Potato chip precooking method
Patent 4956189 Issued on September 11, 1990. Estimated Expiration Date: 
June 14, 2009. 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.
June 14, 2009. 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 1086248 1808215 2599894 2685249 2836496 2934001 3223024 Process for deep-fat cooking Apparatus for processing food products Recirculating hot oil cooking apparatus 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.ExaminersPrimary: Corbin, Arthur L.Attorney, Agent or FirmInternational ClassA23L 001/217AbstractA 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.Field of SearchOf cooking fluidDiverse cooker types Changing form or shape Combined Fluid current With feeding and/or discharging Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc. With mixing or agitating, e.g., homogenizing, etc. Preparing solid product in final form by heating Cooking or blanching | |
