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公开(公告)号：US5033365A
公开(公告)日：1991-07-23
申请号：US547627
申请日：1990-07-02
Applicant: Mohan Rao , Michael E. Harlamert , Dennis Ash , Sylvia L. Schonauer , Gregory D. MacGeorge , Keith D. Barkhau , John D. Beltz , Donald R. Kupski
Inventor： Mohan Rao , Michael E. Harlamert , Dennis Ash , Sylvia L. Schonauer , Gregory D. MacGeorge , Keith D. Barkhau , John D. Beltz , Donald R. Kupski
CPC classification number: A21B1/245
Abstract: The specification discloses an apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan compresses the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat and radiant heat from the black body pan to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle. The grill, meat product and pan are loaded into a convection oven having means for creating heated high velocity convecting air which contacts the meat product, displace a food product boundary layer of cool air, and evenly heat the irregular surface of the meat product as heated air passes over it.
Abstract translation: 本说明书公开了一种用于快速烹饪用于快速餐饮的肉制品的装置，其将模拟明火烤肉产品的外观。 肉制品被夹在格栅和形成在烹饪盘中的一系列凸起冠部之间。 烹饪盘还包括圆形凹陷，其与升高的冠交替，用作用于收集脂肪和其它成熟肉汁的储存器。 格栅和锅之间的夹紧动作将具有一定范围的产品重量的肉制品压制成均匀的厚度，同时确保从冠部到肉的导电热传递以及从黑体锅到肉的辐射热。 烤架预先涂覆有在煮食循环期间在肉制品上留下格栅痕迹的去碳化剂。 烤架，肉制品和锅被装载到具有用于产生与肉制品接触的加热的高速对流空气的装置的对流烘箱中，置换冷空气的食品边界层，并均匀地加热肉制品的不规则表面，如加热 空气通过它。
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公开(公告)号：US4991497A
公开(公告)日：1991-02-12
申请号：US377177
申请日：1989-07-10
Applicant: Keith D. Barkhau , John D. Beltz , Donald R. Kupski , Mitchell Henke , Soldon A. Svensson
Inventor： Keith D. Barkhau , John D. Beltz , Donald R. Kupski , Mitchell Henke , Soldon A. Svensson
CPC classification number: A21B1/245
Abstract: The specification discloses an apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in the bottom of a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan flattens the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle. The grill, meat product and pan are conveyed through an air impingement oven having a plurality of heated high velocity air jets which impinge on the meat product, displace a food product boundary layer of cool air, and evenly heat the irregular surface of the meat product as it passes through the jets.
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公开(公告)号：US5185172A
公开(公告)日：1993-02-09
申请号：US642203
申请日：1991-01-15
Applicant: Keith D. Barkhau , John D. Beltz , Donald R. Kupski , Mitchell C. Henke , Soldon A. Svensson
Inventor： Keith D. Barkhau , John D. Beltz , Donald R. Kupski , Mitchell C. Henke , Soldon A. Svensson
CPC classification number: A21B1/245 , A47J37/045
Abstract: An apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in the bottom of a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan flattens the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle. The grill, meat product and pan are conveyed through an air impingement oven having a plurality of heated high velocity air jets which impinge on the meat product, displace a food product boundary layer of cool air, and evenly heat the irregular surface of the meat product as it passes through the jets.
Abstract translation: 一种用于快速烹饪肉类食品的设备，用于快速服务餐厅，其将模拟明火烤肉产品的外观。 肉制品被夹在格栅和形成在烹饪盘底部的一系列凸起冠部之间。 烹饪盘还包括圆形凹陷，其与升高的冠交替，用作用于收集脂肪和其它成熟肉汁的储存器。 格栅和锅盘之间的夹紧动作使具有一定范围的产品重量的肉制品均匀地均匀，同时确保从冠部到肉的导电热传递。 烤架预先涂覆有在煮食循环期间在肉制品上留下格栅痕迹的去碳化剂。 烤架，肉制品和盘子通过具有多个加热的高速空气射流的空气冲击烘箱输送，其冲击肉制品，置换冷空气的食品边界层，并均匀加热肉制品的不规则表面 当它通过喷气机。
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公开(公告)号：US5110601A
公开(公告)日：1992-05-05
申请号：US666879
申请日：1991-03-08
Applicant: Mohan Rao , Michael E. Harlamert , Dennis Ash , Sylvia L. Schonauer , Gregory D. MacGeorge , Keith D. Barkhau , John D. Beltz , Donald R. Kupski
Inventor： Mohan Rao , Michael E. Harlamert , Dennis Ash , Sylvia L. Schonauer , Gregory D. MacGeorge , Keith D. Barkhau , John D. Beltz , Donald R. Kupski
CPC classification number: A21B1/245 , A47J39/003
Abstract: The specification discloses an apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan compresses the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat and radiant heat from the black body pan to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle. The grill, meat product and pan are loaded into a convection oven having means for creating heated high velocity convecting air which contacts the meat product, displace a food product boundary layer of cool air, and evenly heat the irregular surface of the meat product as heated air passes over it.
Abstract translation: 本说明书公开了一种用于快速烹饪用于快速餐饮的肉制品的装置，其将模拟明火烤肉产品的外观。 肉制品被夹在格栅和形成在烹饪盘中的一系列凸起冠部之间。 烹饪盘还包括圆形凹陷，其与升高的冠交替，用作用于收集脂肪和其它成熟肉汁的储存器。 格栅和锅之间的夹紧动作将具有一定范围的产品重量的肉制品压制成均匀的厚度，同时确保从冠部到肉的导电热传递以及从黑体锅到肉的辐射热。 烤架预先涂覆有在煮食循环期间在肉制品上留下格栅痕迹的去碳化剂。 烤架，肉制品和锅被装载到具有用于产生与肉制品接触的加热的高速对流空气的装置的对流烘箱中，置换冷空气的食品边界层，并均匀地加热肉制品的不规则表面，如加热 空气通过它。
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