Abstract: A system for producing gluten continuously at a rapid rate, the system including a vertical tube having an inlet at its upper end to receive a flour paste, the lower end of the tube being perforated to define a separation zone surrounded by a water jacket. A rotating shaft coaxially disposed in the tube acts to drive a conveyor screw within the separation zone, the screw having nozzles therein to eject water toward the inner wall of the tube.

Abstract: A heat therapy technique by which heat is applied to a limited skin area of a patient to penetrate the tissue and produce hyperthermia in an internal region underlying this area without, however, causing undue discomfort to the patient or damaging surface tissue. Periodically sweeping across the skin area and normal thereto is a broad beam of heated air in a pulsatory air wave pattern whose relatively brief pulses flow at high velocity and are at a high temperature well above body temperature and whose static intervals between pulses are at a medium temperature somewhat above body temperature. As a consequence, the transfer of heat from the surface tissue toward the internal region which takes place during these intervals acts to reduce the temperature of the surface tissue and to prevent it from reaching an unacceptable level despite the high temperature of the high-velocity pulses applied thereto.

Abstract: A portable unit for heating packages containing pre-cooked cold food, the unit acting to rapidly heat up the food to a service temperature level and to thereafter maintain this level. The unit includes a case having a rack therein divided by shelves into a series of compartments, each adapted to receive a food package. Standing vertically behind the rack is an air modulator including a stationary outer tube having a series of longitudinally-aligned ports communicating with the respective compartments. Rotating within the outer tube is an inner tube having a series of angularly-displaced holes which successively register with the ports in the course of a rotary cycle. Air drawn from the free region in the front of the rack is conveyed through a heater station and from there blown into the inner tube to create a pressure differential between the free region and the inner tube.

Abstract: A tray and lid assembly formed of synthetic plastic material for containing a pre-cooked meal which is to be stored in the frozen state and thereafter reheated before being served. The tray which has a polygonal shape is provided with an outwardly-extending continuous flange running along the upper edge of the sides to surround the open mouth. The lid, which has the same geometry as the tray and is of the same material, has a downwardly-extending peripheral skirt which engages the periphery of the tray flange and a continuous underside strip which is received within the mouth of the tray. Because of the presence of the meal in the tray, when the assembly is subjected to freezing temperatures, the lid contracts to a somewhat greater extent than the tray, as a consequence of which the skirt is caused to press against the flange to effect an outer seal, whereas the strip is inwardly displaced from the mouth to provide a leakage path.

Abstract: A heat therapy technique by which heat is applied to a limited skin area of a patient to penetrate the tissue and produce hyperthermia in an internal region underlying this area without, however, causing undue discomfort to the patient or damaging surface tissue. Applied to the skin area is heated air in a pulsatory air wave pattern whose relatively brief pulses flow at high velocity and are at a high temperature well above body temperature and whose static intervals between pulses are at a medium temperature somewhat above body temperature. As a consequence, heat transfer from the surface tissue toward the internal region takes place during the intervals, thereby reducing the temperature of the surface tissue and preventing it from reaching an unacceptable level despite the high temperature of the high-velocity pulses applied thereto.

Abstract: A system for installation on aircraft to serve trays containing precooked food to passengers, the food-loaded trays being placed in the aircraft in the cold state and being heated to a service temperature level. The system includes a locker adapted to accommodate a bank of open-end racks, each having a stack of trays therein separated by air spaces, the front ends of the racks facing the door of the locker. Behind the racks is a hot air modulator in the form of a shallow box having a broad, continuously driven tape therein, the front course of the advancing tape facing the rear ends of the racks through windows in the box which register with these ends. The tape has endless trains of holes punched therein, each train lying in a plane intersecting a respective air space between trays in the stacks. Air drawn from the free region between the front door of the locker and the front ends of the racks is caused by a blower to pass through a heater station.

Abstract: A portable unit for heating packages containing pre-cooked cold food, the unit acting to rapidly heat up the food to a service temperature level and to thereafter maintain this level. The unit includes a case having a rack therein divided by shelves into a series of compartments, each adapted to receive a food package. Standing vertically behind the rack is an air modulator including a stationary outer tube having a series of longitudinally-aligned ports communicating with the respective compartments. Rotating within the outer tube is an inner tube having a series of angularly-displaced holes which successively register with the ports in the course of a rotary cycle. Air drawn from the free region in the front of the rack is conveyed through a heater station and from there blown into the inner tube to create a pressure differential between the free region and the inner tube.

Abstract: A counter-top unit for heating packages containing pre-cooked cold food, the unit acting to rapidly heat up the food to a service temperature level and to thereafter maintain this level. The unit includes a case having an apertured partition therein to form a compartment accessible from the front of the case for accommodating a stack of food packages with air-flow spaces therebetween. The compartment is spaced from the rear of the case to define a plenum and from the front to define an air curtain passage communicating with upper and lower air passages leading to the plenum. In operation, air drawn from the upper passage is heated and blown into the plenum to create a pressure differential between the plenum and the compartment, as a result of which the heated air is forced through the partition into the spaces between the packages to heat the food therein, the heated air also flowing in a continuous loop about the compartment through the passages to thermally isolate the compartment.

Abstract: A counter-top oven adapted to effect low-temperature cooking of food at a relatively rapid rate whereby food nutrients and other valuable constituents are preserved. The oven includes a food-receiving compartment having a perforated wall and means to heat air to a temperature well above the cooking temperature of the food and to force the heated air through the perforations to cause the air to flow at high velocity through the compartment in heat-exchange relation with the food.

Abstract: An automatic dough-processing apparatus which includes a vertical assembly constituted by a tubular processing chamber whose upper end communicates with a metering tube of enlarged diameter to which flour is supplied. Coaxially mounted within the assembly is a rotating shaft having a main screw section of uniform diameter operating within the chamber and a conical valve section operating within the tube. Slidable within the metering tube is a ring which surrounds the valve section to define an annular valve orifice, the ring being axially shiftable by an adjusting element to set the size of the orifice. The flour admitted into the chamber by the metering tube is hurled by the main screw section against the inner wall of the chamber to create a thin flour film thereon which is bombarded by the solution to form a paste, the paste being then kneaded.

Abstract: A freezing unit for use in a cold chamber to effect freezing of a load of pre-cooked food packages at a rate more rapid than the freezing rate of that load that would take place in the chamber in the absence of the unit. The unit includes a vertical plenum provided with a perforated wall and having an open input and a closeable output. The food packages are stacked in a rack adjacent the perforated wall of the plenum, with air spaces between the packages. Cold air drawn from the chamber atmosphere at a temperature below the freezing point of the food is forced into the input of the plenum to produce a positive pressure therein when the output is closed, thereby causing the pressurized cold air to penetrate the perforated plenum wall and pass through the air spaces in the stack at high velocity, the air returning to the cold chamber whereby rapid cooling of the packages is effected.

Abstract: A counter-top reheating unit for packages containing pre-cooked meals which are initially in a frozen state, the unit acting to quickly raise the temperature of the meals to a service temperature level and to maintain the meals at this level for an indefinite period. The unit includes a box-like case having telescoped therein an open-fronted inner box whose walls are spaced from those of the case to define rear and side air spaces therebetween. Mounted within the inner box is a compartment to receive a stack of packages with spacings therebetween. The perforated wall of the compartment is spaced from the rear of the inner box to define a rear plenum.

Abstract: A hot air oven for heating food-loaded cartridges, each constituted by a stack of sealed trays containing pre-cooked meals nested within an open carton whose side walls have holes therein to admit heated air. The oven includes a rotating turntable for supporting an annular array of such cartridges, the side walls of which define a hollow center core. A heater assembly produces heated air which is blown by a propeller into the hollow core, some of this air being forced through the holes of the cartons to heat the food in the trays. The remaining portion of the heated air passes through a flow passage below the cartridges to be drawn upwardly by the suction force of the propeller to create an air curtain around the array, thereby creating a toroidal flow pattern which envelops the annular array. The oven is divided by a shield placed within the hollow core into a hot zone and an extra hot zone, the cartridges on the turntable travelling cyclically through these zones.

Abstract: A system for rapidly raising the temperature of a product having low thermal conductivity from a cold to a heated state in a manner bringing the internal temperature of the entire body of the product to substantially the same predetermined elevated temperature level. The system includes a chamber having a fluid-permeable product receiving section flanked by input and output plenums, and a main flow loop in which the chamber is connected in a continuous flow path in series with a heater station and an air pump in an arrangement in which air drawn from the output plenum and creating a negative pressure therein is conducted through the heater station and then forced in the heated state through an input line leading into the input plenum to create a positive pressure therein. The resultant pressure differential between plenums causes heated air to flow at high velocity through the section to heat the product therein.

Abstract: A cartridge formed by a vertical stack of sealed trays nested within an open carton, the cartridge being used in conjunction with a hot-air oven which reheats pre-cooked meals contained in the trays to a temperature suitable for serving. The geometry of the carton and the distribution of openings in the walls thereof is such as to facilitate the entry of heated air through these openings and its circulation throughout the interior of the carton in spaces between the trays whereby the meals in all of the trays are raised in temperature at substantially the same rate and all of the meals are in condition to be served at about the same time.

Abstract: A cryogenic rapid-cooling machine for reducing the temperature of cartridges each formed by a vertical stack of sealed trays containing pre-cooked meals, the trays being nested in an open carton whose walls have holes to admit gas. The machine is constituted by an open-ended tunnel having a conveyor therein to continuously advance two parallel trains of cartridges from the inlet to the outlet. The space between the trains is bordered by the carton walls to define a center aisle, while the spaces between the opposing sides of the tunnel and the open sides of the cartons define outer aisles. Disposed in these aisles are a series of partition assemblies that divide the tunnel into consecutive treatment stages. Nozzles disposed in a main cooling stage adjacent the outlet stage serve to spray the cartridges passing therethrough with a cryogenic liquid. Fans act to draw the resultant cold gas from the main cooling stage through a succession of pre-cooling stages between the main cooling stage and the inlet stage.

Abstract: A hot air oven for heating food-loaded cartridges, each constituted by a stack of sealed trays comtaining pre-cooked meals nested within an open carton whose side walls have holes therein to admit heated air. The oven includes a rotating turn-table for supporting an annular array of such cartridges, the side walls of which define a hollow center core. A heater assembly produces heated air which is blown by a propeller into the hollow core, some of this air being forced through the holes of the cartons to heat the food in the trays. The remaining portion of the heated air passes through a flow passage below the cartridges to be drawn upwardly by the suction force of the propeller to create an air curtain around the array, thereby creating a toroidal flow pattern which envelops the annular array. The oven is divided by a shield placed within the hollow core into a hot zone and an extra hot zone, the cartridges of the turntable travelling cyclically through these zones.

Abstract: A hot air oven for heating food-loaded cartridges, each constituted by a stack of sealed trays nested within an open carton whose side walls have holes therein to admit heated air, the trays containing pre-cooked meals. The oven includes a rotating turntable provided with a raised annular shelf for supporting a circular array of cartridges, the side walls of which define a hollow center core. A driven propeller is disposed within the core, the space between the shelf and the turntable forming a restricted flow passage whose inlet communicates with the core and whose outlet lies at the periphery of the turntable. A heater assembly above the cartridge array produces heated air which is sucked by the propeller into the hollow core. Because of the flow restriction, a substantial portion of the heated air is forced through the holes of the cartons to heat the food in the trays.

Abstract: A fast food service technique in which a meal is pre-cooked and then transferred to a tray in which the food is refrigerated at a temperature just above its freezing point to preserve the meal without degrading its texture or flavor. When the food is to be made available to customers, the cold trays are transferred to the open shelves of a heating apparatus which is adapted to blow hot air into the shelves to heat the food in the trays to a temperature well below its boiling point to prevent re-cooking thereof and to form a curtain of heated air surrounding the shelves to effectively isolate the trays from relatively cool ambient air, whereby the heated trays may be directly withdrawn by a customer from a shelf without heat loss and without the need to open a door.