U.S. patents available from 1976 to present.
U.S. patent applications available from 2005 to present.

Apparatus for making a ground food patty

Patent 4338702 Issued on July 13, 1982. Estimated Expiration Date: Icon_subject March 6, 2001. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.

Patent References

444052

2794210

3009413

Food pellet former
Patent #: 3991440
Issued on: 11/16/1976
Inventor: Hendrickson, Jr.

Food product extrusion apparatus and method
Patent #: 4068008
Issued on: 01/10/1978
Inventor: Orchard

Forming press for sausage and the like Patent #: 4293979
Issued on: 10/13/1981
Inventor: Colosimo ,   et al.

Inventor

Application

No. 06/241468 filed on 03/06/1981

US Classes:

425/556, With product ejector425/562, With means between charger and mold to cut off flow of fluent stock (e.g., needle valve, baffle, etc.)425/576, Rotary mold support426/513Of animal flesh

Examiners

Primary: Abercrombie, Willie G.

Attorney, Agent or Firm

International Class

A22C 7/00 (20060101)

Abstract

An apparatus is disclosed for forming a relatively porous patty of plastic food material that is subject to shrinkage during cooking. One embodiment of the apparatus includes a foraminous member having a plurality of apertures and a piston slidably disposed in a receiving chamber on one side of the foraminous member. A pressurizable feed chamber is provided with a feed mechanism for feeding and pressurizing the food material and forcing the material through the apertures and into the receiving chamber. A mold is provided for being aligned with the foraminous member and for receiving the material as it is discharged from the receiving chamber by movement of the piston. The discharging material impinges upon a wall of the mold to form a patty in which the material defines interstitial voids therein for entrapping air and providing retention of cooking juices to promote more rapid and uniform cooking of the patty.

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