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US Patent 4956189 - Potato chip precooking method
US Patent Issued on September 11, 1990
Estimated Patent Expiration Date:
June 14, 2009Estimated 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.
Estimated Patent Expiration Date:
June 14, 2009Estimated 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.AbstractA potato chip production line has an improved precooking process and apparatus which includes an elongated sluice having a moving stream of heated precooking liquid of a temperature within a desired range of 200 to 300 degrees F. at an upstream end of the sluice, a conveyor for introducing thin starch-coated potato slices into the stream at the sluice upstream end, paddle wheels rotatably mounted in the sluice at sites spaced along and within the stream for partially damming the stream and the potato slices carried therein at the sites in order to control the stream level and the degree of precooking of the slices, and nozzles connected to the sluice in communication with the stream and disposed adjacent to the respective sites and generally below the paddle wheels. The nozzles inject jets of heated precooking liquid into the stream along paths directed generally downstream of and tangential to the rotational path of the paddle wheels in order to maintain the temperature of the liquid within the desired range and concurrently to disperse and thereby prevent accumulation of the starch-coated potato slices at the sites as a result of the partial damming of the stream at the sites by the paddle wheels. | InventorApplicationNo. 366563 filed on 06/14/1989US Classes:426/233, Preparing solid product in final form by heating426/438Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.Field of Search99/330, Of cooking fluid99/339, Diverse cooker types99/353, Changing form or shape99/357, Combined99/406, Fluid current99/407, With feeding and/or discharging426/438, 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.426/233, Preparing solid product in final form by heating426/509Cooking or blanchingExaminersPrimary: Corbin, Arthur L.Attorney, Agent or FirmUS Patent References1086248, 1808215, 2599894, 2685249, 2836496, 2934001, 3223024, 4020189, Process for deep-fat cookingIssued on: 04/26/1977 Inventor: Wright , et al.4366749, Apparatus for processing food products Issued on: 01/04/1983 Inventor: Caridis , et al.4392420, Recirculating hot oil cooking apparatus Issued on: 07/12/1983 Inventor: Caridis , et al.4439459, Convection food heating Issued on: 03/27/1984 Inventor: Swartley4491602, Apparatus and process for cooking food Issued on: 01/01/1985 Inventor: Miller4694743, Method and apparatus for frying product Issued on: 09/22/1987 Inventor: Groff4706556, Potato chip manufacturing machine Issued on: 11/17/1987 Inventor: Wallace , et al.4741912Continuous multistage isothermal frying process to produce high crunch potato chips Issued on: 05/03/1988 Inventor: Katz , et al. International ClassA23L 001/217 |
