Cooking utensil

Abstract

The utility model discloses a cooking utensil which comprises a body, a plurality of protrusions are integrally formed on at least partial area of the inner surface of the body, the protrusions are higher than the inner surface, and gaps between the protrusions are communicated with one another. According to the cooking utensil, hydrophobicity is achieved on the structure, and the non-sticky performance of food can be achieved when the food is cooked.

Description

Technical Field

[0001] The present application relates to the technical field of cooking utensils, and in particular to a cooking utensil with a hydrophobic surface. Background Art

[0002] With the continuous advancement of science and technology, people's requirements for cooking utensils are getting higher and higher. They not only pursue cooking effects, but also pay attention to the easy cleaning, durability and health of utensils. In this context, non-stick pans, as a cooking utensil with special surface treatment, are widely welcomed because they can effectively prevent food from sticking and reduce the use of grease during cooking. In order to make the cookware non-stick, a layer of polytetrafluoroethylene is usually applied on the surface of the cooking utensil. The polytetrafluoroethylene coating is non-toxic under normal conditions, but when the heating temperature of the coating reaches 260℃, it will begin to volatilize. When the temperature reaches 350℃, the polytetrafluoroethylene coating will begin to decompose. Therefore, the use temperature of stainless steel cookware with polytetrafluoroethylene coating generally cannot exceed 250℃. However, the heating temperature of general cooking utensils such as frying pans often exceeds 260℃, so there are safety hazards. In addition, the polytetrafluoroethylene coating is not wear-resistant and there is a risk of falling off. It is easy to be accidentally eaten with food, affecting health.

[0003] In order to solve the above problems, in recent years, researchers have begun to explore new non-stick technologies in order to improve the durability and safety of cooking utensils while ensuring the non-stick effect. The applicant's previous patent application with publication number CN220778123U, invention name A physical non-stick structure and cooking utensils, and patent number CN116024571B, patent name Preparation method of rust-proof non-stick utensils formed by nitriding the inner pot surface of an air fryer, both disclose a concave-convex structure, which is formed by processing concave parts on the surface of the cooker by physical or chemical methods. The disadvantage of this structure is that it is not easy to clean and the consistency of non-stick performance is not good. Summary of the invention

[0004] In view of this, the present application provides a cooking utensil having the advantages of being easy to clean and having stable non-stick performance.

[0005] The present application provides a cooking utensil, comprising a body, wherein a plurality of protrusions are integrally formed on at least a portion of the inner surface of the body, the protrusions are higher than the inner surface, and the gaps between the protrusions are interconnected so that gas or liquid can flow in the gaps along the inner surface.

[0006] By adopting the above technical solution, the protrusions can reduce the contact between food and the inner surface of the cooking utensil and improve the non-stick performance. The structure of the protrusions integrally formed on the inner surface of the body in the present application is different from the previous pit structure. First, the gaps between the protrusions are interconnected, and there are tiny gaps between these structures. When oil or water droplets fall on the inner surface of the cooking utensil, the oil or water droplets will not directly contact the inner surface of the cooking utensil, but will be supported by these tiny structures to form a space composed of interconnected air cushions, which is convenient for air flow to isolate the food from the inner surface of the cooking utensil. This phenomenon makes the oil or water appear spherical on the surface of the cooking utensil, easy to roll, and thus show non-stick properties. Second, the combination of the protrusion structure and the physical vapor deposition layer makes the inner surface of the cooking utensil have extremely low surface energy, which can significantly reduce the contact angle of liquids such as water and oil, forming a hydrophobic effect similar to that of lotus leaves. This hydrophobic surface can effectively prevent food from adhering, and even under high-temperature cooking conditions, food is not easy to adhere to the surface of the utensil, thereby achieving a non-stick effect. Third, due to the hydrophobicity of the raised structure, food residues are not easy to adhere to the surface of the cooking utensils, and cleaning after cooking becomes simple and quick. Food residues can be removed by simply rinsing with clean water or gently wiping, which greatly saves cleaning time and energy. In addition, the gaps between the protrusions are interconnected, and there are no dead corners in the traditional pit structure, which makes it easy to clean the surface of the cooking utensils with a brush. Fourth, the design of the raised structure not only enhances the non-stick performance, but also optimizes the thermal conductivity of the cooking utensils. The gaps between the protrusions are interconnected, which can promote the uniform distribution of heat, avoid local overheating, make the food heated more evenly, and achieve better cooking results.

[0007] In some embodiments, the protrusions are configured such that after contact with edible oil, a contact angle is formed between the edible oil and the protrusions, and the contact angle is greater than or equal to 80°.

[0008] In some embodiments, the contact angle ranges from 90° to 130°.

[0009] In some embodiments, the contact angle is 110°.

[0010] By adopting the above technical solution, when the contact angle between the cooking oil and the protrusion is greater than or equal to 80°, the surface of the protrusion has a higher hydrophobicity. When the contact angle ranges from 90° to 130°, especially 110°, this hydrophobicity causes the cooking oil to form a spherical shape on the surface of the protrusion, which is not easy to spread, thereby reducing the contact area between the cooking oil and the surface of the protrusion and reducing the possibility of food adhesion. The adhesion of food to the surface of the cooking utensil is weakened during the cooking process, and food residues are not easy to adhere to the surface of the protrusion. Even under high-temperature cooking conditions, the food is not easy to stick, thereby achieving a better non-stick effect. The protrusion surface with a high contact angle can promote the sliding of food during the cooking process, reduce the friction between the food and the surface of the cooking utensil, make the food stir-frying smoother, and improve the cooking efficiency and the cooking effect of the food.

[0011] In some embodiments, the cross-section of the protrusion is circular or polygonal.

[0012] In some embodiments, when the cross-section of the protrusion is circular, the diameter of the protrusion is 0.15-0.5 mm.

[0013] In some embodiments, the minimum distance between any two of the protrusions is 0.2-0.6 mm.

[0014] In some embodiments, the height of the protrusions is 0.05-0.1 mm.

[0015] By adopting the above technical solution, the shape of the cross section of the protrusion has a direct impact on the size of the contact angle. A circular or approximately circular cross section or a polygonal cross section can form a relatively smooth surface, which helps to form a larger contact angle. The protrusion with a circular cross section can better support the surface tension of the liquid due to its relatively smooth surface, so that the liquid forms a sphere on the surface of the protrusion, and the contact angle is large, thereby showing good non-stick properties. Although the surface of the protrusion with a polygonal cross section may not be as smooth as a circle, its corners and edges can capture air to form tiny air cushions, which also help to increase the contact angle and achieve a non-stick effect. A circular or approximately circular cross section can form a relatively uniform microstructure, which helps to optimize the distribution of the contact angle, making the non-stick performance of the entire cooking utensil surface more uniform. The protrusion with a polygonal cross section, through its unique geometric shape, can form a more complex structure at the microscopic level, further enhancing the non-stick performance.

[0016] In some embodiments, the end surface of the protrusion away from the inner surface of the body is a curved surface and / or a flat surface.

[0017] In some embodiments, the longitudinal section of the protrusion is polygonal and the angle between the end surface and the side wall of the protrusion is an obtuse angle.

[0018] By adopting the above technical solution, the shape of the end face of the protrusion has a direct impact on the size of the contact angle. The curved surface design can form a relatively smooth surface, which helps to form a larger contact angle, and can better support the surface tension of the liquid, so that the liquid forms a spherical shape on the surface of the protrusion, thereby showing good non-stickiness. The plane combination design with an obtuse angle between the end face and the side wall of the protrusion can still maintain a relatively high contact angle as a whole.

[0019] In summary, the present application has at least one of the following beneficial technical effects:

[0020] 1. The structure of the protrusions formed on the inner surface of the body is different from the previous pit structure. The gaps between the protrusions are interconnected, which has good hydrophobicity. Oil or water droplets will not directly contact the inner surface of the cooking utensil, but will be supported by these tiny structures to form a space composed of interconnected air cushions, which is convenient for air flow to isolate the food from the inner surface of the cooking utensil. Good non-stick performance can be achieved.

[0021] 2. The gaps between the protrusions are interconnected, so food residues are not easy to adhere to the surface of the cooking utensil. There are no dead corners in the traditional pit structure, making it easy to clean the surface of the cooking utensil with a brush.

[0022] 3. The raised surface with a high contact angle can promote the sliding of food during the cooking process, reduce the friction between the food and the surface of the cooking utensils, make the food stir-frying smoother, and improve the cooking efficiency and cooking effect of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a schematic diagram of the appearance structure of the cooking utensil of the present application;

[0024] Figure 2 is a cross-sectional schematic diagram of a first embodiment of the cooking utensil of the present application;

[0025] Figure 3 is a 45-degree oblique schematic diagram of the first embodiment of the cooking utensil of the present application;

[0026] Figure 4 is a cross-sectional schematic diagram of a second embodiment of the cooking utensil of the present application;

[0027] Figure 5 is a 45-degree oblique schematic diagram of the second embodiment of the cooking utensil of the present application;

[0028] Figure 6 is a cross-sectional schematic diagram of a third embodiment of the cooking utensil of the present application;

[0029] Figure 7 is a 45-degree oblique schematic diagram of the third embodiment of the cooking utensil of the present application;

[0030] Figure 8 is a cross-sectional schematic diagram of a fourth embodiment of the cooking utensil of the present application;

[0031] Fig. 9 is a 45-degree oblique schematic diagram of a fourth embodiment of the cooking utensil of the present application;

[0032] Fig.10 is a cross-sectional schematic diagram of a fifth embodiment of the cooking utensil of the present application;

[0033] Fig.11 is a 45-degree oblique view of a fifth embodiment of the cooking utensil of the present application;

[0034] Fig.12 is a cross-sectional schematic diagram of a sixth embodiment of the cooking utensil of the present application;

[0035] Fig.13 It is a 45-degree oblique view of the sixth embodiment of the cooking utensil of the present application.

[0036] Description of reference numerals:

[0037] 1. Body; 11. Inner surface; 12. Cooking area; 2. Handle; 3. Cooking oil; 4. Protrusion; 41. Gap; a. Contact angle. DETAILED DESCRIPTION

[0038] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the present invention will be further described in detail below with reference to the accompanying drawings. The components of the embodiments of the present invention described and shown in the accompanying drawings can be arranged and designed in various configurations. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0039] It should be noted that similar reference numerals and letters denote similar items in the following drawings, and therefore, once an item is defined in one drawing, further definition and explanation thereof is not required in subsequent drawings.

[0040] In the description of the present invention, it should be noted that, 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 components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0041] In the description of the present application, it should be understood that the terms "up", "down", "left", "right", etc., indicating directions or positional relationships are based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific direction, be constructed and operated in a specific direction, and therefore should not be understood as a limitation on the present application.

[0042] The following is a detailed description of the embodiments of the present invention in conjunction with the accompanying drawings. In the absence of conflict, the features of the following embodiments can be combined with each other.

[0043] Embodiment 1

[0044] Please refer to Figure 1-Figure 3 , discloses a cooking utensil, taking a wok as an example, the wok comprises a body 1 and a handle 2, the body 1 has an inner surface 11, the inner surface 11 near the bottom of the wok is a cooking area 12, the protrusions 4 of the present application are distributed in a certain array to at least cover the cooking area 12, in order to achieve the non-stick property of the entire inner surface 11 of the cooking utensil, the inner surface 11 can be regularly arranged with the protrusions 4. The protrusions 4 can be formed by etching the inner surface 11 with laser pulses, or by chemical etching or stamping, so that the protrusions 4 are higher than the inner surface 11, and the gaps 41 between the protrusions 4 are interconnected so that gas or liquid can flow along the inner surface 11 in the gaps 41.

[0045] Please refer to Figure 2 In this embodiment, the cross-section of the end face of the protrusion 4 is semicircular, the diameter of the protrusion 4 is 0.15-0.5 mm, and the optimal value is 0.3 mm; the closest distance between the protrusions 4 is 0.2-0.6 mm, and the optimal value is 0.3 mm; the height of the protrusion 4 is 0.05-0.1 mm, and the optimal value is 0.07 mm.

[0046] The end surface of the protrusion 4 away from the inner surface 11 is arc-shaped, specifically a hemispherical surface. The cross section of the protrusion 4 in this embodiment can also be designed as a polygon, such as a rectangle, pentagon, hexagon, etc., or an irregular curved surface formed by combining an arc surface and a plane.

[0047] During cooking, when the cooking oil 3 drips onto the inner surface 11 of the wok, the cooking oil 3 contacts the protrusion 4, and forms a contact angle a with the contact edge of the protrusion 4 under the action of the tension of the cooking oil 3 itself, and the contact angle a is greater than or equal to 80°. Through computer simulation and cooking tests on the non-stick effect, the contact angle a range of 90° to 130° has better non-stick performance. This angle range is easy to process and has a relatively low manufacturing cost. The optimal contact angle a is 110°.

[0048] Because the protrusions 4 form interconnected gaps 41, the air in the gaps 41 forms an air cushion effect, and the cooking oil 3 or the cooking food is less likely to directly contact the inner surface 11, thereby improving the non-stick performance of the wok. The non-stick structure formed by the protrusions 4 of the present application has a certain non-stick effect even without adding cooking oil 3 during cooking, and the non-stick effect is better when adding cooking oil 3.

[0049] The non-stick structure of a conventional wok is formed by machining a plurality of closed pits on the inner surface 11 of the wok, and convex ribs are formed around the pits to prevent the pits from being connected. The pits are used to store the cooking oil 3 therein, so that the cooking oil 3 is more evenly distributed on the bottom of the wok, so that the food can better contact the cooking oil 3, thereby achieving non-stick cooking. The large convex rib area of ​​this structure affects the non-stick performance, the consistency of the non-stick performance is poor, and the pits are not easy to clean.

[0050] The technical solution of the present application is to process protrusions 4 higher than the inner surface 11 on the inner surface 11 of the wok, and the gaps 41 between the protrusions 4 are interconnected, which not only facilitates the flow of air and cooking oil 3 in the gaps 41 to achieve non-stick performance, but also has better heat transfer performance, so that the heat in the cooking area 12 is more uniform to achieve non-stick performance. In addition, the non-stick structure of the protrusions 4 is also conducive to cleaning the substances in the gaps 41 with a brush or water because the gaps 41 are interconnected.

[0051] See also Figure 3 In this embodiment, the protrusions 4 are evenly distributed, and can also be designed as a cross-shaped structure or a plurality of circular rings nested with each other according to different needs.

[0052] Embodiment 2

[0053] Please refer to Figure 4 and Figure 5 The difference between this embodiment and the first embodiment is that the end surface of the protrusion 4 away from the inner surface 11 of the body 1 is a plane, and the plane can be a plane parallel to the inner surface 11, and can also be designed as an inclined surface inclined relative to the inner surface 11.

[0054] This embodiment is described by taking the example that the end faces of adjacent protrusions 4 are all inclined. The inclination directions of the end faces of the two protrusions 4 are opposite, and the angle between the end faces of the two protrusions 4 and the side wall of the protrusion 4 is an obtuse angle. It can be seen from the graphics after computer simulation that due to the surface tension of the edible oil 3, the edible oil 3 has a contact angle a with the outer side of the protrusion 4, there is no edible oil 3 in the gap 41, and the air in the gap 41 plays an air cushion effect to reduce the contact area between the cooking utensils and the edible oil 3 or the food, thereby improving the non-stick performance.

[0055] See also Figure 5 The inclined surfaces of the end faces of two adjacent protrusions 4 are arranged in opposite directions.

[0056] Embodiment 3

[0057] See also Figure 6 and Figure 7 The difference between this embodiment and the first embodiment is that the longitudinal section of the protrusion 4 is a polygon, and the angles between the end face of the protrusion 4 and the side wall of the protrusion 4 are all obtuse angles. Compared with the second embodiment, this structure has no sharp edges and has better strength and safety.

[0058] Embodiment 4

[0059] See also Figure 8 and Fig. 9 The difference between this embodiment and the first embodiment is that the end surface structure of the protrusion 4 is different. The end surface structure of every two adjacent protrusions 4 in this embodiment is different, that is, the spherical surface protrusions of the first embodiment and the polygonal surface protrusions of the third embodiment are arranged alternately.

[0060] Embodiment 5

[0061] See also Fig.10 and Fig.11 The difference between this embodiment and the first embodiment is that the end surface structure of the protrusion 4 is different. The end surface structure of every two adjacent protrusions 4 in this embodiment is different, that is, the spherical surface protrusions in the first embodiment and the inclined surface protrusions in the second embodiment are arranged alternately.

[0062] Embodiment 6

[0063] See also Fig.12 and Fig.13 The difference between this embodiment and the first embodiment is that the end surface structure of the protrusion 4 is different. The end surface structure of every two adjacent protrusions 4 in this embodiment is different, that is, the inclined surface protrusions in the second embodiment and the polygonal surface protrusions in the third embodiment are arranged alternately.

[0064] The following table shows the results of computer simulation and actual cooking non-stick performance tests of the technical solutions of different embodiments. The computer simulation is set to soybean oil at 20°C, and the non-stick performance test is conducted in accordance with the national standard GB / T 32095.2-2015 "Performance and Test Specifications for Non-stick Surfaces of Household Food Metal Cooking Utensils Part 2: Non-stick and Abrasion Resistance Test Specifications".

[0065]

[0066]

[0067] It can be seen from the above simulation data and experimental data that all the embodiments can achieve a good non-stick effect. The technical solution of embodiment 1 can achieve a larger contact angle and the non-stick performance is optimal.

[0068] The basic principle, main features and advantages of the present invention are shown and described above. It should be understood by those skilled in the art that the present invention is not limited by the above embodiments, and the above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes, modifications, substitutions and variants, which all fall within the scope of the present invention claimed.

Claims

1. A cooking utensil, comprising a body (1), characterized in that: A plurality of protrusions (4) are integrally formed on at least a portion of the inner surface (11) of the body (1); the protrusions (4) are higher than the inner surface (11); and the gaps (41) between the protrusions (4) are interconnected so that gas or liquid can flow in the gaps (41) along the inner surface (11).

2. The cooking device according to claim 1, characterized in that: The protrusion (4) is arranged such that, after contact with the edible oil (3), a contact angle (a) exists between the edible oil (3) and the protrusion (4), and the contact angle (a) is greater than or equal to 80°.

3. The cooking device according to claim 2, characterized in that: The contact angle (a) ranges from 90° to 136°.

4. The cooking device according to claim 3, characterized in that: The contact angle (a) is 110°.

5. The cooking utensil according to any one of claims 1 to 3, characterized in that: The cross section of the protrusion (4) is circular or polygonal.

6. The cooking device according to claim 5, characterized in that: When the cross section of the protrusion (4) is circular, the diameter of the protrusion (4) is 0.15-0.5 mm.

7. The cooking device according to claim 6, characterized in that: The minimum distance between any two protrusions (4) is 0.2-0.6 mm.

8. The cooking device according to claim 6, characterized in that: The height of the protrusion (4) is 0.05-0.1 mm.

9. The cooking utensil according to any one of claims 1 to 3, characterized in that: The end surface of the protrusion (4) away from the inner surface (11) of the body (1) is a curved surface and / or a flat surface.

10. The cooking appliance according to claim 9, characterized in that The longitudinal section of the protrusion (4) is polygonal, and the angle between the end surface and the side wall of the protrusion (4) is an obtuse angle.

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