A baking tray
By designing a combination of grooves, oil outlets, and inclined conduits on the electric baking pan, the problem of oil and water not draining easily is solved, achieving efficient oil and water drainage, improving baking results and ease of cleaning.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- AIRPLOVE(XIAMEN)ELECTRONICS CO LTD
- Filing Date
- 2025-06-11
- Publication Date
- 2026-06-05
AI Technical Summary
Existing electric grill pans do not allow oil and water to drain easily during grilling, resulting in uneven heating of food, the production of oil fumes, increased cleaning difficulty, and impact on health and lifespan.
Design a baking pan that includes a groove, an oil outlet running vertically through the pan, and an inclined confluence channel. Supporting ribs form a guide channel to provide a clear path for oil and water flow, and use gravity to accelerate the discharge of oil and water.
It improves the efficiency of oil and water drainage, avoids uneven heating of food and the generation of oil fumes, reduces cleaning difficulty, and enhances the cooking experience and equipment lifespan.
Smart Images
Figure CN224320546U_ABST
Abstract
Description
Technical Field
[0001] This application relates to the field of cooking utensils, and more particularly to a baking pan. Background Technology
[0002] With the improvement of people's living standards and the diversification of cooking methods, electric grill pans, as a convenient and efficient cooking appliance, have been increasingly widely used in home kitchens and various catering establishments. With its many advantages, such as even heating, ease of operation, and ability to meet diverse cooking needs, it is highly favored by consumers. Whether it's grilling meats and vegetables for everyday family meals, or preparing special dishes for outdoor picnics and small gatherings, electric grill pans play an important role, greatly enriching people's dining experience.
[0003] Currently, most electric baking pans on the market have a textured structure to support food. This texture effectively increases the contact gap between the food and the bottom of the baking pan, allowing for more even heating during baking and preventing overheating or undercooking caused by food sticking tightly to the pan. This significantly improves the taste and quality of the baked food. Furthermore, the texture helps prevent food from sticking to the pan due to heat shrinkage or external force during baking, making it easier to flip and remove the food after baking, reducing cooking difficulty and increasing efficiency.
[0004] However, existing electric baking pans with textured surfaces also exhibit a significant problem in practical use: the oil and water are difficult to drain during grilling. When grilling meats, fish, or vegetables with high water content, the food continuously releases oil and moisture. If this mixture cannot drain effectively and promptly, it accumulates on the surface. This accumulation not only affects the efficiency of heat transfer between the food and the heat source, leading to uneven heating and some areas not receiving sufficient heat, resulting in undercooked or overcooked areas, impacting the overall grilling effect and taste; but also, prolonged exposure to high temperatures can generate excessive fumes, polluting the kitchen environment and posing potential health hazards. Furthermore, residual oil increases the difficulty of cleaning the pan. If not thoroughly cleaned, the remaining oil may produce unpleasant odors or even breed bacteria during subsequent use, affecting the hygiene and lifespan of the electric baking pan.
[0005] Although some electric grill pans on the market have simple oil drainage channels and other structures in an attempt to solve the problem of oil and water drainage, these designs often suffer from poor drainage, oil and water residue in the channels, or backflow, failing to fundamentally and effectively address the problem of oil and water not draining properly during grilling. Therefore, developing an electric grill pan that can effectively solve the problem of oil and water drainage during grilling while maintaining the advantages of the textured structure of the grill pan has significant practical importance and market value.
[0006] It should be noted that the information disclosed in the background section above is only used to enhance the understanding of the background of this disclosure, and therefore may include information that does not constitute prior art known to those skilled in the art. Utility Model Content
[0007] (a) Technical problems to be solved
[0008] This application provides a baking pan that can solve the problem of how to improve the efficiency of oil and water drainage during grilling in the prior art.
[0009] (II) Technical Solution
[0010] To solve the above-mentioned technical problems, this application provides the following technical solution:
[0011] A baking pan is provided, the baking pan comprising:
[0012] The baking pan body has a groove and an oil outlet that runs vertically through the center of the groove. At least one confluence channel is provided at the bottom of the groove. One end of the confluence channel communicates with the oil outlet, and the other end extends to the edge of the groove. The bottom of the confluence channel extends downwards at an angle from the end near the edge of the groove towards the end near the oil outlet. The oil outlet and the confluence channel divide the bottom of the groove into at least two baking areas. Each baking area has several supporting ribs. The supporting ribs in the same baking area are strip-shaped, and a guide channel extending from the edge of the groove towards the confluence channel or oil outlet is formed between adjacent supporting ribs.
[0013] In some embodiments, two manifolds are provided, which are located on opposite sides of the oil outlet and are aligned with the oil outlet; the oil outlet and the manifolds divide the bottom of the groove into two baking areas.
[0014] In some embodiments, two sets of support ribs are provided in the same baking area; the support ribs in the same set are parallel to each other, and a guide groove is formed between adjacent support ribs facing the confluence channel; the two sets of support ribs are inclined to each other, and a guide groove is formed between two adjacent sets of support ribs facing the oil outlet, and the diameter gradually decreases in the direction towards the oil outlet.
[0015] In some embodiments, the supporting ribs of the two baking zones are symmetrically arranged on both sides of the center line.
[0016] In some embodiments, an electric heating tube is fixedly provided at the bottom of the baking pan body, and a plug connected to the electric heating tube is provided on the side.
[0017] In some embodiments, the bottom of the baking pan body is integrally formed with protrusions, and a receiving groove is formed between the protrusions, with the electric heating tube disposed inside the receiving groove.
[0018] In some embodiments, a handle is provided at each of the opposite ends of the baking pan body, and the handle is located outside the groove.
[0019] (III) Beneficial Effects
[0020] Compared with the prior art, the beneficial effects of the technical solution provided in this application include at least the following:
[0021] The baking pan drainage channel of this application extends from the edge of the groove towards the confluence channel or oil outlet, providing a clear path for oil and water flow. This changes the disordered flow of oil and water on the baking pan, allowing them to flow quickly and directionally to the confluence channel or oil outlet, reducing the residence time of oil and water on the baking pan and thus improving the efficiency of oil and water drainage. Simultaneously, the downward-sloping design of the bottom of the confluence channel utilizes gravity to accelerate the flow of oil and water within the channel. The greater the angle of inclination, the faster the flow speed, enabling more rapid delivery of the oil and water collected in the drainage channel to the oil outlet, preventing oil and water accumulation within the confluence channel and further improving drainage efficiency. Finally, the through-hole oil outlet allows oil and water to drain directly from the inside of the baking pan, preventing accumulation and effectively improving drainage efficiency. This, in turn, reduces the adverse effects of oil and water accumulation on the grilling process and food quality. Attached Figure Description
[0022] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.
[0023] Figure 1 This is a perspective view of the baking tray in the embodiments of this application;
[0024] Figure 2 yes Figure 1 A schematic diagram of region A in the middle;
[0025] Figure 3 This is a top view of the baking tray in an embodiment of this application;
[0026] Figure 4 This is a perspective view of the bottom of the baking pan in an embodiment of this application.
[0027] Figure reference numerals: baking pan body 1, oil outlet 10, groove 11, confluence channel 12, baking area 13, support rib 131, guide channel 132, electric heating element 14, plug 15, protrusion 16, receiving groove 160, handle 17.
[0028] The accompanying drawings illustrate specific embodiments of this application, which will be described in more detail below. These drawings and descriptions are not intended to limit the scope of the concept in any way, but rather to illustrate the concept of this application to those skilled in the art through reference to particular embodiments. Detailed Implementation
[0029] The present disclosure will now be described in further detail with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are for illustrative purposes only and are not intended to limit the scope of the disclosure. Furthermore, it should be noted that, for ease of description, only the parts relevant to the present disclosure are shown in the accompanying drawings.
[0030] It should be noted that, where there is no conflict, the embodiments and features described in this disclosure can be combined with each other. The technical solutions of this disclosure will now be described in detail with reference to the accompanying drawings and embodiments.
[0031] Unless otherwise stated, the exemplary implementations / embodiments shown are to be understood as providing exemplary features of various details that provide ways in which the technical concepts of this disclosure can be implemented in practice. Therefore, unless otherwise stated, the features of various implementations / embodiments may be additionally combined, separated, interchanged and / or rearranged without departing from the technical concepts of this disclosure.
[0032] The use of crosshairs and / or shading in the accompanying drawings is generally used to clarify the boundaries between adjacent components. Thus, unless otherwise stated, the presence or absence of crosshairs or shading does not convey or indicate any preference or requirement for the specific material, material properties, dimensions, proportions, commonalities between the illustrated components, or any other characteristics, properties, etc., of the components. Furthermore, in the accompanying drawings, the dimensions and relative dimensions of components may be exaggerated for clarity and / or descriptive purposes. When exemplary embodiments can be implemented differently, a specific process sequence may be performed in a different order than that described. For example, two consecutively described processes may be performed substantially simultaneously or in the reverse order of their description. Furthermore, the same reference numerals denote the same components.
[0033] When a component is referred to as being "on" or "above" another component, "connected to," or "joined to" another component, the component may be directly on, directly connected to, or directly joined to the other component, or there may be intermediate components. However, when a component is referred to as being "directly on" another component, "directly connected to," or "directly joined to" another component, there are no intermediate components. Therefore, the term "connection" can refer to a physical connection, an electrical connection, etc., and may or may not have intermediate components.
[0034] For descriptive purposes, this disclosure may use spatial relative terms such as “below,” “under,” “below,” “down,” “above,” “above,” “higher,” and “side (e.g., in a “sidewall”)” to describe the relationship between one component and another component as shown in the accompanying drawings. In addition to the orientations depicted in the drawings, the spatial relative terms are also intended to encompass different orientations of the device during use, operation, and / or manufacture. For example, if the device in the drawings is flipped, a component described as “below” or “under” another component or feature would subsequently be positioned “above” said other component or feature. Thus, the exemplary term “below” can encompass both “above” and “below” orientations. Furthermore, the device may be otherwise positioned (e.g., rotated 90 degrees or in other orientations), thus interpreting the spatial relative descriptive terms used herein accordingly.
[0035] The terminology used herein is for the purpose of describing particular embodiments and is not intended to be limiting. As used herein, unless the context clearly indicates otherwise, the singular forms “a” and “the” are intended to include the plural forms as well. Furthermore, when the terms “comprising” and / or “including” and variations thereof are used in this specification, it indicates the presence of the stated features, integrals, steps, operations, parts, components, and / or groups thereof, but does not exclude the presence or addition of one or more other features, integrals, steps, operations, parts, components, and / or groups thereof. It should also be noted that, as used herein, the terms “substantially,” “about,” and other similar terms are used as approximate terms rather than as terms of degree, thus explaining the inherent biases in measurements, calculated values, and / or provided values that would be recognized by one of ordinary skill in the art.
[0036] Existing baking pan designs have simple oil guide grooves and other structures in an attempt to solve the problem of oil and water drainage. However, these designs often have problems such as poor drainage effect, oil and water easily remaining in the drainage channels or flowing back, and have failed to fundamentally and effectively solve the problem of oil and water not being able to drain properly during grilling.
[0037] To address the aforementioned technical problems, this embodiment provides a baking pan. (See attached image) Figures 1 to 4 As shown, Figure 1 This is a perspective view of the baking tray in the embodiments of this application. Figure 2 yes Figure 1 A schematic diagram of region A in the middle. Figure 3 This is a top view of the baking tray in an embodiment of this application. Figure 4 This is a perspective view of the bottom of the baking pan in an embodiment of this application.
[0038] A baking pan, the baking pan comprising: a baking pan body 1.
[0039] The baking pan body 1 is provided with a groove 11, and an oil outlet 10 extending vertically through the middle of the groove 11 is provided. The baking pan body 1 is provided with at least one confluence channel 12 at the bottom of the groove 11. One end of the confluence channel 12 is connected to the oil outlet 10, and the other end extends to the edge of the groove 11. The bottom of the confluence channel 12 extends downward at an angle from the end near the edge of the groove 11 to the end near the oil outlet 10. The oil outlet 10 and the confluence channel 12 divide the bottom of the groove 11 into at least two baking areas 13. Each baking area 13 is provided with a plurality of supporting ribs 131, which can be used to bake the same or different foods. The supporting ribs 131 in the same baking area 13 are strip-shaped, and a guide channel 132 extending from the edge of the groove 11 toward the confluence channel 12 or the oil outlet 10 is formed between two adjacent supporting ribs 131.
[0040] During grilling, the food (such as meat and vegetables) is heated, and the internal moisture and oil gradually seep out, dripping into the grooves 11 on the surface of the grill pan body 1, forming an oil-water mixture. Since the food is placed on the support ribs 131 of the grilling area 13, the oil and water do not directly soak the food, but accumulate in the space between the support ribs 131. The guide channels 132 formed between two adjacent support ribs 131 in each grilling area 13 are shaped to extend from the edge of the groove 11 towards the confluence channel 12 or the oil outlet 10. This design allows the oil and water to flow along the extension direction of the guide channels 132 under the action of gravity, naturally guiding the oil and water from the edge of the groove 11 towards the confluence channel 12 or the oil outlet 10, preventing the oil and water from spreading randomly on the grill pan. The oil and water flow is further guided by the guide channel 132 into the converging channel 12. The bottom of the converging channel 12 extends downwards at an angle from the end near the edge of the groove 11 towards the end near the oil outlet 10. This inclined structure utilizes gravity to accelerate the flow of oil and water within the converging channel 12, quickly converging at the oil outlet 10 connected to the converging channel 12. Finally, the oil and water are discharged from the baking pan through the vertically connected oil outlet 10, achieving efficient discharge of oil and water. During baking, the supporting ribs 131 prevent the food from directly contacting the high-temperature area, while simultaneously allowing clear caramelized patterns to form on the surface of the food, preserving both its tenderness and appearance.
[0041] In some embodiments, two confluence channels 12 are provided, located on opposite sides of the oil outlet 10 and aligned with it. The oil outlet 10 and the confluence channels 12 divide the bottom of the groove 11 into two baking zones 13. When the food is heated in the baking zone 13 and produces oil and water, the two confluence channels 12 guide the oil and water from both sides to the oil outlet 10, increasing the path for oil and water collection and drainage. This prevents oil and water from accumulating over a large area on the baking tray, keeping the surface of the baking tray relatively dry and reducing the impact of oil and water soaking on the taste and flavor of the food. It also reduces the difficulty of cleaning.
[0042] In some embodiments, two sets of supporting ribs 131 are provided in the same baking area 13; the supporting ribs 131 in the same set are parallel to each other, and adjacent supporting ribs 131 form a guide channel 132 facing the confluence channel 12, making the oil and water flow path clear, reducing the residence time of oil and water in the baking area 13, avoiding the accumulation of oil and water under the food, and preventing the food from becoming greasy due to soaking in oil and water, affecting the taste and health. The two sets of supporting ribs 131 are inclined to each other, and the two sets of adjacent supporting ribs 131 form a guide channel 132 facing the oil outlet 10, and the diameter gradually decreases in the direction towards the oil outlet 10, which has a funnel-like converging effect, and can further accelerate the flow of oil and water to the oil outlet 10. When oil and water converge into the guide channel 132 from all directions, as the diameter gradually decreases, the flow speed of oil and water increases, allowing them to enter the oil outlet 10 more efficiently for discharge, thus improving the efficiency of oil and water discharge, keeping the baking pan relatively clean, and enhancing the cooking experience.
[0043] Furthermore, the supporting ribs 131 of the two baking zones 13 are symmetrically arranged on both sides of the center line. The symmetrical arrangement of the supporting ribs 131 ensures more even heating of the baking pan during baking. When the electric heating element 14 heats the baking pan, heat is evenly conducted to all parts of the baking zone 13 through the supporting ribs 131, ensuring uniform heating of the food during baking and preventing localized burning or undercooking, thus improving the baking quality and taste. Simultaneously, the symmetrical arrangement of the ribs creates clear caramelized patterns during baking, preserving the tenderness of the meat while meeting the user's aesthetic preferences. Additionally, the symmetrical structure facilitates cleaning and improves cleaning efficiency.
[0044] In some embodiments, the electric heating element 14 is securely installed at the bottom of the baking pan body 1 using methods such as riveting, welding, or screw fixing. The installation position of the electric heating element 14 is determined according to the overall design of the baking pan and heating requirements to ensure that it can provide heat to the baking pan evenly. A plug 15 for connecting to the electric heating element 14 is reserved on the side of the baking pan body 1. The plug 15 is electrically connected to the electric heating element 14 via an electrical wire and insulated to ensure safe use. The electric heating element 14 is directly fixed to the bottom of the baking pan body 1, allowing heat to be transferred more directly and efficiently to the surface of the baking pan, reducing heat loss during transfer, improving heating efficiency, and shortening baking time. The plug 15 facilitates connection of the baking pan to an external power source without complicated wiring, making it convenient to use. At the same time, this design makes the baking pan an independent cooking device, allowing users to place it in different locations as needed, increasing the applicability and flexibility of the baking pan.
[0045] Furthermore, during the manufacturing process of the bottom of the baking pan body 1, a one-piece molding process is used to form a protrusion 16 on the bottom. The shape and size of the protrusion 16 are designed according to the overall design of the baking pan and the installation requirements of the electric heating tube 14, ensuring that the receiving groove 160 formed between the protrusions 16 can fully accommodate the electric heating tube 14. During manufacturing, the protrusion 16 is in close contact with the bottom of the baking pan body 1, and the electric heating tube 14 is placed inside the receiving groove 160. The electric heating tube 14 is fixed in the receiving groove 160 by fasteners (such as clips, screws, etc.) to ensure that it will not wobble during use. The one-piece molded protrusion 16 and receiving groove 160 design makes the connection between the electric heating tube 14 and the baking pan body 1 more secure, improving the overall structural stability of the baking pan. The setting of the receiving groove 160 allows the electric heating tube 14 to fit more tightly against the bottom of the baking pan body 1, so that the heat can be distributed more evenly to the surface of the baking pan, reducing local overheating or undercooling and improving the baking quality of the food. Placing the electric heating element 14 inside the receiving groove 160 can provide a certain degree of protection for the electric heating element 14, preventing it from being hit or damaged by external objects. It also reduces the risk of users coming into contact with the electric heating element 14 during use, thus improving the safety of use.
[0046] In some embodiments, a handle 17 is provided at each of the opposite ends of the baking pan body 1, and the handle 17 is located outside the groove 11. The handle 17 can be installed by welding, screw connection, or integral molding with the baking pan body 1.
[0047] The baking pan guide channel 132 of this application extends from the edge of the groove 11 towards the confluence channel 12 or the oil outlet 10, providing a clear path for oil and water flow. This changes the disordered flow of oil and water on the baking pan, allowing them to flow quickly and directionally to the confluence channel 12 or the oil outlet 10, reducing the residence time of oil and water on the baking pan and thus improving the efficiency of oil and water drainage. Simultaneously, the downward-sloping design of the bottom of the confluence channel 12 utilizes gravity to accelerate the inward flow of oil and water within the confluence channel 12. The greater the angle of inclination, the faster the flow speed, enabling the oil and water collected by the guide channel 132 to be transported to the oil outlet 10 more quickly, preventing oil and water accumulation within the confluence channel 12 and further improving the efficiency of oil and water drainage. Finally, the vertically connected oil outlet 10 allows oil and water to drain directly from inside the baking pan, preventing accumulation and effectively improving drainage efficiency. This, in turn, reduces the adverse effects of oil and water accumulation on the grilling process and the quality of the food.
[0048] In the description of this specification, the references to terms such as "one embodiment / mode," "some embodiments / modes," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment / mode or example is included in at least one embodiment / mode or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment / mode or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments / modes or examples. Furthermore, without contradiction, those skilled in the art can combine and integrate the different embodiments / modes or examples described in this specification, as well as the features of different embodiments / modes or examples.
[0049] 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 at least one of that feature. In the description of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.
[0050] Those skilled in the art should understand that the above embodiments are merely for illustrating the present disclosure and are not intended to limit the scope of the disclosure. Those skilled in the art can make other changes or modifications based on the above disclosure, and these changes or modifications still fall within the scope of the present disclosure.
Claims
1. A baking pan, characterized in that, include: The baking pan body has a groove and an oil outlet that runs vertically through the center of the groove. At least one confluence channel is provided at the bottom of the groove. One end of the confluence channel communicates with the oil outlet, and the other end extends to the edge of the groove. The bottom of the confluence channel extends downwards at an angle from the end near the edge of the groove towards the end near the oil outlet. The oil outlet and the confluence channel divide the bottom of the groove into at least two baking areas. Each baking area has several supporting ribs. The supporting ribs in the same baking area are strip-shaped, and a guide channel extending from the edge of the groove towards the confluence channel or oil outlet is formed between adjacent supporting ribs.
2. The baking pan according to claim 1, characterized in that, There are two manifolds, which are located on opposite sides of the oil outlet and are aligned with the oil outlet; the oil outlet and the manifolds divide the bottom of the groove into two baking areas.
3. The baking pan according to claim 2, characterized in that, Two sets of support ribs are provided in the same baking area; the support ribs in the same set are parallel to each other, and a guide groove is formed between adjacent support ribs facing the confluence channel; the two sets of support ribs are inclined to each other, and a guide groove is formed between two adjacent sets of support ribs facing the oil outlet, and the diameter of the opening gradually decreases in the direction towards the oil outlet.
4. The baking pan according to claim 3, characterized in that, The supporting ribs of the two baking zones are symmetrically arranged on both sides of the center line.
5. The baking pan according to claim 1, characterized in that, An electric heating element is fixedly installed at the bottom of the baking pan body, and a plug for connecting to the electric heating element is provided on the side.
6. The baking pan according to claim 5, characterized in that, The bottom of the baking pan body is integrally formed with protrusions, and a receiving groove is formed between the protrusions. The electric heating tube is disposed inside the receiving groove.
7. The baking pan according to claim 1, characterized in that, A handle is provided at each of the opposite ends of the baking pan body, and the handle is located on the outside of the groove.