Heat and Control, Inc.

Intersnack Group Gmbh & Co. Kg

Anthony A Caridis

Andrew A Caridis

Clark K Benson

Daniel E Brown

John Silvester

James A Padilla

Lawrence F Klein

Leonardo P Murgel

John Cranfield

Kyle C Vine

Larry Klein

Carl Beitsayadeh

Thomas John Miller

Anthony Wade Morris

Christopher R Pierce

Reiner Haferkamp

Lernardo P Murgel

Donald Giles

Mathew L Padilla

Andrew A Cardidis

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

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

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.

Method of cooking food products in an air impingement oven

Air impingement oven

A masa dough sheeting process is disclosed which eliminates the use of at least one stripper wire or doctor blade wherein the dough is worked between pinch rolls rotating at selected, infinitely varying speed ratios enabling controlled differential adhesion characteristics between the dough material being sheeted and the surfaces of the rolls. Compensation against compressive forces created during product cutting which tend to shrink cut product size is realized through readily variable cutter roll speeds with respect to the speeds of the front roll upon which the cutting occurs.

Masa sheeting process with product length control

A sheeter machine and process is disclosed which eliminates the use of at least one stripper wire or doctor blade wherein the dough, including masa, is worked between pinch rolls rotating at selected, infinitely varying speed ratios enabling controlled differential adhesion characteristics between the dough material being sheeted and the surfaces of the rolls. Variable cutter speed ratios acting with the front roll enable control of the cut product size.

Sheeter machine

Weighed, rod-like product is deposited into a receptacle having a bottom wall formed by an iris plate assembly, which may be vibrated and which opens on command to drop the product into one of two cylindrical holding canisters with clamshell doors on their sides. The canisters are mounted in an 'L' configuration which toggles back and forth through a 90 degree rotation presenting each canister first in a vertical position to receive product from the receptacle and then in a horizontal position to release product via the clamshell doors into a pocket such as a timing hopper, or a paperboard tray carried by a conveyor to a packaging machine. Interlocks are provided to preclude release of the product or movement of the conveyor when synchronization is lost with respect to either the weighing or packaging machine.

Method for handling elongate products

Apparatus for handling elongate products

A direct fired fryer includes a combustion chamber heated by burner means and heats a vat of cooking oil through a partition wall as well as through a network of heat conducting tubes arranged in the vat and communicating with the combustion chamber. A wiper conveyor sweeps fines from the bottom of the vat to a sump for discharge outside of the conveyor and also cleans the upper surfaces of the heat conducting tubes to minimize the carbonaceous burnoff.

Direct fired fryer with wiper means

Surface water, potato pieces and starch particles are removed from raw potato slices as they are transferred from a water bath to a cooker on a perforate conveyor belt. Streams of air against the topside of the belt place the slices in turbulent motion and air suction through a grid on the bottom side of the belt extracts water and starch particles into a suction stream from which the particles are separated.

Growing community of inventors

Belmont, CA, United States of America

Anthony A Caridis