KR20140107850A - Method for Controlling Coffee beans Roaster based in Temperature Profile - Google Patents
Method for Controlling Coffee beans Roaster based in Temperature Profile Download PDFInfo
- Publication number
- KR20140107850A KR20140107850A KR1020130021947A KR20130021947A KR20140107850A KR 20140107850 A KR20140107850 A KR 20140107850A KR 1020130021947 A KR1020130021947 A KR 1020130021947A KR 20130021947 A KR20130021947 A KR 20130021947A KR 20140107850 A KR20140107850 A KR 20140107850A
- Authority
- KR
- South Korea
- Prior art keywords
- coffee
- temperature profile
- roasting
- target temperature
- chamber
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/04—Methods of roasting coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
- A23N12/10—Rotary roasters
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/42—Beverage-making apparatus with incorporated grinding or roasting means for coffee
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
The coffee roaster control method according to the temperature profile sets the target temperature profile, measures the temperature of the coffee beans inside the roasting chamber, controls the operation of the roasting heater and the cooling fan so that the measured temperature value follows the set target temperature profile do. therefore
Description
The present invention relates to a coffee roaster control method, and more particularly, to a coffee roaster control method according to a temperature profile capable of facilitating operation of a coffee roaster while satisfying the coffee aroma and taste of coffee.
The present applicant has been registered in the registered patent No. 1217086 and the registered patent No. 1217087 for the medium coffee roaster and the control method thereof.
Coffee roasters are largely capacity-based industrial roasters, small household roasters and medium coffee shop rosters.
Large-sized industrial roasters are mainly drum type, including flame-retardant, semi-heated and hot-air type, and use highly specialized roasting technology to produce a uniform coffee taste and aroma such as instant coffee.
The small coffee roaster is a fan type, which uses direct heating with an electric heater.
The coffee roaster for medium coffee shop has hot-air drum type roaster and electric fan roaster.
In this way, the optimum roasting conditions vary depending on the capacity, the heating method, the roasting chamber structure, and the like.
Therefore, in order to produce the best coffee flavor and aroma according to various conditions such as the raw materials of raw materials, the conditions of roaster, and the environment of roasting, it is necessary to make efforts of roaster with skillful technology.
SUMMARY OF THE INVENTION It is an object of the present invention to solve the problems described above and to provide a coffee roaster control method according to a temperature profile that can facilitate the operation of a coffee roaster while satisfying the coffee aroma and taste of coffee.
According to another aspect of the present invention, there is provided a roasting method comprising: setting a target temperature profile; measuring a temperature of a coffee bean in a roasting chamber; And controlling the operation of the exhaust fan.
In one embodiment, the target temperature profile can be selected according to the origin, harvesting time, moisture content, density, seed and processing method of the coffee bean.
In one embodiment, the target temperature profile may be selected according to a combination of coffee aroma, taste, color, acidity, and the like.
In one embodiment, the target temperature profile may be selected according to ambient factors such as the ambient temperature and humidity of the coffee roaster.
In one embodiment, the target temperature profile may be selected according to the cultural content of the coffee user, such as varistor, age, sex, residence, religion, and symbols.
Since the coffee roasting method according to an embodiment of the present invention can set various target temperature profiles, it is possible to operate the roasting easily to obtain an optimum coffee aroma and taste even if it is a non-expert.
1 is an external perspective view of a preferred embodiment of a coffee roaster according to the present invention.
Figure 2 is a front view of the coffee roaster of Figure 1;
Figure 3 is an exploded perspective view of the coffee roaster of Figure 1;
4 is a sectional view of the chamber side in which a rotary vane agitator is installed in the chamber.
5 is a bottom view of the chamber cover for explaining the chamber cover of Fig.
Fig. 6 is a perspective view for explaining the rotating blade stirrer of the coffee roaster of Fig. 1;
FIG. 7 is a plan view for explaining the rotating blade stirrer of FIG. 6;
8 is a block diagram for explaining the operation of the coffee roaster of FIG.
9 is a display screen state flowchart for explaining the operation of the coffee roaster of FIG.
10 is a diagram for explaining a basic target temperature profile according to the present invention.
FIG. 11 is a graph showing the intensity characteristics of coffee aroma, acidity, bitterness and density according to the degree of roasting.
12 is a graph showing target temperature profiles according to roasting time.
13 is an evaluation graph of coffee roasted with a target temperature profile according to the roasting time of FIG.
14 is a graph showing the target temperature profiles according to the moisture content.
15 is a graph showing target temperature profiles according to ambient temperature and humidity.
16 is a graph showing target temperature profiles according to degree of roasting.
17 is an evaluation graph of coffee roasted with a target temperature profile according to the degree of roasting of FIG.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described in more detail with reference to the accompanying drawings. The present invention is capable of various modifications and various forms, and specific embodiments are illustrated in the drawings and described in detail in the text. It should be understood, however, that the invention is not intended to be limited to the particular forms disclosed, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.
Fig. 1 is an external perspective view of a preferred embodiment of a coffee roaster according to the present invention, Fig. 2 is a front view, and Fig. 3 is an exploded perspective view.
Referring to the drawings, the
The
A cyclone ejector is installed inside the
The
The
Fig. 4 is a sectional view of the chamber side in which a rotary vane agitator is installed in the chamber, and Fig. 5 is a bottom view of the chamber cover for explaining the chamber cover of Fig.
The
A funnel-
The
The
A
A
The
An
A
A space portion is formed between the bottom surface of the
On the bottom surface of the
The
A
A vertical axis
FIG. 6 is a perspective view for explaining the rotary blade stirrer of the coffee roaster of FIG. 4, and FIG. 7 is a plan view for explaining the rotary blade stirrer of FIG.
One end of the
The
The
The
The
Accordingly, the coffee beans in the upper layer stacked on the middle coffee beans rotated by the
That is, the
Therefore, the temperature of the coffee beans directly in the upper part of the coffee beans is raised by the radiant heat of the halogen lamp irradiated from the upper part to the lower part, and the coffee beans whose temperature is elevated are moved from the center to the lower layer and moved from the lower layer to the upper layer at the edge It is roasted uniformly by circulating stirring.
Since the far-infrared rays are emitted from the halogen lamp, the radiated far-infrared rays are deeply transmitted to the inside of the coffee beans, so that the surface and interior of the coffee beans are roasted instantaneously at the same temperature instantaneously. As the time to roast can be shortened, the power consumption can be reduced compared to the conventional hot air type.
The amount of coffee that can be roasted at one time can be variably controlled within the range set by the wing height of the guide wing. Also, by adjusting the height of the guide wing, the amount of roasting can be set at once.
A space portion is formed between the
Since the
The
The
A
The
The
FIG. 8 is a block diagram for explaining the operation of the coffee roaster of FIG. 1, and FIG. 9 is a display screen status flowchart for explaining the operation of the coffee roaster of FIG.
Referring to the drawings, the
A
These target profiles can be updated or corrected through an assessment of the roasted coffee quality. These target profiles may be downloaded via the Internet, a wireless network, etc., or transmitted to another coffee roaster.
The configuration of the coffee roasting program will be described with reference to the display status display flowchart shown in FIG.
When the system is initially booted with the power turned on, the
Subsequently, the selection menu screen is displayed on the main screen. In the selection menu screen, four operation modes of automatic / manual / storage / test can be selected through the operation buttons of the command input unit 232 (S102).
When the automatic mode is selected in the step S102, the change selection screen is displayed (S104). You can choose the country of origin such as NICARAGUA / SANTOS / MANDELING / COLOMBIA / TANZANIA / GUATEMALA. Of course, it is also possible to select the color value of green bean as well as the indication of origin type here. You can also enter and automatically sense ambient temperature and humidity data. If such a roasting condition or the like is selected, the target temperature profile may be generated or read from a plurality of target temperature profile databases built in the
After step S104, the automatic mode setting screen is displayed (S106). The automatic mode setting screen can be set to vary the temperature condition in 10 steps for each item in relation to preheating / primary crack / secondary crack / color. Here, the temperature of each step can be changed by 2 degrees.
When the setting is completed in step S106, the
When the temperature reaches 100%, it generates a buzzer and after the preheating is completed, "Preheating is completed, please put the bean on the hopper." If you are ready to put it, press the enter button and check the inlet. If no further instruction is given, the preheating is stopped and the main menu is returned (S110).
If the enter button is pressed in step S110, the
The first crack set temperature value set in the set target temperature profile is divided into 10 steps and 10% is displayed on the display, and the temperature of green bean is measured through the temperature sensor directly contacting the green bean. The control unit controls the degree of heating by controlling the
When the primary crack temperature set in step S112 is reached, the
After the temperature rise in the chamber is suppressed for a predetermined time, for example, about 40 seconds, in the target temperature profile set in order to maintain the primary crack temperature state, the
The secondary crack reaching temperature set in the set target temperature profile is divided into 10 steps and 10% is displayed on the display on the display, and the temperature of green bean is measured through the temperature sensor directly contacting the green bean.
When the secondary crack temperature set in step S116 is reached, the
The temperature inside the chamber is lowered for about 40 seconds, the
The temperature of green beans is measured through a temperature sensor in which the green color is directly contacted while the set color temperature value is divided into 10 steps and the progress is displayed on the display in 10% increments. At this time, the
The
At the same time, the cooling fan is operated to cool the coffee beans contained in the
When the cooling is completed in step S122, the controller displays the storage mode (S124). The storage screen displays actual roasting information such as the type of coffee beans, the storage page, the preheat temperature, the primary crack temperature, the secondary crack temperature, and the color temperature. The deviation is compared with the target temperature profile, and whether the target temperature profile is corrected or not is indicated according to the roasting result evaluation. If correction is desired, the existing temperature profile is updated with the newly created temperature profile, and the gained temperature profile is stored in the
10 is a diagram for explaining a basic target temperature profile according to the present invention.
10, the basic target temperature profile includes a preheating period P1, a seedling insert period P2, a seed heat absorbing period P3, a primary crack temperature holding time P4, and a seed heat generation period P5 . That is, the period from t1 to t4 is a period in which the target temperature profile is followed. At t1, the inside of the roaster chamber is filled with fresh cold air, and the preheating temperature (Tc) drops to the input temperature (Ta). At t2, when the green bean surface temperature reaches the primary crack temperature (Tb), the halogen heater is turned off and the hot air inside the chamber is partially exhausted to maintain it at a constant temperature for the period of P4. At t3, the halogen heater is turned on to raise the fresh surface temperature to the secondary crack temperature (Td). At this time, CO2 gas and volatile gas of coffee oil are generated by the chemical reaction inside the green bean, and the coffee aroma develops.
FIG. 11 is a graph showing the intensity characteristics of coffee aroma, acidity, bitterness and density according to the degree of roasting.
Referring to FIG. 11, it can be seen that as the roasting becomes longer, the color of the green beans becomes larger, the size becomes larger (swells), and the acidity becomes lower, so that the bitter taste becomes stronger than the sour taste. The coffee aroma is darkened by caramel fragrance, and the density is rapidly decreased after the first crack, and the porosity is increased and the fragile structure is changed.
Typically, the degree of roasting of the X vertical lines determines the unique coffee aroma and taste flavor.
12 is a graph showing target temperature profiles according to roasting time. In Figure 12, the dashed line graph is the high speed roasting target temperature profile, the solid line is the medium roasting target temperature profile, and the dashed line indicates the low speed roasting target temperature profile.
13 is an evaluation graph of coffee roasted with a target temperature profile according to the roasting time of FIG.
Referring to FIG. 13, in the case of high-speed roasting (indicated by a dotted line) in comparison with the medium roasting time (indicated by the solid line), fragrance, acidity and sour taste are strong while charcoal taste and bitter taste are less. On the other hand, in the case of low-speed roasting (indicated by a dot-dash line), the tan and bitterness are strong, and the degree of acidity and mouth feel is relatively low.
14 shows target temperature profiles according to moisture content.
14, the solid line mark is a target temperature profile to be selected when roasting a green bean having a normal moisture content, the dotted line mark is a target temperature profile to be selected when roasting a green bean having a relatively small moisture content, The indication is the target temperature profile chosen when roasting soy beans with a relatively high moisture content.
For example, in Kenya and Guatemala, the green beans are cultivated in more than 5,000 ft of highland, so their moisture content is relatively low, making them harder. It is therefore desirable to use a roasting profile which is initially heated to a high temperature and then moderately heated. However, the green beans produced in Hawaii and the Carbian region are relatively high in moisture content because they are grown in coastal areas below 3500 ft. Therefore, a roasting profile that is capable of initially moderately heating at low temperatures to sufficiently evaporate the moisture is suitable.
Brazilian, Sumatra, Java, and Latin America regions of 5,000ft or less and 3,500ft or more are cultivated in the region of normal moisture content, so it is desirable to gently roast.
15 is a graph showing target temperature profiles according to ambient temperature and humidity. The solid line indicates the target temperature profile to be selected when roasting the green beans under the conditions of the temperature distribution in spring and autumn, and the dotted line is selected when roasting the green beans in a condition having a relatively high summer temperature distribution with relatively high ambient temperature and humidity The target temperature profile is a target temperature profile that is selected when roasting a green bean under conditions with a winter temperature distribution with a low ambient temperature.
The difference in the ambient temperature affects the temperature change inside the chamber when freshly introduced. Therefore, the operating conditions of the halogen lamp must be different according to the temperature difference, so that the flavor and taste of the coffee can always maintain the optimum taste and aroma without changing by the temperature difference.
16 is a graph showing target temperature profiles according to degree of roasting. The solid line is the target temperature profile to choose when medium roasting, the dotted line is the target temperature profile to choose when light roasting, and the one-dot chain line is the target temperature profile to select when dark roasting.
17 is an evaluation graph of coffee roasted with a target temperature profile according to the degree of roasting of FIG.
Referring to FIG. 17, in comparison with the medium roasting time (indicated by the solid line), in case of light roasting (dotted line), the flavor, acidity, mouth feel, sour taste and bitter taste are relatively strong, . On the other hand, in case of dark roasting (indicated by dot-dash line), the tan and bitter taste are strong, and the acidity and sour taste are relatively low.
Therefore, if the desired flavor, acidity, degree of mouth feel, fresh taste, bitter taste, and taste level are selected, a corresponding target temperature profile can be generated. Setting the roasting conditions with the created target temperature profile will enable the roasting process to automatically set the coffee aroma and flavor.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, The present invention may be modified and changed by those skilled in the art. For example, not only coffee beans but also other coffee can be programmed for roasting temperature conditions suitable for the coffee, so various coffees can be roasted and design changes such as addition and / or omission of some components can be made in the claims have. Therefore, the technical idea of the present invention should not be limited to the embodiments of the present invention.
Claims (5)
Measuring the temperature of the coffee beans inside the roasting chamber;
And controlling the operation of the roasting heater and the cooling fan such that the measured temperature value follows the set target temperature profile.
Wherein the coffee roaster is a temperature profile selected according to the country of origin, harvesting time, moisture content, density, seed and processing method of the coffee bean.
Wherein the temperature profile is a temperature profile selected according to a combination of coffee aroma, taste, color, acidity and the like.
Wherein the coffee roaster is a temperature profile selected according to environmental factors such as ambient temperature and humidity of the coffee roaster.
Wherein the coffee roaster is a temperature profile selected according to the cultural content of the coffee user such as age, gender, age, sex, age, gender, age, sex,
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020130021947A KR20140107850A (en) | 2013-02-28 | 2013-02-28 | Method for Controlling Coffee beans Roaster based in Temperature Profile |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020130021947A KR20140107850A (en) | 2013-02-28 | 2013-02-28 | Method for Controlling Coffee beans Roaster based in Temperature Profile |
Publications (1)
Publication Number | Publication Date |
---|---|
KR20140107850A true KR20140107850A (en) | 2014-09-05 |
Family
ID=51755296
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020130021947A KR20140107850A (en) | 2013-02-28 | 2013-02-28 | Method for Controlling Coffee beans Roaster based in Temperature Profile |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR20140107850A (en) |
Cited By (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20170000902U (en) | 2015-09-01 | 2017-03-09 | 정순원 | Detector of polymerization of coffee |
EP3491939A4 (en) * | 2016-07-29 | 2019-07-31 | Panasonic Intellectual Property Management Co., Ltd. | Green coffee bean information provision method and terminal for acquiring information on green coffee beans |
KR101964531B1 (en) * | 2017-12-29 | 2019-08-13 | 재단법인대구경북과학기술원 | Roasting accuracy determination method and roatrer for performing the method |
WO2020076041A1 (en) * | 2018-10-11 | 2020-04-16 | 주식회사 스트롱홀드테크놀로지 | Roasting apparatus and control method therefor |
EP3666132A4 (en) * | 2017-08-07 | 2020-06-24 | Tree Field, Inc. | Beverage-manufacturing device |
WO2020130347A1 (en) * | 2018-12-20 | 2020-06-25 | 조원세 | Device for managing roasting information of universal gas type roaster |
KR20200084462A (en) * | 2018-12-27 | 2020-07-13 | 재단법인대구경북과학기술원 | Roasting Levels Predicted Method and Roaster Machine For Performing The Method |
CN111556714A (en) * | 2018-10-11 | 2020-08-18 | 要塞技术株式会社 | Baking device and control method thereof |
KR20220115190A (en) * | 2021-02-10 | 2022-08-17 | 황규연 | Coffee bean roasting device |
WO2022253488A1 (en) * | 2021-05-31 | 2022-12-08 | Société des Produits Nestlé S.A. | Apparatus and method for roasting coffee beans |
KR20230045244A (en) | 2021-09-28 | 2023-04-04 | 노현종 | Method and device for processing sensing information according to roasting coffee beans |
WO2023089842A1 (en) * | 2021-11-16 | 2023-05-25 | 株式会社大都技研 | Coffee machine |
CN116546907A (en) * | 2021-11-16 | 2023-08-04 | 株式会社大都技研 | Coffee machine |
-
2013
- 2013-02-28 KR KR1020130021947A patent/KR20140107850A/en not_active Application Discontinuation
Cited By (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20170000902U (en) | 2015-09-01 | 2017-03-09 | 정순원 | Detector of polymerization of coffee |
EP3491939A4 (en) * | 2016-07-29 | 2019-07-31 | Panasonic Intellectual Property Management Co., Ltd. | Green coffee bean information provision method and terminal for acquiring information on green coffee beans |
US11622646B2 (en) | 2017-08-07 | 2023-04-11 | Daito Giken, Inc. | Beverage producing apparatus |
EP3666132A4 (en) * | 2017-08-07 | 2020-06-24 | Tree Field, Inc. | Beverage-manufacturing device |
KR101964531B1 (en) * | 2017-12-29 | 2019-08-13 | 재단법인대구경북과학기술원 | Roasting accuracy determination method and roatrer for performing the method |
US11717015B2 (en) | 2018-10-11 | 2023-08-08 | Stronghold Technology, Inc. | Roasting apparatus and controlling method thereof |
CN111556714A (en) * | 2018-10-11 | 2020-08-18 | 要塞技术株式会社 | Baking device and control method thereof |
WO2020076041A1 (en) * | 2018-10-11 | 2020-04-16 | 주식회사 스트롱홀드테크놀로지 | Roasting apparatus and control method therefor |
WO2020130347A1 (en) * | 2018-12-20 | 2020-06-25 | 조원세 | Device for managing roasting information of universal gas type roaster |
KR20200077011A (en) * | 2018-12-20 | 2020-06-30 | 주식회사 커피스누퍼즈 | Apparatus for managing of roasting information of universal gas typed roaster |
KR20200084462A (en) * | 2018-12-27 | 2020-07-13 | 재단법인대구경북과학기술원 | Roasting Levels Predicted Method and Roaster Machine For Performing The Method |
KR20220115190A (en) * | 2021-02-10 | 2022-08-17 | 황규연 | Coffee bean roasting device |
WO2022253488A1 (en) * | 2021-05-31 | 2022-12-08 | Société des Produits Nestlé S.A. | Apparatus and method for roasting coffee beans |
KR20230045244A (en) | 2021-09-28 | 2023-04-04 | 노현종 | Method and device for processing sensing information according to roasting coffee beans |
JP2023073812A (en) * | 2021-11-16 | 2023-05-26 | 株式会社大都技研 | coffee machine |
CN116546907A (en) * | 2021-11-16 | 2023-08-04 | 株式会社大都技研 | Coffee machine |
WO2023089842A1 (en) * | 2021-11-16 | 2023-05-25 | 株式会社大都技研 | Coffee machine |
US11889944B2 (en) | 2021-11-16 | 2024-02-06 | Daito Giken, Inc. | Coffee machine |
CN116546907B (en) * | 2021-11-16 | 2024-04-30 | 株式会社大都技研 | Coffee machine |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR20140107850A (en) | Method for Controlling Coffee beans Roaster based in Temperature Profile | |
KR101217086B1 (en) | Coffee Roaster and Methof for Controlling thereof | |
US10448663B2 (en) | Coffee roaster | |
US10412988B2 (en) | Apparatus and system for roasting coffee beans | |
KR100887985B1 (en) | Apparatus for roasting coffee bean and method for controlling the same | |
US4425720A (en) | Coffee roaster | |
JP4523434B2 (en) | Coffee beans roasting and grinding equipment | |
US8759727B2 (en) | Microwave oven for roasting low moisture foods | |
TWI382827B (en) | Heating the conditioner | |
KR101181717B1 (en) | Coffee roaster | |
US10959575B2 (en) | Apparatus and method for roasting coffee beans | |
KR100907684B1 (en) | Heat-blowing type coffee roaster | |
JP5355735B2 (en) | Heating cooker and cooking method | |
US9826771B2 (en) | Apparatus and related methods for preparing popcorn | |
KR20080067726A (en) | Coffee bean roasting method and coffee bean roasting apparatus | |
CN216079909U (en) | Integrated kitchen with cooking device | |
KR20010106819A (en) | Coffee beans roasting machine and control method thereof | |
KR101217087B1 (en) | Grain Roaster and Methof for Controlling thereof | |
JP6488247B2 (en) | Cooker | |
KR101854990B1 (en) | Roasting System | |
US10912411B1 (en) | Roller cooker | |
CN219398217U (en) | Machine for stir-frying traditional Chinese medicine decoction pieces | |
KR102597803B1 (en) | Hot Air Top-Down type Coffee Bean Processor for Home | |
TWI711792B (en) | Heating conditioner | |
JP5025308B2 (en) | Heating cooker and cooking method for increasing vitamin C |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WITN | Withdrawal due to no request for examination |