Cooking tray

Abstract

This invention provides a cooking tray that enables multiple cooking processes to be performed in a space-saving manner. [Solution] The cooking tray 1 comprises an upper plate 10 having an upper recess 10a and a lower plate 20 having a lower recess 20a. The inner end shape of the support portion 23 in the lower recess 20a is smaller than the outer end shape of the upper bottom surface 11 of the upper plate 10, and the outer end shape of the support portion 23 is larger than the outer end shape of the upper bottom surface 11 of the upper plate 10. The upper recess 10a of the upper plate 10 is inserted into the lower recess 20a of the lower plate 20 from above, and the upper bottom surface 11 of the upper plate 10 is supported by the support portion 23 of the lower plate 20, enabling heating and cooking in both the upper recess 10a and the lower recess 20a.

Description

Technical Field

[0001] The present invention relates to a cooking tray, and more particularly to a tray used for cooking by heating in a cooking appliance such as a grill or an oven toaster.

Background Art

[0002] Conventionally, a metal cooking tray used in a cooking appliance that performs cooking by heating by radiating heat rays, such as a grill or an oven toaster attached to a gas stove or an IH stove, is known (see, for example, Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In the cooking tray described in Patent Document 1, since a plurality of cooking portions for placing food ingredients are arranged side by side in the horizontal direction, there is a problem that a large space is required in a grill or an oven toaster during cooking.

[0005] The present invention has been made in view of the above circumstances, and the problem to be solved by the present invention is to provide a cooking tray that enables a plurality of cooking by heating to be performed in a space-saving manner.

Means for Solving the Problems

[0006] Hereinafter, means for solving the above problems will be described.

[0007] (1) A cooking tray used in a heating appliance when heating food, wherein the lower plate and the upper plate are stacked vertically, the upper plate has an upper recess formed downwards, the lower plate has a lower recess formed downwards, the upper recess comprises an upper bottom surface and an upper side surface rising upwards from the outer end of the upper bottom surface, the lower recess comprises a lower cooking section located below the lower recess and a storage section located above the lower recess, the lower cooking section comprises a lower bottom surface and a lower side surface rising upwards from the outer end of the lower bottom surface, and the storage section is A cooking tray comprising, a support portion extending outward from the upper end of the lower side surface, and an upper side surface rising upward from the outer end of the support portion, wherein the inner end shape of the support portion is formed to be smaller than the outer end shape of the upper bottom surface of the upper plate, and the outer end shape of the support portion is formed to be larger than the outer end shape of the upper bottom surface of the upper plate, wherein the upper recess of the upper plate is superimposed so as to be inserted into the storage portion of the lower plate, and the upper bottom surface of the upper plate is supported by the support portion of the lower plate, thereby enabling heating and cooking in the upper recess and the lower recess, respectively.

[0008] (2) The cooking tray according to (1), wherein the height dimension of the upper side surface is formed to be greater than the height dimension of the upper side surface and less than the height dimension of the lower side surface.

[0009] (3) The cooking tray according to (2), wherein the upper end of the upper side surface is provided with an upper handle portion extending outward, and the upper end of the upper side surface is provided with a lower handle portion extending outward.

[0010] (4) The cooking tray according to (3), wherein the upper handle portion and the lower handle portion are further apart vertically as they extend outward.

[0011] (5) The cooking tray according to (4), wherein the upper handle portion extends diagonally upward and the lower handle portion extends horizontally.

[0012] (6) The cooking tray according to any one of (3) to (5), wherein the upper recess and the lower recess are formed in a rectangular shape in plan view, and when the upper recess is inserted into the lower recess in a position in which the extension directions of the upper handle portion and the lower handle portion coincide, their long sides coincide.

[0013] (7) The cooking tray according to (6), wherein a plurality of parallel ribs are formed on the bottom surface of at least one of the upper recess and the lower recess, projecting upward. [Effects of the Invention]

[0014] The cooking tray according to the present invention has the effect of allowing multiple heating and cooking processes to be performed in a space-saving manner. [Brief explanation of the drawing]

[0015] [Figure 1] (a) is a perspective view showing the cooking tray in use, and (b) is a cross-sectional view of line XX in Figure 1(a). [Figure 2] (a) and (b) are perspective and plan views of the upper plate, respectively. [Figure 3] (a) and (b) are perspective and plan views of the lower plate, respectively. [Figure 4] (a) is a perspective view showing the cooking tray in its stored state, and (b) is a cross-sectional view of the YY line in Figure 4(a). [Modes for carrying out the invention]

[0016] First, an embodiment of the present invention, a cooking tray (hereinafter simply referred to as "tray") 1 in use, will be described using Figures 1(a) and (b). The tray 1 according to this embodiment is used to hold food inside a heating appliance that emits heat rays, such as a grill attached to a gas stove or induction cooktop, or an oven toaster, when cooking.

[0017] As shown in FIG. 1, tray 1 is formed of a metal plate made of an aluminum alloy with high thermal conductivity, and includes an upper plate 10 and a lower plate 20. Note that tray 1 only needs to be a plate-like member, and its material and manufacturing method are not limited. For example, tray 1 can be formed of pottery or constituted by a casting.

[0018] The upper plate 10 will be described with reference to FIGS. 2(a) and (b). The upper plate 10 includes an upper concave portion 10a recessed downward, an upper flange portion 15 extending outward at the upper end of the upper concave portion 10a, and an upper handle portion 16 extending outward and upward from one side of the upper flange portion 15.

[0019] The upper concave portion 10a is formed having an upper bottom surface 11 and an upper side surface 12 rising upward from the outer end portion of the upper bottom surface 11. In the upper plate 10, the space inside the upper concave portion 10a is used as a cooking space. The inner surfaces of the upper bottom surface 11 and the upper side surface 12 are coated with a fluororesin. Thereby, the upper bottom surface 11 and the upper side surface 12 function as cooking surfaces to which food ingredients are less likely to stick.

[0020] The lower plate 20 will be described with reference to FIGS. 3(a) and (b). The lower plate 20 includes a lower concave portion 20a recessed downward, a lower flange portion 25 extending outward at the upper end of the lower concave portion 20a, and a lower handle portion 26 extending outward from one side of the lower flange portion 25.

[0021] As shown in FIG. 3, the lower concave portion 20a is configured to include a lower cooking portion 20c located at the lower part of the lower concave portion 20a and a storage portion 20b located at the upper part of the lower concave portion 20a. The lower cooking portion 20c is formed having a lower bottom surface 21 and a lower side surface 22 rising upward from the outer end portion of the lower bottom surface 21. The storage portion 20b is formed including a support portion 23 extending outward from the upper end portion of the lower side surface 22 and an upper side surface 24 rising upward from the outer end portion of the support portion 23.

[0022] In the lower plate 20, the space inside the lower cooking part 20c is used as a cooking space. The inner surfaces of the lower bottom surface 21 and the lower side surface 22 are coated with a fluororesin. As a result, the lower bottom surface 21 and the lower side surface 22 function as cooking surfaces to which food ingredients hardly adhere.

[0023] As shown in Fig. 1(b), in the upper plate 10 and the lower plate 20, the two handle parts, the upper handle part 16 and the lower handle part 26, are formed such that the distance between them vertically increases as they go outward. Specifically, as shown in Fig. 2(a), the upper handle part 16 extends obliquely upward. Also, as shown in Fig. 3(a), the lower handle part 26 extends horizontally.

[0024] Thus, since the distance between the upper handle part 16 and the lower handle part 26 increases as they go outward, it is easy for the user of the tray 1 to insert a hand or fingers between the upper handle part 16 and the lower handle part 26. That is, it becomes easier to hold the tray 1 when using the tray 1.

[0025] Note that the extending directions of the two handle parts, the upper handle part 16 and the lower handle part 26, are not limited to this embodiment. For example, both the upper handle part 16 and the lower handle part 26 may extend horizontally. Also, the upper handle part 16 may extend upward and the lower handle part 26 may extend downward.

[0026] Also, regarding the shapes of the upper handle part 16 and the lower handle part 26, any shape that is easy to grip may be used. For example, it may be rectangular or arc-shaped, or may have wavy irregularities. The materials of the upper handle part 16 and the lower handle part 26 are made of a metal material as in other parts. Note that for the handle parts 16 and 26, it is also possible to adopt a configuration in which a material with low thermal conductivity is provided to make it easier for the user to hold them.

[0027] As shown in Figures 1(a) and (b), the upper plate 10 and the lower plate 20 are stacked vertically and used for cooking. The support portion 23 on the lower plate 20 supports the upper bottom surface 11 from below. In this embodiment, the upper side surface 24 is positioned outside the lower part of the upper side surface 12 around the upper bottom surface 11. In this way, the storage portion 20b, which is composed of the support portion 23 and the upper side surface 24, can stably support the upper plate 10 above the lower plate 20.

[0028] Furthermore, because the upper side surface 24 supports the upper plate 10 so as to surround the periphery of the upper bottom surface 11, the upper plate 10 is less likely to shift horizontally relative to the lower plate 20. Also, because the storage section 20b that supports the upper plate 10 is deep, the upper plate 10 does not easily shift laterally relative to the lower plate during cooking or during transport before and after cooking.

[0029] As shown in Figure 2(b), the length of the shorter side of the upper bottom surface 11 of the upper plate 10 is defined as the first length dimension a, representing the outer end shape of the upper bottom surface 11. Also, as shown in Figure 3(b), the length of the shorter side at the outer end of the support portion 23 is defined as the second length dimension b, representing the outer end shape of the support portion 23. Similarly, the length of the shorter side at the inner end of the support portion 23 is defined as the third length dimension c, representing the inner end shape of the support portion 23.

[0030] In this embodiment, the third length dimension c is smaller than the first length dimension a, and the second length dimension b is larger than the first length dimension a. That is, the inner end shape of the support portion 23 is smaller than the outer end shape of the upper bottom surface 11 of the upper plate 10, and the outer end shape of the support portion 23 is larger than the outer end shape of the upper bottom surface 11 of the upper plate 10.

[0031] As shown in Figures 1(a) and (b), when inserting the upper recess 10a of the upper plate 10 into the storage portion 20b of the lower plate 20, the upper bottom surface 11 can be inserted inside the upper side surface 24 because the first length dimension a is smaller than the second length dimension b. Also, because the first length dimension a is larger than the third length dimension c, the upper bottom surface 11 is not inserted below the support portion 23 and is supported by the support portion 23. In this way, the upper plate 10 can be stably supported by the support portion 23 of the lower plate 20.

[0032] Furthermore, according to the tray 1 of this embodiment, the internal space of the lower cooking section 20c is secured as a space into which the upper plate 10 cannot be inserted. As a result, when the upper plate 10 is placed on top of the lower plate 20, the internal space of the lower cooking section 20c is secured as a cooking space, and it becomes possible to heat and cook simultaneously on the upper plate 10 and the lower plate 20 when the upper plate 10 and the lower plate 20 are stacked vertically.

[0033] As described above, with the tray 1 according to this embodiment, the upper plate 10 and the lower plate 20 are stacked vertically as the cooking area for placing food ingredients, so a large space is not required inside the grill or toaster oven during cooking. In other words, with the tray 1 according to this embodiment, it is possible to perform multiple cooking operations in a space-saving manner.

[0034] For example, if the tray 1 according to this embodiment is used in an oven toaster that can toast two slices of bread side by side at the same time, by stacking the upper plate 10 and the lower plate 20, there will still be space on the oven toaster's rack or drip tray (hereinafter referred to as "rack tray") to heat bread or the like even after the tray 1 is installed.

[0035] Therefore, by simultaneously heating sausages on the upper plate 10, eggs on the lower plate 20, and slices of bread in the empty space on the wire rack, it is possible to cook a single serving of breakfast at once. This significantly reduces the oven toaster usage time compared to cooking with conventional cooking trays, thus greatly contributing to energy savings and reduced cooking time. This example of use is not limited to two-slice oven toasters; it is also possible to cook multiple items using tray 1 in four-slice oven toasters or even larger oven toasters. For example, with a four-slice oven toaster, it is possible to cook breakfast for two people at once.

[0036] In cooking, for example, when heating using an oven toaster that has heaters and a wire rack on both the upper and lower sides of the oven cavity, with the tray 1 according to this embodiment, compared to when a single-layer cooking tray is installed, the upper plate 10 is further upward from the lower heat source and closer to the upper heat source. As a result, the upper plate 10 is heated gently from below and more strongly from above. In other words, with the tray 1 according to this embodiment, compared to a single-layer cooking tray, it is possible to cook food evenly from both above and below by the lower and upper heat sources.

[0037] As shown in Figures 1(a) and (b), according to the tray 1 of this embodiment, the storage section 20b supports the upper plate 10 around the entire circumference of the upper bottom surface 11, so that the upper plate 10 acts as a lid for the lower plate 20, making it possible to steam-fry food by nearly sealing the lower cooking section 20c inside the lower plate 20. For example, even ingredients that are difficult to cook properly by heating from only one direction from below, such as fried eggs, can be cooked by steam-frying. Note that the shape of the storage section 20b and the lower cooking section 20c is not limited to this embodiment, and for example, when the upper plate 10 and the lower plate 20 are combined, there may be a shape in which ventilation holes open outward from the storage section 20b, or the opening and closing of the ventilation holes may be changed by changing the assembly position of the upper plate 10 with respect to the lower plate 20.

[0038] As shown in Figure 1(b), the height dimension A of the upper side surface 12 on the upper plate 10 is greater than the height dimension B of the upper side surface 24 on the lower plate 20, and smaller than the height dimension C of the lower side surface 22. When the cooking plates are assembled for heating, the upper recess 10a has a height greater than or equal to the storage section 20b, and the upper handle portion 16 and the lower handle portion 26 do not come into contact when the plates are stacked, making it easy to pick up the respective handle portions 16 and 26 with your hands or oven mitts when removing them.

[0039] Figures 4(a) and (b) show the tray 101 in its stored state. As shown in Figures 4(a) and (b), in the stored state, the lower recess 20a can be inserted into the upper recess 10a from above. In this embodiment, since the third length dimension c is smaller than the first length dimension a, it is possible to install the lower plate 20 inside the upper plate 10.

[0040] In this embodiment, the height dimension of tray 101 in the stored state can be reduced compared to tray 1 in the used state. Specifically, since the difference between the first height dimension A and the second height dimension B is greater than the height of the rib 17, the height dimension of tray 101 can be reduced to that of tray 1. Thus, in the stored state, tray 101 can be made smaller in height than tray 1, making it possible to store it compactly.

[0041] Furthermore, since the third height dimension C is larger than the first height dimension A, the handles extending from the upper ends of the upper side 24 and upper side 12 do not come into contact with each other, and when installed, the upper plate 10 and lower plate 20 can be stably placed side by side with only their bottom surfaces as the mounting surface.

[0042] In this embodiment, the lower handle portion 26 of the lower plate 20 extends horizontally. This allows the top surface of the tray 101 to be flat when stored, making it possible to place other items on the top surface of the tray 101.

[0043] As shown in Figures 2(b) and 3(b), the upper recess 10a, the storage section 20b, and the lower cooking section 20c are each formed in a rectangular shape in plan view. For example, when the upper recess 10a is inserted into the upper surface of the storage section 20b in a position where the extension directions of the upper handle section 16 and the lower handle section 26 coincide, their long sides coincide. By aligning the sides on which the handle sections 16 and 26 of the upper plate 10 and the lower plate 20 are provided in plan view, the plates can be easily positioned, and the orientation of the plates is aligned during cooking, allowing the containers to be stacked stably.

[0044] As shown in Figure 2(a), multiple ribs 17 are formed on the upper recess 10a (upper bottom surface 11) of the upper plate 10, protruding upward in a wave-like shape parallel to each other. The ribs 17 help to prevent food from sticking to the upper bottom surface 11 during cooking. Alternatively, the ribs 17 may be formed on the lower bottom surface 21 of the lower plate 20, or on both the upper plate 10 and the lower plate 20. [Explanation of symbols]

[0045] 1. Tray (Cooking tray - in use) 10 Upper plate 10a Upper recess 11 Upper bottom surface 12 Upper side surface 15 Upper flange portion 16 Upper handle portion 17 Ribs 20 Lower plate 20a Lower recess 20b Storage compartment 20c Lower cooking compartment 21 Lower bottom surface 22 Lower side surface 23 Support part 24 Upper side 25 Lower flange portion 26 Lower handle portion 101 Tray (Cooking tray, in storage position) A First height dimension B Second height dimension C Third height dimension a. First length dimension b. Second length dimension c Third length dimension

Claims

1. A cooking tray used in a heating appliance, in which the lower plate and upper plate are stacked vertically during cooking, The upper plate has an upper recess formed on the downward side. The lower plate has a downward recess formed therein. The upper recess comprises an upper bottom surface and an upper side surface that rises upward from the outer end of the upper bottom surface. The lower recess comprises a lower cooking section located at the bottom of the lower recess and a storage section located at the top of the lower recess. The lower cooking section comprises a lower bottom surface and a lower side surface that rises upward from the outer end of the lower bottom surface. The storage section comprises a support portion extending outward from the upper end of the lower side surface, and an upper side surface rising upward from the outer end of the support portion. The inner end shape of the support portion is formed to be smaller than the outer end shape of the upper bottom surface of the upper plate. The outer end shape of the support portion is formed to be larger than the outer end shape of the upper bottom surface of the upper plate. A cooking tray that allows heating and cooking in both the upper recess and the lower recess, with the upper recess of the upper plate being inserted into the storage portion of the lower plate, and the upper bottom surface of the upper plate being supported by the support portion of the lower plate.

2. The cooking tray according to claim 1, wherein the height dimension of the upper side surface is formed to be greater than the height dimension of the upper side surface and less than the height dimension of the lower side surface.

3. An upper handle portion extending outward is provided at the upper end of the upper side surface. The cooking tray according to claim 2, wherein a lower handle portion extending outward is provided at the upper end of the upper side surface.

4. The cooking tray according to claim 3, wherein the upper handle portion and the lower handle portion are separated vertically from each other as they extend outward.

5. The upper handle portion extends diagonally upward, The cooking tray according to claim 4, wherein the lower handle portion extends horizontally.

6. The upper recess and the lower recess are formed in a rectangular shape when viewed from above. A cooking tray according to any one of claims 3 to 5, wherein when the upper recess is inserted into the lower recess in a position in which the extension directions of the upper handle portion and the lower handle portion coincide, their respective long sides coincide.

7. The cooking tray according to claim 6, wherein a plurality of parallel ribs are formed projecting upward from the bottom surface of at least one of the upper recess and the lower recess.

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