Food hydrothermal cooking oven

Abstract

This application relates to the field of kitchen appliance technology, and more particularly to a water-heated baking oven for food processing. The oven includes an oven body with a first cooking chamber inside. A first water circulation cavity surrounds the exterior of the first cooking chamber. The first water circulation cavity has a first inlet for introducing hot or cold water and a first outlet for discharging water flowing through the first water circulation cavity. The first cooking chamber contains a first cooking container and a first baking device. The first cooking container has an opening at the top, and the first baking device is located above the first cooking container. The water-heated baking oven provided by this application allows food to be evenly heated and cooked through hot water circulation. Then, the first baking device bakes the upper surface of the food until it is slightly charred. This method of first heating with water and then baking results in excellent flavor and an appealing appearance. This cooking method is particularly suitable for cooking steaks, pork chops, and other grilled dishes.

Description

Technical field

[0001] The present application relates to the technical field of kitchen appliances, and in particular to a food hydrothermal baking cooking oven. [Background Technology]

[0002] Food is paramount to people. With technological advancements and people's pursuit of delicious food, a wide variety of kitchen appliances have emerged. However, existing oven technology still suffers from poor temperature control when cooking foods like steak and chicken, leading to overcooking and burnt food, significantly impacting the food's taste. [Summary of the invention]

[0003] The purpose of the present application is to provide a water-heating and searing cooking oven for food. After the food is evenly heated and cooked through hot water circulation, the first baking device works to bake the upper surface of the food until it is slightly seared. By this method of first water heating and then searing, the food has an excellent flavor and an attractive appearance. This cooking method is particularly suitable for cooking steaks such as steaks and pork chops.

[0004] This application is achieved through the following technical solutions:

[0005] A food hydrothermal baking cooking oven includes an oven body, a first cooking chamber disposed within the oven body, a first water circulation cavity surrounding the first cooking chamber, a first water inlet for introducing hot water or cold water, and a first water outlet for discharging water flowing through the first water circulation cavity.

[0006] A first cooking container and a first baking device are provided in the first cooking chamber. The first cooking container has an opening on the top, and the first baking device is located above the first cooking container.

[0007] As described above, in the food hydrothermal baking cooking oven, a water tank for storing water is provided on one side of the oven body, and the water tank is connected to the first water outlet.

[0008] The food water-heating baking cooking oven as described above further includes a circulating water heating mechanism and a circulating water cooling mechanism placed outside the oven body, one end of each of the circulating water heating mechanism and the circulating water cooling mechanism is connected to the water tank, and the other ends of the circulating water heating mechanism and the circulating water cooling mechanism are respectively connected to the first water inlet, the circulating water heating mechanism is used to receive water from the water tank and heat it before passing it into the first water inlet, and the circulating water cooling mechanism is used to receive water from the water tank and cool it before passing it into the first water inlet.

[0009] The food hydrothermal baking cooking oven as described above further includes a steam transfer box arranged outside the oven body, and the steam transfer box is connected to the first cooking chamber.

[0010] In the above-mentioned food hydrothermal cooking oven, the first cooking chamber includes a first upper cooking chamber and a first lower cooking chamber that are relatively engaged with each other, a first slot is formed between the first upper cooking chamber and the first lower cooking chamber, and the first cooking container is detachably mounted in the first slot;

[0011] The first water circulation cavity includes a first upper circulation cavity covering the outer side of the first upper cooking chamber and a first lower circulation cavity covering the outer side of the first lower cooking chamber. The first upper circulation cavity is communicated with the first lower circulation cavity. The first water inlet is provided in the first upper cooking chamber, and the first water outlet is provided in the first lower cooking chamber, so that the hot water or cold water introduced flows through the first upper circulation cavity and the first lower circulation cavity in sequence.

[0012] The food hydrothermal baking cooking oven as described above, wherein the oven body is further provided with a second cooking chamber, wherein the second cooking chamber is provided with a second cooking container with an upper opening;

[0013] The second cooking chamber is surrounded by a second water circulation cavity, and the second water circulation cavity is provided with a second water inlet for introducing hot water or cold water and a second water outlet for discharging water flowing through the second water circulation cavity;

[0014] The second cooking chamber comprises a second upper cooking chamber and a second lower cooking chamber that are relatively buckled, and a second slot is formed between the second upper cooking chamber and the second lower cooking chamber, and the second cooking container is detachably mounted in the second slot;

[0015] The second water circulation cavity includes a second upper circulation cavity covering the outer side of the second upper cooking chamber and a second lower circulation cavity covering the outer side of the second lower cooking chamber. The second upper circulation cavity is communicated with the second lower circulation cavity. The second water inlet is provided in the second upper cooking chamber, and the second water outlet is provided in the second lower cooking chamber, so that the hot water or cold water introduced flows through the second upper circulation cavity and the second lower circulation cavity in sequence.

[0016] In the above-mentioned food hydrothermal baking cooking oven, the first baking device is an electric heating tube.

[0017] The above-mentioned hydrothermal food cooking oven further comprises a third cooking chamber within the oven body, wherein a detachable hydrothermal food cooking container is disposed within the third cooking chamber, wherein the hydrothermal food cooking container comprises a pot body, wherein the pot body comprises a cooking chamber with an upper opening and a water filter chamber disposed at the bottom of the cooking chamber, wherein a filter screen is disposed between the cooking chamber and the water filter chamber, wherein one side of the water filter chamber is provided with a water filter outlet and a water outlet pipe connected to the water filter outlet at one end, wherein the other end of the water outlet pipe is a pipe outlet, and wherein the water outlet pipe is an arc-shaped pipe that curves upward between the two ends;

[0018] A water adding device is provided on one side of the interior of the third cooking chamber, and a hot water outlet is provided at one end of the water adding device. The hot water outlet is located above the food hydrothermal cooking container and is used to add hot water to the food hydrothermal cooking container.

[0019] In the above-mentioned food hydrothermal baking cooking oven, the third cooking chamber is provided with an outlet for conducting water to the outside of the oven body below and directly opposite to the pipe water outlet.

[0020] As described above, the food hydrothermal baking cooking oven comprises an outer pot and an inner pot stacked in the outer pot, the filter is arranged at the bottom of the inner pot, and the water filter cavity is formed between the bottom of the inner pot and the bottom of the outer pot.

[0021] Compared with the prior art, this application has the following advantages:

[0022] 1. The water-heating and searing cooking oven for food uses hot water circulation to evenly heat and cook the food. The first baking device then works to sear the upper surface of the food until it is slightly seared. This method of first heating with water and then searing makes the food excellent in flavor and attractive in appearance. This cooking method is particularly suitable for cooking steaks such as steaks and pork chops.

[0023] 2. The first cooking chamber is connected to the steam transfer box. After the water vapor enters the steam transfer box, part of it condenses into liquid and part flows back to the first cooking chamber, effectively maintaining the indoor humidity of the first cooking chamber and ensuring a better cooking effect for food with humidity requirements.

[0024] 3. In the food hydrothermal cooking container, the upwardly curved pipe between the two ends can effectively ensure the water level in the food hydrothermal cooking container during the cooking process, which can effectively ensure that the food can be cooked completely.

Brief Description of the Drawings

[0025] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0026] Figure 1 and Figure 2 Schematic diagram of the structure of the hydrothermal food cooking oven in two disassembled states according to the embodiment of the present application, wherein the viewing angles are also different.

[0027] Figure 3 This is a schematic diagram of the structure of each cooking chamber of the food hydrothermal baking cooking oven described in an embodiment of the present application.

[0028] Figure 4 This is a structural cross-sectional view of the first cooking chamber and the second cooking chamber in an embodiment of the present application.

[0029] Figure 5 and Figure 6 This is a schematic structural diagram of the first cooking chamber and the second cooking chamber in two viewing angles according to an embodiment of the present application.

[0030] Figure 7 This is a schematic structural diagram of the food hydrothermal cooking container described in an embodiment of the present application.

[0031] Figure 8 This is a schematic diagram of the exploded structure of the food hydrothermal cooking container described in an embodiment of the present application.

[0032] Figure 9 This is a structural schematic diagram of the oven shell installation structure described in an embodiment of the present application.

[0033] Figure 10 This is a schematic diagram of the exploded structure of the oven shell installation structure described in an embodiment of the present application.

[0034] Figure 11 for Figure 9 Magnified view of part A.

[0035] Figure 12 for Figure 9 Enlarged view of part B. [Specific implementation method]

[0036] In order to make the technical problems, technical solutions and beneficial effects solved by this application more clearly understood, this application is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain this application and are not intended to limit this application.

[0037] like Figures 1 to 12As shown, the embodiment of the present application proposes a food hydrothermal baking cooking oven, which includes an oven body 1, in which a first cooking chamber 2, a second cooking chamber 3 and a third cooking chamber 4 are provided.

[0038] The first cooking chamber 2 is surrounded by a first water circulation cavity 21. The first water circulation cavity 21 is provided with a first water inlet 211 for introducing hot or cold water, and a first water outlet 212 for discharging the water flowing through the first water circulation cavity 21. During operation, hot water enters through the first water inlet 211, flows through the entire first water circulation cavity 21, and then flows out through the first water outlet 212. The hot water heats the food inside the first cooking chamber 2 through heat transfer. The cooled water flowing out of the first water outlet 212 is then heated and re-enters the first water circulation cavity 21, maintaining the high temperature within the first cooking chamber 2 and thereby cooking the food. Similarly, cooling water circulating through the first water circulation cavity 21 can cool the food inside the first cooking chamber 2, thereby keeping the food refrigerated and extending its shelf life. In summary, by introducing hot water or cold water into the first water circulation cavity 21, the purpose of cooking or refrigerating the food in the first cooking chamber 2 can be achieved. The two methods can be switched freely, and heating by hydrothermal method can make the food heated more evenly and prevent burning.

[0039] Preferably, the first cooking chamber 2 is provided with a first cooking container 22 and a first baking device 23. The first cooking container 22 has an opening at the top, and the first baking device 23 is located above the first cooking container 22. During operation, the hot water in the first water circulation cavity 21 first cooks the food in the first cooking chamber 2. The hot water temperature can be adjusted to adjust the food to rare, well-done, or medium-rare, depending on the user's needs. Since the hot water circulates around the periphery of the first cooking chamber 2, particularly around the top, bottom, left, and right sides, the food is evenly heated. After being cooked, the first baking device 23 operates to slightly char the top surface of the food. This method of first heating the food with water and then charring the food results in excellent flavor and an attractive appearance. This cooking method is particularly suitable for steaks such as steaks and pork chops.

[0040] Furthermore, the first cooking chamber 2 includes a first upper cooking chamber 201 and a first lower cooking chamber 202 that are engaged with each other. A first slot 203 is formed between the first upper cooking chamber 201 and the first lower cooking chamber 202, and the first cooking container 22 is detachably mounted within the first slot 203. Accordingly, the first water circulation cavity 21 includes a first upper circulation cavity 213 that surrounds the first upper cooking chamber 201 and a first lower circulation cavity 214 that surrounds the first lower cooking chamber 202. The first upper circulation cavity 213 and the first lower circulation cavity 214 are connected via a first connecting pipe 215. The first water inlet 211 is provided in the first upper cooking chamber 201, and the first water outlet 212 is provided in the first lower cooking chamber 202, so that the hot or cold water introduced therein flows sequentially through the first upper circulation cavity 213 and the first lower circulation cavity 214. When the user is cooking, he or she needs to first insert the first cooking container 22 into the first cooking chamber 2 along the first slot 203 to position the first cooking container 22 .

[0041] The first cooking chamber 2 is formed by the independent first upper cooking chamber 201 and the first lower cooking chamber 202 being fastened together, which not only greatly reduces the manufacturing difficulty of the one-piece molding of the first cooking chamber 2, but also the circulating hot water or cooling water passes through the first upper cooking chamber 201 and the first lower cooking chamber 202 in sequence, and the heat transfer is more uniform, so that the food is heated more evenly.

[0042] A steam transfer box 5 is provided outside the oven body 1. Specifically, it is located at the rear of the oven body 1. It is connected to the first cooking chamber 2 via a steam pipe 25, one end of which extends into the first cooking chamber 2. During the cooking process, the first cooking chamber 2 generates a large amount of water vapor. After entering the steam transfer box 5, some of the water vapor condenses into liquid, while some flows back into the first cooking chamber 2. This effectively maintains the humidity within the first cooking chamber 2, ensuring optimal cooking results for foods with specific humidity requirements.

[0043] The second cooking chamber 3 is identical to the first cooking chamber 2, lacking only the connection to the steam transfer tank 5. Specifically, the second cooking chamber 3 is surrounded by a second water circulation cavity 31, which is equipped with a second water inlet 311 for introducing hot or cold water and a second water outlet 312 for discharging the water flowing through the second water circulation cavity 31.

[0044] A second cooking container 32 with an upper opening is provided in the second cooking chamber 3, and a second baking device 33 is provided above the second cooking container 32. The second cooking chamber 3 includes a second upper cooking chamber 301 and a second lower cooking chamber 302 that are relatively buckled together, and a second slot 303 is formed between the second upper cooking chamber 301 and the second lower cooking chamber 302. The second cooking container 32 is detachably installed in the second slot 303.

[0045] The second water circulation cavity 31 includes a second upper circulation cavity 313 covering the outside of the second upper cooking chamber 301 and a second lower circulation cavity 314 covering the outside of the second lower cooking chamber 302. The second upper circulation cavity 313 and the second lower circulation cavity 314 are connected through a second connecting pipe 315. The second water inlet 311 is provided in the second upper cooking chamber 301, and the second water outlet 312 is provided in the second lower cooking chamber 302, so that the hot water or cold water introduced can flow through the second upper cooking chamber 301 and the second lower cooking chamber 302 in sequence.

[0046] The second cooking chamber 3 can also realize the hydrothermal baking cooking method. Since it lacks the connection with the steam transfer box 5, it is more suitable for cooking methods with lower humidity requirements. The coexistence of the two applicable methods provides more possibilities for cooking.

[0047] In this embodiment, the first baking device 23 and the second baking device 33 both use electric heating tubes to facilitate automatic control; the first cooking chamber 2 and the second cooking chamber 3 are an integrally formed structure; the first cooking chamber 2 and the second cooking chamber 3 are both provided with a temperature sensor 24 for detecting the indoor cooking temperature.

[0048] A detachable food hydrothermal cooking container 41 is provided in the third cooking chamber 4. The food hydrothermal cooking container 41 includes a pot body 411. The pot body 411 is provided with a cooking cavity 412 with an upper opening and a water filter cavity 413 provided at the bottom of the cooking cavity 412. A filter screen 414 is provided between the cooking cavity 412 and the water filter cavity 413. A water filter outlet 416 and a water outlet pipe 415 with one end connected to the water filter outlet 416 are provided on one side of the water filter cavity 413. The other end of the water outlet pipe 415 is a pipe water outlet.

[0049] A water adding device 43 is provided on one side of the third cooking chamber 4. A hot water outlet 431 is provided at one end of the water adding device 43. The hot water outlet 431 is located above the food hydrothermal cooking container 41 and is used to add hot water to the food hydrothermal cooking container 41. By providing the third cooking chamber 4 and the water adding device 43 within the oven body 1, a built-in water-inlet cooking structure is formed.

[0050] When using the food hydrothermal cooking container 41 for cooking, first put the food to be cooked into the cooking cavity 412 of the food hydrothermal cooking container 41, and then put the food hydrothermal cooking container 41 into the third cooking chamber 4. After the oven is started, hot water is continuously added to the food hydrothermal cooking container 41 through the water adding device 43, and the hot water that has washed the food is discharged from the water outlet pipe 415. The food stays in the cooking cavity 412 under the action of the filter 414, so that the food is cooked. The preparation is convenient and the food is heated evenly. For example, it can be used to make dishes such as boiled shrimp and noodles.

[0051] Furthermore, the water outlet pipe 415 is an arc-shaped pipe that curves upward between its ends. As water is added to the food hydrothermal cooking container 41, the water level gradually rises, and the water levels in the food hydrothermal cooking container 41 and the water outlet pipe 415 rise synchronously. Water begins to drain only when the water level exceeds the highest point of the arc-shaped pipe. When water addition stops, the water is completely drained through the water outlet pipe 415 due to a siphon effect. This upwardly curved pipe effectively maintains the water level in the food hydrothermal cooking container 41 during the cooking process. For example, draining only begins after the water level exceeds the food, effectively ensuring that the food is fully cooked.

[0052] More preferably, one end of the water outlet pipe 415 connected to the filtered water outlet 416 is higher than the other end.

[0053] Correspondingly, the third cooking chamber 4 is provided with an outlet 42 for discharging water to the outside of the oven body 1 below and directly opposite to the water outlet of the pipeline.

[0054] To facilitate the cleaning of the pot body 411, the pot body 411 adopts a split structure. Specifically, the pot body 411 includes an outer pot 4111 and an inner pot 4112 stacked in the outer pot 4111. The filter screen 414 is arranged at the bottom of the inner pot 4112, and the water filter chamber 413 is formed between the bottom of the inner pot 4112 and the bottom of the outer pot 4111.

[0055] Furthermore, a gap connecting to the water filter chamber 413 is defined between the inner pot 4112 and the outer pot 4111. A limited water outlet 41121 is provided on the inner pot 4112, communicating with the gap. This limited water outlet 41121 is located above the highest point of the water outlet pipe 415. Because the types and sizes of ingredients vary, this may affect the smoothness of drainage from the filter 414. If the water level in the cooking chamber 412 becomes too high, the water will drain through the limited water outlet 41121, maintaining a normal cooking water level and ensuring the quality of the cooking.

[0056] Furthermore, handles 4110 are provided on both sides of the pot body 411 for easy handling. The water outlet pipe 415 is placed inside the handles 4110 on one side of the pot body 411. The structure is more compact.

[0057] The third cooking chamber 4 comprises a left chamber and a right chamber that communicate with each other. The left chamber detachably houses the water-heating cooking container 41 for food, and the right chamber detachably houses the boiling cooking container 45. A heating device is provided at the bottom of the right chamber for heating the boiling cooking container 45. The heating device can be an electric heating tube, an electromagnetic induction heater, or the like, enabling cooking methods such as frying, braising, stewing, and boiling. Combined with the cooking functions of the other cooking chambers 4, this provides a variety of cooking options.

[0058] In this embodiment, the exterior of the oven body 1 is an oven housing mounting structure, which includes a housing 100. The housing 100 comprises a front panel 11, an upper panel 12, a bottom panel 13, and a back panel 14, which enclose a receiving cavity. The front panel 11 is provided with a rearwardly extending flange 111 on its periphery. The front end of the upper panel 12 is provided with a panel retaining slot 124 that is removably inserted into the flange 111. The bottom of the upper panel 12 is removably mounted with the bottom panel 13. The rear end of the upper panel 12 is provided with an inwardly folded edge 125. The back panel 14 is removably mounted behind the folded edge 125. The receiving cavity is used to secure the oven liner, and the first, second, and third cooking chambers are located within the oven liner.

[0059] Specifically, the upper enclosure panel 12 includes a top panel 121 and a left side panel 122 and a right side panel 123 vertically arranged below the left and right sides of the top panel 121. The upper enclosure panel 12 is integrally formed.

[0060] Furthermore, inwardly bent clamping edges 126 are respectively provided on both sides of the bottom of the upper enclosure 12, a left partition 15 is provided on the left side of the upper enclosure 12, and a right partition 16 is provided on the right side of the upper enclosure 12. The bottom ends of the left partition 15 and the right partition 16 and the clamping edges 126 on both sides of the upper enclosure 12 form a sliding groove for clamping into the bottom plate 13.

[0061] When assembling the oven body 1, the front panel 11 can be first placed with the front face downward, and then the oven liner, left partition 15, right partition 16, upper panel 12, bottom panel 13, and back panel 14 can be assembled in sequence. The upper panel 12 is snapped onto the convex edge 111 of the front panel 11 from top to bottom through the panel snap-in slot 124 to achieve pre-positioning. The bottom panel 13 is then snapped into place through the slide slot, and finally the back panel 14 is fastened to the back of the upper panel 12. The front panel 11, upper panel 12, bottom panel 13, back panel 14, left partition 15, and right partition 16 are positioned relative to each other and then fastened with screws.

[0062] In addition, the cross-sectional area of ​​the enclosure slot 124 gradually increases from the slot opening to the slot bottom, and the slot opening of the enclosure slot 124 is provided with an outward-turned guide edge 1241, which can play a guiding role during assembly.

[0063] The shell 100 structure can realize the assembly operation of assembling the upper panel 12 first and then the back panel 14, which can not only effectively prevent the upper panel 12 from being easily deformed during assembly, but also make the back panel easier to disassemble and assemble, facilitating the maintenance of the back circuit structure.

[0064] Furthermore, the convex edge 111 on the upper side of the front panel 11 is provided with two downwardly-facing protrusions 1110. The two protrusions 1110 correspond to the two ends of the panel retaining groove 124 located on the upper front end of the upper panel 12, thereby defining the relative position of the front panel 11 and the upper panel 12. The protrusions 1110 provided on the front panel 11 can effectively locate the relative position of the front panel 11 and the upper panel 12, facilitating installation and improving assembly quality.

[0065] A water tank 6 for storing water is provided on one side of the oven body 1 , and the water tank 6 is connected to the first water outlet 212 and the second water outlet 312 .

[0066] The oven body 1 is externally provided with a circulating water heating mechanism 100 and a circulating water cooling mechanism 200. One end of each of the circulating water heating mechanism 100 and the circulating water cooling mechanism 200 is connected to the water tank 6, and the other end of each of the circulating water heating mechanism 100 and the circulating water cooling mechanism 200 is respectively connected to the first water inlet 211. The circulating water heating mechanism 100 is used to receive water from the water tank 6, heat it, and then pass it into the first water inlet 211. The circulating water cooling mechanism 200 is used to receive water from the water tank 6, cool it, and then pass it into the first water inlet 211. The circulating water heating mechanism 100 and the circulating water cooling mechanism 200 are independent of the oven body 1, so they can be equipped with higher power and larger capacity devices without occupying space in the oven body 1. The circulating water heating mechanism 100 can be an electric water heater to quickly heat water to a set temperature, such as 60° to 100°, before supplying it to the oven body 1. The circulating water cooling mechanism 200 can be a compressor to cool the water before supplying it to the oven body 1.

[0067] It should be noted that the circulating water heating mechanism 100 is also connected to the water adding device 43 in the third cooking chamber 4 to supply hot water to the water adding device 43 .

[0068] In summary, this application has but is not limited to the following beneficial effects:

[0069] 1. By passing hot water or cold water into the first water circulation cavity 21, the food in the first cooking chamber 2 can be cooked or refrigerated. The two modes can be switched freely, and heating by hydrothermal method can make the food heated more evenly and prevent burning.

[0070] 2. The cooking method of first heating and then baking makes the food flavorful and attractive in appearance. This cooking method is especially suitable for steaks such as beef and pork chops.

[0071] 3. The first cooking chamber 2 is connected to the steam transfer box 5. After the water vapor enters the steam transfer box 5, part of it condenses into liquid and part of it flows back to the first cooking chamber 2, effectively maintaining the indoor humidity of the first cooking chamber 2 and ensuring a better cooking effect for food with humidity requirements.

[0072] 4. In the food hydrothermal cooking container 41, the upwardly curved pipe between the two ends can effectively ensure the water level in the food hydrothermal cooking container 41 during the cooking process, which can effectively ensure that the ingredients can be cooked completely.

[0073] 5. By setting up multiple cooking chambers, different cooking methods can be achieved, which enriches the functions of the oven and brings diverse cooking methods.

[0074] 6. The shell 100 structure can realize the assembly operation of assembling the upper panel 12 first and then the back panel 14. It can not only effectively prevent the upper panel 12 from being easily deformed during assembly, but also make the back panel easier to disassemble and assemble, which is convenient for maintenance of the back circuit structure.

[0075] It should be understood that the terms "first", "second", etc. are used in this application to describe various information, but this information should not be limited to these terms. These terms are only used to distinguish information of the same type from each other. For example, without departing from the scope of this application, "first" information may also be referred to as "second" information, and similarly, "second" information may also be referred to as "first" information. In addition, the orientation or positional relationship indicated by the terms "center", "up", "down", "left", "right", "vertical", "horizontal", "inside", "outside", etc. is based on the orientation or positional relationship shown in the accompanying drawings, and is only for the convenience of describing this application and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on this application.

[0076] The above descriptions are one or more implementation methods provided in conjunction with specific content, and the specific implementation of this application is not limited to these descriptions. Any similarity or similarity with the methods, structures, etc. of this application, or any technical deduction or replacement based on the concept of this application shall be considered within the scope of protection of this application.

Claims

1. A food hydrothermal baking cooking oven, comprising an oven body (1), characterized in that: The oven body (1) is provided with a first cooking chamber (2), the outer periphery of the first cooking chamber (2) is covered with a first water circulation cavity (21), the first water circulation cavity (21) is provided with a first water inlet (211) for introducing hot water or cold water, and a first water outlet (212) for outputting water flowing through the first water circulation cavity (21); A first cooking container (22) and a first baking device (23) are provided in the first cooking chamber (2); the first cooking container (22) has an opening at the top, and the first baking device (23) is located above the first cooking container (22).

2. The food hydrothermal baking cooking oven according to claim 1, characterized in that: A water tank (6) for storing water is provided on one side of the oven body (1); the water tank (6) is in communication with the first water outlet (212).

3. The food hydrothermal baking cooking oven according to claim 2, characterized in that: The oven also comprises a circulating water heating mechanism (100) and a circulating water cooling mechanism (200) disposed outside the oven body (1); one end of each of the circulating water heating mechanism (100) and the circulating water cooling mechanism (200) is connected to the water tank (6); the other ends of each of the circulating water heating mechanism (100) and the circulating water cooling mechanism (200) are respectively connected to the first water inlet (211); the circulating water heating mechanism (100) is used to receive water from the water tank (6), heat the water, and then pass the water into the first water inlet (211); and the circulating water cooling mechanism (200) is used to receive water from the water tank (6), cool the water, and then pass the water into the first water inlet (211).

4. The food hydrothermal baking cooking oven according to claim 1, characterized in that: It also comprises a steam transfer box (5) arranged outside the oven body (1), and the steam transfer box (5) is connected to the first cooking chamber (2).

5. The food hydrothermal baking cooking oven according to claim 1, characterized in that: The first cooking chamber (2) comprises a first upper cooking chamber (201) and a first lower cooking chamber (202) which are relatively buckled, a first slot (203) is formed between the first upper cooking chamber (201) and the first lower cooking chamber (202), and the first cooking container (22) is detachably mounted in the first slot (203); The first water circulation cavity (21) comprises a first upper circulation cavity (213) covering the outer side of the first upper cooking chamber (201) and a first lower circulation cavity (214) covering the outer side of the first lower cooking chamber (202); the first upper circulation cavity (213) is connected to the first lower circulation cavity (214); the first water inlet (211) is provided in the first upper cooking chamber (201); and the first water outlet (212) is provided in the first lower cooking chamber (202), so that the hot water or cold water introduced flows through the first upper circulation cavity (213) and the first lower circulation cavity (214) in sequence.

6. The food hydrothermal baking cooking oven according to claim 1, characterized in that: A second cooking chamber (3) is also provided in the oven body (1), and a second cooking container (32) with an upper opening is provided in the second cooking chamber (3); The outer periphery of the second cooking chamber (3) is covered with a second water circulation cavity (31), and the second water circulation cavity (31) is provided with a second water inlet (311) for introducing hot water or cold water and a second water outlet (312) for outputting water flowing through the second water circulation cavity (31); The second cooking chamber (3) comprises a second upper cooking chamber (301) and a second lower cooking chamber (302) which are relatively buckled, and a second slot (303) is formed between the second upper cooking chamber (301) and the second lower cooking chamber (302), and the second cooking container (32) is detachably mounted in the second slot (303); The second water circulation cavity (31) comprises a second upper circulation cavity (313) covering the outer side of the second upper cooking chamber (301) and a second lower circulation cavity (314) covering the outer side of the second lower cooking chamber (302); the second upper circulation cavity (313) is connected to the second lower circulation cavity (314); the second water inlet (311) is provided in the second upper cooking chamber (301); and the second water outlet (312) is provided in the second lower cooking chamber (302), so that the hot water or cold water introduced flows through the second upper circulation cavity (313) and the second lower circulation cavity (314) in sequence.

7. The food hydrothermal baking cooking oven according to claim 1, characterized in that: The first baking device (23) is an electric heating tube.

8. The food hydrothermal baking cooking oven according to any one of claims 1 to 7, characterized in that: The oven body (1) is further provided with a third cooking chamber (4), wherein the third cooking chamber (4) is provided with a detachable food water-heat cooking container (41), wherein the food water-heat cooking container (41) comprises a pot body (411), wherein the pot body (411) is provided with a cooking chamber (412) with an upper opening and a water filter chamber (413) provided at the bottom of the cooking chamber (412), wherein a filter screen (414) is provided between the cooking chamber (412) and the water filter chamber (413), wherein one side of the water filter chamber (413) is provided with a water filter outlet (416) and a water outlet pipe (415) connected to the water filter outlet (416) at one end, wherein the other end of the water outlet pipe (415) is a pipe water outlet, and the water outlet pipe (415) is an arc-shaped pipe that is arched upward between the two ends; A water adding device (43) is provided on one side of the interior of the third cooking chamber (4); a hot water outlet (431) is provided at one end of the water adding device (43); the hot water outlet (431) is located above the food water-heating cooking container (41) and is used to add hot water to the food water-heating cooking container (41).

9. The food hydrothermal baking cooking oven according to claim 8, characterized in that: The third cooking chamber (4) is provided with an outlet (42) below the pipe water outlet for conducting water to the outside of the oven body (1).

10. The food hydrothermal baking cooking oven according to claim 8, characterized in that: The pot body (411) comprises an outer pot (4111) and an inner pot (4112) stacked inside the outer pot (4111), the filter screen (414) is arranged at the bottom of the inner pot (4112), and the water filter chamber (413) is formed between the bottom of the inner pot (4112) and the bottom of the outer pot (4111).

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