Norman R Sloan

Title: Innovations by Norman R. Sloan

Introduction

Norman R. Sloan is an inventive mind based in New Lenox, Illinois. He has made significant contributions to the field of culinary technology, holding a total of 2 patents. His work focuses on enhancing the efficiency and functionality of cooking equipment.

Latest Patents

One of his latest patents is for equipment designed for holding or staging packaged sandwiches. This innovative equipment features a supporting structure that accommodates several packages while incorporating heating elements that apply heat selectively to parts of the package. The design includes an uninterrupted floor that supports the warmed compartment of the package, along with shelving for the cool compartment. The heating elements are strategically placed above and below the hot compartment to retain heat effectively. Additionally, the floor structure is inclined to facilitate the sliding of packages to a designated pick-up point.

Another notable patent by Sloan is a portable apparatus for cooking eggs on a heated cooking surface. This device consists of a frame with multiple rings that hold shelled eggs on the grill. It includes a peripheral wall for enclosing the rings and a removable closure assembly that features a cover and a reservoir for water. The design allows for steam generated from the water to flow into the rings, creating an optimal cooking environment for the eggs.

Career Highlights

Norman R. Sloan is associated with Restaurant Technology Inc., where he applies his innovative ideas to improve culinary equipment. His patents reflect a commitment to enhancing cooking processes and providing practical solutions for food preparation.

Collaborations

Sloan has collaborated with notable coworkers, including Dionizas Remys and Robert A. Novy. Their combined expertise contributes to the advancement of technology in the restaurant industry.

Conclusion

Norman R. Sloan's contributions to culinary technology through his patents demonstrate his innovative spirit and dedication to improving cooking equipment. His work continues to influence the way food is prepared and served in the restaurant industry.