Company Filing History:
Years Active: 1995
Title: Innovations of Arnold R Dyess in Pizza Preparation
Introduction
Arnold R Dyess, an inventive mind based in Paramount, California, has made his mark in the culinary equipment sector with an innovative invention that simplifies the pizza-making process. With a single patent to his name, he has developed a device that enhances the experience of forming and par baking pizza crusts, solving a common challenge in pizza preparation.
Latest Patents
Dyess holds a patent for a remarkable invention titled "Pizza press with interchangeable upper mold." This device is designed to form and par bake pizza crust from a quantity of dough placed in a pizza pan. It features a robust frame with a base portion and an upper housing portion. A key aspect of this innovation is the upper mold, which can be attached and removed, allowing versatility in pizza crust preparations. The design includes a handle member that pivots to enable the upper mold’s movement between a loading position—the stage where dough is introduced—and a flattening position, where dough is compressed effectively between the upper mold and the pizza pan.
Career Highlights
Arnold R Dyess is associated with Proprocess Corporation, a firm known for its commitment to innovative culinary solutions. His work in this company showcases his dedication to enhancing food preparation equipment, particularly in the area of pizza-making technology.
Collaborations
Throughout his career, Dyess has worked alongside fellow innovator Eugene Louis Raio. Their collaboration is a testament to the synergies that arise when inventive minds come together, contributing to advancements in the culinary arts.
Conclusion
Arnold R Dyess's innovative spirit and his patented pizza press are significant contributions to the food industry. His design not only facilitates the making of delicious pizzas but also showcases the importance of technology in everyday cooking. With a blend of creativity and technical skill, Dyess continues to inspire those in the culinary innovation field.