WO2011075566A2 - Appareil de service d'aliments ou de boissons qui maintient des températures non ambiantes - Google Patents

Appareil de service d'aliments ou de boissons qui maintient des températures non ambiantes Download PDF

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Publication number
WO2011075566A2
WO2011075566A2 PCT/US2010/060724 US2010060724W WO2011075566A2 WO 2011075566 A2 WO2011075566 A2 WO 2011075566A2 US 2010060724 W US2010060724 W US 2010060724W WO 2011075566 A2 WO2011075566 A2 WO 2011075566A2
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WO
WIPO (PCT)
Prior art keywords
heat
serving
food
heat transfer
sink
Prior art date
Application number
PCT/US2010/060724
Other languages
English (en)
Other versions
WO2011075566A3 (fr
Inventor
Gabriel Paul Chapman
Ashley Paige Chapman
Original Assignee
Gabriel Paul Chapman
Ashley Paige Chapman
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Gabriel Paul Chapman, Ashley Paige Chapman filed Critical Gabriel Paul Chapman
Publication of WO2011075566A2 publication Critical patent/WO2011075566A2/fr
Publication of WO2011075566A3 publication Critical patent/WO2011075566A3/fr

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Classifications

    • 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
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • A47J36/2483—Warming devices with electrical heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G19/00—Table service
    • A47G19/26—Butter or cheese dishes or covers, with or without cooling or heating devices; Protective covers for food containers

Definitions

  • the present application generally relates to a food or beverage serving apparatus, such as a food or beverage serving apparatus that maintains a non-ambient temperature.
  • Some known plates are designed to maintain elevated or lowered temperatures.
  • some known dishes are configured to transfer heat to the food, to maintain the food, at an elevated temperature. Examples include chafing dishes and hot plates, among others.
  • One solution is an ice-filled container that surrounds the plate.
  • the ice-filled container is external to the plate, which wastes space and is cumbersome. Further, the ice tends to melt, requiring constant maintenance.
  • the ice-filled container may have limited mobility due to the weight of the ice, which may be undesirable for catering. It also may be difficult to control the temperature of the ice-filled container within a selected temperature range.
  • a food or beverage serving apparatus is associated with a heat source or sink and one or more heat transfer devices.
  • the food or beverage serving apparatus includes a serving surface for supporting a food or beverage.
  • Each of the one or more heat transfer devices has a first portion in thermal communication with the serving surface and a second portion in thermal communication with the heat source or sink.
  • the one or more heat transfer devices communicate heat between the first portion and the second, portion via phase change of an internal working fluid.
  • a suitable heat transfer device may be a heat pipe or a vapor chamber.
  • a number of heat pipes may be spaced about all or a portion of the serving surface to facilitate exchanging heat with all or a portion of the serving surface.
  • a vapor chamber can mate with ail or a portion of the serving surface to facilitate exchanging heat with all or a portion of the serving- surface,
  • the heat source or sink may include a cold pack or a hot pack.
  • the food or beverage serving apparatus may include a housing, an internal cavity within the housing, and an access door that permits accessing the internal cavity, and the cold or hot pack may be housed within the cavity.
  • the heat source or sink may include a thermoelectric device.
  • the food or beverage serving apparatus may include a housing, an internal cavity within the housing, and an access door that permits accessing the internal cavity, and the thermoelectric device may be powered by a battery within the cavity.
  • the thermoelectric device may include a hot side and a cold side.
  • the thermoelectric device may operate as a heat sink in cases in which its cold side is in thermal communication with the second portion of each heat transfer device, and the thermoelectric device may operate as a heat source in cases in which its hot side is in thermal communication with the second portion of each heat transfer device.
  • a switch may be operably associated with the thermoelectric device, and the hot side and the cold side of the thermoelectric device may be reversed by actuating the switch.
  • the heat source or sink may be in electrical communication with an external power source.
  • the food or beverage serving apparatus includes the serving surface and an exterior surface. Both the heat source or sink and the at least one heat transfer device may be housed within an interior defined between the serving surface and the exterior surface. Alternatively, the at least one heat transfer device may positioned adjacent to the exterior surface in thermal communication with at least a portion of the exterior surface.
  • a serving dish includes an upper surface, a lower surface, and an interior defined between the upper surface and the lower surface.
  • a heat sink and. at least one heat transfer device are positioned in the interior of the serving dish.
  • Each heat transfer device includes a first poxtion in thermal communication with the serving surface and a second portion in thermal communication with the heat sink.
  • the heat transfer devices are operable to communicate heat between the first portion and the second, portion via phase change of an internal working fluid.
  • a suitable heat transfer de vice may be a heat pipe or a vapor chamber. For example, a number of heat pipes may be used in some cases, while a single vapor chamber may be used, in other cases.
  • the heat sink may include a cold pack.
  • the cold pack may be housed within an internal cavity of the serving dish, which is accessible through an access door.
  • the heat sink also may include a thermoelectric device.
  • the thermoelectric device may include a hot side and a cold, side, and each heat transfer devices may be positioned with its second portion in thermal communication with the cold side of the thermoelectric device.
  • FIG. 1 is a cross-sectional plan view of an embodiment of a food or beverage serving apparatus configured to maintain non-ambient temperatures.
  • FIG. 2 is a cross-sectional side view of the embodiment of a food or beverage serving apparatus shown in FIG. 1.
  • FIG. 3 is a perspective view of another embodiment of a food or beverage serving apparatus configured to maintain non-ambient temperatures.
  • the food or beverage serving apparatus generally includes a serving surface, one or more heat transfer devices in thermal communication with at least a portion of the serving surface, and a heat source or sink in thermal communication with the one or more heat transfer devices. At least a portion of the serving surface is maintained at non-ambient or other temperatures by the heat transfer devices, which direct heat between the serving surface and. the heat source or sink.
  • the food or beverage serving apparatus is configured to maintain the serving surface at below-ambient temperatures.
  • the heat transfer devices receive heat trom the serving surface and transfer the heat to the heat source or sink.
  • the heat source or sink removes the heat from the heat transfer devices, reconditioning the heat transfer devices for further cooling.
  • the food or beverage serving apparatus is configured to maintain the serving surface at above-ambient temperatures.
  • the heat transfer devices receive heat from the heat source or sink and transfer the heat to the serving surface.
  • the serving surface removes the heat from the heat transfer devices, reconditioning the heat transfer devices for additional heating.
  • the food or beverage serving apparatus is described by way of example as having one serving surface, one or more heat transfer devices, and one heat source or sink.
  • any number of senang surfaces can be heated or cooled using any number of heat transfer devices in thermal communication with any number of heat sources or sinks.
  • food or beverage serving apparatus generally refers to an apparatus that is suited for serving or holding food or beverages.
  • food or beverage serving apparatuses include dish ware, tablew are, cookware, and bakew are, such as plates, including dinner plates, salad plates, bread plates, and serving plates; bowls, including soup bowls, cereal bowls, dessert bowls, and serving bowls: serving- pieces, including platters, trays, towers, stands, chafing dishes, soup kettles, fondue pots, sauce chillers, and gravy boats; beverage containers or holders, including cups, glasses, saucers, mugs, pitchers, bottles, drink tubs, wine stands, and juice dispensers, and pots, pans, and sheets, among others.
  • the list above is provided by way of example and not limitation, as essentially any food or beverage serving apparatus is intended to be encompassed, within the scope of the present disclosure.
  • the food or beverage serving apparatus can have a variety of shapes and. configurations, including round shapes, square shapes, and rectangular shapes, among others.
  • the size of the food or beverage serving apparatus can vary.
  • the food or beverage serving apparatus also can be formed from a variety of materials as know n in the art, including metal, clay, and plastic materials, among others and combinations thereof.
  • the serving apparatus is designed, to hold, objects other than food or beverages.
  • heat transfer device generally refers to any device that is suited for exchanging heat between the serving surface and the heat source or sink.
  • the heat transfer device transfers heat through the phase change of an encapsulated working fluid.
  • Phase-change heat transfer devices are generally passive, lightweight, leak proof, and self-reset without moving parts. Thus, phase-change heat transfer devices achieve continuous heat transfer that is faster, more efficient, and more uniform than heat transfer from a similarly shaped, structure formed from solid metal alone. Examples of phase-change heat transfer devices include heat pipes and. vapor chambers.
  • a heat pipe is an elongated device that includes an outer casing, a working fluid housed within the casing, and a wicking material that lines the casing.
  • the working fluid transfers heat along the length of the casing by evaporating and condensing. More specifically, when the working fluid is positioned near a hotter portion of the casing, the working fluid accepts heat from the casing and evaporates. The evaporated, working fluid flows toward a colder portion of the casing, which accepts heat from the working fluid and causes the working fluid to condense. The wicking material then returns the condensed working fluid to the hotter portion of the casing, where the working fluid again evaporates and the cycle repeats.
  • the heat pipe is positioned so that one "hot" end is positioned adjacent to a heat source and. another "cold” end is positioned adjacent to a heat sink, the working fluid transferring heat from the hot end to the cold end and the wicking material returning the working fluid from the cold end to the hot end.
  • the wicking material ensures the working fluid is returned to the hot end even when the working fluid must flow against the force of gravity, such as when the heat pipe is oriented with the hot end above the cold end.
  • Heat pipes can be straight, curved, or some combination thereof.
  • the shape of a heat pipe employed herein may be selected, based on, for example, the shape of the food or beverage serving apparatus.
  • a vapor chamber is generally similar to a heat pipe in operation but is different from a heat pipe in shape.
  • a vapor chamber generally includes a casing that defines an internal chamber.
  • the chamber houses a working fluid and is lined with a wicking material.
  • the vapor chamber is positioned so that one "hot" side is positioned adjacent to a heat source and another "cold" side is positioned adjacent to a heat sink, the working fluid transferring heat from the hot side to the cold side and the wicking material returning the working fluid from the cold side to the hot side.
  • a vapor chamber transmits heat in more than one direction, such as along a plane from the hot side to the cold side.
  • vapor chambers can have a variety of shapes.
  • the shape of a vapor chamber employed, herein may be selected, based on, for example, the shape of the food or beverage serving apparatus.
  • the characteristics of the heat transfer device, such as the composition of the working fluid, and material of the casing, can be chosen to maintain the outer casing at a selected temperature or within a selected temperature range.
  • the heat transfer device may maintain a temperature in a range of between about 33° F and about 45° F, such as between about 34° F and about 40° F.
  • Example working fluids that can be employed to achieve such temperatures include ammonia, acetone, and ethanol, among others.
  • the heat transfer devices can be positioned to maintain at least a portion of the serving surface in the desired temperature ranges. It should be noted that heat transfer devices that work through mechanisms other than phase change of an encapsulated working fluid can be employed herein.
  • heat source or sink generally refers to a device that is operable to provide heat to or accept heat from a heat transfer device.
  • the heat source or sink accepts heat from the heat transfer devices.
  • the heat source or sink transfers heat to the heat transfer devices.
  • the heat source or smk is a thermoelectric device that is operable to exchange an appropriate amount of heat with the heat transfer devices to maintain the serving surface at a desired temperature or within desired temperature ranges.
  • a thermoelectric device has two discrete sides. With the consumption of electrical power, one side of the thermoelectric device becomes hot and the other side of the thermoelectric device becomes cold.
  • the thermoelectric device is generally in electrical communication with a power source, such as an internal battery pack, an external battery back, or an external power supply, in which case a cord may extend, from the thermoelectric device for plugging into a conventional electrical socket.
  • the sides of the thermoelectric device begin warming and cooling so that heat transfer between the thermoelectric device and the one or more heat transfer devices can occur.
  • the serving surface is maintained at below-ambient temperatures
  • the cold side of the thermoelectric device is placed in thermal communication with the one or more heat transfer devices so that heat can be transferred to the thermoelectric device from the heat transfer devices.
  • the hot side of the thermoelectric device is placed in thermal communication with the one or more heat transfer devices so that heat can be transferred to the heat transfer devices from the thermoelectric device.
  • the thermoelectric device has a reversible configuration that permits reversing the cold side and hot side of the device, such as by reversing the polarity of the applied current.
  • the cold side can become hot and the hot side can become cold.
  • a thermoelectric device can be employed in association with a switch, so that the food or beverage serving apparatus is selectively configurable for either cooling or warming the serving surface.
  • Thermoelectric devices are also known Peltier devices, Peltier coolers, Peltier heaters, Peltier heat pumps, thermoelectric heat pumps, solid state refrigerators, or thermoelectric coolers.
  • the heat source or sink may be a cold pack, such as an ice pack or a cold-gel pack, which can remove enough heat from the heat transfer devices to maintain the serving surface at a desired temperature or within desired temperature ranges.
  • the cold pack may be replaceable so that once the cold pack is no longer able to accept heat, a fresh cold pack can be inserted into the food or beverage serving- apparatus.
  • the cold pack may be reusable.
  • the heat source or sink also can have other configurations.
  • the heat source or sink may be a hot pack.
  • non-ambient temperature refers to any temperature that is different from the current temperature of the environment in which the food or beverage serving apparatus is positioned.
  • the food, or beverage serving apparatus can be thought of as a cold plate that keeps food cold even in the presence of elevated ambient temperatures.
  • the food or beverage serving apparatus can be thought of as a hot plate that keeps food hot even in the presence of reduced ambient temperatures.
  • the food or beverage serving apparatus can be thought of as a hot or cold plate that selectively keeps food hot or cold with, reference to the ambient temperature, such as in accordance with a user preference.
  • the food or beverage serving apparatus can be thought of as a hot and cold plate that maintains two different portions of the serving surface at two different temperatures, one below and the other above ambient temperature.
  • the food or beverage serving apparatus can generally maintain reduced or elevated temperatures in comparison to any environment temperature, although in some embodiments the food or beverage serving apparatus can be configured to mam tain a selected temperature or temperature range without reference to environment temperature.
  • the food or beverage serving apparatus is relatively self-contained, meaning the food or beverage serving apparatus may be portable, may not require external power, or a combination thereof.
  • the food or beverage serving apparatus may be portable in embodiments in which all of its operational components, such as the heat transfer devices and the heat source or sink, are housed completely within its interior or are otherwise completely attached to the apparatus.
  • the food or beverage serving apparatus may not require external power in embodiments in which the heat source or sink is not powered, is self-powered, or is powered by an internal battery within the apparatus. Examples of heat sources or sinks that do not require external power include a cold pack, a hot pack, and a thermoelectric device that is powered by an internal battery.
  • FIGS. 1-2 illustrate cross-sectional plan and side views of the food or beverage serving apparatus 100, respectively.
  • the food or beverage serving apparatus 100 is a bowl.
  • the bowl includes the serving surface 102 that supports food or beverages placed thereon.
  • the serving surface 102 is typically exposed from above when the bowl is in the intended orientation.
  • the serving surface 102 may be formed from a material that readily transfers heat, such as stainless steel or anodized aluminum, to facilitate heat transfer between the serving surface 102 and any supported matter. However, any material may be used.
  • the bowl also includes an exterior surface 108 located opposite from the serving surface 102. The exterior surface 108 is typically exposed from below when the bowl is held in the intended orientation.
  • the exterior surface 108 may be formed from an insulating material to reduce heat transfer between the food or beverage serving apparatus 100 and the outside environment, although any material may be used. Together the serving surface 102 and the exterior surface 108 define an interior 1 10 of the bowl.
  • the bowl is a portable serving bowl that maintains below-ambient temperatures.
  • the heat source or sink 106 is a heat sink that accepts heat from the heat transfer devices 104 to reduce the temperature of the serving surface 102.
  • the heat sink does not require external power and is housed within the interior 1 10 of the bowl along with the heat transfer devices 104, so that the bowl can be moved.
  • Such a bowl may be useful for catering or in other cases where it is useful to maintain lowered temperatures without the use of an external power source.
  • the bowl can be associated with a meat grinder or positioned in a seafood case.
  • the heat transfer devices 104 are shown as heat pipes positioned about the serving surface 102.
  • Each heat pipe may have one portion in thermal communication with the serving surface 102 and another portion in thermal communication with the heat sink, so that the heat pipe can communicate heat from the serving surface to the heat sink.
  • Each heat pipe may be in close proximity to the serving surface 102, such as just below the serving surface 102, directly adjacent to the serving surface 102, and/or in contact with the serving surface 102, so that each heat pipe can exchange heat with a portion of the serving surface.
  • the heat pipes may be spaced about the food or beverage serving apparatus 100 to exchange heat with substantially the entire serving surface 102.
  • the spacing between the heat pipes may be selected based on the pipe configuration and rating, so that adequate heat transfer occurs over substantially the entire serving surface 102.
  • the heat pipes may form a web as shown in FIG. 1. So that the heat pipes exchange heat with the heat sink, an end or other portion of each heat pipe may be in thermal communication with the heat sink.
  • the heat pipes may have a shape that corresponds to a profile of the food or beverage serving apparatus 100 or the serving surface 102.
  • the heat pipes associated with the illustrated bowl-shaped food or be verage serving apparatus 100 have a curved shape that matches the profile of the bowl, although any shape may be used.
  • at least one of the heat pipes may be substituted with at least one vapor chamber.
  • all of the heat pipes can be replaced with a single vapor chamber, which may be shaped to span or mate with all or some of the serving surface 102.
  • the heat pipes may be encased or embedded, within the interior 1 10 of the bowl so that the bowl is portable.
  • the heat sink also may be encased or embedded within the interior 1 10.
  • Ae illustrated heat sink may be positioned in a cavity i 12 in the interior 1 10 of the bowl as shown.
  • the cavity 1 12 may be associated with an access door 1 14 in the exterior surface 108 that permits accessing the cavity 112.
  • the heat sink 1 12 is a cold pack, and a cold end of each of the heat pipes is in thermal communication with the cold pack so that bowl functions to remove heat from the serving surface.
  • the configuration of the cold pack is selected to permit removing an appropriate amount of heat from the heat pipes to maintain the serving surface 102 at a desired temperature or within desired temperature ranges.
  • the cold pack may be removed through the access door 1 14 and a new cold pack can be placed in the cavity 112.
  • the heat sink may be a thermoelectric device oriented with its cold side in thermal communication with the heat pipes.
  • the thermoelectric device may be powered by an internal battery so that the bowl is portable. Once the battery is no longer able to power the thermoelectric device, the battery may be removed through the access door 114 and a new battery may be placed in the cavity 112.
  • heat is communicated between food or beverage in the bowl and the underlying heat pipes by way of the intervening serving surface 102.
  • the heat pipes then communicate the heat to the heat sink, which accepts the heat and reconditions the heat pipes for further cooling.
  • heat can be removed from any food on the serving surface 102 to maintain the food at below-ambient temperatures, and the heat pipes can be reconditioned for continued cooling.
  • the illustrated food or beverage serving apparatus 100 is described by way of example only as being a portable serving bowl that maintains the serving surface at below-ambient temperatures.
  • the food or beverage serving apparatus 100 may not be portable.
  • the heat sink may be externally powered, requiring tethering the bowl to an electrical outlet.
  • the bowl may maintain the serving surface at above-ambient temperatures, in which case the heat sink may be substituted with a heat source thai provides heat to the heat pipes instead of accepting heat from the heat pipes.
  • the heat source may be a hot pack or a thermoelectric device oriented with its hot side in thermal communication with the heat pipes.
  • the bowl may maintain some portions of the serving surface at below-ambient temperatures and other portions of the serving surface at above-ambient temperatures.
  • Some of the heat pipes may be in thermal communication with a heat sink and some of the heat pipes may be in thermal communication with a separate heat source, or the heat pipes may be in thermal communication with opposite sides of a single thermoelectric device.
  • the bowl also may be selectively configurable for either below- and above-ambient temperatures, in which case the heat source or sink may be a thermoelectric device associated with a switch for reversing its orientation. Any portion of the serving surface may be maintained at ambient temperatures by omitting the heat pipes adjacent to that portion, and one or more of the heat pipes may be replaced with a vapor chamber.
  • Portions of the bowl such as the exterior surface 108 and/or the heat source or sink, may be insulated to modulate the movement of heat as appropriate, and a heat dissipation mechanism such as a radiator may be provided if needed.
  • the apparatus also may have any other shape or configuration other than a bowl. Any of these variations can be combined to produce a serving apparatus within the scope of the present disclosure.
  • the food or beverage serving apparatus 200 is a chafing dish.
  • the chafing dish includes a serving surface 202 supported by a stand 208.
  • the heat transfer device 204 is a vapor chamber positioned in thermal communication with the serving surface 202.
  • the vapor chamber may be positioned below the serving surface 202, mating with or in dose proximity to at least a portion of the serving surface 202 for heat exchange.
  • the heat source or sink 206 is a thermoelectric device that is externally powered.
  • the thermoelectric device has two sides. One side of the thermoelectric device is exposed, to the vapor chamber. The other side of the thermoelectric device may be exposed to the environment or to a heat dissipation mechanism, such as a heat sink or a radiator..
  • the food or beverage serving apparatus 200 includes a switch 216 that can be actuated to select warming or cooling.
  • the switch 216 When the switch 216 is in a first position, the exposed side of the thermoelectric device becomes cold while the unexposed side becomes hot, so that heat is transferred from the vapor chamber to coo! the serving surface.
  • the switch 216 Upon actuating the switch 216 from the first position to a second, position, the thermoelectric device is reversed so that the previously hot side becomes the cold side and the previously cold side becomes the hot side.
  • actuating the switch may reverse the polarity of the current applied to the thermoelectric device.
  • thermoelectric device when the switch is in a second position, the side of the thermoelectric device that is in thermal communication with the vapor chamber becomes hot, so that heat is transferred to the vapor chamber to warm the serving surface. Both sides of the thermoelectric device could also be exposed to different portions of the vapor chamber, or different vapor chambers or heat pipes, to maintain different portions of the serving surface at different temperatures.
  • a method of transferring heat between a serving surface and a heat transfer device is also disclosed herein.
  • the method generally includes directing heat between a surface of a food, or beverage serving apparatus and a heat source or sink using one or more heat transfer devices.
  • the heat transfer devices accept heat from the serving surface and transfer the heat to a heat sink, reducmg the temperature of the serving surface to reduce the temperature of food, or other objects or materials positioned on the serving surface.
  • the heat transfer devices provide heat to the serving surface from a heat source, increasing the temperature of the serving surface to increase the temperature of food, or other objects or materials positioned on the serving surface.
  • the heat transfer devices operate via phase change of an encapsulated working fluid. These embodiments may be combined to maintain any portion of the serving surface at a non-ambient temperature.
  • Embodiments of a food or beverage serving apparatus disclosed above can be used to continuously transfer heat to or from the serving surface so that food or other objects supported by the serving surface are maintained at non-ambient or specific temperatures.
  • heat communicated by the heat transfer devices from the serving surface can be removed from the heat transfer devices by the heat source or sink, so that the heat transfer devices are reconditioned for additional cooling.
  • heat communicated by the heat transfer devices from the heat source or sink can be removed by the serving surface, so that the heat transfer devices are reconditioned for additional heating.
  • the food or beverage serving apparatus may be relatively self-contained, lightweight, may include relatively few or no moving parts, and may be internally powered or may not require power.
  • the food, or beverage serving apparatus may be portable, which may be useful for catering,

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Devices That Are Associated With Refrigeration Equipment (AREA)
  • Cookers (AREA)

Abstract

L'invention concerne un appareil de service d'aliments ou de boissons associé à une source de chaleur ou une source de froid et un ou plusieurs dispositifs de transfert de chaleur. L'appareil de service d'aliments ou de boissons comprend une surface de service permettant de supporter un aliment ou une boisson. Chacun du ou des dispositifs de transfert de chaleur comporte une première partie en communication thermique avec la surface de service et une seconde partie en communication thermique avec la source de chaleur ou la source de froid. Le ou les dispositifs de transfert de chaleur communiquent de la chaleur entre la première partie et la seconde partie via un changement de phase d'un fluide de travail interne.
PCT/US2010/060724 2009-12-18 2010-12-16 Appareil de service d'aliments ou de boissons qui maintient des températures non ambiantes WO2011075566A2 (fr)

Applications Claiming Priority (2)

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US28776409P 2009-12-18 2009-12-18
US61/287,764 2009-12-18

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WO2011075566A2 true WO2011075566A2 (fr) 2011-06-23
WO2011075566A3 WO2011075566A3 (fr) 2011-09-09

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104840095A (zh) * 2015-05-06 2015-08-19 程振国 火锅桌水汤电动添加及就餐自拍的实现方法
CN104840095B (zh) * 2015-05-06 2016-09-28 程振国 火锅桌水汤电动添加及就餐自拍的实现方法

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US20110146301A1 (en) 2011-06-23

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