-
公开(公告)号：US20170001812A1
公开(公告)日：2017-01-05
申请号：US15268772
申请日：2016-09-19
发明人： David Howard , Austen Laur
CPC分类号： B65G47/66 , A47J37/044 , A47J37/049 , B65G45/16 , B65G47/766
摘要： A transfer mechanism for use in a continuous cooking system includes a non-metallic counter-balance having a contact bar located toward its uppermost end and a load located toward its lowermost end. The contact bar is sized to span a useable width of the belt and the load is sized to urge the contact bar into continued contact with a portion of the belt as the belt travels around the end roller. Means such as a rotational joint is provided for pivoting the counter-balance toward and away from belt, the joint being arranged to provide a predetermined amount of travel relative to the belt. Means such as a slot is provided for adjusting a position of the counter-balance relative to the belt. The uppermost product-contact surface of the bar can be round, flat, or angled and can include grooves to reduce the amount of contact area.
摘要翻译： 用于连续烹饪系统的传送机构包括具有位于其最上端的接触杆和朝向其最下端的负载的非金属平衡。 接触杆的尺寸可以跨越带的可用宽度，并且负载的尺寸被设计成当带绕着端辊移动时，推动接触杆与带的一部分持续接触。 提供诸如旋转接头的装置用于使平衡面朝向和远离带转动，该接头被设置成相对于带提供预定量的行程。 提供诸如槽的装置用于调节相对于皮带的相对平衡的位置。 杆的最上面的产品接触表面可以是圆形，平坦或成角度的，并且可以包括凹槽以减少接触面积的量。
-
公开(公告)号：US20160106138A1
公开(公告)日：2016-04-21
申请号：US14977047
申请日：2015-12-21
发明人： David Howard
CPC分类号： A23L3/185 , A23B7/0053 , A23L3/165 , A23N12/023 , A23N12/08 , A23N15/08 , A23V2002/00 , A47J37/04 , A47J37/045 , F26B23/02
摘要： A system and method for pasteurizing the surface of a food product includes a flame pasteurizing means arranged to transfer heat to an outer layer of the food product as it is carried by a cook belt. The flame pasteurizing means provides a medium that engulfs more than 50% of the surface area of the skin or outer layer and raises the temperature of the outer layer to at least 145° F. (about 62.8° C.). A washing means, arranged at an exit point of the flame pasteurizing means, removes the raised temperature outer layer and stops heat transfer to an adjacent inner layer of the food product. The pasteurized and washed product retains the same color and flavor as that of the unpasteurized product.
摘要翻译： 用于将食品的表面巴氏杀菌的系统和方法包括火焰巴氏消毒装置，其被布置成将热量传送到食物产品的外层，因为其由烹饪带携带。 火焰巴氏消毒装置提供一种介质，其能够吸收超过皮肤或外层表面积的50％，并将外层的温度提高至至少145°F（约62.8℃）。 设置在火焰巴氏灭菌装置的出口点的洗涤装置除去升高的温度外层，并阻止热量传递到食品的相邻内层。 巴氏杀菌和洗涤的产品保持与未经消毒的产品相同的颜色和风味。
-
公开(公告)号：US10286236B2
公开(公告)日：2019-05-14
申请号：US15369365
申请日：2016-12-05
发明人： David Howard
摘要： A continuous fire suppression system includes a fire suppressing vapor cooking medium circulating within a cooking chamber of a spiral oven; a temperature analyzer arranged to monitor a temperature of the fire suppressing vapor cooking medium; finned heating elements in communication with the temperature analyzer and arranged to heat the fire suppressing vapor cooking medium; a humidity analyzer arranged to monitor a relative humidity of the fire suppressing vapor cooking vapor medium; and a fire suppressing vapor cooking medium injector in communication with the humidity analyzers. the at least one fire suppressing vapor cooking medium injector arranged to inject the fire suppressing vapor cooking medium into the cooking chamber as needed to maintain a relative humidity equal to or greater than a relative humidity of no more than 10% vol. dry air with the remaining volume being the fire suppressing vapor cooking medium.
-
公开(公告)号：US20170120091A1
公开(公告)日：2017-05-04
申请号：US15369365
申请日：2016-12-05
发明人： David Howard
CPC分类号： A62C3/006 , A21B1/00 , A23L5/13 , A23L5/15 , A23L13/00 , A23V2002/00 , A47J27/16 , B65G27/02 , F27D11/00
摘要： A continuous fire suppression system includes a fire suppressing vapor cooking medium circulating within a cooking chamber of a spiral oven; a temperature analyzer arranged to monitor a temperature of the fire suppressing vapor cooking medium; finned heating elements in communication with the temperature analyzer and arranged to heat the fire suppressing vapor cooking medium; a humidity analyzer arranged to monitor a relative humidity of the fire suppressing vapor cooking vapor medium; and a fire suppressing vapor cooking medium injector in communication with the humidity analyzers. the at least one fire suppressing vapor cooking medium injector arranged to inject the fire suppressing vapor cooking medium into the cooking chamber as needed to maintain a relative humidity equal to or greater than a relative humidity of no more than 10% vol. dry air with the remaining volume being the fire suppressing vapor cooking medium.
-
公开(公告)号：US20170013991A1
公开(公告)日：2017-01-19
申请号：US14800866
申请日：2015-07-16
发明人： David Howard , Austen Laur
CPC分类号： A47J27/04 , A21B1/245 , A21B1/48 , A21B3/04 , A23L5/13 , A23V2002/00 , A47J2027/043 , F24C7/087 , F24C15/003
摘要： A two-tier heat transfer system and method for its use includes a first cooking medium delivery system which is controlled by a measured state of a commercial oven's cook chamber relative to a predetermined set point and a second cooking medium delivery system which is not controlled by the measured state or set point. Each delivery system can deliver a same or different cooking medium than the other, at the same or different performance characteristics, and in a different type of flow pattern.
摘要翻译： 用于其使用的两层传热系统及其方法包括：第一烹饪介质传送系统，其由相对于预定设定点的商用烤箱的烹饪室的测量状态控制;以及第二烹饪介质传送系统，其不受 测量状态或设定点。 每个输送系统可以以相同或不同的性能特征以及不同类型的流动模式递送相同或不同的烹调介质。
-
公开(公告)号：US09504258B1
公开(公告)日：2016-11-29
申请号：US14828037
申请日：2015-08-17
发明人： David Howard , Austen Laur
CPC分类号： A21B1/26 , A21B1/40 , A21B1/48 , A23L1/0128 , A23L5/15 , A23V2002/00 , F24C15/322
摘要： An improved spiral oven and method for its use includes the step of using a forward/reversing fan to produce a first airflow and a second inverted airflow in the cooking chamber. The proportion of time each airflow occurs may be unbalanced within an oven residence time or cook cycle, and either airflow may begin the cycle. In addition, the fan velocity may vary so that the speed of the first airflow is different from the speed of the second airflow. A braking resistor allows the fan to quickly changeover between full-forward and full-reverse directions, while a programmable delay limits adjustments to the heat output control method until temperature variations caused by alternating between the first direction of rotation and the second direction of rotation have stabilized. Because of the reversing airflow pattern, the product cooks more evenly across the cook belt.
-
公开(公告)号：US20150250213A1
公开(公告)日：2015-09-10
申请号：US14719488
申请日：2015-05-22
发明人： David Howard
CPC分类号： A62C3/006 , A21B1/00 , A23L5/13 , A23L5/15 , A23L13/00 , A23V2002/00 , A47J27/16 , B65G27/02 , F27D11/00
摘要： A process for producing precooked bacon slices comprising the steps of (a) conveying bacon slices through a spiral oven, (b) indirectly cooking the bacon slices in the spiral oven using a cooking medium which is circulated within the oven at a low rate sufficient to prevent the bacon slices from being displaced on the conveyor, and (c) adding steam to the cooking medium as necessary to at least reduce the percentage or substantially eliminate the presence of air in the cooking medium.
摘要翻译： 一种用于生产预烹饪的培根切片的方法，包括以下步骤：（a）通过螺旋烘箱输送培根切片，（b）使用烹饪介质间接烹饪螺旋烘箱中的培根切片，所述烹饪介质以低的速率在烘箱内循环， 防止培根切片在输送机上移位，以及（c）根据需要向蒸煮介质添加蒸汽以至少降低百分比或基本上消除烹饪介质中空气的存在。
-
公开(公告)号：US20140120220A1
公开(公告)日：2014-05-01
申请号：US13708393
申请日：2012-12-07
发明人： David Howard , Austen Laur
CPC分类号： A21B1/26 , A21B1/40 , A21B1/48 , A23L1/0128 , A23L5/15 , A23V2002/00 , F24C15/322
摘要： An improved spiral oven and method for its use includes the step of using a forward/reversing fan to produce a first airflow and a second inverted airflow in the cooking chamber. The proportion of time each airflow occurs may be unbalanced within an oven residence time or cook cycle, and either airflow may begin the cycle. In addition, the fan velocity may vary so that the speed of the first airflow is different from the speed of the second airflow. A braking resistor allows the fan to quickly changeover between full-forward and full-reverse directions, while a programmable delay limits adjustments to the heat output control method until temperature variations caused by alternating between the first direction of rotation and the second direction of rotation have stabilized. Because of the reversing airflow pattern, the product cooks more evenly across the cook belt.
摘要翻译： 改进的螺旋炉及其使用方法包括使用向前/反向风扇在烹饪室中产生第一气流和第二反向气流的步骤。 每个气流发生的时间的比例可能在烘箱停留时间或烹饪周期内不平衡，并且气流可以开始循环。 此外，风扇速度可以变化，使得第一气流的速度不同于第二气流的速度。 制动电阻允许风扇在全方向和全方向之间快速切换，而可编程延迟限制对热输出控制方法的调整，直到由第一旋转方向和第二旋转方向之间的交替引起的温度变化具有 稳定 由于反转气流模式，产品在烹饪带上更均匀地烹饪。
-
公开(公告)号：US09445689B1
公开(公告)日：2016-09-20
申请号：US14733377
申请日：2015-06-08
发明人： David Howard , Austen Laur
CPC分类号： B65G47/66 , A47J37/044 , A47J37/049 , B65G45/16 , B65G47/766
摘要： A transfer mechanism for use in a continuous cooking system includes a non-metallic counter-balance having a contact bar located toward its uppermost end and a load located toward its lowermost end. The contact bar is sized to span a useable width of the belt and the load is sized to urge the contact bar into continued contact with a portion of the belt as the belt travels around the end roller. A rotational joint is provided for pivoting the counter-balance toward and away from belt, the joint being arranged to provide a predetermined amount of travel relative to the belt. A slot is provided for adjusting a position of the counter-balance relative to the belt. The uppermost product-contact surface of the bar can be round, flat, or angled and can include grooves to reduce the amount of contact area.
摘要翻译： 用于连续烹饪系统的传送机构包括具有位于其最上端的接触杆和朝向其最下端的负载的非金属平衡。 接触杆的尺寸可以跨越带的可用宽度，并且负载的尺寸被设计成当带绕着端辊移动时，推动接触杆与带的一部分持续接触。 旋转接头被提供用于使平衡面朝着和远离皮带转动，该接头被布置成相对于皮带提供预定量的行程。 提供了用于调节相对平衡相对于带的位置的槽。 杆的最上面的产品接触表面可以是圆形，平坦或成角度的，并且可以包括凹槽以减少接触面积的量。
-
10.发明授权Method, continuous apparatus, and burner for producing a surface-roasted product 有权用于生产表面烤制品的方法，连续装置和燃烧器公开(公告)号：US09345252B1
公开(公告)日：2016-05-24
申请号：US14531064
申请日：2014-11-03
发明人： David Howard
CPC分类号： A23L1/0128 , A21B1/48 , A23L5/10 , A23L5/15 , A23L13/03 , A23L13/428 , A23L13/50 , A23L17/00 , A23V2002/00 , A47J37/044 , A47J37/08 , F23D14/02 , F23D2900/14041
摘要： An apparatus, a loop burner element, and a method for surface-roasting a food product wherein the roasting apparatus comprises (a) a conveyor which carries the food product and (b) at least one non-linear ribbon flame burner element or element assembly which preferably applies a ribbon flame to at least the upper and side surfaces of the food product as it is conducted through the roasting apparatus.
摘要翻译： 一种装置，环形燃烧器元件和用于表面焙烧食品的方法，其中焙烧装置包括（a）承载食品的输送机和（b）至少一个非线性带状火焰燃烧器元件或元件组件 其优选地，当食品通过焙烧装置传导时，至少将食品的上表面和侧表面施加带状火焰。
-
-
-
-
-
-
-
-
-
搜索结果
11 条记录 (耗时 0.015 秒)
