High-temperature cooking box capable of controlling temperature and humidity

Abstract

The utility model relates to the technical field of cooking box structures, in particular to a high-temperature cooking box capable of controlling temperature and humidity, which is characterized in that a gas-liquid separation pipe and a water supply mechanism are arranged to provide a water source for a first heating pipe, so that the first heating pipe can heat the water source to generate steam, and the steam enters the gas-liquid separation pipe; the gas-liquid separation pipe can separate out redundant liquid water carried in the steam, so that the dryness of the steam is remarkably improved, reduction of heat conduction efficiency caused by excessive moisture in the steam is avoided, and the condition that the surface of food is excessively wet is prevented; the problems that a steam generating mechanism in an existing cooking box heats a water source through a heating pipe to generate steam and transmits the steam to a cooking cavity to heat food materials, however, due to the fact that the steam generated by the heating pipe carries much moisture, the dryness of the steam is insufficient, the heat conduction efficiency is reduced, the surface of food is too wet, and the food quality is poor are effectively solved. The taste of food is seriously influenced.

Description

Technical Field

[0001] This utility model relates to the technical field of cooking oven structure, specifically a high-temperature cooking oven with controllable temperature and humidity. Background Technology

[0002] With the continuous improvement of living standards and people's pursuit of healthy eating and convenient cooking methods, steam ovens have gradually become a popular cooking equipment in home kitchens and commercial catering establishments. In home settings, people use steam ovens to prepare various dishes, from nutritious steamed fish and tender steamed eggs to steaming hot buns and dumplings. Steam ovens can retain the nutritional components and original flavor of food to the greatest extent, meeting the health needs of family members. In the commercial catering sector, restaurant chefs use steam ovens to efficiently steam ingredients in batches, ensuring the stability of dish quality and the speed of service, greatly improving the restaurant's operational efficiency and service quality.

[0003] Existing steamers typically have a steam generating mechanism and a steaming chamber. The steam generating mechanism heats water through heating pipes to produce steam, which is then transferred to the steaming chamber to heat the food. However, because the steam generated by the heating pipes carries a lot of moisture, the steam is not dry enough, which not only reduces the heat transfer efficiency but also makes the food surface excessively moist, seriously affecting the taste of the food.

[0004] This utility model was proposed in response to the shortcomings of the existing technology. Utility Model Content

[0005] The existing steam generating mechanism in steam cooking ovens, which heats water through heating pipes to produce steam and then transmits the steam to the cooking chamber to heat the food, suffers from the problem that the steam generated by the heating pipes carries a lot of moisture, resulting in insufficient dryness. This not only reduces heat transfer efficiency but also causes the food surface to become excessively moist, severely affecting the taste of the food. The technical solution adopted by this utility model to solve this problem is as follows:

[0006] A temperature and humidity controllable high-temperature cooking oven includes a cooking oven shell. The cooking oven shell has an installation cavity and a main control board. The installation cavity has a steam generating assembly and a cooking mechanism for placing food. The steam generating assembly includes a water supply mechanism and a heating mechanism. The heating mechanism includes a first heating pipe connected to the water supply mechanism, a second heating pipe connected to the cooking mechanism, and a gas-liquid separation pipe located between the first heating pipe and the second heating pipe. The gas-liquid separation pipe is used to separate liquid water from the steam. The cooking mechanism, the first heating pipe, and the second heating pipe are all equipped with temperature sensors electrically connected to the main control board.

[0007] Furthermore, the first heating tube is located below the gas-liquid separation tube, and the gas-liquid separation tube is provided with a gas-liquid separation mechanism, which includes a gas-liquid separation body, a gas-liquid separation filler located in the gas-liquid separation body, and a gas-liquid separation filter screen connected to the gas-liquid separation body.

[0008] Furthermore, the heating mechanism includes a steam buffer pipe located above the gas-liquid separation pipe. The steam buffer pipe is connected to the gas-liquid separation pipe and the second heating pipe, respectively, so that the steam in the gas-liquid separation pipe enters the steam buffer pipe for storage and buffering, and then enters the second heating pipe for heating and is transmitted to the cooking mechanism via the second heating pipe.

[0009] Furthermore, the water supply mechanism includes a water storage pipe communicating with the first heating pipe, a water pump connected to the water storage pipe, a solenoid valve located between the water storage pipe and the water pump, and a liquid level sensor disposed on the water storage pipe. The solenoid valve, the water pump and the liquid level sensor are all electrically connected to the main control board.

[0010] Furthermore, an anti-interference filter screen is provided at the connection between the water storage pipe and the first heating pipe.

[0011] Furthermore, the gas-liquid separation filter includes a first gas-liquid separation screen located on the side of the gas-liquid separation body closer to the first heating tube, and a second gas-liquid separation screen located on the side of the gas-liquid separation body farther from the first heating tube.

[0012] Furthermore, a first steam guide pipe is provided between the second heating pipe and the steam buffer pipe, and a second steam guide pipe is provided between the second heating pipe and the cooking mechanism. The first steam guide pipe is located on the side closer to the power supply end of the second heating pipe, and the second steam guide pipe is located on the side farther away from the power supply end of the second heating pipe.

[0013] Furthermore, the cooking mechanism includes a cooking chamber and a steam guide component disposed in the cooking chamber. One side of the second steam guide pipe extends into the cooking chamber and is connected to the steam guide component. The steam guide component is provided with a plurality of steam outlet holes spaced apart along the circumferential direction.

[0014] Furthermore, the steam guide includes a guide pipe communicating with the outlet end of the second steam guide pipe, and a guide baffle perpendicularly connected to the guide pipe, with the steam outlet holes spaced apart along the circumferential direction of the guide pipe.

[0015] Furthermore, the steam guide is located at the center of the bottom of the cooking chamber, and the top of the cooking chamber is provided with an exhaust pipe that connects to the outside.

[0016] The beneficial effects of this utility model are as follows:

[0017] 1. This utility model, by setting up a gas-liquid separation pipe, provides water to the first heating pipe through a water supply mechanism, enabling the first heating pipe to heat the water and generate steam. The steam enters the gas-liquid separation pipe, which separates the excess liquid water carried in the steam, thereby significantly improving the dryness of the steam. This helps to avoid the reduction of heat transfer efficiency due to excessive moisture in the steam and prevents the food surface from becoming excessively wet. It effectively solves the problem in existing steam generating mechanisms in steam cooking ovens that heat water through heating pipes to generate steam and then transmit the steam to the cooking chamber to heat the food. However, because the steam generated by the heating pipes carries a lot of moisture, the dryness of the steam is insufficient, which not only reduces the heat transfer efficiency but also makes the food surface excessively wet, seriously affecting the taste of the food.

[0018] 2. Temperature sensors are installed in the steaming and cooking mechanism, the first heating element, and the second heating element. The temperature sensors are electrically connected to the main control board, enabling precise temperature monitoring and control. The main control board can adjust the heating power in a timely manner by providing real-time temperature feedback from the temperature sensors, ensuring that the temperature in the steaming and cooking mechanism is maintained within the preset range to meet the cooking needs of different ingredients.

[0019] The present invention will be further described below with reference to the accompanying drawings and specific embodiments. Attached Figure Description

[0020] Figure 1 This is an exploded view of the cooking chamber shell of this utility model;

[0021] Figure 2 This is one of the structural schematic diagrams showing the connection between the steam generating component and the cooking mechanism of this utility model;

[0022] Figure 3 This is one of the structural schematic diagrams of the steam generating assembly of this utility model;

[0023] Figure 4 This is the second schematic diagram of the steam generating assembly of this utility model;

[0024] Figure 5 This is one of the exploded schematic diagrams of the steam generating assembly of this utility model;

[0025] Figure 6 This is the third schematic diagram of the steam generating assembly of this utility model;

[0026] Figure 7 for Figure 6 Cross-sectional view along line AA;

[0027] Figure 8 This is the second exploded view of the steam generating assembly of this utility model;

[0028] Figure 9 This is the second schematic diagram showing the connection between the steam generating component and the cooking mechanism of this utility model;

[0029] Figure 10 This is a schematic diagram of the steam guide component of this utility model;

[0030] Figure 11 This is an exploded view of the mounting housing of this utility model. Detailed Implementation

[0031] The embodiments of this utility model will now be described in detail with reference to the accompanying drawings.

[0032] like Figures 1 to 11 The temperature and humidity controllable high-temperature cooking oven shown includes a cooking oven shell 1. The cooking oven shell 1 has an installation cavity 11 and a main control board 12. The installation cavity 11 is provided with a steam generating assembly 2 and a cooking mechanism 3 for placing food. The steam generating assembly 2 includes a water supply mechanism 21 and a heating mechanism 22. The heating mechanism 22 includes a first heating pipe 221 connected to the water supply mechanism 21, a second heating pipe 222 connected to the cooking mechanism 3, and a gas-liquid separation pipe 223 located between the first heating pipe 221 and the second heating pipe 222. The gas-liquid separation pipe 223 is used to separate liquid water from the steam. The cooking mechanism 3, the first heating pipe 221 and the second heating pipe 222 are all provided with temperature sensors 13 electrically connected to the main control board 12.

[0033] This invention, by incorporating a gas-liquid separation pipe, allows a water supply mechanism to provide water to the first heating pipe, enabling the first heating pipe to heat the water and generate steam. The steam then enters the gas-liquid separation pipe, which separates excess liquid water carried in the steam, significantly improving the dryness of the steam. This helps prevent the reduction in heat transfer efficiency due to excessive moisture in the steam and avoids the situation where the food surface becomes excessively wet. This effectively solves the problem in existing steam generating mechanisms in cooking ovens, where the steam generates steam by heating water through a heating pipe and then transmits the steam to the cooking chamber to heat the food. However, because the steam generated by the heating pipe carries a lot of moisture, the steam's dryness is insufficient, which not only reduces heat transfer efficiency but also causes the food surface to become excessively wet, seriously affecting the taste of the food.

[0034] Furthermore, the steaming mechanism 3, the first heating tube 221, and the second heating tube 222 are all equipped with temperature sensors 13. The temperature sensors 13 are electrically connected to the main control board 12, enabling precise temperature monitoring and control. By providing real-time temperature feedback through the temperature sensors 13, the main control board 12 can adjust the heating power in a timely manner to ensure that the temperature inside the steaming mechanism 3 is maintained within the preset range, thus meeting the cooking needs of different ingredients.

[0035] Furthermore, the combination of dry steam and precise temperature control is beneficial to improving cooking results. The increased dryness of the steam helps the food to be heated evenly and maintain its original texture, while precise temperature control can adjust the steaming temperature according to the characteristics of the food, thereby achieving the best cooking results.

[0036] Optionally, in some embodiments, the gas-liquid separation pipe 223 is provided with baffles arranged in a tortuous manner. The baffles are made of metal or high-temperature resistant materials. The shape of the baffles can be a straight plate, an arc plate, or a plate with special texture. A certain distance is maintained between adjacent baffles. When the vapor carrying liquid water enters the gas-liquid separation pipe, it will continuously change its flow direction between the baffles. Since the inertia of liquid water is greater than that of vapor, during the folding process, the liquid water will collide with the baffles and adhere to the surface of the baffles. As the liquid water continuously accumulates on the baffles, it forms larger water droplets, which slide down the baffles under the action of gravity and eventually flow back into the first heating pipe 221. The dry vapor flows out from the outlet of the gas-liquid separation pipe 223.

[0037] Optionally, in some embodiments, a gas-liquid separation filter 22312 is provided inside the gas-liquid separation tube 223. The gas-liquid separation filter 22312 is made of food-grade stainless steel and has multiple layers of isolation mesh. The isolation meshes are arranged in an interlaced manner to form a complex channel network. When steam passes through the isolation mesh, liquid water is captured by the tiny pores in the isolation mesh and adheres to the isolation mesh. As the liquid water continues to accumulate, it forms larger water droplets, which drip back into the first heating tube 221 under the action of gravity, while the dry steam continues to flow forward through the isolation mesh.

[0038] Optionally, in some embodiments, the gas-liquid separation tube 223 is filled with a material, which may be a food-grade stainless steel wire mesh. The food-grade stainless steel wire mesh has a rich porous structure. When vapor carrying liquid water enters the gas-liquid separation tube 223 and passes through the food-grade stainless steel wire mesh, the liquid water droplets are intercepted by the pores and adhere to the surface of the food-grade stainless steel wire mesh. As more and more droplets adhere, they gradually gather into larger water droplets. The gathered large water droplets drip back into the first heating tube 221 due to gravity, while the dry steam continues to flow forward through the food-grade stainless steel wire mesh.

[0039] like Figures 1 to 11 The first heating tube 221 shown is located below the gas-liquid separation tube 223. The gas-liquid separation tube 223 is provided with a gas-liquid separation mechanism 2231. The gas-liquid separation mechanism 2231 includes a gas-liquid separation body 22311, a gas-liquid separation filler located in the gas-liquid separation body 22311, and a gas-liquid separation filter screen 22312 connected to the gas-liquid separation body 22311.

[0040] Furthermore, the gas-liquid separation filter 22312 is a multi-layer corrugated folded filter. The gas-liquid separation filter 22312 is composed of multiple layers of stainless steel metal mesh, each layer of mesh is corrugated and folded, thus forming a tortuous steam channel. Each layer of mesh has mesh holes, and the mesh hole diameter gradually decreases from the side closer to the first heating tube 221 to the side farther away from the first heating tube 221. For example, the outer layer is 80 mesh, the middle layer is 100 mesh, and the inner layer is 120 mesh on the side closer to the first heating tube 221. When the water droplets carried by the steam pass through the corrugated channel, they are captured by the mesh wall due to inertial collision and adsorption, and the water droplets flow back to the first heating tube 221.

[0041] Furthermore, the gas-liquid separator body 22311 is provided with a gas-liquid separator filler (not shown in the figure). The gas-liquid separator filler (not shown in the figure) is a food-grade stainless steel wire mesh (not shown in the figure). The food-grade stainless steel wire mesh (not shown in the figure) can effectively intercept tiny droplets and impurities in the steam, further improving the gas-liquid separation effect and ensuring that the steam entering the steam buffer tube 224 is pure and dry.

[0042] Furthermore, the combination of food-grade stainless steel wire mesh and gas-liquid separation filter 22312 enhances the gas-liquid separation effect, ensuring that only dry gas can pass through, thereby improving the dryness of the steam.

[0043] like Figures 1 to 11 The heating mechanism 22 shown includes a steam buffer pipe 224 located above the gas-liquid separation pipe 223. The steam buffer pipe 224 is connected to the gas-liquid separation pipe 223 and the second heating pipe 222, so that the steam in the gas-liquid separation pipe 223 enters the steam buffer pipe 224 for storage and buffering, and then enters the second heating pipe 222 for heating and is transmitted to the cooking mechanism 3 via the second heating pipe 222.

[0044] Furthermore, by setting a steam buffer pipe 224, water from the water supply mechanism 21 enters the first heating pipe 221 for heating. During the heating process, the water boils to form steam, which enters the gas-liquid separation pipe 223. The gas-liquid separation pipe 223 can separate the excess liquid water carried in the steam, thereby significantly improving the dryness of the steam. The dried steam enters the steam buffer pipe 224 through the gas-liquid separation pipe 223 for residence and buffering. When the steam buffer pipe 224 is full of steam, the steam enters the second heating pipe 222 from the steam buffer pipe 224 for heating, and is finally transmitted to the cooking mechanism 3 for food heating. The steam buffer pipe 224 can store and stabilize the steam, so that the steam entering the cooking mechanism 3 is more uniform and stable.

[0045] Furthermore, by setting a second heating tube 222, the steam entering the second heating tube 222 through the steam buffer tube 224 can be reheated, which further ensures the stability of the steam temperature and avoids the situation where the steam condenses or loses heat during the storage of steam in the steam buffer tube, resulting in the temperature not meeting the standard, thus helping to ensure the steaming effect of food.

[0046] Optionally, in some embodiments, the first heating element 221 is a stainless steel heating element.

[0047] Optionally, in some embodiments, the first heating tube 221 is a titanium heating tube.

[0048] Preferably, the second heating tube 222 is a dry-burning tube, which can directly heat the steam delivered from the steam buffer tube 224 so that the steam temperature can rise rapidly; secondly, by setting the dry-burning tube, the steam temperature can be raised to 800°-1000°, preferably, the temperature is controlled at about 850°, which ensures that the steam gets enough heat and helps to extend the service life of the equipment.

[0049] Furthermore, steam enters the second heating tube 222 through the steam buffer tube 224. Under the action of the second heating tube 222, the steam temperature rises rapidly to form high-temperature steam. High-temperature steam can quickly penetrate the surface of food, allowing the food to reach the ideal cooking temperature in a short time. Due to the high heat transfer efficiency of high-temperature steam, the cooking process can be completed in a shorter time, thereby reducing the exposure time of food in a high-temperature environment, maximizing the preservation of the food's nutrients and fresh taste, and achieving the effect of locking in freshness.

[0050] Furthermore, the second heating element 222 is a dry-burning element. Under the secondary heating effect of the second heating element 222, the steam forms high-temperature steam of 850°C. Even in the low-pressure environment of the plateau, it can still ensure that the steam temperature is far above the boiling point, so as to achieve the effect of quickly penetrating the food and cooking efficiently, and avoid the situation where the food is not cooked well due to the low boiling point at high altitude.

[0051] Furthermore, the steam buffer pipe 224 is arranged horizontally, and the first heating pipe 221 is located below and parallel to the steam buffer pipe 224. A gas-liquid separation pipe 223 is provided between the steam buffer pipe 224 and the first heating pipe 221. Since steam is less dense than water, hot steam has a natural tendency to rise. Because the first heating pipe 221 is located below the steam buffer pipe 224, the steam generated by the first heating pipe 221 will naturally flow upwards and enter the steam buffer pipe 224 through the gas-liquid separation pipe 223. This arrangement conforms to the properties of steam... The steam buffer pipe 224 is designed to flow from the first heating pipe 221 to the steam buffer pipe 224 without the need for additional power equipment, which helps to reduce the energy consumption and complexity of the device. Secondly, the horizontally arranged steam buffer pipe 224 is connected to the parallel first heating pipe 221 below through the gas-liquid separation pipe 223, forming a more direct steam transmission path. Compared with a complex and tortuous pipe layout, this arrangement can reduce the resistance of steam during transmission, allowing steam to enter the steam buffer pipe 224 more smoothly from the first heating pipe 221, thus ensuring the efficiency of steam transmission.

[0052] Furthermore, the gas-liquid separation pipe 223 is arranged vertically and is perpendicularly connected to the steam buffer pipe 224 and the first heating pipe 221 respectively. The vertical connection structure makes the layout of the steam generating assembly 2 more compact, which helps to save installation space. In a limited space, the vertical gas-liquid separation pipe 223 can effectively connect the first heating pipe 221 and the steam buffer pipe 224, avoiding excessively long or complex pipe arrangements, making the structure of the steam generating assembly 2 more regular and easier to install and maintain. Secondly, the vertically arranged gas-liquid separation pipe 223 can use gravity to allow the liquid droplets in the steam to settle naturally. When the steam enters the gas-liquid separation pipe 223 from the first heating pipe 221, the heavier liquid droplets will settle downwards under the action of gravity, thereby separating from the steam, which helps to improve the efficiency of gas-liquid separation.

[0053] Optionally, two gas-liquid separation pipes 223 are used. Each gas-liquid separation pipe 223 is perpendicularly connected to the steam buffer pipe 224 and the first heating pipe 221, respectively. Both gas-liquid separation pipes 223 are equipped with a gas-liquid separation mechanism 2231. The arrangement of two gas-liquid separation pipes 223 effectively widens the steam transmission channel. When the first heating pipe 221 generates a large amount of steam, a single gas-liquid separation pipe 223 may not be sufficient to meet the demand for rapid steam transmission. However, with two gas-liquid separation pipes 223, steam can be transmitted simultaneously through two pipes, greatly increasing efficiency. Increasing the overall steam flow rate allows more steam to be transferred from the first heating pipe 221 to the steam buffer pipe 224 simultaneously, which helps improve steam transmission efficiency. Secondly, if there is only one gas-liquid separation pipe 223, steam transmission will be severely affected if the pipe fails. However, by setting up two gas-liquid separation pipes 223, when one gas-liquid separation pipe 223 has a problem, the other gas-liquid separation pipe 223 can still continue to transmit steam, maintain the basic operation of the device, reduce the impact of pipe failure on steam transmission efficiency, and improve the reliability of the device.

[0054] Furthermore, a water guide trough 2241 is provided inside the steam buffer pipe 224, extending along the length of the steam buffer pipe 224 and communicating with the gas-liquid separation pipe 223. During the process of storing steam in the steam buffer pipe 224, a small amount of steam forms condensate due to heat loss and temperature drop. This condensate is collected through the water guide trough 2241 and falls back to the first heating pipe 221 through the gas-liquid separation pipe 223, so that the condensate can be reused, reducing water waste and reducing the dependence on external water sources during the operation of the device. Secondly, the recycling of condensate not only saves water resources, but also reduces the heat loss carried away by the discharge of condensate. By reintroducing the condensate into the first heating pipe 221, its residual heat can be utilized, further improving the energy efficiency of the entire device.

[0055] like Figures 1 to 11 The water supply mechanism 21 shown includes a water storage pipe 211 communicating with the first heating pipe 221, a water pump 212 connected to the water storage pipe 211, a solenoid valve 213 located between the water storage pipe 211 and the water pump 212, and a liquid level sensor 214 provided on the water storage pipe 211. The solenoid valve 213, the water pump 212 and the liquid level sensor 214 are all electrically connected to the main control board 12.

[0056] Specifically, the water storage pipe 211 is equipped with a liquid level sensor 214, a solenoid valve 213, and a water pump 212. The liquid level sensor 214 is electrically connected to the main control board 12. When the liquid level sensor 214 detects that the water level in the water storage pipe 211 is too low, the liquid level sensor 214 transmits a signal to the main control board 12. The main control board 12 controls the water pump 212 and the solenoid valve 213 to open so that external water can enter the water storage pipe 211. When the liquid level sensor 214 detects that the water level in the water storage pipe 211 exceeds the preset value, the liquid level sensor 214 continues to send a signal to the main control board 12, and the main control board 12 closes the solenoid valve 213 and the water pump 212.

[0057] Furthermore, the water pump 212 is used to provide the power for water supply, transporting water from the water source to the water storage pipe 211; the solenoid valve 213 plays the role of controlling the flow of water. The main control board 12 can precisely regulate the amount of water entering the water storage pipe 211 by controlling the on / off state of the water pump 212 and the solenoid valve 213.

[0058] Furthermore, the water storage pipe 211 is arranged horizontally and is vertically connected to the first heating pipe 221. The connection between the water storage pipe 211 and the first heating pipe 221 helps the water to enter the first heating pipe 221 more evenly. When water flows from the water storage pipe 211 into the first heating pipe 221 which is vertically connected to the water storage pipe 211, the water flow can be distributed more evenly on the cross-section of the first heating pipe 221, avoiding the situation where the water flow is concentrated on one side of the first heating pipe 221, so that the water in the entire first heating pipe 221 can fully participate in the heating process.

[0059] Furthermore, there are two liquid level sensors 214. When one liquid level sensor 214 fails, the other liquid level sensor 214 can serve as a backup, ensuring the continuity and reliability of the liquid level detection function and avoiding abnormal equipment operation due to liquid level detection failure.

[0060] like Figures 1 to 11 An anti-interference filter screen 20 is provided at the connection between the water storage pipe 211 and the first heating pipe 221 shown;

[0061] Furthermore, an anti-interference filter 20 is installed at the connection between the water storage pipe 211 and the first heating pipe 221, which can effectively block the bubbles and turbulence generated by boiling water in the first heating pipe 221 from entering the water storage pipe 211, reduce the interference of water flow fluctuations on the liquid level sensor 214, and thus ensure the accuracy and stability of water level detection.

[0062] Specifically, the anti-interference filter 20 is made of food-grade stainless steel.

[0063] like Figures 1 to 11The gas-liquid separation filter 22312 shown includes a first gas-liquid separation filter 223121 located on the side of the gas-liquid separation body 22311 close to the first heating tube 221, and a second gas-liquid separation filter 223122 located on the side of the gas-liquid separation body 22311 away from the first heating tube 221.

[0064] Furthermore, the arrangement of two layers of gas-liquid separation filter screens 22312 increases the contact area and flow path between the mixed flow and the gas-liquid separation filter screens 22312. After passing through the first gas-liquid separation screen 223121, the mixed flow enters the interior of the gas-liquid separation body 22311 and then passes through the second gas-liquid separation screen 223122. During this process, the mixed flow can come into contact with the gas-liquid separation filter screens 22312 multiple times, increasing the chance of droplets adhering to the gas-liquid separation filter screens 22312, thereby improving the gas-liquid separation effect.

[0065] Furthermore, the first gas-liquid separation mesh 223121, the food-grade stainless steel wire mesh, and the second gas-liquid separation mesh 223122 are arranged sequentially in the vertical direction, which is conducive to forming a multi-stage separation structure so that the gas-liquid mixture is gradually separated at different stages. The first gas-liquid separation mesh 223121 can intercept larger droplets, and the gas-liquid separation filler further aggregates water droplets. The second gas-liquid separation mesh 223122 filters out the remaining fine droplets, thereby reducing the entrainment of moisture in the steam and improving the dryness of the steam.

[0066] like Figures 1 to 11 A first steam guide pipe 41 is provided between the second heating pipe 222 and the steam buffer pipe 224, and a second steam guide pipe 42 is provided between the second heating pipe 222 and the cooking mechanism 3. The first steam guide pipe 41 is located on the side closer to the power supply end of the second heating pipe 222, and the second steam guide pipe 42 is located on the side away from the power supply end of the second heating pipe 222.

[0067] Furthermore, after the steam enters the second heating tube 222 from the first steam guide pipe 41, since the second steam guide pipe 42 is at the other end, the steam will flow along the second heating tube 222 from the side closer to the power source to the side farther away from the power source, forming a relatively smooth steam flow path. This unidirectional flow helps the steam to fully contact the second heating tube 222, which is beneficial to improving the heat exchange efficiency, so that the steam can better absorb heat, and helps to improve the quality and temperature of the steam.

[0068] Optionally, the temperature of the second heating tube 222 located near the power supply is relatively low, and the temperature of the second heating tube 222 located away from the power supply is relatively high. When steam enters the relatively low-temperature area of ​​the second heating tube 222 from the first steam guide tube 41, there will be no rapid heat exchange due to excessive temperature difference, which will cause the steam state to become unstable. As the steam flows towards the high-temperature area, the steam can gradually absorb heat, achieving a stable and efficient heating process, which helps to improve the quality and stability of the steam.

[0069] like Figures 1 to 11 The cooking mechanism 3 shown includes a cooking chamber 31 and a steam guide 32 disposed in the cooking chamber 31. The second steam guide pipe 42 extends into the cooking chamber 31 and is connected to the steam guide 32. The steam guide 32 is provided with a plurality of steam outlet holes 30 spaced apart along the circumferential direction.

[0070] Furthermore, by setting a steam guide 32, one side of the second steam guide pipe 42 extends into the cooking chamber 31 and is connected to the steam guide 32. The steam guide 32 is provided with a number of steam outlet holes 30 spaced apart along the circumferential direction. Steam enters the interior of the steam guide 32 through the second steam guide pipe 42. Under the action of multiple steam outlet holes 30, steam is ejected from multiple directions at the same time. Compared with the traditional method of conveying steam in only one direction, multi-directional steam output can cover all areas of the cooking chamber 31 more extensively, which helps to reduce the temperature difference in different positions in the cooking chamber 31 and avoid local overheating or overcooling.

[0071] Furthermore, the multi-directional steam output method allows the steam to fully contact the food, improving the utilization rate of the steam. The steam is no longer limited to a single direction of flow, reducing the ineffective accumulation and flow of steam in the cooking chamber 31. Moreover, because the steam distribution is more uniform, the cooking chamber 31 does not need to compensate for local temperature deficiencies through overheating, thereby reducing the overall energy consumption.

[0072] Optionally, in some embodiments, the steam guide 32 is umbrella-shaped, with the top of the steam guide 32 communicating with the outlet end of the second steam guide pipe 42. The umbrella surface of the steam guide 32 is spread downwards, and a number of steam outlet holes 30 are distributed at different positions on the umbrella surface. The umbrella-shaped arrangement allows steam to diffuse downwards from above at a large angle, thereby covering a large area.

[0073] Optionally, in some embodiments, the steam guide 32 has a spiral structure, extending downward along the outlet end of the second steam guide pipe 42, and the steam outlets 30 are spaced apart along the direction of the spiral, and the direction of the outlets can be consistent with the tangent direction of the spiral. The spiral arrangement can make the steam form a rotating airflow during the flow process, which is beneficial to enhance the diffusion effect of the steam.

[0074] Furthermore, as a preferred embodiment of the present invention and not a limitation thereof, the steam guide 32 is frustum-shaped and includes a guide pipe 321 connected to the outlet end of the second steam guide pipe 42 and a guide baffle 322 perpendicularly connected to the guide pipe 321. Steam outlet holes 30 are arranged at intervals along the circumference of the guide pipe 321.

[0075] like Figures 1 to 11 The steam guide 32 shown includes a guide pipe 321 communicating with the outlet end of the second steam guide pipe 42, and a guide baffle 322 perpendicularly connected to the guide pipe 321. The steam outlet 30 is arranged at intervals along the circumferential direction of the guide pipe 321.

[0076] Furthermore, the steam outlets 30 are spaced apart along the circumference of the guide pipe 321. When steam enters the guide pipe 321 from the second steam guide pipe 42, the steam can be sprayed outwards through the various steam outlets 30 on the circumference of the guide pipe 321, so that the steam can be diffused in all directions in the horizontal direction, avoiding the situation where the steam only flows in a single direction or local area, allowing the steam to be more evenly distributed in the cooking cavity 31, which helps to cover more space and food.

[0077] Furthermore, when steam enters the guide pipe 321 through the second steam guide pipe 42, the steam will collide with the guide baffle 322. Under the action of the guide baffle 322, the steam can only be sprayed outward from the various steam outlets 30 on the circumference of the guide pipe 321, thereby enhancing the uniformity of steam distribution in the cooking chamber 31, helping to reduce the temperature difference in the cooking chamber 31, and ensuring that all parts of the food can be cooked in a similar temperature environment.

[0078] Furthermore, the baffle plate 322 can increase the stability of the steam guide 32. During the steam flow process, the baffle plate 322 can play a supporting and fixing role, preventing the steam guide 32 from being damaged by vibration or impact.

[0079] Furthermore, the guide pipe 321 and the guide baffle 322 are coaxially arranged, and the cross-section of the guide baffle 322 is larger than that of the guide pipe 321. When steam flows out from the steam outlet 30, because the cross-section of the guide baffle 322 is larger and it is coaxially arranged with the guide pipe 321, the steam will directly impact the guide baffle 322 on the outside of the guide pipe 321. The side of the guide baffle 322 near the guide pipe 321 can prevent the steam from flowing directly upward in the vertical direction, thereby allowing the steam to spread out in the horizontal direction, so that the steam can flow more evenly from the guide pipe 321. The steam outlets 30 on the circumference are moved to various corners within the cooking chamber 31, preventing steam from concentrating in a particular area and greatly enhancing the uniformity of steam distribution within the cooking chamber 31. Secondly, the coaxial arrangement ensures that the process of steam diffusing outwards after being blocked by the guide baffles 322 is symmetrical, allowing the steam flow to fill the entire cooking chamber 31 in a more regular manner. This reduces steam flow turbulence and the generation of local eddies, helping to create a stable and uniform steam environment and providing excellent conditions for the uniform cooking of food.

[0080] Furthermore, the guide tube 321 and the guide baffle 322 are integrally formed. The integral forming setting can significantly enhance the overall structural strength of the guide tube 321 and the guide baffle 322. Since the guide tube 321 and the guide baffle 322 are manufactured as a whole, there are no weak links at the connection, thereby reducing the risk of structural damage caused by long-term use.

[0081] Furthermore, the steam outlet 30 is located on the side of the guide pipe 321 near the guide baffle 322. Since the steam outlet 30 is close to the guide baffle 322, the steam will form a specific flow pattern under the guidance of the guide baffle 322 after flowing out of the steam outlet 30. This pattern can better control the flow direction of the steam, so that the steam can flow along a specific path, further enhancing the controllability and uniformity of the steam distribution. Secondly, setting the steam outlet 30 on the side close to the guide baffle 322 provides sufficient space for the connection between the guide pipe 321 and the second steam guide pipe 42, which helps to ensure a more stable connection between the guide pipe 321 and the second steam guide pipe 42, reducing the risk of leakage or damage caused by stress concentration at the connection.

[0082] Furthermore, a mounting part 3210 is provided on the side of the guide pipe 321 away from the guide baffle 322. The guide pipe 321 is detachably connected to the second steam guide pipe 42 through the mounting part 3210. The mounting part 3210 is provided with an arc surface 3211 inclined from the inner wall of the guide pipe 321 to the axis of the guide pipe 321. The arc surface 3211 on the mounting part 3210 has a guiding function. When the guide pipe 321 is connected to the second steam guide pipe 42, the arc surface 3211 can naturally guide the guide pipe 321 to accurately align with the interface of the second steam guide pipe 42, which helps to reduce the installation difficulty, improve the accuracy and efficiency of the installation, and effectively ensure that the connection between the two is tight and the position is accurate.

[0083] Preferably, the guide pipe 321 and the second steam guide pipe 42 are connected by a threaded connection.

[0084] Optionally, the number of steam outlets 30 is five. Releasing steam through five steam outlets 30 can disperse the steam pressure at the outlet. Compared to a single outlet bearing all the steam pressure, the pressure borne by each steam outlet 30 is relatively small, reducing the risk of damage to the steam outlets 30 due to excessive pressure, increasing the service life of the steam outlets 30, and enhancing the stability and durability of the equipment.

[0085] like Figures 1 to 11 The steam guide 32 shown is located at the bottom center of the cooking chamber 31, and the top of the cooking chamber 31 is provided with an exhaust pipe 5 that connects to the outside.

[0086] Furthermore, steam has the characteristic of rising. When the second steam guide pipe 42 vertically conveys steam upward from the center of the bottom of the cooking chamber 31, the steam will naturally flow upward and come into full contact with the food during the rising process. This natural convection allows the steam to diffuse better within the cooking chamber 31, which is beneficial to improving the contact efficiency between the steam and the food, thereby heating the food more effectively.

[0087] Furthermore, after the steam enters the bottom of the cooking chamber 31, it will first diffuse to a certain extent at the bottom of the cooking chamber 31 and then flow upward. This bottom diffusion method allows the steam to have a wider distribution range in the initial stage of entering the cooking chamber 31, laying the foundation for the uniform distribution of the steam in the entire cooking chamber 31 and helping to improve the overall uniformity of the steam distribution in the cooking chamber 31.

[0088] Furthermore, the top of the steaming chamber 31 is equipped with an exhaust pipe 5 that connects to the outside. Steam enters from the bottom of the steaming chamber 31. Due to the rising characteristics of steam, the steam will naturally diffuse within the steaming chamber 31, which helps to form a more uniform distribution of steam within the steaming chamber 31, ensuring that the food can be heated evenly, thereby improving the steaming efficiency. Secondly, during the process of steam rising within the steaming chamber 31, it will exchange heat with the food and the inner wall of the steaming chamber 31, and the temperature will gradually decrease. When the steam reaches the top of the steaming chamber 31, its temperature and pressure have already decreased. At this time, it is discharged through the exhaust port 5, which can prevent steam from accumulating within the steaming chamber 31, maintain air circulation within the steaming chamber 31, and further improve the steaming efficiency.

[0089] like Figures 1 to 11 The steam generating assembly 2 shown includes a mounting housing 6. The mounting housing 6 is provided with a first mounting part 61 for mounting the water supply mechanism 21 and located on one side of the mounting housing 6, a second mounting part 62 for mounting the heating mechanism 22, and a third mounting part 63 that communicates with the outside and is located on the other side of the mounting housing 6. The third mounting part 63 is used to fix the second steam guide pipe 42. By providing the first mounting part 61 for mounting the water supply mechanism 21, the second mounting part 62 for mounting the heating mechanism 22, and the third mounting part 63 that communicates with the outside of the mounting housing 6 and is used to mount the second steam guide pipe 42 on the mounting housing 6, the components such as the water supply mechanism 21 and the heating mechanism 22 are concentrated on the same mounting housing 6, thereby forming a more compact whole structure and avoiding the space waste of traditional decentralized installation.

[0090] Furthermore, by setting up the mounting housing 6, the installation positions of each component are pre-set on the mounting housing 6, so that the installation of each component in the steam generating assembly 2 is simple and convenient. The assembly can be completed simply by placing the water supply mechanism 21 and the heating mechanism 22 and other components into the pre-set positions on the mounting housing 6, which helps to improve the efficiency of the cooking box assembly and improve production quality.

[0091] Furthermore, a heat insulation material is provided inside the mounting housing 6 and between the heating mechanism 22, the water supply mechanism 21, and the second steam guide pipe 42. The heat insulation material is ceramic fiber, which has good heat insulation performance. Its low thermal conductivity can effectively prevent the heat generated by the second heating pipe 222 from being conducted to the mounting housing 6 and other components. The second heating pipe 222 generates a lot of heat when it is working. Without the heat insulation material, the heat would be rapidly transferred to the mounting housing 6 or other components, causing the temperature of the mounting housing 6 and other components to rise sharply. The ceramic fiber heat insulation layer acts as a barrier, which can reduce the rate and amount of heat transfer, so that the mounting housing 6 and other components will not overheat due to the high temperature of the second heating pipe 222, thereby protecting the structure and performance of the mounting housing 6 and other components and avoiding deformation or damage caused by high temperature. Finally, the ceramic fiber can effectively block the heat from being transferred from the second heating pipe 222 to the outside of the mounting housing 6, which helps to reduce heat loss and effectively improve the overall thermal efficiency.

[0092] Furthermore, the mounting housing 6 includes a main housing 601, the main housing 601 includes a first mounting panel 6011, the first mounting part 61 includes a first mounting through hole 611 and a first mounting plane 612 located on the first mounting panel 6011, the first mounting plane 612 is used to mount the water pump 212 and the solenoid valve 213, an inlet pipe is provided between the water pump 212 and the water storage pipe 211, and the first mounting through hole 611 is used to mount the inlet pipe and the level gauge 214.

[0093] Furthermore, the main housing 601 includes a mounting base plate 6012 arranged parallel to the first mounting panel 6011, and a first side plate 6013 perpendicularly connected to the mounting base plate 6012 and the first mounting panel 6011 respectively. The first mounting part 61 includes a first mounting cavity 613 formed by the mounting base plate 6012, the first side plate 6013 and the first mounting panel 6011. The first mounting cavity 613 communicates with the first mounting through hole 611. By setting the first mounting cavity 613, a dedicated mounting area is provided for the water storage pipe 211, which helps to avoid mutual interference between the water storage pipe 211 and other components, and ensures the independence and stability of the water storage pipe 211.

[0094] Furthermore, the mounting housing 6 includes a mounting bracket 602 that is vertically connected to the mounting base plate 6012, and the second mounting part 62 includes a mounting groove 621 located on the mounting bracket 602. The mounting groove 621 provides a clear positional reference for the installation of the first heating tube 221. When installing the first heating tube 221, it is only necessary to align it with the mounting groove 621 and perform the installation operation.

[0095] Furthermore, the mounting housing 6 includes a second side plate 603 located on one side of the main housing 601 and a third side plate 604 located on the other side of the main housing 601. The main housing 601 is perpendicularly connected to the second side plate 603 and the third side plate 604 respectively. The second mounting part 62 includes a second mounting through hole 622 located on the second side plate 603 and a third mounting through hole 623 located on the third side plate 604. The second mounting through hole 622 is used to install the power supply terminals of the first heating tube 221 and the second heating tube 222, and the third mounting through hole 623 is used to install the temperature sensor 13, making full use of the space on both sides of the mounting housing 6.

[0096] Furthermore, the main housing 601 includes a fourth side plate 6014 that is perpendicularly connected to the mounting base plate 6012, and the third mounting part 63 includes a fourth mounting through hole located on the fourth side plate 6014. The second steam guide pipe 42 extends through the fourth mounting through hole to the cooking mechanism 3.

[0097] The implementation method of Example 1 is as follows:

[0098] A temperature and humidity controllable high-temperature cooking oven includes a cooking oven shell 1. The cooking oven shell 1 has an installation cavity 11 and a main control board 12. The installation cavity 11 contains a steam generating assembly 2 and a cooking mechanism 3 for placing food. The steam generating assembly 2 includes a water supply mechanism 21 and a heating mechanism 22. The heating mechanism 22 includes a first heating tube 221, a second heating tube 222, a gas-liquid separation tube 223, and a steam buffer tube 224. The cooking mechanism 3, the first heating tube 221, and the second heating tube 222 are all equipped with temperature sensors 13 electrically connected to the main control board 12. The temperature sensors 13 are electrically connected to the main control board 12, enabling precise temperature monitoring and control. Through the real-time feedback of temperature information by the temperature sensors 13, the main control board 12 can adjust the heating power in a timely manner. The steaming and cooking mechanism 3 is equipped with a gas-liquid separation mechanism 2231, which ensures that the temperature inside the steaming and cooking mechanism 3 is maintained within a preset range to meet the cooking needs of different ingredients. The gas-liquid separation pipe 223 is equipped with a gas-liquid separation mechanism 2231, which includes a gas-liquid separation body 22311, a gas-liquid separation filler (not shown in the figure) located inside the gas-liquid separation body 22311, and a gas-liquid separation filter screen 22312 connected to the gas-liquid separation body 22311. The gas-liquid separation filter screen 22312 includes a first gas-liquid separation screen 223121 located on the side of the gas-liquid separation body 22311 closer to the first heating pipe 221, and a second gas-liquid separation screen 223122 located on the side of the gas-liquid separation body 22311 away from the first heating pipe 221. The water supply mechanism 21 includes a water supply system connected to the first heating pipe 221. The system includes a water storage pipe 211 connected to the heat pipe 221, a water pump 212 connected to the water storage pipe 211, a solenoid valve 213 located between the water storage pipe 211 and the water pump 212, and a liquid level sensor 214 installed on the water storage pipe 211. The solenoid valve 213, water pump 212, and liquid level sensor 214 are all electrically connected to the main control board 12. An anti-interference filter 20 is installed at the connection between the water storage pipe 211 and the first heating pipe 221. This filter effectively blocks bubbles and turbulence generated by boiling water in the first heating pipe 221 from entering the water storage pipe 211, reducing the interference of water flow fluctuations on the liquid level sensor 214, thereby ensuring the accuracy and stability of water level detection. When the liquid level sensor 214 detects… When the water level in the storage pipe 211 is too low, the level sensor 214 transmits a signal to the main control board 12. The main control board 12 controls the water pump 212 and the solenoid valve 213 to open, allowing external water to enter the storage pipe 211. When the level sensor 214 detects that the water level in the storage pipe 211 exceeds a preset value, the level sensor 214 continues to send a signal to the main control board 12. The main control board 12 closes the solenoid valve 213 and the water pump 212. The first heating pipe 221 obtains water from the storage pipe 211 and heats the water to form steam. The steam enters the gas-liquid separation pipe 223. The gas-liquid separation filter screen 22312 is a multi-layer corrugated folded filter screen, which is composed of multiple layers of stainless steel metal mesh.Each layer of the mesh is corrugated, forming a tortuous steam channel. Each layer has mesh openings, with the mesh size gradually decreasing from the side closer to the first heating tube 221 to the side farther away. For example, the outer layer is 80 mesh, the middle layer is 100 mesh, and the inner layer is 120 mesh, all closer to the first heating tube 221. When water droplets carried by the steam pass through the corrugated channel, they are captured by the mesh wall due to inertial collision and adsorption, and the water droplets flow back to the first heating tube 221. The first gas-liquid... The first gas-liquid separation mesh 223121, the gas-liquid separation packing material, and the second gas-liquid separation mesh 223122 are arranged vertically in sequence, which facilitates the formation of a multi-stage separation structure. This allows the gas-liquid mixture to be separated gradually at different stages. The first gas-liquid separation mesh 223121 can intercept larger droplets, the gas-liquid separation packing material (not shown in the figure) further agglomerates water droplets, and the second gas-liquid separation mesh 223122 filters out the remaining fine droplets, thereby reducing the entrainment of moisture in the steam and improving the dryness of the steam.

[0099] After drying, the steam enters the steam buffer tube 224 from the gas-liquid separator 223 for storage and buffering. When the steam buffer tube 224 is full of steam, the steam enters the second heating tube 222 from the steam buffer tube 224 for heating, and is finally transmitted to the cooking mechanism 3 for heating food. The steam buffer tube 224 can store and stabilize the steam, so that the steam entering the cooking mechanism 3 is more uniform and stable.

[0100] The cooking mechanism 3 includes a cooking chamber 31 and a steam guide 32 disposed within the cooking chamber 31. A second steam guide pipe 42 is provided between the second heating pipe 222 and the cooking chamber 31. One side of the second steam guide pipe 42 extends into the cooking chamber 31 and is connected to the steam guide 32. The steam guide 32 includes a guide pipe 321 communicating with the outlet end of the second steam guide pipe 42 and a guide baffle 322 perpendicularly connected to the guide pipe 321. Steam outlets 30 are spaced apart along the circumference of the guide pipe 321. Steam enters the interior of the steam guide 32 through the second steam guide pipe 42. Under the action of multiple steam outlets 30, steam is ejected simultaneously from multiple directions. Compared with the traditional method of conveying steam in only one direction, multi-directional steam output can more widely cover all areas of the cooking chamber 31, which helps to reduce the temperature difference at different locations in the cooking chamber 31 and avoid local overheating or overcooling.

[0101] The implementation method of Example 2 is as follows:

[0102] The difference between Example 2 and Example 1 is that: the gas-liquid separation tube 223 is provided with baffles arranged in a tortuous manner. The baffles are made of metal or high-temperature resistant materials. The shape of the baffles can be a straight plate, an arc plate, or a plate with special texture. A certain distance is maintained between adjacent baffles. When the vapor carrying liquid water enters the gas-liquid separation tube, it will continuously change its flow direction between the baffles. Since the inertia of liquid water is greater than that of vapor, during the baffle process, the liquid water will collide with the baffles and adhere to the surface of the baffles. As the liquid water continuously accumulates on the baffles, it forms larger water droplets, which slide down the baffles under the action of gravity and eventually flow back into the first heating tube 221, while the dry vapor flows out from the outlet of the gas-liquid separation tube 223.

[0103] The implementation method of Example 3 is as follows:

[0104] The difference between Example 3 and Example 1 is that the steam guide 32 is umbrella-shaped, the top of the steam guide 32 is connected to the outlet end of the second steam guide pipe 42, the umbrella surface of the steam guide 32 is spread downward, and several steam outlet holes 30 are distributed at different positions on the umbrella surface. The umbrella-shaped arrangement allows the steam to diffuse downward from the top at a large angle, thereby covering a large area.

[0105] The implementation method of Example 4 is as follows:

[0106] The difference between Example 4 and Example 1 is that the steam guide 32 has a spiral structure and extends downward along the outlet end of the second steam guide pipe 42. The steam outlet 30 is arranged at intervals along the direction of the spiral line, and the direction of the outlet can be consistent with the tangent direction of the spiral line. The spiral arrangement can make the steam form a rotating airflow during the flow process, which is beneficial to enhance the diffusion effect of the steam.

[0107] The above examples are merely illustrative of the technical content of this utility model to facilitate reader understanding, but do not imply that the implementation of this utility model is limited to these embodiments. Any technical extensions or re-creations made based on this utility model are protected by this utility model. The scope of protection of this utility model is defined by the claims.

Claims

1. A high-temperature cooking box with controllable temperature and humidity, comprising a cooking box shell (1), characterized in that: The cooking box shell (1) is provided with a mounting cavity (11) and a main control board (12), the mounting cavity (11) is internally provided with a steam generating assembly (2) and a cooking mechanism (3) for placing food, the steam generating assembly (2) comprises a water supply mechanism (21) and a heating mechanism (22), the heating mechanism (22) comprises a first heating pipe (221) connected with the water supply mechanism (21), a second heating pipe (222) connected with the cooking mechanism (3), and a gas-liquid separation pipe (223) located between the first heating pipe (221) and the second heating pipe (222), the gas-liquid separation pipe (223) is used for separating liquid water in steam, and the cooking mechanism (3), the first heating pipe (221) and the second heating pipe (222) are all provided with a temperature sensor (13) electrically connected with the main control board (12).

2. The temperature and humidity controllable high-temperature retort according to claim 1, characterized in that: The first heating pipe (221) is located below the gas-liquid separation pipe (223), the gas-liquid separation pipe (223) is internally provided with a gas-liquid separation mechanism (2231), the gas-liquid separation mechanism (2231) comprises a gas-liquid separation body (22311), a gas-liquid separation filler located in the gas-liquid separation body (22311), and a gas-liquid separation filter screen (22312) connected with the gas-liquid separation body (22311).

3. The temperature and humidity controllable high-temperature retort according to claim 1, characterized in that: The heating mechanism (22) comprises a steam buffer pipe (224) located above the gas-liquid separation pipe (223), the steam buffer pipe (224) is communicated with the gas-liquid separation pipe (223) and the second heating pipe (222) respectively, so that steam in the gas-liquid separation pipe (223) enters the steam buffer pipe (224) for storage and buffering, then enters the second heating pipe (222) for heating and is transmitted to the cooking mechanism (3) through the second heating pipe (222).

4. The temperature and humidity controllable high-temperature retort according to claim 1, wherein: The water supply mechanism (21) comprises a water storage pipe (211) communicated with the first heating pipe (221), a water pump (212) connected with the water storage pipe (211), an electromagnetic valve (213) located between the water storage pipe (211) and the water pump (212), and a liquid level sensor (214) arranged on the water storage pipe (211), and the electromagnetic valve (213), the water pump (212) and the liquid level sensor (214) are all electrically connected with the main control board (12).

5. The temperature and humidity controllable high-temperature retort according to claim 4, characterized in that: The connection between the water storage pipe (211) and the first heating pipe (221) is provided with a disturbance prevention filter screen (20).

6. The temperature and humidity controllable high-temperature retort according to claim 2, characterized in that: The gas-liquid separation filter screen (22312) comprises a first gas-liquid separation screen (223121) located on one side of the gas-liquid separation body (22311) close to the first heating pipe (221), and a second gas-liquid separation screen (223122) located on the other side of the gas-liquid separation body (22311) away from the first heating pipe (221).

7. The temperature and humidity controllable high-temperature retort according to claim 3, characterized in that: The first steam guide pipe (41) is arranged between the second heating pipe (222) and the steam buffer pipe (224), and the second steam guide pipe (42) is arranged between the second heating pipe (222) and the cooking mechanism (3), the first steam guide pipe (41) is arranged on the side close to the power supply end of the second heating pipe (222), and the second steam guide pipe (42) is arranged on the side away from the power supply end of the second heating pipe (222).

8. The temperature and humidity controllable high-temperature retort according to claim 7, characterized in that: The cooking mechanism (3) comprises a cooking cavity (31) and a steam guide member (32) arranged in the cooking cavity (31), one side of the second steam guide pipe (42) extends into the cooking cavity (31) and is connected with the steam guide member (32), and the steam guide member (32) is provided with a plurality of steam outlet holes (30) arranged at intervals in the circumferential direction.

9. The temperature and humidity controllable high-temperature retort according to claim 8, characterized in that: The steam guide member (32) comprises a flow guide pipe (321) communicated with the outlet end of the second steam guide pipe (42) and a flow guide baffle (322) connected with the flow guide pipe (321) perpendicularly, and the steam outlet holes (30) are arranged at intervals in the circumferential direction of the flow guide pipe (321).

10. The temperature and humidity controllable high-temperature retort according to claim 8, characterized in that: The steam guide member (32) is arranged at the central position of the bottom of the cooking cavity (31), and the top of the cooking cavity (31) is provided with an exhaust pipe (5) communicated with the outside.

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