Oven

Abstract

The invention discloses an oven, comprising: a housing having a baking chamber; the heat source is arranged in the baking cavity and can output heat outwards in a radial shape; the gridiron is arranged on the shell in a manner of rotating around the heat source along a rotating shaft A; the baking tray is freely hung on the gridiron through a hanging assembly and is driven by the gridiron to revolve around the heat source; wherein in a vertical projection plane perpendicular to the rotating shaft A, the projection of the rotating shaft A and the projection of the heat source center are arranged at intervals up and down in the vertical direction; the oven has the characteristic that the consistency of color and maturity of baked food materials is high. The invention relates to the technical field of ovens.

Description

Technical Field

[0001] This invention relates to the field of oven technology, and more specifically to an oven. Background Technology

[0002] Currently, commercially available ovens generally use fixed heating elements (electric heating elements / quartz tubes) at the bottom or top, combined with natural convection or fan circulation.

[0003] When ingredients are placed still on a flat baking rack, areas closer to the heat source heat up quickly and are prone to burning; areas further away from the heat source or stacked areas heat up more slowly, resulting in "burnt on top and raw on the bottom" or "burnt on the outside and raw on the inside" phenomena. Although some products attempt to improve uniformity by rotating the rotisserie fork, the fork is coaxial with the heat source, and the distance between the fork and the heat source at different points around the circumference still fluctuates periodically, resulting in poor consistency in the color and doneness of the finished product. Summary of the Invention

[0004] To address the shortcomings and defects of existing technologies, an oven is provided that ensures high uniformity in color and doneness of baked goods.

[0005] An oven, comprising: The outer shell has a baking cavity; A heat source is located in the baking cavity and can radiate heat outwards. A baking rack includes a rotating component and a baking tray connected to the rotating component. The baking tray is disposed within a baking cavity and is rotated around a heat source by the rotating component. Furthermore, the baking pan and the heat source remain approximately equidistant during the circular motion trajectory.

[0006] With the above structure, the oven of the present invention has the following advantages compared with the prior art: Inside the baking cavity, the rack drives the baking tray to revolve around the heat source. The baking tray is kept suspended by the suspension component. Thus, during the entire movement, the food on the baking tray can be effectively irradiated with heat radiation from all 360 degrees. The baking process does not require manual turning, reducing the difficulty of operation. The projection of the rotation axis A and the projection of the center of the heat source are arranged vertically at intervals, so that the baking pan maintains an approximately equidistant distance from the heat source throughout its movement around the heat source. This ensures that the 360-degree circumference of the food on the baking pan receives uniform (isothermal) radiant heating. This ensures that the color and doneness of the baked food are highly consistent, eliminating the temperature difference defect of traditional rotating grills where "the near end is overheated and the far end is undercooked." Even beginners with no experience can replicate the even color and doneness of experienced chefs.

[0007] As an improvement of the present invention, the rotating member is configured to rotate along the rotation axis A. The baking tray is rotatably mounted on the rotating component. This ensures that as the rotating component drives the baking pan to revolve, the baking pan can rotate relative to the rotating component, maintaining a stable orientation so that the outer periphery of the food to be heated faces the heat source sequentially.

[0008] As an improvement of the present invention, the baking tray is freely suspended on the rotating component by a suspension assembly.

[0009] As an improvement of the present invention, a connecting member is provided on the rotating member; The suspension component is a hook installed on the baking tray. The hook has a groove that can be hooked onto the circumference of the connector. During the rotation of the baking tray by the rotating component, the baking tray can be freely suspended by the cooperation structure between the hook and the connector.

[0010] As an improvement of the present invention, the connecting member is a rod with a circular cross-section. The groove includes, from the first end to the last end, a horizontally extending entry section and an upwardly extending, meandering stop section. The stop section is provided with a contoured surface that is adapted to the circumference of the rod. A blocking section is formed between the stop section and the entry section to block the rod body, thereby restricting the rod body from entering or moving out along the extension path of the groove.

[0011] As an improvement of the present invention, in a vertical projection plane perpendicular to the rotation axis A, the stop segment is located directly above the geometric center of the baking pan.

[0012] As an improvement of the present invention, in a vertical projection plane perpendicular to the rotation axis A, the projection of the rotation axis A and the projection of the heat source center are arranged vertically at intervals.

[0013] As an improvement of the present invention, The oven is equipped with an air intake channel and an exhaust channel for discharging airflow from the baking cavity. The exhaust passage is equipped with a control valve assembly for regulating the discharge of gas; The air intake channel is provided with a first air inlet for allowing ambient air to enter, a second air inlet for allowing air inside the baking cavity to enter, and an air outlet for sending air into the baking cavity. The first and second air inlets are equipped with adjustment components to adjust the opening of each air inlet, so as to control the air from the external environment or the baking cavity to enter the air intake channel.

[0014] As an improvement of the present invention, the air intake channel is provided with a fan assembly for accelerating the airflow from the air outlet.

[0015] As an improvement of the present invention, the first air inlet and the second air inlet are arranged at an angle. The adjustment component is a damper, which is located inside the included angle and has one end hinged at the corner point. The damper can adjust its opening by rotating to change the distance between itself and the first or second air inlet, thereby changing the contact area with the first or second air inlet.

[0016] As an improvement of the present invention, the air intake channel is further provided with a smoking / seasoning box, which is driven by a motor to flip up to fit against the air outlet; Along the air outlet direction, the smoking / seasoning box is provided with a discharge hole that penetrates the internal receiving cavity. By flipping the smoking / seasoning box, the contact area between the discharge hole and the air outlet, or the shaking amplitude of the smoking / seasoning box, can be adjusted to change the discharge amount.

[0017] As an improvement of the present invention, a PTC heating component is further provided between the air outlet and the fan assembly. When the PTC heating component generates heat, the airflow delivered by the fan assembly allows the heat to be sent into the baking cavity through the air outlet.

[0018] As an improvement of the present invention, a plasma generator is also provided between the air outlet and the fan assembly.

[0019] As an improvement of the present invention, the outer shell is provided with a movable door, which is connected to a roller shutter mechanism. Under the guidance of the roller shutter mechanism, it can stop at any opening position to infinitely adjust the opening size of the baking cavity.

[0020] As an improvement of the present invention, the outer shell is provided with an oil collection box at the position below the corresponding grill, the oil collection box has a groove for collecting liquid droplets and is connected to the outer shell by being able to be pulled out laterally. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the structure of the present invention.

[0022] Figure 2 This is the front view of the present invention.

[0023] Figure 3 This is the invention Figure 2 Schematic diagram of the cross-sectional structure along the DD direction.

[0024] Figure 4 This is the invention Figure 3 Enlarged schematic diagram of the structure at point B.

[0025] Figure 5 This is the invention Figure 3 Enlarged schematic diagram of the structure at point C.

[0026] Figure 6 This is a schematic diagram of the heat source, grill rack, and baking tray of the present invention.

[0027] Figure 7 This is a schematic diagram of the air intake channel and the smoke / seasoning box of the present invention.

[0028] Figure 8 This is a schematic diagram of the smoke / seasoning box of the present invention when it stops feeding material into the baking chamber.

[0029] The following components are shown in the diagram: 1. Outer shell; 1.1. Baking cavity; 2. Heat source; 3. Rotating component; 4. Baking tray; 5. Suspension assembly; 5.1. Groove; 5.11. Inlet section; 5.12. Stop section; 5.121. Contouring surface; 5.13. Blocking part; 6. Air intake channel; 6.1. Air outlet; 6.12. First air inlet; 6.13. Second air inlet; 7. Exhaust channel; 7.1. Pressure relief valve; 8. Fan assembly; 9. Air damper; 10. Smoking / seasoning box; 10.1. Discharge hole; 11. PTC heating assembly; 12. Oil collection box; 12.1. Groove; 13. Plasma generator; 14. Oil baffle; 14.1. Curved surface structure; 15. Movable door. Detailed Implementation

[0030] The present invention will be further described below with reference to the accompanying drawings and specific embodiments.

[0031] Please see Figure 1-3 ,as well as Figure 6 As shown, where, Figure 3 The movement trajectory of the grill 3 is represented by red circular lines, and the distribution range of the heat source 2 is represented by yellow circular lines, with the center of the circle serving as the center of the heat source 2. An oven, comprising: The outer shell 1 has a baking cavity 1.1; Heat source 2 is a quartz light wave tube with a graphene coating on its surface, which is set in baking cavity 1.1 and can radiate heat outward. The grill includes a rotating component 3 and a baking tray 4 connected to the rotating component 3. The rotating component 3 is rotatably connected to the outer casing 1 and is driven by a motor to rotate around the heat source 2. The baking tray 4 is set inside the baking cavity 1.1 and is driven by the rotating part 3 to rotate around the heat source 2. The baking tray 4 is provided with a holding area for food, and the holding area is provided with a porous structure. This application features a baking mode with thermal radiation: Inside the baking cavity 1.1, heat is radiated outward from the heat source 2 to bake the food placed on the baking tray 4. The rotating component 3 drives the baking pan 4 in a circular motion around the heat source 2. The baking pan 4 and the heat source 2 are arranged at approximately equal distances, allowing the food on the baking pan 4 to receive uniform (isothermal) radiant heating. It solves the technical problem of "overheating at the near end and undercooking at the far end" caused by the periodic change in the distance between food and heat source in traditional rotary ovens, so that the color and doneness of the baked food are highly consistent, and even novices can replicate the uniform color and doneness of experienced chefs with zero experience.

[0032] The baking tray 4 is rotatably mounted on the rotating component 3. For example: The coaxial turntable structure places the baking pan 4 on a large turntable that shares the same rotation axis as the heat source 2. Planetary gear drive system embodiment: The rotating part 3 and the baking pan 4 are connected by a planetary gear transmission system so that the baking pan 4 can rotate relative to the rotating part 3 while the rotating part 3 drives the baking pan 4 to revolve. Example of a supporting platform system: The baking tray 4 is mounted on a rotating frame supported from below or the side (similar to a Ferris wheel). The above embodiments are all designed to maintain the stable orientation of the baking pan 4, thereby ensuring that the outer periphery of the food to be heated faces the heat source 2 in sequence. When the baking pan moves below heat source 2, the upper surface of the food on baking tray 4 is exposed to heat radiation. When the food moves above heat source 2, the lower surface of the food is exposed to heat radiation. When the food moves to the left side of heat source 2, the right side of the food is exposed to heat radiation. When the food moves to the right side of heat source 2, the left circumference of the food is irradiated by heat radiation. Furthermore, during the entire circular motion, the food on baking tray 4 can be effectively irradiated with heat radiation from all 360 degrees, eliminating the need for manual flipping during the baking process and reducing operational difficulty.

[0033] Please see Figure 2-3 As shown, the baking tray 4 is freely suspended on the grill via the suspension assembly 5 and can rotate during movement.

[0034] In some embodiments, the rotating member 3 is provided with a connector, which is placed inside the baking cavity 1.1; The suspension component 5 is a hook installed on the baking tray 4. The hook has a groove 5.1 that can be hooked onto the circumference of the connector. During the rotation of the baking tray 4 by the rotating component 3, the baking tray 4 can be freely suspended by the cooperation structure between the hook and the connector. When in use, the hook is attached to the connector via the groove 5.1 on the hook to complete the connection. It is easy to install, easy to disassemble, and has a simple structure that is conducive to production.

[0035] Please see Figure 3 , Figure 5 As shown, the connector is a rod with a circular cross-section. The groove 5.1 includes a horizontally extending entry section 5.11 and an upwardly extending, meandering stop section 5.12 from the first end to the last end. The stop section 5.12 is provided with a contoured surface 5.121 that is adapted to the circumference of the rod. The contact area between the contoured surface 5.121 and the circumference of the rod is increased, which improves the stability of the connection. A blocking section 5.13 is formed between the stop section 5.12 and the entry section 5.11, which blocks the rod body to restrict the rod body from entering or moving out along the extension path of the groove 5.1. Traditional hooks use a straight groove 5.1. When the baking tray 4 is tilted, the groove 5.1 rotates relative to the rod and is easy to fall off the rod. The groove 5.1 structure in this application prevents the baking tray 4 from dislodging when it rotates in the forward or reverse direction, stops suddenly, or is subjected to vibration.

[0036] Please see Figure 5 , Figure 6 As shown, in the vertical projection plane perpendicular to the rotation axis A, the stop segment 5.12 is located directly above the geometric center of the baking pan 4, forming a centered layout of "the center of gravity of the baking pan 4 - the stop segment 5.12 (preferably: the contour surface 5.121) - the axis of the rod". The structural layout is compact and reasonable, avoiding the tilting of the baking pan 4 and making the hanging more stable.

[0037] Please see Figure 3 , Figure 6 As shown, heat source 2 has a center. In some embodiments, in a vertical projection plane perpendicular to the rotation axis A, the projection of the rotation axis A and the projection of the center of the heat source 2 are arranged at vertical intervals, so that in the circular motion trajectory, the center of the heat source 2 and the baking pan 4 remain approximately equidistant.

[0038] In some embodiments, the center of the heat source 2 is arranged parallel to the rotation axis A; In some embodiments, the center of the heat source 2 is not parallel to the rotation axis A. For example, the heat source 21 has a certain tilt angle.

[0039] Among them, heat source 2 is a quartz light wave tube with a graphene coating on its surface.

[0040] When heat source 2 is a quartz light wave tube, the center of the quartz light wave tube is taken as the center of heat source 2.

[0041] In some embodiments, there are multiple quartz light wave tubes arranged in a ring-shaped interval, with the center of the ring serving as the center of the heat source 2.

[0042] A transparent oil shield 14 is installed above the heat source 2. The oil baffle 14 can be made of high-temperature resistant glass. The cross-section of the oil shield 14 is set to be greater than or equal to the width of the heat source 2, so as to provide a good shielding effect above the heat source 2 and prevent liquid droplets from falling onto the heat source 2 during the baking process; The upper surface of the oil shield 14 is a curved structure 14.1 that bulges upward from the center. The curved structure 14.1 is located directly above the heat source 2. During the baking process, when the oil droplets fall onto the curved structure 14.1, they can be guided to fall. On the high-temperature resistant glass oil shield 14, an oleophobic coating is added to fill the micropores on the glass surface and form an inert protective layer. UV curing then achieves a reliable surface finish. During use, the oleophobic coating can accelerate the falling of oily droplets, prevent the adhesion of high-temperature oil stains and oily residues, and achieve self-cleaning and oleophobic functions.

[0043] Please see Figure 1 , Figure 3 , Figure 4 , Figure 7 ,as well as Figure 8 As shown, the oven is equipped with an air intake channel 6 and an exhaust channel 7 for discharging airflow from the baking cavity 1.1. The exhaust passage 7 is equipped with a control valve assembly for regulating the discharge of gas; The air intake channel 6 is provided with a first air inlet 6.12 for allowing ambient air to enter, a second air inlet 6.13 for allowing air from inside the baking cavity 1.1 to enter, and an air outlet 6.1 for delivering air into the baking cavity 1.1; The first air inlet 6.12 and the second air inlet 6.13 are equipped with adjustment components to adjust the opening of each air inlet in order to control the air from the external environment or the baking cavity 1.1 entering the air intake channel 6.

[0044] This application features an external circulation working mode: by adjusting the component to close the second air inlet 6.13, the first air inlet 6.12 is opened. At this time, ambient air enters the air intake channel 6 through the first air inlet 6.12 and is delivered to the baking cavity 1.1 through the air outlet 6.1. The air in the baking cavity 1.1 can be quickly discharged from the exhaust channel 7, accelerating the airflow in the baking cavity 1.1, resulting in better smoke extraction and avoiding odor mixing. This application also features an internal circulation working mode: by adjusting the component to close the first air inlet 6.12, the second air inlet 6.13 is opened. At this time, the air in the baking cavity 1.1 enters the air intake channel 6 through the second air inlet 6.13 and is delivered to the baking cavity 1.1 through the air outlet 6.1, forming a "cavity self-circulation". Heat and moisture are repeatedly utilized, reducing energy consumption and improving humidity and temperature uniformity. The second air inlet 6.13 is positioned close to one side of the baking cavity 1.1 and separated from the air outlet 6.1, so that the air in the baking cavity 1.1 can be circulated internally over a large area.

[0045] In some embodiments, the control valve assembly may be a pressure relief valve 7.1 to control the opening degree and obtain better airflow control effect; In some embodiments, the exhaust passage 7 can be closed by the pressure relief valve 7.1 and the intake passage 6 can be closed, which can pressurize the baking cavity 1.1 to meet the cooking needs of different ingredients or different stages. When pressure relief is required, the exhaust passage 7 can be opened through the pressure relief valve 7.1 to complete the pressure relief.

[0046] In some embodiments, the air intake channel 6 is provided with a fan assembly 8 for accelerating the airflow out of the air outlet 6.1 to achieve better airflow effect.

[0047] In some embodiments, the first air inlet 6.12 and the second air inlet 6.13 are arranged at an angle. The adjustment component is a damper 9, which is located inside the included angle and has one end hinged at the corner point. The damper 9 is driven to rotate by a motor. By rotating, the distance between the damper 9 and the first air inlet 6.12 or the second air inlet 6.13 is changed, thereby changing the contact area with the first air inlet 6.12 or the second air inlet 6.13 to adjust the opening degree.

[0048] In some embodiments, the air intake channel 6 is also provided with a smoke / seasoning box 10, which is driven by a motor to flip up to fit against the air outlet 6.1; Along the air outlet 6.1, the smoke / seasoning box 10 is provided with a discharge hole 10.1 that penetrates the internal receiving cavity. By flipping the smoke / seasoning box 10, the contact area between the discharge hole 10.1 and the air outlet 6.1, or the shaking amplitude of the smoke / seasoning box 10, can be adjusted to change the discharge amount.

[0049] The container has multiple partitions that are separated front and back to form multiple container chambers with front and back spacing. The container chambers can be divided into sections to hold sawdust (which produces smoke when lit for smoking), dried chili peppers, herbs or granular salt. When the seasoning box is flipped so that one end of the discharge hole 10.1 is in contact with the air outlet 6.1, the airflow can carry the seasoning into the baking chamber 1.1 and adhere to the food, realizing automated seasoning. The cavity can also be filled with items with high water content, such as cotton balls or cotton cloths, to achieve a steaming cooking effect by adding moisture inside the oven. The feeding amount can be adjusted by rotating the box back and forth with a motor to adjust the tightness of the items inside. The feeding amount can be adjusted by adjusting the overlapping area of ​​the discharge hole 10.1 and the air outlet 6.1 of this box, the air volume and the air speed of the fan assembly 8.

[0050] Please see Figure 3 , Figure 4 As shown, this application has a heat convection baking mode: a PTC heating component 11 is also provided between the air outlet 6.1 and the fan assembly 8. When the PTC heating component 11 generates heat, the airflow delivered by the fan assembly 8 causes the heat to be sent into the baking cavity 1.1 through the air outlet 6.1. When in use, two baking modes can be used to simultaneously generate heat radiation and heat convection on the food on baking tray 4, heating the food together and avoiding uneven heating inside the oven due to blocked heat radiation or dead corners of heat convection, so that the food after baking has a high consistency in color and cooking degree. In some embodiments, a plasma generator 13 is also provided between the air outlet 6.1 and the fan assembly 8.

[0051] This is to ensure that plasma-rich air is supplied to the baking chamber 1.1.

[0052] The main working principle of the plasma generator 13 is to boost low voltage to positive and negative high voltage through a boost circuit. These high voltages ionize the air (mainly oxygen) to generate a large number of positive and negative ions, with the number of negative ions far exceeding the number of positive ions (approximately 1.5 times the number of positive ions). Simultaneously, the generated positive and negative ions neutralize each other in the air, releasing a huge amount of energy. This causes changes in the structure or energy conversion of surrounding bacteria, leading to their death and achieving sterilization within the baking chamber 1.1.

[0053] Since the number of negative ions is greater than the number of positive ions, the excess negative ions still float in the air. Within the baking chamber 1.1, they can achieve the effects of eliminating smoke, removing dust, eliminating odors, and improving air quality, thereby promoting human health.

[0054] In some embodiments, the outer casing 1 is provided with a movable door 15, which is connected to a roller shutter mechanism. Under the guidance of the roller shutter mechanism, it can stop at any opening position to infinitely adjust the opening size of the baking cavity 1.1. A sealing component is provided between the edge of the movable door 15 and the outer casing 1, as well as a pressing mechanism that drives the movable door 15 to press against the sealing component. By improving the sealing performance of the baking cavity 1.1, the baking cavity 1.1 can achieve a pressure-bearing baking mode.

[0055] In some embodiments, the outer shell 1 and the movable door 15 form a cylindrical structure surrounding the baking cavity 1.1. During the adjustment of the movable door 15, an opening is formed or closed around the baking cavity 1.1.

[0056] In some embodiments, the outer shell 1 is provided with an oil collection box 12 at the position below the corresponding grill. The oil collection box 12 has a groove 12.1 for collecting liquid droplets and can be pulled out laterally to be connected to the outer shell 1. During use, the groove 12.1 of the oil collection box 12 is used to collect the liquid droplets that drip during the baking process. After use, it can be pulled out for cleaning.

[0057] The oleophobic coating may consist of: 9-13 parts hexamethyldisiloxane, 38-46 parts perfluoroalkyl olefin, 13-16 parts vinylmethoxysilane, and 10-30 parts diluent.

[0058] The above are merely preferred embodiments of the present invention. The scope of protection of the present invention is not limited to the above embodiments. All technical solutions falling within the scope of the present invention's concept are within the scope of protection of the present invention. It should be noted that for those skilled in the art, any improvements and modifications made without departing from the principle of the present invention should also be considered within the scope of protection of the present invention.

Claims

1. An oven, characterized in that, The utility model relates to a kind of oven, including: Shell (1) with baking cavity (1.1); Heat source (2) is arranged in the baking cavity (1.1), and can be radially outward output heat; Grill, including rotating piece (3), and baking tray (4) connected on rotating piece (3), the baking tray (4) is arranged in baking cavity (1.1), and is rotated around heat source (2) by rotating piece (3) drive, And in annular motion track, baking tray (4) keeps approximately equidistant with heat source (2).

2. The oven according to claim 1, wherein: The oven is provided with an air inlet channel (6) and an air outlet channel (7) for discharging air from the baking cavity (1.1), The air outlet channel (7) is provided with a control valve assembly for adjusting the discharge of air; The air inlet channel (6) is provided with a first air inlet (6.12) for allowing ambient air to enter, a second air inlet (6.13) for allowing air in the baking cavity (1.1) to enter, and an air outlet (6.1) for sending air into the baking cavity (1.1); The first air inlet (6.12) and the second air inlet (6.13) are provided with an adjusting assembly for adjusting the opening degree of each air inlet to control the entry of ambient air or air in the baking cavity (1.1) into the air inlet channel (6).

3. An oven according to claim 2, characterised in that: The air inlet channel (6) is provided with a fan assembly (8) for accelerating the discharge of air from the air outlet (6.1).

4. An oven according to claim 2, characterized in that: The first air inlet (6.12) and the second air inlet (6.13) are arranged at an angle, The adjusting assembly is a damper (9) arranged inside the angle and hinged at one end to the corner point, and the damper (9) changes the opening degree by rotating to change the distance from the first air inlet (6.12) or the second air inlet (6.13) and adjust the area of contact with the first air inlet (6.12) or the second air inlet (6.13).

5. An oven according to claim 2, characterized in that: The air inlet channel (6) is further provided with a smoking / spice box (10) that can be turned to contact the air outlet (6.1) by a motor drive; Along the air outlet direction of the air outlet (6.1), the smoking / spice box (10) is provided with a discharge hole (10.1) penetrating the internal containing cavity, and by turning the smoking / spice box (10), the discharge amount is changed by adjusting the contact area of the discharge hole (10.1) with the air outlet (6.1) or the shaking amplitude of the smoking / spice box (10).

6. An oven according to claim 3, characterized in that: A PTC heating assembly (11) is further arranged between the air outlet (6.1) and the fan assembly (8), and when the PTC heating assembly (11) generates heat, the airflow conveyed by the fan assembly (8) sends the heat into the baking cavity (1.1) through the air outlet (6.1).

7. An oven according to claim 3, characterized in that: A plasma generator (13) is further arranged between the air outlet (6.1) and the fan assembly (8).

8. An oven according to claim 1, characterized in that: The shell (1) is provided with a movable door (15) connected to a roller shutter mechanism, which can stop at any opening degree position under the guidance of the roller shutter mechanism to steplessly adjust the opening size of the baking cavity (1.1).

9. An oven according to claim 1, characterized in that: The shell (1) is provided with an oil collecting box (12) below the corresponding grill, the oil collecting box (12) has a groove (12.1) for collecting liquid drops, and is connected to the shell (1) in a transversely pullable manner.

10. The oven of claim 1, wherein: The rotating member (3) is arranged to rotate along the rotation axis A, The baking tray (4) is rotatably arranged on the rotating member (3), So that the rotating member (3) can rotate the baking tray (4) in the process of revolution, the baking tray (4) can rotate relative to the rotating member (3), the baking tray (4) maintains stable orientation, so that the outer circumferential surface of the food to be heated is sequentially oriented towards the heat source (2).

11. An oven according to claim 10, characterized in that: The baking tray (4) is freely hung on the rotating member (3) through the hanging assembly (5).

12. The oven of claim 11, wherein: The rotating member (3) is provided with a connecting member; The hanging assembly (5) is a hook arranged on the baking tray (4), the hook is provided with a groove (5.1) which can be hung on the circumferential surface of the connecting member, and the free hanging of the baking tray (4) is realized by the cooperation structure of the hook and the connecting member in the process of rotating the baking tray (4) by the rotating member (3).

13. The oven of claim 12, wherein: The connecting member is a rod body with a circular cross section, The groove (5.1) sequentially includes a horizontally extending entry section (5.11) and an upward and circuitous extending stop section (5.12) from the leading end to the trailing end, and the stop section (5.12) is provided with a profiled surface (5.121) which is adapted to the circumferential surface of the rod body; The stop section (5.12) and the entry section (5.11) form a blocking part (5.13) therebetween, which blocks the rod body to limit the extension path of the rod body into or out of the groove (5.1).

14. An oven according to claim 13, characterized in that: In the vertical projection plane perpendicular to the rotation axis A, the stop section (5.12) is directly above the geometric center of the baking tray (4).

15. The oven of claim 10, wherein: In the vertical projection plane perpendicular to the rotation axis A, the projection of the rotation axis A and the projection of the center of the heat source (2) are arranged in an up-down interval.

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