CN217659362U - Baking oven - Google Patents

Abstract

The application relates to a kitchen electricity technical field discloses an oven, includes: casing, first fan and air-dry wind channel. A baking cavity and an air drying cavity are defined in the shell, the baking cavity is provided with a baking air outlet and a baking air return opening, the air drying cavity is provided with an air drying air inlet and an air drying air outlet, and the air drying air inlet is communicated with the external environment of the oven; the first fan is arranged on one side of the baking cavity and provided with an air outlet channel, the air outlet channel is communicated with the baking air outlet, the air inlet end of the first fan is communicated with the baking air return inlet, and a heating assembly is arranged in the air outlet channel; the air drying air channel is arranged on one side of the air drying cavity, one end of the air drying air channel is communicated with the air drying air outlet, and the other end of the air drying air channel is communicated with the external environment of the oven. In the application, diversified cooking requirements of the user can be met, and the cooking experience of the user is improved.

Description

Baking oven

Technical Field

The application relates to the technical field of kitchen electricity, in particular to an oven.

Background

At present, an oven is used by more and more users as a common kitchen electrical device, the oven can be used for making baking and cooking food materials, and the users often have diversified cooking requirements when using the oven to cook the food materials.

In the related art, an air drying oven comprises an oven main body and an oven inner shell, wherein a heat insulation layer covers the inner surface of the oven main body, a high temperature resistant layer is arranged on the outer surface of the oven inner shell, an air dryer is arranged on the upper side inside the oven inner shell, and a protective cover is arranged outside the air dryer; the oven inner shell inner wall left and right sides sets firmly the electric plate, can utilize the cooperation of air dryer and electric plate to air-dry the culinary art to eating the material.

In the process of implementing the embodiments of the present disclosure, it is found that at least the following problems exist in the related art:

the function is single, can't carry out the culinary art of different grade type to multiple food simultaneously, is difficult to satisfy the diversified culinary art demand of user.

SUMMERY OF THE UTILITY MODEL

The following presents a simplified summary in order to provide a basic understanding of some aspects of the disclosed embodiments. This summary is not an extensive overview nor is intended to identify key/critical elements or to delineate the scope of such embodiments but rather as a prelude to the more detailed description that is presented later.

The embodiment of the disclosure provides an oven to toast and air-drying the culinary art to eating the material, satisfy user's diversified culinary art demand, improve user's culinary art and experience.

In some embodiments, an oven, comprising: casing, first fan and air-dry wind channel. A baking cavity and an air drying cavity are defined in the shell, the baking cavity is provided with a baking air outlet and a baking air return opening, the air drying cavity is provided with an air drying air inlet and an air drying air outlet, and the air drying air inlet is communicated with the external environment of the oven; the first fan is arranged on one side of the baking cavity and provided with an air outlet channel, the air outlet channel is communicated with the baking air outlet, the air inlet end of the first fan is communicated with the baking air return inlet, and a heating assembly is arranged in the air outlet channel; the air drying air duct is arranged on one side of the air drying cavity, one end of the air drying air duct is communicated with the air drying air outlet, and the other end of the air drying air duct is communicated with the external environment of the oven.

The oven provided by the embodiment of the disclosure can realize the following technical effects:

through toasting the chamber and air-drying the chamber and can toasting the edible material and air-dry culinary art simultaneously, when toasting edible material, utilize the air-out passageway of first fan to toast the intracavity and blow out the high temperature air current and continuously toast edible material, make the high temperature air current at toasting the intracavity circulation through toasting the air outlet and toasting the return air inlet, improve the toasting efficiency of edible material, when air-drying edible material, utilize air-dry wind channel to air-dry the intracavity air current and continuously suck and discharge to the oven external environment, external air current continues to flow in through air-drying the air intake and air-dries the intracavity, through the continuous inflow of external air current and air-dry the intracavity air current continuously discharge, utilize external air current to air-dry the edible material of intracavity and air-dry the culinary art, improve the air-dry effect of edible material, thereby satisfy user's diversified culinary art demand, improve user's culinary art experience.

The foregoing general description and the following description are exemplary and explanatory only and are not restrictive of the application.

Drawings

One or more embodiments are illustrated in the accompanying drawings, which correspond to the accompanying drawings and not in a limiting sense, in which elements having the same reference numeral designations represent like elements, and in which:

FIG. 1 is a schematic view of an oven provided by embodiments of the present disclosure;

FIG. 2 is a schematic structural view of a baking chamber and an air drying chamber provided by the embodiment of the present disclosure;

fig. 3 is a schematic structural diagram of a first fan and an air outlet channel provided in the embodiment of the present disclosure;

FIG. 4 is a schematic structural view of another oven provided by an embodiment of the present disclosure;

FIG. 5 is a schematic cross-sectional view of an air-drying chamber provided by an embodiment of the present disclosure;

FIG. 6 is a schematic structural view of an air drying duct provided by an embodiment of the present disclosure;

FIG. 7 is a schematic diagram of an air-drying chamber provided by an embodiment of the present disclosure;

FIG. 8 is a schematic structural view of a seasoning tray according to an embodiment of the present disclosure;

FIG. 9 is a schematic cross-sectional view of a seasoning tray provided by embodiments of the present disclosure;

FIG. 10 is a schematic structural view of a toasting chamber according to embodiments of the present disclosure;

fig. 11 is a front view of a toasting cavity provided by embodiments of the present disclosure.

Reference numerals:

100. a housing; 200. a baking chamber; 210. baking the air outlet; 220. baking the air return opening; 230. a first fan; 231. an air outlet channel; 232. a heating assembly; 240. baking the sealing door; 250. baking the tray; 251. a baking area; 300. an air-drying cavity; 310. air drying the air inlet; 311. a first air inlet; 312. a second air inlet; 320. air drying the air outlet; 330. air drying the air duct; 331. a fan bin; 332. a suction section; 333. an air outlet section; 334. a second fan; 335. an air valve; 340. air-drying the sealing door; 350. air-drying the tray; 351. air-drying the area; 352. a receiving area; 353. a receiving tray; 354. a flow through groove; 355. a vent hole; 356. a shelf.

Detailed Description

So that the manner in which the features and elements of the disclosed embodiments can be understood in detail, a more particular description of the disclosed embodiments, briefly summarized above, may be had by reference to the embodiments, some of which are illustrated in the appended drawings. In the following description of the technology, for purposes of explanation, numerous details are set forth in order to provide a thorough understanding of the disclosed embodiments. However, one or more embodiments may be practiced without these details. In other instances, well-known structures and devices may be shown in simplified form in order to simplify the drawing.

The terms "first," "second," and the like in the description and in the claims, and the above-described drawings of embodiments of the present disclosure, are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It should be understood that the data so used may be interchanged under appropriate circumstances such that embodiments of the present disclosure described herein may be made. Furthermore, the terms "comprising" and "having," as well as any variations thereof, are intended to cover non-exclusive inclusions.

In the embodiments of the present disclosure, the terms "upper", "lower", "inner", "middle", "outer", "front", "rear", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings. These terms are used primarily to better describe the disclosed embodiments and their examples and are not intended to limit the indicated devices, elements or components to a particular orientation or to be constructed and operated in a particular orientation. Moreover, some of the above terms may be used to indicate other meanings besides the orientation or positional relationship, for example, the term "on" may also be used to indicate some kind of attachment or connection relationship in some cases. The specific meanings of these terms in the embodiments of the present disclosure can be understood by those of ordinary skill in the art as appropriate.

In addition, the terms "disposed," "connected," and "secured" are to be construed broadly. For example, "connected" may be a fixed connection, a detachable connection, or a unitary construction; can be a mechanical connection, or an electrical connection; may be directly connected, or indirectly connected through intervening media, or may be in internal communication between two devices, elements or components. Specific meanings of the above terms in the embodiments of the present disclosure can be understood by those of ordinary skill in the art according to specific situations.

The term "plurality" means two or more unless otherwise specified.

It should be noted that, in the case of no conflict, the embodiments and features in the embodiments of the present disclosure may be combined with each other.

As shown in connection with fig. 1-11, embodiments of the present disclosure provide an oven comprising: the casing 100, the first fan 230, and the air duct 330. A baking cavity 200 and an air drying cavity 300 are defined inside the casing 100, the baking cavity 200 is provided with a baking air outlet 210 and a baking air return inlet 220, the air drying cavity 300 is provided with an air drying air inlet 310 and an air drying air outlet 320, and the air drying air inlet 310 is communicated with the external environment of the oven; the first fan 230 is arranged at one side of the baking cavity 200, the first fan 230 is provided with an air outlet channel 231, the air outlet channel 231 is communicated with the baking air outlet 210, the air inlet end of the first fan 230 is communicated with the baking air return inlet 220, and a heating assembly 232 is arranged in the air outlet channel 231; the air-drying duct 330 is disposed at one side of the air-drying chamber 300, one end of the air-drying duct 330 is communicated with the air-drying outlet 320, and the other end is communicated with the external environment of the oven.

The oven that the embodiment of the present disclosure provides, can toast the edible material and air-dry culinary art simultaneously through toasting chamber 200 and air-dry chamber 300, when toasting edible material, utilize the air-out passageway 231 of first fan 230 to blow out high temperature air current and continuously toast edible material in toasting chamber 200, make high temperature air current circulate in toasting chamber 200 through toasting air outlet 210 and toasting return air inlet 220, improve the toasting efficiency of edible material, when air-drying edible material, utilize air-dry wind channel 330 will air-dry the interior air current of chamber 300 and continuously suck out and discharge the oven external environment, outside air current keeps flowing into air-dry chamber 300 through air-dry air intake 310, through the continuous inflow of outside air current and the continuous discharge of air current in air-dry chamber 300, utilize outside air current to air-dry the edible material in air-dry chamber 300, improve the air-dry effect of user, thereby satisfy the diversified culinary art demand of user, improve user's culinary art experience.

Optionally, the toasting cavity 200 is disposed within the housing 100 alongside the seasoning cavity 300. Therefore, the space inside the casing 100 is reasonably utilized, the space occupation of the baking cavity 200 and the air drying cavity 300 in the casing 100 is reduced, and the whole volume of the oven is reduced.

Specifically, the baking cavity 200 and the air drying cavity 300 are both rectangular cavity structures. Therefore, not only the circulation of the baking airflow and the air drying airflow is convenient, but also the taking and placing of food materials are convenient.

As shown in fig. 4, the baking chamber 200 has a baking opening, and the air drying chamber 300 has an air drying opening, and the baking opening and the air drying opening are disposed on the same sidewall of the housing 100. Like this, get through toasting and put the mouth and get the edible material of putting the needs toasting culinary art in toasting chamber 200, get through air-drying and put the mouth and get the edible material of putting the needs air-drying culinary art in air-drying chamber 300, will toast and get and put the mouth and air-dry and get and put the mouth setting at the same lateral wall of casing 100, the user lies in one side of casing 100 and can toast and air-dry culinary art, need not frequent shift position, has improved user's experience.

Optionally, the oven further comprises: the bake seal door 240 and the air dry seal door 340. Toast sealing door 240 and set up in toasting and get one side of putting the mouth, air-dry sealing door 340 sets up in air-drying and get one side of putting the mouth, and toasts sealing door 240 and air-dry sealing door 340 all with casing 100 rotatable connection. Like this, utilize toasting sealing door 240 to toast chamber 200 sealedly, utilize air-dry sealing door 340 to seal air-dry chamber 300, toast or air-dry when cooking and accomplish, only need open corresponding toast sealing door 240 or air-dry sealing door 340 can, avoid toasting and the influence between the air-dry culinary art.

In some embodiments, the drying inlet 310 and the drying outlet 320 are respectively disposed on two opposite sidewalls of the drying chamber 300. Like this, for the flow range of air current when improving air-dry culinary art, will air-dry air intake 310 and air-dry air outlet 320 and set up respectively at the relative both sides wall in air-dry chamber 300, external air current flows into air-dry chamber 300 from air-drying air intake 310 in, and the overflowing surface that needs to flow through air-dry chamber 300 can flow out to the external world from air-dry air outlet 320 to more evenly with the edible material contact of air-drying culinary art, take away the moisture of eating the material, improve the air-dry efficiency of eating the material.

Optionally, the air drying inlet 310 and the air drying outlet 320 are respectively disposed on two horizontal sidewalls of the air drying chamber 300 in the width direction. Therefore, the air drying air inlet 310 and the air drying air outlet 320 are reasonably arranged, so that external air flow flowing in through the air drying air inlet 310 can smoothly circulate in the air drying cavity 300, and the air drying efficiency of food materials is improved.

Specifically, the air inlet 310 is disposed on a side wall of the air drying cavity 300 opposite to the baking cavity 200, and the air outlet 320 is disposed on a side wall of the air drying cavity 300 opposite to the baking cavity 200. Like this, owing to toast chamber 200 and air-dry chamber 300 and set up side by side, will air-dry air outlet 320 and set up at the lateral wall that air-dries chamber 300 and toast chamber 200 and carry on the back mutually, be convenient for air-dry the setting in wind channel 330, make the air current that air-dries air outlet 320 and flow out more unobstructed flow in air-drying wind channel 330.

As shown in connection with fig. 5, in some embodiments, the seasoning intake vent 310 includes: a first air inlet 311 and a second air inlet 312. The first air inlet 311 is disposed at an upper region of a sidewall of the air drying chamber 300 in a vertical direction; the second air inlet 312 and the first air inlet 311 are disposed on the same side wall of the air drying chamber 300 in the vertical direction, and are located in a lower region of the side wall of the air drying chamber 300. Like this, to air-dry air intake 310 and set up to first air intake 311 and second air intake 312, can improve the inflow and the inflow scope of external air current, and set up first air intake 311 and second air intake 312 in the upper portion region and the lower part region of the same lateral wall of air-drying chamber 300, make external air current can flow into air-drying chamber 300 simultaneously through the upper portion region and the lower part region of air-drying chamber 300 inside, further improve the flow scope of the air current in air-drying chamber 300, thereby improve the air-drying efficiency of eating the material.

Specifically, there is one air drying outlet 320, and in the vertical direction, the air drying outlet 320 is located between the first air inlet 311 and the second air inlet 312. Like this, because the air inlet position of first air intake 311 is located the upper portion region in air-drying chamber 300, the air inlet position of second air intake 312 is located the lower part region in air-drying chamber 300, the air current that first air intake 311 flowed in need flow down after from air-drying air outlet 320 flows out, the air current that second air intake 312 flowed in need flow up after from air-drying air outlet 320 flows out, thereby further increase the flow range of air current in air-drying chamber 300, further improve and air-dry the air current and eat the contact of material for a long time, improve the air-dry culinary efficiency of eating the material.

Specifically, the drying air outlet 320 is located at an intermediate position between the first air inlet 311 and the second air inlet 312 in the vertical direction. Like this, will air-dry air outlet 320 and set up the intermediate position at first air intake 311 and second air intake 312, make the air current that first air intake 311 and second air intake 312 flow out can give more evenly to the air-dry air outlet 320 and blow off, improve the homogeneity of the circulation of the air current in the air-dry chamber 300, make the air-dry that eats the material can be more even, improve the air-dry culinary art effect of eating the material.

Optionally, the first air inlet 311 and the second air inlet 312 are both long-strip-shaped opening structures, and the first air inlet 311 and the second air inlet 312 are both disposed along the length direction of the air drying cavity 300. Like this, because air-dry chamber 300 is the rectangle cavity structure, consequently the interior space that follows length direction in air-dry chamber 300 is great, and first air intake 311 and second air intake 312 all set up the lateral wall on air-dry chamber 300 width direction, consequently set up the first air intake 311 and the second air intake 312 of rectangular shape along the length direction in air-dry chamber 300, can improve the air inlet scope of first air intake 311 and second air intake 312, make the air current circulation in the air-dry chamber 300 more extensive.

Specifically, the first air inlet 311 and the second air inlet 312 are both communicated with the external environment of the oven through an air inlet duct.

As shown in connection with fig. 6, in some embodiments, the air drying duct 330 includes: a fan housing 331, an air suction section 332 and an air outlet section 333. A second fan 334 is arranged in the fan chamber 331; one end of the air suction section 332 is communicated with the air drying air outlet 320, and the other end of the air suction section is connected with the ventilator bin 331; one end of the air outlet section 333 is communicated with the air outlet end of the second fan 334, and the other end is communicated with the external environment of the oven. Thus, the air drying duct 330 is divided into a fan chamber 331, an air suction section 332 and an air outlet section 333, a negative pressure is generated by the operation of the second fan 334 in the fan chamber 331, the negative pressure acts on the air suction section 332, the air flow inside the air drying chamber 300 is sucked out from the air drying outlet 320 through the air suction section 332, the air flow sucked in the fan chamber 331 is discharged to the outside from the air outlet section 333, the air flow inside the air drying chamber 300 is sucked out and simultaneously generates the negative pressure inside the air drying chamber, the outside air flow flows in from the air drying inlet 310, the outside air flow is circulated in the air drying chamber 300, and the air drying cooking of the food materials placed in the air drying chamber 300 is performed.

Specifically, the fan chamber 331 is disposed on a side wall of the air drying chamber 300 facing away from the baking chamber 200. Like this, because air-dry air outlet 320 sets up in the lateral wall that the chamber 200 was toasted in the air-dry chamber 300 dorsad, consequently with the fan storehouse 331 setting at the lateral wall that the chamber 200 was toasted in the air-dry chamber 300 dorsad, be convenient for through the section 332 intercommunication of breathing in air-dry air outlet 320 with fan storehouse 331.

Specifically, the second fan 334 is a centrifugal fan, and an axial direction of the second fan 334 is disposed toward a sidewall of the drying chamber 300. In this way, the thickness of the fan chamber 331 in the axial direction of the second fan 334 can be reduced, so that the overall thickness of the oven is reduced, and the space occupation of the oven is reduced.

Optionally, an adjustable damper 335 is provided within the suction segment 332. Like this, can adjust the excessive flow of section 332 of breathing in through blast gate 335 to adjust the circulation air-drying amount of wind in the air-drying chamber 300, satisfy the air-drying demand of different edible materials better.

Specifically, the air valve 335 blocks the flow surface of the air suction section 332. In this way, the excess flow rate of the air suction section 332 can be more finely adjusted by the air valve 335, and the amount of air dried in the air drying chamber 300 can be adjusted.

It can be understood that the air valve 335 is an existing air volume adjusting valve, and will not be described herein.

As shown in fig. 7, in some embodiments, a plurality of seasoning trays 350 are disposed in the seasoning chamber 300, and the plurality of seasoning trays 350 are horizontally disposed to divide the interior of the seasoning chamber 300 into a plurality of seasoning areas 351. Like this, through a plurality of air-dry trays 350 at the air-dry intracavity 300 internal separation a plurality of air-dry regions 351, each air-dry region 351 that air-dry tray 350 corresponds all can place the edible material and carry out air-dry cooking, can air-dry a large amount of edible materials of cooking simultaneously, has improved the air-dry cooking efficiency of edible material.

Specifically, the plurality of air-drying trays 350 are detachably connected with the inner wall of the air-drying cavity 300. Like this, be convenient for air-dry the dismantlement of tray 350, the accessible is dismantled air-dry tray 350 and will be eaten the material and take out together with air-dry tray 350 after air-dry culinary art is accomplished, still is convenient for wash air-dry tray 350.

Optionally, there are two seasoning trays 350, with two seasoning trays 350 arranged horizontally, separating two seasoning areas 351 within the seasoning chamber 300. Like this, utilize two air-dry trays 350 to separate two air-dry regions 351 in air-dry chamber 300, all can place the edible material on two air-dry trays 350 and carry out air-dry cooking, improve the air-dry cooking efficiency of edible material.

Specifically, of the two seasoning trays 350, one seasoning area 351 is defined between the upper seasoning tray 350 and the upper inner wall of the seasoning chamber 300, the other seasoning area 351 is defined between the lower seasoning tray 350 and the upper seasoning tray 350, and a receiving area 352 is defined between the lower seasoning tray 350 and the lower inner wall of the seasoning chamber 300. Thus, the food materials need to be placed on the air-drying tray 350 during air-drying cooking, and the air flow can penetrate through the air-drying tray 350 to air-dry the food materials, so that two air-drying areas 351 for air-drying the food materials can be limited in the air-drying cavity 300 through the two air-drying trays 350, an area limited between the lower air-drying tray 350 located below and the lower inner wall of the air-drying cavity 300 is a containing area 352, the food materials are placed in the two air-drying areas 351 through the two air-drying trays 350 for air-drying cooking, the containing area 352 located below is used for containing water, oil and other pollutants dropped during the air-drying cooking of the food materials, and the air-drying cavity 300 is convenient to clean.

Optionally, a lower region within the seasoning chamber 300 is provided with a receiving tray 353. Like this, because it is penetrating from top to bottom to air-dry tray 350, air-dry the air current can be given to pass air-dry tray 350 and air-dry the edible material, consequently in the edible material air-dries culinary art in-process, it can drop into water, pollutant such as oil to eat on the material, consequently set up and connect tray 353 greatly, come to drip water, pollutant such as oil and connect greatly, avoid the direct downside inner wall that drips in air-dry chamber 300 of pollutant, the cleanliness in the air-dry chamber 300 has been improved, will connect tray 353 greatly after air-drying culinary art is accomplished and take off to clear up can, the cleaning efficiency of air-dry chamber 300 has further been improved.

Specifically, the receiving tray 353 is detachably disposed within the receiving area 352. Like this, connect the region 352 greatly and be located two air-dry regions 351's below, connect the tray 353 greatly and be used for connecing the pollutant such as water, the oil that two edible materials drippage in the air-dry region 351 greatly in connecting region 352 setting greatly, connect tray 353 greatly and can dismantle the setting, can connect tray 353 greatly to dismantle after air-dry culinary art is accomplished and wash, improved user's experience.

It can be understood that the receiving tray 353 is detachably disposed in the receiving area 352 through a detachable connection structure such as a sliding groove and a sliding seat, which is not described herein.

As shown in fig. 8 and 9, in some embodiments, the seasoning tray 350 is provided with a flow groove 354 on the inner side, and the seasoning tray 350 is provided with a plurality of vent holes 355 at the bottom thereof, and the plurality of vent holes 355 are communicated with the flow groove 354. Thus, in order to improve the air area of the food materials during air-drying cooking, the overflow groove 354 is arranged on the inner side of the air-drying tray 350, the bottom of the air-drying tray 350 is provided with the plurality of through air holes 355, the food materials are placed in the overflow groove 354, the air-drying airflow below the air-drying tray 350 can flow in the overflow groove 354 through the air holes 355, the air-drying airflow above the air-drying tray 350 can flow into the overflow groove 354 and flow to the lower side of the air-drying tray 350 through the air holes 355, the contact area and the contact time of the air-drying airflow and the food materials are increased, the moisture of the food materials is taken away more efficiently, and the air-drying cooking efficiency of the food materials is improved.

Optionally, a rest rack 356 is provided at the upper port of the overflow trough 354. Therefore, the food materials can be placed on the placement frame 356 for air-drying cooking, the placement frame 356 is used for supporting the food materials, air-drying air flowing in the overflow groove 354 is enabled to be better contacted with the lower side face of the food materials, and the air-drying efficiency of the food materials is further improved.

Optionally, the rest rack 356 is removably connected to the upper port of the overflow trough 354. Thus, after the food material is dried and cooked, the rest rack 356 can be disassembled to expose the inside of the overflow trough 354, thereby facilitating the cleaning of the inside of the overflow trough 354 and the rest rack 356.

Specifically, the shape of the rest rack 356 is matched with the shape of the upper port of the flow passage groove 354, a clamping protrusion is arranged on the side edge of the rest rack 356, a clamping groove matched with the clamping protrusion is arranged at the port edge of the upper port of the flow passage groove 354, and the clamping protrusion can be clamped into or separated from the clamping groove, so that the rest rack 356 is detachably connected with the flow passage groove 354. Thus, the side edge of the rest rack 356 is provided with the clamping protrusion, the opening edge of the upper port of the overflowing groove 354 is provided with the clamping groove, the rest rack 356 is detachably connected with the overflowing groove 354 by the structural matching of the clamping protrusion and the clamping groove, the clamping protrusion is clamped into the clamping groove under the condition that the rest rack 356 is connected with the overflowing groove 354, the stability of the rest rack 356 is improved, and the clamping protrusion can be directly separated from the clamping groove through external force under the condition that the rest rack 356 needs to be detached.

As shown in fig. 3, 10 and 11, in some embodiments, a plurality of toasting trays 250 are disposed in the toasting chamber 200, and the plurality of toasting trays 250 are disposed in a horizontal direction to divide the toasting chamber 200 into a plurality of toasting areas 251. Like this, utilize a plurality of baking tray 250 levels to set up and separate out a plurality of baking areas 251 with baking chamber 200, each baking area 251 all can place the edible material and toast the culinary art, has improved the efficiency that the edible material toasted the culinary art, still can toast the culinary art in putting into different baking areas 251 respectively with different kinds of edible material, avoids eating the interference between the material, has improved the use flexibility of this oven, satisfies the diversified culinary art demand of user.

Optionally, a plurality of toasting trays 250 are each removably attached to the interior walls of the toasting cavity 200. Thus, the baking tray 250 can be disassembled conveniently, the food material and the baking tray 250 can be taken out together by disassembling the baking tray 250 after the baking cooking is finished, and the baking tray 250 can be cleaned conveniently.

Optionally, the baking air outlets 210 are provided in a plurality, one or more baking air outlets 210 are correspondingly provided in each baking area 251, the air outlet channel 231 is provided in a plurality, the air outlet channels 231 are all communicated with the air outlet end of the first fan 230, each air outlet channel 231 is correspondingly communicated with one baking air outlet 210, a heating assembly 232 is provided in each air outlet channel 231, and the baking areas 251 are all communicated with the baking air return 220. Like this, make each toast the region 251 in all can form independent circulation wind path, utilize the heating element 232 that sets up in each air-out passageway 231 to provide the heat and toast the culinary art with the edible material in the toasting region 251 that corresponds, when cooking different types of edible material, because the toasting temperature that different types of edible material needs is different, thereby control the power of the heating element 232 in the air-out passageway 231 that corresponds with it, toast the culinary art when realizing different types of edible material, further improve the flexibility of use of this oven, satisfy the diversified culinary art demand of user.

Optionally, an air volume adjusting valve is disposed in each air outlet channel 231, and the opening or closing of each air outlet channel 231 can be independently controlled. Like this, can control the air-out passageway 231 that this toasts the region 251 and corresponds and open according to the toast region 251 that the edible material was placed, all the other air-out passageways 231 close because a plurality of air-out passageways 231 all provide the amount of wind through first fan 230, opening an air-out passageway 231, when closing all the other air-out passageways 231, the amount of wind of the air-out passageway 231 of opening that can improve toasts the culinary art more effectively.

Alternatively, each heating element 232 may be independently openable and closable. Like this, can control the heating element 232 that the toast region 251 that places the edible material corresponds and open and provide the toasting heat, heating element 232 in the remaining air-out passageway 231 closes, reduces the energy consumption.

Optionally, the toasting air outlet 210 and the toasting air return 220 are located on the same side of the inner wall of the toasting cavity 200. Like this, the air-out direction that makes toast air outlet 210 and the return air direction of toasting return air inlet 220 are located the equidirectional on, and the air current that blows out from toasting air outlet 210 need flow to toast taking place the flow direction change and just can flow in from toasting return air inlet 220 on the relative inner wall in the chamber 200, and the increase toasts the flow range of air current, improves the heat exchange efficiency who toasts air current and edible material, improves and toasts culinary art efficiency.

Optionally, the first fan 230 is a centrifugal fan, and an air inlet end of the first fan 230 in the axial direction is disposed toward the baking return air inlet 220. Like this, because centrifugal fan's air inlet end is in the axial, the air-out end is in radially, and toast air outlet 210 and toast the same lateral wall that return air inlet 220 set up in toasting the chamber 200, consequently set up first fan 230 into centrifugal fan, make first fan 230's air inlet end can be better with toasting the return air inlet 220 intercommunication, the air-out end can be better with toasting air outlet 210 intercommunication, reduce and toast chamber 200 along the ascending thickness of first fan 230 axial, make the overall structure of this oven compacter.

Specifically, the plurality of air outlet channels 231 are located on the outer peripheral wall of the first fan 230 and are communicated with the first fan 230. Thus, since the air outlet end of the first fan 230 is radial, the air outlet channels 231 are arranged on the outer peripheral wall of the first fan 230, so that the air flow in the first fan 230 is more smoothly blown out to the air outlet channels 231, and the loss of the air pressure is reduced.

The above description and drawings sufficiently illustrate embodiments of the disclosure to enable those skilled in the art to practice them. Other embodiments may include structural and other changes. The examples merely typify possible variations. Individual components and functions are optional unless explicitly required, and the sequence of operations may vary. Portions and features of some embodiments may be included in or substituted for those of others. The embodiments of the present disclosure are not limited to the structures that have been described above and shown in the drawings, and various modifications and changes may be made without departing from the scope thereof. The scope of the present disclosure is limited only by the appended claims.

Claims (10)

1. An oven, comprising:

the oven comprises a shell (100), a baking cavity (200) and an air drying cavity (300) are defined inside the shell, the baking cavity (200) is provided with a baking air outlet (210) and a baking air return opening (220), the air drying cavity (300) is provided with an air drying air inlet (310) and an air drying air outlet (320), and the air drying air inlet (310) is communicated with the external environment of the oven;

the first fan (230) is arranged on one side of the baking cavity (200), the first fan (230) is provided with an air outlet channel (231), the air outlet channel (231) is communicated with the baking air outlet (210), the air inlet end of the first fan (230) is communicated with the baking air return opening (220), and a heating assembly (232) is arranged in the air outlet channel (231);

and the air drying air channel (330) is arranged on one side of the air drying cavity (300), one end of the air drying air channel (330) is communicated with the air drying air outlet (320), and the other end of the air drying air channel is communicated with the external environment of the oven.

2. The oven according to claim 1, characterized in that the seasoning air inlet (310) and the seasoning air outlet (320) are respectively disposed on two opposite sidewalls of the seasoning cavity (300).

3. The oven of claim 1, wherein the seasoning air intake (310) comprises:

the first air inlet (311) is arranged in the upper area of the side wall of the air drying cavity (300) along the vertical direction;

and the second air inlet (312) and the first air inlet (311) are arranged on the same side wall of the air drying cavity (300) along the vertical direction and are positioned in the lower area of the side wall of the air drying cavity (300).

4. The oven according to claim 1, characterized in that said drying duct (330) comprises:

the fan bin (331) is internally provided with a second fan (334);

one end of the air suction section (332) is communicated with the air drying air outlet (320), and the other end of the air suction section is communicated with the fan bin (331);

and one end of the air outlet section (333) is communicated with the air outlet end of the second fan (334), and the other end of the air outlet section is communicated with the external environment of the oven.

5. The oven according to claim 4, characterized in that an adjustable damper (335) is provided in the air intake section (332).

6. The oven according to any one of claims 1 to 5, characterized in that a plurality of seasoning trays (350) are provided in the seasoning chamber (300), the plurality of seasoning trays (350) being horizontally arranged to divide the inside of the seasoning chamber (300) into a plurality of seasoning areas (351).

7. The oven of claim 6, wherein said seasoning tray (350) is provided with an overflow channel (354) inside, and a bottom of said seasoning tray (350) is provided with a plurality of vent holes (355) therethrough, said plurality of vent holes (355) being in communication with said overflow channel (354).

8. The oven according to claim 6, characterized in that a lower region inside the air drying chamber (300) is provided with a receiving tray (353).

9. The cooking oven according to any one of claims 1 to 5, characterized in that a plurality of cooking trays (250) are provided in said cooking chamber (200), said plurality of cooking trays (250) being arranged in a horizontal direction to divide said cooking chamber (200) into a plurality of cooking zones (251).

10. The oven according to any one of claims 1 to 5, characterized in that the first fan (230) is a centrifugal fan, and an air intake end in an axial direction of the first fan (230) is disposed toward the roasting air return opening (220).

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