An oven provided with a hot air circulation system

Abstract

The application provides an oven provided with a hot air circulation system, which comprises a machine body, a cooking cavity and a heating cavity; the cooking cavity and the heating cavity are independently arranged in the machine body; the heating cavity is provided with a first heating device; the machine body is provided with a heat exchange air duct; the heat exchange air duct comprises a first air inlet end, a second air inlet end and at least one air outlet end; the first air inlet end is communicated with the cooking cavity; the second air inlet end is communicated with the heating cavity; and the at least one air outlet end is communicated with the cooking cavity. In the embodiment of the application, a hot air circulation path from the cooking cavity or the heating cavity to the heat exchange air duct to the cooking cavity can be formed in the oven, so that the hot air in the cooking cavity is more uniformly distributed, the local heat accumulation is reduced, and the cooking effect of the food material is improved. Meanwhile, the hot air circulation loop design can recycle the hot air flowing out of the cooking cavity into the cooking cavity for recycling, so that an approximately closed hot air circulation path is obtained, and the heat waste is reduced.

Description

Technical Field

[0001] This application relates to the field of kitchen appliance technology, specifically to an oven equipped with a hot air circulation system. Background Technology

[0002] An oven is a cooking appliance that uses electric or gas heating to bake, roast, or grill food through heat radiation, convection, and conduction. Traditional ovens use upper and lower heating elements to provide a stable heat source, while modern ovens incorporate forced convection (hot air circulation) technology, resulting in more even heat distribution and improved cooking efficiency. Furthermore, smart ovens feature precise temperature control, multi-layer baking, and steam assistance, making them suitable for processing a variety of foods, including bread, meats, and pastries. Oven technology has evolved from simple early baking ovens into multifunctional, intelligent modern kitchen appliances.

[0003] Traditional ovens typically use fixed heating elements (top and bottom heating elements or rear hot air circulation) to heat food. However, because the internal space of an oven is relatively enclosed, heat tends to accumulate in specific areas, resulting in uneven heating of the food. For example, areas near the heating elements are hotter, while parts further away from the heat source heat up more slowly, affecting cooking results. Therefore, existing oven structures suffer from uneven heat distribution and localized overheating, impacting user experience and food safety. Utility Model Content

[0004] To address the aforementioned technical problems, this utility model discloses an oven equipped with a hot air circulation system, which can solve the problems of uneven heat distribution and localized overheating in existing oven structures, thus affecting user experience and food safety.

[0005] To achieve the above objectives, this application provides an oven equipped with a hot air circulation system, the oven including a body, a cooking cavity, and a heating cavity; the cooking cavity and the heating cavity are each independently disposed within the body; a first heating device is disposed within the heating cavity;

[0006] The machine body is provided with a heat exchange air duct; the heat exchange air duct includes a first air inlet, a second air inlet and at least one air outlet;

[0007] The first air inlet is connected to the cooking cavity; the second air inlet is connected to the heating cavity; and the at least one air outlet is connected to the cooking cavity.

[0008] During the cooking process in the oven, the first heating device is used to heat the food in the cooking cavity; the hot air in the cooking cavity and the heating cavity can flow through the first air inlet and the second air inlet into the heat exchange duct, and then flow through at least one air outlet into the cooking cavity.

[0009] In one possible embodiment, a flow guide is provided inside the heat exchange duct;

[0010] The flow guide can guide the gas in the heat exchange duct.

[0011] In one possible embodiment, the flow guide includes a flow guide fan; the flow guide fan is capable of rotating in a preset rotation direction;

[0012] When the guide fan rotates along the preset rotation direction, the guide direction of the guide fan is consistent with the flow direction of the hot air in the heat exchange duct.

[0013] In one possible embodiment, the airflow fan includes a plurality of horizontally arranged airflow vanes.

[0014] In one possible embodiment, the air guide is disposed adjacent to the first air inlet.

[0015] In one possible embodiment, a shielding part is provided at the port of the first air inlet;

[0016] The shield is used to prevent food from being sucked into the heat exchange duct from the cooking cavity.

[0017] In one possible embodiment, the first air inlet includes at least one air inlet disposed on the wall of the cooking cavity;

[0018] The second air inlet includes at least one air inlet disposed on the wall of the heating chamber;

[0019] The air outlet includes at least one air outlet disposed on the wall of the cooking cavity.

[0020] In one possible embodiment, the first air inlet is disposed on the side wall of the cooking cavity;

[0021] The air outlet is located on the top plate of the cooking cavity.

[0022] In one possible embodiment, the heat exchange duct includes two air outlets;

[0023] The two air outlets are arranged one in front of the other on the top plate of the cooking cavity along the heat exchange duct.

[0024] In one possible embodiment, the oven further includes at least one second heating element corresponding to each of the at least one air outlet.

[0025] The at least one second heating element is disposed inside the cooking cavity, and each second heating element is disposed adjacent to the air outlet end corresponding to each second heating element.

[0026] The technical solution provided in this application has the following technical effects:

[0027] In the embodiments of this application, a hot air circulation path can be formed inside the oven, from the cooking cavity or heating cavity to the heat exchange duct and back to the cooking cavity. This makes the hot air distribution within the cooking cavity more uniform, reduces localized heat accumulation, and thus improves the cooking effect of the food. At the same time, this hot air circulation loop design can recycle the hot air flowing out of the cooking cavity back into the cooking cavity for reuse, thereby obtaining a nearly closed hot air circulation path and reducing heat waste. Attached Figure Description

[0028] To more clearly illustrate the technical solutions and advantages in the embodiments of this application or the prior art, 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 this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0029] Figure 1 This is a cross-sectional schematic diagram of an oven equipped with a hot air circulation system provided in an embodiment of this application;

[0030] Figure 2 This is a schematic diagram of the gas flow direction in a cross-section of an oven equipped with a hot air circulation system, provided in an embodiment of this application.

[0031] Figure 3 This is a schematic cross-sectional view of an oven equipped with a hot air circulation system, provided in an embodiment of this application. Figure 3 The outermost wall panel of the oven body is hidden inside;

[0032] Figure 4 This is a schematic cross-sectional view of an oven equipped with a hot air circulation system, provided in an embodiment of this application. Figure 4 The outermost wall panel and shielding part of the oven body are hidden inside;

[0033] The labels in the diagram are explained as follows:

[0034] 1-Main body; 11-Heat exchange air duct; 111-First air inlet; 112-Second air outlet; 113-Air outlet; 114-Guide component / guide fan; 115-Guide blades; 116-Shielding part; 117-Outer wall of the guide; 118-Inner wall of the guide; 13-Air outlet; 2-Cooking cavity; 21-Baking tray; 3-Heating cavity; 31-First heating device; 4-Second heating device. Detailed Implementation

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

[0036] It should be noted that the term "an embodiment" or "embodiment" in the specification of the embodiments of this application refers to a specific feature, structure, or characteristic that can be included in at least one implementation of this application. It should be understood that in the specification, claims, and accompanying drawings of the embodiments of this application, the terms "upper," "lower," "top," "bottom," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this application. 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 indicated technical features. Thus, a feature defined with "first" and "second" may explicitly or implicitly include one or more of that feature. Moreover, the terms "first," "second," etc., are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence.

[0037] Please see Figures 1 to 4 This application provides an oven equipped with a hot air circulation system. The oven includes a body 1, a cooking cavity 2, and a heating cavity 3. The cooking cavity 2 and the heating cavity 3 are both independently disposed within the body 1. The cooking cavity 2 and the heating cavity 3 can be fixedly disposed within the body 1, or they can be detachably disposed within the body 1. A first heating device 31 can be disposed within the heating cavity 3. The first heating device may include a heating plate, a heating tube, or other devices capable of heating the food in the cooking cavity 2. The position of the cooking cavity 2 may correspond to the position of the heating cavity 3, and the heating cavity 3 may be correspondingly disposed below the cooking cavity 2.

[0038] In one possible embodiment, a heat exchange duct 11 may be provided inside the body 1. The heat exchange duct 11 may include a first air inlet 111, a second air inlet, and at least one air outlet 113. Hot air from the cooking cavity 2 or the heating cavity 3 can flow into the heat exchange duct 11 from the first air inlet 111 or the second air inlet and flow out from the heat exchange duct 11. The first air inlet 111, the second air inlet, and the air outlet 113 may each include a plurality of air inlets or air outlets. A baking tray 21 may be provided inside the cooking cavity 2.

[0039] Optionally, the first air inlet 111 can be connected to the cooking chamber 2, allowing hot air from the cooking chamber 2 to flow into the heat exchange duct 11. The second air inlet can be connected to the heating chamber 3, allowing hot air from the heating chamber 3 to flow into the heat exchange duct 11. At least one air outlet 113 can be connected to the cooking chamber 2, allowing hot air from the heat exchange duct 11 to flow out of the heat exchange duct 11. The heat exchange duct 11 can be formed by an outer air guide wall 117 and an inner air guide wall 118. The heating chamber wall can be provided with air inlets or air inlets to allow outside air to flow in, thereby maintaining stable air pressure inside the heating chamber.

[0040] During the cooking process in the oven, the first heating device 31 is used to heat the food in the cooking cavity 2. The first heating device 31 can heat the air in the cooking cavity 2 to cook the food. The hot air in the cooking cavity 2 and the heating cavity 3 can flow through the first air inlet 111 and the second air inlet into the heat exchange air duct 11, and then flow through at least one air outlet 113 into the cooking cavity 2.

[0041] In the embodiments of this application, a hot air circulation path can be formed inside the oven, from the cooking cavity 2 or heating cavity 3 to the heat exchange duct 11 and back to the cooking cavity 2. This makes the hot air distribution within the cooking cavity 2 more uniform, reduces local heat accumulation, and thus improves the cooking effect of the food. At the same time, this hot air circulation loop design can recycle the hot air flowing out of the cooking cavity 2 back into the cooking cavity 2 for reuse, thereby obtaining a nearly closed hot air circulation path and reducing heat waste.

[0042] In one possible embodiment, a guide is provided in the heat exchange duct 11, which can guide the gas in the heat exchange duct 11, thereby promoting the airflow efficiency in the hot air circulation path from the cooking chamber 2 or heating chamber 3 to the heat exchange duct 11 to the cooking chamber 2, making the hot air distribution in the cooking chamber 2 more uniform, thereby improving the cooking effect of the food.

[0043] In other embodiments, the air guide can also be provided in the cooking cavity 2 and the heating cavity 3, and more than one air guide can be provided in the hot air circulation path, thereby further improving the air flow efficiency in the oven.

[0044] In one possible embodiment, the flow guide includes a flow guide fan, which is rotatable in a preset rotation direction, and is attached to... Figure 1 and attached Figure 2 In the oven shown, the airflow fan can rotate counterclockwise.

[0045] When the guide fan rotates in a preset rotation direction, the guide fan's direction is consistent with the flow direction of hot air in the heat exchange duct 11, thereby improving the airflow efficiency in the hot air circulation path from the cooking chamber 2 or heating chamber 3 to the heat exchange duct 11 and cooking chamber 2, thus enhancing the cooking effect of the food.

[0046] In one possible embodiment, the airflow guide fan includes a plurality of horizontally arranged airflow guide blades 115, which guide the airflow within the heat exchange duct 11.

[0047] In one possible embodiment, the air guide is disposed adjacent to the first air inlet 111. The air guide disposed adjacent to the first air inlet 111 can improve the airflow capacity of the hot air in the cooking cavity 2, and can draw more hot air in the cooking cavity 2 into the heat exchange duct 11 per unit time, thereby further reducing the local heat accumulation in the cooking cavity 2.

[0048] In one possible embodiment, a shielding part 116 is provided at the port of the first air inlet 111. The shielding part 116 may include a plurality of horizontally arranged shielding bars. The shielding part 116 is used to prevent the food in the cooking cavity 2 from being sucked into the heat exchange air duct 11 during the operation of the guide member, thereby preventing the heat exchange air duct 11 from being blocked or the guide member from being stuck by the food sucked into the heat exchange air duct 11.

[0049] In one possible embodiment, the first air inlet 111 includes at least one air inlet disposed on the wall of the cooking cavity 2, the second air inlet includes at least one air inlet disposed on the wall of the heating cavity 3, and the air outlet 113 includes at least one air outlet disposed on the wall of the cooking cavity 2. Hot air inside the oven can circulate through the air inlets or outlets.

[0050] Since hot air tends to rise and accumulate at the top of the equipment, the air outlet 113 can be located above the first air inlet 111 and the second air inlet, thereby creating a natural convection heat exchange effect.

[0051] In one possible embodiment, the first air inlet 111 can be disposed on the side wall of the cooking cavity 2, and the air outlet 113 can be disposed on the top plate of the cooking cavity 2. The air outlet 113 can be located above the first air inlet 111, thereby forming a natural convection heat exchange effect.

[0052] Optionally, the second air inlet can be located on the top plate or side wall of the heating chamber 3, which is located below the cooking chamber 2. Thus, the air outlet 113 can also be located above the second air inlet, thereby creating a natural convection heat exchange effect.

[0053] In one possible embodiment, the heat exchange duct 11 includes two air outlets 113, which can be air outlets 13.

[0054] Optionally, two air outlets 113 are arranged one after the other along the heat exchange duct 11 on the top plate of the cooking cavity 2. The two air outlets 113 can be spaced at a preset distance.

[0055] Each air outlet 113 can be an air outlet with a diameter of less than or equal to five millimeters, thereby increasing the air pressure at each air outlet 113 and improving the heat exchange effect inside the oven.

[0056] In one possible embodiment, the oven further includes at least one second heating device 4 corresponding to at least one air outlet 113, and the second heating device 4 may include a heating structure such as a heating tube.

[0057] Optionally, at least one second heating element 4 can be disposed within the cooking cavity 2, and each second heating element 4 is disposed adjacent to its corresponding air outlet 113. Each second heating element 4 can reheat the hot air flowing out of the heat exchange duct 11, thereby further improving the cooking effect of the food being cooked.

[0058] It should be noted that the order of the embodiments described above is merely for descriptive purposes and does not represent the superiority or inferiority of the embodiments. Furthermore, specific embodiments have been described above. Other embodiments are within the scope of the appended claims. In some cases, the actions or steps described in the claims can be performed in a different order than that shown in the embodiments and still achieve the desired result. Additionally, the processes depicted in the drawings do not necessarily require a specific or sequential order to achieve the desired result. In some embodiments, multitasking and parallel processing are also possible or may be advantageous.

[0059] The various embodiments in this specification are described in a progressive manner. Similar or identical parts between embodiments can be referred to mutually. Each embodiment focuses on describing the differences from other embodiments. In particular, the device embodiments are basically similar to the method embodiments, so the description is relatively simple; relevant parts can be referred to the descriptions of the method embodiments.

Claims

1. An oven equipped with a hot air circulation system, characterized in that, It includes a body, a cooking cavity, and a heating cavity; the cooking cavity and the heating cavity are each independently disposed within the body; a first heating device is disposed within the heating cavity; The machine body is provided with a heat exchange air duct; the heat exchange air duct includes a first air inlet, a second air inlet and at least one air outlet; The first air inlet is connected to the cooking cavity; the second air inlet is connected to the heating cavity; and the at least one air outlet is connected to the cooking cavity. During the cooking process in the oven, the first heating device is used to heat the food in the cooking cavity; the hot air in the cooking cavity and the heating cavity can flow through the first air inlet and the second air inlet into the heat exchange duct, and then flow through at least one air outlet into the cooking cavity.

2. The oven according to claim 1, characterized in that, The heat exchange duct is equipped with a flow guide; The flow guide can guide the gas in the heat exchange duct.

3. The oven according to claim 2, characterized in that, The flow guide includes a flow guide fan; the flow guide fan is capable of rotating in a preset rotation direction; When the guide fan rotates along the preset rotation direction, the guide direction of the guide fan is consistent with the flow direction of the hot air in the heat exchange duct.

4. The oven according to claim 3, characterized in that, The airflow fan includes several horizontally arranged airflow guide blades.

5. The oven according to claim 2, characterized in that, The air guide is disposed adjacent to the first air inlet.

6. The oven according to claim 2, characterized in that, A shield is provided at the port of the first air inlet; The shield is used to prevent food from being sucked into the heat exchange duct from the cooking cavity.

7. The oven according to claim 1 or 2, characterized in that, The first air inlet includes at least one air inlet disposed on the wall of the cooking cavity; The second air inlet includes at least one air inlet disposed on the wall of the heating chamber; The air outlet includes at least one air outlet disposed on the wall of the cooking cavity.

8. The oven according to claim 7, characterized in that, The first air inlet is disposed on the side wall of the cooking cavity; The air outlet is located on the top plate of the cooking cavity.

9. The oven according to claim 8, characterized in that, The heat exchange duct includes two air outlets; The two air outlets are arranged one in front of the other on the top plate of the cooking cavity along the heat exchange duct.

10. The oven according to claim 1, characterized in that, It also includes at least one second heating device that corresponds one-to-one with the at least one air outlet; The at least one second heating element is disposed inside the cooking cavity, and each second heating element is disposed adjacent to the air outlet end corresponding to each second heating element.

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