A food baking apparatus

Abstract

This utility model relates to the field of food baking technology, and more particularly to a food baking apparatus, including a first housing and a baking assembly. The baking assembly includes an outer iron plate disposed on the baking assembly, an inner iron plate disposed within the outer iron plate, several oil residue holes disposed on the inner iron plate, an inner iron plate disposed on the inner iron plate, and several iron racks disposed on the inner iron plate. This utility model, through the design of the oil residue holes and the transfer chamber, allows for the unified collection of oil residue during food baking, preventing the oil from dispersing and being absorbed by other foods, thus improving the quality and effect of each piece of food, and simultaneously enhancing the texture of the food in the later stages of baking.

Description

Technical Field

[0001] This utility model relates to the field of food baking technology, and in particular to a food baking apparatus. Background Technology

[0002] Food baking is a magical transformation. Cold dough, butter, and icing undergo a scorching tempering process in a precisely temperature-controlled oven. The Maillard reaction produces an enticing caramel color and a crisp exterior, while locking in the inner moisture and softness, releasing an irresistible rich aroma. It is both rigorous science and the art of creating warmth and happiness.

[0003] Food baking is used in daily life to make cookies and cakes, and different pastries can be made according to one's own ideas. During home baking, equipment with baking functions is usually used. When oily meats are placed on pastries, the oil produced by the meats will be absorbed by the pastries during the baking stage. However, some of the oily meats will continue to leak oil during the baking process and become crispy. The continuously leaking oil will not only overflow the baking tray, but the oil will also come into contact with other pastries, resulting in the pastries being too greasy after they are made, which will affect the taste and eating experience.

[0004] Therefore, we designed a food baking device. Utility Model Content

[0005] The purpose of this invention is to solve the problem that existing equipment cannot collect oil, and to propose a food baking device.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A food baking apparatus includes a first housing, a connecting end disposed on the side wall of the first housing, telescopic rods symmetrically disposed on the connecting end, a second housing disposed on the telescopic rods, a heating chamber disposed within the second housing, and a functional end disposed on the top of the second housing, and further includes: A baking assembly, comprising an outer iron plate disposed on the baking assembly, a middle iron plate disposed within the outer iron plate, a plurality of oil residue holes disposed on the middle iron plate, an inner iron plate disposed on the middle iron plate, and a plurality of iron racks disposed on the inner iron plate. An auxiliary component is disposed below the baking component.

[0007] Preferably, the baking assembly is fixed inside the first housing via a central shaft, the top of the central shaft is provided with a heater for heating, and both ends of the telescopic rod are fixed to the connecting end.

[0008] Preferably, the bottom of the inner iron plate is fixed to the heater, the outer iron plate is fixed to the middle iron plate, the middle iron plate is fixed to the inner iron plate, and the iron grill rack is fixed to the inner iron plate.

[0009] Preferably, the auxiliary components include a collection component disposed below the baking component, an inner cavity disposed in the collection component, a plurality of through holes disposed at the bottom of the collection component, a plurality of transfer chambers disposed at the bottom of the through holes, a cleaning port disposed on the side wall of the transfer chamber, a conveying pipe disposed at the bottom of the transfer chamber, a plurality of collection chambers disposed on the side wall of the central shaft, and a plurality of drainage holes disposed on the collection chamber.

[0010] Preferably, the collecting component is fixed to the baking component, the through hole is connected to the transfer chamber, and the cleaning port is connected to the transfer chamber.

[0011] Preferably, the transfer chamber is fixed to the bottom of the collection assembly, the conveying pipe is fixed to the transfer chamber, one end of the transfer chamber is fixed to the central axis via a connecting shaft, the drainage hole is fixed to the collection chamber, and the collection chamber is fixed to the central axis.

[0012] The beneficial effects of this utility model are as follows: 1. This utility model, through the setting of oil residue holes and transfer chambers, allows for the rapid collection of dispersed oil on the surface of food during baking, preventing excessive oil from being absorbed by other foods. At the same time, the crumbs formed by the brittle surface of food due to excessively high temperatures will also fall into the oil residue holes and be collected in the transfer chamber at the bottom, further improving the oil residue collection efficiency. This also improves the quality and effect of each piece of food after baking, thereby enhancing the taste and experience of food baking.

[0013] 2. This utility model, through the setting of an outer iron plate and an inner iron plate, can bake foods with oil and dry meat products, increasing the efficiency of subsequent meat product preparation. The oily foods can be evenly arranged on the inner iron plate, and the oil produced during baking can be concentrated and dispersed to the bottom under the action of the iron grill and discharged into the inner cavity through multiple oil residue holes. Meanwhile, the aroma of oil produced by the outer iron plate will continuously tumble in the heating cavity, mixing with the food to form a new product, thereby improving the mixing effect of food baking. Attached Figure Description

[0014] Figure 1 This is a schematic diagram of the structure of a food baking apparatus proposed in this utility model; Figure 2 This is a structural diagram of the second shell of a food baking apparatus proposed in this utility model; Figure 3 This is a structural diagram of the baking component of a food baking apparatus proposed in this utility model; Figure 4This is a top view of the baking component of a food baking apparatus proposed in this utility model; Figure 5 This is a structural diagram of the internal structure of the collecting component of a food baking device proposed in this utility model.

[0015] In the diagram: 1. First housing; 101. Connecting end; 102. Telescopic rod; 103. Second housing; 104. Heating chamber; 105. Functional end; 2. Central shaft; 201. Connecting shaft; 202. Heater; 3. Baking assembly; 301. Iron outer plate; 302. Iron middle plate; 303. Oil residue hole; 304. Iron inner plate; 305. Iron grill rack; 4. Collection assembly; 401. Inner cavity; 402. Through hole; 5. Transfer chamber; 501. Cleaning port; 502. Conveying pipe; 6. Collection chamber; 601. Drainage hole. Detailed Implementation

[0016] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present utility model. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present utility model without creative effort are within the protection scope of the present utility model.

[0017] Reference Figures 1-5 A food baking apparatus includes a first housing 1, a connecting end 101 disposed on the side wall of the first housing 1, telescopic rods 102 symmetrically disposed on the connecting end 101, a second housing 103 disposed on the telescopic rods 102, a heating chamber 104 disposed within the second housing 103, and a functional end 105 disposed on the top of the second housing 103. It also includes a baking component and an auxiliary component. The baking component primarily bakes oily pastries and meat products, improving the softening and maturation of the oily surface oil during the baking process, thus enhancing the flavor and texture of the pastries. The auxiliary component primarily collects the oil residue produced during the baking process for easy cleaning later. Before baking food, the connecting end 101 on the side wall of the first housing 1 and the two telescopic rods 102 need to be checked to ensure that the second housing 103 can be raised and lowered under the action of the telescopic rods 102 and closed with the first housing 1. Then wipe the heating chamber 104 to ensure that the oily smell from the previous use is not left inside and will affect the baking effect of the next food. Then check whether the functional end 105 on the top of the second housing 103 can be used normally. After it can be used, place several oily pastries on the baking components and carry out the baking process. The oil produced during the baking process will be collected by the auxiliary components at the bottom for easy cleaning later. It should be noted that the first housing 1, the telescopic rod 102, the second housing 103, the heating chamber 104, and the functional end 105 are all common components in baking equipment, and the effect of food baking can be achieved through the above components.

[0018] Reference Figures 3-4 The baking assembly includes an outer iron plate 301 disposed on the baking assembly 3, an inner iron plate 302 disposed inside the outer iron plate 301, several oil residue holes 303 disposed on the inner iron plate 302, an inner iron plate 304 disposed on the inner iron plate 302, and several iron grill racks 305 disposed on the inner iron plate 304. The baking component 3 is fixed inside the first housing 1 by the central shaft 2. The top of the central shaft 2 is provided with a heater 202 for heating. The two ends of the telescopic rod 102 are fixed to the connecting end 101. The bottom of the iron inner plate 304 is fixed to the heater 202, the iron outer plate 301 is fixed to the iron middle plate 302, the iron middle plate 302 is fixed to the iron inner plate 304, and the iron grill rack 305 is fixed to the iron inner plate 304. When baking oily pastries, first place the pastries in the inner iron pan 304 and evenly arrange them on the iron baking rack 305. During baking, some plain pastries can be placed on the outer iron pan 301 according to the pastry-making requirements, allowing them to absorb the aroma of the oil and improve their taste. Then, connect the central shaft 2 to the power supply inside the first housing 1 and test the heater 202 at the top of the central shaft 2 via the functional terminal 105 to ensure it is properly powered. Next, close the second housing 103 and turn on the heater 202, heating the bottom of the inner iron pan 304. The heating process involves the heater 202 transferring heat to the inner iron pan 304, which then disperses to the surrounding middle iron pan 302 and outer iron pan 301. During this dispersion process, heat is already distributed to the inner iron pan 304. The air inside the heating chamber 104 is heated, thereby increasing the heating effect of the pastries in the iron middle plate 302 and the iron outer plate 301, achieving the effect of preheating and pre-baking and shaping. During the baking process, the oily pastries on the iron grill 305 will secrete oil. The oil will be absorbed by the pastries first, and under the baking action, a crispy oil layer will be formed on the surface of the pastries. This prevents the oil produced from penetrating into the interior of the pastries and instead disperses it in the iron grill 305. The oil will then enter the iron middle plate 302 and leave the iron middle plate 302 through the oil residue hole 303. At this time, the heating chamber 104 will be filled with the aroma of oil. The aroma of oil will enhance the flavor of the plain bread, giving it a baked aroma and thus improving its texture. The baking assembly 3 is vertically fixed on the central shaft 2 and connected to each other with the heater 202 as the connecting joint. The heater 202 and the iron inner plate 304 need to be fixed to each other by welding to ensure the stability of the baking assembly 3 on the central shaft 2. The bottom of the telescopic rod 102 is fixed by being embedded inside the connecting end 101, and the bottom of the telescopic rod 102 can extend into the connecting end 101. The top of the telescopic rod 102 is connected to the side wall of the second housing 103 by fasteners, so that the second housing 103 can be raised and lowered normally to complete the sealing work. The inner iron plate 304 is fixed to the iron grill 305 by welding, which increases the connection strength between the two and improves the heating effect of oily pastries. The two ends of the middle iron plate 302 are fixed to the outer iron plate 301 and the inner iron plate 304 by welding. It should be noted that heater 202 is a common heating structure in baking equipment, which can be heated and baked by connecting to a power source.

[0019] Reference Figure 3 and Figure 5 The auxiliary components are positioned below the baking components 3; The auxiliary components include a collection component 4 disposed below the baking component 3, an inner cavity 401 disposed in the collection component 4, several through holes 402 disposed at the bottom of the collection component 4, several transfer chambers 5 disposed at the bottom of the through holes 402, a cleaning port 501 disposed on the side wall of the transfer chamber 5, a conveying pipe 502 disposed at the bottom of the transfer chamber 5, several collection chambers 6 disposed on the side wall of the central shaft 2, and several drainage holes 601 disposed on the collection chambers 6; The collecting component 4 is fixed to the baking component 3, the through hole 402 is connected to the transfer chamber 5, and the cleaning port 501 is connected to the transfer chamber 5. The bottom of the transfer chamber 5 and the collection component 4 are fixed, the conveying pipe 502 is fixed to the transfer chamber 5, one end of the transfer chamber 5 is fixed to the central shaft 2 through the connecting shaft 201, the drainage hole 601 is fixed to the collection chamber 6, and the collection chamber 6 is fixed to the central shaft 2. During the baking process, excess oil that cannot be absorbed by the pastry will continuously flow into the inner cavity 401 and into the transfer chamber 5 through the through hole 402 of the inner cavity 401. At this time, oil residue will also enter along with the oil. Then, the conveying pipe 502 of the transfer chamber 5 will continuously convey the oil residue. During the conveying process, the oil residue will remain in a flowing state due to the high temperature of the heating chamber 104, reducing the possibility of solidification due to temperature drop. Subsequently, the oil will flow into the collection chamber 6 through the drainage hole 601 to complete the storage of oil residue. The top of the transfer chamber 5 and the bottom of the collection component 4 are tightly fixed to each other, ensuring the connection between the through hole 402 and the transfer chamber 5. This also facilitates the disassembly and maintenance of the baking component and auxiliary components later. The central shaft 2 and the heater 202 are connected to each other by the connecting shaft 201, and the side wall of the transfer chamber 5 is fixed to the connecting shaft 201 by welding. The conveying pipes 502 at the bottom of the transfer chamber 5 are all fixed by welding. The cleaning port 501 on the side wall of the transfer chamber 5 needs to be sealed by a metal plate in the form of a hinge. The state of the metal plate can be checked by turning it later. When there is a damping feeling when turning it, the transfer chamber 5 can be cleaned. Then the collection chamber 6 is fitted onto the central shaft 2 and is tightly pressed against the bottom of the connecting shaft 201 to ensure that the drainage hole 601 is connected to the collection chamber 6.

[0020] The working principle of this utility model is as follows: When baking oily pastries, simply arrange them evenly on the iron baking rack 305, then close the second shell 103, and heat the heater 202 through the functional end 105, thereby heating the bottom of the iron inner plate 304. During the baking process, the air in the heating chamber 104 will heat up simultaneously, achieving the effect of even baking on both sides. The baking in the heating chamber 104 will increase the secretion of oil. When the oil flows on the surface of the pastry, it will seep into the interior and form a crispy layer on the surface of the pastry under the baking action, further improving the taste of the pastry. At the same time, it will prevent the continuously secreted oil from seeping into the interior of the pastry, but instead flow into the inner cavity 401 through the oil residue hole 303, and then enter the transfer chamber 5 and the collection chamber 6, thereby completing the collection of excess oil residue. With the oil residue hole 303 and the transfer chamber 5, the oil on the surface of the food can be quickly collected during baking, preventing excessive oil from being absorbed by other foods. At the same time, the crumbs formed by the brittle surface of the food due to excessive temperature will also fall into the oil residue hole 303 and be concentrated in the transfer chamber 5 at the bottom, further improving the oil residue collection efficiency. This also improves the quality and effect of each piece of food after baking, thereby enhancing the taste and experience of food baking.

[0021] The above description is only a preferred embodiment of the present utility model, but the protection scope of the present utility model is not limited thereto. Any equivalent substitutions or changes made by those skilled in the art within the technical scope disclosed in the present utility model, based on the technical solution and the inventive concept of the present utility model, should be included within the protection scope of the present utility model.

Claims

1. A food baking apparatus, comprising a first housing (1), a connecting end (101) disposed on the side wall of the first housing (1), telescopic rods (102) symmetrically disposed on the connecting end (101), a second housing (103) disposed on the telescopic rods (102), a heating chamber (104) disposed within the second housing (103), and a functional end (105) disposed on the top of the second housing (103), characterized in that, Also includes: The baking assembly includes an outer iron plate (301) disposed on the baking assembly (3), an inner iron plate (302) disposed inside the outer iron plate (301), a plurality of oil residue holes (303) disposed on the inner iron plate (302), an inner iron plate (304) disposed on the inner iron plate (302), and a plurality of iron grill racks (305) disposed on the inner iron plate (304). An auxiliary component is disposed below the baking component (3).

2. A food baking apparatus according to claim 1, wherein The baking assembly (3) is fixed inside the first housing (1) by a central shaft (2). The top of the central shaft (2) is provided with a heater (202) for heating. The two ends of the telescopic rod (102) are fixed to the connecting end (101).

3. A food baking apparatus as claimed in claim 1, wherein The bottom of the inner iron plate (304) is fixed to the heater (202), the outer iron plate (301) is fixed to the middle iron plate (302), the middle iron plate (302) is fixed to the inner iron plate (304), and the iron grill (305) is fixed to the inner iron plate (304).

4. A food baking apparatus as claimed in claim 1, wherein The auxiliary components include a collection component (4) disposed below the baking component (3), an inner cavity (401) disposed below the collection component (4), several through holes (402) disposed at the bottom of the collection component (4), several transfer chambers (5) disposed at the bottom of the through holes (402), a cleaning port (501) disposed on the side wall of the transfer chamber (5), a conveying pipe (502) disposed at the bottom of the transfer chamber (5), several collection chambers (6) disposed on the side wall of the central shaft (2), and several drainage holes (601) disposed on the collection chambers (6).

5. A food baking apparatus according to claim 4, wherein The collecting component (4) is fixed to the baking component (3), the through hole (402) is connected to the transfer chamber (5), and the cleaning port (501) is connected to the transfer chamber (5).

6. A food baking apparatus as claimed in claim 5, wherein The transfer chamber (5) is fixed to the bottom of the collection component (4), the delivery pipe (502) is fixed to the transfer chamber (5), one end of the transfer chamber (5) is fixed to the central shaft (2) through the connecting shaft (201), the drainage hole (601) is fixed to the collection chamber (6), and the collection chamber (6) is fixed to the central shaft (2).

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