Non-stick pan
By designing grooves and curved transition surfaces on the inner surface of the pot, the problem of non-stick coating peeling off is solved, enabling food to be lifted, oil film to form, and rapid heat transfer, reducing the risk of sticking and improving cleanliness.
Patent Information
- Application Number
- CN202423178733.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Priority Date
- 2024-12-05
- Filing Date
- 2024-12-23
- Publication Date
- 2026-02-10
- Estimated Expiration
- 2034-12-23
AI Technical Summary
The coating on existing non-stick pans is prone to peeling off, affecting their performance and potentially contaminating food, and they are also difficult to clean.
The inner surface of the pot is designed with several arrayed grooves. These grooves effectively support the food, reduce the direct contact area, and prevent sticking by retaining an oil film. At the same time, they quickly transfer heat. The design of the curved transition surface and the inclined surface improves durability and cleanability.
It effectively reduces the risk of food sticking, prevents food from burning, forms a uniform oil film, improves the durability of the pot, and makes it easy to clean.
Smart Images
Figure CN223886655U_ABST
Abstract
Description
Technical Field
[0001] This utility model belongs to the field of cooking cookware technology and relates to a non-stick pan. Background Technology
[0002] Pots are indispensable everyday cooking utensils; however, the problem of food sticking to the pot is a major headache. If the heat is not controlled properly, the food can easily burn and stick to the surface of the pot. Currently, non-stick pans on the market generally have an anti-stick coating on the inside of the pan to prevent food from sticking. However, during use, the anti-stick coating is prone to peeling off due to heat and friction with the spatula, which affects the use of the non-stick pan and may even contaminate the food, affecting health. Utility Model Content
[0003] The purpose of this invention is to address the above-mentioned problems by providing a non-stick pan.
[0004] To achieve the above objectives, the present invention adopts the following technical solution:
[0005] A non-stick pan includes a pan body, wherein a plurality of grooves are arranged in an array on the inner surface of the pan body, and the width between two adjacent grooves is less than the minimum inner diameter of the groove.
[0006] The raised surface of the inner surface of the pot effectively supports the food, allowing more food to contact the surface and greatly reducing the direct contact area between the food and the inner surface of the pot, thus reducing the risk of food sticking. The grooves can better retain the oil used for cooking. At high temperatures, this oil will form a thin oil film that covers the inner surface of the pot, further preventing food from sticking. The grooves can also help water vapor fill the gaps, effectively supporting the food while quickly transferring heat to prevent the food from burning.
[0007] In the aforementioned non-stick pan, the inner surface of the pan includes an inner bottom surface and an inner circumference surface, and the inner bottom surface and the inner circumference surface are connected by an arc-shaped transition surface. The groove is provided on the inner bottom surface, the inner circumference surface and the arc-shaped transition surface.
[0008] The bottom, inner rim, and curved transition surfaces of the pot are all grooved, achieving full coverage of the grooves on the inner surface. This further reduces the direct contact area between the inner surface of the pot and the food, allowing the food to contact the regular surface of the inner surface of the pot more, reducing the risk of sticking. In addition, the oil film formed in the grooves can more evenly cover the inner surface of the pot, further preventing food from sticking.
[0009] In the aforementioned non-stick pan, the upper end of the inner circumference surface is provided with a side protrusion, and an inwardly protruding upper chamfer is provided between the side protrusion and the inner circumference surface.
[0010] The side convex edge at the upper part of the inner rim is used to support the lid. When pouring food out of the pot, the food can be poured out along the side convex edge. The upper chamfer between the side convex edge and the inner rim can prevent food from splashing. The food can flow along the upper chamfer to the side convex edge, making the pouring process more controllable and stable.
[0011] In the aforementioned non-stick pan, the ratio of the maximum inner diameter of the groove to the center distance between two adjacent grooves is 2:3.
[0012] In the aforementioned non-stick pan, the bottom surface of the groove is flat, and an anti-stick tilting surface is provided between the side edge of the groove and the conventional surface of the inner surface of the pan. The angle α between the anti-stick tilting surface and the bottom surface of the groove is 45°-75°. The anti-stick tilting surface reduces the area of the conventional surface of the inner surface of the pan, thereby further reducing the contact area between the conventional surface and the food, and reducing the risk of food sticking.
[0013] In the aforementioned non-stick pan, a lower arc-shaped transition is provided between the lower end of the anti-stick tilting surface and the bottom surface of the groove, and an upper arc-shaped transition is provided between the upper end of the anti-stick tilting surface and the conventional surface of the inner surface of the pan.
[0014] The upper and lower arc transitions at both ends of the non-stick tilt surface serve as a smooth transition, reducing stress concentration, improving durability, and making the pot easier to clean after use.
[0015] In the aforementioned non-stick pan, the groove has a square cross-section and is provided with arc-shaped inner chamfers at each of the four corners;
[0016] Alternatively, the cross-section of the groove may be circular, elliptical, rectangular, or rhomboid.
[0017] The groove has a square cross-section, and the rounded inner chamfers at the four corners reduce stress concentration, improve durability, and make the pot easier to clean.
[0018] In the aforementioned non-stick pan, the inner surface of the pan has a smooth and continuous transition before the grooves are formed, and the grooves are evenly distributed in both directions.
[0019] The grooves are evenly distributed in both directions on the inner surface of the pot to achieve full coverage, which further reduces the direct contact area between the inner surface of the pot and the food, thus reducing the risk of sticking.
[0020] In the aforementioned non-stick pan, the cross-section of the groove is square, with two adjacent grooves side-to-side in the horizontal direction and two adjacent grooves side-to-side in the vertical direction; or, two adjacent grooves corner-to-corner in the horizontal direction and two adjacent grooves corner-to-corner in the vertical direction.
[0021] In the aforementioned non-stick pan, the groove is replaced by a first protrusion.
[0022] The first protrusion effectively supports the food, allowing more food to contact the protrusion and greatly reducing the direct contact area between the food and the regular surface of the pot, thus reducing the risk of food sticking.
[0023] Compared with existing technologies, the advantages of this invention are: 1. Food can be effectively supported, greatly reducing the direct contact area between the inner surface of the pot and the food, thus effectively reducing the risk of food sticking. 2. The grooves can better store oil and form an oil film, further preventing food from sticking. 3. The grooves can help water vapor fill gaps, effectively supporting the food while quickly transferring heat to prevent it from burning. 4. The inner surface of the pot is easy to clean. Attached Figure Description
[0024] Figure 1 This is a schematic diagram of the overall structure provided by this utility model;
[0025] Figure 2 This is a front view provided by this utility model;
[0026] Figure 3 This is a top view provided by this utility model;
[0027] Figure 4 yes Figure 3 Enlarged view of point A in the middle;
[0028] Figure 5 yes Figure 4 Sectional view at point BB;
[0029] Figure 6 This is a schematic diagram of the groove structure in Embodiment 2;
[0030] Figure 7 This is a schematic diagram of the groove structure in Embodiment 3;
[0031] Figure 8 This is a schematic diagram of the structure of the first protrusion in Embodiment 4;
[0032] Figure 9 yes Figure 8 Sectional view at point CC.
[0033] In the figure, the pot body is 1, the groove is 2, the regular surface is 3, the inner bottom surface is 4, the inner circumference surface is 5, the arc-shaped transition surface is 6, the side protrusion is 7, the upper chamfer is 8, the anti-stick tilting surface is 9, the lower arc-shaped transition is 10, the upper arc-shaped transition is 11, the arc-shaped inner chamfer is 12, and the first protrusion is 13. Detailed Implementation
[0034] Example 1
[0035] like Figures 1-5As shown, a non-stick pan includes a pan body 1, and a plurality of arrayed grooves 2 are provided on the inner surface of the pan body 1, wherein the width between two adjacent grooves 2 is less than the minimum inner diameter of the groove 2.
[0036] In this invention, grooves 2 are arranged in an array on the inner surface of the pot body 1, and the conventional surface 3 of the inner surface of the pot body is raised between two adjacent grooves 2. The width of the conventional surface 3 between two adjacent grooves 2 is smaller than the minimum inner diameter of the groove 2.
[0037] The raised surface 3 on the inner surface of the pot effectively supports the food, allowing more food to come into contact with the surface 3. This significantly reduces the direct contact area between the food and the inner surface of the pot, thus lowering the risk of food sticking. The groove 2 can better retain the oil used for cooking. At high temperatures, this oil will form a thin film that covers the inner surface of the pot 1, further preventing food from sticking. The groove 2 can also help water vapor fill the gaps, effectively supporting the food while quickly transferring heat to prevent the food from burning.
[0038] Specifically, combining Figures 1-5 As shown, the inner surface of the pot body 1 includes an inner bottom surface 4 and an inner circumference surface 5. The inner bottom surface 4 and the inner circumference surface 5 are connected by an arc-shaped transition surface 6. The groove 2 is provided on the inner bottom surface 4, the inner circumference surface 5 and the arc-shaped transition surface 6.
[0039] The bottom surface 4, inner circumference surface 5, and arc-shaped transition surface 6 of the pot body 1 are all provided with grooves 2, so that the grooves 2 on the inner surface are fully covered. This can further reduce the direct contact area between the inner surface of the pot body 1 and the food, and the food will come into more contact with the regular surface 3 of the inner surface of the pot body, reducing the risk of sticking. In addition, the oil film formed in the grooves 2 can more evenly cover the inner surface of the pot body 1, which can further prevent food from sticking.
[0040] Specifically, combining Figure 1 and Figure 2 As shown, the upper end of the inner circumference surface 5 is provided with a side protrusion edge 7, and an inwardly protruding upper chamfer 8 is provided between the side protrusion edge 7 and the inner circumference surface 5.
[0041] The side protrusion 7 at the upper end of the inner circumference 5 is used to support the pot lid. When the food in the pot body 1 is poured out, the food can be poured out of the pot along the side protrusion 7. The upper chamfer 8 between the side protrusion 7 and the inner circumference 5 can prevent food from splashing. The food can flow along the upper chamfer 8 to the side protrusion 7, making the food pouring process more controllable and stable.
[0042] Preferably, combined with Figure 4 As shown, the ratio of the maximum inner diameter of groove 2 to the center distance between two adjacent grooves 2 is 2:3.
[0043] Specifically, combining Figure 4 and Figure 5As shown, the bottom surface of the groove 2 is a plane. An anti-stick tilting surface 9 is provided between the side edge of the groove 2 and the conventional surface 3 of the inner surface of the pot. The included angle α between the anti-stick tilting surface 9 and the bottom surface of the groove 2 is 45°-75°. A lower arc-shaped transition 10 is provided between the lower end of the anti-stick tilting surface 9 and the bottom surface of the groove 2. An upper arc-shaped transition 11 is provided between the upper end of the anti-stick tilting surface 9 and the conventional surface 3 of the inner surface of the pot.
[0044] The side edge of the groove 2 is an inclined anti-stick surface 9, and the angle α between the anti-stick surface 9 and the bottom surface of the groove 2 is 45°-75°. The anti-stick surface 9 can reduce the area of the conventional surface 3 on the inner surface of the pot, thereby further reducing the contact area between the conventional surface 3 and the food, so as to reduce the risk of food sticking. The upper arc transition 11 and the lower arc transition 10 at the upper and lower ends of the anti-stick surface 9 play an arc transition role, which can reduce stress concentration, improve durability, and the arc transition design makes the pot body 1 easier to clean after use.
[0045] Specifically, combining Figure 4 and Figure 5 As shown, the cross-section of the groove 2 is square, and there are arc-shaped inner chamfers 12 at the four corners. The inner surface of the pot body 1 is smooth and continuous before the groove 2 is opened, and several grooves 2 are evenly distributed in the longitudinal and transverse directions. Two adjacent grooves 2 in the transverse direction are side to side, and two adjacent grooves 2 in the longitudinal direction are side to side.
[0046] The cross-section of the groove 2 is square, and the arc-shaped inner chamfers 12 set at the four corners can reduce stress concentration, improve durability, and make the pot body 1 easier to clean. The groove 2 is evenly distributed in the longitudinal and transverse directions on the inner surface of the pot body 1 to achieve full coverage, which can further reduce the direct contact area between the inner surface of the pot body 1 and the food, and reduce the risk of sticking.
[0047] The working principle of this utility model is as follows: The inner surface of the pot body 1 is provided with a plurality of arrayed grooves 2. The cross-section of the grooves 2 is square. Two adjacent grooves 2 are side to side in the horizontal direction and two adjacent grooves 2 are side to side in the vertical direction. The width of the conventional surface 3 between two adjacent grooves 2 is less than the minimum inner diameter of the groove 2. The four corners of the grooves 2 are provided with arc-shaped inner chamfers 12. The side edge of the grooves 2 is an inclined anti-stick surface 9 and the included angle α between the anti-stick surface 9 and the bottom surface of the grooves 2 is 45°-75°.
[0048] The raised surface 3 on the inner surface of the pot effectively supports the food, allowing more food to come into contact with the surface 3. This significantly reduces the direct contact area between the food and the inner surface of the pot, thus lowering the risk of food sticking. The groove 2 can better retain the oil used for cooking. At high temperatures, this oil will form a thin film that covers the inner surface of the pot 1, further preventing food from sticking. The groove 2 can also help water vapor fill the gaps, effectively supporting the food while quickly transferring heat to prevent the food from burning.
[0049] Example 2
[0050] like Figure 6 The structure and working principle of this embodiment are basically the same as those of Embodiment 1, except that the cross-section of the groove 2 is circular.
[0051] Example 3
[0052] like Figure 7 The structure and working principle of this embodiment are basically the same as those of embodiment one, except that the two adjacent grooves in the horizontal direction are diagonally opposite each other, and the two adjacent grooves in the vertical direction are diagonally opposite each other.
[0053] Example 4
[0054] like Figure 8 and Figure 9 As shown, the structure and working principle of this embodiment are basically the same as those of Embodiment 1, except that the groove 2 is replaced by the first protrusion 13.
[0055] A plurality of arrayed first protrusions 13 are provided on the inner surface of the pot body 1. The width between two adjacent first protrusions 13 is less than the minimum inner diameter of the first protrusion 13. First protrusions 13 are provided on the inner bottom surface 4, the inner circumference surface 5, and the arc-shaped transition surface 6. An anti-stick tilting surface 9 is provided between the side edge of the first protrusion 13 and the conventional surface 3 of the inner surface of the pot body. The included angle α between the anti-stick tilting surface 9 and the top surface of the first protrusion 13 is 45°-75°. A lower arc-shaped transition 10 is provided between the lower end of the anti-stick tilting surface 9 and the conventional surface 3. An upper arc-shaped transition 11 is provided between the upper end of the anti-stick tilting surface 9 and the top surface of the first protrusion 13. The cross-section of the first protrusion 13 is square. Arc-shaped inner chamfers 12 are provided at the four corners. Two adjacent first protrusions 13 are side-to-side in the horizontal direction and two adjacent first protrusions 13 are side-to-side in the vertical direction.
[0056] The first protrusion 13 can effectively lift the food, reducing the direct contact area between the conventional surface 3 of the inner surface of the pot and the food, thereby reducing the risk of food sticking. The conventional surface 3 of the inner surface of the pot is grooved, which can better retain the oil used for cooking. At high temperature, this oil will form a thin oil film and cover the inner surface of the pot 1, further preventing food from sticking. The grooved conventional surface 3 can also help water vapor fill the gaps, effectively lift the food, and quickly transfer heat to prevent the food from burning.
[0057] Example 5
[0058] The structure and working principle of this embodiment are basically the same as those of Embodiment 1, except that the cross-section of the groove 2 is elliptical.
[0059] Example 6
[0060] The structure and working principle of this embodiment are basically the same as those of Embodiment 1, except that the cross-section of the groove 2 is rectangular.
[0061] Example 7
[0062] The structure and working principle of this embodiment are basically the same as those of Embodiment 1, except that the cross-section of the groove 2 is rhomboid.
[0063] The specific embodiments described herein are merely illustrative examples illustrating the spirit of this utility model. Those skilled in the art to which this utility model pertains may make various modifications or additions to the described specific embodiments or use similar methods to replace them, without departing from the spirit of this utility model or exceeding the scope defined by the appended claims.
[0064] Although this article frequently uses terms such as pot body 1, groove 2, conventional surface 3, inner bottom surface 4, inner circumference surface 5, arc-shaped transition surface 6, side protrusion edge 7, upper chamfer 8, anti-stick tilting surface 9, lower arc-shaped transition 10, upper arc-shaped transition 11, arc-shaped inner chamfer 12, first protrusion 13, etc., these terms are used merely for the convenience of describing and explaining the essence of this utility model; interpreting them as any kind of additional limitation would be contrary to the spirit of this utility model.
Claims
1. A non-stick pan, comprising a pan body (1), characterized in that, The inner surface of the pot body (1) is provided with a plurality of arrayed grooves (2), the width between two adjacent grooves (2) is less than the minimum inner diameter of the groove (2); the inner surface of the pot body (1) includes an inner bottom surface (4) and an inner circumference surface (5), the inner bottom surface (4) and the inner circumference surface (5) are connected by an arc-shaped transition surface (6), and the grooves (2) are provided on the inner bottom surface (4), the inner circumference surface (5) and the arc-shaped transition surface (6). The bottom surface of the groove (2) is a plane, and an anti-stick tilting surface (9) is provided between the side edge of the groove (2) and the conventional surface (3) of the inner surface of the pot. The included angle α between the anti-stick tilting surface (9) and the bottom surface of the groove (2) is 45°-75°. The lower end of the anti-stick tilting surface (9) is provided with a lower arc transition (10) between the bottom surface of the groove (2) and the upper end of the anti-stick tilting surface (9) is provided with an upper arc transition (11) between the upper end of the anti-stick tilting surface (9) and the conventional surface (3) of the inner surface of the pot.
2. The non-stick pan according to claim 1, characterized in that, The inner circumference surface (5) is provided with a side protrusion edge (7) at the upper end, and an inwardly protruding upper chamfer (8) is provided between the side protrusion edge (7) and the inner circumference surface (5).
3. The non-stick pan according to claim 1, characterized in that, The ratio of the maximum inner diameter of the groove (2) to the center distance between two adjacent grooves (2) is 2:
3.
4. The non-stick pan according to claim 1, characterized in that, The groove (2) has a square cross-section and is provided with arc-shaped inner chamfers (12) at the four corners. Alternatively, the cross-section of the groove (2) may be circular, elliptical, rectangular or rhomboid.
5. The non-stick pan according to claim 1, characterized in that, Before the grooves (2) are opened on the inner surface of the pot body (1), the transition is smooth and continuous, and the grooves (2) are evenly distributed in the longitudinal and transverse directions.
6. The non-stick pan according to claim 4, characterized in that, The groove (2) has a square cross-section. Two adjacent grooves (2) are side-to-side in the horizontal direction and two adjacent grooves (2) are side-to-side in the vertical direction; or, two adjacent grooves (2) are corner-to-corner in the horizontal direction and two adjacent grooves (2) are corner-to-corner in the vertical direction.
7. The non-stick pan according to claim 6, characterized in that, The groove (2) is replaced by the first protrusion (13).