This class comprises apparatus for preparing, treating and
preserving substances (foods) intended to be eaten and drunk by
human beings, or animals for their nourishment and not provided
for elsewhere.
Brushing, Scrubbing, and General Cleaning, for apparatus for removing materials by a draft or current
of air, stem, or other gaseous fluid, and for apparatus for brushing,
beating, scraping, wiping, shooting or use of a squeegee, with or
without the use of liquids particularly
subclasses 3.1+ , for treating fruit, vegetables, meat or eggs.
Textiles: Fiber Preparation, for apparatus for isolating and manipulating fibers so
as to place them in condition for the purpose for which they are
to be utilized, particularly
subclasses 2+ .
Drying and Gas or Vapor Contact With Solids, will take other than cooking apparatus,
subclasses 329+ for a process of contacting treated material with
a solid or liquid agent.
Static Structures (e.g., Buildings), appropriate subclasses for mere storage structure
e.g., storage bins but having no additional means peculiar to food
preservation.
Cutting, for general cutting or severing of that class (83)
type. This class (99) requires separation of different portions
of food or apparatus that recognizes the food, e.g., means to hold
a vegetable so the stem-end is cut off.
Presses, for presses not elsewhere provided for. See this class
(99) for devices for removing the juices from citrus fruit where
a reaming action is employed, such action is employed, such action
being deemed inherent in a pair of rolls where the rolls are driven
at different speeds. Also
subclasses 94+ of Class 100 for presses not elsewhere provided
for combined with means for cutting, breaking, piercing or comminuting.
Stoves and Furnaces, for a food support device of all types combined with a
stove or other general heating structure involving the combustion
of fuel and not limited in their use to the application of heat
to the food on the claimed food support, for a shelf, tray, or receptacle
type support, not necessarily limited to use with foods, combined
with heat or vapor enclosures, and either with or without heat, steam,
or vapor generating means, and a vessel, containing, or capable
of containing, a liquid and structurally modified to facilitate
the heating of the contents of the vessel or combined with a combustion
heat generator;
subclass 14 for a broiling attachment for the stove, subclasses
19+ for a cooking oven, subclass 41 for a gas cooking stove
having a broiler, subclass 51 for a liquid fueled cooking stove
having a drip pan or receptacle, subclass 59 for a specially designed
knock-down camp stove for tent heating, subclass 59.5 for a heat
or smoke generating stove to protect an orchard from frost, subclass
200 for a transparent panel for a stove door or window, subclasses
273+ for a domestic oven, subclasses 285+ for
a stove or furnace dampener or subclasses 344+ for a water
heater.
Fluent Material Handling, With Receiver or Receiver
Coacting Means, for apparatus for filling receivers with fluent
material with treatment as provided in the class definition of that class
(141), in Lines With Other Classes, "Treatment Classes."
Conveyors: Power-Driven, for a conveyor structure, a conveyor provided with means adapting
the conveyor to transport a material or an article between points
having unlike fluid pressures, or a conveyor combined with an enclosure
for all or a part of the conveyor even though the enclosure is designated
by a particular name, but where no significant structure or cooperation
of the enclosure is claimed;
subclasses 343.1+ for a load supporting conveyor portion that is
retarded or stopped with a load at station without being disconnected
from a remainder of a continuously moving conveyor or subclasses
373+ a conveyor for changing attitude of an item relative
to its conveyed direction.
Electric Heating, for a food support device of all types combined with an
electric stove or other general electrical heating structure not limited
in its use to the application of heat to the food on the claimed
food support, a shelf, tray, or receptacle type support not necessarily limited
to use with foods combined with a particular electrical heat generator
that may include a heat or vapor enclosure;
subclasses 385+ for a heating device combined with container, enclosure,
or support for material to be heated, subclasses 600+ for
inductive heating, subclasses 678+ microwave heating, or
subclasses 764+ for capacitive dielectric heating.
Solid Material Comminution or Disintegration, appropriate subclasses for the comminution of food
substances and such combinations of other treatment therewith as
are provided for in Class 241. See Lines With Other Classes and Within
This Class, in the class definition of that class (241) for a complete
statement of the line.
Work Holders, appropriate subclasses. Class 269 is the residual
locus for patents to a device for clamping, supporting and/or
holding an article in position to be operated on or treated.
Material or Article Handling, for a conveyor combined with an enclosure or tank provided with
means facilitating or fluid pressure sealing the entry and/or
exit of the conveyor to or from the enclosure or tank, even though
the latter is designated by a particular name or is stated to contain
a treating fluid, but where no structure of the enclosure or tank
is claimed other than that necessary to effect the handling of the material;
subclasses 147+ for the combination of a chamber of a type utilized
for a heating function and material charging or discharging means
therefor, and subclass 287 for the combination of a static receptacle
of a material conditioning type and means to move, or facilitate the
movement of, material to, within, or from the receptacle.
Chemical Apparatus and Process Disinfecting, Deodorizing,
Preserving, or Sterilizing, for general disinfecting, deodorizing, preserving, or
sterilizing of materials and articles.
Abrading, for an abrading process or apparatus of general
application. For example, included in Class 451 is a grain tumbling
device which presents no abrasive or other material removing surface
to the grain wherein abrading is effected by mutual engagement of
the grains with each other. However, note that a grain container
that is either stationary or moving is included in Class 99 when
provided with a grain contacting member which moves the grain in
the container for the disclosed purpose of removing the husk or
adhering impurities, even if using an abradant.
Butchering, appropriate subclasses, for apparatus for killing
and dressing animals for food, for linking and stuffing of sausages,
for cleaning intestines, and for tendering meat.
Organic Compounds,
subclasses 8+ for extraction of oils from vegetable material
and from animal fats.
SECTION III - GLOSSARY
Terms in the definitions of this class followed
by an asterisk(*) will be found to be defined in this section.
ACCESS
The term "access" is intended to include
a cutting means which (a) makes an incision (usually at a point
adjacent either the stem or tip of the food) for the purpose of allowing
the same means and/or another means to separate the core-pit* from
the interior of the food; or, (b) impales the food (and, the place
of entry of the impaling means frequently is used for the same purpose
as the incision in (a), immediately above); or, (c) halves the food
(and, once the food is "halved", an easier "access" is
obtained to separate the core-pit, seeds, inner membranes, etc.)
BLOSSOM-END
This expression relates to the surface area of food at
the location of the natural attachment to the food of the flower
or calyx of food such as a cherry or strawberry and may also include
a small portion of adjacent skin; the expression is arbitrarily
extended to include the tip or root of food such as a turnip or
potato.
CORE-PIT
That portion of an article of food that is located in
and around the geometrical center of the food; however, the outer
periphery of the core-pit is NOT necessarily equidistant for the
outer periphery of the food, (e.g., a generally ellipsoidal "pit" in
a generally spherical peach). Further, in some varieties of food
(e.g., a relatively small variety of apple) a drilling or punch-die
type means which may remove a substantially right circular cylinder
section, when aligned with the stem-blossom axis of the apple, will
usually remove not only the seed pocket but also that portion of
the apple containing matter connected to both the stem and blossom
ends of the apple. Thus, the core-pit portion may include a central portion
only, or a central portion plus a right-circular-cylinder section
containing the central portion.
CORE-PIT
This expression usually precedes the word "means",
and is intended to comprehend a "mechanical treatment" which
contacts all or a portion of the core-pit and then severs, tears
away, separates, and/or removes the core-pit from the remaining
portion of the food.
DISJOIN (DISJOINING)
These expressions are used to indicate that one portion of
a naturally occurring article of food is detached or disunited from
an immediately adjacent portion of the food without necessarily
being spatially separated to a significant extent. For example:
rolling, with some slight pressure, a hard-boiled fowl egg will
disunite at least part of the bond between the outer shell* and
the interior of the egg; however, unless the shell is totally removed,
the membrane between the shell and the interior egg portions keeps
the shell attached. Thus, at least portions of the shell have been
disjoined from the inner portions although the same, or other portions
of the shell, have not been spatially separated from the inner portions.
EDIBLE
An object that is subject to consumption by an human
or animal by chewing or masticating prior to swallowing.
FOOD
A man-made or naturally-occurring discrete article consumable
by animals or humans for nourishment.
GRAIN
This term is interpreted to include those seeds to which the
term is ordinarily applied, e.g., wheat, oats, cottonseed, corn,
coffee beans, barley, etc., and to exclude larger vegetables such
as beets, nuts, potatoes, etc.
HULL or HULLING
These expressions are treated as being species of skin* disjoining*;
however, an exception is recognized, as follows: Grain-hulling equates
a covering of dirt or similar impurities, with the naturally occurring
outer covering of grain*.
REMOVE
To spatially separate significantly one portion of food from
another.
SEED
A discrete article, constituting a propagative part of
a naturally-occurring edible food, usually found in or near the
core-pit area. As to human consumption, it is frequently "waste";
but, as to the reproduction of the species, it is essential.
SHELL
Shell includes those outer coverings of articles of food which
fracture upon impact, as distinguished from those outer coverings
that yield upon impact. Prime example of foods having fractile and/or
fracturable outer coverings are fowl eggs and nuts.
SKIN
That portion of the outer periphery of an article of
food that is dissimilar with respect to the inner portion of the food
in at least one (and usually several) of the following respects:
color, consistency, density, firmness, flexibility, hardness, texture
("rough" vs. "slick" to the touch),
and toughness (resistance or lack of resistance to "tearing").
STEM-END
This expression relates to the surface area of food at
the location of the natural attachment to the food of a stalk, stem,
branch, vine or cap that supports an article of food such as a cherry
or strawberry and may also include a small portion of the adjacent
skin; the expression is arbitrarily extended to include the area
of attachment of the sprout, leaf, stalk or foliage of food such
as a potato.
STEMMING
This expression is arbitrarily assigned as being generic to
the separation of items such as a blossom, leaf, root, tip, or similar
portion of a naturally occurring food, in addition to connoting
the separation of a stem.
Chemistry: Electrical and Wave Energy, appropriate subclasses for apparatus for electrical
treatments of alcoholic or other beverages or alcoholic or other
liquids.
Chemistry: Molecular Biology and Microbiology,
subclasses 289.1+ for apparatus that includes means for carrying
out propagations of yeasts, or other living ferments, or diastatic mashings
or other fermentations, or germinating seeds, or preparing malt, or
preserving or treating, or containing yeasts or other living ferments,
or treating products of fermentations, or preparing materials for
use in propagating yeasts or other living ferments, or for use in
fermentations.
This subclass is indented under subclass 275. Apparatus which includes means that is adapted and designed
for carrying out primary (first) ethyl alcoholic fermentations,
combined with means for preparation of the material or treatment
of the product to make a beverage or combined with both material
preparation and product treatment to form a beverage or beverage
intermediate.
This subclass is indented under subclass 275. Apparatus which includes means for treating products of
primary (first) ethyl alcoholic fermentations for the purpose of
making beverages, or beverage intermediates, therefrom.
Chemistry: Electrical and Wave Energy,
subclass 194 and appropriate indented subclasses for apparatus
for electrolytic treatment of alcoholic beverages.
Liquid Purification or Separation, appropriate subclasses, for separation of solid matter
from liquids, especially
subclasses 348+ for filters, and subclasses 513+ for gravitational
separators.
This subclass is indented under subclass 277. Apparatus especially adapted for aging, refining, and purifying
alcoholic beverages and potable alcohols.
(1)
Note. For electrolytic apparatus for aging, refining, or purifying
alcoholic beverages, see Class 204, Chemistry: Electrical and Wave
Energy, subclass 194 and appropriate indented subclasses.
This subclass is indented under subclass 275. Apparatus which includes means for hopping, or preparing
hop-extracts, or making or purifying worts, or otherwise preparing
materials for primary (first) ethyl alcoholic fermentations.
Chemistry: Molecular Biology and Microbiology,
subclasses 289.1+ , particularly 291.1+, for apparatus for carrying
out diastatic mashings or other operations that involve, or are subsequent
or prior to, fermentations of any kind.
This subclass is indented under subclass 275. Apparatus for subjecting a material containing an extractable
or infusible beverage substance to the action of an extracting or
infusing fluid which is usually at an elevated temperature.
Chemical Apparatus and Process Disinfecting, Deodorizing,
Preserving, or Sterilizing,
subclasses 255+ for apparatus for dissolving, leaching, or extracting
a soluble constituent of a nonbeverage material.
This subclass is indented under subclass 279. Infusion apparatus provided with means to initiate, maintain
and/or terminate an operation thereof in accordance with
the functioning of timing means and/or condition responsive means.
(1)
Note. For purposes of this classification, the timing mechanism
must be of the chronometric type, normally found, per se, in Class
368, Horology: Time Measuring Systems or Devices, and not mere cycling
means, such as a cam device.
This subclass is indented under subclass 281. Infusion apparatus wherein the contact of the infusing fluid
and the infusive material is initiated, controlled or terminated
by a time or condition responsive device.
This subclass is indented under subclass 280. Infusion apparatus wherein the contact of the infusing fluid
and the infusive material is initiated, controlled, or terminated
by a time or condition responsive device.
This subclass is indented under subclass 279. Infusion apparatus which is adapted for a different use,
either as another type of beverage infuser or as any other device
by means of a modification of its adjustment, assembly, or position.
This subclass is indented under subclass 279. Infusion apparatus, including means for gauging, signalling,
indicating, testing, or facilitating the visual inspection, of,
the beverage, the beverage material, or the existence or occurrence
of some condition usually relating to the infusing operation.
Stoves and Furnaces, limited to heating food,
subclass 388.1 for a fluid fuel burner other than a top-accessible liquid
heating vessel and an indicator or signaler feature.
Communications: Electrical, appropriate subclasses for electrical signaling systems,
especially
subclass 603 for a signal automatically responsive to the condition
of a fluent material, and subclasses 309.16-309.9 for a timer controlled
signal.
This subclass is indented under subclass 279. Infusion apparatus combined with means for subjecting the
infusible material or infusing liquid to an operation or manipulation,
other than heating and prior to infusive contact therebetween, which
modifies either the physical or chemical state of the material or
liquid.
(1)
Note. The prior operations of roasting and/or grinding
are here included.
This subclass is indented under subclass 279. Infusion apparatus, including means for stirring, commingling,
or compressing, the infusible materials during the infusing operation usually
to facilitate formation of the infusion.
Presses,
subclasses 73+ for presses, not elsewhere provided for, having means
to add material to the pressed material where the material added
is liquid or steam.
This subclass is indented under subclass 279. Infusion apparatus including one or more food heating or
cooking devices combined with beverage infusing apparatus.
This subclass is indented under subclass 279. Infusion apparatus, including mechanism for delivering infusible
material, i.e., material containing the extractable substances into,
or withdrawing infusible material from the extracting zone.
(1)
Note. The flushing out of adherent infusible material by a
washing fluid is here included.
This subclass is indented under subclass 279. Infusion apparatus of the type in which infusing liquid
is forced from a heating and storage vessel, by the pressure of
the vapor evolved during a heating operation through a suitable channel
into an extraction vessel and is then caused to revert to the heating
and storage vessel, through substantially the same channel, by either
gravity alone or in conjunction with the vacuum produced in the
heating and storage vessel incident to the condensation of the vapors
therein.
(1)
Note. These devices are frequently fabricated of glass and
are sometimes referred to as "glass coffee makers".
Pipe Joints or Couplings,
subclasses 19+ for a joint between spaced plates (e.g., between
the walls of two vessels), and subclasses 223+ for a flexible
joint between rigid members.
This subclass is indented under subclass 279. Infusion apparatus of the type in which (1) the infusible
material is subjected to the action of a vaporized liquid, usually
steam, (2) the infusible material is contacted with condensate of the
infusing fluid, or (3) the infusing device is provided with some
special means to extract the heat of vaporization of, or to receive
the condensate of, either the infusing fluid or a volatile constituent
of the infusible material.
Stoves and Furnaces, limited to heating food,
subclasses 369 through 369.3for a steam chamber for food or subclasses 381.1
and 382.1 for an open-top liquid heating vessel that may include
a lid having a condenser for steam from the vessel.
This subclass is indented under subclass 293. Infusion apparatus in which separate means are provided
to contact the infusible material with both a liquid and a vapor.
This subclass is indented under subclass 279. Infusion apparatus modified to accept infusible material
associated in a vendable, disposable, or single use infusing package
or receptacle.
This subclass is indented under subclass 279. Infusion apparatus having oppositely disposed vessels communicating
through an infusion chamber, and means whereby (1) the apparatus may
be selectively positioned with either vessel in the subjacent position,
(2) one vessel may be detached from the other vessel and placed,
top surface down, on an appropriate support, or (3) the apparatus
may be tilted to cause the completed or partially completed beverage
to pass or repass through the infusion chamber.
This subclass is indented under subclass 279. Apparatus in which the infusible material is carried by
a piston closely fitted within an elongated chamber containing infusing
fluid so that movement of the piston requires passage of the infusing
fluid through the infusible material.
This subclass is indented under subclass 279. Infusion apparatus, including (1) two or more surfaces,
receptacles, or compartments, for the reception of the infusible
material for a single beverage, or (2) one or more surfaces, receptacles,
or compartments, for the reception of infusible material provided
with additional means for separating solid material from the beverage.
This subclass is indented under subclass 279. Infusion apparatus in which means are provided to vary or
adjustably determine the duration or character of contact between
the infusible material and the infusing fluid, other than by manipulation
of the infusible material or the supply of infusing fluid.
This subclass is indented under subclass 279. Infusion apparatus, including means to conduct or deflect
infusing liquid toward the infusible material for contact therewith.
This subclass is indented under subclass 300. Infusion apparatus wherein a body of liquid is arranged
in the liquid supply so as to prevent escape through the supply
of vapors present in the infusor.
This subclass is indented under subclass 300. Infusion devices wherein pressure means are provided to
induce flow of infusing liquid through the infusible material.
(1)
Note. Vacuum means for inducing flow are here included.
This subclass is indented under subclass 302. Infusion apparatus wherein the direction of flow of infusing
liquid through the infusible material is contrary to the action
of gravity.
This subclass is indented under subclass 300. Infusion apparatus wherein the flow of infusing fluid through
the infusible material is due to the weight of the liquid which
is in contact with the material.
This subclass is indented under subclass 304. Infusion apparatus wherein means are provided to vary or
adjust the rate of liquid supply or to determine the total quantity
of liquid supplied.
This subclass is indented under subclass 304. Infusion apparatus, wherein the liquid supply in its entirety
consists of a vessel of sufficient size to contain substantially
the entire charge of liquid and apertured to permit a restricted
gravity discharge thereof upon the infusible material positioned
therebelow.
This subclass is indented under subclass 304. Infusion apparatus, wherein the liquid supply includes means
for elevating or otherwise propelling the liquid.
This subclass is indented under subclass 307. Infusion apparatus wherein liquid after contact with the
infusible material is returned to the liquid supply means for reuse
in again contacting the infusible material.
This subclass is indented under subclass 308. Infusion apparatus, wherein means are provided for supplying
at will either unprocessed liquid or partially infused beverage.
This subclass is indented under subclass 308. Infusion apparatus wherein liquid is delivered upwardly
through a conduit surrounded by a bed of infusible material and
is allowed to gravitate upon the infusible material.
This subclass is indented under subclass 310. Infusion apparatus wherein means are provided to discharge
liquid in excess of a desired height above the infusible material.
Stoves and Furnaces, limited to heating food,
subclasses 383.1 through 386.1for an open-top liquid heating vessel that may
include a lid having a collecting, directing, or shielding feature
for overflow or spatter of the liquid.
This subclass is indented under subclass 310. Infusion apparatus including means to facilitate the spreading
of liquid over the area of the infusible material, frequently by
means of perforated spreader plates.
This subclass is indented under subclass 307. Infusion apparatus wherein liquid is delivered upward through
a conduit surrounded by a bed of infusible material and is allowed
to gravitate upon the infusible material.
This subclass is indented under subclass 313. Infusing apparatus including means to facilitate the spreading
of liquid over the area of the infusible material, frequently by
means of perforated spreader plates.
This subclass is indented under subclass 307. Infusion apparatus including means to facilitate the spreading
of liquid over the area of the infusible material, frequently by
means of perforated spreader plates.
This subclass is indented under subclass 279. Infusion apparatus wherein there is provided a beverage
vessel having associated therewith a space or support for infusible
material.
This subclass is indented under subclass 316. Infusion apparatus in which the support for the infusible
material includes a perforated or otherwise pervious receptacle
within but distinct from the beverage vessel.
This subclass is indented under subclass 317. Infusion apparatus wherein the inner pervious receptacle
is arranged so that its position, relative to the outer beverage
vessel or the liquid therein, can be varied.
(1)
Note. Mere removability of the inner receptacle is construed
as being neither movable nor adjustable within the definition of
this subclass.
This subclass is indented under subclass 318. Infusion apparatus in which the pervious receptacle can
be moved or adjusted in a straight vertical path.
This subclass is indented under subclass 319. Infusion apparatus in which the means for positioning the
pervious receptacle includes a buoyant element.
This subclass is indented under subclass 317. Infusion apparatus in which the pervious receptacle includes
a flexible, nonmetallic fabric in its construction.
This subclass is indented under subclass 317. Infusion apparatus in which means are provided for supporting
the pervious receptacle from the top or sides of the beverage vessel.
Liquid Purification or Separation,
subclass 282 for particulate material separators with a movable
cartridge; subclasses 314+ for spaced filters, and subclasses
323.1+ for plural distinct filters of more general utility.
Food or Edible Material: Processes, Compositions,
and Products,
subclasses 77+ , for the combination of an infusion receptacle
and a food material, also tea bags, per se.
This subclass is indented under subclass 275. Device wherein the beverage or beverage intermediate is
contacted by an aeriform fluent substance (other than ambient atmosphere).
This subclass is indented under subclass 323.9. Device wherein means is provided to select a portion of
the treated cereal having a predetermined size and discharge the
same from the treating zone, independently of, or to the exclusion
of, that portion of the material not selected.
This subclass is indented under the class definition. Device including apparatus specifically adapted for the
preparation or treatment of acetic acid derived from fermentation.
Chemistry: Molecular Biology and Microbiology, for fermentation processes and apparatus; see the
definition of Class 435, under II, B (1) Note, in the reference
to Class 99, for the line between Classes 99 and 435.
This subclass is indented under subclass 323.1. Device wherein the gas treating means is carbon dioxide
or other carbonating substance; and in addition a liquid or solid
substance is applied which affects the taste of the carbonated beverage.
This subclass is indented under subclass 275. Device including means which make a beverage by combining
a mixture which includes a constituent heated above the ambient
temperature, or raises the temperature of a beverage.
This subclass is indented under the class definition. Device; including apparatus adapted to subject cereal to
sudden changes in pressure to disrupt the same and produce an expanded
or inflated product.
Cleaning and Liquid Contact With Solids, and the notes thereto for apparatus for cleaning
grain or applying liquid to grain that class (134) for the line.
Paper Making and Fiber Liberation,
subclass 247 for apparatus including a fibrous material digester
including means to subject the material to sudden changes in pressure
to disrupt the fibers.
This subclass is indented under subclass 323.4. Device designed to pop corn or other cereal by heat treatment
at substantially atmospheric pressure.
(1)
Note. The atmospheric pressure in the definition of this subclass
refers to the ambient conditions in and around the device and the
individual kernel of popcorn. This is to be distinguished from that
heat which penetrates into the interior of a kernel, heats at least
some of the internal fluid to the point of vaporization, and thus
contributes to the bursting of a kernel.
Receptacles, appropriate subclasses for a receptacle, disclosed
as a corn-popping receptacle, but having no structural feature claimed
which is limited thereto.
Agitating, appropriate subclasses for agitating apparatus disclosed
as a corn popping device, but having no claimed limitations restricting
it thereto.
This subclass is indented under subclass 323.5. Device provided with means to initiate, maintain or terminate
the operation in accordance with the functioning of timing means
or condition responsive means.
(1)
Note. For purpose of this classification, the timing mechanism
must be of the chronometric type, normally found, per se, in Class
368, Horology: Time Measuring Systems or Devices.
This subclass is indented under subclass 323.5. Device including means for contacting the cereal with a
condiment, usually salt or butter, prior to, during, or subsequent
to the popping.
This subclass is indented under subclass 323.5. Device, including mechanism for delivering the cereal into,
withdrawing cereal from or transporting the cereal between distinct
points either within or without the heat treating zone.
This subclass is indented under the class definition. Apparatus adapted to receive and support food and subject
it to a heat, or other energy treatment, sufficient to change a
chemical or physical property of the food, the change affecting
the edibility of the food.
Drying and Gas or Vapor Contact With Solids, will take other than cooking apparatus,
subclasses 329+ for a process of contacting treated material with
a solid or liquid agent.
Stoves and Furnaces,
subclasses 1 through 32for a cooking stove, subclasses 19-22 for a cooking
oven, subclasses 34 and 35 for a cooking stove having a steam or
hot water generator, subclasses 273-275 for a domestic oven or subclasses
344-363.1 for a water heater, especially subclasses 369-369.3 for
a steam chamber for food.
Conveyors: Power-Driven,
subclasses 343.1+ for a load supporting conveyor portion that is
retarded or stopped with a load at station without being disconnected
from a remainder of a continuously moving conveyor or subclasses
373+ a conveyor for changing attitude of an item relative to
its conveyed direction.
Special Receptacle or Package,
subclass .5 for infusible material containing receptacles and
packages or subclasses 139+ for a carrier, for potable beverage
containers (e.g., cans, bottles, etc.), having means to space the containers
in a desired arrangement, and additionally having hand or finger engaging
means to pendulously support the containers.
Electric Heating,
subclasses 385+ for a heating device combined with a container,
enclosure or support for material to be heated, especially subclasses 391+ for
an oven heating device.
Handling: Hand and Hoist-Line Implements,
subclass 5 for ear corn holders, subclasses 7+ for
pancake turners, and subclass 26.5 for a hand manipulable discharging
receptacle, frequently used to poach an egg, and subclass 137 for
a hand-held article carrier, especially subclasses 144 and 172 for
a tray or rack having hand-held portions for transporting the tray or
rack.
Material or Article Handling,
subclasses 147+ for the combination of a chamber of a type utilized
for a heating function and material charging or discharging means
therefor, subclasses 217+ for apparatus to move material
between zones having different pressures and inhibiting change in pressure
gradient therebetween, or subclass 287 for the combination of a material
conditioning static receptacle and means to move, or facilitate
the movement of, material to, within, or from the receptacle.
Chemical Apparatus and Process Disinfecting, Deodorizing,
Preserving, or Sterilizing,
subclasses 243+ for a cottonseed cooker, subclasses 261+ for apparatus
to extract a nonbeverage substance from a solid material, or subclasses
292+ for apparatus for sterilizing an article by heat.
Plastic Article or Earthenware Shaping or Treating:
Apparatus, appropriate subclasses for apparatus without working means
for shaping or reshaping edible material into a self-sustaining
product, especially
subclasses 110+ for such apparatus to make a composite edible from
a preform and fluent material or for a meat briquette making means.
This subclass is indented under subclass 324. Cooking apparatus provided with means to initiate, maintain
and/or terminate an operation thereof in accordance with
the functioning of timing means and/or condition-responsive means.
(1)
Note. For purposes of this classification, the timing mechanism
must be of the chronometric type, normally found, per se, in Class
368, Horology: Time Measuring Systems or Devices, and not mere cycling
means, such as a cam device, nor a thermal time delay device, such
as an independently heated thermostat.
Stoves and Furnaces, limited to heating food,
subclass 351.1 for a fluid fuel burner other than a top-accessible liquid
heating vessel and a condition responsive feature, or subclass 374.1 for
an open-top liquid heating vessel that may include a lid and a condition responsive
feature.
Electric Heating,
subclasses 446.1+ for an electrical heating device having an exposed
planar support surface (e.g., hot plate, etc.) having a sensor means
that may also include condition responsive means.
This subclass is indented under subclass 325. Cooking apparatus, in which both the operations of heating
and of manipulating the material are controlled.
This subclass is indented under subclass 327. Cooking apparatus wherein the operations are jointly or
severally under control of both a timing means and a means directly
responsive to a thermal condition usually a thermostatic device.
This subclass is indented under subclass 326. Cooking apparatus wherein both operations are controlled
by means which is directly responsive to a thermal condition, usually
a thermostatic device. Independently heated thermostats which determine
a time interval for a cooking operation are here classified.
This subclass is indented under subclass 325. Cooking apparatus wherein is controlled the operation of
manipulating the fluid which surrounds the food support or receptacle
and functions as a medium for the conduction of heat to the food
material.
(1)
Note. Arrangements where there is a control of heating fluid
not having access to the cooking support or receptacle are not included
here but are placed in those subclasses where there is control of
the heat.
This subclass is indented under subclass 325. Cooking apparatus in which the operation of heating is controlled
either in the generation of heat or in the application of heat to
the food material.
This subclass is indented under subclass 332. Cooking apparatus wherein the heating is additionally controlled
by means directly responsive to a thermal condition, usually a thermostatic
device.
This subclass is indented under subclass 335. Cooking apparatus wherein the food material is withdrawn
from contact with a heated liquid upon the operation of the timing
mechanism.
This subclass is indented under subclass 324. Cooking apparatus having (1) means to insure the concomitant
operation of two or more manually operable controls or operators
each of which control different operations; and/or (2) arrangements
which insure the safety of either the cooking apparatus or the person
operating it by maintaining the apparatus in a passive condition
upon occurrence of a harmful or dangerous condition there within.
This subclass is indented under subclass 337. Cooking apparatus wherein the control or actuation means
for manipulating the food material and the control means for initiating,
terminating and/or modifying the heating operation are interlocked
for dependent control.
This subclass is indented under subclass 324. Cooking apparatus comprising a unitary assembly of (1) a
plurality of cooking devices, or (2) a cooking device and a food
heating device, each of which devices is adapted to perform a different
type of cooking or heating operation.
(1)
Note. Cooking apparatus comprising two or more devices, all
of the same or similar types, are classified elsewhere in this class,
according to the type.
for cooking apparatus for performing a single cooking
operation but which may be converted from one type of cooking operation
to either another cooking operation or a food heating operation.
This subclass is indented under subclass 324. Cooking apparatus in which a single device, by means of
a modification of its adjustment, assembly, or position, is adapted
for different types of cooking or cooking and food heating operations.
for an exposed horizontal planar support surface
for material to be heated (e.g., hot plate, etc.) having a frame, casing,
or housing for a heating unit (e.g., range top, stove top, countertop, etc.)
that is convertible.
This subclass is indented under subclass 324. Cooking apparatus including means for facilitating visual
inspection of either the food material or some portion of the cooking
apparatus.
(1)
Note. Illuminating means combined with cooking apparatus are
here classified.
This subclass is indented under subclass 324. Combinations cooking apparatus with means for gauging, signalling,
or indicating the existence or occurrence of or testing for some
condition usually relating to the cooking operation.
Stoves and Furnaces, limited to heating food,
subclass 388.1 for a liquid heater having an open-top vessel that may
include a lid and an indicator or signaler feature.
Communications: Electrical, appropriate subclasses for electrical signaling systems,
especially
subclasses 309.16 through 309.9for a timer controlled signal, and subclasses 500-693.12
for electrical automatic condition responsive indicating systems.
This subclass is indented under subclass 342. Combinations wherein the indicating means is (1) a gauge
such as a thermometer, pressure gauge, liquid level gauge, et cetera,
or (2) is a series of markings to indicate to the operator the degree
or extent of a condition usually relating to the cooking operation.
This subclass is indented under subclass 342. Combinations wherein the indication is given by means audibly
informing the operator of the existence or occurrence of the condition.
This subclass is indented under subclass 324. Combinations of cooking apparatus with means to (1) baste
the material during cooking, or (2) apply solid matter such as bread
crumbs, fat, et cetera, to said material during cooking.
This subclass is indented under subclass 345. Combinations having means, such as a pump, for elevating
basting liquid from a sump usually below the material to a discharge
point above said material.
This subclass is indented under subclass 345. Combinations having means for condensing vapors resulting
from the cooking, plus means for directing condensate upon the material being
cooked. Here included are the so-called "self-basting" cooking
receptacles having means arranged over the material so that vapors
may condense on said means and the liquid may drip down upon the
material.
Stoves and Furnaces, limited to heating food,
subclasses 381.1 and 382.1 for an open-top liquid heating vessel that
may include a lid and a condenser for steam from the vessel.
and 400, and any indented subclass, for cooking
apparatus having means for agitating other than by stirring or for
turning the material during cooking.
Stoves and Furnaces, limited to heating food,
subclass 387.1 for an open-top liquid heating vessel that may include
a lid having an agitator or circulator using the heated liquid within the
vessel and may prevent boil over.
This subclass is indented under subclass 324. Cooking apparatus combined with means for exerting mechanical
pressure on the food material during heat treatment thereof.
385, and any indented subclass, for devices in which
the pressure element constitutes one of a pair of heating or heat
transmission elements for substantially heating opposite sides of
the food material.
This subclass is indented under subclass 349. Cooking apparatus in which the food support encircles the
article and compresses the food therein, solely by said encirclement
and not by end closures or the like.
Package Making,
subclasses 138.1+ for packaging apparatus including means to place
a binding about the package in a manner to aid in or contribute
to the retention of the cover about the contents.
This subclass is indented under subclass 349. Cooking apparatus in which the means for exerting mechanical
pressure includes a spring or other yielding element for limiting
or maintaining the pressure on the food material.
This subclass is indented under subclass 324. Combinations of cooking apparatus and means for performing
a noncooking operation or process on or an additional manipulation
of the material cooked, not elsewhere provided for. The operation,
process or manipulation may take place prior, concurrent, or subsequent
to the cooking.
(1)
Note. For combinations of cooking apparatus with conveying,
feeding, turning, or discharging means, see appropriate subclasses
under the various types of cooking apparatus.
This subclass is indented under subclass 352. Combinations of cooking apparatus and means for changing
the form or shape of the material.
(1)
Note. Included here are combinations such as cooking and slicing,
et cetera.
(2)
Note. Patents claiming means for merely depositing, feeding,
or introducing food to a cooking apparatus are classified with the
particular apparatus claimed, even though the disclosed means likewise
shapes the food.
for apparatus for making a composite edible including
preform assembly means with or without shaping or reshaping except
for laminating within a mold cavity (see the reference to Class
425 below).
Plastic Article or Earthenware Shaping or Treating:
Apparatus, for apparatus without cooking means to shape or reshape
edible material into a self-sustaining product, especially
subclasses 110+ for such apparatus to make a composite edible from
a preform and fluent material in a mold cavity.
This subclass is indented under subclass 353. Cooking apparatus in which the article formed is an annulus
or other hollow article, frequently a doughnut.
This subclass is indented under subclass 355. Combinations wherein the subsequent operation comprises
placing the cooked material in receptacles or applying closures
to the filled receptacles.
This subclass is indented under subclass 324. Cooking apparatus claimed in association with means for
performing some operation other than cooking.
(1)
Note. Operations which constitute a part of the cooking function,
such as feeding, moving, or discharging the material into, within,
or from the cooking zone, are not combined operations, but are classified with
the various types of cooking apparatus.
(2)
Note. Included herein are coin operated or coin freed cooking
devices.
This subclass is indented under subclass 324. Cooking apparatus wherein the food material is heated by
the passage of an electrical current therethrough.
This subclass is indented under subclass 324. Cooking apparatus adapted to heat treat food material within
receptacles which are designed to contain the food until it reaches
the consumer. Included here are can processors, bottle pasteurizers
and food jar canning apparatus.
Stoves and Furnaces, limited to heating food,
subclass 346 for a liquid heating kettle furnace having canning means
or subclasses 369-369.3 for a steam chamber for food.
Receptacles,
subclasses 500+ for carriers or canning racks for bottles and the
like, having a base depending from a handle and means to hold a plurality
of said bottles, etc., on said base in a desired arrangement, regardless
of the material from which the carrier is made.
This subclass is indented under subclass 359. Cooking apparatus wherein means is provided to transport
the food containing receptacles from a feeding station to a discharge
station while undergoing heat treatment. The feeding or discharging
may be accomplished either manually or mechanically.
This subclass is indented under subclass 360. Cooking apparatus in which the conveyor transports the food
in turn through a plurality of heat treating devices or areas. The
heat treatment may include either heating or cooling of the food
material, but at least one must be heating.
This subclass is indented under subclass 361. Cooking apparatus, in which the food receptacles are transported
through the various treating zones or units by the same endless conveyor
extending through all.
This subclass is indented under subclass 360. Cooking apparatus, wherein the course of the food receptacles
through the treating zone can be selected to modify the length of
travel therein and thereby the duration of the treatment.
This subclass is indented under subclass 360. Cooking apparatus, in which the food receptacles contact
a surface or trackway in such a manner that forward motion of the
receptacles is accompanied by rolling of the receptacle along the
surface or trackway and about the longitudinal axis of the receptacle.
This subclass is indented under subclass 360. Cooking apparatus in which there is provided means to transfer
a food receptacle into or from the treating chamber without release
of fluid pressure existing within the chamber.
Material or Article Handling,
subclasses 217+ for apparatus for moving material between zones
having different pressures and inhibiting a change in pressure gradient
therebetween.
This subclass is indented under subclass 359. Cooking apparatus providing two or more devices or two or
more areas of the same device for the heat treatment of food in
receptacles, at least one such treatment being heating.
This subclass is indented under subclass 367. Cooking apparatus in which a treating fluid is transferred
from one unit or zone to another unit or zone usually to modify
the character of heat treatment therein.
This subclass is indented under subclass 359. Cooking apparatus in which there is provided means for exerting
a restraining force against the receptacle or its closure, usually
to prevent deformation or dislocation of the receptacle or its closure.
This subclass is indented under subclass 359. Cooking apparatus including means for supplying two or more
treating fluids, either simultaneously or in turn, for contact with
the food receptacles, at least one of the fluids heat treating the
food.
This subclass is indented under subclass 359. Cooking apparatus in which either (1) the treating enclosure
is so mounted that the same may partake of motion, or (2) the support
for the food receptacles is adapted to be moved within the enclosure
during treatment.
(1)
Note. The movement usually is for agitating the contents of
the receptacles or for facilitating loading or unloading of the
device.
This subclass is indented under subclass 324. Cooking apparatus including two imperforate movably connected
heated plates or mold sections adapted to be positioned so as to
confine and contact food material therebetween.
(1)
Note. The surfaces of the plates may be planes or may carry
designs or configurations.
(2)
Note. Waffle irons and sandwich grills are here classified.
for cooking apparatus wherein one of two opposed
surfaces receives the food material in contact heating relationship
and the other surface (1) constitutes a mere cover, (2) is without
a substantially continuous contact heating relationship with the
food, or (3) is not movably connected to the first named surface.
Electric Heating,
subclasses 524+ for a heater-unit housing, casing, or support means
(e.g., frame and single sheet, etc.) having hinged or separable compartments
(e.g., waffle iron type, etc.).
This subclass is indented under subclass 372. Cooking apparatus, including in combination at least one
of the following: (1) means for supplying or facilitating the supply
of uncooked material, between the cooking surfaces, (2) means for
bodily transporting both cooking surfaces from a feeding station
to a discharging station, or (3) means for withdrawing or facilitating
the withdrawal of the food material from both cooking surfaces.
Presses,
subclass 178 for concurrent pressing and conveying presses of
the moving compression chamber type, not elsewhere provided for,
having a piston or platen, subclass 215 for reciprocating presses
having means to place material on the means which supports the material
during pressing, and subclass 218 for presses which have means to
remove the material compacted from the support on which it rested
during compression.
This subclass is indented under subclass 372. Cooking apparatus including means for catching, deflecting,
accommodating, or severing excess material from the cooking surfaces.
(1)
Note. The material discharged is usually a surplus of batter,
cooked food, or cooking fat, not desired for the cooking operation.
Presses,
subclass 98 for presses not otherwise provided for, having
means to treat material in the press by cutting, breaking, piercing
or comminuting, and subclasses 104+ for presses, not otherwise
provided for, having drain means for expressed liquid.
Stoves and Furnaces, limited to heating food,
subclasses 383.1 through 386.1for an open-top liquid heating vessel that may
include a lid having a collecting, directing, or shielding feature
for overflow or spatter of the liquid.
This subclass is indented under subclass 372. Cooking apparatus provided with means for readily detaching
the cooking surfaces from their support or for assembling the cooking
surfaces by inversion or substitution so as to present any one of
two or more different surfaces. Apparatus convertible to either
a sandwich grill or a waffle iron are classified here.
Presses,
subclasses 226+ and subclass 229 for presses, not elsewhere provided
for, having a platen movable transversely of the compressing direction
to a nonuse position.
This subclass is indented under subclass 372. Cooking apparatus wherein the pair of heated surfaces is
bodily moved as a unit, such as to invert, rotate, or adjust as
to position.
This subclass is indented under subclass 372. Cooking apparatus, in which there is included some electrical
structure, over and above an electrical heating element.
(1)
Note. Included here are arrangements of connectors or conductors
supplying electric current to various heating elements.
Electric Heating,
subclasses 524+ for a heater-unit housing, casing, or support means
(e.g., frame and single sheet, etc.) having hinged or separable compartments
(e.g., waffle iron type, etc.).
This subclass is indented under subclass 372. Cooking apparatus in which provision is made for accommodating
food materials of different or nonuniform thicknesses between the
heated surfaces.
Miscellaneous Hardware (e.g., Bushing, Carpet Fastener, Caster, Door Closer, Panel Hanger, Attachable or Adjunct Handle, Hinge, Window Sash Balance, etc.),
subclass 235 for a hinge, per se, having leaves which may be
moved and fixed relative to each other; and subclasses 357+ and
362+ for a hinge in which the leaves are free to translate
relative to each other.
This subclass is indented under subclass 372. Cooking apparatus in which the opposed heated surfaces are
significantly claimed as portions of a matrix or mold, and are movably jointed
to each other.
Plastic Article or Earthenware Shaping or Treating:
Apparatus, appropriate subclasses for apparatus without heating means
for shaping edible fluent material, especially see
subclasses 408+ for opposed registering female molds and see the
search notes thereunder.
This subclass is indented under subclass 380. Cooking apparatus, in which the mold sections are modified
to receive two or more distinct foods and mold the same into a unitary
food article.
This subclass is indented under subclass 380. Cooking apparatus in which the mold sections define an article
having an opening therein or therethrough.
This subclass is indented under subclass 382. Cooking apparatus in which the food article is a receptacle,
usually disclosed to receive additional food material subsequent
to the cooking.
This subclass is indented under subclass 324. Cooking apparatus peculiarly adapted to support food material
in the form of a slice while undergoing heat treatment. The support
is noncontinuous, such as a grid, to permit direct action of the
heat or heated vapor on the material and usually has portions cooperating
with both sides of the slice.
(1)
Note. When the material treated is bread, the operation is
known as toasting, and when meat, as broiling.
for single grids or surfaces, which although disclosed
for receiving slices are not necessarily so limited, as by structural
cooperation with both sides of the slice or delimiting the thickness thereof.
Stoves and Furnaces,
subclass 14 and 41, for broiling devices associated with a
general purpose stove or designed to be incorporated in such a stove
as a part thereof.
This subclass is indented under subclass 385. Cooking apparatus in which means is provided to transport
the food slice from a feeding station to a discharge station while
undergoing heat treatment.
(1)
Note. The feeding or discharging may be accomplished either
manually or mechanically.
This subclass is indented under subclass 386. Cooking apparatus in which the food slices are stored in
a stacked condition from which they are delivered to the conveyor,
as required.
This subclass is indented under subclass 385. Cooking apparatus including either (1) means to produce
a particular design character, or lettering on the slice, such as
by unequal heating of the surface of the slice, through a stencil,
or (2) means to prevent the unequal heating of the surface of the
slice with the consequent color variation. "Anti-shadow" devices
where the slice support is prevented from marking the slice are
here classified.
This subclass is indented under subclass 385. Cooking apparatus in which both sides of the slice are simultaneously
subjected to like heating from (1) a source of heat individual with each
side of the slice, or (2) a single source of heat with suitable
deflectors or reflectors for directing the heat to both sides of
the slice.
This subclass is indented under subclass 389. Cooking apparatus including means to move the heat source,
reflector or deflector toward or away from the slice.
(1)
Note. The movement may be for adjustment or may facilitate
access to the slice.
This subclass is indented under subclass 391. Cooking apparatus in which the entire movable slice support
or carrier is adapted to be withdrawn along definite guide means
and separated bodily from the cooking device.
This subclass is indented under subclass 385. Cooking apparatus in which the slice support or carrier
is so mounted in the device that the support or carrier may be moved
either for adjustment or manipulation of the slice.
This subclass is indented under subclass 393. Cooking apparatus in which the slice carrier or holder is
movably or adjustably mounted on a handled device, which is, or
is adapted to be, hand-held during the cooking operation.
This subclass is indented under subclass 393. Cooking apparatus in which means are provided to turn over
the food slice relative to its support or carrier, usually to present
a different surface to the heat source.
and indented subclass, for devices where the support
and the food slices are so mounted as to be inverted bodily or as
a unit and there is no turning over of the slice relative to the support
or carrier.
This subclass is indented under subclass 393. Cooking apparatus in which a series of two or more slice
carriers or holders are initially located in a series of two or
more heat treating stations and each carrier or holder may be relocated,
in an inverted condition relative to the heat source, in a station
vacated by another carrier or holder of the series.
This subclass is indented under subclass 393. Cooking apparatus in which the food slice support or carrier
is so mounted as to permit bodily rotation through at least 180
degrees, relative to its mounting, about an axis in, or generally
parallel to, the plane of the slice.
This subclass is indented under subclass 397. Cooking apparatus in which the rotational axis of the slice
support or carrier is bodily movable or adjustable.
(1)
Note. The movement frequently provides clearance for the rotation
of the support or carrier, but, for example, may allow adjustment
of the spacing of the slice support and heat source.
This subclass is indented under subclass 393. Cooking apparatus in which the entire movable slice support
or carrier is adapted to be withdrawn along definite guide means
and separated bodily from the cooking device.
This subclass is indented under subclass 385. Cooking apparatus including means to catch, direct, or segregate
juice or solid particles released by the food slice while undergoing heat
treatment.
This subclass is indented under subclass 385. Cooking apparatus including means to direct, deflect or
confine heat or heated vapors towards or about a food slice.
This subclass is indented under subclass 324. Cooking apparatus in which food articles or materials are
supported or manipulated for heat treating by contact with a body
of heated liquid.
(1)
Note. Operations performed by this apparatus are usually termed
boiling or deep fat or french frying.
This subclass is indented under subclass 403. Cooking apparatus, wherein means is provided to transport
the food from a feeding station to a discharge station while undergoing
heat treatment by contact with a heating liquid.
(1)
Note. The feeding or discharging may be accomplished either
manually or mechanically.
This subclass is indented under subclass 404. Cooking apparatus in which the conveyor is modified to accommodate
material having a tendency to float in the cooking liquid.
This subclass is indented under subclass 405. Cooking apparatus in which the material while floating in
the cooking liquid is carried at least in part from the feeding
station toward the discharging station solely by flow of the cooking liquid.
This subclass is indented under subclass 403. Cooking apparatus including means for supplying removing,
or facilitating the supply or removal of food material from the
liquid treating support therefor.
This subclass is indented under subclass 403. Cooking apparatus including means for manipulating, accommodating,
or separating debris, usually produced by the reaction of the cooking liquid
and the food material, present in the cooking liquid.
Liquid Purification or Separation,
subclass 167.28 for liquid purification or separation means in
a structural installation with a closed circulating system for a
cooking oil system.
This subclass is indented under subclass 403. Cooking apparatus, wherein means are provided to (1) relocate
the food material relative to its treating support, (2) relocate
the food material relative to the cooking liquid, or (3) relocate
the treating support in an inverted position.
This subclass is indented under subclass 403. Cooking apparatus wherein the food treating support is adjustable
or can be assembled in any one of a plurality of superposed positions at
different levels and in which in one position, usually the lowest,
the food material is contacted with the cooking liquid.
(1)
Note. The various elevated positions may permit cooking at
a different level in the cooking liquid, cooking by vapor evolved
by the cooking liquid or draining of the food material to free it
of cooking liquid.
Cleaning and Liquid Contact With Solids,
subclass 135 for liquid contact apparatus in which a work holder is
held in draining position above the treating liquid.
This subclass is indented under subclass 410. Cooking apparatus wherein the food support, when in an elevated
position, is sustained by the cooking liquid containing vessel,
cantilever fashion, i.e., at one side only of the food support.
This subclass is indented under subclass 410. Cooking apparatus in which the food support is retained
in a selected elevated position by reason of a rotary misalignment
of normally vertically movably cooperating portions of the food support
and cooking liquid containing vessel.
This subclass is indented under subclass 410. Cooking apparatus wherein the food support in its elevated
position has portions thereof resting on the upper edge of the cooking
liquid containing vessel.
This subclass is indented under subclass 410. Cooking apparatus wherein the food support, in an elevated
position, is sustained by a jointed or flexible connection.
(1)
Note. The bail of the food support is usually one of the elements
of the flexible connection.
This subclass is indented under subclass 410. Cooking apparatus wherein the food support, when in an elevated
position, derives its support from a part thereof, or a device connected therewith
which rests on the bottom wall of the cooking liquid containing
vessel.
This subclass is indented under subclass 403. Cooking apparatus in which the food support is provided
with a plurality of distinct food receiving portions.
This subclass is indented under subclass 416. Cooking apparatus wherein a food receiving portion of the
food support is located in an elevated position relative to another
food receiving portion, and which portions may be either unitary
or separable, but at least one contacts food with the cooking liquid.
(1)
Note. Certain of the receiving portions may be arranged to
function as a food steaming support.
This subclass is indented under subclass 403. Cooking apparatus, wherein the food support or a part connected
therewith rests on the bottom wall of the cooking liquid containing
vessel.
This subclass is indented under subclass 324. Cooking apparatus including a food support of which portions
thereof penetrate or pierce the food material and retain the food
thereon.
(1)
Note. The food support is usually pointed so as to form its
own passage in the food.
This subclass is indented under subclass 419. Cooking apparatus wherein means is provided to transport
the food from a feeding station to a discharge station while undergoing
heat treatment.
(1)
Note. The feeding or discharging may be accomplished either
manually or mechanically.
This subclass is indented under subclass 419. Cooking apparatus in which the food support is so mounted
or arranged that the support can be given motion or adjustment.
This subclass is indented under subclass 324. Cooking apparatus wherein the food receiving support is
an imperforate, although not necessarily continuous, surface.
(1)
Note. Griddles, hot plates, cookie sheets, and solid broiling
plates are here classified.
This subclass is indented under subclass 422. Cooking apparatus, combined with (1) means supplying food
material to, inverting food material on, or removing material from,
the imperforate surface, or (2) means for supporting or mounting
the imperforate surface so that the same can be adjusted, moved,
transported, or hinged.
This subclass is indented under subclass 423. Cooking apparatus in which the imperforate surface includes
at least one section which is caused to swing relative to another
section about an axis located generally in the plane of the surface.
(1)
Note. The pivoting of the section is usually disclosed as
useful for transferring food from one section to another in a turned
or inverted condition.
This subclass is indented under subclass 422. Cooking apparatus including means for separating the food
and the material exuded therefrom or for accommodating or disposing
of the exuded material.
This subclass is indented under subclass 324. Cooking apparatus wherein the food receiving support is
shaped or otherwise modified to especially accommodate, shape, or
enclose a food article having a characteristic shape.
Electric Heating,
subclass 453.12 , for an exposed planar support surface for material
to be heated (e.g., hot plate, etc.) having a support for a heating unit
enabling the exposed planar support surface to conform to material having
other than a planar surface.
Plastic Article or Earthenware shaping or Treating:
Apparatus,
subclasses 461+ for a means providing a shaping orifice and subclasses
470+ for a shaping or casing surface, per se; see the search
notes thereunder.
This subclass is indented under subclass 426. Cooking apparatus in which the food receiver is so mounted
or supported that the same can be adjusted, moved, or transported.
This subclass is indented under subclass 426. Cooking apparatus, comprising a mold having scoring or severing
means which function by relative movement between said means and
the object being scored or severed.
Plastic Article or Earthenware Shaping or Treating:
Apparatus,
subclasses 289+ for a shaping or reshaping apparatus combined with
severing, cutting or scoring means.
This subclass is indented under subclass 426. Cooking apparatus comprising means for shaping preformed
sheet material.
(1)
Note. Receptacles for composite food articles where no feature
characteristic of the composite article is claimed are in the appropriate
receptacle classes.
This subclass is indented under subclass 432. Cooking apparatus in which a pie is the article supported
and means are provided to (1) compress the joint between the upper
and lower crusts, or (2) shield the joint from the direct action
of the heat.
Stoves and Furnaces, limited to heating food,
subclasses 383.1 through 386.1for an open-top liquid heating vessel that may
include a lid having a collecting, directing, or shielding feature
for overflow or spatter of the liquid.
This subclass is indented under subclass 426. Cooking apparatus in which the food support is so modified
as to receive an ovoid or spherical food article.
This subclass is indented under subclass 426. Cooking apparatus in which the food support is so modified
as to receive an elongate cylindrical food article.
This subclass is indented under subclass 426. Cooking apparatus in which the food support is so modified
or constructed as to receive an annular cored, or other pre-shaped
hollow article.
This subclass is indented under subclass 324. Cooking apparatus in which a food receiver is so mounted
or supported that the same can be adjusted, moved or transported.
(1)
Note. The Search This Class, Subclass notes below reference
either Conveyors or Movable Food Supports Other Than Conveyors.
Plastic Article or Earthenware Shaping or Treating:
Apparatus,
subclasses 453+ for a female mold and a dynamic mold support or
mold carrier; see the search notes thereunder.
This subclass is indented under subclass 324. Cooking apparatus including food supports having combined
therewith means for separating the food and the material exuded
therefrom or for accommodating or disposing of the exuded material.
(1)
Note. In this subclass the food supports usually are open
or foraminous so that they permit passage of heat.
Stoves and Furnaces, limited to heating food,
subclass 51 for a liquid fueled cooking stove having a drip pan
or receptacle, or subclasses 383.1-386.1 for an open-top liquid
heating vessel that may include a lid having a collecting, directing,
or shielding feature for overflow or spatter of the liquid.
This subclass is indented under subclass 444. Cooking apparatus including a series of spaced grooved bars
or strips adapted to support food thereon and conduct the drip liquid
therealong.
This subclass is indented under subclass 444. Cooking apparatus in which the food support has a separate
container or deflecting surface positioned directly thereunder to
receive or collect drip liquid falling through openings in the food
support.
This subclass is indented under subclass 324. Cooking apparatus including food supports combined with
means to direct heat or heated vapors in desired amounts to various
portions of the support, usually to promote a more uniform cooking
of the food thereon.
Stoves and Furnaces, limited to heating food,
subclasses 376.1 through 391.1for an open-top liquid heating vessel that may
include a lid having a heating fluid confining, directing, or shielding
feature where agitation or circulation is an incidental product
of heating the fluid; or subclass 390.1 for an open-top liquid heating
vessel that may include a lid having a heating wall structure.
This subclass is indented under subclass 324. Cooking apparatus in which two or more similar food supports
are associated together to form a unitary device.
Stoves and Furnaces, limited to heating food,
subclasses 20.1 and 20.2 for a cooking stove having plural ovens heated
by steam or hot water, or subclasses 369.2 and 369.3 for a liquid heater
having plural steam chambers for food.
This subclass is indented under subclass 324. Cooking apparatus in which the food support is adapted to
be folded, compacted, or extended or to have one portion thereof
separable.
(1)
Note. The devices in this subclass frequently are false bottoms,
per se, which are adapted to be adjusted to fit various sizes of
cooking vessels.
This subclass is indented under subclass 324. Cooking apparatus in which food is received directly on
an open, perforate support which is adapted to pass heat or heated
vapors through the perforations thereof.
This subclass is indented under the class definition. Apparatus comprising means to assemble and/or unite
edible preforms or to assemble an edible preform and other edible
material into a laminated product, the assembling operation being
performed outside of a mold cavity.
Coating Apparatus,
subclasses 13+ for an edible composite making machine comprising
a nonmolding means for applying a fluent coating to a base, or without
molding of a plastic base for the coating.
Adhesive Bonding and Miscellaneous Chemical Manufacture,
subclasses 349+ for apparatus for laminating preforms, especially
subclasses 500+ including casting, plastic molding or extruding
means spaced from the laminating means Class 156 excludes edible
material.
Plastic Article or Earthenware Shaping or Treating:
Apparatus, appropriate subclasses for molding apparatus for shaping
or reshaping nonmetals (including bread dough, pastry on confectionery
compositions); see especially
subclasses 104+ for such a molding apparatus combined with a downstream
coating means; subclass 110 for apparatus for laminating preforms
in a mold cavity; subclass 130 for such apparatus comprising means feeding
fluent stock from plural sources to a common shaping cavity to form
a composite product; subclass 182 for a compound implement including
a shaping means; subclasses 276+ for a means for excavating
from a bulk source with simultaneous shaping; and subclasses 238+ for
a dough divider including a trap chamber.
This subclass is indented under subclass 450.2. Apparatus including means to assemble the preforms in stacked
relation with a filling (e.g., fruit, etc.) encased therebetween
to form a pie.
This subclass is indented under subclass 450.1. Apparatus comprising means to handle each of plural preforms
individually and to assemble same into a stacked (e.g., laminated,
etc.) relationship.
This subclass is indented under subclass 450.4. Apparatus comprising means requiring manual assistance of
an operator in the preassembly of assembly operation.
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