Calico Cottage, Inc.

Steven Nagle

Mark Wurzel

Andrew Irwin

Lawrence Wurzel

Robert Delauro

Thomas Montoya

Mark Whatley

Barnett Tessler

Judith Levin

Christa Harrison

Duane Saxton

Kevin Blakelock

Hanif Chung-Ying

David Sank

Kenneth Antes

Barbara Riordan

Ronald Beilin

A method of roasting nuts comprises placing water and a mixture of nuts and sugar in a roaster bowl, mixing the water and mixture, heating the roaster bowl during mixing to roast and sugar coat the nuts, covering the roaster bowl with a cover after roasting and sugar coating, adding water to a reservoir disposed within the cover wherein the reservoir includes at least one metering hole, flowing through the metering hole, from the reservoir to the roaster bowl, the water added to the reservoir, glazing the nuts during the flowing of water into the roaster bowl from the reservoir, and removing the cover from the roaster bowl after glazing the nuts. The measured flow of water through the reservoir results in well coated glazed nuts and prevents the formation of a large burst of steam, thus protecting the operator against being scalded during glazing of the roasted nuts, as well as providing other benefits.

Roasting and glazing method

A method of steam cleaning a roaster bowl, such as one used in a roasting/glazing apparatus, in which an electronic technique is employed to determine, during cleaning, whether water is boiling within the roaster bowl. The method entails adding water into a roaster bowl having sugar adhered thereto and placing a cover on top of the roaster bowl. A steam vent is formed between the cover and the roaster bowl. The method further comprises heating the roaster bowl and then electronically determining whether the water within the roaster bowl has reached a boiling point (i.e., is boiling). After electronically determining that the water is boiling, the water remains boiling for an amount of time sufficient to cause the internal surface of the roaster bowl and the cover to be properly steam cleaned. The water in the roaster bowl (with sugar dissolved therein) is then poured out.

Method of cleaning a roaster bowl employing electronic techniques for detecting boiling of water during steam cleaning operation

A method of cleaning a roaster bowl having a pouring lip and a cover (e.g., sugar or other coating is adhered to the bowl, its pouring lip and the cover). Water is added to the roaster bowl and the cover is placed over the roaster bowl. An appropriately sized and located steam vent is disposed between the cover and roaster bowl, adjacent to the bowl's pouring lip. The roaster bowl is heated to boil the water to produce steam that dissolves the sugar adhered to the roaster bowl and to the underside of the cover. Steam exiting the bowl via the vent condenses on the pouring lip to dissolve the sugar that is adhered to the pouring lip, and the sugar-laden steam drips back into the bowl thus cleaning the pouring lip.

Roasting and glazing apparatus and method of cleaning thereof

A system/method of steam cleaning a roaster bowl, such as one used in a roasting/glazing apparatus, in which an electronic technique is employed to determine, during cleaning, whether water is boiling within the roaster bowl. The method entails adding water into a roaster bowl having sugar adhered thereto and placing a cover on top of the roaster bowl. A steam vent is formed between the cover and the roaster bowl. The method further comprises heating the roaster bowl and then electronically determining whether the water within the roaster bowl has reached a boiling point (i.e., is boiling). After electronically determining that the water is boiling, the water remains boiling for an amount of time sufficient to cause the internal surface of the roaster bowl and the cover to be properly steam cleaned. The water in the roaster bowl (with sugar dissolved therein) is then poured out.

Roasting and glazing apparatus employing electronic techniques for detecting boiling of water during steam cleaning operation

A roasting and glazing apparatus comprising a roaster housing, a roaster bowl disposed within the roaster housing for receiving a mixture of nuts and sugar, an agitator rotatably mounted within the roaster bowl for mixing the mixture, and a heater controlled to selectively heat the roaster bowl. The agitator includes at least two blades for mixing the nut/sugar mixture during a roasting or glazing operation. The agitator also includes a central hub and each of the blades extends from the central hub and includes a respective substantially vertical component and a respective horizontal component. Each horizontal component has a bottom surface that is disposed adjacent to the floor of the roaster bowl, and the bottom surface extends upward from its front edge to its rear edge at a relief angle of at least 5&#xb0; relative to the roaster bowl floor. The agitator with such structure is able to prevent/minimize build-up of sugar from the underside of its blades, which in turn prevents blade seizure during operation, among providing other benefits. Each blade may also beneficially have a top surface that extends from the front edge to the rear edge at substantially a 30&#xb0; angle relative to the roaster bowl floor to provide enhanced mixing and other benefits.

Roasting and glazing apparatus

A roasting and glazing apparatus comprising a housing, a bowl assembly having a bowl support and a roaster bowl, an agitator rotatably mounted within the roaster bowl, a heater to heat the roaster bowl, and a cantilever arm disposed external to the housing. The cantilever arm, when moved, moves the roaster bowl between fully lowered and fully raised positions. A first piston is coupled to the bowl support and provides, when engaged, a counterforce to the weight of the bowl assembly. The first piston is engaged at least during the raising of the roaster bowl. A second piston provides a counterforce during the lowering of the roaster bowl from a partially lowered position to the fully towered position. The second piston is not engaged during lowering of the roaster howl from the fully raised position to the partially lowered position. After producing roasted and glazed nuts using the apparatus, the roaster bowl is raised to facilitate removal of the roasted and glazed nuts, and then the roaster bowl is lowered. After the roaster bowl is lowered to the partially lowered position, the engagement of the second piston results in additional downward force to further lower the roaster bowl thus preventing injury or damage during the final lowering of the roaster howl into its fully lowered position.

An apparatus/method of cleaning a roaster bowl having a pouring lip and a cover (e.g., sugar or other coating is adhered to the bowl, its pouring lip and the cover). Water is added to the roaster bowl and the cover is placed over the roaster bowl. An appropriately sized and located steam vent is disposed between the cover and roaster bowl, adjacent to the bowl's pouring lip. The roaster bowl is heated to boil the water to produce steam that dissolves the sugar adhered to the roaster bowl and to the underside of the cover. Steam exiting the bowl via the vent condenses on the pouring lip to dissolve the sugar that is adhered to the pouring lip, and the sugar-laden steam drips back into the bowl thus cleaning the pouring lip.

A method of producing roasted and glazed nuts includes the steps of providing a roaster apparatus having a roaster bowl, placing water and a mixture of nuts and sugar in the roaster bowl, mixing the water and the mixture, heating the roaster bowl while mixing to produce roasted and sugar coated nuts, adding water to the roaster bowl to produce roasted and glazed nuts, and lifting a cantilever arm coupled to the roaster's housing to raise the roaster bowl from a fully lowered position to a raised position. A first piston coupled to the bowl support is engaged during the raising of the roaster bowl to provide a counterforce to the bowl assembly's weight. The method further includes removing the roasted and glazed nuts from the roaster bowl when in the raised position, lowering the cantilever arm to lower the roaster bowl from the raised position to a partially lowered position, and then lowering the cantilever arm to lower the roaster bowl to the fully lowered position. A second piston is engaged during the lowering of the roaster bowl from the partially lowered position to the fully lowered position to provide an additional counterforce thus preventing injury during the final lowering of the roaster bowl. The second piston is not engaged during the lowering of the roaster bowl from the raised position to the partially lowered position.

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Lindenhurst, NY, United States of America

Steven Nagle