Company Filing History:
2 out of 61 Years Active: 2022-2023
Title: Shanshan Cao: Innovator in Food Processing Technology
Introduction
Shanshan Cao is a notable inventor based in Foshan, China. He has made significant contributions to the field of food processing technology, holding a total of 3 patents. His innovative designs focus on enhancing the efficiency and quality of cooking appliances.
Latest Patents
One of Shanshan Cao's latest patents is a food processor that features a unique design. This food processor includes a base assembly and a food processing cup that is mounted on the base. The cup body is designed to store food juice, and it has a first slag outlet for food waste. Additionally, a feeding assembly is sealed on the cup mouth, and a slag receiving device is connected to the first slag outlet. This design allows for a sealed cavity that facilitates air extraction, improving the overall functionality of the food processor.
Another significant patent is a method and device for evaluating cooking quality. This invention involves receiving evaluation information about food from a terminal and retrieving an assessment result related to the cooking quality of a cooking appliance. The evaluation result is determined based on both the assessment result and the evaluation information, making the evaluation process more comprehensive and reasonable.
Career Highlights
Shanshan Cao has worked with prominent companies in the industry, including Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co., Limited and Guangdong Midea Consumer Electric Manufacturing Co., Ltd. His experience in these companies has contributed to his expertise in developing innovative cooking technologies.
Collaborations
Shanshan has collaborated with talented individuals such as Zhen Fang and Ying Su, who have played a role in his projects and innovations.
Conclusion
Shanshan Cao's contributions to food processing technology demonstrate his commitment to innovation and quality. His patents reflect a deep understanding of user needs and technological advancements in the culinary field.