Steven Peter Moysey from 29 Hanson Rd, Charlton, MA 01507, age 68, Phone: 5084340561

Us Patents

Apparatus And Method Of Reducing Carry Over In Food Processing Systems And Methods
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US Patent:

20100239722, Sep 23, 2010
Filed:

Feb 25, 2010
Appl. No.:

12/712487
Inventors:

Sean A. Pendergast - Berlin MA, US
Steven Moysey - South Grafton MA, US
Patrick Mon - Milford MA, US
International Classification:

G01N 33/02
A01J 11/00
A23G 9/22
US Classification:

426231, 99455, 2221466
Abstract:

The present invention relates generally to a system and method of removing or at least minimizing carry over along food contact surfaces of a food processing and dispensing system. Specifically, data including color information related a first food product may be received and stored on a CPU. When the presence of carry over on the food contact surface is detected the CPU utilizes color information related to a second food product to determine whether to implement a purge cycle to remove the carry over along the food contact surface before the production of the second food products based on a calculated color variance between received color information related the first food product and received color information related to the second food product. If the calculated color variance is outside a predetermined range of values, the system implements a purge cycle before producing the second food product on the food contact surface.

System And Method Of Temperature Adjustment And Control Of Food Processing/Dispensing System Or Apparatus
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US Patent:

20100239723, Sep 23, 2010
Filed:

Feb 25, 2010
Appl. No.:

12/712508
Inventors:

Sean A. Pendergast - Berlin MA, US
Steven Moysey - South Grafton MA, US
International Classification:

G01N 33/02
US Classification:

426231
Abstract:

The invention is directed to improvements to the temperature control systems and methods used within a food processing and dispensing device. Specifically, the present invention measures, by a thermocouple assembly, the actual temperature of food product ingredients and transmits one or more signals to a CPU. The signals represent the actual temperature of the one or more food product ingredients measured by the first thermocouple assembly. Then the CPU employs one or more look-up tables within the CPU to determine a set point temperature of a food processing surface. The system and/or method measures the actual temperature of the food processing surface, using a second thermocouple assembly, and transmits one or more signals to the CPU representing the actual temperature of the food processing surface. The temperature of the food processing surface is then dynamically adjusted to the determined set point to offset the temperature of the food product ingredients.

Apparatus And Method For Enhancing Food Product Overrun Produced In Food Processing System Or Apparatus
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US Patent:

20100239739, Sep 23, 2010
Filed:

Feb 25, 2010
Appl. No.:

12/712525
Inventors:

Sean A. Pendergast - Berlin MA, US
Steven Moysey - South Grafton MA, US
International Classification:

A23P 1/16
US Classification:

426564
Abstract:

The invention provides a technique for enhancing food product overrun. Specifically, the illustrative embodiment of the present invention provides a system having a base mix input assembly and a base mix delivery assembly. The input assembly comprises a gas input conduit connected to a gas supply source and a fluid junction, such as a crow's foot junction. The conduit delivers gas into the fluid junction so that the gas may be combined with a base mix supply. The base mix and gas flow through the fluid junction to blend the base mix with flavorings and to aerate the base mix. The base mix input assembly connects to a base mix delivery assembly via the fluid junction. The base mix delivery assembly includes a delivery tube connected to the fluid junction and a delivery tube outlet.

Systems And Methods Of Mixing And Cooling Food Products
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US Patent:

20090120306, May 14, 2009
Filed:

Aug 22, 2008
Appl. No.:

12/229524
Inventors:

John M. DeCarlo - York ME, US
Madison H. Finlay - Worcester MA, US
Steven P. Moysey - South Grafton MA, US
Paul R. Kateman - Wellesley MA, US
International Classification:

A47J 43/04
F25D 11/00
F25C 1/00
US Classification:

99485, 62441, 62340
Abstract:

A food-zone system for preparing a food product, such as a chilled or at least partially frozen food product, includes at least one chamber assembly including a chamber with an interior configuration that defines a food passage extending therethrough with a cylindrical or tubular shape. The chamber is sealed along at least one end and includes an exterior wall configured as a refrigerated wall that includes an interior adapted to circulate coolant. A scraping tool operatively couples with the chamber and extends into the food passage. The scraping tool is configured such that an outer perimeter of the scraping tool contacts at least a portion of the interior configuration of the chamber. As the scraping tool moves through the food passage, the scraping tool removes or scrapes a food product mix disposed, preferably as a thin layer or coating, along at least a portion of the interior configuration of the chamber when the food product is chilled or at least partially frozen. The scraping tool may be replaced with any of a variety of tools to perform different tasks of a food production cycle, including, but not limiting to, an applicator and coating tools for application or coating of a product mix, product mix ingredients, cleaning and/or other materials along the interior configuration of the chamber or inner wall of the food passage. The chamber may also serve as a mixing chamber. The food-zone system may be further arranged with multiple chambers serving as mixing and/or chilling/freezing chambers.