CN216797359U

CN216797359U - Cooking appliance

Info

Publication number: CN216797359U
Application number: CN202090000574.8U
Authority: CN
Inventors: 洛朗·奥宾
Original assignee: SEB SA
Current assignee: SEB SA
Priority date: 2019-05-23
Filing date: 2020-05-19
Publication date: 2022-06-24
Anticipated expiration: 2030-05-19
Also published as: EP3972463A1; DE202020005889U1; FR3096248B1; FR3096248A1; WO2020234323A1

Abstract

The utility model relates to a cooking article comprising a metal crown (2) having a bottom wall (21) and a side wall (31) rising around the bottom wall (21), said bottom wall (21) having an inner face (211) for cooking food and an outer face (212) for placing in proximity of a heat source. According to the utility model, the crown is a 6000-series or 5000-series stamped or spun aluminium alloy sheet, the thickness of the bottom wall (21) being at least 2 times greater than the thickness of the side walls (31), preferably at least 2.5 times greater than the thickness of the side walls (31). The utility model also relates to a method for manufacturing said culinary article.

Description

Cooking appliance

Technical Field

The present invention relates to the field of culinary articles or cooking vessels made of stamped or spun aluminium alloy sheet.

Background

The cooking vessel typically includes a bottom for placement on a cooking oven (e.g., an electrically heated plate, an induction heated plate, a fuel burner, etc.) surrounded by a sidewall that is raised around the bottom. The upper side of the bottom forms a food cooking surface. The underside of the base forms a heating surface.

The present invention relates particularly, but not exclusively, to a pan-type cooking vessel. A pan-type cooking vessel may be defined by a height that is less than its width or its diameter. Typically, such cooking vessels have a width or diameter that is several times larger than their height.

The use of aluminum alloys in the culinary art has been known for many years. The good thermal conductivity of aluminium makes it possible to envisage producing cooking vessels with aluminium alloy bodies.

In the cooking container having the aluminum alloy body, the side wall functions as a heat sink, which helps to restrict heating of the bottom peripheral portion. This results in a temperature difference at the bottom, in particular between the center and the periphery of the heating surface.

The distribution of the material used for the cooking vessel can be described by the ratio of the bottom thickness/the sidewall thickness. In the general practice of cooking vessels made of aluminium alloy, the ratio bottom thickness/side wall thickness does not exceed 1.8, especially for cooking vessels made of stamped or spun aluminium alloy sheet. A pan of 28cm diameter had a base thickness of 5.1mm and a side wall thickness of 2.9mm, with a ratio of 1.76.

One of the main criteria for assessing the quality of a cooking vessel is its cooking uniformity. Cooking uniformity is the ability of a cooking container to cook food evenly, regardless of the position of the food at the bottom of the cooking container.

One disadvantage of aluminum alloy cooking vessels made from stamped or spun aluminum alloy sheet is the sensitivity of the cooking surface to sidewall induced temperature changes. During preheating, a significant temperature difference can be observed across the cooking surface, for example 180 ℃ at the hottest part of the cooking surface and less than 120 ℃ at the cooler part of the cooking surface. These temperature differences help to reduce the cooking uniformity of the food cooked in the cooking vessel.

SUMMERY OF THE UTILITY MODEL

The aim is to produce a cooking vessel with a distribution of material according to its thermal action, so as to improve both its uniformity and its preheating performance, while limiting the increase in weight of the product.

It is an object of the present invention to provide a cooking vessel comprising an aluminium alloy crown made of a stamped or spun aluminium alloy sheet wherein the temperature uniformity of the cooking surface is improved without causing an excessive increase in the quality of the cooking vessel.

This object is achieved by a culinary article comprising a metal crown having a bottom wall and a side wall raised around the bottom wall, the bottom wall having an inner face for cooking food and an outer face for placing in the vicinity of a heat source, in that the crown is a 6000-series or 5000-series stamped or spun aluminum alloy plate, and in that the thickness of the bottom wall is at least 2 times greater than the thickness of the side wall, preferably at least 2.5 times greater than the thickness of the side wall.

Preferably, the thickness of the bottom wall is less than or equal to 15 times the thickness of the side wall, preferably less than or equal to 13.5 times the thickness of the side wall.

Preferably, the diameter/height ratio of the crown is less than 0.5, and preferably less than 0.3.

Preferably, the crown has a diameter/height ratio comprised between 0.5 and 0.1, and preferably comprised between 0.3 and 0.1.

The use of aluminum alloys in the culinary art has been known for many years. However, the usual alloy grades (Al 1050, Al1200, Al3003, Al4006) have low mechanical strength properties.

The use of 6000-series or 5000-series alloys makes it possible to reconsider the design of the cooking vessel in order to improve its cooking uniformity, while reducing its mass and limiting the increase of the preheating time.

It is to be noted that the alloy used must meet food standards (Zn content < 0.25%, Cu content < 0.6%).

6000 series (aluminium magnesium silicon)

The alloying elements of this series are magnesium (Mg) and silicon (Si). This family of alloys has important industrial significance. It is widely used for section bars.

They have very good deformability (mainly drawing, stamping) and cold forming in the annealed state. Their mechanical properties are generally lower than those of alloys 2000 and 7000. These properties can be enhanced by the addition of silicon, which will produce the hardened precipitate Mg2 Si. They have excellent corrosion resistance, especially atmospheric corrosion. They weld well (arc welding or brazing).

They can be divided into two groups:

the group with more magnesium and silicon in the composition (e.g. 6061, 6082). They are used in structural applications (frames, towers, etc.) as well as in aerospace applications (electrical connections, on-board electronics units, etc.);

the second group contains less silicon and therefore weaker mechanical properties. 6060 is the case, which allows high drawing speeds but has low mechanical properties. It will be used for example in the manufacture of decorations and furniture, metal doors and windows.

Also note the presence of 6101 previously referred to as Almelec. Such alloys are widely used for their ability to act as electrical conductors. In france it is used in particular for the manufacture of medium and high voltage electric wires.

[ Table 1]

Composition of

The concentration is expressed in mass percent.

Preferably, the aluminum alloy is the 6000 series 6082 brand. This alloy has a high elastic limit, harder than the aluminium alloys normally used for the manufacture of cooking vessels, which makes it possible to consider further reducing the thickness of the cooking vessel side wall, because of its better mechanical strength.

5000 series (aluminium magnesium)

The alloying element is magnesium (up to 5%). These are alloys by cold forging.

These alloys have moderate mechanical properties that increase with increasing magnesium content. These characteristics also increase with increasing cold forging rate.

They have good deformability which decreases if the magnesium ratio is increased. They have excellent welding properties and are therefore used in welded boiler manufacture. They also have good properties at low temperatures. They have good corrosion behavior, which makes them useful in marine applications.

They are used in shipbuilding, transport, chemical industry.

[ Table 2]

Composition of

The concentration is expressed in mass percent.

Advantageously, the aluminum alloy is the 5754 designation 5000 series. This alloy is harder than the 6000 series aluminium alloy of the 6082 brand, which also makes it possible to consider further reducing the thickness of the side wall of the cooking vessel, because of this better mechanical strength.

[ Table 3]

5754(AW-AlMg 3): nominal chemical composition% (according to standard EN 573-1):

advantageously, the aluminum alloy is a 5083 brand 5000 series. This alloy is harder than the 5754-grade 5000-series aluminum alloy, which also makes it possible to consider further reducing the thickness of the side wall of the cooking vessel, because of this better mechanical strength.

[ Table 4]

5083 (AW-AlMg4.5Mn0.7): nominal chemical composition% (according to standard EN 573-1):

if desired, the inner face can be coated partially or completely, in particular with a PTFE, ceramic or sol-gel coating.

If desired, the outer face can be coated partly or completely, in particular with enamel, PTFE, ceramic or sol-gel coatings.

If desired, a metal insert can be added under the bottom of the outside side of the cooking vessel to allow heating of the cooking vessel on the induction heating plate.

Preferably, the metal insert is formed by a grid.

The grid may be assembled by rolling, for example by cold rolling, preferably before the alloy sheet is formed. Its thickness is between 0.3 and 1mm, preferably about 0.6 mm. The holes of the grid may have a diameter of between 2 and 4mm, preferably about 3 mm.

Preferably, the metal insert is made of ferromagnetic material.

The metal insert makes the culinary article according to the utility model compatible with induction heating.

Another object of the utility model relates to a method for manufacturing a culinary article according to the utility model, comprising the following steps:

-providing an aluminium alloy sheet of 6000 series or 5000 series,

-optionally adding a metal insert on the outer face,

-stamping or spinning the plate into a crown shape,

-optionally applying a PTFE or ceramic or sol-gel coating partially or totally on the inner face,

-optionally applying an enamel, PTFE, ceramic or sol-gel coating partially or totally on the outer face.

-providing 6000 series or 5000 series aluminium alloy sheet,

-optionally adding a metal insert on the outer face,

-stamping or spinning the sheet into a crown shape having a bottom wall and side walls rising around the bottom wall, the thickness of the bottom wall being at least 2 times greater than the thickness of the side walls, preferably at least 2.5 times greater than the thickness of the side walls,

Another object of the utility model relates to the use of a metal crown in the form of a 6000-series or 5000-series stamped or spun aluminium alloy sheet for improving the preheating time of culinary items.

Another object of the utility model relates to the use of a metallic crown in the form of a 6000-series or 5000-series stamped or spun aluminum alloy sheet, having a bottom wall and a side wall raised around the bottom wall, the thickness of the bottom wall being at least 2 times greater than the thickness of the side wall, preferably at least 2.5 times greater than the thickness of the side wall, for improving the preheating time of culinary articles complying with the above characteristics.

The means used consist in increasing the thickness of the bottom wall and in reducing the thickness of the side walls, which corresponds to maximizing the bottom wall/side wall thickness ratio. The difficulty here is to distribute the material ideally according to its thermal action while complying with the requirements of mechanical strength (in particular at the points of attachment of the handle on the side walls).

The implementation of these configurations does not require a specific transformation process. The parameters used in the stamping, spinning or rolling operation for assembling the base compatible with induction heating are obviously adapted to the new thickness to be obtained. For example, the rolling force used to insert the grid will, for example, be modified significantly upward to compensate for the greater grid penetration resistance that the new alloy will bring.

Drawings

The utility model will be better understood by studying the following, by no means limiting, examples illustrated in the attached drawings, in which:

figure 1 is a schematic cross-sectional view of an embodiment of a cooking article according to the prior art,

figure 2 is a schematic cross-sectional view of an embodiment of a cooking article according to the utility model,

figure 3 is a schematic view in partial cross-section of a variant embodiment of a cooking article according to the prior art,

figure 4 is a schematic view of a metal insert inserted into the bottom of the culinary article of figure 3,

figure 5 is a schematic view in partial cross-section of a variant embodiment of the culinary article according to the utility model,

fig. 6 is a schematic view of a metal insert inserted into the bottom of the cookware article shown in fig. 5.

Detailed Description

Fig. 1 and 2 show a culinary article 1', 1 comprising a metal crown 2', 2 having a bottom wall 21', 21 and a side wall 31', 31 rising around the bottom wall 21', 21. The crowns 2', 2 are spun aluminium alloy plates. As a variant, the crowns 2', 2 may be stamped aluminium alloy plates. The bottom wall 21', 21 has an inner face 211', 211 for cooking food and an outer face 212', 212 for placing adjacent a heat source. If desired, the inner faces 211', 211 may be partially or fully coated with a coating, such as a PTFE coating or a ceramic coating or a sol-gel coating. If desired, the outer faces 212', 212 may be partially or fully coated with a coating, such as a PTFE coating or a ceramic coating or a sol-gel coating. If desired, the cooking article 1', 1 may include a handle (not shown in fig. 1 and 2) mounted on the crown 2', 2.

According to a variant embodiment shown in fig. 3 and 5, the culinary article 1', 1 comprises a handle 5', 5 fixed to the crown 2', 2. Furthermore, metal inserts 4', 4 are added to the outer faces 212', 212 of the bottom walls 21', 21. Fig. 4 and 6 show the metal inserts 4', 4 present in the culinary article 1', 1 shown in fig. 3 and 5. The metal inserts 4', 4 are formed by a grid. The metal inserts 4', 4 can be made of ferromagnetic material, in particular of ferritic stainless steel, to obtain culinary articles 1', 1 compatible with induction heating. The thickness of the metal insert is for example about 0.6 mm.

In the prior art culinary article shown in figures 1, 3 and 4, the crown 2' is a 4000 series aluminium alloy plate of the 4006 brand, with a diameter of 28 cm. The bottom wall 21' has a thickness of about 4.5 mm. The side wall 31 'has a thickness of about 3mm, which corresponds to a minimum thickness measured below the outer edge of the crown 2'. The ratio of the thickness of the bottom wall 21 'to the thickness of the side wall 31' is about 1.5.

In the culinary article according to the utility model shown in figures 2, 5 and 6, the crown 2 is a 6000 series aluminium alloy plate, 6082 brand, with a diameter of 28 cm. The height of the crown 2 is about 55mm, i.e. the height/diameter ratio is about 0.2. The bottom wall 21 has a thickness of about 6 mm. The side wall 31 has a thickness of about 2mm, which corresponds to a minimum thickness measured below the outer edge of the crown 2. The ratio of the thickness of the bottom wall 21 to the thickness of the side wall 31 is about 3. As a variant, the crown may be a 5754 brand 5000 series aluminum alloy plate, or a 5083 brand 5000 series aluminum alloy plate. As a variant, the crown may have other diameters and/or other heights, and/or other thicknesses of the bottom wall 21, and/or other thicknesses of the side walls 31.

Examples

Tests were carried out with two prototypes (PR21 and PR22) made of alloy 6082 (pan diameter 28cm, made of 6082 alloy, with side wall thickness 2mm, bottom wall thickness 6mm, side wall height 55mm, bottom diameter 225mm, perforated stainless steel grid diameter 225mm, corresponding to the variant of fig. 5, as shown in fig. 6).

The control cookware used was a PO28 GCBVExterite pan (a 28cm diameter GrandChefBorderverseur pan made of alloy 4006, corresponding to the modified embodiment of FIG. 3, with a side wall thickness of 3mm, a bottom wall thickness of 4.5mm, a side wall height of 55mm, a bottom diameter of 210mm, and a perforated stainless steel grid diameter of 205mm, as shown in FIG. 4).

The two grids have the same central portion, the difference in diameter corresponding to the outer ring, which is not perforated.

Preheat test

The preheat test was performed on a induction plate. The preheat test involved placing an empty pan on a heating medium. Once one point of the article reaches 180 ℃, the maximum temperature difference between the bottom two points is measured to quantify the uniformity criteria. The preheating time corresponds to the time required for one spot to reach 180 ℃.

[ Table 5]

Preheat test

When T is⁰ _{Maximum of}T on cooking surface at 180 ℃⁰ _Max-minCalculation of the difference

It should be noted that increasing the bottom wall/side wall ratio improves the uniformity of the cooking product while reducing its weight.

Egg white test

The egg white test was performed on a number of induction plates (characteristics are described in the table below). The cooking test included recording the time required for 150 grams of egg white to spread to solidify on 100% of the cooking surface of the pan. To do this, the beaten egg white is poured into a cold flat-bottom pan. The heating device is started and the percentage of coagulation is then observed after stopping the cooking and rinsing the unsolidified part of the albumen under water. This operation is repeated by increasing the cooking time by 10 seconds until the albumen has completely solidified.

Thus, the increase in thickness ratio relative to the standard can significantly reduce the cooking time while reducing the weight of the cooking item.

[ Table 6]

Tests were carried out with two prototypes made of alloy 5754 and two prototypes made of alloy 5083 (pan diameter 28cm, corresponding to the variant of fig. 5, with side wall thickness 1.9mm or 1mm, bottom wall thickness 4.5mm or 8mm, side wall height 55mm, bottom diameter 225mm, and perforated stainless steel grid diameter 205mm, as shown in fig. 4).

The control cookware used was also a PO28GCBVExpertise pan (a 28cm diameter GrandChefBorderverseur pan made of alloy 4006, corresponding to the modified embodiment of FIG. 3, with a side wall thickness of 3mm, a bottom wall thickness of 4.5mm, a side wall height of 55mm, a bottom diameter of 210mm, and a perforated stainless steel grid diameter of 205mm, as shown in FIG. 4).

Preheat test

The preheat test was conducted on the induction plate under the same conditions as the previous test except that the average power was about 2000W instead of 2200W.

[ Table 7]

Preheat test

When T is⁰ _{Maximum of}T on cooking surface at 180 ℃⁰ _Max-minCalculation of the difference between

For a given alloy, it should be noted that an increase in the bottom wall/side wall ratio can improve the uniformity of heating of the cooking article. It should also be noted that by using a larger bottom wall/side wall ratio, better heating uniformity can be obtained with the 5000 series alloy than with the control cookware.

Claims

1. Culinary article comprising a metal crown (2) with a bottom wall (21) and with side walls (31) rising around the bottom wall (21), the bottom wall (21) having an inner face (211) for cooking food and an outer face (212) for placing in the vicinity of a heat source, characterized in that the metal crown (2) is a 6000-series or 5000-series stamped or spun aluminum alloy plate and in that the thickness of the bottom wall (21) is at least 2 times greater than the thickness of the side walls (31).

2. The culinary article of claim 1, wherein the thickness of the bottom wall (21) is at least 2.5 times greater than the thickness of the side wall (31).

3. The culinary article of claim 1, wherein the thickness of the bottom wall (21) is less than or equal to 15 times the thickness of the side wall (31).

4. The culinary article of claim 1, wherein the thickness of the bottom wall (21) is less than or equal to 13.5 times the thickness of the side wall (31).

5. The culinary article of any of claims 1 to 4, wherein the inner face (211) is coated partially or completely with a PTFE or ceramic or sol-gel coating.

6. The culinary article of any of claims 1 to 4, characterized in that the outer face (212) is partially or totally coated with an enamel or PTFE or ceramic or sol-gel coating.

7. The culinary article of any of claims 1 to 4, characterized in that a metal insert (4) is added on the outer face (212).

8. The culinary article of claim 7, characterized in that the metal insert (4) is formed by a grid.

9. The culinary article according to claim 7, characterized in that the metal insert (4) is made of a ferromagnetic material.

10. The cooking article of claim 7 wherein the cooking article is compatible with induction heating.

11. Culinary article according to any of claims 1 to 4, characterized in that the diameter/height ratio of the metal crown (2) is less than 0.5.

12. Culinary article according to any of claims 1 to 4, characterized in that the diameter/height ratio of the metal crown (2) is less than 0.3.

13. Culinary article according to any of claims 1 to 4, characterized in that the diameter/height ratio of the metal crown (2) is between 0.5 and 0.1.

14. Culinary article according to any of claims 1 to 4, characterized in that the diameter/height ratio of the metal crown (2) is between 0.3 and 0.1.