Steaming tray structure and cooking utensil

Abstract

The utility model provides a steaming plate structure and a cooking utensil, and belongs to the technical field of kitchenware, the steaming plate structure comprises a plate body and a support, the support is arranged on the plate body, the plate body comprises a bottom wall and a side wall arranged on the peripheral side of the bottom wall, a plurality of protrusions are arranged on the upper surface of the bottom wall at intervals, and a plurality of steam through holes are further formed in the bottom wall. According to the steaming plate structure, the protrusions used for supporting the to-be-steamed food materials are arranged on the upper surface of the bottom wall at intervals, so that the protrusions make contact with the to-be-steamed food materials, the to-be-steamed food materials do not make contact with the bottom wall, gaps are formed between the to-be-steamed food materials and the bottom wall, the to-be-steamed food materials do not block the steam through holes in the bottom wall, and in the steaming process, the steam through holes in the bottom wall are not blocked by the to-be-steamed food materials; when food materials are steamed, condensate water or water in the food materials can flow into the upper surface of the bottom wall and finally drip out of the plate body through the steam through holes, so that accumulated water is prevented from being formed on the upper surface of the bottom wall, and the problem that the food materials to be steamed are soaked by an existing steaming plate is solved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of kitchen utensils, in particular to a steaming tray structure and a cooking appliance. BACKGROUND

[0002] The steaming tray is a kitchen utensil for steaming food, which is usually used with a steamer or an integrated cooker.

[0003] When using the steaming tray, the food to be steamed is placed in the steaming tray, and then the steaming tray is placed in the steamer for steaming.

[0004] In the process of steaming the food, the inner bottom surface of the existing steaming tray is easy to form water accumulation because the food is in direct contact with the inner bottom surface of the steaming tray. The water accumulation will cause the food to be soaked to some extent, thereby affecting the steaming effect and taste of the food. SUMMARY

[0005] The present application provides a steaming tray structure and a cooking appliance to solve the technical problem that the inner bottom surface of the existing steaming tray is easy to form water accumulation.

[0006] A first aspect of the embodiments of the present application provides a steaming tray structure, which comprises a tray body and a support, the support is arranged on the tray body, the support is used to support the tray body in a cooking cavity of a cooking appliance, the tray body comprises a bottom wall and a side wall arranged on the periphery of the bottom wall, the upper surface of the bottom wall is spaced apart and provided with a plurality of protrusions for supporting food to be steamed, so as to form a gap between the food to be steamed and the bottom wall, a plurality of steam through holes are further arranged on the bottom wall, and each steam through hole is located between two protrusions, the steam through hole is used to allow steam in the cooking cavity to enter the tray body and to allow water droplets in the tray body to fall out of the tray body.

[0007] In a possible implementation manner, the periphery of each protrusion is spaced apart and provided with a plurality of steam through holes.

[0008] In a possible implementation manner, the upper surface of the protrusion is a convex arc surface, and the side surface of the protrusion is inclined outward from the top of the protrusion to the bottom of the protrusion, so that the water on the convex arc surface slides to the bottom of the protrusion.

[0009] In a possible implementation manner, the support comprises a plurality of connecting portions and a plurality of supporting portions, both ends of the supporting portion are connected to the tray body through the connecting portion, and the supporting portion is used to be supported on the bottom of the cooking cavity.

[0010] In a possible implementation, the support part comprises a first support section, a bending section and a second support section connected in sequence, the height of the bending section is higher than the height of the first support section and the height of the second support section, so that the first support section and the second support section are supported on the bottom of the cooking cavity.

[0011] In a possible implementation, the support part further comprises a plurality of legs, the legs are arranged on the first support section or the second support section, and the first support section or the second support section is supported on the bottom of the cooking cavity by the legs.

[0012] In a possible implementation, the leg is an elastic piece, and a mounting clamping groove is arranged on the leg, the mounting clamping groove comprises an opening part and a clamping part, the opening part is in communication with the clamping part, the opening part is used for leading the first support section or the second support section into the clamping part, and the clamping part is used for clamping the first support section or the second support section.

[0013] In a possible implementation, the opening part comprises an inlet end and a clamping end, the inlet end is used for leading the first support section or the second support section into the opening part, the clamping end is used for leading the first support section or the second support section into the clamping part, the width of the opening part decreases from the inlet end to the clamping end in sequence, the width of the inlet end is greater than the diameter of the first support section or the second support section, so that the first support section or the second support section is led into the opening part, and the width of the clamping end is less than the diameter of the first support section or the second support section, so that the first support section or the second support section is clamped in the clamping part.

[0014] In a possible implementation, a handle is arranged on the side wall.

[0015] The second aspect of the embodiment of the present application provides a cooking appliance, comprising a shell and a cooking cavity arranged in the shell, and further comprising the steam tray structure according to any one of the preceding embodiments, the steam tray structure is arranged in the cooking cavity.

[0016] The application provides a steaming tray structure and a cooking appliance. The steaming tray structure comprises a tray body and a support, the support is arranged on the tray body, the support is used for supporting the tray body in a cooking cavity of the cooking appliance, the tray body comprises a bottom wall and a side wall arranged on the periphery of the bottom wall, a plurality of protrusions for supporting steaming food are arranged on the upper surface of the bottom wall in a spaced manner to form a gap between the steaming food and the bottom wall, and a plurality of steam through holes are arranged on the bottom wall, and each steam through hole is located between two protrusions. The steam through hole is used for allowing steam in the cooking cavity to enter the tray body and allowing water drops in the tray body to drop out of the tray body. The steaming tray structure of the application has the following advantages: the plurality of protrusions are arranged on the upper surface of the bottom wall in a spaced manner, the protrusions are used for supporting the steaming food, the protrusions are in contact with the steaming food, the steaming food is not in contact with the bottom wall, a gap is formed between the steaming food and the bottom wall, the steaming food cannot block the steam through holes on the bottom wall, in the process of steaming, condensed water or water in the steaming food will flow to the upper surface of the bottom wall, and finally drop out of the tray body through the steam through holes, so that water accumulation is avoided on the upper surface of the bottom wall, the technical problem that the existing steaming tray causes the steaming food to be soaked is solved, and the steaming effect and steaming taste of the food are improved. BRIEF DESCRIPTION OF DRAWINGS

[0017] The accompanying drawings, which are incorporated into and form a part of the specification, illustrate embodiments consistent with the present application and, together with the description, serve to explain the principles of the application.

[0018] Figure 1 A structural schematic view of a steaming tray structure provided for an embodiment of the application;

[0019] Figure 2 An exploded structural schematic view of a steaming tray structure provided for an embodiment of the application;

[0020] Figure 3 A structural schematic view of a steaming tray structure provided for an embodiment of the application; Figure 1 A structural schematic view of another angle;

[0021] Figure 4 A structural schematic view of another angle; Figure 3 An enlarged structural schematic view of position A in FIG. 5;

[0022] Figure 5 A structural schematic view of a protrusion in a steaming tray structure provided for an embodiment of the application;

[0023] Figure 6 A structural schematic view of a side of a steaming tray structure provided for an embodiment of the application;

[0024] Figure 7 A structural schematic view of another side of a steaming tray structure provided for an embodiment of the application; Figure 6 An enlarged structural schematic view of position B in FIG. 6;

[0025] Figure 8 An enlarged structural schematic view of position B in FIG. 6;

[0026] Figure 9 Structure diagram of the structure of the supporting leg in the steaming tray structure provided by the embodiment of the present application.

[0027] Explanation of reference signs:

[0028] 100 - tray body; 110 - bottom wall; 120 - side wall;

[0029] 200 - bracket; 210 - connecting part; 220 - supporting part; 221 - first supporting section; 222 - bending section; 223 - second supporting section;

[0030] 300 - protrusion; 310 - convex arc surface; 320 - side surface;

[0031] 400 - steam through hole;

[0032] 500 - supporting leg;

[0033] 600 - mounting clamping groove; 610 - opening part; 611 - inlet end; 612 - clamping end; 620 - clamping part;

[0034] 700 - handle;

[0035] 800 - welding point.

[0036] The specific embodiments of the present application have been shown by the above-mentioned drawings, and will be described in more detail hereinafter. These drawings and the written description are not intended to limit the scope of the concept of the present application in any way, but to illustrate the concept of the present application to those skilled in the art by referring to specific embodiments. DETAILED DESCRIPTION

[0037] The exemplary embodiments will be described in detail herein with reference to the attached drawings. In the following description, the same numbers are used to indicate the same or similar components. The embodiments described in the following exemplary embodiments are not meant to represent all implementations consistent with the present application. Rather, they are merely examples of apparatuses and methods consistent with some aspects of the present application as detailed in the appended claims. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of the present application.

[0038] It should be noted that all directional indications, such as up, down, left, right, front, back, etc., are only used to explain the relative position relationship, movement condition, etc. between components in a certain posture (as shown in the drawings), and if the certain posture changes, the directional indications will also change accordingly.

[0039] In the present application, unless otherwise explicitly specified and limited, the terms "connection", "fixation" and the like should be understood in a broad sense, for example, "fixation" can be fixed connection, or detachable connection, or integral; can be mechanical connection, or electrical connection; can be direct connection, or indirect connection through intermediate medium, can be internal communication of two elements or interaction relationship of two elements, unless otherwise explicitly limited. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0040] In addition, if the present application has a description involving "first", "second" and the like, the description of "first", "second" and the like is only for the purpose of description, and cannot be understood as indicating or implying the relative importance of the indicated technical features or implicitly indicating the number of the indicated technical features. Therefore, the features limited by "first", "second" can explicitly or implicitly include at least one of the features. In addition, the meaning of "and / or" appearing throughout the text includes three parallel schemes. For example, "A and / or B" includes A scheme, or B scheme, or A and B scheme. In addition, the technical solutions of each embodiment can be combined with each other, but it must be based on the realization of ordinary skilled in the art, when the combination of technical solutions appears contradictory or unachievable, it should be considered that the combination of technical solutions does not exist, nor within the scope of protection claimed in the present application.

[0041] The steaming tray is a kind of kitchen utensil for steaming food, which is usually used with cooking utensils such as steamers or integrated stoves.

[0042] When using the steaming tray, the food to be steamed is placed in the steaming tray, and then the steaming tray is placed in the steamer for steaming.

[0043] In the process of steaming the food, the inner bottom surface of the existing steaming tray is prone to form water accumulation because the food directly contacts the inner bottom surface of the steaming tray, and the steaming food may block the steam holes on the steaming tray. During the steaming process, the inner bottom surface of the steaming tray is prone to form water accumulation, which may cause the food to be steamed to some extent. The steaming effect and steaming taste of the food are affected.

[0044] In order to solve the technical problem that the inner bottom surface of the existing steaming tray is prone to form water accumulation, the present application provides a steaming tray structure, which comprises a tray body and a support, the support is arranged on the tray body, the support is used to support the tray body in the cooking cavity of the cooking utensil, the tray body comprises a bottom wall and a side wall arranged on the periphery of the bottom wall, the upper surface of the bottom wall is spaced apart and provided with a plurality of protrusions for supporting the food to be steamed, so as to form a gap between the food to be steamed and the bottom wall, a plurality of steam holes are further arranged on the bottom wall, and each steam hole is located between two protrusions. The steam hole is used to make the steam in the cooking cavity enter the tray body and make the water droplets in the tray body fall out of the tray body.

[0045] The steam tray structure of the present application is provided with a plurality of protrusions on the upper surface of the bottom wall, which are used to support the food to be steamed, so that the protrusions are in contact with the food to be steamed, the food to be steamed is not in contact with the bottom wall, and a gap is formed between the food to be steamed and the bottom wall, so that the food to be steamed cannot block the steam holes on the bottom wall. During the steaming process, the condensed water or the moisture in the food will flow to the upper surface of the bottom wall and finally drip out of the tray body through the steam holes, thereby avoiding the formation of water accumulation on the upper surface of the bottom wall, solving the technical problem of the existing steam tray that causes the food to be steamed to be soaked, and improving the steaming effect and steaming taste of the food.

[0046] The technical solutions of the present application will be described in detail below with reference to the specific embodiments in conjunction with the accompanying drawings. The following specific embodiments can be combined with each other, and the same or similar concepts or processes can not be described in detail in some embodiments.

[0047] Referring to Figures 1 to 9 , Figure 1 the structural schematic diagram of the steam tray structure provided by the embodiments of the present application is shown; Figure 2 the exploded structural schematic diagram of the steam tray structure provided by the embodiments of the present application is shown; Figure 3 for Figure 1 the structural schematic diagram of another angle is shown; Figure 4 for Figure 3 the enlarged structural schematic diagram of position A in FIG. 6 is shown; Figure 5 the structural schematic diagram of the protrusions in the steam tray structure provided by the embodiments of the present application is shown; Figure 6 the structural schematic diagram of the side of the steam tray structure provided by the embodiments of the present application is shown; Figure 7 for Figure 6 the enlarged structural schematic diagram of position B in FIG. 7 is shown; Figure 8 the structural schematic diagram of the other side of the steam tray structure provided by the embodiments of the present application is shown; Figure 9 the structural schematic diagram of the supporting leg in the steam tray structure provided by the embodiments of the present application is shown.

[0048] In the embodiments of the present application, referring to Figures 1 to 4 , the embodiments of the present application provide a steam tray structure, which comprises a tray body 100 and a support 200, the support 200 is arranged on the tray body 100, the support 200 is used to support the tray body 100 in a cooking cavity of a cooking appliance, the tray body 100 comprises a bottom wall 110 and a side wall 120 arranged on the side of the bottom wall 110, a plurality of protrusions 300 for supporting food to be steamed are arranged on the upper surface of the bottom wall 110 in a spaced manner, so as to form a gap between the food to be steamed and the bottom wall 110, a plurality of steam holes 400 are further arranged on the bottom wall 110, and each steam hole 400 is located between two protrusions 300, the steam holes 400 are used to allow steam in the cooking cavity to enter the tray body 100 and allow water droplets in the tray body 100 to drip out of the tray body 100.

[0049] The steam tray structure of the present application comprises a tray body 100 and a support 200, the support 200 is arranged on the tray body 100, the support 200 can be arranged at any position of the tray body 100, such as the outer bottom surface or the outer side surface 320, and in the embodiment, the support 200 is arranged at the lower surface of the bottom wall 110 of the tray body 100.

[0050] The function of the support 200 is to support the tray body 100 in the cooking cavity of the cooking appliance, such as the cooking cavity of the steamer, the cooking cavity of the air fryer, the cooking cavity of the steam oven, etc.

[0051] The tray body 100 comprises a bottom wall 110 and a side wall 120 arranged on the periphery of the bottom wall 110, the side wall 120 surrounds the periphery of the bottom wall 110 and forms a barrier to the bottom wall 110, which is beneficial to enclose the food materials when taking and placing to avoid falling and spilling, and the tray body can be directly placed on the table top as a dinner plate to avoid re-plate.

[0052] The upper surface of the bottom wall 110 is spaced apart and provided with a plurality of protrusions 300, the protrusions 300 are used to support the food materials to be steamed, and the food materials to be steamed are not in direct contact with the upper surface of the bottom wall 110, so that a gap is formed between the food materials to be steamed and the bottom wall 110.

[0053] The bottom wall 110 is also provided with a plurality of steam holes 400, and the steam holes 400 are located between the two protrusions 300, so that the height of the steam holes 400 is lower than the height of the protrusions 300, which is beneficial to the rapid flow of water on the protrusions 300 into the steam holes 400, so that the water in the tray body 100 can be quickly discharged to avoid the formation of water accumulation in the tray body 100.

[0054] Since the height of the steam holes 400 is lower than the height of the protrusions 300, the food materials to be steamed will not block the steam holes 400 on the bottom wall 110, so that during cooking, the moisture and water vapor of the food materials will flow into the upper surface of the bottom wall 110, and finally drip out of the tray body 100 through the steam holes 400, which can avoid the formation of water accumulation on the upper surface of the bottom wall 110 and prevent the food materials to be steamed from being soaked.

[0055] The steam tray structure of the present application is spaced apart and provided with a plurality of protrusions 300 on the upper surface of the bottom wall 110, the protrusions 300 are used to support the food materials to be steamed, so that the protrusions 300 are in contact with the food materials to be steamed, the food materials to be steamed are not in contact with the bottom wall 110, and a gap is formed between the food materials to be steamed and the bottom wall 110, so that the food materials to be steamed will not block the steam holes 400 on the bottom wall 110, and during steaming, the condensed water or moisture in the food materials will flow into the upper surface of the bottom wall 110, and finally drip out of the tray body 100 through the steam holes 400, thereby avoiding the formation of water accumulation on the upper surface of the bottom wall 110, solving the technical problem of the existing steam tray causing the food materials to be steamed to be soaked, and improving the steaming effect and steaming taste of the food materials.

[0056] In another embodiment, referring to Figure 4 and Figure 5 As shown, multiple steam through holes 400 are arranged on the circumferential side of each protrusion 300.

[0057] Since the protrusions 300 are used to support the food to be steamed, during the steaming process, the water and steam of the food to be steamed will flow into the protrusions 300 and then flow from the protrusions 300 to the upper surface of the bottom wall 110. In this embodiment, since multiple steam through holes 400 are arranged on the circumferential side of each protrusion 300, the water at the protrusions 300 can quickly flow into the steam through holes 400, thereby improving the water discharge efficiency in the bottom wall 110 and further avoiding the formation of water accumulation in the bottom wall 110.

[0058] In an embodiment, referring to Figure 5 As shown, the upper surface of the protrusion 300 is a convex arc surface 310, and the side surface 320 of the protrusion 300 is inclined outward from the top of the protrusion 300 to the bottom of the protrusion 300, so that the water on the convex arc surface 310 slides to the bottom of the protrusion 300.

[0059] In this embodiment, since the upper surface of the protrusion 300 is a convex arc surface 310, the contact area between the protrusion 300 and the food to be steamed is reduced, and the water on the food to be steamed can quickly flow to the circumferential side of the convex arc surface 310 and then flow out of the convex arc surface 310.

[0060] The side surface 320 of the protrusion 300 is inclined outward from top to bottom, i.e., the side surface 320 of the protrusion 300 has a certain slope, so that the condensed water can quickly slide down.

[0061] In other embodiments, referring to Figure 2 As shown, the support 200 includes multiple connecting portions 210 and multiple support portions 220, the two ends of the support portion 220 are connected to the disc body 100 through the connecting portion 210, and the support portion 220 is used to support the bottom of the cooking cavity.

[0062] In this embodiment, since the support portion 220 has multiple support portions, the stability of the fixation of the disc body 100 is improved.

[0063] Further, the support portion 220 has two support portions 220 which are symmetrically arranged on the lower surface of the bottom wall 110, so that the disc body 100 can be stably supported on the bottom of the cooking cavity.

[0064] Further, the connecting portion 210 is welded to the lower surface of the bottom wall 110. The welding points 800 are uniformly distributed along the central axis of the bottom wall 110, so as to ensure the firmness of the welding and the uniformity of the stress.

[0065] In some embodiments, the support part 220 comprises a first support section 221, a bending section 222 and a second support section 223 connected in sequence, the height of the bending section 222 is higher than the height of the first support section 221 and the height of the second support section 223, so that the first support section 221 and the second support section 223 are supported on the bottom of the cooking cavity.

[0066] In the present embodiment, as shown in Figure 2 and Figure 8 , by arranging the bending section 222, the contact area of the support part 220 with the bottom of the cooking cavity is reduced, and the shape of the bending section 222 can be arranged as an arch shape, thereby improving the support strength of the support part 220.

[0067] In another possible embodiment, a plurality of feet 500 are further arranged on the first support section 221 or the second support section 223, and the first support section 221 or the second support section 223 is supported on the bottom of the cooking cavity by the feet 500.

[0068] In the present embodiment, as shown in Figure 2 , Figure 6 , Figure 8 and Figure 9 , by arranging the feet 500, the contact area of the support part 220 with the bottom of the cooking cavity is further reduced, avoiding large friction and impact between the support part 200 and the bottom of the cooking cavity, and avoiding wear and tear of the coating or metal surface of the cooking cavity, and the like.

[0069] In some possible embodiments, the feet 500 are elastic members, and the feet 500 are provided with mounting clamping grooves 600, the mounting clamping grooves 600 comprise opening portions 610 and clamping portions 620, the opening portions 610 and the clamping portions 620 are in communication, the opening portions 610 are used for passing the first support section 221 or the second support section 223 into the clamping portions 620, and the clamping portions 620 are used for clamping the first support section 221 or the second support section 223.

[0070] In the present embodiment, the feet 500 are elastic members, i.e. the feet 500 can be high-temperature-resistant silica gel feet 500, rubber feet 500, etc. In use, the first support section 221 or the second support section 223 is passed into the opening portion 610, and finally the first support section 221 or the second support section 223 is clamped in the clamping portion 620.

[0071] In other possible embodiments, the opening portion 610 comprises an inlet end 611 and a clamping end 612, the inlet end 611 is used for allowing the first support segment 221 or the second support segment 223 to pass into the opening portion 610, the clamping end 612 is used for allowing the first support segment 221 or the second support segment 223 to pass into the clamping portion 620, the width of the opening portion 610 decreases from the inlet end 611 to the clamping end 612, and the width of the inlet end 611 is greater than the diameter of the first support segment 221 or the second support segment 223, so as to allow the first support segment 221 or the second support segment 223 to pass into the opening portion 610, and the width of the clamping end 612 is less than the diameter of the first support segment 221 or the second support segment 223, so as to allow the first support segment 221 or the second support segment 223 to be clamped in the clamping portion 620.

[0072] In the present embodiment, since the leg 500 is an elastic member, the first support segment 221 or the second support segment 223 can be clamped into the clamping portion 620 through the opening portion 610, and since the width of the clamping end 612 of the opening portion 610 is less than the diameter of the first support segment 221 or the second support segment 223, after the first support segment 221 or the second support segment 223 is clamped in the clamping portion 620, the first support segment 221 or the second support segment 223 can be prevented from moving from the clamping portion 620 to the opening portion 610, and the leg 500 can be prevented from falling off the first support segment 221 or the second support segment 223.

[0073] When disassembly and cleaning are required, the width of the opening portion 610 can be opened a little. When installation is required, the first support segment 221 or the second support segment 223 can be directly clamped into the clamping portion 620 through the opening portion 610, so that the disassembly and installation efficiency of the leg 500 is improved, and the user is facilitated to clean.

[0074] Further, the shape of the clamping portion 620 can match the shape of the first support segment 221 or the second support segment 223, so that the first support segment 221 or the second support segment 223 can be prevented from shaking in the clamping portion 620.

[0075] In other possible embodiments, a handle 700 is arranged on the side wall 120.

[0076] In the present embodiment, the handle 700 is arranged on the side wall 120, so that the user can hold or use a clamp to take and place the steamer without slipping and being scalded.

[0077] Further, a flange is arranged at the position of the handle 700, so that the sharp edge can be avoided.

[0078] The second aspect of the embodiments of the present application provides a cooking appliance, comprising a shell and a cooking cavity arranged in the shell, and further comprising the steamer structure of any one of the embodiments described above, and the steamer structure is arranged in the cooking cavity.

[0079] In this embodiment, the cooking utensil can be a steamer, an air fryer, an oven, a steam oven, etc. The cooking cavity in the cooking utensil is provided with the steaming disc structure of the present application, which comprises a disc body 100 and a support 200. The support 200 is arranged on the disc body 100 and is used to support the disc body 100 in the cooking cavity of the cooking utensil. The disc body 100 comprises a bottom wall 110 and a side wall 120 arranged on the side of the bottom wall 110. The upper surface of the bottom wall 110 is provided with a plurality of protrusions 300 at intervals. The bottom wall 110 is also provided with a plurality of steam holes 400.

[0080] The steaming disc structure in the cooking utensil of the present application is provided with a plurality of protrusions 300 at intervals on the upper surface of the bottom wall 110. The protrusions 300 are used to support the food to be steamed, so that the protrusions 300 are in contact with the food to be steamed, and the food to be steamed is not in contact with the bottom wall 110. A gap will be formed between the food to be steamed and the bottom wall 110, so that the food to be steamed will not block the steam holes 400 on the bottom wall 110. During the steaming process, the condensed water or the moisture in the food will flow to the upper surface of the bottom wall 110 and finally drip out of the disc body 100 through the steam holes 400, thereby avoiding the formation of water accumulation on the upper surface of the bottom wall 110. The technical problem of the prior art that the steaming disc causes the food to be steamed to swell is solved, and the steaming effect and the steaming taste of the food are improved.

[0081] Other embodiments of the present application will be apparent to those skilled in the art from consideration of the specification and practice of the application disclosed herein. It is intended that the present application cover any and all variations of the application that come within the scope of the general inventive concepts described herein and including all such variations that are within the scope of the present application. It is intended that the specification and examples be considered exemplary only, with the true scope and spirit of the application indicated by the following claims.

[0082] It should be understood that the application is not limited to the precise construction that has been described above and shown in the accompanying drawings, and that various modifications and changes can be made by those skilled in the art without departing from the scope of the application. The scope of the application is limited only by the appended claims.

Claims

1. A steaming tray structure, characterized by, The application relates to a steam cooking tray, which comprises a tray body (100) and a support (200) arranged on the tray body (100) and used for supporting the tray body (100) in a cooking cavity of a cooking appliance, the tray body (100) comprises a bottom wall (110) and a side wall (120) arranged on the periphery of the bottom wall (110), the upper surface of the bottom wall (110) is provided with a plurality of protrusions (300) for supporting food to be steamed, so as to form a gap between the food to be steamed and the bottom wall (110), and the bottom wall (110) is further provided with a plurality of steam through holes (400), each steam through hole (400) is arranged between two protrusions (300), and the steam through holes (400) are used for allowing steam in the cooking cavity to enter the tray body (100) and for allowing water drops in the tray body (100) to drop out of the tray body (100).

2. The steaming tray structure of claim 1, wherein, The periphery of each protrusion (300) is provided with a plurality of steam through holes (400).

3. The tray structure of claim 1, wherein The upper surface of the protrusion (300) is a convex arc surface (310), and the side surface (320) of the protrusion (300) is inclined outward from the top of the protrusion (300) to the bottom of the protrusion (300), so that water on the convex arc surface (310) slides to the bottom of the protrusion (300).

4. The tray structure of claim 1, wherein The support (200) comprises a plurality of connecting portions (210) and a plurality of supporting portions (220), the two ends of the supporting portion (220) are connected to the tray body (100) through the connecting portion (210), and the supporting portion (220) is used for being supported on the bottom of the cooking cavity.

5. The tray structure of claim 4, wherein The supporting portion (220) comprises a first supporting section (221), a bending section (222) and a second supporting section (223) connected in sequence, the height of the bending section (222) is higher than the height of the first supporting section (221) and the height of the second supporting section (223), so that the first supporting section (221) and the second supporting section (223) are supported on the bottom of the cooking cavity.

6. The steaming tray structure of claim 5, wherein, A plurality of supporting legs (500) are further arranged on the first supporting section (221) or the second supporting section (223), and the first supporting section (221) or the second supporting section (223) is supported on the bottom of the cooking cavity through the supporting leg (500).

7. The tray structure of claim 6, wherein The supporting leg (500) is an elastic member, the supporting leg (500) is provided with a mounting clamping groove (600), the mounting clamping groove (600) comprises an opening portion (610) and a clamping portion (620), the opening portion (610) is in communication with the clamping portion (620), the opening portion (610) is used for allowing the first supporting section (221) or the second supporting section (223) to enter the clamping portion (620), and the clamping portion (620) is used for clamping the first supporting section (221) or the second supporting section (223).

8. The tray structure of claim 7, wherein The opening part (610) comprises an inlet end (611) and a clamping end (612), the inlet end (611) is used for making the first support section (221) or the second support section (223) pass into the opening part (610), the clamping end (612) is used for making the first support section (221) or the second support section (223) pass into the clamping part (620), the width of the opening part (610) decreases from the inlet end (611) to the clamping end (612) in turn, and the width of the inlet end (611) is greater than the diameter of the first support section (221) or the second support section (223), so that the first support section (221) or the second support section (223) passes into the opening part (610), and the width of the clamping end (612) is less than the diameter of the first support section (221) or the second support section (223), so that the first support section (221) or the second support section (223) is clamped in the clamping part (620).

9. The steaming tray structure according to any one of claims 1 to 8, wherein, A handle (700) is arranged on the side wall (120). 10.A cooking appliance comprising a housing and a cooking cavity provided in the housing, characterized in that, The steam tray structure as claimed in any one of claims 1 to 9 is arranged in the cooking cavity.

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