Baking tray assembly and cooking utensil

Abstract

The utility model provides a baking tray assembly and a cooking utensil, the baking tray assembly is used for the cooking utensil, the cooking utensil comprises a cooking cavity and a heating part, the heating part is used for supplying heat to the cooking cavity, the baking tray assembly comprises a baking tray, the baking tray comprises a tray body, and a through hole is formed in the bottom wall of the tray body; the oil receiving tray is arranged on the side, away from the heating part, of the baking tray and used for containing the medium flowing out of the through hole.

Description

Technical Field

[0001] The utility model relates to the technical field of cooking utensils, and in particular to a baking tray assembly and a cooking utensil. Background Art

[0002] At present, baking or steaming ingredients with cooking utensils is becoming more and more popular among users. However, when cooking ingredients such as meat, especially when baking meat, grease is easily accumulated on the baking tray. The inability to discharge the grease not only affects the cooking effect, but also easily generates oil smoke. Utility Model Content

[0003] The utility model aims to solve at least one of the technical problems existing in the prior art or related technology.

[0004] To this end, a first aspect of the utility model provides a baking tray assembly.

[0005] The second aspect of the utility model also provides a cooking utensil.

[0006] In view of this, the first aspect of the utility model proposes a baking tray assembly for a cooking utensil, the cooking utensil comprising a cooking cavity and a heating portion, the heating portion being used to supply heat to the cooking cavity, the baking tray assembly comprising: a baking tray, the baking tray comprising a tray body, the bottom wall of the tray body being provided with a through hole; an oil collecting tray, arranged on a side of the baking tray away from the heating portion, for receiving a medium flowing out of the through hole.

[0007] The utility model provides a baking tray assembly for a cooking utensil, wherein the cooking utensil has a heating portion and a cooking cavity, wherein the heating portion is used to heat the cooking cavity so as to cook the food in the cooking cavity. The baking tray assembly includes a baking tray and an oil receiving tray, wherein the baking tray includes a tray body, and a through hole is provided on the bottom wall of the tray body, and the medium such as grease flowing out after baking the food can flow out through the through hole and then flow into the oil receiving tray, thereby preventing the grease from affecting the cooking of the food, and also preventing the grease from accumulating on the shell of the cooking cavity, which makes it difficult for the user to clean up. At the same time, the oil receiving tray is arranged on the side of the baking tray away from the heating portion, thereby reducing the temperature value of the position where the oil receiving tray is located, so that after the grease flows from the through hole to the oil receiving tray, the temperature at the position where the grease is located will be lower than the temperature at the position where the baking tray is located, thereby preventing the grease from generating oil smoke under high-temperature baking, that is, the baking tray assembly proposed in the present application reduces the generation of oil smoke and improves the cooking effect.

[0008] Optionally, the oil receiving pan is disposed below the baking tray, and the area of ​​the oil receiving pan is larger than the area of ​​the area where the through hole is located. It is understandable that during the cooking process, the baking tray is placed in the cooking area in the cooking cavity, and the oil receiving pan is disposed below the baking tray. The grease precipitated from the food will be collected on the oil receiving pan through the through hole. Since the oil receiving pan is disposed at a position of the baking tray away from the heating part, the heating temperature at the oil receiving pan is lower than the heating temperature at the baking tray, and the grease in the oil receiving pan is less likely to produce fumes. Generally, grease contains other compounds such as proteins, minerals, enzymes, etc. When the heating temperature exceeds its combustion temperature, a large amount of fumes will be generated. By providing a collection device under the tray body, the heating temperature of the grease can be lowered, thereby reducing the fumes generated during the cooking process and improving the user experience.

[0009] The baking tray provided by the utility model may also have the following additional technical features:

[0010] In some possible designs, the bottom wall of the disk body is further provided with a plurality of support ribs, the plurality of support ribs are arranged at intervals, and adjacent support ribs enclose a guide groove, which is used to guide the fluid to the through hole.

[0011] In this design, a through hole and a plurality of supporting ribs are provided on the bottom wall of the tray, and a certain interval is provided between the plurality of supporting ribs, and a guide groove is enclosed between adjacent supporting ribs, that is, a guide groove is formed at the interval between adjacent supporting ribs, and the guide groove is used to guide the grease precipitated from the food to flow to the through hole, so that the grease can be discharged from the through hole. By providing a guide groove between adjacent supporting ribs, the guide groove is used to guide the grease of the food to the through hole and discharge it from the through hole, thereby improving the oil drainage effect, reducing the amount of grease remaining on the baking tray, improving the cooking effect, and preventing the grease from generating fumes when heated, thereby reducing the fumes generated during the cooking process, and at the same time, preventing the fumes from threatening the health of the user. At the same time, the support member can support the food to prevent the food from directly sticking to the bottom wall of the tray body and affecting the outflow of grease.

[0012] In some possible designs, the bottom wall of the disk body includes a first bottom wall and a second bottom wall, the first bottom wall is inclined toward the second bottom wall, the support ribs are arranged on the first bottom wall, the through holes are arranged on the second bottom wall, and the support ribs extend from the side walls of the disk body to the second bottom wall.

[0013] In this design, the bottom wall of the dish body includes a first bottom wall and a second bottom wall, wherein the support ribs are arranged on the first bottom wall, the through holes are arranged on the second bottom wall, and the first bottom wall is arranged to be inclined toward the second bottom wall, and the support ribs extend from the side wall of the dish body toward the second bottom wall. By arranging the first bottom wall to be inclined toward the second bottom wall, a certain angle is formed between the first bottom wall and the horizontal plane, and at the same time, the guide grooves formed between adjacent support ribs have a certain slope, so that after the grease falls on the bottom wall of the dish body, it is easier to flow to the through holes, further reducing the fumes generated during cooking and improving the user experience.

[0014] In some possible designs, the angle between the second bottom wall and the first bottom wall is greater than or equal to 175° and less than or equal to 177°.

[0015] In this design, the angle between the second bottom wall and the first bottom wall is greater than or equal to 175° and less than or equal to 177°. In other words, the angle at which the first bottom wall is inclined toward the second bottom wall is greater than or equal to 3° and less than or equal to 5°. Within this range, the angle can ensure that the grease flows smoothly to the through hole and that the food is stably placed on the plate.

[0016] In some possible designs, the height of one end of the support rib away from the second bottom wall is less than or equal to the height of one end of the support rib close to the second bottom wall.

[0017] In this design, the height of the support rib can be gradually changed, and the height of the support rib away from the second bottom wall is less than or equal to the height near the second bottom wall, that is, the closer to the second bottom wall, the higher the height of the support rib, and the farther away from the second bottom wall, the lower the height of the support rib. Since the first bottom wall is inclined toward the second bottom wall, the height of the support rib is set to be lower at the end away from the second bottom wall and higher at the end near the second bottom wall, the problem of unevenness of the baking tray caused by the inclined setting of the first bottom wall can be compensated, that is, the change in the height of the support rib is used to compensate for the inclination of the first bottom wall, so that the food can be placed flat on the tray, ensuring the uniformity of cooking the food and improving the cooking effect.

[0018] In some possible designs, the height of the support rib at one end away from the second bottom wall is greater than or equal to 2 mm and less than or equal to 5 mm; the height of the support rib at one end close to the second bottom wall is greater than or equal to 8 mm and less than or equal to 12 mm.

[0019] In this design, the height of the support ribs away from one end of the second bottom wall is greater than or equal to 2 mm and less than or equal to 5 mm; the height of the support ribs close to one end of the second bottom wall is greater than or equal to 8 mm and less than or equal to 12 mm. The height of the support ribs determines the depth of the guide groove. The higher the height of the support ribs, the greater the depth of the guide groove, and the better the flowability of the guide groove. By limiting the height of the support ribs to the above values, it is possible to prevent the raw and cold ingredients from blocking the guide groove due to deformation, thereby improving the guide effect of the guide groove.

[0020] In some possible designs, the first bottom wall surrounds the second bottom wall.

[0021] In this design, the first bottom wall surrounds the second bottom wall, that is, the second bottom wall is arranged at the center of the disk body, and the first bottom wall surrounds the second bottom wall, so that the precipitated grease flows from the surroundings to the middle position, thereby improving the oil drainage effect.

[0022] In some possible designs, the baking tray also includes: a plurality of guide ribs, which are arranged on the bottom wall of the tray body, and the guide ribs extend from the side walls of the tray body to the second bottom wall, and the plurality of guide ribs separate the plurality of support ribs into a plurality of groups of support ribs, and there is a gap between the two sides of the guide ribs and the ends of two adjacent groups of support ribs.

[0023] In this design, the baking tray also includes a plurality of guide ribs arranged on the bottom wall of the tray body, and the guide ribs extend from the side wall of the tray body to the second bottom wall, thereby dividing the plurality of support ribs into a plurality of groups of support ribs. In other words, the plurality of guide ribs divide the entire tray body into different areas, and the support ribs between adjacent guide ribs form a group of support ribs. Grease is easily accumulated between each group of support ribs. For this reason, in this design, a gap is also provided between the guide ribs and the support ribs, thereby forming a guide channel between the guide ribs and the support ribs, improving the oil drainage effect of the baking tray and preventing grease from accumulating between the guide ribs and the support ribs. In addition, the provision of a plurality of guide ribs can also increase the strength of the entire baking tray and improve the stability of the product in use.

[0024] In some possible designs, in the same group of support ribs, multiple support ribs extend toward the second bottom wall in the same direction; and / or in the same group of support ribs, along the circumference of the disk body, the lengths of the multiple support ribs gradually decrease from the middle to both sides.

[0025] In this design, in the same group of support ribs, multiple support ribs all extend toward the second bottom wall along the same direction. That is, for each group of support ribs, multiple support ribs therein all extend toward the second bottom wall along the same direction. Compared with guide ribs arranged along different directions, the design method in the utility model is more regular. Therefore, more support ribs can be arranged in a limited area, thereby increasing the number of guide grooves, and further improving the oil drainage effect of the baking tray.

[0026] In some possible designs, the baking tray further includes: a wave absorbing member disposed on the outer bottom wall of the tray body, and the wave absorbing member at least corresponds to the first bottom wall.

[0027] In this design, the baking pan further includes an absorbing member disposed on the outer bottom wall of the baking pan, and the absorbing member is disposed at least corresponding to the first bottom wall. That is, the first bottom wall and the second bottom wall are both located on the inner bottom wall of the baking pan, the outer bottom wall is disposed opposite to the inner bottom wall, and the absorbing member is disposed on the outer bottom wall, and the absorbing member can absorb microwave energy, so that more microwave energy is concentrated on the outer bottom wall of the baking pan for cooking food, thereby increasing the heating temperature of the outer bottom wall and thus improving the cooking efficiency of the food.

[0028] Optionally, the wave absorbing member includes a plastic material or a silicone material, and the wave absorbing member made of the plastic material will not generate harmful substances when heated. That is, a layer of the wave absorbing member made of the plastic material or the silicone material is arranged on the outer bottom wall of the baking tray. In the case of the wave absorbing member, the metal baking tray can be used to cook the food, and the cooking efficiency of the food can also be improved.

[0029] It can be understood that, when the cooking appliance includes a microwave generating part, the microwave absorbing member can improve cooking efficiency.

[0030] In some possible designs, the second bottom wall is provided with a protrusion, the protrusion protrudes toward the outside of the disk body, the through hole is provided in the protrusion, and the absorbing member also corresponds to the second bottom wall and is arranged around the protrusion.

[0031] In this design, a protrusion is provided on the second bottom wall of the dish body, and the protrusion protrudes toward the outside of the dish body, that is, a protrusion is provided on the second bottom wall provided with a through hole, and the protrusion protrudes toward the outside of the dish body, and the absorbing member is provided on the outside of the bottom wall of the dish body. The provision of the protrusion can prevent the through hole from being blocked when the absorbing member is injection molded, thereby facilitating the preparation of the baking tray and, at the same time, improving the qualified rate of the baking tray preparation.

[0032] It is understandable that the absorbing member is generally arranged on the bottom wall of the disk body through an injection molding process, and during injection molding, the protrusions arranged on the second bottom wall can prevent the injection material from blocking the through hole, thereby improving the production efficiency and qualified rate of the product.

[0033] In some possible designs, a portion of the bottom wall of the disk body protrudes into the inside of the disk body to form a supporting rib, a gap is provided between the end of the supporting rib and the side wall of the disk body, and the edge of the absorbing member corresponds to an end of the supporting rib close to the side wall of the disk body.

[0034] In this design, a portion of the disk body protrudes toward the inside of the disk body, thereby forming a support rib, and a gap is formed between the end of the support rib near the edge of the disk body and the side wall of the disk body, and the edge of the absorbing member corresponds to the end of the support rib near the side wall of the disk body. When the absorbing member is injection-molded, a clamping member can be used to clamp it at the gap, thereby facilitating the arrangement of the absorbing member on the outer bottom wall of the disk body and improving the injection molding efficiency.

[0035] In some possible designs, the gap between the supporting rib and the side wall of the tray body is greater than or equal to 3 mm and less than or equal to 8 mm.

[0036] In this design, the gap between the support rib and the side wall of the disk is greater than or equal to 3mm and less than or equal to 8mm. When the gap between the support rib and the side wall of the disk is too large, the setting length of the support rib will be shortened, affecting the setting length of the guide groove; and when the gap between the support rib and the side wall of the disk is too small, the disk cannot be clamped during injection molding of the absorber, affecting the preparation efficiency of the absorber. Therefore, setting the gap between the support rib and the side wall of the disk to be greater than or equal to 3mm and less than or equal to 8mm can ensure the setting length of the support rib and ensure that the guide groove has sufficient length, thereby ensuring the oil drainage effect, and at the same time, it can also facilitate clamping to ensure the preparation efficiency of the absorber.

[0037] In some possible designs, the diameter of the through hole is greater than or equal to 5 mm and less than or equal to 10 mm.

[0038] In this design, the diameter of the through hole is greater than or equal to 5 mm and less than or equal to 10 mm, so as to prevent the through hole from being blocked by grease due to the through hole being too small. That is, the diameter of the through hole is set to be greater than or equal to 5 mm and less than or equal to 10 mm, which can ensure that the grease passes through the through hole smoothly and improve the stability of the oil drainage function of the baking tray.

[0039] In some possible designs, the baking tray further includes: at least two flange structures, which are arranged on the outer side wall of the tray body.

[0040] In this design, the baking tray also includes at least two flange structures, which are arranged at the edge of the outer wall of the tray body. In other words, at least two flange structures are also arranged at the edge of the baking tray, and the user can use the flange structures to take and put the baking tray, which is more convenient.

[0041] In some possible designs, the oil pan is any one of a metal oil pan, a plastic oil pan and a silicone oil pan.

[0042] In this design, the oil pan is any one of a metal oil pan, a plastic oil pan and a silicone oil pan. In other words, the oil pan can be made of any material of metal, plastic and silicone, and the user can choose an oil pan of any material according to their own needs, thereby improving user satisfaction.

[0043] According to a second aspect of the present invention, a cooking utensil is provided, comprising: a cooking cavity; a heating portion for supplying heat to the cooking cavity; and a baking tray assembly as provided in any one of the first aspects, the baking tray assembly being disposed in the cooking cavity.

[0044] The cooking utensil provided in the second aspect of the present invention has all the beneficial effects of a baking tray or a baking tray assembly because it includes the baking tray assembly proposed in any of the above technical solutions.

[0045] In some possible designs, the cooking appliance includes a microwave oven, an air fryer, a steamer, an oven, and a microwave-air fryer all-in-one.

[0046] In some possible designs, the heating part includes at least one of the following: a hot air assembly, a heating tube assembly, and a microwave generating part.

[0047] In this design, the heating part includes at least one of the following: a hot air component, a heating tube component, and a microwave generating part, thereby achieving heating of the food in the cooking cavity.

[0048] In some possible designs, when the heating part includes a hot air component, an air inlet is provided on the top wall of the cooking cavity. The hot air component is disposed at the top of the cooking cavity and is connected to the cooking cavity through the air inlet for conveying hot air into the cooking cavity.

[0049] In this design, when the heating part includes a hot air component, an air inlet is provided on the top wall of the cooking cavity, and the hot air component is arranged on the outside of the cooking cavity and on the top of the cooking cavity, and then the hot air component is connected to the cooking cavity through the air inlet, so that the hot air component can supply air into the cooking cavity through the air inlet.

[0050] In a specific application, the hot air assembly includes a fan, a heating tube, a cyclone cover and a heat insulation cover. The heating tube and the fan are arranged in the cyclone cover. The cyclone cover is arranged at the top of the cooking cavity and is connected to the cooking cavity through the air inlet. When the fan is turned on, the heat generated by the heating tube is transported to the cooking cavity to achieve cooking of the food. The heat insulation cover is arranged on the side of the cyclone cover away from the cooking cavity for heat insulation.

[0051] Additional aspects and advantages of the present invention will become apparent in the following description or will be understood through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0053] Figure 1 A structural schematic diagram of a baking tray according to an embodiment of the utility model is shown;

[0054] Figure 2 Another structural schematic diagram of a baking tray according to an embodiment of the utility model is shown;

[0055] Figure 3 Another structural schematic diagram of a baking tray according to an embodiment of the utility model is shown;

[0056] Figure 4 A structural schematic diagram of another baking tray according to an embodiment of the utility model is shown;

[0057] Figure 5 Another structural schematic diagram of another baking tray according to an embodiment of the utility model is shown;

[0058] Figure 6 Another structural schematic diagram of another baking tray according to an embodiment of the utility model is shown;

[0059] Figure 7 A schematic structural diagram of an oil receiving pan according to an embodiment of the utility model is shown;

[0060] Figure 8 Another structural schematic diagram of an oil receiving pan according to an embodiment of the utility model is shown;

[0061] Fig. 9 Another structural schematic diagram of an oil receiving pan according to an embodiment of the utility model is shown;

[0062] Fig.10 A schematic diagram showing the structure of a cooking utensil according to an embodiment of the utility model is shown;

[0063] Fig.11 The schematic diagram of the structure of a cooking appliance according to an embodiment of the utility model is shown.

[0064] in, Figures 1 to 11 The corresponding relationship between the reference numerals and the component names is as follows:

[0065] 1 baking tray, 11 tray body, 111 through hole, 112 supporting ribs, 113 guide grooves, 114 first bottom wall, 115 second bottom wall, 116 guide ribs, 117 outer bottom wall, 118 wave absorbing member, 119 flange structure, 2 oil receiving tray, 3 cooking cavity, 30 air inlet, 4 heating part, 5 cooking utensils. DETAILED DESCRIPTION

[0066] In order to more clearly understand the above-mentioned purpose, features and advantages of the utility model, the utility model 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.

[0067] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may 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.

[0068] Refer to the following Figures 1 to 11 The following describes a baking tray assembly and a cooking utensil 5 according to some embodiments of the present invention.

[0069] like Figures 1 to 9 As shown, according to an embodiment of the utility model, the utility model proposes a baking tray assembly for a cooking utensil 5, the cooking utensil 5 includes a cooking cavity 3 and a heating portion 4, the heating portion 4 is used to provide heat to the cooking cavity 3, the baking tray assembly includes: a baking tray 1, the baking tray 1 includes a tray body 11, and the bottom wall of the tray body 11 is provided with a through hole 111; an oil receiving tray 2, which is arranged on a side of the baking tray 1 away from the heating portion 4, and is used to receive the medium flowing out of the through hole 111.

[0070] The utility model provides a baking tray 1 assembly, which is used for a cooking utensil 5. The cooking utensil 5 has a heating part 4 and a cooking cavity 3. The heating part 4 is used to heat the cooking cavity 3 to cook the food in the cooking cavity 3. The baking tray assembly includes a baking tray 1 and an oil receiving tray 2. The baking tray 1 includes a tray body 11. A through hole 111 is provided on the bottom wall of the tray body 11. The grease and other media flowing out after baking the food can flow out through the through hole 111 and then flow into the oil receiving tray 2, so as to avoid the grease affecting the cooking of the food, and also to avoid the grease accumulating on the shell of the cooking cavity 3, which makes it difficult for the user to clean up. At the same time, the oil receiving tray 2 is arranged on the side of the baking tray 1 away from the heating part 4, which reduces the temperature value of the position where the oil receiving tray 2 is located. In this way, after the grease flows from the through hole 111 to the oil receiving tray 2, the temperature at the position where the grease is located will be lower than the temperature at the position where the baking tray 1 is located, thereby avoiding the grease from generating oil smoke under high temperature baking. That is, the baking tray assembly proposed in the present application reduces the generation of oil smoke and improves the cooking effect.

[0071] Optionally, an oil receiving pan 2 is provided below the pan body 11, and the oil receiving pan 2 is provided corresponding to the through hole 111 of the pan body 11, and the area of ​​the oil receiving pan 2 is larger than the area of ​​the through hole 111. It is understandable that during the cooking process, the baking pan 1 is placed in the cooking area in the cooking cavity 3, and the oil receiving pan 2 is provided below the baking pan 1. The grease precipitated from the food will be collected on the oil receiving pan 2 through the through hole 111. Since the oil receiving pan 2 is provided at a position of the baking pan 1 away from the heating part 4, the heating temperature at the oil receiving pan 2 is lower than the heating temperature at the baking pan 1, and the grease in the oil receiving pan 2 is less likely to generate fumes. Generally, grease contains other compounds such as proteins, minerals, enzymes, etc. When the heating temperature exceeds its combustion temperature, a large amount of fumes will be generated. By providing a collection device below the pan body 11, the heating temperature of the grease can be reduced, thereby reducing the fumes generated during the cooking process and improving the user experience.

[0072] Optionally, there are multiple through holes 111 .

[0073] It can be understood that the medium discharged from the through hole 111 includes grease, and optionally, the medium also includes water, food residues, etc.

[0074] Optionally, the baking tray 1 and the oil receiving tray 2 are spaced apart from each other. Specifically, the oil receiving tray 2 is arranged corresponding to the through hole 111, or the baking tray 1 is in contact with the oil receiving tray 2. For example, the baking tray 1 is supported in the oil receiving tray 2 by a support member.

[0075] like Figure 1 and Figure 4 As shown, according to some embodiments of the present application, optionally, the bottom wall of the disk body 11 is further provided with a plurality of support ribs 112 , and the plurality of support ribs 112 are arranged at intervals, and adjacent support ribs 112 enclose a guide groove 113 , and the guide groove 113 is used to guide fluid to the through hole 111 .

[0076] The baking tray 1 provided by the utility model comprises a tray body 11, and the tray body 11 is used to place food. The tray body 11 is provided with a through hole 111 and a plurality of supporting ribs 112 on the bottom wall, and a certain interval is provided between the plurality of supporting ribs 112, and a guide groove 113 is enclosed between adjacent supporting ribs 112, that is, the guide groove 113 is formed at the interval between adjacent supporting ribs 112, and the guide groove 113 is used to guide the grease precipitated from the food to flow to the through hole 111, so that the grease can be discharged from the through hole 111. By providing the guide groove 113 between adjacent supporting ribs 112, the grease of the food is guided to the through hole 111 by the guide groove 113, and discharged from the through hole 111, the oil discharge effect is improved, the amount of grease remaining on the baking tray 1 is reduced, the cooking effect is improved, and the grease is prevented from generating fumes when heated, thereby reducing the fumes generated during the cooking process, and at the same time, the fumes can be prevented from threatening the health of the user. At the same time, the supporting ribs 112 can support the food, preventing the food from directly sticking to the bottom wall of the plate body 11 and affecting the outflow of grease.

[0077] like Figure 2 and Figure 3 As shown, according to some embodiments of the present application, optionally, the bottom wall of the disk body 11 includes a first bottom wall 114 and a second bottom wall 115, the first bottom wall 114 is inclined toward the second bottom wall 115, the support rib 112 is provided on the first bottom wall 114, the through hole 111 is provided on the second bottom wall 115, and the support rib 112 extends from the side wall of the disk body 11 to the second bottom wall 115.

[0078] In this embodiment, the bottom wall of the dish body 11 includes a first bottom wall 114 and a second bottom wall 115, wherein the support ribs 112 are arranged on the first bottom wall 114, the through holes 111 are arranged on the second bottom wall 115, and the first bottom wall 114 is arranged to be inclined toward the second bottom wall 115, and the support ribs 112 extend from the side wall of the dish body 11 to the second bottom wall 115. By arranging the first bottom wall 114 to be inclined toward the second bottom wall 115, a certain angle is formed between the first bottom wall 114 and the horizontal plane, and at the same time, the guide grooves 113 formed between adjacent support ribs 112 have a certain slope, so that after the grease falls on the bottom wall of the dish body 11, it is easier to flow to the through holes 111, further reducing the fumes generated during cooking and improving the user experience.

[0079] Optionally, the second bottom wall 115 is horizontally arranged, and the first bottom wall 114 has a certain angle with the horizontal plane, so that the guide groove 113 has a certain slope, which is convenient for discharging grease on the tray body 11 .

[0080] Optionally, the first bottom wall 114 is disposed around the second bottom wall 115 , or, along the extending direction of the supporting rib 112 , the first bottom wall 114 is located on one side of the second bottom wall 115 .

[0081] According to some embodiments of the present application, optionally, the angle between the second bottom wall 115 and the first bottom wall 114 is greater than or equal to 175° and less than or equal to 177°.

[0082] In this embodiment, the angle between the second bottom wall 115 and the first bottom wall 114 is greater than or equal to 175° and less than or equal to 177°. In other words, the angle at which the first bottom wall 114 is inclined toward the second bottom wall 115 is greater than or equal to 3° and less than or equal to 5°. When the angle is within this range, it can ensure that the grease flows smoothly to the through hole 111 and that the food is stably placed on the plate body 11.

[0083] In a specific application, the angle between the second bottom wall 115 and the first bottom wall 114 can be any value among 175°, 175.5°, 176°, 176.5°, and 177°.

[0084] According to some embodiments of the present application, optionally, a height of an end of the support rib 112 away from the second bottom wall 115 is less than or equal to a height of an end of the support rib 112 close to the second bottom wall 115 .

[0085] In this embodiment, the height of the support rib 112 may be gradually changed, and the height of the end of the support rib 112 away from the second bottom wall 115 is less than or equal to the height of the end close to the second bottom wall 115, that is, the closer to the second bottom wall 115, the higher the height of the support rib 112, and the farther away from the second bottom wall 115, the lower the height of the support rib 112. Since the first bottom wall 114 is inclined toward the second bottom wall 115, the height of the support rib 112 is set to be lower at the end away from the second bottom wall 115 and higher at the end close to the second bottom wall 115, which can compensate for the unevenness of the baking tray 1 caused by the inclined setting of the first bottom wall 114, that is, the height change of the support rib 112 is used to compensate for the inclination of the first bottom wall 114, so that the food can be placed flat on the tray body 11, ensuring the uniformity of the cooking of the food and improving the cooking effect.

[0086] According to some embodiments of the present application, optionally, the height of the support rib 112 at one end away from the second bottom wall 115 is greater than or equal to 2 mm and less than or equal to 5 mm; the height of the support rib 112 at one end close to the second bottom wall 115 is greater than or equal to 8 mm and less than or equal to 12 mm.

[0087] In this embodiment, the height of the support rib 112 far from one end of the second bottom wall 115 is greater than or equal to 2 mm and less than or equal to 5 mm; the height of the support rib 112 close to one end of the second bottom wall 115 is greater than or equal to 8 mm and less than or equal to 12 mm. The setting height of the support rib 112 determines the depth of the guide groove 113. The higher the height of the support rib 112, the greater the depth of the guide groove 113, and the better the flowability of the guide groove 113. By limiting the height of the support rib 112 to the above value, it is possible to prevent the raw and cold food from blocking the guide groove 113 due to deformation, thereby improving the guide effect of the guide groove 113.

[0088] In a specific application, the height of the end of the support rib 112 away from the second bottom wall 115 can be any value among 2mm, 3mm, 4mm, and 5mm, and the height of the end of the support rib 112 close to the second bottom wall 115 can be any value among 8mm, 9mm, 10mm, 11mm, and 12mm. On this basis, the above two sets of values ​​can be used in combination to form different slopes of the second bottom wall 115, and the first bottom wall 114 with corresponding slopes can be selected according to different ingredients. For example, for ingredients with more fat, a baking tray 1 with a larger height of the support rib 112 and a larger slope of the first bottom wall 114 can be selected to ensure the oil drainage effect.

[0089] like Figure 4 As shown, according to some embodiments of the present application, optionally, the first bottom wall 114 surrounds the second bottom wall 115 .

[0090] In this embodiment, the first bottom wall 114 surrounds the second bottom wall 115, that is, the second bottom wall 115 is arranged at the center position of the disk body 11, and the first bottom wall 114 surrounds the second bottom wall 115, so that the precipitated grease flows from the surroundings to the middle position, thereby improving the oil drainage effect.

[0091] like Figure 4 As shown, according to some embodiments of the present application, optionally, the baking tray 1 further includes: a plurality of guide ribs 116, which are disposed on the bottom wall of the tray body 11, and the guide ribs 116 extend from the side walls of the tray body 11 to the second bottom wall 115, and the plurality of guide ribs 116 separate the plurality of support ribs 112 into a plurality of groups of support ribs 112, and there is a gap between the two sides of the guide ribs 116 and the ends of two adjacent groups of support ribs 112.

[0092] In this embodiment, the baking tray 1 further includes a plurality of guide ribs 116 disposed on the bottom wall of the tray body 11. The guide ribs 116 extend from the side wall of the tray body 11 to the second bottom wall 115, thereby dividing the plurality of support ribs 112 into a plurality of groups of support ribs 112. In other words, the plurality of guide ribs 116 divide the entire tray body 11 into different areas. The support ribs 112 between adjacent guide ribs 116 form a group of support ribs 112. Grease is easily accumulated between each group of support ribs 112. For this reason, in this embodiment, a gap is further provided between the guide ribs 116 and the support ribs 112, thereby forming a guide channel between the guide ribs 116 and the support ribs 112, thereby improving the oil drainage effect of the baking tray 1 and preventing grease from accumulating between the guide ribs 116 and the support ribs 112. In addition, the provision of a plurality of guide ribs 116 can also increase the strength of the entire baking tray 1 and improve the stability of the product in use.

[0093] According to some embodiments of the present application, optionally, in the same group of support ribs 112, multiple support ribs 112 all extend along the same direction toward the second bottom wall 115; and / or in the same group of support ribs 112, along the circumference of the disk body 11, the lengths of the multiple support ribs 112 gradually decrease from the middle to both sides.

[0094] In this embodiment, in the same group of support ribs 112, multiple support ribs 112 all extend in the same direction toward the second bottom wall 115. That is, for each group of support ribs 112, multiple support ribs 112 all extend in the same direction toward the second bottom wall 115. Compared with the guide ribs 116 arranged in different directions, the design method in the present invention is more regular. Therefore, more support ribs 112 can be arranged in a limited area, thereby increasing the number of guide grooves 113, and further improving the oil drainage effect of the grill pan 1.

[0095] Optionally, in the same group of support ribs 112, along the circumference of the plate body 11, the lengths of the multiple support ribs 112 gradually decrease from the middle to the sides. That is, for each group of support ribs 112, the length of the support ribs 112 near the middle of the area is longer, and the lengths of the support ribs 112 near the sides of the area are shorter. By providing support ribs 112 of different lengths, the length of the guide groove 113 can be guaranteed, thereby improving the oil drainage effect of the grill pan 1.

[0096] like Figure 4 , Figure 5 and Figure 6 As shown, according to some embodiments of the present application, optionally, the baking tray 1 further includes: an absorbing member 118 disposed on the outer bottom wall 117 of the tray body 11 , and the absorbing member 118 at least corresponds to the first bottom wall 114 .

[0097] In this embodiment, the baking tray 1 further includes an absorbing member 118 disposed on the outer bottom wall 117 of the tray body 11, and the absorbing member 118 is disposed at least corresponding to the first bottom wall 114. That is, the first bottom wall 114 and the second bottom wall 115 are both located on the inner bottom wall of the tray body 11, the outer bottom wall 117 is disposed opposite to the inner bottom wall, and the absorbing member 118 is disposed on the outer bottom wall 117, and the absorbing member 118 can absorb microwave energy, so that more microwave energy is concentrated on the outer bottom wall 117 of the baking tray 1, which is used for cooking food, thereby increasing the heating temperature of the outer bottom wall 117 and further improving the cooking efficiency of the food.

[0098] Optionally, the wave absorbing member 118 includes a plastic material or a silicone material, and the wave absorbing member 118 made of the plastic material or the silicone material will not generate harmful substances when heated. That is, a layer of the wave absorbing member 118 made of the plastic material or the silicone material is provided on the outer bottom wall 117 of the baking tray 1. When the wave absorbing member 118 is provided, the baking tray 1 made of a metal material can be used to cook the food, and the cooking efficiency of the food can also be improved.

[0099] It can be understood that, when the cooking appliance includes a microwave generating unit, the microwave absorbing member 118 can improve cooking efficiency.

[0100] According to some embodiments of the present application, optionally, the second bottom wall 115 is provided with a protrusion, the protrusion protrudes toward the outside of the disk body 11, the through hole 111 is provided in the protrusion, and the absorbing member 118 also corresponds to the second bottom wall 115 and is arranged around the protrusion.

[0101] In this embodiment, a protrusion is provided on the second bottom wall 115 of the tray body 11, and the protrusion protrudes toward the outside of the tray body 11, that is, a protrusion is provided on the second bottom wall 115 provided with the through hole 111, and the protrusion protrudes toward the outside of the tray body 11, and the absorbing member 118 is provided on the outside of the bottom wall of the tray body 11. The provision of the protrusion can prevent the through hole 111 from being blocked when the absorbing member 118 is injection-molded, thereby facilitating the preparation of the baking tray 1 and improving the qualified rate of the preparation of the baking tray 1.

[0102] It is understandable that the absorbing member 118 is generally arranged on the bottom wall of the disk body 11 through an injection molding process, and during injection molding, the protrusions arranged on the second bottom wall 115 can prevent the injection material from blocking the through hole 111, thereby improving the production efficiency and qualified rate of the product.

[0103] According to some embodiments of the present application, optionally, a portion of the bottom wall of the disk body 11 protrudes toward the inside of the disk body 11 to form a support rib 112, and there is a gap between the end of the support rib 112 and the side wall of the disk body 11, and the edge of the absorbing member 118 corresponds to an end of the support rib 112 close to the side wall of the disk body 11.

[0104] In this embodiment, a portion of the disk body 11 protrudes toward the inside of the disk body 11, thereby forming a support rib 112. A gap exists between the end of the support rib 112 near the edge of the disk body 11 and the side wall of the disk body 11. The edge of the wave absorbing member 118 corresponds to an end of the support rib 112 near the side wall of the disk body 11. When the wave absorbing member 118 is injection-molded, it can be clamped at the gap by a clamp, so that the wave absorbing member 118 is conveniently arranged on the outer bottom wall 117 of the disk body 11, thereby improving the injection molding efficiency.

[0105] Optionally, the support ribs 112 may be formed by stamping, or by welding.

[0106] According to some embodiments of the present application, optionally, a gap between the support rib 112 and the side wall of the disk body 11 is greater than or equal to 3 mm and less than or equal to 8 mm.

[0107] In this embodiment, the gap between the support rib 112 and the side wall of the disk body 11 is greater than or equal to 3 mm and less than or equal to 8 mm. When the gap between the support rib 112 and the side wall of the disk body 11 is too large, the setting length of the support rib 112 will be shortened, affecting the setting length of the guide groove 113; and when the gap between the support rib 112 and the side wall of the disk body 11 is too small, the disk body 11 cannot be clamped during injection molding of the wave absorbing member 118, affecting the preparation efficiency of the wave absorbing member 118. Therefore, setting the gap between the support rib 112 and the side wall of the disk body 11 to be greater than or equal to 3 mm and less than or equal to 8 mm can ensure the setting length of the support rib 112 and ensure that the guide groove 113 has a sufficient length, thereby ensuring the oil drainage effect, and at the same time, it can also facilitate clamping to ensure the preparation efficiency of the wave absorbing member 118.

[0108] In a specific application, the gap between the supporting rib 112 and the side wall of the disk body 11 can be any value among 3 mm, 4 mm, 5 mm, 6 mm, 7 mm, and 8 mm.

[0109] According to some embodiments of the present application, optionally, the diameter of the through hole 111 is greater than or equal to 5 mm and less than or equal to 10 mm.

[0110] In this embodiment, the diameter of the through hole 111 is greater than or equal to 5 mm and less than or equal to 10 mm, so as to prevent the through hole 111 from being blocked by grease due to the diameter of the through hole 111 being too small. That is, the diameter of the through hole 111 is set to be greater than or equal to 5 mm and less than or equal to 10 mm, which can ensure that grease passes through the through hole 111 smoothly and improve the stability of the oil drainage function of the baking tray 1.

[0111] In specific applications, it can be any value among 5mm, 6mm, 7mm, 8mm, 9mm, and 10mm.

[0112] like Figure 6As shown, according to some embodiments of the present application, optionally, the baking tray 1 further includes: at least two flange structures 119 , which are disposed on the outer side wall of the tray body 11 .

[0113] In this embodiment, the baking tray 1 further includes at least two flange structures 119, which are arranged at the edge of the outer wall of the tray body 11. In other words, at least two flange structures 119 are arranged at the edge of the baking tray 1, and the user can use the flange structures 119 to take and place the baking tray 1, which is more convenient.

[0114] like Figure 7 , Figure 8 and Fig. 9 As shown, a schematic diagram of the structure of the oil receiving pan 2 is shown. According to some embodiments of the present application, optionally, the oil receiving pan 2 is any one of a metal oil receiving pan, a plastic oil receiving pan and a silicone oil receiving pan.

[0115] In this embodiment, the oil receiving pan 2 is any one of a metal oil receiving pan, a plastic oil receiving pan and a silicone oil receiving pan. In other words, the material of the oil receiving pan 2 can be any one of metal, plastic and silicone, and the user can choose an oil receiving pan 2 of any material according to their own needs, thereby improving user satisfaction.

[0116] like Fig.10 and Fig.11 As shown, according to an embodiment of the present invention, a cooking utensil 5 is also proposed, comprising: a cooking cavity 3; a heating portion 4, the heating portion 4 is used to provide heat to the cooking cavity 3; and a baking tray assembly as proposed in any of the above items, the baking tray assembly is arranged in the cooking cavity 3.

[0117] The cooking utensil 5 provided by the present invention comprises the baking tray assembly proposed in any of the above embodiments, and therefore has all the beneficial effects of the baking tray 1 or the baking tray assembly.

[0118] According to some embodiments of the present application, optionally, the cooking appliance 5 includes a microwave oven, an air fryer, a steamer, an oven, or a microwave-air fryer. According to some embodiments of the present application, optionally, the heating unit 4 includes at least one of the following: a hot air assembly, a heating tube assembly, and a microwave generating unit.

[0119] In this embodiment, the heating part 4 includes at least one of the following: a hot air component, a heating tube component, and a microwave generating part, thereby achieving heating of the food in the cooking cavity 3.

[0120] According to some embodiments of the present application, optionally, when the heating part 4 includes a hot air component, an air inlet 30 is provided on the top wall of the cooking cavity 3, and the hot air component is disposed at the top of the cooking cavity 3 and is connected to the cooking cavity 3 through the air inlet 30, for conveying hot air into the cooking cavity 3.

[0121] In this embodiment, when the heating part 4 includes a hot air component, an air inlet 30 is provided on the top wall of the cooking cavity 3, and the hot air component is arranged on the outside of the cooking cavity 3 and on the top of the cooking cavity 3, and then the hot air component is connected to the cooking cavity 3 through the air inlet 30, so that the hot air component can supply air into the cooking cavity 3 through the air inlet 30.

[0122] In a specific application, the hot air assembly includes a fan, a heating tube, a cyclone cover and a heat insulation cover. The heating tube and the fan are arranged in the cyclone cover. The cyclone cover is arranged at the top of the cooking cavity 3 and is connected to the cooking cavity 3 through the air inlet 30. When the fan is turned on, the heat generated by the heating tube is transported to the cooking cavity 3 to achieve cooking of the food. The heat insulation cover is arranged on the side of the cyclone cover away from the cooking cavity 3 for heat insulation.

[0123] In specific applications, such as Figures 1 to 9 As shown, the baking tray assembly of the present invention comprises a baking tray 1 and an oil receiving tray 2 .

[0124] The baking tray 1 is a stamped part, and is designed to be circular or in other shapes. The inner bottom wall of the baking tray 1 is designed with stripes, which are symmetrically distributed. A square area or an area of ​​other shapes is designed in the center of the baking tray 1, and a through hole 111 is designed in the area. The aperture of the through hole 111 is greater than 5 mm; the baking tray 1 is inclined toward the middle area around it, and the inclination angle is between 3° and 5°.

[0125] Support ribs 112 are provided on the inner bottom wall of the baking tray 1, and the distance between the two ends of the support ribs 112 and the surrounding edges is greater than or equal to 5mm; the height of the support ribs 112 near the edge is 3mm, and the height near the square area is 10mm; there are flange structures 119 on the left and right sides of the baking tray 1.

[0126] The material of the oil receiving pan 2 can be metal, plastic, silicone, etc., and its shape is not limited. The size of the oil receiving pan 2 is at least larger than the square area of ​​the baking tray 1. During use, the baking tray 1 is set up and the oil receiving pan 2 is placed in the square area at the bottom of the baking tray 1.

[0127] In the present invention, the term "plurality" means two or more than two, unless otherwise clearly defined. The terms "installed", "connected", "connected", "fixed", etc. should be understood in a broad sense. For example, "connected" can be a fixed connection, a detachable connection, or an integral connection; "connected" can be a direct connection or an indirect connection through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0128] In the description of this specification, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. 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 can be combined in any one or more embodiments or examples in a suitable manner.

[0129] The above description is only the preferred embodiment of the utility model, and is not intended to limit the utility model. For those skilled in the art, the utility model can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the utility model shall be included in the protection scope of the utility model.

Claims

1. A baking tray assembly for a cooking utensil, the cooking utensil comprising a cooking cavity and a heating portion, the heating portion being used to provide heat to the cooking cavity, characterized in that: The baking tray assembly comprises: A baking tray, the baking tray comprising a tray body, the bottom wall of the tray body being provided with a through hole; An oil receiving pan, arranged on a side of the baking pan away from the heating part, for receiving the medium flowing out of the through hole; At least two flange structures are arranged on the outer side wall of the disk body.

2. The baking tray assembly according to claim 1, characterized in that: The bottom wall of the disk body is further provided with a plurality of supporting ribs, the plurality of supporting ribs are arranged at intervals, and adjacent supporting ribs enclose a guide groove, and the guide groove is used to guide the flow to the through hole.

3. The baking tray assembly according to claim 2, characterized in that: The bottom wall of the disk body includes a first bottom wall and a second bottom wall, the first bottom wall is inclined toward the second bottom wall, the support rib is arranged on the first bottom wall, the through hole is arranged on the second bottom wall, and the support rib extends from the side wall of the disk body to the second bottom wall.

4. The baking tray assembly according to claim 3, characterized in that: An included angle between the second bottom wall and the first bottom wall is greater than or equal to 175° and less than or equal to 177°.

5. The baking tray assembly according to claim 3, characterized in that: A height of one end of the support rib away from the second bottom wall is less than or equal to a height of one end of the support rib close to the second bottom wall.

6. The baking tray assembly according to claim 5, characterized in that: The height of the supporting rib away from one end of the second bottom wall is greater than or equal to 2 mm and less than or equal to 5 mm; The height of one end of the supporting rib close to the second bottom wall is greater than or equal to 8 mm and less than or equal to 12 mm.

7. The baking tray assembly according to any one of claims 3 to 6, characterized in that: The first bottom wall surrounds the second bottom wall.

8. The baking tray assembly according to claim 7, characterized in that: Also includes: A plurality of guide ribs are arranged on the bottom wall of the disk body, and the guide ribs extend from the side wall of the disk body to the second bottom wall. The plurality of guide ribs separate the plurality of support ribs into a plurality of groups of support ribs, and there is a gap between the two sides of the guide ribs and the ends of the two adjacent groups of support ribs.

9. The baking tray assembly according to claim 8, characterized in that: In the same group of the support ribs, a plurality of the support ribs extend toward the second bottom wall along the same direction; and / or In the same group of the support ribs, along the circumference of the disk body, the lengths of the plurality of support ribs gradually decrease from the middle to both sides.

10. The baking tray assembly according to claim 6, characterized in that: Also includes: The wave absorbing member is arranged on the outer bottom wall of the plate body, and the wave absorbing member at least corresponds to the first bottom wall.

11. The baking tray assembly according to claim 10, characterized in that: The second bottom wall is provided with a protruding portion, the protruding portion protrudes toward the outside of the disk body, the through hole is provided in the protruding portion, and the wave absorbing member also corresponds to the second bottom wall and is arranged around the protruding portion.

12. The baking tray assembly according to claim 10, characterized in that: A portion of the bottom wall of the disk body protrudes toward the inside of the disk body to form the support rib, a gap is provided between the end of the support rib and the side wall of the disk body, and the edge of the absorbing member corresponds to an end of the support rib close to the side wall of the disk body.

13. The baking tray assembly according to claim 12, characterized in that: The gap between the supporting rib and the side wall of the disk body is greater than or equal to 3 mm and less than or equal to 8 mm.

14. The baking tray assembly according to any one of claims 1 to 6, characterized in that: The diameter of the through hole is greater than or equal to 5 mm and less than or equal to 10 mm.

15. The baking tray assembly according to any one of claims 1 to 6, characterized in that: The oil receiving pan is any one of a metal oil receiving pan, a plastic oil receiving pan and a silicone oil receiving pan.

16. A cooking utensil, characterized in that: include: Cooking chamber; a heating part, the heating part being used to supply heat to the cooking cavity; and The baking tray assembly according to any one of claims 1 to 15, wherein the baking tray assembly is arranged in the cooking cavity.

17. The cooking appliance according to claim 16, characterized in that The heating part includes at least one of the following: a hot air component, a heating tube component, and a microwave generating part.

18. The cooking appliance according to claim 17, characterized in that When the heating part includes a hot air component, an air inlet is provided on the top wall of the cooking cavity. The hot air component is disposed at the top of the cooking cavity and communicates with the cooking cavity through the air inlet for conveying hot air into the cooking cavity.

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