| 摘要 |
A baking oven comprises:
-a baking cavity (2) accessible by the user and suitable to receive the foods to be cooked;
-heating means (3) in thermal contact with the cavity (2);
-a reservoir (4) for containing water which identifies a first portion (41) of the cavity (2) and comprises an opening (40) at least partially oriented upwards which serves as interface with a remaining second portion (42) of the cavity (2) external to the reservoir (4), the water contained in the reservoir (4) evaporating under the action of the heating means (3); said opening (40) constituting both an inlet for the water to flow into the reservoir (4) and an outlet for the steam from the reservoir (4);
-a tubular conduit (50) for the outflow of the water connectable fluid-dynamically to means for supplying the water and having an outlet section (51) internal to the cavity (2), the water flowing out of the tubular conduit (50) subsequently flowing into the reservoir (4). To facilitate cleaning operations on the reservoir (4) performed manually by an operator, the outlet section (51) of the tubular conduit (50) is external to the volume generated by a translation of the opening (40) along the physical vertical, said opening (40) remaining parallel to itself during said translation. |
