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    • 2. 发明授权
    • Concealed rivet element and setting method for binder and the like
    • 隐形铆钉元件和粘合剂等的固定方法
    • US5100253A
    • 1992-03-31
    • US709727
    • 1991-06-03
    • Edward W. Cooper
    • Edward W. Cooper
    • B42F13/00
    • B42F13/0066
    • A binder assembly having a backing, which may be the spine or cover, with a prong-carrying plate or plates secured to the backing by means of the prongs. Upstanding rivets secure a support means to the plates. The support means may support a ring binder mechanism, a binder clamp mechanism or other binder mechanism. The support means is secured to the assembly by deforming the heads of the rivets. The rivets and plates may be secured together by assembly and swaging. Spacer elements may be positioned between the plate or plates and the arcuate casing of a ring binder mechanism.
    • 具有背衬的粘合剂组件,其可以是脊或盖,其中叉形承载板或板通过插脚固定到背衬。 直立的铆钉将支撑装置固定在板上。 支撑装置可以支撑环形活页夹机构,夹具夹紧机构或其他装订机构。 支撑装置通过使铆钉的头部变形而固定到组件上。 铆钉和板可以通过组装和锻造固定在一起。 间隔元件可以位于板或板与圆环夹具机构的弓形壳体之间。
    • 3. 发明授权
    • Equipment for the preparation of potato chips
    • 薯片制备设备
    • US5085137A
    • 1992-02-04
    • US709791
    • 1991-06-03
    • George P. MotturDennis L. KishbaughHilbert J. Cope, Jr.Edward W. Cooper
    • George P. MotturDennis L. KishbaughHilbert J. Cope, Jr.Edward W. Cooper
    • A23L5/10A23L19/18A47J37/12
    • A47J37/1214A23L19/18A23L5/11
    • A low temperature continuous frying process is used to make potato chips which are similar in taste and texture to those produced by the slow-cooked batch or kettle process. Potato slices are conveyed through first, second and third frying zones in a heated liquid frying medium, and the frying medium is admitted separately into each zone at a rate and temperature such that the potato slices are exposed first to a decrease and then to an increase in the temperature of the frying medium over time. The potato slices take on a pliable and shape-holding consistency as they are conveyed through the second frying zone, and folded potato chips may be obtained by agitating and compacting the potato slices as they are conveyed through this zone. The agitation and compaction may be carried out by rotating paddle assemblies arranged longitudinally in the frying vessel. Each paddle assembly comprises a rotatable shaft to which a number of vanes are affixed in a helical pattern.
    • 使用低温连续煎炸方法来制造薯片,其味道和质地与通过慢煮批次或釜过程产生的薯片相似。 马铃薯切片通过加热的液体油炸介质中的第一,第二和第三煎炸区域输送,并且油炸介质以速率和温度分开进入每个区域,使得马铃薯切片首先暴露于减少然后增加 在油炸介质的温度下随时间变化。 当马铃薯切片通过第二煎炸区输送时,马铃薯切片具有柔韧和保持形状的稠度,并且可以通过在输送通过该区域时搅拌和压实马铃薯切片来获得折叠的薯片。 搅拌和压实可以通过在油炸容器中纵向布置的桨叶组件进行。 每个叶片组件包括可旋转的轴,多个叶片以螺旋图案固定到该旋转轴上。
    • 6. 发明授权
    • Method for making potato chips
    • 薯片制作方法
    • US4844930A
    • 1989-07-04
    • US76689
    • 1987-07-22
    • George P. MotturDennis L. KishbaughHilbert J. Cope, Jr.Edward W. Cooper
    • George P. MotturDennis L. KishbaughHilbert J. Cope, Jr.Edward W. Cooper
    • A23L5/10A23L19/18A47J37/12
    • A47J37/1214A23L19/18A23L5/11
    • A low temperature continuous frying process is used to make potato chips which are similar in taste and texture to those produced by the slow-cooked batch or kettle process. Potato slices are conveyed through first, second and third frying zones in a heated liquid frying medium, and the frying medium is admitted separately into each zone at a rate and temperature such that the potato slices are exposed first to a decrease and then to an increase in the temperature of the frying medium over time. The potato slices take on a pliable and shape-holding consistency as they are conveyed through the second frying zone, and folded potato chips may be obtained by agitating and compacting the potato slices as they are conveyed through this zone. The agitation and compaction may be carried out by rotating paddle assemblies arranged longitudinally in the frying vessel. Each paddle assembly comprises a rotatable shaft to which a number of vanes are affixed in a helical pattern.
    • 使用低温连续煎炸方法来制造薯片,其味道和质地与通过慢煮批次或釜过程产生的薯片相似。 马铃薯切片通过加热的液体油炸介质中的第一,第二和第三煎炸区域输送,并且油炸介质以速率和温度分别进入每个区域,使得马铃薯切片先暴露于下降然后增加 在油炸介质的温度下随时间变化。 当马铃薯切片通过第二煎炸区输送时,马铃薯切片具有柔韧和保持形状的稠度,并且可以通过在输送通过该区域时搅拌和压实马铃薯切片来获得折叠的薯片。 搅拌和压实可以通过在油炸容器中纵向布置的桨叶组件进行。 每个叶片组件包括可旋转的轴,多个叶片以螺旋图案固定到该旋转轴上。