ROBERT DALE BELL, PAC
Nursing at Hospital Dr, Columbia, MO
License number
Missouri 111902
Category
Nursing
Type
Surgical
Address
Address
1 Hospital Dr, Columbia, MO 65212
Phone
(573) 882-4908
(573) 884-5184 (Fax)
(573) 882-2259
(573) 884-5184 (Fax)
(573) 882-2259
Personal information
See more information about ROBERT DALE BELL at radaris.comName
Address
Phone
5169 Cates Ave, Saint Louis, MO 63108
511 Deepwater Ct, Saint Charles, MO 63303
507 E Madison St, Hayti, MO 63851
5323 S Main Ave, Morrisville, MO 65710
Professional information
Surgical Critical Care/Trauma Instructor At University Of Missouri Columbia
Position:
Surgical Critical Care/Trauma Instructor at University of Missouri Columbia
Location:
Columbia, Missouri Area
Industry:
Hospital & Health Care
Work:
University of Missouri Columbia
-
Surgical Critical Care/Trauma Instructor
Robert D Bell, Columbia MO
Specialties:
Surgical Assistance
Address:
1 Hospital Dr, Columbia 65212
(573) 882-4908 (Phone), (573) 884-5184 (Fax)
(573) 882-4908 (Phone), (573) 884-5184 (Fax)
Languages:
English
Hospitals:
1 Hospital Dr, Columbia 65212
University of Missouri Hospital and Clinics
1 Hospital Dr, Columbia 65212
University of Missouri Hospital and Clinics
1 Hospital Dr, Columbia 65212
Robert Dale Bell, Columbia MO
Specialties:
Physician Assistant
Address:
1101 Hospital Dr, Columbia, MO 65212
Food Processing Oven
US Patent:
4065659, Dec 27, 1977
Filed:
Jan 9, 1976
Appl. No.:
5/647875
Inventors:
Ronald E. Yount - Boonville MO
Robert A. Bell - Columbia MO
Robert A. Bell - Columbia MO
Assignee:
McGraw-Edison Company - Elgin IL
International Classification:
F27D 1102
US Classification:
219398
Abstract:
The disclosed cooking device has a cooking cavity with an access opening and a door for closing same, and has a rack in the cavity to support the food to be cooked. The device has electric heating elements in the cavity, and control means that energize the heating elements approximately 10 to 45% of potential high level heat outputs thereof. The total power input of the low level energized heating elements is in the range of 15 to 30% maximum and thus provides heating of air in the cavity only to within the range of 220. degree. to 300. degree. F maximum, without food load, and at a low rate so that the cavity air temperature generally will only exceed the temperature of the food by 20. degree. to 50. degree. F aproximately during a sustained cooking cycle. This low temperature method of cooking does not require personal tending to the food and minimizes the chances of burning the food.