Abstract: An apparatus for uniformly cooking foods which rapidly cools the cooked foods to reduce spoilage. Food packages are placed on trays and the trays are inserted in a transportable rack. The rack is loaded into a cooking tank. A pump continuously circulates hot water through a conduit from a heat exchanger to the tank to cook the food and returns the water back to the heat exchanger. A control mechanism determines and controls the temperature of the water and monitors the temperature of the food to control the length of time the heated water is applied. After the food has been properly cooked and pasteurized, cold water is rapidly supplied to the tank to quickly cool the cooked products. The continuous circulation of water during the heating mode provides uniform cooking with precise temperature control and the circulation during the cooling mode provides for rapid cooling so as to reduce spoilage.

Abstract: An automatic heating apparatus for uniformly cooking foods which rapidly cools the cooked foods to reduce spoilage. Food packages are placed on trays and the trays are inserted in a transportable rack. The rack is loaded into a cooking tank. A pump continuously circulates hot water through a conduit from a heat exchanger to the tank to cook the food and returns the water back to the heat exchanger. A control mechanism determines and controls the temperature of the water and monitors the temperature of the food to control the length of time the heated water is applied. After the food has been properly cooked and pasteurized, cold water is rapidly supplied to the tank to quickly cool the cooked products. The continuous circulation of water during the heating mode provides uniform cooking with precise temperature control and the circulation during the cooling mode provides for rapid cooling so as to reduce spoilage.

Abstract: An agitator for mixing food or other materials in a kettle either with or without heating of the materials, the invention allows gentle and thorough mixing of materials ranging from liquids to semi-solids. The present agitator is especially usefual, for mixing and blending of substantially liquid mixtures having suspended solids, the solids being uniformly suspended within the mixture without damage to the solids. The agitator preferably takes the form of a rotary shaft horizontally disposed within a kettle having a substantially hemispherical bottom portion, each end of the shaft having a substantially arcuate element of particular contour attached thereto. The arcuate elements lie in planes which are perpendicular to each other and are the same general shape.

Abstract: An agitator for mixing food or other materials in a kettle either with or without heating of the materials, the invention allows gentle and thorough mixing of materials ranging from liquids to semi-solids. The present agitator is especially useful for mixing and blending of substantially liquid mixtures having suspended solids, the solids being uniformly suspended within the mixture without damage to the solids. The agitator preferably takes the form of a rotary shaft horizontally disposed within a kettle having a substantially hemispherical bottom portion, each end of the shaft having a substantially arcuate element of particular contour attached thereto. The arcuate elements lie in planes which are perpendicular to each other and are the same general shape.

Abstract: A mixing agitator for use in a kettle wherein food is mixed either with or without cooking of the food, the invention allows gentle mixing of substantially liquid mixtures to suspend solids uniformly therein without damage to the solids. The agitator preferably takes the form of a rotary shaft horizontally disposed within a kettle having a substantially hemispherical bottom portion, the shaft having contoured blade-like elements attached thereto which act on rotation of the shaft to lift material from the bottom of the kettle to the top of the body of the food and thus produce a uniform dispersion of liquid and solid materials during a cooking/mixing processing phase, a mixing only phase, or a subsequent phase of dispensing the uniformly mixed material from the kettle.

Abstract: An improved pressure-activated interlock system for a pressure vessel such as a pressure fryer, the interlock system includes a safety lock which cooperates with a latching mechanism to prevent opening of the pressure vessel while potentially hazardous pressure levels exist within the vessel. The safety lock includes a pin and associated solenoid actuator mounted on an arm which both mounts the latching mechanism and also serves to lift the lid of the pressure vessel. The existence of pressure conditions of a given level within the pressure vessel causes the solenoid to force the pin into engagement with one of a plurality of spaced radial slots formed in a hub portion of the latching mechanism, thereby preventing operation of the latching mechanism and thus opening of the pressure vessel. The solenoid is actuated by means of a pressure switch which directly senses the pressure within the pressure vessel.