| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426438000 | Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc. | 57 |
| 20080213447 | Fryer with Automatic Coating of Fat - A dry cooking fryer ( | 09-04-2008 |
| 20080213448 | Low oil volume frying device and method - A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover. | 09-04-2008 |
| 20090017178 | Method for Reducing the Oil Content of Potato Chips - A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content. | 01-15-2009 |
| 20090274810 | Product control paddles for snack food fryer - A method of controlling the movement of snack food products being cooked continuously in a bath of hot cooking oil to the end of realizing a more uniform moisture content in the final product employs a plurality of segmented paddle wheels with blades to penetrate and agitate vigorously the product pack as the wheels are rotated in both directions. Also disclosed are a variety of segmented paddle wheel configurations and their functions of impeding and urging product flow during cooking. | 11-05-2009 |
| 20090297678 | Intellectualized Cooking Method - The present invention involves an intelligent cooking method, especially a cooking method defined as oil stir-fry in Chinese cuisine. The present cooking method is comprised of the following steps: feeding heat transfer medium, feeding cooking materials, dispersing and/or turning-over cooking materials, separating cooking materials from oil, re-feeding cooking materials, stir-frying and/or turning-over cooking materials, etc. The method can perform intelligent cooking and can accurately control the duration and degree of heating to achieve the effect of stir-fry which is one of main cuisine techniques. | 12-03-2009 |
| 20100021602 | Universal potato chip cooker - Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack which is carried along a cooking path during which the pack is agitated and mixed by paddle means or tumbled so that the individual slices receive maximum contact with the cooking medium. The cooking path may be divided into one or more stages in each of which the cooking times and temperatures are selected and maintained to produce potato chips of different styles having a final moisture content in the range of 1.2% to 2%. | 01-28-2010 |
| 20100028514 | Cooking Appliance with Stirring Means and Associated Method - The invention relates to an appliance ( | 02-04-2010 |
| 20100040750 | METHOD AND APPARATUS TO PRODUCE A FRIED FOOD PRODUCT HAVING A REDUCED LEVEL OF FAT AND ACRYLAMIDE - Disclosed is an improved process and apparatus for producing low oil fried food products having less than 30 percent by weight oil based on the total weight of an unseasoned chip and a reduced level of acrylamide. The process discloses simultaneously contacting the par-fried food with a steam knife and a steam sweep. | 02-18-2010 |
| 20100227035 | Vertical flow french fryer - Cooking of French fried potatoes by facilitating a generally vertical arrangement of potato strips while in the frying operation is disclosed wherein the slices may be cooked within a very deep pack while oil is urged to flow upwardly through the pack and steam entrapment within the cooking slice pack is minimized. A conveyor belt carrying the slices through the cooker has a multiplicity of openings facilitating oil flow there through and the cooker is configured to permit oil discharge for reheating purposes both laterally and longitudinally of the processing path. | 09-09-2010 |
| 20100233339 | PREPARED FOODS CONTAINING TRIGLYCERIDE-RECRYSTALLIZED NON-ESTERIFIED PHYTOSTEROLS - A dietary supplement is provided which includes at least one triglyceride-based edible fat and between 3% and 50% by weight of triglyceride recrystallized phytosterols. The dietary supplement can be in the form of a capsule, pill or wafer. Additionally, the dietary supplement can be combined with protein, vitamins, minerals, or combinations thereof. | 09-16-2010 |
| 20100247726 | FRYING DEVICE - The present invention relates to a frying device for carrying out a frying process for food products ( | 09-30-2010 |
| 20100247727 | System and Method for Cooking a Food Product - A system and method for producing a cooked food product using multiple sections is described. The system includes a frying section for receiving and frying an uncooked food product to produce a partially cooked food product; a transition section operatively connected to the frying section for receiving and conveying the partially cooked food product at a substantially stable food temperature; and a baking section operatively connected to the transition section for receiving and baking the partially cooked food product conveyed from the transition section to produce the cooked food product. | 09-30-2010 |
| 20100303985 | ELECTRIC OVEN AND PROCEDURE FOR COOKING A FOOD PRODUCT IN A VERY LOW LEVEL OF FAT SUBSTANCE - The electric oven for cooking a food product in a very low level of fat substance comprises a cooking chamber, at least one electrical heating resistance housed in the cooking chamber, a vessel mountable inside the cooking chamber and housing at least one rotatable stirring blade that is able to rotate the food product to cover the latter with a film of fat substance, and a drive pin to drive said stirring blade in rotation. The stirring blade is configured so as to displace the food product such that at last a portion of the surface of the latter comes into contact with the fat substance for combined cooking by action of air on the portion of the food above the level of fat substance and by action of fat substance immersion at least on a portion of the food below the level of fat substance. The procedure for cooking a food product in a very low level of fat substance with an electric oven, of the type comprising a cooking chamber and at least one electrical heating resistance housed in the cooking chamber, comprises the steps of introducing into a cooking chamber a vessel equipped with a rotatable stirring blade that is able to rotate the food product to cover the latter with a film of fat substance, connecting the stirring blade to a drive pin, and activating the drive pin to drive the stirring blade in rotation. | 12-02-2010 |
| 20100303986 | FRYER AND PROCEDURE FOR COOKING IN A SMALL VOLUME OF OIL - A fryer is provided for cooking food in a small volume of oil. The fryer includes a main body with a seat for supporting a tilted tank designed to contain the volume of oil in a bottom angular portion thereof. The fryer also includes a heater, and at least one mixing blade inside the tank. | 12-02-2010 |
| 20110038999 | Cookware with reservoir - An item of cookware having a reservoir for containing a cooking liquid is described herein. The cookware includes an outer surface sized for engagement with a cooking device and retention of one or more food items. A reservoir is disposed within the outer surface in a position for receiving heat from the cooking device. The reservoir is sized to contain one or more food items and a quantity of cooking oil or another liquid sufficient to cook the food items. The outer surface is sloped toward the reservoir, such that oil and other liquids from cooked food items placed on the outer surface drains into the reservoir for reuse, providing both health and economic benefits. The outer surface also receives heat from the cooking device sufficient to warm food items not currently being cooked. | 02-17-2011 |
| 20110256285 | DEEP FRYER AND METHOD FOR COOKING FOOD PRODUCTS - The flyer ( | 10-20-2011 |
| 20110281005 | METHOD FOR REDUCING THE OIL CONTENT OF POTATO CHIPS - A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content. | 11-17-2011 |
| 20110287154 | BATCH COOKER - Batch cookers, as well as methods for cooking using the batch cookers, are provided. A batch cooker comprises a cooking trough configured to hold a volume of heated cooking oil. An oil recirculation system delivers heated cooking oil from an external heat source (e.g., a heat exchanger) to the cooking trough through a series of valves and inlets. After use in cooking, used cooking oil is drained from the cooking trough and filtered (e.g., using a drum filter) before being recirculated into the heat source for reuse in subsequent cooking cycles. One application for the batch cooker of the present disclosure is to cook kettle-style potato chips. Accordingly, the batch cooker is configured to facilitate the multiple cooking temperatures required to produce kettle chips. | 11-24-2011 |
| 20110300277 | Cooking Apparatus And Related Method - This invention provides a pot for frying or boiling, which comprises a pot having at least one side wall. The side wall defines an opening at a level proximate to a top portion of the side wall, and a conduit sealably connected to the opening and extending outward from the side wall. The conduit has a first end defined by the opening and a second end defining an outlet. An interior volume defined by the pot is in fluid communication with the conduit. An apparatus capable of sealably attaching to a pot for frying or boiling is also disclosed. | 12-08-2011 |
| 20120009317 | COOKING APPARATUS - A domestic fryer assembly and method of using which includes interconnected shell and cooking pot with the shell having an interior cavity receiving the cooking pot. A heating unit as in a resistance bar heater unit is supported by the combination shell and cooking pot and extends down into the cooking pot and features a generally horizontal portion suspended above the cooking pot bottom and preferably having a configuration of a horse-shoe with outer curved sides that generally follow the curvature of the supporting pot. The cooking pot is designed to hold sufficient cooking fluid to provide for deep frying relatively large single item food pieces as in a whole turkey of, for example, 8 to 18 pounds. The food item is preferably retained in a cooking basket that is dimensioned for insertion into the cooking pot. The cooking pot also preferably includes one or more volume reduction step-ins such as a bottom or lower one for doubling as a cooking basket support and/or an upper annular ledge step-in in the pot. | 01-12-2012 |
| 20120064211 | MULTIPURPOSE CHEF BASKET - A chef basket is disclosed. The basket includes a ring, a plurality of overhangs, the overhangs coupled to the ring and juxtaposed over each neighboring overhang, a plurality of interlocking wires forming a straining surface, the straining surface coupled to the ring; and at least two handles, the at least two handles rotatably coupled to the ring, wherein at least five different reversible configurations or orientations, including a collapsed configuration, a first standing configuration, a second standing configuration, a first configuration, and a second configuration, are formed. | 03-15-2012 |
| 20120070553 | CONVEYOR-BASED FRYING APPARATUS AND METHODS OF USE - A fryer can include a base having a reservoir for receiving oil for frying a food product and a hood coupled to the base. The fryer can have an inlet at an upstream section and an outlet at a downstream section. At least one conveyor can move food product from the inlet to the outlet. A first baffle member and second baffle member can be positioned over the conveyor to define a frying chamber therebetween. The first and second baffle members can restrict air from flowing into the frying chamber from outside of the frying chamber. | 03-22-2012 |
| 20120093991 | Method and Apparatus for Deep-Frying Foods - A method for deep-frying foods in which the foods to be deep-fried are delivered to hot oil or fat and transported out of the hot oil after a predetermined residence time, wherein a steam zone with superheated steam is generated above a free surface of the oil, which shields the oil from the ambient air, and from which a flow of steam corresponding to an amount of water evaporating from the deep-fried foods is withdrawn. | 04-19-2012 |
| 20120107471 | Quick Frying Method Adapted for Using a Small Amount of Fatty Material and Apparatus Using Said Method - Provided is a method for frying food that comprises mixing said food with a fatty material in a cooking housing in association with the ventilation of said cooking housing and the heating of said cooking housing heating means capable of heating by radiation. The method comprises limiting the exposure of the food to the radiation of the heating means during an initial food drying and cooking step, and increasing the exposure of the food to the radiation of the heating means during a following food colouring step. The cooking apparatus comprising a cooking housing associated with food mixing means, with heating means capable of heating by radiation and with ventilation means, and to means for modulating the exposure of the food to the radiation of the heating means. | 05-03-2012 |
| 20120294999 | SELF CONTAINED POPCORN POPPER - An improved popcorn popper ( | 11-22-2012 |
| 20130029021 | Extending Filter Basket - A mesh filter basket comprising a frame, and a wire mesh attached to the frame, wherein the mesh filter basket is configured to be placed inside a fryer comprising cooking liquid, wherein the mesh filter basket is configured to receive a fryer basket comprising food, wherein the mesh filter basket is configured to allow the cooking liquid to pass through the mesh and cook the food in the fryer basket, and wherein the mesh filter basket is configured to retain food particles escaping the fryer basket. | 01-31-2013 |
| 20130108757 | FRYING APPARATUS AND METHOD | 05-02-2013 |
| 20130108758 | FRYING APPARATUS AND METHOD | 05-02-2013 |
| 20130136834 | FRIED FOOD PRODUCT WITH REDUCED OIL CONTENT - A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content. | 05-30-2013 |
| 20130149425 | Product Control Paddles for Snack Food Fryer - A method of controlling the movement and separation of snack food products being cooked continuously in a bath of hot cooking oil to the end of realizing a more uniform moisture content in the final product employs a plurality of paddle wheels with blades to rotate in a double action, ratcheting clockwise and counter-clockwise to penetrate and agitate vigorously the product pack. Also disclosed is a variety of paddle wheel configurations and their functions of impeding and urging product flow during cooking. | 06-13-2013 |
| 20130202756 | FRIED FOOD PRODUCT WITH REDUCED OIL CONTENT - A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content. | 08-08-2013 |
| 20130273223 | Apparatus for and Method of Heating an Operating Fluid - An apparatus for heating an operating fluid, the apparatus comprising a closed circuit for a working fluid, the closed circuit having first and second heat exchangers and a compressor therebetween, the first heat exchanger having a heat input side for connection to an external fluid heat source and a heat output side for vaporising working fluid within the closed circuit, the compressor being a vapour compressor adapted to compress the vaporised gaseous working fluid from the first heat exchanger to form a higher pressure gaseous working fluid, and the second heat exchanger having a heat input side for receiving and condensing the higher pressure gaseous working fluid from the compressor and a heat output side for heating an external operating fluid. A corresponding method is also disclosed. | 10-17-2013 |
| 20130287916 | Frying Method and Apparatus - An apparatus for frying foodstuffs, the apparatus comprising a fryer having inlet and outlet longitudinal ends, an oil recirculating system coupled to the fryer, a heat exchanger for heating the oil in the oil recirculating system, a hood above the fryer for collecting steam generated during the frying process, a conduit for conveying steam from the hood, and a compressor for compressing the steam, the compressor having an input connected to the conduit and an output for compressed steam connected to the heat exchanger. | 10-31-2013 |
| 20130295253 | ENVIRONMENTALLY SUSTAINABLE FRYING OILS - This invention relates to environmentally preferred frying oils, such as high oleic oils. A Life Cycle Assessment (LCA) of high oleic oil compared to conventional oil when used in frying applications is provided. | 11-07-2013 |
| 20130295254 | INSTRUMENT FOR PRODUCING KAKIAGE AND METHOD FOR PRODUCING KAKIAGE - An instrument for producing kakiage has a kakiage containing portion which includes a tubular mold having both end portions in an axis direction being opened and a plurality of through-holes formed therein, and a bottom plate fixed to an opening portion at one end of the tubular mold and having a plurality of through-holes formed therein, the bottom plate being fixed to the opening portion at the end of the tubular mold such that a given gap is formed between an end portion of the tubular mold and a periphery of the bottom plate. | 11-07-2013 |
| 20130344212 | FRYING APPARATUS AND METHOD - A frying apparatus includes a container for holding a volume of oil, a basket dimensioned to be received in the container, a spit rod supported by said basket, and a motor having an output shaft configured for engagement with said spit rod for rotating said spit rod in relation to said basket. | 12-26-2013 |
| 20130344213 | PAN-TYPE APPARATUS TO FRY OR BOIL FOOD PRODUCTS - Pan-type apparatus ( | 12-26-2013 |
| 20140030405 | Apparatus and Method in the Manufacture of Low Oil Potato Chips - An apparatus for lipophilically conditioning potato slices, the apparatus comprising an elongate tank for containing a reservoir of oil, the tank having an upstream end and a downstream end, an elongate longitudinal conveyor disposed in the tank, the conveyor being adapted to pass products through the reservoir of oil from the upstream end to the downstream end, the conveyor defining therealong a plurality of compartments for containing respective groups of products during passage from the upstream end to the downstream end, and at least one oil jet located on the tank for causing turbulent flow in the reservoir of oil. | 01-30-2014 |
| 20140120225 | METHOD OF PREPARING FOOD USING RICE OIL - The present invention relates to methods of preparing food using rice oil which has increased levels of oleic acid and decreased palmitic and linoleic acids, for increased stability to oxidation and health benefits. | 05-01-2014 |
| 20140178547 | COOKING OILS AND FOOD PRODUCTS COMPRISING ESTOLIDES - Cooking and frying oils comprising estolide compounds are described. Also described are methods of making food products comprising cooking or otherwise preparing at least one article of food with a composition comprising at least one estolide compound. | 06-26-2014 |
| 20140272050 | Food cooking - A food cooker comprises a reservoir | 09-18-2014 |
| 20140302211 | Method and Apparatus for Deep Fryer - A deep fryer apparatus including: an external body; a reservoir for holding a volume of cooking medium, the reservoir being located within the body; the a reservoir enabling receipt of a fry basket. The apparatus can include a filter assembly comprising an augur element and filter basket. The apparatus can include one or more fans for directing air-flow through an air-gap about the reservoir. The apparatus can include a movable load-cell that receives a fry-basket and can be raised or lowered. | 10-09-2014 |
| 20140314927 | METHOD, APPARATUS AND SYSTEM FOR PRODUCING A FOOD PRODUCT - A method and system for producing fried food pieces is disclosed. The food pieces are immersed in a first edible fluid as a product bed, monolayered, and immersed in a second edible fluid. The food pieces may also be drained in vertical orientation on a draining belt having at least one vertical orientation member. | 10-23-2014 |
| 20150086689 | METHOD FOR PRODUCING INSTANT FRIED NOODLES AND FRYING TREATMENT DEVICE - A method for producing instant fried noodles which includes the steps of: reversing a noodle lump upside down within 15 seconds after detaching the noodle lump from oil in a fry tank in a frying treatment of the instant fried noodles; putting gelatinized noodle strings in a plurality of retainers pivotally supported by two endless parallel chains; immersing the plurality of retainers, in which the noodle strings have been put by movements of the two chains, in a fry tank to fry the noodle strings; detaching the retainers from oil in the fry tank by movements of the two chains; reversing the retainers upside down by rotating the pivotally supported retainers within 15 seconds after the detachment; conveying the retainers in a state in which the retainers are reversed upside down by movements of the chains; and separating a plurality of fried noodle lumps from the retainers. | 03-26-2015 |
| 20150104555 | SPLATTER SHIELD FOR COOKING - A splatter shield is provided for controlling grease splatter from food being cooked within a cooking vessel. The splatter shield includes a generally annular sidewall that slopes upwardly and radially inwardly from a lower rim to an upper rim. The upper rim of the splatter shield defines an upper opening in the splatter shield that is sufficiently large to permit the introduction of a cooking utensil therethrough, and the lower rim defines a lower opening in the splash shield. The upper opening in the splatter shield is smaller than the lower opening. | 04-16-2015 |
| 20150342230 | Popcorn Popper - A method of popping popcorn includes placing unpopped popcorn kernels and cooking oil in a pan configured to contain popcorn kernels to be popped and placing the pan on a source of heat. The pan is heated until the popcorn kernels reach a popping temperature and begin to pop. The pan is then removed from the source of heat and at least a portion of the cooking oil is poured from the pan through a drain port formed in the pan. The drain port is configured for the transmission of fluid between an inside of the pan and an outside of the pan. | 12-03-2015 |
| 20160015213 | DEEP FRYER WITH AUTOMATIC BATTER FILTRATION - The deep fryer has a frying basin having four lateral walls and a bottom wall having at least one drain, the four lateral walls being arranged in a rectangular cross-section configuration, and the bottom wall has a funnel shape to entrain oil contained therein to the at least one drain during oil drainage; an oil line leading from a drain to an oil recirculation aperture leading back into the frying basin; a filter and a recirculation pump provided within the oil line in a manner for the pump to be operable to pump the drained oil across the filter and to the recirculation aperture. The action of the pump cooperates with the shape of the bottom wall of the frying basin to clean the bottom wall of the frying basin from batter crumbs and to entrain the batter crumbs to the filter when required. | 01-21-2016 |
| 20160050952 | ENVIRONMENTALLY SUSTAINABLE FRYING OILS - This invention relates to environmentally preferred frying oils, such as high oleic oils. A Life Cycle Assessment (LCA) of high oleic oil compared to conventional oil when used in frying applications is provided. | 02-25-2016 |
| 20160058243 | Universal potato chip cooker - Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack which is carried along a cooking path during which the pack is agitated and mixed by paddle means or tumbled so that the individual slices receive maximum contact with the cooking medium. The cooking path may be divided into one or more stages in each of which the cooking times and temperatures are selected and maintained to produce potato chips of different styles having a final moisture content in the range of 1.2% to 2%. | 03-03-2016 |
| 20160120365 | CONTINUOUS FOOD FRYING DEVICE, CONTINUOUS FOOD FRYING METHOD, AND METHOD FOR PRODUCING FRIED FOOD - A continuous food frying device includes a first heating unit, a conveyance unit, a uniformizing unit, and a second heating unit. The first heating unit stirs and heats a food charged therein from a charging port of a drum member. The conveyance unit conveys a food discharged from a discharging port of the drum member. The uniformizing unit makes the thickness of the food substantially uniform. The second heating unit blows hot air onto the food from injection ports. | 05-05-2016 |
| 20180020874 | Disposable Frying Oil Filter and Filter Securing Device | 01-25-2018 |
| 426439000 | Farinaceous cereal dough or batter product, e.g., doughnut, etc. | 4 |
| 20110250334 | Process to control color, moisture and acrylamide in thermally processed foods - A process for preparing a comestible product from a root vegetable, masa or fruit by first subjecting the starting product to a heating phase to reduce moisture content to a range of 3% to about 12% and then treating the product to an inert, virtually oxygen free, fast moving atmosphere at about 115° C. until reaching a moisture content in the range of 0.5% to about 2.0% for a resulting acrylamide content of under 200 ppb and thereafter supplying the finishing treatments of the food product such as weighing and packaging. | 10-13-2011 |
| 20130142932 | PROCESSING AND COOKING OF FOOD WITH A LOW GLYCEMIC IMPACT FOR THE NUTRITION OF DIABETICS, OBESE AND FOR WEIGHT REDUCING DIETS - To reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which the structure of the raw complex carbohydrates is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones while due to their prolonged digestion, naturally limiting the immediate production of glucose (Glycemic Index). | 06-06-2013 |
| 20130295255 | Methods and Systems for Preparing Dough-Based Products - Systems, apparatuses, and method for preparing dough-based products are disclosed. One disclosed system for preparing dough-based products comprises a fryer comprising a bottom and at least one sidewall, a proofer comprising a proofing chamber with a top, bottom, and at least one sidewall, and a conveying mechanism configured to transport the dough-based products from the proofing chamber to the fryer, wherein the top of the proofing chamber is located below the bottom of the fryer. | 11-07-2013 |
| 426440000 | To puff or form pore | 1 |
| 20100119675 | DOUGHNUT MAKING METHOD USING SOYBEAN POWDER - A doughnut making method comprises: pulverizing beans to bean powder using an airflow crushing technique; mixing flour, baking powder and whole milk powder to the bean powder to form a first mixture; mixing the first mixture to a second mixture to form a third mixture, wherein the second mixture is formed of refined sugar, salt and margarine; sieving the third mixture to form a premix; admixing water and egg mix to the premix and pasting the admixture to a dough; and frying the dough in oil to form doughnuts. | 05-13-2010 |
| 426441000 | Including water treatment | 2 |
| 20100196568 | FRYER ATMOSPHERE CONTROL FOR MOLD FORM FRYER - A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point. | 08-05-2010 |
| 20160022084 | Method and apparatus for cooking mature animal portions - A cooking method is provided for cooking mature animal portions. The cooking method includes: (A) a pressure-cooking operation including cooking the mature animal portions under pressure; and (B) a fry-cooking operation including frying the mature animal portions that were pressure cooked, and the mature animal portions being cooked by the pressure-cooking operation and the fry-cooking operation are palatable for user consumption. | 01-28-2016 |
