Combination oven

Abstract

A steam oven having a housing (106), a cooking cavity (102) located within the housing, a water tank receiving portion (600) connected to the housing, the water tank receiving portion including a reservoir (606), an inlet fitting (604) located above the reservoir, a live bottom located above the reservoir, and a reservoir outlet (802) extending through the bottom of the reservoir. A water tank (108) is selectively positionable on the water tank receiving portion (600) above the live bottom, the water tank having an outlet fitting (602) configured to fluidly connect to the inlet fitting when the water tank is positioned on the water tank receiving portion.

Description

Background Technology

[0001] In the past, cooking ovens allowed users to set the cooking temperature, which was then regulated by an internal thermostat. The oven maintained a stable cooking temperature within a reasonable margin of error, ensuring the cooking process proceeded with predictable time and results: your chicken will bake reliably at 375°F for an hour.

[0002] However, both professional and home cooks have seen improvements in their cooking skills and the expected precision of their cooking appliances. This improvement in cooking skills is partly attributed to the introduction of sous vide cooking (cooking in a heated liquid bath) to mainstream consumers over the past decade. While the actual measured temperature of the air in a traditional oven may fluctuate by 20°F around the user's target temperature, consumer-grade sous vide appliances can maintain cooking temperatures within a tolerance of about 0.2°F.

[0003] Significantly improved cooking temperature precision makes controlling the doneness of food much easier. For example, the temperature difference between a rare and medium-rare steak is less than 10°F (smaller than the margin of error for most conventional ovens). The texture of whole eggs or egg dishes is more sensitive to temperature.

[0004] Besides precise temperature control, sous vide cooking prevents food from drying out, even during long cooking or warming processes. In sous vide cooking, food is sealed in a bag (usually a vacuum-sealed plastic bag), but it can also be a sealed silicone bag or jar. The sealed environment means that moisture cannot escape from the food during cooking.

[0005] However, sous vide cooking has its limitations. For example, food must be sealed to prevent it from becoming waterlogged in the cooking bath, making some dishes unsuitable for sous vide cooking altogether. For instance, a whole chicken is difficult to pack into a bag, leaving gaps in the cavity that slow down the cooking process. Furthermore, because the food is sealed, cooking operations that require evaporation are impossible with sous vide cooking. This includes almost all baking, grilling, and frying. Additionally, because sous vide cooking heats food through a temperature-controlled water bath, the cooking environment never exceeds 100°C / 212°F (the standard boiling point of water). This low-temperature limitation means that all sous vide cooking takes place at temperatures well below the browning reaction threshold.

[0006] To overcome these limitations, some modern ovens include steam generators to allow cooking within a range of temperature and humidity. While such "combination ovens" (also known as steam ovens or combination ovens) have been on the market for some time, they are typically offered as non-portable or non-storable wall-mounted units. Furthermore, known portable units may have limitations such as excessively large overall size, small oven capacity for a given overall size, and ergonomic limitations (e.g., difficulty in adding water or cleaning the oven).

[0007] The inventors have determined that the technology of the modular oven can still be improved.

[0008] This description of the background art is provided to aid in understanding the following explanation of exemplary embodiments, rather than to acknowledge that any or all of the background information must be prior art. Summary of the Invention

[0009] In one exemplary aspect, a steam oven is provided, comprising: a housing (106); a cooking cavity (102) located within the housing; a water tank receiver (600) connected to the housing, the water tank receiver including: a reservoir (606), an inlet fitting (604) located above the reservoir, a false bottom located above the reservoir, and a reservoir outlet (802) extending through the bottom of the reservoir; and a water tank (108) selectively positioned on the water tank receiver (600) above the false bottom, the water tank having an outlet fitting (602) configured to be flowably connected to the inlet fitting when the water tank is positioned on the water tank receiver.

[0010] In another exemplary aspect, a steam oven is provided, comprising: a housing (106) having a lower wall and an upper wall; a cooking cavity (102) located within the housing; a water tank receiver (600) connected to the housing; a water tank (108) selectively positioned on the water tank receiver (600); an electronics housing (928) located within the housing and extending from an air inlet (1102) located near the lower wall to an air outlet (1104) located near the upper wall; and a printed circuit board (926) extending vertically within the electronics housing. Attached Figure Description

[0011] Exemplary embodiments of the present invention are described with reference to the accompanying drawings, wherein the same reference numerals are used to denote the same parts.

[0012] Figure 1 This is a perspective view of an exemplary embodiment of a combination oven.

[0013] Figure 2 yes Figure 1 An exploded view of a combination oven.

[0014] Figure 3 yes Figure 1 Detailed exploded view of the door assembly of the modular oven.

[0015] Figure 4 yes Figure 1 Detailed exploded view of the cooking cavity and other parts of the combination oven.

[0016] Figure 5 yes Figure 1 Detailed exploded view of the top lid and other parts of the modular oven.

[0017] Figure 6 yes Figure 1 Detailed exploded view of the water tank and other parts of the modular oven.

[0018] Figure 7A and Figure 7B An exemplary accessory assembly for a water tank is shown.

[0019] Figure 8 yes Figure 6 A view of the reservoir.

[0020] Figure 9 yes Figure 1 Detailed exploded view of the steam generator and other parts of the modular oven.

[0021] Figure 10 This is a schematic diagram of an exemplary water system that can be used in a combined oven implementation.

[0022] Figure 11 yes Figure 1 A cross-sectional perspective view of a portion of a modular oven, showing an exemplary PCB cooling arrangement.

[0023] Figure 12 This is a schematic side view of a PCB cooling device that can be used with a combination oven. Detailed Implementation

[0024] This specification provides embodiments of various inventions related to modular ovens. These inventions can be used together or separately. The embodiments described herein are not intended to limit the inventions provided by this disclosure.

[0025] Figure 1 and Figure 2An exemplary modular oven 100 is shown. The oven 100 typically includes: a cooking cavity 102 having a cavity 102' for receiving food; a door assembly 104 configured to selectively cover and uncover the opening side of the cooking cavity 102 to close and open the cavity 102', respectively; an outer housing 106; and a water tank 108. The water tank 108 is shown as a removable tank, but it can be fixed in place. The water tank 108 may also be contained inside the oven 100 or exposed outside the oven 100, as in the illustrated embodiment. (Refer to...) Figures 3-6 The other details of oven 100 are described in detail. Figures 3-6 yes Figure 2 An enlarged view of the exploded diagram.

[0026] refer to Figure 3 An exemplary door assembly 104 includes an inner frame 300, an outer frame 302, an outer glass 304, a handle 306, an inner glass 308, a peripheral seal 310, and a hinge 312. The parts of the door assembly 104 are fastened together using screws, rivets, welding, adhesives, etc. When assembled, the outer glass 304 faces the outside of the oven 100, and the inner glass 308 faces the cooking cavity 102'. If desired, the outer glass 304 and / or the inner glass 308 can be replaced with a metal plate or the like. The peripheral seal 310 faces the cooking cavity 102 and seals the cavity 102' when the door is closed. The hinge 312 connects the door assembly 104 to the rest of the oven 100, for example, via a rigid frame fixed to the oven 100. In the illustrated embodiment, the hinge 312 is a bottom hinge, but a side hinge or a top hinge may also be used. As known in the art, the handle 306 is configured to be gripped to control the position of the door assembly 104. The handle 306 may also include features such as a user interface 314 with input control and output display. The door assembly 104 may also include a lock to secure the door assembly 104 in the closed position.

[0027] Figure 4 The cooking cavity 102 and cavity 102' are shown in more detail. The cooking cavity 102 includes a plurality of generally flat walls that form a rectangular cavity 102' for receiving food to be cooked. The walls may have an external insulation layer (not shown) and may include any desired construction such as a rack support. In the illustrated embodiment, an oven light assembly 400 (e.g., an incandescent bulb or an LED light) is disposed in a corresponding opening in the top wall of the cooking cavity 102. The cooking cavity 102 includes a steam inlet 402, a steam outlet 404, and may also include a descaling liquid channel 406.

[0028] The rear heating element 408 and fan 410 are mounted on the rear wall of the cooking cavity 102 and covered by the rear panel 412. The rear panel 412 includes perforations or other openings through which air heated by the rear heating element 408 can flow when the fan 410 is operated by a motor 410' located at the rear and outside of the cooking cavity 102. The rear panel 412 may also include features such as a descaling opening 414 to receive a descaling liquid passage 406. A steam inlet 402 and a steam outlet 404 may also be located at the rear of the rear panel 412, but this is not required.

[0029] The bottom wall 416 of the cooking cavity 102 may be dish-shaped to allow liquids (such as condensate from steam and water droplets from food) to flow towards a low point on the bottom wall 416. This low point makes liquid collection and subsequent cleaning more controlled and convenient. Optionally, the low point may include features such as a drain pipe or a condensate heater 418 to reheat the condensate back into steam. For example, in this case, the condensate heater 418 is installed in a corresponding opening 420 at the center of the bottom wall 416.

[0030] The lower heating element 422 is mounted below the bottom wall 416 of the cooking cavity 102 to provide indirect heating and protect the lower heating element 422 from contact with liquids and food. The lower heating element 422 is located above the lower heat shield 424, which prevents excessive heat from being transferred to the bottom outer shell wall 426 that forms the lower outer wall of the oven 100.

[0031] It is readily understood that the cooking cavity 102 may have different arrangements of heaters and related elements. For example, the lower heating element 422 may be located inside the cavity 102'. As another embodiment, the upper heating element (not shown) may be mounted on top of the cooking cavity 102, inside or outside the cavity 102'. In view of this disclosure, other substitutions and variations will be apparent to those skilled in the art.

[0032] Figure 4A base support 428 extending from the bottom outer shell wall 426 is also shown to hold the oven 100 on a horizontal surface (e.g., a work surface) via resilient feet 430. Any number and configuration of base supports 428 and feet 430 can be used. The oven 100 may also include a drip tray 432 configured to recover excess liquid from the steam system, as discussed in more detail below. In this case, the drip tray 432 is conveniently located in front of the base support 428 and can be secured to the base support 428 by screws or other fasteners. The drip tray 432 can optionally be removed by the user for easy emptying, for example, by attaching the drip tray 432 to the base support 428 via a snap-fit ​​fitting that can be released without tools. However, it has been found that, at least in some cases, normal evaporation is sufficient to remove the contents of the drip tray 432, making it unnecessary for the user to remove the drip tray 432 during normal use.

[0033] Now for reference Figure 5 An upper heat shield 500 may be located between the outer housing 106 and the cooking cavity 102. The upper heat shield 500 isolates the outer housing 106 from excessive heat transfer from the cooking cavity 102. In this embodiment, the upper heat shield 500 also includes a ventilation channel 502 located behind the cooking cavity 102 for discharging hot air generated by components behind the cooking cavity 102, as explained in more detail below. The outer housing 106 may also include a ventilation channel 504 for conveying heated air out of the oven 100.

[0034] Figure 6 Various related features of the water tank 108 and oven 100 are shown. The water tank 108 is an externally mounted tank housed in a receiving section 600 located on the side of the oven 100. The water tank 108 may include any suitable access opening for filling the water tank 108 with water. For example, the water tank 108 may include a top wall 108' having a pivotally mounted access door 108'. The top wall 108' may be removable or fixed in place. In other cases, the access opening may include a threaded cap or other means known in the art. The water tank 108 may also include a fill indicator (e.g., a capacitive water level sensor), a float that operates a magnetic switch located in the oven housing, etc.

[0035] The water tank 108 (which can be removed from the rest of the oven 100 in this case) is configured to be flowably connected to and disconnected from the rest of the oven 100. In the illustrated embodiment, the water tank 108 has an outlet fitting 602 that is connected to an inlet fitting 604 fixed to the receiving section 600. The inlet fitting 604 is fixed within an upward-facing reservoir 606 at the top of the receiving section 600. A retractable bottom 608 may also be fixed within the reservoir 606, allowing the inlet fitting 604 to enter through an opening 610 through the retractable bottom 608.

[0036] Figure 7A and Figure 7B An exemplary outlet fitting 602 and inlet fitting 604 system are illustrated. Outlet fitting 602 includes an outlet opening 700, a plunger 702, and a spring 704. Spring 704 is located between an inner rib 706 and the plunger 702, biasing the plunger 702 against the outlet opening 700 to seal it. Inlet fitting 604 includes an inlet opening 708 having a pin 710 suspended therein by an inner rib 712. In each case, ribs 706, 712 are configured to allow liquid to pass through the respective fitting 602, 604. Inlet opening 708 is sized to receive outlet opening 700 in a fluid-tight manner (e.g., by having an O-ring 714 or other seal therebetween). When outlet fitting 602 is inserted into inlet fitting 604, pin 710 is positioned to overcome the bias of spring 704 and push plunger 702 away from outlet opening 700, allowing water to flow through fittings 602, 604.

[0037] When the water tank 108 is removed from the receiving section 600, the spring 704 pushes the plunger 702 against the outlet opening 700 to seal the water tank 108. The inlet fitting 604 may also be provided with a spring-biased sealing element, but in the illustrated embodiment, it does not have any sealing mechanism to close the inlet fitting 604 when the outlet fitting 602 is removed. In either case (and possibly more so in the illustrated embodiment), a certain amount of water may be released during the installation and removal of the water tank 108. While the amount of water released during normal use is negligible, improper attempts to install the water tank 108 may result in excessive water overflow. To address both situations, the opening 610 through the receptacle 608 is positioned to receive any overflowing water and convey it to the reservoir 606 below the receptacle 608. A gap is provided between the bottom of the reservoir 606 and the receptacle 608, allowing water to collect in the reservoir 606, which is not visible to the user. There, the water will evaporate over time. Furthermore, as... Figure 8 As shown, the reservoir 606 may include a water tank 800 configured to deliver overflowing water to an outlet 802, through which the water may be delivered to a drip tray 432 or another receiving unit.

[0038] In the exemplary embodiment shown, the reservoir 606 provides a convenient and effective way to resolve the problem of overflowing water by retaining or redirecting the water until it evaporates or is otherwise removed. Furthermore, during this removal process, the retractable bottom 608 conceals the water from the user, preventing its exposure and providing aesthetic benefits, both of which are expected to increase user satisfaction with how the oven 100 handles water overflow.

[0039] Refer back Figure 6 The oven 100 also includes features for managing steam discharged from the cooking cavity 102. In the illustrated embodiment, a steam outlet hose 612 is configured to connect from the cooking cavity 102 to a steam outlet 404. The steam outlet hose 612 may direct steam to a simple opening for release into the atmosphere, but more preferably, direct steam to a steam management system having one or both of a pressure reducing valve 614 and a controllable bypass valve 616.

[0040] When the pressure in the steam outlet hose 612 reaches a predetermined value, the pressure reducing valve 614 automatically opens. For example, the pressure reducing valve may include a so-called duckbill valve, which has flexible diaphragms (typically two) that contact each other at their edges to form a barrier between the regulating side and the atmospheric side. When the pressure on the regulating side is below a threshold, the diaphragms remain in contact due to the elastic bias of the materials. When the pressure on the regulating side exceeds the threshold, the pressure causes the diaphragms to move away from each other, allowing steam to pass to the atmospheric side. The diaphragms are connected to each other at an angle (hence the term "duckbill"), which generally prevents backflow from the atmospheric side to the regulating side.

[0041] A controllable bypass valve 616 is connected in parallel with a pressure reducing valve 614 and includes an electrically (e.g., electromagnetically or motor-operated) or manually operated valve that can be opened to release steam from the cooking cavity 102 before the steam reaches the threshold pressure required to open the pressure reducing valve 614. Such valves are known in the field of fluid control and need not be described in detail herein. This provides an opportunity to release steam at any time during oven 100 operation. For example, if it is desired to switch from a steam cooking mode to a dry cooking mode, or if it is desired to reduce the relative humidity in the cooking cavity 102, the controllable bypass valve 616 can be opened to release some of the steam. Steam release can be aided by simultaneously operating the oven fan 410 to introduce atmospheric air into the cooking cavity 102 via one or more inlets (not shown) to force the steam out.

[0042] Pressure reducing valve 614 and controllable bypass valve 616 can be configured within oven 100 in any suitable manner. In the illustrated embodiment, they are conveniently located within water tank receiving section 600. In this embodiment, steam outlet hose 612 leads to manifold 618, which branches off parallel to pressure reducing valve 614 and controllable bypass valve 616. The outlets of pressure reducing valve 614 and controllable bypass valve 616 are conveniently connected to exhaust manifold 620, which directs the discharged steam downwards to drip tray 432, which is concealed beneath door assembly 104 when door assembly 104 is closed. While not strictly required, this venting path helps concentrate steam output to a single location that is unlikely to be accessed by the user. Furthermore, directing steam to outlets at or near the bottom and front of oven 100 allows the steam additional time to cool before being released into the atmosphere, provides a downhill path that facilitates condensate movement, and helps prevent steam from being sprayed onto walls and cabinets that may surround oven 100.

[0043] As a further benefit, the outlet 802 of the reservoir 606 can also pass through the discharge manifold 620 on its way to the drip tray 432, providing a single outlet location for all steam and water.

[0044] Now for reference Figure 9 The oven 100 also includes a steam generator 900 configured to convert water from the water tank 108 into steam. The steam generator 900 can comprise any suitable container with heating elements, such as those known in the art. In the illustrated embodiment, the steam generator 900 has two linear heating elements 902 extending along the bottom of the container 904. The container 904 has a water inlet 906, a steam outlet 908, and a descaling outlet 910. The steam outlet 908 is preferably located above the water inlet 906 to prevent water from escaping through the steam outlet before it is vaporized into steam. The descaling outlet 910 is preferably located at or below the water inlet 906 to allow water and accumulated scale and debris to drain from the container 904 during a self-cleaning process.

[0045] The steam generator 900 can be installed in any suitable location within the oven 100. In the illustrated embodiment, the steam generator 900 is located behind the cooking cavity 102, with a rear heat shield 912 positioned between the steam generator 900 and the cooking cavity 102. The exemplary steam generator 900 is mounted on a bracket 914 that elevates the steam generator 900 above the bottom outer casing wall 426. Both the rear heat shield 912 and the bracket 914 are intended to help isolate the steam generator 900 from the surrounding environment, thereby preventing unwanted heat conduction paths within the oven 100. A steam outlet hose 918 connects the steam outlet 908 of the steam generator to a steam inlet 402 leading to the cooking cavity 102. The steam generator 900 and other components at the rear of the oven 900 are covered by a rear closure 918, which may be heat-insulated.

[0046] Still referencing Figure 10 Various pumps and / or valve systems can be used to control the flow of water from tank 108 to the rest of the oven water system. In the illustrated embodiment, tank 108 is connected to the inlet 906 of the steam generator via inlet valve 920, and descaling loop valve 922 connects the descaling outlet 910 of the steam generator to a descaling liquid passage 406 leading to the oven cavity 102'. Oven 100 may also include a wet-bulb thermometer 1000 located within the oven cavity 102', in which case thermometer valve 1002 may be configured to selectively control the flow from tank 108 to a reservoir 1004 surrounding the wet-bulb thermometer 1000. Details of an exemplary wet-bulb thermometer system are described in U.S. Patent Application No. 17 / 029,809, filed September 23, 2020, which is incorporated herein by reference in its entirety.

[0047] The inlet valve 920, descaling circuit valve 922, and thermometer valve 1002 are operated by a control system (e.g., a microcontroller 924 electrically connected to the valves via wires, etc.). The microcontroller 924 may include, for example, an ALU (Arithmetic Logic Unit), a PC (Program Counter), an SP (Stack Pointer), registers, read-only memory (ROM), random access memory (RAM), parallel I / O ports, serial I / O ports, counters, and clock circuitry. Instructions are stored in memory in a non-volatile manner, and instructions can be executed to generate output signals to control the flow valves. The microcontroller 924 may also be operatively connected to heating elements 408, 418, 422, a steam generator 900, a user interface 314, etc. The microcontroller 924 and other electrical components, such as power switching devices (e.g., MOSFETs, IGBTs, TRIACs, etc.), may be mounted on one or more printed circuit boards (PCBs) 926. Those skilled in the art of oven design will understand the details of the electronics and their connections, and do not require a detailed description herein.

[0048] In the illustrated embodiment, the inlet valve 920, descaling circuit valve 922, and thermometer valve 1002 are electrically operated (e.g., via a solenoid) and, when open, allow water to flow by gravity from the source to the destination. In this configuration, when the oven 100 is positioned for cooking operations, the water tank outlet fitting 602 is higher than the steam generator inlet 906 and the wet-bulb thermometer reservoir 1004, and the descaling outlet 910 is higher than the descaling liquid passage 406. Therefore, water can flow by gravity as needed to operate the oven's water system. In other embodiments, one or more valves may be replaced by a pump. This substitution may be desirable if it is desired to arrange components in different relative vertical positions to provide more aggressive control over water flow (e.g., by using a peristaltic pump or other variable-volume vacuum pump) or to provide flow that overcomes the effects of gravity. Furthermore, one or more valves may be omitted entirely. For example, the steam generator inlet valve 920 may be omitted entirely, leaving an open connection between the water supply inlet fitting 604 and the steam generator 900. This configuration may be desirable, for example, if inlet fitting 604 includes a shut-off valve to prevent back pressure from the steam generator from reversing the flow through the supply inlet fitting 604, or if no significant degree of such reverse flow is expected. Other substitutions and variations will be apparent to those skilled in the art in light of this disclosure.

[0049] In use, the valves are operated to provide the desired cooking operation. For example, the microcontroller 924 can be programmed with instructions to open the steam inlet valve 920 to fill the steam generator 900, start the steam generator 900 to convert water into steam, and operate the controllable bypass valve 616 to remove steam to regulate the relative humidity within the cooking cavity 102'. The oven 100 may include one or more wet-bulb thermometers 1000 and / or dry-bulb thermometers 1006, which are connected to the microcontroller 924 to provide feedback on the atmospheric conditions within the cavity 102'. Other sensors (e.g., one or more pressure sensors) may also be incorporated into the control system. Furthermore, the wet-bulb thermometer 1000 may be replaced by other devices known in the art for measuring or obtaining relative humidity. The precise programming and operation of the oven 100 can vary depending on the desired cooking program and functions, and it is not necessary to describe the details of this invention to achieve such programming.

[0050] Now for reference Figure 9 , Figure 11 and Figure 12The PCB (or PBC) 926 and other electronic components are preferably contained within the oven 100 in a manner that protects them from exposure to water or steam, while allowing sufficient air cooling to prevent overheating. Various different configurations are possible, but the illustrated embodiment shows a preferred implementation in which power switching components 1132 (MOSFETs, etc.) that generate a relatively large amount of heat are contained within the electronic component housing 928. These components may be mounted on the PCB 926 along with the microcontroller 924 and other electronic components, but this is not strictly required. The housing 928 may have a clamshell structure formed by two halves 928a, 928b, which join at their edges to form a closed channel, but other configurations are also possible.

[0051] The housing 924 is advantageously vertically oriented, with an air inlet 1102 at the bottom and an air outlet 1104 at the top. This provides a natural convection flow path to dissipate heat from the housing 924. One or more fans 1106 may be provided, for example at the inlet 1102 or the outlet 1104, to generate additional cooling airflow through the housing from the inlet 1102 to the outlet 1104.

[0052] In the illustrated embodiment, inlet 1102 is adjacent to inlet grille 1108 disposed in the bottom outer casing wall 426. Inlet grille 1108 faces the open space 1110 between the bottom outer casing wall 426 and the base support 428. The gap 1112 between the upturned peripheral edge 1114 of the base support 428 and the bottom outer casing wall 426 allows airflow into the open space 1110. This arrangement prevents objects from potentially covering the inlet grille 1108 during use. Furthermore, by providing the gap 1112 over a large area around the base support 428, airflow is ensured even if a portion of the gap 1112 is blocked.

[0053] The PCB 926 (and other electronic components) are preferably mounted within the housing 928, thus isolating them from the inner wall of the housing 928. This reduces heat convection to the housing 928 and exposes a greater portion of the PCB 926 to cooling airflow. This mounting can be achieved by mounting the PCB 926 on a support 1116 extending from the inner housing wall. Similarly, as described below, this helps prevent exposure to moisture that may accumulate within the housing 928.

[0054] The housing 928 also preferably includes features that help prevent the electronics from being exposed to moisture during use. This is particularly problematic for portable steam ovens because, unlike wall-mounted ovens, the top surface of the oven is exposed during use. Therefore, steam may condense at the top of the oven or drip from overhead objects such as cabinets onto the top of the oven. This problem has led many portable steam ovens to be designed with the airflow cooling system for the electronics terminating at the side or bottom of the oven, rather than the top. Such a structure prevents moisture from entering the electronics but sacrifices cooling efficiency. This structure also requires horizontal space within the oven housing, which can obstruct space that would otherwise be used for the cooking cavity. This results in unnecessary complexity, reduced efficiency, and a smaller oven capacity.

[0055] While the oven embodiments according to this disclosure may use horizontal electronic device cooling channels and side or bottom air outlets, it is more preferable that the electronic device housing 928 is configured vertically and generally runs in a straight line from the lower inlet 1102 to the upper outlet 1104. This provides a short and efficient cooling airflow path in which natural convection and forced convection jointly cool the electronic device. Figure 12 An exemplary airflow path through the electronic device housing 928 is shown in dashed lines. However, this arrangement presents a possibility that condensed moisture may flow into the outlet 1104 and come into contact with the electronic device. This problem is solved by configuring a moisture collection section 1118 into the oven 100.

[0056] Figure 11 and Figure 12 Details of an exemplary moisture collection section 1118 are shown. The moisture collection section 1118 includes a dish-shaped recess 1120 located near an air outlet 1104 and a baffle wall 1122 located between the recess 1120 and the air outlet 1104. The baffle wall 1120 extends vertically above the recess 1120 to prevent water in the recess 1120 from flowing into the air outlet 1104. In this embodiment, the recess 1120 is conveniently formed in the upper surface of the upper heat shield 500, and the air outlet 1104 is located in one of a plurality of ventilation channels 504 extending through the upper heat shield 500. While this configuration provides efficient use of the parts, it is not necessary in all cases.

[0057] The moisture collection section 1118 also includes a solid cover wall 1124 located directly above the air outlet 1104 to prevent anything from falling directly into the air outlet 1104. In this case, the cover wall 1124 is formed by a portion of the upper wall of the outer housing 106. The cover wall 1124 is adjacent to a vertical vent, such as a ventilation channel 504 that passes through the upper wall of the housing 106. The horizontal distance between the air outlet 1104 and the ventilation channel 504 can be minimized as much as possible to prevent horizontal airflow from exceeding the distance required to prevent water ingress. Furthermore, the ventilation channel 504 can be located directly above the recess 1120 to help ensure that any water flowing into the ventilation channel 504 flows directly into the recess 1120. Thus, the moisture collection section 1118 provides a significant barrier to prevent water from flowing into the electronic device housing 928.

[0058] If necessary, further measures can be taken to help protect the electronic components from moisture. For example, in the illustrated embodiment, an air outlet 1104 can be formed in an offset region 1126 of the electronic component housing 928, which is horizontally offset from the rest of the electronic component housing 928. Therefore, any water entering the air outlet 1104 will initially contact the inner wall of the electronic component housing 928 within the offset region 1126, and then flow downwards to the adjacent inner wall of the housing 928, while remaining in contact with the PCB 926, which is offset relative to the wall by the support pillar 1116. The presence of the moisture collection section 1118 minimizes the amount of any water entering the electronic component housing 928 through the air outlet 1104, so it can be expected that any water entering the offset region 1126 will adhere to the wall until it is eventually evaporated by the heat from the electronic components and the heating elements of the oven.

[0059] Normal condensation of vapor from an object above is expected to produce minimal moisture entering the ventilation duct 504, and this moisture is expected to accumulate in the recess 1120 and evaporate harmlessly. However, there may be situations where excessive volume of water may be present on the upper housing 106. For example, water from a drinking cup may overflow onto the top of the oven 100. To address this issue, the moisture collection section 1118 can be configured to protect the ventilation duct 504 from such airflow. For example, the ventilation duct can be formed on the top of a vertical protrusion that extends over the rest of the oven top surface, making it less likely that water will enter the moisture collection section 1118.

[0060] The moisture collection section 1118 can also be configured to handle excess fluid entering therein. For example, the recess 1120 can be made relatively large (e.g., one liter or more capacity) or may include one or more outlets to drain excess liquid. In the illustrated embodiment, the recess 1120 includes one or more drain openings 1128 that direct excess water flow to a region 1130 located directly above the cooking cavity 102. Thus, any water passing through the drain openings 1128 will be exposed to the relatively high heat within region 1130, where the water will evaporate more quickly. The drain openings 1128 may be located at the lowest vertical point of the recess 1120, or they may be located at a horizontal level above the lowest vertical point. In this case, the drain openings 1128 direct water to different locations within the oven 100 for evaporation, but other embodiments may direct water to other locations. For example, the drain openings 1128 may lead to a hose connected to the drip tray 432, or to a location outside the oven 100. Other substitutions and variations will be apparent to those skilled in the art in light of this disclosure.

[0061] As can be understood from the foregoing, an oven may include one or more of the aforementioned features to provide a variety of different advantages. These features may also collectively provide advantages. For example, the chosen locations for the electronics, steam generator 900, and water tank 108 provide a larger volume of space for the cooking cavity 102. This positioning is achieved in part by using a vertical electronics housing to allow the electronics to extend vertically and occupy a relatively small horizontal space. This positioning is also achieved in part by placing the steam vents below the water tank 108 rather than along the sides of the cooking cavity 102. This positioning is also achieved in part by using an elevated support 914 to suspend the steam generator 900 to minimize heat conduction to other parts, such as nearby electronics. Through practice of the embodiments and their combinations, the various other individual and collective advantages of the features described herein will become apparent.

[0062] This disclosure describes numerous inventive features and / or combinations of features that can be used alone, in combination with each other, or in combination with other techniques. The embodiments described herein are exemplary and are not intended to limit the scope of the claims. It should also be understood that the invention described herein can be modified and adapted in various ways, and all such modifications and adaptations are intended to be included within the scope of this disclosure and the subject matter of the claimed invention.

Claims

1. A steam oven, comprising: The shell (106) has a lower wall and an upper wall; The cooking cavity (102) is located inside the housing; The water tank receiving part (600) is connected to the housing; The water tank (108) can be selectively positioned on the water tank receiving part (600); An electronic device housing (928) is located within the housing and extends from an air inlet (1102) located near the lower wall to an air outlet (1104) located near the upper wall. Printed circuit board (926) extends vertically within the electronic device housing; and A moisture collection unit (1118), located at the air outlet, is configured to provide a barrier to prevent water from flowing into the electronic device housing.

2. The steam oven of claim 1 further includes a fan (1106) located at the air inlet and configured to direct airflow upward from the air inlet to the air outlet.

3. The steam oven according to claim 1, wherein, The air outlet is laterally offset from the printed circuit board.

4. The steam oven according to claim 3, wherein, The air outlet is positioned above an offset region (1126) of the inner wall of the electronic device housing, and the printed circuit board is spaced apart from the inner wall.

5. The steam oven according to claim 1, wherein, The electronic device housing (928) forms a closed channel, and the printed circuit board (926) extends vertically within the channel of the electronic device housing, such that the printed circuit board (926) is separated from the inner wall of the electronic device housing.

6. The steam oven according to claim 1, wherein, The moisture collection section includes a solid cover wall (1124) located above the air outlet and a vent (504) extending vertically through the upper wall at a position offset from the air outlet.

7. The steam oven according to claim 1, wherein, The moisture collection section includes a groove (1120) located near the air outlet and separated from the air outlet by a barrier wall (1122) that extends vertically above the groove.

8. The steam oven according to claim 7, wherein, The groove includes one or more discharge openings (1128).

9. The steam oven according to claim 8, wherein, The one or more discharge openings are located above the cooking chamber.

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