Top IPC subclasses
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1
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F26B
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35
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Drying solid materials or objects by removing liquid therefrom
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|
2
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A23B
|
27
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preserving, e.g. by canning, meat, fish, eggs, fruit, vegetables, edible seedschemical ripening of f
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3
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A23L
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19
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Foods, foodstuffs, or non-alcoholic beverages, not covered by subclasses A21D or A23B-A23J; their preparation or treatment, e.g. cooking, modification of nutritive qualities, physical treatment; preservation of foods or foodstuffs, in general
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4
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A23N
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14
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machines or apparatus for treating harvested fruit, vegetables, or flower bulbs in bulk, not otherwi
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5
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B01F
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10
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mixing, e.g. dissolving, emulsifying, dispersing
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|
6
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A21C
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8
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machines or equipment for making or processing doughshandling baked articles made from dough
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7
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B65D
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5
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Containers for storage or transport of articles or materials, e.g. bags, barrels, bottles, boxes, cans, cartons, crates, drums, jars, tanks, hoppers, forwarding containers; accessories, closures, or fittings therefor; packaging elements; packages
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|
8
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B01J
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3
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Chemical or physical processes, e.g. catalysis, colloid chemistry; their relevant apparatus
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|
9
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C22C
|
2
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alloys
|
|
10
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C13D
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2
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production or purification of sugar juices
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|
11
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H05B
|
2
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electric heatingelectric lighting not otherwise provided for
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|
12
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G05D
|
2
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systems for controlling or regulating non-electric variables
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|
13
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B01D
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1
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Separation
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|
14
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C07C
|
1
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Acyclic or carbocyclic compounds
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|
15
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A21B
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1
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bakers' ovensmachines or equipment for baking
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16
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B22D
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1
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casting of metalscasting of other substances by the same processes or devices
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|
17
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B65B
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1
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machines, apparatus or devices for, or methods of, packaging articles or materialsunpacking
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|
18
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A21D
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1
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treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materialsbakingbaker
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|
19
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C11B
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1
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producing (pressing, extraction), refining or preserving fats, fatty substances (e.g. lanolin), fatt
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|
20
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C10L
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1
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fuels not otherwise provided fornatural gassynthetic natural gas obtained by processes not covered b
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