A STEAM FURNACE CHAMBER

Abstract

This invention relates to the steam oven chamber (1) in which the water preferred to evaporate during the cooking process is retained and directed before evaporation in ovens that provide cooking by means of evaporation of water.

Description

1 TARIFF A STEAM FURNACE CHAMBER Technical Area 5 This invention enables cooking in ovens that use the evaporation of water. water that is preferred to evaporate during the process is preserved before evaporation. It relates to the steam furnace chamber into which it is directed and guided. Previous Technique People use various heat sources to cook food. Technology... With the development of food production, machines for cooking food have been developed. Food can be cooked in homes and... The machines used in restaurants to enable cooking are called stoves and 15 Bakeries can be given as an example. An oven works by applying heat to a chamber, which then heats the food placed inside. It is a cooking tool that enables food to be cooked. The cooking location and type of food vary. There are different types of ovens depending on the requirements. For restaurants or high-volume cooking 20 Industrial ovens are used in the places where this process is carried out. Especially suitable for home use, in homes and small businesses, for heating or cooking food. Ovens are used. There are also different types of household ovens. For example, top-mounted ovens. This section includes ovens with cooktops or built-in ovens. 25 The oven body contains a chamber. This chamber is where cooking takes place. It is used to carry out the process. To be cooked or heated. The desired ingredients are positioned inside the chamber. Heat is transferred to the chamber. The food inside the container is heated and transferred with the help of heat. The cooking process is being carried out. 2 Ovens with a steam cooking feature have a water reservoir. This water reservoir... By placing it in the chamber, steam is generated in the oven chamber during cooking. Thus... Foods can be cooked more evenly. In current technology, the direction of water flow in ovens capable of steam cooking is 5. This is done via a hose. This hose is connected to the reservoir. When the user tries to remove the reservoir, the water remaining in the hose spills out. It is splashing. Because there is no place for air to circulate in this structure, the user fills the container. Every time he removes it, he encounters the same problem. User Satisfaction cannot be achieved. 10 The invention in question involves the use of water found in ovens capable of steam cooking. In cases where the container needs to be removed, the user should be careful not to splash any water. It is possible to remove the reservoir without exposure. In this invention, the hose is vacuum-sealed. An air gap has been created to prevent it from having an adverse effect. This allows the water to flow more efficiently. 15 It flows freely and does not accumulate anywhere. Thus, user satisfaction is ensured. This is ensured. Purposes of the Invention The purpose of this invention is a steam oven chamber with an air flow gap. to accomplish. Another purpose of this invention is a steam oven chamber in which the water flow is rapid. to accomplish. 25 Another purpose of this invention is to create a steam oven chamber in which water does not accumulate in the hose. to accomplish. Another aim of this invention is to create a steam oven that provides user satisfaction. 30 The purpose is to realize the reservoir. 3 Brief Description of the Invention The initial requirement and the steps taken to achieve the purpose of this invention, and dependent on that requirement... The steam furnace chamber, water tank, hose, and flow chamber are defined in other requirements. It consists of 5 assistants. The water reservoir holds the water to be evaporated in steam ovens. filled by the user and stored before the cooking process This is the part where the water in the water tank is transferred to the cooking chamber. This is done via a hose. One end of the hose is inserted into the cooking chamber. It is positioned at one end, and the other end is connected to the water reservoir. Flow The assistant is positioned between the water tank and the hose. The water tank... during the process of removing it from its housing or the water inside the water tank from the hose The water is directed through the hose into the cooking chamber during the process of being fed into the cooking chamber. It allows it to flow. 15 Detailed Description of the Invention The steam oven chamber, constructed to achieve the purpose of this invention, is attached. These are shown in the figures; these figures are 20 Figure 1. Perspective view of the steam oven chamber without the hose. Figure 2. Perspective view of the steam oven chamber together with the hose. Figure 3. Cross-sectional view of the steam oven chamber without the hose. Figure 4. Perspective view of the flow aid. 25 Figure 5. Cross-sectional view of the flow aid. The parts in the figures are individually numbered, and these numbers correspond to: It is given below. 1. Steam oven chamber 4 2. Water tank 2.1. Water inlet 3. Hose 4. Flow assistant 4.1. Hose inlet 5 4.1.1. Connector 4.2. Water flow path 4.3. Airflow path 4.4. Air flow gap 4.5. Obstacle 10 4.6. Drip chamber 4.6.1. Flow opening 4.6.2. Water escape barrier 4.7. Connection body 4.7.1. Snap tab 15 In ovens that cook by evaporating water, during the cooking process water that is preferred to evaporate is stored before evaporation, and In its most basic form, the steam oven chamber (1) to which it is directed, - water is added by the user before cooking and cooking time is 20 minutes. at least one water reservoir that directs the water inside to the cooking chamber during the process (2), - the process of heating or cooking food or drinks in the oven the cooking chamber located where the user places food or drinks at least one hose (3) that directs the water, 25 - located between the water tank (2) and the hose (3), from the water tank (2) If removed, the water remaining inside the hose (3) will be removed by the vacuum effect. preventing spillage into the container (2)  at least one hose inlet (4.1) to which the hose (3) is connected,  Directing the water stored in the water reservoir (2) to the hose (3) 30 at least one water flow path opened for (4.2),  the vacuum effect created during the process of removing the water tank (2) from its housing opening towards the water flow path (4.2) for elimination and the water reservoir (2) at least one air stream passing through it during the process of removing it from its nest It includes at least one flow aid (4) with a path (4.3). In one application of the invention, the steam oven chamber (1) contains at least one water It has a reservoir (2). This water reservoir (2) is used for steam cooking. In auxiliary furnaces, the water to be evaporated is filled by the user, and It is the part where the water reservoir (2) is kept before the cooking process, located in the oven. It can be filled by removing it from its socket, or by gently moving it. 10 Filling can be provided. The water reservoir (2) included in this application of the invention It is constructed in an almost cylindrical geometric form and has at least one water inlet. (2.1) is available. The user can lightly fill the water tank (2) from the water inlet (2.1) mentioned above. by pulling it out or removing it completely and thus filling the water tank (2) Water is added to it. The steam oven involved in this application of the invention is 15 the water in the reservoir (1), in the water reservoir (2) towards the cooking chamber The transport is provided by means of a hose (3). This hose mentioned above (3) one end is positioned inside the cooking chamber and the other end is in the water tank. It is connected with (2). The water stored in the water tank (2) is used for cooking. During the process, the hose (3) is directed through the hose into the cooking chamber. 20 In one application of the invention, the steam oven chamber (1) has at least one flow There is a flow assistant (4). This flow assistant (4) is the water reservoir (2) It is positioned between the hose (3) and the housing of the water tank (2). During the removal process or the water inside the water tank (2) hose (3) 25 During the process of directing water into the cooking chamber, the water flows in a laminar manner. It ensures that the flow occurs inside the hose (3). At least one flow aid (4) There is a hose inlet (4.1). Located at this hose inlet (4.1) The hose (3) is mounted to the flow aid (4) via the connection end (4.1.1). is done. In addition to the hose inlet (4.1) in the flow aid (4), there is also a water flow 30 There is a water channel (4.2) and from this water channel (4.2) the water reservoir (2) 6 The water contained inside is directed toward the hose (3) and in this way Flow is provided. In this application of the invention, the flow aid (4) Ensuring the laminar flow of water directed through the water flow path (4.2) and also the vacuum effect during the process of removing the water tank (2) Preventing its formation is done by directing the air through the air flow path (4.3) 5 is provided. There must be at least one airflow gap (4.4) in the airflow path (4.3) and at least there is an obstacle (4.5) and through this mentioned air flow gap (4.4) The air is directed toward the water flow path (4.2) and the atmosphere in the water flow path (4.2) The pressure is brought to the same level as the external ambient pressure, thus creating a vacuum effect. It is broken. The obstacle (4.5) involved in this application of the invention is the air flow 10 It is capable of adjusting the flow rate of the gap (4.4). Obstacle (4.5) is preferred. in this case the air flow gap (4.4) should be closed or its diameter reduced This invention allows for the adjustment of the airflow rate. In the application, the air flow gap (4.4) and obstruction (4.5) are fixed and the flow The flow rate is also constant. The air flow gap (4.4) and 15 involved in this application of the invention A drip tray (4.6) is located on the part of the barrier (4.5) facing the external environment. and this mentioned drip tray (4.6) is located in the water flow path (4.2) the water suddenly escapes into the air flow path (4.3) and inside the air flow gap (4.4) If the water is directed towards the outside environment, it will go into the housing where the water reservoir (2) is placed. It is adapted to prevent leakage. At least one flow opening in the drip tray (4.6) is 20 (4.6.1) is located and this flow opening (4.6.1) allows the water to flow back into the air. It is adapted to direct the water flow from the gap (4.4) to the water flow path (4.2). The drip tray (4.6) also contains a water escape barrier (4.6.2) This water escape barrier (4.6.2) is located above the flow opening (4.6.1). positioned so that the water does not suddenly come out of the flow opening (4.6.1) 25 It is adapted to prevent flow. The flow involved in this application of the invention. In addition to the assistant (4), there is also a connecting body (4.7). The mentioned This connection body (4.7) is for mounting the flow aid (4) to the furnace body. adapted for and having at least one snap tab (4.7.1) in the connecting body (4.7) It is located. The connection body (4.7) and 30 are connected via the snap tab (4.7.1). Therefore, the flow aid (4) is mounted on the furnace body.

Claims

7 REQUESTS 1. In ovens that cook by evaporating water, cooking water that is preferred to evaporate during the process is preserved before evaporation. In its most basic form, it is 5 - water is added by the user before cooking and then cooked at least one water reservoir that directs the water inside to the cooking chamber during the process (2), - the process of heating or cooking food or drinks in the oven located in the cooking chamber where the user places food or drinks 10 containing at least one hose (3) that directs the water and - located between the water tank (2) and the hose (3), from the water tank (2) If removed, the water remaining inside the hose (3) will be removed by the vacuum effect. preventing spillage into the container (2)  at least one hose inlet (4.1) to which the hose (3) is connected, 15  directing the water stored in the water reservoir (2) to the hose (3) at least one water flow path opened for (4.2),  the vacuum effect created during the process of removing the water tank (2) from its housing opening towards the water flow path (4.2) for elimination and the water reservoir (2) During the process of removing it from its nest, there must be at least one air stream passing through it. 20 characterized by having at least one flow aid (4) with a path (4.3). steam oven chamber (1).

2. Positioned between the water tank (2) and the hose (3) and the water tank (2) during the process of removing it from its socket or the water inside the water reservoir (2) 25 During the process of directing the water into the cooking chamber via hose (3) flow aid (4) that enables laminar flow in the hose (3) steam oven chamber as in request 1, characterized by (1). 8 3. Through the connection end (4.1.1) located at the hose inlet (4.1) hose (3) as in claim 1 characterized by the mounted flow assistant (4). steam oven chamber (1).

4. The water stored in the water reservoir (2) flows towards the hose (3) 5 flow assistant (4) with water flow path (4.2) which is directed to provide flow. steam oven chamber as in request 1, characterized by (1).

5. Laminar flow of water directed through the water flow path (4.2) vacuum 10 during the process of ensuring and also removing the water tank (2) flow with an air flow path (4.3) that prevents the occurrence of its effect. steam oven chamber as in claim 1 characterized by its assistant (4) (1).

6. The atmospheric pressure in the water flow path (4.2) should be at the same level as the external ambient pressure. air is passed through which the water is directed towards the water flow path (4.2) for bringing it in. characterized by a flow aid (4) having at least one air flow gap (4.4). Steam oven chamber as in request 1 (1).

7. Obstacle (4.5) 20 which can adjust the flow rate of the air flow gap (4.4). steam oven chamber as in request 1, characterized by (1).

8. Closing or reducing the diameter of the air flow gap (4.4) by providing the barrier (4.5) that allows the air flow rate to be adjusted. The steam oven chamber as described in claim 1 (1). 25 9. Air flow gap (4.4) and the part of the obstruction (4.5) facing the external environment and the water moving in the water flow path (4.2) suddenly escapes into the air flow path (4.3) and if the water is directed towards the outside environment within the air flow gap (4.4) The drip irrigation system is adapted so that the water does not flow into the socket where the water reservoir (2) is placed. in request 1 characterized by flow assistant (4) with reservoir (4.6) steam oven chamber (1). 9 10. Water flows again from the air gap (4.4) to the water flow path (4.2). drip irrigation with flow opening adapted for direction (4.6.1) in request 1 characterized by flow assistant (4) with reservoir (4.6) steam oven chamber (1).

11. It is positioned at the top of the flow opening (4.6.1) and the water flow water adapted to prevent sudden outflow from the opening (4.6.1) Flow aid (4) with drip tray (4.6) with escape barrier (4.6.2) steam oven chamber as in request 1, characterized by (1).

12. The flow aid (4) is adapted for mounting on the furnace body and is the most flow with a connection body (4.7) having a small transition tab (4.7.1) steam oven chamber as in claim 1 characterized by its assistant (4) (1).