Method and apparatus for providing extended fried food holding times
AssigneeThe Frymaster Corporation
InventorsKeith A. Stanger, Sedef K. Josephson
Life of this patent
Estimating the term…
Abstract
Apparatus for holding fried food product for a holding time, defined as the time between the completion of cooking and the time that the food product no longer has a desired warmth, crispness and interior moisture for serving to a customer. The fried food is disposed in a holder or bin and subjected to heat from an upper heater, a lower heater and forced hot air that is applied through and across the fried food. The hot air flow serves to evaporate moisture from the fried food surface and to remove water vapor from the region above the fried food, whereby the holding time is extended to about 20 minutes.
Claims27
Apparatus for holding and maintaining the crispness of freshly prepared fried food product, comprising:
- a holder having a surface upon which said fried food product is disposed;
- an upper heater disposed above said fried food product for directing heat in a downward direction to said fried food product;
- a lower heater disposed below said surface for directing heat in an upward direction, said fried food product being heated by said upper heater and said lower heater;
- and
- an air flow assembly arranged to force air flow in a direction generally transverse to said upward and downward directions through and across said fried food product to effectively evaporate surface moisture from said fried food product and remove water vapor from the region above said fried food product, wherein said upper heater and said lower heater are operable independently of said air flow assembly.
Apparatus for holding and maintaining the crispness of freshly prepared fried food product, comprising:
- a holder having a surface upon which said fried food product are disposed, said surface having a plurality of apertures;
- an upper heater disposed above said fried food product, said upper heater including a radiant heating element that radiates heat in a downward direction to said fried food product;
- a lower heater disposed below said surface for directing heat in a natural convective manner in an upward direction, said fried food product being heated by said upper heater and said lower heater;
- and
- a recirculating air flow assembly including means to heat said air flow, said assembly being arranged to force said hot air flow in a direction generally transverse to said upward and downward directions through and across said fried food product to effectively evaporate surface moisture from said fried food product and remove water vapor from the region above said fried food product, wherein said upper heater and said lower heater are operable independently of said air flow assembly.
Apparatus for holding and maintaining the crispness of freshly prepared fried food product, comprising:
- a holding surface upon which said fried food product is disposed;
- an upper heater disposed above said fried food product for directing heat in a downward direction to said fried food product;
- a lower heater disposed below said holding surface for directing heat in an upward direction, said fried food product being heated by said upper heater and said lower heater;
- and
- an air flow assembly arranged to force air flow across said fried food product to effectively evaporate surface moisture from said fried food product and remove water vapor from the region above said fried food product, wherein said upper heater and said lower heater are operable independently of said air flow assembly.
A method of holding freshly cooked fried food product to maintain warmth, crispness and interior moisture, said method comprising:
- (a) applying heat in a downward direction to said fried food product;
- (b) applying heat in an upward direction to said fried food product;
- and
- (c) directing an air flow through and across said fried food product in a direction generally transverse to said upward and downward directions, said air flow operating to evaporate surface moisture from said fried food product and to remove water vapor from a region above said fried food product, wherein directing said airflow is independent of applying heat in either said upward or downward direction.
Dependencies are inferred from the claim text.