Other

Food and Agrosystems, Inc.

John N Bindon

Thomas R Parks

Anthony J Bowles

Rauno A Lampi

A convenient serving-size pan (10) with flange (13), and flanged lid (11) removably attached by a hinge (14), enabling a wide range of pourable, particulate, and solid foods to be cooked in quantity in forced-air convection ovens. The pan and lid are fabricated of highly heat conductive materials with interior surfaces suitable for direct food contact. Exterior surfaces of the pans are smooth and plain to minimize insulative film coefficients and maximize heat transfer. A vertical stacking system provides effective use of oven space while maintaining sufficient space between pans for effective heat transfer.

Pan for baking, frying, and braising, and pan stacking system

A bread slicing guide appliance that supports and holds bread loaves of varying sizes while providing guidance and alignment to the slicing knife as well as collection and retention of the bread crumb debris as it is created during slicing. Debris collection and retention is accomplished by virtue of the open matrix design of the support grid, the filter screen and the downward flow of air created by the aspiration fan and electric motor mounted in the base housing. In addition the base housing shell may be unlatched from the base and pivoted upward and away, allowing easy cleaning of the base housing. When the device is not in use a novel approach for compact storage is incorporated in the fold-down design.

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Sunnyvale, CA, United States of America

John N Bindon