JPH0420332B2 - - Google Patents
Info
- Publication number
- JPH0420332B2 JPH0420332B2 JP30203386A JP30203386A JPH0420332B2 JP H0420332 B2 JPH0420332 B2 JP H0420332B2 JP 30203386 A JP30203386 A JP 30203386A JP 30203386 A JP30203386 A JP 30203386A JP H0420332 B2 JPH0420332 B2 JP H0420332B2
- Authority
- JP
- Japan
- Prior art keywords
- bread
- heat
- lid
- kneading
- heat shield
- 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.)
- Expired
Links
- 235000008429 bread Nutrition 0.000 claims description 35
- 238000004898 kneading Methods 0.000 claims description 24
- 238000010304 firing Methods 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims 2
- 238000000855 fermentation Methods 0.000 description 10
- 230000004151 fermentation Effects 0.000 description 10
- 230000000694 effects Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 239000011810 insulating material Substances 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000005611 electricity Effects 0.000 description 2
- 239000011491 glass wool Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000005856 abnormality Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000012212 insulator Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
Landscapes
- Baking, Grill, Roasting (AREA)
- Food-Manufacturing Devices (AREA)
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、所定の材料を投入するだけで、焼き
立てのパンが出来上がる自動製パン機に関するも
のである。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to an automatic bread maker that can produce freshly baked bread simply by adding predetermined ingredients.
従来の技術
従来の自動製パン機は、たとえば第３図に示さ
れているような構造になつていた（特開昭56−
3028号公報）。Conventional technology A conventional automatic bread maker had a structure as shown in Fig.
Publication No. 3028).
すなわち、所定材料を入れた焼成室１内にある
パン焼き型２の中に練り羽根３がある。練り羽根
３はモータ４により伝達駆動してパン焼き型２の
中に入れた所定材料を混練しパン生地とする。前
記混練後、焼成室１の外側に絶縁して巻いたヒー
タ５を回路６で温度と時間を制御して発酵を行な
いパン７をふくらます。発酵後は、ヒータ５を回
路６で温度と時間を制御してパン７の焼成を行な
うが、このとき、外かく８や蓋９の外表面が高温
となり、あやまつて人が触れると火傷をする。そ
こで従来例では外かく８と焼成室１との間にガラ
スウール等の断熱材１０を入れて、外かく８の外
表面の温度を下げているものであつた。 That is, there is a kneading blade 3 in a bread baking mold 2 located in a baking chamber 1 containing a predetermined material. The kneading blades 3 are transmitted and driven by a motor 4 to knead predetermined materials placed in the bread baking mold 2 to form bread dough. After the kneading, a heater 5 insulated and wound around the outside of the baking chamber 1 is used to control the temperature and time using a circuit 6 to carry out fermentation and rise the bread 7. After fermentation, the temperature and time of the heater 5 are controlled by the circuit 6 to bake the bread 7. At this time, the outer surfaces of the outer shell 8 and lid 9 become hot, and if a person accidentally touches them, they may get burned. . Therefore, in the conventional example, a heat insulating material 10 such as glass wool was inserted between the outer shell 8 and the firing chamber 1 to lower the temperature of the outer surface of the outer shell 8.
発明が解決しようとする問題点
しかし、第３図のような構成では、練り羽根３
を回転して所定材料を混練しパン生地とする混練
時に、焼成室１が断熱材で１０でおおわれ、焼成
室１内の熱が逃げないため、機械部およびパン生
地の摩擦熱でパン生地の温度上昇が高い問題点が
あつた。ところで良質パンを作る条件は混練が充
分であることと、混練がパン生地の発酵温度で止
めることであり、従来の混練時にパン生地温度上
昇が高い構成であると、混練をパン生地発酵温度
で止めると混練時間が短時間となり、混練不足と
なつて良質なパンが得られない問題点があつた。Problems to be Solved by the Invention However, in the configuration shown in Fig. 3, the kneading blades 3
During kneading, the baking chamber 1 is covered with a heat insulating material 10 to prevent the heat inside the baking chamber 1 from escaping, which prevents the temperature of the dough from rising due to frictional heat between the mechanical parts and the dough. There was a serious problem. By the way, the conditions for making good quality bread are that the kneading is sufficient and that the kneading is stopped at the fermentation temperature of the bread dough.If the conventional configuration is such that the temperature of the dough rises high during kneading, if the kneading is stopped at the fermentation temperature of the bread dough, the kneading will be stopped at the dough fermentation temperature. There was a problem that the time was short and the kneading was insufficient, making it impossible to obtain high-quality bread.
また、焼成時に蓋９と外かく８とのすき間から
蒸気や熱気がもれて、すき間に触れると熱く、火
傷をしたり蒸気が外かく８等で結露して、水が外
かく表面にたまり、流れ落ちる等の問題点があつ
た。また、ガラスウール等の断熱材１０は、材料
価格の高いものであるとともに、組立時に断熱材
１０の繊維が手についたり、呼吸で肺に入り込む
等のため、特別な部屋を設ける等、あつかいにく
く、組立工数が高くなり、価格が高いという問題
点があつた。 In addition, steam and hot air may leak from the gap between the lid 9 and the outer shell 8 during firing, and if you touch the gap, it will be hot and cause burns, or the steam may condense on the outer shell 8, causing water to accumulate on the outer shell surface. There were problems such as water flowing down. In addition, the insulating material 10 such as glass wool is expensive and difficult to handle, such as by providing a special room, as the fibers of the insulating material 10 may get on your hands during assembly or enter your lungs when you breathe. However, there were problems in that the number of assembly steps was high and the price was high.
問題点を解決するための手段
これらの問題点を解決するため本発明は遮熱板
と外かくとの間の空間上部に排熱穴を設け、２重
構造の蓋体に取付けた排気穴と前記排熱穴を介し
て外気とを連通した構成としたものである。Means for Solving the Problems In order to solve these problems, the present invention provides a heat exhaust hole in the upper part of the space between the heat shield plate and the outer shell, and an exhaust hole attached to the double-layered lid. It is configured to communicate with outside air through the heat exhaust hole.
作 用
この技術的手段による作用は次のようになる。
すなわち、遮熱板と外かくとの間の空間上部に外
気と連通する排熱穴を設けたことで、焼成室の温
度上昇にともなう輻射熱を遮熱板で反射し、また
焼成室と遮熱板との空気層で断熱するとともに、
排熱穴の構成で遮熱板の温度上昇にともなう熱対
流空気のドリフトで底から排熱穴までの空気の流
れが形成され、遮熱板の外かく側の表面と外かく
の内側表面が冷却されて、外かくの表面の温度を
下げるものである。Effect The effect of this technical means is as follows.
In other words, by providing a heat exhaust hole that communicates with the outside air in the upper part of the space between the heat shield and the outer shell, the heat shield reflects the radiant heat that occurs as the temperature of the baking chamber increases, and the heat shield also connects the baking chamber with the heat shield. In addition to insulating the board with an air layer,
Due to the structure of the heat exhaust holes, the drift of thermal convection air as the temperature of the heat shield increases creates an air flow from the bottom to the heat exhaust holes, and the outer surface of the heat shield and the inner surface of the outer It is cooled and lowers the temperature of the outer shell surface.
また、排熱穴による遮熱板表面の強制冷却によ
り、混練時のパン生地の温度上昇を下げることが
できる。 Furthermore, by forced cooling of the surface of the heat shield plate through the heat exhaust holes, it is possible to reduce the temperature rise of the dough during kneading.
実施例
以下、本発明の実施例について第１図および第
２図をもとに説明する。第１図において、１１は
シヤーシーであり、外かくはシヤーシ１に取付け
板金で加工したボデー下１２とボデー下１２に取
付けた樹脂成形したボデー上１３で構成する。シ
ヤーシ１１はモータ１４を取付けてあり、モータ
１４の回転は回転軸に取付けた小プーリ１５にか
けたベルト１６により、シヤーシ１１に圧入した
軸受１７に回転自在に取付けた大プーリ１８に動
力伝達され、大プーリ１８にカシメ等で固定した
コネクター下１９を回転する。底部をシヤーシ１
１に固定した焼成室２０の内部には、パン焼き型
２１があり、パン焼き型台２２により位置固定さ
れる。パン焼き型２１には、コネクター下１９と
当接して回転伝達するコネクター上２２に着脱自
在に設けた練り羽根２３がある。焼成室２０の側
面には固定碍子２４と固定金具２５とのネジ締結
で取付けたヒータ２６と、サーミスタを内部に保
持したセンサー２７が取付けてある。天枠２８は
ボデー上１３にネジ等で取けてある。輻射熱をで
きるだけ反射するように表面コートをほどこした
金属板よりなる遮熱板２９は、焼成室２０の外面
と３〜10mm位のすき間をもたせ上部は天枠２８の
溝部３０に挿入し、天枠２８の端面を当接してで
きる限り熱空気がボデー上１３方向に流出しない
ようにしている。また遮熱板２９の下部は折り曲
げてシヤーシ１１と焼成室２０との間に配置し
て、焼成室２０とシヤーシ１１とのネジ締め結合
により、固定している。遮熱板２９とボデー下１
２、ボデー上１３との空間上部にある天枠２８に
は外気と連通する排熱穴３１が設けてある。Embodiments Hereinafter, embodiments of the present invention will be described with reference to FIGS. 1 and 2. In FIG. 1, reference numeral 11 denotes a chassis, and the outer body consists of a lower body 12 attached to the chassis 1 and machined from sheet metal, and an upper body 13 attached to the lower body 12 and molded from resin. A motor 14 is attached to the chassis 11, and the rotation of the motor 14 is transmitted to a large pulley 18 rotatably attached to a bearing 17 press-fitted into the chassis 11 through a belt 16 that is placed around a small pulley 15 attached to a rotating shaft. Rotate the lower connector 19 fixed to the large pulley 18 by caulking or the like. Seal the bottom 1
Inside the baking chamber 20 fixed at 1, there is a bread baking mold 21, which is fixed in position by a bread baking mold stand 22. The bread baking mold 21 has a kneading blade 23 detachably provided on the upper connector 22 which contacts the lower connector 19 and transmits rotation. A heater 26 is attached to the side surface of the firing chamber 20 by screwing a fixed insulator 24 and a fixing metal fitting 25, and a sensor 27 having a thermistor held inside is attached. The top frame 28 is attached to the top 13 of the body with screws or the like. A heat shield plate 29 made of a metal plate whose surface is coated to reflect as much radiant heat as possible is inserted into the groove 30 of the top frame 28 with a gap of about 3 to 10 mm from the outside of the baking chamber 20, and the top part is inserted into the groove 30 of the top frame 28. The end faces of 28 are brought into contact with each other to prevent hot air from flowing out in the direction 13 on the body as much as possible. Further, the lower part of the heat shield plate 29 is bent and placed between the chassis 11 and the firing chamber 20, and the firing chamber 20 and the chassis 11 are fixed by screwing together. Heat shield plate 29 and lower body 1
2. A heat exhaust hole 31 communicating with the outside air is provided in the ceiling frame 28 located above the space with the upper body 13.
さらに、焼成室２０の上に焼成室間を形成する
焼成蓋３２が蓋下３３に弾力的に取付けてあり、
蓋下３３は蓋上３４にネジ締め結合している。焼
成蓋３４には、イースト容器３５が取付けてあ
り、イースト容器３５のパン焼き型２１の開口方
向にある孔には弁３６が閉方向でバネでふせいし
て、開閉自在に取けてあり、弁３６の一端には弁
レバー３７がある。蓋上３４にはソレノイド３８
が取付けてあり、そのプランジヤーの先端にレバ
ー３９を、動作自在に取付け、動作時には弁レバ
ー３７と当接動作して弁３６を開く構造となつて
いる。 Furthermore, a firing lid 32 forming a space between the firing chambers above the firing chamber 20 is elastically attached to a lower lid 33.
The lower lid 33 is connected to the upper lid 34 by screwing. A yeast container 35 is attached to the baking lid 34, and a valve 36 is attached to a hole in the yeast container 35 in the opening direction of the bread baking mold 21 and is closed with a spring in the closing direction so that the valve 36 can be opened and closed. At one end of 36 is a valve lever 37. There is a solenoid 38 on the lid 34.
A lever 39 is movably attached to the tip of the plunger, and when in operation, it comes into contact with the valve lever 37 to open the valve 36.
蓋上３４と蓋下３３との間に排気ガイド４０を
サンドイツチで固定してあり、排気ガイド４０の
下方の蓋下３３は開口している。また焼成蓋３２
には、蒸気穴４１が設けてある。 An exhaust guide 40 is fixed between the upper lid 34 and the lower lid 33 with a sander bench, and the lower lid 33 below the exhaust guide 40 is open. Also, the baking lid 32
A steam hole 41 is provided in the.
次に本実施例の動作を説明すると、パン焼き型
２１内に水、小麦粉、砂糖、塩等の材料を入れ、
回路（図示せず）上部にあるパネル４２を操作す
ると回路の動作によりまずモータ１４を回転さ
せ、動力伝達により練り羽根２３を回転して材料
を混練する。混練が終了するとねかしに入り、終
了までの設定時間がくると、ソレノイド３８が動
作して弁３６が開き、イースト４３が、パン焼き
型２１内に落下する。再度、モータ１４が回転し
て材料を混練する。混練が終了するとヒータ２６
を通電して、パン焼き型２１を温調して１次発
酵、２次発酵、成形発酵と進む。この各発酵間に
はモータ１４を少し回転してガス抜きを行つてい
る。成形発酵後、発酵したパン４４をモータ２６
を通電して焼成し、終了するとブザーが鳴り出来
あがりを知らせるという混練から焼成まで自動的
に行ない材料を入れるだけでパンをつくる。 Next, to explain the operation of this embodiment, ingredients such as water, flour, sugar, and salt are placed in the bread baking mold 21.
When the panel 42 at the top of the circuit (not shown) is operated, the motor 14 is first rotated by the operation of the circuit, and the kneading blades 23 are rotated by power transmission to knead the material. When the kneading is completed, the yeast 43 enters the kneading pan, and when the set time for kneading has elapsed, the solenoid 38 is activated, the valve 36 is opened, and the yeast 43 falls into the baking mold 21. The motor 14 rotates again to knead the materials. When the kneading is finished, the heater 26
Electricity is applied to control the temperature of the bread baking mold 21, and the process proceeds through primary fermentation, secondary fermentation, and forming fermentation. Between each fermentation, the motor 14 is slightly rotated to remove gas. After forming and fermenting, the fermented bread 44 is transferred to the motor 26.
Electricity is applied to bake the bread, and when the process is complete, a buzzer sounds to notify the baker that the bread is ready.The bread is made automatically by simply adding the ingredients.
ここで、遮熱板２９とボデー下に、ボデー上１
３との間の空間上部に外気と連通する排熱穴３１
を設けたことにより焼成室２０のヒータ２６通電
による温度上昇にともなう輻射熱を反射の良好な
表面コートをほどこした金属板の遮熱板２９によ
り反射し、また焼成室２０との遮熱板２９との間
の３〜10mmの空気層で断熱するとともに、排熱穴
３１の構成により、遮熱板２９の温度上昇にとも
なうボデー下にボデー上１３と遮熱板２９の空間
にある空気の熱対流によるドリフトで、底部から
排熱穴３１までの空気の流れが形成され特に遮熱
板２９の表面の温度が、底部から吸い込む外気に
より冷却され同時に、ボデー下に、ボデー上１３
の外かくも冷却して、加熱された空気は排熱穴３
１を通り、排気ガイド４０から外に放出され、外
かくの温度を下げて、人が容易に触れても火傷を
しないものである。 Here, between the heat shield plate 29 and the bottom of the body,
A heat exhaust hole 31 communicating with the outside air is provided in the upper part of the space between 3 and 3.
By providing this, the heat shield plate 29, which is a metal plate with a highly reflective surface coating, reflects the radiant heat that occurs as the temperature rises due to the energization of the heater 26 in the firing chamber 20. In addition to insulating with an air layer of 3 to 10 mm between them, the configuration of the heat exhaust holes 31 prevents heat convection of the air in the space between the upper body 13 and the heat shield plate 29 under the body as the temperature of the heat shield plate 29 increases. Due to the drift, an air flow is formed from the bottom to the heat exhaust hole 31, and the temperature of the surface of the heat shield plate 29 in particular is cooled by the outside air sucked in from the bottom.
The heated air is then cooled and heated through the heat exhaust hole 3.
1, and is discharged to the outside from the exhaust guide 40, lowering the temperature of the outer shell so that even if a person easily touches it, it will not cause burns.
また、排熱穴３１による遮熱板２９表面の強制
冷却により混練時の機械部分およびパン生地の摩
擦熱によるパン生地の温度上昇を、焼成室２０を
介して下げることができる。この効果により良質
なパンを作る条件であるパン生地を発酵温度まで
充分に混練することが可能となるものである。 Further, by forced cooling of the surface of the heat shield plate 29 by the heat exhaust holes 31, the temperature rise of the bread dough due to frictional heat between the mechanical parts and the dough during kneading can be reduced through the baking chamber 20. This effect makes it possible to sufficiently knead the bread dough up to the fermentation temperature, which is a condition for producing high-quality bread.
また、特に焼成中、蒸気穴４１より焼成室２０
内の高温の蒸気および蒸気が、排気ガイド４０に
向かい高速で流出して外気に出るが、この蒸気お
よび熱気の高速な流れが、排熱穴３１から出る熱
気をいわゆるベンチユリー効果で吸いよせる効果
が出て、遮熱板２９とボデー下に、ボデー上１３
の外かくとの空間での熱立気の流れ量が増大し、
冷却が増大するものである。さらに、排熱穴３１
から出る熱空気の温度は、蒸気穴４１から出る蒸
気および熱気よりはるかに温度が低いために、排
熱穴３１から出る熱空気により蓋下３３が冷却さ
れて、蓋上３４の外かく温度を低下させる効果と
排気ガイド４０から放出される蒸気および熱気の
温度も低下させ、火傷や、蓋上３４に物をおいた
時の異常を防止するものである。 In addition, especially during firing, the firing chamber 20 can be opened from the steam hole 41.
The high-temperature steam and steam inside the exhaust guide 40 flow out at high speed and exit to the outside air, but this high-speed flow of steam and hot air has the effect of sucking up the hot air exiting from the heat exhaust hole 31 by a so-called ventilly effect. Come out, heat shield plate 29, under the body, on the body 13
The amount of hot air flowing in the outside space increases,
Cooling is increased. Furthermore, the heat exhaust hole 31
Since the temperature of the hot air coming out from the steam hole 41 is much lower than the steam and hot air coming out from the steam hole 41, the lower lid 33 is cooled by the hot air coming out from the heat exhaust hole 31, and the temperature of the outside of the upper lid 34 is lowered. This also lowers the temperature of the steam and hot air released from the exhaust guide 40, thereby preventing burns and abnormalities when something is placed on the lid 34.
発明の効果
前記実施例の説明より明らかなように本発明は
遮熱板と外かくとの間の上部に外気と連通する排
熱穴を設け、２重構造の蓋体に取付けた排気ガイ
ドと前記排熱穴と外気とを連通したことで、簡単
な構成で外かくの温度を下げて人が容易に触れて
もヤケド等がない安全性の高いものである。Effects of the Invention As is clear from the description of the above embodiments, the present invention provides a heat exhaust hole that communicates with the outside air in the upper part between the heat shield plate and the outer shell, and an exhaust guide attached to the double-layered lid. By communicating the heat exhaust hole with the outside air, the temperature of the outside air can be lowered with a simple structure, and even if a person easily touches it, there will be no burns or the like, making it highly safe.
また、混練時のパン生地温度上昇を冷却するこ
とで低減し、混練時間を伸ばし良く混練したパン
生地をつくり良質なパンができる性能向上をはか
ることができる。また組立が容易でしかも材料が
安価であり、コスト低減をはかるものである。 Furthermore, temperature rise in bread dough during kneading can be reduced by cooling, the kneading time can be extended, and well-kneaded bread dough can be produced, improving the ability to produce high-quality bread. Furthermore, it is easy to assemble and the materials are inexpensive, thus reducing costs.
また、蓋体の外かくの温度を低下させ、排気ガ
イドから出る蒸気および熱気の温度も低下させ
て、安全性の向上をはかつたものである。 Furthermore, the temperature of the outer cover of the lid is lowered, and the temperature of steam and hot air discharged from the exhaust guide is also lowered, thereby improving safety.
第１図は本発明の一実施例の自動製パン機の断
面図、第２図は本発明のその局部断面図、第３図
は従来の自動製パン機の断面図である。
２０……焼成室、２１……パン焼き型、２３…
…練り羽根、２６……ヒータ、２９……遮熱板、
３１……排熱穴、３２……焼成蓋、３３……蓋
下、３４……蓋上、４０……排気ガイド、４１…
…蒸気穴。
FIG. 1 is a sectional view of an automatic bread maker according to an embodiment of the present invention, FIG. 2 is a partial sectional view of the automatic bread maker according to the present invention, and FIG. 3 is a sectional view of a conventional automatic bread maker. 20...Baking chamber, 21...Bread baking mold, 23...
... Kneaded blade, 26 ... Heater, 29 ... Heat shield plate,
31... Heat exhaust hole, 32... Baking lid, 33... Lid bottom, 34... Lid top, 40... Exhaust guide, 41...
...Steam hole.
Claims (1)
構成される加熱装置とパン焼き型とモータにより
伝達駆動される練り羽根で構成される混練装置
と、加熱装置と混練装置を囲む外かくと、焼成室
と外かくとの間にあり焼成室の一部を囲む遮熱板
と、遮熱板と外かくとの間の空間上部に排熱穴と
を備え、天面に開閉自在で２重構造の蓋体を備
え、蓋体下側の蓋体下と前記焼成室の天面との空
間に前記蓋体に取付けた排気穴を設け、前記排気
穴と前記排熱穴と外気とを連通して配置した自動
製パン機。1 A heating device consisting of a baking chamber with a bread baking mold inside, a heater, a kneading device consisting of a kneading blade that is transmitted and driven by the bread baking mold and a motor, an outer layer surrounding the heating device and the kneading device, and a baking chamber. A double-layered structure that can be opened and closed on the top surface has a heat shield plate that surrounds a part of the firing chamber between the heat shield plate and the outer shell, and a heat exhaust hole in the upper part of the space between the heat shield plate and the outer shell. A lid is provided, an exhaust hole attached to the lid is provided in a space between the bottom of the lid and the top surface of the firing chamber, and the exhaust hole and the heat exhaust hole are communicated with outside air. Automatic bread making machine installed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30203386A JPS63154120A (en) | 1986-12-18 | 1986-12-18 | Automatic bread maker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30203386A JPS63154120A (en) | 1986-12-18 | 1986-12-18 | Automatic bread maker |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63154120A JPS63154120A (en) | 1988-06-27 |
| JPH0420332B2 true JPH0420332B2 (en) | 1992-04-02 |
Family
ID=17904096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP30203386A Granted JPS63154120A (en) | 1986-12-18 | 1986-12-18 | Automatic bread maker |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63154120A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040045419A1 (en) * | 2002-09-10 | 2004-03-11 | Bryan William J. | Multi-diamond cutting tool assembly for creating microreplication tools |
| DE102013221395A1 (en) | 2013-04-03 | 2014-10-09 | Ks Kolbenschmidt Gmbh | Machining process for axially low trapezoidal rings for pistons of internal combustion engines |
-
1986
- 1986-12-18 JP JP30203386A patent/JPS63154120A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63154120A (en) | 1988-06-27 |
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