CN111700514A - Baking tray and oven - Google Patents
Baking tray and oven Download PDFInfo
- Publication number
- CN111700514A CN111700514A CN202010544325.1A CN202010544325A CN111700514A CN 111700514 A CN111700514 A CN 111700514A CN 202010544325 A CN202010544325 A CN 202010544325A CN 111700514 A CN111700514 A CN 111700514A
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- Prior art keywords
- bakeware
- liquid
- phase change
- working medium
- baking tray
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- 239000011229 interlayer Substances 0.000 claims abstract description 64
- 230000008859 change Effects 0.000 claims abstract description 46
- 239000007788 liquid Substances 0.000 claims abstract description 35
- 238000001802 infusion Methods 0.000 claims description 23
- 239000010410 layer Substances 0.000 claims description 18
- 230000002093 peripheral effect Effects 0.000 claims description 17
- 238000009413 insulation Methods 0.000 claims description 8
- 230000007704 transition Effects 0.000 claims description 6
- 239000000779 smoke Substances 0.000 abstract description 22
- 230000002829 reductive effect Effects 0.000 abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 238000001816 cooling Methods 0.000 abstract 1
- 239000007789 gas Substances 0.000 description 43
- 239000012071 phase Substances 0.000 description 37
- 239000003921 oil Substances 0.000 description 33
- 239000012530 fluid Substances 0.000 description 22
- 238000000034 method Methods 0.000 description 11
- 238000010411 cooking Methods 0.000 description 10
- 230000008569 process Effects 0.000 description 10
- 230000000694 effects Effects 0.000 description 5
- 239000003344 environmental pollutant Substances 0.000 description 4
- 231100000719 pollutant Toxicity 0.000 description 4
- 230000001502 supplementing effect Effects 0.000 description 4
- 238000009834 vaporization Methods 0.000 description 4
- 230000008016 vaporization Effects 0.000 description 4
- 229920000742 Cotton Polymers 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 239000005995 Aluminium silicate Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000004964 aerogel Substances 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- PZZYQPZGQPZBDN-UHFFFAOYSA-N aluminium silicate Chemical compound O=[Al]O[Si](=O)O[Al]=O PZZYQPZGQPZBDN-UHFFFAOYSA-N 0.000 description 1
- 229910000323 aluminium silicate Inorganic materials 0.000 description 1
- 235000012211 aluminium silicate Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000007792 gaseous phase Substances 0.000 description 1
- 239000003365 glass fiber Substances 0.000 description 1
- 238000005338 heat storage Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
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- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/01—Vessels uniquely adapted for baking
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
The invention belongs to the field of household appliances, and discloses a baking tray and an oven, wherein the baking tray comprises: the hollow interlayer wall is at least formed at the bottom of the baking tray and is internally provided with a hollow interlayer cavity; the liquid-gas phase change working medium is positioned in the hollow interlayer cavity and can be converted from a liquid state to a gas state when being heated to the phase change temperature; and the exhaust port is communicated with the hollow interlayer cavity to discharge the gaseous liquid-gas phase change working medium outwards. The baking tray can continuously transfer heat to the liquid-gas phase change working medium when the temperature rises to realize self cooling, particularly, when the liquid-gas phase change working medium is heated to the phase change temperature and is changed from a liquid state to a gas state, a large amount of heat is absorbed, the temperature of the working medium is maintained at the phase change temperature point, meanwhile, the surface temperature of the baking tray is maintained near the phase change temperature, oil liquid on the baking tray can be effectively reduced from being vaporized into oil smoke, so that the user experience is improved, the stable pressure in the cavity of the hollow interlayer can be ensured by arranging the exhaust port, and when the liquid-gas phase change working medium is water, the water vapor can also play a humidifying.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a baking tray and an oven.
Background
The use temperature of the existing electric oven can reach 200 ℃ to 300 ℃, and under the temperature range, the electric oven can generate a large amount of oil smoke in the baking process. When the electric oven has a door closing gap or a door body is opened, internal oil smoke can leak outwards, so that the human health is influenced. In addition, part of the oil smoke can be condensed and adhered to the outer cover of the oven when leaking, so that stubborn oil stains are formed, and the cleaning and the maintenance are not facilitated.
The problem of big oil smoke of the electric oven is mainly solved through two methods in the prior art, firstly, the range hood is opened in the use process of the electric oven, although the oil smoke amount in the external environment can be effectively reduced through the scheme, the problem of oil smoke leakage is not solved essentially, and therefore the phenomenon of stubborn oil stain formed on the outer cover of the oven still exists. Secondly, the use temperature of the electric oven is reduced to reduce the generation of oil smoke, but the reduction of the use temperature can cause the lengthening of the cooking time, thereby more or less adversely affecting the cooking effect.
Disclosure of Invention
Aiming at the defects or shortcomings in the prior art, the invention provides the baking tray and the oven, which can effectively reduce the amount of oil smoke generated in the baking tray, thereby reducing the leakage of the oil smoke and effectively improving the user experience.
In order to achieve the above object, a first aspect of the present invention provides a roasting pan, comprising:
the hollow interlayer wall is at least formed at the bottom of the baking tray and is internally provided with a hollow interlayer cavity;
the liquid-gas phase change working medium is accommodated in the hollow interlayer cavity and can be converted from a liquid state to a gas state when being heated to the phase change temperature;
and the air outlet is communicated with the hollow interlayer cavity to discharge the gaseous liquid-gas phase change working medium outwards.
Optionally, the baking tray is concave, the hollow interlayer wall includes a peripheral wall and a bottom wall of the baking tray, the hollow interlayer cavity includes a bottom interlayer cavity and a peripheral interlayer cavity, and the exhaust port, the peripheral interlayer cavity and the bottom interlayer cavity are sequentially communicated.
Optionally, the baking tray further comprises a liquid supplementing port communicated with the hollow interlayer cavity.
Optionally, the fluid infusion port is configured to be openable or closable.
Optionally, the top surface of the bottom wall of the baking tray is formed into an object bearing surface, and the liquid supplementing port and/or the air exhaust port are/is arranged on the lateral outer side of the object bearing surface.
Optionally, the object bearing surface is rectangular, the baking tray comprises four liquid supplementing ports distributed outside four corner positions of the object bearing surface, the air exhaust port extends along a side line of the object bearing surface, and two ends of the air exhaust port are respectively communicated with two adjacent liquid supplementing ports.
Optionally, the air outlet is vertically arranged on the top of the baking tray in a penetrating manner, and the baking tray further comprises an air outlet grid net arranged in the air outlet.
Optionally, the exhaust port is vertically arranged at the top of the baking tray in a penetrating manner, and the baking tray further comprises an exhaust port oil blocking piece which is arranged above the exhaust port in a shielding manner.
Optionally, the phase change temperature of the liquid-gas phase change working medium is not more than 200 ℃.
Optionally, the baking tray further comprises a heat insulation layer wrapped outside the wall of the hollow interlayer.
The invention provides an oven which comprises the baking tray.
In the invention, when the temperature of the baking tray is gradually increased in the cooking process, the liquid-gas phase change working medium can continuously absorb the heat transferred by the baking tray, and especially when the liquid-gas phase change working medium is heated to the phase change temperature and is changed from a liquid state to a gas state, the heat transferred by the baking tray can be absorbed in a large amount, so that the temperature of the baking tray is greatly reduced, oil on the baking tray can be effectively reduced from being vaporized into oil smoke, the influence on human health caused by the leakage of the oil smoke or the formation of stubborn oil stain on an oven is reduced, and the user experience is. In addition, gaseous phase change working medium can in time be discharged from the gas vent, guarantees that cavity intermediate layer intracavity pressure is stable, and when liquid gas phase change working medium was water, the tender roast effect of humidification to food can be played to the steam that produces to improve culinary art quality.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a side cross-sectional view of a bakeware in an embodiment of the invention;
FIG. 2 is a top view of the bakeware shown in FIG. 1;
FIG. 3 is an exploded view of the bakeware shown in FIG. 1.
Description of reference numerals:
100 bakeware
1 hollow interlayer wall 2 hollow interlayer cavity
3 air vent 4 air vent grille net
5 liquid infusion port 6 object bearing surface
7 insulating layer
21 bottom interlayer cavity 22 peripheral interlayer cavity
Detailed Description
The following detailed description of embodiments of the invention refers to the accompanying drawings. It should be understood that the detailed description and specific examples, while indicating embodiments of the invention, are given by way of illustration and explanation only, not limitation.
It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.
In embodiments of the invention, where the context requires otherwise, the use of directional terms such as "upper, lower, top and bottom" is generally intended in the orientation shown in the drawings or the positional relationship of the various components in a vertical, vertical or gravitational orientation.
The invention will be described in detail below with reference to exemplary embodiments and with reference to the accompanying drawings.
As shown in fig. 1 and 2, a bakeware 100 according to a first exemplary embodiment of the present invention includes a hollow interlayer wall 1, a liquid-gas phase change working medium, and an exhaust port 3. Wherein, the hollow interlayer wall 1 is at least formed at the bottom of the baking tray 100, namely the bottom wall of the baking tray 100 belongs to a part of the hollow interlayer wall 1, and a hollow interlayer cavity 2 is arranged in the hollow interlayer wall 1. Liquid-gas phase change working medium is accommodated in the hollow interlayer cavity 2, and when the liquid-gas phase change working medium is heated to the phase change temperature, the liquid-gas phase change working medium can be converted into a gas state from a liquid state, and the heat which can be absorbed in the liquid-gas phase change process can be greatly increased. In addition, gas vent 3 intercommunication cavity interlayer 2, when liquid gas phase transition working medium changes the gaseous state from liquid state into, gaseous liquid gas phase transition working medium can be discharged through gas vent 3 outwards.
When the baking tray 100 of the exemplary embodiment is adopted in the oven, along with the increase of the cooking time, the temperature of the baking tray 100 can be gradually increased, at the moment, the liquid-gas phase change working medium can continuously absorb the heat transferred by the baking tray 100, especially, when the liquid-gas phase change working medium is heated to the phase change temperature and is changed from the liquid state to the gas state, the heat absorbed by the baking tray 100 can be greatly increased, therefore, through setting the liquid-gas phase change working medium, the temperature of the baking tray 100 in the cooking process can be effectively reduced, so that the oil vaporization on the baking tray 100 can be effectively reduced to oil smoke, further, the oil smoke is reduced to leak to influence the human health or form stubborn oil stain on the oven, and the user experience is effectively improved.
In addition, through setting up gas vent 3 with 2 intercommunications in cavity intermediate layer chamber for gaseous liquid gas phase change working medium can in time be discharged through gas vent 3, thereby guarantees the cavity intermediate layer intracavity pressure stability throughout, therefore need not additionally improve the intensity of cavity intermediate layer wall 1. And when liquid-gas phase change working medium is water, the steam discharged from the exhaust port 3 can also play the role of humidifying and tenderly baking food in the oven, thereby improving the taste of the food and improving the cooking quality.
In one embodiment, referring to the drawings, the bakeware 100 can be configured to be concave, in which case the hollow interlayer wall 1 can include the peripheral wall and the bottom wall of the bakeware 100, the hollow interlayer cavity 2 includes a bottom interlayer cavity 21 formed in the bottom wall of the bakeware and a peripheral interlayer cavity 22 formed in the peripheral wall of the bakeware, and the exhaust port 3, the peripheral interlayer cavity 22 and the bottom interlayer cavity 21 are communicated in sequence.
Because the liquid-gas phase change working medium is continuously discharged from the exhaust port 3 after being converted into the gas state, the working medium in the hollow interlayer cavity is continuously reduced, and the bottom wall of the baking tray is a main concentrated area of the oil liquid on the baking tray 100, so that the capability of reducing the oil smoke can be greatly weakened if the working medium in the bottom interlayer cavity 21 is continuously reduced. The above structure can solve the problem well, that is, when injecting the liquid-gas phase change working medium into the hollow interlayer cavity 2, the liquid-gas phase change working medium can fill the bottom interlayer cavity 21 and at least part of the peripheral interlayer cavity 22, so that the bottom interlayer cavity 21 can be supplemented with the working medium in the peripheral interlayer cavity 22 for a long time, and it is ensured that less oil smoke or no oil smoke is generated in the baking tray 100 during the cooking process. In addition, since the working medium in the peripheral interlayer cavity 22 can cool the peripheral wall of the baking tray, the oil accumulated on or flowing down along the peripheral wall of the baking tray cannot easily reach the vaporization temperature, thereby further improving the capability of the baking tray 100 to reduce the generation of the oil smoke.
Of course, in some other embodiments, the hollow interlayer cavity may be replenished in real time, and the peripheral interlayer cavity 22 may not be needed. However, the bakeware 100 in the above embodiment can better solve the problem of continuous loss of the working medium for the case that liquid can not be replenished during the cooking process.
In one embodiment, the bakeware 100 can further include a fluid infusion port 5 in communication with the hollow interlayer cavity 2, so that fluid infusion can be performed through the fluid infusion port 5 when the working medium in the hollow interlayer cavity is insufficient, for example, manual fluid infusion or automatic fluid infusion can be performed. Of course, in the case of automatic liquid replenishment, additional liquid supply structures, mechanisms, devices or equipment, etc. are also required.
It should be noted that, in practice, it is not necessary to provide a separate liquid replenishing port 5 in the grill pan 100 to replenish the liquid, and for example, the air outlet 3 can also serve as a liquid replenishing port when replenishing the liquid is required because the air outlet 3 communicates with the hollow sandwich cavity. However, under the condition that the baking tray 100 can automatically replenish liquid during the cooking process, the exhaust port 3 cannot serve as a liquid replenishing port due to the need of continuously discharging gaseous working medium, and at the moment, if the single liquid replenishing port 5 is arranged, liquid can be replenished at any time during the cooking process without interfering with the exhaust port 3. In other words, grill pan 100 can be made more versatile by providing separate liquid replenishment port 5 in grill pan 100.
In one embodiment, the fluid infusion port 5 may be configured to be opened or closed. For example, when fluid infusion is required in the hollow interlayer cavity, the fluid infusion port 5 can be opened for fluid infusion, when fluid infusion is not required, the fluid infusion port can be closed, and the opening or closing of the fluid infusion port 5 can be realized by arranging a cover. The benefit of so setting includes that if fluid infusion mouth 5 is the opening that makes progress, it can prevent pollutants such as fluid to fall into under the closed condition to guarantee the cleanness in the cavity interlayer cavity.
Generally, the top surface of the bottom wall of the grill pan 100 is formed as the object bearing surface 6 for placing food. In one embodiment, the fluid infusion port 5 and/or the exhaust port 3 can be disposed on the lateral outer side of the object bearing surface 6, so that the area on the object bearing surface 6 for placing food is more concentrated and larger, and the influence on the normal use of the baking tray 100 due to the arrangement of the fluid infusion port 5 or the exhaust port 3 is avoided.
For example, referring to the drawings, when the object bearing surface 6 is rectangular, the baking tray 100 may include four fluid infusion ports 5 distributed outside four corners of the object bearing surface 6, and at this time, the exhaust port 3 extends along a straight line along a side of the object bearing surface 6 and two ends of the exhaust port are respectively communicated with two adjacent fluid infusion ports 5. With this structure, the area of the object bearing surface 6 can be maximized, so that more or more bulky food can be placed. In addition, only a single exhaust port 3 is arranged to reduce the loss speed of the working medium, so as to ensure that the working medium can cool the baking tray 100 for a long time. And a plurality of fluid infusion ports 5 are arranged, so that rapid fluid infusion can be realized, and the fluid infusion efficiency is improved.
In one embodiment, with continued reference to the figures, the air outlet 3 is disposed vertically through the top of the grill pan 100, in which case the grill pan 100 may further include an air outlet grill net 4 disposed in the air outlet 3. Through setting up this gas vent grille net 4, except can suitably slowing down the loss speed of gaseous working medium, still can intercept to a certain extent the relatively great pollutant of volume (for example the piece that drops from the food, etc.) to reduce the contaminated risk of cavity of the cavity of intermediate layer.
In an embodiment, when gas vent 3 sets up when the top of overware 100 along vertical through, for playing better interception effect, including can intercepting oil drip the less pollutant of isovolumic, still can set up in overware 100 and shelter from the gas vent in the top of gas vent 3 and keep off oily piece to avoid the pollutant to pass through gas vent 3 and get into the cavity intermediate layer intracavity, effectively guarantee the cleanness of cavity intermediate layer intracavity.
Generally, the vaporization temperature range of the oil in the edible oil or food is 160 ℃ to 250 ℃, and for comprehensively considering the optional variety range of the liquid-gas phase change working medium, the capability of reducing the generation of oil smoke and the like, in one embodiment, the phase change temperature of the liquid-gas phase change working medium can be set to be not more than 200 ℃. Under this setting, the optional kind scope of liquid gas phase transition working medium is wider, and the oil smoke reduces the effect also comparatively obviously.
And more preferably, water is preferentially used as the liquid-gas phase change working medium because it is readily available, non-polluting, has a low boiling point (relative to other liquid-gas phase change working media), and has a large latent heat and sensible heat (latent heat and obviously more heat absorbed).
Because the highest temperature of water can only reach 100 ℃ under normal pressure, the surface temperature of the baking tray 100 can be always controlled below the vaporization temperature of oil liquid, thereby completely inhibiting the generation of oil smoke from the source and realizing 'no oil smoke' in the whole baking process. In addition, when liquid-gas phase transition working medium is water, the steam discharged from the exhaust port 3 can be used for humidifying and roasting food, so that excessive dehydration and scorching during the roasting of the food are avoided.
In one embodiment, bakeware 100 further includes a thermal insulation layer 7 wrapped around hollow sandwich wall 1. Because the total heat storage capacity of the same phase change working medium is constant, under the condition that the heat insulation layer 7 is arranged, the heat absorption of the phase change working medium from one side of the bottom of the baking tray 100 can be isolated, and only the heat on the surface of the oven can be absorbed, so that the time for maintaining the low temperature of the surface of the oven due to the influence on the heat absorption capacity of the phase change working medium on the surface of the oven is avoided being shortened.
For example, referring to fig. 3, a thermal insulation layer mounting wall may be additionally arranged at the bottom of the hollow interlayer wall 1, the inner wall surface of the thermal insulation layer mounting wall is spaced from the outer wall surface of the hollow interlayer wall 1 to define another interlayer cavity, and at this time, a thermal insulation layer 7 is arranged in the interlayer cavity to isolate the phase-change working medium in the hollow interlayer cavity 2 from absorbing heat from the side of the bottom of the baking tray.
The optional material of insulating layer 7 includes that nanometer aerogel is thermal-insulated cotton, aluminium silicate is thermal-insulated cotton, aluminium foil glass fibre is thermal-insulated cotton etc. also can set up insulating layer 7 as air insulation layer.
In one embodiment, when no liquid-gas phase change working medium is injected into the hollow cavity of the baking tray 100, the temperature can be raised rapidly by continuous heating, and the temperature can reach the temperature required by the baking, so that the baking tray 100 can also be used as a baking tray.
In addition, the second exemplary embodiment of the present invention provides an oven using the bakeware 100, and obviously, the oven has all the technical effects brought by using the bakeware 100, and therefore, the detailed description thereof is omitted.
Although the embodiments of the present invention have been described in detail with reference to the accompanying drawings, the embodiments of the present invention are not limited to the details of the above embodiments, and various simple modifications can be made to the technical solutions of the embodiments of the present invention within the technical idea of the embodiments of the present invention, and the simple modifications all belong to the protection scope of the embodiments of the present invention.
It should be noted that, in the foregoing embodiments, various features described in the foregoing embodiments may be combined in any suitable manner, and in order to avoid unnecessary repetition, various possible combinations are not described in further detail in the embodiments of the present invention.
In addition, any combination of various different implementation manners of the embodiments of the present invention is also possible, and the embodiments of the present invention should be considered as disclosed in the embodiments of the present invention as long as the combination does not depart from the spirit of the embodiments of the present invention.
Claims (11)
1. A bakeware (100) characterized in that the bakeware comprises:
a hollow interlayer wall (1) which is at least formed at the bottom of the baking tray (100) and is internally provided with a hollow interlayer cavity (2);
the liquid-gas phase change working medium is accommodated in the hollow interlayer cavity (2) and can be converted from a liquid state to a gas state when being heated to a phase change temperature;
and the air outlet (3) is communicated with the hollow interlayer cavity (2) to discharge the liquid-gas phase change working medium in an air state outwards.
2. Bakeware according to claim 1, characterized in that the bakeware (100) is concave, the hollow interlayer wall (1) comprises the peripheral wall and the bottom wall of the bakeware (100), the hollow interlayer cavity (2) comprises a bottom interlayer cavity (21) and a peripheral interlayer cavity (22), and the exhaust port (3), the peripheral interlayer cavity (22) and the bottom interlayer cavity (21) are communicated in sequence.
3. Bakeware according to claim 1, characterized in that the bakeware (100) further comprises a liquid replenishment opening (5) which communicates with the hollow interlayer cavity (2).
4. Bakeware according to claim 3, characterized in that the liquid replenishment opening (5) is provided so as to be openable or closable.
5. Bakeware according to claim 3, characterized in that the top of the bottom wall of the bakeware (100) is formed as an object-receiving surface (6), the liquid-infusion opening (5) and/or the air-discharge opening (3) being arranged laterally outside the object-receiving surface (6).
6. The bakeware of claim 5, wherein the object-bearing surface (6) is rectangular, the bakeware (100) comprises four liquid-replenishing ports (5) distributed outside four corner positions of the object-bearing surface (6), the exhaust port (3) extends along the side of the object-bearing surface (6) in a straight line, and two ends of the exhaust port are respectively communicated with two adjacent liquid-replenishing ports (5).
7. Bakeware according to claim 1, characterized in that the air outlet (3) is arranged in the top of the bakeware (100) in a vertically through-going manner, the bakeware (100) further comprising an air outlet grill net (4) arranged in the air outlet (3).
8. The bakeware of claim 1, characterized in that the air outlet (3) is vertically arranged on the top of the bakeware (100) in a through manner, and the bakeware (100) further comprises an air outlet oil baffle piece which is shielded above the air outlet (3).
9. The bakeware as claimed in claim 1, wherein the phase transition temperature of the liquid-gas phase transition working medium is not more than 200 ℃.
10. Bakeware according to any of claims 1 to 9, characterized in that the bakeware (100) further comprises a heat insulation layer (7) wrapped outside the hollow sandwich wall (1).
11. An oven, characterized in that it comprises a bakeware (100) according to any one of claims 1 to 10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010544325.1A CN111700514A (en) | 2020-06-15 | 2020-06-15 | Baking tray and oven |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010544325.1A CN111700514A (en) | 2020-06-15 | 2020-06-15 | Baking tray and oven |
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| Publication Number | Publication Date |
|---|---|
| CN111700514A true CN111700514A (en) | 2020-09-25 |
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|---|---|---|---|
| CN202010544325.1A Pending CN111700514A (en) | 2020-06-15 | 2020-06-15 | Baking tray and oven |
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| CN (1) | CN111700514A (en) |
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| CN112315294A (en) * | 2020-10-16 | 2021-02-05 | 广东美的厨房电器制造有限公司 | Cooking utensil and cooking device |
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| CN114271668B (en) * | 2020-09-27 | 2023-11-24 | 武汉苏泊尔炊具有限公司 | Cooking utensil and processing method thereof |
| CN112315294A (en) * | 2020-10-16 | 2021-02-05 | 广东美的厨房电器制造有限公司 | Cooking utensil and cooking device |
| CN112617622A (en) * | 2020-10-16 | 2021-04-09 | 广东美的厨房电器制造有限公司 | Cooking utensil and cooking device |
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