Cooking plate and cooking utensil

Abstract

The utility model provides a cooking plate and a cooking utensil, and belongs to the technical field of kitchen ware. The cooking plate comprises a plate body and at least one reinforcing piece arranged on the plate body; the tray body comprises a base part, and the base part is provided with an upper surface and a lower surface which are back to back; the reinforcing sheet is arranged on the lower surface, the cross section, perpendicular to the extending direction of the reinforcing sheet, of the reinforcing sheet is in a bent shape, so that at least two connecting ends are formed in the width direction of the reinforcing sheet, the at least two connecting ends are connected to the lower surface, and the reinforcing sheet and the base part jointly define a heat conduction channel; the heat conduction channel is provided with an opening communicated with the external space. The structural strength of the plate body is improved through the bent reinforcing pieces, the plate body is not prone to thermal deformation, external heat can enter the heat conduction channels to make contact with the plate body in the cooking process, the plate body is heated evenly, and the food cooking effect is improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of kitchen utensils, and more particularly to a cooking plate and a cooking appliance. BACKGROUND

[0002] The cooking plate is a component installed on a grilling device or other cooking appliance, which functions to carry food and transfer heat to ensure uniform heating of the food. The cooking plate is made of a relatively thin metal plate, which is prone to deformation under high-temperature cooking. At present, in order to improve the structural stability of the cooking plate, one or more reinforcing plates are arranged in layers at the bottom of the cooking plate, and the structural strength of the cooking plate is enhanced through the reinforcing plates, so that the cooking plate is less likely to deform under heat.

[0003] However, although the arrangement of reinforcing plates can improve the structural stability of the cooking plate, it will increase the thickness of the cooking plate in the area where the reinforcing plates are stacked, thereby affecting the heat transfer efficiency and reducing the uniformity of heat conduction of the cooking plate, which in turn leads to uneven heating of food during cooking and affects the cooking effect. CONTENT OF THE UTILITY MODEL

[0004] The purpose of the embodiments of the present application is to provide a cooking plate and a cooking appliance to solve the problem of poor heat conduction uniformity caused by the arrangement of reinforcing plates at the bottom of the cooking plate in the prior art.

[0005] To achieve the above-mentioned purpose, in a first aspect, the present application provides a cooking plate, comprising:

[0006] a plate body comprising a base portion having an upper surface and a lower surface facing away from each other;

[0007] at least one reinforcing plate arranged on the lower surface, the reinforcing plate being in a bent shape in a cross section perpendicular to the extending direction thereof, so that at least two connecting ends are formed in the width direction of the reinforcing plate, and the at least two connecting ends are connected to the lower surface, and the reinforcing plate and the base portion jointly form a heat conduction channel, the heat conduction channel having an opening communicating with an external space.

[0008] In some embodiments, the opening comprises at least one heat conduction hole formed on the reinforcing plate.

[0009] In some embodiments, the heat conduction hole is arranged at the bent portion of the reinforcing plate.

[0010] In some embodiments, the number of heat conduction holes is a plurality, and the plurality of heat conduction holes are arranged in intervals along the extending direction of the heat conduction channel.

[0011] In some embodiments, the number of reinforcing plates is a plurality, and the plurality of reinforcing plates are arranged in intervals on the lower surface.

[0012] In some embodiments, the disc body further comprises a sidewall portion arranged around the periphery of the base portion, and the base portion and the lower surface jointly define a receiving groove.

[0013] In some embodiments, the base portion is provided with an oil discharge hole penetrating through the upper surface to the lower surface, and the base portion is flared in a cross section perpendicular to the upper surface and passing through the oil discharge hole.

[0014] In some embodiments, the base portion is provided with an oil discharge groove extending in a strip shape on the upper surface and penetrating through the hole wall of the oil discharge hole.

[0015] In some embodiments, the cooking disc further comprises an oil guide member mounted on the lower surface, and the oil guide member is provided with an oil guide channel in communication with the oil discharge hole.

[0016] In a second aspect, the present application further provides a cooking appliance comprising a heating device and the cooking disc of the first aspect and any optional embodiments thereof, wherein the heating device is configured to heat the cooking disc.

[0017] The cooking disc and the cooking appliance provided by the present application have the following beneficial effects: compared with the prior art, the cross section of the reinforcing sheet is formed in a bent shape, and both ends of the reinforcing sheet are connected to the lower surface of the disc body, so that a stable triangular support structure is formed between the reinforcing sheet and the disc body, thereby strengthening the structural strength of the disc body and preventing the disc body from being deformed by heat. Moreover, the reinforcing sheet and the disc body jointly define a heat conduction channel, and in the cooking process, external heat can enter the inside of the heat conduction channel through the opening of the heat conduction channel and be transmitted to the disc body through the heat conduction channel, so that the disc body is uniformly heated, thereby improving the structural strength of the disc body and ensuring the uniformity of heat conduction of the disc body, and improving the cooking effect of food. BRIEF DESCRIPTION OF DRAWINGS

[0018] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following will briefly introduce the drawings needed to be used in the embodiments or the prior art description. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0019] Figure 1 FIG. 1 is a structural schematic view of a cooking disc in a first embodiment of the present application;

[0020] Figure 2 FIG. 2 is a structural schematic view of the cooking disc in another perspective view in the first embodiment of the present application;

[0021] Figure 3 FIG. 3 is a structural schematic view of a cooking disc in a second embodiment of the present application;Figure 1 partial sectional view in direction A-A;

[0022] Figure 4 structure schematic view of the cooking plate in the second embodiment of the present application;

[0023] Figure 5 structure schematic view of the cooking plate in the second embodiment of the present application;

[0024] Figure 6 structure schematic view of the cooking plate in the second embodiment of the present application; Figure 4 partial sectional view in direction B-B;

[0025] Figure 7 structure schematic view of the reinforcing sheet in the embodiment of the present application.

[0026] In the drawings, various elements are labeled the same as follows:

[0027] 100 - plate body; 110 - base portion; 110a - upper surface; 110b - lower surface; 120 - side wall portion; 130 - connecting portion; 111 - oil discharge hole; 112 - oil discharge groove;

[0028] 200 - reinforcing sheet; 201 - heat conduction channel; 202 - heat conduction hole;

[0029] 300 - oil guide; 301 - oil guide channel. DETAILED DESCRIPTION

[0030] In order to make the technical problems to be solved by the present application, technical solutions and beneficial effects clearer, the present application will be further described in detail below in combination with the drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and not intended to limit the present application.

[0031] It should be noted that when an element is referred to as being "fixed to" or "disposed on" another element, it can be directly on the other element or indirectly on the other element. When an element is referred to as being "connected to" another element, it can be directly connected to the other element or indirectly connected to the other element.

[0032] It should be understood that the terms "length", "width", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, and are only used to facilitate the description of the present application and simplify the description, and therefore cannot be understood as indicating or implying that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as limiting the present application.

[0033] In addition, the terms "first", "second", etc. are used only for descriptive purposes and should not be construed as implying or suggesting relative importance or an indicated number of technical features. Thus, features defined with "first", "second", etc. can explicitly or implicitly include one or more of the features. In the description of the present application, the meaning of "a plurality" is two or more, unless otherwise explicitly and specifically limited.

[0034] In a first aspect, the embodiments of the present application provide a cooking plate. As shown in Figures 1-7 The cooking plate includes a plate body 100 and at least one reinforcing sheet 200. The plate body 100 includes a base portion 110 having an upper surface 110a and a lower surface 110b facing away from each other. The reinforcing sheet 200 is arranged on the lower surface 110b and has a cross-section perpendicular to the extending direction of the reinforcing sheet 200 in a bending shape, so that at least two connecting ends are formed in the width direction of the reinforcing sheet 200, and the at least two connecting ends are connected to the lower surface 110b. The reinforcing sheet 200 and the base portion 110 jointly form a heat conduction channel 201, and the heat conduction channel 201 has an opening connected to an external space.

[0035] The plate body 100 can be made of a metal material or a non-metal material with good thermal conductivity, such as stainless steel, ceramic, etc. The shape of the plate body 100 can be rectangular, circular or any geometric shape according to actual cooking needs, so as to be suitable for different cooking scenes.

[0036] The base portion 110 is a plate-shaped structure with a certain area, which is the main supporting structure of the plate body 100. The base portion 110 is placed horizontally during use, and the upper surface 110a of the base portion 110 is used to carry food materials, and the lower surface 110b is used to contact a heating source.

[0037] As shown in Figure 6 and Figure 7 The reinforcing sheet 200 can be made of the same material as the plate body 100 to have better thermal conductivity and structural stability. The reinforcing sheet 200 has a long strip structure, and the reinforcing sheet 200 can extend in a straight line or in a curved wave shape. The cross-section of the reinforcing sheet 200 perpendicular to the extending direction of the reinforcing sheet 200 is in a bending shape. For example, the reinforcing sheet 200 is composed of two reinforcing plates at a certain angle, and the two reinforcing plates can be integrally formed or fixedly connected after being separately formed, so that the cross-section of the reinforcing sheet 200 is in a V shape, and two connecting ends are formed in the width direction of the reinforcing sheet 200. The connecting ends of the reinforcing sheet 200 can be fixed to the lower surface 110b of the base portion 110 by welding or riveting, so as to ensure the firm connection between the reinforcing sheet 200 and the base portion 110. In addition, the cross-section of the reinforcing sheet 200 can also be in a U shape, a W shape or other bending shapes to adapt to different design needs.

[0038] The reinforcing sheet 200 is arranged in a bent manner, forming a triangular structure between the reinforcing sheet 200 and the base portion 110, thereby improving the overall structural strength of the disc body 100 and preventing the disc body 100 from being deformed by heat. In addition, the reinforcing sheet 200 arranged in a bent manner forms a heat conduction channel 201 between the reinforcing sheet 200 and the base portion 110. The heat conduction channel 201 has an opening. During cooking, heat can enter the heat conduction channel 201 through the opening and be transmitted to the disc body 100 through the heat conduction channel 201, so that the disc body 100 is uniformly heated and the heating effect on the food is improved. In this way, the structural strength and heat conduction performance of the disc body 100 are taken into account, the heat is uniformly distributed during cooking, and the food is uniformly heated.

[0039] In some embodiments, the opening can further include at least one heat conduction hole 202 formed in the reinforcing sheet 200. The heat conduction hole 202 can be a through hole in a circular, elliptical or other arbitrary shape. The heat conduction hole 202 can be arranged perpendicular to the base portion 110, so that heat can enter the heat conduction channel 201 more directly and accelerate heat conduction efficiency.

[0040] The heat conduction hole 202 can be arranged at any position. For example, the heat conduction hole 202 can be arranged at the bent portion of the reinforcing sheet 200, that is, the heat conduction hole 202 penetrates two reinforcing plates constituting the reinforcing sheet 200, so that the size of the heat conduction hole 202 can be increased while ensuring the structural strength of the reinforcing sheet 200, and heat can be more efficiently transmitted to the heat conduction channel 201. Of course, the heat conduction hole 202 can also be arranged on the two reinforcing plates constituting the reinforcing sheet 200.

[0041] The number of heat conduction holes 202 can be multiple. The multiple heat conduction holes 202 are arranged in a spaced manner along the extension direction of the heat conduction channel 201, so as to form multiple vertical openings on the reinforcing sheet 200, so that heat is uniformly distributed in the heat conduction channel 201, and heat conduction efficiency is further improved.

[0042] In addition, as shown in Figure 2 and Figure 5 , both extension ends of the reinforcing sheet 200 can be arranged in an open manner, so as to form openings at both ends of the heat conduction channel 201, which can allow heat to enter, increase the direction of heat entering the heat conduction channel 201, and improve the flow effect of heat in the heat conduction channel 201.

[0043] In some embodiments, the number of reinforcing sheets 200 is multiple. The multiple reinforcing sheets 200 are arranged in a spaced manner on the lower surface 110b.

[0044] The arrangement of the multiple reinforcing sheets 200 on the lower surface 110b can be parallel, staggered or grid-shaped. The arrangement can be based on the area of the disc body 100 that is prone to deformation by heat, so as to improve the overall structural strength of the disc body 100, optimize the heat conduction path, and ensure uniform distribution of heat.

[0045] As shown in Figure 5 As shown in Figure 2 As shown in

[0046] In some embodiments, the disc body 100 further comprises a side wall portion 120 arranged around the periphery of the base portion 110, and the base portion 110 and the lower surface jointly define a receiving groove.

[0047] Specifically, the side wall portion 120 can be composed of a plurality of side plates, the number of the side plates is the same as the number of the peripheral edges of the base portion 110 and corresponds one by one, the side plates can be perpendicular to the base portion 110, the bottom edges of the side plates are connected to the base portion 110, and adjacent two side plates are connected to each other, so that the plurality of side plates form the side wall portion 120 around the periphery of the base portion 110. Among them, each side plate constituting the side wall portion 120 can be integrally formed with the base portion 110, for example, the entire disc body 100 is made by stamping process, and the side plates can also be separately manufactured and then fixed to the edge of the base portion 110 by welding.

[0048] The side wall portion 120 and the upper surface 110a of the base portion 110 jointly define a receiving groove, at this time the upper surface 110a of the base portion 110 serves as the bottom surface of the receiving groove, and during cooking, the food materials are placed in the receiving groove, which can avoid the food materials or seasonings from sliding off the edge of the disc body 100, and can also prevent the oil droplets generated during cooking from splashing out of the edge of the disc body 100.

[0049] The side wall portion 120 can also be provided with a handle structure, for example Figure 4 As shown in

[0050] In addition, the cooking disc can also comprise one or more connecting portions 130 arranged on the lower surface 110b of the base portion 110, for fixing the disc to a cooking appliance. As shown in Figure 2 and Figure 5 As shown in

[0051] The connecting portion 130 can have external threads to enable the connecting portion 130 to be fixed to a corresponding position of the cooking utensil using a nut, and to support the cooking plate in the cooking utensil using a plurality of connecting portions 130 to ensure the position of the cooking plate is stable during cooking. This also enables the cooking plate to be easily mounted and removed from the cooking utensil, and facilitates the removal of the cooking plate from the cooking utensil for cleaning and maintenance after cooking is completed.

[0052] In some embodiments, the base portion 110 is provided with oil discharge holes 111 extending through the base portion 110 from the upper surface 110a to the lower surface 110b, and the cross section of the base portion 110 perpendicular to the upper surface 110a and passing through the oil discharge holes 111 is flared.

[0053] The oil discharge holes 111 are through holes extending through the base portion 110 from top to bottom, and are used to discharge excess oil during cooking. The shape of the oil discharge holes 111 can be circular, oval or other geometric shapes, and the edges of the oil discharge holes 111 can be rounded. On the one hand, this enables the oil to be smoothly discharged through the rounded edges and reduces the risk of backflow along the edges of the oil discharge holes 111 to the lower surface 110b of the base portion 110. On the other hand, this reduces the sharpness of the oil discharge hole 111 and avoids accidental injury during operation.

[0054] The upper surface 110a of the base portion 110 should be inclined with respect to the horizontal plane, and the upper surface 110a should be inclined towards the center of the oil discharge hole 111, so that the oil generated during cooking can naturally flow to the oil discharge hole 111. It will be appreciated that the inclination of the upper surface 110a in different directions relative to the oil discharge hole 111 is different, so that the cross section of the base portion 110 perpendicular to the upper surface 110a and passing through the oil discharge hole 111 is flared, so that the oil in each region of the base portion 110 can be collected at the oil discharge hole 111. In actual production, the entire base portion 110 can be inclined, and the thickness of each region of the base portion 110 can be kept constant, which reduces the difficulty of preparing the inclined upper surface 110a.

[0055] The position of the oil discharge hole 111 on the base portion 110 can be arbitrary, as shown in Figure 1 The oil discharge hole 111 can be arranged near one corner of the base portion 110. As shown in Figure 4 The oil discharge hole 111 can also be arranged at the middle of one side edge of the base portion 110. The upper surface 110a of the base portion 110 can be arranged in a corresponding inclined structure according to the position of the oil discharge hole 111. In addition, the number of oil discharge holes 111 can also be multiple, which will not be described in detail in this embodiment.

[0056] By setting the oil drain hole 111, the excess oil generated during cooking is guided by the upper surface 110a of the base portion 110 to converge at the oil drain hole 111 and is discharged into the containing groove through the oil drain hole 111, avoiding oil stains from accumulating on the upper surface 110a to affect the taste of the food material, and also facilitating the cleaning of the cooking tray after cooking is completed.

[0057] In some embodiments, the base portion 110 is provided with an oil drain groove 112 on the upper surface 110a, which extends in a strip shape on the upper surface 110a and penetrates the hole wall of the oil drain hole 111.

[0058] The oil drain groove 112 is a groove structure provided on the upper surface 110a, and the oil drain groove 112 can be directly formed on the base portion 110 by a stamping process. The width and depth of the oil drain groove 112 can be adapted according to the size of the oil drain hole 111, and the extension direction of the oil drain groove 112 can be parallel to the length direction or the width direction of the base portion 110, or can be inclined relative to the length direction or the width direction of the base portion 110. One side of the oil drain groove 112 penetrates the hole wall of the oil drain hole 111, so that the oil drain groove 112 is in communication with the oil drain hole 111.

[0059] The number of oil drain grooves 112 can be set to be multiple, for example Figure 4 As shown, the upper surface 110a of the base portion 110 is provided with three oil drain grooves 112, which are arranged around the circumferential side of the oil drain hole 111, and two of the three oil drain grooves 112 extend in parallel to the length direction of the base portion 110, and the other oil drain groove 112 extends in parallel to the width direction of the base portion 110.

[0060] Since the upper surface 110a is inclined towards the center of the oil drain hole 111, the oil drain groove 112 provided on the upper surface 110a is also inclined towards the center of the oil drain hole 111, so that the oil generated during cooking can first converge in the nearby oil drain groove 112 and then be guided to the oil drain hole 111 through the oil drain groove 112, improving the oil draining effect.

[0061] In some embodiments, the cooking tray further comprises an oil guide 300 mounted on the lower surface 110b, and the oil guide 300 is provided with an oil guide channel 301 in communication with the oil drain hole 111.

[0062] Specifically, the oil guide 300 is a housing structure mounted on the base portion 110, and the oil guide 300 is hollow inside to form an oil guide channel 301, which should have an inlet and an outlet. The inlet can be arranged at the top of the oil guide 300, and the outlet can be arranged at the bottom or the side of the oil guide 300. After the oil guide 300 is mounted on the lower surface 110b of the base portion 110, the inlet of the oil guide channel 301 is connected with the oil discharge hole 111, so that the oil discharge hole 111 is in communication with the oil guide channel 301.

[0063] The oil guide 300 and the base portion 110 can be connected and fixed by clamping, fastening, or the like. For example, the lower surface 110b of the base portion 110 is provided with an annular flange at the oil discharge hole 111, the inlet arranged at the top of the oil guide 300 has a shape matching the outer contour shape of the annular flange, and the size of the inlet is slightly smaller than the outer contour size of the annular flange, so that the inlet is sleeved on the annular flange, realizing the connection of the oil guide 300 and the base portion 110, and simultaneously connecting the oil discharge hole 111 and the oil guide channel 301.

[0064] The oil guide channel 301 can further guide and collect the discharged oil, ensuring that the oil does not overflow outside the cooking tray, thereby keeping the cooking area clean. In addition, the outlet side of the oil guide 300 can be provided with an oil collecting structure such as an oil cup to collect the discharged oil, making the processing of the oil more convenient.

[0065] In a second aspect, the application also provides a cooking appliance, which comprises a heating device and the cooking tray in the first aspect. The heating device is used to heat the cooking tray.

[0066] Specifically, the cooking appliance can be a grill oven, an oven, or other cooking utensils that use a cooking tray to cook food. The heating device can be an electric heating element, a gas burner, or an infrared heater, etc. The heating device is arranged at a position corresponding to the cooking tray. In use, the cooking tray can be installed above the heating device, and the heat generated by the heating device is transmitted upward to the cooking tray, which transmits the heat to the food to achieve cooking.

[0067] In the heating process, the reinforcing ribs arranged on the lower surface 110b of the tray body 100 can improve the structural strength of the tray body 100, so that the tray body 100 is not easily deformed by heat. At the same time, the heat conduction channels 201 and the plurality of heat conduction holes 202 arranged on the reinforcing ribs can help the heat to be uniformly in contact with the tray body 100 for heat conduction, improve the uniformity of the heat received by the tray body 100, and make the food receive more uniform heat in the cooking process, thereby improving the cooking effect of the food.

[0068] The above only describes preferred embodiments of the present application and is not used to limit the present application, and any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.

Claims

1. A cookware pan characterized by, The cooking tray comprises: a disc body comprising a base portion having an upper surface and a lower surface facing away from each other; at least one reinforcing sheet arranged on the lower surface, the reinforcing sheet being in a bent shape in a cross section perpendicular to a direction of extension of the reinforcing sheet, so that at least two connecting ends are formed in a width direction of the reinforcing sheet, the at least two connecting ends are connected to the lower surface, and the reinforcing sheet and the base portion jointly define a heat conduction channel having an opening communicating with an external space.

2. The cook plate of claim 1, wherein, The opening comprises at least one heat conduction hole arranged on the reinforcing sheet.

3. The cook plate of claim 2, wherein, The heat conduction hole is arranged at a bent portion of the reinforcing sheet.

4. The cook plate of claim 2, wherein, The heat conduction hole is arranged at a bent portion of the reinforcing sheet.

5. The cook plate of claim 1, wherein, The heat conduction hole is arranged at a bent portion of the reinforcing sheet.

6. The cook plate according to any one of claims 1-5, wherein, The heat conduction hole is arranged at a bent portion of the reinforcing sheet.

7. The cook plate according to claim 6, characterized in that The disc body further comprises a side wall portion arranged around a periphery of the base portion, and the base portion and the lower surface jointly define a receiving groove.

8. The cook plate according to claim 7, characterized in that The base portion is provided with an oil discharge hole penetrating through the upper surface to the lower surface, and a cross section of the base portion perpendicular to the upper surface and passing through the oil discharge hole is in a flared shape.

9. The cook plate of claim 7, wherein, The base portion is provided with an oil discharge groove on the upper surface, the oil discharge groove extending in a strip shape on the upper surface and penetrating through a hole wall of the oil discharge hole.

10. A cooking appliance characterized by, The cooking tray further comprises an oil guide member mounted on the lower surface, and the oil guide member is provided with an oil guide channel communicating with the oil discharge hole. The cooking tray comprises a heating device for heating the cooking tray.

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