Vessel for cooking food for induction or conventional surfaces and forming method for vessel

A cooking container and induction technology, applied in the field of forming the cooking container, can solve the problems of non-permanent connection, unreliability, etc.

Active Publication Date: 2015-08-05
BALLARINI PAOLO E FILI SPA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This cooking vessel has the disadvantages disclosed above due to the three surfaces formed extending in the same hole of said perforated plate (cf. the method of cold joining a perforated met

Method used

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  • Vessel for cooking food for induction or conventional surfaces and forming method for vessel
  • Vessel for cooking food for induction or conventional surfaces and forming method for vessel
  • Vessel for cooking food for induction or conventional surfaces and forming method for vessel

Examples

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Embodiment Construction

[0037] With reference to the drawings described above, a container for cooking food on an induction surface or a conventional surface is shown generally indicated by the reference number 1 .

[0038] Said container 1 comprises a shaped body 2 provided with surfaces defining a volume for containing food during cooking.

[0039] Preferably, the body is made of aluminum or another malleable material suitable for cooking.

[0040]Aluminum is known to be unsuitable for use on inductive surfaces. Because aluminum is actually a non-magnetic material.

[0041] Preferably, the body 2 is made of non-magnetic material.

[0042] Thus, in order to enable the container to be used also on such surfaces, the shaped body is coupled to a metal element 3, preferably made of ferromagnetic material (for example, ferritic stainless steel), which placed on the bottom of the container.

[0043] especially as in image 3 As seen in , the bottom 5 of the container 1 has a plurality of first surfac...

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Abstract

A vessel for cooking food on induction or conventional surfaces, comprising a shaped body (2) defining a surface that delimits a volume for containing a food, and a metal element (3), preferably ferromagnetic, arranged on the bottom (5) of the vessel, the bottom (5) having a plurality of first surfaces (4) which define a support surface (A) and a plurality of second surfaces (6) that are recessed with respect to said support surface (A), the first and the second surfaces (4, 6) being interconnected by third surfaces (7) that are tilted with respect to the support surface (A) or perpendicular thereto, the ferritic plate/disc element (3) having a plurality of holes (3A-3C) filled with material constituting said body (2) for the mutual fixing of the body (2) to the plate/disc (3); at least one part of said holes (3C) is provided on at least one part of said third surfaces (7) that are tilted with respect to the support surface (A).

Description

technical field [0001] The invention relates to a container for cooking food on a conventional surface or an induction surface, the main object of the invention being a container for cooking food on an induction surface; it also relates to a method for forming said cooking container Methods. Background technique [0002] In fact, it is known that aluminum cooking vessels are not suitable for use on induction cooking surfaces, since this metal is not magnetic and therefore cannot inductively interact with the magnetic flux generated by the inductor of said cooking surface. [0003] Only metals with a ferromagnetic structure are able to interact with such a magnetic flux. [0004] Austenitic stainless steels, such as nickel chrome 18 / 10 stainless steel known as AISI 304, are also non-magnetic and behave similarly to aluminium. [0005] For magnetic induction, iron-containing materials should be used; especially iron is particularly suitable, such as other carbon steels with ...

Claims

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Application Information

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IPC IPC(8): A47J36/02
CPCA47J27/002B21D51/22A47J36/02Y10T29/49938
Inventor F·雅各布
Owner BALLARINI PAOLO E FILI SPA
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