TWM514288U - Wave pattern structure of baking tray - Google Patents

Description

Baking tray corrugated structure

The invention relates to a corrugated structure of a baking tray, in particular to a baking tray corrugation technology which can reduce the contact area of the ingredients to be baked to improve the heating cycle performance of the baking tray.

According to the general baking tray, it is mainly used to hold baked ingredients (such as yeast dough), and can be baked in the oven such as pastry, biscuits, bread or cake. Please refer to FIG. 6 for a conventional baking tray structure, which comprises an integrally formed and planar disk body 100, which is provided with a plurality of cavities 110 for placing the to-be-baked foodstuffs (such as yeast dough). Since the mold hole 110 of the conventional baking tray has a flat shape, the deformation resistance is relatively insufficient, and it is easy to be deformed and damaged due to collision or pushing during the production process; and the ingredients to be baked are Due to the large contact area between the discs, the ingredients to be baked may have poor heat cycle performance at the bottom, which may result in the unsealing of the ingredients to be baked on the disc and the increase of electric energy consumption and the like.

In order to improve the above-mentioned deficiency, the present applicant has proposed a patent as shown in the new type "Bakeware for Baked Goods", No. M324477, which has a corrugated structure to reduce the contact area with the ingredients to be baked and The effect of heat convection is increased; however, the patent cannot be effectively applied to a baking tray having a plurality of cavity structure forms, because when the baking sheet is punched to form a corrugated structure, the deformation resistance of the baking sheet is increased, so in the second time When stamping the process of making a cavity, There will be cases where the punching and forming are not easy, so that the processing requirements of the predetermined size cavity forming cannot be achieved, which causes inconvenience and trouble in the stamping process. Therefore, the patent does have the necessity of further improvement.

The main purpose of the present invention is to provide a corrugated structure of a baking tray, which is mainly provided by the corrugated structure of the cavity, in addition to improving the deformation resistance of the baking tray to increase the structural strength, and reducing the contact area of the to-be-baked food. In order to improve the heating cycle efficiency of heat convection, it has the characteristics of saving electricity consumption, shortening the baking time, good moisture discharge effect, and being less likely to be peeled off and the release effect is better. The technical means for achieving the main purpose is to recess the cavity for the food to be baked, each cavity includes a toroid extending downward from the disk and surrounding each other and a bottom end connected to the torus a bottom surface extending toward the horizontal direction, wherein the bottom surface is provided with a undulating corrugated structure, and the corrugated structure comprises a plurality of convex portions and concave portions adjacent to each other. When the food to be baked is placed in the cavity, the corrugated structure is combined with the plurality of convex portions. The food to be baked is supported to have a plurality of voids between the to-be-baked food and the concave portion.

10‧‧‧ dish

11‧‧‧Border

12‧‧‧ cavity

120‧‧‧nano

121‧‧‧ bottom

13‧‧‧Corrugated structure

130‧‧‧ convex

131‧‧‧ recess

D‧‧‧ gap

Point1‧‧‧

Point2‧‧‧

Fig. 1 is a schematic view showing the implementation of the novel cavity in the form of a long ellipse.

Figure 2 is a schematic view of the present embodiment in which the cavity is circular.

Fig. 3 is a schematic view showing the implementation of another corrugated structure of the present invention.

Figure 4 is a schematic view showing the implementation of the novel baking.

Figure 5 is a partial enlarged view of Figure 4.

Figure 6 is a schematic view of a conventional baking tray structure.

In order to allow your review committee to further understand the technical features of the new model and the technical means to achieve the new object, it will be described in detail with specific examples and drawings: Please refer to Figures 1~5 for the specific implementation of the present invention. For example, a disc body 10 is included, and an edge of the disc body 10 is integrally extended with an outer frame 11 and the disc body 10 is recessed with a plurality of foods 20 to be baked (such as yeast dough). Each of the cavities 12 includes a toroid 120 extending downwardly from the disc body 10 and surrounding each other, and a bottom surface 121 extending from the bottom end edge of the annulus 120 to extend horizontally. The bottom surface 121 is provided with a undulating corrugated structure 13 , and the corrugated structure 13 includes a plurality of convex portions 130 and recesses 131 adjacent to each other. When the food to be baked 20 is placed in the cavity 12 , the corrugated structure 13 is plurally convex. The portions 130 jointly support the foodstuff 20 to be baked, and have a plurality of voids D between the to-be-baked food material 20 and the concave portion 131 to form a heat convection effect.

The cavity 12 may have a rectangular shape, an elliptical shape, an oblong shape or a circular shape. The cavity 12 shown in FIG. 1 has an oblong shape. Further, the cavity 12 shown in FIGS. . Referring to the embodiment shown in FIG. 1A, a concave portion 131 is formed between each of the two adjacent convex portions 130 to recess the bottom surface 121 of the cavity 12 to form a continuous concave and convex portion. The undulating corrugated structure 13.

Specifically, the portion A of FIG. 1 shows that each convex portion 130 is integrally formed by four upwardly inclined inclined surfaces, and a highest common vertex Point1 is formed at the joint, and each inclined surface is quadrangular; In addition, each recess 131 shown in the portion of FIG. 1A is integrally formed by four downwardly inclined slopes, and forms a lowest common bottom point Point2 at the joint, and each slope is quadrilateral, but no more than this. For the sake of limitation, please refer to the circular convex portion 130 and the circular concave portion 131 which are arranged in an array in the corrugated structure 13 shown in FIG.

Referring to FIGS. 1 to 3, in the punching processing embodiment of the present invention, the punching process of the cavity 12 is first performed, and the impact processing of the processing tool and the die can be performed by punching, so that The disk body 10 can be formed into a baking plate having a plurality of cavity portions 12; then, the bottom surface 121 of the cavity 12 is subjected to a punching process of the corrugated structure 13, and the impact of the processing tool and the mold is matched. Processing, and thereby molding the bottom surface 121 of the cavity 12 into a baking sheet having a corrugated structure 13. Since the manufacturing process of the present invention is different from that of the conventional baking pan, the present invention has the characteristics of easy processing and forming, and processing requirements for forming the cavity 12 of a predetermined size. In addition, the convex deformation of the convex portion 130 and the concave portion 131 of the novel array is significantly better than that of the conventional baking tray. Therefore, the present invention is less likely to be deformed due to collision during use and production. damage.

Furthermore, referring to FIG. 4 and FIG. 5, when the user wants to use the baking tray to perform the baking operation, the food to be baked 20 is first placed in each cavity 12 of the tray 10, and then the ingredients to be baked are contained. The tray body 10 of 20 is sent to the oven for baking. During the baking process, since the to-be-baked food material 20 is supported by the common vertices of the plurality of array-arranged convex portions 130, the foodstuff 20 to be baked and the cavity 12 are The contact area of the bottom surface 121 is relatively small. In addition, there are a plurality of voids D between the to-be-baked food material 20 and the concave portion 131 to form a heat convection effect. Therefore, the plurality of voids D between the to-be-baked food material 20 and the concave portion 131 The heating gas can be circulated, in addition to speeding up the baking process, and avoiding the occurrence of the scorching and sticking of the bottom of the to-be-baked food 20 due to long-term contact with the bottom surface 121 of the cavity 12, , can effectively shorten the baking time schedule, thereby saving energy.

Therefore, according to the specific embodiment described above, the present invention can be improved by the arrangement of the corrugated structure of the cavity, in addition to improving the deformation resistance of the baking tray to increase the structural strength. In addition, the contact area of the ingredients to be baked can be reduced to improve the heating cycle efficiency of the heat convection, thereby saving energy consumption, shortening the baking time, good moisture discharge effect, and being less likely to be peeled off and the release effect is better. Features.

The above is only a possible embodiment of the present invention, and is not intended to limit the scope of the patents of the present invention, and the equivalent implementations of other changes according to the contents, features and spirits of the following claims should be It is included in the scope of this new patent. The new type is specifically defined in the structural features of the request item, is not found in the same kind of articles, and has practicality and progress. It has already met the requirements of the invention patent, and has applied for it according to law. Please ask the bureau to approve the patent according to law. The legal rights of the applicant.

10‧‧‧ dish

11‧‧‧Border

12‧‧‧ cavity

120‧‧‧nano

121‧‧‧ bottom

13‧‧‧Corrugated structure

130‧‧‧ convex

131‧‧‧ recess

D‧‧‧ gap

Point1‧‧‧

Point2‧‧‧

Claims (6)

A baking tray corrugated structure comprising a disc body, the disc body recessed with a plurality of cavities for placing the to-be-baked foodstuffs, each of the cavities comprising a bottom extending from the disc body and surrounding each other a toroidal surface, and a bottom surface extending horizontally extending from a bottom end edge of the toroidal surface, wherein the bottom surface is provided with an undulating corrugated structure, the corrugated structure comprising a plurality of convex portions and concave portions adjacent to each other, When the to-be-baked food material is placed in the cavity, the corrugated structure supports the to-be-baked food material by the plurality of convex portions, so as to have a plurality of gaps between the to-be-baked food material and the concave portion. The baking tray corrugated structure according to claim 1, wherein the disc body edge integrally extending upwardly is provided with an interconnecting frame. The baking sheet corrugated structure according to claim 1, wherein the cavity shape is selected from one of a rectangular shape, an elliptical shape, and a circular shape. The baking tray corrugated structure of claim 1, wherein each of the immediately adjacent convex portions forms a concave portion recessed with respect to the convex portion, so that the bottom surface of the cavity forms a continuous undulation The corrugated structure. The baking tray corrugated structure according to claim 1, wherein each of the convex portions is integrally formed by four upwardly inclined inclined surfaces, and a highest common vertex is formed at the joint, and each of the inclined surfaces is a quadrilateral shape. . The baking tray corrugated structure according to claim 1, wherein each of the concave portions is integrally formed by four downwardly inclined inclined surfaces, and a lowest common bottom point is formed at the joint, and each of the inclined surfaces is quadrilateral.