CN112315294A - Cooking utensil and cooking device - Google Patents
Cooking utensil and cooking device Download PDFInfo
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- CN112315294A CN112315294A CN202011111431.7A CN202011111431A CN112315294A CN 112315294 A CN112315294 A CN 112315294A CN 202011111431 A CN202011111431 A CN 202011111431A CN 112315294 A CN112315294 A CN 112315294A
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- cooking
- cavity
- working medium
- temperature
- phase change
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- 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
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
Abstract
The invention discloses a cooking utensil and a cooking device, relating to the technical field of cooking utensils, wherein the cooking utensil comprises: the cooking cavity comprises a cooking cavity body, and a temperature limiting structure layer is arranged on the surface wall of the cooking cavity body; and the food material support frame is used for erecting food materials. The food material support stand may comprise vertical support posts projecting upwardly from a surface wall of the cooking cavity. The food material support frame is detachably connected with the cooking cavity. The cooking cavity can be a baking tray, the cooking cavity comprises a circumferential oil collecting groove arranged around the bottom end of the vertical supporting column, and the temperature limiting structure layer comprises a circumferential temperature limiting part arranged on the groove wall of the circumferential oil collecting groove. The temperature limiting structure layer comprises a phase change working medium, and the phase change temperature of the phase change working medium is not higher than 200 ℃. And a heat insulation layer is arranged on the outer side of the cavity wall of the cooking cavity. The cooking utensil and the cooking device can effectively reduce the generation amount of oil smoke in the cooking process, and have good cooking effect and good user experience.
Description
Technical Field
The invention relates to the technical field of cooking appliances, in particular to a cooking appliance and a cooking device.
Background
With the ever-increasing standard of living, especially the rise of consumer groups of the young generation, the cooking style by baking becomes a new food making style of the young generation in order to pursue higher quality of life. The use temperature of the existing electric oven can reach 200 ℃ to 300 ℃, and in the temperature range, the electric oven can generate a large amount of oil smoke in the baking process, and part of the oil smoke is condensed on a cooking cavity and an oven outer cover and is difficult to clean; part of oil smoke leaks and is easily inhaled by the human body in the environment, and the oil smoke that produces under the high temperature environment contains more carcinogenic substance, brings great injury to human health to cause user's culinary art to experience relatively poor.
The oil smoke problem of electric oven is mainly solved through two kinds of methods among the prior art, firstly open the range hood and take away the oil smoke in the electric oven use, though this scheme can effectively reduce the oil smoke concentration of indoor environment, nevertheless still does not solve the problem that the oil smoke leaks in essence, and still can form more stubborn oil stain on the oven outer cover. 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 seriously affecting the cooking effect of food materials.
Disclosure of Invention
The invention aims to provide a novel cooking appliance and a novel cooking device, which can effectively reduce the generation amount of oil smoke in the cooking process, and have good cooking effect and good user experience.
In order to achieve the above object, the present invention provides a cooking appliance, comprising:
the cooking cavity comprises a cooking cavity body, and a temperature limiting structure layer is arranged on the surface wall of the cooking cavity body; and
the food material support frame is used for erecting food materials.
Optionally, the food material support stand may comprise vertical support columns projecting upwardly from a surface wall of the cooking cavity.
Optionally, the cooking cavity may be a baking tray, the cooking cavity includes a circumferential oil collecting groove surrounding the bottom end of the vertical supporting column, and the temperature limiting structure layer includes a circumferential temperature limiting portion disposed on a groove wall of the circumferential oil collecting groove.
Optionally, the temperature-limiting structural layer may further include a central temperature-limiting portion located below the vertical support column, and a thickness of the central temperature-limiting portion is less than or equal to a thickness of the circumferential temperature-limiting portion.
Optionally, the food material supporting frame may include a transverse supporting rod, and two ends of the transverse supporting rod respectively prop against the top edge of the circumferential wall of the cooking cavity.
Optionally, the food material support frame is detachably connected with the cooking cavity.
Optionally, the temperature-limiting structure layer may include a phase change working medium.
Optionally, a hollow phase change working medium accommodating cavity for accommodating the phase change working medium may be arranged in the cavity wall of the cooking cavity.
Optionally, the phase change working medium can be a liquid phase change working medium, and the wall of the cooking cavity further comprises an exhaust port communicated with the phase change working medium accommodating cavity; and/or the phase change working medium accommodating cavity can comprise a working medium filling cavity and an expansion reserved cavity which are communicated with each other, and the phase change working medium is filled in the working medium filling cavity.
Optionally, the phase change temperature of the phase change working medium can be not higher than 200 ℃; and/or an insulating layer is arranged on the outer side of the wall of the cooking cavity.
Correspondingly, the invention further provides a cooking device which comprises the cooking appliance.
The cooking appliance comprises the cooking cavity and the food material supporting frame, wherein the cooking cavity comprises the cooking cavity, and the surface wall of the cooking cavity is provided with the temperature limiting structure layer, so that when the food material is cooked in the cooking cavity, oil drops drop on the wall of the cooking cavity, and the temperature of the oil drops can be limited to be lower than the temperature of an oil smoke point by the temperature limiting structure layer, so that oil smoke is avoided, the problems of oil smoke pollution and sanitation caused by a baking mode are well solved, and the user experience is good; in addition, the food material support frame is used for erecting food materials, and the temperature limiting structure layer is arranged on the surface wall of the cooking cavity, so that the food materials are placed on the cooking cavity, the cooking temperature of the position where the food materials are contacted with the cooking cavity can be influenced, the required cooking temperature cannot be reached, the cooking effect is influenced, the food materials are required to be erected to be separated from the temperature limiting structure, the cooking effect of the food materials can be guaranteed, and the generation of oil smoke can be reduced.
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 illustrates a schematic structural view of a cooking appliance according to an embodiment of the present invention;
fig. 2 is a sectional view of the cooking appliance of fig. 1.
Description of the reference numerals
100 cooking appliance
1 cooking cavity 11 circumferential temperature limiting part
12 central temperature-limiting part 13 circumferential oil collecting tank
14 phase change working medium accommodating cavity 15 heat insulation layer
2 vertical support column
Detailed Description
The following detailed description of specific embodiments of the invention refers to the accompanying drawings. It should be understood that the specific embodiments described herein are merely illustrative and explanatory of the invention and are not restrictive thereof.
A cooking appliance 100 and a cooking apparatus according to the present invention are described below with reference to the accompanying drawings.
The baking equipment is more and more popular, roast chicken, roast duck etc. also become common vegetable style in ordinary family's culinary art gradually, but chicken's chicken oil is more and chicken oil smoke point temperature is lower, can produce a large amount of oil smoke at roast chicken in-process, and the oil smoke not only brings more troublesome sanitary clean problem, and carcinogenic substance in the high temperature oil smoke can also bring very big harm to the human body. In view of the above, after the inventor of the present invention has made extensive observation and consideration, it is found that the use temperature of the conventional electric oven is mostly 200 to 300 ℃, and the water content of the food to be baked is mostly about 75%, such as meat. Although the temperature in the cooking cavity can reach 200-300 ℃, the temperature of the surface of the food is about the boiling point of water under the condition that the surface of the food is not baked and scorched, namely about 100 ℃, and under the temperature condition, oil smoke is basically not generated. The position for generating the oil smoke is mainly the surface of a metal part in the cooking cavity, which is contacted with the oil, such as a high-temperature wall surface of a grill, a baking tray, the inner wall of the cooking cavity and the like. In the process of high-temperature baking, a large amount of oil drops dropped from food materials can be received in the baking tray, the oil drops can be quickly spread and extended on the surface of the baking tray and can generate a large amount of oil smoke under the continuous heating of the high-temperature baking tray, and therefore the cooking experience of a user is poor.
Therefore, referring to fig. 1 and 2, the cooking appliance 100 of the present invention includes a cooking cavity 1 and a food material support frame, the cooking cavity 1 includes a cooking cavity, and a temperature limiting structure layer is disposed on a surface wall of the cooking cavity, so that when the food material is cooked in the cooking cavity, oil drops drop on a cavity wall of the cooking cavity 1, and the temperature limiting structure layer can limit the temperature of the oil drops to be lower than the smoke point temperature of the oil smoke, thereby avoiding generating the oil smoke, well solving the oil smoke pollution and sanitation problems caused by the baking mode, and providing good user experience; in addition, the food material support frame is used for erecting food materials, the temperature limiting structure layer is arranged on the surface wall of the cooking cavity, the food materials are placed on the cooking cavity 1, the cooking temperature of the position where the food materials are contacted with the cooking cavity can be influenced, the required cooking temperature cannot be reached, the cooking effect is influenced, the food materials are required to be erected to be separated from the temperature limiting structure, the cooking effect of the food materials can be guaranteed, and the generation of oil smoke can be reduced.
The temperature-limiting structure layer can also have various structures, for example, the temperature-limiting structure layer can comprise a phase-change material layer structure or an oil-collecting heat-insulating cavity structure. The cooking cavity 1 may have various shapes, such as a disc or a pot, and the food material support may have various shapes and connection methods with the cooking cavity 1, as will be described below.
In addition, the invention also provides a cooking device which comprises the cooking appliance. Alternatively, the cooking cavity 1 may be a baking tray, and the cooking device may be an oven, a steaming oven, or the like. Of course, the cooking cavity 1 may be a pot shape, etc., and the present invention is not limited thereto.
Optionally, as shown in fig. 1 and fig. 2, the food material supporting frame may include a vertical supporting column 2 extending upwards from a surface wall of the cooking cavity, so that when cooking food materials such as chicken and duck, the chicken or duck may be vertically erected on the vertical supporting column 2, that is, the chicken head faces upwards, and the chicken hip faces downwards, so that the food materials are heated more uniformly, the cooking effect is better, and the influence of the temperature limiting structure layer of the cooking cavity 1 on the cooking temperature of the food materials is also effectively avoided. At this moment, oil on the food materials flows downwards to the temperature limiting structure of the cooking cavity 1 under the action of gravity, and the temperature of the oil is limited to be lower than the temperature of an oil smoke point by the temperature limiting structure layer, so that oil smoke is prevented from being generated.
Wherein, in order to stabilize the food material and support the food materials of different shapes better, the vertical support column 2 can be provided with a food material fixing portion (not shown in the figure), the bottom end of the food material fixing portion is connected with the outer column wall of the vertical support column 2, and the top end of the food material fixing portion extends upwards in an inclined manner. As shown in fig. 2, the vertical support columns 2 may be hollow cylinders for cost and weight savings. In addition, the vertical supporting column 2 in fig. 2 is one column disposed at the center of the cooking cavity 1, but the present invention is not limited thereto, and the vertical supporting column 2 may also be a plurality of columns and be uniformly spaced on the cooking cavity 1.
Optionally, the cooking cavity 1 may be a baking tray, the cooking cavity includes a circumferential oil collecting groove 13 disposed around the bottom end of the vertical supporting column 2, and the temperature limiting structure layer may include a circumferential temperature limiting portion 11 disposed on a groove wall of the circumferential oil collecting groove 13. As shown in fig. 1 and 2, the circumferential oil collecting groove 13 is arranged around the vertical supporting column 2, and oil flowing downwards from food materials can be collected on the circumferential temperature limiting part 11 of the circumferential oil collecting groove 13, so that the temperature of the oil is effectively limited, and the generation amount of oil smoke is greatly reduced.
Because the fluid of food partly directly drips to circumference limit for temperature portion 11 of circumference oil sump 13 on, partly can be through 2 water conservancy diversion of vertical support post to circumference limit for temperature portion 11 of circumference oil sump 13 on, so in order to further avoid fluid to absorb too much heat and produce the oil smoke on vertical support post 2, the temperature limit structure layer still includes the central limit for temperature portion 12 that is located vertical support post 2 below, so, the temperature of the tip that vertical support post 2 and central limit for temperature portion 12 are connected can obtain certain restriction. In addition, since the center position of the vertical supporting column 2 is not the position where the baking is directly heated, the thickness of the central temperature limiting portion 12 may be set to be equal to or less than the thickness of the circumferential temperature limiting portion 11.
Optionally, in order to make the placement of the cooking appliance 100 more stable, the bottom of the cooking cavity 1 may be provided with a removable weight base (not shown) to prevent toppling. Or, the vertical supporting column 2 may be a non-uniform diameter column with an expanded diameter from the top end to the bottom end.
Optionally, the food material supporting frame may further include a transverse supporting rod (not shown), and two ends of the transverse supporting rod respectively support against the top edge of the circumferential wall of the cooking cavity 1. The transverse support bar can reduce the size of the vertical space relative to the vertical support column 2.
Optionally, the food material support stand may be detachably connected with the cooking cavity 1. For example, a detachable card core clamping groove structure can be arranged between the food material support frame and the cooking cavity 1, so that the cooking cavity 1 can be combined with the food material support frame for use, and can also be used independently.
Optionally, the temperature-limited structural layer includes a phase-change working medium, and the phase-change working medium may include different types of working media such as a liquid-gas phase-change working medium or a solid-liquid phase-change working medium. The phase-change working medium absorbs heat through the phase-change action, so that the surface temperature of the temperature-limited structural layer is lower than the smoke point temperature of oil smoke in the cooking process, and the oil smoke is prevented from being generated. Generally, the vaporization temperature range of the oil in the edible oil or food is 160-250 ℃, and in order to comprehensively consider the selectable variety range of the phase-change working medium, the capacity of reducing the generation of the oil smoke and other factors, the phase-change working medium can be selected from the phase-change working medium with the phase-change temperature of below 200 ℃, so that the selectable variety range of the phase-change working medium is wider, and the oil smoke reduction effect is more obvious.
Optionally, as shown in fig. 2, a heat insulating layer 15 may be disposed on the outer side of the cavity wall of the cooking cavity 1, and since the total heat storage capacity of the phase change working medium of the temperature limiting structure layer is constant, in the case of disposing the heat insulating layer 15, it is possible to reduce the heat absorption of the phase change working medium from the bottom side of the cooking cavity 1, thereby prolonging the time for the phase change working medium to maintain a low surface temperature in the cooking process. The insulating layer 15 may be an air insulating layer or an insulating layer made of an insulating material.
Optionally, a hollow phase change working medium accommodating cavity 14 for accommodating a phase change working medium is arranged in the cavity wall of the cooking cavity 1. As shown in fig. 2, the cooking cavity 1 may include a hollow cavity wall and a phase change working medium, the hollow cavity wall includes a hollow phase change working medium accommodating cavity 14, and the phase change working medium is accommodated in the phase change working medium accommodating cavity 14.
When the phase change working medium is the liquid-gas phase change working medium, the chamber wall of the cooking chamber 1 may further include an exhaust port (not shown in the figure) communicated with the phase change working medium accommodating chamber 14, and when the liquid-gas phase change working medium is changed from a liquid state to a gas state, the gaseous liquid-gas phase change working medium may be discharged through the exhaust port, so that the pressure inside the hollow interlayer chamber is always ensured to be stable, and therefore, the strength of the chamber wall of the cooking chamber 1 does not need to be additionally improved. And when liquid-gas phase change working medium is water, the steam exhausted from the exhaust port can also play the role of humidifying and tenderly baking food in the oven, so that the taste of the food is improved, and the cooking quality is improved. Specifically, increase when cooking, culinary art cavity 1's temperature can rise gradually, liquid gas phase transition working medium can constantly absorb its transmission and the heat that arrives in the chamber wall of culinary art cavity 1 this moment, especially when liquid gas phase transition working medium heats to phase transition temperature and when changing from liquid to gaseous state, the heat of absorbing in the chamber wall of following culinary art cavity 1 can more increase by a wide margin, through setting up liquid gas phase transition working medium, the temperature of the chamber wall of culinary art cavity 1 in the culinary art in-process can be effectively reduced in making, thereby can restrict the fluid temperature on the temperature-limiting structure layer and reduce fluid vaporization for the oil smoke, and then effectively solve health problem and the sanitary clean problem that the oil smoke arouses, effectively promote user experience.
When the phase change working medium is a solid-liquid phase change working medium, the phase change working medium accommodating cavity 14 may include a working medium filling cavity and an expansion reservation cavity which are communicated with each other, and the phase change working medium is filled in the working medium filling cavity. Under the structure, when the phase change working medium is subjected to phase change to generate volume expansion, the expansion part of the phase change working medium can diffuse and move towards the expansion reserved cavity, so that the pressure in the working medium filling cavity is prevented from being greatly increased, and the pressure in the phase change working medium accommodating cavity 14 is always kept in a stable state.
In addition, in other embodiments, the temperature-limiting structure layer may be further disposed, for example, in a hollow heat-insulating chamber (not shown) of the cooking cavity 1, the hollow heat-insulating chamber may be provided with an oil outlet, oil may be collected in the hollow heat-insulating chamber, and the temperature in the hollow heat-insulating chamber may be reduced due to the heat-insulating layer disposed on the wall of the hollow heat-insulating chamber, so that the temperature of the oil in the hollow heat-insulating chamber does not reach a temperature point at which oil smoke is generated. In addition, the exterior walls of the hollow insulating chamber may be made of a polished high reflectivity material or coating, thereby reducing the amount of radiant heat transfer from the chamber walls and thus the temperature of the hollow insulating chamber.
In summary, the cooking appliance 100 and the cooking apparatus of the present invention can effectively reduce the amount of oil smoke generated during the cooking process, and have good cooking effect and good user experience.
In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting of the invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; may be mechanically coupled, may be electrically coupled or may be in communication with each other; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (11)
1. A cooking appliance, characterized in that it comprises:
the cooking cavity comprises a cooking cavity body, and a temperature limiting structure layer is arranged on the surface wall of the cooking cavity body; and
the food material support frame is used for erecting food materials.
2. The cooking appliance of claim 1, wherein the food material support shelf comprises vertical support posts projecting upwardly from a top wall of the cooking cavity.
3. The cooking appliance of claim 2, wherein the cooking cavity is a baking pan, the cooking cavity comprises a circumferential oil collecting groove arranged around the bottom end of the vertical supporting column, and the temperature limiting structure layer comprises a circumferential temperature limiting part arranged on the groove wall of the circumferential oil collecting groove.
4. The cooking appliance of claim 3, wherein the temperature limited structural layer further comprises a central temperature limited portion located below the vertical support columns, and the thickness of the central temperature limited portion is less than or equal to the thickness of the circumferential temperature limited portion.
5. The cooking appliance of claim 1, wherein the food material support comprises a lateral support bar, and two ends of the lateral support bar are respectively supported on the top edge of the peripheral wall of the cooking cavity.
6. The cooking appliance of claim 1, wherein the food material support is removably connected to the cooking cavity.
7. The cooking appliance according to any one of claims 1 to 6, wherein the temperature limiting structure layer comprises a phase change working medium.
8. The cooking appliance according to claim 7, wherein a hollow phase-change working medium accommodating cavity for accommodating the phase-change working medium is arranged in the cavity wall of the cooking cavity.
9. The cooking appliance according to claim 8, wherein the phase change working medium is a liquid phase change working medium, and the wall of the cooking cavity further comprises an exhaust port communicated with the phase change working medium accommodating cavity; and/or the phase change working medium accommodating cavity comprises a working medium filling cavity and an expansion reserved cavity which are communicated with each other, and the phase change working medium is filled in the working medium filling cavity.
10. The cooking appliance of claim 7, wherein the phase change temperature of the phase change working medium is not higher than 200 ℃; and/or an insulating layer is arranged on the outer side of the wall of the cooking cavity.
11. A cooking device, characterized in that it comprises a cooking appliance according to any one of claims 1 to 10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011111431.7A CN112315294A (en) | 2020-10-16 | 2020-10-16 | Cooking utensil and cooking device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011111431.7A CN112315294A (en) | 2020-10-16 | 2020-10-16 | Cooking utensil and cooking device |
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| Publication Number | Publication Date |
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| CN112315294A true CN112315294A (en) | 2021-02-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202011111431.7A Pending CN112315294A (en) | 2020-10-16 | 2020-10-16 | Cooking utensil and cooking device |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN205625577U (en) * | 2016-03-28 | 2016-10-12 | 佛山市顺德区美的电热电器制造有限公司 | Cooking pot ware and have roast machine of frying in shallow oil of its |
| CN206261432U (en) * | 2016-09-26 | 2017-06-20 | 洪贵 | Burn Steamed chicken baking equipment |
| CN208371606U (en) * | 2017-08-16 | 2019-01-15 | 广东美的厨房电器制造有限公司 | oven |
| CN208598200U (en) * | 2018-03-19 | 2019-03-15 | 永康市珏灵电器有限公司 | A kind of vertical baking sheet device |
| CN111603062A (en) * | 2020-06-15 | 2020-09-01 | 广东美的厨房电器制造有限公司 | Baking tray and oven |
| CN111700514A (en) * | 2020-06-15 | 2020-09-25 | 广东美的厨房电器制造有限公司 | Baking tray and oven |
-
2020
- 2020-10-16 CN CN202011111431.7A patent/CN112315294A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN205625577U (en) * | 2016-03-28 | 2016-10-12 | 佛山市顺德区美的电热电器制造有限公司 | Cooking pot ware and have roast machine of frying in shallow oil of its |
| CN206261432U (en) * | 2016-09-26 | 2017-06-20 | 洪贵 | Burn Steamed chicken baking equipment |
| CN208371606U (en) * | 2017-08-16 | 2019-01-15 | 广东美的厨房电器制造有限公司 | oven |
| CN208598200U (en) * | 2018-03-19 | 2019-03-15 | 永康市珏灵电器有限公司 | A kind of vertical baking sheet device |
| CN111603062A (en) * | 2020-06-15 | 2020-09-01 | 广东美的厨房电器制造有限公司 | Baking tray and oven |
| CN111700514A (en) * | 2020-06-15 | 2020-09-25 | 广东美的厨房电器制造有限公司 | Baking tray and oven |
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Application publication date: 20210205 |
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