Low-energy-consumption aluminum alloy groove heat preservation baking tray

Abstract

The utility model relates to the technical field of baking trays, in particular to a low-energy-consumption aluminum alloy groove heat preservation baking tray. Which comprises a baking tray body and is characterized in that the baking tray body comprises a tray bottom, tray walls are arranged on the peripheral edges of the tray bottom, a groove area is arranged on one side of the surface of the tray bottom and formed by combining a plurality of grooves, a frying and baking area is arranged on one side of the groove area, and a detachable partition plate is arranged between the groove area and the frying and baking area. According to the baking tray, aluminum alloy is adopted as a main body material of the baking tray, the good heat conduction performance of the baking tray is fully utilized, the baking tray can rapidly and evenly transfer heat in the heating and heat preservation process, energy consumption is reduced, and low-energy-consumption baking is achieved. Meanwhile, due to the non-sticky performance of the fluororesin coating, food residues are reduced, the cleaning difficulty is reduced, and the use efficiency is further improved; the groove area and the frying area are divided, and the detachable partition plate is arranged, so that various cooking modes and function choices are provided.

Description

TECHNICAL FIELD

[0001] The utility model relates to the technical field of baking tray, especially a low energy consumption aluminium alloy groove heat preservation baking tray. BACKGROUND

[0002] Limitations of traditional baking tray: the existing baking tray has some shortcomings. For example, the heat conduction performance of part of the baking tray material is poor, which leads to long heating time and serious energy waste; some baking trays lack reasonable structural design, which makes the food unevenly heated during baking, affecting the taste; and many baking trays are difficult to clean, food is easy to remain on the surface of the baking tray, increasing the difficulty and time cost of cleaning. In addition, the traditional baking tray also has many inconveniences during carrying and using, such as heavy weight, no convenient handle or moving device, etc.

[0003] Chinese patent discloses a baking tray (publication number: CN201641675U) whose main body cross section is "v" type, the baking tray surface forms an angle of 2-12 degrees with the horizontal plane, oil leakage holes are opened in the baking tray, an oil storage box is arranged below the oil leakage holes, and rib strips are arranged on the baking tray surface, the height of the rib strips is 2-13 mm, and the interval is 2-20 mm, but the heat conduction performance of this baking tray is poor, which leads to long heating time and serious energy waste; some baking trays lack reasonable structural design, which makes the food unevenly heated during baking, and there are many inconveniences during carrying and using, etc. Therefore, a low energy consumption aluminium alloy groove heat preservation baking tray is needed. CONTENT OF THE UTILITY MODEL

[0004] The utility model aims at solving the shortcomings in the prior art that the heat conduction performance of the baking tray is poor, which leads to long heating time and serious energy waste; some baking trays lack reasonable structural design, which makes the food unevenly heated during baking, and there are many inconveniences during carrying and using, etc.

[0005] The utility model discloses a kind of low-energy-consumption aluminum alloy groove heat preservation baking trays, including baking tray main body, it is characterized by: the baking tray main body surface is equipped with fluorine resin coating and overall material is aluminum alloy, the baking tray main body includes disc bottom, the disc bottom periphery edge is equipped with disc wall, the disc bottom surface one side is equipped with groove area, the groove area is by several grooves combination composition, the groove area one side is equipped with frying baking area, detachable baffle is equipped between the groove area and frying baking area, the disc wall both sides are equipped with handle assembly.Aluminum alloy material usage makes that baking tray has lighter weight, facilitate user carrying and use, and its good heat conduction performance can improve the heating efficiency of baking tray, reduce energy consumption, realize low-energy-consumption baking;Fluorine resin coating provides excellent non-stick, so that food is not easy to stick on baking tray during baking process, not only facilitate cleaning, reduce the influence of food residue to baking tray, also can reduce the amount of oil in cooking process, meet the concept of healthy diet;The design of groove area can drain excess oil or juice to specific area, avoid its accumulation on baking tray surface, keep the cleanliness of baking tray, also help to improve baking effect, so that food is heated more evenly;The setting of detachable baffle increases the functional diversity of baking tray, user can choose whether to use baffle according to own demand, facilitate the baking of different types of food, such as can place charcoal fire or heating element in groove area, place food in frying baking area and bake.

[0006] Preferably, the handle assembly includes an anti-scald handle, and the anti-scald handle is provided with a handle sheath. The use of the anti-scald handle greatly improves the safety of the baking tray during use, and even if the baking tray is in a high-temperature state, the user can avoid being scalded when moving or lifting the baking tray, protecting the safety of the user's hands. The setting of the handle sheath further enhances the anti-scald effect and also provides a comfortable grip, making it easier and more comfortable for the user to operate the baking tray.

[0007] Preferably, the bottom of the disc bottom is provided with a first connecting block, the first connecting block is provided with a second connecting block on one side, the number of the first connecting block and the second connecting block is both 2 and they are correspondingly arranged, and the first connecting block and the second connecting block are matched with the anti-scald handle. The setting of the first connecting block and the second connecting block enhances the structural stability of the baking tray, making the baking tray more stable during placement or use and less likely to shake or tilt. After being matched with the anti-scald handle, when the user lifts the baking tray, the connecting blocks can bear part of the weight, reducing the burden on the handle and further improving the service life and safety of the handle. At the same time, this matching method also makes it easier to disassemble and assemble the baking tray, facilitating cleaning and maintenance.

[0008] Preferably, the first connecting block bottom is provided with anti-skid round feet, and the second connecting block bottom is provided with rollers. The anti-skid round feet increase the stability of the baking tray during use, prevent the baking tray from sliding during placement or operation, especially when used on a smooth table top, effectively guarantee the safety of the user; the installation of the rollers makes the baking tray more convenient and fast to move, the user only needs to gently push the baking tray, and the baking tray can be easily moved to the required position, reducing the physical consumption during movement and improving the convenience of use.

[0009] Preferably, one side of the disc wall is provided with an oil discharge port, and the oil discharge port is provided with an oil guide groove. The setting of the oil discharge port can timely discharge the excess oil generated during baking, avoid excessive accumulation of oil in the baking tray, affect the baking effect and the taste of food. At the same time, the contact area of the oil and air is reduced, the generation amount of oil fume is reduced, and the cooking environment is more clean; the installation of the oil guide groove can make the discharged oil flow in order, and will not flow around to pollute the surrounding environment, facilitate the user to collect and process the oil, and keep the kitchen clean and sanitary.

[0010] Preferably, the bottom center of the disc bottom is provided with a spiral heat conduction channel, and the spiral heat conduction channel is provided with reinforcing ribs on both sides and is associated with the disc bottom. The setting of the spiral heat conduction channel can make the heat more evenly distributed in the disc bottom, improve the heating efficiency and heat preservation performance of the baking tray, make the food more evenly heated during baking, reduce the local overheating or overcooling, and improve the baking quality; the setting of the reinforcing ribs enhances the structural strength of the disc bottom, so that it can withstand greater weight and pressure, is not easy to deform or damage, and prolongs the service life of the baking tray. At the same time, the reinforcing ribs are associated with the disc bottom, which also helps to improve the heat conduction efficiency and further optimize the heat performance of the baking tray.

[0011] The utility model has the advantages that:

[0012] The application uses aluminum alloy as the main material of the grill plate, fully utilizes its good heat conduction performance, enables the grill plate to quickly and uniformly transfer heat during heating and heat preservation, reduces energy consumption, and realizes low-energy grilling. Meanwhile, the non-stick performance of the fluororesin coating reduces food residue and reduces cleaning difficulty, further improving the use efficiency; the division of the groove area and the grilling area, and the setting of the detachable partition, provide multiple cooking methods and function choices. Users can flexibly adjust the use mode of the grill plate according to different food materials and cooking needs, such as placing charcoal or heating elements in the groove area for traditional barbecue, or directly placing food in the grilling area for grilling, to meet diversified cooking needs; the setting of the anti-scald handle and the handle sheath effectively prevents users from being scalded during operation, ensuring use safety. The design of the first connecting block, the second connecting block, the anti-skid round foot and the roller at the bottom of the bottom of the plate not only enhances the structural stability of the grill plate, but also facilitates the movement and positioning of the grill plate, improving the convenience of use; the non-stick performance of the fluororesin coating reduces the amount of oil used during cooking, in line with the concept of healthy diet. Meanwhile, the setting of the oil discharge port and the oil guide groove facilitates the removal of excess oil, further reducing the oil content in food, helping users enjoy healthier diet; the center of the bottom of the bottom of the plate is provided with a spiral heat conduction channel, and the two sides are provided with reinforcing ribs. This design enables heat to be more evenly distributed in the bottom of the plate, improving the heating efficiency and heat retention performance of the grill plate, ensuring uniform heating of food during grilling and improving grilling quality. BRIEF DESCRIPTION OF DRAWINGS

[0013] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings needed to be used in the embodiment or prior art description. 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 also be obtained without creative labor.

[0014] Figure 1 It is a schematic diagram of the overall structure of the present application.

[0015] Figure 2 It is a schematic diagram of the overall structure of the present application. Figure 1 It is an enlarged view of I in the present application.

[0016] Figure 3 It is a schematic diagram of the back structure of the present application.

[0017] Figure 4 It is a schematic diagram of the top structure of the present application.

[0018] As shown in the figure: 1, handle sleeve; 2, anti-scald handle; 3, groove area; 4, baking tray main body; 5, partition; 6, frying and baking area; 7, oil discharge port; 8, oil guide groove; 9, anti-skid round foot; 10, first connecting block; 11, reinforcing rib; 12, spiral heat conduction channel; 13, roller; 14, second connecting block; 15, tray bottom; 16, tray wall. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the utility model will be clearly and completely described below with reference to the drawings in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, rather than all the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the utility model. EMBODIMENT

[0020] Please refer to Figures 1-4 As shown in the figure: 1, handle sleeve; 2, anti-scald handle; 3, groove area; 4, baking tray main body; 5, partition; 6, frying and baking area; 7, oil discharge port; 8, oil guide groove; 9, anti-skid round foot; 10, first connecting block; 11, reinforcing rib; 12, spiral heat conduction channel; 13, roller; 14, second connecting block; 15, tray bottom; 16, tray wall. The use of aluminum alloy material makes the baking tray have a lighter weight, which is convenient for users to carry and use, and its good heat conduction performance can improve the heating efficiency of the baking tray, reduce energy consumption, and realize low-energy baking; the fluororesin coating provides excellent non-stickness, so that food is not easy to stick to the baking tray during baking, which not only facilitates cleaning and reduces the impact of food residues on the baking tray, but also reduces the amount of oil used during cooking, in line with the concept of healthy eating; the design of the groove area 3 can drain excess oil or juice to a specific area, avoiding its accumulation on the surface of the baking tray, maintaining the cleanliness of the baking tray, and also helping to improve the baking effect and make the food heat more evenly; the setting of the detachable partition 5 increases the functional diversity of the baking tray, and users can choose whether to use the partition 5 according to their own needs, facilitating the baking of different types of food, such as placing charcoal or heating elements in the groove area 3 and placing food in the frying and baking area 6 for baking; the setting of the handle assembly facilitates users to move the baking tray during baking, preventing scalding and improving the safety and convenience of use.

[0021] In the embodiment, the handle assembly comprises an anti-scald handle 2, and the anti-scald handle 2 is provided with a handle sleeve 1. The use of the anti-scald handle 2 greatly improves the safety of the baking tray during use. Even if the baking tray is in a high-temperature state, the user can avoid being scalded when moving or lifting the baking tray, thereby protecting the safety of the user's hands. The handle sleeve 1 further enhances the anti-scald effect and provides a comfortable gripping feeling, making it more convenient and comfortable for the user to operate the baking tray.

[0022] In the embodiment, the bottom of the disc bottom 15 is provided with a first connecting block 10, one side of the first connecting block 10 is provided with a second connecting block 14, the number of the first connecting block 10 and the second connecting block 14 is both 2 and they are correspondingly arranged, and the first connecting block 10 and the second connecting block 14 are matched with the anti-scald handle 2. The arrangement of the first connecting block 10 and the second connecting block 14 enhances the structural stability of the baking tray, so that the baking tray is more stable during placement or use and is not easy to shake or tilt. After being matched with the anti-scald handle 2, when the user lifts the baking tray, the connecting block can bear part of the weight, thereby reducing the burden of the handle and further improving the service life and safety of the handle. At the same time, this matching mode also makes the disassembly and assembly of the baking tray more convenient, thereby facilitating cleaning and maintenance.

[0023] In the embodiment, the bottom of the first connecting block 10 is provided with an anti-skid round foot 9, and the bottom of the second connecting block 14 is provided with a roller 13. The arrangement of the anti-skid round foot 9 increases the stability of the baking tray during use, thereby preventing the baking tray from sliding during placement or operation, especially when the baking tray is used on a smooth table top, which can effectively protect the safety of the user. The installation of the roller 13 makes it more convenient and fast to move the baking tray when needed. The user only needs to gently push the baking tray, and the baking tray can be easily moved to the desired position, thereby reducing the physical consumption during movement and improving the convenience of use.

[0024] In the embodiment, one side of the disc wall 16 is provided with an oil discharge port 7, and the oil discharge port 7 is provided with an oil guide groove 8. The arrangement of the oil discharge port 7 can timely discharge the excess oil generated during baking, thereby avoiding the accumulation of too much oil in the baking tray and affecting the baking effect and the taste of food. At the same time, the contact area of the oil and air is reduced, the amount of oil fume is reduced, and the cooking environment is cleaner. The installation of the oil guide groove 8 makes the discharged oil flow in an orderly manner and does not contaminate the surrounding environment. The user can conveniently collect and process the oil, thereby keeping the kitchen clean and sanitary.

[0025] In the embodiment, the bottom center of the bottom 15 is provided with a spiral heat conduction channel 12, and the two sides of the spiral heat conduction channel 12 are provided with reinforcing ribs 11 and are associated with the bottom 15. The arrangement of the spiral heat conduction channel 12 can make the heat more evenly distributed in the bottom 15, improve the heating efficiency and heat preservation performance of the baking tray, make the food heated more evenly during baking, reduce the local overheating or overcooling, and thus improve the baking quality; the arrangement of the reinforcing ribs 11 enhances the structural strength of the bottom 15, so that it can withstand greater weight and pressure and is not easy to deform or be damaged, prolonging the service life of the baking tray. At the same time, the reinforcing ribs 11 are associated with the bottom 15, which also helps to improve the heat conduction efficiency and further optimize the thermal performance of the baking tray.

[0026] The implementation principle of the embodiment is that when the baking tray is connected to the power supply or placed on the fire source, the baking tray body 4 made of aluminum alloy can quickly absorb heat and quickly conduct to the entire bottom 15 along the spiral heat conduction channel 12. Because the aluminum alloy has excellent heat conduction performance, the heat can be evenly distributed in all parts of the baking tray in a short time, providing a stable heat source for food baking; the arrangement of the groove area 3 and the frying and baking area 6 provides corresponding space and environment for different food cooking; during the baking process, the oil in the food will seep out and flow to the bottom 15 as the temperature rises. The reinforcing ribs 11 on both sides of the spiral heat conduction channel 12 at the bottom center of the bottom 15 can guide the oil to a certain extent, so that it converges to the oil outlet 7 position. The oil guide groove 8 on the oil outlet 7 further guides the oil to flow along a specific path, and finally flows into the designated collection container, realizing effective discharge of the oil, avoiding excessive accumulation of oil in the baking tray affecting the baking effect and food taste; the first connecting block 10 and the second connecting block 14 at the bottom of the bottom 15 form a stable support structure by cooperating with the anti-scald handle 2. The design of the anti-skid round foot 9 and the roller 13 plays a role in different scenarios, the anti-skid round foot 9 provides stable support when the baking tray is stationary, preventing sliding; the roller 13 plays a role when the baking tray needs to be moved, making it easy for the user to move it to the desired position, improving the overall portability and use flexibility of the baking tray.

[0027] In the description of the present specification, the description of the terms "one embodiment", "example", "specific example" and the like means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In the present specification, the illustrative description of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0028] The basic principle, main features and advantages of the present application are shown and described above. Those skilled in the art should understand that the present application is not limited by the above examples, and the above examples and descriptions in the specification are only to illustrate the principles of the present application. Without departing from the spirit and scope of the present application, various changes and improvements can be made to the present application, and these changes and improvements all fall within the scope of the claimed present application.

Claims

1. A low energy consumption aluminium alloy grooved bakeware comprising a bakeware body (4) characterised in that: The surface of the baking tray body (4) is provided with a fluororesin coating and the whole material is aluminum alloy, the baking tray body (4) comprises a tray bottom (15), the periphery of the tray bottom (15) is provided with a tray wall (16), one side of the surface of the tray bottom (15) is provided with a groove area (3), the groove area (3) is composed of a plurality of grooves, one side of the groove area (3) is provided with a frying and baking area (6), a detachable partition plate (5) is arranged between the groove area (3) and the frying and baking area (6), and the two sides of the tray wall (16) are provided with handle assemblies.

2. The low energy consumption aluminum alloy grooved heat retaining baking tray according to claim 1, characterized in that: The handle assembly comprises an anti-scald handle (2), and the anti-scald handle (2) is provided with a handle sleeve (1).

3. The low energy consumption aluminum alloy grooved heat retaining baking tray according to claim 2, characterized in that: The bottom of the tray bottom (15) is provided with a first connecting block (10), one side of the first connecting block (10) is provided with a second connecting block (14), the number of the first connecting block (10) and the second connecting block (14) is both 2 and they are correspondingly arranged, and the first connecting block (10) and the second connecting block (14) are matched with the anti-scald handle (2).

4. The low energy consumption aluminum alloy grooved heat retaining baking tray according to claim 3, characterized in that: The bottom of the first connecting block (10) is provided with an anti-skid round foot (9), and the bottom of the second connecting block (14) is provided with a roller (13).

5. The low energy consumption aluminum alloy grooved thermal retention baking pan according to claim 1, wherein: One side of the tray wall (16) is provided with an oil discharge port (7), and the oil discharge port (7) is provided with an oil guide groove (8).

6. The low energy aluminum alloy grooved thermal retention baking pan according to claim 1, wherein: The bottom center of the tray bottom (15) is provided with a spiral heat conduction channel (12), and the two sides of the spiral heat conduction channel (12) are provided with reinforcing ribs (11) and are associated with the tray bottom (15).

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