Frying-baking device with oil guiding function

Abstract

The invention discloses a frying-baking device with an oil guiding function. The frying-baking device with the oil guiding function comprises a lower shell, a lower baking pan component, an upper shell and an upper baking pan component, wherein the lower baking pan component is arranged in the lower shell; the upper baking pan component is arranged in the upper shell; the lower shell is rotatablely connected with one side of the upper shell in a hinging manner. The frying-baking device with the oil guiding function is characterized in that an upper oil outlet nozzle is molded at a place, which approaches a hinging position, of the upper baking pan component; an oil collecting gap is formed between the upper end surface of the lower baking pan component and the inner wall of the lower shell; a lower oil outlet nozzle is molded at a place, which approaches the hinging position, of the lower baking pan component; a first oil collecting hole which can receive oil liquid coming out from the upper oil outlet nozzle is molded at a place, which approaches the hinging position, of the lower shell; a second oil collecting hole which can receive oil liquid coming out from the lower oil outlet nozzle through the oil collecting gap is molded at a place, which is below the lower baking pan component, of the lower shell; the outer end surface of the lower shell is provided with an oil collecting groove in a detachable manner; an oil inlet end of the oil collecting groove communicates with both the first oil collecting hole and the second oil collecting hole. The frying-baking device with the oil guiding function has the advantages that the oil collection is thorough and the cleaning is convenient.

Description

Technical field [0001] The invention relates to a cooking device, in particular to a grilling device. Background technique [0002] The existing grilling machine heats the food at the same time through the upper and lower baking pans, which saves the time for the food to be cooked thoroughly and reduces the action of the user turning the food, so it is accepted by more users. The upper and lower grill pans of the traditional grilling machine are respectively fixedly connected with the upper shell assembly and the lower shell assembly. In order to meet the thickness requirements of different foods, and to make the grilling surfaces of the upper and lower grills closely fit the food, the upper shell is usually The body component and the lower shell component are designed as floating dumplings. [0003] However, when cooking thick food, the upper grill pan and the upper shell assembly are raised together, which separates the originally closed fastening surfaces of the upper shell ass...

AI Technical Summary

Problems solved by technology

[0003] But when cooking thick food, the upper baking pan and the upper shell assembly are raised together, so that the originally airtight fastening surfaces of the upper shell assembly and the lower shell assembly are separated, resulting in a larger gap, and the upper grill The tray is in a tilted state and cannot be aligned with the lower baking tray. Therefore, there are the following disadvantages: First, due to the existence of the gap, the food will be exposed to the air too much, causing more heat loss and more water evaporation, which affects the quality of the food. Second, due to the inclination of the upper baking pan, the heating surfaces of the upper baking pan and the lower baking pan cannot be in contact with the upper and lower surfaces of the food as a whole, so that when the food part near the hinge is undercooked, the food part far away from the hinge Already cooked, which affects the quality of grilled food

However, the design of the oil guide structure in the existing technology is complicated, and the oil is not necessarily splashed and entered into the electrical control, which has potential safety hazards and needs to be improved.

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