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Chef shoe sole and preparation method thereof

A technology of chef and nitrile rubber, which is applied in the field of preparation of chef shoe soles. It can solve the problems of water, washing liquid, oil stains, messy kitchen, easy slipping of chefs, etc., and improve the static and dynamic anti-slip coefficient and air tightness. Good performance and comfortable foot feel

Active Publication Date: 2016-11-02
MAOTAI FUJIAN SOLES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The kitchens of hotels and restaurants are generally messy, and there are water, washing liquid, and oil stains on the ground. It is easy for chefs to slip and cause unnecessary injuries when wearing ordinary shoes. However, there are few shoes specially designed for chefs on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] In this embodiment, a chef's shoe sole consists of the following components by weight:

[0044] 15 parts of nitrile rubber NBR 1041, 68 parts of bromobutyl rubber X2, 17 parts of nano-silica, 7 parts of plasticizer DOP, 0.8 parts of anti-aging agent 1010, 3 parts of white smoke active agent PEG-4000, silane coupling agent 1.5 parts of Si 69, 2.5 parts of chlorinated polyethylene, 3 parts of polyethylene wax, 0.4 parts of magnesium oxide, 2 parts of zinc oxide, 0.8 parts of sulfur, and 1.2 parts of vulcanization accelerator MBTS.

[0045] Put the rubber materials other than zinc oxide, sulfur, and vulcanization accelerator into the internal mixer for internal mixing, deglue at 115 degrees, leave at room temperature for 24 hours, and then mix on the double-roller open mill, and add accurately weighed oxide Zinc, sulfur, and vulcanization accelerators are uniformly mixed, and the sheets are uniformly released. Finally, the materials are cut into the shape of shoe soles and...

Embodiment 2

[0048] In this embodiment, the preparation method of a chef's shoe sole is basically the same as the preparation method in Example 1, except that:

[0049] Bromobutyl rubber X2 50 parts, plasticizer DOP 4 parts.

[0050] A chef's shoe sole prepared above, with a density of 1.113 g / cm 3 , Shore hardness 52, DIN wear resistance 166cm 3 , folding resistance 60,000 without cracks, tensile strength 10.2 MPa, static anti-slip coefficient high oil 0.52 oil plus water 0.51, dynamic anti-slip coefficient SRA 0.49 followed by smooth 0.52.

Embodiment 3

[0052] In this embodiment, the preparation method of a chef's shoe sole is basically the same as the preparation method in Example 1, except that:

[0053] Bromobutyl rubber 2030 75 parts, plasticizer DOP 5 parts, plasticizer DOA 5 parts; control at 110 degrees to discharge glue.

[0054] A chef's shoe sole prepared above, with a density of 1.102 g / cm 3 , Shore hardness 48, DIN wear resistance 148cm 3 , folding resistance 60,000 without cracks, tensile strength 10.8 MPa, high static anti-slip coefficient 0.58 oil plus water 0.58, dynamic anti-slip coefficient SRA 0.54 followed by smooth 0.60.

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Abstract

The invention relates to a sole and discloses a chef shoe sole and a preparation method thereof. The chef shoe sole comprises the following components: nitrile-butadiene rubber, brominated butyl rubber, nanosilicon dioxide, a plasticizer, an anti-aging agent, a white smoke activator, a silane coupling agent, chlorinated polyethylene, polyethylene wax, magnesium oxide, zinc oxide, sulphur and a vulcanization accelerator. The brominated rubber is used as matrix rubber and is combined with the oil-resistant nitrile-butadiene rubber to obtain the antiskid and comfortable chef shoe sole, the chef shoe adopting the sole can provide a reliable, favorable and safe guarantee for personnel operating in a kitchen environment, and shoe products which are indispensable in work and life are formed.

Description

technical field [0001] The invention relates to a shoe sole, in particular to a preparation method for a chef shoe sole. Background technique [0002] The country is based on the people, and food is the most important thing for the people. No one can do without three meals a day, but few people pay attention to what shoes the chefs are wearing when they have been in the oil fume environment for a long time. The kitchens of hotels and restaurants are generally messy, and there are water, washing liquid, and oil stains on the ground. It is easy for chefs to slip on ordinary shoes and cause unnecessary injuries. However, there are few shoes specially designed for chefs on the market. Chefs need to stand for a long time when they work, and the feet are stressed for a long time, coupled with the relatively humid environment in the kitchen, so the design of chef shoes is very particular, especially the soles must have dense anti-slip patterns (such as triangular shapes) , It must...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L23/28C08L9/02C08K13/02C08K3/36C08K3/22C08K3/06A43B13/04
CPCA43B13/04C08K2201/011C08L23/283C08L2205/035C08L2312/00C08L9/02C08L23/286C08L23/06C08K13/02C08K3/36C08K2003/222C08K2003/2296C08K3/06
Inventor 卢鑫罗显发丁思博郭彩莲曾建伟林荷香金校红
Owner MAOTAI FUJIAN SOLES CO LTD
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