DE20021892U1 - Baking pan with perforation - Google Patents

Description

H. Zenker GmbH & Co. KG
Metal goods factory
Oberbernbacher Weg 4

86551 Aichach

Baking pan with holes

Description

The invention relates to a baking pan with holes, in particular for pizza according to the preamble of claim 1.

Baking tins are known to have holes distributed over their flat surface. The purpose of these holes is to enable air to circulate between the surfaces of the baked goods that are adjacent to the baking tin and the surrounding area. Examples of baked goods include pizzas or flat doughs that initially have a certain moisture content.

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The disadvantage of this type of baking pan is that the steam generated during baking is released at specific points due to the holes and is essentially limited to the hole opening. The dough is therefore only well aerated and crispy in these places. In other places without holes, the dough remains wet and heavy. The baking result is therefore not homogeneous.

The invention is based on the object of providing a baking pan which enables air and heat exchange over a large area of the side of the baked goods facing the baking pan.

This object is achieved according to the invention by a baking mold according to claim 1.

By using a profile in the base of the baking pan, channels are created between the baked goods and the baking pan through which hot air is directed towards the dough and steam is directed away from the baked goods. The dough is therefore well ventilated and crispy over a larger area. The corrugation also increases the surface area of the baking pan, so that the heated baking pan can radiate heat onto the baked goods over a larger area. Furthermore, profiling the baking pan also increases torsional rigidity.

Advantageously, the baking pan has a round or essentially rectangular outer contour so that existing ovens can be used effectively.

In a particularly advantageous embodiment, the profile is formed by waves in the base area, since these can be produced efficiently in terms of manufacturing technology.

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It is advantageous if the waves are arranged concentrically in a round base. It is also advantageous if the waves are arranged in a straight line radially to the center of a round base and/or if the waves extend in an arc from a wall of a round base to the center. In addition to the advantages in use, this also creates decorative shapes.

In a further advantageous embodiment of the baking mold according to the invention, the waves are essentially straight and are arranged parallel or at an angle to the side walls of the baking mold. This also creates decorative patterns that can be produced efficiently.

Furthermore, it is advantageous if holes of the perforation are arranged on the crests of the shafts and/or in the troughs of the shafts, since this is advantageous in terms of manufacturing technology.

It is also advantageous if the shafts and/or holes on the base run parallel to each other in blocks and the individual blocks are rotated by 90° to each other.

A further advantageous embodiment of the baking pan according to the invention is made up of several parts, in particular adjustable in width. This allows the baking pan to be adapted to different baking requirements and ovens.

To avoid sticking, it is advantageous if the baking pan is coated with a non-stick material.

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The invention is explained in more detail below using figures and exemplary embodiments. They show:

Fig. 1a shows a first embodiment of a baking mould according to the invention in plan view;

Fig. Ib shows the embodiment of figure la along the section line I-I with baked goods;

Fig. Ic the embodiment of figure la along the section line I-I with other baked goods;

Fig. 2a shows a second embodiment of a baking mold according to the invention with a circular base in plan view;

Fig. 2b shows a third embodiment of a baking mold according to the invention with a circular base in plan view;

Fig. 3a shows a fourth embodiment of a baking pan according to the invention with a rectangular base in plan view;

Fig. 3b shows a fifth embodiment of a baking pan according to the invention with a rectangular base in plan view;

Fig. 3c; a sixth embodiment of an extendable baking pan according to the invention;

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Fig. 4a shows a seventh embodiment of the edge of a baking mold according to the invention in plan view;

Fig 4b the embodiment of Figure 4a in perspective view.'

Figure 1 shows a first embodiment of a baking pan 1 according to the invention. The base surface 12 of the baking pan 1 is circular and has concentric depressions (wave valleys) and elevations (wave crests) at regular and equal radial intervals, which together form waves 3. These waves are arranged concentrically in the base surface. In the valleys of the waves 3, holes 4 of a perforation are arranged in a star shape, running radially outwards.

If a dough 5 of a certain consistency is now placed on this baking pan 1, cavities are created underneath the dough through the recesses of the baking pan 1, as shown in Figure 1b. When the dough 5 is baked, hot air and steam generated during baking can circulate within these cavities. Steam can escape and hot air can flow in through the holes 4. Even with heavy and wet doughs 5, in particular with toppings 5 such as pizza dough, this ensures good ventilation of the baked goods over a large area. The dough 5 does not become wet and sticky during baking, despite being moistened from above by the topping, but rather crispy and light over the entire surface.

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The reduced contact surface of a tough dough 5 due to the waves 3 also has the advantage that the dough 5 cannot burn as easily and can be removed more easily from the baking pan 1 after baking.

Since radiation onto the dough 5 plays a significant role during baking, the waves 4 increase the heat-radiating surface of the base 12. The surface normal of the wave valleys points at an angle to the dough to be heated. The waves 3 thus contribute to improved heat transfer to the dough.

If a somewhat more liquid dough 5 is used, as shown in Figure 1c, only small or no cavities are formed between the dough 5 and the baking pan 1. The valleys of the waves 3 are then completely filled with dough 5. Steam can escape again through the holes 4 and hot air can flow in. The dough 5 is thus also ventilated.

Such a baking pan 1 can be made, for example, from sheet metal and shaped into the desired form by suitable pressing. The holes 4 can then be made by punching before or after pressing. The size of the holes 4 depends on the width of the waves 3 and is advantageously chosen so that it does not exceed this and no dough 5 can press through them.

The holes are preferably arranged within a valley of the waves.

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The waves 3 also increase the torsional rigidity of the baking pan 1. This is an advantage, especially with heavy doughs or doughs with toppings, since the baking pan does not bend as quickly or as severely as would be the case if the baking pan 1 were otherwise made of the same material thickness and size.

In addition, the corrugation 3 also has a decorative effect, since the dough 5 has a pattern after baking which is determined by the arrangement of the corrugations 3.

To prevent the dough 5 from burning, the baking pan 1 can also be coated with appropriate non-stick materials.

A second and third embodiment for the arrangement and shape of the waves 3 on a circular baking mold 1 are shown in Figures 2a and 2b.

In the embodiment according to Figure 2a, the waves 3 run in arcs from the center of the baking mold 1 to its outer edge. The holes 4 are arranged at equal radial distances and within the wave valleys.

In the third embodiment, which is shown in Fig. 2b, the waves 3 run straight and in a star shape from the center of the baking mold 1 to its outer edge. Here too, the holes 4 are arranged at equal radial distances and within the wave valleys.

Waves 3 in combination with holes can of course also be used on baking pans that have a rectangular base.

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surface 12. In Figures 3a, 3b, 3c and 3d, embodiments four to seven for such baking molds are shown.

I is shown.

In the eighth embodiment according to Figure 3a, the waves 3 run parallel to one another and diagonally opposite the edges 11 of the baking mold 1, as is the case in Figure 3b. In Figure 3b, however, several waves 3 of the embodiment are rotated by 90° relative to one another. Here, too, the holes 4 are arranged within the troughs of the waves 3 and at equal distances from one another.

In the embodiment shown in Figure 3c with each other and two opposite edges

II of the baking pan 1 parallel shafts 3, it is also possible, for example, to assemble the baking pan 1 from two parts la, lb that are mirror-symmetrical to one another and are pushed into one another. This then allows the size of the baking pan 1 to be adapted in one direction to the size of the oven.

To further improve the aeration of the dough 5, the edge 11 of the baking mold 1 can also be provided with waves 3. In Figure 4a, such an edge 11 is shown in plan view and in Figure 4b in perspective in side view.

Claims (11)

1. Baking pan with a perforated base, characterized in that the base ( 12 ) has a profile. 2. Baking pan according to claim 1, characterized in that the baking pan has a round or a substantially rectangular outer contour. 3. Baking pan according to claim 1 or 2, characterized in that the profile is formed by waves ( 3 ) in the base surface. 4. Baking mold according to at least one of the preceding claims, characterized in that the waves ( 3 ) are arranged concentrically in a round base ( 12 ). 5. Baking mold according to at least one of the preceding claims, characterized in that the shafts ( 3 ) are arranged in a straight line radially to the center of a round base surface ( 12 ). 6. Baking mold according to at least one of the preceding claims, characterized in that the waves ( 3 ) extend in an arc from a wall of a round base ( 12 ) to the center. 7. Baking mold according to at least one of the preceding claims, characterized in that the shafts ( 3 ) are essentially straight and are arranged parallel or at an angle to side walls of the baking mold. 8. Baking mold according to at least one of the preceding claims, characterized in that holes ( 4 ) of the perforation are arranged on the crests of the waves ( 3 ) and/or in the troughs of the waves ( 3 ). 9. Baking mold according to at least one of the preceding claims, characterized in that the waves ( 3 ) and/or holes ( 4 ) on the base surface ( 12 ) each run parallel to one another in blocks and the individual blocks are rotated by 90° to one another. 10. Baking pan according to at least one of the preceding claims, characterized in that the baking pan ( 1 ) is designed in several parts, in particular adjustable in width. 11. Baking pan according to at least one of the preceding claims, characterized in that the baking pan is coated with a non-stick material.