High-temperature cooking box with steam guiding function
By installing a steam guide at the outlet end of the steam delivery pipe of the cooking chamber, the problem of uneven steam distribution in the cooking chamber is solved, and uniform heating and efficient steam utilization are achieved in the cooking chamber.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-14
- Publication Date
- 2026-04-03
AI Technical Summary
The existing steaming oven's transmission pipe can only deliver steam in one direction, resulting in uneven steam distribution within the steaming chamber, causing localized overheating or undercooling, which affects the food heating effect.
A high-temperature cooking chamber with steam guiding function is designed. By setting a steam guide at the outlet end of the steam conveying pipe, and providing steam outlet holes spaced along the circumference on the guide, steam can be sprayed out from multiple directions to cover all areas of the cooking chamber.
It achieves uniform distribution of steam within the cooking chamber, reduces temperature differences, improves steam utilization, reduces energy consumption, and ensures uniform heating of food.
Smart Images
Figure CN224070219U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the technical field of cooking oven structure, specifically a high-temperature cooking oven with steam guiding function. Background Technology
[0002] A steam cooker is a multi-functional cooking appliance widely used in food preparation and processing. It utilizes steam as a heat source to evenly heat food placed inside, achieving cooking, sterilization, or heat preservation. Designed to balance high efficiency and ease of use, the steam cooker allows for precise control of heating temperature and time, making it suitable for cooking various ingredients and an indispensable piece of equipment in the modern catering and food processing industry.
[0003] Existing steamers typically consist of two parts: a steam generating mechanism and a steaming chamber. The steam generated by the steam generating mechanism is delivered to the steaming chamber through a transmission pipe to heat the food. However, the transmission pipe often extends directly into the steaming chamber, which can only deliver steam in one direction, resulting in uneven steam distribution. This can easily lead to localized overheating or undercooling within the steaming chamber, thus affecting the heating effect of the food.
[0004] This utility model was proposed in response to the shortcomings of the existing technology. Utility Model Content
[0005] Regarding the aforementioned problem in existing steaming ovens where steam generated by a steam generator is transported to the steaming chamber via a transmission pipe, but the transmission pipe often extends directly into the steaming chamber, only transporting steam in a single direction, resulting in uneven steam distribution and localized overheating or undercooling within the steaming chamber, thus affecting the food heating effect, the technical solution adopted by this utility model to solve this problem is:
[0006] A high-temperature steaming oven with steam guiding function includes a steaming oven body, wherein the steaming oven body is provided with a steaming chamber for steaming food, a steam generating component for providing a steam source, and a steam conveying pipe for connecting the steaming chamber and the steam generating component. The outlet end of the steam conveying pipe extends into the steaming chamber and is provided with a steam guide, wherein the steam guide is provided with a plurality of steam outlet holes spaced apart along the circumferential direction.
[0007] Furthermore, the main body of the cooking chamber is provided with a cooking shell, the cooking cavity is located inside the cooking shell, the steam conveying pipe is located below the cooking shell and extends vertically into the cooking cavity, and an exhaust port connecting the cooking cavity and the outside is provided above the cooking shell.
[0008] Furthermore, the steam guide includes a guide pipe connected to the steam conveying pipe and a guide baffle perpendicularly connected to the guide pipe, and the steam outlets are spaced apart along the circumferential direction of the guide pipe.
[0009] Furthermore, the flow guide tube and the flow guide baffle are coaxially arranged, and the cross-section of the flow guide baffle is larger than the cross-section of the flow guide tube.
[0010] Furthermore, the flow guide tube and the flow guide baffle are integrally formed.
[0011] Furthermore, the steam outlet is located on the side of the guide pipe near the guide baffle.
[0012] Furthermore, the guide pipe is provided with an installation part on the side away from the guide baffle, and the guide pipe is detachably connected to the steam conveying pipe through the installation part. The installation part is provided with an arc surface that is inclined from the inner wall of the guide pipe toward the axis of the guide pipe.
[0013] Furthermore, the guide pipe is located at the center of the bottom of the cooking shell and is vertically connected to the bottom of the cooking shell.
[0014] Furthermore, the side of the guide tube away from the guide baffle is flush with the inner wall of the cooking shell.
[0015] Furthermore, the number of steam outlets is five.
[0016] The beneficial effects of this utility model are as follows:
[0017] 1. This utility model, by setting up a steam conveying pipe and a steam guide, has the outlet end of the steam conveying pipe extending into the cooking chamber and connected to the steam guide. The steam guide has several steam outlet holes spaced apart along the circumferential direction. Steam enters the interior of the steam guide through the steam conveying pipe, and under the action of multiple steam outlet holes, steam is ejected simultaneously from multiple directions. Compared with the traditional method of conveying steam in only one direction, the multi-directional steam output can cover all areas of the cooking chamber more extensively, which helps to reduce the temperature difference between different locations in the cooking chamber and avoid local overheating or undercooling. It effectively solves the problem that existing cooking boxes convey steam generated by the steam generating mechanism to the cooking chamber through a conveying pipe. However, the conveying pipe often extends directly into the cooking chamber and can only convey steam in one direction, resulting in uneven steam distribution and local overheating or undercooling in the cooking chamber, thus affecting the food heating effect.
[0018] 2. 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. Furthermore, because the steam distribution is more uniform, there is no need to compensate for insufficient local temperature by overheating in the cooking chamber, thereby reducing the overall energy consumption.
[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 one of the structural schematic diagrams of the main body of the cooking box of this utility model;
[0021] Figure 2 for Figure 1 Cross-sectional view along line BB;
[0022] Figure 3 This is a schematic diagram of the steam guide component of this utility model;
[0023] Figure 4 This is one of the structural schematic diagrams showing the connection between the cooking shell and the steam generating assembly of this utility model;
[0024] Figure 5 This is the second schematic diagram showing the connection between the cooking shell and the steam generating assembly of this utility model;
[0025] Figure 6 This is the second structural schematic diagram of the main body of the cooking box of this utility model. Detailed Implementation
[0026] The embodiments of this utility model will now be described in detail with reference to the accompanying drawings.
[0027] like Figures 1 to 6 The high-temperature steaming oven shown includes a steaming oven body 1. The steaming oven body 1 is provided with a steaming chamber 21 for steaming food, a steam generating component 3 for providing a steam source, and a steam conveying pipe 4 for connecting the steaming chamber 21 and the steam generating component 3. The outlet end of the steam conveying pipe 4 extends into the steaming chamber 21 and is provided with a steam guide 5. The steam guide 5 is provided with a plurality of steam outlet holes 50 spaced apart along the circumferential direction.
[0028] This invention features a steam delivery pipe and a steam guide. The outlet end of the steam delivery pipe extends into the cooking chamber and connects to the steam guide. The steam guide has several steam outlets spaced circumferentially. Steam enters the steam guide through the steam delivery pipe and is simultaneously ejected from multiple directions by the multiple steam outlets. Compared to the traditional method of delivering steam in only one direction, this multi-directional steam output can more widely cover all areas of the cooking chamber, helping to reduce temperature differences at different locations within the cooking chamber and preventing local overheating or undercooling. This effectively solves the problem that existing cooking boxes deliver steam generated by the steam generator to the cooking chamber through a delivery pipe, which often extends directly into the cooking chamber and can only deliver steam in one direction, resulting in uneven steam distribution and local overheating or undercooling within the cooking chamber, thus affecting the food heating effect.
[0029] 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 21. Moreover, because the steam distribution is more uniform, the cooking chamber 21 does not need to compensate for local temperature deficiencies through overheating, thereby reducing the overall energy consumption.
[0030] Specifically, the steam generating assembly 3 includes a water storage pipe, a water pump, a solenoid valve, a level sensor, and a heating pipe. The level sensor detects the water level in the water storage pipe and sends a signal to the main control board. The main control board controls the water pump and the solenoid valve to open, and the water source flows to the water storage pipe. When the level sensor detects that the water level in the water storage pipe has reached the set value, it sends a signal to the main control board. The main control board closes the solenoid valve and the water pump to stop the water supply. The water storage pipe and the heating pipe are connected. Under the action of the heating pipe, the water source gradually boils and forms steam. The heating pipe is connected to the cooking chamber 21 through the steam delivery pipe 4. Finally, the steam generated by the heating pipe enters the cooking chamber 21 through the steam delivery pipe 4.
[0031] Optionally, in some embodiments, the steam guide 5 is umbrella-shaped, with its top connected to the outlet end of the steam conveying pipe 4. The umbrella surface of the steam guide 5 is spread downwards, and several steam outlets 50 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.
[0032] Optionally, in some embodiments, the steam guide 5 has a spiral structure and extends downward along the outlet end of the steam conveying pipe 4. The steam outlets 50 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.
[0033] Furthermore, as a preferred embodiment of the present invention and not a limitation thereof, the steam guide 5 is frustum-shaped and includes a guide pipe 51 connected to the outlet end of the steam conveying pipe 4 and a guide baffle 52 perpendicularly connected to the guide pipe 51. Steam outlet holes 50 are arranged at intervals along the circumference of the guide pipe 51.
[0034] like Figures 1 to 6 The cooking chamber 1 shown is provided with a cooking shell 2 inside, the cooking chamber 21 is located inside the cooking shell 2, the steam conveying pipe 4 is located below the cooking shell 2 and extends vertically into the cooking chamber 21, and an exhaust port 11 is provided above the cooking shell 2 to connect the cooking chamber 21 and the outside.
[0035] Furthermore, steam has the characteristic of rising. When the steam delivery pipe 4 vertically delivers steam upward from below the cooking chamber 21, 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 21, which is beneficial to improving the contact efficiency between the steam and the food, thereby heating the food more effectively.
[0036] Furthermore, after the steam enters the bottom of the cooking chamber 21, it will first diffuse to a certain extent at the bottom of the cooking chamber 21 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 21, laying the foundation for the uniform distribution of the steam in the entire cooking chamber 21 and helping to improve the overall uniformity of the steam distribution in the cooking chamber 21.
[0037] Furthermore, an exhaust port 11 is provided above the cooking shell 2, connecting the cooking chamber 21 and the outside. The exhaust port 11 is located above the cooking chamber 21. Steam enters from the bottom of the cooking chamber 21. Due to the rising characteristics of steam, the steam will naturally diffuse in the cooking chamber 21, which helps to form a more uniform distribution of steam in the cooking chamber 21, ensuring that the food can be heated evenly, thereby improving the cooking efficiency. Secondly, during the process of steam rising in the cooking chamber 21, it will exchange heat with the food and the inner wall of the cooking chamber 21, and the temperature will gradually decrease. When the steam reaches the top of the cooking chamber 21, its temperature and pressure have decreased. At this time, it is discharged through the exhaust port 11, which can prevent steam from accumulating in the cooking chamber 21, maintain air circulation in the cooking chamber 21, and further improve the cooking efficiency.
[0038] Furthermore, as steam continuously enters the cooking chamber 21 through the steam delivery pipe 4, the pressure inside the cooking chamber 21 will continuously increase. Without the exhaust port 11, the pressure inside the cooking chamber 21 will continue to rise as steam continues to flow in. Excessive pressure may damage the cooking shell 2. The exhaust port 11, located above the cooking shell 2, can promptly discharge excess steam to the outside, keeping the pressure inside the cooking chamber 21 within a safe range and avoiding safety risks caused by excessive pressure.
[0039] like Figures 1 to 6 The steam guide 5 shown includes a guide pipe 51 connected to the steam conveying pipe 4, and a guide baffle 52 perpendicularly connected to the guide pipe 51. The steam outlet 50 is arranged at intervals along the circumferential direction of the guide pipe 51.
[0040] Furthermore, the steam outlets 50 are spaced apart along the circumference of the guide pipe 51. When steam enters the guide pipe 51 from the steam delivery pipe 4, the steam can be sprayed outwards through the various steam outlets 50 on the circumference of the guide pipe 51, 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 chamber 21, which helps to cover more space and food.
[0041] Furthermore, when steam enters the guide pipe 51 through the steam delivery pipe 4, the steam will collide with the guide baffle 52. Under the action of the guide baffle 52, the steam can only be sprayed outward from the steam outlets 50 on the circumference of the guide pipe 51, thereby enhancing the uniformity of steam distribution in the cooking chamber 21, helping to reduce the temperature difference in the cooking chamber 21, and ensuring that all parts of the food can be cooked in a similar temperature environment.
[0042] Furthermore, the baffle plate 52 can increase the stability of the steam guide 5. During the steam flow process, the baffle plate 52 can play a supporting and fixing role, preventing the steam guide 5 from being damaged by vibration or impact.
[0043] like Figures 1 to 6 The flow guide tube 51 and the flow guide baffle 52 shown are coaxially arranged, and the cross-section of the flow guide baffle 52 is larger than the cross-section of the flow guide tube 51.
[0044] Furthermore, when steam flows out from the steam outlet 50, because the guide baffle 52 has a larger cross-section and is coaxially arranged with the guide pipe 51, the steam will directly hit the guide baffle 52 on the outside of the guide pipe 51. The side of the guide baffle 52 close to the guide pipe 51 can prevent the steam from flowing directly upward in the vertical direction, so that the steam can spread out in the horizontal direction, so that the steam can move more evenly from the steam outlet 50 on the circumference of the guide pipe 51 to all corners of the cooking chamber 21, avoiding the steam from concentrating in a certain area, and greatly enhancing the uniformity of the steam distribution in the cooking chamber 21.
[0045] Furthermore, the coaxial arrangement ensures that the process of steam spreading outwards after being blocked by the guide baffle 52 is symmetrical, so that the steam flow can fill the entire cooking chamber 21 in a more regular manner, reducing the turbulence of steam flow and the generation of local eddies, which helps to create a stable and uniform steam environment and provides good conditions for the uniform cooking of food.
[0046] Furthermore, a larger guide vane 52 can increase the structural strength of the entire steam guide component 5, which is beneficial to extending the service life of the equipment.
[0047] like Figures 1 to 6 The flow guide tube 51 and the flow guide baffle 52 shown are integrally formed;
[0048] Optionally, in some embodiments, the guide tube 51 and the guide baffle 52 are detachably connected, and the guide tube 51 and the guide baffle 52 can be connected by threaded connection, snap-fit connection, slot connection or other connection methods.
[0049] Furthermore, as a preferred embodiment of the present invention and not a limitation thereof, the guide tube 51 and the guide baffle 52 are integrally formed. The integral forming setting can significantly enhance the overall structural strength of the guide tube 51 and the guide baffle 52. Since the guide tube 51 and the guide baffle 52 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.
[0050] Furthermore, the one-piece design reduces the number of connecting parts between the guide tube 51 and the guide baffle 52, thereby reducing the risk of failure due to improper connection or loosening.
[0051] like Figures 1 to 6 The steam outlet 50 shown is located on the side of the guide pipe 51 near the guide baffle 52;
[0052] Furthermore, since the steam outlet 50 is close to the guide baffle 52, the steam will form a specific flow pattern under the guidance of the guide baffle 52 after flowing out of the steam outlet 50. 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.
[0053] Furthermore, positioning the steam outlet 50 near the baffle plate 52 helps reduce the accumulation of steam in the guide pipe 51.
[0054] Furthermore, the steam outlet 50 is positioned on the side close to the guide baffle 52, providing sufficient space for the connection between the guide pipe 51 and the steam delivery pipe 4. This helps to ensure a more stable connection between the guide pipe 51 and the steam delivery pipe 4, reducing the risk of leakage or damage caused by stress concentration at the connection point.
[0055] like Figures 1 to 6 The guide pipe 51 shown is provided with a mounting part 511 on the side away from the guide baffle 52. The guide pipe 51 is detachably connected to the steam conveying pipe 4 through the mounting part 511. The mounting part 511 is provided with an arc surface 5110 that is inclined from the inner wall of the guide pipe 51 toward the axis of the guide pipe 51.
[0056] Furthermore, the guide pipe 51 is detachably connected to the steam delivery pipe 4 via the mounting part 511, which greatly improves the maintainability of the equipment. When the equipment malfunctions, such as when the guide pipe 51 is blocked or damaged, or when it needs to be cleaned regularly, the user can quickly remove the guide pipe 51 from the steam delivery pipe 4, complete the corresponding operation, and then conveniently reinstall it, which helps to reduce maintenance time and costs.
[0057] Furthermore, the arc surface 5110 on the mounting part 511 has a guiding function. When connecting the guide pipe 51 to the steam conveying pipe 4, the arc surface 5110 can naturally guide the guide pipe 51 to accurately align with the interface of the steam conveying pipe 4, 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.
[0058] Preferably, the guide pipe 51 and the steam conveying pipe 4 are connected by a threaded connection.
[0059] like Figures 1 to 6 The guide pipe 51 shown is located at the center of the bottom of the cooking shell 2 and is vertically connected to the bottom of the cooking shell 2;
[0060] Furthermore, when the guide pipe 51 is located at the center of the bottom of the cooking shell 2, the steam can spread evenly in all directions around the guide pipe 51 after flowing out from the steam outlet 50, so that all corners in the cooking chamber 21 can be in contact with the steam relatively evenly, avoiding the situation where some food is not fully cooked or some food is overcooked due to uneven steam distribution, which helps to ensure the quality of the cooked food.
[0061] Furthermore, the guide pipe 51, located at the bottom center of the steaming shell 2 and vertically connected to the steaming shell 2, allows steam to reach all parts of the steaming chamber 21 with the shortest path and fastest speed. This helps reduce heat loss during steam transport, allowing more heat to be transferred to the food, improving heat transfer efficiency, thereby shortening the steaming time and saving energy.
[0062] like Figures 1 to 6 The side of the flow guide pipe 51 away from the flow guide baffle 52 shown is flush with the inner wall of the cooking shell 2;
[0063] Furthermore, the side of the guide pipe 51 away from the guide baffle 52 is flush with the inner wall of the cooking shell 2, so that no obvious protrusion or depression is formed at the connection. This makes the steam flow more smoothly in the cooking shell 2, avoiding the obstruction of steam flow and eddy phenomenon caused by the protrusion of the pipe. The steam can flow more efficiently in the cooking chamber 21 and heat the food evenly, thereby improving the cooking efficiency and the cooking quality of the food.
[0064] Furthermore, the flush design simplifies the connection structure between the guide pipe 51 and the cooking shell 2, reducing the use of additional connectors or seals, which not only lowers production costs but also improves the overall aesthetics of the equipment.
[0065] like Figures 1 to 6 The number of steam outlets 50 shown is five;
[0066] Furthermore, the provision of five steam outlets 50 allows steam to flow evenly into the cooking chamber 21 from multiple directions, effectively preventing local overheating or undercooling caused by steam moving in a single direction, and ensuring a more uniform temperature distribution within the cooking chamber.
[0067] Furthermore, the arrangement of five steam outlets 50 makes the structure of the entire steam guide 5 more compact, which helps to save space and improve the overall performance of the equipment.
[0068] Furthermore, releasing steam through five steam outlets 50 disperses the steam pressure at the outlets. Compared to a single outlet bearing all the steam pressure, each steam outlet 50 bears relatively less pressure, reducing the risk of damage to the steam outlets 50 due to excessive pressure, increasing the service life of the steam outlets 50, and enhancing the stability and durability of the equipment.
[0069] The implementation method of Example 1 is as follows:
[0070] A high-temperature steaming oven with steam guiding function includes a main body 1, a steaming chamber 21 for steaming food, a steam generating assembly 3 for providing a steam source, and a steam conveying pipe 4 for connecting the steaming chamber 21 and the steam generating assembly 3. A steaming shell 2 is located inside the main body 1, with the steaming chamber 21 situated within it. The steam conveying pipe 4 is located below the steaming shell 2 and extends vertically into the steaming chamber 21. An exhaust port 11 connecting the steaming chamber 21 to the outside is located above the steaming shell 2. The outlet end of the steam conveying pipe 4 is equipped with a steam guide. The steam guide component 5 includes a guide pipe 51 threadedly connected to the steam conveying pipe 4 and a guide baffle 52 perpendicularly connected to the guide pipe 51. Steam outlets 50 are spaced apart along the circumference of the guide pipe 51. The steam generated by the steam generating component 3 enters the interior of the guide pipe 51 through the steam conveying pipe 4. The steam will collide with the guide baffle 52. Under the action of the guide baffle 52, the steam can only flow out from each steam outlet 50 on the circumference of the guide pipe 51 to the surrounding area, thereby enhancing the uniformity of steam distribution in the cooking chamber 21 and helping to reduce the temperature difference in the cooking chamber 21.
[0071] The guide pipe 51 and the guide baffle 52 are coaxially arranged, and the cross-section of the guide baffle 52 is larger than that of the guide pipe 51. Since the cross-section of the guide baffle 52 is larger and it is coaxially arranged with the guide pipe 51, the steam will directly hit the guide baffle 52 on the outside of the guide pipe 51. The side of the guide baffle 52 close to the guide pipe 51 can prevent the steam from flowing directly upward in the vertical direction, so that the steam can spread out in the horizontal direction, so that the steam can move more evenly from the steam outlet 50 on the circumference of the guide pipe 51 to all corners of the cooking chamber 21.
[0072] The steam outlet 50 is located on the side of the guide pipe 51 near the guide baffle 52. Setting the steam outlet 50 on the side near the guide baffle 52 provides sufficient space for the connection between the guide pipe 51 and the steam delivery pipe 4, which helps to ensure a more stable connection between the guide pipe 51 and the steam delivery pipe 4 and reduces the risk of leakage or damage caused by stress concentration at the connection.
[0073] The implementation method of Example 2 is as follows:
[0074] The difference between Example 2 and Example 1 is that the steam guide 5 is umbrella-shaped, the top of the steam guide 5 is connected to the outlet end of the steam conveying pipe 4, the umbrella surface of the steam guide 5 is unfolded downwards, and several steam outlet holes 50 are distributed at different positions on the umbrella surface. The umbrella-shaped arrangement allows the steam to diffuse downwards from above at a large angle, thereby covering a large area.
[0075] The implementation method of Example 3 is as follows:
[0076] The difference between Example 3 and Example 1 is that the steam guide 5 has a spiral structure and extends downward along the outlet end of the steam conveying pipe 4. The steam outlet 50 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.
[0077] 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 chamber with steam guiding function, comprising a cooking chamber body (1), characterized in that: The main body (1) of the steaming oven is provided with a steaming chamber (21) for steaming food, a steam generating component (3) for providing a steam source, and a steam conveying pipe (4) for connecting the steaming chamber (21) and the steam generating component (3). The outlet end of the steam conveying pipe (4) extends into the steaming chamber (21) and is provided with a steam guide (5). The steam guide (5) is provided with a plurality of steam outlet holes (50) spaced apart along the circumferential direction.
2. A high-temperature cooking oven with steam guiding function according to claim 1, characterized in that: The main body (1) of the cooking chamber is provided with a cooking shell (2), the cooking chamber (21) is located inside the cooking shell (2), the steam conveying pipe (4) is located below the cooking shell (2) and extends vertically into the cooking chamber (21), and an exhaust port (11) connecting the cooking chamber (21) and the outside is provided above the cooking shell (2).
3. A high-temperature cooking oven with steam guiding function according to claim 2, characterized in that: The steam guide (5) includes a guide pipe (51) connected to the steam conveying pipe (4) and a guide baffle (52) vertically connected to the guide pipe (51). The steam outlet (50) is arranged at intervals along the circumference of the guide pipe (51).
4. A high-temperature cooking oven with steam guiding function according to claim 3, characterized in that: The flow guide tube (51) and the flow guide baffle (52) are coaxially arranged, and the cross-section of the flow guide baffle (52) is larger than the cross-section of the flow guide tube (51).
5. A high-temperature cooking oven with steam guiding function according to claim 3, characterized in that: The flow guide tube (51) and the flow guide baffle (52) are integrally formed.
6. A high-temperature cooking oven with steam guiding function according to claim 3, characterized in that: The steam outlet (50) is located on the side of the guide pipe (51) near the guide baffle (52).
7. A high-temperature cooking oven with steam guiding function according to claim 3, characterized in that: The guide pipe (51) is provided with an installation part (511) on the side away from the guide baffle (52). The guide pipe (51) is detachably connected to the steam conveying pipe (4) through the installation part (511). The installation part (511) is provided with an arc surface (5110) that is inclined from the inner wall of the guide pipe (51) toward the axis of the guide pipe (51).
8. A high-temperature cooking oven with steam guiding function according to claim 3, characterized in that: The guide pipe (51) is located at the center of the bottom of the cooking shell (2) and is vertically connected to the bottom of the cooking shell (2).
9. A high-temperature cooking oven with steam guiding function according to claim 8, characterized in that: The side of the guide pipe (51) away from the guide baffle (52) is flush with the inner wall of the cooking shell (2).
10. A high-temperature cooking oven with steam guiding function according to claim 1, characterized in that: The number of steam outlets (50) is five.