Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Reexamination Certificate
2008-08-07
2011-12-06
Graham, Mark (Department: 3711)
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
C425S311000, C099S537000
Reexamination Certificate
active
08071149
ABSTRACT:
The dough distribution manifold (10) includes a housing (12) with a perimeter wall (14) forming a dough distribution chamber (20). Removable bottom wall (16) and removable top wall (18) are positioned on the perimeter wall. Top wall (18) includes a cover plate (40) and an insert plate (42), with the insert plate having a protrusion (44) that extends into the dough distribution chamber (20), whereby different sized insert plates may be combined with the cover plate to adjust the height of the dough distribution chamber. The perimeter wall (14) is independently supported with respect to said bottom wall (16) and top wall (18) so that the bottom and top walls may be removed while leaving the perimeter wall in place for inspection and cleaning. Valves (56) and dough dividers (34and64) are used to direct the movement of dough in equal amounts through the delivery openings (32).
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Campbell Bruce V.
Pedraja Remberto
AMF Automation Technologies, Inc.
Graham Mark
Thomas Kayden Horstemeyer & Risley LLP
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