WO2024043469A1 - Oven - Google Patents

Abstract

An oven including a guide cover is disclosed. The oven comprises: a cooking chamber which includes wall surfaces having supports formed thereon and a bottom; a water storage part which is formed at the bottom of the cooking chamber and in which water is held; a heater which supplies heat into the cooking chamber to generate steam from water; and a guide cover which is disposed within the cooking chamber in order to clean the cooking chamber with steam, wherein the guide cover includes a plate which is disposed at a position opposite to the water storage part so as to guide steam to the wall surfaces of the cooking chamber.

Description

Oven

The present disclosure relates to an oven including a guide cover for steam cleaning inside a cooking chamber.

An oven is a device that cooks food by sealing and heating it, and can generally be classified into electric, gas, and electronic types depending on the heat source.

Electric ovens use electric heaters as heat sources, while gas ovens and microwave ovens use heat from gas and frictional heat of water molecules caused by high frequencies as heat sources, respectively.

The user rotates the door to store food inside the cooking chamber, seals the cooking chamber, and operates a heater to heat the sealed cooking chamber to cook the food contained within the cooking chamber.

When cooking food using an oven, the inside of the oven becomes contaminated with food, and the contaminants stick to the surface of the cooking chamber at high temperatures.

To clean the inside of the oven after cooking, there is a steam cleaning method that generates high-temperature steam within the oven and supplies it to the cleaning surface to soak and wipe away contaminants.

One aspect of the present disclosure provides an oven including a guide cover having a structure capable of efficiently supplying steam to a cleaning surface during steam cleaning.

One aspect of the present disclosure provides an oven including a guide cover that can guide steam to the side wall of the cooking chamber during steam cleaning.

One aspect of the present disclosure provides an oven including a guide cover having a structure that can increase water circulation efficiency in the cooking chamber.

The technical problem to be achieved in this document is not limited to the technical problem mentioned above, and other technical problems not mentioned can be clearly understood by those skilled in the art from the description below. There will be.

The oven according to one embodiment includes a cooking chamber including a wall and a floor on which supports are formed, a water reservoir formed at the bottom of the cooking chamber to accommodate water, and a water reservoir that accommodates water, and supplies heat to the inside of the cooking chamber to remove water from the water. It includes a heater that generates steam and a guide cover that can be placed inside the galley for steam cleaning of the galley. The guide cover includes a plate disposed at a position facing the water reservoir to guide steam to the wall of the cooking chamber.

The guide cover may further include a side wall portion formed by bending from a plate so as to be spaced upward from the water storage portion.

The guide cover may further include a support portion formed by bending from a side wall portion to be supported by a support bar.

The guide cover may further include a slit through which steam passes and is discharged to the side wall of the cooking chamber.

The slits may be formed at predetermined intervals along the edge of the plate.

The slits may include a plurality of first slits located in the plate. The plurality of slits may include a plurality of second slits located in the side wall portion.

The guide cover may further include an inclined portion that extends from the edge of the plate and is inclined downward.

The inclined portion may be positioned spaced apart above the periphery of the floor of the galley.

The ends of the inclined portions may form a pattern including convex portions and concave portions.

The convex portion may be formed to be supported on a support. The concave portion may be formed to allow steam to pass between the side walls of the cooking chamber.

The pattern may include a wavy shape. The pattern may include a zigzag shape.

The guide cover may further include a plurality of protrusions protruding downward from the plate to condense steam.

A plurality of protrusions may be formed along the edge of the plate.

A slit may be formed between the plurality of protrusions and the edge of the plate to allow steam to pass along the edge of the plate.

The oven may further include a grill rack provided to be supported by a support. The guide cover can be placed on the grill rack so that steam passing through the grill rack is directed toward the side wall of the cooking compartment.

The oven according to one embodiment includes a cooking chamber including a water reservoir formed to accommodate water, a floor including a peripheral part formed around the water reservoir, and a device for generating steam from water by supplying heat to the inside of the cooking chamber. A guide including a heater, a support bar spaced upward from the floor of the cooking chamber and protruding from the side wall of the cooking chamber, and a guide cover that can be arranged to be supported on the support pole, and a plate provided to guide steam to the side wall of the cooking chamber. Includes cover.

The guide cover may include a side wall portion formed by bending from a plate. The guide cover may include a support portion that is formed by bending from a side wall portion to be supported by a support bar. The side wall portion and the support portion may include slits provided to allow steam to pass through.

The slits may be formed at predetermined intervals along the edge of the plate.

An oven according to an embodiment includes a cooking chamber including a water reservoir formed to accommodate water and a peripheral part forming around the water reservoir, a heater for generating steam by heating the water contained in the water reservoir, and a cooking chamber of the cooking chamber. It includes a support that protrudes from the side wall and extends in the front and rear directions, and a guide cover coated with a waterproof coating mounted on the support. The guide cover includes a plate arranged parallel to the upper side of the water reservoir to guide steam to the side wall of the cooking chamber.

The guide cover may include an inclined portion extending from the plate. The end of the inclined portion may include a convex portion protruding outward to be supported by the support. The end of the inclined portion may include a concave portion provided to be concave inward to allow steam to pass through.

According to the present disclosure, the guide cover can efficiently supply steam to the cleaning surface of the galley during steam cleaning.

According to the present disclosure, the guide cover can effectively supply high-temperature steam by guiding it to the side wall of the cooking chamber.

One aspect of the present disclosure allows water to circulate efficiently by allowing water that is condensed on the guide cover and cannot reach the cleaning surface to move back to the reservoir.

The effects that can be obtained from the present disclosure are not limited to the effects mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the description below. will be.

Figure 1 is a perspective view showing an oven according to one embodiment.

Figure 2 is a front view showing the oven door of Figure 1 in an open state.

Figure 3 is a side cross-sectional view briefly showing the internal structure of the oven of Figure 1.

Figure 4 is a perspective view showing a guide cover and a grill rack arranged in an oven according to one embodiment.

FIG. 5 is a diagram schematically showing the movement patterns of steam and water inside the oven where the guide cover of FIG. 4 is disposed.

Figure 6 is a perspective view showing a guide cover arranged in an oven according to one embodiment.

FIG. 7 is a diagram schematically showing the movement patterns of steam and water inside the oven where the guide cover of FIG. 6 is disposed.

Figure 8 is a perspective view showing a guide cover arranged in an oven according to one embodiment.

FIG. 9 is a diagram schematically showing the movement patterns of steam and water inside the oven where the guide cover of FIG. 8 is disposed.

Figure 10 is an enlarged view of portion A of Figure 9.

Figure 11 is a perspective view showing a guide cover arranged in an oven according to one embodiment.

FIG. 12 is a diagram showing the movement patterns of steam and water inside the oven where the guide cover of FIG. 11 is disposed.

Figure 13 is a diagram showing a graph regarding a temperature control method for steam generation.

The embodiments described in this specification and the configurations shown in the drawings are only preferred examples of the disclosed invention, and at the time of filing this application, there may be various modifications that can replace the embodiments and drawings in this specification.

In addition, the same reference numbers or symbols shown in each drawing of this specification indicate parts or components that perform substantially the same function.

Additionally, the terms used herein are used to describe embodiments and are not intended to limit and/or limit the disclosed invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. The existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof is not excluded in advance.

In addition, terms including ordinal numbers such as “first”, “second”, etc. used in this specification may be used to describe various components, but the components are not limited by the terms, and the terms It is used only for the purpose of distinguishing one component from another. For example, a first component may be named a second component, and similarly, the second component may also be named a first component without departing from the scope of the present invention. The term “and/or” includes any of a plurality of related stated items or a combination of a plurality of related stated items.

Meanwhile, the terms “up and down direction,” “bottom side,” and “front and back direction” used in the following description are defined based on the drawings, and the shape and location of each component are not limited by these terms.

The directions of front, rear, upper, lower, left, and right will be collectively referred to throughout the specification based on the direction shown in FIG. 1 of the attached drawing. In Figure 1, mutually perpendicular The +Z and -Z axis directions refer to the up and down directions of the oven.

Hereinafter, embodiments according to the present disclosure will be described in detail with reference to the accompanying drawings.

Figure 1 is a perspective view showing an oven according to one embodiment. FIG. 2 is a diagram showing the door of the oven shown in FIG. 1 in an open state. Figure 3 is a side cross-sectional view of the oven disclosed in Figure 1.

Referring to FIGS. 1 to 3, the oven 1 may include a main body 10 forming the exterior and a cooking chamber 20 located inside the main body 10. A cooktop 40 may be provided at the top of the oven 1 on which a container containing food can be placed and heated. In the drawings of the present disclosure, the oven 1 including the cooktop 40 is shown, but the oven 1 may be an oven 1 that does not include the cooktop 40.

The main body 10 includes a front panel 11 that forms the front of the main body 10, a side panel 12 that forms the side of the main body 10, and a rear panel 13 that forms the rear of the main body 10. ) may include.

The cooking chamber 20 may be provided inside the main body 10 in a substantially hexahedral shape.

The cooking chamber 20 may be formed by a floor 22, walls 25, 26, and 27 extending upward from the floor 22, and an upper wall (not shown). The walls 25, 26, and 27 of the galley 20 may include a left wall 25, a right wall 26, and a rear wall 27. The cooking chamber 20 may be formed so that the front is open so that food can be put in and out.

The bottom 22 of the cooking chamber 20 may include a water reservoir 23. The water reservoir 23 may be provided on the bottom 22 of the cooking chamber 20 to accommodate water. The water reservoir 23 may be formed to be convex downward on the bottom 22 of the cooking chamber 20. The water reservoir 23 may be formed widely over the entire area of the bottom 22 of the cooking chamber 20 so that steam is formed in a wide area. The water reservoir 23 may be formed in a substantially rectangular shape like the bottom 22 of the cooking chamber 20, but may also be formed in a circular shape. However, it is not limited to this.

The bottom 22 of the galley 20 may include a peripheral portion 24. The peripheral portion 24 may be formed to surround the water storage portion 23. The peripheral portion 24 may be formed in a shape convexly concave downward from the peripheral portion 24 so that water can be accommodated in the reservoir portion 23 .

The open front of the cooking compartment 20 can be opened and closed by the door 30. The door 30 may be hinged to the lower side of the main body 10 so as to be rotatable with respect to the main body 10 . A handle 31 may be provided on the top of the door 30 to allow the user to open and close the door 30.

The door 30 may include an inner panel 32 to cover the open front of the cooking chamber 20 when the door 30 is closed to close the cooking chamber 20 . The inner panel 32 may be formed in a shape corresponding to the open front of the cooking compartment 20. The galley 20 may be closed through left and right side walls 25 and 26, a rear wall 27, an upper wall (not shown), a floor 22, and a door 30.

The door 30 may include a glass 33 so that the user can look into the inside of the cooking chamber 20 even while the oven 1 is operating. The glass 33 may be made of a heat-resistant material to withstand the heat generated inside the oven 1. The inner panel 32 may be provided to accommodate the glass 33.

A support 21 may be provided inside the cooking chamber 20. The supports 21 may be provided in plural pieces to form multiple layers. Trays (not shown) can be mounted on the plurality of supports 21 to place food on them. A plurality of supports 21 may be formed to protrude from the left wall 25 and the right wall 26 of the cooking chamber 20. The plurality of supports 21 can be equipped with grill racks 112 (FIG. 4) or guide covers 200, 300, and 400 used during steam cleaning.

The cooking chamber 20 of the oven 1 may include heaters 28 and 29 that heat the interior of the cooking chamber 20. The heaters 28 and 29 may include an upper heater 28 provided on the upper side of the cooking chamber 20 and a lower heater 29 provided below the bottom 22 of the cooking chamber 20.

Heaters 28 and 29 may be electric heaters including electrical resistors. However, the heaters 28 and 29 may be gas heaters that generate heat by burning gas. That is, the oven 1 according to an embodiment of the present disclosure includes an electric oven and a gas oven.

The rear of the cooking chamber 20 may include a circulation fan 50 that circulates air in the cooking chamber 20 to heat the food evenly, and a circulation motor 51 that operates the circulation fan 50. The circulation fan 50 can convect steam during the steam cleaning process and maximize adhesion to the cleaning surface. A fan cover 52 covering the circulation fan 50 may be provided in front of the circulation fan 50 . The fan cover 52 may have a hole formed to allow air to flow.

A display module 60 may be provided on the front upper part of the front panel 11 to display various operation information of the oven 1 and allow the user to input operation commands. The display module 60 may be mounted on the battlefield cover 15. A knob 61 may be provided on the electrical room cover 15 to additionally operate the oven 1. A plurality of knobs 61 may be provided.

The oven 1 has an electrical equipment room 70 that accommodates electrical components (not shown) that control the operation of various accessories including the display module 60. It is provided at the upper part of the galley 20 of the battlefield 70. The oven 1 has a cooling structure that cools the electronics compartment 70 by circulating air around the cooking compartment 20.

Air outside the main body 10 can be sucked into the electrical equipment compartment 70 through the ventilation hole 14 formed in the rear panel 13. The air sucked into the electrical equipment room 70 can cool electrical equipment (not shown) while flowing inside the electrical equipment room 70.

The oven 1 can cook food by heating the food inside the cooking chamber 20. During the cooking process, the inside of the cooking chamber 20 may be contaminated by contaminants such as food seasoning, grease, and soot. These contaminants can stick to surfaces at high temperatures, making cleaning difficult.

To clean the inside of the cooking chamber 20, the user can use a steam cleaning method in which contaminants stuck inside the cooking chamber 20 are soaked with steam and then wiped off. The user can supply water to the water reservoir 23 formed on the bottom 22 of the cooking chamber 20 and then heat the water to generate steam. High-temperature steam generated within the cooking chamber 20 may spread to the entire area of the cooking chamber 20.

The control unit (not shown) of the oven 1 can control the temperature within the cooking chamber 20. An atmosphere sensor (not shown) may be placed inside the galley 20. An atmosphere sensor (not shown) may be placed at the top or bottom of the galley 20. The atmosphere sensor (not shown) can detect the temperature in the cooking chamber 20 and transmit a signal to the control unit (not shown) to control the operation of the lower heater 29 for steam generation.

However, contaminants in the cooking chamber 20 are concentrated on surfaces forming the cooking chamber 20, such as the left and right side walls 25 and 26 of the cooking chamber 20, the rear wall 27, and the inner panel 32 of the door 30. there is. Guide covers (100, 200, 300, 400) can be used.

The guide covers (100, 200, 300, 400) may be formed in a wide plate shape to block steam from rising and guide the steam to the side. The guide covers 100, 200, 300, and 400 may be arranged to face or be parallel to the reservoir 23 where water is received. Since the guide covers (100, 200, 300, 400) are arranged to face or parallel to the reservoir (23), the steam generated in the reservoir (23) cannot rise immediately and the guide covers (100, 200, 300, 400) moves to the side. The guide covers 100, 200, 300, and 400 may be positioned at intervals to allow steam to pass toward the side of the cooking chamber 20, or may include slits or concave portions. The guide covers 100, 200, 300, and 400 may be made of metal. The guide covers (100, 200, 300, and 400) may be coated with a waterproof coating to facilitate water condensation on the surface.

Hereinafter, the shape of the guide cover and the movement pattern of steam (S) and water (W) in the cooking chamber 20 will be described together according to embodiments of the guide cover (100, 200, 300, and 400).

Figure 4 is a diagram illustrating a guide cover and a grill rack according to an embodiment of the present disclosure. Figure 5 is a diagram schematically showing the movement of steam and water inside the oven where the guide cover and grill rack of Figure 4 are arranged.

Referring to Figures 4 and 5, the guide cover 100 may include a plate 110. The plate 110 may guide the steam S generated within the cooking chamber 20 to the side. The plate 110 may be formed so that its edges are adjacent to the walls 25, 26, and 27 of the cooking chamber 20. The plate 110 may have a substantially rectangular plane shape, but is not limited thereto. Plate 110 may be formed of a metal material. The plate 110 may be coated with a waterproof coating to facilitate water condensation on the surface.

The guide cover 100 may include a bent portion 111 that is bent and extends from the edge of the plate 110. The bent portion 111 may guide the steam (S) to the upper side of the cooking chamber (20). The bent portion 111 may be formed on each edge. The bent portion 111 may be formed to be inclined upward as it moves away from the edge of the plate 110.

The grill rack 112 may be mounted on the support 21 of the cooking chamber 20. The grill rack 112 may be located in the peripheral portion 24 formed on the bottom 22 of the cooking chamber 20. The grill rack 112 may include a frame 113 supported by a support 21 or a peripheral portion 24 . The grill rack 112 may be formed by bending at least a portion of the frame 113 so that at least a portion of the grill rack 112 may be formed to be inclined upward.

The grill rack 112 may include a plurality of grill bars 114 to support the guide cover 100. The plurality of grill bars 114 may form an opening 114a together with adjacent grill bars 114 or the frame 113. Steam (S) generated by heating water (W) in the water reservoir (23) can pass through the opening (114a) of the grill rack (112).

The guide cover 100 may be placed on the grill rack 112. The guide cover 100 may be formed to have a smaller area than the frame 113 of the grill rack 112. The guide cover 100 may block the steam S generated in the water reservoir 23 from passing through the opening 114a of the grill rack 112. The flow of steam S generated in the water reservoir 23 is interrupted by the guide cover 100, and may pass through the opening 114a of the grill rack 112 where the guide cover 100 is not placed. When the guide cover 100 is placed in the center of the grill rack 112, steam is directed to the left and right side walls 25, 26 and the rear wall 27 of the cooking compartment 20, and the inner panel 32 and glass 33 of the door 30. (S) may rise.

Steam (S) whose flow is interrupted by the guide cover (100) may condense on the lower surface of the guide cover (100) and become water (W) again. The condensed water (W) may merge with other water droplets and fall back into the reservoir 23 by gravity when it exceeds a certain weight.

Figure 6 is a perspective view showing a guide cover according to one embodiment. Figure 7 is a diagram showing the movement patterns of steam and water inside the oven where the guide cover of Figure 6 is disposed.

Referring to FIGS. 6 and 7 , the guide cover 200 may include a plate 210. The plate 210 may guide the steam S generated in the water reservoir 23 to the walls 25, 26, and 27 of the cooking chamber 20. The plate 210 may be formed such that its edges are adjacent to the walls 25, 26, and 27 of the cooking chamber 20. The plate 210 may have a substantially rectangular plane shape, but is not limited thereto. Plate 210 may be formed of a metal material. The plate 210 may be coated with a waterproof coating to facilitate water condensation on the surface.

The guide cover 200 may include a side wall portion 220. The side wall portion 220 may be formed by bending the plate 210 so that the plate 210 can be further spaced upward from the water reservoir 23 . The side wall portion 220 may be formed to extend approximately vertically from the plate 210, but may also be formed to extend obliquely.

The guide cover 200 may include a support portion 230 so that it can be mounted on the support 21 or the peripheral portion 24 of the cooking chamber 20. The support portion 230 may be formed by bending from the side wall portion 220.

The guide cover 200 may include a slit 240 formed to allow the steam (S) to pass through. A plurality of slits 240 may be formed at each edge, but may also be formed to extend long along the edge. When the plate 210 is circular, a plurality of slits 240 may be formed along the circumference, and at least two slits 240 may extend along the circumference.

A slit 240 may be formed in the plate 210 . The slit 240 may be formed along the edge of the plate 210. The slits 240 may be formed at a predetermined distance (G) apart along an edge where the plate 210 and the side wall portion 220 are in contact. The slit 240 may be formed on an edge where the plate 210 and the side wall portion 220 contact each other.

Steam (S) passes through the slit (240) and is discharged to the inner panel (32) and glass (33) of the side walls (25, 26), rear wall (27), and door (30) of the cooking chamber (20) where contaminants are fixed. It can be.

The slit 240 may include a first slit 241 located on the plate 210 and a second slit 242 located on the side wall portion 220. The first slit 241 and the second slit 242 may be formed at positions corresponding to each other. However, it is not limited to this.

Steam S that has passed through the first slit 241 may be discharged toward the upper side of the cooking chamber 20 . Steam (S) that has passed through the second slit 242 may be discharged toward the upper side of the cooking chamber 20 along the side walls 25 and 26 and the rear wall 27 of the cooking chamber 20. Since the first slit 241 and the second slit 242 are located close to the walls 25, 26, and 27 of the cooking chamber 20, the steam S flows through the walls 25, 26, and 27 of the cooking chamber 20. It can be supplied to contaminants fixed on the .

Figure 8 is a perspective view showing a guide cover according to one embodiment. FIG. 9 is a diagram showing the movement patterns of steam and water inside the oven where the guide cover of FIG. 8 is disposed. Figure 10 is an enlarged view of part A of Figure 9.

Referring to FIGS. 8 and 9 , the guide cover 300 may include a plate 310. The plate 310 can guide the steam S generated in the water reservoir 23 to the walls 25, 26, and 27 of the cooking chamber 20. The plate 310 may be formed so that its edges are adjacent to the walls 25, 26, and 27 of the cooking chamber 20. The plate 310 may have a substantially rectangular plane shape, but is not limited thereto. The edge of the plate 310 may have a straight shape, but may also have a wave or zigzag shape.

The guide cover 300 may include an inclined portion 350. The inclined portion 350 may be formed to extend from the edge of the plate 310 so that the plate 310 is spaced upward from the reservoir 23 . The inclined portion 350 may be formed to be inclined downward as it moves away from the plate 310 . The inclined portion 350 may be formed to be supported by the support 21 or the peripheral portion 24 of the cooking chamber 20.

Meanwhile, since the peripheral portion 24 located on the bottom 22 of the cooking chamber 20 is not a place where water is supplied, contaminants can easily adhere and can quickly become hot due to heating by the lower heater 29. In this way, contaminants in the peripheral portion 24 may dry and become fixed faster than in other portions, so there is a need to supply water W toward the peripheral portion 24.

The inclined portion 350 may be positioned to be spaced apart from the upper side of the peripheral portion 24 of the cooking chamber 20 . The inclined portion 350 allows steam (S) to condense on the lower surface of the guide cover 300 and change into water (W). The condensed water (W) may flow along the slope of the inclined portion 350 and fall into the water storage portion 23 or the peripheral portion 24 of the cooking chamber 20. Water that falls to the peripheral portion 24 may flow into the water storage portion 23 formed on the cooking chamber floor 22. In this way, by circulating water (W), steam (S) can be efficiently generated.

Referring to FIG. 10, the end 351 of the inclined portion 350 may include a convex portion 351a protruding outward and a concave portion 351b protruding inward. The convex portions 351a and concave portions 351b can be repeated to form a pattern. The convex portion 351a and the concave portion 351b may be curved to form a wave-shaped pattern. However, the pattern of the end portion 351 of the inclined portion 350 is not limited to this. The convex portion 351a and the concave portion 351b formed at the end 351 of the inclined portion 350 may form a zigzag-shaped pattern.

The convex portion 351a may be formed to contact the wall surfaces 25, 26, and 27 of the cooking chamber 20. The convex portion 351a may be supported by the support 21 of the cooking chamber 20.

Since the concave portion 351b is located inside the support 21, a gap may be formed between the concave portion 351b and the wall surfaces 25, 26, and 27 of the cooking chamber 20. The steam S formed in the water reservoir 23 may pass through a gap between the end 351 of the inclined portion 350 and the support 21 of the cooking chamber 20 and be discharged to the upper side of the cooking chamber 20. The discharged steam (S) may rise along the walls (25, 26, and 27) of the cooking chamber (20).

Figure 11 is a diagram showing a guide cover according to one embodiment. FIG. 12 is a diagram showing the movement patterns of steam and water inside the oven where the guide cover of FIG. 11 is disposed.

Referring to FIGS. 11 and 12 , the guide cover 400 may include a plate 410. The plate 410 can guide the steam S generated in the water reservoir 23 to the walls 25, 26, and 27 of the cooking chamber 20. The plate 410 may be formed such that its edges are adjacent to the walls 25, 26, and 27 of the cooking chamber 20. The plate 410 may have a substantially rectangular plane shape, but is not limited thereto. The edge of the plate 410 may be straight, but may also have a wave or zigzag shape.

The edge of the plate 410 may be supported by the support 21 or the peripheral portion 24.

The guide cover 400 may include protrusions 460 formed to facilitate condensation of the steam S. The protrusions 460 may be formed in plural numbers. The protrusions 460 may be formed along the edge of the plate 410 at predetermined intervals. The protrusion 460 may be formed to protrude downward from the lower surface of the plate 410.

Contaminants in the peripheral portion 24 may dry and solidify faster than other portions, so there is a need to supply water W toward the peripheral portion 24.

The protrusion 460 may be positioned spaced upward from the peripheral portion 24 of the bottom 22 of the cooking chamber. When the steam (S) condenses on the protrusion 460 and turns into water (W), it may fall into the water reservoir 23 or the surrounding area 24 of the floor 22 of the cooking chamber. Water (W) may fall on the contaminants fixed to the peripheral portion 24 and cause the contaminants to swell. The water (W) that falls to the peripheral portion (24) may flow into the water storage portion (23) formed on the cooking chamber floor (22).

The guide cover 400 may include a slit 440 to allow the steam S generated in the water reservoir 23 to pass. A slit 440 may be included between the edge of the plate 410 and the plurality of protrusions 460. Steam (S) may be discharged to the upper side of the cooking chamber 20 through the slit 440. The slits 440 may be formed in plural numbers. The slits 440 may extend long along the edge of the plate 410 and may be formed in a single number. The slit 440 may be formed at a predetermined distance G from the edge of the plate 410 .

Steam (S) may pass through the slit 440 and be discharged to the walls 25, 26, 27 of the cooking chamber 20 where contaminants are fixed, and the inner panel 32 and glass 33 of the door 30. .

Figure 13 shows a graph regarding the temperature control method for maximum steam generation.

Referring to FIG. 13, the T1 section is a temperature increase heating section that heats the inside of the cooking chamber 20. In section T1, the lower heater 29 of the oven 1 operates to heat the water contained in the reservoir 23. The reservoir 23 can accommodate approximately 300 mL of water.

The lower heater 29 of the oven 1 can heat the water at full power until it reaches its boiling point and changes into water vapor. The maximum output of the lower heater 29 of the oven 1 may be approximately 1.5 kW/h. 250 to 280 g of heated water, or approximately 90% of the water contained in the reservoir 23, can be converted into steam in about 8 minutes. When the boiling point of water inside the cooking chamber 20 is reached, the T2 section can begin.

In the T2 section, the control unit (not shown) can maintain the temperature inside the cooking chamber 20 at the boiling point so that the water changes into steam (S). The circulation fan 50 allows the steam (S) generated inside the cooking chamber (20) to convect within the cooking chamber (20) and maximizes the attachment of the steam (S) to the walls (25, 26, and 27) of the cooking chamber (20). It can be operated to do so.

While generating steam S inside the cooking chamber 20, the peripheral portion 24 may be overheated due to heating of the lower heater 29. In the T2 section, the control unit (not shown) may repeatedly operate and stop the lower heater 29 through PID control to prevent overheating of the peripheral portion 24.

PID control in the present disclosure is a method of measuring the output value of temperature, which is a value to be controlled, calculating an error by comparing it with a reference temperature, and controlling the operation and stop of the lower heater 29 using the error. In one example, the reference temperature may be 80°C. In this way, the control unit (not shown) can control the operation of the lower heater 29 to maintain the temperature inside the oven and prevent overheating of the peripheral portion 24 and the walls 25, 26, and 27.

The T3 section is a cooling section in which the operation of the lower heater 29 is stopped and the internal circulation fan 50 is operated to cool the temperature inside the cooking chamber 20. Energy can be used efficiently by generating as much steam as necessary for steam cleaning and stopping the operation of the lower heater (29).

In this way, through an efficient temperature control method for steam cleaning, steam can be generated in the required amount in a short period of time and energy can be used efficiently. In addition, overheating of the peripheral portion 24 and the walls 25, 26, and 27 formed on the floor 22 of the cooking chamber 20 can be prevented.

In the above, specific embodiments are shown and described. However, it is not limited to the above-described embodiments, and those skilled in the art can make various changes without departing from the gist of the technical idea of the invention as set forth in the claims below. .

Claims (15)

A galley including a wall and a floor on which supports are formed; a water reservoir formed at the bottom of the cooking chamber and containing water; a heater that supplies heat to the inside of the cooking chamber and generates steam from the water; and Includes a guide cover disposed inside the cooking chamber for steam cleaning of the cooking chamber, The guide cover is an oven including a plate disposed at a position facing the water reservoir to guide the steam to the wall of the cooking chamber. According to claim 1, The guide cover is, The oven further includes a side wall formed by bending from the plate so as to be spaced upward from the water reservoir. According to claim 2, The guide cover further includes a support portion formed by bending from the side wall portion to be supported by the support. According to claim 2, The guide cover further includes a slit through which the steam passes and is discharged to a side wall of the cooking chamber. According to claim 4, An oven in which the slits are formed at predetermined intervals along the edge of the plate. According to claim 5, The slit includes a first slit located on the plate and a second slit located on the side wall. According to claim 1, The guide cover further includes an inclined portion that extends from the edge of the plate and is inclined downward. According to claim 7, An oven in which the inclined portion is positioned spaced apart from an upper portion of a peripheral portion of the floor of the cooking chamber. According to claim 8, An oven wherein ends of the inclined portions form a pattern including convex portions and concave portions. According to clause 9, The convex portion is formed to be supported by the support, An oven wherein the concave portion is formed to allow the steam to pass between the concave portion and a side wall of the cooking chamber. According to claim 10, An oven wherein the pattern includes a wave shape or a zigzag shape. According to claim 1, The guide cover further includes a plurality of protrusions protruding downward from the plate to condense the steam. According to claim 12, An oven wherein the plurality of protrusions are formed along an edge of the plate. According to claim 13, An oven in which a slit is formed between the plurality of protrusions and an edge of the plate to allow the steam to pass through. According to claim 1, Further comprising a grill rack provided to be supported by the support, The guide cover is an oven disposed on the grill rack so that the steam passing through the grill rack is directed toward the wall of the cooking chamber.

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