ROASTING AND GLAZING APPARATUS AND METHOD OF CLEANING THEREOF EMPLOYING ELECTRONIC TECHNIQUES FOR DETECTING BOILING OF WATER DURING STEAM CLEANING OPERATION

A method of steam cleaning a roaster bowl, such as one used in a roasting/glazing apparatus, in which an electronic technique is employed to determine, during cleaning, whether water is boiling within the roaster bowl. The method entails adding water into a roaster bowl having sugar adhered thereto...

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Bibliographische Detailangaben
Hauptverfasser:	Chung-Ying Hanif, Harrison Christa, Delauro Robert, Saxton Duane, Sank David, Tessler Barnett, Montoya Thomas, Riordan Barbara, Irwin Andrew, Wurzel Mark, Beilin Ronald, Antes Kenneth, Wurzel Lawrence, Levin Judith, Whatley Mark, Nagle Steven, Blakelock Kevin
Format:	Patent
Sprache:	eng
Schlagworte:	APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS CHEWING GUM CLEANING CLEANING IN GENERAL COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLESOR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR PEELING VEGETABLES OR FRUIT IN BULK PERFORMING OPERATIONS PREPARATION THEREOF PREVENTION OF FOULING IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	A method of steam cleaning a roaster bowl, such as one used in a roasting/glazing apparatus, in which an electronic technique is employed to determine, during cleaning, whether water is boiling within the roaster bowl. The method entails adding water into a roaster bowl having sugar adhered thereto and placing a cover on top of the roaster bowl. A steam vent is formed between the cover and the roaster bowl. The method further comprises heating the roaster bowl and then electronically determining whether the water within the roaster bowl has reached a boiling point (i.e., is boiling). After electronically determining that the water is boiling, the water remains boiling for an amount of time sufficient to cause the internal surface of the roaster bowl and the cover to be properly steam cleaned. The water in the roaster bowl (with sugar dissolved therein) is then poured out.