Cooking plate for a flatbed grill made by press molding

Abstract

A cooking plate (1) for a flat plate hob, formed by a one-piece body of stamped stainless steel, comprising a cooking area (10) extending in a plane, and an integral frame (11) extending from one side of the cooking area (10) around the entire periphery of the cooking area (10) in a direction of protrusion substantially normal to said plane.

Description

Technical Field

[0001] This disclosure relates to the general field of cooking equipment, and more specifically to cooking plates for flat pan type cooking equipment. Background Technology

[0002] The growing trend of outdoor cooking using modern and practical equipment has spurred the development of innovative solutions that meet the performance, hygiene, and safety needs of catering professionals. In particular, "flat pan" cooking equipment enables the even grilling of food, which is supported on a cooking surface heated to the appropriate temperature.

[0003] Traditional cooking boards are typically made by casting cast iron plates or by folding laminated steel, stainless steel, or aluminum plates and welding the corners.

[0004] However, in the case of folded cooktops, the folded and welded areas are angular and difficult to reach, making cleaning the cooktop tedious. If food residue is not properly removed during cleaning, bacteria can grow in these areas. Therefore, commonly available stainless steel cooktops require longer cleaning times due to their shape resulting from the manufacturing process. Summary of the Invention

[0005] One object of this disclosure is to provide a convenient cooking plate for a flat baking pan that enables uniform heat distribution while ensuring that the cooking plate is easy to clean after use.

[0006] This objective is achieved by a cooking plate for a flat baking pan, which is formed by stamping a one-piece stainless steel body, the cooking plate including a cooking area extending in a plane, and an integral frame extending from one side of the cooking area, around the entire perimeter of the cooking area, and in a projecting direction substantially orthogonal to the plane.

[0007] The cooking plate according to the invention is obtained by stamping. The absence of folds or welded areas facilitates cleaning after use. The plate, formed from a single body, allows for uniform heat distribution throughout the cooking plate, particularly within the cooking area. Stamping provides a smooth and easy-to-clean surface for the cooking plate.

[0008] The border extends from one side of the cooking board, surrounding the entire perimeter of the cooking area, making it more convenient to use. It allows for grilling meat or fish, as well as stir-frying other foods (such as vegetables) within the cooking area, while reducing the risk of food falling off the board. The border also reduces the risk of grease splattering towards the user, thus lowering the risk of burns.

[0009] The holes through the cooking area allow for easy drainage of excess grease during use, as well as the removal of wastewater or degreasing products used for cleaning.

[0010] The proposed cooking plate is advantageously complemented by the following features, which may be used individually or in any technically possible combination thereof: • The cooking area also includes a drain hole, which is formed by stamping through the one-piece body. The presence of the drain hole allows grease or other liquid substances to drain from the cooking area during cooking or cleaning. Forming the drain hole by stamping does not extend the manufacturing process of the cooking board.

[0011] • The drain hole also includes a drain wall extending from the cooking plate to the side opposite the cooking area. This prevents water or oil droplets from spreading below the cooking plate during draining and directs these liquids to a collection trough provided for this purpose.

[0012] • The border has a height of 30 mm or more along the protruding direction on at least a portion of the perimeter of the cooking zone. This keeps food within the cooking zone and prevents it from splashing outside the cooking equipment.

[0013] • The border has a varying height along the perimeter of the cooking area, protruding in the same direction. This prevents food from splashing outside the cooking plate while retaining an opening on one side of the cooking area to allow for ergonomic use of the cooking equipment that includes the cooking plate.

[0014] • The frame includes a retaining portion with a height greater than or equal to 40mm and an opening portion with a height less than or equal to 30mm. This keeps liquids within the cooking area without obstructing the user and prevents food from splashing outside the cooking area and liquid from splashing onto the user.

[0015] • The one-piece body is made of stainless steel sheet with a thickness between 2mm and 5mm, preferably equal to 3mm. This reduces the amount of material, thereby reducing the thermal inertia of the cooking plate during heating and lowering its manufacturing cost. It also facilitates the forming of the cooking plate by stamping.

[0016] • The cooking board also includes a connecting portion extending between the cooking area and the frame, the connecting portion having a radius of curvature greater than or equal to 5 mm in a plane orthogonal to the plane of the cooking area. This makes cleaning the cooking board easier and faster after use and prevents food from getting stuck in the recess between the cooking area and the frame.

[0017] • The protruding direction forms an angle greater than or equal to 90° with the plane of the cooking area, preferably an angle equal to 92°. This outward-expanding shape facilitates the forming of the cooking plate by stamping and increases the curvature of the connecting part at the same frame height.

[0018] • The cooking area has a basic rectangular shape, and the frame consists of four flat sections and four curved sections. Each curved section extends between two flat sections and has a radius of curvature greater than or equal to 20mm in a plane parallel to the cooking area. This makes cleaning the cooking plate easier and faster after use and prevents food from getting stuck in the recesses at the corners of the cooking area.

[0019] • The stainless steel is ferritic stainless steel, preferably 430 stainless steel. This material has low thermal inertia, allowing the cooking plate to heat up quickly, thus better grilling and frying food, and has good food contact compatibility.

[0020] According to another aspect, a flat-panel baking dish type cooking device is proposed, comprising: The cooking board as described above; and A heating device that extends relative to the cooking plate to heat the cooking plate.

[0021] The proposed cooking appliance is advantageously complemented by the following features, which may be used individually or in any technically possible combination thereof: • The cooking area of ​​the cooking plate includes a drain hole, and the cooking device also includes a recovery tank in fluid communication with the drain hole. As mentioned earlier, this allows for quick and easy removal of excess grease or liquid from the cooking area and easy cleaning of the cooking plate after use.

[0022] • The cooking apparatus also includes a steel diffuser plate extending between the cooking plate and the heating element, preferably fixed to the cooking plate. This increases the thermal inertia of the cooking plate and improves heat distribution throughout the cooking zone.

[0023] • The cooking equipment also includes reinforcing elements configured to hold the cooking plate and diffuser plate securely relative to the heating element. This prevents deformation of the cooking plate during heating.

[0024] • The heating element includes two resistors with a power greater than 2500W, preferably equal to 2700W. This allows the cooking plate to reach very high temperatures, enabling the cooking device to have a wide range of applications.

[0025] • The cooking equipment also includes studs welded to the underside of the cooking plate to allow the cooking plate to be secured to the diffuser plate. This allows the cooking plate to be firmly held in place on the equipment, reducing the insulating air gap between the heating element and the cooking plate.

[0026] According to another approach, a method for manufacturing a cooking board has been proposed, comprising the following steps: • Cut stainless steel sheets to form a pre-formed, one-piece body; • The pre-formed one-piece body is stamped between the first mold and the second mold. The first mold includes a first central portion extending within a first plane and a first peripheral portion extending around the periphery of the first central portion. The second mold includes a second central portion extending in a second plane parallel to the first plane and a second peripheral portion extending around the second central portion, the second mold having a shape complementary to the first mold; In order to obtain a stamped one-piece body, which includes a cooking area formed between a first central portion and a second central portion, and an integral frame extending in a projecting direction substantially orthogonal to the plane around the entire periphery of the cooking area. • Cut the frame of the stamped one-piece body to obtain a flat frame.

[0027] The proposed manufacturing method is advantageously complemented by the following features, which may be used individually or in any technically possible combination thereof: • The central portion of the second die also includes a punch configured to form a drain hole through the one-piece body during stamping. This does not increase the manufacturing process duration while benefiting from the presence of the drain hole.

[0028] • Following the step of cutting and stamping the one-piece body frame is a deburring step, used to remove burrs from the edges of the frame. This results in a smooth frame and reduces the risk of the user being cut.

[0029] The cutting process is performed using laser cutting. This cutting method enables excellent precision and repeatability in the manufacture of cooking boards with a fast cutting time. Attached Figure Description

[0030] Other features, objects, and advantages of the invention will become apparent from the following description, which is illustrative only and not restrictive, and should be read in conjunction with the accompanying drawings, wherein: Figure 1 A cooking apparatus according to the present invention is shown schematically.

[0031] Figure 2 yes Figure 1 Exploded view of cooking equipment.

[0032] Figure 3 yes Figure 1 Rear-view perspective of the cooking equipment.

[0033] Figure 4 yes Figure 1 Cross-sectional view of cooking equipment.

[0034] Figure 5 This is a perspective view of the cooking plate according to the present invention.

[0035] Figure 6 yes Figure 5 A three-dimensional view of the lower surface of the cooking board.

[0036] Figure 7 This is a flowchart of the steps in the method for manufacturing a cooking board according to the present invention.

[0037] In all the accompanying drawings, similar elements are labeled with the same reference numerals. Detailed Implementation

[0038] 100 flat baking pan type cooking equipment Reference Figure 1 The image shows a flat pan cooking device 100, which can be particularly portable. The cooking device 100 is designed to achieve optimal cooking for all types of food, such as meat, fish, or stir-fried vegetables.

[0039] The cooking device 100 includes a cooking plate 1 arranged on a support 3. The support 3 includes a heating device configured to heat the cooking plate 1 relative to the food arranged on the cooking area 10 of the cooking plate 1 for frying or grilling.

[0040] The support 3 includes a control device 35 for the heating device, typically in the form of a roller. This allows the user to change the power of the heating device according to the desired cooking type, thereby changing the temperature of the cooking plate 1, and particularly the cooking zone 10.

[0041] The cooking area 10 of the cooking plate 1 extends in a plane. The cooking plate 1 also includes an integral frame 11 that extends from one side of the cooking area 10 and around its entire perimeter. This frame 11 extends in a projecting direction, which is preferably substantially orthogonal to the plane. Thus, the frame 11 extends around the cooking area 10 on the side of the cooking plate 1 opposite to the support 3 and has sufficient height to accommodate liquid substances, such as juices or grease, present in the cooking area 10.

[0042] The cooking appliance 100 preferably includes a drainage system 2. The drainage system 2 allows grease to flow in a controlled manner from the cooking plate 1 to a collection trough arranged inside the support 3. The presence of the drainage system 2 improves the cooking quality of the cooking appliance 100 and facilitates cleaning of the cooking plate 1. The drainage system 2 also allows the flow of liquid maintenance products (e.g., degreasers) used to clean or disinfect the cooking plate 1 after or before using the cooking appliance 100.

[0043] The cooking plate 1 preferably includes a drain hole 21 that passes through the cooking zone 10 and is in fluid communication with the collection tank. The drain hole 21 is preferably located at the edge of the cooking zone 10, such as at a corner of the cooking plate 1. This allows the user to better control the drainage of liquids from cooking (e.g., in case of excessive oil).

[0044] A door 23 can be provided in the support 3 so that the collection tank can be removed after the cooking appliance 100 has been used or cleaned, thereby emptying the collection tank.

[0045] The heating device may include one or more gas burners. In this embodiment, the support 3 includes at least one gas cylinder, such as a butane cylinder, in communication with the gas burner. Alternatively, the support 3 includes a supply pipe allowing gas communication between a gas cylinder located outside the cooking appliance 100 and the gas burner.

[0046] Reference Figure 2 The heating element includes two resistors 30a and 30b. The use of resistors makes the cooking appliance 100 safer and simpler to use, as these heating elements can be directly powered via a power cable connected to a power outlet, thus connecting to the household power grid. It is understood that the heating element of the proposed cooking appliance is not limited to the embodiment shown.

[0047] Preferably, the power of each resistor 30a, 30b can be individually controlled by dedicated control devices 35a, 35b. This allows the temperature of the cooking plate 1 to be adjusted according to the position of the food in the cooking zone 10. For example, the cooking zone 10 is divided into a first side zone and a second side zone, with the first side zone heated to a high temperature by the opposing first resistor 30a and the second side zone heated to a lower temperature by the opposing second resistor 30b. The user can grill or fry food in the first side zone and then keep the grilled or fryed food warm in the second side zone until ready to eat.

[0048] Each resistor can have a power greater than 2500W, preferably equal to 2700W. This allows the cooking plate 1, especially the cooking zone 10, to rapidly heat to very high temperatures, typically above 220°C, for example equal to 250°C, or preferably equal to 300°C. Therefore, the user can adjust the cooking temperature over a wide temperature range according to the desired cooking type. Such resistors 30a and 30b are typically able to reach the maximum temperature of the cooking zone 10 in a short time (e.g., heating time less than 10 minutes).

[0049] To maximize the heat transferred to the cooking plate 1 by the heating elements 30a and 30b, the heating elements 30a and 30b should not be separated from the cooking plate 1 by a thermal insulator such as air. To avoid or reduce the thickness of the air layer between the cooking plate 1 and the heating elements 30a and 30b, and to maintain the cooking plate 1 in a fixed connection with the support member 3, the support member 3 includes fixing devices 34a and 34b for assembling the cooking plate 1 onto the support member 3. The lower surface of the cooking plate 1 may include complementary fixing devices. For example, studs may be welded to the lower surface of the cooking plate 1 at positions opposite to the heating elements 30a and 30b and inserted into openings provided in the fixing devices 34a and 34b.

[0050] In the illustrated embodiment, the cooking apparatus 100 also includes a diffuser plate 4. The diffuser plate 4 is arranged between the heating elements 30a and 30b and the cooking plate 1. The diffuser plate 4 is made of a heat-resistant material such as steel. It is capable of diffusing the heat power emitted by the heating elements 30a and 30b and uniformizing the temperature of the cooking zone 10. It forms a heat reservoir because it also increases the thermal inertia of the components, especially by maintaining the cooking zone 10 at a high temperature for a longer period of time even after the heating elements 30a and 30b have stopped.

[0051] The diffuser plate 4 is preferably fixed to the cooking plate 1. Therefore, it makes the assembly of the cooking plate 1 on the support 3 more robust and prevents the cooking plate 1 from deforming when heated to high temperatures.

[0052] To allow the cooking plate 1 to be secured to the diffuser plate 4, the diffuser plate 4 includes fixing holes 43a and 43b, allowing the fixing devices 34a and 34b, which are integral with the support member 3, to pass through. Preferably, the cooking device 100 includes studs 14 welded to the lower surface of the cooking plate 1 to allow the diffuser plate 4 to be secured to the cooking plate 1. The fixing holes 43a and 43b allow the studs on the lower surface of the cooking plate 1 to pass through, allowing them to be inserted into the predetermined holes of the fixing devices 34a and 34b.

[0053] The diffuser plate 4 typically has a similar shape to the cooking zone 10 so that the stored heat can be distributed over the entire surface of the cooking zone 10.

[0054] The diffuser plate 4 has a generally rectangular shape. The sides of the diffuser plate 4 may include semi-circular notches 41 to allow fasteners for securing the cooking plate 1 to the support 3 to pass through, such as studs welded to the lower surface of the cooking plate 1 and intended to be inserted into corresponding holes in the support 3.

[0055] The diffuser plate 4 may also include an opening or space arranged opposite to the drain hole 21 to allow liquid to drain from the cooking plate 1 to the collection tank. The draining system 2 preferably includes a guide channel 22 (or draining ramp) integral with the support member 3, which extends between the lower surface of the cooking plate 1 (opposite to the drain hole 21) and the interior of the collection tank to ensure liquid communication between the drain hole 21 and the collection tank.

[0056] The guide channel 22 may be closed, having a cross-section adapted to the shape of the drain hole 21, or may consist only of sidewalls. The guide channel 22 may be formed from a folded metal plate and welded to the lower surface of the cooking plate 1, or fixed to the support member 3 by welding or screwing. The guide channel 22 prevents splatter or spray into the interior of the support member 3, particularly towards the heating elements 30a and 30b, which could cause grease to burn or damage components of the support member 3.

[0057] The cooking device 100 preferably includes a pressure plate 32 disposed below the heating elements 30a, 30b to form the bottom of the support 3. The pressure plate 32 may be screwed or clamped by the fixing devices 34a, 34b to reduce or eliminate residual gaps or air layers between the electric heating elements 30a, 30b and the cooking plate 1 or possibly the diffuser plate 4.

[0058] The clamping plate 32 includes openings that allow the resistor ends to pass through for connecting power cables 34a, 34b and for connecting to control devices 33a, 33b. The clamping plate 32 is held in place with the cooking plate 1, for example, by means of a nut screwed onto a stud welded to the lower surface of the cooking plate 1.

[0059] Reference Figure 3 The rear surface of the support member 3 preferably includes an opening that allows power cables 33a, 33b to pass through to supply power to the resistor. Depending on the operating power of the heating devices 30a, 30b, a single power cable may be sufficient. The presence of two plugs allows both power cables 33a, 33b to be inserted into two standard AC outlets simultaneously, without requiring a specific three-phase outlet.

[0060] Reference Figure 4 The cooking apparatus 100 preferably includes a reinforcing member 42 configured to securely hold the cooking plate 1 and the diffuser plate 4 relative to the heating devices 30a and 30b. The reinforcing member 42 may extend substantially along the entire length of the cooking zone 10, in the central region of the cooking plate 1. The reinforcing member 42 may be compatible with the fixing devices 34a and 34b. Here, the reinforcing member 42 is securely held between the support member 3 and the cooking plate 1 by means of studs 14 welded to the lower surface of the cooking plate 1, which are inserted into holes in the fixing devices 34a and 34b.

[0061] The reinforcing member 42 may be a straight bar or an Ω-shaped member, extending at the center position below the lower surface of the cooking plate 1.

[0062] Preferably, the cooking device 100 further includes a shielding plate 36 disposed below the pressure plate 32 and the heating devices 30a, 30b. The shielding plate 36 protects the electronic components disposed inside the support member 3, particularly the components of the control devices 33a, 33b disposed below the heating devices 30a, 30b and inside the support member 3, and the power cables 34a, 34b, from radiation caused by resistance, which could otherwise lead to overheating of the components and malfunction of the cooking device 100.

[0063] Cooking board 1 Now refer to Figure 5 and Figure 6 The structural features of cooking plate 1 will be described in more detail.

[0064] As previously described, the cooking plate 1 includes a cooking area 10 extending in a plane, and an integral frame 11 extending from one side of the cooking area 10 and around its entire perimeter. This arrangement of the cooking plate 1 is feasible because the cooking plate 1 is formed by stamping a single, one-piece body.

[0065] In the illustrated embodiment, the cooking plate 1 has a generally rectangular shape, with two main sides extending parallel to each other along a length L, and two secondary sides extending parallel to each other along a width l within the plane of the cooking area 10. It can be understood that, depending on the purpose of the cooking appliance 100 and the shape of the associated support 3, the cooking plate 1 may have a generally square or circular shape. The length L is, for example, between 60 cm and 80 cm, typically about 67 cm, while the width l is, for example, between 40 cm and 60 cm, typically about 47 cm.

[0066] The frame 11 includes four flat portions and four curved portions located at the corners of the cooking area 10, with each curved portion extending between two flat portions. The presence of the curved portions ensures surface continuity between each side of the cooking plate 1 and avoids hard-to-reach depressions when cleaning the cooking area 10.

[0067] Preferably, each curved portion of the frame has a radius of curvature greater than or equal to 20 mm in a plane parallel to the plane of the cooking area 10, for example, equal to 40 mm. Therefore, cleaning of the cooking plate 1 can be done simply and quickly after use, without the need to use sharp objects to scrape off food residue that may remain in the corners.

[0068] The border 11 can have a constant height around the perimeter of the cooking area 10. Typically, the height along the protruding direction can be greater than or equal to 30 mm.

[0069] In the illustrated embodiment, the frame 11 has a height that varies along the periphery of the cooking area 10 in the protruding direction. For example, the frame 11 includes a retaining portion 11r extending in the protruding direction at a first constant height Hr, and an opening portion 11o extending in the protruding direction at a second height Ho less than the first constant height Hr. The transition between the retaining portion 11r and the opening portion 11o is achieved through a connecting portion where the height h varies between the first height Hr and the second height Ho, to ensure the continuity of the frame 11.

[0070] In the illustrated embodiment, the retaining portion 11r extends along a main side and a large portion of the width l along both secondary sides, while the opening portion 11o extends along another main side and a small portion of both secondary sides. The opening portion 11o is intended to face the user when the cooking appliance 100 is in use. Depending on the position of the control device 35 on the support 3, the opening portion 11o may also be arranged on one secondary side of the cooking plate 1. This allows the user to use the cooking appliance 100 in the depth direction.

[0071] The drain hole 21 can be arranged near the opening 11o so that the user can easily access the collection tank and facilitate the removal of excess oil during the cooking process.

[0072] Preferably, the retaining portion 11r has a first height Hr greater than 40 mm, for example, approximately equal to 42 mm, or even greater than 45 mm. This advantageously prevents food from being accidentally ejected from the cooking zone 10 and also guides the food back into the cooking zone 10, for example when the cooking device 100 is used to cook stir-fried vegetables or stir-fried noodles.

[0073] The second height Ho of the opening 11o can be less than or equal to 20 mm, or less than or equal to 30 mm, but preferably greater than 10 mm, typically about 18 mm. This allows liquid substances to be held on the cooking area 10 and prevents splashing towards the user, while allowing convenient and comfortable access to the cooking area 10.

[0074] The specific arrangement of the cooking plate 1, having an integrally formed frame 11 and a sufficiently high frame 11, as previously described, prevents splattering outside the cooking area 10 without the need for additional protective elements attached at least partially around the cooking plate 1. This greatly simplifies the use of the cooking plate 1.

[0075] The cooking plate 1 is formed by stamping a one-piece stainless steel body. This simplifies the manufacturing process of the cooking plate 1 (described in detail below) and achieves the aforementioned structural features.

[0076] The use of a stainless steel cooking zone 10 allows for cooking food at high temperatures while limiting the use of oils, allowing for particularly rapid heating and good heat distribution within the cooking zone 10. The stainless steel cooking plate 1 has a smooth surface in the cooking zone 10, facilitating cleaning and ensuring good hygiene of the cooking equipment 100.

[0077] Preferably, the stainless steel is ferritic stainless steel, which contains ferrite and a high proportion of chromium (between 10.5% and 27%), and a low proportion of carbon and little or no nickel. This material is harder and less ductile than austenitic stainless steel, but deforms less when heated. It has sufficient ductility, corrosion resistance, oxidation resistance, pressure resistance, and crack resistance for stamping, and is less expensive than austenitic stainless steel. For example, 430 stainless steel, containing 17% chromium, is used. This material is particularly resistant to nitric acid as well as many organic acids and food acids.

[0078] The one-piece main body is made of stainless steel sheet with a thickness between 2mm and 5mm, preferably equal to 3mm. Using a thin sheet facilitates the forming of the one-piece main body during stamping and reduces the amount of material constituting the cooking plate 1. The presence of the reinforcing member 42 and the diffuser plate 4 prevents the cooking plate 1 from deforming during heating, even though it is relatively thin.

[0079] The cooking plate 1 is formed by stamping to create surface continuity between the cooking area 10 and the frame 11. More specifically, the cooking plate includes a connecting portion 12 extending between the cooking area 10 and the frame 11, i.e., surrounding the entire perimeter of the cooking area 10. The connecting portion 12 has a radius of curvature greater than or equal to 5 mm, for example, equal to 10 mm, in a plane orthogonal to the cooking area 10. Therefore, the user can easily clean the cooking plate 1 with a sponge after use without scraping the edges. This achieves a more hygienic cooking appliance 100.

[0080] Preferably, the protruding direction forms an angle greater than or equal to 90° with the plane of the cooking area 10, typically forming an angle of 92°. This also facilitates access to the connecting portion 12 during cleaning. The flared shape of the cooking plate 1 facilitates removal of the cooking plate 1 during stamping, reducing friction between the deformed one-piece body and the mold used to deform the one-piece body in subsequent stamping steps. The natural elasticity of stainless steel also helps to increase the angle between the frame 11 and the plane of the cooking area 10 to greater than 90° after stamping through the elastic recovery of the material.

[0081] The drain hole 21 can be formed through the one-piece body by stamping or by cutting the cooking plate 1 after stamping. Advantageously, the drain hole 21 is formed in the same stamping operation as the cooking plate 1. This simplifies the manufacturing process of the cooking plate 1 and ensures good positioning of the drain hole 21 on the cooking area 10.

[0082] Reference Figure 6 The drain hole 21 also includes a drain wall 24 extending from the cooking plate 1 to the side opposite to the cooking area 10, i.e., extending from the lower surface of the cooking plate 1. The drain wall 24 forms a lip covering the upper end of the guide channel 22 for draining grease into the collection tank. The drain wall 24 forms an anti-drip device to prevent water or other liquid substances from adhering to the underside of the cooking plate 1 during cleaning and to ensure that they are properly drained.

[0083] It is understood that the cooking plate 1 and cooking device 100 are described in specific embodiments, but the present invention is not limited to the cooking plate 1 or cooking device 100 that includes all the features shown. In particular, the cooking plate 1 may not include the drain hole 21, or may have a different geometry.

[0084] Method for manufacturing cooking board 1 Now refer to Figure 7 Describe the manufacturing method of cooking plate 1.

[0085] In the first step S1, a stainless steel sheet is cut to form a pre-formed one-piece body. The dimensions of the pre-formed one-piece body are larger than the dimensions of the cooking area 10 and the frame 11 of the future cooking plate 1. Typically, the pre-formed one-piece body has a generally rectangular shape, with a length greater than the sum of the length L of the cooking area 10 and the first height Hr, and a width greater than the sum of the width l of the cooking area 10 and the first height Hr.

[0086] Preferably, the cutting is performed by two-dimensional laser cutting along a predetermined contour. The pre-formed one-piece body is advantageously covered with a protective film, such as a PVC film, to protect the surface of the pre-formed one-piece body during stamping.

[0087] In the second step S2, the pre-formed one-piece body is stamped (i.e., pressed) between a first mold and a second mold to obtain a stamped one-piece body. The first mold includes a first central portion extending in a first plane and a first peripheral portion extending around the periphery of the first central portion. The second mold includes a second central portion extending in a second plane parallel to the first plane and a second peripheral portion extending around the periphery of the second central portion. Therefore, the pre-formed one-piece body is deformed by pressure between the first mold and the second mold, which has a shape complementary to that of the first mold, through cutting.

[0088] The stamped one-piece body thus obtained includes a cooking zone 10 formed between a first central portion and a second central portion, and an integral frame extending around the entire periphery of the cooking zone 10 in a protruding direction substantially orthogonal to the plane.

[0089] Preferably, the one-piece frame includes a curved end at which the one-piece body is held under pressure between the first and second molds. This end extends in a plane parallel to the cooking zone plane and faces outwards from the cooking zone 10, rather than opposite to it. The curved end forms a lip to facilitate removal of the stamped one-piece body from the second or first mold using suitable clamps, reducing the risk of deformation of the planar cooking zone 10 and preventing material tearing or severe mold wear when the stamped one-piece body is removed from the mold.

[0090] Preferably, the central portion of the second mold also includes a punch configured to form a drain hole 21 through the one-piece body during stamping. The first mold includes a notch complementary to the shape of the punch. As previously described, this allows the cooking plate 1 shown to be formed in a single stamping operation and reduces the manufacturing time of the cooking appliance 100. Stamping also allows the formation of a spout-shaped drain wall 24 by cutting the one-piece body portion deformed by the punch. Typically, the drain hole 21 is pre-cut before stamping. The stamping tool, comprising the first and second molds, forms the edge of the drain hole 21, i.e., the drain wall 24.

[0091] In step S3, the frame of the stamped one-piece body is cut to obtain a flat frame. The curved end forming the lip is thus cut off. The presence of the curved end thus ensures a good surface condition of the final cooking plate 1, which will not deform when removed after stamping. The surface of the cooking plate 1 is advantageously free of blemishes.

[0092] Cutting can be performed using 3D laser cutting. Cutting can also form a border 11 with varying heights around the cooking area 10. In particular, the retaining portion 11r, the opening portion 11o, and any connecting portions can be formed by cutting and stamping a one-piece body.

[0093] Preferably, after step S3 of cutting and stamping the one-piece body frame, there is a processing step, such as deburring, to remove burrs from the edges of the frame 11. This eliminates sharp edges generated during the cutting process in step S3, particularly along the edges of the frame 11, thereby preventing the frame 11 from having sharp edges that could cut the user.

[0094] The cooking plate 1 obtained at the end of this manufacturing process can be assembled with other previously described components to obtain a flat baking pan type cooking device 100.

Claims

1. A cooking plate (1) for a flat baking pan, formed by stamping a one-piece stainless steel body, the cooking plate (1) including a cooking area (10) extending in a plane, and an integral frame (11) extending from one side of the cooking area (10) and around the entire periphery of the cooking area (10) in a protruding direction substantially orthogonal to the plane, the cooking plate (1) further including a connecting portion (12) extending between the cooking area (10) and the frame (11), the connecting portion (12) having a radius of curvature greater than or equal to 5 mm in a plane orthogonal to the plane of the cooking area.

2. The cooking plate according to claim 1, wherein, The cooking area (10) also includes a drain hole (21) formed by stamping through the one-piece body.

3. The cooking plate according to claim 2, wherein, The drain hole (21) also includes a drain wall (24) extending from the cooking plate (1) to the side opposite to the cooking area (10).

4. The cooking plate according to any one of claims 1 to 3, wherein, The frame (11) has a height of 30 mm or more along the protruding direction on at least a portion of the periphery of the cooking area (10).

5. The cooking plate according to any one of claims 1 to 4, wherein, The border (11) has a height that varies along the protruding direction around the periphery of the cooking area (10).

6. The cooking plate according to claim 5, wherein, The frame includes a retaining portion (11r) with a height greater than or equal to 40 mm and an opening portion (11o) with a height less than 30 mm, so as to contain liquid substances within the cooking zone (10).

7. The cooking plate according to any one of claims 1 to 6, wherein, The one-piece body is a stainless steel plate with a thickness between 2mm and 5mm, preferably equal to 3mm.

8. The cooking plate according to any one of claims 1 to 7, wherein, The protruding direction forms an angle greater than or equal to 90° with the plane of the cooking area (10), preferably an angle equal to 92°.

9. A flat baking pan type cooking device (100), comprising: Cooking plate (1) according to any one of claims 1 to 8; as well as Heating devices (30a, 30b) extend relative to the cooking plate (1) to heat the cooking plate (1).

10. The flat baking pan type cooking device according to claim 9, wherein, The cooking area (10) of the cooking plate (1) includes a drain hole (21), and the cooking device (100) also includes a recycling tank in fluid communication with the drain hole (21).

11. The flat baking pan type cooking device according to claim 9 or 10 further includes a steel diffuser plate (4) extending between the cooking plate (1) and the heating device (30a, 30b), said diffuser plate (4) preferably fixed to the cooking plate (1).

12. A method for manufacturing a cooking plate according to any one of the preceding claims, comprising the following steps: o Cut (S1) stainless steel sheet to form a pre-formed one-piece body; o The pre-formed one-piece body is stamped (S2) between the first mold and the second mold. The first mold includes a first central portion extending within a first plane and a first peripheral portion extending around the periphery of the first central portion. The second mold includes a second central portion extending in a second plane parallel to the first plane and a second peripheral portion extending around the second central portion, the second mold having a shape complementary to the first mold; In order to obtain a stamped one-piece body, which includes a cooking area formed between a first central portion and a second central portion, and an integral frame extending in a protruding direction around the entire periphery of the cooking area, the protruding direction being substantially orthogonal to the plane. o Cut (S3) the frame of the one-piece body to obtain a flat frame.

13. The method of manufacturing a cooking board according to claim 12, wherein, The central portion of the second mold also includes a punch configured to form a drain hole through the one-piece body during stamping.

14. The method of manufacturing a cooking plate according to claim 12 or 13, wherein, After the step of cutting and stamping the one-piece body frame (S3), there is a deburring step to remove burrs from the edges of the frame.

15. The method of manufacturing a cooking plate according to any one of claims 12 to 14, wherein, The cutting step is performed using laser cutting.

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