Hamburger bun toasting equipment

Abstract

Abstract EQUIPMENT IS PROVIDED TO UNIFORMLY TOAST HAMBURGER BUNS REQUIRING ONLY ONE "SETTING" OF TOP AND BOTTOM HALVES OF BUNS DURING NEARLY SIMULTANEOUS MULTIPLE PREPARATION OF HAMBURGERS DURING A SPECIFIC COOKING RUN. TOP HALVES ARE ARRANGED WITH THEIR INTERIOR FACE DOWN ON A HEATED TOASTING GRILL AND ALL HALVES ARE UNIFORMALLY COMPRESSED BY A LID CLOSING TO A PRESET BUN SURFACE COMPRESSIVE POSITION. NEARBY, BOTTOM HALVES ARE ARRANGED WITH THEIR INTERIOR FACES UP ON A STURDY TRAY. THIS TRAY THEREAFTER IS MOVED ON A BIAS INTO A UNIFORMALLY PARALLEL PRESET BUN FACE COMPRESSING CONTACT ABOVE WITH A HEATED TOASTING GRILL PLATE. AFTER RESPECTIVE TIMED TOASTING PERIODS EACH ARRANGEMENT OF TOASTED HALVES IS READY FOR PREPARATION OF A RESULTING TOASTED BUN HAMBURGER. BOTTOM HALVES ON THE STURDY TRAY ARE MOVED CLEAR ON A BIAS OF THE ABOVE HEATED TOASTING GRILL PLATE. TOP HALVES ARE MOVED TO HAMBURGER PATTIES ON AN ADJACENT COOKING GRILL. RESPECTIVE COMBINED TOP HALVES AND HAMBURGER PATTIES ARE TRANSFERRED AS A "HANDLING UNIT" TO BOTTOM HALVES COMPLETING A TRAY FULL OF "READY TO SERVE" HAMBURGERS. SELECTIVELY, DURING THIS "MINIMAL HANDLING" OF THE PRINCIPAL COMPONENTS, I.E. TWO BUN HALVES AND THE MEAT PATTIE, ONIONS, RELISH AND DRESSING ARE ADDED IN ACCORDANCE WITH SPECIFIC ORDERS WITHOUT UPSETTING THESE MINIMAL BUN HANDLING STEPS.

Inventors

• 👤 Leonal P Gardner

Bibliographic Details