Company Filing History:
Years Active: 2018
Title: Innovations in Snack Food Cooking by David James Stanley-Smith
Introduction
David James Stanley-Smith is an accomplished inventor based in Derbyshire, GB. He has made significant contributions to the field of food technology, particularly in the cooking of snack foods. With a total of 2 patents to his name, Stanley-Smith is recognized for his innovative methods that enhance the cooking process.
Latest Patents
Stanley-Smith's latest patents focus on methods for cooking snack foods. The first patent describes a method that involves providing a bed of particles, heating and moving these particles to create a mobile cooking medium. This method allows for the cooking of snack food precursor elements, resulting in a plurality of cooked snack food pieces. The heated particles transfer heat to the snack food through thermal conduction, ensuring even cooking.
The second patent also outlines a method for cooking snack foods, where the particles in the bed are composed of magnetic and/or electroconductive materials. This method utilizes electromagnetic induction to heat the particles, forming a heated cooking medium. Similar to the first patent, this method allows for the cooking of snack food precursor elements, with the heated particles transferring heat through thermal conduction.
Career Highlights
David James Stanley-Smith is currently employed at Frito-Lay North America, Inc., where he continues to innovate in the snack food industry. His work has contributed to advancements in cooking techniques that improve the quality and efficiency of snack food production.
Collaborations
Stanley-Smith has collaborated with notable coworkers, including Robert Godfroid and Austin Jon Kozman. These partnerships have fostered a creative environment that encourages the development of new ideas and technologies in the field.
Conclusion
David James Stanley-Smith is a pioneering inventor whose work in cooking snack foods has led to innovative methods that enhance food preparation. His contributions to the industry are significant, and his patents reflect a commitment to improving cooking techniques.