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:
Feb. 12, 2013
Filed:
Jul. 22, 2008
Andrew A. Caridis, San Carlos, CA (US);
John Macrae Silvester, Stanthorpe, AU;
Anthony Wade Morris, San Carlos, CA (US);
Thomas John Miller, Burlingame, CA (US);
Enrique Alejandro Leon, Jalisco, MX;
Andrew A. Caridis, San Carlos, CA (US);
John Macrae Silvester, Stanthorpe, AU;
Anthony Wade Morris, San Carlos, CA (US);
Thomas John Miller, Burlingame, CA (US);
Enrique Alejandro Leon, Jalisco, MX;
Heat and Control, Inc., Hayward, CA (US);
Abstract
Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack which is carried along a cooking path during which the pack is agitated and mixed by paddle means or tumbled so that the individual slices receive maximum contact with the cooking medium. The cooking path may be divided into one or more stages in each of which the cooking times and temperatures are selected and maintained to produce potato chips of different styles having a final moisture content in the range of 1.2% to 2%. Further disclosed are apparatus that includes temperature and oil circulation controls for the oil heat exchangers dedicated to each stage of a cooking protocol. A multiplicity of variable rate, rotatable paddle wheel assemblies are positioned along the cooking path for thorough agitation of the potato pack encouraging good oil contact with the individual slices and consistent, chip-to-chip final moisture content.