Baking Tray Trough-Shaped Edge Profile for Rigidity Without Weight
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Solution Overview
Problem
Conventional baking trays face issues with high weight, deformation at high temperatures, and sticking tendencies, while existing solutions either lack stability or are costly and heavy.
Innovation Solution
A baking tray with a trough-shaped edge profile made of metallic materials, featuring a convex support area and a multi-layer structure for enhanced rigidity and temperature resistance, allowing for use in both orientations and with different functionalities.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Weight of moving object
If conventional aluminum baking trays with folded and flanged sides are used, then they are lightweight, but they sag significantly during use and do not stand securely on a flat surface
Solution Approach 1:
The edge of the baking tray is designed with a trough-shaped profile featuring curved surfaces instead of flat folded sides. This curvature provides geometric rigidity that prevents sagging while maintaining lightweight construction, resolving the contradiction between low weight and structural stability.
2Stability of the object's composition
If cast aluminum roasting pans with thick walls are used, then they are stable and can be used on both sides with different functions, but they have relatively high weight and associated costs
Solution Approach 1:
The trough-shaped curved edge profile provides structural rigidity equivalent to thick-walled cast aluminum but achieves it through geometric design rather than material quantity, significantly reducing weight while maintaining stability and dual-sided usability.
3Weight of moving object
If thin sheet metal is used for the baking tray, then price and weight are reduced, but flexural rigidity is insufficient
Solution Approach 1:
The trough-shaped curved edge profile acts as a structural reinforcement that dramatically increases flexural rigidity of thin sheet metal. The curved geometry resists bending forces effectively, allowing the use of thin, lightweight material while maintaining sufficient strength for baking applications.
4Ease of manufacture
If the trough walls are bent or beveled in the conventional upward direction, then manufacturing is simplified, but the flexural rigidity and memory of deformation are reduced
Solution Approach 1:
The trough walls are bent or beveled in the opposite direction (downward) compared to conventional designs. This inverted geometry creates a more effective rigid structure that better resists deformation and maintains structural memory, while still being manufacturable through standard forming processes.
5Reliability
If enamel coating is applied to steel baking trays, then corrosion protection is improved, but the coating flakes off easily and there is no good non-stick effect
Solution Approach 1:
The baking tray uses a composite material system combining steel substrate with alternative coating technologies such as powder coating, anodization, or specialized non-stick coatings that adhere more reliably and provide better non-stick performance than traditional enamel, eliminating flaking while maintaining corrosion resistance.
Data Source
Figure 1~4
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Figure 9a~9d
AI summary
Baking tray having a supporting area and a rim surrounding said supporting area on all sides, which in relation to a top face of the supporting area has a downward extending trough-shaped profile, comprising a first, downward extending trough wall, directly adjoining the supporting area, a trough base and a second, upward extending trough wall opposite the first trough wall.