All-in-one cooking oven

Abstract

This application relates to a multi-functional cooking stove. The stove is made of a square tube formed by bending and welding thin metal sheets. It consists of an upper, middle, and lower oven, with three interconnected height-adjustable chambers to reduce heat accumulation and ensure optimal cooking temperature. Its unique feature is the use of electric heating to ignite charcoal, which in turn generates high temperatures through mutual heating with the charcoal. Food is heated within the sealed, three-dimensional oven cavity while simultaneously venting smoke and automatically drawing in exhaust gases to aid combustion. Alternatively, the ventilation can be closed, using only electric heating. Both methods allow for simultaneous cooking, frying, steaming, and grilling of various foods in multiple layers. The oil and juices from grilled meat dripping onto fish or vegetables in the dish produce no smoke. The lower oven can be used for boiling, frying, and sautéing on the surface, while the bottom can be used for grilling. The entire cooking process requires only a turn of a countdown switch, resulting in zero turnover, zero burning, zero undercooking, zero draft, zero smoke, and zero carcinogenic residue. It is an innovative, energy-saving, environmentally friendly, hygienic, delicious, and cost-effective household cooking stove.

Description

Technical Field

[0001] This invention features functions such as hanging baking, flat roasting, steaming, stir-frying, and deep-frying. Its unique box-type sealed charcoal and electric heating generate high temperatures with a single click, requiring no observation, and simultaneously heats multiple layers of various foods. Background Technology

[0002] Modern people mostly eat cooked food, and various cooking appliances, such as gas stoves, require washing pots and pans more than ten times before and after cooking, which is time-consuming and water-intensive. Air fryers, induction cookers, and steam ovens lack the wok hei (smoky aroma) and smoke that people like, consume a lot of energy, have low heat output, and use only one heating method. Each of these appliances develops old emissions and malfunctions after a short period of use, requiring money to repair or replace parts, or they may be scrapped before their lifespan is long. This is because these appliances are all electronic components, and they must exhaust hot air to cool down in the high-temperature oven, which is noisy, consumes electricity, and loses heat energy. Open charcoal grills have a large heat loss, require constant turning, are laborious, are prone to burning, and produce a lot of smoke. The oil dripping into the fire burns back into the skewers and contains carcinogens, which is unhygienic. My multi-functional grill (2012102413550) also has several drawbacks: 1. Tilted meat skewers still produce smoke because liquid cannot climb the slope. 2. Some oil that drips onto the side of the grill also produces smoke due to the heat of the grill body and is difficult to clean. 3. The furnace bottom has no heat insulation device. 4. It is cumbersome to put the red-hot charcoal into the furnace from the outside, and it is easy to burn your hands and feet. Summary of the Invention

[0003] Addressing the shortcomings of existing stoves and my patented (multi-functional barbecue grill), after more than ten years of continuous improvement, testing, and use, I have now innovated a stove that integrates all stove functions into one unit. It can bake, grill, steam, boil, and stir-fry, and can simultaneously grill, steam, and stir-fry multiple types of food. This stove is composed of various square basket-shaped components that can cook, stir-fry, fry, deep-fry, bake, and steam, hence the name "all-purpose cooking stove." It consists of four interlocking square metal baskets. For ease of use, simplification, understanding, and to clarify rights protection, the following components are referred to as the lower part of the stove, the auxiliary lower part of the stove, the middle part of the stove, the upper part of the stove, and the raised upper part of the stove. The five square basket-shaped components combined with the base are referred to as the lower stove, the middle stove, the upper stove, the auxiliary lower stove combined with the raised stove. For ease of description (the front, back, left, and right of the stove in the following descriptions refer to the front of the stove, with a square shape representing the front), the stove is called the "front."

[0004] The lower metal square basket of the all-purpose cooking stove is made of metal sheet bent into three fixed panels, with one side being a hinged flip-up door. It can be square or rectangular, or have four or round fixed panels, without a door. The top of the basket is fitted with a large-diameter electric heating plate made of high-temperature refractory cement. The bottom of the heating plate is completely hollow. The square or round body with three fixed panels or no door serves as the lower stove foot and heat sealing function. The stove bottom is approximately 1 or 2 cm higher than a large pineapple bun. The heating wires (hereinafter referred to as wires) in the heating plate are divided into outer and inner wires with independent power supplies. The outer wire has two turns, and the inner wire has three to four turns. There are three wiring methods for the outer and inner wires: A, B, and C. All three wiring methods involve the wire tip extending into the terminal block from an opening on the outer edge and one layer inwards of the heating plate. The opening depth is consistent with the bottom of the groove inside the heating plate, and the width is approximately 2 mm (half-straightened wire tip).

[0005] Type A is: burn the outer wire twice, and the two wire ends come out from the left or right side; for the inner wire, reverse the original turning point and the two wire ends come out from the other side.

[0006] Type B involves all four threads (both internal and external) extending from the same side into the two joined terminals. Before installation, for the external thread, at the cross-shaped position where the internal thread will pass, pull the thread half-straight for about 4cm, inserting the two threads into the two outer ports of the two terminals. Before installation, for the internal thread, pull the two threads half-straight for about 5cm, then use two small ceramic tubes to pass through the position where the external thread has been half-straightened and its height reduced, inserting the two threads into the two middle ports of the two terminals. Connect the power cord to its respective thread.

[0007] Type C: The two internal threads cross the slot without external threads, leading directly to the outer edge terminal. The external threads have an opening on the side of the internal threads, extending inwards one layer. The middle of the thread is inserted into the opening, making a large bend of approximately 360 degrees from both the outer and inner slots. Two threads extend from a 2mm opening on the other side of the internal thread's protrusion to their respective terminals, and then each is connected to a power supply. The ground wire is connected between the metal plates below the fixing terminal screw.

[0008] The purpose of this unique installation is as follows: When the pot has a large bottom and requires high-temperature stir-frying, both the inner and outer heating elements are fully powered (the thermostat is turned to its maximum). For general boiling and frying, only the inner heating element needs to be switched on, saving power to the outer heating element. Another purpose of the outer heating element is to allow the charcoal to be heated during baking or grilling when the middle or upper heating elements are placed on the lower heating element. This allows for multi-layer baking by interacting with the charcoal, requiring only the outer heating element to be powered on. Of course, both the inner and outer heating elements can be turned on for faster heating. Each heating element has its own independent switch on its power socket, and the two switches share a temperature control switch and a countdown switch to control the time and heat. When the lower oven is powered on for cooking, the bottom of the oven pan generates almost the same heat as the oven surface. This enhances the cooking effect when various ingredients such as egg tarts, oysters, pizzas, or skewers are placed on the lower oven pan for grilling. Alternatively, four half-hamburger buns can be placed on the flat rack, four half-hamburger buns on the bottom rack, and the lower oven pan can be powered on to fry four hamburger patties – very convenient. Another option is to place a flat rack on the lower oven surface, sprinkle with charcoal, connect the power to the heating element, light the charcoal, place the flat rack on top, and place meat or fish on the top rack, or use stainless steel forks to skewer meat for grilling on the flat rack, while skewers are placed on the bottom rack for preheating or grilling. (Small diameter electric oven) The lower oven, made of a small-diameter pan, has only one heating element. Whether square or round, if it has a door, you can push the pan in and pull out the food. If it doesn't have a door, you can lift the pan with a handle to cover the food or remove the food from underneath. This is the unique function of heating two layers of food simultaneously with one layer of fire, making full use of heat energy.

[0009] The central part of the all-purpose cooking stove is made of metal sheet bent into a three-sided fixed plate, and one side is a square basket shape with a hinged flip-up door or four fixed plates. Four long hinges, the same length as the stove edge, are spot-welded to the top four edges of the square basket. A shallow groove is pressed into the middle of the front and back sides of the square basket; a hinge is used to insert the rolled core into the groove, and the lower page of the hinge is spot-welded to the plate. Two elongated or round holes are made on the lower right side of the square basket. When using the upper oven, if you want to bake a large amount of food at a high position, open the four hinges on the top of the middle oven, rotate it 270 degrees to form four flat surfaces, and place it in the upper oven. The rolled core of the hinges forms a rim to prevent the upper oven from shifting. If there is less food, in order to reduce space and increase temperature, close the four top hinges and open the two hinges at the front and back of the middle of the middle oven to place it in the upper oven. If the amount of food is even smaller, fold up the two middle hinges and fit the upper oven completely into the middle oven, creating a three-level height change space, concentrating heat energy, and quickly baking food. The two long holes on the right are for inserting the heating element into the U-shaped charcoal mesh. These holes are also used to adjust the distance between the heating element and the food. The hinge door on the left is used to place and remove the long plate from the lower oven surface, or to simultaneously heat the hamburger bun (which is on the flat mesh of the hinge in the middle of the oven, with the top of the oven covered by tempered glass for heat sealing) while frying the hamburger patty in a frying pan. Flipping the hinge door upwards does not obstruct the frying pan handle. Since this oven uses pure electricity, a mixture of electricity and charcoal, or pure charcoal for grilling, it must be equipped with a heat-sealing feature for pure electric grilling and ventilation for charcoal grilling. A hinge with the rolled core facing outwards is welded to each of the left and right sides of the oven basket bottom. When using charcoal grilling, the hinges are rotated 270 degrees to form a flat edge that rests on the flat edges of the square pan, raising the oven basket bottom and the 5mm gap between the front and back of the square pan as an air intake. When using a pure electric oven, fold the two hinges together so that the four flat surfaces of the oven bottom sit on the four flat edges of the square tray to seal it, preventing cold air from being drawn into the oven bottom due to the rising temperature caused by electric heating.

[0010] The upper square basket of the all-purpose cooking stove is formed by bending metal sheets. It consists of four or three fixed panels with one side having an upward or downward folding door. The sides are 2mm smaller than the inner part of the middle furnace. On the left and right sides of the top of the square basket, a triangular metal plate is spot-welded with hinges. Each of the back diagonal sides of the triangular plate has a folded and pressed seam, and a flat rectangular opening is spot-welded to the top center of the triangular plate. A rectangular metal plate, the same length as the edge of the basket, is spot-welded to the back of the square basket using hinges to serve as a back cover. The top 2cm of the back cover is bent at an appropriate angle, and a metal sheet with many pre-punched V-shaped holes is spot-welded to it. This sheet is used to hang meat skewers and is inserted into the gap of the rear slanted side of the aforementioned triangular plate, creating a stable half-opening with upright sides on both sides and a slanted back cover. A metal plate of the same size as the back cover is spot-welded to the upper front of the square basket using hinges. The upper 2cm of the front and rear slanted metal cover plates is bent at an appropriate angle. When the two slanted cover plates are closed, they are flat. The left, right, and top edges are bent and flattened into a smooth, non-injuring front cover plate, which is then placed on the front slanted side of the triangular plate. This increases the hanging height and width while reducing the internal space by half, thus concentrating the temperature. To further reduce heat loss and ensure more even heating of the food, a horizontal strip is spot-welded to the middle of the front and rear cover plates. The rear cover plate is fixed, while the front cover plate is hinged. Hinges are used on the top of the front and rear fixed plates in the oven: one hinge is welded 5mm below the hinges of the front and rear sloping cover plates, and the other hinge can be rotated and widened by 2-3cm. During cooking, the two widened hinges are rotated flat. These four horizontal strips are used to conduct heat. When heated by the two U-shaped charcoal grilles in the lower oven, the rising heat rushes upwards along the slope of the front and rear cover plates. This results in the highest-hanging meat skewers being furthest from the fire and receiving the most heat, while the lower half of the skewers and the food on the plate receive insufficient heat. The function of these four horizontal strips is to guide the rising heat from the front and rear to the middle, ensuring that the lower half of the skewers and the food on the plate cook evenly. The oil dripping from the skewers into the fish and vegetables on the plate enhances the flavor, eliminates the need for adding oil, and prevents oil dripping into the charcoal fire, thus avoiding oil fumes, air pollution, or the production of carcinogens. The above-mentioned triangle plate has a square pocket spot-welded to the center of the top. Another way to stabilize the triangle plate without inserting the back cover plate into the slanted side of the triangle plate is to use a metal strip about 2 to 3 mm thick, folded at 90 degrees on both sides, and inserted into the square pocket opening to make the triangle plate stand upright. A metal piece with multiple V-shaped holes is welded to the front and back of the metal strip, which can hang two rows of meat skewers for baking. This system allows diners on both sides to share one oven, each operating their own lid to grill their own meat. The folded horizontal pieces inside the triangular plates on the left and right sides can be used to place a small long wire mesh to grill clams or meat tarts (the foil cups used for egg tarts are filled with minced meat and cheese). To allow people to grill oysters, whelks, and clams, another method of making the oven involves a three-sided fixed plate with one side flipping up or down. This is used to place a flat wire mesh on the folded edge of the bottom of the oven. Various flat foods can be placed on the flat wire mesh and inserted from the front, left, or right. After cooking, the entire wire mesh of food can be pulled out. A 2cm plate is welded to the middle of the left, right, front, and back of the oven body's fixed plate. The welding point is at the top of the plate so that when it is fitted into the middle oven, the hinge at the top of the middle oven can be inserted upright or the top of the middle oven without the hinge welded on can be inserted like a knife edge to form the middle and high oven body.

[0011] The auxiliary lower oven of the all-purpose cooking oven is made of bent metal sheet or a square basket with three upright sides and a hinged door on one side. It is smaller than the lower oven, 2mm larger than the middle oven, and has a 2mm folded-in concave edge at the top and a flattened bottom. There are two types of auxiliary lower ovens: one has one or two horizontal strips spot-welded to the left and right sides inside for hanging a flat rack and adjusting the distance between the food on the rack and the oven bottom; the other does not have welded horizontal strips for easy storage by fitting it into the middle oven. The functions of the auxiliary lower oven are: 1. When hanging and roasting larger chickens or ducks, the auxiliary lower oven is placed on the lower oven surface, and the middle and upper ovens are then fitted into the concave edge to increase the height by 4-5 cm, lengthening the hanging and roasting of various meats. 2. When hanging and roasting even larger chickens, ducks, or geese, the lower oven is inverted, two straight forks are passed through the four 3mm holes in the lower oven, and the auxiliary lower oven, middle oven, and upper oven are placed on the two straight forks to form a height of five times, creating a unique and versatile oven for large-volume roasting or small-volume cooking. Third, when the middle oven is placed on the lower oven surface to flatten char siu, make hamburger patties and heat hamburger buns, the upper oven can be covered with a flat net with the concave edge of the lower oven for hanging and flat baking, so that the two ovens can be heated and cooked at the same time. When the middle oven and the upper oven are placed on the lower oven for baking, corn or potatoes that are not afraid of charcoal ash can be placed at the bottom of the lower oven for baking at the same time.

[0012] The four separate grills of the all-purpose oven can all be used for traditional flat grilling with a flat wire mesh. Each grill only requires a square plate deeper than the bottom of the upper grill and a flat wire mesh rack. This results in billowing smoke, with seasonings being poured heavily onto the meat skewers, increasing the smoke and causing the flames to seep into the meat – an extremely unhygienic grilling method. The previously described upper, middle, lower, and auxiliary grills demonstrate that the four separate grills can be adjusted to high, middle, and low to reduce space and concentrate heat to cook food. Below is another type of grill, without upper or middle grills, using only the upper grill, resulting in a taller rectangular grill. In this section, this is referred to as the "tall grill," in contrast to the middle and upper grills.

[0013] The tall, multi-functional oven is constructed from a metal plate folded in two long sections and one short section, with three fixed vertical panels forming a long, basket-like shape. The oven door is located on the right or left side, its height and width matching the oven wall, creating an opening and closing door. The top of the tall oven, similar to the aforementioned upper oven top, features left and right triangular plates and front and rear sloping covers. Multiple U-shaped grooves are welded to the vertical plates on the front and rear sides of the oven body. These grooves are formed by bending a long metal sheet into a U-shape or staple shape, welding the middle to the vertical oven wall to create two horizontal strips. These strips allow for the insertion of flat food racks, U-shaped charcoal racks, and tempered glass for sealing, ash, and vapor barriers. This tall, square oven can simultaneously bake bread, oysters, pizzas, egg tarts, and clams with two to three U-shaped charcoal racks, or steam multiple layers of food and hang-roast two rows of long meats. Some of the horizontal strips have three sets of rotating long horizontal strips welded between them. When baking longer items such as long strips of pork belly or whole chicken wings, four, eight, or twelve long horizontal strips are rotated out from the oven wall. Two or three pairs of U-shaped charcoal meshes are placed on these strips for even baking. In the absence of electricity or outdoors, a flat mesh or U-shaped charcoal mesh filled with charcoal can be placed in the middle of the oven body, along with paper or wax blocks, to ignite the charcoal. The high-temperature resistant, high-body oven base (lower oven) has three sides made of bent metal plates, one centimeter larger than the oven body. A flat surface is poured with cement on top, with the bottom completely hollow. A straight U-shaped groove is pressed on each side of the flat surface to serve as a heating element, and a long U-shaped groove is pressed in the middle, with the ends of the grooves connected, forming a long U-shaped groove for an electric heating element. When baking large fish or large foods, the electric heating element is powered on for auxiliary heating, heating from both top and bottom. The space under the cement flat surface can be used to place food for heat preservation or preheating. Although these tall ovens cannot be nested together, they can still be used to reduce the amount of food, concentrating heat within the oven space, speeding up food cooking, and saving fuel costs. One method is as follows: For baking, hang meat skewers on the top of the oven, place U-shaped charcoal grills on the front and back horizontal strips of the upper half of the oven body, and insert a tempered glass piece under the U-shaped charcoal grill into the horizontal strip to prevent heat from flowing downwards. This only utilizes the upper half of the tall oven. Another method is to insert a metal strip with double rows of V-shaped holes on one side into the flat bag opening at the top of the triangular plate, and hang the meat skewers in the middle of the oven in a staggered manner, adding another row of skewers for baking. The heating elements and wires in the tall oven base (lower oven) can be heated together with the heating elements and charcoal inside the oven cavity, or used for short-term selective auxiliary heating as needed. The tall oven can also be used without a base (lower oven); simply place the oven base on a stainless steel square pan of the same size or a square pan with heating elements to catch oil, or to raise it for roasting larger ducks or geese.

[0014] For steaming food in a tall oven, place a pan of water with an electric heating element at the bottom to heat the water and generate steam. Insert one or two rows of flat mesh racks at an appropriate height above the water pan, place the food in the horizontal strips, and insert a tempered glass panel at an appropriate distance from the top of the food to seal off the steam. Using only the lower half of the tall oven, you can steam the lower half and grill the upper half. Similarly, you can reduce the internal space by using a tempered glass panel to separate the steam and grilling heat. This unique function of steaming and grilling simultaneously in one oven, while being energy-efficient and labor-saving, is unmatched by any other oven.

[0015] The four separate cooking ovens can each have a flat grill placed on a square plate, and a flat grill or flat fork can be placed on top of the oven for grilling with charcoal and smoke. The four separate ovens can be nested together to reduce volume and make them easy to place, store and move.

[0016] The above description, and the accompanying drawings of the three-dimensional stove, show that after the charcoal is ignited by electricity, the heat rises along the stove body, which resembles a chimney. The rising heat exhausts the air inside the stove, while outside air is drawn in from the bottom of the stove and enters the stove through the charcoal in the U-shaped charcoal mesh, efficiently creating an automatic oxygen supply to aid combustion. This is the inventiveness, novelty, and practicality of this invention.

[0017] The all-purpose cooking stove also comes with various accessories for use, including: 1. Flat mesh; 2. U-shaped charcoal mesh; 3. Long and short stainless steel forks and hooks; the long and short steel forks and hooks, with one, two or three circular thin pieces tightly inserted between the meat skewers and the handle, are used to hang the meat skewers through the V-shaped holes described in the book, to adjust the height of the meat skewers on the V-shaped holes; 4. Single heating element; 5. Various stainless steel rectangular and square plates; 6. Deep square plate with heating element; 7. Double-row V-shaped hole metal strips (The dimensions of the stove body of this invention are all formed by bending the dimensions of commonly used stainless steel plates on the market).

[0018] In summary, the all-purpose cooking oven possesses all the functions of existing stoves and innovative technical features not found in current stoves, exhibiting: 1. The unique lower burner allows for boiling, frying, stir-frying, and deep-frying on the upper surface, while the lower burner can be used for baking, allowing one layer of fire to simultaneously heat two layers of food, maximizing heat utilization. 2. It allows for three adjustable heights (upper, middle, and lower burners) to reduce space, concentrate heat, and quickly cook food, depending on the amount of food. 3. Its unique box-type, sealed, three-dimensional oven cavity heats food while simultaneously venting smoke and automatically drawing in air to aid combustion. It can be heated either purely by electricity or by a mixture of electricity and charcoal to generate high temperatures, or by pure charcoal heating. Hinges welded to the bottom of the furnace with the core facing outwards are used. When closed, the bent angle of the furnace bottom rests on the corresponding square plate, sealing the air inlet. Electric heating is used for cooking. Rotating the left and right hinges 270 degrees to form a flat surface, this rests on the corresponding square plate, raising the front and rear furnace bottoms (where the charcoal is placed) by about 5mm. This allows the high temperature generated by the electric heating and charcoal to rise and be expelled from the top of the furnace. Automatic air is drawn in from the bottom to aid combustion. 4. The tall, three-dimensional furnace cavity can simultaneously bake or steam several layers of food, cooking everyday meals at once. 5. When baking food, the dripping of meat skewers onto the fish and vegetables in the flat dish below enhances the flavor of the meat and spices, and also prevents the oil from dripping into the charcoal fire, thus avoiding smoke. The five technologies of the above-mentioned all-purpose cooking oven produce the following effects: the entire process only requires turning on a countdown switch, with zero forced draft, zero undercooking, zero burning, zero flipping, zero oil fumes, and zero sticky carcinogens. It is an innovative civilian cooking oven that is labor-saving, energy-efficient, environmentally friendly, hygienic, delicious, and cost-effective. The mutual heating of electric heat and charcoal generates a heat temperature of 1+1=3, quickly heating food to a tender consistency. It is energy-saving, produces no oil fume pollution, is environmentally friendly, prevents skewers from burning, and the dripping oil fumes will not drip into the charcoal to produce oil fumes and backfire on the meat skewers to produce carcinogens. It is hygienic, and the oil dripping from the meat onto the fish that needs oil will give the meat a charcoal-grilled aroma and the fish a variety of seasoning and charcoal flavors, creating a super delicious roasted meat. Detailed Implementation

[0019] The various baking styles illustrated in the accompanying drawings clearly demonstrate the implementation of the invention's functions, using pictures instead of words. Figures 1 to 14 They all use similar methods to bake different foods, and the pre-baking procedures are basically the same.

[0020] Place the middle furnace 2 on the surface of the lower furnace 1, or on the flat mesh 18 of the semi-recessed side of the lower furnace 4, or on the tempered glass 20. Place the two U-shaped charcoal meshes 5 in front and behind the middle furnace 2, and insert the two heating tubes 6 into the U-shaped charcoal meshes 5 through the two long holes 12 on the left or right side of the middle furnace 2. Put an appropriate amount of crushed charcoal 31 into the U-shaped charcoal meshes 5. Place the bowls and plates 32 containing the food 34 in the middle of the two U-shaped charcoal meshes 5 on the surface of the lower furnace 1. Flatten the four hinges 13 on the top of the middle furnace 2, place the upper furnace 3 on the flattened hinges 13 of the middle furnace 2, straighten the triangular plates 7 on the left and right sides of the upper furnace 3, turn the back cover 8 up, insert the 90-degree L-shaped small edge 15 into the gap 10 of the back slope of the triangular plate 7, hang the skewered meat on the multiple V-shaped holes 30 on the top of the back cover 8, and finally turn the front cover 9 onto the front slope of the triangular plate 7. Turn the countdown switch to 510 minutes; the entire operation takes about one minute. The heating element 16 is connected to the power supply or heating tube 6 via terminal 17. When powered on, it ignites the charcoal 31, which then heats the charcoal. After the heating element 16 or heating tube 6 is de-energized, the burning charcoal continues to bake the food to the desired doneness, taking approximately 15-30 minutes from power-on to removal. During heating, the stainless steel square tray 20 under the lower oven 1 contains water 35 for insulation. During heating, hot air rises to the crossbars 14 of the front and rear inclined cover plates 9 and 8, guiding the food 34 in the middle for rapid and even baking. The flip-up door 33 allows food 34 to be placed or removed from the left or right side of the lower oven 1, or, in the absence of power, paper to ignite the charcoal 31 on the flat mesh 18 in the middle or top of the oven. The above describes the main functional implementation of the upper oven within the middle oven.

[0021] The high-body oven 23 sits on a base 24 for baking or steaming. The multi-layered flat mesh 18 and tempered glass 19 shown in the diagram are inserted into the upper side strips 15 of the oven wall, or two or three pairs of U-shaped charcoal mesh 5 are placed on long horizontal strips 25 extending from the oven wall. Flat metal strips 27 with double rows of V-shaped holes are inserted into the bag opening 26 at the upper center of the triangular side plate 7 for hanging baking, or a deep square plate 21 with three n-shaped heating elements 22 is placed on the surface of the high-body oven base 24 for steaming and heating. The heating element 16 and heating element 6 in the base 24, along with the heating element 6 and charcoal 31 in the high-body oven 23, can be heated simultaneously or in sections, depending on the situation. Food 34 can be placed at the bottom of the base 24 for heating or heat preservation.

[0022] When using only the lower burner 1 for high-temperature stir-frying, plug both three-prong plugs 36 into the socket to fully power on. The inner and outer heating elements 16 will simultaneously generate high temperatures. Place the frying pan 37 on the lower burner 1 to stir-fry various foods. If only a small amount of food needs to be cooked, only plug the three-prong plug 36 of the inner heating element 16 into the socket and place the small pot 37 on the lower burner 1 to cook the food, saving power to the outer heating element 16. While stir-frying or cooking food on the lower burner 1, place a shallow square pan 20 containing food 34 and water 35 at the bottom of the lower burner 1. Simultaneous cooking from both the top and bottom will double the effect. Refer to the attached diagram for the connections of each component; this will make the implementation and technical effects of the entire appliance clearer. (See attached diagram for component markings.)

[0023] object mark object mark Get off the stove 1 4.5cm deep square plate 21 medium furnace 2 3N type electric heating tube 22 Stove 3 Blast furnace 23 Furnace 4 Blast furnace pad 24 U-shaped mesh 5 Rotate bar 25 Single-ended heating element 6 Square bag opening 26 triangular side plate 7 Double V-shaped hole frame 27 Rear sloping cover plate 8 Long and short forks 28 Front sloping cover plate 9 iron hook 29 Gap 10 Multi-V-shaped perforated sheet 30 Semi-concave side basket 11 carbon 31 elongated hole 12 dishes 32 hinge 13 Upward-opening door 33 Heat transfer plate 14 food 34 Edge strip 15 water 35 electric heating wire 16 Three-prong plug 36 Wire terminals 17 Various frying pans 37 Flat net 18 tempered glass 19 Stainless steel square plate 20 Attached Figure Description

[0024] Figure 1 Figure 2 Figure 3 It is a diagram showing the interlocking structure of the lower furnace, middle furnace, lower furnace, and auxiliary lower furnace. Figure 1 This is a side view. The image is labeled 1, 2, 3, and 4 to indicate the composite image. Labels 6, 16, and 31 represent heat sources, and label 34 represents food. Figure 2 This is a front view. Figure 1 Figure 2 This is a picture of meat being vertically grilled using a combination of electric and charcoal heating. Figure 3 The electric water-boiling pans marked 21 and 22 on page 4 of the attached diagram are used for steaming food (Figure 34). Figure 4 The upper oven (3) sits on the lower oven (4) for low-energy baking of small amounts of food. Figure 5 The lower furnace 1, middle furnace 2, upper furnace 3, and auxiliary lower furnace 4 are combined together for easier handling, express delivery, and to reduce packaging. Figure 6 This is a detailed breakdown diagram of the shapes of the lower furnace 1, middle furnace 2, upper furnace 3, and auxiliary lower furnace 4. Figure 7 The image shows food being cooked in a small pot using an internal electric heating element and then baked. Figure 8 This image shows food being simultaneously heated by internal and external electric heating elements in a large wok for stir-frying and food being baked under the stove. Figure 9 It uses an electric heating element to ignite charcoal for baking charcoal skewers. (Image 34: Grilled meat skewers) Figure 10 It involves frying the meat patties on an electric stove, grilling four half-bread slices on top, and baking four half-bread slices on the bottom, making four hamburgers at once. Figure 11 The high-body oven is a single unit integrating the middle and upper ovens, preventing heat leakage and ensuring even heat distribution. It can simultaneously roast food (chicken, duck) and skewers. Figure 12 It's a tall oven with four U-shaped charcoal grills in the middle, top, bottom, left, and right, baking several layers of flat, short food. Figure 13 The steam leakage at the connection between the upper and middle furnaces of the blast furnace is sealed with a cloth cover (not shown in the diagram). Figure 22 Pictures of electric steam plates for steaming buns, steamed bread, and dumplings. Figure 14 The process involves steaming in water and grilling over charcoal simultaneously, with a tempered glass partition separating the steam. Figure 11 , 12 Figures 13 and 14 show the blast furnace seated on the support. Figure 15 It is a U-shaped carbon mesh diagram. Figure 16 These are images 21 and 22 of the electric heating plate. Figure 17 It is Pingwang 18 used for Figure 12 , 13 14. Picture of flat, short food items. Figure 18 It is an imported stainless steel tray (20mm). The images above show its function as a container for heating, preheating, and keeping warm for flat, short foods. Figure 19 This is a diagram of an electric heating element. Figure 20 It is tempered glass. Figure 12 and 14 Diagram showing the air-barrier and dust-barrier functions of the middle section. Figure 21 , Figure 22 These are stainless steel forks and hooks used for skewering chickens and ducks. Figure 23 It is a flat gold sheet with two rows of V-shaped holes welded on. The two ends hook onto the bag-shaped openings at the top of the left and right triangular plates, forming a connecting bridge. This allows for hanging meat skewers on both sides without needing the rear slanted cover plate inserted into the gaps between the triangular plates, ensuring the left and right triangular plates remain upright. It enables hanging and slanted grilling without a sealed cover, as shown in the background technology diagram of my multi-functional barbecue grill (2012102413550) demonstrating the slanted grilling method.

Claims

1. A multi-functional cooking oven, characterized in that it comprises: The five separate square-shaped furnace components—lower furnace body, auxiliary lower furnace body, middle furnace body, upper furnace body, and blast furnace upper body and support—are combined into a whole. These are referred to below as the lower furnace, auxiliary lower furnace, middle furnace, upper furnace, and blast furnace. All five furnace bodies are formed by bending and welding thin metal sheets. The furnace is a square metal basket with three fixed panels and a hinged top door, or four fixed panels or a circular shape without a door. A large-diameter electric furnace tray is mounted on top, with the bottom completely open. The fixed panels are flattened after removal. Two sets of independent power supplies, an inner heating wire and an outer heating wire, are installed inside the furnace tray. The inner heating wire is installed in the normal way, with two wire ends extending out to the terminals outside the furnace tray. The outer heating wire branches into two slots beside the two wire ends of the inner heating wire, making a large bend, and extends from the other side of the two wire ends of the inner heating wire, with two wire ends entering their own terminals, each connected to its own power supply. The smaller diameter furnace tray has only one heating wire installed. Two handles are welded to the outside of the metal basket, and the bottom of the furnace tray is completely open. The metal square basket type of the furnace has three fixed plates on three sides and one hinged door on one side, or four fixed plates that are 2mm lower than the bottom of the furnace tray and less than the four sides of the furnace tray. The top of the square basket is folded in half and the concave edge is folded and the feet are flattened. The central furnace has a metal square basket-shaped frame with four fixed plates or three fixed plates and one up or down door. The dimensions of the square basket are 2mm smaller than the semi-recessed edge of the furnace top. A long hinge is welded to each of the four sides of the top. A shallow groove is pressed into the middle of the left and right sides. The core of the two hinges is inserted into the groove and spot welded to the lower part of the hinge. The bottom of the square basket is folded at 90 degrees. A hinge is welded to the lower part of each of the left and right fixed plates, 5-8mm higher than the front and rear fixed plates as an air intake. One centimeter above the hinge, two long holes or two round holes are opened on the front and back of the left or right side. An up-turning door is welded to the left or right side. The upper furnace is a square metal basket with four or three fixed plates. One side has an upward or downward folding door that is 2mm smaller than the interior of the furnace. A triangular plate is welded to each of the left and right sides of the top of the basket using hinges. A slit is folded along the back diagonal edge of each triangular plate. A folded-corner horizontal piece is welded to the lower inner part of each of the left and right triangular plates. A plate identical to the basket's edge is welded to the front and back of the top of the basket using hinges, serving as the front and back cover plates. The back cover plate has 90-degree folds on each of its left and right sides, and a 45-degree bend at 2cm from the top. A metal strip with multiple V-shaped holes punched in it, the same length as the back cover plate, is welded on. The front cover… The left, right, and top plates are flattened by 2cm and then folded at a 45-degree angle to be flush with the bend of the back cover plate when cooking. A horizontal edge 2cm long, the same as the cover plate, is welded to the middle of each of the front and rear cover plates facing inward. Hinges are used inside the top of the front and rear upright plates on the stove: one is welded 5mm lower than the hinge of the front and rear sloping cover plates, and the other can be rotated and widened by 2-3cm. The left and right triangular plates and the front and rear cover plates can be perpendicular to the outside and can be rotated 270 degrees to be flush with the top of the stove basket. A 2cm plate is welded to the middle of each of the left, right, front, and rear upright plates outside the stove body, with the welding point at the top of the plate. The high-body furnace is made of a tall metal square frame with three vertical plates as walls. The left or right side wall doors can be opened and closed. The top of the high-body furnace is made in the same way as the top of the upper furnace. A flat bag opening is welded in the center of the top of the left and right triangular plates. Multiple U-shaped grooves are welded on the left and right side furnace walls as horizontal bars. Two long horizontal bars that can be rotated are welded between some of the horizontal bars. A flat metal bar with the same length as the cover plate is bent 3cm at each end at a 90-degree angle. A metal sheet with multiple V-shaped holes is welded on each side. The high-body furnace base is made of bent metal plates on three sides. The size is slightly larger than the high-body furnace. The top is a high-temperature resistant concrete plane. There are high U-shaped grooves with indentations at the front and back of the plane. There is a U-shaped groove in the middle. The two grooves are connected at their ends. Attachments: U-shaped charcoal mesh, flat mesh, single heating element, long and short stainless steel forks, tempered glass, deep and shallow square plates and extra-deep square plates with electric heating elements, for use with upper furnace, middle furnace, lower furnace, auxiliary lower furnace and high-body furnace.

2. The all-purpose cooking oven according to claim 1, characterized in that, For the separate lower oven, when used independently, both the inner and outer heating elements are fully powered when stir-frying in a large pot. For boiling or frying in a smaller pot, only the inner heating element needs to be activated, achieving both functionality and energy efficiency. While the upper oven surface is used for stir-frying, boiling, and frying, the bottom of the oven plate emits almost the same heat as the surface, allowing for baking. The middle and upper ovens are placed on the lower oven surface, with external heating elements or charcoal added for mutual heating. Alternatively, a U-shaped charcoal mesh and electric heating elements can be placed on either side of the lower oven for one or more layers of flat plates and grilling. Various foods can be baked simultaneously on the bottom of the oven plate. The middle oven is placed on the lower oven surface, the hinge in the middle is lowered, a flat mesh is placed on top, and then egg tarts, clams, and other raw foods can be placed inside. For oysters and pizzas, place a tempered glass plate on top of the central oven to seal the temperature, and then turn on the electric heating element in the lower oven to bake them. Alternatively, place four halves of a hamburger on a flat rack and four halves of a hamburger on the bottom of the lower oven, and then turn on the electric heating element in the lower oven to fry four hamburger patties. This is very convenient. Or, place a flat rack on the lower oven surface, sprinkle with charcoal, turn on the electric heating element, light the charcoal, place the flat rack on top, and place meat or fish on top of the central oven. Or, use stainless steel forks to skewer meat and grill it on a flat rack. Place skewers on the bottom of the lower oven for preheating or baking. For square or round lower ovens without doors, weld a handle on each side to put in or take out food from the oven. Use the handles to lift the lower oven to cover or remove the food.

3. The all-purpose cooking oven according to claim 1, characterized in that, For separate auxiliary ovens, when cooking separately in the auxiliary oven, the middle or upper oven can be placed in the concave side of the auxiliary oven, first placing a flat mesh and then a U-shaped charcoal mesh; use paper alcohol to ignite the charcoal in the flat mesh or U-shaped charcoal mesh for one or more layers of flat plates and hanging skewers for roasting. When used separately, leafy corn and potatoes that are not afraid of charcoal ash can be placed in the auxiliary oven.

4. The all-purpose cooking oven according to claim 1, characterized in that, For a split-type oven, when baking a large amount of food, turn the four hinges (13) on the top of the oven to a flat rack and place it in the upper oven for high-body baking. If there is less food, lay the hinges (13) in the middle of the oven flat and place it in the upper oven for middle-body baking. If there is even less food, stand up the two hinges (13) in the middle of the oven and place the upper oven at the bottom of the oven for low-body baking. If there is a power outage, or if you are outdoors or setting up a stall, you can place a flat mesh filled with charcoal on top of the oven. The U-shaped charcoal mesh containing charcoal can be opened by opening the top door and using two or three small newspapers or solid alcohol to ignite the charcoal. If only electric heating is used, the two hinges (13) on the left and right sides of the furnace bottom can be turned to make the folded plane of the furnace bottom sit on the plane of the square plate, and the air inlet can be closed to concentrate the heat. If charcoal is used, the hinges (13) on the left and right sides of the middle furnace bottom with the core facing outward can be turned 270 degrees to raise the furnace basket and the square plate by 5mm, so that the furnace air can be drawn in.

5. The all-purpose cooking oven according to claim 1, characterized in that, For a split-type oven, the rear sloping cover hangs meat skewers, chicken, and duck, raising the distance between the hanging skewers and the flat plate below, reducing the space for heat accumulation by half. This allows for cooking with less fuel, saving charcoal. The vertically hung skewers are heated evenly from top to bottom and front to back, eliminating the need for constant monitoring and turning. The oil from the vertically hung skewers or chicken / duck drips onto the flat plate, preventing it from dripping into the charcoal fire and causing smoke to smudge the meat. When heated by electric heaters and charcoal placed on the front and back sides of the lower or secondary lower or middle oven, the heat rises from the oven wall and flows outwards along the sloping cover, ensuring that the upper part of the skewers furthest from the fire receives even heating. The hottest part of the oven is the lower half of the skewers and the food and fish on the flat plate, which are underheated. The horizontal strip in the middle of the front and rear cover plates and the 5mm widened hinge under the front and rear slanted cover plates guide the rising hot air into the oven, so that the lower half of the skewers and the food and fish on the flat plate are heated and cooked faster. The two triangular plates and the front and rear cover plates can be turned flat on the top of the oven when not in use for easy storage. The folded horizontal piece on the triangular plate is used to support the small long flat net. While hanging meat skewers, small items such as clams and egg tarts can be placed on the small long flat net for cooking at the same time. The oven with three fixed plates and one flip-up or down door is characterized by the ability to place a flat net on the folded edge of the bottom of the oven and place short and flat foods on it.

6. The all-purpose cooking oven according to claim 1, characterized in that, For split-type high-body ovens, the multiple horizontal strips on both sides of the oven wall can hold two or three flat charcoal grills, simultaneously baking three layers of low, flat food. Four, eight, or twelve long horizontal strips against the oven wall can be turned out to place U-shaped charcoal grills. Then, flat metal strips with multiple V-shaped holes on both sides can be placed on top of two triangular plates, with two rows of staggered hanging loops for long strips of pork belly, whole chicken wings, or whole chickens and ducks. High-body ovens can also be compacted internally. When there is less food, tempered glass can be inserted at the bottom of the U-shaped charcoal grill to seal the heat and concentrate it, allowing for baking food in a smaller space. A deep water pan containing electric heating elements is placed in the middle of the oven. Two flat griddles and food are placed above the water pan to generate steam, allowing for simultaneous baking and steaming. A flat griddle or U-shaped charcoal grid containing charcoal is placed in the middle of the oven. The charcoal can be lit with paper, wax blocks, or solid alcohol. Two wide U-shaped grooves connected at both ends in the lower part of the oven base hold electric heating elements, and the long U-shaped groove in the middle holds heating wires. These elements work together with the electric heating elements and charcoal in the oven cavity to heat the food on the lower part of the oven and in the oven cavity, or provide short-term selective auxiliary heating as needed. Food can be placed on the lower part of the oven base for heat preservation and preheating.

7. The all-purpose cooking oven according to claim 1, characterized in that, For the lower, middle, and upper ovens, each can be placed on a flat rack on a 4.5cm deep square plate for simultaneous flat roasting or flat rack roasting. Alternatively, the middle oven can be placed on the lower oven, and the upper oven can be placed on the semi-recessed edge of the lower oven for simultaneous flat roasting and hanging roasting.

8. The all-purpose cooking oven according to claim 1, characterized in that, for The furnace consists of an upper furnace, a middle furnace, a lower furnace, and an auxiliary lower furnace. It can be placed inside the upper furnace, the middle furnace, the auxiliary lower furnace, and then the lower furnace. The difference between the highest usable size and the lowest unused size is four times, making it convenient for placement and relocation.

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