Company Filing History:
Years Active: 2000-2011
Title: Innovations by Robert W Middleton, Jr.
Introduction
Robert W Middleton, Jr. is an accomplished inventor based in Plano, TX (US). He holds 2 patents that showcase his expertise in developing innovative solutions for the bakery industry. His work has significantly contributed to the efficiency and functionality of commercial bakery ovens.
Latest Patents
One of Middleton's latest patents is an oven drive system designed for use with commercial bakery ovens. This system features a speed reducer and motor that are external to the oven, along with a drive shaft that extends from within the oven and is operatively coupled to the speed reducer and motor. The design minimizes heat transfer to components outside the oven, enhancing safety and performance. Another notable patent is for a forced convective track oven that includes a track conveyor with first and second circular spirals. This innovative design allows for the upward and downward conveyance of bakery trays and dough products, minimizing directional changes and improving efficiency. The oven also incorporates burners that discharge heated air to ensure optimal baking conditions.
Career Highlights
Throughout his career, Robert W Middleton, Jr. has worked with several prominent companies in the bakery equipment sector. Notable among these are Sasib Bakery North America, Inc. and Stewart Systems Global, LLC. His experience in these organizations has allowed him to refine his skills and contribute to significant advancements in bakery technology.
Collaborations
Middleton has collaborated with talented professionals in the industry, including Austin Jon Kozman and Keith A Dietz. These partnerships have fostered a creative environment that has led to the development of innovative baking solutions.
Conclusion
Robert W Middleton, Jr. is a notable inventor whose contributions to the bakery industry through his patents and collaborations have made a lasting impact. His innovative designs continue to enhance the efficiency and effectiveness of commercial baking processes.