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 tube on the bottom wall, and the first heat conduction ribs and the second heat conduction ribs extend along arc lines; the two ends of the heating pipe extend in the radial direction in the direction close to the center of the baking tray. 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 utility model relates to the field of kitchen appliances, in particular to a frying and roasting machine. Background Art

[0002] At present, in the grilling machines on the market, the grilling tray is heated by the heating element to heat the food on the grilling tray. The heating element is usually a heating tube. The temperature distribution on the grilling tray is high near the heating tube and low away from the heating tube, that is, the heat distribution on the grilling tray is uneven, resulting in uneven heating of the food. It is easy for the center of the food to burn, the edge to be insufficiently heated or the color to be too light, which not only affects the taste of the food, but also increases the risk of deformation of the grilling tray due to the large difference in temperature distribution, which is not conducive to extending its service life.

[0003] In response to the above problems, prior arts such as Chinese patent CN205885297U discloses a baking tray, on the outer surface of which a plurality of spaced guide ribs are provided. 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 heat can be supplemented to the parts of the baking tray with less heat, so as to improve the uniformity of heat distribution on the baking tray.

[0004] Although the above scheme is conducive to improving the uniformity of the temperature distribution of the baking tray, the above scheme guides the airflow by forming a hot air channel between adjacent guide ribs. On the one hand, the space of a single hot air channel is large, which increases the randomness of the airflow and makes it difficult to effectively guide the high-temperature air in the center to the edge of the baking tray. On the other hand, the guide ribs are straight ribs. When heat is transferred through the guide ribs, the heat is only distributed in a small area on the baking tray, resulting in the inability of heat to reach other areas, limiting the uniformity of the heat distribution of the baking tray. In addition, in the above scheme, the heating element is arranged below the baking tray (independent of the baking tray). When the grilling machine is working, the heat conduction path is that the heat of the heating element is first transferred upward, and then transferred along the guide ribs and the hot air channel, which makes the overall heat conduction path long, resulting in a decrease in the heating efficiency of the baking tray. Utility Model Content

[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 utility model provides a frying and 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 utility model discloses a grilling machine, comprising a grilling pan, an outer surface of the grilling pan is provided with an annular heating tube, the grilling pan comprises a bottom wall, 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, 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 grilling pan, the first heat-conducting ribs and the second heat-conducting ribs both extend along arcs; and both ends of the heating tube are radially extended in a direction close to the center of the grilling pan.

[0007] The grilling machine of the utility model 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 one-to-one correspondence with respect to the heating tube, and the corresponding first heat-conducting ribs and the corresponding second heat-conducting ribs extend along the same arc.

[0011] The bottom wall is provided with an annular groove for accommodating the heating tube, and the groove comprises 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 heat-conducting ribs close to the heat-generating tube, and the plurality of first sub-side walls form an annular first side wall. A second sub-side wall connected to the bottom wall is protruded from one end of the plurality of second heat-conducting ribs close to the heat-generating tube, and the plurality of second sub-side walls form an annular second side wall. A groove for accommodating the heat-generating 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 oppositely; 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] A plurality of the first thermal conductive ribs and a plurality of the second thermal conductive ribs are arranged one-to-one with respect to the heat pipe, and the corresponding first thermal conductive ribs and the second thermal conductive ribs extend along different arcs; or, a plurality of the first thermal conductive ribs and a plurality of the second thermal conductive ribs are staggered with respect to the heat pipe.

[0015] The plurality of first heat-conducting ribs are arranged in a first clockwise direction in a 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 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.

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

[0018] 1. In order to solve the problem of uneven heat distribution on the grill plate, the utility model uses heat-conducting ribs to transfer the heat of the heating tube to the position with less heat, which can improve the problem that the temperature is high at the position close to the heating tube and low at the position far from the heating tube, thereby enhancing the uniformity of heat distribution, improving the uniformity of heating of food in various areas, and improving the taste of food.

[0019] At the same time, in order to fully transfer the heat, the present application adopts arc-shaped heat-conducting ribs, which can increase the 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 distance (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, so that no matter whether the food is placed in the center area or off the center, it can be heated evenly, ensuring the cooking effect of the food.

[0020] 2. Since the heat obtained by the heat-conducting ribs gradually decreases in the direction away from the heating tube, in order to avoid affecting the heat transfer efficiency at a position away from the heating tube, as a preferred embodiment, the longitudinal cross-sectional areas of the first heat-conducting ribs and the second heat-conducting ribs are both contracted in the direction away from the heating tube; that is, the volume of the heat-conducting ribs is reduced at a position away from the heating tube, which can reduce the heat storage of the ribs themselves, and is conducive to transferring more heat to the baking tray, thereby improving the heat utilization rate and ensuring the heat transfer efficiency and the amount of heat transferred at a position away from the heating tube.

[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 a direction away from the heating tube; thus, at a position away from the heating tube, the thermal ribs can quickly 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 heat-conducting rib and the second heat-conducting rib shrinks in the direction away from the heating tube; since the height of the heat-conducting 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, a plurality of the first heat-conducting ribs and a plurality of the second heat-conducting ribs are arranged one by one with respect to the heating tube, and the corresponding first heat-conducting ribs and the second heat-conducting ribs extend along the same arc; in this scheme, the corresponding first heat-conducting ribs and the second heat-conducting ribs can be regarded as a continuous arc rib, and a channel is formed between adjacent arc ribs. Compared with the channel formed by the straight ribs, the channel of the present application has a smaller cross-sectional change along the radial direction, which is conducive to sufficient heat filling, and multiple channels are evenly distributed along the circumference of the baking tray. Under the heat transfer of the heat-conducting ribs, each channel can be quickly and evenly filled with heat, and the entire baking tray is heated evenly, which is conducive to improving the heating effect of food. In addition, the arrangement of the first heat-conducting ribs and the second heat-conducting ribs can increase the aesthetics and facilitate processing.

[0024] 4. To achieve the installation of the heating pipe, as a preferred embodiment, the bottom wall is provided with an annular groove for accommodating the heating pipe, and 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; in this way, by directly protruding the groove on the bottom wall, it is easy to process, and the heating pipe is horizontally limited by the first groove side wall and the second groove side wall, so it is securely installed.

[0025] 5. In order to enrich the installation structure of the heating pipe, as a preferred embodiment, a first sub-side wall connected to the bottom wall is convexly provided at one end of the plurality of first heat-conducting ribs close to the heating pipe, and the plurality of first sub-side walls form an annular first side wall; a second sub-side wall connected to the bottom wall is convexly provided at one end of the plurality of second heat-conducting ribs close to the heating pipe, and the plurality of second sub-side walls form an annular 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 by simultaneously processing the heat-conducting ribs when processing the heat-conducting ribs, and then the groove is formed by enclosing 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 there is no requirement to form a continuous first side wall and second side wall, so the processing precision is low, and it is convenient to control the cost.

[0026] 6. The first thermally conductive ribs and the second thermally conductive ribs are both arranged radially. In order to enrich the arrangement of the first thermally conductive ribs and the second thermally conductive ribs, in one embodiment, a plurality of the first thermally conductive ribs are arranged in a first clockwise direction along a direction away from the heat pipe, and a plurality of the 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 oppositely; in another embodiment, a plurality of the first thermally conductive ribs and a plurality of the second thermally conductive ribs are both arranged in the same clockwise direction along a direction away from the heat pipe.

[0027] 7. In order to improve the heat conduction path inside and outside the heating pipe (the area surrounded by the heating pipe is the inside), as a preferred embodiment, multiple first heat-conducting ribs and multiple second heat-conducting ribs are arranged one by one with respect to the heating pipe, and the corresponding first heat-conducting ribs and second heat-conducting ribs extend along different arcs; in this way, when the first heat-conducting ribs and the second heat-conducting ribs extend along different arcs, the first heat-conducting ribs and the second heat-conducting ribs may have different curvatures, so as to design different heat transfer paths according to actual needs and improve 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 thermally conductive ribs and the second thermally conductive ribs, the first thermally conductive ribs and the second thermally conductive ribs may also be staggered relative to the heating tube, that is, they may be arranged according to actual needs, according to the required number of the first thermally conductive ribs and the second thermally conductive ribs and the required heat distribution.

[0029] 8. In order to increase the temperature in the center of the baking tray and concentrate more heat in the center area to meet the demand for rapid heating of 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 baking tray; in this way, the heat of the heating tube can be transferred to the center area of ​​the baking tray through the plurality of first heat-conducting ribs, so that the center area of ​​the baking tray can continue to be heated to a certain degree, so as to meet the user's use of the heat in this area, such as grilling, etc., enriching the use scenarios of the frying and grilling machine.

[0030] 9. In order to further accelerate the heat transfer to the baking tray, the shape of the heat-conducting ribs can be optimized, and the heat transfer efficiency can be improved by designing them into a shape similar to a mountain peak. 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 of the heating tube first reaches the top of the heat-conducting rib, and 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 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 on the present invention. In the drawings:

[0032] Figure 1 This is a schematic diagram of the structure 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 a first thermally conductive rib and a second thermally conductive rib arranged along the same clockwise direction in one embodiment of the present application.

[0035] Figure 4 This is a schematic diagram of a first thermally conductive rib and a second thermally 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 implementation 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 purposes, features and advantages of the present application, the present application is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without 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 protection scope 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" and the like indicate orientations or positional relationships based on the orientations or positional relationships 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 referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.

[0043] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0044] In the present utility model, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integral one; it can be directly connected, or indirectly connected through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. However, if it is indicated as a direct connection, it means that the two connected bodies are not connected through a transition structure, but are only connected to form a whole through a connecting structure. For ordinary technicians in this field, the specific meanings of the above terms in the present utility model can be understood according to the specific circumstances.

[0045] In the present utility model, unless otherwise clearly specified and limited, the first feature "above" or "below" the 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 utility model. 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, comprising a grilling pan 10, an annular heating tube 11 being provided on the outer surface of the grilling pan 10, the grilling pan 10 comprising a bottom wall 101, a plurality of first heat-conducting ribs 12 arranged at intervals are convexly provided on the bottom wall 101 on a side of the heating tube 11 facing the center of the grilling pan 10, a plurality of second heat-conducting ribs 13 arranged at intervals are convexly provided on the other side of the heating tube 11 away from the center of the grilling pan 10, the first heat-conducting ribs 12 and the second heat-conducting ribs 13 both extend along arcs; both ends of the heating tube 11 are radially extended in a direction close to the center of the grilling pan 10.

[0047] Specifically, the grill pan 10 is a detachable structure or a non-detachable structure. When the grill pan 10 is a detachable structure, it is easy to clean the grill pan 10. The heating tube 11 is arranged on the heating surface of the grill pan 10, and the heat transfer is fast, which is conducive to the working surface of the grill pan 10 to heat up quickly and thus heat the food. Furthermore, by arranging heat-conducting ribs on the heating surface of the grill pan 10, it is conducive to the heat conduction of the heating tube 11, which can avoid the heat being limited to the position near the heating tube 11. Figures 1 to 4As shown, the overall shape of the heating tube 11 is approximately concave, and both ends of the heating tube 11 are extended toward the inside of the ring, which is beneficial to increase the length of the heating tube 11 and increase the heat coverage range. At the same time, it can improve the utilization rate of the internal space of the ring area and promote the compactness of the structural arrangement.

[0048] Since the heat-conducting ribs extend along an arc, they can extend to cover more sites on the baking tray 10 than straight ribs, thereby increasing the sites where heat is transferred to the baking tray 10, improving the heat coverage as a whole, and making it more conducive to evenly heating the food. The plurality of first heat-conducting ribs 12 and the plurality of second heat-conducting ribs 13 are arranged radially, and the heat distribution can be effectively improved by reasonably setting the distribution density.

[0049] 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, a channel 14 is formed between adjacent heat-conducting ribs, and the heat on adjacent heat-conducting ribs can be transferred simultaneously, which can speed up the heat transfer to the channel 14.

[0050] 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. The heat transfer efficiency can be further improved by optimizing their shape. For example, when conical ribs are used, the heat-conducting ribs are formed into a shape similar to a mountain peak, and the top thereof is sharper, which can reduce heat loss and facilitate the transfer of heat to the baking tray 10 as quickly as possible. Furthermore, along the radial direction of the heating tube 11, if the configuration of the heat-conducting ribs is consistent (expressed as 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 problems 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 size differences at different positions.

[0051] As a preferred embodiment, the longitudinal cross-sectional areas of the first heat-conducting rib 12 and the second heat-conducting rib 13 are both reduced in the direction away from the heating tube 11. Since the volume of the heat-conducting rib is reduced at a position away from the heating tube 11, the heat storage of the rib itself can be reduced, which is conducive to transferring more heat to the baking tray 10, thereby improving the heat utilization rate and ensuring the heat transfer efficiency and heat transfer amount at a position far from the heating tube 11.

[0052] In a specific example, the longitudinal cross-sectional area of ​​the heat-conducting rib may change gradually, such as gradually decreasing in the direction away from the heat pipe 11. Alternatively, the longitudinal cross-sectional area of ​​the heat-conducting rib may also change in a step-wise manner. For example, when columnar ribs are used, each heat-conducting rib is composed of multiple sections of heat-conducting ribs, and the longitudinal cross-sectional area of ​​each section of the heat-conducting rib decreases in sequence in the direction away from the heat pipe 11 (while the longitudinal cross-sectional area of ​​each section of the heat-conducting rib is uniform).

[0053] Furthermore, according to the shape of the heat-conducting rib, a certain parameter of the heat-conducting rib may be variable. For example, in one embodiment, the widths of the projections of the first heat-conducting rib 12 and the second heat-conducting rib 13 on the bottom wall 101 are both reduced in the direction away from the heating tube 11. Based on this design, at the position away from the heating tube 11, the heat-conducting rib can quickly transfer the obtained heat to the baking tray 10, thereby ensuring the heat transfer efficiency and heat distribution at these positions.

[0054] like Figure 1 As shown, two points M and N are selected on the heat-conducting rib, and point M is closer to the heating tube 11 than point N. The width of the projection of the heat-conducting rib on the bottom wall 101 at point M is L1, and the width of the projection of the heat-conducting rib on the bottom wall 101 at point N is L2. Obviously, L1 is greater than L2. Since point N is far away from the heating tube 11, its temperature is lower than that of point M. By reducing the heat-carrying area of ​​the heat-conducting rib at point N, it is helpful to reduce heat loss and ensure that sufficient heat is transferred to the baking tray 10.

[0055] In another embodiment, the height from the top of the first heat-conducting rib 12 and the second heat-conducting rib 13 to the bottom wall 101 shrinks in the direction away from the heating tube 11. Since the height of the heat-conducting rib is reduced at a position away from the heating tube 11, it can quickly transfer the obtained heat to the baking tray 10, thereby ensuring the heat transfer effect. For example, for the above-mentioned point M and point N, the height of the heat-conducting rib at point N is smaller, which is conducive to transferring more heat reaching point N to the baking tray 10, thereby reducing heat loss.

[0056] Furthermore, in addition to the above-mentioned width and height, the parameters related to the shape of the heat-conducting ribs are that when the heat-conducting ribs are tapered ribs, the heat-conducting ribs form a shape similar to a mountain 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 heat-conducting rib 12 and the second heat-conducting 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 along the direction away from the heat pipe 11; the first heat-conducting rib 12 and the second heat-conducting 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 along the direction away from the heat pipe 11.

[0057] 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 5As shown, assuming that point M is closer to the heating tube 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, wherein α2 is greater than α1, that is, the first inclined surface 121 at point N has a steeper slope, which is beneficial to reduce heat loss so that more heat can be transferred to the baking tray 10. The principle of the second inclined surface 122 is the same and will not be repeated here.

[0058] 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 by one relative to the heating tube 11, and the corresponding first heat-conducting ribs 12 and second heat-conducting ribs 13 extend along the same arc.

[0059] This embodiment may 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, such as Figure 2 As shown, or, 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 arranged in a staggered manner).

[0060] like Figure 2 As shown, the corresponding first heat-conducting rib 12 and the second heat-conducting rib 13 can be regarded as a continuous arc rib, and a channel 14 is formed between adjacent arc ribs. Compared with the channel 14 formed by straight ribs, the channel 14 of the present application has a smaller cross-sectional change along the radial direction, which is conducive to sufficient heat filling, and 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. In addition, the arrangement of the first heat-conducting rib 12 and the second heat-conducting rib 13 can increase the aesthetics and facilitate processing. By adjusting the density of the heat-conducting ribs, there is a suitable spacing between adjacent first heat-conducting ribs 12 and adjacent second heat-conducting ribs 13, which can effectively avoid the randomness of hot air flow, which is conducive to improving the heating efficiency of the channel 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.

[0061] It can be understood that the first heat-conducting rib 12 and the second heat-conducting rib 13 that are arranged opposite to each other can extend along the same arc or along different arcs. The first heat-conducting rib 12 and the second heat-conducting rib 13 extending along different arcs means that the curvatures of the arcs where the first heat-conducting rib 12 and the second heat-conducting rib 13 are located are different. For example, in order to allow more heat to reach more locations in the edge area of ​​the baking tray 10, the second heat-conducting rib 13 has a larger curvature and passes through more locations along the way. In order to allow less heat to reach the central area of ​​the baking tray 10, the first heat-conducting rib 12 has a smaller curvature so as to reduce heat distribution.

[0062] In other embodiments, the plurality of first heat-conducting ribs 12 and the plurality of second heat-conducting ribs 13 are staggered relative to the heating tube 11. That is, the number and density of the first heat-conducting ribs 12 and the second heat-conducting ribs 13 can be adjusted according to the desired heating effect of the central area of ​​the baking tray 10 and the edge of the baking tray 10, and the first heat-conducting ribs 12 and the second heat-conducting ribs 13 are not required to correspond to each other.

[0063] Further, 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, and the first clockwise direction and the second clockwise direction are arranged oppositely. Figure 4 As 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 .

[0064] 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 .

[0065] 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.

[0066] However, in some scenarios, when the user wants to use the high heat energy in the center of the grilling pan 10 for self-service grilling and other functions, the heating of the center area of ​​the grilling pan 10 can be enhanced. For example, in one embodiment, the ends of the plurality of first heat-conducting ribs 12 close to the center of the grilling pan 10 are connected to each other, so the heat conducted to the center area of ​​the grilling pan 10 along the plurality of first heat-conducting ribs 12 overlaps, so that the center area of ​​the grilling pan 10 can continue to be heated to a certain degree, which is conducive to efficient grilling by the user, thereby expanding user needs and improving the user experience.

[0067] 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 is usually used to limit 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.

[0068] In one embodiment, the bottom wall 101 is provided with an annular groove 15 for accommodating the heating tube 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, it is easy to process, and the heating pipe 11 is horizontally limited by the first groove side wall 151 and the second groove side wall 152, and is firmly installed. Among them, the first groove side wall 151 and the second groove side wall 152 are both continuous rings, which can optimize the surrounding effect of the heating pipe 11.

[0069] Furthermore, a recess 153 is provided at a position corresponding to the first groove side wall 151 and the second groove side wall 152 . The recess 153 can be used in conjunction with a fixing bracket to strengthen the fixing of the heating tube 11 .

[0070] In another embodiment, a plurality of the 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 heat pipe 11, and the plurality of the first sub-side walls form an annular first side wall, a plurality of the 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 heat pipe 11, and the plurality of the second sub-side walls form an annular second side wall, and a groove 15 for accommodating the heat pipe 11 is formed between the first side wall and the second side wall.

[0071] In this embodiment, the first sub-side wall and the second sub-side wall are formed by processing the heat-conducting ribs at the same time, and then the groove 15 is formed by enclosing multiple first sub-side walls and multiple second sub-side walls. The step of additionally designing the groove 15 is omitted, and it is not required to form a continuous first side wall and a continuous second side wall. The processing precision is low, which is convenient for controlling costs. Multiple first sub-side walls can be connected to each other to form a continuous annular first side wall, or there are gaps between the multiple first sub-side walls. Similarly, multiple second sub-side walls can be connected to each other to form a continuous annular second side wall, or there are gaps between the multiple second sub-side walls. When the multiple first sub-side walls and the multiple second sub-side walls are all non-continuous structures, the multiple first sub-side walls and the multiple second sub-side walls can be arranged correspondingly, or they can be arranged in a staggered manner, as long as the groove 15 finally formed can effectively limit the heat pipe 11.

[0072] The first heat-conducting rib 12 and the second heat-conducting rib 13 of the present application are connected to the baking pan 10 through a rounded corner at one end of the heat-conducting rib away from the heating tube 11, and the smooth transition is conducive to transferring more heat to the baking pan 10 and reducing heat loss. Furthermore, in the scheme of setting the groove 15, the position where the first heat-conducting rib 12 and the second heat-conducting rib 13 are connected to the side wall of the groove 15 can also be transitioned through a rounded corner to improve the heat transfer efficiency.

[0073] The technical solution protected by the present utility model is not limited to the above-mentioned embodiments. It should be pointed out that the combination of the technical solution of any embodiment with the technical solution of one or more other embodiments is within the protection scope of the present utility model. Although the present utility model has been described in detail above with general descriptions and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements can be made to it based on the present utility model. Therefore, these modifications or improvements made without departing from the spirit of the present utility model are within the scope of protection claimed by the present utility model.

Claims

1. A grilling machine, comprising a grilling pan, wherein an annular heating tube is provided on the outer surface of the grilling pan, wherein: The baking tray includes a bottom wall, and the bottom wall is provided with a plurality of first heat-conducting ribs arranged at intervals on the side of the heating tube facing 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, and the first heat-conducting ribs and the second heat-conducting ribs both extend along arcs; both ends of the heating tube are radially extended in a direction close to the center of the baking tray.

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 tube; And / or, the heights from the top ends of the first heat-conducting ribs and the second heat-conducting ribs to the bottom walls shrink in a direction away from the heating tube.

4. A 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 one-to-one correspondence with respect to the heating tube, and the corresponding first heat-conducting ribs and the corresponding 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 tube, and the groove comprises 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 heat-conducting ribs close to the heat-generating tube, and the plurality of first sub-side walls form an annular first side wall. A second sub-side wall connected to the bottom wall is protruded from one end of the plurality of second heat-conducting ribs close to the heat-generating tube, and the plurality of second sub-side walls form an annular second side wall. A groove for accommodating the heat-generating 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 heat-conducting ribs are arranged in a first clockwise direction along a direction away from the heat-generating tube, and the plurality of second heat-conducting ribs are arranged in a second clockwise direction along a direction away from the heat-generating tube, and the first clockwise direction and the second clockwise direction are arranged opposite to each other; Alternatively, the plurality of first heat-conducting ribs and the plurality of second heat-conducting ribs are arranged in the same clockwise direction along a direction away from the heating tube.

8. The grilling machine according to claim 1, characterized in that: A plurality of the first heat-conducting ribs and a plurality of the second heat-conducting ribs are arranged in one-to-one correspondence with the heating pipe, and the corresponding first heat-conducting ribs and the 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 in a 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 a 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.

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