五、新型說明： 【新型所屬之技術領域】 [0001] 一種方形糕點模具，特別指一種烘焙蛋糕用的工具。 【先前技術】 [0002] 糕餅店營業時間中依人潮數量可劃分出一段人潮最多的 尖峰時間，而糕餅店為了要使顧客購買到最美味的糕點 ，就必須讓糕點趕在人潮湧現的尖峰時間之前出爐。但 如果糕點出爐的時間間隔太久，先出爐的糕點就會置放 太久而使香味漸漸淡去，因此要在人潮湧現的尖峰時間 之前密集的烘焙出大量糕點即為糕餅師傅每天面臨的挑 戰。除了糕餅師傅的手工以外，烘焙的爐具以及模具是 否設計良好亦影響到烘焙的流程與速度，其中承裝食材 的模具必須具備使食材定形的功能，並且食材連同模具 一起送入爐具中烘焙時，若爐具火侯不正確或者模具設 計不良，將使食材外側與内側的受熱不均勻，造成糕點 内外生熟度不同。另外，烘焙完成的糕點需要脫離模具 ，若模具不具有脫模的設計或者設計不佳將造成糕餅師 傅的困擾，且拖延糕點上架販售的時間。 [0003] 另一方面，烘焙糕點的模具除了要具備方便烘烤以及糕 點脫模的功能性以外，亦需使糕點形成具有特色的外貌 ，因此形狀也在設計模具的考量之内。而本案申請人認 為市面上糕點模具在實際使用上或者外觀上仍有不足之 處，因而亟需一種新穎的糕點模具設計。 【新型内容】 表單编號A0101 第3頁/共10頁 M379995 [0004] 基於上述對糕點模具的功能要求，本案申請人提出新穎 的糕點模具，其目的在於提供糕點成形的空間以及確保 糕點内外皆可均勻受熱，並且使糕點可快速脫模，以符 合糕餅店營運所需。 [0005] 本案為一種方形糕點模具，該模具係由一外框以及一承 載座所構成。其中該外框具有一底板以及由該底板邊緣 向上彎折而成的四片牆板，其中該底板為方形且四片牆 板相接，且該底板上具有一開口。而該承載座包含一底 座以及由該底座向上拱起形成一中空柱狀的中空管，該 承載座係可活動的置放於該底板上阻擋該開口以承載待 烘焙的食材，且該承載座可離開該底座將烘焙後之食材 抽出。 [0006] 由於該承載座是可活動的置放於該外框内的，該承載座 上具有中空管，讓糕點師傅的手或工具可伸入該中空管 ，由内施力將該承載座連同成形的糕點抽出該外框。或 者可由該外框上的開口向上推頂該承載座，同樣可使該 承載座連同成形的糕點脫離該外框。再者，由於該中空 管位於該食材之中，可讓食材内侧亦均勻的受熱，加快 糕點完成的時間，讓糕點師傅縮短糕點出爐的時間。 【實施方式】 [0007] 本案為一種方形糕點模具，該方形糕點模具的結構請參 閱圖1與圖2。於圖1及圖2中可見，該方形糕點模具係由 一外框1以及一承載座2所構成，該外框1具有一底板12， 該底板12為方形且具有一開口 13，而該底板12邊緣向上 彎折而形成四片牆板11，該些牆板11相接並與該底板12 表單编號A0101 第4頁/共10頁 M379995 * « 形成容器狀。而該承載座2則包含一底座21以及由該底座 21向上拱起形成一中空柱狀的中空管22，其中該底座21 之形狀與該外框1之底板12相同，且該底座21之面積恰可 谷納於四片牆板11之間的空間，使該承載座2係可活動的 置放於底板12以阻擋該開口 13，使得該中空管22、咳底 座2 1以及該牆板11之間形成一可倒入食材的空間。並且 該底板12上的開口 13與該中空管22相通《該承載座2是可 活動的置放於s亥底板12上，因此該承載座2可以被抽起（ 如圖2所示），其中由於該承栽座2上具有中空管22，讓 糕點師傅的手或工具可伸入該中空管22，由内施力將該 承載座2連同成形的糕點抽出該外框丨。或者不便於透過 中空管22施力時可透過該外框1上的開口13向上推頂該承 載座2，同樣可使該承載座2連同成形的糕點脫離該外框j 〇 [0008] 請參閱圖3，若食材倒入該外框丨與承載座2之間（如虛線 所示之虛擬形態），可在烘培的過程中透過該外框丨與該 承載座2的塑形而形成方形的糕點。且由於該中空管22穿 過食材内部，將使得食材内部亦可較均勻的受熱，方便 糕餅師傅控制烘焙的火候，同時也加快糕點完成的時間 ，讓糕點師傅縮短糕點出爐的時間。並且如前段所述， 該承載座2可輕易帶動食材與外框1脫離，更進一步加快 糕點出爐的時間。使得糕餅店可在人潮湧現的尖峰時間 之前快速的烘焙糕點’讓顧客購買到最美味的糕點。 [0009] 综上所述，雖然本案以較佳實施例揭露如上，然其並非 用以限定本案，任何熟習此技藝者，在不脫離本案的精 表單編號A0101 第5頁/共1〇頁 M379995 神和範圍内，而所作的些許更動與潤飾，皆應涵蓋於本 新型中，因此本新型的保護範圍當視後附的申請專利範 圍所界定者為準。 [0010] 綜上所述，本新型較習知的創作增進上述功效，應已充 分符合新穎性及進步性的法定創新專利要件，爰依法提 出申請，懇請貴局核准本件新型專利申請案，以勵創作 ，至感德便。 【圖式簡單說明】 [0011] 圖1為該方形糕點模具的分解示意圖。 [0012] 圖2為該方形糕點模具的剖面示意圖。 [0013] 圖3為該方形糕點模具的脫模示意圖。 【主要元件符號說明】 [0014] 1 · · · • _ •外框 [0015] 11 · · •···牆板 [0016] 12 · · [0017] 13 · · ....開口 [0018] 2 · · · ...承載座 [0019] 21 · · • · · ·底座 [0020] 22 · · •...中空管 表單編號A0101 第6頁/共10頁V. New description: [New technical field] [0001] A square pastry mold, especially a tool for baking cakes. [Prior Art] [0002] During the opening hours of the pastry shop, the peak time of the crowd can be divided according to the number of people. In order to make the customers buy the most delicious cakes, the cake shop must let the cakes catch up in the peak time of the crowd. Before the release. However, if the time of the pastry is too long, the first baked cake will be placed for too long and the fragrance will fade away. Therefore, it is a daily challenge for the pastry chef to intensively bake a large amount of cake before the peak time of the crowd. . In addition to the master of the pastry chef, whether the baked stove and the mold are well designed also affects the baking process and speed. The mold for the food must have the function of shaping the ingredients, and the ingredients are sent together with the mold to be baked in the oven. If the stove is not properly fired or the mold design is poor, the outside and inside of the food will be unevenly heated, resulting in different maturity inside and outside the cake. In addition, baked finished cakes need to be separated from the mold. If the mold does not have a demoulding design or poor design, it will cause trouble for the pastry chef and delay the sale of the pastry. On the other hand, in addition to the functionality of convenient baking and cake demoulding, the mold for baking cakes also needs to have a characteristic appearance of the cake, so the shape is also considered in the design of the mold. However, the applicant in this case believes that the pastry molds on the market still have shortcomings in actual use or appearance, so a novel pastry mold design is needed. [New Content] Form No. A0101 Page 3 of 10 M379995 [0004] Based on the above functional requirements for pastry molds, the applicant proposed a novel pastry mold, which aims to provide a space for cake making and to ensure both inside and outside the cake. It can be evenly heated and allows the cake to be quickly demolded to meet the needs of the pastry shop. [0005] The present invention is a square pastry mold which is composed of an outer frame and a carrier. The outer frame has a bottom plate and four wall plates which are bent upward from the edge of the bottom plate, wherein the bottom plate is square and four wall plates are connected, and the bottom plate has an opening. The carrier includes a base and a hollow tube formed by the base arching up to form a hollow column, the carrier is movably disposed on the bottom plate to block the opening to carry the food to be baked, and the bearing The seat can leave the base to extract the baked ingredients. [0006] Since the carrier is movable and placed in the outer frame, the carrier has a hollow tube, so that the hand of the pastry chef or the tool can extend into the hollow tube, The carrier draws the frame together with the shaped pastry. Alternatively, the carrier can be pushed up by the opening in the outer frame, and the carrier can be separated from the formed pastry together with the formed pastry. Further, since the hollow tube is located in the food material, the inside of the food material is uniformly heated, and the time for completing the cake is accelerated, so that the pastry chef can shorten the time for the cake to be baked. [Embodiment] [0007] This case is a square pastry mold, and the structure of the square pastry mold is shown in Fig. 1 and Fig. 2. As can be seen in FIG. 1 and FIG. 2, the square pastry mold is composed of an outer frame 1 and a carrier 2 having a bottom plate 12 which is square and has an opening 13 and the bottom plate The edges of the 12 are bent upward to form four wall panels 11 which are joined and joined to the bottom plate 12 Form No. A0101 Page 4 / Total 10 pages M379995 * « Forms a container. The base 2 includes a base 21 and a hollow tubular tube 22 which is arched upwardly from the base 21, wherein the base 21 has the same shape as the bottom plate 12 of the outer frame 1, and the base 21 The area is just in the space between the four wall panels 11, so that the carrier 2 is movably placed on the bottom plate 12 to block the opening 13, so that the hollow tube 22, the cough base 21 and the wall A space is formed between the plates 11 to be poured into the foodstuff. And the opening 13 of the bottom plate 12 is in communication with the hollow tube 22. The carrier 2 is movable and placed on the bottom plate 12, so the carrier 2 can be picked up (as shown in FIG. 2). Since the carrier 2 has a hollow tube 22, the hand or tool of the pastry chef can be inserted into the hollow tube 22, and the carrier 2 is taken out from the outer frame by the internal force. Alternatively, when the force is applied through the hollow tube 22, the carrier 2 can be pushed up through the opening 13 in the outer frame 1, and the carrier 2 can be separated from the formed cake by the outer frame j. [0008] Referring to FIG. 3, if the food material is poured between the outer frame 丨 and the carrier 2 (as shown by the dashed line), it can be formed by shaping the outer frame 丨 and the carrier 2 during the baking process. Square pastry. Moreover, since the hollow tube 22 passes through the inside of the food material, the inside of the food material can be heated more uniformly, which is convenient for the pastry chef to control the baking heat, and also accelerates the time for the completion of the pastry, so that the pastry chef can shorten the time for the pastry to be baked. And as described in the preceding paragraph, the carrier 2 can easily drive the food material out of the outer frame 1, further accelerating the time for the pastry to be baked. This allows the pastry shop to quickly bake pastries before the peak time of the crowd, allowing customers to buy the most delicious pastries. In view of the above, although the present invention is disclosed above in the preferred embodiment, it is not intended to limit the present invention. Anyone skilled in the art, without departing from the fine form number A0101, page 5/1, page M379995 Within the scope of God and scope, a few changes and refinements should be covered in this new type, so the scope of protection of this new type shall be subject to the definition of the scope of the appended patent application. [0010] In summary, the novel creation of the present invention enhances the above-mentioned effects, and should fully comply with the novelty and progressive statutory innovation patent requirements, and submit an application according to law, and invites your office to approve the new patent application. Encourage creation, to the sense of virtue. BRIEF DESCRIPTION OF THE DRAWINGS [0011] FIG. 1 is an exploded perspective view of the square pastry mold. 2 is a schematic cross-sectional view of the square pastry mold. [0013] FIG. 3 is a schematic view showing the demoulding of the square pastry mold. [Explanation of main component symbols] [0014] 1 · · · • _ • outer frame [0015] 11 · · •···wall panel [0016] 12 · · [0017] 13 · · ... opening [0018] 2 · · · ...carrier [0019] 21 · · • · · · Base [0020] 22 · · •... hollow tube form number A0101 Page 6 of 10