Steam oven and cooking range integrating the same

Abstract

The utility model provides a kind of steaming oven and including its stove steaming oven integrated machine.The steaming oven has the steaming oven cavity and air inlet of intercommunication, air inlet is used to pass into exhaust air stream, the steaming oven further includes preheating heating pipe in the steaming oven cavity inside:the steaming oven further includes flow guide structure, flow guide structure is located in the steaming oven cavity inside, and can be heated by preheating heating pipe;The flow guide surface of flow guide structure is set towards air inlet, and there is flow guide gap between flow guide surface and air inlet, and the flow guide surface of flow guide structure is the structure that area gradually expands along the air inlet direction of exhaust air stream.Exhaust air stream realizes shunt along flow guide surface, and mixes with circulating air flow, improves exhaust effect.Flow guide structure can be heated by preheating heating pipe and then exchanges heat with exhaust air stream, and the temperature of exhaust air stream is improved;The setting of flow guide surface increases effective heat exchange area, and exhaust air stream is diffused to all around, and temperature field uniformity is improved.

Description

Technical Field

[0001] This utility model relates to the field of cooking products, and in particular to a steam oven and a combined steam oven and cooktop appliance including the same. Background Technology

[0002] Steam ovens have heating elements inside the steaming cavity to heat food, generating a large amount of steam during cooking. If this steam isn't removed promptly, the excess moisture can cause the inside of the steaming cavity to become overly damp. Furthermore, excessive steam absorbs heat, leading to temperature fluctuations. These problems not only affect cooking results and lead to poor food texture, but also cause corrosion or damage to the internal components of the steam oven, shortening its lifespan. Therefore, existing steam ovens connect the steaming cavity to an air inlet, through which a dehumidifying airflow is introduced into the cavity to achieve a dehumidification effect. This dehumidification process maintains a stable humidity level in the cooking environment, thereby improving food texture and extending the lifespan of the steam oven.

[0003] However, in actual use, after the dehumidifying airflow enters the interior of the steam oven through the air inlet, it often cannot mix with the original high-temperature circulating airflow inside the steam oven in time, resulting in poor dehumidification effect and still affecting the performance of the steam oven. Utility Model Content

[0004] The technical problem to be solved by this utility model is to overcome the defect that the dehumidifying airflow and the original circulating airflow inside the steam oven cavity cannot be mixed in time and fully in the existing steam oven, and to provide a steam oven and a stove-steam-bake integrated machine including the same.

[0005] The present invention solves the above-mentioned technical problems through the following technical solution:

[0006] A steam oven has a communicating steaming and baking cavity and an air inlet, the air inlet being used to introduce dehumidifying airflow, and the steam oven further includes a preheating heating element located inside the steaming and baking cavity.

[0007] The steam oven also includes a flow guiding structure, which is located inside the steam oven cavity and can be heated by the preheating heating tube;

[0008] The flow guiding surface of the flow guiding structure is arranged facing the air inlet, and there is a flow guiding gap between the flow guiding surface and the air inlet. The flow guiding surface of the flow guiding structure has a structure in which the area gradually increases along the air intake direction of the exhaust airflow.

[0009] In this technical solution, by providing a steam oven, a guiding structure is set up so that after the dehumidifying airflow enters the guiding gap, it is split along the guiding surface and fully mixes with the original circulating airflow inside the steam oven cavity, thereby improving the dehumidification effect. Furthermore, the guiding structure can be heated by the preheating heating tube, thus forming a stable high-temperature boundary layer under continuous heat radiation and heat conduction. When the low-temperature dehumidifying airflow passes through this area, it can form a forced convection heat exchange interface with the high-temperature guiding structure surface, further increasing the temperature of the dehumidifying airflow and reducing the temperature difference between the dehumidifying airflow and the original circulating airflow inside the steam oven cavity. Moreover, by setting the guiding surface, the effective heat exchange area is increased, and the dehumidifying airflow is diffused in all directions, improving the uniformity of the temperature field inside the steam oven cavity, avoiding temperature stratification, and improving the taste of food.

[0010] In other embodiments, the guide surface can also be designed as a pleated or S-shaped shape to achieve a similar effect of increasing the effective heat exchange area and enhancing the convective heat transfer coefficient.

[0011] Preferably, along the extension plane of the preheating heating tube, the vertical distance between the air inlet and the cold end reference line of the preheating heating tube is defined as the air inlet plane distance, which is less than or equal to the total width of the preheating heating tube and greater than or equal to 0.1 times the total width of the preheating heating tube.

[0012] In this technical solution, the above-mentioned arrangement can improve the heating effect of the preheating heating tube on the exhaust airflow at the air inlet. When the distance to the air inlet plane is greater than the total width of the preheating heating tube, that is, it exceeds the coverage range of the far end of the preheating heating tube, the heating effect is poor; when the distance to the air inlet plane is less than 0.1 times the total width of the preheating heating tube, the air inlet is arranged corresponding to the cold end of the preheating heating tube, and the heating effect is also poor.

[0013] Preferably, the flow guiding structure is connected to the preheating heating tube.

[0014] In this technical solution, the above-mentioned configuration allows for the installation of a flow guide structure within the existing structure of the steam oven, reducing the number of parts and increasing the integration of the steam oven structure. Furthermore, connecting the flow guide structure to the preheating heating element further enhances the heating effect of the flow guide structure by the preheating heating element.

[0015] Preferably, the flow guiding structure is a disk-shaped structure.

[0016] In this technical solution, the above-mentioned settings facilitate the uniform circumferential distribution of the dehumidifying airflow after it enters the guide gap, further improving the degree of mixing with the original circulating airflow inside the steam oven cavity, and avoiding turbulence caused by sharp corners and airflow collisions.

[0017] A combination oven with steam and grill functions includes a cooktop, which includes a cooktop body, a fan, and a first air duct. The fan is located inside the cooktop body, the inlet end of the first air duct is connected to the fan, and the outlet end of the first air duct is connected to the cooktop body.

[0018] The integrated stove, steam oven, and oven also includes a steam oven as described above;

[0019] The stove also includes a second air duct, the inlet end of which is connected to the fan, and the outlet end of which is connected to the air inlet.

[0020] In this technical solution, by providing this integrated stove-steam-oven, the redundant airflow of the existing fan in the stove can be utilized. Air is forced through a second air duct to the air intake as dehumidification airflow, achieving energy-saving effects. Furthermore, this design eliminates the need for a separate fan inside the steam oven, reducing its size, increasing the integration of the integrated stove-steam-oven, and lowering its manufacturing cost.

[0021] Preferably, the ratio of the ventilation volume of the first air duct to the ventilation volume of the second air duct is in the range of 2 to 2.5.

[0022] In this technical solution, the above settings can better adapt to the heat dissipation requirements of the stove and the dehumidification requirements of the steam oven, avoiding redundant airflow for heat dissipation of the stove through the first air duct and insufficient airflow for dehumidification of the steam oven through the second air duct 232, or insufficient airflow for heat dissipation of the stove through the first air duct and redundant airflow for dehumidification of the steam oven through the second air duct 232.

[0023] Preferably, the stove further includes a stove heat source, which is capable of heating the airflow in the second air duct.

[0024] In this technical solution, the above-mentioned settings allow the exhaust airflow to be preheated by the stove heat source as it passes through the second air duct, thereby further increasing the temperature of the exhaust airflow.

[0025] Preferably, the cooktop is located above the steam oven, and the air inlet is connected to the top of the steam oven cavity.

[0026] In this technical solution, the above-mentioned design fully utilizes the vertical space of the kitchen, resulting in a compact structure for the integrated stove, steam oven, and grill, and improving operational convenience. Furthermore, a high-temperature zone exists between the bottom of the stove and the top of the steam oven cavity. By connecting an air inlet to the top of the steam oven cavity, the exhaust airflow is preheated by this high-temperature zone before entering the inlet, further increasing the temperature of the exhaust airflow and enhancing energy efficiency.

[0027] Preferably, the steam oven further includes an air inlet pipe, the inlet end of which is connected to the outlet end of the second air duct, and the outlet end of which is connected to the air inlet.

[0028] The main body of the stove is provided with an air outlet, and the air inlet pipe passes through the air outlet;

[0029] The intake pipe is a circular pipe with a constant diameter.

[0030] In this technical solution, with the above-mentioned setup, the resistance along the way is relatively large when the dehumidifying airflow is transported to the air inlet through the relatively long second air duct. By using a circular pipe with a constant diameter as the air inlet pipe, the connection between the inlet end of the air inlet pipe and the outlet end of the second air duct, as well as between the outlet end of the air inlet pipe and the air inlet, will not cause additional pressure loss and velocity fluctuations due to changes in cross-sectional area, thereby further improving the dehumidification effect.

[0031] Preferably, the steam oven further includes an air inlet pipe, the inlet end of which is connected to the side of the second air duct facing the steam oven, and the outlet end of which is connected to the air inlet.

[0032] The main body of the stove is provided with an air outlet on the side facing the steam oven, and the air inlet pipe passes through the air outlet;

[0033] The intake pipe is a pipe whose diameter gradually increases from the inlet end to the outlet end.

[0034] In this technical solution, through the above-mentioned arrangement, the exhaust airflow is supplied to the air inlet via a shorter path, resulting in less frictional resistance. Using a pipe with a gradually increasing diameter from the inlet to the outlet as the air inlet gradually reduces the velocity of the exhaust airflow, minimizing direct impact at the air inlet and reducing the disruption to the uniformity of the temperature field within the steam oven cavity 11. Furthermore, the outlet of the second air duct can be located on the side wall, allowing for a shorter overall length of the second air duct, simplifying the duct structure, reducing material usage, and further lowering manufacturing costs.

[0035] The positive and progressive effects of this utility model are as follows:

[0036] By providing this steam oven, the airflow guide structure allows the exhaust airflow to enter the guide gap and then be split along the guide surface, fully mixing with the original circulating airflow inside the steam oven cavity, thus improving the exhaust effect. Furthermore, the guide structure can be heated by the preheating heating element, thus forming a stable high-temperature boundary layer under continuous heat radiation and conduction. When the low-temperature exhaust airflow passes through this area, it can form a forced convection heat exchange interface with the high-temperature guide structure surface, further increasing the temperature of the exhaust airflow and reducing the temperature difference between the exhaust airflow and the original circulating airflow inside the steam oven cavity. Moreover, by setting the guide surface, the effective heat exchange area is increased, and the exhaust airflow is diffused in all directions, improving the uniformity of the temperature field inside the steam oven cavity, avoiding temperature stratification, and improving the taste of the food.

[0037] By providing this integrated cooktop and steam oven, the redundant airflow of the existing fan in the cooktop can be utilized. Air is forced through a second air duct to the air intake as dehumidification airflow, achieving energy savings. Furthermore, this design eliminates the need for a separate fan inside the steam oven, reducing its size, increasing the integration of the cooktop and steam oven, and lowering its manufacturing cost. Attached Figure Description

[0038] Figure 1 This is a three-dimensional structural diagram (I) of the stove-steam-bake integrated machine of Embodiment 1 of this utility model.

[0039] Figure 2 This is a three-dimensional structural diagram (II) of the stove-steam-bake integrated machine of Embodiment 1 of this utility model.

[0040] Figure 3 This is a cross-sectional structural diagram of the stove-steam-oven integrated machine according to Embodiment 1 of this utility model.

[0041] Figure 4 This is a longitudinal cross-sectional view of the integrated stove, steam oven, and grill according to Embodiment 1 of this utility model.

[0042] Figure 5 This is a three-dimensional structural diagram of the flow guiding structure of Embodiment 1 of this utility model.

[0043] Figure 6 This is a longitudinal cross-sectional structural diagram of the stove-steam-bake integrated machine of Embodiment 2 of this utility model.

[0044] Explanation of reference numerals in the attached figures:

[0045] Steam oven 1

[0046] Steam oven cavity 11

[0047] Air intake 12

[0048] Back heating element 131

[0049] Upper heating element 132

[0050] Intake pipe 14

[0051] Flow guiding structure 19

[0052] 191 guide surface

[0053] Stove 2

[0054] Stove body 21

[0055] Fan 22

[0056] First air duct 231

[0057] Second air duct 232

[0058] Air outlet 24

[0059] Horizontal divider 25 Detailed Implementation

[0060] The present invention will be described more clearly and completely below with reference to the accompanying drawings, using a preferred embodiment as an example.

[0061] Example 1

[0062] like Figures 1-4 As shown, this embodiment provides a steam oven 1, which and the stove 2 are combined to form a stove-steam-oven integrated machine in this embodiment, but in other embodiments they can also be used separately by the user.

[0063] The steam oven 1 has a connected steam oven cavity 11 and an air inlet 12. The air inlet 12 is used to introduce dehumidifying airflow. The steam oven 1 also includes a preheating heating tube located inside the steam oven cavity 11.

[0064] The steam oven 1 also includes a flow guide structure 19, which is located inside the steam oven cavity 11 and can be heated by a preheating heating tube.

[0065] The guide surface 191 of the guide structure 19 is arranged facing the air inlet 12, and there is a guide gap between the guide surface 191 and the air inlet 12. The guide surface 191 of the guide structure 19 has a structure in which the area gradually increases along the air intake direction of the exhaust airflow.

[0066] By providing this steam oven 1, the flow guide structure 19 allows the exhaust airflow to enter the flow guide gap and then be split along the flow guide surface 191, fully mixing with the original circulating airflow inside the steam oven cavity 11, thus improving the exhaust effect. Furthermore, the flow guide structure 19 can be heated by the preheating heating element, thus forming a stable high-temperature boundary layer under continuous heat radiation and conduction. When the low-temperature exhaust airflow passes through this area, it can form a forced convection heat exchange interface with the high-temperature surface of the flow guide structure 19, further increasing the temperature of the exhaust airflow and reducing the temperature difference between the exhaust airflow and the original circulating airflow inside the steam oven cavity 11. Moreover, by setting the flow guide surface 191, the effective heat exchange area is increased, and the exhaust airflow is diffused outwards, improving the uniformity of the temperature field inside the steam oven cavity 11, avoiding temperature stratification, and improving the taste of the food.

[0067] It should be noted that, in order to heat food evenly and avoid uneven heating, existing steam ovens 1 typically have multiple heating elements, such as a rear heating element 131 located at the rear of the steam oven cavity 11 and an upper heating element 132 located at the top of the steam oven cavity 11. In this embodiment, "preheating heating element" refers to the upper heating element 132, but in other embodiments it may refer to heating elements in other locations and forms.

[0068] Please refer to the following: Figure 3 In this embodiment, along the extension plane of the preheating heating tube, the vertical distance between the air inlet 12 and the cold end reference line of the preheating heating tube is defined as the air inlet plane distance X, and has the following relationship with the total width L of the preheating heating tube: 0.1L≤X≤L, so as to improve the heating effect of the preheating heating tube on the exhaust airflow at the air inlet 12.

[0069] Specifically, when the distance to the air inlet plane is greater than the total width of the preheating tube (i.e., X > L), it exceeds the coverage range of the far end of the preheating tube, resulting in poor heating effect; when the distance to the air inlet plane is less than 0.1 times the total width of the preheating tube (i.e., X < 0.1L), the air inlet 12 is arranged at the cold end of the preheating tube, and the heating effect is also poor.

[0070] In this embodiment, the flow guiding structure 19 is connected to the preheating heating tube, so as to utilize the existing structure of the steam oven 1 to install the flow guiding structure 19, reduce the number of parts of the steam oven 1, and improve the integration of the structure of the steam oven 1; in addition, by setting the flow guiding structure 19 to be connected to the preheating heating tube, the effect of the flow guiding structure 19 being heated by the preheating heating tube can be further improved.

[0071] Please see Figure 5In this embodiment, the flow guiding structure 19 is a disc-shaped structure, so that after the dehumidifying airflow enters the flow guiding gap, it can achieve circumferential uniform flow along the flow guiding surface 191, further improving the degree of mixing with the original circulating airflow inside the steam oven cavity 11, and avoiding turbulence caused by sharp corners and airflow collisions.

[0072] Currently, the heat dissipation of the cooktop and the dehumidification of the steam oven in a combination cooktop-steam-oven oven generally employ two independent systems. The steam oven's dehumidification typically uses a separate centrifugal fan for forced-air dehumidification (the structural components involved include the blower, valve, and air inlet pipe; the centrifugal fan and valve are located on the side wall of the steam oven cavity; one end of the air inlet pipe is connected to the valve, and the other end directly enters the cooking area of ​​the steam oven cavity; this method offers fast dehumidification but significant temperature fluctuations). Alternatively, it utilizes the back blades of a hot air circulating fan to achieve negative pressure dehumidification (the structural components involved include bidirectional fan blades, an air inlet pipe, and an air inlet back plate. Under the action of the bidirectional fan blades, the airflow enters the negative pressure zone through the air inlet pipe, undergoes circumferential diffusion, and is then rapidly heated by the back heating element before entering the cooking area of ​​the steam oven cavity; this method offers slightly lower dehumidification performance compared to forced-air pressurization, but with less temperature fluctuation).

[0073] Analysis of the simulation results revealed several problems with the existing solutions: First, while the separate air duct for stove heat dissipation can meet the heat dissipation requirements of electronic components in the stove chassis, its airflow has significant redundancy, resulting in energy waste. Second, when the steam oven uses a blower pressurization method to achieve dehumidification, although it can significantly improve dehumidification performance, the cost is high, requiring a separate blower and valve, and it also suffers from excessive airflow. In addition, during blower pressurization dehumidification, a large amount of cold air directly enters the inner liner, causing large temperature fluctuations. Third, when the steam oven uses a rear-mounted hot air circulation bidirectional fan blade to achieve negative pressure dehumidification, although there is no energy waste, the cost is also high.

[0074] The integrated stove, steam oven and oven provided in this embodiment includes a stove 2 and a steam oven 1 as described above. The stove 2 includes a stove body 21, a fan 22 and a first air duct 231. The fan 22 is located inside the stove body 21. The inlet end of the first air duct 231 is connected to the fan 22, and the outlet end of the first air duct 231 is connected to the stove body 21.

[0075] The stove 2 also includes a second air duct 232, the inlet end of which is connected to the fan 22, and the outlet end of which is connected to the air inlet 12.

[0076] In this way, the redundant air volume of the existing fan 22 in the cooktop 2 can be utilized to blow air through the second air duct 232 to the air inlet 12 as dehumidification airflow, achieving energy-saving effect. Furthermore, this configuration eliminates the need for a separate fan 22 inside the steam oven 1, reducing the size of the steam oven 1, increasing the integration of the cooktop-steam-oven combination, and lowering the manufacturing cost of the cooktop-steam-oven combination.

[0077] In this embodiment, the first air duct 231 includes a transition air duct section, an exhaust tail section assembly, a condensate box, a condensate box support box, and a smoke exhaust cover. The fan 22 is sequentially connected to the transition air duct section, the condensate box support box, and the smoke exhaust cover. An exhaust grille hole is provided on the right end face of the condensate box support box, and multiple exhaust holes are also provided on the surface of the smoke exhaust cover. This allows airflow to enter the air duct through the inlet of the fan 22, pass through the inlet grille hole of the condensate box support box, and then exit through the exhaust holes of the smoke exhaust cover.

[0078] In this embodiment, the ratio of the ventilation volume of the first air duct 231 to the ventilation volume of the second air duct 232 is 7:3 (i.e., 2.34), to better match the heat dissipation requirements of the stove 2 and the dehumidification requirements of the steam oven 1. This avoids redundant airflow through the first air duct 231 for heat dissipation of the stove 2, while insufficient airflow through the second air duct 232 for dehumidification of the steam oven 1, or insufficient airflow through the first air duct 231 for heat dissipation of the stove 2, while redundant airflow through the second air duct 232 for dehumidification of the steam oven 1. Of course, in other embodiments, to achieve a similar effect, the ratio of the ventilation volume of the first air duct 231 to the ventilation volume of the second air duct 232 can also be other values ​​within the range of 2 to 2.5.

[0079] In this embodiment, based on thermodynamic analysis and fluid dynamics simulation, and considering the actual heat dissipation requirements of the cooktop 2 chassis of the integrated cooktop-steam-grill appliance, only 70% of the original system's heat dissipation airflow is needed to achieve the effective heat dissipation target. Accordingly, to match the above airflow distribution, the ratio of the area of ​​the inlet end of the first air duct 231 to the area of ​​the inlet end of the second air duct 232 is also set to 7:3.

[0080] In this embodiment, to improve the integration of the cooktop 2, the first air duct 231 and the second air duct 232 are placed side by side. To adapt to the existing structure of the cooktop 2 body, the first air duct 231 is located at the top (to handle the heat dissipation of the electronic components on the cooktop 2 chassis), and the second air duct 232 is located at the bottom (for blowing air and dehumidifying the steaming and baking chamber). The bottom wall of the first air duct 231 and the top wall of the second air duct 232 are shared horizontal partition plates 25. The width of the inlet end of the first air duct 231 and the inlet end of the second air duct 232 is consistent. Therefore, the aforementioned ratio of ventilation volume can be converted into the ratio of the height of the inlet end of the first air duct 231 to the height of the inlet end of the second air duct 232 also following a 7:3 ratio.

[0081] In this embodiment, the stove 2 also includes a stove heat source, which can heat the airflow in the second air duct 232 so that the exhaust airflow is preheated by the stove heat source when it passes through the second air duct 232, thereby further increasing the temperature of the exhaust airflow.

[0082] In this embodiment, the heat source of the stove is the electronic components of the stove 2.

[0083] In this embodiment, the cooktop 2 is located above the steam oven 1, and the air inlet 12 is connected to the top of the steam oven cavity 11. This makes full use of the vertical space of the kitchen, resulting in a compact structure for the cooktop-steam oven and improving ease of operation. Furthermore, there is a high-temperature zone between the bottom of the cooktop 2 and the top of the steam oven cavity 11. By connecting the air inlet 12 to the top of the steam oven cavity 11, the exhaust airflow can be fully preheated by this high-temperature zone before entering the air inlet 12, further increasing the temperature of the exhaust airflow and further improving energy efficiency.

[0084] In this embodiment, the second air duct 232 adopts an air duct structure that transitions from rectangular to circular, and its inlet and outlet cross-sectional areas remain constant. This equal-area design has unique advantages in fluid dynamics. On the one hand, an air duct with equal inlet and outlet area can maintain relatively stable airflow velocity, avoiding sudden velocity changes caused by changes in cross-sectional area, thereby reducing the increase in turbulence intensity and energy loss caused by velocity changes. In an air duct with equal inlet and outlet area, the degree of airflow separation is small, the flow loss is small, the flow rate loss is small, and the consistency of airflow direction and velocity distribution is high.

[0085] In this embodiment, the steam oven 1 also includes an air inlet pipe 14. The inlet end of the air inlet pipe 14 is connected to the outlet end of the second air duct 232, and the outlet end of the air inlet pipe 14 is connected to the air inlet 12. The main body 21 of the stove is provided with an air outlet 24, and the air inlet pipe 14 passes through the air outlet 24. The air inlet pipe 14 is a circular pipe with a constant diameter. With this configuration, the resistance along the way is relatively large when the dehumidifying airflow is transported to the air inlet 12 through the relatively long second air duct 232. Using a circular pipe with a constant diameter as the air inlet pipe 14 ensures that there is no additional pressure loss and speed fluctuation at the connection between the inlet end of the air inlet pipe 14 and the outlet end of the second air duct 232, and between the outlet end of the air inlet pipe 14 and the air inlet 12 due to changes in cross-sectional area, thereby further improving the dehumidification effect.

[0086] In this embodiment, the air inlet pipe 14 is a flexible hose that can compensate for relative displacement caused by installation errors, equipment vibration, and other factors, ensuring the sealing and reliability of the connection. Simultaneously, the presence of the hose makes the airflow velocity change more gradually when entering the steam oven cavity 11, avoiding localized high-pressure zones and turbulence aggravation caused by direct impact. This gentle airflow entry method helps the airflow to mix thoroughly within the steam oven cavity 11, promoting momentum and energy exchange between airflows from different sources and with different parameters, improving the overall uniformity and stability of the airflow within the steam oven cavity 11, and creating favorable conditions for subsequent airflow utilization or processing.

[0087] Example 2

[0088] like Figure 6 As shown, this embodiment provides a steam oven 1 and a combined steam oven and cooktop including the same. Its structure is largely the same as that of the steam oven 1 and the combined steam oven and cooktop including the same in Embodiment 1, except that:

[0089] The inlet end of the air inlet pipe 14 is connected to the side of the second air duct 232 facing the steam oven 1. An air outlet 24 is provided on the side of the stove body 21 facing the steam oven 1. The air inlet pipe 14 is a pipe with a gradually increasing diameter from the inlet end to the outlet end. This design minimizes friction as the exhaust airflow is supplied to the air inlet 12 via a shorter path. Using a pipe with a gradually increasing diameter from the inlet end to the outlet end as the air inlet pipe 14 gradually reduces the velocity of the exhaust airflow, reducing the direct impact of the airflow at the air inlet and minimizing disruption to the uniformity of the temperature field within the steam oven cavity 11. Furthermore, the air outlet of the second air duct 232 can be located on the side wall, allowing for a shorter overall length of the second air duct 232, simplifying the duct structure, reducing material usage, and further lowering manufacturing costs.

[0090] In this embodiment, since the arrangement range of the air inlet 12 can be controlled within 0.1L≤X≤L, the air outlet 24 is located on the lower wall surface at the end of the second air duct 232, and the size of this hole is smaller than the diameter of the air inlet 12. Because the airflow velocity at the outlet of the fan 22 is high, and the entire pipeline path is shortest and has the least friction resistance when air enters directly from the lower wall surface of the second air duct 232, resulting in a higher airflow velocity, a variable diameter flexible hose is used as the air inlet pipe 14 for connection. This prevents the airflow from directly impacting the air inlet 12, which could lead to insufficient preheating of the airflow within the steam oven cavity 11 and disrupt the uniformity of the temperature field in the core cooking area.

[0091] Thus, Example 2 achieves the same goal as Example 1, namely, while ensuring that the performance parameters of the blower pressurization and dehumidification system (such as air volume, air pressure, dehumidification efficiency, etc.) meet the design requirements, it significantly reduces the overall manufacturing cost of the system and effectively maintains the uniformity of the temperature field distribution inside the steam oven cavity 11. On the other hand, by eliminating the outlet end design of the second air duct 232 in Example 1, the air duct structure is simplified and the amount of materials used is reduced, thereby further reducing the system cost while obtaining the same performance.

[0092] While specific embodiments of this utility model have been described above, those skilled in the art should understand that these are merely illustrative examples, and the scope of protection of this utility model is defined by the appended claims. Those skilled in the art can make various changes or modifications to these embodiments without departing from the principles and essence of this utility model, but all such changes and modifications fall within the scope of protection of this utility model.

Claims

1. A steam oven having a communicating steaming and baking cavity and an air inlet, the air inlet being used to introduce dehumidifying airflow, the steam oven further comprising a preheating heating element located inside the steaming and baking cavity, characterized in that: The steam oven also includes a flow guiding structure, which is located inside the steam oven cavity and can be heated by the preheating heating tube; The flow guiding surface of the flow guiding structure is arranged facing the air inlet, and there is a flow guiding gap between the flow guiding surface and the air inlet. The flow guiding surface of the flow guiding structure has a structure in which the area gradually increases along the air intake direction of the exhaust airflow.

2. The steam oven as described in claim 1, characterized in that, Along the extension plane of the preheating heating tube, the vertical distance between the air inlet and the cold end reference line of the preheating heating tube is defined as the air inlet plane distance. The air inlet plane distance is less than or equal to the total width of the preheating heating tube and greater than or equal to 0.1 times the total width of the preheating heating tube.

3. The steam oven as described in claim 2, characterized in that, The flow guiding structure is connected to the preheating heating pipe.

4. The steam oven as described in claim 1, characterized in that, The flow guiding structure is a disc-shaped structure.

5. A combination stove, steam oven, and grill, comprising a stove body, the stove body including a stove body, a fan, and a first air duct, the fan being located inside the stove body, the inlet end of the first air duct being connected to the fan, and the outlet end of the first air duct being connected to the stove body, characterized in that: The integrated stove, steam oven, and oven also includes a steam oven as described in any one of claims 1-4; The stove also includes a second air duct; The inlet end of the second air duct is also connected to the fan, and the outlet end of the second air duct is connected to the air inlet.

6. The integrated stove, steam oven, and grill as described in claim 5, characterized in that, The ratio of the ventilation volume of the first air duct to the ventilation volume of the second air duct is in the range of 2 to 2.

5.

7. The integrated stove, steam oven, and grill as described in claim 5, characterized in that, The stove also includes a heat source that can heat the airflow in the second air duct.

8. The integrated stove, steam oven, and grill as described in claim 5, characterized in that, The cooktop is located above the steam oven, and the air inlet is connected to the top of the steam oven cavity.

9. The integrated stove, steam oven, and grill as described in claim 5, characterized in that, The steam oven also includes an air inlet pipe, the inlet end of which is connected to the outlet end of the second air duct, and the outlet end of which is connected to the air inlet. The main body of the stove is provided with an air outlet, and the air inlet pipe passes through the air outlet; The intake pipe is a circular pipe with a constant diameter.

10. The integrated stove, steam oven, and grill as described in claim 5, characterized in that, The steam oven also includes an air inlet pipe, the inlet end of which is connected to the side of the second air duct facing the steam oven, and the outlet end of which is connected to the air inlet. The main body of the stove is provided with an air outlet on the side facing the steam oven, and the air inlet pipe passes through the air outlet; The intake pipe is a pipe whose diameter gradually increases from the inlet end to the outlet end.

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