WO2009062822A1 - Élément de recouvrement transparent du genre couvercle, en polycarbonate, et appareil de cuisson - Google Patents

Élément de recouvrement transparent du genre couvercle, en polycarbonate, et appareil de cuisson Download PDF

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Publication number
WO2009062822A1
WO2009062822A1 PCT/EP2008/064249 EP2008064249W WO2009062822A1 WO 2009062822 A1 WO2009062822 A1 WO 2009062822A1 EP 2008064249 W EP2008064249 W EP 2008064249W WO 2009062822 A1 WO2009062822 A1 WO 2009062822A1
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WO
WIPO (PCT)
Prior art keywords
cover
particular according
lid
cover according
cooking
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2008/064249
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German (de)
English (en)
Inventor
Dieter Kalemba
Hans-Peter Arnold
Raffael Bielzer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Vorwerk and Co Interholding GmbH
Original Assignee
Vorwerk and Co Interholding GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Vorwerk and Co Interholding GmbH filed Critical Vorwerk and Co Interholding GmbH
Publication of WO2009062822A1 publication Critical patent/WO2009062822A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/06—Lids or covers for cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
    • A47J36/04—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay the materials being non-metallic
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
    • A47J43/07—Parts or details, e.g. mixing tools, whipping tools
    • A47J43/0727—Mixing bowls

Definitions

  • the invention initially relates to a transparent, made of polycarbonate, lid-like cover for a food preparation vessel.
  • Covers of the type in question are known in the form of lids for pots, frying pans or the like. And also in the form of lids for food preparation vessels of cooking appliances, which optionally also have a stirrer or the like. In the vessel.
  • transparent covers the problem arises during the cooking process that, in particular on the underside of the cover facing the food to be cooked, but also optionally on the upper side of the cover facing away from the food, condensate is precipitated, which impairs the transparency of the cover.
  • transparent lid-like covers made of a plastic material, in particular polycarbonate. Such covers are lighter than glass covers and are not fragile.
  • the surface or, where appropriate, both surfaces of the cover need not be completely adjusted, hydrophilized over the entire surface. Rather, there is also the possibility of partial hydrophilization of the surface.
  • a central, possibly circular area of the surface may be hydrophilized, while the peripheral area is untreated, in order to allow a targeted dripping of liquid in this peripheral area, which may be advantageous depending on the selected cooking process.
  • a central area may be untreated and a peripheral area may be hydrophilized.
  • Other geometrical forms of hydrophilized or untreated areas are also possible.
  • a hydrophilized and thus always transparent area of the cover can represent a symbol or a logo.
  • the proposed cover can serve as a lid for example cooking pots or frying pans, in addition also for electrical food preparation devices, such as provided with a heating kitchen appliances.
  • features are described which preferably have in combination with the features of claim 1 meaning, but in principle may have meaning with only some features of claim 1 or alone.
  • the hydrophilization can be achieved by microfine roughening or structuring of the surface.
  • This roughening can be designed to create capillaries that are used for spreading, d. H. lead to the spreading of the drops.
  • the microroughness is so fine (in the micrometer range) that no visible or transparency affecting traces are left.
  • the surface has a surfactant content. These surfactants slowly pass from the material to the surface over a period of time, so that there is always a sufficient amount of surfactant to form a film of water.
  • the proposed pretreatment of the surface by micro-roughening the possibility is created to rebuild the surfactant content of the cover or the hydrophilic surface with each flushing, which reactivation is performed at each rinse before gear. Accordingly, the lid-like cover does not lose its hydrophilic properties by the regular rinsing.
  • Example structures for micro-fine roughening of the surface are grooves, scales, waves, burls, turrets, pimples, capillaries, wells, columns, lattices, lozenges and specific / irregular unevennesses, among others. These structures can be achieved by degrading or building or shaping processes.
  • Degrading processes are, for example, etching, lithographic, photochemical processes (laser, UV, etc.), mechanical processes (turning, grinding, milling, sawing, etc.), chemical processes (targeted dissolution or chemical modification of certain components / groups), electronic processes ( Sputtering arc, spark erosion, etc.) and pyrolytic methods.
  • the manipulation of atoms / molecules for example by chemical synthesis, in addition targeted gas / electrodeposition (flame pyrolysis), controlled agglomeration (sol-gel processes) can be considered as constitutive processes.
  • Shaping processes include, for example, primary molding (injection molding, etc.) and reshaping (embossing and the like).
  • the creating structures act capillary (structure with inherent capillarity).
  • grooves are provided in dimensions which are dimensioned depending on the base material and on the type of liquid and further optionally on the surrounding medium, which are arranged, for example, longitudinally or concentrically.
  • the structures act, for example, by their micro-roughness.
  • the structuring of the surface can be achieved by additives (elevation or depression of a planar surface by embedded substances, for example further with substances of different coefficients of thermal expansion on cooling or hardening in comparison to the surrounding polymer matrix). Also, an (additional) structure-imparting layer may be applied to the surface.
  • the hydrophilization is achieved by outwardly directed, ie the liquid-facing polar end groups, such as oxygen atoms. This is done, for example, by targeted oxidation by means of laser irradiation, UV irradiation, microwave irradiation, ionizing radiation, electron beam, electric arc, spark erosion or other photochemical methods (for example photolithography, action of photons for chemical changes). surface, for example, photo-induced grafting, aging, etc.). Further oxidation processes in this context are also the introduction into a suitable gas atmosphere or the entry of high energy by direct mechanical contact (current, voltage, frequency, etc.).
  • the polarity of the surface is manipulated so that the fluid is attracted to the surface and spreads.
  • Hydrophilicity can also be produced, for example, by incorporating polar substances into the surface matrix of the polymer. For example, by metal atoms, ions, inorganic and organic salts, simple and polyhydric alcohols, organic halogen compounds, substances with polar functional groups.
  • hydrophilicity can also be achieved by grafting the surface.
  • polymer brushes There are so-called polymer brushes.
  • polymer chains are grafted so close to a surface that they stretch and stick out like bristles. This makes it possible to equip the surface with functional groups in a correspondingly polar (hydrophilic) manner.
  • Reinforcement of the effect can be achieved by combining patterning of the surface and subsequent attachment.
  • the structuring of the polymeric surface can be adapted so that certain surface-active substrates are stored in the structures (depot effect) and thus establish contact with the liquid.
  • the effect can be prolonged, in particular if the incorporated substances are, for example, surfactants, so that the effect can be renewed again and again by household detergents, soap or dishwashing detergent.
  • a hydrophilic layer may be applied to a non-hydrophilic surface per se.
  • a hydrophilic layer of a surfactant such as surfactants, emulsifiers, salts, metals, and also simple or polyhydric alcohols.
  • organic and inorganic substances with a pronounced dipole moment can be used as mediators for better spreading of the water.
  • the further proposed plasma coating is also to be considered in the context of the invention as an application of a hydrophilic layer.
  • Monomers of a hydrophilic material deposit on the surface and form a hydrophilic layer.
  • the plasma coating is a generation of a polymeric layer on the substrate.
  • sputtering can also fall under the definition of a hydrophilic coating.
  • metals are vaporized and deposited on the substrate as a metal layer.
  • the surface may be modified by, for example, modification
  • HDMSO layer be hydrophilized. This is a water repellent monomer, especially hexamethyldisiloxane. The modification with a silicon oxide layer is conceivable in this regard; In addition, a hydrophilic layer produced in the sol-gel process and a plasma activation.
  • hydrophilic or hydrophilizing additives can be incorporated into the surface.
  • Such additives change the surface tension and thus increase the tendency of the liquid to spread.
  • Such additives may be, for example, glass, metals or inorganic additives.
  • Next Aggregates with structures (capillary effect due to tubular structure), glass fiber tufts (combination of chemical and physical effect - high capillary forces within the glass fibers), additives which leave behind structures in the polymer matrix through selective treatment, organic additives with hydrophilic functional ones Groups or aggregates, which have a pronounced dipole moment, for example, salts, metal ions, ionic compounds, substances with strong polar covalent bonds, among others, which result in a polarization of the polymer surface.
  • Constructive means also help to maintain the transparency of the lid-like cover in the course of the cooking process.
  • the cover is concave from the inside. This results in connection with the hydrophilic adjustment of the surface a targeted, drip-free flow of the forming liquid film towards the peripheral edge region.
  • the cover can be viewed convex from the inside, resulting in a targeted derivation of the liquid film towards the center of coverage out.
  • a combination of convex and concave areas of the cover is also possible, for example a central convex area, to which a peripheral concave area adjoins. In such a design of the cover, for example, there are two drip zones, so on the one hand centrally in the region of the convex portion and on the other in the peripheral edge region of the concave portion.
  • the cover can also have concave regions of different degrees of curvature.
  • an inner portion of the cover is more concavely curved than a peripheral portion. Both areas can be hydrophilized. Alternatively, but only one of these areas, such as the inner more concave curved area. In the less curved peripheral region, steam would precipitate in this case.
  • the liquid which flows out of the inner, hydrophilized area without dripping to the outside is optionally also discharged into this non-hydrophilized peripheral area in order to drip back into the barrel from there.
  • the transitional area between the stronger ker curved inner region and the less curved peripheral region be formed so that there is a kind of drip edge for the liquid derived from the hydrophilic area.
  • the transition of the region of greater curvature in the region of lesser curvature in the case where both areas are hydrophilized allow a drip-free flow of the forming liquid film, so on to the peripheral edge region of the cover.
  • the invention further relates to a cooking appliance, in particular cooking mixer, with a Gargutage and a Gargutability covering, transparent and curved lid made of polycarbonate.
  • Cooking appliances in particular cooking stirrers are known, for example from the German patent application DE 10210442 Al. It is also known in this regard to arrange a gar imaufaufme hanging in a Gargutaufsatz, which Gargutaufsatz is covered together with the Garguting of the lid. The Gargutaufsatz sits on the Kochrhakgefäß the cooking utensil.
  • the cover is hydrophilised at least on the inside and that due to the curvature of the cover, a targeted discharge of liquid flowing out on the inside of the cover is achieved. Due to the hydrophilization, the lid also retains during the Cooking process continues its transparency. The precipitating at the surface of the vapor condenses to a continuous thin and thus transparent liquid film. This flows deliberately due to the selected curvature of the lid, depending on the type of vaulting a discharge from the inside to the outside, from outside to inside or a mixed form of these discharge directions can be achieved.
  • the hydrophilization need not necessarily be provided on the entire surface of the lid.
  • the surface of the lid facing the food to be cooked is at least partially hydrophilicized.
  • the surface of the lid facing away from the food can be adjusted accordingly.
  • the derivative takes place in an area surrounding the Garguta.
  • the Gargut techniques sits in such a way in the Gargutaufsatz that results in a peripheral, annular space between Garguting and Gargutaufsatz. In this annular area, the effluent liquid is directed.
  • This can be advantageous in cooking processes in which a dripping of the condensed liquid into the food to be cooked picked up in the product intake is not desired. Rather, by this embodiment, the liquid is discharged past the food to be cooked, for example, in a itself in the Gargutaufsatz or in the Rönkochgefäß located below collecting Sud.
  • the derivative can be done in a, the Gargutability catching area, for targeted dripping of the liquid in the Gargutage located in the Gargut.
  • the lid may further be formed, for example, for the various applications (dripping into the overhanging area or dripping into the surrounding area), for example as a reversible lid, with double-sided hydrophilization, so as to drive one or the other application depending on the lid position.
  • the hydrophilization can be achieved by structuring the surface, in particular by micro-roughening, wherein furthermore the surface may optionally have a surfactant content.
  • the surface for hydrophilization may be affected by chemical alteration of the surface material or surface, which chemical change is achieved, for example, by oxidation.
  • the chemical change can be achieved by incorporating polar substances into the surface matrix, further by grafting or by applying a hydrophilic layer, which is more preferably a surface-active substance.
  • hydrophilization by way of a plasma coating can also be achieved, for example by modification with an HDMSO layer or a silicon oxide layer.
  • the surface may be hydrophilized by a sol-gel method or by plasma activation. Another possibility is by introducing hydrophilic or hydrophilizing additives into the surface.
  • the liquid engages closely to the surface and thereby produces a transparent film.
  • the surface is manipulated specifically, not the liquid.
  • An additional effect is achieved through targeted design of the surface. Run-off slopes, edges, and points allow the fluid to be additionally directed so that this is returned as desired at certain points in the cooking cycle.
  • a targeted structural design of the surface for the removal and dripping of the liquid also allows the permanent applicability of the hydrophilic / transparent effect, even with larger amounts of liquid. Through permanent and targeted recycling of the liquid by hydrophilic and constructive structure, the liquid does not interfere in appearance.
  • the surface of the lid can also be matt in the original state, d. H. opaque, translucent, becoming transparent only upon exposure to a liquid.
  • Fig. 1 in view a cooking mixer of the subject in question
  • FIG. 2 shows a cross section through the Gargut Kirs carrying the Gargutaufsatz with cover in a first embodiment.
  • FIG. 3 shows the cover in a schematic sectional illustration in a second embodiment
  • FIG. 4 shows the cover in a third embodiment
  • Fig. 5 the lid-like cover in a schematic
  • FIG. 8 shows the lid-like cover in a sectional view, relating to a further embodiment as a turning lid
  • FIG. 9 shows the cover according to FIG. 8 in the turned position
  • Fig. 10 is a sectional view through another cover.
  • FIG. 1 Shown and described is first with reference to FIG. 1, a cooking stirrer 1 with a stirrer vessel on 2 and a control panel. 3
  • the device is a stirring vessel 4 assignable, in which this is used in the mixing vessel receptacle 2.
  • An agitator 5 is provided in the mixing vessel 4 assigned to the mixing vessel bottom, which is operated via an electric drive (not shown) arranged in the device below the receptacle 2.
  • the bottom 6 of the mixing vessel 4 is heatable for heating a cooking product located in the mixing vessel 4.
  • the temperature is adjustable via the control panel 3.
  • the mixing vessel 4 is pot-shaped with a circular cross-section, at the pot opening, d. H. upwardly conically widening cross-section.
  • the Topfwandung 7 consists of a metal material.
  • the mixing vessel 4 forms a vertically oriented handle 8, wel- rather base side and the edge of the pot on the mixing vessel 4 is fixed.
  • the mixing vessel 4 is assigned to the device such that the handle 8 is free-standing between device housing jaws, the control panel 3, extends, wherein the base region of the mixing vessel 4 is supported on an integral bottom of the device, this under coupling of agitator drive and agitator as well as electrical contacting of the heater.
  • a lid 9 is placed, by means of which by turning the same preferably clockwise locking is performed. Centrally, the lid 9 has a filling opening, not shown. This is formed in a trough-like retracted area of the lid 9.
  • the cover 9 provides a footing for a cooking attachment 10. This total about truncated cone shaped cooking attachment 10 has not shown on the bottom openings, for throughput of operating from the mixing vessel 4 passing through the lid opening steam for cooking absorbed in the cooking attachment 10 Good.
  • the peripheral wall 11 of the cooking attachment 10 is closed. Opening edge side, the peripheral wall 11 forms a radially outwardly projecting collar 12.
  • a further food intake 13 can be held. The latter is suspended in the cooking attachment 10 via grip sections 14 supported on the collar 12 of the cooking attachment 10, with the food receptacle 13 also being reduced in diameter relative to the cooking attachment 10 to form a circumferential edge opening, interrupted only by the grip connections.
  • the Gargutness 13 is perforated at least in the region of its bottom 10, d. H. provided with passage openings 17. Also, the peripheral wall of the cooking gutaufauf 13 may be provided with such openings.
  • the bottom 16 of the Gargutage 13 extends in the operating position vertically spaced from the bottom of the cooking attachment 10th
  • the cooking attachment 10 and the possibly hinged Garguting 13 are covered during the cooking operation of a transparent, cover-like cover 19.
  • This consists of polycarbonate, as well as the cooking attachment 10 and the Gar gutauf would take 13 further consist of a plastic material.
  • the cover 29 has a, the opening portion of the cooking attachment 10 covering, curved cover portion 20 and two diametrically opposed, integrally formed on the cover portion 20 handles 21, by means of which the cover 19 on the radial collar 12 of the cooking attachment 10, optionally with the interposition of Handles 14 of the food storage 13 is supported.
  • At least the garnish G or the interior of the cooking attachment 10 facing surface 22 of the cover 19 is set hydrophilic, according to which the cover 19 remains in the cooking mode and thereby on the surface 22
  • Perfordem steam D remains transparent.
  • hydrophilic Modification of the surface 22 is formed on this a thin, drip-free liquid film, which provides the free view, for example, the food to be cooked even during Gar Systemss.
  • the covering cover portion 20 is provided with a central, planar, d. H. provided aligned parallel to the bottom 16 of the Gargutage 13 and the bottom of the cooking attachment 10 aligned area, which merges into a peripheral, considered from the inside her concave area. Due to the hydrophilic coating or modification of the inside
  • the condensed vapor is passed to the drip-free outflow along the surface 22.
  • This derivation takes place here in the area surrounding the Gargutability 13, d. H. into the region of the gap 15, so that the liquid F dripping off here is guided in a targeted manner past the product receptacle 13 into the cooking attachment 10 and via its perforated bottom back into the stirring vessel 4.
  • the entire surface 22 it is not absolutely necessary for the entire surface 22 to be hydrophilic. Based on the described embodiment, it is also possible to leave the central plan, for example circular disc-shaped area, untreated with respect to hydrophilization, so that the vapor D is deposited in droplet form in this central area in the usual form and dripped centrally into the food receptacle 13 onto the food item G.
  • FIGS. 3 to 7 show diagrammatic representations of alternative embodiments of the cover 19, whose surfaces 22 are hydrophilized over the whole area.
  • an embodiment is shown in Fig. 3, in which an inner, central region 23 of the cover 19 is formed more concave than a peripheral peripheral region 24.
  • the concave curvature of the inner region 23 defining radius is about twice as large dimensioned as that of the outer region 24, resulting in an approximately lens-like central region 23, which rises above the peripheral region 24.
  • the transition region 25 along the peripheral edge of the inner region 23 is on the inside, ie the cooking attachment facing in cross section as shown in Fig.
  • the inner region 23 may be designed to be convex contrary to the exemplary embodiment in FIG. 3. Accordingly, the transition region 25 between the inner, convex portion 23 and the peripheral concave portion 24 forms a watershed, from which the liquid drains drip-free over the peripheral area radially outward and radially inwardly beyond the convex inner portion 23 radially inward.
  • one of the regions 23 or 24 may be uninfluenced in terms of hydrophilicity, although it is not mandatory, so that the vapor D deposits on the inwardly wound surface 22 in the usual way.
  • the cover 19 is formed as a reversible lid, that is usable on both sides.
  • both surfaces 22 and 22 ' are hydrophilized.
  • the modification of the surface 22 'can generally also be applied to the further be provided guidance examples, so as to counteract in particular a drop-like settling of condensate from the ambient air.
  • the cover 19 or the cover section 20 in FIGS. 5 and 6 is curved uniformly starting from the handles 21, wherein the handles 21 represent the possible turning plane.
  • Fig. 7 an embodiment is shown which, similarly to the example shown in Fig. 3, has concave portions 23 and 24 of different degrees of curvature, so on, an inner more curved portion 23 and a peripheral, less curved portion 24.
  • the transition region 25 is soft rounded, correspondingly no drip edge, so that the precipitating in the central region 23 on the surface 22 liquid F outwardly Ü over the transition region 25 and the peripheral region 24 in the At all- gutaid 13 surrounding area drains.
  • this embodiment even with a cover 19 with differently curved concave areas, a completely drip-free drainage over the entire surface 22 can be achieved.
  • cover 19 which is also designed as a reversible lid, d. H. can be used on both sides.
  • This cover also has in cross-section with reference to FIG. 8 an outwardly-facing, outwardly directed convex curvature, which merges into a central, concave depression whose diameter corresponds approximately to half the diameter of the entire cover 19.
  • the central in a plan preferably circular cover portion on both sides, d. H. associated with the surface 22 and the surface 22 'hydrophilized.
  • the central, hydrophilized section of the cover 19 extends concavely inwards in the direction of the food to be cooked, according to which condensed liquid is discharged from the outside to the center and drips there.
  • This can be further supported, as in the previously described exemplary embodiments, by a microstructuring of the surface in a targeted manner, such as for example by approximately radially directed microgrooves.
  • the cover 19 is turned and placed as shown in FIG. 9, then, according to the selected curvature of the central, hydrophilized region, a discharge of the liquid F results radially outward.
  • the cover 19, as shown in FIG. 10, may have, at least partially, for example decentralized of a concave central region, an oblique surface extending approximately over the entire width of the cover 19, which is hydrophilized at least on the surface 22 facing the food , Also by this structural measure by shaping the cover 19 is a directed drainage of the liquid F, here radially outward in the direction of a lid edge is reached.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Cookers (AREA)

Abstract

L'invention concerne un élément de recouvrement transparent du genre couvercle (19), en polycarbonate, pour un récipient de préparation d'aliments. L'invention vise à améliorer techniquement un tel élément de recouvrement. A cet effet, selon l'invention, afin de former un film de liquide sur la surface (22, 22') de l'élément de recouvrement (19), notamment en raison de la vapeur (D) qui se dépose sur la surface (22) de l'élément de recouvrement (18) qui est tournée vers le produit à cuire (G), la surface (22, 22') est au moins partiellement hydrophilisée. L'invention concerne en outre un appareil de cuisson, en particulier un appareil de cuisson à agitation (1), avec un réceptacle de produit à cuire (13) et avec un couvercle transparent et bombé (19), en polycarbonate, recouvrant le réceptacle de produit à cuire (13). Selon l'invention, afin d'améliorer techniquement un tel appareil de cuisson, notamment concernant la configuration du couvercle, le couvercle (19) est hydrophilisé au moins sur son côté intérieur, et grâce au bombement du couvercle (19), on obtient une évacuation dirigée du liquide qui s'écoule sur le côté intérieur du couvercle (19).
PCT/EP2008/064249 2007-11-12 2008-10-22 Élément de recouvrement transparent du genre couvercle, en polycarbonate, et appareil de cuisson Ceased WO2009062822A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102007054154.8 2007-11-12
DE102007054154A DE102007054154A1 (de) 2007-11-12 2007-11-12 Transparente, aus Polycarbonat bestehende, deckelartige Abdeckung sowie Kochgerät

Publications (1)

Publication Number Publication Date
WO2009062822A1 true WO2009062822A1 (fr) 2009-05-22

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DE (1) DE102007054154A1 (fr)
TW (1) TW200938143A (fr)
WO (1) WO2009062822A1 (fr)

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DE102011050543B3 (de) * 2011-05-20 2012-04-12 Hupfer Metallwerke Gmbh & Co. Kg Kunststoffhaube zum Abdecken warmer Speisen und Verfahren zu ihrer Herstellung
FR2975579B1 (fr) * 2011-05-26 2013-06-07 Seb Sa Couvercle de fermeture d'un recipient de travail d'appareil electromenager de preparation culinaire
DE102011051425A1 (de) 2011-06-29 2013-01-03 Hupfer Metallwerke Gmbh & Co. Kg Stapelfähige Abdeckung für Teller und Schalen
DE102011056802A1 (de) 2011-12-21 2013-06-27 Vorwerk & Co. Interholding Gmbh Elektromotorisch angetriebene Küchenmaschine sowie Aufsatzgefäß für ein Rührgefäß und Abdeckteil für ein Rührgefäß
DE102014112959A1 (de) * 2014-09-09 2016-03-10 Vorwerk & Co. Interholding Gmbh Garaufsatz für ein aufheizbares Gefäß einer Küchenmaschine
DE102017118947A1 (de) 2017-08-18 2019-02-21 Schott Ag Küchengerät mit verbesserter visueller Kontrolle
CN110432750A (zh) * 2019-07-03 2019-11-12 九阳股份有限公司 一种炒菜机的烹饪方法和炒菜机及计算机存储介质
CN110338633A (zh) * 2019-07-03 2019-10-18 九阳股份有限公司 一种炒菜机及其烹饪方法和计算机存储介质
USD959193S1 (en) 2020-07-17 2022-08-02 Weber-Stephen Products Llc Lid for cooking pot
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TWI901410B (zh) * 2024-10-28 2025-10-11 吳苙榞 水循環鍋蓋及其使用方法

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