Multilayer protective stainless steel non-stick frying pan

Abstract

The utility model discloses a multilayer protection type stainless steel non-stick frying pan, including the pot cover body, still including frying pan body, the frying pan body is by 304 stainless steel shell layer, gradient aluminum core layer, plasma strengthening layer, honeycomb texture stainless steel base, diamond carbon film layer and silica sol layer constitutes, gradient aluminum core layer sets up in the inner surface of 304 stainless steel shell layer, plasma strengthening layer sets up in the inner surface of gradient aluminum core layer, honeycomb texture stainless steel base sets up in the inner surface of plasma strengthening layer, diamond carbon film layer sets up in the inner surface of honeycomb texture stainless steel base, silica sol layer sets up in the inner surface of diamond carbon film layer, frying pan handle, frying pan handle sets up in one side of frying pan body. The utility model discloses six layer composite structure, the good thermal stability of wear resistance and, have gradient heat conduction, physical non -stick and chemical protection three -fold function.

Description

Technical Field

[0001] This utility model relates to the field of kitchenware technology, specifically a multi-layer protective stainless steel non-stick frying pan. Background Technology

[0002] Woks are common round-bottomed cooking utensils in China and Southeast Asia. They have a large opening at the top and are equipped with a handle, making them easy to toss and stir-fry. They are mainly suitable for various cooking methods such as frying, stir-frying, steaming, and stewing. Non-stick woks are cookware that achieve food non-stick properties by coating the bottom with a non-stick coating. This coating mainly relies on reducing direct contact between food and the wok body, making it easier to clean and reducing the amount of oil needed.

[0003] Currently, most non-stick frying pans use Teflon or ceramic materials as non-stick coatings. During cooking, friction between the pan and the spatula is unavoidable. Over time, the non-stick coating will gradually wear down, affecting its performance. Moreover, Teflon coatings decompose at high temperatures, producing harmful substances and are prone to deformation and cracking. Therefore, we propose a multi-layer protective stainless steel non-stick frying pan. Utility Model Content

[0004] The purpose of this invention is to provide a multi-layer protective stainless steel non-stick frying pan to solve the problems of poor wear resistance and thermal stability of the non-stick coating in the non-stick frying pan mentioned in the background art.

[0005] To achieve the above objectives, this utility model provides the following technical solution: a multi-layer protective stainless steel non-stick wok, including a lid body, a lid handle mounted on the surface of the lid body, and a lid sealing ring provided at the edge of the lid body, and further including... The wok body is composed of a 304 stainless steel outer shell layer, a gradient aluminum core layer, a plasma strengthening layer, a honeycomb textured stainless steel substrate, a diamond carbon film layer, and a silica sol layer. The gradient aluminum core layer is disposed on the inner surface of the 304 stainless steel outer shell layer, the plasma strengthening layer is disposed on the inner surface of the gradient aluminum core layer, the honeycomb textured stainless steel substrate is disposed on the inner surface of the plasma strengthening layer, the diamond carbon film layer is disposed on the inner surface of the honeycomb textured stainless steel substrate, and the silica sol layer is disposed on the inner surface of the diamond carbon film layer. A rim is provided at the top edge of the wok body. A wok handle is provided on one side of the wok body, and a handle connector is fixed to one end of the handle, and one end of the handle connector is welded to the wok body.

[0006] Preferably, the gradient aluminum core layer is composed of a copper-aluminum composite layer and a high-silicon aluminum alloy, with the copper-aluminum composite layer located at the center of the bottom of the gradient aluminum core layer and the high-silicon aluminum alloy located on the outside of the copper-aluminum composite layer.

[0007] Preferably, the high-silicon aluminum alloy and the copper-aluminum composite layer are integrally formed, and the thickness of the copper-aluminum composite layer is greater than that of the high-silicon aluminum alloy. Furthermore, the joint between the high-silicon aluminum alloy and the copper-aluminum composite layer has a smooth sloping transition. The thick-bottom and thin-edge structure facilitates the uniform diffusion of high temperature from the bottom of the pot to the side wall, reduces the temperature difference of the entire pot, and solves the problem of "burnt bottom and raw sides".

[0008] Preferably, the plasma strengthening layer is formed by magnetron sputtering to create a micron-sized array of alumina whiskers, and the honeycomb textured stainless steel substrate surface is formed with laser micro-engraving technology to create honeycomb pits. The honeycomb texture forms a steam pad layer, reducing the contact area between the pot and the food, thus achieving an anti-stick effect.

[0009] Preferably, the handle of the pot lid has a curved structure, and the bottom of the handle is provided with a standing part, so that the pot lid can be placed upright on the table, which solves the problem that traditional pot lids are not easy to place.

[0010] Preferably, the surface of the handle connector is provided with an oil-blocking structure, which includes an oil-blocking cover, a threaded hole, a bolt, and a friction clamp.

[0011] Preferably, the oil shield is disposed outside the handle connector, and the oil shield engages with the handle connector through a strip groove at its bottom. The top of the strip groove is in close contact with the upper surface of the handle connector, which facilitates the blocking of splashing oil droplets and solves the problem of scalding hands by splashing oil droplets during cooking.

[0012] Preferably, the threaded hole is located at the bottom of the oil baffle below the strip groove, the bolt is threaded into the inside of the threaded hole, the friction clamp is installed on the top of the bolt, and the friction clamp fits tightly with the lower surface of the handle connector, making the oil baffle easy to disassemble and clean.

[0013] Compared with the prior art, the beneficial effects of this utility model are: The wok body, from the outside in, consists of a 304 stainless steel outer shell, a gradient aluminum core layer, a plasma-reinforced layer, a honeycomb textured stainless steel substrate, a diamond carbon film layer, and a silica sol layer. The 304 stainless steel outer shell provides structural support, while the gradient aluminum core layer provides heat conduction. The gradient aluminum core layer is composed of a copper-aluminum composite layer and a high-silicon aluminum alloy. The copper-aluminum composite layer is located at the bottom of the wok, where the center directly contacts the heat source. The thickened aluminum core allows for rapid heat absorption and storage. The high-silicon aluminum alloy is located on the upper part of the wok wall, primarily responsible for stir-frying. The thinner aluminum core reduces weight, making tossing easier, and accelerates edge heating, preventing food from sticking to the sides due to low temperatures. The thick-bottom, thin-edge structure facilitates even heat diffusion from the bottom to the sides, minimizing temperature differences and solving the problem of "burnt at the bottom, raw at the edges." The plasma-reinforced layer is formed by magnetron sputtering to create a micron-sized array of alumina whiskers, resulting in a robust alumina coating that is resistant to... This wok features a wear-resistant, corrosion-resistant, and high-temperature stable stainless steel base with a honeycomb texture. The honeycomb pattern, created using laser micro-engraving technology, forms honeycomb pits and a steam cushion layer, reducing the contact area between the wok and food for a non-stick effect. The diamond carbon film layer boasts high hardness, a low coefficient of friction, and excellent wear resistance. Filling the surface voids with nano-silica sol particles, it forms a robust protective layer that significantly resists spatula friction, extending its lifespan. The thermal stability and conductivity of the diamond carbon film layer prevent high-temperature deformation and cracking, rapidly dissipating heat for higher-temperature cooking. Furthermore, the uniform and dense film on the diamond carbon film layer reduces surface tension, minimizing food adhesion and preventing oil penetration. The silica sol layer provides chemical protection, with a temperature resistance up to 450℃ and no toxic leaching. The wok body employs a six-layer composite structure, offering excellent wear resistance and thermal stability, and features gradient heat conduction, physical non-stick properties, and chemical protection. Attached Figure Description

[0014] Figure 1 This is a schematic diagram of the main structure of this utility model; Figure 2 This is a cross-sectional view of the wok body of this utility model; Figure 3 For the present utility model Figure 2 Enlarged structural diagram at point A in the middle; Figure 4 This is an enlarged schematic diagram of the gradient aluminum core layer structure of this utility model; Figure 5 This is a top view of the wok body of the present invention. Figure 6 This is a schematic diagram of the wok lid of the present invention in its upright state. Figure 7 This is an enlarged cross-sectional view of the oil-blocking structure of this utility model.

[0015] In the diagram: 1. Wok body; 2. Wok lid; 3. Lid handle; 4. Wok handle; 401. Handle connector; 5. Oil baffle structure; 6. Wok rim; 7. 304 stainless steel outer shell layer; 8. Gradient aluminum core layer; 801. Copper-aluminum composite layer; 802. High-silicon aluminum alloy; 9. Plasma-reinforced layer; 10. Honeycomb textured stainless steel substrate; 11. Diamond carbon film layer; 12. Silica sol layer; 13. Honeycomb pits; 14. Lid sealing ring; 15. Vertical placement part; 16. Oil baffle; 17. Strip groove; 18. Threaded hole; 19. Bolt; 20. Friction clamp. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the technical solutions of the embodiments of this utility model will be clearly and completely described below with reference to the accompanying drawings. Therefore, the following detailed description of the embodiments of this utility model provided in the drawings is not intended to limit the scope of the claimed utility model, but merely to illustrate selected embodiments of the utility model. All other embodiments obtained by those skilled in the art based on the embodiments of this utility model without inventive effort are within the scope of protection of this utility model.

[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 of the present utility model. All other embodiments obtained by those skilled in the art based on the embodiments of the present utility model without creative effort are within the scope of protection of the present utility model.

[0018] Please see Figure 1-7 One embodiment of this utility model provides a multi-layer protective stainless steel non-stick frying pan, including a lid body 2, a lid handle 3 mounted on the surface of the lid body 2, and a lid sealing ring 14 provided at the edge of the lid body 2, and also including... The wok body 1 is composed of a 304 stainless steel outer shell layer 7, a gradient aluminum core layer 8, a plasma strengthening layer 9, a honeycomb textured stainless steel substrate 10, a diamond carbon film layer 11, and a silica sol layer 12. The gradient aluminum core layer 8 is disposed on the inner surface of the 304 stainless steel outer shell layer 7, the plasma strengthening layer 9 is disposed on the inner surface of the gradient aluminum core layer 8, the honeycomb textured stainless steel substrate 10 is disposed on the inner surface of the plasma strengthening layer 9, the diamond carbon film layer 11 is disposed on the inner surface of the honeycomb textured stainless steel substrate 10, and the silica sol layer 12 is disposed on the inner surface of the diamond carbon film layer 11. A rim 6 is provided at the top edge of the wok body 1. Specifically, the wok body 1 consists of a 304 stainless steel outer shell layer 7, a gradient aluminum core layer 8, a plasma-reinforced layer 9, a honeycomb textured stainless steel substrate 10, a diamond carbon film layer 11, and a silica sol layer 12, from the outside to the inside. The 304 stainless steel outer shell layer 7 provides structural support, while the gradient aluminum core layer 8 provides heat conduction. The gradient aluminum core layer 8 is composed of a copper-aluminum composite layer 801 and a high-silicon aluminum alloy 802. The copper-aluminum composite layer 801 is located at the bottom of the wok, where the center of the wok is directly heated by the heat source. The thickened aluminum core can quickly absorb and store heat. The high-silicon aluminum alloy 802 is located on the wok wall, where the upper part of the wok wall mainly undertakes the stir-frying function. The thinner aluminum core reduces weight, making it easier to toss the wok, while also accelerating the heating speed of the edges and preventing food from sticking to the side walls due to low temperatures. The thick bottom and thin edge structure facilitates the even diffusion of high temperature from the bottom of the wok to the side walls, reducing the temperature difference of the entire wok and solving the problem of "burnt bottom and raw edges". The plasma strengthening layer 9 is formed by magnetron sputtering to create a micron-sized alumina whisker array, forming a strong alumina coating that is wear-resistant, corrosion-resistant, and has high-temperature stability. The honeycomb textured stainless steel substrate 10 has honeycomb pits 13 formed on its surface using laser micro-engraving technology. The honeycomb texture forms a steam pad layer, reducing the contact area between the pot and the food, thus achieving an anti-stick effect. The diamond carbon film layer 11 has high hardness, low coefficient of friction, and excellent wear resistance. The diamond carbon film layer 11 fills the surface voids of the coating with nano-silica sol particles to form a strong protective layer, which significantly resists the friction of the spatula and extends the service life. The thermal stability and thermal conductivity of the diamond carbon film layer 11 prevent the coating from deforming and cracking at high temperatures, quickly disperse heat, and support higher temperature cooking requirements. Moreover, the diamond carbon film layer 11 forms a uniform and dense film on its surface, which reduces surface tension, reduces food adhesion, and blocks oil penetration. In addition, it can inhibit the growth of bacteria and mold, improve hygiene and safety, resist ultraviolet rays, and prevent the coating from aging and discoloring. The silica sol layer 12 is a chemical protection film with a temperature resistance of up to 450℃ and no toxic precipitation. The wok body 1 adopts a six-layer composite structure with good wear resistance and thermal stability, and has the triple functions of gradient heat conduction, physical non-stick and chemical protection. The wok handle 4 is located on one side of the wok body 1, and one end of the wok handle 4 is fixed with a handle connector 401, and one end of the handle connector 401 is welded to the wok body 1. The gradient aluminum core layer 8 is composed of a copper-aluminum composite layer 801 and a high-silicon aluminum alloy 802. The copper-aluminum composite layer 801 is located at the center of the bottom of the gradient aluminum core layer 8, and the high-silicon aluminum alloy 802 is located on the outside of the copper-aluminum composite layer 801. The high-silicon aluminum alloy 802 and the copper-aluminum composite layer 801 are integrally formed, and the thickness of the copper-aluminum composite layer 801 is greater than that of the high-silicon aluminum alloy 802, and the joint between the high-silicon aluminum alloy 802 and the copper-aluminum composite layer 801 has a smooth slope transition. The plasma strengthening layer 9 is formed by magnetron sputtering to create a micron-scale alumina whisker array, and the honeycomb textured stainless steel substrate 10 has honeycomb pits 13 formed on its surface by laser micro-engraving technology. The pot lid handle 3 has a curved structure, and the bottom of the pot lid handle 3 is provided with a standing part 15; Specifically, by standing the pot lid 2 upright and placing it on the countertop through the honeycomb recess 13 at the bottom of the pot lid handle 3, the problem of traditional pot lids being difficult to place is solved. The surface of the handle connector 401 is provided with an oil-blocking structure 5, which includes an oil-blocking cover 16, a threaded hole 18, a bolt 19, and a friction clamp 20. The oil baffle 16 is disposed outside the handle connector 401, and the oil baffle 16 is engaged with the handle connector 401 through the strip groove 17 at its bottom, and the top of the strip groove 17 is tightly fitted with the upper surface of the handle connector 401. The threaded hole 18 is located at the bottom of the oil baffle 16 below the strip groove 17. The bolt 19 is threaded into the inside of the threaded hole 18. The friction clamp 20 is installed on the top of the bolt 19. The friction clamp 20 is in close contact with the lower surface of the handle connector 401. Furthermore, when cooking while holding the wok handle 4, the oil-blocking structure 5 at the end of the wok handle 4 acts as an oil-blocking mechanism. The hand is located inside the oil-blocking cover 16, which blocks the splashing oil droplets. The oil-blocking cover 16 is made of aluminum, which is lightweight and easy to clean. Rotating the bolt 19 separates the friction clamp 20 from the handle connector 401, and then moving the oil-blocking cover 16 laterally separates the strip groove 17 from the handle connector 401, so that the oil-blocking cover 16 can be disassembled for easy cleaning. The oil-blocking structure 5 has a simple structure and ingenious design, which solves the problem of scalding hands from splashing oil droplets during cooking.

[0019] In use, the following is the structure of the wok body 1 from the outside to the inside: a 304 stainless steel outer shell layer 7, a gradient aluminum core layer 8, a plasma-reinforced layer 9, a honeycomb textured stainless steel substrate 10, a diamond carbon film layer 11, and a silica sol layer 12. The 304 stainless steel outer shell layer 7 provides structural support, while the gradient aluminum core layer 8 provides heat conduction. The gradient aluminum core layer 8 is composed of a copper-aluminum composite layer 801 and a high-silicon aluminum alloy 802. The copper-aluminum composite layer 801 is located at the bottom of the wok, where the center of the wok is directly heated by the heat source. The thickened aluminum core allows for rapid heat absorption and storage. The high-silicon aluminum alloy 802 is located on the upper part of the wok wall, where the upper part primarily supports the stir-frying function. The thinner aluminum core reduces weight, making tossing easier and accelerating the stirring process. The rapid heating rate prevents food from sticking to the sidewalls due to low temperatures. The thick-bottom, thin-edge structure facilitates even heat diffusion from the bottom to the sidewalls, minimizing temperature differences and solving the problem of "burnt bottom and raw sides." The plasma-enhanced layer 9 is formed by magnetron sputtering to create a micron-sized array of alumina whiskers, resulting in a robust alumina coating that is wear-resistant, corrosion-resistant, and has high-temperature stability. The honeycomb-textured stainless steel substrate 10 uses laser micro-engraving technology to create honeycomb pits 13, forming a steam cushion layer that reduces the contact area between the pot and food, achieving an anti-stick effect. The diamond carbon film layer 11 has high hardness, a low coefficient of friction, and excellent wear resistance. The diamond carbon film layer 11 uses nano-silica sol particles to fill the surface voids of the coating. This forms a robust protective layer, significantly resisting friction from the spatula and extending its service life. The thermal stability and conductivity of the diamond carbon film layer 11 prevent the coating from deforming and cracking at high temperatures, quickly dissipating heat to support higher-temperature cooking requirements. Furthermore, the uniform and dense film formed on the surface of the diamond carbon film layer 11 reduces surface tension, decreases food adhesion, and blocks oil penetration. In addition, it inhibits bacterial and mold growth, improves hygiene and safety, resists ultraviolet rays, and prevents coating aging and discoloration. The silica sol layer 12 provides chemical protection; the film withstands temperatures up to 450℃ and has no toxic leaching. The wok body 1 adopts a six-layer composite structure, offering good wear resistance and thermal stability, and features gradient heat conduction, physical non-stick properties, and chemical protection. Then, the lid 2 is lifted and... The pot lid 2 can be placed upright on the countertop by using the honeycomb recess 13 at the bottom of the pot lid handle 3, which solves the problem of traditional pot lids being difficult to place. In addition, when holding the wok handle 4 for cooking, the oil-blocking structure 5 at the end of the wok handle 4 plays a role in blocking oil. The hand is located inside the oil-blocking cover 16, which blocks the splashing oil droplets. The oil-blocking cover 16 is made of aluminum, which is lightweight and easy to clean. Rotating the bolt 19 separates the friction clamp 20 from the handle connector 401, and then moving the oil-blocking cover 16 horizontally separates the strip groove 17 from the handle connector 401, so that the oil-blocking cover 16 can be disassembled for easy cleaning. The oil-blocking structure 5 has a simple structure and ingenious design, which solves the problem of splattering oil droplets burning the hands during cooking.

[0020] Obviously, the embodiments described above are only some embodiments of this utility model, and not all embodiments. Based on the embodiments of this utility model, all other embodiments obtained by those skilled in the art without creative effort should fall within the protection scope of this utility model.

Claims

1. A multi-layer protective stainless steel non-stick frying pan, comprising a lid body (2), wherein a lid handle (3) is mounted on the surface of the lid body (2), and a lid sealing ring (14) is provided at the edge of the lid body (2), characterized in that: Also includes The wok body (1) is composed of a 304 stainless steel outer shell layer (7), a gradient aluminum core layer (8), a plasma strengthening layer (9), a honeycomb textured stainless steel substrate (10), a diamond carbon film layer (11), and a silica sol layer (12). The gradient aluminum core layer (8) is disposed on the inner surface of the 304 stainless steel outer shell layer (7), the plasma strengthening layer (9) is disposed on the inner surface of the gradient aluminum core layer (8), the honeycomb textured stainless steel substrate (10) is disposed on the inner surface of the plasma strengthening layer (9), the diamond carbon film layer (11) is disposed on the inner surface of the honeycomb textured stainless steel substrate (10), and the silica sol layer (12) is disposed on the inner surface of the diamond carbon film layer (11). A rim (6) is provided at the top edge of the wok body (1). A wok handle (4) is provided on one side of the wok body (1), and a handle connector (401) is fixed at one end of the wok handle (4), and one end of the handle connector (401) is welded to the wok body (1).

2. The multi-layer protective stainless steel non-stick frying pan according to claim 1, characterized in that: The gradient aluminum core layer (8) is composed of a copper-aluminum composite layer (801) and a high-silicon aluminum alloy (802). The copper-aluminum composite layer (801) is located at the center of the bottom of the gradient aluminum core layer (8), and the high-silicon aluminum alloy (802) is located on the outside of the copper-aluminum composite layer (801).

3. A multi-layer protective stainless steel non-stick frying pan according to claim 2, characterized in that: The high-silicon aluminum alloy (802) is integrally formed with the copper-aluminum composite layer (801), and the thickness of the copper-aluminum composite layer (801) is greater than that of the high-silicon aluminum alloy (802), and the joint between the high-silicon aluminum alloy (802) and the copper-aluminum composite layer (801) has a smooth slope transition.

4. The multi-layer protective stainless steel non-stick wok according to claim 1, characterized in that: The plasma strengthening layer (9) is formed by magnetron sputtering to form a micron-sized alumina whisker array, and the surface of the honeycomb textured stainless steel substrate (10) is formed with honeycomb pits (13) by laser micro-engraving technology.

5. A multi-layer protective stainless steel non-stick frying pan according to claim 1, characterized in that: The pot lid handle (3) has a curved structure, and the bottom of the pot lid handle (3) is provided with a standing part (15).

6. A multi-layer protective stainless steel non-stick frying pan according to claim 1, characterized in that: The surface of the handle connector (401) is provided with an oil-blocking structure (5), which includes an oil-blocking cover (16), a threaded hole (18), a bolt (19), and a friction clamp (20).

7. A multi-layer protective stainless steel non-stick frying pan according to claim 6, characterized in that: The oil baffle (16) is disposed outside the handle connector (401), and the oil baffle (16) engages with the handle connector (401) through the strip groove (17) at its bottom, with the top of the strip groove (17) closely fitting the upper surface of the handle connector (401).

8. A multi-layer protective stainless steel non-stick frying pan according to claim 6, characterized in that: The threaded hole (18) is located at the bottom of the oil baffle (16) below the strip groove (17). The bolt (19) is threaded into the inside of the threaded hole (18). The friction clamp (20) is installed on the top of the bolt (19). The friction clamp (20) is in close contact with the lower surface of the handle connector (401).

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