Frying and baking machine

Abstract

The frying and baking machine comprises a baking tray, an annular heating pipe is arranged on the outer surface of the baking tray, the baking tray comprises a bottom wall, and a plurality of first heat conduction ribs which are arranged at intervals are arranged on the side, facing the center of the baking tray, of the heating pipe in a protruding mode; a plurality of second heat conduction ribs which are arranged at intervals are convexly arranged on the other side, far away from the center of the baking tray, of the heating pipe on the bottom wall, and the first heat conduction ribs and the second heat conduction ribs extend along arc lines. The arc-shaped heat conduction ribs are adopted, heat of the heating pipe can be transferred to more positions covering the baking tray, uniform distribution of heat of the baking tray is achieved, meanwhile, the heat of the heating pipe is directly conducted to the two sides through the first heat conduction ribs and the second heat conduction ribs, the heat conduction path is short, the heat transfer efficiency is high, and the heating efficiency of the baking tray can be improved.

Description

Technical Field

[0001] The present invention relates to the field of kitchen appliances, and in particular to a frying and grilling machine. Background Art

[0002] Currently, grilling machines on the market heat the grilling tray using a heating element to heat the food on the tray. These elements are often heating tubes, which can lead to uneven temperature distribution on the grilling tray, with higher temperatures near the heating tubes and lower temperatures farther away. This uneven heat distribution across the grilling tray results in uneven heating of the food, which can easily cause the center of the food to burn, while the edges receive insufficient heat or become too pale. This not only affects the taste of the food, but also increases the risk of deformation of the grilling tray due to the large temperature variation, which is detrimental to its lifespan.

[0003] To address the above-mentioned problem, existing technologies such as Chinese patent CN205885297U disclose a baking tray, the outer surface of which is provided with a plurality of spaced guide ribs. When an external heat source is used for heating, the heated high-temperature air flows along the outer surface of the baking tray toward the edge of the baking tray under the guidance of the guide ribs. In this way, the areas on the baking tray with less heat can be heated to improve the uniformity of heat distribution on the baking tray.

[0004] While the above solution helps improve the uniformity of the baking tray's temperature distribution, it does so by creating hot air channels between adjacent guide ribs to guide the airflow. On the one hand, the large space in a single hot air channel increases the randomness of the airflow, making it difficult to effectively guide the high-temperature air in the center toward the edge of the baking tray. On the other hand, the straight guide ribs distribute heat only to a small area of ​​the baking tray when it is transferred through them, preventing heat from reaching other areas and limiting the uniformity of the baking tray's heat distribution. Furthermore, in the above solution, the heating element is positioned below the baking tray (independent of the baking tray). When the grill is operating, the heat conduction path is such that the heat from the heating element is first transferred upwards, then along the guide ribs and hot air channels. This results in a long overall heat conduction path, which reduces the heating efficiency of the baking tray. Summary of the Invention

[0005] In order to solve the technical problems of low heating efficiency and uneven heat distribution of the baking tray in the prior art, the present invention provides a grilling machine, which adopts arc-shaped heat-conducting ribs to transfer the heat of the heating tube to more positions covering the baking tray, thereby achieving uniform heat distribution of the baking tray. At the same time, the heat of the heating tube is directly conducted to both sides through the first heat-conducting rib and the second heat-conducting rib. The heat conduction path is short and the heat transfer efficiency is high, which can improve the heating efficiency of the baking tray.

[0006] The present invention discloses a grilling machine, comprising a grilling pan, an outer surface of which is provided with an annular heating tube, and a bottom wall, wherein the bottom wall is provided with a plurality of first heat-conducting ribs arranged at intervals on a side of the heating tube facing the center of the grilling pan, and the bottom wall is provided with a plurality of second heat-conducting ribs arranged at intervals on a side of the heating tube facing away from the center of the grilling pan, wherein both the first heat-conducting ribs and the second heat-conducting ribs extend along arcs.

[0007] The grilling machine of the present invention also has the following additional technical features:

[0008] The longitudinal cross-sectional areas of the first heat-conducting rib and the second heat-conducting rib both shrink in a direction away from the heating pipe.

[0009] The widths of the projections of the first thermal conductive rib and the second thermal conductive rib on the bottom wall both shrink in a direction away from the heat pipe; and / or the heights from the top ends of the first thermal conductive rib and the second thermal conductive rib to the bottom wall both shrink in a direction away from the heat pipe.

[0010] The plurality of first heat-conducting ribs and the plurality of second heat-conducting ribs are arranged in a one-to-one correspondence with the heating pipes, and the corresponding first heat-conducting ribs and second heat-conducting ribs extend along the same arc.

[0011] The bottom wall is provided with an annular groove for accommodating the heating pipe. The groove includes a first groove side wall protruding from the bottom wall away from the bottom wall and a second groove side wall surrounding the outside of the first groove side wall.

[0012] A first sub-side wall connected to the bottom wall is protruded from one end of the plurality of first thermal conductive ribs close to the heating tube, and the plurality of first sub-side walls form a ring-shaped first side wall. A second sub-side wall connected to the bottom wall is protruded from one end of the plurality of second thermal conductive ribs close to the heating tube, and the plurality of second sub-side walls form a ring-shaped second side wall. A groove for accommodating the heating tube is formed between the first side wall and the second side wall.

[0013] The plurality of first thermally conductive ribs are arranged in a first clockwise direction along a direction away from the heat pipe, and the plurality of second thermally conductive ribs are arranged in a second clockwise direction along a direction away from the heat pipe, and the first clockwise direction and the second clockwise direction are arranged in opposite directions; or, the plurality of first thermally conductive ribs and the plurality of second thermally conductive ribs are arranged in the same clockwise direction along a direction away from the heat pipe.

[0014] The plurality of first thermal conductive ribs and the plurality of second thermal conductive ribs are arranged in a one-to-one correspondence relative to the heat pipe, and the corresponding first thermal conductive ribs and the second thermal conductive ribs extend along different arcs; or, the plurality of first thermal conductive ribs and the plurality of second thermal conductive ribs are staggered relative to the heat pipe.

[0015] The plurality of first heat-conducting ribs are arranged in a first clockwise direction away from the heating tube, and the ends of the plurality of first heat-conducting ribs close to the center of the baking tray are connected.

[0016] The first thermally conductive rib and the second thermally conductive rib are both provided with a first inclined surface facing the convex side of the arc, and the acute angle formed between the first inclined surface and the bottom wall gradually increases along the direction away from the heat pipe; the first thermally conductive rib and the second thermally conductive rib are both provided with a second inclined surface facing the concave side of the arc, and the acute angle formed between the second inclined surface and the bottom wall gradually increases along the direction away from the heat pipe.

[0017] Due to the adoption of the above technical solution, the present invention has the following beneficial effects:

[0018] 1. To address the problem of uneven heat distribution on the grill plate, the grilling machine of the present invention uses thermal ribs to transfer heat from the heating tubes to areas with less heat. This can improve the problem of high temperatures near the heating tubes and low temperatures far from the heating tubes, thereby enhancing the uniformity of heat distribution, improving the uniformity of food heating in various areas, and improving the taste of the food.

[0019] At the same time, in order to fully transfer heat, the present application adopts arc-shaped heat-conducting ribs, which can increase the number of heat distribution sites compared to straight ribs, thereby further enhancing the uniformity of heat distribution. Furthermore, when the baking tray is working, the heat of the heating tube can be directly transferred to a distant place (i.e., away from the heating tube) through the first and second heat-conducting ribs on both sides. The short conduction path is conducive to improving the heat transfer efficiency, thereby improving the heating efficiency of the baking tray for food. By arranging the first and second heat-conducting ribs in different areas, it can be ensured that the center and edge of the baking tray can be evenly heated. In this way, whether the food is placed in the center area or off-center, it can be heated evenly, ensuring the cooking effect of the food.

[0020] 2. Since the amount of heat received by the thermally conductive ribs gradually decreases as they move away from the heating pipes, in order to avoid affecting the heat transfer efficiency at locations away from the heating pipes, as a preferred embodiment, the longitudinal cross-sectional areas of the first and second thermally conductive ribs shrink in the direction away from the heating pipes. That is, the volume of the thermally conductive ribs decreases at locations away from the heating pipes, which can reduce the heat storage at the ribs themselves, facilitating the transfer of more heat to the baking tray. This improves heat utilization and ensures that heat transfer efficiency and amount of heat transferred are maintained even at locations away from the heating pipes.

[0021] Furthermore, the shape and size of the thermal ribs at different positions will affect the heat transfer efficiency. In some embodiments, the widths of the projections of the first thermal rib and the second thermal rib on the bottom wall shrink in the direction away from the heating tube; in this way, at positions away from the heating tube, the thermal ribs can quickly and fully transfer the obtained heat to the baking tray, thereby ensuring the heat transfer efficiency and heat distribution at these positions.

[0022] Similarly, in some embodiments, the height from the top to the bottom wall of the first thermal conductive rib and the second thermal conductive rib shrinks in the direction away from the heating tube; since the height of the thermal conductive rib is reduced at a position away from the heating tube, it can transfer more heat to the baking tray, thereby ensuring the heat transfer effect.

[0023] 3. To further improve the uniformity of heat distribution on the baking tray, as a preferred embodiment, multiple first and second thermally conductive ribs are arranged in a one-to-one correspondence with the heating tubes, and the corresponding first and second thermally conductive ribs extend along the same arc. In this embodiment, the corresponding first and second thermally conductive ribs can be considered as a continuous arc rib, with channels formed between adjacent arc ribs. Compared to channels formed by straight ribs, the channels in this application have less radial cross-sectional variation, which facilitates sufficient heat filling. The multiple channels are evenly distributed along the circumference of the baking tray. Under the heat transfer of the thermally conductive ribs, each channel can quickly and evenly distribute heat, and the entire baking tray is heated evenly, which is conducive to improving the heating effect of food. In addition, this arrangement of the first and second thermally conductive ribs enhances aesthetics and facilitates processing.

[0024] 4. To facilitate installation of the heating pipe, as a preferred embodiment, the bottom wall is provided with an annular groove for accommodating the heating pipe, the groove comprising a first groove sidewall protruding from the bottom wall away from the bottom wall and a second groove sidewall surrounding the outside of the first groove sidewall. In this way, by directly protruding the groove on the bottom wall, processing is facilitated, and the heating pipe is horizontally limited by the first groove sidewall and the second groove sidewall, allowing for secure installation.

[0025] 5. In order to enrich the installation structure of the heating pipe, as a preferred embodiment, a plurality of the first heat-conducting ribs are each protrudingly provided with a first sub-side wall connected to the bottom wall at one end close to the heating pipe, and the plurality of the first sub-side walls form a ring-shaped first side wall; a plurality of the second heat-conducting ribs are each protrudingly provided with a second sub-side wall connected to the bottom wall at one end close to the heating pipe, and the plurality of the second sub-side walls form a ring-shaped second side wall; a groove for accommodating the heating pipe is formed between the first side wall and the second side wall; the first sub-side wall and the second sub-side wall are formed simultaneously when machining the heat-conducting ribs, and the groove is then enclosed by the plurality of first sub-side walls and the plurality of second sub-side walls, thereby omitting the step of additionally designing the groove, and not requiring the formation of continuous first and second side walls; the machining precision is low, and cost control is facilitated.

[0026] 6. The first and second thermally conductive ribs are both arranged radially. To enrich the arrangement of the first and second thermally conductive ribs, in one embodiment, multiple first thermally conductive ribs are arranged in a first clockwise direction away from the heat pipe, and multiple second thermally conductive ribs are arranged in a second clockwise direction away from the heat pipe, with the first clockwise direction and the second clockwise direction being opposite to each other. In another embodiment, multiple first thermally conductive ribs and multiple second thermally conductive ribs are both arranged in the same clockwise direction away from the heat pipe.

[0027] 7. To improve the heat conduction paths inside and outside the heating tube (the area surrounded by the heating tube is the inside), as a preferred embodiment, multiple first thermally conductive ribs and multiple second thermally conductive ribs are arranged in a one-to-one correspondence with the heating tube, and the corresponding first thermally conductive ribs and second thermally conductive ribs extend along different arcs. In this way, when the first thermally conductive ribs and the second thermally conductive ribs extend along different arcs, the first thermally conductive ribs and the second thermally conductive ribs can have different curvatures, so that different heat transfer paths can be designed according to actual needs, thereby improving the heat distribution in the middle or edge of the baking tray.

[0028] Furthermore, in addition to the above-mentioned scheme of correspondingly arranging the first thermal ribs and the second thermal ribs, the first thermal ribs and the second thermal ribs can also be staggered relative to the heating tube, that is, they can be arranged according to actual needs, according to the required number of first thermal ribs and second thermal ribs and the required heat distribution.

[0029] 8. In order to increase the temperature in the center of the grilling pan and concentrate more heat in the central area to meet the demand for rapid heating of concentrated food, as a preferred embodiment, the plurality of first heat-conducting ribs are arranged in a first clockwise direction away from the heating tube, and the plurality of first heat-conducting ribs are connected at one end close to the center of the grilling pan; in this way, the heat of the heating tube can be transferred to the central area of ​​the grilling pan through the plurality of first heat-conducting ribs, so that the central area of ​​the grilling pan can be continuously heated to a certain degree, thereby meeting the user's utilization of the heat in this area, such as for grilling meat, etc., enriching the use scenarios of the grilling machine.

[0030] 9. To further accelerate the transfer of heat to the baking tray, the shape of the heat-conducting ribs can be optimized. By designing them into a shape similar to a mountain peak, the heat transfer efficiency can be improved. As a preferred embodiment, the first heat-conducting rib and the second heat-conducting rib are both provided with a first inclined surface facing the convex side of the arc, and the acute angle formed between the first inclined surface and the bottom wall gradually increases along the direction away from the heating tube; the first heat-conducting rib and the second heat-conducting rib are both provided with a second inclined surface facing the concave side of the arc, and the acute angle formed between the second inclined surface and the bottom wall gradually increases along the direction away from the heating tube; in this way, the heat from the heating tube first reaches the top of the heat-conducting rib. Since the top of the heat-conducting rib is relatively sharp, it is conducive to the rapid transfer of heat along the inclined surface to the baking tray; and, at a position far away from the heating tube, the inclined surface becomes relatively steep, which can shorten the heat transfer path, so that the position far away from the heating tube can reduce heat loss and ensure the heat transfer effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] The drawings described herein are used to provide a further understanding of the present invention and constitute a part of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:

[0032] Figure 1 This is a schematic structural diagram of a baking tray according to one embodiment of the present application.

[0033] Figure 2 This is a schematic diagram of the corresponding arrangement of the first thermally conductive rib and the second thermally conductive rib in one embodiment of the present application.

[0034] Figure 3 This is a schematic diagram of the first thermal rib and the second thermal rib arranged along the same clockwise direction in one embodiment of the present application.

[0035] Figure 4 This is a schematic diagram of the first thermal conductive rib and the second thermal conductive rib arranged along different clockwise directions in one embodiment of the present application.

[0036] Figure 5 Schematic diagram of the slope change of the thermal rib in one embodiment of the present application.

[0037] Reference numerals:

[0038] 10. Baking tray; 11. Heating tube; 101. Bottom wall; 12. First heat-conducting rib; 13. Second heat-conducting rib; 121. First inclined surface; 122. Second inclined surface; 14. Channel; 15. Groove; 151. First groove side wall; 152. Second groove side wall; 153. Recess. DETAILED DESCRIPTION

[0039] In order to more clearly illustrate the overall concept of the present invention, a detailed description is given below in combination with the accompanying drawings by way of examples.

[0040] In order to more clearly understand the above-mentioned objects, features and advantages of the present application, the present application is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features therein can be combined with each other in the absence of conflict.

[0041] It should be noted that many specific details are set forth in the following description to facilitate a full understanding of the present invention. However, the present invention can also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0042] In addition, in the description of the present invention, it should be understood that the terms "center", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "axial", "radial", "circumferential", etc., indicating the orientation or position relationship, are based on the orientation or position relationship shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0043] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features being referred to. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of such features. Throughout the description of this application, "plurality" means two or more, unless otherwise specifically defined.

[0044] In the present invention, unless otherwise expressly specified or limited, terms such as "installed," "connected," "connect," and "fixed" should be understood broadly. For example, they can refer to fixed connections, detachable connections, or integration; they can refer to direct connections or indirect connections through an intermediate medium; they can refer to internal communication between two components or interactions between two components. However, the phrase "direct connection" indicates that the two connected entities are not connected through a transition structure, but are connected solely through a connecting structure to form a single entity. Those skilled in the art will understand the specific meanings of the above terms in the present invention based on the specific circumstances.

[0045] In the present invention, unless otherwise clearly specified and limited, a first feature "above" or "below" a second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.

[0046] like Figures 1 to 5 As shown, the present application provides a grilling machine, including a grilling tray 10, an outer surface of which is provided with an annular heating tube 11, and the grilling tray 10 includes a bottom wall 101, and the bottom wall 101 is provided with a plurality of first heat-conducting ribs 12 arranged at intervals on the side of the heating tube 11 facing the center of the grilling tray 10, and the bottom wall 101 is provided with a plurality of second heat-conducting ribs 13 arranged at intervals on the other side of the heating tube 11 away from the center of the grilling tray 10, and the first heat-conducting ribs 12 and the second heat-conducting ribs 13 both extend along arcs.

[0047] Specifically, the baking tray 10 is of a detachable structure or a non-detachable structure. When it is set to a detachable structure, it is convenient to clean the baking tray 10. The heating tube 11 is arranged on the heating surface of the baking tray 10, and the heat transfer is fast, which is conducive to the working surface of the baking tray 10 being heated quickly and thus heating the food. Furthermore, by providing heat-conducting ribs on the heating surface of the baking tray 10, it is conducive to the conduction of the heat of the heating tube 11, and the heat can be prevented from being limited to the position near the heating tube 11. The heating tube 11 is provided with at least one circle, with the circumference of the heating tube 11 as the boundary. The first heat-conducting rib 12 can transfer heat to the inner side of the circumference, that is, the area close to the center of the baking tray 10, and the second heat-conducting rib 13 can transfer heat to the outer side of the circumference, that is, the area close to the edge of the baking tray 10. In this way, after the heat on the baking tray 10 is evenly distributed, the uniformity of heating the food can be improved.

[0048] Specifically, the shape of the heating tube 11 is diverse. It can adopt a conventional C-shape, in which case both ends of the heating tube 11 are located on the annular body formed by the heating tube 11; or the heating tube 11 can adopt a Figures 1 to 4 Alternatively, the heat pipe 11 can be configured as an Ω-shaped heat pipe, with both ends extending radially inwardly from the annular body, i.e., toward the center of the baking tray. This improves the utilization of the inner space within the annular region. Alternatively, the heat pipe 11 can be configured as an Ω-shaped heat pipe, with both ends extending outwardly from the annular body. Alternatively, the heat pipe 11 can comprise multiple coils, for example, an outer annular coil and an inner annular coil, which are connected as a single unit. By optimizing the shape of the heat pipe 11, it is possible to arrange the heating range appropriately for the size of the baking tray 10, thereby improving heating uniformity.

[0049] Because the heat-conducting ribs extend along an arc, they can cover more locations on the baking pan 10 than straight ribs, thereby increasing the heat transfer to more locations on the baking pan 10. This improves the overall heat coverage and facilitates even heating of the food. The multiple first heat-conducting ribs 12 and the multiple second heat-conducting ribs 13 are arranged radially, and by properly setting the distribution density, heat distribution can be effectively improved.

[0050] When the baking tray 10 is working, the heat of the heating tube 11 is transferred to the baking tray 10 through the heat conducting ribs. For example, channels 14 are formed between adjacent heat conducting ribs. The heat on adjacent heat conducting ribs can be transferred simultaneously, which can speed up the heat transfer to the channel 14.

[0051] The present application does not make specific requirements on the shape of the heat-conducting ribs. For example, columnar ribs (such as those with a longitudinal cross-section that is directional or circular) or conical ribs can be used. By optimizing their shape, the heat transfer efficiency can be further improved. For example, when conical ribs are used, the heat-conducting ribs are formed into a shape similar to a mountain peak, with a sharper top, which can reduce heat loss and help transfer heat to the baking tray 10 as quickly as possible. Furthermore, along the radial direction of the heating tube 11, if the heat-conducting ribs have a consistent configuration (manifested by uniform volume), since the heat-conducting ribs far from the heating tube 11 obtain relatively less heat, if the volume of the heat-conducting ribs is still large, heat loss will inevitably increase, which will reduce the amount of heat transferred to the baking tray 10. In order to solve the above problem and enable the sites on the baking tray 10 far from the heating tube 11 to also obtain sufficient heat, it is preferred that the heat-conducting ribs have different sizes at different positions.

[0052] As a preferred embodiment, the longitudinal cross-sectional areas of the first and second heat-conducting ribs 12, 13 both decrease in a direction away from the heat pipes 11. Because the volume of the heat-conducting ribs decreases as they move away from the heat pipes 11, the heat storage at the rib locations themselves is reduced, allowing more heat to be transferred to the baking tray 10. This improves heat utilization and ensures heat transfer efficiency and heat volume even at locations away from the heat pipes 11.

[0053] In a specific example, the longitudinal cross-sectional area of ​​the thermal ribs may vary gradually, such as gradually decreasing in a direction away from the heat pipe 11. Alternatively, the longitudinal cross-sectional area of ​​the thermal ribs may vary in a stepwise manner. For example, when columnar ribs are used, each thermal rib may be composed of multiple segments, and the longitudinal cross-sectional area of ​​each segment decreases in a direction away from the heat pipe 11 (while the longitudinal cross-sectional area of ​​each segment is uniform).

[0054] Furthermore, depending on the rib's configuration, a parameter of the rib can be varied. For example, in one embodiment, the widths of the projections of the first and second ribs 12, 13 on the bottom wall 101 decrease as they move away from the heat pipes 11. This design allows the ribs to quickly and fully transfer heat away from the heat pipes 11 to the grill pan 10, ensuring efficient heat transfer and heat distribution at these locations.

[0055] like Figure 1 As shown, two points, M and N, on the thermal rib are selected. Point M is closer to the heat pipe 11 than point N. The width of the projection of the thermal rib on the bottom wall 101 at point M is L1, while the width of the projection of the thermal rib on the bottom wall 101 at point N is L2. Clearly, L1 is greater than L2. Because point N is farther from the heat pipe 11, its temperature is lower than that at point M. Reducing the heat-carrying area of ​​the thermal rib at point N helps reduce heat loss and ensures sufficient heat transfer to the baking tray 10.

[0056] In another embodiment, the height of the first and second thermally conductive ribs 12, 13 from their top ends to the bottom wall 101 decreases as they move away from the heat pipes 11. Because the height of the thermally conductive ribs decreases farther away from the heat pipes 11, they can more quickly and fully transfer the heat they receive to the baking tray 10, thereby ensuring effective heat transfer. For example, at points M and N, the height of the thermally conductive rib at point N is smaller, which helps more of the heat reaching point N be transferred to the baking tray 10, minimizing heat loss.

[0057] Furthermore, in addition to the width and height mentioned above, the parameters related to the shape of the thermal ribs are that when the thermal ribs are tapered, the thermal ribs form a shape similar to a peak, with a sharper top and inclined surfaces on both sides. The change in the inclined surface is also conducive to heat conduction. In one embodiment, the first thermal rib 12 and the second thermal rib 13 are both provided with a first inclined surface 121 facing the convex side of the arc, and the acute angle formed between the first inclined surface 121 and the bottom wall 101 gradually increases in the direction away from the heat pipe 11; the first thermal rib 12 and the second thermal rib 13 are both provided with a second inclined surface 122 facing the concave side of the arc, and the acute angle formed between the second inclined surface 122 and the bottom wall 101 gradually increases in the direction away from the heat pipe 11.

[0058] like Figure 1 As shown, since the heat conducting ribs extend in an arc shape, the inner side of the arc forms a concave side and the outer side forms a convex side. For each first heat conducting rib 12 and each second heat conducting rib 13, the respective first inclined surface 121 and the second inclined surface 122 are arranged opposite to each other. The first inclined surface 121 and the second inclined surface 122 can be a plane or an arc surface (or curved surface) with a certain curvature. Figure 5 As shown, assuming that point M is closer to the heat pipe 11 than point N, the acute angle formed between the first inclined surface 121 and the bottom wall 101 at point M is α1, and the acute angle formed between the first inclined surface 121 and the bottom wall 101 at point N is α2. α2 is greater than α1, meaning that the slope of the first inclined surface 121 at point N is steeper, which helps reduce heat loss and allows more heat to be transferred to the grill pan 10. The principle for the second inclined surface 122 is the same and will not be repeated here.

[0059] On the basis of the above scheme, in order to further improve the uniformity of heat distribution of the baking tray 10, as a preferred embodiment of the present application, multiple first heat-conducting ribs 12 and multiple second heat-conducting ribs 13 are arranged one-to-one with respect to the heating tube 11, and the corresponding first heat-conducting ribs 12 and second heat-conducting ribs 13 extend along the same arc.

[0060] This embodiment can mean that all the first heat-conducting ribs 12 and all the second heat-conducting ribs 13 are arranged in a one-to-one correspondence relationship, such as Figure 2 As shown, alternatively, a portion of the first thermal ribs 12 and a corresponding number of the second thermal ribs 13 may be arranged in a one-to-one correspondence, while the relationship between the remaining first thermal ribs 12 and the second thermal ribs 13 is not required (for example, they may be staggered).

[0061] like Figure 2As shown, the corresponding first and second heat-conducting ribs 12, 13 can be considered as a continuous arc rib, with channels 14 formed between adjacent arc ribs. Compared to channels 14 formed by straight ribs, the channels 14 of the present application have a smaller radial cross-sectional variation, which facilitates sufficient heat filling. Furthermore, multiple channels 14 are evenly distributed along the circumference of the baking tray 10. Under the heat transfer of the heat-conducting ribs, each channel 14 can be quickly and evenly filled with heat, and the entire baking tray 10 is heated evenly, which is conducive to improving the heating effect of food. Furthermore, the arrangement of the first and second heat-conducting ribs 12, 13 can enhance aesthetics and facilitate processing. By adjusting the density of the heat-conducting ribs to ensure appropriate spacing between adjacent first and second heat-conducting ribs 12, 13, the randomness of hot air flow can be effectively avoided, which is conducive to improving the heating efficiency of the channels 14 and ensuring the uniformity of heat distribution in the baking tray 10. By using the baking tray 10 of the present application, the baking tray 10 is heated evenly as a whole, and the temperature difference between the highest temperature point and the lowest temperature point on the baking tray 10 is small. Compared with the conventional baking tray 10, the temperature difference is reduced, which can reduce adverse effects such as structural deformation caused by uneven heating of the baking tray 10.

[0062] It is understood that the first and second heat-conducting ribs 12, 13, which are arranged opposite each other, can extend along the same arc or along different arcs. The first and second heat-conducting ribs 12, 13 extending along different arcs means that the curvatures of the arcs on which the first and second heat-conducting ribs 12, 13 are located are different. For example, to ensure that more heat reaches more locations at the edge of the baking tray 10, the second heat-conducting rib 13 is more curved and passes through more locations along the way. However, to ensure that less heat reaches the center of the baking tray 10, the first heat-conducting rib 12 is less curved to reduce heat distribution.

[0063] In other embodiments, the plurality of first thermal ribs 12 and the plurality of second thermal ribs 13 are staggered relative to the heating tube 11. This means that the number and density of the first and second thermal ribs 12, 13 can be adjusted based on the desired heating effect at the center and edges of the baking tray 10. The first and second thermal ribs 12, 13 do not need to be aligned.

[0064] Furthermore, the present application does not specifically limit the arrangement of the plurality of first heat-conducting ribs 12 and the plurality of second heat-conducting ribs 13. For example, in one embodiment, the plurality of first heat-conducting ribs 12 are arranged in a first clockwise direction away from the heating tube 11, and the plurality of second heat-conducting ribs 13 are arranged in a second clockwise direction away from the heating tube 11. The first clockwise direction and the second clockwise direction are arranged in opposite directions. Figure 4As shown, the plurality of first heat conducting ribs 12 are arranged in a counterclockwise direction away from the heating tube 11 , and the plurality of second heat conducting ribs 13 are arranged in a clockwise direction away from the heating tube 11 .

[0065] In another embodiment, the plurality of first heat-conducting ribs 12 and the plurality of second heat-conducting ribs 13 are arranged in the same clockwise direction away from the heating tube 11. Figure 3 As shown, the plurality of first heat-conducting ribs 12 and the plurality of second heat-conducting ribs 13 are arranged in a clockwise direction away from the heating tube 11 .

[0066] Further, such as Figure 1 As shown, in one embodiment, the ends of the plurality of first heat-conducting ribs 12 close to the center of the baking tray 10 are separated from each other, so that the heat conducted along the plurality of first heat-conducting ribs 12 to the central area of ​​the baking tray 10 basically does not overlap, and the center of the baking tray 10 is heated evenly.

[0067] However, in some scenarios, when users wish to utilize the high heat energy in the center of the grilling pan 10 for self-service grilling, for example, it is desirable to enhance the heating of the central area of ​​the grilling pan 10. For example, in one embodiment, multiple first heat-conducting ribs 12 are connected at their ends near the center of the grilling pan 10. This allows the heat conducted along the multiple first heat-conducting ribs 12 to the central area of ​​the grilling pan 10 to overlap, allowing the central area of ​​the grilling pan 10 to maintain a certain degree of heat, facilitating efficient grilling, thereby expanding user needs and improving the user experience.

[0068] The heating tube 11 of the present application is fixed on the heating surface of the baking tray 10. To fix the heating tube 11, a fixed bracket can usually be used to limit the position of the heating tube 11. In order to simplify the fixing structure and the installation procedure of the heating tube 11, the present application uses an annular groove 15 to limit and fix the heating tube 11.

[0069] In one embodiment, the bottom wall 101 is provided with an annular groove 15 for accommodating the heating pipe 11, and the groove 15 includes a first groove side wall 151 protruding from the bottom wall 101 away from the bottom wall 101 and a second groove side wall 152 surrounding the outside of the first groove side wall 151. Figure 1 As shown, by directly protruding the groove 15 on the bottom wall 101, processing is easy, and the heat pipe 11 is horizontally limited by the first groove side wall 151 and the second groove side wall 152, and is securely installed. The first groove side wall 151 and the second groove side wall 152 are both continuous ring-shaped, which can optimize the surrounding effect of the heat pipe 11.

[0070] Furthermore, recesses 153 are provided at positions corresponding to the first groove sidewall 151 and the second groove sidewall 152 . The recesses 153 can be used in conjunction with a fixing bracket to strengthen the fixation of the heating tube 11 .

[0071] In another embodiment, a plurality of first heat-conducting ribs 12 are provided with a first sub-side wall connected to the bottom wall 101 at one end close to the heating tube 11, and the plurality of first sub-side walls form a ring-shaped first side wall. A plurality of second heat-conducting ribs 13 are provided with a second sub-side wall connected to the bottom wall 101 at one end close to the heating tube 11, and the plurality of second sub-side walls form a ring-shaped second side wall. A groove 15 for accommodating the heating tube 11 is formed between the first side wall and the second side wall.

[0072] In this embodiment, the first sub-side wall and the second sub-side wall are formed simultaneously by machining the heat-conducting ribs, and then the plurality of first sub-side walls and the plurality of second sub-side walls are used to enclose the groove 15, thereby omitting the step of additionally designing the groove 15, and there is no requirement to form a continuous first side wall and a continuous second side wall. The machining precision is low, and it is convenient to control the cost. The plurality of first sub-side walls can be connected to each other to form a continuous annular first side wall, or there are gaps between the plurality of first sub-side walls. Similarly, the plurality of second sub-side walls can be connected to each other to form a continuous annular second side wall, or there are gaps between the plurality of second sub-side walls. When the plurality of first sub-side walls and the plurality of second sub-side walls are both non-continuous structures, the plurality of first sub-side walls and the plurality of second sub-side walls can be arranged correspondingly or staggered, as long as the groove 15 finally formed can effectively limit the heat pipe 11.

[0073] In this application, the first and second thermal ribs 12, 13 are connected to the grilling pan 10 via rounded corners at their ends away from the heating tubes 11. This smooth transition facilitates the transfer of more heat to the grilling pan 10, minimizing heat loss. Furthermore, in the embodiment in which the grooves 15 are provided, the locations where the first and second thermal ribs 12, 13 connect to the sidewalls of the grooves 15 can also be rounded to improve heat transfer efficiency.

[0074] The technical solutions protected by the present invention are not limited to the above-described embodiments. It should be noted that the combination of the technical solutions of any one embodiment with the technical solutions of one or more other embodiments falls within the scope of protection of the present invention. Although the present invention has been described in detail above using general descriptions and specific embodiments, it is obvious to those skilled in the art that modifications or improvements can be made based on the present invention. Therefore, such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A grilling machine, comprising a grilling pan, wherein the outer surface of the grilling pan is provided with an annular heating tube, characterized in that: The baking tray includes a bottom wall, wherein the bottom wall is provided with a plurality of first heat-conducting ribs arranged at intervals on a side of the heating tube toward the center of the baking tray, and the bottom wall is provided with a plurality of second heat-conducting ribs arranged at intervals on the other side of the heating tube away from the center of the baking tray, wherein both the first heat-conducting ribs and the second heat-conducting ribs extend along arcs.

2. A grilling machine according to claim 1, characterized in that: The longitudinal cross-sectional areas of the first heat-conducting rib and the second heat-conducting rib both shrink in a direction away from the heating pipe.

3. A grilling machine according to claim 2, characterized in that: The widths of the projections of the first heat-conducting rib and the second heat-conducting rib on the bottom wall both shrink in a direction away from the heating pipe; And / or, the heights from the top ends to the bottom walls of the first and second heat-conducting ribs shrink in a direction away from the heating tube.

4. The grilling machine according to claim 1, characterized in that: The plurality of first heat-conducting ribs and the plurality of second heat-conducting ribs are arranged in a one-to-one correspondence with the heating pipes, and the corresponding first heat-conducting ribs and second heat-conducting ribs extend along the same arc.

5. The grilling machine according to claim 1, characterized in that: The bottom wall is provided with an annular groove for accommodating the heating pipe. The groove includes a first groove side wall protruding from the bottom wall away from the bottom wall and a second groove side wall surrounding the outside of the first groove side wall.

6. The grilling machine according to claim 1, characterized in that: A first sub-side wall connected to the bottom wall is protruded from one end of the plurality of first thermal conductive ribs close to the heating tube, and the plurality of first sub-side walls form a ring-shaped first side wall. A second sub-side wall connected to the bottom wall is protruded from one end of the plurality of second thermal conductive ribs close to the heating tube, and the plurality of second sub-side walls form a ring-shaped second side wall. A groove for accommodating the heating tube is formed between the first side wall and the second side wall.

7. The grilling machine according to claim 1, characterized in that: The plurality of first thermal conductive ribs are arranged in a first clockwise direction away from the heat pipe, and the plurality of second thermal conductive ribs are arranged in a second clockwise direction away from the heat pipe, wherein the first clockwise direction and the second clockwise direction are arranged in opposite directions. Alternatively, the plurality of first heat-conducting ribs and the plurality of second heat-conducting ribs are all arranged in the same clockwise direction along a direction away from the heating pipe.

8. The grilling machine according to claim 1, characterized in that: The plurality of first heat-conducting ribs and the plurality of second heat-conducting ribs are arranged in a one-to-one correspondence with the heat pipes, and the corresponding first heat-conducting ribs and second heat-conducting ribs extend along different arcs; Alternatively, the plurality of first heat-conducting ribs and the plurality of second heat-conducting ribs are staggered relative to the heating pipe.

9. The grilling machine according to claim 1, characterized in that: The plurality of first heat-conducting ribs are arranged in a first clockwise direction away from the heating tube, and the ends of the plurality of first heat-conducting ribs close to the center of the baking tray are connected.

10. The grilling machine according to claim 1, characterized in that: The first heat-conducting rib and the second heat-conducting rib are both provided with a first inclined surface facing the convex side of the arc, and the acute angle formed between the first inclined surface and the bottom wall gradually increases in the direction away from the heating tube; The first heat conducting rib and the second heat conducting rib are both provided with a second inclined surface facing the concave side of the arc, and the acute angle formed between the second inclined surface and the bottom wall gradually increases in the direction away from the heating tube.

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