158results about How to "Reduce waste heat" patented technology

A pair of organic Rankine cycle systems (20, 25) are combined and their respective organic working fluids are chosen such that the organic working fluid of the first organic Rankine cycle is condensed at a condensation temperature that is well above the boiling point of the organic working fluid of the second organic Rankine style system, and a single common heat exchanger (23) is used for both the condenser of the first organic Rankine cycle system and the evaporator of the second organic Rankine cycle system. A preferred organic working fluid of the first system is toluene and that of the second organic working fluid is R245fa.

A solid state laser module for amplification of laser radiation. The module includes a laser gain medium having a pair of generally parallel surfaces that form a disc-like shape, that receive and transmit laser radiation. At least one perimetral optical medium is disposed adjacent a peripheral edge of the laser gain medium and in optical communication therewith. A source of optical pump radiation directs optical pump radiation into the perimetral optical medium generally normal to the parallel surfaces and the perimetral optical medium transports the optical pump radiation into the laser gain medium to pump the laser gain medium to a laser transition level. Alternative embodiments include arrangements for directing cooling fluids between adjacently disposed laser gain media.

The present invention relates to a mobile meat roaster, which includes: a casing which forms the outer body; a heat supply part mounted in the casing for providing heat to food; and a first grill operation part mounted at an upper portion of the heat supply part for rotating the grill as well as moving it in the vertical and horizontal directions, wherein the first grill operation part includes a grill fixing part for attaching or detaching an end of the grill, a horizontal moving means for moving the grill in the horizontal direction, a rotation means for rotating the grill, and a lifting means for moving the grill in the vertical direction, and, accordingly, the cooking status of the grilled food may be accurately assessed by moving the grill forward, a user is protected from gas inhalation and burns from flames, and overall convenience is improved.; Furthermore, as the grill rotates, heat is evenly distributed over the grilled food, burnt areas are avoided and taste is improved. Temperature may be kept uniform so that the food may be uniformly cooked without local burning or undercooking, since the grill rotates continuously. Additionally, the grilled food tastes better since it is dependant on the cook's manual efforts in turning the roasting food. Accordingly, uniform taste may be achieved regardless of the personal skills of a cook and seasoning becomes convenient for the cook.