Bruce G Feinberg, 69Geneva, IL

8051795, Nov 8, 2011

Apr 28, 2006

11/413233

Ron Dorsten - Glenview IL, US
Bruce G. Feinberg - Batavia IL, US
James C. Purgatorio - Woodridge IL, US

Restaurant Technology, Inc. - Oak Brook IL

A23G 3/00

118 13, 118 24, 118308, 426231, 426289

A semi-automated food processing station, system and method is provided that allows food to be dispensed, stored and packaged in a suitable container, which may be an individual portion-sized container for serving to a customer. In one embodiment, the system includes an automated salting device, and may include a pivotable food receiving tray that automatically transfers the food items to one or more storage bins, where an infrared heater maintains the temperature of the food items by directing infrared radiation thereon. In a preferred embodiment, the infrared radiation passes through a filter that filters out the wavelengths of infrared radiation that may be irritating to an operator.

8111979, Feb 7, 2012

Feb 7, 2011

12/931704

Bruce G. Feinberg - Batavia IL, US
Matthew P. Rollins - Hanover Park IL, US
Sang Hoon Chun - Alpharetta GA, US

Restaurant Technology, Inc. - Oak Brook IL

F24H 9/20
H05B 1/02

392463, 99403, 99408

Automated intermittent filtration is employed in the device and method that can include monitoring the elapsed time since the last filtration of the cooking oil, monitoring the amount of food by number of batches or by weight of food product cooked in the oil since the last filtration, and filtering the oil when a predetermined threshold value is reached based on the elapsed time since the last filtration and the amount of food cooked.

8133520, Mar 13, 2012

Mar 1, 2007

11/712711

Bruce G. Feinberg - Batavia IL, US
Matthew P. Rollins - Hanover Park IL, US
Sang Hoon Chun - Alpharetta GA, US

Restaurant Technology, Inc. - Oak Brook IL

A23L 1/01

426438, 426302, 426417, 426441

A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0. 0375 to about 0. 1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0. 1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5. 5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0. 0026 to about 0. 007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

8357412, Jan 22, 2013

Sep 15, 2011

13/199997

Ron Dorsten - Glenview IL, US
Bruce G. Feinberg - Batavia IL, US
James C. Purgatorio - Woodridge IL, US

Restaurant Technology, Inc. - Oak Brook IL

A23L 1/217

426231, 426289

A semi-automated food processing station, system and method is provided that allows food to be dispensed, stored and packaged in a suitable container, which may be an individual portion-sized container for serving to a customer. In one embodiment, the system includes an automated salting device, and may include a pivotable food receiving tray that automatically transfers the food items to one or more storage bins, where an infrared heater maintains the temperature of the food items by directing infrared radiation thereon. In a preferred embodiment, the infrared radiation passes through a filter that filters out the wavelengths of infrared radiation that may be irritating to an operator.

2008021, Sep 4, 2008

Mar 1, 2007

11/712784

Bruce G. Feinberg - Batavia IL, US
Matthew P. Rollins - Hanover Park IL, US
Sang Hoon Chun - Alpharetta GA, US

A23L 1/01
A23D 9/00
A47J 37/12
C11B 13/00

426417, 426438, 99336

A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.Automated intermittent filtration is employed in the device and method that can include monitoring the elapsed time since the last filtration of the cooking oil, monitoring the amount of food by number of batches or by weight of food product cooked in the oil since the last filtration, and filtering the oil when a predetermined threshold value is reached based on the elapsed time since the last filtration and the amount of food cooked.An automated device and method for maintaining a level of oil in a fry vat having a volume includes sensing the level of oil in the vat. When the sensed level of oil in the vat is less than or equal to a first predetermined level, replacement oil is automatically added to the fry vat, typically when at ambient temperature at a low average flow rate in the range of about 0.008 to about 0.08 gallons per minute per gallon of the oil present in the vat at the first predetermined level. The low average flow rate of added oil avoids a temperature drop of more than 15 F., 10 F. or 5 F. in the bulk oil present in the fry vat as result of adding the oil as desired.

2008021, Sep 4, 2008

Mar 1, 2007

11/712817

Bruce G. Feinberg - Batavia IL, US
Matthew P. Rollins - Hanover Park IL, US
Sang Hoon Chun - Alpharetta GA, US

A47J 37/12
A23D 9/00
C11B 13/00
A23L 1/01

426417, 426438, 99330, 99336

A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.Automated intermittent filtration is employed in the device and method that can include monitoring the elapsed time since the last filtration of the cooking oil, monitoring the amount of food by number of batches or by weight of food product cooked in the oil since the last filtration, and filtering the oil when a predetermined threshold value is reached based on the elapsed time since the last filtration and the amount of food cooked.An automated device and method for maintaining a level of oil in a fry vat having a volume includes sensing the level of oil in the vat. When the sensed level of oil in the vat is less than or equal to a first predetermined level, replacement oil is automatically added to the fry vat, typically when at ambient temperature at a low average flow rate in the range of about 0.008 to about 0.08 gallons per minute per gallon of the oil present in the vat at the first predetermined level. The low average flow rate of added oil avoids a temperature drop of more than 15 F., 10 F. or 5 F. in the bulk oil present in the fry vat as result of adding the oil as desired.

2009004, Feb 26, 2009

Aug 24, 2007

11/895391

Manuel Calzada - Rolling Meadows IL, US
Bruce G. Feinberg - Batavia IL, US
Daryl Kellenberger - Glen Ellyn IL, US
Gerald A. Sus - Frankfort IL, US

A47J 36/04
A47J 37/06
A47J 37/10

99422, 2205731, 426523

Improved cooking devices and methods of achieving good adherence contact between a low-friction, non-stick release sheet material and a heated food-supporting platen or cooking surface are provided. The adherence of the release sheet to the lower platen is sufficiently good to permit removal of cooked items such as hamburger patties with a spatula without significantly adversely disturbing the release sheet. In addition, good heat transfer is achieved to permit good sear (good carmelization and good browning) on the bottom surface of foods, including hamburger patties. In addition, inventive cooking utensils and methods are provided that incorporate or use release sheets in the utensils themselves, so that the benefits of a release sheet on the food-supporting platen or cooking surface are achieved.

2010012, May 27, 2010

Nov 25, 2008

12/315019

Bruce G. Feinberg - Batavia IL, US
Daryl Kellenberger - Glen Ellyn IL, US

A47J 39/00
G01N 33/02
A47G 23/04

426231, 426520, 206557, 219392

A food tray device for maintaining food warm or cold is disclosed. The food tray device has a support and a disposable tray portion or container. The container generally does not need to be sturdy enough to reliably carry food without the support. Optionally the support and container may have holes for limited venting of the tray interior while maintaining the moisture content of the food.