Oakland, MO, United States of America

Royce A Payton


Average Co-Inventor Count = 6.5

ph-index = 2

Forward Citations = 50(Granted Patents)


Company Filing History:


Years Active: 1994-1995

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2 patents (USPTO):Explore Patents

Title: Innovations by Royce A Payton

Introduction

Royce A Payton is an accomplished inventor based in Oakland, MO (US). He has made significant contributions to the field of food service technology, holding a total of 2 patents. His innovative designs focus on enhancing the efficiency and effectiveness of food rethermalization systems.

Latest Patents

Royce A Payton's latest patents include a rethermalization system and cart. The rethermalization cart features a unique design with top and bottom sides connected by side walls, equipped with multiple tray supports and individually removable heating pads. This design allows for precise control over the heating process, ensuring that food remains at the desired temperature. The second patent details a rethermalization system that includes a food service tray and a cart frame, designed to facilitate optimal heat transfer to food while preventing excessive movement during serving.

Career Highlights

Throughout his career, Royce has demonstrated a commitment to innovation in food service technology. His work at Aladdin Synergetics, Inc. has positioned him as a key player in developing advanced solutions for the food industry. His patents reflect a deep understanding of the challenges faced in food service and a dedication to improving the overall experience for both providers and consumers.

Collaborations

Royce has collaborated with talented individuals such as Julia T Wimpee and Kevin B Cundiff. These partnerships have contributed to the successful development of his innovative products and have fostered a collaborative environment that encourages creativity and problem-solving.

Conclusion

Royce A Payton's contributions to food service technology through his patents and collaborations highlight his innovative spirit and dedication to improving the industry. His work continues to influence the way food is prepared and served, ensuring that quality and efficiency remain at the forefront of food service solutions.

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