The heat dissipation principle of the crossflow fan in the oven is based on the effects of forced convection and heat conduction. The following is a specific description of the heat dissipation principle of the crossflow fan in the oven:

1. Forced convection: The crossflow fan in the oven produces a forced convection effect by rotating blades or fan blades. When the heating elements (such as heating tubes or heaters) are turned on, the heat energy they generate is transferred to the surrounding air through convection. The crossflow fan draws in the surrounding air and forces it to circulate through the rotation of the blades, quickly distributing the hot air throughout the interior of the oven.

2. Air circulation: After the crossflow fan draws in the surrounding air, it pushes it toward the heating elements and the walls of the oven. This circulation allows the hot air to contact the food or other objects that need to be heated, thereby achieving a more uniform heating effect.

3. Heat conduction: The crossflow fan promotes the heat conduction process by circulating hot air. When the hot air comes into contact with the food or the internal surface of the oven, it transfers heat energy, causing it to heat up. This heat conduction process achieves uniform heating inside and outside the food, ensuring consistent cooking results.

4. Heat removal: Crossflow fans help remove heat from the oven while circulating hot air. By pushing hot air toward the oven walls or vents, crossflow fans help the heat inside the oven quickly dissipate to the surrounding environment, keeping the temperature inside the oven stable.

In short, the heat dissipation principle of crossflow fans in ovens is achieved through the mechanism of forced convection and heat conduction. They circulate hot air, evenly distribute and transfer heat energy, thereby improving the heating effect of the oven, and help remove heat from the oven to maintain a stable temperature inside the oven.