Oklahoma Patent of the Month – December 2022
If you have ever tried to bread chicken at home, you know just how quickly the batter causes the breading to clump together. Removing these clumps requires constant sifting. This issue remains prevalent when you scale up to industrial scale food processing. Most food processors use a breading and sifting station of some form, but these are often limited in configuration and cause discomfort to any operator who isn’t the right height. Taller operators must hunch over while shorter operators may have to reach more.
AyrKing, LLC, a food preparation specialist, has been working to optimize food preparation processes and the ergonomics of these actions since 1972. The company has recently been granted a patent for an ergonomic breading and sifting station that can adapt to nearly any operator. The design further minimizes the footprint of the station, ensuring it fits in with any kitchen.
The design has an adjustable table which can raise and lower to match the operator’s height. Furthermore, the accessory pan, dip pot, and breading lug can be reconfigured to suit both left and right-handed operators. Each accessory is designed so that their height and position can be adjusted, creating customizable ergonomics. An automated sifter also ensures the breading mixture is continuously sifted, forming fewer clumps and wasting less product and time.
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The Research & Experimentation Tax Credit (or R&D Tax Credit), is a general business tax credit under Internal Revenue Code section 41 for companies that incur research and development (R&D) costs in the United States. The credits are a tax incentive for performing qualified research in the United States, resulting in a credit to a tax return. For the first three years of R&D claims, 6% of the total qualified research expenses (QRE) form the gross credit. In the 4th year of claims and beyond, a base amount is calculated, and an adjusted expense line is multiplied times 14%. Click here to learn more.
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