CN116262008A

CN116262008A - Cooking container and cooking utensil

Info

Publication number: CN116262008A
Application number: CN202111525392.XA
Authority: CN
Inventors: 周瑜杰; 万鹏; 曹达华; 李兴航; 王婷
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2021-12-14
Filing date: 2021-12-14
Publication date: 2023-06-16

Abstract

The invention provides a cooking container and a cooking appliance, wherein the cooking container comprises: a ceramic green body; the heating layer is arranged on at least one part of the ceramic blank; the functional layer is arranged on the heating layer and at least one part of the ceramic blank body, wherein the part of the functional layer arranged on the ceramic blank body is contacted with the ceramic blank body. According to the invention, part of the ceramic blank can be directly contacted and connected with the functional layer, and the glaze dipping sintering treatment is not needed, so that the binding force between the ceramic blank and the functional layer is ensured, the manufacturing process of the whole cooking container is simplified, the production efficiency of the cooking container is further improved, and the cost of the cooking container is reduced.

Description

Cooking container and cooking utensil

Technical Field

The invention relates to the field of household appliances, in particular to a cooking container and a cooking appliance.

Background

In the related art, the surface of the ceramic blank is provided with a hard glaze layer, and the glaze layer is smooth and fine and easy to clean, thereby being beneficial to preventing substances such as water and the like from being immersed into the ceramic blank. However, the existence of the glaze layer can also reduce the binding force of the functional layers such as the non-stick coating, so that the non-stick coating cannot be sprayed on the inside of the ceramic liner, and rice is easy to adhere on the inside of the liner.

Disclosure of Invention

The present invention aims to solve at least one of the technical problems existing in the prior art.

To this end, a first aspect of the invention provides a cooking container.

A second aspect of the present invention provides a cooking appliance.

The first aspect of the present invention provides a cooking container comprising: a ceramic green body; the heating layer is arranged on at least one part of the ceramic blank; the functional layer is arranged on the heating layer and at least one part of the ceramic blank body, wherein the part of the functional layer arranged on the ceramic blank body is contacted with the ceramic blank body.

The cooking container provided by the invention comprises a ceramic blank, and a heating layer and a functional layer which are arranged on the ceramic blank. Wherein the heating layer is arranged on at least one part of the ceramic blank; the functional layer is arranged on the heating layer and at least one part of the ceramic blank body. In addition, a part of the functional layer arranged on the ceramic blank body is contacted with the ceramic blank body. That is, the surface of the part of the ceramic green body connected with the functional layer is not subjected to the glaze dipping sintering treatment, and the glaze layer does not exist on the surface of the part of the ceramic green body.

Therefore, in the cooking container provided by the invention, part of the ceramic blank can be directly contacted and connected with the functional layer, and the glaze dipping sintering treatment is not needed. Therefore, the glaze layer does not exist on the ceramic blank directly connected with the functional layer, so that the roughness of the surface of the ceramic blank is ensured, the functional layer can be directly connected with the ceramic blank, the binding force between the ceramic blank and the functional layer is ensured, the manufacturing process of the whole cooking container is simplified, the production efficiency of the cooking container is further improved, and the cost of the cooking container is reduced.

Further, the surface of a part of the ceramic blank connected with the functional layer is not subjected to glaze dipping sintering treatment, so that the part of the functional layer is in direct contact with the ceramic blank. Therefore, in the use process of the cooking container, the heat of the ceramic blank can be directly transferred to the functional layer, the accumulation of the heat between the ceramic blank and the functional layer is reduced, the adhesive force of the functional layer on the ceramic blank is improved, and the risk of falling of the functional layer is further reduced.

In addition, in the use process of the cooking container, the heating layer has a certain heating temperature under the action of the heat source, so that food in the cooking container is heated. The adoption of the ceramic blank makes the cooking container have the characteristics of safety and sanitation which cannot be compared with those of metal utensils. In addition, the ceramic blank can release infrared rays to a certain extent in the heating process, and the cooking effect is better. And the heat insulation effect of the ceramic is better, and the heat insulation effect can be greatly improved.

Specifically, the heat generation temperature of the heat generation layer means: the temperature of the heating layer is measured when the heating platform inputs set power and the heating layer is not dry-burned.

Further, the functional layer can be a non-adhesive layer, so that the inner wall of the cooking container can well transfer heat, good non-adhesive performance can be ensured, and the phenomenon that cooked food is adhered to the cooking container during heating is avoided. Specifically, the non-stick coating can be prepared from silica, silicone oil, FPA (tetrafluoroethylene and perfluoropropyl ethylene copolymer, also known as soluble polytetrafluoroethylene), PTFE (polytetrafluoroethylene), PEEK (polyetheretherketone), PEKK (polyetherketoneketone) and other coatings.

In some possible designs, the ceramic green body has a water absorption of less than or equal to 0.1%.

In this design, the ceramic green body has a water absorption of less than or equal to 0.1%. Specifically, the water absorption of the ceramic blank is less than or equal to 0.1%, so that the water absorption of the ceramic blank is extremely low, and the ceramic blank can be directly contacted with liquid without protection by a glaze layer. Therefore, the water absorption rate of the ceramic blank in the cooking container provided by the invention is less than or equal to 0.1%, and the glaze layer arranged between the ceramic blank and the functional layer in the related technology can be directly canceled.

In addition, the water absorption rate of the ceramic blank is less than or equal to 0.1%, so that the functional layer/heating layer of the cooking container can not fall off due to continuous water absorption of the ceramic blank in the long-time cooking process of the cooking container, and the service life of the whole cooking container can be ensured. And the water absorption rate of the ceramic blank is less than or equal to 0.1%, so that the flatness of the adhesion of the functional layer and the heating layer on the ceramic blank is improved, the generation of cracks on the functional layer and the heating layer is reduced, the service lives of the functional layer and the heating layer are prolonged, and the heating uniformity of the heating layer is improved.

The water absorption of the ceramic green body is tested in the following manner: the area of the ceramic blank is 10cm ² 1 sample at the bottom of the ceramic blank, 2 samples at the side of the ceramic blank, and the above samples were not subjected to glazing treatment, the samples were dried in an oven at 110 ℃ ±5 ℃ to a constant weight G (i.e., the difference between two consecutive weights of every 12 hours is less than 0.1% and is regarded as constant in weight), then cooled to room temperature, and then the samples were heated in a heater (the samples were kept out of contact with each other, the water surface was kept higher than the sample by 5cm during the whole test), water was heated to boiling and kept boiling for 2 hours, then the heat source was turned off, the samples were completely immersed in water and cooled for 4 hours±15 mm to room temperature, the weight G1 was measured after the samples were taken out and the water absorption rate of the ceramic blank was measured = ((G1-G)/G) ×100% without water drops.

In some possible designs, al ₂ O ₃ More than 22 weight percent and less than or equal to 30 weight percent; siO (SiO) ₂ More than 66% by weight and less than or equal to 70%; li (Li) ₂ The weight percentage of O is more than 2 percent and less than or equal to 5 percent.

In this design, al ₂ O ₃ Is greater than 22 percent by weight, And less than or equal to 30%. Thus, by the above Al ₂ O ₃ The ceramic blank has higher strength and hardness, small high-frequency dielectric loss, high-temperature insulation resistance and good chemical corrosion resistance and thermal conductivity.

Furthermore, siO ₂ Is greater than 66% and less than or equal to 70% by weight. Thus, the silicon oxide enhances the melting temperature of the ceramic blank, enlarges the melting temperature range, increases the high-temperature viscosity of the ceramic blank, reduces the thermal expansion coefficient and increases the hardness. Therefore, the deformation-resistant strength of the cooking container is improved under the high-temperature environment, and the service life of the cooking container is prolonged.

In addition, li ₂ The weight percentage of O is more than 2 percent and less than or equal to 5 percent. Thus, the ceramic blank has good fluxing energy. Therefore, after the cooking container heats through the heating layer, the heat transfer efficiency is improved, and the cooking efficiency is improved.

In addition, the invention aims at the Al ₂ O ₃ 、SiO ₂ Li (lithium ion battery) ₂ The raw material ratio of O in the ceramic blank is optimized, the self water absorption of the ceramic blank is promoted to be reduced, the flatness of the functional layer and the heating layer attached to the ceramic blank is further improved, the generation of cracks on the functional layer and the heating layer is reduced, the service lives of the functional layer and the heating layer are prolonged, and the heating uniformity of the heating layer is improved.

In some possible designs, the ceramic green body also includes zinc oxide, iron oxide, calcium oxide, magnesium oxide, potassium oxide, sodium oxide titanium oxide, and the like, which are not discussed further herein.

In some possible designs, the heat-generating layer is disposed on the inner surface of the ceramic green body.

In this design, a heat generating layer is disposed on the inner surface of the ceramic green body. Therefore, in the using process of the cooking container, the heating layer can be ensured to be closer to food in the cooking container, and the ceramic blank body plays a certain role in heat preservation. In addition, in daily use, the ceramic embryo body can also play a certain role in protecting the heating layer and the functional layer, and the heating layer and the functional layer are prevented from being damaged.

In some possible designs, the heat-generating layer is in contact with the ceramic green body.

In this design, the heat generating layer is in contact with the ceramic green body. That is, the surface of the part of the ceramic green body connected with the heating layer is not subjected to the glaze dipping sintering treatment, and the glaze layer does not exist on the surface of the part of the ceramic green body. Therefore, the glaze layer does not exist on the ceramic blank directly connected with the heating layer, the roughness of the surface of the ceramic blank is guaranteed, the heating layer can be directly connected with the ceramic blank, the binding force between the ceramic blank and the heating layer is guaranteed, the manufacturing process of the whole cooking container is simplified, the production efficiency of the cooking container is further improved, and the cost of the cooking container is reduced.

In some possible designs, the sintering temperature of the ceramic green body is greater than or equal to 1000 ℃ and less than or equal to 1500 ℃.

In this design, the sintering temperature of the ceramic green body is greater than or equal to 1000 ℃ and less than or equal to 1500 ℃. In other words, in the process of manufacturing the ceramic green body, al is firstly added ₂ O ₃ 、SiO ₂ 、Li ₂ O and other materials are uniformly mixed, and then the mixture is sintered at a sintering temperature of 1000 ℃ to 1500 ℃ to obtain a ceramic green body with low water absorption rate. Specifically, the sintering temperature of the ceramic green body may be 1300 ℃.

Furthermore, the raw material proportion and sintering temperature of the ceramic blank are improved, so that the ceramic blank obtained by firing has lower water absorption, the ceramic blank does not need to be subjected to glazing sintering treatment, the smoothness of the functional layer and the heating layer on the ceramic blank is improved, the generation of cracks on the functional layer and the heating layer is reduced, and the service lives of the functional layer and the heating uniformity of the heating layer are improved.

In some possible designs, the heat-generating layer is attached to at least a portion of the ceramic green body using a water-paste process.

In this design, the heat-generating layer may be attached to at least a portion of the ceramic green body using a water-paste process. Specifically, in the preparation process, the heating layer is directly stuck to a ceramic blank after being soaked by water, and then the water is rolled away, so that the heating layer is leveled; and then sintering the heating layer on the ceramic blank by a sintering mode.

In particular, in the case where a water-bonding method can be adopted, the present invention polishes the portion of the ceramic green body to which the above-described heat generating layer is connected, so as to reduce the roughness of the portion.

In some possible designs, the heat-generating layer is attached to at least a portion of the ceramic green body using a thermal spray process.

In this design, the heat-generating layer may be thermally sprayed onto at least a portion of the ceramic green body. Specifically, in the preparation process, an external tool is directly adopted to spray the raw material (such as silver and other metals) of the heating layer on the ceramic blank. In particular, in the case where a thermal spraying method can be employed, the present invention does not require polishing treatment of the portion of the ceramic green body to which the above-described heat generating layer is connected.

In some possible designs, the roughness of the portion of the ceramic green body connected to the heat generating layer is less than or equal to the roughness of the portion of the ceramic green body connected to the functional layer.

In this design, the roughness of the portion of the ceramic green body connected to the heat generating layer is less than or equal to the roughness of the portion of the ceramic green body connected to the functional layer. Therefore, the flatness of the surface of the heating layer can be effectively improved, the formation of wrinkles is reduced, and the heating efficiency is improved (especially for the heating layer formed by the film pasting technology, the improvement of the flatness is more obvious). In addition, the leveling property of the functional layer during implementation can be improved, and the thickness uniformity of the functional layer can be improved; further, the bonding strength between the functional layer and the ceramic blank directly connected with the functional layer can be improved; and the functional layer connected through the heating layer can be used as a transition layer, if the heating layer is provided with glaze, the bonding strength between the functional layer and the ceramic blank at the position can be improved, and therefore the integral anti-stripping performance of the functional layer is improved.

In some possible designs, the flatness of the surface of the portion of the functional layer connected to the heat generating layer is less than or equal to the flatness of the surface of the portion of the functional layer connected to the ceramic green body.

In this design, the heat-generating layer can release heat to heat the food during use of the cooking vessel, which part of the heat needs to be conducted through the functional layer to the location of the food. Therefore, in the cooking container provided by the invention, the flatness of the surface of the part of the functional layer connected with the heating layer is smaller than or equal to that of the part of the functional layer connected with the ceramic blank, so that the uniformity of heat transfer between the heating layer and the functional layer is improved, and the heat is quickly and uniformly transferred into the ceramic blank. Correspondingly, heat is prevented from accumulating in the functional layer, and the risk that the functional layer falls off due to thermal stress is reduced.

In addition, the flatness of the surface of the part of the functional layer connected with the ceramic blank is high, and particularly when the part is positioned at the upper part of the ceramic blank, heat is generally transferred in a heat radiation mode, and the flatness of the part is relatively high, so that the heat radiation energy is absorbed, the heat transfer of the part is promoted, and the uniformity of the heat of the ceramic blank is promoted.

In some possible designs, the roughness of the connection interface of the functional layer and the heat generating layer is less than or equal to the roughness of the connection interface of the functional layer and the ceramic green body.

In the design, the roughness of the connection interface of the functional layer and the heating layer is smaller than or equal to the roughness of the connection interface of the functional layer and the ceramic blank. Thus, the heat transfer between the functional layer and the heating layer is facilitated, the accumulation of heat between the connecting interface of the functional layer and the heating layer is reduced, the binding force between the functional layer and the heating layer is improved, and the risk that the functional layer falls off from the heating layer is further reduced.

In some possible designs, the roughness of the connection interface of the heat-generating layer and the ceramic green body is greater than or equal to the roughness of the connection interface of the functional layer and the ceramic green body; wherein the heating layer is connected to at least a part of the ceramic blank by thermal spraying.

In the design, the heating layer is connected to at least a part of the ceramic blank by adopting a thermal spraying method, and the roughness of the connecting interface of the heating layer and the ceramic blank is larger than or equal to that of the connecting interface of the functional layer and the ceramic blank. In this way, the bonding force between the heat-generating layer of the thermal spray and the ceramic green body can be improved. In addition, the porosity of the heating layer formed by thermal spraying is high, so that generated heat is easy to disperse and transfer, and the heating uniformity is high. The roughness of the connecting interface between the heating layer and the ceramic blank is high, the contact area between the heating layer and the ceramic blank can be increased, the transfer of heat to the ceramic blank side is promoted, the temperature difference between the ceramic blank and the non-stick coating is reduced, and the binding force between the non-stick coating and the ceramic blank is improved.

In some possible designs, the roughness of the connection interface of the heat generating layer with the ceramic green body is greater than or equal to the roughness of the connection interface of the heat generating layer with the functional layer.

In the design, the roughness of the connection interface of the heating layer and the ceramic blank is greater than or equal to the roughness of the connection interface of the heating layer and the functional layer. Thus, the surface of the part of the heating layer connected with the functional layer is a rough surface, so that the binding force between the functional layer and the heating layer is improved, the contact area between the functional layer and the heating layer is increased, the accumulation of heat in the functional layer is reduced, and the binding force between the functional layer and the heating layer is improved. In addition, the surface of the ceramic green body connected with the heating layer is also a rough surface.

Further, the roughness of the connection interface between the heating layer and the ceramic blank is larger than or equal to the roughness of the connection interface between the heating layer and the functional layer. Therefore, the thickness of the ceramic blank is high, the heat conducting performance is low, the roughness of the connecting interface of the heating layer and the ceramic blank is high, the uniformity of heat transfer to the ceramic blank can be improved, the accumulation of heat in the ceramic blank is reduced, and the cold and hot impact capability of the ceramic blank is improved.

In some possible designs, the heat generating layer includes: the first heating film is arranged in the middle area of the bottom wall of the ceramic blank; the second heating film is arranged at least at part of the peripheral edge of the first heating film; a space is arranged between the first heating film and the second heating film.

In this design, the heat generating layer is arranged in segments. Specifically, the heat generating layer includes a first heat generating film and a second heat generating film, and the second heat generating film is provided at least partially at a peripheral side edge of the first heat generating film with a space therebetween. Thus, the functional layer opposite to the interval is directly connected with the ceramic blank, and the thickness of the functional layer opposite to the interval is larger, so that the bonding force between the functional layer and the ceramic blank is higher, a tensile force is formed on the surrounding functional layers, and the peeling of part of the functional layers connected with the heating layer is reduced.

Further, the first heating film and the second heating film are not overlapped by the interval, and the interval is provided with no heating area, but the interval has heat which is conducted when the first heating film and the second heating film generate heat, so that the interval also has heat, but the temperature of the heat which is provided by the heat conduction path is lower than that of the first heating film and the second heating film. Therefore, by the design of the first heating film and the second heating film, a certain temperature difference can be formed on the cooking container, so that the heating capacity of the position where the first heating film and the second heating film are arranged is higher than that of the middle interval. In this way, the liquid heated by the first heat generating film and the second heat generating film is more likely to boil, and the liquid heated by the region corresponding to the space is relatively unlikely to boil.

Therefore, in the using process of the cooking container, convection effect can be formed between part of liquid heated by the first heating film and the second heating film and part of liquid heated by the interval, the part of liquid heated by the first heating film and the second heating film is in a boiling state at first, the liquid in the boiling state is continuously disturbed in the cooking container at first, on one hand, the heating effect and the heating uniformity of all the liquid in the cooking container are improved, on the other hand, the boiling effect in the liquid heating process can be improved, and the visual effect of the cooking container in the using process is greatly improved.

In addition, the good tumbling effect is beneficial to further improving the cooking effect and the cooking taste of the food. For example, in the process of cooking soup by a user using the cooking container, the continuously turned soup can accelerate the impact collision between food and the soup in the cooking container, so that the cooked soup is more delicious.

In some possible designs, a portion of the functional layer corresponding to the space is in contact with the ceramic green body.

In this design, a part of the functional layer corresponding to the space is in contact with the ceramic green body, and the ceramic green body is not subjected to the glaze dipping sintering treatment at the position, and the glaze layer is not present on the surface of the ceramic green body at the position. Therefore, the bonding strength between the functional layer at the position and the ceramic blank can be ensured, and the functional layer and the ceramic blank are firmly connected together.

In some possible designs, the spacing is greater than or equal to 2mm in size and less than or equal to 15mm in size from the middle region of the bottom wall of the ceramic green body in the direction of the edges.

In the design, when the heating layer is arranged on the inner surface of the ceramic blank body, heat generated by the heating layer is directly transferred to food, and heating power is high. Therefore, if the interval size is smaller, the food in the ceramic embryo is easier to be heated by the heat generated by the heating layers at the two sides, so that the existence of temperature difference in the food is reduced, and the effect of food tumbling is reduced. If the space size is larger, the heat transfer of the space part is slower due to higher heating power, and the risk of cracking the pot body due to heat concentration of the space part is easily caused. Moreover, when the heating layer is processed in a film pasting mode, uneven heating layer is easy to occur, and heating uniformity of the heating layer is reduced.

The size of the setting interval is more than or equal to 2mm and less than or equal to 15mm, so that the heating efficiency of the bottom is ensured, the boiling effect of the rising can be realized by generating the temperature difference, the heating uniformity of the heating layer is improved, and the possibility of cracking of the ceramic embryo is reduced.

In some possible designs, the heat-generating layer comprises a metal layer, at least a portion of the functional layer being connected to the metal layer; wherein the metal layer comprises a magnetically susceptible metal material.

In this design, the heat-generating layer comprises a metal layer, at least part of the functional layer being directly connected to the metal layer; and, the metal layer includes a magnetically susceptible metal material. Specifically, the metal layer can cut the alternating magnetic induction lines under the action of electromagnetism to generate vortex, the vortex enables molecules in the metal layer to do irregular motion at extremely high speed, and the molecules are mixed, collided and rubbed to generate heat energy, so that the cooking container heats at high speed, further heating and cooking foods are realized, and the purpose of cooking is achieved.

Specifically, the relative permeability of the magnetically susceptible metallic material is less than 10. Preferably, the magnetic induction metal material has a relative permeability of less than 1.

In some possible designs, a metal layer is attached to the ceramic green body.

In this design, the heat-generating layer comprises a metal layer, and the metal layer is directly connected to the ceramic green body. In particular, the ceramic blank has lower water absorption rate, and the cooking container provided by the invention does not need to be provided with a glaze layer on the surface of the ceramic blank. Therefore, the metal layer can be directly connected with the ceramic blank body, so that the manufacturing process and the integral structure of the cooking container are simplified.

In some possible designs, the heat-generating layer further comprises a first glaze layer, the metal layer being connected to the ceramic green body by the first glaze layer.

In this design, the heat generating layer further includes a metal layer and a first glaze layer. Wherein, the metal layer is connected with the ceramic embryo body through the first glaze layer. In particular, the ceramic blank has lower water absorption rate, and the cooking container provided by the invention does not need to be provided with a glaze layer on the surface of the ceramic blank. Therefore, the metal layer is connected with the ceramic blank body through the first glaze layer, so that the connection strength between the metal layer and the ceramic blank body can be further improved.

In some possible designs, the heat-generating layer comprises an inorganic frit, through which the heat-generating layer is connected to the functional layer and the ceramic green body.

In this design, the heat-generating layer comprises an inorganic frit, and the heat-generating layer is connected to the functional layer and the ceramic green body through the inorganic frit. Therefore, the connection strength of the heating layer and the functional layer and the connection strength of the heating layer and the ceramic blank can be further improved.

Specifically, the inorganic glaze comprises the following components: alumina, silica, lithium oxide, other components such as iron oxide, calcium oxide, magnesium oxide, potassium oxide, sodium oxide, titanium oxide, etc.

In some possible designs, the cooking vessel further comprises: the second glaze layer is arranged on the outer wall of the ceramic blank; wherein the sintering temperature of the second glaze layer is higher than the melting temperature of the heating layer.

In this design, the cooking vessel further comprises a second glaze layer. The second glaze layer is arranged on the outer wall of the ceramic blank body, so that the surface smoothness of the outer wall of the ceramic blank body is improved. In addition, the design of the second glaze layer can further play a certain role in protecting the ceramic blank, so that the outer side of the cooking container is guaranteed to have the characteristics of high hardness, wear resistance and the like.

In some possible designs, the second glaze layer includes alumina, silica, and lithium oxide, wherein in the second glaze layer, the weight percent of alumina is greater than or equal to 20% and less than or equal to 30%, the weight percent of silica is greater than or equal to 65% and less than or equal to 75%, and the weight percent of lithium oxide is greater than or equal to 1% and less than or equal to 5%; and/or the second glaze layer includes alumina, silica, and lithium oxide, in the second glaze layer, the weight percentage of alumina is greater than or equal to 20% and less than or equal to 30%, the weight percentage of silica is greater than or equal to 65% and less than or equal to 75%, and the weight percentage of lithium oxide is greater than or equal to 1% and less than or equal to 5%.

A second aspect of the present invention provides a cooking appliance, comprising: a heating platform comprising a heating region; the cooking vessel of any of the designs described above can be placed in a heating zone.

The cooking appliance provided by the invention comprises the cooking container with any possible design, so that the cooking appliance has all the beneficial effects of the cooking container with any possible design, and the details are not repeated herein.

In addition, the cooking utensil also comprises a heating platform, wherein the heating platform comprises a heating area, and the cooking container can be placed on the heating area, so that the cooking utensil is matched with the cooking container to jointly heat food.

In some possible designs, the heating zone is an electromagnetic heating zone.

In the design, the heating area is an electromagnetic heating area, specifically, the electromagnetic heating area is provided with a pipeline which is arranged in a disc shape, wherein the distance between coils at the middle position of the bottom is larger, the coils around the heating area are indirectly smaller, the cooking container is arranged above the electromagnetic heating area, then the cooking container provided with the heating layer can cut alternating magnetic induction lines to generate vortex, the vortex enables molecules in the conductor layer to do irregular motion at a very high speed, and the molecules collide and rub with each other to generate heat energy, so that the cooking container heats at a high speed, further heating and cooking foods are realized, and the purpose of cooking is achieved.

Further, with respect to the definition of flatness, it will be appreciated by those skilled in the art that flatness is the deviation of the macroscopic relief height of an interface from an ideal plane.

Further, with respect to the definition of roughness, it will be appreciated by those skilled in the art that roughness is the roughness of the machined surface with small spacing and small peak to valley irregularities.

Additional aspects and advantages of the invention will be set forth in part in the description which follows, or may be learned by practice of the invention.

Drawings

The foregoing and/or additional aspects and advantages of the invention will become apparent and may be better understood from the following description of embodiments taken in conjunction with the accompanying drawings in which:

FIG. 1 is one of schematic structural views of a cooking vessel according to an embodiment of the present invention;

FIG. 2 is a second schematic view of a cooking vessel according to an embodiment of the present invention;

FIG. 3 is a cross-sectional view of a cooking vessel according to one embodiment of the present invention;

fig. 4 is a partial enlarged view of a portion of the cooking container shown in fig. 3.

The correspondence between the reference numerals and the component names in fig. 1 to 4 is:

100 cooking container, 104 ceramic blank, 106 heating layer, 108 functional layer, 110 second glaze layer.

Detailed Description

In order that the above-recited objects, features and advantages of the present invention will be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings and appended detailed description. It should be noted that, without conflict, the embodiments of the present invention and features in the embodiments may be combined with each other.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as described herein, and therefore the scope of the present invention is not limited to the specific embodiments disclosed below.

A cooking container 100 and a cooking appliance provided according to some embodiments of the present invention are described below with reference to fig. 1 to 4.

As shown in fig. 1, 2 and 3, a first embodiment of the present invention provides a cooking vessel 100, which includes a ceramic blank 104, a heat-generating layer 106 and a functional layer 108.

Wherein, as shown in fig. 3 and 4, the heat-generating layer 106 is disposed on at least a portion of the ceramic green body 104; the functional layer 108 is disposed on both the heat-generating layer 106 and at least a portion of the ceramic green body 104. In addition, a portion of the functional layer 108 disposed on the ceramic green body 104 is in contact with the ceramic green body 104. That is, the surface of the portion of the ceramic green body 104 connected to the functional layer 108 is not subjected to the glaze-dipping sintering treatment, and the glaze layer does not exist on the surface of the portion of the ceramic green body 104.

As shown in fig. 3 and 4, in the cooking vessel 100 according to the present invention, a part of the ceramic green body 104 can be directly connected to the functional layer 108 in contact, and the glaze-dipping sintering process is not required. In this way, the glaze layer does not exist on the ceramic blank 104 directly connected with the functional layer 108, which ensures the roughness of the surface of the ceramic blank 104, so that the functional layer 108 can be directly connected with the ceramic blank 104, and the bonding force between the ceramic blank 104 and the functional layer 108 is ensured, thereby simplifying the manufacturing process of the whole cooking container 100, further improving the production efficiency of the cooking container 100 and reducing the cost of the cooking container 100.

Further, the surface of the part of the ceramic green body 104 connected to the functional layer 108 is not subjected to the glazing sintering treatment, so that the part of the functional layer 108 is in direct contact with the ceramic green body 104. In this way, during the use of the cooking container 100, the heat of the ceramic green body 104 can be directly transferred to the functional layer 108, so that the accumulation of the heat between the ceramic green body 104 and the functional layer 108 is reduced, the adhesion of the functional layer 108 on the ceramic green body 104 is improved, and the risk of falling off the functional layer 108 is further reduced.

In addition, during the use of the cooking container 100, the heating layer 106 has a certain heating temperature under the action of the heat source, so as to heat the food inside the cooking container 100. The ceramic blank 104 is used to make the cooking container 100 have a safety and sanitation characteristic that is not comparable to that of a metal vessel. In addition, the ceramic blank 104 releases infrared rays to a certain extent in the heating process, so that the cooking effect is better. And the heat insulation effect of the ceramic is better, and the heat insulation effect can be greatly improved.

Specifically, the heat generation temperature of the heat generation layer 106 means: the temperature of the heat generating layer 106 itself during the use of the cooking container 100 is a heat generating temperature measured when the heat generating layer 106 is not dry-burned when the set power is input to the heating stage.

Specifically, the functional layer 108 may be a non-adhesive layer, so that the inner wall of the cooking container 100 can well transfer heat, and can ensure good non-adhesive performance, so as to avoid the phenomenon that the cooked food is adhered to the cooking container 100 during heating.

Specifically, the non-stick coating can be prepared from silica, silicone oil, FPA (tetrafluoroethylene and perfluoropropyl ethylene copolymer, also known as soluble polytetrafluoroethylene), PTFE (polytetrafluoroethylene), PEEK (polyetheretherketone), PEKK (polyetherketoneketone) and other coatings.

A second embodiment of the present invention proposes a cooking container, further comprising, on the basis of the first embodiment:

the ceramic green 104 has a water absorption of less than or equal to 0.1%. Specifically, the water absorption of the ceramic green body 104 is less than or equal to 0.1%, so that the water absorption of the ceramic green body 104 is extremely low, and the ceramic green body 104 can be directly contacted with liquid without protection by a glaze layer.

Therefore, in the cooking container 100 according to the present invention, the water absorption of the ceramic blank 104 is less than or equal to 0.1%, and the glaze layer disposed between the ceramic blank and the heat-generating layer in the related art can be directly omitted.

In addition, the water absorption rate of the ceramic green body 104 is less than or equal to 0.1%, so that the cooking container 100 can be ensured not to fall off the functional layer 108 of the cooking container 100 due to the continuous water absorption of the ceramic green body 104 in the long-time cooking process, and the service life of the whole cooking container 100 can be ensured. In addition, the water absorption rate of the ceramic green body 104 is less than or equal to 0.1%, the flatness of the adhesion of the functional layer 108 and the heating layer 106 on the ceramic green body 104 is improved, the generation of cracks on the functional layer 108 and the heating layer 106 is reduced, the service lives of the functional layer 108 and the heating layer 106 are prolonged, and the heating uniformity of the heating layer 106 is improved.

Here, the water absorption of the ceramic green body 104 is tested as follows: the ceramic blank 104 was taken to have an area of 10cm ² 1 sample at the bottom of the ceramic green body 104, 2 samples at the side of the ceramic green body 104, and the above samples were not subjected to glazing treatment, the samples were dried in an oven at 110 ℃ ±5 ℃ to a constant weight G (i.e., the difference between two consecutive weights of every 12 hours is less than 0.1% and is regarded as constant weight), then cooled to room temperature, and then the samples were heated in a heater (the samples were kept out of contact with each other, the water level was kept higher than 5cm of the samples throughout the test), heated to boiling and kept boiling for 2 hours, then the heat source was turned off, the samples were completely immersed in water and cooled for 4 hours±15 mm to room temperature, the weight G1 was measured after taking out the samples with no water drops, and the water absorption rate of the ceramic green body 104 = ((G1-G)/G) ×100%.

Three embodiments of the present invention provide a cooking container, further comprising, based on the first embodiment and the second embodiment:

the ceramic blank 104 is made of a heat-resistant lithium-ion system ceramic. Wherein the ceramic blank 104 mainly comprises Al ₂ O ₃ 、SiO ₂ Li (lithium ion battery) ₂ O. In this way, on one hand, the manufacturing process and the overall structure of the cooking container 100 are simplified, and on the other hand, the roughness of the inner wall of the ceramic green body 104 is ensured, so that a good bonding force is provided between the ceramic green body 104 and the heating layer 106.

Thus, the invention can directly arrange the heating layer 106 on the ceramic green body 104 and ensure the tight connection between the heating layer 106 and the ceramic green body 104.

In this embodiment, further, al ₂ O ₃ Is greater than 22% and less than or equal to 30% by weight. Thus, by the above Al ₂ O ₃ The ceramic blank 104 has higher strength and hardness, small high-frequency dielectric loss, high-temperature insulation resistance and good chemical corrosion resistance and thermal conductivity.

In this embodiment, further, siO ₂ Is greater than 66% and less than or equal to 70% by weight. In this way, the silicon oxide enhances the melting temperature of the ceramic green body 104, increases the melting temperature range, increases the high-temperature viscosity of the ceramic green body 104, reduces the thermal expansion coefficient, and increases the hardness. Thus, the strength of the cooking container 100 against deformation is improved in a high temperature environment, and the service life of the cooking container 100 is prolonged.

In this embodiment, further, li ₂ The weight percentage of O is more than 2 percent and less than or equal to 5 percent. Thus, the ceramic green body 104 is provided with good fluxing energy. Thereby improving heat transfer efficiency of the cooking container 100 after heating via the heating layer 106 and improving cooking efficiency.

In this embodiment, further, the ceramic green body 104 further comprises zinc oxide, iron oxide, calcium oxide, magnesium oxide, potassium oxide, sodium oxide, titanium oxide, etc., which will not be discussed further herein.

Thus, the present invention is directed to the above Al ₂ O ₃ 、SiO ₂ Li (lithium ion battery) ₂ The raw material ratio of O in the ceramic green body 104 is optimized, the self water absorption of the ceramic green body 104 is ensured to be reduced, the adhesion flatness of the functional layer 108 and the heating layer 106 on the ceramic green body 104 is improved,and reduces the occurrence of cracks on the functional layer 108 and the heat generating layer 106, improves the service life of the functional layer 108 and the heat generating layer 106, and improves the uniformity of heat generation of the heat generating layer 106.

In this embodiment, further, the sintering temperature of the ceramic green body 104 is greater than or equal to 1000 ℃ and less than or equal to 1500 ℃. That is, in the process of manufacturing the ceramic green body 104 according to the present invention, al is first added to ₂ O ₃ 、SiO ₂ 、Li ₂ O and other materials are uniformly mixed, and then the mixture is fired at a sintering temperature of 1000-1500 ℃ to obtain the ceramic green body 104 with low water absorption. Specifically, the sintering temperature of the ceramic green body 104 may be 1300 ℃. Specifically, the sintering temperature of the ceramic green body 104 may be 1300 ℃.

Further, the raw material ratio and sintering temperature of the ceramic green body 104 are improved, so that the ceramic green body 104 obtained by firing has lower water absorption, the ceramic green body 104 does not need to be subjected to glaze dipping sintering treatment, the flatness of the functional layer 108 and the heating layer 106 on the ceramic green body 104 is improved, the generation of cracks on the functional layer 108 and the heating layer 106 is reduced, the service lives of the functional layer 108 and the heating layer 106 are prolonged, and the heating uniformity of the heating layer 106 is improved.

Specifically, the ceramic blank 104 in the cooking container 100 according to the present invention is selected from a heat-resistant lithium-ion system ceramic, which is made of Al ₂ O ₃ 、SiO ₂ Li (lithium ion battery) ₂ O is the main component; wherein Al is ₂ O ₃ More than 22 weight percent and less than or equal to 26 weight percent; siO (SiO) ₂ More than 66% by weight and less than or equal to 70%; li (Li) ₂ The weight percentage of O is more than 2 percent and less than or equal to 3 percent.

In addition, the system includes zinc oxide, iron oxide, calcium oxide, magnesium oxide, potassium oxide, sodium oxide titanium oxide, etc., which will not be discussed further herein. The ceramic under the system has extremely low water absorption rate after being sintered at a high temperature of 1300 ℃, and the water absorption rate of the ceramic can not exceed 0.1% under the protection of an unglazed layer.

A fourth embodiment of the present invention proposes a cooking container 100, further comprising, on the basis of the first, second and third embodiments:

the heat-generating layer 106 may be attached to at least a portion of the ceramic green body 104 using a water paste process. Specifically, in the preparation process, after the heating layer 106 is soaked with water, the heating layer 106 is directly attached to the ceramic blank 104, and then the water is rolled away, so that the heating layer 106 is leveled; the heat-generating layer 106 is then sintered onto the ceramic green body 104 by means of sintering. In particular, in the case where the water bonding method can be adopted, the present invention polishes the portion of the ceramic green body 104 to which the above-described heat generating layer 106 is attached, so as to reduce the roughness of the portion.

The heat-generating layer 106 may also be thermally sprayed onto at least a portion of the ceramic green body 104. Specifically, during the manufacturing process, the raw material of the heat-generating layer 106 (for example, a metal such as silver) is directly sprayed on the ceramic green body 104 by using an external tool. In particular, in the case where the thermal spraying method can be employed, the present invention does not require polishing of the portion of the ceramic green body 104 to which the heat generating layer 106 is attached.

A fifth embodiment of the present invention proposes a cooking container 100, further comprising, on the basis of the first, second, third and fourth embodiments:

As shown in fig. 3 and 4, a heat-generating layer 106 is provided on the inner surface of the ceramic green body 104. In this way, during use of the cooking vessel 100, the heating layer 106 is ensured to be closer to food in the cooking vessel 100, and the ceramic blank 104 plays a role in keeping temperature. In addition, in the daily use process, the ceramic green body 104 can also play a certain role in protecting the heating layer 106 and the functional layer 108, so as to avoid damage to the heating layer 106 and the functional layer 108.

In this embodiment, further, as shown in fig. 3 and 4, the heat-generating layer 106 is in contact with the ceramic green body 104. That is, the surface of the portion of the ceramic green body 104 connected to the heat generating layer 106 is also not subjected to the glaze-dipping sintering treatment, and the glaze layer does not exist on the surface of the portion of the ceramic green body 104. In this way, the glaze layer does not exist on the ceramic blank 104 directly connected with the heating layer 106, so that the roughness of the surface of the ceramic blank 104 is ensured, the heating layer 106 can be directly connected with the ceramic blank 104, the binding force between the ceramic blank 104 and the heating layer 106 is ensured, the manufacturing process of the whole cooking container 100 is simplified, the production efficiency of the cooking container 100 is further improved, and the cost of the cooking container 100 is reduced.

A sixth embodiment of the present invention proposes a cooking container 100, further comprising, on the basis of the first, second, third, fourth and fifth embodiments:

the roughness of the portion of the ceramic green body 104 connected to the heat generating layer 106 is less than or equal to the roughness of the portion of the ceramic green body 104 connected to the functional layer 108. Thus, the flatness of the surface of the heat generating layer 106 can be improved, the formation of wrinkles can be reduced, and the heating efficiency (particularly for the heat generating layer 106 formed by the film-bonding process) can be improved. In addition, leveling property of the functional layer 108 can be improved, and uniformity of thickness of the functional layer 108 can be improved.

Further, the bonding strength between the functional layer 108 and the ceramic green body 104 directly connected thereto can be improved; and the functional layer 108 connected through the heating layer 106, because the heating layer 106 can be used as a transition layer, if no glaze exists in the heating layer 106, the bonding strength between the functional layer 108 and the ceramic blank 104 is improved, so that the overall stripping resistance of the functional layer 108 is improved.

A seventh embodiment of the present invention proposes a cooking container 100, further comprising, based on the first embodiment, the second embodiment, the third embodiment, the fourth embodiment, the fifth embodiment, and the sixth embodiment:

The flatness of the surface of the portion of the functional layer 108 connected to the heat generating layer 106 is less than or equal to the flatness of the surface of the portion of the functional layer 108 connected to the ceramic green body 104.

During use of the cooking vessel 100, the heat-generating layer 106 can release heat to heat the food, which needs to be conducted through the functional layer 108 to the location of the food. For this reason, in the cooking container 100 according to the present invention, the flatness of the surface of the portion of the functional layer 108 connected to the heat generating layer 106 is less than or equal to the flatness of the surface of the portion of the functional layer 108 connected to the ceramic green body 104, so that the uniformity of heat transfer between the heat generating layer 106 and the functional layer 108 is improved, and the heat is rapidly and uniformly transferred to the inside of the ceramic green body 104. Accordingly, heat build-up on the functional layer 108 is also avoided, thereby reducing the risk of the functional layer 108 falling off due to thermal stress.

In addition, the flatness of the surface of the functional layer 108 connected to the ceramic green body 104 is relatively high, and particularly when the functional layer is located at the upper portion of the ceramic green body 104, heat is generally transferred by heat radiation, and the relatively high flatness of the functional layer is beneficial to absorbing heat radiation energy and promoting heat transfer at the functional layer. Thereby promoting uniformity of heat in the ceramic green body 104.

An eighth embodiment of the present invention proposes a cooking container 100, further comprising, on the basis of the first embodiment, the second embodiment, the third embodiment, the fourth embodiment, the fifth embodiment, the sixth embodiment and the seventh embodiment:

the roughness of the connection interface of the functional layer 108 and the heat-generating layer 106 is less than or equal to the roughness of the connection interface of the functional layer 108 and the ceramic green body 104.

In this way, the heat transfer between the functional layer 108 and the heating layer 106 is facilitated, the accumulation of heat between the connecting interfaces of the functional layer 108 and the heating layer 106 is reduced, the binding force between the functional layer 108 and the heating layer 106 is improved, and the risk that the functional layer 108 falls off from the heating layer 106 is further reduced.

A ninth embodiment of the present invention proposes a cooking container 100, further comprising, on the basis of the first embodiment, the second embodiment, the third embodiment, the fourth embodiment, the fifth embodiment, the sixth embodiment, the seventh embodiment and the eighth embodiment:

the heating layer 106 is connected to at least a portion of the ceramic green body 104 by thermal spraying, and the roughness of the connection interface between the heating layer 106 and the ceramic green body 104 is greater than or equal to the roughness of the connection interface between the functional layer 108 and the ceramic green body 104.

In this way, the bonding force between the heat-generating layer 106 and the ceramic green body 104 can be improved, and the generated heat is easily dispersed and transferred due to the higher porosity of the heat-generating layer 106 formed by the heat spraying, so that the heat generation uniformity is higher. The roughness of the connecting interface between the heating layer 106 and the ceramic blank 104 is high, the contact area between the heating layer 106 and the ceramic blank 104 can be increased, the transfer of heat to the ceramic blank 104 side is promoted, the temperature difference between the ceramic blank 104 and the non-stick coating is reduced, and the binding force between the non-stick coating and the ceramic blank 104 is improved.

A tenth embodiment of the present invention proposes a cooking container 100, further comprising, on the basis of the first, second, third, fourth, fifth, sixth, seventh, eighth and ninth embodiments:

the roughness of the connection interface of the heat generating layer 106 and the ceramic green body 104 is greater than or equal to the roughness of the connection interface of the heat generating layer 106 and the functional layer 108. In this way, the surface of the portion of the heat generating layer 106 connected to the functional layer 108 is a rough surface, thereby improving the bonding force between the functional layer 108 and the heat generating layer 106, increasing the contact area between the functional layer 108 and the heat generating layer 106, reducing the accumulation of heat in the functional layer 108, and improving the bonding force between the functional layer 108 and the heat generating layer 106. In addition, the surface of the ceramic green body 104 connected to the heat generating layer 106 is also a rough surface.

Further, the roughness of the connection interface between the heat-generating layer 106 and the ceramic green body 104 is greater than or equal to the roughness of the connection interface between the heat-generating layer 106 and the functional layer 108. Thus, the thickness of the ceramic green body 104 is high, the heat conducting performance is low, the roughness of the connecting interface of the heating layer 106 and the ceramic green body 104 is high, the uniformity of heat transfer to the ceramic green body 104 can be improved, the accumulation of heat in the ceramic green body 104 is reduced, and the cold and hot impact capability of the ceramic green body 104 is improved.

An eleventh embodiment of the present invention proposes a cooking container 100, further comprising, on the basis of the first embodiment, the second embodiment, the third embodiment, the fourth embodiment, the fifth embodiment, the sixth embodiment, the seventh embodiment, the eighth embodiment, the ninth embodiment, and the tenth embodiment:

the heat generating layer 106 is provided in segments. Specifically, the heat generating layer 106 includes a first heat generating film (not shown in the drawing) and a second heat generating film (not shown in the drawing), and the second heat generating film is provided at least at a part of the peripheral side edge of the first heat generating film with a space therebetween. Thus, for the heat-generating layer 106, the functional layer 108 opposite to the space is directly connected to the ceramic green body 104, and the thickness of the functional layer 108 opposite to the space is larger, so that the bonding force between the functional layer 108 and the ceramic green body 104 is higher, and a tensile force is formed on the surrounding functional layers 108, thereby reducing the peeling of the part of the functional layer 108 connected to the heat-generating layer 106.

Further, the first heating film and the second heating film are not overlapped by the interval, and the interval is provided with no heating area, but the interval has heat which is conducted when the first heating film and the second heating film generate heat, so that the interval also has heat, but the temperature of the heat which is provided by the heat conduction path is lower than that of the first heating film and the second heating film.

Thus, by the above-described design of the first and second heat generating films, a certain temperature difference may be formed on the cooking container 100 such that the heating capacity of the position where the first and second heat generating films are disposed is higher than that of the intermediate interval. In this way, the liquid heated by the first heat generating film and the second heat generating film is more likely to boil, and the liquid heated by the region corresponding to the space is relatively unlikely to boil.

In this way, in the use process of the cooking container 100, convection effect can be formed between the part of liquid heated by the first heating film and the second heating film and the part of liquid heated by the interval, the part of liquid heated by the first heating film and the second heating film is in a boiling state at first, the liquid in the boiling state is continuously disturbed in the cooking container 100 at first, on one hand, the heating effect and the heating uniformity of all the liquid in the cooking container 100 are improved, and on the other hand, the boiling effect in the liquid heating process can be improved, so that the visual effect of the cooking container 100 in the use process is greatly improved.

In addition, the good tumbling effect is beneficial to further improving the cooking effect and the cooking taste of the food. For example, in the process of cooking soup using the cooking container 100, the continuously turned soup accelerates the impact collision between food and soup in the cooking container 100, so that the cooked soup is more tasty.

In this embodiment, further, a portion of the functional layer 108 corresponding to the space is in contact with the ceramic green body 104, and the ceramic green body 104 is not subjected to the dip-glaze sintering treatment at the position, and the surface of the ceramic green body at the position is not provided with a glaze layer. In this way, the bonding strength between the functional layer 108 and the ceramic green body 104 can be ensured, and the functional layer and the ceramic green body are firmly connected together.

In this embodiment, further, when the heat-generating layer 106 is disposed on the inner surface of the ceramic green body 104, the heat generated by the heat-generating layer 106 is directly transferred to the food, and the heating power is high. Therefore, if the space size is smaller, the food in the ceramic green body 104 is easier to be heated by the heat generated by the heating layers 106 at the two sides, so that the temperature difference in the food is reduced, and the food tumbling effect is reduced. If the space size is larger, the heat transfer of the space part is slower due to higher heating power, and the risk of cracking the pot body due to heat concentration of the space part is easily caused. Moreover, when the heating layer 106 is processed by a film-sticking method, the uneven heating layer 106 is easily caused, and the heating uniformity of the heating layer 106 is reduced.

Therefore, the size of the setting interval is larger than or equal to 2mm and smaller than or equal to 15mm, the heating efficiency of the bottom is ensured, the boiling effect of the rising can be realized by generating the temperature difference, the heating uniformity of the heating layer 106 is improved, and the possibility of cracking the ceramic blank 104 is reduced.

Further to the above, the heat generating layer 106 includes a metal layer, and at least part of the functional layer 108 is directly connected to the metal layer; and, the metal layer includes a magnetically susceptible metal material. Specifically, the metal layer cuts the alternating magnetic induction lines under the action of electromagnetism to generate vortex, the vortex enables molecules in the metal layer to do irregular motion at extremely high speed, and the molecules are mixed, collided and rubbed to generate heat energy, so that the cooking container 100 heats at high speed, further heating and cooking foods are realized, and the purpose of cooking is achieved.

Specifically, the relative permeability of the magnetically susceptible metallic material is less than 10; preferably, the magnetic induction metal material has a relative permeability of less than 1.

Further, the metal layer may be directly connected to the ceramic green body 104. In particular, since the ceramic green body 104 has low water absorption, the cooking vessel 100 according to the present invention does not require a glaze layer on the surface of the ceramic green body 104. Therefore, the metal layer can be directly connected to the ceramic green body 104, thereby simplifying the manufacturing process and the overall structure of the cooking container 100.

Further, it may be that the heat generating layer 106 further includes a metal layer and a first glaze layer. Thus, the metal layer is connected to the ceramic green body 104 by the first glaze layer. In particular, since the ceramic green body 104 has low water absorption, the cooking vessel 100 according to the present invention does not require a glaze layer on the surface of the ceramic green body 104. Therefore, the metal layer is connected with the ceramic green body 104 through the first glaze layer, so as to further improve the connection strength between the metal layer and the ceramic green body 104.

Further, in addition to the first to eleventh embodiments, the heat-generating layer 106 includes an inorganic frit, and the heat-generating layer 106 is connected to the functional layer 108 and the ceramic green body 104 through the inorganic frit. In this way, the connection strength between the heat generating layer 106 and the functional layer 108 and the connection strength between the heat generating layer 106 and the ceramic green body 104 can be further improved. Specifically, the inorganic glaze comprises the following components: alumina, silica, lithium oxide, other components such as iron oxide, calcium oxide, magnesium oxide, potassium oxide, sodium oxide, titanium oxide, etc.

Further to the first to eleventh embodiments, as shown in fig. 3 and 4, the cooking container 100 further includes a second glaze layer 110. The second glaze layer 110 is disposed on the outer wall of the ceramic green body 104, so as to improve the surface smoothness of the outer wall of the ceramic green body 104. In addition, the design of the second glaze layer 110 can further protect the ceramic blank 104 to ensure that the outer side of the cooking container 100 has the characteristics of high hardness, wear resistance and the like. Specifically, the second glaze 110 is a high temperature glaze.

Further, as shown in fig. 3 and 4, the heat generating layer 106 is provided on the bottom wall and the side wall of the ceramic green body 104, on the basis of the first to eleventh embodiments. Specifically, the ceramic green body 104 includes a bottom wall and side walls. Wherein the first heat generating film is disposed in a central region of the bottom wall of the ceramic green body 104, and the second heat generating film is disposed at least partially on a peripheral side edge (e.g., one side edge, two side edges, three side edges, four side edges, etc.) of the first heat generating film. In addition, the height ratio of the part of the side wall arranged on the heating layer 106 to the side wall is less than or equal to 1/3.

A twelfth embodiment of the present invention proposes a cooking appliance (not shown in the drawings) including the cooking container 100 of any of the above embodiments, and a heating stage.

Therefore, the cooking appliance has all the advantages of the cooking container 100 according to any of the above embodiments, and will not be described herein.

In addition, the cooking appliance further comprises a heating platform, wherein the heating platform comprises a heating area, and the cooking container 100 can be placed on the heating area, so that the cooking appliance is matched with the cooking container 100 to jointly heat food.

In this embodiment, further, the heating area is an electromagnetic heating area, specifically, the electromagnetic heating area is provided with a pipeline in a disc shape, wherein the space between coils at the middle position of the bottom is larger, the coils around the coil are smaller indirectly, the cooking container 100 is placed above the electromagnetic heating area, then the cooking container 100 provided with the heating layer 106 cuts the alternating magnetic induction line to generate eddy currents, the eddy currents enable molecules in the conductor layer to do irregular motion at a very high speed, and the molecules collide and rub with each other to generate heat energy, so that the cooking container 100 heats at a high speed, further heating and cooking foods are realized, and the purpose of cooking is achieved.

Specifically, in the cooking vessel 100 according to the present invention, the ceramic blank 104 is made of a heat-resistant lithium-ion system ceramic, and the ceramic blank 104 is made of Al ₂ O ₃ 、SiO ₂ Li (lithium ion battery) ₂ O is mainly, wherein, al ₂ O ₃ More than 22 weight percent and less than or equal to 30 weight percent; siO (SiO) ₂ More than 66% by weight and less than or equal to 70%; li (Li) ₂ O is greater than 2% by weight and less than or equal to 5% by weight (specifically, al is selected ₂ O ₃ More than 22 weight percent and less than or equal to 26 weight percent; siO (SiO) ₂ More than 66% by weight and less than or equal to 70%; li (Li) ₂ The ceramic green body 104 further comprises zinc oxide, iron oxide, calcium oxide, magnesium oxide, potassium oxide, sodium oxide, titanium oxide, etc., in an amount greater than 2% by weight and less than or equal to 3% by weight.

After the ceramic green body 104 is sintered at a high temperature of 1300 ℃, the water absorption rate of the ceramic green body is extremely low, and the water absorption rate of the ceramic green body is not more than 0.1% under the protection of an unglazed layer. At this time, the second glaze 110 is formed on the outer wall of the ceramic blank 104, and the inner wall is not glazed. The inner wall of the ceramic blank 104 is rough and can be used for bonding the functional layer 108, so that the bonding force of the functional layer 108 is greatly improved and the non-tackiness of the ceramic blank 104 is improved. In addition, the heating layer 106 is designed in the ceramic blank 104 (such as internally attaching a silver film or internally spraying a magnetic conduction layer), and then the functional layer 108 is sprayed, so that heat is directly transferred to the substance to be heated in the ceramic blank 104 through the functional layer 108, and the heat transfer efficiency of the cooking container 100 can be further improved.

Specifically, the ceramic green body 104 has an ultra-low water absorption rate, and the water absorption rate of the ceramic green body 104 is not more than 0.1% under the protection of the unglazed layer. The second glaze layer 110 is arranged on the outer side of the ceramic blank 104, so that the outer side of the ceramic blank 104 is guaranteed to have the characteristics of high hardness, wear resistance and the like. The inner part of the ceramic blank 104 is protected by a non-glaze layer, and the heating layer 106 is directly arranged inside the ceramic blank 104; the heat generating layer 106 may be a silver film internally attached by a water transfer method or an aluminum layer sprayed by a thermal spraying method.

When the cooking container 100 is in actual use, the heating layer 106 generates heat under the action of the electromagnetic field and directly transmits the heat to the inside of the cooking container 100, and at this time, the ceramic blank 104 can also perform the heat insulation function. The functional layer 108 (non-stick layer) is sprayed on the heating layer 106, the inner non-glaze layer of the ceramic blank 104 has a relatively rough surface, so that the binding force of the functional layer 108 can be ensured, meanwhile, the ultra-low water absorption rate of the ceramic blank 104 can ensure that the functional layer 108 is not fallen off due to continuous water absorption in the long-time cooking process of the cooking container 100, and the service life of the whole cooking container 100 can be ensured. Therefore, the present invention can solve the problem that the ceramic green body 104 cannot be coated with the functional layer 108 while ensuring the heat transfer efficiency of the cooking container 100.

In the following, the cooking vessel 100 according to the present invention will be further explained in terms of several specific embodiments. In the following specific examples, the sintering conditions are the same.

In the first embodiment, the water absorption of the ceramic green body 104 is 0.03% (Al in the ceramic green body 104) ₂ O ₃ The ratio is 25%, siO ₂ The ratio is 68%, LI ₂ The ratio of O is 2.6%, the total content of the above three is 95.6%, the sintering temperature is 1280 ℃, and the outer side of the ceramic blank 104 is provided with a second glaze layer 110. The ceramic blank 104 is protected by an inner unglazed layer, and a heating layer 106 inside the ceramic blank 104 is a silver film adhered inside in a water transfer printing mode. The functional layer 108 is sprayed on the heat generating layer 106 and the ceramic green body 104 at a position where the heat generating layer 106 is not present (the functional layer 108 may be PFA, PTFE, or the like).

In this embodiment, the life of the cooking vessel 100 is measured by the number of consecutive rice cookings on the heated platform, with a 7 year life corresponding to 2000 consecutive rice cookings. The cooking vessel 100 does not fall off the functional layer 108 after 2500 consecutive rice-cooking, satisfying the design life and exceeding 7 years.

In the second embodiment, the water absorption of the ceramic green body 104 is 0.6% (Al in the ceramic green body 104) ₂ O ₃ The ratio is 19.8%, siO ₂ The ratio of the two is 69.5%, the total content of the two is 95.6%, the sintering temperature is 1140 ℃, a second glaze layer 110 is arranged on the outer side of the ceramic blank 104, and the ceramic blank 104 is internally provided with And (5) protecting the part without a glaze layer. The heating layer 106 inside the ceramic blank 104 is a silver film adhered inside by a water transfer printing method. The functional layer 108 is sprayed on the heat generating layer 106 and the ceramic green body 104 at a position where the heat generating layer 106 is not present (the functional layer 108 may be PFA, PTFE, or the like).

In this embodiment, the life of the cooking vessel 100 is measured by the number of consecutive rice cookings on the heated platform, with a 7 year life corresponding to 2000 consecutive rice cookings. After 280 consecutive rice-cooking operations, the functional layer 108 generates bubbles, which in turn causes the functional layer 108 to fall off, and the cooking vessel 100 cannot meet the design life.

In the third embodiment, the water absorption of the ceramic green body 104 is 0.05% (Al in the ceramic green body 104) ₂ O ₃ The ratio is 25%, siO ₂ The ratio is 68%, LI ₂ The ratio of O is 2.6%, the total content of the three is 95.6%, the sintering temperature is 1250 ℃, a second glaze layer 110 is arranged on the outer side of the ceramic blank 104, and the inner non-glaze layer of the ceramic blank 104 is protected. The heating layer 106 inside the ceramic blank 104 is a silver film adhered inside by a water transfer printing method. The functional layer 108 is sprayed on the heat generating layer 106 and the ceramic green body 104 at a position where the heat generating layer 106 is not present (the functional layer 108 may be PFA, PTFE, or the like).

In this embodiment, the life of the cooking vessel 100 is measured by the number of consecutive rice cookings on the heated platform, with a 7 year life corresponding to 2000 consecutive rice cookings. After 2000 consecutive rice cooking operations, the non-stick coating layer of the cooking container 100 is not peeled off, and the design life is satisfied.

Comparative example 1 the water absorption of the ceramic green 104 was 0.05% (Al in the ceramic green 104 ₂ O ₃ The ratio is 25%, siO ₂ The ratio is 68%, LI ₂ The ratio of O is 2.6%, the total content of the above three is 95.6%, the sintering temperature is 1250 ℃, and the inner side and the outer side of the ceramic blank 104 are respectively provided with a second glaze layer 110. The heating layer 106 inside the ceramic blank 104 is a silver film adhered inside by a water transfer printing method. The functional layer 108 is sprayed on the heat generating layer 106 and the ceramic green body 104 at a position where the heat generating layer 106 is not present (the functional layer 108 may be PFA, PTFE, or the like).

In this embodiment, the life of the cooking vessel 100 is measured by the number of consecutive rice cookings on the heated platform, with a 7 year life corresponding to 2000 consecutive rice cookings. After 60 consecutive cookings, the functional layer 108 comes off at a position where the heat generating layer 106 is not provided, resulting in failure of the coating and failure of the design life.

In the fourth embodiment, the water absorption of the ceramic green body 104 is 0.05% (Al in the ceramic green body 104) ₂ O ₃ The ratio is 25%, siO ₂ The ratio is 68%, LI ₂ The ratio of O is 2.6%, the total content of the three is 95.6%, the sintering temperature is 1250 ℃, a second glaze layer 110 is arranged on the outer side of the ceramic blank 104, and the inner non-glaze layer of the ceramic blank 104 is protected. The heating layer 106 inside the ceramic blank 104 is an aluminum layer sprayed by thermal spraying.

In comparative example II, the water absorption of the ceramic green body 104 was 0.05% (Al in the ceramic green body 104) ₂ O ₃ The ratio is 25%, siO ₂ The ratio is 68%, LI ₂ The ratio of O is 2.6%, the total content of the above three is 95.6%, the sintering temperature is 1250 ℃, and the inner side and the outer side of the ceramic blank 104 are respectively provided with a second glaze layer 110. The heating layer 106 inside the ceramic blank 104 is an aluminum layer sprayed by thermal spraying.

In the description of the present invention, the term "plurality" means two or more, unless explicitly defined otherwise, the orientation or positional relationship indicated by the terms "upper", "lower", etc. are based on the orientation or positional relationship shown in the drawings, merely for convenience of description of the present invention and to simplify the description, and do not indicate or imply that the apparatus or elements referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as limiting the present invention; the terms "coupled," "mounted," "secured," and the like are to be construed broadly, and may be fixedly coupled, detachably coupled, or integrally connected, for example; can be directly connected or indirectly connected through an intermediate medium. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.

In the description of the present specification, the terms "one embodiment," "some embodiments," "particular embodiments," and the like, mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A cooking container, comprising:

a ceramic green body;

the heating layer is arranged on at least a part of the ceramic blank;

the functional layer is arranged on the heating layer and at least one part of the ceramic blank, wherein the part of the functional layer arranged on the ceramic blank is in contact with the ceramic blank.

2. The cooking container of claim 1, wherein the cooking container comprises a lid,

the water absorption rate of the ceramic blank is less than or equal to 0.1%.

3. The cooking container of claim 1, wherein the cooking container comprises a lid,

the ceramic blank at least comprises Al ₂ O ₃ 、SiO ₂ Li (lithium ion battery) ₂ O；

Wherein the Al is ₂ O ₃ More than 22% and less than or equal to 30% by weight of SiO ₂ Is greater than 66% and less than or equal to 70% by weight of Li ₂ The weight percentage of O is more than 2% and less than or equal to 5%.

4. A cooking vessel according to any one of claims 1 to 3, wherein,

the heating layer is arranged on the inner surface of the ceramic blank; and/or

The heating layer is in contact with the ceramic embryo body.

5. A cooking vessel according to any one of claims 1 to 3, wherein,

the sintering temperature of the ceramic green body is greater than or equal to 1000 ℃ and less than or equal to 1500 ℃.

6. A cooking vessel according to any one of claims 1 to 3, wherein,

the roughness of the part of the ceramic blank connected with the heating layer is smaller than or equal to that of the part of the ceramic blank connected with the functional layer.

7. A cooking vessel according to any one of claims 1 to 3, wherein,

The flatness of the surface of the functional layer connected with the heating layer is smaller than or equal to that of the surface of the functional layer connected with the ceramic blank.

8. A cooking vessel according to any one of claims 1 to 3, wherein,

and the roughness of the connecting interface of the functional layer and the heating layer is smaller than or equal to that of the connecting interface of the functional layer and the ceramic blank.

9. A cooking vessel according to any one of claims 1 to 3, wherein,

the roughness of the connecting interface of the heating layer and the ceramic blank is larger than or equal to that of the connecting interface of the functional layer and the ceramic blank;

wherein the heating layer is connected to at least a part of the ceramic blank by adopting a thermal spraying method.

10. A cooking vessel according to any one of claims 1 to 3, wherein,

and the roughness of the connecting interface of the heating layer and the ceramic blank is larger than or equal to that of the connecting interface of the heating layer and the functional layer.

11. A cooking vessel according to any one of claims 1 to 3, wherein the heat generating layer comprises:

The first heating film is arranged in the middle area of the bottom wall of the ceramic blank;

a second heat generating film provided on at least a part of the peripheral edge of the first heat generating film;

and a space is arranged between the first heating film and the second heating film.

12. The cooking container of claim 11, wherein the cooking container comprises a lid,

a part of the functional layer corresponding to the interval is contacted with the ceramic embryo body; and/or

The dimension of the gap is greater than or equal to 2mm and less than or equal to 15mm in the direction from the middle region to the edge of the bottom wall of the ceramic green body.

13. A cooking vessel according to any one of claims 1 to 3, wherein,

the heating layer comprises a metal layer, at least part of the functional layer is connected with the metal layer, and the metal layer comprises a magnetic induction metal material.

14. The cooking container of claim 13, wherein the cooking container comprises a lid,

the metal layer is connected to the ceramic blank; or (b)

The heating layer further comprises a first glaze layer, and the metal layer is connected to the ceramic blank through the first glaze layer; or (b)

The heating layer comprises an inorganic glaze, and the heating layer is connected with the functional layer and the ceramic blank body through the inorganic glaze.

15. A cooking vessel according to any one of claims 1 to 3, further comprising:

the second glaze layer is at least partially arranged on the outer wall of the ceramic blank;

wherein the sintering temperature of the second glaze layer is higher than the melting temperature of the heating layer.

16. The cooking container of claim 15, wherein the cooking container comprises a lid,

at least one part of the second glaze layer is positioned on the inner wall of the ceramic blank body and is connected with the functional layer.

17. A cooking appliance, comprising:

a heating platform comprising a heating region;

a cooking vessel according to any one of claims 1 to 16, which is positionable in the heating zone.

18. The cooking appliance of claim 17, wherein the cooking appliance further comprises a handle,

the heating area is an electromagnetic heating area.