A new non-stick cookware based on diamond fixation

Abstract

The utility model discloses a novel non-stick cookware based on diamond fixation belongs to kitchen utensil manufacturing technical field, including the pot base layer, transition layer, diamond layer and non-stick resin layer, and the pot base layer is metal material quality, and the transition layer is compounded in the inner surface of pot base layer and is made of metal alloy, and the diamond layer is fixed in the inner surface of pot base layer by multiple diamond particle monomers or groups through the transition layer, and the non-stick resin layer is filled in the gap between the diamond particle of diamond layer, and makes diamond particle monomer or group's top end face be in exposed state. The utility model discloses non-stick cookware structure firm, heat conduction is even, and the wear resistance is strong, and through the metallurgical chemical combination of diamond layer and metal pot base layer, realizes the long -efficiency non -stick of cookware and high durability.

Description

Technical Field

[0001] This utility model belongs to the field of kitchenware manufacturing technology, specifically relating to a novel non-stick cookware based on diamond bonding. Background Technology

[0002] The principle behind existing non-stick pans is to apply a non-stick material to the inner surface of the pan to achieve non-stick properties between the pan and food. These non-stick materials mainly include two types: polytetrafluoroethylene (PTFE) coating and ceramic coating. While products of these types are currently available, they all have certain limitations in application. For example, PTFE coatings have poor high-temperature resistance and relatively low coating strength; ceramic coatings require high maintenance and are prone to cracking or peeling, and the silicone-based adhesive within the coating can still volatilize at high temperatures, affecting durability. While existing stainless steel pans have good wear and corrosion resistance, their heat distribution is uneven, resulting in significantly lower non-stick performance compared to existing non-stick pans. Furthermore, some "zero-coating" non-stick pans, such as titanium alloy pans and nitrided iron pans, utilize the smooth and dense nature of the metal surface to achieve a certain level of non-stick performance with less oil. They can be used with metal spatulas and have some wear resistance, but these pans still require meticulous maintenance, and the wear-resistant or non-stick surface layer is prone to loss or reduction of its non-stick properties. Although attempts have been made to add diamond particles to the coating to improve performance, the weak bonding between diamonds and the substrate has prevented the full realization of their superior properties. Therefore, there is an urgent need for a cookware structure that combines high thermal conductivity, high wear resistance, strong non-stick properties, and long service life. Utility Model Content

[0003] Technical problem to be solved: In view of the problems existing in the background technology, this utility model provides a new type of non-stick cookware based on diamond bonding. The non-stick cookware has a solid structure, uniform heat conduction, and strong wear resistance. Through the metallurgical and chemical bonding between the diamond layer and the metal pot base, the cookware achieves long-term non-stick performance and high durability.

[0004] Technical solution: The present invention provides a novel non-stick cookware based on diamond bonding, comprising: The base layer of the pot is made of metal. A transition layer, which is laminated onto the inner surface of the pot base layer, is made of a metal alloy; A diamond layer, wherein multiple diamond particles, either as monomers or aggregates, are fixed to the inner surface of the pot base layer through the transition layer; A non-stick resin layer is provided, which fills the gaps between the diamond particles in the diamond layer and exposes the top surfaces of the individual diamond particles or agglomerates.

[0005] Preferably, the material of the pot base layer is one of stainless steel, carbon steel, pure iron or copper; the stainless steel is austenitic stainless steel, ferritic stainless steel or composite layer stainless steel.

[0006] Preferably, the diamond particles are synthetic or natural diamonds with a particle size range of 0-125 micrometers.

[0007] Preferably, the diamond particles are spherical or near-spherical, and the cutting edges of the face are blunted, with their surfaces coated with an active element selected from titanium, chromium, or silicon.

[0008] Preferably, the diamond particle agglomerates are agglomerates formed by the aggregation of nano-diamond particles, and the particle size of the agglomerates is 25-90 micrometers.

[0009] Preferably, the transition layer is a copper-based alloy layer or a silver-based alloy layer.

[0010] Preferably, the height at which the tip of the diamond particle monomer or agglomerate protrudes above the surface of the transition layer does not exceed 60% of its average particle size.

[0011] Preferably, the non-stick resin layer is an organosilicon resin, specifically a two-component addition-curing thermosetting food-grade liquid silicone rubber.

[0012] Preferably, the diamond particles or agglomerates are arranged in a single layer on the inner surface of the pot base layer, and the center-to-center distance between the particles or agglomerates is not greater than 1.4 times the average particle size.

[0013] Preferably, the bottom surface of the pot base layer is provided with a magnetically conductive stainless steel layer.

[0014] Compared with the prior art, the present invention has at least the following beneficial effects: 1. The diamond layer used in this utility model is heated at high temperature and, under vacuum or inert gas protection, the alloy of the transition layer melts and reacts chemically with the carbon elements on the surface of the diamond particles to form carbides, which are then firmly fixed to the inner surface of the pot base. A non-stick resin layer is filled between the diamond particles. Based on the high hardness, high thermal conductivity, and chemical inertness of the diamond layer, when the pot is heated, the surface of the diamond layer directly contacts the food, preventing the food from sticking. It also provides uniform heat conduction, significantly reducing the heating temperature of the silicone material and effectively protecting its service life. Furthermore, the high wear resistance of the diamond layer ensures the pot's ultra-long service life. 2. The transition layer used in this non-stick cookware achieves a firm bond between the diamond layer and the base layer of the pot through a metallurgical chemical reaction, ensuring the firm adhesion of the diamond particles and preventing the diamond particles from falling off, thus extending the service life of the cookware. 3. The diamond layer uses organic silicon material to fill the gaps between diamond particle monomers or agglomerates to form a non-stick resin layer, and keeps the top of the diamond particle monomers or agglomerates in the diamond layer in an exposed state, so as to achieve good contact between the food material and the diamond layer, reduce the contact between the non-stick resin layer and the food, and enhance the non-stickness of the cookware while improving the adhesion strength of the diamond layer and making it safe and harmless. 4. This non-stick cookware has a simple structure, is suitable for various pot base materials, and has flexible processing technology. Attached Figure Description

[0015] Figure 1 This is a cross-sectional view of the non-stick cookware of Embodiment 1 of this utility model along its thickness direction; Figure 2 This is a cross-sectional view of the non-stick cookware of Embodiment 2 of this utility model along its thickness direction; Figure 3 This is a cross-sectional view of the non-stick cookware of Embodiment 3 of this utility model along its thickness direction.

[0016] Reference numerals: 1. Pot base layer; 2. Transition layer; 3. Diamond layer; 4. Non-stick resin layer; 5. Nano diamond particles; 6. Diamond particle clusters; 7. Magnetic stainless steel layer; 8. Diamond particle monomers. Detailed Implementation

[0017] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the following will be described in conjunction with the accompanying drawings. Figures 1-3 The technical solutions of the embodiments of this utility model are clearly and completely described below. Obviously, the described embodiments are only some, not all, of the embodiments of this utility model. All other embodiments obtained by those skilled in the art based on the described embodiments of this utility model are within the protection scope of this utility model.

[0018] Example 1: As Figure 1As shown, this utility model discloses a novel non-stick cookware based on diamond adhesion. The non-stick cookware includes a base layer 1, a transition layer 2, a diamond layer 3, and a non-stick resin layer 4. The base layer 1 is made of metal, and its material can be stainless steel, carbon steel, pure iron, or copper. The choice of material for the non-stick cookware is convenient and can meet most household needs. For example, commonly used stainless steel cookware on the market uses austenitic stainless steel, ferritic stainless steel, or composite layered stainless steel. It should be noted that stainless steel is preferred as the base material for the pot to further prevent rust and corrosion, and reduce problems such as rust stains caused by cleaning and use. The transition alloy layer used can not only diffuse and bond with stainless steel, but also with carbon steel, iron, copper and other materials. The reaction is essentially the same. It is just that stainless steel has better rust and corrosion resistance, so stainless steel is preferred. Among stainless steel materials, 304 stainless steel and 316 or 316L stainless steel are preferred because they have better resistance to acid and alkali corrosion. Other steels or iron or copper such as carbon steel, alloy steel, pure iron, and copper can also be used to achieve the effect of the surface diamond layer, which is also within the scope of this patent.

[0019] The transition layer 2 is laminated onto the inner surface of the pot base 1 and is made of a metal alloy. In a preferred embodiment, the transition layer 2 is a copper-based alloy layer or a silver-based alloy layer; wherein, the copper-based alloy composition includes: 3%-10% tin, 2.5%-8% titanium, and the balance being copper; the silver-based alloy composition includes: 66%-72% silver, 25%-29% copper, and 3%-5.5% titanium. The transition layer used in this non-stick cookware achieves a firm bond between the diamond layer and the pot base through a metallurgical chemical reaction, ensuring the firm adhesion of the diamond particles and preventing the diamond particles from falling off, thereby extending the lifespan of the cookware. It should be noted that the composition of the copper-based transition layer is copper-tin-titanium, where copper is an essential trace element for the human body, and is safe as long as the migration amount does not exceed the standard; similarly, metallic tin and its inorganic salts have extremely low oral toxicity and are difficult to be absorbed by the intestines; titanium is recognized as one of the most biocompatible metals, widely used in medical implants, and is extremely stable and safe. In the transition alloy layer, titanium can chemically and metallurgically bond with diamond under a protective atmosphere to form titanium carbide. This carbide firmly connects the diamond to the transition alloy. Furthermore, the titanium in the transition alloy can diffuse and bond with the pot base material under reaction conditions. Thus, the diamond layer and the pot base are firmly connected through the transition alloy layer. Similarly, the silver in the silver-based alloy transition layer has antibacterial properties. The safety of these transition layer elements makes their application in cookware possible.

[0020] The diamond layer 3 consists of multiple diamond particle monomers 8, which are arranged in a single layer on the inner surface of the pot base. The diamond particles are either synthetic or natural diamonds, with a particle size ranging from 0 to 125 micrometers. The distribution of the diamond particles on the inner surface of the pot can be of a single particle size or a mixed particle size, that is, large and small diamond particles are distributed simultaneously on the inner surface of the pot. The diamond particles are spherical or nearly spherical, and the cutting edges of the profiles are blunted. Their surfaces are coated with an active element selected from titanium, chromium, or silicon. The coating on the surface of the diamond particles can form carbides with the diamond particles under vacuum brazing conditions, which facilitates the bonding between the diamond particles and the alloy material and further improves the bonding strength. The center-to-center spacing of diamond particles should not exceed 1.4 times the average particle size. The distribution of diamond particles can be uniform and disordered, or arranged according to a certain pattern. If the gap between diamond particles is too large, it will be easy for the non-stick resin layer to come into contact with the food. This will prevent special foods from impacting the gap of the diamond layer too much and wearing down the silicone non-stick resin. If the gap between diamond particles is too small, it will be difficult to apply the non-stick resin layer or there will be too few of them, which will reduce the adhesion strength of the diamond particles.

[0021] The non-stick resin layer 4 fills the gaps between the diamond particles in the diamond layer 3, exposing the top surface of the diamond particle monomers. In a preferred embodiment, the height of the diamond particle monomer tip exposed above the transition layer surface does not exceed 60% of its average particle size. In a preferred embodiment, the non-stick resin layer 4 is an organosilicon resin, a two-component addition-curing (platinum catalyst) thermosetting food-grade liquid silicone rubber, comprising component A and component B; wherein, component A is a vinyl-containing polyorganosiloxane, typically a vinyl-terminated or side-chain-containing polysiloxane, which forms the main skeleton of the reaction and provides the main structure of the cured product; component B is a hydrogen-containing silicone oil (polyorganohydrosiloxane), containing active Si-H bonds in its molecule; a crosslinking agent (curing agent) forms a crosslinking network with the vinyl group of component A through a hydrosilylation reaction; the platinum catalyst (platinum catalyst) is typically a platinum complex that catalyzes the hydrosilylation reaction and lowers the activation energy of the reaction; the organosilicon resin is advantageous because it is fluoride-free and human-friendly. The diamond layer uses silicone material to fill the gaps between diamond particle monomers or agglomerates to form a non-stick resin layer, and keeps the tops of the diamond particle monomers or agglomerates in the diamond layer exposed, so as to achieve good contact between the food material and the diamond layer, reduce the contact between the non-stick resin layer and the food, and enhance the non-stick properties of the cookware while improving the adhesion strength of the diamond layer, and is safe and harmless.

[0022] The diamond layer used in this invention is heated at high temperature under vacuum or inert gas protection. The alloy of the transition layer melts and reacts with the carbon elements on the surface of the diamond particles to form carbides, which are then firmly fixed to the inner surface of the pot base. A non-stick resin layer fills the gaps between the diamond particles. Based on the high hardness, high thermal conductivity, and chemical inertness of the diamond layer, when the pot is heated, the surface of the diamond layer directly contacts the food, preventing the food from sticking. It also provides uniform heat conduction, significantly reducing the heating temperature of the silicone material and effectively protecting its service life. Furthermore, the high wear resistance of the diamond layer ensures the pot's ultra-long service life.

[0023] Example 2: As Figure 2 As shown, the main difference from Example 1 is that in this example, the diamond layer 3 is composed of multiple diamond particle clusters 6 arranged in a single layer on the inner surface of the pot base layer. Each diamond particle cluster is an agglomeration of nano-diamond particles 5, wherein the particle size of the nano-diamond particles is 3-200 nanometers, and the particle size of the agglomerate is 25-90 micrometers. The center-to-center spacing of the diamond particle clusters 6 is no more than 1.4 times the average particle size to maintain the tightness between the diamonds and prevent special ingredients from excessively impacting the gaps in the diamond layer and abrading the silicone non-stick resin. Alternatively, different particle sizes can be arranged, with the height difference between the large and small diamond particles used to fill the silicone non-stick resin. Similarly, the spacing L of the large diamond particles is less than 1.4 times the average particle size of the large diamond particles. The same diamond particle clusters are fixed to the inner surface of the pot base layer 1 through the transition layer 2; the height of the top of the diamond particle cluster protruding from the surface of the transition layer does not exceed 60% of its average particle size. It should be noted that even using a single layer of nano diamond particles can achieve a certain level of non-stick and wear-resistant properties, but if the thickness is too thin, it is difficult to provide an effective protective layer. Therefore, agglomerated diamond particles are used to achieve a certain coating thickness. The closer the shape of the agglomerated diamond particles is to spherical, the better, as this can further reduce surface energy and reduce the friction between the diamonds and the food.

[0024] Example 3: As Figure 3 As shown, the main difference from Embodiment 1 and Embodiment 2 is that a magnetically conductive stainless steel layer 7 is provided on the bottom surface of the pot base 1. This magnetically conductive stainless steel layer 7 further expands the application scenarios of the non-stick cookware, such as its use on an induction cooker.

[0025] It should be noted that the specific selection of materials for the pot base layer, transition layer, diamond layer and non-stick resin layer in the above embodiments are all based on conventional materials used in the processing and manufacturing of this invention. The innovation of this invention lies in the improvement of the non-stick cookware structure and the combination of conventional materials, rather than in the selection of specific materials used.

[0026] The above are preferred embodiments of this utility model. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of this utility model, and these improvements and modifications should also be considered within the protection scope of this utility model.

Claims

1. A novel non-stick cookware based on diamond bonding, characterized in that, include: The pot base layer (1) is made of metal. The transition layer (2) is composited on the inner surface of the pot base layer (1) and is made of a metal alloy; Diamond layer (3), which consists of multiple diamond particles or aggregates fixed to the inner surface of the pot base layer (1) through the transition layer (2); A non-stick resin layer (4) is filled in the gaps between the diamond particles in the diamond layer (3), and the top surfaces of the diamond particle monomers or agglomerates are exposed.

2. The novel non-stick cookware based on diamond bonding according to claim 1, characterized in that, The material of the pot base layer (1) is one of stainless steel, carbon steel, pure iron or copper; the stainless steel is austenitic stainless steel, ferritic stainless steel or composite layer stainless steel.

3. The novel non-stick cookware based on diamond bonding according to claim 1, characterized in that, The diamond particles are either synthetic or natural diamonds, with a particle size ranging from 0 to 125 micrometers.

4. The novel non-stick cookware based on diamond bonding according to claim 3, characterized in that, The diamond particles are spherical or near-spherical, and the cutting edges of the surface are blunted.

5. The novel non-stick cookware based on diamond bonding according to claim 1, characterized in that, The diamond particle agglomerates are aggregates formed by the aggregation of nano-diamond particles, with an agglomerate particle size of 25-90 micrometers.

6. The novel non-stick cookware based on diamond bonding according to claim 1, characterized in that, The transition layer (2) is a copper-based alloy layer or a silver-based alloy layer.

7. The novel non-stick cookware based on diamond bonding according to claim 1, characterized in that, The height at which the tip of the diamond particle monomer or agglomerate protrudes from the surface of the transition layer does not exceed 60% of its average particle size.

8. The novel non-stick cookware based on diamond bonding according to claim 1, characterized in that, The non-stick resin layer (4) is an organosilicon resin, which is a two-component addition-curing thermosetting food-grade liquid silicone rubber.

9. The novel non-stick cookware based on diamond bonding according to claim 1, characterized in that, The diamond particles, whether monomers or agglomerates, are arranged in a single layer on the inner surface of the pot base, and the center-to-center distance between the monomers or agglomerates is no greater than 1.4 times the average particle size.

10. The novel non-stick cookware based on diamond bonding according to claim 1, characterized in that, The bottom surface of the pot base layer (1) is provided with a magnetic stainless steel layer (7).

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