阅读说明：本技术 一种具有烘干功能的烤箱 (Oven with drying function ) 是由 卜玲娟 蒋圣伟 于 2019-10-30 设计创作，主要内容包括：本发明涉及一种具有烘干功能的烤箱,包括内胆,该内胆中横置有烘盘,内胆的顶板上开设有排气口,该排气口与具排气风机的排气通道相流体连通,还包括能驱动所述烘盘上下往复运动的升降装置。与现有技术相比,本发明中烘盘能在升降装置作用下做上下往复运动,放置在烘盘上的待烘干食物在烘盘上下往复运动过程中会相对于烘盘发生抖动,同时烤箱工作过程中,排气风机转动而在排气通道中形成负压,通过排气口在内胆中形成由下至上的热气流,此时脱离烘盘表面的食物颗粒在热气流和其自身重力的共同作用下完全暴露在热气流中发生抖动,从而快速地进行热交换和水分交换,使得食物得到快速烘干。(The invention relates to an oven with a drying function, which comprises an inner container, wherein a baking tray is transversely arranged in the inner container, an exhaust port is formed in a top plate of the inner container, the exhaust port is in fluid communication with an exhaust channel with an exhaust fan, and the oven also comprises a lifting device capable of driving the baking tray to reciprocate up and down. Compared with the prior art, the baking pan can do up-and-down reciprocating motion under the action of the lifting device, food to be dried placed on the baking pan shakes relative to the baking pan in the up-and-down reciprocating motion process of the baking pan, meanwhile, in the working process of the oven, the exhaust fan rotates to form negative pressure in the exhaust channel, hot air flow from bottom to top is formed in the inner container through the exhaust port, and at the moment, food particles separated from the surface of the baking pan are completely exposed in the hot air flow to shake under the combined action of the hot air flow and the gravity of the hot air flow, so that heat exchange and moisture exchange are rapidly carried out, and the food is rapidly dried.)

1. An oven with a drying function comprises an inner container (1), wherein a baking tray (3) is transversely arranged in the inner container (1), an exhaust port (10) is formed in a top plate of the inner container (1), the exhaust port (10) is in fluid communication with an exhaust channel (20) with an exhaust fan (21), and the oven is characterized by further comprising a lifting device (4) capable of driving the baking tray (3) to reciprocate up and down.

2. The oven according to claim 1, characterized in that the lifting device (4) comprises a first driving motor (41), a first slide rail (42), a second slide rail (43), a first slider-crank mechanism (44), a second slider-crank mechanism (45) and a transmission mechanism (46) linking the first slider-crank mechanism (44) and the second slider-crank mechanism (45), wherein the first driving motor (41) drives the first slider-crank mechanism (44), the first slide rail (42) and the second slide rail (43) are vertically installed at the left and right sides of the inner container (1) respectively, a first slider (443) of the first slider-crank mechanism (44) is embedded in the first slide rail (42) and can move up and down along the first slide rail (42), a second slider (453) of the second slider-crank mechanism (45) is embedded in the second slide rail (43) and can move up and down along the second slide rail (43),

the drying plate drying device is characterized by further comprising a first linkage rod (444) and a second linkage rod (454), wherein one end of the first linkage rod (444) is connected with the first sliding block (443), the other end of the first linkage rod is connected with one end of the drying plate (3), one end of the second linkage rod (454) is connected with the second sliding block (453), and the other end of the second linkage rod is connected with the other end of the drying plate (3).

3. The oven according to claim 2, wherein said first slider-crank mechanism (44) comprises a first driving rod (441) and a first driven rod (442), said first driving rod (441) having an output shaft pivotally connected to one end of said first driving rod (441), and the other end of said first driving rod (441) pivotally connected to one end of said first driven rod (442), and the other end of said first driven rod (442) pivotally connected to said first slider (443),

the transmission mechanism (46) comprises a driving wheel (461), a driven wheel (462) and a transmission shaft (463), wherein the driving wheel (461) is fixed on an output shaft of the first driving motor (41), the driven wheel (462) is meshed with the driving wheel (461) and is fixed at one end of the transmission shaft (463),

the second slider-crank mechanism (45) comprises a second driving rod (451) and a second driven rod (452), the other end of the transmission shaft (463) is pivoted with one end of the second driving rod (451), the other end of the second driving rod (451) is pivoted with one end of the second driven rod (452), and the other end of the second driven rod (452) is pivoted with the second slider (453).

4. The oven according to claim 3, characterized in that said first slider-crank mechanism (44) and said second slider-crank mechanism (45) are arranged symmetrically left and right with respect to the vertical central axis of the liner (1).

5. The toaster according to claim 3, wherein the first slides (443) are two blocks spaced up and down along the first slide track (42), and the two first slides (443) are connected by a connecting rod (47), wherein the upper first slide (443) is connected to the first driven rod (442), and the lower first slide (443) is connected to the toaster tray (3),

similarly, the second slide blocks (453) are two blocks vertically spaced along the second slide rail (43), the two second slide blocks (453) are connected to each other by the connecting rod (47), the second slide block (453) positioned above is connected to the first driven rod (442), and the second slide block (453) positioned below is connected to the baking pan (3).

6. The oven according to any one of claims 1 to 5, wherein a hot air baffle (5) is disposed at the upper portion of the inner container (1), an air inlet (51) is disposed at the center of the hot air baffle (5) and an air outlet (52) is disposed at the side of the hot air baffle, the hot air baffle (5) and the top plate of the inner container (1) form an upper hot air chamber (50), a fan blade (6) is disposed in the upper hot air chamber (50), and an upper heating pipe (81) is disposed around the outer periphery of the fan blade (6).

7. The oven according to claim 6, characterized in that a second driving motor (61) is arranged above the inner container (1), a power shaft of the second driving motor (61) vertically penetrates through a mounting hole on the top wall of the inner container (1) and penetrates into the inner container (1), and the fan blade (6) is fixed on the power shaft.

8. The oven according to claim 6, characterized in that the vertical projection of the exhaust opening (10) on the hot air baffle (5) is adjacent to the intake opening (51) of the hot air baffle (5).

9. The oven according to claim 6, characterized in that the exhaust opening (10) is connected to the exhaust opening (111) of the exhaust channel (20) via a vertically arranged ventilation tube (7), the cross section of the ventilation tube (7) decreasing from bottom to top.

Technical Field

The invention relates to the field of ovens, in particular to an oven with a drying function.

Background

An oven is a common cooking device, which uses a built-in heating device to bake and roast food. The rear side of the inner container of the oven is generally provided with a hot air baffle with an air inlet and an air outlet, the hot air baffle and the back plate of the inner container enclose a hot air chamber, an air heater is arranged in the hot air chamber, and the outer periphery of the air heater is provided with a back heating pipe. When the hot air blower rotates, air in the inner container is sucked into the hot air chamber through the air inlet on the hot air baffle, the air sucked into the hot air chamber is heated into hot air and then flows back into the inner container through the air outlet on the hot air baffle, and food is heated through the hot air flowing back into the inner container. Because hot-blast baffle and air heater all set up at the back of inner bag for food can't be discharged the cavity outside by the steam that evaporates out rapidly, makes current oven toast the effect relatively poor when toasting the food that contains more moisture. The food dryer can be used for making dried fruit, dried meat, flowers and plants, etc., and is internally provided with a heating device for drying food, wherein the drying temperature is generally 35-70 ℃. The arrangement of the hot air baffle plate and the hot air fan of the existing oven can not quickly discharge water vapor evaporated from food, so that the existing oven can not be directly used for drying the food.

Disclosure of Invention

The first technical problem to be solved by the present invention is to provide an oven with a drying function, which has a good drying effect.

The second technical problem to be solved by the present invention is to provide an oven with a drying function, which can effectively reduce the oil smoke in the inner container, in view of the prior art.

The third technical problem to be solved by the present invention is to provide an oven with a function of waiting for drying, which is suitable for baking food materials with high moisture content.

The technical scheme adopted by the invention for solving at least one technical problem is as follows: an oven with drying function comprises an inner container, a baking tray is transversely arranged in the inner container, an exhaust port is formed in a top plate of the inner container, and the exhaust port is in fluid communication with an exhaust channel with an exhaust fan.

Further, in order to better realize the up-and-down reciprocating motion of the baking pan, the lifting device comprises a first driving motor, a first slide rail, a second slide rail, a first slider-crank mechanism, a second slider-crank mechanism and a transmission mechanism for linking the first slider-crank mechanism and the second slider-crank mechanism, wherein the first driving motor drives the first slider-crank mechanism, the first slide rail and the second slide rail are respectively vertically arranged at the left side and the right side of the liner, a first slider of the first slider-crank mechanism is embedded in the first slide rail and can move up and down along the first slide rail, a first slider of the second slider-crank mechanism is embedded in the second slide rail and can move up and down along the second slide rail, the baking pan further comprises a first linkage rod and a second linkage rod, one end of the first linkage rod is connected with the first slider, the other end of the first linkage rod is connected with one end of the baking pan, one end of the second linkage rod is connected with the second slider, the other end is connected with the other end of the baking pan.

Further, the first slider-crank mechanism comprises a first driving rod and a first driven rod, an output shaft of the first driving motor is pivoted with one end of the first driving rod, the other end of the first driving rod is pivoted with one end of the first driven rod, the other end of the first driven rod is pivoted with the first slider, the transmission mechanism comprises a driving wheel, a driven wheel and a transmission shaft, wherein the driving wheel is fixed on the output shaft of the motor, the driven wheel is meshed with the driving wheel and fixed at one end of the transmission shaft, the second slider-crank mechanism comprises a second driving rod and a second driven rod, the other end of the transmission shaft is pivoted with one end of the second driving rod, the other end of the second driving rod is pivoted with one end of the second driven rod, and the other end of the second driven rod is pivoted with the second slider.

Furthermore, in order to enable the left end and the right end of the baking pan to stably and synchronously move up and down, the first slider-crank mechanism and the second slider-crank mechanism are arranged in a bilateral symmetry mode by taking the vertical central shaft of the inner container as the center.

Furthermore, the first slide blocks are two blocks which are arranged at intervals up and down along the first slide rail, the two first slide blocks are connected through a connecting rod, the first slide block positioned above is connected with the first driven rod, the first slide block positioned below is connected with the baking tray, similarly, the second slide blocks are two blocks which are arranged at intervals up and down along the second slide rail, the two second slide blocks are connected through the connecting rod, the second slide block positioned above is connected with the first driven rod, and the second slide block positioned below is connected with the baking tray. Therefore, the drying plate can move up and down more stably, and the influence of the torque force in each crank slide block mechanism on the stability of the up-and-down motion of the drying plate is avoided.

Further, the upper portion of inner bag is provided with hot-blast baffle, and the air intake has been seted up to this hot-blast baffle's center department and the air outlet has been seted up to the side, and this hot-blast baffle encloses into hot-blast room with the roof of inner bag, is provided with the flabellum in this hot-blast room, and the periphery of this flabellum encloses and is equipped with the heating pipe. Due to the arrangement of the upper hot air chamber, when the fan blades rotate, cold air in the upper hot air chamber is heated, the cold air in the inner container is sucked into the hot air chamber from bottom to top to be mixed with the hot air, and is exhausted to the bottom of the inner container from the peripheral side walls of the inner container through the air outlets on the hot air baffle plate under the rotation of the fan blades, so that the food particles are penetrated from the bottom to top and separated from the surface of the baking tray, the food particles are further promoted to be separated from the surface of the baking tray upwards, the contact time of the food particles and hot air flow is further prolonged, and the heat exchange and the moisture exchange (namely the damp heat exchange) of the hot air flow. And simultaneously, damp and hot air generated by damp and heat exchange is sucked into the hot air chamber through the hot air baffle, most of the damp and hot air is collected to the air outlet under the action of negative pressure at the air outlet, and is finally exhausted to the atmosphere through the ventilation pipe and the exhaust channel, and the residual hot air and fresh cold air are heated in the upper hot air chamber and then are continuously exhausted into the inner container, so that the food is dried by continuous circulation. Meanwhile, because the interior of the inner container forms hot air circulation in the vertical direction, the discharge path of water vapor is shortened, the direction is just the same as the hot air circulation direction, the drying rate is obviously improved, and the oven can obtain better baking effect when cooking food with more moisture content. In addition, because the gas vent sets up in last hot-blast room, can avoid the steam condensation that the stoving in-process produced like this and drip to food on to because hot-blast baffle and flabellum etc. all set up the upper portion at the inner bag, thereby can effectively avoid toasting the greasy dirt that the in-process produced and pollute hot-blast baffle and flabellum etc. convenience of customers' clearance. And the oil smoke generated in the baking process enters the upper hot air chamber under the action of the suction force generated by the fan blades, and the oil smoke is heated in the hot air chamber and partially decomposed, so that the oil smoke in the inner container is reduced. The gas vent sets up in last hot-blast indoor, and food surface temperature homogeneity improves, and the gas vent department temperature can not be local on the high side and lead to food to color unevenly.

Furthermore, a second driving motor is arranged above the inner container, a power shaft of the second driving motor vertically penetrates through a mounting hole in the top wall of the inner container and penetrates into the inner container, and the fan blades are fixed on the power shaft. Thereby can avoid the inner bag high temperature to cause the influence to second driving motor's performance.

Furthermore, the vertical projection of the exhaust port on the hot air baffle is adjacent to the air inlet of the hot air baffle, so that the discharge speed of moisture in the drying process can be increased.

Furthermore, the exhaust port is communicated with an exhaust hole of the exhaust channel through a vertically arranged ventilation pipe, and the cross section of the ventilation pipe is gradually reduced from bottom to top. Preventing the gas in the cavity from being exhausted too fast.

Compared with the prior art, the invention has the advantages that: the baking pan can do up-and-down reciprocating motion under the action of the lifting device, food to be dried placed on the baking pan shakes relative to the baking pan in the up-and-down reciprocating motion process of the baking pan, meanwhile, in the working process of the oven, the exhaust fan rotates to form negative pressure in the exhaust channel, hot air flow from bottom to top is formed in the inner container through the exhaust port, and at the moment, food particles separated from the surface of the baking pan are completely exposed in the hot air flow to shake under the combined action of the hot air flow and the gravity of the hot air flow, so that heat exchange and moisture exchange are rapidly carried out, and the food is rapidly dried.

Drawings

FIG. 1 is a cross-sectional view of an oven embodying the present invention;

FIG. 2 is a schematic view of a portion of an oven according to an embodiment of the present invention;

FIG. 3 is a schematic view of another embodiment of the oven of the present invention;

FIG. 4 is a schematic view of the structure of FIG. 2 in another direction;

FIG. 5 is a schematic view of a portion of an oven incorporating an embodiment of the present invention;

FIG. 6 is a schematic structural diagram of an inner container according to an embodiment of the present invention;

fig. 7 is a schematic view of still another partial structure of an oven according to an embodiment of the present invention.

Detailed Description

The invention is described in further detail below with reference to the accompanying examples.

As shown in fig. 1 to 7, an oven with a drying function includes an inner container 1, an upper heating pipe 81 is installed on the inner top surface of the inner container 1, a lower heating pipe 83 is installed at the bottom of the inner container, and a back heating pipe 82 is installed on the inner surface of a back plate. An air outlet 10 is formed in the top wall of the inner container 1, an upper mounting plate 11 is arranged above the inner container 1, an air guide cover 2 is arranged on the upper mounting plate 11 in a covering mode, an air exhaust channel 20 is defined by the air guide cover 2 and the upper mounting plate 11, an air inlet end of the air exhaust channel 20 is provided with an air exhaust fan 21, and the air exhaust fan 21 is a cross-flow fan in the embodiment. The upper mounting plate 11 is provided with an exhaust hole 111, the exhaust hole 111 is located in the exhaust passage 20, and the exhaust hole 111 is communicated with the exhaust port 10 through a vertically arranged ventilation pipe 7.

Furthermore, a baking tray 3 is transversely arranged in the inner container 1, the baking tray 3 can reciprocate up and down under the driving of a lifting device 4, food to be dried placed on the baking tray 3 can shake relative to the baking tray 3 in the process of reciprocating up and down of the baking tray 3, meanwhile, in the working process of the oven, an exhaust fan 21 rotates to form negative pressure in an exhaust channel 20, hot air flow from bottom to top is formed in the inner container 1 through an exhaust port 10, and at the moment, food particles separated from the surface of the baking tray 3 are completely exposed in the hot air flow under the combined action of the hot air flow and the gravity of the hot air flow to shake, so that heat exchange and moisture exchange are rapidly carried out, and the food is rapidly dried.

The lifting device 4 can be realized in various ways, in this embodiment, the lifting device 4 includes a first driving motor 41, a first slide rail 42, a second slide rail 43, a first slider-crank mechanism 44, a second slider-crank mechanism 45, and a transmission mechanism 46 for linking the first slider-crank mechanism 44 and the second slider-crank mechanism 45, wherein the first driving motor 41 drives the first slider-crank mechanism 44, the first slide rail 42 and the second slide rail 43 are vertically installed on the left and right sides of the liner 1, respectively, a first slider 443 of the first slider-crank mechanism 44 is embedded in the first slide rail 42 and can move up and down along the first slide rail 42, a second slider 453 of the second slider-crank mechanism 45 is embedded in the second slide rail 43 and can move up and down along the second slide rail 43, a first linkage rod 444 and a second linkage rod 454, one end of the first linkage rod 444 is connected to the first slider 443, the other end is connected to one end of the baking pan 3, one end of the second linkage rod 454 is connected to the second slider 453, and the other end is connected to the other end of the baking pan 3. In this embodiment, the first slider-crank mechanism 44 and the second slider-crank mechanism 45 are symmetrically disposed about the vertical central axis of the inner container 1, so that the left and right ends of the baking pan 3 can be moved up and down smoothly and synchronously.

Further, specifically, the first slider-crank mechanism 44 includes a first driving rod 441 and a first driven rod 442, the output shaft of the first driving motor 41 is pivotally connected to one end of the first driving rod 441, the other end of the first driving rod 441 is pivotally connected to one end of the first driven rod 442, and the other end of the first driven rod 442 is pivotally connected to the first slider 443, the transmission mechanism 46 includes a driving wheel 461, a driven wheel 462 and a transmission shaft 463, wherein the driving wheel 461 is fixed on the output shaft of the first driving motor 41, the driven wheel 462 is engaged with the driving wheel 461 and fixed at one end of the transmission shaft 463, the second slider-crank mechanism 45 includes a second driving rod 451 and a second driven rod 452, the other end of the transmission shaft 463 is pivotally connected to one end of the second driving rod 451, the other end of the second driving link 451 is pivotally connected to one end of the second driven link 452, and the other end of the second driven link 452 is pivotally connected to the second slide 453. Preferably, the first sliders 443 are two blocks spaced vertically along the first slide rail 42, the two first sliders 443 are connected to each other via the connecting bar 47, the first slider 443 positioned above is connected to the first driven bar 442, the first slider 443 positioned below is connected to the tray 3, the second sliders 453 are similarly two blocks spaced vertically along the second slide rail 43, the two second sliders 453 are connected to each other via the connecting bar 47, the second slider 453 positioned above is connected to the first driven bar 442, and the second slider 453 positioned below is connected to the tray 3. Therefore, the drying plate 3 can move up and down more stably, and the influence of the torque force in each crank slide block mechanism on the stability of the up-and-down motion of the drying plate 3 is avoided.

Still further, the upper portion of the inner container 1 is provided with a hot air baffle 5 having an air inlet 51 and an air outlet 52, the hot air baffle 5 and the top wall of the inner container 1 enclose an upper hot air chamber 50, a fan blade 6 is arranged in the upper hot air chamber 50, a second driving motor 61 is arranged above the inner container 1, a power shaft of the second driving motor 61 extends vertically downward and penetrates through a mounting hole on the top wall of the inner container 1, the fan blade 6 is fixed on the power shaft of the second driving motor 61, and the upper heating pipe 81 is annularly arranged around the periphery of the fan blade 6. In this embodiment, the air inlet 51 is formed in the center of the hot air baffle 5, the four air outlets 52 are respectively formed around the hot air baffle 5, the auxiliary air outlet 53 is further formed on the surface of the hot air baffle 5 on the side of the air inlet 51, and the auxiliary air outlet 53 is formed in a staggered manner with respect to the projection of the exhaust port 10 on the hot air baffle 5. Preferably, the vertical projection of the exhaust port 10 on the hot air baffle 5 is adjacent to the air inlet 51 of the hot air baffle 5, so as to accelerate the discharge speed of moisture in the drying process.

Due to the arrangement of the upper hot air chamber 50, when the fan blades 6 rotate, the cold air in the upper hot air chamber 50 is heated, the cold air in the inner container 1 is sucked into the upper hot air chamber 50 from bottom to top to be mixed with the hot air, and is discharged to the bottom of the inner container 1 from the peripheral side wall of the inner container 1 through the air outlets 52 on the hot air baffle 5 under the rotation of the fan blades 6, and passes through the food particles separated from the surface of the baking tray 3 from bottom to top, so that the food particles are further promoted to be separated from the surface of the baking tray 3 upwards, the contact time of the food particles and the hot air flow is further prolonged, and the heat exchange and the moisture exchange (namely the damp heat exchange) of the hot air flow. Meanwhile, damp and hot air generated by damp and hot exchange is sucked into the upper hot air chamber 50 through the hot air baffle 5, most of the damp and hot air is collected to the exhaust port 10 under the action of negative pressure at the exhaust port 10, and is finally exhausted to the atmosphere through the ventilation pipe 7 and the exhaust passage 20, and the residual hot air and fresh cold air are heated in the upper hot air chamber 50 and then are continuously exhausted into the inner container 1, so that the food is dried by continuous circulation. Meanwhile, because the inner container 1 forms the hot air circulation in the vertical direction, the discharge path of the water vapor is shortened, the direction is just the same as the hot air circulation direction, the drying speed is obviously improved, and the oven can obtain better baking effect when cooking food with more moisture content. In addition, because the gas vent 10 sets up in last hot-blast room 50, can avoid the steam condensation that the stoving in-process produced like this and drip to food on to because hot-blast baffle 5 and flabellum 6 etc. all set up the upper portion at inner bag 1, thereby can effectively avoid the greasy dirt that the stoving in-process produced to pollute hot-blast baffle 5 and flabellum 6 etc. convenience of customers clearance. And the oil smoke generated in the baking process enters the upper hot air chamber 50 under the action of the suction force generated by the fan blades 6, and the oil smoke is heated in the upper hot air chamber 50 and is partially decomposed, so that the oil smoke in the inner container 1 is reduced. The exhaust port 10 is arranged in the upper hot air chamber 50, the uniformity of the surface temperature of the food is improved, and the temperature at the exhaust port 10 is not locally too high, so that the food is not colored unevenly.

The working process of the drying mode in this embodiment is as follows: when the first driving motor 41 is turned on, the first slider-crank mechanism 44 and the second slider-crank mechanism 45 synchronously operate, so as to drive the first slider 443 and the second slider 453 to respectively slide up and down along the first slide rail 42 and the second slide rail 43, and further drive the baking tray 3 to reciprocate up and down. The heating pipes are opened, the second driving motor 61 is started, and the fan blades 6 rotate. The cold air in the upper hot air chamber 50 is heated, the cold air in the inner container 1 is upwards sucked into the upper hot air chamber 50 to be mixed with the hot air, and the hot air flow downwards enters the inner container 1 through the air outlet 52 under the rotation action of the fan blades 6. Under the up-and-down reciprocating motion of the baking pan 3, food particles on the baking pan 3 shake relative to the surface of the baking pan 3, hot air flow entering the inner container 1 acts on the food particles from bottom to top, and under the action of the hot air flow and the gravity of the hot air flow, the food particles are completely exposed in the hot air flow and shake, so that heat exchange is realized when the food particles and the hot air flow are rapidly generated. The water vapor generated during drying is sucked into the upper hot air chamber 50 through the air inlet 51 of the hot air baffle 5 again, most of the water vapor is collected to the air outlet 10 under the negative pressure action at the air outlet 10 of the liner 1, and finally the water vapor is discharged to the atmosphere through the ventilation pipe 7 and the exhaust passage 20. The inner container 1 is internally provided with hot air circulation in the vertical direction, the discharge path of water vapor is shortened, the direction is just the same as the hot air circulation direction, and the drying speed is obviously improved. When water vapor enters the exhaust port 10 of the inner container 1, the water vapor is prevented from condensing and flowing back to the inner container 1 through secondary heating evaporation of the upper hot air chamber 50. Preferably, in this embodiment, the inner container 1 is provided with a temperature probe 9, so that the drying temperature can be better monitored.

The working process of the baking mode in this embodiment is as follows: baking trays (not shown) are placed in the inner container 1, or the baking trays 3 can be directly utilized, the first driving motor 41 does not work, the baking trays 3 are in a standing state, all heating pipes are opened, the second driving motor 61 is opened, and the fan blades 6 rotate. The cold air in the upper hot air chamber 50 is heated, the cold air in the inner container 1 is upwards sucked into the upper hot air chamber 50 to be mixed with the hot air, the cold air enters the inner container 1 downwards through the air outlet 52 under the rotation action of the fan blades 6, the hot air flows through the surface of the baking tray to bake food, the oil smoke generated during baking is sucked into the upper hot air chamber 50 through the air inlet 51 of the hot air baffle plate 5 again, the oil smoke is collected to the air outlet 10 of the inner container 11 under the negative pressure action at the air outlet 10 of the inner container 1, and finally the oil smoke is discharged into the atmospheric environment through the ventilation pipe 7 and the exhaust passage 20. In the baking process, when the fan blades 6 are not needed, the second driving motor 61 is turned off. Because the hot air chamber is arranged on the upper portion, the inner container 1 of the oven of the embodiment forms the upper and lower hot air circulation, the exhaust is smoother, and the baking effect is better when the food with larger water content is baked. The fan blades 6 and the hot air baffle 5 are arranged on the upper portion, most of oil stains generated by food in the baking process can not directly splash on the hot air baffle 5, and cleaning trouble is relieved. The oil smoke generated in the baking process is heated and partially decomposed in the process of being discharged through the upper hot air chamber 50, so that the oil smoke in the inner container 1 is reduced. The exhaust port 10 is arranged in the upper hot air chamber 50, the uniformity of the surface temperature of the food is improved, and the temperature at the exhaust port 10 is not locally too high, so that the food is not colored unevenly.