A high thermal shock resistance aluminum-magnesium casserole and its production method

Abstract

The invention relates to an alumina-magnesia marmite with high thermal shock resistance and a manufacturing method thereof. The alumina-magnesia marmite with high thermal shock resistance is characterized in that (1) marmite body ceramic comprises the following components by mass: 8-15% of Yixing white mud, 15-25% of Suzhou 1# mud, 20-30% of Guangxi talc, and the baklance of raw alumina; and (2) enamel comprises the following components by mass: 30-40% of spodumene, 20-30% of Guangxi talc, 6-15% of zinc oxide, 5-8% of Suzhou 1# mud, 10-12% of lithium feldspar, 2-4% of dolomite, and the balance of calcite. The thickness of the marmite body ceramic is 5-8 mm. The manufacturing method of the alumina-magnesia marmite with high thermal shock resistance comprises the following steps: at first, manufacturing the marmite body ceramic body, then painting the enamel, and finally, the ceramic body is sintered at a high temperature of 1,200-1,220 DEG C. The alumina-magnesia marmite with high thermal shock resistance and the manufacturing method improve the defect of poor thermal shock resistance of a conventional marmite greatly.

Description

technical field [0001] The invention relates to an aluminum-magnesium casserole with high thermal shock resistance and a manufacturing method thereof, belonging to the field of daily-use utensils. Background technique [0002] Casserole is one of the commonly used cooking utensils in China, because it is a pottery product made of raw materials that are not easy to transfer heat and fired at high temperature. It has the characteristics of ventilation, adsorption, uniform heat transfer, and slow heat dissipation. The casserole can transfer the external heat energy to the internal raw materials in a balanced and long-lasting manner. The internal environment temperature is relatively balanced, which is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration is maintained, the more fresh and fragrant ingredients overflow. The more fresh and mellow the taste of the soup, the crisper the texture of the stewed food. [0003] Because casse...

AI Technical Summary

Problems solved by technology

This kind of vitreous body has poor adaptability to temperature difference. If the casserole is suddenly heated or cooled, it will cause rapid expansion or contraction, and it is easy to cause rupture.