Cooking pot easy to clean and surface treatment process

Abstract

The easy-to-clean cooking pot comprises a base material layer and a surface treatment layer, the base material layer is provided with a pot groove used for containing food, and the surface treatment layer is formed on the inner surface of the pot groove. A non-nanoscale three-dimensional grain structure is arranged on the inner surface of the pot groove, the structure is composed of grooves and protruding points which are arranged periodically, and a plurality of protruding points are arranged in each groove. Wherein the diameter W of the circumcircle of the groove is 1-5 mm, the center distance N of two adjacent salient points in the groove is 0.2-2 mm, and the depth D of the groove is 0.1-1.5 mm. According to the design, the space of the groove is divided, so that the residue retention area is reduced; heat conduction surface area is enlarged, and heating efficiency is improved; and a multi-stage water vapor generation unit is formed by cooperating with the grooves.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking pots, and in particular to an easy-to-clean cooking pot and a surface treatment process. Background Art

[0002] In the field of kitchen cooking utensils, achieving long-lasting non-stick properties and easy cleaning of the inner surface of pots has always been the core goal of technological innovation. Traditional pots generally use Teflon (polytetrafluoroethylene, PTFE) or ceramic coatings as anti-stick solutions. These coatings can provide good non-stick effects in the initial stage. However, Teflon coatings have the defects of poor wear resistance and easy shedding. After long-term use, problems such as blistering and peeling will occur, resulting in a sharp decline in non-stick performance. Although ceramic coatings have improved wear resistance, their non-stick function mainly relies on surface methyl groups. In high-temperature cooking environments, the methyl groups are easily destroyed and also face the dilemma of attenuation of non-stick performance. To improve these defects, existing technologies have attempted to add wear-resistant particles such as molybdenum dioxide, polyethersulfone, and boron nitride to the coating to enhance mechanical strength. However, such improvements have obvious limitations: there are many types of wear-resistant particles and their performance varies greatly, making it difficult to achieve a balance between long-lasting non-stick and easy cleaning. The addition of particles will also increase the stress within the coating and accelerate interface peeling. As an alternative, physical vapor deposition (PVD) technology is gradually being used in the cookware manufacturing field because it can form high-hardness, low-surface-energy metal or nitride coatings (such as chromium films and titanium films) on the surface of the substrate.

[0003] For interior surface treatment, the industry currently has two main technical approaches: micron-scale texturing combined with vapor deposition, and direct polishing. However, both solutions have significant drawbacks and are unable to meet user demands for high-performance cookware.

[0004] While micron-scale grooves can trap moisture or air through capillary action, forming a localized water vapor film during heating to reduce food adhesion, they present the following challenges: 1. Inherent cleaning defects in the micron-scale grooves make thorough cleaning difficult. 2. Cost and reliability bottlenecks in the vapor deposition process. Vapor deposition requires a high vacuum environment and relies on expensive target materials and precision equipment, resulting in high production costs. Furthermore, controlling film uniformity on complex curved substrates is difficult, resulting in a yield rate of less than 60%.

[0005] To reduce costs, some cookware uses direct polishing instead of vapor deposition. Mechanical polishing achieves a mirror-like finish on the inner surface of the cookware, reducing the chance of food sticking to it. However, polishing has a fundamental limitation: the substrate itself lacks anti-stick properties. Whether it's iron or aluminum alloy, polishing only temporarily reduces surface roughness and doesn't alter the substrate's high surface energy. Furthermore, under high-temperature cooking conditions, the sugars and proteins in the food chemically bond to the metal surface, forming a stubborn adhesion layer. Summary of the Invention

[0006] The present invention proposes an innovative solution that integrates millimeter-level composite texture design and titanium plating-nitriding collaborative treatment, achieving the unity of cleanability, non-stickiness and durability through multi-dimensional technical reconstruction.

[0007] In order to achieve the above-mentioned objectives, the present invention discloses an easy-to-clean cooking pot, comprising: a substrate layer, the substrate layer forming a pot groove for accommodating food; a surface treatment layer, the surface treatment layer formed on the inner surface of the pot groove; the inner surface of the pot groove is provided with a non-nanoscale three-dimensional texture structure, the non-nanoscale three-dimensional texture structure is composed of periodically arranged grooves and protrusions, and each of the grooves is provided with a plurality of protrusions; wherein, the circumscribed circle diameter W of the groove is 1mm-5mm; the center distance N between two adjacent protrusions in the groove is 0.2mm-2mm; and the groove depth D is 0.1mm-1.5mm.

[0008] This solution divides the grooves to reduce the area where residue is trapped, expands the heat transfer surface area, and improves heating efficiency. The grooves work together to form a multi-stage steam generation unit. During cooking, the bottom of the grooves, directly contacting the substrate, is heated first, rapidly vaporizing the water / air within. The resulting steam escapes evenly through the gaps between the raised points, forming a continuous air film between the food and the pot surface, reducing the contact area by over 70%.

[0009] Furthermore, the groove is a hexagonal groove, and the minimum spacing H between the groove and the adjacent groove is 0.2mm-2mm.

[0010] By adopting this approach, the hexagonal structure achieves a high degree of geometric symmetry, allowing water to flow smoothly along the edges during the cleaning process. As water flows through the grooves, the hexagonal shape guides the water into a more uniform flow path, allowing the cleaning liquid to more easily reach all areas of the pot's inner surface and reducing blind spots. The minimum spacing H between the grooves ensures sufficient space between them, preventing debris from accumulating and becoming difficult to clean due to too small a spacing, while also preventing the overall structure's cleaning benefits from being weakened by excessive spacing. During cleaning, debris is less likely to form stubborn deposits between the grooves and is more easily washed away by the water flow. Due to the hexagonal structure, generated steam can escape more evenly from the grooves. The minimum spacing of 0.2mm-2mm between adjacent grooves ensures an unobstructed path for steam to escape. The hexagonal groove arrangement also increases the heat transfer surface area of ​​the pot's inner surface.

[0011] Furthermore, the convex points in the groove include a central convex point and edge convex points equally spaced along the circumference of the central convex point, the diameter D1 of the circle enclosed by the plurality of edge convex points is 0.4mm-4mm, and the diameter D2 of the central convex point and the edge convex points is 0.1mm-1mm.

[0012] By adopting this solution, the specific layout and size design of the center and edge bumps help steam escape more evenly and efficiently. When steam is generated at the bottom of the groove, it rises evenly through the gaps between the center and edge bumps, forming a continuous, stable air film between the food and the pot surface. This air film effectively reduces the contact area between the food and the pot surface, greatly reducing the possibility of food sticking, thereby achieving an excellent non-stick effect. The presence of the bumps increases the heat transfer surface area of ​​the inner surface of the pot groove. The rational distribution of the center and edge bumps allows heat to be transferred more evenly to all areas within the groove. Uniform heat conduction promotes the uniform formation and escape of water vapor, further enhancing the non-stick performance.

[0013] Furthermore, the diameter W of the circumscribed circle of the groove is 3.12 mm, the minimum spacing H between the groove and the adjacent groove is 0.3 mm, the number of the edge protrusions is six, the diameter D1 of the circle enclosed by the multiple edge protrusions is 1.9 mm, the diameter D2 of the center protrusion and the edge protrusion is 0.4 mm, and the center distance N between two adjacent edge protrusions is 0.95 mm.

[0014] By adopting this approach, the layout and size of the edge and center bumps help reduce residual debris. The gaps between the bumps are appropriately sized, preventing debris from becoming trapped and difficult to clean, while also preventing excessive gaps from affecting the overall function of the groove. During cleaning, water flows easily through the gaps between the bumps, flushing away debris, much like filtering debris through a sieve with the right pore size.

[0015] Furthermore, the diameter W of the circumscribed circle of the groove is 3.12 mm, the minimum spacing H between the groove and the adjacent groove is 1 mm, the number of the edge protrusions is six, the diameter D1 of the circle enclosed by the multiple edge protrusions is 1.9 mm, the diameter D2 of the center protrusion and the edge protrusion is 0.6 mm, and the center distance N between two adjacent edge protrusions is 0.95 mm.

[0016] By adopting the above solution, the combination of the groove circumscribed circle diameter of 3.12mm and the minimum spacing between adjacent grooves of 1mm ensures that the spatial structure within the groove is neither too complicated to increase the difficulty of residue cleaning nor too simple to fail to perform the groove function.

[0017] Furthermore, a silicon dioxide protective film is provided outside the surface treatment layer, with a thickness of 3 μm to 8 μm.

[0018] By adopting the above solution, the silicon dioxide has high hardness and good mechanical strength. When subjected to external forces such as friction and scratches, this protective film can effectively resist damage from external forces and reduce wear and tear on the surface treatment layer.

[0019] Furthermore, the surface treatment layer includes a titanium plating layer and a titanium nitride layer deposited in sequence.

[0020] By adopting this approach, titanium inherently possesses high hardness and excellent mechanical properties. The titanium coating, deposited as the first layer of the surface treatment, significantly increases the substrate's surface hardness after being deposited on the substrate. The composite surface treatment layer, consisting of the titanium coating and titanium nitride layers, boasts a stable internal structure and synergistic interactions between the layers. This composite structure is resistant to environmental fluctuations and mechanical stress, and is less susceptible to delamination or shedding, ensuring the long-term stability and reliability of the surface treatment layer.

[0021] Furthermore, the area of ​​the non-nanoscale three-dimensional texture structure occupies at least one half of the inner surface area of ​​the groove.

[0022] By adopting this solution, the large-area three-dimensional pattern structure provides more space for steam to be generated and accumulated, allowing it to form more quickly and in larger quantities. The larger surface area means that the heat conduction contact area between the pot body and the food or air is increased, and heat can be transferred to the food more quickly and evenly.

[0023] Furthermore, a plurality of micropores are provided on the surface of the non-nanoscale three-dimensional texture structure, and the diameter of the micropores is 10-200 μm.

[0024] By adopting this solution, the micropores can accommodate and store a certain amount of air. When food comes into contact with the pan surface, the air in the micropores forms a tiny air cushion layer, further isolating the food from the pan surface and reducing the direct contact area between the two, thus achieving a better non-stick effect.

[0025] A surface treatment process for easy-to-clean cooking pots comprises the following steps: forming non-micrometer-level three-dimensional patterns on the surface of a base material by etching or embossing, the non-micrometer-level three-dimensional patterns comprising a plurality of grooves and protrusions arranged in the grooves, the grooves and protrusions satisfying the following conditions: a circumscribed circle diameter D1 of the grooves is 1 mm to 5 mm, a center distance N between two adjacent protrusions is 0.2 mm to 2 mm, and a depth D of the grooves is 0.1 mm to 1.5 mm; stretching to obtain a container body, polishing and cleaning the body after maintaining a continuous transition between the bottom and sidewall patterns; plasma titanium plating the body, the titanium plating layer having a thickness of 2 μm to 5 μm; gas nitriding the surface of the titanium plating layer at a temperature of 400 to 600° C. for 2 to 6 hours to form a composite surface layer having a thickness of 3 μm to 8 μm; and microporation of the nitrided surface by laser micromachining to form micropores having a diameter of 10 to 200 μm.

[0026] By adopting the above solution, the grooves and protrusions in the non-micron-scale three-dimensional texture increase the roughness and surface area of ​​the cookware surface, making it difficult for food residue and stains to adhere directly to the smooth area of ​​the pot surface, but rather tend to adhere to the texture structure. The subsequent formation of micropores with a diameter of 10-200μm further enhances this effect. At the same time, a certain amount of space gaps is formed. When the food comes into contact with the pot surface, these air gaps can form a tiny air cushion layer, isolating the food from the pot surface and reducing the direct contact area. The non-micron-scale three-dimensional texture structure can also disperse external forces to a certain extent and reduce local stress concentration. When the pot is subjected to external friction or collision, the texture structure can disperse the stress over a larger area, preventing the composite surface layer from being damaged due to excessive local stress, thereby indirectly improving the wear resistance of the pot.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] 1. Improved non-stick performance: The bottom of the groove is heated first due to direct contact with the base material, causing the moisture or air in the groove to vaporize rapidly. The generated steam escapes evenly through the gaps between the raised points, forming a continuous air film between the food and the pot surface. This can effectively isolate the food from the pot surface, greatly reducing the possibility of food sticking to the pot and achieving an excellent non-stick effect. The surface treatment layer also has low surface energy properties, making it difficult for food to adhere to the pot surface, further enhancing the non-stick performance.

[0029] 2. Enhanced Cleanability: The non-nanoscale three-dimensional texture structure consists of periodically arranged grooves and protrusions. Each groove is equipped with multiple protrusions. This design divides the groove space, reduces the area where residue is retained, and increases the roughness and surface area of ​​the cookware surface. This allows the cleaning liquid to more fully penetrate every corner of the pot surface and fully contact the stains, thereby more effectively dissolving and removing stains, further improving the ease of cleaning.

[0030] 3. Improved durability: The titanium coating in the surface treatment layer provides a good hardness and wear-resistant foundation, while the nitride layer enhances the surface's corrosion resistance and wear resistance. This composite structure makes the cookware less susceptible to wear during long-term use and can resist friction and scratches from external objects, extending the service life of the cookware. It avoids the problem of increased internal stress in the coating due to the addition of particles, which accelerates interface peeling, and improves the overall structural stability of the cookware.

[0031] 4. Improved cooking results: The non-nanoscale three-dimensional texture structure expands the heat conduction surface area of ​​the cookware's inner surface, allowing heat to be transferred to the ingredients more quickly and evenly. During the cooking process, the ingredients are heated more quickly, shortening the cooking time and improving cooking efficiency. At the same time, the ingredients are heated evenly to avoid overcooking or undercooking in some areas. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0033] Figure 1 Schematic diagram of the top structure of embodiment 1 of the present invention;

[0034] Figure 2 This is a schematic side structural diagram of Example 1 of the present invention;

[0035] Figure 3 Schematic diagram of the three-dimensional structure of Example 1 of the present invention;

[0036] Figure 4 for Figure 1 Enlarged view of area A in the middle;

[0037] Figure 5 for Figure 2 Enlarged view of area B in the middle;

[0038] Figure 6 Schematic diagram of the top structure of embodiment 2 of the present invention;

[0039] Figure 7 This is a schematic side structural diagram of Example 2 of the present invention;

[0040] Figure 8 This is a schematic diagram of the three-dimensional structure of Example 2 of the present invention.

[0041] Explanation of the main reference numerals: 1. substrate layer; 11. pot groove; 2. non-nanoscale three-dimensional texture structure; 21. groove; 22. convex point; 221. center convex point; 222. edge convex point; 3. surface treatment layer. DETAILED DESCRIPTION

[0042] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0043] In the present invention, terms such as "upper," "lower," "left," "right," "front," "back," "top," "bottom," "inner," "outer," "center," "vertical," "horizontal," "transverse," and "longitudinal" indicate positions or locations based on the positions or locations shown in the accompanying drawings. These terms are primarily intended to better describe the present invention and its embodiments and are not intended to limit the devices, elements, or components indicated to having a specific orientation, or to being constructed or operated in a specific orientation.

[0044] Furthermore, some of the above terms may be used to express other meanings besides indicating a position or location. For example, the term "on" may also be used to indicate a dependency or connection in certain circumstances. Those skilled in the art will understand the specific meanings of these terms in the present invention based on the specific circumstances.

[0045] Furthermore, the terms "installed," "disposed," "provided with," "connected," and "connected" should be interpreted broadly. For example, they can refer to fixed connections, removable connections, or integral structures; mechanical connections or electrical connections; direct connections or indirect connections through an intermediary; or internal communication between two devices, elements, or components. Those skilled in the art will understand the specific meanings of these terms in the present invention based on specific circumstances.

[0046] Furthermore, the terms "first," "second," etc., are primarily used to distinguish between different devices, elements, or components (which may or may not be of the same type and configuration), and are not intended to indicate or imply the relative importance or quantity of the devices, elements, or components indicated. Unless otherwise specified, "plurality" means two or more.

[0047] The technical solution of the present invention will be further described below in conjunction with embodiments and drawings.

[0048] Example 1 of the present invention please refer to Figures 1 to 5As shown, an easy-to-clean cooking pot is provided, comprising a substrate layer 1 and a surface treatment layer 3, wherein the substrate layer 1 is an iron-based substrate, and the substrate layer 1 is formed with a pot groove 11 for accommodating food, and the inner surface of the pot groove 11 is provided with a non-nanoscale three-dimensional texture structure 2, and the surface treatment layer 3 is formed on the inner surface of the pot groove 11 to cover the non-nanoscale three-dimensional texture structure 2; optionally, the circumscribed circle diameter W of the groove 21 is 1mm-5mm; the center distance N of two adjacent protrusions 22 in the groove 21 is 0.2mm-2mm; the depth D of the groove 21 is 0.1mm-1.5mm; the minimum spacing H between the groove 21 and the adjacent groove 21 is 0.2mm-2mm; the convex points 22 in the groove 21 include a central convex point 221 and edge convex points 222 equally spaced along the circumference of the central convex point 221, the diameter D1 of the circle enclosed by the plurality of edge convex points 222 is 0.4mm-4mm, and the diameter D2 of the central convex point 221 and the edge convex point 222 is 0.1mm-1mm. In this embodiment 1, an array of hexagonal grooves 21 is provided on the inner surface of the pot groove 11, and a plurality of protrusions 22 are provided in each groove 21. The non-nanoscale three-dimensional texture occupies half of the inner surface of the entire pot groove 11, wherein the circumscribed circle diameter W of the groove 21 is 3.12 mm, the minimum spacing H between the groove 21 and the adjacent groove 21 is 0.3 mm, the number of the edge protrusions 222 is six, the diameter D1 of the circle enclosed by the plurality of edge protrusions 222 is 1.9 mm, the diameter D2 of the center protrusion 221 and the edge protrusion 222 is 0.4 mm, and the center distance N between two adjacent edge protrusions 222 is 0.95 mm. The surface treatment layer 3 includes a titanium coating layer and a titanium nitride layer deposited in sequence. The specific process is as follows: a plasma titanium coating layer with a thickness of 3 μm is formed on the surface of the substrate layer 1 by a plasma titanium coating device, and then a gas nitriding treatment is performed at 520°C for 4 hours to form a TiN composite layer. Subsequently, micropores with a diameter of 50 μm and a density of 120 holes / mm can be laser processed on the surface of the TiN composite layer. 2 Finally, a silicon dioxide protective film is applied on the outside with a thickness of 5 μm and a hardness of 1200 HV.

[0049] Please refer to Example 2 of the present invention Figures 4 to 8As shown, an easy-to-clean cooking pot is provided, comprising a substrate layer 1 and a surface treatment layer 3, wherein the substrate layer 1 is an iron-based substrate, and the substrate layer 1 is formed with a pot groove 11 for accommodating food, and the inner surface of the pot groove 11 is provided with a non-nanoscale three-dimensional texture structure 2, and the surface treatment layer 3 is formed on the inner surface of the pot groove 11 to cover the non-nanoscale three-dimensional texture structure 2; in this embodiment 1, an array of hexagonal grooves 21 is provided on the inner surface of the pot groove 11, and a plurality of protrusions 22 are provided in each groove 21, and the non The nano-scale three-dimensional texture occupies the entire inner surface of the pot groove 11, wherein the circumscribed circle diameter W of the groove 21 is 3.12 mm, the minimum spacing H between the groove 21 and the adjacent groove 21 is 1 mm, the number of the edge protrusions 222 is six, the diameter D1 of the circle enclosed by the multiple edge protrusions 222 is 1.9 mm, the diameter D2 of the center protrusion 221 and the edge protrusion 222 is 0.6 mm, and the center distance N between two adjacent edge protrusions 222 is 0.95 mm. The surface treatment layer 3 includes a titanium coating layer and a titanium nitride layer deposited in sequence. The specific process is as follows: a plasma titanium coating layer with a thickness of 3 μm is formed on the inner surface of the substrate layer 1 by a plasma titanium coating device, and then stored in a 400°C environment for 1 hour to prevent the titanium coating layer from coarsening. Subsequently, a gas nitriding treatment is performed at 580°C for 3 hours to form TiN nano-TiN grains with an average size of 50 nm, thereby causing multiple micropores on the surface of the surface treatment layer 3. Finally, a silicon dioxide protective film with a thickness of 5 μm and a hardness of 1200 HV can be optionally applied. In particular, when the pot groove 11 is stretched and formed, the texture transition slope of the non-nanoscale three-dimensional texture structure 2 is controlled to be ≤15° to ensure the continuity of the sidewall and bottom textures.

[0050] The present invention also relates to a surface treatment process for easy-to-clean cooking pots, the operating steps of which are as follows:

[0051] The cold-rolled iron plate with a thickness of 1.2 mm was degreased by alkali washing, and the surface roughness was Ra = 0.8 μm;

[0052] Laser etched hexagonal grooves 21, parameters: the circumscribed circle diameter D1 of the groove 21 = 1mm-5mm, the center distance N between two adjacent protrusions 22 = 0.2mm-2mm, the depth D of the groove 21 = 0.1mm-1.5mm; and the depth tolerance of laser etching is controlled within ±0.05mm.

[0053] The cold-rolled iron plate is then stretched at 200°C with a stretching rate of 10 mm / s, and then polished and cleaned. The height difference between the lines in the transition zone between the sidewall and the bottom after forming is ≤0.1 mm.

[0054] Plasma titanium plating: argon atmosphere, target current 80A, deposition rate 0.5μm / min, thickness 4μm;

[0055] Gas nitriding: Ammonia flow rate 5L / min, gradient temperature rise 400℃×1h→580℃×3h; produces a TiN / Ti2N composite layer with a total thickness of 6μm and a hardness of 2100HV; gaseous nitrogen or liquid nitrogen can be used instead;

[0056] Fiber laser micro-hole processing: wavelength 1064nm, pulse width 100ns, aperture 80μm, aspect ratio 1:1.2;

[0057] Silicon dioxide coating: Sol-gel coating, sintered at 380℃, film transparency >95%, water contact angle 8°.

[0058] During cooking, the bottom of the groove 21 heats up rapidly, the water in the groove vaporizes to form a steam flow, and the steam escapes through the gaps between the protrusions 22, forming a continuous air film under the food. The air film thickness is 0.1-0.3mm, and the air film pressure is ≥1.5kPa, so that the food is suspended from the pot surface.

[0059] During cleaning, the microporous structure produces a capillary effect, with a Laplace pressure of ΔP = 2γ / R ≈ 12 kPa. The cleaning liquid instantly penetrates into the bottom of the residue, causing it to expand and peel off, with a detachment time of < 8 seconds.

[0060] The film peeling rate of traditional vapor deposition cookware after 1000 hot and cold cycles is 23%, while that of the present invention is <2%.

[0061] It should be noted that, in other embodiments, the shape of the groove 21 includes but is not limited to a triangle, a fan, a pentagon, a hexagon, a circle, an ellipse, a teardrop, a rectangle and a diamond. Of course, it can also be a combination of the above figures. The periodic array method can be a circular array, a radial and transverse array, etc., which is not specifically limited in the present invention.

[0062] Next, the experimental data range and preferred values ​​in the present invention are specifically verified. First, the optimization verification of the groove circumscribed circle diameter W is performed:

[0063] Experimental Design 1: With other parameters fixed (H = 0.3 mm; N = 0.95 mm, approximately equal to the diameter of a water molecule cluster; D2 = 0.4 mm, achieving the optimal Laplace pressure), only the W value was varied to test the non-stickiness (fried egg adhesion rate) and cleaning efficiency (residual detachment time).

[0064] W(mm) Adhesion rate (%) Cleaning time (seconds) Thermal uniformity (ΔT / ℃) 1.0 8.7±0.9 15.2±1.1 12.3±0.8 2.0 6.1±0.7 10.5±0.9 8.5±0.6 3.12 4.1±0.5 8.0±0.5 5.2±0.3 4.0 5.3±0.6 9.1±0.7 6.8±0.4 5.0 7.8±0.8 13.6±1.0 10.1±0.7

[0065] Conclusion: Overall performance is optimal when W = 3.12 mm. Steam generation is insufficient when W < 2 mm, and airflow turbulence leads to a discontinuous air film when W > 4 mm. This can accommodate common food sizes, such as a rice grain with a long axis of ≈ 3 mm, reducing the likelihood of embedding.

[0066] Optimization verification of bump center distance N:

[0067] Experimental Design 2: Fixed W = 3.12 mm, H = 0.3 mm, changed the N value, and tested the air film stability (suspension height) and residue retention rate.

[0068] N(mm) Suspension height (mm) Residue retention rate (%) Bump compressive strength (MPa) 0.2 0.12±0.02 2.1±0.3 352±15 0.5 0.21±0.03 1.3±0.2 387±18 0.95 0.28±0.03 0.8±0.1 412±20 1.5 0.19±0.02 3.7±0.4 365±16 2.0 0.14±0.02 6.9±0.6 321±14

[0069] When N=0.95mm, the air film is most stable (suspension height ↑25%) and the convex point strength is the highest (compression resistance ↑12%). When N<0.5mm, the air flow channel is too narrow, and when N>1.5mm, the steam escapes too quickly.

[0070] Optimization verification of groove depth D:

[0071] Experimental Design 3: Fix W = 3.12 mm, N = 0.95 mm, change the D value, and test the steam generation rate and cleaning flow resistance.

[0072] D(mm) Steam generation rate (g / min) Water flow resistance coefficient Structural deformation (μm)* 0.1 0.38±0.05 0.12±0.01 1.2±0.1 0.4 0.82±0.07 0.21±0.02 2.8±0.2 0.8 0.75±0.06 0.45±0.04 5.1±0.3 1.2 0.63±0.05 0.78±0.06 8.7±0.5 1.5 0.51±0.04 1.05±0.08 12.3±0.7

[0073] Conclusion: When D = 0.4 mm, the steam generation rate is the highest (↑116%) and the water flow resistance is moderate. When D > 0.8 mm, the flow of cleaning liquid is obstructed, and when D < 0.2 mm, the water storage is insufficient.

[0074] Optimization of the diameter D1 of the circle enclosed by the edge convex points:

[0075] Experimental Design 4: Fix W = 3.12 mm, N = 0.95 mm, change the D1 value, and test the heat conduction efficiency and steam distribution uniformity.

[0076] D1(mm) Thermal conductivity (W / m·K) Steam distribution CV value* Residue interception rate (%) 0.4 38.2±1.5 0.38±0.03 8.7±0.7 1.0 42.7±1.7 0.25±0.02 4.3±0.4 1.9 48.3±1.9 0.12±0.01 1.2±0.1 3.0 45.1±1.8 0.18±0.02 2.8±0.3 4.0 40.5±1.6 0.31±0.03 6.1±0.5

[0077] Conclusion: When D1 = 1.9 mm, the thermal conductivity is the highest (26% higher than D1 = 0.4 mm) and the steam distribution is the most uniform (CV value is 68% lower). If D1 is too small, the bumps will be too dense and hinder the escape of steam. If D1 is too large, the heat conduction area will be reduced.

[0078] Bump diameter D2 optimization verification:

[0079] Experimental Design 5: Fix D1 = 1.9 mm, change D2 value, and test wear resistance and air film pressure.

[0080] D2(mm) Wear life (times) Air film pressure (kPa) Adhesion critical temperature (℃)* 0.1 3200±150 0.8±0.1 182±5 0.4 >5000 1.5±0.2 235±8 0.6 4800±200 1.4±0.2 228±7 0.8 4100±180 1.1±0.1 210±6 1.0 3600±170 0.9±0.1 195±5

[0081] Conclusion: When D2 = 0.4mm, the wear life is the longest (↑56%) and the air film pressure is the highest. When D2 = 0.6mm, the wear life performance is also good. When D2 < 0.3mm, the bump is easy to break. When D2 > 0.6mm, the steam channel cross-sectional area is reduced by 32%.

[0082] Optimization verification of minimum groove spacing:

[0083] Experimental Design 6: With other parameters fixed (W = 3.12 mm, N = 0.95 mm, D = 0.4 mm, D1 = 1.9 mm, D2 = 0.4 mm), only the H value was varied to test the following properties:

[0084] 1. Cleaning efficiency: Simulated residue detachment time (glutinous rice paste, viscosity 1200 cP):

[0085] H(mm) Residue separation time (seconds) Water flow turbulence intensity (%) 0.1 18.3±1.5 8.2±0.7 0.3 8.0±0.6 42.5±3.1 0.5 11.7±0.9 28.3±2.2 1.0 9.2±0.7 35.1±2.8 2.0 14.5±1.1 15.6±1.3

[0086] Conclusion: H = 0.3mm: the micro-turbulence effect is the strongest (Reynolds number Re≈320), the water flow generates vortex scouring in the groove gap, and the debris is separated fastest. H = 1.0mm: a stable laminar boundary layer peeling is formed (flow velocity gradient Δv / Δy≈120s -1 ), the cleaning efficiency is suboptimal, the water flow is obstructed when H<0.3mm, and the turbulent energy is attenuated when H>1.0mm.

[0087] 2. Non-stick performance: Fried egg adhesion rate (180℃, 3 minutes):

[0088] H(mm) Adhesion rate (%) Air film pressure (kPa) Suspension height (mm) 0.1 7.3±0.6 0.9±0.1 0.15±0.02 0.3 4.1±0.3 1.5±0.2 0.28±0.03 0.5 5.2±0.4 1.2±0.1 0.22±0.02 1.0 4.8±0.4 1.3±0.1 0.25±0.02 2.0 6.9±0.5 0.8±0.1 0.17±0.02

[0089] Conclusion: H = 0.3mm: Narrow spacing creates a continuous air film barrier (coverage > 95%), while H = 1.0mm: Wide spacing generates a directional steam jet (jet velocity 0.8m / s), which propels food into suspension. H = 0.3mm provides a more complete air film, while H = 1.0mm provides a stronger steam thrust.

[0090] 3. Thermal field stability: Temperature distribution uniformity (ΔT = T max -T min ):

[0091] H(mm) Temperature uniformity ΔT(℃) <![CDATA[Thermal conductivity efficiency (W / m 2 ·K)]]> 0.1 10.2±0.8 2850±120 0.3 5.2±0.4 3980±150 0.5 6.7±0.5 3650±140 1.0 6.0±0.5 3780±145 2.0 8.9±0.7 3120±130

[0092] Conclusion: H = 0.3mm: Hexagonal close paving achieves honeycomb-like heat distribution (shortest heat flow path); H = 1.0mm: Increasing the spacing enhances boundary heat convection (convective heat transfer coefficient ↑18%).

[0093] 4. Mechanical strength: Bump compressive strength (deformation under 15N load) Cleaning efficiency: Simulated residue detachment time (glutinous rice paste, viscosity 1200cP):

[0094] H(mm) Bump compressive strength (MPa) Deformation after thermal cycling (μm)* 0.1 358±16 8.3±0.6 0.3 412±19 2.8±0.2 0.5 395±18 3.5±0.3 1.0 402±18 3.1±0.2 2.0 370±17 6.7±0.5

[0095] Conclusion: H = 0.3mm: The 120° angle of the hexagon reduces the stress concentration factor to 1.4 (the square structure is 2.1), H = 1.0mm: The bump diameter increases (D2 = 0.6mm) to compensate for the strength loss.

[0096] To sum up, it can be concluded that H=0.3mm is absolutely leading in cleaning and non-stickiness, and H=1.0mm has more advantages in mass production process and anti-deformation ability, forming a double optimal solution.

[0097] By comparing the control experiments with H=1.0 again, another set of optimal solutions can be obtained.

[0098] Therefore, the optimal parameters of the present invention are two groups, namely:

[0099] Group 1: H = 0.3 mm, W = 3.12 mm, N = 0.95 mm, D = 0.4 mm, D1 = 1.9 mm, D2 = 0.4 mm;

[0100] The second group: H=1mm, W=3.12mm, N=0.95mm, D=0.4mm, D1=1.9mm, D2=0.6mm.

[0101] Compared with the prior art, the present invention has the following beneficial effects:

[0102] 1. Enhanced non-stick performance: The bottom of groove 21 is heated first due to direct contact with the substrate, causing the moisture or air in the groove to quickly vaporize. The generated steam escapes evenly through the gaps between the protrusions 22, forming a continuous air film between the food and the pan surface. This effectively isolates the food from the pan surface, greatly reducing the possibility of food sticking to the pan and achieving an excellent non-stick effect. The surface treatment layer 3 also has low surface energy properties, making it difficult for food to adhere to the pan surface, further enhancing the non-stick performance.

[0103] 2. Enhanced Cleanability: The non-nanoscale three-dimensional texture structure 2 is composed of periodically arranged grooves 21 and protrusions 22. Each groove 21 is provided with multiple protrusions 22. This design divides the space in the grooves 21, reducing the area where residue is retained and increasing the roughness and surface area of ​​the cookware surface. This allows the cleaning liquid to more fully penetrate every corner of the pot surface and fully contact the stains, thereby more effectively dissolving and removing the stains, further improving the cleanability.

[0104] 3. Improved durability: The titanium coating in surface treatment layer 3 provides a good hardness and wear-resistant foundation, while the nitride layer enhances the surface's corrosion resistance and wear resistance. This composite structure makes the cookware less susceptible to wear and tear during long-term use, and can resist friction and scratches from external objects, extending the service life of the cookware. It avoids the problem of increased internal stress in the coating caused by the addition of particles, which accelerates interface peeling, and improves the overall structural stability of the cookware.

[0105] 4. Improved cooking results: The non-nanoscale three-dimensional texture structure 2 expands the heat transfer surface area of ​​the cookware's inner surface, allowing heat to be transferred to the ingredients more quickly and evenly. During the cooking process, ingredients are heated more quickly, shortening cooking time and improving cooking efficiency. At the same time, the ingredients are heated evenly, avoiding overcooking or undercooking of parts.

[0106] The technical means disclosed in the solutions of the present invention are not limited to those disclosed in the above-mentioned embodiments, but also include technical solutions composed of any combination of the above-mentioned technical features. It should be noted that those skilled in the art may make various improvements and modifications without departing from the principles of the present invention, and such improvements and modifications are also considered to be within the scope of protection of the present invention.

Claims

1. An easy-to-clean cooking pot, characterized in that: include: A base material layer (1), the base material layer (1) being formed with a pot groove (11) for accommodating food, the inner surface of the pot groove (11) being provided with a non-nanoscale three-dimensional texture structure (2), the non-nanoscale three-dimensional texture structure (2) being composed of periodically arranged grooves (21) and convex points (22), and each groove (21) being provided with a plurality of convex points (22); a surface treatment layer (3), wherein the surface treatment layer (3) is formed on the inner surface of the pot tank (11); The diameter W of the circumscribed circle of the groove (21) is 1 mm to 5 mm; the center distance N between two adjacent protrusions (22) in the groove (21) is 0.2 mm to 2 mm; and the depth D of the groove (21) is 0.1 mm to 1.5 mm.

2. The easy-to-clean cooking pot according to claim 1, characterized in that: The groove (21) is a hexagonal groove (21), and the minimum spacing H between the groove (21) and the adjacent groove (21) is 0.2 mm to 2 mm.

3. The easy-to-clean cooking pot according to claim 2, characterized in that: The convex points (22) in the groove (21) include a central convex point (221) and edge convex points (222) distributed at equal intervals along the circumference of the central convex point (221); the diameter D1 of a circle enclosed by the plurality of edge convex points (222) is 0.4 mm to 4 mm; and the diameter D2 of the central convex point (221) and the edge convex points (222) is 0.1 mm to 1 mm.

4. The easy-to-clean cooking pot according to claim 3, characterized in that: The diameter W of the circumscribed circle of the groove (21) is 3.12 mm, the minimum spacing H between the groove (21) and the adjacent groove (21) is 0.3 mm, the number of the edge convex points (222) is six, the diameter D1 of the circle enclosed by the plurality of edge convex points (222) is 1.9 mm, the diameter D2 of the central convex point (221) and the edge convex point (222) is 0.4 mm, and the center distance N between two adjacent edge convex points (222) is 0.95 mm.

5. The easy-to-clean cooking pot according to claim 3, characterized in that: The diameter W of the circumscribed circle of the groove (21) is 3.12 mm, the minimum spacing H between the groove (21) and the adjacent groove (21) is 1 mm, the number of the edge convex points (222) is six, the diameter D1 of the circle enclosed by the plurality of edge convex points (222) is 1.9 mm, the diameter D2 of the central convex point (221) and the edge convex point (222) is 0.6 mm, and the center distance N between two adjacent edge convex points (222) is 0.95 mm.

6. The easy-to-clean cooking pot according to any one of claims 1 to 5, characterized in that: A silicon dioxide protective film is also provided outside the surface treatment layer (3) with a thickness of 3 μm to 8 μm.

7. The easy-to-clean cooking pot according to any one of claims 1 to 5, characterized in that: The surface treatment layer (3) comprises a titanium plating layer and a titanium nitride layer deposited in sequence.

8. The easy-to-clean cooking pot according to any one of claims 1 to 5, characterized in that: The area of ​​the non-nanoscale three-dimensional texture structure (2) accounts for at least one half of the inner surface area of ​​the groove (21).

9. The easy-to-clean cooking pot according to any one of claims 1 to 5, characterized in that: The surface of the non-nanoscale three-dimensional texture structure (2) is provided with a plurality of micropores, and the diameter of the micropores is 10-200 μm.

10. A surface treatment process for easy-to-clean cooking pots, characterized in that: The following processing steps are included: Non-micron-level three-dimensional patterns are formed on the surface of a substrate by etching or embossing, wherein the non-micron-level three-dimensional patterns include a plurality of grooves (21) and convex points (22) arranged in the grooves (21), and the grooves (21) and the convex points (22) satisfy the following conditions: The diameter D1 of the circumscribed circle of the groove (21) is 1 mm to 5 mm, the center distance N between two adjacent protrusions (22) is 0.2 mm to 2 mm, and the depth D of the groove (21) is 0.1 mm to 1.5 mm; The container body is obtained by stretching and forming, and the bottom and side wall textures are kept in a continuous transition before being polished and cleaned; The formed body is subjected to plasma titanium plating treatment, and the thickness of the titanium plating layer is 2μm-5μm; Performing gas nitriding treatment on the surface of the titanium coating at a temperature of 400-600°C for 2-6 hours to form a composite surface layer with a thickness of 3μm-8μm; The nitrided surface is microporous treated, and micropores with a diameter of 10-200 μm are formed by laser micromachining.

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