Non-stick pan without coating

Abstract

The coating-free non-stick pan comprises a pan body, a non-stick area is formed on the inner surface of the pan body, the non-stick area comprises a plurality of concave-convex units which are connected with one another, each concave-convex unit comprises a plurality of first convex edges and a concave part defined by the first convex edges, and the concave parts are arranged on the inner surface of the pan body. The concave part comprises a concave bottom surface and a concave side surface, the size of an opening of the concave part defined by the plurality of first convex edges ranges from 0.2 mm to 0.8 mm, the concave bottom surface is opposite to the first convex edges and is connected with the first convex edges through the concave side surface, and an included angle between the concave side surface and the concave bottom surface is larger than 90 degrees. The non-stick pan without the coating has a better non-stick effect, and food is prevented from blocking the concave-convex units.

Description

Technical Field

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

[0002] Uncoated non-stick pans are becoming more and more widely used in daily life because they are safer and healthier than coated non-stick pans.

[0003] In the prior art, micro-holes for storing oil are provided at the bottom of the pot body to reduce the contact area between the food and the pot bottom, thereby establishing a physical non-stick barrier and achieving a non-stick effect without spraying a chemical non-stick coating.

[0004] However, the non-stick pans with oil storage micropores in the related art are easily clogged during actual use, which affects the non-stick effect and service life of the non-stick pans. Utility Model Content

[0005] The utility model aims to solve one of the technical problems in the related art to a certain extent. To this end, the utility model provides a non-stick pan without coating, which has better physical non-stick effect.

[0006] In order to achieve the above-mentioned purpose, the first aspect of the present invention discloses a non-stick pan without coating: it includes a pan body, the inner surface of the pan body is formed with a non-stick area, the non-stick area includes a plurality of interconnected concave-convex units, each of the concave-convex units includes a plurality of first ridges, and a recessed portion formed by the plurality of first ridges, the recessed portion includes a recessed bottom surface and a recessed side surface, the opening size of the recessed portion formed by the plurality of first ridges is between 0.2 mm and 0.8 mm, the recessed bottom surface and the first ridges are opposite and connected through the recessed side surface, and the angle between the recessed side surface and the recessed bottom surface is greater than 90°.

[0007] In the present technical solution, compared with the structure of the oil storage micropores of the uncoated non-stick cookware in the prior art, the size of the concave-convex units in the present application is smaller, reducing the possibility of food entering the concave-convex units; in addition, the first ridge and the recessed bottom surface are connected by the recessed side surface, and the angle between the recessed side surface and the recessed bottom surface is greater than 90°, and the recessed side surface forms an inclined structure, which can reduce the possibility of blockage compared with the structure of the oil storage micropores with straight wall structures in the prior art; and the present technical solution limits the size of the first ridge, and compared with the structure of the oil storage micropores in the prior art, the size of each concave-convex unit is smaller, and in each concave-convex unit, the size of the first ridge is close to a line, which can minimize the contact area with food and improve the non-stick effect of the cookware.

[0008] Furthermore, the angle between the concave side surface and the concave bottom surface is between 120° and 180°, so that the concave side surface has a larger inclination, which better prevents food from clogging the concave-convex unit and facilitates cleaning.

[0009] Furthermore, the area of ​​the first ridge in the non-stick zone accounts for 5% to 10% of the total area of ​​the non-stick zone, which reduces the area of ​​the first ridge in the non-stick zone, further reduces the contact area with food, and improves the non-stick effect.

[0010] Furthermore, the width of the first ridge is between 0.1 mm and 0.3 mm, and the height between the first ridge and the bottom surface of the recess is between 0.1 mm and 0.3 mm.

[0011] Furthermore, the inner surface of the pot body also includes a first area arranged at the edge of the pot body, and an annular dividing area is provided between the first area and the non-stick area.

[0012] Furthermore, the surface of the non-stick area is nitrided to form a nitride layer, and the surface of the first area is oxidized to form an oxide layer, thereby increasing the hardness of the non-stick area and improving wear resistance, thereby ensuring that the non-stick property of the non-stick pan lasts longer.

[0013] Furthermore, two adjacent concave-convex units are connected via one of the first ridges. The top surfaces of the concave-convex units are connected only via the first ridges, thereby minimizing the contact area with the food.

[0014] Furthermore, the recessed bottom surface is configured as a rectangle, the first ridges are configured in one-to-one correspondence with the side edges of the recessed bottom surface, and each first ridge is connected to the corresponding side edge of the recessed bottom surface through the recessed side surface.

[0015] Furthermore, the concave-convex units are formed by embossing.

[0016] Furthermore, the base material of the pot body is a multi-layer composite structure, which includes a titanium metal layer, which forms the inner surface of the pot body and forms the non-stick area, and the multi-layer composite structure of the pot body adopts a composite structure of a titanium metal layer and an aluminum metal layer; or, the multi-layer composite structure of the pot body adopts a composite structure of a titanium metal layer, an aluminum metal layer and a steel metal layer, and the aluminum metal layer is located between the titanium metal layer and the steel metal layer.

[0017] These features and advantages of the present invention will be detailed in the following detailed description and accompanying drawings. The preferred embodiments or means of the present invention will be fully illustrated in conjunction with the accompanying drawings, but are not intended to limit the technical solutions of the present invention. Furthermore, although multiple features, elements, and components may be present and are labeled with different symbols or numbers for convenience, they all represent components with the same or similar structure or function. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The present invention will be further described below with reference to the accompanying drawings:

[0019] Figure 1 This is an overall structural diagram of one embodiment of the present utility model;

[0020] Figure 2 For this utility model Figure 1 Enlarged view of point A in the middle (concave-convex unit interface);

[0021] Figure 3 For this utility model Figure 2 Enlarged view of point B in the middle (schematic diagram of the angle between the bottom and side surfaces of the depression);

[0022] Figure 4 This is a schematic diagram of the structure of multiple concave-convex units connected to each other in the present invention (the plate is in an unstretched state);

[0023] Figure 5 This is a structural diagram of one of the concave-convex units of the present invention.

[0024] in,

[0025] 10. Pot body; 11. Titanium metal layer; 12. Aluminum metal layer; 13. Steel metal layer; 14. First area; 15. Demarcation area; 16. Non-stick area;

[0026] 20. Concave-convex unit; 21. First convex ridge; 22. Concave bottom surface; 23. Concave side surface. DETAILED DESCRIPTION

[0027] The following describes in detail embodiments of the present invention, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described in the embodiments are intended to explain the present invention and are not to be construed as limiting the present invention.

[0028] References in this specification to "one embodiment," "an example," or "an example" mean that a particular feature, structure, or characteristic described in connection with the embodiment itself can be included in at least one embodiment disclosed herein. The appearance of the phrase "in one embodiment" in various places in the specification does not necessarily refer to the same embodiment.

[0029] One embodiment of the utility model discloses a non-stick pan without coating, see attached Figure 1 、 2 3. It includes a pot body 10, and a non-stick area 16 is formed on the inner surface of the pot body 10. The non-stick area 16 includes a plurality of interconnected concave-convex units 20, each of the concave-convex units 20 includes a plurality of first ridges 21, and a recessed portion formed by the plurality of first ridges 21, the recessed portion includes a recessed bottom surface 22 and a recessed side surface 23, the opening size of the recessed portion formed by the plurality of first ridges 21 is between 0.2 mm and 0.8 mm, the recessed bottom surface 22 is connected to the first ridges 21 through the recessed side surface 23, and the angle between the recessed side surface 23 and the recessed bottom surface 22 is greater than 90°.

[0030] See attached Figure 5 is a structural diagram of a concave-convex unit 20, Figure 4 2 is a structural diagram of multiple concave-convex units 20 connected to each other.

[0031] In actual use, the concave-convex units 20 on the inner surface of the pot body 10 have a non-stick effect, wherein the non-stick effect is achieved by the structure of the concave-convex units 20 themselves. The concave-convex units 20 can reduce the contact area between the inner surface of the pot body 10 and the food, thereby preventing the food from sticking to the inner surface of the pot body 10; through the setting of the concave portion, when cooking, the mixture of oil and water will first enter the concave portion. When the pot body 10 is heated, the high-temperature steam generated by the oil and water will lift the food from the bottom of the food, thereby preventing the food from standing on the inner surface of the pot body 10; in this embodiment, due to the first ridge 21 The length and width dimensions are smaller, which can theoretically prevent smaller volume of food from entering the recessed portion and clogging the recessed portion; in addition, the first ridge 21 and the recessed bottom surface 22 are connected by a recessed side surface 23, and the angle between the recessed side surface 23 and the recessed bottom surface 22 is greater than 90 degrees. The recessed side surface 23 forms an inclined structure. The inclined setting of the recessed side surface 23 of the recessed portion can not only reduce the width of the first ridge 21, but also make the first ridge 21 approximate to a linear structure when multiple concave-convex units 20 are connected to each other, with a smaller width. See the attached Figure 4The concave side surfaces 23 of two adjacent concave-convex units 20 are connected by the first ridges 21. Theoretically, the first ridges 21 can be sharp-pointed. In this embodiment, compared to the oil-storing micropores of conventional uncoated non-stick cookware, the concave-convex units 20 of this application are smaller, reducing the likelihood of food entering them. This also facilitates cleaning the cookware after cooking, preventing food residue from clogging the concave-convex units 20.

[0032] In this embodiment, the opening size of the recessed portion is limited. The opening size of the recessed portion formed by the several first ridges 21 is not greater than 0.8 mm. Here, it means that the maximum opening size of the top of the recessed portion does not exceed 0.8 mm. For example, when the cross-section of the recessed portion is circular, the diameter of the recessed portion is not greater than 0.8 mm. When the cross-section of the recessed portion is rectangular, the maximum diagonal length of the recessed portion is not greater than 0.8 mm. The opening size of the recessed portion defined in this embodiment is smaller than the size of the structure with oil storage micropores in the prior art (generally 2-3 mm in the prior art). During cooking, smaller food cannot enter the recessed portion from the top opening of the recessed portion, avoiding blockage. The opening size of the recessed portion is not less than 0.2 mm, which avoids the problem of processing difficulties or high processing costs caused by too small recessed units. The utility model mainly limits the maximum size of the opening of the recessed portion, and the lowest size can be as small as possible within the range allowed by the processing technology.

[0033] It should be noted that, in this embodiment, by the inclined setting of the recessed slope, compared with the straight-walled concave-convex structure in the prior art, the width of the first ridge 21 at the top of the recessed portion can be reduced while the width of the root of the recessed portion remains the same. While ensuring the strength of the recessed unit, the contact area between the pot body 10 and the food during cooking is further reduced, thereby improving the non-stick effect.

[0034] Among them, this embodiment does not specifically limit the specific shape of the concave-convex unit 20. During the specific design, the cross-sectional shape of the concave-convex unit 20 can be set to a circle, a rectangle or a regular hexagon, etc., as long as the above-mentioned size of the concave-convex unit 20 and the inclined structure of the concave side 23 are met.

[0035] As one embodiment of the present invention, the angle between the concave side surface 23 and the concave bottom surface 22 is between 120° and 180°. Figure 3 With respect to the angle θ, the bottom of each recessed unit in the present embodiment is smaller, and the top opening is larger than the bottom area. Thus, within the limited range of the inner surface of the pot body 10, while ensuring the oil storage capacity of the recessed unit 20, the area occupied by the top of the recessed unit 20 is minimized.

[0036] This embodiment defines the angle of inclination of the concave slope relative to the concave bottom surface 22. It can be seen that the width of the first ridge 21 at the top of the concave portion in this embodiment is originally smaller than the width of the base of the concave portion. This larger base width ensures the overall strength of the concave-convex unit 20, and the top of the concave portion resembles a pointed structure, reducing the contact area with food and improving the non-stick effect. When the angle between the concave side surface 23 and the concave bottom surface 22 is 120°, the angle between the concave side surface 23 and the protruding direction of the concave-convex unit 20 is 30°. In this case, the concave side surface 23 is steeper, and the opening at the top of the concave unit is slightly larger than the concave bottom surface 22. Furthermore, since the overall dimensions of the concave-convex unit 20 in this utility model are already smaller than those of existing cookware of the same type, even if the opening at the top of the concave portion is slightly larger than the bottom, it is less likely to retain food than in existing cookware.

[0037] The present invention designs the concave side surface 23 of the concave portion to be a sloped structure. On the one hand, this can avoid food from being blocked in the concave portion. When cleaning the cookware, the sloped structure makes it easier to discharge objects in the concave portion. On the other hand, the setting of the inclined structure of the concave slope can also reduce the width of the first ridge 21 at the top of the concave portion. When the overall area of ​​the concave unit is constant, the larger the angle between the concave slope and the concave bottom surface 22, the smaller the width of the first ridge 21 at the top of the concave portion, which can reduce the area ratio of the first ridge 21 in the entire concave-convex unit 20. Since the total area of ​​the non-stick region is generally determined during the production of cookware, when the area of ​​the concave-convex unit 20 is determined, the contact area with the food during the cooking process can be reduced, thereby improving the non-stick effect.

[0038] As one of the embodiments of the present invention, the area of ​​the first ridge 21 in the non-stick zone 16 accounts for 5% to 10% of the total area of ​​the non-stick zone 16. This embodiment discloses the area ratio range of the first ridge 21 in the non-stick zone, further reducing the contact area with the food and improving the non-stick effect. It should be noted that in the present invention, the area ratio of the first ridge 21 is reduced by reducing the wire diameter (width) of the first ridge 21. However, when the wire diameter (width) of the first ridge 21 is reduced, the size of the bottom of the concave-convex unit 20 will not increase due to the provision of the inclined concave side surface 23. During cooking, it is more difficult for food to enter the bottom of the concave-convex unit 20, which reduces the contact area with the food while avoiding the possibility of food falling into the concave-convex unit 20.

[0039] In the prior art, although there are many claims that the area ratio of the first ridge 21 can be reduced to a certain extent, this is generally achieved by increasing the area of ​​the concave portion of the concave-convex unit 20. Although this can reduce the contact area with food, it will cause food to easily enter the concave portion and cause blockage, thereby reducing the non-stick effect.

[0040] In one embodiment of the present invention, the width of the first ridge 21 is between 0.1 and 0.3 mm, and the height between the first ridge 21 and the recessed bottom surface 22 is between 0.1 and 0.3 mm. In actual implementation, the side length of the recessed bottom surface 22 can be determined based on the length of the first ridge and the angle of the recessed side surface. Since the angle between the recessed side surface 23 and the recessed bottom surface 22 is greater than 90°, the side length of the recessed bottom surface 22 will not exceed the length of the first ridge 21 at the corresponding recessed opening (0.2 to 0.8 mm).

[0041] In this embodiment, the width of the first ridge 21 is between 0.1 and 0.3 mm, which creates a pointed effect, thereby reducing the contact area with food and enhancing the non-stick effect. The size of the concave-convex unit 20 in this utility model is smaller than the concave-convex structure on the surface of the pot body in the prior art. The smaller concave-convex unit 20 can achieve a better non-stick effect.

[0042] Similarly, given the difficulty in machining the aforementioned concave-convex elements 20 within the pot body 10, in order to improve machining efficiency and reduce production costs, the titanium metal layer 11 in one embodiment of the present invention further includes a first region 14 disposed at the edge of the pot body 10, with an annular boundary region 15 disposed between the first region 14 and the non-stick region 16. Since the cooking area of ​​the pot body 10 is generally limited to the center of the pot body 10 during actual use, the edge regions generally do not directly contact food. Therefore, the aforementioned concave-convex elements 20 are not required at the edge regions of the pot body 10. This reduces the area of ​​the non-stick region 16 on the inner surface of the pot body 10, thereby reducing machining costs.

[0043] Since the spatula needs to frequently contact the surface of the non-stick area 16 during the cooking process, in order to reduce the wear of the surface of the non-stick area 16, the surface of the non-stick area 16 of one embodiment of the present invention is nitrided to form a nitride layer, thereby increasing the hardness of the non-stick area 16, improving wear resistance, and ensuring that the non-stick property of the non-stick pan lasts longer. The surface of the first area 14 is oxidized to form an oxide layer. Since the non-stick area 16 is nitrided, the color of the surface of the non-stick area 16 will change after the nitriding treatment. In this way, there will be a color difference between the color of the surface of the non-stick area 16 and the color of the surface of the first area 14, which will affect the appearance of the cookware. Therefore, by oxidizing the first area 14, not only can the color of the inner surface of the pot body 10 be consistent, but also the hardness of the first area 14 can be increased, thereby reducing the scratch damage to the cookware caused by hard cooking tools.

[0044] In the present invention, two adjacent concave-convex units 20 are connected by one of the first ridges 21. The top surfaces of the concave-convex units 20 are connected only by the first ridge 21. The first ridge 21 in the present invention is similar to a linear structure. In actual design, the first ridge 21 can be formed into a pointed tip to minimize the contact area with food.

[0045] As one embodiment of the present invention, a plurality of ridges enclose the recessed portion with a rectangular cross section, the recessed bottom surface 22 is arranged at the center of the bottom of the recessed portion, and the side edges of the recessed bottom surface 22 are arranged in a one-to-one correspondence with the ridges. Figure 4 、 5 The cross-section of the recessed unit of the present invention is set to be rectangular. The top of the recessed unit includes four first ridges 21 surrounded by a rectangle. The recessed bottom surface 22 is also rectangular. The recessed bottom surface 22 and the four ridges are arranged in a one-to-one correspondence, and the side of each recessed bottom surface 22 and its corresponding first ridge 21 are connected by an inclined recessed side surface 23.

[0046] See attached Figure 2 In one embodiment of the present invention, the base material of the pot body is a multi-layer composite structure, and the multi-layer composite structure includes a titanium metal layer, and the titanium metal layer forms the inner surface of the pot body and forms the non-stick area. The multi-layer composite structure of the pot body 10 adopts a composite structure of a titanium metal layer 11 and an aluminum metal layer 12; or, the multi-layer composite structure of the pot body 10 adopts a composite structure of a titanium metal layer 11, an aluminum metal layer 12 and a steel metal layer 13, and the aluminum metal layer 12 is located between the titanium metal layer 11 and the steel metal layer 13.

[0047] The following preparation method can be used to prepare the non-stick pan without coating, specifically:

[0048] The surface of the titanium metal layer 11 of the plate is embossed to form a plurality of interconnected concave-convex units 20 on the surface of the titanium metal layer 11, wherein each of the concave-convex units 20 includes a plurality of first ridges 21 and a recessed portion enclosed by the plurality of first ridges 21, the recessed portion including a recessed bottom surface 22 and a recessed side surface 23, the width of the first ridge 21 being no greater than 0.5 mm, the length of the first ridge 21 being no greater than 0.8 mm, the recessed bottom surface 22 being connected to the first ridge 21 via the recessed side surface 23, and the angle between the recessed side surface 23 and the recessed bottom surface 22 being greater than 90°;

[0049] Oxidation treatment of the inner surface of the titanium metal layer 11 of the plate;

[0050] The sheet material is stretched to form a cookware, and the surface of the titanium metal layer 11 having the concave-convex units 20 forms the inner surface of the cookware;

[0051] The concave-convex unit 20 of the titanium metal layer 11 is subjected to laser nitridation treatment to form a nitride layer.

[0052] It should be noted that the steps of laser nitriding and stretching the plate in the method for preparing an uncoated non-stick pan in the present invention can be interchanged, that is, the plate can be stretched to form a cookware and then the inner surface of the formed cookware can be laser nitrided, or the embossed area of ​​the plate can be laser nitrided first and then the plate can be stretched to form the embossed area to form the inner surface of the cookware.

[0053] It can be seen that in the present invention, the concave-convex unit 20 is formed on the surface of the titanium metal to minimize the contact between the concave-convex unit 20 and the food, and laser nitriding is used in the area of ​​the concave-convex unit 20 to increase the hardness of the area that contacts with food and the steel spatula for a long time, thereby improving the wear resistance. The uncoated non-stick pan prepared by using this technical solution has the advantages of the uncoated non-stick pan mentioned above.

[0054] The above are only specific embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Those skilled in the art should understand that the present invention includes but is not limited to the contents described in the drawings and the above specific embodiments. Any modifications that do not deviate from the functional and structural principles of the present invention are included within the scope of the claims.

Claims

1. A non-stick pan without coating, comprising a pan body (10), wherein the inner surface of the pan body (10) is formed with a non-stick area (16), characterized in that: The non-stick area (16) includes a plurality of mutually connected concave-convex units (20), each of the concave-convex units (20) includes a plurality of first ridges (21) and a recessed portion formed by the plurality of first ridges (21), the recessed portion includes a recessed bottom surface (22) and a recessed side surface (23), the opening size of the recessed portion formed by the plurality of first ridges (21) is between 0.2 mm and 0.8 mm, the recessed bottom surface (22) and the first ridges are opposite and connected through the recessed side surface (23), and the angle between the recessed side surface (23) and the recessed bottom surface (22) is greater than 90°.

2. The uncoated non-stick pan according to claim 1, characterized in that: The angle between the recessed side surface (23) and the recessed bottom surface (22) is between 120° and 180°.

3. The uncoated non-stick pan according to claim 1, characterized in that The area of ​​the first ridge (21) accounts for 5% to 10% of the total area of ​​the non-stick area (16).

4. The uncoated non-stick pan according to claim 1, characterized in that: The width of the first ridge (21) is between 0.1 mm and 0.3 mm, and the height between the first ridge (21) and the recessed bottom surface (22) is between 0.1 mm and 0.3 mm.

5. The uncoated non-stick pan according to claim 1, characterized in that: The inner surface of the pot body further comprises a first area (14) arranged at the edge of the pot body (10), and an annular boundary area (15) is provided between the first area (14) and the non-stick area (16).

6. The uncoated non-stick pan according to claim 5, characterized in that: The surface of the non-stick area (16) is nitrided to form a nitride layer, and the surface of the first region (14) is oxidized to form an oxide layer.

7. The uncoated non-stick pan according to claim 1, characterized in that: Two adjacent concave-convex units (20) are connected via the first convex ridges (21).

8. The uncoated non-stick pan according to any one of claims 1 to 7, characterized in that: The recessed bottom surface (22) is configured as a rectangle, the first ridges (21) are configured in one-to-one correspondence with the side edges of the recessed bottom surface (22), and each first ridge (21) is connected to the corresponding side edge of the recessed bottom surface (22) via the recessed side surface (23).

9. The uncoated non-stick pan according to any one of claims 1 to 7, characterized in that: The concave-convex units are formed by embossing.

10. The uncoated non-stick pan according to any one of claims 1 to 7, characterized in that: The base material of the pot body (10) is a multi-layer composite structure, and the multi-layer composite structure includes a titanium metal layer (11), and the titanium metal layer (11) forms the inner surface of the pot body (10) and forms the non-stick area. The multi-layer composite structure of the pot body (10) adopts a composite structure of a titanium metal layer (11) and an aluminum metal layer (12); or, the multi-layer composite structure of the pot body (10) adopts a composite structure of a titanium metal layer (11), an aluminum metal layer (12) and a steel metal layer (13), and the aluminum metal layer (12) is located between the titanium metal layer (11) and the steel metal layer (13).

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