A type of uncoated grooved non-stick pan

Abstract

A non-stick pan with uncoated grooves includes a stainless steel body. The food-contact surface of the stainless steel body has uniformly distributed grooves. The grooves are arranged in a parallel or radial array. The groove spacing is 0.1–0.6 mm, the protrusion between the grooves is 0.1–0.5 mm, the groove depth is 0.2–0.9 mm, and the longitudinal section of the grooves is wavy. The pan is divided into several small areas, each with grooves arranged in a parallel linear array. The total area of ​​the grooves occupies more than 50% of the total area.

Description

Technical Field

[0001] This utility model relates to the preparation of non-stick pans, and more particularly to the application of an uncoated grooved non-stick pan with an electric griddle. Background Technology

[0002] Currently, non-stick pans generally refer to PTFE (Teflon) coated non-stick cookware. However, the maximum temperature resistance of the PTFE coating cannot exceed 250℃. Above 250℃, PTFE will carbonize and peel off, even falling into the food. Therefore, there are problems such as short coating lifespan, poor resistance to dry burning, and easy peeling, which can also affect the user's health. Existing non-stick pans have a short lifespan. There are also cookware products with a honeycomb mesh surface structure. These non-stick pans have larger honeycomb holes, with a diameter of over 3 mm. The bottom surface of the honeycomb holes is also coated, and the coating area is generally quite large, reaching about 80-90% of the substrate surface area. Therefore, the contact area between the coating and food is also large, resulting in a larger friction surface and limiting the use of spatulas.

[0003] CN 115778164 discloses a non-stick cookware and its manufacturing method. The non-stick cookware includes a pot body with several shallow pits distributed on the inner surface of the pot body. The inner wall and / or bottom wall of the shallow pits have a hard oxide layer. The hard oxide layer has nanoscale micropores, and the edges of all micropores have a nipple-like structure. During actual use, the nanoscale pores absorb air and grease, generating hot air and oil mist during heating, while simultaneously lifting the food. Combined with the fluffy effect achieved by the aforementioned nipple-like structure, the friction between the food and the inner surface of the pot is reduced. A non-stick effect is achieved through physical means without adding a chemical coating, making food cooking healthier for consumers. If the material forming the pot body is titanium, a titanium dioxide hardened layer with a Vickers hardness of not less than HV600 will be formed on its surface after micro-arc oxidation; if the material forming the pot body is aluminum alloy, an aluminum oxide hardened layer with a Vickers hardness of not less than HV1000 will be formed on its surface after micro-arc oxidation. The sheet material is made of aluminum, titanium, or magnesium; the surface of the sheet material with etched or stamped shallow pits is made of aluminum, magnesium, or titanium. However, this material offers no advantages in application.

[0004] Existing technologies also include non-stick pans with an anti-stick structure on the inner wall of the pan body. This anti-stick structure consists of periodically distributed protrusions and / or recesses on the inner wall, with the size of these protrusions and recesses ranging from a few micrometers to tens of micrometers, which is too small. None of these existing technologies can effectively achieve both non-toxicity and non-stick properties. Simply applying a physical non-stick layer to the pan surface is insufficient for long-lasting non-stick performance because the spatula needs to repeatedly rub against the pan surface during each use. Prolonged friction wears down the physical non-stick layer, thus failing to achieve a long-lasting non-stick effect. This problem urgently needs to be solved.

[0005] Existing technologies also include setting grooves on the inner wall surface of the pot, and only placing non-stick coatings or non-stick metal layers in the grooves, in order to reduce the area of ​​the coating and minimize the probability of the coating peeling off due to factors such as scratches. However, the coating of this solution still has the risk of peeling off.

[0006] The applicant has already applied for an electric griddle, application number 2023232150967, but it would be better to use an uncoated grooved non-stick pan for the electric griddle. Summary of the Invention

[0007] To address the aforementioned problems, the purpose of this invention is to provide an uncoated grooved non-stick pan, particularly a low-cost pressed non-stick pan and its application in an electric griddle.

[0008] To achieve the above objectives, the present invention adopts the following technical solution: a non-stick pan with uncoated grooves, comprising a stainless steel pan body, wherein the surface of the stainless steel pan body in contact with food is provided with uniformly distributed grooves; comprising an outer stainless steel layer, wherein the surface of the stainless steel layer is provided with grooves in a parallel array or a radial (radial) array, particularly the pan is divided into several small areas, and each small area groove is a parallel line array of grooves.

[0009] Furthermore, the longitudinal section of the groove is wavy; the groove spacing is 0.1~0.6mm, the protrusion between the grooves is 0.1~0.5mm, and the groove depth is 0.2~0.9mm, especially 0.2~0.6mm.

[0010] The grooves are spaced far apart, and the raised part of the groove is smaller in area than the concave part, making it easier to process.

[0011] Furthermore, each small-area groove is a parallel line array of grooves, and the direction of the small-area groove is perpendicular to the direction of the adjacent groove.

[0012] The maximum dimension of the highest point of the protrusion between adjacent grooves and the lowest point of the groove arc does not exceed 900 micrometers.

[0013] Beneficial Effects: This invention alters the surface structure of the stainless steel food contact layer by setting an array of grooves, giving it excellent anti-stick properties. Compared to a smooth stainless steel surface, the groove array reduces the contact area between the food and the pot. The grooves contain oil and water, reducing the heat directly transferred from the pot to the food, preventing it from sticking due to excessive heat. Furthermore, because the micron-sized grooves are independently set and not interconnected, the oil and water in the pot are constrained by the grooves and surface tension, achieving a non-stick effect without coating; achieving the same effect as existing fluorinated non-stick materials. Simultaneously, the uniform grooves of this application have low manufacturing costs (including material costs far lower than titanium). The uncoated pressed non-stick pan is made by pressing a stainless steel plate into a plate shape using an alloy mold and a groove mold on the inner surface of the stainless steel pot. The uncoated pressed non-stick pan is made by forming a concave pot body from austenitic or martensitic stainless steel plates. No anti-stick coating layer is needed on the surface of the stainless steel pot. Even when stir-fried at high temperatures or when the pan is heated dry, the uncoated non-stick pan does not release any toxic substances or gases, and will not contaminate the food being cooked or the kitchen environment, making cooking safer.

[0014] These features and advantages of the present invention will be disclosed in detail in the following specific embodiments and accompanying drawings. Attached Figure Description

[0015] Figure 1 This is a schematic diagram showing the distribution of concave holes in the pot body according to an embodiment of this utility model. Detailed Implementation

[0016] The present invention will be further described below with reference to the accompanying drawings: embodiments of the present invention are described in detail, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same objects throughout.

[0017] Figure 1 The pot body has a uniform heat distribution layer (aluminum layer) 1 and a stainless steel pot body 2. This embodiment relates to an uncoated pressed non-stick pot, with uniformly distributed grooves of consistent depth 3 being preferable. The grooves can also be distributed more densely on the bottom of the pot than on the edge of the pot; there are protrusions 4 between adjacent grooves.

[0018] Uncoated grooved non-stick pan, including a stainless steel body, with evenly distributed grooves on the food-contacting surface; including an outer stainless steel layer, the surface of which has grooves arranged in a parallel or radial array. Specifically, the pan is divided into several small areas, each with grooves arranged in a parallel array. Each small area can be 20-100 square centimeters; if not divided into small areas, the grooves can also be concentric circles, or radial grooves are also possible.

[0019] The groove is a straight groove with a wavy longitudinal section; the groove spacing (groove width) is 0.1~0.6mm, preferably 0.3~0.5mm; the size of the protrusion between the grooves (the width of the protrusion, measured at approximately half the height of the protrusion) 4 is 0.1~0.5mm, preferably 0.2~0.4mm; the groove depth is 0.2~0.9mm, especially 0.4~0.5mm.

[0020] The grooves are spaced far apart, and the raised part of the groove is smaller in area than the concave part, making it easier to process.

[0021] In a further embodiment, the groove width can be 300, 400, or 500 micrometers. The groove is prepared by pressing a mold made of cemented carbide using a pressure device, resulting in a hardened layer structure for both the groove and the pot body. Alternatively, a uniformly distributed groove mold made of cemented carbide is pressed onto the pot body plate to create a uniformly distributed groove distribution on the pot body.

[0022] The total area of ​​the grooves occupies a large proportion of the entire area, generally greater than 50%. This ensures both the physical non-stick properties of the pan and its lifespan.

[0023] The pot body is made of 304 stainless steel, which is the surface that comes into contact with food. It is a steel-aluminum composite or steel-aluminum-steel composite (referred to as three-layer steel, the purpose of which is to reduce weight and make the heat conduction more even). 316 stainless steel is even better.

[0024] Furthermore, the wavy upper convex arc (the convexity between adjacent grooves) is narrower than the lower concave arc (the groove itself).

[0025] One of the core features of this application is that the area supporting the food (the raised part) accounts for only 30-50% of the total pan body (bottom) area; especially 30-45%. It has excellent non-stick properties and can be further treated with sanding and polishing to reduce the roughness of the inner surface of the pan, reducing the friction between the food and the inner surface, making it smoother to flip food when stir-frying. The non-stick effect is essentially at the level of new PTFE Teflon coating applications. In particular, the manufacturing cost is low, at half the cost of other functional non-stick pans.

[0026] The pot body is concave, formed by pressing a flat plate using a hydraulic press. A handle is attached to the pot body. The back of the stainless steel pot body is laminated with an aluminum layer. When using composite materials, the stainless steel layer is approximately 0.5-1mm thick, while the aluminum layer is approximately 1.5mm thick. This can be achieved through pressing or explosive bonding of stainless steel or titanium with aluminum. The alloy mold has a uniformly grooved mold structure, which can be prepared using electrochemical methods.

[0027] This application can be used not only for various cooking pots and pans, but also for electric griddles.

[0028] Application of the electric griddle: An electric griddle with an uncoated grooved non-stick layer includes upper and lower heating plates, a pot surface, and heating elements. The heating elements are located inside the upper and / or lower heating plate pot surfaces. The upper and lower heating plates are respectively mounted on a top cover and a base. The pot surface structure has evenly distributed protrusions on the lower surface of the upper heating plate and the upper surface of the lower heating plate. The upper and lower heating plate pot surfaces are made of stainless steel or an aluminum composite metal material. The part of the pot surface that contacts the food is the uncoated grooved non-stick layer.

[0029] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention without departing from the principles and spirit of the present invention.

Claims

1. An uncoated grooved non-stick pan, comprising a stainless steel pan body, characterized in that, The stainless steel pot body has evenly distributed grooves on the surface that comes into contact with food; the grooves are arranged in a parallel array or a radial array. The groove spacing is 0.1~0.6mm, the protrusion between the grooves is 0.1~0.5mm, the groove depth is 0.2~0.9mm, and the longitudinal section of the groove is wavy.

2. The non-stick pan according to claim 1, characterized in that, The pot is divided into several small areas, and the grooves in each small area are arranged in a parallel line array.

3. The non-stick pan according to claim 2, characterized in that, The groove depth is 0.2~0.6mm.

4. The non-stick pan according to claim 1, characterized in that, The total area of ​​the grooves accounts for more than 50% of the total area of ​​the region.

5. The non-stick pan according to claim 2, characterized in that, The direction of the small-area groove is perpendicular to the direction of the adjacent groove.

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