Other

Beltec International

Grow Group, Inc.

Bel Group LLC

Benno E Liebermann

A food thermalization device is provided, which permits the food to be thermalized and held for extended periods of time without causing the food to deteriorate. The device includes an electrically-resistance-heated plate, which is controlled to equilibrate at a set temperature in the range of 160&deg; F. to 185&deg; F., with a fluctuation not exceeding plus or minus 5&deg; F. The plate draws much less power than other food cooking devices and occupies much less space for the amount of food it can prepare. A browning oven is also provided for exposing unwrapped food to very high temperature radiation for a short period of time to brown the food.

Food thermalization device and method

A food thermalization device is provided, which permits the food to be thermalized and held for extended periods of time without causing the food to deteriorate. The device includes an electrically-resistance-heated plate, which is controlled to equilibrate at a set temperature in the range of 160.degree. F. to 185.degree. F., with a fluctuation not exceeding plus or minus 5.degree. F. The plate draws much less power than other food cooking devices and occupies much less space for the amount of food it can prepare. A browning oven is also provided for exposing unwrapped food to very high temperature radiation for a short period of time to brown the food.

Food thermalization device

The present invention provides a means for pathogenic risk management utilizing a clamshell grill cooking and staging process for transferring heat to food articles sealed within heat conducting containers comprising the step of placing at least one food article sealed within a heat conducting container between a top cover plate and a bottom plate spaced apart and in alignment with one another, and the top cover plate is hingeably mounted to a frame of the cooking and staging grill by a floating hinge. The heat transfer fluid contained within a reservoir of the clamshell cooking and staging grill is heated to a selected temperature of less than 212.degree. F. The temperature of the heat transfer fluid is controlled at a selected temperature of .+-.5.degree. F. The heat transfer fluid is recirculated through the plates in fluid-connection with the reservoir and the temperature of the plate or the food article sealed within the heat conducting container is sensed for controlling the temperature thereof for cooking and/or staging of the food articles sealed in the heat conducting container at a selected temperature for a selected period of time.

Low temperature clamshell cooking and staging process

An apparatus and low temperature process providing a means for ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous food articles. The present invention is directed toward a method and apparatus for transferring heat to food articles contained in sealed plastic food cooking and staging containers, and is particularly adapted for cooking and/or holding previously cooked food articles quite near to a selected precise internal temperature for prolonged time periods and can be employed to defrost and cook food articles or to complete the cooking of food articles that have been previously cooked and to stage same for prolonged time periods at optimum product quality and at a precise internal product temperature within the narrow equilibration range of from between .+-.2.degree. F. and .+-.5.degree. F. thereby assuring precision, time and temperature-related, means for pathogenic risk management and food safety for public consumption.

Low temperature clamshell cooking and staging grill apparatus and

The present invention is directed toward an apparatus utilizing a plurality of stacked roll bonded heat transfer plates having a heat transfer fluid circulating therein for transferring heat to food articles for cooking or staging ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous food articles. The apparatus utilizes floating hinges to support the spaced apart heat transfer plates in alignment and provides a means to initially cook frozen food articles sealed in heat conducting containers, such as a flexible pouch to cook raw food articles or previously cooked food articles, and to stage same for prolonged time periods at optimum product quality at a selected low temperature, thereby assuring precision, time and temperature-related, pathogenic risk management and food safety for public consumption. The apparatus provides a means of holding the patties and/or other food articles encased in suitable plastic packages for prolonged time periods at an equilibrated, safe internal temperature range, selectable between 130.degree. and 185.degree. F., which temperature range is optional and maintained in order to guarantee bacteriological food safety by achieving 99,999% thermal lethality of trace pathogens potentially present in ground meat articles such as beef or chicken patties.

Multi-deck clamshell cook and staging grill for pathogenic risk

The present invention relates to an adjustable hinge apparatus and spacer means for use with a low temperature grill having multiple stacked heating plates and at least one support rod extending across one side of the grill to form a common pivot axis. The hinge apparatus includes an array of adjustable floating hinges formed to be positioned adjacent one another pivotally supported on the support rod. Each hinge includes a hinge block having a slide aperture therethrough sized and shaped for receiving a support arm member extending therethrough in the vertical plane and being slidably supported therein at a selected position in order to support the plates at a selected height. The support blocks also include a pivot aperture therethrough positioned substantially normal to the support arm aperture being sized and shaped for receiving the horizontal support rod therethrough. The support arm members of adjacent hinge blocks are formed with offset bends for attachment with consecutively stacked heating plates. The hinge block of each floating hinge is formed to rotate on the support rod perpendicular to the pivot axis and independently of adjacent hinges. The floating hinge apparatus of the present invention provides a means for variable spacing and free floating vertical movement between heating plates to maintain the plates equal distance in the horizontal plane while rotating on a common pivot point.

Adjustable hinge apparatus

Hermetically sealed plastic food container

An apparatus and method for ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous food articles. The present invention is directed toward a method and apparatus for transferring heat to food articles contained in hermetically sealed plastic food cooking and staging pouch, and is particularly adapted for cooking and/or holding previously cooked food articles quite near to a preferred and precise internal temperature for prolonged time periods and can be employed to initially cook food articles or to complete the cooking of food articles that have been previously cooked and to stage same for prolonged time periods at optimum product quality and at a precise internal product temperature within the narrow equilibration range of .+-.2.degree. F., thereby assuring precision, time- and temperature-related, pathogenic risk management and food safety for public consumption.

Multi-deck clamshell cooking and staging grill with hermetically sealed

The present invention is directed toward a method for transferring heat to food articles for cooking or staging ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous food articles. The process provides a means to initially cook frozen food articles sealed in heat conducting containers, such as a flexible pouch to cook raw food articles or previously cooked food articles, and to stage same for prolonged time periods at optimum product quality at a selected low temperature, thereby assuring precision, time and temperature-related, pathogenic risk management and food safety for public consumption. The process provides a means of holding the patties and/or other food articles encased in suitable plastic packages for prolonged time periods at an equilibrated, safe internal temperature range, selectable between 130.degree. and 185.degree. F., which temperature range is optional and maintained in order to guarantee bacteriological food safety by achieving 99.999% thermal lethality of trace pathogens potentially present in ground meat articles such as beef or chicken patties.

Clamshell grill cooking and staging process

Multi-deck clamshell cooking and staging process

The present invention is directed to a vertical cabinet having the dual function of heating or cooling food articles within the cabinet. The cabinet comprises a plurality of removable, vertically spaced-apart support shelves of a conductive material for supporting food articles. One aspect of the invention provides for heating and cooking of food articles by circulating a thermal liquid fluid through a heating channel having a serpentine configuration in each shelf. Each shelf has quick-disconnect couplings. Another aspect of the invention provides for cooling and refrigeration of food articles by circulating a chilled fluid transfer media from a cooling unit connected to the vertical cabinet to the shelves of the cabinet.

Cabinet-style apparatus for transferring heat to food and cooling food

A material for use in the construction of plates, films, food containers and like containers. The material is suitable for use with human foods, and comprises by-products from an agricultural milling process and a binder. The agricultural by-product is preferably selected from the group including corn hominy, wheat bran, soy hulls, rice hulls and oat hulls. The binder may be either inherent in the by-products or added to the by-products. If added, the binder may be synthetic or organic.

Biodegradable construction material and manufacturing method

The invention is an apparatus for heat processing of food. The invention includes a frame which supports the subcomponents of the apparatus. The apparatus' subcomponents include a rack having a plurality of hook-like projections for holding the food. A rack displacement assembly reciprocally moves the rack between a food loading position and a heat processing position. The rack displacement assembly includes both a lever and a cable and pulley-actuated linkage. The rack is moved into a heating cavity when that rack is in its heat processing position. Heating means are provided on at least one side of the heating cavity.

Apparatus for high-speed cosmetic finishing of precooked food articles

A slicing/shaving machine particularly adapted for high speed slicing/shaving or food products in which at least one slicing/shaving blade defines a slicing/shaving edge of a generally arcuate configuration. The blade is carried by a slicing/shaving drum which is rotated about an axis to impart a circular path of travel to the slicing/shaving edge disposed at an angle other than parallel thereto. The product is fed/guided generally radially toward the slicing/shaving edge and is sliced/shaved thereby along the circular path in a continuous high speed fashion.

Growing community of inventors

Louisville, KY, United States of America

Benno E Liebermann