Efficient heat-conducting soaking baking tray

Abstract

The utility model relates to the technical field of baking trays, in particular to an efficient heat-conducting uniform-heating baking tray, which comprises a baking tray main body and is characterized in that a spiral texture layer is arranged on the surface of the baking tray main body, the spiral texture layer is formed by combining a plurality of spiral bulges, a micro-convex array is arranged in the center of the surface of the baking tray main body, and the micro-convex array is arranged on the surface of the baking tray main body. Holding handles are arranged on the two sides of the baking tray body, a heating module is arranged at the bottom of the baking tray body, the spiral texture layer and the micro-convex array are arranged on the surface of the baking tray body, the heat conduction area can be remarkably increased, heat distribution can be optimized, local overheating or supercooling can be avoided, it is ensured that food materials are evenly heated, and the cooking effect is improved; the spiral bulge height and spacing design of the spiral texture layer is reasonable, so that the heat conduction area can be increased without influencing the flat placement of food materials; and the heights and intervals of the convex points of the micro-convex array are finely designed, so that a heat conduction path is further refined, food adhesion is reduced, and the cooking efficiency is improved.

Description

TECHNICAL FIELD

[0001] The utility model relates to the technical field of baking tray, especially a kind of high-efficiency heat-conducting uniform heating baking tray. BACKGROUND

[0002] In the field of cooking equipment, baking tray as a common kitchen tool is widely used in family and catering industry. However, there are many problems in the use of traditional baking tray, which not only affects the cooking effect, but also reduces the user's experience. The following are the main problems and limitations of traditional baking tray: the traditional baking tray has the following problems in use: uneven heat distribution: the surface of traditional baking tray is usually flat, and the heat is not evenly distributed, which can easily cause local overheating or overcooling of food, affecting the cooking effect; Food adhesion: the surface of baking tray lacks fine structure design, and food is easy to stick, which affects the cooking efficiency and taste; Inconvenient operation: traditional baking tray lacks humanized design, such as poor heat insulation performance of holding handle, which can easily scald the user, and the baking tray is unstable, which has the risk of falling; Difficult to clean oil: oil produced during cooking is easy to accumulate on the surface of baking tray, affecting the cooking effect of food, and it is inconvenient to clean; Low heating efficiency: the heating module of traditional baking tray is separated from the baking tray, and the heat transfer efficiency is low, the preheating time is long, and the energy consumption is high. To solve the above problems, the present patent proposes a high-efficiency heat-conducting uniform heating baking tray,

[0003] Chinese patent discloses baking tray (publication number: CN 207492645 U) including upper baking tray and lower baking tray, the upper baking tray is equipped with sliding slot, the flange of the lower baking tray is inserted into the sliding slot, so that the upper baking tray and the lower baking tray form a lap joint sliding fit structure; Limiting mechanism limiting expansion length is arranged between the upper baking tray and the lower baking tray; The limiting mechanism includes two clamping protrusions arranged at the bottom of the flange of the upper baking tray and a long strip-shaped groove arranged on the flange of the lower baking tray and matched with the clamping protrusions, but this baking tray is flat design, and the heat is not evenly distributed, which can easily cause local overheating or overcooling of food, affecting the cooking effect; Difficult to clean oil: oil produced during cooking is easy to accumulate on the surface of baking tray, affecting the cooking effect of food, and it is inconvenient to clean, so a high-efficiency heat-conducting uniform heating baking tray is needed. UTILITY MODEL CONTENTS

[0004] The utility model aims at solving the shortcomings of the prior art that the baking tray is flat design, the heat is not evenly distributed, which can easily cause local overheating or overcooling of food, affecting the cooking effect; Difficult to clean oil: oil produced during cooking is easy to accumulate on the surface of baking tray, affecting the cooking effect of food, and it is inconvenient to clean, and proposes a kind of high-efficiency heat-conducting uniform heating baking tray.

[0005] The utility model discloses a technical scheme that solves its technical problems is: A kind of efficient heat conduction even heat baking tray, including baking tray main part, its characterized in that: the spiral texture layer is equipped on the baking tray main part surface, the spiral texture layer is composed of several spiral protrusions, the micro convex array is equipped in the baking tray main part surface center, the baking tray main part both sides are equipped with holding handle, the baking tray main part bottom is equipped with heating module.Spiral texture layer design can increase the heat conduction area of baking tray surface, make heat distribution more uniform, avoid local overheating or overcooling, improve cooking effect;Micro convex array can further refine heat conduction path, enhance the contact area with food material, ensure that food material is heated evenly, while reducing food material adhesion;Holding handle is convenient for user to safely, conveniently operate baking tray, avoid scalding;Heating module is directly integrated in the bottom of baking tray, improve heating efficiency, shorten preheating time, while reducing heat loss.

[0006] Preferably, the spiral protrusion height is 1-2mm, and the pitch is 10-15mm. The design of the spiral protrusion height 1-2mm can effectively increase the heat conduction area without affecting the flat placement of food materials, ensuring the cooking effect; the spiral protrusion layout with a pitch of 10-15mm is reasonable, can uniformly distribute heat, avoid excessive concentration or dispersion of heat, and further improve the heat distribution performance.

[0007] Preferably, the micro convex array is composed of a plurality of convex points, the convex point height is 0.1-0.3mm, and the pitch is 1-2mm. The design of the convex point height 0.1-0.3mm can increase the contact area with food materials without affecting the placement of food materials, improving the heat conduction efficiency; the convex point layout with a pitch of 1-2mm is dense and uniform, which can further refine the heat conduction path, ensure that food materials are heated more evenly, and reduce food material adhesion.

[0008] Preferably, the holding handle is covered with protective rubber, and the protective rubber is made of silica gel material. The protective rubber can effectively insulate heat, prevent users from being scalded when operating the baking tray, improve safety, and the silica gel material has good high-temperature resistance and anti-slip performance, ensuring that users are more comfortable and stable when holding.

[0009] Preferably, the baking tray main body is provided with a grease guide groove around the inner wall, and the baking tray main body is provided with an oil outlet on one side, and the oil outlet is associated with the grease guide groove. The grease guide groove can concentrate and guide the oil generated during cooking, avoid the accumulation of oil on the surface of the baking tray, affect the cooking effect of food materials, and the oil outlet design facilitates users to quickly and conveniently clean the oil, reduces the cleaning difficulty, and improves the cooking healthiness.

[0010] Preferably, the bottom of the baking tray body is provided with supporting feet, the number of the supporting feet is four and the supporting feet are arranged in diagonal correspondence, and the bottom of the supporting feet is provided with an antiskid coating. The supporting feet can keep the baking tray body away from the tabletop or heating device, avoid direct heat transfer to the tabletop, protect the tabletop, the four supporting feet arranged in diagonal correspondence ensure that the baking tray is placed more stably, avoid tilting or sliding, and the antiskid coating can increase the friction between the supporting feet and the contact surface, further improve the stability of the baking tray and prevent accidental sliding.

[0011] The utility model has the advantages that:

[0012] The baking tray body is provided with a spiral texture layer and a micro convex array on the surface, which can significantly increase the heat conduction area, optimize heat distribution, avoid local overheating or overcooling, ensure uniform heating of food materials, and improve cooking effect; the spiral convex height and spacing of the spiral texture layer are reasonably designed, which can increase the heat conduction area without affecting the flat placement of food materials; the convex height and spacing of the micro convex array are finely designed, which further refines the heat conduction path, reduces food material adhesion, and improves cooking efficiency; the baking tray body is provided with a holding handle on both sides, and the handle is covered with a protective rubber coating of silica gel material, which can effectively prevent heat and slip, ensure safety and comfort during user operation; the design of the supporting feet keeps the baking tray away from the tabletop, avoids direct heat transfer to the tabletop, and the antiskid coating on the bottom of the supporting feet increases the stability of the baking tray and prevents accidental sliding; the baking tray body is provided with a grease guide groove around the inner wall, which can concentrate and guide the grease generated during cooking, avoid grease accumulation affecting food cooking effect; the oil outlet is associated with the grease guide groove, which facilitates quick grease cleaning for users, reduces cleaning difficulty, and improves cooking health. BRIEF DESCRIPTION OF DRAWINGS

[0013] In order to more clearly illustrate the technical solutions in the embodiments of the utility model or the prior art, the following will briefly introduce the drawings needed to be used in the embodiment or prior art description, and obviously, the drawings in the following description are only some embodiments of the utility model, and those skilled in the art can obtain other drawings according to these drawings without creating creative labor.

[0014] Figure 1 It is a structural schematic diagram of the utility model.

[0015] Figure 2 It is the utility model Figure 1 A zoomed-in view of A in the utility model.

[0016] Figure 3 It is a top view structural schematic diagram of the utility model.

[0017] Figure 4 It is a bottom view structural schematic diagram of the utility model.

[0018] In the figure: 1, holding handle; 2, protective rubber; 3, baking tray body; 4, spiral texture layer; 5, spiral protrusions; 6, micro-protrusion array; 7, oil discharge port; 8, grease oil guide groove; 9, supporting foot; 10, heating module; 11, convex point. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of the present application.

[0020] EMBODIMENT

[0021] Please refer to Figures 1-4 As shown in the figure, an efficient heat-conducting and uniform-heating baking tray comprises a baking tray body 3, characterized in that: the baking tray body 3 is provided with a spiral texture layer 4 on the surface, the spiral texture layer 4 is composed of a plurality of spiral protrusions 5, the center of the surface of the baking tray body 3 is provided with a micro-protrusion array 6, both sides of the baking tray body 3 are provided with holding handles 1, and the bottom of the baking tray body 3 is provided with a heating module 10. The design of the spiral texture layer 4 can increase the heat conduction area of the surface of the baking tray, make the heat distribution more uniform, avoid local overheating or overcooling, and improve the cooking effect; the micro-protrusion array 6 can further refine the heat conduction path, increase the contact area with food, ensure uniform heating of the food, and reduce food adhesion; the holding handle 1 is convenient for users to safely and conveniently operate the baking tray and avoid scalding; and the heating module 10 is directly integrated at the bottom of the baking tray, which improves the heating efficiency, shortens the preheating time, and reduces heat loss.

[0022] In the embodiment, the height of the spiral protrusion 5 is 1-2 mm, and the spacing is 10-15 mm. The design of the height of the spiral protrusion 5 being 1-2 mm can effectively increase the heat conduction area without affecting the flat placement of the food, ensuring the cooking effect; the layout of the spiral protrusion 5 with a spacing of 10-15 mm is reasonable, which can uniformly distribute heat and avoid excessive concentration or dispersion of heat, further improving the uniform heating performance.

[0023] In the embodiment, the micro-protrusion array 6 is composed of a plurality of convex points 11, the height of the convex point 11 is 0.1-0.3 mm, and the spacing is 1-2 mm. The design of the height of the convex point 11 being 0.1-0.3 mm can increase the contact area with the food without affecting the placement of the food, improving the heat conduction efficiency; the layout of the convex point 11 with a spacing of 1-2 mm is dense and uniform, which can further refine the heat conduction path, ensure more uniform heating of the food, and reduce food adhesion.

[0024] In this embodiment, the holding handle 1 is covered with a protective rubber coating 2, which is made of silica gel material. The protective rubber coating 2 can effectively insulate heat and prevent users from being scalded when operating the grill, thereby improving safety. The silica gel material has good high-temperature resistance and anti-slip performance, ensuring that users can hold it more comfortably and stably.

[0025] In this embodiment, the grill body 3 is provided with a grease guide groove 8 around the inner wall, and the grill body 3 is provided with an oil outlet 7 on one side, which is associated with the grease guide groove 8. The grease guide groove 8 can guide the grease generated during cooking, avoiding the accumulation of grease on the surface of the grill, which affects the cooking effect of the food. The oil outlet 7 is designed to facilitate users to quickly and conveniently clean the grease, reducing the difficulty of cleaning, and improving the health of cooking.

[0026] In this embodiment, the grill body 3 is provided with a support foot 9 at the bottom, the number of support feet 9 is four and they are diagonally arranged, and the bottom of the support foot 9 is provided with an anti-slip coating. The support foot 9 can keep the grill body 3 at a certain distance from the table or heating equipment, avoiding direct heat transfer to the table, protecting the safety of the table. The diagonally arranged four support feet 9 ensure that the grill is placed more stably, avoiding tilting or sliding. The anti-slip coating can increase the friction between the foot and the contact surface, further improving the stability of the grill and preventing accidental sliding.

[0027] The implementation principle of this embodiment is as follows: when a user needs to use the grill, first start the heating module 10 at the bottom of the grill body 3. The heating module 10 is directly integrated at the bottom of the grill, which can quickly generate heat and transfer it to the surface through the grill body 3. After the heat is transferred to the surface of the grill, it is efficiently conducted and uniformly distributed through the spiral texture layer 4 and the micro convex array 6 arranged on the surface. The spiral texture layer 4 is composed of a plurality of spiral protrusions 5, when heat is transferred to the spiral protrusions 5, heat will spread along the spiral path, increasing the heat conduction area and avoiding local overheating or overcooling. The micro convex array 6 is composed of a plurality of convex points 11, when heat is transferred to the convex points 11, heat will be further refined, ensuring that the food is heated more evenly, while reducing food adhesion.

[0028] When the surface of the baking tray reaches the appropriate temperature, the user places the food on the baking tray. Due to the design of the spiral texture layer 4 and the micro convex array 6, the food can be evenly heated, and the desired cooking effect can be quickly achieved; during the cooking process, when the food produces oil, the oil can be concentrated and guided through the oil guiding groove 8 around the inner wall of the baking tray body 3, avoiding the accumulation of oil on the surface of the baking tray; when the oil accumulates to a certain extent, the user can quickly drain the oil through the oil outlet 7 on one side of the baking tray body 3, which is convenient for cleaning and reduces the difficulty of cleaning. When the user needs to move or adjust the baking tray, the user can operate the baking tray through the holding handle 1 on both sides of the baking tray body 3. The holding handle 1 is covered with a silicone protective rubber 2, which can effectively prevent heat and slip, ensuring the safety and comfort of the user during operation; when the baking tray is placed on the desktop or heating equipment, the support foot 9 at the bottom of the baking tray body 3 keeps the baking tray at a certain distance from the contact surface, avoiding direct heat transfer to the desktop and protecting the safety of the desktop; the support foot 9 is provided with an anti-slip coating at the bottom, which can increase the friction between the baking tray and the contact surface, ensure the stability of the baking tray, and prevent accidental slipping. When the cooking is completed, the user turns off the heating module 10. Since the heating module 10 is directly integrated at the bottom of the baking tray, the heat transfer path is short, the heating efficiency is high, the heat loss can be reduced, and the energy saving effect can be achieved.

[0029] In the description of the present specification, the description of the terms "one embodiment", "example", "specific example" and the like means 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 application. In the present specification, the illustrative description of the above terms does not necessarily refer 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.

[0030] The basic principles, main features and advantages of the present application have been shown and described. Those skilled in the art should understand that the present application is not limited by the above embodiments, and the above embodiments and descriptions in the specification are only to illustrate the principles of the present application. Without departing from the spirit and scope of the present application, various changes and improvements can be made to the present application, and these changes and improvements all fall within the scope of the claimed present application.

Claims

1. A high-efficiency heat-conducting uniform-heating baking tray comprising a baking tray body (3), characterized in that: The surface of the baking tray body (3) is provided with a spiral texture layer (4), the spiral texture layer (4) is composed of a plurality of spiral protrusions (5), the surface center of the baking tray body (3) is provided with a micro convex array (6), both sides of the baking tray body (3) are provided with a holding handle (1), and the bottom of the baking tray body (3) is provided with a heating module (10).

2. The high-efficiency heat-conducting uniform-heating grill according to claim 1, characterized in that: The spiral protrusion (5) is 1-2mm high and 10-15mm apart.

3. The high-efficiency heat-conducting uniform-heating grill according to claim 1, characterized in that: The micro convex array (6) is composed of a plurality of convex points (11), the convex point (11) is 0.1-0.3mm high and 1-2mm apart.

4. The high-efficiency heat-conducting uniform-heating griddle of claim 1, wherein: The holding handle (1) is covered with a protective rubber (2), and the protective rubber (2) is made of silica gel.

5. The high-efficiency heat-conducting uniform-heating griddle of claim 1, wherein: The inner wall of the baking tray body (3) is provided with a grease oil guide groove (8), one side of the baking tray body (3) is provided with an oil outlet (7), and the oil outlet (7) is associated with the grease oil guide groove (8).

6. The high-efficiency heat-conducting uniform-heating griddle of claim 1, wherein: The bottom of the baking tray body (3) is provided with a supporting foot (9), the number of the supporting foot (9) is four and the supporting foot (9) is arranged in diagonal correspondence, and the bottom of the supporting foot (9) is provided with an antiskid coating.

Images