Sang Hoon Chun

US Patent:

7885521, Feb 8, 2011

Filed:

Mar 1, 2007

Appl. No.:

11/712784

Inventors:

Bruce G. Feinberg - Batavia IL, US
Matthew P. Rollins - Hanover Park IL, US
Sang Hoon Chun - Alpharetta GA, US

Assignee:

Restaurant Technology, Inc. - Oak Brook IL

International Classification:

F24H 9/20

US Classification:

392463, 99403, 392441

Abstract:

A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0. 0375 to about 0. 1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0. 1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5. 5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0. 0026 to about 0. 007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover. Automated intermittent filtration is employed in the device and method that can include monitoring the elapsed time since the last filtration of the cooking oil, monitoring the amount of food by number of batches or by weight of food product cooked in the oil since the last filtration, and filtering the oil when a predetermined threshold value is reached based on the elapsed time since the last filtration and the amount of food cooked.

US Patent:

7900329, Mar 8, 2011

Filed:

Apr 28, 2006

Appl. No.:

11/413745

Inventors:

Sang Chun - Alpharetta GA, US

Assignee:

Restaurant Technology, Inc. - Oak Brook IL

International Classification:

B23P 19/04

US Classification:

29278, 29270

Abstract:

An apparatus and method for changing a spatula blade is provided. The apparatus has a restraining element for engaging the blade to restrain the blade on a blade support surface. A restraining member is movable from a first position spaced from the blade support surface, and a second position for limiting movement of the blade while restrained by the restraining element at the blade support surface. To remove a blade from a spatula body, the restraining member is moved to the second position. In the second position, movement of the blade is limited to prevent disengagement from the restraining element. A force is applied to the spatula body to separate the body from the blade. To install a blade to a spatula body, the blade is restrained by the restraining element and the restraining member and the spatula body is advanced toward the blade to mount the blade to the body.

US Patent:

8111979, Feb 7, 2012

Filed:

Feb 7, 2011

Appl. No.:

12/931704

Inventors:

Bruce G. Feinberg - Batavia IL, US
Matthew P. Rollins - Hanover Park IL, US
Sang Hoon Chun - Alpharetta GA, US

Assignee:

Restaurant Technology, Inc. - Oak Brook IL

International Classification:

F24H 9/20
H05B 1/02

US Classification:

392463, 99403, 99408

Abstract:

Automated intermittent filtration is employed in the device and method that can include monitoring the elapsed time since the last filtration of the cooking oil, monitoring the amount of food by number of batches or by weight of food product cooked in the oil since the last filtration, and filtering the oil when a predetermined threshold value is reached based on the elapsed time since the last filtration and the amount of food cooked.

US Patent:

8133520, Mar 13, 2012

Filed:

Mar 1, 2007

Appl. No.:

11/712711

Inventors:

Bruce G. Feinberg - Batavia IL, US
Matthew P. Rollins - Hanover Park IL, US
Sang Hoon Chun - Alpharetta GA, US

Assignee:

Restaurant Technology, Inc. - Oak Brook IL

International Classification:

A23L 1/01

US Classification:

426438, 426302, 426417, 426441

Abstract:

A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0. 0375 to about 0. 1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0. 1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5. 5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0. 0026 to about 0. 007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

US Patent:

8613144, Dec 24, 2013

Filed:

Mar 9, 2010

Appl. No.:

12/661026

Inventors:

Sang Chun - Alpharetta GA, US

Assignee:

Restaurant Technology, Inc. - Oak Brook IL

International Classification:

B26B 3/00

US Classification:

30169, 30337, 30339, 30351

Abstract:

A spatula having a body with a top working surface and a bottom surface is provided. The spatula body also includes a first end and a second end opposite to the first end. A handle is mounted to the first end of the body and the body has a first mounting member depending from the spatula body proximate the second end of the spatula body. The mounting member has an interior for receiving a mounting portion of the spatula blade and a second open end opposed to the first open end. The spatula body includes an opening in the body for cleaning the mounting member. A blade is provided for the spatula. The blade has a front section having a top surface and a bottom surface. At least a first spring tab extends rearwardly of the front section. The spring tab has a concave surface for one of its top and bottom surfaces.

US Patent:

20070251099, Nov 1, 2007

Filed:

Apr 28, 2006

Appl. No.:

11/413235

Inventors:

Sang Chun - Alpharetta GA, US

Assignee:

Restaurant Technology, Inc. - Oak Brook IL

International Classification:

B26B 3/00

US Classification:

030169000

Abstract:

A spatula having a body with a top working surface and a bottom surface is provided. The spatula body also includes a first end and a second end opposite to the first end. A handle is mounted to the first end of the body and the body has a first mounting member depending from the spatula body proximate the second end of the spatula body. The mounting member has an interior for receiving a mounting portion of the spatula blade and a second open end opposed to the first open end. The spatula body includes an opening in the body for cleaning the mounting member. A blade is provided for the spatula. The blade has a front section having a top surface and a bottom surface. At least a first spring tab extends rearwardly of the front section. The spring tab has a concave surface for one of its top and bottom surfaces.

US Patent:

20080213446, Sep 4, 2008

Filed:

Mar 1, 2007

Appl. No.:

11/712817

Inventors:

Bruce G. Feinberg - Batavia IL, US
Matthew P. Rollins - Hanover Park IL, US
Sang Hoon Chun - Alpharetta GA, US

International Classification:

A47J 37/12
A23D 9/00
C11B 13/00
A23L 1/01

US Classification:

426417, 426438, 99330, 99336

Abstract:

A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.Automated intermittent filtration is employed in the device and method that can include monitoring the elapsed time since the last filtration of the cooking oil, monitoring the amount of food by number of batches or by weight of food product cooked in the oil since the last filtration, and filtering the oil when a predetermined threshold value is reached based on the elapsed time since the last filtration and the amount of food cooked.An automated device and method for maintaining a level of oil in a fry vat having a volume includes sensing the level of oil in the vat. When the sensed level of oil in the vat is less than or equal to a first predetermined level, replacement oil is automatically added to the fry vat, typically when at ambient temperature at a low average flow rate in the range of about 0.008 to about 0.08 gallons per minute per gallon of the oil present in the vat at the first predetermined level. The low average flow rate of added oil avoids a temperature drop of more than 15 F., 10 F. or 5 F. in the bulk oil present in the fry vat as result of adding the oil as desired.

US Patent:

20090202692, Aug 13, 2009

Filed:

Feb 11, 2008

Appl. No.:

12/069535

Inventors:

Sang Hoon Chun - Alpharetta GA, US

International Classification:

A23L 1/22
A47G 19/24
A47G 19/30

US Classification:

426442, 2221421, 222565

Abstract:

A seasoning dispenser is provided having a container for containing a quantity of a seasoning mixture, preferably salt and pepper particles and an anti-streaming agent. The dispenser has an upper chamber in communication with a lower chamber. The upper chamber is used for storing a bulk quantity of seasoning mixture. The lower chamber dispenses the seasoning mixture through at least one opening. The lower chamber has a headspace. A method of using the seasoning dispenser is provided where the dispenser is moved up and down over a food item.