Anthony A Caridis, 7628 Sky Ter, Danville, CA 94526

6413566, Jul 2, 2002

Feb 27, 2001

09/795787

Andrew A. Caridis - San Carlos CA
John Silvester - Hayward CA
Daniel E. Brown - San Mateo CA
Leonardo P. Murgel - San Francisco CA
Carl Beitsayadeh - San Francisco CA
Anthony A. Caridis - Belmont CA
Anthony Wade Morris - San Leandro CA

Heat and Control Inc. - Hayward CA

A23P 100

426518, 83 22, 83 98, 83165, 83932, 426506

Simultaneous slicing and washing of relatively firm raw vegetable or fruit products is accomplished in a vat of water into which a slicer apparatus is positioned such that the slices are formed and discharge directly into the water. An inclined takeout conveyor serves to receive the slices and remove them from the water. A circulating water current and fluid jets urge the slices to disperse onto the conveyor. A spray of water or air blast removes residual vegetable matter from the slice surfaces before leaving the takeout conveyor for further processing. Slicing and washing a vegetable in a flume volute where the slices are dispersed onto a takeout conveyor is disclosed where the water medium is collected in a tub and recycled back to flow in the flume to a level that covers the slicers operative parts. The apparatus may be used for simultaneous slicing and cooking of raw vegetables where hot cooking oil is maintained in the system and recycled for reheating.

6467401, Oct 22, 2002

Mar 13, 2001

09/804833

Andrew A. Caridis - San Carlos CA
Daniel E. Brown - San Mateo CA
John Silvester - Hayward CA
Anthony A. Caridis - Belmont CA
Larry Klein - Hillsborough CA

Heat and Control, Inc. - Hayward CA

A47J 3712

99353, 99404, 99407, 99427

Cooking and simultaneously forming a tostada or taco product in a cooking oil bath by inserting a pliable tortilla between adjacent molds when opened in a clamshell action, then closing the molds and conveying them through an oil bath and then opening the molds and removing the product. While cooking, the product is captured in the space between adjacent molds and permitted to cook into the desired shape. An interchange of conveyor carried molds is disclosed whereby the cooking equipment may process different product sizes and shapes.

6630190, Oct 7, 2003

Oct 17, 2002

10/273803

Andrew A. Caridis - San Carlos CA
Daniel E. Brown - San Mateo CA
John Silvester - Hayward CA
Anthony A. Caridis - Belmont CA
Larry Klein - Hillsborough CA

Heat and Control, Inc. - Hayward CA

A23L 1217

426439, 426505, 426512, 426523

Cooking and simultaneously forming a tostada or taco product in a cooking oil bath by inserting a pliable tortilla between adjacent molds when opened in a clamshell action, then closing the molds and conveying them through an oil bath and then opening the molds and removing the product. While cooking, the product is captured in the space between adjacent molds and permitted to cook into the desired shape. An interchange of conveyor carried molds is disclosed whereby the cooking equipment may process different product sizes and shapes.

2012008, Apr 5, 2012

Oct 5, 2010

12/924809

Andrew A. Caridis - San Carlos CA, US
Anthony A. Caridis - Redwood City CA, US
Anthony Wade Morris - San Carlos CA, US
James A. Padilla - Pacifica CA, US
Mathew L. Padilla - Pacifica CA, US
Christopher R. Pierce - Oakland CA, US
Reiner Haferkamp - Grevenbroich, DE

Heat and Control, Inc. - Hayward CA

A47J 37/04
A23L 1/01

426456, 99348

A rotary air impingement oven enables volume production of oil-free food products including those from root crops such as potato chips. The oven contains a cage-like drum with perforate or foraminous sidewalls rotatably disposed within the oven such that the sidewalls, containing product therein, are exposed to temperature and velocity controlled impinging process vapor which is withdrawn continuously during drum rotation. The food products within the drum are urged by an internal baffle towards the drum discharge during rotation.

2012027, Nov 8, 2012

May 2, 2011

13/068108

Andrew A. Caridis - San Carlos CA, US
James A. Padilla - Pacifica CA, US
Anthony A. Caridis - Redwood City CA, US
Thomas John Miller - Burlingame CA, US
Donald Giles - Hayward CA, US

Heat and Control, Inc. - Hayward CA

A47J 37/12

99403

The unitized vacuum fryer is capable of low atmosphere vacuum cooking and has an elongate cooking tunnel having an upper portion separable from a base portion for cleaning and maintenance. When hermetically sealed together the two portions function to retain a high vacuum for an enclosed fry cooking system. Hermetic sealing locks at each end of the tunnel afford product entry and exit. The vacuum fryer does not require a separate enclosing pressure vessel.

5580583, Dec 3, 1996

Jun 20, 1995

8/492572

Andrew A. Caridis - San Carlos CA
Anthony A. Caridis - Belmont CA
Clark K. Benson - Millbrae CA
Lawrence F. Klein - Hillsborough CA
Daniel E. Brown - San Mateo CA

Heat and Control - South San Francisco CA

A21C 302

425142

A sheeter machine and process is disclosed which eliminates the use of at least one stripper wire or doctor blade wherein the dough, including masa, is worked between pinch rolls rotating at selected, infinitely varying speed ratios enabling controlled differential adhesion characteristics between the dough material being sheeted and the surfaces of the rolls. Variable cutter speed ratios acting with the front roll enable control of the cut product size.

4372200, Feb 8, 1983

May 4, 1981

6/260101

Andrew A. Caridis - Foster City CA
Clark K. Benson - Millbrae CA
Anthony A. Caridis - Belmont CA

Heat and Control, Inc. - San Francisco CA

A47J 3712

99404

A direct fired fryer includes a combustion chamber heated by burner means and heats a vat of cooking oil through a partition wall as well as through a network of heat conducting tubes arranged in the vat and communicating with the combustion chamber. A wiper conveyor sweeps fines from the bottom of the vat to a sump for discharge outside of the conveyor and also cleans the upper surfaces of the heat conducting tubes to minimize the carbonaceous burnoff.

5934178, Aug 10, 1999

Oct 22, 1997

8/956014

Andrew A. Caridis - San Carlos CA
Anthony A. Caridis - Belmont CA
Clark K. Benson - Millbrae CA
Leonardo P. Murgel - San Francisco CA
James A. Padilla - Parifica CA

Heat & Control, Inc. - Hayward CA

A23L 300
A21B 100
F27B 900
A47J 3704

99330

An oven for continuous cooking of products carried upon a open mesh wire conveyor provides the impingement of a cooking vapor from air discharge structure having ports arrayed above and below the conveyor. The discharge ports extend laterally of the conveyor and communicate with upper and lower plenums each charged by blower fans which draw cooking vapor from low pressure corridors alongside the product conveyor. Gas, electric or thermo fluid heaters are disposed in the corridors. The discharge ports are in slot form disposed about the apex of a Vee shaped riser spaced from the adjacent riser to provide a low pressure flow channel communicating with the corridors giving a rapid velocity change of the cooking vapor from turbulent to a less turbulent flow. The distance for vapor travel between the upper discharge ports and the product carrying conveyor is variable. Temperature and moisture content of the process vapor can be changed to suit cooking conditions.