A steaming and baking integrated machine

Abstract

The utility model provides a kind of steaming and baking integrated machine, including cabinet, its inside is separated with food heating cavity and hot air circulation cavity by partition, and first passageway and second passageway are equipped on partition;Circulating device, including circulating fan and fan motor;Air heating pipe, is located in hot air circulation cavity;And water inlet device, including water inlet pipe, preheating water pipe and water outlet pipe connected in sequence.Prehot water pipe uses hot air circulation cavity waste heat to preheat water, and water flow is atomized by circulating fan after second heating by air heating pipe, forms even high-temperature water vapor, enters food heating cavity and realizes steaming and baking by second passageway.The structure omits independent steam generator, simplifies equipment, reduces energy consumption, improves heating uniformity and energy efficiency.

Description

Technical Field

[0001] This utility model relates to the field of food cooking equipment technology, and more specifically, to a steam oven. Background Technology

[0002] Steam ovens, widely used in modern homes and commercial settings, work by containing food within a sealed steaming / baking cavity. They are then precisely heated using specific methods to meet diverse culinary needs. This innovative appliance combines the baking function of a traditional oven with the steaming function of a steamer. The baking function uses high temperatures to create a caramelized texture on the food's surface, while the steaming function uses steam to lock in moisture and nutrients. This combination satisfies users' desire for different flavors while effectively improving cooking efficiency and the nutritional value of food, leading to its rapid rise in popularity in recent years.

[0003] As residents' living standards continue to improve, consumers are demanding increasingly stringent requirements for the automation, intelligence, and convenience of home appliances. As one of the core kitchen appliances, steam ovens have a particularly prominent need for upgraded automation performance. For example, functions such as automatic temperature control and automatic mode switching have become mainstream market demands.

[0004] In currently available steam oven technologies, to achieve baking and steaming functions, two core components are typically installed inside the equipment: an air heating element and a steam generator. The air heating element is mainly used to generate high-temperature hot air, which is then blown evenly into the steam oven cavity by a built-in fan to achieve the baking operation. The steam generator, on the other hand, generates high-temperature steam through an independent heating module, which is directly delivered to the steam oven cavity to complete the steaming operation.

[0005] However, this design has obvious drawbacks: the heating systems of the air heating tube and the steam generator operate independently, requiring separate heating control modules, circuit systems and installation structures, which greatly increases the overall structural complexity of the steam oven, leading to increased assembly difficulty and increased internal space occupancy. At the same time, the independent heating system also increases the number of core components, directly driving up the production and maintenance costs of the equipment, which is not conducive to improving the product's market competitiveness. Utility Model Content

[0006] This application mainly addresses the problems of complex structure, high energy consumption, and uneven heating caused by the independent steam generator in existing steam ovens. To overcome the above-mentioned defects of the prior art, this application provides a steam oven.

[0007] This application provides a steam oven, including:

[0008] The chassis has a food heating chamber and a hot air circulation chamber separated by a partition. The food heating chamber is located in front of the hot air circulation chamber. The partition is provided with a first channel and a second channel for hot air circulation between the food heating chamber and the hot air circulation chamber. The first channel and the second channel are spaced apart.

[0009] A circulation device includes a circulation fan and a fan motor. The circulation fan is installed in the hot air circulation chamber by the fan motor. The air inlet of the circulation fan is located close to the first channel, and the air outlet of the circulation fan faces the second channel.

[0010] An air heating tube is installed inside the hot air circulation chamber, and the air heating tube is located between the air outlet of the circulation fan and the second channel;

[0011] The water inlet device includes an inlet pipe, a preheating water pipe, and an outlet pipe connected in sequence. The inlet pipe is connected to an external water inlet system through a control water valve. The preheating water pipe is installed in a hot air circulation chamber and preheated by the hot air in the hot air circulation chamber. The outlet pipe extends into the food heating chamber, and the outlet end of the outlet pipe is set towards the air inlet through a first channel.

[0012] Compared with existing technologies, this steam oven offers the following advantages: When the water inlet device is working, the water flowing from the outlet enters the circulating fan and is atomized by the fan blades before being discharged from the outlet. The atomized water vapor is further heated by the air heating pipe and then introduced into the food heating chamber through the second channel. A preheating water pipe is installed inside the hot air circulation chamber, utilizing the residual heat within the chamber to preheat the incoming water, eliminating the need for additional energy consumption. This reduces the time and energy consumption required for subsequent heating of the atomized water by the air heating pipe, achieving energy recovery and improving equipment efficiency. After being atomized by the circulating fan blades, the water is then heated by the air heating pipe to form high-temperature, uniform steam. Compared to the "direct heating of raw water" in traditional steam generators, the steam is finer and more evenly distributed. Combined with the hot air circulation path, this ensures both a high-temperature, caramelized baking effect and locks in the moisture and nutrients of the food through uniform steam, improving the overall cooking quality of the steam oven. The first channel (near the air inlet of the circulating fan) and the second channel (near the air outlet of the circulating fan) are spaced apart, working in conjunction with the airflow guidance of the circulating fan to form an efficient circulation path of "food heating chamber, first channel, hot air circulation chamber, air heating tube, second channel, food heating chamber". This ensures uniform temperature and humidity within the food heating chamber and avoids localized temperature differences affecting cooking results. This design abandons the dual heating system design of existing technologies, which uses an air heating tube and a separate steam generator. Instead, it generates high-temperature steam through an integrated solution of preheating water pipe (using waste heat from the hot air circulation chamber), circulating fan atomization, and secondary heating by the air heating tube. This eliminates the need for a separate steam generator and its associated control system and circuitry, reducing the number of core components, lowering the complexity of the equipment structure, assembly difficulty, and internal space occupancy, while also reducing manufacturing and maintenance costs.

[0013] In one possible implementation, the preheating water pipe is arranged in a coil within the hot air circulation chamber. Compared to existing technologies, this increases the contact area between the preheating water pipe and the hot air in the hot air circulation chamber, improves waste heat absorption efficiency, raises the inlet water temperature more quickly, further shortens the heating time after water atomization, and reduces total energy consumption. Simultaneously, the coiled structure allows for extended pipe length within a limited space without expanding the volume of the hot air circulation chamber, balancing preheating effectiveness with equipment compactness.

[0014] In one possible implementation, the water outlet end of the water pipe is equipped with an atomizing nozzle to assist in water atomization. Compared with the prior art, by using the atomizing nozzle to assist in water atomization, the water flowing out of the outlet end is initially atomized before entering the circulating fan. After being dispersed a second time by the fan blades, the water mist is finer and the particles are more uniform. The high-temperature water vapor formed after being heated by the air heating pipe is even finer, and can more evenly coat the food after entering the food heating chamber. This avoids excessive local moisture causing the food to become soft or dry and hard, improves the consistency of the steamed texture, and reduces water waste.

[0015] In one possible implementation, the first channel is located at the center of the partition and has a mesh grille structure. A gap is provided between the partition and the inner wall of the chassis to form the second channel. Compared with the prior art, the first channel, located at the center of the partition and having a mesh grille structure, allows the airflow from the food heating chamber to enter the hot air circulation chamber evenly, avoiding uneven circulation caused by unilateral air intake. The gap between the partition and the inner wall of the chassis forms the second channel, eliminating the need for additional perforations on the partition, simplifying the partition manufacturing process, and ensuring that hot air and water vapor are evenly discharged from the circulation chamber to the food heating chamber, optimizing the overall circulation efficiency. The mesh grille structure does not obstruct airflow, and the gap-shaped second channel can cover the surrounding area of ​​the partition, allowing hot air and water vapor to form a complete circulation from the center to the periphery of the food heating chamber, avoiding local temperature differences within the chamber and improving the consistency of cooking results.

[0016] In one possible implementation, the number of circulating fans is two, and the two circulating fans are arranged vertically at intervals. Compared with the prior art, the dual-fan design improves the airflow dynamics of the hot air circulation chamber, accelerates the circulation speed of hot air and water vapor, shortens the preheating time of the equipment and the food cooking time, and improves efficiency; the vertical spacing can cover the vertical space of the hot air circulation chamber, avoiding the problem of "uneven airflow between upper and lower parts" caused by a single fan, ensuring that the temperature and humidity of the upper and lower areas of the food heating chamber are consistent, which is suitable for scenarios where food is placed in multiple layers, and improves the consistency of multi-layer cooking effects.

[0017] In one possible implementation, the front of the food heating chamber is equipped with an openable and closable door, which is rotatably connected to the chassis via a hinge. The inner side of the door is equipped with a high-temperature resistant silicone sealing strip. Compared to existing technologies, the openable and closable door, combined with the hinge connection, ensures smooth opening and closing, structural stability, and convenient food handling. The hinge connection boasts strong load-bearing capacity and durability, adapting to long-term opening and closing requirements. The high-temperature resistant silicone sealing strip tightly seals the gap between the door and the chassis, preventing leakage of hot air and moisture from the food heating chamber, reducing energy consumption, and ensuring stable temperature and humidity within the chamber. This ensures precise cooking parameters and improves steaming and baking effects. The silicone material is high-temperature resistant, adapting to the high-temperature environment during equipment operation, preventing aging and deformation, and extending the service life of the seals.

[0018] In one possible implementation, the door is provided with a viewing window for observing the food heating chamber. Compared with the prior art, users can observe the food cooking status in real time without opening the door, avoiding the leakage of hot air and water vapor and the sudden drop in internal temperature caused by opening the door, thus ensuring the continuity and stability of the cooking process; at the same time, it meets the user's need to "monitor the doneness of food", improves the convenience of use, and reduces cooking failures caused by misjudging doneness.

[0019] In one possible implementation, a drip tray is provided at the bottom of the food heating chamber. Compared with the prior art, this collects condensate, spilled soup, or food residue generated inside the chamber, preventing liquids from directly contacting the internal metal components of the casing and causing corrosion or rust, thus protecting the internal structure of the equipment and extending its service life.

[0020] In one possible implementation, a plate rack is installed inside the food heating chamber. The plate rack has multiple pairs of plate slots, which are vertically spaced. Compared to existing technologies, the multiple pairs of vertically spaced plate slots allow for multi-layered plate placement, increasing the amount of food cooked at once and improving cooking efficiency, making it suitable for family meals or commercial settings. The vertical spacing design ensures sufficient airflow channels between each layer of plates, preventing obstruction between layers and ensuring consistent heating and steaming effects for multiple layers of food.

[0021] In one possible implementation, the partition is made of a high-temperature and corrosion-resistant material and is fixedly installed inside the chassis by bolts. Compared with the prior art, the partition is in contact with the high temperature of the hot air circulation chamber and the high humidity environment of the food heating chamber. The high-temperature and corrosion-resistant material can prevent the partition from deforming, rusting or corroding, ensuring its stable separation function between the two chambers and extending the service life of the partition; at the same time, the bolt connection facilitates disassembly in the later stage and reduces the difficulty of equipment maintenance. Attached Figure Description

[0022] Figure 1 This is a schematic diagram of the overall structure of this application;

[0023] Figure 2 This is a partial structural diagram of the application. Figure 1 ;

[0024] Figure 3 This is a partial structural diagram of the application. Figure 2 ;

[0025] Figure 4 This is a partial structural diagram of the application. Figure 3 ;

[0026] Figure 5 This is a schematic diagram of the partition structure;

[0027] Explanation of reference numerals in the attached figures:

[0028] 1. Chassis; 11. Food heating chamber; 12. Hot air circulation chamber; 2. Partition; 21. First channel; 22. Second channel; 3. Circulation device; 31. Circulation fan; 32. Fan motor; 4. Air heating pipe; 5. Water inlet device; 51. Water inlet pipe; 52. Preheated water pipe; 53. Water outlet pipe; 54. Atomizing nozzle; 6. Cabinet door; 61. Viewing window; 7. Water tray; 8. Plate rack; 81. Plate slot. Detailed Implementation

[0029] First, those skilled in the art should understand that these embodiments are merely used to explain the technical principles of the embodiments of this application and are not intended to limit the scope of protection of the embodiments of this application. Those skilled in the art can make adjustments as needed to adapt to specific application scenarios.

[0030] In the description of the embodiments of this application, it should be noted that, unless otherwise explicitly specified and limited, the terms "connected" and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in the embodiments of this application based on the specific circumstances.

[0031] In the embodiments of this application, unless otherwise expressly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "on top of," and "over" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.

[0032] The present application will now be described in further detail with reference to the accompanying drawings and specific embodiments.

[0033] See Figures 1 to 5 This application discloses a steam oven, which includes: a casing 1, a partition 2, a circulation device 3, an air heating pipe 4, and a water inlet device 5.

[0034] The chassis 1 is made of cold-rolled steel plate, and its internal volume is designed according to the usage scenario. The partition 2 is vertically fixed inside the chassis 1 by bolts, dividing the interior of the chassis 1 into a food heating chamber 11 and a hot air circulation chamber 12 distributed in front and behind. The partition 2 is provided with a first channel 21 and a second channel 22 for hot air circulation between the food heating chamber 11 and the hot air circulation chamber 12.

[0035] The circulation device 3 includes a circulation fan 31 and a fan motor 32. The fan motor 32 is fixed to the outer wall of the hot air circulation chamber 12 by a motor bracket, and the motor output shaft is connected to the central shaft of the circulation fan 31 by a coupling. The circulation fan 31 is a centrifugal fan, with the fan inlet directly corresponding to the first channel 21, and the distance between them not exceeding 10mm, ensuring that the airflow delivered by the first channel 21 can basically enter the fan. The air outlet of the circulation fan 31 faces the second channel 22, ensuring that the airflow discharged by the fan can be accurately guided to the second channel 22.

[0036] The air heating tube 4 is fixed in the hot air circulation chamber 12 by the heating tube bracket, located in the area between the air outlet of the circulating fan 31 and the second channel 22, to ensure that the atomized water vapor discharged by the fan can completely flow through the heating tube area and be fully heated.

[0037] The water inlet device 5 includes an inlet pipe 51, a preheating water pipe 52, and an outlet pipe 53 connected in sequence. One end of the inlet pipe 51 is connected to a control water valve (electromagnetic control valve) via a threaded connector, and the other end of the control water valve is connected to an external tap water pipe or a water storage tank via a quick connector. The preheating water pipe 52 is arranged in a coil shape inside the hot air circulation chamber 12, which can fully absorb the residual heat in the hot air circulation chamber 12 and preheat the inlet water temperature, saving energy consumption for subsequent atomization and heating. One end of the outlet pipe 53 is welded to the preheating water pipe 52, and the other end extends through the side wall and partition 2 of the hot air circulation chamber 12 into the food heating chamber 11. The outlet of the water pipe faces the first channel 21 and is directly opposite the air inlet of the circulating fan 31, ensuring that the water flowing out of the outlet can accurately enter the circulating fan 31.

[0038] The equipment also includes a control system, which is electrically connected to the fan motor 32, the air heating tube 4, and the electromagnetic control valve to control their operation.

[0039] When the equipment starts the steaming mode, the control water valve opens, and external cold water enters the preheating water pipe 52 through the water inlet pipe 51. After being preheated by the hot air in the hot air circulation chamber 12, it is transported to the water outlet through the water outlet pipe 53 and flows out. The water flowing out enters the circulation fan 31 due to the airflow and is dispersed into atomized water vapor by the high-speed rotating fan blades. The atomized water vapor is discharged from the air outlet with the fan airflow and is heated to the set temperature when it flows through the air heating pipe 4, forming high-temperature humid air. The high-temperature humid air is evenly transported to the food heating chamber 11 through the second channel 22 to heat and cook the food in the chamber. Part of the airflow in the food heating chamber 11 flows back to the hot air circulation chamber 12 through the first channel 21, forming a complete hot air circulation loop to ensure uniform temperature and humidity in the chamber.

[0040] In this embodiment, the water outlet end of the water outlet pipe 53 is provided with an atomizing nozzle 54.

[0041] The atomizing nozzle 54 helps the circulating fan 31 achieve a finer atomization effect, avoids water accumulation on the blades of the circulating fan 31 due to excessive water flow, and reduces the condensation of water vapor on the inner wall of the hot air circulation chamber 12, thereby improving heating efficiency.

[0042] In this embodiment, the first channel 21 is located at the center of the partition 2 and has a mesh grille structure to ensure sufficient airflow area. The grille is made of the same high-temperature and corrosion-resistant material as the partition 2 (such as 304 stainless steel) and is integrally formed on the partition 2 by stamping. The edges of the grille are rounded to prevent turbulence noise when the airflow passes through. The edge of the first channel 21 is aligned with the edge of the air inlet of the circulating fan 31 to ensure that the airflow can enter the fan without obstruction.

[0043] There are gaps between the left and right sides of the partition 2 and the inner wall of the chassis 1. These gaps are the second channel 22. The flow area of ​​the second channel 22 matches that of the first channel 21 to ensure balanced airflow circulation.

[0044] In this embodiment, there are two circulating fans 31, which are arranged vertically at intervals to adapt to the height of the chassis 1; each circulating fan 31 is equipped with an independent fan motor 32, and the motors start synchronously to ensure stable airflow.

[0045] The blades of the two fans rotate in the same direction and at the same speed, forming a symmetrical airflow field. The air outlet of the upper fan faces the upper half of the second channel 22, and the air outlet of the lower fan faces the lower half of the second channel 22, so that the hot and humid air can evenly cover the upper and lower areas of the food heating cavity 11, reducing the excessive temperature difference in the cavity.

[0046] Compared to a single fan, the dual-fan design improves the efficiency of hot air circulation, making it especially suitable for large-capacity commercial steam ovens that can meet the needs of cooking multiple layers of food at the same time.

[0047] In this embodiment, a door 6 is provided at the front opening of the food heating cavity 11. The door 6 serves as both heat insulation and a viewing window 61. The frame of the door 6 is made of alloy material to improve wear resistance and aesthetics. The door 6 is connected to the housing 1 by a hinge. When the door 6 is closed, it is locked to the housing 1 by a latch for easy opening and closing.

[0048] A high-temperature resistant silicone sealing strip is provided around the inner edge of the door 6. It is fixed to the door 6 by a slot, making it easy to disassemble, install, clean, and replace. The silicone sealing strip is made of food-grade high-temperature resistant silicone. When the door 6 is closed, the sealing strip is compressed and deformed to fill the gap between the door 6 and the casing 1, preventing the leakage of hot air and moisture, and reducing the noise of the equipment during operation.

[0049] In this embodiment, a drip tray 7 is provided at the bottom of the food heating chamber 11. The drip tray 7 collects condensate, spilled soup or residue generated in the chamber, preventing liquid from directly contacting the internal metal parts of the casing 1, thus avoiding corrosion and rust, protecting the internal structure of the equipment, and extending its service life.

[0050] In this embodiment, a plate rack 8 is installed inside the food heating cavity 11. The plate rack 8 is made of high-temperature resistant metal and has an overall frame structure, including horizontal and vertical support rods to ensure that the plate rack 8 has sufficient load-bearing capacity. The plate rack 8 is provided with multiple pairs of plate slots 81, each pair of slots corresponding to a plate placement position. The slots are U-shaped and extend along the front and back. The spacing between each pair of slots is set according to the width of the plate to ensure that the plate can be stably fixed after being placed, without shaking or slipping, while also facilitating the front and back pulling of the plate.

[0051] Multiple pairs of plate slots 81 are arranged vertically at intervals. Multiple pairs of slots can be set according to the height of the food heating cavity 11 to meet the needs of placing multiple plates at the same time, realize multi-layer cooking, and improve cooking efficiency.

[0052] The beneficial effects of this application include:

[0053] 1. The waste heat of the hot air circulation chamber 12 is used to preheat the incoming water through the preheating hot water pipe 52, which reduces the energy consumption of subsequent heating, realizes energy recovery, and improves energy efficiency.

[0054] Second, through the integrated design of the circulating fan 31 atomizing and the air heating tube 4 secondary heating, fine and uniform high-temperature water vapor is generated, which improves the steaming and baking effect and avoids the food from being too dry or too wet in some places.

[0055] Third, the first channel 21 and the second channel 22 are used in conjunction with the circulating fan 31 to form an efficient hot air circulation path, ensuring uniform temperature and humidity in the food heating chamber 11 and better cooking consistency.

[0056] Fourth, it eliminates the need for a traditional independent steam generator and its control module, simplifying the structure and reducing manufacturing costs and maintenance difficulty.

[0057] 5. The dual-fan design enhances circulation efficiency, avoids temperature differences between the top and bottom, is suitable for multi-layer cooking, and improves ease of use and applicability.

[0058] In the description of the embodiments of this application, it should be noted that the terms "inner" and "outer" and other terms indicating direction or positional relationship are based on the direction or positional relationship shown in the drawings. This is only for the convenience of description and does not indicate or imply that the device or component must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, it should not be construed as a limitation of this application.

[0059] In the description of this application, the references to terms such as "an embodiment," "some embodiments," "in this embodiment," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in a suitable manner in any one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0060] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A steam oven / grill combo, characterized in that, include: The chassis has a food heating chamber and a hot air circulation chamber separated by a partition. The food heating chamber is located in front of the hot air circulation chamber. The partition is provided with a first channel and a second channel for hot air circulation between the food heating chamber and the hot air circulation chamber. The first channel and the second channel are spaced apart. A circulation device includes a circulation fan and a fan motor. The circulation fan is installed in the hot air circulation chamber by the fan motor. The air inlet of the circulation fan is located close to the first channel, and the air outlet of the circulation fan faces the second channel. An air heating tube is installed inside the hot air circulation chamber, and the air heating tube is located between the air outlet of the circulation fan and the second channel; The water inlet device includes an inlet pipe, a preheating water pipe, and an outlet pipe connected in sequence. The inlet pipe is connected to an external water inlet system through a control water valve. The preheating water pipe is installed in a hot air circulation chamber and preheated by the hot air in the hot air circulation chamber. The outlet pipe extends into the food heating chamber, and the outlet end of the outlet pipe is set towards the air inlet through a first channel.

2. The steam oven as described in claim 1, characterized in that, The preheating water pipe is arranged in a coil shape inside the hot air circulation chamber.

3. The steam oven as described in claim 1, characterized in that, The outlet end of the water pipe is equipped with an atomizing nozzle to assist in water atomization.

4. The steam oven as described in claim 1, characterized in that, The first channel is located at the center of the partition and has a mesh grid structure. A gap is provided between the partition and the inner wall of the chassis to form the second channel.

5. The steam oven as described in claim 1, characterized in that, The number of circulating fans is two, and the two circulating fans are arranged vertically at intervals.

6. The steam oven as described in claim 1, characterized in that, The food heating chamber is provided with an openable door on the front side. The door is rotatably connected to the chassis via a hinge, and the inside of the door is provided with a high-temperature resistant silicone sealing strip.

7. The steam oven as described in claim 6, characterized in that, The door of the box is equipped with a viewing window for observing the food heating chamber.

8. The steam oven as described in claim 1, characterized in that, A water collection tray is provided at the bottom of the food heating chamber.

9. The steam oven as described in claim 1, characterized in that, A plate rack is installed inside the food heating chamber. The plate rack has multiple pairs of plate slots, which are spaced vertically apart.

10. The steam oven as described in claim 1, characterized in that, The partition is made of high-temperature and corrosion-resistant material and is fixedly installed inside the chassis by bolts.

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