David P Winter

US Patent:

49685155, Nov 6, 1990

Filed:

Sep 1, 1988

Appl. No.:

7/239398

Inventors:

Douglas A. Burkett - Middletown OH
Gary L. Mercer - West Alexandria OH
Robert W. Stirling - Englewood OH
David B. Winter - Eaton OH

Assignee:

Henny Penny Corporation - Eaton OH

International Classification:

A23L 100
A47J 2700

US Classification:

426233

Abstract:

A cooking device and method for selectively automatically cooking and rotating a plurality of food products is disclosed. Cooking information for several cook cycles can be stored and later used to cook selected food products automatically based on the stored cooking information. According to one embodiment, at least sear, cook and hold modes may be programmed to automatically sear, cook and a hold a food product in a rotisserie cooking device. According to another aspect of the invention, automatic fan control during a hold mode is used to selectively operate a fan in a continuous or pulsed mode to minimize product dry out and increase the amount of time a product can be held without lowering the quality of the cooked food product. Another aspect of the invention is related to determining the feasibility of reinitiating an interrupted cooking cycle based on a temperature comparison.

US Patent:

50442627, Sep 3, 1991

Filed:

May 15, 1990

Appl. No.:

7/523543

Inventors:

Douglas A. Burkett - Middletown OH
Gary L. Mercer - West Alexandria OH
Robert W. Stirling - Englewood OH
David B. Winter - Eaton OH

Assignee:

Henny Penny Corporation - Eaton OH

International Classification:

A23L 100
A47J 2700

US Classification:

99327

Abstract:

A cooking device and method for selectively automatically cooking and rotating a plurality of food products is disclosed. Cooking information for several cook cycles can be stored and later used to cook selected food products automatically based on the stored cooking information. According to one embodiment, at least sear, cook and hold modes may be programmed to automatically sear, cook and a hold a food product in a rotisserie cooking device. According to another aspect of the invention, automatic fan control during a hold mode is used to selectively operate a fan in a continuous or pulsed mode to minimize product dry out and increase the amount of time a product can be held without lowering the quality of the cooked food product. Another aspect of the invention is related to determining the feasibility of reinitiating an interrupted cooking cycle based on a temperature comparison.

US Patent:

20200154947, May 21, 2020

Filed:

Jan 24, 2020

Appl. No.:

16/751583

Inventors:

- Eaton OH, US
Ben Krupp - Cincinnati OH, US
Bradley Loase - Dayton OH, US
David B. Winter - Eaton OH, US
Gary L. Mercer - Eaton OH, US
Tim A. Landwehr - West Alexandria OH, US
Keith Lambert - Springboro OH, US

International Classification:

A47J 37/12

Abstract:

Methods for adjusting the pressure in a cooking chamber of a pressure fryer are provided. The pressure inside the cooking chamber is determined in response to detecting closure of a valve that vents the cooking chamber. The pressure in the chamber is compared to a predetermined pressure. If the pressure in the chamber is less than the predetermined pressure, a pressure assist system is activated. The pressure assist system includes an air pump and/or pressure source, and when activated, supplies a gas to the cooking chamber to increase the pressure in the cooking chamber. The pressure may be determined at a predetermined time after closure of the valve, and an amount of gas to be added to the cooking chamber determined based on a difference between the measured pressure and the predetermined pressure.

US Patent:

20170127883, May 11, 2017

Filed:

Jan 20, 2017

Appl. No.:

15/411291

Inventors:

- Eaton OH, US
Ben Krupp - Mason OH, US
Bradley Loase - Dayton OH, US
David B. Winter - Eaton OH, US
Gary L. Mercer - Eaton OH, US
Tim A. Landwehr - West Alexandria OH, US
Keith Lambert - Springboro OH, US

International Classification:

A47J 37/12

Abstract:

Systems and methods for adjusting the pressure in a cooking chamber of a pressure fryer. The pressure inside the cooking chamber is determined in response to detecting closure of a valve that vents the cooking chamber. The pressure in the chamber is compared to a predetermined pressure. If the pressure in the chamber is less than the predetermined pressure, a pressure assist system is activated. The pressure assist system includes an air pump and/or pressure source, and when activated, supplies a gas to the cooking chamber to increase the pressure in the cooking chamber. The pressure may be determined at a predetermined time after closure of the valve, and an amount of gas to be added to the cooking chamber determined based on a difference between the measured pressure and the predetermined pressure. Use of the pressure assist system allows for optimal cooking of batches of food of many sizes.