Hillsdale, NJ, United States of America

Clement R Wyss


 

Average Co-Inventor Count = 3.9

ph-index = 7

Forward Citations = 165(Granted Patents)


Location History:

  • Lewes, DE (US) (1981)
  • Lewes, all of the, DE (US) (1981)
  • Hillsdale, NJ (US) (1985 - 1993)

Company Filing History:


Years Active: 1981-1993

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8 patents (USPTO):Explore Patents

Title: The Innovative Contributions of Clement R. Wyss

Introduction

Clement R. Wyss is a notable inventor based in Hillsdale, NJ (US), recognized for his significant contributions to the field of cooking technology. With a total of 8 patents, Wyss has developed innovative solutions that enhance the cooking experience, particularly in microwave cooking.

Latest Patents

Among his latest patents, Wyss has introduced a groundbreaking method for microwave cooking that involves a specialized cooking bag. This bag allows food products to be cooked, browned, and crisped effectively in a microwave oven. The design features an enclosed cooking space surrounded by a susceptor material layer, which heats up during cooking to achieve the desired browning and crisping of the food. Additionally, he has developed an improved quick-cooking thin-wall pasta, which incorporates dried egg white solids to enhance its cooking properties. This macaroni can be prepared in just 3-7 minutes, ideally using microwave radiation to achieve an 'al dente' texture.

Career Highlights

Clement R. Wyss has had a distinguished career, working with prominent companies such as General Foods Limited and Kraft General Foods, Inc. His experience in these organizations has contributed to his innovative approach to food technology and cooking methods.

Collaborations

Throughout his career, Wyss has collaborated with notable individuals, including Edward L. Scarsella and Charles R. Mason. These partnerships have likely played a role in the development of his patented inventions.

Conclusion

Clement R. Wyss's contributions to microwave cooking technology and quick-cooking pasta demonstrate his innovative spirit and dedication to improving culinary experiences. His patents reflect a commitment to enhancing food preparation methods, making him a significant figure in the field of invention.

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