Company Filing History:
1 out of 9 
4 out of 832,912 Years Active: 1976-1981
Title: Innovations by John G Longenecker
Introduction
John G Longenecker is a notable inventor based in Ozone Park, NY (US). He holds a total of five patents, showcasing his contributions to the field of food processing technology. His innovative approaches have significantly impacted the way certain food products are prepared and manufactured.
Latest Patents
One of his latest patents is a method for shaping and precooking tortilla dough. This method involves inserting the dough between a heated rotatable drum and a heated compression plate. The plate is pivotally mounted and swings into position to compress the dough while the drum is in a stop-phase of step motion. After compression, the plate is swung out of position, allowing the drum to rotate and pass the compressed dough out of the region. Another significant patent is an apparatus for shaping and precooking tortillas. This apparatus processes compressible, heat-settable material and is particularly useful for producing tortillas made from wheat flour. It includes a step-motion, rotatable, heated drum and a curved, pivotally-mounted, heated compression plate that works in conjunction with the drum to create the desired food product.
Career Highlights
Throughout his career, John G Longenecker has worked with various companies, including Automation International Inc. His work has focused on developing innovative solutions for food processing, particularly in the area of tortilla production.
Collaborations
John has collaborated with notable individuals such as Manuel J Rubio and Ciro M Robustelli. These collaborations have contributed to the advancement of his inventions and the successful implementation of his patented technologies.
Conclusion
John G Longenecker's contributions to food processing technology, particularly in tortilla production, highlight his innovative spirit and dedication to improving manufacturing processes. His patents reflect a commitment to enhancing the efficiency and quality of food preparation methods.