Non-stick pan
By using a titanium metal pot body with grooves on its bottom plate and combining it with a multi-layer metal structure, the problem of toxic element leaching is solved, achieving both safety and uniform heating effect in the non-stick pan.
Patent Information
- Application Number
- CN202422809875.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-18
- Publication Date
- 2026-02-03
- Estimated Expiration
- 2034-11-18
AI Technical Summary
Existing non-stick pans are prone to releasing toxic metal or chemical elements during heating, affecting their safety and reliability.
The pot body is made of titanium metal with several grooves on its heated bottom plate to form a physical non-stick structure. Combined with the three-layer structure of the outer metal layer, the heat-conducting layer and the inner metal layer, it avoids the precipitation of toxic metal elements and improves the non-stick effect.
This technology prevents the release of toxic elements during the use of non-stick pans, improving their reliability and safety, and ensuring food hygiene and even heating.
Smart Images
Figure CN223860558U_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The utility model relates to the technical field of cooking utensils, and particularly relates to a non-stick pot. BACKGROUND
[0002] The existing cooking utensils are mainly prepared by coating chemical coating on the surface of the pot body or by blending different alloy materials, and the non-stick pot is prone to release toxic metal elements or chemical elements during the heating process, which affects the safety and reliability of the non-stick pot. SUMMARY
[0003] The utility model discloses a non-stick pot, which avoids the release of toxic metal elements and chemical elements during the use of the non-stick pot by setting a titanium metal pot body, and forms a physical non-stick structure based on a plurality of grooves, thereby achieving the non-stick effect and improving the use reliability of the non-stick pot.
[0004] The utility model provides a non-stick pot, the non-stick pot includes titanium metal pot body, the titanium metal pot body is based on the heat receiving bottom plate and the lateral wall of the heat receiving bottom plate is arranged around the integrated forming,
[0005] The heat receiving bottom plate of the titanium metal pot body is provided with a plurality of grooves, and a non-stick surface is formed on the inner side surface of the heat receiving bottom plate of the titanium metal pot body based on the plurality of grooves.
[0006] Further, the heat receiving bottom plate and the lateral wall form a cooking space for accommodating food materials.
[0007] Further, the cross-sectional profile of the lateral wall is an arc, or the cross-sectional profile of the lateral wall is a straight line.
[0008] Further, the titanium metal pot body includes a metal outer layer, a heat conducting layer and a metal inner layer.
[0009] The metal outer layer, the heat conducting layer and the metal inner layer are sequentially connected from the outside to the inside.
[0010] Further, the thickness ratio of the metal outer layer, the heat conducting layer and the metal inner layer is 5:16:4.
[0011] Further, the metal outer layer is made of stainless steel.
[0012] Further, the material of the heat conducting layer is aluminum metal.
[0013] Further, the material of the metal inner layer is titanium metal.
[0014] Further, the groove depth is h, the thickness of the metal inner layer is H, and the constraint relationship between H and h is 0.5H≤h≤1.5H.
[0015] Further, the distribution density of the grooves decreases from the middle of the heated bottom plate to the circumferential edge.
[0016] The utility model provides a non -stick pot, through setting titanium metal pot body, avoid poisonous metal element and chemical element to precipitate in the non -stick pot use process, form physical non -stick structure based on a plurality of grooves, can reach non -stick effect's while improving the use reliability of non -stick pot. BRIEF DESCRIPTION OF DRAWINGS
[0017] In order to more clearly illustrate the technical scheme in the embodiment of the utility model or prior art, the following will briefly introduce the drawing needed to be used in the embodiment or prior art description, obviously, the drawing in the following description only some embodiments of the utility model, for ordinary skilled person in the art, under the premise of not paying creative labor, still can obtain other drawings according to these drawings.
[0018] Figure 1 It is the structure schematic diagram of non -stick pot in the embodiment of the utility model,
[0019] Figure 2 It is the structure sectional view of non -stick pot in the embodiment of the utility model,
[0020] Figure 3 It is the structure enlarged view of A place in the embodiment of the utility model, Figure 2
[0021] Figure 4 It is the structure plan view of non -stick pot in the embodiment of the utility model,
[0022] Figure 5 It is the structure schematic diagram of square non -stick pot in the embodiment of the utility model. DETAILED DESCRIPTION
[0023] The technical scheme in the embodiment of the utility model will be clearly and completely described below in conjunction with the drawings in the embodiment of the utility model, obviously, the described embodiment only is a part of the embodiment of the utility model, not all the embodiment. Based on the embodiment in the utility model, all other embodiments obtained by ordinary skilled person in the art without making creative labor belong to the range of protection of the utility model.
[0024] Figure 1 The structure schematic diagram of non -stick pot in the embodiment of the utility model is shown, Figure 2 The structure sectional view of non -stick pot in the embodiment of the utility model is shown, Figure 3 The structure enlarged view of A place in the embodiment of the utility model is shown, Figure 2 The structure of A at the enlarged view of the non-stick pot, the non-stick pot includes a titanium metal pot body 1, the titanium metal pot body 1 is integrally formed with a heated bottom plate and a side wall arranged around the heated bottom plate, a cooking space for accommodating food is formed between the heated bottom plate and the side wall, and the food can be heated and cooked based on the cooking space.
[0025] Further, the titanium metal has good chemical stability and can maintain structural stability in complex environments such as acid and alkali, has good corrosion resistance, and can reduce the risk of rusting of the pot body 1 based on the titanium metal pot body 1, and will not produce odor during long-term cooking use.
[0026] Specifically, a plurality of grooves 2 are formed on the heated bottom plate of the titanium metal pot body 1, and a non-stick surface is formed on the inner side of the heated bottom plate based on the plurality of grooves 2. By arranging a plurality of grooves 2 on the inner side of the heated bottom plate, the heat contact area between the food and the inner side of the heated bottom plate can be reduced, the food surface can be prevented from being in large-area contact with the inner side of the heated bottom plate, the risk of food sticking to the pot can be reduced, and the physical non-stick effect can be achieved.
[0027] Specifically, the cross-sectional profile of the side wall can be an arc, so that the non-stick pot has good appearance and can increase the cooking space inside the non-stick pot to meet the cooking demand.
[0028] Further, the cross-sectional profile of the side wall can also be a straight line, so that the non-stick pot is arranged as a soup pot structure with a cylindrical outer wall.
[0029] Specifically, the titanium metal pot body 1 includes a metal outer layer 13, a heat-conducting layer 12 and a metal inner layer 11, which are sequentially connected from outside to inside, based on the three-layer metal structure to improve the structural stability of the titanium metal pot body 1, so that the titanium metal pot body 1 can meet the daily cooking demand.
[0030] Further, the metal outer layer 13 is made of stainless steel, which can be food-grade stainless steel, has good heat resistance, and can meet the environmental erosion of oil, sauce and smoke in the cooking environment, and is easy to clean, meeting the preparation demand of the non-stick pot.
[0031] Further, the heat-conducting layer 12 is made of aluminum metal, which has good heat-conducting performance and can quickly transfer heat from the metal outer layer 13 to the metal inner layer 11, so that the food is heated based on the metal inner layer 11, the food is evenly heated, and the cooking effect is better.
[0032] Furthermore, the inner metal layer 11 is made of titanium metal. The inner metal layer 11 is formed by preparing high-purity titanium metal. Since titanium metal is non-toxic and has good biocompatibility, when cooking food using the titanium metal pot body 1, the inner metal layer 11 formed by preparing titanium metal will not contaminate the food, ensuring that the cooked food is clean and hygienic.
[0033] Furthermore, the inner metal layer 11 can be polished to form a smooth surface structure, so that the user can stir-fry the food inside the titanium metal pot body 1, while reducing the friction between the food and the inner surface of the titanium metal pot body 1, thus improving the non-stick effect of the titanium metal pot body 1.
[0034] Specifically, the thickness ratio of the outer metal layer 13, the heat-conducting layer 12, and the inner metal layer 11 is 5:16:4. In this embodiment, the thickness of the outer metal layer 13 is 0.5 mm, the thickness of the heat-conducting layer 12 is 1.6 mm, and the thickness of the inner metal layer 11 is 0.4 mm. That is, the titanium metal accounts for 16% of the non-stick pan material, which makes the non-stick pan have good safety and reliability in use.
[0035] Furthermore, the inner metal layer 11 is formed based on titanium metal, which makes the heating of the food uniform and ensures that the food is heated evenly.
[0036] Specifically, the groove depth of the groove 2 is h, and the thickness of the inner metal layer 11 is H. The constraint relationship between H and h is: 0.5H≤h≤1.5H. By stamping the inner metal layer 11, a number of grooves 2 are formed in the inner metal layer 11, and the groove depth of each groove 2 can be less than the thickness of the inner metal layer 11. During the stamping process of the grooves 2, by controlling the stamping pressure of the stamping push rod, the heat-conducting layer 12 is prevented from being deformed by stamping, ensuring planar contact between the outer metal layer 13, the heat-conducting layer 12, and the inner metal layer 11. This allows the heat-conducting layer 12 to ensure the stability of heat transfer between the outer metal layer 13 and the inner metal layer 11, thus meeting the needs of the non-stick pan for cooking food.
[0037] Furthermore, the groove depth of the groove 2 can be greater than the thickness of the inner metal layer 11, so that the bottom of the groove 2 is embedded in the heat-conducting layer 12, thereby improving the connection stability and reliability between the inner metal layer 11 and the heat-conducting layer 12.
[0038] Furthermore, the range of the groove depth h can be set to: 0.2mm≤h≤0.6mm. Preferably, the value of h is 0.35mm, so that the inner surface of the non-stick pan can form an uneven structure, so that the groove 2 can meet the physical non-stick requirements of the non-stick pan, while avoiding excessive oil accumulation and food residue in the groove 2, so as to facilitate cleaning of the non-stick pan.
[0039] Furthermore, any two of the grooves 2 have the same shape and size, which improves the heat uniformity of the inner bottom surface of the non-stick pan.
[0040] Furthermore, by providing a plurality of grooves 2 in the inner metal layer 11, the distance between the bottom of any groove 2 and the heat-conducting plate is shortened. When using the non-stick pan, the oil and juices from cooking food gather in the grooves 2, which can improve the efficiency of heating and increase the ambient temperature inside the non-stick pan, thereby improving the cooking efficiency of the food. At the same time, it can reduce the contact area between larger food items and the inner surface of the non-stick pan, achieving a physical non-stick effect.
[0041] Furthermore, the cross-sectional profile of any of the grooves 2 can be an arc-shaped structure, so that the surface profile of the protrusion structure formed between the grooves 2 is smooth and gentle, reducing the risk of food residue adhering between the grooves 2.
[0042] Specifically, Figure 4 The diagram shows a top view of the non-stick pan in an embodiment of the present invention. Several grooves 2 can be evenly distributed on the metal inner layer 11 of the non-stick pan, that is, the distribution density of several grooves 2 in the non-stick pan is consistent, so that the heat transfer efficiency of each position in the non-stick pan is consistent, thereby improving the cooking and heating effect of the non-stick pan on food.
[0043] Furthermore, the distribution density of the grooves 2 can decrease from the center of the heated bottom plate towards the circumferential edge. The distribution density of the grooves 2 can be adjusted according to the heating conditions of the non-stick pan during use. Since the center of the non-stick pan is the main heat source contact point, the temperature rise rate in the center of the non-stick pan is faster. By setting a groove density of larger distribution, when the food is cooked in the center of the non-stick pan, it can be ensured that there is sufficient contact area between the food and the non-stick pan, thereby improving the cooking efficiency.
[0044] Figure 5 The diagram shows a square non-stick pan in an embodiment of the present invention. The pan body can be set to a rectangular, square, or elliptical shape from a top view. The outline of the pan body can be adjusted according to the appearance design requirements and usage requirements of the non-stick pan. These are not limited here.
[0045] This utility model embodiment provides a non-stick pan. By setting a titanium metal pan body 1, the leaching of toxic metal and chemical elements is avoided during the use of the non-stick pan, thereby improving the safety of the non-stick pan. Several grooves 2 are formed on the inner bottom surface of the non-stick pan to reduce the contact area between the food and the inner bottom surface of the non-stick pan during cooking. Based on the several grooves 2, a physical non-stick structure is formed, which can achieve the non-stick effect while improving the reliability of the non-stick pan.
[0046] Furthermore, the above description provides a detailed introduction to a non-stick pan provided by the embodiments of this utility model. Specific examples have been used to illustrate the principle and implementation of this utility model. The description of the above embodiments is only for the purpose of helping to understand the method and core idea of this utility model. At the same time, for those skilled in the art, there will be changes in the specific implementation and application scope based on the idea of this utility model. Therefore, the content of this specification should not be construed as a limitation of this utility model.
Claims
1. A non-stick pan, characterized in that, The non-stick pan includes a titanium metal pan body, which is integrally formed with a heat-receiving bottom plate and side walls surrounding the heat-receiving bottom plate. The heating bottom plate of the titanium metal pot body has several grooves, and a non-stick surface is formed on the inner side of the heating bottom plate of the titanium metal pot body based on the several grooves. The titanium metal pot body includes an outer metal layer, a heat-conducting layer, and an inner metal layer, which are stacked and connected sequentially from the outside to the inside. The thickness ratio of the outer metal layer, the heat-conducting layer, and the inner metal layer is 5:16:4; The groove depth is h, the thickness of the inner metal layer is H, and the constraint relationship between H and h is: 0.5H≤h≤1.5H; The distribution density of the plurality of grooves decreases from the center of the heated base plate toward the circumferential edge.
2. The non-stick pan as described in claim 1, characterized in that, The heated base plate and the side wall form a cooking space to accommodate food ingredients.
3. The non-stick pan as described in claim 1, characterized in that, The cross-sectional profile of the sidewall is an arc, or the cross-sectional profile of the sidewall is a straight line.
4. The non-stick pan as described in claim 1, characterized in that, The outer metal layer is made of stainless steel.
5. The non-stick pan as described in claim 1, characterized in that, The thermal conductive layer is made of aluminum.
6. The non-stick pan as described in claim 1, characterized in that, The inner metal layer is made of titanium.