• 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 invention relates to a method for producing a cooking vessel (1) comprising a cap (2) comprising a bottom (3), a plate (5) provided with perforations (15) fixed on the bottom (3) and a receiving channel (11) of a sensor (20), in particular a temperature sensor, said receiving channel (11) being arranged between the bottom (3) and the perforated plate (5). According to the invention, it comprises the following steps: a) Making the cap (2) by a foundry operation, the bottom (3) of said cap (2) having a groove (6) and studs (8) intended to cooperate with the perforations (15) of the plate (5), the groove (6) and the studs (8) coming directly from the mold implemented during this foundry operation. b) Position the perforated plate (5) on the bottom (3) by inserting the perforations (15) in the studs (8), c) Crimp on the bottom (3) the plate (5) perforated by striking the studs, the receiving channel (11) being formed by the groove (6) capped by the plate (5).
    公开号:FR3027783A1
    申请号:FR1460463
    申请日:2014-10-30
    公开日:2016-05-06
    发明作者:Jean-Francois Brasset
    申请人:SEB SA；
    IPC主号:
    专利说明:

    [0001] The present invention relates to a method for producing a cooking vessel comprising a channel for receiving a sensor, more particularly a channel for receiving a sensor. a temperature sensor. The cooking vessel is intended to be arranged on a cooking plate, a burner or the like for cooking food. The cooking vessel is in particular a pan, a saucepan, a saute pan, a Dutch oven or a pressure cooker. Document EP0931495 discloses a cooking vessel having a bottom, a temperature sensor integrated between the bottom and a perforated plate set on the bottom. The temperature sensor is connected by two conducting wires to an electronic circuit for processing the measured quantity and displaying the temperature. The temperature sensor and the two conductive wires are arranged in a receiving channel formed in the bottom of the cooking vessel. The method of producing this reception channel comprises the steps of: a) Making a groove in the bottom, b) Positioning a perforated plate on the bottom and crimping it on the bottom by striking, the groove covered by the perforated plate forming the channel reception.
    [0002] However, crimping the perforated plate on the bottom requires the implementation of a press developing a large tonnage. Thus, the Applicant has found, during the step of crimping the perforated plate on the bottom, a subsidence of the bottom material in the groove. Thus, the dimensions of the receiving channel are not regular over its width and height, and also over its length. These dimensional variations can damage the sensor and the wires. The object of the present invention is to overcome the above-mentioned drawbacks and to propose a method of producing a cooking vessel provided with a reception channel of a sensor which makes it possible to obtain a channel with controlled and constant dimensions. one container to another.
    [0003] Another object of the invention is to provide a method of producing a cooking vessel provided with a receiving channel of a sensor which is economical to implement. These objects are achieved with a method of producing a cooking vessel comprising a cap comprising a bottom, a plate provided with perforations fixed on the bottom and a receiving channel of a sensor, in particular a temperature sensor, said receiving channel being arranged between the bottom and the perforated plate, characterized in that it comprises the following steps: a) Realize the cap by a foundry operation, the bottom of said cap having a groove and studs intended to cooperate with the perforations of the plate, the groove and the studs coming directly from the mold used during this foundry operation; b) Position the perforated plate on the bottom by inserting the perforations in the studs; c) Crimp the perforated plate on the bottom by striking the studs, the receiving channel being formed by the groove capped by the plate. Thus, the cap is made by a foundry operation which consists in casting a metal or a liquid alloy in a mold to produce, after cooling, a part comprising the technical elements necessary for the production of the cooking vessel, in particular the groove and the studs to minimize subsequent finishing work. The groove needed to obtain the receiving channel is made directly during the foundry operation without further operation.
    [0004] The pads make it possible to crimp the perforated plate on the bottom by striking using a press developing a sufficiently low tonnage not to deform the groove resulting from the foundry operation. Accordingly, there is provided a method of making a cooking vessel having a receiver channel of a sensor which is particularly economical.
    [0005] Preferably, the section of the receiving channel is rectangular or semicircular. Such a section makes it possible to obtain a reception channel that can receive different temperature sensors, in particular a Negative Temperature Coefficient thermistor or a thermocouple arranged in a tubular sheath. In addition, such a section withstands the forces induced during the crimping of the perforated plate.
    [0006] Advantageously, the largest dimension of the section of the receiving channel is between 2 and 5 millimeters, preferably 4 millimeters. The thickness of the bottom of a cooking vessel whose crown is derived from foundry is generally between 4 and 8 millimeters. Such a dimension therefore makes it possible to produce a reception channel compatible with all ranges of cooking containers. In addition, such a size makes it possible to obtain a channel size that can receive commercially standard size temperature sensors.
    [0007] Advantageously, the bottom of the cap has an outer edge and a center, and the receiving channel extends from the outer edge to the center over a length of between 50 and 70 millimeters, preferably 60 millimeters. Thus, a sensor arranged in the bottom of a reception channel having such a length will be sufficiently offset from the edge of the cap of the cooking vessel to detect a parameter, especially a temperature, representative of the state of the food contained in the container, regardless of the size of the bottom of the cooking vessel.
    [0008] Preferably, the receiving channel has along its length a first portion extending from the edge and having a cross section Si and a second portion having a cross section S2, Si being greater than S2. Thus, the sensor receiving channel has a succession of a first and second portion. The first portion of larger section guides the sensor when introduced into the receiving channel and the second portion of smaller section can be adjusted to the size of the sensor to allow accurate positioning, see a slight tightening of the sensor at bottom of the receiving channel. As a result, the sensor can not move and will measure the bottom temperature repetitively and reliably over time.
    [0009] Advantageously, the material used in the step of producing the cap by casting is aluminum or an aluminum alloy. Aluminum or an aluminum alloy is particularly suited to be processed by a foundry operation.
    [0010] Preferably, the plate has an outer face and each stud has an upper face, and the studs and the perforations are dimensioned so that after the striking crimping operation, the studs are deformed in the perforations so that the face outer plate and the upper face of each pad are in the same plane. The pads have a height slightly greater than the thickness of the plate and the studs are assembled in the perforations with a slight clearance. During crimping, the studs are crushed so that the amount of material protruding above the plate fills the plate. play between the studs and the perforations. Thus, directly after the crimping operation, a flat bottom, adapted to be arranged on a cooking plate, is obtained. In addition, such crimping which deforms a quantity of weak material requires the implementation of a press developing a sufficiently low tonnage not to deform the groove resulting from the foundry operation. Advantageously, the studs have a cylindrical shape whose diameter is between 3 and 5 millimeters, preferably 4 millimeters and the grid has circular perforations adapted to receive the studs. Advantageously, the pads have a height equal to 1.5 times the thickness of the plate.
    [0011] Advantageously, the plate comprises between 1 and 3 perforations per square centimeter, preferably 1. These arrangements allow to reduce the tonnage developed by the press during the crimping operation of the pads and thus to be sure not to deform the groove resulting from the foundry operation. For example, crimping a perforated plate diameter 145 millimeters requires a press developing about 1000 tons of thrust.
    [0012] Preferably, the cooking vessel is a pan, a saucepan, a sauté pan, a Dutch oven or a pressure cooker. The invention will be better understood from the study of the embodiments taken in no way limiting and illustrated in the accompanying figures in which: Figure 1 illustrates a perspective view of a cap of a cooking vessel according to a particular embodiment embodiment of the invention. FIG. 2 illustrates an exploded view of the cap illustrated in FIG. 1. FIG. 3 illustrates a schematic partial sectional view of the cap and the plate before assembly of the pads in the perforations along the line III-III illustrated in FIG. 1. FIG. 4 illustrates a schematic partial sectional view of the cap and the plate after assembly of the studs in the perforations along the line III-III illustrated in FIG. 1. FIG. 5 illustrates a schematic view in partial section of FIG. the cap and plate after crimping the pads along the line III - III illustrated in Figure 1.
    [0013] As seen in Figures 1 and 2, a cooking vessel 1 comprises a cap 2 which comprises a bottom 3 and a side wall 4. The bottom 3 comprises pads 8 and a perforated plate 5 provided with perforations 15. The pads 8 are arranged in the perforations 15. A receiving channel 11 is formed by a groove 6 formed in the bottom 3 and capped by the perforated plate 5.
    [0014] The receiving channel 11 has an opening 12 in the side wall 4. The receiving channel 11 extends, from this opening 12, radially towards the center of the bottom 3. The receiving channel 11 comprises, from the opening 12, a first portion 13 formed by a chamfered or flared zone of the groove 6. The receiving channel 11 comprises a second portion 14 formed by the groove 6 formed in the bottom 3, the cross section is substantially square. The groove 6 has a bottom 16 and side walls 17, 18 (Figure 3). The square section has filleting connections between the bottom 16 of the groove 6 and the side walls 17, 18 of the groove.
    [0015] The sensor 20, visible in Figure 2 is, in particular, a temperature sensor, formed by a CTN or a thermocouple. By CTN is understood a thermistor with Negative Temperature Coefficient. The temperature sensor 20 is provided with two insulated conductor elements 21, 22 which are arranged in a tubular sheath 23 of stainless steel, closed at one end. The temperature sensor 20 is positioned at the bottom of the tubular sheath 23, close to the closed end. The conductive elements 21, 22 are electrically connected to an electronic circuit (not shown in the figures) to process the quantity measured by the temperature sensor 20 and in particular to display the temperature. The tubular sheath 23 has a substantially constant diameter along its length. The diameter of the tubular sheath is substantially equal to the side of the square section of the second portion 14 of the receiving channel 11 so that the tubular sheath 23, once completely inserted into the receiving channel 11 is held in position in an adjusted manner, The first portion 13 of the receiving channel 11 serves as a guiding zone for the tubular sheath 23 when it is introduced into the receiving channel 11. The lateral wall 4 comprises a groove 9 extending from the opening 12 of the receiving channel 11, up the side wall 4. The groove 9 is intended to receive the conductive elements 21, 22, once the tubular sheath 23 introduced into the receiving channel 11. A protective cover 30 is arranged on the groove 9 to form a protective channel of the sensor 20 and conductive elements 21, 22. The cooking vessel 1 comprises a handle 7, one end of which is fixed to the lat rale 4 by attachment means (not shown in the figures). The conductive elements 21, 22 and the protective cover 30 are arranged on the handle 7. FIGS. 3 to 5 illustrate the different steps of the process used for the production of the cooking vessel 1 provided with the reception channel 11 of the sensor 20 The first step of the method consists in making the cap 2 by a foundry operation, the bottom 3 of the cap 2 having the groove 6 and the pads 8 intended to cooperate with the perforations 15 of the plate 5. The groove 6 and the studs 8 are directly from the mold used during this foundry operation. The next step of the process consists of a step of assembling the perforated plate on the bottom 3. In a first phase, the perforated plate 5 is positioned above the bottom 3, the studs 8 facing each other. screw perforations 15 (Fig. 3). Then, in a second phase, the perforated plate 5 is assembled on the bottom 3 by introducing the perforations 15 in the pads 8 (Fig.4).
    [0016] The method then comprises a step of crimping the perforated plate on the bottom 3 by striking and crushing the studs 8. Once the cap 2 has been formed, the method may comprise one or more surface treatment steps of the interior and / or or the outside of the cap 2. These surface treatment steps may consist of sandblasting, removal of a release coating or decoration by screen printing or by spraying. The method may comprise one or more stages of finishing of the cap 2, in particular an operation of trimming the edge of the cap 2.
    [0017] Of course, the invention is not limited to the described and illustrated embodiments which have been given by way of example. Modifications are possible, particularly from the point of view of the constitution of the various elements or by substitution of technical equivalents, without departing from the scope of protection of the invention. Thus, in an alternative embodiment, the perforated plate 5 could have other shapes than the shape of a disk, in particular a polygonal shape, or that of a ring. The perforated plate 5 could possibly be divided into several sectors.
    权利要求:
    Claims (5)
    [0001]
    REVENDICATIONS1. Process for producing a cooking vessel (1) comprising a cap (2) comprising a bottom (3), a plate (5) provided with perforations (15) fixed on the bottom (3) and a receiving channel (11) ) of a sensor (20), in particular of a temperature sensor, said reception channel (11) being arranged between the bottom (3) and the perforated plate (5), characterized in that it comprises the following steps : a) Making the cap (2) by a foundry operation, the bottom (3) of said cap (2) having a groove (6) and studs (8) intended to cooperate with the perforations (15) of the plate (5), the groove (6) and the studs (8) coming directly from the mold used during this foundry operation; b) Position the plate (5) perforated on the bottom (3) by introducing the perforations (15) in the studs (8); c) Crimp on the bottom (3) the plate (5) perforated by striking the pads, the receiving channel (11) being formed by the groove (6) capped by the plate (5). 20
    [0002]
    2. A method of producing a cooking vessel (1) according to claim 1, characterized in that the section of the receiving channel (11) is rectangular or semicircular. 25
    [0003]
    3. A method of producing a cooking vessel (1) according to claim 2, characterized in that the largest dimension of the section of the receiving channel (11) is between 2 and 5 millimeters, preferably 4 millimeters. 30
    [0004]
    4. A method of producing a cooking vessel (1) according to any one of the preceding claims, characterized in that the bottom (3) of the cap (2) has an outer edge (19) and a center, and in that the receiving channel (11) extends from the outer edge (19) towards the center over a length of between 50 and 70 millimeters, preferably 60 millimeters.
    [0005]
    5. A method of producing a cooking vessel (1) according to any one of the preceding claims, characterized in that the receiving channel (11) has along its length a first portion (13) extending from the edge outer member (19) and having a cross section Si and a second portion (14) having a cross section S2, Si being greater than S2. Process for producing a cooking vessel (1) according to any one of the preceding claims, characterized in that the material used in the step of producing the cap (2) by casting is aluminum or an aluminum alloy. Process for producing a cooking vessel (1) according to any one of the preceding claims, characterized in that the plate (5) has an outer face (25) and each stud (8) has an upper face (28) , and in that the studs (8) and the perforations (15) are sized so that after the striking crimping operation, the studs (8) are deformed in the perforations (15) so that the outer face (25) of the plate (5) and the upper face (28) of each pad (8) are in the same plane. Process for producing a cooking vessel (1) according to any one of the preceding claims, characterized in that the studs (8) have a cylindrical shape whose diameter is between 3 and 5 millimeters, preferably 4 millimeters and in that the plate (5) has circular perforations (15) adapted to receive the studs (8). A method of producing a cooking vessel (1) according to any one of the preceding claims, characterized in that the pads (8) have a height equal to 1.5 times the thickness of the plate (5). 10. A method of producing a cooking vessel (1) according to any one of the preceding claims, characterized in that the plate (5) has between 1 and 3 perforations per square centimeter, preferably 1.6. 7. 20 8. 25 9. 3011. A method of producing a cooking vessel (1) according to any one of the preceding claims, characterized in that the cooking vessel (1) is a pan, a saucepan, a frying pan, a Dutch oven or a pressure cooker.5
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    同族专利:
    公开号 | 公开日
    FR3027783B1|2016-11-11|
    EP3212051B1|2020-11-04|
    EP3212051A1|2017-09-06|
    WO2016066917A1|2016-05-06|
    CN107105914A|2017-08-29|
    CN107105914B|2019-09-06|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    EP0931495A1|1998-01-23|1999-07-28|Seb S.A.|Kitchen utensil comprising a temperature sensing device integrated in the bottom of the utensil|
    WO2011152612A2|2010-06-01|2011-12-08|주식회사 서원팰러스|Structure of attaching heated element in induction heating cooking container|
    WO2013178908A1|2012-05-31|2013-12-05|Seb S.A.|Culinary article provided with a thermocouple device|
    CN1267497A|2000-03-31|2000-09-27|王永光|Electrical pressure cooker controlled by computer and arched bellows|
    CN201691727U|2010-04-30|2011-01-05|沈宏|Split electromagnetic cooker|CN110250935A|2017-08-09|2019-09-20|沙克忍者运营有限责任公司|Cooking system|
    USD914436S1|2018-06-19|2021-03-30|Sharkninja Operating Llc|Air diffuser with food preparation pot|
    USD903413S1|2018-08-09|2020-12-01|Sharkninja Operating Llc|Cooking basket|
    USD883015S1|2018-08-09|2020-05-05|Sharkninja Operating Llc|Food preparation device and parts thereof|
    USD934027S1|2018-08-09|2021-10-26|Sharkninja Operating Llc|Reversible cooking rack|
    USD883014S1|2018-08-09|2020-05-05|Sharkninja Operating Llc|Food preparation device|
    US20190254476A1|2019-02-25|2019-08-22|Sharkninja Operating Llc|Cooking device and components thereof|
    JP1677688S|2019-06-06|2021-01-25|
    USD918654S1|2019-06-06|2021-05-11|Sharkninja Operating Llc|Grill plate|
    US20210121012A1|2020-03-30|2021-04-29|Sharkninja Operating Llc|Cooking device and components thereof|
    法律状态:
    2015-11-02| PLFP| Fee payment|Year of fee payment: 2 |
    2016-05-06| PLSC| Search report ready|Effective date: 20160506 |
    2016-10-28| PLFP| Fee payment|Year of fee payment: 3 |
    2017-04-21| CA| Change of address|Effective date: 20170322 |
    2017-10-31| PLFP| Fee payment|Year of fee payment: 4 |
    2018-10-30| PLFP| Fee payment|Year of fee payment: 5 |
    2019-10-31| PLFP| Fee payment|Year of fee payment: 6 |
    2020-10-30| PLFP| Fee payment|Year of fee payment: 7 |
    优先权:
    申请号 | 申请日 | 专利标题
    FR1460463A|FR3027783B1|2014-10-30|2014-10-30|METHOD FOR PRODUCING A COOKING CONTAINER WITH A SENSOR RECEIVING CHANNEL|FR1460463A| FR3027783B1|2014-10-30|2014-10-30|METHOD FOR PRODUCING A COOKING CONTAINER WITH A SENSOR RECEIVING CHANNEL|
    PCT/FR2015/052747| WO2016066917A1|2014-10-30|2015-10-12|Method for producing a cooking container provided with a receiving channel for a sensor|
    EP15788168.1A| EP3212051B1|2014-10-30|2015-10-12|Method for producing a cooking container provided with a receiving channel for a sensor|
    CN201580055106.4A| CN107105914B|2014-10-30|2015-10-12|Equipped with the implementation method of the cooking container of sensor receiving slit|
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