Company Filing History:
Years Active: 1996
Title: Roy A. Amitrano: Innovator in Frying Technology
Introduction: Roy A. Amitrano, a notable inventor based in Nashua, NH, has made significant contributions to the culinary industry through his innovative frying apparatuses. With two patents to his name, his work primarily focuses on enhancing the efficiency and sustainability of deep fat frying.
Latest Patents: Amitrano's latest inventions include a frying apparatus filter system and a gas-fired deep fat fryer. The frying apparatus filter system is a self-contained filter assembly designed for deep fat fryers, allowing for the repeated filtering and reuse of cooking oil. This innovative design incorporates a filter media within a pan placed beneath the fryer housing, where suction from a pump facilitates the filtering process. His second patent, the gas-fired deep fat fryer, features two notable embodiments. The first utilizes a single fry pot with multiple immersion tubes to optimize heat transfer, while the second embodiment consists of a split fry pot with a unique burner and immersion tube configuration, improving combustion efficiency.
Career Highlights: Roy A. Amitrano has spent his professional career contributing to the G.S. Blodgett Corporation, a company known for its commitment to developing high-quality cooking equipment. His inventions reflect his dedication to advancing frying technology and improving cooking processes in commercial kitchens.
Collaborations: Throughout his career, Amitrano has collaborated with esteemed colleagues such as Mark E. McCabe and George McMahon. Their combined efforts have further enriched the innovation trajectory at G.S. Blodgett Corporation, leading to enhanced cooking apparatuses that benefit both chefs and culinary professionals.
Conclusion: Roy A. Amitrano stands out as an inventive force in the frying equipment industry. With his focus on sustainability and efficiency, his patents reflect a deep understanding of both culinary needs and technological capabilities. His contributions are poised to have a lasting impact on commercial frying practices.