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1. (WO2017134390) METHOD FOR DETERMINING A PERFORMANCE INDEX OF A COOKING VESSEL REPRESENTATIVE OF THE HOMOGENEITY OF TEMPERATURE
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2017/134390 International Application No.: PCT/FR2017/050237
Publication Date: 10.08.2017 International Filing Date: 02.02.2017
IPC:
A47J 36/00 (2006.01) ,A47J 27/00 (2006.01) ,G01B 21/32 (2006.01) ,G01N 25/18 (2006.01) ,G01K 1/02 (2006.01) ,G01N 33/03 (2006.01)
A HUMAN NECESSITIES
47
FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
J
KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
36
Parts, details or accessories of cooking-vessels
A HUMAN NECESSITIES
47
FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
J
KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
27
Cooking-vessels
G PHYSICS
01
MEASURING; TESTING
B
MEASURING LENGTH, THICKNESS OR SIMILAR LINEAR DIMENSIONS; MEASURING ANGLES; MEASURING AREAS; MEASURING IRREGULARITIES OF SURFACES OR CONTOURS
21
Measuring arrangements or details thereof in so far as they are not adapted to particular types of measuring means of the other groups of this subclass
32
for measuring the deformation in a solid
G PHYSICS
01
MEASURING; TESTING
N
INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
25
Investigating or analysing materials by the use of thermal means
18
by investigating thermal conductivity
G PHYSICS
01
MEASURING; TESTING
K
MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
1
Details of thermometers not specially adapted for particular types of thermometer
02
Special applications of indicating or recording means, e.g. for remote indications
G PHYSICS
01
MEASURING; TESTING
N
INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
33
Investigating or analysing materials by specific methods not covered by groups G01N1/-G01N31/131
02
Food
03
Edible oils or edible fats
Applicants:
SEB S.A. [FR/FR]; 112 Chemin du Moulin Carron Campus SEB 69130 Ecully, FR
Inventors:
HOFLEITNER, Céline; FR
Agent:
SEB DEVELOPPEMENT - BOURRIERES PATRICE; 112 Chemin du Moulin Carron Campus SEB CS 90229 69134 Ecully Cedex, FR
Priority Data:
165091604.02.2016FR
Title (EN) METHOD FOR DETERMINING A PERFORMANCE INDEX OF A COOKING VESSEL REPRESENTATIVE OF THE HOMOGENEITY OF TEMPERATURE
(FR) PROCEDE DE DETERMINATION D'UN INDICE DE PERFORMANCE D'UN RECIPIENT DE CUISSON REPRESENTATIF DE L'HOMOGENEITE DE TEMPERATURE
Abstract:
(EN) The invention relates to a method for determining a performance index of a cooking vessel (1a, 1b) subjected to a heating power generated by heating means (20), the said index being representative of the capacity of the said cooking vessel (1a, 1b) to distribute the heating power in a homogeneous manner throughout the cooking vessel in the course of the time necessary to cook foods, the said cooking vessel (1a, 1b) comprising a bottom (3) and a lateral wall (4) furnished with an external face (7). In accordance with the invention, the method comprises the following steps: a) subjecting the bottom (3) of the cooking vessel (1a, 1b) to the heating means (20) turned on at a determined heating power, the heating of the bottom (3) causing an elevation in the temperature of the external face (7) of the lateral wall (4), b) measuring and recording at regular time intervals the temperature at at least three points (17, 18, 19) of predetermined altitude of the external face (7) during the heating of the cooking vessel (1a, 1b) until the stabilization of at least one of the measured temperatures at each time interval at the level of the at least three points, c) calculating and recording in the course of the time taken for the temperature of the external face (7) to rise, the difference between the maximum temperature and the minimum temperature measured, d) determining the performance index on the basis of the calculations and recordings carried out in step c).
(FR) L'invention concerne un procédé de détermination d'un indice de performance d'un récipient de cuisson (1a, 1b) soumis à une puissance de chauffe générée par des moyens de chauffe (20), ledit indice étant représentatif de la capacité dudit récipient de cuisson (1a, 1b) à répartir la puissance de chauffe de manière homogène dans tout le récipient de cuisson au cours du temps nécessaire pour cuire des aliments, ledit récipient de cuisson (1a, 1b) comprenant un fond (3) et une paroi latérale (4) munie d'une face externe (7). Conformément à l'invention, le procédé comprend les étapes suivantes : a) soumettre le fond (3) du récipient de cuisson (1a, 1b) aux moyens de chauffe (20) mis en marche à une puissance de chauffe déterminée, l'échauffement du fond (3) entrainant une élévation de la température de la face externe (7) de la paroi latérale (4), b) mesurer et enregistrer à intervalle de temps régulier la température en au moins trois points (17, 18, 19) d'altitude prédéterminée de la face externe (7) pendant la chauffe du récipient de cuisson (1a, 1b) jusqu'à la stabilisation d'au moins une des températures mesurées à chaque intervalle de temps au niveau des au moins trois points., c) calculer et enregistrer au cours du temps de montée en température de la face externe(7) la différence entre la température maximale et la température minimale mesurée, d) déterminer l'indice de performance à partir des calculs et enregistrements réalisés à l'étape c).
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: French (FR)
Filing Language: French (FR)
Also published as:
FR3047396KR1020180102682CN108601479EP3410907