Frying and baking machine

Abstract

The invention discloses a frying and baking machine which comprises a baking tray and a plurality of first oil guide lines which are arranged on the bottom wall and bend and extend clockwise from the center area of the bottom wall of the baking tray to the side wall direction at intervals. The second oil guide lines are arranged on the bottom wall and bend and extend at intervals in the anticlockwise direction from the center area of the bottom wall of the baking tray to the side wall; each first oil guide line and the first adjacent second oil guide line in the clockwise direction intersect to form a first intersection point, and each first oil guide line and the second adjacent second oil guide line in the clockwise direction intersect to form a second intersection point; the first protrusions are arranged on the bottom wall and extend from the second intersection points to the center of the bottom wall of the baking tray in the radial direction in a protruding mode, and first oil guide faces inclined to the first oil guide lines and the second oil guide lines are formed on the two sides of the first protrusions in the circumferential direction, so that first oil gathering pits are formed in the first intersection points.

Description

Technical Field

[0001] This application relates to the field of small household appliances, and particularly to a griddle. Background Art

[0002] Generally, a griddle includes a baking tray and heating tubes. Food is placed on the baking tray, and the heating tubes heat the baking tray to complete the cooking of the food. In order to improve the color, aroma and taste of the food, and at the same time to prevent the phenomenon of food burning due to the relatively large power of the heating tubes, before cooking, the user will add edible oil to the baking tray.

[0003] At this time, the ways for consumers to pour oil include: spraying edible oil on the surface of the baking tray with a sprayer, or directly pouring edible oil from an oil pot onto the baking tray. However, the applicant's research found that when using the above two ways to pour oil, there are still problems such as complex operation or the situation that the edible oil accumulates in clusters during the cooking process, which affects the cooking effect of the food.

[0004] Specifically, when directly pouring edible oil from an oil pot onto the baking tray, due to the poor fluidity of the edible oil (compared with water), it cannot spread well in all directions, and the edible oil usually gathers into a lump. One situation is to pour the required amount of oil at one time, and at this time, the phenomenon of gathering into a lump will occur. Another situation is to pour it in small amounts at different positions in multiple times, and at this time, multiple small lumps will appear. Therefore, in order to make the edible oil evenly spread on the surface of the baking tray, the user usually uses tools (such as a brush) to evenly disperse the gathered edible oil on the surface of the baking tray. Although the edible oil can be evenly dispersed on the surface of the baking tray through tools, the process of evenly dispersing the edible oil on the surface of the baking tray is rather cumbersome, affecting the user experience. Or, directly spraying edible oil on the surface of the baking tray with a sprayer makes the distribution of the edible oil on the surface of the baking tray relatively uniform.

[0005] However, the applicant's research found that during the cooking process, the surface tension of the edible oil will change due to the change in temperature (i.e., the thermocapillary effect). The surface tension of the edible oil in the hotter part of the baking tray is smaller, and the surface tension of the edible oil in the colder part is larger. The edible oil will move from the colder part of the baking tray to the hotter area of the baking tray due to the surface tension, so that the edible oil gathers into clusters in the hotter area of the baking tray, affecting the uniform distribution of the edible oil on the baking tray. Therefore, even if the edible oil is evenly spread on the baking tray before cooking, it will gather together due to the thermocapillary effect, and the edible oil cannot be evenly distributed on the baking tray.

[0006] When the cooking oil is not evenly distributed on the baking tray, when the food is placed on the baking tray, the cooking oil cannot come into uniform contact with the surface of the food. As a result, during the cooking process, the surface of the food in contact with the cooking oil can be evenly heated, while the surface of the food not in contact with the cooking oil will be scorched due to direct contact with the relatively high-temperature baking tray, affecting the taste and color of the food.

[0007] Or, as in the Chinese utility model patent CN215191019U, in order to improve the fluidity of the cooking oil and prevent the problem of the cooking oil aggregating into clusters, so that the cooking oil can be evenly distributed on the surface of the baking tray and can spread on the baking tray. One technical direction is to change the bottom wall of the baking tray. By setting the bottom wall of the baking tray to be inclined from the periphery to the middle, when the cooking oil is poured into the baking tray, the cooking oil will gradually slide towards the middle area due to the action of gravity, thus preventing the cooking oil from aggregating only in a single area and being unable to spread to more areas of the baking tray. However, just relying on the action of the self-gravity of the cooking oil to converge towards the middle of the baking tray to spread the cooking oil to more areas, due to the action of its surface tension, only a thin layer of cooking oil will adhere to the surface of the bottom wall of the baking tray in the areas where it has spread, while there is too much cooking oil in the middle area. Because the surface of the bottom wall of the baking tray cannot retain the cooking oil flowing through it, that is, the bottom wall of the baking tray itself cannot make more cooking oil adhere to its surface. As the cooking oil adhering to the surface of the bottom wall of the baking tray moves towards the middle area, there will be less oil in the outer area and it cannot meet the demand for cooking oil when cooking food, that is, it cannot store oil. As a result, the probability of the food in this area being scorched will increase, affecting the cooking effect of the food.

[0008] One of the technical directions is to provide oil storage pits on the bottom wall of the baking pan. For example, in Chinese Utility Model Patent CN205181148, multiple bosses are provided on the bottom wall of the baking pan. The bosses are formed by an arc line extending obliquely along the axial direction of the baking pan, and an oil storage gap is provided between the bosses to achieve the mutual circulation of edible oil between the bosses. When pouring the edible oil onto the bosses of the baking pan, the edible oil will flow along the inclined arc line into the oil storage gap, so that more edible oil can be retained on the surface of the bottom wall of the baking pan. Each boss and the oil storage gap can store the edible oil on the surface of the bottom wall of the baking pan. Since the oil storage gap includes a radial channel and a circumferential channel connected to the radial channel, when the edible oil flows from the arc line of the boss into the oil storage gap, the edible oil entering the oil storage gap can flow along the radial channel in the radial direction of the baking pan or along the circumferential channel in the circumferential direction of the baking pan, that is, the flow path of the edible oil in the oil storage gap is random and cannot flow along a fixed direction. Therefore, it is impossible to effectively converge the edible oil towards the center of the bottom wall of the baking pan, and some edible oil will not be able to contact the food because it is far from the center of the bottom wall of the baking pan, affecting the use efficiency of the edible oil when cooking food.

[0009] Even when those skilled in the art remove the circumferential channel in the oil storage gap, the edible oil will flow directly towards the center of the bottom wall of the baking pan along the radial channel. In this way, on the one hand, since the circumferential channel is removed, the area where the edible oil can adhere is reduced, thus reducing the adhesion amount of the edible oil; on the other hand, since the flow path of the edible oil becomes shorter, the edible oil will flow directly towards the center of the bottom wall of the baking pan without being blocked, directly reducing the adhesion amount of the edible oil adhering to the oil storage gap. As a result, there is more edible oil accumulated in the central area of the bottom wall of the baking pan, while less edible oil in other areas of the bottom wall of the baking pan, and the edible oil is unevenly distributed on the bottom wall of the baking pan, affecting the cooking effect of the food.

[0010] The technical solution of the present application can solve the technical problem that the edible oil cannot be stored in a large amount on the surface of the baking pan due to the surface tension, and at the same time can solve the technical problem that the random flow path of the edible oil in the prior art causes the inability to effectively converge the edible oil towards the center of the bottom wall of the baking pan. Summary of the Invention

[0011] In order to solve the above technical problems, the present application discloses a griddle, which can solve the technical problem that the edible oil cannot be stored evenly in a large amount on the radial or circumferential surface of the baking pan due to the surface tension, and at the same time can solve the technical problems of the random flow path of the edible oil and the short path of the edible oil flowing towards the center of the bottom wall of the baking pan in the prior art.

[0012] A griddle of the present application includes a baking pan. The baking pan includes a bottom wall and a side wall provided on the periphery of the bottom wall. The baking pan further includes:

[0013] A plurality of first oil guiding lines are arranged on the bottom wall and extend in a spaced and curved manner from the central area of the bottom wall of the baking tray towards the side wall in the clockwise direction;

[0014] A plurality of second oil guiding lines are arranged on the bottom wall and extend in a spaced and curved manner from the central area of the bottom wall of the baking tray towards the side wall in the counterclockwise direction;

[0015] Each first oil guiding line intersects with the first adjacent second oil guiding line in its clockwise direction to form a first intersection point, and intersects with the second adjacent second oil guiding line in its clockwise direction to form a second intersection point. The radial distance between the first intersection point and the center of the bottom wall of the baking tray is less than the radial distance between the second intersection point and the center of the bottom wall of the baking tray;

[0016] A plurality of first protrusions are arranged on the bottom wall and protrude radially from each second intersection point towards the center of the bottom wall of the baking tray. The radial distance from the end of each first protrusion extending to the center of the bottom wall of the baking tray is less than the radial distance between the first intersection point and the center of the bottom wall of the baking tray. The first protrusions form first oil guiding surfaces inclined towards the first oil guiding lines and the second oil guiding lines on both sides in its circumferential direction, so that each first intersection point forms a first oil collecting concave pit.

[0017] The following also provides several optional ways, which are not additional limitations to the above overall solution, but only further supplements or optimizations. On the premise of no technical or logical contradictions, each optional way can be combined with the above overall solution alone, or multiple optional ways can be combined with each other.

[0018] Optionally, in order to solve the technical problem that the cooking oil flows towards the side wall of the baking tray, thereby reducing the low use efficiency of the cooking oil. The height of the second intersection point relative to the center of the baking tray is greater than the height of the first intersection point relative to the center of the baking tray.

[0019] Optionally, in order to further solve the technical problem of the randomness of the flow path of the cooking oil. The first oil guiding line and / or the second oil guiding line gradually decreases from the second intersection point to the first intersection point.

[0020] Optionally, in order to solve the technical problem that the contact area between the food and the cooking oil is small. A oil collecting area is arranged at the center of the bottom wall of the baking tray. The oil collecting area has an outer periphery, and the first oil guiding lines and the second oil guiding lines are distributed around and spaced apart on the outer periphery of the oil collecting area.

[0021] Optionally, in order to solve the technical problem of less storage of cooking oil on the baking tray, a plurality of second protrusions are provided on the bottom wall, protruding radially from each first intersection point and extending away from the center of the bottom wall of the baking tray. The radial distance from the end of each second protrusion to the center of the bottom wall of the baking tray is greater than the radial distance between the second intersection point and the center of the bottom wall of the baking tray. The second protrusions form second oil guiding surfaces on both sides of their circumferences, which are inclined towards the first oil guiding line and the second oil guiding line, so that each second intersection point forms a second oil gathering pit.

[0022] Optionally, in order to solve the technical problem that the cooking oil will spill everywhere at the first intersection point, a plurality of third protrusions are provided on the bottom wall. The third protrusions are arranged between adjacent first protrusions and extend from the first intersection point towards the center of the bottom wall of the baking tray.

[0023] Optionally, in order to solve the technical problem that the cooking oil cannot smoothly enter the oil gathering area, the third protrusions enclose to form an oil gathering area, and the oil gathering area is a plane and is located at the lowest point.

[0024] Optionally, in order to solve the technical problem that more cooking oil adheres to the first protrusion, two first oil guiding surfaces intersect to form a first convex ridge, and the highest point of the first protrusion is located in the middle of the first convex ridge.

[0025] Optionally, in order to solve the technical problem that more cooking oil adheres to the second protrusion, two second oil guiding surfaces intersect to form a second convex ridge, and the highest point of the second protrusion is located in the middle of the second convex ridge; or, two second oil guiding surfaces intersect to form a second convex ridge, and the highest point of the second protrusion is located in the middle of the second convex ridge, and a plane part is provided on the second convex ridge, and the plane part extends obliquely upward in the radial direction away from the center of the bottom wall of the baking tray; or, two second oil guiding surfaces intersect to form a second convex ridge, and the highest point of the second protrusion is located in the middle of the second convex ridge, and a plane part is provided on the second convex ridge, and the plane part extends obliquely upward in the radial direction away from the center of the bottom wall of the baking tray. The second convex ridge includes a strip-shaped platform, the strip-shaped platform is connected to the plane part, and the strip-shaped platform extends obliquely downward in the radial direction away from the center of the bottom wall of the baking tray.

[0026] Optionally, in order to solve the technical problem that more cooking oil adheres to the side wall, a plurality of fourth protrusions are provided on the bottom wall, protruding radially from each second intersection point and extending away from the center of the bottom wall of the baking tray. The fourth protrusions form fourth oil guiding surfaces on both sides of their circumferences, which are inclined towards the second intersection point.

[0027] In the griddle of the present application, through the mutual cooperation between the first protrusions, the first oil guide lines and the second oil guide lines, a first oil pooling pit for storing edible oil is formed. Since the multiple first oil guide lines and the multiple second oil guide lines are arranged at intervals, the first oil pooling pits formed by their intersection are also arranged at intervals. In this way, a certain amount of edible oil can be stored on the surface of the bottom wall of the baking tray both radially and circumferentially, while preventing the problem of excessive storage of edible oil on the bottom wall of the baking tray. The multiple first oil guide lines and the multiple second oil guide lines arranged in a curved manner can extend the flow path of the edible oil and also make the edible oil flow along a certain path.

[0028] If the edible oil is guided towards the side wall of the baking tray, the efficiency of the food absorbing the edible oil near the side wall with a lower temperature is much lower than the efficiency of the food absorbing the edible oil near the central area of the baking tray with a higher temperature. Therefore, in order to improve the utilization efficiency of the edible oil, the height of the second intersection point relative to the center of the baking tray is greater than the height of the first intersection point relative to the center of the baking tray.

[0029] The edible oil will flow from the second intersection point in all directions towards the central area close to the bottom wall of the baking tray. This will not only extend the time for the edible oil to flow from the second intersection point to the first intersection point, but also the flow direction of the edible oil is uncertain. In order to enable the edible oil overflowing from the second intersection point to enter the first intersection point along a certain line and evenly, the first oil guide line and / or the second oil guide line gradually decrease from the second intersection point to the first intersection point. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 is a schematic structural diagram of the baking tray of the griddle in an embodiment of the present application;

[0031] Figure 2 is a schematic structural diagram of the baking tray of the griddle in another perspective in an embodiment of the present application;

[0032] Figure 3 is a schematic structural diagram of the baking tray of the griddle in another perspective in an embodiment of the present application;

[0033] Figure 4 is Figure 3 an enlarged structural diagram of part A.

[0034] The reference numerals in the drawings are explained as follows:

[0035] 100, griddle;

[0036] 200, baking tray; 201, bottom wall; 202, side wall; 203, first oil guiding line; 204, second oil guiding line; 205, first intersection point; 206, second intersection point; 207, first protrusion; 208, first oil guiding surface; 209, first oil pooling pit; 210, second protrusion; 211, second oil guiding surface; 212, second oil pooling pit; 213, third protrusion; 214, first ridge; 215, second ridge; 216, flat portion; 217, strip platform; 218, fourth protrusion; 219, fourth oil guiding surface;

[0037] 300, oil pooling area. Detailed implementation manners

[0038] The following will clearly and completely describe the technical solutions in the embodiments of the present application with reference to the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present application.

[0039] It should be noted that when a component is referred to as being "connected" to another component, it can be directly connected to the other component or there may also be an intermediate component. When a component is considered to be "disposed on" another component, it can be directly disposed on the other component or there may be an intermediate component at the same time.

[0040] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the technical field to which this application belongs. The terms used in the specification of this application herein are only for the purpose of describing specific embodiments and are not intended to limit this application. The term "and / or" used herein includes any and all combinations of one or more of the related listed items.

[0041] Such as Figure 1 , Figure 2 , Figure 3 and Figure 4As shown in the figure, a griddle 100 includes a baking pan 200. The baking pan 200 includes a bottom wall 201 and side walls 202 provided on the peripheral side of the bottom wall 201. The baking pan 200 further includes: a plurality of first oil guide lines 203, each of the first oil guide lines 203 is provided on the bottom wall 201 and extends in a spaced and curved manner from the central area of the bottom wall 201 of the baking pan 200 towards the side wall 202 in the clockwise direction; a plurality of second oil guide lines 204, each of the second oil guide lines 204 is provided on the bottom wall 201 and extends in a spaced and curved manner from the central area of the bottom wall 201 of the baking pan 200 towards the side wall 202 in the counterclockwise direction; each first oil guide line 203 intersects with the first adjacent second oil guide line 204 in its clockwise direction to form a first intersection point 205, and intersects with the second adjacent second oil guide line 204 in its clockwise direction to form a second intersection point 206. The radial distance between the first intersection point 205 and the center of the bottom wall 201 of the baking pan 200 is less than the radial distance between the second intersection point 206 and the center of the bottom wall 201 of the baking pan 200; a plurality of first protrusions 207 are provided on the bottom wall 201 and protrude radially from each second intersection point 206 towards the center of the bottom wall 201 of the baking pan 200. The radial distance from the terminal of each first protrusion 207 extending to the center of the bottom wall 201 of the baking pan 200 is less than the radial distance between the first intersection point 205 and the center of the bottom wall 201 of the baking pan 200. The first protrusions 207 form first oil guide surfaces 208 inclined towards the first oil guide lines 203 and the second oil guide lines 204 on both sides in its circumferential direction, so that each first intersection point 205 forms a first oil collecting pit 209.

[0042] In the prior art, when directly pouring edible oil into the baking pan through an oil pot, because the fluidity of the edible oil is poor, it is impossible to spread well in all directions, so the edible oil usually gathers into a mass.

[0043] In order to enable the cooking oil to flow smoothly on the baking tray, in addition to setting the bottom wall 201 of the baking tray 200 to be inclined from the periphery to the middle, the bottom wall 201 of the baking tray 200 can also be set to be inclined from the middle to the periphery. For example, in Chinese Utility Model Patent CN204133276, the cooking oil placed in the middle part of the bottom wall 201 of the baking tray 200 will flow towards the periphery of the baking tray 200, so that the cooking oil converges to the side position of the baking tray 200. In this way, only a small amount of cooking oil will be left on the bottom wall 201 of the baking tray 200, which is convenient for the user to clean the baking tray 200. Setting the bottom wall 201 of the baking tray 200 to be inclined towards the periphery mainly solves the technical problem of reducing the adhesion of the cooking oil on the bottom wall 201 of the baking tray 200, thus facilitating the user to clean the bottom wall 201 of the baking tray 200. Although such a setting facilitates the cleaning of the baking tray 200, for the baking tray 200 during the cooking stage, the baking tray 200 inclined towards the periphery will cause the cooking oil to not adhere well to the bottom wall 201 of the baking tray 200, resulting in a small amount of cooking oil on the bottom wall 201 of the baking tray 200, unable to meet the demand for cooking oil when cooking food during the cooking process. As a result, the cooked food will be scorched due to direct contact with the relatively high-temperature baking tray 200, affecting the taste and color of the food.

[0044] Although the inclined bottom wall of the baking tray can make the cooking oil converge to the lowest point of the baking tray, due to the small surface tension of the cooking oil, at least a small part of the cooking oil can adhere to the surface of the bottom wall of the baking tray when it slides over the bottom wall of the baking tray. That is, except for the lowest point of the baking tray where more cooking oil can converge, there will be less cooking oil in other places on the bottom wall of the baking tray, which will also cause the cooked food to be scorched due to direct contact with the relatively high-temperature baking tray 200.

[0045] In order to increase the amount of cooking oil adhering to the bottom wall 201 of the baking tray 200, so that the amount of cooking oil on the bottom wall 201 of the baking tray 200 can meet the demand for cooking oil by food during the cooking process. In the prior art, continuous and juxtaposed oil storage grooves are provided on the bottom wall 201 of the baking tray 200. For example, in Chinese Utility Model Patent CN217013546U, oil storage grooves are provided on the bottom wall 201 of the baking tray 200. When cooking oil is poured into the oil storage grooves, if the amount of cooking oil is large, it will overflow from one of the oil storage grooves and flow into another oil storage groove through the guiding surface, thereby realizing the storage and flow of cooking oil in each oil storage groove, so that a certain amount of cooking oil can accumulate on the bottom wall 201 of the baking tray 200 to meet the demand for cooking oil by food during the cooking process. Although the continuous and juxtaposed oil storage grooves can store a certain amount of cooking oil, because the oil storage grooves are arranged relatively closely and the oil storage gaps between the oil storage grooves can also store a certain amount of cooking oil, therefore, more cooking oil can be stored in a smaller area on the bottom wall 201 of the baking tray 200. And because of the randomness of the flow path of cooking oil from one oil storage groove into another oil storage groove, it is impossible to effectively converge the cooking oil towards the center of the bottom of the baking tray, which will cause some cooking oil to be unable to come into contact with the food because it is far from the center of the bottom of the baking tray, affecting the use efficiency of cooking oil when cooking food.

[0046] Or, as in Chinese Utility Model Patent CN205181148, the cooking oil will flow into the oil storage gap along the inclined arc line. Since the oil storage gap includes a radial channel and a circumferential channel connected to the radial channel, and since the radial channel directly leads to the central area of the baking tray, when the cooking oil passes through the radial channel, it will pass through the radial channel at a relatively fast speed, so that the amount of cooking oil adhering to the radial channel will be less.

[0047] In order to be able to store a certain amount of cooking oil evenly in the circumferential and radial directions of the bottom wall 201 of the baking tray 200, it can not only provide an appropriate amount of cooking oil for cooking food, but also enable the cooking oil to be evenly in contact with the surface of the food. At the same time, it can extend the flow path of the cooking oil on the bottom wall of the baking tray, so that more cooking oil is stored on the surface of the bottom wall of the baking tray. Therefore, each first oil guiding line 203 and each second oil guiding line 204 are bent and extended, and the first oil guiding line 203 and the second oil guiding line 204 intersect to form a first intersection point 205 and a second intersection point 206. During the flowing process, the cooking oil will flow along the paths of the first oil guiding line and the second oil guiding line to the central area of the bottom wall of the baking tray, reducing the randomness of the flow path of the cooking oil. Since the first intersection point 205 and the second intersection point 206 are not on the same radial direction, the first protrusion 207 protruding radially from the second intersection point 206 towards the center of the bottom wall 201 of the baking tray 200 will not occupy the position of the first intersection point 205, so that there are enough first intersection points 205 on the bottom wall 201 of the baking tray 200. If each first oil guiding line 203 and each second oil guiding line 204 are linearly extended, then the formed first intersection point 205 and second intersection point 206 are on the same radial direction. At this time, the first protrusion 207 will occupy the position of the first intersection point 205, so that there will not be enough first intersection points 205 on the bottom wall 201 of the baking tray 200, thus affecting the cooking effect of the food.

[0048] When spraying cooking oil on the surface of the baking tray through a spray bottle, or directly pouring cooking oil into the baking tray through an oil pot, the cooking oil first fills the first intersection point and the second intersection point as much as possible. After the first intersection point and the second intersection point are filled, the overflowing cooking oil then enters other first intersection points and second intersection points through the first oil guiding line and the second oil guiding line, so that the cooking oil can be evenly distributed on the bottom wall of the baking tray.

[0049] The connection methods between multiple first oil guiding lines and multiple second oil guiding lines include the following several types:

[0050] Method 1 (the method of this embodiment): The multiple first oil guiding lines 203 and the multiple second oil guiding lines 204 are arranged at intervals. That is, in the clockwise direction, the first oil guiding line 203 and the second oil guiding line 204 are arranged in sequence on the bottom wall 201 of the baking tray 200. The second oil guiding lines 204 are arranged on both sides adjacent to one of the first oil guiding lines 203, and the first oil guiding lines 203 are arranged on both sides adjacent to one of the second oil guiding lines 204. The spaced-apart first oil guiding lines 203 and second oil guiding lines 204 can control the distance between each of the first intersections 205. Method 2: The multiple first oil guiding lines 203 and the multiple second oil guiding lines 204 are not arranged at intervals. For example, when there are two second oil guiding lines 204 arranged between two adjacent first oil guiding lines 203, one of the second oil guiding lines 204 cannot intersect with the first oil guiding line 203 to form the first intersection 205, resulting in a relatively large distance between each of the first intersections 205. Method 3: The multiple first oil guiding lines 203 are arranged continuously, and then the multiple second oil guiding lines 204 are arranged continuously. The subsequent optimization of the embodiment mainly focuses on the technical solution of Method 1. Each optimization solution can also combine the technical solutions of Method 2 and Method 3, which will not be specifically described hereinafter.

[0051] The first intersection 205 will cooperate with the first protrusion 207 to form the first oil accumulating pit 209 for storing edible oil. If the distance between each of the first intersections 205 is relatively large, it cannot meet the requirement of evenly coating the outer surface of the food with edible oil. And when the food size is relatively small, the food may be located between two first oil accumulating pits 209 and cannot come into contact with the edible oil. At this time, it is equivalent to dry-burning the food by the griddle 100, which easily causes the food to become charred. At the same time, because the distance between each of the first intersections 205 is relatively large, with the size of the baking tray 200 unchanged, the number of points for storing edible oil on the baking tray 200 decreases, resulting in a decrease in the total amount of edible oil stored on the baking tray 200 and affecting the cooking effect of the food. Or, the distance between each of the first intersections 205 may be relatively close, and the number of the first intersections 205 increases. For example, the first oil guiding lines 203 extending in a clockwise curved manner are arranged continuously, and then the second oil guiding lines 204 extending in a counterclockwise curved manner are arranged continuously. At this time, each first oil guiding line 203 will pass through all the second oil guiding lines 204, and each second oil guiding line 204 will also pass through all the first oil guiding lines 203, resulting in an increase in the number of the first intersections 205, thus increasing the total amount of edible oil stored on the baking tray 200 and being unfavorable for the cooking effect of the food.

[0052] In this embodiment, the bottom wall 201 of the baking tray 200 mainly provides the cooking oil necessary for cooking food through the first oil-gathering pit 209. At this time, the widths of the first oil guide line 203 and the second oil guide line 204 are small, and it is difficult for the cooking oil to adhere to or only a small amount of cooking oil adheres to the first oil guide line 203 and the second oil guide line 204. If the user wants to eat high-oil food, it will not be satisfied due to the limited oil storage capacity of the bottom wall 201 of the baking tray 200. In order to increase the storage capacity of the bottom wall 201 of the baking tray 200 for cooking oil, the first oil guide line 203 and / or the second oil guide line 204 are widened to a certain extent. In this way, when the cooking oil flows from the top end to the end of the first protrusion 207, it needs to pass through the first oil guide line 203 and / or the second oil guide line 204 with a certain width before gradually converging into the first oil-gathering pit 209. In the process of flowing through, part of the cooking oil will adhere to the first oil guide line 203 and / or the second oil guide line 204, thereby increasing the amount of cooking oil stored on the bottom wall 201 of the baking tray 200 and meeting the user's demand for eating high-oil food.

[0053] When pouring the cooking oil, part of the cooking oil will fall onto the first protrusion 207. In order to facilitate the cooking oil to flow from the top end of the first protrusion 207 into the first intersection point 205, thereby reducing the adhesion amount of the cooking oil on the first protrusion 207, first oil guide surfaces 208 inclined towards the first oil guide line 203 and the second oil guide line 204 are formed on both circumferential sides of the first protrusion 207. Because the first oil guide surfaces 208 are inclined towards the first oil guide line 203 and the second oil guide line 204, the cooking oil falling onto the first protrusion 207 will flow more towards the first oil guide line 203 and the second oil guide line 204 due to the action of the first oil guide surfaces 208, thereby reducing the adhesion amount of the cooking oil on the first oil guide surfaces 208.

[0054] Therefore, in this embodiment, through the first intersection points 205 arranged at intervals on the bottom wall 201 of the baking tray 200, the first oil-gathering pits 209 formed by the mutual cooperation between the first intersection points 205 and the inclined first oil guide surfaces 208 store the cooking oil, so as to complete the function that the cooking oil can be evenly in contact with the food surface when cooking food and provide an appropriate amount of cooking oil for cooking the food.

[0055] In this embodiment, in order to be able to satisfy that an appropriate amount of cooking oil is in contact with the food during the cooking process, while ensuring that the food remains tender through the cooking oil and improving the color and taste of the food, the amount of cooking oil ingested by the user at one time is reduced.

[0056] The bottom wall 201 of the baking tray 200 is mainly used to place food. The food can be moved and stir-fried on the baking tray 200 by the support of the bottom wall 201. During the process of cooking food, cooking oil, cooking seasonings, water, etc. need to be added. In order to prevent these cooking substances from spilling outside the baking tray 200, it is not convenient for the user to clean the spilled cooking substances. At the same time, the cooking substances do not have enough time to mix and produce fragrance with the taste of the food, which will affect the cooking effect of the food. Therefore, a side wall 202 is provided on the peripheral side of the bottom wall 201, which can prevent the cooking substances from spilling outside the baking tray 200 and enable the cooking substances to fully mix and season with the food. At the same time, during the cooking process, the food itself will also generate moisture. Or when using the griddle 100 to make food that requires a soup base, if there is no side wall 202 on the peripheral side to block the moisture, the baking tray 200 cannot store the moisture and cannot make food with a soup base.

[0057] When cooking food, the food is usually placed in the central area of the baking tray 200 for cooking. In order to improve the utilization efficiency of cooking oil, it is necessary to drain the cooking oil towards the central area of the baking tray 200. If the cooking oil is drained towards the direction close to the side wall 202, when the food wants to adhere to more cooking oil, it needs to move the food to the vicinity of the side wall 202 of the baking tray 200 and rotate around the side wall 202 for one circle before it can adhere to more cooking oil. At the same time, usually, the temperature in the central area of the baking tray 200 is higher than the temperature near the side wall 202. When the food is heated at a higher temperature, it is easy to absorb cooking oil. When the food is at a lower temperature, it is more difficult to absorb cooking oil and the cooking oil is also easy to separate from the food. Therefore, if the cooking oil is guided towards the side wall 202 of the baking tray 200, the efficiency of the food absorbing cooking oil near the side wall 202 with a lower temperature is much lower than the efficiency of the food absorbing cooking oil near the central area of the baking tray 200 with a higher temperature.

[0058] Therefore, in order to improve the utilization efficiency of cooking oil, the height of the second intersection point 206 relative to the center of the baking tray 200 is greater than the height of the first intersection point 205 relative to the center of the baking tray 200.

[0059] When the cooking oil accumulates at the second intersection point 206 and is full, since the height of the second intersection point 206 is greater than that of the first intersection point 205, the cooking oil will flow from the second intersection point 206 towards the direction close to the first intersection point 205. As a result, part of the cooking oil will flow into the first intersection point 205, and the cooking oil is stored on the bottom wall 201 through the first intersection point 205. Since the radial distance between the first intersection point 205 and the center of the bottom wall 201 of the baking tray 200 is less than the radial distance between the second intersection point 206 and the center of the bottom wall 201 of the baking tray 200, that is, the first intersection point 205 is closer to the center of the bottom wall 201 of the baking tray 200 than the second intersection point 206, not only is it easier for the user to place the food in the area close to the center of the bottom wall 201 of the baking tray 200 when placing the food, but also the temperature in the area where the first intersection point 205 is located is higher than the temperature in the area where the second intersection point 206 is located, which is more conducive to the food's absorption and utilization of the cooking oil. At the same time, if the cooking oil is first poured into the first intersection point 205, when the first intersection point 205 is full of cooking oil, the height of the central area of the bottom wall 201 of the baking tray 200 is equal to the height of the first intersection point 205, or the height of the central area of the bottom wall 201 of the baking tray 200 is lower than the height of the first intersection point 205. In both of the above two cases, the cooking oil will not immediately flow towards the second intersection point 206, but will first flow towards the central area of the bottom wall 201 of the baking tray 200, thereby improving the utilization efficiency of the cooking oil.

[0060] Since the height of the second intersection point 206 is higher than that of the first intersection point 205, after the cooking oil overflows at the second intersection point 206, it will flow towards the first intersection point 205. If the cooking oil overflowing from the second intersection point 206 has no corresponding guidance, then the cooking oil will flow in all directions from the second intersection point 206 towards the central area close to the bottom wall 201 of the baking tray 200. In this way, it will not only prolong the time for the cooking oil to flow from the second intersection point 206 to the first intersection point 205, but also due to the randomness of the flow direction of the cooking oil, it is possible that the flow rate of the cooking oil flowing towards a part of the first intersection point 205 is relatively large, while the flow rate of the cooking oil flowing towards another part of the first intersection point 205 is relatively small. Then, there will be a situation where the cooking oil in a part of the first intersection point 205 is full and overflows, while in another part of the first intersection point 205, there will be insufficient cooking oil because only a small amount of cooking oil flows through, resulting in the cooking oil not being able to be full.

[0061] In order to enable the cooking oil overflowing from the second intersection point 206 to enter the first intersection point 205 along a certain line and evenly, thereby reducing the randomness of the flow direction of the cooking oil, the first oil guiding line 203 and / or the second oil guiding line 204 gradually decrease from the second intersection point 206 to the first intersection point 205.

[0062] Since the first oil guide line 203 and / or the second oil guide line 204 gradually decrease from the second intersection point 206 to the first intersection point 205, and the height of the second intersection point 206 relative to the center of the baking tray 200 is greater than the height of the first intersection point 205 relative to the center of the baking tray 200, when the cooking oil overflows from the second intersection point 206, it will enter the first intersection point 205 under the guiding action of the first oil guide line 203 and / or the second oil guide line 204. Thus, the problem of prolonging the flow time of the cooking oil caused by the scattered overflow of the cooking oil can be reduced, the cooking oil has a certain flow direction, and at the same time, the cooking oil can be evenly distributed at the first intersection point 205 and the second intersection point 206.

[0063] The extension lines of the first oil guide line 203 and the second oil guide line 204 extend towards the center of the bottom wall 201 of the baking tray 200 and converge at a point, so that the cooking oil can flow along the first oil guide line 203 and / or the second oil guide line 204 to the center of the bottom wall 201 of the baking tray 200. As mentioned above, during the process of cooking food, the food is usually placed in the central area of the bottom wall 201 of the baking tray 200. Therefore, more cooking oil can be stored in the central area of the bottom wall 201 of the baking tray 200 to contact the food. However, if the extension lines of the first oil guide line 203 and the second oil guide line 204 extend towards the center of the bottom wall 201 of the baking tray 200 and converge at a point, since the first oil guide line 203 and the second oil guide line 204 have a certain depth, it will affect the contact area between the food and the cooking oil. In order to increase the contact area between the central area of the bottom wall 201 of the baking tray 200 and the food, an oil gathering area 300 is provided at the center of the bottom wall 201 of the baking tray 200. The oil gathering area 300 has an outer periphery, and the first oil guide line 203 and the second oil guide line 204 are distributed around the outer periphery of the oil gathering area 300 at intervals. Thus, the cooking oil overflowing from the first intersection point 205 and the second intersection point 206 will flow into the oil gathering area 300 along the first oil guide line 203 and the second oil guide line 204. The oil gathering area 300 is set as a smooth plane, and the first oil guide line 203 and the second oil guide line 204 surrounding the outer periphery of the oil gathering area 300 can enable the cooking oil to enter the oil gathering area 300 from all directions, so that the cooking oil in the oil gathering area 300 can be evenly distributed, preventing the situation where the cooking oil accumulates in some areas of the oil gathering area 300 and there is no cooking oil in another area of the oil gathering area 300.

[0064] If the area of the baking tray 200 is large or the area of the food being cooked is large, when only the first oil-gathering pit 209 is used to store the cooking oil and come into contact with the food, the cooking oil stored in the first oil-gathering pit 209 may not meet the cooking needs of the food, or after the cooking oil in the first oil-gathering pit 209 comes into contact with the food, due to the large area of the food, it cannot be evenly in contact with the food, resulting in some food directly contacting the baking tray 200 at a relatively high temperature and getting burnt, which affects the taste and color of the food.

[0065] In order to increase the contact area between the food and the cooking oil and enable the cooking oil to contact more areas of the food, a plurality of second protrusions 210 are provided on the bottom wall 201. They protrude radially from each first intersection point 205 and extend away from the center of the bottom wall 201 of the baking tray 200. The radial distance from the end of each second protrusion 210 extending to the center of the bottom wall 201 of the baking tray 200 is greater than the radial distance between the second intersection point 206 and the center of the bottom wall 201 of the baking tray 200. The second protrusions 210 form second oil-guiding surfaces 211 that are inclined towards the first oil-guiding line 203 and the second oil-guiding line 204 on both sides in their circumferential directions, so that each second intersection point 206 forms a second oil-gathering pit 212.

[0066] In order to enable the first oil-gathering pit 209 and the second oil-gathering pit 212 to cooperate with each other to make the cooking oil more evenly distributed on the food, there should be a certain distance between the first oil-gathering pit 209 and the second oil-gathering pit 212. Therefore, the radial distance from the end of the second protrusion 210 extending to the center of the bottom wall 201 of the baking tray 200 is greater than the radial distance between the second intersection point 206 and the center of the bottom wall 201 of the baking tray 200. At the same time, the setting of the second protrusions 210 and the second intersection points 206 cooperating with each other to form the second oil-gathering pits 212 can increase the amount of cooking oil stored in the second oil-gathering pits 212, enabling the areas around the food to come into contact with more cooking oil. As described above, when pouring the cooking oil, some cooking oil will fall onto the second protrusions 210. In order to facilitate the cooking oil to flow from the top of the second protrusions 210 to the second intersection points 206, thereby reducing the adhesion amount of the cooking oil on the second protrusions 210, second oil-guiding surfaces 211 that are inclined towards the first oil-guiding line 203 and the second oil-guiding line 204 are formed on both sides in the circumferential direction of the second protrusions 210. Because the second oil-guiding surfaces 211 are inclined towards the first oil-guiding line 203 and the second oil-guiding line 204, the cooking oil falling onto the second protrusions 210 will flow more towards the first oil-guiding line 203 and the second oil-guiding line 204 due to the action of the second oil-guiding surfaces 211, thereby reducing the adhesion amount of the cooking oil on the second oil-guiding surfaces 211.

[0067] When the cooking oil overflows from the first oil-gathering pit 209, if there is still a large amount of cooking oil, only guided by the first oil guide line 203 and the second oil guide line 204, the cooking oil will overflow out of the first oil guide line 203 and the second oil guide line 204 in all directions due to the large flow rate, so that the cooking oil cannot enter the oil-gathering area 300.

[0068] In order to allow more cooking oil to enter the oil-gathering area 300, a plurality of third protrusions 213 are provided on the bottom wall 201 of the baking tray 200. The third protrusions 213 are provided on the bottom wall 201, between adjacent first protrusions 207, and extend from the first intersection point 205 towards the center of the bottom wall 201 of the baking tray 200.

[0069] One end of the third protrusion 213 is connected to the first intersection point 205, and the other end is connected to the periphery of the oil-gathering area 300. And the cross-section of the third protrusion 213 near the first intersection point 205 is smaller, and the cross-section near the oil-gathering area 300 is larger. In this way, when the first intersection point 205 stores cooking oil, because the cross-section of the third protrusion 213 near the first intersection point 205 is smaller, the first intersection point 205 will flow towards the oil-gathering area 300 along the direction of the third protrusion 213 after storing a certain amount of cooking oil. Because the cross-section of the third protrusion 213 gradually increases from the first intersection point 205 to the oil-gathering area 300, it can not only help the cooking oil slide down from the first intersection point 205 into the oil-gathering area 300 more easily, but also enable more flow of cooking oil to smoothly pass through the third protrusion 213, prevent the cooking oil from overflowing in all directions when passing through the third protrusion 213, and allow more cooking oil to enter the oil-gathering area 300. A plurality of third protrusions 213 are provided around the oil-gathering area 300, so that the cooking oil can enter the oil-gathering area 300 from multiple angles, and the cooking oil can be evenly distributed in the oil-gathering area 300.

[0070] In order to enable the cooking oil overflowing from outside the first oil-gathering pit 209 to smoothly enter the oil-gathering area 300, the third protrusions 213 enclose to form the oil-gathering area 300, and the oil-gathering area 300 is a plane and is located at the lowest point.

[0071] The oil-gathering area 300 is located at the lowest point of the entire bottom wall 201 of the baking tray 200. In this way, when the cooking oil overflows from the first oil-gathering pit 209, it will automatically flow towards the oil-gathering area 300 due to the action of gravity, and reduce the probability of flowing towards the second oil-gathering pit 212 after overflowing from the first oil-gathering pit 209.

[0072] As a preferred embodiment, the bottom wall 201 of the baking tray 200 extends obliquely downward from the side wall 202 towards the center of the bottom wall 201 of the baking tray 200. An oil-gathering area 300 is provided at the center of the bottom wall 201 of the baking tray 200, thereby forming a shape in which the bottom wall 201 of the baking tray 200 converges towards the oil-gathering area 300. Each first oil-gathering pit 209 is arranged close to the oil-gathering area 300, and each second oil-gathering pit 212 is arranged away from the oil-gathering area 300. The first oil guiding line 203 and the second oil guiding line 204 are used to connect each first oil-gathering pit 209 and each second oil-gathering pit 212. When cooking oil is poured into the baking tray 200, the cooking oil flows from the second oil guiding surface 211 at the second protrusion 210 to the second oil-gathering pit 212. When the cooking oil in the second oil-gathering pit 212 is full, it enters the first oil-gathering pit 209 under the guidance of the first oil guiding line 203 and the second oil guiding line 204. After the cooking oil in the first oil-gathering pit 209 is full, it enters the oil-gathering area 300 under the guidance of the third protrusion 213, thereby completing the flow of the cooking oil and enabling the cooking oil to come into full contact with the food being cooked.

[0073] The shape of the first protrusion 207 can be a device with a platform at the highest point and inclined towards the first oil-gathering pit 209, for example, it is set as a frustum of a cone. However, when the highest point of the first protrusion 207 is set as a platform, cooking oil will remain on the platform and most of the cooking oil cannot accumulate at the first oil-gathering pit 209.

[0074] In order to enable the cooking oil to flow smoothly from the highest point of the first protrusion 207 to the first oil-gathering pit 209, two first oil guiding surfaces 208 intersect to form a first convex ridge 214, and the highest point of the first protrusion 207 is located in the middle of the first convex ridge 214. The setting of the first convex ridge 214 can enable the cooking oil to flow along the axial direction of the baking tray 200 towards the first oil-gathering pit 209. At the same time, the highest point of the first protrusion 207 is located in the middle of the first convex ridge 214, and the first convex ridge 214 extends obliquely downward along the radial direction from the middle. One end of it is connected to the second intersection point 206, and the other end is connected to the oil-gathering area 300. Thus, the cooking oil falling on the first convex ridge 214 can also flow towards the second intersection point 206 or the oil-gathering area 300, reducing the probability of cooking oil remaining on the first convex ridge 214.

[0075] In order to enable the cooking oil to flow smoothly from the second protrusion 210 to the second oil-gathering pit 212, two second oil-guiding surfaces 211 intersect to form a second convex ridge 215, and the highest point of the second protrusion 210 is located in the middle of the second convex ridge 215; or, two second oil-guiding surfaces 211 intersect to form a second convex ridge 215, and the highest point of the second protrusion 210 is located in the middle of the second convex ridge 215, and a flat portion 216 is provided on the second convex ridge 215, and the flat portion 216 extends obliquely upward in the radial direction away from the center of the bottom wall 201 of the baking tray 200; or, two second oil-guiding surfaces 211 intersect to form a second convex ridge 215, and the highest point of the second protrusion 210 is located in the middle of the second convex ridge 215, and a flat portion 216 is provided on the second convex ridge 215, and the flat portion 216 extends obliquely upward in the radial direction away from the center of the bottom wall 201 of the baking tray 200, and the second convex ridge 215 includes a strip-shaped platform 217, the strip-shaped platform 217 is connected to the flat portion 216, and the strip-shaped platform 217 extends obliquely downward in the radial direction away from the center of the bottom wall 201 of the baking tray 200. The second convex ridges 215 on the second protrusions 210 are all inclined, so that the cooking oil can flow to the second oil-gathering pit 212 or the first oil-gathering pit 209 through the inclined second convex ridges 215, thereby reducing the residue of the cooking oil on the second protrusions 210.

[0076] When cooking food, some cooking oil will adhere to the side wall 202. During the cooking process, it is difficult for the food to touch the cooking oil on the side wall 202, and the cooking oil adhering to the side wall 202 is difficult to be utilized, which will cause waste of cooking oil to a certain extent. In order to enable the cooking oil near the side wall 202 to flow onto the bottom wall 201 for utilization, a plurality of fourth protrusions 218 are provided on the bottom wall 201, protruding radially from each second intersection 206 away from the center of the bottom wall 201 of the baking tray 200. The fourth protrusions 218 form fourth oil guiding surfaces 219 that are inclined towards the second intersection 206 on both sides in the circumferential direction thereof. The fourth protrusions 218 are connected to the side wall 202 and protrude towards the side wall 202. In this way, the cooking oil on the side wall 202 can conveniently flow onto the fourth protrusions 218 and flow into the second oil gathering pits 212 through the fourth protrusions 218. When pouring the cooking oil, some cooking oil will fall onto the fourth protrusions 218. In order to facilitate the cooking oil to flow from the top of the fourth protrusions 218 to the second intersection 206, thereby reducing the adhesion amount of the cooking oil on the fourth protrusions 218, fourth oil guiding surfaces 219 that are inclined towards the first oil guiding line 203 and the second oil guiding line 204 are formed on both sides in the circumferential direction of the fourth protrusions 218. Because the fourth oil guiding surfaces 219 are inclined towards the first oil guiding line 203 and the second oil guiding line 204, the cooking oil falling onto the fourth protrusions 218 will flow more towards the first oil guiding line 203 and the second oil guiding line 204 due to the action of the fourth oil guiding surfaces 219, thereby reducing the adhesion amount of the cooking oil on the fourth oil guiding surfaces 219.

[0077] The technical features of the above-described embodiments can be combined arbitrarily. For the sake of brevity of description, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, it should be considered as the scope described in this specification. When the technical features in different embodiments are shown in the same drawing, the drawing can be regarded as also disclosing the combination examples of the respective embodiments involved.

[0078] The above-described embodiments only represent several implementation manners of the present application. The description is relatively specific and detailed, but it should not be construed as a limitation on the scope of the patent application. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present application, several modifications and improvements can still be made, and these all belong to the protection scope of the present application.

Claims

1. A griddle, comprising a baking tray, the baking tray including a bottom wall and a side wall disposed on the periphery of the bottom wall, characterized in that, The baking tray further includes: A plurality of first oil guiding lines, each of which is disposed on the bottom wall and extends in a spaced and curved manner from the central region of the bottom wall of the baking tray towards the side wall in a clockwise direction; A plurality of second oil guiding lines, each of which is disposed on the bottom wall and extends in a spaced and curved manner from the central region of the bottom wall of the baking tray towards the side wall in a counterclockwise direction; Each first oil guiding line intersects with the first adjacent second oil guiding line in its clockwise direction to form a first intersection point, and intersects with the second adjacent second oil guiding line in its clockwise direction to form a second intersection point. The radial distance between the first intersection point and the center of the bottom wall of the baking tray is less than the radial distance between the second intersection point and the center of the bottom wall of the baking tray; A plurality of first protrusions are disposed on the bottom wall and protrude radially from each second intersection point towards the center of the bottom wall of the baking tray. The radial distance from the end of each first protrusion to the center of the bottom wall of the baking tray is less than the radial distance between the first intersection point and the center of the bottom wall of the baking tray. The first protrusions form first oil guiding surfaces inclined towards the first oil guiding lines and the second oil guiding lines on both sides in its circumferential direction, so that each first intersection point forms a first oil gathering concave pit.

2. The griddle according to claim 1, characterized in that, The height of the second intersection point relative to the center of the baking tray is greater than the height of the first intersection point relative to the center of the baking tray.

3. The griddle according to claim 2, wherein The first oil guiding line and / or the second oil guiding line gradually decreases from the second intersection point to the first intersection point.

4. A griddle according to any one of claims 1-3, characterized in that, An oil gathering area is arranged at the center of the bottom wall of the baking tray. The oil gathering area has an outer periphery, and the first oil guiding lines and the second oil guiding lines are distributed around the outer periphery of the oil gathering area at intervals.

5. The grilling machine according to claim 1, wherein A plurality of second protrusions are disposed on the bottom wall and protrude radially from each first intersection point away from the center of the bottom wall of the baking tray. The radial distance from the end of each second protrusion to the center of the bottom wall of the baking tray is greater than the radial distance between the second intersection point and the center of the bottom wall of the baking tray. The second protrusions form second oil guiding surfaces inclined towards the first oil guiding lines and the second oil guiding lines on both sides in its circumferential direction, so that each second intersection point forms a second oil gathering concave pit.

6. The grilling machine according to claim 1, wherein A plurality of third protrusions are disposed on the bottom wall. The third protrusions are disposed between adjacent first protrusions and extend towards the center of the bottom wall of the baking tray from the first intersection point.

7. A griddle according to claim 6, characterized in that, The third protrusions enclose to form an oil gathering area, and the oil gathering area is a plane and is located at the lowest point.

8. A griddle according to claim 1, wherein, The two first oil guiding surfaces intersect to form a first convex ridge, and the highest point of the first protrusion is located in the middle of the first convex ridge.

9. A griddle according to claim 5, characterized in that, Two second oil guiding surfaces intersect to form a second convex ridge, and the highest point of the second protrusion is located in the middle of the second convex ridge; or, two second oil guiding surfaces intersect to form a second convex ridge, the highest point of the second protrusion is located in the middle of the second convex ridge, and a flat portion is provided on the second convex ridge, and the flat portion extends obliquely upward in a radial direction away from the center of the baking pan bottom wall; or, two second oil guiding surfaces intersect to form a second convex ridge, the highest point of the second protrusion is located in the middle of the second convex ridge, a flat portion is provided on the second convex ridge, the flat portion extends obliquely upward in a radial direction away from the center of the baking pan bottom wall, the second convex ridge includes a strip-shaped platform, the strip-shaped platform is connected to the flat portion, and the strip-shaped platform extends obliquely downward in a radial direction away from the center of the baking pan bottom wall.

10. A griddle according to claim 1, wherein A plurality of fourth protrusions are provided on the bottom wall, protruding from each second intersection point and extending radially away from the center of the baking pan bottom wall, and the fourth protrusions form fourth oil guiding surfaces inclined toward the second intersection point on both sides in the circumferential direction thereof.

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