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:
Oct. 06, 1998
Filed:
Nov. 25, 1996
Clark K Benson, Millbrae, CA (US);
Andrew A Caridis, San Carlos, CA (US);
Donald B Giles, Castro Valley, CA (US);
Daniel E Brown, San Mateo, CA (US);
James A Padilla, Pacifica, CA (US);
Thomas F Leary, Sebastopol, CA (US);
Leonardo P Murgel, San Francisco, CA (US);
Heat and Control, Inc., Hayward, CA (US);
Abstract
A process and apparatus for preparing a snack food product by baking and without the use of cooking oil, begins with preparation of potatoes, carrots, bananas, etc, into slices, which are surface de-watered before exposure to a high intensity heat source including infra red or open flame at about 1400 F. to blanch the slices and halt enzyme action before exposing the slices to hot, dry air impingement until the slices are reduced in moisture to about 10 to 35%, while the slices are maintained in a mono layer. Then the slices are aggregated into a pack and dried in hot dry air until the moisture content of the slices has been reduced to about 0.5 to 2%. The apparatus includes an insulated housing with a product conveyor belt extending therethrough. A combination of overhead infra-red burners and underneath open flame burners are positioned to create a high energy heat zone along one length of the belt. Air impingement scatter slots are positioned above and below a subsequent length of the belt, and a superimposed hold down belt restrains the products from scattering. A dryer zone with moving hot dry air is provided to reduce the product moisture to a desired final end point.