CN219353688U - Frying and baking machine - Google Patents

Abstract

The application discloses fry roaster, including the first lid and the second lid that mutually cover, first lid is including having first overware in first culinary art chamber for first overware provides the first heating pipe of heat, the heat of first overware is to first culinary art chamber radiation; the second cover body comprises a second baking tray with a second cooking cavity, a second heating pipe for providing heat for the second baking tray, and the heat of the second baking tray radiates to the second cooking cavity; the first heating tube comprises a first inner annular section and a first outer annular section arranged around the center of the first baking pan, and the second heating tube comprises a second outer annular section arranged around the center of the first baking pan, and the first inner annular section is adjacent to or at least partially overlapped with the second outer annular section. According to the baking machine, the inner side of the cake in the cooking process is hardened through the arrangement of the adjacent or partially overlapped first inner annular section and second outer annular section, so that water vapor dissipation is accelerated, and the hard and crisp cake is manufactured.

Description

Frying and baking machine

Technical Field

The application relates to the field of small household appliances, in particular to a frying and baking machine.

Background

When the pancake is made by a frying and baking machine, the pancake needs to be preheated, fluffed, shaped, cured and colored. The colored cake has golden color and can promote appetite of people. In order to achieve a good coloring effect, the dough cake needs to be heated uniformly with large fire.

In the prior art, as shown in Chinese patent No. CN2627954Y, a heating pipe in an omega shape is arranged on a lower baking tray in a frying and baking machine which is heated by a single side; or a disc-shaped heating pipe arranged on the lower baking tray as shown in Chinese patent No. CN 204520382U; the way of single-sided heating makes one of the dough cakes heated and hardened when the dough cakes are manufactured, so that water vapor in the dough cakes overflows from the other dough, and the manufactured dough cakes lack of water and are dry and hard.

When a user makes the flour cake through the frying and baking machine, the user likes to make the flour cake into a hard and crisp state, and the hard and crisp flour cake is beneficial to the user to improve the storage time of the flour cake and can meet the taste requirement of the user. In order to make the dough into a hard and crisp state, water in the dough needs to be dissipated in the cooking process, so that the water in the dough is evaporated and lost due to the increase of the temperature in the cooking cavity, and the effect of uniformly heating the dough can be achieved. In the prior application, the person skilled in the art focuses on how to quickly cook the tortilla. For this reason, the technician sets heating pipes on the upper baking tray and the lower baking tray of the baking machine to heat the two sides, as shown in the Chinese patent No. 204363803U, and sets round heating pipes with the same shape on the upper and lower baking trays to heat the flour cakes in the baking machine, so that the flour cakes in the areas corresponding to the heating pipes on the flour cakes are cured, and the flour cakes in other areas are not completely shaped due to insufficient heat; or as shown in Chinese patent No. 217959809U, the inner side of the pancake is heated by a lower heating pipe on the lower baking tray, the outer periphery of the pancake is heated by an upper heating pipe on the upper baking tray, and the lower heating pipe is arranged at the inner side of the upper heating pipe. Because the heat that each heating pipe gives off rises, therefore the heat of going up the overware can be greater than the heat of going up the overware, therefore the cake that is close to the heating pipe can absorb more heat and become harder in the short time, the cake that is close to the heating pipe down absorbs less and softer relatively in the short time, thereby the inboard setting of heating pipe is gone up in the heating pipe down in prior art makes the cake that the preparation comes form the softer state in the outside hard, can rotate the cake when cooking the cake, and the fragile surface is fragile in rotatory in-process to make the inside vapor escape of cake, can not reach the effect that the cake that makes hard and crisp.

Disclosure of Invention

In order to solve the technical problem, the application discloses a can fry in shallow oil roast machine, can make hard crisp flour cake through the setting of first heating pipe and second heating pipe.

The utility model relates to a frying and baking machine, which comprises a first cover body and a second cover body which are mutually covered,

the first cover body comprises a first baking tray with a first cooking cavity and a first heating pipe for providing heat for the first baking tray;

the second cover body comprises a second baking tray with a second cooking cavity and a second heating pipe for providing heat for the second baking tray;

the first heating pipe comprises a first inner annular section and a first outer annular section which are arranged around the center of the first baking tray, the second heating pipe comprises a second outer annular section which is arranged around the center of the first baking tray, the projection of the first heating pipe and the second heating pipe falls onto a horizontal plane, and the first inner annular section is adjacent to the second outer annular section;

in the covering state, the first cooking cavity and the second cooking cavity are surrounded to form a cooking cavity for placing food; the first heating tube and the second heating tube together heat food placed in the cooking cavity.

The following provides several alternatives, but not as additional limitations to the above-described overall scheme, and only further additions or preferences, each of which may be individually combined for the above-described overall scheme, or may be combined among multiple alternatives, without technical or logical contradictions.

Optionally, the distance from the first inner ring section to the center of the first baking tray is a first center distance, the distance from the second outer ring section to the center of the second baking tray is a second center distance, and the ratio between the first center distance and the second center distance is greater than or equal to 4/5 and less than or equal to 1.

Optionally, the first inner ring section and the second outer ring section are arranged at intervals, and the extending direction of the second outer ring section and the extending direction of the first inner ring section are the same.

Optionally, the first center distance is smaller than the second center distance.

Optionally, a temperature stabilizing area is formed by surrounding the first outer annular section and the first inner annular section, and the second heating pipe comprises a second cold end, and the second cold end is arranged in the temperature stabilizing area.

Optionally, the second heating pipe includes a second inner annular section, the first inner annular section surrounds to form a temperature compensation zone, the second heating pipe includes a second hot end, and the second hot end is disposed in the temperature compensation zone.

Optionally, the second inner annular section is spaced from the first inner annular section.

Optionally, a heat dissipation area is arranged on the second baking tray, and the heat dissipation area is arranged between the first outer annular section and the periphery of the second baking tray.

Optionally, the temperatures of the heat dissipation area, the temperature stabilization area and the temperature compensation area are sequentially increased.

Optionally, the temperature stabilizing zone is substantially the same as the temperature within the temperature compensation zone.

According to the baking machine, the inner side of the cake in the cooking process is hardened through the arrangement of the adjacent or partially overlapped first inner annular section and second outer annular section, so that water vapor dissipation is accelerated, and the hard and crisp cake is manufactured.

Drawings

FIG. 1 is a schematic view of a prior art frying and baking machine according to an embodiment of the present application;

FIG. 2 is a schematic structural view of a first cover according to an embodiment of the present disclosure;

FIG. 3 is a schematic view of a first cover according to another embodiment of the present disclosure;

FIG. 4 is a schematic structural diagram of a three-dimensional heating of a first heating tube and a second heating tube according to an embodiment of the present disclosure;

FIG. 5 is a schematic view illustrating a three-dimensional heating structure of a first heating tube and a second heating tube according to an embodiment of the present application;

FIG. 6 is a schematic view of a three-dimensional heating structure of a first heating tube and a second heating tube according to an embodiment of the present application;

FIG. 7 is a schematic view of a three-dimensional heating structure of a first heating tube and a second heating tube according to an embodiment of the present application;

fig. 8 is a schematic structural diagram of a second heating tube according to an embodiment of the present application.

Reference numerals in the drawings are described as follows:

100. a frying and baking machine;

200. a first cover; 201. a first cooking cavity; 202. a first baking tray;

300. a second cover; 301. a second cooking cavity; 302. a second baking tray;

400. a first heating pipe; 401. a first inner annular segment; 402. a first outer annular segment; 403. a first cold end; 404. a first hot side;

500. a second heating pipe; 501. a second inner annular segment; 502. a second outer annular segment; 503. a second cold end; 504. a second hot side;

600. a cooking cavity;

700. a temperature stabilization zone; 701. a temperature compensation zone;

800. a notch; 801. a first opening; 802. a second opening; 803. a third opening; 804. and a fourth opening.

Detailed Description

The following description of the technical solutions in the embodiments of the present application will be made clearly and completely with reference to the drawings in the embodiments of the present application, and it is apparent that the described embodiments are only some embodiments of the present application, not all embodiments. All other embodiments, which can be made by one of ordinary skill in the art without undue burden from the present disclosure, are within the scope of the present disclosure.

It will be understood that when an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. When an element is referred to as being "disposed on" another element, it can be directly on the other element or intervening elements may also be present.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein 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. The term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.

After the user finishes making the pancakes by using the baking machine 100, some pancakes become wet and soft, so that the user of the wet and soft pancakes can easily bite the proper size of the pancakes when biting the pancakes, and the wet and soft pancakes can retain more of the original fragrance of the pancakes. Some of the cakes become hard and crisp, the cakes in the hard and crisp state can meet the requirements of the taste of users, and the cakes in the hard and crisp state can generate more fragrance generated by Mandeli reaction. In the process of making the tortilla by using the pancake baking machine 100, the user cannot know whether the tortilla is in a wet soft state or in a hard and crisp state before the tortilla is made, so that when the user wants to use the tortilla in the wet soft state (such as old people, young children or people needing to protect teeth), the user cannot guarantee the tortilla in the wet soft state required by the user before the tortilla is made, and the same is true of the tortilla in the hard and crisp state. In addition, in some dishes making processes, other food materials are sometimes required to be wrapped in the wet soft dough cake, and if the dough cake in a hard and crisp state is made, the dough cake can be broken due to high hardness when the other food materials are wrapped, so that the other food materials cannot be wrapped normally. Therefore, an improvement is required in the manner of heating the tortilla by the toaster 100, so that the tortilla produced by the toaster 100 can be always in a hard and crisp state.

As shown in fig. 1, 2, 3 and 4, a fry roaster 100 comprises a first cover 200 and a second cover 300 which are covered with each other, the first cover 200 comprises a first roasting pan 202 having a first cooking cavity 201, a first heating pipe 400 for providing heat to the first roasting pan 202, and the heat of the first roasting pan 202 is radiated to the first cooking cavity 201; the second cover 300 includes a second grill pan 302 having a second cooking cavity 301, a second heating pipe 500 for supplying heat to the second grill pan 302, and the heat of the second grill pan 302 is radiated to the second cooking cavity 301; the first heating tube 400 comprises a first inner annular section 401 and a first outer annular section 402 arranged around the center of the first bakeware 202, the second heating tube 500 comprises a second outer annular section 502 arranged around the center of the first bakeware 202, the projections of the first and second heating tubes falling onto a horizontal plane, the first inner annular section 401 being adjacent to the second outer annular section 502; in the closed state, the first cooking cavity 201 and the second cooking cavity 301 are surrounded to form a cooking cavity 600 for placing food; the first heating tube 400 and the second heating tube 500 heat food placed in the cooking cavity 600 together.

In this embodiment, the first heating pipe 400 and the second heating pipe 500 are spatially arranged to heat the pancake, so that when the pancake is cooked, the heat of the first heating pipe 400 radiates to the first cooking cavity 201 through the first baking pan 202 and is emitted to the second cooking cavity 301 and the second baking pan 302; the heat of the second heating pipe 500 is radiated to the second cooking chamber 301 through the second bakeware 302 while being radiated to the first cooking chamber 201 and the first bakeware 202; so that the heat of the first heating pipe 400 and the heat of the second heating pipe 500 can be rapidly radiated into the entire cooking cavity 600. Under the state of covering, the temperature in the cooking cavity 600 can be quickly increased, so that the dough cake is hardened to achieve the baking effect, the dough cake can be cooked without turning over, the cover body of the frying and baking machine 100 can be not opened in the whole cooking process, the heat loss is reduced, and the service efficiency of each heating pipe is improved.

In the cooking process, when water vapor in the dough cake can quickly escape to the outside of the dough cake, the finally manufactured dough cake is in a hard and crisp state. In order to accelerate the dissipation of water vapor inside the dough cake to the outside, the area inside the dough cake needs to be heated at high temperature in the heating process of cooking the dough cake, and the heating temperature outside the dough cake is necessarily lower than the heating temperature inside the dough cake, so that the inner side of the dough cake can be shaped, and the water vapor can be dissipated to the outside of the dough cake from the outer side of the dough cake after the inner side of the dough cake is shaped, so that the content of the water vapor inside the dough cake is reduced. In order for the temperature at which the outside of the tortilla is heated to be lower than the temperature at which the inside of the tortilla is heated, the first inner annular section 401 is adjacent to or at least partially coincident with the second outer annular section 502. The first inner annular section 401 and the second outer annular section 502 are respectively arranged on different cover bodies, and a large amount of heat can be provided for the inner side of the dough cake in a short time through the three-dimensional heating of the first inner annular section 401 and the second outer annular section 502, so that the inner side of the dough cake can be rapidly shaped, meanwhile, the heat of the first inner annular section 401 and the second outer annular section 502 can be diffused to the periphery to heat the first baking tray 202 and the second baking tray 302, other positions of the dough cake are properly heated, and the temperature difference between the inner side of the dough cake and other parts of the dough cake is prevented from being too large.

A horizontal plane is provided in the cooking cavity 600, and in the closed state, the horizontal plane is parallel to the ground, and both the projection of the first heating pipe 400 and the projection of the second heating pipe 500 fall onto the horizontal plane. The first heating tube 400 and the second heating tube 500 radiate heat into the cooking cavity 600 together to complete the three-dimensional space heating of the wafer.

The first cooking cavity 201 is formed by a first side wall of the first baking tray 202, and the first side wall extends along the axial direction of the frying and baking machine 100 towards the direction of the second baking tray 302; the second cooking cavity 301 is formed by a second side wall of the second pan 302, which is formed to extend in the axial direction of the fry roaster 100 in the direction of the first pan 202. The length of the first side wall is greater than or equal to the length of the second side wall. The length of the first side wall is usually 5-35 mm, and the length of the second side wall is 2-8 mm.

The heating pipe comprises a high-temperature section with higher temperature and a low-temperature section with lower temperature, the high-temperature section occupies most area of the heating pipe, and the resistance wire in the high-temperature section is tightly wound, so that higher heat can be generated. The low temperature section occupies the heating pipe less area, and low temperature Duan Yiduan is connected with the high temperature section, and the other end is connected with the grafting piece, in order to protect the fusible materials such as silica gel, circuit in the grafting piece, the resistance wire winding of low temperature section is more sparse, and the heat that produces is lower. In order to allow the first heating tube 400 and the second heating tube 500 to compensate each other so that the temperature of the entire cooking cavity 600 is balanced, the first heating tube 400 includes two first cold ends 403 adjacent to each other, and the second heating tube 500 includes two second cold ends 503, and the first cold ends 403 and the second cold ends 503 are disposed adjacent to each other. One end of the first cold end 403 is connected to the first hot end 404.

In order to meet different heating requirements of the pancake, the pancake heating machine 100 can adapt to different application situations, and the first heating pipe 400 and the second heating pipe 500 jointly heat food placed in the cooking cavity 600. The first heating tube 400 and the second heating tube 500 heat food placed in the cooking cavity 600 together. When the user wants to quickly cook and color the tortilla, the first heating pipe 400 and the second heating pipe 500 can work simultaneously to heat and cook the tortilla, and the heat emitted by the first heating pipe 400 and the second heating pipe 500 together is the largest. Or when the user wants to eat a harder pancake, the first heating pipe 400 is used to heat one surface of the pancake, at this time, water vapor in the pancake is dissipated from the other surface of the pancake, and then the second heating pipe 500 is used to heat the other surface of the pancake, so that less water vapor in the pancake is generated, and the harder pancake is obtained. Alternatively, the second heating tube 500 may be used to heat one side of the tortilla before the first heating tube 400 is used to heat the other side of the tortilla.

The heating pipe comprises a high-temperature section with higher temperature and a low-temperature section with lower temperature, the high-temperature section occupies most area of the heating pipe, and the resistance wire in the high-temperature section is tightly wound, so that higher heat can be generated. The low temperature section occupies the heating pipe less area, and low temperature Duan Yiduan is connected with the high temperature section, and the other end is connected with the grafting piece, in order to protect the fusible materials such as silica gel, circuit in the grafting piece, the resistance wire winding of low temperature section is more sparse, and the heat that produces is lower. In order to allow the first heating pipe 400 and the second heating pipe 500 to compensate each other, the temperature of the entire cooking cavity 600 is balanced.

As shown in fig. 4, in use, each baking pan of the fry roaster 100 is generally configured as a circle, the center of the tortilla is substantially coincident with the center of the circle, and in order to enable the first heating tube 400 to heat the tortilla better, the first inner annular section 401 and the first outer annular section 402 are configured as circles, and the center of the circles is the center of the first baking pan 202. The first inner annular section 401 and the first outer annular section 402 are provided in a circular shape substantially identical to the shape of the first bakeware 202 and the tortilla, which can reduce the gap area where the tortilla does not overlap the first heating duct 400. Meanwhile, the arrangement of the near-circular shape can also help the first heating tube 400 to uniformly spread the heat around, so as to prevent the situation that the temperature of a certain area on the first baking tray 202 is too high or the temperature of a certain area is too low.

When the cover is covered or the frying and baking machine 100 is moved, the first baking pan 202 is impacted by external force, and if the first heating pipe 400 is a continuous single pipe, the first inner annular section 401 and the first outer annular section 402 are connected through arc heating sections. If the first inner ring segment 401 and the first outer ring segment 402 are connected by the linear heating segment, the connection of the first inner ring segment 401 and the first outer ring segment 402 is easily broken when being impacted by external force. Therefore, the first inner annular section 401 and the first outer annular section 402 are connected through the arc-shaped heating section, so that when external force impact is received, the arc-shaped heating section can play a good role in buffering the impact force, and the first heating pipe 400 is prevented from being broken.

In order to be able to harden the inner side of the dough cake better, the distance between the first inner ring segment 401 and the second outer ring segment 502 must not be too great. When the distance between the two is relatively close, when the power switch of the frying and baking machine 100 is turned on, the first heating pipe 400 and the second heating pipe 500 form a high-temperature hardening area with a small area, the temperature of which is rapidly increased, in the cooking cavity 600, the dough cake arranged in the high-temperature hardening area is rapidly hardened, and a scorching phenomenon is generated in severe cases. If the distance between the two is long, when the power switch of the frying and baking machine 100 is turned on, the first heating tube 400 and the second heating tube 500 are far apart, the heat can slowly dissipate into the cooking cavity 600, the heat in the cooking cavity 600 can slowly shape and cure the dough cake, the inner side of the dough cake cannot be hardened, and the effect of making the dough cake hard and crisp is achieved. Thus, the first inner ring segment 401 is spaced from the center of the first bakeware 202 by a first center distance, the second outer ring segment 502 is spaced from the center of the second bakeware 302 by a second center distance, and the ratio of the first center distance to the second center distance is greater than or equal to 4/5 and less than or equal to 1. The first heating tube 400 and the second heating tube 500 are internally provided with a wound resistance wire through which heat is radiated after the power is supplied. The first heating tube 400 and the second heating tube 500 have a certain tube wall thickness, and the first center distance is from the end of the tube wall, which is far from the center of the baking tray, in the first inner annular section 401 to the center of the first baking tray 202; the second center-to-center distance is from the end of the tube wall farther from the center of the bakeware in the second outer annular section 502 to the center of the first bakeware 202. The distance between the first inner annular section 401 and the second outer annular section 502 is limited by limiting the distance between the first center distance and the second center distance so that the first inner annular section 401 and the second outer annular section 502 are close to each other, thereby completing the hardening and fixing effect on the inner side of the dough cake.

Because the power of the first heating pipe 400 and the second heating pipe 500 is larger, when the first inner annular pipe and the second outer annular pipe overlap, the dough cake can be burnt due to too much absorbed heat, so that the appearance is affected to produce burnt taste, the first inner annular section 401 and the second outer annular section 502 are arranged at intervals, and the extending direction of the second outer annular section 502 and the first inner annular section 401 is the same.

The first heating pipe 400 may be disposed on the upper tray, and the second heating pipe 500 is disposed on the lower tray; alternatively, the first heating pipe 400 is disposed on the lower tray, and the second heating pipe 500 is disposed on the upper tray. Because the heat emitted by the heating pipes rises upwards and converges towards the center of the first pan 202, in order to better utilize the rising heat to heat the tortilla, the power of the lower pan is typically set to 900W and the power of the upper pan is set to 800W, as a preferred embodiment, the first heating pipe 400 is disposed on the lower pan and the second heating pipe 500 is disposed on the upper pan, which can cause more heat to converge into the tortilla. If the first inner annular tube is arranged on the outer side of the second outer annular tube, the first inner annular tube has higher power and is closer to the center of the lower baking tray, so that heat of the first inner annular tube can be converged towards the center of the lower baking tray, the temperature of the center of the lower baking tray is higher, the flour cakes can be gelatinized, and therefore the first center distance is smaller than the second center distance.

After the inner sides of the flour cakes are heated and hardened by the first inner annular section 401 and the second outer annular section 502, water vapor in the flour cakes escapes from the inner parts, and a large amount of water vapor in the flour cakes is in an active state, so that the whole flour cakes are soft and tender by baking the water vapor and the flour cakes together. The first outer annular section 402 and the first inner annular section 401 enclose a temperature stabilizing zone 700, the second heating tube 500 comprises a second cold end 503, the second cold end 503 is arranged in the temperature stabilizing zone 700, and the second outer annular section 502 is arranged in the temperature stabilizing zone 700, and heat inside the temperature stabilizing zone 700 is derived from the first outer annular section 402, the first inner annular section 401 and the second outer annular section 502. The heat of the three ring segments is spread to the temperature stabilization zone 700 to effect heating of the tortilla. The temperature stabilizing zone 700 should not be too high when baking the dough cake, if the temperature is too high, the water vapor in the dough cake will be quickly evaporated, and the tendering effect cannot be achieved, so the second cold end 503 is disposed in the temperature stabilizing zone 700 to reduce the temperature in the temperature stabilizing zone 700.

As shown in fig. 5 and 6, if the second inner ring-shaped section 501 is disposed in the temperature stabilizing zone 700, the temperature in the temperature stabilizing zone 700 is too high, so that not only is the dough burnt due to too concentrated heat during cooking, but also the hardening reaction is performed at the position of the dough corresponding to the second inner ring-shaped section 501 during hardening of the outer side of the dough, so that the hardening area of the dough is increased, the taste of the dough is affected, and therefore, the second heating pipe 500 includes the second inner ring-shaped section 501, the first inner ring-shaped section 401 surrounds the temperature compensating zone 701, and the second inner ring-shaped section 501 is disposed in the temperature compensating zone 701. The first inner ring section 401 is disposed in the temperature compensation zone 701, so that the temperature in the cooking cavity 600 can be more uniform, the temperature difference between the temperature stabilization zone 700 and the temperature compensation zone 701 can be reduced, and the efficiency of the pancake cooking of the toaster 100 can be improved. The temperature compensation zone 701 is configured to allow the dough cake to be heated completely, and the second heating pipe 500 includes a second hot end 504, and the second hot end 504 is disposed in the temperature compensation zone 701 in order to compensate the temperature in the temperature compensation zone 701 to a certain value.

As described above, if the first heating pipe 400 and the second heating pipe 500 overlap each other, a case may occur in which the pancake is burned due to excessive heat, and thus the second inner ring segment 501 is spaced apart from the first inner ring segment 401.

When the frying and baking machine 100 is used, if a user directly takes a baking tray with higher temperature, fingers can be scalded, so that a heat dissipation area is arranged on the lower baking tray and is arranged between the first outer annular section 402 and the periphery of the lower baking tray. The heat dissipation area can be used for dissipating the temperature of the heating pipe transferred to the baking tray, and is large in area, so that heat dissipation is facilitated, and the temperature of the heat dissipation area is generally low in the cooking process. In use, a user may move the fry roaster 100 or stabilize the tray by manipulating the heat sink.

As shown in fig. 7, the first heating tube 400 may be provided as two separate first inner annular segments 401 and first outer annular segments 402.

In order to achieve that the water vapour inside the tortilla escapes from the outside of the tortilla or elsewhere. Meanwhile, because more water vapor exists on the outer side of the flour cake and the humidity is higher, in order to enable the outer side of the flour cake and the inner side of the flour cake to be cured at the same time, the baking reaction of a certain area of the flour cake due to long-time heat absorption is prevented, and the temperature of the inner side of the flour cake is higher than the temperature of the outer side of the flour cake, so that the temperatures of the heat dissipation area, the temperature stabilization area 700 and the temperature compensation area 701 are sequentially increased. In addition to the first outer ring section 402 and the first inner ring section 401 of the first heating tube 400, there are a second outer ring section 502 of the second heating tube 500 disposed on the temperature stabilizing zone 700 and a second inner ring section 501 disposed on the temperature compensating zone 701, by the mutual cooperation between the ring sections, three-dimensional heating, gradient heating in the whole heating process of the dough cake is realized, and the closer to the centers of the first baking pan 202 and the second baking pan 302, the higher the temperature. The inner side of the flour cake can be cured rapidly, and finally the flour cake achieves the effect of hardness and brittleness.

To expand the effect of the wafer being hard and crisp, the wafer is made more brittle and the temperature stabilizing zone 700 is at substantially the same temperature as the temperature compensating zone 701. When the tortilla is cooked, the tortillas corresponding to the temperature stabilization zone 700 and the temperature compensation zone 701 can be cooked with a hard and brittle shell, thereby expanding the effect of the tortillas on being hard and brittle.

In order to meet the requirement of the process of making the flour cake, the flour cake has enough heat for absorption, so that the flour cake can complete the processes of fluffing, shaping, curing and coloring. And the temperature difference in the cooking chamber 600 should not be too great, it may occur that a part of the doughs are burnt and a part of the doughs remain dough. The junction of the first outer ring segment 402 and the first inner ring segment 401 is provided with a gap 800, and in the horizontal plane the second outer ring segment 502 passes through the gap 800. The first heating tube 400 comprises a first opening 801 and a second opening 802, wherein two ends of the first opening 801 are used for electric connection, and the connection part of the first inner annular section 401 and the first outer annular section 402 forms the second opening 802; the first heating pipe 400 includes a third opening 803 and a fourth opening 804, two ends of the third opening 803 are used for electrical connection, and a fourth opening 804 is formed at the connection position of the second inner ring section 501 and the second outer ring section 502; the first opening 801 and the fourth opening 804 are disposed correspondingly, and the second opening 802 and the third opening 803 are disposed correspondingly. The second outer ring segment 502 passing through the notch 800 may allow the heat of the second outer ring segment 502 to compensate for the insufficient heat at the notch 800. The electrically connected first and second openings 801, 802 are connected to the first and second cold ends 403, 503, and the heat of the first and second cold ends 403, 503 is less than the heat of the first and second hot ends 404, 504, thus bringing the first and second openings 801, 802 closer to the first and second outer annular sections 402, 502, reducing the imbalance of area heat.

The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description. When technical features of different embodiments are embodied in the same drawing, the drawing can be regarded as a combination of the embodiments concerned also being disclosed at the same time.

The above examples only represent a few embodiments of the present application, which are described in more detail and are not to be construed as limiting the scope of the claims. It should be noted that it would be apparent to those skilled in the art that various modifications and improvements could be made without departing from the spirit of the present application, which would be within the scope of the present application.

Claims (10)

1. The utility model provides a fry roaster, includes first lid and the second lid that mutually closes, its characterized in that:

the first cover body comprises a first baking tray with a first cooking cavity and a first heating pipe for providing heat for the first baking tray;

the second cover body comprises a second baking tray with a second cooking cavity and a second heating pipe for providing heat for the second baking tray;

the first heating pipe comprises a first inner annular section and a first outer annular section which are arranged around the center of the first baking tray, the second heating pipe comprises a second outer annular section which is arranged around the center of the first baking tray, the projection of the first heating pipe and the second heating pipe falls onto a horizontal plane, and the first inner annular section is adjacent to the second outer annular section;

in the covering state, the first cooking cavity and the second cooking cavity are surrounded to form a cooking cavity for placing food; the first heating tube and the second heating tube together heat food placed in the cooking cavity.

2. The frying and baking machine according to claim 1, wherein a distance from the first inner ring segment to the center of the first baking tray is a first center distance, a distance from the second outer ring segment to the center of the second baking tray is a second center distance, and a ratio between the first center distance and the second center distance is greater than or equal to 4/5 and less than or equal to 1.

3. The fry roaster as set forth in claim 1, wherein the first inner annular section is spaced from the second outer annular section and the second outer annular section extends in the same direction as the first inner annular section.

4. The roaster as set forth in claim 2, wherein the first center distance is smaller than the second center distance.

5. The fry roaster of claim 1, wherein the first outer annular section and the first inner annular section define a temperature stabilizing zone therebetween, and wherein the second heating tube includes a second cold end disposed within the temperature stabilizing zone.

6. The machine of claim 5, wherein the second heating tube comprises a second inner annular section, the first inner annular section surrounding a temperature compensation zone, the second heating tube comprising a second hot end, the second hot end disposed within the temperature compensation zone.

7. The roaster as set forth in claim 6 wherein said second inner annular section is spaced from said first inner annular section.

8. The fry roaster of claim 6, wherein the second tray has a heat dissipating area disposed between the first outer annular section and the outer periphery of the second tray.

9. The fry roaster of claim 8, wherein the temperature of the heat sink, the temperature stabilizer and the temperature compensator increases sequentially.

10. The machine of claim 6, wherein the temperature stabilizing zone is substantially the same as the temperature in the temperature compensating zone.