Salt Lake City, UT, United States of America

Chris Steffensen



Average Co-Inventor Count = 4.0

ph-index = 1

Forward Citations = 13(Granted Patents)


Company Filing History:

goldMedal1 out of 832,843 
Other
 patents

Years Active: 2010

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1 patent (USPTO):Explore Patents

Title: Innovations by Chris Steffensen

Introduction

Chris Steffensen is an inventive mind based in Salt Lake City, UT. He has made significant contributions to the field of food service technology. His innovative approach has led to the development of a unique apparatus designed for heating and cooling food at serving stations.

Latest Patents

Chris holds a patent for an "Apparatus for heating and cooling at food serving stations." This invention involves systems and apparatus for heating or cooling food to an appropriate temperature for service using standard food service containers, such as chafing dishes or food carts. The design features a thermally conductive plate with multiple Peltier chips attached to create a temperature difference. These chips are in thermally conductive contact with a heat exchanger, where a heat transfer liquid circulates through tubing in the heat exchanger and a separate radiator. This setup perpetuates the temperature difference at the plate. Additionally, one or more fans may be included to encourage airflow through the radiator, and a coolant reservoir and pump may also be part of the system.

Career Highlights

Throughout his career, Chris has worked with various companies, including Bipolar Solutions, LLC. His experience in the industry has allowed him to refine his skills and contribute to innovative projects that enhance food service efficiency.

Collaborations

Chris has collaborated with talented individuals such as Tyler Lyon and Daniel Winegar. Their combined expertise has fostered a creative environment that encourages innovation and problem-solving.

Conclusion

Chris Steffensen's contributions to food service technology through his patent demonstrate his commitment to innovation. His work continues to influence the industry, making food service more efficient and effective.

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