Oven airflow structure and steam oven

Abstract

This invention discloses an oven air guide structure and a steam oven. The oven air guide structure includes: a cooking chamber located below the fan blades, the cooking chamber having a cooking cavity; and an air guide duct installed on the side wall of the cooking chamber, the air guide duct having an interconnected air inlet and air outlet. The air inlet is located on the lower side of the cooking chamber and communicates with the cooking cavity, while the air outlet is located on the upper side of the cooking chamber and communicates with the cooking cavity. The air outlet is angled and faces the center of the cooking cavity to guide steam to below the center of the fan blades. By installing the air guide duct on the side wall of the cooking chamber, the air generated by the fan blades is redirected from the lower side of the cooking chamber through the air guide duct back to the center of the cooking cavity, resulting in a more even temperature distribution within the cooking cavity. Consequently, all parts of the food are heated more uniformly, effectively improving the cooking effect.

Description

Technical Field

[0001] This invention relates to the field of oven technology, and particularly to oven air guide structures, and a steam oven having an oven air guide structure. Background Technology

[0002] In related technologies, air ventilators use rotating fan blades to generate airflow and drive hot air toward the food. However, the airflow generated when the fan blades rotate has blind spots. Because the airflow at the air vent is weak, the food often ends up being burnt while the center remains uncooked, resulting in uneven cooking and poor overall results. Summary of the Invention

[0003] This invention aims to solve at least one of the technical problems existing in the prior art. To this end, this invention proposes an oven airflow structure that makes the temperature inside the cooking oven more even, resulting in better cooking effects for food.

[0004] The present invention also proposes a steam oven having the above-mentioned oven air guide structure.

[0005] The oven air guide structure according to the present invention includes:

[0006] A cooking chamber is located below the fan blades and is provided with a cooking cavity;

[0007] An air duct is installed on the side wall of the cooking chamber. The air duct has an air inlet and an air outlet that are connected to each other. The air inlet is located on the lower side of the cooking chamber and is connected to the cooking cavity. The air outlet is located on the upper side of the cooking chamber and is connected to the cooking cavity. The air outlet is inclined and faces the center of the cooking cavity to guide steam to the area below the center of the fan blade.

[0008] The oven air guide structure according to the present invention has at least the following beneficial effects: by setting an air guide duct on the side wall of the cooking chamber, the air generated by the fan blades is blown back from the lower side of the cooking chamber to the center of the cooking cavity through the air guide duct, so that the temperature inside the cooking cavity is more uniform, and thus, the food is heated more evenly, effectively improving the cooking effect.

[0009] According to the oven air guide structure of the present invention, there are multiple air guide pipes, which are evenly arranged along the circumference of the cooking chamber.

[0010] According to the oven air guide structure of the present invention, a Tesla valve is provided inside the air guide duct, the air inlet is connected to the input end of the Tesla valve, and the air outlet is connected to the output end of the Tesla valve.

[0011] According to the oven air guide structure of the present invention, a mesh is installed at the bottom of the cooking chamber to support food.

[0012] According to the oven air guide structure of the present invention, it further includes an outer casing, the cooking chamber is disposed inside the outer casing and a partition space is provided between the cooking chamber and the outer casing, the partition space is connected to the cooking cavity, and the air guide duct is disposed in the partition space.

[0013] According to the oven air guide structure of the present invention, the side wall of the cooking chamber is provided with ventilation holes, and the two ends of the ventilation holes are respectively connected to the cooking cavity and the partition space.

[0014] According to the oven air guide structure of the present invention, the ventilation hole is located on the upper side of the cooking chamber.

[0015] According to the oven air guide structure of the present invention, the bottom wall of the outer casing is provided with an air guide protrusion, and the air guide protrusion is upwardly convex.

[0016] According to the oven air guide structure of the present invention, the cooking chamber is provided with a vertically arranged partition, which is located in the middle of the cooking cavity to separate food, and there are two air guide pipes, which are respectively located on both sides of the partition.

[0017] The steam oven according to the present invention includes the oven air guide structure described in the present invention.

[0018] The steam oven according to the present invention has at least the following beneficial effects: by providing an air guide pipe on the side wall of the cooking chamber, the air generated by the fan blades is blown back from the lower side of the cooking chamber to the center of the cooking cavity through the air guide pipe, so that the temperature inside the cooking cavity is more uniform, and thus, the food is heated more evenly, effectively improving the cooking effect.

[0019] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0020] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0021] Figure 1 This is a cross-sectional schematic diagram of the oven air guide structure according to an embodiment of the present invention;

[0022] Figure 2 This is a schematic diagram of the connection structure between the cooking chamber and the air duct of the oven air guide structure according to an embodiment of the present invention;

[0023] Figure 3This is a cross-sectional schematic diagram of the air duct structure of the oven air duct in an embodiment of the present invention;

[0024] Figure 4 This is a cross-sectional schematic diagram of the air guide structure of an oven according to another embodiment of the present invention.

[0025] Explanation of icon numbers:

[0026] Wind blade 100;

[0027] Cooking box 200; cooking cavity 201; ventilation hole 202; mesh screen 210; partition 220;

[0028] 300 air duct; 301 air inlet; 302 air outlet; 310 Tesla valve;

[0029] Outer casing 400; partition space 401; air guide protrusion 410. Detailed Implementation

[0030] Embodiments of the present invention are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention.

[0031] In the description of this invention, it should be understood that the orientation descriptions, such as up, down, front, back, left, right, etc., are based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limiting this invention.

[0032] In the description of this invention, "several" means one or more, "more than" means two or more, "greater than," "less than," and "exceeding" are understood to exclude the stated number, while "above," "below," and "within" are understood to include the stated number. The use of "first" and "second" in the description is merely for distinguishing technical features and should not be construed as indicating or implying relative importance, or implicitly indicating the number of indicated technical features, or implicitly indicating the order of the indicated technical features.

[0033] In the description of this invention, unless otherwise explicitly defined, terms such as "set up," "install," and "connect" should be interpreted broadly, and those skilled in the art can reasonably determine the specific meaning of the above terms in this invention in conjunction with the specific content of the technical solution.

[0034] In the description of this invention, the terms "one embodiment," "some embodiments," "illustrative embodiment," "example," "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 the invention. 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 any suitable manner in one or more embodiments or examples.

[0035] In related technologies, air ventilators use rotating fan blades to generate airflow and drive hot air toward the food. However, the airflow generated when the fan blades rotate has blind spots. Because the airflow at the air vent is weak, the food often ends up being burnt while the center remains uncooked, resulting in uneven cooking and poor overall results.

[0036] Therefore, such as Figure 1 and Figure 2 As shown, the oven airflow structure proposed in this invention includes a cooking chamber 200 and an airflow duct 300 installed on the side wall of the cooking chamber 200. The cooking chamber 200 is located below the fan blade 100 and has a cooking cavity 201. For example, a heating element is disposed between the fan blade 100 and the cooking cavity 201. The heating element heats the surrounding air, and the fan blade 100 rotates to deliver the hot air into the cooking cavity 201 to heat the food. Further, the airflow duct 300 has an air inlet 301 and an air outlet 302 that communicate with each other. The air inlet 301 is located on the lower side of the cooking chamber 200 and communicates with the cooking cavity 201, while the air outlet 302 is located on the upper side of the cooking chamber 200 and communicates with the cooking cavity 201. The air outlet 302 is inclined and faces the center of the cooking cavity 201 to guide steam to below the center of the fan blade 100. By installing an air duct 300 on the side wall of the cooking chamber 200, the air generated by the fan blade 100 is blown back from the bottom of the cooking chamber 200 to the center of the cooking cavity 201 through the air duct 300, making the temperature inside the cooking cavity 201 more even. As a result, all parts of the food are heated more evenly, effectively improving the cooking effect.

[0037] In some embodiments of the present invention, such as Figure 2 As shown, there are multiple air ducts 300, which are evenly arranged around the circumference of the cooking chamber 200. This allows the hot air from the outlet 302 of the air duct 300 to flow into the vertical airflow generated by the fan blades 100, forming a uniform vortex that gradually flows towards the center of the cooking chamber 201. Optionally, there are two air ducts 300, symmetrically arranged in the cooking chamber 200. Considering the possibility of insufficient airflow in the cooking chamber 201, further... Figure 3A Tesla valve 310 is installed inside the air duct 300. The air inlet 301 is connected to the input end of the Tesla valve 310, and the air outlet 302 is connected to the output end of the Tesla valve 310. On the one hand, the Tesla valve 310 ensures unidirectional flow of hot air in the air duct 300, allowing hot air to flow from the air inlet 301 to the air outlet 302. On the other hand, the Tesla valve 310 enhances the air pressure, making the airflow at the air outlet 302 stronger, so as to better integrate with the vertical airflow generated by the rotation of the fan blade 100 itself, delivering hot air to the center of the cooking chamber 201. As a result, the temperature inside the cooking chamber 201 is more even, further improving the cooking effect of the food. It should be noted that the Tesla valve 310 is installed inside the air duct 300 and abuts against the wall of the air duct 300, ensuring that the hot air flowing into the air duct 300 passes through the interior of the Tesla valve 310. In some embodiments, the diameter of the air inlet 301 is larger than the diameter of the air outlet 302, which matches the characteristic of the Tesla valve 310 to enhance wind pressure, resulting in a stronger airflow output from the air outlet 302.

[0038] In some embodiments of the present invention, such as Figure 2 As shown, a mesh 210 is installed at the bottom of the cooking chamber 200 to support the food. Because the mesh 210 has a perforated structure, the bottom of the food can also come into contact with the hot air, ensuring that the bottom of the food is cooked through. It is easy to understand that the hot air flowing vertically from the fan 100 first passes through the mesh 210, and then collides with the bottom wall of the cooking chamber 201, flowing upwards towards the bottom of the food. In some embodiments, the bottom of the cooking chamber 200 is sealed (not shown in the figure), and the mesh 210 is installed at a position slightly above the bottom of the cooking chamber 200, making the hot air flow more concentrated within the cooking chamber 200. In some embodiments, to make the hot air flow smoother, refer to... Figure 1 The cooking chamber 200 has an outer casing 400 on its outside. The cooking chamber 200 is located inside the outer casing 400, and a partition space 401 is provided between the cooking chamber 200 and the outer casing 400. The partition space 401 communicates with the cooking cavity 201. An air duct 300 is located in the partition space 401, allowing hot air to flow from the cooking cavity 201 to the partition space 401, resulting in smoother hot air flow. Optionally, a mesh screen 210 is installed at the bottom of the cooking chamber 200, and the bottom of the cooking chamber 200 has an open structure, allowing hot air to flow into the partition space 401 from the bottom of the cooking chamber 200. In some embodiments, the air inlet 301 of the air duct 300 is located below the mesh screen 210 (not shown in the figure). Hot air flows through the mesh screen 210 and then through the air inlet 301 into the air duct 300. Furthermore, the bottom wall of the outer casing 400 is provided with an air guide protrusion 410. The air guide protrusion 410 is convex, so that in addition to directing hot air into the partition space 401, the hot air flowing to the bottom wall of the outer casing 400 can also flow to the center of the bottom of the food through the air guide protrusion 410, so that the bottom of the food is heated more evenly and the cooking effect is better.

[0039] In some embodiments of the present invention, such as Figure 1 and Figure 2 As shown, the cooking chamber 200 has ventilation holes 202 on its side wall, with both ends of the ventilation holes 202 connected to the cooking chamber 201 and the partition space 401, respectively. At this time, hot air flowing from the cooking chamber 201 to the partition space 401 can flow back into the cooking chamber 201 through the ventilation holes 202, improving the utilization efficiency of the hot air. Furthermore, the ventilation holes 202 are located on the upper side of the cooking chamber 200, similar to the function of the air duct 300. Hot air flows back to the upper side of the cooking chamber 201 through the ventilation holes 202 and merges with the vertical airflow generated by the rotation of the fan blades 100, flowing into the center of the cooking chamber 201 in a vortex form. Specifically, there are multiple ventilation holes 202, arranged at intervals along the circumference of the cooking chamber 200, allowing the hot air from the partition space 401 to better integrate into the cooking chamber 201 through the ventilation holes 202.

[0040] In some embodiments of the present invention, such as Figure 4 As shown, the cooking chamber 200 is equipped with a vertically arranged partition 220, which is located in the middle of the cooking cavity 201 to separate the food. There are two air ducts 300, which are located on both sides of the partition 220. Thus, the food is placed on both sides of the partition 220, that is, the food is off-center from the fan blades 100, which can directly avoid the problem of weak airflow at the air vents of the fan blades 100, so that all parts of the food are heated more evenly. It should be noted that the partition 220 does not completely isolate the cooking cavity 201, and the end face of the partition 220 has through holes to allow hot air to pass through.

[0041] The steam oven according to an embodiment of the present invention includes an oven air guide structure according to an embodiment of the present invention. By providing an air guide pipe 300 on the side wall of the cooking chamber 200, the air generated by the fan blade 100 is blown from the lower side of the cooking chamber 200 back to the center of the cooking cavity 201 through the air guide pipe 300, so that the temperature in the cooking cavity 201 is more uniform, and thus the food is heated more evenly, effectively improving the cooking effect.

[0042] Other configurations and operations of the steam oven according to embodiments of the present invention are known to those skilled in the art and will not be described in detail here.

[0043] The embodiments of the present invention have been described in detail above with reference to the accompanying drawings. However, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention.

Claims

1. An oven air guide structure, characterized in that, include: A cooking chamber is located below the fan blades and is provided with a cooking cavity; An air duct is installed on the side wall of the cooking chamber. The air duct has an air inlet and an air outlet that are connected to each other. The air inlet is located on the lower side of the cooking chamber and is connected to the cooking cavity. The air outlet is located on the upper side of the cooking chamber and is connected to the cooking cavity. The air outlet is inclined and faces the center of the cooking cavity to guide steam to the area below the center of the fan blade.

2. The oven air guide structure according to claim 1, characterized in that: There are multiple air ducts, which are evenly arranged along the circumference of the cooking box.

3. The oven air guide structure according to claim 1, characterized in that: A Tesla valve is installed inside the air duct, the air inlet is connected to the input end of the Tesla valve, and the air outlet is connected to the output end of the Tesla valve.

4. The oven air guide structure according to claim 1, characterized in that: The bottom of the cooking chamber is equipped with a mesh screen to support the food.

5. The oven air guide structure according to any one of claims 1 to 4, characterized in that: It also includes an outer casing, the cooking box is disposed inside the outer casing and there is a partition space between the cooking box and the outer casing, the partition space is connected to the cooking cavity, and the air duct is disposed in the partition space.

6. The oven air guide structure according to claim 5, characterized in that: The cooking oven has ventilation holes on its side wall, and the two ends of the ventilation holes are respectively connected to the cooking cavity and the partition space.

7. The oven air guide structure according to claim 6, characterized in that: The ventilation hole is located on the upper side of the cooking oven.

8. The oven air guide structure according to claim 5, characterized in that: The bottom wall of the outer casing is provided with an air guide protrusion, which is upwardly convex.

9. The oven air guide structure according to any one of claims 1 to 4, characterized in that: The cooking chamber is equipped with a vertically arranged partition, which is located in the middle of the cooking cavity to separate food. There are two air ducts, which are located on both sides of the partition.

10. A steam oven, characterized in that: Includes the oven airflow structure as described in any one of claims 1 to 9.

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