Dart Industries Inc.

Johan Carrette

Steven J Verbrugge

Dimitri M C J Backaert

James Michael Wiggins

Junyu Ye

Nathalie Roiret

Kris Schoukens

Sander Schelfout

Laurent Tabey

Berivan Özel

Cover for food dish

A food chopper blade column for use in a food chopper having a receptacle and cover. The column will be rotated in a cutting direction within the chopper during use, and mounts a plurality of cantilevered blades spaced circumferentially about the column. The upper blades include a leading edge having a single bevel cutting edge on their lower face, as well as trailing edge which is angled downward. The lowermost blade includes a leading edge having a single bevel cutting edge on its upper face, and a flat trailing edge.

Chopper blade assembly

Divided food bowl

Herb chopper and cover for an herb chopper

Storage container

A microwave reheating container for food including a concave base and a cover. The base and cover both have a core formed of PET sheet material, formed into the appropriate base and cover shapes. The PET cores are crystallized to CPET on their interior. Each core is overmolded on its exterior with TPC capable of injection molding and having greater strength. The cover may include an elastomeric seal about its periphery. The cover may be secured to the base by one or more locking clips.

Microwave reheating container

Cooking ring

A device for microwave heating with inversion has a base and a cover defining a heating chamber. Both the base and the cover include a susceptor heatable by microwave energy and the cover includes an aperture to vent steam. With a food product in the heating chamber, the device is placed in a microwave oven resting on the base. During an initial heating period, the lower surface of the food product is browned or crisped due to conduction and steam escapes from the heating chamber via the aperture. After the initial heating period, the device in inverted and the food product comes into contact with the cover. The device is placed in the microwave oven resting on the cover during a secondary heating period in which the food product is heated further, and the upper surface of the food product is browned or crisped due to conduction.

Growing community of inventors

Brussels, Belgium

Johan Carrette