Patents by Inventor Yoichi Katori

Yoichi Katori has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Method and system for cooling of dressed carcasses
    Patent number: 7625271
    Abstract: A method of cooling a dressed carcass of a slaughtered animal halved along the backbone thereof while transferring the dressed carcass in a cooling chamber is provided, with which reduction in process yield in the cooling process due to evaporation of water from the dressed carcass is suppressed to a minimum, meat juice dripping together with water does not occur when cutting the dressed carcass, the cooling period of time is reduced, energy is saved in cooling process, initial cost is reduced, and productivity is improved.
    Type: Grant
    Filed: December 15, 2005
    Date of Patent: December 1, 2009
    Assignee: Mayekawa Mfg. Co., Ltd.
    Inventors: Yoichi Katori, Satoru Nishimura, Hideki Takeya
  • METHOD AND APPARATUS FOR COOLING BREAD JUST AFTER BAKED
    Publication number: 20090260780
    Abstract: A method and apparatus for cooling bread just after baked are proposed in which bread f just after baked is transferred on a conveyor 2 into a cooling chamber 1 and carried out therefrom after it is allowed to reside therein for a period of time needed for cooling, inside temperature of the cooling chamber is maintained at 5-20° C.
    Type: Application
    Filed: November 4, 2005
    Publication date: October 22, 2009
    Applicant: MAYEKAWA MFG., CO., LTD.
    Inventors: Yoichi Katori, Toru Ota, Satoshi Tsutsumi
  • Method and System for Cooling of Dressed Carcasses
    Publication number: 20090004958
    Abstract: A method of cooling a dressed carcass of a slaughtered animal halved along the backbone thereof while transferring the dressed carcass in a cooling chamber is provided, with which reduction in process yield in the cooling process due to evaporation of water from the dressed carcass is suppressed to a minimum, meat juice dripping together with water does not occur when cutting the dressed carcass, the cooling period of time is reduced, energy is saved in cooling process, initial cost is reduced, and productivity is improved.
    Type: Application
    Filed: December 15, 2005
    Publication date: January 1, 2009
    Applicant: Mayekawa Mfg. Co., Ltd.
    Inventors: Yoichi Katori, Satoru Nishimura, Hideki Takeya