Food or edible material: processes – compositions – and products – Processes – Heating above ambient temperature
Reexamination Certificate
1999-09-22
2001-07-17
Cano, Milton (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Heating above ambient temperature
C426S523000, C099S483000, C099S474000, C219S214000
Reexamination Certificate
active
06261621
ABSTRACT:
FIELD OF INVENTION
This invention relates to apparatus for the preparation of food products for restaurant service and more particularly to an apparatus and method for keeping fried food product warm for an extended period of time after they have been cooked, but before they are served.
BACKGROUND OF INVENTION
Deep frying and similar cooking techniques can provide fried food product, such as French fried potatoes, hash brown potatoes, fried chicken nuggets and the like, upon completion of cooking that have desired characteristics of crispness of their exterior and warmth and moistness of their interior. It is generally recognized that crispness of fried foods is adversely affected in a relatively short time after they are cooked due to moisture migrating from the interior of the product to its exterior surface. As a result, the exterior surface becomes moist. The crispness deteriorates to a soggy and/or greasy condition that can result in a taste of the frying medium. This seriously degrades the sensory appeal of the fried food product. The holding time is the time a fried food product can be held after completion of cooking until its crispness, warmth, and interior moisture have deteriorated to the point that it is unsuitable for serving to a customer.
One prior art technique of maintaining the desired characteristics of freshly prepared fried foods is to place them in a heated cabinet having doors or drawers. This technique has a disadvantage that the fried food is not easily accessible. Another prior art technique places the fried food product in a holder and applies radiant heat to them. Both of these techniques have been popular as they tend to keep the fried food product warm. However, the crispness deteriorates after a short time due to moisture migration from the product interior to its surface. For commercial versions of these products, the holding time is limited to ten minutes or less before the fried food loses its sensory appeal.
U.S. Pat. No. 4,499,818 provides an alternative technique of maintaining surface crispness and interior moisture of fried food product. This patent uses a recirculating hot air system that blows hot air from below the fried food and/or from the sides thereof to both warm the fried food and to evaporate surface moisture. The hot air is returned via a vent that is positioned to one side of the fried food. A problem with this technique is that water vapor forms in the region above the fried food that is out of the air recirculation path. The water vapor condenses and returns moisture to the topmost layer of the fried food. This limits the time that the fried food can maintain its crispness.
In the fast food industry, it is desirable to enhance the holding time that fried food maintains warmth, surface crispness and interior moisture to as long as possible.
The present invention has a main object of maintaining a crisp surface and a warm moist interior of fried food for as long as possible.
Another object of the present invention is to provide an apparatus that effectively removes moisture as well as water vapor from the vicinity of the fried food.
Still another object is to provide an apparatus that provides a significant increase in fried food holding time over currently available equipment.
Yet another object is to provide a method for warming freshly prepared fried food and removing moisture and water vapor from the vicinity of the fried food.
SUMMARY OF INVENTION
Apparatus according to the present invention includes a holder having a surface upon which freshly prepared fried food product is disposed. A upper heater is disposed above the fried food product to apply heat thereto in a downward direction. A lower heater is disposed beneath the fried food product for applying heat thereto in an upward direction. An air flow assembly is arranged to apply a forced air flow in a direction generally transverse to said upward and downward directions through and across the fried food product. The air flow is operative to evaporate surface moisture from the fried food product and to remove water vapor from a region above the fried food product.
A method according to the present invention involves applying heat in both a downward direction and in an upward direction to the fried food product. A hot air flow is directed through and across the fried food product in a direction generally transverse to the upward and downward directions. The hot air flow operates to evaporate surface moisture from the fried food product and to remove water vapor from a region above the fried food product.
In one embodiment of the apparatus and method of the invention, the hot air flow is developed from a fresh supply of ambient air and is deflected back to ambient after passing across or through the fried food product. In another embodiment of the apparatus and method of the invention, the hot air flow is recirculated.
REFERENCES:
patent: 3120599 (1964-02-01), Hilgers
patent: 4110916 (1978-09-01), Bemrose
patent: 4159955 (1979-07-01), Asmus, Jr.
patent: 4192081 (1980-03-01), Erickson et al.
patent: 4300358 (1981-11-01), Hino et al.
patent: 4499818 (1985-02-01), Strong
patent: 4972824 (1990-11-01), Luebke et al.
patent: 4990749 (1991-02-01), Devine et al.
patent: 01055151 (1989-03-01), None
patent: 09206223 (1997-08-01), None
Josephson Sedef K.
Stanger Keith A.
Cano Milton
Madsen Robert A.
Ohlandt Greeley Ruggiero & Perle L.L.P.
The Frymaster Corporation
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