CN219479850U - Uncoated stainless steel frying and baking tray - Google Patents

Abstract

The utility model discloses a stainless steel frying and baking tray without a coating, which comprises a tray body, wherein part of the tray body bulges towards the inside to form convex lines on the inner wall of the tray body, oil guide grooves are formed between the convex lines, a plurality of oil collecting grooves are formed on the surface of the convex lines at intervals, isolating ribs are formed between the adjacent oil collecting grooves and used for supporting food materials, the convex lines support the part of the food materials to be in close contact with the food materials when the tray body cooks meat food materials, and the oil collecting grooves are arranged on the convex lines, so that the contact area between the convex lines and the food materials is reduced on one hand, the possibility of adhesion between the food materials and the convex lines is further reduced, on the other hand, the oil collecting grooves can collect oil generated when the meat food materials are heated, so that the part of the food materials are contacted with the oil in the oil collecting grooves, the oil can lubricate the tray body and the food materials, a layer of oil film can be formed between the part of the food materials and the tray body, and the situation that the food materials are adhered to the tray body is effectively avoided.

Description

Uncoated stainless steel frying and baking tray

Technical Field

The utility model belongs to the technical field of cooking appliances, and particularly relates to a stainless steel frying and baking tray without a coating.

Background

The frying and baking pan is a common cooking utensil used for people to fry and bake food materials. In order to meet the requirements of users on attractive appearance and taste of food materials, some frying and baking trays are provided with raised lines on the food material bearing surface, so that when the users fry and bake meat food materials such as steak, the surfaces of the food materials form compact lines, but in the frying and baking process, the temperature of the raised lines is higher, the raised lines are propped against the surfaces of the food materials and are in close contact with the food materials, so that protein carbonization of the contact areas of the meat food materials and the raised lines is easy to cause adhesion between the food materials and the frying and baking trays, the partial areas of the food materials are burnt and damaged, the taste and the attractiveness of the food materials are greatly reduced, the cleaning load of the frying and baking trays by the users is increased, and the use experience is poor.

In order to solve the problem that food materials and frying and baking trays are easy to adhere, the prior art is generally coated with a resin non-stick coating, such as Teflon (PTFE) or ceramic coating (siloxane), on the food material supporting surface of the frying and baking tray, the food materials and the frying and baking tray base materials are separated by the coating to play a role of non-stick, but the resin coating is easy to decompose in a high-temperature environment due to higher working temperature of the frying and baking tray, so that the non-stick coating cannot play a role of non-stick, and therefore, the service life of the frying and baking tray is generally short, and the use cost of a user is increased.

Disclosure of Invention

The utility model provides a stainless steel frying and baking pan without a coating, which solves the problems that the frying and baking pan is easy to adhere to food materials in the cooking process, the attractive appearance of the food materials is affected, the coating is easy to decompose and the service life is lower.

The technical scheme adopted by the utility model is as follows:

the utility model provides a stainless steel frying and baking pan without coating, includes the disk body, the regional orientation of part of disk body is inside to bulge in order to form the burr at the inner wall of disk body, form between the burr and lead the oil groove, the surface interval of burr is provided with a plurality of oil sumps, adjacent form the spacer bar between the oil sump to be used for supporting edible material.

The tray body comprises a bottom wall and side walls, and the oil collecting grooves are distributed on the bottom wall; alternatively, the oil sumps are distributed between the bottom wall and the side walls.

The inner wall of the tray body is provided with a PVD coating.

The thickness of the PVD coating is less than the depth of the oil sump.

The convex patterns are formed on the outer wall of the tray body to form an adapting groove, and the oil guide grooves are formed on the outer wall of the tray body to form adapting protrusions.

The wall thickness of the disc body at the oil guiding groove is larger than the wall thickness at the convex line.

The tray body comprises a first contact layer and a second contact layer positioned outside the first contact layer, wherein the convex patterns are arranged on the first contact layer, and a soaking cavity is formed between the second contact layer and the first contact layer.

The soaking cavities are arranged in one-to-one correspondence with the convex patterns, and the soaking cavities are mutually communicated.

And the soaking cavity is filled with a heat-conducting medium.

The side wall of the oil collecting groove is provided with a guiding transition surface, so that the width of the groove bottom of the oil collecting groove is smaller than that of the notch.

Due to the adoption of the technical scheme, the beneficial effects obtained by the utility model are as follows:

1. according to the utility model, the part area of the tray body bulges inwards to form the convex patterns on the inner wall of the tray body, the oil guide grooves are formed between the convex patterns, the surface of the convex patterns is provided with a plurality of oil collecting grooves at intervals, and isolation ribs are formed between the adjacent oil collecting grooves. The utility model provides a meat food material cooking dish, the dish body is when cooking meat food material, the relief supports the partial area of food material, with food material in close contact, be provided with on the relief the oil collecting tank, on the one hand can reduce the relief with the area of contact of food material, and then reduced food material with the adhesion takes place for the relief, on the other hand, the oil collecting tank can collect the grease that the meat food material produced when being heated for the partial area of food material with grease contact in the oil collecting tank, the grease can play the lubrication the dish body with the effect of food material, and then make the partial area of food material with can form one deck oil film between the dish body, avoided food material with the direct contact of dish body, and then effectually avoided the food material adhesion in the condition of dish body.

In addition, the frying and baking tray provided by the utility model has the advantages that the surface of the tray body is not required to be provided with the resin non-stick coating, the situation that food materials are adhered to the tray body can be effectively relieved by arranging the oil collecting grooves on the surface of the convex pattern, so that the tray body can keep the non-stick effect for a long time, the service life is prolonged, the problem that the non-stick effect of the frying and baking tray is invalid due to high-temperature decomposition of the resin coating is avoided, meanwhile, the processing technology of a coating is omitted, and the production efficiency is improved. Meanwhile, the isolating ribs are formed between the adjacent oil collecting grooves so that the oil collecting grooves are separated from each other, and the oil collecting grooves are used for independently collecting oil and are in contact with food. And the food material is further supported by the isolation ribs, so that the contact area of the food material and the convex lines is further reduced, and the non-stick performance of the tray body is improved.

2. As a preferred embodiment of the utility model, the oil collecting grooves are distributed on the bottom wall of the tray body, and in the process of frying and baking food materials, the food materials are placed on the bottom wall of the tray body, the contact area between the food materials and the bottom wall is the largest, and the food materials are most likely to adhere to the bottom wall, so that the oil collecting grooves are uniformly arranged on the bottom wall of the tray body, the non-sticky effect of the tray body is ensured, the processing difficulty is reduced, and the cost is saved.

3. As a preferred embodiment of the utility model, the PVD coating is arranged on the inner wall of the tray body, and covers the contact area with food materials possibly when the food materials are cooked, the PVD coating can well protect the tray body from being discolored on one hand, and simultaneously reduces the friction coefficient on the other hand, prolongs the service life of the tray body, and improves the non-tackiness between the baking tray and the food materials, so that consumers can cook and clean more conveniently; in addition, because PVD cladding material is the metal coating, when the user turns over stir-fry, PVD cladding material can protect the disk body is difficult for the fish tail, and then further prolonged the life of disk body has reduced the use the cost of disk body has promoted user's use experience. Meanwhile, as the PVD coating is a metal coating, compared with a resin coating, the metal coating is not easy to decompose at high temperature, and the service life of the disc body is prolonged.

4. As a preferred implementation mode of the utility model, the convex lines form the adapting grooves on the outer wall of the tray body, the oil guide grooves form the adapting protrusions on the outer wall of the tray body, and the convex lines correspondingly form the groove structures on the outer side of the tray body, so that the wall thickness of the convex lines is reduced, the whole thickness of the tray body is reduced, the convex lines are manufactured more simply and conveniently, the tray body is stretched more easily to form steak lines, the processing difficulty is reduced, the wall thickness of the convex lines is reduced, the heat transfer path is shortened, the heat transfer efficiency is improved, the temperature of the convex lines is increased rapidly, and the cooking time of food materials is shortened.

5. As a preferable implementation mode of the utility model, the wall thickness of the disc body at the oil guide groove is larger than that at the convex line, on one hand, the convex line is tightly attached to the food material, the wall thickness at the convex line is reduced, the temperature at the convex line can be raised faster, lines can be formed on the surface of the food material rapidly, the cooking time is shortened, and the heating efficiency is improved. On the other hand, when the disc body is manufactured, the wall thickness of the oil groove is set to be larger than the wall thickness of the convex line, and the oil guiding groove area provides supporting force for the convex line area so as to avoid deformation of the disc body.

6. As a preferred embodiment of the utility model, the tray body comprises a first contact layer and a second contact layer positioned on the outer side of the first contact layer, the convex lines are arranged on the first contact layer, a soaking cavity is arranged between the second contact layer and the first contact layer, part of heat of the second contact layer is transferred to the first contact layer in a radiation heat transfer mode in the soaking cavity, and compared with a heat transfer mode in contact, the radiation heat transfer mode is more uniform in heat transfer, so that the soaking cavity can uniformly transfer heat to the convex lines, the heat at each convex line is more similar, the color of the lines formed on the surface of a food material is more uniform, the taste is more uniform, and the use experience of a user is improved.

Drawings

The accompanying drawings, which are included to provide a further understanding of the utility model and are incorporated in and constitute a part of this specification, illustrate embodiments of the utility model and together with the description serve to explain the utility model and do not constitute a limitation on the utility model. In the drawings:

FIG. 1 is a schematic view of a stainless steel frying pan without a coating according to one embodiment of the present utility model;

FIG. 2 is a cross-sectional view of the uncoated stainless steel pan-fry of FIG. 1;

FIG. 3 is an enlarged view at A in FIG. 2;

FIG. 4 is a cross-sectional view of a portion of the lower tray according to one embodiment of the present utility model;

fig. 5 is a cross-sectional view of a portion of a lower disc according to another embodiment of the present utility model.

Wherein, the liquid crystal display device comprises a liquid crystal display device,

1, a tray body; 11 relief; 111 fitting grooves; 12 oil guiding grooves; 121 fitting projections; 13 oil collection grooves; 131 guiding the transition surface; 132 spacer ribs; 14 a bottom wall; 15 side walls; 16 a first contact layer; 17 a second contact layer; 18 soaking the cavity; 19 oil drain ports;

and 2PVD coating.

Detailed Description

In order to more clearly illustrate the general inventive concept, a detailed description is given below by way of example 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 utility model, however, the present utility model may be practiced in other ways than those described herein, and therefore the scope of the present utility model is not limited to the specific embodiments disclosed below.

In addition, in the description of the present utility model, it should be understood that the orientation or positional relationship indicated by the terms "bottom," "inner," "outer," etc. are based on the orientation or positional relationship shown in the drawings, and are merely for convenience of description and simplification of the description, and do not indicate or imply that the apparatus or element in question must have a specific orientation, be configured and operated in a specific orientation, and therefore should not be construed as limiting the present utility model.

In the present utility model, unless explicitly specified and limited otherwise, the terms "connected," "fixed," and the like are to be construed broadly and may be, for example, fixedly connected, detachably connected, or integrally formed; the device can be mechanically connected, electrically connected and communicated; can be directly connected or indirectly connected through an intermediate medium, and can be communicated with the inside of two elements or the interaction relationship of the two elements. The specific meaning of the above terms in the present utility model can be understood by those of ordinary skill in the art according to the specific circumstances.

In the present utility model, unless expressly stated or limited otherwise, a first feature "up" or "down" a second feature may be the first and second features in direct contact, or the first and second features in indirect contact via an intervening medium. In the description of the present specification, a description referring to terms "one embodiment," "some embodiments," "examples," "specific examples," or "some examples," etc., means 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 present utility model. In this specification, schematic representations of the above terms are not necessarily directed to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

As shown in fig. 1 to 5, a stainless steel frying and baking pan without coating comprises a pan body 1, wherein a partial area of the pan body 1 bulges towards the inside to form ribs 11 on the inner wall of the pan body 1, oil guiding grooves 12 are formed between the ribs 11, a plurality of oil collecting grooves 13 are arranged on the surface of the ribs 11 at intervals, and isolation ribs are formed between the adjacent oil collecting grooves 13 for supporting food materials.

It should be noted that, the usage method of the frying and baking pan is not particularly limited, in one embodiment, the frying and baking pan is a single cooking appliance and can be used for frying and baking cooking independently, in this embodiment, a handle is arranged on one side of the frying and baking pan, a user can hold the frying and baking pan through the handle, and the frying and baking pan is placed on a heating device (such as a furnace end, an induction cooker and the like) to heat and cook food materials in the frying and baking pan.

In another embodiment, the frying pan is used as one of the components of the cooking appliance, for example, the cooking appliance includes a housing and a heating element disposed on the housing, a mounting position or a mounting cavity for mounting the frying pan is disposed above the heating element, the frying pan is placed at the mounting position or the mounting cavity in a removable manner, so that the frying pan can be heated by the heating element, and the heating manner of the heating element can be contact type heating, for example, the heating element can be a heating plate, or electromagnetic heating, for example, the heating element is an electromagnetic coil, and is not limited herein.

The utility model bulges inwards in a part of the area of the disc body 1 to form the convex lines 11 on the inner wall of the disc body 1, oil guide grooves 12 are formed between the convex lines 11, and a plurality of oil collecting grooves 13 are arranged on the surface of the convex lines 11 at intervals. The dish body 1 when cooking meat food, the burr 11 supports the partial region of food, with food in close contact with, be provided with on the burr 11 oil collecting groove 13, on the one hand can reduce the area of contact of burr 11 and food, and then reduced the food with the possibility that adhesion takes place for burr 11, on the other hand, oil collecting groove 13 can collect the grease that meat food produced when being heated for the partial region of food with grease contact in the oil collecting groove 13, the grease can play the lubrication dish body 1 with the effect of food, and then make the partial region of food with can form the one deck between the dish body 1, avoided food with the direct contact of dish body 1, and then effectually avoided the food adhesion in the condition of dish body 1.

Meanwhile, the isolating ribs are formed between the adjacent oil collecting grooves so that the oil collecting grooves are separated from each other, and the oil collecting grooves are used for independently collecting oil and are in contact with food. And the food material is further supported by the isolation ribs, so that the contact area of the food material and the convex lines is further reduced, and the non-stick performance of the tray body is improved.

In addition, the frying and baking pan of the utility model can effectively relieve the adhesion condition of food and the pan body 1 by arranging the oil collecting groove 13 on the surface of the convex line 11 without arranging a resin non-stick coating on the surface of the pan body 1, so that the pan body 1 can keep a non-stick effect for a long time, the service life is prolonged, the problem that the non-stick effect of the frying and baking pan is invalid due to high temperature decomposition of the resin coating is avoided, the processing technology of a plating layer is omitted, and the production efficiency is improved. Meanwhile, the isolating ribs 132 are arranged between the adjacent oil collecting grooves 13, so that gaps are reserved between the oil collecting grooves 13, and the isolating ribs 13 are in contact with food materials, so that the contact area between the food materials and the tray body 1 is reduced, and the non-stick performance of the tray body 1 is improved.

The oil guiding groove 13 is arranged to guide the superfluous oil on the tray body 1, so that the superfluous oil is discharged along the oil guiding groove 12 or accumulated in the oil guiding groove 12, the contact between the oil and food materials is reduced, and the splashing of the oil in the heating process is avoided.

In the present utility model, the size of the oil sumps 13 is not particularly limited, and it is preferable that the diameter of the oil sumps 13 is d=0.2 to 1mm, the distance between adjacent oil sumps 13 is e=0.45 to 2mm, and the depth of the oil sumps 13 is f=0.01 to 0.2mm, as shown in fig. 3.

The diameter of the oil sump 13 is set to d=0.2 to 1mm, so that the oil sump 13 can collect the grease of the food material to the maximum extent while effectively reducing the contact area with the food material.

It should be noted that the distribution position of the oil sump 13 is not particularly limited in the present utility model, and may be one of the following embodiments:

embodiment one: as shown in fig. 1, the tray 1 includes a bottom wall 14 and a side wall 15, and the oil sump 13 is distributed in the bottom wall 14.

In the process of frying and roasting food materials, the food materials are placed on the bottom wall of the tray body 1, the contact area between the food materials and the bottom wall 14 is the largest, and the food materials are most likely to adhere to the bottom wall 14, so that the bottom wall 14 of the tray body 1 is uniformly provided with the oil collecting grooves 13, the non-sticky effect of the tray body 1 is ensured, meanwhile, the processing difficulty is reduced, and the cost is saved.

Embodiment two: the tray 1 comprises a bottom wall 14 and a side wall 15, and the oil sumps 13 are distributed on the bottom wall 14 and the side wall 15.

The side wall 15 and the bottom wall 14 are both provided with the oil collecting groove 13, so that the surface of the tray body 1, which is in contact with the food material, can have an effect of non-adhesion, and the tray body 1 can have an omnibearing non-adhesion effect.

It should be noted that, the base material of the tray body 1 of the present utility model is made of stainless steel, and of course, a non-stick layer may be plated on the surface of the stainless steel base material, so as to further improve the non-stick performance.

In a preferred embodiment, as shown in fig. 4, the inner wall of the disc 1 is provided with a PVD coating 2.

PVD: physical vapor deposition (Physical Vapor Deposition, PVD) refers to a technique of vaporizing a material source (solid or liquid) surface into gaseous atoms or molecules or partially ionizing them into ions by a physical method under vacuum conditions, and depositing a thin film having a specific function on a substrate surface by a low-pressure gas (or plasma) process, and physical vapor deposition is one of the main surface treatment techniques.

The PVD coating 2 is arranged on the inner wall of the tray body 1, the PVD coating 2 covers the contact area between the tray body 1 and food materials when the food materials are cooked, the PVD coating 2 can well protect the tray body 1 from being discolored, meanwhile, the friction coefficient is reduced, the service life of the tray body 1 is prolonged, meanwhile, the non-tackiness between the baking tray and the food materials is improved, and consumers can cook and clean more conveniently; in addition, because PVD coating 2 is the metal coating, when the user turns over stir-fry, PVD coating 2 can protect disk 1 is difficult for the fish tail, and then further prolonged disk 1's life has reduced use disk 1's cost has reduced, has promoted user's use experience. Meanwhile, as the PVD coating 2 is a metal coating, the metal coating is not easy to decompose at high temperature compared with a resin coating, and the service life of the disc body 1 is prolonged.

Further, the thickness of the PVD coating 2 is smaller than the depth of the oil sump 13.

The thickness of the PVD coating 2 is less than the depth of the oil sump 13. So that the oil collecting groove 13 can maximize the effect of collecting the oil of the meat food materials, the situation that the effect of collecting the oil of the meat food materials by the oil collecting groove 13 is poor due to the fact that the depth of the oil collecting groove 13 is shallower because the thickness of the PVD coating 2 is thicker is avoided, and the reliability of collecting the oil by the oil collecting groove 13 is improved.

Preferably, the thickness of the PVD coating is 0.5-2.5 um.

As a preferred embodiment of the present utility model, as shown in fig. 3, the ridge 11 forms an adaptation groove 111 on the outer wall of the disc 1, and the oil guide groove 12 forms an adaptation protrusion 121 on the outer wall of the disc 1.

According to the utility model, the convex lines 11 are correspondingly of a groove structure at the outer side of the disc body 1, so that the wall thickness at the convex lines 11 is reduced, the overall thickness of the disc body 1 is thinner, on one hand, the convex lines 11 are simpler and more convenient to manufacture, the disc body 1 is easier to stretch to form beefsteak lines, the processing difficulty is reduced, on the other hand, the wall thickness at the convex lines 11 is thinner, the heat transfer path is shortened, the heat transfer efficiency is improved, the temperature at the convex lines 11 is rapidly increased, and the cooking time of food materials is shortened.

Further, as shown in fig. 3, the wall thickness of the disc 1 is greater at the oil guide groove 12 than at the ridge 11.

The wall thickness of disk body 1 in lead oil groove 12 department is greater than the wall thickness of burr 11 department, on the one hand, burr 11 closely laminates with food material, will the wall thickness of burr 11 department reduces, can make the temperature of burr 11 department promotes faster, and then can form the line fast on food material surface to shorten the time that has reduced the culinary art, improve heating efficiency. On the other hand, when the disc body 1 is manufactured, the wall thickness of the oil groove is set to be larger than that of the convex line 11, and the oil guiding groove 12 area provides supporting force for the convex line 11 area so as to avoid deformation of the disc body 1.

As a preferred embodiment of the present utility model, as shown in fig. 5, the tray 1 includes a first contact layer 16 and a second contact layer 17 located outside the first contact layer 16, the ridge 11 is disposed on the first contact layer 16, and a soaking cavity 18 is provided between the second contact layer 17 and the first contact layer 16.

The tray body comprises a first contact layer 16 and a second contact layer 17 arranged on the outer side of the first contact layer 16, the convex patterns 11 are arranged on the first contact layer 16, a soaking cavity 18 is formed between the second contact layer 17 and the first contact layer 16, part of heat of the second contact layer 17 is transferred to the first contact layer 16 in a radiation heat transfer mode in the soaking cavity 18, and compared with a heat transfer mode in contact, the radiation heat transfer mode is more uniform, therefore, the soaking cavity 18 can uniformly transfer heat to the convex patterns 11, the heat at each convex pattern 11 is more similar, the grain color formed on the surface of a food material is more uniform, the taste is more uniform, and the use experience of a user is improved.

It should be noted that the structure of the second contact layer 17 is not particularly limited, and may be a planar structure, as shown in fig. 5, or may be a convex structure disposed outwardly where the second contact layer 17 is located on the ridge 11, which is not limited herein.

Further, the soaking cavities 18 are arranged in a one-to-one correspondence with the ribs 11, and each soaking cavity 18 is communicated with each other.

The soaking cavities 18 are mutually communicated, so that the bottoms of the ribs 11 can be subjected to heat radiation through air to transfer heat, heat between the ribs 11 can be uniform, the temperature of the ribs 11 is close, uneven heat transfer between the ribs 11 caused by uneven heating of the tray body 1 is avoided, carbonization of food materials at the position with higher heating temperature is caused by higher temperature, the overall heating uniformity of the tray body 1 is improved, the taste of food materials cooked by the frying and baking tray is improved, and the use experience of a user is further improved.

As a preferred embodiment of the present embodiment, the soaking chamber 18 is filled with a heat-conducting medium.

Will soaking cavity 18 intussuseption is filled with heat-conducting medium, makes on the one hand the heat conduction of disk body 1 is more even, and then makes the heating of edible material more even, improves the taste of preparation edible material, on the other hand has improved the efficiency of heat transfer between the disk body 1 has reduced the time of culinary art edible material, and then has reduced the time that the user waited, has further promoted user experience.

The heat transfer medium is not particularly limited, and is preferably a superconducting medium.

As a preferred embodiment of the present utility model, as shown in fig. 3, the side wall 15 of the oil sump 13 is provided with a guide transition surface 131 so that the width of the bottom of the oil sump 13 is smaller than the width of the notch.

The side wall 15 of the oil collecting tank 13 is provided with the guiding transition surface 131, namely, the width of the tank bottom of the oil collecting tank 13 is smaller than that of the notch, and compared with the fact that the width of the tank bottom of the oil collecting tank 13 is the same as that of the notch, the contact area of the notch of the oil collecting tank 13 and food materials is increased, the contact area of oil liquid in the oil collecting tank and the food materials is increased, namely, the contact area of the convex patterns 11 and the food materials is reduced, the possibility of adhesion of the food materials is further reduced, and the non-adhesive performance of the tray body 1 is improved; on the other hand, open formula design, convenience of customers stretches into cleaning tool in the oil collecting tank 13 clear up, and is preferred, direction transition face 131 is arc or cambered surface structure, arc or cambered surface direction transition face 131 can not produce the health dead angle when the clearance, reduces the clearance degree of difficulty.

As a preferred embodiment of the present utility model, as shown in fig. 1 and 2, the frying and baking pan further includes an oil receiving pan (not shown in the drawings) disposed below the pan body 1, the protruding patterns 11 are disposed in a central area of the pan body 1, an oil drain port 19 is formed in an outer peripheral area of the pan body 1, and an oil guiding inclined plane is disposed at the oil drain port 19.

Will burr 11 set up in the central region of disk body 1, oil drain 19 has been seted up to the peripheral region of disk body 1, oil drain 19 department is provided with leads oily inclined plane, so that when the fluid in the disk body 1 is more, fluid can lead down to flow under the guide of oil groove 12 to the peripheral region, and pass through oil drain 19 discharge extremely connect the food tray, just oil drain 19 department is provided with leads oily inclined plane, and then is convenient for the fluid outflow more, avoids the fluid to deposit in disk body 1 leads to when cooking food material fluid splashes and because the condition of the great influence taste of food material fluid. Meanwhile, an oil receiving disc is arranged below the baking tray, so that oil flowing out through the oil guiding inclined plane is concentrated, the condition that the oil flows to the ground to increase the cleaning difficulty of a user is avoided, and the baking tray is convenient to clean.

The utility model can be realized by adopting or referring to the prior art at the places which are not described in the utility model.

In this specification, each embodiment is described in a progressive manner, and identical and similar parts of each embodiment are all referred to each other, and each embodiment mainly describes differences from other embodiments.

The foregoing is merely exemplary of the present utility model and is not intended to limit the present utility model. Various modifications and variations of the present utility model will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. which come within the spirit and principles of the utility model are to be included in the scope of the claims of the present utility model.

Claims (10)

1. A stainless steel frying and baking pan without coating, which comprises a pan body and is characterized in that,

the partial area of disk body is towards inside uplift in order to be in the inner wall of disk body forms the burr, form between the burr and lead the oil groove, the surface interval of burr is provided with a plurality of oil sumps, adjacent form between the oil sump and keep apart the muscle to be used for supporting edible material.

2. The uncoated stainless steel pan-heater of claim 1,

the tray body comprises a bottom wall and side walls, and the oil collecting grooves are distributed on the bottom wall; alternatively, the oil sumps are distributed between the bottom wall and the side walls.

3. The uncoated stainless steel pan-heater of claim 2,

the inner wall of the tray body is provided with a PVD coating.

4. The uncoated stainless steel pan-heater of claim 3,

the thickness of the PVD coating is less than the depth of the oil sump.

5. The uncoated stainless steel pan-heater of claim 1,

the convex patterns are formed on the outer wall of the tray body to form an adapting groove, and the oil guide grooves are formed on the outer wall of the tray body to form adapting protrusions.

6. The uncoated stainless steel pan-heater of claim 5,

the wall thickness of the disc body at the oil guiding groove is larger than the wall thickness at the convex line.

7. The uncoated stainless steel pan-heater of claim 1,

the tray body comprises a first contact layer and a second contact layer positioned outside the first contact layer, wherein the convex patterns are arranged on the first contact layer, and a soaking cavity is formed between the second contact layer and the first contact layer.

8. The uncoated stainless steel pan-heater of claim 7,

the soaking cavities are arranged in one-to-one correspondence with the convex patterns, and the soaking cavities are mutually communicated.

9. The uncoated stainless steel pan-heater of claim 7,

and the soaking cavity is filled with a heat-conducting medium.

10. The uncoated stainless steel pan-heater of claim 1,

the side wall of the oil collecting groove is provided with a guiding transition surface, so that the width of the groove bottom of the oil collecting groove is smaller than that of the notch.