Abstract: A bread maker including a main body forming an oven compartment; a pair of kneading drums inside the oven compartment, each kneading drum having a holding part holding opposite ends of a mixing bag filled with bread ingredients; a drum driving part rotating the kneading drums in clockwise and counterclockwise directions to knead dough contained in the mixing bag; and a controller controlling the drum driving part to separate the mixing bag from the holding part of a first one of the kneading drums and wind the mixing bag on a second one of the kneading drums after kneading the dough, and to rotate the second one of the kneading drums in a releasing direction opposite the winding direction after the mixing bag is wound on the second one of the kneading drums to unwind the mixing bag from the second one of the kneading drums.

Abstract: A combined refrigerator-oven (20) includes an enclosed chamber (28) having a top wall (22), a bottom wall (24), and vertical side walls (26). The refrigerator-oven (20) further includes a heating unit (50) and a refrigeration unit (70). A controller (118) is in communication with the heating unit (50) and the refrigeration unit (70). When a cooling mode is selected, the controller (118) activates the refrigeration unit (70) to deliver cool air (62) into the enclosed chamber (28). When a heating mode is selected, the controller (118) activates the heating unit (50) to produce heat (66) in the enclosed chamber (28).

Abstract: A separation device for dough pieces (2) is provided with an inlet portion for delivering a plurality of dough pieces (2), a separation unit (26) for separating the dough pieces (2) delivered and an outlet portion (27) for individually discharging the dough pieces (2) separated from one another. The separation unit (26) comprises a container (28) having a container bottom (31) which is divided into a round inner portion (33) to which the dough pieces (2) are delivered and an outer portion (34), extending at least partially around the inner portion (33). The outer portion (34) can be caused to rotate relative to the inner portion (33) around an axis of rotation extending perpendicular to the container bottom plane and is arranged in conveying connection with the outlet portion (27). Such a separation device reliably separates a plurality of dough pieces.

Abstract: A system and a process for making food products, such as dehydrated potato products, with reduced water usage, and reduced waste water production, are provided. The system includes a precooker, a cooler and a cooker having sealed process chambers in flow communication with one another, and augers for moving the food product through the process chambers. In addition, valves seal the process chambers, and transfer the food product between the process chambers at a controlled rate. The process includes the steps of precooking the food product using steam, cooling the food product using vacuum cooling and conduction cooling in combination, and then cooking the food product using steam. The process also includes the steps of moving the food product at the controlled rate using the valves, and mixing the food product during the precooking, cooling and cooking steps.

Abstract: A batter and breading machine including a bedplate with an upper arm including a tank for food agglutinating, and a second area with a strangling to throw the battered or breaded ingredient of the product. The first and second areas have respective endless bands, driven by a plurality of rolls, to submerge the product in the tank and to take the product with agglutinating under the breaded strangling. The endless bands are driven by a motor with speed variation and each remove, respectively, the excess of breaded and battered agglutinating. The second endless band is fitted on its own chassis that is included in the chassis of the bedplate.

Abstract: A soup supplying apparatus includes a vessel 5 for accommodating a soup, a funnel member 40 arranged within the vessel 5 and rotatively moving to the outside of the vessel 5 through an opening 5a, a ladling member 11 for ladling the soup within the vessel 5, a linkage mechanism 8 provided with the ladling member 11 at its one end, a linkage supporting portion 6 for rotatably supporting the linkage mechanism 8 within the vessel 5 and a driving device 26 for rotatively moving the linkage mechanism 8.

Abstract: A bread maker including a main body divided into an oven compartment and an electric component compartment; a pair of parallel kneading drums spaced apart from each other inside the oven compartment, each kneading drum having a holding part holding opposite ends of a mixing bag containing ingredients for bread, and reversing rotary direction periodically; a drum driving part in the electric component compartment rotating the kneading drums in clockwise and counterclockwise directions; a kneading drum control part allowing a user to control rotation of the kneading drums as desired; and a controller controlling the drum driving part to rotate the kneading drums according to user control of the kneading drum control part.

Abstract: A method and apparatus for fast-cook pasta with automatic loading for variable sized portions. An amount of bulk product is isolated in a variable sized cavity. The contents of the cavity is discharged by gravity assisted mechanisms into a cooking chamber. The cooking chamber is pressurizable and uses preheated water. After the cooking period has ended, the cooking chamber is depressurized and the cooked pasta is transferred to a postcooker via a cooker exit valve. Heat energy present in vapor created by depressurization of the cooker is used to preheat the water.

Abstract: A continuous vertical processor for meat wastes, from animal slaughter for obtaining industrial fats and meat and bone flours for the manufacture of fodders, including a cylindrical structure (1), with 12 sealed separators (12) in the interior thereof, heated by steam pipes (15) furnished with sluicegates (14), which communicate with each other. Mixing paddles are fixed on the vertical axis (8). On the top portion of the cylindrical structure (1) is a product-input-sluice gate (5) and a chopper (6). On a bottom portion of the cylindrical structure (1) is an output-sluicegate (9) and a tilted cylindrical equalizing vat (10), which is filled with molten hot fat. Inside the vat there is a helicord conveyor (17) and, next to the highest end thereof, there is an output-sluicegate (11) and an exhaust pipe for excess fat (18). Inside each stage there is a gas exhaust pipe (16), for gases collected by the gas-output-pipe (4).

Abstract: An automatic cooking and vending machine, for preparing, dispensing, and vending a plate of cooked food to a paying customer, comprising a food storage compartment mounted to a rectangular housing. The food is prepared within the housing, under the direction of a computer. Additionally, the customer utilizes the computer to place an order for a particular plate of food. The food storage compartment has a plurality of different food storage containers. The housing encloses two movable cooking pots, a quantity measuring device for measuring and dispensing a precise quantity of different foods into one of the cooking pots, two movable gas burners for heating the food within the cooking pots, and a plate dispensing system for shuttling an empty plate underneath the cooking pot to receive the prepared dish and then, to the customer receiving platform extending from the housing.

Abstract: An automatic apparatus for cooking dry food, particularly legumes and alimentary pasta is disclosed. The apparatus has at least four intercommunicable cooking chambers arranged in cascade, one above the other and each one provided at the bottom with a piping for supplying hot water furnished by a boiler by means of a common pipe and at the top with the same number of vents connected to a common pipe for conveying vapor to a heat exchanger. The first cooking chamber at the top is provided upstream with a feeding valve and downstream with a discharging valve, whereas each one of the underlying cooking chambers is provided with a lower shutter for discharging the content of the chamber which, at the exit of the last chamber is the cooked food as programmed on the control board.

Abstract: A water cooled cooking range (2) comprising a cooking surface area (4), a water supply arranged to provide a constant supply of water onto said cooking surface area (4), an exit (8) for the water from said cooking surface area (4) and a chamber area (10), located lower than said cooking surface area (4), to receive the water from said cooking surface area exit (8), the chamber (10) having means for separating hydrophobic waste material from water.

Abstract: In a cooking chamber for a cooking device with at least one opening discharging into at least one pipe to a discharge and/or exhaust, at least one blower for generating excess pressure and/or low pressure in the cooking chamber is arranged in the at least one opening and/or in the at least one pipe.

Abstract: There is provided a mobile food/drink serving apparatus including a body which has electrical equipment, an attaching connector capable of being electrically connected to a power source connector provided on a customer table, and a counter for cooking; and mobility means for moving the apparatus, characterized in that the electrical equipment is supplied with electricity by connecting the attaching connector to the power source connector.

Abstract: A portable food handling system for transporting,preparing and storing food. The portable food handling system includes a trailer assembly comprising a body portion, at least one wheel and a tongue portion. The wheel is rotatably coupled to the body portion whereby the wheel is designed for rolling across a support surface to facilitate transporting of the body portion across the support surface. The tongue portion is coupled to the body portion. The tongue portion is designed for being selectively coupled to a vehicle to facilitate transporting of the body portion across the support surface. At least one food handling assembly is selectively coupled to the body portion of the trailer assembly. The food handling assembly is designed for handling food received by the food handling assembly.

Abstract: A method and apparatus for distributing the residual flavor from herbs and aromatics into the interior of meat for seasoning prior to and during cooking. The apparatus comprises a reservoir for holding the aromatics in the form of a tapered, split, meat-piercing rod inserted into the interior of meat containing a predetermined amount of aromatics and or herbs. After reaching the desired depth, the devise remains in the meat during the cooking or marinating process. The devise is removed prior to the consumption of the meat leaving behind the residual flavor from the contents of the devise.

Abstract: Device for subjecting dough pieces to more than one dough treatment. The device has a number of dough treatment rooms placed above one another. From a supply side dough pieces are supplied to the device, and from a discharge side dough pieces that have been subjected to all dough treatments are discharged from the device. A first leverage apparatus is placed at the supply side and a second leverage apparatus is placed at the discharge side. Each dough treatment room is provided with an introduction opening for introducing dough pieces in the dough treatment room and with a take-out opening for taking dough pieces out of it. A conveyor conveys the dough pieces from the introduction opening to the take-out opening. The introduction opening and the take-out opening of each of the dough treatment rooms are placed near the respective supply side and the respective discharge side of the device.

Abstract: Starting with stiff, flat wafers in laminar form, ready-made, the wafers are laid unitarily on trays (3) fitted on a conveyor belt (2), which causes them to pass through a tunnel (5) wherein they are subjected to heating until softened, after which the trays (3), of a three-part structure, have their side segments swivel with respect to their central segment reshaping the respective pieces of wafer into a fluted form having a U-shaped section, assisted in this wafer-shaping process by a pressing mechanism (14) equipped with a plurality of tampers (17) which act sequentially and unitarily on the respective trays, helping in the cooling of the wafers for these to retain their reshaped form in a stable manner, there being mounted immediately thereafter and on the conveyor belt (2) itself an ice-cream feeder mechanism (18), the ice cream filling the fluted bodies defined by the wafers after being reshaped.

Abstract: The invention relates to a charging apparatus for transferring bakery products into and from an oven. The charging apparatus comprises a charging table, which is transferable to a first position at the bakery line so that the bakery products to be baked are transferable to the charging table, transferable at the oven so that those bakery products to be baked that were transferred to the charging table in the first position are transferable from the charging table to the oven, transferable at the oven so that the bakery products baked in the oven are transferable to the charging table, and transferable to a second position at the bakery line so that the bakery products baked and transferred to the charging table are transferable from the charging table in the second position.

Abstract: A method and apparatus for the rapid cooking of edible pastas such as spaghetti and the like, particularly for home use, consisting of pre-heating a cooking chamber (3), of inserting into the cooking chamber a predetermined quantity of pasta (4) and essentially cold feed water initially obtaining steam, of compressing the water injected thereby bringing it immediately back to the liquid state, of maintaining the predetermined pressure for a preset time interval, of opening the cooking chamber (3) placing it in communication with a transit chamber (9) and of transferring the pasta and the residual water in a collection element (17).

Abstract: There is provided a mobile food/drink serving apparatus including a body 10 which has electrical equipment, an attaching connector capable of being electrically connected to a power source connector provided on a customer table, and a counter for cooking; and mobility means for moving the apparatus, characterized in that the electrical equipment is supplied with electricity by connecting the attaching connector to the power source connector.

Abstract: A multiple-use injection machine of the type used in food processing, is especially suited for selectively injecting treatment media into meat products including, inter alia, beef, pork, whole chickens and chicken parts. The treatment media is chose from a group including both liquid aqueous solutions utilized at normal ambient temperatures and normal operating pressures and a thermal treatment medium such as live steam at elevated temperatures and pressures.

Abstract: To reduce running costs and equipment costs by bringing entire surfaces of noodle strings carried on a conveyor into contact with steam. High-temperature steam is upwardly supplied from a steam pipes (30) installed on a lower cover (24), by running a delivery belt lane (36a) of a belt conveyor (28)through a steam chamber (26). The belt conveyor (28) is equipped with an endless belt (36), whose delivery lane (36a) passes through the steam chamber (26). The belt (36) is a thin, mesh belt positioned so as to partition the steam chamber (26) into an upper steam chamber (26a) and a lower steam chamber (26b).

Abstract: A pasteurizer (1) comprising an endless circulating transport conveyor (3) guided around deflection rolls (7, 8) and used for transporting through the pasteurizer (1) the products (18) to be pasteurized, and having a feed conveyor (5) and/or a discharge conveyor (9) oriented essentially transversely to the conveying direction of the transport conveyor (3) and having a smaller width than the transport conveyor (3), feed conveyor (5) and/or discharge conveyor to and away from the respective end face of the transport conveyor (3), and a transfer surface (4, 19) for bridging a distance between the conveying surface(s) of the feed conveyor (5) and/or of the discharge conveyor (9) and the conveying surface of the transport conveyor (3). The feed conveyor (5) and/or the discharge conveyor (9) is arranged so close to the respective end face of the transport conveyor (3) that the lateral boundary (K) thereof, which face the transport conveyor (3), is arranged above the contour of the respective deflection roll (7, 8).

Abstract: An automatic stir-fry machine to be placed on a commercial burner for cooking stir-fry dishes. The automatic stir-fry machine has a closed cooking chamber with only a rear exhaustion port, containing a cooking vessel formed primarily by two oppositely spaced apart vertical sidewalls and a generally cylindrical shaped bottom having a horizontal axis. A slice assembly is supported inside the cooking vessel and rotates about the horizontal axis of the cylindrical bottom of the cooking vessel, including a transverse scraping slice contacting the bottom of the cooking vessel with spring tension, and a pair of oppositely spaced apart and diagonally oriented stirring slices contacting opposite corners of the cooking vessel where the cylindrical bottom and the sidewalls join, for stirring, tossing and mixing food items inside the cooking vessel.

Abstract: The system and method for monolayer alignment snack chip transfer process a snack chip from a first to a second conveyor. By using a roll at the discharge of the toast oven conveyor that has a diameter that is substantially closer in size to the pickup roll of the second conveyor, mechanical devices for lifting the chips off of the toast oven conveyor can be avoided. Further, chip preforms' alignment in passing between the two conveyors is maintained.

Abstract: An automated grill automatically transfers frozen food from a freezer component to grilling component by an automatic loading device in response to a signal. Frozen food is loaded in a loading side in the freezer component. When the signal is received indicating that the food is to be grilled, food in a feeding side is raised and delivered to the loading device. When a sensor detects that food is positioned in the loading device, the loading device removes the food from the freezer component and into the grilling component. The food is then grilled as it travels between two substantially vertical grilling structures each surrounded by a conveyor belt. Preferably, the conveyor belt is made of a non-stick coated Invar. A lateral sensor detects and compensates for lateral movement of the conveyor belts. After the food exits the grilling component, the food slides onto a heated holding area for serving.

Abstract: Apparatus for preparing parbaked food products, such as pizza crust shells, and dough formulation used therein, and the product produced thereby and/or therefrom. The apparatus operates on a starting material dough including flour, sugar and water, and preferably also a leavening agent such as instant yeast. The dough is rounded, first proofed, panned, pressed and second proofed in the apparatus. The prepared dough piece is then steam hydrated in the apparatus under conditions sufficient to cause moisture absorption and a resultant increase in moisture content throughout the dough. Then the hydrated dough piece is immediately sequentially parbaked until gelatinization of the starch is complete.

Abstract: Hitherto, a cooking apparatus and a preservative food preparing apparatus have been known and practically used exclusively for the purpose of cooking foods or preparing preservative foods. There has been an increasing demand for a cooking-and-preservative food preparing apparatus, and to meet this demand, a heating, cooking, and sterilizing apparatus according to the present invention is constructed as follows: a horizontal type of cylindrical heating-and-cooking oven (1) has numerous nozzles (7) provided therein. These nozzles (7) are connected to the outlet (37) of a heat exchange (25) positioned outside of the oven (1), and the bottom of the oven (1) is connected to the inlet (38) of the heat exchanger (25) via a return pipe (43), which is fixed to the bottom of the oven (1), thus forming a circulation line between the oven (1) and the heat exchanger (25). A circulation pump (40) is included in the circulation line.

Abstract: A method and apparatus for fast-cook pasta with automatic loading for variable sized portions. An amount of bulk product is isolated in a variable sized cavity. The contents of the cavity is discharged by gravity assisted mechanisms into a cooking chamber. The cooking chamber is pressurizable and uses preheated water. After the cooking period has ended, the cooking chamber is depressurized and the cooked pasta is transferred to a postcooker via a cooker exit valve. Heat energy present in vapor created by depressurization of the cooker is used to preheat the water.

Abstract: To reduce running costs and equipment costs by bringing entire surfaces of noodle strings carried on a conveyor into contact with steam. High-temperature steam is upwardly supplied from a steam pipes 30 installed on a lower cover 24, by running a delivery belt lane 36a of a belt conveyor 28 through a steam chamber 26. The belt conveyor 28 is equipped with an endless belt 36, whose delivery lane 36a passes through the steam chamber 26. The belt 36 is a thin, mesh belt positioned so as to partition the steam chamber 26 into an upper steam chamber 26a and a lower steam chamber 26b.

Abstract: Hitherto, a cooking apparatus and a preservative food preparing apparatus have been known and practically used exclusively for the purpose of cooking foods or preparing preservative foods. There has been an increasing demand for a cooking-and-preservative food preparing apparatus.

Abstract: The present invention relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning capabilities.

Abstract: A steam generator is formed by a plurality of similar heat accumulator units stacked vertically. Each heat accumulator unit of the stack has an orientation different than any adjacent heat accumulator unit so that multiple heat accumulator elements of the each heat accumulator unit align with respective open spaces of any vertically adjacent heat accumulator unit.

Abstract: The present invention relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning capabilities.

Abstract: A subdividing apparatus capable of subdividing ingredients and soup liquid every approximately given quantity without separating ingredients from soup liquid and capable of subdividing efficiently frozen dry soup. The apparatus for subdividing ingredients-contained soup into soup liquid containing an approximately given quantity of ingredients, comprises a container having a stirring blade for stirring ingredients-contained soup, a constant-quantity tube having an opening communicated with an opening at the lower end of the container and an extrusion rod closely fitted so as to be slidable with the constant-quantity tube, wherein the forward and backward operation of the extrusion rod is carried out so as to maintain a state free from entry or discharge of air.

Abstract: A combined refrigerator-oven (20) includes an enclosed chamber (28) having a top wall (22), a bottom wall (24), and vertical side walls (26). The refrigerator-oven (20) further includes a heating unit (50) and a refrigeration unit (70). A controller (118) is in communication with the heating unit (50) and the refrigeration unit (70). When a cooling mode is selected, the controller (118) activates the refrigeration unit (70) to deliver cool air (62) into the enclosed chamber (28). When a heating mode is selected, the controller (118) activates the heating unit (50) to produce heat (66) in the enclosed chamber (28).

Abstract: Toaster hash brown (THB) potato patties are formed, coated with oil, drained of excess oil, baked in an impingement oven and frozen. The THBs exhibit little or no oil drip when reconstituted.

Abstract: A loader for a conveyorized cooking apparatus having a transverse partition spaced from an endless loading belt. The loader may include several longitudinal partitions defining a plurality of dispensing stations for loading hamburger patties and like food items. The transverse partition is spaced above the endless loading belt by a distance slightly greater than the typical thickness of a patty to be cooked. The endless loading belt has at least one transverse outwardly extending cleat. As the loading belt travels, the outwardly extending cleat comes into contact with the lowermost patty of each stack of patties on the loading belt and pushes the lowermost patty through the space between the transverse partition and the endless loading belt and into the cooking apparatus. A conveyorized cooking apparatus and a method of loading food patties into a conveyorized cooking apparatus are also disclosed.

Abstract: Apparatus for cooking foods by heating with heat transmitted from outside to a product to be cooked by a current of hot air, wherein, substantially, a hot-air circuit is formed in an enclosed space and the product to be cooked rests on a receiving element (10) for the product to be cooked forming a receiving base (11), wherein air is flowable through the receiving base (11) of the receiving element (10) for the product to be cooked and the hot air is guided so that it flows through the product to be cooked substantially at right angles to the receiving base (11) of the receiving element (10) for the product to be cooked.

Abstract: A facility for preparing bakery and/or pastry products including a plurality of successive operational stations including at least one preparation station and one baking station, in addition to a conveyor supporting the products and moving the products through the plurality of operational stations. The products baking station includes a hot air oven through which the conveyor is moved along a path having vertical upward and downward branches, each branch in the path being flanked by a mechanism for introducing hot air on one side and by a mechanism for extraction of air on the opposite side.

Abstract: An apparatus for treating items such as for freezing, drying, or baking food items, includes an inclined track or trough with a perforated bottom through which pressurized treating gas flows to raise the item and hold it suspended above the bottom of the trough to allow the item to move by gravity down the trough as the treating gas, such as a cooling or refrigerating gas when the item is being cooled or frozen or a hot gas when the item is to be cooked, flows under, around, and over the item to be treated to thereby treat such item. It is preferred that the trough be a spiral trough surrounding a chamber containing pressurized treating fluid which flows from the chamber into a plenum under the perforated trough bottom, through the perforations and around the item and then out of the trough. The items can be stopped in the trough so that they remain for a predetermined treatment time.

Abstract: Briefly stated, the present invention comprises a method of preparing a meat product and, in one embodiment, a method of preparing a beef product from a beef round. The method comprises the steps of cutting a generally solid, generally low fat meat muscle, in one embodiment the beef round, across the grain into two or more muscle portions with each muscle portion having a predetermined thickness. At least one of the muscle portions is cut laterally into a plurality of elongated strips with each strip having a predetermined width and the predetermined thickness. The strips are cooked by placing the strips in hot, deep fat, which is maintained within a predetermined temperature range for a predetermined time period so that the outside of each of the strips becomes crispy and golden brown while the inside remains soft and moist. In a preferred embodiment, the predetermined thickness is the range of ¼ to ½ inch and the predetermined width is also in the range of ¼ to ½ inch.

Abstract: A hermetic type of cooking vessel with numerous nozzles arranged therein, and conduits which open at these nozzles are connected to a cold water source, a hot water source, a seasoning liquid source, a steam source, a superheated steam source and a heated nitrogen source via associated switching means. With this vessel food material is heated evenly without agitating the food material; and automatically heated with this vessel and cooked with accuracy. Thus, the food material is showered with the heated seasoning liquid and other cooking gases and liquids, and the used seasoning liquid is collected from the bottom of the cooking vessel to be reheated. The so reheated seasoning liquid is made to return to the cooking vessel. The cooking vessel is equipped with a food material temperature sensor, a pressure sensor and such like.

Abstract: A continuous processing apparatus comprises a tubular assembly that has a carrying path of a constant spatial cross sectional area throughout it and a pressure control unit in the carrying path, a retainer that is provided with throttle pieces of an area slightly smaller than the spatial cross sectional area so as to create labyrinth seal at least one of the upstream and downstream locations from the pressure control unit of the tubular assembly along its carrying path, and a retainer carrying device placed in the tubular assembly for carrying the retainer.

Abstract: A salad bowl with cooling function in the present invention includes a bowl body and a cover body. The bowl body has a recess and a chamber separated from the recess with a separator and the cover body has a receiving pan. After ice cubes are respectively placed in the recess of the bowl body as well as the receiving pan of the cover body and vegetable or fruit salad is placed in the chamber of the bowl body, the cover body is covered on the bowl body, by which the vegetable or fruit salad will be spread with cool air coming from the ice cubes and penetrating through perforated holes of the separator as well as the receiving pan and thus to be kept fresh in cool temperature in a longer period and tasted more delicious.

Abstract: The present invention relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning 3capabilities.

Abstract: A drum cooker for cooking granular products comprises a vessel mounted to rotate about an axis. At least two nozzle groups are provided opening into said vessel. One of said nozzle groups is arranged in that it opens into a first area of said vessel covered by that granular product. A second nozzle group opens into a second area of said vessel not covered by said granular product. For enhancing the quality of the cooking process, a control means is provided for supplying said gaseous heat-carrying medium at any time to said nozzle group only that opens into that first area covered by said product.

Abstract: A cooking appliance (100) comprising a housing (10) providing a cooking chamber (12), a cooking mechanism associated with the cooking chamber (12) for cooking food therein, and a peltier unit (20) arranged to alter the temperature of the interior of the cooking chamber (12). The peltier unit (20) comprises a peltier device (30) having first and second metal parts which form a junction therebetween and are associated with the interior and exterior of the cooking chamber (12) respectively. In a cooling mode, the peltier device (30) is operable to, upon the passage of an electrical current across the junction in one direction, absorb heat by the first metal part and liberate heat by the second metal part, such that the interior temperature of the chamber (12) may be lowered to facilitate the storage of perishable food.

Abstract: A drum cooker for cooking granular products comprises a vessel mounted to rotate about an axis. At least two nozzle groups are provided opening into said vessel. One of said nozzle groups is arranged in that it opens into a first area of said vessel covered by that granular product. A second nozzle group opens into a second area of said vessel not covered by said granular product. For enhancing the quality of the cooking process, a control means is provided for supplying said gaseous heat-carrying medium at any time to said nozzle group only that opens into that first area covered by said product.