Duke Manufacturing Company

Marmon Foodservice Technologies, Inc.

Burger King Corporation

Other

Prince Castle Inc.

Lincoln Foodservice Products, Inc.

Steven M Shei

Clement J Luebke

Scott E Willis

David E Paton

Benjamin Slotarski

Loren Jay Veltrop

Robert J Reese

Scott J Rote

Glenn Schackmuth

Richard Bauer

Leonard Zelek

Nathan J Wicker

Marcus Frio

Greg Klostermann

Tyler Greek

Ralph Lee Macy

Jeffrey R Cook

Robert J Wenzel

Henry Africano

Thomas Tyrawa

Jonathan Sammon

Quinton Ford

Nicholas Paul Mandarino

Dennis Headberg

Mark Finck

Nick Mandarino

Jeffrey Alan Stafford

Mark F Kurth

Gregory Glen Stettes

Mitchell C Henke

David K Njaastad

Sean Forrest

Peter Muller

Kim Charles Fietsam

Christopher F Zemko

David Wylen

Daryl R Monroe

Christopher Seay Green

Craig Pavlich

Donald Sweeney

Brian Mastro

Daniel Marvin Henke

Douglas M Lewis

Gregory K Swanson

Thomas Wittneben

Sajid Safvi

Timo Henk

Dave Paton

Jason Pittenger

Mark Lytell

John W Schindler

John Edward Wright

Christian Braun

Nikolay Popov

Philip Tiberio

Jeffrey Steven Markwardt

Nicholas Mandarino

Nathan Wicker

A heat transfer device for thermal treatment of food items includes an enclosure defining an interior of the heat transfer device. A first and second driven conveyor systems are positioned within the enclosure. A first primary heater is arranged interior of the first chain conveyor belt. A first chain heater is arranged proximate to the first chain conveyor belt at a location of the first chain conveyor belt proximate to the opening. A second primary heater is arranged interior of the second chain conveyor belt. A second chain heater is arranged proximate to the second chain conveyor belt at a location of the second chain conveyor belt proximate to the opening.

Vertical heat transfer device

An infrared toaster and a method of toasting use a support configured to hold a food product relative to an infrared source. A light source and a camera are arranged relative to the support to illuminate the food product and capture digital images of the food product. A processor receives and analyzes successive images from the camera. The processor operates the IR source to achieve a predetermined toasting level of the food product. The processor operates the IR source to terminate operation directing IR energy when the predetermined toasting level is reached.

Infrared toaster

A heat transfer system for cooking a food product is provided. The heat transfer system includes an enclosure, heat sources within the enclosure operate to output heat for a cooking process, at least one conveyor positioned relative to the cooking heat elements, and a warming assembly. The warming assembly is configured to receive at least one pan configured to store cooked food product. The warming assembly defines an controlled environment about the at least one pan. A blocking element defines an opening through the enclosure into the controlled environment of the warming assembly.

Cooking appliance with cooked food holding apparatus

A heat transfer system is arranged to cook multiple diverse food products. The heat transfer system includes at least one heat source. The at least one heat source is arranged within an enclosure and is operable by a controller to emit heat energy into the enclosure. First and second cooking conveyors are arranged within the enclosure. The first cooking conveyor is configured to move a first food product through the enclosure. The second cooking conveyor is configured to move a second food product through the enclosure. A speed of the first cooking conveyor and a speed of the second cooking conveyor are independently controlled to independently adjust the cooking time of the first food product and the second food product during operation of the heat transfer system.

Dynamic cooking with limited control authority conveyor compensation

A contact toaster includes a vertically arranged central platen with a first toasting surface that is contoured and a second toasting surface. A heating element is configured to heat the first and second toasting surfaces. A first compression plate is spaced apart from the first toasting surface to define a first slot between the first compression plate and the first toasting surface. A second compression plate spaced apart from the second toasting surface to define a second slot between the second compression plate and the second toasting surface. The first compression plate and the second compression plate are selectively movable from respective first positions away from the central platen to respective second positions proximate to the central platen.

Contact toaster

An infrared source is arranged relative to support for bread product and operates to direct IR energy to the bread product. A light source is arranged relative to the support and operates to illuminate the bread product and a camera operates to capture images of the bread product. A processor receives the images from the camera. The processor compares successive images received from the camera. Based upon the comparison, the processor operates the IR source to achieve a predetermined toasting level of the bread product.

A beverage dispensing machine includes a dispensing valve having a first flow path configured to dispense a first fluid and a second flow path configured to dispense a second fluid such that the first fluid and the second fluid mix downstream and form a mixed beverage. A flow control device regulates flow rate of the first fluid through the first flow path, and a shutoff valve selectively closes to stop flow of the first fluid through the first flow path. A sensor is configured to sense the flow rate of the first fluid, and a controller automatically controls the flow control device to adjust the flow rate of the first fluid and thereby obtain a desired fluid ratio of the mixed beverage.

Beverage dispensing machines with dispensing valves

A heat transfer system and a broiler that includes a heat transfer system include a heat source. The heat transfer system includes a mixing chamber that surrounds the heat source. An air inlet provides a flow of pressurized air into the mixing chamber. The mixing chamber directs the flow of air past the heat source for direct heating of the flow of air by the heat source. The flow of air is further directed out of the mixing chamber through an outlet to impinge upon a food product.

Heat transfer system

A baked goods handling system includes a holding cabinet operable to create a controlled environment therein. A dispenser receives a baked good from the holding cabinet and directs the baked good away from the holding cabinet. A treatment device receives the baked good from the dispenser to perform a treatment on the baked good.

Baked good handling system

A baked good holding cabinet includes a compartment and provides a controlled environment within the compartment. A tray is configured to receive a plurality of baked goods and to be received within the compartment to hold the plurality of baked goods in the controlled environment. A cabinet actuator is operable to move a baked good within the cabinet to a dispense point of the cabinet.

Bun holding cabinet

Methods, ovens, and associated apparatus. Ovens and methods are adapted for maintaining the quality of a pre-cooked food product. Rapid temperature and/or relative humidity restoration may be used. Ovens may include a partition movable to vary sizes of oven cavities. Ovens may include removable interior panels. Humidification mechanisms are adapted for generating water vapor which may be used to maintain the quality of a pre-cooked food product.

Holding oven

Pan support apparatus and associated methods. A pan is removably receivable in at least one pan storage space of the pan storage apparatus. A cover is supported in the pan storage space for covering an open top of the pan. The cover is removably supported in the pan storage space.

Pan storage apparatus

Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed.

Rethermalizing apparatus

Growing community of inventors

Fort Wayne, IN, United States of America

Steven M Shei