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:
Dec. 04, 2007
Filed:
Jul. 20, 2004
Ian Andries Baas, Sunnybank, AU;
David Lawrence Barry, Highland Village, TX (US);
Graeme Russell Beasley, Bunya, AU;
Jeffrey Weldon Olds, Nevada, TX (US);
Neil David Rossiter, Turramurra, AU;
Ross Douglas Samuels, Coppell, TX (US);
Michael Rajendra Kalika Singh, Asquith, AU;
Ian Andries Baas, Sunnybank, AU;
David Lawrence Barry, Highland Village, TX (US);
Graeme Russell Beasley, Bunya, AU;
Jeffrey Weldon Olds, Nevada, TX (US);
Neil David Rossiter, Turramurra, AU;
Ross Douglas Samuels, Coppell, TX (US);
Michael Rajendra Kalika Singh, Asquith, AU;
Frito-Lay North America, Inc., Plano, TX (US);
Abstract
A continuous cooking process is disclosed that mimics the U-shaped temperature-time profile produced by a batch kettle fried potato chip operation. Potato slices are placed into hot oil in a flume portion of a continuous fryer. The potato slices exit the flume into an upstream portion of the fryer. Cooling oil is injected to the upstream portion of the continuous fryer to continuously achieve the trough portion of the U-shaped temperature-time profile. The potato slices are then further fried in the downstream portion of the fryer in a region having an increased hot oil temperature. The increased hot oil temperature occurs by injecting hot oil into the downstream portion. The temperature of injected hot oil can be controlled by the exit moisture content of the potato slices.