Frying and baking tray of microwave oven

Abstract

The utility model discloses a frying and baking tray of a microwave oven. The frying and baking tray of the microwave oven comprises a pot cover and a pot body which are made of metal, partition plates are arranged on the inner bottom face of the pot body to form a plurality of cooking areas, and microwave absorption pads corresponding to the cooking areas are arranged on the outer bottom face of the pot body. The partition plates are arranged on the inner bottom face of the pot body to divide the pot body into the independent cooking areas, it means that a user can cook food of different tastes or types in the different cooking areas at the same time, the design breaks through the limitation that a traditional frying and baking tray can only cook food in a single mode, and the cooking effect of the frying and baking tray is improved. And the selectivity and the flexibility of cooking are greatly enriched.

Description

TECHNICAL FIELD

[0001] The utility model relates to a microwave oven technical field especially relates to a microwave oven frying baking tray. BACKGROUND

[0002] Microwave ovens have been popular for many years, and most consumers use microwave ovens to reheat food. Due to the special heating principle of microwave ovens, using microwave ovens to cook food can cause the loss of moisture from the inside to the outside of the food and poor taste.

[0003] There are microwave oven frying baking trays specially used for microwave ovens on the market. The microwave oven frying baking tray generally includes a metal-made pot cover and a pot body. A microwave absorption layer is covered on the outer surface of the pot body. The microwave absorption layer is used to absorb electromagnetic waves emitted by the microwave oven and convert them into heat, avoiding the damage to the nutrition of food caused by the direct action of microwaves on the food.

[0004] However, the existing microwave oven frying baking tray can usually only cook one kind or one category of food at a time, which limits the diversity and flexibility of cooking. SUMMARY

[0005] The utility model aims at overcoming the defects of the prior art and providing a microwave oven frying baking tray.

[0006] In order to solve the above technical problems, the utility model adopts the following technical scheme:

[0007] The utility model embodiment provides a microwave oven frying baking tray, which includes a metal-made pot cover and a pot body. The inner bottom surface of the pot body is provided with a partition plate to form a plurality of cooking areas. The outer bottom surface of the pot body is provided with microwave absorption pads corresponding to the cooking areas.

[0008] In a specific embodiment, the opening of the pot body is provided with a flange. The flange is provided with a plurality of T-shaped grooves. The flange is connected with a silica gel piece. The silica gel piece is integrally formed with the flange and fills the T-shaped grooves, so that the silica gel piece is inseparable from the flange after being formed. The pot cover is provided with a handle and a through hole corresponding to the handle. One end of the handle is provided with a mounting part matched with the through hole. The mounting part extends into the pot cover through the through hole. The mounting part is provided with a positioning end for mounting and positioning. The positioning end passes through the through hole and forms an inverted buckle structure with the inner surface of the pot cover.

[0009] In a specific embodiment, the partition plate is at least one, and the partition plate and the pot body are integrally formed.

[0010] In a specific embodiment, the silica gel piece is also provided with an upwardly protruding vertical skirt. The pot cover covers the inner side of the vertical skirt.

[0011] In a specific embodiment, handles are formed on opposite sides of the silicone member for easy grasping by hand.

[0012] In a specific embodiment, the cooking area is provided with a plurality of horizontal strip-shaped protrusions, and the outer bottom surface of the pot body is formed with grooves corresponding to the protrusions.

[0013] In a specific embodiment, the microwave absorbing pad is provided with a protrusion corresponding to the groove.

[0014] In a specific embodiment, the protrusion is an arc-shaped surface.

[0015] In a specific embodiment, the outer bottom surface of the microwave absorption pad is provided with a plurality of supporting legs.

[0016] In a specific embodiment, the opening edge of the pot cover is provided with an outwardly curved curling edge.

[0017] The microwave frying and baking pan of the present invention has the following advantages compared with the prior art: by arranging a partition plate on the bottom surface of the pot body, the pot body is divided into several independent cooking areas, which means that the user can cook different flavors or types of food in different cooking areas at the same time. This design breaks the limitation of traditional frying and baking pans that can only cook a single kind of food, and greatly enriches the cooking selectivity and flexibility.

[0018] The present invention will be further described below with reference to the accompanying drawings and specific embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for use in the embodiments or descriptions of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative labor.

[0020] Figure 1 This is a front structural diagram of the microwave frying and baking tray provided by the utility model;

[0021] Figure 2 This is a schematic diagram of the back structure of the microwave frying and baking tray provided by the present invention;

[0022] Figure 3 A schematic cross-sectional view of a microwave frying and baking tray provided by the present invention;

[0023] Figure 4 This is a front exploded schematic diagram of the microwave frying and baking tray provided by the present invention;

[0024] Figure 5The back surface of the microwave oven frying and baking tray is provided with a plurality of concave structures. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical scheme and advantages of the utility model clearer, specific embodiments will be further described below in combination with the drawings and specific embodiments.

[0026] The technical scheme in the embodiments of the utility model will be described clearly and completely below in combination with the drawings of the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, rather than all the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the utility model.

[0027] In the description of the utility model, it should be understood that the orientation or positional relationship indicated by the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise" and the like is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the utility model and simplifying the description, and does not indicate or imply that the device or element indicated must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as a limitation on the utility model.

[0028] In addition, the terms "first" and "second" are only for the purpose of description, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined with "first" and "second" can explicitly or implicitly include one or more of the features. In the description of the utility model, the meaning of "multiple" is two or more, unless otherwise specifically limited.

[0029] In the utility model, unless otherwise specifically defined and limited, the terms "mounting", "connection", "connection", "fixing" and the like should be understood broadly, for example, it can be connected, or detachable, or integrated; it can be mechanical connection, or electrical connection; it can be directly connected, or indirectly connected through an intermediate medium, or the internal communication of two elements or the interaction relationship of two elements. For those skilled in the art, the specific meaning of the above terms in the utility model can be understood according to the specific circumstances.

[0030] In the present invention, unless otherwise expressly specified or limited, a first feature being "above" or "below" a second feature may include the first and second features being in direct contact, or may include the first and second features being in contact not directly but through another feature between them. Moreover, a first feature being "above," "above," and "above" a second feature may include the first feature being directly above or obliquely above the second feature, or may simply mean that the first feature is higher in level than the second feature. A first feature being "below," "below," and "below" a second feature may include the first feature being directly below or obliquely below the second feature, or may simply mean that the first feature is lower in level than the second feature.

[0031] In the description of this specification, the reference terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" mean 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 present invention. In this specification, the schematic expressions of the above terms should not be understood as necessarily referring 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. In addition, those skilled in the art can combine and combine the different embodiments or examples described in this specification.

[0032] See also Figures 1 to 5 In the specific embodiment shown, the utility model discloses a microwave frying and grilling pan, which comprises a pot cover 10 and a pot body 20 made of metal. The inner bottom surface of the pot body 20 is provided with a partition plate 25 to form several cooking areas. The outer bottom surface of the pot body 20 is provided with a microwave absorption pad 30 corresponding to the cooking areas. The microwave absorption pad 30 is used to absorb electromagnetic waves emitted by the microwave oven and convert them into heat.

[0033] Specifically, by providing a divider 25 on the inner bottom surface of the pot body 20, the pot body 20 is divided into several independent cooking zones. This means that users can cook different flavors or types of food in different cooking zones at the same time. This design breaks the limitation of traditional grilling pans that only allow for single-cooking, greatly expanding cooking options and flexibility. Furthermore, microwave absorption pads 30 are provided on the outer bottom surface of the pot body 20, corresponding to each cooking zone. These microwave absorption pads 30 more effectively absorb and convert microwave energy, ensuring that each cooking zone receives uniform and sufficient heat. This not only improves heating efficiency but also avoids uneven cooking caused by uneven heat distribution. Furthermore, since this technology allows users to cook multiple foods simultaneously, it greatly simplifies the cooking process, eliminating the need for batch cooking and saving time and energy. Furthermore, since each cooking zone is independent, users can also season and prepare food in different zones as needed, further enhancing the convenience and personalization of cooking. Furthermore, by separating the cooking zones, this technology helps better preserve the original flavor and nutritional content of food.

[0034] In one embodiment, the opening of the pot body 20 is provided with a flange 21, and the flange 21 is provided with a plurality of T-slots 22. The flange 21 is connected to a silicone member 40, and the silicone member 40 is integrally formed with the flange 21 and fills the T-slot 22, so that the silicone member 40 is inseparable from the flange 21 after molding. The pot cover 10 is provided with a handle 11 and a through hole corresponding to the handle 11, and one end of the handle 11 is provided with a mounting portion 111 adapted to the through hole, and the mounting portion 111 extends into the pot cover 10 through the through hole, and the mounting portion 111 is provided with a positioning end 112 for installation and positioning, and the positioning end 112 passes through the through hole and forms an inverted structure with the inner surface of the pot cover 10.

[0035] Specifically, a flange 21 is provided through the opening of the pot body 20, and the flange 21 is provided with a plurality of T-slots 22. The silicone member 40 is integrally formed with the flange 21 and fills the T-slots 22, so that the silicone member 40 is inseparable from the flange 21 after forming. The silicone member 40 serves as the edge structure of the flange 21 of the pot body 20, has a heat-insulating and scalding-proof function, and is firmly combined with the metal pot body 20, extending the service life of the product and improving the grade of the product. It also serves to separate the pot lid 10 and the pot body 20, avoiding the occurrence of sparks and improving the user experience. In addition, after the positioning end 112 is forcibly passed through the through hole, it elastically recovers and contacts the inner surface of the pot lid 10, forming an inverted buckle effect, so that the handle 11 will not be separated from the pot lid 10. The handle 11 and the pot lid 10 are fixedly installed in a snap-fit ​​manner, simplifying the process steps that previously required screw connection, making the production process faster and more time-saving, effectively improving production efficiency, and improving aesthetics.

[0036] In one embodiment, there is at least one partition plate 25 , and the partition plate 25 and the pot body 20 are an integrally formed structure.

[0037] Specifically, the design of at least one divider 25 precisely divides the grilling pan into multiple independent cooking areas, increasing cooking variety. Furthermore, the divider 25 and the pot body 20 are integrally molded, meaning there are no additional connectors or seams between them. This design reduces the risk of loosening or breakage due to long-term use or improper operation, thereby enhancing the overall structural stability and durability of the grilling pan. Furthermore, the integral structure helps maintain the seal of the pot body 20, preventing microwave leakage or heat loss. Furthermore, the integral design simplifies cleaning and maintenance of the grilling pan. Users no longer need to worry about dirt accumulating in the gap between the divider 25 and the pot body 20; they can simply clean with appropriate detergent and tools. This not only saves cleaning time but also helps extend the life of the grilling pan. Preferably, there are one or two dividers 25.

[0038] In one embodiment, the number of the through holes and the number of the positioning ends 112 are both two.

[0039] Specifically, the handle 11, mounting portion 111, and positioning end 112 are integrally molded and made of silicone. This means they are manufactured as a single unit during the manufacturing process, rather than being manufactured separately and then assembled together. This design improves the product's structural strength and stability. Furthermore, the use of silicone provides excellent thermal insulation and a soft touch, making it more comfortable for users to operate and reducing the risk of burns. Furthermore, the two positioning ends 112 can more accurately determine the position of the handle 11 on the pot lid 10, ensuring that the handle 11 will not shift or tilt during installation. The two mounting portions 111 are connected to the pot lid 10 via two through-holes, which increases the secure connection and prevents the handle 11 from loosening or falling off during use. Furthermore, because the handle 11, mounting portion 111, and positioning end 112 are integrally molded and made of silicone, a material that is easy to process and deform, the handle 11 can be easily installed on the pot lid 10. Users can complete installation without complex tools or steps, improving ease of use.

[0040] In one embodiment, the silicone member 40 is further provided with an upwardly protruding vertical skirt 41 , and the pot cover 10 covers the inner side of the vertical skirt 41 .

[0041] Specifically, the design of the silicone member 40 with an upwardly protruding vertical skirt 41 allows the pot lid 10 to fit tightly against the inner side of the vertical skirt 41 when closed. This design effectively reduces the gap between the pot lid 10 and the pot body 20, thereby improving the sealing during the cooking process. The improved sealing helps prevent the leakage of steam, aroma, and heat, resulting in a better cooking effect. In addition, due to the improved sealing, the steam, aroma, and heat in the pot can be better retained in the pot during the cooking process, forming a relatively closed high-temperature and high-pressure environment. Such an environment helps food cook faster while maintaining its original flavor, improving the cooking effect and food quality. In addition, the improved sealing also means that users can enjoy a better cooking experience during the cooking process. Whether from the perspective of food taste, aroma, or cooking efficiency, the improved sealing has a positive impact on users. At the same time, due to the reduced leakage of steam, aroma, and heat, users can also keep the environment clean and comfortable during the cooking process.

[0042] In one embodiment, handles 42 are formed on opposite sides of the silicone member 40 for easy gripping.

[0043] Specifically, handles 42 are formed on opposite sides of the silicone member 40. This design allows the user to more conveniently grip the grill pan when removing it from the microwave. The shape and position of the handles 42 are carefully designed to conform to ergonomic principles, providing a comfortable and secure grip and reducing the risk of accidental drops due to an unstable grip. Furthermore, the handles 42 are made of insulating silicone, a material with excellent thermal insulation properties. When the grill pan is heated in the microwave, its surface temperature rises rapidly. The insulating silicone handles 42 effectively insulate the heat, reducing the risk of heat transfer to the user's hands. This eliminates the risk of burns when removing the grill pan, improving user safety. Furthermore, the insulating silicone handles 42 not only improve safety but also enhance the overall user experience. Users can confidently operate the grill pan without worrying about burns, allowing them to focus more on cooking and enjoy the fun of cooking. In addition, the addition of the handle 42 makes this microwave frying pan more functional and practical. It is no longer just a simple cooking tool, but a comprehensive cooking solution that takes into account the user's convenience and safety of operation. This design makes the product more in line with market demand and user expectations, and enhances the product's competitiveness.

[0044] In one embodiment, the cooking area is provided with a plurality of horizontal strip-shaped protrusions 23 , and the outer bottom surface of the pot body 20 is formed with grooves 24 in areas corresponding to the protrusions 23 .

[0045] Specifically, the cooking area is provided with a number of horizontal protrusions 23. These protrusions 23 form tiny "barriers" or "guide paths" during the cooking process. When food is placed on the protrusions 23, the oil and water beneath it flow along the edges of the protrusions 23 due to gravity and fluidity, thereby better separating them from the food surface. This separation helps reduce direct absorption of oil by the food, making the cooked food healthier while also promoting even heating and improving the food's taste. Furthermore, due to the separation of the food from the oil and water, the evaporation of oil and the release of water from the food are smoother during cooking, which helps reduce cooking time and improve cooking efficiency. The separated oil and water can also be more easily collected and processed, reducing post-cooking cleanup. Furthermore, the design of the protrusions 23 allows for a certain amount of clearance and ventilation during the cooking process, which helps evenly heat the food and form a delicious, charred layer on the surface. Furthermore, due to the separation of oil and water, the food surface is not overly greasy or watery, thus preserving the food's original flavor and taste.

[0046] In one embodiment, the microwave absorbing pad 30 is provided with a protrusion 31 corresponding to the groove 24 .

[0047] Specifically, by providing a protrusion 31 on the microwave absorbing pad 30 corresponding to the groove 24, the microwave absorbing pad 30 can be ensured to fit more tightly against the pot body 20. This tight fit not only improves the stability of the microwave absorbing pad 30 but also helps reduce microwave leakage or energy loss caused by a loose fit. Furthermore, the design of the protrusion 31 increases the contact area between the microwave absorbing pad 30 and the pot body 20, thereby increasing the absorption area. In a microwave oven, the size of the absorption area directly affects the efficiency of energy conversion. A larger absorption area means that more microwave energy can be captured by the microwave absorbing pad 30 and converted into heat energy, thereby improving the energy conversion effect. Furthermore, due to the increased absorption area and improved fit, the microwave absorbing pad 30 can more effectively absorb the electromagnetic waves emitted by the microwave oven and convert them into heat. This optimized energy conversion effect not only improves cooking efficiency and speed, but also helps achieve a more uniform and sufficient heating effect. In addition, the optimized design of the microwave absorption pad 30 enables food to reach the required temperature more quickly during the cooking process while maintaining a high heat transfer efficiency, which helps to heat the food evenly inside and outside, avoiding taste differences caused by uneven heating. In addition, more efficient energy conversion also means less energy consumption, which is in line with the concept of energy conservation and environmental protection.

[0048] In one embodiment, the protrusion 23 is an arc-shaped surface.

[0049] Specifically, the convex 23 of the arc surface is designed to help concentrate microwave energy more effectively on the food, reducing energy loss. Compared with a flat surface, the arc surface can reflect and focus microwave energy more effectively, making the food heat more evenly. This design is particularly suitable for foods that need to be quickly and evenly heated, such as baked cakes, bread, or roasted meats, etc. In addition, the convex 23 of the arc surface can also promote the separation of food and oil during cooking. When the food is placed on the convex 23 of the arc surface, the oil and water below the food will flow along the edge of the convex 23, thereby forming better separation from the surface of the food. This separation helps to reduce the direct absorption of oil by the food, making the cooked food healthier, while also benefiting the uniform heating of the food and improving the taste. In addition, the design of the arc surface also takes into account the convenience of cleaning. Since there is a certain angle and gap between the convex 23 part and the flat bottom part, food residue and oil stains are not easy to accumulate on the bottom of the pot, thereby reducing the difficulty of cleaning. This design helps to maintain the hygiene of the cooking appliance and prolong its service life. In addition, the convex 23 of the arc surface can also form a small air flow channel during cooking, which helps to evenly heat the food and form a delicious caramelized layer on the surface. This improvement in cooking effect makes the food achieve better results in taste and appearance.

[0050] In an embodiment, the outer bottom surface of the microwave absorbing pad 30 is provided with a plurality of support feet 32.

[0051] Specifically, the number of support feet 32 is two or four, and they are evenly distributed on the microwave absorbing pad 30. The support feet 32 separate the grilling pan from the support surface of the microwave oven, forming a gap. This gap reduces the direct contact area between the microwave absorbing pad 30 and the metal wall of the microwave oven, thereby reducing the energy loss through heat conduction. In addition, since the heat conduction path is reduced, the energy inside the microwave oven can be more concentrated for heating food, rather than being lost to the external environment through the microwave oven wall. In addition, the design of the support feet 32 reduces the friction and wear between the microwave absorbing pad 30 and the support surface of the microwave oven, thereby helping to protect the bottom of the microwave oven from damage.

[0052] In an embodiment, the opening edge of the pot cover 10 is provided with an outwardly curved flange 12.

[0053] Specifically, the outwardly curved edge 12 allows the lid 10 to fit more closely against the edge of the pot body 20 when closed. This tight fit reduces the gap between the lid 10 and the pot body 20, thereby enhancing the seal during cooking. The improved seal helps prevent the leakage of steam, aroma, and heat, resulting in better cooking results while also maintaining a clean environment. Furthermore, the edge 12 design enhances the structural strength of the lid 10, making it more durable. During frequent opening and closing, the edge 12 provides additional support and stability, reducing wear and deformation of the edge of the lid 10, thereby extending the service life of the lid 10.

[0054] In one embodiment, the pot cover 10 is further provided with an exhaust hole 13 .

[0055] Specifically, during the cooking process, high pressure builds up inside the pot body 20. If this pressure is not released in a timely manner, it may cause the pot lid 10 to explode or the pot body 20 to be damaged, thereby posing a safety hazard to the user. The design of the vent hole 13 allows the pressure inside the pot to be released when necessary, thereby reducing this risk and providing safety for the user. In addition, excessive internal pressure may cause damage to the pot, such as causing the pot lid 10 to deform or the sealing gasket to deteriorate. The design of the vent hole 13 helps prevent this from happening, thereby extending the service life of the pot.

[0056] Specifically, the microwave absorption pad 30 is preferably adhered to the outer bottom surface of the pot body 20 using a high-temperature resistant adhesive. The heat-resistant temperature of the adhesive is 200-300°C, which is convenient for reducing the loosening of the microwave absorption pad 30 after repeated use due to the asynchronous thermal expansion and contraction of the pot body 20 and the microwave absorption pad 30. The microwave absorption pad 30 is composed of a composite of silicone rubber and metal powder. The weight of metal powder in the material of the microwave absorption pad 30 is 30%-50%. The metal powder can be one or a mixture of copper powder, iron powder, and aluminum powder. Silicone rubber can absorb a large amount of microwaves to generate heat itself. The heat can be quickly transferred to the bottom of the pot body 20 through the metal powder. The microwave absorption pad 30 absorbs microwave energy, and the heat is gathered at the bottom of the pot body 20 to heat the food in the pot body 20.

[0057] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention can also be implemented in other ways. Any obvious replacement without departing from the concept of the present technical solution is within the scope of protection of the present invention.

Claims

1. A microwave frying and baking tray, comprising: A pot lid and pot body made of metal, characterized in that: the inner bottom surface of the pot body is provided with a partition plate to form several cooking areas, and the outer bottom surface of the pot body is provided with a microwave absorption pad corresponding to the cooking areas; the opening of the pot body is provided with a flange, and the flange is provided with several T-slots, and the flange is connected to a silicone member, and the silicone member is integrally formed with the flange and fills the T-slot, so that the silicone member is inseparable from the flange after molding; the pot lid is provided with a handle and a through hole corresponding to the handle, one end of the handle is provided with a mounting portion adapted to the through hole, the mounting portion passes through the through hole and extends into the pot lid, and the mounting portion is provided with a positioning end for installation and positioning, the positioning end passes through the through hole and forms an inverted structure with the inner surface of the pot lid.

2. The microwave frying and baking tray according to claim 1, characterized in that: There is at least one partition plate, and the partition plate and the pot body are an integrally formed structure.

3. The microwave frying and baking tray according to claim 1, characterized in that: The silicone piece is further provided with an upwardly protruding vertical skirt, and the pot cover is covered on the inner side of the vertical skirt.

4. The microwave frying and baking tray according to claim 1, characterized in that: The silicone piece has handles formed on opposite sides for easy gripping.

5. The microwave frying and baking tray according to claim 1, characterized in that: The cooking area is provided with a plurality of horizontal strip-shaped protrusions, and the outer bottom surface of the pot body is formed with grooves corresponding to the protrusions.

6. The microwave frying and baking tray according to claim 5, characterized in that: The microwave absorbing pad is provided with a protrusion corresponding to the groove.

7. The microwave frying and baking tray according to claim 5, characterized in that: The protrusion is an arc-shaped surface.

8. The microwave frying and baking tray according to claim 1, characterized in that: The outer bottom surface of the microwave absorption pad is provided with a plurality of supporting legs.

9. The microwave frying and baking tray according to claim 1, characterized in that: The opening edge of the pot cover is provided with a curling edge that bends outwards.

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