Coating-free non-stick wok

Abstract

Disclosed in the present utility model is a coating-free non-stick wok, comprising a wok body. A non-stick area is formed on an inner surface of the wok body; the non-stick area comprises a plurality of concave-convex cells connected to each other; each concave-convex cell comprises a plurality of first convex edges and a concave portion defined by the plurality of first convex edges; the concave portion comprises a concave bottom surface and concave side surfaces; the concave bottom surface and the first convex edges are opposite to each other and are connected by means of the convex side surfaces; and an included angle between each convex side surface and the convex bottom surface is greater than 90°. The coating-free non-stick wok of the present utility model has a better non-stick effect, and prevents food from clogging the concave-convex cells.

Description

A type of uncoated non-stick pan Technical Field

[0001] This utility model relates to the technical field of uncoated non-stick cookware, specifically to an uncoated non-stick pan. Background Technology

[0002] Uncoated nonstick pans are becoming increasingly popular in daily life due to their safer and healthier performance compared to coated nonstick pans.

[0003] In existing technologies, by setting oil-retaining micropores at the bottom of the pot, the contact area between food and the bottom of the pot is reduced, and a physical non-stick barrier is established, achieving a non-stick effect without spraying a chemical non-stick coating.

[0004] However, in the case of non-stick pans with oil-retaining micropores, the micropores are easily clogged during actual use, affecting the non-stick effect and lifespan of the pan.

[0005] Utility Model Content

[0006] This invention aims to address one of the technical problems in related technologies to a certain extent. Therefore, this invention provides an uncoated non-stick pan with better physical non-stick properties.

[0007] To achieve the above objectives, the first aspect of this utility model discloses an uncoated non-stick pan, including a pan body, wherein a non-stick area is formed on the inner surface of the pan body, wherein the non-stick area includes a plurality of interconnected concave and convex units, each of the concave and convex units including a plurality of first convex ridges and a recessed portion formed by the plurality of first convex ridges, the recessed portion including a recessed bottom surface and a recessed side surface, the recessed bottom surface and the first convex ridges being opposite to each other and connected through the recessed side surface, and the included angle between the recessed side surface and the recessed bottom surface being greater than 90°.

[0008] In this technical solution, compared with the structure of the oil-retaining micropores in existing uncoated non-stick cookware, the size of the concave-convex unit in this application is smaller, reducing the possibility of food entering the concave-convex unit; in addition, the first convex ridge and the concave bottom surface are connected by the concave side surface, and the included angle between the concave side surface and the concave bottom surface is greater than 90°, forming an inclined structure on the concave side surface, which can reduce the possibility of clogging compared with the straight-wall structure of the oil-retaining micropores in the prior art; moreover, this technical solution limits the size of the first convex ridge, and compared with the structure of the oil-retaining micropores in the prior art, the size of each concave-convex unit is smaller, and in each concave-convex unit, the size of the first convex ridge is close to a line, which can minimize the contact area with food and improve the non-stick effect of the cookware.

[0009] Furthermore, the recessed bottom surface is set as a rectangle, and the first convex ridge is set to correspond one-to-one with the side edge of the recessed bottom surface.

[0010] Furthermore, the opening size of the recess is between 0.2 mm and 0.8 mm.

[0011] Furthermore, the angle between the recessed side surface and the recessed bottom surface is between 120° and 180°. This gives the recessed side surface a greater inclination, better preventing food from clogging the recessed unit and facilitating cleaning.

[0012] Furthermore, the area of ​​all the first protrusions within the non-stick area accounts for 5% to 10% of the total area of ​​the non-stick area. Reducing the area proportion of the first protrusions in the non-stick area further reduces the contact area with food and improves the non-stick effect.

[0013] Furthermore, the width of the first protruding ridge is between 0.1 mm and 0.3 mm.

[0014] Furthermore, the height difference between the first convex ridge and the recessed bottom surface is between 0.1 mm and 0.3 mm.

[0015] Furthermore, the inner surface of the pot body also includes a first region disposed at the edge of the pot body, and an annular dividing area is provided between the first region and the non-stick area.

[0016] Furthermore, the surface of the non-stick area is nitrided to form a nitrided layer, and the surface of the first area is oxidized to form an oxide layer. This increases the hardness of the non-stick area, improves wear resistance, and ensures the non-stick properties of the pan last longer.

[0017] Furthermore, two adjacent concave-convex units are connected by one of the first protruding ridges. The top surfaces of the concave-convex units are connected only by the first protruding ridge, minimizing the contact area with the food.

[0018] Furthermore, the recessed bottom surface is set as a rectangle, and the first protruding edge is set one-to-one with the side edge of the recessed bottom surface, and each first protruding edge is connected to the corresponding side edge of the recessed bottom surface through the recessed side surface.

[0019] Furthermore, the raised and recessed units are formed by embossing.

[0020] Furthermore, the substrate of the pot body is a multi-layer composite structure comprising a titanium metal layer and an aluminum metal layer, wherein the titanium metal layer is formed on the inner surface of the pot body and forms the non-stick area.

[0021] Furthermore, the substrate of the pot body is a multi-layer composite structure comprising a titanium metal layer, an aluminum metal layer, and a steel metal layer, wherein the aluminum metal layer is located between the titanium metal layer and the steel metal layer, and the titanium metal layer is formed as the inner surface of the pot body and forms the non-stick area.

[0022] These features and advantages of this utility model will be disclosed in detail in the following specific embodiments and accompanying drawings. The preferred embodiments or means of this utility model will be shown in detail in conjunction with the accompanying drawings, but are not intended to limit the technical solutions of this utility model. In addition, each of these features, elements and components appearing in the following text and drawings is multiple and is labeled with different symbols or numbers for convenience, but all represent parts with the same or similar structure or function. Attached Figure Description

[0023] The present invention will be further described below with reference to the accompanying drawings:

[0024] Figure 1 is an overall structural diagram of one embodiment of the present invention;

[0025] Figure 2 is an enlarged view of point A in Figure 1 of this utility model (interface diagram of concave and convex units);

[0026] Figure 3 is an enlarged view of point B in Figure 2 of this utility model (schematic diagram of the angle between the concave bottom surface and the concave side surface);

[0027] Figure 4 is a schematic diagram of the structure of multiple concave and convex units connected together in this utility model (the plate is not stretched);

[0028] Figure 5 is a structural diagram of one of the concave and convex units of this utility model.

[0029] in,

[0030] 10. Pot body; 11. Titanium metal layer; 12. Aluminum metal layer; 13. Steel metal layer; 14. First area; 15. Boundary area; 16. Non-stick area;

[0031] 20. Concave-convex unit; 21. First convex ridge; 22. Concave bottom surface; 23. Concave side surface. Detailed Implementation

[0032] The embodiments of this utility model are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described are intended to explain this utility model and should not be construed as limiting it.

[0033] The terms "an embodiment," "example," or "trademark" used in this specification refer to a particular feature, structure, or characteristic described in connection with the embodiment itself that may be included in at least one embodiment disclosed in this utility model. The phrase "in an embodiment" appearing in various places throughout the specification does not necessarily refer to the same embodiment.

[0034] One embodiment of this utility model discloses an uncoated non-stick pan, as shown in Figures 1, 2, and 3. The pan includes a body 10, with a non-stick area 16 formed on its inner surface. The non-stick area 16 includes a plurality of interconnected concave-convex units 20. Each concave-convex unit 20 includes a plurality of first protruding ridges 21 and a recessed portion formed by the plurality of first protruding ridges 21. The recessed portion includes a recessed bottom surface 22 and a recessed side surface 23. The recessed bottom surface 22 is connected to the first protruding ridges 21 through the recessed side surface 23. The angle between the recessed side surface 23 and the recessed bottom surface 22 is greater than 90°.

[0035] Figure 5 shows the structure of one concave-convex unit 20, and Figure 4 shows the structure of multiple concave-convex units 20 connected to each other.

[0036] In practical use, the raised and recessed units 20 on the inner surface of the pot body 10 provide a non-stick effect. This non-stick effect is achieved through the structure of the raised and recessed units 20 themselves. These units reduce the contact area between the inner surface of the pot body 10 and the food, thus preventing food from sticking to the inner surface. By providing recesses, when cooking with the uncoated non-stick pot, the mixture of oil and water preferentially enters the recesses. As the pot body 10 is heated, the high-temperature steam generated by the oil and water mixture lifts the food from the bottom, further preventing it from sticking to the inner surface of the pot body 10.

[0037] In this embodiment, since the length and width of the first convex ridge 21 are relatively small, small-volume food items can be prevented from entering the recess and clogging it. Furthermore, the first convex ridge 21 and the bottom surface 22 of the recess are connected by a recessed side surface 23. The angle between the recessed side surface 23 and the bottom surface 22 is greater than 90°, and the recessed side surface 23 is an inclined surface, which reduces the width of the first convex ridge 21. Multiple concave-convex units 20 are interconnected, meaning that adjacent concave-convex units share the first convex ridge 21, further reducing the width of the first convex ridge. Specifically, referring to Figure 4, the recessed side surfaces 23 of two adjacent concave-convex units 20 are connected by the same first convex ridge 21. Theoretically, the first convex ridge 21 can be a pointed structure. Compared with the uncoated nonstick pans with oil-retaining microporous structures in related technologies, the uncoated nonstick pan provided in this application embodiment has a smaller size of the concave-convex unit 20, which can reduce the possibility of food entering the concave-convex unit 20, and also makes it easier to clean the nonstick pan after cooking, avoiding food residue remaining in the concave-convex unit 20.

[0038] As an alternative implementation, the side length of the opening of the recess can be between 0.2 mm and 1 mm. Further, the opening size of the recess is between 0.2 mm and 0.8 mm.

[0039] In this embodiment, the opening size of the recessed portion is limited. The opening size of the recessed portion formed by the enclosing of several first protruding ridges 21 is no greater than 0.8 mm. This refers to the maximum opening size at the top of the recessed portion not exceeding 0.8 mm. For example, when the opening shape of the recessed portion is circular, the diameter of the recessed portion is no greater than 0.8 mm. When the opening shape of the recessed portion is rectangular, the maximum diagonal length of the recessed portion is no greater than 0.8 mm. The opening size of the recessed portion limited in this embodiment is smaller than the size of the structure with oil-storing micropores in related technologies (in related technologies, the size of oil-storing micropores is generally 2-3 mm). When cooking food using the uncoated non-stick pan provided in this embodiment, even smaller ingredients cannot enter the recessed portion from the top opening, thus preventing food from clogging the recessed portion. The opening size of the recessed portion is no less than 0.2 mm, which avoids the processing difficulties or high processing costs caused by excessively small concave and convex units.

[0040] The embodiments of this application mainly limit the maximum size of the opening of the recess, and do not specifically limit the minimum size of the recess, as long as it is as small as possible within the range allowed by the processing technology.

[0041] It is worth noting that, compared with the vertical oil storage micropores on the side wall, this embodiment sets an inclined concave side. With the same width at the bottom of the concave part, the width of the first convex ridge 21 between two adjacent concave parts can be reduced. This reduces the contact area between the pot body 10 and the food during cooking while ensuring the strength of the pot body 10, thereby improving the non-stick effect.

[0042] In this embodiment, the specific shape of the concave and convex unit 20 is not specifically limited. In the specific design, the opening shape of the concave and convex part can be circular, rectangular or regular hexagonal, etc., as long as the size of the concave and convex unit 20 and the inclined structure of the concave side 23 mentioned above are met.

[0043] In one embodiment of this utility model, the angle between the recessed side surface 23 and the recessed bottom surface 22 is between 120° and 180°. Referring to the angle θ in Figure 3, in this embodiment, the bottom area of ​​the recessed portion of each concave-convex unit 20 is small, and the area of ​​the opening of the recessed portion is larger than the bottom area. In this way, within a limited area of ​​the inner surface of the pot body 10, the area occupied by the top of the concave-convex unit 20 is minimized while ensuring the oil storage capacity of the concave-convex unit 20.

[0044] In this embodiment, the inclination angle of the concave slope relative to the concave bottom surface 22 is limited. It can be seen that the width of the first convex ridge 21 at the top of the concave part in this embodiment is much smaller than the width of the bottom of the concave part. In this way, the width of the root of the concave part is larger, which can ensure the overall strength of the concave-convex unit 20. The top of the concave-convex unit (i.e., the first convex ridge 21) is approximately a pointed structure, which reduces the contact area with food and improves the non-stick effect.

[0045] As an optional implementation, when the angle between the recessed side surface 23 and the recessed bottom surface 22 is 120°, the angle between the recessed side surface 23 and the convex direction of the concave-convex unit 20 is 30°. In this case, the recessed side surface 23 is steeper, and the opening at the top of the recess is slightly larger than the bottom surface 22. Moreover, since the overall size of the concave-convex unit 20 in this invention is smaller than the size of the oil-retaining micropores in non-stick pans in related technologies, even if the opening at the top of the recess is slightly larger than the bottom surface area of ​​the recess, food is less likely to remain in the recess.

[0046] This invention, by designing the recessed side 23 of the recessed portion as a sloping structure, can prevent food from clogging the recessed portion during cooking. Furthermore, the sloping structure facilitates the removal of substances (e.g., food residue) from the recessed portion when cleaning the cookware. As mentioned above, the sloping structure of the recessed portion can also reduce the width of the first protruding ridge 21 at the top of the recessed portion. With a fixed overall area of ​​the recessed portion, the larger the angle between the recessed side 23 and the recessed bottom surface 22, the smaller the width of the first protruding ridge 21 at the top of the concave-convex unit 20, thus reducing the area proportion of the first protruding ridge 21 in the entire concave-convex unit 20. When manufacturing a non-stick pan, the total area of ​​the non-stick zone 16 is fixed. Given a fixed area of ​​the concave-convex unit 20, the first protruding ridge 21 can reduce the contact area with food during cooking, improving the non-stick effect.

[0047] In one embodiment of this utility model, the sum of the areas of all the first protruding ridges 21 within the non-stick area 16 accounts for 5% to 10% of the total area of ​​the non-stick area 16. This embodiment discloses the area ratio range of the first protruding ridges 21 in the non-stick area, further reducing the contact area with food and improving the non-stick effect. It should be noted that in this utility model, the area ratio of the first protruding ridges 21 is reduced by reducing the width of the first protruding ridges 21. Due to the inclined concave side 23, reducing the width of the first protruding ridges 21 does not increase the bottom area of ​​the concave portion. During cooking, food is less likely to enter the bottom of the concave portion, reducing the contact area with food while avoiding the possibility of food residue in the concave portion.

[0048] In related technologies where the recessed side is a vertical surface, the width of the first convex ridge can be reduced by increasing the bottom area of ​​the recess. However, the non-stick effect of the related technologies is lower than that of the embodiments of this application.

[0049] In one embodiment of this utility model, the width of the first protruding ridge 21 is between 0.1 and 0.3 mm, and the height difference between the first protruding ridge 21 and the recessed bottom surface 22 is between 0.05 and 0.3 mm. Further, the height difference between the first protruding ridge 21 and the recessed bottom surface 22 is between 0.05 and 0.1 mm. Of course, the height difference between the first protruding ridge 21 and the recessed bottom surface 22 can also be between 0.1 mm and 0.3 mm.

[0050] In actual installation, the side length of the recessed bottom surface 22 can be determined based on the length of the first protruding ridge and the inclination angle of the recessed side surface. Since the angle between the recessed side surface 23 and the recessed bottom surface 22 is greater than 90°, the side length of the recessed bottom surface 22 will not exceed the length of the first protruding ridge 21 (0.2 to 0.8 mm) of the corresponding recessed opening.

[0051] In this embodiment, the width of the first protruding ridge 21 is between 0.05mm and 0.3mm, which creates a pointed effect, thereby reducing the contact area with food and increasing the non-stick effect. The size of the concave-convex unit 20 in this invention is smaller than that of the concave-convex structure on the inner surface of the pot in related technologies. The smaller size of the concave-convex unit 20 can achieve a better non-stick effect.

[0052] Similarly, given the difficulty in processing the aforementioned concave-convex units 20 within the pot body 10, to improve processing efficiency and reduce production costs, in one embodiment of this utility model, the titanium metal layer 11 further includes a first region 14 disposed at the edge of the pot body 10, and an annular dividing region 15 is provided between the first region 14 and the non-stick region 16. As an optional implementation, the dividing region 15 is an annular groove.

[0053] Since the cooking area of ​​the pot body 10 is generally only the central area of ​​the pot body 10 during actual use, and the edge area (i.e., the first area 14) generally does not directly contact the food, there is no need to set the concave and convex units 20 mentioned above in the edge area of ​​the pot body 10. This can reduce the area of ​​the non-stick area 16 on the inner surface of the pot body 10 and reduce the processing cost.

[0054] Since the spatula needs to frequently contact the surface of the non-stick area 16 during cooking, in order to reduce wear on the surface of the non-stick area 16, in one embodiment of this invention, the surface of the non-stick area 16 is nitrided to form a nitrided layer, increasing the hardness of the non-stick area 16, improving wear resistance, and ensuring the non-stick properties of the pan last longer. Since the color of the non-stick area 16 changes after nitriding, to avoid color difference between the first area 14 and the non-stick area 16, optionally, the surface of the first area 14 is oxidized to form an oxide layer. Therefore, oxidizing the first area 14 not only makes the color of the inner surface of the pan body 10 uniform, but also increases the hardness of the first area 14, reducing scratch damage to the pan caused by hard cooking tools.

[0055] In this invention, two adjacent concave-convex units 20 are connected by one of the first protruding ridges 21. The top surfaces of the concave-convex units 20 are connected only by the first protruding ridge 21. The first protruding ridge 21 in this invention is approximately a linear structure. In actual design, the first protruding ridge 21 can be formed into a sharp point to minimize the contact area with the food.

[0056] In one embodiment of this utility model, a plurality of the protruding ridges enclose a recessed portion with a rectangular cross-section. The recessed bottom surface 22 is located at the center of the bottom of the recessed portion, and the side edges of the recessed bottom surface 22 correspond one-to-one with the protruding ridges. Referring to Figures 4 and 5, the opening of the recessed portion of this utility model is rectangular. The top of the concave-convex unit 20 includes four first protruding ridges 21 surrounding a rectangle. The recessed bottom surface 22 is also rectangular. The recessed bottom surface 22 and the four protruding ridges correspond one-to-one, and the side edge of each recessed bottom surface 22 is connected to its corresponding first protruding ridge 21 by an inclined recessed side surface 23.

[0057] Referring to Figure 2, in one embodiment of the present invention, the substrate of the pot body is a multi-layer composite structure, which includes a titanium metal layer 11 and an aluminum metal layer 12. The titanium metal layer 11 is formed as the inner surface of the pot body and forms the non-stick area.

[0058] As another optional implementation, the substrate of the pot body 10 is a multi-layer composite structure comprising a titanium metal layer 11, an aluminum metal layer 12, and a steel metal layer 13, wherein the aluminum metal layer 12 is located between the titanium metal layer 11 and the steel metal layer 13. Similarly, the titanium metal layer 11 is formed as the inner surface of the pot body and forms the non-stick area.

[0059] The non-stick pan without coating of this utility model can be prepared by the following method, specifically:

[0060] The surface of the titanium metal layer 11 of the embossed sheet is formed with a plurality of interconnected concave and convex units 20. Each concave and convex unit 20 includes a plurality of first protruding ridges 21 and a recessed portion formed by the plurality of first protruding ridges 21. The recessed portion includes a recessed bottom surface 22 and a recessed side surface 23. The width of the first protruding ridge 21 is not greater than 0.5 mm and the length of the first protruding ridge 21 is not greater than 0.8 mm. The recessed bottom surface 22 is connected to the first protruding ridge 21 through the recessed side surface 23. The included angle between the recessed side surface 23 and the recessed bottom surface 22 is greater than 90°.

[0061] The inner surface of the titanium metal layer 11 of the anodized sheet;

[0062] A cookware is formed by stretching a sheet metal, and the side of the titanium metal layer 11 with the concave and convex units 20 forms the inner surface of the cookware.

[0063] The area of ​​the uneven unit 20 of the titanium metal layer 11 is treated with laser nitriding to form a nitrided layer.

[0064] It should be noted that the laser nitriding and stretching steps in the preparation method of the uncoated non-stick pan in this utility model can be interchanged. That is, the plate can be stretched first to form a cookware and then the inner surface of the formed cookware can be laser nitrided. Alternatively, the area of ​​the plate after embossing can be laser nitrided first, and then the plate can be stretched so that the embossed area forms the inner surface of the cookware.

[0065] As can be seen, by forming concave and convex units 20 on the surface of titanium metal in this utility model, the concave and convex units 20 minimize contact with food, and laser nitriding is used in the area of ​​the concave and convex units 20 to increase the hardness of the area that is in contact with food and steel spatula for a long time, thereby improving wear resistance. The uncoated non-stick pan prepared by this technical solution has the advantages of the uncoated non-stick pan mentioned above.

[0066] The above are merely specific embodiments of this utility model, but the scope of protection of this utility model is not limited thereto. Those skilled in the art should understand that this utility model includes, but is not limited to, the contents described in the accompanying drawings and the specific embodiments above. Any modifications that do not depart from the functional and structural principles of this utility model will be included within the scope of the claims.

Claims

1. A non-stick uncoated pan comprising a pan body (10), the inner surface of said pan body (10) being formed with a non-stick zone (16), characterised in that, The non-stick area (16) includes a plurality of interconnected concave and convex units (20). Each concave and convex unit (20) includes a plurality of first protruding ridges (21) and a recessed portion formed by the plurality of first protruding ridges (21). The recessed portion includes a recessed bottom surface (22) and a recessed side surface (23). The recessed bottom surface (22) and the first protruding ridges are opposite to each other and connected by the recessed side surface (23). The included angle between the recessed side surface (23) and the recessed bottom surface (22) is greater than 90°.

2. The uncoated non-stick pan according to claim 1, wherein, The recessed bottom surface (22) is set as a rectangle, and the first convex edge (21) is set to correspond one-to-one with the side edge of the recessed bottom surface (22).

3. The uncoated non-stick pan of claim 1, wherein, The opening size of the recess is between 0.2 mm and 0.8 mm.

4. The uncoated non-stick pan of claim 1, wherein, The angle between the recessed side surface (23) and the recessed bottom surface (22) is between 120° and 180°.

5. The uncoated non-stick pan of claim 1, wherein the polymeric material is a polyolefin. 5 The sum of the areas of all the first protrusions (21) accounts for 5% to 10% of the total area of ​​the non-stick area (16).

6. The uncoated non-stick pan of claim 1, wherein, The width of the first protruding ridge (21) is between 0.1 mm and 0.3 mm.

7. The uncoated non-stick pan according to claim 1, wherein, The height difference between the first protruding ridge (21) and the recessed bottom surface (22) is between 0.1 mm and 0.3 mm.

8. The uncoated non-stick pan of claim 1, wherein, The inner surface of the pot body also includes a first region (14) disposed at the edge of the pot body (10), and an annular dividing region (15) is disposed between the first region (14) and the non-stick area (16).

9. The uncoated non-stick pan of claim 8, wherein, The surface of the non-stick area (16) is nitrided and a nitrided layer is formed, and the surface of the first region (14) is oxidized and an oxide layer is formed.

10. The uncoated non-stick pan of claim 1, wherein, The two adjacent concave and convex units (20) are connected by the first convex ridge (21).

11. The uncoated non-stick pan according to any one of claims 1 to 10, wherein The raised and recessed units are formed by embossing.

12. The uncoated non-stick pan according to any one of claims 1 to 10, wherein The substrate of the pot body (10) is a multi-layer composite structure comprising a titanium metal layer (11) and an aluminum metal layer (12), wherein the titanium metal layer (11) is formed as the inner surface of the pot body (10) and forms the non-stick area; or, The substrate of the pot body (10) is a multi-layer composite structure including a titanium metal layer (11), an aluminum metal layer (12) and a steel metal layer (13), and the aluminum metal layer (12) is located between the titanium metal layer (11) and the steel metal layer (13). The titanium metal layer (11) is formed as the inner surface of the pot body (10) and forms the non-stick area.

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