A composite titanium frying pan

Abstract

The utility model discloses a kind of composite titanium frying pan, belong to the technical field of cookware.The composite titanium frying pan solves the problem of poor heat conduction performance of traditional pure titanium pot, by setting heat-conducting aluminum layer, the heat conductivity of pot body is improved, the heat conduction of pot body is uniform, can effectively reduce the generation of oil fume;Meanwhile, by setting magnetic steel layer, so that pot body can be used on gas stove, can also be used on induction cooker, improve the application range of pure titanium pot;At the same time, by setting micropore on titanium layer inside pot body, after pouring oil in pot, oil can enter into micropore to form isolation oil layer, greatly reduce the contact area of food and pot body surface, can effectively reduce the problem of food sticking to pot when cooking, and the depth and diameter of micropore are smaller, food does not appear the problem of micropore blockage, flush conveniently, design scientific and reasonable, simple and novel structure, strong practicality.

Description

Technical Field

[0001] This utility model relates to the field of cookware technology, specifically a composite titanium wok. Background Technology

[0002] Currently, titanium cookware is gaining popularity among families due to its advantages such as light weight, corrosion resistance, wear resistance, and resistance to oxidation. However, most existing titanium cookware is made of pure titanium, which has slightly lower thermal conductivity compared to other materials with better heat transfer properties (such as copper and aluminum). Furthermore, during high-temperature cooking, the lack of a non-stick coating on pure titanium cookware can easily cause food to stick to the bottom.

[0003] To address this, we designed and produced a new type of composite titanium wok. By designing the wok body as a multi-layer composite material of steel, aluminum, and titanium, we can achieve more even heat conduction during cooking and reduce the generation of oil fumes. At the same time, we have micropores on the inner surface of the wok to reduce direct contact between food and the wok body, effectively reducing the problem of food sticking to the wok. Utility Model Content

[0004] The purpose of this invention is to provide a composite titanium wok to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, this utility model provides the following technical solution:

[0006] A composite titanium wok includes a wok body with a handle fixedly mounted on it. The wok body is composed of a titanium layer, an aluminum layer, and a steel layer from the inside out. The titanium layer has multiple micropores on its surface. When oil is poured into the wok body, the oil enters the micropores to form an oil layer, reducing the contact area between the food and the wok body.

[0007] As a further preferred embodiment of this utility model, the aluminum layer is provided with three layers.

[0008] As a further preferred embodiment of this utility model, the steel layer is 430 magnetic steel.

[0009] Compared with the prior art, the beneficial effects of this utility model are:

[0010] This composite titanium wok solves the problem of poor heat conductivity in traditional pure titanium woks. By incorporating a heat-conducting aluminum layer, the wok's thermal conductivity is improved, resulting in more even heat distribution and effectively reducing oil fumes. Simultaneously, the inclusion of a magnetic steel layer allows the wok to be used on both gas stoves and induction cooktops, expanding its versatility. Furthermore, micropores created within the titanium layer allow oil to penetrate and form an insulating layer, significantly reducing the contact area between food and the wok surface. This effectively minimizes food sticking during cooking. The depth of the micropores further reduces the risk of food sticking.

[0011] With its small diameter, it avoids the problem of food clogging the micropores, is easy to rinse, has a scientific and reasonable design, a simple and novel structure, and is highly practical. Attached Figure Description

[0012] Figure 1 This is a cross-sectional view of the composite titanium wok of this utility model;

[0013] Figure 2 for Figure 1 Enlarged structural diagram of the middle pot body;

[0014] Figure 3 This is a simplified cross-sectional diagram of the pot body of this utility model when it includes three titanium layers;

[0015] Figure 4 This is a top view of the composite titanium wok of this utility model.

[0016] In the diagram: 1. Pot body; 2. Pot handle; 3. Titanium layer; 4. Aluminum layer; 5. Steel layer; 6. Micropores. Detailed Implementation

[0017] 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.

[0018] Example 1

[0019] Please refer to Figures 1-4. This embodiment provides a composite titanium wok, including a pot body 1, with a handle 2 fixedly mounted on the pot body 1. The pot body 1 is composed of a titanium layer 3, an aluminum layer 4, and a steel layer 5 from the inside out. Preferably, to ensure good thermal conductivity, as shown in Figure 3, the aluminum layer 4 is provided in three layers. It should be noted that at least one aluminum layer 4 is provided. Depending on actual needs, the number of aluminum layers 4 should be a conventional choice familiar to those skilled in the art, preferably 1-3 layers. In addition, it should be noted that the overall thickness of the pot body 1, and the corresponding thickness of each of the titanium layer 3, aluminum layer 4, and steel layer 5, should be dimensional data that can be easily obtained by those skilled in the art through limited experiments based on the technical solution in this application. This application does not limit the corresponding thickness dimensions.

[0020] The steel layer 5 is preferably made of 430 magnetic steel, allowing the pot to be used on both gas stoves and induction cookers. Figure 4As shown, multiple micropores 6 are formed on the surface of the titanium layer 3, covering the entire surface of the titanium layer 3. When the pot body...

[0021] After oil is poured into the pan (1), it enters the micropores (6) and forms an oil layer, reducing the contact area between the food and the pan body (1), thus reducing the problem of food sticking to the pan. It should also be noted that the size of the micropores (6) should be designed to prevent food from easily clogging them.

[0022] To address the problem of clogged pores and difficulty in cleaning, the preferred micropores 6 have a depth and diameter of 0.035 mm, a center-to-center distance of 0.115 mm between adjacent micropores 6, and a number of 109,800 micropores 6 in a single pot body. This prevents food residue from clogging the micropores 6, allowing for easy cleaning of the pot surface with just water, achieving a good non-stick and easy-to-clean effect. It should be noted that the dimensions and number of the micropores 6 described above are conventional designs familiar to those skilled in the art. Other suitable dimensions can be selected according to actual needs, and this application will not elaborate further. Furthermore, in practical applications, when used with a non-porous lid, the pot body 1 allows for low-heat, constant-temperature cooking with minimal water. Water is less likely to overflow, and an oil-isolating layer exists between the pot body 1 and the food, preventing sticking and improving cooking results.

[0023] It should be noted that the above embodiments are only specific and clear descriptions of the technical solutions and features of this application. Solutions or features that are prior art or common knowledge to those skilled in the art will not be described in detail in the above embodiments.

[0024] Furthermore, the technical solutions of this application are not limited to the above embodiments. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other implementation methods that can be understood by those skilled in the art.

Claims

1. A composite titanium wok, comprising a wok body (1), wherein a handle (2) is fixedly disposed on the wok body (1), characterized in that, The pot body (1) is composed of a titanium layer (3), an aluminum layer (4) and a steel layer (5) from the inside to the outside. The titanium layer (3) has multiple micropores (6) on its surface. When oil is poured into the pot body (1), the oil enters the micropores (6) to form an oil layer, reducing the contact area between the food and the pot body (1).

2. The composite titanium wok according to claim 1, characterized in that, The aluminum layer (4) has three layers.

3. The composite titanium wok according to claim 1, characterized in that, The steel layer (5) is 430 magnetic steel.

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