A combined anti-sticking baking device and method

Abstract

This application discloses a combined anti-sticking baking device and method, relating to the field of food processing technology. It includes a housing and a support unit slidably disposed within the housing. The support unit includes a tray and an anti-sticking layer on the upper surface of the tray. The anti-sticking layer is a porous composite layer impregnated with high-temperature resistant edible oil. A sealed cavity is provided at the bottom of the tray, filled with a thermally expanding material, and a flexible diaphragm is provided between the cavity and the porous composite layer. When the baking temperature reaches the expansion initiation temperature of the thermally expanding material, the cavity volume increases, and the flexible diaphragm evenly compresses the porous composite layer, causing the oil to seep out to the surface of the anti-sticking layer. This application achieves dynamic replenishment and uniform distribution of oil during baking, effectively reducing product adhesion and breakage. Combined with a heat-insulated handle and a quickly unlockable support unit, it enables safe, continuous, and efficient operation, reducing energy consumption.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and in particular to a combined anti-stick baking apparatus and method. Background Technology

[0002] Mochi is a baked food made primarily from glutinous rice flour, and it is loved by consumers for its crispy exterior and chewy interior, as well as its delicious taste. However, in the industrial baking process of mochi, the problem of sticking has always been a core technical challenge that has plagued the industry.

[0003] When raw or finished mochi comes into direct contact with a metal baking pan, the starch gelatinization and sugar caramelization cause it to easily form a strong bond. Traditional solutions mainly rely on brushing on grease or placing silicone paper underneath. However, uneven grease application can lead to localized sticking, and grease is prone to oxidation at high temperatures, producing an odor. While paper can partially alleviate sticking, it becomes brittle with heat and easily breaks and leaves residue during demolding. This increases material costs and cannot completely prevent product deformation, bottom peeling, or surface damage due to tearing, affecting appearance and yield.

[0004] Furthermore, most existing baking equipment consists of a fixed cabinet with an integrated rack, where baking trays are stacked on the rack from top to bottom. After each batch of baking is completed, operators must wear heat-resistant gloves and manually pull out the baking trays, which can reach temperatures as high as 220°C, one by one to unload (or load) the food. During this process, operators frequently come into contact with the high-temperature rack, potentially posing safety hazards such as burns. Moreover, actual tests show that a single conversion, from opening the cabinet, removing the rack, unloading the food, to refilling the trays and returning them to the oven, takes approximately 3 to 5 minutes. During this period, the equipment idles, not only wasting energy but also significantly reducing the efficiency of continuous production, making it difficult to meet the needs of large-scale production. Therefore, there is an urgent need for a combined anti-stick baking device and method that can not only improve the sticking problem but also achieve efficient, safe, and continuous operation. Summary of the Invention

[0005] To address the issues of sticking during mochi baking, which leads to product damage, and the safety hazards and discontinuous operation associated with high-temperature unloading on traditional grills, this application provides a combined anti-sticking baking device and method.

[0006] This application provides a combined anti-sticking baking apparatus and method, which adopts the following technical solution: A combined anti-stick baking device and method includes a box and a support unit slidably disposed inside the box; The supporting unit includes a tray for placing the mochi embryos and an anti-sticking layer on the upper surface of the tray. The anti-sticking layer is a porous composite layer impregnated with high-temperature resistant edible oil. A sealed cavity is opened at the bottom of the tray, and the cavity is filled with a thermally expanding material. A flexible diaphragm is provided between the cavity and the porous composite layer. When the baking temperature reaches the expansion initiation temperature of the thermally expanding material, the volume of the cavity increases and the flexible diaphragm evenly squeezes the porous composite layer, causing the oil to seep out to the surface of the anti-sticking layer. The carrying unit also includes a bracket for inserting a tray, the bracket being hinged with a heat-insulated handle, the bracket being slidably disposed within the box, and the box being provided with a locking element for fixing the bracket.

[0007] Preferably, the micropore diameter of the porous composite layer is 50-200 μm and the porosity is 30%-60%; the expansion initiation temperature of the thermal expansion material is 145-220℃; the dynamic viscosity of the grease at 220℃ is 15-25 mPa·s; the exudation rate of the grease remains constant at the baking temperature and automatically stops as the temperature decreases after baking.

[0008] Preferably, the inner sidewall of the box is provided with a sliding groove, and the bracket is provided with a guide wheel that cooperates with the sliding groove; the locking component includes a locking rod slidably disposed at the bottom of the box, a stop block disposed on the locking rod, a locking spring sleeved on the locking rod, and an unlocking rod vertically disposed on the locking rod; The locking rod has a feed ramp at its top for the guide wheel to abut against and push the locking rod downward. The locking rod has a polygonal cross-section. The housing has a mounting groove at the slide groove that fully accommodates the stop block and the locking spring. The locking rod is slidably connected to the mounting groove. One end of the locking spring abuts against the stop block, and the other end abuts against the bottom of the mounting groove. When the bracket is pushed into the locking position, the locking rod extends out of the mounting groove under the action of the locking spring and abuts against the guide wheel, preventing the guide wheel from sliding in the slide groove.

[0009] Preferably, the unlocking lever is located outside the housing. When the unlocking lever is pressed down, the locking lever disengages from the guide wheel and fully enters the mounting groove, thereby unlocking the guide wheel.

[0010] Preferably, the surface of the heat-insulating handle is provided with a high-temperature resistant silicone sleeve.

[0011] A baking method using a combined anti-stick baking apparatus includes the following steps: Step 1: At room temperature, place the raw mochi dough on the non-stick coating of the tray; Step 2: Push the carrier unit containing the raw mochi dough into the oven for baking; Step 3: After baking, the operator holds the heat-insulated handle and pulls the entire supporting unit out of the box; Step 4: Place the removed carrier unit in the cooling zone, and immediately push another carrier unit pre-loaded with mochi dough into the box for the next batch of baking; In summary, this application includes at least one of the following beneficial effects: 1. This application sets a porous composite layer impregnated with high-temperature resistant edible oil as an anti-sticking layer, and combines the thermal expansion material in the cavity with the expansion of the material under baking temperature, which uniformly squeezes the flexible diaphragm to allow the oil to seep out to the surface in a controllable manner. This achieves dynamic replenishment and uniform distribution of oil during the baking process, avoiding the sticking problems caused by uneven oiling or broken paper in traditional methods. It effectively reduces defects such as mochi falling off the bottom and surface damage, and improves product yield and appearance. 2. Through the synergistic cooperation of thermal expansion material, flexible diaphragm, and porous composite layer, a dual quality assurance is formed after baking: On the one hand, the heat stored in the thermal expansion material is slowly released to the bottom of the product, forming a gradient cooling, preventing the mochi from cracking, collapsing, and accelerating starch retrogradation due to sudden cooling; on the other hand, as the temperature decreases, the cavity volume shrinks, the flexible diaphragm retracts, and the porous composite layer automatically absorbs the residual oil on the surface back into the micropores through capillary action, avoiding oil spots, stickiness, or oxidative odor caused by continuous contact between oil and the bottom of the product, ensuring that the bottom of the product is dry and can be demolded cleanly; 3. In addition, the bracket is equipped with a heat-insulated handle, allowing operators to pull the entire support unit out of the cabinet without reaching inside or directly contacting the high-temperature grill. Combined with a quick-release locking mechanism, this avoids the dangerous manual pulling of the high-temperature grill, significantly reducing the risk of burns and other safety hazards. Attached Figure Description

[0012] Figure 1 This is a schematic diagram of the overall structure of the box and the load-bearing unit in this embodiment of the application; Figure 2 This is a partial cross-sectional schematic diagram of the tray in this embodiment of the present application; Figure 3 This is a partial cross-sectional view of the locking component installed on the housing in this embodiment of the application.

[0013] Explanation of reference numerals in the attached drawings: 1. Box body; 11. Mounting groove; 2. Bearing unit; 21. Tray; 211. Cavity; 22. Anti-adhesion layer; 3. Heat-insulating handle; 4. Bracket; 5. Flexible diaphragm; 6. Guide wheel; 7. Slide groove; 8. Locking element; 81. Locking rod; 82. Stop block; 83. Locking spring; 84. Unlocking rod; 85. Feeding slope. Detailed Implementation

[0014] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present application, and not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort should fall within the scope of protection of the present application.

[0015] 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 data can be interchanged where appropriate for the embodiments of this application described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover 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.

[0016] In this application, the terms "upper," "lower," "left," "right," "front," "rear," "top," "bottom," "inner," "outer," "middle," "vertical," "horizontal," "lateral," and "longitudinal" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. These terms are primarily for the purpose of better describing this application and its embodiments, and are not intended to limit the indicated device, element, or component to having a specific orientation, or to be constructed and operated in a specific orientation.

[0017] Furthermore, in addition to indicating location or positional relationship, some of the aforementioned terms may also have other meanings. For example, the term "above" may also be used in some cases to indicate a certain dependency or connection relationship. Those skilled in the art can understand the specific meaning of these terms in this application based on the specific circumstances.

[0018] In addition, the term "multiple" should mean two or more.

[0019] It should be noted that, unless otherwise specified, the embodiments and features described in this application can be combined with each other. This application will now be described in detail with reference to the accompanying drawings and embodiments. Example

[0020] This application discloses a combined anti-stick baking device, including a housing 1 and a support unit 2 slidably disposed inside the housing 1. The support unit 2 includes a tray 21 for placing raw mochi dough, an anti-stick layer 22, a heat-insulating handle 3 hinged to a bracket 4, and a bracket 4 for inserting the tray 21. The tray 21 is preferably made of food-grade aluminum alloy or stainless steel.

[0021] An anti-sticking layer 22 is fixedly disposed on the upper surface of the tray 21. This anti-sticking layer 22 is a porous composite layer, specifically made of porous ceramic or porous polytetrafluoroethylene, and the surface of the porous composite layer is an oleophobic material. During the preparation process, high-temperature resistant edible oils (such as refined palm oil or high-oleic sunflower seed oil) are pre-placed into the porous composite layer through impregnation or spraying processes, and the oils are stably adsorbed into the micropores at room temperature. In addition, during the cooling stage, the microporous structure of the porous composite layer can automatically draw residual oils on the surface back into the micropores through capillary action, preventing oil spots or oxidative odors from forming on the bottom of the product.

[0022] In a preferred pore size parameter, the micropore size of the porous composite layer is 50 μm to 200 μm, and the porosity is 30% to 60%. Within this parameter range, the oil has sufficient storage capacity and uniform exudation. The dynamic viscosity of the oil at 150°C is 15 mPa·s to 25 mPa·s, and it maintains good fluidity at baking temperatures of 170-190°C; the viscosity decreases slightly at high temperatures of 220°C, but will not cause waste or dripping due to excessive flow.

[0023] Furthermore, a sealed cavity 211 is formed at the bottom of the tray 21, and the cavity 211 is filled with a thermally expanding material. This thermally expanding material can be expanded graphite or thermally expanding microcapsules, with its expansion initiation temperature controlled between 145°C and 220°C. This temperature range corresponds precisely to the middle to late stage of mochi baking (approximately 10-15 minutes after baking begins), when starch gelatinization and sugar caramelization are most active, and it is also the stage most prone to sticking. In addition, a flexible diaphragm 5 is provided between the cavity 211 and the porous composite layer. The flexible diaphragm 5 is made of high-temperature resistant silicone rubber. The thickness of this flexible diaphragm 5 is between 0.1mm and 0.3mm, preferably 0.15mm. This thickness range ensures good thermal stability and elastic recovery while uniformly transferring the extrusion pressure of the thermally expanding material to the porous composite layer.

[0024] By setting a sealed cavity 211 at the bottom of the tray 21 and filling it with thermal expansion material, when the supporting unit 2 is pulled out of the box 1, the heat stored in the thermal expansion material is continuously and gently released to the bottom of the mochi product through the flexible diaphragm 5 and the porous composite layer, forming a gradient slow cooling structure. This effectively avoids uneven internal and external shrinkage stress caused by sudden cooling of the mochi, thereby preventing the bottom of the product from cracking, collapsing, or the internal tissue from deteriorating due to accelerated starch retrogradation and collapse of the pore structure caused by rapid cooling. After cooling, it can still maintain the uniform texture of crispy on the outside and soft on the inside. Moreover, in the initial cooling stage after baking, the cavity 211 still maintains a certain expansion micro-pressure, which continues to drive the flexible diaphragm 5 to apply a slight squeezing force to the porous composite layer, so that the oil still maintains a small amount of seepage in the initial stage of slow cooling, preventing local oil shortage and adhesion caused by premature reabsorption of oil due to sudden temperature drop; when the temperature further drops below the expansion initiation temperature, the volume of the cavity 211 shrinks, the flexible diaphragm 5 retracts, and the porous composite layer automatically absorbs the residual oil on the surface through capillary action.

[0025] The heat-insulating handles 3 are symmetrically arranged on both sides of the tray 21. The handle body is made of stainless steel inner core and covered with high-temperature resistant silicone sleeve, which makes it easy to pull out the bearing unit 2.

[0026] The bracket 4 supports the tray 21, and guide wheels 6 are installed at the bottom of the bracket 4. A groove 7 is provided on the inner side wall of the housing 1 to mate with the guide wheels 6. A locking element 8 for fixing the bracket 4 is also provided inside the housing 1. The locking element 8 includes a locking rod 81, a stop block 82, a locking spring 83, and an unlocking rod 84. A mounting groove 11 is provided in the housing 1 at the groove 7 to fully accommodate the stop block 82 and the locking spring 83, and the locking rod 81 is slidably connected to the mounting groove 11.

[0027] The top of the locking rod 81 is machined with a feed ramp 85. When the bracket 4 is pushed in, the guide wheel 6 abuts against the ramp and pushes the locking rod 81 downward. After the guide wheel 6 passes the top of the locking rod 81, the locking spring 83 pushes the locking rod 81 upward, so that its side abuts against the rear edge of the guide wheel 6, achieving one-way locking. The cross-section of the locking rod 81 is preferably square or hexagonal to prevent it from rotating in the mounting groove 11. The bottom end of the locking rod 81 extends out of the housing 1, and the unlocking rod 84 is vertically fixed to the bottom end of the locking rod 81 and extends to the outside of the housing 1. Pressing down on the unlocking rod 84 will release the lock. Example

[0028] A baking method using a combined anti-stick baking apparatus includes the following steps: Step 1: At room temperature (20℃ to 25℃), place the shaped mochi embryos evenly on the anti-stick coating of tray 21, leaving a 1cm gap between each embryo.

[0029] Step 2: Push the carrying unit 2 containing the mochi embryos along the slide 7 into the preheated (170℃ to 190℃) box 1. During the pushing process, the guide wheel 6 pushes the locking rod 81 downwards along the feeding slope 85. After the guide wheel 6 has completely passed the top of the locking rod 81, the locking rod 81 automatically returns to its original position under the action of the locking spring 83, and its side wall abuts against the rear edge of the guide wheel 6, achieving one-way locking and ensuring that the carrying unit 2 will not accidentally slip out due to vibration or external force during the baking process. The baking time is 18 to 25 minutes, and the specific time is adjusted according to the size of the mochi embryos. Step 3: After baking, the operator, wearing regular cotton gloves (no need for heat-resistant gloves), flips the heat-insulating handle 3 out and presses down on the unlocking lever 84 with their foot while simultaneously pulling the support unit 2 outward. The entire support unit 2, along with the tray 21, the support 4, and the baked mochi product, is pulled out together.

[0030] Step 4: After the first carrying unit 2 is removed, immediately push the second carrying unit 2, which is pre-loaded with the next batch of mochi dough at room temperature, into the chamber 1, and continue baking in this manner. Actual testing showed that the time taken for a single conversion, from removing the first carrying unit 2 to pushing in the second carrying unit 2 and closing the chamber door, is no more than 40 seconds. This is significantly faster and more efficient than traditional grill unloading methods.

[0031] Step 5: In the cooling zone, after the mochi products have cooled to room temperature, the products are directly removed and refilled without affecting the continuous baking of box 1, thus achieving parallel operation.

[0032] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A combined anti-stick baking device, characterized in that, Includes a housing (1) and a load-bearing unit (2) that is slidably disposed inside the housing (1); The supporting unit (2) includes a tray (21) for placing mochi embryos and an anti-sticking layer (22) on the upper surface of the tray (21). The anti-sticking layer (22) is a porous composite layer, which is impregnated with high-temperature resistant edible oil. A sealed cavity (211) is opened at the bottom of the tray (21), which is filled with thermal expansion material. A flexible diaphragm (5) is provided between the cavity (211) and the porous composite layer. When the baking temperature reaches the expansion initiation temperature of the thermal expansion material, the volume of the cavity (211) increases and the porous composite layer is uniformly squeezed through the flexible diaphragm (5), causing the oil to seep out to the surface of the anti-sticking layer (22). The carrying unit (2) also includes a bracket (4) for inserting the tray (21), the bracket (4) is hinged with a heat-insulating handle (3), the bracket (4) is slidably disposed in the box (1), and the box (1) is provided with a locking element (8) for fixing the bracket (4).

2. A combined anti-adhesion bakery device according to claim 1, characterized in that: The porous composite layer has a micropore diameter of 50-200 μm and a porosity of 30%-60%; the thermal expansion material has an expansion initiation temperature of 145-220℃; the grease has a dynamic viscosity of 15-25 mPa·s at 220℃; the grease's exudation rate remains constant at the baking temperature and automatically stops as the temperature decreases after baking.

3. The combination anti-sticking baking device according to claim 1, wherein: The inner sidewall of the box (1) is provided with a sliding groove (7), and the bracket (4) is provided with a guide wheel (6) that cooperates with the sliding groove (7); the locking member (8) includes a locking rod (81) slidably disposed at the bottom of the box (1), a stop block (82) disposed on the locking rod (81), a locking spring (83) sleeved on the locking rod (81), and an unlocking rod (84) vertically disposed on the locking rod (81). The top of the locking rod (81) is provided with a feeding ramp (85) for the guide wheel (6) to abut and push the locking rod (81) downward. The cross-section of the locking rod (81) is polygonal. The box (1) is provided with a mounting groove (11) at the slide groove (7) to fully accommodate the stop block (82) and the locking spring (83). The locking rod (81) is slidably connected to the mounting groove (11). One end of the locking spring (83) abuts against the stop block (82), and the other end abuts against the bottom of the mounting groove (11). When the bracket (4) is pushed into the locking position, the locking rod (81) extends out of the mounting groove (11) under the action of the locking spring (83) and abuts against the guide wheel (6), preventing the guide wheel (6) from sliding in the slide groove (7).

4. A combined anti-sticking baking device according to claim 3, characterized in that: The unlocking lever (84) is located outside the housing (1). When the unlocking lever (84) is pressed down, the locking lever (81) disengages from the guide wheel (6) and fully enters the mounting groove (11), thereby unlocking the guide wheel (6).

5. The combination anti-sticking baking device of claim 1, wherein: The surface of the heat-insulating handle (3) is provided with a high-temperature resistant silicone sleeve.

6. A baking method using the combined anti-sticking baking device according to any one of claims 1 to 5, characterized in that: Includes the following steps: Step 1: At room temperature, place the mochi embryos on the anti-stick coating of the tray (21); Step 2: Push the carrier unit (2) containing the mochi embryo into the box (1) for baking; Step 3: After baking, the operator holds the heat-insulating handle (3) and pulls the entire supporting unit (2) out of the box (1); Step 4: Place the extracted carrier unit (2) in the cooling zone, and at the same time immediately push the other carrier unit (2) pre-loaded with mochi embryos into the box (1) for the next batch of baking; Step 5: In the cooling zone, once the mochi products have cooled down, remove them directly.

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