Method for automatically controlling cooking of food with moisture content
CA 2111058 A1 · Owner: Lee, Do Yeol · Inventors: Lee, Do Yeol
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
An automatic cooking control method capable of cooking a food with a low moisture content at an optimum by utilizing a variation in output voltage of a humidity sensor. When a key signal corresponding to a food with a low moisture content is received, an initialization is performed. Then the maximum, voltage indicative of the maximum humidity is determined by reading the continuously increasing output voltage from the humidity sensor 10 times for 10 seconds. After the determination of the maximum voltage, a determination is made whether the output voltage has reached a sensing voltage corresponding to a voltage obtained by deducing from the maximum voltage, a minute voltage varied depending …
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Filed December 9, 1993. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended December 9, 2013.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by December 9, 2015.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.