JPS6179920A - Tray for oven - Google Patents

Abstract

PURPOSE:To prevent the warp of a tray and improve a finished cooking by a method wherein quarter circular portions are formed at four corners of a rectangular bottom surface, a flange is made at an entire circumference of the bottom surface ends and some embossings are formed at an entire bottom surface. CONSTITUTION:Some embossings 15 are arranged at a bottom surface 10, quarter circular portions are formed at four corners and a flange part 12 is formed at an entire circumference of the bottom surface end portions. Due to these embossings 15, the material at the bottom surface 10 may extend to show a gradual curved shape, resulting in that a relative pulling action between the flange 10 and the bottom surface 10 caused by a difference in thermal expansion of the flange 12 and the bottom surface 10 generated in case of putting a food 1 on the tray 3 and heating it in the oven may be accommodated by the curved portions. Therefore, it is possible to prevent a warp of the tray. Also in the case that a cold food is placed on the preheated tray 3, a relative pulling between the flange 12 and the bottom surface 10 caused by a difference in thermal expansion may also be accommodated to prevent a warp of the tray. With this arrangement, it is possible to get a uniform and better finishing of the food.

Description

DETAILED DESCRIPTION OF THE INVENTION FIELD OF THE INVENTION The present invention relates to an oven saucer used during cooking in a heating cooker.

Structure of conventional examples and their problems In recent years, oven saucers have become larger as cooking appliances have become larger, and as a result, they have become more likely to warp due to thermal distortion.

The conventional oven tray as described above will be described below with reference to the drawings.

Fig. 1 is a plan sectional view of a heating cooker using an oven saucer, Fig. 2 is a perspective view showing the oven saucer in a warped state, Fig. 3 is a plan view of a conventional oven saucer, and Fig. 4 3 shows a sectional view taken along line A-A in FIG. In Fig. 1, 1 is a food, 2 is a heating chamber for heating the food 1, 3 is an oven tray on which the food 1 is placed, and 4 is a rail provided on the left and right side walls of the heating chamber 2. Place the oven tray 3. 5 is a heater that heats the heating chamber 2, 6 is a circulation fan that sends the heat generated by the heater 5 to the heating chamber 2, and sucks and circulates the hot air after heating the food 1; 7 is a circulation that rotates the circulation fan 6. Fan motor, 8 is an outlet for blowing hot air into heating chamber 2, 9 is food 1 in heating chamber 2
1o is the bottom surface of the oven saucer 3, 11 is a quarter provided at the four corners of the bottom surface 1o.
The circular part 12 is a flange part provided around the entire circumference of the end of the bottom surface 10, 13 is a flat circular aperture bottom provided in the center of the bottom surface 10, and 14 is a tall container with a small bottom area.

The operation of the oven tray configured as described above will be explained below.

First, the heating method of the heating cooker as shown in Figure 1 is as follows:
The hot air in the heating chamber 2 is sucked through the suction port 9 and blown out toward the heater 5. When passing through the heater 5, the hot air is heated and becomes high-temperature hot air, which is blown out into the heating chamber 2 through the air outlet 8). be done. The blown out high-temperature hot air spreads and flows along the side wall of heating chamber 2, changes direction when it hits the front door of heating chamber 2, flows along the door, and separates hot air coming from the left and hot air coming from the right. The hot air collides with the hot air, changes direction, passes through the center of the heating chamber 2, and is sucked from the suction port 9 by the circulation fan 6. By repeating the above process, the hot air is circulated and the food 1 is heated. When meat such as chicken thighs is heated by eating it directly on the oven saucer 3 without using a container, the flange portion 12 of the oven saucer 3 is hit by high-temperature hot air, so the rate of thermal expansion is large; The bottom surface 10 on which the food 1 is placed has a low rate of thermal expansion as heat is taken away by the food 1, which causes thermal distortion and warps as shown in Figure 2, and also heats the oven tray 3. After putting it in chamber 2 and preheating it,
In some cases, the food 1 is placed directly on the oven tray 3 and reheated for cooking. In this case, the temperature of the oven tray 3 is approximately 300°C when preheating is completed, and the food expands evenly. However, since the temperature of the food 1 placed on it is room temperature or lower, when the food 1 is placed on the preheated oven tray 3, the temperature of that part will drop rapidly and heat shrink. This causes thermal strain and warps as shown in FIG.

This warping becomes larger as the temperature of the food 1 becomes lower. Once the temperature of the oven saucer 3 becomes uniform, the warp will hardly return to its original state, and the warp will remain as a permanent deformation. Therefore, a tall container with a small base area should be used. In this case, the result is a lack of stability, which is inconvenient for use.

In addition, the warpage changes the flow of hot air in the heating chamber 2, causing uneven heating and creating raw and burnt areas, resulting in an unsatisfactory result. Conventionally, in order to eliminate the above-mentioned drawbacks, the central part of the oven tray 3 was narrowed into a circular planar shape as shown in Figures 3 and 4 to improve mechanical strength and prevent warping. As the oven saucer 3 has become larger as the heating cooker has become larger, it has become less likely to warp than before.For this reason, the larger the oven saucer a becomes, the larger the diameter of the aperture is. Since there is no effect unless the aperture depth is increased, the diameter of the aperture is increased and the aperture height is increased.However, in the above configuration, (1) The inclination angle of the aperture bottom 13 becomes large, so the base area If a tall container 14 with a small size is used, it will lack stability and cannot be placed in that area, reducing the actual cooking area and reducing the effect of increasing the size of the cooking device.

(2) Place parchment paper (like a roll cake) on the oven tray 3.
If you place a sheet of paraffin paper (paraffin paper) and pour the fluid dough onto it and cook it, it will become thinner by the height of the squeeze provided in the center of the oven tray, and when rolled into a roll, the center part will be at the edge. It becomes thinner compared to the original and looks very unsightly.
Also, compared to other parts, heat is transmitted to the center of the dough faster in the thinner part of the center, so the center bakes faster. The color, taste, and texture are different, making it look bad and taste bad when eaten.

(3) When the butter roll is fermented and baked in the oven saucer 3, the butter roll placed on the slanted part of the squeeze in the center of the oven saucer 3 will slide and stick to other butter rolls. Since it had to be torn and peeled off after it was baked, it had the disadvantage that it looked very unsightly.

Purpose of the Invention In view of the above-mentioned drawbacks, the present invention provides a method to prevent warping even if any food is placed on any place on the bottom surface of a large oven tray and heated, and also to be able to place any food on the bottom surface of a preheated oven tray. It allows cooking without warping no matter what food is placed on it, it can be placed stably even in tall containers with a small base area, and even roll cakes can be baked to an even thickness that is almost invisible. To provide an oven saucer which is even and prevents butter rolls from moving and sticking to other butter rolls.

Structure of the Invention In order to achieve this object, the oven saucer of the present invention has the following features:
Consisting of a square bottom surface, 1/4 circular parts provided at the four corners of the bottom surface, a flange portion provided around the entire circumference of the end of the bottom surface, and a stamp provided on the entire bottom surface, With this configuration, the bottom surface of the engraved material stretches a little and is gently curved, resulting in a difference in thermal expansion between the flange and the bottom surface on which the food is placed, causing too much tension and causing the oven tray to become unusable. It will not warp. Although it is curved, the height of the curve is less than 2 mm, and the height of the curve gradually increases from the periphery of the bottom, so even tall containers with a small base area can be placed stably because the slope of the bottom is small. The roll cake can be baked to an almost even thickness without any uneven baking, and the butter roll will not slide or move, so it will not stick to other butter rolls.

DESCRIPTION OF EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings.

5 is a bottom view of the oven saucer of the present invention, FIG. 6 is an enlarged sectional view taken along the line BB' in FIG. 5, FIG. 7 is a sectional view taken along the line 5-5, and FIG. The CC' sectional view in the figure shows the state during cooking. In Figures 5 to 8, 1
0 is a bottom surface, 11 is a 1/4 circular portion, and 12 is a flange portion, which has the same structure as the conventional oven saucer shown in FIG.

15 is a stamp provided on the entire bottom surface 10.

The configuration of the oven saucer configured as described above will be explained below.

First, as shown in FIG. 7, the oven saucer 3 before cooking has a stamp 15 on the bottom surface 10, so the material on the bottom surface 10 stretches and is gently curved.Next, the preheated heating chamber 2, when the food 1 is placed on the oven saucer 3 and heated, the flange portion 12 of the oven saucer 3 is hit by high-temperature hot air as shown in FIG. In the part of the bottom surface 1o where the food 1 is placed, heat is absorbed by the food 1 and the rate of thermal expansion is low, so the flange portion 12 and the bottom surface 10 are pulled together. , the material of the bottom surface 10 is stretched and gently curved. Therefore, the bottom surface 1o is stretched by the stretcher 72 part 12, and the curved height D becomes lower. As a result, the bottom surface 1o
0 does not warp because it can follow the thermal expansion of the flange portion 12.

If only the oven tray 3 is placed in the heating chamber 2 for preheating, the temperatures of the flange portion 12 and the bottom surface 10 will rise in the same way, so the markings 15 are provided in the same way as in Fig. 7. When food 1 at room temperature or lower temperature is placed on the bottom 10 of the preheated oven tray 3, the bottom 10 of which is gently curved, the temperature of the bottom 1° on which the food 1 is placed rapidly increases. The flange portion 12
and the bottom surface 1o are pulled together, but as in Fig. 8, the bottom surface 1o
The flange portion 12 and the bottom surface 10 do not pull against each other and warp because the forward bending height D of 0 is reduced and expanded.

As described above, according to this embodiment, by providing the markings on the entire bottom surface, any food can be placed anywhere on the bottom surface and will not warp even when heated, and it can be placed anywhere on the bottom surface of a preheated oven tray. It allows cooking without warping no matter what food is placed on it, it can be placed stably even in tall containers with a small base area, and even roll cakes can be baked to an even thickness that is almost invisible. There is no unevenness. It is also possible to prevent the butter roll from sliding and sticking to other butter rolls.

Although the stamp 15 is provided on the entire bottom surface 10, if the oven tray 3 is not large, it may be provided only in the center of the bottom surface 10.

Effects of the Invention As described above, the present invention provides markings on the entire bottom surface, so that it will not warp even if any food is placed on any place on the bottom surface and heated. No matter what kind of food you place on it, it will cook without warping, it can be placed stably even in tall containers with a small base area, and even roll cakes can be baked to an even thickness that is almost invisible. It also prevents the butter roll from sliding and sticking to other butter rolls, which has a great practical effect.

[Brief explanation of drawings]

Fig. 1 is a plan sectional view of a heating cooker using an oven saucer, Fig. 2 is a perspective view showing the oven saucer in a warped state, Fig. 3 is a plan view of a conventional oven saucer, and Fig. 4 3 is a sectional view taken along line AA' in FIG. 3, FIG. 5 is a bottom view of an oven saucer according to an embodiment of the present invention, and FIG.
B is an enlarged sectional view, FIG. 7 is a c-clFr plane view of FIG. 5, and FIG. 8 is a CC sectional view of FIG. 5, showing a state during cooking. 1...Food, 3...Oven saucer, 1o
...Bottom surface, 11...1/4 circle part, 12...
...flange part, 15...engraved. Name of agent: Patent attorney Toshio Nakao and 1 other person No. 1
Figure 3 Figure 5

Claims (1)

[Claims] An oven saucer comprising a rectangular bottom surface, 1/4 circular parts provided at the four corners of the bottom surface, and a flange section provided around the entire circumference of the end of the bottom surface, and having a stamp on the entire bottom surface.