Method and apparatus for steam-cooking
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Jan 13, 2015
Issued Date -
N/A
app pub date -
Dec 22, 2008
filing date -
Dec 22, 2008
priority date (Note) -
In Force
status (Latency Note)
Importance
Abstract
Method and apparatus for steam-cooking food products to improve their appearance and decrease yield loss. A steam cooker includes a low-temperature, forced-convection cooking region in series with a high-temperature, steam-impingement cooking region. The food product is conveyed through both regions atop a foraminous conveyor belt. The temperature in the high-temperature cooking region is greater than the temperature in the low-temperature cooking region and less than or equal to 100° C.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully