Steaming and baking cooking equipment

Abstract

The utility model discloses steaming and baking cooking equipment, which is characterized in that a cooking cavity is divided into two sub-cavities, and a steam cooking component and a baking cooking component are respectively arranged in the first sub-cavity and the second sub-cavity, so that two cooking modes of steam and baking are synchronously carried out. A containing cavity is formed in the partition piece and filled with liquid water, the heat conduction piece of the second sub-cavity makes contact with the liquid water, heat of the second sub-cavity is transmitted to the liquid water through the heat conduction piece, water evaporation is promoted, steam is provided, and steam supply of the steam cooking area is further enhanced. Meanwhile, steam in the containing cavity is guided into the first sub-cavity through the second steam nozzle, so that the first sub-cavity is rapidly filled with the steam. Through the cooperation of the heat conduction piece and the second steam nozzle, steam can be conveyed to a steam cooking area more rapidly, the preheating time of steam cooking is shortened, and therefore the total duration in the whole cooking process is shortened.

Description

Technical Field

[0001] This utility model relates to the field of electrical equipment technology, and in particular to a steaming and baking cooking device and a steam oven. Background Technology

[0002] Currently, the main type of steam-baking cooking equipment is the steam oven, which is widely used in homes and professional kitchens. Combining the advantages of both steaming and baking, it can meet a variety of cooking needs. To enable both steaming and baking to be used simultaneously within the same cooking cavity, thus improving the cooking efficiency of the steam oven, a metal partition is used to separate the baking and steam cooking components, creating distinct spaces for each.

[0003] However, in practical use, it has been found that steam cooking requires filling the cooking space with steam to cook food. Therefore, compared to baking, which only requires turning on the baking light to start cooking, it requires an additional steam preheating process. For contemporary Chinese cooking habits, the baking time for most baked dishes is between 15 and 25 minutes. Steam cooking requires filling the steam cooking space with high-temperature steam, commonly known as boiling water. After placing the food in the steam oven, within the safe power limits allowed by household appliances, the steaming time for most steam-cooked dishes is between 25 and 35 minutes. Therefore, when steaming and baking are performed simultaneously, the steam cooking time often determines the overall cooking time. In order to improve the overall cooking efficiency of existing steam-baking equipment that can perform steaming and baking in separate chambers, and to shorten the cooking time of simultaneous steaming and baking, there is an urgent need for a new steam-baking cooking device that can shorten the cooking time. Utility Model Content

[0004] The present invention provides a steam-roasting cooking device, which aims to solve the problem of low overall cooking efficiency caused by the limitation of steam cooking time in existing steam-roasting devices that can perform steam-roasting cooking in separate chambers.

[0005] In a first aspect, this utility model provides a steam-roasting cooking device, comprising: a cooking chamber, wherein the cooking chamber is provided with a cooking cavity, a roasting cooking component, and a steam cooking component, the roasting cooking component and the steam cooking component being disposed on the inner wall of the cooking cavity; a partition member, separating the cooking cavity into a first sub-cavity and a second sub-cavity, wherein the steam cooking component is disposed in the first sub-cavity and the roasting cooking component is disposed in the second sub-cavity, and the partition member is provided with a receiving cavity for filling liquid water; a heat-conducting component, extending from the second sub-cavity into the receiving cavity, the heat-conducting component contacting the liquid water; and a second steam nozzle, extending from the first sub-cavity into the receiving cavity.

[0006] In the steam-baking cooking equipment provided by this utility model, the partition includes a first plate and a second plate. The first plate is close to the first sub-cavity, and the second plate is close to the second sub-cavity. The heat-conducting component is provided with a heat-absorbing end and a heat-conducting rod. The heat-absorbing end is located on the side of the second plate close to the second sub-cavity, and the heat-conducting rod is connected to the heat-absorbing end. The heat-conducting rod passes through the second plate and is located in the accommodating cavity.

[0007] In the steaming and baking cooking equipment provided by this utility model, the side of the heat-conducting rod away from the heat-absorbing end abuts against the first plate.

[0008] In the steaming and baking cooking equipment provided by this utility model, the heat-conducting component further includes a heat-conducting grid, which is disposed on the side of the heat-conducting rod near the first plate.

[0009] In the steaming and baking cooking device provided by this utility model, a plurality of heat-conducting grids are distributed at intervals along the periphery of the heat-conducting rod.

[0010] In the steaming and baking cooking equipment provided by this utility model, the heat-absorbing end is a heat-absorbing plate, and the heat-absorbing plate has a heat-receiving curved surface on the side away from the heat-conducting rod, and the heat-receiving curved surface protrudes from the second sub-cavity.

[0011] In the steaming and baking cooking equipment provided by this utility model, the heated curved surface is coated with a black heat-absorbing coating.

[0012] In the steaming and baking cooking equipment provided by this utility model, the partition further includes a frame, which is disposed between the first plate and the second plate. The first plate is disposed below the frame, and the second plate is detachably disposed above the frame.

[0013] In the steam-roasting cooking device provided by this utility model, the steam-roasting cooking device further includes a support frame, which is disposed on the inner wall of the cooking cavity, and the partition is detachably disposed on the support frame.

[0014] In the steam-roast cooking device provided by this utility model, the steam-roast cooking device further includes a water supply module, the water supply module includes a docking port, a water tank and a delivery pipe, the water tank is located outside the cooking chamber, the delivery pipe connects the docking port and the water tank, the partition also includes an injection port, the injection port is located on the frame, the injection port communicates with the receiving cavity, and the injection port is detachably connected to the docking port.

[0015] Compared with the prior art, the beneficial effects of this utility model are:

[0016] In this invention, the cooking cavity is divided into two sub-cavities, with a steam cooking component and a baking cooking component respectively installed in the first and second sub-cavities, achieving simultaneous steam and baking cooking. The partition contains a receiving cavity filled with liquid water, and the heat-conducting component of the second sub-cavity is in contact with the liquid water. The heat is transferred from the second sub-cavity to the liquid water, promoting water evaporation and providing steam, further enhancing the steam supply to the steam cooking area. Simultaneously, a second steam nozzle introduces steam from the receiving cavity into the first sub-cavity, quickly filling it with steam. The cooperation of the heat-conducting component and the second steam nozzle enables faster steam delivery to the steam cooking area, reducing preheating time and thus shortening the overall cooking time. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of this utility model, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0018] Figure 1 This is a front cross-sectional view of an embodiment of the steaming and baking cooking equipment of this utility model;

[0019] Figure 2 This is a side cross-sectional view of an embodiment of the steaming and baking cooking equipment of this utility model.

[0020] Figure 3 This is a three-dimensional schematic diagram of the partition component of the steaming and baking cooking equipment embodiment of this utility model;

[0021] Figure 4 This is another three-dimensional schematic diagram of the partition component of the steaming and baking cooking equipment embodiment of this utility model;

[0022] Figure 5 This is a top view of the partition component of the steaming and baking cooking equipment embodiment of this utility model;

[0023] Figure 6 This is a cross-sectional view A of the partition component in an embodiment of the steaming and baking cooking equipment of this utility model;

[0024] Figure 7 This is a cross-sectional view B of the partition component in an embodiment of the steaming and baking cooking equipment of this utility model;

[0025] Figure 8 C is an enlarged schematic diagram of the cross-sectional view B of the partition component of the steaming and baking cooking equipment embodiment of this utility model;

[0026] Figure 9 This is a front view of the support frame of the steaming and baking cooking equipment embodiment of this utility model.

[0027] Figure label explanation:

[0028] 1. Cooking box; 11. Cooking cavity; 12. Inner wall; 13. First sub-cavity; 14. Second sub-cavity; 15. Door;

[0029] 2. Partition; 211. First plate; 212. Second plate; 213. Frame; 22. Receiving cavity; 23. Second steam nozzle; 24. Liquid water; 25. Inlet;

[0030] 3. Baking and cooking components; 31. Heating element;

[0031] 4. Steam cooking components; 41. Steam generator; 42. Steam duct; 43. Steam nozzle;

[0032] 5. Support frame; 51. First support rod; 52. Second support rod;

[0033] 6. Water supply module; 61. Water tank; 62. Delivery pipe; 63. Connecting interface; 64. Delivery pump;

[0034] 7. Heat-conducting component; 71. Heat-absorbing end; 72. Heat-conducting rod; 73. Heat-conducting grid; 74. Heat-receiving curved surface. Detailed Implementation

[0035] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0036] It should be noted that all directional indicators (such as up, down, left, right, front, back, etc.) in this utility model embodiment are only used to explain the relative positional relationship and movement of each component in a certain specific posture (as shown in the figure). If the specific posture changes, the directional indicator will also change accordingly.

[0037] This utility model provides a steam-bake cooking device, aiming to solve the problem of low overall cooking efficiency caused by the limitation of steam cooking time in existing steam-bake devices capable of multi-cavity steaming and baking. (Reference) Figures 1 to 9The steam-baking cooking equipment includes: a cooking chamber 1, which has a cooking cavity 11, a baking cooking component 3, and a steam cooking component 4, which are respectively disposed on the inner wall 12 of the cooking cavity 11; a partition 2, which separates the cooking cavity 11 into a first sub-cavity 13 and a second sub-cavity 14, where the first sub-cavity 13 is provided with the steam cooking component 4 and the second sub-cavity 14 is provided with the baking cooking component 3, and the partition 2 has a receiving cavity 22 filled with liquid water 24; a heat-conducting component 7, which extends from the second sub-cavity 14 into the receiving cavity 22 and contacts the liquid water 24; and a second steam nozzle 23, which extends from the first sub-cavity 13 into the receiving cavity 22. In this embodiment of the invention, the cooking box 1 serves as the main structural component of the entire machine. It contains a cooking cavity 11 for food processing. The user places food into the cooking cavity 11 by opening the door 15 on the cooking box 1 and closes the door 15 to seal the cooking cavity 11 in preparation for cooking. A baking cooking component 3 and a steam cooking component 4 are respectively installed on the inner wall 12 of the cooking cavity 11, spatially separated to ensure that their functions do not interfere with each other during use. The baking cooking component 3 uses a heating element 31 to provide a high-temperature heat source for baking. The steam cooking component 4 includes a steam generator 41, a steam conduit 42, and a steam nozzle 43. The steam generated by the steam generator 41 is guided to the steam nozzle through the connected steam conduit 42 and then ejected from the steam nozzle. A partition 2 is provided inside the cooking cavity 11 to divide it into a first sub-cavity 13 and a second sub-cavity 14. At this time, the steam cooking component 4 is located in the first sub-cavity 13, and the baking cooking component 3 is located in the second sub-cavity 14. The first sub-cavity 13 is used for steaming food, and the second sub-cavity 14 is used for baking. The partition 2 also contains a receiving cavity 22 filled with liquid water 24. A heat-conducting component 7 extends from the second sub-cavity 14 into the receiving cavity 22 and comes into direct contact with the liquid water 24. Since the second sub-cavity 14 contains the baking / cooking components 3, high temperatures are generated during baking. The heat-conducting component 7, using a metal material such as copper or aluminum alloy, quickly transfers heat from the second sub-cavity 14 to the water in the receiving cavity 22, causing the water to evaporate rapidly and form steam in the receiving cavity 22. Specifically, to ensure efficient steam generation from the water in the receiving cavity 22, the heat-conducting components 7 are arranged in an array on the second plate 212. A second steam nozzle 23 extends from the first sub-cavity 13 into the receiving cavity 22, enabling the rapid introduction of the steam generated in the receiving cavity 22 into the first sub-cavity 13.The second steam nozzle 23 is located below the first sub-cavity 13 and above the receiving cavity 22, above the water level in the receiving cavity 22. When the water in the receiving cavity 22 is heated and vaporized, it is forced from above the second steam nozzle 23 into the second steam nozzle 23 due to the increased pressure in the receiving cavity 22, and then sprayed into the first sub-cavity 13 from below the second steam nozzle 23. To ensure that the second steam nozzle 23 sprays steam evenly, a second steam nozzle 23 is provided at each of the four corners near the partition. Since it is only necessary to quickly fill the first sub-cavity 13 with steam from the water in the receiving cavity 22 during the initial stage of cooking, no water needs to be added after the water in the receiving cavity 22 has evaporated before the next cooking. Therefore, the water in the receiving cavity 22 can be added manually by the user, or it can be added in conjunction with the delivery pipe 62 and water tank 61 in the water supply module 6 that is connected to the receiving cavity 22, as long as there is a certain amount of water in the receiving cavity 22. To avoid affecting the cooking time of the food being baked in the second sub-cavity 14, the amount of water added is usually limited. For example, a liquid level sensor is installed in the accommodating cavity 22 to detect the real-time liquid level and ensure that the user does not add too much water, which would slow down the heating of the second sub-cavity 14 and affect the baking effect. The second steam nozzle 23, in conjunction with the steam cooking component 4, allows the first sub-cavity 13 to be quickly filled with a large amount of steam at the beginning of the equipment startup, thereby significantly shortening the preheating time of the steam cooking component 4 to the ideal state and improving the response speed and efficiency of the equipment in steaming mode.

[0038] The solution in this embodiment effectively integrates the heat energy generated during baking for steam-assisted generation, realizing heat coupling and synergistic work between steaming and baking functions, improving the energy efficiency and steam response speed during simultaneous steaming and baking, and significantly optimizing the user's cooking experience.

[0039] In one embodiment, reference Figure 6 and Figure 7The partition 2 includes a first plate 211 and a second plate 212. The first plate 211 is close to the first sub-cavity 13, and the second plate 212 is close to the second sub-cavity 14. The heat-conducting component 7 is provided with a heat-absorbing end 71 and a heat-conducting rod 72. The heat-absorbing end 71 is located on the side of the second plate 212 close to the second sub-cavity 14, and the heat-conducting rod 72 is connected to the heat-absorbing end 71 and passes through the second plate 212 and is located in the accommodating cavity 22. Specifically, the partition 2 includes a first plate 211 and a second plate 212. The first plate 211 is located on the side of the first sub-cavity 13 close to the steam cooking component 4. Its main function is to isolate the direct transfer of heat between the first sub-cavity 13 and the second sub-cavity 14, preventing the temperature in the first sub-cavity 13 from being too high and affecting the temperature stability during the steam cooking process, thus preventing overcooking of the steam-cooked food. The second plate 212 is located in the second sub-cavity 14 near the baking and cooking component 3. Its main function is to ensure the effective transfer of high temperature in the baking zone, thereby transferring heat to the liquid water 24 through the heat conductor 7, and accelerating steam generation. The heat conductor 7 has two parts: a heat-absorbing end 71 and a heat-conducting rod 72. The heat-absorbing end 71 is arranged inside the second plate 212, near the second sub-cavity 14. This part is in contact with the baking component inside the second sub-cavity 14 and can effectively absorb the heat emitted from the baking component. The material of the heat-absorbing end 71 is usually a metal material with high thermal conductivity, such as copper or aluminum alloy, to ensure that heat can be quickly transferred to the heat-conducting rod 72. The heat-conducting rod 72 connects to the heat-absorbing end 71 and passes through the second plate 212, extending into the receiving cavity 22. The heat-conducting rod 72 further conducts the heat received from the heat-absorbing end 71 to the liquid water 24 in the receiving cavity 22. The heat-conducting rod 72 uses the same material as the heat-absorbing end 71 to ensure that heat can be transferred to the water quickly and efficiently, thereby promoting water evaporation and rapid steam generation. The combination of the partition 2 and the heat-conducting element 7 not only effectively improves heat transfer efficiency but also ensures rapid heating of the steam cooking zone. The heat-conducting rod 72 penetrates the second plate 212, ensuring that heat can be directly transferred to the receiving cavity 22. The layout of the first plate 211 and the second plate 212 avoids cross-influence of heat between the baking and steam cooking zones, thereby ensuring the precise temperature control of each zone during use and further improving the cooking effect of the steam oven.

[0040] Further, refer to Figure 8The heat-conducting rod 72 abuts against the first plate 211 on the side furthest from the heat-absorbing end 71. The heat-conducting rod 72 not only plays a role in heat conduction but also provides important structural support. Since one end of the heat-conducting rod 72 contacts the heat-absorbing end 71 of the second plate 212, and the other end abuts against the first plate 211, it effectively enhances the load-bearing capacity of the partition 2 with the hollow accommodating cavity 22 in the middle. The heat-conducting rod 72 provides additional mechanical support to the partition 2, enhancing its overall rigidity and preventing deformation due to thermal expansion and contraction or operational vibration during long-term use. In actual use, the first plate 211 and the second plate 212 are located in the baking area and steam area, respectively, and are subjected to different temperatures and environmental pressures. By ensuring close contact between the distal end of the heat-conducting rod 72 and the first plate 211, the structure of the partition 2 is made more robust, improving its overall load-bearing capacity. This structural design effectively improves the structural stability of the partition 2 under different high temperature environments on both sides, and avoids problems such as poor sealing of the partition or fatigue damage caused by long-term use due to thermal deformation of the hollow partition 2 at different temperatures on the upper and lower sides.

[0041] Further, refer to Figure 8The heat-conducting component 7 further includes a heat-conducting grid 73, which is disposed on the side of the heat-conducting rod 72 near the first plate 211. To further improve heat transfer efficiency and optimize the steam generation process, a heat-conducting grid 73 structure is added to the aforementioned heat-conducting component 7. The heat-conducting grid 73 is disposed on the side of the heat-conducting rod 72 near the first plate 211, that is, in the proximal region where the heat-conducting rod 72 contacts the first plate 211, thereby achieving rapid heat dispersion and transfer. The heat-conducting grid 73 is usually made of a metal material with high thermal conductivity and adopts a sheet-like or fin-like structure, possessing a large heat exchange area. When the heat-conducting rod 72 absorbs heat from the high-temperature environment in the second sub-cavity 14 from its heat-absorbing end 71, the heat is conducted along the direction of the heat-conducting rod 72 to the water near the first plate 211. Through this design, the heat-conducting grid 73 greatly enhances the heat exchange efficiency between the heat-conducting rod 72 and the water in the accommodating cavity 22. Compared to heat transfer relying solely on the surface of the heat-conducting rod 72, the heat-conducting grid 73, with its expanded area and thin sheet structure, allows heat energy to contact the water over a wider area, thereby shortening heating time, accelerating the vaporization process of water, and rapidly forming steam. The heat-conducting grid 73 not only structurally complements and strengthens the heat transfer function of the heat-conducting rod 72, but also functionally accelerates the steam generation rate, thus improving the preheating efficiency of the first sub-cavity 13. Furthermore, the distance between the peripheral edge of the heat-conducting grid 73 and the heat-conducting rod 72 decreases as it approaches the first plate 211; that is, the contact area with the water surface is larger near the water surface and smaller near the bottom. This makes it easier for water near the surface to be heated and vaporized by the heat-conducting grid 73 during heat conduction, while water near the bottom is less likely to boil and vaporize, making it less likely for bubbles to rise from the bottom of the water in the accommodating cavity 22. This avoids vibrations caused by the bursting of bubbles at the water surface, maintaining the stability of the partition 2 during cooking.

[0042] Further, refer to Figure 8 Multiple heat-conducting grates 73 are spaced apart along the periphery of the heat-conducting rod 72. This spaced distribution means the grates are uniformly distributed on the surface of the heat-conducting rod 72, forming multiple heat exchange contact points. The heat-conducting grates 73 themselves have a large surface area; compared to a single planar structure, multiple grates 73 significantly improve heat conduction efficiency by increasing the heat exchange area. These grates can effectively absorb heat transferred from the heat-conducting rod 72 and further conduct the heat to the water in the accommodating cavity 22 through their water-contacting surfaces. This spaced distribution design of multiple heat-conducting grates 73 further shortens the time required for water to boil, thereby increasing the rate of steam generation.

[0043] In one embodiment, reference Figure 8The heat-absorbing end 71 is a heat-absorbing plate, and a heated curved surface 74 is provided on the side of the heat-absorbing plate away from the heat-conducting rod 72. The heated curved surface 74 protrudes towards the second sub-cavity 14. The heat-absorbing end 71 is designed as a heat-absorbing plate, and the heated curved surface 74 is provided on the side of the heat-absorbing plate away from the heat-conducting rod 72. The main function of the heat-absorbing plate as the heat-absorbing end 71 is to heat the food by receiving the heat radiation emitted by the heating tube 31 in the baking and cooking assembly 3 in the second sub-cavity 14. The heating tube 31 generates heat radiation, a portion of which is absorbed by the heat-absorbing plate and converted into heat energy. The heated curved surface 74 is provided on the side of the heat-absorbing plate away from the heat-conducting rod 72. The design of the heated curved surface 74 can expand the heat radiation receiving area and promote uniform heat transfer, thereby improving the heat absorption efficiency. The protrusion of the heated curved surface 74 faces the second sub-cavity 14, so that the surface of the heat-absorbing plate can more effectively contact the heat radiation source in the second sub-cavity 14, thereby accelerating the heat absorption process. In addition, a raised curved surface is provided on the heat-absorbing plate some distance away from the heat-conducting rod 72, so that there is a certain gap between the second plate 212 and the container of the food being baked or cooked, which facilitates the circulation of hot air and ensures that the food being baked or cooked is heated evenly from top to bottom.

[0044] Furthermore, the heated surface 74 is coated with a black heat-absorbing coating (not shown in the figure). The black coating has a high radiation absorption rate because black materials can effectively absorb and convert a wider range of thermal radiation energy. Compared to other colors or uncoated materials, the black coating can absorb more thermal radiation energy and convert it into heat energy under the same conditions. During the operation of the steam-bake cooking equipment, the heating element 31 in the second sub-cavity 14 emits thermal radiation. Because the heated surface 74 is coated with the black heat-absorbing coating, it can receive the heat energy radiated from the heating element 31 more efficiently. The high heat absorption characteristics of the black coating ensure that almost all thermal radiation is absorbed and converted into heat energy, thereby improving the heating efficiency of the heat-absorbing plate.

[0045] In one embodiment, reference Figure 6 and Figure 7The partition 2 further includes a frame 213, which is located between the first plate 211 and the second plate 212. The first plate 211 is located below the frame 213, and the second plate 212 is detachably located above the frame 213. The frame 213 is designed to be positioned between the first plate 211 and the second plate 212. The first plate 211 is located below the frame 213 and is fixed, forming the basic structure of the partition 2. The presence of the frame 213 provides stability to the entire partition 2, preventing displacement or deformation of the plates due to thermal expansion or external forces during use. Through the support of the frame 213, the first plate 211 and the second plate 212 can always maintain a fixed relative position, effectively avoiding structural loosening or instability, thereby ensuring the long-term performance and safety of the steam oven cooking equipment. The second plate 212 is designed to be detachably installed above the frame 213. The detachable design provides great convenience for cleaning, maintenance, or replacement of the equipment. The second plate 212 can be easily disassembled via its mating structure with the frame 213 for necessary cleaning or replacement. Specifically, the frame 213 is designed not only to ensure the second plate 212 is securely fixed to it but also to provide a structure that facilitates docking and disassembly. This design allows operators to quickly disassemble and install the second plate 212 without complex operations or the use of specialized tools, significantly improving equipment maintenance efficiency. The frame 213 of the partition 2 not only provides robust support between the first plate 211 and the second plate 212, ensuring the overall structural stability of the partition 2, but also provides a convenient detachable installation structure for the second plate 212, facilitating routine maintenance and cleaning.

[0046] Further, refer to Figure 1 , Figure 2 and Figure 5The steam-roasting cooking equipment of this utility model also includes a support frame 5, which is disposed on the inner wall 12 of the cooking cavity 11, and the partition 2 is detachably disposed on the support frame 5. The support frame 5 is installed on the inner wall 12 of the cooking cavity 11, and its main function is to provide stable support for the partition 2. The support frame 5 is made of high-temperature resistant and corrosion-resistant materials such as stainless steel or aluminum alloy to adapt to the high temperature and humidity environment generated during steam-roasting cooking. The design of the support frame 5 ensures that the partition 2 can be firmly fixed in the cooking cavity 11, preventing the partition 2 from loosening or falling off due to vibration generated during operation or heating. The partition 2 is designed to be detachably installed on the support frame 5. The support frame 5 is provided with multiple pairs of first support rods 51 and second support rods 52 along the vertical direction. The user can insert the partition 2 between the first support rods 51 and the second support rods 52 to divide the cooking cavity 11 into a first sub-cavity 13 and a second sub-cavity 14. This detachable structure allows equipment users to easily clean, maintain, or replace partition 2. The detachable design is particularly suitable for equipment requiring regular maintenance; users only need to remove partition 2 for cleaning without disassembling the entire equipment, greatly improving operational convenience. The support frame 5 is designed to ensure accurate alignment of partition 2 during installation, while also ensuring its secure and stable installation. The disassembly and reinstallation of partition 2 is simple and quick. The connection between the support frame 5 and partition 2 is typically via insertion, snap-fit, or bolts, allowing users to quickly disassemble and install as needed without the need for complex tools.

[0047] Further, refer to Figure 2The steam-roasting cooking equipment of this utility model also includes a water supply module 6. The water supply module 6 includes a connection interface 63, a water tank 61, and a delivery pipe 62. The water tank 61 is located outside the cooking chamber 1, and the delivery pipe 62 connects the connection interface 63 and the water tank 61. The partition 2 also includes an inlet 25, which is located on the frame 213 and communicates with the accommodating cavity 22. The inlet 25 is detachably connected to the connection interface 63. The steam-roasting cooking equipment also includes a water supply module 6. The water supply module 6 consists of a connection interface 63, a water tank 61, and a delivery pipe 62. The design of the water supply module 6 ensures the stable generation of steam in the accommodating cavity 22 by providing a convenient and efficient water supply system. Specifically, the water in the water tank 61 of the water supply module 6 is pumped by the delivery pump 64 through the delivery pipe 62 to the connection interface 63, which is connected to the inlet 25 on the partition 2, and then delivered to the accommodating cavity 22. Because water can be continuously added, a small amount of water can always be present in the accommodating cavity 22, allowing it to quickly heat up and generate steam through the heat conduction of the heat-conducting component 7, effectively ensuring the heating efficiency of the equipment and the continuity of steam supply. The water tank 61 is located outside the cooking chamber 1, and its main function is to store water for generating steam. It is connected to the steam generator 41 in the steam cooking assembly 4 via the delivery pipe 62 to the inlet 25 of the partition 2, thus continuously supplying water to the accommodating cavity 22 and the steam generator 41. Since the container is located outside the cooking chamber 1, it avoids occupying internal space and facilitates water addition, eliminating the need for frequent manual water addition by the user to the partition 2. The delivery pipe 62 connects the interface 63, the delivery pump 64, and the water tank 61. The delivery pump 64 and the delivery pipe 62 ensure that the medium can flow smoothly from the water tank 61 to the accommodating cavity 22. An inlet 25 is provided in the partition 2, located on the frame 213. Inlet 25 is detachably connected to connector 63, allowing users to easily connect and disconnect the water supply system without complicated operations. The connection between inlet 25 and connector 63 can be made by plugging, snap-fit, or threaded connection, which not only ensures the connection is secure but also allows for quick disassembly and maintenance when needed.

[0048] refer to Figure 2 When the water supply module 6 is activated, water in the water tank 61 is pumped to the inlet 25 by the delivery pipe 62, and the water enters the accommodating cavity 22 through the inlet 25. Since the accommodating cavity 22 is already at a high temperature, the water will quickly evaporate into steam after entering the accommodating cavity 22, and then fill the first cavity through the second steam nozzle 23, achieving the effect of rapid preheating of the auxiliary steam cooking component 4. Through this efficient steam supply system, the first sub-cavity 13 can reach the preset temperature and steam volume in a short time, thereby shortening the cooking time of steam cooking in the first sub-cavity 13 and improving cooking efficiency.

[0049] The above description is merely a specific embodiment of this utility model, but the protection scope of this utility model is not limited thereto. Any person skilled in the art can easily conceive of various equivalent modifications or substitutions within the technical scope disclosed in this utility model, and these modifications or substitutions should all be covered within the protection scope of this utility model. Therefore, the protection scope of this utility model should be determined by the scope of the claims.

Claims

1. A steam-roasting cooking device, characterized in that, include: A cooking chamber, wherein the cooking chamber is provided with a cooking cavity, a baking cooking component and a steam cooking component, wherein the baking cooking component and the steam cooking component are respectively disposed on the inner wall of the cooking cavity; A partition separates the cooking cavity into a first sub-cavity and a second sub-cavity. The first sub-cavity contains the steam cooking component, and the second sub-cavity contains the baking cooking component. The partition also contains a receiving cavity for filling with liquid water. A heat-conducting component extends from the second sub-cavity into the receiving cavity, and the heat-conducting component contacts the liquid water; The second steam nozzle extends from the first sub-cavity into the receiving cavity.

2. The steam-roasting cooking equipment according to claim 1, characterized in that, The partition includes a first plate and a second plate. The first plate is close to the first sub-cavity, and the second plate is close to the second sub-cavity. The heat-conducting component is provided with a heat-absorbing end and a heat-conducting rod. The heat-absorbing end is located on the side of the second plate close to the second sub-cavity, and the heat-conducting rod is connected to the heat-absorbing end and passes through the second plate and is located in the accommodating cavity.

3. The steam-roasting cooking equipment according to claim 2, characterized in that, The side of the heat-conducting rod away from the heat-absorbing end abuts against the first plate.

4. The steam-roasting cooking equipment according to claim 3, characterized in that, The heat-conducting component also includes a heat-conducting grid, which is disposed on the side of the heat-conducting rod near the first plate.

5. The steam-roasting cooking equipment according to claim 4, characterized in that, Multiple heat-conducting grids are spaced apart along the periphery of the heat-conducting rod.

6. The steam-roasting cooking equipment according to claim 2, characterized in that, The heat-absorbing end is a heat-absorbing plate, and the heat-absorbing plate has a heated curved surface on the side away from the heat-conducting rod. The heated curved surface protrudes from the second sub-cavity.

7. The steam-roasting cooking equipment according to claim 6, characterized in that, The heated curved surface is coated with a black heat-absorbing coating.

8. The steam-roasting cooking equipment according to claim 2, characterized in that, The partition also includes a frame, which is disposed between the first plate and the second plate. The first plate is disposed below the frame, and the second plate is detachably disposed above the frame.

9. The steam-roasting cooking equipment according to claim 8, characterized in that, It also includes a support frame, which is disposed on the inner wall of the cooking cavity, and the partition is detachably disposed on the support frame.

10. The steam-roasting cooking equipment according to claim 9, characterized in that, It also includes a water supply module, which includes a connector, a water tank, and a delivery pipe. The water tank is located outside the cooking oven, and the delivery pipe connects the connector and the water tank. The partition also includes an injection port, which is located on the frame and communicates with the accommodating cavity. The injection port is detachably connected to the connector.

Images