A nonstick ceramic coating composite and a heating kitchen utensil using the same, and more particularly, a nonstick ceramic coating composite that is prepared by filing a nonstick silicone fluid in the pores of a functional filler and mixing the filler with an inorganic binding agent, etc. and a heating kitchen utensil that has a nonstick ceramic coating layer using the nonstick ceramic coating composite in order to render heating kitchen utensils nonstick for a long period, according to which it is possible to provide a nonstick ceramic coating composite that is prepared by loading a nonstick silicone fluid in the pores of a functional filler and mixing the filler with an inorganic binding agent, etc., and, by applying the nonstick ceramic coating composite on a heating kitchen utensil, acquire adequate corrosion resistance, wear resistance, heat resistance, etc., prevent food from being sticking to such utensils when being heated and retain the nonstickability of such utensils for a long period by restricting to the extent possible, when compared with conventional nonstick ceramic composites, the nonstickability-endowed compounds from being deteriorated.

The present disclosure relates to a pizza warming serve tray device for increasing the length of time a pizza stays at an optimal temperature for consumption. In an exemplary embodiment, the device of the present invention comprises a pan and an induction base heating unit, wherein the material of the pan is a bonded metal alloy, and wherein the pan is coated with a molded, food-grade silicone to insulate the heat contained within the pan. The device of the present invention drastically increases the total length of time a pizza remains in the optimal temperature range.

Described herein are polymer compositions having a poly(ether sulfone) polymer and (i) a polysulfone polymer or (ii) a poly(phenyl sulfone) polymer. In some embodiments, the polymer compositions can optionally include one or more additives. It has been surprisingly found that the aforementioned polymer compositions have outstanding anti-stick properties with respect to proteins.

A chafing dish set may comprise a stand, a water pan capable of being restably coupled to the stand, wherein the water pan comprises a holding portion configured to receive and hold a liquid, and a food pan capable of being restably coupled to the water pan, wherein the food pan comprises an interior portion configured to receive and hold at least one of a food and a liquid. In some embodiments, the chafing dish set further comprises a lid capable of being restably coupled to the food pan, wherein the lid is configured to substantially cover the interior portion of the food pan.

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.

A cooking utensil 1 of the present disclosure includes a base material 2′ having a cooking region 2a on one main surface side, and a coating film layer 4 applied to one main surface side of the base material 2′. The coating film layer 4 includes a primer layer 41 disposed on the base material 2′ side, a top coat layer 43 disposed on the outermost surface, and at least one intermediate layer 42 disposed between the primer layer 41 and the top coat layer 43, and ceramic particles 5 are only included in the top coat layer 43. When viewed in a sectional view, at least some of the ceramic particles 5 have an average particle size of 15 μm or more and 25 μm or less. If the longest diameter of the largest ceramic particle 5 among the ceramic particles 5 is b, and the thickness a of the thinnest part of the coating film layer is a, a ratio a/b of the thickness a to the longest diameter b is larger than 2 (a/b>2).

An enamel composition, a method for preparing an enamel composition, and a cooking appliance are provided. The enamel composition may include phosphorus pentoxide (P.sub.2O.sub.5) at 15 to 50 wt %; silicon dioxide (SiO.sub.2) at 10 to 20 wt %; boron oxide (B.sub.2O.sub.3) at 1 to 15 wt %; one or more of lithium oxide (Li.sub.2O), sodium oxide (Na.sub.2O), or potassium oxide (K.sub.2O) at 5 to 20 wt %; one or more of sodium fluoride (NaF), calcium fluoride (CaF.sub.2), or aluminum fluoride (AlF.sub.3) at 1 to 5 wt %; one or more of magnesium oxide (MgO), barium oxide (BaO), or calcium oxide (CaO) at 1 to 35 wt %; and one or more of titanium dioxide (TiO.sub.2), cerium dioxide (CeO.sub.2), molybdenum trioxide (MoO.sub.3), bismuth oxide (Bi.sub.2O.sub.3), or copper oxide (CuO) at 10 to 25 wt %, such that a heating time required for cleaning may be shortened and oil contaminants may be completely removed.

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.

Provided are a non-stick coating, a non-stick coating material group, and a cooking device. The non-stick coating includes: an undercoat, a hue of at least one material in the undercoat being adapted to shield a hue of a substrate material; and a topcoat disposed on a surface of the undercoat facing away from the substrate material, the topcoat including a fluorine-containing resin.

An enamel composition, a method for preparing an enamel composition, and a cooking appliance are provided. The enamel composition may include 15 to 50 wt % of phosphorus pentoxide (P.sub.2O.sub.5); 5 to 20 wt % of one or more of lithium oxide (Li.sub.2O), sodium oxide (Na.sub.2O), or potassium oxide (K.sub.2O); 1 to 5 wt % of one or more of sodium fluoride (NaF), calcium fluoride (CaF.sub.2), or aluminum fluoride (AlF.sub.3); 1 to 35 wt % of one or more of magnesium oxide (MgO), barium oxide (BaO), or calcium oxide (CaO); and 5 to 30 wt % of one or more of manganese dioxide (MnO.sub.2), molybdenum trioxide (MoO.sub.3), bismuth oxide (Bi.sub.2O.sub.3), or nickel oxide (NiO). The enamel composition may be cleaned without being putting it into water.