CN110754914A

CN110754914A - Pot and cooking utensil with same

Info

Publication number: CN110754914A
Application number: CN201811299219.0A
Authority: CN
Inventors: 曹达华; 黄宇华; 陈炜杰; 万鹏
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2018-07-27
Filing date: 2018-11-02
Publication date: 2020-02-07
Anticipated expiration: 2038-11-02
Also published as: CN110754914B; CN209883845U

Abstract

The invention discloses a pot and a cooking utensil with the pot. This pan includes: the crystal-quasi-layer forming device comprises a body and a crystal-quasi-layer formed on the body, wherein the body comprises a mouth part, an upper side part, a lower side part and a bottom part; the thickness of the quasicrystalline layer at the bottom and the lower side is larger than the thickness of the quasicrystalline layer at the upper side and the mouth. The body of the pot is provided with quasi crystal layers with different thicknesses, so that the pot not only has excellent and lasting non-stick performance, but also is beneficial to heating food when the food is cooked.

Description

Pot and cooking utensil with same

Technical Field

The invention relates to the field of cooking appliances, in particular to a pot and a cooking appliance with the pot.

Background

Common non-stick coatings comprise PTFE coatings, PFA coatings, PEEK coatings, ceramic coatings and the like, and organic coatings such as PEEK, PTFE, PFA coatings and the like are widely applied to the surfaces of cookers and rice cooker liners and various easy-to-clean occasions due to excellent chemical thermal stability and self-lubricating (non-stick) performance.

However, the existing cookware and the means for preparing cookware still need to be improved.

Disclosure of Invention

The present invention is based on the discovery of the following facts and problems:

in the research on the inner coating of the cookware of the cooking utensil, the inventor finds that the conventional organic coating such as PTFE, PFA and the like has the defects of low hardness, low adhesion and the like, is very easy to scratch by hard objects to cause scratch of the coating, exposes the base material originally covered by the coating, easily causes harmful metal (such as aluminum and the like) in the base material to escape in use, and hinders the body health of users. While ceramic coatings are susceptible to hydrolysis, the non-stick properties of the coatings tend to decrease with increasing use times.

The quasicrystal material is a material with low surface energy characteristics, and has the characteristics of high hardness, low friction coefficient, wear resistance, corrosion resistance and the like, so that the quasicrystal material has the potential of replacing the existing non-stick coating. Particularly, the Al-Cu-Fe system quasicrystal alloy has the surface energy between that of stainless steel and that of polytetrafluoroethylene which is slightly larger than that of the polytetrafluoroethylene by about 25 percent, and has excellent surface performance.

In view of this, the invention provides a pot and a cooking appliance having the same. The body of the pot is provided with quasi crystal layers with different thicknesses, so that the pot not only has excellent and lasting non-stick performance, but also is beneficial to heating food when the food is cooked.

In one aspect of the invention, a cookware is provided. According to an embodiment of the invention, the pot comprises a body and a quasi-crystal layer formed on the body, wherein the body comprises a mouth part, an upper side part, a lower side part and a bottom part; the thickness of the quasicrystalline layer at the bottom and the lower side is larger than the thickness of the quasicrystalline layer at the upper side and the mouth.

According to the cookware disclosed by the embodiment of the invention, the quasi-crystal layer is formed on the cookware body, so that the surface properties such as hardness, wear resistance, corrosion resistance and non-stick property of the cookware can be obviously improved, the bonding force between the quasi-crystal layer and the cookware body base material is strong, the quasi-crystal layer has good wear resistance and corrosion resistance, the quasi-crystal layer is not easily scratched or hydrolyzed in the use process, and a series of problems that food sticks to the cookware, the cookware body base material is corroded, the body health of a user is damaged and the like due to the fact that the cookware body base material is exposed can be effectively avoided. In addition, the thickness of the quasicrystal layer of the part (the lower side part and the bottom part) of the pot directly heated is larger than that of other parts (the upper side part and the mouth part), so that the temperature difference between the upper part and the lower part of the pot is reduced, the heat transfer uniformity of the pot is improved, the boiling effect is improved, and the cooking effect of food is improved.

In addition, the pot according to the above embodiment of the present invention may further have the following additional technical features:

in some embodiments of the invention, the cookware is a single or multi-layered structure containing at least one of aluminum, titanium, stainless steel, carbon steel, and iron.

In some embodiments of the present invention, the quasi-crystalline layer comprises aluminum, copper, and iron, and may further comprise titanium and chromium.

In some embodiments of the present invention, the atomic percentages of aluminum, copper, and iron in the quasicrystalline layer are 50 to 70% aluminum, 15 to 25% copper, and 5 to 15% iron. Therefore, the quasicrystal layer with a large quasicrystal content can be formed, and the surface properties of the quasicrystal layer, such as hardness, wear resistance, corrosion resistance, non-stick property and the like, can be further improved.

In some embodiments of the present invention, the quasicrystalline layer satisfies at least one of the following conditions: a porosity of 0.1% or more and 20% or less; the thickness of the quasicrystal layer is 10-500 microns; the thermal conductivity is 0.1-3W/mK. Therefore, the surface properties of the quasi-crystal layer, such as hardness, wear resistance, corrosion resistance, non-stick property and the like, can be further improved. If the porosity is too high, local overheating is easily caused, so that heat transfer is not uniform; if the porosity is too low, the heat transfer performance is lowered, and the boiling effect is not good. If the thickness of the quasicrystal layer is too small, the heat conduction performance is reduced, and the uniformity of heat conduction is poor; too large a thickness also reduces the thermal conductivity, and further increases the surface roughness of the quasicrystalline layer, with relatively low hardness, wear resistance and non-tackiness of the coating.

In some embodiments of the present invention, the thickness of the quasicrystalline layer at the mouth is not more than 40 microns, and preferably, the thickness of the quasicrystalline layer at the mouth is not less than 10 microns. Therefore, the contact between the condensed water generated in cooking and food can be effectively avoided, and the cooking effect is improved.

In some embodiments of the present invention, the thickness of the quasicrystalline layer on the lower side and the bottom is 100 to 200 μm. Because the position that lateral part and bottom are in the heating ring and locate down, it is more to be heated, sets up the quasi-crystal layer thickness of lateral part and bottom down great, and the quasi-crystal layer thickness of lateral part is less, can reduce the difference in temperature about the pan to thermal transmission when being favorable to cooking.

In some embodiments of the present invention, the thickness of the quasicrystalline layer on the upper side is 50 to 100 μm. Thereby, the heat transfer during cooking can be further facilitated.

In some embodiments of the invention, on the body of the cookware, the thickness of the quasi-crystal layer gradually increases from the upper side to the bottom.

In some embodiments of the present invention, in the axial direction of the pot, the middle part of the inner circumferential surface of the pot protrudes outwards from the two ends of the inner circumferential surface of the pot. At the moment, the pot mouth of the pot is smaller, so that heat dissipation can be reduced, the heat is locked into the pot, and the problem that food in the middle of the pot is not heated enough in cooking can be effectively solved.

In some embodiments of the invention, the upper side and the lower side are within a spherical plane. Therefore, the problem that food in the middle of the pot is not heated enough in cooking can be further improved.

In another aspect of the present invention, the present invention is directed to a cooking appliance. According to an embodiment of the present invention, the cooking appliance includes: the pan of the above-mentioned embodiment.

According to the cooking utensil provided by the embodiment of the invention, the pot can be used for effectively preventing food from sticking in the cooking process and effectively improving the heating condition of the food.

In addition, the cooking appliance according to the above embodiment of the present invention may further have the following additional technical features:

in some embodiments of the invention, the cooking appliance further comprises: a coil disk defining a heating zone therein, the lower side and bottom of the cookware being located within the heating zone.

In some embodiments of the invention, the cooking appliance is an electric rice cooker, an electric pressure cooker, a soup cooker or an electric saucepan.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

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

FIG. 1 is a schematic view of a cookware according to an embodiment of the present invention;

FIG. 2 is a schematic view of a cookware according to still another embodiment of the present invention;

fig. 3 is a schematic structural view of a cooking appliance according to an embodiment of the present invention;

fig. 4 is a schematic structural view of a cooking appliance according to still another embodiment of the present invention.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.

In the present invention, unless otherwise expressly specified or limited, the terms "connected" and the like are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral part; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.

In view of the above, in one aspect of the present invention, a pot is provided. According to an embodiment of the present invention, referring to fig. 1, the pot includes a body 100 and a quasi-crystal layer 200 formed on the body 100; the body 100 includes a mouth 110, an upper side 120, a lower side 130, and a bottom 140; the thickness of the quasicrystalline layer 200 at the lower side 130 and the bottom 140 is greater than the thickness of the quasicrystalline layer 200 at the upper side 120 and the mouth 110.

A cookware according to an embodiment of the invention is described in detail below with further reference to fig. 1 and 2:

according to an embodiment of the present invention, referring to fig. 1, in the main body 100 of the pot, the mouth 110 is a portion shown as H3, the upper side is a portion shown as H2, and the lower side 130 is a portion shown as H1.

According to the embodiment of the present invention, the material for forming the pot is not particularly limited, and those skilled in the art can select the material according to actual needs. According to the specific embodiment of the invention, the material of the pot can be a single-layer or multi-layer material containing at least one of aluminum, titanium, stainless steel, carbon steel and iron; that is, the pot has a single or multi-layered structure containing at least one material of aluminum, titanium, stainless steel, carbon steel and iron. Therefore, the pot material has wide sources and rich varieties, is suitable for forming quasi-crystal layers on pots formed by various different materials, and has strong adaptability.

According to an embodiment of the present invention, the quasi-crystalline layer 200 may include aluminum, copper, and iron. The inventors have found that when a quasicrystalline layer formed of the above elements is used, the surface properties (e.g., high hardness, low friction coefficient, wear resistance, corrosion resistance, etc.) of the quasicrystalline layer can be further improved. In addition, other quasi-crystal forming elements known to those skilled in the art can be included in the quasi-crystal layer to further improve the surface properties of the quasi-crystal layer. For example, the quasi-crystal layer may further include Cr and Ti, and thus, the quasi-crystal layer has stronger corrosion resistance.

According to the embodiment of the invention, the atomic percentages of aluminum, copper and iron in the quasi-crystal layer 200 are 50-70% of aluminum, 15-25% of copper and 5-15% of iron. Therefore, the quasicrystal layer obtained has higher quasicrystal content and better surface performance.

According to an embodiment of the present invention, the quasi-crystal layer at least satisfies one of the following conditions: a porosity of 0.1% or more and 20% or less; the thickness of the quasicrystal layer is 10-500 microns; the thermal conductivity is 0.1-3W/mK. Therefore, the surface properties of the quasi-crystal layer, such as hardness, wear resistance, corrosion resistance, non-stick property and the like, can be further improved. If the porosity is too high, local overheating is easily caused, so that heat transfer is not uniform; if the porosity is too low, the heat transfer performance is lowered, and the boiling effect is not good. If the thickness of the quasicrystal layer is too small, the heat conduction performance is reduced, and the uniformity of heat conduction is poor; too large a thickness also reduces the thermal conductivity, and further increases the surface roughness of the quasicrystalline layer, with relatively low hardness, wear resistance and non-tackiness of the coating.

According to the embodiment of the present invention, the thickness of the quasicrystalline layer at the mouth portion 110 is not more than 40 micrometers, and preferably, the thickness of the quasicrystalline layer at the mouth portion is not less than 10 micrometers. The inventors have found that the quasi-crystalline material is not very thermally conductive and that the mouth of the pot, when applied to a cooking apparatus, is usually also located at the mouth of the cooking apparatus. Therefore, in order to ensure the heat conductivity of the whole cooker, the thickness of the quasicrystal layer at the mouth part of the cooker is not too large. For example, when the cooking device is an electric cooker, during the heat preservation stage of cooking rice, the condensed water on the cover plate of the electric cooker flows to the mouth of the cooker at the mouth of the cooker, and if the thickness of the quasicrystal layer at the mouth is too large, the condensed water at the mouth cannot be dried and flows to the rice in the electric cooker, so that the taste of the rice is deteriorated.

According to an embodiment of the present invention, the thickness of the quasicrystalline layer at the lower side 130 and the bottom 140 is 100 to 200 micrometers, such as 100 micrometers, 120 micrometers, 140 micrometers, 160 micrometers, 180 micrometers or 200 micrometers; the thickness of the quasicrystalline layer on the upper side 120 is 50 to 100 micrometers, such as 50 micrometers, 60 micrometers, 70 micrometers, 80 micrometers, 90 micrometers or 100 micrometers. The inventor finds that when the pot is applied to cooking equipment, the lower side part and the bottom part of the pot are generally positioned at the parts directly heated, and the heating is concentrated. The thickness of the quasi-crystal layer 200 positioned at the lower side part 130 and the bottom part 140 is larger than the thickness of the quasi-crystal layer 200 positioned at the upper side part 120 and the mouth part 110, so that the heat transfer during cooking can be effectively improved, uniform heating of food is further facilitated, the temperature difference between the upper part and the lower part of a pot is reduced, and the heat transfer during cooking and the cooking effect of food are improved.

According to an embodiment of the present invention, on the body 100 of the pot, the thickness of the quasi-crystal layer 200 gradually increases from the upper side 120 to the lower side 130. Therefore, the uniform heating of the food can be further facilitated, and the cooking effect of the food is improved.

According to the embodiment of the invention, as shown in fig. 2, in the axial direction of the pot, the middle part of the inner circumferential surface of the pot protrudes outwards from the two ends of the inner circumferential surface of the pot. The inventor finds that, through adopting above-mentioned setting, the diameter of pan oral area and bottom all is less than the pan middle part, D1 < D promptly, D2 < D, can concentrate the heat to the pan middle part effectively from this, reduce thermal outer loosing, inside locking the heat into the pan, compensate in the regional defect that is heated inadequately of food in the middle part of the cooking process pan to can further improve thermal utilization ratio and samming effect of heating.

According to an embodiment of the present invention, the upper side 120 and the lower side 130 of the pot may be in one spherical plane. Therefore, the heat can form spherical reflection in the cookware, so that the defect that the middle part of the cookware, particularly the central position, is not heated sufficiently in the cooking process is further overcome, food is heated uniformly, and the better effects of energy conservation and uniform temperature heating are achieved.

In another aspect of the present invention, the present invention is directed to a cooking appliance. According to an embodiment of the present invention, referring to fig. 3, the cooking appliance includes: the pan of the above-mentioned embodiment.

According to an embodiment of the present invention, referring to fig. 4, the cooking appliance of the present invention further includes: a coil disc 400. The coil disk 400 has a heating area 410 defined therein, and the lower side portion 130 and the bottom portion 140 of the pot are located in the heating area 410. Therefore, the lower side part 130 and the bottom part 140 of the pot are directly heated in the cooking process, and the heating is concentrated. Furthermore, the thickness of the quasi-crystal layer 200 at the lower portion 130 and the bottom portion 140 is larger than the thickness of the quasi-crystal layer 200 at the upper portion 120 and the mouth portion 110, so that the heat transfer during cooking can be effectively improved, uniform heating of food is further facilitated, and the cooking effect of the food is improved.

According to the embodiment of the invention, the cooking appliance can be an electric cooker, an electric pressure cooker, a soup cooker or an electric saucepan. Therefore, the cooking utensil has wide application and strong applicability.

It should be noted that the features and advantages described above for the pot also apply to the cooking utensil, and are not described in detail herein.

It should be noted that the pot described herein can be understood as an inner container for a cooking appliance, the inner container includes an upper edge, an upper side wall, a lower side wall and a bottom wall, and corresponds to a pot including a mouth, an upper side, a lower side and a bottom. In this case, the cooking appliance may include a cooking appliance body and an inner container, the inner container is disposed in the cooking appliance body, and the inner container is the pot described herein.

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Claims

1. A pot is characterized by comprising a body and a quasi-crystal layer formed on the body, wherein the body comprises a mouth part, an upper side part, a lower side part and a bottom part; the thickness of the quasicrystalline layer at the bottom and the lower side is larger than the thickness of the quasicrystalline layer at the upper side and the mouth.

2. The cookware according to claim 1, wherein said cookware is a single or multi-layered structure containing at least one of aluminum, titanium, stainless steel, carbon steel and iron.

3. The cookware according to claim 1, wherein said quasi-crystalline layer comprises aluminum, copper and iron.

4. The cookware according to claim 3, wherein the atomic percentages of aluminum, copper and iron in the quasi-crystalline layer are 50-70% aluminum, 15-25% copper and 5-15% iron.

5. The cookware according to claim 4, wherein said quasi-crystal layer satisfies at least one of the following conditions: a porosity of 0.1% or more and 20% or less; the thickness of the quasicrystal layer is 10-500 microns; the thermal conductivity is 0.1-3W/mK.

6. The cookware according to claim 1, wherein the thickness of the quasicrystalline layer at said mouth is not more than 40 microns, preferably not less than 10 microns.

7. The cookware according to claim 1, wherein the thickness of the quasicrystalline layer at the lower side and the bottom is 100-200 μm.

8. The cookware according to claim 1, wherein the thickness of the quasicrystalline layer on the upper side is 50-100 μm.

9. The cookware according to claim 7 or 8, wherein the thickness of said quasi-crystal layer gradually increases from said upper side to said bottom on the cookware body.

10. The pot as claimed in claim 1, wherein the middle of the inner circumferential surface of the pot protrudes outward from both ends of the inner circumferential surface of the pot in the axial direction of the pot.

11. The cookware according to claim 10, wherein said upper and lower sides are within a spherical surface.

12. A cooking appliance, comprising:

the cookware of any of claims 1 to 11.

13. The cooking appliance of claim 12, further comprising: a coil disk defining a heating zone therein, the lower side and bottom of the cookware being located within the heating zone.

14. The cooking appliance of claim 13, wherein the cooking appliance is an electric rice cooker, an electric pressure cooker, a soup cooker, or an electric saucepan.