VARIABLE SPEED PROFILE EXTRUSION PORTION CUTTING HEAD AND CONTROL SYSTEM

    公开(公告)号:US20240289936A1

    公开(公告)日:2024-08-29

    申请号:US18367961

    申请日:2023-09-13

    申请人: Norman G. Schmidt

    发明人: Norman G. Schmidt

    摘要: The invention is directed to a foodstuff extrusion portioning device and more specifically a cutter head assembly on such an extruder having a servo motor, a cutter shuttle coupled to a cutting element, a controller and being programmed via a product variable to provide a velocity profile. The cutter in the velocity profile has a first velocity and it reduces speed to a second velocity and goes more slowly through the last portion of the foodstuff. The at least two velocities being fully programmable and the controller can provide for instantaneous and additional programmed velocities throughout the cutting profile. The cutter further providing tilt control so it can drop the portion at the moment the portion detaches from the extruded foodstuff stream. It cuts and/or breaks off portions in a far more uniform and controllable manner to more accurately portion and better place the cut portions. This also provides the portion with minimal residual energy pushing it forward as it drops through the effect of gravity and the cutter can be used so as to further direct and push the portion downward so as to optimally place it.

    Cookware seasoning wipe
    5.
    发明授权

    公开(公告)号:US12004682B1

    公开(公告)日:2024-06-11

    申请号:US18443507

    申请日:2024-02-16

    IPC分类号: A47J36/02 A47L17/08 B05D5/08

    CPC分类号: A47J36/025 B05D5/08 A47L17/08

    摘要: A cookware seasoning wipe made of a natural or synthetic fabric for conditioning cast iron cookware and steel cookware to create a nonstick surface. Specifically, the present invention refers to a pre-impregnated “wipe” that releases a mix of oils and waxes to the cookware surface, that when heated, polymerizes to create a durable nonstick-like surface, commonly referred to as “seasoning” the cookware. When used to season cookware, the user wipes the surface of the cookware when heating, which naturally releases a thin, even layer of the oil and wax. This process ensures the optimal amount of oil and wax to polymerize and properly protect the cookware's surface. Overall, this is a superior seasoning method because the user no longer has to decide what to use, when to apply it, and how much is needed, all while reducing waste.

    Fluorine free anti-stick coating and method for its production

    公开(公告)号:US11958988B2

    公开(公告)日:2024-04-16

    申请号:US17466579

    申请日:2021-09-03

    申请人: Industrielack AG

    摘要: Disclosed is a non-stick coating for an article, particularly for a baking pan or other household and utility item, comprises at least a base layer (G) burnt onto a surface (O) of the article and a covering layer (D) burnt above the base layer. The base layer and the covering layer each have a dry film thickness of 1 to 25 μm, wherein the base layer contains 10 to 100 wt.-%, related to the weight of the burnt base layer, of a thermoplastic resin having a temperature resistance exceeding 200° C., and wherein the covering layer contains a thermoplastic resin having a temperature resistance exceeding 200° C. and optionally a silicone resin. Both the base layer and also the covering layer are free of perfluorinated and polyfluorinated alkyl compounds. Due to the fact that the covering layer comprises a content of thermoplastic resin of at least 30 wt.-%, related to the weight of the burnt covering layer, and of at least 2.5 wt.-%, related to the weight of the burnt covering layer, of a silicone oil, novel fluorine-free non-stick coatings with good substrate adhesion and very good deep-drawing properties are obtained. In a process for applying the non-stick coating, the base layer to be formed is applied as a liquid varnish onto the surface of the article and subsequently dried at 250 to 440° C., subsequently the covering layer is applied as liquid varnish onto the predried base layer, and finally the layers are bonded to each other and to the surface of the article by means of heat treatment at 250 to 440° C.

    Electric kettle
    7.
    发明授权

    公开(公告)号:US11944228B2

    公开(公告)日:2024-04-02

    申请号:US16822513

    申请日:2020-03-18

    发明人: Jaehoon Ahn

    摘要: An electric kettle may include a body made of a metal material and configured to form a space in which fluid, such as water is contained, a heating module provided in the body to heat the space, a handle mounted to protrude from an outer surface of the body, a handle cover made of a metal material and configured to form a protruding upper surface of the handle, and a handle printed circuit board (PCB) provided inside of the handle and including a touch sensor in close contact with a rear surface of the handle cover to sense a touch operation of the handle cover. An operation of the heating module may be controlled by the handle PCB.

    ELECTRIC COOKING DEVICE, AND MIDDLE RING ASSEMBLY FOR AN ELECTRIC COOKING DEVICE

    公开(公告)号:US20240081573A1

    公开(公告)日:2024-03-14

    申请号:US18455018

    申请日:2023-08-24

    IPC分类号: A47J27/08 A47J27/00 A47J36/02

    摘要: An electric cooking device includes a removable lid and/or pot assembly, a lower housing surrounding a vessel configured to be heated, and a middle ring assembly positioned between the lower housing and the removable lid and/or pot assembly. The middle ring assembly comprises (i) an outer component seated with the lower housing that includes a decorative surface coating thereon, and (ii) an inner component having an outer portion seated with the outer component. An inner portion of the inner component is situated radially inward from and is unsupported by the outer component. The vessel engages the inner portion of the inner component and is thereby thermally decoupled from the outer component comprising the decorative surface coating.