High-heat-conduction multifunctional electric heating frying and baking tray

Abstract

The utility model relates to the technical field of electric heating frying and baking trays, in particular to a high-heat-conduction multifunctional electric heating frying and baking tray. According to the technical scheme, the high-heat-conduction multifunctional electric heating frying and baking tray comprises a base, an upper cover is rotationally installed at one end of the base, a baking tray is installed on the base and the upper cover, connecting blocks are arranged on the base and the upper cover, protective rods are inserted into the connecting blocks, and the base and the upper cover are rotationally connected through the connecting blocks and the protective rods. A supporting seat is installed at the bottom end of the base, handles are installed at the two ends of the base, and a hand guard is arranged on the upper cover. A heating pipe is installed in the base and the upper cover through a heat insulation plate, the baking tray is located above the heating pipe, and a detachable convex rib plate is installed in the baking tray. The convex rib plate is designed to be detachable, so that the baking tray is easier to clean. A user only needs to take down the convex rib plate, the surface of the baking tray and the oil groove can be easily cleaned, and the problem that a traditional fixed convex rib is difficult to clean is solved.

Description

TECHNICAL FIELD

[0001] The utility model relates to electric heating frying and baking tray technical field, concretely relates to a high thermal conductivity multifunctional electric heating frying and baking tray. BACKGROUND

[0002] The prior art multifunctional electric heating pot comprises a heating base and a baking tray placed on the heating base, the bottom surface of the baking tray is a plane, a plurality of convex ribs are arranged on the plane at intervals, food is placed on the convex ribs, and when high-fat food is fried and baked, the fat is fried out through the convex ribs, the fried fat is accumulated in the grooves formed by the adjacent two convex ribs, and in the case that there is more fat, the fat in the groove will overflow the convex ribs, so that the food is immersed in the fat, which is easy to cause the food to be burnt and the food needs to be clamped for eating after the fat drops, thereby reducing the user's experience

[0003] Through retrieval, the patent with patent publication No. CN202221849315. X discloses a multifunctional electric heating pot, although the device can separate the frying and baking area and the heat preservation area to collect the oil flowing out of the frying and baking area and the heat preservation area when in use, but the convex ribs are directly arranged on the baking tray when the device is in use, and the design intention of the convex ribs is to increase the roughness of the surface of the baking tray. However, when the food needs to be in full and uniform contact with the baking tray (such as cooking some dishes that need to be heated uniformly), the existence of the convex ribs will interfere with such contact, resulting in uneven heating of the food and affecting the cooking effect. UTILITY MODEL CONTENTS

[0004] In view of the deficiencies of the prior art, the utility model provides a high thermal conductivity multifunctional electric heating frying and baking tray, which solves the problems raised in the background art.

[0005] The technical problems solved by the utility model are as follows:

[0006] A high thermal conductivity multifunctional electric heating frying and baking tray, comprising a base, one end of the base is rotatably installed with an upper cover, the base and the upper cover are installed with a baking tray;

[0007] The base and the upper cover are provided with a connecting block, a protection rod is inserted into the connecting block, the base and the upper cover are rotatably connected through the connecting block and the protection rod, the bottom end of the base is installed with a supporting seat, both ends of the base are installed with a handle, and the upper cover is provided with a handle guard;

[0008] The base and the upper cover are installed with a heating pipe through a heat insulation plate, the baking tray is located above the heating pipe, and the baking tray is installed with a detachable convex rib plate.

[0009] Based on the above technical solution, the present invention can be further improved as follows.

[0010] Furthermore, the bottom of the baking pan is provided with a groove, and the heating tube is located in the groove of the baking pan.

[0011] The beneficial effects of adopting the above-mentioned further solutions are:

[0012] The heating element is located in a recessed area of ​​the baking pan, a design that allows heat to be more concentrated and transferred to the pan's surface. Due to the focusing effect of the recess, heat is less likely to dissipate, ensuring a uniform and rapid temperature rise on the pan's surface, thus improving cooking efficiency. The recessed design also allows for a more optimal distance between the heating element and the pan's surface, promoting even heat distribution. This not only ensures even heating of food during cooking but also improves cooking results and enhances the taste of the food.

[0013] Furthermore, the baking pan is provided with a limiting post, and the bottom end of the rib plate is provided with a positioning groove. The rib plate is installed on the baking pan by interlocking with the limiting post through the positioning groove.

[0014] The beneficial effects of adopting the above-mentioned further solutions are:

[0015] The ribbed plate, with its snap-fit ​​design using limiting posts and positioning slots, can be easily installed on a baking pan without additional tools or steps. This design not only simplifies the installation process but also ensures the plate's stability on the pan, preventing it from wobbling or falling off during use. Similarly, thanks to the snap-fit ​​design, the ribbed plate can also be easily removed from the baking pan. This is extremely convenient for daily cleaning and maintenance; users can easily remove the plate for washing, ensuring the hygiene of both the baking pan and the plate. The ribbed plate design increases the baking pan's cooking area and versatility for different cooking methods. By replacing the ribbed plate with different shapes and sizes, users can easily adapt to various cooking needs, such as frying, grilling, and baking. Simultaneously, the ribs on the plate help retain oil in the food, reducing smoke and improving cooking efficiency.

[0016] Furthermore, an oil groove is provided between the baking tray and the rib plate.

[0017] The beneficial effects of adopting the above-mentioned further solutions are:

[0018] The oil tray is designed to effectively collect grease dripping from food during cooking. This helps keep the baking pan surface clean, preventing grease buildup and spills, thus reducing the difficulty and frequency of cleaning. By collecting excess grease, the oil tray helps reduce direct contact between food and excess oil. This not only helps maintain the texture and flavor of food but also reduces oil intake, aligning with modern trends towards healthier eating.

[0019] Furthermore, a flow channel is provided on one side of the baking pan, and the oil tank is connected to the flow channel, so that the oil in the oil tank is discharged from the baking pan through the flow channel.

[0020] The beneficial effects of adopting the above-mentioned further solutions are:

[0021] This design allows oil in the oil tray to automatically drain from the baking pan through a channel without manual intervention. This greatly simplifies post-cooking cleaning and improves ease of use. Automatic grease drainage helps keep the baking pan clean. During cooking, excess grease is collected in the oil tray and drained through the channel, preventing grease buildup and spillage on the baking pan, thus reducing cleaning difficulty and frequency. Grease easily produces fumes and odors at high temperatures; this design reduces the time grease remains on the baking pan by timely grease drainage, thereby reducing fumes and odors. This helps improve the cooking environment, keeping the kitchen fresh and hygienic.

[0022] Furthermore, the flow channel of the baking pan protrudes from the base and the top cover to prevent the oil in the oil tank from contacting the base and the top cover when it flows out.

[0023] The beneficial effects of adopting the above-mentioned further solutions are:

[0024] The oil in the oil pan may expand due to increased temperature during cooking. If the flow channel does not protrude from the base and lid, the oil may overflow and come into contact with them. Since the base and lid typically contain electrical components or insulating materials, contact with the oil could lead to safety hazards such as short circuits or fires. Therefore, this design effectively avoids these risks.

[0025] This utility model provides a high thermal conductivity, multifunctional electric grill pan. It has the following beneficial effects:

[0026] This electric griddle is designed with high thermal conductivity. The heating element is located directly in the groove of the griddle, ensuring that heat can be quickly and evenly transferred to the griddle surface, thus improving cooking efficiency.

[0027] The baking pan is equipped with a removable ribbed plate, which not only increases the versatility of cooking (such as frying, grilling, and baking), but also allows users to easily replace or clean the ribbed plate as needed, improving the convenience and hygiene of use.

[0028] The raised ribs are designed to be removable, making cleaning the baking pan much easier. Users can simply remove the raised ribs to easily clean the surface of the baking pan and the oil reservoir, avoiding the problem of traditional fixed raised ribs being difficult to clean.

[0029] The baking pan features an oil tray and drainage channels. The oil tray collects excess oil produced during cooking and drains it through the channels, preventing oil buildup and maintaining a clean and hygienic cooking environment. The drainage channels also prevent spilled oil from contacting the base and lid, further protecting the structure and safety of the electric baking pan.

[0030] The baking tray and the ribbed plate are interlocked and positioned using limiting posts and positioning grooves, ensuring the stability and safety of the ribbed plate during cooking. Furthermore, the base and lid are rotatably connected via connecting blocks and protective rods, allowing the lid to be easily opened and closed for user convenience. Attached Figure Description

[0031] The accompanying drawings, which are included to provide a further understanding of the present invention and form part of this application, illustrate exemplary embodiments of the present invention and are used to explain the present invention, but do not constitute an undue limitation of the present invention.

[0032] In the attached diagram:

[0033] Figure 1 This is a schematic diagram of the main appearance of this utility model;

[0034] Figure 2 This is a bottom view of the present invention.

[0035] Figure 3 This is a front view exploded structural diagram of the base of this utility model;

[0036] Figure 4 This is a top-view exploded structural diagram of the base of this utility model.

[0037] The attached diagram lists the components represented by each number as follows:

[0038] 1. Hand guard; 10. Heating element; 2. Protective rod; 3. Baking tray; 301. Oil tank; 302. Flow channel; 303. Limiting post; 304. Groove; 4. Rib plate; 401. Positioning groove; 5. Base; 501. Connecting block; 6. Support base; 7. Handle; 8. Top cover; 9. Heat insulation plate. Detailed Implementation

[0039] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0040] Please see Figures 1 to 4 As shown, the embodiments provided by this utility model are as follows:

[0041] Example 1

[0042] A high thermal conductivity multifunctional electric grill pan includes a base 5, a top cover 8 rotatably mounted on one end of the base 5, a grill pan 3 mounted on the base 5 and the top cover 8, a connecting block 501 provided on the base 5 and the top cover 8, a protective rod 2 inserted into the connecting block 501, the base 5 and the top cover 8 rotatably connected through the connecting block 501 and the protective rod 2, a support base 6 installed at the bottom end of the base 5, handles 7 installed at both ends of the base 5, and a hand guard 1 provided on the top cover 8.

[0043] Example 2

[0044] To facilitate the installation and removal of the ribbed plate 4 within the baking tray 3, for example, as shown... Figures 1 to 4As shown, the invention also includes: a heating tube 10 installed inside the base 5 and the top cover 8 via a heat insulation plate 9; a groove 304 is provided at the bottom of the baking pan 3; the heating tube 10 is located in the groove 304 of the baking pan 3; this design allows heat to be transferred to the surface of the baking pan 3 more concentratedly. Due to the focusing effect of the groove 304, heat is not easily lost, ensuring that the surface temperature of the baking pan 3 rises evenly and quickly, thereby improving cooking efficiency. The groove 304 design makes the distance between the heating tube 10 and the surface of the baking pan 3 more reasonable, which is conducive to the even distribution of heat. This not only ensures that the food is heated evenly during cooking, but also improves the cooking effect and makes the food taste better. The baking pan 3 is located above the heating tube 10; a removable rib plate 4 is installed inside the baking pan 3; an oil groove 301 is provided between the baking pan 3 and the rib plate 4; the design of the oil groove 301 can effectively collect the oil dripping from the food during cooking. This helps keep the surface of the baking pan 3 clean, preventing grease buildup and spillage, thus reducing the difficulty and frequency of cleaning. By collecting excess grease, the oil tray 301 helps reduce direct contact between food and excess oil. This not only helps maintain the taste and flavor of food but also reduces oil intake, aligning with modern trends towards healthy eating. A flow channel 302 is located on one side of the baking pan 3, and the oil tray 301 is connected to the flow channel 302. The oil in the oil tray 301 is drained from the baking pan 3 through the flow channel 302. This design allows the oil in the oil tray 301 to be automatically drained from the baking pan 3 through the flow channel 302 without manual intervention. This greatly simplifies post-cooking cleaning and improves ease of use. The automatic grease drainage helps keep the baking pan 3 clean. During cooking, excess grease is collected in the oil tray 301 and drained through the flow channel 302, preventing grease buildup and spillage on the baking pan 3, thus reducing the difficulty and frequency of cleaning. Oil easily produces fumes and odors at high temperatures. This design reduces the time oil remains on the baking pan 3 by promptly draining it, thus reducing the generation of fumes and odors. This helps improve the cooking environment and keep the kitchen fresh and hygienic. The runner 302 of the baking pan 3 protrudes from the base 5 and the top cover 8, preventing the oil in the oil tank 301 from contacting the base 5 and the top cover 8 when it flows out. The oil in the oil tank 301 may expand due to increased temperature during cooking. If the runner 302 did not protrude from the base 5 and the top cover 8, the oil might overflow and contact the base 5 and the top cover 8. Since the base 5 and the top cover 8 usually contain electrical components or insulating materials, contact with the oil could lead to short circuits, fires, and other safety hazards. Therefore, this design effectively avoids these risks. Furthermore, the oil in the oil tank 301 may expand due to increased temperature during cooking. If the runner 302 did not protrude from the base 5 and the top cover 8, the oil might overflow and contact the base 5 and the top cover 8. Since the base 5 and the top cover 8 typically contain electrical components or insulating materials, contact with oil may cause safety hazards such as short circuits and fires.Therefore, this design effectively avoids these risks. The baking pan 3 is equipped with a limiting post 303, and the bottom end of the ribbed plate 4 is equipped with a positioning groove 401. The ribbed plate 4 is secured to the baking pan 3 by interlocking with the limiting post 303 through the positioning groove 401. Through the interlocking design of the limiting post 303 and the positioning groove 401, the ribbed plate 4 can be easily installed on the baking pan 3 without additional fixing tools or steps. This design not only simplifies the installation process but also ensures the stability of the ribbed plate 4 on the baking pan 3, preventing shaking or detachment during use. Similarly, due to the interlocking design of the limiting post 303 and the positioning groove 401, the ribbed plate 4 can also be easily removed from the baking pan 3. This is very convenient for daily cleaning and maintenance; users can easily remove the ribbed plate 4 for cleaning, ensuring the hygiene of both the baking pan 3 and the ribbed plate 4. The design of the ribbed plate 4 increases the cooking area of ​​the baking pan 3 and the diversity of cooking methods. By replacing the ribbed plate 4 with different shapes and sizes, users can easily adapt to various cooking needs, such as frying, grilling, and baking. At the same time, the ribs on the ribbed plate 4 can lock in the oil in the food, reducing the production of oil fumes and improving cooking efficiency.

[0045] Working principle:

[0046] The heating element 10 is mounted on the heat insulation plate 9 inside the base 5 and the top cover 8, located in the groove 304 of the baking pan 3. When the electric baking pan 3 is powered on, the heating element 10 begins to heat up. The heat generated by the heating element 10 is transferred to the bottom of the baking pan 3 through the heat insulation plate 9, and then evenly distributed to the entire surface of the baking pan 3. Because the baking pan 3 is made of a highly thermally conductive material, the heat transfer is rapid and even, ensuring the cooking effect.

[0047] Users place the food to be cooked on the baking tray 3, and can choose whether to install the ribbed plate 4 as needed. The design of the ribbed plate 4 increases the contact area between the food and the baking tray 3, improving cooking efficiency. The heat received by the baking tray 3 is transferred through the food, allowing it to gradually heat up and cook until done. At the same time, the ribs on the ribbed plate 4 can lock in the oil in the food, reducing the production of oil fumes.

[0048] During cooking, oil from the food drips into the oil tray 301 of the baking pan 3. The oil tray 301 is designed to collect excess oil, preventing it from accumulating in the baking pan 3. When the oil in the oil tray 301 reaches a certain amount, it drains out of the baking pan 3 through the outlet 302. The outlet 302 is designed to ensure smooth drainage while preventing the oil from contacting the base 5 and the top cover 8, thus avoiding safety hazards.

[0049] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. It will be apparent to those skilled in the art that this utility model is not limited to the details of the exemplary embodiments described above, and that it can be implemented in other specific forms without departing from the spirit or basic characteristics of this utility model. Therefore, the embodiments should be considered exemplary and non-limiting in all respects. The scope of this utility model is defined by the appended claims rather than the foregoing description, and thus all variations falling within the meaning and scope of equivalents of the claims are intended to be included within this utility model. No reference numerals in the claims should be construed as limiting the scope of the claims.

[0050] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A high thermal conductivity multifunctional electric grill pan, comprising a base (5), a top cover (8) rotatably mounted on one end of the base (5), and a grill pan (3) mounted on the base (5) and the top cover (8), characterized in that: The base (5) and the top cover (8) are provided with connecting blocks (501), and protective rods (2) are inserted into the connecting blocks (501). The base (5) and the top cover (8) are rotatably connected through the connecting blocks (501) and the protective rods (2). A support base (6) is installed at the bottom of the base (5), and handles (7) are installed at both ends of the base (5). A hand guard (1) is provided on the top cover (8). Heating tubes (10) are installed inside the base (5) and the top cover (8) via heat insulation plates (9). The baking tray (3) is located above the heating tubes (10). A detachable rib plate (4) is installed inside the baking tray (3).

2. The high thermal conductivity multifunctional electric grill pan according to claim 1, characterized in that: The bottom of the baking pan (3) is provided with a groove (304), and the heating tube (10) is located in the groove (304) of the baking pan (3).

3. The high thermal conductivity multifunctional electric grill pan according to claim 1, characterized in that: The baking pan (3) is provided with a limiting post (303), and the bottom end of the rib plate (4) is provided with a positioning groove (401). The rib plate (4) is installed on the baking pan (3) by interlocking with the limiting post (303) through the positioning groove (401).

4. The high thermal conductivity multifunctional electric grill pan according to claim 1, characterized in that: An oil groove (301) is provided between the baking pan (3) and the rib plate (4).

5. The high thermal conductivity multifunctional electric grill pan according to claim 4, characterized in that: The baking pan (3) has a flow channel (302) on one side, and the oil tank (301) is connected to the flow channel (302). The oil in the oil tank (301) is discharged from the baking pan (3) through the flow channel (302).

6. The high thermal conductivity multifunctional electric grill pan according to claim 1, characterized in that: The flow channel (302) of the baking pan (3) protrudes from the base (5) and the top cover (8) to prevent the oil in the oil tank (301) from flowing out and contacting the base (5) and the top cover (8).

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