Jimmy A Demars

6627241, Sep 30, 2003

Mar 27, 2002

10/108018

Jimmy A. DeMars - Hugo MN
Gregory C. Vargas - White Bear Lake MN
Robert F. Meyer - Maple Grove MN
Michael A. Gattie - Murfreesboro TN

The Pillsbury Company - Minneapolis MN

A21C 908

426512, 994507, 118 25, 118313, 222252, 222330, 425113, 425308, 425382 R, 426516

A food product depositor system utilizes a food product depositor device. Preferably, the food product depositor device includes at least one food product depositor module. In an embodiment, the food product depositor module may include mating features and a plurality of food product depositor modules may be assembled by the mating features to form the food product device. Preferably, the food product depositor module includes a supply port, a rotor positioned within a cavity, at least one sliding vane, and a discharge port. In an embodiment, the food product depositor module includes a cutoff device. Additionally, the present invention is also directed to methods of processing food products by way of such an apparatus.

7306444, Dec 11, 2007

Apr 22, 2003

10/421484

Thomas E. Heinzen - Burnsville MN, US
James W. Finkowski - Andover MN, US
Jimmy A. Demars - Hugo MN, US

General Mills Cereals, LLC - Minneapolis MN

A21C 11/00
A21B 1/48

425 89, 425371, 99353

The present invention is directed to methods and apparatuses for processing food products and utilizes a series of guides for moving platens through several operative zones to press a food product intermediate. In particular, the present invention relates to an apparatus and method for forming generally flat dough products such as tortillas, taco shells, snacks and the like by gradually pressing a dough intermediate between movable platens that are disposed on concentric, endless belts.

20040146616, Jul 29, 2004

Jan 29, 2003

10/353832

James Thorson - Scandia MN, US
Jimmy DeMars - Hugo MN, US
Douglas Maniak - Ramsey MN, US

A23L003/00

426/238000

A method of modifying at least one surface of a food product, including the steps of conveying a food product having a first surface along a travel path, urging a first contact element against the first surface of the food product while conveying the food product past the contact element along the travel path, and applying ultrasonic energy to the first contact element while it is being urged against the first surface of the food product, thereby modifying the first surface of the food product. The method may more specifically include the ultrasonic energy being applied to the first contact element at a frequency that modifies the first surface of the food product such that the first surface of the food product that has been conveyed past the contact element is smoother than the first surface of the food product before it is conveyed past the contact element.

20040219271, Nov 4, 2004

May 1, 2003

10/427754

Larry Belknap - Maple Grove MN, US
Jimmy Demars - Hugo MN, US
James Thorson - Scandia MN, US

A21D010/00

426/549000

Uniquely shaped baked bread dough products may be made by a continuous extrusion and molding process. The shaped baked bread dough product optionally may additionally be provided with a filling. Shaped bread products preferably have a precision reproducible shape comprising flat and/or curvilinear surfaces corresponding to the shape of a mold, wherein all exposed surfaces of two such bread products are the same in dimension and without visible flaw. The products preferably are uniform in density. In another aspect of the present invention, food products are provided with surprisingly complex shape features that are unexpected in bread products.

53824415, Jan 17, 1995

Apr 16, 1993

8/049265

Ronald R. Lentz - Wayzata MN
Peter S. Pesheck - Brooklyn Center MN
George R. Anderson - Minneapolis MN
Jimmy DeMars - Hugo MN
Thomas R. Peck - Vadnais Heights MN

The Pillsbury Company - Minneapolis MN

A21D 600

426241

The present invention includes a method of selectively heating, comprising the step of providing a source of radiation capable of delivering at least 60% of its power in a selected wavelength band, and exposing the food to the radiation for an amount of time sufficient to heat beneath a surface.

57274517, Mar 17, 1998

Mar 13, 1997

8/816901

Jimmy A. DeMars - Hugo MN

The Pillsbury Company - Minneapolis MN

A23L 101
A23L 332
A47J 3700
A47J 3704

99386

A conveyorized commercial broiler apparatus has upper and lower burners above and below the conveyor for broiling meat products carried on the conveyor. A plurality of perforated sheet grids are provided to control flame flare-ups and cause the fat that may drip onto the perforated sheets to be vaporized and quickly and cleanly burn prior to pyrolization. The perforated sheets are selected to be low thermal mass, and thus relatively thin and perforated to a point where they have preferably between 25% and 75% open area. The perforated sheets are positioned in selected locations to control combustion and vaporization of fat rendered from the meat product being broiled.

41982762, Apr 15, 1980

Jun 24, 1977

5/810552

Ralph F. Johnson - Crystal MN
Jimmy A. DeMars - Blaine MN

The Henkel Corporation - Minneapolis MN

B01D 306
C07J 900
B01D 122

203 6

This invention describes a method for thermally stabilizing sterols to permit economic recovery of the sterols present in a sterol containing source material, said sterol containing source material having a Friedel-Crafts Catalyst present therein is rapidly distilled to recover a sterol as distillate.

54456746, Aug 29, 1995

Jun 16, 1994

8/260555

Jimmy A. DeMars - Hugo MN

The Pillsbury Company - Minneapolis MN

B05C 500

118669

A fluid dispenser for use in consistently depositing relatively thick and lumpy materials onto receiving surfaces which employs a supply path to a plurality of pump/valve combinations and a feedback pressure line to assure an adequate pressure at the point of deposit. There are positive displacement pumps which operate continuously through the plurality of valves with an additional feedback path to assure constant flow of the material.