Heat and Control, Inc.

Other

Andrew A Caridis

Clark K Benson

Daniel E Brown

Anthony A Caridis

Lawrence F Klein

Leonardo P Murgel

James A Padilla

Steven G Leary

John Silvester

Sergio Gonzalez Granados

Mario Lorenzana Saucedo

Miguel Angel Gomez Angulo

Thomas John Miller

Carl Beitsayadeh

Donald B Giles

Thomas F Leary

Arthur A Nilsen

Leopoldo Zarate Andrade

Harold K Jurevskis

Ernesto Isam Arao Toyohara

David Ramirez Resendiz

Larry Klein

Anthony Wade Morris

Sergio González Granados

Arturo Lorenzana Guerrero

John Macrae Silvester

Thomas Jay Miller

Lernardo P Murgel

Enrique Alejandro Leon

Donald Giles

Jesús Adolfo Sandoval Ávila

Miguel Ängel Gómez Angulo

Miguel Angel Gómez Angulo

Jesús Adolfo Sandoval Avila

A method for cutting an elongated food product that includes providing a first conveyor belt portion and a second conveyor belt portion for forming opposed first and second sides of a passageway. A third conveyor belt portion can be disposed adjacent the first conveyor belt portion and the second conveyor belt portion for forming a third side of the passageway. The elongated food product can be delivered to an entrance of the passageway and transported through the passageway to an outlet of the passageway. The elongated food product from the outlet can be cut to provide cut food product. An apparatus of cutting an elongated food product is provided.

Apparatus and method for cutting elongate products utilizing conveyor system

A tilted roller system for preparing laminated products having different figures, including three-dimensional rolled figures, wherein said roller system comprises a conveyor band, a start roller band, a roller band and an unloading band.

Tilted roller system for laminated products

A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.

Process and system for the manufacture of vegetable dough

A mass shaped detaching razor device for detaching mass shapes from a laminating roller without damaging the same is provided, said device comprises a main support coupled on its upper section with a lower end of a pressure arm by means of a 5 pivot coupling, the main support is coupled on its lower section with a razor support having on a frontal end a detachment razor, a shock absorber coupled on its lower end to a back end of the main support and coupled by its upper end to an upper end of the pressure arm.

Mass shaped detaching razor device and system thereof

A system for converting whole kernel corn into mesa within a brief period of time. A system including apparatus for removing the pericarp and stem from the kernels and residuals being ground into a flour of suitable particle sizes. This flour is combined with lime and water and mixed for 6-12 minutes reaching a terminal temperature of about 50 degrees Celsius or and wherein gelatization occurs, forming a masa. Further apparatus then fragments the masa into sizes for further processing.

Process for quickly converting raw corn kernels into a masa and finished products

Snack

A roller system laminates products in different shapes of any type of mass and/or combination thereof, for obtaining different rolled tri-dimensional shapes, to be later baked and/or fried. A roller system comprises a horizontal conveyor belt, set on the upper part of a main support structure, which receives laminated products and conveys them in a first direction at a first velocity towards a start roller belt; said start roller belt which is perpendicular to the horizontal conveyor belt, is set over a second mobile support structure, to begin the rolling of the laminated products at a second velocity and in a second direction, said start roller belt transports the laminated products with the rolling having started towards a rolling belt; the rolling belt on an inclined plane under the horizontal conveyor belt.

Roller system for laminated products

The unitized vacuum fryer is capable of low atmosphere vacuum cooking and has an elongate cooking tunnel having an upper portion separable from a base portion for cleaning and maintenance. When hermetically sealed together the two portions function to retain a high vacuum for an enclosed fry cooking system. Hermetic sealing locks at each end of the tunnel afford product entry and exit. The vacuum fryer does not require a separate enclosing pressure vessel.

Unitized vacuum fryer

Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack which is carried along a cooking path during which the pack is agitated and mixed by paddle means or tumbled so that the individual slices receive maximum contact with the cooking medium. The cooking path may be divided into one or more stages in each of which the cooking times and temperatures are selected and maintained to produce potato chips of different styles having a final moisture content in the range of 1.2% to 2%. Further disclosed are apparatus that includes temperature and oil circulation controls for the oil heat exchangers dedicated to each stage of a cooking protocol. A multiplicity of variable rate, rotatable paddle wheel assemblies are positioned along the cooking path for thorough agitation of the potato pack encouraging good oil contact with the individual slices and consistent, chip-to-chip final moisture content.

Universal potato chip cooker

Cooking of French fried potatoes by facilitating a generally vertical arrangement of potato strips while in the frying operation is disclosed wherein the slices may be cooked within a very deep pack while oil is urged to flow upwardly through the pack and steam entrapment within the cooking slice pack is minimized. A conveyor belt carrying the slices through the cooker has a multiplicity of openings facilitating oil flow there through and the cooker is configured to permit oil discharge for reheating purposes both laterally and longitudinally of the processing path.

Vertical flow french fryer

Cooking and simultaneously forming a tostada or taco product in a cooking oil bath by inserting a pliable tortilla between adjacent molds when opened in a clamshell action, then closing the molds and conveying them through an oil bath and then opening the molds and removing the product. While cooking, the product is captured in the space between adjacent molds and permitted to cook into the desired shape. An interchange of conveyor carried molds is disclosed whereby the cooking equipment may process different product sizes and shapes.

Tostada forming and cooking

A process for cooking food products, such as battered and breaded pieces of meat, with hot oil by placing the products on a conveyor and passing them through a plurality of descending hot oil curtains to enrobe and cook the products. The cooking oil is supplied from above through oil inlet weirs in a smooth curtain with the flow volume and temperature being controlled. The cooking oil is returned for reheating and the products are removed from the conveyor in a cooked condition.

Cooking by enrobing through controlled curtain spillage

Simultaneous slicing and washing of relatively firm raw vegetable or fruit products is accomplished in a vat of water into which a slicer apparatus is positioned such that the slices are formed and discharge directly into the water. An inclined takeout conveyor serves to receive the slices and remove them from the water. A circulating water current and fluid jets urge the slices to disperse onto the conveyor. A spray of water or air blast removes residual vegetable matter from the slice surfaces before leaving the takeout conveyor for further processing. Slicing and washing a vegetable in a flume volute where the slices are dispersed onto a takeout conveyor is disclosed where the water medium is collected in a tub and recycled back to flow in the flume to a level that covers the slicer's operative parts. The apparatus may be used for simultaneous slicing and cooking of raw vegetables where hot cooking oil is maintained in the system and recycled for reheating.

Simultaneous slicing and washing of vegetables

An oven for continuous cooking of products carried upon a open mesh wire conveyor provides the impingement of a cooking vapor from air discharge structure having ports arrayed above and below the conveyor. The discharge ports extend laterally of the conveyor and communicate with upper and lower plenums each charged by blower fans which draw cooking vapor from low pressure corridors alongside the product conveyor. Gas, electric or thermo fluid heaters are disposed in the corridors. The discharge ports are in slot form disposed about the apex of a Vee shaped riser spaced from the adjacent riser to provide a low pressure flow channel communicating with the corridors giving a rapid velocity change of the cooking vapor from turbulent to a less turbulent flow. The distance for vapor travel between the upper discharge ports and the product carrying conveyor is variable. Temperature and moisture content of the process vapor can be changed to suit cooking conditions.

Growing community of inventors

San Carlos, CA, United States of America

Andrew A Caridis