Kevin G Knott

Title: The Innovative Work of Kevin G. Knott

Introduction

Kevin G. Knott, a dedicated inventor based in Sinking Spring, Pennsylvania, has made significant contributions to the field of food production technology. With a focus on creating efficient machinery for food processing, his work is marked by innovative designs that enhance productivity and quality.

Latest Patents

Kevin holds a patent for a revolutionary "Rotating Nozzle Die Machine for Dough Extrusion." This invention features a rotary drive die nozzle machine designed for extruders, equipped with at least one rotatable nozzle with three openings. The machine directs food material efficiently and safely, thanks to a compression head that channels material towards the rotating nozzle. Notably, the design allows for the easy replacement of nozzles with varying sizes and shapes, enhancing versatility. Additionally, a series of seals safeguard the food product from contamination, promoting hygiene while also protecting the drive assembly from exposure to food materials.

Career Highlights

He is currently employed at Reading Bakery Systems, Inc., a company recognized for its innovative solutions in the baking and food production industry. At Reading Bakery Systems, Kevin contributes his expertise in machine design and food processing technologies, solidifying the company's reputation as a leader in the sector.

Collaborations

Throughout his career, Kevin has collaborated with notable coworkers, including E. Terry Groff and Joseph S. Zaleski, Jr. Their collective efforts have fostered an environment of innovation, leading to advancements that benefit both the industry and consumers.

Conclusion

Kevin G. Knott’s commitment to innovation in food extrusion technology exemplifies the impact of inventors in modern manufacturing. His patent for the rotating nozzle die machine reflects not only his ingenuity but also a dedication to advancing food processing methods. As part of Reading Bakery Systems, Kevin's contributions continue to influence the efficiency and quality of food production, making him a significant figure in the field of culinary technology.