A wear-resistant, mildew-proof and non-stick pan coating

Abstract

The invention relates to a wear-resistant, anti-mildew and non-stick pan coating, which includes a bottom layer and a surface layer; the bottom layer coating is composed of the following raw materials in parts by weight: polyimide resin, modified polyvinylidene fluoride resin, high temperature resistant Pigment and filler, modified polysiloxane polymer, polyether ether ketone PEEK, graphite; the surface coating is composed of the following raw materials in parts by weight: polytetrafluoroethylene resin, polyphenylene sulfide, acrylic latex, epoxy Promoter resins, catalysts, fumed silica, nano-silver, etc. The wear-resistant, mildew-proof and non-stick pan coating prepared by the present invention has stable chemical properties at the cooking temperature and will not produce harmful substance PFOA; the coating has relatively high hardness, which can avoid damage to the surface coating of the non-stick pan by shovels or spoons; The non-stick pan prepared by the coating has low cost and long service life.

Description

technical field [0001] The invention relates to cooking utensils, in particular to a wear-resistant, mildew-proof and non-stick pan coating. Background technique [0002] People have been using traditional metal pans (cast iron, stainless steel, aluminum and aluminum alloys) to cook food for a long time, but the phenomenon of food sticking to the pan often occurs during the cooking process. This not only destroys the appearance of the food, but also the food that sticks to the pan is prone to scorching, and even produces harmful substances, which will affect human health. In addition, it also increases the difficulty of cleaning the cooking utensils, which brings inconvenience to cooking. Therefore, since the invention of the non-stick pan, it has been prepared because it is easy to clean, can easily fry and fry food without sticking to the pan, can minimize oil fume, and meets the needs of modern people's pursuit of green food, low fat, and low calories. Loved by the publ...

AI Technical Summary

Problems solved by technology

[0003] However, the current mainstream non-stick pans in the market rely on spraying a layer of polyfluororesin non-stick coating on the surface, relying on its strong hydrophobicity and low friction coefficient to achieve non-stick food. It can indeed satisfy people's cooking needs. There is no requirement for food to stick to the pan during the process, but it also has many defects

First of all, the strength of the PTFE coating is poor, it is easy to fall off and damage, and it will soften during cooking, so you can only use a wooden spatula, and you can't cook hard food; at the same time, this kind of non-stick pan is not suitable for cooking Acidic food, otherwise it will affect the service life of the non-stick pan; in addition, the service temperature of the PTFE coating generally cannot exceed 250°C, it is difficult for people to strictly control it when using it, and it is easy to be damaged by dry burning

There has always been controversy over whether PTFE-coated non-stick pans are harmful to human health during use, and disputes continue to arise; and once the non-stick coating falls off, the non-stick performance will be greatly reduced

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