Provided is a cooking device, in particular a kitchen item or an electrical cooking appliance, said cooking device comprising an inner and/or upper face that can receive food and an outer and/or lower face that is coated with a non-stick coating forming a cooking surface. The non-stick coating comprises at least one continuous thin film of non-oxide or at least partially non-oxide polymer-derived ceramic, said thin film forming the cooking surface. A method for producing such a cooking device is also provided.

The present invention generally relates to anti-stick coatings for cooking utensils, which exhibit improved properties of hydrophobicity and resistance to high temperature. The present invention also relates to a culinary article comprising a support coated in said coating, and a process for applying on the support such a coating according to the invention.

The present disclosure relates to a method and an apparatus for prompting a remaining service life of a cooking device, and a storage medium. The method comprises: obtaining cooking operation information of a cooking process performed by the cooking device; determining a life loss of the cooking device based on the cooking operation information of the cooking process; determining a remaining service life of the cooking device according to the life loss; and prompting the remaining service life of the cooking device.

Provided is a cooking item, at least one of the surfaces of which has a fluorocarbon coating including rare earth oxide fillers. The use of a composition including a fluorocarbon resin and rare earth oxide fillers makes it possible to obtain coatings, the mechanical properties of which (particularly in terms of hardness and resistance to abrasion) are reinforced without any breakdown in the non-stick properties of said composition. Also provided is a method for manufacturing such a cooking item.

Provided is a method for decorating a kitchen item by means of mechanical treatment in order to produce a decoration. The mechanical treatment involves removing and/or displacing part of a thermostable decorative composition by means of pressure and moving a tool or a compressed air jet over the surface of the decorative layer.

A barbecue grill grate system including a coated cooking grate having a plurality of cooking members defining a planar cooking surface. The coated cooking grate is configured to be removably placed on a barbecue-grill. The plurality of cooking members are arranged in a cross-section fashion in a grid-profile providing openings along the planar cooking surface to permit convection of heated air from a lower portion of the barbecue-grill to an upper portion of the barbecue-grill. The coated cooking grate includes a copper-infused-coating.

Provided are a kitchen appliance coated by a dot method including a primer coating layer formed on a surface of the kitchen appliance, and a dot layer formed in a dot shape on a surface of the primer coating layer by repetitive point spraying a coating solution of dot particles, wherein the dot particles are individually adhered to the primer coating layer by the point spraying to form a surface, the dot particles has an average diameter of 5 m to 10 mm when being adhered to the primer coating layer by the point spraying, an area ratio of the dot layer to the primer coating layer is in a range of 60% to 98%, the dot layer is spattered by a point spraying method in which the dot layer is formed by overlapping 0 to 20 layers of the dot particles, various colors of the dot layer are obtained by simultaneously or individually point spraying through a plurality of nozzles respectively including coating solutions of various colors, and a liquid component of the dot particles point sprayed in a form of a liquid is dried during drying to be separated into the individual dot particle to cause irregularities at an upper end portion of the dot layer in view of the entire dot layer, and a method of preparing the kitchen appliance.

The present invention relates to a cooking vessel and a method for manufacturing the same wherein a plurality of concave and convex portions is protrudingly formed to a shape of a dotted line, not to a shape of a solid line, on the bottom surface of the cooking vessel, thus maximizing a non-stick effect to prevent food from sticking to the bottom surface of the cooking vessel.

A food product contact member that makes contact with a food product. The food product contact member is configured from a metal or a substance containing a metal. The food product contact member includes a contact surface making contact with the food product and having a micronized structure. Plural smooth circular arc shaped depressions without pointed protrusions are formed over an entirety of the contact surface. Titanium oxide is diffused and penetrated at a proximity to a surface of the contact surface contacting the food product.

The device relates to a method and an arrangement for visualization or to gauge conditions of the surface of coated materials on baking pans and formulations and applications of materials to enhance this visualization. Specifically, surfaces on baking pans used in the baking of common foodstuffs where coatings are applied to the pan with visual enhancement additives so as to improve the release of baked products such as but not limited to bread and rolls and like baked goods and visualization of the pans for damage, wear, imperfections, contaminants and other surface defects or abnormalities. The device includes a light and/or energy emitter which reflects light off of the pan surface, an image capture element receiving the reflected light and/or energy to form an image of the pan, a controller analyzing the image of the pan for the aforesaid abnormalities and reporting same.