| Entries |
| Document | Title | Date |
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| 20080213449 | FOOD WARMING AND HOLDING DEVICE CONSTRUCTION AND METHOD - A device for heating food includes a housing and a plurality of heated shelves or trays supported on the housing. Each tray includes a heater and a temperature sensor. The heater is operable to heat the tray and the temperature sensor is capable of sensing the temperature of the tray. A controller is coupled to each heater and each temperature sensor, and the controller is configured to operate the heater as a function of the tray temperature. | 09-04-2008 |
| 20080292762 | METHOD FOR PRODUCING DRIED MICROBIAL CELLS - An inexpensive heat treatment method for producing dried microbial cells is provided, wherein the method does not result in lowering the quality of the microbial cells or causing pulverization. The method includes a step of heating microbial cells to between 200 to 450° C. for 1 to 30 seconds. | 11-27-2008 |
| 20090098267 | USE OF INORGANIC PHOSPHATE COMPOUNDS AS PALATABILITY ENHANCERS OF FLAVOURS GENERATED BY THERMAL REACTIONS IN WET PET FOODSTUFFS - The present invention concerns means and methods for obtaining an edible or drinkable wet pet foodstuff having enhanced palatability, by heating an edible or drinkable foodstuff preparation comprising: —at least one inorganic phosphate compound, preferably at least one inorganic pyrophosphate; and—at least one thermal reaction-generated flavour and/or aminoacid and reducing sugar precursors thereof. | 04-16-2009 |
| 20090110794 | Device and Method for Heating Food Products - The invention relates to a device for heating the outside of food particles, comprising a substantially cylindrical tube extending with a substantially horizontal axis, heating means for heating the tube on the outside, drive means for driving the tube in rotation about its axis, supply means for supplying food particles for heating to the interior of ̂ the tube in the vicinity of a first end of the tube, and discharge means for discharging the heated food particles from the second end of the tube. The invention is based on the product being heated briefly by contact heating in a rotating tube, being carried along by the rotating part and detaching from the wall at a point in time due to gravity in combination with the rotating movement, and thereby coming loose from the other part of the tangle of meat. | 04-30-2009 |
| 20100278990 | CONSTRUCT WITH LOCATING FEATURE - A construct for heating a food product. The construct comprises a first centerline extending in a first direction and a second centerline extending in a second direction, wherein the first centerline is substantially perpendicular to the second centerline, a base, a pair of opposed platforms extending upwardly from the base. The pair of opposed platforms are separated by a recess extending in the second direction. The construct comprises at least one locating feature foldably connected to the construct and being located between the opposed platforms for locating a food product on one of the opposed platforms | 11-04-2010 |
| 20100323076 | Method For Reversing An Oxidized Off-Flavor From Milk - A method of reversing the formation of an oxidized off-flavor in milk that includes providing milk, and heating the milk to a temperature between approximately 70° C. and approximately 90° C. for a period of between approximately 25 seconds and approximately 60 seconds. | 12-23-2010 |
| 20110256288 | Food Processing Vat With Zoned Temperature Control - A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side wall(s) of the vat. A heat transfer fluid may be directed through the zoned heat transfer system along a flow path that is selected based on a target size and/or a target temperature of a batch of food product being processed in the vat. | 10-20-2011 |
| 20120021109 | METHOD AND DEVICE FOR LEADING MEDIA THROUGH A TREATMENT SYSTEM FOR A LIQUID PRODUCT - A method and a device for leading media in a thermal treatment system for a liquid product where, determining the led-in volume of the expelling medium while a medium is being expelled from the treatment system and by setting the determined volume of the expelling medium in a ratio to a nominal capacity of the treatment system, the shutting off of a product pipe on the outlet side following a medium change on the inlet side can be accomplished independent in time of the performance of the medium change on the inlet side. This reduces product losses and permits the treatment of residual amounts remaining in the treatment system. | 01-26-2012 |
| 20120027903 | HEAT EXCHANGE APPARATUS AND METHOD - A heat exchange apparatus includes an outer shell defining a cavity and a volume-occupying member received within the cavity. The outer shell and the volume-occupying member cooperate to define a fluid-receiving volume therebetween. An opening in the outer shell defines a passageway for receiving a liquid to be heated therethrough. The opening includes a fastener for removably attaching to an open top of a container containing a liquid to be heated, wherein the liquid to be heated will flow from the container into the fluid-receiving volume when the apparatus is inverted and the liquid will flow back into the container when the bottle is returned to the upright position. | 02-02-2012 |
| 20120171343 | METHOD AND APPARATUS FOR COOKING APPLIANCE HEATING ELEMENT AND CONTROL IDENTIFICATION - A method and apparatus are provided for determining which heating element on a cooking appliance is associated with a particular heating element control. More particularly, when a user of the appliance touches a control on the cooking appliance and/or comes in close proximity to such control, a visual identification of which heating element is associated with such control is provided. The visual identification can be e.g., a light that illuminates the associated heating element or a visible display that otherwise indicates the associated heating element. | 07-05-2012 |
| 20120213903 | Apparatus for modified heated air flow to floor holder - A food warming and cooking apparatus used over a burner of a range or similar heat source. The apparatus has a base section adapted to cover the heater and help contain heated air therein. A heat modifier having a plurality of emitters emits heated air into an intermediate section. A pot or other food holder is placed into a receiver during operation. One or more guides position the pot for even cooking. Hot air is emitted in a manner that induces good heat transfer at relatively lower temperatures than would be experienced by direct contact of a pot or other cooking implement to reduce the risk of sticking and scorching. | 08-23-2012 |
| 20120231138 | Field-Ready Oven - A field-ready oven has reinforced telescoped side walls that extend and hold a base, shelf, tray support and cover spaced apart. A low air intake and a semipermeable membrane deliver air and vapor fuel to catalyst pads on the shelf. Radiant heat from exothermic reaction is diffused over a bottom of a tray. Hot gas circulates around the diffuser and tray with a chimney effect before exhausting. A lid on the cover lifts for access to the tray. A fuel container in the oven forces fuel through a capillary restriction to limit fuel flow. A spring in the container is released to start fuel flow. | 09-13-2012 |
| 20120251696 | METHOD OF USING A DROP-IN PASSIVE THERMAL INSERT FOR FOOD SERVICE COUNTERS - Passive temperature control is provided to vessels too tall to be stored in a shallow, temperature-controlled tray or basin by a vertically oriented thermally-conductive tube. In one embodiment, an insulative collar covers the tray and insulates portions of the tube that extend above the top of the tray. Optional heat sinking fins and air convection holes increase heat transfer between the tube and the tray. | 10-04-2012 |
| 20120263847 | AUTOMATIC DISTRIBUTOR APPARATUS FOR HEATED FOOD PRODUCTS, SUCH AS PIZZAS OR OTHER PRODUCTS, AND AN OPERATING METHOD - An apparatus includes a chamber containing a plurality of food products, and a second chamber having a heater. In use, the apparatus: transfers the products individually from the collection chamber to the second chamber; displacing a lower heating device into an inactive position enabling nearing and distancing movement of the product with respect to the upper heating device; vertically translates the product, along a vertical axis, up to a heating position, defined in proximity of and below the active heating surface of the upper heating device; brings the lower heating device into an active position, facing upwards and located below the active surface of the upper heating device. The product interposed, and the upper heating device and the lower heating device heat the product, displacing the lower heating device into the inactive position, vertically translating the product, moving the product to a position outside the second chamber. | 10-18-2012 |
| 20130034644 | IN-LINE HEATING PROCESS - A process for heating a pumpable food product comprising the steps of: a) providing a pumpable food product, b) transporting the pumpable food product through a continuous flow passage, c) heating the pumpable food product during at least part of the transporting of step b), characterised in that the flow rate of transportation during step b) comprises phases of acceleration and phases of deceleration, wherein the phases of acceleration and of deceleration periodically repeat. | 02-07-2013 |
| 20130101721 | INDUCTION-BASED HEAT RETENTIVE SERVER - A heat retentive server includes a chamber defined between an upper shell and a lower shell that are connected to one another. An induction-heatable member is positioned in the chamber, and the induction-heatable member may be heated by electromagnetic induction to a first temperature that is greater than the heat deflection temperature of the upper shell. Buffering material is positioned in the chamber between the induction-heatable member and the upper shell, and the buffering material is adapted for providing predetermined conductive heat transfer from the induction-heatable member to the upper shell so that at least a portion of the upper shell is heated to a second temperature that is greater than the heat deflection temperature of the upper shell. The second temperature is less than the first temperature. | 04-25-2013 |
| 20130156920 | JUG WITH TEMPERATURE INDICATOR - A multi-purpose jug with temperature indicator, wherein the jug is formed from a material having high thermal conductivity, including a liquid crystal thermometer attached to a side of the jug, the thermometer being arranged to indicate temperatures of liquid within the jug from 35 degrees Celsius to greater than 65 degrees Celsius, wherein the liquid crystal thermometer is in the form of a label adhered to the external side of the jug and is sealed with a layer of resin covering the label. | 06-20-2013 |
| 20130189416 | Method, Apparatus and Mold for Producing a Confectionery Product - A method for producing a confectionery product from at least two pieces with at least one interface between the two pieces and including meltable material at least in parts of the interface, comprising the step of heating the interface during or after the two pieces have been brought into contact with each other. An apparatus for producing a confectionery product from two or more pieces comprising at least one heater in or downstream of a station where at least two pieces of the confectionery product are brought into contact with each other. A mold for the production of a confectionery product having at least two pieces has at least one component or portion heatable by induction heating. A heatable component, preferably a ferromagnetic component provided in the vicinity of a confectionery product, is used for partially heating the confectionery product, preferably by induction heating. | 07-25-2013 |
| 20130302495 | INDUCTION-BASED HEAT RETENTIVE SERVER - A heat retentive server includes a chamber defined between an upper shell and a lower shell that are connected to one another. An induction-heatable member is positioned in the chamber, and the induction-heatable member may be heated by electromagnetic induction to a first temperature that is greater than the heat deflection temperature of the upper shell. Buffering material is positioned in the chamber between the induction-heatable member and the upper shell, and the buffering material is adapted for providing predetermined conductive heat transfer from the induction-heatable member to the upper shell so that at least a portion of the upper shell is heated to a second temperature that is greater than the heat deflection temperature of the upper shell. The second temperature is less than the first temperature. | 11-14-2013 |
| 20140010937 | MOIST AND CRISPY PRODUCT HOLDING CABINET WITH HEATED AIRFLOW - A food holding cabinet having at least one heating chamber for holding at least one food tray therein, the cabinet comprising: a housing that defines the heating chamber and a heating chamber opening for access to the heating chamber, wherein the heating chamber comprises an top portion, front portion, a rear portion, and at least one tray location for receiving a food tray; a jet plate including a plurality of apertures, the jet plate is disposed between the heating chamber and an upper plenum, wherein the upper plenum is formed between an upper surface of the jet plate and a lower surface of the top portion of the heating chamber; and a blower positioned to provide heated gas into the upper plenum, wherein the gas exits the upper plenum through the apertures into the heating chamber such that it is direct substantially toward the food tray. | 01-09-2014 |
| 20140099418 | CUTTING AND DISPLAY TRAY FOR CUTTING PROPORTIONAL SIZED PIECES OF PIZZA - A food cutting and display tray comprising a tray body with a plurality of V-shaped cutting grooves formed in a first or second planar surface and radiate from a center point; a circular edge that defines the boundary of said planar surfaces; a gripping groove running about the circumference located between about 0.25″-1″ from said edge; at least one circular centering groove concentric about the center point; and wherein said gripping groove is in a shape selected from a series of discontinuous arc segments, and a continuous circle; wherein the plurality of cutting grooves guide a cutting tool along the grooves to cut a food item into substantially identical, equally-sized segments; wherein the tray material comprises food safe and/or NSF-approved materials that will withstand temperatures up to about 350° F.; and wherein the plurality of cutting grooves facilitate the emphasis, when displayed, that the slices are of equal size. | 04-10-2014 |
| 20140120231 | PROCESS FOR PRODUCTION OF ROASTED COFFEE BEAN EXTRACT - Provided is a process for producing a roasted coffee bean extract suppressed in bitterness by selectively reducing the content of chlorogenic acid lactones while maintaining the content of chlorogenic acids and having taste and flavor intrinsic to the roasted coffee bean extract. | 05-01-2014 |
| 20140178552 | FOOD PRODUCT CONTAINMENT ASSEMBLIES AND METHODS FOR USE WITH A TOASTER - A containing assembly for a food product for use as a culinary tool to assist in preventing thermal injury to a user while inserting and retrieving the food product from a toaster slot, the assembly including a support assembly defining a basket for receiving and retaining the food product, and having a support frame with a u-shaped bar with two side bars and a base bar and two articulating side walls coupled to the bottom of the support frame, the rotatable side wall rotates about an axis proximate the bottom of the support frame. A stop restricts the outward rotation of the rotatable side wall at a predefined open position. A handle is fixedly coupled to one of the two side bars of the support frame and configured for inserting and retrieving the support assembly from the toaster slot with a single user hand. | 06-26-2014 |
| 20140199457 | ENERGY-EFFICIENT APPARATUS FOR MAKING CHEESE - An apparatus for making cheese including a whey conduit, a milk conduit, and a heat exchange device between the whey conduit and the milk conduit. Preferably, the heat exchange device includes a heat transfer circuit including a heat transfer conduit, heat transfer medium in the heat transfer conduit, a whey heat exchanger between the whey conduit and the heat transfer conduit, and a milk heat exchanger between the heat transfer conduit and the milk conduit. A thermal storage device can be in thermal contact with the heat exchange device to allow heat energy from the whey to be accumulated and stored for future use in heating incoming milk. The thermal storage device includes a thermal storage conduit, a thermal storage heat exchanger between the heat exchange device and the thermal storage conduit, thermal storage medium in the thermal storage conduit, and a thermal storage tank. | 07-17-2014 |
| 20140272063 | VERTICAL FOOD CABINET - A food cabinet is provided that includes an enclosure with an access door, shelves carried by and vertically arranged within the enclosure, and a heat transfer arrangement. The heat transfer arrangement includes a pump, fluid conduits coupled with the pump and associated with the shelves of the enclosure, a primary tank, and an auxiliary tank. The primary tank is fluidly connected to the pump and contains a heat transfer medium. The auxiliary tank is coupled with the primary tank and provides make-up heat transfer medium to the primary tank. Also provided is a method of warming food using such a food cabinet that includes the steps of placing a food item on one of the shelves, heating the heat transfer medium to a temperature between 200° F. and 250° F., and pumping the heat transfer medium through the shelf. | 09-18-2014 |
| 20140287119 | SYSTEM, DEVICE, AND METHOD FOR BAKING A FOOD PRODUCT - Devices, systems, and methods are provided for baking a food product in a portable baking oven. The baking oven includes a main body, lower and upper stones, a heat shield suspending the upper stone above the lower stone, and a heat element emanating heat upward to a rotating flat panel having the lower stone thereon. Convection heat from the heat element moves upward from below the rotating flat panel and past a periphery of the flat panel, channeled by the heat shield to the upper stone, to move along the upper stone, and then down along the heat shield, on the opposite side. With this arrangement, the heat element heats the upper and lower stones with convection heat moving between the lower and upper stones in a side-to-side manner. | 09-25-2014 |
| 20140295044 | METHOD AND APPARATUS FOR MAKING AND DISPENSING LIQUID OR SEMI-LIQUID FOOD PRODUCTS - A method for making and dispensing liquid or semi-liquid food products is implemented in a machine including a one containment tank for containing a liquid basic product, a processing circuit for that product, to obtain a liquid or semi-liquid food product, a dispenser for dispensing the food product, an actuator acting on the basic product and/or on the food product and/or on parts of the machine, and a user interface for controlling the making and dispensing. The method, implemented by a control and processing unit connected with the user interface, includes: measuring one or more operating parameters, activating a first data communication for obtaining the operating parameters, receiving the operating parameters, activating a second data communication with the user interface for receiving commands representing selectable settings of preparations, and controlling the actuator as a function of the operating parameters and commands received. | 10-02-2014 |
| 20140328989 | APPARATUS AND METHODS FOR REHEATING WEDGE SHAPED FOOD PRODUCTS, SUCH AS ONE OR MORE PIZZA SLICES - Apparatus for heating a wedge-shaped food product, such as one or more slices of pizza, includes an assembly and a handle mechanically connected with the assembly. The assembly includes a first arm including a side wall and a floor, and a second arm including a side wall and a floor. The second arm is pivotably connected with the first arm such that the wedge-shaped food product can be held between the first arm and the second arm with the wedge-shaped food product being supported by the floors of the first and second arms and abutting the side walls of the first and second arms. Additional supports may be provided between the arms. The handle may be removeably connected with the assembly, for example, via a riser. | 11-06-2014 |
| 20140348999 | MACHINE AND METHOD FOR MAKING CHOCOLATE - A machine for making and dispensing chocolate, comprising:
| 11-27-2014 |
| 20150050406 | Hot Air Popcorn Popper with Detachable Carafe Used for Serving Dispenser - A popcorn popping unit comprises a blower unit and a carafe. The carafe and blower unit are removably attachable. The carafe may have a double wall construction. The blower unit has a heating element and a blower fan. The blower unit is adapted to direct heated air into the carafe and to pop the kernels of corn. The carafe is selectively configurable to be vented during cooking operations and to be sealed for use as a serving dispenser for the popped kernels of corn after cooking is complete. | 02-19-2015 |
| 20150093487 | HEATING PAD ASSEMBLY FOR CONTAINER WARMING - Disclosed herein are heating pad assemblies for a food serving container, wherein the assemblies comprise a heating pad and a pouch configured to hold the heating pad. Also disclosed are methods for warming a food serving container comprising steps of obtaining a heating pad; heating the heating pad; placing the warm heating pad in a pouch to obtain a heating pad assembly; and placing the heating pad assembly under the container. | 04-02-2015 |
| 20150118377 | HEAT EXCHANGE APPARATUS AND METHOD - A heat exchange apparatus includes an outer shell defining a cavity and a volume-occupying member received within the cavity. The outer shell and the volume-occupying member cooperate to define a fluid-receiving volume therebetween. An opening in the outer shell defines a passageway for receiving a liquid to be heated therethrough. The opening includes a fastener for removably attaching to an open top of a container containing a liquid to be heated, wherein the liquid to be heated will flow from the container into the fluid-receiving volume when the apparatus is inverted and the liquid will flow back into the container when the bottle is returned to the upright position. | 04-30-2015 |
| 20150305553 | FOOD CONDITION MAINTAINING DEVICE - The inventive food holding apparatus comprises a holding area that accommodates food and warms the food with heat radiated by a bottom surface and with warm convection air. Part of the convection air forms an air curtain having a Bernoulli effect that removes excess moisture from the external surface of the food and maintains the food in a warm, crisp condition. The apparatus conditions food to attain a biologically safe noncooking temperature and to retain its freshly cooked texture and internal moisture for more than two hours. This lets restaurants serve the food longer to its customers, allowing efficient batch cooking and significantly decreasing food waste. | 10-29-2015 |
| 20160083678 | DEVICE AND METHOD FOR HEATING A FERMENTABLE STARTING MATERIAL FOR BEVERAGE PRODUCTION - A device and a method for heating a fermentable starting material for beverage production wherein a heat transporting medium is transported in a heat transporting medium circuit in a first flow direction via a heat storage device for storing/emitting heat, a heating medium for heating the heat transporting medium, and a heat emission chamber in which the heat is transferred from the heat transporting medium to the fermentable starting material flowing in a line. | 03-24-2016 |
| 20160100595 | APPARATUS FOR PRESERVING COOKED FOOD PALATABILITY - The rate of degradation of a cooked food product that is maintained at an elevated temperature can be reduced by the use of an encapsulated environment food holder. The encapsulated environment is a small, airtight or semi-airtight containment vessel that retains compositions that escape from a cooked food product over time. The volume of an encapsulated environment is greater than one hundred percent but less than one-thousand percent of the cooked food product volume. By holding single servings or portions of a cooked food product in a small, encapsulated environment palatability or taste of a cooked food product can be extended. | 04-14-2016 |
| 20160100604 | SYSTEMS AND METHODS FOR DISTRIBUTING AND DISPENSING CHOCOLATE - Systems and methods for preparing and dispensing food context typically molten chocolate. In one aspect, a method for treating chocolate includes placing a quantity of chocolate in a pressure-controllable environment; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit; decreasing the pressure of the pressure-controllable environment to about 5 Torr; and holding the pressure of the pressure-controllable environment at about 5 Torr for a predetermined period of time. Additional steps may include decreasing the pressure of the pressure-controllable environment to about 5 Torr at an average rate of about 8 Torr per minute; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of about 2 degrees Fahrenheit per minute; and/or heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of no more than 1 degree Fahrenheit per minute. | 04-14-2016 |
