WO2016047883A1 - 조리용기 - Google Patents
조리용기 Download PDFInfo
- Publication number
- WO2016047883A1 WO2016047883A1 PCT/KR2015/004556 KR2015004556W WO2016047883A1 WO 2016047883 A1 WO2016047883 A1 WO 2016047883A1 KR 2015004556 W KR2015004556 W KR 2015004556W WO 2016047883 A1 WO2016047883 A1 WO 2016047883A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- flame
- container
- heat transfer
- container portion
- transfer structure
- Prior art date
Links
Images
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
- A47J27/00—Cooking-vessels
- A47J27/02—Cooking-vessels with enlarged heating surfaces
- A47J27/022—Cooking-vessels with enlarged heating surfaces with enlarged bottom
-
- 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
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
-
- 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
- A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
-
- 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
- A47J36/36—Shields or jackets for cooking utensils minimising the radiation of heat, fastened or movably mounted
-
- 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
- A47J45/00—Devices for fastening or gripping kitchen utensils or crockery
- A47J45/06—Handles for hollow-ware articles
- A47J45/061—Saucepan, frying-pan handles
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S220/00—Receptacles
- Y10S220/912—Cookware, i.e. pots and pans
Definitions
- the present invention relates to a cooking vessel, and more particularly, to a cooking vessel having a heat transfer structure to increase the heat transfer area, improve the flow of flame to increase energy efficiency, and thus reduce the cooking time.
- cooking containers such as rice cookers, pots, roasted meat plates, and frying pans, which are widely used in homes and restaurants, are made of non-ferrous metals or ceramics such as stainless steel or aluminum, which require heat resistance and durability in accordance with their purpose. It has a slightly different shape, but consists of a container portion and a handle portion installed in the container portion for cooking the contents.
- the cooking vessel may be divided into a vessel used for a gas stove and a vessel used for an induction stove.
- a vessel used for a gas stove cooking vessel since the container portion is in direct contact with the flame of the stove, aluminum having heat resistance and thermal conductivity or Use stainless steel.
- a cooking stove for a gas stove it is used while being placed on a gas stove.
- the flame which is a heat source, heats intensively at the center of the container portion of the cooking vessel. Add. Therefore, the heating portion of the center portion of the container portion of the cooking vessel is relatively high compared with the other portion, the cooking locally burns phenomenon occurs.
- the bottom surface of the container portion is manufactured to have a predetermined thickness or more so that heat is sufficiently diffused to a portion other than the center portion while the heat is conducted from the outside of the container portion to the inside.
- Patent Document 1 Republic of Korea Patent Publication No. 10-2011-0044010
- the present invention has been proposed in order to solve the above problems, and provided with a heat transfer structure for increasing the heat transfer area of the bottom of the container portion to quickly heat the cooking vessel with less energy
- the heat transfer structure is the center of the container portion It is formed as a savior which induces the concentrated ignition of the flame to the edge of the container part, so that the heat can be diffused to the part other than the center part while the heat is conducted from the outside of the container bottom to the inside.
- An object of the present invention is to provide a cooking container which can be manufactured by weight and which can reduce material cost and cost.
- a cooking vessel for achieving the above object, in the cooking vessel consisting of a container portion and a handle portion provided in the container portion for cooking containing the contents, the heat transfer structure is installed on the outside of the bottom of the container portion
- the heat transfer structure is characterized in that it is formed in a shape such that a plurality of flame diffusion passages for radial diffusion of the flame from the center portion of the container portion to the edge portion.
- the heat transfer structure is formed so as to extend from an outer point of a predetermined region in which a flame is directly transmitted to the bottom of the container part from the center of the bottom of the container part to a point outside the edge of the bottom of the container part and is radially installed on the bottom of the container part. It is preferred to include a first flame diffusion induction block.
- the heat transfer structure is formed to extend from the edge portion of the bottom of the container portion toward the center portion of the bottom of the container portion and is installed between the first flame diffusion induction block, the length of which is greater than the first flame diffusion induction block. It is preferable to further include a second flame diffusion induction block that is formed to be smaller.
- the heat transfer structure is a point spaced apart from an outer point of the edge portion of the bottom of the container from a point spaced apart from the outer point of a certain area of the center portion of the bottom of the container directly transmitted to the bottom of the container. It is preferable to further include a third flame diffusion induction block is formed to extend to be installed between the first flame diffusion induction block.
- the heat transfer structure is formed to extend from the edge portion of the bottom of the container portion toward the center of the bottom of the container portion is installed in pairs between the first flame diffusion induction block, the third flame diffusion induction block is It is preferable to further include a fourth flame induction block spaced apart so as to be positioned therebetween.
- the heat transfer area of the bottom of the container portion is widened so that the cooking vessel can be heated quickly with less energy, and the spark applied to the center portion of the container portion is diffused to the edge portion of the container portion.
- FIG. 1 is a view showing a cooking vessel according to an embodiment of the present invention.
- Figure 2 is a view showing a first embodiment of the heat transfer structure applied to the cooking vessel according to an embodiment of the present invention.
- FIG 3 is a view showing a flame spread from the center of the container portion to the edge portion of the container through the first embodiment of the heat transfer structure applied to the cooking vessel according to an embodiment of the present invention.
- Figure 4 is a view showing a second embodiment of the heat transfer structure applied to the cooking vessel according to an embodiment of the present invention.
- FIG 5 is a view showing a flame spread from the center portion of the container portion to the edge portion of the container through the second embodiment of the heat transfer structure applied to the cooking vessel according to an embodiment of the present invention.
- FIG. 1 is a view showing a cooking vessel according to an embodiment of the present invention
- Figure 2 is a view showing a first embodiment of the heat transfer structure applied to the cooking vessel according to an embodiment of the present invention
- Figure 3 is an embodiment of the present invention
- Figure 4 is applied to the cooking vessel according to an embodiment of the present invention
- 2 is a view showing a second embodiment of the heat transfer structure
- Figure 5 is a flame spread from the center of the container portion to the edge of the container through the second embodiment of the heat transfer structure applied to the cooking vessel according to an embodiment of the present invention It is a diagram showing.
- the cooking vessel according to an embodiment of the present invention is a kind of cooking vessel, such as rice cookers, pots, yakiniku, frying pan, which are generally widely used in homes and restaurants, etc. It consists of a container portion 10 and a handle portion 20 provided in the container portion.
- the heat transfer structure 100 to induce the flame to be particularly concentrated in the center portion of the container portion 10 to diffuse to the edge portion of the container portion 10 Characterized in that provided.
- the heat transfer structure 100 is installed on the outside of the bottom 11 of the container portion 10, a plurality of flame diffusion passages 200 for the diffusion of the flame from the center portion of the container portion 10 to the edge portion It is formed in a shape to be formed radially.
- the first embodiment of such a heat transfer structure 100 is the case where the diameter of the bottom 11 of the container portion 10 of the cooking vessel is within 150 mm. It is preferable to apply to.
- the heat transfer structure 100 may be formed at an outer point of a predetermined region R in which a flame is directly transmitted to the bottom of the container part among the center portions of the bottom 11 of the container part 10.
- the container part 10 includes a first flame diffusion induction block 110 formed to extend to an outer edge of the edge portion of the bottom part 11 and radially installed on the bottom part 11 of the container part 10.
- the second flame diffusion induction block 120 is shown in addition to the first flame diffusion induction block 110. However, even if only the first flame diffusion induction block 110 is installed, the flame can be sufficiently induced. have.
- the first flame diffusion induction block 110 is formed in a rectangular plate shape, the length projecting from the bottom 11 of the container portion 10 is preferably 8 ⁇ 12mm, the second flame diffusion induction block will be described later.
- the 120 to the fourth flame diffusion induction block 140 it is preferable to have the same protruding length. This has been derived from the optimum length of the flame can be optimally diffused in consideration of the flame height of the gas stove.
- the heat transfer structure 100 may further include a second flame diffusion induction block 120 to further increase the flame diffusion effect.
- the second flame diffusion induction block 120 is formed in a rectangular plate shape, and is formed to extend from the edge of the bottom 11 of the container part 10 toward the center of the bottom 11 of the container part 10. It is provided between the first flame spread guide block 110, the length is formed to be smaller than the first flame spread guide block 110.
- a plurality of flame diffusion passages 200 are formed for the diffusion of the flame from the center portion of the container portion 10 to the edge portion. 10)
- the flame is guided to move along the flame spread passage 200 to the edge portion of the bottom 11 of the container part 10 as shown by the arrow shown in FIG.
- the second flame diffusion induction block 120 guides the flame moved along the flame diffusion passage 200 between the first flame diffusion induction block 110 in two directions to spread the flame in a wider range. To be possible.
- FIGS. 4 and 5 a second embodiment of a heat transfer structure applied to a cooking vessel according to an embodiment of the present invention will be described with reference to FIGS. 4 and 5, in part with reference to FIG. 1.
- the second embodiment of the heat transfer structure 100 is preferably applied when the diameter of the bottom 11 of the container portion 10 of the cooking vessel is 200 mm or more.
- the second embodiment of the heat transfer structure 100 has a predetermined area R in which a flame is transmitted directly to the bottom of the container part among the center portions of the bottom part 11 of the container part 10. It includes a first flame diffusion induction block 110 is formed to extend from the outer point of the container portion 10 to the outer edge of the bottom portion of the bottom portion 11 is radially installed on the bottom 11 of the container portion 10. Is the same as the first embodiment described above.
- the second embodiment of the heat transfer structure 100 may further include a third flame diffusion induction block 130 and a fourth flame diffusion induction block 140.
- the third flame diffusion induction block 130 is formed in a rectangular plate shape, and a predetermined region in which a flame is directly transmitted to the bottom 11 of the container part 10 among the center portions of the bottom 11 of the container part 10.
- the first flame diffusion induction block (R) is formed so as to extend from a point spaced apart a certain distance from the outer point of the edge portion of the bottom portion 11 of the bottom of the container portion 10 to a point spaced a predetermined distance inwardly ( It is installed between 110).
- the fourth flame-diffusion induction block 140 is formed in a rectangular plate shape and is formed to extend from the edge portion of the bottom of the container portion toward the center portion of the bottom of the container portion of the first flame-diffusion induction block 110. It is installed in a pair between, the third flame diffusion induction block 130 is spaced apart so as to be located therebetween.
- a plurality of flame diffusion passages 200 are formed for the diffusion of the flame from the center portion of the container portion 10 to the edge portion. 10)
- the flame is induced to move along the flame spreading passage 200 to the edge portion of the bottom 11 of the container part 10 as shown by the arrow shown in FIG.
- the third flame diffusion induction block 130 guides the flame moved along the flame diffusion passage 200 between the first flame diffusion induction block 110 in two directions to spread the flame in a wider range. To be possible.
- the fourth flame spreading induction block 140 may re-define the flame moved along the flame spreading passage 200 between the first flame spreading induction block 110 and the third flame spreading induction block 130. It is directed to proceed in the direction, allowing the flame to spread in a wider range.
- the heat transfer structure for inducing the flame intensively applied to the center portion of the container portion to the edge of the container portion, from the outside of the bottom of the container portion to the inside While the heat is conducted, the heat can be sufficiently diffused to a portion other than the center portion, but can be manufactured at a light weight, and the material cost and cost can be reduced.
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
- Manufacturing & Machinery (AREA)
- Frying-Pans Or Fryers (AREA)
Abstract
Description
Claims (3)
- 내용물을 담아 조리하기 위한 용기부(10)와 용기부(10)에 설치된 손잡이부(20)로 구성되는 조리용기에 있어서,상기 용기부(10) 바닥의 외측에는 상기 용기부(10) 중심 부분에서 가장자리 부분으로의 불꽃의 확산을 위한 다수의 불꽃 확산 통로(200)가 방사상으로 형성되도록 하는 열전달 구조체(100)가 설치되되,상기 열전달 구조체(100)는,상기 용기부(10) 바닥의 중심 부분 중 불꽃이 용기부(10) 바닥에 직접적으로 전달되는 일정 영역(R)의 외곽지점부터 용기부(10) 바닥의 가장자리 부분 외곽 지점까지 뻗어지도록 형성되어 상기 용기부(10) 바닥에 방사상으로 설치되는 제1 불꽃 확산 유도 블럭(110); 및상기 용기부(10) 바닥의 가장자리 부분으로부터 상기 용기부(10) 바닥의 중심 부분을 향해 뻗어지도록 형성되어 상기 제1 불꽃 확산 유도 블럭(110)의 사이 사이에 설치되며, 그 길이가 상기 제1 불꽃 확산 유도 블럭(110)보다 더 작도록 형성되는 제2 불꽃 확산 유도 블럭(120)을 포함하는 것을 특징으로 하는 조리용기.
- 내용물을 담아 조리하기 위한 용기부(10)와 용기부(10)에 설치된 손잡이부(20)로 구성되는 조리용기에 있어서,상기 용기부(10) 바닥의 외측에는 상기 용기부(10) 중심 부분에서 가장자리 부분으로의 불꽃의 확산을 위한 다수의 불꽃 확산 통로(200)가 방사상으로 형성되도록 하는 열전달 구조체(100)가 설치되되,상기 열전달 구조체(100)는,상기 용기부(10) 바닥의 중심 부분 중 불꽃이 용기부(10) 바닥에 직접적으로 전달되는 일정 영역(R)의 외곽지점부터 용기부(10) 바닥의 가장자리 부분 외곽 지점까지 뻗어지도록 형성되어 상기 용기부(10) 바닥에 방사상으로 설치되는 제1 불꽃 확산 유도 블럭(110); 및상기 용기부(10) 바닥의 중심 부분 중 불꽃이 용기부(10) 바닥에 직접적으로 전달되는 일정 영역(R)의 외곽지점부터 일정 거리 이격된 지점부터 상기 용기부(10) 바닥의 가장자리 부분의 외곽지점부터 일정 거리 이격된 지점까지 뻗어지도록 형성되어 상기 제1 불꽃 확산 유도 블럭(110)의 사이 사이에 설치되는 제3 불꽃 확산 유도 블럭(130)을 포함하는 것을 특징으로 하는 조리용기.
- 청구항 2에 있어서,상기 열전달 구조체(100)는 상기 용기부(10) 바닥의 가장자리 부분으로부터 상기 용기부(10) 바닥의 중심 부분을 향해 뻗어지도록 형성되어 상기 제1 불꽃 확산 유도 블럭(110)의 사이 사이에 한 쌍으로 설치되되, 상기 제3 불꽃 확산 유도 블럭(130)이 그 사이에 위치하도록 이격되어 설치되는 제4 불꽃 유도 블럭(140)을 더 포함하는 것을 특징으로 하는 조리용기.
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2017600044U JP3212149U (ja) | 2014-09-23 | 2015-05-07 | 調理容器 |
CN201590000449.6U CN206603594U (zh) | 2014-09-23 | 2015-05-07 | 烹调容器 |
US15/308,588 US10213045B2 (en) | 2014-09-23 | 2015-05-07 | Cooking vessel |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR2020140006909U KR200476624Y1 (ko) | 2014-09-23 | 2014-09-23 | 조리용기 |
KR20-2014-0006909 | 2014-09-23 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2016047883A1 true WO2016047883A1 (ko) | 2016-03-31 |
Family
ID=53051580
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/KR2015/004556 WO2016047883A1 (ko) | 2014-09-23 | 2015-05-07 | 조리용기 |
Country Status (5)
Country | Link |
---|---|
US (1) | US10213045B2 (ko) |
JP (1) | JP3212149U (ko) |
KR (1) | KR200476624Y1 (ko) |
CN (1) | CN206603594U (ko) |
WO (1) | WO2016047883A1 (ko) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105455621A (zh) * | 2015-12-25 | 2016-04-06 | 重庆唐森机械制造有限公司 | 一种节能锅 |
CN113017400A (zh) * | 2021-03-19 | 2021-06-25 | 重庆市良奇科技发展有限公司 | 铸铁节能锅 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH08187168A (ja) * | 1995-01-12 | 1996-07-23 | Hiroshima Alum Kogyo Kk | 電磁調理用鍋の製法 |
KR980006535U (ko) * | 1998-02-16 | 1998-04-30 | 조재현 | 조리용기 |
KR20000005278U (ko) * | 1998-08-26 | 2000-03-25 | 진옥상 | 흡열판이 구비된 가열용기 |
JP2010194002A (ja) * | 2009-02-24 | 2010-09-09 | Seiji Kawasaki | 加熱用調理容器 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1460380A (en) * | 1922-02-20 | 1923-07-03 | Hiram C Hughes | Frying pan |
US2172952A (en) * | 1937-02-12 | 1939-09-12 | Matthew E Benesh | Heating utensil |
JPH08177168A (ja) | 1994-12-22 | 1996-07-09 | Sumikura Kozai Kk | 鉄筋連結用クリップ |
US20070193575A1 (en) * | 2006-02-21 | 2007-08-23 | Horng-Yi Jan | Container having a heat concentration assembly securely formed on a bottom of the container |
JP5182990B2 (ja) | 2008-10-10 | 2013-04-17 | 株式会社ベステック | 巻線機 |
KR100953370B1 (ko) | 2009-08-26 | 2010-04-20 | 임현우 | 인덕션 렌지용 조리용기 성형용 금형장치 및 그에 의한 조리용기 |
KR101147783B1 (ko) | 2009-10-22 | 2012-05-21 | 김영승 | 이중 바닥을 갖는 조리용기 |
-
2014
- 2014-09-23 KR KR2020140006909U patent/KR200476624Y1/ko not_active IP Right Cessation
-
2015
- 2015-05-07 JP JP2017600044U patent/JP3212149U/ja not_active Expired - Fee Related
- 2015-05-07 WO PCT/KR2015/004556 patent/WO2016047883A1/ko active Application Filing
- 2015-05-07 US US15/308,588 patent/US10213045B2/en not_active Expired - Fee Related
- 2015-05-07 CN CN201590000449.6U patent/CN206603594U/zh not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH08187168A (ja) * | 1995-01-12 | 1996-07-23 | Hiroshima Alum Kogyo Kk | 電磁調理用鍋の製法 |
KR980006535U (ko) * | 1998-02-16 | 1998-04-30 | 조재현 | 조리용기 |
KR20000005278U (ko) * | 1998-08-26 | 2000-03-25 | 진옥상 | 흡열판이 구비된 가열용기 |
JP2010194002A (ja) * | 2009-02-24 | 2010-09-09 | Seiji Kawasaki | 加熱用調理容器 |
Also Published As
Publication number | Publication date |
---|---|
US20170258258A1 (en) | 2017-09-14 |
US10213045B2 (en) | 2019-02-26 |
KR200476624Y1 (ko) | 2015-03-18 |
JP3212149U (ja) | 2017-08-31 |
CN206603594U (zh) | 2017-11-03 |
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