Abstract: An improved continuous process for cooking bacon includes the steps of continuously feeding bacon strips in three or more rows to an inlet of a spiral cooking oven, moving the bacon strips along a spiral path inside the spiral oven, applying a cooking fluid into the spiral oven and through the spiral path, and cooking the bacon strips in the spiral oven to a yield percentage having a mean bandwidth variation not greater than 4.5%. A conveyor belt having variable weaving includes belt openings that are initially larger through an inner side of the belt than through an outer side of the belt, when the belt is straight. When the belt collapses into the spiral configuration, the openings adjust so that the areal size of the openings is similar on both lateral sides of the belt, resulting in more even distribution of cooking fluid and more uniform cooking. By cooking the bacon more uniformly, the product yield can be increased significantly.

Abstract: The present invention relates to a method and a system for determining a set of process parameters of a treatment unit in which unit a product is subjected to a temperature treatment, the method comprising: subjecting a product to an electromagnetic signal before, during and/or after a temperature treatment, wherein said electromagnetic signal is adapted to interact with said product dependent upon the dielectric constant distribution of said product, receiving an electromagnetic signal which has interacted with said product, analysing the received electromagnetic signal in comparison with the transmitted electromagnetic signal and thereby determining a response being dependent upon the dielectric constant distribution of said product and based thereupon determine the temperature (distribution) or water content of the product, and analysing said temperature distribution or temperature of the product or products and based thereupon determining a set of process parameters for a temperature treatment in a treatm

Abstract: A cooking apparatus includes a rapid activation module in communication with a continuous oven. The rapid activation module includes a steam chamber having an inlet and an outlet and a plurality of steam knives disposed at select position within the steam chamber. The steam knives may be selectably adjusted to achieve and maintain a desired level of steam condensation within the steam chamber by isolating a main body of the steam chamber from air and/or vapor infiltration from an associated oven and/or the outside environment.

Abstract: A drum breader and coating recirculation system that includes a spreader positioned at an end of the drum, the spreader having a plurality of angled surfaces to distribute coatings evenly; a screening platform positioned downstream of the spreader having a drive device for imparting straight-line angular displacement to the screening platform; and a drum feed conveyor positioned downstream of the screening platform, the drum feed conveyor having a belt extending at least partially along an upward angle.

Abstract: A cooking oven includes a cooking chamber in fluid communication with respect to a heat exchanger and a conveyor extending through the cooking chamber. A plurality of louvers are connected both above and below the conveyor and adjustably control the air flow between the top of the conveyor and the bottom of the conveyor.

Abstract: A drum breader and coating recirculation system that includes a spreader positioned at an end of the drum, the spreader having a plurality of angled surfaces to distribute coatings evenly; a screening platform positioned downstream of the spreader having a drive device for imparting straight-line angular displacement to the screening platform; and a drum feed conveyor positioned downstream of the screening platform, the drum feed conveyor having a belt extending at least partially along an upward angle.

Abstract: A cooking oven manifold system includes a conveyor extending through a housing and a plurality of air manifolds positioned above and below the conveyor, each air manifold having a pair of sidewalls extending between a back wall and an inlet. A pair of outlet nozzles extend along a length of each air manifold. An angled surface between each pair of outlet nozzles extends along a length of the air manifold. Each air manifold is additionally spaced apart from each adjacent air manifold to create an air gap between sidewalls of adjacent air manifolds.

Abstract: A cooking oven includes a housing that encloses a chamber having an inlet and an outlet. A conveyor extends between the inlet and the outlet and through the chamber. The cooking oven additionally includes an air distribution system positioned in fluid communication with the chamber and a curved heat exchanger positioned in fluid communication with the chamber, the curved heat exchanger directing air from the air distribution system through the chamber.

Abstract: A cooking oven includes a cooking chamber in fluid communication with respect to a heat exchanger and a conveyor extending through the cooking chamber. A plurality of louvers are connected both above and below the conveyor and adjustably control the air flow between the top of the conveyor and the bottom of the conveyor.

Abstract: A cooking oven includes a housing that encloses a chamber having an inlet and an outlet. A conveyor extends between the inlet and the outlet and through the chamber. The cooking oven additionally includes an air distribution system positioned in fluid communication with the chamber and a curved heat exchanger positioned in fluid communication with the chamber, the curved heat exchanger directing air from the air distribution system through the chamber.

Abstract: A cooking oven manifold system includes a conveyor extending through a housing and a plurality of air manifolds positioned above and below the conveyor, each air manifold having a pair of sidewalls extending between a back wall and an inlet. A pair of outlet nozzles extend along a length of each air manifold. An angled surface between each pair of outlet nozzles extends along a length of the air manifold. Each air manifold is additionally spaced apart from each adjacent air manifold to create an air gap between sidewalls of adjacent air manifolds.

Abstract: A process for internally cooking food includes the steps of injecting a condensable cooking fluid into the interior of the food at a plurality of spaced-apart locations, dispersing the cooking fluid within the interior, and condensing the cooking fluid while in direct contact with the interior. The heat of condensation of the cooking fluid releases considerable heat energy useful for either pre-cooking the food to a desired intermediate cooking level, or thoroughly cooking the food. The heat of condensation of the fluid is high enough that only a small amount of condensable cooking fluid is required, per quantity unit of food being cooked. As a result, the food does not become excessively loaded with cooking fluid, and flavorants such as marinade substantially remain within the food. Where the condensable fluid is used for pre-cooking, the cooking may be thoroughly completed by placing the pre-cooked food in a conventional hot air oven.

Abstract: A process for internally cooking food includes the steps of injecting a condensable cooking fluid into the interior of the food at a plurality of spaced-apart locations, dispersing the cooking fluid within the interior, and condensing the cooking fluid while in direct contact with the interior. The heat of condensation of the cooking fluid releases considerable heat energy useful for either pre-cooking the food to a desired intermediate cooking level, or thoroughly cooking the food. The heat of condensation of the fluid is high enough that only a small amount of condensable cooking fluid is required, per quantity unit of food being cooked. As a result, the food does not become excessively loaded with cooking fluid, and flavorants such as marinade substantially remain within the food. Where the condensable fluid is used for pre-cooking, the cooking may be thoroughly completed by placing the pre-cooked food in a conventional hot air oven.

Abstract: The method and apparatus of the invention describes an oven having a housing formed by an enclosure, the enclosure having a cooking chamber in a portion thereof. The oven housing may also include an inlet and outlet positioned in predetermined relationship to the cooking chamber and a conveyor belt on which food products to be cooked are positioned. The conveyor belt travels through the oven housing from the inlet to the outlet and defines over a separate portion thereof a conveyance path through the cooking chamber. The oven further includes at least a source of steam for creating a cooking atmosphere in the cooking chamber. The cooking chamber of the oven is defined at its lower limit by the level of steam within the housing and the inlet and outlet are positioned below this lower limit to maintain the steam within the cooking chamber. In this manner, the escape of steam from the cooking chamber is substantially prevented or controlled.

Abstract: The invention describes a method and apparatus for controlling the temperature of the floor of a cooking oven by utilizing a recirculating primary heat transfer fluid made to flow through a heat exchanger located in an oven floor. After traveling through the oven floor and absorbing heat, the primary fluid travels to an external liquid-to-liquid heat exchanger wherein the primary fluid transfers heat to a secondary circulating heat transfer fluid. The primary fluid is then recirculated through the oven floor to maintain the floor at a predetermined temperature. The heated secondary fluid may then be utilized for other processes such as in the conveyor belt washing tank of the oven, or it may be discarded. The primary heat transfer fluid may be a thermal oil having a boiling point substantially in excess of 212.degree. F., and having other properties designed to prevent the corrosion, plugging, and fouling of the heat exchanger located in the oven floor. The second fluid is preferably water.

Abstract: The method and apparatus of the invention describes an oven having a housing formed by an enclosure, the enclosure having a cooking chamber in a portion thereof. The oven housing may also include an inlet and outlet positioned in predetermined relationship to the cooking chamber and a conveyor belt on which food products to be cooked are positioned. The conveyor belt travels through the oven housing from the inlet to the outlet and defines over a separate portion thereof a conveyance path through the cooking chamber. The oven further includes at least a source of steam for creating a cooking atmosphere in the cooking chamber. The cooking chamber of the oven is defined at its lower limit by the level of steam within the housing and the inlet and outlet are positioned below this lower limit to maintain the steam within the cooking chamber. In this manner, the escape of steam from the cooking chamber is substantially prevented or controlled.

Abstract: The invention relates to a thermal fluid fryer which essentially contains an oil-filled cooking channel disposed within a fryer tank support frame, in which the product to be fried is conveyed through the channel on a continuous food conveyor belt. The oil is heated indirectly by at least one heat-exchanger unit disposed substantially vertically in the channel. The heat-exchanger unit has an inlet manifold and an exit manifold, wherein a thermal fluid enters the heat-exchanger unit at the inlet manifold and exits through the exit manifold. The thermal fluid is heated to a higher temperature than the surrounding oil, and imparts its thermal energy to it efficiently by means of the heat exchanger unit. In this configuration, the temperature range distribution of the fryer oil inside the fryer vat is minimized from side to side and along the length thereof.