|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
On2Cook expands global footprint with patents in Russia after India, US & UK
|
|
Saturday, 03 August, 2024, 14 : 00 PM [IST]
|
|
Our Bureau, New Delhi
|
A cooking invention marvel in decades, the world’s fastest cooking device On2Cook, has created a fresh landmark by securing two new international patents. The AI-integrated combination cooking device, which is already disrupting B2B kitchens in India and parts of US, has now been granted patents in Russia under the Household Appliance category. Already holding multifold patents across the US, UK and India, On2Cook has secured ‘Patent for Frying Device’ by the Russia’s Federal Service for Intellectual Property Rights, which substantiated it as an “improved frying device”. Strengthening its global market position with over 12 granted patents, On2Cook inventor Sanandan Sudhir stated that the revolutionary cooking device is expected to soon secure patents across many more countries around the world.
“While the deep fryer market is buzzing to cross the $1.2 billion mark by year end, frying continues to be an extremely energy intensive and time-consuming affair, especially for commercial kitchens like restaurants, cloud & community kitchens, QSR outlets etc. On2Cook’s unprecedented combination cooking technology is transforming the frying segment completely through substantial cost and time savings in frying. The latest Russian patent is yet another testimony of the culinary history being scripted by On2Cook, an AI-based combination cooking wonder. We are confident of soon securing several more international patents across diverse segments,” said Sudhir.
The Abstract of Invention issued by the Russian Federation states, “Disclosed is an improved frying device comprising oil pan for storing oil for frying food, which is heated by a conventional heat source, such as a gas burner, an electric stove, a resistive heater or an induction heating device, and at least one microwave generating device as a microwave source, which in combination with heat from a common heat source enables to directly cook the inner part of the food product, since the outer layer of the food product is fried in hot oil.” It further mentions as an effect that the “simultaneous heating of inner part of food product by means of microwaves leads to considerable reduction of frying time, oil absorption by food product and oil losses”.
|
|
|
|
|
|
|
|
|
|