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    • 3. 发明申请
    • METHOD AND APPARATUS FOR DISPENSING TREATING CHEMISTRY IN A LAUNDRY TREATING APPLIANCE
    • 洗衣用具分配处理化学品的方法和装置
    • US20120266389A1
    • 2012-10-25
    • US13093132
    • 2011-04-25
    • SARAH IHNEALVARO VALLEJO NORIEGA
    • SARAH IHNEALVARO VALLEJO NORIEGA
    • D06L1/20D06F35/00
    • D06F39/02D06F39/028
    • A laundry treating appliance and method for dispensing treating chemistry, where the laundry treating appliance includes a treating chamber, a single use dispenser and a bulk dispenser. Water may be supplied to the single use dispenser through a first water flow path, which directs a dose of treating chemistry dispensed from the single use dispenser into the treating chamber. Water may be supplied to the bulk dispenser through a second water flow path, which is configured to spray a dose of treating chemistry dispensed from the bulk dispenser into the treating chamber. The laundry treating appliance may determine the presence of treating chemistry within at least one of the single use dispenser and the bulk dispenser, and, based on this determination, supply water to the flow path associated with the dispenser which contains treating chemistry.
    • 一种用于分配处理化学品的衣物处理装置和方法,其中衣物处理装置包括处理室,单次使用分配器和批量分配器。 可以通过第一水流路向单用分配器供应水,其将从单次使用分配器分配的处理化学品的剂量引导到处理室中。 水可以通过第二水流通道供应到批量分配器,第二水流路被配置为将从批量分配器分配的处理化学品的剂量喷射到处理室中。 衣物处理设备可以确定在单次使用分配器和批量分配器中的至少一个内处理化学物质的存在,并且基于该确定,向与包含处理化学物质的分配器相关联的流动路径供水。
    • 9. 发明授权
    • Method for cooking a food with infrared radiant heat
    • 用红外辐射热烹饪食物的方法
    • US07683292B2
    • 2010-03-23
    • US11869359
    • 2007-10-09
    • Luis CavadaAlvaro Vallejo Noriega
    • Luis CavadaAlvaro Vallejo Noriega
    • A21B1/00F21V9/00
    • F24C7/04
    • An oven using radiant heat at infrared wavelengths optimized for producing rapid and uniform cooking of a wide variety of foods. The infrared oven toasts, bakes, broils, and reheats food at a much faster speed while maintaining high quality in taste and appearance of the cooked food. Optimal infrared wavelengths of the radiant heat sources are used for the best balance of cooking performance, while also reducing the time required to cook the food. Typically short to medium wavelength infrared radiant energy will result in good performance for toasting and browning of food. Medium to long wavelength infrared radiant energy is well suited for delivering more deeply penetrating radiant energy into the food. This deep penetration of radiant infrared heat energy results in a more thorough internal cooking of the food than with conventional methods of conduction and convection cooking.
    • 使用红外波长的辐射热进行烘烤的烤箱适用于生产各种食物的快速和均匀的烹饪。 红外线烤箱敬酒,烘烤,烤肉,并以更快的速度重新加热食物,同时保持烹饪食物的味道和外观的高品质。 辐射热源的最佳红外波长用于烹饪性能的最佳平衡,同时也减少了烹饪食物所需的时间。 通常,短到中波长的红外辐射能将导致食物的烘烤和褐变的良好性能。 中长波长的红外辐射能非常适用于向食物中提供更深入的辐射能量。 与常规的传导和对流烹饪方法相比,辐射红外热能的这种深入渗透导致了食物的更彻底的内部烹饪。