CN113349624A - Physical non-stick pan containing copper stainless steel and manufacturing method thereof - Google Patents
Physical non-stick pan containing copper stainless steel and manufacturing method thereof Download PDFInfo
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- CN113349624A CN113349624A CN202110649023.5A CN202110649023A CN113349624A CN 113349624 A CN113349624 A CN 113349624A CN 202110649023 A CN202110649023 A CN 202110649023A CN 113349624 A CN113349624 A CN 113349624A
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
- A47J36/025—Vessels with non-stick features, e.g. coatings
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B23—MACHINE TOOLS; METAL-WORKING NOT OTHERWISE PROVIDED FOR
- B23P—METAL-WORKING NOT OTHERWISE PROVIDED FOR; COMBINED OPERATIONS; UNIVERSAL MACHINE TOOLS
- B23P15/00—Making specific metal objects by operations not covered by a single other subclass or a group in this subclass
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B24—GRINDING; POLISHING
- B24B—MACHINES, DEVICES, OR PROCESSES FOR GRINDING OR POLISHING; DRESSING OR CONDITIONING OF ABRADING SURFACES; FEEDING OF GRINDING, POLISHING, OR LAPPING AGENTS
- B24B1/00—Processes of grinding or polishing; Use of auxiliary equipment in connection with such processes
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- C—CHEMISTRY; METALLURGY
- C22—METALLURGY; FERROUS OR NON-FERROUS ALLOYS; TREATMENT OF ALLOYS OR NON-FERROUS METALS
- C22C—ALLOYS
- C22C38/00—Ferrous alloys, e.g. steel alloys
- C22C38/02—Ferrous alloys, e.g. steel alloys containing silicon
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- C—CHEMISTRY; METALLURGY
- C22—METALLURGY; FERROUS OR NON-FERROUS ALLOYS; TREATMENT OF ALLOYS OR NON-FERROUS METALS
- C22C—ALLOYS
- C22C38/00—Ferrous alloys, e.g. steel alloys
- C22C38/04—Ferrous alloys, e.g. steel alloys containing manganese
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- C—CHEMISTRY; METALLURGY
- C22—METALLURGY; FERROUS OR NON-FERROUS ALLOYS; TREATMENT OF ALLOYS OR NON-FERROUS METALS
- C22C—ALLOYS
- C22C38/00—Ferrous alloys, e.g. steel alloys
- C22C38/18—Ferrous alloys, e.g. steel alloys containing chromium
- C22C38/40—Ferrous alloys, e.g. steel alloys containing chromium with nickel
- C22C38/42—Ferrous alloys, e.g. steel alloys containing chromium with nickel with copper
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- C—CHEMISTRY; METALLURGY
- C23—COATING METALLIC MATERIAL; COATING MATERIAL WITH METALLIC MATERIAL; CHEMICAL SURFACE TREATMENT; DIFFUSION TREATMENT OF METALLIC MATERIAL; COATING BY VACUUM EVAPORATION, BY SPUTTERING, BY ION IMPLANTATION OR BY CHEMICAL VAPOUR DEPOSITION, IN GENERAL; INHIBITING CORROSION OF METALLIC MATERIAL OR INCRUSTATION IN GENERAL
- C23C—COATING METALLIC MATERIAL; COATING MATERIAL WITH METALLIC MATERIAL; SURFACE TREATMENT OF METALLIC MATERIAL BY DIFFUSION INTO THE SURFACE, BY CHEMICAL CONVERSION OR SUBSTITUTION; COATING BY VACUUM EVAPORATION, BY SPUTTERING, BY ION IMPLANTATION OR BY CHEMICAL VAPOUR DEPOSITION, IN GENERAL
- C23C8/00—Solid state diffusion of only non-metal elements into metallic material surfaces; Chemical surface treatment of metallic material by reaction of the surface with a reactive gas, leaving reaction products of surface material in the coating, e.g. conversion coatings, passivation of metals
- C23C8/06—Solid state diffusion of only non-metal elements into metallic material surfaces; Chemical surface treatment of metallic material by reaction of the surface with a reactive gas, leaving reaction products of surface material in the coating, e.g. conversion coatings, passivation of metals using gases
- C23C8/08—Solid state diffusion of only non-metal elements into metallic material surfaces; Chemical surface treatment of metallic material by reaction of the surface with a reactive gas, leaving reaction products of surface material in the coating, e.g. conversion coatings, passivation of metals using gases only one element being applied
- C23C8/10—Oxidising
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- C—CHEMISTRY; METALLURGY
- C23—COATING METALLIC MATERIAL; COATING MATERIAL WITH METALLIC MATERIAL; CHEMICAL SURFACE TREATMENT; DIFFUSION TREATMENT OF METALLIC MATERIAL; COATING BY VACUUM EVAPORATION, BY SPUTTERING, BY ION IMPLANTATION OR BY CHEMICAL VAPOUR DEPOSITION, IN GENERAL; INHIBITING CORROSION OF METALLIC MATERIAL OR INCRUSTATION IN GENERAL
- C23F—NON-MECHANICAL REMOVAL OF METALLIC MATERIAL FROM SURFACE; INHIBITING CORROSION OF METALLIC MATERIAL OR INCRUSTATION IN GENERAL; MULTI-STEP PROCESSES FOR SURFACE TREATMENT OF METALLIC MATERIAL INVOLVING AT LEAST ONE PROCESS PROVIDED FOR IN CLASS C23 AND AT LEAST ONE PROCESS COVERED BY SUBCLASS C21D OR C22F OR CLASS C25
- C23F1/00—Etching metallic material by chemical means
- C23F1/02—Local etching
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B23—MACHINE TOOLS; METAL-WORKING NOT OTHERWISE PROVIDED FOR
- B23P—METAL-WORKING NOT OTHERWISE PROVIDED FOR; COMBINED OPERATIONS; UNIVERSAL MACHINE TOOLS
- B23P2700/00—Indexing scheme relating to the articles being treated, e.g. manufactured, repaired, assembled, connected or other operations covered in the subgroups
- B23P2700/05—Cooking vessels
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Abstract
The invention relates to the field of kitchen ware, in particular to a copper-containing stainless steel physical non-stick pan and a manufacturing method thereof. Copper-containing stainless steelThe physical non-stick pan comprises a pan body; the pot body is made of copper-containing stainless steel; the copper-containing stainless steel comprises the following chemical components in percentage by weight: cr: 17.0-21.0; ni: 7.0-11.0; cu: 1.0-4.5; c is less than or equal to 0.03; si is less than or equal to 0.75; mn is less than or equal to 2.0; p is less than or equal to 0.045; s is less than or equal to 0.03; the balance being Fe; based on the above copper-containing stainless steel, the dispersion force component (γ s) in the surface tension of the pot bodyD) And decreases. The physical non-stick pan is added with Cu element, so that the contact angle of a pan body and non-polar liquid is improved, and the dispersion force component (gamma s) in the surface tension of the non-stick pan is reducedD) (ii) a Thereby greatly avoiding the complete and sufficient contact of the edible materials and the pan body and having effective and long-term non-stick effect.
Description
Technical Field
The invention relates to the field of kitchen ware, in particular to a copper-containing stainless steel physical non-stick pan and a manufacturing method thereof.
Background
At present, the existing non-stick pan mainly refers to a pan product with a chemical coating coated on the inner surface of the pan, the chemical coating non-stick pan needs to be sprayed with the chemical non-stick coating on the inner surface of the pan, the chemical non-stick coating is easy to decompose and lose efficacy at high temperature, and the coating can be damaged quickly when a metal shovel is used.
On the basis of the above, the applicant previously filed a chinese patent application with publication number "CN 111493648A", which relates to a physical non-stick pan, comprising a pan body, wherein the inner surface of the pan body is made of iron or stainless steel and has a physical non-stick layer, the physical non-stick layer comprises a rough surface with at least micron scale, the rough surface is further formed with an oxide film with nano-scale rough porous structure, and the pore size of the oxide film can shrink and expand with the change of the heating temperature; the lotus leaf-like surface structure combines the environment of the non-stick pan, and the oxide film is combined on the rough surface to achieve the effect of physical non-stick.
In addition, a patent of the invention in China, which is published under the number of CN106498285B in the institute of metals of the Chinese academy of sciences, describes a copper-containing stainless steel which can provide excellent antibacterial properties without aging heat treatment on the premise of not greatly reducing corrosion resistance.
The applicant of the present application has made an improvement on the above prior art, and found out that the copper-containing stainless steel has an application advantage in terms of non-adhesiveness.
Disclosure of Invention
In order to solve the above problems, a first object of the present invention is to provide a physical non-stick pan made of copper-containing stainless steel, which adds Cu element to increase a contact angle between a pan body and a non-polar liquid and reduce a dispersion force component (γ s) in a surface tension of the non-stick panD) (ii) a Thereby greatly avoiding the complete and sufficient contact of the edible materials and the pan body and having effective and long-term non-stick effect.
In order to achieve the purpose, the invention adopts the following technical scheme:
a copper-containing stainless steel physical non-stick pan comprises a pan body; the method is characterized in that: the pot body is made of copper-containing stainless steel; the copper-containing stainless steel comprises the following chemical components in percentage by weight: cr: 17.0-21.0; ni: 7.0-11.0; cu: 1.0-4.5; c is less than or equal to 0.03; si is less than or equal to 0.75; mn is less than or equal to 2.0; p is less than or equal to 0.045; s is less than or equal to 0.03; the balance being Fe; based on the above copper-containing stainless steel, the dispersion force component (γ s) in the surface tension of the pot bodyD) And decreases.
The invention adopts the technical scheme, and the technical scheme relates to a physical non-stick pan containing copper stainless steel, wherein the pan body of the physical non-stick pan is made of the copper-containing stainless steel, and the copper-containing stainless steel comprises the following chemical components in percentage by weight: cr: 17.0-21.0; ni: 7.0-11.0; cu: 1.0-4.5; c is less than or equal to 0.03; si is less than or equal to 0.75; mn is less than or equal to 2.0; p is less than or equal to 0.045; s is less than or equal to 0.03; the balance being Fe.
Based on experimental research, the addition of Cu element can improve the contact angle of a pan body and non-polar liquid and reduce the dispersion force component (gamma s) in the surface tension of the non-stick panD). Due to the increase of the dispersion force componentThe food non-stick pan has the advantages that the food non-stick pan is beneficial to enhancing the stability of edible materials (non-polar substances) contacted with the non-stick pan during the use process of adsorbing protein, grease, unsaturated fatty acid and the like, and therefore, the dispersive force component of the surface tension of the non-stick pan is in a lower state.
In conclusion, the physical non-stick pan prepared from the copper-containing stainless steel can greatly avoid the complete and sufficient contact of edible materials and a pan body in the using process, and has an effective and long-term non-stick effect.
In a further preferred scheme, the inner surface of the pot body is provided with a concave-convex structure, and convex ribs and concave areas are formed on the inner surface of the pot body by the concave-convex structure; the depressed area is at least provided with a physical non-stick layer on the bottom surface, and the weight ratio of the Cu element in the convex edge is 15-20% higher than that of the Cu element in the depressed area. Referring to a physical non-stick pan with publication number "CN 111493648A" mentioned in the background art, considering that a spatula repeatedly rubs with the inner surface of a pan body for many times during daily use, and the structure of the inner surface of the pan body is easily damaged, a concave-convex structure is arranged on the inner surface of the pan body in the scheme, convex ribs and a concave area are formed on the basis of the concave-convex structure, and a physical non-stick layer is arranged on the bottom surface of the concave area. Under the structure, the physical non-stick layer in the depressed area is protected by the concave-convex structure, and the surface of the physical non-stick layer is flattened through process treatment.
In the scheme, the weight ratio of the Cu element in the rib is required to be 15-20% higher than that of the Cu element in the concave area, and experiments recorded in the scheme show that the content of the Cu element in the rib is higher so as to compensate the non-stick performance influenced by leveling the surface of the physical non-stick layer.
Based on the scheme, the convex ribs account for 5% -15% of the inner surface of the pot body, and the concave areas account for 85% -95% of the inner surface of the pot body; the rib structure may also provide excellent non-stick properties.
Preferably, the bottom surface of the depressed region and the side wall of the depressed region are provided with a physical non-stick layer; the physical non-stick layer comprises a micro-nano-scale rough layer. During the nitriding oxidation process, a micro-nano-scale rough layer is formed on the inner surface of the whole pot body, and during the polishing process, only the surface of the physical non-stick layer of the convex edge is flat; the bottom surface of the depressed area and the side wall of the depressed area are both positioned in the groove and reserved. The micro-nano-level rough layers on the bottom surface and the side wall of the recessed area can achieve a physical non-stick effect, and food materials are prevented from being stuck to the bottom surface and the side wall of the recessed area.
Preferably, the physical non-stick layer comprises a micron-scale rough surface and an oxide film with a nano-scale rough porous structure formed on the rough surface; the micro and nano micro rough film layer has the functions of oil storage and oil locking when being actually used for cooking, thereby realizing the function of physical non-stick. In the technical scheme, the aperture of the oxide film can be contracted and expanded along with the change of the heating temperature, and when the pot is heated by pork or animal fat or oil for use, the aperture of the oxide film is expanded along with the rise of the temperature of the pot body and is contracted along with the fall of the temperature of the pot body; further, when a user heats the pot body, the pore diameter of the oxidation film is expanded, so that the grease can conveniently enter and exit; when the pot body is stopped to be heated, the temperature of the pot body is gradually cooled, the aperture of the oxidation film is shrunk, and grease entering the aperture is locked, so that the oil locking function is realized.
The prior art has already explained the deficiency of the existing physical non-stick principle in the heating state; on the basis that the lotus leaves are not physically stuck, the scheme combines the hydrophobic effect after the oil locking state; the physical non-stick effect is achieved in the true sense.
Preferably, the rough surface is composed of a plurality of papillae with at least micron size; wherein at least micron-sized should be interpreted as micro-sized or nano-sized.
Preferably, the hardness of at least the surface layer of the rough surface is HV400 to 1100, and the depth of the depressions in the depressed regions is 0.01 to 0.13 mm. In this scheme, on the one hand when the non-stick pan is used, reduce slice to the pan body scraping wearing and tearing as far as possible, on the other hand prevents that pan washing tools such as steel wire ball from wearing and tearing rough surface when brushing the pot. In addition, if the concave depth is too deep, in the cooking process, the concave depth is large, which can cause sticky food materials (such as eggs), and part of the concave depth is deep, which forms a high fall with the food materials on the ribs, so that the food is separated; part of the food material is remained in the depressed area and can not be shoveled out.
The second purpose of the invention is to provide a manufacturing method of a physical non-stick pan, which comprises the following steps:
a method for manufacturing a physical non-stick pan is characterized in that: the method comprises the following steps:
step 1, selecting copper-containing stainless steel; the copper-containing stainless steel comprises the following chemical components in percentage by weight: cr: 17.0-21.0; ni: 7.0-11.0; cu: 1.0-4.5; c is less than or equal to 0.03; si is less than or equal to 0.75; mn is less than or equal to 2.0; p is less than or equal to 0.045; s is less than or equal to 0.03; the balance being Fe;
step 2, processing the concave-convex structure: a uniform concave-convex structure is formed on the surface of a metal plate by chemical etching or mechanical pressing;
step 3, forming: manufacturing the plate with the concave-convex structure into a pot body by using equipment;
step 4, surface treatment is carried out, and a physical non-stick layer is formed on the inner surface of the pot body;
step 5, a polishing process: and (3) mechanically polishing the preset area of the inner surface of the pot body, removing the rough surface at the convex edge in the concave-convex structure, and reserving the rough surface on the concave area in the concave-convex structure, so that the convex edge and the concave area are formed on the inner surface of the pot body.
Wherein step 4 comprises step 4.1, a sand blasting procedure: selecting an abrasive, and spraying the abrasive to the surface of the pot body by taking compressed air as power so that a rough surface with at least micron level is formed on the surface of the pot body; step 4.2, heat treatment: hardening and oxidizing the surface of the pot body to further form an oxide film with a nano-scale rough porous structure on the rough surface.
Drawings
Fig. 1 is a surface topography (500 times) of a copper-containing stainless steel physical non-stick pan.
Fig. 2 is a surface topography (1000 times) of a copper-containing stainless steel physical non-stick pan.
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 description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "clockwise", "counterclockwise", and the like, indicate orientations and positional relationships based on those shown in the drawings, and are used only for convenience of description and simplicity of description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, are not to be considered as limiting the present invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, unless otherwise specified, "a plurality" means two or more unless explicitly defined otherwise.
In the present invention, unless otherwise expressly specified or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. 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, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.
Example 1:
the embodiment relates to a physical non-stick pan containing copper and stainless steel, which comprises a pan body. The inner surface of the pot body is provided with a concave-convex structure, and convex ribs and a concave area are formed on the inner surface of the pot body by the concave-convex structure. The physical non-stick layer is arranged on at least the bottom surface of the depressed area, specifically, the physical non-stick layer is arranged on the bottom surface of the depressed area and the side wall of the depressed area, and the physical non-stick layer comprises a micro-nano-grade rough layer. Referring to a physical non-stick pan with publication number "CN 111493648A" mentioned in the background art, considering that a spatula repeatedly rubs with the inner surface of a pan body for many times during daily use, and the structure of the inner surface of the pan body is easily damaged, a concave-convex structure is arranged on the inner surface of the pan body in the scheme, convex ribs and a concave area are formed on the basis of the concave-convex structure, and a physical non-stick layer is arranged on the bottom surface of the concave area. Under the structure, the physical non-stick layer in the depressed area is protected by the concave-convex structure, and the surface of the physical non-stick layer is flattened through process treatment. Specifically, during the nitridation oxidation process, a micro-nano-scale rough layer is formed on the inner surface of the whole pot body, and during the polishing process, only the surface of the physical non-stick layer of the convex edge is flat. The bottom surface of the depressed area and the side wall of the depressed area are both positioned in the groove and reserved. The micro-nano-level rough layers on the bottom surface and the side wall of the recessed area can achieve a physical non-stick effect, and food materials are prevented from being stuck to the bottom surface and the side wall of the recessed area.
Specifically, the physical non-stick layer comprises a micron-scale rough surface and an oxide film with a nano-scale rough porous structure formed on the rough surface. The micro and nano micro rough film layer has the functions of oil storage and oil locking when being actually used for cooking, thereby realizing the function of physical non-stick. In the technical scheme, the aperture of the oxidation film can be contracted and expanded along with the change of the heating temperature, and after the pot is heated by animal oil or vegetable oil during use, the aperture of the oxidation film is expanded along with the rise of the temperature of the pot body and is contracted along with the fall of the temperature of the pot body. Further, when a user heats the pot body, the pore diameter of the oxidation film is expanded, so that the grease can be conveniently fed and discharged. When the pot body is stopped to be heated, the temperature of the pot body is gradually cooled, the aperture of the oxidation film is shrunk, and grease entering the aperture is locked, so that the oil locking function is realized.
The deficiencies of the prior art physical non-stick principle in the heated state have been explained in the background. On the basis that the lotus leaves are not physically stuck, the scheme combines the hydrophobic effect after the oil locking state. The physical non-stick effect is achieved in the true sense.
Wherein, the rough surface is composed of a plurality of mastoids with at least micron size. Wherein at least micron-sized should be interpreted as micro-sized or nano-sized. The hardness of the rough surface at least on the surface layer is HV 400-1100, so that the scraping abrasion of a turner to a pan body is reduced as much as possible when the pan is not stuck to the pan, and the abrasion of the rough surface caused by brushing of pan washing tools such as steel wire balls is prevented.
In addition, the concave depth of the concave area is 0.01-0.13 mm. If the concave depth is too deep, in the cooking process, the concave depth is large, sticky food materials (such as eggs) can be caused, part of the concave region is concave deeply, and a high fall is formed between the concave region and the food materials on the ribs, so that the food is separated, and part of the food materials are remained in the concave region and cannot be shoveled out.
In a further preferred scheme, the pot body is made of copper-containing stainless steel; as shown in fig. 1, the surface topography of the copper-containing stainless steel physical non-stick pan comprises the above-mentioned two structures of the convex ridge and the concave depression. The copper-containing stainless steel comprises the following chemical components in percentage by weight: cr: 17.0-21.0. Ni: 7.0-11.0. Cu: 1.0-4.5. C is less than or equal to 0.03. Si is less than or equal to 0.75. Mn is less than or equal to 2.0. P is less than or equal to 0.045. S is less than or equal to 0.03. The balance being Fe. Based on the above copper-containing stainless steel, the dispersion force component (γ sD) in the surface tension of the pot body is reduced.
Based on experimental research, the addition of Cu element can improve the contact angle of a pan body and non-polar liquid and reduce the dispersion force component (gamma s) in the surface tension of the non-stick panD). Since the increase of the dispersion force component contributes to the improvement of the stability of the adsorption of edible materials (nonpolar substances) such as proteins, fats and oils, unsaturated fatty acids, etc., which the nonstick pan comes into contact with during use, the dispersion force component of the surface tension should be in a low state for the nonstick pan. In conclusion, the physical non-stick pan prepared from the copper-containing stainless steel can greatly avoid the complete and sufficient contact of edible materials and a pan body in the using process, and has an effective and long-term non-stick effect.
In a further preferable scheme, the convex ribs account for 5% -15% of the inner surface of the pot body, the concave areas account for 85% -95% of the inner surface of the pot body, and the weight ratio of the Cu element in the convex ribs is 15% -20% higher than that of the Cu element in the concave areas. As described above, the physical non-stick surface of the ridge is made flat. The bottom surface of the depressed area and the side wall of the depressed area are both positioned in the groove, and the physical non-stick layer is reserved. In the scheme, the weight ratio of the Cu element in the rib is required to be 15-20% higher than that of the Cu element in the concave area, and experiments recorded in the scheme show that the content of the Cu element in the rib is higher so as to compensate the non-stick performance influenced by leveling the surface of the physical non-stick layer.
Based on the scheme, the rib structure occupying a higher area proportion can play an excellent non-stick property.
Example 2:
the embodiment relates to a method for manufacturing a physical non-stick pan in embodiment 1, which is characterized in that: the method comprises the following steps:
step 1, selecting copper-containing stainless steel; the copper-containing stainless steel comprises the following chemical components in percentage by weight: cr: 17.0-21.0; ni: 7.0-11.0; cu: 1.0-4.5; c is less than or equal to 0.03; si is less than or equal to 0.75; mn is less than or equal to 2.0; p is less than or equal to 0.045; s is less than or equal to 0.03; the balance being Fe;
step 2, processing the concave-convex structure: a uniform concave-convex structure is formed on the surface of a metal plate by chemical etching or mechanical pressing;
step 3, forming: manufacturing the plate with the concave-convex structure into a pot body by using equipment;
step 4, surface treatment is carried out, and a physical non-stick layer is formed on the inner surface of the pot body;
step 5, a polishing process: and (3) mechanically polishing the preset area of the inner surface of the pot body, removing the rough surface at the convex edge in the concave-convex structure, and reserving the rough surface on the concave area in the concave-convex structure, so that the convex edge and the concave area are formed on the inner surface of the pot body.
Wherein step 4 comprises step 4.1, a sand blasting procedure: selecting an abrasive, and spraying the abrasive to the surface of the pot body by taking compressed air as power so that a rough surface with at least micron level is formed on the surface of the pot body; step 4.2, heat treatment: hardening and oxidizing the surface of the pot body to further form an oxide film with a nano-scale rough porous structure on the rough surface.
The specific implementation conditions of each step can refer to the Chinese patent application with publication number "CN 111493648A" previously filed by the applicant.
Overview
The physical non-stick pan of large example 1, which was fabricated by the method of example 2 above, was fabricated using copper-containing stainless steel; by adding Cu element, the contact angle of the pan body and non-polar liquid is improved, and the dispersion force component (gamma s) in the surface tension of the non-stick pan is reducedD) (ii) a Thereby greatly avoiding the complete and sufficient contact of the edible materials and the pan body and having effective and long-term non-stick effect. The following scheme is that 4 experimental groups and 3 comparison groups are set, the non-stick pan is prepared by the preparation method in the example 2 and the same preparation conditions are ensured, wherein the non-stick performance of the non-stick pan in the table 2 is in accordance with GB/T32095 fried egg test standard, and the unit in the table is the average number of fried eggs. The test method comprises the following steps: and (3) arranging 50 non-stick pans for each experimental group and each comparative group, measuring the number of the non-stick pans for continuously frying eggs in an oil-free state, and calculating the average number of the fried eggs.
Table 1 main chemical composition (wt.%) of high antibacterial property austenitic stainless steel of experimental group and specific group
TABLE 2 Experimental group, Compare group copper-containing stainless steel physical non-stick pan case specification performance test experimental results
As can be seen from the results in Table 2, the dispersion force component (. gamma.) iss DDyn/cm) is inversely related to the non-stick performance (i.e., average fried egg count) of the physical non-stick pan; compared with comparison groups 1-3, the copper-containing stainless steel physical non-stick pan of experimental groups 1-4 of the invention shows excellent non-stick performance. The proper Cu content is the key point that the copper-containing stainless steel physical non-stick pan provided by the invention can exert excellent non-stick performance.
The addition amount of Cu in the copper-containing stainless steel physical non-stick pan has an important influence on the dispersion force component of the surface of the physical non-stick pan. Stainless steel without Cu or with low element addition amount has high surface dispersion force component, and the pan body cannot pass the non-stick performance test of the household food metal cooking utensil (comparison group 1 and comparison group 2). The addition amount of Cu is too high, so that the non-stick performance meeting the requirement can be obtained, but the non-stick performance of the physical non-stick pan is not improved, and the resource waste is caused (compared with the group 3).
In the description of the present specification, reference to the description of the terms "one experimental group", "some experimental groups", "examples", "specific examples", or "some examples", etc., means that a particular feature, structure, material, or characteristic described in connection with the experimental group or example is included in at least one experimental group or example of the present invention. In the present specification, a schematic representation of the above terms does not necessarily refer to the same experimental group or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more of the experimental groups or examples.
Although an experimental group of the present invention has been shown and described above, it is understood that the experimental group is illustrative and not to be construed as limiting the present invention, and those skilled in the art can make changes, modifications, substitutions and alterations to the experimental group without departing from the spirit and scope of the present invention.
Claims (10)
1. A copper-containing stainless steel physical non-stick pan comprises a pan body; the method is characterized in that: the pot body is made of copper-containing stainless steel; the copper-containing stainless steel comprises the following chemical components in percentage by weight: cr: 17.0-21.0; ni: 7.0-11.0; cu: 1.0-4.5; c is less than or equal to 0.03; si is less than or equal to 0.75; mn is less than or equal to 2.0; p is less than or equal to 0.045; s is less than or equal to 0.03; the balance being Fe; based on the above copper-containing stainless steel, the dispersion force component (γ s) in the surface tension of the pot bodyD) And decreases.
2. The physical non-stick pan of claim 1, wherein: the inner surface of the pot body is provided with a concave-convex structure, and convex ridges and concave areas are formed on the inner surface of the pot body by the concave-convex structure; the depressed area is at least provided with a physical non-stick layer on the bottom surface, and the weight ratio of the Cu element in the convex edge is 15-20% higher than that of the Cu element in the depressed area.
3. The physical non-stick pan of claim 2, wherein: the convex ridge accounts for 5% -15% of the inner surface of the pot body, and the concave area accounts for 85% -95% of the inner surface of the pot body.
4. The physical non-stick pan of claim 2, wherein: physical non-stick layers are arranged on the bottom surface of the recessed area and the side wall of the recessed area; the physical non-stick layer comprises a micro-nano-scale rough layer.
5. The physical non-stick pan of claim 4, wherein: the physical non-stick layer comprises a micron-scale rough surface and an oxide film with a nano-scale rough porous structure formed on the rough surface; the micro and nano micro rough film layer has the functions of oil storage and oil locking when being actually used for cooking, thereby realizing the function of physical non-stick.
6. The physical non-stick pan of claim 5, wherein: the rough surface is composed of a plurality of papillae with at least micron level.
7. The physical non-stick pan of claim 5, wherein: the hardness of at least the surface layer of the rough surface is HV 400-1100, and the concave depth of the concave area is 0.01-0.13 mm.
8. A method for manufacturing a physical non-stick pan is characterized in that: the method comprises the following steps:
step 1, selecting copper-containing stainless steel; the copper-containing stainless steel comprises the following chemical components in percentage by weight: cr: 17.0-21.0; ni: 7.0-11.0; cu: 1.0-4.5; c is less than or equal to 0.03; si is less than or equal to 0.75; mn is less than or equal to 2.0; p is less than or equal to 0.045; s is less than or equal to 0.03; the balance being Fe;
step 2, processing the concave-convex structure: a uniform concave-convex structure is formed on the surface of a metal plate by chemical etching or mechanical pressing;
step 3, forming: manufacturing the plate with the concave-convex structure into a pot body by using equipment;
and 4, performing surface treatment to form a physical non-stick layer on the inner surface of the pot body.
9. The physical non-stick pan of claim 8, wherein: the step 4 comprises
Step 4.1, a sand blasting procedure: selecting an abrasive, and spraying the abrasive to the surface of the pot body by taking compressed air as power so that a rough surface with at least micron level is formed on the surface of the pot body;
step 4.2, heat treatment: hardening and oxidizing the surface of the pot body to further form an oxide film with a nano-scale rough porous structure on the rough surface.
10. The physical non-stick pan of claim 8, wherein: further comprising:
step 5, a polishing process: and (3) mechanically polishing the preset area of the inner surface of the pot body, removing the rough surface at the convex edge in the concave-convex structure, and reserving the rough surface on the concave area in the concave-convex structure, so that the convex edge and the concave area are formed on the inner surface of the pot body.
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