ERIK MAGNER
Pilots at Hopkinton Dr, Fort Wayne, IN
License number
Indiana A4758926
Issued Date
Mar 2016
Expiration Date
Mar 2018
Category
Airmen
Type
Authorized Aircraft Instructor
Address
Address
5316 Hopkinton Dr, Fort Wayne, IN 46814
Personal information
See more information about ERIK MAGNER at radaris.comName
Address
Phone
5316 Hopkinton Dr, Fort Wayne, IN 46814
Professional information
Broiler, Conveyor Oven, And Toaster System With Pressurized Air Guide For Heat And Flames
US Patent:
8272320, Sep 25, 2012
Filed:
Nov 24, 2010
Appl. No.:
12/954433
Inventors:
Edward Baker - Windsor CA, US
Matthew Baker - Windsor CA, US
Patrick Baker - Windsor CA, US
Erik Magner - Fort Wayne IN, US
Matthew Baker - Windsor CA, US
Patrick Baker - Windsor CA, US
Erik Magner - Fort Wayne IN, US
Assignee:
Nieco Corporation - Windsor CA
International Classification:
A47J 37/04, A47J 37/06
US Classification:
99401, 99447, 99385, 126 15 R, 126 41 R
Abstract:
A cooking apparatus having a waste heat recovery system for incorporation into broilers, ovens, and toasters, the apparatus including a cooking chamber having a cooking platform, at least one air plenum disposed in the upper portion of the cooking chamber and having a plurality of air outlets for producing a focused forced air, a low pressure air source connected to the air plenums, a heating element or burner disposed under each of said air plenums, such that said curtain of focused forced air guides and directs heat from said heating element toward food product being cooked, and heat exchange pipes disposed between at least two of said air plenums. Radiant heat generated from the heating elements or burners rises in the cooking chamber and is retained between the air plenums to maximize heat transfer from the heated air to the heat transfer pipes, and thus to the low pressure air in the low pressure air system. The recycled heat enhances cooking.
Multi-Stage Cooking System Using Radiant, Convection, And Magnetic Induction Heating, And Having A Compressed Air Heat Guide
US Patent:
2009018, Jul 16, 2009
Filed:
Mar 24, 2009
Appl. No.:
12/410284
Inventors:
EDWARD BAKER - Windsor CA, US
MATTHEW BAKER - Windsor CA, US
PATRICK BAKER - Windsor CA, US
MOHSEN SARFEHJOO - Franklin TN, US
ERIK MAGNER - Fort Wayne IN, US
MATTHEW BAKER - Windsor CA, US
PATRICK BAKER - Windsor CA, US
MOHSEN SARFEHJOO - Franklin TN, US
ERIK MAGNER - Fort Wayne IN, US
Assignee:
NIECO CORPORATION - Windsor CA
International Classification:
A23L 1/48, A47J 37/00
US Classification:
426523, 99339
Abstract:
A cooking system for cooking foods using a combination of magnetic induction, convection and radiant heat, including a magnetic induction stage proximate the inlet end of a cooking chamber in which food is cooked by convention and radiant heating. A conveyor system, either continuous or configured in stages, passes food from the magnetic induction heating stage to and through the radiant and convention heating stages.
Apparatus For Extending The Holding Time For Food
US Patent:
8437627, May 7, 2013
Filed:
Sep 10, 2009
Appl. No.:
12/557241
Inventors:
Erik Magner - Fort Wayne IN, US
Assignee:
Meister Cook, LLC - Fort Wayne IN
International Classification:
A47J 27/00
US Classification:
392382, 392347, 392356, 392368
Abstract:
The inventive warmer apparatus comprises a holding unit, enclosed on four sides, but open at the top to allow restaurants and kitchen operators easy access to food held in it. Food in the apparatus is exposed to radiant heat generated by a heated bottom surface and to hot convection air. Part of the convection air is used to create an air curtain to improve heat loss characteristics and protect from the environment. The apparatus uses a combination of radiant heat, convection air and a warm air curtain to keep food products hot and crisp. The air curtain provides additional food protection. The warmer apparatus conditions food to attain a noncooking biologically safe temperature and to retain its freshly cooked texture and internal moisture for at least twenty minutes. This allows restaurants to serve such food items longer to its customers, allowing more efficient batch cooking and significantly reducing food waste.