Culinary and table forks having a plurality of tines designed for handling food.
(1) Note. For inventions not limited to forks, spoons or knives, but coming within the class definition, see this class, subclass 1.
(2) Note. Where the invention is merely in the material from which the fork is made, see this class, subclass 345.
(3) Note. For these forks combined with material holders or ejectors or with other cutlery implements, see this class, subclasses 129, 137, 147, 148, and 150.
(4) Note. Search this class, subclasses 340+, for mere handles and their connections.
(5) Note. For hand or pitch forks combined with cutters, see Class 7, Compound Tools, subclass 115.
(6) Note. For hand or pitch forks designed for handling material in general, see Class 294, Handling: Hand and Hoist-Line Implements, subclass 55.5
(7) Note. For similar implements having a single tine, see Class 294, Handling: Hand and Hoist-Line Implements, subclass 61.
(8) Note. For designs for forks, see Class D7, EQUIPMENT FOR PREPARING OR SERVING FOOD OR DRINK Not Elsewhere Specified, subclasses 645+. (9) Note. See Class 56, Harvesters, subclass 374 for tedder forks.
(10) Note. For hand-manipulable fork-like devices whose tines are intended to penetrate and then break apart light textures, fluffy foods such as cakes and breads, see Class 225, Severing by Tearing or Breaking, subclasses 93+.
SEE OR SEARCH CLASS
99, Foods and Beverages: Apparatus,
419, for supports for the heat treatment of food in the form of forks combined with means to rotate or otherwise manipulate the tines with respect to the handle.
