Ballwin, MO, United States of America

Paul S Rusk



Average Co-Inventor Count = 4.1

ph-index = 3

Forward Citations = 57(Granted Patents)


Company Filing History:


Years Active: 2004-2006

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3 patents (USPTO):Explore Patents

Title: Innovations by Paul S. Rusk

Introduction

Paul S. Rusk is an accomplished inventor based in Ballwin, MO (US). He has made significant contributions to the field of food service technology, holding a total of 3 patents. His innovative designs focus on temperature-controlled food serving solutions that enhance the efficiency and effectiveness of food service operations.

Latest Patents

One of Rusk's notable inventions is a temperature-controlled food serving bar. This design features a cabinet with an elongate opening, where at least one divider made of thermally conductive material extends the length of the cabinet. This divider divides the interior space into multiple elongate, pan-receiving cavities. The divider is constructed with a side wall and a bottom wall, with a wall thickness ranging from about 0.1 inch to about 0.2 inch. Additionally, the food-holding pans are designed to fit within these cavities, ensuring optimal spacing for temperature control. Another patent for a food serving bar includes a plurality of elongate, generally parallel dividers that also utilize a temperature control system to maintain the desired temperature of the food-holding pans.

Career Highlights

Paul S. Rusk is currently associated with Duke Manufacturing Company, where he continues to innovate in the food service industry. His work has significantly impacted how food is served and maintained at optimal temperatures, showcasing his commitment to improving food service technology.

Collaborations

Rusk has collaborated with notable coworkers such as Kim Charles Fietsam and Daryl R. Monroe. Their combined expertise contributes to the innovative environment at Duke Manufacturing Company.

Conclusion

Paul S. Rusk's contributions to food service technology through his patents demonstrate his dedication to innovation. His work continues to influence the industry, making food service more efficient and effective.

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