Abstract: A stackable unit includes at least one cell for carrying a foodstuff during cooking. The cell includes a pressing structure for causing pressing of a foodstuff contained in a corresponding cell of a second identical stackable unit of a lower rank, the stackable unit including a support structure for seating the stackable unit on the second identical stackable unit and a centering structure for laterally positioning the stackable unit during stacking thereof on the second identical stackable unit such that the stackable unit can be disposed vertically in line with the second stackable unit. During stacking, a guidance structure guides the stackable unit onto the second identical stackable unit in at least one plane containing the vertical stacking direction.

Abstract: The present invention concerns a mold table for food products comprising at least one longitudinal conduit that can be closed by a cover. Each conduit has a variable cross section that defines at least one cavity that forms a mold for the food products.

Abstract: A stackable unit includes at least one cell for carrying a foodstuff during cooking. The cell includes a pressing structure for causing pressing of a foodstuff contained in a corresponding cell of a second identical stackable unit of a lower rank, the stackable unit including a support structure for seating the stackable unit on the second identical stackable unit and a centering structure for laterally positioning the stackable unit during stacking thereof on the second identical stackable unit such that the stackable unit can be disposed vertically in line with the second stackable unit. During stacking, a guidance structure guides the stackable unit onto the second identical stackable unit in at least one plane containing the vertical stacking direction.

Abstract: A pressing mold for receiving a foodstuff, such as ham pieces, as it is being cooked and pressed in a hermetically sealed wrap, comprises a cover to press the foodstuff being cooked and to allow the foodstuff to expel an exudate. The mold comprises at least one transverse partition bounding, inside the mold, a main pouch of the wrap. The main pouch carries the foodstuff. The wrap includes at least one lateral pouch connected to the main pouch by a bridge including passages through which the exudate flows during cooking. The lateral pouch fits into a space in the mold between the partition and an end wall of the mold. A space is provided between the upper edge of each partition and a cover of the mold. The space is such as to prevent pinching of the passages during cooking and pressing of the foodstuff.

Abstract: The invention relates to a set of baking moulds for food products such as hams, including a plurality of moulds mounted on a support frame (5, 6), each mould comprising a trough (2) with a generally U-shaped transverse section in order to form a bottom (13) and two side walls (4). The top edges of the side walls (4) form folded flaps (7), the adjacent flaps of the two troughs (2) being connected together.

Abstract: A method for assembling a rigid industrial food-cooking container is disclosed wherein metal sheets respective recesses and projecting elements are first assembled and then shaped to a specific predetermined geometry for receiving the industrial food and the sheets temporarily connected and assembled at right angles, and welded or brazed to cover the entire contact surface between the sheets to provide a leak proof container for the industrial cooking of the food.

Abstract: The present invention concerns a mold table for food products comprising at least one longitudinal conduit (10) that can be closed by a cover (20), the said mold table being characterized therein that the said or each conduit (10) has a variable cross section so as to define at least one cavity (50) that forms a mold for the said food products.

Abstract: A rigid support structure comprising a plurality of beams having slots, a plurality of holding elements having a plurality of tabs extending therefrom, each of the tabs including a slot complementary to said slots in said beams, said holding elements being mounted on said beams with said tab slots engaging said beam slots; wherein two tabs are received in at least one of said beam slots.

Abstract: The invention relates to a set of baking moulds for food products such as hams, including a plurality of moulds mounted on a support frame (5, 6), each mould comprising a trough (2) with a generally U-shaped transverse section in order to form a bottom (13) and two side walls (4).

Abstract: Foodstuffs are cooked by soaking in a hot liquid followed by a soaking in at least one cold liquid. A tank or a plurality of cooking tanks is provided with a liquid inlet, a heating unit for obtaining hot liquid, a refrigeration unit for obtaining cold liquid and filling pipes for conveying the liquids to the respective inlets of the tanks. The installation has reversible pumps, each designed to permit the liquids to flow in a tank in the direction of the inlet and to permit the liquid to return from the tank inlet, via one of the filling pipes and in the direction of the units.

Abstract: A pressing device comprised of stackable moulds for cooking and shaping hams into an oval cross-section. Each mould comprises transverse sides, longitudinal sides, crosspieces extending between the longitudinal sides, and a plurality of fixed troughs extending between the transverse sides. Below each trough (3), there is suspended from the transverse sides, a cover which is formed by a longitudinal plate, two end plates and two longitudinal sides. The end plates of the cover can slide against the faces of the transverse sides, each end plate being furnished with longitudinal pins which are directed toward vertical slots positioned along the transverse sides. Finally, a spring is disposed and compressed between the cover and the base of the trough.

Abstract: A machine for heating, packaged or non-packaged foodstuffs. It comprises a plurality of cooking tanks (1 to 4), a central heater for hot liquid (5), a central chilling plant for cold liquid (6) and an assemblage of liquid distribution pipes and liquid conveyor pipes.The main heating tank (5) and cooling tank (6) are located at a height clearly above the cooking tanks (1 to 4) and associated with each is a distribution pipe (14 or 15) connected to its exit (S5 or S6) and a collecting pipe (10 or 11) connected to its exit (E5 or E6). Each cooking tank (1) is provided with a descending pipe (20.1) connected to each distribution pipe (14 or 15) via an electric valve (14.1 or 15.1) and with an ascending pipe (21.1) connected to each collecting pipe (10 to 11) via an electric valve (10.1 or 11.1). A flow control valve (23.1) is located in series on the descending pipe (20.1) which is connected to the entry (E1) of the said cooking tank (1), the overflow of which (S1) is connected the entry of a pump (27.

Abstract: A procedure for processing meat to tenderize it and/or improve its texture and its appearance during storage or preservation, characterized by the steps of introducing the meat into an enclosure, placing it under vacuum, pressurizing it to a pressure above atmospheric pressure with a compressed gas, which is preferably sterile, and then returning the enclosure to atmospheric pressure.

Abstract: The process for cooking meat products in containers comprises five phases:(a) putting a heat transporting liquid in contact with the products in their containers,(b) remove the heat transporting liquid and let the products in their containers cool to a predetermined value,(c) putting a heat transporting liquid in contact with the products,(d) leaving the heat transporting liquid in contact with the products, the difference between the ambient temperature and the core temperature of the products being constant, and(e) maintaining the ambient temperature constant until the desired core temperature is achieved.

Abstract: In the cooking process, in particular that of hams, the heat carrying fluid is put in contact with moulds (15) for a relatively short period of time, then removed for a relatively long period of time. This cycle is reproduced a certain number of times until the desired temperature is attained at the heart of the product. The cooking installation to carry out the process comprises a number of thermally isolated enclosures (1.1 to 1.n) containing stack of filled ham moulds (15), a heat carrying fluid heating station (2), a network of conducts (5, 10) between the enclosures (1.1 to 1.n) and the heating station (2), pumping apparatus (9, 14) and valves (8.1 to 8.n and 13.1 to 13.n) installed on the network or conducts (5, 10) to selectively fill one enclosure with heat carrying fluid from the heating station (2) or empty an enclosure into the heating station (2), and control means (4) to control the pumping apparatus (9, 14) and the valves (8.1 to 8.n and 13.1 to 13.n).

Abstract: A meat pickling method whereby meat pieces are placed in a container with brine, the container is pressurized with nitrogen gas and rotated. Subsequently, a vacuum is applied to the interior of the container and then the container is swept with nitrogen gas. Atmospheric pressure is then established in the container, the rotation stopped and the meat removed.