Company Filing History:
1 out of 13 
1 out of 692 Years Active: 1999-2012
Title: Noël Burais: Innovator in Culinary Technology
Introduction
Noël Burais is a notable inventor based in Villeurbanne, France. He has made significant contributions to culinary technology, particularly in the field of induction cooking. With a total of 2 patents, his innovations reflect a commitment to enhancing cooking efficiency and safety.
Latest Patents
One of Noël Burais's latest patents is a culinary article that allows for the detection of its temperature via a cooking plate. This invention features a bottom that incorporates heat-sensitive means made of electrically conductive materials. These materials are designed to be non-ferromagnetic and possess a temperature-variable resistivity. This innovation aims to improve the cooking experience by providing accurate temperature readings.
Another significant patent is for a high-efficiency induction cooking range. This cooking range includes an upper plate made of glazed ceramic, which is designed to hold a receptacle made of ferrite material. The induction coil, positioned beneath the upper plate, is excited by a high-frequency current generator. This design allows the induction coil to heat itself to a temperature greater than that of the receptacle, thereby increasing the overall efficiency of the cooking range.
Career Highlights
Noël Burais has worked with several companies throughout his career, including Compagnie Européenne Pour L'Équipement Ménager (CEPEM) and SEB S.A. His experience in these organizations has contributed to his expertise in culinary innovations.
Collaborations
Throughout his career, Noël has collaborated with notable individuals such as Rene Cornec and Jean-Yves Gaspard. These collaborations have likely enriched his work and led to further advancements in his inventions.
Conclusion
Noël Burais stands out as an innovative inventor in the culinary technology sector. His patents demonstrate a focus on improving cooking efficiency and safety, making significant contributions to the industry. His work continues to influence the way culinary articles are designed and utilized.