Continuous method for making kettle style potato chips
Patent 4923705 Issued on May 8, 1990. Estimated Expiration Date: 
September 30, 2008. 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.
September 30, 2008. 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 ReferencesInventorsApplicationNo. 251354 filed on 09/30/1988US Classes:426/438, Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.426/519, With mixing or agitating, e.g., homogenizing, etc.426/808STARCH BASE SNACK PRODUCTExaminersPrimary: Corbin, Arthur L.Attorney, Agent or FirmForeign Patent References
International ClassA23L 001/217AbstractA continuous method for making potato chips is disclosed. The method comprises conveying uncooked, unwashed potato slices through a pre-frying zone with agitation to form a dehydrated skin on the slices; conveying the slices through a second zone to form pliable, shape-holding potato slices; conveying the slices through a third zone to produce rigid, completely fried potato chips; and removing the completely fried chips. A method for operating a continuous frying apparatus is also disclosed. The potato chips prepared in accordance with the disclosed methods are described.Other References
| |
