Cooking apparatus

Abstract

The application provides a cooking equipment, comprising: a base; a heating part, the heating part is arranged in the base; a baking tray assembly, the baking tray assembly is connected with the base, at least part of the heating part is arranged at the bottom of the baking tray assembly, and the heating part is used for heating the baking tray assembly, wherein the baking tray assembly has a cooking unit, the cooking unit is used for cooking food, and the cooking unit is integrally pressure die cast by a multilayer composite material, and the application solves the technical problems of poor heat conduction uniformity, insufficient structural strength, inconvenient cleaning of joint gaps, and poor cooking effect of food caused by single performance of single-layer material and split joint forming of multilayer material of the baking tray of the existing cooking equipment in the prior art.

Description

Technical Field

[0001] This invention relates to the field of cooking equipment technology, and more specifically, to a cooking device. Background Technology

[0002] Most baking pans in existing cooking equipment are made of a single layer of material or are made of multiple layers of material pieced together. Such baking pans not only have relatively simple material properties, which cannot meet the various needs of cooking such as heat conduction and structural strength, but the pieced molding method also leaves gaps in the baking pan. This not only results in poor overall structural integrity and insufficient durability, but also makes it easy for uneven heating to occur. At the same time, stains are easy to remain in the gaps and are difficult to clean, affecting the performance and lifespan of the cooking equipment.

[0003] There is currently no effective solution to the aforementioned technical problems. Summary of the Invention

[0004] The main objective of this invention is to provide a cooking device that solves the technical problems of existing cooking devices, such as poor heat conduction uniformity, insufficient structural strength, inconvenient cleaning of joint gaps, and poor cooking results, caused by the single-layer material having limited performance and the multi-layer material being pieced together.

[0005] To achieve the above objectives, according to one aspect of the present invention, a cooking device is provided, comprising: a base; a heating element disposed within the base; and a baking pan assembly connected to the base, wherein at least a portion of the heating element is disposed at the bottom of the baking pan assembly, the heating element being used to heat the baking pan assembly, wherein the baking pan assembly has a cooking unit for cooking food, the cooking unit being integrally die-cast from multiple layers of composite material.

[0006] Furthermore, the multilayer composite material is formed by iron-aluminum composite.

[0007] Furthermore, the multi-layer composite material layer consists of two layers: an iron baking pan layer and an aluminum baking pan layer, with the aluminum baking pan layer disposed on the outer surface of the iron baking pan layer.

[0008] Furthermore, the multi-layer composite material layer consists of three layers, each comprising two iron baking pan layers and one aluminum baking pan layer, with the aluminum baking pan layer located between the two iron baking pan layers.

[0009] Furthermore, the thickness of the aluminum baking pan layer is less than or equal to the thickness of the iron baking pan layer.

[0010] Furthermore, the aluminum baking pan layer completely covers the outer surface of the iron baking pan layer.

[0011] Furthermore, the aluminum baking pan layer covers part of the outer surface of the iron baking pan layer, and the aluminum baking pan layer includes multiple extension plates, one end of which converges at the geometric center of the iron baking pan layer, and the other end of each extension plate extends along the radial direction of the iron baking pan layer to the edge of the baking pan rim of the iron baking pan layer.

[0012] Furthermore, the cooking equipment includes at least one of an electric griddle, a rice cooker, and a pressure cooker.

[0013] By applying the technical solution of this invention, the cooking unit of the baking pan assembly is integrally die-cast using multi-layer composite materials. This fully utilizes the comprehensive performance of the multi-layer composite materials, improves the structural strength and heat conduction uniformity of the cooking unit, and allows the heating element to heat the baking pan assembly more evenly, thereby ensuring the cooking effect of the food. At the same time, the integral die-cast structure eliminates splicing gaps, which not only enhances the structural integrity and durability of the baking pan assembly, but also facilitates cleaning and maintenance, effectively optimizing the overall performance of the cooking equipment, solving the technical problems, and achieving the desired technical effect. Attached Figure Description

[0014] The accompanying drawings, which form part of this application, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. In the drawings:

[0015] Figure 1 A schematic diagram of the structure of the first embodiment of the cooking device of the present invention.

[0016] Figure 2 A schematic diagram of the structure of the first embodiment of the composite material layer in the cooking device of the present invention.

[0017] Figure 3 A schematic diagram of the structure of the second embodiment of the composite material layer in the cooking device of the present invention.

[0018] The above figures include the following reference numerals:

[0019] 10. Base; 20. Heating unit; 30. Baking tray assembly; 40. Upper shell; 50. Iron baking tray layer; 60. Aluminum baking tray layer. Detailed Implementation

[0020] It should be noted that, unless otherwise specified, the embodiments and features described in this application can be combined with each other. The present invention will now be described in detail with reference to the accompanying drawings and embodiments.

[0021] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0022] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this application are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such terms can be used interchangeably where appropriate so that the embodiments of this application described herein can be implemented, for example, in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover a non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0023] Exemplary embodiments according to this application will now be described in more detail with reference to the accompanying drawings. However, these exemplary embodiments may be implemented in many different forms and should not be construed as being limited to the embodiments set forth herein. It should be understood that these embodiments are provided so that the disclosure of this application is thorough and complete, and that the concept of these exemplary embodiments is fully conveyed to those skilled in the art. In the drawings, for clarity, the thickness of layers and regions may be exaggerated, and the same reference numerals are used to denote the same devices, and therefore their description will be omitted.

[0024] In the structural design and practical application of existing cooking equipment, the baking pans used with it generally exhibit two typical molding and material selection methods, with related defects being quite prominent: One type of baking pan is made from a single metal or non-metal single-layer material through integral processing. This type of single-layer baking pan has limited material properties and functions, only capable of basic food support, and cannot simultaneously meet the comprehensive performance requirements of cooking operations, such as efficient heat conduction, uniform heat transfer, high-temperature resistance and deformation resistance, high structural strength, and wear and corrosion resistance. It is difficult to meet the diverse needs of different ingredients for the heat transfer characteristics and structural reliability of the baking pan. The other type of baking pan, although made from a combination of materials with different properties, is generally assembled by splicing, welding, and snap-fit ​​assembly after being processed into separate parts. This type of multi-layered, separate splicing... After molding, the baking pan will have obvious seams at the joints. On the one hand, this will damage the overall structural integrity of the baking pan, resulting in insufficient rigidity. After long-term exposure to heat or stress, it will be prone to deformation, cracking, and loosening of the joints, significantly reducing the durability of the equipment. On the other hand, the materials of each layer will not be in close contact at the joints, which will cause the heat transfer path to be interrupted and the heat transfer efficiency to be reduced. This will lead to uneven heating of the baking pan, directly affecting the uniformity of food heating and the cooking effect. At the same time, the seams on the surface of the baking pan are very easy to adhere to and accumulate oil and food residue, which not only makes daily cleaning extremely difficult, but also easily breeds bacteria, affecting hygiene. After long-term use, corrosion and aging in the seams and structural loosening will further shorten the overall lifespan of the cooking equipment and reduce the user experience and practical value of the cooking equipment.

[0025] Combination Figure 1 As shown in the specific embodiment of this application, a cooking device is provided, including: a base 10; a heating element 20 disposed within the base 10; and a baking pan assembly 30 connected to the base 10. At least a portion of the heating element 20 is disposed at the bottom of the baking pan assembly 30, and the heating element 20 is used to heat the baking pan assembly 30. The baking pan assembly 30 has a cooking unit for cooking food, and the cooking unit is integrally die-cast from multiple layers of composite material. The integral die-casting of the cooking unit of the baking pan assembly 30 with multiple layers of composite material can fully utilize the comprehensive performance of the multiple materials, significantly improving the heat conduction uniformity and structural strength of the cooking unit. Simultaneously, the integrally formed structure eliminates seams, making the baking pan assembly 30 less prone to deformation and damage, and easier to clean and maintain, thereby optimizing the cooking effect and extending the overall service life of the cooking device. In this embodiment, an upper shell 40 is detachably connected to the top of the base 10.

[0026] Furthermore, the multi-layer composite material is formed by iron-aluminum composite. The iron-aluminum composite material ensures the structural strength and high-temperature resistance and deformation resistance of the cooking unit with iron, while the aluminum material greatly improves the heat conduction efficiency and heat uniformity of the cooking unit. The one-piece molded structure has no splicing gaps, which not only makes the baking pan assembly 30 more robust and durable, but also avoids the difficulty of cleaning oil and residue residue, effectively improving the cooking effect of food and the overall service life of the cooking equipment.

[0027] Specifically, such as Figure 2 As shown, the multi-layer composite material consists of two layers: an iron baking pan layer 50 and an aluminum baking pan layer 60. The aluminum baking pan layer 60 is disposed on the outer surface of the iron baking pan layer 50. The iron baking pan layer 50 ensures the overall structural strength and high-temperature resistance and deformation resistance, while the outer aluminum baking pan layer 60 improves the heat conduction speed and heat uniformity. The two materials work together seamlessly, balancing structural stability and heating and cooking effects. Furthermore, the lack of seams makes cleaning and maintenance easier, effectively improving the performance and durability of the cooking equipment.

[0028] In one exemplary embodiment, such as Figure 3 As shown, the multi-layer composite material consists of three layers, including two iron baking pan layers 50 and one aluminum baking pan layer 60, with the aluminum baking pan layer 60 located between the two iron baking pan layers 50. In this embodiment, the sandwich structure relies on the two outer iron baking pan layers 50 to ensure the structural strength and high-temperature resistance to deformation of the cooking unit. The middle aluminum baking pan layer 60 effectively improves the overall heat conduction efficiency and heat uniformity. The three layers are tightly bonded without gaps, making the baking pan assembly 30 structure more robust and durable, and enabling more uniform heat transfer to improve the cooking effect. Simultaneously, it eliminates the possibility of stains remaining in the gaps, making cleaning easier and significantly optimizing the overall performance and lifespan of the cooking equipment.

[0029] Furthermore, the thickness of the aluminum baking pan layer 60 is less than or equal to the thickness of the iron baking pan layer 50. This thickness ratio ensures that the iron baking pan layer 50 provides sufficient structural strength and high-temperature resistance to deformation for the cooking unit, while also enabling rapid and uniform heat conduction through the aluminum baking pan layer 60. This balances the rigidity and durability of the baking pan structure with improved heating efficiency, preventing deformation or poor heat conduction due to an imbalance in the thickness ratio, and further optimizing the performance and cooking results of the cooking equipment.

[0030] Specifically, the aluminum baking pan layer 60 completely covers the outer surface of the iron baking pan layer 50. This achieves all-around uniform heat conduction, avoiding uneven heating in certain areas. At the same time, the full coverage design enhances the overall structural sealing and integrity, effectively preventing the iron baking pan layer 50 from rusting or deforming. It also keeps the baking pan surface flat and without dead corners, significantly reducing cleaning difficulty and improving the user experience and lifespan of the cooking equipment.

[0031] In this embodiment, the aluminum baking pan layer 60 covers part of the outer surface of the iron baking pan layer 50, and the aluminum baking pan layer 60 includes multiple extension plates. One end of each extension plate converges at the geometric center of the iron baking pan layer 50, and the other end of each extension plate extends radially to the edge of the baking pan rim of the iron baking pan layer 50. This allows for a uniform heat conduction path from the center to the edge using the aluminum extension plates, resulting in more even heating of the baking pan assembly 30 and effectively improving the cooking effect. Simultaneously, the design of covering only a portion of the area reduces the amount of aluminum used, lowering material costs. The main structure of the iron baking pan layer 50 ensures sufficient structural strength and resistance to deformation. The radially extending layout also avoids heat conduction dead zones, reducing localized overheating. Furthermore, the overall structure is simple with no unnecessary gaps, making cleaning and maintenance easier, thus balancing cooking performance, structural durability, and production economy.

[0032] In this embodiment, the cooking equipment includes at least one of an electric griddle, a rice cooker, and a pressure cooker. This allows the structural advantages and heating performance of the baking pan assembly 30 to be adapted to various commonly used cooking appliances, significantly expanding the application scenarios and scope of the equipment, meeting diverse user cooking needs, and improving the overall product's versatility and market applicability. Specifically, the cooking unit of the electric griddle is the baking pan, the cooking unit of the rice cooker is the inner pot, and the cooking unit of the pressure cooker is the pot body.

[0033] For ease of description, spatial relative terms such as "above," "on top of," "on the upper surface of," "above," etc., are used herein to describe the spatial positional relationship of a device or feature as shown in the figures to other devices or features. It should be understood that spatial relative terms are intended to encompass different orientations in use or operation beyond the orientation of the device as described in the figures. For example, if the device in the figures were inverted, a device described as "above" or "on top of" other devices or structures would subsequently be positioned as "below" or "under" other devices or structures. Thus, the exemplary term "above" can include both "above" and "below." The device may also be positioned in other different ways (rotated 90 degrees or in other orientations), and the spatial relative descriptions used herein will be interpreted accordingly.

[0034] In addition to the above, it should be noted that the terms "one embodiment," "another embodiment," and "embodiment" used in this specification refer to specific features, structures, or characteristics described in connection with that embodiment, which are included in at least one embodiment described in the general description of this application. The appearance of the same expression in multiple places in the specification does not necessarily refer to the same embodiment. Furthermore, when a specific feature, structure, or characteristic is described in connection with any embodiment, the intention is to suggest that implementing such a feature, structure, or characteristic in conjunction with other embodiments also falls within the scope of this invention.

[0035] In the above embodiments, the descriptions of each embodiment have different focuses. For parts not described in detail in a certain embodiment, please refer to the relevant descriptions in other embodiments.

[0036] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A cooking device, characterized in that, include: Base (10); A heating element (20) is disposed within the base (10); A baking pan assembly (30) is connected to the base (10), and at least a portion of the heating element (20) is disposed at the bottom of the baking pan assembly (30). The heating element (20) is used to heat the baking pan assembly (30). The baking pan assembly (30) has a cooking unit for cooking food. The cooking unit is integrally die-cast from a multi-layer composite material.

2. The cooking apparatus according to claim 1, characterized in that, The multilayer composite material is formed by iron-aluminum composite.

3. The cooking apparatus according to claim 2, characterized in that, The multilayer composite material consists of two layers, namely an iron baking pan layer (50) and an aluminum baking pan layer (60), wherein the aluminum baking pan layer (60) is disposed on the outer surface of the iron baking pan layer (50).

4. The cooking apparatus according to claim 2, characterized in that, The multi-layer composite material consists of three layers, each of which includes two iron baking pan layers (50) and one aluminum baking pan layer (60), with the aluminum baking pan layer (60) located between the two iron baking pan layers (50).

5. The cooking apparatus according to claim 3 or 4, characterized in that, The thickness of the aluminum baking pan layer (60) is less than or equal to the thickness of the iron baking pan layer (50).

6. The cooking apparatus according to claim 3 or 4, characterized in that, The aluminum baking pan layer (60) completely covers the outer surface of the iron baking pan layer (50).

7. The cooking apparatus according to claim 3 or 4, characterized in that, The aluminum baking pan layer (60) covers part of the outer surface of the iron baking pan layer (50), and the aluminum baking pan layer (60) includes a plurality of extension plates, one end of the plurality of extension plates converges at the geometric center of the iron baking pan layer (50), and the other end of each extension plate extends along the radial direction of the iron baking pan layer (50) to the edge of the baking pan opening of the iron baking pan layer (50).

8. The cooking apparatus according to claim 1, characterized in that, The cooking equipment includes at least one of an electric griddle, a rice cooker, and a pressure cooker.

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