Cooking utensil and steaming oven using same

Abstract

The utility model relates to a cooking utensil and a steaming oven applying the cooking utensil, the cooking utensil comprises a first plate with a horizontally extending first plate edge and a second plate with a horizontally extending second plate edge, the first plate can cover an upper opening of the second plate, the depth of the first disc is smaller than that of the second disc, the width of the first disc edge is larger than that of the second disc edge, through holes are formed in the bottom wall of the first disc at intervals, and in the state that the first disc covers the upper opening of the second disc, the first disc edge of the first disc abuts against the second disc edge of the second disc up and down in the circumferential direction. According to the electric oven, food can be prevented from being soaked in juice, meanwhile, boiling water can be prevented from splashing, oil drops can be prevented from dripping in the baking process, in addition, the assembly structure is stable, and a good cooking effect can be achieved.

Description

Technical Field

[0001] The utility model relates to the field of cooking devices, in particular to a cooking utensil and a steam oven using the cooking utensil. Background Art

[0002] When cooking food, the steamer, oven and steam oven first place the food on a steaming plate or a baking plate, and then put it into the inner pot. Among them, the steaming plate generally adopts a deep plate, and the steaming plate without holes will cause the bottom of the food to be immersed in the water precipitated by the food during the steaming process or the condensed water formed by the steam, thereby affecting the taste of the food. Steam holes are arranged on the bottom wall of some steaming plates, which can not only avoid the above problems, but also facilitate the steam to fully act on the food placed on the steaming plate. However, when the cooking device uses a built-in heating plate to heat water to generate steam, the boiling water will splash onto the food, thereby affecting the cooking effect of the food, especially for the inner pot structure with a lower height. At this time, the upper and lower spacing between the steaming plate and the heating plate is small, and the boiling water is more likely to splash onto the food. For example, the Chinese utility model patent with patent number ZL 202321506900.4 (authorization announcement number CN220551948U).

[0003] Furthermore, the baking tray is generally a shallow tray. The use of a non-porous baking tray can prevent the dripping of oil produced during the baking process, but due to the uneven heating of the bottom and top of the food, it is easy to cause uneven coloring. Although the use of a baking tray with holes can improve the above problems, the oil produced during the baking process will drip onto the liner, increasing the difficulty of cleaning for users. For example, the Chinese utility model patent with patent number ZL202322151680.4 (authorization announcement number CN220293493U), the Chinese utility model patent with patent number ZL 202123194824.1 (authorization announcement number CN216675536U), etc. Summary of the invention

[0004] The first technical problem to be solved by the utility model is to provide a cooking utensil in view of the prior art, which can be used for steaming and baking functions at the same time, and can prevent boiling water from splashing onto food during the steaming function, and can prevent oil from dripping during the baking function.

[0005] The second technical problem to be solved by the utility model is to provide a cooking utensil with good cooking effect in view of the prior art.

[0006] The third technical problem to be solved by the present invention is to provide a steam oven with the above cooking utensil in view of the prior art.

[0007] The utility model solves at least one of the above technical problems by adopting a technical solution: a cooking utensil, characterized in that it comprises a first plate having a first plate edge extending horizontally and a second plate having a second plate edge extending horizontally, wherein the first plate can cover the upper opening of the second plate,

[0008] The depth of the first plate is smaller than that of the second plate, and the width of the first plate edge is larger than that of the second plate edge. Through holes are arranged at intervals on the bottom wall of the first plate.

[0009] Furthermore, when the first disk covers the upper opening of the second disk, the first disk edge of the first disk vertically abuts against the second disk edge of the second disk in the circumferential direction.

[0010] Furthermore, a first annular limiting protrusion is convexly provided on the bottom surface of the first plate edge in the circumferential direction, and a second annular limiting protrusion is convexly provided on the bottom surface of the second plate edge in the circumferential direction.

[0011] When the first tray is covered on the upper opening of the second tray, the second limiting protrusion is located inside the first limiting protrusion, thereby realizing horizontal relative limiting of the first tray and the second tray, and preventing the two trays from shifting and coming apart during use.

[0012] Furthermore, the inclination angle of the side wall of the first tray relative to the vertical direction is greater than the inclination angle of the side wall of the second tray relative to the vertical direction, so as to avoid the formation of a water film layer between the tray body of the first tray and the tray body of the second tray, and facilitate the separation of the two after use.

[0013] Furthermore, the middle part of the bottom wall of the first plate is raised upward to form a first platform for placing food, the through hole is arranged on the flat wall of the first platform, and a first annular groove is formed between the first platform and the side wall of the first plate. In this way, the first annular groove can collect juice or condensed water generated during cooking, better preventing the bottom of the food from being soaked, and the internal structure of the first plate can be made firm by providing the first annular groove.

[0014] Furthermore, the middle part of the bottom wall of the second plate is raised upward to form a second platform for placing food, and a second annular groove is formed between the second platform and the side wall of the second plate. Thus, when the second plate is used alone, the second annular groove can collect juice or condensed water generated during cooking to prevent the bottom of the food from being soaked, and the second annular groove can also make the internal structure of the second plate firm.

[0015] The technical solution adopted to further solve the second technical problem is: a steam oven, including an inner pot, characterized in that the cooking utensil as described above is horizontally placed in the inner pot.

[0016] Furthermore, when the cooking utensil is placed in the inner pot, a gap is left between the cooking utensil and the side walls of the inner pot along the circumferential direction, thereby ensuring the flow of air around the cooking utensil, so that steam or hot air can better act on the food placed on the cooking utensil.

[0017] Furthermore, side brackets for placing the cooking utensils are fixed on the left and right inner sides of the inner pot, and each side bracket includes a support rod extending horizontally in the front-back direction. When the cooking utensils are placed horizontally in the inner pot, the left and right ends of the second plate edge are placed on the corresponding support rods, and the support rods are located on the inner sides of the second limiting protrusions, so as to ensure that the cooking utensils are placed horizontally in the inner pot stably.

[0018] Furthermore, each of the side brackets further includes a limit rod extending horizontally in the left-right direction. When the cooking utensil is horizontally placed in the inner pot, each limit rod abuts against the corresponding position of the rear side wall of the second plate. In this way, when the cooking utensil is placed in place, each limit rod can limit the rear position of the cooking utensil, which can not only prevent the cooking utensil from sliding backwards, but also ensure that the food is placed in the correct position, thereby ensuring the cooking effect, especially in the grilling mode.

[0019] Furthermore, the outer ends of the limit rods relative to the inner pot are respectively smoothly fixed to the rear ends of the corresponding support rods, and the connection between each support rod and the corresponding limit rod is respectively against the corresponding corner of the outer side surface of the second plate along its length direction. Thus, the cooking utensils can be limited to the left and right to avoid the cooking utensils from shifting to the left and right during cooking.

[0020] Furthermore, the front and rear ends of each support rod are horizontally bent outward relative to the inner container and vertically extended upward to form a connecting rod, and mounting seats corresponding to each connecting rod are fixed on the inner surface of the inner container, and each connecting rod is fixed on the corresponding mounting seat, so that each side bracket can be firmly mounted on the corresponding side wall of the inner container.

[0021] Compared with the prior art, the utility model has the advantages that: by placing the first plate on the second plate, the food is placed on the first plate during cooking, so that in the steaming mode, the bottom of the food can be prevented from being immersed in juice (for example, when steaming food such as steamed buns), and boiling water can also be prevented from splashing onto the food (when the steam generator uses a heating plate). In the baking mode, the second plate can collect oil droplets dripping from the food during the baking process to prevent the oil droplets from dripping onto the inner pot, and in the humidified baking mode, boiling water can also be prevented from splashing onto the baked food.

[0022] Furthermore, when the first plate is covered on the upper opening of the second plate, the first plate edge of the first plate abuts against the second plate edge of the second plate in the circumferential direction, so that a relatively closed heat preservation space can be formed between the first plate and the second plate. During the steaming function, the steam entering the heat preservation space from the first plate can continuously heat the bottom of the food. Similarly, in the baking mode, the hot air entering the heat preservation space can also continuously heat the bottom of the food, thereby improving the cooking effect of the food. Among them, the depth of the first plate is smaller than that of the second plate, which can increase the size of the heat preservation space, thereby further improving the cooking effect of the food, and the width of the first plate edge is greater than that of the second plate edge, which can not only make the first plate more firmly placed on the second plate, but also more reliably form the heat preservation space. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a schematic diagram of the structure of the steam oven in the embodiment of the utility model (in use);

[0024] Figure 2 This is a cross-sectional view of the steam oven in the embodiment of the utility model (in use);

[0025] Figure 3 for Figure 2 A magnified view of part A;

[0026] Figure 4 It is a cross-sectional view of the steam oven in another direction (in use state) in the embodiment of the utility model;

[0027] Figure 5 for Figure 4 A magnified view of part B;

[0028] Figure 6 It is a structural schematic diagram of the steam oven in another state (not in use) according to an embodiment of the utility model;

[0029] Figure 7 It is a partial structural schematic diagram of the steam oven in the embodiment of the utility model (in use state). DETAILED DESCRIPTION

[0030] The present invention will be described in further detail below in conjunction with the accompanying drawings.

[0031] In the description of the present utility model, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate the orientation or position relationship based on the orientation or position relationship shown in the drawings, which is only for the convenience of describing the present utility model and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Since the embodiments disclosed in the present utility model can be set in different directions, these terms indicating directions are only for illustration and should not be regarded as limitations. For example, "up" and "down" are not necessarily limited to directions opposite to or consistent with the direction of gravity. In addition, the features defined as "first" and "second" may explicitly or implicitly include one or more of such features.

[0032] like Figures 1 to 7 As shown, a steam oven comprises an inner pot 1 and a cooking utensil 3 for placing food, wherein the inner pot 1 is a narrow and long shape with a low height, a heating plate 2 is installed on the bottom wall of the inner pot 1, and the cooking utensil 3 can be placed horizontally in the inner pot 1. Moreover, when the cooking utensil 3 is placed in the inner pot 1, a gap (such as 20 mm) is left between the cooking utensil 3 and each side wall of the inner pot 1 along the circumferential direction. Figure 2 and Figure 4 As shown), the airflow around the cooking utensil 3 can be ensured to be fluid, so that the steam or hot air can better act on the food placed on the cooking utensil 3.

[0033] Further, if Figure 2 and Figure 4 As shown, the cooking utensil 3 comprises a first plate 31 having a first plate edge 311 extending horizontally and a second plate 32 having a second plate edge 321 extending horizontally, and the first plate 31 can be placed on the upper opening of the second plate 32. The depth of the first plate 31 is smaller than that of the second plate 32, and the width of the first plate edge 311 is larger than that of the second plate edge 321. Through holes 3130 are arranged at intervals on the bottom wall of the first plate 31. In addition, when the first plate 31 is placed on the upper opening of the second plate 32, the first plate edge 311 of the first plate 31 abuts against the second plate edge 321 of the second plate 32 in the circumferential direction.

[0034] In the utility model, the first plate 31 is covered on the second plate 32, and the food is placed on the first plate 31 during cooking, so that in the steaming mode, the bottom of the food can be prevented from being immersed in juice (for example, when steaming food such as steamed buns), and boiling water can also be prevented from splashing onto the food (when the steam generator uses a heating plate 2). In the baking mode, the second plate 32 can collect oil droplets dripping from the food during baking to prevent the oil droplets from dripping onto the inner pot 1, wherein, in the humidified baking mode, boiling water can also be prevented from splashing onto the baked food. Further, in the state where the first plate 31 is covered on the upper opening of the second plate 32, the first plate edge 311 of the first plate 31 is circumferentially abutted against the second plate edge 321 of the second plate 32, so that a relatively closed heat preservation space 30 can be formed between the first plate 31 and the second plate 32. In the steaming function, the steam entering the heat preservation space 30 from the first plate 31 can continuously heat the bottom of the food. Similarly, in the baking mode, the hot air entering the heat preservation space 30 can also continuously heat the bottom of the food, thereby improving the cooking effect of the food. Among them, the depth of the first plate 31 is smaller than that of the second plate 32, which can increase the size of the above-mentioned insulation space 30, thereby further improving the cooking effect of food, and the width of the first plate edge 311 is greater than that of the second plate edge 321, which can not only make the first plate 31 more firmly placed on the second plate 32, but also can more reliably form the above-mentioned insulation space 30.

[0035] Furthermore, a first annular limiting protrusion 312 is convexly provided on the bottom surface of the first plate edge 311 along the circumferential direction, and a second annular limiting protrusion 322 is convexly provided on the bottom surface of the second plate edge 321 along the circumferential direction. When the first plate 31 covers the upper opening of the second plate 32, the second limiting protrusion 322 is located on the inner side of the first limiting protrusion 312, as shown in FIG. Figure 2 As shown. Thus, the first plate 31 and the second plate 32 can be relatively limited horizontally to avoid the two plates shifting and disengaging during use. In this embodiment, the cross section of each limiting protrusion is circular, and is formed by the free end of the corresponding plate edge curling downward along its own length direction.

[0036] Preferably, if Figure 3 As shown, the inclination angle of the side wall of the first tray 31 relative to the vertical direction is greater than the inclination angle of the side wall of the second tray 32 relative to the vertical direction. This can prevent the formation of a water film layer between the tray body of the first tray 31 and the tray body of the second tray 32, making it easier to separate the two after use.

[0037] Further, if Figure 2As shown, the middle part of the bottom wall of the first plate 31 bulges upward to form a first platform 313 for placing food, the through hole 3130 is arranged on the flat wall of the first platform 313, and a first annular groove 314 is formed between the first platform 313 and the side wall of the first plate 31. In this way, the first annular groove 314 can collect juice or condensed water generated during cooking, better prevent the bottom of the food from being soaked, and at the same time, the internal structure of the first plate 31 can be made firm by providing the first annular groove 314. Similarly, the middle part of the bottom wall of the second plate 32 bulges upward to form a second platform 323 for placing food, and a second annular groove 324 is formed between the second platform 323 and the side wall of the second plate 32. In this way, when the second plate 32 is used alone, the second annular groove 324 can collect juice or condensed water generated during cooking, prevent the bottom of the food from being soaked, and at the same time, the internal structure of the second plate 32 can be made firm by providing the second annular groove 324.

[0038] Furthermore, in order to realize the horizontal placement of the cooking utensil 3 in the inner pot 1, as shown in FIG. Figure 6 As shown, side brackets 4 for placing the cooking utensils 3 are respectively fixed on the left and right inner sides of the inner pot 1, and each side bracket 4 includes a support rod 41 extending horizontally in the front-back direction. When the cooking utensils 3 are horizontally placed in the inner pot 1, the left and right ends of the second plate edge 321 are respectively placed on the corresponding support rods 41, and the support rods 41 are respectively located on the inner sides of the second limiting protrusions 322. Thus, the cooking utensils 3 can be stably placed horizontally in the inner pot 1.

[0039] Specifically, each of the side brackets 4 further includes a limiting rod 42 extending horizontally in the left-right direction. When the cooking utensil 3 is horizontally placed in the inner pot 1, each limiting rod 42 abuts against the corresponding position of the rear side wall of the second plate 32. In this way, when the cooking utensil 3 is placed in place, each limiting rod 42 can limit the rear position of the cooking utensil 3, which can not only prevent the cooking utensil 3 from sliding backward, but also ensure that the food is placed in the correct position, thereby ensuring the cooking effect, especially in the grilling mode.

[0040] Preferably, if Figure 7As shown, the outer ends of the above-mentioned limiting rods 42 relative to the inner pot 1 are respectively fixed to the rear ends of the corresponding support rods 41 in a smooth manner, and the connection between each support rod 41 and the corresponding limiting rod 42 is respectively against the corresponding corner of the outer side surface of the second plate 32 along its length direction. In this way, the cooking utensil 3 can be limited to the left and right to prevent the cooking utensil 3 from shifting to the left and right during the cooking process. In addition, the front and rear ends of each of the above-mentioned supporting rods 41 are respectively bent horizontally outward relative to the inner pot 1 and extended vertically upward to form a connecting rod 43, and the inner surface of the inner pot 1 is respectively fixed with a mounting seat 5 corresponding to each connecting rod 43, and each connecting rod 43 is respectively fixed on the corresponding mounting seat 5. In this way, each side bracket 4 can be firmly installed on the corresponding side wall of the inner pot 1.

Claims

1. A cooking utensil, characterized in that: The invention comprises a first plate (31) having a first plate edge (311) extending horizontally and a second plate (32) having a second plate edge (321) extending horizontally, wherein the first plate (31) can be covered on the upper opening of the second plate (32). The depth of the first plate (31) is smaller than that of the second plate (32), and the width of the first plate edge (311) is larger than that of the second plate edge (321). Through holes (3130) are arranged at intervals on the bottom wall of the first plate (31). Furthermore, when the first plate (31) is covered on the upper opening of the second plate (32), the first plate edge (311) of the first plate (31) abuts against the second plate edge (321) of the second plate (32) in the circumferential direction.

2. The cooking device according to claim 1, characterized in that: A first annular limiting protrusion (312) is circumferentially protruding on the bottom surface of the first disc edge (311), and a second annular limiting protrusion (322) is circumferentially protruding on the bottom surface of the second disc edge (321). When the first plate (31) is covered on the upper opening of the second plate (32), the second limiting protrusion (322) is located on the inner side of the first limiting protrusion (312).

3. The cooking device according to claim 1 or 2, characterized in that: The inclination angle of the side wall of the first plate (31) relative to the vertical direction is greater than the inclination angle of the side wall of the second plate (32) relative to the vertical direction.

4. The cooking device according to claim 1 or 2, characterized in that: The middle portion of the bottom wall of the first plate (31) bulges upward to form a first platform (313) for placing food, the through hole (3130) is arranged on the flat wall of the first platform (313), and a first annular groove (314) is formed between the first platform (313) and the side wall of the first plate (31).

5. The cooking device according to claim 1 or 2, characterized in that: The middle part of the bottom wall of the second plate (32) bulges upward to form a second platform (323) for placing food, and a second annular groove (324) is formed between the second platform (323) and the side wall of the second plate (32).

6. A steam oven, comprising an inner container (1), characterized in that: The cooking utensil (3) according to any one of claims 1 to 5 is horizontally placed in the inner pot (1).

7. The steam oven according to claim 6, characterized in that: When the cooking utensil (3) is placed in the inner pot (1), a gap is left between the cooking utensil (3) and each side wall of the inner pot (1) along the circumferential direction.

8. The steam oven according to claim 6, characterized in that: Side brackets (4) for placing the cooking utensil (3) are fixed to the left and right inner side surfaces of the inner pot (1), respectively. Each side bracket (4) comprises a support rod (41) extending horizontally in the front-rear direction. When the cooking utensil (3) is placed horizontally in the inner pot (1), the left and right ends of the second plate edge (321) are placed on the corresponding support rods (41), respectively, and the support rods (41) are located on the inner side of the second limiting protrusion (322).

9. The steam oven according to claim 8, characterized in that: Each of the side brackets (4) further comprises a limit rod (42) extending horizontally in the left-right direction. When the cooking utensil (3) is placed horizontally in the inner pot (1), each limit rod (42) abuts against a corresponding position of the rear side wall of the second plate (32) in the front and rear direction.

10. The steam oven according to claim 9, characterized in that: The outer ends of the limiting rods (42) relative to the inner container (1) are smoothly fixed to the rear ends of the corresponding support rods (41), and the connection between each support rod (41) and the corresponding limiting rod (42) abuts against the corresponding corners of the outer side surface of the second plate (32) along their length directions.

11. The steam oven according to claim 10, characterized in that: The front and rear ends of each support rod (41) are respectively bent horizontally outward relative to the inner liner (1) and extended vertically upward to form a connecting rod (43), and mounting seats (5) corresponding to each connecting rod (43) are respectively fixed on the inner surface of the inner liner (1), and each connecting rod (43) is respectively fixed on the corresponding mounting seat (5).

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