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    • 28. 发明授权
    • Induction heating system employing induction-heated switched-circuit vessels
    • 使用感应加热开关电路容器的感应加热系统
    • US09486109B2
    • 2016-11-08
    • US13547889
    • 2012-07-12
    • Brian L. Clothier
    • Brian L. Clothier
    • A47J36/02
    • A47J36/027A47J36/02
    • An induction heatable article such as a pan is provided having a synthetic resin body with at least one susceptor coil secured to the body and operable under the influence of an induction field to generate Joule heating within the coil to thereby heat the body. The coil has a plurality of zones, each adjacent a different portion of the body and capable of providing respective, different magnitudes of Joule heating-derived energy per unit time in the zones. A multiple-pan, modular food heating/warming table includes a table supporting an array of individually controllable induction heaters with a plurality of synthetic resin, food-holding pans positionable on the table, wherein each pan has a zoned susceptor coil for induction heating of the pans.
    • 提供了诸如盘的感应加热制品,其具有合成树脂体,其具有固定到主体的至少一个基座线圈,并且在感应场的影响下可操作以在线圈内产生焦耳加热,从而加热身体。 线圈具有多个区域,每个区域各自邻近主体的不同部分,并且能够在区域中每单位时间提供不同大小的焦耳加热衍生的能量。 多盘模块化食品加热/升温台包括一个桌子,其支撑具有多个合成树脂的可独立控制的感应加热器阵列,可放置在桌子上的食物保持盘,其中每个盘具有用于感应加热的分区感应线圈 平底锅
    • 29. 发明申请
    • Method for Determining a Performance Index of a Cooking Utensil for a Predetermined Cooking Temperature with the Aim of Assessing Nutritional Gain
    • 用于评估营养增益目的的确定烹饪用具的烹饪用具的性能指标的方法
    • US20160274076A1
    • 2016-09-22
    • US14778365
    • 2014-03-10
    • SEB S.A.
    • Céline HofleitnerPascal Cuillery
    • G01N33/03G01B21/32A47J37/10
    • G01N33/03A23L5/11A23L5/12A23V2002/00A47J27/00A47J36/00A47J36/02A47J36/025A47J37/10A47J37/105G01B21/32
    • Provided is a method for determining a performance index of a cooking utensil (1a, 1b, 11) for a predetermined cooking temperature with, the aim of assessing nutritional gain, said cooking utensil comprising a bottom (2a, 2b, 10) having a cooking surface (3a, 3b, 10a). The method comprises: a) bringing the cooking surface (3a, 3b, 10a) to said predetermined cooking temperature by using heating means (4), the heating of the surface resulting in a deformation of the bottom (2a, 2b, 10) b) determining a minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) of the bottom (2a, 2b, 10) deformed in this way at said predetermined cooking temperature, by pouring the minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) or by calculating said minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) by recreating the cooking utensil (11) deformed in this way by means of a computer equipped with a computer assisted design software program, said minimum quantity of fat (9, 9a, 9b) making it possible to define the performance index of the cooking utensil (1a, 1b, 11) for a predetermined cooking temperature.
    • 提供了一种用于确定烹饪用具(1a,1b,11)的预定烹饪温度的性能指标的方法,其目的是评估营养增益,所述烹饪器具包括具有烹饪的底部(2a,2b,10) 表面(3a,3b,10a)。 该方法包括:a)通过使用加热装置(4)使烹饪表面(3a,3b,10a)达到所述预定的烹饪温度,使得表面的加热导致底部(2a,2b,10)b的变形 确定覆盖在所述预定烹饪温度下以这种方式变形的底部(2a,2b,10)的整个烹饪表面(3a,3b,10a)所需的最小量的脂肪(9,9a,9b),通过倾倒 覆盖整个烹饪表面(3a,3b,10a)所需的最小量的脂肪(9,9a,9b)或通过计算覆盖整个烹饪表面(3a)所需的所述最小脂肪量(9,9a,9b) ,3b,10a),通过重新构成以这种方式变形的烹饪用具(11),该烹饪器具借助于配备有计算机辅助设计软件程序的计算机,所述最小量的脂肪(9,9a,9b)使得可以定义性能 烹饪用具(1a,1b,11)的指数。