Martin M Reynolds

US Patent:

47396237, Apr 26, 1988

Filed:

Jun 11, 1987

Appl. No.:

7/061676

Inventors:

Lewis Tyree - Oak Brook IL
Martin M. Reynolds - Aurora IL
Gary D. Lang - Naperville IL

Assignee:

Liquid Carbonic Corporation - Chicago IL

International Classification:

F25D 1306

US Classification:

62 63

Abstract:

A cabinet freezer efficiently utilizes a liquid cryogen refrigerant in conjunction with a spiral conveyor which conveys a product load through a temperature gradient within the freezer. The freezer has a lower inlet and an upper outlet for the conveyor and food load thereon. The escape of cryogen vapors created in the freezer from the liquid cryogen is controlled such that at least about 80% of the vapors exit through the upper outlet which is at the warmest zone established as a part of the temperature gradient in the freezer.

US Patent:

47839724, Nov 15, 1988

Filed:

Oct 29, 1987

Appl. No.:

7/114228

Inventors:

Lewis Tyree - Oak Brook IL
Martin M. Reynolds - Aurora IL
Gary D. Lang - Naperville IL

Assignee:

Liquid Carbonic Corporation - Chicago IL

International Classification:

F25D 1702

US Classification:

62374

Abstract:

A cryogenic freezer having a thermally insulated tunnel-like enclosure with an entrance and an exit and means for conveying products being frozen therethrough. Products are contacted with liquid cryogen at a region generally near the entrance and a blower located closer to the entrance than to the exit controls flow of cryogen vapor. Upstream and downstream baffles and dampers associated with blower are linked together for complementary movement to selectively regulate the upstream and downstream flow of vapor discharged from the blower. Additional blowers circulate the cold cryogenic vapor transverse to the direction of the conveying means. The temperature of vapor leaving the region of the entrance is monitored the orientation of the baffle and damper arrangement is adjusted in accordance with the temperature monitored. The food products can be contacted by liquid nitrogen in a reservoir facilitates cleaning and retards inefficient vaporization.

US Patent:

43661785, Dec 28, 1982

Filed:

Apr 27, 1981

Appl. No.:

6/257898

Inventors:

Martin M. Reynolds - Aurora IL

Assignee:

Liquid Carbonic Corporation - Chicago IL

International Classification:

A21D 1502

US Classification:

426393

Abstract:

After baking bread dough goods in an oven at about 375. degree. F. , their temperature is lowered to at least about 120. degree. F. , and they are then cryogenically cooled to about 45. degree. F. or below in about 5 to about 15 minutes. The baked goods are then maintained at a temperature of about 37. degree. F. to about 45. degree. F. for at least about 25 minutes to effect substantial starch crystallization; after which time, slicing, bagging and freezing are carried out. Cryogenic cooling is preferably effected in a CO. sub. 2 cooler, and the cooled baked goods are maintained at about 40. degree. F. for between about 25 and about 60 minutes prior to freezing by movement along an insulated conveyor which is cooled by circulation therethrough of cold CO. sub. 2 vapor exhaust from the CO. sub. 2 cooler.