Frying pan
By etching textured structures and coatings on the inner layer of the frying pan, the problems of uneven heating and sticking are solved, improving the uniformity of food heating and non-stick performance, making it suitable for various cooking scenarios.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- XINXING XIANFENG STAINLESS STEEL PROD MFGR CO LTD
- Filing Date
- 2025-04-30
- Publication Date
- 2026-05-12
AI Technical Summary
Existing frying pans often suffer from uneven heating, food sticking to them, and insufficient structural strength.
It adopts a double-layer iron sheet design with an etched texture structure on the inner top sheet. The etched texture includes a ring-shaped and an internal honeycomb structure. Combined with the coating, it forms a three-dimensional heat-conducting grid, which reduces the contact area between food and the bottom surface, and improves heat conduction efficiency and non-stick performance.
It improves the uniformity of food heating and the non-stick effect, extends the service life, adapts to various cooking scenarios, and has high thermal conductivity and mechanical strength.
Smart Images
Figure CN224219980U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of kitchen utensils technology, and in particular to a frying pan. Background Technology
[0002] A frying pan is a common cooking utensil used for cooking food by boiling, frying, sautéing, and stir-frying. Existing frying pans often have flat bottoms or simple double-layered composite structures, which can easily lead to uneven heating. Utility Model Content
[0003] The purpose of this invention is to overcome the shortcomings of the prior art and provide a frying pan.
[0004] This utility model is achieved through the following technical solution: a frying pan, including a frying pan body, the frying pan body including a flat bottom and a pan edge extending around the outer periphery of the flat bottom; an upper bottom sheet is laminated on the inner surface of the flat bottom, the upper bottom sheet is provided with an etched texture structure; and a lower bottom sheet is laminated on the outer surface of the flat bottom.
[0005] The non-stick properties of the frying pan are significantly improved by using an etched textured top sheet on the inner surface of the flat bottom; the bottom sheet on the outer surface optimizes heat conduction efficiency, ensures even heat distribution, reduces local overheating or deformation, and improves cooking results and structural strength.
[0006] The etched texture structure includes annular patterns on the outer edge of the upper substrate and internal patterns inside the annular patterns. The internal patterns are formed by several continuously and closely arranged regular polygonal units extending radially outward. The annular patterns, located at the edge, guide the even diffusion of grease to the edge of the pan, reducing the risk of burning. The tightly arranged regular polygonal units inside, through radial extension design, form a honeycomb-like heat-conducting network, promoting even heat conduction from the center to the outer periphery, avoiding uneven heating of food, and increasing the wear resistance of the surface texture.
[0007] The annular pattern is formed by a uniformly distributed array of several first grooves. The cross-section of each first groove is a parallelogram, and the edges of the first grooves are raised first edges. The array design of the parallelogram-shaped first grooves forms microscopic support points through the raised first edges, reducing the contact area between the food and the bottom surface and further reducing adhesion. The geometric characteristics of the parallelogram can guide the oil to flow in a specific direction, improving frying efficiency and enhancing the wear resistance of the edge area.
[0008] The annular pattern has at least two sets. By setting at least two sets of annular patterns and superimposing multiple layers of texture, the non-stick and heat conduction properties of the edge area are enhanced, while mechanical stress is dispersed to prevent the pot edge from deforming and cracking due to long-term heat or external impact, thereby improving overall durability.
[0009] The internal textured polygonal units are hexagonal, with a recessed second groove of the same hexagonal structure inside. The edges of the hexagon are raised second edges, and the second groove is formed by six of these second edges. The hexagonal second groove and the raised second edges form a regular honeycomb structure, combining high strength and uniform heat conduction. The recessed hexagonal areas can store trace amounts of oil, forming a dynamic oil film and enhancing the non-stick effect. The raised edges provide stable support, reducing direct contact between food and the groove.
[0010] The second groove contains several evenly distributed, raised cylinders, the height of which is the same as the height of the second edge. The addition of uniformly high cylindrical protrusions within the second groove creates a multi-point support structure, further reducing the contact area between the food and the bottom surface and preventing the food from collapsing and sticking. The cylinders and the edge work together to optimize the heat conduction path and improve the uniformity of localized heating.
[0011] The structure comprises seven cylinders, six of which form a hexagonal structure within the second groove, with a central cylinder positioned at the center of this hexagonal structure. The seven cylinders, arranged in a hexagonal configuration with a central point, form a symmetrical support array, enhancing local structural stability. The central cylinder serves as a heat conduction node, accelerating heat diffusion from the center to the periphery, preventing cold zones from forming within the hexagonal unit, and ensuring uniform heating of the food.
[0012] A coating is sprayed onto the etched texture structure of the upper substrate. Spraying the coating onto the etched texture surface utilizes the anchoring effect of the texture to significantly improve the coating adhesion and prevent the coating from peeling off at high temperatures; at the same time, the synergistic effect of the texture and the coating can reduce the surface friction coefficient, achieve long-lasting non-stick performance, and improve corrosion resistance.
[0013] Both the upper and lower base plates are made of iron. The inner iron plate has an etched texture to optimize cooking performance, while the outer iron plate provides high thermal conductivity and mechanical strength. The double-layer iron plate composite structure takes into account induction cooker compatibility, rapid thermal response, and impact resistance, meeting the needs of diverse cooking scenarios.
[0014] Compared with existing technologies, the advantages of this invention are as follows: The etched texture structure of the inner layer of the frying pan, combined with the surface coating, meets the needs of low-oil cooking through recessed oil storage, raised edge support, and multi-point contact design, significantly reducing food sticking. At the same time, the anchoring effect of the texture and coating enhances the anti-peeling ability and extends the service life. The synergistic effect of the honeycomb internal texture and the double-layer iron sheet composite structure, along with the annular texture and cylindrical protrusions, forms a three-dimensional heat-conducting grid, ensuring that heat is transferred quickly and evenly from the center to the periphery, avoiding local overheating or cold spots, and improving cooking consistency. It also enhances local pressure resistance, effectively preventing the pan from deforming and cracking, and adapting to high-temperature cooking scenarios. The iron sheet material also takes into account electromagnetic compatibility, making it suitable for various scenarios such as frying, stir-frying, and deep-frying, catering to both home and professional kitchen user experiences. Attached Figure Description
[0015] Figure 1 This is a schematic diagram of the structure from the top side of an embodiment of the present invention;
[0016] Figure 2 This is a structural schematic diagram of the lower side of an embodiment of the present invention;
[0017] Figure 3 This is a top view of an embodiment of the present utility model;
[0018] Figure 4 for Figure 3 A magnified view of a section at point A in the middle;
[0019] Figure 5 This is a three-dimensional sectional view of an embodiment of the present invention, taken along the longitudinal direction.
[0020] Figure 6 for Figure 5 A magnified view of a section at point B in the middle;
[0021] Figure 7 for Figure 6 A magnified view of a section at point C.
[0022] The meanings of the labels in the attached diagram are as follows: 1. Upper substrate; 11. Cylinder; 12. Second groove; 13. Second edge; 14. First groove; 15. First edge; 2. Lower substrate. Detailed Implementation
[0023] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments.
[0024] Example
[0025] See Figures 1 to 7A frying pan includes a frying pan body, which includes a flat bottom and a pan edge extending around the outer periphery of the flat bottom; an upper bottom plate 1 is laminated on the inner surface of the flat bottom, and the upper bottom plate 1 is provided with an etched texture structure; a lower bottom plate 2 is laminated on the outer surface of the flat bottom.
[0026] The non-stick properties of the frying pan are significantly improved by using an upper bottom sheet 1 with an etched texture on the inner surface of the flat bottom; the lower bottom sheet 2 with an outer surface can optimize heat conduction efficiency, ensure uniform heat distribution, reduce local overheating or deformation, and improve cooking effect and structural strength.
[0027] The etched texture structure includes annular patterns on the outer edge of the upper substrate 1 and internal patterns inside the annular patterns. The internal patterns are formed by several continuous, closely arranged regular polygonal units extending radially outward. The annular patterns, located at the edge, guide the even diffusion of grease to the edge of the pan, reducing the risk of burning. The tightly arranged regular polygonal units inside, through radial extension design, form a honeycomb-like heat-conducting network, promoting even heat conduction from the center to the outer periphery, avoiding uneven heating of food, and increasing the abrasion resistance of the surface texture.
[0028] The annular pattern is formed by a uniformly distributed array of several first grooves 14. The cross-section of each first groove 14 is a parallelogram, and the edges of each first groove 14 are raised first edges 15. The array design of the parallelogram-shaped first grooves 14 forms microscopic support points through the raised first edges 15, reducing the contact area between food and the bottom surface and further reducing adhesion. The geometric characteristics of the parallelogram can guide the oil to flow in a specific direction, improving frying efficiency and enhancing the wear resistance of the edge area.
[0029] At least two sets of annular patterns are provided. By setting at least two sets of annular patterns and superimposing multiple layers of texture, the non-stick and heat conduction properties of the edge area are enhanced, while mechanical stress is dispersed to prevent the pot edge from deforming and cracking due to long-term heat or external impact, thereby improving overall durability.
[0030] The internal textured polygonal units are hexagonal, with a recessed second groove 12 of hexagonal structure inside. The edges of the hexagon are raised second edges 13, and the second groove 12 is formed by six second edges 13. The hexagonal second groove 12 and the raised second edges 13 form a regular honeycomb structure, which combines high strength and uniform heat conduction. The recessed hexagonal areas can store trace amounts of oil, forming a dynamic oil film and enhancing the non-stick effect. The raised edges provide stable support and reduce direct contact between food and the grooves.
[0031] The second groove 12 contains several evenly distributed, raised cylinders 11, the height of which is the same as the height of the second edge 13. The addition of uniformly raised cylinders 11 within the second groove 12 creates a multi-point support structure, further reducing the contact area between the food and the bottom surface and preventing the food from collapsing and sticking. The cylinders 11 and the edge work together to optimize the heat conduction path and improve the uniformity of local heating.
[0032] There are seven cylinders 11, six of which form a hexagonal structure within the second groove 12, with one cylinder 11 positioned at the center of this hexagonal structure. The seven cylinders 11 are arranged in a hexagonal pattern with a central point, forming a symmetrical support array that enhances the stability of the local structure. The central cylinder 11 can also serve as a heat conduction node, accelerating the diffusion of heat from the center to the periphery, preventing the formation of cold zones inside the hexagonal unit, and ensuring uniform heating of the food.
[0033] A coating is sprayed onto the etched texture structure of the upper film 1. Spraying the coating onto the etched texture surface utilizes the anchoring effect of the texture to significantly improve the coating adhesion and prevent the coating from peeling off at high temperatures; at the same time, the synergistic effect of the texture and the coating can reduce the surface friction coefficient, achieve long-lasting non-stick performance, and improve corrosion resistance.
[0034] Both the upper base plate 1 and the lower base plate 2 are made of iron. The inner iron plate has an etched texture to optimize cooking performance, while the outer iron plate provides high thermal conductivity and mechanical strength. The double-layer iron plate composite structure takes into account induction cooker compatibility, rapid thermal response and impact resistance, meeting the needs of diverse cooking scenarios.
[0035] In this embodiment, the process of etching the texture onto the substrate is a mature existing technology and does not require detailed analysis. This application utilizes a newly designed inner bottom pressure etching textured iron sheet solution. After spraying, the raised textured coating is sanded away, while the coating within the grooves is retained. During use, even a steel spatula will not scratch the coating, making it usable with a steel spatula and resistant to scratches. The innovative textured structure increases the anti-stick density, resulting in better anti-stick performance. Food placed on the slightly raised textured surface reduces the contact area with the bottom of the pot, isolating heat and providing physical anti-stick properties.
[0036] The above detailed description is a specific description of a feasible embodiment of the present utility model. This embodiment is not intended to limit the patent scope of the present utility model. All equivalent implementations or modifications that do not depart from the present utility model should be included in the patent scope of this case.
Claims
1. A frying pan, characterized in that: The pan includes a frying pan body, which includes a flat bottom and a rim extending around the outer periphery of the flat bottom; an upper bottom sheet is laminated on the inner surface of the flat bottom, and the upper bottom sheet has an etched texture structure; a lower bottom sheet is laminated on the outer surface of the flat bottom.
2. The frying pan according to claim 1, characterized in that: The etched texture structure includes annular patterns located on the outer edge of the upper substrate and internal patterns located inside the annular patterns; the internal patterns are formed by several continuously and closely arranged regular polygonal units extending radially outward.
3. The frying pan according to claim 2, characterized in that: The annular pattern is formed by a uniformly distributed array of several first grooves. The cross-section of the first groove is a parallelogram, and the edge of the first groove is a raised first edge.
4. The frying pan according to claim 2, characterized in that: The annular pattern has at least two sets.
5. The frying pan according to claim 2, characterized in that: The regular polygonal unit of the internal texture is a regular hexagon. The interior of the regular hexagon is a recessed second groove with a regular hexagonal structure. The edges of the regular hexagon are raised second edges. The second groove is formed by six second edges.
6. The frying pan according to claim 5, characterized in that: The second groove contains a plurality of evenly distributed and protruding cylinders, the height of which is the same as the height of the second edge.
7. The frying pan according to claim 6, characterized in that: There are seven cylinders, six of which form a hexagonal structure within the second groove, with a cylinder positioned at the center of the hexagonal structure.
8. The frying pan according to claim 1, characterized in that: A coating is sprayed onto the etched texture structure of the upper substrate.
9. The frying pan according to claim 1, characterized in that: Both the upper and lower base plates are made of iron.