A steam oven

Abstract

The application provides a steaming oven, and particularly relates to the technical field of kitchen utensils, which comprises: an inner container, which encloses a steaming oven cavity; a heating disc, which is arranged on a first side of the inner container in the steaming oven cavity and is used for placing a vessel containing food to be heated; the inner container in contact with the heating disc is recessed away from the vessel, so that a heat conduction space is formed between the heating disc and the vessel; and a water supplementing device, which is arranged in the steaming oven cavity and is 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, and only needs to heat the heat conduction space, the water in the heat conduction space serves as a medium for heat transfer, can rapidly absorb the heat of the heating disc, and uniformly and rapidly deliver the heat to the food in the vessel in a short time, so that the comprehensiveness and uniformity of food heating are ensured, the heat efficiency is improved, and the energy consumption is reduced, especially in the scene of reheating a small amount of food.

Description

Technical Field

[0001] This application relates to the field of kitchen equipment technology, and in particular to a steam oven. Background Technology

[0002] In today's fast-paced life, steam ovens have become an indispensable partner in many family kitchens, especially when reheating leftovers or preparing quick meals, their convenience and versatility are widely recognized.

[0003] Traditional steam ovens typically employ a strategy of uniform heating. Specifically, the steam oven needs to activate its steam heating function to rapidly raise the cavity temperature to a high level, creating a uniform and high-temperature cooking environment for reheating food. However, this method inevitably leads to higher energy consumption. To maintain the high-temperature environment inside the cavity, the steam oven needs to continuously output a large amount of heat, which undoubtedly increases electricity usage.

[0004] In particular, when users only need to reheat a small amount of food, the aforementioned method of heating the entire cavity is clearly neither economical nor efficient. At this point, the reheating process of a traditional steam oven reveals two main problems: First, it is slow. When reheating a small amount of food, if the entire cavity temperature is raised, there is a significant lag in heat transfer from the cavity to the food. Users must wait for the entire cavity to reach the predetermined temperature before reheating the food, which undoubtedly prolongs the waiting time and reduces reheating efficiency. Second, it wastes energy. Consuming enough energy to heat the entire cavity just to reheat a small amount of food is clearly unreasonable. In this situation, a large amount of energy is used to heat an empty space rather than directly benefiting the food itself, resulting in significant energy waste. Summary of the Invention

[0005] To address at least one drawback of the prior art, this application provides a steam oven, comprising:

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

[0007] A heating plate is disposed on the first side of the inner liner within the steam oven cavity. The heating plate is used to place a container holding food to be heated. The inner liner in contact with the heating plate is recessed away from the container, so that a heat conduction space is formed between the heating plate and the container.

[0008] A water replenishment device is installed in the steaming and baking cavity to inject water into the heat conduction space.

[0009] Optionally, the steam oven also includes:

[0010] A temperature detection device is installed in the steam oven cavity, and the output signal of the temperature detection device indicates the temperature inside the steam oven cavity.

[0011] A control device is used to receive the output signal of the temperature detection device and control the heating plate to heat the oven based on the output signal, so that the temperature inside the steam oven 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 the side of the heating plate away from the first side.

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

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

[0015] Optionally, multiple flow channels 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 the user; if the target heating temperature is lower than a preset temperature threshold, the control device is also used to control the heating plate to stop heating when the output signal indicates that the temperature inside the steam oven cavity has reached the target heating temperature; the preset temperature threshold is lower than the boiling point of water under the current atmospheric pressure.

[0017] Optionally, if the target heating temperature is higher than the preset temperature threshold, the control device is further configured to control the heating plate to stop heating when the output signal indicates that the temperature inside the steam oven cavity has reached the preset temperature threshold.

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

[0019] Optionally, the control device is used to receive a target heating temperature set by the user within a preset temperature range, wherein 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 stop heating when the output signal indicates that the temperature inside the steam oven cavity has reached the target heating temperature.

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

[0021] This application provides a steam oven, including an inner cavity, a heating plate, and a water supply device. The inner cavity encloses a steam oven cavity. The heating plate is disposed on the first side of the inner cavity within the steam oven cavity and is used to place a container holding food to be heated. The inner cavity in contact with the heating plate is recessed away from the container, so that a heat conduction space is formed between the heating plate and the container. The water supply device is disposed in the steam oven cavity and is used to inject water into the heat conduction space. Because the focus of heat transfer is concentrated within the heat conduction space, the steam oven does not need to preheat the entire cavity; it only needs to heat the heat conduction space. Water in the heat conduction space serves as a medium for heat transfer. When the steam oven is started, the heating plate heats up rapidly, and the water replenishment device injects water into the heat conduction space. The heating plate transfers energy to the water in the heat conduction space, and this water quickly absorbs heat, becoming a highly efficient heat energy carrier. It can evenly and quickly transfer heat to the food in the container in a short time, ensuring the comprehensiveness and uniformity of food heating. Especially when dealing with the reheating of small amounts of food, the heat is precisely guided to the location of the food, avoiding unnecessary heating of empty spaces, significantly improving thermal efficiency, greatly shortening the user's waiting time, and greatly reducing energy consumption, thus possessing the dual advantages of energy saving and convenience.

[0022] Other features and advantages of this application will be described in detail in the following detailed description section. Attached Figure Description

[0023] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. The same reference numerals usually represent the same components. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0024] Figure 1 This is a schematic diagram of the structure of a steam oven provided in an embodiment of this application.

[0025] The following is supplementary explanation of the attached figures:

[0026] 1. Inner liner; 2. Heating plate; 3. First side; 4. Protrusion; 5. Guide channel. Detailed Implementation

[0027] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this application, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this application without creative effort are within the scope of protection of this application.

[0028] The term "an embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of this application. In the description of this application, it should be understood that the terms "upper," "lower," "top," "bottom," etc., indicating orientation or positional relationships based on the orientation or positional relationships shown in the accompanying drawings, are only for the convenience of describing this application 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, and therefore should not be construed as a limitation of this application. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. 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 such data can be interchanged where appropriate so that the embodiments of this application described herein can be implemented in orders other than those illustrated or described herein.

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

[0030] The inner cavity 1 encloses and forms a steaming and baking cavity. Specifically, the inner cavity 1 has an opening on one side for inserting or removing food from the steaming and baking cavity. In practice, following the conventional placement of a steam oven, this opening is located on the side of the inner cavity 1 facing the user.

[0031] The heating plate 2 is located on the first side 3 of the inner liner 1 within the steam oven cavity. The heating plate 2 is used to hold the container for the food to be heated. Specifically, following the conventional placement of a steam oven, the heating plate 2 is positioned on the side of the inner liner 1 closest to the bottom of the 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 liner 1. These brackets must not only bear the weight of the heating plate 2 but also withstand high temperatures, and are typically made of stainless steel or other heat-resistant materials. An insulation layer can be installed between the heating plate 2 and the bracket to prevent heat from being directly transferred to the outer shell of the steam oven, maintaining external safety. In practice, to prevent overheating and improve safety, overheat protection devices, such as temperature control switches or fuses, are usually installed around the heating plate 2. Once the temperature exceeds a preset safety threshold, these protective devices will automatically cut off the power supply to prevent equipment damage or fire risk.

[0032] The inner cavity 1, which is in contact with the heating plate 2, is recessed away from the container, so that a heat conduction space is formed between the heating plate 2 and the container. Specifically, the heat conduction space is filled with a heat conduction medium, and heat is exchanged between the heating plate and the container through the heat conduction medium. Since the volume of the heat conduction space is much smaller than the volume of the steam oven cavity, the time and energy required to heat the heat conduction medium in the heat conduction space are much less than the time and energy required to heat the steam oven cavity.

[0033] Specifically, the volume of the heat conduction space is directly related to the degree of indentation of the inner liner 1 and the area of ​​the heating plate. The volume of the heat conduction space should not be too large or too small. Specifically, as the medium for heat transfer from the heat source to the cold end, the size of the heat conduction space directly affects the heat transfer rate and uniformity. A volume that is too large or too small will adversely affect the heat conduction efficiency, thus affecting the energy consumption of the entire system. If the volume of the heat conduction space is set too large, heat will travel a longer distance and time during transfer, increasing the possibility of heat loss. In addition, an excessively large space may reduce the uniformity of heat transfer because heat needs more time to fill the entire space, resulting in excessively high temperatures near the heat source and excessively low temperatures in areas far from the heat source, affecting the efficiency and uniformity of heat conduction. Conversely, if the volume of the heat conduction space is too small, although heat loss can be reduced, the limited space may lead to localized overheating due to heat accumulation, also disrupting the uniformity of heat transfer. Furthermore, an excessively small space may not be able to accommodate enough heat conduction medium, limiting the heat storage and transfer capacity and affecting the overall thermal energy conversion efficiency of the system. To achieve optimal heat transfer efficiency, the volume of the heat transfer space needs to be finely controlled within a certain range, taking into account factors such as the nature of the heat source, the characteristics of the heat transfer medium, the system's operating conditions, and the expected heat transfer effect. Specifically, high-power, rapidly changing heat sources require a larger heat transfer space to buffer heat, while stable, low-power heat sources can utilize a smaller space. Mediums 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 transfer space helps stabilize system performance, while in low-pressure, low-temperature, or intermittently operating systems, a smaller space may be more suitable. In practice, experiments and simulations can be used to find the heat transfer space volume corresponding to the minimum energy consumption while meeting the requirements for heat transfer efficiency and uniformity.

[0034] A water replenishment device, located within the steam oven cavity, is used to inject water into the heat conduction space. Specifically, the water replenishment device in the steam oven is a key component ensuring the continuous and stable operation of the heat conduction space. In practice, the water replenishment device injects water into the steam oven cavity. Under the influence of gravity, the water flows into the heat conduction space, forming a heat conduction medium between the heating plate 2 and the container. Specifically, the water replenishment device includes a water tank and a water pump. The water tank stores the water required for the steam oven to operate. Typically, water tanks are designed in two types: built-in water tanks, located inside the steam oven and requiring extraction for refilling; and external water tanks, independent of the main steam oven body, allowing direct external water intake and connected to the oven interior via pipes. The water pump draws water from the tank and delivers it to the steam generator. The water pump is usually a small electric pump, requiring electricity and connected to the steam oven's control circuitry. Specifically, the water tank and water pump are connected via a flexible hose. One end of the hose connects to the water outlet of the water tank, and the other end connects to the water inlet of the water pump. The water outlet of the water pump is then connected to the steam generator or a spray nozzle inside the steam oven via another flexible hose. The water pump is controlled by the steam oven's control unit. When the steam oven is set to a cooking mode that requires steam, the control unit activates the water pump. A sensor can also be installed to detect the water level in the tank. When the water level is low, the control unit issues a warning or stops the water pump to prevent dry burning.

[0035] Specifically, in this embodiment, since the focus of heat transfer is concentrated within the heat conduction space, the steam oven does not need to preheat the entire cavity; it only needs to heat the heat conduction space. Water in the heat conduction space acts as the medium for heat transfer. When the steam oven is started, the heating plate heats up rapidly, and the water replenishment device injects water into the heat conduction space. The heating plate transfers energy to the water within the heat conduction space, which rapidly absorbs heat, becoming a highly efficient heat carrier. This allows heat to be evenly and quickly transferred to the food in the container within a short time, ensuring comprehensive and uniform heating. Especially when reheating small amounts of food, heat is precisely guided to the location of the food, avoiding unnecessary heating of empty spaces, significantly improving thermal efficiency, greatly shortening user waiting time, and significantly reducing energy consumption, thus possessing the dual advantages of energy saving and convenience.

[0036] In one possible implementation, the steam oven also includes:

[0037] A temperature detection device is installed in the steam oven cavity, and its output signal indicates the temperature inside the cavity. Specifically, the temperature detection device converts the captured temperature information inside the cavity into a readable output signal and sends it to the control device of the steam oven. In practice, the selectable types of temperature detection devices include, but are not limited to, thermocouples, thermistors, and infrared temperature sensors.

[0038] The control device receives the output signal from the temperature detection device and controls the heating plate 2 to heat the food based on the output signal, ensuring that the temperature inside the steam oven cavity is lower than the boiling point of water under atmospheric pressure. Specifically, the power control of the heating plate 2 is managed by the steam oven's control device, which adjusts the current to control the heating intensity of the heating plate 2, achieving the temperature requirements for different cooking modes. Specifically, the temperature inside the steam oven cavity detected by the temperature detection device is equated to the water temperature in the heat conduction space. When this temperature reaches the boiling point of water, the water in the heat conduction space will boil violently, splashing onto the food. To avoid this, the control device keeps the temperature inside the steam oven cavity below the boiling point of water under atmospheric pressure. In practice, the water temperature in the heat conduction space can be estimated from the temperature detected by the temperature detection device inside the steam oven cavity, or a separate temperature detection device can be installed in the heat conduction space to directly detect the water temperature there, and so on.

[0039] In practice, the temperature of the steam oven cavity is monitored in real time by a temperature detection device. A PID (Proportional Integral Derivative) algorithm can be used to control the temperature below the boiling point of water at atmospheric pressure. For example, if the altitude is 0 meters and the boiling point of water is 100°C, the temperature will be 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 will be controlled below 91°C.

[0040] In practice, the method for collecting the boiling point of water under the current atmospheric pressure is as follows: When the user uses other steaming functions and sets the target temperature to 100℃, the temperature detection device collects the temperature of the cavity in real time after the cavity is heated. When it reaches its highest value, it is the boiling point of water under the current atmospheric pressure. If atmospheric pressure data or altitude data cannot be obtained, the current altitude is defined as a plateau of 4000 meters, with a boiling point of approximately 88℃, 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 this embodiment, the temperature detection device detects the temperature of the steam oven cavity in real time and sends it to the control device. The control device controls the heating plate 2 to heat 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, so as to prevent the water in the heat conduction space from boiling violently and splashing into the food, thus affecting the taste of the food.

[0042] In one possible implementation, 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 container used to hold the food to be heated, and a heat conduction space is formed between the second side and the container. The presence of the protrusion breaks the flatness of the heating plate surface, forming a non-contact heating interface. Specifically, the protrusion 4 ensures that the container does not completely adhere to the surface of the heating plate 2. This non-contact heating method allows the water injected after starting the oven to form a heat conduction medium between the heating plate 2 and the container. If the heating plate 2 and the container are in direct contact, the injected 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 protrusion 4 effectively solves the steam emission problem; if the heating plate 2 is in direct contact with the vessel, the water between them is difficult to be discharged in the form of steam, and will accumulate in the enclosed space, forming a high-pressure state, which brings potential safety hazards; the tiny gap formed by protrusion 4 provides a smooth emission channel for steam, avoiding the pressure problem caused by steam accumulation.

[0043] Specifically, in this embodiment, based on a comprehensive consideration of improving heat transfer efficiency, ensuring smooth steam discharge, and enhancing equipment safety, a protrusion 4 is provided on the heating plate 2. This not only solves the problems of uneven heat transfer and steam discharge but also improves cooking efficiency and safety. Furthermore, the protruding structure helps extend the service life of the heating plate and reduces damage caused by localized overheating.

[0044] In one possible implementation, multiple protrusions 4 are evenly distributed on the second side. Specifically, the heating plate 2 has multiple protrusions 4, and the vessel is placed on these protrusions 4. These protrusions 4 create an air layer between the heating plate 2 and the vessel, maintaining a certain distance between the bottom of the vessel and the heating plate. This solves the problems of steam emission and uneven heat distribution between the heating plate 2 and the vessel. Furthermore, the even distribution of the protrusions 4 solves the stability problem of the vessel. Without the protrusions, the contact area between the vessel and the heating plate 2 is large. Although it seems stable, during heating, due to the physical effect of thermal expansion and contraction, the bottom of the vessel may experience slight relative displacement with the heating plate 2. Especially in the early stages of heating, this displacement may cause the vessel to wobble or even tilt, affecting the cooking effect and even posing a safety hazard. By setting multiple evenly distributed protrusions 4 on the heating plate 2, the vessel only contacts these protrusions, forming a stable array of support points. In this way, the vessel maintains good stability even during heating.

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

[0046] In one possible implementation, the first side 3 is provided with a guide channel 5, which communicates with the heat conduction space. Specifically, the guide channel 5 is used to precisely guide the flow of water injected by the water replenishment device. When the water replenishment device starts to inject water into the steam oven cavity, under the action of gravity, the water flows through the guide channel 5 into the heat conduction space, achieving precise connection between water and heat source.

[0047] Specifically, in this embodiment, water is introduced into the heat conduction space through the guide channel 5 to form a heat conduction medium between the heating plate 2 and the container, which can uniformly and quickly transfer heat to the food in the container in a short time, ensuring the comprehensiveness and uniformity of food heating and improving thermal efficiency.

[0048] In one possible implementation, multiple guide channels 5 are distributed at intervals along the periphery of the heating plate 2. In a specific implementation, the intervals between each pair of guide channels 5 are equal.

[0049] Specifically, in this embodiment, the guide grooves 5 are distributed at intervals along the periphery of the heating plate 2, so that the water can flow into the heat conduction space evenly and be evenly distributed in the heat conduction space, so as to prevent uneven heating caused by uneven distribution of water in the heat conduction space.

[0050] In one possible implementation, the control device receives the target heating temperature set by the user. If the target heating temperature is lower than a preset temperature threshold, the control device also controls the heating plate 2 to stop heating when the output signal indicates that the temperature inside the steam oven cavity has reached the target heating temperature. The preset temperature threshold is lower than the boiling point of water under atmospheric pressure. Specifically, the steam oven has a control panel, through which the user sets the target heating temperature. Specifically, the difference between the preset temperature threshold and the boiling point of water under atmospheric pressure cannot be too small to prevent splashing of water near its boiling point in the heat conduction space, which could then enter the container. Conversely, the difference cannot be too large to prevent the temperature from being too low 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 atmospheric pressure can be set to 2°C. Specifically, if the target heating temperature is lower than the preset temperature threshold, the heating process will not reach the boiling point of water under atmospheric pressure. Therefore, the control device controls the heating plate 2 to stop heating when the temperature reaches the target heating temperature and reminds the user that heating is complete.

[0051] Specifically, in this embodiment, when the target heating temperature is lower than the preset temperature threshold, the boiling point of water under the current atmospheric pressure does not need to be considered. The control device controls the heating plate 2 to stop heating when the temperature reaches the target heating temperature, thus fulfilling the user's food heating needs.

[0052] In one possible implementation, if the target heating temperature is higher than a preset temperature threshold, the control device is further configured to control the heating plate 2 to stop heating when the output signal indicates that the temperature inside the steam oven cavity has reached the preset temperature threshold. Specifically, if the target heating temperature is higher than the preset temperature threshold, the heating process may reach the boiling point of water under the current atmospheric pressure, causing the water in the heat conduction space to boil and splash into the food. Therefore, when the temperature reaches the preset temperature threshold below the boiling point of water under the current atmospheric pressure, the control device controls the heating plate 2 to stop heating and reminds the user that heating has ended.

[0053] Specifically, in this embodiment of the 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 which is 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 one possible implementation, before controlling the heating plate 2 to stop heating, the control device is also used to control the heating plate 2 to heat based on a preset duration. Specifically, if 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 plate 2 to stop rising and continues to maintain the heating state for the preset duration, and then controls the heating plate 2 to stop heating.

[0055] Specifically, in this embodiment of the application, in order to avoid the water in the heat conduction space 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 stop rising when the temperature reaches below the preset temperature threshold. Temperature compensation is performed by appropriately extending the heating time to meet the user's heating needs.

[0056] In one possible implementation, the control device receives a target heating temperature set by the user within a preset temperature range, the upper limit of which is lower than the boiling point of water under current atmospheric pressure. The control device also controls the heating plate 2 to stop heating when the output signal indicates that the temperature inside the steam oven 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 entry into the container when the water temperature in the heat conduction space approaches the boiling point. Conversely, the difference 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 this embodiment of the application, a preset temperature range is set. The upper limit of the preset temperature range is lower than the boiling point of water under the current atmospheric pressure. Users 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. This avoids the water in the heat conduction space from boiling and splashing into the food, thereby affecting the taste of the food.

[0058] In summary, the steam oven of this application includes an inner cavity, a heating plate, and a water supply device. The inner cavity encloses and forms a steaming and baking cavity. The heating plate is disposed on the first side of the inner cavity within the steaming and baking cavity and is used to place a container holding food to be heated. The inner cavity in contact with the heating plate is recessed away from the container, so that a heat conduction space is formed between the heating plate and the container. The water supply device is disposed within the steaming and baking cavity and is used to inject water into the heat conduction space. Since the focus of heat transfer is concentrated within the heat conduction space, the steam oven does not need to preheat the entire cavity; it only needs to heat the heat conduction space. Water in the heat conduction space serves as a medium for heat transfer. When the steam oven is started, the heating plate heats up rapidly, and the water replenishment device injects water into the heat conduction space. The heating plate transfers energy to the water in the heat conduction space, and this water quickly absorbs heat, becoming a highly efficient heat energy carrier. It can evenly and quickly transfer heat to the food in the container in a short time, ensuring the comprehensiveness and uniformity of food heating. Especially when dealing with the reheating of small amounts of food, the heat is precisely guided to the location of the food, avoiding unnecessary heating of empty spaces, significantly improving thermal efficiency, greatly shortening the user's waiting time, and greatly reducing energy consumption, thus possessing the dual advantages of energy saving and convenience.

[0059] In this application, unless otherwise expressly specified and limited, the terms "connected" and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the connection within two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0060] It should be noted that the order of the embodiments described above is merely for descriptive purposes and does not represent the superiority or inferiority of the embodiments. Furthermore, while this specification describes specific embodiments, other embodiments are also within the scope of the appended claims. In some cases, the actions or steps described in the claims can be performed in the order shown in different embodiments and still achieve the desired results. Additionally, the processes depicted in the drawings do not necessarily require a specific order or sequence of connections to achieve the desired results; in some implementations, parallel processing of multiple tasks is possible or may be advantageous.

[0061] The various embodiments in this specification are described in a progressive manner. The same or similar parts between the various embodiments can be referred to each other. The focus of each embodiment is to describe the differences from other embodiments.

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

Claims

1. A steam oven, characterized in that, include: The inner liner (1) is enclosed to form a steaming and baking cavity; A heating plate (2) is disposed on the first side (3) of the inner liner (1) in the steam oven cavity. The heating plate (2) is used to place a container for holding food to be heated. The inner liner (1) in contact with the heating plate (2) is recessed in the direction away from the container so that a heat conduction space is formed between the heating plate (2) and the container. A water replenishment device is installed in the steam oven cavity for injecting water into the heat conduction space; A temperature detection device is installed in the steam oven cavity, and the output signal of the temperature detection device indicates the temperature inside the steam oven cavity. A control device is used to receive the output signal of the temperature detection device and control the heating plate (2) to heat the oven based on the output signal so that the temperature inside the oven cavity is lower than the boiling point of water under the current atmospheric pressure.

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

3. The steam oven according to claim 2, characterized in that, The multiple protrusions (4) are evenly distributed on the second side.

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

5. The steam oven according to claim 4, characterized in that, Multiple flow channels (5) are distributed at intervals along the periphery of the heating plate (2).

6. The steam oven according to claim 1, characterized in that, 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 stop heating when the output signal indicates that the temperature in the steam oven cavity has reached the target heating temperature; the preset temperature threshold is lower than the boiling point of water under the current atmospheric pressure.

7. The steam oven according to claim 6, characterized in that, When the target heating temperature is higher than the preset temperature threshold, the control device is also used to control the heating plate (2) to stop heating when the output signal indicates that the temperature inside the steam oven cavity has reached the preset temperature threshold.

8. The steam oven according to claim 7, characterized in that, Before the heating plate (2) is controlled to stop heating, the control device is also used to control the heating plate (2) to heat based on a preset time.

9. The steam oven according to claim 1, characterized in that, The control device is used to receive the target heating temperature set by the user within a preset temperature range, the upper limit of which 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 stop heating when the output signal indicates that the temperature inside the steam oven cavity has reached the target heating temperature.

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