Lincoln Manufacturing Company, Inc.

The Vollrath Company, LLC

Lincoln Foodservice Products, Inc.

Oshkosh Truck Corporation

Ronald E Bratton

Cory R Boudreau

David M Wasserman

Gordon D Bell

William Charles Lindeman

John A Wojcik

Mitchell C Henke

Michelle A Wibel

Richard A Nelipovich

Kendall S Smith, Ii

Robert J Kennedy, Jr

David E Barnard

Effie J Lee

Roger K Gorsuch

Rebecca J Schreiber-Pethan

Donald G Wolfe

Joseph R Mango

William I Kessler

Brian J Siehr

Richard W Gigandet

Daniel S Kaminski

Ronnie I Matteucci

Roger A Kaye

Food pan cover

Chafer

Utensil handle

A grooved baking pan and a method for baking therewith wherein the bottom surface of the pan is provided with a plurality of grooves. In the preferred embodiment, the grooves are V-shaped. The grooves are arranged in a pattern such as a grid pattern and apertures are located in the areas bounded by the intersecting grooves. The pan is used to bake high density food products such as pizza in an impingement oven wherein columns of heated air are formed which are directed at localized areas of the bottom surface of the pan. The pan is moved relative to the impinging air columns while the food product is being baked.

Method for baking a food product

An oven for preparing food products such as pizza including three chambers which are serially connected and through which a conveyor carries a food product which may be received in an open-topped pan or which may be placed directly on the conveyor. The center chamber includes steam impingement structure for impinging jets of hot steam onto the top surface of the food product. The center chamber also includes a hot air impingement structure for impinging jets of hot gas onto the bottom surface of the container of the food product. The first and last chambers in the oven include hot air impingement structure for impinging hot jets of air onto both the top surface of the food product and the bottom surface of the pan.

Impingement and steam oven apparatus for preparing food products

Grooved baking pan

An improved air delivery system is provided for an impingement food preparation oven including a plurality of air ducts disposed in a cooking chamber, a plenum connected to the air ducts, and a scoop-type fan disposed in a backwall opening of the plenum to provide a flow of heated air smoothly and uniformly through the plenum into the air ducts. The fan device includes a plurality of tear-drop shaped blades, wherein each blade has a leading edge portion that tapers to a point in the direction of rotation and a trailing row portion at a given pitch angle for forcibly moving the flow of air in an axial direction toward the plenum front wall. The plenum front wall has a plurality of openings connected to the duct members, and a centrally disposed conical surface projecting outwardly toward the fan so that the axially directed flow of heated air from the fan is smoothly and uniformly directed by the conical surface the plurality of air ducts so as to provide a uniform cooking temperature in the cooking chamber.

Air delivery system for an impingement food preparation oven including a

A steam heating unit for heating and freshening food products having a food compartment enclosed by a pivoted cover or lid and a heat exchanger assembly for generating and superheating a charge of steam. The heat exchanger assembly comprises a heater plate having an electric resistance heating element therein and a heater plate cover disposed over the heater plate. The heater plate cover includes a plurality of ribs or barriers which form with the heater plate a steam generating chamber and a pair of steam superheating chambers. A charge of water is directed onto the heater plate upper surface, which converts the water to steam that then passes through a pair of throttling passages into the superheating chambers. In the superheating chambers, the steam is dried and superheated and then flows through a plurality of passages into the food compartment where it heats the food contained therein and imparts a limited amount of moisture to freshen it. The charge of water is drawn from a water storage tank contained within the unit by means of a double duckbill valve pump, which is actuated manually.

Food steam heating apparatus

Food steamer

Grip for a panhandle

A hand grip adapted to be slipped over the metal handles of cooking utensils such as pots and fry pans, having particular application to commercial grade utensils wherein the handles are metal and customarily not provided with a thermally insulating gripping portion. The hand grip is elongated and made of a resilient silicone rubber material having low thermal conductivity so as to remain cool to the touch even though the metal handle becomes quite hot. Extending nearly completely through the grip is a longitudinal opening having a plurality of axial ribs within the opening, which define axial passageways for the flow of air between the metal handle and grip thereby enhancing the insulating qualities of the grip in some circumstances. If desired, the opening may be flat and unobstructed. The grip has suitable durometer and frictional characteristics to remain in place on the metal handle during use.

Hand grip for cooking utensil handle

Growing community of inventors

Fort Wayne, IN, United States of America

Ronald E Bratton