Culinary Article Anti-Slip Coating to Prevent Scratching and Staining
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Solution Overview
Problem
Culinary items with smooth surfaces, such as glass and glass-ceramic hobs, pose safety risks due to sliding issues, and existing anti-slip coatings either scratch or stain the cooking surfaces or fail to withstand high temperatures.
Innovation Solution
A culinary article with an external anti-slip coating comprising a continuous primary layer of fluorocarbon polymer, decorated with a fluorocarbon polymer, polymer resin, and mineral or polymer fillers, applied between or within its layers, and baked at high temperatures to enhance durability and safety.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If an exterior coating is applied to cookware, then non-stick properties are improved, but slippage on cooking plates increases
Solution Approach 1:
The patent applies a dual-layer coating system where the first layer provides non-stick properties and the second layer provides anti-slip properties. This local differentiation of coating functions resolves the contradiction by ensuring that different regions of the cookware surface have different properties: the cooking surface remains non-stick while the exterior surface gains slip resistance.
Solution Approach 2:
The patent uses a composite coating structure with two distinct layers. The first layer contains specific polymers for non-stick performance, while the second layer contains different polymers and fillers for anti-slip performance. This composite approach allows both non-stick and anti-slip properties to coexist without compromising either function.
2Ease of operation
If silicone is used to provide non-slip properties, then slip resistance is improved, but temperature resistance deteriorates
Solution Approach 1:
The patent modifies the chemical composition and physical parameters of the coating materials to achieve both slip resistance and high temperature resistance. By selecting specific polymers with appropriate glass transition temperatures and molecular structures, the coating maintains its anti-slip properties while withstanding cooking temperatures up to 260°C.
Solution Approach 2:
The patent creates a composite material system where the second layer combines polymers with specific thermal stability characteristics and friction-enhancing fillers. This composite structure achieves both slip resistance and temperature resistance by synergistically combining materials that individually provide these properties.
3Ease of operation
If a metal strip is left uncoated to limit slippage, then slip resistance is improved, but staining of glass-ceramic plates occurs
Solution Approach 1:
The patent replaces the permanent metal strip solution with a thin, sacrificial coating layer that prevents staining. This second layer acts as a protective barrier between the cookware and the glass-ceramic plate, sacrificing itself to prevent the underlying metal from contacting and staining the cooking surface.
Solution Approach 2:
The patent introduces a second coating layer as an intermediary between the cookware body and the glass-ceramic plate. This intermediate layer prevents direct contact between the metal and the plate surface, thereby eliminating staining while still providing the necessary slip resistance.
4Ease of operation
If PTFE and alumina decoration is applied to provide anti-slip effect, then slip resistance is improved, but scratching of cooking plates occurs
Solution Approach 1:
The patent applies the decoration with anti-slip properties locally in the second layer, ensuring that the abrasive particles are contained within the coating structure rather than being exposed. This localized application provides slip resistance at the coating level while preventing the particles from scratching the glass-ceramic plate during cooking.
Solution Approach 2:
The patent uses the second coating layer as an intermediary that contains the abrasive particles. This intermediate layer prevents direct contact between the hard particles and the cooking plate surface, thereby providing anti-slip properties without causing scratches.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution effectively reduces sliding on cooking surfaces while preventing scratches and stains, maintaining non-stick properties and withstanding high cooking temperatures.
Implementation Method 1
the ability given to the cookware to not remain in position on the heating zone, therefore with the cooking plates... static and dynamic slip coefficients of the layer in contact with said zone
Implementation Method 2
This property is linked to the static and dynamic slip coefficients of the layer in contact with said zone, therefore with the cooking plates
Implementation Method 3
Baking said culinary article in the oven at a temperature of between 400 and 450°C, for 1 to 15 min
Data Source
Figure 1~2
AI summary
The present invention relates to a culinary article (1) comprising a support (2) having a bottom wall (21) and a side wall (31) rising around the bottom wall (21), the bottom wall (21) having an inner face (211) for receiving food and an outer face (212) intended to be disposed close to a heat source, and the side wall (31) having an inner face (311) and an outer face (312) characterised in that the outer faces (212) and (312) are covered with at least one continuous primer layer comprising at least one fluorocarbon polymer, the coating of the outer face (212) comprises, arranged between or in its layers, at least one decoration representing at least 20% of the surface of the outer face (212), which decoration comprises at least one fluorocarbon polymer, at least one polymer resin and between 5 and 25% by weight of mineral fillers and/or polymer fillers, in the form of particles of size d50 less than 25 µm. The invention also relates to a method for making such an article.