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    • 10. 发明授权
    • Pizza pan and method
    • 披萨锅和方法
    • US5680956A
    • 1997-10-28
    • US406313
    • 1995-03-17
    • Steve WoodwardPatricia ScheibmeirDeborah McDanielValerie Proctor
    • Steve WoodwardPatricia ScheibmeirDeborah McDanielValerie Proctor
    • A21B3/13A21D8/00
    • A21B3/13Y10S99/15
    • A pizza pan receives and bakes a pizza to produce a hearth-baked texture and appearance. The pizza pan comprises a base with a plurality of perforations therethrough, the perforations being disposed in first and second perforation regions. The perforation density in the first region, disposed toward the center of the pan, is greater than the perforation density of the second region, disposed toward the outside of the pan, to allow greater transmission of heat to the center of the pizza. A continuous, non-perforated rim extends circumferentially around the base of the pan to form an obtuse angle of intersection therewith. The pan evenly transmits baking heat through the base to the food product being prepared, resulting in consistent texture, appearance and doneness throughout the entire product.
    • 比萨锅接受并烘烤比萨饼以产生炉膛烘烤的纹理和外观。 比萨饼盘包括具有穿过其中的多个穿孔的基部,穿孔设置在第一和第二穿孔区域中。 朝向锅的中心设置的第一区域中的穿孔密度大于朝向锅的外部设置的第二区域的穿孔密度,以允许更大的热量传递到比萨的中心。 连续的,无穿孔的边缘围绕锅的底部周向延伸以形成与其相交的钝角。 锅通过基底将烘烤热均匀地传递到正在制备的食品上,导致整个产品的质地,外观和整洁性。