Cooking equipment

Abstract

The utility model relates to cooking equipment. The cooking equipment comprises an inner container and an evaporation tray. The inner container comprises an upper cooking area and a lower cooking area which are vertically distributed and arranged in a separated mode. The inner container is provided with an upper water inlet communicated with the upper cooking area and a lower water inlet communicated with the lower cooking area. The evaporation tray comprises an upper tray body and a lower tray body, the upper tray body is located in the upper cooking area and provided with an upper water storage tank used for containing water from the upper water inlet, and the lower tray body is located in the lower cooking area and provided with a lower water storage tank used for containing water from the lower water inlet. According to the scheme, the upper cooking area and the lower cooking area can add water in a layered mode and humidify steam independently, the steam amount in the upper cooking area and the steam amount in the lower cooking area can be controlled only by controlling the water inlet amount of the upper water inlet and the water inlet amount of the lower water inlet, and the problems of layered humidification and independent humidification amount control in multi-cavity cooking are solved; compared with the mode that independent steam generating devices are arranged in the two cooking spaces respectively, the production cost is greatly reduced.

Description

Technical Field

[0001] This application relates to the field of electrical technology, and in particular to cooking equipment. Background Technology

[0002] Taking ovens as an example of cooking equipment, double-layer ovens are widely popular because they have two independent baking chambers that can bake at different temperatures and times simultaneously to bake a variety of ingredients. Humid baking maintains the moisture of food by introducing steam during the baking process, preventing the food surface from drying out or hardening. This is particularly suitable for ingredients that require a moist texture, such as bread and cakes.

[0003] However, conventional humidified baking usually uses a more expensive external steam generator, but to enable humidified baking in both independent baking chambers of a double-layer oven, two independently set external steam generators are required, which poses a significant challenge to the overall cost control of a double-layer oven. Utility Model Content

[0004] Therefore, it is necessary to provide a cooking device that addresses the problem of excessively high costs associated with implementing independent humidification baking in existing cooking devices with two independent cooking spaces.

[0005] A cooking device includes an inner pot and an evaporation tray; the inner pot includes an upper cooking zone and a lower cooking zone that are distributed vertically and separated, and the inner pot has an upper water inlet communicating with the upper cooking zone and a lower water inlet communicating with the lower cooking zone; the evaporation tray includes an upper tray and a lower tray, the upper tray is located in the upper cooking zone and has an upper water storage tank for holding water from the upper water inlet, and the lower tray is located in the lower cooking zone and has a lower water storage tank for holding water from the lower water inlet.

[0006] In one embodiment, the inner liner includes a baffle, the upper cooking zone includes an upper cooking cavity and an upper hot air cavity located on both sides of the baffle, the lower cooking zone includes a lower cooking cavity and a lower hot air cavity located on both sides of the baffle, and the upper cooking cavity is located above the lower cooking cavity, and the upper hot air cavity is located above the lower hot air cavity.

[0007] In one embodiment, the cooking device further includes a heating assembly comprising an upper heating element and a lower heating element disposed vertically. The upper heating element is located in the upper cooking zone and is used to provide heat for the evaporation of water in the upper water tank, and the lower heating element is located in the lower cooking zone and is used to provide heat for the evaporation of water in the lower water tank.

[0008] In one embodiment, the upper tray is located between the upper hot air chamber and the lower hot air chamber to separate the upper hot air chamber and the lower hot air chamber vertically, and the upper water storage tank is formed on the upper end face of the upper tray.

[0009] In one embodiment, the evaporation tray is an integral structure, and the lower tray is located below the upper tray.

[0010] In one embodiment, the evaporation tray further includes a mounting plate and a side plate, the side plate being disposed opposite to the mounting plate, the side plate being connected to the side of the upper tray and the lower tray near the baffle, the mounting plate being connected to the side of the upper tray and the lower tray away from the baffle, the mounting plate being connected to the end face of the inner liner where the lower water inlet is located, and the mounting plate having a water inlet hole that is aligned with and communicates with the lower water inlet.

[0011] In one embodiment, the lower water storage tank is located on the upper end face of the lower tray, and the lower water storage tank has a steam outlet on the end face of the lower tray that communicates with the lower hot air cavity.

[0012] In one embodiment, the bottom of the upper water storage tank is provided with a protrusion, and / or the bottom of the lower water storage tank is provided with a protrusion.

[0013] In one embodiment, the number of bumps is multiple, and the bump array is distributed.

[0014] In one embodiment, the surface of the evaporation tray is coated with a heat-absorbing coating.

[0015] The cooking equipment provided in the above solution, by setting up an evaporation tray including an upper tray and a lower tray, and placing the upper tray and the lower tray in the upper cooking zone and the lower cooking zone respectively, and equipping them with corresponding upper and lower water inlets, allows the upper and lower cooking zones to be filled with water in layers and humidified and steamed independently. The amount of steam in the upper and lower cooking zones can be controlled by simply controlling the amount of water entering through the upper and lower water inlets. This solves the problem of layered humidification and independent control of humidification in multi-cavity cooking. Compared with configuring independent steam generating devices in two cooking spaces, it significantly reduces production costs. Attached Figure Description

[0016] Figure 1 This is a schematic diagram of the structure of a cooking device in one embodiment of this application.

[0017] Figure 2 for Figure 1 A structural diagram of a Chinese cooking device from another perspective.

[0018] Figure 3 for Figure 1Cross-sectional view of the cooking device Figure 1 .

[0019] Figure 4 For Figure 3 Enlarged view of A in the cooking device.

[0020] Figure 5 For Figure 1 Cross-sectional view of the cooking device Figure 2 .

[0021] Figure 6 For Figure 3 Structure view of the back plate and the evaporation tray.

[0022] Figure 7 For Figure 6 Structure view of the evaporation tray.

[0023] BRIEF DESCRIPTION OF DRAWINGS

[0024] 100, cooking device; 110, inner container; 111, upper cooking area; 1111, upper cooking cavity; 1112, upper hot air cavity; 112, lower cooking area; 1121, lower cooking cavity; 1122, lower hot air cavity; 113, upper water inlet; 114, lower water inlet; 115, baffle; 116, back plate; 120, evaporation tray; 121, upper tray; 1211, upper water storage tank; 122, lower tray; 1221, lower water storage tank; 1222, steam outlet; 123, mounting plate; 1231, water inlet hole; 1232, mounting hole; 124, side plate; 125, protrusion; 130, heating assembly; 131, upper heating element; 132, lower heating element; 140, fan assembly; 141, upper fan; 142, lower fan; 150, partition plate; 160, baking tray. DETAILED DESCRIPTION

[0025] In order to make the above objectives, features and advantages of the present application more apparent, specific embodiments of the present application will be described in detail below with reference to the accompanying drawings. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application. It will be apparent, however, to one skilled in the art that the present application can be practiced without using some or all of these specific details. In other instances, well-known process steps have not been described in detail in order to avoid obscuring the present application.

[0026] In the description of the application, it should be understood that, if there are these terms "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like, these terms indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, and are only for the purpose of facilitating the description of the application and simplifying the description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as a limitation on the application.

[0027] In addition, if there are these terms "first", "second", these terms are only for the purpose of description, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, the features defined as "first", "second" can explicitly or implicitly include at least one of the features. In the description of the application, if the term "multiple" appears, the meaning of "multiple" is at least two, such as two, three, etc., unless otherwise explicitly specified.

[0028] In this application, unless otherwise explicitly specified and limited, if there are terms such as "mounting", "connecting", "connecting", "fixing" and the like, these terms should be broadly understood. For example, it can be fixedly connected, or it can be detachably connected, or it can be integrated; it can be mechanically connected, or it can be electrically connected; it can be directly connected, or it can be indirectly connected through an intermediate medium; it can be the internal communication of two elements or the interaction relationship between two elements, unless otherwise explicitly limited. For those skilled in the art, the specific meaning of the above terms in this application can be understood according to the specific circumstances.

[0029] In this application, unless otherwise explicitly specified and limited, if there are similar descriptions such as "first feature on" or "below" the second feature, the meaning can be that the first and second features are in direct contact, or the first and second features are indirectly in contact through an intermediate medium. Moreover, the first feature "above", "above" and "above" the second feature can be that the first feature is directly above or obliquely above the second feature, or only indicates that the horizontal height of the first feature is higher than that of the second feature. The first feature "below", "below" and "below" the second feature can be that the first feature is directly below or obliquely below the second feature, or only indicates that the horizontal height of the first feature is less than that of the second feature.

[0030] It should be noted that if an element is referred to as being "fixed" or "set up" on another element, it can be directly on the other element or there can be an intervening element. If an element is referred to as being "connected" to another element, it can be directly connected to the other element or there can be an intervening element. The terms "vertical", "horizontal", "upper", "lower", "left", "right", and similar terms as used herein for purposes of explanation only and are not intended to be limiting.

[0031] Referring to Figure 1 and Figure 2 , Figure 1 and Figure 2 A structural schematic diagram of a cooking device 100 in an embodiment of the present application is shown. The cooking device 100 provided in the embodiment of the present application can be an oven, a steam oven, or other device having a cooking function, without limitation.

[0032] In combination with Figure 3 shown, Figure 3 A cross-sectional schematic diagram of the cooking device 100 in an embodiment of the present application is shown. As shown in Figure 3 and Figure 4 , the cooking device 100 includes an inner container 110 and an evaporation tray 120. The inner container 110 includes an upper cooking area 111 and a lower cooking area 112 arranged in an up-down distribution and separated from each other, as shown in Figure 1 and Figure 3 , the inner container 110 includes a partition plate 150. The partition plate 150 and the evaporation tray 120 divide the space inside the inner container 110 into the upper cooking area 111 and the lower cooking area 112 arranged in an up-down distribution, and food materials can be cooked in the upper cooking area 111 and the lower cooking area 112, respectively.

[0033] As shown in Figure 2 , the hollow space between the front end of the inner container 110 and the back plate 116 at the back side of the inner container 110 is the upper cooking area 111 and the lower cooking area 112. The inner container 110 is provided with an upper water inlet 113 communicating with the upper cooking area 111 and a lower water inlet 114 communicating with the lower cooking area 112. The upper water inlet 113 is used to supply water to the upper cooking area 111 to provide the water vapor required for humidifying and baking the food materials located in the upper cooking area 111. The lower water inlet 114 is used to supply water to the lower cooking area 112 to provide the water vapor required for humidifying and baking the food materials located in the lower cooking area 112. In the present embodiment, the upper water inlet 113 and the lower water inlet 114 are both provided on the back plate 116 of the inner container 110.

[0034] As shown in Figure 4 to Figure 6As shown, the evaporation tray 120 includes an upper tray 121 and a lower tray 122, wherein the upper tray 121 is located in the upper cooking area 111 and is provided with an upper water storage groove 1211 for storing water from the upper water inlet 113, and the water in the upper water storage groove 1211 evaporates into steam due to the increase of the temperature of the upper tray 121 and the ambient temperature, so as to realize humid baking of the upper cooking area 111. The lower tray 122 is located in the lower cooking area 112 and is provided with a lower water storage groove 1221 for storing water from the lower water inlet 114, and the water in the lower water storage groove 1221 evaporates into steam due to the increase of the temperature of the lower tray 122 and the ambient temperature, so as to realize humid baking of the lower cooking area 112.

[0035] As shown in Figure 2 , Figure 3 and Figure 5 , in one embodiment, the cooking device 100 further includes a heating assembly 130, which includes an upper heating member 131 and a lower heating member 132 arranged in an upper-lower manner, wherein the upper heating member 131 is located in the upper cooking area 111 and is used to heat the air flow in the upper cooking area 111, thereby providing heat for the evaporation of water in the upper water storage groove 1211, and the lower heating member 132 is located in the lower cooking area 112 and is used to heat the air flow in the lower cooking area 112, thereby providing heat for the evaporation of water in the lower water storage groove 1221.

[0036] In the present embodiment, the upper tray 121 and the lower tray 122 are made of heat-conducting materials, and when the heating assembly 130 heats the surrounding air, the temperature of the upper tray 121 and the lower tray 122 increases due to the increase of the ambient temperature, thereby accelerating the evaporation of water in contact with them into steam. In one embodiment, the surface of the evaporation tray 120 is coated with a heat-absorbing coating to quickly absorb the infrared radiant heat of the heating assembly 130, accelerate the temperature rise of the upper tray 121 and the lower tray 122, and thereby accelerate the evaporation of water stored in the upper water storage groove 1211 or the lower water storage groove 1221.

[0037] As shown in Figure 1 and Figure 3As shown, in one of the embodiments, the inner container 110 includes a baffle 115, the upper cooking area 111 includes an upper cooking cavity 1111 and an upper hot air cavity 1112 located on both sides of the baffle 115, the baffle 115 is provided with a plurality of air outlets and air return openings for communicating the upper cooking cavity 1111 and the upper hot air cavity 1112, so that the upper cooking cavity 1111 and the upper hot air cavity 1112 are communicated to realize the hot air circulation in the upper cooking area 111; the lower cooking area 112 includes a lower cooking cavity 1121 and a lower hot air cavity 1122 located on both sides of the baffle 115, the baffle 115 is also provided with a plurality of air outlets and air return openings for communicating the lower cooking cavity 1121 and the lower hot air cavity 1122, so that the lower cooking cavity 1121 and the lower hot air cavity 1122 are communicated to realize the hot air circulation in the lower cooking area 112.

[0038] As shown, Figure 3 In this embodiment, the baffle 115 corresponding to the upper cooking cavity 1111 and the upper hot air cavity 1112 and the baffle 115 corresponding to the lower cooking cavity 1121 and the lower hot air cavity 1122 are one body, the partition plate 150 is connected to the side wall of the inner container 110 and the baffle 115, so as to separate the upper cooking cavity 1111 and the lower cooking cavity 1121, and the evaporation tray 120 is connected to the baffle 115 and the back plate 116 of the inner container 110, so as to separate the upper hot air cavity 1112 and the lower hot air cavity 1122.

[0039] As shown, Figure 1 and Figure 3 The upper cooking cavity 1111 is located above the lower cooking cavity 1121, as shown, Figure 1 and Figure 3 The upper cooking cavity 1111 and the lower cooking cavity 1121 can be provided with baking trays 160 respectively, so as to bake food materials respectively. As shown, Figure 3 The upper hot air cavity 1112 is located above the lower hot air cavity 1122, and as shown, Figure 3 and Figure 5 The upper heating member 131 is located in the upper hot air cavity 1112 and is used for heating the air flow in the upper hot air cavity 1112. The lower heating member 132 is located in the lower hot air cavity 1122 and is used for heating the air flow in the lower hot air cavity 1122.

[0040] It can be understood that the cooking device 100 further includes a fan assembly 140, including an upper fan 141 and a lower fan 142 arranged in sequence, wherein the upper fan 141 is located in the upper hot air cavity 1112 and is arranged towards the upper cooking cavity 1111, so as to blow the air flow in the upper cooking area 111, thereby realizing and accelerating the air flow circulation between the upper hot air cavity 1112 and the upper cooking cavity 1111; the lower fan 142 is located in the lower hot air cavity 1122 and is arranged towards the lower cooking cavity 1121, so as to blow the air flow in the lower cooking area 112, thereby realizing and accelerating the air flow circulation between the lower hot air cavity 1122 and the lower cooking cavity 1121.

[0041] like Figure 4 As shown, in one embodiment, the upper tray 121 is located between the upper hot air chamber 1112 and the lower hot air chamber 1122 to separate the upper hot air chamber 1112 and the lower hot air chamber 1122 vertically. Figure 7 As shown, the side of the upper tray 121 facing the back plate 116 is a contoured surface adapted to the structure of the back plate 116, so that the upper tray 121 and the back plate 116 fit together to separate the upper hot air cavity 1112 and the lower hot air cavity 1122 vertically. Correspondingly, the side of the upper tray 121 facing the baffle 115 is a contoured surface adapted to the structure of the baffle 115. In this embodiment, it is a plane so that the upper tray 121 fits together with the baffle 115 to separate the upper hot air cavity 1112 and the lower hot air cavity 1122 vertically. The upper water tank 1211 is located on the upper surface of the upper tray 121. Since the upper tray 121 and the upper water tank 1211 are located at the bottom of the upper hot air cavity 1112, when the water in the upper water tank 1211 evaporates, it diffuses upwards between the upper hot air cavities 1112 and, under the action of the upper fan 141, flows to the upper cooking cavity 1111, thus achieving humidified baking in the upper cooking cavity 1111. Figure 5 and Figure 6 As shown, the upper water inlet 113 is located above the upper water storage tank 1211 so that water from the upper water inlet 113 can enter the upper water storage tank 1211.

[0042] In one embodiment, the evaporation tray 120 is a single unit, and the lower tray 122 is located below the upper tray 121. In this embodiment, as shown... Figure 5 As shown, the lower tray 122 is located above the lower heating element 132 to facilitate the uniform installation of the evaporation trays 120. It should be noted that... Figure 7 For the purpose of illustrating the structure of the lower tray 122, the upper tray 121 and the lower tray 122 are separated, but this is not intended to limit the scope of the illustration.

[0043] like Figure 4 , Figure 6 and Figure 7As shown in the drawings, in one of the embodiments, the evaporation tray 120 further comprises a mounting plate 123 and a side plate 124, the side plate 124 is arranged opposite to the mounting plate 123, the side plate 124 is connected to the upper tray 121 and the lower tray 122 near one side of the baffle 115, the mounting plate 123 is connected to the upper tray 121 and the lower tray 122 away from the baffle 115, and the mounting plate 123 is connected to the end face of the inner container 110 where the lower water inlet 114 is opened. That is, the back plate 116, the mounting plate 123 is provided with a mounting hole 1232 to be fixedly connected to the back plate 116, thereby realizing the mounting of the evaporation tray 120 between the baffle 115 and the back plate 116. And the mounting plate 123 is provided with a water inlet hole 1231 which is aligned with the lower water inlet 114 and communicates with the lower water inlet 114, the water inlet hole 1231 is located between the lower tray 122 and the upper tray 121 in the height direction, so as to avoid the mounting plate 123 interfering with the water flow into the lower tray 122.

[0044] As shown in the drawings, Figure 4 , Figure 6 and Figure 7 , in one of the embodiments, the lower water storage groove 1221 is opened at the upper end face of the lower tray 122, and the lower water storage groove 1221 is provided with a steam outlet 1222 which is opened at the end face of the lower tray 122 and communicates with the lower hot air cavity 1122, so that the water in the lower water storage groove 1221 can flow into the lower hot air cavity 1122 after being evaporated, and flow to the lower cooking cavity 1121 under the action of the lower fan 142, thereby realizing the humidification of the lower cooking cavity 1121.

[0045] As shown in the drawings, Figure 4 , Figure 6 and Figure 7 , in one of the embodiments, the groove bottom of the upper water storage groove 1211 is provided with a protrusion 125, so as to increase the surface area of the upper water storage groove 1211 in contact with water, improve the heat exchange between the upper tray 121 and water, and increase the evaporation speed of the water in the upper water storage groove 1211. Figure 4 , Figure 6 and Figure 7 , in one of the embodiments, the number of protrusions 125 in the upper water storage groove 1211 is multiple, and the protrusions 125 are arrayed, so as to maximize the evaporation speed of the water.

[0046] As shown in the drawings, Figure 4 , Figure 6 and Figure 7 , in one of the embodiments, the groove bottom of the lower water storage groove 1221 is provided with a protrusion 125, so as to increase the surface area of the lower water storage groove 1221 in contact with water, improve the heat exchange between the lower tray 122 and water, and increase the evaporation speed of the water in the lower water storage groove 1221. Figure 4 , Figure 6 and Figure 7 Figure 4 Figure 6 Figure 7 Figure 4 Figure 6 Figure 7 Figure 4 Figure 6 Figure 7 Figure 4 Figure 6 Figure 7 Figure 4 Figure 6 Figure 7 Figure 4 Figure 6 Figure 7 Figure 4 Figure 6 Figure 7 Figure 4 Figure 6 Figure 7 Figure 4 Figure 6 Figure 7 Figure 4 Figure 6 Figure 7 Figure 4 Figure 6 Figure 7As shown, in one embodiment, the number of protrusions 125 in the lower water storage tank 122 is multiple, and the protrusions 125 are arrayed to maximize the evaporation speed of water.

[0047] The cooking device 100 provided in the above scheme solves the problem of layered humidification and independent control of humidification amount in multi-cavity cooking by setting the evaporation tray 120 including the upper tray 121 and the lower tray 122, arranging the upper tray 121 and the lower tray 122 in the upper cooking area 111 and the lower cooking area 112 respectively, and providing the corresponding upper water inlet 113 and lower water inlet 114, so that the upper and lower cooking areas 112 can be layered with water, respectively independently humidified to generate steam, and the steam amount in the upper cooking area 111 and the lower cooking area 112 can be controlled only by controlling the water amount of the upper water inlet 113 and the lower water inlet 114, compared with separately configuring independent steam generation devices in two cooking spaces, greatly reducing the production cost.

[0048] The technical features of the above-described embodiments can be combined arbitrarily. To make the description concise, all possible combinations of the technical features in the above-described embodiments are not described, but as long as the combinations of the technical features do not exist contradictory, they should be considered as the scope of the present disclosure.

[0049] The above-described embodiments only express several implementation manners of the present application, and the description is more specific and detailed, but it should not be understood as a limitation on the scope of the patent application. It should be noted that for ordinary skilled persons in the art, without departing from the concept of the present application, a number of modifications and improvements can be made, which are all within the scope of the present application. Therefore, the scope of the patent of the present application should be subject to the appended claims.

Claims

1. A cooking apparatus, characterized by, The cooking device comprises: a liner comprising an upper cooking area and a lower cooking area arranged in an upper and lower distribution and separated arrangement, the liner being provided with an upper water inlet communicating with the upper cooking area and a lower water inlet communicating with the lower cooking area; and an evaporation tray comprising an upper tray and a lower tray, the upper tray being located in the upper cooking area, and the upper tray being provided with an upper water storage groove for storing water from the upper water inlet, the lower tray being located in the lower cooking area, and the lower tray being provided with a lower water storage groove for storing water from the lower water inlet.

2. The cooking apparatus according to claim 1, characterized in that, The liner comprises a baffle, the upper cooking area comprises an upper cooking cavity and an upper hot air cavity located on both sides of the baffle, the lower cooking area comprises a lower cooking cavity and a lower hot air cavity located on both sides of the baffle, and the upper cooking cavity is located above the lower cooking cavity, and the upper hot air cavity is located above the lower hot air cavity.

3. The cooking apparatus according to claim 1 or 2, characterized in that, The cooking device further comprises a heating assembly, the heating assembly comprising an upper heating member and a lower heating member arranged in an upper and lower arrangement, the upper heating member being located in the upper cooking area and being used to provide heat for water evaporation in the upper water storage groove, and the lower heating member being located in the lower cooking area and being used to provide heat for water evaporation in the lower water storage groove.

4. The cooking apparatus according to claim 2, wherein The upper tray is located between the upper hot air cavity and the lower hot air cavity to separate the upper hot air cavity and the lower hot air cavity in an upper and lower arrangement, and the upper water storage groove is provided on an upper end surface of the upper tray.

5. The cooking apparatus according to claim 4, characterized in that, The evaporation tray is of an integral structure, and the lower tray is located below the upper tray.

6. The cooking apparatus according to claim 5, wherein The evaporation tray further comprises a mounting plate and a side plate, the side plate being arranged opposite to the mounting plate, the side plate being connected to one side of the upper tray and the lower tray close to the baffle, the mounting plate being connected to one side of the upper tray and the lower tray away from the baffle, the mounting plate being connected to an end surface of the liner provided with the lower water inlet, and the mounting plate being provided with a water inlet hole aligned with and communicating with the lower water inlet.

7. The cooking apparatus according to claim 6, characterized in that, The lower water storage groove is provided on an upper end surface of the lower tray, and the lower water storage groove is provided with an end surface of the lower tray provided with an exhaust port communicating with the lower hot air cavity.

8. The cooking apparatus according to claim 1, wherein The groove bottom of the upper water storage groove is provided with a protrusion, and / or the groove bottom of the lower water storage groove is provided with a protrusion.

9. The cooking apparatus according to claim 8, characterized in that, The number of protrusions is multiple, and the protrusions are arranged in an array.

10. The cooking apparatus according to claim 1, wherein The surface of the evaporation tray is coated with a heat-absorbing coating.

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