(under the class definition) Device having a heat source, however, the change in the temperature is so slight, or the application of the heat is of such short duration, that only a small portion of the mass of any given food article is affected.
(1) Note. The heat treatment of this subclass is primarily directed (a) toward the outer periphery of the food article, (b) to aid in a concurrent or subsequent mechanical operation, or (c) causes such a small change in temperature or over such a temperature range that it does not affect the edibility of the food, e.g. warm, singe, thaw, melt etc.
SEE OR SEARCH THIS CLASS, SUBCLASS:
324+, for a device that raises the temperature of the food enough to change the edibility.
