A micro-steam based air electric oven

Abstract

The utility model discloses an air electric oven based on micro steam, including the shell, the left side communication of shell inner chamber top has the water seat, the bottom communication of water seat has the water pipe, the top of water seat is provided with the water cover, the inner wall fixed connection of shell has the connecting frame, one side fixed connection of connecting frame has the heating tube, the top fixed connection of connecting frame has the support, the top fixed connection of support has the shield pole motor. The utility model adds the water seat, the water pipe and the water storage tank, cooperate the heating tube and generate micro steam, can supplement the food material moisture, avoid the skin dry and hard, the inside dry and rough, realize the feeling of taste of the outside crisp inside tender, optimize the inner container temperature field simultaneously, solve the problem that the traditional oven is unevenly heated, and the local roasting is scorched or not cooked through, need not the external pipeline, and the water replenishing operation is simple and easy, and utilize the original heating tube and produce the heat, need not the additional steam generator, simple structure, energy -conserving and energy -efficient, reduce the cost while guaranteeing the use convenience.

Description

Technical Field

[0001] This utility model relates to the field of air-fired electric oven technology, specifically an air-fired electric oven based on micro-steam. Background Technology

[0002] In the modern home kitchen appliance sector, air fryers, with their advantage of achieving baking and air frying without requiring excessive oil, have gradually become important devices for improving the convenience and health of cooking, and are widely used in everyday food processing scenarios such as roasting meats, baking pastries, and dehydrating vegetables. However, as consumers' demands for cooking results continue to rise, the technical shortcomings of traditional air fryers in actual use are becoming increasingly apparent, making it difficult to meet diverse cooking needs.

[0003] The core working principle of a traditional air-conditioning oven is to generate high-temperature heat through heating elements, which, combined with a motor-driven fan, creates hot air circulation to heat the food inside the oven cavity. However, this pure hot air heating method has significant drawbacks: Firstly, the hot air continuously removes moisture from the surface of the food during circulation, leading to a dry and hard exterior and a tough, dry interior after cooking, especially for meats and baked goods, making it difficult to achieve the ideal crispy exterior and tender, juicy interior. Secondly, the temperature distribution of pure hot air heating is easily affected by the cavity structure and the placement of the food, resulting in uneven heating in some areas and insufficient heat in others, leading to localized burning and undercooking, thus affecting the cooking quality. To address this, we propose an air-conditioning oven based on micro-steam. Utility Model Content

[0004] To address the shortcomings of existing technologies, the purpose of this invention is to provide an air-conditioning oven based on micro-steam, which has the advantage of micro-steam humidification. This solves the problem that the core working principle of traditional air-conditioning ovens, which uses heating elements to generate high-temperature heat and a motor-driven fan to circulate hot air, heating the food inside the oven cavity, has significant drawbacks: Firstly, the circulating hot air continuously removes moisture from the food's surface, leading to a dry, hard exterior and a tough, dry interior after cooking, especially for meats and baked goods, making it difficult to achieve the ideal crispy exterior and tender, juicy interior. Secondly, the temperature distribution of pure hot air heating is easily affected by the cavity structure and the food's placement, resulting in uneven heating in some areas and insufficient heat in others, leading to localized burning and undercooking, thus affecting the cooking quality.

[0005] To achieve the above objectives, this utility model provides the following technical solution: an air-powered electric oven based on micro-steam, comprising an outer shell, a water base connected to the left side of the top of the inner cavity of the outer shell, a water pipe connected to the bottom of the water base, a water cover provided on the top of the water base, a connecting frame fixedly connected to the inner wall of the outer shell, a heating element fixedly connected to one side of the connecting frame, a bracket fixedly connected to the top of the connecting frame, a shaded-pole motor fixedly connected to the top of the bracket, and a water storage tank fixedly connected to the other side of the connecting frame.

[0006] Preferably, a movable door is movably connected to the bottom of the front side of the housing, and a knob is provided at the top of the front side of the housing.

[0007] Preferably, a back cover is fixedly connected to the back of the outer casing, a connecting wire is fixedly connected to one side of the back cover, and a plug is fixedly connected to one side of the connecting wire.

[0008] Preferably, both sides of the inner cavity of the connecting frame are fixedly connected to protrusions, and a storage tray is provided on one side of each protrusion.

[0009] Preferably, the front and rear sides of the top of the connecting frame are bolted to a frame, and the top of the frame is fixedly connected to the outer shell.

[0010] Preferably, each of the four corners of the bottom of the outer shell is fixedly connected to a support leg, and the bottom of the support leg is provided with anti-slip texture.

[0011] Preferably, a heat dissipation fan is fixedly connected to the top of the output end surface of the shaded pole motor, and a working fan is fixedly connected to the bottom of the output end surface of the shaded pole motor.

[0012] Preferably, a heat dissipation hole is provided on the other side of the back cover, and heat dissipation grooves are provided on the top and bottom of both sides of the outer shell.

[0013] Compared with the prior art, this utility model provides an air-powered electric oven based on micro-steam, which has the following beneficial effects:

[0014] This utility model allows users to open the removable water cap through a pre-set opening on the top of the outer shell and inject water into the water base connected to the top left side of the inner cavity of the outer shell. The water base, acting as a temporary water storage component, guides the water steadily through a water pipe connected to the bottom to a water tank fixed on the other side of the connecting bracket, completing the water reserve before the generation of micro-steam. This process requires no external pipes and does not require interrupting the oven's operation; water can be added simply before or between cooking sessions, making it convenient to operate. Furthermore, the capacity of the water tank is designed to match the heating efficiency of the heating element, avoiding the problems of excessive water accumulation in the inner cavity or frequent water replenishment due to insufficient water. When the oven is turned on... After starting operation, the heating element fixed to one side of the connecting frame is powered on and heats up. This heat not only provides the high-temperature environment required for baking the entire oven cavity but also directly affects the adjacent water tank. The high temperature generated by the heating element is quickly transferred to the water in the tank, causing it to evaporate and form tiny steam particles. The amount of steam generated can be indirectly controlled by the heating element temperature to suit the humidification needs of different foods. Simultaneously, while the heating element generates steam, the shaded-pole motor fixed to the top bracket of the connecting frame starts synchronously. The working fan blades connected to the bottom of the output surface of the shaded-pole motor rotate at high speed under the drive of the motor, forming... An airflow directed towards the inner cavity carries the steam generated above the water tank into the oven's interior, where it mixes with the hot air from the heating elements, creating a "hot air plus steam" mixture. Simultaneously, the cooling fan blades on the top of the shaded-pole motor's output surface rotate with the motor. This helps reduce the heat generated during motor operation, ensuring stable motor operation, and further aids in the diffusion of the steam, preventing it from accumulating around the water tank and ensuring even steam entry into the inner cavity. This mixed airflow, driven by the continuously rotating fan blades, further... The inner cavity forms a circulating airflow: hot air provides the temperature required for baking, ensuring the food is cooked through and develops a crispy surface; micro-steam adheres to the surface of the food, replenishing the moisture lost during baking and preventing the surface from drying out and the inside from becoming tough; at the same time, the presence of micro-steam optimizes the temperature distribution within the inner cavity, reducing localized temperature differences caused by dead zones in the hot air flow, resulting in more even heating of all parts of the food. This effectively solves the problem of "partial burning and partial undercooking" that often occurs in traditional pure hot air ovens, ultimately achieving a crispy exterior and tender, moist interior. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the structure of this utility model;

[0016] Figure 2 This is a three-dimensional structural diagram of the present invention;

[0017] Figure 3 This is a first-view structural schematic diagram of the present invention in cross-section.

[0018] Figure 4 This is a schematic diagram of the second-view structure in cross-section of the present invention.

[0019] In the diagram: 1. Outer shell; 2. Movable door; 3. Knob; 4. Water base; 5. Water pipe; 6. Water cover; 7. Connecting frame; 8. Heating element; 9. Bracket; 10. Shaded pole motor; 11. Water tank; 12. Cooling fan blade; 13. Working fan blade; 14. Back cover; 15. Connecting wire; 16. Plug; 17. Heat dissipation hole; 18. Protrusion; 19. Storage tray. Detailed Implementation

[0020] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0021] Secondly, the term "an embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that excludes other embodiments.

[0022] Please see Figures 1 to 4 As shown, this utility model provides an air-powered electric oven based on micro-steam, including an outer shell 1. A water base 4 is connected to the left side of the top of the inner cavity of the outer shell 1. A water pipe 5 is connected to the bottom of the water base 4. A water cover 6 is provided on the top of the water base 4. A connecting frame 7 is fixedly connected to the inner wall of the outer shell 1. A heating element 8 is fixedly connected to one side of the connecting frame 7. A bracket 9 is fixedly connected to the top of the connecting frame 7. A shaded pole motor 10 is fixedly connected to the top of the bracket 9. A water storage tank 11 is fixedly connected to the other side of the connecting frame 7.

[0023] A movable door 2 is movably connected to the bottom of the front of the outer casing 1, and a knob 3 is provided at the top of the front of the outer casing 1.

[0024] A back cover 14 is fixedly connected to the back of the outer casing 1, a connecting wire 15 is fixedly connected to one side of the back cover 14, and a plug 16 is fixedly connected to one side of the connecting wire 15.

[0025] Both sides of the inner cavity of the connecting frame 7 are fixedly connected to protrusions 18, and a storage tray 19 is provided on one side of the protrusions 18.

[0026] The front and rear sides of the top of the connecting frame 7 are bolted to the frame, and the top of the frame is fixedly connected to the outer shell 1.

[0027] Support legs are fixedly connected to the four corners of the bottom of the outer shell 1, and the bottom of the support legs is provided with anti-slip texture.

[0028] A cooling fan 12 is fixedly connected to the top of the output end surface of the shaded pole motor 10, and a working fan 13 is fixedly connected to the bottom of the output end surface of the shaded pole motor 10.

[0029] A heat dissipation hole 17 is provided on the other side of the back cover 14, and heat dissipation grooves are provided on the top and bottom of both sides of the outer shell 1.

[0030] Working principle: After opening the removable water cap 6 through the pre-set opening on the top of the outer shell 1, the user injects water into the water base 4, which is connected to the top left side of the inner cavity of the outer shell 1. The water base 4, as a temporary water storage component, will stably guide the water through the water pipe 5 connected at the bottom to the water storage tank 11 fixed on the other side of the connecting bracket 7, completing the water source reserve before the generation of micro-steam. This process does not require external pipes or interruption of oven operation. It only requires simple water replenishment before or between cooking, making it convenient to operate. At the same time, the capacity design of the water storage tank 11 is adapted to the heating efficiency of the heating element 8, which can avoid the problem of water accumulation in the inner cavity due to excessive water or frequent water replenishment due to insufficient water. After startup, the heating element 8, fixed to one side of the connecting frame 7, is powered on and heats up. This heat not only provides the oven cavity with the high-temperature environment required for baking but also directly affects the adjacent water tank 11. The high temperature generated by the heating element 8 is quickly transferred to the water in the water tank 11, causing the water to evaporate and form tiny steam particles. The amount of steam generated can be indirectly controlled by the temperature of the heating element 8 to suit the humidification needs of different foods. Simultaneously, while the heating element 8 heats and generates steam, the shaded-pole motor 10, fixed to the top bracket 9 of the connecting frame 7, starts synchronously. The working fan 13, connected to the bottom of the output surface of the shaded-pole motor 10, drives the fan... The high-speed rotation of the motor creates an airflow towards the inner cavity. This airflow carries the micro-steam generated above the water tank 11 into the oven's inner cavity, where it mixes with the hot air generated by the heating element 8, forming a mixed airflow of "hot air plus micro-steam." Simultaneously, the cooling fan 12 on the top of the output surface of the shaded-pole motor 10 rotates with the motor. This helps reduce the heat generated by the motor during operation, ensuring stable motor operation. Furthermore, the airflow it generates further aids in the diffusion of micro-steam, preventing it from accumulating around the water tank 11 and ensuring that steam enters the inner cavity evenly. This mixed airflow entering the inner cavity will... Driven by the 13 fan blades, a circulating flow is formed within the inner cavity: hot air provides the necessary temperature for baking, ensuring the food is cooked through and develops a crispy texture; micro-steam adheres to the surface of the food, replenishing the moisture lost during baking and preventing the outer skin from becoming dry and the inside from becoming tough; at the same time, the presence of micro-steam optimizes the temperature distribution within the inner cavity, reducing localized temperature differences caused by dead zones in the hot air flow, resulting in more even heating of all parts of the food. This effectively solves the problem of "partial burning and partial undercooking" that often occurs in traditional pure hot air ovens, ultimately achieving a crispy exterior and tender, moist interior.

[0031] It is important to note that the constructions and arrangements of this application shown in several different exemplary embodiments are merely illustrative. Although only a few embodiments are described in detail in this disclosure, those who consult this disclosure will readily understand that many modifications are possible (e.g., changes in the size, dimensions, structure, shape and proportion of various elements, as well as parameter values ​​(e.g., temperature, pressure, etc.), mounting arrangements, use of materials, color, orientation, etc.) without substantially departing from the novel teachings and advantages of the subject matter described in this application). For example, an element shown as integrally formed may be composed of multiple parts or elements, the position of elements may be inverted or otherwise altered, and the nature or number or position of discrete elements may be changed or altered. Therefore, all such modifications are intended to be included within the scope of this utility model. The order or sequence of any process or method steps may be changed or rearranged according to alternative embodiments. In the claims, any "device plus function" clause is intended to cover the structure described herein that performs the function, and not only structural equivalents but also equivalent structures. Without departing from the scope of this invention, other substitutions, modifications, alterations, and omissions may be made in the design, operation, and arrangement of the exemplary embodiments. Therefore, this invention is not limited to the specific embodiments, but extends to various modifications that still fall within the scope of the appended claims.

[0032] Furthermore, in order to provide a concise description of exemplary embodiments, not all features of actual embodiments (i.e., those features that are not relevant to the best mode of carrying out the present invention as currently considered, or those features that are not relevant to implementing the present invention) may be omitted.

[0033] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this utility model, and are not intended to limit the scope of protection of this utility model. Although this utility model has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of this utility model without departing from the essence and scope of the technical solutions of this utility model.

Claims

1. A micro-steam-based air-fired oven, comprising a shell (1), characterized in that: A water seat (4) is connected to the left side of the top of the inner cavity of the outer shell (1). A water pipe (5) is connected to the bottom of the water seat (4). A water cover (6) is provided on the top of the water seat (4). A connecting frame (7) is fixedly connected to the inner wall of the outer shell (1). A heating tube (8) is fixedly connected to one side of the connecting frame (7). A bracket (9) is fixedly connected to the top of the connecting frame (7). A shaded pole motor (10) is fixedly connected to the top of the bracket (9). A water storage tank (11) is fixedly connected to the other side of the connecting frame (7).

2. The air-fired electric oven based on micro-steam according to claim 1, characterized in that: A movable door (2) is movably connected to the bottom of the front of the outer casing (1), and a knob (3) is provided at the top of the front of the outer casing (1).

3. The air-powered electric oven based on micro-steam according to claim 1, characterized in that: A back cover (14) is fixedly connected to the back of the outer shell (1), a connecting line (15) is fixedly connected to one side of the back cover (14), and a plug (16) is fixedly connected to one side of the connecting line (15).

4. The air-powered electric oven based on micro-steam according to claim 1, characterized in that: Both sides of the inner cavity of the connecting frame (7) are fixedly connected to protrusions (18), and a storage tray (19) is provided on one side of the protrusions (18).

5. The air-fired electric oven based on micro-steam according to claim 1, characterized in that: The front and rear sides of the top of the connecting frame (7) are both bolted to a frame, and the top of the frame is fixedly connected to the outer shell (1).

6. The air-powered electric oven based on micro-steam according to claim 1, characterized in that: The four corners of the bottom of the outer shell (1) are fixedly connected with support legs, and the bottom of the support legs is provided with anti-slip texture.

7. The air-powered electric oven based on micro-steam according to claim 1, characterized in that: A cooling fan (12) is fixedly connected to the top of the output end surface of the shaded pole motor (10), and a working fan (13) is fixedly connected to the bottom of the output end surface of the shaded pole motor (10).

8. An air-fired electric oven based on micro-steam according to claim 3, characterized in that: A heat dissipation hole (17) is provided on the other side of the back cover (14), and heat dissipation grooves are provided on the top and bottom of both sides of the outer shell (1).

Images