France Bed Co., Ltd.

Takeo Abe

Teruo Masuda

Shoji Kawamura

Matsuhiro Koike

Kazuyuki Yamaguchi

Yoshio Oguma

Masayasu Morita

Yoshiharu Hamaguchi

Motonobu Hirata

Mamoru Saito

Kunio Onoguchi

Nobuhiko Watanabe

Akira Hirose

Water mattress apparatus and a water bag used for the water mattress

A watermattress apparatus has a cushion body which is elastically compressed when a load has been exerted thereon. A case is laminated on the upper surface of the cushion body. The case has upper and lower surfaces and a receiving portion opening to the upper surface. A water bag formed of a flexible waterproof sheet and containing a liquid therein is received in the receiving portion. An envelope covers the laminated cushion body and case.

Watermattress apparatus

A mattress comprises an upper layer having a number of projections formed integrally on the top surface thereof and a lower layer, the upper and lower layers being formed of foamed plastic capable of being deformed by compressive load and restored. A hygroscopic layer formed of a highly hygroscopic material such as cotton is disposed under the upper layer to absorb water from the upper layer. Between the hygroscopic layer and the lower layer lies a middle layer which has a number of columnar core members arranged parallel to and coupled with one another. The core members are formed from relatively hard foamed plastic. An outer covering covers the upper, hygroscopic, middle, and lower layers. Upper and lower spaces are defined between the middle and hygroscopic layers and between the middle and lower layers, respectively, and communicate each other. The water absorbed by the hygroscopic layer is discharged into the upper and lower spaces, where it is discharged into the open air through the outer covering.

Mattress

A cooking apparatus comprises an apparatus housing divided by a partition plate into upper and lower chambers. An oven chamber is defined in the lower chamber and has a baking heater therein. A vessel having a kneading blade is disposed on the upper chamber. The upper chamber includes a drive mechanism for rotating the blade. A fermenting heater is provided below the bottom of the vessel to heat the interior of the vessel to a fermenting temperature. Dough is kneaded and fermented in the vessel and baked in the oven chamber. Another fermenting heater is disposed in the oven chamber to preheat the interior of the oven chamber for baking, while the dough is being kneaded and fermented in the vessel.

Cooking apparatus

Growing community of inventors

Tokyo, Japan

Takeo Abe