CN217959751U - Baking tray and cooking utensil - Google Patents

Abstract

The utility model relates to a overware and cooking utensil, the overware includes first dish and second dish, and the second dish sets up in first dish inboard, and the last edge of first dish is fixed mutually with the last edge of second dish, and the second dish has the culinary art chamber that is used for the holding food, forms the cavity between first dish and the second dish, and when first dish was heated, the heat of first dish passed through the air transfer in the cavity and is for the second dish. The utility model provides a overware is bilayer structure, and during the heating overware, not the direct heating second dish, but first dish is heated earlier, and then the air transfer of the heat in the cavity of first dish is coiled for the second to can reduce the temperature of dashing of heat to the second dish, avoid the second to coil the too high condition of temperature of dashing to appear, thereby when the food of oil is taken in the culinary art, can reduce the condition of oil toward outer sputtering, and then promote user's culinary art and experience.

Description

Baking tray and cooking utensil

Technical Field

The application relates to the technical field of small household appliances, in particular to a baking tray and a cooking appliance.

Background

Cooking devices such as a frying and baking machine and an electric oven are generally provided with a separate baking tray, and the baking tray is heated by a heating pipe. When cooking, the baking tray is directly placed on the electric heating pipe, and heat generated by the electric heating pipe is directly transferred to food in the baking tray through the baking tray. However, baking trays on the market are generally of a single-layer structure, and the situation of over-high temperature is easily caused, so that when food with oil is cooked, the oil is easily splashed outwards, and the cooking experience of a user is affected.

SUMMERY OF THE UTILITY MODEL

Accordingly, there is a need for a grill pan and a cooking device that can reduce the outward splash of oil.

A baking tray comprises a first tray and a second tray, wherein the second tray is arranged on the inner side of the first tray, the upper edge of the first tray is fixed with the upper edge of the second tray, the second tray is provided with a cooking cavity for containing food, a cavity is formed between the first tray and the second tray, and when the first tray is heated, the heat of the first tray is transferred to the second tray through the air in the cavity.

The utility model provides a overware is bilayer structure, and during the heating overware, not the direct heating second dish, but first dish is heated earlier, and then the heat of first dish gives the second dish through the air transfer in the cavity to can reduce the temperature of dashing of heat to the second dish, avoid the second dish the too high condition of temperature of dashing to appear, thereby when the food of oil is taken in the culinary art, can reduce the condition of oil toward outer sputtering, and then promote user's culinary art and experience. The second plate is heated more uniformly by the arrangement of the cavity, so that the condition that the local temperature at the bottom of the cooking cavity is too high is reduced. In addition, the air in the cavity can also effectively preserve heat, so that after the power supply is turned off, the food in the cooking cavity is preserved.

In one embodiment, the bottom wall of the second plate comprises an upwardly arched cooking area and a downwardly concave oil receiving area, and the oil receiving area is annular and surrounds the outside of the cooking area.

So, the second dish can form certain predeformation, reduces the condition that the second dish takes place to warp when being heated to, food is placed and is cooked in the culinary art district, and then the oil of culinary art in-process can flow to and connect the oil district, thereby can avoid food to steep in oil, has just also reduced the attached oil mass on food surface, makes food more delicious.

In one embodiment, the cooking zone is arched in an arc.

Therefore, the deformation of the second disc after heating can be effectively reduced. And because the oil receiving area is surrounded on the outer side of the cooking area, the arc-shaped arched cooking area is favorable for oil to directly flow into the oil receiving area, thereby reducing the attached oil amount on the surface of food.

In one embodiment, the oil receiving area is provided with an oil leakage port, and the oil leakage port extends from the inner bottom wall of the second disc to the position below the outer bottom wall of the first disc.

Therefore, the oil in the cooking cavity can be discharged in time through the oil leakage port, and the excessive oil accumulation in the oil receiving area is avoided. It can be understood that the oil receiving box is arranged below the oil leakage opening, and the oil receiving box can receive oil flowing down from the oil leakage opening.

In one embodiment, the maximum height of the cooking zone arching towards the cooking cavity is between 1mm and 3mm.

In this way, deformation of the cooking zone after heating can be reduced, and the height range facilitates oil on the cooking zone to flow to the oil receiving zone.

In one embodiment, the wall thickness of the first disc is 0.4mm to 0.7mm; and/or the wall thickness of the second disc is 0.4mm to 0.7mm.

Therefore, the wall thickness of 0.4mm-0.7mm can ensure that the baking tray can not be distorted and deformed when being heated, and compared with the existing baking tray with a single-layer structure, the thickness is greatly reduced, so that the material of the baking tray can be saved, and the cost is reduced.

In one embodiment, the bottom wall of the first plate is arched towards the cavity with a maximum height of 1mm to 3mm.

Therefore, the first disc can be deformed in advance to a certain extent, and the deformation of the first disc when being heated can be reduced.

In one embodiment, the maximum distance between the outer bottom wall of the second tray and the inner bottom wall of the first tray is 5mm to 8mm.

Therefore, the maximum distance between the outer bottom wall of the second plate and the inner bottom wall of the first plate is moderate, so that the uniform heating effect of the second plate is guaranteed, and the baking tray is guaranteed to have smaller height.

In one embodiment, the upper edge of the first disc is provided with a first flange extending outwards, the upper edge of the second disc is provided with a second flange extending outwards, and the second flange is wrapped below the first flange from above the first flange and clamps the first flange.

Therefore, the upper edge of the first tray is firmly connected with the upper edge of the second tray, the structural strength of the edge of the baking tray is enhanced, and the situation that the baking tray is distorted and deformed can be reduced or even avoided. And, the connection structure between first dish and the second dish is simple, easy processing.

In one embodiment, the first plate and the second plate are both made of an aluminum plate.

The aluminum plate material has fast heat transfer and easy processing.

A cooking utensil comprises a base and the baking tray, wherein the base is provided with a heating piece, and the baking tray is arranged on the heating piece.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments or the conventional technologies of the present application, the drawings used in the descriptions of the embodiments or the conventional technologies will be briefly introduced below, it is obvious that the drawings in the following descriptions are only some embodiments of the present application, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a perspective view of a bakeware according to an embodiment of the present application;

FIG. 2 is a schematic cross-sectional view of the baking tray shown in FIG. 1 along the length direction;

FIG. 3 is an enlarged view of a portion of FIG. 2 at A;

FIG. 4 is a schematic cross-sectional view of the baking tray shown in FIG. 1 along the width direction;

fig. 5 is a schematic cross-sectional view illustrating a cooking appliance according to an embodiment of the present application;

fig. 6 is a perspective view of a cooking appliance according to an embodiment of the present application;

FIG. 7 is a time-temperature graph of a bakeware according to an embodiment of the present application;

FIG. 8 is a time-temperature curve of a baking tray with a single layer structure in the prior art.

Reference numerals are as follows: 100. baking trays; 10. a first disk; 101. a cavity; 11. a first flanging; 20. a second disc; 21. a cooking zone; 22. an oil receiving area; 23. an oil leakage port; 24. second flanging; 201. a cooking cavity; 200. a base; 300. a heat generating member.

Detailed Description

In order to make the aforementioned objects, features and advantages of the present application more comprehensible, embodiments accompanying the present application are described in detail below with reference to the accompanying drawings. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application. This application is capable of embodiment in many different forms than those described herein and those skilled in the art will be able to make similar modifications without departing from the spirit of the application and therefore the application is not limited to the specific embodiments disclosed below.

It will be understood that when an element is referred to as being "secured to" or "disposed" on another element, it can be directly on the other element or intervening elements may also be present. When a component is referred to as being "connected" to another component, it can be directly connected to the other component or intervening components may also be present. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and the like as used in the description of the present application are for illustrative purposes only and do not represent the only embodiments.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed 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 at least one such feature. In the description of the present application, "plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.

In this application, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may mean that the first feature is in direct contact with the second feature, or that the first feature and the second feature are in indirect contact via an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.

Unless defined otherwise, all technical and scientific terms used in the specification of the present application have the same meaning as commonly understood by one of ordinary skill in the art to which the present application belongs. The terminology used in the description of the present application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. As used in the description of this application, the term "and/or" includes any and all combinations of one or more of the associated listed items.

Referring to fig. 1 to 4, the present application provides a baking tray 100, which includes a first tray 10 and a second tray 20, wherein the second tray 20 is disposed inside the first tray 10, an upper edge of the first tray 10 is fixed to an upper edge of the second tray 20, the second tray 20 has a cooking cavity 201 for receiving food, and a cavity 101 is formed between the first tray 10 and the second tray 20. When the first pan 10 is heated, the heat of the first pan 10 is transferred to the second pan 20 through the air in the cavity 101. When in use, the baking tray 100 can be directly placed on the electric heating tube, so that the heat generated by the electric heating tube is firstly transferred to the first tray 10, that is, the first tray 10 is firstly heated, and then the heat of the first tray 10 is transferred to the second tray 20 through the air in the cavity 101, thereby heating the food in the cooking cavity 201. For single-layer construction's overware, overware 100 that this application provided is bilayer structure, during the heating overware, not the direct heating second dish 20, but first dish 10 is heated earlier, then the heat of first dish 10 gives the second dish 20 through the air transfer in the cavity 101, thereby can reduce the heat to the temperature of dashing of second dish 20, avoid the second dish 20 to appear the too high condition of dashing the temperature, thereby when the food of oil is taken in the culinary art, can reduce the condition of oil toward outer sputtering, and then promote user's culinary art and experience. The provision of the cavity 101 allows the second plate 20 to be heated more uniformly, thereby reducing the occurrence of local overheating at the bottom of the cooking chamber 201. In addition, the air in the cavity 101 can effectively preserve heat, thereby keeping food in the cooking cavity 201 warm after the power is turned off.

It can be understood that the first disk 10 and/or the second disk 20 are provided with a through hole (not shown) for communicating the cavity 101 with the outside, so that when the air in the cavity 101 is exhausted to the outside when being heated, the air in the cavity 101 is prevented from expanding due to heat and pressing the first disk 10 and/or the second disk 20, which may cause the deformation of the first disk 10 and/or the second disk 20.

Referring to fig. 3, the first flange 11 extending outward is disposed on the upper edge of the first disk 10, the second flange 24 extending outward is disposed on the upper edge of the second disk 20, and the second flange 24 is wrapped from the upper side of the first flange 11 to the lower side of the first flange 11 and clamps the first flange 11. Therefore, the upper edge of the first tray 10 is firmly connected with the upper edge of the second tray 20, the structural strength of the edge of the baking tray 100 is enhanced, and the situation that the baking tray 100 is distorted and deformed can be reduced or even avoided. Moreover, the connection structure between the first disk 10 and the second disk 20 is simple and easy to process.

In one embodiment, the first plate 10 and the second plate 20 are both made of aluminum plate. The aluminum plate material has fast heat transfer and easy processing.

Referring to fig. 4, in an embodiment, the bottom wall of the first plate 10 is arched toward the cavity 101, and further, arched in an arc shape, so that the first plate 10 is pre-deformed to a certain extent, thereby reducing the deformation of the first plate 10 when heated. Further, the bottom wall of the first tray 10 is arched to a maximum height of 1mm to 3mm. In fig. 4, the maximum height of the bottom wall of the first tray 10 arching toward the cavity 101 is denoted by H1. In this way, the deformation of the first disk 10 after heating can be reduced. Specifically, the maximum height of the arching of the bottom wall of the first disk 10 may be 1mm,1.1mm,1.2mm,1.3mm,1.4mm,1.5mm,1.6mm,1.7mm,1.8mm,1.9mm,2mm,2.1mm,2.2mm,2.3mm,2.4mm,2.5mm,2.6mm,2.7mm,2.8mm,2.9mm,3mm, or the like.

Referring to fig. 1 to 4, in an embodiment, the bottom wall of the second plate 20 includes an upwardly arched cooking area 21 and a downwardly concave oil receiving area 22, and the oil receiving area 22 is annular and surrounds the outside of the cooking area 21. Therefore, the second plate 20 can be pre-deformed to a certain extent, so that the deformation of the second plate 20 when being heated is reduced, and the food is placed in the cooking area 21 for cooking, so that the oil in the cooking process can flow to the oil receiving area 22, thereby avoiding the food from being soaked in the oil, reducing the oil attached to the surface of the food and making the food more delicious.

Further, the cooking zone 21 is arched in an arc. Thus, the deformation of the second plate 20 after heating can be effectively reduced. Also, because the oil receiving area 22 is enclosed outside the cooking area 21, the arched cooking area 21 facilitates the direct flow of oil into the oil receiving area 22, thereby reducing the amount of oil adhering to the surface of the food.

The oil receiving area 22 is provided with an oil leakage port 23, and the oil leakage port 23 extends from the inner bottom wall of the second plate 20 to the lower part of the outer bottom wall of the first plate 10. In this way, the oil in the cooking cavity 201 can be discharged in time through the oil leakage port 23, so as to avoid the oil receiving area 22 from accumulating too much oil. It can be understood that an oil receiving box is arranged below the oil leakage port 23, and the oil receiving box can receive the oil flowing down from the oil leakage port 23.

Referring to fig. 4, the maximum height of the cooking zone 21 arched toward the cooking cavity 201 is 1mm to 3mm. The maximum height of the cooking zone 21 arched towards the cooking chamber 201 is denoted H2 in fig. 4. In this way, deformation of the cooking zone 21 after heating can be reduced, and the height range facilitates the oil on the cooking zone 21 to flow to the oil receiving zone 22. Specifically, the maximum height of the cooking zone 21 arched toward the cooking cavity 201 may be 1mm,1.1mm,1.2mm,1.3mm,1.4mm,1.5mm,1.6mm,1.7mm,1.8mm,1.9mm,2mm,2.1mm,2.2mm,2.3mm,2.4mm,2.5mm,2.6mm,2.7mm,2.8mm,2.9mm,3mm, and so forth.

The baking tray with a single-layer structure is easy to deform when heated, so the thickness of the baking tray with the single-layer structure needs to be set to be 0.8mm-1mm or more. The grill pan 100 of the present invention has a double-layered structure, and the upper edge of the first pan 10 and the upper edge of the second pan 20 are fixed to each other, so that deformation is not easily generated, and the thickness of each pan can be reduced. In this embodiment, the first disk 10 has a wall thickness of 0.4mm to 0.7mm, and the second disk 20 has a wall thickness of 0.4mm to 0.7mm. Thus, the thickness of 0.4mm-0.7mm can ensure that the baking tray 100 will not distort when heated, and compared with the existing baking tray with single layer structure, the thickness is greatly reduced, thereby saving the materials of the baking tray 100 and reducing the cost. In some embodiments, the wall thickness of the first disk 10 may be 0.4mm,0.45mm,0.5mm,0.55mm,0.6mm,0.65mm,0.7mm, and the like. The wall thickness of the second disk 20 may be 0.4mm,0.45mm,0.5mm,0.55mm,0.6mm,0.65mm,0.7mm, etc.

The maximum separation between the outer bottom wall of the second tray 20 and the inner bottom wall of the first tray 10 is 5mm-8mm. As shown in fig. 4, the maximum distance between the outer bottom wall of the second tray 20 and the inner bottom wall of the first tray 10 is denoted by H. If H is too large, the whole height of the baking tray 100 is larger, and the temperature of the second tray 20 is slowly raised; if H is too small, the second disk 20 is likely to contact the first disk 10, and the air in the cavity 101 is less, so that the second disk 20 is likely to be heated unevenly. In this embodiment, H is 5mm-8mm and has a moderate size, which not only ensures the uniform heating effect of the second plate 20, but also ensures that the baking tray 100 has a smaller height.

A conventional grill pan having a single-layer structure (grill pan wall thickness is 2 mm) and a grill pan 100 according to an embodiment of the present invention (first pan 10 has a wall thickness of 0.6mm, first pan 10 has a maximum height of 2mm protruding toward cavity 101, second pan 20 has a wall thickness of 0.6mm, cooking area 21 of second pan 20 has a maximum height of 2mm protruding toward cooking cavity 201, and the maximum distance between the outer bottom wall of second pan 20 and the inner bottom wall of first pan 10 is 6.5 mm) were placed in the same heating environment to heat, and a temperature change at the center of the inner bottom wall of the cooking cavity of the grill pan was detected, and a time-temperature graph was plotted, as a result, as shown in fig. 7 and 8. Fig. 7 is a time-temperature graph of the bakeware 100 according to an embodiment of the present application, and fig. 8 is a time-temperature graph of a conventional bakeware with a single-layer structure. As can be seen from fig. 8, when the baking pan with the conventional single-layer structure is heated for 7min, the temperature at the center of the baking pan is raised to 350 ℃, which causes the temperature of the baking pan to be too high, and the baking pan is easily deformed. The temperature range after stabilization is large, and the temperature is between 200 ℃ and 260 ℃ after stabilization, so that the cooking effect of food is poor. As can be seen from fig. 7, when the baking tray 100 of the present invention is heated within 4min, the temperature of the baking tray 100 reaches a maximum temperature of about 292 ℃, which is reduced by about 60 ℃ compared with the maximum temperature of a baking tray with a single-layer structure, and thus, the baking tray 100 of the present invention greatly reduces the maximum temperature of the baking tray and greatly reduces the thermal deformation of the baking tray 100. The temperature range after stabilization is also small, the temperature is relatively stable between 200 ℃ and 220 ℃ after stabilization, the heat transfer efficiency is improved, and the cooking effect of food is good.

Referring to fig. 5 and 6, the present application further provides a cooking appliance, which includes a base 200 and the above baking tray 100, wherein the base 200 is provided with a heating member 300, and the baking tray 100 is disposed on the heating member 300. It is understood that the bakeware 100 can be directly contacted with the heat generating member 300, or can be spaced apart from the heat generating member 300, which is not limited in this application.

In this embodiment, the cooking device is a frying and baking machine, but not limited thereto, in other embodiments, the cooking device may be a combined machine for baking and boiling, or a breakfast machine, or the like.

The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.

The above-mentioned embodiments only express several embodiments of the present application, and the description thereof is more specific and detailed, but not construed as limiting the claims. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the concept of the present application, which falls within the scope of protection of the present application. Therefore, the protection scope of the present application shall be subject to the appended claims.

Claims (11)

1. Bakeware, characterized in that it comprises a first pan (10) and a second pan (20), the second pan (20) is disposed inside the first pan (10), and the upper edge of the first pan (10) is fixed with the upper edge of the second pan (20), the second pan (20) has a cooking cavity (201) for accommodating food, a cavity (101) is formed between the first pan (10) and the second pan (20), when the first pan (10) is heated, the heat of the first pan (10) is transferred to the second pan (20) through the air in the cavity (101).

2. Bakeware according to claim 1, characterized in that the bottom wall of the second plate (20) comprises an upwardly arched cooking area (21) and a downwardly concave oil receiving area (22), and the oil receiving area (22) is annular and surrounds the outside of the cooking area (21).

3. Bakeware according to claim 2, characterized in that the cooking zone (21) is arched in an arc.

4. Bakeware according to claim 2, characterized in that the oil receiving area (22) is provided with oil leakage ports (23), and the oil leakage ports (23) extend from the inner bottom wall of the second pan (20) to below the outer bottom wall of the first pan (10).

5. Bakeware according to claim 2, characterized in that the maximum height of the arching of the cooking zone (21) towards the cooking chamber (201) is 1mm to 3mm.

6. Bakeware according to claim 1, characterized in that the wall thickness of the first pan (10) is 0.4mm to 0.7mm;

and/or the wall thickness of the second disc (20) is 0.4mm-0.7mm.

7. Bakeware according to claim 1, characterized in that the bottom wall of the first pan (10) is arched towards the cavity (101) with a maximum height of 1mm to 3mm.

8. Bakeware according to claim 1, characterized in that the maximum spacing between the outer bottom wall of the second pan (20) and the inner bottom wall of the first pan (10) is 5mm to 8mm.

9. Bakeware according to claim 1, characterized in that the upper edge of the first tray (10) is provided with a first flange (11) extending outwards, the upper edge of the second tray (20) is provided with a second flange (24) extending outwards, and the second flange (24) is wrapped from the upper side of the first flange (11) to the lower side of the first flange (11) and clamps the first flange (11).

10. Bakeware according to claim 1, characterized in that the first pan (10) and the second pan (20) are both made of aluminum plate.

11. Cooking appliance, characterized in that it comprises a base (200) and a baking tray (100) according to any one of claims 1 to 10, wherein the base (200) is provided with a heat generating member (300), and the baking tray (100) is placed on the heat generating member (300).

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