Improved electric oven

Abstract

An improved electric oven comprises an oven body, at least one heating cavity is formed in the oven body, a baking tray is arranged in the heating cavity, and an upper heating pipe and a lower heating pipe which conduct heat radiation on the baking tray are correspondingly arranged on the upper portion and the lower portion of the heating cavity respectively. A hot air circulating system is further arranged on the side face of the heating cavity, and the hot air circulating system absorbs high-temperature gas from the portion, below the baking tray, in the heating cavity and enables the high-temperature gas to be sprayed downwards to food on the baking tray from the top of the heating cavity. According to the electric oven, food on the baking tray comes from heat radiation of the upper electric heating pipe and the lower electric heating pipe, and the hot air circulating system can drive high-temperature gas to flow in the heating cavity, so that the temperature of the high-temperature gas in the heating cavity is more uniform, and the baking uniformity of the food is improved. And meanwhile, the high-temperature gas quickly flows in the heating cavity, so that the baking efficiency of the food can be improved.

Description

TECHNICAL FIELD

[0001] The utility model relates to the technical field of household appliances, more specifically to an improved electric oven. BACKGROUND

[0002] With the improvement of people's living standards, electric ovens have become a necessary kitchen appliance in family life. The traditional electric oven generally has the problem of higher temperature at the top and lower temperature at the bottom, which easily leads to the upper food being scorched and the lower food not being baked enough.

[0003] In order to improve the uniform distribution of heat inside the oven, a patent with the authorization announcement number CN209450360U discloses an oven, which includes an inner container, a heating pipe and a hot air fan. The heating pipe includes an upper heating pipe arranged at the top of the cooking inner cavity and a lower heating pipe arranged at the bottom of the cooking inner cavity. The bottom of the cooking inner cavity is also provided with a tray located below the lower heating pipe and used for containing water. The hot air fan is arranged at the top of the cooking inner cavity and above the upper heating pipe to provide power for the up-and-down circulation of air. The utility model drives the steam to circulate up and down by introducing steam, thereby making the temperature distribution in the oven uniform and improving the baking effect. Although this patent can make the temperature distribution in the oven uniform, it is still troublesome to add water in the tray during use. Moreover, if the food is not taken out in time after cooking, the condensed water will drop on the baked food after the steam is cooled.

[0004] The patent with the authorization announcement number CN214964706U discloses a hot air circulation oven with uniform heating, which includes a shell, an inner container, shelves, an upper heating pipe and a uniform heating assembly. The inner container is fixed in the shell, and the shelves are symmetrically fixed on both sides of the inner container. The upper heating pipe is fixed to the upper part of the inner container, and the uniform heating assembly is fixed to the end port of the inner container. The uniform heating assembly includes a front air plate, a rear air plate, a circulating fan and a lower heating pipe. The lower heating pipe of this patent is used to heat the air near the circulating fan, which is blown out through the main air holes and side air holes of the front air plate and rear air plate by the action of the circulating fan, and cooperates with the above-mentioned upper heating pipe to regulate the temperature in the hot air circulation oven. This patent uses the circulating hot air to bake food, although the heat is relatively uniform, the baking efficiency is not high. Moreover, the patent needs to adjust the forward or reverse rotation of the circulating fan to make the heat in the hot air circulation oven uniformly distributed, which increases the working burden of the circulating fan and requires a higher circulating fan, and is prone to failure. UTILITY MODEL CONTENTS

[0005] The utility model provides an improved electric oven, which aims to solve the problem that although the existing electric oven can improve the uniform distribution of heat in the oven, it is still cumbersome to operate, and condensed water is easily formed to drop on the baked food, or the baking efficiency is not high, the circulating fan is required to be high, and the circulating fan is prone to failure.

[0006] The utility model discloses the following technical scheme is adopted:

[0007] An improved electric oven, including the oven body, at least one heating cavity is equipped in the oven body, the baking tray is equipped in the heating cavity, the upper portion and the lower portion of the heating cavity are equipped with the upper heating tube and the lower heating tube that carry out the heat radiation to the baking tray respectively, the side of the heating cavity is equipped with a hot air circulation system, and the hot air circulation system sucks high-temperature gas from the heating cavity below the baking tray and sprays the food on the baking tray from the top of the heating cavity.

[0008] In a preferred embodiment, the bottom surface of the baking tray is provided with a plurality of air outlet holes, and the heating cavity is divided into a second cavity and a third cavity in the longitudinal direction by the baking tray.

[0009] In a preferred embodiment, the hot air circulation system includes an air blower, a blade, an air guide channel and a first cavity. The air guide channel is installed on the side of the heating cavity. The side of the third cavity is provided with an air suction hole that communicates with the air guide channel. The blade is installed in the air guide channel corresponding to the air suction hole and is connected to the air blower. The first cavity is connected to the air guide channel and is located above the second cavity. The top surface of the second cavity is provided with a plurality of air outlet holes.

[0010] In a preferred embodiment, the top surface of the first cavity is provided with an air guide cover that is inclined downward from one end connected to the air guide channel to the other end away from the air guide channel.

[0011] In a preferred embodiment, the front end side of the heating cavity is provided with a baking tray inlet and outlet. The baking tray adopts a drawer type structure and is slidably installed in the heating cavity through the baking tray inlet and outlet.

[0012] In a preferred embodiment, the oven body is provided with two heating cavities spaced apart in the longitudinal direction. Each heating cavity is provided with a baking tray. Each heating cavity is provided with an upper heating tube and a lower heating tube. Each heating cavity is also provided with a hot air circulation system.

[0013] From the above description of the structure of the utility model, compared with the prior art, the utility model has the following advantages:

[0014] 1. The electric oven of the utility model, upper electric heating tube and lower heating tube are arranged respectively in the upper part and lower part of the heating cavity, and hot air circulation system is further arranged. The food on the baking tray is not only heated by the heat radiation from the upper electric heating tube and the lower heating tube, but also by the high-temperature gas sucked from the lower part of the heating cavity and sprayed on the food on the baking tray from the top of the heating cavity by the hot air circulation system. The hot air circulation system can drive the high-temperature gas to flow in the heating cavity, so that the temperature of the high-temperature gas in the heating cavity is more uniform, and the uniformity of food baking is improved. At the same time, the rapid flow of the high-temperature gas in the heating cavity can also accelerate the baking efficiency of the food.

[0015] 2. The air deflector of the utility model adopts an inclined design structure, which can improve the gas pressure in the first cavity and make it sprayed from the air outlet hole to the second cavity to heat the food in the second cavity.

[0016] 3. The baking tray of the utility model adopts a drawer structure, which can be used to seal the heating cavity and prevent heat from escaping, so as to save more electric energy compared with the open heating cavity. BRIEF DESCRIPTION OF DRAWINGS

[0017] Figure 1 It is the front view of the utility model.

[0018] Figure 2 It is the sectional view of the utility model.

[0019] Figure 3 It is Figure 2 The schematic diagram of the gas flow direction. DETAILED DESCRIPTION

[0020] The specific embodiment of the utility model will be described below with reference to the drawings. In order to fully understand the utility model, many details are described below, but the utility model can be implemented without these details for those skilled in the art. For well-known components, methods and processes, the following will not be described in detail.

[0021] An improved electric oven, referring to Figure 1 and Figure 2 , comprises an oven body 1, and at least one heating cavity 10 is arranged in the oven body 1. The oven body 1 of the embodiment is specifically shown as being provided with two heating cavities 10 along the longitudinal direction. An oven tray inlet and outlet 100 is arranged on the front end side of each heating cavity 10, and a drawer type baking tray 11 is arranged in the heating cavity 10. The drawer type baking tray 11 can be used to seal the oven tray inlet and outlet 100 of the heating cavity 10 to prevent heat from escaping. A plurality of air outlet holes 110 are arranged on the bottom surface of the baking tray 11.

[0022] Referring to Figure 2The upper and lower parts of the heating cavity 10 are respectively provided with an upper heating tube 21 and a lower heating tube 22, which respectively radiate heat to the food on the baking tray 10. The rear end side of the heating cavity 10 is further provided with a hot air circulation system, which sucks high-temperature gas from the heating cavity 10 below the baking tray 11 and sprays the high-temperature gas from the top of the heating cavity to the food on the baking tray.

[0023] With reference to Figure 2 The hot air circulation system comprises an air blower 31, a vane 32, an air guide channel 33 and a first cavity 34. The air guide channel 33 is installed on the rear end side of the heating cavity 10 and is separated from the rear end of the heating cavity 10 by an air guide plate. The heating cavity 10 is divided into a second cavity 101 and a third cavity 102 in the longitudinal direction by the baking tray, the side of the third cavity 102 is provided with an air suction hole 12 communicating with the air guide channel 33, the vane 32 is installed in the air guide channel 33 corresponding to the air suction hole 12 and is connected with the air blower 31, the first cavity 34 is connected with the top end of the air guide channel 33 and is arranged above the second cavity 101, and a plurality of air outlet holes 13 are formed in the top surface of the second cavity 101.

[0024] With reference to Figure 2 The top surface of the first cavity 34 is provided with an air guide cover 341, which is arranged to be inclined downward from one end connected with the air guide channel 33 to the other end away from the air guide channel 33. The air guide cover with the inclined design structure can improve the gas pressure in the first cavity 34, so that the high-temperature gas is sprayed from the air outlet holes 13 to the second cavity 101 to heat the food in the second cavity 101.

[0025] The principle of the hot air circulation system is as follows: with reference to Figure 3 The vane 32 rotates under the action of the air blower 31, the high-temperature gas in the third cavity 102 is sucked into the air guide channel 33 through the air suction hole 12, the high-temperature gas flows upward to the first cavity 34 through the air guide channel 33, and the high-temperature gas is discharged into the second cavity 101 through the air outlet holes 13 under the reflection of the air guide cover 341 on the top surface of the first cavity 34 to heat the food. Since the baking tray 11 is provided with an air exhaust hole 110, the high-temperature gas can pass through the air exhaust hole 110 into the third cavity 102, thereby forming a heating circulation air flow.

[0026] A temperature control device can be further arranged in the heating cavity to control the heating of the upper and lower electric heating tubes and prevent the electric heating tubes from generating excessive heat.

[0027] The above is only a specific embodiment of the present application, but the design concept of the present application is not limited thereto, and any non-substantial modification of the present application by using the concept shall be regarded as an act of infringing the protection scope of the present application.

Claims

1. An improved electric oven, comprising an oven body, at least one heating cavity being provided in the oven body, a baking tray being provided in the heating cavity, an upper heating tube and a lower heating tube corresponding to the upper and lower parts of the heating cavity respectively and radiating heat to the baking tray; characterized in that: The side of the heating cavity is also provided with a hot air circulation system which sucks high temperature gas from the heating cavity below the baking tray and sprays it from the top of the heating cavity to the food on the baking tray.

2. An improved electric oven as claimed in claim 1, wherein: The bottom of the baking tray is provided with a plurality of air outlet holes, and the heating cavity is divided into a second cavity and a third cavity in the longitudinal direction by the baking tray.

3. An improved electric oven as claimed in claim 2, wherein: The hot air circulation system comprises an air blower, a blade, an air guide channel and a first cavity, the air guide channel is installed on the side of the heating cavity, the side of the third cavity is provided with an air suction hole which communicates with the air guide channel, the blade is installed in the air guide channel corresponding to the air suction hole, the blade is connected with the air blower, the first cavity is connected with the air guide channel and is arranged above the second cavity, and the top of the second cavity is provided with a plurality of air outlet holes.

4. An improved electric oven as claimed in claim 3, wherein: The top of the first cavity is provided with an air guide cover which is arranged downwardly and obliquely from one end connected with the air guide channel to the other end away from the air guide channel.

5. An improved electric oven as claimed in claim 1, wherein: The front end side of the heating cavity is provided with a baking tray inlet and outlet, and the baking tray adopts a drawer type structure and is slidably installed in the heating cavity through the baking tray inlet and outlet.

6. An improved electric oven as claimed in claim 1, wherein: The oven body is provided with two heating cavities which are spaced apart in the longitudinal direction, the baking tray is arranged in each heating cavity, the upper heating pipe and the lower heating pipe are arranged in each heating cavity, and a hot air circulation system is arranged on the side of each heating cavity.

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