WO1999042000A1 - Oven finishing system for food products - Google Patents
Oven finishing system for food products Download PDFInfo
- Publication number
- WO1999042000A1 WO1999042000A1 PCT/IB1999/000227 IB9900227W WO9942000A1 WO 1999042000 A1 WO1999042000 A1 WO 1999042000A1 IB 9900227 W IB9900227 W IB 9900227W WO 9942000 A1 WO9942000 A1 WO 9942000A1
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- WO
- WIPO (PCT)
- Prior art keywords
- food product
- liquid
- flowable solids
- onto
- finishing
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
- A47J37/1228—Automatic machines for frying and dispensing metered amounts of food
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
- A47J37/044—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with conveyors moving in a horizontal or an inclined plane
Definitions
- the present invention relates to a method and apparatus for finishing of oven cooked food products. More particularly, the present invention relates to a method and
- apparatus for coating oven cooked food products with liquids, flavor oils, or seasonings and for depositing small amounts of granular flavor crystals, salts, or seasonings onto oven cooked food products.
- French fried potato strips commonly referred to as "French fries” are one of the most popular convenience foods and are served in most fast food restaurants. Most restaurants including large restaurants prefer to prepare the French fries from a frozen or chilled partially fried potato product (hereinafter par-fried) rather then go through the procedure of preparing French fries from raw potatoes. These par-fried potatoes are converted into finished French fries, that are ready to eat, by completion of the cooking process in the fast food restaurant.
- par-fried partially fried potato product
- the cooking process involves dispensing a large bag of par-fries into a deep fryer using hot oil to finish cooking the fries. After the fries have been deep fried they are removed from the hot oil and the excess oil is drained off of the French fries. While the excess oil is being drained, salts or seasonings are typically sprinkled onto 2
- French fries manually from a salt shaker by an employee of the restaurant. Thereafter, the fries are scooped up and placed into individual serving sized containers by the restaurant employee.
- One of the problems with cooking French fries in this manner is that this process is labor intensive.
- Another problem with cooking French fries in this manner is that it uses a large quantity of oil.
- the taste and flavor of the french fries can vary depending on many factors such as, the number of cycles between changes of the hot oil, the amount of salt or seasoning the employee sprinkles onto the fries, or the duration of time the fries have been sitting after frying has been completed.
- oven cooking techniques Some restaurant operators have attempted to address these problems by using oven cooking techniques.
- One major problem confronted by these restaurant operators is obtaining oven cooked fries which have the taste and texture of french fries cooked by frying in hot oil.
- Important features of French fries cooked by a deep frying process are interior moistness, crispness of the outer crust, slightly oily surface texture, and enhanced flavor or taste.
- achieving these product characteristics generally has not been possible when the food products are oven cooked.
- Most oven cooked products are typically tough, dry, and less lubricious than food products cooked by frying in hot oil.
- a process for finishing a food product is
- the process includes several steps, such as, dispensing a quantity of food product onto a conveyor and conveying the food product through the remaining
- the food product is continuously conveyed through the steps in the sequence set forth.
- the remaining steps include heating the food product in an oven
- the liquid can be applied in an atomized spray
- This process includes several steps, such as, dispensing a quantity of food
- the food product is continuously conveyed through the steps in the
- the flowable solids are granular seasonings.
- the steps of this process can also be automatically initiated.
- another process for finishing a food product wherein the food product preferably comprises chicken, fish, onion rings, potato strips, vegetables, pies, or the like.
- This process includes several steps. Actuating an electronic controller in order to automatically initiate the steps of
- this process is preferably the first step. After initiation, this process is fully automated. Other steps include dispensing a predetermined quantity of food product onto a conveyor and conveying the food product in a continuous manner through the remaining steps of this process.
- the food product is dispensed from a storage hopper and the storage hopper includes a metering mechanism.
- the next step is heating the food product in a hot air impingement oven until the food product is cooked.
- the remaining steps include controlling the temperature and viscosity of a liquid and applying the liquid onto the food product after the food product has been cooked.
- the liquid is a vegetable oil or a flavored liquid that is applied onto the food product in an atomized spray.
- Another step is placing an amount of flowable solids onto the food product.
- these flowable solids are granular seasonings, and more preferably, they are a salt.
- a granular dispensing apparatus is used to place the flowable solids onto the food product.
- a last step in this finishing process can be discharging the food product into a collection tray or serving container wherein the food product is immediately consumed upon
- the total moisture content of the food product, after being subjected to this finishing process is preferably greater than about 10%, and more preferably greater 5
- the food product is continuously conveyed through all the steps in this process in less than about 10 minutes.
- FIG. 1 is a perspective view of a preferred embodiment of the finishing system according to the present invention.
- FIG. 2 is a perspective view of an alternative embodiment of the finishing system
- FIG. 3 is a sectional view of a preferred embodiment of the liquid coating apparatus
- FIG. 4 is a side elevation view of the ultrasonic atomizer according to the present
- FIG. 5 is a perspective view of a preferred embodiment of the finishing system according to the present invention, with the granular dispensing apparatus shown in broken line for clarity;
- FIG. 6 is a chart of the liquid distribution across the width of the conveyor from use of the liquid coating apparatus according to the present invention.
- FIG. 7 is a side elevation sectional view of an alternative embodiment of the ultrasonic atomizer.
- FIG. 8 is a front elevation view of the granular dispensing apparatus of the present invention, with the second wall removed and the posts shown in cross-section for clarity;
- FIG. 9 is a side elevation view of the flowable particulate distributor according to the present invention.
- FIG. 10 is a front elevation view similar to FIG. 8 of an alternative embodiment of the flowable particulate distributor.
- FIG. 11 is a chart of a particle distribution from use of the granular dispensing apparatus according to the present invention.
- par-fried or par-fried food products refers to food products that have been subjected to at least one frying process such as deep frying, but which have not been completely cooked.
- cooked refers to a procedure wherein food products are treated with heat prior to their consumption, such as, for example, by frying, baking, boiling, micro-waving, heating in a toaster or toaster oven, etc. in order to convert the food product to a ready to eat form.
- cooking entails reducing the moisture content of the food product.
- finished refers to a food product that has been cooked and
- the finishing system 10 includes an electronic controller 20, a processor 22, a memory 24, a processor 20, a processor 22, a processor 20, a memory, and a processor 22 and a processor 22.
- liquid coating apparatus 50 where the food product is coated with a liquid.
- the primary conveyor 16 and secondary conveyor 17 can be
- Tliis oven finishing system 10 is used for finishing food products that have been previously partially cooked and then frozen.
- the use of par-fried food products is preferred for use with this invention and have been widely adopted in fast food restaurants because of the advantages they offer.
- a few of the recognized advantages associated with the use of frozen par-fried food products are, for example, users know the exact costs, the number of servings and the weight per serving portion.
- use of frozen, par-fried food products simplifies storage and inventory control, insures uniform quality from one season to another, and reduces labor and preparation time for serving.
- a wide variety of par-fried or frozen food products such as chicken, fish, onion rings, french fries, vegetables, pies, and the like, can be used with this oven finishing system 10.
- par- fried french fries be made from potato strips known in the art as shoe strings.
- Shoe string potato strips as used herein refers to potato strips that are from about 3/16 to about 5/16 inches in cross section and from about 2.5 to about 5 inches in length.
- Frozen commercial shoe string par-fried potato strips can be supplied by J. R. Simplot Co., Caldwell, ID, under the tradename SIMPLOT PAR-FRIES.
- Other potato strips which may be used herein are known in the art as crinkle cut strips. Such strips usually average from about 5/16 to about 1/2 inches in cross-section and from about 2 to about 4 inches in length.
- straight potato strips (known as regular cut) being from about 5/16 to about 1/2 inches in cross-section and about 2.5
- steak fries may be used to about 5 inches in length. Larger potato strips of the type referred to as steak fries may also be used. Typically steak fries have a rectangular cross-section 10
- gelatins examples, gelatins, gums, or starches.
- a process is provided for finishing the par-fried food product so that it is ready to be eaten immediately upon finishing. Immediately as used in this context means while
- This process includes the following steps: Actuating the electronic controller 20 which thereafter automatically initiates
- the food product is continuously conveyed through all
- an electronic controller 20 is used to activate, control, and monitor the entire oven finishing system 10.
- This electronic controller 20 can initiate, and thereafter automatically maintain, the entire finishing process which prepares the food product for consumption.
- the electronic controller 20 is electrically connected to a standard fast food restaurant cash register. This will enable the oven finishing system 10 to begin a fully automated finishing process immediately upon receipt of an order for a particular food product from a consumer. For example, when an employee presses the cash register keys for a large order of french fries, or even multiple orders of varying sizes, the electronic controller 20 receives this signal and is programmed to initiate the finishing process for the exact orders and sizes that have been specified by the cash register. Thus, the electronic controller 20 reduces the time and labor needed to begin finishing of the food product. Additionally, since each order is processed immediately upon receipt, the food product will be freshly finished and consequently have a fresher taste.
- a preferred electronic controller 20 is programmable and has a display panel 22 for input and monitoring of ongoing operations.
- the electronic controller 20 can include a processor (not shown) readily available from Control Microsystems under the tradename SCADAPack and also a display panel 22 readily available from AFE Technologies, Inc., under the tradename Data Panel 320T.
- the storage hopper 30 includes a metering mechanism 32, storage bin 34, and a discharge chute 36.
- the metering mechanism 32 is located at the bottom of the storage bin 34.
- the metering mechanism 32 includes an electronic measuring device 38. .An electronic measuring device 38 that can be used with this metering mechanism 32 is readily available from Mettler Toledo, Inc. under
- the electronic measuring device 38 accurately weighs
- the metering mechanism 32 can be in the form of cups
- the storage bin 34 is sized to contain a large bag of par-fries, more
- the storage bin 34 has an open top 35 with a somewhat tapered
- the support frame 39 includes
- the support frame 39 is configured such that the storage bin
- a hand truck such as a GENIE LIFT can be used as the support frame 39 for the storage hopper 30.
- the discharge chute 36 on the storage hopper 30 is positioned below the metering mechanism 32 in order to receive the food product from the storage bin 34 and then direct the food product onto the primary conveyor 16 or into the oven 15.
- discharge chute 36 includes a channel 40 and a grate 41 positioned just above or forward of the channel 40.
- the grate 41 is pivotally attached to the storage hopper 30 such that the grate 41 can swing outwardly in the direction of the primary conveyor 16 movement.
- the grate 41 includes alignment fingers 42 that help position the food product on top of the primary conveyor 16. In particular, as the food product is discharged through the discharge chute 36, the food product pushes against the alignment fingers 42 of the grate 41 in a manner that allows the grate 41
- ovens can be used to cook par-fried food products.
- advantages of this invention can be readily realized when the food products are cooked in an oven 15 such as a forced air convection oven, a hot air impingement oven, a combination of radiation and convection oven, a combined microwave and convection oven, a toaster or toaster oven, or a conventional oven.
- a preferred oven 15 for use with this invention is a dual air impingement type oven such as that 14
- oven 15 is commercially available from the Frymaster Corporation under the
- frozen par-fries are prepared for consumption, such as at a retail location.
- the par-fried potato strips are preferably cooked in an oven 15 for from
- the oven 15 being at a temperature from
- temperature for cooking an oven finished food product can vary depending upon the
- oven 15 and the oven conditions (temperature, air velocity) used, and the thermal
- coating apparatus 50 is utilized.
- the oil is applied after the food product
- the liquid coating apparatus 50 is automatically activated by a first sensor 26 located adjacent to the secondary conveyor 17. This first sensor
- the liquid coating apparatus 50 approaches the liquid coating apparatus 50.
- apparatus 50 can be integrally attached to the oven 15 or even made as an internal component of the oven 15.
- this light coating of oil improves the texture and taste of the final finished french fries.
- the liquid coating apparatus 50 includes a housing 52
- the housing 52 contains an ultrasonic
- the housing 52 consists of a box shaped enclosure 55 having an open
- the enclosure 55 also includes a
- the ultrasonic atomizer 60 is attached to the housing 52 by the mounting plate 58 in a position above the open bottom 56 of the enclosure 55.
- the ultrasonic atomizer 60 includes an ultrasonic vibrator 62
- the amplifying section 64 is connected to an elongated, cylindrical amplifying section 64.
- the amplifying section 64 is connected to an elongated, cylindrical amplifying section 64.
- 64 or horn is preferably solid and has an exterior surface 66 with a tip 68 on the end
- the tip 68 is blunt, flat, or slightly rounded.
- the ultrasonic vibrator 62 is electrically connected to a power supply 24
- the ultrasonic vibrator 62 used to 16
- Typical piezoelectric transducers can utilize quartz, barium titanate, lithium sulfate, lead metaniobate, lead zirconate titanate, or other types of crystals having high natural frequencies. Piezoelectric transducers can have a frequency range of from about 10 to 100 kHz. A preferred range of frequency is from about 20 kHz to about 40 kHz.
- the piezoelectric transducer or ultrasonic vibrator 62 can be used to impart a vibratory or oscillatory movement in the amplifying section 64.
- the tip 68 also
- an ultrasonic homogenizer can be converted for use as the
- a preferred ultrasonic atomizer 60 is nominally rated at between about 50W to about
- the power supply 24 for the ultrasonic atomizer 60 needs to be capable of adjustment in order to compensate for temperature induced changes such as the
- oscillation amplitude is decreased to maintain the proper droplet size distribution
- a monitoring and feedback mechanism can be
- the ultrasonic atomizer 60 is in fluid communication with a
- a feed tube 72 having a suction end 74 and a
- dispensing end 76 is used to connect the reservoir 70 in fluid communication to a
- a refill type container 71 or a bag-in-box type replaceable container 71 can be used in FIG. 2 in FIG. 2.
- the liquid in place of the reservoir 70.
- the liquid preferably, the liquid
- a particularly prefeired vegetable oil for use with this liquid coating apparatus 50 is readily available from The Procter & Gamble Company and is marketed under the tradename PRIMEX.
- a soy bean oil available from The Procter & Gamble Company under the tradename STERLING with a flavorant that is .3% by weight added natural talo flavor available from Duro Co. could also be used.
- Various other edible oils can be used with this invention including natural or synthetic fats and oils. The oil may be
- fatty materials having property similar to triglycerides such as sucrose polyesters and Olean, from The Procter & Gamble Company, and reduced calorie fats and fat
- a peristaltic pump 78 is used in order to assure adequate flow of the liquid
- coating apparatus 50 is preferably from about 10 to about 30 ml/min., more
- ultrasonic atomizer 60 described herein can produce a spray 61 at flow
- the pump 78 draws the liquid through the suction end 74 of the feed tube 72 and pumps the liquid to the ultrasonic atomizer 60 through the
- the feed tube 72 has a large
- flexible tubing can be used for stability and versatility respectively, in locating
- the feed tube 72 includes quick
- connectors 73 can be likewise provided at the reservoir 70 and pump 78.
- this liquid coating apparatus 50 includes no valves or orifice constrictions that can clog and therefore, dispensing of particulate laden liquids can be easily
- the feed tube 72 can be an integral part of the replaceable container 71 causing the feed tube 72 to be replaced with each change of the container 71.
- liquids used with this liquid coating apparatus 50 can be solid or semi-
- the viscosity of the liquid can be controlled by heating or cooling the liquid such as by use of a heater or refrigerator either at the reservoir 70
- the heat exchanger 54 is located near the dispensing end
- heat exchanger 54 can assure control of the liquid temperature at the point where the
- the heat exchanger 54 can vary
- a vegetable oil is heated to a temperature of greater than about 90° F, more preferably, a temperature of about 100° to 150° F, and most preferably a
- viscosity can vary depending on the width of the area and type of liquid to be
- conditioning such as varying the temperature.
- the dispensing end 76 of the feed tube 72 is located
- the liquid continues to flow and is drawn onto the tip 68 of the ultrasonic atomizer
- the tip 68 oscillates due to the ultrasonic vibrator 62 vibrating
- the amplifying section 64 which causes the liquid to be propelled or sprayed from the
- the atomizer is inclined with the tip
- this ultrasonic atomizer 60 can be disposed in various ways.
- the ultrasonic atomizer 60 can be
- ultrasonic atomizers 60 tend to produce low velocity sprays with little turbulence and, consequently narrow spray patterns, the ultrasonic atomizer 60 is
- orientation allows the spray to travel in a direction perpendicular to the direction that
- the secondary conveyor 17 is moving.
- the spray 61 generated by the ultrasonic atomizer 60 is polydisperse in nature.
- Polydisperse as used herein defines a spray 61 composed of droplets having various
- the secondary conveyor 17 Typically, the small droplets fall out quickly on a first
- substantially horizontal velocities ensure that substantially the entire width of the
- ultrasonic atomizer 60 increases.
- the droplet size and velocity is determined from a
- the widths of the primary conveyor 16 and secondary conveyor 17 are preferably
- the primary and secondary components are between about 5 to 20 inches, and more preferably about 10 to 15 inches, and most preferably about 14 inches.
- the primary and secondary components are between about 5 to 20 inches, and more preferably about 10 to 15 inches, and most preferably about 14 inches.
- conveyor can be any mechanism or article that is used to transport
- a conveyor can be a continuously moving apparatus, an intermittently moving apparatus, or can
- the primary conveyor 16 and secondary conveyor 17 include a belt that is made of an
- this catch basin 19 is removable for easy access and cleaning.
- the liquid coating apparatus 50 can be any liquid coating apparatus 50.
- the liquid coating apparatus 50 can be any liquid coating apparatus 50.
- feed tubes 172a, 172b, 172c have a plurality of feed tubes 172a, 172b, 172c arranged adjacent to the amplifying section 64. These feed tubes 172a, 172b, 172c can connect to a positioning collar
- positioning collar 101 can be press fit onto the ultrasonic vibrator 62 at one end and
- This plurality of feed tubes 172a, 172b, 172c enables a plurality of reservoirs or containers 170, 171a, 171b having different or
- finishing system 10 For example, a rotary atomizer as described in U.S. Patent No.
- a granular dispensing apparatus is utilized, generally indicated as 80 in FIG. 1.
- the flowable solids include particles that are substantially spherical.
- the flowable solids such as granular seasonings are applied after the food product is coated with a light coating of a liquid such as vegetable oil.
- the granular dispensing apparatus 80 is automatically activated by a second sensor 28 located adjacent to the secondary conveyor 17.
- This second sensor 28 can detect the presence of food product on the secondary conveyor 17 as it approaches the granular dispensing apparatus 80.
- This granular dispensing apparatus 80 can be made integral with the oven 15 or liquid coating apparatus 50 and can alternatively be an independent component or even an internal component of the oven 15. When french fries are used as the food product, the application of salts and other granular seasonings can improve the taste or even change the flavor of the final finished french fries.
- the granular dispensing apparatus 80 includes a vibratory feeder assembly 82 and a flowable particulate distributor 90, as shown in FIG. 8.
- This flowable particulate distributor 90 is positioned just above the secondary conveyor 17 in order for the flowable solids to be dropped or dispensed onto the food product riding on top of the secondary conveyor 17.
- This granular dispensing apparatus 80 provides for the 26
- Low flow as used herein indicates a flow rate for flowable solids of less than about 1 g/s.
- the secondary conveyor 17 includes a belt that is made of an open metal wire
- a separate catch basin 19 can be provided under the granular dispensing apparatus 80.
- the vibratory feeder assembly 82 includes a receptacle 84, vibrator 86, and feed tray
- a mounting bracket 81 is used to attach the vibratory feeder assembly 82 onto
- the feed tray 88 has a trough 89 extending
- V-shaped or U-shaped trough 89 is used, although this feed tray 88 can
- hollow tube, rectangular trough, or the like, could be used as a feed tray 88.
- Syntron Model V-2-B can be used.
- the rate of vibration or vibration amplitude can be varied by controls on the vibrator 86 or even by the electronic controller 20.
- the receptacle 84 is in the form of a box having a lid 85 that can be opened and side
- the outlet 83 can be in the form of a hollow tube.
- the receptacle 84 is attached to the flowable particulate distributor 90 by a brace 45
- vibration dampening mounts 46 which attach the feed tray 88 to the mounting
- mounts 46 assures vibration isolation of the receptacle 84 from the feed tray 88. This configuration enables the flowable solids contained within the trough 89 to migrate
- flowable solids are placed into the receptacle 84 and the flowable solids
- feed tray 88 are replenished by the flowable solids within the receptacle 84. 28
- the flowable particulate distributor 90 includes at least one
- the flowable particulate distributor 90 includes a first wall 92 with a
- a plurality of cylindrical posts 96 are mounted substantially horizontally between the first and second walls 92, 94.
- the posts 96 are disposed between the walls in a geometric array 98, indicated
- FIG. 8 generally in FIG. 8 as 98. While the preferred shape of the posts 96 is cylindrical,
- these posts 96 can be made in a variety of cross sections and shapes such as
- posts 96 have a first end and a second end.
- the first end of each post is
- first and second walls 92, 94 have first and second surfaces 93, 95 respectively.
- the first and second surfaces 93, 95 are preferably
- second surfaces 93, 95 have a multiplicity of post holes 97 or recesses (as shown
- the geometric array 98 is in the form of a triangle, more preferably an
- the geometric array 98 formed by the plurality of posts 96 has a pinnacle or apex 99.
- the apex 99 of the geometric array 98 is the
- the posts 96 are
- the geometric array 98 is an isosceles triangle preferably having
- angle A is between about 50° to about 70°
- angles A, B and C can be equivalent
- cylindrical posts 96 preferably includes cylindrical posts 96 having a diameter of between about 1/4 and
- posts 96 have been described, these posts 96 can alternatively be tapered from the
- the posts 96 are made from a metal such as aluminum, stainless steel, titanium or the like,
- the posts 96 can also be made of many other materials such as plastics,
- the post holes 97 are positioned to
- center-line to center-line horizontal spacing between each post 96 greater than about 1/4 inch, and more preferably a horizontal spacing of about 3/8 inches.
- the flow of the particles through the flowable particulate distributor 90 can be controlled or varied by changing the shape of the geometric array 98 so long as the posts 96 are substantially perpendicular to the direction of the downward flow of the flowable solids.
- the flowable particulate distributor 90 can be described as a method for dispensing flowable solids which converts a high density input into a low density output. Initially, a high density of flowable solids is introduced into the flowable particulate distributor 90. These flowable solids collide with the multiplicity of posts 96 in the geometric array 98. Then the flowable solids are discharged from the flowable particulate distributor 90 in a low density dispersion.
- the high density is greater than the low density by a factor identified as a density ratio.
- This density ratio indicates that the density, measured as mass per unit area, of the flowable solids entering the flowable particulate distributor 90 is greater than about 20 times that of the flowable solids exiting the flowable particulate distributor 90. More preferably, this density ratio is greater than about 100, and most preferably is greater than about 200.
- the high density is preferably between about .05 to about 10 g/cm 2 , and more preferably about 3 g/cm 2 ; and the low density is preferably between about 2.2x10(-4) to about
- the distribution pattern of flowable solids exiting the flowable particulate distributor 90 and covering the secondary conveyor 17 can be 31
- the distribution pattern can also be adjusted so that
- one side, or the other, of the secondary conveyor 17 can have more or less flowable
- the geometric array 98 is substantially triangular and includes posts 96
- a flowable particulate distributor 90 using
- the flowable particulate distributor 90 is ordinary table salt which is commercially
- the secondary conveyor 17 is divided into a right side and a left side.
- the percentage indicates a percentage of the total weight of salt collected at each cell location.
- an inlet port 47 Located in a position above the apex 99 of the geometric array 98 is an inlet port 47 as seen in FIGS. 8 and 9.
- This inlet port 47 is preferably in the form of a funnel mounted on a moveable block 48.
- the moveable block 48 is provided with an aperture through which the inlet port 47 extends and at least one slotted hole through which a fastener can attach the moveable block 48 onto the top of the first or second walls 92, 94.
- This slotted hole allows for lateral movement of the inlet port 47 in tandem with the moveable block 48.
- the final distribution pattern can also be controlled by placement of the inlet port 47 to either side of the apex 99 of the geometric array 98.
- the inlet port 47 is centered on the apex 99 but is moveable over a range of positions to the left and right of the apex 99 of the geometric array 98.
- the flowable solids are poured into the inlet port 47 from the open end 87 of the feed tray 88.
- the inlet port 47 then directs these flowable solids downward under the force of gravity onto the plurality of posts 96 positioned in a geometric array 98 within the flowable particulate distributor 90.
- the flowable solids enter the flowable particulate distributor 90.
- a commonly known granular dispensing apparatus 80 can be used with
- this finishing system 10 when modified for flows of less than about 1 g/s.
- oven finished fries can be produced that are
- the oven finished french fries are golden brown in color 34
- the finished french fries also have a crisp crust and a moist interior.
- the finished french fries also have a crisp crust and a moist interior.
- the finished french fries also have a
- fried potatoes that have been prepared by deep oil frying, such as at McDonaldsTM.
- the invention disclosed herein helps to assure freshly delivered food products in flavorful variations which have been heretofore unavailable. Moreover this invention also offers an economical advantage since there is a reduction in the amount of money
- Total moisture content of finished food products is determined by a forced air oven
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Baking, Grill, Roasting (AREA)
- Frying-Pans Or Fryers (AREA)
Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2000532026A JP2002503492A (en) | 1998-02-23 | 1999-02-10 | Food oven finishing system |
BR9908196-2A BR9908196A (en) | 1998-02-23 | 1999-02-10 | Oven finishing system for food products |
EP99901826A EP1058503A1 (en) | 1998-02-23 | 1999-02-10 | Oven finishing system for food products |
CA002321743A CA2321743A1 (en) | 1998-02-23 | 1999-02-10 | Oven finishing system for food products |
AU21804/99A AU2180499A (en) | 1998-02-23 | 1999-02-10 | Oven finishing system for food products |
Applications Claiming Priority (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US2769698A | 1998-02-23 | 1998-02-23 | |
US09/027,696 | 1998-02-23 | ||
US09/028,269 US6102298A (en) | 1998-02-23 | 1998-02-23 | Ultrasonic spray coating application system |
US09/027,657 | 1998-02-23 | ||
US09/028,269 | 1998-02-23 | ||
US09/027,657 US6145708A (en) | 1998-02-23 | 1998-02-23 | Low volume flowable solids distributor |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1999042000A1 true WO1999042000A1 (en) | 1999-08-26 |
Family
ID=27363070
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/IB1999/000227 WO1999042000A1 (en) | 1998-02-23 | 1999-02-10 | Oven finishing system for food products |
Country Status (9)
Country | Link |
---|---|
EP (1) | EP1058503A1 (en) |
JP (1) | JP2002503492A (en) |
CN (1) | CN1291869A (en) |
AU (1) | AU2180499A (en) |
BR (1) | BR9908196A (en) |
CA (1) | CA2321743A1 (en) |
CZ (1) | CZ20003056A3 (en) |
TR (1) | TR200002454T2 (en) |
WO (1) | WO1999042000A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109106202A (en) * | 2018-10-15 | 2019-01-01 | 珠海格力电器股份有限公司 | A kind of atomization type electricity steam box and its control method |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
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DE602004020252D1 (en) * | 2003-11-04 | 2009-05-07 | Univ Washington | TOOTHBRUSH USING AN ACOUSTIC WAVEGUIDE |
US20080265052A1 (en) * | 2007-04-30 | 2008-10-30 | Ke-Ming Quan | Method of using an ultrasonic spray apparatus to coat a substrate |
WO2010137982A1 (en) * | 2009-05-29 | 2010-12-02 | Csm Nederland B.V. | A method of preparing a fully cooked farinaceous product |
US20110027429A1 (en) * | 2009-07-31 | 2011-02-03 | Hajime Kogane | Eating tools, manufacturing method and a manufacture apparatus of the eating tools |
CN103404545B (en) * | 2013-08-09 | 2016-01-20 | 王波 | Steak processing unit (plant) |
CN106361170B (en) * | 2015-07-21 | 2019-01-22 | 浙江天喜厨电股份有限公司 | A kind of full-automatic cake oven |
CN106259589A (en) * | 2016-10-17 | 2017-01-04 | 刘林虎 | A kind of application apparatus of fried food |
CN107752798B (en) * | 2017-11-21 | 2019-11-15 | 玉环市长盛机械有限公司 | A kind of packaged type roast machine |
CN109984629B (en) * | 2017-12-29 | 2024-04-30 | 青岛海尔智慧厨房电器有限公司 | Grease spraying device, oven and control method of grease spraying device |
CN109730115A (en) * | 2019-01-25 | 2019-05-10 | 天津市瀛前祥科技发展有限公司 | Non-fried fried dough twist of a kind of micro- fermentation vegetables and fruits and preparation method thereof |
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US3012697A (en) | 1958-12-08 | 1961-12-12 | Interstate Bakeries Corp | Vibrating applicator for particled material |
US3865964A (en) * | 1971-03-15 | 1975-02-11 | Ore Ida Foods | Coating the surface of frozen, fried french fries with atomized fat globules |
US4521462A (en) | 1983-08-02 | 1985-06-04 | Sale Tilney Technology Plc. | Rotary atomizer for coating workpieces with a fine layer of liquid material, and a method of operating the said atomizer |
US4523391A (en) | 1982-09-27 | 1985-06-18 | Donald P. Smith | High efficiency impingement heating and cooling apparatus |
US4529107A (en) | 1983-03-11 | 1985-07-16 | Morine Richard L | Dispensing apparatus with reciprocating blade |
US4745854A (en) * | 1986-09-24 | 1988-05-24 | Buckley John T | Apparatus for improved preparation of fried foods |
US4925699A (en) | 1985-11-07 | 1990-05-15 | Burford Corp. | Method of forming a film of cooking oil on a pan surface |
EP0462354A1 (en) * | 1990-05-21 | 1991-12-27 | Marc Mareels | Cooking installation for deep-frozen pre-cooked french fries |
WO1997040711A1 (en) * | 1996-04-29 | 1997-11-06 | The Procter & Gamble Company | Oven-baked french fries having deep-fried taste and texture |
-
1999
- 1999-02-10 CA CA002321743A patent/CA2321743A1/en not_active Abandoned
- 1999-02-10 TR TR2000/02454T patent/TR200002454T2/en unknown
- 1999-02-10 CN CN99803253A patent/CN1291869A/en active Pending
- 1999-02-10 WO PCT/IB1999/000227 patent/WO1999042000A1/en not_active Application Discontinuation
- 1999-02-10 EP EP99901826A patent/EP1058503A1/en not_active Withdrawn
- 1999-02-10 CZ CZ20003056A patent/CZ20003056A3/en unknown
- 1999-02-10 BR BR9908196-2A patent/BR9908196A/en not_active IP Right Cessation
- 1999-02-10 JP JP2000532026A patent/JP2002503492A/en not_active Withdrawn
- 1999-02-10 AU AU21804/99A patent/AU2180499A/en not_active Abandoned
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3012697A (en) | 1958-12-08 | 1961-12-12 | Interstate Bakeries Corp | Vibrating applicator for particled material |
US3865964A (en) * | 1971-03-15 | 1975-02-11 | Ore Ida Foods | Coating the surface of frozen, fried french fries with atomized fat globules |
US4523391A (en) | 1982-09-27 | 1985-06-18 | Donald P. Smith | High efficiency impingement heating and cooling apparatus |
US4529107A (en) | 1983-03-11 | 1985-07-16 | Morine Richard L | Dispensing apparatus with reciprocating blade |
US4521462A (en) | 1983-08-02 | 1985-06-04 | Sale Tilney Technology Plc. | Rotary atomizer for coating workpieces with a fine layer of liquid material, and a method of operating the said atomizer |
US4925699A (en) | 1985-11-07 | 1990-05-15 | Burford Corp. | Method of forming a film of cooking oil on a pan surface |
US4745854A (en) * | 1986-09-24 | 1988-05-24 | Buckley John T | Apparatus for improved preparation of fried foods |
EP0462354A1 (en) * | 1990-05-21 | 1991-12-27 | Marc Mareels | Cooking installation for deep-frozen pre-cooked french fries |
WO1997040711A1 (en) * | 1996-04-29 | 1997-11-06 | The Procter & Gamble Company | Oven-baked french fries having deep-fried taste and texture |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109106202A (en) * | 2018-10-15 | 2019-01-01 | 珠海格力电器股份有限公司 | A kind of atomization type electricity steam box and its control method |
Also Published As
Publication number | Publication date |
---|---|
CA2321743A1 (en) | 1999-08-26 |
JP2002503492A (en) | 2002-02-05 |
EP1058503A1 (en) | 2000-12-13 |
CZ20003056A3 (en) | 2001-10-17 |
AU2180499A (en) | 1999-09-06 |
BR9908196A (en) | 2000-10-24 |
TR200002454T2 (en) | 2000-11-21 |
CN1291869A (en) | 2001-04-18 |
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