CN-224230074-U - Commercial electromagnetic oven

Abstract

The utility model relates to the field of electromagnetic ovens, in particular to a commercial electromagnetic oven, which comprises an electromagnetic oven main body, wherein a heating surface is arranged at the top of the electromagnetic oven main body, a touch surface is arranged at the front side of the electromagnetic oven main body, a placing frame is arranged at the outer side of the electromagnetic oven main body, a blocking frame is connected onto the placing frame in a sliding manner and is used for blocking vegetables splashed in the cooking process, a fixed column is arranged at the bottom of the blocking frame, and three stop blocks corresponding to the positions of the fixed column are arranged at the bottom of the placing frame. According to the utility model, the height-adaptive pot is adjusted by sliding the blocking frame, so that the splashing food material is effectively intercepted, the operation area is kept clean, the integrated ventilation cavity guides the oil fume to enter the bottom collecting frame, the oil fume is efficiently separated and stored by the inner structure, the oil fume diffusion is integrally reduced, the cleaning difficulty is reduced, and the kitchen environment and equipment maintenance cost are optimized.

Inventors

• XU QIREN
• HUANG YINGBAO
• CHEN JING
• XIAO SHUNGUO
• HUANG JIANJUN
• ZHANG HUABIAO

Assignees

• 江西精厨汇厨具设备有限公司

Dates

Publication Date

20260512

Application Date

20250714

Claims (5)

1. 1. The utility model provides a commercial electromagnetism stove, characterized by, including electromagnetism stove main part (1), electromagnetism stove main part (1) top is provided with heating surface (2), electromagnetism stove main part (1) front side is provided with touch-control face (3), electromagnetism stove main part (1) outside is provided with places frame (4), it is connected with on frame (4) to place to block frame (5), block frame (5) and be used for blocking the dish that the in-process splashes of cooking, block frame (5) bottom and be provided with fixed column (8), place frame (4) bottom be provided with three with dog (9) that fixed column (8) position corresponds.
2. 2. A commercial electromagnetic oven according to claim 1, characterized in that the left and right sides of the placement frame (4) are provided with power-assisted grooves.
3. 3. The commercial electromagnetic oven according to claim 1, wherein a ventilation cavity (6) is arranged at the rear side of the blocking frame (5), a collecting frame (7) is arranged at the bottom of the ventilation cavity (6), and the collecting frame (7) is used for collecting oil smoke.
4. 4. A commercial electromagnetic oven according to claim 1, characterized in that the fixing column (8) is provided with a positioning groove, and the stop block (9) is clamped with the corresponding positioning groove.
5. 5. A commercial electromagnetic oven according to claim 3, characterized in that the right side of the collecting frame (7) is provided with an oil outlet.

Description

Commercial electromagnetic oven Technical Field The utility model relates to the field of induction cookers, in particular to a commercial induction cooker. Background The traditional commercial electromagnetic oven focuses on electromagnetic heating efficiency, but in the actual operation process, the problems of pollution of food material splashing to the hearth environment, increase of cleaning load, difficulty in adapting to different cookers due to high fixation, complex disassembly and the like exist in the process of quick-frying, the problems of dripping caused by oil mist condensation cannot be solved due to single function of an existing oil baffle device, convenient waste oil collection design is lacking, secondary pollution is easy to realize during cleaning, and the third, splashes and oil smoke are mixed and adhered to gaps of an oven body and the ground, accumulate for a long time to form stubborn oil dirt, worsen working environment and influence equipment life exist. A commercial induction cooker has thus been developed in response to the above problems. Disclosure of utility model In order to overcome the defects existing in the using process of the conventional device, the utility model provides a commercial induction cooker. The technical scheme of the utility model is as follows: The utility model provides a commercial electromagnetism stove, including the electromagnetism stove main part, electromagnetism stove main part top is provided with the heating surface, electromagnetism stove main part front side is provided with the touch-control face, the electromagnetism stove main part outside is provided with places the frame, place the frame on the frame slidingtype be connected with and block the frame, it is used for stopping the dish that the in-process splashes of cooking to block the frame, it is provided with the fixed column to block the frame bottom, place the frame bottom be provided with three with the dog that the fixed column position corresponds. In addition, it is particularly preferable that the left and right sides of the placement frame are provided with power assisting grooves. Furthermore, it is particularly preferred that a ventilation cavity is provided on the rear side of the blocking frame, and a collecting frame for collecting the soot is mounted at the bottom of the ventilation cavity. Furthermore, it is particularly preferred that a positioning groove is provided on the fixing column, and the stopper is engaged with the corresponding positioning groove. Furthermore, it is particularly preferred that an oil outlet is provided on the right side of the collecting frame. By adopting the technical scheme, the utility model has the beneficial effects that: According to the utility model, the height-adaptive pot is adjusted by sliding the blocking frame, so that the splashing food material is effectively intercepted, the operation area is kept clean, the integrated ventilation cavity guides the oil fume to enter the bottom collecting frame, the oil fume is efficiently separated and stored by the inner structure, the oil fume diffusion is integrally reduced, the cleaning difficulty is reduced, and the kitchen environment and equipment maintenance cost are optimized. Drawings Fig. 1 is a schematic perspective view of the present utility model. Fig. 2 is a schematic perspective view of a first part of the present utility model. Fig. 3 is a schematic view of a partially cut-away perspective structure of the present utility model. Fig. 4 is a schematic perspective view of a second part of the present utility model. In the drawings, 1 is an induction cooker main body, 2 is a heating surface, 3 is a touch control surface, 4 is a placing frame, 5 is a blocking frame, 6 is a ventilation cavity, 7 is a collecting frame, 8 is a fixing column, and 9 is a stop block. Detailed Description The following description of the embodiments of the present utility model will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present utility model, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the utility model without making any inventive effort, are intended to be within the scope of the utility model. 1-4, Including electromagnetism stove main part 1, electromagnetism stove main part 1 top is provided with heating surface 2, electromagnetism stove main part 1 front side is provided with touch-control face 3, electromagnetism stove main part 1 outside is provided with places frame 4, place frame 4 left and right sides and be provided with the helping hand groove, it is connected with on the frame 4 to place and block frame 5, it is used for blockking the dish that the in-process splashes to block the frame 5, it is provided with ventilation cavity 6 to block frame 5 rear side, collection frame 7 is instal