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Methods and devices used in the microwave heating of foods and other materials

  • US 5,519,195 A
  • Filed: 02/09/1993
  • Issued: 05/21/1996
  • Est. Priority Date: 02/09/1989
  • Status: Expired due to Fees
First Claim
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1. A method of enhancing the heating of a surface of an article to be heated by microwave energy, comprising the step of directing said energy through a plurality of microwave-transparent apertures defined by annuli of microwave-reflective, substantially non-absorptive material and into the surface layer and thence into a main portion of the article wherein said microwave energy enters into said surface layer in the form of cut-off propagation to directly heat said surface layer without first converting such microwave energy into heat.

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