Anthony A Morris

US Patent:

6413566, Jul 2, 2002

Filed:

Feb 27, 2001

Appl. No.:

09/795787

Inventors:

Andrew A. Caridis - San Carlos CA
John Silvester - Hayward CA
Daniel E. Brown - San Mateo CA
Leonardo P. Murgel - San Francisco CA
Carl Beitsayadeh - San Francisco CA
Anthony A. Caridis - Belmont CA
Anthony Wade Morris - San Leandro CA

Assignee:

Heat and Control Inc. - Hayward CA

International Classification:

A23P 100

US Classification:

426518, 83 22, 83 98, 83165, 83932, 426506

Abstract:

Simultaneous slicing and washing of relatively firm raw vegetable or fruit products is accomplished in a vat of water into which a slicer apparatus is positioned such that the slices are formed and discharge directly into the water. An inclined takeout conveyor serves to receive the slices and remove them from the water. A circulating water current and fluid jets urge the slices to disperse onto the conveyor. A spray of water or air blast removes residual vegetable matter from the slice surfaces before leaving the takeout conveyor for further processing. Slicing and washing a vegetable in a flume volute where the slices are dispersed onto a takeout conveyor is disclosed where the water medium is collected in a tub and recycled back to flow in the flume to a level that covers the slicers operative parts. The apparatus may be used for simultaneous slicing and cooking of raw vegetables where hot cooking oil is maintained in the system and recycled for reheating.

US Patent:

8372467, Feb 12, 2013

Filed:

Jul 22, 2008

Appl. No.:

12/220122

Inventors:

Andrew A. Caridis - San Carlos CA, US
John Macrae Silvester - Stanthorpe, AU
Anthony Wade Morris - San Carlos CA, US
Thomas John Miller - Burlingame CA, US
Enrique Alejandro Leon - Jalisco, MX

Assignee:

Heat and Control, Inc. - Hayward CA

International Classification:

A23L 1/01

US Classification:

426637, 426438, 426465, 426523, 426808, 99405, 99409

Abstract:

Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack which is carried along a cooking path during which the pack is agitated and mixed by paddle means or tumbled so that the individual slices receive maximum contact with the cooking medium. The cooking path may be divided into one or more stages in each of which the cooking times and temperatures are selected and maintained to produce potato chips of different styles having a final moisture content in the range of 1. 2% to 2%. Further disclosed are apparatus that includes temperature and oil circulation controls for the oil heat exchangers dedicated to each stage of a cooking protocol. A multiplicity of variable rate, rotatable paddle wheel assemblies are positioned along the cooking path for thorough agitation of the potato pack encouraging good oil contact with the individual slices and consistent, chip-to-chip final moisture content.

US Patent:

20090274810, Nov 5, 2009

Filed:

Apr 30, 2008

Appl. No.:

12/150856

Inventors:

Andrew A. Caridis - San Carlos CA, US
Anthony Wade Morris - Belmont CA, US
Thomas John Miller - Burlingame CA, US

International Classification:

A23L 1/01
A47J 37/12

US Classification:

426438, 99403, 99405, 99406, 99409

Abstract:

A method of controlling the movement of snack food products being cooked continuously in a bath of hot cooking oil to the end of realizing a more uniform moisture content in the final product employs a plurality of segmented paddle wheels with blades to penetrate and agitate vigorously the product pack as the wheels are rotated in both directions. Also disclosed are a variety of segmented paddle wheel configurations and their functions of impeding and urging product flow during cooking.

US Patent:

20120082775, Apr 5, 2012

Filed:

Oct 5, 2010

Appl. No.:

12/924809

Inventors:

Andrew A. Caridis - San Carlos CA, US
Anthony A. Caridis - Redwood City CA, US
Anthony Wade Morris - San Carlos CA, US
James A. Padilla - Pacifica CA, US
Mathew L. Padilla - Pacifica CA, US
Christopher R. Pierce - Oakland CA, US
Reiner Haferkamp - Grevenbroich, DE

Assignee:

Heat and Control, Inc. - Hayward CA

International Classification:

A47J 37/04
A23L 1/01

US Classification:

426456, 99348

Abstract:

A rotary air impingement oven enables volume production of oil-free food products including those from root crops such as potato chips. The oven contains a cage-like drum with perforate or foraminous sidewalls rotatably disposed within the oven such that the sidewalls, containing product therein, are exposed to temperature and velocity controlled impinging process vapor which is withdrawn continuously during drum rotation. The food products within the drum are urged by an internal baffle towards the drum discharge during rotation.

US Patent:

20130149425, Jun 13, 2013

Filed:

Feb 10, 2013

Appl. No.:

13/763712

Inventors:

John Macrae Silvester - Stanthorpe, AU
Anthony Wade Morris - Belmont CA, US
Thomas John Miller - Burlingame CA, US
Enrique Alejandro Leon - Tlajomolca, MX

Assignee:

HEAT AND CONTROL, INC. - Hayward CA

International Classification:

A47J 37/12

US Classification:

426438, 99409

Abstract:

A method of controlling the movement and separation of snack food products being cooked continuously in a bath of hot cooking oil to the end of realizing a more uniform moisture content in the final product employs a plurality of paddle wheels with blades to rotate in a double action, ratcheting clockwise and counter-clockwise to penetrate and agitate vigorously the product pack. Also disclosed is a variety of paddle wheel configurations and their functions of impeding and urging product flow during cooking.

US Patent:

20160058243, Mar 3, 2016

Filed:

Sep 14, 2015

Appl. No.:

14/756514

Inventors:

- Hayward CA, US
John Macrae Silvester - Stanthorpe, AU
Anthony Wade Morris - Belmont CA, US
Thomas John Miller - Burlingame CA, US
Enrique Alejandro Leon - Tlajomolca, MX

International Classification:

A47J 37/12
A23L 1/217
A23L 1/01

Abstract:

Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack which is carried along a cooking path during which the pack is agitated and mixed by paddle means or tumbled so that the individual slices receive maximum contact with the cooking medium. The cooking path may be divided into one or more stages in each of which the cooking times and temperatures are selected and maintained to produce potato chips of different styles having a final moisture content in the range of 1.2% to 2%.The apparatus includes temperature and oil circulation controls for the oil heat exchangers dedicated to each stage of a cooking protocol. A multiplicity of variable rate, rotatable paddle wheel assemblies are positioned along the cooking path for thorough agitation of the potato pack encouraging good oil contact with the individual slices and consistent, chip-to-chip final moisture content.

US Patent:

20140345477, Nov 27, 2014

Filed:

Feb 7, 2013

Appl. No.:

13/762305

Inventors:

HEAT AND CONTROL, INC. - , US
John Macrae Silvester - Stanthorpe, AU
Anthony Wade Morris - Belmont CA, US
Thomas John Miller - Burlingame CA, US
Enrique Alejandro Leon - Tlajomolca, MX

Assignee:

HEAT AND CONTROL, INC. - Hayward CA

International Classification:

A47J 37/12
A23L 1/217

US Classification:

99348

Abstract:

Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack which is carried along a cooking path during which the pack is agitated and mixed by paddle means or tumbled so that the individual slices receive maximum contact with the cooking medium. The cooking path may be divided into one or more stages in each of which the cooking times and temperatures are selected and maintained to produce potato chips of different styles having a final moisture content in the range of 1.2% to 2%.The apparatus includes temperature and oil circulation controls for the oil heat exchangers dedicated to each stage of a cooking protocol. A multiplicity of variable rate, rotatable paddle wheel assemblies are positioned along the cooking path for thorough agitation of the potato pack encouraging good oil contact with the individual slices and consistent, chip-to-chip final moisture content.