• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a cooking vessel comprising a container body (2) having a partially coated stainless steel textured inner surface (3) having a plurality of ribs (10) rising above recesses (15) having bottoms (16) coated with a non-stick coating (7), the ribs (10) having uncoated vertices (11) and sides (12) distinct from the bottoms (16) of the recesses (15), the sides (12) ) connecting the tops (11) to the bottoms (16), the vertices (11) rising above the non-stick coating (7) covering the bottoms (16). According to the invention, the non-stick coating (7) rises on the sides (12) from the bottoms (16) towards the vertices (11), without exceeding the height of the vertices (11), and the bottoms (16). ) and the sides (12) have a rough surface (6) under the non-stick coating (7). The present invention also relates to a process for obtaining a cooking vessel.
    公开号:FR3025995A1
    申请号:FR1458977
    申请日:2014-09-23
    公开日:2016-03-25
    发明作者:Simon Allemand
    申请人:SEB SA；
    IPC主号:
    专利说明:

    [0001] The present invention relates to the technical field of cooking vessels having a partially coated stainless steel inner face. B15039 COOKING CONTAINER COMPRISING AN INNER FACE OF PARTIALLY COATED STAINLESS STEEL, AND PROCESS OF OBTAINING The present invention relates more particularly to cooking vessels obtained by stamping from a stainless steel sheet or from a multilayer sheet having at least one outer layer of stainless steel, and to their method of obtaining. The present invention relates in particular to cookware intended to be arranged on a firebox, such as for example stoves or pans.
    [0002] The present invention also relates to tanks for electric cooking appliances, in particular but not exclusively removable tanks. Document KR100804387B1 discloses a cooking vessel having a partially coated stainless steel inner face. The inner face has a plurality of recesses whose bottom bears a non-stick coating.
    [0003] The inner face has ribs interposed between the recesses. The uncoated peaks of the ribs rise above the nonstick coating covering the bottom of the hollows. However, the ribs have uncoated side faces rising above the bottom of the recesses. The lateral faces of the ribs are perpendicular to the bottom of the hollows. Such an embodiment appears difficult to achieve in stainless steel using a stamping process as proposed herein. An object of the present invention is to provide a cooking vessel having a cooking surface combining ease of cleaning and durability, even when used with utensils made of hard material, such as for example metal utensils. Another object of the present invention is to provide a method for obtaining a cooking vessel having a cooking surface combining easy cleaning and durability, even when used with utensils made of hard material, such as by example of metal utensils. These objects are achieved with a cooking vessel having a container body having a textured inner surface of partially coated stainless steel, the textured interior surface having a plurality of ribs rising above recesses, the recesses having coated bases. a non-stick coating, the ribs having uncoated tops and distinct sides of the bottoms of the depressions, the sides of the ribs connecting the tops of the ribs to the bottoms of the depressions, the tops of the ribs rising above the non-stick coating covering the bottoms; hollows, because the non-stick coating rises on the sides of the ribs from the bottoms of the hollows towards the vertices of the ribs, without exceeding the height of the peaks, and that the bottoms of the hollows and sides of the ribs are rough surface under the non-stick coating, to promote the attachment of the non-stick coating. These arrangements allow easier realization of the metal part of the container body. These arrangements also allow a better hold of the non-stick coating, because of the realization of the release coating on the entire surface of the textured interior face, followed by brushing the tops of the ribs. The initial one-piece production of the non-stick coating provides a better coating quality. The durability of the cooking vessel is improved, while maintaining a good mechanical strength of the cooking surface thanks to the metal tops of the ribs rising above the funds coated with the hollows. Advantageously then, the width of the vertices of the ribs is less than the distance between the vertices of two adjacent ribs. This arrangement makes it possible to obtain a textured interior surface having a larger coated surface than the uncoated metal surface of the peaks of the ribs. Advantageously, the width of the ridges of the ribs is smaller than the width of the bottoms of the depressions extending between two adjacent ribs. This arrangement makes it possible to obtain a textured interior surface having an even larger surface area. Advantageously, the sides of the ribs rise relative to the bottom of the hollows with an angle less than 45 °. This arrangement makes it possible to facilitate the production of the ribs. This arrangement also improves the attachment of the coating on the sides of the ribs. Advantageously, the vertices of the ribs are planar. This arrangement facilitates the movement of the cooking utensils on the ribs, to stir, separate or serve food. This arrangement also makes it easier to achieve the vertices of the ribs. If desired, the tops of the ribs can be polished, which reduces the attachment of food. Advantageously, the ribs have a trapezoidal section. This arrangement makes it easier to make the ribs. Advantageously, the engraving depth defined between the peaks of the ribs and the bottoms of the depressions is between 0.05 mm and 0.2 mm. This arrangement makes it possible to obtain a cooking vessel having good properties of use, with an embodiment that remains easy. In one embodiment, the release liner has an outer layer of PTFE. According to another embodiment, the release liner has an outer layer of ceramic gel sol.
    [0004] The container body can be made of stainless steel. Advantageously then, an aluminum heat diffusion plate partially covers the outer face of the cooking vessel, for a good distribution of heat. Advantageously, a bottom plate of stainless steel covers the thermal diffusion plate. Advantageously then, the bottom plate is made of ferritic stainless steel to allow induction heating of the cooking vessel. The container body may also be made of multilayer material comprising at least one outer layer of stainless steel.
    [0005] Advantageously, the cooking vessel comprises at least one handle mounted on the container body. These objects are also achieved with a method for obtaining a cooking vessel, comprising the following steps: - Production or supply of a sidewall from a stainless steel sheet, - Drawing the sidewall to form a cap having an inner face and an outer face, the inner face having a flat bottom zone surrounded by a side wall, - hot striking a diffuser bottom on the outer face of the cap, with etching a screening on at least a portion of the bottom zone of the inner face of the cap, to form a network of ribs having peaks rising above hollow and distinct sides of the bottoms of the hollows, the sides of the ribs connecting the tops of the ribs to bottoms of the hollows, - Sandblasting of at least the engraved bottom zone of the inner face of the cap, to create roughness, - Realization of a non-stick coating on at least the abraded sandblasted bottom area e, - Brushing and / or polishing at least the coated sandblasted etched bottom area, to expose the stainless steel on the tops of the ribs.
    [0006] Advantageously, the method consists in hot knocking a bottom plate made of ferritic stainless steel on the face of the diffuser bottom opposite the cap, during hot striking of the diffuser base on the outer face of the cap, to allow heating by induction of the cooking vessel.
    [0007] These objects are also achieved with a method of obtaining a cooking vessel, comprising the following steps: - Realization or supply of a sidewall from a multilayer steel sheet having at least one outer face of stainless steel - Engraving a screening on at least a portion of said outer face of stainless steel, to form a network of ribs having vertices rising above depressions and distinct sides of the bottoms of the troughs, the sides of the ribs connecting the peaks of the ribs at the bottoms of the hollows, - Stamping the sidewall to form a cap having an inner face and an outer face, the inner face having a bottom zone surrounded by a side wall, the ribs extending over at least a portion of the bottom zone, - Sandblasting of at least the bottom zone engraved to create roughness, - Realizing a non-stick coating on at least the sandblasted etched bottom area, - Bross age and / or polishing of the lacquered sanded etched bottom zone, to reveal the stainless steel on the tops of the ribs. Engraving of the screening may in particular be carried out by striking, preferably by hot stamping, or by laser etching.
    [0008] These objects are also achieved with a method of obtaining a cooking vessel, comprising the following steps: - Realization or supply of a sidewall from a multilayer steel sheet having at least one outer face of stainless steel - Embossing the sidewall to form a cap having an inner face formed by said outer face of stainless steel and an outer face, the inner face having a bottom zone surrounded by a side wall, - etching a screening on at least one part of the bottom zone, to form a network of ribs having vertices rising above depressions and distinct sides of the bottoms of the troughs, the sides of the ribs connecting the vertices of the ribs to the bottoms of the troughs, - Sandblasting at least the bottom zone etched to create roughness, - Realizing a non-stick coating on at least the sandy etched bottom zone, - Brushing and / or polishing the bottom zone gr coated sanded, to reveal stainless steel on the tops of the ribs. Engraving of the screening may in particular be carried out by striking, preferably by hot stamping, or by laser etching. Advantageously, a polishing of the tops of the ribs is performed before the coating of the release coating, to limit the adhesion of the release coating on the tops of the ribs. These goals are also achieved with a cooking vessel obtained by a process according to the above characteristics. The invention will be better understood on studying an exemplary embodiment of a cooking vessel, and three embodiments of a method for obtaining a cooking vessel, taken without limitation, illustrated. in the accompanying figures, in which: - Figure 1 is a schematic top view of an embodiment of a cooking vessel according to the invention, Figure la being an enlarged partial view of the inner face of the container of FIG. 2 is a partial sectional view of the cooking vessel illustrated in FIGS. 1 and 3; FIGS. 3 to 8 schematically illustrate the steps of a first embodiment of a process; FIG. FIG. 3 is a diagrammatic cross-sectional view of a sidewall of stainless steel, FIG. 4 is a diagrammatic cross-sectional view of the sidewall shown in FIG. , after stamping, - the FIG. 5 is a diagrammatic cross-sectional view of the drawn flank shown in FIG. 4, after assembly of a diffuser base attached to the external face of the bottom of the sidewall and etching of the bottom of the internal face of the sidewall, FIG. 5a being a view partial enlarged part of the upper part of the bottom of the internal face of the sidewall shown in FIG. 5; FIG. 6 is a diagrammatic sectional view of the stamped sidewall shown in FIG. 5, after sanding of the bottom of the internal face of the sidewall, FIG. 6a being an enlarged partial view of the upper part of the bottom of the internal face of the sidewall shown in FIG. 6, FIG. 7 is a diagrammatic sectional view of the sandpapered sidewall shown in FIG. 6, after production of FIG. a coating on the bottom of the internal face of the sidewall, FIG. 7a being an enlarged partial view of the upper part of the bottom of the internal face of the sidewall shown in FIG. 7, FIG. schematically in section of the coated sanded embossed flank shown in FIG. 7, after brushing and / or polishing the peaks of the ribs formed on the bottom of the internal face of the sidewall, FIG. 8a being an enlarged partial view of the upper part of the bottom FIGS. 9 to 14 schematically illustrate the steps of a second embodiment of a method for obtaining a cooking vessel, according to the invention, FIG. 9 is a diagrammatic sectional view of a three-layered flank having at least one stainless steel outer face, the three layers being shown in FIG. 9a illustrating a portion of the sidewall shown in FIG. 9; FIG. a schematic sectional view of the sidewall shown in FIG. 9, after etching of a portion of the internal face of the sidewall, FIG. 10a being an enlarged partial view of the upper part of the integrated face; 1 is a diagrammatic sectional view of the etched flank shown in FIG. 10, after stamping, FIG. 12 is a diagrammatic cross-sectional view of the etched flank illustrated in FIG. sandblasting of the bottom of the internal face of the sidewall, FIG. 12a being an enlarged partial view of the upper part of the bottom of the internal face of the sidewall shown in FIG. 12, FIG. 13 is a diagrammatic sectional view of the stamped sidewall. sandblast shown in Figure 12, after making a coating on the bottom of the inner side of the sidewall, Figure 13a being an enlarged partial view of the upper part of the bottom of the inner face of the sidewall shown in Figure 13, - FIG. 14 is a diagrammatic cross-sectional view of the sanded stamped sidewall shown in FIG. 13, after brushing and / or polishing the peaks of the ribs formed on the bottom of the face i. FIG. 14a is an enlarged partial view of the upper part of the bottom of the inner face of the sidewall shown in FIG. 14; FIGS. 15 to 20 schematically illustrate the steps of a third embodiment of a sidewall; FIG. According to the invention, FIG. 15 is a diagrammatic sectional view of a three-layered flank having at least one external stainless steel face, the three layers being shown in FIG. 15a illustrating a part of the sidewall shown in FIG. 15, FIG. 16 is a diagrammatic sectional view of the sidewall shown in FIG. 15, after stamping, FIG. 17 is a diagrammatic sectional view of the stamped sidewall shown in FIG. after etching a portion of the inner face of the sidewall, Fig. 17a being an enlarged partial view of the upper portion of the inner face of the sidewall shown in Fig. 17, Fig. 18 is a diagrammatic cross-sectional view of the stamped engraved flank shown in FIG. 17, after sanding of the bottom of the internal face of the sidewall, FIG. 18a being an enlarged partial view of the upper part of the bottom of the internal face of the sidewall shown on FIG. FIG. 19 is a diagrammatic cross-sectional view of the embossed etched sidewall shown in FIG. 19, after making a coating on the bottom of the internal face of the sidewall, FIG. 19a being an enlarged partial view of the part Figure 20 is a schematic cross-sectional view of the coated sanded embossed flank shown in Figure 19, after brushing and / or polishing the vertices of the ribs formed on the bottom. of the inner face of the sidewall, FIG. 20a being an enlarged partial view of the upper part of the bottom of the internal face of the sidewall shown in FIG.
    [0009] Figure 1 illustrates an embodiment of a cooking vessel 1 having a container body 2 having a textured inner surface 3 of partially coated stainless steel. The textured interior face 3 forms a cooking surface. As shown in Figure 1, the textured inner face 3 is surrounded by a non-textured inner face 4. The non-textured inner face 4 may be coated or uncoated. The uncoated inner surface 4 coated preferably has the same coating as the textured inner side 3. The uncoated non-textured inner surface 4 is preferably made of polished stainless steel. According to an embodiment illustrated in Figure 1, the textured inner face 3 extends on a flat portion forming the bottom of the container body 2, and the non-textured inner face 4 extends on a side wall rising to from the bottom of the container body 2. The cooking vessel 1 may in particular be a pan or a pan, or a pan of cooking appliance with a flat bottom.
    [0010] Alternatively, the textured inner face 3 may extend at least partially on the sidewall rising from the bottom of the container body 2. The container body 2 then does not necessarily have a non-textured inner surface 4 The textured inner surface 3 can thus cover the entire interior of the cooking vessel.
    [0011] Alternatively, the bottom of the container body 2 is not necessarily planar. The cooking vessel 1 can then be in particular a wok, or a bowl of cooking appliance concave bottom. As illustrated in FIG. 1, the cooking vessel 1 has a handle 5 mounted on the container body 2. If desired, the cooking vessel 1 may comprise at least one other handle mounted on the container body 2. container body 2 illustrated in Figure 1 has a circular geometry. Alternatively, the container body 2 may have other geometries, including an oval or elliptical geometry. According to a first embodiment, the container body 2 can be made from a stainless steel side 20, illustrated in FIG. 3. Preferably, the stainless steel is of the austenitic type, in particular a stainless steel of the type 304, or ferritic type, including a stainless steel type 441. To ensure a good distribution of heat on the inner face of the container body 2, the container body 2 then advantageously has a bottom diffuser 8 reported made of good material thermal conductor (aluminum alloy, copper, ...), illustrated in Figure 5. If desired, the diffuser base 8 attached may be disposed between the container body 2 and a bottom plate 9 preferably made of stainless steel ferritic, to allow induction heating of the cooking vessel 1.
    [0012] According to a second embodiment, the container body 2 can be made from a sidewall 30; 40 multilayer having at least one outer face 30a; 40a stainless steel, shown in Figures 9 and 15. The outer face 30a; 40a of stainless steel is provided to form the inner face of the container body 2. The outer face 30a; 40a of stainless steel is preferably made of austenitic stainless steel, for example austenitic steel type 304. The flank 30; 40 has a core 30b; 40b in good heat conductor material or formed by an assembly of good thermal conductive materials (aluminum alloy, copper, ...). The flank preferably comprises another external face 30c; 40c made of ferritic stainless steel, to allow induction heating of the cooking vessel 1. As best seen in Figure la, the textured inner face 3 of the container body 2 has a plurality of ribs 10. The ribs 10 form a screening of the textured inside 3.
    [0013] As best seen in FIG. 2, the ribs 10 rise above recesses 15. The recesses 15 have bottoms 16 covered with a non-stick coating 7. The ribs 10 have uncoated ridges 11. The ribs 10 have separate sides 12 of the bottoms 16 of the recesses 15. In other words, the sides 12 of the ribs 10 rise above the bottoms 16 of the recesses 15. The peaks 11 of the ribs 10 rise above non-stick coating 7 covering the bottoms 16 of the recesses 15. The sides 12 of the ribs 10 connect the vertices 11 of the ribs 10 to the bottoms 16 of the recesses 15. The non-stick coating 7 rises on the sides 12 of the ribs 10 from the funds 16 depressions 15 in the direction of the vertices 11 of the ribs 10, without exceeding the height of the vertices 11. Thus the uncoated vertices 11 form a bearing surface for carrying a kitchen utensil used to stir, separate or serve food, such than for example a spatula. The non-stick coating 7 covering the recesses 15 is protected from the movements of the spatula by the vertices 11 of the ribs 10. The ribs 10 are preferably distributed on the textured inner face 3 of the container body 2 so that the distance between the vertices 11 two adjacent ribs 10, even adjacent, is less than or equal to 2 cm, regardless of the chosen orientation. The fineness of the width of the tops 11 of the ribs 10 minimizes the contact between food and surfaces made of stainless steel, and thus to promote the ease of cleaning of the cooking surface. The width of the vertices 11 defined by their smallest surface dimension is advantageously between 100 μm and 2 mm. As shown in Figures 1 and 1a, the textured inner face 3 comprises a stainless steel grid. The grid is formed by the vertices 11 of the ribs 10, visible in FIG. 2. The ribs 10 are interconnected and delimit separate depressions 15. The ribs 10 thus form a continuous mesh. The interstices of the grid are filled by the non-stick coating 7.
    [0014] More particularly in the embodiment illustrated in Figures 1 and 1a, the ribs 10 extend in two perpendicular directions and form a mesh of square geometry. The stainless steel grid formed by the vertices 11 of the ribs 10 provides a protective function of the non-stick coating 7. The stainless steel grid may have a polygonal mesh (for example square, rectangle, triangle, diamond, hexagon) or elliptical shape (for example circles or ellipses juxtaposed). The surface of the mesh (whatever its shape) is preferably between 0.25 mm 2 and 1 cm 2. The ratio between the area defined by the grid and the total area (for the area concerned by the presence of the grid) is between 0.02 and 0.25. In other words, the vertices 11 of the ribs 10 constitute between 2% and 25% of the cooking surface. Alternatively, two adjacent ribs 10 are not necessarily aligned or perpendicular.
    [0015] As a variant, the mesh is not necessarily continuous. At least some troughs 15 could be interconnected. At least some of the ribs 10 could be surrounded by recesses 15. As clearly visible in Figure 2, the bottoms 16 of the recesses 15 and the sides 12 of the ribs 10 have a rough surface 6 under the non-stick coating 7, to promote In the exemplary embodiment illustrated in the figures, the width of the peaks 11 of the ribs 10 is smaller than the width of the bottoms 16 of the recesses 15 extending between two adjacent ribs 10. The vertices 11 of the ribs 10 are planar. The ribs 10 have a trapezoidal section. Advantageously, as shown in Figure 2, the sides 12 of the ribs 10 rise relative to the bottoms 16 of the recesses 15 with an angle less than 45 °. Preferably, the angle a is between 20 ° and 40 °. The engraving depth defined between the vertices 11 of the ribs 10 and the bottoms 16 of the recesses 15 is preferably between 0.05 mm and 0.2 mm. The targeted etching depth is for example of the order of 0.1 mm. The nonstick coating 7 may be selected from different types. In one embodiment, the release liner 7 has an outer layer of PTFE (PolyTetrafluoroethylene). According to another embodiment, the non-stick coating 7 has an outer layer of ceramic gel sol. If desired, at least one intermediate layer may be provided under the outer layer. The non-stick coating 7 constituting a large proportion of the cooking surface, generally the majority, makes it possible to obtain a good ease of cleaning. The presence of the ridges 11 of the ribs 10 makes it possible to provide a support surface that makes it possible to use rigid utensils for stirring, cutting and serving food, especially metal utensils such as spatulas or knives, without degrading the non-stick coating. disposed in the bottoms 16 of the recesses 15. This construction of the cooking surface makes it possible to combine an important cleaning facility guaranteed by the non-stick coating 7 with a longer life of the cooking vessel 1 guaranteed by the metal grid formed by the vertices 11 of the ribs 10, which protects the integrity of the non-stick coating 7 disposed in the bottoms 16 of the recesses 15 against mechanical aggression. The juxtaposition of the surfaces of the uncoated vertices 11 and the coated depressions makes it possible to improve the scratch resistance without penalizing the anti-adhesiveness. This juxtaposition also makes it possible to differentiate the cooking surface.
    [0016] In the case of the use of stainless steel sheet, the process for obtaining a cooking vessel 1 according to the invention may comprise the following steps, illustrated in FIGS. 3 to 8a: - Production or supply of a flank 20 from a stainless steel sheet, - stamping the flank 20 to form a cap 21 having an inner face 22 and an outer face 23, the inner face 22 having a flat bottom zone 24 surrounded by a wall 25, - Hot stamping of a diffuser bottom 8 on the outer face 23 of the cap 21, with etching of a screening 27 on at least a portion of the bottom zone 24 of the inner face 22 of the cap 21 , to form a network of ribs 10 having peaks 11 rising above depressions 15 and sides 12 distinct from the bottoms 16 of the recesses 15, the sides 12 of the ribs 10 connecting the vertices 11 of the ribs 10 to the bottoms 16 of the troughs 15, - Sandblasting of at least the bottom zone 24 g ravente of the inner face 22 of the cap 21, to create roughness 26, - Realization of a non-stick coating 7 on at least the sanded etched bottom zone 24, - brushing and / or polishing at least the bottom zone 24 etched sandblasted coated to show the stainless steel on the vertices 11 of the ribs 10.
    [0017] The screening on the bottom zone 24 of the cooking surface is thus obtained during the hot stamping operation. A punch having the weft (or pattern) that one wishes to engrave on the bottom of the cooking surface is used. The frame may for example be etched on the punch by electroerosion.
    [0018] The use of appropriate parameters during the striking (preheating temperature, striking power, etc.) thus makes it possible both to ensure the adherence of the diffuser base 8 struck and to engrave the frame on the bottom zone 24 of the inner face 22 with a homogeneous depth, a depth of about 0.1 mm being targeted. The striking operation makes it possible to engrave the pattern on the flat part of the cooking vessel 1. This way does not therefore make it possible to envisage having a screening at the radius of curvature connecting the bottom zone 24 to the lateral wall. 25, or on the side wall 25. According to a preferred embodiment, the method consists in hot knocking a bottom plate 9 of ferritic stainless steel on the face of the diffuser base 8 opposite the cap 21, when striking The bottom of the diffuser 21 on the outer face 23 of the cap 21 is hot. A cooking vessel 1 for induction heating can thus be obtained. The bottom plate 9 is preferably in the form of a disc. If desired, the bottom plate 9 may be perforated.
    [0019] In the case of the use of multilayer steel sheet having at least one outer face of stainless steel, the process for obtaining a cooking vessel 1 according to the invention may comprise the following steps, illustrated in FIGS. 14a: - Realization or supply of a flank 30 from a multilayer steel sheet 30a, 30b, 30c having at least one outer face 30a stainless steel, - Engraving a screening 37 on at least a portion of said outer face 30a of stainless steel, to form a network of ribs 10 having peaks 11 rising above the recesses 15 and 12 distinct sides of the bottoms 16 of the recesses 15, the sides 12 of the ribs 10 connecting the vertices 11 ribs 10 to the bottoms 16 of the recesses 15, - Stamping the sidewall 30 to form a cap 31 having an inner face 32 and an outer face 33, the inner face 32 having a bottom zone 34 surrounded by a side wall 35, the ribs 10 s' extending at least over part of the bottom zone 34, - Sandblasting of at least the bottom zone 34 etched to create roughness 36, - Realization of a non-stick coating 7 on at least the sanded etched bottom zone 34, - Brushing and / or polishing of the sandy blasted etched bottom zone 34, to reveal the stainless steel on the vertices 11 of the ribs 10. The pattern can be etched homogeneously over the entire cooking surface formed by the inner face 32, the stamping does not degrade the screen 37. A typing operation, preferably hot stamping, can be used to engrave the pattern. This operation makes it possible to engrave the desired weft on the outer face 30a of stainless steel. In the same way as for a hard-bottomed cooking vessel, a punch with an electro-erosion weft is used for the punching operation. In the aforementioned embodiment, the striking operation is performed before stamping. As a variant, the stamping of the sidewall can be carried out before the operation of etching a screening. The process for obtaining a cooking vessel 1 25 according to the invention can then comprise the following steps, illustrated in FIGS. 15 to 20a: - Production or supply of a sidewall 40 from a steel sheet multilayer 40a, 40b, 40c having at least one outer face 40a of stainless steel, 30 - Embossing flank 40 to form a cap 41 having an inner face 42 formed by said outer face 40a of stainless steel and an outer face 43, the face interior 42 having a bottom zone 44 surrounded by a side wall 45, - etching a screening 47 on at least a portion of the bottom zone 44, to form a network of ribs 10 having vertices 11 rising above of recesses 15 and sides 12 distinct from the bottoms 16 of the recesses 15, the sides 12 of the ribs 10 connecting the vertices 11 of the ribs 10 to the bottoms 16 of the recesses 15, - Sandblasting of at least the bottom zone 44 etched to create roughness 46, - Realizate non-stick coating 7 on at least sanded etched bottom zone 44, - brushing and / or polishing of the lacquered sanded etched bottom zone 44, to expose the stainless steel on the tops 11 of the ribs 10. etching of the screening 47 is then carried out on at least a portion of the plane bottom zone 44 after drawing the flank 40. This method therefore does not allow to consider having a screening at the radius of curvature connecting the bottom zone 44 at the side wall 45 or at the side wall 45.
    [0020] Sanding of the surface to be coated is performed in order to create sufficient roughness 26; 36; 46 to allow maximum adhesion of the non-stick coating 7 without degrading the peaks 11 formed during the etching. Optionally, a polishing of the tops 11 of the ribs 10 is performed before the coating of the release liner 7, to limit the adhesion of the release coating 7 to the vertices 11 of the ribs 10. For a non-stick coating PTFE type 7, sanding may in particular be carried out with a brown corundum abrasive (alumina). The following roughness parameters are targeted for the roughnesses 26, 36, 46: Ra 2 preferably 3 pm Ra 5 pm R 25 pm preferably 30 pm R 50pm Ra and Rz are defined in ISO 4287. Ra represents the arithmetic mean deviation, Rz is the average of the distance between the 5 largest peaks and the 5 deepest valleys. The surface topography can be studied in particular with a profilometer with probe equipped with a fine stylus equipped with a diamond point, or with an optical metrology apparatus type Altisurf®, in which a confocal chromatic sensor allows a non-contact measurement . The study of this surface topography makes it possible to define surface roughness parameters, defined above.
    [0021] The PTFE-type non-stick coating 7 can be applied by gunning to the surface having undergone the sanding treatment. If desired, at least one intermediate layer may be provided before the application of the outer layer of PTFE non-stick coating 7. After baking at 420 ° C. of the non-stick coating 7, a polishing of the inside of the container body 2 is carried out at least on the textured inner face 3, and if desired on the non-textured inside surface 4. Polishing makes it possible to reveal the surface of the mesh stainless steel by preferential removal on the vertices 11 of the ribs 10, the coated recesses 15 not being affected by this operation. On the other hand, the outside of the container body 2 is also polished in order to remove the oxide layer that appeared during the baking of the PTFE coating. For a non-stick coating 7 having an outer layer of ceramic gel sol, sandblasting of the surface to be coated is performed to create sufficient roughness to allow maximum adhesion of the non-stick coating 7 without degrading the peaks 11 formed during etching. The sandblasting can in particular be carried out with a corundum zirconia abrasive. In the case of the application of a ceramic coating, the sanding conditions are adjusted in order to obtain the following roughness parameters for the roughnesses 26, 36, 46: Ra 1.5 μm, preferably 2 μm Ra 3 μm - Rz 10 pm preferably 15 pm Rz 30 pm The sol-gel ceramic type non-stick coating 7 can be applied by gunning on the surface having undergone the sandblasting treatment. A coating thickness of 20 to 40 μm can be targeted. The firing cycle of the sol-gel coating on a stainless steel substrate may include a temperature rise at 250 ° C in 15 min, followed by a plateau at 250 ° C for 15 min. Polishing the inside of the container body 2 reveals the surface of the stainless steel mesh formed by the vertices 11 of the ribs 10, by the preferential removal of the sol-gel coating on the vertices 11 of the ribs 10. The hollow Ceramic coated ones are not affected by such an operation. Furthermore, the outside of the container body 2 is also polished to remove the oxide layer that appeared during the firing of the sol-gel coating. Alternatively, the ribs 10 are not necessarily obtained by hot stamping or cold stamping. Laser etching can be performed on the sidewall 20; 30; 40 before or after stamping. The use of a high power laser makes it possible to achieve the desired etching depths (of the order of 50 to 100 μm) as well as the fineness of the desired vertex 11 of the ribs 10. If desired, a striking operation may be retained in particular to assemble the diffuser base 8 and optionally the bottom plate 9 of ferritic stainless steel, when the sidewall 20 is made of stainless steel. The present invention is in no way limited to the described exemplary embodiments and their variants, but encompasses many modifications within the scope of the claims.
    权利要求:
    Claims (5)
    [0001]
    REVENDICATIONS1. A cooking vessel (1) having a container body (2) having a partially coated stainless steel textured inner surface (3), the textured inner surface (3) having a plurality of ribs (10) rising above hollow (15), the depressions (15) having funds (16) covered with a non-stick coating (7), the ribs (10) having uncoated vertices (11) and distinct sides (12) of the bottoms (16); ) depressions (15), the sides (12) of the ribs (10) connecting the vertices (11) of the ribs (10) to the bottoms (16) of the recesses (15), the vertices (11) of the ribs (10) raising above the non-stick coating (7) covering the bottoms (16) of the recesses (15), characterized in that the non-stick coating (7) rises on the sides (12) of the ribs (10) from the bottom (16) recesses (15) towards the vertices (11) of the ribs (10), without exceeding the height of the peaks (11), and in that the bottoms (16) of the recesses (15) and the sides (12) of the ribs (10) have a rough surface (6) under the non-stick coating (7), to promote the attachment of the release liner (7).
    [0002]
    2. Cooking vessel according to claim 1, characterized in that the width of the peaks (11) of the ribs (10) is less than the distance between the vertices (11) of two adjacent ribs (10).
    [0003]
    3. Cooking vessel according to one of claims 1 or 2, characterized in that the width of the peaks (11) of the ribs (10) is less than the width of the bottoms (16) of the recesses (15) extending between two adjacent ribs (10).
    [0004]
    Cooking vessel according to one of claims 1 to 3, characterized in that the sides (12) of the ribs (10) rise in relation to the bottoms (16) of the recesses (15) at an angle (a). less than 45 °.
    [0005]
    5. Cooking vessel according to one of claims 1 to 4, characterized in that the vertices (11) of the ribs (10) are planar. Cooking vessel according to one of claims 1 to 5, characterized in that the ribs (10) have a trapezoidal section. Cooking vessel according to one of claims 1 to 6, characterized in that the engraving depth defined between the peaks (11) of the ribs (10) and the bottoms (16) of the recesses (15) is between 0.05 mm and 0.2 mm. Cooking vessel according to one of Claims 1 to 7, characterized in that the non-stick coating (7) has an outer layer of PTFE. Cooking vessel according to one of Claims 1 to 8, characterized in that the non-stick coating (7) has an outer layer of ceramic gel sol. Cooking vessel according to one of claims 1 to 9, characterized in that it comprises at least one handle (5) mounted on the container body (2). Process for obtaining a cooking vessel (1), comprising the following steps: - Realization or supply of a sidewall (20) from a stainless steel sheet, - Drawing of the sidewall (20) for forming a cap (21) having an inner face (22) and an outer face (23), the inner face (22) having a flat bottom region (24) surrounded by a side wall (25), 25 - Hot striking a diffuser base (8) on the outer face (23) of the cap (21), with etching of a screening (27) on at least a part of the bottom zone (24) of the inner face (22). ) of the cap (21), to form a network of ribs (10) having des6. 7. 8. 9. 10. 11.sets (11) rising above hollow (15) and sides (12) distinct from the bottoms (16) of the recesses (15), the sides (12) of the ribs ( 10) connecting the tops (11) of the ribs (10) to the bottoms (16) of the recesses (15), - Sandblasting of at least the bottom zone (24) engraved with the inner face (22) of the cap (21) ), to create roughnesses (26), - Realizing a non-stick coating (7) on at least the sandblasted etched bottom zone (24), - Brushing and / or polishing at least the bottom zone (24) engraved sandblasted coated, to reveal the stainless steel on the vertices (11) ribs (10). 12. A method for obtaining a cooking vessel according to claim 11, characterized in that it consists in hot knocking a bottom plate (9) of ferritic stainless steel on the face of the diffuser base (8) opposite to the cap (21), during hot stamping of the diffuser base (8) on the outer face (23) of the cap (21). 13. A method for obtaining a cooking vessel, comprising the following steps: - Realization or supply of a sidewall (30) from a multilayer steel sheet (30a, 30b, 30c) comprising at least one external face (30a) of stainless steel, - Engraving of a screening (37) on at least a portion of said outer face (30a) of stainless steel, to form a network of ribs (10) having vertices (11) s elevating above depressions (15) and sides (12) distinct from the bottoms (16) of the recesses (15), the sides (12) of the ribs (10) connecting the vertices (11) of the ribs (10) to the bottoms (16) depressions (15), - stamping the sidewall (30) to form a cap (31) having an inner face (32) and an outer face (33), the inner face (32) having a bottom zone (31); 34) surrounded by a side wall (35), the ribs (10) extending over at least a portion of the bottom zone (34), - Sandblasting at least the bottom zone (34) etched to create ribbons (34). ugosities (36), - Realizing a non-stick coating (7) on at least the sandblasted etched bottom zone (34), - Brushing and / or polishing the lacquered sandblasted etched bottom zone (34), to reveal the stainless steel on the tops (11) of the ribs (10). 14. A method for obtaining a cooking vessel (1), comprising the following steps: - Realization or supply of a sidewall (40) from a multilayer steel sheet having at least one outer face (40a ) in stainless steel, - stamping the flank (40) to form a cap (41) having an inner face (42) formed by said outer face (40a) of stainless steel and an outer face (43), the inner face (42). ) having a bottom area (44) surrounded by a side wall (45), - Engraving a screening (47) on at least a portion of the bottom area (44), to form a network of ribs (10) having vertices (11) rising above depressions (15) and sides (12) distinct from the bottoms (16) of the depressions (15), the sides (12) of the ribs (10) connecting the vertices (11) ribs (10) to the bottoms (16) of the recesses (15), - Sandblasting of at least the bottom zone (44) etched to create roughnesses (46), - Realization of an antiadhesive coating sif (7) on at least the sandblasted etched bottom zone (44), - brushing and / or polishing of the sandblasted etched bottom zone (44), to expose the stainless steel on the ribs (11) of the ribs (10) .15. Process for producing a cooking vessel according to one of Claims 11 to 14, characterized in that a polishing of the tips (11) of the ribs (10) takes place before coating the non-stick coating (7), in order to limit the adhesion of the non-stick coating (7) to the peaks (11) of the ribs (10).
    类似技术:
    公开号 | 公开日 | 专利标题
    EP3197329B1|2021-05-05|Cooking vessel comprising a partially coated stainless steel inner surface, and method for producing same
    KR101324031B1|2013-11-01|Coating structure of pot and the method for coating the pot
    EP2991531B1|2019-05-15|Non-stick cooking container
    EP3083131B1|2018-06-13|Item of cookware having a textured outer face made of stainless steel
    AU2003200090B2|2008-09-25|Cookware with undulating cooking surface
    US20040229079A1|2004-11-18|Composite cookware having decorative outer surface and improved induction heating characteristics
    EP2138079B1|2014-07-02|Device for cooking food equipped with a ferritic stainless-steel bottom and an austenitic or ferritic stainless-steel vat
    CN109349911B|2020-10-23|Manufacturing process of soup pot with partial concave-convex patterns on outer surface
    FR2773874A1|1999-07-23|VITROCERAMIC PLATE COMPRISING A TOUCH MARKING RELIEF
    US9402510B2|2016-08-02|Easy clean cookware
    KR200470617Y1|2014-01-03|Cooking container
    CN214510726U|2021-10-29|Container and cooking utensil
    US20160255993A1|2016-09-08|Cooking vessel with protective rim
    CN209846873U|2019-12-27|Non-stick utensil
    EP2807966B1|2019-03-20|Cooking vessel comprising a bottom plate provided with improved gripping means
    LU100661B1|2018-05-16|Durable non-stick pan
    EP2687134A1|2014-01-22|Grilling surface and grill comprising a base and said grilling surface
    CN113287935A|2021-08-24|Wear-resistant non-stick pan and manufacturing method thereof
    CA2884520A1|2016-09-06|Cooking vessel with protective rim
    KR20140140270A|2014-12-09|Press method using the surface of the cookware
    KR20070110466A|2007-11-19|Heating pan for cooking
    CN101015415A|2007-08-15|Stainless steel aluminum-coating pan
    同族专利:
    公开号 | 公开日
    KR102349011B1|2022-01-10|
    JP6974911B2|2021-12-01|
    US11058252B2|2021-07-13|
    CA2961536A1|2016-03-31|
    US10368691B2|2019-08-06|
    CN107105913A|2017-08-29|
    US20190313842A1|2019-10-17|
    WO2016046492A1|2016-03-31|
    EP3197329B1|2021-05-05|
    US20170303737A1|2017-10-26|
    JP6797109B2|2020-12-09|
    KR20170058408A|2017-05-26|
    JP2017531472A|2017-10-26|
    JP2020072972A|2020-05-14|
    EP3197329A1|2017-08-02|
    CN107105913B|2021-05-07|
    FR3025995B1|2017-02-17|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US5628426A|1995-08-16|1997-05-13|Commercial Aluminum Cookware Company|Cooking device having heatable work surface of raised dots|
    FR2813177A3|2000-08-07|2002-03-01|Ying Hui Lai|Frying pan with a non-stick coating, comprises a base net rib construction which is porous and has densely packed pores.|
    US20080083747A1|2006-09-25|2008-04-10|Gee Woen Park|Method for manufacturing cooking vessel|
    WO2011069351A1|2009-12-08|2011-06-16|浙江爱仕达电器股份有限公司|Non-sticking pan|
    US20140004311A1|2012-06-29|2014-01-02|Pt Maspion|Cookware Surface and Method for Forming Cookware Surface|US20170112320A1|2015-10-26|2017-04-27|Ballarini Paolo & Figli S.P.A.|Container for cooking foods|
    WO2021094030A1|2019-11-15|2021-05-20|Electrolux Appliances Aktiebolag|Fan cover having a non-stick and/or non-wetting coating, cooking appliance comprising such a fan cover and method for manufacturing a fan cover|US3493726A|1967-11-20|1970-02-03|William M Bardeau|Coated grilling surfaces|
    GB2194879A|1986-09-01|1988-03-23|Meyer Manuf Co Ltd|Cooking pans|
    CN1360874A|2000-12-27|2002-07-31|厦门骏逸金属有限公司|Cooking utensil with pattern and its making process|
    US20030126996A1|2002-01-10|2003-07-10|Cheng Stanley K.|Cookware with undulating cooking surface|
    US20040115477A1|2002-12-12|2004-06-17|Bruce Nesbitt|Coating reinforcing underlayment and method of manufacturing same|
    CN1240331C|2004-02-02|2006-02-08|吉林大学|Non-stick cook ware|
    KR100804387B1|2007-07-09|2008-02-15|박수진|Method for manufacturing cooking vessel|
    FR2932666B1|2008-06-23|2013-06-07|Seb Sa|FOOD COOKING DEVICE HAVING FERRITIC STAINLESS STEEL BASE AND AUSTENITIC OR FERRITIC STAINLESS STEEL TANK.|
    FR2935246B1|2008-08-29|2010-09-03|Seb Sa|CULINARY ARTICLE COMPRISING ANTI-ADHESIVE COATING WITH IMPROVED ANTI-ADHESION PROPERTIES|
    CN202044090U|2011-04-12|2011-11-23|孔凡伟|Novel cooker|
    FR2978340A1|2011-07-25|2013-02-01|Seb Sa|HEATING ARTICLE COMPRISING A THERMOSTABLE COATING MICROSTRUCTURE AND METHOD OF MANUFACTURING SUCH A ARTICLE|
    CN103960955B|2013-01-25|2016-08-10|印栋伦|Non-stick pan|
    KR101392095B1|2013-02-25|2014-05-07|박수진|Method of making cooking vessel|
    US9078539B2|2013-03-15|2015-07-14|All-Clad Metalcrafters Llc|Cookware with selectively bonded layers|
    CN103230216B|2013-05-03|2016-01-20|武汉苏泊尔炊具有限公司|Non-stick pan|
    US20150367481A1|2014-06-23|2015-12-24|Les Promotions Atlantiques Inc. / Atlantic Promotions Inc.|Method of treating a surface of a utensil|KR20170053947A|2015-11-09|2017-05-17|삼성전자주식회사|Cooking apparatus, and control method for the same|
    CN109381042B|2018-11-01|2021-08-31|宁波辉格休闲用品有限公司|Manufacturing process of frying pan|
    CN113116156A|2019-12-31|2021-07-16|佛山市顺德区美的电热电器制造有限公司|Non-stick structure, pot and cooking utensil|
    CN113116118A|2019-12-31|2021-07-16|佛山市顺德区美的电热电器制造有限公司|Container and cooking utensil|
    WO2022036893A1|2020-08-20|2022-02-24|佛山市顺德区美的电热电器制造有限公司|Container and cooking device having same|
    法律状态:
    2015-09-30| PLFP| Fee payment|Year of fee payment: 2 |
    2016-03-25| PLSC| Publication of the preliminary search report|Effective date: 20160325 |
    2016-09-28| PLFP| Fee payment|Year of fee payment: 3 |
    2017-04-21| CA| Change of address|Effective date: 20170322 |
    2017-09-29| PLFP| Fee payment|Year of fee payment: 4 |
    2018-09-28| PLFP| Fee payment|Year of fee payment: 5 |
    2019-09-30| PLFP| Fee payment|Year of fee payment: 6 |
    2020-09-30| PLFP| Fee payment|Year of fee payment: 7 |
    2021-09-30| PLFP| Fee payment|Year of fee payment: 8 |
    优先权:
    申请号 | 申请日 | 专利标题
    FR1458977A|FR3025995B1|2014-09-23|2014-09-23|COOKING CONTAINER COMPRISING A PARTIALLY COATED STAINLESS STEEL INTERIOR SIDE AND PROCESS FOR OBTAINING THE SAME|FR1458977A| FR3025995B1|2014-09-23|2014-09-23|COOKING CONTAINER COMPRISING A PARTIALLY COATED STAINLESS STEEL INTERIOR SIDE AND PROCESS FOR OBTAINING THE SAME|
    PCT/FR2015/052541| WO2016046492A1|2014-09-23|2015-09-22|Cooking vessel comprising a partially coated stainless steel inner surface, and method for producing same|
    JP2017515959A| JP6797109B2|2014-09-23|2015-09-22|A cooking container with a partially coated stainless steel inner surface, and how to make it.|
    CA2961536A| CA2961536A1|2014-09-23|2015-09-22|Cooking vessel comprising a partially coated stainless steel inner surface, and method for producing same|
    EP15781383.3A| EP3197329B1|2014-09-23|2015-09-22|Cooking vessel comprising a partially coated stainless steel inner surface, and method for producing same|
    CN201580051264.2A| CN107105913B|2014-09-23|2015-09-22|Cooking vessel with partially coated stainless steel inner surface and method of manufacture|
    US15/513,705| US10368691B2|2014-09-23|2015-09-22|Cooking vessel comprising an interior surface of partially coated stainless steel, and method of producing the same|
    KR1020177010452A| KR102349011B1|2014-09-23|2015-09-22|Cooking vessel comprising a partially coated stainless steel inner surface,and method for producing same|
    US16/446,686| US11058252B2|2014-09-23|2019-06-20|Method of producing a cooking vessel comprising an interior surface of partially coated stainless steel|
    JP2020007607A| JP6974911B2|2014-09-23|2020-01-21|A cooking container with a partially covered stainless steel inner surface, and a method for its manufacture.|
    [返回顶部]