Abstract: A multi-stage continuous liquid chilling system for chilling particulate food product with a chilling liquid. Particulate product is conveyed through a rotating drum as vanes inside the drum control and move the product from the inlet towards the outlet. As the product is conveyed it is tumbled and mixed with the chilling liquid in a succession of processing sections, each including a flood portion and a drain portion. In both sections the food product is exposed to a spray of chilled liquid, which Is drained off and used in an earlier stage in the processing cycle. While product is moved from the inlet to the outlet of the drum the chilling liquid is pumped in the opposite direction with a series of transfer pumps each connected to the drain sections in each chilling zone.

Abstract: A method and apparatus for rapidly chilling liquid or slurried food products through a two-stage sequence of jacket cooling followed by vacuum chilling. Slurry and liquid food products heated in a batch are chilled by first employing a chilled liquid flowing through a double walled jacket (22) surrounding the vessel chamber (17). When the food product reaches a temperature at which jacket cooling becomes inefficient, this is followed by pulling a vacuum in the space above the product to vacuum cool the product to the desired chilled temperature.

Abstract: A cryogenic control system measures rotational resistance in a cryogenic food mixing machine such as a vacuum tumbler or agitator blender to determine by test the length of time it takes from the start of chilling to reach the maximum energy level T.sub.me, and the length of time it takes to chill the product to the desired forming point stiffness T.sub.f, to establish a ratio T.sub.f /T.sub.me for that product and batch size. This ratio can then be used for subsequent cycles, regardless of cryogenic flow rate, to determine the optimum product chilling point.

Abstract: A cryogenic control system measures product temperature in a cryogenic food mixing machine such as a vacuum tumbler or agitator blender to determine the time it takes for the product to be chilled down to the point where the first cells of product start to freeze, and then stop the addition of cryogenic after a number of seconds beyond this point. By measuring the length of time it takes to chill the product down to the freezing point temperature, the proper forming point can be programmed as a multiple of this time.

Abstract: A vacuum tumble mixer is provided with a hollow drive shaft at one end thereof. The hollow drive shaft provides access by means of a probe to the cylindrical center section of the vacuum tumble mixer in order to inject the ingredients to be mixed, to introduce cooling material such as liquid nitrogen or carbon dioxide, and finally to permit cleaning fluids to be circulated about the interior of the tumbler while the tumbler is rotating. The use of the hollow shaft greatly improves the efficiency and operation of the tumbler for vacuum massaging and tumble chilling of meat, poultry, seafood and other products that are mixed at the commercial level.

Abstract: Improved methods of operating batch or continuous blenders 10 having tub (11) and two agitators (17 and 18) extending parallel to each other, each agitator having horizontal shaft (19) and agitator ribbon (21) wound helically around the shaft. For batch-blending, the two agitator ribbons are wound in the same direction around the shafts, and the shafts are rotated in opposite directions for folding the product into the middle of the tub for mixing. The agitators are periodically reversed in direction of operation to prevent the build-up of product at end corners (36 and 37) of the tub and the consequent mechanical breakdown of ingredients which has occurred with previous blenders. For continuous blending to be carried out in a tub with twin agitators, the agitator ribbons are wound in opposite directions on their shafts. The agitators are rotated in opposite directions to fold the product into the center of the tub for mixing, with both agitators moving the product in the same direction lengthwise in the tub.

Abstract: An improved vacuum tumble mixer (10) is provided, the mixer having a horizontal drum (11) with a cylindrical mid-section (12), frusto-conical or dished entry and discharge ends (13, 14), and entry and discharge openings (16, 17) axially into the ends, the drum (11) being rotatable in one direction to tumble products therein and rotatable in the other direction to discharge the contents from the dischage opening. A plurality of primary vanes (26) are secured helically to the interior of the mid-section (12) of the drum, the primary vanes having radial tumbling surfaces (27) to tumble the product and to move the product gently towards the entry end of the drum, the vanes (26) having opposed channel-shaped discharge surfaces (28) which progressively increase in height to convey the products in the drum to discharge chutes (31) that extend helically along the discharge end (14) of the drum to the discharge opening (17). A chilling system (50) can be provided with one or more CO.sub.

Abstract: A continuous mixer having a series of end-to-end mixing compartments each with two parallel shaft-driven agitator ribbons arranged for folding a product into the middle and for end-to-end mixing, as in a batch mixer. As the product is being mixed in each compartment it is gradually and continuously transferred at a controlled rate to the next compartment for further mixing. The completely mixed product in the last compartment is discharged continuously at a rate substantially equal to the rate of transfer between compartments. The mixer has steam jackets for heating each of the compartments so that the mixer may be used for cooking. By adjusting the steam pressure, the amount of heat going into each compartment can be controlled to suit the heating requirements of a variety of products. For example, the compartments may be heated to progressively higher temperatures to prevent burn on.

Abstract: Improved methods of operating batch or continuous blenders (10) having a tub (11) and twin agitators (17,18) extending parallel to each other, each agitator having a horizontal shaft (19) and an agitator ribbon (12) wound helically around the shaft. For batch blending, the two agitator ribbons are wound in the same direction around the shafts, and the shafts are rotated in opposite directions for folding the product into the middle of the tube for mixing. The agitators are periodically reversed in direction of operation to prevent the build-up of product at the end corners (36,37) of the tub and the consequent mechanical breakdown of ingredients which has occurred with previous blenders. For continuous blending to be carried out in a tub with twin agitators, the agitator ribbons are wound in opposite directions on their shafts.