Oven

Abstract

The utility model relates to an oven which comprises an oven body, a fan, a wind direction conversion plate and a driving part, at least two layers of cooking spaces are arranged in the oven body, the fan is arranged in the oven body and provided with an air inlet and an air outlet, and the inlet end of any layer of cooking space communicates with the air outlet of the fan; the outlet end of any layer of cooking space is communicated with an air inlet of the fan through an air return channel, and the air direction conversion plate is rotatably arranged at the inlet ends of the two adjacent cooking spaces; the driving part is used for controlling the wind direction conversion plate to rotate so as to adjust the size of the inlet end of the corresponding cooking space through the rotating position of the conversion plate. According to the oven provided by the invention, the air flowing direction and the air flow can be changed by arranging the air direction conversion plate, so that the air flow direction and the air flow can be adjusted according to requirements in the cooking process, the accurate control of the air flow can be realized, and the food heating uniformity is improved.

Description

Technical Field

[0001] This application relates to the field of household cooking appliances, and in particular to an oven. Background Technology

[0002] An oven is an appliance that uses radiant heat from electric heating elements to cook food. It is widely used in homes, restaurants, and the food industry, suitable for making bread, cakes, pizzas, roasted meats, and many other foods. Traditional ovens often use a fixed, single-layer airflow structure, whose airflow path is limited by static guidance design, resulting in uneven airflow distribution within the oven. Especially when baking multiple layers, uneven heating in different areas of the food leads to some items being overcooked or undercooked, resulting in inconsistent color and texture in the finished product. Utility Model Content

[0003] Therefore, it is necessary to provide an oven that can precisely control the airflow direction to improve the evenness of food heating.

[0004] An oven includes: an oven body, a fan, an air direction conversion plate, and a drive component. The oven body has at least two cooking spaces. The fan is located within the oven body and has an air inlet and an air outlet. The inlet of any cooking space is connected to the air outlet of the fan, and the outlet of any cooking space is connected to the air inlet of the fan through a return air channel. The air direction conversion plate is rotatably mounted at the inlet of two adjacent cooking spaces. The drive component controls the rotation of the air direction conversion plate to adjust the size of the inlet of the corresponding cooking space by adjusting the rotation position of the air direction conversion plate.

[0005] In one embodiment, the oven also includes a heating element and a door, the door being located on the opening side of the oven body, the oven body having a back panel opposite to the door, the fan and the heating element being located close to the back panel, the heating element being located below the fan and within the return air duct.

[0006] In one embodiment, the oven body is provided with at least three partitions arranged at intervals along the height direction. A first return air channel is formed between the lowermost partition and the bottom wall of the oven body, and a second return air channel is formed between the uppermost partition and the top wall of the oven body. The cooking space is formed between adjacent partitions.

[0007] In one embodiment, the fan is a cross-flow fan, which includes a housing, an impeller, and a drive motor. The drive motor is connected to the impeller and drives the impeller to rotate. A portion of the impeller is located inside the housing, and another portion protrudes from one side of the housing. The portion of the impeller protruding from the housing forms the air inlet, and the air outlet is formed in the housing. The uppermost partition and the lowermost partition are respectively connected to the upper and lower sides of the housing, and together with the side wall of the oven body, surround the air outlet.

[0008] In one embodiment, the partition is configured as three pieces, defined from bottom to top as a first partition, a second partition, and a third partition. A first cooking space is formed between the first partition and the second partition, and a second cooking space is formed between the second partition and the third partition. One end of the airflow conversion plate is rotatably connected to the second partition.

[0009] In one embodiment, the wind direction conversion plate includes at least five operating positions, namely, a first position, a second position, a third position, a fourth position, and a fifth position.

[0010] When the airflow conversion plate is in the first position, the free end of the airflow conversion plate is against the first partition, the inlet end of the first cooking space is closed, and the inlet end of the second cooking space is fully open.

[0011] When the airflow conversion plate is in the second position, the free end of the airflow conversion plate is biased towards the first partition, the inlet end of the first cooking space is partially opened, and the inlet end of the second cooking space is fully opened.

[0012] When the airflow conversion plate is in the third position, the inlet end of the first cooking space and the inlet end of the second cooking space are both fully open;

[0013] When the airflow conversion plate is in the fourth position, the free end of the airflow conversion plate is biased towards the third partition, the inlet end of the first cooking space is fully opened, and the inlet end of the second cooking space is partially opened.

[0014] When the airflow conversion plate is in the fifth position, the free end of the airflow conversion plate is against the third partition, the inlet end of the first cooking space is fully open, and the inlet end of the second cooking space is closed.

[0015] In one embodiment, the fan is disposed near the upper part of the oven body, the partition includes a straight plate portion and a curved plate portion, the straight plate portion extends horizontally, and the curved plate portion is connected to one end of the straight plate portion near the back plate and extends upward to the outside of the fan.

[0016] In one embodiment, the oven body is further provided with a baffle plate, which is disposed near the top wall of the oven body, and a receiving cavity is formed between the baffle plate and the top wall of the oven body, and the second return air channel passes through the baffle plate.

[0017] In one embodiment, a controller is also included, wherein the fan, the drive unit, and the heating element are electrically connected to the controller to control the operation of the fan, the drive unit, and the heating element through the controller.

[0018] In one embodiment, the system further includes an odor sensor and a wind speed sensor disposed within the cooking space, the odor sensor and the wind speed sensor being electrically connected to the controller, respectively.

[0019] Compared with the prior art, the oven provided in this application can change the direction of air flow and gas flow by setting an air direction conversion plate, so as to adjust the direction and size of airflow as needed during the cooking process, thereby achieving precise airflow control and improving the uniformity of food heating. Attached Figure Description

[0020] To more clearly illustrate the technical solutions in the embodiments of this application or the conventional technology, the drawings used in the description of the embodiments or the conventional technology will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0021] Figure 1 This is a perspective view of an oven according to an embodiment of this application;

[0022] Figure 2 This is a cross-sectional schematic diagram of an oven according to an embodiment of this application;

[0023] Figure 3 This is a schematic diagram of the wind direction conversion plate in different working positions according to an embodiment of this application;

[0024] Figure 4 This is a schematic diagram showing the connection between the drive unit and the wind direction conversion plate according to an embodiment of this application.

[0025] Reference numerals: 10. Oven body; 11. Cooking space; 111. First cooking space; 112. Second cooking space; 12. Return air duct; 121. First return air duct; 122. Second return air duct; 13. Partition; 131. First partition; 132. Second partition; 133. Third partition; 134. Straight plate section; 135. Curved plate section; 14. Baffle; 141. Receiving cavity; 15. Back panel; 20. Fan; 21. Outer shell; 22. Impeller; 23. Drive motor; 30. Air direction conversion plate; 31. First gear position; 32. Second gear position; 33. Third gear position; 34. Fourth gear position; 35. Fifth gear position; 40. Drive component; 50. Heating element; 60. Odor sensor; 70. Wind speed sensor. Detailed Implementation

[0026] To make the above-mentioned objectives, features, and advantages of this application more apparent and understandable, the specific embodiments of this application are described in detail below with reference to the accompanying drawings. Many specific details are set forth in the following description to provide a thorough understanding of this application. However, this application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of this application. Therefore, this application is not limited to the specific embodiments disclosed below.

[0027] It should be noted that when a component is referred to as being "fixed to" or "set on" another component, it can be directly on the other component or there may be an intermediate component. When a component is considered to be "connected to" another component, it can be directly connected to the other component or there may be an intermediate component present. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used in this application's specification are for illustrative purposes only and do not represent the only possible implementation.

[0028] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0029] In this application, unless otherwise expressly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature and the second feature are in indirect contact through an intermediate medium. Furthermore, "above," "over," and "on top" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0030] Unless otherwise defined, all technical and scientific terms used in this application have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in this application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and / or" as used in this application includes any and all combinations of one or more of the associated listed items.

[0031] Please see Figures 1 to 4 This application provides an oven, including: an oven body 10, a fan 20, an air direction conversion plate 30, and a drive component 40. The oven body 10 has at least two cooking spaces 11. The fan 20 is located inside the oven body 10 and has an air inlet and an air outlet. The inlet end of any cooking space 11 is connected to the air outlet of the fan 20, and the outlet end of any cooking space 11 is connected to the air inlet of the fan 20 through a return air channel 12. Thus, when the fan 20 is working, air from outside the fan 20 enters the fan 20 through the air inlet and is blown out through the air outlet. The air blown out by the fan 20 enters the cooking space 11, and then the air flows back to the fan 20 through the return air channel 12. Thus, an air convection circulation is formed inside the oven body 10. In this application, the airflow conversion plate 30 is rotatably disposed at the inlet ends of two adjacent cooking spaces 11; the drive member 40 is used to control the rotation of the airflow conversion plate 30, so as to adjust the size of the inlet end of the corresponding cooking space 11 by adjusting the rotation position of the airflow conversion plate 30. In this way, by setting the airflow conversion plate 30, the airflow direction and gas flow rate can be changed, thereby adjusting the airflow direction and size as needed during the cooking process, thereby achieving precise airflow control and improving the uniformity of food heating.

[0032] Understandably, the oven also includes a heating element 50 and a door (not shown). The heating element 50 heats the air inside the oven body 10, thereby heating the food. The door is located on the open side of the oven body 10, creating a closed space inside the oven for efficient heating of the food. The oven body 10 has a back panel 15 opposite to the door. The fan 20 and the heating element 50 are both located near the back panel 15, with the heating element 50 located below the fan 20 and within the return air duct 12. Thus, when the oven is operating, the heating element 50 heats the surrounding air. Under the action of the fan 20, the hot air first enters the fan 20 and then enters the cooking space 11, thereby heating the food. The air exhausted from the cooking space 11 flows back to the fan 20 through the return air duct 12 and is reheated by the heating element 50, ensuring that the hot air inside the oven body 10 efficiently heats the food. In this embodiment, the heating element 50 is placed inside the return air duct 12 instead of between the air outlet of the fan 20 and the inlet of the cooking space 11, which can avoid the heating element 50 interfering with the air direction conversion plate 30.

[0033] Furthermore, the oven body 10 has at least three partitions 13 arranged at intervals along the height direction. The lowermost partition 13 forms a first return air channel 121 between itself and the bottom wall of the oven body 10, and the uppermost partition 13 forms a second return air channel 122 between itself and the top wall of the oven body 10. The adjacent partitions 13 form a cooking space 11. Thus, the return air channels 12 are located on the upper and lower sides inside the oven body 10. During operation, hot air blows forward from the rear of the oven body 10, flows upward and downward after reaching the oven door, and then returns to the fan 20. This prevents dead air zones within the oven body 10, resulting in a more uniform temperature distribution throughout the oven body 10, which is beneficial for even heating of food in the cooking cavity. Moreover, this structure is very simple, easy to manufacture, and easy to clean.

[0034] In this embodiment, the fan 20 is a cross-flow fan, which includes a housing 21, an impeller 22, and a drive motor 23. The drive motor 23 is connected to the impeller 22 and drives the impeller 22 to rotate. Part of the impeller 22 is located inside the housing 21, and another part protrudes from one side of the housing 21. The part of the impeller 22 protruding from the housing 21 forms an air inlet, and an air outlet is formed in the housing 21. The uppermost partition 13 and the lowermost partition 13 are respectively connected to the upper and lower sides of the housing 21, and together with the side wall of the oven body 10, they surround the air outlet. In this way, the air blown out by the fan 20 can be concentrated and enter the cooking cavity, thereby improving heating efficiency.

[0035] like Figure 1 and Figure 2As shown, in one embodiment, the partition 13 is configured as three parts, defined from bottom to top as a first partition 131, a second partition 132, and a third partition 133. A first cooking space 111 is formed between the first partition 131 and the second partition 132, and a second cooking space 112 is formed between the second partition 132 and the third partition 133. One end of the airflow conversion plate 30 is rotatably connected to the second partition 132. Thus, by controlling the rotation of the airflow conversion plate 30 through the drive member 40, the airflow conversion plate 30 can be tilted towards the first cooking space 111, or towards the second cooking space 112, or centered, thereby changing the airflow direction and achieving precise control of the airflow direction.

[0036] like Figure 3 As shown, in this embodiment, the wind direction conversion plate 30 includes at least five working positions, namely the first position 31, the second position 32, the third position 33, the fourth position 34, and the fifth position 35.

[0037] When the airflow conversion plate 30 is in the first position 31, the free end of the airflow conversion plate 30 is against the first partition 131, the inlet end of the first cooking space 111 is closed, and the inlet end of the second cooking space 112 is fully open. At this time, all the airflow enters the second cooking space 112.

[0038] When the airflow diverter 30 is in the second position 32, the free end of the airflow diverter 30 is biased towards the first partition 131, the inlet end of the first cooking space 111 is partially open, and the inlet end of the second cooking space 112 is fully open. At this time, part of the airflow enters the first cooking space 111, and the other part enters the second cooking space 112. In this embodiment, when the airflow diverter 30 is in the second position 32, the flow area of ​​the inlet end of the first cooking space 111 (that is, the cross-sectional area perpendicular to the flow direction of the fluid) is smaller than the flow area of ​​the inlet end of the second cooking space 112, so the gas flow rate entering the first cooking space 111 is less than the gas flow rate entering the second cooking space 112.

[0039] When the airflow diversion plate 30 is in the third position 33, the inlet ends of both the first cooking space 111 and the second cooking space 112 are fully open. At this time, part of the airflow enters the first cooking space 111 and the other part enters the second cooking space 112. In this embodiment, when the airflow diversion plate 30 is in the third position 33, the flow area of ​​the inlet end of the first cooking space 111 is equal to the flow area of ​​the inlet end of the second cooking space 112, so the gas flow rate entering the first cooking space 111 is equal to the gas flow rate entering the second cooking space 112.

[0040] When the airflow diverter 30 is in the fourth position 34, the free end of the airflow diverter 30 is biased towards the third partition 133. The inlet end of the first cooking space 111 is fully open, and the inlet end of the second cooking space 112 is partially open. At this time, part of the airflow enters the first cooking space 111, and the other part enters the second cooking space 112. In this embodiment, when the airflow diverter 30 is in the fourth position 34, the flow area of ​​the inlet end of the first cooking space 111 is greater than the flow area of ​​the inlet end of the second cooking space 112, so the gas flow rate entering the first cooking space 111 is greater than the gas flow rate entering the second cooking space 112.

[0041] When the airflow conversion plate 30 is in the fifth position 35, the free end of the airflow conversion plate 30 is against the third partition 133, the inlet end of the first cooking space 111 is fully open, and the inlet end of the second cooking space 112 is closed. At this time, all the airflow enters the first cooking space 111.

[0042] It is understandable that "fully open inlet" refers to the inlet not being blocked, "partially open inlet" refers to the inlet being partially blocked, and "closed inlet" refers to the inlet being completely blocked. Although the inlet of the second cooking space 112 is fully open when the airflow diverter 30 is in the first position 31, the second position 32, and the third position 33, the different states of the inlet of the first cooking space 111 will affect whether the airflow will overflow from the first cooking space 111, thus affecting the gas flow rate entering the second cooking space 112. Let the gas flow rate in the second cooking space 112 when the airflow diverter 30 is in the first position 31 be defined as A1, the gas flow rate in the second cooking space 112 when the airflow diverter 30 is in the second position 32 be defined as A2, and the gas flow rate in the second cooking space 112 when the airflow diverter 30 is in the third position 33 be defined as A3. With the same fan speed, A1 > A2 > A3. Similarly, when the airflow conversion plate 30 is in the third position 33, the fourth position 34 and the fifth position 35, the inlet of the first cooking space 111 is fully open, which is similar to the inlet of the second cooking space 112 being fully open, and will not be described in detail here.

[0043] When cooking, users can adjust the operating level of the airflow diverter 30 as needed to meet different cooking requirements. For single-layer cooking, taking food placed in the second cooking space 112 as an example, when the food requires maximum airflow, the airflow diverter 30 is switched to level 1 31; when the food requires a relatively large airflow, it is switched to level 2 32; when the food requires a medium airflow, it is switched to level 33; when the food requires a small airflow, it is switched to level 4 34; and when the food does not require hot air, it can be switched to level 5 35, for example, when using an oven for dough fermentation. When performing double-layer cooking, where food is placed in both the first cooking space 111 and the second cooking space 112, the operating level of the airflow diverter 30 can also be adjusted according to different cooking needs, which will not be elaborated here.

[0044] In this application, a drive component 40 is used to control the rotation of the wind direction conversion plate 30, thereby adjusting the wind direction conversion plate 30 to different working positions. The drive component 40 is a motor, which provides high control precision.

[0045] Please see Figure 2 In this embodiment, the fan 20 is positioned near the upper part of the oven body 10. The partition 13 includes a straight plate portion 134 and a curved plate portion 135. The straight plate portion 134 extends horizontally, and the curved plate portion 135 is connected to the end of the straight plate portion 134 near the back plate 15 and extends upwards to the outside of the fan 20. Thus, the arrangement of the straight plate portion 134 conforms to the arrangement of different baking trays in a conventional oven, aligning with user habits. The curved plate portion 135 guides the airflow, allowing the fan 20 to be positioned at the upper part of the oven body 10, leaving ample space at the lower part of the oven body 10 for the heating element 50 to be installed below the fan 20. Furthermore, this arrangement reduces airflow dead zones within the oven body 10, improves the uniformity of temperature distribution within the oven body 10, and results in a very compact structure.

[0046] In this embodiment, multiple heating tubes 50 are provided in the first return air duct 121. The multiple heating tubes 50 are arranged in two rows, and the two rows of heating tubes 50 are staggered in the height direction of the oven body 10. In this way, the air flowing to the fan 20 can be heated efficiently.

[0047] Furthermore, a baffle 14 is also provided inside the oven body 10. The baffle 14 is located near the top wall of the oven body 10, and a receiving cavity 141 is formed between the baffle 14 and the top wall of the oven. The second return air duct 122 passes through the baffle 14. The baffle 14 forms the receiving cavity 141, so that part of the oven structure can be placed in the receiving cavity 141. At the same time, the baffle 14 can cover the receiving cavity 141, thereby maintaining the aesthetic appearance of the internal shape of the oven body 10.

[0048] Furthermore, the oven also includes a controller (not shown), with the fan 20, drive unit 40, and heating element 50 electrically connected to the controller to control the operation of the fan 20, drive unit 40, and heating element 50. This enables automatic control of the fan 20, drive unit 40, and heating element 50.

[0049] Furthermore, the system also includes an odor sensor 60 and a wind speed sensor 70 located within the cooking space 11, both electrically connected to the controller. This allows for real-time adjustment of the airflow control panel and the operating status of the fan 20 and heating element 50 based on the signals detected by the odor sensor 60 and wind speed sensor 70. The odor sensor 60 is a device capable of measuring odor intensity and converting it into an electrical signal, which is then transmitted to the controller. It can detect the type and cooking status of food based on the volatile organic compounds (VOCs) present in the food. In this embodiment, both the first cooking space 111 and the second cooking space 112 are equipped with odor sensors 60 and wind speed sensors 70, enabling convenient detection of odor and wind speed within the corresponding cooking space 11. Through the detection by the odor sensor 60, the placement location, type, and cooking status of the food can be quickly identified.

[0050] The following combination Figure 2 and Figure 3 Examples illustrating different operating states of an oven:

[0051] Work Status 1:

[0052] In this operating state, the preferred wind speed is 2m / s to 3m / s, suitable for cooking foods that require rapid baking to form a crispy surface, such as crispy roast meat, roast duck, and roast chicken wings. In this operating state, when the odor sensor 60 detects crispy roast meat, roast duck, or roast chicken wings and the wind speed is below 2m / s, the controller will control the drive unit 40 to switch the air direction conversion plate 30 to the fifth setting 35 (when the food is placed in the first cooking space 111) or to the first setting 31 (when the food is placed in the second cooking space 112). At the same time, the controller will control the fan 20 to adjust its speed to the maximum, thereby increasing the wind speed to 2m / s to 3m / s to accelerate the loss of moisture from the food surface, thus forming a crispy outer skin.

[0053] Work Status Two:

[0054] In this operating state, the preferred wind speed is 1.5 m / s to 2 m / s, suitable for cooking foods that require rapid baking, such as pizza, grilled vegetables, and kebabs. In this operating state, when the odor sensor 60 detects foods that require rapid baking, such as pizza, grilled vegetables, and kebabs, and the wind speed is below 1.5 m / s or above 2 m / s, the controller will control the drive unit 40 to switch the airflow conversion plate 30 to the fourth setting 34 (when the food is placed in the first cooking space 111) or to the second setting 32 (when the food is placed in the second cooking space 112). Simultaneously, the controller will control the fan 20 to adjust its speed to a medium speed, achieving a wind speed of 1.5 m / s to 2 m / s, thereby accelerating the baking process and forming a slightly crispy outer layer on the food surface.

[0055] Work Status 3:

[0056] In this operating state, the preferred wind speed is 1.0 m / s to 1.5 m / s, suitable for cooking foods that need to be kept juicy and gently roasted, such as fish, chicken, and vegetables. In this operating state, when the odor sensor 60 detects fish, chicken, vegetables, or other foods that need to be kept juicy, and the wind speed is below 1.0 m / s or above 1.5 m / s, the controller will control the drive unit 40 to switch the airflow conversion plate 30 to the second setting 32 (when the food is placed in the first cooking space 111) or the fourth setting 34 (when the food is placed in the second cooking space 112). Simultaneously, the controller will control the fan 20 to reduce its speed, keeping the wind speed between 1.0 m / s and 1.5 m / s to ensure that the internal moisture of the food is not lost and the outer layer is slightly crisped.

[0057] Work Status 4:

[0058] In this operating state, the preferred wind speed is 0.5 m / s to 1.0 m / s, suitable for cooking foods that require low-temperature, even baking, such as cakes, bread, and pastries. In this operating state, when the odor sensor 60 detects foods requiring low-temperature, even baking, such as cakes, bread, and pastries, and the wind speed is below 0.5 m / s or above 1 m / s, the controller will control the drive unit 40 to switch the airflow conversion plate 30 to the third setting 33 (food placed in the first cooking space 111 and / or the second cooking space 112). Simultaneously, the controller will control the fan 20 to adjust its speed to the lowest setting, maintaining the wind speed between 0.5 m / s and 1.0 m / s to ensure slow baking and preserve the food's moist and soft texture.

[0059] The four operating states described above allow the oven to have different cooking modes, thus achieving optimal baking results for different foods and providing a more flexible and precise baking experience. However, this is not a limitation; the oven can also be set to other operating states, and different operating states can be adjusted according to different stages of cooking. This application does not impose any restrictions on this.

[0060] In summary, the oven provided in this application, by setting a rotatable airflow conversion plate 30, can adjust the size of the inlet end of the cooking space 11, thereby changing the airflow direction and gas flow, achieving precise airflow control, and greatly improving the cooking effect of intelligent cooking.

[0061] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0062] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the scope of protection of this application. Therefore, the patent protection scope of this application should be determined by the appended claims.

Claims

1. An oven, characterized in that, include: The oven body comprises an oven body, a fan, an air direction conversion plate, and a drive unit. The oven body has at least two cooking spaces. The fan is located within the oven body and has an air inlet and an air outlet. The inlet of any cooking space is connected to the air outlet of the fan, and the outlet of any cooking space is connected to the air inlet of the fan via a return air channel. The air direction conversion plate is rotatably mounted at the inlet of two adjacent cooking spaces. The drive unit controls the rotation of the air direction conversion plate to adjust the size of the inlet of the corresponding cooking space by adjusting the rotation position of the air direction conversion plate.

2. The oven according to claim 1, characterized in that, It also includes a heating element and a door. The door is located on the opening side of the oven body. The oven body has a back panel opposite to the door. The fan and the heating element are both located near the back panel. The heating element is located below the fan and within the return air duct.

3. The oven according to claim 2, characterized in that, The oven body has at least three partitions arranged at intervals along the height direction. The bottom partition and the bottom wall of the oven body form a first return air channel, the top partition and the top wall of the oven body form a second return air channel, and the cooking space is formed between adjacent partitions.

4. The oven according to claim 3, characterized in that, The fan is a cross-flow fan, comprising a housing, an impeller, and a drive motor. The drive motor is connected to the impeller and drives the impeller to rotate. A portion of the impeller is located inside the housing, and another portion protrudes from one side of the housing. The portion of the impeller protruding from the housing forms the air inlet, and the air outlet is formed within the housing. The uppermost partition and the lowermost partition are respectively connected to the upper and lower sides of the outer shell, and together with the side wall of the oven body, they surround the air outlet.

5. The oven according to claim 3, characterized in that, The partition is configured as three pieces, which are defined as the first partition, the second partition and the third partition from bottom to top. The first partition and the second partition form a first cooking space, and the second partition and the third partition form a second cooking space. One end of the airflow conversion plate is rotatably connected to the second partition.

6. The oven according to claim 5, characterized in that, The wind direction conversion plate includes at least five working positions, namely, the first position, the second position, the third position, the fourth position, and the fifth position. When the airflow conversion plate is in the first position, the free end of the airflow conversion plate is against the first partition, the inlet end of the first cooking space is closed, and the inlet end of the second cooking space is fully open. When the airflow conversion plate is in the second position, the free end of the airflow conversion plate is biased towards the first partition, the inlet end of the first cooking space is partially opened, and the inlet end of the second cooking space is fully opened. When the airflow conversion plate is in the third position, the inlet end of the first cooking space and the inlet end of the second cooking space are both fully open; When the airflow conversion plate is in the fourth position, the free end of the airflow conversion plate is biased towards the third partition, the inlet end of the first cooking space is fully opened, and the inlet end of the second cooking space is partially opened. When the airflow conversion plate is in the fifth position, the free end of the airflow conversion plate is against the third partition, the inlet end of the first cooking space is fully open, and the inlet end of the second cooking space is closed.

7. The oven according to claim 3, characterized in that, The fan is located near the upper part of the oven body. The partition includes a straight plate and a curved plate. The straight plate extends horizontally, and the curved plate is connected to one end of the straight plate near the back plate and extends upward to the outside of the fan.

8. The oven according to claim 3, characterized in that, The oven body is also provided with a baffle plate, which is located near the top wall of the oven body. A receiving cavity is formed between the baffle plate and the top wall of the oven, and the second return air channel passes through the baffle plate.

9. The oven according to any one of claims 2-8, characterized in that, It also includes a controller, and the fan, the drive unit and the heating element are electrically connected to the controller so as to control the operation of the fan, the drive unit and the heating element through the controller.

10. The oven according to claim 9, characterized in that, It also includes an odor sensor and a wind speed sensor located in the cooking space, and the odor sensor and the wind speed sensor are electrically connected to the controller, respectively.

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