Heat and Control, Inc.

Thomas F Leary

Andrew A Caridis

Clark K Benson

Daniel E Brown

Leonardo P Murgel

James A Padilla

Donald B Giles

A process and apparatus for preparing a snack food product by baking and without the use of cooking oil, begins with preparation of potatoes, carrots, bananas, etc, into slices, which are surface de-watered before exposure to a high intensity heat source including infra red or open flame at about 1400 F. to blanch the slices and halt enzyme action before exposing the slices to hot, dry air impingement until the slices are reduced in moisture to about 10 to 35%, while the slices are maintained in a mono layer. Then the slices are aggregated into a pack and dried in hot dry air until the moisture content of the slices has been reduced to about 0.5 to 2%. The apparatus includes an insulated housing with a product conveyor belt extending therethrough. A combination of overhead infra-red burners and underneath open flame burners are positioned to create a high energy heat zone along one length of the belt. Air impingement scatter slots are positioned above and below a subsequent length of the belt, and a superimposed hold down belt restrains the products from scattering. A dryer zone with moving hot dry air is provided to reduce the product moisture to a desired final end point.

Apparatus for preparing a baked, non-oil containing snack food product

The apparatus for preparing a snack food product without the use of cooking oil includes an insulated housing with a product conveyor extending therethrough. A combination of overhead infra-infra red source and underneath open flame burners are positioned to create a high energy heat zone along one length of the belt. Air impingement scatter jets are positioned above and below a subsequent length of the belt and a superimposed hold down belt restrains the products from scattering. A dryer zone with fast moving hot dry air is provided to reduce the product moisture to a desired final end point.

Baked, non-oil containing snack product food

Process and apparatus for preparing a snack food product by baking and without the use of cooking oil, begins with preparation of potatoes, carrots, bananas, etc, into slices which are surface de-watered before exposure to a high intensity heat source including infra red at about 1400 F. to blanch the product and halt enzyme action before exposure to hot, dry air impingement until reduced in moisture to about 10 to 35%, while maintained in a mono layer. Then the slices are aggregated into a pack and dried in hot dry air until the moisture content has been reduced to about 0.5 to 2%. The apparatus includes an insulated housing with a product conveyor extending therethrough. A combination of overhead infra-red burners and underneath open flame burners are positioned to create a high energy heat zone along one length of the belt. Air impingement scatter slots are positioned above and below a subsequent length of the belt and a superimposed hold down belt restrains the products from scattering. A dryer zone with moving hot dry air is provided to reduce the product moisture to a desired final end point.

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Sebastopol, CA, United States of America

Thomas F Leary