KR200155505Y1 - Oven tray for a microwave oven - Google Patents

Abstract

The present invention relates to a structure of an oven tray used for cooking food in a state placed on a grasp in a microwave oven.

The oven tray for a microwave oven according to the present invention includes an upper tray for placing food, a lower tray for supporting the upper tray at a predetermined interval, and attached to a central portion of the lower surface of the upper tray. It consists of a bracket that can stop the flow temporarily. The bracket attached to the lower surface of the upper tray temporarily stops or circulates the flow of heat by the heater passing through the lower portion of the upper tray, so that sufficient heat can be supplied to the lower center portion of the upper tray.

Description

Microwave Oven Tray

1 is a partial cross-sectional view showing the flow of heat according to the conventional oven tray.

Figure 2 is a front perspective view showing the structure of the oven tray according to the present invention.

3 is a view showing the flow of heat according to the oven tray according to the present invention,

3 (a) is a partial cross-sectional view when the bracket and the hot air are perpendicular to each other.

Fig. 3 (b) is a partial cross-sectional view when the bracket and hot air are 45 degrees.

* Explanation of symbols for main parts of the drawings

10: oven tray 12: upper tray

14 Bracket 16: Lower Tray

18: grastray 22: pan

24: heater

The present invention relates to an oven tray of a microwave oven, and more particularly, to an oven tray having a structure for supplying heat by the heater to the lower portion of the oven tray more smoothly when using a convection heater.

Microwave ovens are mainly cooked by microwaves, but recently, a convection heater is built in the inside, and the heat from these heaters is used for cooking. FIG. 1 shows a state in which an oven tray used in the case where such a heater is incorporated and an oven tray used when cooking using heat of a heater is raised.

As shown, the oven tray 1 cooks food while rotating like the grastray while being placed on the grastray 2. At this time, the heater 6 is mounted inside the heating chamber of the microwave oven, and heat from the heater 6 is circulated inside the heating chamber by the fan 3 mounted at the rear of the back plate 5. do. The fan (3) is rotated by the convection motor (4).

When cooking is performed in such a state, looking at a path through which heat is transferred to food, the upper part of the object placed on the oven tray 1 receives heat directly from the heater 6 and ripens relatively quickly. The lower end of the object in contact with the oven tray 1 is relatively slow because the heat from the heater 6 is transferred to the object after being transferred to the oven tray 1.

Here, by changing the shape of the back plate 5 through which the wind of the fan 3 circulating the heat in the heater 6 into the heating chamber, the hot air can be supplied intensively to the lower end of the oven plate, Although it is possible to reduce the difference in heat supplied to the upper and lower portions of the food to some extent, there is a limit to changing the structure of the back plate 5 in this way. Moreover, also in the lower end part of the food adjoining the oven tray 1, there exists a difference of the quantity of heat supplied according to a part. Specifically, while the edge portion of the food adjacent to the lower end of the oven tray (1) can receive a relatively large amount of heat, while the heat received at the center of the lower portion of the food is relatively small. There is also a problem that the cooking state is changed even in this part.

In this way, the uneven heating phenomenon of the food produced when the food is placed on the oven tray 1 and cooked using the heat from the heater 6 is inevitable as long as the food is placed on the oven tray or more. In order to solve this problem, an apparatus capable of supplying a sufficient amount of heat to the central portion of the lower portion of the food, in particular, the lower portion of the food (the least amount of heat supplied) is required. Referring to FIG. 1, at the lower part of the oven tray 1 mounted on the grastray 2, heat by a heater is simply configured to pass through the fan 3, so that a lower end of the oven tray 1 is provided. The heat supplied to the central food is not enough.

This problem can be solved by allowing sufficient heat to be supplied to the center of the lower end of the oven tray 1.

It is an object of the present invention to provide an oven tray in which heat is supplied to the center of the lower end of the oven tray when cooking is performed using a heater and heat generated from the heater is supplied into the cooking chamber by a fan. .

Oven tray according to the present invention for achieving the above object, the upper tray for placing food, the lower tray for supporting the upper tray spaced apart by a predetermined interval, and the central portion of the lower surface of the upper tray It is attached to the bracket which can temporarily stop the flow of air.

The bracket according to the present invention temporarily stops the flow of heat passing through the lower portion of the upper tray, or delays the time passing through the central portion, thereby reducing the heating deviation by sufficient amount of heat supplied to the lower central portion of the food. Is expected.

Next, the present invention will be described in more detail with reference to the drawings.

The oven tray 10 according to the present invention includes an upper tray 12 for placing an object to be cooked, a lower tray 16 for maintaining a state in which the upper tray is spaced apart by a predetermined interval, and the upper portion. It consists of a plurality of brackets 14 attached to the lower surface of the tray.

The upper tray 12 is for placing an object to be cooked, and a bracket 14 is attached to the lower surface of the upper tray 12. Although the operation | movement of the said bracket 14 will be mentioned later, hot air collides with the bracket 14, and is a flat plate shape for fully heating the center part of the lower part of the upper tray 12, and one or the appropriate water is attached to the lower surface.

The lower tray 16 is for maintaining the state in which the upper tray 12 is spaced apart from the upper portion by a predetermined interval, so that the supplied hot air can be supplied to the lower portion of the upper tray 12. Therefore, the supplied hot air is supplied to the lower portion of the upper tray 12 spaced apart by the lower tray 16 at a predetermined interval, and the plurality of brackets 14 attached to the lower surface of the upper tray 12 at this time. Bumped into Next, with reference to Figure 3 will be described the configuration and function of the oven tray according to the present invention as the overall configuration of the microwave oven.

FIG. 3 illustrates a relationship in which heat generated from the heater 24 is transferred by the fan 22. When FIG. 3 (a) is supplied with hot air vertically to the bracket 14, FIG. ) Shows a case where hot air collides with the bracket 14 at a constant inclination angle, 45 degrees.

First, it demonstrates with reference to FIG. 3 (a). When the microwave oven is operated, heat is generated in the heater 24, and the heat is supplied into the cavity inside the back plate 25 by the fan 22 rotating by the convection motor 20. At the same time, the grastray 18 in the cavity is rotated by a driving device (not shown), and the oven tray 10 mounted on the grastray 18 is also rotated.

In FIG. 3, the lower tray 16 is omitted for convenience of description in the oven tray 10 according to the present invention. The lower tray 16 substantially serves only to support the upper tray 12 at a predetermined interval apart from the grastray 18.

When the microwave oven is operated, heat is generated in the heater 24, and the generated heat is supplied into the cavity by the fan 22. As shown by the dotted line, the hot air may be supplied to the food (not shown) placed on the upper portion of the oven tray 10, and some of the hot air may be supplied to the lower surface of the upper tray 12.

Thus, when the hot air by the fan 22 passes through the lower surface of the upper tray 12, the bracket 14 attached to the lower surface of the upper tray 12 heats the heater 24 as shown. When the fan 22 is supplied with hot air and hits the bracket 14 vertically, a part thereof passes through the bottom surface of the bracket 14, while another part hits the bracket 14 and bounces. It will flow to the left and right sides of the hitting bracket 14 and to both ends.

Looking at such a state, in the conventional oven tray, but just passed through the lower end of the oven tray, according to the present invention, the air hit the bracket 14 in its place, that is, the center portion of the lower portion of the upper tray 12 Or, it flows to the left and right sides through the same central part. In this way, the hot air hovered in the central part or flows to both the left and right sides while passing the central part, in the central part of the lower part of the upper tray 12 while the hot air has more time in the central part of the upper tray 12. This means that the amount of calories supplied to the food is increased.

Next, referring to FIG. 3 (b) showing the case where the bracket 14 meets the hot air at an angle of about 45 degrees while the upper tray is rotated like the rotating grastray 18, the upper tray 12 The hot air toward the bottom hits the bracket 14 and passes through the bracket 14 in an oblique direction. In the end, the hot air hits the bracket 14 at the center of the lower surface of the upper tray 12 and flows in a constant direction, but the time of hot air staying at the central portion of the upper tray 12 is further extended. It can increase the temperature of the central part.

Up to now, the flow of hot air in the momentary stop state has been described. Since the oven tray 10 is continuously rotating like the grastray 18, the above-described instantaneous hot air flow is continuously repeated. Accordingly, the bracket 14 of the upper tray 12 that rotates may collide with the hot air flowing through the lower portion of the upper tray 12 to stay in the center portion or to generate vortices that circulate, thereby increasing the heat transfer rate at the center portion. Sufficient heat can be supplied to the part.

The technical gist of the present invention constituted as described above is to allow the heat exchange to occur more in the central portion of the lower portion of the upper tray, so as to temporarily stop the flow of hot air or have a relatively large time. Therefore, other modifications may be possible within the scope of the technical idea.

In the illustrated embodiment, but one bracket is attached to the center of the lower surface of the upper tray, but is not limited to this embodiment, it will be possible to attach a plurality of brackets near the center of the lower surface of the upper tray.

In addition, although the bracket according to the present invention has been shown and described as being flat, it is also possible to form a bracket of a shape other than the flat bracket so that the supplied hot air can be further maintained near the lower center of the upper tray. It is also possible to arrange the brackets in different layers having different shapes, so that the hot air stays in the central part.

According to the present invention configured as described above, when cooking using a heater, it is possible to sufficiently maintain the amount of heat supplied to the lower surface of the oven tray placed above the glass tray, the upper surface and the lower portion of the food to be cooked There is an advantage that the heating variation of the center portion can be eliminated. Therefore, according to the structure of the oven tray according to the present invention, there is a convenience in use that the food to be cooked is evenly heated to cook uniformly as a whole.

Claims (1)

An upper tray for placing food, a lower tray for supporting the upper tray spaced apart at a predetermined interval, and a flow of hot air attached to a central portion of a lower surface of the upper tray to retard the flow of hot air; Oven tray for a microwave oven composed of a bracket for heat transfer from the hot air.