Baking tray not prone to buckling deformation

Abstract

The utility model relates to the technical field of baking trays, in particular to a baking tray not prone to buckling deformation, which comprises a baking tray body and is characterized in that the baking tray body is of a multi-layer composite structure and is formed by combining a bottom anodic aluminum oxide layer, a middle copper layer and a surface ceramic coating. The bottom anodic aluminum oxide layer, the middle copper layer and the surface ceramic coating are all of a low-radian structure and are 2-5 cm in height. According to the baking tray, the multi-layer composite structure (the bottom anodic aluminum oxide layer, the middle copper layer and the surface ceramic coating) is adopted, the material characteristics of all the layers are complementary, buckling deformation of the baking tray in the high-temperature environment is effectively prevented, the service life is prolonged, and the service life of the baking tray is prolonged. Due to the low-radian structure (2-5 cm in height), the overall height of the baking tray is reduced, and the stress deformation risk is reduced; the middle copper layer has excellent thermal conductivity, and is combined with the bottom heating module to ensure rapid and uniform distribution of heat, so that local overheating or uneven heating is avoided, and the baking effect is improved; arc-shaped oil-splash-proof baffles are arranged on the two sides of the surface ceramic coating.

Description

Technical Field

[0001] This utility model relates to the field of baking pan technology, and in particular to a baking pan that is not easily warped or deformed. Background Technology

[0002] Traditional baking pans are prone to warping and deformation under high temperatures, affecting baking results and lifespan. Furthermore, traditional baking pans are typically made of a single material (such as aluminum alloy or stainless steel), which has uneven heat conduction, easily leading to localized overheating or underheating of food.

[0003] During baking, grease splattering and residue are common problems, not only affecting oven cleaning but also posing a risk of burns to users. Existing baking pans lack precise temperature control, making it difficult for users to adjust baking conditions according to their needs, resulting in unsatisfactory baking results.

[0004] Chinese patent discloses an uncoated stainless steel frying pan (publication number: CN 219479850U), which includes a pan body. A portion of the pan body is raised inward to form ridges on the inner wall of the pan body. Oil guide grooves are formed between the ridges. Multiple oil collection grooves are spaced apart on the surface of the ridges. Separating ribs are formed between adjacent oil collection grooves to support the food. When cooking meat, the ridges support the food in a portion of the pan body, making close contact with the food. Oil collection grooves are provided on the ridges. However, this frying pan uses a single material, resulting in uneven heat conduction. This can easily lead to localized overheating or underheating of the food. During baking, oil splattering and residue are also common problems, which not only affect oven cleaning but may also pose a risk of burns to the user. Therefore, a frying pan that is not easily warped or deformed is needed. Utility Model Content

[0005] The purpose of this invention is to address the shortcomings of existing baking pans, which use a single material, have uneven heat conductivity, and are prone to causing localized overheating or underheating of food. During the baking process, grease splattering and residue are also common problems, which not only affect oven cleaning but may also pose a risk of burns to users. Therefore, this invention proposes a baking pan that is not easily warped or deformed.

[0006] The technical solution adopted by this utility model to solve its technical problem is as follows: This utility model provides a baking pan that is not easily warped or deformed, comprising a baking pan body. The baking pan body has a multi-layer composite structure, consisting of a bottom anodized aluminum layer, a middle copper layer, and a surface ceramic coating. The bottom anodized aluminum layer, the middle copper layer, and the surface ceramic coating all have a low-arc structure with a height of 2-5 cm. The baking pan body has handles on both sides, and the bottom of the bottom anodized aluminum layer has four supporting feet arranged diagonally. The multi-layer composite structure provides strength and corrosion resistance, the middle copper layer enhances thermal conductivity, and the surface ceramic coating improves wear resistance and non-stick properties. The combination of these three elements effectively prevents the baking pan from warping or deforming. The low-arc structure reduces the overall height of the baking pan, making it easy to place in the oven or store, while ensuring sufficient capacity. The handles and supporting feet make it easy for users to pick up, and the supporting feet ensure stable placement of the baking pan, preventing direct contact between the bottom and high-temperature surfaces, thus extending its service life.

[0007] Preferably, there are two grip handles arranged correspondingly. Each grip handle has finger grooves with rounded inner walls. An integrated timer is located on one side of each grip handle. The finger grooves facilitate user gripping, and the rounded inner walls prevent finger scratches, improving user comfort. The integrated timer allows users to accurately control baking time without the need for additional timing devices, enhancing ease of use.

[0008] Preferably, an oil drain groove is provided on one side of the surface of the ceramic coating. The oil drain groove design facilitates the concentrated drainage of oil during baking, reducing oil residue in food, improving the health and taste of the food, and also facilitating cleaning.

[0009] Preferably, two oil splash guards are provided on both sides of the surface ceramic coating, and the oil splash guards are arranged in a corresponding manner. The oil splash guards have an arc-shaped structure. The arc-shaped guards effectively prevent oil from splashing during baking, keeping the oven interior clean, and preventing users from being burned by hot oil, thus improving safety.

[0010] Preferably, a heating module is provided at the bottom of the intermediate copper layer. The heating module: The copper layer itself has good thermal conductivity; combined with the heating module, it can achieve rapid and uniform heating, avoiding localized overheating or uneven heating, and improving the baking effect.

[0011] Preferably, the bottom anodized aluminum layer has a temperature sensor at its center and heat dissipation holes on its surface. The number of heat dissipation holes is 10-20, arranged in an equally spaced array. The temperature sensor monitors the baking pan temperature in real time, allowing users to adjust baking conditions as needed, avoiding overheating or underheating and improving baking accuracy. The heat dissipation hole design effectively dissipates excess heat, preventing overheating damage to the baking pan, extending its service life, and improving safety during use.

[0012] The advantages of this utility model are:

[0013] This application employs a multi-layered composite structure (bottom anodized aluminum layer, middle copper layer, and surface ceramic coating), with complementary material properties in each layer. This effectively prevents the baking pan from warping and deforming under high temperatures, extending its service life. The low-curvature structure (2-5cm in height) reduces the overall height of the baking pan, minimizing the risk of deformation under stress. The middle copper layer has excellent thermal conductivity, which, combined with the bottom heating module, ensures rapid and even heat distribution, preventing localized overheating or uneven heating and improving baking results. The surface ceramic coating features curved anti-splatter baffles on both sides, effectively preventing grease splattering, keeping the oven interior clean, and protecting users from burns. The oil drain design facilitates easy... The concentrated drainage of oil reduces food grease residue, improving health and taste; a temperature sensor in the center of the bottom anodized aluminum layer monitors the baking pan temperature in real time, allowing users to adjust baking conditions as needed to avoid overheating or underheating; the ventilation hole design (10-20 evenly spaced arrays) effectively dissipates excess heat, preventing overheating damage and improving safety; the handle features finger grooves and rounded inner walls for enhanced grip comfort and safety; an integrated timer allows users to precisely control baking time without additional equipment; the surface ceramic coating is wear-resistant and non-stick, facilitating cleaning; and the anodized aluminum layer is corrosion-resistant, extending the baking pan's lifespan. Attached Figure Description

[0014] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0015] Figure 1 This is a schematic diagram of the structure of this utility model.

[0016] Figure 2 This is a top view of the structure of this utility model.

[0017] Figure 3 This is a schematic diagram of the exploded structure of this utility model.

[0018] Figure 4 This utility model Figure 3 Enlarged view of I in the middle.

[0019] In the diagram: 1. Finger groove; 2. Handle; 3. Baking pan body; 4. Oil drain groove; 5. Oil splash baffle; 6. Surface ceramic coating; 7. Middle copper layer; 8. Bottom anodized aluminum layer; 9. Support feet; 10. Heating module; 11. Integrated timer; 12. Heat dissipation holes; 13. Temperature sensor. Detailed Implementation

[0020] 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 scope of protection of the present utility model.

[0021] Example

[0022] Please see Figure 1-4 As shown, a baking pan that is not easily warped or deformed includes a baking pan body 3. The baking pan body 3 is characterized by a multi-layer composite structure composed of a bottom anodized aluminum layer 8, a middle copper layer 7, and a surface ceramic coating 6. All three layers have a low curvature and a height of 2-5 cm. The baking pan body 3 has handles 2 on both sides, and four support feet 9 are located at the bottom of the bottom anodized aluminum layer 8, arranged diagonally. The multi-layer composite structure provides strength and corrosion resistance, the middle copper layer 7 enhances thermal conductivity, and the surface ceramic coating 6 improves wear resistance and non-stick properties. The combination of these three elements effectively prevents warping and deformation of the baking pan. The low curvature structure reduces the overall height of the baking pan, making it easy to place in the oven or store, while ensuring sufficient capacity. The handles 2 and support feet 9 facilitate user gripping, and the support feet 9 ensure stable placement of the baking pan, preventing direct contact between the bottom and high-temperature surfaces, thus extending its service life.

[0023] In this embodiment, there are two grip handles 2, which are correspondingly arranged. Each grip handle 2 has a finger groove 1 with rounded inner walls. An integrated timer 11 is provided on one side of each grip handle 2. The finger groove 1 is easy for users to grip, and the rounded inner walls prevent scratching fingers, improving comfort. The integrated timer 11 allows users to accurately control baking time without the need for additional timing devices, improving ease of use.

[0024] In this embodiment, an oil drain groove 4 is provided on one side of the surface of the ceramic coating 6. The oil drain groove 4 is designed to facilitate the concentrated discharge of oil during baking, reduce oil residue in food, improve the health and taste of food, and facilitate cleaning.

[0025] In this embodiment, two oil splash baffles 5 are provided on both sides of the surface ceramic coating 6, and the oil splash baffles 5 are arranged correspondingly. The oil splash baffles 5 have an arc-shaped structure. The arc-shaped baffles 5 effectively prevent oil from splashing during baking, keep the inside of the oven clean, and prevent users from being burned by hot oil, thus improving safety.

[0026] In this embodiment, a heating module 10 is provided at the bottom of the intermediate copper layer 7. The heating module 10: The copper layer itself has good thermal conductivity; combined with the heating module 10, it can achieve rapid and uniform heating, avoiding localized overheating or uneven heating, and improving the baking effect.

[0027] In this embodiment, a temperature sensor 13 is located at the center of the bottom anodized aluminum layer 8, and heat dissipation holes 12 are provided on its surface. The number of heat dissipation holes 12 is 10 to 20, arranged in an equally spaced array. Temperature sensor 13: Real-time monitoring of the baking pan temperature allows users to adjust baking conditions according to their needs, avoiding overheating or underheating and improving baking accuracy. Heat dissipation holes 12: Effectively dissipate excess heat, preventing overheating damage to the baking pan, extending its service life, and improving safety during use.

[0028] The implementation principle of this embodiment is as follows: The baking pan body 3 adopts a multi-layer composite structure, consisting of a bottom anodized aluminum layer 8, a middle copper layer 7, and a surface ceramic coating 6. When the baking pan is placed in the oven or heated, the bottom anodized aluminum layer 8 first provides support and high-temperature resistance, preventing the baking pan from deforming under high temperatures. The middle copper layer 7 utilizes its excellent thermal conductivity to quickly transfer heat to the surface of the baking pan, ensuring that the food is heated evenly. The surface ceramic coating 6 provides non-stick and wear-resistant properties, facilitating food unmolding and cleaning.

[0029] When the baking pan needs to be heated, the heating module 10 at the bottom of the middle copper layer 7 starts working to provide heat. The copper layer quickly and evenly transfers heat to the surface of the baking pan, preventing localized overheating or uneven heating of the food. Simultaneously, the temperature sensor 13 at the center of the bottom anodized aluminum layer 8 monitors the baking pan temperature in real time. If the temperature is too high or too low, the user can adjust the heating conditions as needed to ensure baking results. The heat dissipation holes 12 (an array of 10-20 evenly spaced holes) on the surface of the baking pan dissipate excess heat, preventing the baking pan from overheating and being damaged.

[0030] During baking, when there is a lot of oil in the food, the arc-shaped oil-splatter baffles 5 on both sides of the ceramic coating 6 function to prevent oil from splattering onto the oven walls or the user, keeping the oven clean and improving safety. At the same time, the oil draining groove 4 on one side of the ceramic coating 6 collects and drains excess oil, reducing oil residue in the food and improving its health and taste.

[0031] When the user needs to pick up the baking tray, the handles 2 on both sides of the tray (with finger grooves 1 and rounded inner walls) provide a comfortable grip, preventing burns or slippage. The integrated timer 11 on one side of the handle allows the user to accurately control the baking time without the need for additional equipment.

[0032] In the description of this specification, references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0033] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. Those skilled in the art should understand that this utility model is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of this utility model. Various changes and modifications can be made to this utility model without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed utility model.

Claims

1. A baking tray which is less likely to be deformed by warping, comprising a baking tray main body (3), characterized in that: The baking tray body (3) is a multi-layer composite structure and is composed of a bottom layer of an anodized aluminum layer (8), a middle layer of a copper layer (7) and a surface layer of a ceramic coating (6), the anodized aluminum layer (8), the copper layer (7) and the ceramic coating (6) are all low curvature structures and have a height of 2-5 cm, the baking tray body (3) is provided with holding handles (2) on both sides, the bottom layer of the anodized aluminum layer (8) is provided with supporting feet (9), the supporting feet (9) are four in number and are arranged in a diagonal and opposite manner.

2. The non-warped baking pan of claim 1, wherein: The holding handles (2) are two in number and are arranged in a corresponding manner, the holding handles (2) are provided with finger grooves (1), the inner walls of the finger grooves (1) are all rounded, and one side of the holding handles (2) is provided with an integrated timer (11).

3. The non-warped baking pan of claim 1, wherein: One side of the surface of the ceramic coating (6) is provided with an oil discharge groove (4).

4. The non-warped baking pan of claim 1, wherein: Both sides of the ceramic coating (6) are provided with oil splash preventing baffles (5), the oil splash preventing baffles (5) are two in number and are arranged in a corresponding manner, and the oil splash preventing baffles (5) are arc-shaped structures.

5. The non-warped baking pan of claim 1, wherein: The bottom of the copper layer (7) is provided with a heating module (10).

6. The non-warped baking pan of claim 1, wherein: The center of the anodized aluminum layer (8) is provided with a temperature sensor (13) and the surface is provided with heat dissipation holes (12), the heat dissipation holes (12) are 10-20 in number and are arranged in an equidistant array.

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