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    • 1. 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。
    • 2. 发明授权
    • Multi-purpose oven using infrared heating for reduced cooking time
    • 多功能烤箱采用红外线加热,减少烹饪时间
    • US07323663B2
    • 2008-01-29
    • US10776028
    • 2004-02-10
    • Luis CavadaAlvaro Vallejo Noriega
    • Luis CavadaAlvaro Vallejo Noriega
    • A21B1/22F27D11/02
    • 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 re-heats 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。 红外线烤箱烤面包,烘烤,烤肉,并以更快的速度重新加热食物,同时保持熟食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。