42 results about "Internal temperature" patented technology

The invention relates to the technical field of temperature measurement, and discloses a high-precision anti-interference food core temperature probe which comprises a first probe used for measuring the internal temperature of food, the temperature measuring end of the first probe is provided with a first heat conduction contact, and the outer wall of the first probe is slidably provided with a sliding plate. A second probe used for measuring the temperature of the outer surface of the food is elastically arranged on the outer wall of the sliding plate, and a second heat conduction contact is arranged at the temperature measuring end of the second probe; the outer wall of the first probe is sleeved with an implanter. The first probe is inserted into food through the first heat conduction contact to accurately capture the core temperature of the food, the second probe is tightly attached to the surface of the food through the second heat conduction contact to obtain surface temperature data, temperature signals of the first probe and the second probe are processed and then transmitted to the numerical control board, the temperature and the temperature difference are displayed in real time, and an operator can adjust the cooking degree accordingly. And the condition that the outside of food is scorched and inside or the inside of food is over-cooked and the outside taste becomes poor is effectively reduced.

One or more implementations of the present disclosure relate to a wireless, multi-sensor food thermometer that includes a temperature probe having a linear array of temperature sensors that are operative to measure: temperature profiles within a food product during a cooking process, a temperature at a core of the food product, a temperature at the surface of the food product, and a temperature of the ambient cooking environment in which the food is being cooked. The temperature probe includes a wireless interface that transmits temperature information to one or more external devices for use thereby. Rather than transmitting raw temperature data, the temperature probe may transmit coefficients that correspond to a function that describes the temperature profile within the food or parameters necessary to solve a governing heat equation, which reduces data transmission requirements and reduces power consumption. The food thermometer may include a charger case that houses the temperature probe and charges a power source of the temperature probe using a replaceable battery.

The present application relates to the dough processing technical field, particularly to a dough fermentation device with constant temperature and humidity function, including processing bin, the top of processing bin is provided with transparent sealing cover for sealing, the top of transparent sealing cover is provided with humidifier for humidifying the inside of processing bin, and the top of transparent sealing cover is also provided with thermometer for monitoring the temperature of the inside of processing bin, and the outside of processing bin is provided with controller for adjusting the data of humidifier and thermometer, the inside of processing bin is provided with fermentation detection mechanism for cutting dough; the present application is driven to insert cutting knife into the inside of dough accurately and cut out incision through the cooperation of fermentation detection mechanism, embedding mechanism, fermentation tray, cutting knife, electric hydraulic rod and pressure rod and other structures, which can intuitively present the pore state of the inside of dough, so as to facilitate the accurate judgment of fermentation degree by operator, thereby improving the taste of finished food, reducing the waste of raw materials and cost loss caused by misjudgment.

1. The name of the design product: roast probe assembly. 2. The use of the design product: for real-time monitoring and measuring the internal temperature of barbecue food (especially meat). 3. The design points of the design product: in the perspective view. 4. The picture or photo that best indicates the design points: perspective view.

The invention relates to the technical field of food processing, and discloses a vertical rotary barbecue oven and a control method.The vertical rotary barbecue oven comprises a control base and a barbecue oven cavity formed in the control base, a heating device is vertically arranged in the center of the barbecue oven cavity, barbecue sticks are distributed on the two sides of the barbecue oven cavity, and food materials can be evenly heated in combination with a rotary mechanism; various sensors in the acquisition assembly can acquire the surface temperature and the internal temperature of the barbecued food material and the linear distance from the heating device to the surface of the barbecued food material, so that whether the food material is mature or not is judged, and the external heating efficiency is controlled; according to different food materials and different tastes, an inner temperature threshold value of the food materials is automatically set to obtain a desired barbecue cooking degree, a low-pressure input mode realizes a higher barbecue temperature condition, the temperature rising time of the barbecue oven is shortened, the temperature rising speed of the barbecue oven is improved, it is guaranteed that oil and water in barbecued meat or food are locked, and high quality of barbecued products is achieved. And low-voltage input ensures the safety of a working environment, and more energy consumption is saved.

The invention relates to the technical field of temperature measurement based on a food type self-adaptive temperature measurement strategy, and discloses a temperature measurement method and device based on the food type self-adaptive temperature measurement strategy and a medium. The temperature measurement process can adapt to the heat conduction characteristics of different foods, the pertinence of temperature acquisition is improved, the adaptive optimization of the temperature measurement strategy is realized by acquiring detection data of each probe and dynamically adjusting the weight of the probe according to the detection data, the system can accurately reflect the change of the internal temperature gradient, and finally, the real-time temperature is subjected to weighted fusion, so that the accuracy of temperature measurement is improved. And the measured temperature of the food to be subjected to temperature measurement is obtained. The method has the beneficial effects that the problems that a traditional temperature measurement method is inaccurate in measurement, cannot reflect the gradient, depends on manual operation and the like are effectively solved, and the temperature measurement precision, the operation convenience and the final cooking quality stability of the intelligent cooking equipment are remarkably improved.

The utility model provides a drying temperature control device for sausages and bacon, which comprises a drying box body and a plurality of circulating pipes, a frequency conversion fan is obliquely arranged at the upper end of the right side of the drying box body, fixed strip blocks are fixed on the left side and the right side of the lower end in the drying box body, and an oil collecting groove plate is horizontally arranged at the upper ends of the fixed strip blocks. The multiple circulating pipes are sequentially embedded into the rear end of the drying box body from left to right, inclined air outlet pipes are installed on the front sides of the upper ends of the multiple circulating pipes, and air outlets are formed in the inclined ends of the multiple inclined air outlet pipes. According to the utility model, a gear transmission type rotary structure is adopted, the rotary heating of the hung sausages and preserved meat can be realized, the heating uniformity of the sausages and preserved meat can be ensured, and meanwhile, a multi-point circulating air inlet and outlet structure is matched, so that the hot air dead angle can be eliminated, and the temperature consistency of each area can be ensured.

The invention discloses an oven preheating method and an oven, and relates to the technical field of smart home, the method comprises the steps of determining baking control parameters of the oven based on a baking demand of a user, and determining a target temperature of a preheating task of the oven and a fan operation mode based on the baking control parameters; according to the fan operation mode and the load rated working power of each heating pipe in the oven, preheating control information of the oven is determined, and the preheating control information comprises fan operation parameters, preheating heating pipes of the oven and the working power of the preheating heating pipes; and a fan of the oven is controlled to operate based on the fan operation parameters, a preheating heating pipe operates based on the working power of the preheating heating pipe so as to execute the preheating task of the oven, and the preheating task of the oven is ended when the internal temperature of the oven reaches the target temperature. The oven preheating task can be executed in a high-quality mode, the preheating effect and the control accuracy of the preheating task are improved, the environment in the oven after preheating is more suitable for executing the baking task, and the food baking effect is improved.

The application relates to the field of intelligent commercial kitchen equipment, in particular to a chef function energy consumption dynamic optimization management system based on digital twinning; the system comprises a multi-dimensional perception module, a twinning inversion module, a risk decision module and a closed-loop correction module; the system inverses an internal temperature field by collecting equipment operation and food material response data; the core of the system is to introduce model confidence entropy to quantitatively predict uncertainty and establish a risk self-adaptive decision mechanism; when the confidence is high, intermittent energy input is performed by using thermal inertia to save energy; when the confidence is lower than a threshold value, the energy-saving strategy is fused and switched to a robust safety mode for continuous heating; the application solves the technical contradiction between simply pursuing energy saving and insufficient heating, and realizes dynamic switching of energy efficiency priority and robust safety.

The utility model relates to the technical field of kitchen appliances, in particular to an intelligent oven with a uniform heating function. According to the technical scheme, the oven comprises an oven body, an oven door is movably arranged on the front face of the oven body, heating lamps used for heating and baking are arranged on the inner walls of the two sides, the inner wall of the top and the inner wall of the bottom of the oven body, and a rotating structure used for improving the heating uniformity is arranged on the inner wall of the bottom of the oven body; the multi-directional heating lamps are arranged, the driving motor is arranged, the heating uniformity of food can be further improved, the temperature sensor, the PLC, the rotating motor, the steel ball and the cover are arranged, and if the temperature in the box body is not within a preset temperature interval, the heating lamp is turned on, and the heating lamp is turned off. The motor is rotated to drive the steel ball on the output shaft to hit the cover to make a sound, so that a user can be reminded that the internal temperature does not meet the preset standard, the user can check whether equipment has faults or not in time and take corresponding measures in time, and the baking quality and efficiency are ensured.

The invention discloses an auxiliary cooking method and device, electronic equipment, a storage medium and a program product, and relates to the technical field of intelligent cooking. The method comprises the steps of obtaining a target to-be-cooked menu, and determining cooking data of the target to-be-cooked menu; in the cooking process, an infrared image of a cooking pot and a cooking pot image are obtained respectively; extracting a target cooking area in the cooking pot image, mapping the target cooking area to the infrared image, and determining the surface temperature of a cooking food material based on a mapping result; and determining an internal temperature of the cooking food material based on the surface temperature, determining a current cooking state based on the internal temperature, and generating a target execution instruction based on the current cooking state. According to the scheme, the multi-point temperature distribution in the pot can be sensed in real time, the heat state of the food materials can be accurately estimated, the heating strategy is dynamically optimized based on the characteristics of the food materials, nutrition loss or burning of the food materials is avoided, and the cooking precision is improved.

The utility model provides a full-automatic intelligent soup and porridge stove, and belongs to the technical field of soup and porridge stoves. Comprising a stainless steel inner barrel, one side of the bottom of the stainless steel inner barrel is fixedly connected with an elbow, and the elbow is fixedly connected with a drainage valve; and the control assembly is used for controlling the water consumption and the temperature in the stainless steel inner barrel, and the control assembly is connected with the stainless steel inner barrel. By arranging the control assembly, automatic reset work can be achieved on the basis that the temperature can be controlled, it is ensured that the internal temperature of the stainless steel inner barrel can be freely controlled, the effect that the stainless steel inner barrel is not stuck to the bottom is achieved, and an operator adjusts the internal temperature of the stainless steel inner barrel in time through an intelligent face control board; the precision of temperature adjustment in the stainless steel inner barrel in the food cooking process is guaranteed, the intelligent surface control board has the effects of reservation, timing, graded heating and the like, and the efficiency and convenience of using the soup and porridge stove by operators are greatly improved.

The invention relates to a steaming oven operation method and device, a steaming oven, a storage medium and a program product, firstly, a heating assembly can be controlled to be started according to a corresponding mode to heat food materials according to the food material type, the food material size, the food material weight and the needed cooking taste; in the heating process, according to different sizes of the food materials, the heating temperature and / or the heating mode of the food materials can be adjusted according to the surface temperature and the weight information of the small-size food materials, and the heating temperature and / or the heating mode of the food materials can be adjusted according to the surface temperature and the internal temperature of the large-size food materials. According to the scheme, food materials are not simply cooked according to a fixed program, the heating temperature and / or the heating mode are / is adjusted according to different sizes of the food materials in combination with the surface temperature + weight information or the surface temperature + internal temperature mode in the cooking process, it is ensured that the food materials are integrally heated evenly, and the cooking effect of the steaming oven is improved; and diversified user requirements can be met.

The invention discloses a temperature measuring method for an electric ceramic heating appliance, and relates to the technical field of household appliances. The method comprises the following steps: 1, mounting a temperature measurement type infrared stove plate on an electric ceramic heating appliance; step 2, detection and temperature measurement: during detection, detecting whether a pot exists or not and the temperature of the bottom of the pot through a temperature measurement mechanism; 2.1, detection: the temperature measuring mechanism judges whether cookware is on the stove surface by distinguishing the difference between the transfer heat and the radiant heat; 2.2, temperature measurement: a temperature measurement mechanism judges whether the cookware is in a normal cooking state or a dry burning state by detecting a curve of the temperature of the bottom of the cookware; temperature measurement is achieved, the heat insulation wall forms two thermal isolations, it is ensured that the temperature measurement element is not interfered by the temperature in the machine, the state of the cookware can be judged during cooking, and the use safety is improved.

The invention relates to the technical field of cooking, and discloses a meat cooking method and equipment thereof, and the equipment comprises a steaming oven, a computer readable storage medium and a computer program product. The meat cooking method is applied to a steaming oven and comprises the following steps: acquiring the thickness and fat-lean ratio of meat; acquiring reference cooking parameters of the meat based on the thickness and the fat-lean ratio; controlling the steaming and baking oven to cook the meat on the basis of the reference cooking parameters until the internal temperature of the meat reaches a preset temperature threshold value; the cooking parameters of the steaming and baking oven are adjusted to be preset cooking parameters, the steaming and baking oven continues to be controlled to cook the meat, cooking of the meat is completed, and the skin of the meat becomes crispy. Through the above mode, the meat cooking method can automatically match the reference cooking parameters according to the meat thickness and the fat-lean ratio, thereby realizing adaptive control, and ensuring the consistency and stability of the quality of finished products.

The utility model discloses a high-temperature fermentation device for palm kernel meal, which belongs to the field of fermentation devices and comprises a fermentation tank, a measuring component is arranged at the top of the fermentation tank and comprises two guide rails fixed at the top of the fermentation tank, sliding sleeves are slidably connected onto the guide rails, and the sliding sleeves are connected with the measuring component. Through the arrangement of the guide rail, the sliding sleeve, the support, the electric push rod and the thermometer, when the internal temperature of palm kernel meal needs to be measured, the motor is started, the motor drives the sliding sleeve and the support to move through the rolling wheels, after the support moves to the position needing to be measured, the electric push rod is started, and the temperature of the palm kernel meal is measured. The electric push rod is used for measuring the temperature of the palm kernel meal inserted into the thermometer, and the temperature is displayed through the display screen after being measured, so that a worker does not need to climb to the accumulated palm kernel meal during temperature measurement, the risk that the worker falls into the palm kernel meal is avoided, and the temperature measurement is safer.

This utility model discloses a ventilation system for adjusting the temperature and humidity of a Tibetan chicken coop, relating to the field of chicken coop ventilation technology. It includes a coop body and ventilation mechanisms installed on the outer walls at both ends of the coop body. The ventilation mechanisms include square grooves formed at the top and bottom of the outer walls at both ends of the coop body. This utility model utilizes natural wind for ventilation by having adjacent airflow components installed at the top and bottom of both ends of the coop body for exhaust and intake, respectively. An air cleaning mechanism cleans the air inside the coop, improving the quality of Tibetan chicken farming. The exhaust mechanism dissipates heat when the internal temperature of the coop is high. By combining the exhaust mechanism with an active adjustment mechanism, the system can actively open and close the intake and exhaust according to temperature requirements, thereby utilizing external air to regulate the internal temperature of the coop, reducing energy consumption and farming costs.

The application discloses a steam passage assembly, a detachable cover assembly, a cover body and a cooking utensil. The steam passage assembly is formed with a supplementary cooking steam supply passage and a cooking steam discharge passage. The supplementary cooking steam supply passage is used for passing steam for supplementary cooking of a cooking cavity. The cooking steam discharge passage is used for passing steam discharged from the cooking cavity. The supplementary cooking steam supply passage is arranged inside the cooking steam discharge passage. According to the application, the supplementary cooking steam supply passage is contained inside the cooking steam discharge passage. The structure of the two steam passages can be more compactly arranged, so that the internal space in the cover body occupies less space, which is beneficial to miniaturization of the cover body and improves the utilization rate of the internal space. The internal temperature of the cooking steam discharge passage is relatively high. The supplementary cooking steam supply passage can maintain a higher temperature. The temperature of the supplementary cooking steam is higher, the supplementary cooking effect is better, and the supplementary cooking steam is not condensed and liquefied when being transmitted in the supplementary cooking steam supply passage.

The invention relates to the technical field of barbecue oven intelligent control, and particularly discloses a control system for an intelligent barbecue oven and the intelligent barbecue oven, and the control system comprises a multi-dimensional data monitoring module which collects the temperature of each position point on the inner surface of an oven chamber, environment temperature change parameters, the surface state of food materials and the internal temperature in real time; the temperature model building module is used for building a three-dimensional temperature field model based on the temperature in the furnace chamber and identifying a to-be-adjusted area; the food material state analysis module calculates an environment heat dissipation compensation coefficient and a food material thermal response coefficient, and the compensation coefficient determination module determines a thermal inertia compensation coefficient according to the environment heat dissipation compensation coefficient and the food material thermal response coefficient; and the heating assembly control module controls the output power of the heating assembly of each subarea in real time by combining the deviation between the temperature of the area to be adjusted and a preset staged temperature threshold value and a thermal inertia compensation coefficient. According to the system, refined and automatic heating adjustment of the barbecue oven is achieved, the baking quality and consistency of food materials are improved, and energy consumption and use experience are optimized.

The invention provides a rice cooker for improving the taste of rice. The disclosed rice cooker is provided with: a pot which has a bottom and a wall part and accommodates an object to be cooked including water and rice; a main body which is provided with an upper opening part and accommodates the pot; a coil that inductively heats the bottom; a wall heating element for heating the wall of the pot by heating; a bottom temperature detection unit that detects the temperature of the bottom; an internal temperature detection unit that detects the temperature of air located in the internal space of the pot; and a control unit that controls the power supplied to the coil on the basis of the temperature detected by the bottom temperature detection unit, and that controls the power supplied to the wall heating element on the basis of the temperature detected by the internal temperature detection unit independently of the control of the power supplied to the coil.

To provide a heating cooker capable of estimating an internal temperature of a food material without invasion into the food material.SOLUTION: A heating cooker according to one aspect of the present invention includes a storage chamber including a placement surface on which food is placed, a heating unit configured to heat the food, an ultrasonic probe provided on the placement surface and including a transmission unit configured to transmit an ultrasonic wave to the food and a reception unit configured to receive the ultrasonic wave reflected inside the food, and a temperature estimation unit configured to estimate an internal temperature of the food placed on the placement surface based on a propagation time of the ultrasonic wave from transmission of the ultrasonic wave to reception of the ultrasonic wave reflected inside the food.SELECTED DRAWING: Figure 4

This utility model discloses a warm-air dry-type insulated food cart in the field of food cart technology, including a base, an insulated box, and a drying box. The insulated box is fixedly connected to the top of the base, and the drying box is embedded in the left side wall of the insulated box. The right side wall of the inner cavity of the insulated box has slots arranged sequentially from top to bottom. A sealing vertical plate is fixedly connected to the inner cavity of the insulated box. An electric heating tube is embedded inside the sealing vertical plate, and the electric heating tube is arranged sequentially from top to bottom. A sealing groove is formed on the right side wall of the sealing vertical plate, and a branch pipe is provided inside the sealing groove. The branch pipe extends to the left side of the sealing vertical plate, and a connecting pipe is fixedly connected between the ends of the branch pipe. This warm-air dry-type insulated food cart has a reasonable structural design, which can make the internal temperature of the insulated food cart more stable, improve its applicability, improve the quality of the warm air inside the insulated food cart, and ensure the safety of the insulated food.

This invention discloses a cooking appliance and its control method and apparatus, storage medium, and processor. The method includes: controlling the cooking appliance to sequentially execute different working stages, wherein the working stages include at least a low-temperature heating and marinating stage; controlling the cooking appliance to maintain an internal temperature greater than or equal to a first preset temperature and less than a second preset temperature during the low-temperature heating and marinating stage, and operating within a first preset time period. This invention solves the technical problem in the prior art where the cooking process for meat using cooking appliances only involves prolonged high-temperature simmering, resulting in poor flavor absorption and cooking effect after cooking.

The invention provides a refrigerator compressor operation rotating speed control method. The method comprises the steps that a linear relation model of the compressor rotating speed and the real-time temperature difference between the current temperature and the preset target temperature is established; according to a preset compressor minimum operation rotating speed, a preset compressor maximum operation rotating speed, a detectable minimum temperature difference and a preset maximum temperature difference, a basic rotating speed and a temperature change influence coefficient are obtained through calculation; the temperature in the refrigerator is monitored in real time through a temperature sensor so as to obtain the current temperature, and the real-time temperature difference between the current temperature and the preset target temperature is calculated; substituting the real-time temperature difference into the linear relation model, and calculating to obtain an initial rotating speed value; and the initial rotating speed value is processed to obtain a final instruction rotating speed, and the final instruction rotating speed is sent to a compressor driver to control a compressor to operate, so that the problems that the rotating speed of the compressor limits improvement of the refrigerating efficiency and energy consumption is reduced are solved.

A household cooker according to one embodiment of the present invention comprises: a lower container which is directly heated by a lower heating body; an upper container which accommodates an object to be cooked therein, is disposed at the upper end of the lower container, and provides a cooking space so that the internal temperature of the object to be cooked is increased by means of the air heated by the lower container; and a cover that covers the upper container and prevents the cooking object from being exposed to the outside, and the upper container includes: a cooking table on which the cooking object is placed; a hot air inflow part located in the center of the cooking table so that the heated air flowing in through the lower container is discharged along the surface of the cooking table; a discharge groove located at the edge of the cooking table so that substances discharged from the cooking object are gathered along the downward inclination of the cooking table; and the wing part is connected with the discharge groove and is used for placing the edge of the cover so as to fix the cover.

The invention discloses a food equipment disinfection process optimization method based on a real-time monitoring and prediction model, and relates to the technical field of food equipment disinfection, and the method comprises the following steps: collecting a thermal imaging image of the surface of food equipment and internal temperature data of dry heat disinfection equipment when the dry heat disinfection equipment is utilized to disinfect the food equipment every time; performing temperature error analysis and normal fluctuation analysis to obtain temperature error fluctuation data; when the dry heat disinfection equipment is used for disinfecting the food equipment, temperature information of the surface of the food equipment is obtained according to the temperature error fluctuation data, and temperature change prediction is carried out to obtain temperature change prediction data; the heating power of the dry heat disinfection equipment is adjusted and optimized in real time; the method is used for solving the problems that when dry heat disinfection equipment is used for disinfecting food equipment in an existing food equipment disinfection technology, the overall temperature condition of the surface of the food equipment cannot be accurately obtained, temperature changes cannot be predicted, and then the heating power cannot be adjusted in advance.

According to the present invention, the internal temperature of edible animals is appropriately determined.　A freshness evaluation system 1 has a test kit 100 and a server 200 that can communicate with each other via a network N. The test kit 100 has a detector body 11 and a test body 20. The detector body 11 transmits results of temperature detection inside the test body 20 to the server 200. The server 200 holds information about a function representing the relationship between the temperature inside the test body 20 and the temperature inside the meat of the edible animal. The server 200 estimates the temperature inside the meat of the edible animal on the basis of the information and the results of temperature detection inside the test body 20. The server 200 calculates an evaluation value representing the freshness of the meat of the edible animal on the basis of the estimated temperature.

The invention discloses a chef machine dynamic regulation and control method and system based on intelligent semantic recognition, relates to the technical field of intelligent control of food processing machinery, and aims to solve the problems that state perception in a dough fermentation process is inaccurate and end point control depends on artificial experience. According to the method, a multi-modal data fusion and intelligent semantic analysis mechanism is constructed: firstly, the internal temperature, environment humidity and surface image data of dough are collected to generate a state monitoring sequence, then a comprehensive fermentation index is calculated by fusing multi-dimensional features through a regression algorithm, and the remaining time for reaching target semantics is predicted and deduced based on a time sequence; and then combining the residual time deviation with the current fermentation degree, generating an environment temperature regulation and control instruction by using a fuzzy control algorithm, and finally forming a closed-loop control process, and by converting abstract fermentation semantics into a quantitative control target, not only is blindness of traditional timing and constant-temperature control avoided, but also energy consumption is reduced. And the fermentation state sensing precision, the end point prediction accuracy and the finished product quality stability are obviously improved.

The utility model discloses a pressure cooking utensil, belongs to the field of life electric appliances, solves the problem that the internal temperature cannot be quickly changed due to the fact that the internal air pressure of the cooking utensil cannot be directly controlled, and adopts the technical scheme that the pressure cooking utensil comprises a pot body and a pot cover, and the pot cover covers the pot body to form a cooking cavity; the pot cover is provided with an exhaust structure, the pot body or the pot cover is provided with an air pump, the air pump comprises a first air port and a second air port, the first air port is communicated to the cooking cavity, the second air port is communicated to the atmosphere, one of the first air port and the second air port is an air inlet, and the other one is an air outlet; a first air valve is arranged between the first air port and the cooking cavity; and / or a second air valve is arranged between the second air port and the atmosphere. The cooking utensil is mainly used for controlling the interior of the cooking cavity to be at high pressure or low pressure, so that the temperature in the cooking cavity is rapidly increased or reduced.

This utility model provides an oven, including: a cabinet, a tray slidably connected inside the cabinet, and a heat-conducting plate fixedly installed on one side of the cabinet. This oven, through the design of sliding grooves, ventilation grooves, an inlet fan, an exhaust fan, heat dissipation holes, and heat dissipation fins, allows for convenient installation and removal of the tray, and flexible adjustment of its position and number, fully utilizing the oven's internal space. The ventilation grooves allow hot air to freely circulate above and below the tray, comprehensively enveloping the food, ensuring even baking and improving food quality. The inlet fan, exhaust fan, heat dissipation holes, and wave-shaped heat dissipation fins construct an efficient heat dissipation circulation system. Cold air is introduced by the inlet fan, fully exchanges heat with the heat dissipation fins, and is then rapidly exhausted through the heat dissipation holes by the exhaust fan, quickly removing heat and preventing the oven's internal temperature from becoming too high, extending the equipment's lifespan, reducing safety hazards, and providing users with a superior cooking experience.