Richard W Hartzell

Title: Innovative Contributions of Richard W. Hartzell in Steam Cooking Technology

Introduction

Richard W. Hartzell, an accomplished inventor based in Cary, NC, has made significant strides in the field of steam cooking technology. With a total of three patents to his name, his groundbreaking work focuses primarily on the development of efficient cooking systems that elevate user experience while conserving resources.

Latest Patents

One of Richard W. Hartzell's most notable inventions is a pressure regulator for steam ovens. This innovative device allows food to be cooked at low pressure, enhancing the cooking process. The system incorporates heating elements and a cooking cavity that holds water, which is transformed into steam. An important feature of this invention is a pressure sensor located in the steam outlet passage, designed to automatically turn off the heating elements if the pressure exceeds a predetermined level. Additionally, a float switch monitors the water level to ensure optimal performance.

Another crucial aspect of Hartzell’s steam oven design is its capability to conserve both water and space. The pressure regulator mechanism features a reservoir with a float switch, linking the cooking cavity to a steam outlet conduit that extends below the normal water level in the reservoir. This innovative design employs a water seal and float switch to indirectly measure cooking pressure and control heating elements effectively. To further enhance its usability, the steamer includes a fill trough for easy water replenishment and a pool cover with steam directing flow holes, optimizing steam usage within the cooking cavity.

Career Highlights

Richard W. Hartzell is associated with Middleby Marshall, Incorporated, where he leverages his expertise to advance innovative cooking technologies. His career reflects a commitment to enhancing cooking efficiency and food preparation quality through inventive solutions.

Collaborations

Throughout his professional journey, Richard has collaborated with notable colleagues, including Kurt S. Creamer and Thomas C. Hotard. Together, they have contributed to the growth and evolution of steam cooking appliances in the food industry, exemplifying the power of teamwork in innovation.

Conclusion

Richard W. Hartzell's contributions to steam cooking technology through his patents pave the way for more efficient and user-friendly culinary experiences. His inventive spirit and collaborative efforts with peers highlight the importance of innovation in the culinary field, ensuring that cooking methods evolve to meet modern demands.