A physical non-stick pan with concave-convex structure and preparation method thereof

Abstract

The present invention belongs to the field of kitchenware, and specifically relates to a physical non-stick pan with a concave-convex structure and a preparation method thereof, comprising a pan body, characterized in that a concave-convex structure is formed on the inner surface of the pan body, the concave-convex structure comprises ridges protruding from the inner surface of the pan and a recessed area surrounded by the ridges, and the physical non-stick layer is at least arranged on the inner surface of the pan body in the recessed area; the concave-convex structure is arranged, and the ridges protect the non-stick layer arranged in the recessed area, thereby reducing the direct friction between the spatula and the non-stick layer and prolonging the non-stick effect of the pan body.

Description

Technical Field

[0001] The invention belongs to the field of kitchenware, and particularly relates to a physical non-stick pan with a concave-convex structure and a preparation method thereof. Background Art

[0002] At present, conventional non-stick pans need to spray chemical non-stick coatings on the inner surface of the pan. Such chemical non-stick coatings are easy to decompose and fail at high temperatures, and the coatings will be quickly destroyed by the use of metal spatulas. In order to make non-stick pans have the characteristics of not easy to stick, easy to clean, and fast and even heating, there are currently a variety of solutions on the market. For example, CN201020591079.7 is a solution represented by arranging multiple grooves on the top surface of the bottom of the pan to form a pattern, and setting a Teflon non-stick layer in the groove. There is also CN201310455227.0, which has deepened the design of the groove pattern setting, clarified the length, width, height of the groove stripes, and the size and height of the bumps, and then sprayed the non-stick coating on this basis, and then further polished the surface of the pan to become the final product.

[0003] Although the above solutions can achieve the non-stick effect to a certain extent, they all have the same problem of using chemical non-stick coatings. As we all know, the chemical non-stick coating of non-stick pans is prone to failure of non-stick properties or easy to fall off when cooking at high temperatures, resulting in problems such as food sticking to the pan and accidental ingestion of the chemical coating.

[0004] Therefore, manufacturers of non-stick pans have given up on setting up chemical non-stick layers to achieve the non-stick effect, and have moved towards physical non-stick to achieve the non-stick effect. The lotus effect is particularly prominent in designing non-stick layers; the lotus effect is also called the self-cleaning effect, which is mainly used on the surface of objects to achieve waterproof and oil-proof effects. Specifically, the lotus effect principle is that the upper surface of the lotus leaf is covered with a lot of papillae, with an average size of about 53-57 microns. They are also composed of micro-protrusions of 6-13 microns in size gathered together, and the surface of these papillae is covered with more smaller papillae, with an average size of about 6-8 microns, an average height of about 11-13 microns, and an average spacing of about 19-21 microns. The tops of the papillae are flat and slightly concave in the center. This papilla structure is difficult to detect with the naked eye and ordinary microscopes, and is usually called multiple nano- and micron-level ultrastructures. These large and small papillae and protrusions are like "small hills" raised one after another on the surface of the lotus leaf. The concave parts between the "small hills" are filled with air, thus forming an extremely thin air layer close to the leaf surface, which is only nanometer thick. The minimum diameter of a water droplet is 1-2 mm (1 mm = 1000 microns), which is much larger than the papillae on the surface of the lotus leaf. Therefore, when rain falls on the leaf surface, it can only form a few points of contact with the top of the "small hill" on the leaf surface through an extremely thin layer of air, and thus cannot penetrate the surface of the lotus leaf. The water droplets form spheres under the action of their own surface tension. The water balls absorb dust while rolling and roll out of the leaf surface, thereby achieving the effect of cleaning the leaf surface.

[0005] It is far from enough to just apply this structure to the surface of a non-stick pan to form a physical non-stick layer. Because when the lotus leaf is in a room temperature environment, a very thin air layer will be formed, and the water droplets that fall on the lotus leaf are also at room temperature or even at a low temperature. However, the non-stick pan needs to be further heated, and the temperature of the pan body will continue to rise and even reach more than 250 degrees. Therefore, applying this structure to a non-stick pan cannot fully achieve the non-stick effect.

[0006] Therefore, further optimizing the physical non-stick solution based on the lotus leaf effect principle can more effectively combine the characteristics of the non-stick pan's usage environment and design a non-stick pan with a physical non-stick method.

[0007] In addition, if only a physical non-stick method is set on the surface of the pot, it is not enough to achieve long-term non-stick effect, because the spatula needs to rub against the surface of the pot repeatedly every time the operation is performed. Then the long-term friction will wear out the physical non-stick layer, and thus the long-term non-stick effect cannot be achieved. This problem also needs to be solved urgently. Summary of the invention

[0008] The purpose of the present invention is to provide a method for protecting a physical non-stick layer from being damaged, thereby achieving a lasting non-stick effect on the pan body.

[0009] In order to achieve the above-mentioned purpose, the main technical solution of the present invention is to provide a physical non-stick pan with a concave-convex structure, including a pan body, characterized in that the inner surface of the pan body forms a uniformly distributed concave-convex structure, the concave-convex structure includes ridges protruding from the inner surface of the pan and a concave area surrounded by the ridges, and the physical non-stick layer is at least arranged on the inner surface of the pan body in the concave area. Under this scheme, since the physical non-stick layer is at least arranged on the inner surface of the pan body in the concave area, and the ridges have a height difference with the concave area, when the spatula is repeatedly scraped, it can only be located on the surface of the ridges; the ridges are used to protect the physical non-stick layer in the concave area to prevent the physical non-stick layer from being worn, which is conducive to achieving a long-term non-stick effect. The physical non-stick layer includes the lotus leaf surface structure in the lotus leaf effect principle mentioned in the background technology.

[0010] In some embodiments, the ridge sidewalls of the recessed area also have a physical non-stick layer; adding this structure ensures a non-stick effect under the concave-convex structure. If it is not provided, the sidewalls may stick.

[0011] In some embodiments, the physical non-stick layer includes a rough surface of at least micron level, and an oxide film with a rough porous structure at nanometer level is further formed on the rough surface; the micrometer and nanometer microscopic rough film layers have the function of storing and locking oil during actual cooking, thereby realizing the physical non-stick function; the pore size of the oxide film can shrink and expand with the change of heating temperature. When the pot is heated with pork or animal fat or oil during use, the pore size of the oxide film expands as the temperature of the pot body rises, and shrinks as the temperature of the pot body drops; it is further explained that when the user heats the pot body, the pore size of the oxide film expands, which is convenient for the entry and exit of fat; when the heating of the pot body is stopped, the temperature of the pot body gradually cools down, the pore size of the oxide film shrinks, and the fat entering the hole is locked inside, thereby realizing the oil locking function.

[0012] The background art has already explained the shortcomings of the existing physical non-stick principle in a heated state; this solution is based on the physical non-stick of lotus leaves and combines the hydrophobic effect after the oil-locking state to achieve true physical non-stick.

[0013] In some embodiments, the rough surface is composed of a plurality of papillae that are at least micrometer-sized, wherein at least micrometer-sized should be interpreted as micrometer-sized or nanometer-sized.

[0014] In some embodiments, the hardness of at least the surface of the rough surface is HV400-1100; on the one hand, it can reduce the scratching and wear of the spatula on the pot body as much as possible when operating a non-stick pan, and on the other hand, it can prevent the rough surface from being worn when scrubbing the pot with pot-washing tools such as steel wool.

[0015] In some embodiments, the area of ​​the recessed area accounts for 80% to 95% of the area of ​​the entire concave-convex structure, and the area of ​​the ridges accounts for 5% to 20% of the area of ​​the entire concave-convex structure. Although the ridges protect the physical non-stick layer in the recessed area from being scraped off or worn off; however, no non-stick layer is set on the top of the ridges. Therefore, it is very important to reasonably arrange the percentage of the ridges and recessed areas in the entire concave-convex structure area. If the ridges occupy a large area, the non-stick pan effect will be reduced; if the recessed area occupies a large area, the protection of the recessed area by the ridges will be reduced, especially in the process of brushing the pot with a steel wool all year round, the physical non-stick layer in the recessed area will be gradually damaged. This partial layout ensures that the ridge setting can protect the physical non-stick layer without affecting the non-stick pan effect.

[0016] In some embodiments, the depth of the recessed area is 0.01 to 0.13 mm. If the depth of the recessed area is too deep, during the cooking process, the greater depth of the recessed area may cause sticky ingredients (such as eggs) to be deeply recessed in some areas, forming a higher height difference with the ingredients on the convex ridges, thereby separating the food; some ingredients remain in the recessed area and cannot be shoveled out.

[0017] In some embodiments, the pot body is a single-layer or multi-layer composite structure.

[0018] A method for making a physical non-stick pan with a concave-convex structure is also provided, comprising the following steps:

[0019] (1) Concave-convex structure processing: a uniformly distributed concave-convex structure is produced on the surface of the metal plate by chemical etching or mechanical pressing;

[0020] (2) Stretching process: using equipment to form the plate with a concave-convex structure into a pot body;

[0021] (3) Sandblasting process: Select abrasives and use compressed air as the power to spray the abrasives onto the surface of the pot body, so that the surface of the pot body forms a rough surface of at least micrometer level.

[0022] In some embodiments, (2) sandblasting process: select 36-130 mesh abrasives, use 0.4-0.8 MPa compressed air as the power, use high-speed jet equipment to spray the abrasives onto the inner surface of the pot body, and form a rough surface consisting of multiple nipples of at least micrometer level on the surface of the pot body.

[0023] In some embodiments, the method further includes: (4) surface treatment: hardening and oxidation treatment of the surface of the pot body, and further forming an oxide film with a nano-scale rough porous structure on the rough surface.

[0024] In some embodiments, (4) surface treatment further comprises:

[0025] (4.1) Hardening process: The pot body is heated to a hardness of HV400-1100;

[0026] (4.2) Oxidation process: The pot body that has reached the hardening standard is subjected to oxidation treatment, and a nano-scale rough porous oxide film is further formed on the rough surface of the pot body.

[0027] In some embodiments, the (4.1) hardening process: before heat treatment, the pot body is cleaned and then placed in a heat treatment furnace for heat treatment at 400 to 650 degrees Celsius for 0.5 to 24 hours, so that a hardened layer with a hardness of HV400 to 1100 and a thickness of 3 to 35 microns is formed on the surface of the pot body.

[0028] In some embodiments, the (4.2) oxidation process is as follows: placing the pot body with the hardened layer formed thereon into a treatment furnace filled with liquid or gas, and oxidizing it in an environment of 400 to 500 degrees Celsius for 0.5 to 2 hours.

[0029] In some embodiments, the process further includes: (5) a polishing step: mechanically polishing a preset area on the inner surface of the pot body, removing the rough surface of the convex ridges in the concave-convex structure, and retaining the rough surface on the concave area in the concave-convex structure, thereby obtaining a non-stick pot body.

[0030] The beneficial effects of the present invention are:

[0031] 1. A concave-convex structure is set up, and the convex ridges protect the non-stick layer set in the concave area, reducing the direct friction between the spatula and the non-stick layer, and prolonging the non-stick effect of the pot body.

[0032] 2. The surface structure of the lotus leaf is combined with the environment of the non-stick pan. The microscopic rough oxide film can store tiny air to achieve a hydrophobic effect.

[0033] 3. When the non-stick pan is cured, the oxide film of the non-stick pan can lock in oil, and the inner surface of the pan after curing, even if it is cleaned with a neutral detergent, still has the hydrophobicity and physical non-stick function similar to that of a lotus leaf that does not get wet.

[0034] 4. The chemical non-stick coating setting has been cancelled, making the non-stick pan healthier and more hygienic when used. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 is a schematic structural diagram of an embodiment of the present invention,

[0036] Figure 2 yes Figure 1 A schematic diagram of the structure of the concavo-convex structure combined with the rough surface of the embodiment,

[0037] Figure 3 yes Figure 1Schematic diagram of the nano-scale roughness structure on the papilla of the embodiment,

[0038] Figure 4 yes Figure 1 The pot body of the embodiment is a schematic diagram of a multi-layer structure.

[0039] In the figure: pot body 1, concave-convex structure 11, convex ridge 111, concave area 112, inner working layer 12, middle heat conducting layer 13, outer heating layer 14, nipple 2, nano-scale roughness a. DETAILED DESCRIPTION

[0040] The following will be combined with the accompanying drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field belong to the scope of protection of the present invention.

[0041] Those skilled in the art should understand that, in the disclosure of the present invention, the terms "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship, are based on the orientation or position relationship shown in the drawings, which are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operate in a specific orientation. Therefore, the above terms should not be understood as limiting the present invention.

[0042] It is to be understood that the term "one" should be understood as "at least one" or "one or more", that is, in one embodiment, the number of an element may be one, while in another embodiment, the number of the element may be multiple, and the term "one" should not be understood as a limitation on the quantity.

[0043] Embodiment 1:

[0044] Referring to Figures 1 to 2 of the accompanying drawings of the present invention Figure 4 As shown, a physical non-stick pan with a concave-convex structure according to a preferred embodiment of the present invention is illustrated, and the types of the non-stick pans include boiling pots, frying pans, woks, milk pans, etc. This embodiment takes a wok as an example, and the non-stick pan includes a pan body 1, and the pan body 1 can be single-layer or multi-layer. When the pan body 1 is single-layer, the material can be iron or stainless steel. The alloy elements in the stainless steel are Cr, Ni, Ti, Mn, N, Nb, Mo, Si, Cu and other elements, among which the main alloy element is Cr. For example Figure 1 and Figure 2The pot body 1 is a single layer, including an inner working layer 12. When the pot body 1 is multi-layered, the material can be iron or stainless steel or a composite material, but whether it is a single layer or a multi-layer, at least the inner surface of the pot body 1 is made of iron or stainless steel, for example Figure 3 The pot body 1 is a multi-layer structure, which includes an inner working layer 12, an intermediate heat-conducting layer 13 and an outer heating layer 14 from the inside to the outside. At least the surface material of the inner working layer 12 is iron or stainless steel. In addition, the surface material of the pot body 1 cannot be aluminum alloy. The inner surface of the pot body 1 has a physical non-stick layer, which includes a rough surface of at least micron level. At least micron level should be interpreted as micron level or nanometer level. The rough surface further forms an oxide film with a nanometer-level rough porous structure. The micron and nanometer microscopic rough film layer has the function of storing and locking oil during actual cooking, thereby realizing the physical non-stick function. It should be noted that the nanometer-level roughness formed by the oxide film is mainly generated by oxide particles generated by the oxidation process. For example, the oxide (iron oxide) of the iron pot and the oxide film (mainly composed of chromium trioxide, etc.) of stainless steel, the pore size of the oxide film can shrink and expand with the change of the heating temperature, because the oxide film is generated by the base metal, and is integrated with the base metal as a whole, and is firmly combined with the base. In addition, the oxide film has excellent heat resistance.

[0045] Specifically, the rough surface is composed of a number of nipples 2 that are at least micron-sized, and the hardness of at least the surface layer of the rough surface reaches HV400-1100. A uniformly distributed concave-convex structure 11 is formed on the inner surface of the pot body 1, and the concave-convex structure 11 includes a ridge 111 protruding from the inner surface of the bottom wall of the pot body and a recessed area 112 surrounded by the ridges 111. The physical non-stick layer is at least arranged on the inner surface of the pot body of the recessed area 112, and a physical non-stick layer is also arranged on the side wall of the ridge 111 of the recessed area 112, so as to increase the non-stick effect of the structure under the concave-convex structure. If it is not arranged, the side wall may stick to the side wall. The ridge 111 is arranged to protect the physical non-stick layer on the inner surface of the pot body of the recessed area 112. If there is no ridge 111, when cooking, the spatula will directly and repeatedly contact and rub against the physical non-stick layer. Such work for a long time will wear out the rough surface, and thus the non-stick effect will no longer be achieved. The area of ​​the recessed area 112 accounts for 80% to 95% of the area of ​​the entire concave-convex structure 11, and the area of ​​the convex ridge 111 accounts for 5% to 20% of the area of ​​the entire concave-convex structure 11. The recessed depth of the recessed area 112 is 0.01 to 0.13 mm. In the present embodiment, the preferred recessed depth is 0.05 to 0.06 mm. If the recessed depth is too deep, during the cooking process, the recessed depth may be large, which may cause sticky ingredients (such as eggs) to be deeply recessed in some areas, forming a higher height difference with the ingredients on the convex ridge, thereby separating the food; some ingredients remain in the recessed area and cannot be shoveled out; in short, under this scheme, since the physical non-stick layer is at least arranged on the inner surface of the pot body in the recessed area, and the convex ridge has a height difference with the recessed area, when the spatula is repeatedly scraped, it can only be located on the surface of the convex ridge, thereby realizing the use of the convex ridge to protect the non-stick layer in the recessed area, avoiding wear of the physical non-stick layer, and facilitating a long-term non-stick effect.

[0046] When the user heats the pot with pork or animal fat or oil for the first time, the pore size of the oxide film expands as the temperature of the pot body rises, and shrinks as the temperature of the pot body 1 drops; further, when the user heats the pot body 1, the pore size of the oxide film expands, which is convenient for the entry and exit of grease; when the heating of the pot body 1 is stopped, the temperature of the pot body 1 gradually cools down, the pore size of the oxide film shrinks, and the grease entering the hole is locked inside, thereby achieving the oil locking function. The background technology has explained the shortcomings of the existing physical non-stick principle in the heating state; and this solution is based on the physical non-stick of lotus leaves, combined with the grease water repellent effect after the oil locking state; to achieve physical non-stick in the true sense.

[0047] It should be pointed out that in current experiments, it was found that under the above structure, iron pots and stainless steel pots can achieve the above oil lock; but it cannot be achieved on aluminum pots. Hard anodizing on aluminum pots can produce micron- and nano-scale rough surfaces, but the non-stick effect is poor; therefore, non-stick can only be achieved through coating.

[0048] Embodiment 2:

[0049] A method for making a non-stick pan according to embodiment 1 is described, comprising the following steps:

[0050] (1) Making the pot body 1: Making the pot body 1 by using a plate;

[0051] (2) Sandblasting process: selecting abrasives, using compressed air as a power, and spraying the abrasives onto the surface of the pot body 1, so that the surface of the pot body 1 forms a rough surface of at least micrometer level;

[0052] (3) Surface treatment: The surface of the pot body 1 is hardened and oxidized to further form an oxide film with a nano-scale rough porous structure on the rough surface.

[0053] (4) Polishing process: Mechanically polish the preset area on the inner surface of the pot body 1, remove the rough surface of the ridge 111 in the concave-convex structure 11, and retain the rough surface on the concave area 112 in the concave-convex structure 11, thereby obtaining the pot body 1 of the non-stick pan; since the non-stick layer is not set on the top of the ridge, it means that the layout of this part ensures that the ridge setting can protect the physical non-occupying layer without affecting the non-stick pan effect.

[0054] (5) Cleaning and packaging process: The pot body 1 is polished and waxed by ultrasonic wave, and then cleaned with deionized hot water, and the handle is riveted to package the finished product.

[0055] Specifically, in this embodiment, (1) the production of the pot body 1 further includes:

[0056] (1.1) Treatment of the concave-convex structure 11: A uniformly distributed concave-convex structure 11 is formed on the surface of an iron or stainless steel plate by chemical etching or mechanical pressing; the concave depth is 0.01 to 0.13 mm, preferably 0.05 to 0.06 mm. If the concave depth is too deep, food may remain in the concave area 112 during cooking and cannot be shoveled out; the cross section of the ridge 111 of the concave-convex structure 11 may be semicircular or rectangular; the concave-convex structure 11 is formed on the surface of an iron or stainless steel plate by chemical etching, engraving or rolling, and engraving includes cutting engraving and laser engraving, wherein the machine Mechanical pressing has a wide range of uses, and laser engraving can produce more precise patterns. After chemical etching or mechanical pressing, the area of ​​the ridge 111 accounts for 5% to 20% of the area of ​​the entire concave-convex structure 11, and the area of ​​the concave area 112 accounts for 80% to 95% of the area of ​​the entire concave-convex structure 11. The above two area proportion ranges are only the situations produced by this embodiment. Generally speaking, it is only necessary to minimize the proportion of the ridge 111 and increase the proportion of the concave area 112. When cooking, a metal spatula is used without destroying the hard physical non-stick layer in the concave part, so that the pot can provide a long-term physical non-stick effect.

[0057] (1.2) Stretching process: The iron plate or stainless steel plate with the concave-convex structure 11 is stretched by a stretching machine to form a pot body 1, and the edge of the pot is trimmed and smoothed. The thickness of the pot body 1 is 0.3 to 8 mm, and preferably the thickness of the pot body 1 is 0.6 to 5 mm.

[0058] In this embodiment, (2) sandblasting process: 36-130 mesh abrasive is selected, 0.4-0.8 MPa compressed air is used as the power, and a high-speed spraying device (such as a spray gun, etc.) is used to spray the abrasive onto the inner surface of the pot body 1, so as to completely remove impurities on the inner surface and form a rough surface consisting of multiple papillae of at least micrometer level on the surface of the pot body 1. The abrasive is made of brown corundum or white corundum.

[0059] In this embodiment, (3) surface treatment further includes:

[0060] (3.1) Hardening process: After the sandblasting process is completed, the pot body 1 is cleaned, and the cleaned pot body 1 is placed in a gas or liquid heat treatment furnace, and heat treated in an environment of 400 to 650 degrees Celsius for 0.5 to 24 hours, so that a hardened layer with a hardness of HV400 to 1100 and a thickness of 3 to 35 microns is formed on the surface of the pot body 1;

[0061] (3.2) Oxidation process: The pot body 1 that has reached the hardening standard is subjected to oxidation treatment, i.e., the pot body 1 that has formed a hardened layer is placed in a treatment furnace filled with liquid or gas, and oxidized in an environment of 400 to 500 degrees Celsius for 0.5 to 2 hours, thereby further forming an oxide film with a rough porous structure at the nanoscale on the rough surface of the pot body 1.

[0062] It should be further explained that the hardening process and the oxidation process can be completed in the same processing furnace or separately. In addition, after the hardening process and the oxidation process are completed, the surface of the pot body 1 is observed under a microscope, and it can be seen that a micron-scale rough surface with a thickness of 3-35 microns and a hardness of HV400-1100 is formed on the inner surface of the pot, and an oxide film with a nano-scale rough porous structure is further formed on the rough surface, so that the surface structure becomes a physical non-stick layer with non-stick properties, and at this time, a rough surface and an oxide film with a nano-scale rough porous structure also exist on the surface of the ridge 111.

[0063] In this embodiment, in order to remove the rough surface on the ridge 111, the polishing process in step (4) of the method for making a non-stick pan is specifically as follows: in order not to damage the micro-nano structure of the inner surface of the pan, the inner surface of the pan is polished with a soft cloth wheel, thereby grinding off the rough surface of the ridge 111, so that the surface of the ridge 111 becomes relatively smooth; and the outer surface of the pan is polished with a 60-320 mesh nylon wheel, which can effectively prevent the pan body 1 from slipping on the gas stove.

[0064] Summary:

[0065] From the above-mentioned Embodiment 1 and Embodiment 2, it can be seen that the above-mentioned embodiments of the present invention achieve the following technical effects:

[0066] After the pot body 1 is hardened and oxidized by heat treatment, its color is dark gray or black, which is favored by general consumers; however, general metal-based cookware is easy to stick to the pot when used, so the present application further sets a physical non-stick layer of hardened micron-level or nano-level rough surface on the inner surface of the pot. After the consumer heats the pot with pork or animal fat or oil for the first time, the temperature of the pot body 1 rises, and the pore size of its nano-level rough oxide film expands with the temperature, and the pork or animal fat or oil enters from the hole. When the heating of the pot body 1 is stopped, the temperature of the pot body 1 gradually cools down, and the pore size of its nano-level rough oxide film shrinks with the temperature, locking the fat inside, thereby generating an oil storage effect. When the pot body 1 needs to be heated for cooking next time, the fat enters and exits again, and the rough surface of the micron or nano structure combines with the oil locking effect to avoid the phenomenon of sticking to the pot when cooking, thereby achieving a physical non-stick effect. The inner surface of the pot body after the pot is cured still has a hydrophobic and physical non-stick function similar to the lotus leaf not getting wet, even if it is cleaned with a neutral detergent.

[0067] The present invention is based on the bionic principle of the lotus leaf effect and is designed in combination with the characteristics of the use environment of the pot body 1. By forming a micron-level or nano-level rough structure on the inner surface of the pot body 1 and combining it with the rough surface to further form an oxide film with a nano-level rough porous structure and an oil-locking function, it can achieve a non-stick effect without spraying chemical coatings. It also changes the industry's long-standing view that the bottom of the pot must be as smooth as possible to be non-stick, and obtains an unexpected non-stick effect. It effectively solves the problem that the industry has long relied on chemical coatings to improve the non-stick effect but cannot solve the problem of non-stick performance failure or easy detachment during high-temperature cooking, making people's diet healthier. It should be particularly pointed out that in addition to creatively proposing the bionic principle of lotus leaves not getting wet, by forming sub-millimeter, micron-level and / or nano-level multi-level rough structures on the inner surface of the pot body 1, it has a non-stick effect without spraying chemical coatings. The process parameter combination of the sandblasting, heat treatment and oxidation processes mentioned in the present invention is an important factor to ensure the best non-stick effect, and the combination of process parameters is also one of the inventive points of the present invention. The formation of micron-level and nano-level rough surfaces and the formation of hardened layers require strict control of various process parameters such as sandblasting and heat treatment to achieve ideal non-stick performance. The process parameters proposed in the present invention are found out by the inventors after a large number of experiments and repeated corrections, and cannot be obtained by the imagination or simple reasoning of those skilled in the art. To achieve the best effect, it is also necessary to use the process parameter combination of the present invention.

[0068] The present invention is not limited to the above-mentioned optimal implementation mode. Anyone can derive other various forms of products under the inspiration of the present invention. However, no matter what changes are made in the shape or structure, all technical solutions that are the same or similar to those of the present application fall within the protection scope of the present invention.

Claims

1. A physical non-stick pan with a concave-convex structure, comprising a pan body, characterized in that: The inner surface of the pot body forms a uniformly distributed concave-convex structure, which includes ridges protruding from the inner surface of the pot and a recessed area surrounded by the ridges. The physical non-stick layer is at least arranged on the inner surface of the pot body in the recessed area, and the physical non-stick layer is also arranged on the side wall of the ridges; the physical non-stick layer includes a rough surface of at least micrometer level, the rough surface is composed of a plurality of papillae of at least micrometer level, and an oxide film of nanometer-level rough porous structure is further formed on the rough surface; the micrometer and nanometer microscopic rough film layers have the function of storing and locking oil when actually used for cooking, thereby realizing the physical non-stick function.

2. The physical non-stick pan with a concave-convex structure according to claim 1, characterized in that: The hardness of at least the surface layer of the rough surface is HV400-1100.

3. The physical non-stick pan with a concave-convex structure according to claim 1, characterized in that: The area of ​​the concave region accounts for 80% to 95% of the area of ​​the entire concave-convex structure, and the area of ​​the convex ridge accounts for about 5% to 20% of the area of ​​the entire concave-convex structure.

4. The physical non-stick pan with a concave-convex structure according to claim 1, characterized in that: The concave depth of the concave area is 0.01 to 0.13 mm.

5. The physical non-stick pan with a concave-convex structure according to claim 1, characterized in that: The pot body is a single-layer or multi-layer composite structure.

6. A method for preparing a physical non-stick pan with a concave-convex structure according to any one of claims 1 to 5, characterized in that: The steps include: (1) Concave-convex structure processing: a uniform concave-convex structure is formed on the surface of the metal plate by chemical etching or mechanical pressing; (2) Stretching process: using equipment to form the plate with a concave-convex structure into a pot body; (3) Sandblasting process: Select abrasives and use compressed air as the power to spray the abrasives onto the surface of the pot body, so that the surface of the pot body forms a rough surface of at least micrometer level.

7. The method for making a physical non-stick pan with a concave-convex structure according to claim 6, characterized in that: (2) Sandblasting process: Use 36-130 mesh abrasives, use 0.4-0.8 MPa compressed air as the power, and use high-speed jet equipment to spray the abrasives onto the inner surface of the pot body, so that the surface of the pot body forms a rough surface consisting of multiple papillae of at least micrometer level.

8. The method for making a physical non-stick pan with a concave-convex structure according to claim 7, characterized in that: Also includes: (4) Surface treatment: The surface of the pot body is hardened and oxidized to further form an oxide film with a nano-scale rough porous structure on the rough surface.

9. The method for making a physical non-stick pan with a concave-convex structure according to claim 8, characterized in that: (4) Surface treatment further includes: (4.1) Hardening process: heat treat the pot body to make the surface hardness of the pot body reach HV400~1100; (4.2) Oxidation process: The pot body that has reached the hardening standard is subjected to oxidation treatment, and an oxide film with a nano-scale rough porous structure is further formed on the rough surface of the pot body.

10. The method for making a physical non-stick pan with a concave-convex structure according to claim 9, characterized in that: The (4.1) hardening process: before heat treatment, the pot body is cleaned and then placed in a heat treatment furnace for heat treatment at 400 to 650 degrees Celsius for 0.5 to 24 hours, so that a hardened layer with a hardness of HV400 to 1100 and a thickness of 3 to 35 microns is formed on the surface of the pot body.

11. The method for making a physical non-stick pan with a concave-convex structure according to claim 9, characterized in that: The (4.2) oxidation process is as follows: placing the pot body with the hardened layer formed thereon into a treatment furnace filled with liquid or gas, and oxidizing it in an environment of 400 to 500 degrees Celsius for 0.5 to 2 hours.

12. The method for making a physical non-stick pan with a concave-convex structure according to claim 8, characterized in that: Also includes: (5) Polishing process: Mechanically polish the preset area on the inner surface of the pot body to remove the rough surface of the convex ridges in the concave-convex structure and retain the rough surface on the concave area in the concave-convex structure, thereby obtaining a non-stick pot body.

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