METHOD FOR CONTINUOUSLY MAKING KETTLE STYLE POTATO CHIPS
Method for continuously making kettle style potato chips. A continuous cooking process is disclosed without regard or need to mimic the U-shaped temperature-time profile typically used to create kettle-style fried potato chips. Potato slices are placed directly into hot oil of a single continuous fr...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre ; ger |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | BARRY, David Lawrence BAAS, Ian |
| description | Method for continuously making kettle style potato chips. A continuous cooking process is disclosed without regard or need to mimic the U-shaped temperature-time profile typically used to create kettle-style fried potato chips. Potato slices are placed directly into hot oil of a single continuous fryer having multiple temperature zones, with no flume frying prior to placement therein and without regard to a monolayer arrangement. Cool oil from the end of the continuous fryer to the upstream portion of the fryer ensures continuous achievement of an initial low temperature profile, lower than that of previous methods. A further dip in temperature profile is achieved as water evaporates from the slices. The potato slices are then further fried in the downstream portion of the fryer in one or more regions having increased hot oil temperatures, which occur through the injecting of hot oil into the downstream portions. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP3197294A4</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP3197294A4</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP3197294A43</originalsourceid><addsrcrecordid>eNrjZLDwdQ3x8HdRcPMPUnD29wvx9Av1Dw32iVTwdfT29HNX8HYNCfFxVQgOiQSSAf4hjiH-Cs4engHBPAysaYk5xam8UJqbQcHNNcTZQze1ID8-tbggMTk1L7Uk3jXA2NDS3MjSxNHEmAglADtqKHY</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>METHOD FOR CONTINUOUSLY MAKING KETTLE STYLE POTATO CHIPS</title><source>esp@cenet</source><creator>BARRY, David Lawrence ; BAAS, Ian</creator><creatorcontrib>BARRY, David Lawrence ; BAAS, Ian</creatorcontrib><description>Method for continuously making kettle style potato chips. A continuous cooking process is disclosed without regard or need to mimic the U-shaped temperature-time profile typically used to create kettle-style fried potato chips. Potato slices are placed directly into hot oil of a single continuous fryer having multiple temperature zones, with no flume frying prior to placement therein and without regard to a monolayer arrangement. Cool oil from the end of the continuous fryer to the upstream portion of the fryer ensures continuous achievement of an initial low temperature profile, lower than that of previous methods. A further dip in temperature profile is achieved as water evaporates from the slices. The potato slices are then further fried in the downstream portion of the fryer in one or more regions having increased hot oil temperatures, which occur through the injecting of hot oil into the downstream portions.</description><language>eng ; fre ; ger</language><subject>APPARATUS FOR MAKING BEVERAGES ; COFFEE MILLS ; DOMESTIC ARTICLES OR APPLIANCES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; FURNITURE ; HUMAN NECESSITIES ; KITCHEN EQUIPMENT ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPICE MILLS ; SUCTION CLEANERS IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2018</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180307&DB=EPODOC&CC=EP&NR=3197294A4$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180307&DB=EPODOC&CC=EP&NR=3197294A4$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BARRY, David Lawrence</creatorcontrib><creatorcontrib>BAAS, Ian</creatorcontrib><title>METHOD FOR CONTINUOUSLY MAKING KETTLE STYLE POTATO CHIPS</title><description>Method for continuously making kettle style potato chips. A continuous cooking process is disclosed without regard or need to mimic the U-shaped temperature-time profile typically used to create kettle-style fried potato chips. Potato slices are placed directly into hot oil of a single continuous fryer having multiple temperature zones, with no flume frying prior to placement therein and without regard to a monolayer arrangement. Cool oil from the end of the continuous fryer to the upstream portion of the fryer ensures continuous achievement of an initial low temperature profile, lower than that of previous methods. A further dip in temperature profile is achieved as water evaporates from the slices. The potato slices are then further fried in the downstream portion of the fryer in one or more regions having increased hot oil temperatures, which occur through the injecting of hot oil into the downstream portions.</description><subject>APPARATUS FOR MAKING BEVERAGES</subject><subject>COFFEE MILLS</subject><subject>DOMESTIC ARTICLES OR APPLIANCES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>FURNITURE</subject><subject>HUMAN NECESSITIES</subject><subject>KITCHEN EQUIPMENT</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SPICE MILLS</subject><subject>SUCTION CLEANERS IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLDwdQ3x8HdRcPMPUnD29wvx9Av1Dw32iVTwdfT29HNX8HYNCfFxVQgOiQSSAf4hjiH-Cs4engHBPAysaYk5xam8UJqbQcHNNcTZQze1ID8-tbggMTk1L7Uk3jXA2NDS3MjSxNHEmAglADtqKHY</recordid><startdate>20180307</startdate><enddate>20180307</enddate><creator>BARRY, David Lawrence</creator><creator>BAAS, Ian</creator><scope>EVB</scope></search><sort><creationdate>20180307</creationdate><title>METHOD FOR CONTINUOUSLY MAKING KETTLE STYLE POTATO CHIPS</title><author>BARRY, David Lawrence ; BAAS, Ian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP3197294A43</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2018</creationdate><topic>APPARATUS FOR MAKING BEVERAGES</topic><topic>COFFEE MILLS</topic><topic>DOMESTIC ARTICLES OR APPLIANCES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>FURNITURE</topic><topic>HUMAN NECESSITIES</topic><topic>KITCHEN EQUIPMENT</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SPICE MILLS</topic><topic>SUCTION CLEANERS IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>BARRY, David Lawrence</creatorcontrib><creatorcontrib>BAAS, Ian</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BARRY, David Lawrence</au><au>BAAS, Ian</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR CONTINUOUSLY MAKING KETTLE STYLE POTATO CHIPS</title><date>2018-03-07</date><risdate>2018</risdate><abstract>Method for continuously making kettle style potato chips. A continuous cooking process is disclosed without regard or need to mimic the U-shaped temperature-time profile typically used to create kettle-style fried potato chips. Potato slices are placed directly into hot oil of a single continuous fryer having multiple temperature zones, with no flume frying prior to placement therein and without regard to a monolayer arrangement. Cool oil from the end of the continuous fryer to the upstream portion of the fryer ensures continuous achievement of an initial low temperature profile, lower than that of previous methods. A further dip in temperature profile is achieved as water evaporates from the slices. The potato slices are then further fried in the downstream portion of the fryer in one or more regions having increased hot oil temperatures, which occur through the injecting of hot oil into the downstream portions.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre ; ger |
| recordid | cdi_epo_espacenet_EP3197294A4 |
| source | esp@cenet |
| subjects | APPARATUS FOR MAKING BEVERAGES COFFEE MILLS DOMESTIC ARTICLES OR APPLIANCES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FURNITURE HUMAN NECESSITIES KITCHEN EQUIPMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPICE MILLS SUCTION CLEANERS IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD FOR CONTINUOUSLY MAKING KETTLE STYLE POTATO CHIPS |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-09T00%3A42%3A23IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=BARRY,%20David%20Lawrence&rft.date=2018-03-07&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP3197294A4%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |