Steam ovens and integrated steam ovens including them

Abstract

This utility model provides a steam oven and a combined steam oven and cooktop unit including the same. The steam oven has a connected steam oven cavity and an air inlet. The air inlet is used to introduce dehumidifying airflow. The steam oven also includes a preheating heating element and a blower structure located inside the steam oven cavity. Both the preheating heating element and the blower structure are close to the same end of the steam oven cavity. The air inlet is connected to the same end of the steam oven cavity and is positioned corresponding to the air intake area of ​​the blower structure. The direction of the dehumidifying airflow is parallel to the blowing direction of the blower structure. The air inlet is positioned on the outer periphery of the preheating heating element. The position of the air inlet allows the dehumidifying airflow to be heated by the stable high-temperature heat source area formed by the preheating heating element, and the forced convection heat transfer effect generated by the blower structure promotes rapid turbulent mixing between the dehumidifying airflow and the original circulating airflow inside the steam oven cavity, effectively eliminating temperature stratification and ensuring the uniformity of the internal heat field of the steam oven cavity.

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 oven 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 oven interior to become excessively damp. Furthermore, excessive steam absorbs heat, leading to temperature fluctuations. These problems not only affect cooking results and lead to poor food texture but can also cause corrosion or damage to the internal components of the steam oven, shortening its lifespan. Therefore, existing steam ovens connect the oven cavity to an air inlet, through which a dehumidifying airflow is introduced to remove moisture. This dehumidification process maintains a stable humidity level in the cooking environment, thereby improving food texture and extending the steam oven's lifespan.

[0003] However, in actual use, after the dehumidifying airflow enters the steam oven cavity from the air inlet, there is a large temperature difference between it and the original high-temperature circulating airflow inside the steam oven cavity. This causes the dehumidifying airflow to disrupt the uniformity of the temperature field inside the steam oven cavity, resulting in temperature stratification. This will prolong the cooking time, cause uneven heating of food, and damage the taste of the food. Utility Model Content

[0004] The technical problem to be solved by this utility model is to overcome the defect of a large temperature difference between the dehumidification airflow and the original circulating airflow inside the steam oven in the prior art, and to provide a steam oven and a stove-steam-oven 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 connected steaming and baking cavity and an air inlet, the air inlet being used to introduce dehumidifying airflow, the steam oven further including a preheating heating tube and a blower structure located inside the steaming and baking cavity, the preheating heating tube and the blower structure being close to the same end of the steaming and baking cavity;

[0007] The air inlet is connected to the same end of the steam oven cavity and is set in the air inlet area corresponding to the blower structure. The direction of the dehumidifying airflow is parallel to the blower direction of the blower structure.

[0008] The air inlet is located on the outer periphery of the preheating heating tube.

[0009] In this technical solution, by providing the steam oven, the position of the air inlet allows the exhaust airflow to be heated by the stable high-temperature heat source area formed by the preheating heating tube, and the forced convection heat transfer effect generated by the blower structure promotes the exhaust airflow and the original circulating airflow inside the steam oven cavity to quickly achieve turbulent mixing, effectively eliminating temperature stratification and ensuring the uniformity of the internal heat field of the steam oven cavity.

[0010] Preferably, the steam oven includes a rear wall 16 for surrounding the steam oven cavity and arranged relative to the opening direction of the steam oven cavity, the blower structure and the preheating heating tube are arranged on the inner side of the rear wall 16, and the air inlet is located on the rear wall 16.

[0011] In this technical solution, through the above-mentioned configuration, the multi-functional integration of air intake preheating, airflow mixing and temperature control is integrated in the rear part of the steam oven cavity, making use of the existing large space in the rear part of the steam oven cavity to achieve the effect of compact structure and improved energy efficiency.

[0012] Preferably, the preheating heating coil is located on the outer periphery of the blower structure.

[0013] In this technical solution, the above-mentioned settings enable the blower structure to maintain a high temperature during the forced convection heat transfer process, further avoiding temperature stratification, and enabling the blower structure to provide more uniform power to the airflow around the preheating heating tube, thereby improving the uniformity of the temperature field.

[0014] 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.

[0015] The integrated stove, steam oven, and oven also includes a steam oven as described above;

[0016] 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.

[0017] 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.

[0018] 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.

[0019] 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, 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.

[0020] Preferably, the stove further includes a stove heat source, which is capable of heating the airflow in the second air duct.

[0021] 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.

[0022] Preferably, the stove further includes an air duct partition, which is movable between a first position and a second position;

[0023] When the air duct interval is in the first position, the inlet end of the second air duct is fully open;

[0024] When the air duct interval is in the second position, the inlet end of the second air duct is completely closed.

[0025] In this technical solution, the dehumidification state of the steam oven can be switched by the movement of the air duct interval, as described above. When the air duct interval is in the first position, the dehumidification state is activated, and a larger flow of dehumidifying air enters the second air duct to achieve rapid dehumidification of the steam oven. When the air duct interval is in the second position, dehumidification is not performed to accommodate non-dehumidification cooking programs inside the steam oven, and the airflow from the fan is completely guided to the first air duct to improve the heat dissipation efficiency of the oven.

[0026] Preferably, the air duct spacing is rotatable between a first position and a second position.

[0027] In this technical solution, the above-mentioned configuration allows for a relatively simple structure to switch the dehumidification state of the steam oven via the movement of the air duct intervals. Furthermore, while rotating the air duct intervals to switch the dehumidification state, the change in the tilt angle of the air duct intervals further alters the expansion and contraction state of the inlet end of the second air duct, achieving adaptive changes in the wind speed of the dehumidification airflow.

[0028] Preferably, the second air duct includes a front section of the air duct near the inlet end of the second air duct and a rear section of the air duct near the outlet end of the second air duct;

[0029] Along the airflow direction of the duct, the height and width of the cross-section of the front section of the duct gradually decrease;

[0030] Along the airflow direction of the air duct, the cross-sectional area of ​​the rear section of the air duct remains unchanged;

[0031] The ratio of the cross-sectional area of ​​the outlet end to the inlet end of the second air duct is in the range of 0.6 to 0.9.

[0032] In this technical solution, the above-mentioned configuration helps to overcome the significant frictional resistance within the second air duct. The entire second air duct adopts a structure with a shrinking cross-sectional area, and the ratio of the cross-sectional area of ​​the outlet end to the inlet end of the second air duct ranges from 0.6 to 0.9 to maintain the airflow acceleration trend. Setting the height and width of the front section of the air duct to gradually decrease maintains laminar boundary layer stability, accelerates airflow, and ensures a 30% to 40% increase in flow velocity. Maintaining a constant cross-sectional area in the rear section of the air duct maintains the airflow acceleration trend and provides space for adaptive adjustment of the air duct shape. This configuration ensures that the exhaust airflow has a high velocity upon entering the cavity, allowing for thorough mixing with the circulating airflow.

[0033] Preferably, the cooktop is located above the steam oven;

[0034] The steam oven includes a rear wall for surrounding the steam oven cavity, and the air inlet is located in the upper half of the rear wall.

[0035] 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. Positioning the air inlet on the upper half of the rear wall of the steam oven shortens the airflow path and reduces flow resistance.

[0036] The positive and progressive effects of this utility model are as follows:

[0037] By providing this steam oven, the position of the air inlet allows the exhaust airflow to be heated by the stable high-temperature heat source area formed by the preheating heating tube, and the forced convection heat transfer effect generated by the blower structure promotes the exhaust airflow and the original circulating airflow inside the steam oven cavity to quickly achieve turbulent mixing, effectively eliminating temperature stratification and ensuring the uniformity of the internal heat field of the steam oven cavity.

[0038] 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

[0039] Figure 1 This is a three-dimensional structural diagram (I) of a stove-steam-oven integrated appliance according to an embodiment of the present invention.

[0040] Figure 2This is a three-dimensional structural diagram (II) of a stove-steam-oven integrated appliance according to an embodiment of the present invention.

[0041] Figure 3 This is a rear view structural diagram of a stove-steam-grill combo unit according to an embodiment of the present invention.

[0042] Figure 4 This is a longitudinal cross-sectional view of the air inlet of a stove-steam-grill combo according to an embodiment of the present invention.

[0043] Figure 5 This is a schematic diagram of the longitudinal section of the air outlet of a stove-steam-grill combo according to an embodiment of the present invention.

[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] Blower structure 15

[0052] Steam oven back wall 16

[0053] Rear partition 17

[0054] Stove 2

[0055] Stove body 21

[0056] Fan 22

[0057] First air duct 231

[0058] Second air duct 232

[0059] 2321, front section of air duct

[0060] Rear section of the air duct 2322

[0061] Air duct spacing 233

[0062] Air outlet 24

[0063] Horizontal divider 25 Detailed Implementation

[0064] The present invention will be described more clearly and completely below with reference to the accompanying drawings, using a preferred embodiment.

[0065] like Figures 1-5As 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.

[0066] 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 and a blower structure 15 located inside the steam oven cavity 11. The preheating heating tube and the blower structure 15 are both close to the same end of the steam oven cavity 11.

[0067] The air inlet 12 is connected to the same end of the steam oven cavity 11 and is set in the air intake area corresponding to the blower structure 15. The direction of the exhaust airflow is parallel to the blower direction of the blower structure 15.

[0068] The air inlet 12 is located on the outer periphery of the preheating heating tube.

[0069] By providing the steam oven 1, the position of the air inlet 12 allows the exhaust airflow to be heated by the stable high-temperature heat source area formed by the preheating heating tube, and the forced convection heat transfer effect generated by the blower structure 15 promotes the exhaust airflow and the original circulating airflow inside the steam oven cavity 11 to achieve turbulent mixing as soon as possible, effectively eliminating the temperature stratification phenomenon and ensuring the uniformity of the internal heat field of the steam oven cavity 11.

[0070] 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 rear heating element 131, but in other embodiments it may refer to heating elements in other locations and forms.

[0071] In this embodiment, the steam oven 1 includes a rear wall 16 for surrounding the steam oven cavity 11 and arranged relative to the opening direction of the steam oven cavity 11. The blower structure 15 and the preheating heating tube are arranged inside the rear wall 16, and the air inlet 12 is located on the rear wall 16. This integrates the above-mentioned multi-functional functions of air intake preheating, airflow mixing and temperature control in the rear part of the steam oven cavity 11. By utilizing the existing large space in the rear part of the steam oven cavity 11, the structure is compact and the energy efficiency is improved.

[0072] In this embodiment, a rear partition 17 is provided ( Figure 1 (This is a schematic diagram after removing the partition 17) Separates the blower structure 15, back heating pipe 131, and air inlet 12 from the food to prevent oil from contaminating the above structures.

[0073] In this embodiment, the preheating heating tube coil is located on the outer periphery of the blower structure 15, so that the blower structure 15 maintains a high temperature during the forced convection heat transfer process, further avoiding temperature stratification, and enabling the blower structure 15 to provide more uniform power to the airflow around the preheating heating tube, thereby improving the uniformity of the temperature field.

[0074] 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).

[0075] 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.

[0076] The integrated stove, steam oven, and oven provided in this embodiment includes a stove 2, which 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. The integrated stove, steam oven, and oven also includes a steam oven 1 as described above.

[0077] 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.

[0078] 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.

[0079] 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 the airflow to enter the air duct through the inlet of the fan 22, pass through the air inlet grille hole of the condensate box support box, and then exit from the exhaust holes of the smoke exhaust cover.

[0080] 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 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 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.

[0081] 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 to the area of ​​the inlet end of the second air duct is also set to 7:3.

[0082] In this embodiment, to improve the integration of the cooktop 2, the first air duct and the second air duct are placed side by side. To adapt to the existing structure of the cooktop 2 body, the first air duct is located at the top (to handle the heat dissipation of the electronic components on the cooktop 2 chassis), and the second air duct is located at the bottom (for blowing air and dehumidifying the steaming and baking chamber). The bottom wall of the first air duct and the top wall of the second air duct are shared by a horizontal partition plate 25. The width of the inlet end of the first air duct and the inlet end of the second air duct are 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 to the inlet end of the second air duct also following a 7:3 ratio.

[0083] 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.

[0084] In this embodiment, the heat source of the stove is the electronic components of the stove 2.

[0085] In this embodiment, the cooktop 2 also includes an air duct partition 233, which can move between a first position and a second position. When the air duct partition 233 is in the first position, the inlet end of the second air duct 232 is fully open; when the air duct partition 233 is in the second position, the inlet end of the second air duct 232 is fully closed. Thus, the dehumidification state of the steam oven 1 can be switched by the movement of the air duct partition 233. When the air duct partition 233 is in the first position, the dehumidification state is activated, and a larger flow of dehumidifying air enters the second air duct 232, achieving rapid dehumidification of the steam oven 1. When the air duct partition 233 is in the second position, dehumidification is not performed to accommodate the non-dehumidification cooking program inside the steam oven 1, and the airflow from the fan 22 is completely guided to the first air duct 231 to improve the heat dissipation efficiency of the cooktop 2.

[0086] In this embodiment, the air duct interval 233 can rotate between a first position and a second position, achieving a relatively simple structure by switching the dehumidification state of the steam oven 1 through the movement of the air duct interval 233. Furthermore, while rotating the air duct interval 233 to switch the dehumidification state, the change in the tilt angle of the air duct interval 233 further alters the expansion and contraction state of the inlet end of the second air duct 232, achieving adaptive changes in the wind speed of the dehumidification airflow.

[0087] In this embodiment, the angle between the duct spacing 233 and the horizontal direction is set as the spacing angle α, with the first position being α=30° and the second position being α=-30°.

[0088] When the steam oven 1 enters the activated state of the forced-draft dehumidification function, the control system triggers the motor drive module through sensor signals. Under the precise control of the stepper motor (not shown in the figure except for the forced-draft dehumidification interval 233), the air duct interval 233 performs an upward flipping action, making α a positive value and its size adjustable according to the required dehumidification amount for different cooking modes. When flipped upward to α=30°, the surface of the damper and the inner wall of the inlet of the first air duct 231 are coplanarly fitted, and the forced-draft dehumidification airflow of the air duct interval 233 completely releases the geometric constraint on the second air duct 232, so that the cross-sectional area of ​​the air duct reaches the theoretically designed maximum value (i.e., the forced-draft dehumidification airflow accounts for 30% of the total airflow), ensuring that the dehumidification airflow passes through the air duct with minimal flow resistance, achieving rapid discharge of humid air.

[0089] When the steam oven 1 performs a non-dehumidification cooking program (such as pure steaming, hot air convection baking, etc.), the air duct interval 233 performs a downward flipping action under the command of the control system, making α a negative value and forming a guide and contraction structure at a 60° angle with the main air duct. At this time, the surface of the air duct interval 233 forms a constriction section curved surface similar to a Venturi tube, which enhances the airflow acceleration effect through the principle of fluid mechanics, so that more than 90% of the airflow in the main air duct is forcibly guided into the first air duct 231.

[0090] In this embodiment, the second air duct 232 includes a front section 2321 near the inlet end of the second air duct 232 and a rear section 2322 near the outlet end of the second air duct 232.

[0091] Along the airflow direction of the duct, the height and width of the cross section of the front section 2321 of the duct gradually decrease, which can maintain the stability of the laminar boundary layer, accelerate the airflow, and ensure that the flow velocity is increased by 30% to 40%.

[0092] Along the airflow direction of the duct, the cross-sectional area of ​​the rear section 2322 of the duct remains unchanged, which can maintain the airflow acceleration trend and provide duct space for adaptive adjustment of the duct shape.

[0093] The ratio of the cross-sectional area of ​​the outlet end and the inlet end of the second air duct 232 is 0.6 to maintain the airflow acceleration trend and help overcome the large frictional resistance within the second air duct 232. The entire second air duct 232 adopts a structure with a reduced cross-sectional area. This arrangement ensures that the exhaust airflow has a high velocity when entering the steam oven cavity 11, allowing for thorough mixing with the circulating airflow. Of course, in other embodiments, the ratio of the cross-sectional area of ​​the outlet end and the inlet end of the second air duct 232 can also be other values ​​within the range of 0.6 to 0.9.

[0094] In this embodiment, the rear section 2322 of the duct adopts a 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, a duct with equal inlet and outlet area can maintain a 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 a 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 the airflow direction and velocity distribution is high.

[0095] Preferably, the cooktop 2 is located above the steam oven 1;

[0096] The steam oven 1 includes a rear wall 16 for surrounding the steam oven cavity 11, and the air inlet 12 is located in the upper part of the rear wall 16.

[0097] In this technical solution, the above-mentioned arrangement makes full use of the vertical space of the kitchen, resulting in a compact structure for the integrated stove, steam oven, and grill, and improving operational convenience. Positioning the air inlet 12 on the upper half of the rear wall 16 of the steam oven shortens the airflow path and reduces flow resistance.

[0098] 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.

[0099] 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.

[0100] 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 and a blower structure located inside the steaming and baking cavity, the preheating heating element and the blower structure being both located near the same end of the steaming and baking cavity, characterized in that: The air inlet is connected to the same end of the steam oven cavity and is set in the air inlet area corresponding to the blower structure. The direction of the dehumidifying airflow is parallel to the blower direction of the blower structure. The air inlet is located on the outer periphery of the preheating heating tube.

2. The steam oven according to claim 1, wherein The steam oven includes a rear wall (16) for surrounding the steam oven cavity and arranged relative to the opening direction of the steam oven cavity. The blower structure and the preheating heating tube are arranged on the inner side of the rear wall (16), and the air inlet is located on the rear wall (16).

3. The steam oven as described in claim 2, characterized in that, The preheating heating coil is located on the outer periphery of the blower structure.

4. 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 1-3; The stove also includes a second air duct; The fan is located inside the main body of the stove; 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.

5. The integrated stove, steam oven, and grill as described in claim 4, 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.

6. The integrated stove, steam oven, and grill as described in claim 4, characterized in that, The stove also includes a stove heat source, which can heat the airflow in the second air duct.

7. The integrated stove, steam oven, and grill as described in claim 4, characterized in that, The stove also includes an air duct partition, which is movable between a first position and a second position; When the air duct interval is in the first position, the inlet end of the second air duct is fully open; When the air duct interval is in the second position, the inlet end of the second air duct is completely closed.

8. The integrated stove, steam oven, and grill as described in claim 7, characterized in that, The air duct spacing can rotate between a first position and a second position.

9. The integrated stove, steam oven, and grill as described in claim 4, characterized in that, The second air duct includes a front section of the air duct near the inlet end of the second air duct and a rear section of the air duct near the outlet end of the second air duct; Along the airflow direction of the duct, the height and width of the cross-section of the front section of the duct gradually decrease; Along the airflow direction of the duct, the height and width of the cross-section of the rear section of the duct gradually increase; The ratio of the cross-sectional area of ​​the outlet end to the inlet end of the second air duct is in the range of 0.6 to 0.

9.

10. The integrated stove, steam oven, and grill as described in claim 4, characterized in that, The cooktop is located above the steam oven; The steam oven includes a rear wall for surrounding the steam oven cavity, and the air inlet is located in the upper half of the rear wall.

Images