Company Filing History:
Years Active: 1995
Title: The Innovative Mind of Alex Saharian
Introduction
Alex Saharian is an accomplished inventor based in Elkhart, IN (US). He has made significant contributions to the field of food service technology. His innovative approach has led to the development of a unique rethermalization system designed to enhance the efficiency of serving refrigerated foods in institutional settings.
Latest Patents
One of Alex Saharian's notable patents is a rethermalization system featuring microcontroller computed start times. This system is specifically designed for rethermalizing refrigerated foods in an institutional food service environment. The rethermalization cart is equipped with multiple trays that support food items intended for serving. These trays are placed on heater shelves that contain heating elements strategically located beneath the trays, corresponding to the positions of the food items. The cart can be loaded and placed in a refrigerator, where it connects to a power supply and controller. A serving time can be programmed into the system, allowing the controller to activate the cart a predetermined interval before the desired serving time. The heater microcontrollers manage the power to the heating elements based on a rethermalization program, ensuring that food is served at the optimal temperature.
Career Highlights
Alex Saharian is associated with Standex International Corporation, where he continues to innovate and develop solutions that improve food service operations. His work has garnered attention for its practicality and effectiveness in addressing the challenges faced by institutional food service providers.
Collaborations
One of his notable coworkers is John W Westbrooks, Jr., with whom he collaborates on various projects within the company.
Conclusion
Alex Saharian's contributions to the field of food service technology exemplify the impact of innovative thinking on everyday operations. His patent for a rethermalization system showcases his commitment to improving efficiency and quality in food service settings.