Cooker and method for manufacturing same

Abstract

The present application provides a cooking utensil and a manufacturing method thereof. The cooking utensil includes: a substrate; an intermediate layer disposed on at least a part of the surface of the substrate, the intermediate layer being formed by spraying using aluminum or aluminum alloy as a raw material; and a non-stick layer disposed on the surface of the intermediate layer, the non-stick layer being formed by spraying using stainless steel as a raw material. Among them, the substrate is made of stainless steel. The cooking utensil provided by the embodiments of the present application uses aluminum or aluminum alloy material as the spraying raw material, sprays on the surface of the stainless steel substrate to form an intermediate layer, and then uses stainless steel material as the raw material to spray on the intermediate layer to form a skeleton-type mesoporous physical non-stick layer with wear resistance, corrosion resistance, oil locking, and oil storage functions. The cooking utensil of the present application has both high wear resistance, high corrosion resistance, high bonding strength, and excellent thermal conductivity, and has no chemical coating, showing a physical non-stick use effect.

Description

Technical Field

[0001] This application relates to the field of kitchen utensils, and particularly to a cooking utensil and a manufacturing method thereof. Background Art

[0002] Currently, in the traditional cooking utensil industry, in order to improve the non-stick property of a cooking utensil blank made of stainless steel as the base body, a non-stick coating such as PTFE or silicone resin is usually coated on the surface of the stainless steel blank. However, for such products formed by surface chemical coating, due to their low surface hardness and poor wear resistance, their service life is affected. To solve this problem, the industry has developed a process of etching the stainless steel surface and then spraying a non-stick coating. For example, the convex rib structure is used to effectively avoid the wear of the surface organic coating. However, there is still an organic coating on the surface of such products, and the convex rib stainless steel substrate is exposed on the surface, which limits the performance of the organic coating and cannot achieve excellent non-stick property. Summary of the Invention

[0003] Therefore, the purpose of this application is to provide a cooking utensil and its manufacturing method, which solve the problems of poor wear resistance and affected service life of products formed by coating with chemical coatings in the prior art, and due to the existence of chemical coatings, there are potential hazards to the food safety of the products. For this reason, providing a cooking utensil with high wear resistance, high corrosion resistance, and high bonding strength performance, and at the same time, such a cooking utensil has no chemical coating has become the problem concerned in this application.

[0004] In the first aspect of this application, a cooking utensil is provided, including: a base body; an intermediate layer disposed on at least a part of the surface of the base body, the intermediate layer being formed by spraying with aluminum or aluminum alloy as the raw material; a non-stick layer disposed on the surface of the intermediate layer, the non-stick layer being formed by spraying with stainless steel as the raw material; wherein, the material of the base body is stainless steel.

[0005] The cooking utensil provided by the embodiments of this application forms an intermediate layer by spraying with aluminum or aluminum alloy as the raw material. Because aluminum has good heat conduction performance and low anodic potential for corrosion prevention, the formed intermediate layer has anodic corrosion prevention, fast cooking heat conduction, and local porous oil locking / oil storage. The non-stick layer is formed by spraying with stainless steel as the raw material. Because stainless steel has excellent wear resistance and rust prevention performance, a non-stick layer with high porosity and high wear resistance can be formed. Since no chemical coatings are added to the above two materials, the inner surface of the cooking utensil is made healthier and safer. Compared with a conventional stainless steel pot, it realizes the oil locking / oil storage function and achieves a physical non-stick effect; compared with a conventional sprayed stainless steel pot, it has no chemical coating, is more hygienic and healthy, is wear-resistant, and has a long service life; compared with a honeycomb stainless steel pot, it utilizes the three-dimensional pores of the film layer to achieve the oil locking / oil storage effect, and has no chemical coating and has a physical non-stick effect.

[0006] In some embodiments, the porosity of the non-stick layer is 5%-20%. The porosity in the embodiments of the present application needs to be set within a certain range. If the porosity of the non-stick layer is set too large, the surface of the formed non-stick layer is likely to be too rough. When in use, the food rubs severely against the rough inner surface of the cooking utensil, resulting in a very loud sound during operation. Although large pores are beneficial for the oil storage effect, too large pores are not conducive to the corrosion resistance effect. If the porosity of the non-stick layer is set too small, the oil storage effect is reduced. Although the corrosion resistance performance will be improved to some extent, it is not conducive to the improvement of the non-stick effect of the subsequent formed non-stick layer. By setting a reasonable porosity, on the one hand, the formed cooking utensil can have good corrosion resistance and appropriate surface roughness; on the other hand, the cooking utensil has a good oil storage effect. Here, the oil storage can facilitate the improvement of the non-stick effect of the non-stick layer. Based on this, controlling the porosity within a reasonable range can take into account both the oil storage and corrosion resistance performances, making the advantages of the cooking utensil more obvious.

[0007] In some embodiments, the porosity of the non-stick layer is 10%-15%.

[0008] In some embodiments, the thickness of the intermediate layer is 0.5-2.5 mm. The intermediate layer in the embodiments of the present application needs to have sufficient thickness. If the thickness of the intermediate layer is set too thin, the heat conduction and anti-corrosion performances will be insufficient. If the thickness of the intermediate layer is set too thick, the cost will be too high, and the improvement effect on the heat conduction performance and oil storage performance is not obvious. Based on this, controlling the thickness of the intermediate layer within a reasonable range can take into account both the performance and cost factors, making the advantages of the cooking utensil more obvious.

[0009] In some embodiments, the thickness of the non-stick layer is 30-200 μm. The non-stick layer in the embodiments of the present application needs to have sufficient thickness. If the thickness of the non-stick layer is set too thin, the stainless steel material can only be dispersed on the surface of the intermediate layer in the form of particles and cannot form a continuous porous film. If the thickness of the non-stick layer is set too thick, on the one hand, it will increase the cost of manufacturing the product; on the other hand, due to the poor thermal conductivity of stainless steel, the heating speed of the formed cooking utensil product is slow, which does not meet the market demand. Based on this, controlling the thickness of the non-stick layer within a reasonable range can take into account multiple factors, making the advantages of the cooking utensil more obvious.

[0010] In some embodiments, when the state of the aluminum or aluminum alloy is powdery, the particle size of the powder is 200-400 mesh; when the state of the aluminum or aluminum alloy is wire-shaped, the diameter of the wire is 1.0-1.4 mm. In some embodiments, when the state of the stainless steel is wire-shaped, the diameter of the wire is 1.2-1.8 mm; when the state of the stainless steel is powdery, the particle size of the powder is 200-400 mesh.

[0011] In the cooking utensils provided by the embodiments of the present application, the raw materials can exist in the form of wire materials or powders. Based on various factors such as process conditions and costs, it is necessary to set the wire material size or powder particle size within a suitable range. If the wire material size or powder particle size is set too small, it is difficult to meet the process conditions and the process preparation cost is too high. If the wire material size or powder particle size is set too large, the pores of the formed coating are too large or the roughness of the formed coating is too large, which is not conducive to subsequent operations.

[0012] In some embodiments, the stainless steel is 304 or 316 stainless steel. The aluminum alloy is 3003 series aluminum. In the cooking utensils provided by the embodiments of the present application, by setting 3003 series aluminum as the raw material for the spray intermediate layer and setting 304 or 316 stainless steel as the raw material for the spray non-stick layer, since both raw materials are food-grade raw materials and also meet the hygiene standards, the safety of the cooking utensils is further guaranteed.

[0013] In some embodiments, the cooking utensils include at least one of an inner pot of an electric rice cooker, an inner pot of a pressure cooker, a wok, a baking tray, an oven, and a frying pan.

[0014] Another aspect of the embodiments of the present application is to provide a manufacturing method of a cooking utensil, the method including: providing a substrate of a cooking utensil; using aluminum or an aluminum alloy as a raw material and spraying to form an intermediate layer on at least a part of the surface of the substrate by using a spraying process; using stainless steel as a raw material and spraying to form a non-stick layer on the intermediate layer to form the non-stick layer structure.

[0015] In the manufacturing method of the cooking utensils provided by the embodiments of the present application, an intermediate layer is sprayed on the surface of a stainless steel substrate by using aluminum or an aluminum alloy as a raw material. Because aluminum has good thermal conductivity and the property of anodic low-potential anti-corrosion, the formed intermediate layer has anodic anti-corrosion, fast cooking heat conduction, and local porous oil locking / oil storage. Stainless steel is used as a raw material to spray and form a non-stick layer on the intermediate layer. Because stainless steel has excellent wear resistance and rust prevention performance, a non-stick layer with high porosity and high wear resistance can be formed on the intermediate layer. Since no chemical coatings are added to the above two materials, the inner surface of the cooking utensil formed is healthier and safer, and a uniform and complete skeleton-type mesoporous physical non-stick layer with wear resistance, corrosion resistance, and oil locking / oil storage functions can be formed on the inner surface of the manufactured cookware.

[0016] In some embodiments, when the raw material of the intermediate layer is 3003 aluminum, the spraying to form an intermediate layer on at least a part of the surface of the substrate by using a spraying process includes: adopting the method of metal arc spraying, with a current of 100 - 380 A and a voltage of 20 - 25 V, and spraying to form an intermediate layer with a thickness of 0.5 - 2.5 mm on at least a part of the surface of the substrate.

[0017] The manufacturing method of the cooking utensil provided by the embodiment of the present application can ensure good bonding strength and reasonable porosity between the raw material aluminum and the embryo body serving as the substrate by setting parameters such as different current and voltage. If the parameters of the current and voltage are set too small, the surface of the sprayed intermediate layer will be very rough and the coating bonding fastness will be insufficient, thus affecting the performance of the cooking utensil and subsequent processes. If the parameters of the current and voltage are set too large, the raw material aluminum will be overheated, causing serious burns and oxidation, affecting the anti-corrosion effect. Therefore, the present application sets the current and voltage within a reasonable range and controls the thickness of the formed intermediate layer to further ensure the anti-corrosion performance and heat conduction performance of the cooking utensil. In addition, since the raw material uses food-grade raw materials and also meets the hygiene standards, the safety of the cooking utensil is further guaranteed.

[0018] In some embodiments, when the raw material of the non-stick layer uses 304 or 316 stainless steel, spraying the non-stick layer on the intermediate layer by using the spraying process includes: adopting the plasma spraying method, with a current of 250 - 300 A and a voltage of 35 - 40 V, spraying a non-stick layer with a thickness of 30 - 200 um on the intermediate layer.

[0019] The manufacturing method of the cooking utensil provided by the embodiment of the present application can ensure good bonding strength and reasonable porosity between the raw material stainless steel and the intermediate layer by setting parameters such as different current and voltage. If the current and voltage are set too small, the surface of the sprayed non-stick layer will be very rough and the coating bonding fastness will be insufficient, thus affecting the performance of the cooking utensil and subsequent processes. If the parameters of the current and voltage are set too large, the raw material stainless steel will be over-oxidized, blackened, and the austenite structure will be damaged, affecting the rust prevention effect. The present application sets the current and voltage within a reasonable range to keep the raw material stainless steel in a fully molten state and not be largely oxidized, protecting its austenite structure from being damaged, and at the same time controlling the thickness of the formed non-stick layer to further ensure the anti-corrosion performance and heat conduction performance of the formed cooking utensil. In addition, since the raw material uses food-grade raw materials and also meets the hygiene standards, the safety of the cooking utensil is further guaranteed.

[0020] The manufacturing method of the cooking utensil provided by the embodiment of the present application, the heat conduction efficiency of the manufactured cooking utensil is 175 - 260 s.

[0021] In some embodiments, the method further includes: roughening the surface of the substrate before spraying. By roughening the surface of the substrate, it serves as a preparation for the spraying in the subsequent steps.

[0022] In some embodiments, the method further includes: treating the surface of the non-stick layer to make the surface of the non-stick layer smooth.

[0023] The manufacturing method of the cooking utensil provided by the embodiment of the present application sprays aluminum alloy material and stainless steel material on the roughened stainless steel substrate surface, and then performs process modifications such as shot peening and polishing on the treated surface to form a uniform and complete skeleton-type mesoporous physical non-stick layer with wear resistance, corrosion resistance, and oil locking / oil storage functions. Brief Description of the Drawings

[0024] Through the description of the embodiments in conjunction with the drawings below, the above and other objects and features of the present application will become clearer. In the drawings:

[0025] Figure 1 is a partial cross-sectional structural schematic diagram of the cooking utensil provided by the embodiment of the present application;

[0026] Figure 2 is a schematic flow chart of the manufacturing method of the cooking utensil provided by the embodiment of the present application. Detailed Description of the Embodiment

[0027] Now, embodiments according to the present application will be described in detail with reference to the drawings, in which examples are shown in the drawings, and the same reference numerals always represent the same components.

[0028] On the one hand, the embodiment of the present application solves the problem that existing cooking utensils cannot simultaneously take into account adverse conditions such as wear resistance, non-stick performance, and health and environmental protection. On the other hand, it solves the problem that due to the existence of chemical coatings in existing cooking utensils, there are potential safety hazards in the edible safety of cooking utensils. The following is a detailed elaboration.

[0029] Generally, existing conventional stainless steel pots have a long service life but no non-stick property. Conventional sprayed stainless steel pots have good non-stick property due to the presence of organic coatings, but the coatings are easily worn and the service life is short. Honeycomb-etched stainless steel pots have a long service life due to the protection of the honeycomb structure, but there is still a chemical coating covering, and the non-stick property is average. The prior art cannot take into account adverse conditions such as wear resistance, non-stick performance, and health and environmental protection.

[0030] Therefore, based on the above problems, an embodiment of one aspect of the present application provides a cooking utensil. Next, reference will be made to Figure 1 to specifically describe the composition of the cooking utensil according to the present application.

[0031] As Figure 1 shown, a cooking utensil includes: an intermediate layer 200 and a non-stick layer 300. The intermediate layer 200 is provided on at least a part of the surface of the substrate 100 and is formed by spraying using aluminum or aluminum alloy as the raw material; the non-stick layer 300 is provided on the surface of the intermediate layer 200 and is formed by spraying using stainless steel as the raw material; wherein, the material of the substrate 100 is stainless steel.

[0032] In the embodiments of the present application, the intermediate layer 200 can be provided on the inner surface of the cooking utensil or on a partial surface of the inner surface that contacts the food material. In the embodiments of the present application, aluminum or aluminum alloy and stainless steel are selected as food-grade raw materials. The substrate 100 can form the cooking utensil or can be a component formed on the surface of the cooking utensil that contacts the food.

[0033] For the cooking utensil provided by the embodiments of the present application, an intermediate layer is formed by spraying with aluminum or aluminum alloy as the raw material. Since aluminum has good thermal conductivity and anodic low-potential anti-corrosion, and also meets the hygiene standards, the formed intermediate layer has anodic anti-corrosion, fast cooking heat conduction, local porosity for oil locking and oil storage performance. A non-stick layer is formed by spraying with stainless steel as the raw material. Since stainless steel has excellent wear resistance and rust prevention performance, a non-stick layer with high porosity and high wear resistance can be formed. By spraying with aluminum or aluminum alloy on the substrate 100 to form a porous intermediate layer, and forming a non-stick layer on the intermediate layer, the pores on the intermediate layer can be used for oil storage, which further improves the non-stick effect of the subsequent non-stick layer formed of stainless steel.

[0034] Since both of the above two materials are food-grade raw materials and do not add any chemical coatings, the inner surface of the cooking utensil formed is healthier and safer. Compared with a conventional stainless steel pot, it realizes the oil locking / oil storage function and achieves a physical non-stick effect; compared with a conventional sprayed stainless steel pot, it has no chemical coating, is more hygienic and healthy, is wear-resistant, and has a long service life; compared with a honeycomb stainless steel pot, it utilizes the three-dimensional pores of the film layer (i.e., the framework-type mesopores equivalent to the structure of the formed non-stick layer) to achieve the oil locking and oil storage effect, and has no chemical coating and has a physical non-stick effect.

[0035] In the embodiments of the present application, the cooking utensil includes any one of the following: the inner pot of an electric rice cooker, the inner pot of a pressure cooker, a frying pan, a baking tray, an oven, a frying pan.

[0036] In some embodiments, the porosity of the non-stick layer is: 5%-20%. Exemplarily, the porosity of the non-stick layer can be 8%, 17%. If the porosity of the non-stick layer in the embodiments of the present application is too large, the surface of the formed non-stick layer is likely to be too rough. When in use, the friction between the food and the inner surface of the cooking utensil is severe, resulting in a very loud sound during operation. Although large pores are beneficial to the oil storage effect, large pores are not conducive to the corrosion resistance effect; if the porosity of the non-stick layer is set too small, the oil storage effect is reduced. Although the corrosion resistance performance will be improved to some extent, it is not conducive to the improvement of the non-stick effect of the subsequent formed non-stick layer. By setting a reasonable porosity, on the one hand, the formed cooking utensil can have good corrosion resistance and a suitable surface roughness, and on the other hand, the cooking utensil has a good oil storage effect. Here, the oil storage can be beneficial to the improvement of the non-stick effect of the non-stick layer. Based on this, controlling the porosity within a reasonable range can take into account both the oil storage and corrosion resistance performances, making the advantages of the cooking utensil more obvious.

[0037] In the embodiments of the present application, the porosity is measured according to (1 - density after spraying / density of raw material) * 100%. Exemplarily, the theoretical density of 3003 aluminum = 2.7 g / cm 3 , when 3003 aluminum is used as the raw material for the intermediate layer, the density of the aluminum mesoporous film layer (i.e., the intermediate layer) formed after spraying is approximately: 2.3 - 2.5 g / cm 3 , and the porosity of the formed intermediate layer is approximately: 7% - 15%. The theoretical density of 304 / 316 stainless steel = 7.9 g / cm 3 , when 304 / 316 stainless steel is used for the stainless steel, the density of the 304 / 316 mesoporous film layer (i.e., the non-stick layer) after thermal spraying is approximately: 7.3 - 7.5 g / cm 3 , and the porosity of the formed non-stick layer is approximately: 5% - 8%. First, a porous intermediate layer is formed on the stainless steel substrate, and then a porous non-stick layer is formed on the intermediate layer. The porous structure on the intermediate layer will further improve the non-stick effect of the non-stick layer. Of course, the density of each layer after thermal spraying in the present application is not limited to this, and this is only an example here.

[0038] In some embodiments, the porosity of the non-stick layer is: 10% - 15%. Exemplarily, the porosity of the non-stick layer is 13%.

[0039] In some embodiments, the thickness of the intermediate layer is: 0.5 - 2.5 mm. Exemplarily, it can be 1 mm, 1.5 mm, 2 mm. The intermediate layer in the embodiments of the present application needs to have a sufficient thickness. If the thickness of the intermediate layer is set too thin, the thermal conductivity and anti-corrosion performance will be insufficient; if the thickness of the intermediate layer is set too thick, the cost will be too high, and there will be no obvious improvement in the thermal conductivity and oil storage performance. Based on this, controlling the thickness of the intermediate layer within a reasonable range can take into account both performance and cost factors, making the advantages of the cooking utensil more obvious.

[0040] In some embodiments, the thickness of the non-stick layer is 30 - 200 um. Exemplarily, it can be 80 um, 100 um, 120 um, 160 um, 180 um. The non-stick layer in the embodiments of the present application needs to have a sufficient thickness. If the thickness of the non-stick layer is set too thin, the stainless steel material can only be dispersed on the surface of the intermediate layer in the form of particles and cannot form a continuous porous film; if the thickness of the non-stick layer is set too thick, on the one hand, it will increase the cost of manufacturing the product, and on the other hand, due to the poor thermal conductivity of stainless steel, the heating speed of the formed cooking utensil product is slow, which does not meet the market demand. Based on this, controlling the thickness of the non-stick layer within a reasonable range can take into account multiple factors, making the advantages of the cooking utensil more obvious.

[0041] In some embodiments, when the state of aluminum or aluminum alloy is in powder form, the particle size of the powder is 200 - 400 mesh. Exemplarily, it can be 300 mesh. If the powder particle size is too large, the roughness of the formed intermediate layer is too large; if the powder particle size is too small, the process preparation cost is too high. When the state of aluminum or aluminum alloy is in wire form, the diameter of the wire is 1.0 - 1.4 mm. Exemplarily, it can be 1.2 mm. If the wire diameter is too small, it is difficult to realize the process preparation; if the wire diameter is too large, the pores of the formed intermediate layer are too large, which is not conducive to the subsequent spraying operation of the non-stick layer.

[0042] In some embodiments, when the state of stainless steel is in wire form, the diameter of the wire is 1.2 - 1.8 mm. Exemplarily, it can be 1.5 mm. If the wire diameter is too small, it is difficult to realize the process preparation; if the wire diameter is too large, the pores of the formed non-stick layer are too large, affecting the non-stick effect. When the state of stainless steel is in powder form, the particle size of the powder is 200 - 400 mesh. For example, it can be 300 mesh. If the powder particle size is too large, the roughness of the formed non-stick layer is too large; if the powder particle size is too small, the process preparation cost is too high.

[0043] Another aspect of the embodiments of the present application lies in providing a manufacturing method of a cooking utensil. Figure 2 It is a schematic flowchart of the manufacturing method of the cooking utensil provided by the embodiments of the present application. As Figure 2 shown, the manufacturing method of the cooking utensil provided by the embodiments of the present application includes the following steps:

[0044] Step S101, provide a base body of a cooking utensil.

[0045] In the embodiments of the present application, the base body is a stainless steel base body, which can include any one of the following: the embryo of an inner pot of an electric rice cooker, an inner pot of a pressure cooker, a frying pan, a baking tray, an oven, a frying pan, etc.

[0046] Step S102, using aluminum or aluminum alloy as raw materials, and using a spraying process to spray and form an intermediate layer on at least a part of the surface of the base body.

[0047] In the embodiments of the present application, for a stainless steel base body, aluminum wire / powder is sprayed to form an intermediate layer with anodic corrosion prevention, cooking conduction, and local porous oil locking / oil storage. Specifically, the aluminum alloy is 3003 series aluminum wire or aluminum powder; the spraying process selects metal arc spraying, plasma spraying, cold spraying, etc. Exemplarily, when the raw material of the intermediate layer is 3003 aluminum wire, by using the method of metal arc spraying, at a current of 100 - 380 A and a voltage of 20 - 25 V, an intermediate layer with a thickness of 0.5 - 2.5 mm is sprayed and formed on at least a part of the surface of the base body.

[0048] The manufacturing method of the cooking utensil provided by the embodiment of the present application can ensure good bonding strength and reasonable porosity between the raw material aluminum and the embryo body serving as the matrix by setting parameters such as different current and voltage. If the parameters of the current and voltage are set too small, the surface of the sprayed intermediate layer will be very rough and the coating bonding fastness will be insufficient, thus affecting the performance of the cooking utensil and subsequent processes. If the parameters of the current and voltage are set too large, the raw material aluminum will be overheated, resulting in serious burns and oxidation, affecting the anti-corrosion effect. Therefore, the present application sets the current and voltage within a reasonable range and controls the thickness of the formed intermediate layer to further ensure the anti-corrosion performance and heat conduction performance of the cooking utensil. In addition, since the raw materials are food-grade raw materials and also meet the hygiene standards, the safety of the cooking utensil is further ensured.

[0049] Step S103: Use stainless steel as the raw material and spray a non-stick layer on the intermediate layer by spraying process to form a cooking utensil.

[0050] In the embodiment of the present application, the stainless steel can be 304 series stainless steel wire or powder, and the stainless steel can also be 316 series stainless steel wire or powder; the spraying process can be selected from arc spraying, plasma spraying, cold spraying, etc. Exemplarily, when the raw material of the non-stick layer is 304 stainless steel powder, spraying a non-stick layer on the intermediate layer by spraying process includes: adopting the plasma spraying method, with a current of 250 - 300 A, a voltage of 35 - 40 V, and spraying a non-stick layer with a thickness of 30 - 200 um on the intermediate layer.

[0051] The manufacturing method of the cooking utensil provided by the embodiment of the present application can ensure good bonding strength and reasonable porosity between the raw material stainless steel and the intermediate layer by setting parameters such as different current and voltage. If the current and voltage are set too small, the surface of the sprayed non-stick layer will be very rough and the coating bonding fastness will be insufficient, thus affecting the performance of the cooking utensil and subsequent processes. If the parameters of the current and voltage are set too large, the raw material stainless steel will be over-oxidized, blackened, and the austenite structure will be damaged, affecting the rust prevention effect. The present application sets the current and voltage within a reasonable range to keep the raw material stainless steel in a fully molten state and not be largely oxidized, while protecting its austenite structure from being damaged, and at the same time controls the thickness of the formed non-stick layer to further ensure the anti-corrosion performance and heat conduction performance of the formed cooking utensil. In addition, since the raw materials are food-grade raw materials and also meet the hygiene standards, the safety of the cooking utensil is further ensured.

[0052] Through the above steps S101 to S103, the manufacturing of the cooking utensil provided by the embodiment of the present application can be completed.

[0053] The manufacturing method of the cooking utensil provided by the embodiment of the present application sprays an intermediate layer on the surface of a stainless steel substrate using aluminum or aluminum alloy as the raw material. Since aluminum has good heat conduction performance and low-potential anodic anti-corrosion performance, and also meets the hygiene standards, the formed intermediate layer has anodic anti-corrosion, fast cooking heat conduction, and local porous oil locking / oil storage. Stainless steel is used as the raw material to spray a non-stick layer on the intermediate layer. Since stainless steel has excellent wear resistance and rust prevention performance, a non-stick layer with high porosity and high wear resistance can be formed on the intermediate layer. Since both of the above two materials use food-grade raw materials and do not add any chemical coatings, the inner surface of the cooking utensil formed is healthier and safer. The inner surface of the manufactured pot can form a uniform and complete skeleton-type mesoporous physical non-stick layer with wear resistance, corrosion resistance, and oil locking / oil storage functions. Here, the skeleton type means that due to the properties of the selected materials for the intermediate layer and the non-stick layer, a non-stick structure with a pore structure (i.e., the general term for the intermediate layer and the non-stick layer) is formed on the inner surface of the cooking utensil.

[0054] In some embodiments, a manufacturing method of a cooking utensil includes: S104, treating the surface of the non-stick layer to make the surface of the non-stick layer smooth.

[0055] In the embodiment of the present application, the surface of the sprayed product is physically repaired according to the appearance to eliminate surface defects. Among them, the physical repair includes: deburring, trimming, degreasing, sandblasting, shot peening, and other treatments.

[0056] The manufacturing method of the cooking utensil provided by the embodiment of the present application performs physical repair on the surface of the workpiece after two metal sprayings to eliminate surface defects, so that the manufactured cooking utensil has excellent performance and good appearance.

[0057] The manufacturing method of the cooking utensil provided by the embodiment of the present application further includes: forming and pre-treatment of the stainless steel substrate. Among them, the forming of the stainless steel substrate adopts processing techniques such as drawing, spinning, extrusion, and cutting. The pre-treatment refers to pre-treating the outer surface of the stainless steel substrate before metal spraying. The pre-treatment includes: making the outer surface of the stainless steel substrate roughened by adopting mechanical treatment, chemical pre-treatment, or a combination of mechanical treatment and chemical pre-treatment. Among them, the mechanical treatment includes: mechanical sandblasting, shot peening, and sandblasting; the chemical pre-treatment includes degreasing, chemical etching, and so on.

[0058] In the embodiment of the present application, the cooking utensil includes: an inner pot of an electric rice cooker, an inner pot of a pressure cooker, a frying pan, a baking tray, an oven, or a frying pan. Hereinafter, the present application will be described by taking the application on a frying pan as an example.

[0059] The following details the manufacturing method of a frying pan according to some embodiments of the present application.

[0060] Embodiment 1

[0061] Spray the pre-treated workpiece with aluminum alloy to form an anti-corrosion, porous and conductive structure layer (i.e., the intermediate layer).

[0062]

[0063] Spray the workpiece sprayed with aluminum wire with stainless steel to form a porous, wear-resistant and non-sticky layer.

[0064]

[0065] Example 2

[0066] Spray the pre-treated workpiece with aluminum alloy to form an anti-corrosion, porous and conductive structure layer (i.e., the intermediate layer).

[0067]

[0068] Spray the workpiece sprayed with aluminum wire with stainless steel to form a porous, wear-resistant and non-sticky layer.

[0069]

[0070] Example 3

[0071] Spray the pre-treated workpiece with aluminum alloy to form an anti-corrosion, porous and conductive structure layer (i.e., the intermediate layer).

[0072]

[0073] Spray the workpiece sprayed with aluminum wire with stainless steel to form a porous, wear-resistant and non-sticky layer.

[0074]

[0075] Comparative Example 1

[0076] Honeycomb stainless steel pot

[0077] Comparative Example 2

[0078] Ordinary three-layer steel composite sheet pot

[0079] The test results of each example and comparative example are shown in Table 1. Table 1 is a schematic table of the test results of each example provided by the embodiments of the present application. As shown in Table 1, for the cookware manufactured by the manufacturing methods of Cookware of Embodiment 1 to Embodiment 3 of the present application, the formed porosity is: 5-15%, the physical non-stick can reach 4-8 cycles, the heating efficiency can reach 175-260 seconds, the corrosion resistance can reach 24-30 hours, the wear resistance can reach more than 100,000 cycles, and the bonding strength can reach 10-13 MPa. For the cookware of Comparative Example 1, the physical non-stick can only reach 1-2 cycles, the heating efficiency is 285-295 seconds, the corrosion resistance can only reach 8-12 hours, the wear resistance can only reach 0.5-0.8 ten thousand cycles, and the bonding strength can only reach 1-2 MPa. For the cookware of Comparative Example 2, the physical non-stick can only reach 1-2 cycles, the heating efficiency is 320-330 seconds, the corrosion resistance can only reach 24-30 hours, the wear resistance can reach more than 100,000 cycles, and the bonding strength can only reach 1-2 MPa. Moreover, the surface layers of the cookware of Comparative Example 1 and Comparative Example 2 do not have porosity.

[0080] Table 1 Schematic table of the test results of each example and comparative example:

[0081]

[0082] From the above comparison, it can be seen that the cookware of the present application and the cookware manufactured by the manufacturing method of the cookware have both high wear resistance, high corrosion resistance, high bonding fastness and excellent heat conduction performance. At the same time, such cookware has no chemical coating and has the effect of physical non-stick.

[0083] Among them, for thickness measurement, the cross-section of the product is placed under a microscopic magnifying glass to observe and measure the relevant thickness. The porosity is measured according to (1 - density after spraying / density of raw material) * 100%. The heating efficiency is the time (seconds) required to heat the same volume of water to 95°C. The test method for physical non-stick is to first store oil in the workpiece for 5 minutes, then clean it with cold water, and then continuously perform non-stick egg frying tests at the same position of the workpiece until the egg sticks to the pan, and record the relevant experimental data. The wear resistance test is carried out according to the national standard GB / T 32388 for cookware products. The bonding strength measurement in the experiment is measured according to the national standard method for bonding fastness. The corrosion resistance test is the 5% salt spray corrosion resistance test, which is carried out according to the national standard GB / T32388 for cookware products for corrosion test.

[0084] In summary, for the cookware provided by the embodiments of the present application and the cookware manufactured by the manufacturing method of the cookware, an intermediate layer is formed by spraying aluminum or aluminum alloy on the surface of the stainless steel substrate. Since aluminum has good heat conduction performance and low-potential anodic anti-corrosion performance, and also meets the hygiene standards, the formed intermediate layer has anodic anti-corrosion, fast cooking heat conduction, and local porous oil locking / oil storage. Stainless steel is used as the raw material to spray on the intermediate layer to form a non-stick layer. Since stainless steel has excellent wear resistance and rust prevention performance, a non-stick layer with high porosity and high wear resistance can be formed on the intermediate layer. Since both of the above two materials use food-grade raw materials and do not add any chemical coatings, the inner surface of the cookware formed is healthier and safer, and a uniform and complete skeleton-type mesoporous physical non-stick layer with wear resistance, corrosion resistance, and oil locking / oil storage functions can be formed on the inner surface of the manufactured cookware.

[0085] Although the embodiments of the present application have been described in detail above, those skilled in the art can make various modifications and deformations to the embodiments of the present application without departing from the spirit and scope of the present application. However, it should be understood that in the opinion of those skilled in the art, these modifications and deformations will still fall within the spirit and scope of the embodiments of the present application defined by the claims.

Claims

1. A cooking utensil, characterized in that, Comprising: A substrate, the material of the substrate being stainless steel; A middle layer with pores, the pores being for storing oil, the porosity of the middle layer being 7% - 15%, provided on at least a part of the surface of the substrate, and the middle layer being formed by spraying using aluminum or aluminum alloy as the raw material; A non-stick layer with skeletal mesopores, the skeletal mesopores being for storing oil, the porosity of the non-stick layer being 5% - 20%, provided on the surface of the middle layer, and the non-stick layer being formed by spraying using stainless steel as the raw material.

2. The cooking utensil according to claim 1, wherein, The aluminum alloy is 3003 series aluminum; and / or, the stainless steel is 304 or 316 stainless steel.

3. The cooking utensil according to claim 1, characterized in that, The porosity of the non-stick layer is: 10% - 15%.

4. The cooking utensil according to claim 1, characterized in that, The thickness of the middle layer is: 0.5 - 2.5 mm, and the thickness of the non-stick layer is 30 - 200 μm.

5. The cooking utensil according to claim 1, characterized in that, When the aluminum or aluminum alloy is in powder form, the particle size of the powder is 200 - 400 mesh; when the aluminum or aluminum alloy is in wire form, the diameter of the wire is 1.0 - 1.4 mm.

6. The cooking utensil according to claim 1, characterized in that, When the stainless steel is in wire form, the diameter of the wire is 1.2 - 1.8 mm; when the stainless steel is in powder form, the particle size of the powder is 200 - 400 mesh.

7. The cooking utensil according to claim 1, characterized in that, The cooking utensil includes at least one of an inner pot of an electric rice cooker, an inner pot of a pressure cooker, a frying pan, a baking tray, an oven, and a frying pan.

8. A manufacturing method of a cooking utensil according to any one of claims 1-7, characterized in that, The method includes: Providing a substrate of a cooking utensil; Using aluminum or aluminum alloy as the raw material, and using a spraying process to spray and form a middle layer with pores on at least a part of the surface of the substrate, the pores being for storing oil, and the porosity of the middle layer being 7% - 15%; Using stainless steel as the raw material, and using a spraying process to spray and form a non-stick layer with skeletal mesopores on the middle layer, the skeletal mesopores being for storing oil, and the porosity of the non-stick layer being 5% - 20%, so as to form the cooking utensil.

9. The manufacturing method of the cooking utensil according to claim 8, characterized in that When the raw material of the middle layer is 3003 series aluminum, the spraying and forming of the middle layer on at least a part of the surface of the substrate by using the spraying process includes: Adopting the method of metal arc spraying, when the current is 100 - 380 A and the voltage is 20 - 25 V, spraying and forming a middle layer with a thickness of 0.5 - 2.5 mm on at least a part of the surface of the substrate; When the raw material of the non-stick layer is 304 or 316 stainless steel, the spraying and forming of the non-stick layer on the middle layer by using the spraying process includes: Adopting the method of plasma spraying, when the current is 250 - 300 A and the voltage is 35 - 40 V, spraying and forming a non-stick layer with a thickness of 30 - 200 μm on the middle layer.

10. The manufacturing method of the cooking utensil according to claim 8, characterized in that, The method further includes: treating the surface of the non-stick layer to make the surface of the non-stick layer smooth.

Images