Embedded steam oven technology upgrade: precise control from single function to professional level cooking

The embedded steam oven integrates thermodynamics, fluid mechanics, and intelligent algorithms to achieve precise collaboration of steaming, baking, and frying functions, becoming the "professional cooking center" of home kitchens.

Technical defects of traditional steam ovens

The single function steamer has the problem of condensation water droplets falling, causing the surface of the food to become wet and soft; The temperature uniformity of the single function oven is poor (with a temperature difference of 15 ℃ between the center and the edge), and the baking success rate is less than 60%. Early steaming and baking machines were affected by steam and hot air, resulting in thick bread skin and dry meat.

Breakthrough in Multidimensional Thermal Control Technology

Saturated steam technology: Through a boiler type steam generator, 100% saturated steam (temperature 115 ℃) is generated within 30 seconds, with a permeability three times higher than ordinary steam. Tests have shown that this technology reduces the cooking time of steamed fish by 40% and increases the freshness of fish meat by 25%.

Hot air circulation 3.0 system: using double-layer air ducts and variable frequency fans, with a wind speed of 8m/s and temperature uniformity of ± 3 ℃. When baking cookies, the same baking tray can achieve a color consistency rate of 98%, which is 40% higher than traditional models.

AI humidity control: dynamically adjust the humidity inside the chamber (30% -90%) through humidity sensors and spray devices. For example, when baking European bread, steam is automatically sprayed to increase the bread's expansion rate by 30% and make the surface cracks more uniform.

Deep development of professional cooking functions

Molecular cooking mode: supports low-temperature slow cooking (55-65 ℃) and liquid nitrogen quick freezing (-196 ℃) functions. Actual testing shows that the center temperature control error of low-temperature slow cooked steak is ≤ 0.5 ℃, and the juice retention rate reaches 85%.

Self cleaning technology: using high-temperature oxidation (480 ℃) and catalytic decomposition technology to convert oil pollution into carbon dioxide and water. After cleaning, the odor level of the cavity of a certain brand model has been reduced to level 1 (no perception), which is 10 times more efficient than manual cleaning.

Multi stage cooking programming: supports users to customize the order and parameters of steaming, grilling, and frying. For example, salmon can be thawed with 80 ℃ steam first, then switched to 200 ℃ hot air baking, and finally fried with 230 ℃ air without manual intervention throughout the process.

Fine adaptation of user scenarios

Develop an "ultra-thin embedded steam oven" for small-sized kitchens, with a thickness compressed from 60cm to 45cm, and maintain performance by optimizing the air duct structure; Design a 'silent mode' for an open kitchen to reduce work noise from 55 decibels to 42 decibels, avoiding interference with communication.