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    Method for Determining a Performance Index of a Cooking Utensil for a Predetermined Cooking Temperature with the Aim of Assessing Nutritional Gain
    1.
    发明申请
    Method for Determining a Performance Index of a Cooking Utensil for a Predetermined Cooking Temperature with the Aim of Assessing Nutritional Gain 有权
    用于评估营养增益目的的确定烹饪用具的烹饪用具的性能指标的方法

    公开(公告)号：US20160274076A1

    公开(公告)日：2016-09-22

    申请号：US14778365

    申请日：2014-03-10

    Applicant: SEB S.A.

    Inventor： Céline Hofleitner ,  Pascal Cuillery

    IPC: G01N33/03 ,  G01B21/32 ,  A47J37/10

    CPC classification number: G01N33/03 ,  A23L5/11 ,  A23L5/12 ,  A23V2002/00 ,  A47J27/00 ,  A47J36/00 ,  A47J36/02 ,  A47J36/025 ,  A47J37/10 ,  A47J37/105 ,  G01B21/32

    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 predetermined cooking temperature.

    Abstract translation: 提供了一种用于确定烹饪用具（1a，1b，11）的预定烹饪温度的性能指标的方法，其目的是评估营养增益，所述烹饪器具包括具有烹饪的底部（2a，2b，10） 表面（3a，3b，10a）。 该方法包括：a）通过使用加热装置（4）使烹饪表面（3a，3b，10a）达到所述预定的烹饪温度，使得表面的加热导致底部（2a，2b，10）b的变形 确定覆盖在所述预定烹饪温度下以这种方式变形的底部（2a，2b，10）的整个烹饪表面（3a，3b，10a）所需的最小量的脂肪（9,9a，9b），通过倾倒 覆盖整个烹饪表面（3a，3b，10a）所需的最小量的脂肪（9,9a，9b）或通过计算覆盖整个烹饪表面（3a）所需的所述最小脂肪量（9,9a，9b） ，3b，10a），通过重新构成以这种方式变形的烹饪用具（11），该烹饪器具借助于配备有计算机辅助设计软件程序的计算机，所述最小量的脂肪（9,9a，9b）使得可以定义性能 烹饪用具（1a，1b，11）的指数。

    Method for determining a performance index of a cooking vessel representative of the homogeneity of temperature
    3.
    发明授权
    Method for determining a performance index of a cooking vessel representative of the homogeneity of temperature 有权

    公开(公告)号：US10605670B2

    公开(公告)日：2020-03-31

    申请号：US16074292

    申请日：2017-02-02

    Applicant: SEB S.A.

    Inventor： Céline Hofleitner

    IPC: A47J27/00 ,  G01K1/02 ,  A47J36/32 ,  A47J37/10 ,  G01B21/32

    Abstract: A method determines a performance index of a cooking vessel subjected to a heating power, the index being representative of the capacity of the vessel to distribute the heating power in a homogeneous manner, the vessel including a bottom and a lateral wall furnished with an external face. The method includes a) subjecting the bottom of the vessel to a heating system, b) measuring and recording at regular time intervals the temperature at least three points of predetermined altitude of the external face 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 to rise, the difference between the maximum temperature and the minimum temperature measured, d) determining the performance index based on the calculations and recordings.

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