Patents Examined by Steven Leff
  • Patent number: 10182574
    Abstract: An automated preparation of flatbread, particularly tortillas, by an apparatus for includes packing dough portions in capsules for enabling the dough to be suitable for extended refrigerated and unrefrigerated storage. The capsules are gas-tight sealed with a foil and conveyed in upside-down position on a conveyor belt. The foil is removed by two adjacent shafts which grip the foil and tear it off. The capsule is then positioned on a holding ring and the dough portion falls downwardly onto a lower pressing and baking plate. An upper pressing and baking plate swivels downwardly by an actuator for pressing and baking the dough. After lifting the upper plate away, the finished flat bread glides out of the apparatus.
    Type: Grant
    Filed: February 21, 2013
    Date of Patent: January 22, 2019
    Assignee: FALTEV AG
    Inventors: Carlos Ruiz, Jonas Müller, Louis Renaud Paul François Frachon
  • Patent number: 10039307
    Abstract: A system and method for roasting coffee beans, or similar products, is disclosed. In an aspect the invention includes an acoustic sensor, such as a microphone, which senses the acoustic emissions or “cracks” made by the coffee beans during the roasting process. The acoustic emissions are translated in the system and method to signals that are processed, including in some aspects using frequency domain processing, so as to control the roasting process and achieve a desired final product. The acoustic emissions can also be used to determine if the coffee beans are caffeinated or decaffeinated.
    Type: Grant
    Filed: November 4, 2015
    Date of Patent: August 7, 2018
    Assignee: Board of Regents, The University of Texas System
    Inventors: Preston S. Wilson, Mark S. Wochner
  • Patent number: 10034487
    Abstract: A method and apparatus for producing popping candy which is formed in molds. A reactor with one or more trays holds the product and one or more moveable transmission mechanisms and one or more lids provided at each end of the reactor act as inlets and outlets. One or more two way valves regulate and maintain inside pressure of the reactor and cooling and heating mechanisms are provided.
    Type: Grant
    Filed: October 1, 2015
    Date of Patent: July 31, 2018
    Inventor: Tolga Erden
  • Patent number: 10021894
    Abstract: Provided is a method for manufacturing a baked chocolate by shaping a chocolate to a prescribed shape and baking, wherein the inherent softness of chocolate can be maintained in the interior of the baked chocolate obtained thereby, and sagging during baking and uneven baking can be prevented. During baking of the shaped chocolate in an oven, characterized in that an ambient temperature during a first half of baking is set to 170-350° C., an ambient temperature during a second half of baking is set to 150-330° C., and the temperature during the first half of baking is set to at least 20° C. higher than the temperature during the second half of baking. The baked chocolate is preferably aerated to a specific gravity of 0.3-1.1.
    Type: Grant
    Filed: October 6, 2014
    Date of Patent: July 17, 2018
    Assignee: MORINAGA & CO., LTD.
    Inventors: Naoki Iemoto, Yasuyoshi Kinta
  • Patent number: 10022012
    Abstract: The invention concerns a unit (1000) for controlling transmission of power to a thermal conditioning device (100) e.g. for coffee machine, comprising a controller (2) with a start-up profile for starting-up said device (100) from a temperature of inactivity (TI) to an operative temperature for bringing to a target temperature (TT) a fluid circulating through said device (100) at start-up end, said controller (2) being arranged to allow circulation of fluid through said device (100) at start-up end and to compare the determined temperature (SOT) of fluid circulated at start-up end to the target temperature (TT) and derive a temperature difference therefrom. It is characterized in that the start-up profile has at least one parameter and in that said controller (2) has a self-learning mode for adjusting said parameter as a function of said temperature difference and to store the adjusted parameter for a subsequent starting-up of said device (100).
    Type: Grant
    Filed: June 14, 2011
    Date of Patent: July 17, 2018
    Assignee: Nestec S.A.
    Inventors: Stefan Etter, Peter Mori
  • Patent number: 10010088
    Abstract: Poultry carcasses are chilled rapidly when exposed to a flow of gaseous air at a temperature in the range from about ?50° C. to about ?120° C. for a period of time in the range from about 1 s to about 60 s. The flow is directed over and into the body cavity of the carcasses. The carcasses are orientated in the flow such that the sternum of each carcass faces downstream. One advantage of the process is that the number of viable microorganisms present on the carcasses is reduced significantly while avoiding freeze-damage to the carcasses.
    Type: Grant
    Filed: October 2, 2015
    Date of Patent: July 3, 2018
    Assignee: Air Products and Chemicals, Inc.
    Inventors: Jean-Philippe Trembley, Paul Mark Ames
  • Patent number: 9993016
    Abstract: A hands free frozen drink mixer system is a frozen drink mixing system of the immersion type that enables the user to automatically and hands-free blend ingredients for a frozen drink, add flavorings while blending, and automatically shut off the blender after a programmed interval of time. The hands free frozen drink mixer system may have a mixer assembly having an elevated motor supported by a back stand that integrally connects with a base having a drip basin and removable rack. A mixer shaft having a rotary blade assembly extends vertically downward from the front bottom side of the motor, and a canister holder that is adjustable in height via a vertical track holds a mixing canister. The canister is positioned over the base which has a removable drip tray.
    Type: Grant
    Filed: April 21, 2016
    Date of Patent: June 12, 2018
    Inventor: Alford Herman Dyer
  • Patent number: 9980498
    Abstract: A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140° F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled.
    Type: Grant
    Filed: August 10, 2011
    Date of Patent: May 29, 2018
    Inventors: Brian J. Srsen, Richard M. Herreid, James E. Mino, Brian E. Hendrickson
  • Patent number: 9961926
    Abstract: Various embodiments of processing systems and components for sterilization or pasteurization and associated methods of operation are described herein. For example, a method of sterilization or pasteurization includes immersing an item in an immersion fluid, and the immersed item is subject to a hydrostatic pressure of the immersion fluid. The method also includes applying microwave energy to the item while the item is immersed in the immersion fluid and subject to the hydrostatic pressure of the immersion fluid. The hydrostatic pressure of the immersion fluid prevents the water content of the item from causing steam explosion in the item while the microwave energy is applied. The method further includes heating the item immersed in the immersion fluid to a target temperature with the applied microwave energy, the target temperature being sufficient to achieve sterilization or pasteurization of the item.
    Type: Grant
    Filed: October 14, 2015
    Date of Patent: May 8, 2018
    Inventors: Juming Tang, Fang Liu
  • Patent number: 9936709
    Abstract: A dough processing system for processing a U-shaped strand of dough comprising a processing head, which has two gripping means for looping the dough strand, and a shaping table, which is provided with positioning means for positioning the dough strand, wherein the shaping table is embodied as a processing table, in which various positioning means of the processing table have multiple different processing functions.
    Type: Grant
    Filed: September 23, 2011
    Date of Patent: April 10, 2018
    Assignee: Fritsch GmbH
    Inventor: Udo Bernhardt
  • Patent number: 9901212
    Abstract: A food holding cabinet having at least one heating chamber for holding at least one food tray therein, the cabinet comprising: a housing that defines the heating chamber and a heating chamber opening for access to the heating chamber, wherein the heating chamber comprises an top portion, front portion, a rear portion, and at least one tray location for receiving a food tray; a jet plate including a plurality of apertures, the jet plate is disposed between the heating chamber and an upper plenum, wherein the upper plenum is formed between an upper surface of the jet plate and a lower surface of the top portion of the heating chamber; and a blower positioned to provide heated gas into the upper plenum, wherein the gas exits the upper plenum through the apertures into the heating chamber such that it is direct substantially toward the food tray.
    Type: Grant
    Filed: June 21, 2013
    Date of Patent: February 27, 2018
    Inventor: Keith A. Stanger
  • Patent number: 9848731
    Abstract: Devices, systems, and methods are provided for baking a food product in a portable baking oven. The baking oven includes a main body, lower and upper stones, a heat shield suspending the upper stone above the lower stone, and a heat element emanating heat upward to a rotating flat panel having the lower stone thereon. Convection heat from the heat element moves upward from below the rotating flat panel and past a periphery of the flat panel, channeled by the heat shield to the upper stone, to move along the upper stone, and then down along the heat shield, on the opposite side. With this arrangement, the heat element heats the upper and lower stones with convection heat moving between the lower and upper stones in a side-to-side manner.
    Type: Grant
    Filed: October 7, 2015
    Date of Patent: December 26, 2017
    Assignees: GRI Capital, LLC, Pizza Chef Grill, Inc.
    Inventors: Roger Dahle, Derrick Longson, Wayne B. Hardy, Deno R. Blau
  • Patent number: 9750279
    Abstract: In an aspect, a process for removing a tail end of Brussels sprouts comprises separating a Brussels sprout from a stack and transferring it to a longitudinal transport track. On the track, the Brussels sprout is manipulated to position a longest dimension of the Brussels sprout perpendicular to a direction of travel of the transport track. Near an end of the track, a position and an orientation of each Brussels sprout is defined by photographic detection. Each Brussels sprout is removed from the transport track by a gripper. A position and an orientation of the gripper are defined using the detected position and orientation of the Brussels sprout to be removed. The gripper is re-oriented and moved along a knife to remove the tail end of the Brussels sprout. The Brussels sprout is removed from the gripper and collected.
    Type: Grant
    Filed: August 17, 2012
    Date of Patent: September 5, 2017
    Inventors: Christopher Stephen Keenan, Dirk Jacobus Bac, Bastiaan Rinke Anthony Groeneweg, Ian McLachlan, David A. Watson
  • Patent number: 9723950
    Abstract: A food cabinet is provided that includes an enclosure with an access door, shelves carried by and vertically arranged within the enclosure, and a heat transfer arrangement. The heat transfer arrangement includes a pump, fluid conduits coupled with the pump and associated with the shelves of the enclosure, a primary tank, and an auxiliary tank. The primary tank is fluidly connected to the pump and contains a heat transfer medium. The auxiliary tank is coupled with the primary tank and provides make-up heat transfer medium to the primary tank. Also provided is a method of warming food using such a food cabinet that includes the steps of placing a food item on one of the shelves, heating the heat transfer medium to a temperature between 200° F. and 250° F., and pumping the heat transfer medium through the shelf.
    Type: Grant
    Filed: March 12, 2014
    Date of Patent: August 8, 2017
    Inventors: Tim P. Tippman, Barry L. Tippmann
  • Patent number: 9723851
    Abstract: This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products.
    Type: Grant
    Filed: April 3, 2014
    Date of Patent: August 8, 2017
    Assignee: The United States of America as Represented by the Secretary of the Department of Agriculture
    Inventors: Zhongli Pan, Tara H. McHugh
  • Patent number: 9687009
    Abstract: A method of producing a pasta filata cheese product, such as a Mozzarella-type cheese, in a continuous process without emulsifier or pH regulator additives requires preparing a typical pasta filata-type cheese curd and supplying the curd in cut pieces to one end of a processing chamber. The chamber has an agitator which rotates to work, knead, stretch and move the curd through the chamber. At the same time, steam is injected into the curd in the chamber through a plurality of injection nozzles spaced along the length of the chamber to heat and cook the cheese while it is mechanically worked. The cooked product exiting from the chamber is molded to a desired shape.
    Type: Grant
    Filed: July 16, 2014
    Date of Patent: June 27, 2017
    Inventors: Robert Murray Smith, Alastair Graeme Sorley, Mark Wynn Kirkby
  • Patent number: 9675083
    Abstract: The invention relates to a device for creating blanks from pieces of dough, in particular triangular pieces of dough, from at least one web of dough, comprising a plurality of cutting tools which cut an edge of the pieces of dough as a result of a movement oriented against the at least one web of dough and comprising a conveyor belt device on which the at least one web of dough is conveyed. The cutting tools are arranged on a drum, which is driven in a rotating manner, via tool holders, said drum being superimposed with a vertical movement such that one or more cutting tools 1 which can be found circulating about the drum are moved parallel to the conveyor belt device as a result of the superimposed sequence of movements of the drum rotation and the vertical movement of the drum.
    Type: Grant
    Filed: January 28, 2015
    Date of Patent: June 13, 2017
    Assignee: FRITSCH GmbH
    Inventors: Udo Bernhardt, Rainer Wagner
  • Patent number: 9668602
    Abstract: A method of heating an item in a cavity of a cooking appliance including the steps of detecting the size of the item at a first time during a cooking cycle and detecting the size of the item at a second time during the cooking cycle. The cooking cycle is then controlled at least partially based on the size of the item at the second time during the cooking cycle. A cooking appliance for carrying out the method is also provided.
    Type: Grant
    Filed: September 9, 2013
    Date of Patent: June 6, 2017
    Assignee: Whirlpool Corporation
    Inventor: Prashant Ruperee
  • Patent number: 9648898
    Abstract: A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in a conveyor as individual cavities. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispensed through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.
    Type: Grant
    Filed: September 13, 2012
    Date of Patent: May 16, 2017
    Assignee: Kerry Luxembourg S.à.r.l.
    Inventor: Aaron Strand
  • Patent number: 9655173
    Abstract: A microwave oven that includes a power supply and a heating bar connected to the power supply is described. The heating bar is configured to receive an electric current from the power supply, and to apply the current to food. The electric current applied from the heating bar passes through the food thereby heating up the food.
    Type: Grant
    Filed: February 18, 2014
    Date of Patent: May 16, 2017
    Assignee: Dongbu Daewoo Electronics Corporation
    Inventor: Dong Hoon Kang