Food or edible material: processes – compositions – and products – Measuring – testing – or controlling by inanimate means – Preparing solid product in final form by heating
Reexamination Certificate
2011-06-21
2011-06-21
Becker, Drew E (Department: 1782)
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
Preparing solid product in final form by heating
C426S521000, C426S523000
Reexamination Certificate
active
07964227
ABSTRACT:
A cooking method comprises heating step, which involves heating foodstuffs into pan to first predetermined temperature with the purpose of food safety, lowering heating powder so as to enter slow pan mode, and then increasing temperature slowly and constantly to a second temperature of foodstuffs aging. The method further comprises the step of allowing the main heater to stop heating after reaching the second temperature, then entering cooling step so as to lower pan temperature naturally to above third predetermined preservation temperature while maintaining little heat source at bottom of pan during the cooling step, so as to maintain convection in pan and allow foodstuffs temperature uniform.
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patent: 4791363 (1988-12-01), Logan
patent: 6740855 (2004-05-01), DeCobert et al.
patent: 2005/0029249 (2005-02-01), Wanat
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patent: WO 03105639 (2003-12-01), None
Temperature Control for Food in Pots on Cooking Hobs, Uwe Has and Dimitar Wassilew, IEEE Transactions on Industrial Electronics, vol. 46, No. 5, Oct. 1999.
Translation of all the CN documents listed in the Foreign Patent documents section above.
Becker Drew E
Guice Patents PLLC
Smith Preston
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