Lexinton, MA, United States of America

John Schaffeld


Average Co-Inventor Count = 3.0

ph-index = 1

Forward Citations = 14(Granted Patents)


Company Filing History:


Years Active: 2006

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1 patent (USPTO):Explore Patents

Title: John Schaffeld: Innovator of the Portable Slow Cooker

Introduction

John Schaffeld is an accomplished inventor based in Lexington, MA (US). He is known for his innovative contributions to kitchen appliances, particularly in the realm of slow cooking. His work has led to the development of a unique sealing apparatus that enhances the functionality of portable slow cookers.

Latest Patents

John Schaffeld holds a patent for a Portable Slow Cooker. This invention features a sealing apparatus that includes a handle, a latch, and a gasket. The gasket is strategically positioned between the lid and the heating vessel of the slow cooker. The handle is designed to be hingedly attached to the slow cooker, allowing it to be in either a lowered or raised position. The latch, which is also hingedly attached to the heating vessel, can be locked or unlocked. When the handle is lowered, the latch is in the unlocked position, allowing the lid to be removed. Conversely, when the handle is raised, the latch locks the lid securely onto the heating vessel.

Career Highlights

Throughout his career, John Schaffeld has made significant strides in the field of kitchen appliance innovation. His work at Salton, Inc. has been pivotal in advancing the design and functionality of portable cooking devices. With a focus on user-friendly features, Schaffeld's inventions aim to enhance the cooking experience for consumers.

Collaborations

John has collaborated with notable colleagues such as Paul Metaxtos and Steffen Koury. These partnerships have fostered a creative environment that encourages the development of innovative kitchen solutions.

Conclusion

John Schaffeld's contributions to the field of kitchen appliances, particularly with his portable slow cooker patent, demonstrate his commitment to innovation. His work continues to influence the way consumers approach cooking, making it more convenient and efficient.

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