Stable cake mold

Abstract

The utility model belongs to the technical field of baking equipment, and relates to a stable cake mold which comprises a cake mold body, the cake mold body comprises a bottomless container and a bottom piece, the bottom piece is detachably supported at the bottom of an inner cavity of the bottomless container, the upper end of the bottomless container is provided with a turned-over edge which is turned over outwards, and the turned-over edge is in an arc shape. The lower end of the bottomless container is folded inwards to form a bearing part to support the bottom piece, a circle of concave transition area is arranged on one side, close to the lower end of the side wall of the bottomless container, of the bearing part, a plurality of concave protruding parts are evenly distributed on the transition area to support the cake mold body, and an inner ring of the bearing part is folded towards the bottom edge and then attached to the bottom edge of the bearing part. And a supporting part of the bearing part is formed. The semi-rolling structure is adopted, so that the anolyte has no residue; the semi-edge-rolling structure is simple, and the machining amount is small; the cake mold is easy to clean without dead corners, and food safety risks are reduced; the bottom Mongolian yurt type strengthening structure design is adopted, the bottom strength is improved, and the vibration mode force is uniformly transmitted; the cake mold is longer in service life.

Description

Technical Field

[0001] The utility model belongs to the technical field of baking equipment and relates to a stable cake mold. Background Art

[0002] Cake molds are currently widely used in the baking industry and are mainly used for baking cakes, bread, etc. The structural forms of cake molds are generally divided into two types: fixed and movable. Fixed types are mainly applied to baking products with a relatively large slope. Movable types can be used to make baking products with nearly straight walls because the demolding can be assisted by the bottom plate. Currently, the cake molds produced by mainstream manufacturers are all made of aluminum alloy, and the surface treatment is anodic treatment. The mouths of both the cake mold body and the bottom plate adopt a curled structure. The curled structure has a beautiful appearance, a smooth feel, and can also increase the strength of the product (see Figure 1 ). The disadvantage of the curled structure is that there will be a problem of residual anodic liquid due to the gap problem during anodic surface treatment, resulting in white residues appearing in the curled gaps of the product after anodization. It is time-consuming and laborious to clean, and it is very difficult to clean thoroughly. It not only affects the appearance of the product but also poses a food safety problem for customers (the residues fall off and enter the next mold after the cake molds are stacked). Because cake molds come into contact with a lot of grease during daily use, a part of the grease will penetrate into the inside of the curl from the curled gap during use. During cleaning, the oil-water mixture will also seep into the curl and accumulate repeatedly after baking. After using for a period of time, the grease and carbide inside the curl will slowly seep out, and it is impossible to clean thoroughly after repeated cycles, causing great food safety hazards and troubles to food processing units. When making cakes, in order to obtain a more uniform internal structure, we usually vibrate the bottom of the cake mold after injecting the cake liquid into the cake mold to make the cake liquid distribute evenly. Due to the large holes for installing the bottom plate at the bottom of the movable cake mold, the bottom strength is greatly weakened, and there will be some problems of deformation and unevenness. When the bottom of the cake mold vibrates, the unevenness will cause the cake liquid to be unevenly stressed, and it is often necessary to increase the vibration force. Increasing the vibration force will further exacerbate the deformation and unevenness of the bottom of the cake mold. After being uneven, the vibration force needs to be increased again, and the repeated superposition greatly shortens the service life of the cake mold. Summary of the Invention

[0003] The utility model aims at the above problems and provides a stable cake mold. The vibration force transmission of the cake mold is uniform, and the service life of the cake mold is long; during the processing and production of the cake mold, the surface treatment is convenient, and it is easy to clean during practical use.

[0004] According to the technical solution of the utility model: a stable cake mold includes a cake mold body. The cake mold body includes a bottomless container and a bottom plate. The bottom plate is detachably supported at the bottom of the inner cavity of the bottomless container. The feature is that: the upper end of the bottomless container is provided with a turned-up edge that turns outwards, and the turned-up edge is arc-shaped;

[0005] The lower end of the bottomless container is folded inward to form a supporting part for supporting the bottom sheet. A concave transition area is provided on one side of the supporting part close to the lower end of the side wall of the bottomless container, and a number of concave convex parts are evenly distributed in the transition area to support the cake mold body.

[0006] As a further improvement of the present utility model, after the inner circle of the supporting part is folded towards the bottom edge and fits against the bottom edge of the supporting part, it constitutes the supporting part of the supporting part.

[0007] As a further improvement of the present utility model, the edge of the bottom sheet is bent downward to form an arc-shaped edge. When the bottom sheet is supported on the supporting part of the supporting part, the arc-shaped edge is supported on the root of the transition area.

[0008] As a further improvement of the present utility model, the flanging is in a semi-circular arc shape.

[0009] As a further improvement of the present utility model, the inner diameter of the bottomless container smoothly decreases from top to bottom.

[0010] As a further improvement of the present utility model, the transition area includes a first outer arc and a second outer arc, and the first outer arc and the second outer arc are symmetrically arranged on both sides of the convex part.

[0011] As a further improvement of the present utility model, the convex part is an inner arc, and the first outer arc, the second outer arc, and the convex part are arcs with the same radius.

[0012] As a further improvement of the present utility model, there are four convex parts.

[0013] The technical effects of the present utility model are as follows: The semi-rolled circular structure has no residual anolyte; the semi-rolled circular structure is simple and has less processing amount; the cake mold is easy to clean without dead corners, reducing food safety risks; the bottom yurt-shaped strengthening structure design increases the bottom strength and evenly transmits the vibration force of the mold; the service life of the cake mold is longer. Description of the Drawings

[0014] Figure 1 It is a schematic structural diagram of an existing cake mold.

[0015] Figure 2 It is a schematic structural diagram of the present utility model.

[0016] Figure 3 For Figure 2 The top view of.

[0017] Figure 4 For Figure 2 The partial enlarged view at B in. Detailed Description of the Invention

[0018] The following further describes the specific embodiments of the present utility model with reference to the drawings.

[0019] To enable those skilled in the art to better understand the solution of the present utility model, the following will clearly and completely describe the technical solutions in the embodiments of the present utility model in conjunction with the accompanying drawings in the embodiments of the present utility model. The described embodiments are only a part of the embodiments of the present utility model, rather than all the embodiments. Based on the embodiments in the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present utility model.

[0020] Figures 1-4 It includes a cake mold body 100, a flanging 111, a supporting part 112, a convex part 113, a first outer arc 114, a second outer arc 115, a bottom plate 120, an arc-shaped edge 121, etc.

[0021] As Figures 2-4 shown, the present utility model is a stable cake mold, including a cake mold body 100. The cake mold body 100 includes a bottomless container 110 and a bottom plate 120. The bottom plate 120 is detachably supported at the bottom of the inner cavity of the bottomless container 110. The upper end of the bottomless container 110 is provided with an outwardly curled flanging 111, and the flanging 111 is arc-shaped. Further, in specific practice, the flanging 111 is semi-circular. During processing, only half of the traditional structure needs to be processed, and one-third can be saved during the curling process, so the diameter of the raw material can also be a few millimeters smaller. There is a diameter distance between the flanging 111 and the side wall. When the product is anodized, the anodic solution can be zero residue. Therefore, the rejection rate and appearance of the product anodizing have been greatly improved. After the traditional curled structure cake mold is used for a period of time, it is particularly easy to hide dirt and grime at the curled part. Because there is a diameter distance between the flanging 111 of the present application and the side wall, and it is a full arc structure, it is particularly convenient to clean. Considering the common specifications of the cleaning brush and the processing difficulty of curling, after repeated testing and correction, the radius R of the flanging 111 in the present application is most suitable at 3-6 mm.

[0022] The lower end of the bottomless container 110 is folded inward to form a supporting part 112 to support the bottom plate 120. A circle of concave transition areas is provided on one side of the supporting part 112 close to the lower end of the side wall of the bottomless container 110. A number of concave convex parts 113 are evenly arranged in the transition areas to support the cake mold body 100. In specific production practice, there are four convex parts 113, and the four convex parts 113 are evenly arranged in the transition area.

[0023] After the inner circle of the supporting part 112 is folded towards the bottom edge and fits against the bottom edge of the supporting part 112, it forms the supporting part of the supporting part 112.

[0024] The edge of the negative film 120 is bent downward to form an arc-shaped edge 121. When the negative film 120 is supported on the supporting part of the supporting portion 112, the arc-shaped edge 121 is supported on the root of the transition area.

[0025] The inner diameter of the bottomless container 110 smoothly decreases from top to bottom.

[0026] The transition area includes a first outer arc 114 and a second outer arc 115. The first outer arc 114 and the second outer arc 115 are symmetrically arranged on both sides of the convex portion 113.

[0027] The convex portion 113 is an inner arc, and the first outer arc 114, the second outer arc 115, and the convex portion 113 are arcs with the same radius.

[0028] To solve the problem that the traditional structure of the cake mold is deformed during vibration and the service life of the cake mold is correspondingly shortened, a yurt-shaped strengthening structure is particularly designed at the bottom of the cake mold. The yurt-shaped strengthening structure is composed of three arcs, including a first outer arc 114, a second outer arc 115, and a convex portion 113. This structure not only avoids cracking or hidden cracks caused by concentrated processing stress, but also makes it convenient to clean without dead corners during subsequent use. Moreover, work hardening can greatly enhance the strength of the bottom of the cake mold. The yurt-shaped strengthening structure is evenly distributed at 4 places at the bottom of the cake mold (such as Figure 3 ) When vibrating the mold, 4 points contact the tabletop, and the force is transmitted 100% into the cake mold, greatly reducing the ineffective loss. Moreover, the vibration force transmitted by the 4 points is uniform in size, and the effect achieved with the same vibration force is much superior to that of the traditional structure. The yurt-shaped strengthening structure reduces the use of the vibration force, reduces the workload of the operator, and improves the service life of the cake mold.

[0029] Finally, it should be noted that the above specific embodiments are only used to illustrate the technical solutions of the present invention and are not restrictive. Although the present invention has been described in detail with reference to the examples, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present invention, and they should all be covered within the scope of the claims of the present invention.

Claims

1. A stable cake mold, comprising a cake mold body (100), wherein the cake mold body (100) comprises a bottomless container (110) and a bottom sheet (120), wherein the bottom sheet (120) is detachably supported on the bottom of the inner cavity of the bottomless container (110), characterized in that: The upper end of the bottomless container (110) is provided with a flange (111) that is rolled outward, and the flange (111) is in an arc shape; The lower end of the bottomless container (110) is folded inward to form a supporting portion (112) to support the bottom sheet (120); a circle of concave transition areas is provided on one side of the supporting portion (112) close to the lower end of the side wall of the bottomless container (110); a plurality of concave protrusions (113) are evenly distributed in the transition area to support the cake mold body (100).

2. The stable cake mold according to claim 1, characterized in that: After the inner circle of the supporting portion (112) is folded toward the bottom edge, it fits against the bottom edge of the supporting portion (112) to form a supporting portion of the supporting portion (112).

3. The stable cake mold according to claim 2, characterized in that: The edge of the bottom sheet (120) is bent downward to form an arc-shaped edge (121); when the bottom sheet (120) is supported on the supporting portion of the supporting portion (112), the arc-shaped edge (121) is supported on the root of the transition zone.

4. The stable cake mold according to claim 1, characterized in that: The flange (111) is in a semicircular arc shape.

5. The stable cake mold according to claim 1, characterized in that: The inner diameter of the bottomless container (110) decreases smoothly from top to bottom.

6. The stable cake mold according to claim 1, characterized in that: The transition zone comprises a first outer circular arc (114) and a second outer circular arc (115), and the first outer circular arc (114) and the second outer circular arc (115) are symmetrically arranged on both sides of the raised portion (113).

7. The stable cake mold according to claim 6, characterized in that: The raised portion (113) is an inner arc, and the first outer arc (114), the second outer arc (115), and the raised portion (113) are arcs with the same radius.

8. The stable cake mold according to claim 1, characterized in that: There are four protruding parts (113).

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