Location History:
- Lebanon, OH (US) (2015)
- Eaton, OH (US) (2017)
- Springboro, OH (US) (2020 - 2022)
Company Filing History:
Years Active: 2015-2022
Title: Innovations by Keith Lambert in Pressure Frying Technology
Introduction
Keith Lambert is an accomplished inventor based in Springboro, OH (US). He holds a total of 4 patents that focus on enhancing cooking methods, particularly in pressure frying technology. His innovative approaches have significantly contributed to the efficiency and effectiveness of cooking processes.
Latest Patents
Among his latest patents, Lambert has developed a "Pressure Assist Method for Pressure Fryer." This invention provides methods for adjusting the pressure in a cooking chamber of a pressure fryer. The system determines the pressure inside the cooking chamber by detecting the closure of a valve that vents the chamber. If the pressure is found to be below a predetermined level, a pressure assist system is activated. This system includes an air pump and/or pressure source that supplies gas to the cooking chamber, thereby increasing the pressure. The pressure can be measured at a specific time after the valve closure, and the amount of gas added is based on the difference between the measured and predetermined pressures. This feature allows for optimal cooking of food batches of various sizes.
Another significant patent by Lambert is the "Pressure Assist Feature for Pressure Fryer." Similar to his previous invention, this system and method also focus on adjusting the pressure in the cooking chamber. The activation of the pressure assist system ensures that the cooking process is efficient and effective, leading to better food quality.
Career Highlights
Keith Lambert is currently associated with Henny Penny Corporation, where he applies his expertise in developing innovative cooking technologies. His work has been instrumental in advancing the capabilities of pressure fryers, making them more efficient and user-friendly.
Collaborations
Lambert has collaborated with notable colleagues, including Gary L. Mercer and Tim A. Landwehr. Their combined efforts have fostered a creative environment that encourages innovation in cooking technology.
Conclusion
Keith Lambert's contributions to pressure frying technology through his patents demonstrate his commitment to innovation in the culinary field. His work continues to influence the industry, ensuring that cooking methods are both efficient and effective.