Steaming oven

Abstract

The invention provides a steaming and baking oven, and particularly relates to the technical field of kitchenware equipment, the steaming and baking oven comprises: an inner container which defines a steaming and baking cavity; the heating disc is arranged on the first side of the inner container in the steaming and baking cavity, and the heating disc is used for placing a vessel for containing food to be heated; the inner container in contact with the heating disc is sunken towards the direction far away from the vessel, so that a heat conduction space is formed between the heating disc and the vessel; the water supplementing device is arranged in the steaming and baking cavity and used for injecting water into the heat conduction space. The focus of heat transfer is concentrated in the heat conduction space, the steaming oven does not need to preheat the whole cavity, only the heat conduction space needs to be heated, water in the heat conduction space serves as a heat transfer medium, heat of the heating disc can be rapidly absorbed, the heat is evenly and rapidly conveyed to food in a vessel in a short time, and the heat transfer efficiency is improved. The food heating comprehensiveness and uniformity are ensured, the heat efficiency is improved, and meanwhile, the energy consumption is reduced, especially when a small amount of food is reheated.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen equipment, and in particular to a steam oven. Background Art

[0002] In the fast-paced modern life, the steam oven has become an indispensable partner in many family kitchens. Especially when reheating leftovers or preparing quick meals, its convenience and versatility have been widely recognized.

[0003] Traditional steam ovens usually adopt a comprehensive heating strategy. Specifically, the steam oven needs to start the steam heating function to quickly raise the cavity temperature to a higher level, creating a uniform and high-temperature cooking environment to achieve reheating of dishes. However, this method inevitably leads to higher energy consumption. In order to maintain the high temperature environment in the cavity, the steam oven needs to continuously output a large amount of heat, which undoubtedly increases the use of electricity.

[0004] In particular, when users only need to reheat a small amount of dishes, the above-mentioned comprehensive heating method is obviously not economical and efficient enough. At this time, the reheating process of the traditional steam oven exposes two main problems: one is the slow speed. When reheating a small amount of dishes, if the temperature of the entire cavity is still increased, there will be an obvious lag in the process of heat transfer from the cavity to the food. The user must wait for the entire cavity to reach the predetermined temperature before starting to reheat the food, which undoubtedly prolongs the waiting time and reduces the efficiency of reheating; the second is energy waste. In order to reheat a small amount of dishes, it is obviously unreasonable to consume enough energy to heat the entire cavity. In this case, a large amount of energy is used to heat the empty space instead of directly acting on the food itself, resulting in obvious energy waste. Summary of the invention

[0005] In order to solve at least one disadvantage of the above-mentioned prior art, the present application provides a steam oven, comprising:

[0006] The inner pot is enclosed to form a steaming and baking cavity;

[0007] A heating plate is arranged on the first side of the inner pot in the steaming and baking cavity, and the heating plate is used to place a vessel for holding food to be heated; the inner pot in contact with the heating plate is recessed in a direction away from the vessel, so that a heat conduction space is formed between the heating plate and the vessel;

[0008] A water replenishing device is arranged in the steaming and baking cavity and is used for injecting water into the heat conduction space.

[0009] Optionally, the steam oven also includes:

[0010] a temperature detection device, disposed in the steaming and baking cavity, wherein an output signal of the temperature detection device indicates the temperature in the steaming and baking cavity;

[0011] The control device is used to receive the output signal of the temperature detection device and control the heating plate to heat based on the output signal so that the temperature in the steaming and baking cavity is lower than the boiling point of water under the current atmospheric pressure.

[0012] Optionally, a protrusion is provided on the second side of the heating plate; the second side is a side of the heating plate away from the first side.

[0013] Optionally, a plurality of protrusions are evenly distributed on the second side.

[0014] Optionally, a guide groove is provided on the first side, and the guide groove is connected with the heat conduction space.

[0015] Optionally, a plurality of guide grooves are distributed at intervals along the periphery of the heating plate.

[0016] Optionally, the control device is used to receive a target heating temperature set by a user; when the target heating temperature is lower than a preset temperature threshold, the control device is also used to control the heating plate to end heating when the output signal indicates that the temperature in the steaming and baking cavity reaches the target heating temperature; the preset temperature threshold is lower than the boiling point of water under the current atmospheric pressure.

[0017] Optionally, when the target heating temperature is higher than the preset temperature threshold, the control device is further used to control the heating plate to end heating when the output signal indicates that the temperature in the steaming and baking cavity reaches the preset temperature threshold.

[0018] Optionally, before controlling the heating plate to stop heating, the control device is further used to control the heating plate to heat based on a preset time duration.

[0019] Optionally, the control device is used to receive a target heating temperature set by a user within a preset temperature range, and the upper limit of the preset temperature range is lower than the boiling point of water under the current atmospheric pressure; the control device is also used to control the heating plate to end heating when the output signal indicates that the temperature in the steaming and baking cavity reaches the target heating temperature.

[0020] By adopting the above technical solution, the present application has the following beneficial effects:

[0021] The present application provides a steam oven, comprising an inner tank, a heating plate and a water supply device, wherein the inner tank encloses a steam oven cavity; the heating plate is arranged on a first side of the inner tank in the steam oven cavity, and is used to place a vessel for holding food to be heated; the inner tank in contact with the heating plate is recessed in a direction away from the vessel, so that a heat conduction space is formed between the heating plate and the vessel; the water supply device is arranged in the steam oven cavity, and is used to fill water into the heat conduction space. Since the focus of heat transfer is concentrated in the heat conduction space, the steam oven does not need to preheat the entire cavity, and only needs to heat the heat conduction space. The water in the heat conduction space serves as a medium for heat transfer. When the steam oven is started, the heating plate is quickly heated, and the water replenishing device injects water into the heat conduction space. The heating plate transfers energy to the water in the heat conduction space. The water quickly absorbs heat and becomes an efficient heat energy carrier, which can evenly and quickly transport heat to the food in the container in a short time, ensuring the comprehensiveness and uniformity of food heating. Especially when reheating a small amount of food, the heat is accurately guided to the location of the food, avoiding unnecessary heating of the empty space, significantly improving thermal efficiency, greatly shortening the user's waiting time, and greatly reducing energy consumption, with the dual advantages of energy saving and convenience.

[0022] Other features and advantages of the present application will be described in detail in the subsequent detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings required for use in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application, wherein the same reference numerals generally represent the same components. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0024] Figure 1 It is a structural schematic diagram of a steam oven provided in an embodiment of the present application.

[0025] The following is a supplementary description of the attached drawings:

[0026] 1. Inner tank; 2. Heating plate; 3. First side; 4. Protrusion; 5. Guide groove. DETAILED DESCRIPTION

[0027] The technical solutions in the embodiments of the present application will be described clearly and completely below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0028] The term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure or characteristic that may be included in at least one implementation of the present application. In the description of the present application, it should be understood that the orientation or positional relationship indicated by the terms "upper", "lower", "top", "bottom", etc. is based on the orientation or positional relationship shown in the accompanying drawings, which is only for the convenience of describing the present application and simplifying the description, rather than indicating or implying 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 of the present application. In addition, the terms "first" and "second" are used only for descriptive purposes, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, the features defined as "first" and "second" may include one or more of the features explicitly or implicitly. Moreover, the terms "first", "second", etc. are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchangeable where appropriate, so that the embodiments of the present application described here can be implemented in an order other than those illustrated or described here.

[0029] refer to Figure 1 The present application provides a steam oven, comprising:

[0030] The inner pot 1 is enclosed to form a steaming and baking cavity. Specifically, an opening is provided on one side of the inner pot 1 for putting food into the steaming and baking cavity or taking food out of the steaming and baking cavity. In a specific implementation, according to the conventional placement of a steam oven, the opening is provided on the side of the inner pot 1 facing the user.

[0031] The heating plate 2 is arranged on the first side 3 of the inner pot 1 in the steam-bake cavity. The heating plate 2 is used to place the container for the food to be heated. Specifically, according to the conventional placement of the steam oven, the heating plate 2 is arranged on the side of the inner pot 1 close to the bottom of the steam oven. Specifically, the heating plate 2 is fixed to the bottom of the steam oven by a metal frame or bracket and embedded in the inner pot 1. These brackets must not only bear the weight of the heating plate 2, but also be able to withstand high temperatures. They are usually made of stainless steel or other heat-resistant materials; an insulating layer can be arranged between the heating plate 2 and the bracket to prevent heat from being directly transferred to the outer shell of the steam oven to maintain external safety. In specific implementations, in order to prevent overheating and improve safety, overheating protection devices, such as temperature control switches or fuses, are usually provided around the heating plate 2; once the temperature is detected to exceed the preset safety threshold, these protection devices will automatically cut off the power supply to prevent equipment damage or fire risks.

[0032] The inner pot 1 in contact with the heating plate 2 is recessed in a direction away from the vessel, so that a heat conduction space is formed between the heating plate 2 and the vessel. Specifically, the heat conduction space is used to fill a heat conduction medium, and heat is exchanged between the heating plate and the vessel through the heat conduction medium. Since the volume of the heat conduction space is much smaller than the volume of the steaming and baking cavity, the time and energy consumption required to heat the heat conduction medium in the heat conduction space are much smaller than the time and energy consumption required to heat the steaming and baking cavity.

[0033] Specifically, the volume of the heat conduction space is directly related to the degree of depression of the inner tank 1 and the area of ​​the heating plate; the volume of the heat conduction space should not be too large or too small. Specifically, the heat conduction space, as the medium for heat transfer from the heat source to the cold end, is directly related to the heat transfer rate and uniformity. Too large or too small a volume will have an adverse effect on the heat conduction efficiency, thereby affecting the energy consumption of the entire system. If the volume of the heat conduction space is set too large, the heat will experience a longer distance and time during the transfer process, increasing the possibility of heat loss; in addition, too large a space may reduce the uniformity of heat transfer, because the heat takes longer to fill the entire space, resulting in too high a temperature near the heat source, and too low a temperature in the area far from the heat source, affecting the efficiency and uniformity of heat conduction. On the contrary, if the volume of the heat conduction space is too small, although the heat loss can be reduced, due to limited space, the accumulation of heat may cause local overheating, which also destroys the uniformity of heat transfer; in addition, too small a space may not be able to accommodate enough heat conduction medium, limiting the heat storage and transfer capacity, affecting the overall thermal energy conversion efficiency of the system. In order to achieve the best heat conduction efficiency, the volume of the heat conduction space needs to be finely controlled within a certain range, and factors such as the nature of the heat source, the characteristics of the heat conduction medium, the working conditions of the system, and the expected heat conduction effect need to be comprehensively considered. Specifically, high-power, rapidly changing heat sources require a larger heat conduction space to buffer the heat, while stable, low-power heat sources can use a smaller space; media with high thermal conductivity can achieve efficient heat transfer in a smaller space, while media with low thermal conductivity require a larger space to compensate; in high-pressure, high-temperature or continuously operating systems, a larger heat conduction space helps stabilize system performance, while in low-pressure, low-temperature or intermittently operating systems, a smaller space may be more appropriate. In specific implementation, through experiments and simulation analysis, the volume of the heat conduction space corresponding to the minimum energy consumption while meeting the requirements of heat conduction efficiency and uniformity can be found.

[0034] The water replenishing device is arranged in the steaming and baking cavity and is used to inject water into the heat conduction space. Specifically, the water replenishing device in the steaming and baking oven is a key component to ensure that the heat conduction space can operate continuously and stably. In the specific implementation, the water replenishing device injects water into the steaming and baking cavity. Under the action of gravity, the water flows into the heat conduction space to form a heat conduction medium between the heating plate 2 and the vessel. Specifically, the water replenishing device includes a water tank and a water pump. Among them, the water tank is used to store the water required when the steaming and baking oven is in operation. Generally, the design of the water tank is divided into two types: a built-in water tank, which is located inside the steaming and baking oven and needs to be drawn out from the inside of the steaming and baking oven for water addition; an external water tank, which is independent of the main body of the steaming and baking oven, can be directly filled with water from the outside, and is connected to the inside of the steaming and baking oven through a pipe. Among them, the function of the water pump is to extract water from the water tank and send it to the steam generator. The water pump is usually a small electric pump, which requires electric drive and is connected to the control circuit of the steaming and baking oven. Specifically, the water tank and the water pump are connected by a hose, one end of the hose is connected to the water outlet of the water tank, and the other end is connected to the water inlet of the water pump. The water outlet of the water pump is connected to the water nozzle inside the steam generator or the steam oven through another hose. The water pump is controlled by the control device of the steam oven. When the steam oven is set to a cooking mode requiring steam, the control device starts the water pump. A sensor can also be set to detect the water level of the water tank. When the water level is low, the control device issues a warning or stops the water pump to prevent dry burning.

[0035] Specifically, in the embodiment of the present application, since the focus of heat transfer is concentrated in the heat conduction space, the steam oven does not need to preheat the entire cavity, but only needs to heat the heat conduction space; the water in the heat conduction space serves as a medium for heat transfer. When the steam oven is started, the heating plate is quickly heated, and the water replenishing device injects water into the heat conduction space. The heating plate transfers energy to the water in the heat conduction space. The water quickly absorbs heat and becomes an efficient heat energy carrier, which can evenly and quickly transport heat to the food in the container in a short time, ensuring the comprehensiveness and uniformity of food heating. Especially when dealing with the scenario of reheating a small amount of food, the heat is accurately guided to the location of the food, avoiding unnecessary heating of the open space, significantly improving the thermal efficiency, greatly shortening the user's waiting time, and greatly reducing energy consumption, with the dual advantages of energy saving and convenience.

[0036] In a possible implementation, the steam oven further includes:

[0037] The temperature detection device is arranged in the steaming and baking cavity, and the output signal of the temperature detection device indicates the temperature in the steaming and baking cavity. Specifically, the temperature detection device is used to convert the captured temperature information in the steaming and baking cavity into a readable output signal, and send the output signal to the control device of the steaming and baking oven. In a specific implementation, the selectable types of the temperature detection device include but are not limited to thermocouples, thermistors, and infrared temperature sensors.

[0038] The control device is used to receive the output signal of the temperature detection device, and control the heating plate 2 to heat based on the output signal so that the temperature in the steaming and baking cavity is lower than the boiling point of water under the current atmospheric pressure. Specifically, the power control of the heating plate 2 is managed by the control device of the steaming oven. The control device controls the heating intensity of the heating plate 2 by adjusting the current to achieve the temperature requirements in different cooking modes. Specifically, the temperature in the steaming and baking cavity detected by the temperature detection device is equated with the water temperature in the heat conduction space. When the temperature reaches the temperature when water boils, the water in the heat conduction space will boil violently and then splash into the food. To avoid this phenomenon, the control device controls the temperature in the steaming and baking cavity to be lower than the boiling point of water under the current atmospheric pressure. In a specific implementation, the water temperature in the heat conduction space can be estimated by the temperature in the steaming and baking cavity detected by the temperature detection device, and a temperature detection device can be set in the heat conduction space to directly detect the water temperature in the heat conduction space, and so on.

[0039] In a specific implementation, the temperature of the steaming and baking cavity is monitored in real time by a temperature detection device, and a PID algorithm (Proportional Integral Derivative) can be used to control the temperature below the boiling point of water under atmospheric pressure. For example, if the altitude is 0 meters and the boiling point of water is 100°C, the temperature is controlled below 98°C; if the altitude is 2000 meters and the boiling point of water is 93°C, the temperature of the heating plate is controlled below 91°C.

[0040] In specific implementation, the scheme for collecting the boiling point of water under the current atmospheric pressure is as follows: when the user is using other steaming functions, if the target temperature is set to 100°C, after the cavity is heated, the temperature detection device collects the cavity temperature in real time. When it is at the highest value, it is the boiling point of water under the current atmospheric pressure. If the atmospheric pressure data or altitude data cannot be obtained, the current altitude is defined as 4,000 meters on the plateau, and the boiling point temperature is about 88°C, to prevent the water in the heat conduction cavity from boiling due to excessively high temperature when the actual altitude does not match.

[0041] Specifically, in the embodiment of the present application, the temperature detection device detects the temperature of the steaming and baking cavity in real time and sends it to the control device. The control device controls the heating of the heating plate 2 according to the temperature data collected by the temperature detection device, and controls the temperature to be lower than the boiling point of water under the current atmospheric pressure to prevent the water in the heat conduction space from boiling violently and then splashing into the food, affecting the taste of the food.

[0042] In one possible embodiment, a protrusion 4 is provided on the second side of the heating plate 2; the second side is the side of the heating plate 2 away from the first side 3. Specifically, when the steam oven is working, the second side of the heating plate 2 is close to the vessel for holding the food to be heated, and a heat conduction space is formed between the second side and the vessel. The presence of the protrusion breaks the flatness of the surface of the heating plate and forms a non-contact heating interface. Specifically, the provision of the protrusion 4 ensures that the vessel will not completely fit on the surface of the heating plate 2. This non-contact heating method allows the clean water injected after starting the work to form a heat conduction medium between the heating plate 2 and the vessel. If the heating plate 2 is directly fitted with the vessel, the injected clean water cannot fully cover the surface of the heating plate, which will lead to uneven heat distribution and uneven heat transfer, affecting the cooking effect. More importantly, the presence of the protrusion 4 effectively solves the problem of steam discharge; if the heating plate 2 is directly fitted to the container, the water therebetween is difficult to discharge in the form of steam, and accumulates in the closed space, forming a high-pressure state, bringing potential safety hazards; the tiny gap formed by the protrusion 4 provides a smooth discharge channel for the steam, avoiding the pressure problem caused by steam accumulation.

[0043] Specifically, in the embodiment of the present application, based on the comprehensive consideration of improving heat transfer efficiency, ensuring smooth steam discharge and enhancing equipment safety, the protrusion 4 is provided on the heating plate 2, which not only solves the problem of uneven heat transfer and steam discharge, but also improves cooking efficiency and safety. In addition, the protrusion structure also helps to extend the service life of the heating plate and reduce damage caused by local overheating.

[0044] In one possible embodiment, a plurality of protrusions 4 are evenly distributed on the second side. Specifically, a plurality of protrusions 4 are provided on the heating plate 2, and the vessel is placed on the plurality of protrusions 4. The plurality of protrusions 4 support an air layer between the heating plate 2 and the vessel, so that a certain distance is maintained between the bottom of the container and the heating plate, thereby being able to solve the steam discharge problem between the heating plate 2 and the vessel and the problem of uneven heat distribution. In addition, the plurality of protrusions 4 are evenly distributed, which solves the stability problem of the placement of the vessel. In the absence of protrusions, the contact area between the vessel and the heating plate 2 is large. Although it seems stable, during the heating process, due to the physical effect of thermal expansion and contraction, the bottom of the vessel may produce a slight relative displacement with the heating plate 2, especially in the early stage of heating. This displacement may cause the vessel to shake or even tilt, affecting the cooking effect and even causing safety hazards. By providing a plurality of evenly distributed protrusions 4 on the heating plate 2, the vessel only contacts these protrusions, forming a stable support point array. In this way, even during the heating process, the vessel can maintain good stability.

[0045] Specifically, in the embodiment of the present application, by providing a plurality of evenly distributed protrusions 4 on the heating plate 2, it not only helps to achieve a more uniform heating effect and optimize the steam discharge process, but also enhances the stability of the vessel placement.

[0046] In a possible embodiment, the first side 3 is provided with a guide groove 5, and the guide groove 5 is connected with the heat conduction space. Specifically, the guide groove 5 is used to accurately guide the flow direction of the water injected by the water replenishing device. When the water replenishing device starts to inject water into the steaming and baking cavity, under the action of gravity, the water flows through the guide groove 5 and flows into the heat conduction space, thereby achieving accurate docking of the water and the heat source.

[0047] Specifically, in the embodiment of the present application, water is introduced into the heat conduction space through the guide groove 5 to form a heat conduction medium between the heating plate 2 and the vessel, which can evenly and quickly transport heat to the food in the vessel in a short time, ensuring the comprehensiveness and uniformity of food heating and improving thermal efficiency.

[0048] In a possible implementation, a plurality of guide grooves 5 are distributed at intervals along the periphery of the heating plate 2. In a specific implementation, the intervals between any two of the plurality of guide grooves 5 are equal.

[0049] Specifically, in the embodiment of the present application, the guide grooves 5 are spaced apart along the periphery of the heating plate 2 so that water can flow evenly into the heat conduction space and be evenly distributed in the heat conduction space, thereby preventing uneven heating due to uneven distribution of water in the heat conduction space.

[0050] In one possible implementation, the control device is used to receive the target heating temperature set by the user; when the target heating temperature is lower than the preset temperature threshold, the control device is also used to control the heating plate 2 to end heating when the output signal indicates that the temperature in the steaming and baking cavity reaches the target heating temperature; the preset temperature threshold is lower than the boiling point of water under the current atmospheric pressure. Specifically, the steaming and baking oven is provided with a control panel, and the user sets the target heating temperature through the control panel. Specifically, the difference between the preset temperature threshold and the boiling point of water under the atmospheric pressure cannot be too small to prevent the water temperature in the heat conduction space from splashing and entering the vessel when it approaches the boiling point, and the difference between the preset temperature threshold and the boiling point of water under the atmospheric pressure cannot be too large to prevent the temperature from being too low and failing to meet the user's heating needs. In a specific implementation, the difference between the preset temperature threshold and the boiling point of water under the atmospheric pressure can be set to 2°C. Specifically, when the target heating temperature is lower than the preset temperature threshold, the heating process will not have a situation where the temperature may reach the boiling point of water under the current atmospheric pressure. Therefore, the control device controls the heating plate 2 to end heating when the temperature reaches the target heating temperature, and reminds the user that the heating is over.

[0051] Specifically, in the embodiment of the present application, when the target heating temperature is lower than the preset temperature threshold, there is no need to consider the boiling point of water under the current atmospheric pressure. The control device controls the heating plate 2 to end heating when the temperature reaches the target heating temperature, thereby completing the user's food heating needs.

[0052] In a possible implementation, when the target heating temperature is higher than a preset temperature threshold, the control device is further used to control the heating plate 2 to end heating when the output signal indicates that the temperature in the steaming and baking cavity has reached the preset temperature threshold. Specifically, when the target heating temperature is higher than the preset temperature threshold, the temperature during the heating process may reach the boiling point of water under the current atmospheric pressure, thereby causing the water in the heat transfer space to boil and splash into the food. Therefore, when the temperature reaches the preset temperature threshold lower than the boiling point of water under the current atmospheric pressure, the control device controls the heating plate 2 to end heating and reminds the user that the heating has ended.

[0053] Specifically, in the embodiment of the present application, when the target heating temperature is higher than the preset temperature threshold, the control device controls the heating plate 2 to stop heating when the temperature reaches the preset temperature threshold lower than the boiling point of water under the current atmospheric pressure, so as to prevent the water in the heat conduction space from boiling and splashing into the food, thereby affecting the taste of the food.

[0054] In a possible implementation, before controlling the heating disk 2 to end heating, the control device is further used to control the heating disk 2 to heat based on a preset time. Specifically, when the target heating temperature is higher than a preset temperature threshold, when the temperature reaches the preset temperature threshold, the control device controls the temperature of the heating disk 2 not to rise any more, and continues to maintain the heating state for a preset time, and then controls the heating disk 2 to end heating.

[0055] Specifically, in the embodiment of the present application, in order to prevent the water in the heat conduction space from boiling and splashing into the food, when the target heating temperature is higher than the preset temperature threshold, the control device controls the temperature of the heating plate 2 to no longer increase when the temperature reaches below the preset temperature threshold, and performs temperature compensation by appropriately extending the heating time to meet the user's heating needs.

[0056] In one possible implementation, the control device is used to receive a target heating temperature set by a user within a preset temperature range, and the upper limit of the preset temperature range is lower than the boiling point of water under the current atmospheric pressure; the control device is also used to control the heating plate 2 to end heating when the output signal indicates that the temperature in the steaming and baking cavity has reached the target heating temperature. Specifically, the difference between the upper limit of the preset temperature range and the boiling point of water under atmospheric pressure cannot be too small to prevent splashing and entering the vessel when the water temperature in the heat conduction space approaches the boiling point. The difference between the upper limit of the preset temperature range and the boiling point of water under atmospheric pressure cannot be too large to prevent the temperature from being too low and failing to meet the user's heating needs. In a specific implementation, the difference between the upper limit of the preset temperature range and the boiling point of water under atmospheric pressure can be set to 2°C.

[0057] Specifically, in the embodiment of the present application, a preset temperature range is set, and the upper limit of the preset temperature range is lower than the boiling point of water under the current atmospheric pressure. The user can only set the target heating temperature within the preset temperature range, so that the target heating temperature will not be greater than or equal to the boiling point of water under the current atmospheric pressure, thereby avoiding the situation where water in the heat conduction space boils and splashes into the food, thereby affecting the taste of the food.

[0058] In summary, the steam oven of the present application includes an inner tank, a heating plate and a water replenishing device, wherein the inner tank encloses a steam oven cavity; the heating plate is arranged on the first side of the inner tank in the steam oven cavity, and is used to place a vessel for holding food to be heated; the inner tank in contact with the heating plate is recessed in a direction away from the vessel, so that a heat conduction space is formed between the heating plate and the vessel; the water replenishing device is arranged in the steam oven cavity, and is used to inject water into the heat conduction space. Since the focus of heat transfer is concentrated in the heat conduction space, the steam oven does not need to preheat the entire cavity, and only needs to heat the heat conduction space. The water in the heat conduction space serves as a medium for heat transfer. When the steam oven is started, the heating plate is quickly heated, and the water replenishing device injects water into the heat conduction space. The heating plate transfers energy to the water in the heat conduction space. The water quickly absorbs heat and becomes an efficient heat energy carrier, which can evenly and quickly transport heat to the food in the container in a short time, ensuring the comprehensiveness and uniformity of food heating. Especially when reheating a small amount of food, the heat is accurately guided to the location of the food, avoiding unnecessary heating of the empty space, significantly improving thermal efficiency, greatly shortening the user's waiting time, and greatly reducing energy consumption, with the dual advantages of energy saving and convenience.

[0059] In this application, unless otherwise clearly specified and limited, the terms "connected", "connection" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be a connection between two elements or an interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0060] It should be noted that the order of the above embodiments of the present application is only for description and does not represent the advantages and disadvantages of the embodiments. The above description describes specific embodiments, and other embodiments are also within the scope of the attached claims. In some cases, the actions or steps recorded in the claims can be performed in the order of different embodiments and can achieve the expected results. In addition, the processes depicted in the drawings do not necessarily require a specific order or connection order to achieve the desired results. In some embodiments, multi-task parallel processing is also possible or may be advantageous.

[0061] The various embodiments in this specification are described in a progressive manner, and the same or similar parts between the various embodiments can be referenced to each other, and each embodiment focuses on the differences from other embodiments.

[0062] The above are only preferred embodiments of the present application and are not intended to limit the present application. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present application should be included in the protection scope of the present application.

Claims

1. A steam oven, characterized in that: include: An inner pot (1) encloses a steaming and baking cavity; A heating plate (2) is arranged on a first side (3) of the inner pot (1) in the steaming and baking cavity, and the heating plate (2) is used to place a vessel for holding food to be heated; the inner pot (1) in contact with the heating plate (2) is recessed in a direction away from the vessel, so that a heat conduction space is formed between the heating plate (2) and the vessel; A water replenishing device is arranged in the steaming and baking cavity and is used for injecting water into the heat conduction space.

2. The steam oven according to claim 1, characterized in that: Also includes: a temperature detection device, disposed in the steaming and baking cavity, wherein an output signal of the temperature detection device indicates the temperature in the steaming and baking cavity; The control device is used to receive the output signal of the temperature detection device and control the heating plate (2) to heat based on the output signal so that the temperature in the steaming and baking cavity is lower than the boiling point of water under the current atmospheric pressure.

3. The steam oven according to claim 1, characterized in that: A protrusion (4) is provided on the second side of the heating plate (2); the second side is the side of the heating plate (2) away from the first side (3).

4. The steam oven according to claim 3, characterized in that: The plurality of protrusions (4) are evenly distributed on the second side.

5. The steam oven according to claim 1, characterized in that: The first side (3) is provided with a guide groove (5), and the guide groove (5) is connected with the heat conduction space.

6. The steam oven according to claim 5, characterized in that: The plurality of guide grooves (5) are distributed at intervals along the periphery of the heating plate (2).

7. The steam oven according to claim 2, characterized in that: The control device is used to receive a target heating temperature set by a user; when the target heating temperature is lower than a preset temperature threshold, the control device is also used to control the heating plate (2) to end heating when the output signal indicates that the temperature in the steaming and baking cavity reaches the target heating temperature; the preset temperature threshold is lower than the boiling point of water under the current atmospheric pressure.

8. The steam oven according to claim 7, characterized in that: When the target heating temperature is higher than the preset temperature threshold, the control device is further used to control the heating plate (2) to end heating when the output signal indicates that the temperature in the steaming and baking cavity has reached the preset temperature threshold.

9. The steam oven according to claim 8, characterized in that: Before controlling the heating disc (2) to end heating, the control device is further used to control the heating disc (2) to heat based on a preset time duration.

10. The steam oven according to claim 2, characterized in that: The control device is used to receive a target heating temperature set by a user within a preset temperature range, and the upper limit of the preset temperature range is lower than the boiling point of water under the current atmospheric pressure; the control device is also used to control the heating plate (2) to end heating when the output signal indicates that the temperature in the steaming and baking cavity reaches the target heating temperature.

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