Company Filing History:
Years Active: 1977
Title: Innovations by John H Lach in Dough Shaping Technology
Introduction
John H Lach is an inventive mind based in Blackfoot, ID (US), known for his contributions to the food processing industry. He has developed a unique drive mechanism for dough shaping apparatuses, which enhances the efficiency and accuracy of producing french fry shaped pieces from dough. His innovative approach has led to the granting of a patent, showcasing his expertise in mechanical design and food technology.
Latest Patents
John H Lach holds a patent for a "Drive mechanism for dough shaping apparatus." This invention features a mechanism designed to controllably drive a plunger within a chamber, moving dough in precise incremental steps. The mechanism ensures that the dough is shaped into uniform pieces, specifically designed to resemble french fries, with a thickness of 1/4 inch. The plunger's advancement is synchronized with a wire cutter that severs the dough bodies, allowing for consistent and accurate production of french fry shaped pieces. This innovative drive mechanism not only facilitates constant incremental advancement but also provides a quiescent period for effective dough cutting.
Career Highlights
John H Lach is associated with Ampco Foods Inc., where he applies his inventive skills to improve food processing technologies. His work has significantly impacted the efficiency of dough shaping processes, making it easier for food manufacturers to produce consistent products. His patent reflects his commitment to innovation and quality in the food industry.
Collaborations
John has collaborated with notable colleagues, including Mounir A Shatila and John L Veeneman. These partnerships have likely contributed to the development and refinement of his innovative technologies.
Conclusion
John H Lach's contributions to the field of dough shaping technology exemplify the importance of innovation in the food processing industry. His patented drive mechanism not only enhances production efficiency but also ensures the quality of the final product. His work continues to influence the way food manufacturers approach dough shaping, paving the way for future advancements in the industry.