Frito-lay North America, Inc.

Recot Inc.

Other

William Douglas Henson

Donald Joe Tatsch

Kathryn Melissa Dove

Harold Reed McKay, Jr

Ponnattu Kurian Joseph

Ajay Rajeshwar Bhaskar

William Roman Slovak

Stephen L Rice

Constantine Trifon Dalson

Brenda Dee Slay

Debbie Henson

A trailer jack stand for supporting a trailer comprising: a pedestal stand, where stand attaches to a trailer jack, said stand includes a top connecting section and a pivoting section; a center mount pin, where the mount pin attaches the stand to the jack through the top connecting section; a locking pin, where the locking pin secures the mount pin into place; a platform, where the platform attaches to the bottom of the pivoting section; and a spring assembly, where the spring assembly includes a top pivot pin extending from the top connecting section, a stand pin extending from the pivoting section and a spring attached between the pivot pin and stand pin. The pivoting section is capable of pivoting between a retracted position and an extended position, where in the extended position the stand supports the trailer.

Trailer jack kickstand

A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need for a bottom mating mold or conveyor. Herein, the form fryer is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. Snack pieces, once in oil within the fryer, meet with a top conveyor having convex molding surfaces with product-centering elements. At the exit portion of the fryer, a bottom exit conveyor receives the cooked snack pieces from the top conveyor. As no continuous bottom conveyor is utilized, the fryer oil pan may be provided with a reduced volume segment situated between the bottom entrance and exit conveyors.

Single mold form fryer with product centering elements

A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. Snack pieces, once in oil within the fryer, meet with a top conveyor having convex molding surfaces with product-centering elements. At the exit portion of the fryer, a bottom exit conveyor receives the cooked snack pieces from the top conveyor. As no continuous bottom conveyor is utilized, the fryer oil pan may be provided with a reduced volume segment situated between the bottom entrance and exit conveyors.

A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. Snack pieces, once in oil within the fryer, meet with molding surfaces on the top conveyor. At the exit portion of the fryer, a bottom exit conveyor receives the cooked snack pieces from the top conveyor. As no continuous bottom conveyor is utilized, the fryer oil pan may be provided with a reduced volume segment situated between the bottom entrance and exit conveyors. Additionally, the molding surfaces may be selected to produce uniformly shaped snack pieces that are either convexly or concavely shaped when viewed upon the bottom exit conveyor.

Single mold form fryer with enhanced product control

Snack food chip

Potato chips having hardbite texture and flavor characteristics of kettle-fried potato chips are produced in an apparatus comprising a fry kettle with cooking oil circulation and heat transfer means. Production efficiency is greatly increased over conventional batch preparation of kettle-style chips; batch size is significantly increased and total fry time is advantageously decreased. In certain embodiments the batchwise preparation process includes the step of selecting texture-setting potato slice dehydration rate conditions for at least a segment of the frying time, which ends before the moisture content of the slices is reduced to about 45% by weight or less. Selecting appropriate dehydration rate conditions enables the production of potato chips of a variety of textural characteristics over varying cooking oil time/temperature profiles. After introducing a batch of potato slices into a kettle of frying oil, the potato slices are fried during the texture-setting time segment while controlling the frying to achieve the selected dehydration rate conditions. After the texture-setting time segment, the moisture content of the slices is further reduced by continuing to fry the slices in the oil to achieve a moisture content in the slices of about 2% by weight or less. Temperature may be controlled via a programmable control system.

Process for producing kettle-style potato chips

A process for making a half-product used in forming puffed food products, the apparatus having two rollers, with at least one of them being a cutter roller having cutting teeth, rotating against each other. Product flows between the two rollers in the form of dough strips and an air nozzle is disposed between them to provide air flow causing deformation of the product and forming an air pocket. The teeth may be on both rollers and in meshing contact with one another. The teeth also have a V-shape with a rounded radius at the cutting end so that it rolls into the dough product and back out thereof to form a large sealing surface between the two pieces of dough and forming an improved seal so that when the food product is fried the sealed area does not split open from increased pressure inside the hollow food product.

Process for forming a puffed food product

Apparatus and processes for the production of food products based on an extruded dough are based on a novel extrusion die for extruding, preferably on a continuous basis, a multi-layer, laminated dough mass from a single die opening. A chamber within the die contains a divider bar for dividing the flowing dough mass into a plurality of dough masses that are united prior to extrusion through the die opening. When the dough mass is cooked, it partially delaminates to provide a desired texture. The desired texture, which can range from relatively dense to relatively light and flaky, is obtained through adjusting the position of the divider bar within the extrusion die and/or the geometry of the divider bar.

Extrusion die for extruding laminated dough products

Process for preparing textured dough products

A weightlifting exercise apparatus is provided having a first and second beam member, the second beam member being selectively positionable in a longitudinal sense relative to said first beam member to provide a substantially continuous range of selectable exercise loads, ranging from a relatively large load to a very small load, as second beam member in some positions will act as a counterbalance to a primary load provided by the first beam member, and in other positions will supplement the exercise load provided by the first beam member; the apparatus further having a releaseable lock whereby the second beam member can be retained in a selected position.

Adjustable double beam weightlifting apparatus

The disclosure concerns a court for a ballgame. A vertical wall is upstanding from a horizontal player surface. An inclined wall extends forwardly of the vertical wall. At each side end of the inclined wall, two inclined generally triangularly shaped panels are provided, each turned more toward the opposite wall. Over the top of the court is an optional ceiling. At the sides of the court, are optional side walls. At the rear of the court may be an optional rear wall.

Growing community of inventors

Duncanville, TX, United States of America

William Douglas Henson