Class / Patent application number | Description | Number of patent applications / Date published |
426235000 | APPLICATION OF A GAS, MIST, SMOKE OR VAPOR TO A FOOD MATERIAL UNDER THE INFLUENCE OF ELECTRICAL OR WAVE ENERGY | 7 |
20100028502 | CHARCOAL SMOKE-FAR INFRARED RAY RADIATING OVEN - An oven body includes a grilling chamber provided with several far infrared ray heaters and a smoking chamber that emits smoke from the charcoal heated by electric heaters, wherein the meat to be roasted is rotated in the grilling chamber by a rotating means, rotating alternately through a far infrared ray heating area where far infrared ray concentrates and through a smoking area where smoke concentrates, in which process the roasting operation by the far infrared ray and the smoking operation with particular scent of a charcoal are carried out simultaneously. | 02-04-2010 |
20100247721 | Method and system for controlling smoker device integral to an oven - A smoker device having a low profile fits beneath the lower most rack of an oven thereby allowing full use of all possible shelves of the oven. The smoker device comprises a uniquely shaped bi-level heater element that allows the smoker device pan to be cradled just above the bottom wall of the oven chamber. A method and system allow a processor control of the smoker device manually or automatically as a part of a programmed recipe. | 09-30-2010 |
20100323072 | ANTIMICROBIAL TREATMENT SYSTEM AND METHOD FOR FOOD PROCESSING - A system and method for reducing microbial populations on food products in a food processing facility. One embodiment provides a combination of interventions including a liquid antimicrobial treatment station that wets a food product with an antimicrobial solution containing at least one antimicrobial agent and a gaseous antimicrobial treatment station that generates and exposes the wetted food product to advanced oxidative gaseous environment. A transport system is provided for transporting the food product between the first and second treatment stations. In one embodiment, the advanced oxidative gases may be generated by plurality of photohydroionization cells. In one embodiment, the system and method may be used in a meat processing facility. | 12-23-2010 |
20110038990 | FOOD COOKING APPARATUS AND OPERATION METHOD THEREOF - A food cooking apparatus includes: a main body having a cooking room therein; a rotation motor transmitting power to a rotating shaft disposed in the cooking room to rotate the rotating shaft; a plurality of rotating plates being connected to the rotating shaft and rotating by interlocking with the rotation of the rotating shaft; a holder detachably formed on the tops of the rotating plates; and a plurality of heaters disposed on the inner side surfaces of the cooking room to generate heat. | 02-17-2011 |
20120040061 | Process For Smoking Food - Smoking food items in a cold environment is carried out by utilizing an atmospherically sealed housing, in which at least one food item is placed, and subjecting the atmospherically sealed housing to a vacuum. Subsequently, the vacuum is partially released to draw in smoke from at least one other container that is connected to the atmospherically sealed housing. As the smoke is being drawn in from the other container it is being infused into the food item. The food item(s) is then rotated in the partial vacuum for a specific, but variable, amount of time, depending on the food item and the degree of flavor desired. The cycle may be repeated until the desired flavor is achieved. Once the desired flavor is achieved, the vacuum is completely released and the food item is removed and either cooked or stored for consumption at a later time. | 02-16-2012 |
20120288596 | COOKING APPARATUS WITH DOWNWARD OPENING LID - Provided is a cooking/grilling apparatus, primarily for outdoor use, providing smoking and/or direct or indirect heat cooking capability, and offering the user enhanced cooking flexibility, temperature control, safety and convenience of operation. The grill apparatus is unique in that it offers a downward opening lid that rotates, such as on rollers or a pivot mechanism, to a fully open position beneath the base plate of the cooking enclosure, and reverses to an upward rotation to re-close the cooking enclosure. Moreover, the grill apparatus offers a vertically adjustable cooking grate, controlled by a continuous loop cable, moving over a set of pulleys, thereby reliably controlling the height of the cooking grate when affixed to a crank on the outer surface of the grill, wherein movement of the grate can also be locked in place. | 11-15-2012 |
20150110932 | Methods and Systems for Inactivation of Bacteria in Liquid Using Liquid-Phase Electrical Discharge Plasmas - An electrical discharge plasma reactor system for inactivating one or more pathogens in a liquid. The reactor system includes a reactor chamber configured to hold the liquid, a silver discharge electrode and a non-discharge electrode disposed within the reactor chamber such that the two electrodes are in spaced, conductive communication when the liquid is inside the reactor chamber, and a power supply connected to at least one of the discharge and non-discharge electrodes and configured to induce the discharge electrode to generate plasma to at least partially inactivate one or more pathogens in the liquid. | 04-23-2015 |