JPS63226544A - Oven tray - Google Patents

Abstract

PURPOSE:To prevent thermal deformation of an oven tray caused by thermal strain at the time of cooking and make the finished thickness of foodstuffs uniform by forming a rectangular pressed part with taper ridge part at the bottom of the oven tray. CONSTITUTION:A rectangular pressed part 2 is formed at the bottom of a square oven tray 1, that is, symmetric taper parts 5 are formed from a rectangular part 3 having a flat part 4 at the center to the periphery 8 at the bottom part and taper ridge parts 6 are formed toward each corner. As a result, since thermal stress acts to the periphery 8 of the oven tray 1 and each corner part in well-balanced condition, the thermal deformation of the oven tray can be prevented. Further, the press depth of the tray made shallower relatively (for instance, 1.0-1.5mm) can prevent the finished thickness of foodstuffs from changing or unfavorable points in cooking caused by inclination of the cooking plate from occurring.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to an improvement in an oven tray used in a gas oven or the like in which cooking is performed by circulating hot air heated by a burner inside the oven.

2. Description of the Related Art Conventionally, this type of oven dish has a round constricted part 11 formed on the bottom surface of an oven dish 10, as shown in a first conventional example shown in FIGS. 3 and 4. was designed to prevent deformation due to thermal strain. In addition, as another conventional example, as shown in the second conventional example shown in FIGS. 5 and 6, there is one in which the bottom surface of a square oven dish is configured with a flat part 13'' without a constricted part. .

Problems to be Solved by the Invention However, with the above configuration, with the spread of frozen foods today, frozen foods and thawed foods at about O''C cannot be stored in ovens at high temperatures (e.g. 260 to 300 degrees Celsius). In this case, there is a local temperature difference on the oven tray.In other words, the material shrinks in the area facing the frozen food on the oven tray, while other areas When the material stretches, thermal strain occurs and deformation occurs.In order to prevent deformation due to this thermal strain, in the first conventional example, a round constricted portion 11 is formed on the bottom surface of the oven dish 10. , 3~4m
A drawing depth of 111 was required. However, since there is a 3-4mm round constriction part protruding from the oven plate, when cooking roll cakes and other cooked products in the oven, the baked thickness may be uneven, and pudding or chawanmushi When a cooking container such as the above is placed on an oven plate, the cooking container tilts on the round constriction part 11, which causes problems in cooking.

In the second conventional example, in order to solve the above-mentioned cooking problems, the bottom surface of the oven dish has a flat grooved bottom, but on the other hand, the structure is extremely vulnerable to thermal deformation.

(Margins below) For example, as shown in the table, if two pieces of thawed chicken thigh near O'C are cooked on an oven plate for about 20 minutes in an oven heated to 260°C, In this case, a part of the oven dish floats up by about 7 to 12 mm, causing thermal deformation. Furthermore, it has been confirmed through experiments that even when the oven dish is taken out of the oven and cooled to room temperature, a permanent strain of about 4 to 6 mm occurs. Along with such thermal deformation of the oven dish, the degree to which hot air hits the food during oven cooking changes, resulting in uneven heat distribution,
This had drawbacks such as causing the oven dish to wobble and lack commercial appeal.

Means for Solving the Problems In order to solve the above-mentioned problems, the oven dish of the present invention has a rectangular constriction portion having a Taber line portion at the bottom.

Effects The present invention has the above-described structure, which absorbs material particles due to the press work of the oven dish, and when thermal distortion occurs in the square oven dish, the internal stress of this thermal distortion is distributed to the outer periphery and each corner of the oven dish. It acts almost evenly to prevent thermal deformation. Furthermore, the oven plate has a gentle slope from the outer periphery toward the central rectangular part, which reduces the inclination of the cooking container, and also eliminates problems in cooking, such as ensuring uniform thickness of baked goods. .

Embodiments Hereinafter, embodiments of the present invention will be described based on the accompanying drawings.

In Figures 1 and 2, 1 is composed of breathwork,
This is a rectangular oven plate which has been treated with wax and has a rectangular constriction part 2 formed at its bottom. This rectangular constriction part 2 is made up of a rectangular part 3, a flat part 4, a tapered part 6, and a tapered line part 6, and is provided so as to protrude above the oven dish 1. Reference numeral 7 designates a bead provided on the outer periphery of the bottom of the oven dish 1, 8 the outer periphery of the bottom of the oven dish 1, and 9 a guide portion when taking the oven dish into and out of the oven. The dimension indicates the drawing depth of the rectangular drawing section 2.

In the above configuration, a rectangular constriction part 2 is provided at the bottom of the square oven dish 1, that is, a symmetrical tapered part 6 is provided at each corner from a rectangular part 3 having a flat part 4 in the center toward the outer periphery 8 of the bottom. The Taber line portion 6 is configured to have the following effects.

Place two pieces of thawed chicken thigh meat at about 0'C in the center of an oven plate covered with aluminum foil, and heat it to a high temperature (e.g. 25
When cooked in an oven heated to 0 to 300'C), the temperature below the chicken thigh on the square oven plate is low, so the material tends to shrink and tensile stress acts on it. However, the parts of the chicken thighs that do not have meat are exposed to high-temperature hot air and the sudden rise in temperature causes the material to elongate and compressive stress is applied. These two complex thermal stresses act on the entire surface of the oven pan, but since a rectangular constriction part 2 is provided at the bottom of the oven pan and a Taber line part 6 is formed toward each corner, this thermal stress is Since it acts in a well-balanced manner on the bottom outer periphery 8 and each corner of the dish 1, thermal deformation of the oven dish can be prevented.

According to experiments, even when using a 340x38011111 oven plate and having a shallow rectangular drawing depth (comb size) of 1.0 to 1.6 mm, the amount of thermal deformation, i.e., the oven plate placed on the surface plate, as shown in Figure 3. Very good results were obtained in which the floating was within 1.0 mm both when the oven dish was at a high temperature and when it was cooled to room temperature, demonstrating that thermal distortion can be prevented.

Furthermore, the drawing depth is relatively low (e.g. 1.○~1,s
mm), it is possible to solve problems in cooking caused by changes in the baked thickness of cooked products and tilting of the cooking container, which have been problems in the past.

In addition, by configuring the rectangular drawing part 2, it is possible to promote uniform elongation of the material at the bottom of the oven pan during press work. By configuring a rectangular drawn part with a deeper drawing depth toward the part to remove internal stress of the material, stress strain during press work can be removed.

Further, by forming a bead door on the outer periphery of the bottom of the oven dish 1, the rigidity of the oven dish can be improved and the prevention of deformation due to thermal strain can be further improved.

Effects of the Invention As described above, the oven dish of the present invention has the following effects by configuring the rectangular constricted portion 2 at the bottom of the oven dish.

(1) Thermal deformation of the oven plate due to thermal strain during oven cooking can be prevented.

(2) Since the rectangular drawing depth of the oven plate can be configured to be shallow, the thickness of the baked product can be made uniform, and problems in cooking caused by tilting the cooking container can be solved.

(3) Deformation due to processing distortion during pressing or hole processing of square oven plates can be prevented.

[Brief explanation of the drawing]

Fig. 1 is a plan view of an oven dish according to an embodiment of the present invention, Fig. 2 is a front sectional view of the same, Fig. 3 is a plan view of a conventional oven dish, Fig. 4 is a front insulation diagram of the same, and Fig. 5. 6 is a plan view showing another conventional example, and FIG. 6 is a front sectional view thereof. DESCRIPTION OF SYMBOLS 1... Oven plate, 2... Rectangular drawing part, 3... Rectangular part, 5... Taber part, 6
...Theban territory, 7...Bead. Name of agent: Patent attorney Toshio Nakao and 1 other person
-I'! Mold oven plate 2 - Pheasant-shaped bushing part 3 - Rectangular part 5'' - Tapered roof Fig. 2 Fig. 3 Fig. I Fig. 4

Claims (3)

[Claims] (1) An oven dish with a tapered rectangular constriction formed at the bottom. (2) The oven dish according to claim 1, wherein the rectangular constricted portion forms a diagonal tapered line portion toward each corner of the bottom of the oven dish. (3) The oven dish according to claim 1, wherein a bead is formed on the outer periphery of the bottom of the oven dish.