Frying and baking machine

Abstract

The utility model discloses a frying and baking machine which comprises a baking tray and a plurality of first oil guide lines which are arranged on the bottom wall and bend and extend clockwise from the center area of the bottom wall of the baking tray to the side wall direction at intervals. The second oil guide lines are arranged on the bottom wall and bend and extend at intervals in the anticlockwise direction from the center area of the bottom wall of the baking tray to the side wall; each first oil guide line and the first adjacent second oil guide line in the clockwise direction intersect to form a first intersection point, and each first oil guide line and the second adjacent second oil guide line in the clockwise direction intersect to form a second intersection point; the first protrusions are arranged on the bottom wall and extend from the second intersection points to the center of the bottom wall of the baking tray in the radial direction in a protruding mode, and first oil guide faces inclined to the first oil guide lines and the second oil guide lines are formed on the two sides of the first protrusions in the circumferential direction, so that first oil gathering pits are formed in the first intersection points.

Description

Technical Field

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

[0002] Generally, a grilling machine includes a grilling pan and a heating tube. Food is placed on the grilling pan, and the heating tube heats the grilling pan to complete the cooking of the food. In order to improve the color, aroma and taste of the food, and to prevent the food from being burnt due to the high power of the heating tube, the user will add cooking oil to the grilling pan before cooking.

[0003] At this time, the consumer's methods of pouring oil include: using a spray bottle to spray cooking oil onto the surface of the baking pan, or directly pouring cooking oil onto the baking pan through an oil bottle. However, the applicant's research found that when using the above two methods of pouring oil, there are still problems such as complicated operations or the cooking oil aggregates during the cooking process, which affects the cooking effect of the food.

[0004] Specifically, when pouring edible oil directly onto the baking pan through an oil pot, due to the poor fluidity of edible oil (relative to water), there is no way to spread it around well, and the edible oil usually gathers into a ball. In one case, the required amount of oil is poured at one time, and then the oil gathers into a ball. In another case, the oil is poured in small amounts at different locations for multiple times, and then multiple small balls appear. Therefore, in order to make the edible oil spread evenly on the surface of the baking pan, the user usually uses a tool (such as a brush) to evenly disperse the edible oil gathered in a ball on the surface of the baking pan. Although the edible oil can be evenly dispersed on the surface of the baking pan through the tool, the process of evenly dispersing the edible oil on the surface of the baking pan is relatively cumbersome, which affects the user experience. Alternatively, the edible oil is directly sprayed onto the surface of the baking pan using a spray pot, so that the edible oil is relatively evenly distributed on the surface of the baking pan.

[0005] However, the applicant has found that during the cooking process, the surface tension of the cooking oil will change due to the change in temperature (i.e., the thermocapillary effect). The surface tension of the cooking oil in the hotter part of the baking pan is smaller, while the surface tension of the cooking oil in the colder part is larger. Due to the surface tension, the cooking oil will move from the colder part of the baking pan to the hotter area of ​​the baking pan, so that the cooking oil will gather in the hotter area of ​​the baking pan, affecting the uniform distribution of the cooking oil on the baking pan. Therefore, even if the cooking oil is evenly spread on the baking pan before cooking, it will gather together due to the thermocapillary effect, and the cooking oil cannot be evenly distributed on the baking pan.

[0006] When the cooking oil is not evenly distributed on the baking tray, the cooking oil cannot evenly contact the surface of the food when the food is placed on the baking tray. As a result, during the cooking process, the surface of the food that is in contact with the cooking oil will be evenly heated, while the surface of the food that is not in contact with the cooking oil will be burnt due to direct contact with the higher temperature of the baking tray, affecting the taste and color of the food.

[0007] Alternatively, as in Chinese utility model patent CN215191019U, in order to improve the fluidity of edible oil, prevent the problem of edible oil gathering into clumps, and enable the edible oil to be evenly distributed on the surface of the baking pan, so that the edible oil can spread on the baking pan, one of the technical directions is to change the bottom wall of the baking pan. By setting the bottom wall of the baking pan to be inclined from all sides to the middle, when the edible oil is poured into the baking pan, the edible oil will gradually slide to the middle area due to the effect of gravity, thereby preventing the edible oil from gathering in only a single area and being unable to spread to more areas on the baking pan. However, if the cooking oil is only concentrated in the middle of the baking pan by its own gravity so as to spread to more areas, due to the effect of its surface tension, only a thin layer of cooking oil will adhere to the surface of the bottom wall of the baking pan in the diffused area, while there will be too much cooking oil in the middle area because the surface of the bottom wall of the baking pan cannot retain the cooking oil flowing through it, that is, the bottom wall of the baking pan itself cannot allow more cooking oil to adhere to its surface. As the cooking oil adhered to the surface of the bottom wall of the baking pan moves to the middle area, there is only a small amount of oil in the outer area and cannot meet the cooking oil requirement when cooking food, that is, it cannot store oil, which will increase the probability of food in this area being burnt, affecting the cooking effect of the food.

[0008] One of the technical directions is to set an oil storage pit on the bottom wall of the baking tray, such as in Chinese utility model patent CN205181148, by setting a plurality of bosses on the bottom wall of the baking tray, the bosses are formed by an arc line extending obliquely along the axial direction of the baking tray, and an oil storage gap is set between the bosses to achieve the mutual circulation of edible oil between the bosses. In this way, when the edible oil is poured onto the boss of the baking tray, the edible oil will flow into the oil storage gap along the inclined arc line, so that more edible oil can be retained on the surface of the bottom wall of the baking tray, and each boss and oil storage gap can store the edible oil on the surface of the bottom wall of the baking tray. Because the oil storage gap includes a radial channel and a circumferential channel connected to the radial channel, when the edible oil flows from the arc line of the boss into the oil storage gap, the edible oil entering the oil storage gap can flow along the radial direction of the baking tray along the radial channel, and can also flow along the circumferential direction of the baking tray along the circumferential channel, that is, the flow path of the edible oil in the oil storage gap is random and cannot flow in a fixed direction. Therefore, the cooking oil cannot be effectively gathered toward the center of the bottom wall of the baking pan, and part of the cooking oil cannot come into contact with the food because it is far away from the center of the bottom wall of the baking pan, thereby affecting the efficiency of using the cooking oil when cooking food.

[0009] Even if the technicians in this field remove the circumferential channel in the oil storage gap, the cooking oil will flow directly to the center of the bottom wall of the baking pan along the radial channel. This will reduce the area where the cooking oil can adhere because the circumferential channel is removed, thereby reducing the amount of cooking oil adhered to the bottom wall of the baking pan. At the same time, because the cooking oil flow path becomes shorter, the cooking oil will flow directly to the center of the bottom wall of the baking pan without being blocked, directly reducing the amount of cooking oil adhered to the oil storage gap. As a result, more cooking oil accumulates in the central area of ​​the bottom wall of the baking pan, while less cooking oil is found in other areas of the bottom wall of the baking pan, and the cooking oil is unevenly distributed on the bottom wall of the baking pan, affecting the cooking effect of the food.

[0010] The technical solution of the present application can solve the technical problem that edible oil cannot be stored on the surface of the baking pan due to the effect of surface tension, and can also solve the technical problem in the prior art that the edible oil flow path is random and the edible oil cannot be effectively gathered toward the center of the bottom wall of the baking pan. Utility Model Content

[0011] In order to solve the above-mentioned technical problems, the present application discloses a frying and grilling machine, which can solve the technical problem that edible oil cannot be stored evenly on the radial or circumferential surface of the baking pan due to the effect of surface tension, and can also solve the technical problems in the prior art of the randomness of the edible oil flow path and the short path of the edible oil flowing to the center of the bottom wall of the baking pan.

[0012] The present application discloses a grilling machine, comprising a grilling pan, wherein the grilling pan comprises a bottom wall and a side wall arranged around the bottom wall, and the grilling pan further comprises:

[0013] A plurality of first oil guide lines, each of which is arranged on the bottom wall and extends from a central area of ​​the bottom wall of the baking tray toward the side wall in a clockwise direction in an interval manner;

[0014] A plurality of second oil guide lines, each of which is arranged on the bottom wall and extends in a counterclockwise direction from a central area of ​​the bottom wall of the baking tray toward the side wall in a curved manner at intervals;

[0015] Each first oil-conducting line intersects with the second oil-conducting line that is the first adjacent to it in the clockwise direction to form a first intersection point, and intersects with the second adjacent to it in the clockwise direction to form a second intersection point, and the radial distance between the first intersection point and the center of the bottom wall of the baking pan is smaller than the radial distance between the second intersection point and the center of the bottom wall of the baking pan;

[0016] A plurality of first protrusions are arranged on the bottom wall, extending radially from each second intersection toward the center of the bottom wall of the baking pan, the radial distance between the terminal end of each first protrusion and the center of the bottom wall of the baking pan is smaller than the radial distance between the first intersection and the center of the bottom wall of the baking pan, the height of each first protrusion first rises and then falls radially, and the first protrusion forms a first oil guide surface inclined toward the first oil guide line and the second oil guide line on both sides of its circumference, so that a first oil collecting pit is formed at each first intersection.

[0017] Several optional methods are also provided below, but they are not intended to be additional limitations on the above-mentioned overall solution, but are merely further supplements or preferences. Under the premise that there are no technical or logical contradictions, each optional method can be combined with the above-mentioned overall solution separately, and multiple optional methods can also be combined.

[0018] Optionally, in order to solve the technical problem that the cooking oil flows toward the side wall of the baking pan, thereby reducing the low efficiency of cooking oil use, the height of the second intersection relative to the center of the baking pan is greater than the height of the first intersection relative to the center of the baking pan.

[0019] Optionally, in order to solve the technical problem of randomness of the edible oil flow path, the first oil guide line and / or the second oil guide line gradually decreases from the second intersection point to the first intersection point.

[0020] Optionally, in order to solve the technical problem of small contact area between food and cooking oil, an oil collecting area is arranged at the center of the bottom wall of the baking pan, the oil collecting area has an outer periphery, and the first oil guide line and the second oil guide line are spaced around and distributed at intervals at the outer periphery of the oil collecting area.

[0021] Optionally, in order to solve the technical problem of less edible oil being stored on the baking tray, a plurality of second protrusions are arranged on the bottom wall, extending radially from each first intersection and away from the center of the bottom wall of the baking tray, the radial distance between the terminal end of each second protrusion and the center of the bottom wall of the baking tray is greater than the radial distance between the second intersection and the center of the bottom wall of the baking tray, and the second protrusion forms a second oil guide surface inclined to the first oil guide line and the second oil guide line on both sides of the circumference thereof, so that each second intersection forms a second oil collecting pit.

[0022] Optionally, in order to solve the technical problem that the cooking oil will spill around at the first intersection, a plurality of third protrusions are arranged on the bottom wall, the third protrusions are arranged between adjacent first protrusions, and extend from the first intersection toward the center of the bottom wall of the baking pan.

[0023] Optionally, in order to solve the technical problem that edible oil cannot smoothly enter the oil collecting area, the third protrusions enclose and form an oil collecting area, and the oil collecting area is a plane and is located at the lowest point.

[0024] Optionally, in order to solve the technical problem of more edible oil adhering to the first protrusion, the two first oil guide surfaces intersect to form a first ridge, and the highest point of the first protrusion is located in the middle of the first ridge.

[0025] Optionally, in order to solve the technical problem of more edible oil adhering to the second protrusion. Two second oil-conducting surfaces intersect to form a second ridge, and the highest point of the second protrusion is located in the middle of the second ridge; or, two second oil-conducting surfaces intersect to form a second ridge, and the highest point of the second protrusion is located in the middle of the second ridge, and a plane portion is provided on the second ridge, and the plane portion extends upwardly and obliquely in a radial direction away from the center of the bottom wall of the baking pan; or, two second oil-conducting surfaces intersect to form a second ridge, and the highest point of the second protrusion is located in the middle of the second ridge, and a plane portion is provided on the second ridge, and the plane portion extends upwardly and obliquely in a radial direction away from the center of the bottom wall of the baking pan, and the second ridge includes a strip platform, and the strip platform is connected to the plane portion, and the strip platform extends downwardly and obliquely in a radial direction away from the center of the bottom wall of the baking pan.

[0026] Optionally, in order to solve the technical problem of more edible oil adhering to the side wall. A plurality of fourth protrusions are arranged on the bottom wall, extending radially from each second intersection away from the center of the bottom wall of the baking tray, and the fourth protrusions form fourth oil guide surfaces inclined toward the second intersection on both sides of the circumference thereof. The frying and grilling machine of the present application forms a first oil collecting pit for storing edible oil through the mutual cooperation between the first protrusion and the first oil guide line and the second oil guide line. Because the plurality of first oil guide lines and the plurality of second oil guide lines are arranged at intervals, the first oil collecting pits formed by the intersection of the two are also arranged at intervals. This can not only make the surface of the bottom wall of the baking tray store a certain amount of edible oil radially and circumferentially, but also prevent the problem of too much edible oil storage on the bottom wall of the baking tray. The plurality of first oil guide lines and the plurality of second oil guide lines arranged in a curved manner can extend the path of the edible oil flow and also make the edible oil flow along a certain path.

[0027] If the cooking oil is directed toward the side wall of the baking pan, the efficiency of the food absorbing the cooking oil near the side wall with a lower temperature is much lower than the efficiency of the food absorbing the cooking oil near the center of the baking pan with a higher temperature. Therefore, in order to improve the efficiency of using the cooking oil, the height of the second intersection relative to the center of the baking pan is greater than the height of the first intersection relative to the center of the baking pan.

[0028] The cooking oil will spread out from the second intersection point and flow toward the central area near the bottom wall of the baking pan. This will not only prolong the time for the cooking oil to flow from the second intersection point to the first intersection point, but also make the flow direction of the cooking oil uncertain. In order to allow the cooking oil overflowing from the second intersection point to flow into the first intersection point along a certain route and evenly, the first oil guide line and / or the second oil guide line are gradually lowered from the second intersection point to the first intersection point. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is a schematic diagram of the structure of a grill pan of a grilling machine in one embodiment of the present application;

[0030] Figure 2 This is a structural schematic diagram of a grilling pan of a grilling machine from another perspective in one embodiment of the present application;

[0031] Figure 3 This is a structural schematic diagram of a grilling pan of a grilling machine from another perspective in one embodiment of the present application;

[0032] Figure 4 for Figure 3 Schematic diagram of the enlarged structure at point A.

[0033] The reference numerals in the figures are described as follows:

[0034] 100. Grilling machine;

[0035] 200, baking tray; 201, bottom wall; 202, side wall; 203, first oil guide line; 204, second oil guide line; 205, first intersection; 206, second intersection; 207, first protrusion; 208, first oil guide surface; 209, first oil collecting pit; 210, second protrusion; 211, second oil guide surface; 212, second oil collecting pit; 213, third protrusion; 214, first ridge; 215, second ridge; 216, plane portion; 217, strip platform; 218, fourth protrusion; 219, fourth oil guide surface;

[0036] 300. Oil accumulation area. DETAILED DESCRIPTION

[0037] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0038] It should be noted that when a component is referred to as being "connected" to another component, it may be directly connected to the other component or there may be a central component. When a component is referred to as being "disposed on" another component, it may be directly disposed on the other component or there may be a central component at the same time.

[0039] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application. The term "and / or" used herein includes any and all combinations of one or more of the related listed items.

[0040] like Figure 1 , Figure 2 , Figure 3 and Figure 4As shown, a grilling machine 100 includes a grilling pan 200, the grilling pan 200 includes a bottom wall 201, and a side wall 202 arranged on the periphery of the bottom wall 201, and the grilling pan 200 also includes: a plurality of first oil guide lines 203, each of which is arranged on the bottom wall 201, and extends in a clockwise direction from a central area of ​​the bottom wall 201 of the grilling pan 200 to the side wall 202 in a spaced-apart manner; a plurality of second oil guide lines 204, each of which is arranged on the bottom wall 201, and extends in a counterclockwise direction from a central area of ​​the bottom wall 201 of the grilling pan 200 to the side wall 202 in a spaced-apart manner; each first oil guide line 203 intersects with the first adjacent second oil guide line 204 in the clockwise direction to form a first intersection 205, and the second adjacent second oil guide line 204 in the clockwise direction intersects with the first adjacent second oil guide line 204 in the clockwise direction to form a first intersection 205. The second oil guide line 204 intersects to form a second intersection 206, and the radial distance between the first intersection 205 and the center of the bottom wall 201 of the baking tray 200 is smaller than the radial distance between the second intersection 206 and the center of the bottom wall 201 of the baking tray 200; a plurality of first protrusions 207 are arranged on the bottom wall 201, and extend radially from each second intersection 206 toward the center of the bottom wall 201 of the baking tray 200, and the radial distance between the terminal end of each first protrusion 207 and the center of the bottom wall 201 of the baking tray 200 is smaller than the radial distance between the first intersection 205 and the center of the bottom wall 201 of the baking tray 200, and the height of each first protrusion first increases and then decreases in the radial direction, and the first protrusion 207 forms a first oil guide surface 208 inclined to the first oil guide line 203 and the second oil guide line 204 on both sides of the circumference thereof.

[0041] In the prior art, when the cooking oil is directly poured onto the baking tray through an oil pot, the cooking oil has poor fluidity and cannot be well diffused around, so the cooking oil usually gathers into a ball.

[0042] In order to enable the cooking oil to flow smoothly on the baking tray, the bottom wall 201 of the baking tray 200 is changed to be set to a shape that is inclined from the periphery to the middle, and the bottom wall 201 of the baking tray 200 is set to be set to be inclined from the middle to the periphery. For example, in Chinese utility model patent CN204133276, the cooking oil placed in the middle part of the bottom wall 201 of the baking tray 200 will flow to the periphery of the baking tray 200, so that the cooking oil is gathered to the side position of the baking tray 200, so that only a small amount of cooking oil is left on the bottom wall 201 of the baking tray 200, which is convenient for users to clean the baking tray 200. The main technical problem solved by setting the bottom wall 201 of the baking tray 200 to be inclined to the periphery is to reduce the adhesion of cooking oil on the bottom wall 201 of the baking tray 200, so as to facilitate users to clean the bottom wall 201 of the baking tray 200. Although such a configuration facilitates the cleaning of the baking pan 200, for the baking pan 200 in the cooking stage, the baking pan 200 tilted in all directions will make it impossible for the cooking oil to adhere to the bottom wall 201 of the baking pan 200 better, resulting in less cooking oil on the bottom wall 201 of the baking pan 200, which cannot meet the cooking oil demand during the cooking process. As a result, the cooked food will be burnt due to direct contact with the higher temperature baking pan 200, affecting the taste and color of the food.

[0043] Although the inclined bottom wall of the baking pan can make the cooking oil gather at the lowest point of the baking pan, because the surface tension of the cooking oil is relatively small, when sliding over the bottom wall of the baking pan, at least a small part of the cooking oil can adhere to the surface of the bottom wall of the baking pan, that is, except for the lowest point of the baking pan where more cooking oil can be gathered, there will be less cooking oil in other places of the bottom wall of the baking pan, which will also cause the cooked food to be burnt due to direct contact with the higher temperature baking pan 200.

[0044] In order to increase the amount of edible oil attached to the bottom wall 201 of the baking tray 200, so that the amount of edible oil on the bottom wall 201 of the baking tray 200 can meet the demand for edible oil by the food during the cooking process, in the prior art, continuous, parallel-arranged oil storage grooves are provided on the bottom wall 201 of the baking tray 200. For example, in Chinese utility model patent CN217013546U, oil storage grooves are provided on the bottom wall 201 of the baking tray 200. When edible oil is poured into the oil storage grooves, if the amount of edible oil is large, it will overflow from one of the oil storage grooves and flow into the other oil storage grooves through the guide surface, thereby realizing the storage and flow of edible oil in each oil storage groove, so that a certain amount of edible oil can be accumulated on the bottom wall 201 of the baking tray 200 to meet the demand for edible oil by the food during the cooking process. Although the continuous, parallel-arranged oil storage grooves can store a certain amount of edible oil, because the oil storage grooves are arranged relatively closely and the oil storage gaps between the oil storage grooves can also store a certain amount of edible oil, a large amount of edible oil can be stored in a smaller area on the bottom wall 201 of the baking pan 200. In addition, because the flow path of the edible oil from one oil storage groove to another is random, the edible oil cannot be effectively gathered toward the center of the bottom wall of the baking pan, so that part of the edible oil cannot come into contact with the food because it is far away from the center of the bottom wall of the baking pan, affecting the efficiency of using the edible oil when cooking food.

[0045] Alternatively, as in Chinese utility model patent CN205181148, the edible oil will flow into the oil storage gap along the inclined arc line, because the oil storage gap includes a radial channel and a circumferential channel connected to the radial channel. Since the radial channel directly leads to the central area of ​​the baking tray, the edible oil will pass through the radial channel at a faster speed when passing through the radial channel, so that the amount of edible oil adhering to the radial channel will be less.

[0046] In order to store a certain amount of edible oil evenly in the circumferential direction and radial direction of the bottom wall 201 of the baking tray 200, it is possible to provide an appropriate amount of edible oil for cooking food, and to make the edible oil evenly contact the surface of the food, and at the same time, the flow path of the edible oil on the bottom wall of the baking tray can be extended, so that more edible oil is stored on the surface of the bottom wall of the baking tray. Therefore, each first oil guide line 203 and each second oil guide line 204 are bent and extended, and the first oil guide line 203 and the second oil guide line 204 intersect to form a first intersection 205 and a second intersection 206. In the process of flowing, the edible oil will flow to the central area of ​​the bottom wall of the baking tray along the path of the first oil guide line and the second oil guide line, reducing the randomness of the flow path of the edible oil. Because the first intersection 205 and the second intersection 206 are not in the same radial direction, the first protrusion 207 extending radially from the second intersection 206 to the center of the bottom wall 201 of the baking tray 200 will not occupy the position of the first intersection 205, so that there are enough first intersections 205 on the bottom wall 201 of the baking tray 200. If each first oil guide line 203 and each second oil guide line 204 are extended in a straight line, the first intersection 205 and the second intersection 206 formed are on the same radial direction. At this time, the first protrusion 207 will occupy the position of the first intersection 205, so that there will not be enough first intersections 205 on the bottom wall 201 of the baking tray 200, thereby affecting the cooking effect of the food.

[0047] When spraying cooking oil onto the surface of the baking tray through a spray pot, or pouring cooking oil directly into the baking tray through an oil pot, the cooking oil first covers the first intersection and the second intersection as much as possible. After the first intersection and the second intersection are filled, the overflowing cooking oil enters other first intersections and second intersections through the first oil guide line and the second oil guide line, so that the cooking oil can be evenly distributed on the bottom wall of the baking tray.

[0048] The connection modes between the plurality of first oil conducting lines and the plurality of second oil conducting lines include the following:

[0049] Mode 1 (mode of this embodiment): Multiple first oil conducting lines 203 and multiple second oil conducting lines 204 are arranged alternately, that is, along the clockwise direction, the first oil conducting lines 203 and the second oil conducting lines 204 are arranged in sequence on the bottom wall 201 of the baking tray 200, and the second oil conducting lines 204 are arranged on both sides adjacent to one of the first oil conducting lines 203, and the first oil conducting lines 203 are arranged on both sides adjacent to one of the second oil conducting lines 204. The first oil conducting lines 203 and the second oil conducting lines 204 arranged alternately can control the distance between each first intersection 205. Mode 2: Multiple first oil conducting lines 203 and multiple second oil conducting lines 204 are arranged non-intervally, for example, when two second oil conducting lines 204 are arranged between two adjacent first oil conducting lines 203, at this time, one of the second oil conducting lines 204 and the first oil conducting line 203 cannot intersect to form a first intersection 205, which will cause a large distance between each first intersection 205. Method 3: multiple first oil conducting lines 203 are arranged continuously, and then multiple second oil conducting lines 204 are arranged continuously. The subsequent optimization of the embodiment is mainly aimed at the technical solution of method 1, and each optimization solution can also be combined with the technical solutions of method 2 and method 3, which will not be described in detail later.

[0050] The first intersection 205 cooperates with the first protrusion 207 to form a first oil-collecting pit 209 for storing edible oil. If the distance between the first intersections 205 is large, the requirement of evenly coating the outer surface of the food with edible oil cannot be met. If the food is small in size, the food will be located between the two first oil-collecting pits 209 and cannot contact the edible oil. At this time, the frying and grilling machine 100 will dry-cook the food, which is easy to cause the food to burn. At the same time, because the distance between the first intersections 205 is large, when the size of the baking tray 200 remains unchanged, the number of points on the baking tray 200 for storing edible oil decreases, thereby reducing the total amount of edible oil stored on the baking tray 200, affecting the cooking effect of the food. Alternatively, the distances between the first intersections 205 may be relatively close, and the number of the first intersections 205 may increase. For example, the first oil conducting lines 203 that bend and extend clockwise are arranged continuously, and then the second oil conducting lines 204 that bend and extend counterclockwise are arranged continuously. At this time, each first oil conducting line 203 will pass through all the second oil conducting lines 204, and each second oil conducting line 204 will also pass through all the first oil conducting lines 203, resulting in an increase in the number of the first intersections 205, thereby causing an increase in the total amount of edible oil stored on the baking tray 200, which is not conducive to the effect of food cooking.

[0051] Furthermore, in order to enable the cooking oil on the first protrusion to flow better toward the first intersection 205 and the second intersection 206, the height of the first protrusion 207 is set to start from the second protrusion 206, gradually rise along the radial direction, and then gradually descend to the center of the bottom wall 201 of the baking tray 200. In this way, as the height gradually decreases, the cooking oil will flow from the highest point of the first protrusion 207 to the first intersection 205 or the second intersection 206, thereby satisfying the requirement for the amount of cooking oil in the first intersection 205 and the second intersection 206 during cooking.

[0052] In this embodiment, the bottom wall 201 of the baking tray 200 mainly provides the cooking oil necessary for cooking the food through the first oil collecting pit 209. At this time, the width of the first oil guide line 203 and the second oil guide line 204 is small, and the cooking oil is difficult to adhere to or only a small amount of cooking oil adheres to the first oil guide line 203 and the second oil guide line 204. If the user wants to eat high-fat food, it will not be satisfied due to the limited oil storage capacity of the bottom wall 201 of the baking tray 200. In order to increase the storage capacity of the bottom wall 201 of the baking tray 200 for cooking oil, the first oil guide line 203 and / or the second oil guide line 204 have a certain width, so that when the cooking oil flows from the top to the end of the first protrusion 207, it needs to first pass through the first oil guide line 203 and / or the second oil guide line 204 with a certain width before it can gradually gather in the first oil collecting pit 209. In this way, during the flow process, part of the cooking oil will adhere to the first oil guide line 203 and / or the second oil guide line 204, thereby increasing the amount of cooking oil stored in the bottom wall 201 of the baking tray 200 and meeting the user's desire to eat high-oil food.

[0053] When pouring edible oil, part of the edible oil will fall onto the first protrusion 207. In order to facilitate the edible oil to flow from the top of the first protrusion 207 to the first intersection 205, thereby reducing the amount of edible oil adhering to the first protrusion 207, a first oil guiding surface 208 inclined toward the first oil guiding line 203 and the second oil guiding line 204 is formed on both sides of the circumference of the first protrusion 207. Because the first oil guiding surface 208 is inclined toward the first oil guiding line 203 and the second oil guiding line 204, the edible oil falling onto the first protrusion 207 will flow more toward the direction of the first oil guiding line 203 and the second oil guiding line 204 due to the action of the first oil guiding surface 208, thereby reducing the amount of edible oil adhering to the first oil guiding surface 208.

[0054] Therefore, in the present embodiment, cooking oil is stored in first oil collecting recesses 209 formed by the cooperation between first intersections 205 spaced apart on the bottom wall 201 of the baking tray 200 and the first oil guiding surfaces 208 arranged obliquely, so that the cooking oil can evenly contact the surface of food during cooking, thereby providing an appropriate amount of cooking oil for cooking food.

[0055] On the baking tray 200, the first oil collecting pits 209 can be evenly spaced along the central circumference of the baking tray 200, that is, the first oil guiding line 203 and the second oil guiding line 204 are extended over the entire area of ​​the baking tray 200, so that the first oil collecting pits 209 can be evenly distributed circumferentially on the baking tray 200. In another embodiment, a first oil-conducting line 203 and a second oil-conducting line 204 are extended on a partial area of ​​the baking tray 200, that is, a first oil-collecting pit 209 formed by the intersection of the first oil-conducting line 203 and the second oil-conducting line 204 only occupies 1 / 4 to 1 / 2 of the circumference of the center of the baking tray 200, so that the area on the bottom wall 201 of the baking tray 200 where the first oil-collecting pit 209 is provided is suitable for cooking flexible foods, such as eggs, cakes and other foods, which can better contact with cooking oil on an uneven surface; the area on the bottom wall 201 of the baking tray 200 where the first oil-collecting pit 209 is not provided (a relatively smooth area) is suitable for cooking solid foods, such as ham and other foods, because the cooking oil will gather in a relatively smooth area, and ham and other foods need a large amount of cooking oil to contact with them during the cooking process in order to better heat them and cook better foods.

[0056] In this embodiment, in order to ensure that an appropriate amount of cooking oil comes into contact with food during the cooking process, the amount of cooking oil consumed by the user at one time can be reduced while ensuring that the food remains fresh and tender and the color and taste of the food are improved.

[0057] The bottom wall 201 of the grill pan 200 is mainly used to place food. The food can be moved and stir-fried on the grill pan 200 by the support of the bottom wall 201. In the process of cooking food, it is necessary to add cooking oil, cooking seasonings and water. In order to prevent these cooking materials from scattering outside the grill pan 200, it is not convenient for the user to clean the scattered cooking materials, and the cooking materials do not have enough time to mix with the taste of the food, which will affect the cooking effect of the food. Therefore, the side wall 202 is arranged around the bottom wall 201, so that the cooking materials can be prevented from scattering outside the grill pan 200, so that the cooking materials can be fully mixed with the food for seasoning. At the same time, the food itself will also generate moisture during the cooking process, or when the grilling machine 100 is used to make food that needs a soup base, if there is no side wall 202 around the side to block the moisture, the grill pan 200 cannot store moisture and cannot make food with a soup base.

[0058] When cooking food, the food is usually placed in the central area of ​​the baking pan 200 for cooking. In order to improve the efficiency of using cooking oil, the cooking oil needs to be drained to the central area of ​​the baking pan 200. If the cooking oil is drained in the direction close to the side wall 202, when the food wants to adhere to more cooking oil, it needs to be moved to the vicinity of the side wall 202 of the baking pan 200, and more cooking oil can be attached only after rotating along the side wall 202. At the same time, under normal circumstances, the temperature of the central area of ​​the baking pan 200 is higher than the temperature near the side wall 202. When the food is heated at a higher temperature, it is easy to absorb cooking oil. When the food is at a lower temperature, it is difficult to absorb cooking oil, and the cooking oil is also easy to separate from the food. Therefore, if the cooking oil is guided to the side wall 202 of the baking pan 200, the efficiency of the food absorbing cooking oil near the side wall 202 with a lower temperature is much lower than the efficiency of the food absorbing cooking oil near the central area of ​​the baking pan 200 with a higher temperature.

[0059] Therefore, in order to improve the use efficiency of cooking oil, the height of the second intersection 206 relative to the center of the baking tray 200 is greater than the height of the first intersection 205 relative to the center of the baking tray 200 .

[0060] Thus, when the edible oil at the second intersection 206 is fully accumulated, because the height of the second intersection 206 is greater than the height of the first intersection 205, the edible oil will flow from the second intersection 206 to the direction close to the first intersection 205, so that part of the edible oil will flow into the first intersection 205, and the edible oil will be stored on the bottom wall 201 through the first intersection 205. Because the radial distance between the first intersection 205 and the center of the bottom wall 201 of the baking pan 200 is smaller than the radial distance between the second intersection 206 and the center of the bottom wall 201 of the baking pan 200, that is, the first intersection 205 is closer to the center of the bottom wall 201 of the baking pan 200 than the second intersection 206, not only is it easier for the user to place food in the area close to the center of the bottom wall 201 of the baking pan 200, but the temperature of the area where the first intersection 205 is located is higher than the temperature of the area where the second intersection 206 is located, which is more conducive to the absorption and utilization of edible oil by food. At the same time, if the cooking oil is poured to the first intersection 205 first, when the first intersection 205 is filled with the cooking oil, the height of the central area of ​​the bottom wall 201 of the baking tray 200 is equal to the height of the first intersection 205, or the height of the central area of ​​the bottom wall 201 of the baking tray 200 is lower than the height of the first intersection 205, in the above two cases, the cooking oil will not immediately flow to the second intersection 206, but will first flow to the central area of ​​the bottom wall 201 of the baking tray 200, thereby improving the use efficiency of the cooking oil.

[0061] Because the height of the second intersection 206 is higher than the first intersection 205, the cooking oil will flow toward the first intersection 205 after overflowing from the second intersection 206. If the cooking oil overflowing from the second intersection 206 is not guided accordingly, the cooking oil will scatter from the second intersection 206 to flow toward the central area near the bottom wall 201 of the baking tray 200. This will not only extend the time for the cooking oil to flow from the second intersection 206 to the first intersection 205, but also because of the randomness of the cooking oil flow direction, the cooking oil may flow to some of the first intersections 205 with more flow, while the cooking oil flowing to other parts of the first intersections 205 with less flow. In this way, the cooking oil at some of the first intersections 205 will be filled up and overflow, while the cooking oil at other parts of the first intersections 205 will not be filled up due to less cooking oil flowing through.

[0062] In order to allow the edible oil overflowing from the second intersection 206 to enter the first intersection 205 along a certain route and evenly, thereby reducing the randomness of the flow direction of the edible oil, the first oil guide line 203 and / or the second oil guide line 204 gradually descends from the second intersection 206 to the first intersection 205.

[0063] Because the first oil guide line 203 and / or the second oil guide line 204 gradually decreases from the second intersection 206 to the first intersection 205, and the height of the second intersection 206 relative to the center of the baking tray 200 is greater than the height of the first intersection 205 relative to the center of the baking tray 200, when the cooking oil overflows from the second intersection 206, it will enter the first intersection 205 under the guidance of the first oil guide line 203 and / or the second oil guide line 204, thereby reducing the problem of prolonged cooking oil flow time caused by cooking oil spilling everywhere, making the cooking oil have a certain flow direction, and also making the cooking oil evenly distributed at the first intersection 205 and the second intersection 206.

[0064] The extension lines of the first oil guide line 203 and the second oil guide line 204 extend toward the center of the bottom wall 201 of the baking pan 200 and converge to a point, so that the cooking oil can flow to the center of the bottom wall 201 of the baking pan 200 along the first oil guide line 203 and / or the second oil guide line 204. As mentioned above, during the cooking process, the food is usually placed in the center area of ​​the bottom wall 201 of the baking pan 200, so more cooking oil can be stored in the center area of ​​the bottom wall 201 of the baking pan 200 to contact with the food. If the extension lines of the first oil guide line 203 and the second oil guide line 204 are extended toward the center of the bottom wall 201 of the baking pan 200 and converge to a point, since the first oil guide line 203 and the second oil guide line 204 have a certain depth, the contact area between the food and the cooking oil will be affected. In order to increase the contact area between the central area of ​​the bottom wall 201 of the baking pan 200 and the food, an oil gathering area 300 is provided at the center of the bottom wall 201 of the baking pan 200. The oil gathering area 300 has an outer periphery, and the first oil guide line 203 and the second oil guide line 204 are distributed around and at intervals on the outer periphery of the oil gathering area 300. In this way, the edible oil overflowing from the first intersection 205 and the second intersection 206 will enter the oil gathering area 300 along the first oil guide line 203 and the second oil guide line 204. The oil gathering area 300 is configured to be a smooth plane. The first oil guide line 203 and the second oil guide line 204 surrounding the outer periphery of the oil gathering area 300 can allow the edible oil to enter the oil gathering area 300 from all directions, so that the edible oil in the oil gathering area 300 can be evenly distributed, preventing the edible oil from accumulating in a part of the oil gathering area 300 and there being no edible oil in another area of ​​the oil gathering area 300.

[0065] If the area of ​​the baking tray 200 is large, or the area of ​​the food to be cooked is large, if only the first oil collecting pit 209 is used to store cooking oil for contact with the food, the cooking oil stored in the first oil collecting pit 209 may not be able to meet the needs of cooking food, or after the cooking oil in the first oil collecting pit 209 contacts with the food, it may not be able to contact the food evenly due to the large area of ​​the food, which may cause part of the food to directly contact the baking tray 200 with a higher temperature and become burnt, thereby affecting the taste and color of the food.

[0066] In order to increase the contact area between food and cooking oil and to make the contact area between cooking oil and food larger, a plurality of second protrusions 210 are arranged on the bottom wall 201, extending radially from each first intersection 205 and away from the center of the bottom wall 201 of the baking pan 200. The radial distance between the terminal end of each second protrusion 210 and the center of the bottom wall 201 of the baking pan 200 is greater than the radial distance between the second intersection 206 and the center of the bottom wall 201 of the baking pan 200. The second protrusion 210 forms second oil guide surfaces 211 inclined toward the first oil guide line 203 and the second oil guide line 204 on both sides of the circumference thereof, so that each second intersection 206 forms a second oil collecting pit 212.

[0067] In order to make the first oil-collecting recess 209 and the second oil-collecting recess 212 cooperate with each other to distribute the edible oil more evenly on the food, a certain distance should be set between the first oil-collecting recess 209 and the second oil-collecting recess 212. Therefore, the radial distance between the terminal end of the second protrusion 210 and the center of the bottom wall 201 of the baking tray 200 is greater than the radial distance between the second intersection 206 and the center of the bottom wall 201 of the baking tray 200. At the same time, the second protrusion 210 cooperates with the second intersection 206 to form the second oil-collecting recess 212, which can increase the amount of edible oil stored in the second oil-collecting recess 212, so that the area outside the food can be exposed to more edible oil. As described above, when pouring edible oil, part of the edible oil will fall onto the second protrusion 210. In order to facilitate the edible oil to flow from the top of the second protrusion 210 to the second intersection 206, thereby reducing the amount of edible oil adhering to the second protrusion 210, a second oil guiding surface 211 inclined toward the first oil guiding line 203 and the second oil guiding line 204 is formed on both sides of the circumference of the second protrusion 210. Because the second oil guiding surface 211 is inclined toward the first oil guiding line 203 and the second oil guiding line 204, the edible oil falling onto the second protrusion 210 will flow more toward the direction of the first oil guiding line 203 and the second oil guiding line 204 due to the action of the second oil guiding surface 211, thereby reducing the amount of edible oil adhering to the second oil guiding surface 211.

[0068] When the cooking oil overflows from the first oil collecting pit 209, if there is still a large amount of cooking oil, the cooking oil will overflow from the first oil guiding line 203 and the second oil guiding line 204 due to the large flow rate only through the guidance of the first oil guiding line 203 and the second oil guiding line 204, thereby preventing the cooking oil from entering the oil collecting area 300.

[0069] In order to allow more cooking oil to enter the oil collecting area 300, a plurality of third protrusions 213 are arranged on the bottom wall 201 of the baking tray 200. The third protrusions 213 are arranged on the bottom wall 201. The third protrusions 213 are arranged between adjacent first protrusions 207 and extend from the first intersection 205 toward the center of the bottom wall 201 of the baking tray 200.

[0070] One end of the third protrusion 213 is connected to the first intersection 205, and the other end is connected to the periphery of the oil gathering area 300, and the cross-section of the third protrusion 213 near the first intersection 205 is smaller, and the cross-section near the oil gathering area 300 is larger. In this way, when the first intersection 205 stores edible oil, because the cross-section of the third protrusion 213 near the first intersection 205 is smaller, the first intersection 205 will flow toward the oil gathering area 300 along the direction of the third protrusion 213 only after storing a certain amount of edible oil. Because the cross-section of the third protrusion 213 gradually increases from the first intersection 205 to the oil gathering area 300, it can help the edible oil to slide more easily from the first intersection 205 to the oil gathering area 300, and also allow more edible oil to pass through the third protrusion 213 smoothly, preventing the edible oil from spilling around when passing through the third protrusion 213, and allowing more edible oil to enter the oil gathering area 300. A plurality of third protrusions 213 are arranged around the oil collecting area 300 , so that the edible oil can enter the oil collecting area 300 from multiple angles and the edible oil can be evenly distributed in the oil collecting area 300 .

[0071] In order to allow the edible oil overflowing from the first oil collecting pit 209 to smoothly enter the oil collecting area 300 , the third protrusions 213 enclose the oil collecting area 300 . The oil collecting area 300 is a plane and is located at the lowest point.

[0072] The oil collecting area 300 is located at the lowest point of the bottom wall 201 of the entire baking tray 200. In this way, when cooking oil overflows from the first oil collecting pit 209, it will automatically flow toward the oil collecting area 300 due to the effect of gravity, thereby reducing the probability of flowing from the first oil collecting pit 209 to the second oil collecting pit 212.

[0073] As a preferred embodiment, the bottom wall 201 of the baking tray 200 extends obliquely downward from the side wall 202 toward the center of the bottom wall 201 of the baking tray 200, and an oil collecting area 300 is arranged at the center of the bottom wall 201 of the baking tray 200, thereby forming a shape in which the bottom wall 201 of the baking tray 200 gathers toward the oil collecting area 300, each first oil collecting pit 209 is arranged close to the oil collecting area 300, and each second oil collecting pit 212 is arranged away from the oil collecting area 300, and the first oil guiding line 203 and the second oil guiding line 204 are used to connect each first oil collecting pit 209 and the second oil collecting pit 212. When pouring cooking oil into the baking tray 200, the cooking oil flows from the second oil guiding surface 211 at the second protrusion 210 into the second oil collecting pit 212. When the cooking oil in the second oil collecting pit 212 is full, the cooking oil flows into the first oil collecting pit 209 through the guidance of the first oil guiding line 203 and the second oil guiding line 204. When the cooking oil in the first oil collecting pit 209 is full, the cooking oil flows into the oil collecting area 300 through the guidance of the third protrusion 213, thereby completing the flow of the cooking oil and allowing the cooking oil to fully contact the food being cooked.

[0074] The first protrusion 207 may be shaped as a platform at the highest point, and may be inclined toward the first oil collecting pit 209, for example, in the shape of a truncated cone. However, when the highest point of the first protrusion 207 is set as a platform, cooking oil will remain on the platform, and most of the cooking oil cannot be accumulated in the first oil collecting pit 209.

[0075] In order to make the edible oil flow smoothly from the highest point of the first protrusion 207 to the first oil collecting pit 209, the two first oil guiding surfaces 208 intersect to form a first ridge 214, and the highest point of the first protrusion 207 is located in the middle of the first ridge 214. The arrangement of the first ridge 214 can make the edible oil flow in the direction of the first oil collecting pit 209 along the axial direction of the baking tray 200, and the highest point of the first protrusion 207 is located in the middle of the first ridge 214. The first ridge 214 extends downwardly and radially from the middle, with one end connected to the second intersection 206 and the other end connected to the oil collecting area 300, so that the edible oil falling on the first ridge 214 can flow in the direction of the second intersection 206 or the oil collecting area 300, reducing the probability of the edible oil remaining on the first ridge 214.

[0076] In order to enable the edible oil to flow smoothly from the second protrusion 210 to the second oil collecting pit 212, the two second oil guiding surfaces 211 intersect to form a second ridge 215, and the highest point of the second protrusion 210 is located in the middle of the second ridge 215; or, the two second oil guiding surfaces 211 intersect to form the second ridge 215, and the highest point of the second protrusion 210 is located in the middle of the second ridge 215, and a plane portion 216 is provided on the second ridge 215, and the plane portion 216 is inclined radially away from the center of the bottom wall 201 of the baking tray 200 or, the two second oil guide surfaces 211 intersect to form a second ridge 215, the highest point of the second protrusion 210 is located in the middle of the second ridge 215, a plane portion 216 is provided on the second ridge 215, the plane portion 216 extends upwardly and obliquely in a radial direction away from the center of the bottom wall 201 of the baking tray 200, and the second ridge 215 includes a strip platform 217, the strip platform 217 is connected to the plane portion 216, and the strip platform 217 extends downwardly and obliquely in a radial direction away from the center of the bottom wall 201 of the baking tray 200. The second ridges 215 on the second protrusion 210 are all inclined, so that the edible oil can flow to the second oil collecting pit 212 or the first oil collecting pit 209 through the inclined second ridge 215, thereby reducing the edible oil residue on the second protrusion 210.

[0077] When cooking food, some cooking oil will be stained on the side wall 202. In the cooking process, it is difficult for food to touch the cooking oil on the side wall 202. The cooking oil adhering to the side wall 202 is difficult to be used, which will cause a certain degree of waste of cooking oil. In order to allow the cooking oil near the side wall 202 to flow into the bottom wall 201 for use, a plurality of fourth protrusions 218 are arranged on the bottom wall 201, extending and protruding from each second intersection 206 radially away from the center of the bottom wall 201 of the baking tray 200, and the fourth protrusions 218 form fourth oil guide surfaces 219 inclined toward the second intersection 206 on both sides of the circumference thereof. The fourth protrusions 218 are connected to the side wall 202, and the fourth protrusions 218 are protruding toward the side wall 202, so that the cooking oil on the side wall 202 can easily flow to the fourth protrusions 218 and flow into the second oil collecting pit 212 through the fourth protrusions 218. When pouring the edible oil, part of the edible oil will fall onto the fourth protrusion 218. In order to facilitate the edible oil to flow from the top of the fourth protrusion 218 to the second intersection 206, thereby reducing the amount of edible oil adhering to the fourth protrusion 218, a fourth oil guiding surface 219 inclined toward the first oil guiding line 203 and the second oil guiding line 204 is formed on both sides of the circumference of the fourth protrusion 218. Because the fourth oil guiding surface 219 is inclined toward the first oil guiding line 203 and the second oil guiding line 204, the edible oil falling onto the fourth protrusion 218 will flow more toward the direction of the first oil guiding line 203 and the second oil guiding line 204 due to the action of the fourth oil guiding surface 219, thereby reducing the amount of edible oil adhering to the fourth oil guiding surface 219.

[0078] The technical features of the above-mentioned embodiments can be combined arbitrarily. To make the description concise, not all possible combinations of the technical features in the above-mentioned embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification. When the technical features in different embodiments are embodied in the same figure, it can be regarded that the figure also discloses the combination examples of the various embodiments involved.

[0079] The above-mentioned embodiments only express several implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the patent application. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application.

Claims

1. A grilling machine, comprising a grilling pan, the grilling pan comprising a bottom wall and a side wall arranged around the bottom wall, characterized in that: The baking tray also includes: A plurality of first oil guide lines, each of which is arranged on the bottom wall and extends from a central area of ​​the bottom wall of the baking tray toward the side wall in a clockwise direction in an interval manner; A plurality of second oil guide lines, each of which is arranged on the bottom wall and extends in a counterclockwise direction from a central area of ​​the bottom wall of the baking tray toward the side wall in a curved manner at intervals; Each first oil-conducting line intersects with the second oil-conducting line that is the first adjacent to it in the clockwise direction to form a first intersection point, and intersects with the second adjacent to it in the clockwise direction to form a second intersection point, and the radial distance between the first intersection point and the center of the bottom wall of the baking pan is smaller than the radial distance between the second intersection point and the center of the bottom wall of the baking pan; A plurality of first protrusions are arranged on the bottom wall, extending radially from each second intersection toward the center of the bottom wall of the baking pan, the radial distance between the terminal end of each first protrusion and the center of the bottom wall of the baking pan is smaller than the radial distance between the first intersection and the center of the bottom wall of the baking pan, the height of each first protrusion first rises and then falls radially, and the first protrusion forms a first oil guide surface inclined toward the first oil guide line and the second oil guide line on both sides of its circumference, so that a first oil collecting pit is formed at each first intersection.

2. A grilling machine according to claim 1, characterized in that: The height of the second intersection point relative to the center of the baking tray is greater than the height of the first intersection point relative to the center of the baking tray.

3. A grilling machine according to claim 2, characterized in that: The first oil guide line and / or the second oil guide line gradually decreases from the second intersection point to the first intersection point.

4. A grilling machine according to any one of claims 1 to 3, characterized in that: An oil collecting area is arranged at the center of the bottom wall of the baking pan. The oil collecting area has an outer periphery. The first oil conducting line and the second oil conducting line are distributed around and at intervals on the outer periphery of the oil collecting area.

5. The grilling machine according to claim 1, characterized in that: A plurality of second protrusions are arranged on the bottom wall, extending radially from each first intersection away from the center of the bottom wall of the baking pan, the radial distance between the terminal end of each second protrusion and the center of the bottom wall of the baking pan is greater than the radial distance between the second intersection and the center of the bottom wall of the baking pan, and the second protrusions form second oil guide surfaces inclined toward the first oil guide line and the second oil guide line on both sides of the circumference thereof, so that each second intersection forms a second oil collecting pit.

6. The grilling machine according to claim 1, characterized in that: A plurality of third protrusions are arranged on the bottom wall. The third protrusions are arranged between adjacent first protrusions and extend from the first intersection toward the center of the bottom wall of the baking tray.

7. A grilling machine according to claim 6, characterized in that: The third protrusions enclose an oil gathering area, and the oil gathering area is a plane and is located at the lowest point.

8. The grilling machine according to claim 1, characterized in that: The two first oil guiding surfaces intersect to form a first ridge, and the highest point of the first protrusion is located in the middle of the first ridge.

9. The grilling machine according to claim 5, characterized in that: The two second oil guiding surfaces intersect to form a second ridge, and the highest point of the second protrusion is located in the middle of the second ridge; or, the two second oil guiding surfaces intersect to form a second ridge, and the highest point of the second protrusion is located in the middle of the second ridge, and a plane portion is provided on the second ridge, and the plane portion extends upwardly and obliquely in a radial direction away from the center of the bottom wall of the baking pan; or, the two second oil guiding surfaces intersect to form a second ridge, and the highest point of the second protrusion is located in the middle of the second ridge, and a plane portion is provided on the second ridge, and the plane portion extends upwardly and obliquely in a radial direction away from the center of the bottom wall of the baking pan, and the second ridge includes a strip platform, which is connected to the plane portion, and the strip platform extends downwardly and obliquely in a radial direction away from the center of the bottom wall of the baking pan.

10. The grilling machine according to claim 1, characterized in that: A plurality of fourth protrusions are arranged on the bottom wall, extending radially from each second intersection away from the center of the bottom wall of the baking pan, and the fourth protrusions form fourth oil guide surfaces inclined toward the second intersection on both sides of the circumference thereof.

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