Company Filing History:
Years Active: 1981-1982
Title: Innovations by Richard F. Schryer
Introduction
Richard F. Schryer is an accomplished inventor based in Duluth, Minnesota. He has made significant contributions to the food processing industry, particularly in the production of fried dough products. With a total of two patents to his name, Schryer has developed innovative methods and apparatuses that enhance the efficiency and quality of food production.
Latest Patents
Schryer's latest patents include the "Apparatus for the Continuous Production of Fried Dough Crusts" and the "Process of Producing Non-Docked Fried Dough Crust." The apparatus patent describes a system where dough pieces are retained between two endless conveyors, which traverse a hot oil bath. This design allows for uniform cooking while maintaining the integrity of the dough. The cooking zone operates at temperatures between 360°F and 410°F, ensuring optimal frying conditions. The process patent outlines a method for creating a laminated, imperforate product by controlling the delamination of gas cells within the dough during frying. This innovative approach results in a product suitable for various culinary applications, including pizza.
Career Highlights
Richard F. Schryer is associated with Jeno's, Inc., where he has applied his expertise in food technology to develop these groundbreaking inventions. His work has significantly impacted the efficiency of food production processes, making it easier to produce high-quality fried dough products.
Collaborations
Throughout his career, Schryer has collaborated with notable colleagues, including David N. Anstett and Egbert W. Volkert. These partnerships have contributed to the advancement of food processing technologies and the successful implementation of innovative solutions in the industry.
Conclusion
Richard F. Schryer is a notable inventor whose contributions to the food processing industry have led to the development of innovative methods and apparatuses for producing fried dough products. His work continues to influence the efficiency and quality of food production.