CN104825069B - Make the design method of the cookware of deep-fried twisted dough sticks - Google Patents
Make the design method of the cookware of deep-fried twisted dough sticks Download PDFInfo
- Publication number
- CN104825069B CN104825069B CN201510274096.5A CN201510274096A CN104825069B CN 104825069 B CN104825069 B CN 104825069B CN 201510274096 A CN201510274096 A CN 201510274096A CN 104825069 B CN104825069 B CN 104825069B
- Authority
- CN
- China
- Prior art keywords
- plane
- cambered surface
- deep
- twisted dough
- dough sticks
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000000034 method Methods 0.000 title claims abstract description 11
- 230000007704 transition Effects 0.000 claims abstract description 13
- 235000015927 pasta Nutrition 0.000 claims description 12
- 230000009471 action Effects 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000012797 qualification Methods 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000284 resting effect Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910000838 Al alloy Inorganic materials 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229910000881 Cu alloy Inorganic materials 0.000 description 1
- 229910000640 Fe alloy Inorganic materials 0.000 description 1
- 239000000956 alloy Substances 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910001092 metal group alloy Inorganic materials 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Frying-Pans Or Fryers (AREA)
- Cookers (AREA)
Abstract
Present invention relates particularly to a kind of design method for the cookware for making deep-fried twisted dough sticks, disclose a kind of design method for the cookware for making deep-fried twisted dough sticks, it is characterized in that, in the top of the first plane, the second plane is set, 3rd plane, first cambered surface, second cambered surface and the 3rd cambered surface, the second plane is connected with the first plane transition by the second cambered surface, the 3rd plane is connected with the first plane transition by the 3rd cambered surface, the second plane is connected with the 3rd plane transition by the first cambered surface, by the first plane, second cambered surface, the region that first cambered surface and the 3rd cambered surface surround is defined as collection hot-zone, by the second plane, first cambered surface, 3rd plane and before the second plane and the 3rd plane, facade surrounds the regions of opening upwards and is defined as receiving area afterwards, receiving area is arranged to have shape wide at the top and narrow at the bottom.The deep-fried twisted dough sticks shape that the cookware designed by the design method makes is not bent straight, and qualification rate is high, and deep-fried twisted dough sticks are heated evenly, and appearance luster is consistent, can make multiple qualified deep-fried twisted dough sticks at the same time, efficient.
Description
Technical field
The present invention relates to a kind of design method of kitchen cooker, and in particular to a kind of design side for the cookware for making deep-fried twisted dough sticks
Method.
Background technology
It is existing make deep-fried twisted dough sticks cookware it is generally circular in cross section, floating over the deep-fried twisted dough sticks on pasta can be under the mobilization of oil body
The edge movement of cookware, finally rests in the edge of cookware, due to resting on the edge of cookware, the shape meeting of deep-fried twisted dough sticks for a long time
The shape similar to edge is bent to, the outer of deep-fried twisted dough sticks is formed as arc, reduces the qualification rate of deep-fried twisted dough sticks.In order to maintain deep-fried twisted dough sticks shape
It is straight do not bend, it is necessary to manually by the deep-fried twisted dough sticks in edge be moved to cookware middle part continue it is fried, in order to improve yield, pot
Multiple deep-fried twisted dough sticks would generally be processed in tool at the same time, since cookware is circular, and deep-fried twisted dough sticks are strips, therefore, can be placed in cookware
The region of complete straight deep-fried twisted dough sticks is the middle part of cookware, complete straight deep-fried twisted dough sticks is not placed close to cookware edge, unless will
Deep-fried twisted dough sticks are bent, and curved deep-fried twisted dough sticks are not certified products, and therefore, the yield of circular cookware is not high, and are needed in manufacturing process manually
Position of the deep-fried twisted dough sticks in cookware is constantly maintained, adds cost of labor.
The content of the invention
How to avoid occurring buckling phenomenon in deep-fried twisted dough sticks manufacturing process, maintain the straight shape of deep-fried twisted dough sticks and without manual intervention, into
And improving qualification rate and reducing cost of labor becomes problem to be solved of the present invention.
It is an object of the invention to solve the above problems, and provide a kind of design method for the cookware for making deep-fried twisted dough sticks.
For this reason, the present invention provides a kind of design method for the cookware for making deep-fried twisted dough sticks, it is included in cookware bottom and sets first
Plane, it is characterised in that the second plane, the 3rd plane, the first cambered surface, the second cambered surface and the 3rd are set in the top of the first plane
Second plane, is connected by cambered surface by the second cambered surface with the first plane transition, by the 3rd cambered surface that the 3rd plane and first is flat
Face transition connection, is connected by first the second plane of cambered surface with the 3rd plane transition, by the first plane, the second cambered surface, the first arc
The region that face and the 3rd cambered surface surround is defined as collection hot-zone, by the second plane, the first cambered surface, the 3rd plane and flat perpendicular to second
The region that the forward and backward facade of face and the 3rd plane surrounds opening upwards is defined as receiving area, and receiving area is arranged to have upper width
Under narrow shape.
Preferably, the second plane and the 3rd plane are arranged to it is symmetrical on the median plane of the first cambered surface, by the second plane
It is arranged to be mutually perpendicular to the 3rd plane.
Preferably, the second cambered surface and the 3rd cambered surface are arranged to symmetrical on the median plane of the first cambered surface.
Beneficial effect
Compared with the cookware of typical round, the cookware of design method design disclosed by the invention has the following advantages：
1. since thermal-arrest area is located at the lower section of the first cambered surface, the temperature of the first cambered surface is apparently higher than the second of both sides
The temperature of plane, the 3rd plane, therefore, the oil close to the first cambered surface under the action of the temperature difference can be moved up, flat close to second
The oil of face or the 3rd plane can be moved down toward the first cambered surface, swim in the deep-fried twisted dough sticks on pasta under the flowing of oil body to the side of cookware
Edge moves, until deep-fried twisted dough sticks rest in edge, since edge i.e. the second plane of cookware or the 3rd plane are tabular, so
The shape of deep-fried twisted dough sticks can keep its straight state, improve the qualification rate of deep-fried twisted dough sticks.
2. straight deep-fried twisted dough sticks can slowly roll under the action of the oil body of flowing in the edge of cookware, rolling contributes to
The thermally equivalent of deep-fried twisted dough sticks, and then make deep-fried twisted dough sticks appearance luster consistent, improve the condition of deep-fried twisted dough sticks.
3. the receiving area of square aperture can make multiple deep-fried twisted dough sticks at the same time, and each deep-fried twisted dough sticks is complete and straight, therefore,
Improve the yield for making deep-fried twisted dough sticks.
Brief description of the drawings
It is of the invention and its excellent below in reference to attached drawing in the explanation of the embodiment provided as non-limiting example
More property will be better understood that attached drawing is as follows：
Fig. 1 is the stereogram of the cookware of making deep-fried twisted dough sticks disclosed by the invention；
Fig. 2 is the perspective cut-away view of Fig. 1；
Fig. 3 is the stereogram that circular cookware makes deep-fried twisted dough sticks；
Fig. 4 is the top view of Fig. 3；
Fig. 5 is the schematic diagram that the oil in Fig. 3 in circular cookware is all poured into the cookware in Fig. 1；
Fig. 6 is the stereogram for using cookware and oil making deep-fried twisted dough sticks in Fig. 5；
Fig. 7 is the top view of Fig. 6；
Fig. 8 is the sectional view of circular cookware in Fig. 3；
Fig. 9 is the sectional view of the cookware in Fig. 1；
Description of reference numerals
1. the first plane；2. the second plane；3. the 3rd plane；4. the first cambered surface；5. the second cambered surface；6. the 3rd cambered surface；7.
Collect hot-zone；8. deep-fried twisted dough sticks；Facade before 9.；Facade after 10..
Embodiment
As shown in Figure 1, be a kind of a kind of embodiment of cookware for making deep-fried twisted dough sticks disclosed by the invention, it is with square outer
The receiving area of shape and a square aperture upward, receiving area by preceding facade 9, rear facade 10, the second plane 2, the 3rd plane 3 and
First cambered surface 4 surrounds.Preceding facade 9 hangs down parallel to rear facade 10, the second plane 2 perpendicular to forward and backward facade 9,10, the 3rd plane 3
Directly it is mutually inclined in forward and backward facade 9,10, the second plane 2 and the 3rd plane 3, forms receiving area wide at the top and narrow at the bottom.
As shown in Fig. 2, the bottom of cookware is provided with the first plane 1, the first plane 1 is located at the lower section of receiving area, and first is flat
Face 1 is connected with the second plane 2 by 5 transition of the second cambered surface, and the first plane 1 and the 3rd plane 3 are connected by 6 transition of the 3rd cambered surface
Connect, the second plane 2 is connected with the 3rd plane 3 by 4 transition of the first cambered surface, and the second plane 2 and the 3rd plane 3 are on the first cambered surface
4 median plane is symmetrical arranged, and the second plane 2 and the 3rd plane 3 are vertically arranged, and the second cambered surface 5 and the 3rd cambered surface 6 are on first
The median plane of cambered surface 4 is symmetrical arranged.
Be provided between receiving area and the first plane collection hot-zone 7, collection hot-zone 7 be defined as by the first plane 1, the second cambered surface 5,
The region that first cambered surface 4 and the 3rd cambered surface 6 surround.
As shown in Figure 3,4, it is the schematic diagram for the cookware making deep-fried twisted dough sticks for using typical round, due to the effect of the temperature difference after oil is heated
Oil can flow in pot, as shown in Figure 8.Deep-fried twisted dough sticks in circular pan can move under the mobilization of oil body to the edge of cookware,
The final edge for resting in cookware, due to resting on the edge of cookware for a long time, the shape of deep-fried twisted dough sticks can be bent to and edge phase
As shape, the outer of deep-fried twisted dough sticks be formed as arc, and curved deep-fried twisted dough sticks are defective work, in order to maintain the straight not curved of deep-fried twisted dough sticks shape
Song is, it is necessary to which frying is continued at the middle part that the deep-fried twisted dough sticks in edge are manually moved to cookware, to make qualified deep-fried twisted dough sticks.
In order to improve yield, multiple deep-fried twisted dough sticks would generally be processed at the same time in cookware, and since cookware is circular, and deep-fried twisted dough sticks are strips
Shape, the region that therefore, in cookware can place complete straight deep-fried twisted dough sticks is the middle part of cookware, is not placed close to cookware edge
Complete straight deep-fried twisted dough sticks, unless deep-fried twisted dough sticks are bent, and curved deep-fried twisted dough sticks are not certified products, therefore, 5 oil are made in circular pan
Bar, in the case of no manual intervention, can only produce 3 qualified deep-fried twisted dough sticks.
As shown in figure 5, in order to which square cookware and typical round cookware are contrasted, the oil in circular pan is all poured into
In square cookware.After heating, as shown in figure 9, receiving area is structure wide at the top and narrow at the bottom, collection hot-zone 7 is located under the first cambered surface 4
Side, therefore second plane 2, the temperature of threeth plane 3 of the temperature of the first cambered surface 4 apparently higher than both sides, therefore, in the work of the temperature difference
Can up it be moved with the oil of lower close first cambered surface 4, the oil close to the second plane 2 or the 3rd plane 3 is understood toward under the first cambered surface 4
Move, swim in the deep-fried twisted dough sticks on pasta and moved under the flowing of oil body to the edge of cookware, until deep-fried twisted dough sticks rest in edge, due to
The edge of cookware i.e. the second plane 2 or the 3rd plane 3 is tabular, so the shape of deep-fried twisted dough sticks can keep its straight state, is belonged to
Certified products.
In order to improve yield, multiple deep-fried twisted dough sticks are processed at the same time in square cookware, the oil mass in receiving area can place 5 oil
Bar, since the opening of receiving area is square, and deep-fried twisted dough sticks are strip, so 5 deep-fried twisted dough sticks can and be listed in receiving area, straight
Deep-fried twisted dough sticks can particularly delay under the action of the oil body of flowing in receiving area around the axis rolling of deep-fried twisted dough sticks in the edge of cookware
Slow rolling, rolling contribute to the thermally equivalent of deep-fried twisted dough sticks, and then make deep-fried twisted dough sticks appearance luster consistent, improve the condition of deep-fried twisted dough sticks.Therefore, exist
5 deep-fried twisted dough sticks are made in square pot, in the case of no manual intervention, 5 qualified deep-fried twisted dough sticks can be produced, as shown in Figure 6,7.
After the first plane 1 of cookware is placed in above heat source, heat is delivered to collection hot-zone 7 by the first plane, due to collection
Hot-zone 7 is an entity, thus collection hot-zone 7 can gather more heat, afterwards heat by the first cambered surface 4, the second plane 2 and
3rd plane 3 is delivered to the oil body in receiving area, raises oil temperature.
When the material of cookware is metal, such as iron, aluminium, copper, or metal alloy material, the first plane 1 of cookware can
Directly heated with being placed on naked light.
When the material of cookware is iron, the first plane 1 of cookware, which can be positioned on electromagnetic oven, to be heated.
Due to collecting the effect of hot-zone 7 so that the oil temperature in receiving area will not change too fast, particularly in multiple new oil
When bar dough is just put into, oil temperature can reduce, but the heat collected in hot-zone can rapid additional heat so that oil temperature will not drop too
Hurry up, make oil temperature still in can be fried temperature within the scope of.
Oil body in receiving area is flat by the second plane 2 and the 3rd by collecting the 4 main heating of the first cambered surface above hot-zone 7
The auxiliary heating of face 3, such to set so that receiving area centre, i.e. the top of the first cambered surface 4 axially occurs one along it to moving up
Dynamic oil body stream, and occur the oil body stream moved down together at the second plane 2 or the 3rd plane 3, therefore, on pasta
Oil body will show the axial phenomenon moved toward cookware edge from the center of receiving area along the first cambered surface 4.So deep-fried twisted dough sticks
Will be clockwise toward the edge-oriented movement of cookware, rather than on pasta under the action of oil stream after being floated to from oil on pasta
Or rotate counterclockwise, after deep-fried twisted dough sticks are moved to edge, deep-fried twisted dough sticks can roll under the action of oil stream around the axis of itself, turn over
Rolling can be such that deep-fried twisted dough sticks are heated evenly everywhere, and then make uniform color.When there is multiple deep-fried twisted dough sticks in pot, without manual intervention, deep-fried twisted dough sticks exist
Meeting align themselves are into such as Fig. 6 under the action of oil stream, the formation shown in 7.
Circular cookware is because bottom heating surface is also circular, and therefore, the oil body on pasta can be showed from the middle part footpath of pot
To the phenomenon moved outward.So deep-fried twisted dough sticks floated to from oil on pasta after under the action of oil stream will on pasta clockwise or
Person, which rotates counterclockwise, makes the length direction of deep-fried twisted dough sticks and the radial direction of pot reach unanimity, while is moved toward the edge of pot.It is more when having in pot
During a deep-fried twisted dough sticks, it can mutually answer back between multiple deep-fried twisted dough sticks, haphazardly arrange, cause space waste, it is necessary to which manual intervention is by deep-fried twisted dough sticks
Marshalling, and then make to accommodate more deep-fried twisted dough sticks in pot.
The Temperature Distribution of cookware can be made using cambered surface transition connection between plane and transmitted evenly, while also allow for adding
Work manufactures.
Claims (1)
1. a kind of design method for the cookware for making deep-fried twisted dough sticks, it is included in cookware bottom and sets the first plane (1), its feature exists
In,
The first plane (1) top set the second plane (2), the 3rd plane (3), the first cambered surface (4), the second cambered surface (5) and
3rd cambered surface (6)；
The second plane (2) is connected with the first plane (1) transition by the second cambered surface (5), it is flat by the 3rd by the 3rd cambered surface (6)
Face (3) is connected with the first plane (1) transition, is connected the second plane (2) with the 3rd plane (3) transition by the first cambered surface (4)；
The region surrounded by the first plane (1), the second cambered surface (5), the first cambered surface (4) and the 3rd cambered surface (6) is defined as collection hot-zone
(7), by the second plane (2), the first cambered surface (4), the 3rd plane (3) and perpendicular to the second plane (2) and the 3rd plane (3)
The region that forward and backward facade (9,10) surrounds opening upwards is defined as receiving area, and receiving area is arranged to have shape wide at the top and narrow at the bottom
Shape, and be open to be square；
Second plane (2) and the 3rd plane (3) are arranged to symmetrical on the median plane of the first cambered surface (4)；
Second plane (2) and the 3rd plane (3) are arranged to be mutually perpendicular to；
Second cambered surface (5) and the 3rd cambered surface (6) are arranged to symmetrical on the median plane of the first cambered surface (4)；
Oil body in receiving area passes through the second plane (2) and the 3rd by collecting the first cambered surface (4) main heating above hot-zone (7)
Plane (3) auxiliary heating so that axially occur the oil body stream moved up together above the first cambered surface (4) along it, and close the
There is the oil body stream moved down together in two planes (2) or the 3rd plane (3) place, and then the oil body on pasta is showed from receiving
Axial phenomenon toward cookware edge movement of the center in area along the first cambered surface (4), deep-fried twisted dough sticks floated to from oil on pasta after in oil
Toward the edge-oriented movement of cookware under the action of stream, rather than rotated clockwise or counterclockwise on pasta, when deep-fried twisted dough sticks move
To after edge, deep-fried twisted dough sticks roll under the action of oil stream around the axis of itself, and rolling makes deep-fried twisted dough sticks be heated evenly everywhere, and then makes
Uniform color.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510274096.5A CN104825069B (en) | 2015-05-26 | 2015-05-26 | Make the design method of the cookware of deep-fried twisted dough sticks |
| AU2015100724A AU2015100724A4 (en) | 2015-05-26 | 2015-06-01 | Design Method for Cookware for Making Youtiao |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510274096.5A CN104825069B (en) | 2015-05-26 | 2015-05-26 | Make the design method of the cookware of deep-fried twisted dough sticks |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104825069A CN104825069A (en) | 2015-08-12 |
| CN104825069B true CN104825069B (en) | 2018-05-01 |
Family
ID=53547713
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510274096.5A Active CN104825069B (en) | 2015-05-26 | 2015-05-26 | Make the design method of the cookware of deep-fried twisted dough sticks |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN104825069B (en) |
| AU (1) | AU2015100724A4 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0757901A1 (en) * | 1995-08-08 | 1997-02-12 | Ets Morice Et Cie Traitogaz | Electrical fryer |
| CN101341889A (en) * | 2007-07-12 | 2009-01-14 | 弗莱马斯特责任有限公司 | Low oil volume fryer with small cold zone |
| CN101986991A (en) * | 2010-08-02 | 2011-03-23 | 吴康 | Pan for frying dough sticks |
| CN102365044A (en) * | 2009-02-20 | 2012-02-29 | 弗瑞马斯特公司 | Fryer having an angled frypot bottom |
| CN102783505A (en) * | 2012-07-07 | 2012-11-21 | 张春平 | Fried bread stick frying machine |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100071564A1 (en) * | 2008-09-15 | 2010-03-25 | Edward Michael Jones | Small batch deep fryer |
-
2015
- 2015-05-26 CN CN201510274096.5A patent/CN104825069B/en active Active
- 2015-06-01 AU AU2015100724A patent/AU2015100724A4/en not_active Ceased
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0757901A1 (en) * | 1995-08-08 | 1997-02-12 | Ets Morice Et Cie Traitogaz | Electrical fryer |
| CN101341889A (en) * | 2007-07-12 | 2009-01-14 | 弗莱马斯特责任有限公司 | Low oil volume fryer with small cold zone |
| CN102365044A (en) * | 2009-02-20 | 2012-02-29 | 弗瑞马斯特公司 | Fryer having an angled frypot bottom |
| CN101986991A (en) * | 2010-08-02 | 2011-03-23 | 吴康 | Pan for frying dough sticks |
| CN102783505A (en) * | 2012-07-07 | 2012-11-21 | 张春平 | Fried bread stick frying machine |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2015100724A4 (en) | 2015-07-02 |
| CN104825069A (en) | 2015-08-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI466650B (en) | Cooking utensil and manufacturing method thereof | |
| JP6006444B1 (en) | Direct fire grill pan and manufacturing method thereof | |
| KR20130016104A (en) | Method of manufacturing a cooking receptacle with controlled deformation and the receptacle obtained | |
| CN104825069B (en) | Make the design method of the cookware of deep-fried twisted dough sticks | |
| CN104799713B (en) | Make the cookware of deep-fried twisted dough sticks | |
| CN201734485U (en) | Frying pan | |
| CN104799714B (en) | Make the liner of the cookware of deep-fried twisted dough sticks | |
| CN104799712B (en) | Make the design method of the liner of the cookware of deep-fried twisted dough sticks | |
| CN102144883A (en) | Frying pan and method for preparing frying pan | |
| KR20180068304A (en) | Cooking plate comprising inclined relief zones and inclined hollow zones | |
| CN211459888U (en) | Outdoor portable oven | |
| AU2015100730A4 (en) | Design method for wok support for cookware for making youtiao | |
| CN206303786U (en) | A kind of soaking bakeware | |
| AU2015100728A4 (en) | Design Method for Cookware for Making Youtiao | |
| AU2015100732A4 (en) | Design Method for Handle for Cookware for Making Youtiao | |
| CN206102462U (en) | Roast net of oven | |
| DE202017103214U1 (en) | Five-in-one-pan | |
| CN203207779U (en) | Induction cooker wok with heat conducting matrix | |
| CN106724906A (en) | A kind of carbon oven for reducing food oil dripping | |
| CN215687092U (en) | Air fryer capable of adjusting height of deep fryer | |
| CN208735900U (en) | A kind of hot wind furnace internal-lining assembling structure | |
| CN218303122U (en) | Can collect curer of fluid | |
| CN212057410U (en) | Glass plate structure for microwave oven | |
| CN104825068B (en) | Make the method for designing of the handle of the pan of deep-fried twisted dough sticks | |
| CN104814069B (en) | Make the cooker racks of the pan of fritters of twisted dough |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20180322 Address after: No. 48-3 in Tao Zhou Village, Tao Zhou Village, Anxi County, Quanzhou City, Fujian Province Applicant after: Zhang Siyu Address before: 361021 Fujian, Jimei District, Jimei Avenue Waterfront District, building 2408, room 55, room Applicant before: Gong Zhu |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200106 Address after: 402, room 3, building 44, two ring road,, Huian, Fujian, Quanzhou Patentee after: Zheng Xitian Address before: No. 48-3 in Tao Zhou Village, Tao Zhou Village, Anxi County, Quanzhou City, Fujian Province Patentee before: Zhang Siyu |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200929 Address after: 239000 No. 301, Yong Yang Road, Langya Economic Development Zone, Chuzhou, Anhui, China Patentee after: CHUZHOU RUNTAI HALAL FOOD Co.,Ltd. Address before: 402, room 3, building 44, two ring road,, Huian, Fujian, Quanzhou Patentee before: Zheng Xitian |
|
| TR01 | Transfer of patent right |