CN218186395U

CN218186395U - Baking tray

Info

Publication number: CN218186395U
Application number: CN202222494810.XU
Authority: CN
Inventors: 罗泳志
Original assignee: Individual
Current assignee: Individual
Priority date: 2022-09-20
Filing date: 2022-09-20
Publication date: 2023-01-03
Anticipated expiration: 2032-09-20

Abstract

The utility model relates to a baking tray, which comprises a tray body, wherein the tray body comprises a baking surface and an oil storage tank, and is characterized in that the baking surface is an inclined plane, the bottom edge of the inclined plane is provided with an oil guide groove, and the port of the oil guide groove is communicated with the oil storage tank; the inclined plane is provided with a plurality of ribs in parallel along the inclined direction, a flow guide channel is formed between every two adjacent ribs, and the flow guide channel leads to an opening of the oil guide groove; the periphery of the frying and baking noodles is also provided with a seasoning groove which is positioned at the top of the inclined plane. The utility model provides a baking tray can in time discharge unnecessary oil juice effectively, is convenient for fry in shallow oil roast operation, can increase the baking mode of baking tray simultaneously, richenes the taste and the taste of frying in shallow oil roast food.

Description

Baking tray

Technical Field

The utility model relates to a small household electrical appliances technical field, especially a baking tray.

Background

The frying and roasting device is characterized in that heat generated by a heating pipe is transferred to a roasting tray, and food materials are fried and roasted through the roasting tray, so that the food materials have unique cooking taste. Because the baking tray can enable people to enjoy the process of frying and roasting food materials and the roasted food materials, the baking tray has a unique position in daily dinner gathering of people, and the baking tray serving as a heat conduction part of the frying and roasting device and an accessory for loading the food materials also gradually appears in daily life of people.

The existing baking tray is generally designed to be a flat plate-shaped structure, the interior of the baking tray is only provided with a heating area and an oil storage tank arranged at the periphery of the heating area, and a lower tray edge is generally arranged for facilitating the baking operation. The prior baking tray has the following problems:

firstly, as more edible oil is needed in the process of frying and roasting food, and more oil juice is generated after some food materials are heated, the amount of the oil juice is increased in the process of frying and roasting, if the oil juice is not discharged in time, the frying and roasting effect and the taste of the food are affected, but the automatic oil discharging efficiency of the existing roasting tray is generally insufficient; the working steps of operators are needed to be added in the frying and roasting process, and oil is manually discharged, so that the frying and roasting effect is improved, and the food materials are ensured to have better taste and mouthfeel.

Secondly, in the process of frying and roasting, seasonings can only be added manually so as to add seasonings to food materials, but some seasonings need to slowly volatilize and permeate into the food materials along with the process of heating the food materials, so that a better effect can be achieved.

Due to the reasons, the existing baking tray has the problems of inconvenient operation and single taste of baked food, so that the utilization rate of the baking tray is not high.

SUMMERY OF THE UTILITY MODEL

The utility model aims to solve the technical problem and provide a baking tray, can in time discharge unnecessary oil juice effectively, be convenient for fry in shallow oil roast operation can increase the baking mode of baking tray simultaneously, richenes the taste and the taste of frying in shallow oil roast food.

In order to achieve the above purpose, the technical scheme of the utility model has: a baking tray comprises a tray body, wherein the tray body comprises a baking surface and an oil storage groove, and is characterized in that the baking surface is an inclined plane, the bottom edge of the inclined plane is provided with an oil guide groove, and the port of the oil guide groove is communicated with the oil storage groove; the inclined plane is provided with a plurality of ribs in parallel along the inclined direction, a flow guide channel is formed between every two adjacent ribs, and the flow guide channel leads to an opening of the oil guide groove; the periphery of the frying and baking noodles is also provided with a seasoning groove which is positioned at the top of the inclined plane.

The utility model provides a baking tray, through setting the face of baking in shallow oil into the inclined plane, make the oil juice can be along the direction of inclination to one side automatic flow, and through set up the rib along the direction of inclination on the inclined plane, formed the water conservancy diversion passageway between rib and the rib, do benefit to the edible material and drip unnecessary oil juice to the water conservancy diversion passageway through the rib, later flow into the oil storage tank that is connected with the water conservancy diversion groove along the water conservancy diversion passageway fast in the oil guide groove that is located the inclined plane base, because the dual cooperation of direction of inclination and water conservancy diversion passageway, make unnecessary oil juice discharge rapidly, need not too much staff to participate in, do benefit to the control of the operation of baking in shallow oil and the assurance of the effect of baking in shallow oil; in addition, the seasoning grooves are arranged at the tops of the inclined planes, and the seasoning grooves and the flowing directions of the oil juice are respectively at two opposite positions, and the seasoning grooves are positioned at the high positions of the fried and roasted noodles, so that the probability of the oil juice flowing into the seasoning grooves is reduced; and the seasoning groove is arranged to enable the seasoning to be placed in the seasoning groove and slowly volatilize along with the heating of the baking tray and then permeate into the food material, so that the seasoning mode of baking is increased, and the taste and the mouthfeel of the food material are enriched.

Preferably, the oil storage groove is located on the side of the inclined plane and connected with the oil guide groove at the bottom corner of the inclined plane, and the groove bottom of the oil storage groove is deeper than the groove bottom of the oil guide groove. The structure of the oil guide groove and the oil storage groove is further optimized, the area of the baking tray is effectively facilitated, the influence on the baking surface is reduced, the bottom of the oil storage groove is deeper than that of the oil guide groove, and the design of the depth drop is beneficial to the flow of oil juice to the oil storage groove at a low position.

Preferably, the oil storage grooves are two, and the two oil storage grooves are respectively located on two opposite sides of the inclined plane and are respectively communicated with two ports of the oil guide groove. This has further optimized the structure of leading oil, owing to all be provided with the oil storage tank respectively on inclined plane both sides, does benefit to the oil juice and flows out respectively through leading oil groove both sides and get into the oil storage tank, can accelerate oil juice exhaust speed.

Preferably, the seasoning grooves are provided with one or two, and the seasoning grooves are positioned at one or two top corners of the inclined plane. The structure of the baking tray is further optimized, the influence of the seasoning groove on the baking surface is reduced, and the influence of the baking area on the seasoning groove is also reduced.

Preferably, the notch of the seasoning groove is provided with a rib, and the rib surrounds the periphery of the notch. This further optimizes the seasoning groove structure, and the rib is set up through the periphery and further blocks the oil juice to flow into the seasoning groove, influences the taste and volatilizees of seasoning.

Preferably, the inclination angle of the inclined plane is not more than 20 degrees. The inclination angle of the frying and baking surface is ensured, and simultaneously the stability of food material placement and the overall attractiveness of the baking tray are prevented from being influenced by the overlarge inclination angle.

Preferably, four side walls are arranged on the periphery of the tray body, and the height of each side wall is 50-100 mm. The lower dish of general design is followed in order to fry in shallow oil roast operation to current overware, but this type of dish is followed and can not effectively prevent the oil juice spill, and this scheme sets up the higher lateral wall in the dish edge of current overware all around the disk body, can prevent the oil juice spill, and the overware can be used for other baking methods when needs simultaneously.

Preferably, the side wall of the side where the oil guide groove is located is a first side wall, and the inclination angle of the first side wall is smaller than 90 degrees and smaller than the inclination angles of the other three side walls. Because the lateral wall height is higher than general overware, for avoiding the sight to block, the inclination that will lead the lateral wall setting on one side of oil groove place is less than other trilateral lateral walls, reduces the sight and blocks, does benefit to and observes overware internal conditions and operation.

Preferably, the tray comprises a tray cover, and the tray cover can be selectively covered on the tray body. Through the plate cover, the baking mode of stewing and frying can be realized for the baking plate.

Preferably, a heating member is included, the heating member being fixed to the rear surface of the tray body.

Drawings

Fig. 1 is a schematic structural diagram of an embodiment of the present invention;

fig. 2 is a cross-sectional view of an embodiment of the present invention;

fig. 3 is a cross-sectional view of an embodiment of the present invention;

fig. 4 is a schematic back view of an embodiment of the present invention;

fig. 5 is an overall schematic diagram of an embodiment of the present invention.

Reference numerals:

101. a tray body; 102. frying and baking the noodles; 103. an oil storage tank; 104. a bevel; 105. an oil guide groove; 106. a port; 107. a rib; 108. a flow guide channel; 109. an opening; 110. a seasoning tank; 111. a side wall; 112. a rib; 113. a heating member; 114. a first side wall; 115. and (7) covering the plate.

Detailed Description

The baking tray of the present invention is described with reference to the accompanying drawings.

With reference to the embodiment shown in fig. 1 to fig. 3, the food baking device includes a tray body 101, the tray body 101 includes a frying surface 102 and an oil storage tank 103, the frying surface 102 is an area for holding food and heating the food; the frying and baking surface 102 is an inclined surface 104, an oil guide groove 105 is arranged at the bottom edge of the inclined surface 104, and a port 106 of the oil guide groove 105 is communicated with the oil storage groove 103; a plurality of ribs 107 are arranged on the inclined plane 104 in parallel along the inclined direction, a flow guide channel 108 is formed between two adjacent ribs 107, the flow guide channel 108 leads to an opening 109 of the oil guide groove 105, the frying and baking surface 102 is designed as the inclined plane, the oil guide groove 105 is positioned at the bottom edge of the inclined plane 104, so that oil juice automatically flows to the oil guide groove 105 along the inclined direction, and the ribs 107 and the flow guide channel 108 are designed, so that the oil juice can be leached out from the food material through the ribs 107 in the frying and baking process, the oil juice falls on the flow guide channel 108 and then flows to the opening 109 of the oil guide groove 105 along the flow guide channel direction, and then is guided to the oil storage groove 103 through the oil guide groove 105, and the automatic discharge of the redundant oil juice is realized; the periphery of the frying and roasting surface 102 is further provided with a seasoning groove 110, in the embodiment, the seasoning groove 110 is arranged at the top of the inclined plane 104, opposite to the oil guide groove 105, so that the oil juice entering the seasoning groove 110 can be effectively reduced, and the purity and volatilization effect of the seasoning are influenced.

In this embodiment, the oil storage groove 103 is located at the side of the inclined plane 104, the oil guide groove 105 is located at the bottom edge of the inclined plane 104, and the oil guide groove 105 and the oil storage groove 103 are communicated at the bottom corner of the inclined plane 104; the bottom of the oil storage tank 103 is deeper than the bottom of the oil guide tank 105, and the oil juice can be further guided to flow to the lower oil storage tank through the depth difference.

In this embodiment, two oil reservoirs 103 are provided, the two oil reservoirs 103 are respectively disposed at two opposite sides of the inclined plane, and two ports 106 of the oil guiding groove 105 are respectively communicated with the two oil reservoirs 103, so that oil juice can be dispersed, and the oil juice can be rapidly discharged to the oil reservoir with a short distance.

In the embodiment, two seasoning grooves 110 are provided, and the two seasoning grooves 110 are respectively arranged at two vertex angles of the inclined plane 104, so that the vertex angles are inconvenient for placing food, and the seasoning grooves are designed to be beneficial to the structural optimization of the tray body; in other designs, seasoning tank 110 may be designed as one; the shape of the seasoning groove 110 can be determined according to the specific shape of the baking tray, and can be designed into different shapes such as triangle, square, ellipse, circle, etc.

In this embodiment, a rib 112 is further disposed at the notch of the seasoning tank 110, and the rib 112 surrounds the periphery of the notch to separate the seasoning tank from the fried and baked noodles, so as to further protect the seasoning inside the seasoning tank 110 and prevent the oil juice from entering the seasoning tank 110.

In this embodiment, to ensure the guiding function of the inclined plane and to ensure the stability of food placement, so as to prevent food from easily sliding down to the bottom edge of the inclined plane when the food is placed in the frying and roasting region, the inclined angle of the inclined plane 104 is set between 0 and 30 degrees, and the optimum inclined angle is between 5 and 20 degrees.

In the present embodiment, four side walls 111 are disposed around the tray body 101, and in order to prevent oil from spilling out and to enable the grill plate to be used for other baking methods, the height of the side walls 111 is set to be 50 to 100 mm.

In this embodiment, the side wall 111 on the side where the oil guiding groove 105 is located is the first side wall 114, so as to facilitate observing the cooking condition and operation of the food inside the baking tray, the inclination angle of the first side wall 114 is designed to be gentle, and the inclination angle is smaller than 90 degrees and smaller than the inclination angles of the other three side walls.

In the embodiment shown in fig. 3 and 4, a heating member 113 is fixed to the rear surface of the tray body.

In the embodiment shown in fig. 5, the baking tray also has a cover 115 that can be selectively covered, and when stewing or stewing is needed, the cover 115 can be selectively covered on the tray body 101.

Variations and modifications to the above-described embodiments may occur to those skilled in the art based upon the disclosure and teachings of the above specification. Therefore, the present invention is not limited to the specific embodiments disclosed and described above, and some modifications and changes to the present invention should fall within the protection scope of the claims of the present invention. Furthermore, although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.

Claims

1. A baking tray comprises a tray body, wherein the tray body comprises a baking surface and an oil storage groove, and is characterized in that the baking surface is an inclined plane, the bottom edge of the inclined plane is provided with an oil guide groove, and the port of the oil guide groove is communicated with the oil storage groove; the inclined plane is provided with a plurality of ribs in parallel along the inclined direction, a flow guide channel is formed between every two adjacent ribs, and the flow guide channel leads to an opening of the oil guide groove; the periphery of the frying and baking noodles is also provided with a seasoning groove which is positioned at the top of the inclined plane.

2. The bakeware as claimed in claim 1, wherein the oil storage groove is located at the side of the inclined plane and connected with the oil guide groove at the bottom corner of the inclined plane, and the bottom of the oil storage groove is deeper than the bottom of the oil guide groove.

3. The bakeware as claimed in claim 2, wherein there are two oil reservoirs, and the two oil reservoirs are respectively located at two opposite sides of the inclined plane and respectively communicate with two ports of the oil guiding groove.

4. The bakeware of claim 1, wherein the seasoning groove is provided with one or two, and the seasoning groove is positioned at one or two top corners of the inclined plane.

5. The bakeware of claim 1, wherein the notches of the seasoning grooves are provided with ribs, and the ribs surround the periphery of the notches.

6. The bakeware of claim 1, wherein the inclination angle of the inclined plane is not more than 20 degrees.

7. The bakeware of claim 1, wherein four side walls are provided around the tray body, and the height of the side walls is 50 to 100 mm.

8. The bakeware as claimed in claim 7, wherein the sidewall of the side where the oil guiding groove is located is a first sidewall, and the inclination angle of the first sidewall is smaller than 90 degrees and smaller than the inclination angles of the other three sidewalls.

9. The bakeware of claim 1, which comprises a tray cover that can be selectively covered on the tray body.

10. The bakeware of claim 1, which comprises a heating element fixed on the back of the tray body.