ERNEST C BROWN
Engineering in Danvers, MA

4377109, Mar 22, 1983

May 22, 1981

6/266199

Ernest C. Brown - Danvers MA
Walter E. Buske - Amesbury MA

Wolverine Corporation - Methuen MA

A47J 3700

99401

A product conveyor that has a predominately open area transports food substances such as pizzas and the like to be cooked through a thermally insulated treatment zone. An array of nozzles disposed below the conveyor across the width and along the length of the treatment zone discharges streams of heated air upwardly through the conveyor against the bottom surfaces of the food products on the conveyor for primary heat exchange treatment. A reflection surface forms an upper boundary of the treatment zone, and the portion of the upwardly flowing air streams that is not deflected by the food products on the conveyor impinges against the deflection surface and is transformed into downward flowing relatively low velocity air for flow against and across the top surfaces of the food products. After those heat exchange interactions the air is drawn downwardly between the nozzles for exhaust at a point located below the conveyor.

5512312, Apr 30, 1996

Dec 14, 1994

8/356835

Robert B. Forney - Tiburon CA
Ernest C. Brown - Danvers MA

A23L 100, A47J 2700, H05B 600

426523

An oven for cooking and browning foods has heated, radiant walls. Heat may be supplied by a gas burner flame in a plenum behind the walls, with products of combustion thus being isolated from the food in the oven chamber. In one embodiment food products are continuously conveyed through the oven chamber and are either cooked or simply browned in the oven by the radiant wall heat. Fats and other materials rendered from the food products, if not fully incinerated in the oven chamber, may be transferred along with exhaust air from the oven chamber to a separate combustion chamber, for incineration. Steam or other inert gas is introduced to the oven chamber to minimize oxidation and prevent flame. An alternative wall heating system uses electric resistance heat elements inside a thin ceramic wall. In another embodiment a web-like metal conveyor of a radiant wall oven is returned through the oven in order to heat the conveyor sufficiently to put grill stripes on a product being browned, such as meat.

5942142, Aug 24, 1999

Apr 26, 1996

8/638512

Robert B. Forney - Tiburon CA
Ernest C. Brown - Danvers MA

Pyramid Food Processing Equip. Mfg. Inc. - Tewksbury MA

A21B 148, A21B 100, A47J 3700

219388

An oven for cooking foods, and especially for browning foods, has heated, radiant walls. Heat may be supplied by a gas burner flame in a plenum behind the walls, with products of combustion thus being isolated from the food in the oven chamber. In one embodiment food products are continuously conveyed through the oven chamber and, depending on oven temperature, are either cooked or simply browned in the oven by the radiant wall heat. Fats and other materials rendered from the food products, if not fully incinerated in the oven chamber, may be transferred along with exhaust air from the oven chamber to a separate combustion chamber, for incineration, the heat from which is used to contribute to heat requirements for the plenum. Steam or other inert gas is introduced to the oven chamber to minimize oxidation and prevent flame, and the steam can be produced by heat exchange with exhaust plenum gases. An alternative wall heating system uses electric resistance heat elements inside a thin ceramic wall.

4615123, Oct 7, 1986

Nov 23, 1984

6/674276

Ernest C. Brown - Danvers MA

F26B 1710

34 57A

A nozzle assembly is provided for use in apparatus for treatment of particulate material wherein the particulate material is conveyed through a treatment zone in fluidized condition, said fluidization being accomplished by a high velocity flow of gas directed against an imperforate member provided by the conveyor which gas flow is discharged from an elongated slot defined by the nozzle assembly and whose lengthwise direction extends in the direction that the particles are conveyed.

4471000, Sep 11, 1984

Aug 13, 1982

6/407736

Ernest C. Brown - Danvers MA
Walter E. Buske - Amesbury MA

Wolverine Corporation - Methuen MA

A23L 101, A21D 806

426523

A product conveyor that has a predominately open area transports food substances such as pizzas and the like to be cooked through a thermally insulated treatment zone. An array of nozzles disposed below the conveyor across the width and along the length of the treatment zone discharges streams of heated air upwardly through the conveyor against the bottom surfaces of the food products on the conveyor for primary heat exchange treatment. A reflection surface forms an upper boundary of the treatment zone, and the portion of the upwardly flowing air streams that is not deflected by the food products on the conveyor impinges against the deflection surface and is transformed into downward flowing relatively low velocity air for flow against and across the top surfaces of the food products. After those heat exchange interactions the air is drawn downwardly between the nozzles for exhaust at a point located below the conveyor.

4489506, Dec 25, 1984

Sep 30, 1982

6/431399

Ernest C. Brown - Danvers MA
Walter E. Buske - Amesbury MA
Norman A. Putnam - Bethel ME

Wolverine Corporation - Methuen MA

F26B 908

34 57A

Apparatus for roasting small quantities of coffee (typically less than five pounds) includes a roasting chamber with base and cylindrical wall portions in fixed relation to each other. Disposed coaxially within the chamber is a downwardly extending tube that has an outlet orifice spaced from the base surface, and an exhaust outlet is in the upper portion of the chamber. A stream of hot roasting gas flowed downwardly through the central tube at high velocity for impact on the base surface and deflection radially outwardly and then flow upwardly through the exhaust outlet at the top of the chamber produces a toroidal circulation pattern of fluidized coffee beans with rapid and uniform roasting of the green coffee, in a simple and compact arrangement in which roasting parameters (such as fluid temperature and cycle duration) may be easily adjusted depending on the degree of roast desired.