A roasting and glazing apparatus includes a roaster, an agitator mounted within the roaster bowl for mixing a mixture of nuts and sugar during a roasting or glazing operation, a heater controlled to heat the roaster bowl during the roasting or glazing operation, and a cover removably mounted to the roaster bowl. The cover includes a reservoir for receiving water from a user and restricting water flow from the reservoir into the mixture of nuts and sugar in the roaster bowl. The cover and the roaster bowl together define a vent on a side of the cover opposite the reservoir. The vent is configured to direct steam out of the roaster bowl in a direction away from the reservoir.
B08B 3/10 - Cleaning involving contact with liquid with additional treatment of the liquid or of the object being cleaned, e.g. by heat, by electricity or by vibration
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A roasting and glazing apparatus includes a roaster, an agitator mounted within the roaster bowl for mixing a mixture of nuts and sugar during a roasting or glazing operation, a heater controlled to heat the roaster bowl during the roasting or glazing operation, and a cover removably mounted to the roaster bowl. The cover includes a reservoir for receiving water from a user and restricting water flow from the reservoir into the mixture of nuts and sugar in the roaster bowl. The cover and the roaster bowl together define a vent on a side of the cover opposite the reservoir. The vent is configured to direct steam out of the roaster bowl in a direction away from the reservoir.
B08B 3/10 - Cleaning involving contact with liquid with additional treatment of the liquid or of the object being cleaned, e.g. by heat, by electricity or by vibration
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
Abstract of the Disclosure A roasting and glazing apparatus includes a housing having a top peripheral surface with an opening defined by an interior edge, a roaster bowl movable from within the housing, through the opening, to an elevated position above the housing, and a pour tray configured to detachably couple to the interior edge, and to receive and guide a fluid exiting the roaster bowl when the roaster bowl is in the elevated position. The pour tray has a bottom surface and a mounting bracket extending from the bottom surface. The mounting bracket is configured to detachably couple to the interior edge of the housing defining the opening. In an assembled configuration, the bottom surface of the pour tray is oriented at an angle relative to the top peripheral surface of the housing and supported by a shoulder or side peripheral surface of the housing. Date Recue/Date Received 2020-11-05
A roasting and glazing apparatus includes a housing having a top peripheral surface with an opening defined by an interior edge, a roaster bowl movable from within the housing, through the opening, to an elevated position above the housing, and a pour tray configured to detachably couple to the interior edge, and to receive and guide a fluid exiting the roaster bowl when the roaster bowl is in the elevated position. The pour tray has a bottom surface and a mounting bracket extending from the bottom surface. The mounting bracket is configured to detachably couple to the interior edge of the housing defining the opening. In an assembled configuration, the bottom surface of the pour tray is oriented at an angle relative to the top peripheral surface of the housing and supported by a shoulder or side peripheral surface of the housing.
B08B 3/10 - Cleaning involving contact with liquid with additional treatment of the liquid or of the object being cleaned, e.g. by heat, by electricity or by vibration
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
Goods & Services
Roasted, glazed or salted nuts; nut mixes primarily comprised of processed nuts and also containing sweeteners, spices and/or flavorings; processed beans. Candy; powder mix for making fudge; confectionery and preparations for making confectionery in this class; fudge. Nut mixes primarily comprised of unprocessed nuts and also containing sweeteners, spices and/or flavorings.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Roasted, glazed and salted nuts; nut based dry mixes containing sugar for making glazed nuts
(2) Candy; powder mix for making fudge; confectionery and powder mixes for making confectionery; fudge
A system/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.
A23N 12/08 - Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
A23N 12/12 - Auxiliary devices for roasting machines
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
B08B 3/10 - Cleaning involving contact with liquid with additional treatment of the liquid or of the object being cleaned, e.g. by heat, by electricity or by vibration
A roasting and glazing apparatus includes a housing, a roaster bowl, an agitator, a heater and a cover that includes a water reservoir with at least one metering hole to allow water within the reservoir to flow into the roaster bowl at a measured rate during glazing to produce well coated glazed nuts and that prevents the creation of large bursts of steam, thus protecting the operator against being scalded. The apparatus includes structure to facilitate lifting and lowering of the bowl in a safe manner. The agitator prevents/minimizes build-up of sugar from the underside of its blades and provides enhanced mixing. During steam cleaning, sugar adhered to the bowl and its pouring lip is effectively removed. A smart cleaning cycle electronically determines that the water within the bowl is boiling by assessing changes in temperature of the bowl over periods of time.
A23N 12/08 - Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
A23G 3/20 - Apparatus for coating or filling sweetmeats or confectionery
A method of cleaning a roaster bowl having a pouring lip and a cover. Water is added to the roaster bowl and the cover is placed over the roaster bowl. A steam vent is disposed between the cover and roaster bowl, adjacent to the bowl's pouring lip. The roaster bowl is heated to boil the water to produce steam that dissolves the sugar that is adhered to the pouring lip, and the sugar-laden steam drips back into the bowl thus cleaning the pouring lip. The method further comprises 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.
A23N 12/08 - Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
A23G 3/20 - Apparatus for coating or filling sweetmeats or confectionery
A47J 36/00 - Parts, details or accessories of cooking-vessels
A method of roasting nuts comprises placing water and a mixture of nuts and sugar in a roaster bowl, mixing the water and mixture, heating the roaster bowl during mixing to roast and sugar coat the nuts, covering the roaster bowl with a cover after roasting and sugar coating, adding water to a reservoir disposed within the cover wherein the reservoir includes at least one metering hole, flowing through the metering hole, from the reservoir to the roaster bowl, the water added to the reservoir, glazing the nuts during the flowing of water into the roaster bowl from the reservoir, and removing the cover from the roaster bowl after glazing the nuts. The measured flow of water through the reservoir results in well coated glazed nuts and prevents the formation of a large burst of steam, thus protecting the operator against being scalded during glazing of the roasted nuts, as well as providing other benefits.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
B08B 3/10 - Cleaning involving contact with liquid with additional treatment of the liquid or of the object being cleaned, e.g. by heat, by electricity or by vibration
A roasting and glazing apparatus comprising a roaster housing, a roaster bowl disposed within the roaster housing for receiving a mixture of nuts and sugar, an agitator rotatably mounted within the roaster bowl for mixing the mixture, and a heater controlled to selectively heat the roaster bowl. The agitator includes at least two blades for mixing the nut/sugar mixture during a roasting or glazing operation. The agitator also includes a central hub and each of the blades extends from the central hub and includes a respective substantially vertical component and a respective horizontal component. Each horizontal component has a bottom surface that is disposed adjacent to the floor of the roaster bowl, and the bottom surface extends upward from its front edge to its rear edge at a relief angle of at least 5° relative to the roaster bowl floor. The agitator with such structure is able to prevent/minimize build-up of sugar from the underside of its blades, which in turn prevents blade seizure during operation, among providing other benefits. Each blade may also beneficially have a top surface that extends from the front edge to the rear edge at substantially a 30° angle relative to the roaster bowl floor to provide enhanced mixing and other benefits.
A roasting and glazing apparatus includes a housing, a roaster bowl, an agitator, a heater and a cover that includes a water reservoir with at least one metering hole to allow water within the reservoir to flow into the roaster bowl at a measured rate during glazing to produce well coated glazed nuts and that prevents the creation of large bursts of steam, thus protecting the operator against being scalded. The apparatus includes structure to facilitate lifting and lowering of the bowl in a safe manner. The agitator prevents/minimizes build-up of sugar from the underside of its blades and provides enhanced mixing. During steam cleaning, sugar adhered to the bowl and its pouring lip is effectively removed. A smart cleaning cycle electronically determines that the water within the bowl is boiling by assessing changes in temperature of the bowl over periods of time.
A23N 12/08 - Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
A23G 3/20 - Apparatus for coating or filling sweetmeats or confectionery
A47J 36/00 - Parts, details or accessories of cooking-vessels
An apparatus/method of cleaning a roaster bowl having a pouring lip and a cover (e.g., sugar or other coating is adhered to the bowl, its pouring lip and the cover). Water is added to the roaster bowl and the cover is placed over the roaster bowl. An appropriately sized and located steam vent is disposed between the cover and roaster bowl, adjacent to the bowl's pouring lip. The roaster bowl is heated to boil the water to produce steam that dissolves the sugar adhered to the roaster bowl and to the underside of the cover. Steam exiting the bowl via the vent condenses on the pouring lip to dissolve the sugar that is adhered to the pouring lip, and the sugar-laden steam drips back into the bowl thus cleaning the pouring lip.
A23N 12/08 - Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 15/00 - Egg productsPreparation or treatment thereof
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
A23G 3/20 - Apparatus for coating or filling sweetmeats or confectionery
A47J 36/00 - Parts, details or accessories of cooking-vessels
A roasting and glazing apparatus comprising an agitator rotatably mounted within the roaster bowl for mixing the mixture. The agitator also includes a central hub and two blades extend from the central hub. Each horizontal component of the two blades has a bottom surface that is disposed adjacent to the floor of the roaster bowl, and the bottom surface extends upward from its front edge to its rear edge at a relief angle of at least 5° relative to the roaster bowl floor. The agitator with such structure is able to prevent/minimize build-up of sugar from the underside of its blades, which in turn prevents blade seizure during operation, among providing other benefits. Each blade may also beneficially have a top surface that extends from the front edge to the rear edge at substantially a 30° angle relative to the roaster bowl floor to provide enhanced mixing and other benefits.
A23N 12/08 - Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
A23G 3/20 - Apparatus for coating or filling sweetmeats or confectionery
A47J 36/00 - Parts, details or accessories of cooking-vessels
A method of cleaning a roaster bowl having a pouring lip and a cover (e.g., sugar or other coating is adhered to the bowl, its pouring lip and the cover). Water is added to the roaster bowl and the cover is placed over the roaster bowl. An appropriately sized and located steam vent is disposed between the cover and roaster bowl, adjacent to the bowl's pouring lip. The roaster bowl is heated to boil the water to produce steam that dissolves the sugar adhered to the roaster bowl and to the underside of the cover. Steam exiting the bowl via the vent condenses on the pouring lip to dissolve the sugar that is adhered to the pouring lip, and the sugar-laden steam drips back into the bowl thus cleaning the pouring lip.
B08B 3/10 - Cleaning involving contact with liquid with additional treatment of the liquid or of the object being cleaned, e.g. by heat, by electricity or by vibration
B08B 3/00 - Cleaning by methods involving the use or presence of liquid or steam
B08B 1/00 - Cleaning by methods involving the use of tools
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A roasting and glazing apparatus comprising a housing, a bowl assembly having a bowl support and a roaster bowl, an agitator rotatably mounted within the roaster bowl, a heater to heat the roaster bowl, and a cantilever arm disposed external to the housing. The cantilever arm, when moved, moves the roaster bowl between fully lowered and fully raised positions. A first piston is coupled to the bowl support and provides, when engaged, a counterforce to the weight of the bowl assembly. The first piston is engaged at least during the raising of the roaster bowl. A second piston provides a counterforce during the lowering of the roaster bowl from a partially lowered position to the fully towered position. The second piston is not engaged during lowering of the roaster howl from the fully raised position to the partially lowered position. After producing roasted and glazed nuts using the apparatus, the roaster bowl is raised to facilitate removal of the roasted and glazed nuts, and then the roaster bowl is lowered. After the roaster bowl is lowered to the partially lowered position, the engagement of the second piston results in additional downward force to further lower the roaster bowl thus preventing injury or damage during the final lowering of the roaster howl into its fully lowered position.
A method of producing roasted and glazed nuts includes the steps of providing a roaster apparatus having a roaster bowl, placing water and a mixture of nuts and sugar in the roaster bowl, mixing the water and the mixture, heating the roaster bowl while mixing to produce roasted and sugar coated nuts, adding water to the roaster bowl to produce roasted and glazed nuts, and lifting a cantilever arm coupled to the roaster's housing to raise the roaster bowl from a fully lowered position to a raised position. A first piston coupled to the bowl support is engaged during the raising of the roaster bowl to provide a counterforce to the bowl assembly's weight. The method further includes removing the roasted and glazed nuts from the roaster bowl when in the raised position, lowering the cantilever arm to lower the roaster bowl from the raised position to a partially lowered position, and then lowering the cantilever arm to lower the roaster bowl to the fully lowered position. A second piston is engaged during the lowering of the roaster bowl from the partially lowered position to the fully lowered position to provide an additional counterforce thus preventing injury during the final lowering of the roaster bowl. The second piston is not engaged during the lowering of the roaster bowl from the raised position to the partially lowered position.
An apparatus/method of cleaning a roaster bowl having a pouring lip and a cover (e.g., sugar or other coating is adhered to the bowl, its pouring lip and the cover). Water is added to the roaster bowl and the cover is placed over the roaster bowl. An appropriately sized and located steam vent is disposed between the cover and roaster bowl, adjacent to the bowl's pouring lip. The roaster bowl is heated to boil the water to produce steam that dissolves the sugar adhered to the roaster bowl and to the underside of the cover. Steam exiting the bowl via the vent condenses on the pouring lip to dissolve the sugar that is adhered to the pouring lip, and the sugar-laden steam drips back into the bowl thus cleaning the pouring lip.
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.
B08B 3/10 - Cleaning involving contact with liquid with additional treatment of the liquid or of the object being cleaned, e.g. by heat, by electricity or by vibration
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
24.
ROASTING AND GLAZING APPARATUS, ROASTING AND GLAZING METHOD, AND METHOD FOR CLEANING A ROASTING AND GLAZING APPARATUS
A roasting and glazing apparatus includes a housing, a roaster bowl, an agitator, a heater and a cover that includes a water reservoir with at least one metering hole to allow water within the reservoir to flow into the roaster bowl at a measured rate during glazing to produce well coated glazed nuts and that prevents the creation of large bursts of steam, thus protecting the operator against being scalded. The apparatus includes structure to facilitate lifting and lowering of the bowl in a safe manner. The agitator prevents/minimizes build-up of sugar from the underside of its blades and provides enhanced mixing. During steam cleaning, sugar adhered to the bowl and its pouring lip is effectively removed. A smart cleaning cycle electronically determines that the water within the bowl is boiling by assessing changes in temperature of the bowl over periods of time.
16 - Paper, cardboard and goods made from these materials
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
35 - Advertising and business services
Goods & Services
(1) Product newsletter, distributed to candy manufacturers and distributors; confectionery and preparations for making confectionery namely powder mix for making fudge; ingredients for making fudge; candy; frozen fudge drink
(2) Roasted, glazed and salted nuts, nut mixes, oats, beans, seeds, fruits, vegetables, coffee beans and granola (1) Providing a website featuring consumer and retailer information in the field of fudge; providing a website featuring news for fudge merchants
43 - Food and drink services, temporary accommodation
Goods & Services
Providing a website featuring consumer and retailer information in the field of fudge; providing a website featuring news for fudge merchants Providing a website featuring recipes and information concerning the preparation of various fudge flavor varieties
