Douglas L Czajkowski

age ~82

from Longmont, CO

Get Report

Also known as:

Dougles Czajkowski
Douglas L Czajowski
Doug Czajkowski

Phone and address:: 9035 Shenandoah Ave, Longmont, CO 80504
3037768387

Connected to:

Douglas Czajkowski Phones & Addresses

9035 Shenandoah Ave, Longmont, CO 80504 • 3037768387
Frederick, CO
Westminster, CO
1911 194Th St, Omaha, NE 68130 • 4022891005
5685 Royal Mile Blvd, Salisbury, MD 21801 • 4108600077
Sicklerville, NJ
Marlton, NJ
5685 Royal Mile Blvd, Salisbury, MD 21801

Work

Position:

Food Preparation and Serving Related Occupations

Education

Degree:

Associate degree or higher

Vehicle Records

Douglas L Czajkowski
view source
Address:

9035 Shenandoah Ave, Longmont, CO 80504
VIN:

1HGCM66527A006993
Make:

HOND
Model:

ACCO
Year:

2007

Name / Title

Company / Classification

Phones & Addresses

Douglas Czajkowski
Director External Affairs And Chief Development Of, Director

Wayne State University
College/University · Public Relations Services College/University · Business Services College/University · School of Social Work · Administrative Educational Programs · Instructional Telecommunications · Accounting/Auditing/Bookkeeping College/University

3135775580, 3135773923, 3135778155, 3135773734

Resumes

Douglas Czajkowski

view source

Us Patents

Method Of Packaging And Cooking Bag And Method For Packaging And Preparing A Meat Product
view source
US Patent:

20060188619, Aug 24, 2006
Filed:

Apr 27, 2006
Appl. No.:

11/412506
Inventors:

Robert Vimini - Salisbury MD, US
Douglas Czajkowski - Salisbury MD, US
Philip Carcara - Ocean City NJ, US
International Classification:

A23B 4/06
US Classification:

426393000
Abstract:

In a method for packaging and preparing a meat product, the meat product is placed in the bag, frozen, shipped and then cooked in the bag. The bag is preferably a monolayer bag comprising a polyamide referred to as nylon 66. In highly preferred embodiments, the bag consists essentially of nylon 66 and a heat stabilizer. The bag preferably includes a first sealed end with chamfered corners. The bag is sized such that it fits snugly around the meat product and the second end of the bag is preferably held closed, e.g. with a metal band or clip. The bag remains sealed during cooking. Preferably, a gap of about one inch to about three inches forms between the meat product and the bag during cooking, which promotes browning, prevents messes, and decreases cooking time.

Packaging And Cooking Bag And Method For Packaging And Preparing A Meat Product
view source
US Patent:

20060134287, Jun 22, 2006
Filed:

Aug 20, 2003
Appl. No.:

10/643881
Inventors:

Robert Vimini - Salisbury MD, US
Douglas Czajkowski - Salisbury MD, US
Philip Carcara - Ocean City NJ, US
International Classification:

A23B 4/06
US Classification:

426393000
Abstract:

In a method for packaging and preparing a meat product, the meat product is placed in the bag, frozen, shipped and then cooked in the bag. The bag is preferably a monolayer bag comprising a polyamide referred to as nylon 66. In highly preferred embodiments, the bag consists essentially of nylon 66 and a heat stabilizer. The bag preferably includes a first sealed end with chamfered corners. The bag is sized such that it fits snugly around the meat product and the second end of the bag is preferably held closed, e.g. with a metal band or clip. The bag remains sealed during cooking. Preferably, a gap of about one inch to about three inches forms between the meat product and the bag during cooking, which promotes browning, prevents messes, and decreases cooking time.