A baking tray structure for an oven
Patent Information
- Application Number
- CN202522559035.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-02
- Publication Date
- 2026-10-30
- Estimated Expiration
- 2035-12-02
AI Technical Summary
蛋糕在烘焙过程中需要特定的模具来塑造形状，普通烤盘无法提供这样的条件，导致烘焙出的蛋糕形状不规则，影响美观和口感
[0010]优选的，若干个所述加强条均与烤盘主体固定连接，所述加强环和若干个加强条均由不锈钢材料制成。
Smart Images
Figure CN224911064U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of ovens, specifically to a baking tray structure for an oven. Background Technology
[0002] In the baking industry, oven baking trays are indispensable tools, and their performance and design directly affect the quality and results of baked goods. However, traditional oven baking trays are relatively limited in function, typically only meeting one or a few baking needs. For example, while common baking trays can be used to bake cookies and pizzas, they are clearly insufficient for baking cakes. Cakes require specific molds to shape during baking, which ordinary baking trays cannot provide, resulting in irregularly shaped cakes that affect both appearance and taste. While specialized cake molds can solve the cake shaping problem, their use is limited to cake baking, remaining largely unused in other baking scenarios, leading to a waste of resources. Furthermore, traditional baking trays and cake molds are often separate, lacking effective integrated design. Users need to frequently change different baking trays or molds when baking different foods, which is not only cumbersome but also increases purchase costs and storage space.
[0003] To address the aforementioned issues, a baking tray structure for an oven is proposed here. Utility Model Content
[0004] The purpose of this invention is to provide a baking tray structure for an oven to solve the problems mentioned in the background art.
[0005] To achieve the above objectives, this utility model provides the following technical solution: a baking tray structure for an oven, comprising a baking tray body, an auxiliary edge fixedly provided on the top of the surface of the baking tray body, the baking tray body and the auxiliary edge being an integral structure, a plurality of evenly distributed first heat-conducting protrusions fixedly provided in the middle of the bottom end of the inner wall of the baking tray body, a plurality of first connecting seats fixedly provided on both sides of the bottom end of the inner wall of the baking tray body, a second connecting seat engaged at the top of each of the plurality of first connecting seats, a cake baking seat fixedly provided at the top between each pair of two second connecting seats, a plurality of baking cavities opened at the top of each of the plurality of cake baking seats, an operating handle fixedly provided on both sides of each of the plurality of cake baking seats, a connecting slot opened at the connection point between the plurality of first connecting seats and the plurality of second connecting seats, a connecting block fixedly provided at the connection point between the plurality of second connecting seats and the plurality of first connecting seats, and a plurality of connecting blocks engaged with the plurality of connecting slots.
[0006] The cake baking base and the baking pan body are detachably installed through the snap-fit connection of the first and second connecting seats. This design makes the baking pan versatile. When the cake baking base is installed, it can be used for baking cakes; when the cake baking base is removed, the baking pan body can be used as a regular baking pan for baking other foods, such as cookies and pizzas, greatly improving the practicality and flexibility of the baking pan. Several first heat-conducting protrusions and several second heat-conducting protrusions work together to form a double heat conduction system. The first heat-conducting protrusions increase the contact area between the food and the bottom of the baking pan, allowing heat to be quickly and evenly transferred to the food. The second heat-conducting protrusions absorb heat from the bottom of the oven and transfer it to the baking pan body, accelerating the preheating speed and ensuring even heat distribution at the bottom of the baking pan, greatly improving baking efficiency and quality.
[0007] Preferably, auxiliary handles are fixedly provided on both sides of the top of the auxiliary edge.
[0008] Preferably, an auxiliary heat insulation sleeve is fixedly provided at one end of the surface of each of the two auxiliary handles.
[0009] Preferably, a reinforcing ring is fixedly provided at the connection between the baking pan body and the auxiliary edge, and a plurality of reinforcing strips are fixedly provided at the bottom end of the reinforcing ring.
[0010] Preferably, all of the reinforcing strips are fixedly connected to the baking pan body, and the reinforcing ring and the reinforcing strips are all made of stainless steel.
[0011] Preferably, the bottom end of the baking pan body is fixedly provided with a plurality of evenly distributed second heat-conducting protrusions.
[0012] Preferably, the inner side of the baking pan body, the surface of the plurality of first heat-conducting protrusions, and the surface of the plurality of second heat-conducting protrusions are all provided with an anti-stick coating.
[0013] Compared with existing technologies, the beneficial effects of this utility model are as follows: The cake baking base and the baking pan body are detachably installed through the engaging connection of the first and second connecting seats. This design allows the baking pan to have multiple uses. When the cake baking base is installed, it can be used for baking cakes; when the cake baking base is removed, the baking pan body can be used as a regular baking pan for baking other foods, such as cookies and pizzas, greatly improving the practicality and flexibility of the baking pan. Several first heat-conducting protrusions and several second heat-conducting protrusions work together to form a double heat-conducting system. The first heat-conducting protrusions increase the contact area between the food and the bottom of the baking pan, allowing heat to be quickly and evenly transferred to the food. The second heat-conducting protrusions absorb heat from the bottom of the oven and transfer it to the baking pan body, accelerating preheating and ensuring even heat distribution at the bottom of the baking pan, greatly improving baking efficiency and quality. Attached Figure Description
[0014] Figure 1 This is the first perspective view of the present invention;
[0015] Figure 2 This is a second perspective view of the present invention;
[0016] Figure 3 This is a third perspective view of the present invention;
[0017] Figure 4 This is the fourth perspective view of the present invention.
[0018] In the diagram: 1. Baking pan body; 2. Auxiliary edge; 3. Auxiliary handle; 4. Auxiliary heat insulation sleeve; 5. First heat-conducting protrusion; 6. Cake baking base; 7. Baking cavity; 8. Operating handle; 9. First connecting seat; 10. Connecting slot; 11. Second heat-conducting protrusion; 12. Reinforcing ring; 13. Reinforcing strip; 14. Second connecting seat; 15. Connecting block. Detailed Implementation
[0019] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention.
[0020] Example 1
[0021] Please see Figure 1-4This utility model provides a baking tray structure for an oven, including a baking tray body 1, an auxiliary edge 2 fixedly disposed on the top surface of the baking tray body 1, the baking tray body 1 and the auxiliary edge 2 being an integral structure, a plurality of evenly distributed first heat-conducting protrusions 5 fixedly disposed in the middle of the bottom end of the inner wall of the baking tray body 1, a plurality of first connecting seats 9 fixedly disposed on both sides of the bottom end of the inner wall of the baking tray body 1, a second connecting seat 14 engaging at the top of the plurality of first connecting seats 9, a cake baking seat 6 fixedly disposed between each pair of second connecting seats 14, a plurality of baking cavities 7 being opened at the top of the plurality of cake baking seats 6, and a plurality of egg baking cavities being opened at the top of the plurality of cake baking seats 6. Both sides of the cake baking base 6 are fixedly equipped with operating handles 8. Several first connecting seats 9 are respectively provided with connecting slots 10 at the connection points with several second connecting seats 14. Several second connecting seats 14 are respectively provided with connecting blocks 15 at the connection points with several first connecting seats 9. Several connecting blocks 15 are respectively engaged with several connecting slots 10. Both sides of the top of the auxiliary edge 2 are fixedly equipped with auxiliary handles 3. One end of the surface of the two auxiliary handles 3 is fixedly equipped with auxiliary heat insulation sleeves 4. Through the engagement connection of the first connecting seats 9 and the second connecting seats 14, the cake baking base 6 and the baking pan body 1 can be detachably installed. This design makes the baking pan multi-purpose. When the cake baking base 6 is installed, it can be used to bake cakes; when the cake baking base 6 is removed, the baking pan body 1 can be used as a regular baking pan for baking other foods, such as cookies and pizzas, greatly improving the practicality and flexibility of the baking pan. Through the cooperation of several first heat-conducting protrusions 5 and several second heat-conducting protrusions 11, a double heat conduction system is formed. The first heat-conducting protrusions 5 increase the contact area between the food and the bottom of the baking pan, so that the heat can be quickly and evenly transferred to the inside of the food; the second heat-conducting protrusions 11 absorb heat from the bottom of the oven and transfer it to the baking pan body 1, speeding up the preheating speed and ensuring that the heat distribution at the bottom of the baking pan is even, greatly improving baking efficiency and quality.
[0022] In this embodiment, the baking pan body 1 serves as the basic load-bearing component of the entire structure. An auxiliary edge 2 is fixedly installed on the top of its surface. The baking pan body 1 and the auxiliary edge 2 are integrated into a single unit. This integrated design not only enhances the overall strength and stability of the baking pan, making it less prone to deformation under high-temperature baking conditions, but also reduces gaps between components, preventing the accumulation of food residue and grease, and facilitating subsequent cleaning and maintenance. The auxiliary edge 2 also has a certain anti-overflow function; during baking, when food expands due to heat or when the stirring motion is large, it effectively prevents food from overflowing from the baking pan, keeping the oven interior clean. Several evenly distributed first heat-conducting protrusions 5 are fixedly installed in the middle of the bottom of the inner wall of the baking pan body 1. These first heat-conducting protrusions 5 are made of a metal material with good thermal conductivity, which can quickly absorb the heat transferred from inside the oven and evenly distribute it to various areas of the bottom of the baking pan. During the baking process, the first heat-conducting protrusions 5 can increase the contact area between the food and the bottom of the baking pan, making the bottom of the food more evenly heated and avoiding local burning or uncooking, thereby improving the overall quality of the baked food. Several first connecting seats 9 are fixedly installed on both sides of the bottom of the inner wall of the baking pan body 1. The top of each of the first connecting seats 9 is engaged with a second connecting seat 14. A cake baking rack 6 is fixedly installed between each pair of second connecting seats 14. This design is a major highlight of the baking pan structure. The snap-fit connection allows for the detachable installation of the cake baking base 6 and the baking pan body 1. When baking a cake, simply snap the connecting clip 15 on the second connecting seat 14 into the connecting clip slot 10 on the first connecting seat 9 to securely install the cake baking base 6 onto the baking pan body 1. At this point, the multiple baking cavities 7 at the top of the cake baking bases 6 can be used to hold the cake batter for baking. The size and shape of each baking cavity 7 are carefully designed to meet the baking needs of cakes of different sizes. Furthermore, multiple baking cavities 7 can bake multiple cakes simultaneously, improving baking efficiency. Operating handles 8 are fixedly installed on both sides of each cake baking base 6. The operating handles 8 are designed for the installation of the cake baking base 6. The design greatly facilitates installation and removal. When installing or removing the cake baking tray 6, the user only needs to hold the operating handle 8 to easily remove or install the cake baking tray 6 from the baking tray body 1 without the need for other tools. The operation is simple and quick. In addition, auxiliary handles 3 are fixedly installed on both sides of the top of the auxiliary edge 2, and auxiliary heat insulation sleeves 4 are fixedly installed on one end of the surface of each of the two auxiliary handles 3. The auxiliary handles 3 make it convenient for users to move the baking tray during the baking process. Whether placing the baking tray into the oven or taking it out of the oven, the user can operate by holding the auxiliary handles 3, avoiding the risk of burns from direct contact with the baking tray body 1. The auxiliary heat insulation sleeves 4 are made of materials with good heat insulation properties, which can further reduce the surface temperature of the auxiliary handles 3.To provide users with a safer operating experience.
[0023] Example 2
[0024] Please see Figure 1-4 This utility model provides a baking tray structure for an oven, including a baking tray body 1, an auxiliary edge 2 fixedly disposed on the top surface of the baking tray body 1, the baking tray body 1 and the auxiliary edge 2 being an integral structure, a plurality of evenly distributed first heat-conducting protrusions 5 fixedly disposed in the middle of the bottom end of the inner wall of the baking tray body 1, a plurality of first connecting seats 9 fixedly disposed on both sides of the bottom end of the inner wall of the baking tray body 1, a second connecting seat 14 engaging at the top of each of the plurality of first connecting seats 9, a cake baking seat 6 fixedly disposed at the top between each pair of second connecting seats 14, a plurality of baking cavities 7 opened at the top of each of the plurality of cake baking seats 6, and an operating handle 8 fixedly disposed on both sides of each of the plurality of cake baking seats 6. Each first connecting seat 9 has a connecting slot 10 at its connection point with a number of second connecting seats 14. Each number of second connecting seats 14 has a connecting block 15 fixedly installed at its connection point with a number of first connecting seats 9. Each number of connecting blocks 15 engages with a number of connecting slots 10. A reinforcing ring 12 is fixedly installed at the connection point between the baking pan body 1 and the auxiliary edge 2. A number of reinforcing strips 13 are fixedly installed at the bottom end of the reinforcing ring 12. Each number of reinforcing strips 13 is fixedly connected to the baking pan body 1. The reinforcing ring 12 and the number of reinforcing strips 13 are both made of stainless steel. Through the engaging connection of the first connecting seats 9 and the second connecting seats 14, the cake baking stand 6 and the baking pan body 1 can be detachably installed. This design makes the baking pan multi-purpose. When the cake baking base 6 is installed, it can be used to bake cakes; when the cake baking base 6 is removed, the baking pan body 1 can be used as a regular baking pan for baking other foods, such as cookies and pizzas, greatly improving the practicality and flexibility of the baking pan. Through the cooperation of several first heat-conducting protrusions 5 and several second heat-conducting protrusions 11, a double heat conduction system is formed. The first heat-conducting protrusions 5 increase the contact area between the food and the bottom of the baking pan, so that the heat can be quickly and evenly transferred to the inside of the food; the second heat-conducting protrusions 11 absorb heat from the bottom of the oven and transfer it to the baking pan body 1, speeding up the preheating speed and ensuring that the heat distribution at the bottom of the baking pan is even, greatly improving baking efficiency and quality.
[0025] In this embodiment, to further enhance the strength of the connection between the baking pan body 1 and the auxiliary edge 2, a reinforcing ring 12 is fixedly installed at their connection. The reinforcing ring 12 acts like a sturdy protective line, encircling the connection and providing additional support and protection for the baking pan. Several reinforcing strips 13 fixedly installed at its bottom further enhance this support effect. These reinforcing strips 13 are evenly distributed and tightly fixed to the baking pan body 1, forming a stable reinforcing network. When the baking pan is subjected to external force or is in a high-temperature environment, the reinforcing ring 12 and reinforcing strips 13 can jointly disperse stress and prevent localized stress. Stress concentration can cause damage to the baking tray. To ensure the safety and reliability of the baking tray during use, the reinforcing ring 12 and several reinforcing strips 13 are all made of stainless steel. This choice has significant advantages. Stainless steel has excellent corrosion resistance and is not prone to rusting or corroding when in contact with food residue, grease, and the high temperature and humidity environment inside the oven. It can always maintain a good appearance and performance. At the same time, stainless steel also has high strength and hardness, which can withstand greater external impact and pressure without being easily deformed or damaged. In addition, the surface of stainless steel is smooth and does not easily stick to food, further facilitating cleaning.
[0026] Example 3
[0027] Please see Figure 1-4This utility model provides a baking tray structure for an oven, including a baking tray body 1, an auxiliary edge 2 fixedly disposed on the top surface of the baking tray body 1, the baking tray body 1 and the auxiliary edge 2 being an integral structure, a plurality of evenly distributed first heat-conducting protrusions 5 fixedly disposed in the middle of the bottom end of the inner wall of the baking tray body 1, a plurality of first connecting seats 9 fixedly disposed on both sides of the bottom end of the inner wall of the baking tray body 1, a second connecting seat 14 engaging at the top of each of the plurality of first connecting seats 9, a cake baking seat 6 fixedly disposed at the top between each pair of second connecting seats 14, a plurality of baking cavities 7 opened at the top of each of the plurality of cake baking seats 6, and a plurality of baking cavities 7 fixedly disposed on both sides of each of the plurality of cake baking seats 6. The operating handle 8 and several first connecting seats 9 are provided with connecting slots 10 at their connection points with several second connecting seats 14. Several second connecting seats 14 are fixedly provided with connecting blocks 15 at their connection points with several first connecting seats 9. Several connecting blocks 15 are engaged with several connecting slots 10. Several evenly distributed second heat-conducting protrusions 11 are fixedly provided at the bottom of the baking pan body 1. The inner side of the baking pan body 1, the surface of several first heat-conducting protrusions 5 and the surface of several second heat-conducting protrusions 11 are all provided with an anti-stick coating. Through the engagement of the first connecting seats 9 and the second connecting seats 14, the cake baking stand 6 and the baking pan body 1 can be detachably installed. This design makes the baking pan multi-purpose. When the cake baking base 6 is installed, it can be used to bake cakes; when the cake baking base 6 is removed, the baking pan body 1 can be used as a regular baking pan for baking other foods, such as cookies and pizzas, greatly improving the practicality and flexibility of the baking pan. Through the cooperation of several first heat-conducting protrusions 5 and several second heat-conducting protrusions 11, a double heat conduction system is formed. The first heat-conducting protrusions 5 increase the contact area between the food and the bottom of the baking pan, so that the heat can be quickly and evenly transferred to the inside of the food; the second heat-conducting protrusions 11 absorb heat from the bottom of the oven and transfer it to the baking pan body 1, speeding up the preheating speed and ensuring that the heat distribution at the bottom of the baking pan is even, greatly improving baking efficiency and quality.
[0028] In this embodiment, the baking pan body 1 serves as the foundation of the entire structure. Several evenly distributed first heat-conducting protrusions 5 are fixedly installed at the center of the bottom of its inner wall. These first heat-conducting protrusions 5 act as efficient heat conductors. They are made of a metal material with excellent thermal conductivity, capable of quickly absorbing heat transferred from inside the oven and evenly distributing it to various areas of the bottom of the baking pan. During baking, when food is placed on the baking pan, the first heat-conducting protrusions 5 increase the contact area between the food and the bottom of the baking pan, allowing heat to be transferred to the food more quickly and evenly. For example, during baking... When baking cookies, the first heat-conducting protrusion 5 ensures more even heating of the bottom of the cookie, preventing localized burning while other parts remain uncooked. This ensures that every cookie achieves a golden-brown, crisp texture. Several evenly distributed second heat-conducting protrusions 11 are fixedly installed at the bottom of the baking tray body 1. This is another unique design highlight of this baking tray structure. The second heat-conducting protrusions 11 also possess excellent heat conductivity. They are tightly connected to the baking tray body 1 and, during oven heating, can quickly absorb heat from the bottom of the oven and transfer it to the baking tray body 1. Working in conjunction with the first heat-conducting protrusion 5, the second heat-conducting protrusions... The second heat-conducting protrusion 11 further enhances the overall heat conduction of the baking pan, creating a good situation of dual heat conduction from top to bottom. This design allows the baking pan to reach the required temperature more quickly during baking, shortening preheating time and improving baking efficiency. At the same time, the evenly distributed second heat-conducting protrusion 11 ensures that the heat distribution is uniform throughout the bottom of the baking pan, avoiding the impact of excessively high or low local temperatures on the baking quality of the food. To further improve the user experience of the baking pan, an anti-stick coating is provided on the inner side of the baking pan body 1, the surface of several first heat-conducting protrusions 5, and the surface of several second heat-conducting protrusions 11. The anti-stick coating uses... Utilizing advanced nanotechnology materials, this product boasts an extremely smooth surface. When food comes into contact with the baking pan, the non-stick coating effectively reduces friction, preventing food from sticking. After baking, a gentle shake or a light scrape with a tool is all it takes for the food to fall off the pan completely without any residue. This not only makes removing and plating food easier but also significantly reduces the workload of cleaning the baking pan. Furthermore, the non-stick coating has excellent high-temperature resistance, remaining stable even under high-temperature baking conditions without peeling or deteriorating, ensuring the long-term effectiveness of the baking pan.
[0029] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.
Claims
1. A baking tray structure for an oven, comprising a baking tray body (1), characterized in that: An auxiliary edge (2) is fixedly provided on the top of the surface of the baking pan body (1). The baking pan body (1) and the auxiliary edge (2) are an integral structure. Several evenly distributed first heat-conducting protrusions (5) are fixedly provided in the middle of the bottom of the inner wall of the baking pan body (1). Several first connecting seats (9) are fixedly provided on both sides of the bottom of the inner wall of the baking pan body (1). A second connecting seat (14) is engaged at the top of each of the several first connecting seats (9). A cake baking device is fixedly provided at the top between each pair of second connecting seats (14). The top of each of the cake baking seats (6) is provided with a number of baking cavities (7), and the sides of each of the cake baking seats (6) are fixedly provided with operating handles (8). The connection points of the first connecting seats (9) and the second connecting seats (14) are provided with connecting slots (10). The connection points of the second connecting seats (14) and the first connecting seats (9) are fixedly provided with connecting blocks (15). The connecting blocks (15) are engaged with the connecting slots (10).
2. The baking tray structure for an oven according to claim 1, characterized in that: Auxiliary handles (3) are fixedly provided on both sides of the top of the auxiliary edge (2).
3. The baking tray structure for an oven according to claim 2, characterized in that: An auxiliary heat insulation sleeve (4) is fixedly installed at one end of the surface of each of the two auxiliary handles (3).
4. The baking tray structure for an oven according to claim 1, characterized in that: A reinforcing ring (12) is fixedly provided at the connection between the baking pan body (1) and the auxiliary edge (2), and a number of reinforcing strips (13) are fixedly provided at the bottom end of the reinforcing ring (12).
5. The baking tray structure for an oven according to claim 4, characterized in that: Several reinforcing strips (13) are fixedly connected to the baking pan body (1), and the reinforcing ring (12) and several reinforcing strips (13) are made of stainless steel.
6. The baking tray structure for an oven according to claim 1, characterized in that: The bottom end of the baking pan body (1) is fixed with several evenly distributed second heat-conducting protrusions (11).
7. The baking tray structure for an oven according to claim 6, characterized in that: The inner side of the baking pan body (1), the surface of several first heat-conducting protrusions (5) and the surface of several second heat-conducting protrusions (11) are all provided with an anti-stick coating.