发明名称 Vacuum cooking method
摘要 <p>Material is cooled by contact with a liquid flowing continuously in one direction. The material and liquid are then exposed to vacuum in a vacuum zone, causing some liquid to evaporate and the liquid is cooled. The material in the liquid is transported back to atmospheric pressure and the material is separated from the liquid, which is returned to its initial position.</p>
申请公布号 FR2032517(A5) 申请公布日期 1970.11.27
申请号 FR19690000729 申请日期 1969.01.17
申请人 CROLL REYNOLDS CY INC 发明人
分类号 F25D7/00;F28C3/12;(IPC1-7):25D7/00;23B1/00 主分类号 F25D7/00
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