John Swartley97 Gorham Rd, Fairfield, CT 06430

2008019, Aug 21, 2008

Jan 25, 2008

12/011473

John S. Swartley - Fairfield CT, US
Bradley C. Palmer - Old Greenwich CT, US

B01D 61/14
B01D 21/30
C02F 1/00

210650, 210137, 210741

An inexpensive device for removing microorganisms from drinking water includes an Ultrafiltration membrane filter equipped with a pressure regulating mechanism to supply purified water to a suitable low-pressure reservoir equipped with a bi-directional hydrophobic membrane vent filter having a 0.01-0.05-micron pore size. The purified water may be supplied to the storage reservoir at a static pressure in the range of 1 to 8 pounds per square inch.

4390551, Jun 28, 1983

Feb 9, 1981

6/232764

John S. Swartley - Westport CT
Suren Der Avedisian - Norwalk CT

General Foods Corporation - White Plains NY

B65B 2908
H05B 300
F27D 1100
B65D 8134

426107

An arrangement for allowing comestible products to be conveniently heated in a disposable pouch. A kitchen utensil is constructed with a top rim shaped to support the disposable pouch containing a packaged comestible. The disposable pouch has an outer periphery at least as large as that defined by the top rim of the utensil such that the pouch is supported by the top rim of the utensil while it is being heated therein. In a first embodiment, an electrical heating element is provided as an integral part of the base of the utensil, while in a second embodiment a cover for the utensil also has an electrical heating element constructed as an integral part thereof. In several embodiments, the pouch has one or more electrical contacts to complete circuits to the heating elements such that the latter cannot be activated until a pouch is properly placed on the utensil.

4622231, Nov 11, 1986

Oct 3, 1985

6/783550

John S. Swartley - Westport CT

Idea Network Company, Inc. - Westport CT

A23L 100
A47J 3700

426438

Disclosed are an improved method and apparatus for heating which enables rapid heating of foods to obtain any one of a number of textures. A fried taste, texture and appearance can be achieved without using large amounts of oil or encountering the other disadvantages of frying. According to a preferred embodiment, the form of the apparatus is employed to fry foods using a heat exchange fluid comprising air containing dispersed cooking oil or fat, which performs the disclosed method. A cooking chamber is provided having a reservoir at a low point capable of holding cooking oil. The oil is dispersed into the closed heating chamber as a convective air flow is established within the heating chamber. A rotating support holds the food about an axis accentrically positioned from the axis of an impeller means which disperses the oil or fat and creates a positive flow of air within the chamber, to uniformly contact and fry the food.

4581989, Apr 15, 1986

Mar 1, 1984

6/585308

John S. Swartley - Westport CT

Idea Network Company, Inc. - Westport CT

A47J 3700

99346

Disclosed are an improved method and apparatus for heating which enables rapid heating of foods to obtain any one of a number of textures. A fried taste, texture and appearance can be achieved without using large amounts of oil or encountering the other disadvantages of frying. According to a preferred embodiment, the form of the apparatus is employed to fry foods using a heat exchange fluid comprising air containing dispersed cooking oil or fat, which performs the disclosed method. A cooking chamber is provided having a reservoir at a low point capable of holding cooking oil. The oil is dispersed into the closed heating chamber as a convective air flow is established within the heating chamber. A rotating support holds the food about an axis accentrically positioned from the axis of an impeller means which disperses the oil or fat and creates a positive flow of air within the chamber, to uniformly contact and fry the food.

4439459, Mar 27, 1984

Mar 8, 1982

6/356229

John S. Swartley - Westport CT

A23L 100
A47J 3700
A21B 100

426438

Disclosed are an improved method and apparatus for convection heating which enables rapid heating of foods to obtain a fried taste, texture and appearance without using large amounts of oil or encountering the other disadvantages of frying. According to a preferred embodiment of the apparatus which performs the disclosed method, a cooking chamber is provided having a reservoir at the bottom capable of holding cooking oil or other liquid heat exchange medium. The oil is continuously dispersed into the heating chamber which is preferably closed and sealed as a convective air flow is established within the heating chamber by either rotating a foraminous support which holds the food or by causing a positive flow of air within the chamber by means of air circulating means. Because the heat transfer capability of the convective heating is improved by maintaining a dispersion of liquid heat exchange medium within the air, the heating capability of the apparatus is improved as compared with conventional convective heating. Because of the intimate contact of the hot oil and the rapid cooking, a characteristic fried texture and flavor is achieved.

2020007, Mar 12, 2020

Nov 15, 2017

16/349904

- Mountain House CA, US
Anil D. Jha - San Francisco CA, US
John S. Swartley - Fairfield CT, US
Edward Arthur Smallhorn - Dartmouth, CA

B01D 1/14
B01D 3/34
B01D 5/00
C02F 1/28
C02F 1/32
C02F 1/42

A system for generating potable water from source water contains an enclosed vessel, a heating unit, an air distributor, a condenser, and a collection vessel. A method for generating potable water from source water includes heating ambient air, bubbling heated air through source water producing saturated air, cooling the saturated air producing potable water, and collecting the potable water. A method of removing contaminants from ambient air includes heating ambient air, bubbling the heated air through source water to produce treated air and contaminant rich water, discharging the treated air, and discharging the contaminant rich water.