System and Method for Cooking a Food Product
OwnerEdwin G. Atwellinventor
Life of this patent
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Abstract
A system and method for producing a cooked food product using multiple sections is described. The system includes a frying section for receiving and frying an uncooked food product to produce a partially cooked food product; a transition section operatively connected to the frying section for receiving and conveying the partially cooked food product at a substantially stable food temperature; and a baking section operatively connected to the transition section for receiving and baking the partially cooked food product conveyed from the transition section to produce the cooked food product.
Claims20
A system for producing a cooked food product, the system comprising:
- i) a frying section for receiving and frying an uncooked food product to produce a partially cooked food product;
- ii) a transition section operatively connected to the frying section for receiving and conveying the partially cooked food product at a substantially stable food temperature;
- and
- iii) a baking section operatively connected to the transition section for receiving and baking the partially cooked food product conveyed from the transition section to produce the cooked food product.
A system for producing a cooked food product, the system comprising:
- i) means for frying an uncooked food product in a frying medium to produce a partially cooked food product;
- ii) means for baking the partially cooked food product to produce the cooked food product;
- and
- iii) means for transitioning the partially cooked food product from the means for frying to the means for baking at a substantially stable food temperature.
A method for cooking a food product comprising:
- (a) providing a system for producing a cooked food product, the system comprising:
- i) a frying section for receiving and frying an uncooked food product to produce a partially cooked food product;
- ii) a transition section operatively connected to the frying section for receiving and conveying the partially cooked food product at a substantially stable food temperature;
- and
- iii) a baking section operatively connected to the transition section for receiving and baking the partially cooked food product conveyed from the transition section to produce the cooked food product;
- (b) providing an uncooked food product to the frying section;
- (c) frying the uncooked food product in the frying section to produce a partially cooked food product;
- (d) transitioning the partially cooked food product at a stable food temperature from the frying section to the baking section;
- and
- (e) baking the partially cooked food product in the baking section to produce the cooked food product.
Dependencies are inferred from the claim text.