Outer frame structure of French bread baking tray

Abstract

The utility model provides an outer frame structure of a French bread baking tray. The outer frame structure aims at improving stability and efficiency in the baking process. The baking tray comprises a baking tray body and is characterized in that a plurality of mutually connected curved grooves are formed in the baking tray body, and a frame structure composed of an annular frame, a protruding block, a limiting block and a clamping plate is arranged outside the baking tray body in a sleeved mode. The annular frame is tightly attached to the baking tray body, the protruding block is fixed to the side wall of the annular frame, the annular frame is sleeved with the limiting block, and the clamping plate is fixedly connected to the lower portion of the limiting block and connected with the baking tray body. In addition, through holes are evenly distributed in the baking tray body, mounting plates corresponding to the annular frames are arranged at the two ends of the baking tray body, rivets are arranged on the inner sides of the mounting plates or the baking tray is fixed through welding, and the baking tray is inserted into the oven through the mounting plates. And the curved grooves are horizontally or arc-shaped connected through the connecting plates to form a stable structure. By means of the design, the stability of the baking tray is enhanced, even distribution of heat is promoted through the through holes, local overheating is avoided, and the quality of baked food is ensured.

Description

Technical Field

[0001] This utility model provides an outer frame structure, belonging to the technical field of baking equipment, and particularly relates to an outer frame structure for a French bread baking pan. Background Technology

[0002] Baking equipment refers to various machines and tools used to make baked goods, including ovens, mixers, fermentation boxes, etc. These devices help dough fermentation, mix ingredients, and bake through different functions and processes. A bread baking pan is a container specifically used to hold bread dough for baking. It is usually made of metal and has a specific shape and size to ensure even heating in the oven, so that the bread can be baked to an ideal appearance and texture. It is an indispensable auxiliary tool in the baking process.

[0003] Existing baking pans typically consist of a pan body, an outer frame, and some auxiliary structures. The pan body is the main area for placing food, while the outer frame provides fixation and support, preventing food from spilling out. However, existing baking pan outer frames have some shortcomings. For example, the outer frame structure of traditional baking pans is relatively simple, usually made of metal, which easily conducts heat quickly at high temperatures, leading to excessively high edge temperatures and causing food edges to burn. Furthermore, some baking pan outer frames are poorly designed, easily rubbing against cooking utensils and wearing down, affecting their lifespan. Additionally, unstable connections between the baking pan and the oven during baking can result in uneven baking. Utility Model Content

[0004] In order to overcome the shortcomings of the prior art, this application provides an outer frame structure for a French bread baking pan, which solves the problems of easy deformation, instability, and uneven heat distribution of the baking pan during the baking process.

[0005] To solve the above-mentioned technical problems, this utility model provides the following technical solution: an outer frame structure for a French bread baking pan, including a baking pan body, the baking pan body including a plurality of interconnected curved grooves, and a frame structure fitted on the outside of the baking pan body; the frame structure includes a ring frame tightly attached to the baking pan body, a protrusion fixedly connected to the side wall of the ring frame, a limiting block fitted on the outside of the ring frame below the protrusion, and a card plate fixedly connected to the baking pan body below the limiting block.

[0006] Preferably, the baking pan body has several evenly distributed through holes that penetrate through it, and the two ends of the baking pan body are fixedly connected to mounting plates corresponding to the ring frame.

[0007] Preferably, the mounting plate has a fixing rivet or welding structure that penetrates itself and corresponds to the frame structure on its inner side; the diameter of the through hole is in the range of 2-4mm, the hole spacing between two adjacent through holes is in the range of 4-12mm, and horizontally distributed connecting plates are fixedly connected between the curved grooves.

[0008] Preferably, the included angle between the curved groove and the connecting plate is not less than 90°; the mounting plate and the connecting plate are fixedly connected and the included angle is 90°.

[0009] Preferably, the protrusion has a groove inside itself, and both the protrusion and the limiting block are annular and parallel to the ring frame, forming a slot between the protrusion and the limiting block; the locking plate is fixedly connected to the lower end face of the ring frame, and the locking plate and the limiting block are spatially perpendicular.

[0010] One or more technical solutions provided in the embodiments of this application have at least the following technical effects or advantages:

[0011] This invention utilizes evenly distributed through holes on the baking tray body to facilitate uniform heat transfer and dissipation, improving baking efficiency and reducing localized overheating caused by heat accumulation. The fixing rivets or welded structures on the inner side of the mounting plate tightly engage with the frame structure, ensuring stable installation of the baking tray within the oven and preventing displacement during baking. The right-angle design between the curved groove and the connecting plate, along with the vertical fixing connection between the mounting plate and the connecting plate, enhances the structural strength and stability of the baking tray. The annular parallel distribution of protrusions and limiting blocks, and the slots formed between them, provide additional fixing points, making the frame structure more robust. The fixed connection between the locking plate and the lower end face of the ring frame, and its vertical spatial distribution with the limiting blocks, further enhances the stability of the baking tray, preventing any potential movement during baking. These design features work together to ensure the stability and durability of the baking tray during baking, while also improving the quality of baked goods.

[0012] Other advantages, objectives and features of this invention will be set forth in part in the description which follows, and in part will be apparent to those skilled in the art from the following examination or study, or may be taught from the practice of this invention. Attached Figure Description

[0013] Figure 1 This is a three-dimensional schematic diagram of the outer frame structure of a French bread baking pan according to the present invention;

[0014] Figure 2 This is a cross-sectional view of the outer frame structure of a French bread baking pan according to the present invention.

[0015] Figure 3 This is a partial schematic diagram of the outer frame structure of a French bread baking pan according to the present invention;

[0016] Figure 4 This is a schematic diagram of the card plate portion of the outer frame structure of a French bread baking pan according to this utility model.

[0017] As shown in the figure:

[0018] 1. Baking pan body; 2. Curved groove; 3. Frame structure; 4. Ring frame; 5. Protrusion; 6. Limiting block; 7. Card plate; 8. Through hole; 9. Mounting plate; 10. Connecting plate; 11. Groove; 12. Card slot. Detailed Implementation

[0019] 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 of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0020] It should be noted that the terms "vertical," "horizontal," "up," "down," "left," "right," and similar expressions used in this article are for illustrative purposes only and do not represent the only possible implementation.

[0021] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains; the terminology used herein in the description of this invention is for the purpose of describing particular embodiments only and is not intended to limit the invention; the term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0022] like Figure 1 and Figure 2 As shown in the figure, this application provides an outer frame structure for a French bread baking pan, including a baking pan body 1. The baking pan body 1 includes several interconnected curved grooves 2, and a frame structure 3 is fitted onto its exterior. The frame structure 3 is composed of a ring frame 4 tightly attached to the baking pan body 1. A protrusion 5 is fixedly connected to the side wall of the ring frame 4. A limiting block 6, fitted onto the outside of the ring frame 4, is provided below the protrusion 5. A retaining plate 7, fixedly connected to the baking pan body 1, is fixedly connected below the limiting block 6. Furthermore, the baking pan body 1 has several evenly distributed through holes 8, and mounting plates 9 corresponding to the ring frame 4 are fixedly connected to both ends of the baking pan body 1.

[0023] It should be noted that the ring frame 4 is an L-shaped profile, which facilitates installation and use.

[0024] In this embodiment, the through-hole 8 helps release gases produced by dough fermentation during baking, while promoting even heat distribution, preventing localized overheating, and ensuring uniform baking of the bread. The mounting plate 9 is connected to the frame structure 3 via rivets or welding, enhancing the stability of the entire baking pan structure and fixing the pan's position within the oven, preventing displacement or tilting during baking. The cooperation of the protrusion 5 and the limiting block 6 forms a stable groove 12, further ensuring a tight fit between the frame structure 3 and the baking pan body 1, improving the baking pan's durability and reliability. The retaining plate 7 is fixedly connected to the lower end face of the ring frame 4 and is spatially perpendicular to the limiting block 6. This design not only increases the baking pan's load-bearing capacity but also facilitates installation and disassembly, making the baking pan easier to clean and maintain. Overall, this outer frame structure design improves the usability of the French bread baking pan, making the baking process more efficient and convenient.

[0025] like Figure 3 and Figure 4 As shown, the mounting plate 9 has a through-hole or welded structure that corresponds to the frame structure 3. The diameter of the through hole 8 ranges from 1 to 3 mm, and the distance between two adjacent through holes 8 ranges from 10 to 20 mm. Horizontally distributed connecting plates 10 are fixedly connected between the curved grooves 2, and the included angle between the curved grooves 2 and the connecting plates 10 is not less than 90°. The mounting plate 9 and the connecting plates 10 are fixedly connected with an included angle of 90°. The protrusion 5 has a groove 11 placed within itself. The protrusion 5 and the limiting block 6 are both annular and parallel to the ring frame 4, forming a slot 12 between the protrusion 5 and the limiting block 6. The retaining plate 7 is fixedly connected to the lower end face of the ring frame 4. The retaining plate 7 and the limiting block 6 are spatially perpendicular, which enhances the stability and durability of the baking tray structure.

[0026] It should be noted that the connection between the mounting plate 9 and the frame structure 3 of this device can be, but is not limited to, the rivet structure mentioned in the text, and can be replaced by any connection method under the prior art, such as welding.

[0027] In this embodiment, the design of the curved groove 2 facilitates the expansion of the dough during baking, while providing sufficient space to accommodate breads of different shapes. The horizontal distribution of the connecting plates 10 enhances the structural strength of the baking pan body 1, ensuring stability when bearing heavier dough. The corresponding design of the mounting plate 9 and the ring frame 4 allows the baking pan body 1 to be securely installed within the frame structure 3, achieving quick and stable assembly through fixing rivets or welding. The through holes 8 not only facilitate heat transfer but also help reduce the accumulation of steam at the bottom of the baking pan during baking, thus preventing the bread from becoming too wet at the bottom. Furthermore, the grooves 11 on the protrusions 5 are designed to reduce the overall weight of the baking pan while maintaining its structural stability. The overall design makes the baking pan easy to operate while ensuring the quality of the bread and the durability of the baking pan during baking.

[0028] When using the baking tray, first, remove the baking tray body 1 from the packaging and check if the grooves 2 on the baking tray body 1 are intact. The grooves 2 are designed to accommodate different shapes of French bread, ensuring that the bread expands evenly during baking. Next, fit the frame structure 3 onto the outside of the baking tray body 1, ensuring that the ring frame 4 fits tightly against the baking tray body 1. The protrusions 5 and the limiting blocks 6 are correctly installed on the outside of the ring frame 4. The retaining plate 7 is fixedly connected to the baking tray body 1. This step is to ensure the stability of the baking tray during baking. Then, use the fixing rivets or welding structure on the mounting plate 9 to fix the baking tray in the corresponding position in the oven. The mounting plate 9 corresponds to the ring frame 4 and is fixed with rivets. The welded structure allows for quick and secure installation of the baking tray inside the oven, while the through holes help ensure even heat distribution and uniform baking of the bread. Place the prepared bread dough on the baking tray, ensuring sufficient space between the dough pieces to accommodate expansion during baking. Finally, preheat the oven to the appropriate temperature, then place the baking tray containing the dough into the oven for baking. During baking, the design of the baking tray helps to evenly transfer and dissipate heat, improving baking efficiency and reducing localized overheating caused by heat accumulation. After baking, remove the baking tray and allow the bread to cool before enjoying. The entire process is simple and convenient, and the baking tray is easy to clean and maintain.

[0029] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. An outer frame structure for a French bread baking pan, comprising a baking pan body (1), characterized in that: The baking pan body (1) includes several interconnected curved grooves (2), and a frame structure (3) is fitted on the outside of the baking pan body (1); the frame structure (3) includes a ring frame (4) that is close to the baking pan body (1), a protrusion (5) is fixedly connected to the side wall of the ring frame (4), a limiting block (6) fitted on the outside of the ring frame (4) is provided below the protrusion (5), and a card plate (7) fixedly connected to the baking pan body (1) is fixedly connected below the limiting block (6).

2. The outer frame structure of a French bread baking pan according to claim 1, characterized in that: The baking pan body (1) is provided with several evenly distributed through holes (8) that penetrate through itself, and the two ends of the baking pan body (1) are fixedly connected with mounting plates (9) corresponding to the ring frame (4).

3. The outer frame structure of a French bread baking pan according to claim 2, characterized in that: The mounting plate (9) has a fixed rivet structure that penetrates itself and corresponds to the frame structure (3) on its inner side; the diameter of the through hole (8) is 2-3mm, the hole spacing between two adjacent through holes (8) is 4-12mm, and the curved grooves (2) are fixedly connected by horizontally distributed connecting plates (10).

4. The outer frame structure of a French bread baking pan according to claim 3, characterized in that: The included angle between the curved groove (2) and the connecting plate (10) is not less than 90°; the mounting plate (9) and the connecting plate (10) are fixedly connected and the included angle is 90°.

5. The outer frame structure of a French bread baking pan according to claim 1, characterized in that: The protrusion (5) is provided with a groove (11) placed inside itself. The protrusion (5) and the limiting block (6) are both annular and parallel to the ring frame (4). A slot (12) is formed between the protrusion (5) and the limiting block (6). The card plate (7) and the limiting block (6) are spatially perpendicular.

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