Non-stick pot body and preparation process thereof

Abstract

The invention provides a non-stick pot body; the non-stick pot body comprises a pot body, wherein the pot body is integrally formed in a die-cast mode; a plurality of small salient points which are densely distributed are arranged on the inner surface of the pot body; a plurality of circles of annular oil storage grooves distributed at intervals are formed in the upper surface of the pot bottom ofthe pot body, and a plurality of circles of annular grooves distributed at intervals are formed in the lower surface of the pot bottom of the pot body; the inner surface of the pot body is providedwith a ceramic coating layer and a polytetrafluoroethylene coating layer in a sprayed manner, and the polytetrafluoroethylene coating layer is attached above the ceramic coating layer; the outer surfaceof the side wall of the pot body is provided with a circle of wave-shaped convex lines surrounding the side wall of the pot body, the outer surface of the side wall of the pot body is coated with a high-temperature-resistant paint layer, and the top of the side wall of the pot body is provided with an installing part used for installing a pot handle. The invention further provides a preparation process of the non-stick pot body. The non-stick pot body can keep long non-adherence and durability, and has a better cooking effect; andthe small salient points and the annular oil storage grooves ofthe pot bottom can generate steam for local accumulation and supporting the cooking food, so that the pot body has the physical non-stick effect.

Description

technical field [0001] The invention relates to the technical field of kitchen utensils, and relates to a non-stick pan body and a preparation process thereof. Background technique [0002] At present, the non-stick pans on the market have the following deficiencies during use: (1) the existing non-stick pans generally implement a non-stick function by spraying a single layer of non-stick coating on the inner surface of the pan. Among them, the non-stick coating is easy to fall off, and the service life of the non-stick coating is generally only about 6 months, and the coating cannot maintain long-term non-stick property and durability; (2) when the existing non-stick pan is cooking, When the bottom of the pot is heated and deformed slightly, the cooking oil at the bottom of the pot will flow to the periphery of the bottom of the pot, making the distribution of cooking oil on the bottom of the pot uneven, which is not conducive to achieving a better cooking effect; in view o...

AI Technical Summary

Problems solved by technology

[0002] At present, the non-stick pans on the market have the following deficiencies during use: (1) the existing non-stick pans generally implement a non-stick function by spraying a single layer of non-stick coating on the inner surface of the pan. Among them, the non-stick coating is easy to fall off, and the service life of the non-stick coating is generally only about 6 months, and the coating cannot maintain long-term non-stick property and durability; (2) when the existing non-stick pan is cooking, When the bottom of the pot is heated and deformed slightly, the cooking oil at the bottom of the pot will flow to the periphery of the bottom of the pot, making the distribution of cooking oil on the bottom of the pot uneven, which is not conducive to achieving a better cooking effect; in view of the above shortcomings, it is necessary to Research and improve the structure and preparation process of non-stick pans to solve the above problems

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