Cooking pot easy to clean

Abstract

The utility model relates to a cooking pot easy to clean, which comprises a base material layer and a surface treatment layer, the base material layer is provided with a pot groove used for containing food, and the surface treatment layer is formed on the inner surface of the pot groove. A non-nanoscale three-dimensional grain structure is arranged on the inner surface of the pot groove, the structure is composed of grooves and protruding points which are arranged periodically, and a plurality of protruding points are arranged in each groove. Wherein the diameter W of the circumcircle of the groove is 1-5 mm, the center distance N of two adjacent salient points in the groove is 0.2-2 mm, and the depth D of the groove is 0.1-1.5 mm. According to the design, the space of the groove is divided, so that the residue retention area is reduced; heat conduction surface area is enlarged, and heating efficiency is improved; and a multi-stage water vapor generation unit is formed by cooperating with the grooves.

Description

Technical Field

[0001] This utility model relates to the field of cooking cookware technology, and in particular to an easy-to-clean cooking cookware. Background Technology

[0002] In the field of kitchen cookware, achieving durable non-stick properties and easy cleaning of cookware interiors has always been a core goal of technological innovation. Traditional cookware commonly uses Teflon (polytetrafluoroethylene, PTFE) or ceramic coatings as non-stick solutions, which provide good non-stick performance initially. However, Teflon coatings suffer from poor abrasion resistance and are prone to peeling, leading to blistering and flaking after prolonged use, resulting in a sharp decline in non-stick performance. While ceramic coatings improve abrasion resistance, their non-stick function mainly relies on surface methyl groups, which are easily destroyed under high-temperature cooking conditions, similarly facing the challenge of non-stick performance degradation. To improve these shortcomings, existing technologies attempt to add abrasion-resistant particles such as molybdenum dioxide, polyethersulfone, and boron nitride to the coating to enhance mechanical strength. However, such improvements have significant limitations: the variety of abrasion-resistant particles and their varying properties make it difficult to achieve a balance between durable non-stick properties and easy cleaning; furthermore, the addition of particles increases internal stress in the coating, accelerating interfacial delamination. Physical vapor deposition (PVD) technology, as an alternative, is gradually being applied in the cookware manufacturing field because it can form high-hardness, low-surface-energy metal or nitride coatings (such as chromium films and titanium films) on the substrate surface.

[0003] For internal surface treatment, the industry currently has two main technical approaches: micron-level texture combined with vapor deposition, and direct polishing. However, both of these solutions have significant drawbacks and fail to meet users' demands for high-performance cookware.

[0004] While micron-sized grooves can store moisture or air through capillary action, forming a localized water vapor film during heating to reduce food adhesion, they present the following problems: 1. Inherent cleaning defects in micron-sized grooves increase the difficulty of thorough cleaning. 2. Cost and reliability bottlenecks in vapor deposition processes. Vapor deposition requires a high vacuum environment, relying on expensive targets and precision equipment, resulting in high production costs. Furthermore, controlling the uniformity of the film layer on complex curved substrates is difficult, leading to a yield rate of less than 60%.

[0005] To reduce costs, some cookware uses direct polishing instead of vapor deposition. Mechanical polishing achieves a mirror-like finish on the inner surface of the pot, reducing the probability of food adhesion. However, polishing has a fundamental limitation: the substrate itself lacks anti-stick properties. Whether the substrate is iron-based or aluminum alloy, polishing only temporarily reduces surface roughness and cannot change the high surface energy characteristics of the substrate. Furthermore, under high-temperature cooking conditions, sugars and proteins in the food will chemically bond with the metal surface, forming a stubborn adhesion layer. Utility Model Content

[0006] This invention proposes an innovative solution that integrates millimeter-level composite texture design with titanium plating-nitriding synergistic treatment, achieving a balance between cleanability, non-stickiness, and durability through multi-dimensional technological reconstruction.

[0007] To achieve the above objectives, this utility model discloses an easy-to-clean cooking pot, comprising: a substrate layer having a pot trough for holding food; a surface treatment layer formed on the inner surface of the pot trough; the inner surface of the pot trough is provided with a non-nanoscale three-dimensional texture structure, the non-nanoscale three-dimensional texture structure being composed of periodically arranged grooves and protrusions, each groove having multiple protrusions; wherein, the outer diameter W of the groove is 1mm-5mm; the center distance N between two adjacent protrusions in the groove is 0.2mm-2mm; and the groove depth D is 0.1mm-1.5mm.

[0008] By adopting the above solution, the area for residue retention is reduced by dividing the groove space; the heat conduction surface area is increased to improve heating efficiency; and the grooves work together to form a multi-stage steam generation unit. During cooking, the bottom of the groove is heated first because it is in direct contact with the substrate, causing the moisture / air in the groove to vaporize rapidly. The generated steam escapes evenly through the gaps between the protrusions, forming a continuous air film between the food and the pot surface, reducing the contact area by more than 70%.

[0009] Furthermore, the groove is a hexagonal groove, and the minimum distance H between the groove and the adjacent groove is 0.2mm-2mm.

[0010] By adopting the above scheme, the hexagonal structure possesses high geometric symmetry, allowing water to flow smoothly along its edges during cleaning. When water flows through the grooves, the hexagonal shape guides the flow, creating a more uniform path and making it easier for the cleaning solution to cover all areas of the pot's inner surface, reducing cleaning dead zones. The minimum spacing H between the grooves ensures sufficient space, preventing residue buildup due to insufficient spacing while avoiding weakening the overall cleaning effect due to excessive spacing. During cleaning, residue is less likely to stubbornly accumulate between the grooves and is more easily washed away by the water flow. Due to the hexagonal structure, the generated steam can escape more evenly from the grooves. The minimum spacing of 0.2mm-2mm between adjacent grooves ensures unobstructed steam escape. The arrangement of the hexagonal grooves also increases the heat conduction surface area of ​​the pot's inner surface.

[0011] Furthermore, the protrusions within the groove include a central protrusion and edge protrusions evenly distributed circumferentially along the central protrusion. The diameter D1 of the circle enclosed by the plurality of edge protrusions is 0.4mm-4mm, and the diameter D2 of the central protrusion and the edge protrusions is 0.1mm-1mm.

[0012] By adopting the above scheme, the specific layout and size design of the central and edge protrusions helps steam escape more evenly and efficiently. After steam is generated from the bottom of the groove, it rises evenly through the gap between the central and edge protrusions, forming a continuous and stable gas film between the food and the pan surface. This gas film effectively reduces the contact area between the food and the pan surface, greatly reducing the possibility of food adhesion, thus achieving a good non-stick effect. The presence of the protrusions increases the heat conduction surface area of ​​the inner surface of the pan groove. The reasonable distribution of the central and edge protrusions allows heat to be transferred more evenly to all areas within the groove. Uniform heat conduction helps to evenly form and escape moisture, further enhancing the non-stick performance.

[0013] Furthermore, the outer circle diameter W of the groove is 3.12 mm, the minimum distance H between the groove and the adjacent groove is 0.3 mm, the number of edge protrusions is six, the diameter D1 of the circle enclosed by the multiple edge protrusions is 1.9 mm, the diameter D2 of the center protrusion and the edge protrusion is 0.4 mm, and the center distance N between two adjacent edge protrusions is 0.95 mm.

[0014] By adopting the above solution, the layout and size design of the edge and center protrusions help reduce residue residue. The gaps between the protrusions are of moderate size, preventing residue from getting stuck and difficult to clean, while also ensuring that the gaps are not too large and affect the overall function of the groove. During cleaning, water can easily pass through the gaps between the protrusions, washing away the residue, much like filtering debris with a sieve; the appropriate sieve aperture size allows debris to pass through smoothly.

[0015] Furthermore, the outer circle diameter W of the groove is 3.12 mm, the minimum distance H between the groove and the adjacent groove is 1 mm, the number of edge protrusions is six, the diameter D1 of the circle enclosed by the multiple edge protrusions is 1.9 mm, the diameter D2 of the center protrusion and the edge protrusion is 0.6 mm, and the center distance N between two adjacent edge protrusions is 0.95 mm.

[0016] By adopting the above scheme, the combination of a groove outer circle diameter of 3.12mm and a minimum spacing of 1mm between adjacent grooves ensures that the internal space structure of the groove is neither too complex, which would increase the difficulty of cleaning residue, nor too simple, which would prevent the groove from fulfilling its function.

[0017] Furthermore, a silicon dioxide protective film with a thickness of 3μm to 8μm is also provided outside the surface treatment layer.

[0018] By adopting the above method, silicon dioxide possesses high hardness and good mechanical strength. When subjected to external forces such as friction and scratching, this protective film can effectively resist damage from external forces and reduce wear on the surface treatment layer.

[0019] Furthermore, the surface treatment layer comprises a titanium plating layer and a titanium nitride layer deposited sequentially.

[0020] By adopting the above scheme, titanium itself possesses high hardness and excellent mechanical properties. The titanium plating layer, as the first layer of the surface treatment layer, significantly improves the surface hardness of the substrate after deposition. The composite surface treatment layer, composed of the titanium plating layer and the titanium nitride layer, has a stable internal structure with each layer working synergistically. This composite structure can resist changes in the external environment and the effects of mechanical stress, and is less prone to delamination or peeling, ensuring the long-term stability and reliability of the surface treatment layer.

[0021] Furthermore, the area of ​​the non-nanoscale three-dimensional texture structure occupies at least half of the inner surface area of ​​the groove.

[0022] By adopting the above solution, the large-area three-dimensional textured structure provides more space for steam generation and accumulation, enabling steam to form more quickly and in larger quantities. A larger surface area means increased heat conduction contact between the pot and the food or air, allowing heat to be transferred to the food more quickly and evenly.

[0023] Furthermore, the surface of the non-nanoscale three-dimensional textured structure is provided with a number of micropores, the diameter of which is 10-200μm.

[0024] By employing the above method, the micropores can accommodate and store a certain amount of air. When food comes into contact with the pan surface, the air in the micropores forms a tiny air cushion layer, further isolating the food from the pan surface and reducing the direct contact area between them, thus achieving a superior non-stick effect.

[0025] Furthermore, the thickness of the titanium plating layer is 2μm-5μm.

[0026] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0027] 1. Enhanced non-stick performance: The bottom of the groove is heated first due to direct contact with the substrate, causing the moisture or air in the groove to vaporize rapidly. The generated steam escapes evenly through the gaps between the protrusions, forming a continuous air film between the food and the pan surface. This effectively isolates the food from the pan surface, greatly reducing the possibility of food sticking to the pan and achieving excellent non-stick performance. The surface treatment layer also has low surface energy characteristics, making it difficult for food to adhere to the pan surface, further enhancing the non-stick performance.

[0028] 2. Enhanced ease of cleaning: The non-nanoscale three-dimensional textured structure consists of periodically arranged grooves and protrusions. Each groove contains multiple protrusions. This design divides the groove space, reduces the area where residue can remain, and increases the roughness and surface area of ​​the cookware. This allows the cleaning liquid to penetrate more fully into every corner of the cookware surface and come into full contact with the stains, thereby dissolving and removing stains more effectively and further improving ease of cleaning.

[0029] 3. Improved durability: The titanium plating layer in the surface treatment layer provides a good hardness and wear resistance, while the nitriding layer enhances the surface's corrosion resistance and wear resistance. This composite structure makes the cookware less prone to wear during long-term use, resists friction and scratches from external objects, extends the lifespan of the cookware, avoids the problem of increased internal stress in the coating due to particle addition, and accelerates interface peeling, thus improving the overall structural stability of the cookware.

[0030] 4. Improved Cooking Results: The non-nanoscale three-dimensional textured structure increases the heat conduction surface area of ​​the cookware's inner surface, allowing heat to be transferred to the food more quickly and evenly. During cooking, the food heats up faster, shortening cooking time and improving cooking efficiency, while ensuring even heating and preventing localized overcooking or uncooking. Attached Figure Description

[0031] To more clearly illustrate the technical solutions in the embodiments of this utility model, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0032] Figure 1 This is a top view structural diagram of Embodiment 1 of the present invention;

[0033] Figure 2 This is a side view of Embodiment 1 of the present invention;

[0034] Figure 3 This is a three-dimensional structural diagram of Embodiment 1 of the present utility model;

[0035] Figure 4 for Figure 1 Enlarged view of area A in the middle;

[0036] Figure 5 for Figure 2 Enlarged view of area B in the middle;

[0037] Figure 6 This is a top view structural diagram of Embodiment 2 of the present invention;

[0038] Figure 7This is a side view of Embodiment 2 of the present invention;

[0039] Figure 8 This is a three-dimensional structural diagram of Embodiment 2 of the present invention.

[0040] Explanation of main reference numerals: 1. Substrate layer; 11. Pot groove; 2. Non-nanoscale three-dimensional texture structure; 21. Groove; 22. Raised point; 221. Central raised point; 222. Edge raised point; 3. Surface treatment layer. Detailed Implementation

[0041] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0042] In this invention, the terms "upper," "lower," "left," "right," "front," "rear," "top," "bottom," "inner," "outer," "middle," "vertical," "horizontal," "lateral," and "longitudinal" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. These terms are primarily for the purpose of better describing this invention and its embodiments, and are not intended to limit the indicated device, element, or component to having a specific orientation, or to be constructed and operated in a specific orientation.

[0043] Furthermore, in addition to indicating direction or positional relationship, some of the aforementioned terms may also have other meanings. For example, the term "above" may also be used in some cases to indicate a certain dependency or connection relationship. Those skilled in the art can understand the specific meaning of these terms in this utility model according to the specific circumstances.

[0044] Furthermore, the terms "installation," "setup," "equipped with," "connection," and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral structure; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium, or an internal connection between two devices, components, or parts. Those skilled in the art can understand the specific meaning of these terms in this utility model based on the specific circumstances.

[0045] Furthermore, the terms "first," "second," etc., are primarily used to distinguish different devices, elements, or components (which may be the same or different in specific type and construction), and are not intended to indicate or imply the relative importance or quantity of the indicated devices, elements, or components. Unless otherwise stated, "a plurality of" means two or more.

[0046] The technical solution of this utility model will be further described below with reference to the embodiments and accompanying drawings.

[0047] Please refer to Embodiment 1 of this utility model. Figures 1 to 5 As shown, an easy-to-clean cooking pot is provided, comprising a substrate layer 1 and a surface treatment layer 3. The substrate layer 1 is made of an iron-based substrate and has a pot groove 11 for holding food. The inner surface of the pot groove 11 is provided with a non-nanoscale three-dimensional texture structure 2. The surface treatment layer 3 is formed on the inner surface of the pot groove 11 to cover the non-nanoscale three-dimensional texture structure 2. Optionally, the outer diameter W of the groove 21 is 1mm-5mm; the center distance N between two adjacent protrusions 22 in the groove 21 is... The groove 21 has a depth D of 0.1mm-1.5mm; the minimum distance H between the groove 21 and the adjacent groove 21 is 0.2mm-2mm; the protrusions 22 in the groove 21 include a central protrusion 221 and edge protrusions 222 that are evenly distributed around the central protrusion 221 in the circumferential direction, the diameter D1 of the circle enclosed by the multiple edge protrusions 222 is 0.4mm-4mm, and the diameter D2 of the central protrusion 221 and the edge protrusions 222 is 0.1mm-1mm. In this embodiment 1, the inner surface of the pot trough 11 is provided with an array of hexagonal grooves 21, and each groove 21 is provided with multiple protrusions 22. The non-nanoscale three-dimensional texture accounts for half of the entire inner surface of the pot trough 11. The outer circle diameter W of the groove 21 is 3.12 mm, the minimum distance H between the groove 21 and the adjacent groove 21 is 0.3 mm, the number of edge protrusions 222 is six, the diameter D1 of the circle enclosed by the multiple edge protrusions 222 is 1.9 mm, the diameter D2 of the center protrusion 221 and the edge protrusions 222 is 0.4 mm, and the center distance N between two adjacent edge protrusions 222 is 0.95 mm. The surface treatment layer 3 comprises a titanium plating layer and a titanium nitride layer deposited sequentially. The specific process is as follows: a 3μm thick plasma-plated titanium plating layer is formed on the inner surface of the substrate layer 1 using a plasma titanium plating equipment. Subsequently, a TiN composite layer is formed by gas nitriding treatment at 520°C for 4 hours. Then, micropores with a diameter of 50μm and a density of 120 pores / mm can be laser-processed on the surface of the TiN composite layer. 2 Finally, a silica protective film with a thickness of 5μm and a hardness of 1200HV is applied to the outside.

[0048] Please refer to Embodiment 2 of this utility model. Figures 4 to 8 As shown, an easy-to-clean cooking pot is provided, including a substrate layer 1 and a surface treatment layer 3. The substrate layer 1 is made of an iron-based substrate and has a pot groove 11 for holding food. The inner surface of the pot groove 11 is provided with a non-nanoscale three-dimensional texture structure 2. The surface treatment layer 3 is formed on the inner surface of the pot groove 11 to cover the non-nanoscale three-dimensional texture structure 2. In this embodiment 1, the inner surface of the pot groove 11 is provided with an array of hexagonal grooves 21, and each groove 21 is provided with multiple protrusions 22. The nanoscale three-dimensional texture covers the entire inner surface of the pot trough 11. The outer diameter W of the groove 21 is 3.12 mm, the minimum distance H between the groove 21 and the adjacent groove 21 is 1 mm, the number of edge protrusions 222 is six, the diameter D1 of the circle enclosed by the multiple edge protrusions 222 is 1.9 mm, the diameter D2 of the center protrusion 221 and the edge protrusions 222 is 0.6 mm, and the center distance N between two adjacent edge protrusions 222 is 0.95 mm. The surface treatment layer 3 comprises a titanium plating layer and a titanium nitride layer deposited sequentially. The specific process is as follows: a 3μm thick plasma-plated titanium plating layer is formed on the inner surface of the substrate layer 1 using a plasma titanium plating device. This layer is then stored at 400℃ for 1 hour to prevent coarsening of the titanium plating grains. Subsequently, a gas nitriding treatment is performed at 580℃ for 3 hours to form TiN nano-TiN grains with an average size of 50nm, resulting in multiple micropores on the surface of the surface treatment layer 3. Finally, a 5μm thick silicon dioxide protective film with a hardness of 1200HV is optionally applied. During the stretching and forming of the pot trough 11, the slope of the non-nanoscale three-dimensional texture structure 2 is controlled to be ≤15° to ensure the continuity of the texture between the sidewalls and the bottom.

[0049] This utility model also relates to a surface treatment process for easy-to-clean cooking cookware, the operation steps of which are as follows:

[0050] A 1.2mm thick cold-rolled iron sheet was degreased by alkaline washing, resulting in a surface roughness Ra = 0.8μm.

[0051] Laser etching of hexagonal grooves 21, parameters: the outer circle diameter of the groove 21 D1 = 1mm-5mm, the center distance between two adjacent protrusions 22 N = 0.2mm-2mm, the depth of the groove 21 D = 0.1mm-1.5mm; and the depth tolerance of laser etching is controlled within ±0.05mm.

[0052] The cold-rolled iron sheet was then stretched in an environment of 200℃ at a stretching rate of 10mm / s, followed by polishing and cleaning. After forming, the difference in texture height between the sidewall and the bottom transition area was ≤0.1mm.

[0053] Plasma titanium plating: Argon atmosphere, target current 80A, deposition rate 0.5μm / min, thickness 4μm;

[0054] Gas nitriding: Ammonia flow rate 5L / min, gradient temperature increase 400℃×1h→580℃×3h; forming a TiN / Ti2N composite layer with a total thickness of 6μm and a hardness of 2100HV; can replace gaseous nitrogen or liquid nitrogen;

[0055] Fiber laser micro-hole fabrication: wavelength 1064nm, pulse width 100ns, aperture 80μm, depth-to-diameter ratio 1:1.2;

[0056] Silica coating: Sol-gel coating, sintered at 380℃, film transparency >95%, water contact angle 8°.

[0057] During cooking, the bottom of the groove 21 heats up rapidly, the moisture in the groove vaporizes to form a steam flow, and the steam escapes through the gap of the protrusion 22, forming a continuous air film under the food. The thickness of the air film is 0.1-0.3mm, and the air film pressure is ≥1.5kPa, which makes the food suspend and detach from the pot surface.

[0058] During cleaning, the microporous structure generates a capillary effect, and the Laplace pressure ΔP=2γ / R≈12kPa, causing the cleaning fluid to penetrate into the bottom of the residue instantly, causing it to expand and peel off, with a detachment time of <8 seconds.

[0059] Traditional vapor deposition cookware has a film peeling rate of 23% after 1000 cycles of hot and cold heating, while this invention has a peeling rate of <2%.

[0060] It should be noted that in other embodiments, the shape of the groove 21 includes, but is not limited to, triangle, sector, pentagon, hexagon, circle, ellipse, teardrop, rectangle and rhombus, and can also be a combination of the above shapes. The periodic array can be a ring array, radial and transverse array, etc., and this utility model does not make specific limitations.

[0061] The experimental data range and preferred values ​​in this invention will be specifically verified and explained below. First, the optimization verification of the circumcircle diameter W of the groove will be performed:

[0062] Experimental Design 1: With other parameters fixed (H = 0.3 mm; N = 0.95 mm, approximately equal to the diameter of water molecule clusters; D2 = 0.4 mm, to achieve the optimal Laplace pressure), only the W value was changed to test non-stickiness (egg adhesion rate) and cleaning efficiency (residue removal time).

[0063]

[0064]

[0065] Conclusion: The overall performance is optimal when W = 3.12 mm; insufficient steam generation occurs when W < 2 mm; and airflow turbulence leads to discontinuous air film when W > 4 mm. It can be matched with common food sizes, such as rice grains with a long axis ≈ 3 mm, reducing the probability of embedding.

[0066] Optimization verification of convex point center distance N:

[0067] Experimental Design 2: With W = 3.12 mm and H = 0.3 mm fixed, the N value was changed to test the air film stability (suspension height) and residue retention rate.

[0068] N(mm) Suspension height (mm) Residue retention rate (%) Convex point compressive strength (MPa) 0.2 0.12±0.02 2.1±0.3 352±15 0.5 0.21±0.03 1.3±0.2 387±18 0.95 0.28±0.03 0.8±0.1 412±20 1.5 0.19±0.02 3.7±0.4 365±16 2.0 0.14±0.02 6.9±0.6 321±14

[0069] When N = 0.95 mm, the air film is most stable (suspension height increases by 25%), and the convex point strength is the highest (compression resistance increases by 12%). When N < 0.5 mm, the airflow channel is too narrow, and when N > 1.5 mm, the steam escapes too quickly.

[0070] Optimization verification of groove depth D:

[0071] Experimental Design 3: With W = 3.12 mm and N = 0.95 mm fixed, the value of D was changed to test the steam generation rate and cleaning flow resistance.

[0072]

[0073]

[0074] Conclusion: The steam generation rate is highest (↑116%) when D = 0.4 mm, and the water flow resistance is moderate. When D > 0.8 mm, the flow of cleaning fluid is obstructed, and when D < 0.2 mm, the water storage is insufficient.

[0075] Optimization of the diameter D1 of the circle enclosed by the edge protrusions:

[0076] Experimental Design 4: With W = 3.12 mm and N = 0.95 mm fixed, change the D1 value and test the heat transfer efficiency and steam distribution uniformity.

[0077] D1(mm) Thermal conductivity (W / m·K) Steam distribution CV value* Residue interception rate (%) 0.4 38.2±1.5 0.38±0.03 8.7±0.7 1.0 42.7±1.7 0.25±0.02 4.3±0.4 1.9 48.3±1.9 0.12±0.01 1.2±0.1 3.0 45.1±1.8 0.18±0.02 2.8±0.3 4.0 40.5±1.6 0.31±0.03 6.1±0.5

[0078] Conclusion: The thermal conductivity is highest when D1 = 1.9 mm (26% higher than when D1 = 0.4 mm), and the vapor distribution is most uniform (CV value 68% lower). Too small a D1 results in excessively dense bumps that hinder vapor escape, while too large a D1 weakens the heat transfer area.

[0079] Optimization and verification of convex dot diameter D2:

[0080] Experimental Design 5: Fix D1 = 1.9 mm, change the D2 value, and test the wear resistance and air film pressure.

[0081]

[0082]

[0083] Conclusion: The wear life is the longest (↑56%) and the gas film pressure is the highest when D2 = 0.4 mm, and the wear life performance is also good when D2 = 0.6 mm. When D2 < 0.3 mm, the protrusion is prone to breakage, and when D2 > 0.6 mm, the cross-sectional area of ​​the steam channel is reduced by 32%.

[0084] Minimum groove spacing optimization verification:

[0085] Experimental Design 6: With other parameters fixed (W = 3.12 mm, N = 0.95 mm, D = 0.4 mm, D1 = 1.9 mm, D2 = 0.4 mm), only the H value is changed, and the following performance is tested:

[0086] 1. Cleaning efficiency: Simulated residue removal time (glutinous rice paste, viscosity 1200 cP):

[0087] H(mm) Residue removal time (seconds) Turbulence intensity of water flow (%) 0.1 18.3±1.5 8.2±0.7 0.3 8.0±0.6 42.5±3.1 0.5 11.7±0.9 28.3±2.2 1.0 9.2±0.7 35.1±2.8 2.0 14.5±1.1 15.6±1.3

[0088] Conclusion: H = 0.3 mm: Strongest microturbulent effect (Reynolds number Re≈320), water flow generates vortex scouring in the groove gap, and residue detachment is fastest; H = 1.0 mm: Stable laminar boundary layer peeling is formed (velocity gradient Δv / Δy≈120s). -1 The cleaning efficiency is second best. When H < 0.3 mm, the water flow is obstructed, and when H > 1.0 mm, the turbulent energy is attenuated.

[0089] 2. Non-stick properties: Egg adhesion rate (180℃, 3 minutes):

[0090] H(mm) Adhesion rate (%) Film pressure (kPa) Suspension height (mm) 0.1 7.3±0.6 0.9±0.1 0.15±0.02 0.3 4.1±0.3 1.5±0.2 0.28±0.03 0.5 5.2±0.4 1.2±0.1 0.22±0.02 1.0 4.8±0.4 1.3±0.1 0.25±0.02 2.0 6.9±0.5 0.8±0.1 0.17±0.02

[0091] Conclusion: H = 0.3 mm: Narrow spacing forms a continuous air film barrier (coverage > 95%); H = 1.0 mm: Wide spacing generates directional steam jets (jet velocity 0.8 m / s), propelling the food into suspension. The air film is more complete with H = 0.3 mm, and the steam thrust is stronger with H = 1.0 mm.

[0092] 3. Thermal field stability: Temperature distribution uniformity (ΔT=T) max -T min ):

[0093] H(mm) Temperature uniformity ΔT (°C) <![CDATA[Thermal conductivity efficiency (W / m 2 ·K)]]> 0.1 10.2±0.8 2850±120 0.3 5.2±0.4 3980±150 0.5 6.7±0.5 3650±140 1.0 6.0±0.5 3780±145 2.0 8.9±0.7 3120±130

[0094] Conclusion: H = 0.3 mm: hexagonal close-packing achieves honeycomb-like heat uniformity (shortest heat flow path); H = 1.0 mm: increasing the spacing enhances boundary heat convection (convective heat transfer coefficient ↑ 18%).

[0095] 4. Mechanical strength: Convex compressive strength (deformation under 15N load); Cleaning efficiency: Simulated residue removal time (glutinous rice paste, viscosity 1200cP):

[0096]

[0097]

[0098] Conclusion: H = 0.3 mm: The 120° included angle of the hexagon reduces the stress concentration factor to 1.4 (2.1 for the square structure); H = 1.0 mm: The increased diameter of the convex point (D2 = 0.6 mm) compensates for the strength loss.

[0099] In conclusion, H=0.3mm is absolutely superior in terms of cleaning and non-stick properties, while H=1.0mm has advantages in mass production processes and resistance to deformation, thus forming a dual optimal solution.

[0100] By conducting a control experiment with H=1.0 again and comparing the results sequentially, another optimal solution can be obtained.

[0101] Therefore, the optimal parameters of this utility model are two sets, namely:

[0102] Group 1: H = 0.3mm, W = 3.12mm, N = 0.95mm, D = 0.4mm, D1 = 1.9mm, D2 = 0.4mm;

[0103] Group 2: H = 1mm, W = 3.12mm, N = 0.95mm, D = 0.4mm, D1 = 1.9mm, D2 = 0.6mm.

[0104] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0105] 1. Improved non-stick performance: The bottom of the groove 21 is heated first due to direct contact with the substrate, which causes the moisture or air in the groove to vaporize rapidly. The generated steam escapes evenly through the gaps of the protrusions 22, forming a continuous air film between the food and the pan surface. This effectively isolates the food from the pan surface, greatly reducing the possibility of food sticking to the pan and achieving an excellent non-stick effect. The surface treatment layer 3 also has low surface energy characteristics, making it difficult for food to adhere to the pan surface, further enhancing the non-stick performance.

[0106] 2. Enhanced ease of cleaning: The non-nanoscale three-dimensional textured structure 2 consists of periodically arranged grooves 21 and protrusions 22. Each groove 21 has multiple protrusions 22. This design divides the space of the grooves 21, reduces the area for residue retention, and increases the roughness and surface area of ​​the cookware surface. This allows the cleaning liquid to penetrate more fully into every corner of the cookware surface and come into full contact with the stains, thereby dissolving and removing the stains more effectively and further improving the ease of cleaning.

[0107] 3. Improved durability: The titanium plating layer in surface treatment layer 3 provides a good hardness and wear resistance, while the nitriding layer enhances the surface's corrosion resistance and wear resistance. This composite structure makes the cookware less prone to wear during long-term use, resists friction and scratches from external objects, extends the lifespan of the cookware, avoids the problem of increased internal stress in the coating due to particle addition, and accelerates interface peeling, thus improving the overall structural stability of the cookware.

[0108] 4. Improved Cooking Results: The non-nanoscale three-dimensional textured structure 2 increases the heat conduction surface area of ​​the cookware's inner surface, allowing heat to be transferred to the food more quickly and evenly. During cooking, the food heats up faster, shortening cooking time and improving cooking efficiency, while ensuring even heating and preventing localized overcooking or uncooking.

[0109] The technical means disclosed in this utility model are not limited to those disclosed in the above embodiments, but also include technical solutions composed of any combination of the above technical features. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of this utility model, and these improvements and modifications are also considered within the scope of protection of this utility model.

Claims

1. An easy-to-clean cooking pot, characterized in that, include: A substrate layer (1) is formed with a pot trough (11) for holding food. The inner surface of the pot trough (11) is provided with a non-nanoscale three-dimensional texture structure (2). The non-nanoscale three-dimensional texture structure (2) is composed of periodically arranged grooves (21) and protrusions (22). Each groove (21) is provided with multiple protrusions (22). A surface treatment layer (3) is formed on the inner surface of the trough (11); Wherein, the outer circle diameter W of the groove (21) is 1mm-5mm; the center distance N between two adjacent protrusions (22) in the groove (21) is 0.2mm-2mm; and the depth D of the groove (21) is 0.1mm-1.5mm.

2. The easy-to-clean cooking pot according to claim 1, characterized in that, The groove (21) is a hexagonal groove (21), and the minimum distance H between the groove (21) and the adjacent groove (21) is 0.2mm-2mm.

3. The easy-to-clean cooking pot according to claim 2, characterized in that, The protrusions (22) in the groove (21) include a central protrusion (221) and edge protrusions (222) that are evenly distributed around the central protrusion (221) in the circumferential direction. The diameter D1 of the circle enclosed by the multiple edge protrusions (222) is 0.4mm-4mm, and the diameter D2 of the central protrusion (221) and the edge protrusions (222) is 0.1mm-1mm.

4. The easy-to-clean cooking pot according to claim 3, characterized in that, The outer circle diameter W of the groove (21) is 3.12 mm, the minimum distance H between the groove (21) and the adjacent groove (21) is 0.3 mm, the number of edge protrusions (222) is six, the diameter D1 of the circle enclosed by the multiple edge protrusions (222) is 1.9 mm, the diameter D2 of the center protrusion (221) and the edge protrusions (222) is 0.4 mm, and the center distance N between two adjacent edge protrusions (222) is 0.95 mm.

5. The easy-to-clean cooking pot according to claim 3, characterized in that, The outer circle diameter W of the groove (21) is 3.12 mm, the minimum distance H between the groove (21) and the adjacent groove (21) is 1 mm, the number of edge protrusions (222) is six, the diameter D1 of the circle enclosed by the multiple edge protrusions (222) is 1.9 mm, the diameter D2 of the center protrusion (221) and the edge protrusions (222) is 0.6 mm, and the center distance N between two adjacent edge protrusions (222) is 0.95 mm.

6. An easy-to-clean cooking cookware according to any one of claims 1-5, characterized in that, The surface treatment layer (3) is further provided with a silicon dioxide protective film with a thickness of 3μm to 8μm.

7. An easy-to-clean cooking cookware according to any one of claims 1-5, characterized in that, The surface treatment layer (3) comprises a titanium plating layer and a titanium nitride layer deposited sequentially.

8. An easy-to-clean cooking cookware according to any one of claims 1-5, characterized in that, The area of ​​the non-nanoscale three-dimensional texture structure (2) accounts for at least half of the inner surface area of ​​the groove (21).

9. An easy-to-clean cooking cookware according to any one of claims 1-5, characterized in that, The surface of the non-nanoscale three-dimensional textured structure (2) is provided with a number of micropores, the diameter of which is 10-200μm.

10. The easy-to-clean cooking pot according to claim 7, characterized in that, The thickness of the titanium plating layer is 2μm-5μm.

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