Heat-resistant black sand cooking device and preparation process method thereof

Abstract

The present invention discloses a heat-resistant black sand cooking device and a preparation process method thereof, wherein the main raw material components comprise, by mass, 40-45% of spodumene, 10-35% of ancient city mud, 10-30% of white mud, and 10-25% of kaolin. The specific process steps comprise: carrying out ore dressing on the raw materials; crushing to achieve 60-120 mesh; preparing the material; adding water and carrying out stirring mixing; aging for 7 days; carrying out vacuum mud forming; carrying out rolling pressing molding; finishing the billet; drying; checking the billet; sizing; firing; taking the glaze and carbonizing; and carrying out inspection packaging. According to the present invention, on the basis of the original black sand device raw materials, the low-expansion material spodumene is introduced; the thermal-deformation resistance of the product is optimized by carrying out the grading treatment on various component powder particles of the raw materials; the firing temperature is controlled at 1210-1230 DEG C; the water absorption of the product is controlled at 3-5%; the 800-20 DEG C thermal-deformation resistance is achieved, such that the thermal-deformation resistance requirement of the family cooking on the black sand device is met; the low-expansion glaze is achieved, such that the nonstick pan is achieved, and the odour tainting cannot be generated; and the natural gas is used as the medium so as to endow the product with the water purification with active carbon.

Description

technical field

[0001] The invention belongs to the technical field of making black sand cooking utensils, and in particular relates to a black sand cooking utensil and a preparation process method that can be used to improve the heat resistance of the black sand 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 air permeability, 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 tast...

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