CN109259277A - Frequency conversion light wave microwave coffee baker - Google Patents
Frequency conversion light wave microwave coffee baker Download PDFInfo
- Publication number
- CN109259277A CN109259277A CN201811226750.5A CN201811226750A CN109259277A CN 109259277 A CN109259277 A CN 109259277A CN 201811226750 A CN201811226750 A CN 201811226750A CN 109259277 A CN109259277 A CN 109259277A
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- Prior art keywords
- coffee
- light wave
- heating
- baking
- microwave
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- 235000016213 coffee Nutrition 0.000 title claims abstract description 87
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 87
- 238000006243 chemical reaction Methods 0.000 title claims abstract description 19
- 240000007154 Coffea arabica Species 0.000 claims abstract description 89
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 28
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 238000005516 engineering process Methods 0.000 claims abstract description 9
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 239000000779 smoke Substances 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 239000004033 plastic Substances 0.000 claims description 3
- 229920003023 plastic Polymers 0.000 claims description 3
- BVPWJMCABCPUQY-UHFFFAOYSA-N 4-amino-5-chloro-2-methoxy-N-[1-(phenylmethyl)-4-piperidinyl]benzamide Chemical compound COC1=CC(N)=C(Cl)C=C1C(=O)NC1CCN(CC=2C=CC=CC=2)CC1 BVPWJMCABCPUQY-UHFFFAOYSA-N 0.000 claims description 2
- 239000000919 ceramic Substances 0.000 claims description 2
- 239000011347 resin Substances 0.000 claims description 2
- 229920005989 resin Polymers 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 abstract description 57
- 238000000034 method Methods 0.000 description 15
- 230000008569 process Effects 0.000 description 9
- 244000046052 Phaseolus vulgaris Species 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000012976 tarts Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 238000012546 transfer Methods 0.000 description 4
- 235000007460 Coffea arabica Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000003287 optical effect Effects 0.000 description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000012271 agricultural production Methods 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000003763 carbonization Methods 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000015114 espresso Nutrition 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000015116 cappuccino Nutrition 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 239000000567 combustion gas Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000010485 coping Effects 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
Abstract
A kind of coffee baker, which is characterized in that the frequency conversion light wave microwave oven of air blower etc. is equipped with comprising one；One agitating device or drum apparatus using contrarotation technology.Its cabinet is equipped with stoving temperature time display, blender, air blower, smoke alarm and computer control device.The characteristics of frequency conversion light wave microwave coffee baker of this patent is that 1. thermals efficiency are high, can save energy 98% or more compared with traditional coffee curer.2. heating speed is fast.It can complete to bake in 3~6 minutes.3. homogeneous heating.4. sanitation and hygiene, not contaminated food products and environment.5. it is easy to operate, it is easily controllable.It can also be used to bake cashew nut and puffed rice etc. and heats other foods.Frequency conversion light wave microwave coffee baker, can be not only used for household curer, it can also be used to large-scale business curer.Its heating process and heating process are all made of microcomputer automatic control.It is demonstrated experimentally that the coffee bean that light wave microwave bakes out is roughly the same with tradition baking.
Description
The present invention relates to a kind of coffee bakers, more particularly to a kind of frequency conversion light wave microwave coffee baker.
Coffee is with the beverage made of coffee bean by baking, and is all be popular in the world three big with cocoa, tea
One of beverage.Coffee tree originates in Ethiopia.And the main place of production of current coffee is Brazil, Colombia, Ethiopia Russia ratio
Asia etc..There are two types of common coffee trees, and one is Arabica kind, another kind is Robusta's kind.The coffee being daily drunk by people
Coffee is to cooperate a variety of different boiling appliances to make with coffee bean, and coffee bean just refers to the fruit inside coffee tree fruit
Benevolence bakes it in a suitable approach.The coffee of one glass of standard, the taste tasted should not be it is bitter, and one
Qualified barista can scrupulously carry out every single stepping when making coffee, the coffee meeting in the sense of taste finally presented for guest
Show different degrees of sugariness, acidity, alcohol thickness or clean degree.It can be said that script green coffee itself is without a bit
Coffee aroma.Coffee can smell its strong coffee aroma only it after frying.The baking of coffee bean is
The conversion process of coffee bean internal component.The ingredient that can release coffee aroma, people's ability are produced after only baked
Smell the fragrance of coffee.However, the transformation of ingredient is sufficiently complex in the baking process of coffee bean.From the baking of coffee
From the point of view of degree, baking degree is more shallow, and tart flavour is denseer；Baking degree is deeper, and bitter taste is denseer.Then it is necessary to according to coffee bean itself
Characteristic, selection and its suitable baking degree, for example, for bitter taste itself compared with strong and thin tart flavour coffee bean, generally
It is all the baking degree for selecting moderate shallower.Thus just there are various different baking modes: as either shallow bakes, deeper either shallow is dried
Roasting, shallower moderate bake, moderate bakes, deeper moderate bakes etc..To be able to achieve various bakings, just there is baked coffee
Machine.The curer manufacturing theory of profession is broadly divided into three classes: directly-firing, half hot air type, hot air type.Currently, with latter two type
Baking Effect it is best.The common trait of these three types is all to use electric power or combustion gas as its heat source.They respectively have length
Short superiority and inferiority.The baking of coffee also suffers from external environment when baked coffee in addition to being influenced by factors such as green coffee density
Etc. factors influence it is very big, bake temperature, air pressure, room temperature, air circulation and ventilation etc. at that time.Traditional
Baked coffee, in general, first by boiler preheating about 15~20 minutes, it is sometimes desirable to 30 minutes, reach pot temperature
180~190 DEG C.After being put into raw beans in curer, temperature is down to about 150 DEG C.Then pot temperature starts slowly to rise again.It is quick-fried to complete one
Or even two is quick-fried.The deep maximum temperature that bakes probably can need 10~25 minutes or so of about the various bakings of 230 DEG C of.It should say, this is
The process of one a large amount of consumption thermal energy.Herein in slow baking process, curer itself can absorb or consume most of heat
Amount.Not only in this way, the baking of coffee is also the consumption of valuable human resources.The curer of this specification, with traditional baking
The machine main distinction is to use frequency conversion light wave microwave to bake coffee mode.The heating method of light-wave cooker is optical wave tube, is using red
Outer heating principle heating.And so-called microwave, refer to that its frequency is the electromagnetic wave of 300MHz~300GHz.It is one in radio wave
The electromagnetic wave of the abbreviation of a limited frequency band, i.e. wavelength between 1 millimeter~1 meter, is the general designation of decimetric wave, centimeter wave, millimeter wave.
The frequency of microwave, it is higher than general radio wave frequency, sometimes referred to as " uhf electromagnetic wave ".The fundamental property of microwave is logical
Often it is rendered as penetrating, reflects, absorbs three characteristics.For glass, plastics and porcelain etc., microwave is almost passed through without being inhaled
It receives.Self-heating then is made because absorbing microwave for water and food etc..The article of metal class then microwave reflection.Here, exactly sharp
The characteristic for making the self-heatings such as coffee with microwave, is used for baked coffee.Traditional coffee baker, when 1 kilogram of coffee of baking
When coffee beans, work is needed under 2000~4000w power about 1 hour.It is demonstrated experimentally that since microwave makes coffee bean self-heating,
Very little affected by environment micro-wave oven real work only more than 30 seconds, just can make coffee with the weaker microwave firepower of 1000w power
Beans become ripe beans or even carbonization from raw beans.Thus estimate that it improves energy-saving efficiency up to 95% or more roughly.If adopted in turn
With frequency-conversion microwave oven, energy-saving efficiency also can be improved about 20~30%.The frequency conversion light wave microwave coffee baker of this patent, be with
Light wave and microwave carry out a kind of energy-efficient coffee baker of baked coffee as heat source.
It is an object of the present invention to create a kind of frequency conversion light wave microwave coffee baker.The baking of frequency conversion light wave microwave can be big
Amount saves the energy, substantially shortens baking time.Its coffee bean baked out has preferable consistency, high baking precision.
At the same time, the volume of this product is much smaller than traditional coffee baker, and easy to operate and be easy to grasp.It can be used for drying
Roast cashew nut and puffed rice etc..Frequency conversion light wave microwave bakes, and can be not only used for household curer, it can also be used to business curer.It
It bakes heating process and heating process is all made of microcomputer automatic control.
In order to achieve the above objectives, coffee baker of the invention, be equipped with comprising one (removal coffee clast, parchment covering and
It is cooling to use) the frequency conversion light wave microwave oven of air blower；One made of the materials such as metal, glass, resin (plastics) and ceramics
The agitating device or drum apparatus of coffee bean.It uses the agitating device or drum apparatus of contrarotation technology.The microwave is roasting
Case is built-in or hangs with debris box outside.Stoving temperature time display, blender, air blower, cigarette are installed on the cabinet of the oven
Feel alarm and computer control device.
The baking of coffee is spoken of, the baking mode of professional coffee is generally divided into eight stages of lower example.1. extremely shallow bake
(LIGHTRoast).It bakes degree and belongs to the baking of pole either shallow, also known as shallow baking.First pop beginning front and back, pot temperature up to 195~
205℃.When first it is quick-fried at the end of about 205 degree.It is baking degree most shallow in all baking stages.The surface of coffee bean is in light
Cinnamon, taste and fragrance are insufficient, this state can hardly be drunk.Usually in inspection, seldom it is used to taste.
2. shallowly baking (CINNAMONRoast).It bakes the baking of degree category either shallow also known as cortex cinnamomi bakes.General baking degree, in appearance
Present cinnamon, it is smelly blueness taste removed, fragrance is fine, and acidity is strong, be caffe american frequently with a kind of baking degree.3. micro- middle baking
It roasts (MEDIUMRoast).Baking degree is moderate baking.Temperature at this time is at 205~215 DEG C.The baking duration and degree of heating of moderate and shallow
Baking belongs to American.Other than tart flavour, while also there is bitter taste.Its perfume degree, acidity, alcoholic degree are moderate.It is baked in 4.
(HIGHRoast).Baking degree belongs to the micro- deep baking of moderate also known as concentration bakes.The more micro- middle baking degree of degree that it is baked is slightly
By force, surface starts a little Umber occur, and bitter taste becomes strong, and band is bitter in coffee taste acid, and fragrance and flavor are all good, most Chang Wei
Originally, Central European personage is liked.So-called Blue Mountain Coffee belongs to middle baking coffee.5. (CITYRoas t): You Mingcheng is baked in deeply
City bakes.In bronzing, highest stoving temperature is at 215~225 DEG C.It belongs to the baking degree of most standard, and bitter taste and tart flavour reach
Balance, is often used in French coffee.In addition there are: 6. deep baking (FULL-CITYRoast), 7. profound bakings
(FrenchRoast).Also known as French Roast.8, profound baking (Ital ianRoast), also known as Italian type bake.Highest bakes temperature
Degree is at 230~235 DEG C.Its baking degree is charred taste before carbonization.Major Epidemic in Latin country, be suitble to quick coffee and
Cappuccino.Its most use is on Espresso series coffee.In addition, ESPRESSO is baked.Highest stoving temperature is at 240 DEG C
More than, color present close to black and surface it is greasy.It is clear that as above traditional baked coffee has consumed a large amount of preciousnesses
The energy.Moreover the baking quality of coffee bean, it directly determines the quality of the fragrance of coffee bean.The baking of failure, even
Good fresh coffee beans, can not also obtain the ripe beans of good coffee, and result also just can not cook the coffee drunk well certainly.Change speech
It, only can just process the ripe beans of mild by baking appropriate using good green coffee.Pan-fried roasting makes light green
The green coffee of coffee (or light yellow) becomes our usually known dark brown coffee beans.Good baking, refers to energy
Fragrance, tart flavour, the bitter principle for enough having fresh coffee beans fully and completely show.Roasting is decocted, refers to and coffee bean is existed
It bakes under high temperature, or also referred to as toasts.Thus just createing the unique color of coffee, (approximation is amber, wants according to baking degree
Depending on asking), flavor and fragrance.This just needs the professional barista an of fine craftsmanship.For this purpose, not only wanting to grasp coffee consummately
Cooking technology: such as sterling coffee, fancy coffee, coffee garland, but also the various coffee beans for coping with different sources have in detail
Thin understanding especially will have very high level to baked coffee technology.But baking technology not can overnight be grasped
, it is impossible to accomplish in one move, but to have the experience accumulation of several years.Barista production is not only a cup of Java, but
Create a kind of coffee culture.Thus equally cannot be neglected is, traditional firepower baked coffee, is in the coffee for producing high-quality deliciousness
While beans, and in the process of the valuable human resources of a large amount of consumption.On the other hand, as previously mentioned, microwave is that frequency exists
The electric wave of 300MHz~300GHz, and the hydrone of heated medium material is polar molecule.In fast-changing high-frequency electromagnetic
Under the action of field (microwave), polarity orientation will be with the variation of external electric field and change.The spin of hydrone is caused to transport therewith
Dynamic effect, the field energy of microwave field is converted into the thermal energy in medium at this time, increases temperature of charge, generates a series of objects such as thermalization
Change process and achieve the purpose that microwave heating and drying.The application of microwave energy, mainly microwave heating.Its mechanism is base
In microwave and material molecule interact and be absorbed and the fuel factor that generates.Microwave can be deep into interior of articles, heat when heating
Volume production is born in substance itself, and not against heat transfer, realization is inside and outside heated simultaneously.In other words, the heating method of micro-wave oven is magnetic
Keyholed back plate is a kind of microwave generator.Microwave caused by it, penetrates food, can make the hydrone strenuous exercise in food, generates
A large amount of thermal energy, to heat food from inside to outside.The wavelength of microwave is short, is easy collection and neutralizes protection.As for light wave, it is mainly used for
Outside heating.That is the heating method of light-wave cooker is optical wave tube, is to be heated using its infrared heating principle, it can be generated in a few seconds
All luminous energy are flocked on the foodstuff surface on pallet by cumulative reflectorized material, realized from outer by 600 DEG C~700 DEG C of high temperature
To interior heating food.Light wave and microwave are combined using two kinds of heating methods, and the two carries out high speed intersection to food simultaneously
Heating then solves traditional microwave stove heating unevenness and the single burned phenomenon of light-wave cooker, and farthest keeps food
Nutritional ingredient.Light wave microwave heating has its remarkable advantage: 1. the thermal efficiency is high, a large amount of energy saving；2. heating speed is exceedingly fast, it is used for
Heating time in industrial and agricultural production is typically only a few minutes；3. homogeneous heating.Because not against heat transfer, inside and outside the temperature difference is small；
4. light wave microwave is used for food processing, neither contaminated food products is also free from environmental pollution；5. not destroying the nutritional ingredient of food.It is micro-
Wave heating technology is widely used in industrial and agricultural production, it has also become heating and dry effective means.That is, all media objects
All is heated and dried using light wave microwave.The frequency conversion light wave microwave coffee baker of this patent, be based on light wave with it is micro-
This principle of heating as above of wave.Specifically, light wave microwave is that 1. heating speeds are fast the characteristics of baking.Conventional heating is such as
Flame, hot wind, electric heating etc. are all that heat is passed to inside outside heating object using the principle of heat transfer, gradually make object
Central temperature increases, it is referred to as external heating.To the temperature for making centre reach required, then when needing long
Between, the time needed for the poor object of thermal conductivity is with regard to longer.Find in an experiment, when baking coffee, green coffee 180~
At a temperature of 190 DEG C, still light green color is kept " without turning a hair " in 5,6 minutes.However, with microwave heating, because of quilt
Heating object itself becomes heater, and referred to as internal heating method does not need the process of heat transfer.And optical wave heating belongs to external and adds
Heat.Since light wave and microwave inside and outside simultaneously can heat coffee bean, it can achieve the effect that heating in a short time.2.
Even heating.Conventional heating, in order to improve heating speed, it is necessary to increase heating temperature, be also easy to produce scorched outside and underdone inside phenomenon.Work as appearance
When the temperature is excessively high, to start powerful air blower immediately and discharge dense smoke outward.And microwave heating, each position of object usually can
It equably permeates electromagnetic wave and generates heat, therefore its baking uniformity substantially improves.3. energy-efficient.In microwave heating
In, microwave energy can only heating object absorb and heat, heating indoor air and cell therefor all will not generate heat, thus its
The thermal efficiency is high, meanwhile, production environment is also obviously improved.When baked coffee, if simple microwave heating is more normal
Rule heating can save 95% or more the energy, then using then can save energy 98% or more after converter technique.4. easily controllable.Light wave
The thermal inertia of microwave heating is minimum.Adapted microcomputer controls, then the automation control particularly suitable for heating process, heating process.
It is with the substantially process that light wave microwave bakes coffee, firstly, being dried dry coffee using weaker light wave microwave energy.Secondly,
It is gradually warmed up baking coffee, so that it is quick-fried to complete one.According to the needs of baking, it is quick-fried or to complete two quick-fried close to two to continue heating.Finally,
Lower beans after unlatching air blower is cooling, complete a baked coffee with regard to this.About the contrarotation technology of blender, can make that coffee is housed
The charging basket of coffee beans rotates clockwise, and at the same time, the agitating device helical blade in coffee bean charging basket then rotates counterclockwise.Tradition
Micro-wave oven, be using pallet rotate realize food uniform plane heating.And contrarotation technology used by this patent,
Not only coffee bucket is rotating clockwise, while under the helical blade stirrer in coffee bucket, make coffee bean from bottom to top, from it is inner to
Outer omnibearing stereo rolling.Thus coffee bean is enable equably to absorb light wave microwave, to guarantee that the height of baked coffee is consistent.
Frequency conversion light wave microwave coffee baker of the invention can be used for the various degree such as the shallow baking, middle baking and deep baking of coffee
Baked coffee.It can be seen that the baking of frequency conversion light wave microwave can largely save the energy, substantially shorten the time of baking, and can
Make the coffee baked that there is preferable consistency, it is high to bake precision.At the same time, the volume of this patent product is much smaller than biography
The coffee baker of system, it is easy to operate and be easy to grasp.It can also bake cashew nut and puffed rice etc..Under microcomputor program control
It can heat and roast other foods.Frequency conversion light wave microwave baked coffee, can be not only used for residential coffee curer, it can also be used to large-scale
Business curer.Its heating process and heating process are all made of microcomputer automatic control.It is demonstrated experimentally that being dried using light wave microwave
The coffee bean roasted out, sugariness, acidity, alcohol thickness or clean degree are roughly the same compared with tradition bakes.
Claims (3)
1. a kind of coffee baker, which is characterized in that be equipped with (removal clast, parchment covering and cooling use) air blower comprising one
Frequency conversion light wave microwave baked coffee oven；One coffee bean made of the materials such as metal, glass, resin (plastics), ceramics
Agitating device or drum apparatus.
2. coffee baker according to claim 1, stoving temperature time display, stirring are installed on cabinet
Machine, air blower, smoke alarm and computer control device；The agitating device or drum apparatus use contrarotation technology；And
Light wave microwave oven is built-in or hangs with debris box outside.
3. according to curer described in claims 1 and 2, in addition to baking coffee, it may also be used for cashew nut and puffed rice etc. are baked,
Or heat other foods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811226750.5A CN109259277A (en) | 2018-10-21 | 2018-10-21 | Frequency conversion light wave microwave coffee baker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811226750.5A CN109259277A (en) | 2018-10-21 | 2018-10-21 | Frequency conversion light wave microwave coffee baker |
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| Publication Number | Publication Date |
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| CN109259277A true CN109259277A (en) | 2019-01-25 |
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| CN201811226750.5A Pending CN109259277A (en) | 2018-10-21 | 2018-10-21 | Frequency conversion light wave microwave coffee baker |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425802A (en) * | 2019-08-26 | 2021-03-02 | 东莞市吉合全五金科技有限公司 | High-temperature-storage high-radiant-heat hollow energy ceramic tube drum |
-
2018
- 2018-10-21 CN CN201811226750.5A patent/CN109259277A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425802A (en) * | 2019-08-26 | 2021-03-02 | 东莞市吉合全五金科技有限公司 | High-temperature-storage high-radiant-heat hollow energy ceramic tube drum |
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Application publication date: 20190125 |