Double-Walled Baking Tray with Dimpled Base for Even Heating
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Solution Overview
Problem
Conventional single-layer and insulated bakeware either cause food bottom burning due to direct heat conduction or require longer baking times, which are undesirable.
Innovation Solution
A baking tray design featuring a top and bottom sheet with dimple portions on the bottom sheet, which are spaced and indented towards the top sheet, allowing for even heat distribution and rapid heating without direct conduction, thus preventing bottom burning and reducing baking times.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional insulated bakeware is used with two sheets spaced apart, then bottom burning is prevented, but baking time is increased
Solution Approach 1:
The bottom sheet is segmented into multiple dimple portions and flat portions, creating a patterned structure that divides the heat transfer path into multiple zones. This segmentation allows different regions to serve different functions: dimple portions for rapid heat transfer and flat portions for insulation, resolving the contradiction between preventing bottom burning and reducing baking time.
Solution Approach 2:
Different regions of the bottom sheet are given different properties: dimple portions have deeper indentations that promote rapid heating, while flat portions maintain spacing for insulation. This local differentiation allows the bakeware to simultaneously achieve fast heating in critical areas while maintaining insulation where needed, preventing bottom burning without extending overall baking time.
2Loss of time
If single-layer bakeware is used, then baking time is reduced, but bottom burning occurs
Solution Approach 1:
The bottom sheet is divided into dimple portions and flat portions, creating a segmented structure that combines the rapid heating capability of single-layer bakeware with the protective insulation of double-layer designs. The dimple portions enable fast heat transfer to reduce baking time, while the flat portions prevent direct contact and bottom burning.
Solution Approach 2:
The dimple portions introduce curvature into the bottom sheet surface, creating indented regions that concentrate heat transfer. This curvature allows for more efficient thermal contact in specific areas, enabling rapid heating similar to single-layer bakeware while the overall dual-sheet structure with flat portions prevents burning.
3Ease of manufacture
If uniform spacing is maintained between sheets, then manufacturing is simplified, but heat distribution is less effective
Solution Approach 1:
Rather than maintaining uniform spacing throughout, the bottom sheet is segmented into dimple portions with reduced spacing for heat concentration and flat portions with greater spacing for insulation. This segmentation improves heat distribution effectiveness while maintaining relatively simple manufacturing through standardized dimpling patterns.
Solution Approach 2:
The spacing between sheets varies locally: dimple portions have smaller spacing to enhance heat transfer, while flat portions have larger spacing for insulation. This local variation in spacing optimizes heat distribution across different regions of the bakeware, improving temperature uniformity without significantly complicating manufacturing.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The design ensures even heating of the food surface, preventing burning and reducing baking times by up to 15% compared to conventional insulated bakeware, while maintaining the benefit of reduced bottom burning.
Implementation Method 1
heat is directly conducted from the oven rack to the bottom of the food
Implementation Method 2
As the space between the top sheet and the bottom sheet is filled with air, heat is not directly conducted from the oven rack to the bottom of the food
Data Source
AI summary
A baking tray includes a top sheet and a bottom sheet. The top sheet has a first top side, a first bottom side, and a first outer perimeter. The first top side includes a first horizontal surface configured for supporting food for cooking in an oven. The bottom sheet has a second top side, a second bottom side, and a second outer perimeter. The second bottom side includes a second horizontal surface configured for supporting the baking tray upon an oven rack. The bottom sheet is attached to the top sheet at an interface adjacent to the first outer perimeter and the second outer perimeter. The second horizontal surface comprises dimple portions and flat portions. The flat portions separate the dimple portions and are spaced from the top sheet. Each of the dimple portions is indented toward the top sheet.