Baking tray
By designing a baking pan with a flat bottom wall and a three-layer structure, the problems of easy dirt accumulation in the recessed area and uneven heating were solved, resulting in improved stability, cleanliness, and heating effect, and extended service life.
Patent Information
- Application Number
- CN202520216634.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-11
- Publication Date
- 2026-01-23
- Estimated Expiration
- 2035-02-11
AI Technical Summary
Existing baking pans have recessed areas that easily trap dirt and are difficult to clean, affecting the user experience, while raised areas cause uneven heating.
Design a baking pan with a flat outer bottom surface and a raised inner surface. It adopts a three-layer structure including an anti-stick layer, a heat-conducting layer, and a base layer. The materials are stainless steel and aluminum or aluminum alloy. The raised part is manufactured by a high-tonnage extrusion deformation process to ensure that the thermal expansion coefficients of the materials are consistent, thereby enhancing structural consistency and thermal conductivity.
It improves the stability and cleanability of the baking pan, enhances heating effect, extends service life, and improves user experience and safety.
Smart Images
Figure CN223817394U_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of kitchen utensils, in particular to an oven tray. BACKGROUND
[0002] An oven is a kind of sealed electrical appliance for baking food or drying products, which needs to place an oven tray in the oven during use, and place food to be baked on the oven tray, so as to bake the food. The oven tray is usually provided with a plurality of protrusions for forming oil drainage grooves to improve the heating uniformity of the food. However, the protrusions on the oven tray are formed by a stretching process, and at the same time that the protrusions are formed on the upper surface of the oven tray, corresponding recesses are formed on the lower surface of the oven tray, which causes the recesses on the lower surface of the oven tray to easily contain dirt during use of the oven tray, and the recesses are not easy to clean, which affects the user's experience. CONTENT OF THE UTILITY MODEL
[0003] The present application provides an oven tray to solve the technical problem that the oven tray is not easy to clean in the prior art.
[0004] The present application provides an oven tray, which comprises at least three layers stacked in the wall thickness direction of the oven tray; the oven tray has a bottom wall, and the bottom wall comprises an inner end face and an outer end face arranged oppositely; wherein the outer end face is a plane, and the inner end face has at least one protrusion.
[0005] In this embodiment, the outer end face of the bottom wall of the oven tray is a plane, so that the contact area of the outer end face of the bottom wall and the external supporting surface can be increased during placement or use of the oven tray, the stability of the oven tray during placement or use is improved, and the use safety of the oven tray is improved. Since the outer end face of the bottom wall is used to contact the outside, the outer end face of the bottom wall is a plane, which can avoid the bottom wall containing more dirt during long-term use of the oven tray, and the outer end face of the bottom wall can be easily cleaned, so that the user's experience can be further improved. At the same time, the inner end face of the bottom wall can have at least one protrusion, and in the process of baking food materials using the oven tray, the water or oil on the surface of the food materials can be contained in the grooves formed between adjacent protrusions after being separated from the food materials, so that the water or oil generated is not all stacked between the food materials and the inner end face of the bottom wall, and the heating effect of the oven tray on the food materials is improved.
[0006] In addition, the oven tray can also comprise at least three layers stacked in the wall thickness direction of the oven tray, which can not only enhance the strength of the oven tray and prolong the service life of the oven tray, but also improve the thermal conductivity of the oven tray by setting a material with good thermal conductivity, and further improve the heating effect of the oven tray on the food materials.
[0007] In a specific embodiment, the oven tray comprises a release layer, a thermal conductive layer and a substrate layer stacked in sequence in the wall thickness direction of the oven tray.
[0008] In the embodiment, the baking tray comprises a release layer, a heat-conducting layer and a base layer stacked in sequence along the thickness direction. In actual use, the release layer is used to directly contact with food materials, thereby improving the release effect between the baking tray and the food materials. The base layer is used to directly contact with a placement table or a heating device (external support surface), thereby meeting the required use strength of the baking tray. Meanwhile, the heat-conducting layer is located between the release layer and the base layer, thereby improving the heat-conducting effect of the baking tray and protecting the heat-conducting layer by the release layer and the base layer.
[0009] In a specific embodiment, the base layer is in a flat structure, and the release layer and the heat-conducting layer are raised along a side away from the base layer to form the raised portion. The release layer and the base layer are made of the same material.
[0010] In the embodiment, the release layer and the base layer can be made of the same material and have the same thickness. Since the raised portion on the baking tray is manufactured by a large-tonnage extrusion deformation process and the raised portion comprises a part of the release layer structure and a part of the heat-conducting layer structure, i.e., the raised portion is formed by extruding the release layer and the heat-conducting layer. In the manufacturing process of the raised portion, the baking tray as a whole is placed in a cavity, and a heating process is accompanied in the extrusion process. Therefore, the release layer and the base layer of the baking tray are made of the same material with the same coefficient of thermal expansion, which can reduce the deformation of other areas of the baking tray in the heating and extrusion process, thereby reducing the residual stress in the extrusion process of the baking tray and preventing the baking tray from being deformed in the subsequent use process. In addition, the release layer and the base layer have the same thickness, which can further improve the consistency of the structure of the baking tray.
[0011] In a specific embodiment, the release layer is a stainless steel layer, the heat-conducting layer is an aluminum layer or an aluminum alloy layer, and the base layer is a stainless steel layer.
[0012] In the embodiment, the release layer can be a stainless steel layer, the heat-conducting layer can be an aluminum layer or an aluminum alloy layer, and the base layer can be a stainless steel layer. Stainless steel has high strength and good corrosion resistance, and the surface of stainless steel is smooth and has certain release performance. Therefore, the release layer and the base layer are made of stainless steel, which can meet the required strength of the baking tray, prolong the service life of the release layer and the base layer, and improve the protection effect of the heat-conducting layer. Meanwhile, aluminum and aluminum alloy have good heat-conducting effect and light weight, so the heat-conducting layer is made of aluminum or aluminum alloy, which can improve the heat-conducting effect of the heat-conducting layer and the overall portability of the baking tray, thereby facilitating the taking or placing of the baking tray.
[0013] In one specific embodiment, the baking tray satisfies at least one of the following conditions: the thickness D4 of the baking tray satisfies 2.0 mm≤D4≤4.0 mm, the thickness D1 of the anti-sticking layer satisfies 0.4 mm≤D1≤0.6 mm, the thickness D2 of the heat-conducting layer satisfies 0.8 mm≤D2≤2.8 mm, and the thickness D3 of the base layer satisfies 0.4 mm≤D3≤0.6 mm.
[0014] In this embodiment, the thickness D4 of the baking tray can satisfy 2.0 mm≤D4≤4.0 mm. If the thickness D4 is too large, the thickness of the baking tray is too large, which affects the heating effect of the baking tray and makes the volume and weight of the baking tray large, affecting the portability of the baking tray. If the thickness D4 is too small, the thickness of the baking tray is too small, and the strength of the baking tray is low. During the heating process of the baking tray, the baking tray is easily deformed by heat, affecting subsequent use. Therefore, making the thickness D4 of the baking tray satisfy 2.0 mm≤D4≤4.0 mm can ensure that the strength and heating effect of the baking tray meet the use requirements. The thickness D4 of the baking tray can be 2.0 mm, 3.0 mm, 4.0 mm, etc.
[0015] The thickness D1 of the anti-sticking layer can satisfy 0.4 mm≤D1≤0.6 mm, which can ensure the use strength of the anti-sticking layer while avoiding the thickness of the anti-sticking layer being too large to affect the overall heating effect of the baking tray. The thickness D1 of the anti-sticking layer can be 0.4 mm, 0.5 mm, 0.6 mm, etc. The thickness D2 of the heat-conducting layer can satisfy 0.8 mm≤D2≤2.8 mm, which can ensure the overall heating effect of the baking tray while avoiding the volume of the baking tray being too large to affect the use convenience of the baking tray. The thickness D2 of the heat-conducting layer can be 0.8 mm, 1.6 mm, 2.0 mm, 2.8 mm, etc. The thickness D3 of the base layer can satisfy 0.4 mm≤D3≤0.6 mm, which can ensure the use strength of the base layer while avoiding the thickness of the base layer being too large to affect the overall heating effect of the baking tray. The thickness D3 of the base layer can be 0.4 mm, 0.5 mm, 0.6 mm, etc.
[0016] In one specific embodiment, the baking tray includes a bottom wall and a side wall, and the minimum distance L3 between the protruding portion and the side wall satisfies 20 mm≤L3≤30 mm.
[0017] In the embodiment, the baking tray further comprises a side wall integrally formed with the bottom wall, which can avoid the water or oil splashed to the outside during the heating process of the food, thereby preventing the user from being scalded and improving the use safety of the baking tray. In addition, the user can hold or place the baking tray by grabbing the side wall with a temperature slightly lower than the bottom wall, thereby improving the use convenience of the baking tray. Meanwhile, the baking tray is provided with a plurality of protrusions distributed along the second direction of the baking tray, and the minimum distance L3 between the protrusions and the side wall (i.e. the distance between the outermost protrusion and the side wall) satisfies 20mm≤L3≤30mm, which facilitates the cleaning of the connection between the bottom wall and the side wall of the baking tray and improves the area of the inner end surface occupied by the plurality of protrusions. During the baking process of the food, the entire structure of the food is located within the projection range of the plurality of protrusions along the thickness direction of the baking tray. The minimum distance L3 between the protrusions and the side wall can be 20mm, 25mm, 30mm, etc.
[0018] In a specific embodiment, the base layer and the heat-conducting layer have a recess at the connection between the bottom wall and the side wall, which is recessed towards the direction of the anti-sticking layer.
[0019] In the embodiment, after the production of the baking tray is completed, the outer end surface of the bottom wall and the outer surface of the side wall are integrally sprayed. In order to ensure that the baking tray can be used on a heating device such as an induction cooker, after the integral spraying is completed, the outer end surface of the bottom wall of the baking tray needs to be sanded to expose the base layer of the stainless steel material. By providing a recess at the connection between the bottom wall and the side wall, which is recessed towards the direction of the anti-sticking layer, the outer end surface of the bottom wall of the baking tray can be sanded separately. This not only ensures that the baking tray can be used on a heating device such as an induction cooker, but also avoids affecting the coating on the outer surface of the side wall during the sanding process, reduces the difficulty of the sanding process, and increases the coverage area of the coating on the side wall to improve the protection effect of the coating on the side wall.
[0020] In a specific embodiment, the baking tray has a plurality of protrusions extending along the first direction, and the plurality of protrusions are spaced apart along the second direction.
[0021] In the embodiment, when the baking tray is rectangular, the protrusions extend along the first direction (i.e. the length direction) of the baking tray. During the use of the baking tray, the contact area between the protrusions and the food can be increased to support the food, so that the food is not completely attached between the partial area and the inner end surface of the bottom wall, thereby improving the anti-sticking effect of the baking tray. Meanwhile, the baking tray can have a plurality of protrusions, and the plurality of protrusions are spaced apart along the second direction (i.e. the width direction) of the baking tray. The oil drainage groove can be formed between adjacent protrusions, and part of the water or oil generated by the food during the baking process can be contained in the oil drainage groove, thereby preventing the water or oil from accumulating between the food and the inner end surface, and improving the baking effect of the food.
[0022] In a specific embodiment, the distance L1 between adjacent protrusions in the second direction satisfies 18mm≤L1≤22mm; and / or, the width L2 of the protrusion in the second direction satisfies 8mm≤L2≤12mm.
[0023] In the embodiment, the distance L1 between the protrusions can be 18mm, 20mm, 22mm, etc. The distance L1 should not be too large or too small. When it is too small, the distance between the protrusions is too small, so that the volume of the oil drainage groove formed is small. When the food produces more water or oil during the roasting process, the oil drainage groove can accommodate less water or oil, which affects the roasting effect of the baking tray. Moreover, the distance between the protrusions is too small, which increases the processing difficulty. When it is too large, the distance between the protrusions is too large. When roasting food with a small volume, the food is easy to contact the oil drainage groove or accumulate in the oil drainage groove, which affects the roasting effect of the food. Therefore, when the distance L1 between the protrusions satisfies 18mm≤L1≤22mm, the use requirement of the baking tray 1 can be met. Meanwhile, the width L2 of the protrusion can be 8mm, 10mm, 12mm, etc. The width L2 should not be too large or too small. When it is too small, the width of the protrusion is too small, which results in that the contact area between the protrusion and the food is too small, and the protrusion cannot support the food. When it is too large, the width of the protrusion is too large, which results in that the contact area between the protrusion and the food is too large. During the roasting process of the food, the water or oil produced by the food is easy to accumulate between the food and the protrusion, which affects the roasting effect of the food. Therefore, when the width L2 of the protrusion satisfies 8mm≤L2≤12mm, the use requirement of the baking tray can be met.
[0024] In a specific embodiment, the height H1 of the protrusion relative to the second end face in the thickness direction of the baking tray satisfies 0.5mm≤H1≤1.5mm.
[0025] In the embodiment, the height H1 of the protrusion relative to the inner end face can be 0.5mm, 1.0mm, 1.5mm, etc. The height H1 should not be too large or too small. When it is too small, the height of the protrusion relative to the inner end face is too small, which results in that the volume of the oil drainage groove formed between adjacent protrusions is too small. When the food produces more water or oil during the roasting process, the oil drainage groove can accommodate less water or oil. When it is too large, the height of the protrusion relative to the inner end face is too large, which results in that the distance between the food and the inner end face is large, which affects the heating effect of the baking tray on the food and reduces the volume of the baking tray as a whole. Therefore, when the height H1 of the protrusion relative to the inner end face satisfies 0.5mm≤H1≤1.5mm, the use requirement of the baking tray can be met. BRIEF DESCRIPTION OF DRAWINGS
[0026] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed to be used in the embodiments will be briefly introduced as follows. Obviously, the drawings in the following description are only some embodiments of the present application, and for those skilled in the art, other drawings can be obtained based on these drawings without any creative effort.
[0027] Figure 1 The structural schematic diagram of the baking tray provided by the present application in a specific embodiment;
[0028] Figure 2 The cross-sectional view of Figure 1
[0029] Figure 3 The local enlarged view of I part in Figure 2
[0030] Figure 4 The top view of Figure 1
[0031] Figure 5 The local enlarged view of II part in Figure 2
[0032] Reference signs:
[0033] 1-baking tray;
[0034] 11-bottom wall;
[0035] 111-outer end surface;
[0036] 112-inner end surface;
[0037] 113-protruding part;
[0038] 12-side wall;
[0039] 13-anti-sticking layer;
[0040] 14-heat-conducting layer;
[0041] 15-base layer;
[0042] 16-recessed part;
[0043] 17-oil drainage groove. DETAILED DESCRIPTION
[0044] In order to better understand the technical solutions of the present application, the embodiments of the present application will be described in detail below with reference to the drawings.
[0045] It should be noted that the embodiments described are only some of the embodiments of the present application, but not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative work fall within the scope of protection of the present application.
[0046] The terms used in the embodiments of the present application are only for the purpose of describing the specific embodiments, and are not intended to limit the present application. The singular forms "a", "said" and "the" used in the embodiments of the present application and the appended claims are also intended to include the plural forms, unless the context clearly indicates otherwise.
[0047] It should be understood that the term "and / or" used herein only describes the association relationship of the associated objects, which means that there can be three relationships, for example, A and / or B, which can represent the three cases of A alone, A and B together, and B alone. In addition, the character " / " herein generally represents an "or" relationship between the front and rear associated objects.
[0048] The embodiments of the present application provide a baking tray 1, as shown in the drawings, the baking tray 1 comprises at least three layers of structures stacked along the wall thickness direction of the baking tray 1, and the baking tray 1 also has a bottom wall 11, the bottom wall 11 comprises oppositely arranged inner and outer end faces 112 and 111. Wherein, the outer end face 111 can be a plane, and the inner end face 112 can have at least one protruding portion 113. Figures 1 to 3
[0049] In the embodiments, the outer end face 111 of the bottom wall 11 of the baking tray 1 is a plane, so that the contact area of the outer end face 111 of the bottom wall 11 with the external supporting surface can be increased during the placement or use of the baking tray 1, and the stability of the baking tray 1 during the placement or use can be improved, so as to improve the use safety of the baking tray 1. Since the outer end face 111 of the bottom wall 11 is used to contact the outside, making the outer end face 111 of the bottom wall 11 a plane can avoid the bottom wall 11 from containing more dirt during long-time use of the baking tray 1, and can facilitate the cleaning of the outer end face 111 of the bottom wall 11, so as to further improve the use experience of the user. At the same time, the inner end face 112 of the bottom wall 11 can have at least one protruding portion 113, so that the water or oil on the surface of the food can be accommodated in the groove formed between the adjacent protruding portions 113 during the baking of the food by the baking tray 1, and the water or oil generated can be avoided from being completely stacked between the food and the inner end face 112 of the bottom wall 11, so as to improve the heating effect of the baking tray 1 on the food.
[0050] In addition, the baking tray 1 can also comprise at least three layers of structures stacked along the wall thickness direction of the baking tray 1, which can not only enhance the strength of the baking tray 1 and prolong the service life thereof, but also can improve the heat conductivity of the baking tray 1 by arranging materials with good heat conductivity, so as to further improve the heating effect of the baking tray 1 on the food.
[0051] As shown in the above embodiments, Figures 1 to 3 The baking tray 1 can further include a side wall 12 circumferentially connected to the bottom wall 11, and the bottom wall 11 and the side wall 12 are integrally formed. In the thickness direction of the wall of the baking tray 1, the baking tray 1 can include a release layer 13, a heat-conducting layer 14, and a base layer 15 which are sequentially stacked.
[0052] In the present embodiment, the thickness direction of the wall is a direction perpendicular to the wall surface of the baking tray 1, that is, the thickness direction Z of the bottom wall 11 of the baking tray 1 can be the thickness direction Z as shown in the thickness direction Z in Figure 1 the present embodiment, and the thickness direction of the side wall 12 of the baking tray 1 is a direction perpendicular to the side wall 12, such as the length direction X or the width direction Y as shown in the length direction X or the width direction Y in Figure 1 the present embodiment.
[0053] In the present embodiment, the baking tray 1 further includes a side wall 12 integrally formed with the bottom wall 11, which can prevent moisture or oil splashing from the baking tray 1 during the heating process of the food, thereby preventing burns to the user, thereby improving the safety of the baking tray 1. The user can also hold or place the baking tray 1 by grabbing the side wall 12 which is slightly lower in temperature than the bottom wall 11, thereby improving the convenience of the baking tray 1. At the same time, the baking tray 1 includes a release layer 13, a heat-conducting layer 14, and a base layer 15 which are sequentially stacked in the thickness direction of the wall, in the actual use of the baking tray 1, the release layer 13 is used to directly contact the food, which can improve the release effect between the baking tray 1 and the food, the base layer 15 is used to directly contact the placement table or the heating device (external support surface), which can meet the required use strength of the baking tray 1, at the same time, the heat-conducting layer 14 is located between the release layer 13 and the base layer 15, which can improve the heat-conducting effect of the baking tray 1, and the release layer 13 and the base layer 15 can also protect the heat-conducting layer 14.
[0054] In the present embodiment, the release layer 13 can be a stainless steel layer, the heat-conducting layer 14 can be an aluminum layer or an aluminum alloy layer, and the base layer 15 can be a stainless steel layer. Stainless steel has high strength and good corrosion resistance, and the surface of stainless steel is smooth and has certain release performance, so the release layer 13 and the base layer 15 are made of stainless steel, which can meet the required strength of the baking tray 1, prolong the service life of the release layer 13 and the base layer 15, and improve the protection effect of the heat-conducting layer 14. At the same time, aluminum and aluminum alloy both have good heat-conducting effect and light weight, so the heat-conducting layer 14 is made of aluminum or aluminum alloy, which can improve the heat-conducting effect of the heat-conducting layer 14 and the overall lightness of the baking tray 1, thereby facilitating the holding or placement of the baking tray 1.
[0055] In the above embodiment, the production of the baking tray 1 can include, but is not limited to, the following steps: firstly, the raw materials of the anti-sticking layer 12, the heat-conducting layer 14 and the base layer 15 are compounded, then the compounded raw materials are punched into a preset shape, and finally, the convex part 113 is generated on the inner end surface 112 of the baking tray 1 by a large-tonnage press.
[0056] In the above embodiment, as shown in Figures 1 to 3 The thickness D4 of the baking tray 1 can satisfy 2.0mm≤D4≤4.0mm, which should not be too large or too small. When it is too large, the thickness of the baking tray 1 is too large, which affects the heating effect of the baking tray 1, and makes the volume and weight of the baking tray 1 larger, which affects the portability of the baking tray 1. When it is too small, the thickness of the baking tray 1 is too small, which makes the strength of the baking tray 1 lower, and the baking tray 1 is easy to deform during the heating process, which affects the subsequent use. Therefore, the thickness D4 of the baking tray 1 satisfies 2.0mm≤D4≤4.0mm, which can ensure that the strength and heating effect of the baking tray 1 meet the use requirements. The thickness D4 of the baking tray 1 can be 2.0mm, 3.0mm, 4.0mm, etc.
[0057] The thickness D1 of the anti-sticking layer 13 can satisfy 0.4mm≤D1≤0.6mm, which can ensure the use strength of the anti-sticking layer 13, and also can avoid that the thickness of the anti-sticking layer 13 is too large to affect the overall heating effect of the baking tray 1. The thickness D1 of the anti-sticking layer 13 can be 0.4mm, 0.5mm, 0.6mm, etc.
[0058] The thickness D2 of the heat-conducting layer 14 can satisfy 0.8mm≤D2≤2.8mm, which can ensure the overall heating effect of the baking tray 1, and also can avoid that the volume of the baking tray 1 is too large to affect the use convenience of the baking tray 1. The thickness D2 of the heat-conducting layer 14 can be 0.8mm, 1.6mm, 2.0mm, 2.8mm, etc.
[0059] The thickness D3 of the base layer 15 can satisfy 0.4mm≤D3≤0.6mm, which can ensure the use strength of the base layer 15, and also can avoid that the thickness of the base layer 15 is too large to affect the overall heating effect of the baking tray 1. The thickness D3 of the base layer 15 can be 0.4mm, 0.5mm, 0.6mm, etc.
[0060] The thickness of the anti-sticking layer 13 and the base layer 15 can be the same or different. The specific thickness of each layer structure in the embodiment of the present application is not limited.
[0061] In the above embodiment, as shown in Figures 1 to 3 The base layer 15 can be a flat structure, and the anti-sticking layer 13 and the heat-conducting layer 14 can be convex on the side away from the base layer 15 to form the convex part 113. The materials of the anti-sticking layer 13 and the base layer 15 can be the same.
[0062] In this embodiment, the anti-stick layer 13 and the base layer 15 can be made of the same material and have the same thickness. Since the protrusion 113 on the baking tray 1 is manufactured using a high-tonnage extrusion deformation process, and the protrusion 113 includes part of the anti-stick layer 13 structure and part of the heat-conducting layer 14 structure, that is, the anti-stick layer 13 and the heat-conducting layer 14 protrude along the side opposite to the base layer 15 to form the protrusion 113. During the manufacturing process of the protrusion 113, the baking tray 1 needs to be placed entirely within the cavity, and a heating process is involved during extrusion. Therefore, making the anti-stick layer 13 and the base layer 15 of the baking tray 1 the same material with the same coefficient of thermal expansion can reduce deformation in other areas of the baking tray 1 during the heating and extrusion process, thereby reducing residual stress during the extrusion process and making the baking tray 1 less prone to deformation during subsequent use. Furthermore, making the thickness of the anti-stick layer 13 and the base layer 15 the same can further improve the consistency of the baking tray 1 structure.
[0063] In one specific embodiment, such as Figure 4 As shown, the baking pan 1 may have a plurality of protrusions 113 extending along a first direction of the baking pan 1, and the plurality of protrusions 113 may be arranged at intervals along a second direction of the baking pan 1.
[0064] In this embodiment, when baking pan 1 is as follows: Figure 4 When the rectangle shown is in the first direction of the baking pan 1, the protrusion 113 is aligned with the first direction of the baking pan 1 (i.e., Figure 4 Extending along the length direction X) of the baking pan 1, the protrusions 113 increase the contact area between the food and the food during use, thus supporting the food and preventing some areas of the food from completely adhering to the inner end face of the bottom wall, thereby improving the non-stick effect of the baking pan 1. Simultaneously, the baking pan 1 can have multiple protrusions 113, and these protrusions 113 extend along the second direction of the baking pan 1 (i.e.,...). Figure 4 The width direction (Y) of the protrusions is arranged at intervals, which can form an oil drain groove 17 between adjacent protrusions 113. During the baking process, some of the moisture or oil produced by the food can be contained in the oil drain groove 17, preventing it from accumulating between the food and the inner end face, thereby improving the baking effect of the food.
[0065] In another specific embodiment, when the baking pan is circular (not shown in the figure), multiple protrusions can extend along a first direction, and the multiple protrusions can be spaced apart along a second direction. The first direction can be the radial direction of the baking pan, and the second direction is perpendicular to the first direction and lies in the same plane as the first direction.
[0066] In other embodiments, the baking tray may also be other shapes, such as trapezoidal, rhomboid, etc. The specific shape of the baking tray is not limited in the embodiments of this application.
[0067] In one specific embodiment, such as Figure 4As shown, along the second direction, the spacing L1 between the plurality of protrusions 113 can satisfy 18mm≤L1≤22mm.
[0068] In this embodiment, the spacing L1 between the plurality of protrusions 113 can be 18mm, 20mm, 22mm, etc., and L1 should not be too large or too small. When too small, the spacing between the plurality of protrusions 113 is too small, so that the volume of the oil drainage groove 17 formed is small. When there is more moisture or oil during the cooking of the food, the oil drainage groove 17 can accommodate less moisture or oil, which affects the cooking effect of the baking tray 1, and the spacing between the plurality of protrusions 113 is too small, which is difficult to process. When too large, the spacing between the plurality of protrusions 113 is too large, and when cooking food with a small volume, the food is easy to contact the oil drainage groove 17 or accumulate in the oil drainage groove 17, which affects the cooking effect of the food. Therefore, when the spacing L1 between the plurality of protrusions 113 satisfies 18mm≤L1≤22mm, the use requirements of the baking tray 1 can be met.
[0069] In a specific embodiment, as shown in Figure 4 As shown, along the second direction, the width L2 of the protrusion 113 satisfies 8mm≤L2≤12mm.
[0070] In this embodiment, the width L2 of the protrusion 113 can be 8mm, 10mm, 12mm, etc., and L2 should not be too large or too small. When too small, the width of the protrusion 113 is too small, which leads to a small contact area between the protrusion 113 and the food, and the protrusion 113 cannot support the food. When too large, the width of the protrusion 113 is too large, which leads to a large contact area between the protrusion 113 and the food, and the moisture or oil generated during the cooking of the food is easy to accumulate between the food and the protrusion 113, which affects the cooking effect of the food. Therefore, when the width L2 of the protrusion 113 satisfies 8mm≤L2≤12mm, the use requirements of the baking tray 1 can be met.
[0071] In a specific embodiment, as shown in Figure 4 As shown, along the thickness direction Z of the baking tray 1, the height H1 of the protrusion 113 relative to the inner end face 112 satisfies 0.5mm≤H1≤1.5mm.
[0072] In this embodiment, the height H1 of the protruding portion 113 relative to the inner end face 112 can be 0.5 mm, 1.0 mm, 1.5 mm, etc. H1 should not be too large or too small. When it is too small, the height of the protruding portion 113 relative to the inner end face 112 is too small, resulting in that the oil discharge groove 17 formed between adjacent protruding portions 113 has a too small volume. When there is more water or oil during the roasting of food, the oil discharge groove 17 can accommodate less water or oil. When it is too large, the height of the protruding portion 113 relative to the inner end face 112 is too large, resulting in that the distance between the food and the inner end face 112 is large, which affects the heating effect of the baking tray 1 on the food, and reduces the overall volume of the baking tray 1. Therefore, when the height H1 of the protruding portion 113 relative to the inner end face 112 satisfies 0.5 mm≤H1≤1.5 mm, the use requirements of the baking tray 1 can be ensured.
[0073] In a specific embodiment, as shown in Figure 4 The minimum distance L3 between the protruding portion 113 and the side wall 12 satisfies 20 mm≤L3≤30 mm.
[0074] In this embodiment, the baking tray 1 is provided with a plurality of protruding portions 113, so that the minimum distance L3 between the protruding portion 113 and the side wall 12 (i.e. the distance between the outermost protruding portion 113 and the side wall 12) satisfies 20 mm≤L3≤30 mm, which is convenient for cleaning the connection between the bottom wall 11 and the side wall 12 of the baking tray 1, and can increase the area of the inner end face 112 occupied by the plurality of protruding portions 113. During the roasting of food, the entire structure of the food is located within the projection range of the plurality of protruding portions 113 in the thickness direction of the baking tray 1. The minimum distance L3 between the protruding portion 113 and the side wall 12 can be 20 mm, 25 mm, 30 mm, etc.
[0075] In a specific embodiment, as shown in Figure 2 and Figure 5 The connection between the bottom wall 11 and the side wall 12 can be provided with a recessed portion 16, which is recessed towards the direction of the anti-sticking layer 13.
[0076] In this embodiment, after the baking tray 1 is produced, the outer end surface 111 of the bottom wall 11 and the outer surface of the side wall 12 are integrally sprayed. In order to ensure that the baking tray 1 can be used on a heating device such as an induction cooker, after the integral spraying is completed, the outer end surface 111 of the bottom wall 11 of the baking tray 1 needs to be sanded to expose the base layer 15 of the stainless steel material. By providing the recessed portion 16 recessed towards the direction of the anti-sticking layer 13 at the connection between the bottom wall 11 and the side wall 12, the outer end surface 111 of the bottom wall 11 of the baking tray 1 can be sanded alone. While ensuring that the baking tray 1 can be used on a heating device such as an induction cooker, the coating on the outer surface of the side wall 12 is also prevented from being affected during the sanding process, reducing the difficulty of the sanding process, and increasing the coverage area of the coating on the side wall 12 to improve the protection effect of the coating on the side wall 12.
[0077] The above only describes the preferred embodiments of the present application and is not intended to limit the present application. Those skilled in the art can make various modifications and changes to the present application. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.
Claims
1. A baking pan, characterized in that, The baking pan (1) includes at least three layers stacked along the wall thickness direction of the baking pan (1); the baking pan (1) has a bottom wall (11), the bottom wall (11) including an inner end face (112) and an outer end face (111) disposed opposite to each other; The outer end face (111) is a plane, and the inner end face (112) has at least one protrusion (113).
2. The baking pan according to claim 1, characterized in that, Along the wall thickness direction of the baking pan (1), the baking pan (1) includes an anti-stick layer (13), a heat-conducting layer (14) and a base layer (15) stacked sequentially; The base layer (15) has a flat structure, and the anti-stick layer (13) and the thermally conductive layer (14) protrude along the side away from the base layer (15) to form the protrusion (113).
3. The baking pan according to claim 2, characterized in that, The anti-stick layer (13) and the base layer (15) are made of the same material.
4. The baking pan according to claim 3, characterized in that, The anti-stick layer (13) is a stainless steel layer, the thermally conductive layer (14) is an aluminum layer or an aluminum alloy layer, and the base layer (15) is a stainless steel layer.
5. The baking pan according to claim 2, characterized in that, The baking pan satisfies at least one of the following conditions: the thickness D4 of the baking pan (1) satisfies 2.0mm≤D4≤4.0mm, the thickness D1 of the non-stick layer (13) satisfies 0.4mm≤D1≤0.6mm, the thickness D2 of the heat-conducting layer (14) satisfies 0.8mm≤D2≤2.8mm, and the thickness D3 of the base layer (15) satisfies 0.4mm≤D3≤0.6mm.
6. The baking pan according to claim 2, characterized in that, The baking pan (1) includes a bottom wall (11) and a side wall (12), and the minimum distance L3 between the protrusion (113) and the side wall (12) satisfies 20mm≤L3≤30mm.
7. The baking pan according to claim 6, characterized in that, The base layer (15) and the thermally conductive layer (14) have a recess (16) at the connection between the bottom wall (11) and the side wall (12), and the recess (16) is recessed toward the anti-stick layer (13).
8. The baking pan according to any one of claims 1-7, characterized in that, The baking pan (1) has a plurality of protrusions (113) extending along a first direction, and the plurality of protrusions (113) are spaced apart along a second direction.
9. The baking pan according to claim 8, characterized in that, Along the second direction, the distance L1 between adjacent protrusions (113) satisfies 18mm≤L1≤22mm; and / or, along the second direction, the width L2 of the protrusion (113) satisfies 8mm≤L2≤12mm.
10. The baking pan according to claim 8, characterized in that, The height H1 of the protrusion (113) relative to the second end face (112) satisfies 0.5mm≤H1≤1.5mm.