CN211559768U

CN211559768U - Baking tray not easy to deform

Info

Publication number: CN211559768U
Application number: CN201921826294.8U
Authority: CN
Inventors: 许庆和; 张瑞卿
Original assignee: San Neng Bake Ware Wuxi Co ltd
Current assignee: San Neng Bake Ware Wuxi Co ltd
Priority date: 2019-10-28
Filing date: 2019-10-28
Publication date: 2020-09-25
Anticipated expiration: 2029-10-28

Abstract

The utility model discloses a baking tray which is not easy to deform, comprising a chassis, a lower edge, an upper edge and a bulge; the included angle formed by the lower edge and the tray bottom is an obtuse angle; a bulge is formed in the middle of the base plate in an inward protruding mode, and a groove sinking relative to the bulge is formed between the edge of the base plate and the lower edge. The baking tray is supported by the original whole bottom surface to be changed into a rectangular annular surface, so that the phenomenon that the bottom is warped, deformed and placed unevenly due to higher temperature after the baking tray is taken out of the oven is avoided.

Description

Baking tray not easy to deform

Technical Field

The utility model discloses the creation relates to overware technical field, especially relates to a non-deformable's overware.

Background

The bottom of the traditional baking tray is flat, and the bottom strength is not enough in the baking process, so that the situation of warping deformation is often caused; the bottom often generates scratch and abrasion. When the baking tray with the plane bottom is placed into the oven, the bottom is in direct contact with the oven, and the problem of uneven heating caused by local contact may occur.

Disclosure of Invention

In view of this, the present invention provides a durable, energy-saving baking tray that ensures food safety and is not easy to deform.

In order to achieve the above object, the utility model mainly provides the following technical scheme:

a baking tray not easy to deform is characterized in that: comprises a chassis, a lower edge, an upper edge and a bulge;

the included angle formed by the lower edge and the tray bottom is an obtuse angle;

the middle part of the chassis protrudes inwards to form a bulge, and a groove sinking relative to the bulge is formed between the edge of the chassis and the lower edge.

Further, the arch comprises a top surface and arc-shaped supporting surfaces symmetrically arranged on two sides of the top surface, and the top surface is of a plane or arc-shaped structure.

Furthermore, the distance between the highest point of the top surface and the disk surface at the lowest point of the chassis is 0.6 +/-0.1 mm.

Furthermore, a non-crimping or crimping structure is arranged outside the upper edge of the baking tray.

Further, when the structure having the curling is adopted, the curling includes a circular curling or a right-angle curling.

Further, when the right-angle edge-curling structure is adopted, the arc transition of the joint of the right-angle edge-curling and the upper edge is realized, the arc transition of the right-angle edge is also realized, and the right-angle edge-curling is closed at the joint of the upper edge and the lower edge.

Furthermore, the included angle formed by the lower edge and the chassis is 100-120 degrees.

The beneficial effects of the utility model reside in that:

1. the bottom bulge (equivalent to adding ribs) improves the strength, the bottom bulge structure enables food placed on the baking tray to be uniformly heated with the oven, and the food is not easy to warp and deform in the long-term and repeated high-temperature heating process.

3. The original whole surface contact is changed into the rail surface contact during the laying, so that the laying is more stable.

4. The heating area of the baking tray and the oven is increased, the baking time is saved, and the baking efficiency is improved.

5. The raised structure changes the contact of the baking tray from the original whole surface into the contact of the track, reduces possible friction area, does not generate friction and cut polluted food, and better accords with food safety.

6. The convex surface is the surface contacting with bread and cake, and is easier to clean due to the convex after use.

7. Compared with the original flat surface, the bulge has the advantages that redundant grease can be distributed in the four-side grooves (oil discharge grooves), so that the grease on the bulge is uniform.

Drawings

Fig. 1 is a front view of the present invention.

Fig. 2 is a top view of fig. 1.

Fig. 3 is an enlarged schematic view of a portion a of fig. 1.

Fig. 4 shows the baking tray structure under the condition of circular curling.

Fig. 5 shows the baking tray structure of the present invention without curling.

Detailed Description

The invention is further described with reference to the following specific drawings and examples.

As shown in fig. 1-5:

a baking tray not easy to deform is characterized in that: comprises a chassis 100, a lower edge 200, an upper edge 300 and a bulge 110;

the included angle formed by the lower edge 200 and the chassis 100 is an obtuse angle;

the middle of the bottom plate 100 is formed with a protrusion 110 protruding inwards, and a groove 120 sinking relative to the protrusion is formed between the edge of the bottom plate 100 and the lower edge 200.

Further, the protrusion 110 includes a top surface 111 and arc-shaped supporting surfaces 112 symmetrically disposed on two sides of the top surface, and the top surface 111 is a plane or an arc-shaped structure.

Further, the distance from the highest point of the top surface 111 to the lowest point of the chassis 100 is 0.6 +/-0.1 mm.

Furthermore, a structure without a curled edge or a curled edge is arranged outside the upper edge 300 of the baking tray. The existing baking tray comprises a frameless design and a round strip wrapping design,

first, for the frameless bakeware structure, as shown in fig. 5, the bakeware is flat as a whole, and is in a sharp corner or round corner structure, so that the overall strength is increased, the buckling deformation is reduced, and the deformation can be almost avoided by matching with the bottom protrusion design.

The second one, wrapping strip, adopts round strip design and four-side reverse folding and rolling process, as shown in fig. 4, so that the product is firmer, and four corners can effectively prevent the product from sinking or deforming due to impact.

Thirdly, the wrapping strips adopt a square wrapping strip edge-curling design, so that the strength and the flatness of the baking tray are improved, and a baker can carry the baking tray more easily and cannot be twisted and deformed easily in the carrying process in the baking and using processes; the square strips are designed to be convenient to stack, have enough strength to support and are not easy to incline and collapse; the design of the square strip avoids the overlapping of the two sheets when the square strip is taken.

When the structure with the curling edge is adopted, the curling edge comprises a round curling edge or a right-angle curling edge. When the right-angle curling structure is adopted, the joint of the right-angle curling 400 and the upper edge 300 is in arc transition, the corners of the right angle are also in arc transition, and the right-angle curling 400 is closed at the joint of the upper edge and the lower edge. The included angle formed by the lower edge 200 and the chassis 100 is 100-120 degrees. As shown in fig. 3.

The bottom of the baking tray can be strengthened by arranging the convex structure, and the situation of warping deformation does not occur in the baking and using processes; after the bottom of the baking tray is raised, the contact area between the baking tray and food is increased, and the baking time is saved. The bottom of the baking tray can not generate scratches and scraps due to friction, the use safety of the baking tray is comprehensively improved, and the food safety of the product is ensured.

The baking tray is supported by the original whole bottom surface to be changed into a rectangular annular surface, so that the phenomenon that the bottom is warped, deformed and placed unevenly due to higher temperature after the baking tray is taken out of the oven is avoided.

Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the examples, those skilled in the art should understand that the technical solutions of the present invention can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the scope of the claims of the present invention.

Claims

1. A baking tray not easy to deform is characterized in that: comprises a chassis (100), a lower edge (200), an upper edge (300) and a bulge (110);

the included angle formed by the lower edge (200) and the chassis (100) is an obtuse angle;

a bulge (110) is formed in the middle of the bottom plate (100) in an inward protruding mode, and a groove (120) sinking relative to the bulge is formed between the edge of the bottom plate (100) and the lower edge (200).

2. A non-deformable bakeware as claimed in claim 1, characterized in that:

the bulge (110) comprises a top surface (111) and arc-shaped supporting surfaces (112) symmetrically arranged on two sides of the top surface, and the top surface (111) is of a plane or arc-shaped structure.

3. A non-deformable bakeware as claimed in claim 2, characterized in that:

the distance between the highest point of the top surface (111) and the disk surface at the lowest point of the chassis (100) is 0.6 +/-0.1 mm.

4. A non-deformable bakeware as claimed in claim 1, characterized in that: the upper edge (300) of the baking tray is externally provided with a structure without a curled edge or a curled edge.

5. A non-deformable bakeware as claimed in claim 4, characterized in that: when the structure with the curling edge is adopted, the curling edge comprises a round curling edge or a right-angle curling edge.

6. A non-deformable bakeware as claimed in claim 5, characterized in that: when the right-angle curling structure is adopted, the joint of the right-angle curling (400) and the upper edge (300) is in arc transition, the corners of the right angle are also in arc transition, and the right-angle curling (400) is closed at the joint of the upper edge and the lower edge.

7. A non-deformable bakeware as claimed in claim 1, characterized in that: the included angle formed by the lower edge (200) and the chassis (100) is 100-120 degrees.