CN201479851U

CN201479851U - Pastry food steaming pan

Info

Publication number: CN201479851U
Application number: CN2009201935608U
Authority: CN
Inventors: 潘光辉
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-08-27
Filing date: 2009-08-27
Publication date: 2010-05-26
Anticipated expiration: 2019-08-27

Abstract

The utility model provides a pastry food steaming pan. A plurality of longitudinal or transverse or interlaced ribs are arranged on the inner bottom surface of a square stainless steel pan body of the steaming pan, the height of each rib ranges from 1.0mm to 5mm, the width of the bottom portion of each rib ranges from 3mm to 10mm, an interval between each two adjacent longitudinal ribs or between each two adjacent transverse ribs ranges from 15mm to 100mm, a plurality of breather holes are distributed on the surface of the pan among the ribs, and the aperture of each breather hole ranges from 2mm to 10mm. Because the inner bottom surface of the steaming pan is provided with suitable rib structures, when steaming pastry food, the pastry food can be supported above the breather holes of the steaming pan by aid of the ribs, thereby guaranteeing steam to be capable of flowing smoothly through the breather holes on the steaming pan, leading the pastry food to be heated uniformly, not only increasing steaming quality of the pastry food, but also sufficiently utilizing heat energy of steam.

Description

The cooked wheaten food steaming plate

Technical field

The utility model relates to a kind of food cooking utensil, relates in particular to a kind of steaming plate that is used to steam cooked wheaten food.

Background technology

At present, food service industry is used to steam the steaming plate of fermentation cooked wheaten food, be generally a kind of bottom surface air-vent is arranged, flat square stainless steel steaming plate, the shortcoming of this steaming plate be, cooked wheaten food is placed on when steaming on the steaming plate, cooked wheaten food can cover the part air-vent, steam freely following current is moving, influences the quality that steams of cooked wheaten food, also influences making full use of of heat energy.

Summary of the invention

The purpose of this utility model is that a kind of steam that can guarantee of proposition is smooth and easy by steaming plate, improves the novel cooked wheaten food steaming plate that cooked wheaten food steams quality, to overcome the existing existing drawback of cooked wheaten food steaming plate that steams.

For achieving the above object, the utility model adopts following technical scheme: designed cooked wheaten food steaming plate, comprise that periphery has the square stainless steel disk body of projection rim, the inner bottom surface that it is characterized in that this disk body has many vertical or horizontal or crisscross fins, the height of fin is 1.0～5mm, the bottom width of fin is 3～10mm, spacing between adjacent vertical fin is or/and the spacing between the adjacent transverse fin is 15～100mm, be laid with a lot of air-vents on the card between each fin, the aperture of air-vent is 2～10mm.

The utility model is located at the fin of disk body inner bottom surface, comprises vertical fin, laterally fin preferably be arranged in parallel, promptly vertically fin or/and laterally fin be parallel to each other.The design of optimizing is that the inner bottom surface at disk body is provided with vertical fin and horizontal fin simultaneously, and vertically fin and horizontal fin are vertical mutually.

The cross sectional shape of described fin can be triangle, the right angle is square, trapezoidal or semicircle.

Described air-vent will evenly be laid on the card between each fin.

Characteristics and requirement that the utility model steams according to the fermentation cooked wheaten food, designed exclusive fin structure for the disk body inner bottom surface of steaming plate specially, its useful technique effect is: when steaming cooked wheaten food, cooked wheaten food will be by the fin carriage on the air-vent of steaming plate, thereby guarantee that steam can be moving by the smooth following current of the air-vent on the steaming plate, make the cooked wheaten food thermally equivalent, both improved the quality that steams of cooked wheaten food, made full use of the heat energy of steam again.

Description of drawings

Fig. 1 is the front view of a kind of embodiment of the utility model;

Fig. 2 is the lateral plan (being the upward view of Fig. 1) of Fig. 1;

Fig. 3 is the amplification view of the local A of Fig. 2.

The specific embodiment

Below in conjunction with accompanying drawing CONSTRUCTED SPECIFICATION of the present utility model is described in further detail.

Embodiment

As shown in Figure 1 to Figure 3, this cooked wheaten food steaming plate comprises a square stainless steel disk body 1, the periphery of this disk body has the rim of projection, the length of disk body, wide, high size is respectively: 640mm, 440mm, 20mm, inner bottom surface at disk body has many fins 2, fin 2 is made of many vertical fin 2a and many horizontal fin 2b, each vertical fin 2a is with laterally fin 2b is vertical mutually, be separated to form the structure of a lot of well shapes, the height of described fin (comprising vertical fin 2a and horizontal fin 2b) is 2mm, the bottom width of fin is 5mm, the cross sectional shape semicircular in shape (as shown in Figure 3) of fin, the spacing of adjacent vertical fin 2a and adjacent transverse fin 2b is 30mm, is laid with a lot of air-vents 3 on the card between each fin, and these air-vents are evenly distributed in the well shape scope that is separated into by each bar fin.

This cooked wheaten food steaming plate can be that the stainless steel plate integral compacting of 0.6mm forms by thickness.

Claims

1. cooked wheaten food steaming plate, comprise that periphery has the square stainless steel disk body of projection rim, the inner bottom surface that it is characterized in that this disk body has many vertical or horizontal or crisscross fins, the height of fin is 1.0～5mm, the bottom width of fin is 3～10mm, spacing between adjacent vertical fin is laid with a lot of air-vents or/and the spacing between the adjacent transverse fin is 15～100mm on the card between each fin, the aperture of air-vent is 2～10mm.

2. cooked wheaten food steaming plate according to claim 1, the cross sectional shape that it is characterized in that described fin are that triangle, right angle are square, trapezoidal or semicircle.

3. cooked wheaten food steaming plate according to claim 1 is characterized in that described vertical fin or/and horizontal fin is parallel to each other.

4. according to claim 1 or 3 described cooked wheaten food steaming plates, it is characterized in that described vertical fin and horizontal fin are vertical mutually.

5. cooked wheaten food steaming plate according to claim 1 is characterized in that the evenly laying on the card between each fin of described air-vent.