Abstract: Commercial production transport systems, mechanisms, and guides for food processing are configured so as to automate food transport. The system can direct food to travel serially over side-by-side predetermined travel lanes using one or more of a pick-up mechanism and/or router guide channels to pick-up and/or laterally translate the food product form the first travel lane to the second travel lane so that it travels greater than one, and typically a plurality, of revolutions about a tier or level in a vertically stacked food processing unit before moving to the next tier. Associated methods redirect and/or laterally translate food being transported in an automated food processing system.

Abstract: Automated loaders are configured with winding mechanisms that load elongated products directly onto transfer members, such as sticks or rods, by causing the arm to follow a repetitive motion pattern proximate to the stick or rod to discharge the elongated product in a desired motion onto the stick or rod. Methods for discharging elongated product, such as encased meats, so that they straddle or loop directly onto the stick, bar or other desired food support are also described.

Abstract: Systems, methods, and associated devices for casingless production of food products include: (a) providing at least one forming tube having sufficient structural rigidity to be substantially non-deformable and having a preformed internal cavity space of predetermined size and shape; (b) introducing a quantity of flowable food emulsion into the at least one forming tube; and (c) advancing the emulsion through the at least one forming tube while exposing the emulsion to predetermined processing conditions that convert the flowable emulsion held in the at least one forming tube to a non-flowable food product having the molded shape of the forming tube cavity.

Abstract: Systems, methods, and associated devices for casingless production of food products include: (a) moving at least one flexible cover member having a predetermined length with primary surface and opposing lateral edge portions along a predetermined travel path; (b) introducing a flowable food emulsion onto the primary surface of the flexible cover member; (c) wrapping the at least one flexible cover member about the food emulsion during the moving step; (d) advancing the wrapped emulsion into at least one forming tube having sufficient structural rigidity to be substantially non-deformable and having a preformed internal cavity space of predetermined size and shape; and (e) exposing the wrapped emulsion to predetermined processing conditions that convert the flowable emulsion to a non-flowable food product having substantially the molded shape of the forming tube as the wrapped emulsion advances through the at least one forming tube.

Abstract: Systems, methods, and associated devices for casingless production of food products include: (a) providing at least one forming tube having sufficient structural rigidity to be substantially non-deformable and having a preformed internal cavity space of predetermined size and shape; (b) introducing a quantity of flowable food emulsion into the at least one forming tube; and (c) advancing the emulsion through the at least one forming tube while exposing the emulsion to predetermined processing conditions that convert the flowable emulsion held in the at least one forming tube to a non-flowable food product having the molded shape of the forming tube cavity.

Abstract: Systems, methods, and associated devices for casingless production of food products include: (a) providing a series of shells, the shells having sufficient structural rigidity to define an enclosed cavity space of predetermined substantially constant size and shape; (b) injecting a quantity of flowable food emulsion into the shells in serial order; (c) moving the shells forward along a predetermined travel path with the emulsion in the enclosed cavities; (d) exposing the emulsion in the shells to predetermined processing conditions that alter the emulsion held in the respective shells to a non-flowable edible food product having the molded shape of their respective shell cavities; and then (e) releasing the non-flowable food products from their respective shells.

Abstract: Methods and devices for loading carrier members with suspended elongated product include straddling suspended elongated product over a carrier member having a width so that portions of the elongated product are serially draped over the carrier member along a desired length thereof and wiping, pushing, or pulling adjacent segments closer together to increase the amount or density of the product on the carrier member. The straddling is carried out so that the draped elongated product defines suspension regions that contact the carrier member intermediate lengths of the elongated product that hang from opposing sides of the carrier member. At least one of the suspended regions on the carrier member is moved in a predetermined direction at a first time then another one of the at least one of the suspended regions on the carrier member is moved in the predetermined direction at a second time.

Abstract: Mass production food processing methods, systems, and apparatus with increased capacity over conventional design are configured to direct food to travel serially over side-by-side travel paths so as to travel a plurality of revolutions about a tier or level in a vertically stacked food processing unit before moving to the next tier.

Abstract: Methods and devices for loading carrier members with suspended elongated product include straddling suspended elongated product over a carrier member having a width so that portions of the elongated product are serially draped over the carrier member along a desired length thereof and wiping, pushing, or pulling adjacent segments closer together to increase the amount or density of the product on the carrier member. The straddling is carried out so that the draped elongated product defines suspension regions that contact the carrier member intermediate lengths of the elongated product that hang from opposing sides of the carrier member. At least one of the suspended regions on the carrier member is moved in a predetermined direction at a first time then another one of the at least one of the suspended regions on the carrier member is moved in the predetermined direction at a second time.

Abstract: Methods and apparatus for shaping or forming the leading edge portion of an elongated food product include: (a) moving an elongated food item forward over a first travel lane in a predetermined travel path in a food processing system, the elongated food item having a leading edge portion that extends beyond the primary body portion of the food, the travel lane having a floor food support surface, the food item residing on the floor support surface; (b) blowing the leading edge portion of the food item in an upward direction away from the floor support surface while the food item is moving forward in the first travel lane; and then (c) forcing the leading edge portion of the food item rearward so that it overlies and contacts an upper portion of the primary body of the food item while the food item is moving forward. Other methods and devices cut the leading edge portion of the elongated product, that may be a meat product stuffed into a casing, before the product moves up an inclined ramp.

Abstract: Methods, systems, and associated devices for supplying support members to a product loading station and automatically removing loaded members therefrom include: (a) advancing in serial order and spaced apart relationship, a plurality of elongated support members having opposing first and second ends and an associated length, along a selected travel path; (b) loading each of the elongated support members individually with a respective continuous length of multiple loops or multiple discrete lengths of elongated product at the loading station; and (c) advancing the loaded elongated support members away from the loading station along the selected travel path.

Abstract: Automated loaders are configured with winding mechanisms that load elongated products directly onto transfer members, such as sticks or rods, by causing the arm to follow a repetitive motion pattern proximate to the stick or rod to discharge the elongated product in a desired motion onto the stick or rod. Methods for discharging elongated product, such as encased meats, so that they straddle or loop directly onto the stick, bar or other desired food support are also described.

Abstract: Automated loaders are configured with winding mechanisms that wind elongated products directly onto transfer members, such as sticks or rods, by causing the arm to follow a repetitive motion pattern above and below the stick or rod to discharge the elongated product in a winding motion onto the stick or rod. Methods for discharging elongated product, such as encased meats, so that they loop directly onto the stick, bar or other desired food support is also described.

Abstract: Methods, systems, and associated devices for supplying support members to a product loading station, loading, and automatically removing loaded members therefrom include: (a) advancing in spaced-apart relationship, a plurality of carrier members having opposing first and second ends and an associated width and length, along a selected travel path to a loading station; (b) presenting, in serial order, the carrier members to the loading station in a substantially horizontal orientation; (c) discharging elongated product from a winder arm that moves in a selected pattern about the carrier member at the loading station; (d) straddling elongated product over each respective carrier member at the loading station responsive to the discharging step so that portions of the elongated product are serially draped over the carrier member along a length thereof, the straddling being carried out so that certain lengths of the elongated product hang from opposing sides of the carrier member; and (e) advancing the carrier mem

Abstract: Automated loaders are configured with winding mechanisms that load elongated products directly onto transfer members, such as sticks or rods, by causing the arm to follow a repetitive motion pattern proximate to the stick or rod to discharge the elongated product in a desired motion onto the stick or rod. Methods for discharging elongated product, such as encased meats, so that they straddle or loop directly onto the stick, bar or other desired food support are also described.

Abstract: Commercial production transport systems, mechanisms, and guides for food processing are configured so as to automate food handling and/or transport. The systems employ fingers that can be inserted to gap spaces in a carrier surface so as to dislodge, guide and/or route food to travel over predetermined travel lanes. Associated methods can angularly translate food being transported in an automated food processing system in a longitudinally offset direction.

Abstract: Commercial production transport systems, mechanisms, and guides for food processing are configured so as to automate food transport. The system can direct food to travel serially over side-by-side predetermined travel lanes using one or more of a pick-up mechanism and/or router guide channels to pick-up and/or laterally translate the food product form the first travel lane to the second travel lane so that it travels greater than one, and typically a plurality, of revolutions about a tier or level in a vertically stacked food processing unit before moving to the next tier. Associated methods redirect and/or laterally translate food being transported in an automated food processing system.

Abstract: Mass production food processing methods, systems, and apparatus with increased capacity over conventional design are configured to direct food to travel serially over side-by-side travel paths so as to travel a plurality of revolutions about a tier or level in a vertically stacked food processing unit before moving to the next tier.

Abstract: A hydrostatic heating apparatus comprises an enclosed chamber which is open to atmospheric pressure and contains the hydrostatic liquid. The enclosed chamber has a product inlet opening and a product outlet opening and also has a heating zone positioned between the product inlet opening and the product outlet opening. The apparatus has a transporting device such as a conveyor positioned in the enclosed chamber which extends through the heating zone for transporting the particulate product in the liquid from the product inlet opening through the heating zone to the product outlet opening. The apparatus maintains the particulate product in the liquid under hydrostatic pressure in the heating zone. The apparatus may be used in combination with an aseptic packager connected to the enclosed chamber product outlet opening for aseptically packaging the particulate product.