Cookware manufacturing method and cookware

Abstract

The invention provides a cookware manufacturing method and cookware, the bottom of the cookware is square, and the cookware manufacturing method comprises the steps that a square bottom wrapping piece is arranged on the outer bottom wall of a cookware body; an annular heat conduction piece is arranged on the edge of the bottom wrapping piece; the bottom wrapping piece and the heat conduction piece are heated simultaneously through the welding head, so that the periphery of the bottom wrapping piece is welded to the outer bottom wall of the pot body. The annular heat conduction piece is arranged on the edge of the bottom wrapping piece, on one hand, the bottom wrapping piece can be positioned; on the other hand, the welding head simultaneously heats the bottom wrapping piece and part of the heat conduction piece, and the heat conduction piece is high in heat conduction coefficient and good in heat conduction effect, so that the heat conduction piece can quickly transfer heat of the welding head to the edge part of the bottom wrapping piece, heat of the edge of the bottom wrapping piece is balanced, and the problem of poor welding effect caused by uneven heat is avoided; therefore, the welding effect can be improved.

Description

Technical Field

[0001] This invention relates to the field of household appliances, and in particular to a method for manufacturing cookware and a cookware. Background Technology

[0002] Some existing cookware with composite bottoms involves welding the composite bottom to the outer bottom wall of the cookware during manufacturing. Because the heating wire of the welding head has a disc-shaped structure, when heating and welding square cookware, the width and length of the bottom of the square cookware are not heated evenly. If efforts are made to ensure that the short side is also fully welded, the long side of the cookware corresponding to the welding head may become too hot. On the other hand, if the temperature of the long side of the cookware corresponding to the welding head is not too high, the welding effect of the short side of the cookware will be poor, or even the welding will fail. Summary of the Invention

[0003] In view of this, it is necessary to provide a cookware manufacturing method and cookware that can improve the welding effect for cookware with square bottoms.

[0004] The present invention first provides a method for manufacturing a cookware, wherein the bottom of the cookware is square, comprising the steps of: setting a square bottom plate on the outer bottom wall of the cookware body; setting an annular heat-conducting element on the edge of the bottom plate; and simultaneously heating the bottom plate and the heat-conducting element using a welding head to weld the periphery of the bottom plate to the outer bottom wall of the cookware body.

[0005] In the above-mentioned cookware manufacturing method, placing the annular heat-conducting element at the edge of the bottom plate serves two purposes: firstly, it positions the bottom plate to prevent displacement during welding, which would affect the welding effect; secondly, the welding head simultaneously heats both the bottom plate and part of the heat-conducting element. Due to the high thermal conductivity and good heat conduction effect of the heat-conducting element, it can quickly transfer the heat from the welding head to the edge of the bottom plate, ensuring even heat distribution and avoiding uneven heat distribution that could lead to poor welding results, thereby improving the welding effect.

[0006] In one embodiment, the pot body is made of stainless steel.

[0007] This design gives the stainless steel material good corrosion resistance, high durability, good safety, and easy cleaning.

[0008] In one embodiment, the bottom sheet includes a stainless steel sheet layer and a heat-conducting metal layer. The step of setting the square bottom sheet in the outer bottom wall of the pot body further includes the step of stacking the stainless steel sheet layer and the heat-conducting metal layer in the outer bottom wall of the pot body, with the heat-conducting metal layer sandwiched between the stainless steel sheet layer and the outer bottom wall of the pot body.

[0009] This design allows the bottom of the pot, the heat-conducting metal layer, and the stainless steel sheet layer to be stacked sequentially after processing. The heat-conducting metal layer improves the heat conductivity of the bottom of the pot, ensuring even heat distribution during use and preventing localized overheating that could affect cooking results. The stainless steel sheet layer protects the heat-conducting metal layer, enhances the strength and stability of the bottom of the pot, and ensures a consistent appearance of the pot.

[0010] In one embodiment, the thermally conductive metal layer is made of aluminum.

[0011] This design, combined with the high thermal conductivity of aluminum, allows the heat-conducting metal layer to quickly and evenly transfer heat to the entire bottom of the pot during use, thus improving heating efficiency.

[0012] In one embodiment, the thickness of the thermally conductive metal layer is 1.5 mm to 2 mm.

[0013] This design prevents the heat-conducting metal layer from being too thin, which would make it difficult to transfer heat quickly and evenly, thus affecting the heat conduction effect. It also prevents the bottom plate from being easily deformed by heat, thus affecting its service life. Conversely, it prevents the heat-conducting metal layer from being too thick, which would cause heat to be trapped in the heat-conducting metal layer, thus affecting the heat conduction efficiency. Furthermore, it also prevents the overall weight and cost of the cookware from being increased, thus affecting the user experience.

[0014] In one embodiment, the thickness of the stainless steel sheet is 0.4 mm to 0.5 mm.

[0015] This design prevents the stainless steel sheet layer from being too thin, which would cause the bottom plate to deform under high temperatures or external impacts. It also prevents the bottom plate from becoming less wear-resistant and corrosion-resistant, thus affecting its service life. Conversely, it prevents the stainless steel sheet layer from being too thick, which would affect the heat conduction of the bottom plate. Furthermore, it also prevents the overall weight and cost of the cookware from increasing, thus impacting the user experience.

[0016] In one embodiment, a heat-conducting element is provided at the edge of the bottom sheet in the step, the heat-conducting element being made of copper.

[0017] With this design, the high thermal conductivity of copper allows for the uniform and rapid transfer of heat from the welding joint to the edge of the bottom plate. Furthermore, copper has good high-temperature resistance and fatigue resistance, making it less prone to deformation during welding. This ensures the welding effect between the bottom plate and the pot body and extends the service life of the heat-conducting components.

[0018] In one embodiment, the heat-conducting element is square.

[0019] With this configuration, the shape of the heat-conducting component matches the shape of the base plate, which improves the heat conduction and positioning effect of the heat-conducting component on the base plate; the heat on the heat-conducting component can be quickly transferred to each side of the heat-conducting component, so that the heat on the edge of the base plate is evenly distributed, thereby improving the welding effect.

[0020] In one embodiment, the edge of the heat-conducting element is arranged parallel to the edge of the bottom sheet, and the distance between the outer edge of the heat-conducting element and the outer edge of the bottom sheet is between 30mm and 50mm.

[0021] With this configuration, where both the heat-conducting component and the bottom of the pot are square, it is beneficial for limiting and retrieving the bottom plate, and also helps to ensure the heat conduction effect of the heat-conducting component.

[0022] In one embodiment, the welding head is welded by high-frequency welding.

[0023] This setup allows for faster high-frequency welding and higher weld quality, thereby improving the processing efficiency and reliability of cookware.

[0024] In one embodiment, after the step of simultaneously heating the bottom plate and the heat-conducting element with a welding head to weld the periphery of the bottom plate to the outer bottom wall of the pot body, the step further includes: shaping the pot body so that the bottom surface of the bottom plate is consistent with the shape of the heating plate.

[0025] This design reshapes the bottom of the cookware so that its bottom surface matches the shape of the heating plate, improving the cookware's aesthetics and safety while ensuring consistency in mass production.

[0026] In one embodiment, the step of shaping the pot body so that the bottom surface of the bottom sheet is consistent with the shape of the heating plate also includes the steps of: sequentially fitting the pot body with the second shaping lower mold and the first shaping lower mold; and extruding the shaping upper mold, wherein the extrusion surface of the shaping upper mold is consistent with the shape of the heating plate.

[0027] This setup ensures that the bottom surface of the packaging sheet matches the shape of the heating plate by extruding and shaping the upper mold, guaranteeing the shaping effect and making the operation simple and convenient.

[0028] In one embodiment, the second shaping die is made of nylon material.

[0029] This design prevents the nylon material from leaving marks during the shaping process, thus avoiding affecting the product's appearance.

[0030] The present invention also provides a cookware applicable to the above-mentioned cookware manufacturing method, comprising a stainless steel pot body and a bottom plate, wherein the bottom plate is welded to the outer bottom wall of the pot body; the bottom plate comprises a stainless steel sheet layer and a heat-conducting metal layer of aluminum material, wherein the heat-conducting metal layer is located between the outer bottom wall of the pot body and the stainless steel sheet layer.

[0031] This design allows the bottom plate to increase the strength of the pot's bottom, preventing deformation after prolonged use and thus improving heat conduction efficiency; the heat-conducting metal layer enhances the heat conductivity of the pot's bottom, ensuring even heat distribution during use and preventing localized overheating that could affect cooking results; and the stainless steel sheet protects the heat-conducting metal layer, improving the strength and stability of the pot's bottom and ensuring a consistent appearance. Attached Figure Description

[0032] Figure 1 This is a schematic diagram illustrating the fit between a disc-shaped heating wire and a square pot bottom in the prior art.

[0033] Figure 2 This is a partial three-dimensional structural schematic diagram of a welding device for cookware according to one embodiment of the present invention;

[0034] Figure 3 for Figure 2 A cross-sectional view of the welding equipment for cookware;

[0035] Figure 4 for Figure 3 Enlarged view of point A in the middle;

[0036] Figure 5 for Figure 3 Exploded view of the welding equipment for cookware;

[0037] Figure 6 A cross-sectional view of a pot shaping device according to one embodiment of the present invention;

[0038] Figure 7 for Figure 6 Exploded view of the equipment for shaping cookware;

[0039] Figure 8 This is a flowchart illustrating a cookware manufacturing method according to one embodiment of the present invention.

[0040] Figure 9 for Figure 8 The detailed flowchart of step S400.

[0041] Reference numerals: 10, cookware; 11, pot body; 12, bottom plate; 121, stainless steel sheet layer; 122, heat-conducting metal layer; 20, heat-conducting component; 30, welding head; 31, heating wire; 40, shaping mold; 41, upper shaping mold; 42, first lower shaping mold; 43, second lower shaping mold; 50, positioning assembly; 51, first positioning seat; 52, second positioning seat; 53, base. Detailed Implementation

[0042] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0043] It should be noted that when a component is said to be "installed on" another component, it can be directly on the other component or it may be in a component that is centered on it. When a component is said to be "set on" another component, it can be directly set on the other component or it may also be in a component that is centered on it. When a component is said to be "fixed to" another component, it can be directly fixed to the other component or it may also be in a component that is centered on it.

[0044] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the specification of this invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "or / and" as used herein includes any and all combinations of one or more of the associated listed items.

[0045] Some existing cookware with composite bottoms involves welding the composite bottom to the outer bottom wall of the cookware during manufacturing. Since the heating wire in the welding head is typically disc-shaped, when heating and welding a square cookware, the four sides of the bottom can be divided into two long sides and two short sides. The side between the two long sides is called the short side, and the direction parallel to the short side is called the width direction. The side between the two short sides is called the long side, and the direction parallel to the long side is called the length direction. (Reference) Figure 1As shown, this illustrates the fit between a disc-shaped heating wire and a square pot bottom. In the width direction (X-axis), more of the disc-shaped heating wire is exposed, while in the length direction (Y-axis), less is exposed compared to the width direction. Regardless of whether the heat field of the disc-shaped heating wire exhibits a Gaussian distribution (higher temperature closer to the center of the disc) or a uniform distribution, the temperature distribution along the long and short sides is not uniform due to the asymmetry between the disc-shaped heating wire and the square shape of the pot bottom. Taking a Gaussian distribution as an example, points farther from the center of the disc-shaped heating wire have lower temperatures, while points closer to the center have higher temperatures. Therefore, for a square pot bottom, the temperature at point B on the long side is higher than the temperature at point C on the short side. Consequently, at the same weld joint, the temperature varies at different points on the pot bottom. Taking a uniformly distributed heat field of a disc-shaped heating wire as an example, for a square pot bottom, because less of the disc-shaped heating wire is exposed along the length direction compared to the width direction, the heat dissipation at the midpoint C of the short side of the pot bottom is greater than that at the midpoint B of the long side. Therefore, at the same welding joint, the temperature at different points on the pot bottom is different. If we want to ensure that the edges or points farther from the center of the heating wire are fully heated for welding, the temperature of the edges or points closer to the center of the heating wire on the pot bottom may become too high. On the other hand, if we avoid the edges or points closer to the center of the heating wire from becoming too high, the welding effect of the edges or points farther from the center of the heating wire will be worse, or even the welding will fail. When the disc-shaped heating wire heats uniformly, because the position of point B and the outer edge of the disc-shaped heating wire are farther away from the outer edge of the disc-shaped heating wire than point C, the heat dissipation at point C will also be faster than that at point B. This can easily cause the temperature at point C to be lower than that at point B, and the welding effect will also be worse due to uneven temperature.

[0046] To solve the above problems, such as Figures 2 to 9 As shown, this application provides a cookware manufacturing method and a cookware, which can improve the welding effect for cookware with a square bottom.

[0047] like Figures 2 to 5 and Figure 8 As shown, specifically, the cookware 10 includes a pot body 11 and a bottom plate 12. The bottom of the pot body 11 is square. The cookware manufacturing method includes the following steps:

[0048] S100. Set the square bottom piece 12 on the outer bottom wall of the pot body 11;

[0049] S200. A ring-shaped heat-conducting element 20 is provided at the edge of the bottom sheet 12;

[0050] S300. The bottom plate 12 and the heat-conducting element 20 are heated simultaneously using the welding head 30 to weld the periphery of the bottom plate 12 to the outer bottom wall of the pot body 11.

[0051] In the cookware manufacturing method provided in this embodiment of the invention, the annular heat-conducting element 20 is disposed at the edge of the bottom plate 12. This serves two purposes: firstly, it positions the bottom plate 12, preventing displacement during welding and thus affecting the welding effect; secondly, the welding head 30 simultaneously heats both the bottom plate 12 and the heat-conducting element 20. Because the thermal conductivity of the bottom plate 12 is not as good as that of the heat-conducting element 20, points on the bottom plate 12 farther from the center of the welding head will have lower temperatures, while points closer to the center will have higher temperatures, resulting in temperature variations across different locations on the bottom plate 12 and affecting the welding effect. Since the heat-conducting element 20 has a high thermal conductivity and good heat conduction effect, it can quickly transfer the heat from the welding head 30 to the edge of the bottom plate 12, ensuring even heat distribution and avoiding uneven heat distribution that could lead to poor welding results, thereby improving the welding effect. (See reference...) Figure 2 As shown, the temperature at point D on the heat-conducting component 20 is higher than the temperature at point E, thus creating a temperature difference on the heat-conducting component 20. Heat transfer occurs on the heat-conducting component 20. Due to the high thermal conductivity of the heat-conducting component 20, the temperature on the heat-conducting component 20 tends to be uniform. Since the heat-conducting component 20 is located at the edge of the backing plate 12, the uniformly heated heat-conducting component 20 can transfer heat to the backing plate 12, thereby making the temperature on the backing plate 12 more uniform and improving the welding effect.

[0052] It is worth mentioning that the annular heat-conducting element 20 is located at the edge of the bottom cover sheet 12. The heat-conducting element 20 can be located on the outer periphery of the bottom cover sheet 12, or part of the heat-conducting element 20 can be located on the outer periphery of the bottom cover sheet 12 and part of it can overlap with the bottom cover sheet 12. That is, the heat-conducting element 20 is generally stepped or has steps, so that part of it is located on the outer periphery of the bottom cover sheet 12 and part of it overlaps with the bottom cover sheet.

[0053] like Figure 2 and Figure 5 As shown, the welding head 30 includes a heating wire 31 for heating the bottom sheet 12 and the heat-conducting element 20. The welding head 30 simultaneously heats both the bottom sheet 12 and the heat-conducting element 20, meaning that the bottom sheet 12 and the heat-conducting element 20 can directly contact the heating wire 31 on the welding head 30. The heating wire 31 is disc-shaped.

[0054] like Figure 3 and Figure 5As shown, a positioning component 50 can be used to position the pot body 11 during the welding process. The positioning component 50 includes a first positioning seat 51, a second positioning seat 52, and a base 53. The second positioning seat 52 is disposed on the base 53, and the first positioning seat 51 and the second positioning seat 52 are stacked on top of each other. Before step S100, the first positioning seat 51 and the second positioning seat 52 can be sequentially fitted onto the pot body 11 to prevent deformation of the pot body 11 during the welding process. The first positioning seat 51 can be made of asbestos head material, which has good heat insulation, wear resistance, and mechanical strength, thereby extending the service life of the positioning component 50. The second positioning seat 52 can be made of aluminum, which is lightweight, making it easy to position and install the positioning component 50. Furthermore, the separate structure of the first positioning seat 51 and the second positioning seat 52 allows the user to replace the first positioning seat 51 with different shapes according to the shape of the pot body 11, making the operation simple and convenient.

[0055] In one embodiment, the heat-conducting element 20 is square, and its shape matches the shape of the bottom cover 12. This increases the contact area between the heat-conducting element 20 and the edge of the square bottom cover 12, improving the heat conduction effect between them and also enhancing the positioning effect of the heat-conducting element 20 on the bottom cover 12. Of course, in other embodiments, the heat-conducting element 20 can also be circular, elliptical, or other regular or irregular shapes, as long as the heat conduction and positioning effect of the heat-conducting element 20 on the bottom cover 12 is guaranteed. This embodiment of the invention does not impose specific limitations here.

[0056] like Figure 2 and Figure 4 As shown, in one embodiment, the edge of the heat-conducting element 20 is parallel to the edge of the bottom cover sheet 12, and the distance L between the outer edge of the heat-conducting element 20 and the outer edge of the bottom cover sheet 12 that is close to it is 30mm to 50mm. That is, the long side of the heat-conducting element 20 is parallel to the long side of the bottom cover sheet 12, the short side of the heat-conducting element 20 is parallel to the short side of the bottom cover sheet 12, and the distance L between the outer edge of the long side of the heat-conducting element 20 and the outer edge of the long side of the bottom cover sheet 12 that is close to it is 30mm to 50mm, and the distance L between the outer edge of the short side of the heat-conducting element 20 and the outer edge of the short side of the bottom cover sheet 12 that is close to it is 30mm to 50mm. Here, L can be any value within the range of 30mm to 50mm, such as 30mm, 31mm, 32mm...40mm, 41mm, 42mm...50mm. With this configuration, when both the heat-conducting component 20 and the bottom of the pot are square, on the one hand, L less than or equal to 50mm can avoid the heat-conducting component 20 being too large in size or weight, which is beneficial for limiting and handling the bottom plate 12; on the other hand, L greater than or equal to 30mm is beneficial for ensuring the heat conduction effect of the heat-conducting component 20.

[0057] In one embodiment, the pot body 11 is made of stainless steel. Stainless steel has good corrosion resistance, high durability, good safety, and is easy to clean. After the bottom plate 12 is welded to the outer bottom wall of the pot body 11, the bottom plate 12 can improve the strength of the bottom of the pot body 11 and prevent the bottom from deforming after long-term use, thus affecting the heat conduction efficiency. Of course, in other embodiments, the pot body 11 can also be made of other materials such as aluminum alloy, titanium alloy, or cast iron.

[0058] like Figures 4 to 5 As shown, the bottom plate 12 includes a stainless steel sheet layer 121 and a heat-conducting metal layer 122. Step S100 further includes the step of stacking the stainless steel sheet layer 121 and the heat-conducting metal layer 122 on the outer bottom wall of the pot body 11, with the heat-conducting metal layer 122 sandwiched between the stainless steel sheet layer 121 and the outer bottom wall of the pot body 11. This ensures that after processing, the bottom of the pot body 11, the heat-conducting metal layer 122, and the stainless steel sheet layer 121 are arranged in a sequentially stacked manner. The heat-conducting metal layer 122 improves the heat conductivity of the pot bottom, ensuring even heat distribution during use and preventing localized overheating that could affect cooking results. The stainless steel sheet layer 121 protects the heat-conducting metal layer 122, improves the strength and stability of the pot bottom, and ensures the uniformity of the appearance of the pot body 10.

[0059] In one embodiment, the heat-conducting metal layer 122 is made of aluminum. Aluminum has a much higher thermal conductivity than stainless steel, allowing the heat-conducting metal layer 122 to quickly and evenly transfer heat to the entire bottom of the pot during use, thus improving heating efficiency. This also makes the pot suitable for various heat sources such as induction cookers and gas stoves, expanding its applicability. Of course, in other embodiments, the heat-conducting metal layer 122 can also be made of other materials such as copper, iron, or metal alloys.

[0060] like Figure 4 As shown, the thickness H2 of the heat-conducting metal layer 122 is 1.5mm to 2mm. The thickness H2 of the heat-conducting metal layer 122 can be any value within the range of 1.5mm to 2mm, such as 1.5mm, 1.6mm, 1.7mm, 1.8mm, 1.9mm, or 2mm. The thickness of the heat-conducting metal layer 122 must satisfy H2 ≥ 1.5mm to prevent the heat from being difficult to transfer quickly and evenly, thus affecting the heat conduction effect. It also prevents the bottom plate 12 from easily deforming due to heat, thus affecting its service life. The thickness of the heat-conducting metal layer 122 must satisfy H2 ≤ 2mm to prevent the heat from being trapped in the heat-conducting metal layer 122 due to excessive thickness, thus affecting the heat conduction efficiency. It also prevents increasing the overall weight and cost of the cookware 10, thus affecting the user experience.

[0061] like Figure 4 As shown, the thickness H1 of the stainless steel sheet 121 is 0.4mm to 0.5mm. The thickness H1 of the stainless steel sheet 121 can be any value within the range of 0.4mm to 0.5mm, such as 0.4mm, 0.41mm, 0.42mm...0.49mm, 0.5mm, etc. The thickness of the stainless steel sheet 121 must satisfy H1≥0.4mm to prevent the bottom cover 12 from easily deforming under high temperature or external impact if the stainless steel sheet 121 is too thin, and also to prevent the wear resistance and corrosion resistance of the bottom cover 12 from deteriorating, affecting its service life. The thickness of the stainless steel sheet 121 must satisfy H1≤0.5mm to prevent the stainless steel sheet 121 from being too thick, which would affect the heat conduction effect of the bottom cover 12, and also prevent increasing the overall weight and cost of the cookware 10, thus affecting the user experience.

[0062] In one embodiment, in step S200, the heat-conducting element 20 is made of copper. Copper has a high thermal conductivity, which allows the heat from the welding head 30 to be transferred evenly and quickly to the edge of the bottom plate 12. Furthermore, copper has good high-temperature resistance and fatigue resistance, and is less prone to deformation during welding, thus ensuring the welding effect between the bottom plate 12 and the pot body 11 and extending the service life of the heat-conducting element 20. Of course, in other embodiments, the heat-conducting element 20 can also be made of other materials such as iron or metal alloys.

[0063] In one embodiment, the welding head 30 is welded using high-frequency welding. High-frequency welding refers to introducing high-frequency current through electrodes into the bottom plate 12 and the heat-conducting element 20. The current is concentrated on the surfaces of the bottom plate 12 and the heat-conducting element 20, rapidly heating the bottom plate 12 to the welding temperature. Pressure is applied to the heated area, forming a strong weld joint between the bottom plate 12 and the outer bottom wall of the pot body 11. High-frequency welding offers fast welding speed and high weld quality, thereby improving the processing efficiency and reliability of the cookware 10. Of course, in other embodiments, the welding head 30 can also be welded using other heating methods such as thermocompression welding.

[0064] like Figures 6 to 8 As shown, after step S300, the following step is also included:

[0065] S400. Shape the pot body 11 so that the bottom surface of the bottom plate 12 is consistent with the shape of the heating plate.

[0066] In this way, the bottom plate 12 is shaped to match the shape of the heating plate, improving the aesthetics and safety of the cookware 10 while ensuring consistency in mass production. Here, matching the shape of the bottom plate 12 to the heating plate can be understood as follows: when the heating plate is flat, the bottom plate 12 is also shaped to be flat, allowing for surface-to-surface contact between the bottom plate 12 and the heating plate. When the heating plate is curved, the bottom plate 12 is also shaped to be curved, ensuring surface-to-surface contact between the bottom plate 12 and the heating plate. The heating plate refers to the heating plate of the heating device used with the cookware, ensuring the bottom plate 12 fits snugly against the heating plate, thus guaranteeing the heating effect of the heating device on the cookware.

[0067] The pot body 11 can be shaped using a shaping mold 40. The shaping mold 40 includes an upper shaping mold 41, a first lower shaping mold 42, and a second lower shaping mold 43. The second lower shaping mold 43 is stacked on top of the first lower shaping mold 42 and is located above the first lower shaping mold 42. The edge of the second lower shaping mold 43 is curved.

[0068] like Figure 9 As shown, step S400 further includes the following step:

[0069] S410. The second shaping lower mold 43 and the first shaping lower mold 42 are sequentially fitted onto the pot body 11;

[0070] S420. Extrusion and shaping upper die 41, wherein the extrusion surface of the shaping upper die 41 is consistent with the shape of the heating plate.

[0071] Thus, by extruding and shaping the upper die 41, the bottom surface of the pot body 12 is ensured to match the shape of the heating plate, guaranteeing the shaping effect. The second shaping lower die 43 is made of nylon, which prevents the pot 10 from developing indentations during the shaping process, thus protecting the product's appearance. Since shaping requires a punch press or hydraulic press with a capacity of 60 tons or more, the first shaping lower die 42 can be made of stainless steel, hard alloy, or other materials to ensure the strength and reliability of the shaping mold. Of course, the second shaping lower die 43 can also be made of stainless steel, hard alloy, or other materials. Furthermore, by designing the second shaping lower die 43 and the first shaping lower die 42 as separate units, users can easily replace the second shaping lower die 43 according to the shape of the pot body 11 and the heating plate, simplifying the operation.

[0072] like Figures 3 to 5As shown, the present invention also provides a cookware 10, applied to the aforementioned cookware manufacturing method. The cookware 10 includes a stainless steel pot body 11 and a bottom-covering sheet 12, the bottom-covering sheet 12 being welded to the outer bottom wall of the pot body 11. The bottom-covering sheet 12 includes a stainless steel sheet layer 121 and a heat-conducting metal layer 122 made of aluminum, the heat-conducting metal layer 122 being located between the outer bottom wall of the pot body 11 and the stainless steel sheet layer 121. The bottom-covering sheet 12 can improve the strength of the bottom of the pot body 11, preventing deformation of the bottom after prolonged use and affecting heat conduction efficiency. The heat-conducting metal layer 122 can improve the heat conduction performance of the bottom, ensuring even heat distribution during use and preventing localized overheating that could affect cooking results. The stainless steel sheet layer 121 can protect the heat-conducting metal layer 122, improving the strength and stability of the bottom and ensuring the uniformity of the cookware 10's appearance.

[0073] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0074] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A method for manufacturing a cookware, wherein the bottom of the cookware is square, characterized in that, Including the following steps: Set the square bottom piece (12) on the outer bottom wall of the pot body (11); A ring-shaped heat-conducting element (20) is provided at the edge of the bottom sheet (12); The bottom plate (12) and the heat-conducting element (20) are heated simultaneously using a welding head (30) to weld the periphery of the bottom plate (12) to the outer bottom wall of the pot body (11).

2. The cookware manufacturing method according to claim 1, characterized in that, The pot body (11) is made of stainless steel.

3. The cookware manufacturing method according to claim 1, characterized in that, The bottom cover (12) includes a stainless steel sheet layer (121) and a heat-conducting metal layer (122). The step of setting the square bottom cover (12) in the outer bottom wall of the pot body (11) also includes the step of: The stainless steel sheet (121) and the heat-conducting metal layer (122) are stacked on the outer bottom wall of the pot body (11), with the heat-conducting metal layer (122) sandwiched between the stainless steel sheet (121) and the outer bottom wall of the pot body (11).

4. The cookware manufacturing method according to claim 3, characterized in that, The thermally conductive metal layer (122) is made of aluminum.

5. The cookware manufacturing method according to claim 3, characterized in that, The thickness of the thermally conductive metal layer (122) is 1.5 mm to 2 mm.

6. The cookware manufacturing method according to claim 3, characterized in that, The thickness of the stainless steel sheet (121) is 0.4 mm to 0.5 mm.

7. The cookware manufacturing method according to claim 1, characterized in that, In the step of providing an annular heat-conducting element (20) at the edge of the bottom sheet (12), the heat-conducting element (20) is made of copper.

8. The cookware manufacturing method according to claim 1, characterized in that, The heat-conducting component (20) is square.

9. The cookware manufacturing method according to claim 8, characterized in that, The edge of the heat-conducting element (20) is arranged parallel to the edge of the bottom sheet (12), and the distance between the outer edge of the heat-conducting element (20) and the outer edge of the bottom sheet (12) is 30mm to 50mm.

10. The cookware manufacturing method according to claim 1, characterized in that, The welding method of the welding head (30) is high-frequency welding.

11. The cookware manufacturing method according to claim 1, characterized in that, After the step of simultaneously heating the bottom plate (12) and part of the heat-conducting element (20) using the welding head (30) to weld the periphery of the bottom plate (12) to the outer bottom wall of the pot body (11), the step further includes: The pot body (11) is shaped so that the bottom surface of the bottom plate (12) is consistent with the shape of the heating plate.

12. The cookware manufacturing method according to claim 11, characterized in that, The step of shaping the pot body (11) so that the bottom surface of the bottom plate (12) matches the shape of the heating plate also includes the step of: The second shaping lower mold (43) and the first shaping lower mold (42) are sequentially fitted onto the pot body (11); The upper extrusion and shaping die (41) has an extrusion surface that is consistent with the shape of the heating plate.

13. The cookware manufacturing method according to claim 12, characterized in that, The second shaping die (43) is made of nylon material.

14. A cookware, applied to the cookware manufacturing method according to any one of claims 1 to 13, characterized in that, The pot includes a stainless steel pot body (11) and a bottom plate (12), the bottom plate (12) being welded to the outer bottom wall of the pot body (11); the bottom plate (12) includes a stainless steel sheet layer (121) and a heat-conducting metal layer (122) made of aluminum, the heat-conducting metal layer (122) being located between the outer bottom wall of the pot body (11) and the stainless steel sheet layer (121).

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