http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016182166-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_73e224665ceb7b15f8e66dfd0ee245c6 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B29C39-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B29C39-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A47B96-18 |
| filingDate | 2015-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9fd1247a2a7c4d8ce0334818e632cf3d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cfde63f1d119ee21ccb290d3e2cdce57 |
| publicationDate | 2016-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016182166-A |
| titleOfInvention | Kitchen parts and manufacturing method |
| abstract | Disclosed is a kitchen member in which traces of cooking equipment due to heat transfer from the back surface of the bottom of the cooking equipment are not noticeable on the surface even when the cooking equipment in a high temperature state is placed directly. A kitchen member 1 has a surface 2 formed only from a resin composition and has a triangular wave-like shape in the cross section thereof, and the top of the cross section of the surface has a curved shape in which a ridge line swells outside the surface. And the height difference between the highest and lowest positions in the cross section of the surface is 50 μm or more. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018175870-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018055656-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020158370-A |
| priorityDate | 2015-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.