A griddle for an oven range

Abstract

The utility model discloses a kind of frying pans for oven range, including frying pan body, function groove is provided on frying pan body, function boss is provided in function groove, the top surface height of function boss is lower than the top surface height of frying pan body, annular groove is formed between function boss and function groove;Function boss is divided into area one and area two, and area two is evenly distributed with horizontal convex edge.The utility model structure design is ingenious and reasonable, function boss is subdivided into area one and area two, and horizontal convex edge is evenly distributed on area two, not only improve the stability of frying pan in cooking process and the uniformity of food heating, also enhance the adaptability of frying pan to different food materials and cooking mode, significantly improve cooking efficiency, annular groove is used for the convergence of oil in food cooking, help to realize healthy frying.

Description

Technical Field

[0001] This utility model belongs to the field of frying pan technology, specifically relating to a frying pan for oven stoves. Background Technology

[0002] Household cooking appliances, especially oven-and-cooktop systems that combine oven and cooktop functions, are becoming increasingly popular due to their integrated features and space-saving design. The frying pan, a commonly used cooking utensil in such appliances, directly affects the cooking results, ease of use, and compatibility with the cooktop.

[0003] Currently, the frying pans commonly used in ovens and stoves on the market have relatively simple functions and structures, mostly only having a basic cooking surface, lacking multi-functional areas and optimized structures designed for different cooking needs. Utility Model Content

[0004] The purpose of this utility model is to solve the above-mentioned technical problems existing in the prior art and to provide a frying pan for oven stoves with a clever and reasonable structural design. The functional protrusions are subdivided into region one and region two, and horizontal protrusions are evenly distributed on region two. This not only improves the stability of the frying pan during the cooking process and the uniformity of food heating, but also enhances the adaptability of the frying pan to different ingredients and cooking methods, significantly improving cooking efficiency. The annular groove is used to collect oil during food cooking, which helps to achieve healthy frying and grilling.

[0005] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: A frying pan for an oven stove includes a frying pan body with a functional groove and a functional protrusion inside the functional groove. The top surface of the functional protrusion is lower than the top surface of the frying pan body, and an annular groove is formed between the functional protrusion and the functional groove. The functional protrusion is divided into a first region and a second region, and horizontal ridges are evenly distributed on the second region.

[0006] Furthermore, two reinforcing ribs are provided on the diagonal of the functional boss. The reinforcing ribs are provided on the diagonal where the functional boss is under concentrated stress and is prone to deformation. This greatly enhances the rigidity of the functional boss and prevents it from denting or twisting under high temperature and heavy food pressure. This ensures the flatness of the cooking surface and the structural stability for long-term use.

[0007] Furthermore, a positioning protrusion is provided on the bottom surface of the frying pan body. By providing the positioning protrusion, the frying pan body can form an effective positioning fit with the pot rack of the oven stove, improving the safety and stability of use.

[0008] Furthermore, two sets of positioning protrusions are symmetrically arranged along the width of the frying pan body. The positioning protrusions in each set are evenly distributed along the length of the frying pan body, and an avoidance gap is formed between adjacent positioning protrusions in each set. The structural design is balanced and stable. The design of the avoidance gap between adjacent protrusions ensures that the frying pan can be smoothly inserted into the pot rack, avoiding interference with the pot rack, and achieving precise and smooth positioning.

[0009] Furthermore, the bottom surfaces at both ends of the frying pan are symmetrically provided with grip grooves. The two ends of the grip grooves are inclined surfaces, which are oriented outward away from the center of the grip groove. The grip grooves provide clear and comfortable force points for two-hand operation. The outward tilting design of the inclined surfaces on both sides makes it easier for users' fingers to smoothly insert and firmly grip the grip groove, improving the convenience and safety of taking out and putting away the frying pan.

[0010] Furthermore, the top surfaces of both ends of the frying pan body have side protrusions corresponding to the grip grooves. The two ends of the side protrusions are inclined surfaces two, which are inclined outwards in a direction away from the center of the side protrusions. The side protrusions and grip grooves complement and reinforce each other in structure, thereby improving the structural strength of the side edge.

[0011] Furthermore, the corners and edges of the frying pan are all equipped with rounded chamfers. The rounded chamfers eliminate sharp edges and corners, improve the safety of the product, prevent users from being scratched when handling the frying pan, and the rounded chamfer design can avoid stress concentration, enhance structural durability, and make the product look more rounded and beautiful.

[0012] Furthermore, the horizontal ridges are evenly distributed along the width of the functional protrusions, and the top of the horizontal ridges is an arched dome. The evenly distributed horizontal ridges ensure the uniformity of food heating and browning. The arched dome design at the top avoids direct contact between the sharp edges and food, which could lead to cutting or excessive compression, thus protecting the integrity of the ingredients. On the other hand, the smooth dome surface is less likely to stick to food and is easier to clean and wipe.

[0013] Furthermore, the sides of the frying pan body are tapered and inclined towards the bottom surface of the frying pan body. This shape design facilitates product mold processing and reduces the overall material usage of the frying pan body, achieving lightweighting.

[0014] Furthermore, the sidewalls of the functional groove are tapered and inclined towards the bottom of the functional groove. The inclined design of the sidewalls of the functional groove facilitates actual demolding and molding processes. The inclined sidewalls can also guide the collected grease to the bottom of the annular groove, making grease collection and subsequent cleaning work more convenient and thorough.

[0015] This utility model, by adopting the above-mentioned technical solution, has the following beneficial effects: This utility model features a clever and reasonable structural design, which subdivides the functional protrusion into region one and region two, and evenly distributes horizontal protrusions on region two. This not only improves the stability of the frying pan during the cooking process and the uniformity of food heating, but also enhances the adaptability of the frying pan to different ingredients and cooking methods, significantly improving cooking efficiency. The annular groove is used to collect oil during food cooking, which helps to achieve healthy frying and grilling. Attached Figure Description

[0016] The present invention will be further described below with reference to the accompanying drawings: Figure 1 This is a schematic diagram of the structure of a frying pan for an oven stove according to this utility model; Figure 2 This is a schematic diagram of the distribution structure of the transverse convex ridges in region two of this utility model; Figure 3 This is a schematic diagram of the bottom structure of this utility model; Figure 4 This is a side view of the present invention. Figure 5 This is a schematic diagram of the end face structure of this utility model; Figure 6 This is a cross-sectional structural diagram of the present invention; Figure 7 This is a schematic diagram of the assembly structure of this utility model placed on the pot rack; Figure 8 for Figure 7 A schematic diagram of the bottom structure.

[0017] In the diagram: 1-Frying pan body; 2-Functional boss; 3-Annular groove; 4-Area 1; 5-Area 2; 6-Horizontal convex ridge; 7-Reinforcing rib; 8-Positioning protrusion; 9-Allowing gap; 10-Grip groove; 11-Inclined surface 1; 12-Side protrusion; 13-Inclined surface 2; 14-Curved chamfer; 15-Curved dome; 16-Pot rack. Detailed Implementation

[0018] like Figures 1 to 8As shown, this utility model discloses a frying pan for an oven stove, including a frying pan body 1. The frying pan body 1 is provided with a functional groove, and a functional protrusion 2 is provided in the functional groove. The top surface of the functional protrusion 2 is lower than the top surface of the frying pan body 1. An annular groove 3 is formed between the functional protrusion 2 and the functional groove. The annular groove 3 structure can effectively collect excess oil generated during cooking, which helps to achieve healthy frying. The functional protrusion 2 is divided into a first area 4 and a second area 5. Horizontal ridges 6 are evenly distributed on the second area 5. The regional design allows for differentiated processing of food on a single frying pan. The horizontal ridges 6 can improve heat conduction efficiency, prevent sticking, and form a beautiful texture, while the smooth areas can preserve the original flavor of the food, meeting diverse cooking needs. The corners and edges of the frying pan body 1 are all provided with arc-shaped chamfers 14. The arc-shaped chamfers 14 eliminate sharp edges and corners, improve the safety of the product, prevent users from being scratched when handling the frying pan, and the arc-shaped chamfers 14 design can avoid stress concentration, enhance structural durability, and make the product appearance more rounded and beautiful.

[0019] Two reinforcing ribs 7 are provided on the diagonal of the functional boss 2. The reinforcing ribs 7 are provided on the diagonal of the functional boss 2 where the stress is concentrated and the deformation is easy. This greatly enhances the rigidity of the functional boss 2 and prevents it from denting or twisting under high temperature and food pressure. This ensures the flatness of the cooking surface and the structural stability of long-term use.

[0020] The bottom surface of the frying pan body 1 is provided with positioning protrusions 8. By setting the positioning protrusions 8, the frying pan body 1 can form an effective positioning fit with the pot rack 16 of the oven stove, improving the safety and stability of use. Two sets of positioning protrusions 8 are symmetrically arranged along the width direction of the frying pan body 1. The positioning protrusions 8 in each set are evenly distributed along the length direction of the frying pan body 1. An avoidance gap 9 is formed between adjacent positioning protrusions in each set. The structural design is balanced and stable. The design of the avoidance gap 9 between adjacent protrusions ensures that the frying pan can be smoothly inserted into the pot rack 16, avoiding interference with the pot rack 16, and achieving precise and smooth positioning.

[0021] The bottom surfaces at both ends of the frying pan body 1 are symmetrically provided with grip grooves 10. The two ends of the grip grooves 10 are inclined surfaces 11, which are oriented outwards away from the center of the grip grooves 10. The grip grooves 10 provide clear and comfortable force points for two-handed operation. The outward-sloping design of the inclined surfaces 11 on both sides makes it easier for users' fingers to smoothly insert and firmly grip the grip grooves 10, improving the convenience and safety of picking up and putting down the frying pan. The top surfaces at both ends of the frying pan body 1, corresponding to the grip grooves 10, have side protrusions 12. The two ends of the side protrusions 12 are inclined surfaces 13, which are oriented outwards away from the center of the side protrusions 12. The side protrusions 12 and the grip grooves 10 structurally complement and reinforce each other, improving the structural strength of the product's side edges.

[0022] The horizontal ridges 6 are evenly distributed along the width of the functional protrusions 2. The top of the horizontal ridges 6 is an arched dome 15. The evenly distributed horizontal ridges 6 ensure the uniformity of food heating and browning. The design of the arched dome 15 at the top avoids direct contact between the sharp edges and the food, which could lead to cutting or excessive squeezing, thus protecting the integrity of the ingredients. On the other hand, the smooth dome surface is less likely to stick to food and is easier to clean and wipe.

[0023] The sides of the frying pan body 1 taper and slope towards the bottom. This design facilitates mold processing and reduces the overall material usage of the frying pan body 1, achieving weight reduction. The sidewalls of the functional groove taper and slope towards the bottom. This sloped design also facilitates actual demolding and forming, and the sloped sidewalls guide the collected grease to the bottom of the annular groove 3, making grease collection and subsequent cleaning easier and more thorough.

[0024] The above are merely specific embodiments of this utility model, but the technical features of this utility model are not limited thereto. Any simple changes, equivalent substitutions, or modifications made based on this utility model to solve essentially the same technical problems and achieve essentially the same technical effects are all covered within the protection scope of this utility model.

Claims

1. A griddle for oven stoves, comprising a griddle body; Its features are: The frying pan body is provided with a functional groove, and a functional boss is provided in the functional groove, forming an annular groove between the functional boss and the functional groove. The functional protrusion is divided into region one and region two, and transverse protrusions are evenly distributed on region two.

2. The oven griddle pan according to claim 1, characterized in that: Two reinforcing ribs are provided on the diagonal of the functional boss.

3. The oven griddle pan according to claim 1, characterized in that: The bottom surface of the frying pan body is provided with positioning protrusions.

4. A frying pan for an oven stove according to claim 3, characterized in that: The positioning protrusions are symmetrically arranged in two sets along the width direction of the frying pan body. The positioning protrusions in each set are evenly distributed along the length direction of the frying pan body, and an avoidance gap is formed between adjacent positioning protrusions in each set.

5. A frying pan for an oven stove according to claim 1, characterized in that: The bottom surfaces at both ends of the frying pan body are symmetrically provided with grip grooves, and the two ends of the grip grooves are inclined surfaces, which are inclined outwards in a direction away from the center of the grip grooves.

6. A frying pan for an oven stove according to claim 5, characterized in that: The top surfaces of both ends of the frying pan body are formed with side protrusions corresponding to the grip grooves. The two ends of the side protrusions are inclined surfaces two, which are inclined outwards in a direction away from the center of the side protrusions.

7. A frying pan for an oven stove according to claim 1, characterized in that: The corners and edges of the frying pan body are all provided with curved chamfers.

8. A frying pan for an oven stove according to claim 1, characterized in that: The transverse ridges are evenly distributed along the width direction of the functional boss, and the top of the transverse ridges is an arc-shaped dome.

9. A frying pan for an oven stove according to claim 1, characterized in that: The sides of the frying pan body are tapered and inclined toward the bottom surface of the frying pan body.

10. A frying pan for an oven stove according to claim 1, characterized in that: The sidewalls of the functional slot are tapered and inclined toward the bottom surface of the functional slot.

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