St. Joseph, MO, United States of America

Jerry J Hankins



 

Average Co-Inventor Count = 6.0

ph-index = 1

Forward Citations = 2(Granted Patents)


Location History:

  • Tyler, TX (US) (2017)
  • St. Joseph, MO (US) (2021 - 2023)

Company Filing History:


Years Active: 2017-2025

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5 patents (USPTO):Explore Patents

Title: Jerry J Hankins: Innovator in Heating and Cooling Technologies

Introduction

Jerry J Hankins is a notable inventor based in St. Joseph, MO (US), recognized for his contributions to the field of heating and cooling technologies. With a total of five patents to his name, Hankins has made significant advancements in methods and devices that enhance the processing of viscous materials, particularly in the food industry.

Latest Patents

Hankins' latest patents focus on methods and devices for heating or cooling viscous materials, such as meat emulsions. These innovations are crucial for producing food and other products. The devices feature a heat exchanger that includes a first plate and a second plate attached to the first plate. Additionally, a first spacer and a second spacer are arranged between the two plates. This configuration defines at least one temperature-controlled passage for a product to pass through the heat exchanger, ensuring efficient temperature regulation.

Career Highlights

Throughout his career, Jerry J Hankins has worked with prominent companies, including Société Des Produits Nestlé S.A. and Nestec S.A. His experience in these organizations has allowed him to refine his expertise in the development of innovative heating and cooling solutions.

Collaborations

Hankins has collaborated with notable professionals in his field, including Kevin J Cully and Andrew Joseph Brinkmann. These partnerships have contributed to the advancement of his inventions and the successful implementation of his patented technologies.

Conclusion

Jerry J Hankins stands out as an influential inventor in the realm of heating and cooling technologies. His innovative patents and collaborations reflect his commitment to improving processes in the food industry. His work continues to impact the way viscous materials are handled and processed.

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