• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    This invention relates to an induction heated kettle (10) comprising a bowl (20), the bowl (20) being made of stainless steel and is for heating food present in the bowl (20), the bottom (23) of the bowl (20) being made by of sandwich constructed plate having three layers (26, 28, 30), the top layer (26) of the sandwich plate (26, 28, 30) comprising a first stainless steel material (26) for durability and hygienic purposes (26),the middle layer (28), being between the top (26) and the bottom layer (30) of the sandwich plate (26, 28, 30) comprising a ferromagnetic aluminum core (28) for induction heating, the bottom layer (30) being under the middle layer (28) of the sandwich plate (26, 28, 30) comprising a second stainless steel material (30) for quick and even power and heat distribution through the bottom (23) of the kettle (10), an insulation layer (32) positioned below the sandwich plate (26, 28, 30), the insulation layer (32) for heat separation the bottom (23) of the bowl (20), a number of induction coils (33) with ferrite cores (34) being positioned below the number of induction coils (33) and the insulation layer (32),
    公开号:DK201900312A1
    申请号:DKP201900312
    申请日:2019-03-12
    公开日:2020-09-21
    发明作者:Hansen Søren；Larfort Jesper
    申请人:Norqi Aps；
    IPC主号:
    专利说明:

    DK 2019 00312 A1 1 An induction heated kettle. This invention relates to an induction heated kettle Prior art kettles have the disadvantages that they are made of many parts, both mechanical and parts for making pressure, and they need a surrounding jacket, are heavy, complicated to install, maintain and use and they are not very good to keep a constant temperature when making food.
    Moreover prior art kettles use too much power and have a great deal of heat losses to the surroundings.
    The present invention, thus, has the objects of - just to name a few —- to comprise few mechanical parts, no need for a jacket, to be low in weight, to be easy to install, to require less or no maintenance, no need for a pressured part, and to be simple to use for the user and to be easy and fast to control in order to maintain a constant temperature when making food.
    Further, the invention have the two objects to consume low power and have less or little heat losses to the surroundings.
    These object are achieved in that the invention has been given the features as defined in the claims.
    Embodiments of the invention are described in greater detail in the following.
    DK 2019 00312 A1 2 Described below are specific embodiments of that which the in- ventor considers at present to be the best mode of fabrication, assembly and operation for carrying out the invention. These are necessarily narrow embodiments, and cover only a few of the many possible ways to practice the invention. Therefore, it is to be understood that the invention itself is actually much broader in scope, as set forth in the invention defined by the appended claims. Figure 1 shows an example of prior art. Figure 2 shows a mounting frame to be used with the prior art. Figure 3 shows a side view of a principle drawing of prior art example. Figure 4 shows an overview of the invention. Figure 5 shows the many bottom parts of the invention.
    Figure 6 shows the ventilation principle of the invention. Figure 7 shows the so called sandwich plate construction of the the invention.
    The following three figures are used to explain the prior art, and why the invention have advantages over the prior art, and the following last four figures are shown in order to explain the invention in details and by means of various embodiments of the induction heated kettle :
    DK 2019 00312 A1 3 The three figures 1, 2 and 3 explain the prior art.
    The four other drawing figures 4, 5, 6 and 7 depict one or more implementations in according with the present inventions in- duction heated kettle, by way of the many embodiment, how- ever not by way of limitations.
    In the figures, like reference numerals 10 = the induction heated kettle, 26, 28, 30 the sandwich plate, 36, 38 and 40 the ventilation system parts, thus the numerals refer to the same or similar elements essen- tially carrying out the same function.
    Figure 1 shows an example of prior art according to EN 13886. Reference 1 is the support pilar, reference 2 is the control pilar, reference 3 is the bowl of the kettle, reference 4 is pouring lip, reference 5 is the lid, reference 6 is a bottom mounted stirrer The main material of the induction heated kettle is stainless steel, except is for the bottom of the kettle (cooking surface). It is made of Swiss Ply, a product made of magnetic aluminium coated with stainless steel.
    Stainless steel is chosen due to du- rability, it is easy to clean and have a good strength.
    Because the invention, le. the induction kettle, is not a pressurized product, it has a lot of advantages in production and in the vol- ume, weight of the materials over the prior art kettles.
    Why is the production easier of the inventions’ induction kettle When manufacturing traditionally steam heated kettles
    DK 2019 00312 A1 4 (of the prior art) with pressure above (,5bar, it is subject to the Pressure Equipment Directive, PED, which means: The design must be approved by Notified Body. You must have a Quality management system. Annually audits in the production by Notified Body. Welder workers must pass exam every two years. All accessories for monitoring (pressure, level) and safety (safety valve) must be approved by PED, The present invention, i.e. the induction heated kettle does not contain pressurized parts that's why the above-mentioned is- sues do not apply. The induction heated kettle 10 of the present invention does not contain a double jacket (= jacketed bowl), see figure 3, reference numeral 41, and a steam generator reference nu- meral 43, which means there is used considerably less stainless steel and accordingly a lower mass and weight thereof. The in- ventors have calculated that they use 160 kg of stainless. Less stainless steel is required to a 300 litre volume kettle, when producing the invention's the induction heated kettle.
    The welding job is correspondingly much less when the kettle of the invention is to be manufactured and mass produced. Further installation issues provide the invention induction heat-
    DK 2019 00312 A1 ed kettle with advantages according to the following: When installing the prior art steam heated kettles, the Pressure Equipment Directive distinguishes between the two types of 5 kettles.
    The one kettle with build-in steam generator is called an 'as- sembly’ which means it is a fully operational unit, which include safety accessories. The kettle is accompanied by an EC declara- tion of conformity for an ‘assembly’ and is ready to use.
    The kettle which is supplied with steam from an external source is called a ‘vessel’ meaning the safety accessory is part of the fixed installation. This kettle is accompanied by an EC declara- tion of conformity for a ‘vessel’, meaning the kettle must not be used before a new risk assessment has been performed and a new EC declaration of conformity has been be issued.
    In general, the prior art steam heated kettles are fixed to an installation frame, see figure 2 imbedded in the concrete.
    The electric power supply and water supply is routed in the floor and enter the kettle in one of the pillars.
    Figure 2 shows a mounting frame to be used with the prior art kettle.
    The induction heated kettles according to the invention are standing on a number of legs. The instaliation does therefore net require any comprehensive preparations. The legs of the induction heated kettle can be bolted and fixed to the floor with
    DK 2019 00312 A1 6 simple brackets.
    Electrical AC power and water supply can be routed in the ceil- ing and made to enter the kettle from the above space over the kettle.
    Why does the kettle of the invention offer more cooking oppor- tunities than prior art kettles
    A prior art kettle driven with steam can only operate between 80-120 degrees C. (because it has 1 bar pressure). In a heat- ing interval between 80-120 degrees, the only cooking method is boiling.
    And because the prior art steam driven kettle is not very accurate in its precision.
    Then the user can not boil at a precise temperature (+/- 5 degrees). The induction kettle of the present invention can work between 40 — 250 degrees C. and with a 1-degree precision (which in- deed is very precise!), Because of this the induction kettle of the present invention can make following cooking methods: s Sous vide: Sous vide cooking (precision cooking at low temperatures.
    Must have 1-degree precision.
    Working between 40 - 75 degrees C.) This cooking method is very used because it extends durability of the cooked products, it makes sure that the products are loss less in production and keep a high level of uniformity after their production, = Classic boiling: ca. 95- 100 degrees.
    But the precision
    DK 2019 00312 A1 7 cooking can give energy savings, because a lot of products are cooked lower than 100 degrees, and it demands precision to keep the temperature and have the energy saving.
    e« Frying / crust: To fry or brown/make crust on vegetables, meat, fish or other products vou must reach about 140 de- grees. {The reaction is called the Maillard reaction by French chemist Louis Maillard, who described it in 1912. The Maillard reaction is the primary reaction that causes meat to have a crust and taste more aromatic. It works most effectively at 140 degrees and above.) (No wonder the food for the elderly is not tasting of anything when they never have been able to do this in a steam kettle) e Precision cooking: It is very important to be able to keep the same temperature, if somebody wants to cook the same product every time or to make energy savings.
    Steam heated of the prior art: The temperature control system is very slow reacting. Any changes in heating of the prior art kettle is done by starting and stopping the heating elements in the steam generator. A big mass of water and steel therefor have to change tempera- ture. There is practically no heating of the prior art kettle bowl! be- neath 100°C as steam need to be formed in or-der to transfer heat. So, temperatures below 100°C, are problematic for the prior art kettle. At the same time the temperature span of the prior art kettle is limited to app. 120°C due to the pressure in the jacket. Temperature and pressure are evenly proportional.
    DK 2019 00312 A1 8 Advantages of induction heating of the present inventions ket- tle: The temperature control is very fast. The heat is generated di- rectly in the bottom of the kettle of the present invention and the mass that needs to be heated before heating the food is quite low, The electronic control is a real PID system which re- acts very fast on changes. The bottom of an empty kettle {of the present invention) can be heated from 20°C to 200°C in 90 seconds.
    Temperature span of the induction heated kettle is 40-250°C. The induction of the present invention is controlled digitally and will therefore hit the right, and keep, the wanted required tem- perature, The steam kettle (of the prior art) will first "turn off” when it hits the marked temperature, but because power is still building up, the temperature will not stop at the marked tem- perature but go beyond it.
    The induction kettle of the present invention is good at preci- sion cooking, and it can save a lot of energy by not over- heating and evaporating water. A lot of products are cooked at lower temperatures than 100 degrees. Potatoes are actually cooked at 96 degrees and not at 100 degrees, therefore there is a good saving in controlling the temperature precisely by us- ing the kettle of the present invention.
    Explanation of the higher efficiency of the present invention over the prior art kettles technology: The energy used to heat the content of the two types of kettles
    DK 2019 00312 A1 9 are basically the same.
    The difference is the energy used to heat the kettle body and the losses to the surroundings.
    Example: Heating of a 300! kettle of the present invention
    Conditions: Heating from 10-100%C 4 times a day 220days a year
    Specific heat: Stainless steel 0,5kJ/kg"C Water 4,18k1j/kg =C Copper 0,42kj/kg C
    Steam heated kettle of the prior art: Weight of inner part of the bowl 160kg Water in steam generator 30kg Heating elements (Copper) 3kg E loss / sequence 5,2kWh
    Z loss / year 4547kWh Stand-by power consumption is typically 20-40W (control volt- age transformer) Induction heated kettle of the present invention: Weight of the bowl 48kg
    Z loss / sequence 0,6kWh E loss / year 528kWh Stand by power consumption is typically < 1W (from the switch mode power supply)
    Loss to surroundings:
    DK 2019 00312 A1 10 Steam kettle of prior art. Outer side of the bowl is insulated. Bottom and steam generator are not insulated. Induction kettle of the present invention, it is insulated on all its surfaces.
    Better temperature control on the induction kettle - of the pre- sent invention - will minimize the heat loss when avoiding evaporating of water during simmering Export options; why is induction heating of the present inven- tion better Steam heated kettles of the prior art: The pressurized steam system needs and causes additional ap- provals outside Europe. Especially ASME in USA is hard (expen- sive) to get.
    Induction heated kettles of the present invention are made to worldwide IEC standards. IEC members can be viewed here: https://www. iec.ch/dyn/www/F o=103:5:0 Among others the following standards apply: IEC EN 60335-1 Household and similar electrical appliances - safety Relevant parts related to induction heating from: IEC EN 60335-2-36 ‘Household and similar electrical appliances — Safety —- Particular requirements for commercial electric cook- ing ranges, ovens, hobs and hob elements' IEC EN 60335-2-47 Household and similar electrical appliances — Particular requirements for commercial electric boiling pans. IEC EN 60204-1 Safety of machinery. Electrical equipment of machines — Part 1 General requirements For Europe:
    DK 2019 00312 A1 11 EN 13886:2005+A1. Food processing machinery — Cooking ket- tles equipped with stirrer and/ or mixer —- Safety and hygiene requirements The induction heated kettle is made of standard products, which will be approved for worldwide export, Benefits in maintenance/repair of the present invention over the prior art kettles technology:
    Steam heated kettle of the prior art: The pressurized system requires inspection/testing annually or every second year de- pending off its size.
    Parts in the steam kettle is “analog” parts, which breaks through overload and they are highly exposed due to lime in the water which clogs them and degrades theirperformance quicker over time, Because it is an “analog” sys- tem it is not possible to connect to the parts and make data collection on power consumption, performance and longevity.
    This can be done on an induction kettle (of the present inven- tion) as it is digital, all electronics and therefore can collect da-
    ta that can improve its lifetime by looking at these parameters.
    It goes to standby mode when it is overheated, and then starts up again, when it is cooled down.
    The steam kettle of the prior art (is analog) and will just break down and will not work again before a service repair has been done.
    Operational hours arethe most important, parameter productions facilities mostly break down in peak hours, when they are mostly needed, This is because they are used most for the most demanding hours of cooking during the day time,
    Benefits with data acquisition of the present invention over the
    DK 2019 00312 A1 12 prior art kettles technology: When acquiring electrical consumptions as well as water con- sumption, the user gets a better groundwork to calculate the price for — the cooking of - the meals.
    When acquiring operational hours and operational data for wear parts, preventive maintenance can be predicted. Figure 3 shows a side view of a principle drawing of the prior art.
    There are two heating principles for the prior art kettles:
    1. Heated by build-in steam generator 43
    2. Heated by steam from external source (rarely occurring in Scandinavia) With build-in steam generator 43. The working principle is a jacketed 41 bowl where the steam condensates and delivers the energy. The water in the steam generator 43 is heated by electrical heating elements 45 and the water evaporates into the state of steam. As the steam rises along the inner sides of the bowl it delivers the energy to the wall and goes back to the state of water and runs back into the steam generator 33 and the pro- cess is started again. As this example of a prior art kettle works with steam, the jacket 41 is and needs to be pressurized. To control the pres- sure the prior art kettle is equipped with a lot of features such as a pressure control, a pressure gauge and a safety valve, an air vent valve as well as level control for the water in the steam generator 43.
    When the heating process starts, the jacket 41 is filled with
    DK 2019 00312 A1 13 cold air. To drain out the air and give room for the steam the vent valve is open during start.
    When this prior art kettle cools down it will build up a vacuum in the kettle as the air/steam mixture cools down. This is also avoided by the vent valve.
    Steam from external source.
    Using steam from an external source is quite complicated. Wa- ter used in the steam generator, the steam generator is outside the kettle, typically in a boiler room, must be treated for hard- ness to avoid clogging the generator with limescale. Piping must be insulated to avoid heat loss. Condensate must be drained from the piping prior to use of this kettle to avoid 'wa- ter hammer’.
    Typically, a pressure reduction valve must be placed up-steam of the kettle. It takes a positive pressure to return the conden- sate to the steam generator or a pump must be used. As the condensate is reused in the steam generator, a steam trap must be placed in the bottom of the kettle to separate steam and condensate. The heat generation in the jacket 41 is done in the same way as the build in generator. However, the conden- sate tends to queue in the generator when simmering for some time as there is no pressure to push it back to the steam gen- erator.
    Figure 4 shows an overview of the invention, figure 5 shows the many bottom parts of the invention, figure 6 shows the ventila- tion principle of the invention, and figure 7 shows the so called sandwich plate construction of the invention.
    The induction heated kettle 10 has a bowl 20, the bowl 20 is
    DK 2019 00312 A1 14 made of a stainless steel material, and it 20 is intended for heating - practically speaking warming, cooking or boiling - food present in the bowl 20. In an embodiment of the invention the bowl has a volume of at least 75 liters.
    The bottom part 23 of the bowl is made of a sandwich swiss ply constructed plate, which plate has three layers a top layer 26, a middle layer 28 and the bottom layer 30, most clearly shown in figure 7. The upper top layer 26 of the sandwich plate 26, 28, 30 com- prising a layer of stainless steel material 26, which is chosen for both long durability and for hygienic purposes.
    The middle layer 28, which is located between the top 26 and the bottom layers 30 of the sandwich plate is made of a ferro- magnetic aluminum core 28, which is intended for induction heating, and the ferromagnetic aluminum is chosen to have a suitable electrical resistance.
    The lowest layer, the bottom layer 30 is located below the mid- dle layer 28 of the sandwich plate 26, 28, 30, and this layer 30 is made of another stainless steel material, which steel material provides for a quick and an even power, energy and heat dis- tribution through the bottom part 23 of the kettle 10. An insulation layer 32 is placed below the sandwich plates low- est layer, this insulation layer 32 is present for heat separation
    DK 2019 00312 A1 15 the bottom part 23 of the bowl 20. In an embodiment of the in- vention the insulation layer 32 is ceramic.
    A number of induction coils 33 - with ferrite cores 34 positioned below the coils - are positioned below the insulation layer 32, the induction coils 33 with ferrite cores 34 are applied to make electromagnetic fields control the heating of the kettle 10, when the induction coils 33 are provided with an alternating current 560V (rectified 400V) 20khz supplied from an induction generator fed from a standard AC power voltage source, 400 Volt 50 Herts in Europe, 400 - 460 Volt Ac 60 Herts USA.
    The running alternating current consequently generates electro- magnetic fields around the induction coils 33, and these elec- tromagnetic fields generate eddy currents in the bottom 23 of the bowl 20, since the bottom part 23 of the bowl 20 is manu- factured of a suitable ferromagnetic material.
    The generated eddy currents from the bottom 23 of the bowl run in the ferromagnetic aluminum core 28, which conse- 20 quently heats both the bottom 23 of the bowl 20, the other parts of the bowl 20 and any food present in the bowl.
    The ferrite cores 34 have been chosen to strengthen and to control the electromagnetic fields, which arise due to the alter- nating current running through the induction coils 33. Moreover, a special designed Pt 1000 temperature sensor 35 is positioned to sense - on its top part - the temperature in the sandwich plate's three parts 26, 28, 30.
    DK 2019 00312 A1 16 Moreover an additionally sensor 35 is positioned to sense the temperature of the working induction coils 33.
    It is important that the induction coils 33 are cooled to ensure that they 33 work effectively, see figure 7, and they have a long longevity.
    Cold air 36 is coming into the ventilation box 37. It is controlled by the Pt 1000 temperature sensor 35, which currently measures the temperature at the induction coils 33.
    The air 36 is pushed past the induction coils 33 consequently cooling them 33 down to a good lower working temperature, Overpressure in the cabin 37, where the hot air 40 is coming out, is created by the pushed air, making sure that the hot air 40 is pushed out again.
    The system is constructed so that the hot air and the cold air 38 are avoided to get mixed together, so that but cold air, from outside through the fan 38, cools down the induction coils 33.
    Then the cold air is getting hot and is afterwards pushed out again through the opening 40.
    Kettles known in the art are made to optimize the process of cooking in the commercial kitchen - both in economic and er- gonomic, while cooking large portions.
    When cooking large portions in a pot on a stove, a large pot is needed, and this gives issues from above 50 — 70 liters — de-
    DK 2019 00312 A1 17 pending on choice of type of pot. Pots above 50 -70 liters have three problems when cooking in them on a stove. First problem is the diameter of the surface in the bottom, which is 400 mm and above. This is a problem because the standard within coll size on the market is that they are not larger than 300 mm. So when cooking with pots above 400 mm in bottom diameter the pots does not get the best possible effect, because the coil is smaller than the bottom of the pot. Another issues is that the pot is bigger than the coil size, which means it takes up more space than a coil on a stove - this means it is difficult to have two pots next to each other when cooking and therefor nobody cannot make optimized cooking with big pots on a stove. Second problem is the height of the pot, when cooking in pots above 50 - 70 liters. A standard stove is 850 - 900 mm in height, and a pot with 50 - 70 liters starts around 400 mm. This means the working height of this solution starts at 1250 mm. This is a very high Work height, when the user has to put ingrediencies in the pot, manually stir the pot and manually empty the pot.
    The third problem is the weight of the pot, when it is full of food. This gives the user many heavy processes while cooking, emptying and afterwards cleaning.
    All above mentioned issues is solved in the new induction heat- ed kettle.
    The prior art steam kettle has always only had one option; to boil at approx. 100 degrees. If another process of cooking is needed, the kitchen needs another machine than a steam ket-
    DK 2019 00312 A1 18 tle. This could be, if they should make sous vide, then they should buy a sous vide machine. If they should fry a product before cooking it in the steam kettle, they should use a brat pan for the frying process. When a frying process is needed be- fore cooking in a steam kettle, this would also mean more than one work process for the chef - by that saying using more time, chance of food waste and increased workload.
    The induction kettle of the invention can cook in all this ways - giving may new opportunities for the chef and kitchen staff, A brat pan is developed for frying. The brat pan has a big cook- ing surface area and a small edge from bottom to top. This makes the cooking process easier when frying beef patties, meatballs, chicken breast etc. The brat pan is also designed with the right work height for the user and so the user do not get burn on the arm while frying the food - because of the height between bottom and top of the cooking surface.
    A brat pan is comparable to the use of a pan on a stove in a kitchen and an induction kettle is comparable to the use of a pot on a stove in a kitchen.
    Kettles - like the invention - are made to optimize the process of cooking in the commercial kitchen - both in economic and ergonomic, while cooking large portions, While the foregoing embodiments of the invention are at pre- sent considered to be preferred, it is understood that numerous variations e.g. in construction of the sandwich layers, the mate- rials thereof, the temperature sensor(s), how to provide the AC
    DK 2019 00312 A1 19 power voltage, the alternating current drawn from the AC pow- er voltage source, its shape, its RMS value and its frequency, it may be harmonic and/or with over harmonic frequencies be made therein by those skilled in the art and it is intended to cover in the appended claims all such variations and modifica- tions as fall within the true spirit and scope of the induction heated kettle invention
    权利要求:
    Claims (10)
    [1] 1. An induction heated kettle (10) comprising a bowl (20), the bowl (20) being made of stainless steel and is for heating food present in the bowl (20), the bottom (23) of the bowl (20) being made by of sandwich constructed plate having three layers (26, 28, 30), the top layer (26) of the sandwich plate (26, 28, 30) comprising a first stainless steel material (26) for dura- bility and hygienic purposes (26), the middle layer (28), being between the top (26) and the bottom layer (30) of the sandwich plate (26, 28, 30) comprising a ferromagnetic aluminum core (28) for induction heating, the bottom layer (30) being under the middle layer (28) of the sandwich plate (26, 28, 30) comprising a second stainless steel material (30) for quick and even power and heat distribution through the bottom (23) of the kettle (10), an insulation layer (32) positioned below the sandwich plate (26, 28, 30), the insulation layer (32) for heat separation the bottom (23) of the bowl (20), a number of induction coils (33), ferrite cores (34) be- ing positioned below the number of induction coils (33), the number of induction coils (33) with the ferrite cores (34) below positioned below the insulation layer (32), the induction coils (33) and the ferrite cores (34) for keeping electromagnetic fields controlled to heating the kettle (10), when the induction coils (33) being provid-
    DK 2019 00312 A1 2 ed with alternating current, the alternating current con- sequently generate electromagnetic fields around the induction coils (33), which electromagnetic fields in turn generate eddy currents in the bottom (23) of the bowl (20), which bottom (23) comprising a ferromagnetic material, the generated eddy currents running in the ferromagnetic aluminum core (28) consequently heating the bottom (23) of the bowl (20), other parts of the bowl (20) and the food present in the bowl (20), if any.
    [2] 2. The ferrite cores (34) according to claim 1, for strengthening and controlling the electromagnetic fields arising due to the alternating current running through the induction coils (33).
    [3] 3. The alternating current according to claim 1 or 2 com- prising high frequency alternating currents with a prop- er Root Mean Square ampere value selected to provide optimal heating of the kettle (10).
    [4] 4. The high frequency alternating currents according to claim 3 comprising a selected frequency value in Hertz selected to provide optimal heating of the kettle (10).
    [5] 5. The induction heated kettle (10) according to any of the preceding claims comprising a mechanism for stirring the food present in the bowl (20).
    DK 2019 00312 A1 3
    [6] 6. The induction heated kettle (10) according to claim 5, the mechanism for stirring the food comprising a three phase induction motor with a frequency inverter for controlling the speed of the motor.
    [7] 7. The induction heated kettle (10) according to according to any of the preceding claims having a number of legs allowing the kettle (10) to be positioned on a floor.
    [8] 8. The induction heated kettle (10) according to any of the preceding claims the insulation layer (32) comprising ceramic.
    [9] 9. The induction heated kettle (10) according to any of the preceding claims controlling and allowing heating the food present in the bowl (20) to any precise tempera- ture between 40 and 250 celsius.
    [10] 10. The induction heated kettle (10) according to any of the preceding claims, the volume of the bowl (20) being at least 75 liters.
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    同族专利:
    公开号 | 公开日
    DK180268B1|2020-09-21|
    WO2020182262A1|2020-09-17|
    EP3939385A1|2022-01-19|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    IE903986A1|1990-04-24|1991-11-06|Lancet Sa|Cooking device|
    KR950007763A|1993-09-17|1995-04-15|이헌조|Ventilation device of electromagnetic induction cooker|
    JP2001275835A|2000-03-28|2001-10-09|Nakai:Kk|Electromagnetic induction heating type cooking device for business use|
    PL1731068T3|2005-06-10|2008-03-31|Taurus Sl Electrodomesticos|Cocking mixer for processing and preparing food|
    US20070000915A1|2005-06-21|2007-01-04|Meyer Intellectual Properties Limited|Laminated Cookware with a Protected Edge|
    GB2487739B|2011-02-01|2013-07-10|Matthew Edward Harris|Water bath cooker|
    CN105078292B|2015-08-31|2018-02-27|中山市伊丝顿电器有限公司|A kind of food processor|
    法律状态:
    2020-09-21| PAT| Application published|Effective date: 20200913 |
    2020-09-21| PME| Patent granted|Effective date: 20200921 |
    优先权:
    申请号 | 申请日 | 专利标题
    DKPA201900312A|DK180268B1|2019-03-12|2019-03-12|An induction heated kettle|DKPA201900312A| DK180268B1|2019-03-12|2019-03-12|An induction heated kettle|
    EP20715271.1A| EP3939385A1|2019-03-12|2020-03-12|An induction heated kettle|
    PCT/DK2020/050065| WO2020182262A1|2019-03-12|2020-03-12|An induction heated kettle|
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