Non-stick pan with inner bottom structure
By using a double-layer structure and non-stick coating of stainless steel and aluminum in the pan, the problem of aluminum easily penetrates into food and slow heat conduction is solved, and a healthy, fast and durable cooking utensil is achieved.
Patent Information
- Application Number
- CN202420428776.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-03-06
- Publication Date
- 2024-12-31
- Estimated Expiration
- 2034-03-06
AI Technical Summary
During the use of existing metal pans, aluminum is easily exposed to cause harmful metal components to penetrate into the food, which is slow and bulky in heat, and lacks durability.
Using a double-layer metal structure with an inner layer of 304 or 316 stainless steel and an outer layer of aluminum, it is stamped and tightly connected with the outer layer of the pot through a limiting column, and a non-stick coating is applied to isolate the aluminum material, improving heat transfer efficiency and durability.
It realizes health and safety during food production, quickly and evenly transfers heat, reduces the generation of oil fume, and improves the durability and convenience of use of the pot.
Smart Images
Figure CN222265001U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the field of cookers, in particular to a non-stick pan with an inner bottom structure. Background Art
[0002] Currently, most internal materials of metal frying pans are made of aluminum, stainless steel and iron. Aluminum has fast thermal conductivity and is light in weight, but its material is weak. Under external pressure such as when using a spatula, the aluminum component is easily exposed to the outside. When making food, harmful metal components can easily seep into the food and affect human health. As for stainless steel and iron frying pans, although stainless steel is durable, it has slow thermal conductivity when heating food. In addition, stainless steel and iron frying pans have shortcomings such as being bulky and deformable. Summary of the invention
[0003] The utility model aims to solve the above problems and shortcomings and provides a frying pan combining stainless steel and aluminum at the bottom of the inner layer of the pan body.
[0004] The technical solution of the utility model is achieved as follows: A non-stick pan with an inner bottom structure includes a pan body and a pan handle, the pan body includes an inner layer and an outer layer of the pan body, the outer side of the inner layer of the pan body is provided with a limiting column facing the inner side of the outer layer of the pan body, the inner layer of the pan body is fixedly connected to the outer layer of the pan body through the limiting column.
[0005] Furthermore, the limiting column is integrally formed with the inner layer of the pot body, and is a plurality of grooves extending from the inner side of the inner layer of the pot body to the outer side of the inner layer of the pot body.
[0006] Furthermore, the limiting column is integrally formed with the inner layer of the pot body, and is a plurality of groove strips extending from the inner side of the inner layer of the pot body to the outer side of the inner layer of the pot body.
[0007] Furthermore, the limiting column is fixedly connected to the outer layer of the pot body by stamping.
[0008] Furthermore, it also includes a non-stick coating, which is coated on the inner surface of the pot body.
[0009] Furthermore, the inner layer of the pot body is coaxial with the inner and outer layers of the pot body, the area of the inner layer of the pot body expanded around the central axis is smaller than the area of the outer layer of the pot body expanded around the central axis, and the inner bottom layer of the pot body is fixedly connected to the outer layer of the pot body by stamping.
[0010] Furthermore, the limiting columns are distributed in a matrix pattern on the inner layer of the pot body with the central axis of the inner layer of the pot body.
[0011] Furthermore, the inner bottom surface of the pot body is made of stainless steel.
[0012] Furthermore, the outer layer of the pot body is made of aluminum.
[0013] Furthermore, the inner bottom surface of the pot body is made of 304 stainless steel or 316 stainless steel.
[0014] The utility model adopts a method of pressing a plurality of evenly distributed limiting columns from the front to the back of the inner bottom of the pot body, and the inner inner layer of the pot body is 304 or 316 stainless steel, and the outer outer layer of the pot body is pressed by aluminum metal material. The inner inner layer of the pot body and the outer outer layer of the pot body are concentrically combined, and the limiting columns on the inner inner layer of the pot body and the outer outer layer of the pot body are pressed and fastened to form a double-layer metal structure; after the inner material of the pot body is made into a double-layer metal structure, it is coated with a non-pressed non-stick coating. The outer outer layer of the pot body adopts an aluminum layer with a high heat transfer coefficient, which can quickly and comprehensively transfer heat from the outer layer to the innermost stainless steel layer, and the overall temperature of the pot body is evenly controlled below the critical smoke temperature of edible oil 160-238 degrees, meeting the requirements of normal cooking and effectively reducing the generation of oil smoke; at the same time, the non-stick material coated isolates the aluminum material on the inner surface of the outer outer layer of the pot body, and when food is prepared in the pot body, the spatula does not directly contact the aluminum, so that the cooked food is healthier; the inner stainless steel layer of the pot body has strong elasticity and improves durability. The utility model frying pan can be used for frying, stir-frying and boiling, is energy-saving and environmentally friendly, ensures the deliciousness of dishes, and satisfies people's requirements for making food preferences. The utility model is further described below in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS
[0015] In order to more clearly illustrate the technical solution of the embodiment of the utility model, the drawings of the embodiment will be briefly introduced below.
[0016] Figure 1 A schematic diagram of a non-stick pan having an inner bottom structure according to an embodiment of the utility model;
[0017] Figure 2 A schematic diagram of the outer layer of a non-stick pan with an inner bottom structure according to an embodiment of the utility model;
[0018] Figure 3 It is a schematic diagram of the inner layer of a non-stick pan with an inner bottom structure according to an embodiment of the utility model;
[0019] Figure 4 A side view of the inner layer of a non-stick pan with an inner bottom structure according to an embodiment of the utility model;
[0020] Figure 5 The present invention is an assembly flow chart of a non-stick pan with an inner bottom structure according to an embodiment of the present invention.
[0021] List of reference numerals:
[0022] The pot body 1, the pot handle 2, the pot body inner layer 11, the pot body outer layer 12, the non-stick coating 13, the limiting columnar body 14, the groove strip 15, and the groove 16. DETAILED DESCRIPTION
[0023] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.
[0024] In the description of the present utility model, it should be noted that the orientation or position relationship indicated by the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inside", "outside", etc. is based on the orientation or position relationship shown in the drawings, which is only for the convenience of describing the present utility model and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation of the present utility model; the terms "first", "second", and "third" are only used for descriptive purposes, and cannot be understood as indicating or implying relative importance. In addition, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present utility model can be understood according to specific circumstances.
[0025] like Figure 1 and Figure 5As shown, the utility model is a non-stick pan with an inner bottom structure, including a pan body 1 and a pan handle 2. The pan body 1 is formed by pressing a double layer of metal material of a pan body inner layer 11 and a pan body outer layer 12, and a non-stick coating 13 is coated on the surface of the double layer pan body after pressing. The pan bottom of the inner layer 11 of the pan body 1 is pressed from the front to the front by a mold to form a number of uniformly distributed limiting columns 14. The structure of the limiting column 14 can have a variety of structural forms, such as the groove 16 can be circular, in which case the limiting column 14 is a cylinder; if the groove 16 is a regular pentahedron, the limiting column 14 is a regular pentahedron, and so on, if the groove 16 is a regular hexahedron, the limiting column 14 is a regular hexahedron. The limiting column 14 is integrally formed with the inner layer 11 of the pan body, and a plurality of grooves 16 extending from the inner side of the inner layer 11 of the pan body to the outer side of the inner layer 12 of the pan body are formed by stamping. As a preferred embodiment, the plurality of grooves 16 of the inner layer 11 of the pot body are distributed in a matrix on the inner layer 11 of the pot body. The limiting column 14 is fixedly connected with the outer layer 12 of the pot body after being stamped, so that the inner layer 11 of the pot body and the outer layer 12 of the pot body are tightly combined and will not fall off when processing food. At the same time, the plurality of grooves can be used to store cooking oil when cooking food. When the plurality of grooves 16 are distributed in a matrix, the cooking oil is evenly distributed on the bottom of the pot, so that the amount of oil used for the processed food is even, and the food is evenly heated, and the processed food is more delicious.
[0026] like Figure 2 As shown, the outer layer 12 of the pot body of the preferred embodiment of the utility model is made of round aluminum material with a thickness of 2.5-4 mm. The outer layer 12 of the pot body is formed by stamping. The diameter of the pot body after stamping is 200-320 mm. Figure 3 As shown, the inner layer 11 of the pot body is a circular stainless steel sheet with a diameter of 120-260 mm. A plurality of uniform limiting columns 14 are stamped on the circular stainless steel sheet. The limiting columns 14 preferably have a height of 1 mm. The limiting columns are evenly distributed on the working surface of the pot bottom where the inner layer 11 of the pot body contacts the food. When the pot body is manufactured, the inner layer 11 of the pot body is coaxial with the inner and outer layers of the pot body. At the same time, the area of the inner layer 11 of the pot body with the central axis is smaller than the area of the outer layer 12 of the pot body with the central axis. The inner layer 11 of the pot body is fixedly connected with the outer layer 12 of the pot body by stamping. When the inner layer 11 of the pot body and the outer layer 12 of the pot body are stamped, the inner and outer layers of the pot body are fixed into an integral structure by pressing the limiting columns 14 of the inner layer 11 of the pot body. When processing food, the inner and outer layers of the pot body will not move. At the same time, the limiting columns 14 of the inner layer 11 of the pot body are integrally formed, and a thinner stainless steel material is selected to make the pot body lighter and more convenient to use.
[0027] In order to improve the heat transfer speed and reduce the weight of the pot body, in some embodiments, the inner layer 11 of the pot body is 304 stainless steel or 316 stainless steel with a thickness of 0.3-0.5mm; the outer layer 12 of the pot body is aluminum with a thickness of 2.5-4mm; the diameter of the stainless steel disc of the inner layer 11 of the pot body is 120-260mm, and the diameter of the outer layer 12 of the pot body is a round aluminum material, which is pressed into a non-standing frying pan by stamping. The outer layer of the pot body is made of aluminum with good thermal conductivity, which reduces the weight of the pot body and is convenient for users.
[0028] In order to improve the heat conduction function, a groove strip 15 is punched out in the center of the stainless steel disc on the inner layer of the pot body, and the groove strip is preferably in a petal shape; the multiple grooves and groove strips punched out on the inner layer of the pot body are convenient for evenly distributing the cooking oil on the bottom of the pot, which facilitates the oil to heat up quickly when making food, and it is not easy to tilt the pot body during cooking, or a small amount of oil is needed to stir-fry.
[0029] In order to increase the heat transfer speed and transfer the heat to the inner layer 11 quickly and evenly, as a preferred method, the thickness of the inner layer 11 of the pot body 1 is 0.3mm-0.5mm; the thickness of the outer layer 12 of the pot body is 2.5-4mm; the inner layer 11 of the pot body and the outer layer 12 of the pot body are pressed to tightly combine and fix the inner layer limiting column 14 of the pot body with the outer layer 12 of the pot body to form a double-layer metal structure. The pan made of this size has a suitable weight and is convenient for users to use. In order to achieve non-stick pan processing of food, and to avoid direct contact between the outer layer aluminum of the pot body and the food when processing food, and to avoid harmful metals from penetrating into the food when processing food, a non-stick coating is applied to the inner surface of the pot body. The total thickness of the inner layer 11 of the pot body, the outer layer 12 of the pot body, and the non-stick coating 13 is 0.03mm to 0.035cm. In the preferred embodiment of the utility model, the inner layer 11 of the pot body 1 is made of stainless steel, preferably 304 or 316 stainless steel, with a thickness of 0.3-0.5 mm; the outer layer is made of aluminum material, with a thickness of 2.5-4 mm.
[0030] The utility model adopts a plurality of evenly distributed limiting columns pressed from the front to the back of the inner bottom of the pot body, and the inner inner layer of the pot body is preferably 304 or 316 stainless steel, and the outer outer layer of the pot body is pressed by aluminum metal material, the inner inner layer of the pot body and the outer outer layer of the pot body are placed concentrically, and the limiting columns on the inner inner layer of the pot body and the outer outer layer of the pot body are fastened by pressing to form a double-layer metal structure pot body, so that the frying pan is light. By applying a non-pressing non-stick coating on the frying pan, the non-stick coating applied isolates the aluminum material on the inner surface of the outer layer of the pot body. When food is prepared in the pot body, the spatula does not directly contact the aluminum, making the cooked food healthier. The outer layer of the pot body adopts an aluminum layer with a high heat transfer coefficient, which can quickly and comprehensively transfer heat from the outer layer to the innermost stainless steel layer, and the overall temperature of the pot body is evenly controlled below the critical smoke temperature of edible oil 160-238 degrees, meeting the requirements of normal cooking and effectively reducing the generation of oil smoke; the inner stainless steel layer of the pot body has strong elasticity and improves durability. The utility model can be used for frying, stir-frying and boiling, is energy-saving and environmentally friendly, ensures the deliciousness of dishes and satisfies the requirements of people for making food preferences.
[0031] like Figure 5 As shown, the assembly process is as follows: the outer layer 12 of the pot body and the inner layer 11 of the pot body are formed by stamping, the inner layer 11 of the pot body is pressed and fastened onto the inner surface of the outer layer 12 of the pot body, and then the handle 2 is installed on the outer layer 12 of the pot body to form the pot body 1 and the handle 2, thus forming a frying pan; preferably, a non-stick coating 13 can be applied on the pot body 1.
[0032] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.
Claims
1. A non-stick pan with an inner bottom structure, comprising a pan body and a pan handle, characterized in that: The pot body comprises an inner layer and an outer layer of the pot body. The outer side of the inner layer of the pot body is provided with a limiting column facing the inner side of the outer layer of the pot body. The inner layer of the pot body is fixedly connected with the outer layer of the pot body through the limiting column.
2. The non-stick pan according to claim 1, characterized in that: The limiting columnar body is integrally formed with the inner layer of the pot body, and is a plurality of grooves extending from the inner side of the inner layer of the pot body to the outer side of the inner layer of the frying pan body.
3. The non-stick pan according to claim 1, characterized in that: The limiting columnar body is integrally formed with the inner layer of the pot body, and is a plurality of groove strips extending from the inner side of the inner layer of the pot body to the outer side of the inner layer of the pot body.
4. The non-stick pan according to claim 2 or 3, characterized in that: The limiting column is fixedly connected to the outer layer of the pot body by stamping.
5. The non-stick pan according to claim 4, characterized in that: The invention also comprises a non-stick coating, which is coated on the inner surface of the pot body.
6. The non-stick pan according to claim 5, characterized in that: The inner layer of the pot body is coaxial with the inner and outer layers of the pot body, the area of the inner layer of the pot body expanded around the central axis is smaller than the area of the outer layer of the pot body expanded around the central axis, and the inner layer of the pot body is fixedly connected to the outer layer of the pot body by stamping.
7. The non-stick pan according to claim 6, characterized in that: The limiting columns are distributed in a matrix pattern on the inner layer of the pot body with the central axis of the inner layer of the pot body.
8. The non-stick pan according to claim 6, characterized in that: The inner bottom surface of the pot body is made of stainless steel.
9. The non-stick pan according to claim 6, characterized in that: The outer layer of the pot body is made of aluminum.
10. The non-stick pan according to claim 6, characterized in that: The inner bottom surface of the pot body is made of 304 stainless steel or 316 stainless steel.