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 low steam supply or no steam supply caused by low heat exchange efficiency of a water storage tank body and a heating area, and adopts the technical scheme that the frying and baking machine mainly comprises a frying and baking tray, the frying and baking tray is provided with a baking tray body and a water storage tank body, and a cooking concave cavity is formed in the front surface of the baking tray body; a heating area is arranged on the outer bottom face of the baking tray body, a heating device is arranged in the heating area, the water storage tank body is located on the peripheral side of the baking tray body, a water storage groove is formed in the front face of the water storage tank body, the outer bottom face of the water storage tank body is higher than the outer bottom face of the baking tray body, and heat conduction ribs extending from the heating area to the water storage tank body are arranged on the outer bottom face of the baking tray body. According to the utility model, the heat exchange efficiency between the heating area and the water storage tank body is mainly improved, so that the taste of food is improved by improving the steam provided by the water storage tank body for frying and baking food.

Description

Technical Field

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

[0002] Currently, grills are widely used in people's lives. They can heat food on both the top and bottom sides simultaneously and are often used for frying or grilling. Because the food they produce is delicious and easy to use, they are very popular with users.

[0003] However, current grilling machines cause food to lose moisture during cooking due to continuous high-temperature heating, resulting in dry and less palatable food. Some grilling machines have a special steam chamber inside the grill pan. Water is added to the steam chamber during cooking, and the heat from the grill pan vaporizes the water, thus replenishing the moisture in the food.

[0004] Existing technology CN201821775216.5 discloses a baking pan and a grilling machine. The baking pan includes a base plate and side plates. The side plates are arranged around the edge of the base plate to form a grilling cavity. A water tank is integrally connected to the outer side of the side plates. The water tank is used to hold water to generate steam when the baking pan is heated and supply it to the grilling cavity. The baking pan provided by this utility model has a water tank outside the grilling cavity, which rationally allocates the structure and does not occupy the grilling area. The water in the tank can evaporate when heated to form steam and seep into the food, thereby keeping the food moist during the grilling process, achieving a soft interior and a crispy exterior, and improving the taste of the food.

[0005] In the existing technology CN201821775216.5, in order to enable the water tank to generate steam quickly, the depth of the water tank can be reduced to reduce the amount of water stored, that is, the bottom plate of the water tank is higher than the bottom plate of the grill. However, this will create a height difference between the bottom plate of the water tank and the bottom plate of the grill, increasing the distance between the water tank and the heating element. As a result, the heat of the grilling section cannot be transferred to the water tank well, which affects the speed of steam generation in the water tank. Consequently, the water in the water tank cannot quickly provide steam to the food, or provides less steam to the food, thus affecting the taste of the food. Utility Model Content

[0006] The purpose of this invention is to provide a grilling machine that solves the problem of slow or insufficient steam supply caused by low heat transfer efficiency between the water tank and the heating zone. It improves the heat transfer efficiency between the heating zone and the water tank, allowing the water tank to provide steam to the food in a timely manner and ensuring the amount of steam, thereby improving the taste of the food.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: a grilling machine, comprising a grilling pan, the grilling pan having a grilling pan body and a water storage tank, the front of the grilling pan body having a cooking cavity, the outer bottom surface of the grilling pan body having a heating zone, the heating zone having a heating device, the water storage tank being located on the outer periphery of the grilling pan body, the front of the water storage tank having a water storage groove, the outer bottom surface of the water storage tank being higher than the outer bottom surface of the grilling pan body, and the outer bottom surface of the grilling pan body having heat-conducting ribs extending from the heating zone to the water storage tank.

[0008] After adopting the above technical solution, this utility model has the following advantages: When using the grill to grill food, the heating device in the heating zone is powered on, causing the temperature inside the cooking cavity to rise. Food can be placed in the cooking cavity before, during, or after the heating process, and then grilled. During grilling, food can be grilled on one side sequentially or on both sides simultaneously, improving grilling efficiency and reducing waiting time. To further improve the taste of the grilled food, a water storage tank is provided on the grill pan, and clean water is placed in the water storage tank. When the food is grilled, the water in the water storage tank rises in temperature and continuously vaporizes under the action of the heating device, and the generated steam supplies the food in the cooking cavity. To prevent food from losing moisture during frying and grilling, thus affecting its texture, the bottom surface of the water storage tank is designed to be higher than the bottom surface of the grill pan. This reduces the amount of water stored in the tank, allowing the water to quickly generate steam to provide moisture to the food during heating, thus minimizing the impact of insufficient moisture supply on texture. To further ensure the speed of steam generation, heat-conducting ribs are installed between the heating zone and the water storage tank. These ribs rapidly transfer the temperature of the heating zone to the water storage tank, heating the water in the storage recess. This increases the speed at which the water storage tank generates steam and provides it to the food, ensuring timely moisture supply to the food in the cooking cavity and guaranteeing the amount of steam generated, thereby improving the texture of the food after frying or grilling.

[0009] Furthermore, there is a gap between the outer side of the baking pan body and the outer side of the water storage tank body, and the heat-conducting ribs extend across the gap to the outer bottom surface of the water storage tank body.

[0010] By adopting the aforementioned technical solution, the heat-conducting ribs are designed to pass over the gaps, so that heat can be directly transferred to the bottom wall of the water storage tank to heat the water in the water storage groove, thereby obtaining a reliable heating effect and achieving the purpose of the invention in a simpler way.

[0011] Furthermore, the heat-conducting ribs extend to the outer side of the water storage tank facing the baking pan body.

[0012] Using the aforementioned technical solution, the guide ribs are positioned between the heating zone and the outer surface of the baking pan body, further enabling the heat from the heating zone to be transferred to the water storage tank more quickly, thereby increasing the supply speed and quantity of steam in the water storage tank. The heat-conducting ribs also improve the structural strength of the water storage tank.

[0013] Furthermore, the heat-conducting ribs extend to the outer side of the water storage tank, away from the baking pan body.

[0014] By employing the aforementioned technical solution, heat-conducting ribs are positioned on the outer side of the heating zone and water reservoir, away from the baking pan body. This allows for rapid heat transfer from the heating zone to the water reservoir, accelerating steam generation and ensuring sufficient steam volume, preventing food from drying out due to grilling. The heat-conducting ribs extend to the outer side of the water reservoir, away from the baking pan body. Besides accelerating steam generation, this also prevents heat loss from the water reservoir and its recesses from escaping the baking pan body, thus improving the stability of steam generation. When steam generation is not required, the heat-conducting ribs increase the contact area with air, accelerating the cooling rate of the water reservoir.

[0015] Furthermore, there is a gap between the outer side of the baking pan body and the outer side of the water storage tank body, and the heat-conducting ribs extend into the gap and connect with the outer side of the water storage tank body and the outer side of the baking pan body.

[0016] By adopting the aforementioned technical solution, the heat-conducting ribs are extended into the gap and connected to the outer side of the water storage tank and the outer side of the baking pan body, thereby improving the structural strength between the water storage tank and the baking pan body. At the same time, the shorter heat-conducting ribs achieve better heat conduction efficiency, thereby increasing the speed of steam supply.

[0017] Furthermore, the heat-conducting ribs are provided in multiple rows and radiate outwards from the center of the heating zone.

[0018] By employing the aforementioned technical solution, multiple heat-conducting fins are installed between the heating zone and the water storage tank, allowing the temperature from the heating zone to be rapidly transferred to the water storage tank. This accelerates steam generation and prevents the food from lacking moisture, which would affect its texture. During cooling, these fins also act as heat dissipation fins, increasing the cooling rate.

[0019] Furthermore, the thickness of the heat-conducting ribs is less than the spacing of the heat-conducting ribs in the circumferential direction of the heating zone.

[0020] By adopting the aforementioned technical solution, the thickness of the heat-conducting ribs is set to be smaller than the circumferential spacing of the heat-conducting ribs in the heating zone. When the heating device stops heating, there is a relatively large space between adjacent heat-conducting ribs for heat dissipation, thereby improving the heat dissipation efficiency of the heat-conducting ribs. In addition, during manufacturing, the heat-conducting ribs and the grill body are usually integrally cast. Setting the thickness of the heat-conducting ribs to be smaller than the circumferential spacing of the heat-conducting ribs in the heating zone makes the thickness of the heat-conducting ribs smaller, making it less likely to form voids in the heat-conducting ribs during casting, which can also ensure the heat conduction efficiency of the heat-conducting ribs.

[0021] Furthermore, the top edge of the water storage groove is flush with the top edge of the cooking cavity, and the depth of the water storage groove is less than the depth of the cooking cavity.

[0022] By adopting the aforementioned technical solution, the top edge of the water storage groove is set to be flush with the top edge of the cooking cavity. This facilitates the rapid flow of steam generated in the water storage groove into the cooking cavity, while also preventing the water in the water storage groove from boiling directly into the cooking cavity. Furthermore, by setting the depth of the water storage groove to be less than the depth of the cooking cavity, the time for steam generation is shortened, making it easier for the steam in the water storage groove to enter the cooking cavity.

[0023] Furthermore, the outer bottom surface of the baking pan body is provided with a raised heat-conducting platform, the bottom surface of which forms a heating zone, and heat-conducting ribs are connected to the side of the heat-conducting platform.

[0024] Using the aforementioned technical solution, heat is conducted between the heating device and the cooking cavity through a heat-conducting platform to achieve a more uniform heating effect. The heat-conducting ribs are connected to the side of the heat-conducting platform to prevent the heat-conducting ribs from protruding relative to the heat-conducting platform and causing unnecessary heat loss.

[0025] Furthermore, the heat-conducting ribs are integrally formed with the grill pan.

[0026] By adopting the aforementioned technical solution, the heat-conducting ribs and the grill pan are integrally molded, thereby reducing the production cost of the grill machine and improving the strength of the heat-conducting ribs. Attached Figure Description

[0027] The present invention will be further described below with reference to the accompanying drawings:

[0028] Figure 1 This is a schematic diagram of a grilling pan for a grilling machine according to the present invention;

[0029] Figure 2 This is a schematic diagram of the heating device in this utility model;

[0030] Figure 3 This is a schematic diagram showing the positions of the baking pan body, heat-conducting ribs, and water storage tank in this utility model.

[0031] Figure 4 This utility model Figure 3 Enlarged view of point A in the middle;

[0032] Figure 5 This is a schematic diagram of the structure of the heat-conducting rib and the water storage tank of this utility model;

[0033] Figure 6 This utility model Figure 5 Enlarged view at point B in the middle;

[0034] Figure 7 This is a schematic diagram showing the heat-conducting ribs of this utility model extending to the side of the water storage tank away from the baking pan body. Detailed Implementation

[0035] 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.

[0036] 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.

[0037] 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.

[0038] like Figure 1 As shown, this utility model provides a grilling machine, including a grilling pan 1, which has a grilling pan body 2 and a water storage tank 3. The front of the grilling pan body 2 is provided with a cooking cavity 21, such as... Figure 2As shown, the outer bottom surface of the baking pan body 2 is provided with a heating zone 22, and the heating zone 22 is equipped with a heating device 5. When the heating device 5 in the heating zone 22 is powered on, the temperature inside the cooking cavity 21 rises. Food can be placed inside the cooking cavity 21 before, during, or after the heating process, thus frying or grilling the food. During frying or grilling, the food can be fried on one side sequentially or on both sides simultaneously, improving the efficiency of frying and grilling and reducing waiting time. Figure 2 As shown, the heating device 5 can be configured to include a heating tube 51 and a heat-conducting plate 52. The heating tube 51 is coiled around the outer bottom surface of the heat-conducting plate 52, and the heat-conducting plate 52 is fixed to the outer bottom surface of the baking pan body 2. The heat from the heating tube 51 is transferred relatively evenly to the bottom wall of the baking pan body 2 through the heat-conducting plate 52, thereby heating the baking pan body 2 to cook food. Alternatively, the heating tube 51 can be directly fixed to the outer bottom surface of the baking pan body 2 for heating. Figure 1 As shown, the water storage tank 3 is located on the outer periphery of the baking pan body 2. A water storage groove 31 is provided on the front of the water storage tank 3. Clean water is placed in the water storage groove 31. When food is being fried or grilled, the water in the water storage groove 31 is heated by the heating device 5 and continuously vaporizes before entering the cooking cavity 21. This reduces the impact of insufficient moisture on the food's texture. Figure 3 and Figure 4 As shown, the outer bottom surface of the water storage tank 3 is higher than the outer bottom surface of the baking pan body 2. The outer bottom surface of the baking pan body 2 is provided with heat-conducting ribs 4 extending from the heating zone 22 to the water storage tank 3. Compared with the prior art CN201821775216.5, the heat-conducting ribs 4 accelerate the efficiency of heat transfer from the heating zone 22 to the water storage tank 3, improve the speed at which water in the water storage tank 3 generates steam and provides steam to the food, and ensure the amount of steam generated, thereby reducing the possibility that the food will lack moisture or have no moisture after frying or grilling, which will affect the taste of the food.

[0039] To improve the efficiency of steam generation in the water storage tank 3, such as Figure 5 and Figure 6 As shown, there is a gap 23 between the outer side of the baking pan body 2 and the outer side of the water storage tank 3. The heat-conducting rib 4 extends beyond the gap 23 to the outer bottom surface of the water storage tank 3, so that heat can be directly transferred to the bottom wall of the water storage tank 3 through the heat-conducting rib 4 to heat the water in the water storage groove 31, thereby obtaining a reliable heating effect and achieving the purpose of the invention in a simpler way.

[0040] In this embodiment, as Figure 6 As shown, the heat-conducting rib 4 extends to the outer side of the water storage tank 3 facing the baking pan body 2, further enabling the heat from the heating zone 22 to be transferred to the water storage tank 3 more quickly, thereby increasing the steam supply speed and quantity in the water storage tank 3. In addition, the heat-conducting rib 4 can also improve the structural strength of the water storage tank 3.

[0041] In another embodiment, such as Figure 7 As shown, the heat-conducting ribs 4 extend to the outer side of the water storage tank 3 away from the baking pan body 2; this further allows the heat from the heating zone 22 to be quickly transferred to the water storage tank 3, thereby accelerating the steam generation rate in the water storage groove 31 and ensuring the amount of steam, preventing the food from losing moisture due to frying or baking; alternatively, the heat-conducting ribs 4 extend from the heating zone 22 to the outer side of the water storage tank 3 facing towards and away from the baking pan body 2, increasing the contact area between the heat-conducting ribs 4 and the water storage tank 3, thereby improving the heat exchange efficiency between the heat-conducting ribs 4 and the water storage tank 3. In addition, heating the water in the water storage groove 31 on the outer side of the water storage tank 3 away from the baking pan body 2 can also prevent the water in the water storage tank and the water in the water storage groove from dissipating heat from the outer side of the water storage tank away from the baking pan body, thereby improving the stability of steam generation. When steam generation is not required, the heat-conducting ribs 4 can increase the contact area with air, accelerating the cooling rate of the water storage tank 3.

[0042] To improve the heat exchange efficiency between the heat-conducting fin 4 and the water storage tank 3, such as Figure 7 As shown, the heat-conducting rib 4 extends into the gap 23 and connects with the outer side of the water storage tank 3 and the outer side of the baking pan body 2, thereby improving the structural strength between the water storage tank 3 and the baking pan body 2. At the same time, the shorter heat-conducting rib 4 achieves better heat conduction efficiency, thereby increasing the speed of steam supply and reducing the possibility that the food being fried in the cooking cavity 21 will be affected by lack of moisture or insufficient moisture, thus affecting the taste of the food.

[0043] To improve the heat exchange efficiency between the heating zone 22 and the water storage tank 3, such as Figure 3 and Figure 4 As shown, multiple heat-conducting ribs 4 are provided, arranged side-by-side and radiating outwards from the center of the heating zone 22. By increasing the number of heat-conducting ribs 4, the heat exchange efficiency between the heating zone 22 and the water storage tank 3 is increased, thereby improving the rate at which water in the water storage groove 31 forms steam and preventing food from being affected by lack of moisture or insufficient moisture. During cooling, they can also act as heat dissipation ribs to improve the cooling speed.

[0044] To improve the thermal conductivity of heat-conducting fin 4 itself, such as Figure 6As shown, the thickness of multiple heat-conducting ribs 4 is less than the spacing of the heat-conducting ribs 4 in the circumferential direction of the heating area 22, that is: the thickness of the heat-conducting rib 4 is D1, and the spacing between two adjacent heat-conducting ribs 4 in the circumferential direction of the heating area 22 is D2, D1 < D2; when the heating device 5 stops heating, there is a relatively large space between adjacent heat-conducting ribs 4 for heat dissipation, thereby improving the heat dissipation efficiency between the heat-conducting ribs; in addition, during production and manufacturing, the heat-conducting rib 4 and the grilling body are usually integrally cast. Setting the thickness of the heat-conducting rib 4 to be less than the spacing of the heat-conducting rib 4 in the circumferential direction of the heating area 22 makes the thickness of the heat-conducting rib 4 smaller, and it is not easy to form cavities in the heat-conducting rib 4 during casting, and it can also ensure the heat conduction efficiency of the heat-conducting rib 4.

[0045] When designing and manufacturing the water storage groove 31 and the cooking cavity 21, as Figure 1 shown, the top edge of the water storage groove 31 is set flush with the top edge of the cooking cavity 21, which is beneficial for the steam generated in the water storage groove 31 to quickly flow to the cooking cavity 21, and at the same time, it can also prevent the water in the water storage groove 31 from boiling and directly overflowing into the cooking cavity 21; in addition, the depth of the water storage groove 31 is less than the depth of the cooking cavity 21, shortening the time for steam generation, facilitating the steam in the water storage groove 31 to enter the cooking cavity 21, improving the supply speed of steam during food grilling, and reducing the impact on the food taste due to lack or too little moisture in the food.

[0046] To improve the heat transfer efficiency between the heating area 22 and the baking tray body 2, as Figure 3 shown, the outer bottom surface of the baking tray body 2 is provided with a convex heat-conducting platform 24, and the bottom surface of the heat-conducting platform 2 forms the heating area 22; the heating device 5 and the cooking cavity 21 conduct heat through the heat-conducting platform 24 to obtain a more uniform heating effect; the heat-conducting rib 4 is connected to the side surface of the heat-conducting platform, avoiding the heat-conducting rib 4 protruding relative to the heat-conducting platform 24 and causing unnecessary heat dissipation.

[0047] To reduce the production cost of the grilling machine, the heat-conducting rib 4 and the grilling pan 1 are integrally formed. By integrally forming the heat-conducting rib 4 and the grilling pan 1, the production cost of the grilling machine is reduced, and at the same time, the strength of the heat-conducting rib 4 is improved, avoiding damage to the heat-conducting rib 4 and affecting the heat conduction effect. When producing the grilling pan 1, the heat-conducting rib 4 can also be fixedly installed between the baking tray body 2 and the water storage groove 3; specifically, during fixation, one side of the heat-conducting rib 4 can be fixedly connected to the heating area 22 by welding, and the other side can be fixedly connected to the outer side wall of the water storage tank body 3; for easy disassembly, the heat-conducting rib 4 can also be fixedly installed between the heating area 22 and the water storage tank body 3 by screwing. It is convenient to divide different grilling pans 1 according to different grilled foods, avoiding supplying steam when some foods have more moisture, thereby affecting the taste of the food.

[0048] 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, the grilling pan having a pan body and a water storage tank, the front of the grilling pan body having a cooking cavity, the outer bottom surface of the grilling pan body having a heating zone, the heating zone having a heating device, the water storage tank being located on the outer periphery of the grilling pan body, the front of the water storage tank having a water storage groove, characterized in that, The outer bottom surface of the water storage tank is higher than the outer bottom surface of the baking pan body, and the outer bottom surface of the baking pan body is provided with heat-conducting ribs extending from the heating zone to the water storage tank body.

2. The grilling machine according to claim 1, characterized in that, There is a gap between the outer side of the baking pan body and the outer side of the water tank body, and the heat-conducting ribs extend across the gap to the outer bottom surface of the water tank body.

3. The grilling machine according to claim 2, characterized in that, The heat-conducting ribs extend to the outer side of the water tank body facing the baking pan body.

4. The grilling machine according to claim 2 or 3, characterized in that, The heat-conducting ribs extend to the outer side of the water storage tank, away from the baking pan body.

5. The grilling machine according to claim 1, characterized in that, There is a gap between the outer side of the baking pan body and the outer side of the water tank body, and the heat-conducting ribs extend into the gap and connect with the outer side of the water tank body and the outer side of the baking pan body.

6. The grilling machine according to claim 1, characterized in that, The heat-conducting ribs are provided in multiple rows and radiate outwards from the center of the heating zone.

7. The grilling machine according to claim 6, characterized in that, The thickness of the heat-conducting ribs is less than the spacing between the heat-conducting ribs in the circumferential direction of the heating zone.

8. The grilling machine according to claim 1, characterized in that, The top edge of the water storage groove is flush with the top edge of the cooking cavity, and the depth of the water storage groove is less than the depth of the cooking cavity.

9. The grilling machine according to claim 1, characterized in that, The outer bottom surface of the baking pan body is provided with a raised heat-conducting platform, the bottom surface of which forms a heating zone, and heat-conducting ribs are connected to the side of the heat-conducting platform.

10. The grilling machine according to claim 1, characterized in that, The heat-conducting ribs are integrally formed with the grill pan.

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