Bread frying and baking tray

Abstract

The utility model discloses a bread frying and baking tray. The bread frying and baking tray comprises a base capable of being opened and closed, containing cavities are formed in the two sides of the base, pot bodies are placed in the containing cavities, microwave absorption pads are connected to the bottoms of the pot bodies, and the base is further provided with a supporting structure so that the bread frying and baking tray can be placed in a side-standing mode, and double-face frying and baking can be achieved at the same time. Through the unique design of the base capable of being opened and closed, the pot body and the microwave absorption pad, frying and baking of bread type food are achieved, cooking efficiency and convenience are improved, the cooking quality and taste of bread are guaranteed, the special requirements of consumers for microwave cooking of the bread type food are better met, and wide market application prospects are achieved; besides, after the base is closed, the bread frying and baking tray can be laterally arranged in the microwave oven through the supporting structure, so that bread food materials in the pan body can be heated on two sides at the same time, and the frying and baking efficiency is greatly improved.

Description

Technical Field

[0001] This utility model relates to the field of microwave cooking equipment technology, and in particular to a bread baking pan. Background Technology

[0002] With the fast pace of modern life and consumers' increasing demand for convenient and healthy food, microwave ovens, as a fast and efficient heating and cooking tool, have been widely used in households. Traditionally, microwave ovens are mainly used for the rapid heating, defrosting, and simple cooking of food. Among them, microwave griddles, as accessories to microwave ovens, have been welcomed by the market because they can use microwave energy to quickly grill meats while preserving the original flavor and nutrients of the food.

[0003] Existing microwave grill pan designs primarily focus on the grilling needs of meat products, with their structure, materials, and heating methods optimized for the characteristics of meat. These microwave grill pans typically feature good heat conductivity and grease drainage designs, ensuring that meat is heated evenly during grilling while effectively removing excess grease, resulting in a crispy exterior and tender interior with superior taste.

[0004] However, with the diversification of consumer dietary habits and the increasing demand for bread, traditional microwave griddles have significant shortcomings in bread baking. Bread and meat products differ significantly in structure, composition, and cooking requirements. Bread is primarily composed of carbohydrates, requiring a golden, crispy crust while maintaining a soft and juicy interior. Existing microwave griddles, due to design limitations, struggle to simultaneously meet the requirements of even heating and a crispy surface for bread baking.

[0005] Therefore, there is an urgent need in the market for a bread griddle specifically designed for bread products to address the shortcomings of existing technologies in bread grilling. Utility Model Content

[0006] The purpose of this invention is to overcome the shortcomings of the existing technology and provide a bread baking pan.

[0007] To solve the above-mentioned technical problems, the present invention adopts the following technical solution:

[0008] This utility model provides a bread grill pan, including: an openable base, with receiving cavities on both sides of the base, a pot body placed in the receiving cavity, a microwave absorption pad connected to the bottom of the pot body, and a support structure on the base to allow the bread grill pan to be placed upright, enabling simultaneous grilling on both sides.

[0009] In one specific embodiment, the pot body is provided with protruding sealing edges around its perimeter.

[0010] In one specific embodiment, the sealing portion has an opening along the length direction of the pot body.

[0011] In one specific embodiment, the closable base adopts a folding connection method, and the base is provided with a folding part so that the base can be folded and closed along the folding part.

[0012] In one specific embodiment, the inner bottom surface of the pot body is provided with several horizontal strip-shaped protrusions.

[0013] In one specific embodiment, the protrusion is an arc-shaped surface.

[0014] In one specific embodiment, the base has a buckle on one side and a snap-fit ​​protrusion on the other side corresponding to the buckle.

[0015] In one specific embodiment, the base has an exhaust groove on at least one side in the lateral direction.

[0016] In one specific embodiment, the pot body is concave, and the receiving cavity is provided with a support grid structure corresponding to the pot body.

[0017] In one specific embodiment, the base is made of silicone material.

[0018] Compared with existing technologies, the advantages of this bread grill pan are as follows: Through the unique design of the closable base, pan body, and microwave-absorbing pad, it enables the grilling of bread-type foods, improving cooking efficiency and convenience while ensuring the quality and taste of the bread. This better meets consumers' specific needs for microwave cooking of bread-type foods and has broad market application prospects. Furthermore, after the base is closed, the supporting structure allows the bread grill pan to stand upright in the microwave oven, enabling the bread in the pan to be heated on both sides simultaneously, greatly improving grilling efficiency.

[0019] The present invention will be further described below with reference to the accompanying drawings and specific embodiments. Attached Figure Description

[0020] To more clearly illustrate the technical solutions in the embodiments of this utility model, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0021] Figure 1 A schematic diagram of the bread baking pan provided by this utility model in the open state;

[0022] Figure 2 for Figure 1A diagram showing the view from below;

[0023] Figure 3 for Figure 1 A schematic diagram of its breakdown. Detailed Implementation

[0024] To make the objectives, technical solutions, and advantages of this utility model clearer, the present utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0025] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of the present utility model.

[0026] In the description of this utility model, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", etc., indicating the orientation or positional relationship are based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this utility model and simplifying the description, and are not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model.

[0027] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this utility model, "a plurality of" means two or more, unless otherwise explicitly specified.

[0028] In this utility model, unless otherwise explicitly specified and limited, the terms "installation," "connection," "joining," and "fixing," etc., should be interpreted broadly. For example, they can refer to a connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0029] In this invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can include direct contact between the first and second features, or contact between the first and second features through another feature between them. Furthermore, "above," "over," and "on top" of the second feature includes the first feature directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature includes the first feature directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0030] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. The illustrative expressions of the above terms in this specification should not be construed as necessarily referring to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. In addition, those skilled in the art can combine and integrate the different embodiments or examples described in this specification.

[0031] See Figures 1 to 3 The specific embodiment shown in this utility model discloses a bread grill pan, including: an openable base 10, with accommodating cavities 11 on both sides of the base 10, a pot body 20 placed in the accommodating cavity 11, a microwave absorption pad 30 connected to the bottom of the pot body 20, and a support structure 15 provided on the base 10 to allow the bread grill pan to be placed upright on its side, so as to achieve simultaneous grilling on both sides.

[0032] Specifically, the bread baking pan features an openable base 10, which not only facilitates storage and portability but also allows for greater flexibility in adapting to microwave oven cavities of different sizes, improving ease of use and versatility. The base 10 has accommodating cavities 11 on both sides for holding the pan body 20. This structure ensures a stable connection between the pan body 20 and the base 10, guaranteeing stability during cooking. Additionally, a microwave absorption pad 30 is connected to the bottom of the pan body 20. The microwave absorption pad 30 effectively absorbs the microwave energy generated by the microwave oven and converts it into heat energy, thereby accelerating the heating speed of the pan body 20 and improving cooking efficiency. Simultaneously, the microwave absorption pad 30 evenly distributes heat, ensuring the bread is heated evenly during baking and preventing localized overheating or sparse cooking. In other words, the bread griddle, through its unique design of an openable base 10, a pot body 20, and a microwave absorption pad 30, enables the grilling of bread-type foods. This not only improves cooking efficiency and convenience but also ensures the cooking quality and taste of the bread, better meeting consumers' specific needs for microwave cooking of bread-type foods and possessing broad market application prospects.

[0033] In addition, a support structure 15 is provided on the base 10. The support structure 15 can be located in the folding area or the closed area of ​​the base 10. The support structure 15 can be fixed, telescopic, or foldable to ensure that it does not interfere with normal use when the base 10 is unfolded, and provides stable support when the base 10 is closed. The shape and number of support structures 15 can be designed according to actual needs, and are usually designed as several evenly distributed structures to ensure that the base 10 can stand stably on its side after being closed. Preferably, the support structure 15 is a support foot.

[0034] In other words, after the base 10 is closed, the support structure 15 allows the base 10 to stand upright in the microwave oven, so that the bread ingredients in the pot 20 can be heated on both sides simultaneously, greatly improving the baking efficiency. In addition, the design of the support structure 15 enhances the stability of the base 10 after folding. Even during heating in the microwave oven, the base 10 remains stable and will not tip over due to vibration or heat.

[0035] In one embodiment, the pot body 20 is provided with protruding sealing edges 21 around its perimeter.

[0036] Specifically, the pot body 20 has raised sealing edges 21 around its perimeter. This design not only prevents the bread from overflowing or deforming during the baking process, but also effectively locks in the bread's moisture and aroma, resulting in a golden and crispy surface and a soft interior, making the bread taste better. At the same time, the presence of the sealing edges 21 also increases the structural strength of the pot body 20 and improves its durability.

[0037] In one embodiment, the sealing portion 21 has an opening 22 along the length direction of the pot body 20.

[0038] Specifically, the pot body 20 has protruding sealing edges 21 around its perimeter. These sealing edges 21 not only prevent bread from overflowing and deforming, but also cleverly provide one or more openings 22 along the length of the pot body 20. These openings 22 can be located on one or both sides of the pot body 20, or they can be evenly distributed around the perimeter of the pot body 20.

[0039] In other words, during the baking process, a large amount of steam is generated as the moisture inside the bread evaporates due to heat. If this steam cannot be released in time, it will accumulate inside the pan 20, affecting the baking effect. By setting the opening 22, excess steam can be released smoothly, ensuring that a golden and crispy crust forms on the bread surface. In addition, timely release of steam helps to speed up the baking process. The presence of steam lowers the temperature inside the pan 20, affecting the efficiency of heat transfer. The design of the opening 22 allows heat to act more directly on the bread, improving baking efficiency. Furthermore, releasing excess steam also prevents the bread from becoming soggy due to excessive moisture. By controlling the release of steam, the soft texture inside the bread can be maintained, while the crust becomes crispier.

[0040] In one embodiment, the inner bottom surface of the pot body 20 is provided with a plurality of horizontal strip-shaped protrusions 23.

[0041] Specifically, several horizontal protrusions 23 are designed on the inner bottom surface of the pan body 20. These protrusions 23 can be evenly distributed or arranged according to a specific pattern or texture. The protrusions 23 are horizontal strips, meaning they extend along the width of the pan body 20, forming parallel ridges. The material of the protrusions 23 is the same as that of the pan body 20 itself, ensuring that they are integrally molded with the pan body 20, providing good durability and stability. The height and width of the protrusions 23 can be adjusted according to actual needs. The height should be sufficient to form obvious patterns on the bread surface, but not so high that it causes uneven heating of the bottom of the bread. The width should be determined according to the size of the pan body 20 and the size of the bread to ensure that the entire bread surface is evenly affected by the protrusions 23, forming an aesthetically pleasing pattern. During the baking process, when the bread is placed on the pan body 20, these horizontal protrusions 23 will contact the bottom of the bread. Due to the presence of the protrusions 23, the bottom of the bread will be subjected to uneven pressure distribution during heating, thereby forming patterns on the bread surface corresponding to the protrusions 23.

[0042] In other words, the horizontal raised strips 23 on the inner bottom surface of the pot body 20 enhance the overall structural strength of the pot body 20. These raised strips 23 act as reinforcing ribs, making the pot body 20 more stable under weight and high temperatures, and less prone to deformation or damage. Furthermore, during the baking process, the patterns formed by the raised strips 23 on the bread surface increase the bread's aesthetic appeal. These patterns not only make the bread look more appetizing but also allow for customization of different patterns or textures according to consumer preferences, satisfying personalized needs. In addition, the presence of the raised strips 23 improves the baking effect. Because a heat flow channel is formed between the raised strips 23 and the bottom of the bread, the bottom of the bread is heated more evenly, avoiding localized overheating or burning. At the same time, the patterns formed by the raised strips 23 also increase the contact area between the pot body 20 and the bread surface, making the bread crispier and more delicious.

[0043] In one embodiment, the protrusion 23 is an arc-shaped surface.

[0044] Specifically, the curved protrusions 23 enhance the structural stability of the pot body 20. Compared to straight or flat protrusions 23, the curved protrusions 23 can better disperse pressure and reduce stress concentration when subjected to external forces, thereby improving the durability of the pot body 20. In addition, the curved protrusions 23 can form more natural and smooth patterns on the surface of bread during the baking process. These patterns not only increase the appearance of the bread but also make it look more appealing and increase appetite.

[0045] In one embodiment, the base 10 has a buckle 12 on one side and a snap-fit ​​protrusion 13 corresponding to the buckle 12 on the other side.

[0046] Specifically, the base 10 is designed as an openable structure, with a buckle 12 on one side and a corresponding engaging protrusion 13 on the other side. The design of the buckle 12 and the engaging protrusion 13 ensures that the base 10 can be securely locked together when folded, maintaining a stable closed state. Furthermore, bread is placed on the two pot bodies 20, then the base 10 is folded, the buckle 12 and engaging protrusion 13 are fastened, and finally the bread pan is placed in the microwave for toasting. This process requires no additional cooking utensils or complicated operating steps.

[0047] In one embodiment, the foldable base 10 is provided with a folding connection, and the base 10 is provided with a folding part 14 so that the base 10 can be folded and closed along the folding part 14.

[0048] Specifically, the base 10 is designed as an integrated structure, but a folding part 14 is specially provided in the middle section of the base 10. This folding part 14 can be a weak area of ​​the material of the base 10, such as a pre-fold line formed by mold design, or an embedded hinge structure, which allows the base 10 to be bent and folded at this point.

[0049] In other words, the base 10 has a folding section 14 in the middle, allowing it to be easily folded up when not in use, greatly saving storage space. Furthermore, the folded base 10 is compact and easy to carry, allowing consumers to easily place it in a backpack or suitcase for convenient use during picnics, camping trips, or travel. Additionally, the folding and unfolding of the base 10 is very simple and convenient, requiring no additional tools or skills, which enhances the user experience and makes the cooking process easier and more enjoyable.

[0050] In other embodiments, the folding portion 14 may also be disposed at both ends of the middle region of the base 10, or even at one end of the middle region of the base 10.

[0051] In one embodiment, the base 10 has an exhaust groove 16 on at least one side in the lateral direction.

[0052] Specifically, to enhance venting, a venting groove 16 is provided on each side of the base 10 in the lateral direction. The venting grooves 16 should be located at the edge or side of the base 10 to avoid affecting the structural strength and stability of the base 10, while ensuring that they will not scratch the consumer's hands during use. When the pot 20 is heated in the microwave oven, the food will generate steam, which can be quickly discharged through the venting grooves 16 on both sides of the base 10, preventing steam from accumulating inside the base 10. When opening the microwave oven door to remove the bread and griddle pan, the risk of steam burns to the hands is reduced because the steam can be quickly discharged through the venting grooves 16. The presence of the venting grooves 16 also prevents the base 10 from overheating due to steam accumulation during heating, improving safety.

[0053] In other words, the design of the venting groove 16 effectively reduces the risk of steam burns and improves consumer safety during use. Consumers can operate with greater peace of mind, especially when removing a heated griddle. Furthermore, the presence of a venting groove 16 on each side of the base 10 increases the venting area, allowing steam to escape more quickly and preventing steam buildup and stagnation inside the base 10. Additionally, the venting groove 16 design makes the grilling process smoother and safer, enhancing the user experience. Consumers no longer need to worry about steam burns and can complete cooking tasks more easily.

[0054] In one embodiment, the pot body 20 is concave, and the receiving cavity 11 is provided with a support grid structure 17 corresponding to the pot body 20.

[0055] Specifically, the pot body 20 adopts a concave shape design. This design gives the pot body 20 a certain depth and shape, allowing it to hold more food and maintain its shape and stability during frying and grilling. The concave shape also allows the pot body 20 to better concentrate heat when heated, improving frying efficiency and ensuring more even heating of the food. Within the receiving cavity 11, a support grid structure 17 is provided, corresponding to the shape and size of the pot body 20. The support grid structure 17 can be fixed or adjustable to accommodate pot bodies 20 of different shapes and sizes. The support grid structure 17 typically consists of multiple support bars or plates, which are interconnected to form a frame that matches the shape of the bottom of the pot body 20. This frame supports the pot body 20, preventing it from deforming or moving during heating. The material of the support grid structure 17 should match the material of the receiving cavity 11, possessing characteristics such as high temperature resistance, corrosion resistance, and easy cleaning. During use, the pot body 20 is placed on the support grid structure 17. The support grid structure 17 ensures that the pot body 20 remains stable during heating and will not deform or tilt due to the weight of the food or the thermal stress generated by heating. At the same time, the support grid structure 17 also maintains a certain distance between the pot body 20 and the bottom of the receiving cavity 11, which is conducive to heat transfer and steam discharge.

[0056] In other words, the concave shape of the pan body 20 can better concentrate heat, allowing the food to be heated more evenly, thereby improving frying efficiency. At the same time, the support grid structure 17 ensures that the pan body 20 remains stable during heating, preventing heat loss and further improving frying efficiency. In addition, the support grid structure 17 supports the pan body 20, preventing it from deforming or moving during heating, thus enhancing the stability of the pan body 20. This stability is crucial for maintaining the shape and texture of the food.

[0057] In one embodiment, the base 10 is made of silicone.

[0058] Specifically, the silicone material can operate stably in environments ranging from -60℃ to 230℃. This characteristic makes the silicone base 10 suitable for various cooking environments, maintaining stable performance whether it's low-temperature refrigeration or high-temperature heating. Furthermore, the soft and elastic nature of silicone allows the silicone base 10 to better adapt to pots 20 of different shapes and sizes during use, providing better support and stability. The soft material also increases user comfort. Additionally, silicone has excellent anti-slip properties, preventing the pot 20 from sliding or shifting during use. Moreover, silicone's strong wear resistance makes it suitable for manufacturing friction-resistant silicone products, extending the lifespan of the base 10. Furthermore, silicone is non-absorbent of oil and water, making it easy to clean and maintain. Finally, silicone is an environmentally friendly and renewable material that can be recycled in various ways, aligning with current green development principles.

[0059] The above embodiments are preferred implementations of this utility model. In addition, this utility model can also be implemented in other ways. Any obvious substitutions without departing from the concept of this technical solution are within the protection scope of this utility model.

Claims

1. A bread frying pan, characterized in that, include: The base is openable and closable, with receiving cavities on both sides. A pot body is placed in the receiving cavity, and a microwave absorption pad is connected to the bottom of the pot body. The base is also provided with a support structure so that the bread baking pan can be placed upright to achieve simultaneous baking on both sides.

2. The bread frying pan according to claim 1, characterized in that, The pot body is provided with raised sealing edges around its perimeter.

3. The bread frying pan according to claim 2, characterized in that, The sealing portion has an opening along the length of the pot body.

4. The bread frying pan according to claim 1, characterized in that, The foldable base is connected by a folding mechanism, and the base is provided with a folding part so that the base can be folded and closed along the folding part.

5. The bread frying pan according to claim 1, characterized in that, The inner bottom surface of the pot body is provided with several horizontal strip-shaped protrusions.

6. The bread frying pan according to claim 5, characterized in that, The protrusion is an arc-shaped surface.

7. The bread frying pan according to claim 1, characterized in that, The base has a buckle on one side and a snap-fit ​​protrusion on the other side corresponding to the buckle.

8. The bread frying pan according to claim 1, characterized in that, The base has an exhaust groove on at least one side in the lateral direction.

9. The bread frying pan according to claim 1, characterized in that, The pot body is concave, and the receiving cavity is provided with a support grid structure corresponding to the pot body.

10. The bread frying pan according to claim 1, characterized in that, The base is made of silicone.

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