Apparatus for processing food products
Patent 4366749 Issued on January 4, 1983. Estimated Expiration Date: 
March 27, 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.
March 27, 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 ReferencesInventorsAssigneeApplicationNo. 06/248203 filed on 03/27/1981US Classes:99/339, Diverse cooker types426/438, Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.426/439, Farinaceous cereal dough or batter product, e.g., doughnut, etc.426/510, By steam426/511, By steam99/353, Changing form or shape99/355, Subsequent treating or handling99/404, With conveyer99/407With feeding and/or dischargingExaminersPrimary: Wilhite, Billy J.Attorney, Agent or FirmInternational ClassesA23L 1/01 (20060101)A47J 37/12 (20060101) AbstractMethod and apparatus is disclosed for processing food products such as potato chips and the like. A frying medium mist is contained in a vat in which the water vapor or steam being released from the product and the frying medium being generated rises upwardly through a pre-treatment chamber in which a pair of superposed perforate conveyors are mounted. The product is sliced or cut into parts which are conveyed to the feed end of the upper conveyor. The upper conveyor moves the product in a path along the length of the vat for discharge onto the lower conveyor, which moves the product along a reverse path for discharge into the vat. The product passes through the chamber in an atmosphere of the frying medium mist and steam. The speed of the conveyors is selectively controlled at a rate which causes the product to remain in contact with the atmosphere for an optimum dwell time for partial cooking as the frying medium mist and steam deposit on the product. A plurality of paddle wheels are rotated in the vat for controlling the rate of movement of the product through the heated frying medium for an optimum final cooking time.Other References
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