Tray for baking
By setting through holes and a wire mesh limiting structure at the bottom of the tray body, hot air is ensured to contact the surface of the dough from multiple directions, which solves the problem of uneven baking caused by traditional trays, achieves uniformity in the texture and taste of pastries, and is easy to clean and stack.
Patent Information
- Application Number
- CN202423105181.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-16
- Publication Date
- 2025-11-28
- Estimated Expiration
- 2034-12-16
AI Technical Summary
Traditional baking trays result in uneven baking of the bottom and the rest of the dough, leading to significant differences in texture and taste.
Design a tray body with a wire mesh frame, on which a dough-limiting structure is provided. The bottom of the tray body has through holes and is supported by a support member. Hot air can contact the surface of the dough from multiple directions to ensure uniform heating.
It improves the baking uniformity of the dough surfaces, reduces the differences in texture and taste between different parts of the pastry, and the tray is easy to clean and stack.
Smart Images
Figure CN223600713U_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The utility model relates to the field of baking, especially to a baking tray. BACKGROUND
[0002] After the raw materials of the cakes are mixed uniformly to form cake embryos, the cake embryos are placed on the tray, and then the tray is placed in the baking room for baking. Hot air is formed in the baking room to heat the surfaces of all the cake embryos uniformly. The final cake products can be formed after the baking is completed. The bottom of the traditional tray is sealed, and the bottom surface of the cake embryo directly contacts the bottom of the tray. The hot air cannot directly contact the bottom of the cake embryo. The heat of the hot air is transferred to the bottom of the cake embryo after the bottom of the tray is heated. The hot air directly acts on the side surface and the top surface of the cake embryo. The heating speeds of the two are different, resulting in different baking degrees of the bottom surface of the cake embryo and the remaining surfaces, and large differences in taste and flavor. SUMMARY
[0003] The utility model aims to provide a baking tray, which is beneficial to improve the baking uniformity of the surfaces of the cake embryos and reduce the differences in taste and flavor of the cakes at different positions.
[0004] To achieve the above-mentioned purpose, the utility model provides a baking tray, which comprises a tray main body, a first through hole is arranged on the bottom of the tray main body, a net rack for supporting the cake embryos is placed on the first through hole, and the net rack and the tray main body are detachably connected. A cake embryo limiting structure is arranged on the net rack. At least two supporting members are connected below the bottom of the tray main body. Spaces for the hot air to pass through and flow to the bottom of the net rack are left between the adjacent supporting members.
[0005] As a further improvement of the utility model, the tray main body comprises a bottom plate and a side plate connected with each other. The first through hole is arranged on the bottom plate. A second through hole is arranged on the side plate. The height of the second through hole is matched with the height of the cake embryo. The supporting members are connected to the bottom of the bottom plate.
[0006] As a further improvement of the utility model, the net rack comprises a supporting part, an upper folding edge and a lower folding edge arranged in sequence from inside to outside. The supporting part, the upper folding edge and the lower folding edge are all hard net structures. The upper folding edge serves as the cake embryo limiting structure. The upper folding edge and the lower folding edge are both annular. The outer edge of the supporting part is connected with the lower end edge of the upper folding edge. The upper end edge of the upper folding edge is connected with the upper end edge of the lower folding edge. The upper end of the upper folding edge is outwardly inclined. The lower end of the lower folding edge is outwardly inclined.
[0007] As a further improvement of the utility model, the edge of the first through hole is upwardly turned to form a limiting part. The lower end of the lower folding edge is buckled on the outside of the limiting part. A ventilation gap is left between the limiting part and the supporting part.
[0008] As a further improvement of the present application, the tray body further comprises an outwardly turned edge, which is arranged at the upper end edge of the side plate.
[0009] As a further improvement of the present application, when the at least two tray bodies are stacked one above another, the support member of the tray body in the upper layer is embedded downwardly into the top opening edge of the tray body in the lower layer.
[0010] Advantages
[0011] Compared with the prior art, the tray for baking has the following advantages:
[0012] 1. The cake embryo is placed on the supporting part of the net rack, and the upper folded edge of the net rack prevents the cake embryo from sliding off the supporting part. The net rack has better air permeability, so that the area of the bottom surface of the cake embryo in contact with the hot air is as large as possible. After the tray body is placed in the baking room, the hot air can contact the upper surface and the side surface of the cake embryo, and can also pass through the first through hole of the tray body from bottom to top and contact the bottom surface of the cake embryo, so that the time for each surface of the cake embryo to be heated by the hot air is the same, thereby improving the baking uniformity of each surface of the cake embryo and reducing the difference in taste and flavor of the cakes at different positions. After the baking tray is used, the tray body and the net rack can be disassembled, which is more convenient for cleaning.
[0013] 2. The lower end of the lower folded edge of the net rack is buckled outside the limiting part of the edge of the first through hole, which effectively prevents the net rack from being transversely displaced relative to the first through hole.
[0014] 3. When the plurality of tray bodies are stacked one above another, the hot air can pass through the second through hole on the side plate of the tray body and contact the cake embryo. Since the limiting part and the supporting part have an air gap therebetween, the hot air entering the inside of the tray body through the second through hole can pass through the first through hole of the upper tray body and contact the bottom surface of the cake embryo in the upper layer, or can pass through the air gap of the present layer downwardly and contact the bottom surface of the cake embryo in the present layer, thereby ensuring that the hot air can still contact all surfaces of all cake embryos when the plurality of tray bodies are stacked and used.
[0015] 4. When the plurality of tray bodies are stacked one above another, the support member of the tray body in the upper layer is embedded downwardly into the top opening edge of the tray body in the lower layer, thereby achieving the positioning effect and preventing the tray body from being transversely displaced.
[0016] The present application will become more apparent from the following description and accompanying drawings, which are used to explain embodiments of the present application. BRIEF DESCRIPTION OF DRAWINGS
[0017] In order to more clearly illustrate the technical solutions of the embodiments of the present application or the prior art, the following will briefly introduce the drawings needed to be used in the embodiments or prior art description. Obviously, the drawings in the following description are only some embodiments of the present application, and for those skilled in the art, other drawings can also be obtained from these drawings without creative labor.
[0018] Figure 1 Front view of the baking tray;
[0019] Figure 2 Cross-sectional view of the baking tray;
[0020] Figure 3 Front view of the net rack;
[0021] Figure 4 Cross-sectional view of the net rack;
[0022] Figure 5 Cross-sectional view of the stacking state of the plurality of baking trays. DETAILED DESCRIPTION
[0023] The embodiments of the present application will now be described with reference to the accompanying drawings.
[0024] Embodiment
[0025] As shown in the specific embodiment of the present application, Figures 1 to 5 a baking tray, comprising a tray body 1, a plurality of first through holes 2 are arranged on the bottom of the tray body 1, and a net rack 6 for supporting a biscuit embryo 7 is arranged on each first through hole 2, and the net rack 6 and the tray body 1 are detachably connected. The net rack 6 is provided with a biscuit embryo limiting structure, and at least two supporting members 5 are connected below the bottom of the tray body 1, and a space for hot air to pass through and flow to the bottom of the net rack 6 is left between adjacent supporting members 5. Compared with the whole tray adopting a net structure, only the net rack 6 adopts a net structure in the present scheme, the volume of the net rack 6 is small, it is not easy to deform, and it is convenient to clean.
[0026] The tray body 1 comprises a bottom plate 12 and a side plate 11 connected together, the first through hole 2 is arranged on the bottom plate 12, a plurality of second through holes 4 are arranged on the side plate 11, the height of the second through hole 4 is matched with the height of the biscuit embryo 7, and the hot air passing through the second through hole 4 can directly blow the biscuit embryo 7. The supporting member 5 is connected to the bottom of the bottom plate 12.
[0027] The net rack 6 comprises a supporting part 61, an upper folding edge 62 and a lower folding edge 63 arranged in sequence from inside to outside, and all of the three are hard net structures. The upper folding edge 62 serves as a cake embryo limiting structure. The upper folding edge 62 and the lower folding edge 63 are both annular, the outer edge of the supporting part 61 is connected with the lower end edge of the upper folding edge 62, and the upper end edge of the upper folding edge 62 is connected with the upper end edge of the lower folding edge 63. The upper end of the upper folding edge 62 is outwardly inclined, and the lower end of the lower folding edge 63 is outwardly inclined. The structure of the net rack 6 is more stable in supporting and transversely limiting the cake embryo 7.
[0028] The edge of the first through hole 2 is upwardly turned to form a limiting part 3, the height of the limiting part 3 is much smaller than the height of the lower folding edge 63, the lower end of the lower folding edge 63 is buckled outside the limiting part 3, and a ventilation gap 8 is left between the limiting part 3 and the supporting part 61.
[0029] The tray body 1 further comprises an outward turning edge 13 arranged at the upper end edge of the side plate 11. A person can hold the outward turning edges 13 on the left and right sides of the tray body 1 and lift them up.
[0030] The cake embryo 7 is placed on the supporting part 61 of the net rack 6, and the upper folding edge 62 of the net rack 6 prevents the cake embryo 7 from sliding from the side of the supporting part 61. The net rack 6 is better in ventilation, so that the area of the bottom surface of the cake embryo 7 in contact with the hot air is as large as possible. After the tray body 1 is put into the baking room, the hot air can contact the upper surface and the side surface of the cake embryo 7, and can also pass through the first through hole 2 of the tray body 1 from bottom to top and contact the bottom surface of the cake embryo 7, so that the time for each surface of the cake embryo to be heated by the hot air is the same, thereby improving the baking uniformity of each surface of the cake embryo and reducing the difference in taste and flavor of the pastries at different positions.
[0031] When at least two tray bodies 1 are stacked up and down, the supporting part 5 of the tray body 1 located in the upper layer is embedded into the top opening edge of the tray body 1 located in the lower layer, thereby achieving positioning effect and preventing the tray body 1 from transversely slipping. The hot air can transversely pass through the second through hole 4 on the side plate 11 of the tray body and contact the cake embryo 7. Since the ventilation gap 8 is left between the limiting part 3 and the supporting part 61 of the net rack 6, the hot air entering the inside of the tray body 1 through the second through hole 4 can pass through the first through hole 2 of the tray body 1 in the upper layer and contact the bottom surface of the cake embryo 7 in the upper layer, or can pass through the ventilation gap 8 in the present layer downward and contact the bottom surface of the cake embryo 7 in the present layer, thereby ensuring that the hot air can still contact all surfaces of all cake embryos 7 when multiple tray bodies 1 are stacked for use. The tray body 1 in the lowermost layer is supported on the ground of the baking room by the supporting part 5, and the hot air can pass between adjacent supporting parts 5 and heat the bottom surface of the cake embryo 7 in the lowermost layer.
[0032] The utility model is described above in combination with the best embodiment, but the utility model is not limited to the above disclosed embodiment, and should cover various modifications, equivalent combinations according to the essence of the utility model.
Claims
1. A baking tray characterized by, The tray body (1) is provided with a first through hole (2) at the bottom, and a net rack (6) for supporting a cake embryo (7) is placed on the first through hole (2), and the net rack (6) is detachably connected with the tray body (1); the net rack (6) is provided with a cake embryo limiting structure, and at least two supporting members (5) are connected below the bottom of the tray body (1), and spaces are left between adjacent supporting members (5) for hot gas to pass through and flow to the bottom of the net rack (6).
2. The tray for baking according to claim 1, wherein The tray body (1) comprises a bottom plate (12) and a side plate (11) connected with each other, the first through hole (2) is arranged on the bottom plate (12), and the side plate (11) is provided with a second through hole (4) which is matched with the height of the cake embryo (7); and the supporting member (5) is connected to the bottom of the bottom plate (12).
3. A tray for baking according to claim 1 or 2, characterized in that The net rack (6) comprises a supporting part (61), an upper folding edge (62) and a lower folding edge (63) arranged in sequence from inside to outside, and the three are hard net structures; the upper folding edge (62) serves as the cake embryo limiting structure; the upper folding edge (62) and the lower folding edge (63) are annular, the outer edge of the supporting part (61) is connected with the lower end edge of the upper folding edge (62), and the upper end edge of the upper folding edge (62) is connected with the upper end edge of the lower folding edge (63); the upper end of the upper folding edge (62) is outwardly inclined, and the lower end of the lower folding edge (63) is outwardly inclined.
4. The tray for baking according to claim 3, wherein The edge of the first through hole (2) is upwardly turned to form a limiting part (3), the lower end of the lower folding edge (63) is buckled outside the limiting part (3), and a ventilation gap (8) is left between the limiting part (3) and the supporting part (61).
5. The baking tray according to claim 2, wherein The tray body (1) further comprises an outward turning edge (13) arranged at the upper end edge of the side plate (11).
6. The baking tray according to claim 2, wherein When at least two tray bodies (1) are stacked one above another, the supporting members (5) of the tray body (1) in the upper layer are embedded into the top opening edge of the tray body (1) in the lower layer.