A food baking apparatus with uniform flow heating

Abstract

This utility model discloses a food baking device with uniform heating, comprising: an oven chamber with an air supply cavity, a baking cavity, and a first partition; a return air inlet at the top of the first partition; a conical reflector at the top of the air supply cavity; two sets of reflective curved grooves on the inner wall of the reflector; the reflective curved grooves spirally extending along the inner wall of the reflector; a return air gap forming between the reflector and the cavity wall of the baking cavity; the return air gap being located below the return air inlet; an air supply assembly disposed in the air supply cavity, comprising a fan and an air collection channel; the fan being located at the air collection inlet of the air collection channel; and a heating assembly disposed in the baking cavity and directly below the reflector, comprising an air guide box, an air guide cover, and a heater; the air guide box being connected to the air collection channel; the heater being disposed in the air guide box; and the air guide cover being connected to the air guide box, the air guide cover having several honeycomb holes. This utility model can effectively disperse reflected heat energy, resulting in uniform and reliable baking effect and high heat energy utilization.

Description

Technical Field

[0001] This utility model relates to the field of food baking, and in particular to a food baking device with uniform flow heating. Background Technology

[0002] Baking, also known as roasting or baking, is a cooking method that uses heat to cook dough or other food ingredients by raising the temperature inside an oven. It is a cooking process that uses dry heat to dehydrate and cook the food ingredients.

[0003] In traditional techniques, food baking equipment uses simple heating elements and fan components to bake food ingredients by blowing hot air directly into the oven. This baking method results in uneven temperature distribution, which can easily lead to localized overheating or underheating, resulting in burnt or undercooked food products and poor baking results. Utility Model Content

[0004] This invention aims to solve at least one of the technical problems existing in the prior art. To this end, this invention proposes a food baking apparatus with uniform heating, which can achieve uniform heat distribution, good baking effect, and high heat utilization rate.

[0005] A food baking apparatus for uniform heating according to an embodiment of the present invention includes: The oven box is provided with an air supply chamber, a baking chamber and a first partition. The first partition is separated between the air supply chamber and the baking chamber. The top of the first partition is provided with a return air inlet that connects the air supply chamber and the baking chamber. The top of the air supply chamber is provided with a conical reflector. The inner wall of the reflector is provided with two sets of reflective curved grooves. The reflective curved grooves extend spirally along the inner wall of the reflector. A return air gap is formed between the reflector and the cavity wall of the baking chamber. The return air gap is located below the return air inlet. An air supply assembly is located in the air supply chamber. The air supply assembly includes a fan and an air collection channel. The fan is located at the air collection inlet of the air collection channel. The heating component is located in the baking cavity and directly below the reflector. The heating component includes an air guide box, an air guide cover, and a heater. The air guide box has an air inlet connected to the air collection outlet of the air collection channel. The heater is located in the air guide box. The air guide cover is connected to the air outlet of the air guide box. The air guide cover has several evenly distributed honeycomb holes.

[0006] In this embodiment, the furnace box is also provided with an air inlet chamber and a second partition. The second partition is separated between the air inlet chamber and the air supply chamber. A gas storage hood protruding into the air supply chamber is provided at the center of the second partition. The circumferential surface of the gas storage hood is provided with several air inlet holes.

[0007] In this embodiment, a filter is provided in the air intake chamber, and the furnace box wall is provided with a dustproof window that connects to the air intake chamber.

[0008] In this embodiment, the air guide box is provided with several air guide plates that are inclined to the horizontal plane.

[0009] In this embodiment, a conveying mechanism is installed in the baking cavity, and the conveying mechanism is located between the reflector and the heating component.

[0010] In this embodiment, a plasma generator connected to the oven box is provided in the baking cavity, and the plasma generator is located on one side of the conveying mechanism.

[0011] In this embodiment, the bottom of the first partition is provided with a flow port, which connects the air supply chamber and the baking chamber.

[0012] In this embodiment, the reflector is a silicon nitride cone-shaped cover.

[0013] The embodiments of this utility model have at least the following beneficial effects: By combining the reflector, air supply assembly, and return air vent, the uniformity of heat distribution and the utilization rate of heat energy can be effectively improved. The air supply assembly, in conjunction with the heating assembly, generates hot air that is output from bottom to top inside the baking cavity. The two sets of spirally extending reflective curved grooves inside the reflector allow the rising hot air to flow along the curved surface, thus forming a vortex-like reflection. This effectively disperses the reflected heat energy, avoids heat concentration, and improves the uniformity of heat distribution within the baking cavity. The baking effect is uniform and reliable, with high consistency. The return air gap formed between the reflector and the inner wall of the baking cavity not only creates an upward and downward circulation... The convection of the ring, combined with the return air vent, effectively prevents heat stagnation. The heat circulating into the air supply cavity can be reused by the fan and re-output into the baking cavity through the heating components. This results in high heat utilization, low baking energy consumption, and effective cost savings. The airflow is accelerated through the tapered air collection channel, which effectively improves the baking effect. Furthermore, the air guide cover with honeycomb holes further improves the uniformity of heat distribution. By reducing the temperature difference between different areas, the uniformity of the baking effect is effectively improved, resulting in better baking and higher quality food products. Attached Figure Description

[0014] The above and / or additional aspects and advantages of this utility model will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which: Figure 1 This is a three-dimensional structural diagram of a food baking apparatus with uniform flow heating according to an embodiment of the present invention. Figure 2 This is a top view of the uniform flow heating food baking apparatus according to an embodiment of the present invention. Figure 3 For along Figure 2 A schematic diagram of the cross-sectional structure of line A-A'; Figure 4This is an exploded structural diagram of a food baking apparatus with uniform flow heating according to an embodiment of the present invention. Figure 5 This is an exploded structural diagram of the food baking apparatus for uniform heating according to an embodiment of the present invention, viewed from another perspective.

[0015] Figure label: Oven box 100, air supply chamber 110, baking chamber 120, first partition 130, return air inlet 131, flow outlet 132, reflector 140, reflective curved groove 141, return air gap 142, air inlet chamber 150, dustproof window 151, second partition 160, air storage cover 161, air inlet 162, filter 170, conveying mechanism 180, plasma generator 190; Air supply assembly 200, fan 210, air collection duct 220; Heating component 300, air guide box 310, air guide plate 311, air guide cover 320, honeycomb hole 321, heater 330. Detailed Implementation

[0016] The embodiments of this utility model are described in detail below. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this utility model, and should not be construed as limiting this utility model.

[0017] In the description of this utility model, it should be understood that the orientation descriptions, such as up, down, left, right, front, and back, are based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this utility model 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. Therefore, they should not be construed as limitations on this utility model.

[0018] In the description of this utility model, if the wire sleeve or bracket is mentioned, it is only for the purpose of distinguishing technical features and should not be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated or the order of the technical features indicated.

[0019] In the description of this utility model, unless otherwise explicitly defined, terms such as "setting," "installation," and "connection" should be interpreted broadly, and those skilled in the art can reasonably determine the specific meaning of the above terms in this utility model in conjunction with the specific content of the technical solution.

[0020] Baking is a food cooking method that involves heating an oven to raise the internal temperature, thereby cooking dough or other food ingredients. It utilizes dry heat to dehydrate and cook the ingredients. Traditional baking equipment uses simple heating elements and fans to directly blow hot air into the oven to bake the food. This method results in uneven temperature distribution, easily leading to localized overheating or underheating, causing the food to burn or remain undercooked, resulting in poor baking outcomes.

[0021] Furthermore, due to the upward trend of the hot airflow, during the baking process, the rising hot airflow fails to fully exchange heat with the food dough and remains stagnant at the top of the oven, resulting in low heat utilization, high energy consumption, and high baking costs. While some baking devices have attempted to improve heat distribution using deflectors, significant problems remain, such as uneven heat distribution and high energy consumption. Therefore, there is an urgent need for a baking device that can optimize the hot air transfer path and improve heat uniformity and utilization.

[0022] The following is for reference only. Figure 1 To be continued Figure 5 The present invention describes a food baking apparatus with uniform heating according to an embodiment of the present invention, which can achieve uniform distribution of heat energy, good baking effect, and high heat energy utilization rate.

[0023] Reference Figures 1 to 5 A food baking apparatus for uniform heating according to an embodiment of the present invention includes: The oven housing 100 includes an air supply chamber 110, a baking chamber 120, and a first partition 130. The first partition 130 separates the air supply chamber 110 and the baking chamber 120. The top of the first partition 130 has a return air inlet 131 connecting the air supply chamber 110 and the baking chamber 120, meaning the opposite ends of the return air inlet 131 connect to the air supply chamber 110 and the baking chamber 120 respectively. The top of the air supply chamber 110 has a conical reflector 140 whose cross-sectional area gradually narrows from bottom to top. Both the first partition 130 and the reflector 140 are connected to the oven housing 100. The inner wall of the reflector 140 has two sets of reflective curved grooves 141, each set extending spirally along the inner wall of the reflector 140, i.e., the reflective curved grooves 141 extend along a conical spiral trajectory. The starting angles of the surface grooves 141 are different so that the two sets of reflective surface grooves 141 are separated from each other in three-dimensional space, which can effectively improve the space utilization of the inner wall of the reflector 140. The reflective surface grooves 141 are used to reflect the rising hot airflow. Due to the Coanda effect, the rising airflow will adhere to the inner wall of the reflective surface grooves 141, thereby forming a vortex reflection effect, which can effectively disperse the reflected heat energy and avoid the baking effect due to the concentration of heat energy. The heating and baking effect is uniform and reliable. A return air gap 142 is formed between the reflector 140 and the cavity wall of the baking cavity 120. The horizontal plane where the center of the return air gap 142 is located is below the horizontal plane where the center of the return air inlet 131 is located. The return air gap 142 is used to realize the connection between the upper and lower baking cavity 120 spaces of the reflector 140. An air supply assembly 200 is disposed in an air supply chamber 110. The air supply assembly 200 includes a fan 210 and an air collection channel 220. Both the fan 210 and the air collection channel 220 are connected to the furnace box 100. The fan 210 is located at the air collection inlet of the air collection channel 220. The fan 210 is used to draw air to the air collection channel 220. The cross-sectional area of ​​the air collection channel 220 gradually decreases from the air collection inlet to the air collection outlet, which can effectively improve the final output airflow velocity. The heating component 300 is located in the baking cavity 120 and directly below the reflector 140. The heating component 300 includes an air guide box 310, an air guide cover 320, and a heater 330. The air guide inlet of the air guide box 310 is connected to the air collection outlet of the air collection channel 220. The heater 330 is located in the air guide box 310 and between the air guide inlet and the air guide outlet. The heater 330 can be configured as an electric heating tube, an infrared heater 330, or other heating structures. The air guide cover 320 is connected to the air guide outlet of the air guide box 310. The air guide cover 320 has several evenly distributed honeycomb holes 321 facing the reflector 140. The honeycomb holes 321 can effectively improve the uniformity of the hot air distribution from the heating component 300 to the baking cavity 120 and effectively improve the uniformity of the heat energy distribution in the baking cavity 120. The cross-section of the honeycomb holes 321 is a regular hexagon.

[0024] During operation, the fan 210 draws air into the air collection channel 220, and the airflow enters the air guide box 310 through the air collection channel 220. The heater 330 heats the air in the air guide box 310, and under the action of the airflow driven by the fan 210, it is output upward from each honeycomb hole 321 to the baking cavity 120, thereby heating the food dough in the baking cavity 120. Most of the hot airflow rises to the bottom of the air collection channel 220, and the reflective curved groove 141 guides the hot airflow and vortexes it. The vortex-shaped path reflects the heat, allowing the heat energy to heat the food base from top to bottom, resulting in a uniform and reliable heating effect. A small portion of the rising hot airflow reaches the top area of ​​the baking cavity 120 through the return air gap 142 and enters the air supply cavity 110 through the return air inlet 131. This portion of hot air circulating to the air supply cavity 110 can be repeatedly delivered to the baking cavity 120 by the fan 210 through the air collection channel 220 and the heating component 300, which can effectively reduce heat loss and thus improve energy utilization.

[0025] The combination of the reflector 140, the air supply assembly 200, and the return air vent 131 effectively improves the uniformity of heat distribution and the utilization rate of heat energy. The air supply assembly 200, in conjunction with the heating assembly 300, generates hot air that is output from bottom to top inside the baking cavity 120. The two sets of spirally extending reflective curved grooves 141 inside the reflector 140 allow the rising hot air to flow along the curved surface, thereby forming a vortex-like reflection. This effectively disperses the reflected heat energy, avoids heat concentration, and improves the uniformity of heat distribution within the baking cavity 120, resulting in a uniform and reliable baking effect with high consistency. The two sets of reflective curved grooves 141 adopt a three-dimensional spiral design with different starting angles, which maximizes the utilization of the internal space of the reflector 140, thereby effectively enhancing the reflection efficiency. The return air gap 142 formed between the oven cavity 120 and the inner wall of the oven cavity 120 not only forms an upward and downward circulating convection, but also, in conjunction with the return air vent 131, effectively prevents heat energy from stagnating. The heat energy circulating to the air supply cavity 110 can be reused by the fan 210 and re-output to the oven cavity 120 through the heating component 300. The heat energy utilization rate is high, the baking energy consumption is low, and the baking cost can be effectively saved. The heat energy loss is low. The airflow is accelerated by the gradually narrowing air collection channel 220, which can effectively improve the baking effect. In addition, the air guide cover 320 with honeycomb holes 321 can further improve the uniformity of heat energy distribution. By reducing the temperature difference between different areas, the uniformity of the baking effect can be effectively improved, resulting in a good baking effect and high quality of baked food products.

[0026] Understandably, the oven chamber 100 is also provided with an air inlet chamber 150 and a second partition 160. The second partition 160 is separated between the air inlet chamber 150 and the air supply chamber 110 to ensure that the airflow path is controllable. At the center of the second partition 160, there is an air storage hood 161 protruding into the air supply chamber 110. The circumferential surface of the air storage hood 161 is provided with several evenly distributed air inlet holes 162. The central axis of the air inlet holes 162 is perpendicular to the rotation axis of the fan 210, so that the outside air is tangentially guided when it enters, thereby effectively reducing the flow rate of the outside air entering. This design allows the fan 210 to preferentially circulate the air inside the oven chamber 100, improve the utilization rate of heat energy, and effectively control the stability of the air pressure inside the oven chamber 100, avoiding the impact of air pressure fluctuations on the baking effect.

[0027] Understandably, the air intake chamber 150 is equipped with a filter 170 to purify the incoming air, thereby ensuring the cleanliness of the food processing environment. The oven box 100 has a dustproof window 151 that connects to the air intake chamber 150. The filter 170 is located between the dustproof window 151 and the air storage hood 161, which works with the filter 170 to form a double air purification barrier, thus achieving a good air filtration effect.

[0028] Preferably, the filter 170 is an activated carbon air filter module, which can effectively adsorb dust, odors and harmful gases, and can effectively improve the safety and cleanliness of food processing.

[0029] It is understandable that the air guide box 310 is provided with several air guide plates 311 inclined to the horizontal plane. Each air guide plate 311 has a different inclination angle and is distributed in different positions. Each air guide plate 311 is used to uniformly guide the air in different areas, which can effectively improve the uniformity of the hot air output by the air guide cover 320 with honeycomb holes 321.

[0030] It is understood that a conveying mechanism 180 is installed in the baking cavity 120. The conveying mechanism 180 is located between the reflector 140 and the heating component 300, that is, the conveying mechanism 180 is located above the heating component 300 and below the reflector 140. Under the action of the air supply component 200, the heating component 300, together with the reflector 140, evenly heats and bakes the food ingredients on the conveying mechanism 180.

[0031] Specifically, the conveying mechanism 180 includes several conveying shafts, each connected to several conveying wheels. The conveying shafts are connected to a motor located outside the oven chamber 100 via a transmission mechanism, which can be a chain, synchronous belt, or similar structure. Ingredients are placed on trays, which are then placed on the conveying wheels. The motor drives the conveying wheels to rotate via the conveying shafts, thus propelling the trays forward. This allows the trays and their contents to be fed into or discharged from the baking chamber 120, effectively improving baking production efficiency.

[0032] It is understandable that the baking cavity 120 is equipped with a plasma generator 190 connected to the oven box 100. The plasma generator 190 is located above one side of the conveying mechanism 180. The plasma generator 190 can ionize the air, thereby activating water molecules and oils, promoting the Maillard reaction and caramelization reaction on the surface of the food, effectively improving the baking effect of the food dough, thereby improving the color, aroma and taste of the baked food products.

[0033] It is understandable that the heating components 300 are provided in several groups, and the multiple groups of heating components 300 are evenly distributed in the bottom area of ​​the baking cavity 120. Through multiple air guide boxes 310 and the heaters 330 therein, they can be heated in a concentrated manner, which can effectively improve the efficiency of heat energy utilization and save energy and protect the environment.

[0034] It is understandable that the bottom of the first partition 130 is provided with a flow port 132, which connects the air supply chamber 110 and the baking chamber 120. The flow port 132 is located below the heating component 300. Through the flow port 132, the air and heat energy between the air supply chamber 110 and the baking chamber 120 can be further recycled, which can reduce energy consumption and meet the requirements of environmental protection and energy conservation.

[0035] It is understandable that the reflector 140 is a silicon nitride conical cover. Silicon nitride has good heat reflection ability, which can effectively improve the heat reflection regulation effect of the reflector 140, effectively improve the heat energy utilization rate, and improve the baking heating efficiency. In addition, silicon nitride has good high temperature resistance, corrosion resistance and wear resistance, which can effectively ensure safety when used in food processing.

[0036] Although embodiments of the present invention have been shown and described, those skilled in the art will understand that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the claims and their equivalents.

Claims

1. A food baking apparatus with uniform flow heating, characterized in that, include: The oven box (100) is provided with an air supply cavity (110), a baking cavity (120) and a first partition (130). The first partition (130) is separated between the air supply cavity (110) and the baking cavity (120). The top of the first partition (130) is provided with a return air inlet (131) connecting the air supply cavity (110) and the baking cavity (120). The top of the air supply cavity (110) is provided with a conical reflector (140). The inner wall of the reflector (140) is provided with two sets of reflective curved grooves (141). The reflective curved grooves (141) extend spirally along the inner wall of the reflector (140). A return air gap (142) is formed between the reflector (140) and the cavity wall of the baking cavity (120). The return air gap (142) is located below the return air inlet (131). An air supply assembly (200) is disposed in the air supply chamber (110). The air supply assembly (200) includes a fan (210) and an air collection channel (220). The fan (210) is located at the air collection inlet of the air collection channel (220). A heating assembly (300) is disposed in the baking cavity (120) and located directly below the reflector (140). The heating assembly (300) includes an air guide box (310), an air guide cover (320), and a heater (330). The air guide inlet of the air guide box (310) is connected to the air collection outlet of the air collection channel (220). The heater (330) is disposed in the air guide box (310). The air guide cover (320) is connected to the air guide outlet of the air guide box (310). The air guide cover (320) is provided with a plurality of evenly distributed honeycomb holes (321).

2. The food baking apparatus for uniform flow heating according to claim 1, characterized in that, The furnace box (100) is also provided with an air inlet chamber (150) and a second partition (160). The second partition (160) is separated between the air inlet chamber (150) and the air supply chamber (110). The center of the second partition (160) is provided with a gas storage hood (161) protruding into the air supply chamber (110). The circumferential surface of the gas storage hood (161) is provided with a plurality of air inlet holes (162).

3. The food baking apparatus for uniform flow heating according to claim 2, characterized in that, The air intake chamber (150) is equipped with a filter (170), and the furnace box (100) has a dustproof window (151) that connects to the air intake chamber (150).

4. The food baking apparatus for uniform flow heating according to claim 1, characterized in that, The air guide box (310) is provided with several air guide plates (311) that are inclined to the horizontal plane.

5. The food baking apparatus for uniform flow heating according to claim 1, characterized in that, A conveying mechanism (180) is provided in the baking cavity (120), and the conveying mechanism (180) is located between the reflector (140) and the heating component (300).

6. The food baking apparatus for uniform flow heating according to claim 5, characterized in that, The baking cavity (120) is provided with a plasma generator (190) connected to the oven box (100), and the plasma generator (190) is located on one side of the conveying mechanism (180).

7. The food baking apparatus for uniform flow heating according to claim 1, characterized in that, The bottom of the first partition (130) is provided with a flow port (132), which connects the air supply cavity (110) and the baking cavity (120).

8. The food baking apparatus for uniform flow heating according to claim 1, characterized in that, The reflector (140) is a silicon nitride cone-shaped cover.

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