JOHN ANTHONY BAILEY
Pilots at Bentley Ml Pl, Alexandria, VA
License number
Virginia A4312594
Issued Date
Nov 2013
Expiration Date
Nov 2014
Category
Airmen
Type
Authorized Aircraft Instructor
Address
Address
7009 Bentley Mill Pl, Alexandria, VA 22315
Professional information
Sous Vide Reheating Device
US Patent:
5123337, Jun 23, 1992
Filed:
Nov 7, 1991
Appl. No.:
7/789015
Inventors:
Stanislas Vilgrain - Washington DC
John D. Bailey - Alexandria VA
William S. Smith - Baltimore MD
John D. Bailey - Alexandria VA
William S. Smith - Baltimore MD
Assignee:
Vie de France Corporation - McLean VA
International Classification:
A47J 2700, A47J 2762
US Classification:
99483
Abstract:
A sous vide reheating device preferably includes at least two water heating chambers with each chamber having a heating device and a thermostat for controlling the temperature of the water in the chamber. An agitation mechanism is provided to circulate the water in each chamber. Each chamber is preferably divided into a plurality of sub-chambers with each sub-chamber having an associated timer to measure the amount of time elapsed for that sub-chamber. The device may include a plate storage and warming mechanism and has a work space for preparing the sous vide foods for service to a consumer.
Sous Vide Reheating Device
US Patent:
5097759, Mar 24, 1992
Filed:
Mar 18, 1991
Appl. No.:
7/670891
Inventors:
Stanislas Vilgrain - Washington DC
John D. Bailey - Alexandria VA
William S. Smith - Baltimore MD
John D. Bailey - Alexandria VA
William S. Smith - Baltimore MD
Assignee:
Vie de France Corporation - McLean VA
International Classification:
A47J 2762, A47J 2700
US Classification:
99483
Abstract:
A sous vide reheating device preferably includes at least two water heating chambers with each chamber having a heating device and a thermostat for controlling the temperature of the water in the chamber. An agitation mechanism is provided to circulate the water in each chamber. Each chamber is preferably divided into a plurality of sub-chambers with each sub-chamber having an associated timer to measure the amount of time elapsed for that sub-chamber. The device may include a plate storage and warming mechanism and has a work space for preparing the sous vide foods for service to a consumer.