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
2006-02-21
2006-02-21
Yeung, George C. (Department: 1761)
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
Preparing solid product in final form by heating
C099S327000, C099S345000, C099S4210HH, C099S446000, C426S523000
Reexamination Certificate
active
07001627
ABSTRACT:
A rotisserie oven comprising a central heating section having a vertical orientation and dividing the cooking space into two equal, independent, and evenly heated roasting chambers; at least two rotisserie rods each driven by a motor; at least two removable basting troughs positioned above the rotisserie rods; at least two drip collection pans positioned below the rotisserie rods; an ash drawer positioned below the central heating section; and a control panel. By inserting a basting fluid in the basting trough, the roasting meat is automatically basted with the dripping basting fluid. The excess basting fluid and the meat juices is collected and can easily be recycled during the roasting process. By providing parts that are removable and have a simple mechanical design, cleaning and maintenance can be kept at a minimum. Mounting the rotisserie oven on top of a cabinet results in added convenience, accessibility, and flexibility.
REFERENCES:
patent: 1732010 (1929-10-01), Goodell
patent: 1874791 (1932-08-01), Murff
patent: 4061083 (1977-12-01), Caliva
patent: 4177721 (1979-12-01), Redhead
patent: 4230066 (1980-10-01), Lents
patent: 5515774 (1996-05-01), Swisher et al.
patent: 5639497 (1997-06-01), Bedford et al.
Moy Jeffrey D.
Weiss Harry M.
Weiss, Moy & Harris P.C.
Yeung George C.
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