Vacuum non-stick pan and production method thereof

A non-stick pan and vacuum technology, which is applied to special materials of cooking utensils, the structure of cooking utensils, cooking utensils, etc., can solve the problems of long cooking time, low heating efficiency, and high cost, and achieves reduced energy consumption, low cost, and preparation. easy effect

Inactive Publication Date: 2017-06-13
宁波华宝食为天电器科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

And above-mentioned document discloses all is aimed at cylindrical liner, and both sides are vacuum layer preparation cost is higher, and if also use like this in spherical kettle liner, although also can play better insulation effect, but becaus

Method used

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  • Vacuum non-stick pan and production method thereof
  • Vacuum non-stick pan and production method thereof

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Embodiment 1

[0026] A method for preparing a vacuum non-stick pan. After a spherical inner pot 1 is formed, an annular insulating layer 3 is inserted into the inner body 12, so that the upper end of the insulating layer 3 is attached to the lower end of the pot edge 14, and the outer portion of the insulating layer 3 The lower end is welded on the gallbladder body 12, and then the surface of the spherical pot gallbladder 1 is enameled and bounded using the powder-sprinkling method.

[0027] The powdering method is to sprinkle dry top glaze powder on the hot bottom glaze, so that enamelling and firing are combined into one operation; in this way, the gas in the annular cavity formed between the insulation layer 3 and the neck 13 reacts with the glaze Or it is more fully oxidized with the substrate, and the unreactive gas is easily discharged, so that the vacuum degree can be effectively guaranteed.

Embodiment 2

[0029] A method for preparing a vacuum non-stick pan. After a spherical inner pot 1 is formed, an annular insulating layer 3 is inserted into the inner body 12, so that the upper end of the insulating layer 3 is attached to the lower end of the pot edge 14, and the outer portion of the insulating layer 3 The lower end is welded on the tank body 12, and then the substrate (spherical pot tank 1) is sprayed with Teflon at high temperature. During the spraying process, the gas in the annular cavity formed between the insulation layer 3 and the neck 13 It reacts with Teflon or oxidizes fully with the substrate, and the non-reactive gas is easily discharged, so that the vacuum degree can be effectively guaranteed, and finally baked and wrapped.

[0030] The high-temperature spraying refers to spraying when the temperature of the substrate is 600-800°C (650°C in this example, but also 600°C, 700°C, 750°C or 800°C, etc.).

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Abstract

The invention discloses a vacuum non-stick pot, which comprises a spherical pot liner. The spherical pot liner is divided into a bottom, a body, a neck and a pot edge from bottom to top, and is characterized in that: There is edging, the outside of the neck is provided with an insulating layer, the lower end of the insulating layer is welded to the upper end of the tank body, the upper end of the insulating layer is connected to the edge of the pot through the edging, and the spherical pot is coated with an enamel layer or Teflon layer.

Description

technical field [0001] The invention belongs to the technical field of preparing an inner tank of an electric rice cooker, and in particular relates to a vacuum non-stick cooking pot and a preparation method thereof. Background technique [0002] At present, the spherical kettle liner sold on the market (spherical kettle liner, including the bottom, body and edge of the pot, the body is a smooth spherical line, and the inner diameter of the middle cross section of the body gradually decreases from the largest inner diameter to both ends. Small) electric rice cooker, because the spherical kettle is in the process of cooking, the rice water forms a circular flow and rolls, so that the cooked rice will expand even more, and a grain of rice can expand by 1.62 times. The cooked rice is more puffy, fuller and tastes better. [0003] But when heating, heat is easy to accumulate at the neck position, and the heat of the air around the neck of the spherical kettle in the electric ri...

Claims

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Application Information

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IPC IPC(8): A47J27/00A47J36/04
CPCA47J27/002A47J36/04
Inventor 王军川金永钟
Owner 宁波华宝食为天电器科技有限公司
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