Cooking appliance and its processing method

Abstract

The present application provides a cooking appliance and a processing method thereof. The cooking appliance includes a utensil, a first anti-corrosion layer, and a second anti-corrosion layer. The material of the utensil is magnesium alloy. The first anti-corrosion layer covers the surface of the utensil, and the second anti-corrosion layer covers the surface of the first anti-corrosion layer. The present application can solve the corrosion resistance problem of cooking appliances made of magnesium alloy.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen utensils, and particularly to a cooking utensil and a processing method thereof. Background Art

[0002] With the development of social economy, people's pursuit of cooking utensil products is getting higher and higher. Currently, iron pots and stainless steel pots on the market are relatively heavy, and it is also rather strenuous to hold an aluminum alloy pot with one hand for stir-frying or tossing. Magnesium alloy is the lightest metal structural material in practical applications. A cooking utensil made of magnesium alloy further reduces the weight compared with the existing aluminum alloy pot. Even a woman can hold the pot for stir-frying with ease, improving the usage experience.

[0003] However, due to the extremely active chemical properties of magnesium alloy, it is extremely easy to oxidize in the air, generating a loose oxide film. This oxide film does not have a protective effect on the magnesium alloy matrix. Therefore, the corrosion resistance of magnesium alloy cooking utensils is a difficult problem to solve, which affects the application of magnesium alloy in cooking utensils. Summary of the Invention

[0004] The present application provides a cooking utensil and a processing method thereof to solve the corrosion resistance problem of cooking utensils made of magnesium alloy.

[0005] The first aspect of the present application provides a cooking utensil, which includes:

[0006] A utensil, the material of the utensil being magnesium alloy;

[0007] A first anti-corrosion layer covering the surface of the utensil;

[0008] A second anti-corrosion layer covering the surface of the first anti-corrosion layer.

[0009] The above cooking utensil includes a utensil, a first anti-corrosion layer and a second anti-corrosion layer. The material of the utensil is magnesium alloy to reduce the weight of the cooking utensil; the first anti-corrosion layer covers the surface of the utensil to separate the surface of the utensil from the outside air, thereby preventing the surface of the utensil from contacting the air and causing corrosion; the second anti-corrosion layer covers the surface of the first anti-corrosion layer, which can not only increase the thickness of the corrosion-resistant layer but also seal the pores of the first anti-corrosion layer, thereby improving the overall anti-corrosion effect; in addition, since the structural components of the first anti-corrosion layer and the second anti-corrosion layer are different, the corrosion media they target are also different, so that the cooking utensil can form a reliable anti-corrosion effect in a variety of complex environments.

[0010] Optionally, the first anti-corrosion layer is an aluminum alloy layer formed by thermal spraying. That is to say, aluminum alloy powder is sprayed on the surface of the utensil by thermal spraying to form an aluminum alloy layer. Since a dense and stable oxide film can be formed on the surface of the aluminum alloy layer, the air is isolated through this oxide film, thereby preventing oxidation corrosion inside the aluminum alloy layer and on the surface of the utensil.

[0011] Optionally, the thickness of the first anti-corrosion layer is 150μm - 250μm, which can not only ensure the corrosion resistance life of the first anti-corrosion layer, but also ensure the bonding strength inside the coating, and can also control the weight and production cost of the cooking utensil.

[0012] Optionally, the porosity of the first anti-corrosion layer is not more than 5%, so as to effectively reduce coating defects and ensure the anti-corrosion effect of the coating.

[0013] Optionally, the surface roughness Ra of the first anti-corrosion layer is 5μm - 7μm, which can not only enable the first anti-corrosion layer to have good bonding force, but also facilitate the sealing of the subsequent coating and improve the anti-corrosion effect.

[0014] Optionally, the first anti-corrosion layer is a passivation film layer. That is to say, the surface of the utensil is passivated by chemical passivation to form a passivation film layer. The air is isolated through the passivation film layer, thereby preventing oxidation corrosion inside the utensil. The operation is convenient and the production cost of the cooking utensil can be reduced.

[0015] Optionally, the thickness of the passivation film layer is 8μm - 15μm, which can not only ensure the anti-corrosion effect of the passivation film layer, but also control the production cost of the cooking utensil and improve the production efficiency of the cooking utensil.

[0016] Optionally, a roughened layer is provided on the surface of the utensil, and the passivation film layer is formed on the surface of the roughened layer. By setting the roughened layer, the surface roughness of the utensil is increased, so that the surface of the utensil forms a concave-convex structure, increasing the contact area between the passivation liquid and the surface of the utensil and improving the reaction rate; moreover, due to internal stress on the surface of the utensil, intergranular and grain boundary defects are generated, which is beneficial to the penetration of the passivation liquid, enabling the passivation liquid to contact the utensil deeper, thereby increasing the thickness of the passivation film layer.

[0017] Optionally, the second anti-corrosion layer is an anti-corrosion coating layer, which has a high shielding effect and chemical stability, and the anti-corrosion coating has excellent sealing effect after sintering shrinkage, thereby effectively improving the overall anti-corrosion effect of the cooking utensil.

[0018] Optionally, the thickness of the second anti-corrosion layer is 15μm - 25μm, which can not only ensure the corrosion resistance effect, but also maintain good coating strength.

[0019] Optionally, the cooking appliance provided by the embodiments of the present application further includes a non-stick layer covering the surface of the second anti-corrosion layer, so that the cooking appliance has a non-stick effect.

[0020] The second aspect of the present application provides a method for manufacturing a cooking appliance, which includes the following steps:

[0021] Step S01: Prepare a utensil made of magnesium alloy

[0022] Step S02: Spray aluminum alloy powder on the surface of the utensil by thermal spraying to form a first anti-corrosion layer;

[0023] Step S03: Spray anti-corrosion paint on the surface of the first anti-corrosion layer to form a second anti-corrosion layer;

[0024] Step S04: Spray non-stick paint on the surface of the second anti-corrosion layer to form a non-stick layer.

[0025] Optionally, in step S20, the particle size of the aluminum alloy powder is 300 mesh to 1000 mesh, which can not only reduce the porosity of the coating and reduce pitting corrosion caused by primary defects, but also control the production cost of the cooking appliance.

[0026] The third aspect of the present application provides a method for manufacturing a cooking appliance, which includes the following steps:

[0027] Step S10: Prepare a utensil made of magnesium alloy

[0028] Step S20: Prepare a first anti-corrosion layer on the surface of the utensil by chemical passivation;

[0029] Step S30: Spray anti-corrosion paint on the surface of the first anti-corrosion layer to form a second anti-corrosion layer;

[0030] Step S40: Spray non-stick paint on the surface of the second anti-corrosion layer to form a non-stick layer.

[0031] Optionally, step S20 further includes, before chemical passivation, sandblasting the surface of the utensil, which can not only increase the surface roughness of the utensil, so that the surface of the utensil forms a concave-convex structure, increase the contact area between the passivation solution and the surface of the utensil, and improve the reaction rate; moreover, sandblasting generates internal stress on the surface of the utensil, further generating intergranular and grain boundary defects, which is conducive to the penetration of the passivation solution, making the passivation solution contact the utensil deeper, thereby increasing the thickness of the passivation film layer.

[0032] It should be understood that the above general description and the following detailed description are only exemplary and do not limit the present application. Description of the Drawings

[0033] Figure 1 Schematic diagram of the structure of the cooking appliance provided by the embodiment of the present application;

[0034] Figure 2 is Figure 1 partial enlarged view of.

[0035] Reference numerals:

[0036] 1 - utensil;

[0037] 2 - first anti - corrosion layer;

[0038] 3 - second anti - corrosion layer;

[0039] 4 - non - stick layer.

[0040] The accompanying drawings here are incorporated into the specification and form a part of this specification, showing embodiments consistent with the present application, and are used together with the specification to explain the principles of the present application. Detailed implementation manners

[0041] In order to make the purpose, technical solutions and advantages of the present application more clear and understandable, the present application will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and are not used to limit the present application.

[0042] In the description of the present application, unless otherwise clearly specified and limited, the terms "first" and "second" are only used for descriptive purposes and cannot be understood as indicating or implying relative importance; unless otherwise specified or stated, the term "plurality" means two or more; the terms "connection", "fixation", etc. should all be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, an integral connection, or an electrical connection; it can be directly connected or indirectly connected through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present application can be understood according to specific circumstances.

[0043] In the description of this specification, it should be understood that the orientation terms such as "upper" and "lower" described in the embodiments of the present application are described from the angles shown in the accompanying drawings and should not be understood as limiting the embodiments of the present application. In addition, in the context, it should also be understood that when referring to an element being connected "above" or "below" another element, it can not only be directly connected "above" or "below" another element, but also be indirectly connected "above" or "below" another element through an intermediate element.

[0044] Such as Figure 1 and Figure 2As shown in the figure, an embodiment of the present application provides a cooking appliance, which includes a utensil 1, a first anti-corrosion layer 2, and a second anti-corrosion layer 3. The material of the utensil 1 is magnesium alloy to reduce the weight of the cooking appliance. The density of magnesium is 1.738 g / cm 3 , and the density of magnesium is only 2 / 3 of that of aluminum, 1 / 4 of that of steel, and 1 / 3 of that of titanium. Therefore, in the case of the same specifications, the weight of the magnesium alloy utensil can be reduced by 1 / 3 compared with the aluminum alloy utensil. The utensil 1 made of magnesium alloy has an obvious weight reduction effect; the first anti-corrosion layer 2 covers the surface of the utensil 1, and the surface of the utensil 1 is separated from the outside air through the first anti-corrosion layer 2, thereby preventing the surface of the utensil 1 from contacting the air and causing corrosion; the second anti-corrosion layer 3 covers the surface of the first anti-corrosion layer 2, which can not only increase the thickness of the corrosion-resistant layer, but also play a role in sealing the pores of the first anti-corrosion layer 2, thereby improving the overall anti-corrosion effect; in addition, due to the different structural components of the first anti-corrosion layer 2 and the second anti-corrosion layer 3, the corrosion media they target are also different, so that the cooking appliance can form a reliable anti-corrosion effect in a variety of complex environments.

[0045] Specifically, the utensil 1 is prepared by die-casting or hot stamping. Since magnesium has active chemical properties, in order to improve its corrosion resistance, the surface of the utensil 1 can be pretreated; die-casting is to melt the magnesium alloy and then fill the metal melt into the mold cavity under high pressure. After cooling and forming, the mold is opened to take out the part, forming the utensil 1; the hot stamping method is to stamp and form the magnesium alloy sheet within a certain heating range to make a utensil 1 of an appropriate shape.

[0046] Furthermore, the first anti-corrosion layer 2 and the second anti-corrosion layer 3 can be prepared by any one of chemical passivation, anodic oxidation, micro-arc oxidation, electroplating, coating an anti-corrosion coating, or thermal spraying methods, and the preparation methods used for the first anti-corrosion layer 2 and the second anti-corrosion layer 3 should be different, so that the first anti-corrosion layer 2 and the second anti-corrosion layer 3 play a role in strengthening each other, thereby improving the overall anti-corrosion effect.

[0047] Among them, chemical passivation, anodic oxidation, and micro-arc oxidation processes are used to prepare a dense oxide film on the surface of the substrate. That is to say, a corrosion prevention layer is directly formed through a layer of material on the surface of the substrate, thereby protecting the utensil 1 made of magnesium alloy from further corrosion; electroplating, applying an anti-corrosion coating, and thermal spraying methods are used to prepare an anti-corrosion layer on the surface of the substrate with anti-corrosion materials. That is to say, a new layer of material is added on the surface of the substrate to form a corrosion prevention layer, thereby protecting the utensil 1 made of magnesium alloy from further corrosion. Thermal spraying methods include arc spraying or plasma spraying, etc. The wires used for arc spraying can be aluminum wires, titanium wires, nickel wires, zinc wires, stainless steel wires, and various alloy wires. The two wires for arc spraying can be of the same material or different materials, and the wire form can be solid wires or tubular wires; plasma spraying can spray titanium powder, titanium-aluminum powder, stainless steel powder, and other alloy powders, etc.

[0048] In one embodiment, the first anti-corrosion layer 2 is an aluminum alloy layer formed by thermal spraying. That is to say, aluminum alloy powder is sprayed on the surface of the utensil 1 by thermal spraying to form an aluminum alloy layer. Since a dense and stable oxide film can be formed on the surface of the aluminum alloy layer, the air is isolated through this oxide film, making the aluminum alloy more corrosion-resistant than the magnesium alloy, thereby preventing oxidation corrosion inside the aluminum alloy layer and on the surface of the utensil 1.

[0049] Furthermore, the thickness of the first anti-corrosion layer 2 is 150μm - 250μm. For example, the thickness of the first anti-corrosion layer 2 can be 150μm, 160μm, 170μm, 180μm, 190μm, 200μm, 210μm, 220μm, 230μm, 240μm, or 250μm, etc. It can not only ensure the corrosion-resistant life of the first anti-corrosion layer 2, but also ensure the bonding strength inside the coating, and can also control the weight and production cost of the cooking utensil. When the thickness of the first anti-corrosion layer 2 is less than 150μm, the thickness of the aluminum alloy layer is too thin, affecting the uniformity of the aluminum alloy layer, thereby affecting the thickness and uniformity of the oxide film formed on the surface of the aluminum alloy, making it difficult for the corrosion prevention performance of the first anti-corrosion layer 2 to meet the use requirements and affecting the corrosion-resistant life of the cooking utensil; when the thickness of the first anti-corrosion layer 2 is greater than 250μm, the thickness of the aluminum alloy layer is too thick, resulting in a weakened bonding between the aluminum alloy layer and the utensil 1, thereby causing the first anti-corrosion layer 2 to easily undergo interlayer separation and fall off.

[0050] Furthermore, the porosity of the first anti-corrosion layer 2 is not greater than 5%. For example, the porosity of the first anti-corrosion layer 2 can be 0.2%, 0.5%, 0.8%, 1.0%, 1.3%, 1.5%, 1.8%, 2.0%, 2.2%, 2.5%, 2.7%, 3.0%, 3.3%, 3.5%, 3.7%, 4.0%, 4.2%, 4.5%, 4.8% or 5.0%, so as to effectively reduce coating defects and ensure the anti-corrosion effect of the coating. When the porosity of the first anti-corrosion layer 2 is greater than 5%, the density of the first anti-corrosion layer 2 is difficult to meet the requirements, resulting in the easy infiltration of corrosive media and the corrosion of the utensil 1.

[0051] Furthermore, the surface roughness Ra of the first anti-corrosion layer 2 is 5μm - 7μm. For example, the surface roughness Ra of the first anti-corrosion layer 2 can be 5μm, 5.2μm, 5.4μm, 5.6μm, 5.6μm, 6μm, 6.2μm, 6.4μm, 6.6μm, 6.8μm or 7μm, etc. This can not only make the first anti-corrosion layer have better bonding strength, but also facilitate the sealing of subsequent coatings and improve the anti-corrosion effect. When the surface roughness Ra of the first anti-corrosion layer 2 is less than 5μm, the surface of the first anti-corrosion layer 2 is too smooth, resulting in a decrease in the bonding strength of the first anti-corrosion layer 2 and a decrease in the adhesion of subsequent coatings (such as the second anti-corrosion layer 3), thus affecting the service life of the cooking utensil; when the surface roughness Ra of the first anti-corrosion layer 2 is greater than 7μm, the surface of the first anti-corrosion layer 2 is too rough, forming large concave and convex structures on the surface of the first anti-corrosion layer 2. During the preparation of subsequent coatings, more subsequent coatings are required to fill and seal the depressions of the first anti-corrosion layer 2, affecting the normal preparation of subsequent coatings.

[0052] Furthermore, the particle size range of the spraying powder used for the first anti-corrosion layer 2 is 300 mesh - 1000 mesh. For example, the particle size of the spraying powder can be 300 mesh, 400 mesh, 500 mesh, 600 mesh, 700 mesh, 800 mesh, 900 mesh or 1000 mesh, etc. This can not only reduce the porosity of the coating and reduce pitting corrosion caused by primary defects, but also control the production cost of the cooking utensil. When the particle size of the spraying powder is greater than 300 mesh, the particles of the spraying powder are too large, affecting the density inside the coating, resulting in defects such as large porosity inside the coating, further forming pitting corrosion and affecting the corrosion resistance of the coating. Moreover, the too large particles of the spraying powder will also cause too large surface roughness of the coating; when the particle size of the spraying powder is less than 1000 mesh, the particles of the spraying powder are too small, resulting in too high production cost of the spraying powder, and the powder particles are easy to absorb moisture and agglomerate, affecting the normal progress of the spraying process.

[0053] Specifically, taking plasma spraying as an example, the process parameters can be referred to as follows: the substrate is preheated to 100 - 150°C, the voltage is 65V, the current is 500A - 600A, the argon pressure is 0.85MPa, the hydrogen pressure is 0.32MPa, and the spraying distance is 100 - 150mm.

[0054] In another embodiment, the first anti-corrosion layer 2 is a passivation film layer. That is to say, the surface of the utensil 1 is passivated by chemical passivation to form a passivation film layer, and the air is isolated through the passivation film layer, thereby preventing the internal part of the utensil 1 from undergoing oxidation corrosion. The operation is convenient, and the production cost of the cooking utensil can be reduced.

[0055] Furthermore, the thickness of the passivation film layer is 8μm - 15μm. For example, the thickness of the passivation film layer can be 8μm, 8.5μm, 9μm, 9.5μm, 10μm, 10.5μm, 11μm, 11.5μm, 12μm, 12.5μm, 13μm, 13.5μm, 14μm, 14.5μm or 15μm, etc. This can not only ensure the anti-corrosion effect of the passivation film layer but also control the production cost of the cooking utensil and improve the production efficiency of the cooking utensil. When the thickness of the passivation film layer is less than 8μm, the thickness of the first anti-corrosion layer 2 is too thin, resulting in poor corrosion resistance; when the thickness of the passivation film layer is greater than 15μm, the thickness of the first anti-corrosion layer 2 is too thick, resulting in waste of production raw materials, thus leading to too high production cost of the cooking utensil, and it will also lead to too long reaction time for passivation treatment, thereby affecting the production efficiency of the cooking utensil.

[0056] Furthermore, to reduce the reaction time of passivation treatment and ensure that the thickness of the passivation film layer meets the corrosion resistance requirements, the surface of the utensil 1 can be provided with a roughened layer, and the passivation film layer is formed on the surface of the roughened layer. By setting the roughened layer, the surface roughness of the utensil 1 is increased, so that the surface of the utensil 1 forms an uneven structure, increasing the contact area between the passivation solution and the surface of the utensil 1 and improving the reaction rate; moreover, due to internal stress on the surface of the utensil 1, intergranular and grain boundary defects are generated, which is conducive to the infiltration of the passivation solution, making the passivation solution contact the utensil 1 deeper, thereby increasing the thickness of the passivation film layer.

[0057] Specifically, when passivating a magnesium alloy by the conventional chemical passivation method, since the formation of the surface passivation film prevents further reaction between the substrate and the passivation solution, the thickness of the passivation film is relatively thin or a too long passivation treatment time is required; in this embodiment, the surface of the utensil 1 is sandblasted before passivation treatment. Brown fused alumina with 60 meshes is used for sandblasting, and the sandblasting pressure is 0.5Mpa, which increases the surface roughness of the substrate, forms a fine uneven structure and intergranular and grain boundary defects on the surface, thereby being able to extend the rapid reaction time of passivation treatment, increase the thickness of the passivation film layer, and enable the thickness of the passivation film layer to quickly reach 8 - 15um.

[0058] Specifically, the process flow of the passivation treatment adopted in the embodiments of the present application includes degreasing, water washing, pickling, water washing, chemical treatment, water washing, passivation, water washing, and drying of the cooking utensil in sequence.

[0059] Degreasing includes: Na3PO4: 40 - 60 g / L; Na2CO3: 20 - 30 g / L; Na2SiO3: 10 - 20 g / L; surfactant 3 - 5 g / L; temperature: 60°C - 70°C, time: 3 min - 5 min.

[0060] Pickling includes: HNO3: 15 - 30 g / L; normal temperature, time: 1 min - 2 min.

[0061] The process parameters of chemical passivation include: chemical treatment solution: K2Cr2O7: 30 g / L - 50 g / L; KAl(SO4)2: 8 g / L - 12 g / L; acetic acid (60%): 5 ml / L - 8 ml / L. PH: 1.5 - 2.5, temperature: normal temperature; immersion time 3 min - 5 min; the formed film thickness range: 8 - 15 μm.

[0062] Furthermore, in the cooking utensil provided by the embodiments of the present application, the second anti-corrosion layer 3 is an anti-corrosion coating layer. That is to say, the second anti-corrosion layer 3 can be formed by coating with any anti-corrosion coating such as an oil-based anti-corrosion coating that can meet food hygiene requirements. It has a high shielding effect and chemical stability, and the anti-corrosion coating has an excellent sealing effect after sintering shrinkage, thereby effectively improving the overall anti-corrosion effect of the cooking utensil.

[0063] Furthermore, the thickness of the second anti-corrosion layer 3 is 15 μm - 25 μm. For example, the thickness of the second anti-corrosion layer 3 can be 15 μm, 15.5 μm, 16 μm, 16.5 μm, 17 μm, 17.5 μm, 18 μm, 18.5 μm, 19 μm, 19.5 μm, 20 μm, 20.5 μm, 21 μm, 21.5 μm, 22 μm, 22.5 μm, 23 μm, 23.5 μm, 24 μm, 24.5 μm, or 25 μm, etc. It can not only ensure the anti-corrosion effect but also maintain good coating strength. When the thickness of the second anti-corrosion layer 3 is less than 15 μm, it is difficult for the anti-corrosion coating to form a uniform and continuous coating, thus affecting the anti-corrosion effect of the second anti-corrosion layer 3; when the thickness of the second anti-corrosion layer 3 is greater than 25 μm, the thickness of the second anti-corrosion layer 3 is too thick, resulting in a decrease in the interlayer bonding force of the second anti-corrosion layer 3 itself, thus affecting the bonding strength of the second anti-corrosion layer 3 and causing the second anti-corrosion layer 3 to easily fall off.

[0064] Further, the cooking appliance provided by the embodiment of the present application further includes a non-stick layer 4, which can be formed by spraying a non-stick coating. The non-stick coating can be a ceramic non-stick coating or a fluorine coating. The non-stick layer 4 covers the surface of the second anti-corrosion layer 3 to make the cooking appliance have a non-stick effect. For example, the non-stick coating is applied to the surface of the second anti-corrosion layer 3 by air spraying. The spraying process can be referred to as follows: the preheating temperature of the pot body before spraying is 45°C to 55°C, the spraying air pressure is 3 to 4 kg / cm2, the surface is dried at 60°C to 80°C for 10 minutes after spraying, and then baked at 280°C for 15 minutes.

[0065] Further, the thickness of the non-stick layer 4 can be 35μm to 45μm. For example, the thickness of the non-stick layer 4 can be 35μm, 35.5μm, 36μm, 36.5μm, 37μm, 37.5μm, 38μm, 38.5μm, 39μm, 39.5μm, 40μm, 40.5μm, 41μm, 41.5μm, 42μm, 42.5μm, 43μm, 43.5μm, 44μm, 44.5μm or 45μm, etc. Within this thickness range, it is convenient to process the non-stick layer 4, control the cost of the cooking appliance, and ensure the non-stick effect of the non-stick layer 4. When the thickness of the non-stick layer 4 is less than 35μm, it is difficult to form a continuous and uniform coating; when the thickness of the non-stick layer 4 is greater than 45μm, it will lead to an increase in cost and excessive internal stress in the non-stick layer 4, resulting in damage such as cracking on the surface of the non-stick layer 4, thus affecting the non-stick effect.

[0066] The second aspect of the present application provides a method for processing a cooking appliance, which includes the following steps:

[0067] Step S01: Prepare a utensil 1, and the material of the utensil 1 is magnesium alloy;

[0068] Step S02: Spray aluminum alloy powder on the surface of the utensil 1 by thermal spraying to form a first anti-corrosion layer 2;

[0069] Step S03: Spray an anti-corrosion coating on the surface of the first anti-corrosion layer 2 to form a second anti-corrosion layer 3;

[0070] Step S04: Spray a non-stick coating on the surface of the second anti-corrosion layer 3 to form a non-stick layer 4.

[0071] Further, in step S20, the particle size of the aluminum alloy powder is 300 mesh to 1000 mesh, which can not only reduce the porosity of the coating, reduce pitting corrosion caused by primary defects, but also control the production cost of the cooking appliance.

[0072] The third aspect of the present application provides a method for processing a cooking appliance, which includes the following steps:

[0073] Step S10: Prepare vessel 1, and the material of vessel 1 is magnesium alloy;

[0074] Step S20: Prepare the first anti-corrosion layer 2 on the surface of vessel 1 by means of chemical passivation;

[0075] Step S30: Spray the anti-corrosion coating on the surface of the first anti-corrosion layer 2 to form the second anti-corrosion layer 3;

[0076] Step S40: Spray the non-stick coating on the surface of the second anti-corrosion layer 3 to form the non-stick layer 4.

[0077] Furthermore, step S20 further includes that before chemical passivation, the surface of vessel 1 is sandblasted, which can not only improve the surface roughness of vessel 1, make the surface of vessel 1 form an uneven structure, increase the contact area between the passivation solution and the surface of vessel 1, and improve the reaction rate; moreover, sandblasting generates internal stress on the surface of vessel 1, further generating intergranular and grain boundary defects, which is conducive to the infiltration of the passivation solution, making the passivation solution contact deeper with vessel 1, so as to increase the thickness of the passivation film layer.

[0078] To illustrate the corrosion resistance effect of the above cooking utensils in the embodiments of the present application, a comparative experiment on the corrosion resistance performance of magnesium alloy cooking utensils made by the existing process and the cooking utensils provided in the embodiments of the present application is carried out. The experimental method is tested according to the requirements of salt water corrosion resistance in GB / T32095.3-2015: Inject 5% sodium chloride solution into the experimental vessel to make the solution reach more than 1 / 2 height of the cooking utensil, cover the lid and heat it to boiling on the heat source; then keep it boiling gently and continue to heat for 7 hours. The sodium chloride solution lost due to volatilization during the boiling process should be replenished with distilled water in time to keep the original solution height unchanged; Move the cooking utensil away from the heat source and place it at normal temperature (23°C ± 2°C) for 16h; Wash the salt stains with clean water, visually inspect immediately after drying the surface with a soft cloth. This is one salt water corrosion resistance cycle.

[0079] Among them, each embodiment represents a group of sample cooking utensils, and the experimental result is the average value of the experimental results of this group of sample cooking utensils. Except for the different corrosion-resistant layers, other parameters (such as the shape, size, material, thickness and forming process of the vessel, etc.) of the cooking utensils in each embodiment are exactly the same, and the rest of the experimental conditions are also exactly the same. See Table 1 for the comparative experimental results. The specific structures of each embodiment are as follows:

[0080] Example 1: Magnesium alloy die-cast vessel + non-stick coating;

[0081] Example 2: Magnesium alloy die-cast vessel + anti-corrosion coating + non-stick coating;

[0082] Example 3: Magnesium alloy die-cast vessel + aluminum alloy spray coating + non-stick coating;

[0083] Example 4: Die-cast magnesium alloy utensil + aluminum alloy spray coating + anti-corrosion coating + non-stick coating;

[0084] Example 5: Die-cast magnesium alloy utensil + passivation layer + non-stick coating;

[0085] Example 6: Die-cast magnesium alloy utensil + passivation layer + anti-corrosion coating + non-stick coating;

[0086] Example 7: Die-cast magnesium alloy utensil + sandblasting + passivation layer + anti-corrosion coating + non-stick coating.

[0087] Table 1

[0088] sample Salt water corrosion resistance life Failure mode Example 1 The first cycle is to boil salt water for 1 hour Large area of bulge and perforation on the bottom Example 2 The first cycle is to boil salt water for 4 hours Some bulges on the bottom and the R corners are raised Example 3 1 cycle is qualified, boil salt water for 3 hours in the second cycle R corner bulge Example 4 2 cycles qualified No abnormal appearance Example 5 The first cycle is to boil salt water for 7 hours Some bulges and holes on the bottom Example 6 The first cycle is left to stand at room temperature for 10 hours Individual bulges at the bottom Example 7 2 cycles qualified No abnormal appearance

[0089] It can be seen from the data in Table 1 that for cooking utensils made of magnesium alloy, if they are not subjected to anti-corrosion treatment, their corrosion resistance is extremely poor, and large-area corrosion damage is likely to occur (see Example 1); if cooking utensils made of magnesium alloy are only subjected to one anti-corrosion treatment, they can have certain corrosion resistance, but the corrosion resistance is difficult to meet the use requirements (see Examples 2, 3, and 5); after cooking utensils made of magnesium alloy are subjected to two reliable anti-corrosion treatments, their corrosion resistance is significantly enhanced, and corrosion is not likely to occur in complex test environments, thereby extending the corrosion-resistant life of the cooking utensils (see Examples 4 and 7); although the cooking utensils in Example 6 are also subjected to two anti-corrosion treatments, due to the relatively thin thickness of their passivation layer, their corrosion resistance is limited, resulting in corrosion damage to the cooking utensils still occurring.

[0090] The above are only the preferred embodiments of the present application and are not used to limit the present application. For those skilled in the art, various changes and modifications can be made to the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included within the protection scope of the present application.

Claims

1. A processing method for a cooking appliance, characterized in that, It includes the following steps: Step S10: Prepare a vessel (1) made of magnesium alloy; Step S20: After sandblasting the surface of the vessel (1), a first anti-corrosion layer (2) is prepared on the surface of the vessel (1) by means of chemical passivation; Step S30: Spray an anti-corrosion coating on the surface of the first anti-corrosion layer (2), and sinter and shrink the anti-corrosion coating to form a second anti-corrosion layer (3); Step S40: Spray a non-stick coating on the surface of the second anti-corrosion layer (3) to form a non-stick layer (4).

2. A cooking appliance, characterized in that, The cooking utensil is made by the processing method described in claim 1, and the cooking utensil includes: A vessel (1) made of magnesium alloy; A first anti-corrosion layer (2) covering the surface of the vessel (1), and the first anti-corrosion layer (2) is a passivation film layer; A second anti-corrosion layer (3) covering the surface of the first anti-corrosion layer (2), and the second anti-corrosion layer (3) is an anti-corrosion coating layer, and the second anti-corrosion layer (3) serves to seal the pores of the first anti-corrosion layer (2).

3. The cooking appliance according to claim 2, wherein The thickness of the passivation film layer is 8μm - 15μm.

4. The cooking appliance according to claim 2, characterized in that The surface of the vessel (1) is provided with a roughened layer, and the passivation film layer is formed on the surface of the roughened layer.

5. The cooking appliance according to any one of claims 2-4, characterized in that, The thickness of the second anti-corrosion layer (3) is 15μm - 25μm.

6. The cooking appliance according to any one of claims 2-4, characterized in that, The cooking utensil further includes a non-stick layer (4) covering the surface of the second anti-corrosion layer (3).

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