The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Sep. 18, 2018
Filed:
Jun. 02, 2009
Applicants:
Eran Ben-shmuel, Ganei Tikva, IL;
Alexander Bilchinsky, Monosson-Yahud, IL;
Udi Damari, Ganei Tikva, IL;
Omer Einav, Emek Hefer, IL;
Benny Rousso, Rishon-LeZion, IL;
Shlomo Ben-haim, London, GB;
Inventors:
Eran Ben-Shmuel, Ganei Tikva, IL;
Alexander Bilchinsky, Monosson-Yahud, IL;
Udi Damari, Ganei Tikva, IL;
Omer Einav, Emek Hefer, IL;
Benny Rousso, Rishon-LeZion, IL;
Shlomo Ben-Haim, London, GB;
Assignee:
GOJI LIMITED, Hamilton, BM;
Primary Examiner:
Assistant Examiner:
Int. Cl.
CPC ...
H05B 6/66 (2006.01); H05B 6/68 (2006.01); H05B 6/64 (2006.01); H05B 6/72 (2006.01); H05B 6/80 (2006.01); A23L 3/01 (2006.01); A23L 3/26 (2006.01); A23L 3/36 (2006.01); A23L 3/365 (2006.01); F25D 31/00 (2006.01); H05B 6/70 (2006.01); B65D 81/34 (2006.01);
U.S. Cl.
CPC ...
H05B 6/687 (2013.01); A23L 3/01 (2013.01); A23L 3/26 (2013.01); A23L 3/363 (2013.01); A23L 3/365 (2013.01); B65D 81/3453 (2013.01); F25D 31/005 (2013.01); H05B 6/6402 (2013.01); H05B 6/6435 (2013.01); H05B 6/6447 (2013.01); H05B 6/6455 (2013.01); H05B 6/688 (2013.01); H05B 6/705 (2013.01); H05B 6/72 (2013.01); H05B 6/808 (2013.01); B65D 2203/10 (2013.01); B65D 2581/3435 (2013.01); B65D 2581/3447 (2013.01); B65D 2581/3487 (2013.01); B65D 2581/3491 (2013.01); B65D 2581/3493 (2013.01); F25D 2400/02 (2013.01); F25D 2600/06 (2013.01); Y02B 40/143 (2013.01); Y02B 40/146 (2013.01);
Abstract
Devices and methods for RF heating of food, using techniques which allow uniformity and/or controlled non-uniformity.