Frying and baking machine

Abstract

The utility model discloses a frying and baking machine, which belongs to the field of kitchen appliances, solves the problem of larger temperature difference caused by longer path between a heat conduction column and a plate surface, and adopts the technical scheme that the frying and baking machine mainly comprises a baking plate assembly and a temperature controller, the baking plate assembly comprises a baking plate and a heating pipe arranged on the outer bottom surface of the baking plate, and the heating pipe is bent and extends; a temperature measuring area is formed on the outer bottom face of the baking tray and located on one side of the heating pipe, a heat conduction column extending downwards is arranged in the temperature measuring area, a gap is formed between the heat conduction column and the heating pipe, the bottom end face of the heat conduction column makes contact with the temperature controller to conduct heat, and heat conduction ribs are arranged between the outer side face of the top of the heat conduction column and the heating pipe. The bottom surfaces of the heat-conducting ribs are higher than the bottom end surfaces of the heat-conducting columns or the bottom surfaces of the heat-conducting ribs obliquely extend downwards to the bottom end surfaces of the heat-conducting columns in the direction close to the heat-conducting columns. The utility model mainly reduces the temperature difference between the heat conduction column and the disc surface by reducing the path between the heating tube and the heat conduction column.

Description

Technical Field

[0001] This utility model relates to the field of kitchen appliances, and in particular to a grill. Background Technology

[0002] A grill is a tool for cooking food. It is used to heat food on one side, flip it to heat food on both sides sequentially, or heat food on both sides simultaneously, thereby achieving the purpose of cooking food.

[0003] If the temperature is too high during the heating process, the food is likely to burn. To avoid this, a thermostat is usually installed to monitor the real-time temperature of the baking pan. Once the temperature of the baking pan exceeds the preset value, the thermostat will disconnect the heating device. When the temperature of the baking pan drops to a certain value, the thermostat can reconnect the heating device to keep the food warm. For example, prior art CN210300741U discloses a grill, including a housing, a heating device disposed within the housing, and a baking pan disposed on the heating device. The heating device includes a pan body and a heating element disposed on the side of the pan body facing away from the baking pan. A first temperature sensing device is disposed between the pan body and the housing for detecting the temperature inside the baking pan to control the power-on / power-off of the heating element. A partition hole is formed on the pan body, which is configured to block the heat conduction between the temperature sensing area where the first temperature sensing device is located and the heating area where the heating element is located. Due to the partition hole, the heat from the heating element is blocked by the partition hole, and the temperature of the temperature sensing area changes rapidly. The first temperature sensing device can quickly detect the temperature change of the baking pan, thereby quickly powering on the heating device and shortening the user's waiting time.

[0004] In the aforementioned prior art, the heat-conducting column is thermally connected to the side of the plate where the heating element is located. When the grill is working, the heat generated by the heating element is first conducted to the plate, then from the plate to the heat-conducting column, and finally from the heat-conducting column to the second temperature-sensing zone. This allows the second temperature-sensing device to control the heating temperature of the heating device more accurately. However, because the path from the heating element to the heat-conducting column is relatively long, the temperature of the heat-conducting column will differ significantly from the temperature of the plate, thus affecting the control of the heating device by the second temperature-sensing device. Utility Model Content

[0005] The purpose of this invention is to provide a grill that solves the problem that during the heating process of a baking pan, the long heat conduction path between the heating element and the heat conduction column results in a large temperature difference between them, making it difficult for the thermostat to obtain the real-time temperature of the baking pan and affecting the reliability of the heating element's operation control. By reducing the heat conduction path between the heating element and the heat conduction column, the temperature difference between the heat conduction column and the pan surface is reduced, thereby improving the reliability and accuracy of the thermostat in controlling the operation of the heating element based on the real-time temperature of the baking pan.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: a grilling machine, comprising a grilling pan assembly and a temperature controller. The grilling pan assembly includes a grilling pan and a heating tube disposed on the outer bottom surface of the grilling pan. The heating tube is bent and extended. A temperature measuring area is formed on one side of the heating tube on the outer bottom surface of the grilling pan. A downwardly extending heat-conducting column is provided in the temperature measuring area. There is a gap between the heat-conducting column and the heating tube. The bottom end of the heat-conducting column contacts the temperature controller for heat conduction. A heat-conducting rib is provided between the outer side of the top of the heat-conducting column and the heating tube. The bottom surface of the heat-conducting rib is higher than the bottom end of the heat-conducting column, or the bottom surface of the heat-conducting rib extends downward towards the bottom end of the heat-conducting column.

[0007] After adopting the above technical solution, this utility model has the following advantages: After the grill is powered on, the heating element heats up, causing the temperature of the inner bottom surface of the grill pan to rise, thus grilling the food. The heat from the heating element is transferred to the thermostat through the heat-conducting ribs and heat-conducting columns. Therefore, during the grilling process, the temperature of the food can be monitored by the thermostat to avoid overheating and overcooking, which would affect the effect and taste of the food. The heat-conducting ribs between the heating element and the heat-conducting columns allow the heat from the heating element to be conducted to the heat-conducting columns more quickly. This makes the heating rate of the heat-conducting columns faster than that of the grill pan. This not only improves the sensitivity of the thermostat in controlling the heating element to heat up or stop heating, but also simulates the state of the food being heated by the heating element after heating the grill pan. This allows the temperature at the bottom of the heat-conducting columns to be closer to the temperature of the inner bottom surface of the grill pan, improving the reliability and stability of the thermostat in controlling the operation of the heating element based on the real-time temperature of the grill pan. After the heat-conducting ribs are installed, the heat is conducted from the heating element to the heat-conducting column faster. This causes the temperature at the bottom of the heat-conducting column to rise rapidly after the grill is turned on and the heating element begins heating for the first time. This can easily trigger the thermostat prematurely, causing the heating element to stop heating before the baking pan reaches the preset temperature, thus affecting the grilling effect. Therefore, the bottom of the heat-conducting ribs is designed to be higher than the bottom of the heat-conducting column to control the efficiency of heat conduction. This controls the amount of heat conducted from the heating element to the heat-conducting column through the ribs, ensuring that the temperature change rate at the bottom of the heat-conducting column is close to the temperature change rate of the bottom of the baking pan. This prevents the temperature at the bottom of the heat-conducting column from rising too quickly, which could affect the reliability and accuracy of the thermostat. Alternatively, the bottom of the heat-conducting rib can be inclined downwards towards the bottom surface of the heat-conducting column. By extending downwards, the efficiency of heat conduction of the heat-conducting rib can also be controlled, thereby controlling the amount of heat conducted from the heating element to the heat-conducting column through the heat-conducting rib. This makes the temperature change rate of the bottom surface of the heat-conducting column close to the temperature change rate of the bottom surface of the baking pan, preventing the temperature of the bottom surface of the heat-conducting column from rising too quickly and affecting the reliability and accuracy of the temperature controller.

[0008] Furthermore, the cross-sectional width W1 of the end of the heat-conducting rib away from the heat-conducting column is greater than the cross-sectional width W2 of the end connected to the heat-conducting column.

[0009] By adopting the aforementioned technical solution, the end of the heat-conducting rib that is far from the heat-conducting column is set to be a larger end, thereby improving the heat exchange efficiency between the heat-conducting rib and the heating tube. The end of the heat-conducting rib that is connected to the heat-conducting column is set to be a smaller end, thereby preventing the end of the heat-conducting rib that is connected to the heat-conducting column from protruding from the heat-conducting column on the same horizontal plane, reducing the contact area between the heat-conducting rib and the outside air, reducing the heat exchange efficiency between the heat-conducting rib and the outside space, and thus reducing the waste of heat on the heat-conducting rib.

[0010] Furthermore, the heat-conducting pillar is a cylinder with a diameter of D, where W2 < D < W1.

[0011] By adopting the aforementioned technical solution, the heat-conducting column is set into a cylindrical shape, which is easy to form. W2 < D ensures that the end face of the heat-conducting rib connected to the heat-conducting column can make relatively complete contact with the outer peripheral wall of the heat-conducting column, improving the heat exchange efficiency between the heat-conducting rib and the heat-conducting column. The setting of D < W1 ensures that the diameter of the heat-conducting column is within a suitable range, so that the heating rate of the first bottom surface is basically consistent with the heating rate of the bottom surface inside the baking pan, and the time to reach similar temperatures is also basically consistent. This avoids the situation where an excessively large diameter of the heat-conducting column would require more heat to reach the first bottom surface, thus reducing the heating rate of the first bottom surface and leading to inaccurate or untimely temperature control monitoring.

[0012] Furthermore, the heating tube includes an arc segment extending along a circular arc, and a temperature measuring zone is formed on the outer bottom surface of the baking pan at the center of the arc segment. The projection of the heat-conducting rib on the outer bottom surface of the baking pan is a fan-ring structure based on the center of the heat-conducting column.

[0013] By adopting the aforementioned technical solution, a portion of the heating tube is set as an arc segment, and the heat-conducting column is placed on the center side of the arc segment. This makes the heat-conducting column located in the central area of ​​the arc segment, resulting in a more uniform heat radiation effect from the heating tube to the heat-conducting column, thus reducing the impact on the heat conduction function of the heat-conducting ribs. Furthermore, the heat-conducting ribs are set as a fan-shaped ring structure based on the center of the heat-conducting column, which facilitates the more uniform transfer of heat from the heating tube to the heat-conducting column through the heat-conducting ribs, reducing thermal stress and improving service life.

[0014] Furthermore, the cross-sectional height H1 of the end of the heat-conducting rib away from the heat-conducting column is smaller than the cross-sectional height H2 of the end connected to the heat-conducting column.

[0015] Using the aforementioned technical solution, the height of the end of the heat-conducting rib away from the heat-conducting column is smaller, and the cross-sectional size of the heat-conducting rib facing the heating pipe is reasonably controlled, thereby controlling the efficiency of heat conduction; the cross-sectional height of the end connected to the heat-conducting column is larger, which is beneficial to improving the heat transfer efficiency between the heat-conducting rib and the heat-conducting column.

[0016] Furthermore, the height of the heating tube protruding relative to the outer bottom surface of the baking pan is H3, where 0.5*H3 < H1 < H3.

[0017] Using the aforementioned technical solution, H1 is selected within a reasonable range to reasonably control the heat transfer efficiency between the heating tube and the heat-conducting rib. Since the bottom of the heating tube faces the air, the heat loss is relatively large, and the heat that can be conducted to the heat-conducting rib is relatively small. Therefore, it is not necessary to design H1≥H3, which can reduce the amount of material. When the heat-conducting rib adopts a solid structure, voids can also be avoided.

[0018] Furthermore, the surface of the heat-conducting rib that is away from the outer bottom surface of the baking pan gradually moves away from the outer bottom surface of the baking pan in the direction from the heating tube to the heat-conducting column.

[0019] By adopting the aforementioned technical solution, the heat from the heat-conducting ribs can be more easily diffused into the heat-conducting columns, which is beneficial to improving the heat transfer efficiency between the heat-conducting ribs and the heat-conducting columns.

[0020] Furthermore, the outer bottom surface of the baking pan is provided with raised extension ribs, and the extension ribs are provided with grooves for embedding heating tubes, and the heat-conducting ribs are connected to the extension ribs.

[0021] Using the aforementioned technical solution, the heating tube is embedded in the groove within the extension rib on the bottom wall of the baking pan, improving the stability of the heating tube after installation; the extension rib forms an insulation layer around the heating tube, reducing heat exchange between the heating tube and the outside air.

[0022] Furthermore, the heat-conducting ribs are solid structures.

[0023] Using the aforementioned technical solution, the heat-conducting rib is a solid structure, which ensures the heat transfer efficiency between the heating tube and the heat-conducting column, improves the strength of the heat-conducting rib, and prevents damage to the heat-conducting rib during the conveying process of the grilling machine.

[0024] Furthermore, the heat-conducting ribs are provided in multiples and distributed circumferentially on the heat-conducting pillars; or, the baking tray includes an upper baking tray and a lower baking tray, and the outer bottom surfaces of both the upper baking tray and the lower baking tray are provided with heating tubes and heat-conducting ribs.

[0025] Using the aforementioned technical solution, multiple heat-conducting ribs are arranged and distributed circumferentially on the heat-conducting pillars, so that the heat-conducting pillars receive heat transfer from the heat-conducting ribs in the circumferential direction, resulting in a relatively uniform temperature in the circumferential direction of the heat-conducting pillars. When the baking pan assembly is divided into an upper baking pan and a lower baking pan, heating tubes and heat-conducting ribs are installed on both the upper and lower baking pans. The installation of heating tubes avoids a large temperature difference between the upper and lower baking pans, ensuring that the food being fried is heated at a similar temperature on both the top and bottom. The presence of heat-conducting ribs on both the upper and lower baking pans allows for better control of the heating tubes between them, preventing a large temperature difference between the upper or lower baking pan from affecting the frying effect on the top or bottom sides of the food. Attached Figure Description

[0026] The present invention will be further described below with reference to the accompanying drawings:

[0027] Figure 1 This is a schematic diagram of a grilling machine according to the present invention;

[0028] Figure 2 This is a schematic diagram showing the distribution of the heating tube and heat-conducting column in this utility model;

[0029] Figure 3 This utility model Figure 2 Enlarged view of point A in the middle;

[0030] Figure 4 This utility model Figure 1 Enlarged view at point B in the middle;

[0031] Figure 5 This is a schematic diagram showing the heat-conducting rib extending to the first bottom end surface in this utility model;

[0032] Figure 6 This is a schematic diagram of the heating tube being embedded in the groove in this utility model. Detailed Implementation

[0033] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the technical solutions of the embodiments of this utility model will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this utility model, and not all embodiments.

[0034] The terms "first," "second," etc. (if present) in the specification and claims of this utility model are used to distinguish similar objects, not to describe a specific order or sequence. Even if "second" is used before a technical feature for distinction, it does not necessarily imply the presence of "first." It should be understood that in this utility model, "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion. It should be understood that in this utility model, "multiple" refers to two or more. "And / or" is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, X and / or Y can represent: X alone, X and Y simultaneously, and Y alone. The character " / " generally indicates that the preceding and following related objects are in an "or" relationship. "Containing X, Y, and Z," "Containing X, Y, and Z" means that all three X, Y, and Z are included; "Containing X, Y, or Z" means that one of X, Y, and Z is included; "Containing X, Y, and / or Z" means that any one, two, or three of X, Y, and Z are included.

[0035] The technical solution of this utility model will be described in detail below with specific embodiments. The following specific embodiments can be selected to be combined or substituted with each other according to the actual situation, and the same or similar concepts or processes may not be described again in some embodiments.

[0036] like Figure 1 and Figure 2 As shown, this utility model provides a grill, including a grill pan assembly 1 and a temperature controller 2. The grill pan assembly 1 includes a grill pan and a heating tube 3 disposed on the outer bottom surface of the grill pan. The heating tube 3 bends and extends on the outer bottom surface of the grill pan. After the grill is powered on, the heating tube 3 heats up, causing the temperature of the inner bottom surface of the grill pan to rise, thereby grilling the food. A temperature measuring area 11 is formed on one side of the heating tube 3 on the outer bottom surface of the grill pan. The temperature measuring area 11 can be inside the bend of the heating tube 3 or in other parts of the outer bottom surface of the grill pan. A downwardly extending heat-conducting column 4 is provided in the temperature measuring area 11. The temperature controller 2 is disposed on the lower side of the grill pan and abuts against the bottom end face of the heat-conducting column 4. There is a gap between the heat-conducting column 4 and the heating tube 3. The bottom end face of the heat-conducting column 4 is a first bottom end face 41. The first bottom end face 41 is designed as a plane, which allows the heat-conducting column 4 to fully transfer heat to the temperature controller 2.

[0037] To improve the heat exchange efficiency between heating tube 3 and heat-conducting column 4, such as Figure 2 and Figure 3 As shown, a heat-conducting rib 5 is provided between the outer surface of the top of the heat-conducting column 4 and the heating tube 3. The heat-conducting rib 5 connects the heating tube 3 and the heat-conducting column 4, allowing the heat from the heating tube 3 to be transferred to the thermostat 2 through the heat-conducting rib 5 and the heat-conducting column 4. This shortens the heat transfer path between the heating tube 3 and the heat-conducting column 4, making the heating rate of the heat-conducting column 4 faster than heat conduction through the baking pan. This not only improves the sensitivity of the thermostat 2 in controlling the heating or stopping of the heating tube 3, but also simulates the state of the heating tube 3 heating the food after heating the baking pan. This allows the temperature at the bottom of the heat-conducting column 4 to be closer to the temperature of the bottom surface of the baking pan, improving the reliability and stability of the thermostat 2 in controlling the operation of the heating tube 3 based on the real-time temperature of the baking pan. It also reduces the risk of the thermostat 2 continuously heating the heating tube 3 and causing the baking pan temperature to become too high when the temperature difference between the heat-conducting column 4 and the baking pan surface is too large.

[0038] With the heat-conducting rib 5 in place, the heat is conducted from the heating tube 3 to the heat-conducting column 4 at a faster rate. This causes the temperature of the first bottom surface 41 to rise rapidly after the grill is turned on and the heating tube 3 begins heating for the first time. This can easily trigger the temperature controller 2 prematurely, causing the heating tube 3 to stop heating. At this point, the temperature of the grill pan has not yet reached the preset temperature, thus affecting the grilling effect of the food. Figure 4As shown, the bottom surface of the heat-conducting rib 5 is the second bottom surface 51. Therefore, the second bottom surface 51 is designed to be higher than the first bottom surface 41 to control the efficiency of heat conduction. This controls the amount of heat conducted from the heating tube 3 to the heat-conducting column 4 through the heat-conducting rib 5, ensuring that the temperature change rate of the first bottom surface 41 is close to the temperature change rate of the bottom surface inside the baking pan. This prevents the temperature of the first bottom surface 41 from rising too quickly, which could affect the reliability and accuracy of the temperature controller 2. The second bottom surface 51 can be a plane; or it can be an arc-shaped surface that extends downwards from the heating tube 3 to the heat-conducting column 4, with the lowest point of the arc-shaped surface higher than the first bottom surface 41.

[0039] When setting heat-conducting fin 5, such as Figure 5 As shown, the second bottom surface 51 can also be inclined downwards towards the heat-conducting column 4 and extended to the first bottom surface 41. The heat-conducting rib 5 extends downwards so that the bottom surface of the heat-conducting rib 5 is an arc-shaped surface. By extending downwards, the efficiency of heat conduction of the heat-conducting rib 5 can also be controlled, thereby controlling the heat conducted from the heating tube 3 to the heat-conducting column 4 through the heat-conducting rib 5, so that the temperature change rate of the first bottom surface 41 is close to the temperature change rate of the bottom surface inside the baking pan, and avoiding the temperature of the first bottom surface 41 rising too quickly, which would affect the reliability and accuracy of the temperature controller 2.

[0040] To ensure the heat exchange efficiency of the heat-conducting fin 5 between the heating tube 3 and the heat-conducting column 4, such as Figure 3 As shown, the cross-sectional width of the end of the heat-conducting rib 5 away from the heat-conducting column 4 is set to W1, and the cross-sectional width of the end of the heat-conducting rib 5 connected to the heat-conducting column 4 is set to W2, where W1 > W2. This makes the end of the heat-conducting rib 5 away from the heat-conducting column 4 larger, improving the heat exchange efficiency between the heat-conducting rib 5 and the heating tube 3. Conversely, the end of the heat-conducting rib 5 connected to the heat-conducting column 4 is smaller, preventing the end of the heat-conducting rib 5 from protruding from the heat-conducting column 4 on the same horizontal plane, thus improving the heat exchange efficiency between the heat-conducting rib 5 and the heat-conducting column 4. This, in turn, improves the heat exchange efficiency between the heating tube 3 and the heat-conducting column 4.

[0041] In this embodiment, as Figure 3As shown, the heat-conducting column 4 is cylindrical, which facilitates its formation. When the heating tube 3 is bent and extended, the temperature measuring area 11 formed on one side of the heating tube 3 on the outer bottom surface of the baking pan is generally located inside the bent part of the heating tube 3. At this time, the cylindrical heat-conducting column 4 is located inside the bent and extended part of the heating tube 3, so that the distance between the outer peripheral wall of the heat-conducting column 4 and the inner wall of the bent part of the heating tube 3 is small. The heat from the heating tube 3 can be transferred to the heat-conducting column 4 better, so that the temperature of the heat-conducting column 4 is relatively uniform when it heats up, avoiding large temperature differences on the heat-conducting column 4 that would affect the temperature controller 2's control of the heating tube 3. The diameter of the heat-conducting column 4 is D, and W2 < D < W1. Specifically, W2 < D ensures that the end face of the heat-conducting rib 5 connected to the heat-conducting column 4 can make relatively complete contact with the outer peripheral wall of the heat-conducting column 4, improving the heat exchange efficiency between the heat-conducting rib 5 and the heat-conducting column 4. The setting of W2 < D also avoids the end face of the heat-conducting rib 5 connected to the heat-conducting column 4 from protruding from both sides of the heat-conducting column 4, which would cause the end face of the heat-conducting rib 5 connected to the heat-conducting column 4 to not be in contact with the outer peripheral wall of the heat-conducting column 4, thus affecting the heat exchange efficiency of the heat-conducting rib 5. D < W1 ensures that the diameter of the heat-conducting column 4 is within a suitable range, so that the heating rate of the first bottom end face 41 is basically the same as the heating rate of the bottom surface inside the baking pan, and the time to reach a similar temperature is also basically the same. This avoids the heat-conducting column 4 having too large a diameter, which would require more heat to reach the temperature of the lower end face of the heat-conducting column 4, thereby reducing the heating rate of the lower end face of the heat-conducting column 4 and causing adverse effects.

[0042] In another embodiment, such as Figure 3 As shown, the heating tube 3 extends and bends along the outer bottom surface of the baking pan, forming an arc segment 31 extending along an arc. A temperature measuring zone 11 is formed on the center side of the arc segment 31 on the outer bottom surface of the baking pan. The heat-conducting column 4 is located in the temperature measuring zone 11, placing it in the central area of ​​the arc segment 31. This ensures that the heat radiation from the heating tube 3 to the heat-conducting column 4 is more uniform, reducing the impact on the heat conduction function of the heat-conducting rib 5. It also minimizes the difference in distance between the outer periphery of the heat-conducting column 4 and the inner side of the arc segment 31, improving the heat exchange efficiency between the heating tube 3 and the heat-conducting column 4. The projection of the heat-conducting rib 5 onto the outer bottom surface of the baking pan is a fan-shaped ring structure centered on the heat-conducting column 4. This facilitates more uniform heat transfer from the heating tube 3 to the heat-conducting column 4 through the heat-conducting rib 5, reducing thermal stress and extending service life.

[0043] To improve the heat transfer efficiency of the heat-conducting rib 5, the cross-sectional height of the end of the heat-conducting rib 5 away from the heat-conducting column 4 is H1, and the cross-sectional height of the end of the heat-conducting rib 5 connected to the heat-conducting column 4 is H2, where H1 < H2. Since the cross-sectional width of the end of the heat-conducting rib 5 connected to the heat-conducting column 4 is relatively small, appropriately increasing the height of the connection end of the heat-conducting rib 5 to the heat-conducting column 4 and reasonably controlling the cross-sectional size of the heat-conducting rib 5 facing the heating pipe 3 can control the efficiency of heat conduction. Furthermore, the surface of the heat-conducting rib 5 facing away from the outer bottom surface of the baking pan gradually moves away from the outer bottom surface of the baking pan from the heating pipe 3 to the heat-conducting column 4, making the height change of the bottom surface of the heat-conducting rib 5 along the direction from the heating pipe 3 to the heat-conducting column 4 smoother. This makes it easier for the heat of the heat-conducting rib 5 to diffuse into the heat-conducting column 4, which is beneficial to improving the heat transfer efficiency between the heat-conducting rib 5 and the heat-conducting column 4.

[0044] In addition, such as Figure 4 As shown, the height of the heating tube 3 protruding from the bottom surface of the baking pan is H3. When producing the grilling machine, ensure that 0.5*H3

[0045] To improve the stability of heating element 3, such as Figure 6 As shown, the outer bottom surface of the baking pan has raised extension ribs 13, and the extension ribs 13 have recesses 131 for embedding the heating tube 3. Embedding the heating tube 3 in the recesses 131 improves the stability of the heating tube 3. The extension ribs 13 form a protective layer on the outside of the heating tube 3, preventing damage from impacts. Simultaneously, the wall of the recesses 131 also acts as an insulation layer for the heating tube 3, reducing heat exchange between the heating tube 3 and the outside environment, and improving the heating efficiency of the baking pan and the heat-conducting column 4. With the heating tube 3 embedded in the recesses 131, the heat-conducting rib 5 is connected to the extension ribs 13, avoiding the need for notches on the extension ribs 13 for connecting the heat-conducting rib 5 and the heating tube 3.

[0046] To improve the strength of the heat-conducting rib 5, it is designed as a solid structure. The heat-conducting rib 5 can be integrally die-cast using a mold. In this case, the extension rib 13, the heat-conducting rib 5, the heat-conducting column 4, and the baking pan are integrally formed, reducing the production cost of the grill and improving the structural strength of the heat-conducting rib 5, thus preventing damage during transportation or handling. Alternatively, the heat-conducting rib 5 can be hollow. In this case, both sides of the heat-conducting rib 5 are fixedly installed on the heating tube 3 and the heat-conducting column 4 by welding, improving the stability of the heat-conducting rib 5. In addition to welding, the hollow heat-conducting rib 5 can also be fastened by screws or other means.

[0047] ​To improve the heat exchange efficiency of the heat-conducting ribs 5, multiple heat-conducting ribs 5 are provided. Heat exchange is carried out through multiple heat-conducting ribs 5, thereby improving the heat exchange efficiency of the heat-conducting ribs 5. The multiple heat-conducting ribs 5 are distributed in the circumferential direction of the heat-conducting column 4, so that the heat transferred to the heat-conducting column 4 by the multiple heat-conducting ribs 5 is transferred from all directions of the outer peripheral wall of the heat-conducting column 4, resulting in a smaller temperature difference at various points of the heat-conducting column 4.

[0048] In another embodiment, the baking pan includes an upper baking pan and a lower baking pan. The outer bottom surfaces of both the upper and lower baking pans are provided with heating tubes 3 and heat-conducting ribs 5. Both the upper and lower baking pans are heated by the heating tubes 3, so that the upper and lower sides of the food are heated simultaneously during the baking process, improving the baking efficiency. The heating tubes 3 and heat-conducting columns 4 are connected between the upper and lower baking pans by the heat-conducting ribs 5, so that the heating tubes 3 on the upper and lower baking pans start heating or stop heating at approximately the same time, and the temperature reached is also approximately the same. This reduces the large temperature difference between the upper and lower baking pans and avoids uneven baking of the upper and lower sides of the food, which would affect the baking effect.

[0049] In addition to the preferred embodiments described above, there are other embodiments of this utility model. All other embodiments obtained by those skilled in the art based on the embodiments of this utility model without creative effort are within the scope of protection claimed by this utility model.

Claims

1. A grilling machine, comprising a grilling pan assembly and a temperature controller, the grilling pan assembly including a grilling pan and a heating tube disposed on the outer bottom surface of the grilling pan, the heating tube being bent and extended, a temperature measuring zone being formed on one side of the heating tube on the outer bottom surface of the grilling pan, a downwardly extending heat-conducting column being disposed within the temperature measuring zone, a gap being present between the heat-conducting column and the heating tube, the bottom end face of the heat-conducting column contacting the temperature controller for heat conduction, characterized in that, A heat-conducting rib is provided between the outer side of the top of the heat-conducting column and the heating tube. The bottom surface of the heat-conducting rib is higher than the bottom surface of the heat-conducting column, or the bottom surface of the heat-conducting rib extends downward towards the bottom surface of the heat-conducting column.

2. The grilling machine according to claim 1, characterized in that, The cross-sectional width W1 of the end of the heat-conducting rib away from the heat-conducting column is greater than the cross-sectional width W2 of the end connected to the heat-conducting column.

3. The grilling machine according to claim 2, characterized in that, The heat-conducting column is a cylinder with a diameter of D, where W2 < D < W1.

4. The grilling machine according to claim 2, characterized in that, The heating element includes an arc segment extending along a circular arc. The outer bottom surface of the baking pan forms a temperature measuring zone on the center side of the arc segment. The projection of the heat-conducting ribs on the outer bottom surface of the baking pan is a fan-shaped ring structure based on the center of the heat-conducting column.

5. The grilling machine according to claim 1, characterized in that, The cross-sectional height H1 of the end of the heat-conducting rib away from the heat-conducting column is smaller than the cross-sectional height H2 of the end connected to the heat-conducting column.

6. The grilling machine according to claim 5, characterized in that, The height of the heating element protruding from the bottom surface of the baking pan is H3, where 0.5*H3 < H1 < H3.

7. The grilling machine according to claim 5, characterized in that, The surface of the heat-conducting rib that is away from the outer bottom surface of the baking pan gradually moves away from the outer bottom surface of the baking pan in the direction from the heating tube to the heat-conducting column.

8. The grilling machine according to claim 1, characterized in that, The outer bottom surface of the baking pan is provided with raised extension ribs, and the extension ribs are provided with grooves for embedding heating tubes. The heat-conducting ribs are connected to the extension ribs.

9. The grilling machine according to claim 1, characterized in that, The heat-conducting ribs are solid structures.

10. The grilling machine according to claim 1, characterized in that, The heat-conducting ribs are provided in multiple ways and are distributed around the heat-conducting column; or, the baking tray includes an upper baking tray and a lower baking tray, and the outer bottom surface of the upper baking tray and the outer bottom surface of the lower baking tray are provided with heating tubes and heat-conducting ribs.

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