1140results about "Cooking-vessel materials" patented technology

The invention relates to the technical field of ceramics, in particular to a preparation method of a heat-resistant ceramic marmite. The heat-resistant ceramic marmite is composed of a green body and a glaze surface, and the green body is prepared from, by weight, 30-35 parts of fused quartz, 8-10 parts of petalite, 9-11 parts of kaolin, 19-21 parts of washed illite clay, 5-7 parts of sepiolite, 5-6 parts of andalusite, 7-9 parts of coal gangue, 0.2-0.7 part of zinc spinel and 2-3 parts of talc; the glaze surface is prepared from the following raw materials in parts by weight: 18 to 20 parts of fused quartz, 14 to 16 parts of petalite, 12 to 14 parts of kaolin, 5 to 6 parts of calcium oxide, 1.5 to 2 parts of zinc oxide, 1 to 1.5 parts of strontium oxide, 8 to 10 parts of spodumene, 0.6 to 0.8 part of lanthanum oxide, 8 to 10 parts of ZrSiO4 coated Al2O3 and 1.2 to 1.8 parts of pigment. The prepared ceramic marmite has the advantages of matt appearance, higher thermal stability, low water absorption rate and excellent comprehensive performance, and is not easy to crack and wear.

A titanium non-stick pan including a pan body. A base material of the pan body being a metal composite plate with a multi-layer composite structure that includes a base metal layer and a titanium metal layer arranged in a stack. The base metal layer is bonded to the titanium metal layer by metallurgical bonding. The titanium metal layer forms a concave-convex structure of a uniform thickness. The concave-convex structure includes a plurality of interconnected concave-convex unit cells, each of which includes first convex parts and a concave part enclosed by the first convex parts. The concave part includes a second convex part disposed in the concave part. The second convex part has a top lower than each first convex part, and a surface of the titanium metal layer at the concave-convex structure forms an oxidation layer with a thickness between 8 μm and 40 μm.

A baking mat with a perforated baking surface and a nonperforated border around the perforated baking surface. The baking mat also includes handles integrated into the nonperforated border. The perforated baking surface may include a fiberglass mesh coated with an addition-cured silicone and the nonperforated border may also comprise addition-cured silicone.

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.

A production process for a magnetically conductive non-stick ceramic cooking appliance, comprising the following steps: 1) firing a ceramic green body at a high temperature to form a ceramic biscuit (1) of which the inner surface is not glazed yet; 2) carrying out sand blasting treatment on the inner surface of the ceramic biscuit (1); 3) using a blower gun to blow air towards and clean the inner surface of the ceramic biscuit (1); 4) preheating the cleaned ceramic biscuit (1) at a temperature of 90-110°C; 5) coating the inner surface of the ceramic biscuit (1) with a magnetically conductive material in a hot melting processing mode to form a magnetically conductive layer (2); 6) roughening the magnetically conductive layer (2) to increase the adhesion of the surface of the magnetically conductive layer (2); 7) preheating the whole ceramic biscuit (1) having the magnetically conductive layer (2) at a temperature of 45-55°C; 8) after preheating, spray coating the inner surface of the ceramic biscuit (1) and the surface of the magnetically conductive layer (2) with an inner protective layer (3), and spray coating the outer surface of the ceramic biscuit (1) with an outer protective layer (4); 9) spray coating the inner surface of the inner protective layer (3) with a functional glaze layer (5); and 10) firing the whole appliance at the temperature of 250-350°C for 15-20 minutes to manufacture the magnetically conductive non-stick ceramic cooking appliance.

To provide a cooking pot exclusively for a microwave oven, which allows food ingredients to be uniformly heated, prevents microwave absorbing material from adhering to a flat surface in contact with the bottom of a pot body because a supporting leg has no microwave absorbing layer, and makes it easy to clean after use. [Solution] A cooking pot for use in a microwave oven comprises a pot lid 1 and a pot body, the bottom wall of which is covered with a microwave absorbing layer 3, and support legs 5 are arranged on the bottom of the pot body, the material of which is different from the microwave absorbing layer, and the support legs are arranged on the microwave absorbing layer.

The present invention relates to a cooking element (1) comprising a metal support (2) that comprises an inner face (21) suitable for receiving food and an outer face (25), wherein the inner face (21) is coated with a coating (5) that consists, successively from the support (2), of an underlayer (3) and a surface coating (4), characterised in that the underlayer (3) takes the form of a discontinuous layer, is formed from one or more materials selected from the group consisting of Al2O3-TiO2, Al2O3-SiO2, Al2O3-ZrO2, Al2O3 and mixtures thereof, and has open pores across all or some of the thickness of the underlayer, wherein the open pores account for 20% to 70% by volume of the volume of the underlayer (3), and wherein the open pores are filled with the surface coating (4) to between 40% and 100% by volume, and in that the surface coating (4) penetrates into the thickness of the underlayer (3) to a depth of at least 30% relative to the thickness of the underlayer (3).

A multifunctional microwave baking tray includes a tray body, an upper cover and a microwave absorbing layer; an outer edge of the upper cover is wrapped with a protective casing, and has an axisymmetric outline having at least two symmetric axes; first protrusions are arranged on a side wall of an inner chamber of the tray body; the outer edge of the upper cover is provided with grooves matched with the first protrusions; when the grooves are aligned with the first protrusions, the grooves move over the first protrusions to enable the upper cover to freely enter the inner chamber of the tray body; when the grooves are staggered with the first protrusions, the upper cover is positioned above or below the first protrusions and cannot freely ascend and descend in the inner chamber of the tray body.

The utility model discloses a pot liner and an electromagnetic cooking utensil, the pot liner comprises a low-permeability metal base body and at least one local high-permeability magnet, and the low-permeability metal base body forms a pot body with an accommodating cavity; the local high magnetizers are arranged on the low-permeability metal base body, and every two adjacent local high magnetizers or the adjacent part of a single local high magnetizer are arranged in a spaced mode in at least one of the radial direction, the circumferential direction and the height direction of the pot body. A distance D is formed between two adjacent local high magnetizers or between adjacent parts of a single local high magnetizer, and the distance D is related to at least one of the heat conductivity coefficients lambda1 and lambda2, the thicknesses d1 and d2, the maximum temperature difference delta T and the heat flow density q. According to the utility model, an obvious temperature gradient can be generated in a local temperature difference area during cooking, and heat convection in the pot becomes fast and violent by utilizing the temperature gradient, so that liquid and food materials in the pot are boiled and turned over more fully, the food materials are heated more uniformly, and cooked food tastes better.

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.

A liquid heating device includes a liquid heating vessel and a ferromagnetic heating plate arranged to be located inside the vessel adjacent to the vessel base. The heating plate is arranged to be movable vertically away from the vessel base. An arrangement to lift the heating plate includes a thermally sensitive actuator. The heating plate is coupled to the thermally sensitive actuator. The thermally sensitive actuator includes a means to store energy, a steam chamber fluidly connected to the vessel, and a releasable latching mechanism for the actuator which incorporates a thermally sensitive device set to operate at a predetermined temperature when influenced by steam entering the steam chamber from the vessel. The thermally sensitive actuator further includes means to facilitate a manual intervention of the actuator's operation that permits a user to set or reset the actuator's position.

The invention discloses a physical non-stick structure, a cooking utensil and a processing method, the physical non-stick structure is applied to the surface of a metal base material, and the physical non-stick structure comprises a shot blasting layer arranged on the surface of the metal base material and a physical vapor deposition layer arranged on the surface of the shot blasting layer. And the morphology of the surface of the physical vapor deposition layer is similar to that of the surface of the shot blasting layer covered by the physical vapor deposition layer. The physical non-stick structure and the cooking utensil have the physical non-stick performance, and compared with a traditional method, the process is simple, and the cost is low.

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 present invention relates to a coated multi-layer metal cooking vessel compatible with induction heating, comprising a heating surface coated with a protective coating and a cooking surface coated with an anti-stick coating, forming a cooking surface. According to the invention, the metal body comprises a metallurgically assembled aluminum plate having a double-sided aluminized low-carbon ferromagnetic steel plate forming the heating surface, a double-sided aluminized low-carbon ferromagnetic steel plate comprising a low-carbon ferromagnetic steel substrate having an outer layer comprising an aluminum-based matrix on each of its two sides, and an intermediate layer comprising an iron / aluminum intermetallic compound disposed between the low-carbon ferromagnetic steel substrate and the outer layer, wherein the outer layer has a thickness of less than 27 μm, preferably less than 20 μm, more preferably less than 18 μm, at least at the bottom of the heating surface. The invention also relates to cooking articles, electric cooking appliances, and methods for obtaining the coated metal cooking vessel.

An automatic cooking system with a cooking tool includes an ingredient storage and feeding apparatus and an ingredient conveying and dispensing apparatus. The ingredient storage and feeding apparatus includes a plurality of storage units with inlets and outlets, a plurality of ingredient boxes are provided between the inlets and outlets. The ingredient conveying and dispensing apparatus includes a work position located on one side of the cooking tool. The ingredient conveying and dispensing apparatus transports the ingredient boxes to the work position and then rotates so that the ingredient boxes are turned over to pour the required ingredients into the cooking tool. The automatic cooking system realizes the integration of the classified storage and transportation of ingredients, a single ingredient is used as a storage unit, and ingredients can be automatically transported from different storage units to the pot according to the order of adding the ingredients to the dishes.

Exemplary embodiments of a system for conversion of a kamado cooker to a griddle comprises a support rack and a griddle component. The support rack is configured to seat within a lower bowl portion of the kamado cooker and define a plurality of vertical post structures. The griddle component defines a sloped cooking surface and comprises a rim aspect at least partially surrounding the sloped cooking surface and a drain slot. The griddle component is configured to be received by the plurality of vertical post structures of the support rack. When in use, grease on the sloped cooking surface is directed to the drain slot which discards the grease into combusting fuel (such as charcoal) beneath the griddle component, thereby mitigating or preventing grease fires.

The invention discloses a physical non-stick structure, a cooking utensil and a processing method, the physical non-stick structure is applied to the surface of a metal base material, the surface of the metal base material is provided with a plurality of concave parts and convex parts, the convex parts are in a hill shape surrounding the concave parts, and the surface roughness of the concave parts is smaller than that of the convex parts. A physical vapor deposition layer is arranged on the surface of at least part of the concave part and / or part of the convex part, and the morphology of the surface of the physical vapor deposition layer is similar to the morphology of the surface of the concave part and / or the convex part covered by the physical vapor deposition layer. According to the physical non-stick structure, the cooking utensil and the processing method, non-stick performance is achieved, and compared with a traditional method, the process is simple, and cost is low.

The cooking container comprises a pot body with a cooking cavity, the surface of the side, facing the cooking cavity, of the pot body is the inner surface, and the inner surface is covered with a protective layer. The protective layer includes: a first protective layer connected to the inner surface; the second protection layer covers the first protection layer, and the second protection layer comprises a first part and a second part. And along the thickness direction of the pot body, the first part is higher than the adjacent second part. The second protection layer is provided with a plurality of containing grooves, the first parts form the side walls of the containing grooves, and the second parts form the bottom walls of the containing grooves. The arrangement of the accommodating groove can provide a protection effect on one hand, and is beneficial to improving the oil storage effect on the other hand, so that a user can obtain better experience.

The present invention provides a bidirectional energy-transfer system comprising: a thermally and / or electrically conductive concrete, disposed in a structural object; a location of energy supply or demand that is physically isolated from, but in thermodynamic and / or electromagnetic communication with, the thermally and / or electrically conductive concrete; and a means of transferring energy between the structural object and the location of energy supply or demand. The system can be a single node in a neural network. The thermally and / or electrically conductive concrete includes a conductive, shock-absorbing material, such as graphite. Preferred compositions are disclosed for the thermally and / or electrically conductive concrete. The bidirectional energy-transfer system may be present in a solar-energy collection system, a grade beam, an indoor radiant flooring system, a structural wall or ceiling, a bridge, a roadway, a driveway, a parking lot, a commercial aviation runway, a military runway, a grain silo, or pavers, for example.

The utility model relates to a centrifugal fan blade and an air fryer thereof, which are designed for solving the technical problems of poorer performance of energy efficiency, wind field and temperature field and poorer cooking effect caused by poor structural design of hardware fan blades of the existing similar products. A body of the centrifugal fan blade is a stirring fan blade, the stirring fan blade is provided with blades which are formed by stamping and are bent towards one side of the bottom, and gaps which are arranged at equal intervals are formed between discs between the connected blades; the stirring blade is characterized in that the blade of the stirring blade is provided with at least two sub-blades with different sizes and the same height, and gaps with the same width and different areas corresponding to the sub-blades are arranged between the sub-blades; the sub-blades of the blades comprise a first blade, a second blade and a third blade, and a first gap, a second gap and a third gap corresponding to the first blade, the second blade and the third blade; the heights between the first blade and the third blade of the blades are the same and are sequentially increased, and the widths between the first gap and the third gap formed through corresponding stamping are the same and are sequentially increased.

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.

The invention belongs to the technical field of kitchen ware coatings, and particularly relates to a wear-resistant non-stick coating, application and a cooking utensil, the coating comprises a meltallizing layer and a non-stick layer, the meltallizing layer is formed on the surface of a base material through a meltallizing process, the non-stick layer is formed on the surface of the meltallizing layer, the meltallizing layer is made of NiAl-Cr3C2 composite materials, the wear-resistant coating composition comprises the following parts: a film forming component: tetraethoxysilane, nano silicon dioxide sol and a silane coupling agent; a catalytic component: acetic acid; and the reinforcing component is silicon carbide whiskers. By arranging the meltallizing layer and optimizing the components and proportion of the non-stick layer, the wear resistance and cold and hot impact resistance of the formed non-stick coating are improved.

A titanium non-stick pan including a pan body. A base material of the pan body being a metal composite plate with a multi-layer composite structure that includes a base metal layer and a titanium metal layer arranged in a stack. The base metal layer is bonded to the titanium metal layer by metallurgical bonding. The titanium metal layer forms a concave-convex structure of a uniform thickness. The concave-convex structure includes a plurality of interconnected concave-convex unit cells, each of which includes first convex parts and a concave part enclosed by the first convex parts. The concave part includes a second convex part disposed in the concave part. The second convex part has a top lower than each first convex part, and a surface of the titanium metal layer at the concave-convex structure forms an oxidation layer with a thickness between 8 μm and 40 μm.

The cooking container comprises a pot body with a cooking cavity, the surface of the side, facing the cooking cavity, of the pot body is an inner surface, and a plurality of protruding parts protruding outwards towards one side of the cooking cavity are arranged on the inner surface. The inner surface is covered with a protective layer, the protective layer comprises a first protective layer which is connected to the inner surface, the first protective layer covers at least part of the inner surface, and the highest point of the protruding part is higher than the adjacent first protective layer; the protection layer is connected to the first protection layer and the protruding parts, and the protection layer covers the first protection layer and the protruding parts; and the non-stick layer is connected to the protective layer and covers the protective layer. Wherein the first protective layer has a preset color, the protective layer is semitransparent or transparent, and the non-stick layer is transparent or semitransparent. By arranging the three protective layers, the cooking container can have longer lasting non-stickiness, and the cooking container can have more diversified appearance possibilities.

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.

Cookware system suitable for cooking, smoking and / or baking food in or on a cooking device. The cookware system includes a tray having a food cooking surface. A handle is integrally connected to the tray that can be utilized to manipulate the tray when the handle is at ambient room temperatures. The handle includes a slot which accepts a serving utensil having a handle and an implement for manipulating food.

Disclosed is a laser titanium kitchenware and a preparation method thereof, and the laser titanium kitchenware in the present invention includes a pan body and a non-stick coating provided on an inner surface of the pan body. The non-stick coating is a nanoscale metal ceramic layer formed by extreme high-speed laser cladding and curing; or the non-stick coating is obtained by stacking a nanoscale metal ceramic layer formed by extreme high-speed laser cladding and curing and a new nano-ceramic material formed by curing; or the non-stick coating is obtained by alternately stacking a nanoscale metal ceramic layer formed by extreme high-speed laser cladding and curing and a new nano-ceramic material formed by curing for a plurality of times. The non-stick coating of the laser titanium kitchenware according to the present invention is characterized by good persistence of non-stick performance, high hardness, and good wear resistance.

The invention provides a cooking utensil. The cooking utensil comprises a utensil base material; the amorphous alloy layer is formed on the surface of the vessel base material, and the amorphous alloy layer has a non-stick characteristic; the nitriding layer is formed on the surface of the amorphous alloy layer, and the surface of the nitriding layer is a polished surface. The non-stick performance and the anti-rust performance of the uncoated cooking utensil can be improved.