Company Filing History:
Years Active: 2010-2013
Title: Innovations by Alan E Hairsine in Egg Production
Introduction
Alan E Hairsine is an accomplished inventor based in Gaylord, Minnesota. He has made significant contributions to the food industry, particularly in the mass production of pre-cooked egg products. With a total of two patents to his name, Hairsine's work focuses on enhancing the efficiency and quality of egg preparation for fast food establishments.
Latest Patents
Hairsine's latest patents revolve around methods for automatically making large quantities of pre-cooked eggs that maintain a natural appearance. His inventions include devices designed for mass-producing cooked, cooled egg products that resemble grill-fried eggs. One notable device features a mechanism for positioning whole, intact, shelled eggs across a cooking mold conveyor. This device also includes a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Additionally, some methods incorporate an egg yolk splitter that ruptures the yolk sac, allowing for the production of whole eggs with a ruptured yolk. The irregularly shaped egg molds developed by Hairsine enable the creation of mass-produced cooked eggs with natural, irregular outlines. These innovations allow for the delivery of pathogen-free pre-cooked eggs to fast food establishments, significantly reducing the time required for cooking.
Career Highlights
Throughout his career, Alan E Hairsine has worked with notable companies in the food industry, including Michael Foods of Delaware, Inc. and Michael Foods, Inc. His experience in these organizations has contributed to his expertise in food production and innovation.
Collaborations
Hairsine has collaborated with several professionals in his field, including Ted A Kurpgeweit and Dale E Weaver. These partnerships have likely played a role in the development and refinement of his patented technologies.
Conclusion
Alan E Hairsine's contributions to the food industry through his innovative patents have significantly improved the efficiency of egg production. His work continues to impact fast food establishments by providing high-quality, pre-cooked egg products.