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4B040 | BAKING, GRILL, ROASTING | |
A47J37/00 -37/07 |
A47J37/00-37/07 | AA | 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 | |||||
AB | 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 | ||||||||||
AC | 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 | ||||||
AD | 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) | ||||||
AE | 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 | |||||
CA | 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) | ||||
CB | 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 | |||||||
EA | 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 | |||||||
EB | 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 | ||||||||||
EC | 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 | |||||
ED | 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 | ||||||
GA | 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 | |||||||||
GB | 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 | |||||
GC | 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) | ||||||
GD | 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 | ||||||
JA | 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 | |||
LA | 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 | |||||
NA | 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 | |||||
NB | 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 |