CN221963431U - Bakeware Assemblies and Cooking Utensils - Google Patents

Abstract

The utility model provides a baking tray assembly and a cooking utensil, wherein the baking tray assembly is used for the cooking utensil, the cooking utensil comprises a cooking cavity and a heating part, the heating part is used for supplying heat to the cooking cavity, and the baking tray assembly comprises: the baking tray comprises a tray body, wherein the tray body comprises a bottom wall, and the bottom wall is provided with a plurality of supporting ribs and a plurality of groups of through holes; the plurality of support ribs are arranged at intervals along the first direction, the adjacent support ribs encircle the oil guide grooves, the plurality of groups of through holes are arranged at intervals along the second direction, any group of through holes comprises a plurality of through holes which are distributed at intervals along the first direction, and any group of through holes are sequentially arranged in the plurality of oil guide grooves and penetrate through the bottom wall; the oil receiving disc is arranged on one side of the baking disc, which is far away from the heating part, and is used for containing the medium led out from the through hole; wherein the first direction is different from the second direction.

Description

Bakeware Assemblies and Cooking Utensils

Technical Field

The utility model relates to the technical field of cooking utensils, and in particular to a baking tray assembly and a cooking utensil.

Background Art

At present, baking or steaming ingredients with cooking utensils is becoming more and more popular among users. However, when cooking ingredients such as meat, especially when baking meat, grease is easily accumulated on the baking tray. The inability to discharge the grease not only affects the cooking effect, but also easily generates oil smoke.

Utility Model Content

The utility model aims to solve at least one of the technical problems existing in the prior art or related technology.

To this end, a first aspect of the utility model provides a baking tray assembly.

The second aspect of the utility model also provides a cooking utensil.

In view of this, the first aspect of the utility model proposes a baking tray assembly for a cooking utensil, the cooking utensil comprising a cooking cavity and a heating portion, the heating portion being used to supply heat to the cooking cavity, the baking tray assembly comprising: a baking tray, the baking tray comprising a tray body, the tray body comprising a bottom wall, the bottom wall being provided with a plurality of supporting ribs and a plurality of groups of through holes; the plurality of supporting ribs being arranged at intervals along a first direction, adjacent supporting ribs enclosing an oil guide groove, the plurality of groups of through holes being arranged at intervals along a second direction, any group of through holes comprising a plurality of through holes spaced apart along the first direction, any group of through holes being arranged in turn in a plurality of oil guide grooves and passing through the bottom wall; an oil receiving pan being arranged on a side of the baking tray away from the heating portion, for holding a medium guided out from the through holes; wherein the first direction is different from the second direction.

The utility model provides a baking tray assembly for a cooking utensil, wherein the cooking utensil has a heating portion and a cooking cavity, wherein the heating portion is used to heat the cooking cavity to cook the food in the cooking cavity. The baking tray assembly includes a baking tray and an oil receiving tray, wherein the baking tray includes a tray body, and a plurality of supporting ribs and a plurality of through holes are arranged on the bottom wall of the tray body, and the grease and other media flowing out after baking the food can flow out through the through holes and then flow into the oil receiving tray, thereby preventing the grease from affecting the cooking of the food, and also preventing the grease from accumulating on the shell of the cooking cavity, which makes it difficult for the user to clean up. At the same time, the oil receiving tray is arranged on the side of the baking tray away from the heating portion, thereby reducing the temperature value of the position where the oil receiving tray is located, so that after the grease flows from the through holes to the oil receiving tray, the temperature at the position where the grease is located will be lower than the temperature at the position where the baking tray is located, thereby preventing the grease from generating oil smoke under high-temperature baking, that is, the baking tray assembly proposed in the present application reduces the generation of oil smoke and improves the cooking effect. In addition, a plurality of support ribs are arranged at intervals along the first direction, so that oil guide grooves are formed between adjacent support ribs, and a plurality of groups of through holes on the bottom wall are arranged at intervals along the second direction, and any group of through holes has a plurality of through holes arranged at intervals along the first direction, and any group of through holes is sequentially arranged in a plurality of oil guide grooves and penetrates the bottom wall, so that any oil guide groove is provided with a through hole, and thus grease can flow from any oil guide groove to the through hole, and then be discharged from the plate body. The baking tray assembly proposed in the present application supports the food by arranging a plurality of support ribs to prevent the contact area between one side of the food and the plate body from being too large, thereby affecting the outflow of grease. At the same time, by arranging a plurality of through holes on the oil guide groove to discharge the grease precipitated from the food after being heated, the amount of grease accumulated on the baking tray is reduced, which can not only reduce the fumes generated during the cooking process, but also prevent the accumulated grease from affecting the cooking effect of the food.

Optionally, the second direction is arranged perpendicular to the first direction.

The baking tray provided by the utility model may also have the following additional technical features:

In some possible designs, multiple groups of through holes divide any oil guiding groove into multiple sub-oil guiding grooves, and along the second direction, the sub-oil guiding grooves located on both sides of at least one group of through holes are inclined toward the corresponding through holes.

In this design, the through hole runs through the oil guide groove, so multiple groups of through holes divide any oil guide groove into multiple sub-oil guide grooves located on both sides of the through hole, reducing the path of grease flow, thereby increasing the speed of grease flowing out of the plate body. Along the second direction, at least one group of sub-oil guide grooves on both sides of the through hole are inclined toward the corresponding through hole, that is, the sub-oil guide grooves on both sides of the through hole are inclined toward the through hole, so that the sub-oil guide grooves have a certain slope, thereby facilitating the flow of grease into the through hole, thereby improving the oil drainage efficiency of the baking tray.

In some possible designs, the multiple groups of through holes include at least a first group of through holes, a second group of through holes and a third group of through holes, and the first group of through holes, the second group of through holes and the third group of through holes are arranged in sequence along the second direction; wherein, along the extension direction of the oil guide groove, the sub-oil guide grooves on both sides of the first group of through holes are inclined toward the first group of through holes, the sub-oil guide grooves on both sides of the third group of through holes are inclined toward the third group of through holes, and the sub-oil guide grooves on both sides of the second group of through holes are inclined from the second group of through holes to the first group of through holes and the third group of through holes, respectively.

In this design, the plurality of through holes include at least a first group of through holes, a second group of through holes and a third group of through holes, and the three groups of through holes are arranged in sequence along the second direction. The sub-oil guide grooves on both sides of the first group of through holes are arranged obliquely toward the first group of through holes, and the sub-oil guide grooves on both sides of the third group of through holes are arranged obliquely toward the third group of through holes, so that the grease in the sub-oil guide grooves on both sides of the first group of through holes flows into the first group of through holes and is then discharged through the first group of through holes, and the grease in the sub-oil guide grooves on both sides of the third group of through holes flows into the third group of through holes and is then discharged through the third group of through holes, that is, at least the first group of through holes and the third group of through holes are located at a lower position, so that food can be placed in the areas where the two groups of through holes are located at a lower position, so that at least two pieces of food can be cooked at the same time. The sub-oil guide grooves on both sides of the second group of through holes are inclined toward the first group of through holes and the third group of through holes, respectively, so that the third group of through holes is located at a higher position, and the grease on the food can be directly discharged after dripping on the second group of through holes. In addition, when there is a lot of grease in the plate body, it can also be discharged through the third group of through holes to avoid excessive grease accumulation.

In some possible designs, along the extension direction of the oil guide groove, the inclination angle of the sub-oil guide grooves on both sides of the first group of through holes relative to the cross-section of the first group of through holes is greater than or equal to 1° and less than or equal to 3°; the inclination angle of the sub-oil guide grooves on both sides of the second group of through holes relative to the cross-section of the second group of through holes is greater than or equal to 1° and less than or equal to 3°; the inclination angle of the sub-oil guide grooves on both sides of the third group of through holes relative to the cross-section of the third group of through holes is greater than or equal to 1° and less than or equal to 3°.

In this design, along the extension direction of the oil guide groove, the inclination angle of the sub-oil guide grooves on both sides of each group of through holes relative to the group of through holes is greater than or equal to 1° and less than or equal to 3°, wherein, if the inclination angle is too small, it is not easy to guide the grease in the groove, resulting in low oil drainage efficiency; if the inclination angle is too large, it is easy to cause the cooked food to be uneven, affecting the cooking effect of the food. That is, the inclination angle of the sub-oil guide grooves on both sides of each group of through holes relative to the group of through holes is set to be greater than or equal to 1° and less than or equal to 3°, which can not only improve the oil drainage efficiency of the oil guide groove, but also ensure that the cooked food is relatively flat, thereby improving the cooking effect of the food.

It can be understood that the cross-section of the first group of through holes is a cross-section perpendicular to the center line of any through hole in the first group of through holes, the cross-section of the second group of through holes is a cross-section perpendicular to the center line of any through hole in the second group of through holes, and the cross-section of the third group of through holes is a cross-section perpendicular to the center line of any through hole in the third group of through holes.

In some possible designs, along the first direction, any group of through holes is sequentially arranged in all corresponding oil guiding grooves.

In this design, along the first direction, each group of through holes is arranged in all corresponding oil guide grooves in sequence, that is, in the extension direction of any group of through holes, each corresponding oil guide groove is provided with a through hole, thereby increasing the number of through holes set, thereby improving the oil drainage efficiency, reducing the smoke generated during the cooking process, and improving the cooking effect of the food.

In a specific application, for example, the number of oil guide grooves passed by the extension path of the first group of through holes is 10 (it may also be 15, 20, etc., which is only an example), and the through holes are sequentially arranged in the 10 oil guide grooves.

In some possible designs, the tray body further includes side walls, which are arranged around the bottom wall and protrude from the supporting ribs along the third direction; the first direction, the second direction and the third direction are perpendicular to each other.

In this design, the dish body also includes a side wall, which is arranged around the bottom wall of the dish body and protrudes from the support ribs along the third direction, wherein the first direction, the second direction and the third direction are perpendicular to each other. That is to say, during the cooking process, the food continuously precipitates grease on the surface. When the amount of precipitated grease is relatively large, it cannot be discharged through the through hole in time. The side wall is protruded from the support ribs to prevent grease from dripping from the periphery of the baking tray, thereby preventing the user from having difficulty cleaning the cooking cavity after grease drips from the periphery of the baking tray.

In some possible designs, along the third direction, the height of the portion of the side wall protruding from the supporting rib is greater than or equal to 2 mm and less than or equal to 5 mm.

In this design, along the third direction, the height of the part of the side wall protruding from the supporting rib is greater than or equal to 2 mm and less than or equal to 5 mm, which can ensure that the dish body has the function of collecting grease and prevent grease from spilling from the surrounding of the dish body into the cooking cavity. At the same time, it can also avoid the problem of difficulty in cleaning the connection between the side wall and the bottom wall caused by the protruding part being too high.

In some possible designs, the length of any through hole along the extension direction of the support rib is greater than or equal to 5 mm and less than or equal to 10 mm; and/or any support rib is inclined relative to the second direction.

In this design, the length of any through hole along the extension direction of the support rib is greater than or equal to 5 mm and less than or equal to 10 mm. That is to say, along the extension direction of the support rib, the length of the through hole is greater than or equal to 5 mm and less than or equal to 10 mm, which limits the size of the through hole to avoid clogging of the through hole by grease and ensure oil drainage efficiency. At the same time, it can also prevent the through hole from being too large, thus ensuring the stability of the disk structure to a certain extent and making the disk have higher strength.

In some possible designs, the baking tray further includes: a support member, which is disposed on the outer side of the bottom wall of the tray body, and the tray body is supported on the oil receiving tray through the support member.

In this design, the baking tray also includes a support member arranged on the outside of the bottom wall of the tray body, and the tray body is supported on the oil receiving tray by the support member. The tray body can be supported to a certain height by the support member to prevent the food from being at the bottom of the cooking cavity, thereby preventing the food on the side in contact with the baking tray from being heated less, resulting in uneven heating of the food, which affects the cooking effect. Especially for microwave heating devices, the closer the part is to the bottom wall of the cooking cavity, the less microwave energy the food receives, and the lower the cooking efficiency. That is, the tray body is supported by the support member so that the tray body is away from the shell of the cooking cavity, which can increase the microwave energy at the location of the food and improve the cooking efficiency. At the same time, the distance between the oil receiving tray and the heating part can also be made farther, thereby preventing the grease flowing into the oil receiving tray from being heated and generating oil smoke.

Optionally, there are multiple support members, and the provision of multiple support members improves the stability of the support.

In some possible designs, the length of the disc body along the first direction is greater than the length of the disc body along the second direction, wherein along the second direction, there is a gap between the disc body and the oil receiving pan.

In this design, the length of the plate body along the first direction is greater than the length of the plate body along the second direction, so that the distance between the two ends of the plate body in the second direction is shorter than the distance between the two ends of the plate body in the first direction. Accordingly, along the second direction, there is a gap between the plate body and the oil receiving pan, so that when the plate body is placed in the oil receiving pan, it is convenient to take out and put in the baking pan.

Optionally, the baking tray further comprises: a wave absorbing member, which is arranged on the outer bottom wall of the tray body.

In this design, the baking tray also includes an absorbing member arranged on the outer bottom wall of the tray body, which can absorb electromagnetic waves so that more microwave energy is concentrated on the outer bottom wall of the baking tray for cooking ingredients, thereby increasing the heating temperature of the outer bottom wall and thereby improving the cooking efficiency of the ingredients.

Optionally, the wave absorbing member includes a plastic material, and the wave absorbing member of the plastic material does not generate harmful substances when heated. That is, a layer of the wave absorbing member of the plastic material is arranged on the outer bottom wall of the baking tray. In the case of the wave absorbing member, the metal baking tray can be used to cook the food, and the cooking efficiency of the food can also be improved.

In some possible designs, along a third direction of the baking tray, the baking tray protrudes from the oil receiving pan.

In this design, the baking tray protrudes from the oil receiving tray along the third direction of the baking tray. That is to say, the baking tray can be supported by the support members arranged on the baking tray, and the baking tray is arranged to protrude from the oil receiving tray, so that the food is closer to the center of the cooking cavity, thereby increasing the amount of heat or microwaves received by the food and improving the cooking efficiency.

Optionally, along the third direction, a height of a portion of the baking tray protruding from the oil receiving tray is greater than or equal to 5 mm and less than or equal to 10 mm.

In this design, along the third direction, the height of the portion of the baking tray protruding from the oil collecting pan is greater than or equal to 5 mm and less than or equal to 10 mm, which can ensure that the ingredients can receive sufficient heat or microwaves and improve cooking efficiency. At the same time, it can also prevent the baking tray from being set too high, resulting in unstable placement of the ingredients. Therefore, limiting the height of the portion of the baking tray protruding from the oil collecting pan to less than or equal to 10 mm can ensure that the ingredients are placed stably on the baking tray and improve the reliability of cooking.

According to the second aspect of the utility model, a cooking utensil is also proposed, comprising: a cooking cavity; a heating portion, the heating portion being used to supply heat to the cooking cavity; and a baking tray assembly as proposed in any one of the first aspects above, the baking tray assembly being arranged in the cooking cavity.

The cooking utensil provided in the second aspect of the present invention comprises the baking tray assembly proposed by any of the above technical solutions and therefore has all the beneficial effects of the baking tray assembly.

In some possible designs, the cooking appliance includes a microwave oven, an air fryer, a steamer, an oven, and a microwave-air fryer all-in-one.

In some possible designs, the heating part includes at least one of the following: a hot air assembly, a heating tube assembly, and a microwave generating part.

In this design, the heating part includes at least one of the following: a hot air component, a heating tube component, and a microwave generating part, thereby achieving heating of the food in the cooking cavity.

In some possible designs, when the heating part includes a hot air component, an air inlet is provided on the top wall of the cooking cavity. The hot air component is disposed at the top of the cooking cavity and is connected to the cooking cavity through the air inlet for conveying hot air into the cooking cavity.

In this design, when the heating part includes a hot air component, an air inlet is provided on the top wall of the cooking cavity, and the hot air component is arranged on the outside of the cooking cavity and on the top of the cooking cavity, and then the hot air component is connected to the cooking cavity through the air inlet, so that the hot air component can supply air into the cooking cavity through the air inlet.

In a specific application, the hot air assembly includes a fan, a heating tube, a cyclone cover and a heat insulation cover. The heating tube and the fan are arranged in the cyclone cover. The cyclone cover is arranged at the top of the cooking cavity and is connected to the cooking cavity through the air inlet. When the fan is turned on, the heat generated by the heating tube is transported to the cooking cavity to achieve cooking of the food. The heat insulation cover is arranged on the side of the cyclone cover away from the cooking cavity for heat insulation.

Optionally, the cooking utensil includes a shell, specifically, the shell includes a first shell wall, a second shell wall and a third shell wall, the first shell wall and the second shell wall are arranged opposite to each other along a third direction, the third shell wall is arranged on one side of the first shell wall and the second shell wall, and the third shell wall is inclined relative to the first shell wall and the second shell wall, the first shell wall, the second shell wall and the third shell wall enclose a cooking cavity, and the baking tray is arranged in the cooking cavity.

Additional aspects and advantages of the present invention will become apparent in the following description or will be understood through practice of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS

The above and/or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

FIG1 shows a schematic structural diagram of a baking tray according to an embodiment of the present invention;

FIG2 shows another schematic structural diagram of a baking tray according to an embodiment of the present invention;

FIG3 shows another structural schematic diagram of a baking tray according to an embodiment of the present invention;

FIG4 shows another schematic structural diagram of a baking tray according to an embodiment of the present invention;

FIG5 shows a schematic structural diagram of a baking tray assembly according to an embodiment of the present invention;

FIG6 shows another structural schematic diagram of a baking tray assembly according to an embodiment of the present invention;

FIG. 7 shows another schematic structural diagram of a baking tray assembly according to an embodiment of the present invention;

FIG8 shows a schematic structural diagram of a cooking utensil according to an embodiment of the present invention.

The corresponding relationship between the reference numerals and component names in FIGS. 1 to 8 is as follows:

1 baking tray, 10 tray body, 11 bottom wall, 12 supporting ribs, 13 through holes, 131 first group of through holes, 132 second group of through holes, 133 third group of through holes, 14 oil guide groove, 141 sub-oil guide groove, 15 side wall, 16 supporting member, 2 oil receiving tray, 3 cooking cavity, 30 air inlet, 4 heating part, 5 cooking utensils.

DETAILED DESCRIPTION

In order to more clearly understand the above-mentioned purpose, features and advantages of the utility model, the utility model is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

The following describes a baking tray assembly and a cooking utensil 5 according to some embodiments of the present invention with reference to FIGS. 1 to 8 .

As shown in Figures 1 to 7, according to an embodiment of the present invention, the present invention proposes a baking tray assembly for a cooking utensil 5, the cooking utensil 5 includes a cooking cavity 3 and a heating portion 4, the heating portion 4 is used to heat the cooking cavity 3, and the baking tray assembly includes: a baking tray 1, the baking tray 1 includes a tray body 10, the tray body 10 includes a bottom wall 11, the bottom wall 11 is provided with a plurality of support ribs 12 and a plurality of groups of through holes 13; the plurality of support ribs 12 are arranged at intervals along a first direction, and adjacent support ribs 12 surround an oil guide groove 14, and the plurality of groups of through holes 13 are arranged at intervals along a second direction, any group of through holes 13 includes a plurality of through holes 13 distributed at intervals along the first direction, and any group of through holes 13 is sequentially arranged in a plurality of oil guide grooves 14 and passes through the bottom wall 11; an oil receiving tray 2 is arranged on a side of the baking tray 1 away from the heating portion 4, and is used to receive the medium guided out of the through holes 13; wherein the first direction is different from the second direction.

The utility model provides a baking tray assembly, which is used for a cooking utensil 5, and the cooking utensil 5 has a heating part 4 and a cooking cavity 3, and the heating part 4 is used to heat the cooking cavity 3 to cook the food in the cooking cavity 3. The baking tray assembly includes a baking tray 1 and an oil receiving tray 2, and the baking tray 1 includes a tray body 10, and a plurality of supporting ribs 12 and a plurality of through holes 13 are arranged on the bottom wall of the tray body 10, and the medium such as grease flowing out after baking the food can flow out through the through holes 13, and then flow into the oil receiving tray 2, so as to avoid the grease affecting the cooking of the food, and also to avoid the grease accumulating on the shell of the cooking cavity 3, which makes it difficult for the user to clean up. At the same time, the oil receiving tray 2 is arranged on the side of the baking tray 1 away from the heating part 4, so as to reduce the temperature value of the position where the oil receiving tray 2 is located, so that after the grease flows from the through holes 13 to the oil receiving tray 2, the temperature at the position where the grease is located will be lower than the temperature at the position where the baking tray 1 is located, so as to avoid the grease from generating oil smoke under high temperature baking, that is, the baking tray assembly proposed in the present application reduces the generation of oil smoke and improves the cooking effect. In addition, a plurality of support ribs 12 are arranged at intervals along the first direction, so that an oil guide groove 14 is formed between adjacent support ribs 12, and a plurality of groups of through holes 13 on the bottom wall 11 are arranged at intervals along the second direction, and any group of through holes 13 has a plurality of through holes 13 arranged at intervals along the first direction, and any group of through holes 13 is sequentially arranged in a plurality of oil guide grooves 14 and penetrates the bottom wall 11, so that any oil guide groove 14 is provided with a through hole 13, and thus grease can flow from any oil guide groove 14 to the through hole 13, and then be discharged from the plate body 10. The grill pan 1 proposed in the present application supports the food by arranging a plurality of support ribs 12 to prevent the contact area between one side of the food and the plate body 10 from being too large, thereby affecting the outflow of grease. At the same time, by arranging a plurality of through holes 13 on the oil guide groove 14 to discharge the grease precipitated from the food after being heated, the amount of grease accumulated on the grill pan 1 is reduced, which can not only reduce the fumes generated during the cooking process, but also prevent the accumulated grease from affecting the cooking effect of the food.

Generally, fat contains proteins, minerals, enzymes and other compounds. When the heating temperature exceeds its combustion temperature, a large amount of oil smoke will be generated. It is understandable that during the cooking process, the fat precipitated from the food will slide from the food to the baking tray 1 due to gravity and be discharged from the through holes 13 on the baking tray 1, so that the fat will not accumulate inside the baking tray 1. On the one hand, it reduces the oil smoke generated during the cooking process, and on the other hand, it prevents the food from continuously contacting with the fat and affecting the cooking effect.

Optionally, the second direction is arranged perpendicular to the first direction.

According to some embodiments of the present application, optionally, multiple groups of through holes 13 divide any oil guiding groove 14 into multiple sub-oil guiding grooves 141, and along the second direction, the sub-oil guiding grooves 141 located on both sides of at least one group of through holes 13 are inclined toward the corresponding through holes 13.

In this embodiment, the through hole 13 penetrates the oil guide groove 14, so the multiple groups of through holes 13 divide any oil guide groove 14 into multiple sub-oil guide grooves 141 located on both sides of the through hole 13, reducing the path of grease flow, thereby increasing the speed of grease flowing out of the tray body 10. Along the second direction, the sub-oil guide grooves 141 on both sides of at least one group of through holes 13 are inclined toward the corresponding through hole 13, that is, the sub-oil guide grooves 141 on both sides of the through hole 13 are inclined toward the through hole 13, so that the sub-oil guide grooves 141 have a certain slope, thereby facilitating the grease to flow into the through hole 13, thereby improving the oil discharge efficiency of the grill pan 1.

As shown in Figure 1, according to some embodiments of the present application, optionally, the multiple groups of through holes 13 include at least a first group of through holes 131, a second group of through holes 132 and a third group of through holes 133, and the first group of through holes 131, the second group of through holes 132 and the third group of through holes 133 are arranged in sequence along the second direction; wherein, along the extension direction of the oil guide groove 14, the sub-oil guide grooves 141 on both sides of the first group of through holes 131 are inclined toward the first group of through holes 131, the sub-oil guide grooves 141 on both sides of the third group of through holes 133 are inclined toward the third group of through holes 133, and the sub-oil guide grooves 141 on both sides of the second group of through holes 132 are inclined from the second group of through holes 132 to the first group of through holes 131 and the third group of through holes 133, respectively.

In this embodiment, the plurality of through holes 13 at least include a first through hole group 131, a second through hole group 132 and a third through hole group 133, and the three through holes 13 are sequentially arranged at intervals along the second direction. The sub-oil guide grooves 141 on both sides of the first through hole group 131 are arranged obliquely toward the first through hole group 131, and the sub-oil guide grooves 141 on both sides of the third through hole group 133 are arranged obliquely toward the third through hole group 133, so that the grease in the sub-oil guide grooves 141 on both sides of the first through hole group 131 flows into the first through hole group 131 and then is discharged through the first through hole group 131, and the grease in the sub-oil guide grooves 141 on both sides of the third through hole group 133 flows into the third through hole group 133 and then is discharged through the third through hole group 133, that is, at least the first through hole group 131 and the third through hole group 133 are located at a lower position, so that food can be placed in the areas where the two lower through hole groups 13 are located, so that at least two pieces of food can be cooked at the same time. The sub-oil guide grooves 141 on both sides of the second group of through holes 132 are inclined toward the first group of through holes 131 and the third group of through holes 133, respectively, so that the third group of through holes 133 is located at a higher position, and the grease on the food can be directly discharged after dripping on the second group of through holes 132. In addition, when there is a lot of grease in the plate body 10, it can also be discharged through the third group of through holes 133 to avoid excessive accumulation of grease.

Optionally, the multiple groups of through holes 13 can also be two groups, four groups, five groups or six groups, etc., which can be arbitrarily set according to the size of the plate body 10 and the needs of the user. No matter how many groups of through holes 13 are set, the sub-oil guide groove 141 can be tilted toward the through holes 13, so that the through holes 13 are used to discharge the grease in the sub-oil guide groove 141, thereby reducing the fumes generated during the cooking process.

It can be understood that, compared with irregularly arranged through holes 13 , the multiple groups of through holes 13 in the present invention are arranged more regularly, which can increase the number of arranged through holes 13 and further improve the oil drainage efficiency of the baking tray 1 .

According to some embodiments of the present application, optionally, along the extension direction of the oil guide groove 14, the inclination angle of the sub-oil guide grooves 141 on both sides of the first group of through holes 131 relative to the cross-section of the first group of through holes 131 is greater than or equal to 1° and less than or equal to 3°; the inclination angle of the sub-oil guide grooves 141 on both sides of the second group of through holes 132 relative to the cross-section of the second group of through holes 132 is greater than or equal to 1° and less than or equal to 3°; the inclination angle of the sub-oil guide grooves 141 on both sides of the third group of through holes 133 relative to the cross-section of the third group of through holes 133 is greater than or equal to 1° and less than or equal to 3°.

In this embodiment, along the extension direction of the oil guide groove 14, the inclination angle of the sub-oil guide grooves 141 on both sides of each group of through holes 13 relative to the group of through holes 13 is greater than or equal to 1° and less than or equal to 3°, wherein, if the inclination angle is too small, it is not easy to guide the grease in the groove, resulting in low oil drainage efficiency; if the inclination angle is too large, it is easy to cause the cooked food to be uneven, affecting the cooking effect of the food. That is, the inclination angle of the sub-oil guide grooves 141 on both sides of each group of through holes 13 relative to the group of through holes 13 is set to be greater than or equal to 1° and less than or equal to 3°, which can not only improve the oil drainage efficiency of the oil guide groove 14, but also ensure that the cooked food is relatively flat, thereby improving the cooking effect of the food.

It can be understood that the cross-section of the first group of through holes 131 is a cross-section perpendicular to the center line of any through hole 13 in the first group of through holes 131, the cross-section of the second group of through holes 132 is a cross-section perpendicular to the center line of any through hole 13 in the second group of through holes 132, and the cross-section of the third group of through holes 133 is a cross-section perpendicular to the center line of any through hole 13 in the third group of through holes 133.

Optionally, the cross section of the first group of through holes 131 is a cross section perpendicular to the third direction, the cross section of the second group of through holes 132 is a cross section perpendicular to the third direction, and the cross section of the third group of through holes 133 is a cross section perpendicular to the third direction.

In a specific application, the inclination angle of the sub-oil guiding grooves 141 on both sides of each group of through holes 13 relative to the group of through holes 13 can be any value among 1°, 1.5°, 2°, 2.5°, and 3°.

According to some embodiments of the present application, optionally, along the first direction, any group of through holes 13 is sequentially arranged in all corresponding oil guiding grooves 14 .

In this embodiment, along the first direction, each group of through holes 13 is sequentially arranged in all corresponding oil guide grooves 14, that is, in the extension direction of any group of through holes 13, each corresponding oil guide groove 14 is provided with a through hole 13, thereby increasing the number of through holes 13, thereby improving the oil drainage efficiency, reducing the fumes generated during the cooking process, and improving the cooking effect of the food.

In a specific application, for example, the number of oil guide grooves 14 passed by the extension path of the first group of through holes 131 is 10 (it may also be 15, 20, etc., which is only an example), and the through holes 13 are sequentially arranged in the 10 oil guide grooves 14.

As shown in Figures 2, 3 and 4, according to some embodiments of the present application, optionally, the disk body 10 also includes a side wall 15, which is arranged around the bottom wall 11, and the side wall 15 protrudes from the support rib 12 along the third direction; the first direction, the second direction and the third direction are perpendicular to each other.

In this embodiment, the tray body 10 further includes a side wall 15, which is arranged around the bottom wall 11 of the tray body 10, and is arranged to protrude from the support ribs 12 along the third direction, wherein the first direction, the second direction and the third direction are perpendicular to each other. That is, during the cooking process, the food continuously precipitates grease on the surface, and when the amount of precipitated grease is relatively large, it cannot be discharged through the through hole 13 in time. The side wall 15 is arranged to protrude from the support ribs 12, which can prevent grease from dripping from the surroundings of the baking tray 1, thereby preventing the user from having difficulty cleaning the cooking cavity after grease drips from the surroundings of the baking tray 1.

According to some embodiments of the present application, optionally, along the third direction, a height of a portion of the side wall 15 protruding from the support rib 12 is greater than or equal to 2 mm and less than or equal to 5 mm.

In this embodiment, along the third direction, the height of the portion of the side wall 15 protruding from the support rib 12 is greater than or equal to 2 mm and less than or equal to 5 mm, which can ensure that the dish body 10 has the function of collecting grease and prevent grease from spilling from the surroundings of the dish body 10 into the cooking cavity. At the same time, it can also avoid the problem of difficulty in cleaning the connection between the side wall 15 and the bottom wall 11 due to the protrusion being too high.

In a specific application, the height of the portion of the side wall 15 protruding from the support rib 12 can be any value among 2 mm, 3 mm, 4 mm, and 5 mm.

According to some embodiments of the present application, optionally, the length of any through hole 13 along the extension direction of the support rib 12 is greater than or equal to 5 mm and less than or equal to 10 mm; and/or any support rib 12 is inclined relative to the second direction.

In this embodiment, the length of any through hole 13 along the extension direction of the support rib 12 is greater than or equal to 5 mm and less than or equal to 10 mm. That is to say, along the extension direction of the support rib 12, the length of the through hole 13 is greater than or equal to 5 mm and less than or equal to 10 mm, which limits the size of the through hole 13 to avoid the through hole 13 being blocked by grease and ensure the oil drainage efficiency. At the same time, it can also prevent the through hole 13 from being too large, thereby ensuring the stability of the disk body 10 structure to a certain extent, and making the disk body 10 have higher strength.

In a specific application, the length of any through hole 13 along the extension direction of the support rib 12 can be any value among 5 mm, 6 mm, 7 mm, 8 mm, 9 mm, and 10 mm.

Optionally, any supporting rib 12 is arranged obliquely relative to the second direction. That is, the supporting ribs 12 are neither arranged horizontally nor vertically, but are arranged obliquely, so that the surface of the cooked food has inclined stripes, making the cooked food look more delicious and improving the cooking effect of the food.

Optionally, the angle between the extension direction of the support rib 12 and the second direction is greater than or equal to 10° and less than or equal to 30°. By limiting the angle between the extension direction of the support rib 12 and the second direction, the aesthetics of the food is further improved.

In a specific application, the angle between the extension direction of the support rib 12 and the second direction can be any value among 10°, 15°, 20°, 25°, and 30°.

As shown in FIG. 2 , FIG. 5 and FIG. 6 , according to some embodiments of the present application, optionally, the baking tray 1 further includes: a support member 16 , which is disposed on the outer side of the bottom wall 11 of the tray body 10 , and the tray body 10 is supported on the oil receiving tray 2 through the support member 16 .

In this embodiment, the grill 1 further includes a support member 16 disposed on the outside of the bottom wall 11 of the grill body 10, and the grill body 10 is supported on the oil receiving pan 2 by the support member 16. The support member 16 can support the grill body 10 to a certain height to prevent the food from being at the bottom of the cooking cavity, thereby preventing the food on the side in contact with the grill 1 from being heated less, resulting in uneven heating of the food, and affecting the cooking effect. In particular, for a microwave heating device, the closer the part is to the bottom wall 11 of the cooking cavity, the less microwave energy the food receives, and the lower the cooking efficiency. That is, by supporting the grill body 10 with the support member 16, the grill body 10 is kept away from the shell of the cooking cavity, which can increase the microwave energy at the location of the food and improve the cooking efficiency. At the same time, the distance between the oil receiving pan 2 and the heating unit 4 can be made longer, thereby preventing the grease flowing into the oil receiving pan 2 from being heated and generating oil smoke.

Optionally, there are multiple support members 16, and the provision of multiple support members 16 improves the stability of the support.

As shown in FIG. 5 , according to some embodiments of the present application, optionally, the length of the tray body 10 along the first direction is greater than the length of the tray body 10 along the second direction, wherein there is a gap between the tray body 10 and the oil pan 2 along the second direction.

In this embodiment, the length of the plate body 10 along the first direction is greater than the length of the plate body 10 along the second direction, so that relative to the distance between the two ends of the plate body 10 in the first direction, the distance between the two ends of the plate body 10 in the second direction is shorter. Accordingly, along the second direction, there is a gap between the plate body 10 and the oil receiving pan 2, so that when the plate body 10 is placed in the circular oil receiving pan 2, it is convenient to take and put the baking tray 1.

Optionally, the baking tray 1 further includes: a wave absorbing member, which is arranged on the outer bottom wall 11 of the tray body 10 .

In this embodiment, the baking tray 1 also includes an absorbing member arranged on the outer bottom wall 11 of the tray body 10, which can absorb electromagnetic waves so that more electromagnetic waves are concentrated on the outer bottom wall 11 of the baking tray 1 for cooking ingredients, thereby increasing the heating temperature of the outer bottom wall 11 and further improving the cooking efficiency of the ingredients.

Optionally, the wave absorbing member includes a plastic material or a silicone material, and the wave absorbing member made of the plastic material or the silicone material will not generate harmful substances when heated. That is, a layer of a wave absorbing member made of a plastic material is provided on the outer bottom wall 11 of the baking tray 1. In the case of providing the wave absorbing member, the baking tray 1 made of a metal material can be used to cook the food, and the cooking efficiency of the food can also be improved.

As shown in FIG. 7 , according to some embodiments of the present application, optionally, along a third direction of the baking tray 1 , the baking tray 1 protrudes from the oil receiving tray 2 .

In this embodiment, along the third direction of the baking tray 1, the baking tray 1 protrudes from the oil receiving tray 2, that is, the baking tray 1 can be supported by the support member 16 provided on the baking tray 1, and the baking tray 1 is arranged to protrude from the oil receiving tray 2, so that the food is close to the center of the cooking cavity, thereby increasing the heat or microwaves received by the food and improving the cooking efficiency.

Optionally, along the third direction, a height of a portion of the baking tray 1 protruding from the oil receiving tray 2 is greater than or equal to 5 mm and less than or equal to 10 mm.

In this embodiment, along the third direction, the height of the portion of the baking tray 1 protruding from the oil receiving tray 2 is greater than or equal to 5 mm and less than or equal to 10 mm, which can ensure that the food can receive sufficient heat or microwaves and improve the cooking efficiency. At the same time, it can also prevent the baking tray 1 from being set too high, resulting in unstable placement of the food. Therefore, limiting the height of the portion of the baking tray 1 protruding from the oil receiving tray 2 to less than or equal to 10 mm can ensure that the food is stably placed on the baking tray 1, thereby improving the reliability of cooking.

In a specific application, the height of the portion of the baking tray 1 protruding from the oil receiving tray 2 can be any value among 5 mm, 6 mm, 7 mm, 8 mm, 9 mm, and 10 mm.

As shown in FIG8 , according to an embodiment of the present invention, a cooking utensil 5 is also provided, comprising: a cooking cavity 3; a heating unit 4, the heating unit 4 being used to heat the cooking cavity 3; and a baking tray assembly as provided in any one of the above items, the baking tray assembly being arranged in the cooking cavity 3. The cooking utensil 5 provided by the present invention, because it comprises the baking tray assembly provided in any one of the above embodiments, has all the beneficial effects of the baking tray assembly.

According to some embodiments of the present application, optionally, the cooking appliance 5 includes a microwave oven, an air fryer, a steamer, an oven, or a microwave-air fryer.

According to some embodiments of the present application, optionally, the heating part 4 includes at least one of the following: a hot air assembly, a heating tube assembly, and a microwave generating part.

In this embodiment, the heating part 4 includes at least one of the following: a hot air component, a heating tube component, and a microwave generating part, thereby achieving heating of the food in the cooking cavity 3.

According to some embodiments of the present application, optionally, when the heating part 4 includes a hot air component, an air inlet 30 is provided on the top wall of the cooking cavity 3, and the hot air component is disposed at the top of the cooking cavity 3 and is connected to the cooking cavity 3 through the air inlet 30, for conveying hot air into the cooking cavity 3.

In this embodiment, when the heating part 4 includes a hot air component, an air inlet 30 is provided on the top wall of the cooking cavity 3, and the hot air component is arranged on the outside of the cooking cavity 3 and on the top of the cooking cavity 3, and then the hot air component is connected to the cooking cavity 3 through the air inlet 30, so that the hot air component can supply air into the cooking cavity 3 through the air inlet 30.

In a specific application, the hot air assembly includes a fan, a heating tube, a cyclone cover and a heat insulation cover. The heating tube and the fan are arranged in the cyclone cover. The cyclone cover is arranged at the top of the cooking cavity 3 and is connected to the cooking cavity 3 through the air inlet 30. When the fan is turned on, the heat generated by the heating tube is transported to the cooking cavity 3 to achieve cooking of the food. The heat insulation cover is arranged on the side of the cyclone cover away from the cooking cavity 3 for heat insulation.

Optionally, the cooking utensil 5 includes a shell, specifically, the shell includes a first shell wall, a second shell wall and a third shell wall, the first shell wall and the second shell wall are arranged relatively to each other along a third direction, the third shell wall is arranged on one side of the first shell wall and the second shell wall, and the third shell wall is inclined relative to the first shell wall and the second shell wall, the first shell wall, the second shell wall and the third shell wall enclose a cooking cavity 3, and the baking tray 1 is arranged in the cooking cavity 3.

As shown in Fig. 1 to Fig. 3, in a specific application, the baking tray 1 of the utility model is designed with support ribs 12, the pattern of the support ribs 12 is at an angle of 20° with the vertical direction, the spacing between adjacent support ribs 12 is 4mm, and the width of the support ribs 12 is 6mm. The tray body 10 is provided with three transverse through holes 13 in the second direction, namely, a first group of through holes 131, a second group of through holes 132 and a third group of through holes 133, and the spacing between the three groups of through holes 13 can be adjusted appropriately. The length of the through holes 13 along the direction of the support ribs 12 is 5mm to 10mm, the support ribs 12 are symmetrically distributed along a plane at 20° with the vertical direction, the slope of the front and rear ends of the oil guide groove 14 ranges from 1° to 3°, and the slope in the middle ranges from 1° to 3°, the baking tray 1 is provided with raised side walls 15 around it and is higher than the support ribs 12, and the height of the raised side walls 15 is 2mm to 5mm; the baking tray 1 is also provided with four support members 16.

The baking tray 1 is used in combination with an oil receiving tray 2. During the baking stage of the steak, the oil receiving tray 2 serves to collect the oil. The baking tray 1 is placed on the oil receiving tray 2 and is 5 mm to 10 mm higher than the top surface of the oil receiving tray 2.

The baking tray 1 and the combined accessory of the baking tray 1 and the oil collecting tray 2 are used for cooking equipment, in particular for cooking products with microwaves.

In the present invention, the term "plurality" means two or more than two, unless otherwise clearly defined. The terms "installed", "connected", "connected", "fixed", etc. should be understood in a broad sense. For example, "connected" can be a fixed connection, a detachable connection, or an integral connection; "connected" can be a direct connection or an indirect connection through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

In the description of this specification, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the utility model. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

The above description is only the preferred embodiment of the utility model, and is not intended to limit the utility model. For those skilled in the art, the utility model can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the utility model shall be included in the protection scope of the utility model.

Claims (13)

1. A bakeware assembly for a cooking appliance, the cooking appliance comprising a cooking cavity and a heating portion for providing heat to the cooking cavity, the bakeware assembly comprising:

The baking tray comprises a tray body, wherein the tray body comprises a bottom wall, the bottom wall is provided with a plurality of supporting ribs and a plurality of groups of through holes, the supporting ribs are arranged at intervals along a first direction, adjacent supporting ribs surround an oil guide groove, a plurality of groups of through holes are arranged at intervals along a second direction, any group of through holes comprise a plurality of through holes which are distributed at intervals along the first direction, and any group of through holes are sequentially arranged in the oil guide grooves and penetrate through the bottom wall;

the oil receiving disc is arranged at one side of the baking tray far away from the heating part and is used for accommodating the medium led out by the through hole;

Wherein the first direction is different from the second direction.

2. The bakeware assembly of claim 1, wherein the plurality of sets of through holes divide any one of the oil guide grooves into a plurality of sub-oil guide grooves, and wherein the sub-oil guide grooves on both sides of at least one set of through holes are each disposed obliquely into the corresponding through hole along the second direction.

3. The bakeware assembly according to claim 2, wherein the plurality of sets of through holes comprises at least a first set of through holes, a second set of through holes, and a third set of through holes, the first set of through holes, the second set of through holes, and the third set of through holes being sequentially spaced apart along the second direction;

The oil guiding grooves are arranged in the first group of through holes in an inclined mode along the extending direction of the oil guiding grooves, the sub oil guiding grooves on two sides of the first group of through holes are arranged in the first group of through holes in an inclined mode, the sub oil guiding grooves on two sides of the third group of through holes are arranged in the third group of through holes in an inclined mode, and the sub oil guiding grooves on two sides of the second group of through holes are respectively arranged from the second group of through holes to the first group of through holes and the third group of through holes in an inclined mode.

4. A bakeware assembly according to claim 3, wherein the inclined angle of the sub-oil guide grooves on both sides of the first group of through holes with respect to the cross section of the first group of through holes is 1 ° or more and 3 ° or less along the extending direction of the oil guide grooves;

the inclination angle of the sub oil guide grooves at two sides of the second group of through holes relative to the cross section of the second group of through holes is more than or equal to 1 degree and less than or equal to 3 degrees;

And the inclination angle of the sub oil guide grooves on two sides of the third group of through holes relative to the cross section of the third group of through holes is more than or equal to 1 degree and less than or equal to 3 degrees.

5. The bakeware assembly according to any one of claims 1 to 4, further comprising a side wall surrounding the bottom wall, the side wall protruding from the support rib in a third direction;

The first direction, the second direction and the third direction are perpendicular to each other.

6. The bakeware assembly according to claim 5, wherein the height of the portion of the side wall protruding from the support rib in the third direction is 2mm or more and 5mm or less.

7. The bakeware assembly according to any one of claims 1 to 4, wherein the length of any one of the through holes in the extending direction of the support ribs is 5mm or more and 10mm or less; and/or

Any one of the support ribs is obliquely arranged relative to the second direction.

8. The bakeware assembly according to any one of claims 1 to 4, further comprising:

And the support piece is arranged on the outer side of the bottom wall of the tray body, and the tray body is supported by the oil receiving tray through the support piece.

9. The bakeware assembly of any of claims 1 to 4, wherein the length of the tray body in the first direction is greater than the length of the tray body in the second direction, wherein there is a gap between the tray body and the drip pan in the second direction.

10. The bakeware assembly according to any one of claims 1 to 4, wherein in the third direction of the bakeware, the bakeware protrudes from the drip tray.

11. A cooking appliance, comprising:

a cooking cavity;

A heating part for supplying heat to the cooking cavity; and

The bakeware assembly of any of claims 1-10, the bakeware assembly being disposed within the cooking cavity.

12. The cooking appliance of claim 11, wherein the heating portion comprises at least one of: the heating device comprises a hot air component, a heating pipe component and a microwave generating part.

13. The cooking appliance according to claim 12, wherein in the case that the heating part includes a hot air assembly, a top wall of the cooking cavity is provided with an air inlet, and the hot air assembly is provided at a top of the cooking cavity and communicates with the cooking cavity through the air inlet, for supplying hot air into the cooking cavity.