F-Term-List

A47J37/00-37/07

AA00
TYPES OF COOKING DEVICES AND APPARATUSES

AA01

AA02

AA03

AA04

AA05

AA06

AA08

AA10

. Devices for cooking large quantities (e.g., for commercial use)

. Devices for cooking small quantities (e.g., for home use)

. . Devices having outer packaging(Classified to viewpoint AB)

. . Devices suited to outdoor cooking

. . Disposable cooking utensils

. . Cooking devices with multiple functions

. Devices whereby heating sources are integrated or combined(Applied Viewpoint CA)

. Others

AB00
TYPES OF OUTER PACKAGING(CLASSIFIED TO AA03)

AB01

AB02

AB03

AB04

AB05

AB06

AB07

AB08

AB09

. Packaging in which cooking elements are stored

. . Packaging whereby items are removed or inserted from the sides(Drawing)

. . . Packaging added to the sides of gas burners(Refer to the drawing)

. . Packaging whereby items are removed or inserted from the top

. . . Pot-type packaging(Refer to drawing)

. . . . Pots with heat induction elements on the bottom( Refer to drawing)

. . . . . Pots with multiple heat induction elements ( Refer to drawing)

. . . Jar-type packaging( Refer to drawing)

. . . Packaging with hinges( Refer to drawing)

AB11

AB12

AB20

. Packaging that covers the outer peripheries of cooking elements

. . Packaging added to dining tables and counters( Refer to drawing)

. Others

AC00
TYPES OF COOKING

AC01

AC02

AC03

AC04

AC05

AC06

AC07

AC08

AC09

. Roasting

. . Roasting over meshed surfaces (grills)

. . Roasting in plates

. . . Roasting with grasping apparatuses between heated plates(Refer to the drawing)

. . Spit-roasting

. . . Roasting including sauce-making process

. . Roasting over hot pebbles

. . Frying and pan-roasting

. . Baking in casseroles

AC11

AC13

AC14

AC15

AC16

AC17

AC20

. Heat insulation

. Boiling

. Steaming

. Kneading

. leavening

. Molding

. Others

AD00
STATES OF FOODS TO BE COOKED

AD01

AD02

AD03

AD04

AD06

AD07

AD08

AD09

AD10

. States in which foods to be cooked are held

. . Foods held vertically or at an incline(Refer to the drawing)

. . . Suspension from hooks

. . Foods held horizontally

. . Foods mixed and stirred inside containers

. . . Cooking containers whereby stirring devices are inside(Refer to the drawing)

. . . . Containers whereby stirring devices are on top (Refer to the drawing)

. . . Cooking containers that rotate on a horizontal axis (Refer to the drawing)

. . . Containers that tilt

AD11

AD12

AD13

AD14

AD16

. Movement of foods to be cooked(Inside containers are classified to 06-10)

. . Rotation and turning over(Turn table)

. . Rotation of devices on their own axes

. . Vibration and shaking

. Devices whereby the distance from the heating source can be adjusted

AD21

AD22

AD23

AD24

AD25

AD26

AD27

. Devices whereby foods to be cooked are transported in succession

. . Conveyor belts(Refer to the drawing)

. . Reel-type devices(Refer to the drawing)

. . Rotary devices (Refer to the drawing)

. . Devices that move along a spiral track (Refer to the drawing)

. . Devices that transport foods inside rotating drums (Refer to the drawing)

. . Devices that transport foods on top of roasting drums (Refer to the drawing)

AE00
TARGETED FOODS

AE01

AE02

AE03

AE04

AE05

AE06

AE07

AE08

AE09

AE10

. Grains

. . Rice cakes

. . Corn

. Breads

. . Dough

. . Hot dog rolls, sandwich breads, and toast

. Okonomiyaki (i.e., thin, flat spicy pancakes with other ingredients)

. Crepes

. Takoyaki (i.e., griddle-cooked dumplings consisting of wheat flour, diced octopus, and other ingredients)

. Beans and seeds

AE11

AE12

AE13

AE14

AE16

AE17

AE18

AE20

. Vegetables and fruits

. . Potatoes and chestnuts

. Meats and fish

. . Barbecued foods

. . Shrimp, squid, and shellfish

. Seaweed

. Eggs

. Others

CA00
HEATING MECHANISMS 1

CA01

CA02

CA03

CA04

CA05

CA06

CA07

CA08

CA09

CA10

. Types of heating sources

. . Gas

. . Charcoal, ceramic coal, and solid fuel

. . Electrical heating

. . . Resistance heating(Heater)

. . . High-frequency waves and microwaves

. . Infrared radiation

. . . Far-infrared radiation

. . Hot air

. . Heat pipes

CA11

CA12

CA13

CA14

CA15

CA16

CA17

CA18

CA19

. Installation positions for heating sources

. . Heating sources integrated with cooking elements(Refer to the drawing)

. . Heating sources closely associated with cooking elements and heating sources that can be freely attached and detached (Refer to the drawing)

. . Heating sources facing cooking elements and maintaining a fixed distance

. . . Heating sources above cooking elements(Refer to the drawing)

. . . Heating sources below cooking elements(Refer to the drawing)

. . . Heating sources above and below cooking elements (Refer to the drawing)

. . . Heating sources positioned to the side of cooking elements (Refer to the drawing)

. . . Heating sources positioned below and to the side of cooking elements (Refer to the drawing)

CB00
HEATING MECHANISMS 2 (CHARACTERISTICS)

CB01

CB02

CB03

CB04

CB05

CB06

CB07

CB08

CB09

CB10

. Heating sources characterized by shape, structure, and arrangement

. . Gas heating elements

. . . Supply of burning air to burners

. . Heaters

. . . Installation of heaters

. . . Heater structures

. . Protective materials and covers for heaters and burners

. . Movable heating sources (Refer to the drawing)

. . . Heating sources that are inverted (Refer to the drawing)

. Heating sources characterized by firing and ignition elements

CB11

CB12

CB13

CB14

CB16

CB17

CB18

CB20

. Heating sources characterized by heat reserve elements

. Heating sources characterized by heat transfer elements(<-soaking plates)

. Heating sources characterized by heat releasing elements(<-radiation)

. . Heating sources characterized by meshed heat releasing elements

. Heating sources characterized by heat reflecting elements

. . Heating sources characterized by reflecting plate shapes

. . Movable reflecting plates

. Formation of hot air circulation paths

CB21

CB22

CB23

CB24

CB25

CB30

. Heating sources characterized by heat insulation elements

. . Side surfaces and tops of cooking elements(Refer to the drawing)

. . Bottoms of cooking elements (Refer to the drawing)

. . Multiple-layer structures (Refer to the drawing)

. . Heat insulation by means of air circulation (Refer to the drawing)

. Others

EA00
COOKING ELEMENTS (GRIDIRONS AND GRILLS)

EA01

EA02

EA03

EA04

EA05

EA06

EA07

EA08

EA10

. Single-layer cooking structures

. . Cooking racks made of rod-like materials (Refer to the drawing)

. . Cooking racks made of board-like materials (Refer to the drawing)

. . . Cooking racks with indented board configurations (Refer to the drawing)

. . Structures having protrusions on cooking racks (Refer to the drawing)

. Double-layer structures

. . Structures with heat-receiving elements that are meshed or grated (Refer to the drawing)

. . Structures with plate-shaped heat-receiving elements (Refer to the drawing)

. Devices whereby foods to be cooked are held in gripping apparatuses (Refer to the drawing)

EA11

EA12

EA13

EA16

EA19

EA20

. Devices that mold foods to be cooked

. Devices having means to peel foods to be cooked

. Devices having means to clean meshes and grating

. Devices characterized by the attachment of heat-receiving elements to cooking racks

. Devices used inside ovens and microwave ovens

. Others

EB00
COOKING ELEMENTS 2 (PLATES AND DISHES)

EB01

EB02

EB03

EB04

EB06

EB08

EB09

. Devices characterized by interior surface structures

. . Devices with indentations for accommodating foods to be cooked (Refer to the drawing)

. . Devices with indentations and holes for cooking draining and oil sumps (Refer to the drawing)

. . Devices with one curved portion in the center (Refer to the drawing)

. Devices characterized by interior plate structures

. Devices characterized by back surface structures

. . Devices whereby cooking is possible on back surfaces

EB11

EB14

EB20

. Devices that can be folded

. Accessory implements used in combination with plates

. Others

EC00
COOKING ELEMENTS 3 (SPIT-ROASTING ELEMENTS)

EC01

EC02

EC03

EC04

EC05

EC06

EC07

EC10

. Devices characterized by mechanisms for holding spits

. . Stands and frames for holding spits

. Devices characterized by mechanisms for removing spits

. Devices characterized by the shape and structure of the spit

. . Devices having spits with grooves or notches (Refer to the drawing).

. . Spits having collar elements (Refer to the drawing).

. . Devices having several spits joined together (Refer to the drawing).

. Others

ED00
COOKING ELEMENTS4 (OTHER COOKING ELEMENTS)

ED01

ED02

ED03

ED04

ED05

ED06

ED10

. Devices characterized by shapes and structures of cooking containers and molds

. . Devices having holes (Refer to the drawing)

. . Devices having skirt elements that surround heating sources (Refer to the drawing)

. . Devices that are wholly or partially meshed (Refer to the drawing)

. . Devices that can be disassembled and assembled

. . Partitions in containers and molds

. Others

GA00
MAIN BODY STRUCTURES1 (LIDS)

GA01

GA02

GA03

GA04

GA06

GA07

GA08

GA09

. Lids characterized by opening and closing mechanisms

. . Hinged lids

. . Locking means

. . . Devices using magnetic force

. Lids characterized by ventilation and exhaust means

. . Lids having means to adjust flow rates

. Double lids

. Lids having water injection openings and water injection elements

GA11

GA13

GA15

GA20

. Visible interior mechanisms (e.g., windows)

. Collapsible lids

. Lids characterized by lid handle elements

. Others

GB00
MAIN BODY STRUCTURES 2(HANDLES)

GB01

GB02

GB03

GB04

GB06

GB07

GB08

GB10

. Installation modes

. . One-handed modes

. . Two-handed mode

. . Suspended modes

. Characteristic elements of handles

. . Movable handles

. . . Detachable handles

. Others

GC00
MAIN BODY STRUCTURES 3 (LEG ELEMENTS AND STORAGE)

GC01

GC02

GC03

GC06

GC07

GC08

GC09

. Devices characterized by leg elements

. . Devices characterized by the installation of leg elements

. . . Collapsible leg elements

. Devices characterized by structures for storage

. . Storage of cords and plugs

. . . Reel-type storage

. . Stands for storage(Refer to the drawing)

GD00
MAIN BODY STRUCTURES 4 (OTHER)

GD01

GD02

GD03

GD04

GD06

GD07

GD08

GD09

. Devices characterized by overall structures of cooking devices

. . Folding and assembly

. . . Trunk configurations

. Mechanisms for inserting into and removing from the outer packaging of cooking elements

. Characteristics of outer packaging of hot plates

. . Guard elements

. . . Movable guards

. . Devices characterized by mechanisms locking plates to outer packaging

GD11

GD12

GD13

GD14

GD16

GD17

. Devices characterized by power source connection elements

. . Plugs

. . Plug-receiving elements

. . Devices having connection-obstruction mechanisms.

. Devices characterized by operating elements

. . Forms and structures of switches

GD21

GD22

GD23

GD24

GD25

GD26

GD30

. Devices characterized by display elements

. . Temperature displays

. . Time displays

. . Procedure displays

. . Displays using sound (e.g., detection and alarms)

. . Displays using color changes

. Others

JA00
BASE MATERIALS OF COOKING DEVICES

JA01

JA02

JA03

JA04

JA05

JA06

JA07

JA08

. Parts used

. . Cooking elements

. . Main bodies

. . . Lids

. . . Handles

. . . Outer packaging bodies

. . Heating mechanisms

. . . Thermal storage bodies

JA11

JA12

JA13

JA14

JA15

JA16

JA17

JA18

JA19

JA20

. Types of base materials

. . Metals

. . . Metal foils and sheets

. . . Shape memory alloys

. . Non-metals

. . . Stones and rocks

. . . Ceramics and pottery

. . Plastic

. . Combinations of multiple base material

. . . Laminated structures

LA00
DETECTION AND CONTROL IN GENERAL

LA01

LA02

LA03

LA04

LA06

LA07

LA08

. Devices characterized by detection elements

. . Detection of temperature

. . . Mechanical detection (e.g., thermostats)

. . . Electrical detection (e.g., thermistors)

. . Detection of gases

. . Detection of colors

. . Detection of conditions

LA11

LA12

LA13

LA14

LA16

LA17

LA19

LA20

. Devices characterized by control elements

. . Temperature control

. . . Devices based on adjustments of gas flow rates

. . Control of heating ranges

. . Safety countermeasures and prevention of misuse

. . . Prevention of excessive raising of temperatures

. Devices whereby control circuits and block diagrams are shown

. Devices whereby flow charts are shown

NA00
SPECIAL MECHANISMS 1(SMOKE COUNTERMEASURE FUNCTIONS)

NA01

NA02

NA03

NA04

NA06

NA07

NA08

. Devices characterized by mechanisms for preventing oil from burning

. . Devices characterized by the shapes and structures of oil-receiving elements

. . . Devices that cool oil-receiving elements

. . Devices characterized by oil discharge mechanisms

. Devices that disintegrate smoke

. . Devices having smoke-elimination mechanisms on lids

. . Devices using catalysts

NA11

NA12

NA13

NA15

NA16

NA17

NA18

NA20

. Devices that absorb smoke

. . Devices that circulate absorbed smoke (Refer to the drawing)

. . Devices that discharge purified smoke into chambers

. . Devices characterized by shapes, structures, and arrangements of absorption openings

. . Devices characterized by smoke purification means

. . . Electrical processing

. . . Processing by washing

. Others

NB00
SPECIAL MECHANISMS 2 (AUTOMATIC BREAD-MAKING FUNCTIONS)

NB01

NB02

NB03

NB04

NB05

NB06

NB07

NB08

. Types of machines

. . Devices with automated kneading and leavening

. . Devices with complete automation of the kneading, leavening, and baking processes

. . Devices exclusively for bread-making

. . Devices having air-blowing means

. . . Devices with air-blowing means on upper elements(Refer to the drawing)

. . . Devices with air-blowing means on lower elements (Refer to the drawing)

. . . Devices with air-blowing means directed horizontally (Refer to the drawing)

NB11

NB12

NB14

NB15

NB16

NB17

NB18

. Improvement parts

. . Yeast and water storage elements

. . Air-blowing means and paths

. . Means for supplying humidity

. . Stirring means

. . . Installation and sealing structures for rotary shafts

. . . Shapes and structures of stirring blades

NB21

NB22

NB23

NB24

NB25

NB26

NB27

NB28

NB29

NB30

. Improvement areas for automatic bread-makers

. . Improvement of kneading processes and mechanisms

. . . Adjustment of temperatures of materials before kneading

. . . Management of dough temperatures while kneading

. . . Prevention of damage to dough while kneading

. . . Prevention of noise while kneading

. . Improvement of leavening processes

. . Improvement of gas removal processes

. . Improvement of baking processes

. . . Adjustment of baking color

NB32

NB33

NB34

NB35

NB36

NB37

NB38

NB39

. . Improvement of heat insulation after baking

. . . Prevention of condensation and removal of steam

. . Facilitation of bread removal

. . Devices whereby the amount of bread made can be adjusted

. . . Devices that accommodate multiple types of bread

. . Improvement of shapes and outer appearances of bread

. . Devices that can switch between automatic and manual operation

. . Measures to protect against power outages

4B040	BAKING, GRILL, ROASTING
	A47J37/00 -37/07