ASSIGNMENT

Assignment



Abstract

A precision temperature cooking system for cooking food goods in a facility includes a vacuum packaging implement to collection the food goods in vacuum-sealable luggage, and a heated water bath or a heated water circulator to continue a water bath at a cookery temperature that is significantly similar to a hoped final temperature of a core piece of the food goods, and a chilling/freezing system to blast-chill or flash-freeze the food goods cooked by the water bath, and a refrigerated storage implement to receive and store the cooled with ice food goods from the blast-chiller, and a high-temperature completing constituent configured to impart a hoped attainment to the into the open of the cooked food product.

Assignment



Claims

1. A precision temperature cooking system for food products, comprising: a vacuum packaging device configured to package the food products in vacuum-sealable bags; at least one of a heated water bath and a heated water circulator configured to maintain a water bath at a cooking temperature that is substantially equal to a desired final temperature of a core portion of the food products; a chilling device configured to chill or freeze the food products cooked by the water bath; a refrigerated storage device configured to receive and store the frozen food products from the chilling device; and a high-temperature finishing component configured to impart a desired appearance to the outside of the food product.

2. The system of claim 1 wherein the vacuum packaging device and the heated water bath and the chilling device and the refrigerated storage device and the high temperature finishing component are packaged into a single enclosure to form a precision temperature cooking suite.

3. The system of claim 1 wherein the water bath is also operable to regenerate the food products to the desired final temperature following removal of the food products from refrigerated storage device.

4. The system of claim 3 wherein the cooking temperature and the desired final temperature are substantially within a range of 50.degree. C. to 90.degree. C.

5. The system of claim 4 wherein the high temperature finishing component is selected from the group consisting of a plancha, a griddle, a grill, an oven, a combi-oven, a rotisserie, a broiler, and a deep fryer.

6. The system of claim 1 further comprising an ingredient control center, the ingredient control center including a user interface device configured to display ingredients for packaging with the food products.

7. A method of operating a precision temperature cooking system for cooking food products in a facility, comprising: identifying a scope of food products to be served by the facility ;obtaining and preparing the food products to be served in the facility by sourcing the food products, providing separate areas on a work surface for raw food products and cooked food products, and for cleaning the food products; vacuum packing the food products with other ingredients, labeling the food products with a packaging date, an expiration date, and an identification of the food product; blast-chilling the food products to a desired storage temperature and then ...