Restaurant Technology Inc.

Mcdonald's Corporation

James C Schindler

Anthony R Nugarus

Steve Kroll

Donald K Jewell

Joan Grez

Richard Hoeft, Iii

A method and apparatus for cooking an egg is disclosed wherein a grill surface is provided for supporting an egg thereon and wherein a steam containment enclosure is provided to cover the grill surface. A shelled egg is placed on the grill surface under the steam containment enclosure. The grill surface is heated by, and steam is injected within the steam containment enclosure from, a single source of pressurized steam whereby at least the bottom portion of the egg is grilled or fried with an upper portion of the egg being simultaneously basted with steam.

Apparatus for cooking eggs

Salad bar

A method and apparatus is provided for cooking scrambled eggs wherein a container is provided for holding a charge of uncooked, shelled eggs and is adapted to be matingly and sealingly engaged with a cover assembly around a projecting cylindrical, multi-orificed, steam injection conduit. A plurality of jets of steam and air are injected at spaced locations into the interior of the charge of eggs to agitate and cook the eggs. A disc-like baffle plate is secured to, and concentric with, the injection conduit and is adapted to be received in a free space of the container above the charge of eggs for inhibiting the upward spattering of the eggs during steam injection. A vent passage is provided above the cover plate and communicates with the container during cooking of the eggs via an annular aperture in the cover plate concentric with the steam conduit to allow steam and air to escape from the container during cooking to maintain the interior volume of the container at substantially atmospheric pressure.

Apparatus for making scrambled eggs

A fry basket for supporting food items, such as pies and fish filets, to be cooked in an immersed position in a cooking medium. The fry basket has a generally rigid frame presenting parallel, spaced-apart transverse support members. A unitary sheet of low heat capacity flexible material is supported from the transverse frame members to form a plurality of pouches. Each pouch has a pair of opposed sidewalls and a bottom portion with each of the sidewalls of each pouch hanging from a transverse frame member of define, together with the pouch bottom portion, a pouch having a generally U-shaped cross-sectional configuration.

Low heat capacity fry basket assembly

An apparatus is provided for cooking frozen french fries in which a supply of frozen potato pieces is held in a hopper and in which the potato pieces are continuously fed from the hopper at a predetermined, adjustable rate, by means of an upwardly slanting endless conveyor, into an enclosed bath of hot cooking liquid. Water vapor generated when the frozen potato pieces contact the hot liquid is removed by a vapor extraction system. A second endless conveyor is provided within the cooking liquid to carry the potato pieces submerged within the liquid while being cooked. The speed of the potato pieces through the cooking liquid is continuously adjusted, in response to cooking liquid temperature fluctuations, as necessary to provide french fries consistently cooked to the same degree. The french fries are automatically discharged from the apparatus.

Automatic french fryer

A method is provided for cooking scrambled eggs wherein a container is provided for holding a charge of uncooked, shelled eggs and is adapted to be matingly and sealingly engaged with a cover assembly around a projecting cylindrical, multi-orificed, steam injection conduit. A plurality of jets of steam and air are injected at spaced locations into the interior of the charge of eggs to agitate and cook the eggs. A disc-like baffle plate is secured to, and concentric with, the injection conduit and is adapted to be received in a free space of the container above the charge of eggs for inhibiting the upward spattering of the eggs during steam injection. A vent passage is provided above the cover plate and communicates with the container during cooking of the eggs via an annular aperture in the cover plate concentric with the steam conduit to allow steam and air to escape from the container during cooking to maintain the interior volume of the container at substantially atmospheric pressure.

Growing community of inventors

Naperville, IL, United States of America

James C Schindler