U.S. patent application number 14/312402 was filed with the patent office on 2015-12-24 for method of treating a surface of a utensil.
The applicant listed for this patent is LES PROMOTIONS ATLANTIQUES INC. / ATLANTIC PROMOTIONS INC.. Invention is credited to Zhihui FENG, Junbin ZHANG.
Application Number | 20150367481 14/312402 |
Document ID | / |
Family ID | 54868842 |
Filed Date | 2015-12-24 |
United States Patent
Application |
20150367481 |
Kind Code |
A1 |
FENG; Zhihui ; et
al. |
December 24, 2015 |
METHOD OF TREATING A SURFACE OF A UTENSIL
Abstract
The present invention relates to a method of treating a surface
of a utensil as well as to a utensil having been treated by the
method. A substrate is provided to form a component of the utensil.
The substrate has a surface area to be treated. Through a shot
peening process particles impact the substrate substantially evenly
across the surface area, so as to dimple the substrate with
depressions across the surface area, in order to reduce adhesion of
matter on the treated surface area of the utensil.
Inventors: |
FENG; Zhihui; (Guangzhou,
CN) ; ZHANG; Junbin; (Maonshan, HK) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
LES PROMOTIONS ATLANTIQUES INC. / ATLANTIC PROMOTIONS INC. |
Longueuil |
|
CA |
|
|
Family ID: |
54868842 |
Appl. No.: |
14/312402 |
Filed: |
June 23, 2014 |
Current U.S.
Class: |
220/573.2 ;
72/53 |
Current CPC
Class: |
A47J 36/025 20130101;
B24C 1/10 20130101 |
International
Class: |
B24C 1/10 20060101
B24C001/10; A47J 27/00 20060101 A47J027/00 |
Claims
1. A method of treating a surface of a utensil, the method
comprising: a) providing a substrate to form a component of the
utensil, the substrate having a surface area to be treated; and b)
shot peening the substrate substantially evenly across the surface
area with particles, for dimpling the substrate with depressions
across the surface area, to reducing adhesion of matter on the
treated surface area of the utensil.
2. The method according to claim 1, wherein the shot peening
comprises impacting said particles against the surface area with a
density comprised between about 100 particles/cm.sup.3 to about 350
particles/cm.sup.3.
3. The method according to claim 1, wherein each particle of step
(b) impacts the surface area of the substrate at a velocity ranging
between about 10 m/sec. and about 30 m/sec.
4. The method according to claim 1, wherein each particle of step
(b) impacts the surface area of the substrate at an impact load
ranging between about 0.65 PSI and about 2.5 PSI.
5. The method according to claim 1, wherein the depressions formed
at step (b) have an average depth ranging between about 0.1 mm and
about 0.5 mm.
6. The method according to claim 1, wherein each depression formed
at step (b) has a diameter ranging between about 1 mm and about 3
mm.
7. The method according to claim 1, wherein the particles of step
(b) comprise a plurality of balls.
8. The method according to claim 7, wherein the balls comprise
steel balls.
9. The method according to claim 7, wherein each of the balls has a
diameter ranging between about 1 mm and about 4 mm.
10. The method according to claim 1, wherein the method further
comprises prior to step (b), cleaning the substrate to remove
oxidation from a surface of the substrate.
11. The method according to claim 1, further comprising after step
(b): sand blasting the surface area of the substrate; and coating
the surface area with a non-stick coating.
12. The method according to claim 1, wherein the substrate of step
(a) is configured to form a vessel of a cooking utensil and said
surface area to be treated includes at least a cooking surface of
the vessel.
13. The method according to claim 12, wherein the surface area
impacted by the shot peening in step (b) comprises a first surface
of the substrate corresponding substantially to an inner side of
the vessel.
14. The method according to claim 13, wherein the surface area
impacted by the shot peening in step (b) further comprises at least
a portion of a second surface of the substrate, opposite to the
first surface, the second surface corresponding to an outer side of
the vessel.
15. The method according to claim 1, wherein the substrate of step
(a) is configured to form a blade of a cutting utensil and said
surface area to be treated includes at least a contact surface of
the cutting utensil.
16. The method according to claim 1, wherein the substrate
comprises at least one of: cast iron, aluminum, aluminum alloy,
stainless steel-aluminum, stainless steel, and copper.
17. A utensil for handling food, the utensil comprising a treated
surface having depressions distributed substantially evenly across
said treated surface, the depressions having being formed through a
shot peening process.
18. The utensil according to claim 17, wherein the treated surface
comprises at least a contact surface for engaging with the
food.
19. The utensil according to claim 17, wherein the utensil is a
cooking utensil and the treated surface includes at least a cooking
surface of the cooking utensil.
20. The utensil according to claim 19, wherein the cooking utensil
comprises a vessel and wherein the treated surface includes at
least an inner surface of the vessel.
21. The utensil according to claim 20, wherein the treated surface
further includes at least a portion of an outer surface of the
vessel.
22. The utensil according to claim 17, wherein the utensil is a
cutting utensil and wherein the treated surface includes at least a
cutting edge of a blade of the cutting utensil.
Description
FIELD
[0001] The present invention relates to utensils and the like. More
particularly, the present invention relates to a method of treating
a surface of a utensil as well as to a utensil having been treated
by the method.
BACKGROUND
[0002] Known in the art are cooking vessels or baking vessels which
have a non-stick coating to prevent food from sticking to the
vessel while the food is heated.
[0003] In order to improve the non-stick performance, manufacturers
have developed a wrinkle non-stick coating material. However this
process presents numerous drawbacks.
[0004] Hence, in light of the aforementioned, there is a need for
an improved system which, by virtue of its design and components,
would be able to overcome some of the above-discussed prior art
concerns.
SUMMARY OF THE INVENTION
[0005] The object of the present invention is to provide a device
which, by virtue of its design and components, satisfies some of
the above-mentioned needs and is thus an improvement over other
related methods known in the prior art.
[0006] According to an aspect, the above mentioned object is
achieved by method of treating a surface of a utensil, the method
comprising: [0007] a) providing a substrate to form a component of
the utensil, the substrate having a surface area to be treated; and
[0008] b) shot peening the substrate substantially evenly across
the surface area with particles, for dimpling the substrate with
depressions across the surface area, to reducing adhesion of matter
on the treated surface area of the utensil.
[0009] In particular embodiments, the shot peening may comprise
impacting the particles against the surface area with a density
included between about 100 particles/cm.sup.3 to about 350
particles/cm.sup.3. Moreover, each particle may impact the surface
area of the substrate at a velocity ranging between about 10 m/sec.
and about 30 m/sec. Moreover, each particle may impact the surface
area of the substrate at an impact load ranging between about 0.65
PSI and about 2.5 PSI.
[0010] In particular embodiments, the depressions formed at step
(b) have an average depth ranging between about 0.1 mm and about
0.5 mm. Each depression may have a diameter ranging between about 1
mm and about 3 mm.
[0011] In particular embodiments, the particles of step (b)
comprise a plurality of balls, which may be steel balls. Each ball
may have a diameter ranging between about 1 mm and about 4 mm.
[0012] In particular embodiments, the method may comprise prior to
step (b), cleaning the substrate to remove oxidation from a surface
of the substrate. The method may further comprise after step (b):
[0013] sand blasting the surface area of the substrate; and [0014]
coating the surface area with a non-stick coating.
[0015] In particular embodiments, the substrate of step (a) is
configured to form a vessel of a cooking utensil and the surface
area to be treated includes at least a cooking surface of the
cooking utensil. The surface area impacted by the shot peening may
comprise substantially a first surface of the substrate
corresponding substantially to an inner side of the cooking
utensil. Moreover, the impacted surface area may further include at
least a portion of a second surface of the substrate, opposite to
the first surface, corresponding to an outer side of the cooking
utensil.
[0016] In particular embodiments, the substrate of step (a) is
configured to form a blade of a cutting utensil and the surface
area to be treated includes at least a contact surface of the
cutting utensil.
[0017] In particular embodiments, the substrate may comprise cast
iron, aluminum, aluminum alloy, stainless steel-aluminum, stainless
steel, copper, other suitable composite materials, and/or the
like.
[0018] According to another aspect, there is provided a utensil for
handling food, the utensil comprising a treated surface having
depressions distributed substantially evenly across said treated
surface, the depressions having being formed through a shot peening
process.
[0019] In particular embodiments, the treated surface comprises at
least a contact surface for engaging with the food.
[0020] In particular embodiments, the utensil may be a cooking
utensil and the treated surface may include at least a cooking
surface of the cooking utensil. The cooking utensil may comprise a
vessel. The treated surface may include at least an inner surface
of the vessel. The treated surface may further include at least a
portion of an outer surface of the vessel.
[0021] The cooking utensil may be a cooking pan or pot, a baking
dish and/or the like.
[0022] In particular embodiments, the utensil may be a cutting
utensil and the treated surface may include at least a cutting edge
of a blade of the cutting utensil.
[0023] According to yet another aspect, there is provided a method
of treating a surface of a utensil, the method comprising: [0024]
a) providing a substrate to form a component of the utensil, the
substrate having a surface area to be treated; and [0025] b) shot
peening the substrate substantially evenly across the surface area
with particles, to form depressions in the substrate across the
surface area, for reducing adhesion of matter on the treated
surface area of the utensil.
[0026] According to yet another aspect, there is provided a blade
for a cutting equipment comprising a contact surface for engaging
matter to be cut, the contact surface comprising depressions
distributed substantially evenly across the contact surface, said
depressions being formed through a shot peening process.
[0027] According to yet another aspect, there is provided a cooking
utensil comprising a cooking surface, the cooking surface having
depressions distributed substantially evenly across the contact
surface, said depressions being formed through a shot peening
process.
[0028] Advantageously, the treated surface is enhanced with a
physical anti-adherent effect and surface passivation effect
resulting from a strong impact of the particles, which increases
the density and strength of the substrate, increasing the rigidity
and durability of the resulting utensil, as well as to increase
durability of the anti-adherent effect.
[0029] Still advantageously, during cooking, liquids are stored in
the pit of the depressions forming a film of fluid which cushions
the food being cooked. This physical non-stick approach can
effectively improve cooking performance by about three times in
comparison with a cooking utensil made from a same material but
without the passivation treatment. The dimpled surface further
reduces loss of nutrients from the food during the cooking process,
as well as to reduce friction between the food and the cooking
utensil.
[0030] Other objects, advantages and features of the present
invention will become more apparent upon reading of the following
non-restrictive description of preferred embodiments thereof, given
for the purpose of exemplification only, with reference to the
accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS
[0031] FIG. 1 is a block diagram showing steps of a method, in
accordance with an embodiment.
[0032] FIG. 2 is a side plan view of a blank being treated by the
method shown in FIG. 1, the blank being shown with a partial
cut-away showing a cross-section of the blank, the blank being
further shown with shot peening equipment, in accordance with an
embodiment.
[0033] FIG. 3 is another side plan view of the blank shown in FIG.
2, portions of the blank being shown in an enlarged view.
[0034] FIG. 4 shows vessel portions of cooking utensils having been
treated in accordance with steps of the method shown in FIG. 1.
[0035] FIG. 5 shows cooking utensils having been manufactured in
accordance with the method shown in FIG. 1, the cooking utensils
being shown with corresponding covers.
DETAILED DESCRIPTION
[0036] In the following description, the same numerical references
refer to similar elements. The embodiments, geometrical
configurations, materials mentioned and/or dimensions shown in the
figures or described in the present description are preferred
embodiments only, given for exemplification purposes only.
[0037] Broadly described, the embodiment described below concerns
subjecting a cookware blank with steel balls to impact the surface
densely and uniformly at high speed and kinetic energy to produce a
homogeneous passivation layer having depressions substantially
shaped like meteorite craters. In addition, a non-stick coating is
applied in order to achieve the dual effects of both physical and
coating non-stick properties.
[0038] More particularly, with reference to FIGS. 1 to 5, there is
provided a method 100 of manufacturing a cooking utensil 200.
[0039] A substrate 202 (also referred to herein as "substrate
blank" or "blank") is shaped to provide the vessel 204 (or "vessel
portion") for the cooking utensil 200. The vessel typically has a
diameter ranging from 12 cm to 60 cm, with a height of 25 cm or
less.
[0040] A step 102 is directed to cleaning the shaped substrate
blank 202 to remove the oil and aluminum alloy metal surface
oxidation layer in order to achieve a clean metal molecule
surface.
[0041] The cleaned and dry blank 202 is then subjected to a shot
peening process 104 (also referred to herein as "passivation").
More particularly, the shot peening process involves impacting the
blank 202 with stainless and high strength alloy steel balls 206
with a density of 200 particles/cm.sup.3 with a final velocity of
21 m/sec, providing an impact load of 0.92 N or 1.3 PSI. The balls
206 have a diameter of 2 mm. The shot peening process 104 provides
the blank 202 with depressions 208 having a substantially
semi-spherical shape. The depressions 208 are distributed
substantially homogeneously and substantially densely across the
treated surface of the blank forming a concavely and convexed
grooved (or "dimpled") surface 210.
[0042] The shot peening process is made by a high pressure jetting
equipment line 216 having a double-front and double-back
decompression chamber, where the steel balls 206 move densely and
uniformly at 360.degree., and additionally high pressure air flow
cause the balls 206 to impact the treated surface evenly.
[0043] The depressions 208 on the dimpled surface 210 have an
average depth of 0.2 to 0.3 mm and an average diameter ranging
between 1 to 1.5 mm. The blank 202 is subjected to the shot peening
process on the inner side 212, and on an exterior side of the blank
214, for easier cleaning.
[0044] It is to be understood in accordance with alternate
embodiments that the shot peening process may be applied to only
one side of the blank 202 for example, and even to a portion of
either side 212, 214 of the blank 202.
[0045] It is to be understood that depending on particular
embodiments, the steel ball material may be a high-alloy steel ball
(of type YG6, YG6X, YG8, YG8X, YN6, YN9, or the like), a stainless
steel ball (of type 440C, 304, 316L, 420, 430, or the like), or a
carbon low alloy steel ball (of type A3, Q195, Q235, AlS1010,
AlSl1015, or the like).
[0046] In a subsequent step 106, the internal surface 210 is sand
blasted using 40# to 65# high quality corundum to produce a
microcosmic level rough surface of 2 to 4 .mu.m in depth, on the
dimpled surface 210. This roughened surface ensures a better
adhesion of the non-stick coating, as will be explained further
below.
[0047] A post-cleaning step 108 cleans the metal wound without any
incrustation scale, and includes cleaning agent spraying, hot water
spraying, first cold water spraying, second cold water spraying,
third cold water spraying, a first negative ion water spraying, a
second negative ion water spraying, drying at a temperature of
85.degree. C. and quenching with cool air.
[0048] At 110, 112, a non-stick coating is then sprayed and
sintered on the internal and external surfaces 212, 214 of the
blank 202.
[0049] At 114, a ring is machined on a bottom surface of the blank
202.
[0050] At 116, one or more handle 218 is then assembled onto the
blank 202, to form the cooking utensil 200. It is to be understood
that in alternative embodiments, the handle may be made integrally
with the vessel portion of the cooking utensil.
[0051] Advantageously, the combined effects of both physical and
non-stick coating significantly improves the durability of the
anti-adherent performance. Experiments show that under the same
conditions, the service life of a cooking utensil made with the
above-described method is increased by 3 to 5 times or more in
comparison to a cooking utensil without being subjected to the
above-described shot peening process. The shot peening process
increases the density and strength of the metal surface of the
cooking utensil, thereby improving the wear-resistance of the
surface by twice or more in comparison to cooking utensils which
have not been subjected to the above-described shot peening
process.
[0052] It is to be understood that the cooking utensil may be a
cooking pot or pan as illustrated in FIGS. 4 and 5, or any suitable
cooking, heating or baking dish, as may be easily understood by the
person skilled in the art. It is to be understood also that the
above-described surface treatment method may be easily applicable
to other kitchen utensils such as knife blades, or even other
equipment where anti-adherent properties are desirable.
[0053] Inspection, measurements and tests were conducted as
follows.
[0054] For the inspection of surface smoothness and roughness, an
electronic roughness tester was used in combination with electron
microscopy. The measured depth ranged from 0.2 to 0.3 mm; the
rounded surface diameter measured ranged from 1 to 1.5 mm, and the
roughness measured is 2 to 4 .mu.m.
[0055] The hardness of the treated surface was measured by an
electronic hardness measuring instrument. The resulting hardness
measured was HB 32 to 34 (the surface hardness of ordinary 3003
aluminum plate is HB 25 to 27).
[0056] To measure the thickness of the non-stick coating, an
aluminum plate measuring 10.times.10.times.1.5 mm was placed in a
cookware. This assembly was subjected to the spray-painting of the
non-stick coating material. The aluminum plate was then removed
from the cookware for measuring the thickness of the coating by
using an electronic film thickness measuring instrument.
[0057] A cross-cut peel test was made on the internal and external
surface coating, using a cross-cutting device, according to the
Standard Hundred Grids Test (QB/T2421-98).
[0058] A slat water resistance test was conducted according to the
QB/T2421-98 standard.
[0059] A dishwasher performance test was conducted according to the
EN-12875-1 standard.
[0060] An oven test was conducted according to the EN-12983
standard.
[0061] An LGA vibration and plane wear test were conducted
according to the QB/T2421-98/QB-T242-DuPont standard/ST009-Varberg
standard.
[0062] A fried egg test was conducted to determine the life span of
the cookware. The cookware is heated up to 175.degree. C., and an
egg is placed in the cookware for cooking. The egg is easily
separated after being cooked solid. Eggs are thus cooked repeatedly
using the same cookware. The test results in a failure when the egg
does not separate easily before 300 repetitions are reached. The
experimental results show that an egg could be cooked and separated
easily from the same cookware having been treated with the
above-described shot peening process, 390 times. In contrast, a
cookware which was not treated with the shot peening process only
achieves 130 repetitions.
[0063] Although the above-described embodiment is directed to the
manufacturing of a cooking utensil, it is to be understood that
embodiments of the present invention may be applied to manufacture
civil, commercial and small household electrical kitchenware made
from cast iron, aluminum, aluminum alloy, stainless steel-aluminum,
stainless steel, copper and other composite materials, by
stretching, punching, casting, die casting.
[0064] The above-described embodiments are considered in all
respect only as illustrative and not restrictive, and the present
application is intended to cover any adaptations or variations
thereof, as apparent to a person skilled in the art. Of course,
numerous other modifications could be made to the above-described
embodiments without departing from the scope of the invention, as
apparent to a person skilled in the art.
* * * * *