Electric baking tray with novel heating structure

Abstract

The utility model discloses an electric baking tray with a novel heating structure, which comprises a tray body, a plurality of raised lines are uniformly arranged on the surface of the tray body, an air duct plate is fixedly connected to the middle of the bottom end of the tray body, flanges are arranged on the surface of the air duct plate, and openings are arranged at two ends of the air duct plate. The air duct plate is arranged below the tray body, the heating pipes are arranged in the air duct plate, and the top surface of the air duct plate is flat, so that the air duct plate can be in closer contact with the heating pipes below the air duct plate relative to a plurality of recesses at the bottom end of the tray body, the heat conduction effect is better, and heat emitted during heating cannot be immediately dissipated and can be more concentrated; the baking tray is directly contacted and heated through the heating pipe, and the baking tray is also heated through air convection.

Description

Technical Field

[0001] The utility model relates to the technical field of baking trays, in particular to an electric baking tray with a novel heating structure. Background Art

[0002] A baking tray is a plate that can be used to roast meat, baking trays and other foods.

[0003] However, the existing baking trays have the following disadvantages during use:

[0004] (1) Several protrusions are often provided on the surface of the existing baking trays to facilitate oil leakage, but this causes the heating tubes below to not be in full contact with the tray body, and some will be suspended, resulting in poor heating efficiency;

[0005] (2) The existing baking trays can only be heated by direct contact with the heating tubes and cannot be heated by air convection. Content of the Utility Model

[0006] The purpose of the utility model is to provide an electric baking tray with a novel heating structure to solve the problems in the above background art that several protrusions are often provided on the surface of the existing baking trays to facilitate oil leakage, but this causes the heating tubes below to not be in full contact with the tray body, and some will be suspended, resulting in poor heating efficiency, and the existing baking trays can only be heated by direct contact with the heating tubes and cannot be heated by air convection.

[0007] To achieve the above purpose, the utility model provides the following technical scheme: An electric baking tray with a novel heating structure, including a tray body, a plurality of convex strips are evenly arranged on the surface of the tray body, a wind channel plate is fixedly connected to the middle of the bottom end of the tray body, a baffle is arranged on the surface of the wind channel plate, and openings are formed at both ends of the wind channel plate.

[0008] When using the electric baking tray with a novel heating structure of this technical scheme, the wind channel plate can be in closer contact with the heating tube below, the heat conduction effect is better, and the heat generated during heating will not be dissipated immediately and can be more concentrated.

[0009] As a preferred technical scheme of the utility model, a plurality of grooves are formed on the surface of the baffle. The arranged grooves can dissipate a certain amount of heat to the surrounding.

[0010] As a preferred technical scheme of the utility model, an oil leakage port is formed in the middle of the back surface of the tray body. The arranged oil leakage port is used to collect the oil leaked during baking.

[0011] As a preferred technical scheme of the utility model, clamping parts are arranged on both sides of the back surface of the tray body. The clamping parts are used for clamping and installing the back surface of the tray body.

[0012] As a preferred technical solution of the present utility model, a plug-in block is fixedly connected to the middle of one side of the bottom end of the disk body. The plug-in block is used for snap-fitting and installing the front end of the disk body.

[0013] As a preferred technical solution of the present utility model, a plurality of positioning members are fixedly connected to both ends of one side of the bottom end of the disk body. The provided positioning members further improve the stability of the disk body during installation.

[0014] As a preferred technical solution of the present utility model, both the disk body and the air duct plate are made of stainless steel. The baking tray made of stainless steel has good strength and anti-corrosion performance.

[0015] Compared with the prior art, the beneficial effects of the present utility model are as follows:

[0016] 1. By arranging an air duct plate below the disk body and arranging the heating tube in the air duct plate, the top surface of the air duct plate is flat. Therefore, compared with the multiple depressions at the bottom end of the disk body, the air duct plate can be in closer contact with the lower heating tube, and the heat conduction effect is better;

[0017] 2. Through the air duct plate provided with a baffle, the heat generated during heating will not be dissipated immediately, and can be more concentrated. The baking tray is heated directly by the heating tube and also by air convection. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 is a perspective view of the present utility model;

[0019] Figure 2 is a perspective view of the present utility model after being flipped;

[0020] Figure 3 is an enlarged view of part A of the present utility model.

[0021] In the figure: 1. Disk body; 2. Rib; 3. Air duct plate; 4. Baffle; 5. Opening; 6. Groove; 7. Oil leakage port; 8. Clamping part; 9. Plug-in block; 10. Positioning member. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0022] Next, the technical solutions in the embodiments of the present utility model will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present utility model. Obviously, the described embodiments are only a part of the embodiments of the present utility model, rather than all of the embodiments. Based on the embodiments of 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.

[0023] Please refer to Figures 1-3, the present utility model provides an electric baking pan with a novel heating structure, including a pan body 1. A number of convex strips 2 are evenly arranged on the surface of the pan body 1 for holding up food. In the middle of the bottom end of the pan body 1, an air duct plate 3 is fixedly connected. A baffle 4 is arranged on the surface of the air duct plate 3 for concentrating heat. Openings 5 are provided at both ends of the air duct plate 3 for air convection.

[0024] During use, place the food on the convex strips 2 of the pan body 1. By arranging an air duct plate 3 below the pan body 1 and setting a heating tube in the air duct plate 3, the top surface of the air duct plate 3 is flat. Therefore, compared with the multiple depressions at the bottom end of the pan body 1, the air duct plate 3 can be in closer contact with the heating tube below, and the heat conduction effect is better. With the baffle 4 provided, the heat generated during heating will not be dissipated immediately and can be more concentrated. The baking pan is heated both directly by the heating tube in contact and by air convection.

[0025] A number of grooves 6 are provided on the surface of the baffle 4 for dissipating heat. In the middle of the back of the pan body 1, an oil leakage port 7 is provided for collecting oil droplets. Both the pan body 1 and the air duct plate 3 are made of stainless steel, with good strength.

[0026] During use, the whole electric baking pan is made of stainless steel, with high strength and good anti-corrosion performance. During heating, the grooves 6 on the baffle 4 can dissipate a certain amount of heat to make the heating more uniform. The oil exuded from the meat products will be centrally collected through the oil leakage port 7.

[0027] Clamping parts 8 are provided on both sides of the back of the pan body 1. In the middle of one side of the bottom end of the pan body 1, a plug-in block 9 is fixedly connected. A number of positioning parts 10 are fixedly connected at both ends of one side of the bottom end of the pan body 1 for installing the electric baking pan.

[0028] During use, the back of the electric baking pan is installed through the clamping parts 8 provided, and the positioning parts 10 and the plug-in block 9 provided are used to install the front end of the electric baking pan, and the electric baking pan is fixed on the bottom shell.

[0029] During specific use, for the electric baking pan with a novel heating structure of the present utility model, place the food on the convex strips 2 of the pan body 1. A heating tube is provided below for baking work. By arranging an air duct plate 3 below the pan body 1 and setting the heating tube in the air duct plate 3, the top surface of the air duct plate 3 is flat. Therefore, compared with the multiple depressions at the bottom end of the pan body 1, the air duct plate 3 can be in closer contact with the heating tube below, and the heat conduction effect is better. Through the air duct plate 3 with the baffle 4 provided, the heat generated during heating will not be dissipated immediately and can be more concentrated. The baking pan is heated both directly by the heating tube in contact and by air convection.

[0030] Although the present utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements on some of the technical features. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present utility model shall be included within the protection scope of the present utility model.

Claims

1. Electric baking pan with a novel heating structure, comprising a pan body (1), characterized in that: The surface of the disc body (1) is evenly provided with a number of convex strips (2). The middle part of the bottom end of the disc body (1) is fixedly connected with an air duct plate (3). The surface of the air duct plate (3) is provided with a baffle edge (4). Openings (5) are provided at both ends of the air duct plate (3).

2. The electric baking pan with a novel heating structure according to claim 1, characterized in that: A number of grooves (6) are provided on the surface of the baffle edge (4).

3. The electric baking pan with a novel heating structure according to claim 1, characterized in that: An oil leakage port (7) is provided in the middle of the back surface of the disc body (1).

4. The electric baking pan with a novel heating structure according to claim 1, characterized in that: Clamping parts (8) are provided on both sides of the back surface of the disc body (1).

5. The electric baking pan with a novel heating structure according to claim 1, characterized in that: A plug-in block (9) is fixedly connected to the middle of one side of the bottom end of the disc body (1).

6. The electric baking pan with a novel heating structure according to claim 1, wherein: A number of positioning parts (10) are fixedly connected to both ends of one side of the bottom end of the disc body (1).

7. The electric baking pan with a novel heating structure according to claim 1, wherein: Both the disc body (1) and the air duct plate (3) are made of stainless steel.

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