The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
May. 28, 2019
Filed:
Aug. 19, 2016
Calico Cottage, Inc., Amityville, NY (US);
Thomas Montoya, Lindenhurst, NY (US);
Mark Wurzel, Brookville, NY (US);
David Sank, Asharoken, NY (US);
Lawrence Wurzel, Asharoken, NY (US);
Steven Nagle, Lindenhurst, NY (US);
Robert Delauro, Lindenhurst, NY (US);
Barbara Riordan, St. James City, NY (US);
Hanif Chung-Ying, Cambria Heights, NY (US);
Judith Levin, Huntington, NY (US);
Christa Harrison, Bay Shore, NY (US);
Andrew Irwin, Ithaca, NY (US);
Duane Saxton, Pine City, NY (US);
Kevin Blakelock, Elmira, NY (US);
Kenneth Antes, Big Flats, NY (US);
Mark Whatley, Fayetteville, AR (US);
Ronald Beilin, Jupiter, FL (US);
Barnett Tessler, New Port Richey, FL (US);
CALICO COTTAGE, INC., Amityville, NY (US);
Abstract
A method of steam cleaning a roaster bowl, such as one used in a roasting/glazing apparatus, in which an electronic technique is employed to determine, during cleaning, whether water is boiling within the roaster bowl. The method entails adding water into a roaster bowl having sugar adhered thereto and placing a cover on top of the roaster bowl. A steam vent is formed between the cover and the roaster bowl. The method further comprises heating the roaster bowl and then electronically determining whether the water within the roaster bowl has reached a boiling point (i.e., is boiling). After electronically determining that the water is boiling, the water remains boiling for an amount of time sufficient to cause the internal surface of the roaster bowl and the cover to be properly steam cleaned. The water in the roaster bowl (with sugar dissolved therein) is then poured out.