A cake embryo surface rapid heating cake oven

Abstract

The utility model relates to pie oven technical field discloses a kind of pie embryo surface rapid heating pie oven, including oven main body, box door, cordierite plate, door panel heating pipe, hot air system, oil guide system and control unit;The box door is installed in oven main body front by hinge, handle and lock catch are equipped on it. The cordierite plate of being set cooperates with door panel heating pipe, can quickly heat stone plate front side to high temperature, effectively solve the temperature difference problem of crust and furnace wall when frozen pie embryo heating, make pie embryo surface rapidly heat, form crisp crust, simultaneously avoid the raw and cooked uneven caused by internal frozen state. Hot air system generates and guides high-temperature hot air to form circulating convection in oven inner cavity by the synergistic effect of motor, fan, baking cavity heating pipe and baffle, ensure that the temperature in baking cavity is uniform, further improve baking effect.

Description

Technical Field

[0001] This utility model relates to the field of baking oven technology, specifically a baking oven for rapidly heating the surface of the dough. Background Technology

[0002] With the development of modern food processing technology, consumers' demand for convenient and quick baked goods is constantly increasing, especially for traditional pastries such as flatbreads, buns, and steamed bread. Rapid and even heating and baking have become important standards for evaluating equipment performance. Flatbread, a traditional snack loved by consumers, is particularly renowned in Quzhou and other areas for its unique crispy crust and wok-fried aroma. Traditional Quzhou flatbread is popular for its crispy outer crust and fragrant, caramelized bottom formed by high-temperature baking. However, with increasing market demand and more complex production processes, traditional flatbread making methods are gradually failing to meet the high-efficiency requirements of modern production, especially when handling frozen flatbreads, where existing flatbread equipment exhibits some significant shortcomings.

[0003] Most existing baking equipment uses electric heating, which typically simulates traditional oven heating by transferring heat to the dough through hot air or far-infrared rays. While this method ensures a relatively uniform temperature distribution, it fails to effectively address the temperature difference between frozen and heated dough. During heating, frozen dough is prone to a large temperature gradient between the crust and the oven walls, causing the outer layer to gelatinize instantly while the inside remains frozen. This uneven heating not only prolongs baking time but also often results in uneven cooking, affecting the texture and quality of the pastry.

[0004] Furthermore, due to the lack of precise temperature control systems and innovative heating methods in traditional baking equipment, it is difficult to quickly heat the surface of frozen dough to the appropriate temperature, resulting in the inability to develop the characteristic caramelized crust and wok-fried aroma of Quzhou flatbread. This makes it impossible for traditional equipment to perfectly replicate the flavor of handmade flatbread when baking frozen dough.

[0005] Therefore, based on the above-mentioned technical problems, it is necessary for those skilled in the art to develop a pancake oven that allows for rapid heating of the pancake surface. Utility Model Content

[0006] The purpose of this invention is to provide an oven for rapidly heating the surface of the dough for baking, in order to solve the problems mentioned in the background art.

[0007] To achieve the above objectives, this utility model provides the following technical solution:

[0008] A technical solution for a pancake oven that allows for rapid heating of the pancake surface includes an oven body, a door, a cordierite slab, a door panel heating element, a hot air system, an oil guiding system, and a control unit;

[0009] The oven door is hinged to the front of the oven body and has a handle and a latch.

[0010] The iolite slab is fixedly installed inside the box door, and the door panel heating tube is embedded on its back to heat the front of the slab to a high temperature.

[0011] The hot air system includes a motor, a fan, a baking cavity heating tube, and a baffle, which are used to generate and guide high-temperature hot air to form a circulating convection in the oven cavity;

[0012] The oil guiding system includes an oil guiding groove and an oil collecting bag, used to collect the oil that flows out during the baking process;

[0013] The control unit includes a control button area for independently controlling the temperature of the door panel heating element and the hot air system.

[0014] As a preferred technical solution, the thickness of the iolite slab is 1.5cm, and the door panel heating tube is embedded in the back of the slab in a serpentine coiling manner. Its power configuration can heat the front of the slab to 270℃ within 20 minutes and maintain a constant temperature.

[0015] As a preferred technical solution, the baffle in the hot air system is a downwardly inclined guide plate, which is used to guide the horizontal hot air downwards to avoid directly impacting the cake.

[0016] As a preferred technical solution, the hot air system generates hot air at a temperature of up to 300°C, and forms a uniform convective thermal environment above the pancake through the baffle.

[0017] As a preferred technical solution, the oil guide groove is located at the bottom of the oven cavity and is connected to the oil collection bag through a pipe to collect and drain the oil generated during the baking process.

[0018] Compared with the prior art, the beneficial effects of this utility model are:

[0019] This invention relates to a rapid-heating oven for baking dough. The use of a cordierite slab in conjunction with the door heating element rapidly heats the front of the slab to a high temperature, effectively solving the temperature difference problem between the outer crust and the oven wall when heating frozen dough. This allows the dough surface to heat up quickly, forming a crispy crust, while preventing uneven cooking caused by internal freezing. The hot air system, through the coordinated action of a motor, fan, oven cavity heating element, and baffles, generates and guides high-temperature hot air to form a circulating convection within the oven cavity, ensuring uniform temperature and further improving baking results. The oil guiding system, with its oil channel and drip tray design, effectively collects oil that flows out during baking, keeping the oven clean and extending its lifespan. The control unit allows for independent temperature control of the door heating element and the hot air system, making operation more flexible and convenient to meet different baking needs. Compared with existing technologies, this oven offers advantages such as rapid heating, uniform temperature, excellent baking results, and flexible operation, perfectly replicating the flavor of handmade dough and meeting the high-efficiency requirements of modern production. Attached Figure Description

[0020] Figure 1 A three-dimensional structural diagram of an oven for rapidly heating the surface of dough for baking dough;

[0021] Figure 2 A schematic cross-sectional view of an oven for rapidly heating the surface of dough for baking dough;

[0022] Figure 3 This is a schematic diagram of the oven door of a pancake oven where the surface of the dough is heated quickly.

[0023] In the attached diagram, the following are the reference numerals: 11. Oven; 12. Oven door; 13. Hinge; 14. Oil guide groove; 15. Lock; 16. Handle; 17. Exhaust vent; 18. Control button area; 19. Oil catcher; 21. Door panel heating element; 22. Cordierite slab; 31. Motor; 32. Fan; 33. Baking cavity heating element; 34. Baffle. Detailed Implementation

[0024] The features and exemplary embodiments of various aspects of this utility model will now be described in detail. To make the objectives, technical solutions, and advantages of this utility model clearer, the following description, in conjunction with the accompanying drawings and specific embodiments, will provide a further detailed description. For those skilled in the art, this utility model can be implemented without some of these specific details. The following description of the embodiments is merely intended to provide a better understanding of this utility model by illustrating examples.

[0025] like Figure 1 , Figure 2 and Figure 3As shown, this utility model provides a technical solution for a pancake oven that allows for rapid heating of the pancake surface: it includes an oven 11, which mainly comprises the oven body, oven door 12, iolite slab 22, door heating tube 21, hot air system, oil guiding system and control unit.

[0026] The oven door 12 is mounted on the front of the oven body via a hinge 13, and has a handle 16 and a latch 15. This design makes it very convenient and secure to open and close the oven door 12.

[0027] The iolite slab 22 is fixedly installed inside the oven door 12, with a door panel heating tube 21 embedded on its back. Specifically, the iolite slab 22 is 1.5cm thick, and the door panel heating tube 21 is embedded in the back of the slab in a serpentine coil. This configuration allows the front of the slab to be heated to 270℃ within 20 minutes and maintained at a constant temperature. When the oven door 12 is closed, the iolite slab 22 is in close contact with the surface of the dough, enabling rapid heat transfer to the dough. This effectively solves the problem of temperature difference between the outer crust and the oven wall when heating frozen dough, allowing the surface of the dough to heat up quickly and form a crispy crust, while avoiding uneven cooking caused by the frozen interior.

[0028] The hot air system includes a motor 31, a fan 32, a baking cavity heating element 33, and a baffle 34. The motor 31 drives the fan 32 to rotate, generating high-temperature hot air. This hot air is further heated by the baking cavity heating element 33 and then circulates within the oven cavity under the guidance of the baffle 34. The baffle 34 is a downward-sloping guide plate used to direct the horizontal hot air downwards, preventing direct impact on the dough and creating a uniform convective heating environment above the dough. The hot air generated by the system can reach temperatures up to 300℃, ensuring uniform temperature within the baking cavity and further improving baking results.

[0029] The oil guiding system includes an oil guiding channel 14 and an oil collection container 19. The oil guiding channel 14 is located at the bottom of the oven cavity and is connected to the oil collection container 19 via a pipe. During baking, the oil flowing out of the dough will flow into the oil collection container 19 along the oil guiding channel 14, thereby effectively collecting and draining the oil produced during baking, keeping the oven interior clean, and extending the service life of the equipment.

[0030] The control unit includes a control button area 18, which allows users to independently control the temperature of the door panel heating element 21 and the hot air system. This design makes operation more flexible and convenient, meeting different baking needs, such as adjusting the heating temperature and time according to the thickness and freezing degree of different doughs.

[0031] In actual use, the user first opens the oven door 12, places the frozen dough on the baking tray inside the oven, and then closes the oven door 12. Next, the user sets the temperature of the door panel heating element 21 and the hot air system via the control button area 18. The door panel heating element 21 starts working, quickly heating the cordierite slab 22 to a high temperature, while the hot air system also starts working, generating high-temperature hot air and forming a circulating convection within the oven cavity. During baking, the oil guiding system continuously collects and removes grease, keeping the oven interior clean. When the baking time reaches the preset value, the user can turn off the door panel heating element 21 and the hot air system via the control button area 18, and then open the oven door 12 to remove the baked dough.

[0032] This invention relates to a baking oven with advantages such as fast heating speed, uniform temperature, good baking effect, and flexible operation. It can perfectly reproduce the flavor of handmade products and meet the high-efficiency requirements of modern production.

[0033] The working principle and usage process of this utility model: After assembling the various components of this solution in sequence, work according to the above implementation methods according to actual needs to complete all working steps.

[0034] The above description is only a preferred embodiment of the present utility model, but the protection scope of the present utility model is not limited thereto. Any equivalent substitutions or changes made by those skilled in the art within the technical scope disclosed in the present utility model, based on the technical solution and the inventive concept of the present utility model, should be included within the protection scope of the present utility model.

[0035] In the description of this utility model, it should be understood that the terms "coaxial", "bottom", "one end", "top", "middle", "other end", "upper", "side", "top", "inner", "front", "center", "both ends", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings. They are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this utility model.

[0036] In this utility model, unless otherwise explicitly specified and limited, the terms "installation", "setting", "connection", "fixing", "screw connection", etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal connection of two components or the interaction between two components. Unless otherwise explicitly limited, those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0037] The embodiments described above are not exhaustive, nor do they limit the invention to specific implementations. Clearly, many modifications and variations can be made based on the above description. These embodiments are selected and specifically described in this specification to better explain the principles and practical applications of the invention, enabling those skilled in the art to effectively utilize the invention and its modifications. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the invention should be included within the protection scope of the invention.

Claims

1. A baking oven for rapid heating of the dough surface, characterized in that, It includes the oven body (11), oven door (12), iolite slab (22), door panel heating element (21), hot air system, oil guiding system and control unit; The oven door (12) is mounted on the front of the oven body (11) via a hinge (13), and has a handle (16) and a latch (15). The cordierite slab (22) is fixedly installed inside the box door (12), and the door panel heating tube (21) is embedded on its back side to heat the front of the slab to a high temperature; The hot air system includes a motor (31), a fan (32), a baking cavity heating tube (33), and a baffle (34), which are used to generate and guide high-temperature hot air to form a circulating convection in the oven cavity; The oil guiding system includes an oil guiding groove (14) and an oil collecting bag (19) for collecting the oil that flows out during the baking process; The control unit includes a control button area (18) for independently controlling the temperature of the door panel heating tube (21) and the hot air system.

2. The oven for rapid heating of the dough surface for baking according to claim 1, characterized in that: The thickness of the iolite slab (22) is 1.5cm. The door panel heating tube (21) is embedded in the back of the slab in a serpentine coiling manner. Its power configuration can heat the front of the slab to 270°C within 20 minutes and maintain a constant temperature.

3. The oven for rapid heating of the dough surface for baking according to claim 1, characterized in that: The baffle (34) in the hot air system is a downwardly inclined guide plate, which is used to guide the horizontal hot air downwards to avoid directly impacting the cake.

4. The oven for rapid heating of the dough surface for baking according to claim 1, characterized in that: The hot air system generates hot air at a temperature of up to 300°C and forms a uniform convective heat environment above the pancake through the baffle (34).

5. The oven for rapid heating of the dough surface for baking according to claim 1, characterized in that: The oil guide groove (14) is located at the bottom of the oven cavity and is connected to the oil collection bag (19) through a pipe to collect and drain the oil generated during the baking process.

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