This inventor holds 2 USPTO granted patents. Top assignees: Cozzini LLC, Cozzini Manufacturing Corp.. Active years: 1989-1992.
Company Filing History:
Years Active: 1989-1992
Title: Innovations by C Richard Rudibaugh in Meat Processing Technology
Introduction
C Richard Rudibaugh is a notable inventor based in Chicago, IL, who has made significant contributions to the field of meat processing technology. With a total of two patents to his name, Rudibaugh has developed innovative systems that enhance the efficiency and quality of meat emulsification and grinding processes.
Latest Patents
Rudibaugh's latest patents include a meat emulsifying and processing system and a multi-station meat grinder with bone chip removal means. The meat emulsifying and processing system is designed to produce meat products with optimum emulsification stability. This system features a perforated plate and a rotary multibladed cutter that work together to break down meat into a fine emulsion while raising its temperature. The emulsification process is controlled by a positive displacement pump that regulates the throughput and temperature of the product, ensuring a cohesive emulsion.
The multi-station meat grinder incorporates a bone chip removal and ground meat separating unit. This innovative design includes a casing with a centrally apertured end cap that holds a perforated die plate. The system effectively separates bone chips from ground meat, allowing for a cleaner and more efficient meat processing operation.
Career Highlights
Throughout his career, C Richard Rudibaugh has worked with reputable companies such as Cozzini Manufacturing Corporation and Cozzini LLC. His experience in these organizations has contributed to his expertise in meat processing technologies and has enabled him to develop his patented innovations.
Collaborations
[This section has been skipped due to space constraints.]
Conclusion
C Richard Rudibaugh's contributions to meat processing technology through his innovative patents demonstrate his commitment to improving the industry. His work continues to influence the efficiency and quality of meat products in the market today.