The invention is directed to a foodstuff extrusion portioning device and more specifically a cutter head assembly on such an extruder having a servo motor, a cutter shuttle coupled to a cutting element, a controller and being programmed via a product variable to provide a velocity profile. The cutter in the velocity profile has a first velocity and it reduces speed to a second velocity and goes more slowly through the last portion of the foodstuff. The at least two velocities being fully programmable and the controller can provide for instantaneous and additional programmed velocities throughout the cutting profile. The cutter further providing tilt control so it can drop the portion at the moment the portion detaches from the extruded foodstuff stream. It cuts and/or breaks off portions in a far more uniform and controllable manner to more accurately portion and better place the cut portions. This also provides the portion with minimal residual energy pushing it forward as it drops through the effect of gravity and the cutter can be used so as to further direct and push the portion downward so as to optimally place it.

This invention relates to a diamond non-stick surface and cooking utensils featuring such a surface, wherein the diamond non-stick surface includes a metal substrate and a diamond non-stick layer. The diamond non-stick layer, adhered to the metal substrate, comprises a metal bonding layer, multiple euhedral diamond crystals, and a gap filler. The diamond crystals are bonded to the metal substrate via the metal bonding layer. The gap filler, made from a non-stick coating, is disposed in the gaps between adjacent diamond crystals and atop the metal bonding layer, ensuring the combined average thickness of the metal bonding layer and the gap filler is less than the sieving particle size of the diamond crystals. When applied to the food-contact surfaces of cooking utensils, this diamond non-stick surface effectively prevents food from sticking to the spaces between the diamond crystals, significantly enhancing the surface's non-stick performance.

Heat resistant and/or nonstick polymer materials and composites, and cookware including a food support surface comprising an integrated or attached cooking surface formed of the materials and composites. The cookware can includes a melt-processible fluoropolymer surface or insert. The cookware can further include a laminate material with structural rigidity, wherein the laminate material includes a flexible substrate impregnated with the heat resistant polymer material, coated with a nonstick coating, and pressed or molded in a shaped cookware or other nonstick items or component. Various cooking devices can be pressed from the material, as well as oven or vehicle components.

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.

An anti-stick titanium cookware and a method of manufacturing the same are provided. The anti-stick titanium cookware includes a titanium cookware body, a titanium cladding element, a heat-conducting element and an anti-stick layer. The titanium cookware body and the titanium cladding element are made of plate bodies, the titanium cladding element is welded on the lower surface of the titanium cookware body, and an interlayer space is formed between the titanium cladding element and the titanium cookware body. The heat-conducting element is accommodated in the interlayer space and contacts the lower surface of the titanium cookware body. The anti-stick layer is formed on the upper surface of the titanium cookware body. The heat-conducting element is fixed on the lower surface of the titanium cookware body through the titanium cladding element. The anti-stick layer is a titanium oxide film formed on the upper surface of the titanium cookware body.

The uncoated pressed non-stick cookware, comprising an uncoated stainless-steel or uncoated titanium cookware body having a food contact surface, on which pits are uniformly distributed, wherein the pits have an aperture of 0.1-0.5 mm, wherein the area of the pits accounts for 15%-40% of the area of the entire cookware body.

The present invention discloses a plasma non-stick pan and manufacturing method thereof. The plasma non-stick pan comprises a pan body and a non-stick layer applied to the pan body; a plasma layer is provided between the non-stick layer and the pan body, and the plasma layer comprises a MCrALY layer sprayed to the surface of the pan body and a mixture layer sprayed outside of the MCrALY layer, and the mixture layer is composed of MCrALY particles and metal oxide particles. The MCrALY layer has good toughness and strong adhesion, and it is easy to bind with the substrate with high fastness after binding, playing a buffering role and laying a foundation for the subsequent spraying of mixture layer.

The invention is includes a cooking surface having an aluminum or aluminum alloy substrate that is hard anodized which is not sealed during an anodizing process and is then coated with seasoning oil such that the seasoning oil first penetrates the open anodized pores and is adhered therein. The base polymerization oil is held within the microscopic pores in the substrate and cured in situ. The process bonds the oil to the surface creating a non-stick cooking surface. In instances where worn spots develop between the pores on the surface, the surface can be refreshed with a simple recoating linking the pores that retain the original layer, maintaining the non-stick surface. The method provides for the process of curing the oil and polymerizing the oil within the pores before any sealing occurs on the aluminum/aluminum oxide substrate.

Provided is a method for obtaining a cooking vessel comprising the following steps: producing a container having an aluminium outer face and an inner face, carrying out hard anodization of at least the outer face of the container. At least one colouring step is carried out on the anodized outer face following hard anodization, said colouring step employing at least one water-soluble anthraquinone organic dye. Also provided is a culinary article or an electric cooking appliance comprising a cooking vessel obtained by the above method.

Provided is a non-stick coating including at least one functional decorative layer, including a pigment composition having a reversible variation of optical and/or colorimetric properties when the coating is subjected to a temperature variation between a cold temperature of 0 C. to 40 C. and a hot temperature of 80 C. to 400 C. The pigment composition includes at least one compound of formula Y.sub.(3-x)M.sub.xFe.sub.(5-y)Q.sub.yO.sub.12 in the form of particles, in which M is selected from the lanthanides, alkaline metals, alkaline-earth metals and metalloids with a degree of oxidation (DO) +3; Q is selected from the group made up of the lanthanides, non-metals with degree of oxidation +4, metals with DO +3 or +4, transition metals with DO +2 or +4, alkaline-earth metals and alkaline metals; and wherein x is between 0 and 0.3 and y is between 0 and 3.