Condensate water preventing structure of electric pizza oven

Abstract

The utility model discloses a condensate water preventing structure of an electric pizza oven. The oven body is provided with an oven door corresponding to an inlet and an outlet of the cooking cavity, an air duct is arranged in the oven body and outside the cooking cavity, the air duct is provided with a downward outlet at the bottom of the oven body, the bottom of the oven body is provided with a water pan corresponding to the outlet, the rear part of the cooking cavity is communicated with the air duct through a discharge hole, and steam in the cooking cavity enters the air duct through the discharge hole. And the steam is discharged through the air duct or drops onto the water pan after being condensed. The steam in the cooking cavity is taken out through the air duct, the steam is prevented from forming condensate water at the oven door, the connecting structure of the oven door and the oven body is protected, and the use experience of a user is improved. Steam is discharged in advance, and accidental injury caused by steam when a user opens the furnace door is avoided. The water pan receives condensate water formed by steam, and the water pan is detachably arranged, so that a user can clean the water pan conveniently.

Description

Technical Field

[0001] This utility model relates to the field of electric pizza oven technology, and in particular to an anti-condensation structure for electric pizza ovens. Background Technology

[0002] Currently, most electric pizza ovens are exported to the European and American markets. These ovens operate at temperatures of 400-500 degrees Celsius. They feature a door for opening and closing the cooking chamber. During cooking, moisture from the food evaporates into the chamber, forming steam. Since the oven door is relatively cooler than the inner surface of the cooking chamber, condensation forms on the back of the door. This condensation adheres to the back of the door and accumulates, eventually flowing out from the gap between the door and the oven body. This is particularly noticeable when the door is opened after cooking, resulting in a poor user experience. Furthermore, the bottom of the door is connected to the oven body via a rotating joint, allowing condensation to enter and cause rust, which in turn affects the door's opening and closing mechanism. Utility Model Content

[0003] The purpose of this invention is to provide a steam-venting structure for an electric pizza oven that prevents condensation.

[0004] The purpose of this utility model is achieved as follows.

[0005] The electric pizza oven has an anti-condensation structure, including an oven body and a cooking chamber inside the oven body. The oven body has an oven door corresponding to the inlet and outlet of the cooking chamber. An air duct is provided inside the oven body and outside the cooking chamber. The air duct has a downward-facing outlet at the bottom of the oven body. A water collection tray is provided at the bottom of the oven body corresponding to the outlet. The rear of the cooking chamber and the air duct are connected through a discharge hole. Steam in the cooking chamber enters the air duct through the discharge hole. The steam is discharged through the air duct or drips onto the water collection tray after condensation.

[0006] Furthermore, the air duct includes a first air duct and a second air duct. The first air duct is horizontally arranged at the top of the cooking cavity, and the second air duct is vertically arranged at the rear of the cooking cavity. The rear outlet of the first air duct and the top inlet of the second air duct are connected by a fan. The bottom of the second air duct extends out of the oven body to form the outlet. The rear of the cooking cavity is connected to the second air duct through a discharge hole.

[0007] Furthermore, the cooking cavity is provided with a first protrusion towards the second air duct, and a second protrusion protrudes from the rear end face of the first protrusion. The second protrusion extends into the second air duct, and the rear end face of the second protrusion is offset vertically to form the discharge hole with the opening facing downward.

[0008] Furthermore, a bracket is provided at the bottom of the furnace corresponding to the outlet. The water receiving tray is inserted from the rear of the furnace into the gap between the bracket and the bottom of the furnace. The water receiving tray sits on the bracket. A transverse air outlet gap connecting the top surface of the water receiving tray and the bottom of the furnace is provided.

[0009] Furthermore, the first air duct has an inlet at the front end of the furnace body, above the furnace door.

[0010] This invention uses an air duct to carry steam out of the cooking cavity, preventing condensation at the oven door. This protects the connection between the oven door and the oven body and improves the user experience. Pre-emptive steam release prevents accidental injury when the user opens the oven door. A detachable drip tray collects condensate, facilitating easy cleaning. Attached Figure Description

[0011] Figure 1 This is a cross-sectional structural diagram of Example 1.

[0012] Figure 2 This is a schematic diagram of the front structure of Embodiment 1.

[0013] Figure 3 This is a schematic diagram of the rear structure of Embodiment 1. Detailed Implementation

[0014] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0015] Example 1, see Figure 1-3 As shown, an anti-condensation structure for an electric pizza oven includes an oven body 1 and a cooking cavity 2 disposed within the oven body 1. The oven body 1 is provided with oven doors 3 corresponding to the inlet and outlet of the cooking cavity 2.

[0016] An air duct 4 is provided inside the oven body 1 and outside the cooking cavity 2. The air duct 4 has a downward-facing outlet 42 at the bottom of the oven body 1. Specifically, the air duct 4 includes a first air duct 44 and a second air duct 45. The first air duct 44 is horizontally arranged at the top of the cooking cavity 2, and the second air duct 45 is vertically arranged at the rear of the cooking cavity 2. The front end of the first air duct 44 has an inlet 41 at the front end of the oven body 1, above the oven door 3. The rear outlet 42 of the first air duct 44 and the top inlet 41 of the second air duct 45 are connected by a fan 43. The bottom of the second air duct 45 extends out of the oven body 1 to form the outlet 42. A heat insulation cavity 11 is provided between the air duct 4 and the cooking cavity 2 to reduce the transfer of heat from the cooking cavity to the outer surface of the oven body. Preferably, heat insulation cotton is provided inside the heat insulation cavity 11. The fan 43 is a cross-flow fan. The air duct 4 is used to reduce the temperature of the outer surface of the oven body 1.

[0017] The cooking chamber 2 and the air duct 4 are connected via a discharge hole. Specifically, the cooking chamber 2 has a first protrusion 21 extending into the second air duct 45. A second protrusion 22 protrudes from the rear end face of the first protrusion 21. The first protrusion 21 passes through the heat insulation chamber 11 and approaches the second air duct 45. The second protrusion 22 extends into the second air duct 45, and its rear end face is offset vertically to form the downward-facing discharge hole 20. In other words, the rear end face of the first protrusion 21 is pressed backward to form the second protrusion 22 and the discharge hole 20. The rear of the cooking chamber 2 is connected to the second air duct 45 via the discharge hole 20. This allows steam to be discharged while reducing heat loss from the cooking chamber 2.

[0018] The bottom of the furnace body 1 is provided with a bracket 12 and a water receiving tray 5 corresponding to the outlet 42. The water receiving tray 5 is inserted from the rear of the furnace body 1 into the gap between the bracket 12 and the bottom of the furnace body 1. The water receiving tray 5 sits on the bracket 12. A transverse air outlet gap 6 connecting the top surface of the water receiving tray 5 and the bottom of the furnace body 1 is provided.

[0019] During the pizza-making process in cooking chamber 2, steam is generated. Fan 43 drives airflow within duct 4, reducing the heat transferred to the outer surface of oven body 1. The airflow within duct 4 carries the steam out of cooking chamber 2 through exhaust hole 20. The steam either exits through duct 4 or condenses and drips onto drip tray 5. This reduces steam in cooking chamber 2, preventing condensation at oven door 3. Drip tray 5 collects condensate, preventing water stains at the location of the electric pizza oven and facilitating cleaning. When condensate accumulates on drip tray 5, hot air from duct 4 blows towards the water surface and exits through horizontal air outlet 6. The water absorbs some heat, further reducing the temperature of the hot air from the outlet. This makes it easier for the electric pizza oven to pass safety tests.

[0020] The terms used in this utility model, such as "first," "second," etc., do not indicate any order, quantity, or importance, but are only used for distinction.

[0021] In this invention, terms such as "a" or "an" are used to indicate not a limitation on the quantity, but rather to indicate the existence of at least one of the mentioned objects.

[0022] In this utility model, terms indicating direction or location such as front end, rear end, top, bottom, side, longitudinal, transverse, middle, center, outside, inside, horizontal, vertical, left, right, above, below, etc., are used to indicate relative positions rather than absolute positions.

[0023] Terms used in this invention, such as "approximately," "overall," "approximately," and "similar," are limiting terms used to indicate features that exist but allow for certain deviations. The amount of these allowable deviations may vary depending on the specific context.

Claims

1. An anti-condensation structure for an electric pizza oven, comprising an oven body and a cooking cavity disposed within the oven body, wherein the oven body has oven doors corresponding to the inlet and outlet of the cooking cavity, characterized in that, The oven body is equipped with an air duct inside and outside the cooking cavity. The air duct has a downward-facing outlet at the bottom of the oven body, and a water collection tray is provided at the bottom of the oven body corresponding to the outlet. The rear of the cooking cavity and the air duct are connected through the exhaust hole. Steam in the cooking cavity enters the air duct through the exhaust hole, and the steam is discharged through the air duct or drips onto the water collection tray after condensation.

2. The anti-condensation structure for the electric pizza oven according to claim 1, characterized in that, The air duct includes a first air duct and a second air duct. The first air duct is horizontally arranged at the top of the cooking cavity, and the second air duct is vertically arranged at the rear of the cooking cavity. The rear outlet of the first air duct and the top inlet of the second air duct are connected by a fan. The bottom of the second air duct extends out of the oven body to form the outlet. The rear of the cooking cavity is connected to the second air duct through a discharge hole.

3. The anti-condensation structure for the electric pizza oven according to claim 2, characterized in that, The cooking cavity is provided with a first protrusion towards the second air duct, and a second protrusion protrudes from the rear end face of the first protrusion. The second protrusion extends into the second air duct, and the rear end face of the second protrusion is offset vertically to form the discharge hole with the opening facing downward.

4. The anti-condensation structure for the electric pizza oven according to claim 1, characterized in that, A bracket is provided at the bottom of the furnace corresponding to the outlet. The water tray is inserted from the rear of the furnace into the gap between the bracket and the bottom of the furnace. The water tray sits on the bracket. A transverse air outlet gap connecting the top surface of the water tray and the bottom of the furnace is provided.

5. The anti-condensation structure for the electric pizza oven according to claim 2, characterized in that, The first air duct has an inlet at the front end of the furnace body, above the furnace door.

Images