Microwave oven cooking device

Abstract

Provides a microwave cooking device. [Solution] The microwave oven includes an openable base (10), with storage compartments on both sides of the base, a pan (20) placed in the storage compartments, a microwave-absorbing pad connected to the bottom of the pan, and a support structure attached to the base, allowing the microwave oven to be placed upright and toasted on both sides simultaneously. The unique design of the openable base, pan, and microwave-absorbing pad not only enables toasting of bread-like foods, improving cooking efficiency and convenience, but also maintaining the cooked quality and texture of the bread, better meeting the specific needs of consumers for microwave cooking of bread-like foods and boasting broad market potential. Furthermore, after the base is closed, the support structure allows the microwave oven to be placed upright in a microwave oven, allowing the bread ingredients in the pan to be heated on both sides simultaneously, greatly improving heating efficiency.

Description

[Technical Field]

[0001] The present invention relates to the technical field of microwave cooking appliances, and more particularly to a microwave cooking appliance for heating food such as bread, naan, panini, etc. [Background technology]

[0002] With the accelerating pace of modern life and increasing consumer demand for convenient and healthy meals, microwave ovens have become widely used in households as a fast and efficient heating and cooking tool. Traditionally, microwave ovens have been used mainly for fast heating, thawing, and simple cooking of food. Among them, microwave grills, as auxiliary appliances of microwave ovens, can use microwave energy to quickly grill meat foods while preserving the original flavor and nutrition of the food, and are gaining popularity in the market.

[0003] The design of existing microwave grills is mainly focused on the needs of grilling meat foods, and its structure, material and heating method are all optimized for the characteristics of meat foods. This type of microwave grill usually has good heat conduction performance and grease drainage design, which can ensure that meat is heated evenly during grilling, while also effectively draining excess grease, achieving a cooking effect of browned on the outside but soft on the inside, with a better texture.

[0004] However, with the diversification of consumer eating habits and the increasing demand for bread-based foods, traditional microwave ovens are clearly lacking in the toasting quality of bread. Bread and meat foods have significant differences in structure, ingredients, and cooking requirements. Bread is primarily composed of carbohydrates and requires a golden brown, crispy crust on the surface while maintaining a soft, fluffy, and juicy interior. Due to design limitations, traditional microwave ovens have difficulty simultaneously meeting the bread-baking requirements for uniform heating and surface toasting quality.

[0005] Therefore, in order to solve the insufficient heating problem of the prior art, there is a strong demand in the market for a microwave oven cooking device designed for bread-based foods. Summary of the Invention [Problem to be solved by the invention]

[0006] SUMMARY OF THE INVENTION The object of the present invention is to overcome the shortcomings of the prior art and to provide a microwave oven cooking device. [Means for solving the problem]

[0007] To solve the above technical problems, the present invention adopts the following technical solutions. An embodiment of the present invention provides a microwave oven cooking device, which includes an openable base, with a storage compartment on each side of the base, a pan placed in the storage compartment, a microwave absorbing pad connected to the bottom of the pan, and a support structure further provided on the base, which allows the pan to be placed upright and allows simultaneous double-sided cooking.

[0008] In one specific embodiment, a protruding edge seal is provided around the periphery of the pot body.

[0009] In a specific embodiment, the edge sealing portion has an opening along the longitudinal direction of the pot body.

[0010] In a specific embodiment, the openable base adopts a folding connection manner, and a folding part is provided on the base so that the base can be folded closed along the folding part.

[0011] In one specific embodiment, a plurality of horizontally striped protrusions are provided on the inner bottom surface of the pot body.

[0012] In one specific embodiment, the protrusion has an arcuate surface.

[0013] In one specific embodiment, a locking device is provided on one side of the base, and an engaging protrusion corresponding to the locking device is provided on the other side.

[0014] In one specific embodiment, the base is provided with an exhaust groove on at least one side along the lateral direction.

[0015] In a specific embodiment, the pot body has a concave shape, and a supporting grid structure corresponding to the pot body is provided in the receiving chamber.

[0016] In a specific embodiment, the base is made of a resin material having elastic properties, such as silicone. [Effects of the Invention]

[0017] The microwave oven cooker of this invention has the following advantageous effects compared to the prior art: the unique design of the openable base, pan body, and microwave absorbing pad allows baking of bread-like foods, not only improving cooking efficiency and convenience, but also ensuring the quality and texture of the cooked bread, better meeting the specific needs of consumers for microwave baking of bread-like foods, and having a wide range of future market applications; furthermore, after the base is closed, the support structure allows the microwave oven cooker to be placed upright in the microwave oven, allowing the bread ingredients in the pan body to be heated on both sides simultaneously, greatly improving baking efficiency.

[0018] The present invention will be further described below with reference to the accompanying drawings and specific embodiments. [Brief explanation of the drawings]

[0019] In order to more clearly explain the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required in the description of the embodiments or prior art. It is obvious that the drawings in the following description are only some embodiments of the present invention, and those skilled in the art can derive other drawings based on these drawings without any creative work.

[0020] [Figure 1] 1 is a schematic view of the microwave oven cooking device of the present invention in an open state; FIG. [Figure 2] FIG. 2 is a schematic bottom view of FIG. 1. [Figure 3] FIG. 2 is an exploded schematic view of FIG. 1. DETAILED DESCRIPTION OF THE INVENTION

[0021] In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be described in more detail hereinafter with reference to the accompanying drawings and specific embodiments.

[0022] The following clearly and completely describes the technical solutions in the embodiments of the present invention with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only some of the embodiments of the present invention, not all of the embodiments, and all other embodiments obtained by those skilled in the art based on the embodiments of the present invention without any creative work are all within the scope of protection of the present invention.

[0023] In describing the present invention, it should be understood that the orientations or positional relationships indicated by the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "up," "down," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inside," "outside," "clockwise," "counterclockwise," etc. are based on the orientations or positional relationships shown in the drawings, and are merely for the purpose of explaining and simplifying the present invention, and do not indicate or suggest that the designated devices or elements must have a particular orientation or be constructed and operated in a particular orientation, and therefore should not be understood as limitations on the present invention.

[0024] Furthermore, the terms "first" and "second" are for descriptive purposes only and should not be understood as indicating or suggesting the relative importance or implicitly indicating the number of the indicated technical features. Thus, a feature qualified with "first" or "second" may explicitly or implicitly include one or more of the feature. In the description of the present invention, "plurality" means two or more than two, unless otherwise clearly and specifically limited.

[0025] In the present invention, unless otherwise clearly specified or limited, the terms "attached," "coupled," "connected," "fixed," etc. should be understood in a broad sense, and may mean, for example, connected, detachably connected, integral, mechanically connected, electrically connected, directly connected, indirectly connected via an intermediate medium, internal communication between two elements, or an interactive relationship between two elements. Those skilled in the art can understand the specific meaning of the above terms in the present invention based on specific circumstances.

[0026] In this invention, unless otherwise clearly specified or limited, a first feature being "above" or "below" a second feature may include direct contact between the first and second features, or contact between the first and second features via another feature between them without direct contact. Furthermore, a first feature being "above," "above," and "on the upper surface" of a second feature may include being directly above and diagonally above the second feature, or may simply mean that the horizontal height of the first feature is higher than that of the second feature. A first feature being "below," "below," and "on the lower surface" of a second feature may include being directly below and diagonally below the second feature, or may simply mean that the horizontal height of the first feature is lower than that of the second feature.

[0027] In the description herein, references such as "one embodiment," "some embodiments," "examples," "specific examples," or "some examples" mean that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In the description herein, general descriptions of the above terms should not necessarily be understood as referring to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, those skilled in the art may combine or combine different embodiments or examples described herein.

[0028] 1 to 3, the present invention discloses a microwave oven cooker, comprising an openable base 10, a storage compartment 11 on each side of the base 10, a pan 20 placed in the storage compartment 11, a microwave-absorbing pad 30 connected to the bottom of the pan 20, and a support structure 15 further provided on the base 10, allowing the microwave oven cooker to be placed upright and toasting on both sides simultaneously. While bread is used in this embodiment, it can also be used with bread-like foods such as naan and panini.

[0029] Specifically, the microwave cooker employs a retractable base 10, which not only facilitates storage and portability but also allows for flexible adaptation to microwave oven cavities of different sizes, enhancing convenience and versatility. Storage compartments 11 for placing the pot 20 are provided on both sides of the base 10, providing a stable connection between the pot 20 and the base 10 and ensuring stability during the cooking process. A microwave absorbing pad 30 is attached to the bottom of the pot 20. The microwave absorbing pad 30 more effectively absorbs microwave energy generated by the microwave oven and converts it into heat energy, thereby accelerating the heating rate of the pot 20 and improving cooking efficiency. At the same time, the microwave absorbing pad 30 more evenly distributes heat energy, ensuring uniform heating of the pan and preventing localized overheating or underheating. In other words, the microwave oven cooking appliance can heat bread-type foods through the unique design of the openable base 10, the pot body 20 and the microwave absorbing pad 30, which not only improves cooking efficiency and convenience but also ensures the cooking quality and texture of the bread, better meets the specific needs of consumers for microwave cooking of bread-type foods, and has the potential for wide market application.

[0030] In addition, the base 10 is further provided with a support structure 15. The support structure 15 may be provided in the folding region or the closing region of the base 10. The support structure 15 may be fixed, extendable, or foldable, ensuring that the base 10 does not interfere with normal use when unfolded and providing stable support when the base 10 is closed. The shape and number of the support structures 15 can be designed according to actual needs, and are usually designed as several evenly distributed structures to ensure that the base 10 can be stably placed upright after closing. Preferably, the support structures 15 are support legs.

[0031] In other words, after closing the base 10, the base 10 can be placed upright in the microwave oven via the support structure 15, and both sides of the bread ingredients in the pan body 20 are heated simultaneously, greatly improving heating efficiency. Furthermore, the folding design of the support structure 15 reinforces the stability of the base 10 after closing. Even during heating in the microwave oven, the base 10 is held stably so that it will not tip over due to vibrations or heat.

[0032] In one embodiment, the pot body 20 is provided with a protruding edge seal 21 around its periphery.

[0033] Specifically, the pot body 20 is provided with a protruding edge seal 21 around its periphery. This design not only prevents the bread from spilling or deforming during heating, but also effectively retains the moisture and aroma of the bread, making the surface of the baked bread golden brown and crispy, while the inside is fluffy and soft, resulting in a better texture. At the same time, the presence of the edge seal 21 further increases the structural strength of the pot body 20 and improves its durability.

[0034] In one embodiment, the edge seal 21 has an opening 22 formed along the longitudinal direction of the pot body 20 .

[0035] Specifically, a protruding edge seal 21 is provided around the periphery of the pot body 20, which not only serves to prevent the bread from spilling and deforming, but also has one or more openings 22 cleverly provided along the longitudinal direction of the pot body 20, and these openings 22 may be located on one or both sides of the pot body 20, or may be evenly distributed around the pot body 20.

[0036] During baking, moisture inside the bread evaporates due to heat, generating a large amount of steam. If this steam is not released in a timely manner, it will accumulate inside the pan 20 and affect the baking quality of the bread. Therefore, the openings 22 allow for the smooth release of excess steam, resulting in the formation of a golden, crispy crust on the surface of the bread. Furthermore, the timely release of steam allows for the maintenance of an optimal heating temperature for the bread. The release of steam lowers the temperature inside the pan 20, preventing overheating and contributing to optimal heat energy transfer efficiency. Furthermore, the release of excess steam prevents the bread from becoming overly moist and soft. Controlling the release of steam allows for a more aesthetically pleasing baked crust while maintaining the soft texture of the inside of the bread.

[0037] In one embodiment, a plurality of horizontally striped protrusions 23 are provided on the inner bottom surface of the pot body 20.

[0038] Specifically, the inner bottom surface of the pot body 20 is designed with multiple horizontally striped protrusions 23. These protrusions 23 may be uniformly distributed or arranged according to a specific pattern or texture. The protrusions 23 are horizontally striped, i.e., they extend along the width of the pot body 20, forming parallel ribs. The protrusions 23 are made of the same material as the pot body 20 itself, ensuring their integral molding with the pot body 20 and good durability and stability. The height and width of the protrusions 23 can be adjusted according to actual needs. The height should be sufficient to create a distinct pattern on the surface of the bread, but not so high that it causes uneven heating on the bottom of the bread. The width is determined according to the size of the pot body 20 and the size of the bread, so that the entire surface of the bread is uniformly affected by the protrusions 23, forming a pattern that is aesthetically pleasing to the user. During the heating process, these horizontally striped protrusions 23 come into contact with the bottom of the bread when the bread is placed on the pot body 20. Due to the presence of the protrusions 23, the bottom of the bread is subjected to uneven pressure distribution during the heating process, which results in the formation of a pattern corresponding to the protrusions 23 on the surface of the bread.

[0039] That is, the horizontal striped protrusions 23 on the inner bottom surface of the pan body 20 reinforce the overall structural strength of the pan body 20. These protrusions 23 act as reinforcing ribs, making the pan body 20 more stable and less likely to deform or break when subjected to weight and high temperatures. Furthermore, during the toasting process, the pattern formed on the surface of the bread by the protrusions 23 enhances the bread's aesthetic appearance and can stimulate the user's appetite. Different patterns or textures can be customized to meet consumer preferences, satisfying individual needs. The presence of the protrusions 23 also improves the baking effect. The formation of a hot air flow path between the protrusions 23 and the contact surface of the bottom of the bread allows the bottom of the bread to receive heat more evenly, preventing localized overheating and burning. At the same time, the pattern formed by the protrusions 23 increases the contact area between the pan body 20 and the surface of the bread, further improving the texture of the bread.

[0040] In one embodiment, the protrusion 23 is an arcuate surface.

[0041] Specifically, the design of the arc-shaped protrusions 23 reinforces the structural stability of the pot body 20, and compared with linear or flat protrusions 23, the arc-shaped protrusions 23 can better distribute pressure when subjected to external force, reducing stress concentration and thereby improving the durability of the pot body 20. In addition, the arc-shaped protrusions 23 can form more natural and smooth patterns on the surface of the bread during the baking process, which not only improves the aesthetic appearance of the bread but also helps to stimulate the appetite of the user of this product.

[0042] In one embodiment, a locking member 12 is provided on one side of the base 10, and an engaging protrusion 13 corresponding to the locking member 12 is provided on the other side.

[0043] Specifically, the base 10 is designed to be openable and closable, with a latch 12 on one side and a corresponding engagement protrusion 13 on the other side. The design of the latch 12 and the engagement protrusion 13 ensures a strong lock when the base 10 is folded, ensuring a stable closed state. Bread is placed on the two pans 20, the base 10 is then folded, and the latch 12 and the engagement protrusion 13 are engaged. Finally, the microwave cooking device is placed in the microwave oven and cooked. This process does not require any extra cooking equipment or complicated operation steps.

[0044] In one embodiment, the openable base 10 adopts a folding connection, and the base 10 is provided with a folding section 14 so that the base 10 can be folded along the folding section 14 to close.

[0045] Specifically, the base 10 is designed as an integrated structure, but has one folding section 14 in particular in the middle of the base 10, which may be a weak area in the material of the base 10, such as a pre-fold line formed by mold design, or an embedded hinge structure, at which the base 10 can be bent and folded.

[0046] That is, the folding section 14 provided in the middle of the base 10 allows the product to be easily folded when not in use, thereby significantly saving storage space. The folded base 10 is small in volume and easy to carry, allowing consumers to easily put the folding base 10 into a backpack or trunk and use it when going out for a picnic, camping, or traveling. The folding and unfolding operations of the base 10 are very simple and convenient, and can be completed by consumers without any extra tools or skills, which improves the consumer's usage experience and makes the cooking process more comfortable.

[0047] In other embodiments, the folding portion 14 may be further provided at both ends of the intermediate region of the base 10, or even at one end of the intermediate region of the base 10.

[0048] In one embodiment, the base 10 is provided with an exhaust groove 16 on at least one side along the lateral direction.

[0049] Specifically, to enhance the exhaust effect, one exhaust groove 16 is provided on each side of the lateral direction of the base 10. The exhaust grooves 16 should be located on the edge or side of the base 10 to avoid affecting the structural strength and stability of the base 10 and at the same time preventing injury to the consumer's hands during use. When the pot body 20 is heated in the microwave oven, the ingredients generate steam, which can be quickly exhausted through the exhaust grooves 16 on both sides of the base 10, preventing the steam from accumulating inside the base 10. When the microwave door is opened to remove the microwave cooker, the steam can be quickly exhausted through the exhaust grooves 16, reducing the risk of burns to the hands caused by steam. The presence of the exhaust grooves 16 prevents the base 10 from overheating due to accumulation of steam during the heating process, improving safety in use.

[0050] In other words, the design of the exhaust grooves 16 effectively reduces the risk of steam burning hands, improving consumer safety during use. In particular, consumers can operate the oven with greater confidence when removing a heated baking tray. Furthermore, the exhaust grooves 16, one on each side of the base 10, increase the exhaust area, allowing steam to escape more quickly and preventing steam from accumulating and remaining inside the base 10. The design of the exhaust grooves 16 also makes the heating process smoother and safer, improving the consumer experience. Consumers no longer need to worry about steam burning their hands, and can more easily complete cooking tasks.

[0051] In one embodiment, the pot body 20 has a concave shape, and a supporting grid structure 17 corresponding to the pot body 20 is provided in the storage chamber 11 .

[0052] Specifically, the pot body 20 has a concave design. This design allows the pot body 20 to have a consistent depth and shape, allowing it to accommodate more ingredients and ensure that the ingredients maintain a consistent shape and stability during heating. The concave design also allows the pot body 20 to better collect heat when heated, improving heating efficiency and ensuring more uniform heating of the ingredients. A support grid structure 17 is provided within the storage chamber 11 to accommodate the shape and size of the pot body 20. The support grid structure 17 may be fixed or adjustable to accommodate pot bodies 20 of different shapes and sizes. The support grid structure 17 generally consists of multiple support bars or plates, which are interconnected to form a frame that conforms to the bottom shape of the pot body 20. This frame supports the pot body 20 and prevents it from deforming or moving during heating. The material of the support grid structure 17 should match the material of the storage chamber 11 and have characteristics such as high temperature resistance, corrosion resistance, and ease of cleaning. During use, the pot body 20 is placed on the support grid structure 17, which is designed to ensure stability of the pot body 20 during heating, preventing deformation or tilting due to the weight of ingredients or thermal stress caused by heating. At the same time, the support grid structure 17 also maintains a certain distance between the pot body 20 and the bottom of the storage chamber 11, which is beneficial for heat transfer and steam discharge.

[0053] In other words, the concave shape of the pot body 20 allows for better heat collection, resulting in more uniform heating of the food, and thus improved heating efficiency. At the same time, the support grid structure 17 is provided to ensure the stability of the pot body 20 during the heating process, preventing heat dissipation and further improving heating efficiency. The support grid structure 17 also supports the pot body 20, preventing it from deforming or moving during the heating process, thereby reinforcing the stability of the pot body 20, which is very important for maintaining the shape and texture of the food.

[0054] In one embodiment, the base 10 is made of a resin material having elastic properties, such as silicone.

[0055] Specifically, silicone can operate stably in temperatures ranging from -60°C to 230°C. This characteristic allows the silicone base 10 to be adapted to various cooking environments, maintaining its performance even when refrigerated at low temperatures or heated at high temperatures. Silicon is also flexible and elastic, allowing the silicone base 10 to better adapt to different shapes and sizes of pot bodies 20 during use, providing better support and stability. At the same time, the flexibility of the material increases consumer comfort. Silicon also has excellent anti-slip properties, preventing the pot body 20 from sliding or shifting during use. Silicon also has high heat resistance, making it suitable for producing heat-resistant silicone products and extending the service life of the base 10. Silicon does not absorb oil or water, making it easy to clean and maintain. Silicon is also an environmentally friendly, renewable material that can be recycled and reused in various ways, consistent with current green development concepts.

[0056] The above embodiments are preferred implementations of the present invention. In addition, the present invention can be implemented in other ways, and any obvious substitutions fall within the scope of protection of the present invention as long as they do not deviate from the concept of the technical solution. [Explanation of symbols]

[0057] 10 base 11 Storage Room 12 Locking device 13 Engagement protrusion 14 Folding section 15 Support structure 16 Exhaust groove 17 Support lattice structure 20 Pot body 21 Edge seal 22 Aperture 23 Protrusion 30 Microwave Absorbing Pads

Claims

1. A microwave oven cooking appliance, comprising an openable base, with a storage compartment on each side of the base, a pot body placed in the storage compartment, a microwave absorbing pad attached to the bottom of the pot body, and a support structure further provided on the base, which allows the microwave oven cooking appliance to be placed upright and allows simultaneous cooking on both sides.

2. 2. The microwave oven cooking device according to claim 1, wherein a protruding edge seal is provided around the periphery of the pot body.

3. 3. The microwave oven cooking appliance according to claim 2, wherein the edge sealing portion has an opening formed along the longitudinal direction of the pot body.

4. 2. The microwave oven cooking appliance according to claim 1, wherein the openable base has a folding portion provided on the base so that the base can be folded closed along the folding portion.

5. 2. The microwave oven cooking device according to claim 1, wherein a plurality of horizontally striped protrusions are provided on the inner bottom surface of the pot body.

6. 6. The microwave oven cooking appliance according to claim 5, wherein the protrusion has an arcuate surface.

7. 2. The microwave oven cooking appliance according to claim 1, wherein a locking member is provided on one side of the base, and an engaging protrusion corresponding to the locking member is provided on the other side.

8. 2. The microwave oven cooking device according to claim 1, wherein the base is provided with an exhaust groove on at least one side along a lateral direction.

9. 2. The microwave oven cooking device according to claim 1, wherein the pot body has a concave shape, and a supporting grid structure corresponding to the pot body is provided in the storage chamber.

10. 2. The microwave oven cooking appliance according to claim 1, wherein the base is made of a silicone material.

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