CN212698558U - Cooking utensil - Google Patents
Cooking utensil Download PDFInfo
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- CN212698558U CN212698558U CN202021245516.XU CN202021245516U CN212698558U CN 212698558 U CN212698558 U CN 212698558U CN 202021245516 U CN202021245516 U CN 202021245516U CN 212698558 U CN212698558 U CN 212698558U
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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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- 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
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- Food Science & Technology (AREA)
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- Frying-Pans Or Fryers (AREA)
Abstract
The application provides a cooking appliance, includes: a pan body comprising a pan bottom region and a pan wall region; the non-stick layer is an inorganic porous material layer or a self-lubricating material layer; the non-stick layer comprises a pan bottom non-stick layer covering the pan bottom area and a pan wall non-stick layer covering the pan wall area; the thickness of the non-stick layer on the pot bottom is larger than that of the non-stick layer on the pot wall. In this application, the thick non-stick layer of the pot bottom is favorable for preventing the damage caused by high temperature. The pan bottom area is a main stir-frying area and is easily scratched and abraded by a shovel or hard food, the thicker non-stick layer of the pan bottom can effectively reduce the scratch and abrasion caused by the shovel or the hard food, and the service life of the cooking utensil is prolonged.
Description
Technical Field
The application relates to the technical field of kitchen tools, in particular to a cooking appliance.
Background
The prior cooking utensil mainly achieves the aim of non-sticking by spraying non-stick coating (such as fluorine-containing coating or ceramic coating) on a utensil substrate so as to avoid pan sticking in the process of cooking food. However, the non-stick coatings used in the prior art, whether fluorine-containing coatings or ceramic coatings, have the defects of poor temperature resistance and easy scratching and breakage, so that the cooking utensil is easily abraded and scratched by food materials or a slice in the using process, the non-stick property is reduced until the non-stick property is lost, and the service life of the cooking utensil is influenced. Therefore, in order to reduce abrasion and scratches, the existing cooking appliances need to be matched with a specific silica gel shovel or a specific wood shovel, so that the cooking habit that Chinese people like to use an iron shovel is very inconsistent, and the experience feeling of consumers is poor.
SUMMERY OF THE UTILITY MODEL
The application provides a cooking utensil to avoid using non-stick coating, improve cooking utensil's durability, extension cooking utensil's life ensures that the user's is healthy.
The application provides a cooking appliance, includes:
a pan body comprising a pan bottom region and a pan wall region;
the non-stick layer is an inorganic porous material layer or a self-lubricating material layer; the non-stick layer comprises a pan bottom non-stick layer covering the pan bottom area and a pan wall non-stick layer covering the pan wall area;
the thickness of the non-stick layer on the pot bottom is larger than that of the non-stick layer on the pot wall.
In the cooking utensil provided by the application, the non-stick layer is an inorganic porous material layer or a self-lubricating material layer, the inorganic porous material layer has an amorphous structure, atoms are arranged in a three-dimensional space in a short-range order and a long-range disorder manner, and the surface energy is small; and the diameter of the hole is micron-level, so that a large amount of edible oil can be adsorbed in the actual use process, and a layer of oil film is always kept on the surface. The self-lubricating material has a layered crystal structure, and the interlayer slippage is good, just like grease; in addition, the self-lubricating material layer has a special layered structure, a plurality of gaps are formed among the layered structures, the size of the gaps is in a micron level, a large amount of edible oil can be adsorbed in the actual use process, a layer of oil film is always kept on the surface, direct contact between food and a pot body is avoided, the non-stick mechanism of the non-stick layer is met, and therefore the probability that the food sticks to the pot is reduced.
The inorganic porous material has non-stick performance due to the characteristics of low surface energy and porous oil absorption, and the self-lubricating material has non-stick performance due to the characteristics of self-lubrication and porous oil absorption formed by the lamellar crystal, so that the non-stick layer has certain non-stick performance. The inorganic porous material and the self-lubricating material have stable crystals and high melting points, so that the inorganic porous material and the self-lubricating material have better thermal stability and high temperature resistance, and have stable structures and are not easy to change substances in the cooking process, so that the inorganic porous material and the self-lubricating material are not easy to age. Inorganic porous material and self-lubricating material's hardness is big, mechanical strength is big, even when using the shovel to carry out food culinary art, also be difficult for appearing the fish tail to cooking utensil's durability can be effectively improved, cooking utensil's life has been prolonged. The non-stick layer is an inorganic porous material layer or a self-lubricating material layer which is not easy to fall off, so that the non-stick coating adopted in the prior art is replaced, and the inorganic porous material and the self-lubricating material are both natural materials, are healthy and non-toxic, and can ensure the health of a user.
In addition, the thickness of the non-stick layer of the pan bottom is larger than that of the non-stick layer of the pan wall, so that the pan bottom area is a main heated area no matter the pan is heated by an induction cooker or open fire, the temperature of the part is increased quickly, but the thicker non-stick layer of the pan bottom can enable the temperature of the pan bottom area to be increased slowly; the pot wall area is far away from a heat source, but the thinner pot wall non-stick layer enables the temperature of the pot wall area to rise faster; therefore, the temperature rising speeds of the pot bottom area and the pot wall area are close, so that the heat transfer on the inner surface of the pot is uniform, and the oil smoke problem caused by overhigh local temperature is avoided; and the problem of non-stick layer damage caused by long-term local high temperature is also avoided. Moreover, when food is stir-fried in the pan bottom area, the pan bottom area is easily scratched and abraded by the iron shovel or hard food, and the thicker non-stick layer of the pan bottom can effectively reduce the scratch and abrasion caused by the iron shovel or the hard food, so that the service life of the cooking utensil is prolonged.
Optionally, the pan body further comprises a transition region connecting the pan bottom region and the pan wall region;
the non-stick layer also comprises a transition non-stick layer covering the transition area;
the thickness of the non-stick layer of the pan bottom is greater than or equal to that of the transition non-stick layer;
the thickness of the transition non-stick layer is larger than that of the pot wall non-stick layer.
In the above scheme, the transition area is also close to the heat source, and on the basis of the same reason, the thickness of the transition non-stick layer is set to be larger than that of the non-stick layer on the pot wall, so that the whole pot body is uniformly heated, and the problem of oil smoke and non-stick layer damage is avoided. In addition, except that the pan bottom region is the main district of stir-fry that turns over, the transition district also is the more main district of stir-fry that turns over, sets up the thickness that the thickness of pan bottom non-stick layer is greater than or equal to the thickness of transition non-stick layer, and the thickness of transition non-stick layer is greater than the thickness of pot wall non-stick layer simultaneously, can guarantee to use more to turn over the non-stick layer that stir-fry district corresponds and have thicker thickness, has alleviateed scratch, the wearing and tearing that iron shovel or hard food brought effectively, has improved cooking utensil's life.
Optionally, the thickness of the non-stick layer gradually decreases from the center of the pan bottom area to the upper end opening of the pan wall area.
The scheme can realize the difference of the thickness of the non-stick layer of the main stir-frying area and the non-main stir-frying area, and realize the uniform transition of the non-stick layer from thick to thin.
Optionally, the non-stick layer on the bottom of the pan is a uniform and equal-thickness layer;
the thickness of the transition non-stick layer and the thickness of the pot wall non-stick layer gradually decrease from one end close to the pot bottom area to one end close to the upper end opening of the pot wall area.
In the scheme, the non-stick layer at the bottom of the pot is set to be a uniform equal-thickness layer, and the thickness of the transition non-stick layer and the thickness of the non-stick layer at the wall of the pot are set to be uniform transition from thick to thin.
Optionally, the thickness of the pot bottom non-stick layer and the transition non-stick layer is in the range of 80-300 μm, and/or the thickness of the pot wall non-stick layer is in the range of 30-180 μm.
Within the thickness range, the problems that the non-stick layer is not easy to fall off and the outer surface structure of the non-stick layer is loose, the pores are increased, the coating hardness or the adhesive force is reduced and the like can be solved.
Optionally, the height of the projection of the transition region in the vertical direction is the same as the height of the projection of the pot wall region in the vertical direction.
Above-mentioned scheme can make cooking utensil be applicable to the stir-fry.
Optionally, the thickness of the pan body ranges from 0.5mm to 2 mm.
Above-mentioned scheme can make the pot body have sufficient intensity, and makes cooking utensil be applicable to the stir-fry.
Optionally, the thickness of the non-stick layer of the pan bottom ranges from 80 to 300 μm; and/or the thickness of the non-stick layer of the pot wall ranges from 30 to 180 mu m.
Within the thickness range, the non-stick layer can be prevented from falling off, exposing the bottom and the like due to abrasion in the long-term use process because of being too thin, and the non-stick layer has a durable non-stick service life; and the problems that the structure of the outer surface of the non-stick layer is loose, the pores are increased, the hardness or the adhesion force of the coating is reduced and the like due to the fact that the non-stick layer is too thick are solved.
Optionally, the inorganic porous material layer is a diatomite layer, a bentonite layer or a graphite layer; the self-lubricating material layer is a graphite fluoride layer, a molybdenum disulfide layer or a zeolite layer.
In the scheme, the raw materials are convenient to obtain, and the manufacturing cost is low.
Optionally, the inorganic porous material layer is a diatomite layer, a bentonite layer or a zeolite layer;
the thickness range of the non-stick layer of the pan bottom is 80-200 μm; and/or
The thickness range of the non-stick layer of the pot wall is 30-100 μm.
Within the thickness range, the cooking utensil is not easy to scratch and wear, the service life is longer, and the heat transfer on the inner surface of the pot is uniform.
Optionally, the self-lubricating material layer is a graphite layer, a graphite fluoride layer or a molybdenum disulfide layer;
the thickness range of the non-stick layer at the bottom of the pot is 150-300 mu m; and/or
The thickness range of the non-stick layer of the pot wall is 50-180 μm.
Within the thickness range, the cooking utensil is not easy to scratch and wear, the service life is longer, and the heat transfer on the inner surface of the pot is uniform.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the application.
Drawings
Fig. 1 is a front sectional view of a cooking appliance provided in an embodiment of the present application;
fig. 2 is a partially enlarged view of fig. 1.
Reference numerals:
1-a pot body;
11-a pan bottom zone;
12-a pot wall region;
13-a transition zone;
2-a non-stick layer;
21-non-stick layer of pan bottom;
22-non-stick layer of pot wall;
23-transition non-stick layer.
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present application and together with the description, serve to explain the principles of the application.
Detailed Description
In order to make the objects, technical solutions and advantages of the present application more apparent, the present application is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.
In the description of the present application, unless explicitly stated or limited otherwise, the terms "first", "second", and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance; the term "plurality" means two or more unless specified or indicated otherwise; the terms "connected," "fixed," and the like are to be construed broadly and may, for example, be fixedly connected, detachably connected, integrally connected, or electrically connected; may be directly connected or indirectly connected through an intermediate. 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 description of the present application, it should be understood that the terms "upper" and "lower" used in the description of the embodiments of the present application are used in a descriptive sense only and not for purposes of limitation. In addition, in this context, it will also be understood that when an element is referred to as being "on" or "under" another element, it can be directly on "or" under "the other element or be indirectly on" or "under" the other element via an intermediate element.
Fig. 1 is a front sectional view of a cooking appliance according to an embodiment of the present application, and fig. 2 is a partially enlarged view of fig. 1.
As shown in fig. 1 and 2, the embodiment of the application provides a cooking utensil, which comprises a pot body 1 and a non-stick layer 2. The pan body 1 can be made of a sheet material formed by a metal material or a composite sheet material formed by two or more materials, and the pan body 1 comprises a pan bottom area 11 and a pan wall area 12. The pan body 1 can be a common frying pan, a milk boiling pan, a frying pan, a baking tray or a steaming pan, and can also be an inner container in a rice cooker or a pressure cooking utensil.
The non-stick layer 2 is an inorganic porous material layer or a self-lubricating material layer, the non-stick layer 2 comprises a pan bottom non-stick layer 21 covering the pan bottom area 11 and a pan wall non-stick layer 22 covering the pan wall area 12, and the thickness of the pan bottom non-stick layer 21 is larger than that of the pan wall non-stick layer 22.
In the cooking utensil provided by the embodiment of the application, the non-stick layer 2 is an inorganic porous material layer or a self-lubricating material layer, the inorganic porous material layer has an amorphous structure, atoms are arranged in a three-dimensional space in a short-range order and a long-range disorder manner, and the surface energy is small; and the diameter of the hole is micron-level, so that a large amount of edible oil can be adsorbed in the actual use process, and a layer of oil film is always kept on the surface. The self-lubricating material has a layered crystal structure, and the interlayer slippage is good, just like grease; in addition, the self-lubricating material layer has a special layered structure, a plurality of gaps are formed among the layered structures, the size of the gaps is in a micron level, a large amount of edible oil can be adsorbed in the actual use process, a layer of oil film is always kept on the surface, direct contact between food and the pot body 1 is avoided, the non-stick mechanism of the non-stick layer 2 is met, and therefore the probability that the food sticks to the pot is reduced.
The inorganic porous material has non-stick performance due to the characteristics of low surface energy and porous oil absorption, and the self-lubricating material has non-stick performance due to the characteristics of self-lubrication and porous oil absorption formed by the lamellar crystal, so that the non-stick layer has certain non-stick performance. The inorganic porous material and the self-lubricating material have stable crystals and high melting points, so that the inorganic porous material and the self-lubricating material have better thermal stability and high temperature resistance, and have stable structures and are not easy to change substances in the cooking process, so that the inorganic porous material and the self-lubricating material are not easy to age. Inorganic porous material and self-lubricating material's hardness is big, mechanical strength is big, even when using the shovel to carry out food culinary art, also be difficult for appearing the fish tail to cooking utensil's durability can be effectively improved, cooking utensil's life has been prolonged. The non-stick layer is an inorganic porous material layer or a self-lubricating material layer which is not easy to fall off, so that the non-stick coating adopted in the prior art is replaced, and the inorganic porous material and the self-lubricating material are both natural materials, are healthy and non-toxic, and can ensure the health of a user.
In addition, the thickness of the non-stick layer 21 of the pan bottom is greater than that of the non-stick layer 22 of the pan wall, so that the pan bottom area 11 is a main heated area no matter the pan bottom is heated by an induction cooker or open fire, the temperature rise of the part is faster, but the thicker non-stick layer 21 of the pan bottom can enable the temperature rise of the pan bottom area 11 to be slower; the boiler wall area 12 is far away from a heat source, but the thinner boiler wall non-stick layer 22 is heated more quickly, so that the temperature rising speeds of the boiler bottom area 11 and the boiler wall area 12 are close, the heat transfer on the inner surface of the boiler is uniform, and the oil smoke problem caused by overhigh local temperature is also avoided; and the problem of damage to the non-stick layer 2 caused by long-term local high temperature is also avoided. Moreover, when the pan bottom area 11 is used for stir-frying food, the pan bottom area is easily scratched and abraded by the iron shovel or hard food, and the thicker pan bottom non-stick layer 21 can effectively reduce the scratch and abrasion caused by the iron shovel or the hard food, so that the service life of the cooking utensil is prolonged.
In a particular embodiment, the pan body 1 further comprises a transition zone 13 connecting the pan bottom zone 11 and the pan wall zone 12. The non-stick layer 2 also comprises a transition non-stick layer 23 covering the transition region 13, the thickness of the non-stick layer 21 at the bottom of the pot is larger than or equal to that of the transition non-stick layer 23, and the thickness of the transition non-stick layer 23 is larger than that of the non-stick layer 22 at the wall of the pot.
The transition zone 13 is also close to the heat source, and for the same reason, the thickness of the transition non-stick layer 23 is set to be larger than that of the pan wall non-stick layer 22, so that the whole pan body 1 is heated uniformly, and the problems of oil smoke and damage of the non-stick layer 2 are avoided. In addition, except that the pan bottom area 11 is a main stir-frying area, the transition area 13 is a more main stir-frying area, the thickness of the pan bottom non-stick layer 21 is set to be greater than or equal to the thickness of the transition non-stick layer 23, and meanwhile, the thickness of the transition non-stick layer 23 is greater than the thickness of the pan wall non-stick layer 22, so that stir-frying can be carried out in the pan bottom area 11 and the transition area 13 during use, and the pan bottom area 11 and the transition area 13 have thicker thicknesses, so that scratches and abrasion caused by an iron shovel or hard food are effectively reduced, and the service life of the cooking appliance is prolonged.
In order to realize the difference of the thickness of the non-stick layer 2, the thickness of the non-stick layer 2 can be gradually reduced from the center of the pot bottom area 11 to the upper end opening of the pot wall area 12, so as to realize uniform transition from thick to thin.
In another specific embodiment, the non-stick layer 21 is a uniform and equally thick layer, and the thicknesses of the transition non-stick layer 23 and the non-stick layer 22 gradually decrease from the end near the bottom region 11 to the end near the upper opening of the wall region 12.
When the food is stir-fried, the probability of using the whole pan bottom area 11 at different positions is almost the same, so that the pan bottom non-stick layer 21 can be set to be a uniform equal thick layer, and only the thicknesses of the transition non-stick layer 23 and the pan wall non-stick layer 22 are set to be uniform transition from thick to thin.
Specifically, the thickness of the non-stick layer 21 on the bottom of the pan ranges from 80 to 300 μm, and/or the thickness of the non-stick layer 22 on the wall of the pan ranges from 30 to 180 μm. That is, in the case where it is satisfied that the thickness of the pot bottom non-stick layer 21 is greater than that of the pot wall non-stick layer 22, in one embodiment, it is only necessary that the thickness of the pot bottom non-stick layer 21 is in the range of 80 to 300 μm; in another embodiment, only the thickness of the pot wall non-stick layer 22 is required to be in the range of 30-180 μm; in a more preferred embodiment, the thickness of the pan bottom non-stick layer 21 is in the range of 80-300 μm and the thickness of the pan wall non-stick layer 22 is in the range of 30-180 μm. In any of the above embodiments, if the thickness is within the above range, the non-stick layer 2 is ensured not to be too thin and to be peeled off or exposed due to abrasion during long-term use, and has a long non-stick life. Moreover, the thicker non-stick layer 21 of the pan bottom can enable the temperature of the pan bottom area 11 to rise slowly, the pan wall area 12 to be far away from a heat source, and the thinner non-stick layer 22 of the pan wall enables the temperature of the pan wall area 12 to rise quickly, so that the temperature rising speeds of the pan bottom area 11 and the pan wall area 21 are close, the heat transfer on the inner surface of the pan is uniform, and the oil smoke problem caused by overhigh local temperature is avoided; and the problem of non-stick layer damage caused by long-term local high temperature is also avoided.
Illustratively, the thickness of the non-stick layer 21 can be specifically selected from 80 μm, 100 μm, 180 μm, 250 μm, 300 μm, and the like. At such a thickness, the performance of the pan bottom non-stick layer 21 is optimal. Also, illustratively, the thickness of the pot wall non-stick layer 22 may be specifically selected to be 30 μm, 50 μm, 80 μm, 120 μm, and 180 μm. At such thicknesses, the performance of the pan wall non-stick layer 22 is optimal.
In a particular embodiment, the thickness of the pan bottom non-stick layer 21 and the transition non-stick layer 23 are both in the range of 80-300 μm, and/or the thickness of the pan wall non-stick layer 22 is in the range of 30-180 μm. That is, in the case where it is satisfied that the thicknesses of the pan bottom non-stick layer 21 and the transition non-stick layer 23 are greater than the thickness of the pan wall non-stick layer 22, in one embodiment, it is only necessary that the thicknesses of the pan bottom non-stick layer 21 and the transition non-stick layer 23 are in the range of 80 to 300 μm; in another embodiment, only the thickness of the pot wall non-stick layer 22 is required to be in the range of 30-180 μm; in a more preferred embodiment, the thickness of the pan bottom non-stick layer 21 and the transition non-stick layer 23 is in the range of 80-300 μm, and the thickness of the pan wall non-stick layer 22 is in the range of 30-180 μm. In any of the above embodiments, if the thickness is within the above range, the non-stick layer 2 is ensured not to be too thin and to be peeled off or exposed due to abrasion during long-term use, and has a long non-stick life.
Illustratively, the thicknesses of the pan bottom non-stick layer 21 and the transition non-stick layer 23 may be specifically selected to be 80 μm, 100 μm, 180 μm, 250 μm, 300 μm, and the like. At such thicknesses, the pan bottom non-stick layer 21 and the transition non-stick layer 23 perform best. Illustratively, the thickness of the pot wall non-stick layer 22 may be specifically selected to be 30 μm, 50 μm, 80 μm, 120 μm, and 180 μm. At such a thickness, the performance of the pan bottom non-stick layer 21 is optimal.
Specifically, the height of the projection of the transition zone 13 in the vertical direction is the same as the height of the projection of the pan wall zone 12 in the vertical direction. As shown in fig. 2, i.e., H1 and H2 are equal, in other words, bottom region 11 is transition region 13 at a position of one-half height of pot body 1 except bottom region 11, and pot wall region 12 is at a position of one-half height of pot body 1 at the pot opening of pot body 1. For cooking utensils suitable for stir-frying, it is often the case that the pan is lifted for the convenience of handling a ladle or the like. In the process of turning the spoon, the food to be fried is turned to a certain height, so that the height of the transition area 13 cannot be too low. The provision of the transition zone 13 at the same height as the pan wall zone 12 enables the cooking appliance to be adapted for use in a stir-fry situation.
Further, the thickness range of the pot body 1 can be set to be 0.5mm-2mm, and in the thickness range, the pot body 1 has enough strength and the heat conduction is fast, so that the cooking appliance can be suitable for the situation of quick frying. In particular, the thickness of the pan body 1 may be 0.5mm, 1mm, 1.5mm or 2mm, at which the performance of the pan body 1 is optimal.
In a particular embodiment, the non-stick layer 2 is a layer of diatomaceous earth, a layer of bentonite, a layer of graphite fluoride, a layer of molybdenum disulfide or a layer of zeolite.
Specifically, when the non-stick layer 2 is an inorganic porous material layer, the inorganic porous material layer is a diatomite layer, a bentonite layer or a zeolite layer. Because the diatomite, the bentonite or the zeolite and the like are natural inorganic porous materials, the raw materials are convenient to obtain, and the manufacturing cost is low.
When the non-stick layer 2 is a self-lubricating material layer, the self-lubricating material layer is a graphite layer, a graphite fluoride layer and a molybdenum disulfide layer. Because the graphite layer, the graphite fluoride layer or the molybdenum disulfide layer and the like are natural self-lubricating materials, the raw materials are convenient to obtain, and the manufacturing cost is low.
Specifically, when the non-stick layer 2 is an inorganic porous material layer, and the inorganic porous material layer is a diatomite layer, a bentonite layer or a zeolite layer, the thickness range of the non-stick layer 21 at the bottom of the pan is 80-200 μm; and/or the thickness of the pot wall non-stick layer 22 ranges from 30 to 100 μm. That is, when the inorganic porous material layer is a diatomite layer, a bentonite layer or a zeolite layer, in a case where the thickness of the pan bottom non-stick layer 21 is larger than that of the pan wall non-stick layer 22, in one embodiment, it is only necessary that the thickness of the pan bottom non-stick layer 21 is in the range of 80 to 200 μm; in another embodiment, only the thickness of the pot wall non-stick layer 22 is required to be in the range of 30-100 μm; in a more preferred embodiment, the thickness of the pan bottom non-stick layer 21 is in the range of 80-200 μm and the thickness of the pan wall non-stick layer 22 is in the range of 30-100 μm. In any of the above embodiments, if the thickness is within the range, the cooking utensil will not be easily scratched and worn, the service life is longer, and the heat transfer on the inner surface of the pot is uniform.
Illustratively, when the non-stick layer 2 is an inorganic porous material layer, the thickness of the pan bottom non-stick layer 21 of the inorganic porous material layer can be specifically selected to be 80 μm, 90 μm, 120 μm, 135 μm, 200 μm, and the like. At such a thickness, the performance of the pan bottom non-stick layer 21 is optimal. Also, illustratively, the thickness of the pot wall non-stick layer 22 is in the range of 30-100 μm. The thickness of the pot wall non-stick layer 22 can be selected from 30 μm, 35 μm, 50 μm, 75 μm, 100 μm, and the like. At such thicknesses, the performance of the pan wall non-stick layer 22 is optimal.
In a specific embodiment, when the non-stick layer 2 is a self-lubricating material layer, the self-lubricating material layer is a graphite layer, a graphite fluoride layer or a molybdenum disulfide layer, and the thickness range of the non-stick layer 21 at the bottom of the pan is 150-; and/or the thickness of the pot wall non-stick layer 22 ranges from 50 to 180 μm. That is, when the self-lubricating material layer is a graphite layer, a graphite fluoride layer or a molybdenum disulfide layer, under the condition that the thickness of the non-stick layer 21 of the pan bottom is greater than that of the non-stick layer 22 of the pan wall, in an embodiment, the thickness range of the non-stick layer 21 of the pan bottom is only required to be 150-; in another embodiment, only the thickness of the pot wall non-stick layer 22 is required to be in the range of 50-180 μm; in a more preferred embodiment, the thickness of the non-stick layer 21 on the bottom of the pot is in the range of 150-300 μm, and the thickness of the non-stick layer 22 on the wall of the pot is in the range of 50-180 μm. In any of the above embodiments, if the thickness is within the range, the cooking utensil will not be easily scratched and worn, the service life is longer, and the heat transfer on the inner surface of the pot is uniform.
Illustratively, when the non-stick layer 2 is a self-lubricating material layer, the thickness of the non-stick layer 21 of the self-lubricating material layer can be specifically selected to be 150 μm, 160 μm, 200 μm, 270 μm and 300 μm. At such a thickness, the performance of the pan bottom non-stick layer 21 is optimal. Also, illustratively, the thickness of the pot wall non-stick layer 22 is in the range of 50-180 μm. The thickness of the pot wall non-stick layer 22 can be selected from 50 μm, 60 μm, 100 μm, 140 μm, 180 μm, and the like. At such thicknesses, the performance of the pan wall non-stick layer 22 is optimal.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (11)
1. A cooking appliance, comprising:
a pan body (1) comprising a pan bottom region (11) and a pan wall region (12);
the non-stick layer (2), the non-stick layer (2) is an inorganic porous material layer or a self-lubricating material layer; the non-stick layer (2) comprises a pan bottom non-stick layer (21) covering the pan bottom area (11) and a pan wall non-stick layer (22) covering the pan wall area (12);
the thickness of the non-stick layer (21) on the pot bottom is larger than that of the non-stick layer (22) on the pot wall.
2. The cooking appliance according to claim 1, wherein the pan body (1) further comprises a transition region (13) connecting the pan bottom region (11) and the pan wall region (12);
the non-stick layer (2) further comprises a transition non-stick layer (23) covering the transition area (13);
the thickness of the pan bottom non-stick layer (21) is greater than or equal to that of the transition non-stick layer (23);
the thickness of the transition non-stick layer (23) is larger than that of the pot wall non-stick layer (22).
3. The cooking appliance according to claim 2, wherein the thickness of the non-stick layer (2) is gradually reduced from the center of the pan bottom region (11) to the upper end opening of the pan wall region (12).
4. The cooking appliance according to claim 2, wherein the pan bottom non-stick layer (21) is a uniform, equally thick layer;
the thicknesses of the transition non-stick layer (23) and the pot wall non-stick layer (22) are gradually reduced from one end close to the pot bottom area (11) to one end close to the upper end opening of the pot wall area (12).
5. The cooking appliance according to any one of claims 2 to 4, wherein: the thickness range of the pot bottom non-stick layer (21) and the transition non-stick layer (23) is 80-300 mu m, and/or the thickness range of the pot wall non-stick layer (22) is 30-180 mu m.
6. The cooking appliance according to any one of claims 2 to 4, wherein: the height of the projection of the transition area (13) in the vertical direction is the same as the height of the projection of the pot wall area (12) in the vertical direction.
7. The cooking appliance according to any one of claims 1 to 4, wherein: the thickness range of the pot body (1) is 0.5mm-2 mm.
8. The cooking appliance according to any one of claims 1 to 4, wherein: the thickness range of the non-stick layer (21) at the bottom of the pan is 80-300 μm; and/or
The thickness range of the pot wall non-stick layer (22) is 30-180 μm.
9. The cooking appliance according to any one of claims 1 to 4, wherein the layer of inorganic porous material is a layer of diatomaceous earth, bentonite or graphite; the self-lubricating material layer is a graphite fluoride layer, a molybdenum disulfide layer or a zeolite layer.
10. The cooking appliance according to any one of claims 1 to 4, wherein the layer of inorganic porous material is a layer of diatomaceous earth, bentonite or zeolite;
the thickness range of the non-stick layer (21) at the bottom of the pan is 80-200 μm; and/or
The thickness range of the pot wall non-stick layer (22) is 30-100 μm.
11. The cooking appliance according to any one of claims 1 to 4, wherein the layer of self-lubricating material is a graphite layer, a graphite fluoride layer or a molybdenum disulfide layer;
the thickness range of the non-stick layer (21) at the bottom of the pan is 150-300 mu m; and/or
The thickness range of the pot wall non-stick layer (22) is 50-180 μm.
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| CN115399629A (en) * | 2022-09-28 | 2022-11-29 | 武汉苏泊尔炊具有限公司 | Non-stick cookware and preparation method thereof |
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| CN113180482B (en) * | 2021-04-13 | 2022-03-18 | 杭州九阳小家电有限公司 | Cooking container and manufacturing method thereof |
| CN113307494A (en) * | 2021-05-13 | 2021-08-27 | 章益鹏 | Ceramic coating added with porous material and preparation method thereof |
| CN115142001A (en) * | 2021-09-08 | 2022-10-04 | 武汉苏泊尔炊具有限公司 | Non-stick coating, preparation method thereof and cookware comprising non-stick coating |
| CN114209203B (en) * | 2021-11-30 | 2023-01-13 | 爱仕达股份有限公司 | Cooking container and manufacturing method thereof |
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| CN114231878A (en) * | 2021-12-17 | 2022-03-25 | 武汉苏泊尔炊具有限公司 | Spray coating material, preparation method thereof, coating and cooker comprising coating |
| CN114129060B (en) * | 2021-12-17 | 2023-05-16 | 武汉苏泊尔炊具有限公司 | Cooker and method for manufacturing the same |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115399629A (en) * | 2022-09-28 | 2022-11-29 | 武汉苏泊尔炊具有限公司 | Non-stick cookware and preparation method thereof |
| CN115399629B (en) * | 2022-09-28 | 2024-01-30 | 武汉苏泊尔炊具有限公司 | Non-stick cooker and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN212698557U (en) | 2021-03-16 |
| CN213097530U (en) | 2021-05-04 |
| CN212698555U (en) | 2021-03-16 |
| CN212815912U (en) | 2021-03-30 |
| CN213097532U (en) | 2021-05-04 |
| CN212678952U (en) | 2021-03-12 |
| CN213551277U (en) | 2021-06-29 |
| CN212698556U (en) | 2021-03-16 |
| CN112137425A (en) | 2020-12-29 |
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