Recot Inc.

Steven Theodore Chandler

Richard James Ruegg

Edward Leon Ouellette

Daniel Eugene Orr

Terry Dale Klockenga

Joseph H Gold

Alexa W Williams

Eric P Farabaugh

Brian Keith Bell

Scott L Robinson

Timothy Allen Johnson

John Edwin Baker

Harold Reed McKay, Jr

Perry Hanson

Chris J Cornwell

John Curtis McConn

Heinz Roel

The system and method for monolayer alignment snack chip transfer process a snack chip from a first to a second conveyor. By using a roll at the discharge of the toast oven conveyor that has a diameter that is substantially closer in size to the pickup roll of the second conveyor, mechanical devices for lifting the chips off of the toast oven conveyor can be avoided. Further, chip preforms' alignment in passing between the two conveyors is maintained.

System and method for monolayer alignment snack chip transfer

The process for making a shaped snack chip uses various components to form a chip having depth such as a bowl-shaped tortilla chip. The chips are formed by sheeting into an initial flat shape. The chips are then passed along for shaping by a mold and plunger conveyor. Once plunged to the mold shape, the chips are reduced in moisture content by baking and frying. After frying, oil is evacuated from the chips whereafter salt and flavoring is applied, if desired, prior to being packaged.

Process for making a shaped snack chip

The system and method for molding a shaped snack chip use various components to form chips having depth such as a bowl-shaped tortilla chip. Essentially flat chip preforms are fed to a series of molds disposed about a mold conveyor. The preforms are then passed along for shaping by a mold and plunger conveyor. A continuous conveyor with plungers extending outward is synchronized to operate in conjunction with the mold conveyor. At desired and determined intervals, a multiple of plungers extend downward and into the molds thereby molding the chip preforms into shaped chips. The shaped chips are evacuated from the molds and subjected to additional processing.

System and method for molding a snack chip

A process for preparing a low-oil Masa-based snack chip is disclosed. Baked and proofed chip-shaped masa pieces are introduced in a substantially monolayered array into a continuous flow frier. The pieces are par-fried in oil, while being maintained in a substantially monolayered array, then finish fried until the moisture content thereof reaches a predetermined level. The finished masa pieces are removed from the frier in a substantially vertical orientation and contacted, while in a substantially vertical orientation, with super-heated steam, whereby oil is partially removed from the masa pieces. If necessary to attain a preselected final moisture content and to equilibrate moisture throughout the chip bed, the steam-contacted masa pieces are dehydrated to attain a snack chip with a preselected final moisture content.

Process of making a reduced oil snack chip

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Plano, TX, United States of America

Steven Theodore Chandler