Abstract: A vibratory conveyor system includes a product transfer pan linked to a shaker base via spring arms. Vibration transferred from the shaker base to the spring arms causes the product transfer pan to oscillate and convey products across the product transfer pan. The product transfer pan has apertures defined therein, such that excess coatings on (or fallen from) the conveyed products tend to fall through the apertures. A chute situated beneath the apertures collects the fallen coatings, and preferably diverts it to a side of the conveyor for collection and subsequent reuse or disposal. The chute is preferably linked to the product transfer pan such that the chute and pan oscillate in tandem.

Abstract: Batter is applied to food products by depositing the products atop a coating pan which vibrates such that the products are transported along the pan. As this occurs, batter is supplied atop the coating pan and the products. The coating pan is preferably configured such that the products tumble across the pan, thereby better ensuring that the products are coated on all sides with batter. The products are then received on a vibrating drainage pan having a perforated drainage pan surface, whereby excess batter drains from the batter-coated products through the perforations as the products are transported across the drainage pan. Batter-coated products leaving the drainage pan can then be received by a fryer, oven, conveyor, or other food processing equipment.

Abstract: Batter is applied to food products by depositing the products atop a coating pan which vibrates such that the products are transported along the pan. As this occurs, batter is supplied atop the coating pan and the products. The coating pan is preferably configured such that the products tumble across the pan, thereby better ensuring that the products are coated on all sides with batter. The products are then received on a vibrating drainage pan having a perforated drainage pan surface, whereby excess batter drains from the batter-coated products through the perforations as the products are transported across the drainage pan. Batter-coated products leaving the drainage pan can then be received by a fryer, oven, conveyor, or other food processing equipment.

Abstract: A vibratory conveyor system particularly suitable for elongated foodstuffs and other products includes a rogue product removal pan which can only pass a single one of the items being processed, with the item having the desired alignment/orientation, through each of its product acceptance lanes at a given time. Items therefore leave the rogue product removal pan in orderly rows of single items, thereby easing their packaging. Misaligned items, and or items that were stacked atop other items, are culled by the rogue product removal pan, and can be “recycled” back to the entry of the rogue product removal pan. These “recycled” items are passed through the rogue product removal pan for packaging if they assume the desired orientation, or are again culled and “recycled” if they do not assume the desired orientation.

Abstract: Above-ground tanks form brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped link belt driven around a frame by a motor. Perpendicular, tubular, or hinged segmented flights project from the belt to engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume. The flume may have a lower segment narrower than an upper segment, such that by draining the tank smaller cheese blocks may be better controlled.

Abstract: Above-ground tanks form brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped link belt driven around a frame by a motor. Perpendicular, tubular, or hinged segmented flights project from the belt to engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume. The flume may have a lower segment narrower than an upper segment, such that by draining the tank smaller cheese blocks may be better controlled.

Abstract: A series of narrow and tall above-ground stainless steel tanks define independent brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped plastic link belt driven around a frame by an electric motor. Projecting plastic flights on the belt engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume.

Abstract: A series of narrow and tall above-ground stainless steel tanks define independent brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped plastic link belt driven around a frame by an electric motor. Projecting plastic flights on the belt engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume.

Abstract: A rotary cheese molder especially adapted for consumer size cheese pieces is disclosed. The molder includes a stationary cooling head having enclosed sides and a bottom wall with a fill opening and a discharge opening. A mold body is rotationally driven within the head and includes an upper plate and a lower plate. Two circular rows of mold sleeves extend between the upper and lower plates. The mold sleeves overlap the fill and discharge openings so that cheese can fill the sleeves and be discharged therefrom. A mold plunger in each of the mold sleeves determines the size and shape of the cheese pieces and cams along a discharge ramp to eject the cheese pieces from the molder. A manifold pipe around the periphery of the mold body and a central pipe which extends into the central portion of the mold body spray cooling liquid onto the sleeves between the upper and lower plates.