Frying pan

Abstract

The wok comprises a wok body and a handle, the bottom of the wok body comprises an inner layer, a uniform heating layer and an outer layer, the inner layer is made of 443 stainless steel, the uniform heating layer is made of aluminum or aluminum alloy, and the outer layer is made of 430 stainless steel; the handle is connected to the pot body and fixed to the outer wall of the pot body. The bottom of the pot body is made of 443 stainless steel, aluminum or aluminum alloy and 430 stainless steel, the 443 stainless steel and the 430 stainless steel are similar in performance and deformation during heating, center protrusions of the bottom of the pot body can be effectively reduced, cooking modes such as frying are facilitated, food materials are evenly heated, and the taste is improved.

Description

Technical Field

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

[0002] With the rapid development of modern technology and the national economy, various industries are placing increasingly stringent demands on metal materials. Single-component metal materials often struggle to simultaneously meet the diverse performance requirements of actual use. Bimetallic composites overcome the shortcomings of each metal while leveraging their respective strengths, imparting specialized properties to components suitable for a variety of harsh operating conditions. While more expensive, they significantly extend component life and offer superior overall economic benefits. This technology has broadened its application, such as in the production of three-layer composite stainless steel pots.

[0003] The main types of pot products include aluminum pots, stainless steel pots, iron enameled pots, iron pots and composite pots. Aluminum and stainless steel are two widely used metal materials with large differences in performance. Aluminum has low density, good plasticity, easy processing, good electrical and thermal conductivity, corrosion resistance, easy welding, and economical. Stainless steel usually refers to an iron-based corrosion-resistant alloy containing 12-30%. It is widely used in many fields due to its good corrosion resistance, oxidation resistance and high strength. By combining these two metals into one to form a two-layer or multi-layer composite material, the advantages of both can be concentrated, making this new material have better performance, wider applications, and lower cost.

[0004] In the related art, some woks use stainless steel with different materials. When heated, the center of the bottom of the wok will bulge, and the oil will only flow to the bottom edge of the wok, which is not conducive to cooking methods such as frying. In addition, the ingredients are heated unevenly, affecting the taste. Therefore, it is necessary to propose a new wok. Utility Model Content

[0005] The utility model aims to solve the technical problem of interpretation error in the prior art. To this end, the utility model proposes a frying pan, which uses stainless steel of similar grades as the inner and outer layers, and the sizes of thermal deformation are similar, thereby reducing the thermal deformation of the pan body.

[0006] According to an embodiment of the present invention, a frying pan includes a pan body and a handle. The bottom of the pan body includes an inner layer, a heat-uniform layer and an outer layer. The inner layer is made of 443 stainless steel, the heat-uniform layer is made of aluminum or aluminum alloy, and the outer layer is made of 430 stainless steel. The handle is connected to the pan body and fixed to the outer wall of the pan body.

[0007] The frying pan according to the embodiment of the utility model has at least the following beneficial effects:

[0008] The bottom of the pot is made of 443 stainless steel, aluminum or aluminum alloy and 430 stainless steel. Since 443 stainless steel and 430 stainless steel have similar properties and similar deformation during heating, they can effectively reduce the bulge in the center of the bottom of the pot, which is conducive to cooking methods such as frying. In addition, the ingredients are heated evenly, which helps improve the taste. In addition, the corrosion resistance of 443 stainless steel and 304 stainless steel is similar. Using 443 stainless steel as the inner layer is conducive to improving the service life.

[0009] According to some embodiments of the present invention, the thickness of the inner layer is smaller than the thickness of the uniform heating layer, and the thickness of the outer layer is smaller than the thickness of the uniform heating layer.

[0010] According to some embodiments of the present invention, the thickness of the inner layer is 0.5 mm to 0.8 mm, the thickness of the heat-leveling layer is 1.6 mm to 2.5 mm, and the thickness of the outer layer is 0.6 mm to 1 mm.

[0011] According to some embodiments of the present invention, the thickness of the inner layer is 0.6 mm, the thickness of the heat-leveling layer is 2 mm, and the thickness of the outer layer is 0.8 mm.

[0012] According to some embodiments of the present invention, the pot body further includes a pot body arranged on the bottom, and the bottom and the pot body are integrally formed.

[0013] According to some embodiments of the present invention, the inner surface of the inner layer is provided with an anti-stick coating.

[0014] According to some embodiments of the present invention, the inner surface of the inner layer is provided with an anti-stick coating, and the coating has textures.

[0015] According to some embodiments of the present invention, the pot body further includes a pot body arranged on the bottom, and the pot body is formed by extending upward from the inner layer.

[0016] According to some embodiments of the present invention, the inner surface of the inner layer is provided with an anti-stick coating.

[0017] According to some embodiments of the present invention, the inner surface of the inner layer is provided with an anti-stick coating, and the coating has textures.

[0018] According to some embodiments of the present invention, the inner layer, the heat-leveling layer, and the outer layer are overlapped and pressed into one body after being heated.

[0019] According to some embodiments of the present invention, the upper edge of the pot body is provided with an outward turning edge.

[0020] According to some embodiments of the present invention, the top of the outer flange is a smooth surface.

[0021] Additional aspects and advantages of the present invention will be given in part in the following description and will become apparent from the following description or learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Additional aspects and advantages of the present invention will become apparent and readily understood from the following description of the embodiments with reference to the accompanying drawings, in which:

[0023] Figure 1 A cross-sectional view of a wok according to an embodiment of the first aspect of the present invention;

[0024] Figure 2 for Figure 1 A partial enlarged view of point A in the middle;

[0025] Figure 3 This is a schematic structural diagram of a frying pan in some embodiments of the present invention;

[0026] Figure 4 for Figure 3 A partial enlarged view of point B in the middle;

[0027] Figure 5 Schematic diagram of the structure of a frying pan in some other embodiments of the present invention;

[0028] Figure 6 for Figure 5 A magnified partial view of point C in the middle.

[0029] The reference numerals are as follows:

[0030] Pot body 100, coating 101, inner layer 110, heat-uniform layer 120, outer layer 130;

[0031] Handle 200. DETAILED DESCRIPTION

[0032] The following describes embodiments of the present invention in detail. Examples of the embodiments 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 below with reference to the accompanying drawings are exemplary and are intended only to explain the present invention and are not to be construed as limiting the present invention.

[0033] In the description of the present invention, it should be understood that descriptions involving orientations, such as up, down, front, back, left, right, etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on the present invention.

[0034] In the description of the present invention, unless otherwise clearly defined, terms such as setting, installing, and connecting should be understood in a broad sense, and technicians in the relevant technical field can reasonably determine the specific meanings of the above terms in the present invention based on the specific content of the technical solution.

[0035] Reference Figures 1 to 4 The embodiment of the present invention provides a frying pan, comprising a pan body 100 and a handle 200. Figure 2 As shown, the bottom of the pot body 100 includes an inner layer 110, a heat-uniform layer 120 and an outer layer 130, wherein the inner layer 110 is made of 443 stainless steel, the heat-uniform layer 120 is made of aluminum or aluminum alloy, and the outer layer 130 is made of 430 stainless steel. It should be understood that in addition to the above three materials, the bottom of the pot body 100 can also include metal layers or non-metallic layers of other materials; the handle 200 is connected to the pot body 100, and the handle 200 is usually fixedly installed on the outer wall of the pot body 100. The handle 200 can be fixed by riveting, welding, etc. The user can operate the pot body 100 through the handle 200 to perform various cooking.

[0036] It's understandable that 443 stainless steel has a chromium content of approximately 21.0% and a titanium content of approximately 0.3%. Because of the presence of titanium, the element preferentially forms carbon compounds, inhibiting carbon enrichment at grain boundaries under heat, thereby increasing the stainless steel's thermal life, intergranular corrosion resistance, and thermal stability. 430 stainless steel, on the other hand, has a chromium content of approximately 16.00 to 18.00%. 443 and 430 stainless steel have similar chromium contents, similar basic properties, and similar deformation when heated.

[0037] The frying pan proposed in the embodiment of the present invention has a bottom of the pan body 100 composed of 443 stainless steel, aluminum or aluminum alloy and 430 stainless steel. By utilizing the similar properties of 443 stainless steel and 430 stainless steel and the similar deformation amount when heated, the center bulge of the bottom of the pan body 100 can be effectively reduced, which is conducive to cooking methods such as frying, and the ingredients are heated evenly, which helps to improve the taste.

[0038] Reference Figure 1 and Figure 2 In some embodiments of the present invention, the pot body 100 includes a bottom and a pot body, the pot body is arranged on the bottom, and the bottom and the pot body are formed as one piece, that is, the inner layer 110, the heat uniforming layer 120 and the outer layer 130 are first combined into one piece, and then the bottom and the pot body of the pot body 100 are stamped and formed. The bottom and the pot body are both three-layer structures.

[0039] Reference Figure 3 and Figure 4It is understandable that an anti-stick coating 101 is provided on the inner surface of the inner layer 110. The coating 101 can significantly reduce the probability of food sticking to the pan, providing convenience for users in cooking. The coating 101 can be provided with various patterns, such as non-regular hexagonal patterns, regular hexagonal patterns, diamond patterns, etc., which effectively improves the appearance. The coating 101 can also be provided to cover the entire inner surface of the inner layer 110, with a non-hexagonal bottom and a vertically arranged pattern on the side, which is conducive to the reflux of grease to the bottom of the pot and easy to clean.

[0040] Reference Figure 5 and Figure 6 In other embodiments of the present invention, the pot body 100 includes a bottom and a pot body, the pot body is arranged on the bottom, and the pot body is formed by extending upward from the inner layer 110. The bottom uniform heat layer 120 and the outer layer 130 are connected to the middle part of the inner layer 110, which can be welded or pressed.

[0041] It is understandable that an anti-stick coating 101 can be provided on the inner surface of the inner layer 110. The coating 101 can significantly reduce the probability of food sticking to the pan, providing convenience for the user's cooking. The coating 101 can be provided with various patterns, such as non-regular hexagonal patterns, regular hexagonal patterns, diamond patterns, etc., to effectively improve the appearance. The coating 101 can also be provided to cover the entire inner surface of the inner layer 110, with a non-hexagonal bottom and a vertically arranged pattern on the side, which is conducive to the reflux of grease to the bottom of the pot and easy to clean.

[0042] Reference Figure 2 In some embodiments of the present invention, the thickness of the inner layer 110 is designed to be smaller than the thickness of the uniform heating layer 120, and the thickness of the outer layer 130 is designed to be smaller than the thickness of the uniform heating layer 120. The thickness of the uniform heating layer 120 is larger, which is conducive to quickly directing heat to various parts of the pot body 100, so that the overall temperature of the pot body 100 tends to be evenly distributed, which is conducive to uniform heating of the ingredients, helps cooking, and helps improve the taste of the ingredients.

[0043] It can be understood that in some embodiments of the present invention, the thickness design range of the inner layer 110 is set to 0.5mm to 0.8mm, the inner layer 110 has a suitable thickness, and the use of 443 stainless steel is limited to a reasonable range, which helps to reduce costs; the thickness design range of the uniform heat layer 120 is set to 1.6mm to 2.5mm, and the thickness of the uniform heat layer 120 is relatively large, which helps to quickly direct heat to various parts of the pot body 100, so that the overall temperature of the pot body 100 tends to be evenly distributed; the thickness design range of the outer layer 130 is set to 0.6mm to 1mm, the outer layer 130 has a suitable thickness, and the use of 430 stainless steel is limited to a reasonable range, which helps to reduce costs.

[0044] It can be understood that in some embodiments of the present invention, the thickness of the inner layer 110 is designed to be 0.6 mm, the thickness of the heat-uniform layer 120 is designed to be 2 mm, and the thickness of the outer layer 130 is designed to be 0.8 mm, forming an implementation scheme with excellent performance. While effectively reducing the bottom center bulge of the pot body 100, it has better performance.

[0045] In some embodiments of the present invention, the 443 stainless steel of the inner layer 110, the aluminum of the heat-leveling layer 120, and the 430 stainless steel of the outer layer 130 are first overlapped and fixed by electric welding, and then heated in a heating furnace. The three layers of material after heating are pressed together, and then straightened by a straightening machine to obtain a composite steel plate, and then the pot body 100 is manufactured and formed.

[0046] It is understandable that in some embodiments of the present invention, the upper edge of the pot body 100 is provided with an outer flange, and the top of the outer flange can be polished to form a smooth surface, which is convenient for cleaning and reduces the adhesion of grease.

[0047] The embodiments of the present invention are described in detail above with reference to the accompanying drawings. However, the present invention is not limited to the above embodiments. Various changes can be made within the scope of knowledge possessed by ordinary technicians in the relevant technical field without departing from the purpose of the present invention.

Claims

1. A frying pan, characterized in that: include: The pot body, the bottom of the pot body includes an inner layer, a heat-leveling layer and an outer layer, the inner layer is made of 443 stainless steel, the heat-leveling layer is made of aluminum or aluminum alloy, and the outer layer is made of 430 stainless steel; a handle connected to the pot body, wherein the handle is fixed to the outer wall of the pot body; The entire inner surface of the inner layer is provided with an anti-stick coating, and the coating has textures, including non-hexagonal textures provided on the bottom of the inner layer and vertically arranged textures provided on the inner side.

2. The frying pan according to claim 1, characterized in that The thickness of the inner layer is smaller than that of the uniform heating layer, and the thickness of the outer layer is smaller than that of the uniform heating layer.

3. The frying pan according to claim 2, characterized in that The thickness of the inner layer is 0.5 mm to 0.8 mm, the thickness of the heat-leveling layer is 1.6 mm to 2.5 mm, and the thickness of the outer layer is 0.6 mm to 1 mm.

4. The frying pan according to claim 3, characterized in that The thickness of the inner layer is 0.6 mm, the thickness of the heat-leveling layer is 2 mm, and the thickness of the outer layer is 0.8 mm.

5. The frying pan according to claim 1, characterized in that The pot body further comprises a pot body arranged on the bottom, and the bottom and the pot body are integrally formed.

6. The frying pan according to claim 1, characterized in that The pot body further comprises a pot body arranged on the bottom, and the pot body is formed by extending the inner layer upward.

7. The frying pan according to claim 1, characterized in that The upper edge of the pot body is provided with an outward turning edge.

8. The frying pan according to claim 7, characterized in that The top of the outer flange is a smooth surface.

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