Open fire frying, steaming and baking integrated oven

Abstract

A baking bin is transversely arranged on an outer shell of an oven body in a penetrating mode, the single side of the baking bin is provided with an opening, a bin door is arranged at the opening of the baking bin, a steaming and baking drawer is fixed to the bin door and connected into the baking bin in a sliding mode, a steaming and baking frame is embedded in the steaming and baking drawer, and the steaming and baking frame is connected with the baking bin in a sliding mode. The multifunctional frying and baking stove has four functions of frying, steaming, baking and steaming and baking at the same time, can be placed on a firewood stove and a gas stove to be used, can be used outdoors and in a kitchen, and is higher in cost performance.

Description

Technical Field

[0001] This utility model relates to the technical field of open flame frying, steaming and grilling tools and equipment, specifically to an integrated open flame frying, steaming and grilling oven. Background Technology

[0002] The preparation of foods such as pies, flatbreads, roasted meats, steamed buns, and roasted sweet potatoes generally requires professional commercial cooking equipment such as gas ovens. These foods need to be surrounded by high temperatures or high-temperature steam to achieve a better appearance and taste. Existing equipment is basically professional or commercial equipment. Its principle is generally to wrap raw ingredients such as pies, flatbreads, sweet potatoes, or roasted meats in a heat-conducting container, place the container in the oven, and provide an open flame or electric heating wire inside the oven to fully and evenly surround and heat the food until it is cooked.

[0003] Existing equipment is generally large in size and volume, with high energy consumption per ignition. It is mainly characterized by large-scale production in multiple batches and is primarily designed for commercial use. However, it is expensive to manufacture and sell, making it unsuitable for home use. Ordinary home baking equipment, such as ovens, is mainly used for baking flatbread and roasting sweet potatoes. There are also some frying pan-type stoves, but they cannot achieve the same enveloping and grilling effect or the fluctuating effect of an open flame. Frying pans, on the other hand, cannot achieve the same enveloping heating effect. As a result, home cooking equipment for baking flatbread, roasting meat, roasting sweet potatoes, etc., cannot produce the same taste as that produced by commercial equipment.

[0004] Existing equipment has limited functionality. Taking making pies as an example, it requires frying in a pan until both sides are set, and then baking in an oven. An electric griddle is essentially equivalent to frying pies in two pans, and cannot provide the baked texture. Similarly, roasted corn is dry and hard, while steamed corn is soft and tender; it's difficult to use a single machine to achieve the crispy exterior and tender interior texture of roasted and steamed corn. Utility Model Content

[0005] (a) Technical problems to be solved

[0006] In order to overcome the shortcomings of existing technology, a combined open-flame frying, steaming and grilling oven is proposed to solve the problems mentioned in the background technology.

[0007] (II) Technical Solution

[0008] This utility model is achieved through the following technical solution: This utility model proposes an open-flame frying, steaming, and grilling integrated oven, including an oven body, the outer shell of the oven body being arranged vertically, and also including a grilling chamber and a frying pan. The grilling chamber is horizontally arranged through the outer shell of the oven body, the grilling chamber is opened on one side, and a door is provided at the opening of the grilling chamber. A steaming and grilling drawer is fixed on the door, and the steaming and grilling drawer is slidably connected to the grilling chamber. A steaming and grilling rack is embedded in the steaming and grilling drawer, and the frying pan is closed and supported on the top of the outer shell of the oven body.

[0009] Furthermore, heat dissipation holes are provided on the outer shell of the furnace body.

[0010] Furthermore, a fire baffle is installed at the bottom of the furnace body corresponding to the baking chamber.

[0011] Furthermore, the oven compartment is equipped with a corresponding support flange for the steam oven drawer.

[0012] Furthermore, a thermometer is installed on the door of the oven, and the probe of the thermometer extends into the oven.

[0013] Furthermore, a handle is provided on the compartment door.

[0014] (III) Beneficial Effects

[0015] Compared with the prior art, this utility model has the following advantages:

[0016] This utility model discloses an integrated open-flame frying, steaming, and grilling oven, which achieves the advantages of a professional commercial grill. It utilizes an open flame to envelop the grilling chamber and grill food, taking advantage of the enveloping and fluctuating nature of the flame to give the final product, such as flatbread and sweet potatoes, a unique open-flame grilling flavor. Furthermore, the presence of a baffle plate ensures more even heating. It also has a frying function, allowing for the preparation of foods that are first fried and then grilled, such as grilled fish, Lao Tongguan roujiamo (Chinese hamburger), and egg pancakes.

[0017] This unique steam-and-grill technology opens up new culinary techniques. Utilizing an open flame to heat the grill chamber, the drinking water placed inside the steam-and-grill drawer boils, generating high-temperature steam. While this steam heats the food, the high temperature of the grill chamber continuously bakes it, a fundamental difference from traditional steamers. By controlling the amount of drinking water in the steam-and-grill drawer, it's possible to achieve a cooking technique of steaming first and then baking, or steaming and baking simultaneously. This innovative technology offers a unique cooking method compared to traditional, singular cooking methods of either baking or steaming, providing equipment support for creating a wider variety of foods with richer flavors. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of the first structure of this utility model.

[0019] Figure 2 This is a schematic diagram of the second structure of this utility model.

[0020] Figure 3 This is a schematic diagram of the second structure of this utility model.

[0021] 1-Oven body; 11-Heat dissipation holes; 12-Blast baffle; 2-Baking chamber; 21-Supporting flange; 3-Bake chamber door; 31-Thermometer; 32-Handle; 4-Steam oven drawer; 5-Steam oven rack; 6-Frying pan. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of this utility model clearer, the present utility model will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present utility model and are not intended to limit the present utility model.

[0023] like Figure 1-3 The oven shown is an open-flame frying, steaming, and grilling integrated oven, including an oven body 1. The outer shell of the oven body 1 is arranged vertically. It also includes a grilling chamber 2 and a frying pan 6. The grilling chamber 2 is horizontally arranged through the outer shell of the oven body 1. The grilling chamber 2 has an opening on one side and a door 3 is provided at the opening of the grilling chamber 2. A steaming and grilling drawer 4 is fixed on the door 3 and is slidably connected to the grilling chamber 2. A steaming and grilling rack 5 is embedded in the steaming and grilling drawer 4. The frying pan 6 is closed and supported on the top of the outer shell of the oven body 1.

[0024] In a preferred embodiment, heat dissipation holes 11 are provided on the outer shell of the furnace body 1.

[0025] In a preferred embodiment, a baffle plate 12 is provided at the bottom of the oven body 1 corresponding to the baking chamber 2.

[0026] In a preferred embodiment, a supporting flange 21 is provided inside the baking chamber 2 to match the steam baking drawer 4.

[0027] In a preferred embodiment, a thermometer 31 is installed on the door 3, and the probe of the thermometer 31 extends into the baking chamber 2.

[0028] In a preferred embodiment, a handle 32 is provided on the door 3.

[0029] Specifically, when using the baking function, place the baffle plate 12 of the open flame frying, steaming, and baking oven downwards above an open flame, such as a stove or firewood. Pull out the steaming and baking drawer 4, place the food on the steaming and baking rack 5, and put the steaming and baking drawer 4 back into the baking chamber 2. At this time, the flame of the open flame can enter the interior of the oven body 1. Utilizing the structure of the oven body 1, the flame can fully envelop the baking chamber 2, allowing the food inside the baking chamber 2 to fully contact the enveloping high-temperature air and complete the baking and cooking operation. In addition, the frying pan on top of the oven body can be used to fry pancakes and other foods. As a household stove, it has multiple functions, low energy consumption per use, high efficiency, and more authentic flavor.

[0030] When using the steam-bake function, add an appropriate amount of drinking water to the steam-bake drawer 4. After heating, the steam will envelop the food, creating a cooking environment similar to a steamer inside the baking chamber 2. Since a steamer heats the bottom of the pot to generate steam and cook the food, this open-flame steam-bake oven's baking chamber is heated from multiple sides, resulting in a higher temperature and better cooking effect than a steamer. If too little drinking water is added, after evaporation, an oven-like cooking environment will be created. The amount of drinking water added to the steam-bake drawer can control the different effects of steaming and steam-bake. Depending on the food, the baked food retains the moisture from steaming while also achieving a roasted flavor, resulting in a truly crispy exterior and tender interior, achieving a new cooking effect.

[0031] The frying pan 6 is available in different shapes and depths. Frying pans 6 of varying thicknesses and materials can be placed above the oven body 1. For example, a shallow frying pan can be used to sear steaks; a deeper frying pan can be used to fry ribbonfish, etc. Placing the frying pan on top of the oven body, at a greater distance than placing it directly on an open flame, results in a slightly lower temperature, leading to more even heating and preventing food from burning.

[0032] The oven drawer 4 is connected to the door 3, which is used to seal the opening of the oven compartment 2. The door 3 is designed with four raised sides surrounding the oven compartment opening to prevent hot air from the oven compartment from directly passing through the gap between the oven compartment and the oven compartment door, and to prevent the outer handle from getting hot to the touch. The handle is cylindrical, with one end fixed to the end plate.

[0033] A thermometer 31 is fixed on the oven door 3 to facilitate the control of the temperature inside the oven and to better cook the ingredients.

[0034] The furnace body 1 has heat dissipation holes 11 on its side wall. These holes are located on both sides of the handle on the side wall of the furnace body 1, slightly above the handle. This design utilizes the principle that hot air rises to reduce the heat exposure of the handle.

[0035] The two heat dissipation holes 11 at the rear of the furnace body 1 exhaust excess hot air to the rear, preventing excessively high operating temperatures from the front.

[0036] The heat dissipation hole 11 can guide the direction of the open flame smoke inside the oven body 1, and at the same time provide oxygen flow into the oven body. On the one hand, it is convenient to increase the open flame temperature, and on the other hand, it can vent out some of the smoke, so that the food on the frying pan can be smoked and grilled by some smoke, which will give it a better flavor and make it more delicious. It achieves multiple benefits.

[0037] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the concept and scope of the present invention. Various modifications and improvements made to the technical solutions of the present invention by those skilled in the art without departing from the design concept of the present invention should fall within the protection scope of the present invention. The technical content for which protection is sought in the present invention has been fully described in the claims.

Claims

1. A combined open-flame frying, steaming, and grilling oven, comprising an oven body (1), wherein the outer shell of the oven body (1) is vertically continuous, characterized in that: It also includes a baking chamber (2) and a frying pan (6). The baking chamber (2) is horizontally installed on the outer shell of the oven body (1). The baking chamber (2) has an opening on one side and a door (3) is provided at the opening of the baking chamber (2). A steam baking drawer (4) is fixed on the door (3) and the steam baking drawer (4) is slidably connected to the baking chamber (2). A steam baking rack (5) is embedded on the steam baking drawer (4). The frying pan (6) is closed and supported on the top of the outer shell of the oven body (1). When using the steam baking function, an appropriate amount of drinking water needs to be added to the steam baking drawer (4). After heating, the steam will wrap around the food, and a cooking environment close to a steamer will be formed in the baking chamber (2).

2. The open-flame frying, steaming, and grilling integrated oven according to claim 1, characterized in that: Heat dissipation holes (11) are provided on the outer shell of the furnace body (1).

3. The open-flame frying, steaming, and grilling integrated oven according to claim 1, characterized in that: A baffle plate (12) is installed at the bottom of the oven body (1) corresponding to the baking chamber (2).

4. The open-flame frying, steaming, and grilling integrated oven according to claim 1, characterized in that: The oven compartment (2) is provided with a matching support flange (21) corresponding to the steam oven drawer (4).

5. The open-flame frying, steaming, and grilling integrated oven according to claim 1, characterized in that: A thermometer (31) is installed on the door (3), and the probe of the thermometer (31) extends into the baking chamber (2).

6. The open-flame frying, steaming, and grilling integrated oven according to claim 1, characterized in that: A handle (32) is provided on the door (3).

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