Method for determining a performance index of a cooking utensil for a predetermined cooking temperature with the aim of assessing nutritional gain
US9995721B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Mar 10, 2014 |
| Grant date | Jun 12, 2018 |
| Priority date | — |
| Expiry date | Aug 13, 2034 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA47J37/105
- WIPO fieldMeasurement
- WIPO sectorInstruments
Abstract
Provided is a method for determining a performance index of a cooking utensil (1a, 1b, 11) for a predetermined cooking temperature with, the aim of assessing nutritional gain, said cooking utensil comprising a bottom (2a, 2b, 10) having a cooking surface (3a, 3b, 10a). The method comprises: a) bringing the cooking surface (3a, 3b, 10a) to said predetermined cooking temperature by using heating means (4), the heating of the surface resulting in a deformation of the bottom (2a, 2b, 10) b) determining a minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) of the bottom (2a, 2b, 10) deformed in this way at said predetermined cooking temperature, by pouring the minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) or by calculating said minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) by recreating the cooking utensil (11) deformed in this way by means of a computer equipped with a computer assisted design software program, said minimum quantity of fat (9, 9a, 9b) making it possible to define the performance index of the cooking utensil (1a, 1b, 11) for a p…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.