Michael Frank Gray Johnson

Title: Michael Frank Gray Johnson: Innovator in Culinary Technology

Introduction

Michael Frank Gray Johnson is a notable inventor based in Elmhurst, IL (US). He has made significant contributions to culinary technology, holding 2 patents that enhance cooking efficiency and oil usage.

Latest Patents

One of his latest inventions is a method for extending the usage life of oil in a deep fat fryer. This innovative method and apparatus determine the desired cooking oil usage life. Upon the occurrence of a triggering event, the level of cooking oil in the vat is varied between an upper first level and a lower second level. This is achieved by extracting used cooking oil from the vat until it reaches the lower second level and subsequently inputting fresh cooking oil until the level reaches the upper first level.

Another significant patent is the infrared wok heater. This device is designed for heating a cooking vessel, such as a Chinese wok. The heater includes a block of refractory material that emits infrared radiation upon heating to an elevated temperature. It features an inverted frustum-shaped cavity or opening, with a gas-fired burner that produces a laterally directed flame. The design ensures efficient heating of the cooking vessel during the cooking process.

Career Highlights

Michael is currently associated with Utilization Technology Development, Nfp, where he continues to innovate in the culinary field. His work focuses on improving cooking methods and enhancing the longevity of cooking materials.

Collaborations

He has collaborated with notable coworkers, including James Timothy Cole and Shawn Scott, who contribute to his innovative projects.

Conclusion

Michael Frank Gray Johnson exemplifies the spirit of innovation in culinary technology through his patents and contributions. His work not only enhances cooking efficiency but also extends the life of cooking resources.