JP2002085261A - Tray for oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tray for an oven, with which fish oil or gravy are not burnt to generate smoke when fish or meat is cooked. SOLUTION: The tray comprises a receiving plate 1 where multiple circular projected lines 3 are arranged at interval in parallel and planar parts 4 between the adjacent circular projected lines are formed to be a circular-arc surface with a higher center part and both lower sides to place food to be cooked and of a support frame 2 constituted of a frame body having a size to receive the receiving plate 1 and in which circular grooves 5 are provided for storing fish oil or gravy by inwardly extending the lower edge side of the frame body and openings through which radiation heat from a lower heat generating body goes to the receiving board 1 are formed at the inner side of each circular groove 5. When the receiving plate 1 is removably supported with the inner peripheral edges of the circular grooves 5 in the support frame 2 and combined therewith, gaps are formed between both the side edges of the receiving plate and the sidewalls of the support frame.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oven tray that is most suitable for baking fish and meat in an electric oven, a gas oven, or the like, does not burn fish oil or meat juice, and does not emit smoke.

[0002]

2. Description of the Related Art In general, an electric oven is of a type in which a heating element is mounted above and below a box-shaped mold, a grill is arranged therebetween, and the food is placed on the grill and heated from above and below for steaming. Gas ovens include those that circulate the air heated by the lower gas burner to heat the food, and those that directly heat the flame of the upper and side gas burners toward the food.

[0003] When cooking fish or meat in the above oven,
Using only a grill will not only cause fish oil and gravy to fall off and contaminate the oven, but also cause the fish oil and gravy to burn and emit smoke. Therefore, when cooking fish or meat in an electric oven or a gas oven, a saucer is required. As an example, as shown in FIG. 7, conventionally, it is composed of a combination of a saucer 16 and a grill 17 for placing food. In a gas oven, a saucer that steams food with steam generated by adding water and receives oil with water is often used.

[0004]

As described above, when cooking fish or meat, the grill is used in combination with a saucer, but not only a saucer without water but also a saucer with water. However, fish oil and gravy are exposed to radiant heat and flame heat from above, easily reach temperatures near the ignition point, and burn and emit smoke.

[0005] The present invention eliminates the drawbacks found in the above-mentioned conventional oven trays, and is also useful when cooking fish or meat.
An object of the present invention is to provide a saucer for an oven in which fish oil and gravy do not burn and emit smoke.

[0006]

The inventor of the present invention has conducted various experiments and studies on an oven tray that does not emit smoke. As a result, the conventional oven tray receives fish oil or gravy on the entire surface of the tray, and receives the meat from above. Because it is an open type that can directly absorb radiant heat and flame heat, fish oil and gravy are easily heated to a temperature near its ignition point.To prevent smoke from coming out of the oven pan, I realized that the structure should be able to block the radiant heat and the heat of the flame to store fish oil and gravy. The present invention has been completed based on this finding as follows.

In the oven tray of the present invention, a large number of arc-shaped ridges are provided in parallel at intervals, and a plate portion between adjacent arc-shaped ridges is formed so that the center is high and both ends are low. A receiving plate formed on an arcuate surface and a circular frame for receiving fish oil and meat juice by extending the lower edge inward with a frame body large enough to receive the receiving plate, and a lower heating element inside the circular groove And a support frame having an opening for receiving radiant heat from the support plate. The support plate is supported on the inner peripheral edge of the annular groove of the support frame, and the side edges of the support plate and the side walls of the support frame are combined. And a gap is formed between them.

In the above-mentioned oven tray, the plate portion of the tray has an arc surface having a radius of curvature of 100 to 200 mm.

In a large oven, the plate portion has a radius of curvature of 1
This is an oven tray in which a plurality of trays each having an arc surface of 00 to 200 mm are arranged in parallel.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An oven pan according to the present invention is shown in FIGS. The receiving plate 1 is provided with a large number of arc-shaped ridges 3 in parallel with an interval, and the adjacent arc-shaped ridges 3 are provided.
The intervening plate portion 4 is formed in an arc surface such that the center is high and both ends are low. The support frame 2 is formed of a frame having a size large enough to receive the receiving plate 1 and extending inward from the lower edge to form an annular groove 5 for storing fish oil, meat juice and the like. Therefore, a large opening 7 is formed inside the annular groove 5,
The receiving plate 1 is provided so that radiant heat from the lower heating element can heat the receiving plate 1 from the bottom through the opening 7. When the receiving plate 1 is supported on the inner peripheral edge of the annular groove 5 of the support frame 2 and assembled, a gap 6 is provided between the peripheral edge of the receiving plate 1 and the side wall of the support frame 2 (see FIGS. 4 and 5). ) Is formed.

On the receiving plate 1 of the receiving tray constructed as described above, foods such as fish and meat are supported by the arc-shaped ridges 3 and set at predetermined positions between the upper and lower heating elements of the oven. In this way, when radiant heat is radiated from the heating element,
The upper surface of the food receives direct heat from the upper heating element, and radiant heat from the heated receiving plate from the lower heating element via the receiving plate, and the food is fried from both upper and lower surfaces. Then, the fish oil and the gravy fall on the plate portion 4 of the receiving plate 1. The dropped fish oil and gravy flow along the curved surface to both side ends, and fall into the annular groove 5 of the support frame 2 from the gap formed between both side edges of the receiving plate and the side wall of the support frame and are stored.

As described above, since the annular groove 5 is covered by the side edge portion of the receiving plate 1 and is kept in a heat shielded state, the fish oil and the gravy stored in the annular groove 5 can be used for a long time. Even at the time of heating, the temperature can be kept much lower than the ignition point, and it does not burn and emit smoke.

[0013]

Embodiment 1 FIGS. 3 to 5 show details of a case where a single receiving plate 1 and a support frame 2 are combined according to the embodiment of the present invention. FIG. 3 is a plan view of a tray for an oven in which a receiving plate 1 and a support frame 2 are combined, FIG. 4 is a longitudinal sectional front view taken along line AA, and FIG.
It is a vertical side view on a line.

The receiving plate 1 is provided with a large number of arc-shaped ridges 3 in parallel at intervals, and a plate portion 4 between the adjacent arc-shaped ridges 3 is formed so that the center is high and both ends are low. It is formed on a circular arc surface (see FIGS. 1 and 2). Further, the support frame 2 is a frame body large enough to receive the receiving plate 1 and extends inward at the lower edge to form an annular groove 5 for storing fish oil, meat juice, and the like. , A large opening 7 is formed, and radiant heat from the lower heating element passes through the opening 7 to form the receiving plate 1.
Is provided so that it can be heated from the bottom. When the receiving plate 1 is supported on the inner peripheral edge of the annular groove 5 of the support frame 2 and assembled, a gap 6 is formed between the peripheral edge of the receiving plate 1 and the side wall of the support frame 2.

The receiving plate 1 is, as shown in FIG.
All the arc-shaped ridges 3 extend straight and lie on one horizontal plane, and are configured to partially support the food. The plate portion 4 between the adjacent arc-shaped ridges 3 has an arc surface having a high center and a low end on both sides, which accommodates oil and meat juice dropped on the receiving plate in the annular groove 5 of the support frame 2. It is a necessary condition to do. This is because, if the plate portion is formed of a flat inclined surface, fish oil and meat juice are unlikely to roll down due to the surface tension.

The radius of curvature of the arc surface is 100 to 20.
It is desirable to set the range to 0 mm. If it is less than 100 mm, the arc surface becomes unnecessarily large, and the height of the support frame needs to be increased in order to receive the food, so that the oven cannot be designed to be compact. Conversely 200mm
When it exceeds, the circular arc surface is too gentle, and the effect that the fish oil and the gravy easily flow by the circular arc surface becomes insufficient. The interval L between the adjacent arc-shaped ridges 3 is 10 m.
If it is not less than m, the oil and the gravy that have fallen on the plate portion 4 are unlikely to roll down. An interval of about 15 to 25 mm is desirable.

FIG. 4 shows a state where the tray according to the present invention is set at a predetermined position between the upper heating element 13 and the lower heating element 14 installed in the oven. Receiving plate 1
When the upper and lower heating elements 13 and 14 are electric heaters, energization is started, or when the upper and lower heating elements 13 and 14 are gas burners, gas is ignited to heat the food from above and below. Then, the upper surface of the food receives the direct heat from the upper heating element, and the lower heating element receives the radiant heat from the heated receiving plate via the receiving plate, whereby the food is fried from both upper and lower surfaces. Then, the fish oil and the gravy fall on the plate portion 4 of the receiving plate 1. The dropped fish oil and gravy flow along the curved surface to both sides,
Drops are stored in the annular groove 5 of the support frame 2 from a gap 6 formed between both side edges of the receiving plate and the side wall of the support frame.

The fish oil and the gravy stored in the annular groove 5 are ignited even when heated for a long time because the annular groove 5 is covered by the side edge portion of the receiving plate 1 and kept in a heat-shielded state. It can be kept at a much lower temperature than the point and does not burn and emit smoke. When starting to use or when the amount of accumulated fish oil or meat juice is small, smoke may be emitted to some extent. In such a case, if a small amount of water is put in the annular groove in advance,
Smoking can be completely prevented.

Embodiment 2 FIG. 6 shows a large oven according to an embodiment of the present invention, in which an oven tray in which two plate plates each having an arc surface having a radius of curvature of 100 to 200 mm are arranged in parallel. In this case, in order to support the inner ends of the left and right receiving plates 11 and 12, an oil sump groove 8 large enough to support the inner ends of both is provided at the center of the support frame 2 and the left and right ends are formed into annular grooves. Connecting.

Therefore, when the food is placed on the left and right receiving plates 11 and 12 and heated from above and below, the upper surface is directly fried and the lower surface is opened from the respective openings 9 and 10 through the receiving plates 11 and 12, respectively.
The radiated heat from the heated receiving plate is passed through the radiating plate 12 to be fogged. Then, the fish oil and the gravy are stored in the peripheral annular groove 5 and the central oil reservoir groove 8. As in the first embodiment, in this case also, the fish oil and the gravy can be kept at a temperature much lower than the ignition point, and they do not burn and emit smoke.

Although the above description is for the case where there are two receiving plates, a receiving plate for a large oven can be made by combining three or more receiving plates in parallel. Further, the saucer of the present invention is not limited to ovens, and may be used in various devices, for example, by placing the saucer according to the present invention on a simple grate grill placed outdoors and using the saucer according to the present invention. Can be.

[0022]

According to the oven pan of the present invention, the food can be fried from both the upper and lower surfaces while being placed on the pan. In addition, fish oil and gravy generated during cooking are stored in the surrounding annular groove that is almost covered with the receiving plate and the oil receiving groove installed in the center, kept at a temperature lower than the ignition point, Will not be issued.

[Brief description of the drawings]

FIG. 1 is a perspective view of a receiving plate of an oven pan according to an embodiment of the present invention.

FIG. 2 is a perspective view of an oven tray, in which the receiving plate of FIG. 1 is combined with a support frame and a part of a side wall of the support frame is cut away.

FIG. 3 is a plan view showing the oven pan of FIG. 2 in a reduced size;

FIG. 4 is a longitudinal sectional front view taken along line AA of FIG. 3, showing heating elements added above and below the tray;

FIG. 5 is a vertical sectional side view taken along line BB of FIG. 3;

FIG. 6 is a longitudinal sectional front view of a large oven pan according to an embodiment of the present invention.

FIG. 7 is a perspective view showing an example of a conventional grill and a saucer.

[Description of Signs] 1 receiving plate 2 support frame 3 arc-shaped ridge 4 plate portion 5 annular groove 6 gap 7, 9, 10 opening 8 oil reservoir groove 11, 12 receiving plate 13, 14 heating element 15 fish oil / juice 16 receiving tray 17 Grill net

Claims (3)

[Claims] A receiver having a large number of arc-shaped ridges provided in parallel at intervals and a plate portion between adjacent arc-shaped ridges formed on an arc surface such that the center is high and both side ends are low. A plate and an annular groove for storing fish oil or meat juice by extending the lower edge inward with a frame body large enough to receive the receiving plate, and receiving the radiant heat from the lower heating element inside the annular groove. It consists of a support frame with an opening for passing it through, and when the receiving plate is supported on the inner peripheral edge of the annular groove of the support frame and combined,
An oven tray that forms a gap between the periphery of the receiving plate and the side wall of the support frame. 2. A plate portion of a receiving plate having a radius of curvature of 100 to 200.
2. The oven pan according to claim 1, wherein the pan has an arc surface of mm. 3. The oven tray according to claim 1, wherein the oven is a large-sized oven, and a plurality of trays each having a plate portion having an arc surface having a radius of curvature of 100 to 200 mm are arranged in parallel.