540results about "Cooking vessel constructions" patented technology

The coating-free non-stick pan comprises a pan body, a non-stick area is formed on the inner surface of the pan body, the non-stick area comprises a plurality of concave-convex units which are connected with one another, each concave-convex unit comprises a plurality of first convex edges and a concave part defined by the first convex edges, and the concave parts are arranged on the inner surface of the pan body. The concave part comprises a concave bottom surface and a concave side surface, the size of an opening of the concave part defined by the plurality of first convex edges ranges from 0.2 mm to 0.8 mm, the concave bottom surface is opposite to the first convex edges and is connected with the first convex edges through the concave side surface, and an included angle between the concave side surface and the concave bottom surface is larger than 90 degrees. The non-stick pan without the coating has a better non-stick effect, and food is prevented from blocking the concave-convex units.

Disclosed in the embodiments of the present application is a pot assembly for use in a cooking apparatus, the pot assembly comprising a pot body rotatably arranged on the mounting base, and a stirring member arranged in the pot body, wherein the mounting base is provided with a position sensor having a sensing piece, at least one positioning pin which can be sensed by the sensing piece is provided on a rotating component of the pot body, and the positioning pin maintains a predetermined relative position to the vertical projection of the stirring member. The embodiments of the present application further discloses a corresponding automatic cooking machine and cooking apparatus. According to the present application, the stirring member can be accurately placed at a preset position, such as a vertical or horizontal position, at the end of cooking, which facilitates the taking and placing operation of food materials and can achieve accurate control operations, such as fixed-point swinging, on the pot body based on the position.

The invention provides in an induction capable cookware item, comprising:—a base, mainly made from aluminium or an aluminium alloy;—a side wall, extending upwards from said base; wherein the base and the side wall form a vessel, thereby defining:—an exterior side of the vessel, the base and the side wall; and,—an interior side of the vessel the base and the side wall; wherein the base comprises a woven wire mesh or knitted wire mesh, preferably a woven wire mesh; and, wherein the base comprises protrusions on the exterior side. The invention further provides in a method for making such induction capable cookware item, and in the use of a woven wire mesh as induction element in a base of cookware item, preferably an aluminium cookware item.

An uncoated non-stick pan includes a pan body with a non-stick area formed on the inner surface of the pan body, wherein the non-stick area includes several interconnected concave-convex units, each of which includes several first convex ribs and a concave part enclosed by several first convex ribs, the concave part includes a concave bottom surface and a concave side surface, the concave bottom surface is opposite to the first convex ribs and connected thereto through the concave side surface, and the angle between the concave side surface and the concave bottom surface is greater than 90°.

The invention discloses a cooking machine heating and stir-frying structure based on intelligent sensing monitoring, and relates to the technical field of intelligent kitchen equipment.The cooking machine heating and stir-frying structure comprises a machine table, a frying pan installed on the machine table, a heating layer, a mechanical cooking assembly, a non-contact infrared thermal imaging device and a controller, and the heating layer is attached to the outer wall of the frying pan; electric heating wires and variable-frequency vibrators which are uniformly distributed are arranged in the mechanical cooking assembly, and the mechanical cooking assembly comprises a mechanical arm with a humidity sensor and a spatula with a contact type temperature sensor. By integrating contact type and non-contact type temperature sensing, humidity sensing and torque sensing, the controller can comprehensively sense the temperature, humidity distribution and stir-frying resistance of food materials in the pot in real time and control the electric heating wire, the variable-frequency vibrator and the mechanical arm in a linkage mode. According to the structure, the problems that an existing cooker is uneven in heating, insufficient in stir-frying and incapable of adapting to real-time state changes of food materials depending on a preset program are solved, accurate temperature control, self-adaptive stir-frying and intelligent cooking are achieved, and the taste and consistency of dishes are improved.

The application provides a steam heating cooking device with a titanium inner container and belongs to the technical field of daily necessities. The steam heating cooking device solves the technical problems of poor safety, complex structure and poor heat preservation effect in the prior art. The steam heating cooking device comprises a pot body, the pot body comprises an inner container made of titanium metal or titanium alloy, an outer shell one made of metal is arranged on the periphery of the inner container, and a vacuum cavity is arranged between the inner container and the outer shell one. The inner container made of titanium metal or titanium alloy can improve the cleanliness, avoid the penetration of harmful substances during cooking and improve the safety.

A cooking vessel has a cooking body and a lid. The cooking body defines a cooking chamber. The lid is removably couplable to the cooking body. The lid has a lid body and a liquid reservoir. The liquid reservoir is provided within the lid body. The at least one senor is configured to measure at least one of a humidity or a temperature of the cooking chamber.

The present application provides a cooking utensil, including a body, a plurality of protrusions are integrally formed on at least a partial area of an inner surface of the body, the protrusions are higher than the inner surface, and gaps between the protrusions are communicated with each other, a physical vapor deposition layer is provided on a surface of each of the protrusions. The cooking utensil of the present application has good non-stick performance and non-discoloration performance when cooking food.

The invention relates to the technical field of kitchen utensils, in particular to a metal cooking utensil and a preparation method thereof. The invention provides a metal cooking utensil. The metal cooking utensil comprises a metal matrix layer, a nano-particle layer and a hydrophobic material layer. The metal matrix layer is provided with a concave-convex texture structure in a bionic vein form, the concave-convex texture structure comprises a plurality of convex rib units and concave units formed among the convex rib units, and the vertical projection shapes of any two adjacent convex rib units on the surface of the metal matrix layer are different from each other; the nano-particle layer covers the surface of the concave-convex texture in a shape-following manner; and the hydrophobic material layer covers the surface of the nanoparticle layer. According to the metal cooking utensil, the metal base body layer is provided with the concave-convex texture structure in the bionic vein form, the synergistic effect of the nano-particle layer and the hydrophobic material layer is combined, linear abrasion is reduced through the convex rib units distributed irregularly, meanwhile, the hydrophobicity is enhanced through the nano-structure, and therefore the metal cooking utensil is more environmentally friendly. The method has the advantages that the surface hydrophobicity is improved, the anti-sticking performance is enhanced, and the service life of the texture structure is prolonged.

The present invention relates to a sol-gel finishing layer for a non-stick coating of a household item, said layer being free of silica. No figure

A cookware insert that defines multiple compartments within a cooking space of cookware is disclosed. The cookware insert provides a plurality of divider walls that fluidly separates adjacent compartments of the cooking space circumscribed by the cookware insert. Being separated by a divider wall, each compartment can cook different ingredients and food combinations at the same time and within the same cookware without concern for the food stuff of one compartment permeating the cooking space of adjacent compartments. Through a flush alignment of the lower surfaces of each of the plurality of divider walls for each cookware insert, the individualized divider wall structures prevent transmission of liquids between adjacent compartments. For storage purposes, each cookware insert provides a central receptacle and locking elements for engaging handle elements and divider walls, respectively, of a subjacent cookware insert in a vertical stacking arrangement thereto.

The invention belongs to the technical field of cooking utensils, and particularly provides a cooking utensil. An image acquisition device in an existing cooking utensil has an acquisition blind area. Therefore, the invention provides the cooking utensil which comprises a machine body, a machine cover and an image acquisition device, wherein a cooking cavity is defined in the machine body, the cross section, perpendicular to the central axis of the cooking cavity, of the cooking cavity is circular, the cooking cavity has the maximum containing height position, and the diameter of the cross section at the maximum containing height position is recorded as Rg. The machine cover is used for sealing the cooking cavity, and the image collecting device is arranged on the machine body or the machine cover and used for collecting images in the cooking cavity. On the plane where the cross section is located, the distance between the image acquisition device and the central axis is L, in the direction perpendicular to the plane where the cross section is located, the distance between the image acquisition device and the maximum containing height position is H1, H1 meets the following conditions that the value range of L is 0-Rg, and phi is the minimum field angle of the image acquisition device.

The present application provides a cup assembly and a food processor The cup assembly (20) includes a cup body assembly (21), a heating plate assembly (22) and a safety locking fastener (24). The cup body assembly comprises a cup body (210) and a cup holder (211) arranged at a bottom of the cup body. The heating plate assembly is detachably assembled inside the cup holder and engaged with the cup holder through twisting, forms the bottom of the cup body, and comprises a locking stopping part (2210). The safety locking fastener (24) is hinged with the cup holder (211) on one end and comprises a locking state and an unlocking state, and in the locking state, the safety locking fastener (24) abuts against the locking stopping part (2210) on the other end, so as to keep the heating plate assembly (22) secured to the cup holder (211). The food processor (100) comprises the cup assembly (20) and a host (10). The food processor has a high level of safety.

A kind of cooking robot, pot cylinder includes shell, inner liner and pot, and the bottom of pot is provided with pot opening;The bottom of inner liner is provided with inner liner opening;Between shell and inner liner, there is accommodating cavity;Rotating pot mechanism includes rotating pot shaft, stirring mechanism includes stirring shaft, and stirring shaft is arranged in rotating pot shaft;Electric lock shaft mechanism includes: lock shaft motor and two-way lead screw;Lock shaft assembly, including lock shaft ring and clamping shaft;Rotating pot mechanism, stirring mechanism and electric lock shaft mechanism are arranged on mounting disc, and mounting disc is arranged in accommodating cavity, and rotating pot shaft and stirring shaft are arranged in pot opening and inner liner opening.The cooking robot of the present application, only need to drive lock shaft motor to rotate, can make lock shaft ring lock clamping shaft or separate from clamping shaft, without manual installation or disassembly screw operation, can conveniently install or remove stirring shaft, to conveniently remove pot for maintenance, thus improve efficiency, while without manual intervention, reduce the use cost and training cost of customer.

The invention provides a non-stick cooker and a manufacturing method thereof. The non-stick cooker comprises a cooker base body and a non-stick coating formed on the cooker base body, the non-stick coating is formed by spraying a non-stick material, the non-stick material comprises a plurality of non-stick main bodies, each non-stick main body comprises porous wear-resistant microsphere particles and silicone oil capsules combined on the porous wear-resistant microsphere particles, and the silicone oil capsules are arranged on the porous wear-resistant microsphere particles. The non-stick material further comprises metal particles, and the multiple non-stick bodies are wrapped in the metal particles or the multiple non-stick bodies are evenly dispersed among the metal particles. According to the non-stick material provided by the embodiment of the invention, through testing, the properties of compressive strength, wear resistance, binding force and the like can be balanced, and the non-stick material has long-lasting non-stick property.

The invention discloses a full-automatic cooker, and relates to the technical field of automatic cooking equipment, the full-automatic cooker comprises a rack used for providing installation support for each component, and the interior of the rack is divided into a cooking cabin, an electrical cabin and a storage area; the intelligent control system is used for uniformly coordinating and controlling the operation of each unit; the pot body assembly is installed in the cooking cabin and used for bearing food materials and achieving cooking; the stirring driving mechanism is used for driving the pan body assembly to operate and realizing uniform stir-frying of the food materials and preventing pan sticking; the automatic feeding mechanism is used for realizing timed and quantitative addition of liquid and powder or particle seasonings; the integrated modularized automatic feeding system is deeply fused with the cooking process, full-process automation from main material feeding, heating, stir-frying, seasoning to pot discharging is achieved, multiple complex movement modes between the roller and the stirrer are achieved through a double-motor independent driving structure, food materials with different characteristics are adapted, and the cooking efficiency is improved. And the problems of non-uniform stir-frying and bottom pasting are fundamentally solved.

The invention discloses a manufacturing process of an aluminum pot for an induction cooker. The manufacturing process comprises the following steps that S1, an electromagnetic induction heating piece is formed; s2, an electromagnetic induction heating piece is matched into the aluminum pot forming mold through a positioning jig, and the turned-over edge of the electromagnetic induction heating piece faces the pot body outer side forming face, used for forming the outer side face of the aluminum pot body, of the aluminum pot forming mold; s3, the aluminum pot forming mold is subjected to mold closing, then molten aluminum is injected into the aluminum pot forming mold, and all the through holes and the guide grooves of the electromagnetic induction heating piece are filled with the molten aluminum; s4, after the molten aluminum is solidified to form an aluminum pot body, the aluminum pot forming mold is opened, and an obtained aluminum pot rough blank for the induction cooker is taken out; and S5, the rough blank of the aluminum pot for the induction cooker is trimmed, and therefore the finished aluminum pot for the induction cooker is obtained. According to the invention, the electromagnetic induction heating sheet can be tightly combined with the aluminum pot body, and meanwhile, the milling amount of the electric heating induction heating sheet is effectively reduced.

The invention relates to the technical field of preparation of multi-layer metal composite boards, in particular to a preparation method and application of a multi-layer metal composite board, which comprises the following steps: S1, material selection and edge cutting: selecting two layers of food-grade stainless steel boards and a layer of titanium board or aluminum board, cutting according to the required size after selection, and knurling one by one after cutting; s2, surface treatment; s3, modification treatment is conducted, specifically, the cleaned stainless steel plate is subjected to surface modification treatment, the components and the antibacterial effect of the surface of the stainless steel plate are changed, the surface modified stainless steel plate is obtained, and the surface modification treatment is surface nanocrystallization treatment; s4, stacking and assembling are conducted; s5, hot rolling compounding; s6, diffusion annealing; and S7, precise cold rolling. The antibacterial performance and the self-cleaning capability can be improved, and the uniformity and the stability of the material are improved; and high-precision forming and performance adjustment can be conducted on the material, the advantages of the material can be fully played, and a high-quality metal composite plate product is obtained.

The invention relates to a removable handle (1) designed to cooperate with a cooking vessel (60) having a side wall (61) extending upwards through an outwardly curved portion (64) comprising a free end (65), said removable handle (1) comprising a latch (20) movable between an open position and a closed position, the latch (20) comprising a locking panel (21) designed to generate a force on the free end (65) under the action of a pressurizing device (47) when the latch (20) is in the closed position, said force comprising a vertical locking component F for abutting the free end of the curved portion (64) against an upper support (15). According to the invention, the latch (20) comprises a protruding body (24), said removable handle (1) comprising a hollow body (54), or vice versa, and in the closed position, the protruding body (24) and the hollow body (54) cooperate with each other to prevent the latch from rebounding when the force generated by the free end (65) on the locking panel (21) comprises a component F1 opposite to the vertical locking component F, the intensity of the component F1 being greater than a predetermined value.

The invention belongs to the technical field of cooking preparation devices, and particularly relates to a cooking boiler with a cooling structure, which comprises a cooking boiler, a sealing cover plate is fixedly connected to the digester; a movable cover plate is connected to one side, close to the sealing cover plate, of the digester in a sliding manner; the outer part of the digester is fixedly connected with a heat insulation plate; a cooling pipe is fixedly connected to the interior of the heat preservation plate; the cooling pipe is assembled outside the digester in a surrounding mode, after materials in the digester are cooked, steam in the digester is discharged, cooling water is pumped into the cooling pipe, the cooling water flows in the cooling pipe in a surrounding mode and cools the heat preservation plate and the digester, and the digester and the materials in the digester are efficiently cooled; water circulating in the cooling pipe is discharged from the first discharge pipe, efficient cooling is performed by introducing cooling water to the outside of the digester for heat exchange, the duration of traditional natural cooling can be shortened, and the working efficiency of a kitchen is improved.

The invention discloses an adjustable and controllable lifting type electromagnetic noodle cooking stove, and relates to the field of electromagnetic noodle cooking stoves, the adjustable and controllable lifting type electromagnetic noodle cooking stove comprises an electromagnetic noodle cooking stove, a plurality of groups of fixing columns are fixed at the top of the electromagnetic noodle cooking stove, and a first lifting column and a second lifting column are respectively arranged in the two groups of fixing columns; the top of the first lifting column and the top of the second lifting column are each sleeved with a fixing block. When an air cylinder connected to the bottom of the second lifting column breaks down, an operator can fixedly connect the first lifting column and the second lifting column through a connecting rod, and if a supporting frame on one side of the second lifting column needs to be independently lifted, a first extrusion plate and a second extrusion plate on the first lifting column need to be extruded to be close to each other; the limiting and fixing of the fixing block on the outer wall of the first lifting column on the first lifting column are relieved, so that when the first lifting column drives the second lifting column to lift, the fixing block on the outer wall of the first lifting column can be kept static, and the operation error-tolerant rate of the electromagnetic noodle cooking furnace is further improved.

This application provides a cooking appliance and an emulsifying device, belonging to the field of cooking technology. The cooking appliance has a first cavity, a second cavity, and a jet orifice for emulsifying soup through jets. The jet orifice connects the first cavity and the second cavity so that the soup in the first cavity can flow to the second cavity through the jet orifice. In this application embodiment, the soup enters the smaller jet orifice from the larger first cavity. Due to the reduced space, the fat and protein in the soup are compressed and collided, which is conducive to the rapid combination of fat and protein. On the other hand, the soup in the first cavity flows through the jet orifice, creating a high-speed jet phenomenon. The fat and protein in the soup flowing rapidly into the jet orifice collide and impact with each other, which can reduce the particle size of fat and protein. The rapid collision and impact and the smaller particle size are conducive to the rapid combination of the lipophilic groups of fat and protein, thereby increasing the viscosity of the soup in a shorter time.

This application discloses a washing assembly, a pot lid, a cooking appliance, and a control method for the cooking appliance. The washing assembly includes a main body and a washing chamber cover movably disposed within the main body. The main body forms a washing chamber and has a drain outlet and a discharge outlet. The washing chamber cover is movable between an open position (opening the discharge outlet) and a closed position (closing the discharge outlet). The washing chamber cover also has a communicating position and a sealed position. When the washing chamber cover is in the communicating position, the drain outlet communicates with the washing chamber; when the washing chamber cover is in the sealed position, the drain outlet is not communicated with the washing chamber. According to the above solution, the washing chamber cover can be used as a drain valve, offering dual functionality, simplicity, convenience, and low cost.

The invention relates to a metal cooking support (10) compatible with induction heating, having a cooking surface and a heating surface (12), comprising a metal substrate (2) made of aluminum or an aluminum alloy and a mesh-shaped metal insert (3) made of a ferromagnetic material, which is at least partially inserted into the metal substrate (2) on the side of the heating surface (12), the mesh metal insert (3) has an interstrand opening diameter. According to the invention, the mesh metal insert (3) has, in the central portion thereof, a central opening (38) and / or at least one non-central opening (32), the opening cross-section of which is at least equal to two times the interstrand opening diameter, preferably at least equal to three times the interstrand opening diameter, more preferably at least equal to four times the interstrand opening diameter, and the opening cross-section of which is at least equal to three times the interstrand opening diameter, preferably at least equal to four times the interstrand opening diameter. The diameter of the interstrand opening is preferably at least five times the diameter of the interstrand opening. The invention also relates to a cooking appliance and an electric cooking appliance comprising such a metal cooking holder (10).

Provided is a heating container including: a body having a cylindrical shape with a first accommodation space formed therein; a cover mounted on one surface of the body, configured to open and close the body and including a through hole through which an internal space of the body fluid-communicate with an outside, and a valve provided in the through hole; and a moisture supplying portion arranged on an inner bottom surface of the body and having a second accommodation space with a volume of 1 / 35 to 1 / 25 of a volume of the first accommodation space formed therein.

The present invention provides an electric rice steamer comprising an upper pot, a lower pot, a grate, a lid, a heating element, a sealing cover, a diversion throat, and an exhaust assembly. The grate is disposed within the upper pot and divides the upper pot into a storage chamber and a steaming chamber, with an airflow channel defined between the steaming chamber and the lower pot. The lid, which can be opened or closed on the upper pot, has exhaust holes. The heating element is disposed within the lower pot and heats water within the lower pot to generate steam. The sealing cover is disposed between the upper and lower pots and seals the cover over the lower pot. The diversion throat is disposed within the sealing cover. The upper end of the diversion throat communicates with the steaming chamber of the upper pot, while the lower end extends into the lower pot, forming a water flow gap with the inner bottom wall of the lower pot. The exhaust assembly includes a first exhaust valve that opens or closes the airflow channel. The exhaust assembly modulates the air pressure within the lower pot, allowing water to be transferred back and forth between the upper and lower pots through the diversion throat, thereby transferring steam from the lower pot to the steaming chamber of the upper pot.

A cooking system includes a housing defining a hollow chamber configured to receive food. The housing has an upper portion defining an opening to said hollow chamber. A lid is movable relative to the housing between an open position and a closed position. A lid lock is associated with at least one of the lid and the housing. The lid is configurable between a lid locked condition with the housing and a lid unlocked condition with the housing via the lid lock. At least one vent is disposed in at least one of the lid and the housing, and the at least one vent is configurable between an open vent condition and a closed vent condition via actuation of the lid lock.

Provided are a non-stick cookware and a manufacturing method thereof. The non-stick cookware comprises a substrate, a material layer comprising metal arranged on the substrate layer, and a fatty acid modified layer arranged on the substrate layer. Due to the arrangement of the fatty acid modified layer on the material layer comprising metal, fatty acid salt is formed by fatty acid and metal atoms, on one hand, the surface fatty acid salt can isolate food and the cookware in micro contact, on the other hand, the fatty acid salt can firmly lock edible oil to form an oil film as a lipophilic group, thereby avoiding food sticking to the cookware.

The application discloses a manufacturing method of a non-stick pot with wear-resistant and antibacterial coating, which comprises the following steps: S1, extruding an aluminum or aluminum alloy base material to form a non-stick pot blank; S2, placing the non-stick pot blank into a centrifugal steel shot machine, and performing a shot blasting roughening treatment by using silicon carbide ceramic as a shot, so that a concave-convex protruding structure is formed on the inner surface of the pot; S3, cleaning the non-stick pot blank, and then performing a hard anodic oxidation treatment and cleaning; and S4, performing a spraying operation of the wear-resistant and antibacterial coating on the inner surface of the non-stick pot blank, and then baking at a temperature of 320-410 DEG C for 10-20 min to obtain the non-stick pot with the wear-resistant and antibacterial coating. The non-stick pot prepared by the method has excellent bonding force between the coating material and the non-stick pot blank, and has good wear resistance, antibacterial property, thermal stability and chemical stability.