Efficient and energy-saving multifunctional food baking machine

Abstract

The invention relates to an efficient and energy-saving multifunctional food baking machine, and relates to the field of food baking processing, the efficient and energy-saving multifunctional food baking machine comprises a box body, a heating device and a baking tray, and a plurality of sliding supporting plates divide the interior of the box body into a plurality of baking chambers; two air inlet baffle walls are fixed in the box body, a circulating air duct arranged in the height direction of the box body is formed between the two air inlet baffle walls and the side wall of the box body, a circulating fan is arranged at the bottom of the circulating air duct, and a communicating air duct is arranged between the bottoms of the two circulating air ducts for communication; a plurality of circulating air ports which are gradually increased from bottom to top in the height direction are formed in the air inlet baffle wall, and the plurality of circulating air ports correspond to the plurality of baking chambers one by one; an opening and closing mechanism used for opening or closing the circulating air opening is arranged at the circulating air opening, and an adjusting mechanism used for adjusting the hot air flowing path in the circulating air channel is arranged between the circulating air channel and the box body. The baking oven has the advantages that heat is more evenly distributed in the oven body, the phenomenon that food is locally burnt is reduced, and the baking quality and baking efficiency of products are improved.

Description

Technical Field

[0001] This application relates to the field of food baking and processing, and in particular to a highly efficient and energy-saving multifunctional food baking machine. Background Technology

[0002] In the food processing industry, baking technology has always been a focus of attention. As people's living standards improve, the demand for baked goods is becoming increasingly diversified. Baking equipment enables the mass production of various baked goods, enriching the variety of food on the market and providing people with more choices in their daily lives.

[0003] Currently, multi-functional food baking machines mainly include a cabinet, a heating device for providing a heat source, and a temperature control system for real-time monitoring of the oven temperature and transmitting the signal to the control board. They have functions such as air frying, baking, grilling, roasting, defrosting, fermentation, and dehydration, making them versatile and multi-functional. Compared to traditional frying or open-flame grilling, they produce less smoke during cooking. However, in actual baking, the heat is unevenly distributed inside the cabinet, which can easily lead to some parts of the food being burnt while others are not fully cooked. It is also difficult to achieve a uniformly crispy texture on the entire surface of the food, affecting the cooking effect. Summary of the Invention

[0004] In order to distribute heat more evenly inside the oven, reduce the phenomenon of local scorching of food, and improve the baking quality and efficiency of the product, this application provides a high-efficiency and energy-saving multi-functional food baking machine.

[0005] This application provides a high-efficiency, energy-saving, multi-functional food baking machine, which adopts the following technical solution: A high-efficiency and energy-saving multifunctional food baking machine includes a housing, in which multiple heating devices are arranged along the height direction, and each heating device is provided with a sliding tray spaced below it; a baking tray is placed on top of the sliding tray, and the multiple sliding trays divide the interior of the housing into multiple baking chambers; The chamber contains two fixed air inlet baffles spaced along its height. These baffles are located on opposite sides of the baking chamber and form a circulating air duct along the height of the chamber with the side wall of the chamber. A circulating fan is located at the bottom of the circulating air duct, and a connecting air duct connects the bottoms of the two circulating air ducts. The air inlet baffles have multiple circulating air vents that gradually increase in size from bottom to top along the height direction, and each of the multiple circulating air vents corresponds to one of the multiple baking chambers. Each circulating air vent has an opening and closing mechanism for opening or closing the circulating air vent, and an adjustment mechanism is provided between the circulating air duct and the chamber to adjust the path of the hot air flowing through the circulating air duct.

[0006] By adopting the above technical solution, multiple heating devices inside the oven generate heat. A circulating fan at the bottom of the circulating air duct causes hot air to flow through the duct and connecting air ducts. The baking chambers are used sequentially from bottom to top. Workers place the ingredients to be baked onto the baking tray, which is then placed on the sliding tray. The opening and closing mechanism at the circulating air vents can open or close the vents as needed. That is, after the baking chamber to be used is filled with ingredients, the opening and closing mechanisms on both sides of the unused baking chambers close the circulating air vents. Simultaneously, the adjusting mechanism separates the circulating air ducts on both sides of the bottom layer of unused baking chambers, reducing the path of hot air flow within the circulating air ducts. This reduces the path of hot air flow within the oven, thereby reducing heat loss and achieving energy efficiency in the baking chambers currently in use. The ingredients are baked; as heat circulates within the oven, hot air enters the baking chamber through the circulating air duct and vents to bake the ingredients. Since the circulating fan is installed at the bottom of the circulating air duct, the closer to the fan at the bottom, the greater the wind speed. The greater the wind speed and the larger the area of ​​the circulating air vent, the greater the amount of hot air entering the baking chamber, and vice versa. Therefore, the multiple circulating air vents on the air inlet baffle gradually increase in size from bottom to top along the height direction, which can keep the amount of hot air entering the baking chamber at different heights consistent, making the heat distribution in each baking chamber more uniform. This ensures that the baking effect of the ingredients in each baking chamber is consistent, reduces the phenomenon of burning the ingredients in some baking chambers, improves the baking quality of the product, and makes the surface of the food crispier, thereby improving baking efficiency.

[0007] Optionally, the opening and closing mechanism includes an opening and closing door disposed at the circulating air inlet and a drive assembly for driving the opening and closing door to open or close. The opening and closing door is a multi-layered telescopic door panel nested together, with one end of the telescopic door panel fixed to the air inlet baffle and the other end being a free end.

[0008] By adopting the above technical solution, one end of the telescopic door panel is fixed to the air inlet baffle wall, while the other end is a free end, allowing the door to be retracted and raised along the height direction. This prevents the door from occupying too much height space and saves internal space in the cabinet. Furthermore, when the door is opened, the lifting and lowering opening method will not interfere with the sliding tray.

[0009] Optionally, the air inlet baffle is provided with a sliding groove adapted to the telescopic door panel. The sliding groove is stepped, and when the door is closed, the telescopic door panel fits against the inner wall of the sliding groove.

[0010] By adopting the above technical solution, the stepped sliding groove on the air inlet baffle wall that matches the telescopic door panel allows the telescopic door panel to fit against the inner wall of the sliding groove when the door is closed, improving the sealing performance at the circulating air outlet. The good sealing performance allows the currently unused baking chamber to be closed, reducing heat sealing circulation loss and achieving energy saving.

[0011] Optionally, the drive assembly includes a rack fixed to the free end of the telescopic door panel, a gear meshing with the rack, and a rotating shaft rotatably connected to the housing; the gear is fixedly sleeved on the rotating shaft, and one end of the rotating shaft extends to the outside of the housing and is equipped with a drive motor.

[0012] By adopting the above technical solution, using a rack fixed to the free end of the telescopic door panel and a gear meshing with it, the rotation of the rotating shaft can be converted into the up-and-down movement of the telescopic door panel, realizing the opening and closing of the door, thereby controlling the connection between the baking chamber and the circulating air duct, and adjusting the hot air flow path with the adjustment mechanism to reduce heat loss.

[0013] Optionally, the drive motor is a brake motor.

[0014] By adopting the above technical solution, the brake motor has a braking self-locking function, which can quickly brake after driving the door to open or close, lock the opening and closing state of the door, prevent the door from moving accidentally, and improve the safety and reliability of the equipment.

[0015] Optionally, the rotating shafts on both sides of the same baking chamber are fixedly connected.

[0016] By adopting the above technical solution, the rotating shafts on both sides of the same baking chamber are fixedly connected, which can ensure the synchronous opening and closing of the doors on both sides. This avoids the inconsistent opening degree of the circulating air vents caused by the asynchronous opening or closing of the doors on both sides, ensuring uniform air intake in each baking chamber and guaranteeing the uniformity of food baking.

[0017] Optionally, the adjustment mechanism includes multiple baffles slidably connected within the circulating air duct, with a support seat fixed to the outer wall of the housing on one side of each baffle, and an electric telescopic rod between the support seat and the baffle.

[0018] By adopting the above technical solution, the path of hot air flow in the circulating air duct can be adjusted according to actual needs. When some baking chambers are not in use, the flow range of hot air can be reduced by using baffles to avoid heat waste in unnecessary circulating air duct areas, thereby reducing heat loss and achieving energy saving.

[0019] Optionally, the end of the wind deflector near the air inlet wall is pointed, and the air inlet wall is provided with an insertion groove, into which the pointed end of the wind deflector can be inserted.

[0020] By adopting the above technical solution, after the tip of the baffle plate is inserted into the insertion slot, the sealing between the baffle plate and the air inlet baffle wall can be enhanced, preventing hot air from flowing to the side of the unused circulation duct, thereby controlling the flow path of the hot airflow, reducing the ineffective flow of hot air in the unused circulation duct, and reducing heat loss.

[0021] Optionally, the sliding tray is equipped with a weighing sensor to detect the weight of the baking tray on the sliding tray and send a weight detection signal; The housing is equipped with a controller, which is electrically connected to the weighing sensor, the drive motor and the electric telescopic rod, and is used to control the opening and closing state of the door and the wind deflector according to the weight detection signal.

[0022] By adopting the above technical solution, the weighing sensor on the sliding tray can detect the weight of the baking tray and send a weight detection signal. After receiving the signal, the controller can control the opening and closing states of the doors and baffles according to the actual situation. When food to be baked is placed into a baking tray in a baking chamber, the weighing sensor detects the weight change and transmits a signal to the controller. The controller then controls the doors on both sides of the corresponding baking chamber to open and the corresponding baffles to move to the outside of the circulating air duct path, allowing hot airflow to flow into that baking chamber for baking. For other baking chambers where no food is placed and there is no weight change, the doors and baffles on both sides remain closed, reducing the flow path of hot airflow, preventing heat loss in unnecessary baking chambers, reducing heat loss, and achieving energy saving.

[0023] Optionally, the controller presets a weight threshold. When the weight of the baking tray is detected to exceed the preset weight threshold, the controller sends a control signal to the drive motor and the electric telescopic rod. The drive motor drives the opening and closing door to open the baking chamber, and the electric telescopic rod drives the baffle to move to the outside of the circulating air duct path.

[0024] By adopting the above technical solution, when the weight of the baking tray is detected to exceed the preset weight threshold, the controller sends a control signal to the drive motor and the electric telescopic rod. The drive motor drives the door to open, and the electric telescopic rod drives the baffle to move to the outside of the circulating air duct path, so that the baking chamber is connected to the circulating air duct. Hot air can smoothly enter the baking chamber to bake the food, realizing the on-demand use of the baking chamber.

[0025] In summary, this application includes at least one of the following beneficial technical effects: The baking chambers are used one by one from bottom to top. The opening and closing mechanism at the circulating air vent can open or close the circulating air vent as needed. That is, after the staff puts the ingredients to be baked into the baking chamber that needs to be used, the opening and closing mechanism on both sides of the other unused baking chambers closes the circulating air vent. At the same time, the adjustment mechanism separates the circulating air ducts on both sides of the bottom layer of unused baking chambers, reducing the hot air flow path in the circulating air duct, thereby reducing the flow path of hot air in the chamber, thus reducing heat loss and baking the ingredients in the baking chamber that is in use in an energy-efficient manner. When heat circulates within the oven, hot air enters the baking chamber through the circulating air duct and vents to bake the food. Since the circulating fan is installed at the bottom of the circulating air duct, the closer to the bottom of the fan, the greater the wind speed. The greater the wind speed and the larger the area of ​​the circulating air vents, the greater the amount of hot air entering the baking chamber, and vice versa. Therefore, the multiple circulating air vents on the air inlet baffle gradually increase in size from bottom to top along the height direction, which can keep the amount of hot air entering the baking chambers at different heights consistent. This ensures that the baking effect of the food in each baking chamber is consistent, reduces the phenomenon of food burning in some parts of the baking chamber, and improves the baking quality of the product. One end of the telescopic door panel is fixed to the air inlet baffle wall, while the other end is free, allowing the door to be raised and lowered along the height direction. This prevents the door from occupying too much height space, saving internal space in the cabinet. Furthermore, the opening and closing mechanism of the door does not interfere with the sliding support plate. The stepped sliding groove on the air inlet baffle wall, which is compatible with the telescopic door panel, allows the telescopic door panel to fit snugly against the inner wall of the sliding groove when the door is closed, improving the sealing performance at the circulating air vent. This excellent sealing performance allows the unused baking chamber to be closed, reducing heat sealing circulation loss and achieving energy-saving effects. By using a rack fixed to the free end of the telescopic door panel and meshing with a gear, the rotation of the rotating shaft can be converted into the up-and-down movement of the telescopic door panel, realizing the opening and closing of the door, thereby controlling the connection between the baking chamber and the circulating air duct, and adjusting the hot air flow path with the adjustment mechanism to reduce heat loss. The path of hot air flow in the circulating air duct can be adjusted according to actual needs. When some baking chambers are not in use, the flow range of hot air can be reduced by using baffles to avoid heat waste in unnecessary circulating air duct areas, thereby reducing heat loss and achieving energy saving. Attached Figure Description

[0026] Figure 1 This is a schematic diagram of the structure of the multifunctional food baking machine in this application; Figure 2 This is a partial structural diagram of a multi-functional food baking machine; Figure 3 This is a partial sectional view of a multi-functional food baking machine; Figure 4 It means Figure 3 A magnified schematic diagram of part A in the middle section; Figure 5 This is a schematic diagram showing the structure of the opening and closing mechanism; Figure 6 This is a schematic diagram showing a partial structure of the opening and closing mechanism.

[0027] Explanation of reference numerals in the attached drawings: 1. Box body; 11. Sliding tray; 12. Baking chamber; 2. Heating device; 3. Air inlet baffle; 31. Circulating air outlet; 32. Sliding groove; 33. Insertion groove; 4. Opening and closing mechanism; 41. Opening and closing door; 42. Drive assembly; 421. Rack; 422. Rotating shaft; 423. Gear; 424. Drive motor; 5. Adjustment mechanism; 51. Baffle plate; 52. Support base; 53. Electric telescopic rod; 54. Tip; 6. Circulating air duct; 61. Circulating fan; 62. Connecting ventilation duct. Detailed Implementation

[0028] The following is in conjunction with the appendix Figures 1-6 This application will be described in further detail.

[0029] This application discloses a high-efficiency, energy-saving, multi-functional food baking machine. (Refer to...) Figure 1 and Figure 2 The multi-functional food baking machine includes a housing 1, multiple heating devices 2, two air inlet baffles 3, an opening and closing mechanism 4, and an adjustment mechanism 5. The multiple heating devices 2 are arranged along the height of the housing 1, and each heating device 2 is spaced below a sliding tray 11. A baking tray is placed on top of the sliding tray 11, and the multiple sliding trays 11 divide the interior of the housing 1 into multiple baking chambers 12. The two air inlet baffles 3 are fixedly positioned along the height of the housing 1 inside the housing 1 and located on both sides of the baking chambers 12. A circulating air duct 6 is formed between the air inlet baffles 3 and the side wall of the housing 1, extending along the height of the housing 1. A circulating fan 61 is located at the bottom of the circulating air duct 6, and a connecting air duct 62 connects the bottoms of the two circulating air ducts 6. Multiple circulating air vents 31, corresponding one-to-one with the baking chambers 12, are provided on the air inlet baffles 3 and gradually increase in size from bottom to top along the height of the housing 1. The opening and closing mechanism 4 is located at the circulating air outlet 31, and the opening and closing mechanism 4 is used to open or close the circulating air outlet 31; the adjusting mechanism 5 is located between the circulating air duct 6 and the housing 1, and the adjusting mechanism 5 is used to adjust the hot air flow path in the circulating air duct 6.

[0030] Multiple heating devices 2 inside the housing 1 generate heat, which is circulated by a circulating fan 61 at the bottom of the circulating air duct 6, causing hot air to flow through the circulating air duct 6 and the connecting air duct 62. The baking chambers 12 are used one by one from bottom to top. The staff places the ingredients to be baked on the baking tray and places it on the sliding tray 11, and then pushes the sliding tray 11 into the baking chamber 12 for baking. The opening and closing mechanism 4 at the circulating air vent 31 can open or close the circulating air vent 31 as needed. That is, after the staff puts the ingredients to be baked into the baking chamber 12 that needs to be used, the opening and closing mechanism 4 on both sides of the other unused baking chambers 12 closes the circulating air vent 31. At the same time, the adjusting mechanism 5 separates the circulating air ducts 6 on both sides of the bottom layer of unused baking chambers 12, reducing the hot air flow path in the circulating air duct 6, thereby reducing heat loss and baking the ingredients in the baking chambers 12 that are in use in an energy-efficient manner.

[0031] When hot air circulates in the housing 1, it enters the baking chamber 12 from the circulating air duct 6 through the circulating air inlet 31 to bake the food. Since the circulating fan 61 is installed at the bottom of the circulating air duct 6, the closer to the bottom of the circulating fan 61, the greater the wind speed. The greater the wind speed and the larger the area of ​​the circulating air inlet 31, the greater the amount of hot air entering the baking chamber 12, and vice versa. Therefore, the multiple circulating air inlets 31 on the air inlet baffle 3 gradually increase in size from bottom to top along the height direction, which can keep the amount of hot air entering the baking chamber 12 at different heights consistent, making the heat distribution in each baking chamber 12 more uniform. This ensures that the baking effect of the food in each baking chamber 12 is consistent, reduces the phenomenon of food burning in some baking chambers 12, and improves the baking quality and baking efficiency of the product.

[0032] Specifically, refer to Figure 3 and Figure 4 The heating device 2 uses a heating tube, which consists of a metal shell and an internal resistance wire, resulting in high heating efficiency and a long service life. The sliding tray 11 is slidably connected to the cabinet 1 via a slide rail, which ensures that the sliding tray 11 moves smoothly within the cabinet 1, facilitating the user's placement and removal of the baking tray.

[0033] Specifically, refer to Figure 5 and Figure 6The opening and closing mechanism 4 includes an opening and closing door 41 located at the circulating air vent 31 and a drive assembly 42 for opening or closing the door 41. The opening and closing door 41 is a multi-layered, nested telescopic door panel, with one end of the telescopic door panel being a free end and the other end fixed to the air inlet baffle 3. The free end of the telescopic door panel can move downwards. The air inlet baffle 3 has a sliding groove 32 adapted to the telescopic door panel, and the sliding groove 32 is stepped. When the opening and closing door 41 is closed, the multi-layered telescopic door panel fits against the inner wall of the sliding groove 32, which can improve the sealing performance at the circulating air vent 31. The inner wall of the sliding groove 32 is also covered with a high-temperature resistant heat insulation layer, which is made of ceramic fiber felt, further reducing heat loss.

[0034] Reference Figure 5 and Figure 6 The drive assembly 42 includes a rack 421 fixed vertically to one side of the free end of the telescopic door panel along the housing 1, a rotating shaft 422 rotating on the housing 1, and a gear 423 fixedly sleeved on the rotating shaft 422 and meshing with the rack 421. One end of the rotating shaft 422 extends to the outside of the housing 1 and is equipped with a drive motor 424, which is a brake motor. The rotating shafts 422 on both sides of the same baking chamber 12 are fixedly connected to each other, which can ensure that the opening and closing doors 41 on both sides open or close synchronously, avoiding inconsistent opening degree of the circulating air vents 31 due to asynchronous opening or closing of the opening and closing doors 41 on both sides, and ensuring uniform air intake of each baking chamber 12.

[0035] When the brake motor drives the rotating shaft 422 to rotate, the gear 423 rotates accordingly. The rack 421, which meshes with the gear 423, drives the telescopic door panel to move up and down, thereby opening or closing the door 41. The brake motor has a braking self-locking function, which can quickly brake after driving the door 41 to open or close, locking the open and closed state of the door 41 and preventing the door 41 from moving accidentally during use.

[0036] Specifically, refer to Figure 3 and Figure 4 The adjusting mechanism 5 includes multiple baffles 51 slidably connected within the circulating air duct 6. A support base 52, fixed to the outer wall of the housing 1, is provided on one side of each baffle 51. An electric telescopic rod 53 is provided between the support base 52 and the baffle 51. The body of the electric telescopic rod 53 is fixed to the support base 52, and its output end is fixed to the baffle 51. One end of the baffle 51 near the air inlet baffle wall 3 is pointed 54. An insertion groove 33 is provided on the air inlet baffle wall 3, and the pointed end 54 of the baffle 51 can be inserted into the insertion groove 33. When the pointed end 54 of the baffle 51 is inserted into the insertion groove 33, the sealing between the baffle 51 and the air inlet baffle wall 3 is enhanced, preventing hot air from flowing to the unused side of the circulating air duct 6.

[0037] When the electric telescopic rod 53 extends or retracts, it can drive the baffle plate 51 to slide within the circulating air duct 6, thereby adjusting the path of hot air flow within the circulating air duct 6 according to actual needs. When some baking chambers 12 are not in use, the baffle plate 51 can be used to reduce the flow range of hot air, avoiding heat waste in unnecessary areas of the circulating air duct 6, thereby reducing heat loss and achieving energy saving.

[0038] Specifically, refer to Figure 4 and Figure 5 A weighing sensor is installed on the sliding tray 11 to detect the weight of the baking tray on the sliding tray 11 and send a weight detection signal. A controller is installed on the housing 1. The controller is electrically connected to the weighing sensor, the drive motor 424, and the electric telescopic rod 53. The controller is used to control the opening and closing state of the door 41 and the baffle 51 according to the weight detection signal. The controller presets a weight threshold. When the weight of the baking tray exceeds the preset weight threshold, the controller sends a control signal to the drive motor 424 and the electric telescopic rod 53. The drive motor 424 drives the door 41 to open the baking chamber 12, and the electric telescopic rod 53 drives the baffle 51 to move to the outside of the circulation duct 6.

[0039] When food to be baked is placed on a baking tray in a baking chamber 12, a weighing sensor detects the weight change and transmits a signal to the controller. The controller then controls the opening and closing doors 41 on both sides of the corresponding baking chamber 12 to open and the corresponding baffle 51 to move to the outside of the circulation duct 6, allowing hot airflow to enter the baking chamber 12 for baking. For other baking chambers 12 where no food is placed and there is no weight change, the opening and closing doors 41 and baffle 51 on both sides remain closed to reduce the flow path of hot airflow, prevent heat loss in unnecessary baking chambers 12, reduce heat loss, and achieve energy saving.

[0040] The implementation principle of a high-efficiency and energy-saving multifunctional food baking machine according to this application embodiment is as follows: The user places the ingredients to be baked on the baking tray, then places the baking tray on the sliding tray 11, closes the cabinet 1 to start baking, and starts the circulating fan 61, which allows hot air to flow in the circulating air duct 6. The hot air rises from the bottom of the circulating air duct 6 and enters the corresponding baking chamber 12 through the open circulating air vent 31 to bake the ingredients. Since the circulating air vent 31 on the air inlet baffle 3 gradually increases in size from bottom to top along the height direction of the cabinet 1, baking chambers 12 at different heights can obtain a consistent amount of hot air. After the hot air exchanges heat with the ingredients in the baking chamber 12, it re-enters the circulating air duct 6 through the circulating air vent 31 on the other side, and then flows between the bottoms of the two circulating air ducts 6 through the connecting air duct 62 to form a circulation, so that the ingredients can be heated evenly and avoid the problem of local burning. Meanwhile, the baking chambers 12 are used one by one from bottom to top. The opening and closing mechanism 4 at the circulating air vent 31 can open or close the circulating air vent 31 as needed. That is, after the baking ingredients to be baked are placed in the baking chamber 12 that the staff needs to use, the opening and closing mechanism 4 on both sides of the other unused baking chambers 12 closes the circulating air vent 31. At the same time, the adjustment mechanism 5 separates the circulating air ducts 6 on both sides of the bottom layer of unused baking chambers 12, reducing the hot air flow path in the circulating air duct 6, thereby reducing the hot air flow path in the box 1, thus reducing heat loss and baking the ingredients in the baking chambers 12 that are in use in an energy-efficient manner.

[0041] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A high-efficiency and energy-saving multi-functional food baking machine, characterized in that, The box includes a housing (1), and a plurality of heating devices (2) are provided inside the housing (1) along the height direction. Each heating device (2) is provided with a sliding tray (11) at intervals below it. A baking tray is placed on top of the sliding tray (11), and the plurality of sliding trays (11) divide the interior of the housing (1) into a plurality of baking chambers (12). The box (1) has two air inlet baffles (3) fixed at intervals along the height direction of the box (1). The two air inlet baffles (3) are located on both sides of the baking chamber (12) and form a circulating air duct (6) along the height direction of the box (1) with the side wall of the box (1). A circulating fan (61) is provided at the bottom of the circulating air duct (6). A connecting air duct (62) is provided between the bottoms of the two circulating air ducts (6) to connect them. The air inlet baffles (3) are provided with a plurality of circulating air vents (31) that gradually increase in size from bottom to top along the height direction. The plurality of circulating air vents (31) correspond one-to-one with the plurality of baking chambers (12). The circulating air vents (31) are provided with an opening and closing mechanism (4) for opening or closing the circulating air vents (31). The circulating air duct (6) and the box (1) are provided with an adjustment mechanism (5) for adjusting the hot air flow path in the circulating air duct (6).

2. The high-efficiency and energy-saving multifunctional food baking machine according to claim 1, characterized in that, The opening and closing mechanism (4) includes an opening and closing door (41) located at the circulating air vent (31) and a drive assembly (42) for driving the opening and closing door (41) to open or close. The opening and closing door (41) is a multi-layered telescopic door panel nested together. One end of the telescopic door panel is fixed to the air inlet baffle (3), and the other end is a free end.

3. The high-efficiency and energy-saving multifunctional food baking machine according to claim 2, characterized in that, The air intake baffle (3) is provided with a sliding groove (32) that is adapted to the telescopic door panel. The sliding groove (32) is stepped. When the opening and closing door (41) is closed, the telescopic door panel is in contact with the inner wall of the sliding groove (32).

4. The high-efficiency and energy-saving multifunctional food baking machine according to claim 2, characterized in that, The drive assembly (42) includes a rack (421) fixed to the free end of the telescopic door panel, a gear (423) meshing with the rack (421), and a rotating shaft (422) rotatably connected to the housing (1); the gear (423) is fixedly sleeved on the rotating shaft (422), and one end of the rotating shaft (422) extends to the outside of the housing (1) and is provided with a drive motor (424).

5. The high-efficiency and energy-saving multifunctional food baking machine according to claim 4, characterized in that, The drive motor (424) is a brake motor.

6. The high-efficiency and energy-saving multifunctional food baking machine according to claim 4, characterized in that, The rotating shafts (422) on both sides of the same baking chamber (12) are fixedly connected.

7. The high-efficiency and energy-saving multifunctional food baking machine according to claim 4, characterized in that, The adjustment mechanism (5) includes multiple baffles (51) that are slidably connected in the circulating air duct (6). A support seat (52) fixed to the outer wall of the box (1) is provided on one side of the baffle (51). An electric telescopic rod (53) is provided between the support seat (52) and the baffle (51).

8. The high-efficiency and energy-saving multifunctional food baking machine according to claim 7, characterized in that, The wind deflector (51) is set with a pointed tip (54) at one end near the air inlet wall (3). The air inlet wall (3) is provided with a plug groove (33), and the pointed tip (54) of the wind deflector (51) can be inserted into the plug groove (33).

9. A high-efficiency and energy-saving multifunctional food baking machine according to claim 7, characterized in that, The sliding tray (11) is equipped with a weighing sensor for detecting the weight of the baking tray on the sliding tray (11) and sending a weight detection signal. The housing (1) is equipped with a controller, which is electrically connected to the weighing sensor, the drive motor (424) and the electric telescopic rod (53) to control the opening and closing state of the door (41) and the baffle (51) according to the weight detection signal.

10. A high-efficiency and energy-saving multifunctional food baking machine according to claim 9, characterized in that, The controller presets a weight threshold. When the weight of the baking tray exceeds the preset weight threshold, the controller sends a control signal to the drive motor (424) and the electric telescopic rod (53). The drive motor (424) drives the opening and closing door (41) to open the baking chamber (12), and the electric telescopic rod (53) drives the baffle (51) to move to the outside of the circulating air duct (6) path.

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