Steaming and baking cooking equipment

Abstract

The utility model discloses steaming and baking cooking equipment which is characterized in that an inner cavity of a cooking box is divided into a first sub-cavity and a second sub-cavity through a partition piece, and a steam cooking set and a baking cooking assembly are arranged in the two sub-cavities respectively. The partition piece with the hollow interior is filled with the temperature absorption medium, so that the situation that the side, close to the second sub-cavity, of food in the first sub-cavity is excessively cooked due to heat radiation when steam cooking operation and baking cooking operation are conducted at the same time is avoided, and the cooking quality of steam cooking food is guaranteed.

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 actual use, it was found that because the temperature required for baking and cooking is higher than that for steam cooking, the metal partition is affected by the baking and cooking temperature, causing its temperature to rise. The resulting heat radiation causes the food being steam-cooked to overheat on the side closest to the metal partition, leading to a decline in the quality of the dishes and a worse taste in the final cooked product, thus reducing the user experience. Utility Model Content

[0004] The present invention provides a steam-roasting cooking device that aims to solve the problem of overcooking of food by heat radiation from the roasting side when steam cooking and roasting cooking operations are carried out simultaneously in the prior art.

[0005] In a first aspect, the present invention provides a steaming and baking cooking device, comprising: a cooking box, wherein the cooking box 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;

[0006] A partition separates the cooking cavity into a first sub-cavity and a second sub-cavity. The first sub-cavity is equipped with a steam cooking component, and the second sub-cavity is equipped with a baking cooking component. The partition is hollow inside and filled with a heat-absorbing medium.

[0007] In the steaming and baking cooking equipment provided by this utility model, the partition is further provided with a pressure relief port, which connects the first sub-cavity with the interior of the partition.

[0008] In the steaming and baking cooking device provided by this utility model, the first sub-cavity is located below the partition, and the second sub-cavity is located above the partition.

[0009] In the steaming and baking cooking device provided by this utility model, the partition is further provided with a relief portion, which is recessed from the lower surface of the partition to the upper surface of the partition. The top of the relief portion is higher than the top of the heat-absorbing medium, and the pressure relief port is located at the top of the relief portion.

[0010] In the steam-roast cooking equipment provided by this utility model, the cooking box further includes a shelf, which is disposed on the inner wall of the cooking cavity, and the partition is detachably disposed on the shelf.

[0011] The steaming and baking cooking equipment provided by this utility model also includes a medium supply module, which includes a medium storage container and a medium conveying component. The medium storage container is located outside the cooking chamber, and the medium conveying component connects the medium storage container and the partition.

[0012] In the steam-roasting cooking equipment provided by this utility model, the medium conveying component includes a medium conveying pipe and a connecting port. The connecting port is located on the inner wall of the cooking cavity. The medium conveying pipe is connected to the medium storage container and the connecting port on both sides respectively. The partition also includes an injection port, which is detachably connected to the connecting port. When the injection port is connected to the connecting port, the medium storage container is connected to the partition.

[0013] In the steaming and baking cooking equipment provided by this utility model, the partition is also provided with a reflective layer on the side near the second sub-cavity.

[0014] In the steaming and baking cooking equipment provided by this utility model, the medium conveying assembly further includes a conveying pump, which is disposed between the medium storage container and the medium conveying pipe.

[0015] In the steaming and baking cooking equipment provided by this utility model, the heat-absorbing medium is liquid or solid water.

[0016] Compared with the prior art, the beneficial effects of this utility model are:

[0017] In the technical solution of this utility model, the inner cavity of the cooking box is divided into a first sub-cavity and a second sub-cavity by a partition, and a steam cooking group and a baking cooking component are respectively provided in the two sub-cavities. The hollow partition is filled with a heat-absorbing medium to avoid the food in the first sub-cavity being overcooked by heat radiation on the side closer to the second sub-cavity when steam and baking cooking operations are carried out at the same time, thus ensuring the cooking quality of steam-cooked food. Attached Figure Description

[0018] 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.

[0019] Figure 1 This is a side cross-sectional view of an embodiment of the steaming and baking cooking equipment of this utility model.

[0020] Figure 2 This is a front view of the partition component of the steaming and baking cooking equipment embodiment of this utility model;

[0021] 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;

[0022] Figure 4 This is a top view of the partition component of the steaming and baking cooking equipment embodiment of the present utility model;

[0023] Figure 5 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 6 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 7 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 8 This is a front view of the shelf in an embodiment of the steaming and baking cooking equipment 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; 21. Reinforcing rib; 22. Clearance section; 23. Pressure relief port; 24. Heat-absorbing medium; 25. Injection port; 251. Buffer chamber; 252. Ball bearing; 253. Limiting block; 26. Reflective layer;

[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. Shelf; 51. First support rod; 52. Second support rod;

[0033] 6. Media supply module; 61. Media storage container; 62. Media conveying assembly; 621. Media conveying pipe; 622. Connecting interface; 63. Conveying pump. Detailed Implementation

[0034] 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.

[0035] 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.

[0036] This utility model provides a steam-roasting cooking device, aiming to solve the problem of overcooking of steam-cooked food due to heat radiation from the roasting side when steam and roasting cooking operations are performed simultaneously in existing steam-roasting cooking devices. (Refer to...) Figures 1 to 8The steam-roasting cooking equipment includes: a cooking chamber 1, which contains a cooking cavity 11, a roasting cooking component 3, and a steam cooking component 4, the roasting cooking component 3 and the steam cooking component 4 being disposed on the inner wall 12 of the cooking cavity 11; and a partition 2, dividing the cooking cavity 11 into a first sub-cavity 13 and a second sub-cavity 14, the first sub-cavity 13 containing the steam cooking component 4 and the second sub-cavity 14 containing the roasting cooking component 3. The partition 2 is hollow and filled with a heat-absorbing medium 24. To better meet the needs of users in home or commercial kitchen environments for simultaneous steam cooking and roasting, and to improve cooking efficiency and food quality, the steam-roasting cooking equipment includes a cooking chamber 1, which contains a cooking cavity 11 for holding food and performing various heating treatments. The cooking cavity 11 is enclosed by an inner wall 12 and a door 15, and can be opened in one direction through the door 15 to facilitate food storage and retrieval. To enable the combined operation of steaming and baking, a baking cooking component 3 and a steam cooking component 4 are respectively installed on the inner wall 12 of the cooking cavity 11. The baking cooking component 3 typically includes baking devices such as electric heating elements and hot air circulating fans, while the steam cooking component 4 can be connected to an external or internal steam generator to form a continuous and stable steam output channel. To effectively isolate the two heat source spaces (steaming and baking), a partition 2 is provided, dividing the entire cooking cavity 11 into two relatively independent sub-cavities 13 and 14. 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. This allows for the preparation of foods with different heating requirements in a single cooking cycle, greatly improving the utilization efficiency of the equipment and the user's operating experience. Since baking and cooking typically involve high-temperature heating, the resulting heat radiation can affect adjacent steam areas via the partition, causing overheating on one side of the food being steamed or cooked. The partition 2 is a hollow structure filled with a heat-absorbing medium 24. This medium 24 can be water, a high-specific-heat-capacity thermally conductive liquid, or other materials with high stability and excellent thermal conductivity. During cooking, the heat-absorbing medium 24 can absorb and buffer the radiant heat generated during baking, effectively blocking unintended heat transfer to the first sub-cavity 13, reducing the risk of excessively high temperatures in the steam area, and thus ensuring the uniformity of cooking and the final product's taste. In actual operation, users can select whether to activate the partition 2 via the control device, depending on the type of food and recipe requirements. When simultaneous steaming and baking in both cavities is required, the partition 2 can be fixedly installed in the cooking cavity 11, sealing it against the rear wall and the inside of the front door of the cooking chamber 1, thus dividing the space between the steam and baking areas. When the user only needs to use the cooking box 1 for large-capacity single-mode heating, the partition 2 can be removed to restore the single-chamber space, balancing functionality and space efficiency.This embodiment effectively solves the problem of heat interference during the simultaneous cooking process of traditional steam-grill integrated equipment by setting independent baking and steam components in the cooking chamber 1 and introducing hollow partition 2 and heat-absorbing medium 24, thus achieving true "simultaneous steaming and baking without interference".

[0037] Compared with the prior art, the present invention divides the inner cavity of the cooking chamber 1 into a first sub-cavity 13 and a second sub-cavity 14 by a partition 2, and respectively equips the two sub-cavities with a steam cooking group and a baking cooking component 3. The hollow partition 2 is filled with a heat-absorbing medium 24, thereby avoiding the food in the first sub-cavity 13 from being overcooked by heat radiation on the side closer to the second sub-cavity 14 when steam and baking cooking operations are carried out at the same time, thus ensuring the cooking quality of steam-cooked food.

[0038] In one embodiment, reference is made to Figure 3 and Figure 5 The partition 2 is also provided with a pressure relief port 23, which connects the first sub-cavity 13 to the interior of the partition 2. By providing a pressure relief port 23 on the partition 2, the safety, stability, and reliability of the equipment during high-temperature cooking are enhanced. The pressure relief port 23 is designed to address the problem of excessive pressure within the partition 2's interior that may occur during cooking due to the vaporization of the heat-absorbing medium 24. In practical applications, the first sub-cavity 13 is the steam cooking zone, and the heat-absorbing medium 24 is water. After being heated and vaporized, water is discharged into the first sub-cavity 13 through the pressure relief port 23, thus reducing the pressure within the partition 2 and increasing the steam volume in the steam cooking zone. In specific implementations, the pressure relief port 23 can be configured as an adjustable valve or an automatically controlled pressure regulating device. When the steam pressure reaches a certain threshold, the pressure relief port 23 automatically opens, diverting excess steam from inside the partition 2 into the first sub-cavity 13. This allows the internal pressure of the partition 2 to be maintained within a safe range in a simple and effective manner. Excessive pressure can damage the partition 2 and the equipment, affecting the safety of cooking. Therefore, the pressure relief port 23 is an important safety design component.

[0039] In one embodiment, reference is made to Figure 1 and Figure 2The first sub-cavity 13 is located below the partition 2, and the second sub-cavity 14 is located above the partition 2. The lower placement of the first sub-cavity 13 ensures that steam rises evenly during cooking, forming an upward hot airflow that allows the steam to fully and evenly contact the food, improving the steaming effect. Unlike traditional steam cooking methods, this design avoids cross-interference between steam and hot air by specifically designating a steam zone, ensuring the independence of steaming and baking. The upper placement of the second sub-cavity 14 utilizes the natural upward movement of hot air, allowing the high-temperature hot air generated during baking to fully cover the surface of the food, providing an ideal golden-brown and crispy crust, unaffected by the moisture in the steam zone. This layout optimizes the coordination between baking and steam cooking, improving ease of operation and cooking quality. The partition 2 effectively physically separates the steam cooking area from the baking area, preventing excessive steam intrusion into the hot air area and maintaining suitable temperature and humidity environments for both, thus ensuring optimal food cooking results.

[0040] In one embodiment, reference is made to Figure 3 and Figure 5 The partition 2 also includes a recessed portion 22, which is recessed from the lower surface of the partition 2 towards the upper surface. The top of the recessed portion 22 is higher than the top of the heat-absorbing medium 24, and the pressure relief port 23 is located at the top of the recessed portion 22. During use, it was found that when the first sub-cavity 13 is below the partition 2 and the second sub-cavity 14 is above the partition 2, and the heat-absorbing medium 24 is water, the pressure relief port 23 leaks water while releasing steam. To ensure the pressure relief port 23 operates stably and does not affect the steam cooking below, a recessed portion 22 was provided. This recessed portion, located at the top of the recessed portion 22, ensures that the pressure-relieving components within the pressure relief port 23 are above the water level, thus preventing downward leakage and only releasing steam. Meanwhile, the clearance part 22 is also provided on the side of the partition 2 near the inner wall 12. This ensures that the setting of the clearance part 22 will not damage the overall structure of the partition 2, and ensures the structural strength of the partition 2, making it more durable.

[0041] In one embodiment, reference is made to Figure 2 and Figure 8The cooking chamber 1 also includes a shelf 5, which is disposed on the inner wall 12 of the cooking cavity 11. The partition 2 is detachably disposed on the shelf 5. The shelf 5 is typically made of metal materials such as stainless steel or aluminum alloy, possessing good load-bearing capacity and high-temperature resistance. The shelf 5 ensures that the partition 2 is firmly fixed during cooking and will not loosen or fall off due to high temperature or vibration. In addition, the material selection of the shelf 5 gives it strong high-temperature resistance, ensuring the safe use of the entire device at high temperatures. The partition 2 and the shelf 5 are usually connected by simple snaps, grooves, or bolts, etc., and the disassembly process does not require special tools, making it convenient and quick. Specifically, the shelf 5 includes a first support rod 51 and a second support rod 52. The first support rod 51 supports the partition 2, and the second support rod 52 limits the partition 2. The first support rod 51 and the second support rod 52 form a set of groove structures, within which the partition 2 is detachably disposed. The user can insert or remove the partition 2 between the first support rod 51 and the second support rod 52 by opening the door 15 to achieve the copyable installation of the partition 2. Furthermore, multiple sliding groove structures are arranged vertically to meet different cooking needs. The shelf 5 can be installed using bolts, hooks, or snap-fit ​​mechanisms. Supported by the shelf 5, the partition 2 is fixed within the cooking cavity 11, and the user can install or remove it as needed.

[0042] In one embodiment, reference is made to Figure 2 The steam-roasting cooking equipment also includes a medium supply module 6, which comprises a medium storage container 61 and a medium conveying assembly 62. The medium storage container 61 is located outside the cooking chamber 1, and the medium conveying assembly 62 connects the medium storage container 61 and the partition 2. The medium supply module 6 mainly consists of the medium storage container 61 and the medium conveying assembly 62. The medium storage container 61 is mainly used to store a heat-absorbing medium 24, typically water, liquid, or other media that can effectively absorb heat. The medium storage container 61 is usually located outside the cooking chamber 1 for easy storage and replenishment of the medium, as well as for easy maintenance and inspection. The capacity design of the storage container should be selected according to the power and usage time of the equipment to ensure a continuous supply of sufficient medium during long-term use. The medium conveying assembly 62 is responsible for conveying the medium in the medium storage container 61 to the partition 2 located inside the cooking chamber 1. Common conveying methods include pipeline transmission, pumping systems, or airflow transmission. The design of the medium conveying assembly 62 ensures that the medium can flow efficiently and stably to the partition 2, and the flow rate and pressure can be adjusted by the control system to adapt to different cooking needs. When the partition 2 lacks heat-absorbing medium 24 and the temperature of the partition 2 begins to rise, the heat-absorbing medium 24 will flow from the medium storage container 61 into the partition 2 through the medium conveying assembly 62, thereby reducing the temperature of the partition 2 and blocking the heat radiation from the baking and cooking area above.

[0043] Furthermore, referring to Figure 2 The steam cooking assembly 4 includes a steam generator 41, a steam conduit 43, and a steam nozzle 42 disposed outside the cooking chamber 1. When the heat-absorbing medium 24 is water or ice, the steam generator 41 can be connected to the medium storage container 61, which supplies water and generates steam. The steam is then delivered through the steam conduit 43 to the steam nozzle 42 and ejected into the first sub-cavity 13.

[0044] In one embodiment, reference is made to Figure 2 The medium delivery assembly 62 includes a medium delivery pipe 621 and a connecting port 622. The connecting port 622 is located on the inner wall 12 of the cooking cavity 11. The medium delivery pipe 621 is connected to the medium storage container 61 and the connecting port 622 on both sides, respectively. The partition 2 also includes an injection port 25, which is detachably connected to the connecting port 622. When the injection port 25 is connected to the connecting port 622, the medium storage container 61 is connected to the partition 2. The core components of the medium delivery assembly 62 include the medium delivery pipe 621 and the connecting port 622. The medium delivery pipe 621 is used to connect the medium storage container 61 and the connecting port 622 to realize the delivery of the medium. Typically, the medium delivery pipe 621 is made of high-temperature and corrosion-resistant materials, such as stainless steel or high-temperature resistant plastic, to ensure that it is not damaged under long-term, high-temperature environments. The diameter and length of the medium delivery pipe 621 are rationally designed according to the flow requirements of the liquid heat-absorbing medium 24 to ensure the stability and flow rate of the liquid heat-absorbing medium 24. The interface 622 is located on the inner wall 12 of the cooking chamber 11 and is used to connect the medium delivery pipe 621 and the partition 2. The interface 622 typically has a sealed structure to ensure no leakage of the medium and can withstand a certain pressure. Its design requires good heat resistance and aging resistance to adapt to use in high-temperature environments. The inlet 25 is located in the partition 2 and is used to receive and connect to the interface 622. This inlet 25 has a detachable design, allowing for easy connection or disconnection of the interface 622 during equipment use to facilitate medium injection and flow. Through the inlet 25, the medium can flow into the partition 2 and exchange heat with the internal heat source, thereby improving the cooking effect. When cleaning or maintenance of the equipment is required, the user can easily disassemble the connection between the inlet 25 and the interface 622. This prevents impurities from accumulating inside the partition 2, ensuring long-term operational stability and extending the service life of the equipment.

[0045] Furthermore, referring to Figure 6 and Figure 7The inlet 25 is equipped with a structure to prevent high-pressure steam from backflowing into the medium delivery pipe 621. A buffer chamber 251 is provided within the inlet 25. A conical limiting block 253 is fixed to the hollow area of ​​the buffer chamber 251 near the partition 2. A movable ball bearing 252 is located on the side of the buffer chamber 251 near the interface 622. When the heat-absorbing medium 24 flows into the partition 2 from the interface 622, the limiting block 253 prevents the ball bearing 252 from blocking the passage, allowing the medium to flow normally. When steam with a certain pressure rushes out from inside the partition 2, it pushes the ball bearing 252 towards the side of the buffer chamber 251 away from the limiting hole, blocking the flow path. This prevents high-temperature steam from backflowing into the medium delivery pipe 621, causing steam leakage into the second sub-cavity 14 above the partition 2, which would affect the baking and cooking effect. It also prevents high-temperature steam from rushing into the medium conveying pipe 621, avoiding unnecessary damage to components and making the medium conveying pipe 621 and the steaming and baking cooking equipment more durable.

[0046] In one embodiment, reference is made to Figure 5 The partition 2 is further provided with a reflective layer 26 on the side near the second sub-cavity 14. The reflective layer 26 is a layered material specifically designed to reduce the heating rate of the heat-absorbing medium. By reflecting the heat within the cooking cavity 11, it reduces the rate of direct heat energy input transferred to the medium. Specifically, the reflective layer 26 can reflect some of the heat emitted from the heating element 31 of the baking and cooking assembly 3 back to the second sub-cavity 14, thereby preventing the temperature of the heat-absorbing medium 24 from rising too quickly. By reflecting some of the heat, the reflective layer 26 also ensures that the food is not excessively heated in one area during the baking process in the second sub-cavity 14, avoiding localized scorching caused by excessive heat concentration.

[0047] In one embodiment, reference is made to Figure 2 The medium delivery assembly 62 also includes a delivery pump 63, which is located between the medium storage container 61 and the medium delivery pipe 621. As a key component of the heat-absorbing medium 24 delivery assembly, the delivery pump 63 is primarily responsible for the flow and pressure regulation of the medium. Depending on the type of heat-absorbing medium 24 and the usage requirements, the delivery pump 63 should be selected to have sufficient flow rate and pressure to meet the medium delivery needs during the cooking process. When the delivery pump 63 starts, it draws stored water or other liquid medium from the medium storage container 61 and injects it into the partition 2 through the medium delivery pipe 621.

[0048] In one embodiment, reference is made to Figure 5 and Figure 6The partition 2 also includes reinforcing ribs 21. Since the partition 2 is hollow and contains the heat-absorbing medium 24, heavy food placed on top of it can easily deform the partition 2. Therefore, reinforcing ribs 21 are provided to strengthen the structure of the partition 2, giving it better rigidity. This prevents unnecessary cooking accidents caused by deformation of the partition 2.

[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 is equipped with a steam cooking component, and the second sub-cavity is equipped with a baking cooking component. The partition is hollow inside and filled with a heat-absorbing medium.

2. The steam-roasting cooking equipment according to claim 1, characterized in that, The partition is also provided with a pressure relief port, which connects the first sub-cavity to the interior of the partition.

3. The steam-roasting cooking equipment according to claim 2, characterized in that, The first sub-cavity is located below the partition, and the second sub-cavity is located above the partition.

4. The steam-roasting cooking equipment according to claim 3, characterized in that, The partition also has a recessed portion, which is recessed from the lower surface of the partition to the upper surface of the partition. The top of the recessed portion is higher than the top of the heat-absorbing medium, and the pressure relief port is located at the top of the recessed portion.

5. The steam-roasting cooking equipment according to claim 1, characterized in that, The cooking oven also includes a shelf disposed on the inner wall of the cooking cavity, and the partition is detachably disposed on the shelf.

6. The steam-roasting cooking equipment according to claim 5, characterized in that, It also includes a media supply module, which includes a media storage container and a media delivery assembly. The media storage container is located outside the cooking oven, and the media delivery assembly connects the media storage container and the partition.

7. The steam-roasting cooking equipment according to claim 6, characterized in that, The medium delivery assembly includes a medium delivery pipe and a connector. The connector is located on the inner wall of the cooking cavity. The medium delivery pipe is connected to the medium storage container and the connector on both sides. The partition also includes an injection port, which is detachably connected to the connector. When the injection port is connected to the connector, the medium storage container is connected to the partition.

8. The steam-roasting cooking equipment according to claim 7, characterized in that, The partition is also provided with a reflective layer on the side near the second sub-cavity.

9. The steam-roasting cooking equipment according to claim 6, characterized in that, The medium delivery assembly also includes a delivery pump, which is located between the medium storage container and the medium delivery pipe.

10. The steam-roasting cooking apparatus according to any one of claims 1 to 9, characterized in that, The heat-absorbing medium is liquid or solid water.

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