CN216675536U - Oven and baking tray thereof - Google Patents

Abstract

The application discloses an oven and a baking tray thereof. The baking tray comprises: the baking device comprises a base plate, a first baking plate area and a second baking plate area are divided on the base plate, the second baking plate area is arranged around the first baking plate area, a plurality of first hole sites are uniformly distributed in the first baking plate area, a plurality of second hole sites are uniformly distributed in the second baking plate area, and the area of the first hole sites is larger than that of the second hole sites; the side wall surrounds the chassis for a circle, and the side wall is of a non-porous structure. Through the mode, the problem that present electric oven ubiquitous is heated inhomogeneous and the effect of coloring is poor can be solved in this application.

Description

Oven and baking tray thereof

Technical Field

The application relates to the field of domestic appliances, in particular to an oven and a baking tray thereof.

Background

The electric oven is a kitchen appliance for baking food by using the radiant heat emitted by an electric heating element. The market sales of the electric oven in China in 2020 is more up to 38.3 hundred million yuan.

However, the problems of uneven heating and poor coloring effect generally exist in the conventional electric oven, which seriously affects the product experience of consumers.

SUMMERY OF THE UTILITY MODEL

The application mainly provides an oven and baking tray thereof to the ubiquitous problem of eating the material of being heated inhomogeneous and the effect of coloring is poor when solving present electric oven culinary art and eating the material.

In order to solve the technical problem, the application adopts a technical scheme that: an oven and a baking tray thereof are provided. Wherein, the overware includes: the baking device comprises a base plate, a first baking plate area and a second baking plate area are divided on the base plate, the second baking plate area is arranged around the first baking plate area, a plurality of first hole sites are uniformly distributed in the first baking plate area, a plurality of second hole sites are uniformly distributed in the second baking plate area, and the area of the first hole sites is larger than that of the second hole sites; the side wall surrounds the chassis for a circle, and is of a non-porous structure.

Optionally, a third baking tray area is further arranged on the base tray, the third baking tray area is arranged around the second baking tray area, and the third baking tray area is of a non-porous structure; the side wall is connected to the edge of the third baking tray area.

Optionally, the distance between the first baking tray area and the side wall is greater than or equal to 30mm and less than or equal to 50 mm.

Optionally, the distance between the second baking tray area and the side wall is greater than or equal to 10mm and less than or equal to 30 mm.

Optionally, the distance between two adjacent first hole sites is greater than or equal to 6mm and less than or equal to 10 mm; the distance between two adjacent second hole sites is more than or equal to 6mm and less than or equal to 10 mm.

Optionally, a distance between two adjacent first hole sites is smaller than or equal to a distance between two adjacent second hole sites.

Optionally, the hole pattern of the first hole site is one of a circle, a rectangle and a diamond; the hole pattern of the second hole site is one of a circle, a rectangle and a rhombus.

Optionally, the first hole site and the second hole site are both rhombus, and the side length of the first hole site is greater than or equal to 10mm and less than or equal to 14 mm; the side length of the second hole is more than or equal to 6mm and less than or equal to 10 mm.

Optionally, the area of the first hole site decreases gradually from the center to the edge of the first grill area.

In order to solve the above technical problem, another technical solution adopted by the present application is: an oven is provided comprising a bakeware as described in any of the above.

The beneficial effect of this application is: different from the prior art, the application discloses an oven and a baking tray thereof, wherein the baking tray can be divided into different areas such as a first baking tray area and a second baking tray area. According to the principle of air heat flow inside the oven, the heat flow density in the first baking tray area is higher, and the heat flow density in the second baking tray area is lower. Based on this, this application sets up the bigger first hole site of area through distinguishing at first overware, distinguishes at second overware and sets up the smaller second hole site of area, and the bigger first hole site of area makes heat flow velocity faster to make the heat dwell time in first baking pan district shorter relatively, meanwhile, the smaller second hole site of area makes heat flow velocity slower. Therefore, the heating capacity of the second baking plate area can be increased relatively, so that the difference of the heating capacity caused by the fact that the heat flow density of the second baking plate area is smaller than that of the first baking plate area is made up, the total heating capacity of the food in the first baking plate area and the food in the second baking plate area is relatively balanced, the food materials in the first baking plate area and the second baking plate area are heated uniformly, and the coloring effect on the food materials can be improved. In addition, the lateral wall of this application overware does not set up the trompil, also can avoid receiving the hot-blast inhomogeneous influence of lateral part.

Drawings

In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative efforts, wherein:

FIG. 1 is a schematic view of the air heat flow of an embodiment of an oven provided herein;

fig. 2 is a schematic structural diagram of an embodiment of a baking tray provided in the present application.

Detailed Description

The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.

The terms "first", "second" and "third" in the embodiments of the present application are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or to imply that the number of indicated technical features is significant. Thus, a feature defined as "first," "second," or "third" may explicitly or implicitly include at least one of the feature. In the description of the present application, "plurality" means at least two, e.g., two, three, etc., unless explicitly specifically limited otherwise. Furthermore, the terms "include" and "have," as well as any variations thereof, are intended to cover non-exclusive inclusions. For example, a process, method, system, article, or apparatus that comprises a list of steps or elements is not limited to only those steps or elements listed, but may alternatively include other steps or elements not listed, or inherent to such process, method, article, or apparatus.

Reference herein to "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment can be included in at least one embodiment of the application. The appearances of the phrase in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. It is explicitly and implicitly understood by one skilled in the art that the embodiments described herein may be combined with other embodiments.

In order to solve the ubiquitous inhomogeneous and the poor scheduling problem of coloring effect of being heated of present electric oven, this application provides an oven and overware thereof.

Referring to fig. 1, fig. 1 is a schematic view illustrating the flow of air heat flow in an oven 400 according to the present application.

As shown in fig. 1, the oven 400 of the present application includes a box body 300, a grill pan 100 and a fan 200, when a user cooks food using the oven 400, heat flow is blown into a cavity of the oven 400 from holes around the fan 200, the flow direction of the heat flow is outward along a tangent line of the grill pan 100, and after one cycle, the heat flow is collected in a central area of the box body 300, and is blown to the grill pan 100 from a side of the grill pan 100 away from the fan 200, and can heat the food on the grill pan 100, and then the heat flow is blown into the cavity of the oven 400 from the fan 200 again.

When the heat flow is collected from the center of the box 300 to the grill pan 100, the heat flow in the center area of the grill pan 100 is larger, the heat flow density is higher, and the heat flow density in the corresponding area of the grill pan 100 decreases from the center to the periphery, so that the heat receiving capacity of the food in the center area of the grill pan 100 is higher than that in other areas, and the heat receiving capacity of the food on the grill pan 100 also decreases from the center to the periphery. Therefore, the conventional bakeware 100 always causes the problems of uneven heating and poor coloring effect of food, and the consumption experience of the user is seriously affected.

Referring to fig. 2, fig. 2 is a schematic structural diagram of an embodiment of a baking tray 100 according to the present application.

As shown in fig. 2, the bakeware 100 of the present application includes a bottom plate 11, side walls 12 and ribs 13, wherein the side walls 12 are disposed around the bottom plate 11, and the ribs 13 are disposed around the bottom plate 11 and are substantially parallel to the bottom plate 11.

Wherein, the division has first roast board region 111 and second roast board region 112 on the chassis 11, and second roast board region 112 sets up around first roast board region 111, and first roast board region 111 evenly distributed has a plurality of first hole sites 1111, and second roast board region 112 evenly distributed has a plurality of second hole sites 1121, and the area of first hole site 1111 is greater than the area of second hole site 1121.

Specifically, the present application divides the roast tray 100 into different regions according to the heat distribution in the oven, such as a first roast region 111 located in a central region and a second roast region 112 disposed around the first roast region 111. According to the heat flow motion principle shown in fig. 1, the food in the first roast area 111 will be heated significantly more than the second roast area 112.

Further, in this application, the first grill area 111 is provided with a plurality of first hole locations 1111 that are uniformly distributed, and the second grill area 112 is provided with a plurality of second hole locations 1121 that are uniformly distributed. The first hole sites 1111 and the second hole sites 1121 may be distributed in an array or other distribution manners, and the size of the array may be specifically set according to actual needs, for example, 2 × 2 array, 2 × 3 array, 3 × 5 array, 4 × 5 array, and the like.

It will be appreciated that the array form and size of the first holes 1111 and the second holes 1121 need not be the same to better suit the cooking requirements of different food materials, for example, when the first holes 1111 are arranged in 4 x 4 array, the second holes 1121 may be 2 x 3 array.

Furthermore, the present application improves the uneven heating of food in different areas by providing convection holes with different areas in the first and second baking tray areas 111 and 112. For example, the area of the first hole locations 1111 on the first grill area 111 with a higher heat input is set to be larger than the area of the second hole locations 1121. Since the area of the first hole holes 1111 disposed on the first grill area 111 is larger, the heat flow speed will be faster, thereby causing a shorter time for the heat flow to stay in the first grill area 111. The area of the second hole locations 1121 formed on the second roast board zone 112 is smaller, and the heat flow speed will be slower, so that the heat flow stays in the second roast board zone 112 for a longer time, and the heating capacity of the second roast board zone 112 can be increased relatively, so as to compensate for the difference of the heating capacity caused by the heat flow density of the second roast board zone 112 being smaller than that of the first roast board zone 111, thereby realizing the relatively balanced heating capacity of the food in the first roast board zone 111 and the food in the second roast board zone 112, enabling the food materials in the first roast board zone 111 and the second roast board zone 112 to be heated uniformly, and improving the coloring effect of the food materials.

In another embodiment of the present application, the hole patterns of the first hole sites 1111 are one of circular, rectangular and diamond; the hole pattern of the second hole sites 1121 is one of a circle, a rectangle, and a diamond.

In order to meet the cooking requirements of different food materials, the first hole site 1111 of the first grill area 111 may be any one of a circle, a rectangle and a diamond, and the second hole site 1121 of the second grill area 112 may also be any one of a circle, a rectangle and a diamond.

It is to be noted that, the shape of the first hole position 1111 and the shape of the second hole position 1121 may be respectively set according to the requirement, so as to achieve uniform heating or other specific requirements of the user, such as the requirement of the characteristics of the food material. For example, the first hole sites 1111 of the first grill area 111 may be configured to be circular, and the second hole sites 1121 of the second grill area 112 may be configured to be rectangular or rhombic, so that the area of the circular holes is larger than that of the rectangular or rhombic shape, thereby realizing larger convection hole area of the first grill area 111, faster air heat flow rate and shorter heat retention time, and meanwhile, the area of the convection holes of the second grill area 112 is smaller, the air heat flow rate is slower, and the heat retention time is longer. Thereby, the heating amount of the first and second baking pan sections 111 and 112 is further balanced, and uniform heating of the food is realized.

In another embodiment of the present application, the first hole locations 1111 and the second hole locations 1121 are both diamond-shaped, and the side length of the first hole locations 1111 is greater than or equal to 10mm and less than or equal to 14 mm; the side length of the second hole 1121 is greater than or equal to 6mm and less than or equal to 10 mm.

Specifically, when first hole site 1111 and second hole site 1121 of this application overware all set up to the rhombus, can further through the length of side restriction with first hole site 1111 in more than or equal to 10mm and less than or equal to 14mm within range, and limit the length of side restriction of second hole site 1121 in more than or equal to 6mm and less than or equal to 10mm within range, in order to realize avoiding appearing food phenomenon of dropping when convection hole area is too big, and when food blocking phenomenon appears when convection hole area undersize, guarantee convection hole flow rate, realize the homogeneity of being heated of different regional food. For example, the first hole sites 1111 may have a side length of 10mm, 11mm, 12mm, 13mm, 14mm, etc., and the second hole sites 1121 may have a side length of 6mm, 7mm, 8mm, 9mm, 10mm, etc.

In another embodiment of the present application, the area of the first hole holes 1111 is gradually decreased from the center to the edge of the first grill area 111.

Further, this application can set up the area of first hole site 1111 of first roast disk region 111 as by the center of first roast disk region 111 to the edge and reduce gradually, or set up the area of second hole site 1121 of this application second roast disk region 112 as from second roast disk region 112, by the center of first roast disk region 111 to the edge and reduce gradually, or first hole site 1111 and second hole site 1121 set up simultaneously and reduce gradually from the center to the edge. Therefore, the heating uniformity of food in different areas can be further improved, and the cooking requirements of certain food with higher requirements on the heating uniformity can be further met.

In another embodiment of the present application, a distance between two adjacent first hole locations 1111 is greater than or equal to 6mm and less than or equal to 10mm, and a distance between two adjacent second hole locations 1121 is greater than or equal to 6mm and less than or equal to 10 mm.

Specifically, in the present application, the distance between two adjacent first hole sites 1111 may be 6mm, 7mm, 8mm, 9mm, 10mm, or the like, and the distance between two adjacent second hole sites 1121 may be 6mm, 7mm, 8mm, 9mm, 10mm, or the like. Based on this, the overware of this application can set up the best convection current hole site interval according to eating material characteristic and manufacturability to guarantee the overware and the heat conduction of the partial heat of food contact, in order to form good effect of coloring.

It can be understood that, in order to better adapt to the cooking requirements of different food materials, the distance between two adjacent first hole positions 1111 and the distance between two adjacent second hole positions 1121 need not be the same, for example, the distance between two adjacent first hole positions 1111 may be set to be 6mm, and the distance between two adjacent second hole positions 1121 may be set to be 8 mm.

In another embodiment of the present application, a distance between two adjacent first hole positions 1111 is smaller than or equal to a distance between two adjacent second hole positions 1121.

Specifically, the distance between two adjacent first hole locations 1111 in the first baking tray area 111 may be set to be less than or equal to the distance between two adjacent second hole locations 1121 in the second baking tray area 112. By using the technical means, the distribution density of the first hole sites 1111 on the first baking tray area 111 can be increased, so that the heat flow rate of the first baking tray area 111 is further increased, meanwhile, the distribution density of the second hole sites 1121 on the second baking tray area 112 is reduced, so that the heat flow rate of the second baking tray area 112 is reduced, further, the heating capacity of the second baking tray area 112 can be increased relatively by increasing the time length for the heat flow to stay in the second baking tray area 112, so that the difference of the heating capacity caused by the fact that the heat flow density of the second baking tray area 112 is smaller than that of the first baking tray area 111 is made up, the heating capacities of the first baking tray area 111 and the second baking tray area 112 are balanced, and the coloring effect of food materials is improved.

For example, when the distance between two adjacent first hole sites 1111 in the first grill area 111 is set to be 7mm, and the distance between two adjacent second hole sites 1121 in the second grill area 112 is set to be 9mm, the first grill area 111 per unit area has more convection holes than the second grill area 112, so that the heat circulation speed of the first grill area 111 is faster than that of the second grill area 112, and the residence time of the heat in the first grill area 111 is shorter than that of the second grill area 112, thereby balancing the heat received between the two areas, improving the uniformity of the food heated on the grill plate 100, and improving the coloring effect.

Notably, the shape, size and hole site spacing of the first hole site 1111 of the first grill area 111 and the second hole site 1121 of the second grill area 112 can be mutually matched and dynamically adjusted, so as to meet different requirements of cooking different food materials.

In another embodiment of the present application, the distance between the first baking tray area 111 and the side wall 12 is greater than or equal to 30mm and less than or equal to 50 mm.

Specifically, the first baking tray section 111 may have a distance of 30mm, 35mm, 40mm, 45mm, 50mm, or the like from the side wall 12. By setting the distance between the first grill area 111 and the side wall 12 within a certain range, the food in the first grill area 111 can be heated more uniformly while ensuring the cooking effect of the grill 100.

In another embodiment of the present application, the distance between the second baking tray area 112 and the side wall 12 is greater than or equal to 10mm and less than or equal to 30 mm.

Specifically, the second grill area 112 may have a pitch from the side wall 12 of 10mm, 15mm, 20mm, 25mm, 30mm, or the like. By setting the distance between the second grill area 112 and the side wall 12 within a certain range, the food heating amount in the second grill area 112 can be distributed more uniformly while ensuring the cooking effect of the grill 100.

In this application, the bakeware 100 further includes a sidewall 12, the sidewall 12 is disposed around the bottom plate 11, and the sidewall 12 is a non-porous structure.

Specifically, the side wall 12 is arranged around the bottom plate 11 of the baking tray 100, and the side wall 12 can wind the air heat flow around the baking tray area so as to enlarge the effective utilization volume of the cavity. Meanwhile, the side wall 12 of the baking tray 100 is not provided with the opening, so that on one hand, more heat can be kept in the cavity of the baking tray 100 by reducing the heat flow circulation speed, the cooking speed is improved, and on the other hand, the influence of back hot air and side hot air unevenness can be avoided when food is cooked.

In another embodiment of the present application, a third baking tray area 113 is further disposed on the chassis, the third baking tray area 113 is disposed around the second baking tray area 112, and the third baking tray area 113 is a non-porous structure; the side wall 12 is connected to an edge of the third baking tray area 113.

Different from the prior art, the baking tray of this application still further is provided with third baking tray area 113 in second baking tray area 112 periphery, and third baking tray area 113 is compared in first baking tray area 111, second baking tray area 112, and air heat flux density is lower. On this basis, the third roast disk area 113 of this application does not set up the convection hole, and the edge of third roast disk area 113 edge directly encircles with lateral wall 12 and is connected, through this kind of mode, can reduce the circulation speed of the heat current in the third roast disk area 113, keeps the heat current longer time to stay in third roast disk area 113 region to increase the heat capacity of third roast disk area 113, thereby further improve food and be heated inhomogeneous, color the poor scheduling problem of effect.

In the present application, the baking tray 100 further includes a rib 13, and the rib 13 is disposed on the periphery of the side wall 12 and connected to the side wall 12 in a surrounding manner.

Specifically, the periphery of the side wall 12 of the baking tray 100 of the present application is further provided with a ring of ribs 13, and the ribs 13 can help the user to place or suspend the baking tray in the oven 400 better, and meanwhile, the user can take the baking tray 100 conveniently.

In addition, the embedded oven in the current market is usually designed to have an exposed upper heating tube and a hidden lower heating tube, which is likely to cause the brittle skin on the lower surface of food and poor coloring effect. Different from the prior art, in the technical scheme of the application, the area where the food is directly contacted with the baking tray 100 can be heated by conduction, and the effect of the conduction heating is obviously better than the convection heat transfer of the air contact. Further, the area between two hole sites of the baking tray 100 of the present application can be heated by metal conduction, which can further improve the heat transfer efficiency and the heating effect.

In another embodiment of the present application, the present application further provides an oven 400, and the oven 400 may include the bakeware 100 described in any of the above technical solutions.

For example, one embodiment of the oven 400 and the bakeware 100 thereof claimed in the present application can be: as shown in fig. 2, the baking tray 100 includes a bottom tray 11, a side wall 12 and a rib 13, wherein the side wall 12 is surrounded on a periphery of the bottom tray 11 and has a non-porous structure, and the rib 13 is disposed on a periphery of the side wall 12 and connected to the side wall 12 in a surrounding manner. Wherein, chassis 11 further divides into first roast disk region 111, second roast disk region 112 and third roast disk region 113, specifically:

the first grill area 111 is rectangular in shape and is spaced 35mm from the edge of the grill 100. Rhombic first hole sites 1111 are uniformly distributed in the area of the first baking tray area 111, the side length of each first hole site 1111 is 14mm, and the distance between every two adjacent first hole sites 1111 is 8 mm;

the second grill area 112 is rectangular in shape and is spaced 15mm from the edge of the grill 100. Rhombic second hole sites 1121 are uniformly distributed in the area of the second grill pan region 112, the side length of each second hole site 1121 is 7mm, and the distance between every two adjacent second hole sites 1121 is 9 mm;

the third baking tray area 113 is rectangular, and the third baking tray area 113 is not provided with a hole structure.

This application is based on above-mentioned setting, can solve present electric oven ubiquitous be heated inhomogeneous and color the poor scheduling problem of effect.

The above description is only an example of the present application and is not intended to limit the scope of the present application, and all modifications of equivalent structures and equivalent processes, which are made by the contents of the specification and the drawings, or which are directly or indirectly applied to other related technical fields, are intended to be included within the scope of the present application.

Claims (10)

1. A bakeware, characterized in that the bakeware comprises:

the baking device comprises a base plate, a first baking plate area and a second baking plate area are divided on the base plate, the second baking plate area is arranged around the first baking plate area, a plurality of first hole sites are uniformly distributed in the first baking plate area, a plurality of second hole sites are uniformly distributed in the second baking plate area, and the area of the first hole sites is larger than that of the second hole sites;

the side wall surrounds the chassis for a circle, and the side wall is of a non-porous structure.

2. The baking tray as claimed in claim 1, wherein a third baking tray area is further arranged on the base tray, the third baking tray area is arranged around the second baking tray area, and the third baking tray area is of a non-porous structure; the side wall is connected to the edge of the third baking tray area.

3. The bakeware of claim 1, wherein the distance between the first bakeware area and the side wall is greater than or equal to 30mm and less than or equal to 50 mm.

4. The bakeware of claim 1, wherein the distance between the second bakeware section and the side wall is greater than or equal to 10mm and less than or equal to 30 mm.

5. The baking tray as claimed in claim 1, wherein the distance between two adjacent first holes is greater than or equal to 6mm and less than or equal to 10 mm;

the distance between two adjacent second hole sites is more than or equal to 6mm and less than or equal to 10 mm.

6. The bakeware of claim 5, wherein the distance between two adjacent first hole locations is less than or equal to the distance between two adjacent second hole locations.

7. The bakeware of claim 1, wherein the hole pattern of the first hole position is one of a circle, a rectangle and a diamond;

the hole pattern of the second hole site is one of a circle, a rectangle and a rhombus.

8. The bakeware of claim 1, wherein the first hole site and the second hole site are both diamond-shaped, and the side length of the first hole site is greater than or equal to 10mm and less than or equal to 14 mm; the side length of the second hole is more than or equal to 6mm and less than or equal to 10 mm.

9. The roasting tray of claim 1, wherein the area of the first hole site is gradually reduced from the center to the edge of the first roasting tray zone.

10. An oven, characterized in that the oven comprises a bakeware according to any one of claims 1 to 9.

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