Pot

Abstract

The utility model provides a pot. The pot comprises a pot bottom and a pot wall connected to the pot bottom in the circumferential direction, the thickness of each area of the pot wall is smaller than that of each area of the pot bottom, and the thickness of the pot wall in the extending direction of the pot wall is variable. According to the pot, the thickness of each area of the pot wall is smaller than that of each area of the pot bottom, and the thickness of the pot wall in the extending direction of the pot wall is variable, so that the pot has light overall weight under the condition that the strength of the pot is guaranteed.

Description

Technical Field

[0001] This utility model relates to the field of kitchenware technology, specifically to a cookware. Background Technology

[0002] As living standards continue to improve, people's requirements for cookware are becoming more and more detailed and personalized.

[0003] For example, the requirement for lightweight cookware is a significant factor for people with relatively less strength, especially women.

[0004] Therefore, if the heat retention capacity of the cookware is increased, the overall thickness of the cookware needs to be increased, which will result in a heavier cookware. Such a bulky cookware will undoubtedly increase the burden on the user, thereby affecting the convenience and enjoyment of cooking.

[0005] Therefore, it is necessary to manufacture lightweight cookware. Utility Model Content

[0006] Therefore, the purpose of this utility model is to provide a cookware that solves the problem that existing cookware is too bulky, increases the burden of use, and affects the convenience and enjoyment of cooking.

[0007] The purpose of this invention is to provide a cookware comprising a bottom and a circumferential wall connected to the bottom, wherein the thickness of each region of the wall is less than the thickness of each region of the bottom, and the thickness of the wall varies in the extending direction of the wall.

[0008] According to the cookware of this utility model, the thickness of each region of the pot wall is less than the thickness of each region of the pot bottom, and the thickness of the pot wall varies in the extension direction of the pot wall. In this way, the cookware can have a lighter overall weight while ensuring strength.

[0009] In some embodiments, the pot wall includes a radius (R-angle) region directly connected to the pot bottom, the thickness of which is less than the thickness of the pot bottom. Because the thickness of the radius is reduced relative to the pot bottom, the overall weight of the pot is further reduced, making cooking easier and more enjoyable. Furthermore, when heated over an open flame, the outer flame is located near the radius. Since the radius is thinner than the pot bottom, the heat generated by the outer flame can easily transfer inwards through the radius, ensuring that the food is heated evenly and quickly, thus greatly improving the cooking efficiency of the pot.

[0010] In some embodiments, the pot wall further includes a connecting region extending upward from the R-corner region along the extending direction, the thickness of the connecting region being less than the thickness of the R-corner region.

[0011] In these embodiments, the rounded corner area is a critical area of ​​the pot wall, while the connecting area is a non-critical area. By reducing the thickness of the non-critical area (connecting area), the overall weight of the pot can be significantly reduced, making cooking easier and more convenient for the user. Furthermore, although the thickness of the connecting area is reduced, the rounded corner area is thicker, thus ensuring the strength and stability of the pot in the critical areas.

[0012] In some embodiments, the pot wall further includes a pot opening region extending upward from the connecting region along the extending direction, wherein the thickness of the connecting region is less than the thickness of the pot opening region.

[0013] In these embodiments, the rim area and the radius (R-corner) area are considered the critical areas of the pot wall, while the connecting areas are considered non-critical areas. By reducing the thickness of the non-critical areas (connecting areas), the overall weight of the pot can be significantly reduced, making cooking easier and more convenient for the user. Furthermore, although the thickness of the connecting areas is reduced, the rim area and the radius (R-corner) area are relatively thick, thus ensuring the strength and stability of the pot in the critical areas.

[0014] In some embodiments, the cookware includes a transition section with a minimum thickness located in the connecting region, the thickness of the connecting region increasing from the transition section to the pot opening region, and the thickness of the connecting region increasing from the transition section to the R-corner region.

[0015] In these embodiments, the connecting area transitions from the thinnest transition section to the thicker pot opening and R-corner areas in a gradually increasing manner. This not only makes it easy to reduce the overall weight of the cookware using existing methods (e.g., spinning), making cooking easier and more convenient for users, but also ensures that the cookware has good overall strength and durability.

[0016] In some embodiments, the height of the pot is H, the transition section is located at the pot wall at a distance of 1 / 2H from the bottom of the pot, and is located in the middle of the connecting area, and the connecting area is divided into a first connecting area and a second connecting area, wherein the first connecting area is directly connected between the R-corner area and the second connecting area, and the second connecting area is directly connected between the first connecting area and the pot opening area.

[0017] In these embodiments, a transition section divides the connecting area into a lower first connecting area and an upper second connecting area, thereby constructing a connecting area of ​​a suitable shape to reduce the overall weight of the cookware while ensuring its overall strength and durability. Furthermore, the transition section has the smallest thickness and is located in the middle of the connecting area. Using the transition section to divide the connecting area into the upper and lower first and second connecting areas balances the weight and aesthetics of the cookware.

[0018] In some embodiments, the average thickness of the R-corner region is 1.8 mm to 2.2 mm; and / or, the average thickness of the pot opening region is 1.6 mm to 2.2 mm; and / or, the thickness of the connecting region is 1.2 mm to 1.8 mm.

[0019] In these embodiments, the thickness arrangement of each of the above regions not only meets the requirements of structural strength, but also enables the cookware to balance performance between weight and aesthetics, providing users with a better user experience.

[0020] In some embodiments, the bottom of the pot is uniform. This not only ensures uniform heat conduction of the pot, but also prevents localized overheating or burning of the food during cooking due to the even heat distribution, resulting in a more delicious final dish. And / or, the average thickness of the pot bottom is between 1.8 mm and 2.5 mm. By controlling the thickness of the pot bottom within the range of 1.8 mm to 2.5 mm, it is ensured that heat is evenly and efficiently distributed on the pot's surface, thereby achieving uniform heating of the food. Furthermore, it is easier to control the temperature of the pot during cooking to prevent it from becoming excessively high.

[0021] In some embodiments, the cookware is made of an aluminum substrate, a titanium-aluminum composite substrate, a titanium-aluminum-iron composite substrate, a titanium-aluminum-stainless steel composite substrate, a titanium-aluminum-titanium composite substrate, a stainless steel-aluminum-stainless steel composite substrate, or a stainless steel-aluminum-copper-aluminum-stainless steel composite substrate.

[0022] In these embodiments, the substrates for manufacturing cookware are diversified, which facilitates the manufacture of cookware and allows for the selection of substrates with corresponding performance preferences based on actual needs, in order to meet the actual needs of more users.

[0023] In some embodiments, the extension direction of the pot wall is from the bottom of the pot to the mouth of the pot, so that the thickness of the pot wall can be varied in the extension direction. This allows for reasonable settings according to the actual needs of each part, so as to achieve the purpose of weight reduction without affecting the strength of the pot.

[0024] In some embodiments, the cookware includes an inner coating formed on the inner surface of the cookware, wherein the inner coating ensures the cookware's non-stick properties, corrosion resistance, etc. The cookware also includes a magnetically conductive layer formed on the outer surface of the bottom wall of the cookware, which enables the cookware to be used with heat sources such as open flames and induction cookers, facilitating user operation.

[0025] In some embodiments, the thickness of the pot wall at each location in the extension direction is uniform in the circumferential direction. Due to the uniformity of the circumferential thickness of the pot wall, the durability and thermal efficiency of the cookware can be improved. Attached Figure Description

[0026] The above and other objects and features of this utility model will become clearer from the following description of embodiments in conjunction with the accompanying drawings, in which:

[0027] Figure 1 This is a cross-sectional structural schematic diagram of a cookware according to one embodiment of the present utility model;

[0028] Figure 2 yes Figure 1 A magnified structural diagram of point I in the middle.

[0029] Tag Name

[0030] 10. Bottom of the pot; 20. Pot wall; 21. Rounded corner area; 22. Connecting area; 221. First connecting area; 222. Second connecting area; 23. Pot opening area; 223. Transition section. Detailed Implementation

[0031] It should be noted that the directional terms such as "upper," "lower," "top," and "bottom" used in this utility model are all based on the orientation of the product when it is placed upright in normal use, and should not be construed as specific limitations on the embodiments of this utility model. Furthermore, it should be explained that in the context of a connection between one element and another, it can refer to a direct or indirect connection, unless explicitly stated that one element is directly connected to another. The inner surface of the cookware refers to the side of the cookware used to hold food, while the outer surface of the cookware refers to the opposite side.

[0032] The terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this utility model, unless otherwise stated, "a plurality of" means two or more.

[0033] The specific embodiments of this utility model have been described in detail. Although some embodiments have been shown and described, those skilled in the art should understand that modifications and improvements can be made to these embodiments without departing from the principles and spirit of this utility model as defined by the claims and their equivalents.

[0034] The following will refer to Figure 1 and Figure 2 The cookware provided according to the embodiments of this utility model will be described in detail below.

[0035] This utility model provides a cookware, specifically a composite cookware. For example... Figures 1 to 2 As shown, the cookware includes a pot bottom 10 and a pot wall 20 connected to the pot bottom 10 in the circumferential direction. The thickness of each region of the pot wall 20 is less than the thickness of each region of the pot bottom 10, and the thickness of the pot wall 20 varies in the extending direction of the pot wall 20.

[0036] In the embodiments of the present invention, the extension direction of the pot wall 20 refers to the direction in which the pot wall extends from the bottom of the pot to the mouth (or edge) of the pot, so that the thickness of the pot wall can be varied in the extension direction, and can be reasonably set according to the actual needs of each part, so as to achieve the purpose of weight reduction without affecting the strength of the cookware.

[0037] According to the cookware of this utility model, the thickness of each region of the pot wall 20 is less than the thickness of each region of the pot bottom 10, and the thickness of the pot wall 20 varies in the extending direction of the pot wall 20. In this way, the cookware can have a lighter overall weight while ensuring strength.

[0038] According to this invention, the direction of the pot wall's extension determines the height and overall shape of the cookware. If the pot wall extends relatively vertically (i.e., parallel to the axial direction of the cookware), it is advantageous for forming cookware types such as rice cooker inner pots or pressure cooker inner pots. Conversely, if the pot wall exhibits a certain degree of inclination (i.e., tilted at a certain angle relative to the axial direction of the cookware), it is advantageous for forming cookware types such as woks or frying pans.

[0039] According to this invention, the thickness of the pot wall 20 varies in the extending direction. Specifically, some portions in the extending direction can be thicker, while others can be thinner. This allows for weight reduction or cost reduction while maintaining the overall strength of the cookware, thereby improving the convenience and enjoyment of cooking. The thickness of the pot wall 20 is constant in the circumferential direction. Specifically, the thickness of the pot wall 20 is uniform at every position in the extending direction. It can be understood that the pot wall 20 has the same thickness in the circumferential direction at every point or position in its extending direction. This indicates that the thickness of the pot wall 20 is uniform in the annular direction around its central axis. That is, the thickness is the same regardless of which circumference of the pot wall is measured. Due to the uniformity of the pot wall's circumferential thickness, the durability and thermal efficiency of the cookware can be improved.

[0040] In some embodiments, the pot wall 20 includes an R-corner region 21 directly connected to the pot bottom 10. The thickness of the R-corner region 21 is less than the thickness of the pot bottom 10. Since the thickness of the R-corner region 21 is reduced relative to the pot bottom 10, the overall weight of the pot is further reduced, making the cooking process easier and more enjoyable. Furthermore, when heated over an open flame, the outer flame is located near the R-corner. Because the thickness of the R-corner region 21 is smaller than that of the pot bottom 10, the heat generated by the outer flame can be easily transferred to the interior through the R-corner region 21, ensuring that the food is heated evenly and quickly, thereby greatly improving the cooking efficiency of the pot.

[0041] In some embodiments, the pot wall 20 further includes a connecting region 22 extending upward from the R-corner region 21 along the extending direction, the thickness of the connecting region 22 being less than the thickness of the R-corner region 21.

[0042] In this embodiment of the invention, the rounded corner region 21 is the portion where the pot wall meets the bottom of the pot, and it needs to have a certain thickness to enhance the stability of the cookware under high temperature and pressure. Furthermore, the rounded corner design can effectively disperse stress and reduce deformation or damage caused by temperature changes and pressure concentration. The connecting region 22 located on the rounded corner region 21 has a smaller thickness than the rounded corner region 21; that is, the connecting region 22 of the pot wall 20 is the thinnest region on the pot wall 20. On the one hand, this can significantly reduce the overall weight of the cookware; on the other hand, because the stress and pressure experienced in this area during normal use are relatively small, the reduction in its thickness will not significantly affect the overall strength of the cookware.

[0043] In these embodiments, the R-corner region 21 is a critical region of the pot wall 20, while the connecting region 22 is a non-critical region of the pot wall 20. By reducing the thickness of the non-critical region (connecting region 22), the overall weight of the pot can be significantly reduced, making cooking easier and more convenient for the user. In addition, although the thickness of the connecting region 22 is reduced, the thickness of the R-corner region 21 is relatively thick, thereby ensuring the strength and stability of the pot in the critical region.

[0044] In some embodiments, the pot wall 20 includes a connecting region 22 extending upward from the R-corner region 21 along an extending direction. The thickness of the connecting region 22 is less than the thickness of the R-corner region 21. The pot wall 20 may also include a pot opening region 23 extending upward from the connecting region 22 along an extending direction. The thickness of the connecting region 22 is less than the thickness of the pot opening region 23. In other words, the connecting region 22 connects the pot opening region 23 and the R-corner region 21, and the thickness of the connecting region 22 at each position is less than the thickness of the pot opening region 23 and less than the thickness of the R-corner region 21.

[0045] In the embodiments of the present invention, the pot opening area 23, as the opening part of the pot, needs to have a certain thickness to ensure its structural stability and durability. This is because the pot opening area is connected to the handle, etc. during manufacturing and will be subjected to a large lifting force during use.

[0046] In these embodiments, the rim area 23 and the radius (R-angle) area 21 are considered the critical areas of the pot wall 20, while the connecting area 22 is considered a non-critical area. By reducing the thickness of the non-critical area (connecting area 22), the overall weight of the cookware can be significantly reduced, making cooking easier and more convenient for the user. Furthermore, although the thickness of the connecting area 22 is reduced, the rim area 23 and the radius (R-angle) area 21 are relatively thick, thus ensuring the strength and stability of the cookware in the critical areas.

[0047] In some embodiments, the cookware includes a transition section 223, which has the minimum thickness and is located in the connecting region 22. The thickness of the connecting region 22 increases from the transition section 223 to the pot opening region 23, and the thickness of the connecting region 22 increases from the transition section 223 to the R-corner region 21.

[0048] In a preferred embodiment, the thickness of the connecting region 22 gradually increases from the transition section 223 to the pot opening region 23, and the thickness of the connecting region 22 gradually increases from the transition section 223 to the R-corner region 21. This helps ensure the structural continuity and stability of the cookware, avoiding stress concentration or structural weaknesses caused by abrupt changes in thickness. Furthermore, it ensures a streamlined appearance on the outer wall of the cookware, enhancing its overall aesthetic appeal.

[0049] In these embodiments, the connecting region 22 transitions from the thinnest transition section 223 to the thicker pot opening region 23 and the R-corner region 21, which are thicker than the connecting region 22. This not only makes it easy to reduce the overall weight of the cookware by existing methods (e.g., spinning), making cooking easier and more convenient for users, but also ensures that the cookware has good overall strength and durability.

[0050] In some embodiments, the height of the cookware is H, and the transition section is located at the position on the pot wall 20 corresponding to the position 1 / 2H from the bottom of the pot (i.e., the position on the pot wall corresponding to half the total height of the cookware). The transition section 223 is located in the middle of the connecting area 22 and divides the connecting area 22 into a first connecting area 221 and a second connecting area 222. The first connecting area 221 is directly connected between the R-corner area 21 and the second connecting area 222, and the second connecting area 222 is directly connected between the first connecting area 221 and the pot opening area 23.

[0051] As an example, the first connecting region 221 and the second connecting region 222 are generally annular, with the top being larger than the bottom. This conforms to the circular or near-circular structural characteristics of most cookware, making the connection more uniform and stable. In addition, the annular structure can effectively distribute stress, further improving the product's durability and service life.

[0052] In these embodiments, the connecting region 22 is divided into a lower first connecting region 221 and an upper second connecting region 222 by a transition section 223, thereby constructing a connecting region 22 of a suitable shape to reduce the overall weight of the cookware while ensuring its overall strength and durability. Furthermore, the transition section 223 has the smallest thickness and is located in the middle of the connecting region 22. Dividing the connecting region 22 into the upper and lower first connecting region 221 and the second connecting region 222 using the transition section 223 balances the weight and aesthetics of the cookware.

[0053] In some embodiments, the average thickness of the R-corner region 21 is 1.8 mm to 2.0 mm, the average thickness of the pot opening region 23 is 1.6 mm to 2.2 mm, and the thickness of the connecting region 22 is 1.2 mm to 1.8 mm.

[0054] In these embodiments, the thickness arrangement of each of the above regions not only meets the requirements of structural strength, but also enables the cookware to balance performance between weight and aesthetics, providing users with a better user experience.

[0055] In some embodiments, the bottom of the pot 10 is uniform, which can be understood as the thickness of the bottom of the pot 10 being approximately equal. This not only ensures the uniformity of heat conduction of the pot, but also, due to the uniform heat distribution, the food is less likely to overheat or burn during cooking, making the final dish more delicious.

[0056] In some embodiments, the average thickness of the pot bottom 10 is between 1.8 mm and 2.5 mm. By controlling the thickness of the pot bottom 10 within the range of 1.8 mm to 2.5 mm, it is possible to ensure that heat is evenly and efficiently distributed on the surface of the pot bottom, thereby achieving uniform heating of the food. In addition, it is easy to control the temperature of the cookware during cooking to prevent it from becoming too high.

[0057] According to this invention, the cookware is formed from an aluminum substrate or a composite substrate including aluminum or copper. These substrates are easily deformable during the manufacturing process, thereby facilitating the formation of cookware with varying wall thickness 20 according to this invention.

[0058] In some embodiments, the composite substrate includes a titanium-aluminum composite substrate, a titanium-aluminum-iron composite substrate, a titanium-aluminum-stainless steel composite substrate, a titanium-aluminum-titanium composite substrate, a stainless steel-aluminum-stainless steel composite substrate, or a stainless steel-aluminum-copper-aluminum-stainless steel composite substrate. As an example, a stainless steel-aluminum-stainless steel composite substrate can be a 304 stainless steel-aluminum-430 stainless steel composite substrate, and a stainless steel-aluminum-copper-aluminum-430 stainless steel composite substrate can also be a 304 stainless steel-aluminum-copper-aluminum-430 stainless steel composite substrate.

[0059] In these embodiments, the substrates for manufacturing cookware are diversified, which facilitates the manufacture of cookware and allows for the selection of substrates with corresponding performance preferences based on actual needs, in order to meet the actual needs of more users.

[0060] In some embodiments, the cookware includes an inner coating formed on the inner surface of the cookware, wherein the inner coating ensures the cookware's non-stick properties, corrosion resistance, etc. The cookware also includes a magnetically conductive layer formed on the outer surface of the bottom wall of the cookware, which enables the cookware to be used with heat sources such as open flames and induction cookers, facilitating user operation.

[0061] According to this utility model, the pot wall of the cookware is thinned by using spinning technology, thereby effectively reducing the use of sheet material without sacrificing the performance of the cookware, and achieving the purpose of saving costs.

[0062] When faced with the same pot shape but different thickness requirements, traditional methods often require developing multiple molds of different thicknesses, which undoubtedly increases production costs. However, the cookware according to this invention, through a wall thickness distribution strategy, allows the cookware to meet diverse thickness requirements while maintaining a lighter weight.

[0063] Specifically, the composite sheet spinning process involves using wheels on specific equipment to compress the sheet material, thinning the pot walls while maintaining the original thickness of the bottom and rim, ensuring the overall strength and durability of the cookware remain unaffected. This process not only perfectly preserves the shape of the pot but also significantly reduces the amount of sheet material required, achieving cost savings.

[0064] It should be noted that, based on the thickness requirements of different areas of the pot wall, the desired thickness can be achieved by controlling the extrusion pressure of the sheet material through the wheels, thereby obtaining a pot that is both lightweight and strong.

[0065] Furthermore, it should be noted that the spinning process requires only one die to form pot bodies of varying thicknesses, significantly reducing mold development costs. Specific examples show that mold development costs can be reduced by up to 83%. This achievement not only improves production efficiency but also brings significant economic benefits to enterprises.

[0066] The cookware according to this utility model not only achieves lightweight cookware, but also significantly reduces production costs, bringing a win-win situation for enterprises and users.

[0067] While the embodiments of the present invention have been described in detail above, those skilled in the art can make various modifications and variations to the embodiments of the present invention without departing from the spirit and scope thereof. However, it should be understood that, in the view of those skilled in the art, these modifications and variations will still fall within the spirit and scope of the embodiments of the present invention as defined in the claims.

Claims

1. A cookware, characterized in that, The cookware includes a bottom (10) and a circumferential wall (20) connected to the bottom (10). The thickness of each region of the wall (20) is less than the thickness of each region of the bottom (10), and the thickness of the wall (20) varies in the extension direction of the wall (20).

2. The cookware according to claim 1, characterized in that, The pot wall (20) includes an R-corner region (21) that is directly connected to the pot bottom (10), and the thickness of the R-corner region (21) is less than the thickness of the pot bottom (10).

3. The cookware according to claim 2, characterized in that, The pot wall (20) also includes a connecting region (22) extending upward from the R-corner region (21) along the extending direction, the thickness of the connecting region (22) being less than the thickness of the R-corner region (21).

4. The cookware according to claim 3, characterized in that, The pot wall (20) also includes a pot opening region (23) extending upward from the connecting region (22) along the extending direction, the thickness of the connecting region (22) being less than the thickness of the pot opening region (23).

5. The cookware according to claim 4, characterized in that, The cookware includes a transition section (223) with the minimum thickness located in the connecting region (22). The thickness of the connecting region (22) increases from the transition section (223) to the pot opening region (23), and the thickness of the connecting region (22) increases from the transition section (223) to the R-corner region (21).

6. The cookware according to claim 5, characterized in that, The height of the pot is H. The transition section (223) is located at the pot wall (20) at a distance of 1 / 2H from the bottom of the pot (10) and is located in the middle of the connecting area (22). The connecting area (22) is divided into a first connecting area (221) and a second connecting area (222). The first connecting area (221) is directly connected between the R-corner area (21) and the second connecting area (222). The second connecting area (222) is directly connected between the first connecting area (221) and the pot opening area (23).

7. The cookware according to claim 4, characterized in that, The average thickness of the R-angle region (21) is 1.8 mm to 2.2 mm; and / or, the average thickness of the pot opening region (23) is 1.6 mm to 2.2 mm; and / or, the thickness of the connecting region (22) is 1.2 mm to 1.8 mm.

8. The cookware according to claim 1, characterized in that, The thickness of the pot bottom (10) is uniform; and / or the average thickness of the pot bottom (10) is 1.8 mm to 2.5 mm.

9. The cookware according to claim 1, characterized in that, The cookware includes aluminum substrate, titanium-aluminum composite substrate, titanium-aluminum-iron composite substrate, titanium-aluminum-stainless steel composite substrate, titanium-aluminum-titanium composite substrate, stainless steel-aluminum-stainless steel composite substrate, or stainless steel-aluminum-copper-aluminum-stainless steel composite substrate.

10. The cookware according to claim 1, characterized in that, The extension direction of the pot wall (20) is from the bottom of the pot to the mouth of the pot.

11. The cookware according to any one of claims 1 to 10, characterized in that, The cookware includes an inner coating formed on the inner surface of the cookware and a magnetic layer formed on the outer surface of the bottom wall of the cookware.

12. The cookware according to any one of claims 1 to 10, characterized in that, The thickness of the pot wall (20) in the circumferential direction is uniform at each position in the extension direction.

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