A rapid heating electric oven and a control method thereof

Abstract

The application discloses a kind of fast heating electric oven and its control method, it is related to kitchen appliance technical field, the device includes oven box and electric heating pipe, the inside one side of oven box is equipped with frequency conversion fan unit, the output end of frequency conversion fan unit is equipped with C type air duct, the middle part protruding end of C type air duct is equipped with two exhaust ports opposite frequency conversion fan unit, two end portions of C type air duct are inclined towards two side electric heating pipes, and wind baffle is arranged between exhaust port and C type air duct end portion, and oven box is integrally provided with intelligent control module.The device is preheated in roasting stage by starting internal circulation mode, so that frequency conversion fan unit circulates internal air, so that temperature rapidly spreads, thereby shortening preheating cycle, and in subsequent roasting process, internal circulation mode can be selected to keep or exit according to demand, so as to cope with different types of food processing.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliance technology, and in particular to a rapid heating electric oven and its control method. Background Technology

[0002] Traditional household electric ovens typically require a long preheating time before cooking to reach the set temperature (such as 180℃-200℃). The usual preheating control logic is as follows: the user selects a heating mode, including upper heating, lower heating, and simultaneous upper and lower heating, and sets the temperature. The oven then heats continuously at a fixed power according to the selected mode until the cavity temperature reaches the set value.

[0003] This method has a significant drawback: slow preheating and excessive waiting time for users. The root cause is that many heating modes initially involve "localized heating," with a single heat source and slow heat transfer and convection within the cavity. This results in a prolonged time required for the entire cavity to reach a uniform and rapid high temperature. This impacts cooking efficiency and reduces the user experience. Current air fryers on the market use hot air circulation to achieve rapid and uniform internal temperature increases. However, their forced air circulation can cause some foods to lose moisture quickly. Compared to ovens, they are only suitable for deep-fried foods and have certain limitations. To address this, a fast-heating electric oven and its control method are provided. This solves the problems of long preheating cycles and high energy consumption of traditional ovens, and also prevents excessive moisture loss when baking foods that require moisture retention. Summary of the Invention

[0004] The purpose of this invention is to provide a fast-heating electric oven and its control method to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a rapid heating electric oven, comprising an oven body and electric heating tubes installed on the upper and lower sides inside the oven body. A variable frequency fan unit is installed on one side of the oven body. A C-shaped air guide is installed at the output end of the variable frequency fan unit. The concave side of the middle of the C-shaped air guide is connected to the variable frequency fan unit. Two exhaust ports are opened at the convex end of the middle of the C-shaped air guide, facing the variable frequency fan unit. The two ends of the C-shaped air guide are inclined towards the electric heating tubes on both sides, and a baffle is provided between the exhaust ports and the ends of the C-shaped air guide. The baffle can be rotated to block the ends of the C-shaped air guide or the exhaust ports, so that the variable frequency fan unit blows the heat from the middle of the oven body to the outside or the upper and lower sides inside the oven body, thereby achieving external exhaust or internal circulation. An intelligent control module is integrated into the oven body. The intelligent control module can control the variable frequency fan unit and the baffle according to a preset program based on the temperature and baking conditions inside the oven body.

[0006] Preferably, the outer wall of the oven body is rotatably provided with a heat preservation lid, and a double-layer vacuum heat preservation glass is fixedly embedded in the heat preservation lid. A grid groove is opened on one side of the inner wall of the oven body, and a grid frame is fixedly provided on the outer wall of the oven body facing the grid groove. An assembly chamber is formed between the grid groove and the grid frame, and the variable frequency fan unit and the C-shaped air guide are fixedly installed in the assembly chamber.

[0007] Preferably, both sides of the inner wall of the oven body are integrally formed with supporting protrusions, and the inner wall of the oven body and the side facing the insulated box cover are formed with reflective protrusions by stamping. Multiple temperature sensors are provided in the inner wall interlayer of the oven body, and the multiple temperature sensors are discretely distributed.

[0008] Preferably, an air guide is provided inside the oven body on the side opposite to the grille groove. There are two sets of air guides, with one end of each set extending to the upper and lower sides of the oven body. The air guides are arc-shaped so that the airflow returning through the C-shaped air guide is heated by the electric heating tube, then guided to the center through the air guide, and then drawn out by the variable frequency fan unit, thereby forming two airflow circulation channels on the upper and lower sides of the oven body.

[0009] Preferably, the C-shaped air guide duct is provided with an air outlet for connecting the variable frequency fan unit, and return air ducts are respectively provided on the upper and lower sides of the C-shaped air guide duct. The baffle plate is rotatably disposed in the return air duct, and the exhaust port is opened on the side wall of the return air duct, so that when the baffle plate rotates to cover one of the return air duct or the exhaust port, the other is naturally exposed and connected to the air outlet.

[0010] Preferably, a high-temperature resistant linear motor is fixedly installed on the side wall of the C-shaped air guide duct, a drive bar is fixedly installed on the mover of the high-temperature resistant linear motor, a hollow bar is fixedly installed on the side of the baffle plate, and a sliding head is fixedly installed at the end of the drive bar, and the sliding head is slidably installed in the hollow bar, so that when the drive bar moves along the high-temperature resistant linear motor, the sliding head drives the hollow bar to rotate.

[0011] A control method for a rapid heating electric oven, comprising the following steps: S1. The user selects a preset baking program through the intelligent control module and sets the heating temperature and time, and the oven begins to preheat; S2. Preheating monitoring: The temperature sensor continuously monitors the internal temperature, and the intelligent control module keeps track of time. If the preheating temperature does not reach the preset temperature within the preset time, the internal circulation mode is activated. At this time, the baffle plate blocks the exhaust port, and the variable frequency fan unit starts to circulate internal hot air. S3. When the preset temperature is reached, the variable frequency fan unit will automatically shut down, and the baffle will flip to expose the exhaust port. Then, the subsequent baking will proceed according to the preset baking program.

[0012] Preferably, in step S1, the preset baking program includes a preheating program, wherein the preheating program uses a single-sided or double-sided electric heating tube for heating, and the preheating program can be manually skipped from preheating monitoring and directly start the internal circulation mode for rapid heating.

[0013] Preferably, in step S2, under internal circulation mode, the preheating time can be further shortened by increasing the temperature of the electric heating element.

[0014] Preferably, in step S3, manual adjustment allows the internal circulation mode to remain on during subsequent baking processes.

[0015] The technical effects and advantages of this invention are as follows: 1. This rapid heating electric oven works by inserting a baking tray containing food between the support protrusions on both sides and activating the electric heating element for baking. During the initial preheating stage, a high-temperature resistant linear motor drives the drive bar to move outward, causing the baffle to block the exhaust port. The variable frequency fan unit then activates, drawing internal air outward into the return air duct. The air is then sprayed at an angle through both ends of a C-shaped air guide tube onto the electric heating element, which heats the airflow. The airflow is then guided towards the center through the air guides on the upper and lower sides, and then drawn outward by the variable frequency fan unit. This creates two airflow cycles inside the oven, achieving rapid heating of both the upper and lower layers and shortening the preheating cycle.

[0016] 2. The control method of this rapid heating electric oven uses a temperature sensor to detect the temperature during the preheating stage and simultaneously time it. When the preset time is reached but the overall average temperature has not yet been reached, the internal circulation mode is automatically activated. This accelerates temperature conduction through internal airflow circulation, allowing the entire oven cavity to quickly reach the preset temperature and shortening the preheating cycle. Compared with traditional ovens, the food cooking time is significantly reduced. Furthermore, when the preset temperature is reached, the internal circulation mode is automatically exited. The entire process is fully automatic and requires no manual intervention.

[0017] 3. This rapid heating electric oven, when baking certain fried foods, starts by activating the electric heating element. Simultaneously, a baffle plate hovers between the exhaust port and the return air duct. At this time, the variable frequency fan unit is activated, drawing internal air outwards. Some of this air enters the return air duct and is then sprayed obliquely onto the electric heating element through both ends of a C-shaped air guide tube. The heating element heats the airflow, which is then guided towards the center through the upper and lower air guides before being drawn outwards by the variable frequency fan unit. This creates a hot air circulation heating system, allowing the entire device to function as an "air fryer" for air-frying similar foods. Simultaneously, some air is directly discharged through the exhaust port to prevent excessive internal moisture content.

[0018] 4. The control method of this fast-heating electric oven allows for manual adjustment, enabling the internal circulation mode to be continuously or intermittently activated during subsequent baking processes. This provides auxiliary hot air circulation heating during baking, achieving a dual mode of baking and hot air circulation, which increases baking speed and effectively controls the moisture content of food. Attached Figure Description

[0019] Figure 1 This is a schematic diagram of the outer surface of the oven housing of the present invention; Figure 2 This is a schematic diagram of the interior of the oven body of the present invention; Figure 3 This is a front sectional view of the interior of the oven body of the present invention; Figure 4 This is a schematic diagram of the inner wall structure of the oven cavity of the present invention; Figure 5 This is a schematic diagram of the outer surface of the C-shaped air guide tube of the present invention; Figure 6 This is a schematic diagram of the interior of the C-shaped air duct of the present invention; Figure 7 This is a flowchart illustrating the main logic of the control method for the rapid heating electric oven of the present invention.

[0020] In the diagram: 1. Oven body; 2. Insulated box lid; 3. Intelligent control module; 4. Grille frame; 5. Electric heating element; 6. Support protrusion; 7. Reflective protrusion; 8. Air guide section; 9. Double-layer vacuum insulated glass; 10. C-shaped air guide duct; 11. Variable frequency fan unit; 12. Drive bar; 13. Hollow bar; 14. High temperature resistant linear motor; 15. Air outlet; 16. Exhaust port; 17. Return air duct; 18. Baffle plate; 19. Grille groove; 20. Assembly chamber. Detailed Implementation

[0021] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] Example 1: The present invention provides as follows Figures 1-6 The illustrated rapid heating electric oven includes an oven body 1 and electric heating tubes 5 installed on the upper and lower sides inside the oven body 1. A variable frequency fan unit 11 is installed on one side of the oven body 1. A C-shaped air guide duct 10 is installed at the output end of the variable frequency fan unit 11. The concave side of the middle of the C-shaped air guide duct 10 is connected to the variable frequency fan unit 11. Two exhaust ports 16 are provided at the convex end of the middle of the C-shaped air guide duct 10, facing the variable frequency fan unit 11. The two ends of the C-shaped air guide duct 10 are inclined towards the electric heating tubes 5 on both sides. Furthermore, a baffle plate 18 is provided between the exhaust port 16 and the end of the C-shaped air duct 10. The baffle plate 18 can be rotated to cover the end of the C-shaped air duct 10 or the exhaust port 16, so that the variable frequency fan unit 11 blows the heat in the middle of the oven body 1 to the outside or the upper and lower sides inside the oven body 1, thereby realizing external exhaust or internal circulation. An intelligent control module 3 is integrated in the oven body 1. The intelligent control module 3 can control the variable frequency fan unit 11 and the baffle plate 18 according to the temperature and baking in the oven body 1 according to a preset program.

[0023] An insulated cover 2 is rotatably mounted on the outer wall of the oven body 1. A double-layer vacuum insulated glass 9 is fixedly embedded in the insulated cover 2. A grid groove 19 is opened on one side of the inner wall of the oven body 1. A grid frame 4 is fixedly mounted on the outer wall of the oven body 1, facing the grid groove 19. An assembly chamber 20 is formed between the grid groove 19 and the grid frame 4. The variable frequency fan unit 11 and the C-shaped air duct 10 are fixedly installed in the assembly chamber 20.

[0024] The inner walls of the oven body 1 are integrally formed with support protrusions 6 on both sides. The inner wall of the oven body 1 and the side facing the heat preservation box cover 2 are formed with reflective protrusions 7 by stamping. Multiple temperature sensors are installed in the inner wall interlayer of the oven body 1, and the multiple temperature sensors are discretely distributed.

[0025] Inside the oven body 1, on the side opposite to the grille 19, there is an air guide 8. There are two sets of air guides 8, with the opposite ends of the two sets of air guides 8 extending to the upper and lower sides of the oven body 1 respectively. The air guides 8 are arc-shaped so that the airflow returning through the C-shaped air guide 10 is heated by the electric heating tube 5, and then guided to the center through the air guide 8. Then it is drawn out by the variable frequency fan unit 11, thereby forming two airflow circulation channels on the upper and lower sides of the oven body 1 respectively.

[0026] The C-shaped air duct 10 has an air outlet 15 connected to the variable frequency fan unit 11. The upper and lower sides of the C-shaped air duct 10 are respectively provided with return air ducts 17. The baffle plate 18 is rotatably set in the return air duct 17, and the exhaust port 16 is opened on the side wall of the return air duct 17, so that the baffle plate 18 rotates to cover either the return air duct 17 or the exhaust port 16, while the other is exposed and connected to the air outlet 15.

[0027] A high-temperature resistant linear motor 14 is fixedly installed on the side wall of the C-shaped air duct 10. A drive bar 12 is fixedly installed on the mover of the high-temperature resistant linear motor 14. A hollow bar 13 is fixedly installed on the side of the baffle plate 18. A sliding head is fixedly installed at the end of the drive bar 12 and is slidably installed in the hollow bar 13 so that when the drive bar 12 moves along the high-temperature resistant linear motor 14, the sliding head drives the hollow bar 13 to flip.

[0028] Working principle: When using this device, the baking tray containing food is inserted between the support protrusions 6 on both sides, and then the insulated box lid 2 is closed. At this time, the electric heating tube 5 is started for baking. In the initial preheating stage, the high-temperature resistant linear motor 14 drives the drive bar 12 to move outward, causing the hollow bar 13 to flip, so that the baffle plate 18 blocks the exhaust port 16. At this time, the variable frequency fan unit 11 is started. The variable frequency fan unit 11 draws the internal air outward into the return air duct 17, and then sprays it onto the electric heating tube 5 at both ends through the C-shaped air guide tube 10, so that the electric heating tube 5 heats the airflow. Then the airflow is guided to the middle through the air guides 8 on the upper and lower sides, and then drawn outward by the variable frequency fan unit 11, thereby forming two airflow swirls inside the oven box 1, so as to achieve rapid heating of the upper and lower layers, thereby shortening the preheating cycle. After preheating is complete, turn off the variable frequency fan unit 11. At this time, the high temperature resistant linear motor 14 drives the drive bar 12 to move inward, so that the baffle plate 18 blocks the return air duct 17. At this time, the water vapor inside the oven body 1 is naturally discharged outward through the grille 4 until the food is baked.

[0029] In Example 2, based on Example 1, when it is necessary to bake some fried foods, the electric heating tube 5 is activated for baking. At the same time, the high-temperature resistant linear motor 14 drives the drive bar 12 to move outward, causing the hollow bar 13 to flip. This causes the baffle plate 18 to hover between the exhaust port 16 and the return air duct 17. At this time, the variable frequency fan unit 11 is activated, and the variable frequency fan unit 11 draws the internal air outward. At this time, some air enters the return air duct 17 and is then sprayed obliquely onto the electric heating tube 5 through both ends of the C-shaped air guide tube 10, so that the electric heating tube 5 heats the airflow. Then the airflow is guided to the center through the air guides 8 on the upper and lower sides, and then drawn outward by the variable frequency fan unit 11, thereby forming a hot air circulation heating. In this way, the entire device is used as an "air fryer" to air fry fried foods. At the same time, some air is directly discharged through the exhaust port 16 to avoid excessive internal moisture content.

[0030] In Example 3, based on Example 1, when some low-moisture food processing is required, the exhaust port 16 is blocked by the baffle plate 18. At this time, the variable frequency fan unit 11 is started to quickly circulate and preheat the internal temperature. Then, by reducing the variable frequency fan unit 11 or directly turning off the variable frequency fan unit 11, the internal air circulation is slowed down, and the internal environment is relatively sealed, thereby reducing moisture loss in the subsequent baking process.

[0031] In Example 4, based on Example 1, when baking large-volume foods with high moisture content is required, after preheating, the high-temperature linear motor 14 drives the drive bar 12 to move inward, so that the baffle plate 18 blocks the return air duct 17. At this time, the variable frequency fan unit 11 is kept running at high speed, and the water vapor inside the oven chamber 1 is quickly discharged outward through the grille 4 until the food is baked, thereby facilitating the rapid discharge of moisture from the food.

[0032] Example 5: Based on Example 1, the present invention provides the following... Figure 7 The method for controlling a fast-heating electric oven, as shown, includes the following steps: S1. The user selects a preset baking program through the intelligent control module 3 and sets the heating temperature and time, and the oven begins to preheat. S2. Preheating monitoring: The temperature sensor continuously monitors the internal temperature, and the intelligent control module 3 keeps track of time. If the preheating temperature does not reach the preset temperature within the preset time, the internal circulation mode is activated. At this time, the baffle 18 blocks the exhaust port 16, and the variable frequency fan unit 11 starts to circulate internal hot air. S3. When the preset temperature is reached, the variable frequency fan unit 11 automatically shuts down, and the baffle plate 18 flips to expose the exhaust port 16.

[0033] In this embodiment, a control method for a fast-heating electric oven is provided. A temperature sensor detects the temperature during the preheating stage and keeps track of the time. When the preset time is reached but the overall average temperature has not yet been reached, the internal circulation mode is automatically activated. This accelerates temperature conduction through internal airflow circulation, allowing the entire oven cavity 1 to quickly reach the preset temperature, shortening the preheating cycle. Compared to traditional ovens, food cooking time is significantly reduced. Furthermore, when the preset temperature is reached, the internal circulation mode is automatically exited. The entire process is fully automatic and requires no manual intervention, preventing excessive moisture loss due to forgetting to exit the internal circulation mode later.

[0034] Example 6: Based on Example 5, the preset baking program includes a preheating program, wherein the preheating program uses one or both electric heating tubes 5 for heating. The preheating program can be manually skipped from preheating monitoring and directly start the internal circulation mode for rapid heating. In this example, during the preheating stage, the user can choose to use one or both electric heating tubes 5 for heating, and can make the choice according to different types of baked food. At the same time, during this stage, the internal temperature can be raised to the preset value more quickly by directly starting the internal circulation mode, thereby further shortening the preheating cycle.

[0035] In Example 7, based on Example 5, in the internal circulation mode, the preheating time can be further shortened by increasing the temperature of the electric heating element 5. When the preset time is reached, if the overall average temperature has not reached the preset temperature, the internal circulation mode is automatically activated. The internal airflow is circulated to accelerate temperature conduction, and the power of the electric heating element 5 is increased, so that the entire oven cavity reaches the preset temperature more quickly, further shortening the preheating cycle.

[0036] Example 8: Based on Example 5, by manually adjusting, the internal circulation mode can be continuously or intermittently turned on during the subsequent baking process, thereby providing auxiliary hot air circulation heating during the subsequent baking process and realizing a baking + hot air dual mode.

[0037] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A fast-heating electric oven, characterized in that, The oven includes an oven housing (1) and electric heating tubes (5) installed on the upper and lower sides inside the oven housing (1). A variable frequency fan unit (11) is installed on one side inside the oven housing (1). A C-shaped air guide tube (10) is installed at the output end of the variable frequency fan unit (11). The concave side of the middle part of the C-shaped air guide tube (10) is connected to the variable frequency fan unit (11). The convex end of the middle part of the C-shaped air guide tube (10) has two exhaust ports (16) facing the variable frequency fan unit (11). The two ends of the C-shaped air guide tube (10) are inclined towards the electric heating tubes (5) on both sides, and the exhaust ports (16) are... A baffle plate (18) is provided between the end of the C-shaped air duct (10) and the end of the air duct (10). The baffle plate (18) is rotated to cover the end of the C-shaped air duct (10) or the exhaust port (16), so that the variable frequency fan unit (11) blows the heat in the middle of the oven box (1) to the outside or the upper and lower sides inside the oven box (1), thereby realizing external exhaust or internal circulation. The oven box (1) is equipped with an intelligent control module (3). The intelligent control module (3) can control the variable frequency fan unit (11) and the baffle plate (18) according to the temperature and baking in the oven box (1) according to a preset program.

2. The rapid heating electric oven according to claim 1, characterized in that, The outer wall of the oven body (1) is rotatably provided with a heat preservation box cover (2), and a double-layer vacuum heat preservation glass (9) is fixedly embedded in the heat preservation box cover (2). A grid groove (19) is opened on one side of the inner wall of the oven body (1). A grid frame (4) is fixedly provided on the outer wall of the oven body (1) facing the grid groove (19). An assembly chamber (20) is formed between the grid groove (19) and the grid frame (4). The variable frequency fan unit (11) and the C-shaped air duct (10) are fixedly installed in the assembly chamber (20).

3. The rapid heating electric oven according to claim 2, characterized in that, The inner walls of the oven body (1) are integrally formed with support protrusions (6) on both sides. The inner wall of the oven body (1) and the side facing the heat preservation box cover (2) are formed with reflective protrusions (7) by stamping. Multiple temperature sensors are provided in the inner wall interlayer of the oven body (1), and the multiple temperature sensors are discretely distributed.

4. A rapid heating electric oven according to claim 2, characterized in that, An air guide (8) is provided inside the oven body (1) and on the side opposite to the grille groove (19). There are two sets of air guides (8). The two sets of air guides (8) extend to the upper and lower sides of the oven body (1) respectively. The air guides (8) are arc-shaped so that the airflow returning through the C-shaped air guide tube (10) is heated by the electric heating tube (5) and then guided to the center through the air guide (8). Then it is sucked out by the variable frequency fan unit (11), thereby forming two airflow circulation channels on the upper and lower sides of the oven body (1).

5. A rapid heating electric oven according to claim 4, characterized in that, The C-shaped air duct (10) is provided with an air outlet (15) that connects to the variable frequency fan unit (11). The upper and lower sides of the C-shaped air duct (10) are respectively provided with return air ducts (17). The baffle plate (18) is rotatably disposed in the return air duct (17), and the exhaust port (16) is opened on the side wall of the return air duct (17), so that the baffle plate (18) rotates to cover the return air duct (17) or the exhaust port (16) at one time, and the other is exposed and connected to the air outlet (15).

6. A rapid heating electric oven according to claim 5, characterized in that, A high-temperature resistant linear motor (14) is fixedly installed on the side wall of the C-shaped air duct (10). A drive bar (12) is fixedly installed on the mover of the high-temperature resistant linear motor (14). A hollow bar (13) is fixedly installed on the side of the baffle plate (18). A sliding head is fixedly installed at the end of the drive bar (12), and the sliding head is slidably installed in the hollow bar (13) so that when the drive bar (12) moves along the high-temperature resistant linear motor (14), the sliding head drives the hollow bar (13) to flip.

7. A control method for a rapid heating electric oven, used to control the rapid heating electric oven according to any one of claims 1-6, characterized in that, Includes the following steps: S1. The user selects a preset baking program through the intelligent control module (3) and sets the heating temperature and time. The oven begins to preheat. S2. Preheating monitoring: The temperature sensor continuously monitors the internal temperature, and the intelligent control module (3) performs timing. If the preheating temperature does not reach the preset temperature within the preset time, the internal circulation mode is started. At this time, the baffle (18) blocks the exhaust port (16), and the variable frequency fan unit (11) starts to circulate internal hot air. S3. When the preset temperature is reached, the variable frequency fan unit (11) automatically shuts down, and the baffle (18) flips over to expose the exhaust port (16).

8. The control method for a rapid heating electric oven according to claim 7, characterized in that, In step S1, the preset baking program includes a preheating program, wherein the preheating program uses a single-sided or double-sided electric heating tube (5) for heating, and the preheating program can be manually skipped from preheating monitoring and directly start the internal circulation mode for rapid heating.

9. The control method for a rapid heating electric oven according to claim 7, characterized in that, In step S2, under internal circulation mode, the preheating time can be further shortened by increasing the temperature of the electric heating tube (5) and the rotation speed of the variable frequency fan unit (11).

10. The control method for a rapid heating electric oven according to claim 7, characterized in that, In step S3, by manually adjusting, the internal circulation mode can be kept on continuously during the subsequent baking process.

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