CN213551277U

CN213551277U - Cooking utensil

Info

Publication number: CN213551277U
Application number: CN202021245533.3U
Authority: CN
Inventors: 袁华庭; 瞿义生; 张明
Original assignee: Wuhan Supor Cookware Co Ltd
Current assignee: Wuhan Supor Cookware Co Ltd
Priority date: 2019-06-28
Filing date: 2020-06-28
Publication date: 2021-06-29
Anticipated expiration: 2030-06-28
Also published as: CN213097532U; CN112137425A; CN212698556U; CN212698557U; CN212815912U; CN212698558U; CN212678952U; CN213097530U; CN212698555U

Abstract

The utility model relates to the technical field of household appliances, especially, relate to a cooking utensil. The cooking appliance includes: the pot body comprises a pot bottom area and a pot wall area, and the thickness of the pot bottom area is different from that of the pot wall area; the non-stick layer is an inorganic porous material layer or a self-lubricating material layer; the non-stick layer covers the surface of the pot body. This application can realize that heat conduction is even with the good organic combination of non-adhesion, can improve consumer's actual experience impression.

Description

Cooking utensil

Technical Field

The utility model relates to the technical field of household appliances, especially, relate to a cooking utensil.

Background

The prior cooking appliances achieve the purpose of non-stick pan mainly by two types of coatings, one is spray coating of fluorine coating such as Polytetrafluoroethylene (PTFE) coating, and the other is spray coating of ceramic coating. The two types of coatings have good non-stick effect at the beginning, but both the coatings rely on a thin surface coating layer, so that the coatings are difficult to achieve a long-term non-stick effect, and in addition, the existing non-stick coating with the surface being more than ten microns thick is easily worn, scratched and polluted in the using process, so that the non-stick property is reduced until the coatings are invalid, the service life is short, an iron shovel cannot be used, and the use experience of a user is poor.

In addition, current non-stick coating or non-stick pan structure still has the heat transfer slow, is heated uneven problem for the pan heats slowly when using, hardly carries out even heating to culinary art food, has influenced food taste, and user's culinary art experience is not good.

SUMMERY OF THE UTILITY MODEL

An object of the utility model is to provide a cooking utensil, this cooking utensil can realize that heat conduction is even with the good organic combination of non-adhesion nature, improves consumer's actual experience impression, can overcome or solve the technical problem that above-mentioned prior art exists at least partially.

In order to achieve the purpose, the technical scheme adopted by the application is as follows:

according to an aspect of the present application, there is provided a cooking appliance including:

the pot body comprises a pot bottom area and a pot wall area, and the thickness of the pot bottom area is different from that of the pot wall area;

the non-stick layer is an inorganic porous material layer or a self-lubricating material layer; the non-stick layer covers the surface of the pot body.

This cooking utensil through the regulation to the thickness in pot bottom district and pot wall district, can be so that the thermal resistance in pot bottom district and pot wall district is different, and then can be so that the heat conduction speed in pot bottom district and pot wall district is different. Specifically, under the condition that the heat source is closer to the pot bottom area, the pot wall area needs to be heated more easily by adjusting the thicknesses of the pot bottom area and the pot wall area, so that the pot wall area obtains faster heat conduction quantity, the heating speed of the pot wall area is increased, and the pot wall area can reach the temperature needed by cooking quickly. And, can make the pan distinguish the heat-conducting ability reinforcing of direction to the pot wall along pot bottom, more be favorable to the heat to distinguish the direction transmission towards the pot wall along the pot bottom to can reach even heat conduction effect, can make the food of culinary art be heated more evenly, promote culinary art and experience.

Meanwhile, the cooking utensil has non-stick performance by the aid of the low surface energy and the porous oil absorption characteristic of the inorganic porous material through the arrangement of the inorganic porous material layer or the self-lubricating material layer, and the self-lubricating material has the non-stick performance due to the self-lubricating and porous oil absorption characteristics formed by the lamellar crystals, 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 point, so that the inorganic porous material and the self-lubricating material have better thermal stability and high temperature resistance, and are stable in structure and difficult to change substances in the cooking process, so that the inorganic porous material and the self-lubricating material are difficult 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 can effectively improve cooking utensil's durability, prolong cooking utensil's life. 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.

Therefore, through the arrangement, the organic combination of uniform heat conduction and excellent non-stick performance can be realized, and the use experience of consumers can be improved.

In one possible implementation, the ratio of the thicknesses of the pan bottom region and the pan wall region ranges from 1.5: 1 to 3: 1.

if the thickness ratio of the pot bottom area to the pot wall area is less than 1.5: 1, the effect of enhancing the heat transfer from the pot bottom area to the pot wall area is not obvious, so that the effect of uniform temperature in the whole pot is not good; on the contrary, if the thickness ratio of the pot bottom area to the pot wall area exceeds 3: 1, then the thickness aggravates, and the cost increases, and it is not obvious to further promote the even effect of pan internal surface being heated. Within the thickness ratio range, the heat generated at the bottom of the pot can be effectively ensured to be uniformly conducted to the pot wall, so that the inner surface of the pot is uniformly heated.

In a possible realization, the thickness of the pot body is gradually reduced from the center of the pot bottom area to the upper end opening of the pot wall area.

Therefore, the heat conduction capability of the pot body along the direction of the pot wall is enhanced, the pot wall is favorably and uniformly heated, the heat is more favorably and uniformly conducted on the inner surface of the pot, the oil smoke generated by overhigh local temperature is avoided, and the quantity of materials used by the pot can be reduced.

In a possible implementation manner, the pot body further comprises an R corner which smoothly connects the pot bottom area and the pot wall area, and the thickness of the R corner is smaller than that of the pot bottom area and larger than that of the pot wall area.

Like this, can guarantee that the pan bottom produces the even conduction of heat to the pot wall for the pan internal surface is heated evenly, reduces the production of oil smoke in the use, can make cooking utensil's holistic weight reduction moreover.

as mentioned above, the thickness ratio can effectively ensure that the heat generated at the bottom of the pot is uniformly conducted to the pot wall, so that the inner surface of the pot is uniformly heated.

In one possible implementation manner, 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 or equal to that of the non-stick layer on the pot wall.

Therefore, the uniformity of heat conduction is improved, and the non-stick performance can be ensured.

In a possible implementation manner, the thickness of the non-stick layer on the pot bottom is 100-300 μm, and/or the thickness of the non-stick layer on the pot wall is 30-80 μm.

By adopting the thickness range of the non-stick layer on the pan bottom or the thickness range of the non-stick layer on the pan wall, the uniform heat conduction effect can be ensured, the non-stick coating can be prevented from falling off, exposing the pan bottom and the like due to abrasion in the long-term use process due to thinness, and the non-stick pan has a durable non-stick service life.

In one possible implementation, the inorganic porous material layer is a diatomite layer, a bentonite layer or a zeolite layer. Inorganic porous materials such as diatomite, bentonite or zeolite have amorphous structures, 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, a layer of oil film is always kept on the surface, the food is prevented from being fully contacted with the pot body, the non-stick mechanism of the non-stick layer is met, and the probability of sticking the pot by the food is reduced.

The self-lubricating material layer is a graphite layer, a graphite fluoride layer or a molybdenum disulfide layer. The graphite, graphite fluoride or molybdenum disulfide 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, the food is prevented from being fully contacted with the pot body, the non-stick mechanism of the non-stick layer is met, and the probability that the food sticks to the pot is reduced. In addition, the self-lubricating material has high heat conductivity coefficient, can realize the advantage of more lasting wear resistance and good non-adhesion, and is favorable for improving the heat conduction uniformity of the cookware.

In one possible implementation, the non-stick layer of the pan bottom is a diatomite layer, a bentonite layer or a zeolite layer;

the non-stick layer of the pot wall is a mixed layer of one or more of diatomite, bentonite or zeolite and one or more of graphite, graphite fluoride and molybdenum disulfide in any proportion.

In contrast, since the inorganic porous material has a low thermal conductivity and the inorganic self-lubricating material has a high thermal conductivity, the gradient increase of the thermal conductivity of the non-stick layer from the pot bottom to the pot mouth is required to realize uniform thermal conductivity, so that the non-stick layer close to the pot bottom can be at least provided with the inorganic porous material layer and the non-stick layer close to the pot mouth can be at least provided with the inorganic self-lubricating material layer. Therefore, the heat conductivity gradient from the pot bottom to the surface coating of the pot opening part is favorably ensured to be increased, and the heat conduction uniformity is favorably improved.

In one possible implementation, the non-stick layer has a porosity of 0.5% to 15%.

Within the porosity range, the stress concentration can be reduced, the generation of coating cracks is avoided, the process is easy to realize, and the hardness and the wear resistance of the coating are ensured.

In one possible implementation, the particle size of the non-stick layer is 200 mesh to 500 mesh. Therefore, the cost can be reduced and the efficiency can be improved under the condition of not influencing the non-sticking effect.

In a possible implementation manner, the pot body is further provided with a magnetic conduction layer, and the magnetic conduction layer is positioned on one side, deviating from the non-stick layer, of the pot bottom area.

The magnetic conduction layer is arranged in the pot bottom area, so that the pot can be used on the induction cooker, and the flexibility of use scenes is improved.

Drawings

Fig. 1 is a schematic structural diagram of a cooking appliance according to an exemplary embodiment of the present application;

fig. 2 is a schematic structural diagram of a cooking appliance according to another exemplary embodiment of the present application;

fig. 3 is a schematic structural diagram of a cooking appliance according to another exemplary embodiment of the present application.

Reference numerals:

10-a pot body; 101-a pan bottom region; 102-a pot wall region;

20-non-stick layer; 201-non-stick layer of pan bottom; 202-non-stick layer of pot wall;

30-magnetic conductive 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, 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 meaning of the above terms in the present application can be understood by those of ordinary skill in the art as appropriate.

It should be understood that the terms "upper," "lower," "inner," "outer," and the like in the description of the embodiments of the present application are used for descriptive purposes 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.

In one embodiment, the present application is described in further detail below with reference to specific embodiments and with reference to the attached drawings.

An embodiment of the present application provides a cooking appliance that may be a variety of commonly used cooking devices, including, by way of example and not limitation, non-stick pans, fry pans, fryers, air fryers, rice cookers, and the like.

Optionally, the cooking appliance may include a non-stick pan that is adaptable to different use environments. For example, the non-stick pan can be a non-stick pan commonly used for induction cookers; in addition, the non-stick pan can also be applied to the use environment of a gas stove and the like.

Referring to fig. 1 to 3, an embodiment of the present application provides a cooking utensil comprising a pot 10 and a non-stick layer 20:

the pot body 10 comprises a pot bottom area 101 and a pot wall area 102, and the pot bottom area 101 and the pot wall area 102 can jointly form a cooking cavity for containing food; wherein, the thickness of the pot bottom area 101 is different from that of the pot wall area 102;

the non-stick layer 20 is an inorganic porous material layer or a self-lubricating material layer; non-stick layer 20 covers the surface of pan body 10.

In one aspect, the thickness of the bottom pan region 101 and the wall pan region 102 of the cooking appliance are different. It is known from the basic knowledge of heat conduction that the thermal resistance has a certain relationship with the thickness of the material, and generally, the thicker the material is, the smaller the thermal resistance is, the slower the temperature change is, and conversely, the thinner the material is, the larger the thermal resistance is, the faster the temperature change is. In the cooking process, generally, the heat source is closer to the pot bottom area 101, the temperature of the heat source in the pot bottom area 101 is higher than that in the pot wall area 102, and if the thicknesses of the pot bottom area 101 and the pot wall area 102 are the same and the thermal resistances of the two areas are the same, the phenomena of local high temperature and uneven heat conduction of the pot bottom are easy to occur. Therefore, by adjusting the thicknesses of the pan bottom area 101 and the pan wall area 102, especially by making the thickness of the pan bottom area 101 larger than the thickness of the pan wall area 102, the heat can be conducted faster by the pan wall area 102 relative to the pan bottom area 101, the temperature of the pan wall area 102 is increased more easily, the temperature increase speed of the pan wall area 102 is increased, and thus the pan wall area 102 and the pan bottom area 101 can be synchronized to conduct the heat to the food material quickly. And, pot bottom district 101 thickness increases, and then the pan is along the heat-conducting ability reinforcing of pot bottom district 101 to pot wall district 102 direction, is favorable to the heat to transmit towards pot wall district 102 direction along pot bottom district 101 to can make the heat more even conduction on pot body 10 surface, can avoid the phenomenon of pot bottom local high temperature, also can avoid pot bottom temperature too high to produce the oil smoke, guarantee the even heat conduction effect of whole pan, and then can make the food of culinary art be heated more evenly. In addition, the thickness of the bottom area 101 is increased, so that the mass of the bottom area 101 is increased, and therefore the heat capacity of the bottom area 101 after the temperature is raised to a certain temperature is larger, and under the condition of larger heat capacity, fluctuation of temperature change of the bottom area 101 caused by cooking food is relatively smaller, so that the temperature uniformity in the pot is facilitated, and the cooking experience is improved.

On the other hand, the non-stick layer 20 is an inorganic porous material layer or a self-lubricating material layer, wherein the inorganic porous material has a good porous structure, and can adsorb a large amount of oil substances in the using process, so that a layer of oil film exists on the surface of the cooking utensil, the food is prevented from being fully contacted with the pot body 10, the non-stick mechanism of the non-stick layer 20 is met, and the probability of sticking the food to the pot is reduced. By the porous oil absorption principle of the inorganic porous material, the non-adhesiveness of the inorganic porous material can be fully exerted; and the inorganic porous material has stable crystals and high melting point, so the inorganic porous material has good thermal stability and high temperature resistance, has a stable structure in the cooking process, is not easy to generate the change of substances, and is not easy to age. The inorganic porous material has high hardness, so that the mechanical strength is high, the scratch is not easy to occur, and no problem exists even if the shovel is used for cooking, so that the durability of the cooking appliance can be effectively improved, and the service life of the cooking appliance is prolonged. Similarly, the self-lubricating material has a layered crystal structure and good interlayer slippage, 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, the food is prevented from being fully contacted with the pot body 10, the non-stick mechanism of the non-stick layer 20 is met, and the probability that the food sticks to the pot is reduced. Similarly, the self-lubricating material has stable crystals, high melting point and high hardness, so that the self-lubricating material has better thermal stability, high temperature resistance and high mechanical strength, has a stable structure in the cooking process, is not easy to change substances and is not easy to age; even when the shovel is used for cooking food, the scratch is not easy to occur. Therefore, by utilizing the characteristics of good lubricity, high temperature resistance, thermal stability, higher surface hardness, heat conductivity coefficient and the like of the self-lubricating material, the wear resistance and non-stick durability of the cooking utensil can be effectively improved, and the service life of the cooking utensil is prolonged.

In addition, the inorganic porous material layer or the self-lubricating material layer is a natural material layer, is less harmful to the environment, is healthier, more environment-friendly and nontoxic, has excellent non-stick performance, and is a durable wear-resistant non-stick layer which is more environment-friendly, more efficient and has excellent comprehensive performance.

Therefore, the cooking utensil can realize the organic combination of uniform heat conduction and excellent non-stick performance by adopting the inorganic porous material layer or the self-lubricating material layer and the matching arrangement of different pan bottom areas and pan wall area thicknesses, and the use experience of consumers is improved.

Alternatively, the thickness of the bottom region 101 may be greater than the thickness of the wall region 102. Therefore, the mode of thick bottom and thin wall is adopted, the thermal resistance of the pot wall area 102 is smaller than that of the pot bottom area 101, so that the pot wall area 102 can obtain faster heat conduction, the heating speed of the pot wall area 102 is further accelerated, the pot wall area 102 is easier to heat, and the pot wall area 102 can quickly reach the temperature required by cooking. Moreover, the thickness of the pot bottom area 101 is greater than that of the pot wall area 102, so that the heat conduction capability of the pot along the pot bottom area 101 to the pot wall area 102 is enhanced, heat can be transferred along the pot bottom area 101 to the pot wall area 102, the problem of oil smoke generated by overhigh temperature of the pot bottom due to heating with big fire can be avoided, the temperature in the pot is uniform, and the cooking experience is improved.

To further ensure uniformity of heat conduction without sticking to the pan, in particular, in some embodiments, the ratio of the thicknesses of the pan bottom region 101 and the pan wall region 102 ranges from 1.5: 1 to 3: 1. for example, the ratio of the thickness of the pan bottom region 101 to the pan wall region 102 can be, for example, 1.5: 1. 1.8: 1. 2: 1. 2.2: 1. 2.5: 1. 3: 1, etc. If the thickness ratio of the pot bottom area 101 to the pot wall area 102 is less than 1.5: 1, the effect of enhancing the heat transfer from the pot bottom area to the pot wall area is not obvious, so that the effect of uniform temperature in the whole pot is not good; conversely, if the ratio of the thickness of the pot bottom region 101 to the thickness of the pot wall region 102 exceeds 3: 1, then the thickness aggravates, and the cost increases, and it is not obvious to further promote the even effect of pan internal surface being heated. Therefore, the heat generated at the bottom of the non-stick pan can be effectively ensured to be uniformly conducted to the pan wall within the thickness ratio range, so that the inner surface of the pan is uniformly heated, the use safety of the pan can be ensured within the thickness ratio range, and the manufacturing difficulty and the processing cost of the pan are reduced.

In the pot body 10, the thickness of the pot bottom area 101 can be set to be the same at any position, and the thickness of the pot wall area 102 can also be set to be the same at any position, so that the pot is convenient to manufacture and process, and the manufacturing cost is reduced. Of course, the thickness of the pan bottom region 101 may be set to be different from place to place, for example, the thickness of the pan bottom region 101 may gradually increase or gradually decrease from the center toward the pan wall region 102, or the thickness of the pan bottom region 101 may gradually increase or gradually decrease from one end of the pan bottom region 101 to the other end of the pan bottom region 101. Likewise, the thickness of the wall section 102 may be different, for example, the thickness of the wall section 102 may gradually increase or gradually decrease from the position close to the bottom section 101 to the position far away from the bottom section 101. In general, however, the thickness of the pan bottom region 101 needs to be greater than the thickness of the pan wall region 102.

Illustratively, in some embodiments, the thickness of pan body 10 tapers from the center of pan bottom region 101 to the upper end opening of pan wall region 102. Therefore, the heat conduction capability of the pot body 10 along the direction of the pot wall is enhanced, the pot wall is favorably and uniformly heated, the uniform conduction of heat on the inner surface of the pot is more favorably realized, the oil smoke generated by overhigh local temperature can be avoided, and the quantity of materials used by the pot can be reduced.

Specifically, in some embodiments, pan body 10 further includes an R corner connecting pan bottom region 101 and pan wall region 102 smoothly, where the thickness at R corner is smaller than pan bottom region 101 and larger than pan wall region 102, that is, the thickness at R corner is between the thickness of pan bottom region 101 and the thickness of pan wall region 102, and the thickness gradually decreases from pan bottom region 101 to R corner to pan wall region 102. And the thickness ratio range of the pot bottom area 101 and the pot wall area 102 is still 1.5: 1 to 3: 1.

therefore, through the arrangement, the thermal resistance of the pot bottom area 101 is larger than that of the R corner, the thermal resistance of the R corner is larger than that of the pot wall area 102, so that the heat can be conducted faster by the pot wall area 102 relative to the R corner, and the heat can be conducted faster by the R corner relative to the pot bottom area 101, the temperature rise speed of the R corner and the pot wall area 102 is further accelerated, and the temperature required by cooking can be quickly reached by the R corner and the pot wall area 102. Moreover, the thickness of the pot bottom area 101 is larger than that of the R angle and the pot wall area 102, so that the heat conduction capability of the pot along the pot bottom area 101 in the directions of the R angle and the pot wall area 102 is enhanced, heat is more favorably transferred along the pot bottom area 101 in the directions of the R angle and the pot wall area 102 in sequence, the oil smoke problem caused by overhigh temperature of the pot bottom due to high-fire heating can be avoided, the inner surface of the pot is favorably and uniformly heated, and through the design of the thickness ratio of the pot bottom area 101 to the pot wall area 102, on the basis of ensuring that the heat generated at the bottom of the pot is uniformly conducted to the R angle and the pot wall, the overall weight of the non-stick pot can be reduced, the materials required for processing the non-stick pot are reduced, and the manufacturing cost is reduced.

Further, in some embodiments, the non-stick layer 20 includes a pan bottom non-stick layer 201 and a pan wall non-stick layer 202. The pan bottom non-stick layer 201 covers the surface of the pan bottom area 101, and the pan wall non-stick layer 202 covers the surface of the pan wall area 102;

wherein, the thickness of the non-stick layer 201 of the pan bottom is larger than or equal to the thickness of the non-stick layer 202 of the pan wall. In some cases, the thickness of the non-stick layer 201 of the pan bottom may be different from the thickness of the non-stick layer 202 of the pan wall, because the frequency of the contact between the pan bottom and food is higher during the use process, and the pan bottom is more easily scratched or abraded, so the thickness of the non-stick layer of the pan bottom needs to be increased, and thus the non-stick performance of the pan can be ensured.

Specifically, as shown in fig. 1 and fig. 2, the thickness of the pan bottom non-stick layer 201 and the thickness of the pan wall non-stick layer 202 may be the same (see fig. 2) or different (see fig. 1), and when the thicknesses of the pan bottom non-stick layer 201 and the pan wall non-stick layer 202 are different, the thickness of the pan bottom non-stick layer 201 needs to be greater than the thickness of the pan wall non-stick layer 202, so that the thicknesses of the pan bottom region 101 and the pan wall region 102 are adapted to each other, which is beneficial to improving uniformity of heat conduction, and at the same time, the non-stick property can be ensured.

Specifically, in some embodiments, the thickness of the bottom non-stick layer 201 may be 100-300 μm, and the thickness of the wall non-stick layer 202 may be less than or equal to the thickness of the bottom non-stick layer 201. Illustratively, the thickness of the pan bottom non-stick layer 201 may be, for example, any value in the range of 100 μm, 120 μm, 150 μm, 200 μm, 220 μm, 250 μm, 280 μm, 300 μm, and any two of these values.

In other embodiments, the thickness of the pot wall non-stick layer 202 may be 30 to 80 μm, and the thickness of the pot bottom non-stick layer 201 may be greater than or equal to the thickness of the pot wall non-stick layer 202. Illustratively, the thickness of the pot wall non-stick layer 202 may be, for example, any value in the range of 30 μm, 40 μm, 50 μm, 55 μm, 60 μm, 65 μm, 70 μm, 80 μm, and any two of these values.

In other embodiments, under the condition that the thickness of the bottom non-stick layer 201 is greater than or equal to the thickness of the wall non-stick layer 202, the thickness of the bottom non-stick layer 201 may be 100 μm and 300 μm, and the thickness of the wall non-stick layer 202 may be 30-80 μm. Specifically, the thickness of the pot wall non-stick layer 202 may be, for example, 30 μm, 40 μm, 50 μm, 55 μm, 60 μm, 65 μm, 70 μm, or 80 μm. The thickness of the pot bottom non-stick layer 201 may be, for example, 100 μm, 120 μm, 150 μm, 200 μm, 220 μm, 250 μm, 280 μm, 300 μm.

Specifically, in some embodiments, the inorganic porous material layer is a diatomite layer, a bentonite layer, or a zeolite layer; and the diatomite, the bentonite or the zeolite are natural inorganic porous materials, so that the raw materials are convenient to obtain, and the manufacturing cost is low. Inorganic porous materials such as diatomite, bentonite or zeolite have good porous structures, and can adsorb a large amount of oil substances in the use process, so that a layer of oil film exists on the surface of the cooking utensil, the food is prevented from being fully contacted with the pot body 10, the non-stick mechanism of the non-stick layer 20 is met, and the probability of sticking the food to the pot is reduced. By the porous oil absorption principle of the inorganic porous material, the non-adhesiveness of the inorganic porous material can be fully exerted; and the inorganic porous material has stable crystals and high melting point, so the inorganic porous material has good thermal stability and high temperature resistance, has a stable structure in the cooking process, is not easy to generate the change of substances, and is not easy to age. The inorganic porous material has high hardness, so that the mechanical strength is high, the scratch is not easy to occur, and no problem exists even if the shovel is used for cooking, so that the durability of the cooking appliance can be effectively improved, and the service life of the cooking appliance is prolonged. In addition, the inorganic porous material is a natural material, has small harm to the environment, is more environment-friendly, is healthy and nontoxic, and can ensure the body health of a user.

The self-lubricating material layer can be a graphite layer, a graphite fluoride layer or a molybdenum disulfide layer. The self-lubricating materials such as graphite, graphite fluoride and molybdenum disulfide have the advantages of convenient acquisition of raw materials and low manufacturing cost. The graphite, graphite fluoride or molybdenum disulfide 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, the food is prevented from being fully contacted with the pot body 10, the non-stick mechanism of the non-stick layer 20 is met, and the probability that the food sticks to the pot is reduced. In addition, the crystal of the self-lubricating material is stable, the melting point is high, so that the self-lubricating material has better thermal stability and high temperature resistance, and is stable in structure and not easy to change substances in the cooking process, so that the self-lubricating material is not easy to age. The self-lubricating material has high hardness and mechanical strength, and is not easy to scratch even when a shovel is used for cooking food. Therefore, by utilizing the characteristics of good lubricity, high temperature resistance, thermal stability, higher surface hardness, heat conductivity and the like of the self-lubricating material, the wear resistance and durability of the cooking utensil can be effectively improved, and the service life of the cooking utensil is prolonged. In addition, the self-lubricating material has high heat conductivity coefficient, can realize the advantage of more lasting wear resistance and good non-adhesion, and is favorable for improving the heat conduction uniformity of the cookware.

Alternatively, the diatomaceous earth, bentonite, zeolite, graphite fluoride, and molybdenum disulfide may be prepared by spray granulation or powder coating.

Optionally, the inorganic porous material diatomite, bentonite or zeolite has a thermal conductivity of 0.05W/mK-0.5W/mK. Therefore, by adopting the inorganic porous material within the range of the heat conductivity coefficient, the heat conduction uniformity of the cookware is favorably improved, and the effect of more lasting wear resistance and good non-adhesion is favorably realized.

Optionally, the heat conductivity coefficient of the molybdenum disulfide of the inorganic self-lubricating material graphite and the graphite fluoride is 100W/mK-160W/mK. Therefore, by adopting the inorganic self-lubricating material within the range of the thermal conductivity coefficient, the heat conduction uniformity of the cookware is favorably improved, and the effect of more lasting wear resistance and good non-adhesiveness is favorably realized.

Optionally, the thicknesses of the non-stick layers 20 may be uniformly distributed, and the materials or structures of the pan bottom non-stick layer 201 and the pan wall non-stick layer 202 may be different, for example, the pan bottom non-stick layer 201 may be an inorganic porous material layer, and the pan wall non-stick layer 202 may be an inorganic porous material layer, may also be a self-lubricating material layer, and may also be an inorganic porous material layer and a self-lubricating material layer.

Specifically, in some embodiments, the pan bottom non-stick layer 201 is a diatomite layer, a bentonite layer, or a zeolite layer. The non-stick layer 202 of the pot wall is a diatomite layer and a graphite layer, or a diatomite layer and a graphite fluoride layer, or a diatomite layer and a molybdenum disulfide layer, or a bentonite layer and a graphite fluoride layer, or a bentonite layer and a molybdenum disulfide layer, or a zeolite layer and a graphite fluoride layer, etc. In contrast, since the inorganic porous material layer has a low thermal conductivity and the inorganic self-lubricating material layer has a high thermal conductivity, the gradient increase of the thermal conductivity of the non-stick layer from the bottom to the mouth of the pan is required to achieve uniform thermal conductivity, and therefore the inorganic porous material layer may be disposed on the non-stick layer 201 of the bottom of the pan, and at least the self-lubricating material layer is disposed on the non-stick layer 202 of the wall of the pan. Therefore, the heat conductivity gradient from the pot bottom to the surface coating of the pot opening part is favorably ensured to be increased, and the heat conduction uniformity is favorably improved.

To further ensure the permanent non-tackiness of the non-stick layer, it is necessary to make the porosity of the non-stick layer within a suitable range. Specifically, in some embodiments, the non-stick layer 20 has a porosity of 0.5% to 15%, further can be 0.5% to 12%, further can be 1% to 10%, further can be 2% to 8%, and the like. Typical but non-limiting examples are 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 12%, 15%, and any value in the range of any two of these values. Therefore, the reasonable pores in the non-stick layer 20 can reduce stress concentration and avoid the generation of coating cracks, and if the porosity in the coating is more than 15%, the hardness and the wear resistance of the coating are greatly reduced, so that the durability of the quasicrystal coating is reduced; on the contrary, if the porosity of the coating is less than 0.5%, the process is difficult to realize.

To further ensure the permanent non-tackiness of the non-stick layer 20, it is necessary to make the particle size or particle diameter of the non-stick layer 20 within a suitable range. Specifically, in some embodiments, the non-stick layer 20 has a particle size of 200 mesh to 500 mesh, further 220 mesh to 480 mesh, further 250 mesh to 450 mesh, further 300 mesh to 400 mesh. Such as, for example, and without limitation, 200 mesh, 220 mesh, 238 mesh, 250 mesh, 300 mesh, 380 mesh, 400 mesh, 420 mesh, 450 mesh, 480 mesh, 365 mesh, 475 mesh, 500 mesh, and any value within a range of any two of these values. On one hand, if the granularity of the non-stick layer 20 is higher than 500 meshes, the powder cost is high, and if the size is too small, the structure of the surface of the powder is damaged, so that the non-stick effect of the coating is influenced; on the other hand, if the particle size of the non-stick layer 20 is less than 200 mesh, the powder preparation process is difficult and the yield efficiency is low.

According to the above description, in the cooking appliance, by adjusting the thicknesses of the pot bottom area 101 and the pot wall area 102, a uniform heat conduction effect is ensured, and cooked food can be heated more uniformly; the arrangement of the inorganic porous material layer or the self-lubricating material layer helps to prolong the service life of the non-stick material. Furthermore, the material of the pan body 10 can be selected more, so that the material selection diversity of the pan body 10 is enriched, the embodiment of the present application does not specially limit the specific type of the material of the pan body 10, and the non-stick material can be attached to the base material commonly used in the field, for example, the material of the pan body 10 can be aluminum, iron, stainless steel, titanium, and alloys and composite materials thereof.

Optionally, the material of the pan body 10 may be one or more composite base materials of aluminum/aluminum alloy, copper/copper alloy, titanium/titanium alloy, stainless steel, low-carbon steel, and iron-based material.

Further, as shown in fig. 3, in some embodiments, the bottom area 101 is provided with a magnetic conductive layer 30, and the magnetic conductive layer 30 is located on a side of the bottom area 101 away from the non-stick layer 20, that is, the magnetic conductive layer 30 may be located on a side of the pot body away from the cooking cavity. When the non-stick pan is applied to the field of induction cookers, the pan body cannot conduct magnetism, so that a magnetic conduction layer needs to be attached to the pan bottom area to improve the magnetic conduction performance of the non-stick pan.

The magnetic conduction layer 30 may be mounted on the pan bottom region 101 in various forms, and in the embodiment of the present application, specific structure or connection relationship of the magnetic conduction layer 30 is not limited.

In an optional embodiment, the magnetic conductive layer 30 is a metal magnetic conductive sheet, and the metal magnetic conductive sheet is disposed on a side of the pan bottom region 101 away from the non-stick layer 20 by cold riveting, repeated beating, or brazing.

Specifically, the above-mentioned magnetic conduction layer 30 can be a metal magnetic conduction sheet, for example, can be a stainless steel magnetic conduction sheet, and this metal magnetic conduction sheet can be set up in the bottom of a boiler district 101 through modes such as cold riveting, rethreading or brazing for bottom of a boiler district 101 can closely laminate with the metal magnetic conduction sheet, guarantees the reliability of magnetic conduction layer laminating, and simultaneously, the cost of metal magnetic conduction sheet is lower, and the processing mode is more convenient, is favorable to reducing the cost of pan.

In another optional embodiment, a holding groove may be disposed on a side of the pan bottom region 101 away from the non-stick layer 20, and the magnetic conductive layer 30 may be disposed in the holding groove, and the magnetic conductive layer 30 is located in a notch of the holding groove or flush with the notch of the holding groove.

Can make the pan use on the electromagnetism stove through set up magnetic conduction layer 30 in bottom of a boiler district 101, in addition, in order to prevent bottom of a boiler district 101 because add magnetic conduction layer 30 and cause convex problem, set up holding tank and can hold magnetic conduction layer completely in bottom of a boiler district 101, can make the bottom of a boiler keep leveling, guaranteed the stability of pan use.

In addition, the magnetic conduction layer 30 can also be a magnetic conduction coating, and the magnetic conduction coating is directly sprayed on the surface of the pan bottom area 101 on the side away from the non-stick layer 20. The magnetic conduction coating is attached to the pot bottom area 101 in a spraying mode, the structure of the magnetic conduction coating is thin, great influence on the thickness of the pot bottom area 101 cannot be generated, and the influence on the performance of the pot bottom caused by modes such as grooving or welding can be avoided.

Alternatively, the pan bottom region 101 may be a flat bottom or a circular bottom. According to the embodiment of the application, the pan bottom area 101 is preferably a flat bottom, which can be better suitable for the use environment of the induction cooker.

Specifically, this pot bottom district 101 can be flat, also can be for the circular bottom, can make the pan can adapt to different service environment, improves the adaptability of the use of pan.

In summary, the scheme of the embodiment of the present application achieves the following technical effects: the problems that the existing non-stick pan is poor in heat conduction uniformity and the non-stick service life cannot meet the requirements are effectively solved; the whole structure is simple, and the processing difficulty is low; the adhesive tape has a durable non-stick service life while meeting the use requirement, and improves the use experience of users.

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

1. A cooking appliance comprising:

a pot (10), the pot (10) comprising a pot bottom region (101) and a pot wall region (102), characterized in that the thickness of the pot bottom region (101) and the pot wall region (102) are different;

the non-stick layer (20), the non-stick layer (20) is an inorganic porous material layer or a self-lubricating material layer; the non-stick layer (20) covers the surface of the pot body (10).

2. The cooking appliance according to claim 1, wherein the ratio of the thickness of the pan bottom region (101) and the pan wall region (102) ranges from 1.5: 1 to 3: 1.

3. the cooking appliance according to claim 1, wherein the thickness of the pot (10) tapers from the center of the bottom region (101) to the upper end opening of the wall region (102).

4. The cooking appliance according to claim 1, wherein the pan body (10) further comprises an R-corner connecting the pan bottom region (101) and the pan wall region (102) smoothly, the thickness of the R-corner being smaller than the thickness of the pan bottom region (101) and larger than the thickness of the pan wall region (102).

5. The cooking appliance according to claim 4, wherein the ratio of the thickness of the pan bottom region (101) and the pan wall region (102) ranges from 1.5: 1 to 3: 1.

6. the cooking appliance according to any one of claims 1 to 5, wherein the non-stick layer (20) comprises a pan bottom non-stick layer (201) covering the pan bottom region (101) and a pan wall non-stick layer (202) covering the pan wall region (102); the thickness of the pot bottom non-stick layer (201) is larger than or equal to that of the pot wall non-stick layer (202).

7. The cooking appliance according to claim 6, wherein the thickness of the pan bottom non-stick layer (201) is 100 μm and/or the thickness of the pan wall non-stick layer (202) is 30-80 μm.

8. The cooking appliance of claim 6, wherein the layer of inorganic porous material is a layer of diatomaceous earth, bentonite or zeolite;

the self-lubricating material layer is a graphite layer, a graphite fluoride layer or a molybdenum disulfide layer.

9. The cooking appliance according to claim 8, wherein the pan bottom non-stick layer (201) is a diatomite layer, a bentonite layer or a zeolite layer;

the non-stick layer (202) of the pot wall is a diatomite layer and a graphite layer, or the diatomite layer and a graphite fluoride layer, or the diatomite layer and a molybdenum disulfide layer, or a bentonite layer and a graphite layer, or the bentonite layer and the graphite fluoride layer, or the bentonite layer and the molybdenum disulfide layer, or the zeolite layer and the graphite fluoride layer.

10. The cooking appliance according to any one of claims 1 to 5, 7 to 9, wherein the non-stick layer (20) has a porosity of 0.5% to 15%.

11. The cooking appliance according to any of the claims 1-5, 7-9, wherein the non-stick layer (20) has a particle size of 200-500 mesh.

12. Cooking appliance according to any one of claims 1 to 5, 7 to 9, wherein the pan body (10) is further provided with a magnetically conductive layer (30), the magnetically conductive layer (30) being located on a side of the pan bottom region (101) facing away from the non-stick layer (20).