Inner container of non-stick pan

Abstract

The utility model provides an inner container of a non-stick pan, which relates to the technical field of kitchen ware and comprises an inner container used for containing food, a plurality of protruding units are arranged on the inner surface of the lower end of the inner container, and an air passage is formed between every two adjacent protruding units. The non-stick layer texture has the advantages that the non-stick layer texture is different from the non-stick layer texture which is sunken downwards in the market, and the non-stick layer texture is more uniform through matching of the protruding units which are diffused outwards in a radial mode and protrude upwards in a large area and the air channel, so that the non-stick layer texture is more uniform in texture, and the non-stick layer texture is more uniform in texture. Particularly, the protruding units are gradually reduced in size, gradually dense in distribution and increased in air channels from the center to the outside, liquid food is heated to boil to generate bubbles, solid food is upwards jacked up through the bubbles, the food is prevented from being stuck to the inner container body, and the inner container is reasonable in structure and ingenious in design.

Description

Technical Field

[0001] The utility model relates to the technical field of kitchenware, in particular to a non-stick pan liner. Background Art

[0002] At present, the raw materials of the inner pot of electric rice cookers on the market are mostly aluminum materials, and a layer of Teflon coating is sprayed on the inner surface of the inner pot to achieve non-stick pan. However, when using this inner pot, especially when cleaning the inner pot, the Teflon coating is easily worn off, causing the pot to stick. In addition, the aluminum element of the inner pot is easy to seep into the food, which is harmful to human health. The inner pot made of stainless steel in the prior art is easy to cause the problem of sticking to the pot due to the poor thermal conductivity of stainless steel compared to aluminum, and is prone to uneven heating.

[0003] Existing uncoated inner pots mostly use concave-convex patterns to solve the non-stick problem. After various experiments on the texture of concave-convex patterns, it is verified that different grid patterns have different effects on non-stick. If the pattern design is unreasonable, the non-stick effect is not as good as that without patterns. For example, when the etching pattern commonly used in frying pans is used in uncoated inner pots, the non-stick effect is very poor. This is because the etching pattern of frying pans is characterized by narrow etched ribs and large pits. When used on uncoated inner pots, on the one hand, the rice grains are framed and it is not convenient to take them out of the pot. On the other hand, the area of ​​contact and scraping with the ribs during the rice spoon is small, and the rice grains in the pits are not easy to take out. The uncoated inner pots used in electric rice cookers on the market currently do not have a good solution to the non-stick problem. Utility Model Content

[0004] The utility model overcomes the disadvantage of the prior art that uneven heating may cause the pan to stick, and provides a non-stick pan liner.

[0005] In order to solve the above technical problems, the utility model is achieved through the following technical solutions:

[0006] A non-stick pan liner comprises an inner liner for holding food, wherein a plurality of raised units are arranged on the inner surface of the lower end of the inner liner, and air passages are formed between adjacent raised units. When the temperature of the bottom of the inner liner rises, liquid food is heated and boiled to generate bubbles, and the bubbles push solid food upward to prevent the solid food from sticking to the bottom of the inner liner. The raised units are arranged radially from the center of the bottom to the outside, and the raised units are gradually densely distributed from the center to the outside.

[0007] Preferably, the inner liner includes an inner liner side wall and an inner liner bottom wall, the inner liner side wall is connected to the inner liner bottom wall, the protrusion unit is arranged on the surface of the inner liner bottom wall, and the inner liner bottom wall is gradually bent inward from top to bottom to form an arc-shaped bottom wall structure.

[0008] Preferably, the volume of the protrusion unit gradually decreases from the center to the outside.

[0009] Preferably, the adjacent air passages are arranged in an outer circle of the protruding unit, and the width of the air passages gradually decreases from the center to the outside.

[0010] Preferably, the highest points of the protrusion units are on the same arc surface as the side wall of the inner container, and adjacent protrusion units are recessed downward to form the air channel.

[0011] Preferably, the protrusion units are arranged on the bottom wall of the inner container and the surface of the side wall of the inner container.

[0012] Preferably, the side wall of the inner pot, the protruding unit and the upper surface of the airway are all provided with a non-stick coating.

[0013] Preferably, the protrusion unit is configured as a cylindrical protrusion, a hemispherical protrusion, a conical protrusion or a regular hexagonal structure protrusion.

[0014] Preferably, the inner liner is made of metal.

[0015] Compared with the prior art, the beneficial effects of the utility model are:

[0016] A non-stick pan liner is different from the non-stick layer texture with a concave downward on the market. It is formed by the cooperation of convex units that radiate outward and convex upward over a large area and air channels. In particular, the volume of the convex units gradually decreases from the center to the outside and the distribution becomes increasingly dense. The number of air channels increases, and liquid food is heated and boiled to produce bubbles. It is more convenient for air to enter the gap between the liquid food and the liquid food when the liquid food is heated and boiled, and the solid food is pushed up by the bubbles to prevent the food from sticking to the inner pot body. The structure is reasonable and the design is ingenious. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The accompanying drawings are used to provide a further understanding of the present invention and are used together with the embodiments of the present invention to explain the present invention, but do not constitute a limitation of the present invention. In the accompanying drawings:

[0018] Figure 1 This is a first structural schematic diagram of the inner container of the utility model;

[0019] Figure 2 It is a second structural schematic diagram of the inner container of the utility model;

[0020] Figure 3 It is a third structural schematic diagram of the inner container of the utility model;

[0021] Figure 4 This utility model Figure 3 The structural diagram at A in the middle;

[0022] Figure 5 It is a structural schematic diagram of the protrusion unit of the utility model;

[0023] In the figure: 1- liner; 2- liner side wall; 3- liner bottom wall; 4- raised unit; 5- airway. DETAILED DESCRIPTION

[0024] The preferred embodiments of the present invention are described below in conjunction with the accompanying drawings. It should be understood that the preferred embodiments described herein are only used to illustrate and explain the present invention, and are not used to limit the present invention.

[0025] like Figures 1 to 4 As shown, it includes an inner pot 1 for holding food, and a plurality of protrusion units 4 are arranged on the inner surface of the lower end of the inner pot 1, and air channels 5 are formed between adjacent protrusion units 4. When the temperature at the bottom of the inner pot 1 rises, the liquid food is heated and boiled to generate bubbles, and the bubbles push the solid food upward to prevent the solid food from sticking to the bottom of the inner pot 1. The protrusion units 4 are radially arranged from the center of the bottom to the outside, and the distribution of the protrusion units 4 from the center to the outside is gradually dense. At the same time, the liquid can also enter the air channel 5, so that the bottom of the inner pot 1 is heated more evenly.

[0026] When food is heated, it expands upward and horizontally. At the junction of the bottom and the side wall, it is squeezed upward and horizontally respectively. Therefore, the periphery of the bottom of the pot is usually more likely to stick to the pot than the central area. Therefore, more dense air channels 5 and protrusion units 4 are provided at the junction of the bottom and the side wall of the inner pot 1 to prevent food from sticking to the inner pot 1 body.

[0027] Better, such as Figure 4 As shown, the protrusion units 4 are arranged radially from the bottom center to the outside, and the volume of the protrusion units 4 gradually decreases from the center to the outside. The distribution of the protrusion units 4 and the air passages 5 from the center to the outside is gradually dense, which makes it easier for air to enter the air passages 5 between the protrusion units 4 when the liquid food is heated and boiled. The bubbles push the solid food upward to prevent the food from sticking to the inner pot 1 body. The structure is reasonable and the design is ingenious.

[0028] Furthermore, the protrusion unit 4 is arranged on the surface of the inner container bottom wall 3 and the inner container side wall 2, and the protrusion unit 4 can be arranged on the entire inner wall of the inner container 1, so that the use effect is better.

[0029] Specifically, Figure 3 and Figure 4As shown, the inner pot 1 includes an inner pot side wall 2 and an inner pot bottom wall 3, the inner pot side wall 2 is connected to the inner pot bottom wall 3, and the protrusion unit 4 is arranged on the surface of the inner pot bottom wall 3. The inner pot bottom wall 3 is gradually bent inward from top to bottom to form an arc-shaped bottom wall structure. Through the arc-shaped bottom wall structure, the inner pot bottom wall 3 is shaped into an arc by extruding upward, and the protrusion unit 4 can also naturally form a radial arrangement from the bottom center to the outside, and the volume of the protrusion unit 4 gradually decreases from the center to the outside, and the distribution of the protrusion unit 4 from the center to the outside is more dense, and the adjacent air channels 5 are surrounded and arranged on the outer circle of the protrusion unit 4, and the width of the air channels 5 gradually decreases from the center to the outside. The number of air channels 5 increases, and the density of the protrusion unit 4 on the inner pot bottom wall 3 is increased, so as to better reduce the contact area between the inner wall at the upper end of the inner pot bottom wall 3 and the food, and better prevent the pot from sticking.

[0030] The raised unit 4 gradually decreases in volume from the center to the outside, and can be formed by pressing raised units 4 of different sizes; or, when shaping the inner liner 1, the side walls are bent upward to squeeze the raised units 4 of the original same size to form raised units 4 whose volume gradually decreases from the center to the outside.

[0031] Further, such as Figure 4 As shown, the upper surface of the protrusion unit 4 is set to an arc surface, and the highest point of the protrusion on the upper surface of the protrusion unit 4 is on the same arc surface as the inner liner side wall 2. The adjacent protrusion units 4 are recessed downward to form an air channel 5, so that the liquid can be retained in the air channel 5. The liquid is more dispersed through the dispersion of the air channel 5, which can play a heat conduction role. The protrusion unit 4 can be set to a cylindrical protrusion, a hemispherical protrusion, a conical protrusion or a regular hexagonal structure protrusion.

[0032] like Figure 5 As shown, in this embodiment, the protrusion unit 4 is preferably configured as a regular hexagonal structure protrusion.

[0033] More preferably, the inner pot side wall 2, the protruding unit 4 and the upper surface of the air passage 5 are all provided with a non-stick coating, and the inner pot 1 is made of metal.

[0034] Finally, it should be noted that the above are only preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the 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. However, 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 liner, characterized in that: The invention comprises an inner container (1) for holding food, wherein the inner surface of the inner container (1) is provided with a plurality of protrusion units (4), and air passages (5) are formed between adjacent protrusion units (4). When the temperature at the bottom of the inner container (1) rises, liquid food is heated and boiled to generate bubbles, and the bubbles push the solid food upward to prevent the solid food from sticking to the bottom of the inner container (1). The protrusion units (4) are arranged radially from the center of the bottom to the outside, and the distribution of the protrusion units (4) from the center to the outside gradually becomes denser.

2. The non-stick pan liner according to claim 1, characterized in that: The inner container (1) comprises an inner container side wall (2) and an inner container bottom wall (3), wherein the inner container side wall (2) is connected to the inner container bottom wall (3), and the protrusion unit (4) is arranged on the surface of the inner container bottom wall (3), and the inner container bottom wall (3) is gradually bent inward from top to bottom to form an arc-shaped bottom wall structure.

3. The non-stick pan liner according to claim 2, characterized in that: The volume of the protruding unit (4) gradually decreases from the center to the outside.

4. A non-stick pan liner according to claim 2 or 3, characterized in that: The adjacent air channels (5) are arranged in an outer circle surrounding the protruding unit (4), and the width of the air channels (5) gradually decreases from the center to the outside, and the distribution gradually becomes denser.

5. The non-stick pan liner according to claim 4, characterized in that: The highest point of the protrusion unit (4) is on the same arc surface as the inner container side wall (2), and the adjacent protrusion units (4) are recessed downwards to form the air channel (5).

6. A non-stick pan liner according to claim 2 or 3, characterized in that: The protrusion unit (4) is arranged on the surface of the inner container bottom wall (3) and the inner container side wall (2).

7. The non-stick pan liner according to claim 2, characterized in that: The inner pot side wall (2), the protruding unit (4) and the upper surface of the air channel (5) are all provided with a non-stick coating.

8. The non-stick pan liner according to claim 2, characterized in that: The protrusion unit (4) is configured as a cylindrical protrusion, a hemispherical protrusion, a conical protrusion or a regular hexagonal structure protrusion.

9. The non-stick pan liner according to claim 2, characterized in that: The inner container (1) is made of metal.

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