Non-stick cookware and manufacturing method thereof

Abstract

The present invention relates to the technical field related to cookware, and discloses a non-stick cookware and a manufacturing method thereof. The non-stick cookware and a manufacturing method thereof are mainly based on that a proper amount of heat-conducting medium is installed in a heat-averaging chamber, and an anti-sticking ball is arranged in a cookware body. Meanwhile, a pushing rod for the medium in the heat-averaging chamber is arranged on the anti-sticking ball. Therefore, in the process of cooking, not only can the user shake the cookware body through the pot handle to make the medium in the heat-averaging chamber evenly mixed, so as to make the temperature of each part in the heat-averaging chamber even, but also when the medium in the heat-averaging chamber is shaken, it hits a swing leaf, so that the swing leaf drives the anti-sticking ball to swing, so that the dishes placed on the anti-sticking ball will not contact with the anti-sticking ball for a long time, thereby evenly heating the bottom of the cookware body and avoiding the phenomenon that the dishes stick to the cookware due to long-term contact with the anti-sticking ball, so as to finally achieve the purpose of even heating and avoiding long-term local heating of the dishes.

Description

Technical Field

[0001] The present invention relates to the technical field related to cookware, and in particular to a non-stick cookware and a manufacturing method thereof. Background Art

[0002] With the development of social science and technology, non-stick pans for cooking food are more and more widely used. There are various non-stick pans on the market, such as non-stick pans for frying and stir-frying. At present, the bottom surface of non-stick pans for frying and stir-frying food is a basin-shaped flat structure, and a layer of anti-stick material is coated on the frying surface of the pan to become a non-stick pan.

[0003] The existing non-stick pans mainly adopt a single-plane layer structure, and during the heating process, the heat is easily unevenly distributed on the bottom of the pan, so that during the cooking process, the pan will stick to the pan due to local heating; on the other hand, the dishes will be easily stuck to the pan due to continuous heating in the same position in the pan for a long time. Although the pan body coated with a layer of anti-stick material can achieve a non-stick effect, in actual use, the non-stick layer is scratched by external forces, such as scratches during washing and cooking, which causes the non-stick coating to fall off, greatly reducing the use effect of the non-stick pan. Summary of the invention

[0004] In view of the shortcomings of the existing non-stick cookware during use mentioned in the background technology, the present invention provides a non-stick cookware and a manufacturing method thereof, which has the advantages of uniform heating and avoiding prolonged local heating of dishes, and solves the technical problems mentioned in the above background technology.

[0005] The present invention provides the following technical solution: a non-stick cookware, comprising a cookware body, a cookware handle fixedly mounted on the side of the cookware body, a cookware bottom fixedly mounted on the bottom of the cookware body, and a sealed heat-averaging chamber formed between the cookware body and the cookware bottom, heat-conducting oil placed in the heat-averaging chamber, the heat-conducting oil in the heat-averaging chamber being added to two-thirds of the heat-averaging chamber, and the bottom of the cookware body being placed in the heat-conducting oil.

[0006] Preferably, anti-sticking balls are movably mounted on the inner wall of the pot body, and the anti-sticking balls are arranged at equal distances.

[0007] Preferably, a locking block is fixedly installed on the bottom of the pot body, and the interior of the locking block is a hollow through groove, and the locking block pushes the anti-sticking ball into the inner wall of the pot body. The side wall of the anti-sticking ball is fixedly installed with a pushing rod in the heat equalization chamber, and the bottom end of the push rod is movably installed with a swing blade that follows the shaking of the heat transfer oil in the heat equalization chamber.

[0008] Preferably, a bellows fixed by a locking block is provided at the bottom of the pot body, the bellows is made of high temperature resistant material, the bellows and the push rod are movably sealed by a sealing rubber ring, and the bellows realizes the separation between the heat equalization chamber and the inner cavity of the pot body.

[0009] Preferably, the cross-section of the push rod is set to be elliptical.

[0010] Preferably, the swing blade is configured as a combination of a cylinder and a rectangular plate, and there are four rectangular plates, which are equidistantly arranged on the side wall of the swing blade.

[0011] A method for manufacturing a non-stick cookware comprises the following manufacturing steps:

[0012] S1. The pot body and the pot bottom are formed by die casting, and the inner wall of the pot body is sprayed with high-pressure alumina to clean the surface of the workpiece.

[0013] S2. Drill holes in the bottom of the pot body by machining.

[0014] S3. Assemble the push rod, put the swing blade sleeve on the push rod, and then pass the push rod through the sealing rubber ring on the bellows. After that, the push rod passes through the inside of the locking block and is fixed with the anti-sticking ball thread.

[0015] S4. Press the locking block into the hole at the bottom of the pot body or screw it into the pot body through the thread, and press the bellows to the bottom of the pot body. After the bellows is pressed, there is still a gap between the anti-sticking ball and the pot body. Apply air pressure or hydraulic pressure to the pot body cavity to check whether the bellows is sealed, and then press it again to adjust the seal between the anti-sticking ball and the pot body to ensure that the anti-sticking ball and the pot body can move relative to each other and achieve sealing, and then check the seal between the anti-sticking ball and the pot body again.

[0016] S5. Place a proper amount of medium oil in the bottom of the pot, place the pot body on the bottom of the pot, and then weld to achieve direct sealing between the pot body and the bottom of the pot, and finally install the pot handle to complete.

[0017] The present invention has the following beneficial effects:

[0018] 1. The present invention installs a proper amount of heat-conducting medium in the heat-averaging chamber, arranges anti-sticking balls in the pot body, and is provided with a pushing rod for the medium in the heat-averaging chamber on the anti-sticking balls. Therefore, during the cooking process, the user can shake the pot body through the pot handle to evenly mix the medium in the heat-averaging chamber and make the temperature of each part in the heat-averaging chamber uniform. In addition, the medium in the heat-averaging chamber hits the swing blade when shaking, so that the swing blade drives the anti-sticking balls to swing, so that the dishes placed on the anti-sticking balls will not contact the anti-sticking balls for a long time. In this way, the bottom of the pot body is evenly heated and the phenomenon of dishes sticking to the pot due to long-term contact with the anti-sticking balls is avoided, thereby finally achieving the purpose of even heating and avoiding long-term local heating of dishes.

[0019] 2. The present invention provides a bellows in the pot body, thereby ensuring that a partition is formed between the medium in the heat equalization chamber and the dishes in the pot body through the bellows. At the same time, when the medium in the heat equalization chamber is heated to increase the air pressure in the heat equalization chamber, the bellows will be compressed and contracted, thereby alleviating the high pressure phenomenon in the heat equalization chamber. On the other hand, the pot body and the anti-sticking ball are tightly fitted to prevent the edible oil in the pot body from flowing into the bellows. If leakage occurs between the anti-sticking ball and the pot body, the edible oil will flow into the bellows, and the pressure in the heat equalization chamber will push the edible oil in the bellows back into the pot body from the anti-sticking ball. In the subsequent cleaning process, cleaning liquid is poured into the bellows. By inverting the pot body, the medium in the bellows will flow out from the anti-sticking ball, which is easy to clean, and finally the purposes of pressure buffering, leakage prevention and easy cleaning after leakage are achieved. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 It is a schematic diagram of the overall appearance structure of the present invention;

[0021] Figure 2 It is a schematic diagram of the overall top view structure of the present invention;

[0022] Figure 3 It is a schematic diagram of the overall cross-sectional structure of the present invention;

[0023] Figure 4 For the present invention Figure 3 The enlarged structural diagram at A in the middle;

[0024] Figure 5 It is a schematic diagram of the locking block structure of the present invention.

[0025] In the figure: 1. pot body; 2. heat-averaging chamber; 3. pot bottom; 4. anti-stick ball; 5. push rod; 6. locking block; 7. sealing rubber ring; 8. swing blade; 9. bellows; 10. pot handle. DETAILED DESCRIPTION

[0026] The following will be combined with the 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 without creative work are within the scope of protection of the present invention.

[0027] See also Figure 1-Figure 3, a non-stick cookware and a manufacturing method thereof, comprising a pot body 1, and a pot handle 10 is fixedly installed on the side of the pot body 1, and at the same time, a pot bottom 3 is fixedly installed on the bottom of the pot body 1, and a sealed heat-averaging chamber 2 is formed between the pot body 1 and the pot bottom 3, and heat-conducting oil is placed in the heat-averaging chamber 2, and the temperature can be uniformly transported by selecting the heat-conducting oil, and the heat-conducting oil in the heat-averaging chamber 2 is added to two-thirds of the heat-averaging chamber 2, and the bottom of the pot body 1 is placed in the heat-conducting oil, so as to ensure that during the operation, through the shaking of the pot handle 10, not only the dishes are not easy to contact with the bottom of the pot body 1 for a long time, but also the medium in the heat-averaging chamber 2 is evenly shaken to ensure that the mixing of the heat-conducting oil in the heat-averaging chamber 2 is more uniform, so that the bottom of the pot body 1 is heated more evenly.

[0028] See also Figure 2 In order to further prevent the dishes from sliding in the pot body 1, anti-stick balls 4 are movably installed on the inner wall of the pot body 1, and the anti-stick balls 4 are arranged equidistantly to ensure that when the dishes are placed in the pot body 1, they will directly overlie the anti-stick balls 4, and when the pot body 1 shakes, the anti-stick balls 4 roll, further avoiding the phenomenon of the anti-stick balls 4 contacting the dishes for a long time.

[0029] See also Figure 3 and Figure 4 In order to further enhance the relative movement strength between the anti-sticking ball 4 and the food, a locking block 6 is fixedly installed on the bottom of the pot body 1, and the interior of the locking block 6 is a hollow through groove, and the anti-sticking ball 4 is pushed into the inner wall of the pot body 1 by the locking block 6, and a pushing rod 5 is fixedly installed on the side wall of the anti-sticking ball 4 and in the heat-averaging chamber 2, and a swing blade 8 that follows the shaking of the heat-conducting oil in the heat-averaging chamber 2 is movably installed at the bottom end of the pushing rod 5, thereby ensuring that during the working process, the heat-conducting oil in the heat-averaging chamber 2 slides and impacts the swing blade 8 to swing, so that the anti-sticking ball 4 swings synchronously, thereby avoiding the phenomenon of continuous contact between the food and the anti-sticking ball 4.

[0030] See also Figure 3-Figure 5 In order to prevent leakage between the pot body 1 and the anti-sticking ball 4 and buffer the pressure of the heat transfer oil in the heat-averaging chamber 2 after being heated, a bellows 9 fixed by a locking block 6 is provided at the bottom of the pot body 1. The bellows 9 is made of high-temperature resistant material and is movably sealed between the bellows 9 and the push rod 5 through a sealing rubber ring 7. The bellows 9 realizes the separation between the heat-averaging chamber 2 and the inner cavity of the pot body 1. On the one hand, the pressure in the heat-averaging chamber 2 is relieved, and the phenomenon that the heat transfer oil in the heat-averaging chamber 2 flows into the pot body 1 due to leakage between the pot body 1 and the anti-sticking ball 4 is avoided.

[0031] In order to allow the swing blade 8 to slide on the push rod 5, and at the same time, the swing blade 8 is pushed by the medium to make the push rod 5 easy to swing, the cross-section of the push rod 5 is set to an elliptical shape, thereby ensuring that the swing blade 8 and the push rod 5 can only slide up and down.

[0032] See also Figure 5 In order to facilitate the swing blade 8 to swing when impacted by the heat transfer oil in the heat equalizing chamber 2 in all directions, the swing blade 8 is set as a combination of a cylinder and a rectangular plate, and there are four rectangular plates, which are equidistantly arranged on the side wall of the swing blade 8. In this way, when the heat transfer oil impacts the heat equalizing chamber 2, the swing blade 8 can be impacted, thereby ensuring that the anti-sticking balls 4 swing synchronously.

[0033] A method for manufacturing a non-stick cookware is to firstly form a pot body 1 and a pot bottom 3 by die casting, and then spray high-pressure alumina on the inner wall of the pot body 1 to clean the surface of the workpiece.

[0034] Secondly, the bottom of the pot body 1 is drilled by machining.

[0035] Then the push rod 5 is assembled, the swing blade 8 is sleeved on the push rod 5, and the push rod 5 passes through the sealing rubber ring 7 on the bellows 9. After that, the push rod 5 passes through the inside of the locking block 6 and is threadedly fixed with the anti-sticking ball 4.

[0036] Then, the locking block 6 is pressed or screwed into the hole at the bottom of the pot body 1, and the bellows 9 is pressed to the bottom of the pot body 1. After the bellows 9 is pressed, there is still a gap between the anti-sticking ball 4 and the pot body 1. By applying air pressure or hydraulic pressure to the inner cavity of the pot body 1, it is checked whether the bellows 9 is sealed, and then pressed again to adjust the sealing between the anti-sticking ball 4 and the pot body 1 to ensure that the anti-sticking ball 4 and the pot body 1 can move relative to each other and achieve sealing, and the sealing between the anti-sticking ball 4 and the pot body 1 is tested again.

[0037] Finally, a proper amount of dielectric oil is placed in the pot bottom 3, and the pot body 1 is placed on the pot bottom 3. A direct seal between the pot body 1 and the pot bottom 3 is achieved by welding, and then the pot handle 10 is installed to complete the process.

[0038] The working principle of the present invention is as follows: by placing the pot body 1 on a heating device, such as a gas stove or an induction cooker, the pot bottom 3 is heated, thereby heating the medium in the heat-averaging chamber 2, and the bottom of the pot body 1 is evenly heated by the medium in the heat-averaging chamber 2, so that the dishes in the pot body 1 are evenly heated in the inner cavity of the pot body 1.

[0039] During cooking, the pot body 1 is shaken by the pot handle 10, which not only makes the food slide in the pot body 1, but also promotes the uniform mixing of the medium in the heat equalizing chamber 2, further enhancing the uniform distribution of heat on the bottom of the pot body 1. At the same time, through the impact of the medium in the heat equalizing chamber 2, the swing blade 8 will follow the shaking of the medium, and the swing blade 8 will drive the push rod 5 to deflect the anti-sticking ball 4, thereby further avoiding the continuous adhesion between the food and the anti-sticking ball 4. Through the rotation of the anti-sticking ball 4 and the relative movement with the pot body 1, the food is separated from the anti-sticking ball 4, thereby preventing the anti-sticking ball 4 from sticking to the food for a long time. The adjacent anti-sticking balls 4 will place the food on the anti-sticking balls 4, thereby avoiding the phenomenon that the food is in contact with the bottom of the pot body 1 for a long time.

[0040] If the seal between the anti-sticking ball 4 and the pot body 1 is not tight, the edible oil will flow into the bellows 9 from the gap between the anti-sticking ball 4 and the pot body 1. During the heating of the medium in the heat equalizing chamber 2, the air flow pressure in the heat equalizing chamber 2 will increase, and the bellows 9 will be pushed toward the anti-sticking ball 4. Therefore, even if the edible oil flows into the bellows 9, it will be pushed back into the pot body 1, thereby avoiding the waste of edible oil. On the other hand, the pressure in the inner cavity of the heat equalizing chamber 2 is relieved by the folding of the bellows 9, thereby avoiding the phenomenon of continuous high pressure in the heat equalizing chamber 2.

[0041] During subsequent cleaning, if the seal between the anti-stick ball 4 and the pot body 1 is good, it is only necessary to clean the pot body 1 directly. When there is a gap between the anti-stick ball 4 and the pot body 1 and oil leakage occurs, the cleaning liquid will flow into the bellows 9, and by inverting the pot body 1, the swing blade 8 will press down the bellows 9 under the action of gravity, so that the cleaning liquid inside the bellows 9 is squeezed out, thereby cleaning the bellows 9 and ensuring hygiene during the next use. After that, when the pot body 1 is used again, the work can be performed again as described above.

[0042] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0043] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A non-stick cookware, comprising a cookware body (1), characterized in that: A pot handle (10) is fixedly mounted on the side of the pot body (1), a pot bottom (3) is fixedly mounted on the bottom of the pot body (1), and a sealed heat-averaging chamber (2) is formed between the pot body (1) and the pot bottom (3), heat-conducting oil is placed in the heat-averaging chamber (2), the heat-conducting oil in the heat-averaging chamber (2) is added to two-thirds of the heat-averaging chamber (2), and the bottom of the pot body (1) is placed in the heat-conducting oil; The inner wall of the pot body (1) is movably provided with anti-sticking balls (4), and the anti-sticking balls (4) are arranged at equal distances; A locking block (6) is fixedly installed at the bottom of the pot body (1), and the interior of the locking block (6) is a hollow through groove. The locking block (6) pushes the anti-sticking ball (4) into the inner wall of the pot body (1). A push rod (5) is fixedly installed on the side wall of the anti-sticking ball (4) and is located in the heat-averaging chamber (2), and a swing blade (8) is movably installed at the bottom end of the push rod (5) to follow the shaking of the heat-conducting oil in the heat-averaging chamber (2); The bottom of the pot body (1) is provided with a bellows (9) fixed by a locking block (6); the bellows (9) is made of a high temperature resistant material; a sealing rubber ring (7) is provided between the bellows (9) and the push rod (5) to movably seal the bellows (9); and the bellows (9) separates the heat-averaging chamber (2) from the inner chamber of the pot body (1).

2. The non-stick cookware according to claim 1, characterized in that: The cross section of the pushing rod (5) is set to be elliptical.

3. The non-stick cookware according to claim 1, characterized in that: The swing blade (8) is configured as a combination of a cylinder and a rectangular plate, and there are four rectangular plates, which are equidistantly arranged on the side wall of the swing blade (8).

4. A method for manufacturing a non-stick cookware according to any one of claims 1 to 3, characterized in that: The manufacturing steps include: S1, forming the pot body (1) and the pot bottom (3) by die casting, and applying high-pressure aluminum oxide spraying to the inner wall of the pot body (1) to clean the surface of the workpiece; S2, drilling holes in the bottom of the pot body (1) by machining; S3, assembling the push rod (5), sleeve the swing blade (8) on the push rod (5), and the push rod (5) passes through the sealing rubber ring (7) on the bellows (9), and then the push rod (5) passes through the inside of the locking block (6) and is threadedly fixed to the anti-sticking ball (4); S4, the locking block (6) is pressed into or screwed into the hole at the bottom of the pot body (1) through a thread, and the bellows (9) is pressed against the bottom of the pot body (1). After the bellows (9) is pressed tightly, there is still a gap between the anti-sticking ball (4) and the pot body (1). By applying air pressure or hydraulic pressure to the inner cavity of the pot body (1), it is checked whether the bellows (9) is sealed, and then the bellows (9) is pressed again to adjust the sealing between the anti-sticking ball (4) and the pot body (1), ensuring that the anti-sticking ball (4) and the pot body (1) can both move relative to each other and achieve sealing, and the sealing between the anti-sticking ball (4) and the pot body (1) is tested again; S5. Place a proper amount of dielectric oil in the pot bottom (3), place the pot body (1) on the pot bottom (3), and then weld to achieve direct sealing between the pot body (1) and the pot bottom (3). Finally, install the pot handle (10) to complete the process.

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