CN216494961U

CN216494961U - Cake baking appliance

Info

Publication number: CN216494961U
Application number: CN202122652781.0U
Authority: CN
Inventors: 曾小伟
Original assignee: Foshan Aisen Electric Co ltd
Current assignee: Foshan Aisen Electric Co ltd
Priority date: 2021-11-01
Filing date: 2021-11-01
Publication date: 2022-05-13
Anticipated expiration: 2031-11-01

Abstract

The utility model provides a pastry baking device. The cake baking appliance comprises an upper shell and a lower shell which are matched for use, wherein a baking space is formed between the upper shell and the lower shell, and the cake baking appliance also comprises an upper heating device, a lower heating device and a hollow-out heat dissipation plate with a heat through hole; the upper heating device is installed in the upper shell; the hollow heat dissipation plate is arranged below the upper heating device, so that part of heat of the upper heating device can reach the baking space through the hollow heat dissipation plate; the lower heating means is installed in the lower housing and allows heat to reach the roasting space. Therefore, the upper heating device and the lower heating device both heat the food raw materials in the baking space, and higher heating efficiency can be ensured; meanwhile, partial heat of the upper heating device penetrates through the hollow heating panel to reach the baking space, so that the food raw materials can be heated more uniformly.

Description

Cake baking appliance

Technical Field

The utility model relates to an electric appliance for daily use, in particular to a cake baking device for making cakes.

Background

Cake is a very popular food. However, the requirements of the cake finished product are very high, and the cake finished product not only needs to keep no collapse and no agglomeration and has good shape and shape, golden surface and creamy yellow color inside, but also needs to keep fine, uniform and soft internal tissue and soft mouthfeel. In addition to the food ingredients, the baking heating process also has a significant impact on the quality of the cake product, which requires higher performance of the baking apparatus.

To guarantee the quality of cake finished product, the baker just needs to have suitable heating efficiency to guarantee the preparation speed of cake finished product, still need guarantee the homogeneity to cake raw materials heating, avoid cake raw materials local overheat or heat inhomogeneous.

How to balance the above needs becomes a problem for baking appliances.

SUMMERY OF THE UTILITY MODEL

The utility model aims to provide a pastry baker with high heating efficiency and capable of ensuring the heating uniformity of food raw materials.

The cake baking appliance provided by the utility model comprises an upper shell and a lower shell which are matched with each other, wherein a baking space is formed between the upper shell and the lower shell, and the cake baking appliance also comprises an upper heating device, a lower heating device and a hollow-out heat dissipation plate with a heat through hole; the upper heating device is installed in the upper shell; the hollow heat dissipation plate is arranged below the upper heating device, so that part of heat of the upper heating device reaches the baking space through the hollow heat dissipation plate, namely, the food raw materials in the baking space are directly heated through the heat through holes of the hollow heat dissipation plate; the lower heating means is installed in the lower housing and allows heat to reach the roasting space. Therefore, the upper heating device and the lower heating device both heat the food raw materials in the baking space, and higher heating efficiency can be ensured; meanwhile, partial heat of the upper heating device penetrates through the hollowed-out heat dissipation plate to reach the baking space, so that the food raw materials can be heated more uniformly, the manufacturing speed of cake finished products and the uniformity of heating the food raw materials are balanced, and local overheating or nonuniform heating of the cake raw materials is avoided.

In a further technical scheme, the pastry baking appliance further comprises an upper heat insulation plate and/or a lower heat insulation plate, wherein the upper heat insulation plate is positioned above the upper heating device; the lower heat insulation plate is positioned below the lower heating device. The heat insulation plate can reduce heat loss and improve heating efficiency.

In a further technical scheme, the upper heat insulation plate and/or the lower heat insulation plate is/are an aluminum-plated plate. The aluminized surface reflects radiant heat into the baking space, improving heating efficiency while avoiding local overheating.

In an optional technical scheme, the upper heating device comprises a plurality of quartz heating pipes; a plurality of sinking grooves are formed in the upper surface of the hollow heat dissipation plate; each quartz heating tube is positioned in one sinking groove. Therefore, the invalid heat of the quartz heating pipe can be reduced, the heat loss is reduced, the total amount of heat transferred through the hollow heat dissipation plate is increased, and the local overheating is avoided while the heating efficiency is improved. In a preferred technical scheme, the side wall of the sinking groove is provided with a thermal through hole.

In a further technical scheme, a heat reflecting surface is formed on the lower surface of the hollow heat dissipation plate. The heat radiated upwards can thus be reflected back into the baking space, the heat is confined in the baking space and heating is ensured to be uniform by reflection of the radiated heat.

In a further technical scheme, the heat absorption performance of the upper surface of the hollow heat dissipation plate is higher than that of the lower surface, for example, the upper surface can be provided with a heat absorption coating and a larger roughness, the lower surface can be smoother, and a reflection coating is arranged. Therefore, the upper surface of the hollow heat dissipation plate can absorb heat generated by the upper heating device, and the lower surface can dissipate heat downwards after the temperature of the hollow heat dissipation plate rises, so that the overall transfer performance of the hollow heat dissipation plate is improved, and meanwhile the uniformity of downward heat transfer is ensured.

In a further technical scheme, the lower heating device is formed by a heating wire, a stainless steel layer wrapped outside the heating wire and magnesium powder filled between the stainless steel layer and the heating wire. Therefore, the uniformity of heat release of the upper heating device can be ensured, and the heat transfer efficiency is ensured.

In an optional technical scheme, the baking space is provided with a baking mold for baking predetermined cakes, or a chip receiving plate is arranged above the lower heating device for reducing or preventing food chips from falling on the upper heating device, so that a premise is provided for facilitating the cleaning of a cake baking appliance.

Drawings

FIG. 1 is a perspective view of a pastry bakery appliance in accordance with an embodiment of the present invention;

FIG. 2 is a side view of a pastry bakery appliance in an embodiment of the present invention;

FIG. 3 is a cross-sectional view of the internal structure of a pastry bakery appliance in an embodiment of the present invention;

FIG. 4 is a schematic view of the upper housing 110 and the lower housing 120 of the pastry bakery appliance in the embodiment of the present invention in an open state;

FIG. 5 is an enlarged view of the hinged portion of the upper housing 110 and the lower housing 120 in the embodiment of FIG. 4;

FIG. 6 is an exploded view of the main portion of the pastry baker appliance in the embodiment of the present invention;

fig. 7 is a schematic diagram illustrating a positional relationship between the upper heating device 210 and the hollow heat dissipation plate 310 according to an embodiment of the present invention.

Detailed Description

The embodiments provided in the present invention are described below with reference to the drawings. In this document, the terms "upper", "lower", "inner", "outer", and the like are used in the sense of referring to the state of use of the pastry baker.

Referring to fig. 1 to 3, the pastry baker according to the embodiment of the present invention includes an upper housing 110 and a lower housing 120 that cooperate to form an outer housing of the pastry baker. The upper case 110 and the lower case 120 are closed to form a relatively closed space, i.e., the baking space 101. The upper and

lower cases

110 and 120 may be opened to maintain a large space therebetween to put food ingredients in the baking space 101. The lower edge of the upper case 110 may be formed in an opposite shape to the upper edge of the lower case 120 to be closed.

In this embodiment, the upper case 110 and the lower case 120 are hingedly connected by a hinge shaft 610 to perform an opening or closing operation. As shown in fig. 4 and 5, fig. 4 is a schematic view showing an opened state of the upper case 110 and the lower case 120 of the pastry baker's utensil, and fig. 5 is an enlarged view of a hinge portion of the upper case 110 and the lower case 120, in this embodiment, a hinge shaft 610 is supported on the lower case 120 by a shaft support 620, and the upper case 110 is rotatably coupled with the hinge shaft 610, so that the upper case 110 and the lower case 120 are hingedly coupled and relatively rotated along arrows in fig. 4 and 5.

The outer shell can be made of appropriate materials according to actual needs. The upper case 110 and the lower case 120 may have an appropriate structure or shape according to actual needs. In this embodiment, as shown in fig. 6, the lower housing 120 is composed of a bottom cover, which may be formed to be in contact with the supporting surface, a lower middle housing for mounting control elements or electric elements, and a lower inner wall for insulating heat sources and forming a base member for supporting the integrated pastry baker's utensil.

The pastry baker further includes an upper heating device 210, a lower heating device 220, and a hollowed-out heat dissipation plate 310 having a thermal via hole.

In this embodiment, the upper case 110 is formed in a shape which is concave upward in the middle. The upper heating means 210 is installed at a concave portion in the upper case 110. The hollow heat dissipation plate 310 is installed below the upper heating device 210, that is, at the lower edge of the upper housing 110, and can shield the lower opening of the upper housing 110. Meanwhile, the hollow heat dissipation plate 310 is provided with a plurality of through holes. In this way, a part of the heat generated by the upper heating device 210 above the hollow heat dissipation plate 310 directly reaches the food ingredients in the heating and baking space 101 through the thermal vias of the hollow heat dissipation plate 310 (the heat can be transferred by convection or radiation), so as to heat the food ingredients.

Also, the lower case 120 forms a concave cavity structure, and the lower heating means 220 is installed at the bottom of the cavity in the lower case 120 and transfers heat upward to the baking space 101.

Since the pastry baker has the upper heating device 210 and the lower heating device 220, which heat the food materials in the baking space from above and below, a higher heating efficiency can be ensured. Part of heat of the upper heating device 210 reaches the baking space 101 through the hollow heat dissipation plate 310, so that the food raw materials can be heated more uniformly, the manufacturing speed of the cake finished product and the uniformity of heating the food raw materials are balanced, and local overheating or nonuniform heating of the cake raw materials are avoided.

In this embodiment, the hollow heat dissipation plate 310 may be made of an aluminum plate, and the area of the hollow portion (thermal via) may occupy 1/3-1/2 of the total area of the hollow heat dissipation plate 310. Of course, the thermal vias can be made to have suitable size, density and location layout according to actual needs.

As shown, in the present embodiment, the pastry baking apparatus further comprises an upper heat insulating plate 410 and a lower heat insulating plate 420, the upper heat insulating plate 410 being located above the upper heating device 210; the lower heat insulation plate 420 is positioned below the lower heating device 220. The heat insulation plate can reduce heat loss and improve heating efficiency. In this embodiment, the upper heat insulation plate 410 has an upper concave structure corresponding to the upper casing 110, and the structure can also realize a collecting function of the upper heating device 210 to improve efficiency. The specific structure and shape of the upper heat insulation plate 410 or the lower heat insulation plate 420 may be determined according to actual needs. In this embodiment, the upper and/or lower

heat insulation plates

410 and 420 may be an aluminum plate. The aluminized surface reflects radiant heat into the baking space, improving heating efficiency while avoiding local overheating.

As shown in fig. 7, in the present embodiment, the upper heating device 210 includes a plurality of quartz heating pipes; a plurality of sinking grooves 311 are formed on the upper surface of the hollow heat dissipation plate 310; each of the quartz heating pipes is located in one of the sinking grooves 311. Therefore, the ineffective heat of the quartz heating pipe can be reduced, the heat loss is reduced, the total amount of heat transferred through the hollow heat dissipation plate 310 is increased, and the local overheating is avoided while the heating efficiency is improved. In a preferred technical scheme, the side wall of the sinking groove 311 is provided with a thermal through hole. In addition, the quartz heating pipe is selected as the heat source, so that the uniformity of heat generation can be ensured, the uniformity of heating the food raw materials is further ensured, and local overheating is avoided. Of course, other heaters may be used as the heat source according to actual needs.

In order to improve the heat efficiency, a heat reflecting surface may be formed on the lower surface of the hollow heat dissipation plate 310. The heat thus radiated upward can be reflected again to the baking space 101, the heat is confined in the baking space 101, and the heating uniformity is ensured by the reflection of the radiated heat. The heat absorption performance of the upper surface of the hollow heat dissipation plate 310 may be higher than that of the lower surface, for example, the upper surface may be provided with a heat absorption coating and have a larger roughness, the lower surface may be smoother, and a reflective coating may be provided. Thus, the upper surface of the hollow heat dissipation plate 310 can absorb heat generated by the upper heating device 210, and after the temperature of the hollow heat dissipation plate rises, the lower surface can dissipate heat downwards, so as to improve the overall transmission performance of the hollow heat dissipation plate 310 and ensure the uniformity of heat transfer downwards.

In this embodiment, the lower heating device 220 is formed by a heating wire, a stainless steel layer wrapped outside the heating wire, and magnesium powder filled between the stainless steel layer and the heating wire. This ensures uniformity of heat release from the upper heating unit 220 and efficiency of heat transfer. Also, other suitable heat source devices may be used according to actual needs.

The baking space 101 is provided with a baking mold, and the baking mold is located between the lower heating device 220 and the hollowed-out heat dissipation plate 310. As shown in fig. 6, the baking space 101 may be provided with a deep mold device to bake a predetermined confectionery.

In this embodiment, a chip receiving plate 500 is disposed above the lower heating device 220. Thus, during the pastry making process, the generated chips can be received by the chip receiving plate 500, so as to reduce or prevent the food chips from falling onto the upper heating device 220, and provide a precondition for facilitating the cleaning of the pastry baker.

It will be appreciated by those skilled in the art that in order to make a corresponding pastry, a correspondingly shaped mould or auxiliary component may be provided to fulfil the requirements for making or baking the food item.

The cake baking device provided by the present invention can be used for making cakes and can ensure the quality of cake making, but can also be used for baking other food raw materials to make other cakes or other foods.

The pastry bakery device provided by the present invention is described in detail above. The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the core concepts of the present invention. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.

Claims

1. A cake baking appliance comprises an upper shell (110) and a lower shell (120) which are matched with each other, wherein a baking space (101) is formed between the upper shell (110) and the lower shell (120), and the cake baking appliance is characterized by also comprising an upper heating device (210), a lower heating device (220) and a hollow heat dissipation plate (310) with a thermal through hole; the upper heating device (210) is installed in the upper case (110); the hollow heat dissipation plate (310) is arranged below the upper heating device (210), so that part of heat of the upper heating device (210) can reach the baking space (101) through the hollow heat dissipation plate (310); the lower heating means (220) is installed in the lower housing (120) and allows heat to reach the roasting space (101).

2. A pastry baking appliance as claimed in claim 1, further comprising an upper heat insulating panel (410) and/or a lower heat insulating panel (420), the upper heat insulating panel (410) being located above the upper heating means (210); the lower heat insulation plate (420) is located below the lower heating device (220).

3. A pastry baking appliance as claimed in claim 2, characterized in that the upper heat insulating plate (410) and/or the lower heat insulating plate (420) is an aluminium plated plate.

4. A pastry baker appliance as claimed in claim 3, characterized in that the upper heating means (210) comprises a plurality of quartz heating tubes; a plurality of sinking grooves (311) are formed in the upper surface of the hollow heat dissipation plate (310); each quartz heating tube is positioned in one sinking groove (311).

5. A pastry bakery appliance as claimed in claim 4, characterized in that the side walls of the sink (311) are provided with thermal through holes.

6. A pastry baker appliance as claimed in any one of claims 1 to 5, wherein the lower surface of the hollowed radiating panel (310) forms a heat reflecting surface.

7. A pastry baker appliance as claimed in claim 6, wherein the heat absorbing capacity of the upper surface of the hollowed radiating panel (310) is higher than the heat absorbing capacity of the lower surface.

8. A pastry baker appliance as claimed in any one of claims 1 to 5, wherein the lower heating means (220) is formed by a heating wire, a stainless steel layer wrapped around the heating wire, and magnesium powder filled between the stainless steel layer and the heating wire.

9. A pastry baking appliance as claimed in any one of claims 1 to 5, characterized in that the baking space (101) is provided with a baking mould.

10. A pastry baking appliance as claimed in any one of claims 1 to 5, characterized in that a crumb tray (500) is provided above the lower heating means (220).