Household Atomized Oven

Abstract

An oven includes an oven body, a movable tray, an atomized device, and a conveying device. When the movable tray is inserted into the oven body, the second line of the atomized device is connected to the movable tray through the first line of the conveying device. When the second line of the atomized device is heated to reach a high temperature, air in the second line is expanded and evaporated so that the second line is disposed at a vacuum state to produce a vacuum suction force. The water in the movable tray is forced by the vacuum suction force to flow through the first line into the second line. The water in the second line is heated and atomized to form an atomized water which is sprayed on food placed in the oven body.

Description

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to an oven and, more particularly, to a household atomized oven.

2. Description of the Related Art

A conventional oven in accordance with the prior art shown in FIG. 1 comprises an oven body 10, a door 101 pivotally connected with the oven body 10, a rack 11 mounted in the oven body 10, a heating element 13 mounted in the oven body 10 and located under the rack 11, and at least one control knob 12 rotatably mounted on the oven body 10. In operation, the door 101 is opened to expose the rack 11. Then, food is placed on the rack 11. Then, the door 101 is closed to extend the rack 11 into the oven body 10. Then, the control knob 12 is rotated to set the broiling time. Then, the heating element 13 is operated to heat the rack 11 so as to heat and bake the food placed on the rack 11. However, the inner space in the oven body 10 is heated to have a high temperature so as to bake the water in the food so that the food placed on the rack 11 is easily dried, hardened or burned due to the higher heat in the oven body 10, thereby decreasing the freshness and taste of the food.

BRIEF SUMMARY OF THE INVENTION

In accordance with the present invention, there is provided an oven, comprising an oven body, a movable tray removably mounted on the oven body and insertable into the oven body, an atomized device mounted in the oven body, and a conveying device mounted on the movable tray and connected with the atomized device. The movable tray has a hollow interior to receive water. The conveying device includes a first line connected with the movable tray and a connecting member connected with the first line. The atomized device includes a heater, a second line mounted on the heater and having a first end connected with the connecting member of the conveying device, and a nozzle connected with a second end of the second line and connected to an internal chamber of the oven body. When the movable tray is inserted into the oven body, the connecting member of the conveying device is connected with the connector of the second line so that the second line of the atomized device is connected to the movable tray through the first line of the conveying device. When the second line of the atomized device is heated by the heater to reach a high temperature, air in the second line is expanded and evaporated so that an inner space of the second line is disposed at a vacuum state to produce a vacuum suction force. The water in the movable tray is forced by the vacuum suction force of the second line to flow through the first line of the conveying device into the second line of the atomized device. The water in the second line of the atomized device is atomized by heating of the heater to form an atomized water which is injected by the nozzle and is sprayed on food placed in the oven body.

Preferably, the second line of the atomized device is wound around the heater.

Preferably, the second line of the atomized device is heated by the heater to reach a predetermined temperature of about 400° C. so that an inner space of the second line is disposed at a vacuum state.

Preferably, the nozzle of the atomized device sprays atomized water outward automatically or manually. The nozzle of the atomized device is mounted on an inner wall of the oven body and has a surface provided with at least one spraying hole.

Preferably, the first end of the second line is provided with a connector detachably connected with the connecting member of the conveying device. The connector of the second line is flared outward and has a horn shape.

Preferably, the movable tray is located at an upper end or a lower end of the oven body.

The primary objective of the present invention is to provide an oven that can spray atomized water to wet foods placed in the oven.

According to the primary advantage of the present invention, the nozzle of the atomized device can spray the atomized water outward which wets the food placed in the oven body to keep the food at a determined moisture so that the food in the oven body will be kept wet and fresh and will not be dried, hardened or burned due to the high heat in the oven body during the broiling process so as to enhance the taste of the food.

Further benefits and advantages of the present invention will become apparent after a careful reading of the detailed description with appropriate reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWING(S)

FIG. 1 is a perspective view of a conventional oven in accordance with the prior art.

FIG. 2 is a perspective view of an oven in accordance with the preferred embodiment of the present invention.

FIG. 3 is a partially exploded perspective view of the oven as shown in FIG. 2.

FIG. 4 is a top cross-sectional view of the oven as shown in FIG. 2.

FIG. 5 is a perspective view of an atomized device of the oven in accordance with the preferred embodiment of the present invention.

FIG. 6 is a side cross-sectional view of the oven as shown in FIG. 2.

FIG. 7 is a locally enlarged view of the oven as shown in FIG. 6.

FIG. 8 is a front operational view of the oven as shown in FIG. 2 in use.

FIG. 8a is a locally enlarged view of the oven taken along circle 8a as shown in FIG. 8.

FIG. 9 is a partially exploded perspective view of an oven in accordance with another preferred embodiment of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

Referring to the drawings and initially to FIGS. 2-8, an oven in accordance with the preferred embodiment of the present invention comprises an oven body 2, a movable tray 20 removably mounted on the oven body 2 and insertable into the oven body 2, at least one adjusting knob 21 mounted on the oven body 2 and located beside the movable tray 20, at least one control knob 210 mounted on the oven body 2 and located under the adjusting knob 21, an atomized device 4 mounted in the oven body 2, and a conveying device 3 mounted on the movable tray 20 and connected with the atomized device 4.

The movable tray 20 has a hollow interior to receive water. The movable tray 20 has an outer surface provided with a handle 201 to facilitate a user pulling the movable tray 20 outward from the oven body 2. The movable tray 20 is located at an upper end of the oven body 2. The adjusting knob 21 is used to adjust and control the operating time and temperature of the oven body 2. The control knob 210 is used to manually control the spraying interval and times of the nanometer water at a high temperature.

The conveying device 3 is located at a side of the movable tray 20 and includes a first line 30 connected with the movable tray 20 and a connecting member 31 connected with the first line 30.

The atomized device 4 includes a heater 41, a second line 40 mounted on the heater 41 and having a first end connected with the connecting member 31 of the conveying device 3, and a nozzle 42 connected with a second end of the second line 40 and connected to an internal chamber 22 of the oven body 2.

The heater 41 of the atomized device 4 has two electrically heating elements 411 (FIG. 5) connected with two conducting wires 412 which are connected to a power supply (not shown). The second line 40 of the atomized device 4 is wound around the heater 41. The first end of the second line 40 is provided with a connector 401 detachably connected with the connecting member 31 of the conveying device 3. Preferably, the connector 401 of the second line 40 is flared outward and has a horn shape (FIG. 7) so that the connector 401 of the second line 40 is connected with the connecting member 31 of the conveying device 3 easily and quickly. The nozzle 42 of the atomized device 4 is mounted on an inner wall of the oven body 2 and has a surface provided with at least one spraying hole 420 (FIG. 8a).

In operation, when the movable tray 20 is inserted into the oven body 2 as shown in FIG. 2, the connecting member 31 of the conveying device 3 is connected with the connector 401 of the second line 40 as shown in FIG. 7 so that the second line 40 of the atomized device 4 is connected to the movable tray 20 through the first line 30 of the conveying device 3. In such a manner, when the second line 40 of the atomized device 4 is heated by the electrically heating elements 411 of the heater 41 to reach a high temperature, the air in the second line 40 is expanded and evaporated so that the inner space of the second line 40 is disposed at a vacuum state to produce a vacuum suction force. Thus, the water in the movable tray 20 is forced by the vacuum suction force of the second line 40 to flow through the first line 30 of the conveying device 3 into the second line 40 of the atomized device 4. When the temperature in the second line 40 of the atomized device 4 reaches a predetermined value (about 400° C.), the water in the second line 40 of the atomized device 4 is atomized instantaneously to have a nanometer size, and the atomized water in the second line 40 of the atomized device 4 is injected outward from the nozzle 42 of the atomized device 4 and is sprayed into the internal chamber 22 of the oven body 2. Thus, the atomized water from the nozzle 42 of the atomized device 4 is sprayed on and wets the food placed in the internal chamber 22 of the oven body 2 to keep the food at a determined moisture so that the food will not be dried, hardened or burned due to the high heat during the broiling process of the oven body 2 and will be kept fresh.

At this time, the nozzle 42 of the atomized device 4 is provided with a plurality of spraying holes 420 to prevent the food in the oven body 2 from directly contacting with the nozzle 42 of the atomized device 4. In addition, the atomized water from the nozzle 42 of the atomized device 4 is sprayed and distributed on the food evenly and smoothly by provision of the spraying holes 420.

As shown in FIGS. 2 and 8, the control knob 210 is used to control the spraying interval and times of the atomized water. Preferably, the control knob 210 is connected with a program to preset the spraying interval and times of the atomized water so as to control the atomized water automatically. Alternatively, the control knob 210 is directly pushed and controlled by the user in a manual manner.

As shown in FIG. 9, the adjusting knob 51 is mounted on the oven body 5 and located above the movable tray 50, and the control knob 510 is mounted on the oven body 5 and located under the adjusting knob 51. The movable tray 50 has a hollow interior to receive water. The movable tray 50 has an outer surface provided with a handle 501 to facilitate a user pulling the movable tray 50 outward from the oven body 5. The movable tray 50 is located at a lower end of the oven body 5. The adjusting knob 51 is used to adjust and control the operating time and temperature of the oven body 5. The control knob 510 is used to control the spraying interval and times of the atomized water at a high temperature. In addition, the oven further comprises a safety device (not shown) mounted on the oven body 2 to interrupt the power supply of the oven body 2 when the oven body 2 is not opened or when the movable tray 50 is not inserted into the oven body 2 so as to provide a safety function.

Accordingly, the nozzle 42 of the atomized device 4 can spray the atomized water outward which wets the food placed in the oven body 2 to keep the food at a determined moisture so that the food in the oven body 2 will be kept wet and fresh and will not be dried, hardened or burned due to the high heat in the oven body 2 during the broiling process so as to enhance the taste of the food.

Although the invention has been explained in relation to its preferred embodiment(s) as mentioned above, it is to be understood that many other possible modifications and variations can be made without departing from the scope of the present invention. It is, therefore, contemplated that the appended claim or claims will cover such modifications and variations that fall within the true scope of the invention.

Claims

1. An oven, comprising:

an oven body;

a movable tray removably mounted on the oven body and insertable into the oven body;

an atomized device mounted in the oven body; and

a conveying device mounted on the movable tray and connected with the atomized device;

wherein the movable tray has a hollow interior to receive water;

the conveying device includes:

a first line connected with the movable tray; and

a connecting member connected with the first line;

the atomized device includes:

a heater;

a second line mounted on the heater and having a first end connected with the connecting member of the conveying device; and

a nozzle connected with a second end of the second line and connected to an internal chamber of the oven body;

when the movable tray is inserted into the oven body, the connecting member of the conveying device is connected with the connector of the second line so that the second line of the atomized device is connected to the movable tray through the first line of the conveying device;

when the second line of the atomized device is heated by the heater to reach a high temperature, air in the second line is expanded and evaporated so that an inner space of the second line is disposed at a vacuum state to produce a vacuum suction force;

the water in the movable tray is forced by the vacuum suction force of the second line to flow through the first line of the conveying device into the second line of the atomized device;

the water in the second line of the atomized device is atomized by heating of the heater to form an atomized water which is injected by the nozzle and is sprayed on food placed in the oven body.

2. The oven of claim 1, wherein the second line of the atomized device is wound around the heater.

3. The oven of claim 1, wherein the second line of the atomized device is heated by the heater to reach a predetermined temperature of about 400° C. so that an inner space of the second line is disposed at a vacuum state.

4. The oven of claim 1, wherein the nozzle of the atomized device sprays atomized water outward automatically or manually;

the nozzle of the atomized device is mounted on an inner wall of the oven body and has a surface provided with at least one spraying hole.

5. The oven of claim 1, wherein

the first end of the second line is provided with a connector detachably connected with the connecting member of the conveying device;

the connector of the second line is flared outward and has a horn shape.

6. The oven of claim 1, wherein the movable tray is located at an upper end or a lower end of the oven body.