Cooking and browning system
US4737373A · kind A · utility
Inventor
Key dates
| Filing date | Feb 11, 1987 |
| Grant date | Apr 12, 1988 |
| Priority date | — |
| Expiry date | Feb 11, 2007 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA47J37/044
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A cooking and browning system and method for chicken, turkey, roasts or meat patties includes a first slow cooking step wherein the food products are cooked slowly at about 160.degree. F. to 220.degree. F. in a high humidity or steam environment, in a continuous movement. Next, the food products are put through a browner wherein, for a relatively short period of time, the products are subjected to high velocity, high temperature air which browns the outside of the product. The hot air in the browner is not recirculated but is exhausted to a heat exchanger/boiler, where heat is exchanged with water to produce steam which goes to the slow cooker, for the cooking of the products in the slow cook step.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.