Sterilizer having reinforcement rib
The present invention provides a sterilizer which includes a steam chamber comprising a steam chamber upper member and a steam chamber lower member which are bolt-coupled to each other; an inlet door configured to open or close an inlet of the steam chamber; and an outlet door configured to open or...
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| creator | Kim, Myung Ho Kim, Eun Hye Choi, Hye Mi Geum, Sung Mo Gu, Jun Mo Kim, Hak Bae Lee, Han Seul Kim, Jong Chul Kim, Gun Dong |
| description | The present invention provides a sterilizer which includes a steam chamber comprising a steam chamber upper member and a steam chamber lower member which are bolt-coupled to each other; an inlet door configured to open or close an inlet of the steam chamber; and an outlet door configured to open or close an outlet of the steam chamber, wherein each of the steam chamber upper member and the steam chamber lower member comprises a housing defining a steam chamber inner space and a plurality of reinforcement ribs formed on a surface of the housing at a predetermined height. |
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an inlet door configured to open or close an inlet of the steam chamber; and an outlet door configured to open or close an outlet of the steam chamber, wherein each of the steam chamber upper member and the steam chamber lower member comprises a housing defining a steam chamber inner space and a plurality of reinforcement ribs formed on a surface of the housing at a predetermined height.</description><language>eng</language><subject>CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS, ORSURGICAL ARTICLES ; CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; DISINFECTION, STERILISATION, OR DEODORISATION OF AIR ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; HYGIENE ; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS, OR SURGICALARTICLES ; MEDICAL OR VETERINARY SCIENCE ; METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS INGENERAL ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200929&DB=EPODOC&CC=US&NR=10785997B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200929&DB=EPODOC&CC=US&NR=10785997B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Kim, Myung Ho</creatorcontrib><creatorcontrib>Kim, Eun Hye</creatorcontrib><creatorcontrib>Choi, Hye Mi</creatorcontrib><creatorcontrib>Geum, Sung Mo</creatorcontrib><creatorcontrib>Gu, Jun Mo</creatorcontrib><creatorcontrib>Kim, Hak Bae</creatorcontrib><creatorcontrib>Lee, Han Seul</creatorcontrib><creatorcontrib>Kim, Jong Chul</creatorcontrib><creatorcontrib>Kim, Gun Dong</creatorcontrib><title>Sterilizer having reinforcement rib</title><description>The present invention provides a sterilizer which includes a steam chamber comprising a steam chamber upper member and a steam chamber lower member which are bolt-coupled to each other; an inlet door configured to open or close an inlet of the steam chamber; and an outlet door configured to open or close an outlet of the steam chamber, wherein each of the steam chamber upper member and the steam chamber lower member comprises a housing defining a steam chamber inner space and a plurality of reinforcement ribs formed on a surface of the housing at a predetermined height.</description><subject>CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS, ORSURGICAL ARTICLES</subject><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>DISINFECTION, STERILISATION, OR DEODORISATION OF AIR</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>HYGIENE</subject><subject>MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS, OR SURGICALARTICLES</subject><subject>MEDICAL OR VETERINARY SCIENCE</subject><subject>METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS INGENERAL</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAOLkktyszJrEotUshILMvMS1coSs3MS8svSk7NTc0rUSjKTOJhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfGhwYYG5hamlpbmTkbGxKgBABHfJxI</recordid><startdate>20200929</startdate><enddate>20200929</enddate><creator>Kim, Myung Ho</creator><creator>Kim, Eun Hye</creator><creator>Choi, Hye Mi</creator><creator>Geum, Sung Mo</creator><creator>Gu, Jun Mo</creator><creator>Kim, Hak Bae</creator><creator>Lee, Han Seul</creator><creator>Kim, Jong Chul</creator><creator>Kim, Gun Dong</creator><scope>EVB</scope></search><sort><creationdate>20200929</creationdate><title>Sterilizer having reinforcement rib</title><author>Kim, Myung Ho ; 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an inlet door configured to open or close an inlet of the steam chamber; and an outlet door configured to open or close an outlet of the steam chamber, wherein each of the steam chamber upper member and the steam chamber lower member comprises a housing defining a steam chamber inner space and a plurality of reinforcement ribs formed on a surface of the housing at a predetermined height.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS, ORSURGICAL ARTICLES CHEMICAL RIPENING OF FRUIT OR VEGETABLES DISINFECTION, STERILISATION, OR DEODORISATION OF AIR FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS, OR SURGICALARTICLES MEDICAL OR VETERINARY SCIENCE METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS INGENERAL PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Sterilizer having reinforcement rib |
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