Robert Stark

Title: The Innovative Contributions of Robert Stark

Introduction

Robert Stark is an accomplished inventor based in Centreville, California. He has made significant contributions to the field of food processing, particularly through his innovative patent that enhances the efficiency of cooking and blanching food products. His work is characterized by a commitment to improving food processing techniques, making them more effective and uniform.

Latest Patents

Robert Stark holds a patent for a method of food processing with steam. This invention focuses on the continuous processing of food products, such as vegetables, using steam for blanching or cooking. The apparatus he developed includes a heating module and a holding module. The heating module features a pervious conveyor that emits steam to heat and agitate the products, ensuring uniform treatment even for relatively thick layers. The holding module, which consists of a compartmentalized conveyor, maintains the heated products at an elevated temperature, allowing for completion of processing without the need for additional heat input. This innovative approach not only enhances the quality of food processing but also improves efficiency.

Career Highlights

Throughout his career, Robert Stark has been associated with Canadian Patents & Development Ltd., where he has applied his expertise in food processing technologies. His dedication to innovation has led to the development of practical solutions that address industry challenges. With a focus on continuous improvement, Stark has positioned himself as a key player in the field of food technology.

Collaborations

Robert Stark has collaborated with notable professionals in his field, including Gordon E. Timbers and Jacques C. Caron. These partnerships have allowed him to expand his knowledge and contribute to various projects that aim to advance food processing techniques.

Conclusion

Robert Stark's contributions to food processing through his innovative patent demonstrate his commitment to enhancing industry standards. His work not only reflects his expertise but also his dedication to improving food technology for better efficiency and quality.