CN217696182U - Baking tray and oven - Google Patents

Abstract

The utility model provides an overware and oven, overware include the disk body, and the disk body includes relative first surface and second surface, is provided with at least one in the first baking district of the first surface of disk body and leads the oil groove, and the second baking district of the second surface of disk body is the plane, and the first surface and the second surface of disk body all are used for baking food. The tray body also comprises an oil collecting groove, the oil collecting groove is positioned on one side of the area where the oil guide groove is positioned, the opening of the oil collecting groove faces one side of the first surface, the oil collecting groove is communicated with the oil guide groove, the size of the oil collecting groove in the extending direction of the oil collecting groove is larger than or equal to that of the oil collecting groove, and the size of the area where the oil guide groove is positioned in the extending direction of the oil collecting groove. The problem of adopt the flat structure's of single face toasting edible material overware processing meat and eat the material in-process, eat the material and can soak in eating the grease that the material produced to influence and eat the quality of material finished product is solved.

Description

Baking tray and oven

Technical Field

The utility model relates to a life electrical apparatus technical field especially relates to an overware and oven.

Background

When the food is processed by the traditional electric oven, the food is generally placed by the baking tray arranged inside, and the food on the bracket is heated by the heating devices such as the heating pipe arranged inside the oven. The baking tray for holding the food materials is of a flat plate structure, and in the process of processing the meat food materials, the meat food materials can generate grease, so that the food materials are soaked in the grease, and the quality of finished food materials is influenced.

SUMMERY OF THE UTILITY MODEL

The utility model provides an overware and oven to solve the in-process that adopts the overware processing meat of flat structure to eat the material, the meat is eaten the material and can be produced the grease, makes to eat the material and is soaked in the grease, and the problem of eating the material finished product quality is eaten in the influence.

The first aspect of the utility model provides a baking tray, include: the food baking tray comprises a tray body, wherein the tray body comprises a first surface and a second surface which are opposite to each other, and the first surface and the second surface of the tray body are used for baking food. At least one oil guide groove is arranged in the first baking area on the first surface of the tray body, and the second baking area on the second surface of the tray body is a plane. The tray body also comprises an oil collecting groove, the oil collecting groove is positioned at one side of the area where the oil guide groove is positioned, the opening of the oil collecting groove faces one side of the first surface of the tray body, and the oil collecting groove is communicated with the oil guide groove. The size of the oil collecting groove along the extending direction of the oil collecting groove is larger than or equal to the size of the area where the oil guide groove is located along the extending direction of the oil collecting groove.

In some embodiments, the first surface of the disk has a plurality of grooves, each groove serving as an oil guide groove.

In other embodiments, a plurality of convex strips are arranged on one side of the first surface of the tray body, and an oil guide groove is formed in an area between every two adjacent convex strips.

In some embodiments, the first baking area on the first surface of the tray body is provided with a plurality of oil guide grooves, the plurality of oil guide grooves are arranged in parallel, the plurality of oil guide grooves extend along a first direction, the oil collecting groove extends along a second direction, the first direction and the second direction intersect, and the plurality of oil guide grooves are smoothly connected with the oil collecting groove.

In some embodiments, the bottom of the oil sump faces the side of the second surface, the bottom of the oil sump is located on the side of the second surface, and the bottom of the oil sump is higher than the second surface of the tray in a direction perpendicular to the second surface of the tray.

In some embodiments, the baking tray further comprises an oil blocking rib arranged on one side of the first surface of the tray body, the oil blocking rib surrounds the oil collecting groove and the oil guide grooves, and the height of the oil blocking rib is larger than the height of the oil collecting groove and the oil guide grooves in the direction perpendicular to the first surface of the tray body on one side of the first surface of the tray body.

In some embodiments, the tray body has a dimension in a direction perpendicular to the first surface of the tray body of 2 to 20mm, and the oil dam has a dimension in a direction perpendicular to the first surface of the tray body of 1 to 50mm.

In some embodiments, the tray includes a cooking area and a peripheral area, the peripheral area being an area of the tray other than the cooking area. The cooking area includes a first cooking area located on the first surface of the tray body and a second cooking area located on the second surface of the tray body, and the first cooking area and the second cooking area are arranged oppositely. The first roasting area is the area enclosed by the oil blocking ribs except the oil collecting groove.

The tray body also includes a plurality of sides connecting the first surface and the second surface. At least the parts of the disk body, which are close to the two opposite side surfaces of the disk body, are connecting parts, and the connecting parts are positioned on the peripheral area. The thickness of the part of the tray body positioned in the roasting area is not less than that of the connecting part.

In some embodiments, a direction indicator is disposed in the peripheral area of the baking tray, and the direction indicator includes: the first direction indicator is positioned on one side of the first surface of the baking tray and the second direction indicator is positioned on one side of the second surface of the baking tray.

In some embodiments, the oil sump is disposed adjacent to one of the sides of the tray body, the baffle is disposed adjacent to one side of the second surface of the tray body, and the baffle is disposed adjacent to the other side opposite to the side to which the oil sump is adjacent. The extending direction of the baffle is consistent with the extending direction of the oil collecting groove.

A second aspect of the present invention provides an oven, comprising: the baking tray, the inner container cavity and the outer shell of any one of the embodiments. The tray body of the baking tray comprises a connecting part. The inner container cavity is internally provided with a layer frame, and the connecting part of the tray body is connected with the layer frame. The inner container cavity is arranged in the shell, and the shell is provided with a control panel. The control panel includes a display area and an instruction input area.

The beneficial effects of above-mentioned oven are the same with the beneficial effects of the overware that the first aspect of the utility model provides, and this is no longer repeated here.

Drawings

In order to illustrate the embodiments of the present invention or the technical solutions in the prior art more clearly, the drawings used in the description of the embodiments or the prior art will be briefly introduced, obviously, the drawings in the description below are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a schematic diagram of a first surface of a bakeware provided in some embodiments;

FIG. 2 is a schematic diagram of a second surface of a bakeware according to some embodiments;

FIG. 3 is an enlarged structural view of the bakeware according to E in FIG. 1 according to some embodiments;

FIG. 4 is a front view of the first surface side of the bakeware provided by some embodiments;

FIG. 5 is a schematic view of the first surface of the bakeware provided in some embodiments in another direction;

FIG. 6 is a cross-sectional view of the bakeware provided in some embodiments according to section line AA in FIG. 1;

FIG. 7 is a cross-sectional view of the bakeware provided in some embodiments according to the cross-sectional line FF in FIG. 4;

FIG. 8 is a cross-sectional view of another embodiment of the bakeware taken along section line FF in FIG. 4;

FIG. 9 is a cross-sectional view of the bakeware provided in some embodiments according to the cross-sectional line BB in FIG. 1;

FIG. 10 is a schematic diagram of a second surface of a bakeware provided in other embodiments;

FIG. 11 is a schematic view of a first surface of a bakeware provided in other embodiments;

FIG. 12 is a schematic view of a first surface of a bakeware according to still other embodiments;

FIG. 13 is a schematic view of a first surface of a bakeware according to still other embodiments;

FIG. 14 is a front view of the first surface of a bakeware provided in other embodiments;

FIG. 15 is a structural view of the bakeware according to direction C in FIG. 1 according to some embodiments;

fig. 16 is an internal structure view of an oven according to some embodiments.

Detailed Description

Technical solutions in some embodiments of the present disclosure will be clearly and completely described below with reference to the accompanying drawings, and it is obvious that the described embodiments are only a part of the embodiments of the present disclosure, and not all of the embodiments. All other embodiments obtained by a person of ordinary skill in the art based on the embodiments provided in the present disclosure are within the scope of protection of the present disclosure.

Throughout the specification and claims, the term "comprising" is to be interpreted in an open, inclusive sense, i.e., as "including, but not limited to," unless the context requires otherwise. In the description of the specification, the terms "one embodiment," "some embodiments," "example embodiments," "examples," "particular examples," or "some examples," etc., are intended to indicate 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 disclosure. The schematic representations of the above terms are not necessarily referring to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics may be included in any suitable manner in any one or more embodiments or examples.

In the following, the terms "first", "second" are used for descriptive purposes only and are not to be understood 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 one or more of that feature. In the description of the embodiments of the present disclosure, "a plurality" means two or more unless otherwise specified.

Example embodiments are described herein with reference to cross-sectional and/or plan views as idealized example figures. In the drawings, the thickness of layers and regions are exaggerated for clarity. Variations from the shapes of the illustrations as a result, for example, of manufacturing techniques and/or tolerances, are to be expected. Thus, example embodiments should not be construed as limited to the shapes of regions illustrated herein but are to include deviations in shapes that result, for example, from manufacturing. For example, an etched region shown as a rectangle will typically have curved features. Thus, the regions illustrated in the figures are schematic in nature and their shapes are not intended to illustrate the actual shape of a region of a device and are not intended to limit the scope of the exemplary embodiments.

Some embodiments of the present invention provide a baking tray 100, as shown in fig. 1, fig. 2, fig. 3 and fig. 4, the baking tray 100 includes a tray body 1, the tray body 1 includes a first surface 1a and a second surface 1b opposite to each other, and the first surface 1a and the second surface 1b of the tray body 1 are both used for baking food. At least one oil guide groove 3 is provided in the first baking area K1 of the first surface 1a of the tray body 1, and the second baking area K2 of the second surface 1b of the tray body 1 is a plane. The tray body 1 further comprises an oil collecting groove 2, the oil collecting groove 2 is located on one side of the area where the oil guide groove 3 is located, an opening 21 of the oil collecting groove 2 faces one side of the first surface 1a of the tray body 1, and the oil collecting groove 2 is communicated with the oil guide groove 3. The dimension d1 of the oil sump 2 in the extending direction thereof is greater than or equal to the dimension d2 of the plurality of oil guide grooves 3 in the extending direction of the oil sump 2.

The oil collecting groove 2 on one side of the area where the oil guiding groove 3 is located means that:

when there is one oil guide groove 3, the oil collecting groove 2 is located at one side of the area where the oil guide groove 3 is located;

when there are a plurality of oil guide grooves 3, the oil sump 2 is located at one side of the region where the plurality of oil guide grooves 3 are located.

The oil collecting groove 2 is communicated with the oil guide groove 3, namely:

when one oil guide groove 3 is arranged, the oil collecting groove 2 is communicated with the oil guide groove 3;

when leading oil groove 3 and being a plurality of, a plurality ofly lead oil groove 3 and all communicate to oil trap 2.

In some examples, bakeware only uses a single side surface as a work surface for placing and processing food material.

In some embodiments of the present application, as shown in fig. 1 and 2, first surface 1a and second surface 1b of tray body 1 can both serve as working surfaces for placing food material on tray 100, i.e., opposite sides of tray 100 can both be used for cooking food material.

In some embodiments, as shown in fig. 3 and 4, the oil guiding groove 3 on the first surface 1a of the tray body 1 can collect grease and the like generated during processing of the food material, and separate the grease from the food material, thereby avoiding the problem that the food material is soaked in the grease during the baking process.

Specifically, some food materials may generate liquid such as grease during the roasting process, for example, meat food materials such as pork and mutton, and if a flat-plate-type roasting pan is used during the roasting process of the food materials, the food materials may be soaked in the liquid such as grease generated during the processing of the food materials, thereby affecting the quality of the finished food materials.

Adopt this kind of edible material of first surface 1a baking of overware 100, eat the material and place in first baking district K1 of first surface 1a, because be provided with in the first baking district K1 of first surface 1a of disk body 1 and lead oil groove 3, like this, the liquid that the material produced of eating can flow into earlier and lead oil groove 3 to the separation of material and liquid is eaten in the realization, has avoided eating to soak in liquid such as grease during processing of material, thereby influences the problem of eating the finished product quality of material. Compared with a baking tray using a single side surface of the baking tray as a working surface, the baking tray 100 realizes the double-side availability of the baking tray, and increases the practicability of the baking tray 100.

Further, as shown in fig. 5, after the liquid such as grease generated by processing the food material flows into the oil guide groove 3, the liquid continues to flow into the oil collecting groove 2 along the oil guide groove 3, so that the liquid in the oil guide groove 3 can be emptied in time, and the problem that the quality of the finished food material is affected due to the fact that the oil guide groove 3 overflows when the liquid such as grease generated during processing the food material is excessive, and the food material contacts the liquid such as grease overflowing from the oil guide groove 3 is avoided.

Meanwhile, as the dimension d1 of the oil collecting tank 2 in the extending direction is larger than or equal to the dimension d2 of the plurality of oil guide grooves 3 in the extending direction of the oil collecting tank 2, the liquid outflow ports of all the oil guide grooves 3 can be ensured to be contained in the range of the oil collecting tank 2, the grease flowing into the oil guide grooves 3 can be completely and directly discharged into the oil collecting tank 2, the condition that part of the grease in the oil guide grooves 3 is not discharged in time and overflows is avoided, and the grease in the oil guide grooves 3 is ensured not to be guided to other areas to cause fouling of other areas.

Illustratively, the grill pan 100 includes a plurality of oil guide grooves 3.

In some examples, as shown in fig. 7, the first surface 1a of the disk body 1 has a plurality of grooves each serving as one oil guide groove 3.

That is, the oil guide groove 3 is a plurality of grooves dug in the first grilling area K1 on the first surface 1a of the tray body 1, and it can be understood that the top (the side close to the food material) of the oil guide groove 3 is located in the same plane as the first surface 1a of the tray body 1. By adopting the design, the process steps in production can be reduced, and the thickness of the baking tray can not be increased.

The whole body of the tray body 1 or the part of the tray body 1 contacting with the food material is made of materials such as aluminum alloy, cast iron, ceramics and the like, and can absorb and emit heat to the food material on the baking tray 100, so that the food material is heated more uniformly.

In other examples, as shown in fig. 8, the disc 1 is provided with a plurality of convex strips 3 'on the first surface 1a side, and an oil guiding groove 3 is formed in an area between two adjacent convex strips 3'.

That is, by forming a plurality of protruding strips 3' on the first surface 1a of the tray body 1, a side of the protruding strips 3' away from the first surface 1a of the tray body 1 is used for placing food materials, and during the baking process of the food materials, for example, grease and the like are generated, and will remain to an area between two adjacent protruding strips 3' along the side wall of the protruding strips 3', and at this time, an oil guiding groove 3 is formed in the area between two adjacent protruding strips 3 '. And, since the plurality of ribs 3' are formed on the first surface 1a of the tray body 1, it can be understood that the bottom of the oil guide groove 3 is positioned in the same plane as the first surface 1a of the tray body 1.

With this design, the tray body 1 and the plurality of ribs 3' may be made of different materials. Illustratively, the tray body 1 only serves to support the entire bakeware 100, and the tray body 1 is made of metal, ceramic, etc., for example; the plurality of protruding strips 3 'contacting with the food material are not only used for placing and supporting the food material, but also can absorb heat and transmit the heat to the food material, and the plurality of protruding strips 3' are made of materials such as aluminum alloy, cast iron, and ceramics. Further, in the second baking area K2 on the second surface 1b of the tray body 1, a heat conductive coating made of a composite material such as ceramic or teflon may be added. Thus, the baking tray 100 can not only place the food material to be baked, but also absorb heat from the outside and transmit the heat to the food material, and meanwhile, the manufacturing cost of the baking tray 100 can be effectively reduced.

When the tray body 1 is made of a material which cannot absorb and/or radiate heat, the second surface 1b of the tray body 1 cannot absorb and/or radiate heat to the food material, and the food material on the second surface 1b can only absorb heat from one side far away from the second surface 1b, that is, the food material can only be received from one side of the second surface and gradually transmitted to the other side when being heated, so that the food material is heated unevenly. Through set up the heat conduction coating on the surface with eating the material contact, the heat conduction coating can absorb and give off the heat for edible material on the second surface 1b all can receive the thermal radiation from second surface 1b one side, and keep away from second surface 1b one side, make each face of edible material can the thermally equivalent.

The tops of the convex strips 3' far away from the oil guide groove 3 are positioned in the same plane. It can be understood that, when food material is placed in the first grilling area K1 of the first surface 1a, the plurality of ribs 3 'are used for placing and supporting food material, and grease and the like generated by processing food material flows into the oil guide groove 3 between two adjacent ribs 3'.

Illustratively, the oil guide groove 3 is a linear groove.

In some embodiments, as shown in fig. 1 and 9, a plurality of oil guiding grooves 3 are disposed in the first grilling area K1 on the first surface 1a of the tray body 1, the plurality of oil guiding grooves 3 are arranged in parallel, the plurality of oil guiding grooves 3 extend along a first direction X, the oil collecting groove 2 extends along a second direction Y, the first direction X and the second direction Y intersect, and the plurality of oil guiding grooves 3 are smoothly connected with the oil collecting groove 2.

Lead the extending direction of oil groove 3 and oil trap 2 and intersect, for example, the extending direction of leading oil groove 3 is perpendicular with the extending direction of oil trap 2, and every leads oil groove 3 and all is linked together with oil trap 2, it can be understood that, when eating material processing, if produce liquid such as grease, every leads in the oil groove 3 liquid all can flow into oil trap 2 alone, each other does not influence, when having avoided liquid volume such as grease more, grease can not flow into oil trap 2 fast in to lead to eating the problem that the material soaks wherein.

Further, as shown in fig. 7 and 8, one end of the convex strip 3' far away from the oil guide groove 3 is arc-shaped.

The one end that leads oil groove 3 was kept away from to sand grip 3' adopts the arc structure, can understand that, compare in adopting planar structure, the oil that produces the processing of edible material that curved both sides can be better carries out the water conservancy diversion for the oil that produces in the edible material course of working can be better flow into lead in the oil groove 3. The smooth connection between the oil guide grooves 3 and the oil collecting groove 2 also enables grease and the like in the oil guide grooves 3 to better flow into the oil collecting groove 2.

In some embodiments, as shown in fig. 9, the bottom 22 of the oil sump 2 faces the second surface 1b side, the bottom 22 of the oil sump 2 is located on the second surface 1b side, and the bottom 22 of the oil sump 2 is higher than the second surface 1b of the tray 1 in a direction perpendicular to the second surface 1b of the tray 1.

As shown in fig. 9, the second surface 1b of the tray body 1 is used for cooking food materials. In this case, the open end 21 of the oil sump 2 is flush with the first surface 1a of the tray body 1, for example, and it will be understood that in this case, the surface of the oil blocking rib 4 on the side close to the first surface 1a of the tray body 1 is coplanar with the plane of the open end 21 of the oil sump 2, thereby enclosing the oil sump 2 within the oil blocking rib 4. The bottom 22 of the oil collecting groove 2 is at a certain distance from the second surface 1b of the tray body 1 on the side of the second surface 1b of the tray body 1, and it can be understood that the depth of the oil collecting groove 2 is larger than the depth of the oil guiding groove 3 on the side of the first surface 1a of the tray body 1, so as to ensure that liquid such as grease in the oil guiding groove 3 flows into the oil collecting groove 2.

By adopting the design, the depth of the oil collecting groove 2 is deepened, the capacity of the oil collecting groove 2 is increased, more liquid such as grease generated in the baking process of food materials is avoided, and the condition that grease and food materials are contacted due to the fact that the oil guide grooves 3 and the oil collecting groove 2 are all overflowed is avoided.

In some embodiments, as shown in fig. 2 and 9, the oil collecting groove 2 is disposed near one side of the plurality of sides of the tray body 1, the baffle 5 is further disposed on the side of the second surface 1b of the tray body 1, and the baffle 5 is disposed near the other side opposite to the side near the oil collecting groove 2. The extension direction of the baffle 5 is consistent with the extension direction of the oil collecting groove 2.

The baffle plate is arranged on the other side opposite to the oil collecting groove 2, so that the food material placed on the second surface 1b side of the tray body 1 can be surrounded, and the situation that the food material on the baking tray falls off accidentally in the process of taking up/putting down the baking tray 100 can be effectively avoided. Meanwhile, the surface 5c of the side of the baffle 5 far away from the oil collecting tank 2 can also be used for setting warning words, such as careful scalding and the like.

In some embodiments, as shown in fig. 5 and 6, the baking tray 100 further includes an oil blocking rib 4 disposed on one side of the first surface 1a of the tray body 1, the oil blocking rib 4 surrounds the oil collecting groove 2 and the oil guiding grooves 3, and a height d3 of the oil blocking rib 4 is greater than a height of the oil collecting groove 2 and the oil guiding grooves 3 in a direction perpendicular to the first surface 1a of the tray body 1 on one side of the first surface 1a of the tray body 1.

Set up in first surface 1a one side and surround the oil collecting tank 2 and at least one fender oil muscle 4 of leading oil groove 3, and on the direction of the first surface 1a of perpendicular to disk body 1, the height d3 that keeps off oil muscle 4 is greater than, and oil collecting tank 2 and at least one lead the height of oil groove 3, can be fine avoid oil collecting tank 2 and lead the spill such as the grease in the oil groove 3, cause the danger of scald.

Further, as shown in fig. 5 and 6, the dimension d3 of the oil deflector 4 in the direction perpendicular to the first surface 1a of the tray body 1 is 1 to 50mm. The dimension d3 of the oil deflector 4 in the direction perpendicular to the first surface 1a of the tray body 1 is, for example, 1mm, 10mm, 50mm.

In some embodiments, as shown in fig. 1 and 2, tray 1 includes cooking zones and peripheral zones, which are areas of tray 1 other than the cooking zones. The baking area includes a first baking area K1 located on the first surface 1a of the tray body 1 and a second baking area K2 located on the second surface 1b of the tray body 1, and the first baking area K1 is disposed opposite to the second baking area K2. The first baking area K1 is an area other than the oil sump 2 in the area surrounded by the oil blocking rib 4. The tray body 1 further includes a plurality of sides connecting the first surface 1a and the second surface 1b. At least the parts of the tray body 1 close to the two opposite side surfaces are connecting parts 1', and the connecting parts 1' are positioned on the peripheral area. The thickness d4 of the portion of the tray body 1 located at the cooking area is not less than the thickness d5 of the connecting portion 1'.

The grill area is used for placing/cooking food materials by distinguishing the grill area from the peripheral area, and the peripheral area is used for arranging the grill pan 100 and other structural connecting members. As shown in fig. 4, oil blocking rib 4 surrounds oil collecting groove 2 and oil guiding groove 3, and food material is placed in the baking area, and when taking baking tray 100, connecting part 1' of baking tray 100 can be held by hand to take baking tray 100 up. And because keep off oil muscle 4 and enclose the edible material wherein for grease etc. that produce when edible material processing can not flow to the peripheral region in, when avoiding accidental spill such as grease that edible material processing produced to cause the scald, can also avoid grease to pollute edible material processing area, other parts outside the baking zone promptly. Thus, when taking out grill pan 100, the occurrence of accidental falling of grill pan 100 due to oil stain or the like on the surface of grill pan 100, for example, on connecting part 1' can be effectively avoided.

The baking area of the baking tray 100 is used for placing and processing food materials, and the peripheral area of the baking tray 100 can be provided with indication marks and text prompts. The indication mark is, for example, a direction indication mark for indicating the use direction of the user baking tray. The text prompt is for example user prompt text such as 'prevent scald by warming in the palm' and prompting the user to carefully bake the tray to be high in temperature so as to prevent scald.

In some examples, the oil sump 2 is disposed adjacent to the same side of the tray 1 as the connection portion 1'. At this time, the portion of the tray body 1 close to the side serves as a connecting portion 1', and a certain distance is kept between the oil collecting groove 2 and the side, specifically, when the baking tray 100 is adapted to be used by an oven, the distance between the oil collecting groove 2 and the side only needs to be enough for the connection and fixation of the baking tray 100 and the oven. However, with this design, the area of the first grilling area K1 is reduced when the surface of the tray body 1 has the same area shape and size.

In other examples, the oil sump 2 and the connection portion 1' are respectively provided near different sides of the tray body 1.

Specifically, the tray body 1 is, for example, a square, and the surface of the tray body 1 includes four sides. In this case, the tray body 1 includes, for example, two opposite connection portions 1', and it is understood that the two opposite connection portions 1' are respectively provided near two opposite sides of the tray body 1, and further, the oil sump 2 and the baffle 5 are respectively provided near the other two opposite sides of the tray body 1. Such a design may ensure that the area of cooking zones (e.g., first cooking zone K1 of first surface 1a and second cooking zone K2 of second surface 1 b) used to cook food is maximized.

In some embodiments, as shown in fig. 7 and 8, the portion of the cooking area of tray 1 has a dimension d4 in a direction perpendicular to its first surface 1a of 2-20 mm. The dimension d4 of the portion of the cooking zone of the tray 1 in a direction perpendicular to its first surface 1a is for example 2mm, 10mm or 20mm.

Further, a dimension d4 of a portion of the grilling area of tray 1 in a direction perpendicular to first surface 1a thereof is greater than or equal to a dimension d5 of a portion of the peripheral area of tray 1 in a direction perpendicular to first surface 1a thereof.

Further, as shown in fig. 7 and 8, the dimension d5 of the connecting portion 1' of the tray body 1 in the direction perpendicular to the first surface 1a thereof is 1 to 2mm. The dimension d5 of the connection portion 1' of the tray body 1 in the direction perpendicular to the first surface 1a thereof is, for example, 1mm, 1.5mm, or 2mm.

Taking the area where the connecting portion 1 'is located as an example of the peripheral area, the connecting portion 1' is taken as the peripheral area and compared with the baking area. It will be appreciated that when the size of the cooking area is equal to the size of the connecting portion 1' in the direction perpendicular to the first surface 1a of the tray 1, as shown in fig. 8 and 10, the second surface 1b of the tray 1 is a full plane except for the area of the oil collection groove 2.

In other examples, as shown in fig. 2, the size of the broiling area is larger than the size of the link 1' in a direction perpendicular to the first surface 1a of the tray body 1. In this case, the range included in the second cooking area K2 on the side of the second surface 1b of the tray body 1 is a plane, and the second surface 1b of the tray body 1 is not a plane as a whole.

Adopt a holistic planar design with second baking district K2 of disk body 1's second surface 1b for when processing edible material such as cake, can guarantee to eat the area of contact between material and the second surface 1b bigger, more do benefit to the thermally equivalent of eating the material.

In some embodiments, as shown in fig. 1 and fig. 2, a direction indicator is disposed in the peripheral area of the bakeware 100, and the direction indicator includes: a first direction indicator S1 on the first surface 1a side of grill pan 100 and a second direction indicator S2 on the second surface 1b side of grill pan 100.

Further, the direction indicator is provided, for example, in the area of the connection portion 1'.

Furthermore, a thermal insulation coating is additionally arranged on the surface of the connecting part 1', and a direction indicator is arranged on the surface of the thermal insulation coating. Through set up thermal barrier coating on the surface of connecting portion 1', effectively avoid the baking to eat the material in-process, overware 100 is heated the temperature and risees, is scalded the condition outside when taking the overware after the food baking is accomplished. The thermal barrier coating is made of a composite material such as ceramic or teflon.

By setting the direction indicator, the user can conveniently and quickly find the use direction of the baking tray 100. The use direction mentioned here is a traveling direction of the grill pan 100 when the grill pan 100 is fitted to the oven for use. As shown in fig. 1 and 2, when the baking tray 100 is used with an oven, the direction indicated by the arrow of the first direction indication mark S1 or the second direction indication mark S2 on the surface of the baking tray is aligned with the oven, and the baking tray 100 is placed in the oven.

Illustratively, as shown in fig. 11, 12, and 13, the at least one oil guide groove 3 has a ring shape.

In some examples, as shown in fig. 11, the baking tray 100 includes an oil guiding groove 3 and an oil collecting groove 2, the oil guiding groove 3 is "back" shaped, and the protruding strip 3' is also "back" shaped.

In other examples, as shown in fig. 12 and 13, the grill plate includes a plurality of oil guide grooves 3, and the oil guide grooves 3 are circular ring-shaped. Two adjacent oil guiding grooves 3 include a rib 3', and it can be understood that two adjacent ribs 3' include an oil guiding groove 3 therebetween. Each raised strip 3' comprises at least one overflow port 31, the plurality of oil guide grooves 3 are communicated with each other through the overflow ports 31 on the raised strips 3', and the oil collecting groove 2 is communicated with the plurality of oil guide grooves 3 through the overflow ports 31 on the raised strips 3' on the outermost side.

Illustratively, as shown in fig. 4 and 16, the first surface 1a of the tray body 1 further includes a plurality of sides, and the oil sump 2 is spaced from the side adjacent to the side by a distance d6.

In some examples, as shown in fig. 4, the distance d6 between the oil sump 2 and the side to which it is close is not zero.

At this time, the portion between the oil collecting groove 2 and the side edge close thereto can also be used as the connecting portion 1' of the baking tray 100 for connecting and fixing the baking tray 100, so that the baking tray 100 can be connected more stably when being used with an oven.

In other examples, as shown in fig. 14, the distance d6 between the oil sump 2 and the side to which it is close is zero. It will be appreciated that in this case the oil sump 2 is located adjacent one side of the tray 1.

It is understood that, as shown in fig. 15, the side surface 1c1, to which the oil sump 2 is close and one of the side edges of the first surface 1a of the tray 1 is located, and the angle α between the side surface 2cc of the oil sump 2 are, for example, 60 to 90 °. Specifically, α is, for example, 60 °, 85 °, or 90 °.

Some embodiments of the present invention further provide an oven 1000, as shown in fig. 16, comprising a baking tray 100, an inner container cavity and an outer shell according to any of the above embodiments. Tray body 1 of bakeware 100 includes connection portion 1'. The inner container cavity is internally provided with a layer frame 201, and the connecting part 1' of the tray body 1 is connected with the layer frame 201. The inner container cavity is arranged in the shell, and the shell is provided with a control panel. The control panel includes a display area and an instruction input area.

By arranging the shelf 201, the baking tray 100 can enter the oven 1000 along the extending direction of the shelf 201 after the connecting part 1' of the baking tray 100 is aligned with the shelf 201. Further, a slide rail is arranged on the shelf 201. By arranging the slide rails, the relative movement between the connecting part 1' of the baking tray 100 and the layer frame 201 is smoother, so that the baking tray 100 can be placed on the layer frame 201 more easily.

The control panel includes a display area and an instruction input area. Further, the control panel also comprises a storage module, and a plurality of intelligent recipes are stored in the storage module.

When a user uses the oven to process meat food, the intelligent menu of the meat food is selected through the instruction input area on the control panel, an animation prompt is popped up on the display area of the control panel, and/or a voice prompt is sent out to prompt the user to upwards place the first surface of the baking tray into the oven.

When the user selects the intelligent menu of the food materials such as the flour cakes, an animation prompt pops up on the display area of the control panel and/or a voice prompt is sent out to prompt the user to place the second surface of the baking tray upwards into the oven.

The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention should be covered by the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims (10)

1. A baking tray is characterized by comprising:

a tray comprising first and second opposing surfaces, both for cooking food; the first roasting area of the first surface is provided with at least one oil guide groove, and the second roasting area of the second surface is a plane;

the tray body further comprises an oil collecting groove, the oil collecting groove is positioned on one side of the area where the at least one oil guide groove is positioned, the opening of the oil collecting groove faces one side of the first surface, and the oil collecting groove is communicated with the at least one oil guide groove; the size of the oil collecting groove in the extending direction of the oil collecting groove is larger than or equal to the size of the area where the at least one oil guide groove is located in the extending direction of the oil collecting groove.

2. The bakeware of claim 1, wherein the first surface of the tray body is provided with a plurality of grooves, each of which serves as an oil guide groove; or, first surface one side of disk body is provided with a plurality of sand grips, and the region forms one between two adjacent sand grips lead the oil groove.

3. The bakeware of claim 2, wherein the first baking area of the first surface is provided with a plurality of oil guiding grooves, the oil guiding grooves are arranged side by side and extend along a first direction, the oil collecting groove extends along a second direction, and the first direction and the second direction intersect;

the oil guide grooves are smoothly connected with the oil collecting groove.

4. The bakeware of claim 2, wherein the bottom of the oil-collecting groove is located at one side of the second surface, and the bottom of the oil-collecting groove is higher than the second surface in a direction perpendicular to the second surface.

5. The baking tray as claimed in any one of claims 1 to 4, further comprising an oil blocking rib disposed on one side of the first surface of the tray body, wherein the oil blocking rib surrounds the oil collecting groove and the oil guide grooves, and the oil blocking rib is higher than the oil collecting groove and the oil guide grooves in a direction perpendicular to the first surface.

6. The grill pan of claim 5 wherein the portion of the cooking area of the pan body has a dimension in a direction perpendicular to the first surface of the portion of the cooking area of 2 to 20mm and the oil bar has a dimension in a direction perpendicular to the first surface of the portion of the pan body of 1 to 50mm.

7. The grill pan of claim 5 wherein the pan body includes a grilling area and a perimeter area, the perimeter area being an area of the pan body other than the grilling area;

the cooking area comprises a first cooking area positioned on the first surface of the tray body and a second cooking area positioned on the second surface of the tray body, and the first cooking area and the second cooking area are arranged oppositely;

the first baking area is an area except the oil collecting groove in the area enclosed by the oil blocking ribs;

the tray body further includes a plurality of sides connecting the first surface and the second surface;

at least the parts of the tray body, which are close to the two opposite side surfaces of the tray body, are connecting parts, and the connecting parts are positioned in the peripheral area;

the thickness of the part of the tray body positioned in the baking area is not less than that of the connecting part.

8. The bakeware according to claim 7, wherein a direction indicator is arranged in the peripheral zone, and the direction indicator comprises:

the first direction indicator mark is positioned on one side of the first surface;

and the second direction indicator mark is positioned on one side of the second surface.

9. The bakeware of claim 7 wherein the oil sump is disposed proximate to one of the sides of the tray body;

a baffle is further arranged on one side of the second surface of the tray body, and the baffle is close to the other side surface opposite to the side surface close to the oil collecting groove; the extending direction of the baffle is consistent with the extending direction of the oil collecting groove.

10. An oven, comprising:

a bakeware according to any one of claims 1 to 9; the tray body of the baking tray comprises a connecting part;

the inner container comprises an inner container cavity, wherein a layer frame is arranged in the inner container cavity, and a connecting part of the tray body is connected with the layer frame;

the inner container cavity is arranged in the shell, and the shell is provided with a control panel; the control panel includes a display area and an instruction input area.

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