Company Filing History:
Years Active: 1976-1980
Title: Innovations by Steve Kroll
Introduction
Steve Kroll is an accomplished inventor based in Schaumburg, IL (US). He has made significant contributions to the culinary technology sector, particularly in the design of cooking apparatuses. With a total of three patents to his name, Kroll's innovations focus on enhancing the efficiency and effectiveness of food preparation.
Latest Patents
One of Kroll's latest patents is the Low Heat Capacity Fry Basket Assembly. This innovative fry basket is designed to support food items, such as pies and fish filets, in an immersed position within a cooking medium. The fry basket features a rigid frame with parallel, spaced-apart transverse support members. A unitary sheet of low heat capacity flexible material is supported from these frame members, forming multiple pouches that allow for efficient cooking.
Another notable invention is the Automatic French Fryer. This apparatus is engineered for cooking frozen french fries. It includes a hopper that holds a supply of frozen potato pieces, which are continuously fed into an enclosed bath of hot cooking liquid via an upwardly slanting endless conveyor. The system also incorporates a vapor extraction mechanism to remove water vapor generated during cooking. The speed of the potato pieces is automatically adjusted based on temperature fluctuations, ensuring consistent cooking results.
Career Highlights
Steve Kroll is currently employed at Restaurant Technology Inc., where he continues to innovate in the field of culinary technology. His work has significantly impacted the efficiency of food preparation processes in commercial kitchens.
Collaborations
Kroll has collaborated with notable colleagues, including James C Schindler and Chester J Binks. Their combined expertise has contributed to the development of advanced cooking technologies.
Conclusion
Steve Kroll's inventive spirit and dedication to improving culinary technology are evident in his patents and career achievements. His contributions continue to shape the future of food preparation, making cooking more efficient and effective.