DE9111901U1 - Metal cooking or frying utensils - Google Patents

Description

PATENT ATTORNEYS '"".I „

DiPL-iNG. CONRAD KÖCHLING &udiagr;/&Uacgr;' ¹ ^ - ^: - -,- -■"'-

DlPL-ING. CONRAD-JOACHIM KÖCHLING Note: Theodor Klusendick GmbH

FleyerStraße 135, D-5800 Hagen 1 v-^° ' ^K ^ '·?&eegr;

fluf(02331)81164 + 85033 JVOmerStr. OU

Fax(02331) 84840

Telegrams: Patentköchling Hagen W-5750 Menden

Accounts: Commerzbank AG, Hagen 3515095 (bank code 45040042)

Sparkasse Hagen 100012043 (bank code 45050001)

Postgiro: Dortmund 5989-460 (bank code 440100 46) _______________

VNR: 11 5.8 51

Serial No. 10385/91

_dated 23 September 1991

C JK/Li.'

Metal cooking and frying utensils

The invention relates to a cooking and frying utensil made of metal, wherein at least the base of the utensil is made of aluminum, aluminum alloys, copper, copper alloys or similar relatively soft metallic material that cannot be heated inductively, and the base is connected to an inductively heatable base part.

Such cooking and frying utensils are widely known in the state of the art. In particular, frying utensils (pans or the like) are known which are made entirely from aluminum or aluminum alloys. Furthermore, cooking utensils, for example pots or the like, are known which consist of a stainless steel pot with a molded-on sandwich base made of aluminum or the like. The base made of aluminum or a similar material is preferred for reasons of heat transfer and heat distribution.

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Since so-called induction cookers have been increasingly offered recently, it is also common to provide such cooking or frying pans with an additional base part that can be heated inductively, which is attached to the base of the cooking or frying pan in the form of a plate, for example. This attachment is relatively complex, since it is necessary to press the parts together while they are hot or to solder/weld them. Apart from the manufacturing effort, another disadvantage is that, due to the different thermal expansion coefficients of the aluminum or sandwich base and the plate made of inductively heatable material attached underneath, there is a risk that the base will buckle or that other damage can occur with regard to the attachment of the parts to one another.

Based on this state of the art, the invention is based on the object of creating a cooking and frying utensil of the generic type which has a high utility value despite being simple to manufacture.

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To solve this problem, it is proposed that the inductively heatable floor part is formed by rods, wires or similar thin molded parts made of ferritic stainless steel, preferably from fabrics, woven fabrics, expanded metal mat sections or similar material that ensures a uniform surface coverage, whereby the individual wires, rods or the like are partially embedded in the material of the floor and surrounded by it and partially protruding from the floor surface, forming the standing surface.

With this design, it is possible to cold press the molded parts into the soft metal base, whereby the desired fixation of the parts to one another is achieved. Because the individual elements of the molded parts (wires, rods, balls, grains or the like) are largely covered by the soft metal material of the base, a high level of positional security is ensured (positive locking). Because the individual wires, rods or the like partially protrude beyond the material of the base, a contact surface is formed on the cooking surface, whereby

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the cooking or frying utensils are only supported on the protruding areas of the molded parts on the lower surface. This is particularly advantageous for glass ceramic hobs, as aluminum floors or the like tend to "smear" on such glass ceramic hobs. The resulting coating is very difficult to remove. This disadvantage is avoided by the arrangement described above. In addition, the molding of the thin molded parts into the soft metal base increases its thickness, as the displaced material leads to an increase in volume, i.e. to a thicker base part with the same amount of material used.

In addition, the different thermal expansion coefficients between the ferritic stainless steel material of the thin molded parts and the soft metal base are balanced out by the elasticity of the molded parts, especially when these are arranged in the form of fabrics or the like. During molding, it is also preferred that the

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the area of the soft metal base located between the individual thin molded parts is slightly concave, which ensures better absorption of radiant heat when used on conventional hotplates. In principle, the use of such cooking and frying utensils is also possible on conventional hotplates, whereby the design according to the invention enables direct heat absorption and radiant heat in the base area despite the arrangement of the molded parts made of ferritic stainless steel, because large surface elements made of soft metal material are available for heat absorption.

A preferred further development is seen in the fact that the shaped parts forming the contact surface (wires, webs, rods or the like) are surrounded by the material of the floor over more than half of their circumference.

This achieves a high level of positional stability and promotes the volume increase of the soft metal base.

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A particularly preferred further development is seen in the fact that the distance between the adjacent molded parts, in particular the parallel webs in the case of grid-like structures, corresponds to at least approximately twice the circumference of the molded parts (webs, wires, balls, rods or the like).

It is also particularly preferred that the surface of the floor into which the molded parts are molded is dark, in particular colored or coated black, and that the protruding areas of the molded parts forming the contact surface are made of bright metal.

This design promotes the absorption of radiant heat when used on conventional hotplates, while also largely preventing damage to the coating due to mechanical impact. The coating on the base can, for example, be an anodized coating.

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A method for producing a cooking and frying utensil according to one of claims 1 to 4 consists in that, in particular in the case of a utensil part consisting entirely of soft metallic material (Al, Cu or their alloy), the molded part in the form of a net, fabric, scrim or the like is placed on the base surface and pressed in cold (at room temperature).

The manufacturing process is extremely cost-effective since the molding of the molded part (preferably a grid or the like) into the base of the tableware made of soft metallic material can take place at room temperature.

A variant of the method for producing a cooking or frying utensil according to one of claims 1 to 4, wherein the utensil consists of a pot made of stainless steel and to the bottom of which an aluminum base or similar soft metal base is forged, consists in that the soft metal base is

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the molded part in the form of a net, fabric, scrim or the like is placed on the side facing away from the pot bottom and is pressed into the soft metal base when the soft metal base is forged onto the pot bottom.

This makes it possible to attach the parts together in a single process step without additional heating.

Embodiments of the invention are shown in the drawing and described in more detail below.

It shows:

Fig. 1 and 2 show a cooking or roasting utensil in section;

Fig. 3 and 4 also seen from below;

Fig. 5 and 6 details in enlarged view.

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According to Figure 1, the cookware consists of a stainless steel pot 1, to the bottom of which a sandwich base 2 or the like made of aluminum, aluminum alloys or similar soft metallic material is forged.

In the embodiment according to Figure 2, a roasting dish 3 is shown which is made entirely of aluminum or aluminum alloys. The base 4 is formed in one piece. In both embodiments, the base 2 or 4 is connected to an inductively heated base part. This inductively heated base part is formed by rods 5, wires or similar thin molded parts made of ferritic stainless steel. Fabric or expanded metal sections are preferably used, as can be seen for example in Figure 3. Overall, the rods 5 or the like ensure a uniform surface coverage, as can be seen in Figures 3 and 4. The individual wires 5 are, as can be seen in particular in Figures 5 and 6, partially embedded in the material of the base 2 or 4 and surrounded by this material.

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whereby the wires 5 are molded in so as to protrude from the base surface and form the contact surface. Preferably, the molded parts 5 forming the contact surface are covered by the material of the base 2 or 4 over more than half of their circumference. The distance between the molded parts (wires 5) adjacent to one another corresponds to approximately twice the circumference of the molded parts (wires 5 or the like), but can also be greater. The parameters to be selected for this are, on the one hand, that sufficient distance is maintained to enable the wires 5 to be molded into the soft metal material of the base 2 or 4 without the wire 5 or the like laid adjacent to it having a disruptive effect, whereby, on the other hand, the most dense surface coverage possible is desired in order to enable even heating when used on induction stoves.

As can be seen from Figure 5 and in particular Figure 6, the surface 6 of the base 2 or 4, into which the molded parts (wires 5) are molded, is colored or coated black, while the protruding areas of the molded parts (wires 5) forming the contact surface

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- 11 5) are metallically bright.

To produce the cooking or roasting utensils according to Figure 2, which are made entirely of soft metallic material, the molded part (wire 5) in the form of a net, fabric, scrim or the like is placed on the base surface 6 and cold-pressed into place, whereby the slightly curved formation of the base elements 6 between the wires 5 takes place at the same time. A wave-like bulge forms directly on the edge of the wire 5 during the deformation, which also results in increased radiant heat absorption, particularly when used on conventional hotplates. This is shown, for example, in Figure 6.

When producing the cooking or roasting utensils according to Figure 1, the base 2 made of soft metal material can be forged onto the base of the stainless steel pot 1 in a simultaneous operation and the molded part (wires 5) placed on this can be inserted into the soft-

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- 12 pressed into the metal base.

The result is a metal cooking or frying pan that is suitable for both conventional cooking techniques and for use on so-called induction cookers.

The invention is not limited to the embodiments, but is variable in many ways within the scope of the disclosure.

All new individual and combination features disclosed in the description and/or drawing are considered essential to the invention.

Claims (4)

Klusendick 10385/91 Protection claims: 1. Cooking or frying utensils made of metal, at least the base of which is made of aluminum, aluminum alloys, copper, copper alloys or similar relatively soft metallic material which cannot be inductively heated, and the base is connected to an inductively heatable base part, characterized in that the inductively heatable base part is formed by rods, wires or similar thin molded parts (e.g. 5) made of ferritic stainless steel, preferably from fabrics, woven fabrics, expanded metal mat sections or similar material which ensures uniform surface coverage, the individual wires, rods or the like being partially embedded in the material of the base (2, 4) and enclosed by it and partially molded in so as to protrude from the base surface (6) and form the contact surface. Klusendick 10385/91 2. Cooking or roasting utensil according to claim 1, characterized in that the shaped parts (wires, webs, rods or the like) (eg 5) forming the support surface are surrounded by the material of the base (2,4) over more than half of their circumference. 3. Cooking or roasting utensils according to claim 1 or 2, characterized in that the distance between the adjacent molded parts (eg 5), in particular the mutually parallel webs in grid-like structures, corresponds to at least about twice the circumference of the molded parts (webs, wires, rods or the like). 4. Cooking or frying utensils according to one of the claims 1 to 3, characterized in that the surface (6) of the base (2,4) into which the molded parts (eg 5) are molded is colored or coated dark, in particular black, and the projecting areas of the molded parts (eg 5) forming the standing surface are of bright metal.