Base plate structure for baking oven with upper heat source

Abstract

The invention discloses a base plate structure for a baking oven with an upper heat source. The technical problem of absence of a base plate structure for the baking oven with the upper heat source at present is solved. The base plate structure comprises a base and a baking tray. The base is made of a plastic material, and a metal plate is arranged in the center of the base. A slotted hole is reserved in the metal plate, and a metal support part capable of sliding in the slotted hole is arranged on the metal plate. The baking tray is supported on the metal support part. The edge of the base plate structure is made of the plastic material with a poor heat transfer effect, and a metal part is arranged at a support part of the baking tray, so that the base plate structure is high in heat resistance, a user can be prevented from touching a base and being scalded, and heat loss is avoided at the same time; oil guiding channels are formed in the baking tray to guide waste oil out of the baking tray, so that the waste oil can be prevented from being deposited; the baking tray has a small support area and a low heat loss ratio; and the baking tray can reliably slide and rotate, so that the requirement that a user moves the baking tray out of or into a baking area or rotates the baking tray to select foods or baking temperature in a barbecue is met.

Description

technical field

[0001] The invention relates to the technical field of ovens, in particular to a chassis structure of an oven with an upper heat source. Background technique

[0002] The existing heat source bottom oven usually includes a base and a baking pan placed on the base, and the heat source is arranged between the baking pan and the base. The food placed on the baking tray is cooked by using the heat emitted upwards from the heat source placed below. This structural solution has the following defects: In order to improve the heat transfer efficiency, the heat source should be installed as close as possible to the bottom surface of the baking pan, and the heat source is located in the base, and the base also absorbs heat during heating. , the residual heat on the base will continue to dissipate and act on the food, causing overheating and affecting the taste; if charcoal is used as the heat source, the method of adding or withdrawing charcoal is used to adjust the h...

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