Quick-heating fume-free pan used in sauteing food and making method thereof

Abstract

The present invention discloses a quickly-heating fume-free pan used for stir-frying dish, consisting pan body and pan handle fixed on the pan body, several radial microsmall projections are formed on the internal surface of the pan body, and said internal surface is coated with an inadhesive layer, and the external surface of the pan body is coated with an inadhesive layer or high-temp. resistant paint. Said pan body is made of aluminium alloy, and its thickness is 4-5 mm. Its making method incldues the following procedures: forming procedure, sand-blasting procedure, cleaning procedure, coating procedure and packaging procedure.

Description

1. Technical field [0001] The invention relates to a kitchen cooker, in particular to a quick-heating and fume-free frying pan with high thermal efficiency, no oil fume and no sticking to the pan during cooking and a manufacturing method thereof. 2. Background technology [0002] The woks that are commonly used now are generally stamped and formed with a single layer of thin iron sheet below 1.2mm or cast iron. Since the thermal conductivity of iron is only 45, the thermal conductivity of cast iron is only 64, the thermal conductivity is small, and the thermal conductivity is poor. The bottom is heated unevenly, and local high temperature is generated, causing the cooking oil in the pot to produce oily fume. The oily fume produced not only seriously endangers people's health, makes people fat, induces various diseases, but also affects the facial skin, making people prone to aging. Although there is a range hood or exhaust fan in the kitchen, it only tr...

AI Technical Summary

Problems solved by technology

[0002] The woks that are commonly used now are generally stamped and formed with a single layer of thin iron sheet below 1.2mm or cast iron. Since the thermal conductivity of iron is only 45, the thermal conductivity of cast iron is only 64, the thermal conductivity is small, and the thermal conductivity is poor. The bottom is heated unevenly, and high temperature is generated locally, which causes the cooking oil in the pot to produce oily fume, which not only seriously endangers people's health, makes people fat, induces various diseases, but also affects the facial skin, making people prone to aging

Although there is a range hood or exhaust fan in the kitchen, it only transfers part of the oil fume, and does not completely eradicate the kitchen oil fume. The exhausted oil fume pollutes the atmosphere

For this reason, after long-term research and development, people have designed a double-layer frying pan composed of inner and outer pots with a sandwich layer. Although such a frying pan can solve the problem of oily smoke generated by the local high temperature of the pot body, the thermal efficiency is greatly affected. , by sacrificing thermal efficiency to achieve the purpose of no oil fume; and then adding a heat transfer medium in the interspace, although the thermal efficiency has improved, but the thermal efficiency is still low, and the original thermal efficiency cannot be achieved at all, and because the thermal expansion of the heat transfer medium will cause The fryer needs to be equipped with a safety device, which poses a serious safety hazard

Although the existing frying pan is coated with a non-stick layer on the inner surface, due to poor adhesion and wear resistance, the non-stick layer on the inner surface of the pan will fall off during cooking with a shovel, and the non-stick effect cannot be achieved.

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