Oven

Abstract

The application belongs to the field of household appliances, and discloses an oven, which comprises a box body, a fan cover, a first heating element, a first fan, a second heating element and a heat dissipation element. The fan cover divides the inside of the box body into a cooking cavity and a hot air cavity, and the hot air cavity is provided with an air inlet and an air outlet. The second heating element is arranged at the top of the cooking cavity, and the air outlet comprises a first air outlet facing the second heating element. The heat dissipation element is connected with the second heating element, and the side of the heat dissipation element facing the first air outlet is provided with a wind guide surface for guiding the airflow flowing through the second heating element downward to a food placement area. The oven guides the hot air circulation airflow to the second heating element and the heat dissipation element, expands the heat exchange area by using the heat dissipation element, forces the airflow to carry away heat and is directionally guided through the wind guide surface, reduces the accumulation and dissipation of heat at the top, improves the thermal efficiency, shortens the preheating time, improves the temperature uniformity of the cooking cavity, and helps to prolong the service life of the second heating element and the nearby devices.

Description

Technical Field

[0001] This application belongs to the field of household appliance technology, and more specifically, relates to an oven. Background Technology

[0002] Existing ovens typically include a cabinet, a fan shroud, a fan located at the rear, and a heating element located at the rear. During operation, the fan at the rear drives the airflow in the cooking cavity to enter the hot air chamber through the air inlet, flows through the heating element located at the rear, heats it, and then blows it back into the cooking cavity from the air outlet, forming a hot air circulation to heat the food.

[0003] To improve heating efficiency, some ovens have added a heating element at the top of the cooking cavity. While this improves heating efficiency, it also increases energy consumption, resulting in a decrease in the oven's overall energy efficiency. Summary of the Invention

[0004] The purpose of this application is to provide an oven to solve the technical problem in the prior art where the heating element on the top of the oven causes a reduction in the overall energy efficiency of the oven.

[0005] To achieve the above objectives, the technical solution adopted in this application is: to provide an oven, the oven comprising: The box body has a first opening for taking out and putting in items; Fan cover; The fan cover is disposed inside the housing and located on the side opposite to the first opening. The fan cover divides the interior of the housing into a cooking chamber and a hot air chamber. The hot air chamber has at least one air inlet communicating with the cooking chamber and at least one air outlet communicating with the cooking chamber. First heating element; the first heating element is disposed inside the hot air cavity; First fan; The first fan is installed inside the hot air chamber; The second heating element is disposed at the top of the cooking cavity, and the air outlet includes a first air outlet facing the second heating element so as to guide the airflow from the hot air cavity to the second heating element. Heat dissipation component; The heat dissipation component is connected to the second heating component to dissipate the heat of the second heating component. The side of the heat dissipation component facing the first air outlet has an air guide surface, which is used to guide the airflow flowing through the second heating component downward to the food placement area. The second heating element includes multiple first heating sections, which extend along a first direction, which is the direction from the first air outlet to the first opening. The multiple first heating sections are arranged at intervals along a second direction, which is the width direction of the first opening. Multiple heat dissipation elements are arranged at intervals on the first heating sections along the first direction. In the second direction, in at least one set of two adjacent first heating sections, the angle between the air guide surface of the heat sink connected to one first heating section and the vertical direction is different from the angle between the air guide surface of the heat sink connected to the other first heating section and the vertical direction.

[0006] Optionally, in the second direction, the area of ​​the air guide surface of a single heat sink connected to the first heating section in the middle region of the top of the cooking cavity is greater than the area of ​​the air guide surface of a single heat sink connected to the first heating section in the two sides of the top of the cooking cavity.

[0007] Optionally, along the first direction, the angle between the air guide surface of the heat sink and the vertical direction gradually decreases.

[0008] Optionally, at least one of the dimensions and spacing of the air guide surfaces of at least two heat sinks is different, so that the airflow flowing through the second heating element is guided downward to the food placement area with different air volume.

[0009] Optionally, the angle between the air guide surface and the vertical direction is 10° to 45°.

[0010] Optionally, the second heating element includes a heating tube, and the heat dissipation element includes fins. The fins are sleeved on the heating tube, and the side of the fins facing the first air outlet forms a guide surface.

[0011] Optionally, the fins are circular, and the ratio of the diameter of the fins to the diameter of the heating tube is 1.5 to 3; Optionally, the ratio of the fin thickness to the spacing between two adjacent fins is 1 / 4 to 1 / 2.

[0012] The beneficial effects of the oven provided in this application are as follows: Compared with the prior art, the oven in this embodiment directs the first air outlet of the hot air cavity toward the second heating element, and connects a heat dissipation component with a guide surface to the second heating element. This allows the heat dissipation component to utilize its large surface area to fully convect and exchange heat with the forced airflow, effectively carrying away the heat from the second heating element and reducing heat accumulation in the top area of ​​the cooking cavity and heat loss outward through the top of the oven. The heat carried away by the airflow is directed to the food placement area via the guide surface, resulting in a shorter heat transfer path and more direct utilization, thereby improving the overall thermal efficiency of the oven and reducing energy consumption. The full contact between the heat dissipation component and the forced airflow increases the rate of heat transfer to the air, shortening the time required for the air temperature inside the cooking cavity to reach the set temperature and reducing preheating time. The guide surface directs the heat-carrying airflow to the food placement area in the lower part of the cooking cavity, effectively distributing the top heat to the areas that need heating, reducing the temperature difference in the vertical direction within the cooking cavity, making the temperature field distribution more balanced, and improving the uniformity of overall heating of the food. Forced airflow promptly removes heat, controlling the temperature level of the second heating element and its surrounding area. This helps mitigate material aging and performance degradation caused by prolonged high-temperature operation of the second heating element, extending its effective service life. It also reduces the risk of adverse effects of high temperatures on other components near the top. Furthermore, by having the airflow guide surfaces of at least one set of adjacent first heating sections have different tilt angles, airflow passing through adjacent locations can be guided downwards at different exit angles in the width direction. This adapts to the differences in airflow conditions and heat demands at different locations within the cooking cavity, making the heat distribution more closely match the actual needs of each area and further improving the uniformity of the temperature field within the cooking cavity. Attached Figure Description

[0013] To more clearly illustrate the technical solutions in the embodiments of this application, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0014] Figure 1 This is an external schematic diagram of the oven in an embodiment of this application; Figure 2 This is a schematic diagram of the interior of the oven in an embodiment of this application; Figure 3 This is a schematic diagram of the interior of the oven after removing the fan cover in an embodiment of this application; Figure 4 This is a three-dimensional cross-sectional view of the oven in an embodiment of this application; Figure 5 for Figure 4 Enlarged view of point A in the middle; Figure 6 This is a cross-sectional planar schematic diagram of the oven in an embodiment of this application; Figure 7 This is a schematic diagram of the second heating element in an embodiment of this application; Figure 8 This is a schematic diagram showing the fit between the second heating element and the top of the housing in an embodiment of this application; Figure 9 for Figure 8 A partial schematic diagram of the two first heating sections located in the middle; Figure 10 for Figure 8 A partial schematic diagram of the two first heating sections located in the middle and on either side of the two first heating sections; Figure 11 for Figure 8 A partial schematic diagram of the two outermost first heating sections; Figure 12 This is a schematic diagram of the arrangement of the heat sink along the first direction in an embodiment of this application.

[0015] Reference numerals: 1. Housing; 11. First opening; 12. Cooking cavity; 121. Food placement area; 13. Hot air cavity; 14. Air inlet; 15. Air outlet; 151. First air outlet; 2. Door; 3. Fan cover; 4. First heating element; 5. Second heating element; 51. First heating section; 52. Second heating section; 6. First fan; 7. Heat dissipation element; 71. Air guide surface; 71. First direction a; 72. Second direction b. Detailed Implementation

[0016] To make the technical problems, technical solutions, and beneficial effects to be solved by this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and are not intended to limit the scope of this application.

[0017] It should be noted that when a component is referred to as being "fixed to" or "set on" another component, it can be directly on or indirectly on that other component. When a component is referred to as being "connected to" another component, it can be directly connected to or indirectly connected to that other component.

[0018] It should be understood that the terms "length", "width", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They 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. Therefore, they should not be construed as limitations on this application.

[0019] 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 technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this application, "multiple" means two or more, unless otherwise explicitly specified.

[0020] Ovens typically use hot air circulation to heat food. During operation, a fan at the rear drives airflow through the cooking cavity, which is then heated by the heating elements and blown back into the cavity, creating hot air circulation. The advantage of hot air circulation is that the flowing hot air continuously convects and heats the surface of the food, resulting in rapid heat transfer and a relatively uniform temperature distribution within the cooking cavity.

[0021] To further enhance cooking results, especially to meet consumers' desire for a crispy exterior and tender interior, some ovens have added heating elements to the top of the cooking cavity. These top heating elements primarily rely on heat radiation to directly heat the upper surface of the food. Due to the high intensity of this radiation, the food's surface quickly dehydrates, browns, and develops a crispy crust, while the interior remains tender and juicy, thus achieving the desired crispy exterior and tender interior.

[0022] However, while adding a top heating element improves cooking performance, it also increases energy consumption and reduces overall energy efficiency. This is primarily due to two reasons: First, the airflow generated by the hot air circulation mainly exits from the vent on the rear wall, making it difficult to achieve sufficient and effective convective heat exchange with the top heating element. Most of the heat generated by the top heating element still relies on thermal radiation and natural convection of the surrounding air for outward transfer, resulting in a large accumulation of heat in the top area of ​​the cooking cavity, which cannot be effectively transferred to the food surface in a timely manner. Second, the prolonged heat accumulation at the top significantly increases the temperature at the top of the cooking cavity, exacerbating heat loss to the external environment through the top of the enclosure, leading to energy waste. This may also adversely affect the reliability and lifespan of other components installed near the top.

[0023] To address the above problems, this application provides an oven; please refer to [link / reference]. Figures 1 to 6 In some embodiments of this application, the oven includes: Box 1; Box 1 has a first opening 11 for taking out and putting in items; Fan cover 3; Fan cover 3 is disposed inside the housing 1 and located on the side opposite to the first opening 11. Fan cover 3 divides the interior of housing 1 into cooking chamber 12 and hot air chamber 13. Hot air chamber 13 has at least one air inlet 14 communicating with cooking chamber 12 and at least one air outlet 15 communicating with cooking chamber 12. First heating element 4; First heating element 4 is disposed inside hot air cavity 13; First fan 6; First fan 6 is installed inside hot air chamber 13; The second heating element 5 is disposed at the top of the cooking cavity 12. The air outlet 15 includes a first air outlet 151, which faces the second heating element 5 so as to guide the airflow from the hot air cavity 13 to the second heating element 5. Heat dissipation component 7; the heat dissipation component 7 is connected to the second heating component 5 to dissipate the heat of the second heating component 5. The side of the heat dissipation component 7 facing the first air outlet 151 has an air guide surface 71, which is used to guide the airflow flowing through the second heating component 5 downward to the food placement area 121.

[0024] like Figure 1 and Figure 2 As shown, the oven in this embodiment includes a housing 1, which has a first opening 11 for placing or removing items. A door 2 is typically provided on the first opening 11 for opening or closing it. Users can place food into or remove it from the oven through the first opening 11. The first opening 11 is usually located on the front side of the housing 1 for easy user operation.

[0025] like Figure 2 , Figure 3 and Figure 4 As shown, the fan cover 3 is located inside the housing 1, on the side opposite to the first opening 11, i.e., on the inner side of the housing 1 furthest from the user. The fan cover 3 is one or more plate-like structures that divide the internal space of the housing 1 into two areas: the front area is the cooking chamber 12, used to place the food to be heated, and the rear area is the hot air chamber 13, used to install the heating and air supply components. The hot air chamber 13 has at least one air inlet 14 and at least one air outlet 15, both of which communicate with the cooking chamber 12, thus forming an air circulation channel between the hot air chamber 13 and the cooking chamber 12.

[0026] Both the first heating element 4 and the first fan 6 are located inside the hot air chamber 13. The first fan 6, as the driving component for airflow circulation, rotates during operation, driving the air in the cooking chamber 12 to enter the hot air chamber 13 through the air inlet 14. The air is heated as it flows through the first heating element 4, and then blown back into the cooking chamber 12 through the air outlet 15. This cycle repeats, forming a hot air circulation that continuously heats the food in the cooking chamber 12 through convection.

[0027] In this embodiment, the air outlet 15 includes a first air outlet 151, which is configured to face the second heating element 5 located at the top of the cooking cavity 12. That is, the hot airflow from the hot air cavity 13 first blows towards the top area of ​​the cooking cavity 12 where the second heating element 5 is located. The second heating element 5 itself generates heat during operation. Traditionally, the second heating element 5 relies primarily on thermal radiation to heat the surface of the food. However, the airflow around the second heating element 5 is relatively weak, making it easy for heat to accumulate at the top.

[0028] Simply directing the airflow generated by the first fan 6 at the rear to the second heater 5, allowing the airflow to directly blow on the surface of the second heater 5, can remove some heat to a certain extent, but the effect is not ideal. This is because the second heater 5 has a limited surface area exposed to airflow; the area of ​​its surface directly in contact with the airflow is small. Even with forced airflow, the actual convective heat transfer between the airflow and the second heater 5 is still limited by the contact area, resulting in a limited improvement in heat transfer efficiency and making it difficult to effectively address the problems of heat accumulation and low energy efficiency.

[0029] To improve the above problems, such as Figure 5 and Figure 6 As shown, in this embodiment, a heat sink 7 is connected to the second heating element 5. The heat sink 7 has two functions. First, it dissipates heat from the second heating element 5. The heat sink 7 has a larger surface area than the second heating element 5. After the heat generated by the second heating element 5 is transferred to the heat sink 7 via thermal conduction, the heat sink 7 utilizes its larger surface area to dissipate the heat into the surrounding air, thereby effectively expanding the effective heat dissipation area of ​​the second heating element 5 and increasing the rate of heat transfer to the air. Second, it guides airflow. The side of the heat sink 7 facing the first air outlet 151 has a guiding surface 71. When airflow blows out from the first air outlet 151, the airflow sweeps across the surface of the heat sink 7, forming a more sufficient forced convection heat transfer on the larger surface area of ​​the heat sink 7, carrying away the heat absorbed by the heat sink 7 from the second heating element 5. The air guide surface 71 receives the airflow and changes the direction of this airflow, which already carries heat, along with the heated air. It changes the direction from the horizontal direction that originally flowed along the top to downward and directs it to the food placement area 121 in the lower part of the cooking cavity 12, so as to directly act on the surface of the food.

[0030] By configuring the heat sink 7, this embodiment expands the originally limited air-receiving area of ​​the second heating element 5 to the sum of the surface areas of multiple heat sinks or heat sinks of the heat sink 7, thereby increasing the effective heat exchange area between the airflow and the heat source. When the airflow blows out from the first air outlet 151 and passes over the heat sink 7, a relatively sufficient forced convection heat exchange occurs between the airflow and the heat sink 7, and the heat generated by the second heating element 5 is transferred to the airflow relatively quickly and in large quantities. Compared with the method of simply relying on the airflow to directly blow on the surface of the second heating element 5, the heat exchange efficiency is significantly improved.

[0031] This embodiment achieves several technical improvements. The first air outlet 151 specifically guides the hot air circulation to the area where the second heating element 5 and the heat dissipation element 7 are located. The heat dissipation element 7, with its larger surface area, allows for more thorough convection heat exchange with the forced airflow, effectively carrying away the heat generated by the second heating element 5 and helping to reduce the continuous accumulation of heat in the top area of ​​the cooking cavity 12. The heat generated is promptly carried away by the airflow, correspondingly reducing the heat loss to the external environment through the top of the housing 1. The heat carried away by the airflow is not wasted; instead, it is directed by the air guide surface 71 and concentratedly transported to the area where the food is located, directly participating in the heating process. The heat transfer path is shorter, the utilization is more direct, the overall thermal efficiency is improved, and energy consumption is correspondingly reduced.

[0032] Meanwhile, by increasing the effective heat dissipation area and combining it with a forced airflow that continuously sweeps across the surface of the heat dissipation component 7, the rate at which heat is transferred from the second heating element 5 to the airflow is increased. This means that the time required for the air temperature inside the cooking cavity 12 to rise to the set temperature is shortened, the oven preheating time is reduced, the user waits less time for the oven to be ready, and the convenience of daily use is improved.

[0033] This embodiment also utilizes forced airflow to promptly remove heat, effectively controlling the temperature level of the second heating element 5 itself and its surrounding area, preventing the area where the second heating element 5 is located from operating at excessively high temperatures for extended periods. This helps mitigate material aging and performance degradation caused by prolonged operation at high temperatures, extending the effective service life of the second heating element 5. Furthermore, it reduces the adverse effects of excessively high ambient temperatures on other components installed near the top of the cooking cavity 12, such as temperature sensors, lighting fixtures, and control circuits, ensuring their long-term reliable operation and thus improving the overall reliability and durability of the machine.

[0034] The air guide surface 71 allows the airflow carrying heat from the second heating element 5 to be directionally delivered to the heating area in the lower part of the cooking cavity 12 where the food is placed. This effectively distributes heat that would otherwise accumulate at the top to the areas requiring heating, thereby reducing the temperature difference in the vertical direction within the cooking cavity 12. Compared to traditional solutions where the temperature is higher in the top area and lower in the lower part where the food is located, the temperature field distribution inside the cooking cavity 12 in this embodiment is more balanced. The heat received by each part of the food during heating is more consistent, which helps to improve the overall uniformity of heating and the final cooking quality.

[0035] Please see Figure 2 and Figure 7 In some embodiments of this application, the second heating element 5 includes at least one first heating section 51, the first heating section 51 extends along a first direction a, the first direction a is the direction from the first air outlet 151 to the first opening 11, and a plurality of heat dissipation elements 7 are arranged at intervals along the first direction a on the first heating section 51.

[0036] In this embodiment, the second heating element 5 includes at least one first heating section 51. The first heating section 51 is a heat-generating portion of the second heating element 5, and extends along a first direction a. The first direction a refers to the direction from the first air outlet 151 to the first opening 11, that is, the direction from the inner rear wall of the oven to the front opening, roughly the front-back direction of the oven. Multiple heat dissipation elements 7 are spaced apart along the first direction a on the first heating section 51.

[0037] The first air outlet 151 is located near the rear wall inside the oven. After the airflow exits from the first air outlet 151, it flows from back to front roughly along the first direction a, blowing towards the area where the second heating element 5 is located. The first heating section 51 extends along the first direction a, meaning that the orientation of the first heating section 51 is basically consistent with the main flow direction of the airflow. In this arrangement, the airflow sweeps along the length of the first heating section 51. The frontal area of ​​the first heating section 51 itself in this direction is relatively small, and heat exchange relies solely on the surface of the first heating section 51 itself for convective heat exchange with the airflow, resulting in a relatively limited heat exchange effect.

[0038] In this embodiment, multiple heat sinks 7 are spaced apart along a first direction a on the first heating section 51. The multiple heat sinks 7 are respectively connected to the first heating section 51, with a certain distance maintained between adjacent heat sinks 7. When the airflow flows along the first direction a, the airflow passes over each heat sink 7 sequentially. Each heat sink 7 provides additional heat exchange area, allowing the airflow to undergo forced convection heat exchange with the surface of the heat sink 7 multiple times along its entire path along the first direction a, continuously carrying away the heat generated by the first heating section 51. The spaced arrangement of the heat sinks 7 allows the airflow to readjust its flow state in the gap between adjacent heat sinks 7 after passing the previous one, before fully contacting the next heat sink 7, thereby improving the heat exchange uniformity and efficiency along the entire length of the first heating section 51. By arranging multiple heat dissipation elements 7 at intervals along the first direction a on the first heating section 51, this embodiment significantly expands the effective heat exchange area of ​​the first heating section 51 in this direction, making up for the deficiency of the small air-receiving area of ​​the first heating section 51 itself. This allows the airflow blown out from the first air outlet 151 to carry the heat generated by the first heating section 51 more fully and efficiently, and then guides the heat to the food placement area 121 through the air guide surface 71, further improving the heating efficiency and heat utilization effect.

[0039] Meanwhile, the multiple heat sinks 7 are arranged at intervals along the first direction a, which makes the heat dissipation more dispersed and uniform throughout the entire extension direction of the first heating section 51. This avoids excessive heat concentration in a certain local area, which helps to maintain the uniformity of the temperature of the first heating section 51 itself and reduces the adverse effects of local overheating on the service life of the first heating section 51.

[0040] Please see Figure 7 In some embodiments of this application, the second heating element 5 typically further includes at least one second heating section 52, which extends along a second direction b. The second direction b is substantially perpendicular to the first direction a, i.e., substantially the left-right direction of the oven. The second heating section 52 and the first heating section 51 together constitute the heating body of the second heating element 5.

[0041] After the airflow exits from the first outlet 151, it flows from back to front, roughly along the first direction a. The extension direction of the second heating section 52 is roughly perpendicular to the main flow direction of the airflow, which makes the frontal area of ​​the second heating section 52 relatively large in this airflow direction. When the airflow passes over the second heating section 52, it can make sufficient contact with the surface of the second heating section 52, and the second heating section 52 itself can achieve relatively effective convective heat transfer. Therefore, the heat sink 7 is usually not required on the second heating section 52. This simplifies the overall structure of the second heating element 5, helps to reduce manufacturing costs, and avoids increasing wind resistance by placing the heat sink 7 in unnecessary locations.

[0042] Please see Figure 7 In some embodiments of this application, the oven includes a plurality of heat dissipation elements 7, and at least two of the air guide surfaces 71 of the heat dissipation elements 7 have different dimensions and spacings, so that the airflow flowing through the second heating element 5 is guided downward to the food placement area 121 with different air volume.

[0043] In this embodiment, the oven includes a plurality of heat dissipation components 7, and at least two of the heat dissipation components 7 have different dimensions and spacing of their air guide surfaces 71. It should be noted that the dimensions here refer to the area of ​​the air guide surface 71 itself, and the spacing refers to the distance between two adjacent heat dissipation components 7 along a certain direction. By making at least one aspect of the dimensions and spacing of the air guide surfaces 71 of at least two heat dissipation components 7 different, the airflow passing through the second heating element 5 can be guided downwards to the food placement area 121 with different airflow rates.

[0044] After the airflow is blown out from the first air outlet 151, it flows through the second heating element 5 and the multiple heat dissipation elements 7 connected to it. The air guide surface 71 of the heat dissipation element 7 guides the airflow downward. Inside the cooking cavity 12, the distance from the first air outlet 151 and the relative position of the heat dissipation element 7 to the food are not the same at different locations. If all the air guide surfaces 71 of the heat dissipation elements 7 adopt the same size and spacing, the way the airflow is guided downward at each location will tend to be uniform. This will make it difficult to adapt to the different heat distribution needs of different areas inside the cooking cavity 12, and the temperature distribution inside the cooking cavity 12 may be uneven.

[0045] When the dimensions of the air guide surfaces 71 of at least two heat sinks 7 differ, the larger air guide surface 71 can receive and guide more airflow, while the smaller air guide surface 71 guides relatively less airflow, thus creating different airflow volumes at different locations to match the different heat requirements at different locations. When the spacing between at least two heat sinks 7 differs, the channel width for airflow between adjacent heat sinks 7 also differs, affecting the airflow volume and further influencing the airflow distribution to adapt to the specific conditions at different locations.

[0046] Through the above settings, in this embodiment, the air guide surfaces 71 of the multiple heat dissipation components 7 are designed differently in at least one aspect of size and spacing according to the different distances of their respective positions from the first air outlet 151 and their relative positions to the food. This allows the airflow carrying the heat from the second heating component 5 to be guided downward to the food placement area 121 with different air volumes. The heat is blown to various areas in the cooking cavity 12 with different air volumes, making the heat received by each part more even. This improves the uniformity of the temperature field in the cooking cavity 12, which is beneficial to improving the overall heating uniformity of the food and the final cooking quality.

[0047] Please see Figures 8 to 11In some embodiments of this application, in the second direction b, in at least one set of two adjacent first heating sections 51, the angle between the air guide surface 71 of the heat sink 7 connected to one first heating section 51 and the vertical direction is different from the angle between the air guide surface 71 of the heat sink 7 connected to the other first heating section 51 and the vertical direction.

[0048] In this embodiment, multiple first heating sections 51 are arranged at intervals along the second direction b at the top of the cooking cavity 12, and each first heating section 51 is connected to a heat dissipation component 7. The multiple first heating sections 51 are arranged sequentially along the second direction b, and two adjacent first heating sections 51 refer to two first heating sections 51 that are adjacent to each other along the second direction b. Among the multiple first heating sections 51 arranged along the second direction b, there are multiple sets of adjacent pairs of first heating sections 51. For example, the first and second first heating sections 51 form one set of adjacent first heating sections 51, the second and third first heating sections 51 form another set of adjacent first heating sections 51, and so on. At least one set of adjacent pairs of first heating sections 51 means that in these adjacent sets, there is one or more sets in which the air guiding surface 71 of the heat dissipation component 7 on the two first heating sections 51 has a different angle with the vertical direction, but it is not required that all adjacent sets meet this condition. In other words, the angle between the air guide surface 71 of the heat sink 7 on two adjacent first heating sections 51 and the vertical direction can be the same or different, as long as there is at least one set of adjacent first heating sections 51 with different angles.

[0049] In the second direction b, the airflow conditions and heat requirements differ at different locations. The airflow in the middle area is relatively strong, and the food is mainly concentrated there, while the airflow in the two side areas is relatively weak. In this embodiment, by making the air guide surfaces 71 of the heat sinks 7 on at least one set of adjacent first heating sections 51 have different tilt angles, the airflow is guided downward at different angles by the air guide surfaces 71 when it flows through different locations, thereby adapting to the specific conditions of different locations.

[0050] by Figures 8 to 11 As shown in the example, Figure 9 It shows Figure 8 The heat dissipation component 7 located in the middle of the two first heating sections 51 has an air guide surface 71 with an angle α with the vertical direction. Figure 10 It shows Figure 8 The heat dissipation component 7, located on the two first heating sections 51 on both sides of the middle two first heating sections 51, has an air guide surface 71 with an angle of β with the vertical direction. Figure 11 It shows Figure 8 The two outermost heat sinks 7 on the first heating section 51 have an air guide surface 71 that forms an angle γ with the vertical direction, i.e. Figure 10 The first heating section 51 shown is located in Figure 9 and Figure 11The first heating sections 51 shown are between each other. Here, α is less than β, and β is greater than γ. That is, the air guide surface 71 of the heat sink 7 in the middle region has the smallest tilt angle, the air guide surface 71 of the heat sink 7 immediately adjacent to the middle region has the largest tilt angle, and the air guide surface 71 of the heat sink 7 in the outermost region has a relatively small tilt angle. In this example, the air guide surfaces 71 of the middle set of first heating sections 51 and the sets of first heating sections 51 immediately adjacent to them on both sides have angles of α and β, respectively. Since α and β are different, they form a set of adjacent first heating sections 51 with different angles. Similarly, the air guide surfaces 71 of the middle set of first heating sections 51 and the outermost set of first heating sections 51 have angles of β and γ, respectively. Since β and γ are different, they also form a set of adjacent first heating sections 51 with different angles.

[0051] By differentiating the angles described above, the air guide surfaces 71 at different locations guide the airflow downwards at different angles. The air guide surface 71 of the heat sink 7 in the middle region has a smaller angle with the vertical direction, causing the larger airflow in the middle region to concentrate and blow towards the center where the food is concentrated when guiding the airflow downwards. The air guide surface 71 of the heat sink 7 immediately adjacent to the middle region has a larger angle with the vertical direction, causing the airflow to flow relatively dispersedly towards the food placement area 121. The air guide surface 71 of the heat sink 7 in the outermost region has a relatively smaller angle with the vertical direction, causing the airflow on both sides to converge towards the middle region in the first direction, reducing ineffective heat loss to the front of the side wall.

[0052] In some embodiments, α is less than γ, making the airflow in the middle more concentrated and the airflow in the two edge areas more dispersed. In other embodiments, α can also be greater than γ. That is, the angle α between the air guide surface 71 of the heat sink 7 in the middle area and the vertical direction is greater than the angle γ between the air guide surface 71 of the heat sink 7 in the outermost area and the vertical direction. In this configuration, the heat sink 7 in the middle area guides the airflow downward at a larger tilt angle, causing the larger air volume in the middle area to diffuse downward at a more divergent angle, covering the middle part of the food placement area 121. The heat sink 7 in the outermost area guides the airflow at a relatively smaller tilt angle, causing the airflow on both sides to blow towards the food placement area 121 at a more vertically downward angle, reducing the diffusion of air along the sidewalls. This angular distribution also allows the airflow to cover different positions of the food placement area 121 at different outlet angles, making the heat distribution more matched with the actual needs of each area, and further improving the uniformity of the temperature field inside the cooking cavity 12.

[0053] Please see Figure 2 and Figure 8In some embodiments of this application, a plurality of heat dissipation components 7 are arranged at intervals along a second direction b on the top of the cooking cavity 12, the second direction b being the width direction of the first opening 11; in the second direction b, the area of ​​the air guiding surface 71 of the heat dissipation component 7 located in the middle region of the top of the cooking cavity 12 is greater than the area of ​​the air guiding surface 71 of the heat dissipation component 7 located in the two sides of the top of the cooking cavity 12.

[0054] In this embodiment, multiple heat dissipation components 7 are arranged at intervals along a second direction b on the top of the cooking cavity 12. The second direction b is the width direction of the first opening 11, which is approximately the left-right direction of the oven. In the second direction b, the area of ​​the air guiding surface 71 of a single heat dissipation component 7 located in the middle region of the top of the cooking cavity 12 is larger than the area of ​​the air guiding surface 71 of a single heat dissipation component 7 located in the two side regions of the top of the cooking cavity 12.

[0055] After the airflow exits from the first air outlet 151, it flows from back to front along the first direction a, passing over the second heating element 5 and the multiple heat dissipation elements 7 connected to it at the top of the cooking cavity 12. In actual operation, the airflow distribution within the cooking cavity 12 is not uniform. Since the first air outlet 151 is typically located in the middle or slightly off-center of the rear wall, the airflow from the first air outlet 151 flows at the top of the cooking cavity 12 with a relatively larger airflow and higher wind speed in the central area, while the airflow in the side areas is relatively smaller and lower in wind speed. The larger airflow in the central area carries more air volume and has the potential to deliver more heat downwards.

[0056] In the second direction b, i.e., the left-right direction of the cooking cavity 12, the heat requirements also differ at different locations. The central area of ​​the cooking cavity 12 usually corresponds to the main part of the food placement area 121, where most of the ingredients are placed, and this area has a relatively high heat requirement. On the other hand, the two side areas of the cooking cavity 12 are close to the side walls of the housing 1, where there are relatively fewer ingredients, and heat near the side walls is more easily dissipated to the outside through the side walls of the housing 1, so the heat requirement in the two side areas is relatively low.

[0057] This embodiment fully utilizes the relatively large airflow in the central region. By making the area of ​​the air guide surface 71 of a single heat sink 7 located in the central region of the top of the cooking cavity 12 larger than the area of ​​the air guide surface 71 of a single heat sink 7 located in the two side regions of the top of the cooking cavity 12 in the second direction b, the larger air guide surface 71 in the central region can receive the larger airflow in the central region and guide more of the airflow downward to the food placement area 121. In this way, the larger air volume in the central region is effectively utilized and converted into downward-flowing heating airflow, providing more heat to the central region where the food is concentrated. In contrast, the area of ​​the air guide surface 71 in the side regions is relatively small, and the airflow in the side regions is also relatively small, so the downward airflow guided by the air guide surface 71 is correspondingly reduced, and the heat delivered to the side regions is correspondingly reduced.

[0058] This configuration matches the larger airflow in the central area with the larger area of ​​the air guide surface 71, while the smaller airflow in the side areas matches the smaller area of ​​the air guide surface 71. The natural distribution of airflow adapts to the design of the air guide surface 71 area. The central area receives more heat to heat the food, while the heat supply to the side areas is relatively reduced. This more rational heat distribution improves the uniformity of the temperature field within the cooking cavity 12, thereby enhancing the overall uniformity and efficiency of food heating.

[0059] Please see Figure 8 In some embodiments of this application, the second heating element 5 includes a plurality of first heating sections 51, which extend along a first direction a, the first direction a being the direction from the first air outlet 151 to the first opening 11, and the plurality of first heating sections 51 are arranged at intervals along a second direction b, and each first heating section 51 is connected to a heat dissipation element 7; in the second direction b, the area of ​​the air guiding surface 71 of a single heat dissipation element 7 connected to the first heating section 51 in the middle area of ​​the top of the cooking cavity 12 is larger than the area of ​​the air guiding surface 71 of a single heat dissipation element 7 connected to the first heating section 51 in the two sides of the top of the cooking cavity 12.

[0060] In this embodiment, the second heating element 5 includes a plurality of first heating sections 51. The first heating sections 51 extend along a first direction a, which is the direction from the first air outlet 151 to the first opening 11, that is, roughly the front-to-back direction of the oven. The plurality of first heating sections 51 are arranged at intervals along a second direction b, which is the width direction of the first opening 11, that is, roughly the left-to-right direction of the oven. Each first heating section 51 is connected to a heat sink 7.

[0061] In the second direction b, the area of ​​the air guide surface 71 of the heat sink 7 connected to the first heating section 51 in the middle area of ​​the top of the cooking cavity 12 is larger than the area of ​​the air guide surface 71 of the heat sink 7 connected to the first heating section 51 in the two side areas of the top of the cooking cavity 12. By setting the second heating element 5 as a plurality of first heating sections 51 arranged at intervals along the second direction b, and connecting the heat sink 7 to each first heating section 51, the change in the area of ​​the air guide surface 71 of the heat sink 7 in the second direction b directly corresponds to the specific position of each first heating section 51. The heat sink 7 on the first heating section 51 in the middle area has a larger air guide surface 71, which can receive the larger airflow in the middle area and guide more airflow downward to the food placement area 121, providing more heat to the middle area where the food is concentrated. The area of ​​the air guide surface 71 of the heat sink 7 on the first heating section 51 in the two side areas is relatively small, and the airflow in the two side areas is also relatively small, so the downward airflow is correspondingly reduced. This configuration ensures that the positional distribution of the first heating section 51 in the second direction b, the area variation of the air guide surface 71 of the heat sink 7, and the natural distribution of airflow within the cooking cavity 12 are matched, resulting in a more reasonable heat distribution and further improving the uniformity of the temperature field within the cooking cavity 12.

[0062] Please see Figure 12 In some embodiments of this application, multiple heat sinks 7 are arranged at intervals along a first direction a, where the first direction a is the direction from the first air outlet 151 to the first opening 11. Along the first direction a, the angle between the air guiding surface 71 of the heat sink 7 and the vertical direction gradually decreases.

[0063] In this embodiment, multiple heat sinks 7 are arranged at intervals along a first direction a, which is the direction from the first air outlet 151 to the first opening 11, roughly corresponding to the front-to-back direction of the oven. Along the first direction a, the angle between the air guide surface 71 of the heat sink 7 and the vertical direction gradually decreases. The first air outlet 151 is located near the rear wall inside the oven. After the airflow exits from the first air outlet 151, it flows roughly from back to front along the first direction a. Multiple heat sinks 7 are arranged sequentially at intervals from back to front along the first direction a, with each heat sink 7's air guide surface 71 forming an angle with the vertical direction. Different inclination angles of the air guide surface 71 result in different directions of airflow guidance. The more inclined the air guide surface 71 is, the larger the angle with the vertical direction, the more the airflow is guided downwards, resulting in a greater horizontal directional velocity and enabling heat to be delivered to a more forward position. The more vertical the air guide surface 71 is, the smaller the angle with the vertical direction, the closer the direction of the airflow is to directly downwards, the smaller the horizontal velocity of the airflow, and the more heat is directly pressed towards the area directly downwards.

[0064] In actual cooking, ingredients are usually placed in the front-middle area of ​​the cooking cavity 12, near the first opening 11, while the area below the inner rear wall near the first air outlet 151 is often left unoccupied. Therefore, at the position closest to the first air outlet 151, the airflow needs to be guided downwards at a large angle so that heat can cross the ineffective area below the inner rear wall and blow towards the food placement area 121 at the front. At this time, the angle between the air guide surface 71 and the vertical direction is large, and the air guide surface 71 is relatively more inclined. After being guided, the airflow blows forward and downwards at a relatively inclined angle, which can deliver heat to the location of the ingredients that is farther from the rear wall and closer to the first opening 11.

[0065] As the heat sink 7 moves closer to the first opening 11, if it maintains a large tilt angle, the airflow will continue to be guided forward and downward, potentially blowing directly onto the door 2 located at the frontmost opening 11, causing significant heat loss. This not only wastes energy but may also lead to excessively high temperatures in the door 2. Therefore, the closer it gets to the first opening 11, the smaller the angle between the air guide surface 71 of the heat sink 7 and the vertical direction becomes, making the air guide surface 71 more vertical and guiding the airflow further and further downward. In this way, the airflow is more directly pressed downward as it approaches the first opening 11, rather than continuing to blow forward onto the door 2, thus concentrating the heat delivery to the food placement area 121 at the front of the cooking cavity 12 and reducing ineffective heat loss towards the door 2.

[0066] By gradually reducing the angle between the air guide surface 71 of the heat sink 7 and the vertical direction in the first direction a, this embodiment rationally distributes the guiding direction and landing point of the airflow throughout the entire front-to-back direction. Near the inner region of the first air outlet 151, a larger angle is used to transport heat diagonally downwards and forwards, ensuring heat coverage of the food area in front. Near the front region of the first opening 11, a smaller angle is used to push the airflow more directly downwards, preventing heat from being directly ejected from the door 2 and lost. This arrangement makes the heat distribution in the front-to-back direction more closely match the actual placement of the food, effectively reducing heat loss and further improving the uniformity of the temperature field and the efficiency of heat utilization within the cooking cavity 12.

[0067] In some embodiments of this application, the angle between the air guide surface 71 and the vertical direction is between 10° and 45°. The size of the angle between the air guide surface 71 and the vertical direction directly determines the flow direction when the airflow is guided. The smaller the angle, the closer the air guide surface 71 is to a vertical state, and the more horizontal the normal direction of the air guide surface 71 is. When the airflow impacts the air guide surface 71, the degree to which the airflow direction is forcibly changed is higher. However, if the angle is too small, the air guide surface 71 is almost perpendicular to the horizontal direction of the airflow. The airflow will collide head-on with the air guide surface 71, mainly producing a blocking effect rather than a guiding effect. The airflow cannot be smoothly changed in direction. Instead, it will generate greater turbulence and pressure loss in front of the air guide surface 71, and cannot form an effective downward directional flow. The larger the angle, the more inclined the air guide surface 71 is, and the more the normal direction of the air guide surface 71 is downward. When the airflow comes into contact with the air guide surface 71, it is gradually deflected downward, and the guiding effect is smoother. However, if the angle is too large, the air guide surface 71 is too flat, and the downward guiding ability of the airflow will be insufficient. Most of the airflow will remain horizontal and cannot be fully pressed towards the food placement area 121.

[0068] The lower limit of the angle between the air guide surface 71 and the vertical direction is set at 10°, mainly to avoid the air guide surface 71 being too vertical. When the angle is less than 10°, the air guide surface 71 is almost upright in the mainstream airflow path, blocking the airflow head-on. This not only fails to effectively guide the airflow downwards but also causes significant airflow separation and energy loss. Simultaneously, the airflow accumulates in front of the air guide surface 71, preventing the smooth forward and downward transfer of heat to the food placement area 121. Setting a minimum angle of 10° allows the air guide surface 71 to have a certain tilt. When the airflow encounters the air guide surface 71, it no longer impacts head-on but is gradually received by the air guide surface 71 and flows diagonally downwards along its surface, thus achieving effective guidance.

[0069] The upper limit of the angle between the air guide surface 71 and the vertical direction is set at 45°, mainly to avoid insufficient guiding force of the air guide surface 71. When the angle exceeds 45°, the air guide surface 71 is too gentle, and its downward guiding effect on the airflow is significantly weakened. After the airflow passes through the air guide surface 71, it still maintains a large horizontal velocity component, making it difficult to be fully pressed downward into the food placement area 121, especially in the front area near the first opening 11. The airflow is prone to directly rushing towards the door 2, causing heat loss. Setting the maximum angle of 45° gives the air guide surface 71 sufficient downward guiding ability, which can gradually deflect the airflow downward during the flow process, effectively transferring heat to the area where the food is located.

[0070] By controlling the angle between the air guide surface 71 and the vertical direction within the range of 10° to 45°, this embodiment avoids both the problem of the air guide surface 71 being too vertical, causing obstruction and inability to guide the air, and the problem of the air guide surface 71 being too flat, resulting in insufficient downward guiding capacity. The air guide surface 71 can smoothly receive the horizontal airflow and gradually guide it diagonally downwards. While effectively suppressing heat loss towards the door 2, it rationally distributes heat to the food placement area 121 at the front of the cooking cavity 12, thereby improving the uniformity of the temperature field within the cooking cavity 12 and increasing the efficiency of heat utilization.

[0071] Please see Figure 2 and Figure 8 In some embodiments of this application, the second heating element 5 includes a heating tube, and the heat dissipation element 7 includes fins. The fins are sleeved on the heating tube, and the side of the fins facing the first air outlet 151 forms an air guide surface 71.

[0072] In this embodiment, the heating element generates heat when energized, thus heating the food. Fins are fitted onto the heating element, meaning the fins are fixedly connected to the outer periphery of the heating element via a fitted design. A tight contact is formed between the fins and the heating element, and the heat generated by the heating element is efficiently transferred to the fins through thermal conduction. The fins, utilizing their larger surface area compared to the heating element itself, dissipate the heat into the surrounding air.

[0073] The first air outlet 151 is located near the rear wall inside the oven. After the airflow exits from the first air outlet 151, it flows from back to front, roughly along the first direction a. The side of the fins facing the first air outlet 151 directly faces the incoming airflow direction, and this side acts as a guide surface 71 to receive the airflow from the first air outlet 151. The guide surface 71 changes the direction of the airflow and the heat emitted by the fins, guiding it downwards to the food placement area 121.

[0074] By setting the second heating element 5 as a heating tube and the heat dissipation element 7 as fins fitted onto the heating tube, with the side of the fins facing the first air outlet 151 forming an air guide surface 71, this embodiment achieves the dual functions of heat dissipation and airflow guidance with a relatively simple structure. The heating tube provides a heat source, the fins expand the heat dissipation area and efficiently transfer heat to the air, and at the same time, the side of the fins facing the first air outlet 151 serves as the air guide surface 71 to directionally guide the airflow carrying heat to the food area. The structure is compact and has a high degree of functional integration, which helps to reduce manufacturing costs and assembly complexity.

[0075] In other embodiments of this application, the second heating element 5 and the heat dissipation element 7 may also adopt other structural forms, and are not limited to the combination of heating tube and fins sleeved on the heating tube.

[0076] For example, the second heating element 5 can be in the form of a heating plate, which is a flat plate structure. The heat dissipation element 7 can be connected to the surface of the heating plate by welding, snap-fitting, or integral molding. The heat dissipation element 7 can be a sheet-like heat dissipation fin, with the side of the heat dissipation fin facing the first air outlet 151 forming an air guide surface 71, which can also achieve the dual functions of heat dissipation and airflow guidance.

[0077] For example, the second heating element 5 can be in the form of a heating rod, which is a solid columnar structure. The heat sink 7 can be fixed to the outer periphery of the heating rod by means of threaded connection, interference fit, etc. The heat sink 7 can be an annular heat sink, which is sleeved on the heating rod, and the side of the annular heat sink facing the first air outlet 151 forms an air guide surface 71.

[0078] In other examples, the heat sink 7 may not be a sheet-like structure, but rather a columnar, conical, or other irregularly shaped protrusion, as long as its surface can increase the heat dissipation area and it has a guide surface 71 on the side facing the first air outlet 151 that can guide the airflow downwards. The connection method between the heat sink 7 and the second heating element 5 can also be selected according to actual needs, such as welding, riveting, snap-fit ​​connection, or integral molding, as long as the heat conduction efficiency and connection reliability between the two can be guaranteed.

[0079] In some embodiments of this application, the fins are circular, and the ratio of the fin diameter to the heating tube diameter is 1.5 to 3. In this embodiment, the fins are circular, and the ratio of the fin diameter to the heating tube diameter is 1.5 to 3. This ratio range includes two endpoints, that is, the ratio can be 1.5, 3, or any value between 1.5 and 3.

[0080] The lower limit for the ratio of fin diameter to heating tube diameter is set at 1.5, primarily based on the following considerations. One of the main functions of fins is to increase the heat dissipation area of ​​the heating tube, allowing the heat generated by the heating tube to be dissipated into the flowing air through a larger surface area. If the fin diameter is too small relative to the heating tube diameter, i.e., the ratio is less than 1.5, the increased surface area of ​​the fins is relatively limited, and the effect of expanding the heat dissipation area is not significant. The ability of the fins to dissipate heat is not significantly improved compared to the case without fins, and the heat exchange enhancement effect of the fins cannot be fully utilized. When the ratio reaches 1.5 or higher, the surface area of ​​the fins is significantly increased relative to the heating tube itself, effectively transferring the heat from the heating tube to the flowing air through a larger area, resulting in a significant improvement in heat dissipation.

[0081] The upper limit of the ratio of fin diameter to heating tube diameter is set to 3, mainly based on the following considerations. The fins are fitted onto the heating tube. During operation, the heating tube is energized and generates heat, which is transferred to the fins through heat conduction. Simultaneously, airflow exits from the first outlet 151, sweeping across the fin surface and generating a certain airflow impact force. If the fin diameter is too large relative to the heating tube diameter, i.e., the ratio exceeds 3, the overhang length of the fins is too long, making them prone to vibration under airflow impact. Under long-term operation, continuous vibration may loosen the connection between the fins and the heating tube, or even cause fatigue fracture of the fins, affecting the reliability and service life of the heat sink 7. Setting the upper limit of the ratio to 3 keeps the fin diameter within a reasonable range, providing sufficient heat dissipation area while avoiding the risk of vibration fracture due to excessively large fins, ensuring the structural reliability and long-term stable operation of the heat sink 7.

[0082] In some embodiments of this application, the ratio of the thickness of the fin to the spacing between two adjacent fins is 1 / 4 to 1 / 2.

[0083] In this embodiment, the ratio of fin thickness to the spacing between two adjacent fins is between 1 / 4 and 1 / 2. This ratio range includes two endpoints; that is, the ratio can be 1 / 4, 1 / 2, or any value between 1 / 4 and 1 / 2. It should be noted that the ratio of fin thickness to spacing shown in the accompanying drawings is only illustrative and intended to clearly illustrate the structure and arrangement of the fins, and does not represent actual proportional dimensions.

[0084] The thickness of a fin refers to the vertical distance between its surface and its back surface. The spacing between two adjacent fins refers to the distance between the two opposing surfaces of two adjacent fins along the axis of the heating tube. The ratio of fin thickness to the spacing between two adjacent fins reflects the density of the fins along the axis of the heating tube and the structural strength of the fins themselves.

[0085] The lower limit for the ratio of fin thickness to the spacing between adjacent fins is set at 1 / 4, primarily based on the following considerations. If the fin thickness is too small relative to the spacing, i.e., the ratio is less than 1 / 4, it means the fins are very thin while the spacing is relatively large. In this case, the structural strength of the fins themselves is low, and the thinner fins are prone to deformation under long-term heating and repeated airflow impact. At the same time, although a larger fin spacing is beneficial for airflow, the fins are too thin, which limits their ability to absorb and dissipate heat from the heating element. When the ratio reaches 1 / 4 or higher, the fins have sufficient thickness to ensure structural strength, and the ratio between the fins and the spacing allows for the formation of reasonable airflow channels between adjacent fins, which is beneficial for airflow while ensuring that the fins themselves have sufficient heat dissipation capacity.

[0086] Setting the upper limit of the ratio of fin thickness to the spacing between adjacent fins to 1 / 2 is primarily based on the following considerations. If the fin thickness is too large relative to the spacing, i.e., the ratio exceeds 1 / 2, it means the fins are too thick and the spacing is too small. Too small a fin spacing results in an overly narrow airflow channel between adjacent fins, increasing airflow resistance, reducing wind speed, and hindering sufficient heat exchange between the airflow and the fin surface. Simultaneously, too small a spacing can easily accumulate cooking fumes and impurities between adjacent fins, potentially leading to carbon buildup over time, affecting heat dissipation and hygiene. Furthermore, if the fin spacing is too small and the fin thickness is large, heat can easily concentrate excessively in localized areas between adjacent fins, resulting in poor temperature uniformity in the heating element in those areas, potentially causing localized overheating and affecting the lifespan of the heating element. Setting the upper limit of the ratio to 1 / 2 ensures sufficient spacing between the fins, allowing for smoother airflow while reducing the risk of carbon buildup, avoiding localized overheating, and contributing to the overall temperature uniformity of the heating element.

[0087] By controlling the ratio of fin thickness to the spacing between adjacent fins within the range of 1 / 4 to 1 / 2, this embodiment achieves a reasonable balance between fin structural strength, airflow permeability, and heat dissipation uniformity. The fins have sufficient thickness to ensure structural strength while maintaining an appropriate spacing to allow for smooth airflow and sufficient heat exchange. This also reduces the risk of carbon buildup and localized high temperatures, which helps ensure the performance and reliability of the fins and heating elements during long-term use.

[0088] The above are merely preferred embodiments of this application and are not intended to limit this application. The technical solutions of the various embodiments in this application can be arbitrarily combined without conflict, and the resulting technical solutions also fall within the protection scope of this application. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. An oven, characterized in that, The oven includes: The box body has a first opening for taking out and placing items. Fan cover; The fan cover is disposed inside the housing and located on the side opposite to the first opening. The fan cover divides the interior of the housing into a cooking chamber and a hot air chamber. The hot air chamber has at least one air inlet communicating with the cooking chamber and at least one air outlet communicating with the cooking chamber. A first heating element; the first heating element is disposed inside the hot air cavity; A first fan; the first fan is disposed inside the hot air cavity; The second heating element is disposed at the top of the cooking cavity, and the air outlet includes a first air outlet facing the second heating element so as to guide the airflow from the hot air cavity to the second heating element. Heat dissipation component; the heat dissipation component is connected to the second heating component to dissipate the heat of the second heating component, and the side of the heat dissipation component facing the first air outlet has an air guide surface, which is used to guide the airflow flowing through the second heating component downward to the food placement area; The second heating element includes a plurality of first heating sections, each extending along a first direction, the first direction being the direction from the first air outlet to the first opening. The plurality of first heating sections are arranged at intervals along a second direction, the second direction being the width direction of the first opening. A plurality of heat dissipation elements are arranged at intervals on the first heating sections along the first direction. In the second direction, in at least one set of two adjacent first heating sections, the angle between the air guide surface of the heat sink connected to one first heating section and the vertical direction is different from the angle between the air guide surface of the heat sink connected to the other first heating section and the vertical direction.

2. The oven as described in claim 1, characterized in that, In the second direction, the area of ​​the air guide surface of a single heat sink connected to the first heating section in the middle region of the top of the cooking cavity is greater than the area of ​​the air guide surface of a single heat sink connected to the first heating section in the two side regions of the top of the cooking cavity.

3. The oven as described in claim 1, characterized in that, Along the first direction, the angle between the air guiding surface of the heat sink and the vertical direction gradually decreases.

4. The oven as described in claim 1, characterized in that, At least one of the dimensions and spacing of the air guide surfaces of at least two of the heat sinks is different, so that the airflow flowing through the second heating element is guided downward to the food placement area with different air volume.

5. The oven as described in any one of claims 1 to 4, characterized in that, The angle between the air guide surface and the vertical direction is 10° to 45°.

6. The oven as described in any one of claims 1 to 4, characterized in that, The second heating element includes a heating tube, and the heat dissipation element includes fins. The fins are sleeved on the heating tube, and the side of the fins facing the first air outlet forms the air guide surface.

7. The oven as described in claim 6, characterized in that, The fins are circular, and the ratio of the diameter of the fins to the diameter of the heating tube is 1.5 to 3.

8. The oven as described in claim 6, characterized in that, The ratio of the thickness of the fin to the distance between two adjacent fins is 1 / 4 to 1 / 2.

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