Dry-type enameling method for cast iron enameling stove

Abstract

The invention relates to a dry-type enameling method for a cast iron enameling stove. The dry-type enameling method is characterized by comprising the following steps of: 1) uniformly coating base glazes on inner and outer surfaces of a pot body made of cast iron; 2) placing the pot body with the base glazes in a drying furnace and drying for 20-25 minutes; 3) placing the dried pot body in four warm areas in a sintering furnace for uniformly sintering, and advancing at constant speed in the sintering furnace; 4) scattering dry enameling cover glaze powder when the temperature is above 765 DEG C; 5) sending a semi-finished product obtained in the step 4) to the four warm areas in the sintering furnace for uniformly sintering, and advancing at constant speed in the sintering furnace; and 6) naturally cooling to room temperature and finishing the enameling process. Compared with a traditional enameling product, the cast iron enameling stove has the advantages of better heat conductivity, high temperature resistance, corrosion resistance and uniform heat transfer, does not generate excessive heating waste gas during heating process, meets health standard and is easily cleaned. Besides, the dry type enameling method for the cast iron enameling stove has the advantages of simple process, automatic operation, small labor intensity, high working efficiency and the like.

Description

technical field [0001] The invention belongs to the technical field of cast iron cookers, and in particular relates to a dry enamelling method for cast iron enamel cookers. Background technique [0002] At present, most of the stoves sold on the market are made of stainless steel, glass, and non-precious metal materials, such as stainless steel basins, tempered glass stoves, and ordinary iron pots. The disadvantages of such structural stoves are: 1. Unsafe , Unsanitary, the product is easy to break, easy to rust, easy to oxidize, the food in cooking is in direct contact with the metal, which does not meet the requirements of food hygiene; 2. It pollutes the environment, wastes resources, and is easy to generate excess heating exhaust gas due to slow heat transfer. , difficult to clean; three, poor quality, the product is not resistant to acid and alkali, high temperature; four, high cost, high requirements on the raw materials of the pot, increasing the economic burden of co...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the stoves sold on the market are made of stainless steel, glass, and non-precious metal materials, such as stainless steel basins, tempered glass stoves, and ordinary iron pans. The disadvantages of such structural stoves are: 1. Unsafe 1. Unhygienic, the product is easily broken, rusted and oxidized, and the food in the cooking is in direct contact with the metal, which does not meet the food hygiene requirements; 2. Pollution of the environment, waste of resources, easy to generate excess heating exhaust gas due to slow heat transfer , Difficult to clean; 3. The quality is poor, the product is not resistant to acid and alkali, and high temperature; 4. The cost is high, and the requirements for the raw materials of the pot body are high, which increases the economic burden on consumers

The process is relatively simple and cannot meet the needs of higher requirements