High heat-resisting ceramic cooking cook ware suitable for electromagnetic induction furnace

Abstract

The present invention discloses one kind of high temperature resistant ceramic cooker suitable for use in electromagnetic induction furnace. The high temperature resistant ceramic cooker is produced with the main materials, including lithium-containing mineral material, quartz, kaolin, etc, and through grinding, mixing, forming, drying, glazing and high temperature baking to obtain the ceramic body; coating far infrared radiation layer, electromagnetically inducing eddy flow heating layer and far infrared reflecting layer to the bottom of the ceramic body; and roasting. It has high heat stability, no cracking even in no-water cooking state, high heat utilization rate and long service life. It is especially suitable for cooking in electromagnetic induction furnace.

Description

technical field [0001] The invention relates to a high heat-resistant ceramic cooking utensil suitable for an electromagnetic induction furnace, which can heat and cook food on the electromagnetic induction furnace. Background technique [0002] So far, there are two kinds of cooking cookers commonly used by people: one is metal products, made of stainless steel and cast iron, which can be used on electromagnetic induction cooker appliances, but it is easy to be oxidized, and its heat preservation performance is very poor, and the cooking taste is also bad. Not delicious; the other is common inorganic non-metallic cookware (such as pottery, glass, etc.), but it cannot be used on an electromagnetic induction cooker. A layer of ferrous bottom as a whole is added to the bottom as a magnetic conductive layer, and glaze is filled between the bottom of the ceramic layer and the bottom of the ferrous layer to bond the above two layers. However, the above-me...

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Problems solved by technology

[0002] So far, there are two kinds of cooking cookers commonly used by people: one is metal products, made of stainless steel and cast iron, which can be used on electromagnetic induction cooker appliances, but it is easy to be oxidized, and its heat preservation performance is very poor, and the cooking taste is also bad. Not delicious; the other is common inorganic non-metallic cookware (such as pottery, glass, etc.), but it cannot be used on an electromagnetic induction cooker. A layer of iron bottom is added to the bottom as a magnetic conductive layer, and glaze is filled between the bottom of the ceramic layer and the bottom of the iron layer to bond the above two layers

However, the above-mentioned ceramic pot still has the following disadvantages: 1. Since the thermal expansion coefficients of the ceramic bottom and the bottom of the whole iron are very different, when the bottom of the pot is heated or cooled, the stress of the entire iron plate due to deformation will be concentrated and accumulated. , and concentrated in a certain part between the two layers to generate shear stress, so the ceramic bottom and the iron bottom are easy to gradually separate after repeated use

2. The iron bottom is directly exposed to the air, and it is easy to oxidize and deteriorate after being heated

In the Chinese invention patent application whose application number is 200310103236.X, a kind of "ceramic pot for induction cooker" is disclosed. work, but its oxidation resistance is poor, its work stability is poor, its thermal efficiency is low, and it is easy to burst

Because the thermal stability of the ceramic cooking utensils is not good enough, when working in a dry state, the ceramic cooking utensils are easy to burst when subjected to rapid cooling and rapid heating, or they will also burst when there is burnt material at the bottom of the pot, so the ceramic cooking utensils can only be used for Soup, can not be used for frying, frying, deep-frying and other cooking methods

The consumer market of this cooking utensil is restricted because of these reasons

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