JP2005224329A - Container for electromagnetic cooker and method of manufacturing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a container for an electromagnetic cooker made of a material for an electromagnetic cooker, excellent in the evenness in heating, in the drawability, and in the characteristics as a cooking surface. <P>SOLUTION: The container 1 for the electromagnetic cooker comprises a material (cladding material) 2 for the electromagnetic cooker, in which a thermo-sensitive magnetic material 3 made of Ni-Fe alloy with variable magnetic permeability according to the temperature, a core material 4 made of Al and a cooking surface material 5 made of SPCD which can be drawn more easily than the thermo-sensitive magnetic material 3 made of Ni-Fe alloy are layered in the order. The material 2 for the electromagnetic cooker is formed to have a concave cooking surface 5a made of SPCD. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a container for an electromagnetic cooker and a method for manufacturing the same, and more particularly to an electromagnetic cooker container formed of a clad material having a three-layer structure including a layer made of a temperature-sensitive magnetic material and a method for manufacturing the same.

  Conventionally, a cladding material for induction heating having a three-layer structure including a layer made of a temperature-sensitive magnetic material is known (for example, see Patent Document 1). Here, the temperature-sensitive magnetic material refers to a material made of a substance whose characteristics change abruptly from ferromagnetic to paramagnetic at the Curie temperature. In this temperature-sensitive magnetic material, the efficiency of heating the temperature-sensitive magnetic material by the magnetic field decreases due to a decrease in the internal magnetic field at the Curie temperature or higher, so that self-temperature control is possible. Conventionally, a clad material has been manufactured using such a temperature-sensitive magnetic material.

FIG. 3 is a cross-sectional view showing the structure of a conventional clad material having a three-layer structure disclosed in Patent Document 1. FIG. 4 is a cross-sectional view showing an electromagnetic cooker formed using the clad material shown in FIG. Referring to FIGS. 3 and 4, a conventional clad material 101 having a three-layer structure disclosed in Patent Document 1 is made of a Fe—Ni alloy or the like, and a temperature-sensitive magnetic material whose permeability varies with temperature. 102, a metal material 103 made of Al or Cu, which is excellent in thermal conductivity, and the same material (Fe—Ni alloy or the like) as the temperature-sensitive magnetic material 102. It is formed by joining the thermal deformation preventing material 104 for preventing thermal deformation caused by the difference in thermal expansion coefficient in the same order. Further, as shown in FIG. 4, the clad material 101 having the three-layer structure is used as a flat heating plate (plate) of the electromagnetic cooker 110 for heating the electromagnetic cooker container 200 such as a pan.
JP 2001-18075 A

  However, since the conventional clad material 101 disclosed in Patent Document 1 and shown in FIGS. 3 and 4 is intended to be applied to a flat heating plate (plate) of the electromagnetic cooker 110, the cooking is concave. The case of applying to a heated container (electromagnetic cooker container 200) such as a pan having a surface is not considered. Therefore, even if the conventional clad material 101 disclosed in Patent Document 1 is applied to a container 200 for an electromagnetic cooker such as a pan, it is difficult to appropriately perform drawing for forming a concave cooking surface. There is a problem. Moreover, since the thermal deformation prevention material 104 of the clad material 101 disclosed in Patent Document 1 is not considered to be used as a cooking surface of a container for an electromagnetic cooker, it is difficult to obtain good characteristics as a cooking surface. There is also a problem.

  In addition, as the thermal deformation preventing material 104 of the clad material 101 of the above-mentioned Patent Document 1, it is conceivable to use stainless steel that has a certain degree of drawing workability. However, since stainless steel has insufficient drawability and thermal conductivity, it is difficult to properly form a deep-bottom pan by drawing, and in the case of a pan having a large bottom area, There is a problem that it is difficult to conduct heat quickly and uniformly throughout. Stainless steel also has a problem that it is difficult to obtain good characteristics as a cooking surface.

  The present invention has been made to solve the above-described problems, and one object of the present invention is for an electromagnetic cooker made of a clad material excellent in drawability, heat uniformity and cooking surface characteristics. Is to provide a container.

  Another object of the present invention is to provide a method for manufacturing a container for an electromagnetic cooker that can easily manufacture the container for an electromagnetic cooker as described above.

Means for Solving the Problems and Effects of the Invention

  In order to achieve the above object, a container for an electromagnetic cooker according to a first aspect of the present invention includes a temperature-sensitive magnetic material whose permeability varies with temperature, a central material made of a highly heat-conductive metal material, and a temperature-sensitive magnetic material. In addition, a clad material that is sequentially laminated with an iron material other than stainless steel, which is easier to draw, is formed, and the clad material is formed to have a concave cooking surface made of an iron material other than stainless steel.

  In the container for an electromagnetic cooker according to the first aspect, as described above, by using an iron material other than stainless steel, which is easy to draw, as the layer on the concave cooking surface side of the clad material, drawing processing including stainless steel is easy. Compared to the case of using a metal material that is not, drawing can be easily performed when the clad material is processed into a concave shape. Moreover, since iron materials other than stainless steel generally have a thermal conductivity greater than stainless steel, the use of an iron material other than stainless steel for the cooking surface side layer can be used for an electromagnetic cooker compared to when stainless steel is used. The temperature of the entire cooking surface of the container can be made uniform more quickly. Also, by using an iron material other than stainless steel for the layer forming the cooking surface of the clad material, unlike when using stainless steel for the layer forming the cooking surface, when cooking using a container for an electromagnetic cooker made of the clad material In addition, a very small amount of iron (bivalent iron) that is easily absorbed into the body can be eluted from the container for the electromagnetic cooking device. This makes it possible to replenish iron that is beneficial to the human body when cooking using a container for an electromagnetic cooker that uses an iron material other than stainless steel on the cooking surface, so the container for an electromagnetic cooker with excellent characteristics as a cooking surface Can be obtained. In addition, a non-stainless iron material generally has a good thermal conductivity by sequentially laminating a temperature-sensitive magnetic material, a central material made of a metal with good heat conductivity, and an iron material other than stainless steel to form a clad material. Because it has a coefficient of thermal expansion smaller than that of the metal material, the thermal deformation of the clad material due to the difference in the coefficient of thermal expansion between the temperature-sensitive magnetic material and the heat conductive metal material during heating of the container for the electromagnetic cooker It functions to hold down iron materials other than stainless steel with a small coefficient of thermal expansion. Thereby, it is possible to prevent the clad material from being thermally deformed and damaging the electromagnetic cooker container. In addition, by using a clad material containing a temperature-sensitive magnetic material, the temperature-sensitive magnetic material changes from a ferromagnetic material to a paramagnetic material when the temperature of the container for an electromagnetic cooker exceeds the Curie temperature. The magnetic field generated inside the magnetic material is reduced. Thereby, since the heating efficiency of the container for electromagnetic cookers by an electromagnetic cooker falls, it can prevent that the container for electromagnetic cookers is heated excessively. In addition, by using a metal material with excellent thermal conductivity as the central material, when heating the container for an electromagnetic cooker with an electromagnetic cooker, the cooking surface of the container for the electromagnetic cooker does not cause heat unevenness. Heat can be uniformly transferred to the entire cooking surface of the container.

  In the container for an electromagnetic cooker according to the first aspect, preferably, the temperature-sensitive magnetic material is made of a Ni—Fe based alloy, and the iron material other than stainless steel is made of a material that can be drawn more easily than the Ni—Fe based alloy. . As described above, by using the Ni—Fe alloy as the material of the temperature-sensitive magnetic material, the Ni—Fe alloy almost matches the temperature range applicable to actual cooking (for example, 40 to 600 degrees). Therefore, the electromagnetic cooker container can be more appropriately prevented from being excessively heated. Moreover, the clad material can be easily processed into a concave shape by configuring the iron material other than stainless steel so as to be made of a material that can be drawn more easily than the Ni—Fe-based alloy.

  In the container for an electromagnetic cooker according to the first aspect, preferably, the central member is made of a material having a thermal conductivity of 100 W / m · K or more. By using such a central material having a good thermal conductivity, when heating the container for an electromagnetic cooker with an electromagnetic cooker, the cooking surface of the container for the electromagnetic cooker can be easily produced without causing unevenness of heat on the cooking surface. Heat can be transmitted evenly over the entire cooking surface of the container.

  In this case, the central material is preferably made of either Cu or Al. Thus, if either Cu or Al is used as the material for the center material, Cu and Al are low in cost and excellent in thermal conductivity. It can be manufactured at low cost. Moreover, when Al is used as the material of the central material, an effect that the electromagnetic cooker container can be further reduced in weight can be obtained.

  The container for an electromagnetic cooker according to the second aspect of the present invention includes a temperature-sensitive magnetic material whose permeability changes with temperature, a central material made of Cu, and a cooking face material that is easier to draw than the temperature-sensitive magnetic material. The clad material is sequentially laminated, and the clad material is formed to have a concave cooking surface.

  In the container for an electromagnetic cooker according to the second aspect, as described above, the cooking surface material that is easier to draw than the temperature-sensitive magnetic material is used for the concave cooking surface side layer of the clad material. Compared to the case of using a metal material including a magnetic material that is not easy to be drawn, drawing can be easily performed when the clad material is processed into a concave shape. In addition, by using Cu as the central material, since Cu has a particularly high thermal conductivity compared to other metals, cooking of the container for an electromagnetic cooker is easier than when other metals are used as the central material. Heat can be transmitted more uniformly over the entire surface. In addition, since the center material is made of Cu having a relatively high melting point, the processing temperature can be set higher during annealing compared to the case where the center material is made of another metal having a low melting point. The joining of the temperature-sensitive magnetic material and the center material made of Cu and the joining of the center material made of Cu and the cooking surface material can be easily and reliably performed. In addition, by using a clad material containing a temperature-sensitive magnetic material, the temperature-sensitive magnetic material changes from a ferromagnetic material to a paramagnetic material when the temperature of the container for an electromagnetic cooker exceeds the Curie temperature. The magnetic field generated inside the magnetic material is reduced. Thereby, since the heating efficiency of the container for electromagnetic cookers by an electromagnetic cooker falls, it can prevent that the container for electromagnetic cookers is heated excessively.

  In the container for an electromagnetic cooker according to the second aspect, preferably, the cooking surface material is made of an iron material other than stainless steel. If comprised in this way, the drawing process at the time of processing a clad material into a concave shape can be performed easily compared with the case where the cooking surface material uses the metal material which contains stainless steel which is not easy to draw. Moreover, since iron materials other than stainless steel generally have a thermal conductivity greater than stainless steel, the use of iron materials other than stainless steel for cooking face materials makes it easier to use stainless steel than cooking surface materials. The temperature of the entire cooking surface of the cooking vessel container can be made uniform more quickly. Also, by using an iron material other than stainless steel for the cooking surface material, unlike the case of using stainless steel for the cooking surface material, a small amount of iron (divalent iron) that is easily absorbed into the body from the container for an electromagnetic cooker during cooking. Can be eluted. This makes it possible to replenish iron that is beneficial to the human body when cooking using a container for an electromagnetic cooker that uses an iron material other than stainless steel on the cooking surface, so the container for an electromagnetic cooker with excellent characteristics as a cooking surface Can be obtained. Moreover, since iron materials other than stainless steel have a thermal expansion coefficient smaller than that of Cu, the clad material caused by the difference in thermal expansion coefficient between the temperature-sensitive magnetic material and Cu at the time of heating the container for an electromagnetic cooker. It functions so that iron materials other than stainless steel with a small coefficient of thermal expansion are suppressed. Thereby, it is possible to prevent the clad material from being thermally deformed and damaging the electromagnetic cooker container.

  The manufacturing method of the container for an electromagnetic cooker according to the third aspect of the present invention is a temperature-sensitive magnetic material whose permeability changes with temperature, a central material made of a highly heat-conductive metal material, and a drawing process more than the temperature-sensitive magnetic material. There are provided a step of forming a clad material by sequentially laminating easy iron materials other than stainless steel, and a step of forming a concave cooking surface made of an iron material other than stainless steel by drawing the clad material.

  In the method for manufacturing a container for an electromagnetic cooker according to the third aspect, as described above, a squeeze containing stainless steel is used by using an iron material other than stainless steel, which is easy to squeeze, for the concave cooking surface side layer of the clad material. Compared to the case of using a metal material that is not easy to process, the step of forming a concave cooking surface can be easily performed by drawing the clad material. Moreover, since iron materials other than stainless steel generally have a thermal conductivity greater than stainless steel, the use of iron materials other than stainless steel for cooking face materials makes it easier to use stainless steel than cooking surface materials. The temperature of the entire cooking surface of the cooking vessel container can be made uniform more quickly. Also, by using an iron material other than stainless steel for the layer forming the cooking surface of the clad material, unlike when using stainless steel for the layer forming the cooking surface, when cooking using a container for an electromagnetic cooker made of the clad material In addition, a very small amount of iron (bivalent iron) that is easily absorbed into the body can be eluted from the container for the electromagnetic cooking device. This makes it possible to replenish iron that is beneficial to the human body when cooking using a container for an electromagnetic cooker that uses an iron material other than stainless steel on the cooking surface, so the container for an electromagnetic cooker with excellent characteristics as a cooking surface Can be obtained. In addition, a non-stainless iron material generally has a good thermal conductivity by sequentially laminating a temperature-sensitive magnetic material, a central material made of a metal with good heat conductivity, and an iron material other than stainless steel to form a clad material. Because it has a coefficient of thermal expansion smaller than that of the metal material, the thermal deformation of the clad material due to the difference in the coefficient of thermal expansion between the temperature-sensitive magnetic material and the heat conductive metal material during heating of the container for the electromagnetic cooker It functions to hold down iron materials other than stainless steel with a small coefficient of thermal expansion. Thereby, it is possible to prevent the clad material from being thermally deformed and damaging the electromagnetic cooker container. In addition, by using a clad material containing a temperature-sensitive magnetic material, the temperature-sensitive magnetic material changes from a ferromagnetic material to a paramagnetic material when the temperature of the container for an electromagnetic cooker exceeds the Curie temperature. The magnetic field generated inside the magnetic material is reduced. Thereby, since the heating efficiency of the container for electromagnetic cookers by an electromagnetic cooker falls, it can prevent that the container for electromagnetic cookers is heated excessively. In addition, by using a metal material with excellent thermal conductivity as the central material, when heating the container for an electromagnetic cooker with an electromagnetic cooker, the cooking surface of the container for the electromagnetic cooker does not cause heat unevenness. Heat can be uniformly transferred to the entire cooking surface of the container.

  In the method for manufacturing a container for an electromagnetic cooker according to the third aspect, preferably, the temperature-sensitive magnetic material is made of a Ni—Fe based alloy, and the iron material other than stainless steel is easier to draw than the Ni—Fe based alloy. Made of material. As described above, by using the Ni—Fe alloy as the material of the temperature-sensitive magnetic material, the Ni—Fe alloy almost matches the temperature range applicable to actual cooking (for example, 40 to 600 degrees). Therefore, the electromagnetic cooker container can be more appropriately prevented from being excessively heated. Moreover, the clad material can be easily processed into a concave shape by configuring the iron material other than stainless steel so as to be made of a material that can be drawn more easily than the Ni—Fe-based alloy.

  In the method for manufacturing a container for an electromagnetic cooker according to the third aspect, preferably, the central member is made of a material having a thermal conductivity of 100 W / m · K or more. By using such a central material having a good thermal conductivity, when heating the container for an electromagnetic cooker with an electromagnetic cooker, the cooking surface of the container for the electromagnetic cooker can be easily produced without causing unevenness of heat on the cooking surface. Heat can be transmitted evenly over the entire cooking surface of the container.

  In this case, the central material is preferably made of either Cu or Al. Thus, if either Cu or Al is used as the material for the center material, Cu and Al are low in cost and excellent in thermal conductivity. It can be manufactured at low cost. Moreover, when Al is used as the material of the central material, an effect that the electromagnetic cooker container can be further reduced in weight can be obtained.

  Hereinafter, an embodiment of the present invention will be specifically described with reference to the drawings.

  FIG. 1 is a cross-sectional view illustrating a structure of a container for an electromagnetic cooker according to an embodiment of the present invention. FIG. 2 is a cross-sectional view showing the structure of an electromagnetic cooker material (cladding material) that constitutes the electromagnetic cooker container shown in FIG. 1. The material for the electromagnetic cooker is an example of the “cladding material” of the present invention.

  With reference to FIG. 1 and FIG. 2, the container 1 for electromagnetic cookers by one Embodiment of this invention is formed of the raw material (clad material) 2 for electromagnetic cookers which has the concave cooking surface 5a. This electromagnetic cooker material 2 is composed of a temperature-sensitive magnetic material 3 made of a Ni—Fe alloy having a thickness of about 0.03 mm to about 1.0 mm, and Al having a thickness of about 0.3 mm to about 6.0 mm. The center material 4 and the cooking surface material 5 made of SPCD having a thickness equal to or less than the thickness of the center material 4 made of Al are joined in the same order. The cooking surface material 5 made of SPCD is an example of the “iron material other than stainless steel” in the present invention.

  Moreover, as a manufacturing method of the container 1 for electromagnetic cookers by this embodiment, first, the hoop material of the Ni-Fe-type alloy which has a thickness of 0.03 mm-1.0 mm is temperature: 700 degreeC or more and 1000 degrees C or less (preferably 850 ° C. or higher and 900 ° C. or lower), and heating time: 10 minutes or longer and 4 hours or shorter (preferably 15 minutes or longer and 3 hours or shorter), thereby annealing the temperature-sensitive magnetic material 3 made of a Ni—Fe-based alloy. Form. In this case, productivity can be improved by setting the heating time to 4 hours or less. Next, the temperature sensitive magnetic material 3 made of this Ni—Fe alloy is added to the center material 4 made of Al having a thickness of 0.3 mm to 6.0 mm and the cooking made of SPCD having a thickness less than the thickness of the center material 4. In the state where the face materials 5 are overlapped, cold pressing is performed at a rolling reduction of 10% to 50%. Thereafter, diffusion annealing is performed at a temperature of 300 ° C. to 500 ° C. for 3 hours to 9 hours. Thereby, the thermosensitive magnetic material 3 made of a Ni—Fe-based alloy, the center material 4 made of Al, and the cooking face material 5 made of SPCD are joined together to form the electromagnetic cooker material 2 shown in FIG. . And the container 1 for electromagnetic cookers which has the concave cooking surface 5a by this embodiment shown in FIG. 1 is formed by performing deep drawing processing to this raw material 2 for electromagnetic cookers using a punch.

  In the present embodiment, as described above, the use of a cooking face material made of metal that is not easy to be drawn by using SPCD that is easy to draw as the concave cooking face material 5 of the electromagnetic cooker material 2. Compared to, the electromagnetic cooker material 2 can be easily drawn into a concave shape. Moreover, since SPCD has a thermal conductivity larger than that of stainless steel, the cooking surface of the container 1 for an electromagnetic cooker is used by using the cooking surface material 5 made of SPCD, compared to the case where a cooking surface material made of stainless steel is used. The entire temperature can be made uniform more quickly.

  Moreover, in this embodiment, as described above, by using SPCD as the cooking face material 5 of the electromagnetic cooker material 2, unlike the case of using stainless steel as the cooking face material, the electromagnetic cooking made of the electromagnetic cooker material 2 is used. When cooking using the container 1, a small amount of iron (bivalent iron) that can be easily absorbed into the body can be eluted from the container 1. In this case, the amount of iron to be eluted (bivalent iron) is within the range of intake required by the human body for one day. Thereby, when cooking using the container 1 for an electromagnetic cooker that uses SPCD on the cooking surface, it is possible to replenish iron that is beneficial to the human body, so the container 1 for an electromagnetic cooker that has excellent characteristics as a cooking surface can be obtained. Can be obtained. In addition, when cooking using the container for electromagnetic cookers which consists of a clad material which uses stainless steel as a cooking surface material, it is known that iron will hardly elute from the container for electromagnetic cookers.

  In the present embodiment, as described above, the temperature-sensitive magnetic material 3 made of a Ni—Fe-based alloy, the central material 4 made of Al, and the cooking face material 5 made of SPCD are sequentially laminated for an electromagnetic cooker. By forming the material 2, the SPCD has a thermal expansion coefficient smaller than that of Al, so that the thermal expansion coefficient of the temperature-sensitive magnetic material 3 and the central material 4 during heating of the electromagnetic cooker container 1 is reduced. The thermal deformation of the electromagnetic cooker material 2 due to the difference can be suppressed by the cooking surface material 5 made of SPCD having a small coefficient of thermal expansion. Thereby, it is possible to prevent the electromagnetic cooker container 1 from being damaged due to the heat deformation of the electromagnetic cooker material 2.

  Moreover, in this embodiment, as mentioned above, the temperature of the container 1 for electromagnetic cookers exceeded Curie temperature by using the raw material 2 for electromagnetic cookers containing the temperature-sensitive magnetic material 3 which consists of a Ni-Fe-type alloy. At this time, since the characteristics of the Ni—Fe based alloy change from ferromagnetic to paramagnetic, the magnetic field generated inside the temperature sensitive magnetic material 3 made of the Ni—Fe based alloy is reduced. Thereby, since the heating efficiency of the container 1 for electromagnetic cookers falls, it can prevent that the container 1 for electromagnetic cookers is heated excessively.

  Further, in the present embodiment, as described above, by using the central material 4 made of Al, Al is low in cost and light in weight, and has excellent thermal conductivity. When the container 1 is heated, heat can be uniformly transmitted to the entire cooking surface of the electromagnetic cooker container 1 without causing unevenness of heat on the cooking surface of the electromagnetic cooker container 1. Thereby, the lightweight container 1 for electromagnetic cookers excellent in heat uniformity can be formed at low cost.

  Moreover, in this embodiment, as mentioned above, by making the thickness of the cooking surface material 5 made of SPCD equal to or less than the thickness (0.3 mm to 6.0 mm) of the central material 4 made of Al, the material 2 for an electromagnetic cooker. While maintaining the drawing workability, it is possible to prevent the lightening effect due to the use of Al for the center material 4 from being disturbed.

  In the present embodiment, as described above, the temperature condition of diffusion annealing for joining the temperature-sensitive magnetic material 3 made of Ni—Fe alloy, the central material 4 made of Al, and the cooking face material 5 made of SPCD is made of Al. By setting the temperature to 300 ° C. to 500 ° C., which is lower than the melting point (about 650 ° C.), Al and SPCD that are difficult to press can be pressed firmly.

  In order to confirm the effect of the electromagnetic cooker container 1 according to the present embodiment described above, the following comparative experiment was performed. In this comparative experiment, a container for an electromagnetic cooker according to Examples 1 and 2 corresponding to the present invention and a container for an electromagnetic cooker according to Comparative Examples 1 to 4 not corresponding to the present invention were produced. Details will be described below.

[Production of temperature-sensitive magnetic material]
First, Ni-Fe-based alloy hoop material having a thickness of 0.6 mm is annealed by holding it at 800 ° C. for 1 hour in a batch-type annealing furnace to completely remove the processing strain and thereby remove Ni. A temperature-sensitive magnetic material was produced by recrystallizing the Fe-based alloy. In Example 1 and Comparative Examples 1 to 4, the Ni—Fe alloy (Ni: 36 mass%, Fe: 64 mass%) was used as the Ni—Fe alloy constituting this temperature-sensitive magnetic material. In Example 2, a Ni—Cr—Fe alloy (Ni: 38 mass%, Cr: 8 mass%, Fe: 54 mass%) was used.

[Production of materials for electromagnetic cookers (cladding materials)]
Next, in Example 1 and Example 2, Al (Al: 99.9 mass% or more of Al) having a thickness of 1.0 mm was applied to the temperature-sensitive magnetic material made of the Ni—Fe-based alloy formed by the above-described process. Cold welding was performed at a rolling reduction of 20% to 40% in a state where a center material made of an alloy) and a cooking surface material made of SPCD having a thickness of 1.0 mm were sequentially overlapped. Thereafter, diffusion annealing was performed at a temperature of 300 ° C. to 500 ° C. for 6 hours. Thus, a thermosensitive magnetic material made of a Ni—Fe-based alloy, a central material made of Al, and a cooking face material made of SPCD were joined to produce a material for a three-layered electromagnetic cooker (clad material). Moreover, in the comparative example 1 and the comparative example 2, it replaced with the cooking surface material which consists of SPCD of Example 1 and Example 2, and used the cooking surface material which consists of SUS430 and SUS304, respectively. Moreover, in the comparative example 3, the cooking surface material which consists of the same Ni-Fe alloy (Ni: 36 mass%, Fe: 64 mass%) as a thermosensitive magnetic material was used. Moreover, in the comparative example 4, it replaced with the center material which consists of Al of Example 1 and Example 2, and used the center material which consists of Ni.

[Production of container for electromagnetic cooker]
Next, each of the electromagnetic cooker materials (cladding materials) according to Example 1, Example 2 and Comparative Examples 1 to 4 produced by the above process is deep-drawn using a punch, thereby forming a concave shape. A container for an electromagnetic cooker having a cooking surface was produced. Here, the maximum reduction load and thermal conductivity applied to the punches were measured for the materials for the electromagnetic cooker (cladding material) according to Example 1, Example 2, and Comparative Examples 1 to 4. The results are shown in Table 1 below.

上記表１を参照して、比較例１および比較例２におけるＳＵＳ４３０およびＳＵＳ３０４からなる調理面材を使用したクラッド材では、実施例１および実施例２におけるＳＰＣＤからなる調理面材を使用したクラッド材（最大圧下荷重：０．５５ｔｏｎ、０．５４ｔｏｎ）に比べて、ポンチに約１．４倍の最大圧下荷重（０．７６ｔｏｎ、０．７８ｔｏｎ）が加わったことが判明した。これにより、比較例１および２によるステンレス（ＳＵＳ３４０やＳＵＳ３０４など）に比べて、実施例１および２による鉄材（ＳＰＣＤ）の方がより絞り加工性に優れていることが確認された。また、比較例３による感温磁性材と同じＮｉ−Ｆｅ合金からなる調理面材を使用したクラッド材や、比較例４によるＮｉからなる中心材を使用したクラッド材では、実施例１および実施例２（最大圧下荷重：０．５５ｔｏｎ、０．５４ｔｏｎ）に比べて、ポンチに約１．２倍の最大圧下荷重（０.６４ｔｏｎ、０．６３ｔｏｎ）が加わったことが判明した。これにより、比較例３によるＮｉ−Ｆｅ合金よりも実施例１および２の鉄材（ＳＰＣＤ）の方がより絞り加工性に優れていることが確認された。また、中心材にＮｉを使用した比較例４では、中心材にＡｌを使用した実施例１および実施例２に比べて、クラッド材全体の熱伝導率が約５０％に低下している。これにより、Ｎｉに比べて熱伝導性に優れたＡｌを用いることによって、クラッド材全体の熱伝導率を向上させることができることが確認された。

Referring to Table 1 above, in the clad material using the cooking surface material made of SUS430 and SUS304 in Comparative Example 1 and Comparative Example 2, the clad material using the cooking surface material made of SPCD in Example 1 and Example 2 Compared to (maximum rolling load: 0.55 ton, 0.54 ton), it was found that the maximum rolling load (0.76 ton, 0.78 ton) was applied to the punch about 1.4 times. Accordingly, it was confirmed that the iron material (SPCD) according to Examples 1 and 2 was more excellent in drawing workability than the stainless steel (SUS340, SUS304, etc.) according to Comparative Examples 1 and 2. In addition, in the clad material using the cooking surface material made of the same Ni—Fe alloy as the temperature-sensitive magnetic material according to Comparative Example 3 and the clad material using the central material made of Ni according to Comparative Example 4, Example 1 and Example 2 (maximum rolling load: 0.55 ton, 0.54 ton), it was found that the maximum rolling load (0.64 ton, 0.63 ton) was applied to the punch approximately 1.2 times. Thus, it was confirmed that the iron materials (SPCD) of Examples 1 and 2 were more excellent in drawing workability than the Ni—Fe alloy according to Comparative Example 3. Further, in Comparative Example 4 in which Ni is used for the central material, the thermal conductivity of the entire cladding material is reduced to about 50% as compared with Examples 1 and 2 in which Al is used for the central material. Thereby, it was confirmed that the thermal conductivity of the entire cladding material can be improved by using Al, which has better thermal conductivity than Ni.

  The embodiments and examples disclosed this time should be considered as illustrative in all points and not restrictive. The scope of the present invention is shown not by the above description of the embodiments and examples but by the scope of claims for patent, and includes all modifications within the meaning and scope equivalent to the scope of claims for patent.

  For example, in the said embodiment, although the cooking face material which consists of SPCD was used, this invention is not restricted to this, You may use iron materials other than SPCD. For example, other cold rolled steel plates (SPC materials) such as SPCE and SPCEN may be used.

  In the above embodiment, the central material made of Al is used. However, the present invention is not limited to this, and a central material made of another metal having a thermal conductivity of 100 W / m · K or more such as Cu is used. Also good.

  Moreover, in the said embodiment, a Ni-Fe alloy (Ni: 36 mass%, Fe: 64 mass%) or a Ni-Cr-Fe alloy (Ni: 38 mass%, Cr: 8 mass%, Fe as a temperature-sensitive magnetic material. However, the present invention is not limited to this, and Ni—Fe alloys (Ni: 30 to 100% by mass, Fe: remaining) or Ni—Cr having mass% within a predetermined range are used. An Fe alloy (Ni: 30% by mass to 90% by mass, Cr: 15% by mass or less, Fe: remaining) may be used. Further, as the temperature-sensitive magnetic material, other alloys such as Ni—Cu alloys other than Ni—Fe alloys and metals such as pure Ni may be used.

It is sectional drawing which showed the structure of the container for electromagnetic cookers by one Embodiment of this invention. It is sectional drawing which showed the structure of the raw material (cladding material) for electromagnetic cookers which comprises the container for electromagnetic cookers shown in FIG. It is sectional drawing which showed the structure of the clad material of the conventional 3 layer structure. It is sectional drawing which showed the electromagnetic cooker formed using the clad material of the conventional three-layer structure shown in FIG.

Explanation of symbols

1 Electromagnetic Cooker Container 2 Electromagnetic Cooker Material (Clad Material)
3 Temperature-sensitive magnetic material 4 Core material 5 Cooking surface material (iron material other than stainless steel)
5a Cooking surface

Claims (10)

A clad material in which a temperature-sensitive magnetic material whose permeability changes with temperature, a central material made of a metal with good heat conductivity, and an iron material other than stainless steel, which is easier to draw than the temperature-sensitive magnetic material, is sequentially laminated. ,
The said clad material is a container for electromagnetic cookers formed so that it may have a concave cooking surface which consists of iron materials other than the said stainless steel. The temperature-sensitive magnetic material is made of a Ni-Fe alloy,
The container for an electromagnetic cooker according to claim 1, wherein the iron material other than the stainless steel is made of a material that can be drawn more easily than the Ni-Fe alloy.   The container for an electromagnetic cooker according to claim 1 or 2, wherein the central member is made of a material having a thermal conductivity of 100 W / m · K or more.   The container for an electromagnetic cooker according to claim 3, wherein the central member is made of either Cu or Al. A clad material in which a temperature-sensitive magnetic material whose magnetic permeability changes with temperature, a central material made of Cu, and a cooking surface material that is easier to draw than the temperature-sensitive magnetic material are sequentially laminated;
The clad material is a container for an electromagnetic cooker formed so as to have a concave cooking surface.   The said cooking surface material is a container for electromagnetic cookers of Claim 5 which consists of iron materials other than stainless steel. A clad material is formed by sequentially laminating a temperature-sensitive magnetic material whose magnetic permeability changes with temperature, a central material made of a metal with good heat conductivity, and an iron material other than stainless steel, which is easier to draw than the temperature-sensitive magnetic material. Forming, and
And a step of forming a concave cooking surface made of an iron material other than the stainless steel by drawing the clad material. The temperature-sensitive magnetic material is made of a Ni-Fe alloy,
The method for manufacturing a container for an electromagnetic cooker according to claim 7, wherein the iron material other than stainless steel is made of a material that is easier to draw than the Ni-Fe alloy.   The said center material is a manufacturing method of the container for electromagnetic cookers of Claim 7 or 8 which consists of a material which has a heat conductivity of 100 W / m * K or more.   The said center material is a manufacturing method of the container for electromagnetic cookers of Claim 9 which consists of either Cu and Al.

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