Abstract: A food product breading machine comprising a breading material reservoir, a breading station, a food product loading location, a discharge location from which breaded food products are discharged from the machine, and a perforate conveyor belt extending through the reservoir, the loading location, the breading station, and the discharge location. Breading material exiting the breading station falls through the conveyor and a reservoir intake opening below the conveyor belt between the breading station and the discharge location. Breaded food products remain on the belt and are conveyed to the discharge location. A breading support member is movable to a position beneath the conveyor belt between the breading station and the discharge location for preventing breading material from falling from the conveyor through the reservoir intake opening so that breading material is conveyed to the discharge location and the reservoir is emptied.

Abstract: An improved low shear extrusion and dehydrating apparatus (10) is provided for the continuous extrusion of various starting materials (e.g., starch-bearing grains or starch fractions thereof, proteinaceous materials and/or nutraceuticals) to yield improved products, especially cold water swelling or soluble starch products. The invention is also useful for forming pre-gelled starch products and for processing starch-bearing materials using little or no surfactant. The apparatus (10) preferably includes an elongated extruder (18) together with a tubular die assembly (20) coupled to the outlet of the extruder barrel (32), wherein the volumetric ratio of the die assembly (20) to the free volume of the extruder (18) is from about 3-20, and the ratio of die assembly retention time to the extruder retention time is at least about 5.

Abstract: A process for the preparation of ready-cooked and semi-cooked dishes in a cooking container into which are incorporated all the ingredients, preferably automatically, including mixing of the ingredients just as for an artisanal preparation. A machine for performing the process includes a heating surface on which are placed containers for individual use, the surface being driven by a timed driving system, food supply devices which supply the food according to the timing of the driving system, such that the dishes can be consumed, preserved or frozen. It is also possible to interrupt the cooking in order to separate the solids from the liquid which can be preserved or frozen. The final phase can be carried out in a machine which has a resistance and a container support, one or the two being separable from the other after a delay.

Abstract: A food product breading machine having a battering unit supported by a breading unit. A battering unit conveyor system delivers food products to the breading unit. The breading unit has a breading reservoir, a breading station and a breading unit conveyor system. The battering unit conveyor system propels the food products in a generally horizontal direction to the breading unit. The breading unit conveyor system propels food products toward the breading station in a generally opposite direction. The breading unit conveyor system has first and second sections, one adjacent and below the battering unit conveyor end that conveys food products downwardly and horizontally toward the breading station, the other delivering food products from the first section through the breading station and discharging the breaded products. The second section has two tiers with breaded products from the first tier falling onto the second tier before being discharged from the machine.

Abstract: An apparatus and method easily and quickly produce multiple holes in a dough layer. An apparatus according to the invention includes a top portion, a number of pins supported by the top portion in a fixed pattern, and a base portion having a number of holes arranged in a fixed pattern corresponding to the pins of the top portion. Structure, such as a hinge, is provided to lower the top portion toward the base portion and to guide the pins through a dough layer placed between the top portion and base portion and into the holes. A number of openings in the dough layer are thus produced. A corresponding method is also disclosed.

Abstract: The invention relates to a method for making confectionery products and an apparatus for use in the method. The apparatus includes a hopper for mixing the ingredients of a confectionery mix with water to provide a confectionery-based slurry, a device to deliver the confectionery-based slurry from the hopper to a scrape evaporator, and a scrape evaporator. The scrape evaporator includes at least a substantially cylindrical upper cooking section having a first surface at a first temperature for receiving the slurry from the hopper and first scrapers. The first scrapers remove the slurry from the first surface and urge the slurry towards a substantially cylindrical lower cooking section having a second surface at a second temperature and second scrapers.

Abstract: A convertible drum-type coating apparatus for applying breading material to food products includes an in-line breader section, a rotary drum section, and an outflow section. The rotary drum is mounted on an elevator for lowering and lifting between a low use position and a high non-use position. The low use position is involved with tumbling the breading material and food product together to enhance the coating by the breading material, and in a sense the tumbling gives the appearance of dusting off excess breading material. The coating apparatus is convertible in that the rotary drum can be lifted out of the way to the high non-use position to allow substitution in favor of a bypass conveyor. Bypass of the drum is desired when running "formed" food products and the like, such as patties (eg., beef) or cakes (eg., fish), which are ordinarily too delicate to tumble in the drum.

Abstract: A cooking appliance has a cooking space for receiving a product to be cooked. The cooking space communicates with a cooling-air feeding device and with a sensor module which is provided for sensing a infrared radiation of a surface area under measurement located in the cooking space. The sensor module is disposed at least partially in an air stream provided by the cooling-air feeding device. Impairment of the measuring quality by the air stream is prevented by an extraction device that is provided for extracting air from the cooking space. The extraction device and the feeding device define an imaginary straight line joining a mouth opening of the cooling-air feeding device on the cooking space side and a mouth opening of the extraction device on the cooking space side being at a distance from the surface area under measurement.

Abstract: A system for allotting soup to customers without possibility of scorching of the soup and to offer the soup with ingredients immediately by simply serving the soup each time. The system eliminates the possibility of causing variations in the quantity of ingredients or prevents impairment of the initial shape of the ingredients. The system comprises means for separating space in a container into a soup accommodating chamber and an ingredient accommodating chamber, which may be mixed with soup, to accommodate soup with ingredients. The system also includes means for accommodating a predetermined quantity of ingredients arranged at openings on the lower ends of the soup accommodating chamber and the ingredient accommodating chamber, and the opening on the lower end of the ingredient accommodating chamber is closed by separating means, which allows only the soup to pass.

Abstract: Apparatus and methods are disclosed where plastic extrudable food product is provided such as by a food cooker extruder and is mixed with a food color to form a complexly patterned food product, such as by a pattern forming die.

Abstract: An automatic cooking machine includes a feeding device, a deep-fry device, stove device, a cooker transmission device, a serving device, a washing device, a stir-fry device and a panel each mounted on a base. A program logic controller corresponding with micro-switches and photoelectric sensors controls each of the devices to carry out an automatic cooking process. With such an automatic cooking machine design, the automatic cooking machine can stir-fry and deep-fry like a human cook and is easy to keep in good repair.

Abstract: A compact oven assembly has a housing and a high power density, low mass heating element. The housing defines a cooking cavity and a slot which permits access to the cooking cavity. The high power density, low mass heating element is supported by the housing above the cooking cavity. The compact oven assembly may include a food support which is arranged so that, when the food support is inserted into the cooking cavity through the slot, the slot of the housing is substantially closed off. The compact oven may also include a switch operated by the food support when the food support is inserted into the cooking cavity through the slot in order to energize the high power density, low mass heating element. Each high power density heating element has a formed parabolic reflector located above it and opposite to the cooking plane. Accordingly, the energy from the high power density heating elements is directed toward the cooking plane.

Abstract: A cheesecake batter is baked in individual cups as it is continuously moved from one end of an oven to the other. Thereafter, it is cooled by being transferred to a cooling table covered with a hood. The cooling table and the hood are arranged in line with the other end of the oven, and contains a downward laminar sterile air flow to envelop the baked cheesecake batter on the cooling table. In addition, the cooling table and the hood are spaced from the other end of the oven a distance in which the flow of heated vapor from the oven react and create a vacuum, thereby maintaining the baked cheesecake batter under constant sterile conditions, as it moves from the oven to the cooling table.

Abstract: The machine comprises a refrigerating store (2) which is provided with a series of columns (3) wherein are piled annular dishes (4) which contain the precooked product (1), columns(3) which are supported by a rotary platform (5) and which can rotate with respect to a fixed platform (7) situated at the bottom, the rotary platform (5) having a series of openings (6) wherein are located the extreme dishes corresponding to one column (3); parallel to the fixed platform (7) a sliding plate (8) is provided which has an opening (6) in which falls the plate (4) in a situation facing the opening (10) of the rotary platform (5), also having a lower fixed plate (9) on which the sliding plate (8) can move thereby displacing the plate, and which is provided with a cavity (11) for the passage of a vertically displaceable horizontal support (12) which pushes the product (1) till it is introduced into an oven (14).

Abstract: The present invention provides a system for allotting soup and ingredients, by which it is possible to allot soup for customers without the possibility of scorching, to provide soup immediately for the customers through simple procedure, and to evenly distribute ingredients and to avoid collapse of initial shape of the ingredients.

Abstract: A method and apparatus designed to insure the integrity of food and food service in vending cart. Specifically, disclosed is a system that ensures the integrity of the food will not be compromised, by providing an enclosed or environmentally protected food service station, either portable, mobile or stationary. The system may also provide food monitoring for security, time, temperature and transaction accounting. The system consists of an enclosed or environmentally protected food service station, a sealed food compartment in which food is served, a food storage compartment, an access door for providing service and cleaning to the sealed sections of the station, and optionally an integrated security system that ensures that all access doors and ports are monitored for access and integrity. The security system provides an alarm and reporting capability. Authorization codes are provided to control alarm reset and accounting features of the system.

Abstract: An automated self-service pizza process and system comprises a vending machine with self-contained cooking and processing equipment to rapidly prepare delicious pizza. The stand-alone unattended process and system visually displays pizzas with choices of different toppings for selection by a customer who can pay for the pizza by credit card, debit card, prepaid card, bank card, or by paper money or other cash. Pizza crust can be moved to an assembly area by a robot. In the assembly area, the selected toppings are automatically dispensed on the pizza crust. The pizza is then conveyed to an oven where it is cooked and discharged into a cardboard box or other suitable container. The type of pizza and customer's name can be printed on the box with an ink jet printer.

Abstract: An oven with slide-out transfer guides is provided for use in conjunction with multiple conveyor ovens to provide quick and convenient accessibility to an oven's interior in case of product transfer difficulties. A slidable rail assembly is mounted in the oven, which also has an access port for transfer guide egress and ingress, and a transfer guide with opposed lips forming a slot which mounts the transfer guide on the rail assembly. When access to the oven's interior is necessary to remedy a product transfer problem, the oven of the present invention allows the transfer guide to slide along the rail while still supported by same, and said transfer guide can be partially removed from said oven without the need to turn off the oven. In this way, obstructions can be cleared quickly without significant down time, thereby saving the user both time and expense.

Abstract: A convertible drum-type coating apparatus for applying breading material to food products includes an in-line breader section, a rotary drum section, and an outflow section. The rotary drum is mounted on an elevator for lowering and lifting between a low use position and a high non-use position. The low use position is involved with tumbling the breading material and food product together to enhance the coating by the breading material, and in a sense the tumbling gives the appearance of dusting off excess breading material. The coating apparatus is convertible in that the rotary drum can be lifted out of the way to the high non-use position to allow substitution in favor of a bypass conveyor. Bypass of the drum is desired when running "formed" food products and the like, such as patties (eg., beef) or cakes (eg., fish), which are ordinarily too delicate to tumble in the drum.

Abstract: A food product breading machine is disclosed that comprises a breading unit and a battering unit. The breading unit includes a breading material reservoir, a conveyor for moving food products and breading material along a travel path to a breading application station, and a breading material flow controlling system for creating a standing wave of breading material at the breading application station. The breading material flow controlling system comprises food product engaging elements movable toward and away from the conveyor to enable food products to pass through the standing wave and the application station while continuing to restrict the flow of breading material from the station. An adjustable plow projects into the breading approaching the application station to facilitate breading lateral sides of food products approaching the station.

Abstract: An apparatus for the discontinuous preparation of farinaceous products such as spaghetti with a portioning apparatus for receiving the farinaceous products, a cooking chamber and a drainage chamber, with the inlet zone and the outlet zone of the cooking chamber and the drainage chamber each being closeable by valves which are arranged as flaps, with a single flap which is rotatable about a rotational axle being provided between the cooking chamber and the drainage chamber, and with the flaps in the inlet zone of the cooking chamber and the outlet zone of the drainage chamber being movable transversally to the inlet zone or the outlet zone.

Abstract: A computerized cooker is described which sequentially enters numerous food items into various cooking pots and introduces liquid ingredients as well. Food is cooked in accordance with a specified computer program.

Abstract: An automatic bread maker comprises: an oven chamber having a heater, a kneader and a temperature sensor; a bread vessel mounted within the oven chamber, ingredients being charged into the bread vessel; and controller for controlling the heater so as for a temperature within the oven chamber, which is detected by the temperature sensor to be maintained at a fermentation temperature.

Abstract: The invention concerns a multi-functional programmable food processor for the preparation of cooked dishes, comprising a principal body, a processing receptacle, a container, divided into several compartments destined to contain the ingredients, arranged above the receptacle, each compartment featuring an aperture, rotary disk for connecting compartments of the container with the receptacle and drive mechanism, utensils for handling the ingredients within the receptacle and with the respective drive mechanisms, heating the receptacle, microprocessor for programming and control of the processor wherein the container is mounted fixed on receptacle via an intermediate element in operating position, whereby the receptacle, the container and the intermediate element constitute a set mounted fixed on the body of the processor in operating position, and rotary disk for connecting compartments of the container with the receptacle arranged within the intermediate element.

Abstract: An oven with slide-out transfer guides is provided for use in conjunction with multiple conveyors ovens to provide quick and convenient accessibility to an oven's interior in case of product transfer difficulties. A slidable rail assembly is mounted in the oven, which also has an access port for transfer guide egress and ingress, and a transfer guide with opposed lips forming a slot which mounts the transfer guide on the rail assembly. When access to the oven's interior is necessary to remedy a product transfer problem, the oven of the present invention allows the transfer guide to slide along the rail while still supported by same, and said transfer guide can be partially removed from said oven without the need to turn off the oven. In this way, obstructions can be cleared quickly without significant down time, thereby saving the user both time and expense.

Abstract: A three-stage cooking apparatus and method for automatically cooking food products are provided. The three-stage cooking apparatus has a housing, a first conveyor within the housing for transporting a food product to be cooked thereon, a heating element located above the first conveyor and a condiment dipper located at an end of the first conveyor. The condiment dipper is constructed and arranged to receive the food products from the first conveyor for dipping the food products in a condiment contained therein. A second conveyor is located at an output of the condiment dipper to receive dipped food products thereon. A second heating element may be located within the housing below the first conveyor and above the second conveyor to cook the food products on each conveyor. Another heating element may be located beneath the second conveyor to cook the food products while the same are traveling on the second conveyor.

Abstract: Apparatus for preparing dough prior to baking houses stacks of dough carriers arranged side-by-side in one or more rows. The stacks are self-supporting. Drive mechanisms step the carriers upward within a stack and laterally between stacks. Downward movement within stacks is by gravity. Vertical movements are one carrier height at a time; lateral movements are one carrier width at a time. The overall movements may follow different modes. The apparatus may include a first dough rising station and a final dough rising station.

Abstract: An apparatus for the discontinuous preparation of portioned pasta products, in particular spaghetti, with a supply container to receive the raw products, a cooking chamber (1) and a draining chamber (2), wherein the cooking chamber (1) and the draining chamber (2) can each be closed by valves in their inlet region (1E, 1A) and outlet region (2A), the overall height of the apparatus being kept small by constructing the valves in the inlet region (1E) of the cooking chamber (1) and the outlet region (2A) of the draining chamber (2) as shut-off flaps (3, 4) that can be moved linearly in a direction transverse to the inlet and outlet direction and are spaced apart from the chamber wall containing the respective opening (1E, 2A) during this movement, and that to close the openings at the end of the linear movement, the shut-off flaps (3, 4) are pressed against the respective chamber (1, 2) in a direction perpendicular to the plane of the opening by means of a lever mechanism (36, 37A, 37B).

Abstract: A conveyor apparatus including dips to turn and tumble items placed on the conveyor. The conveyor apparatus has a conveyor belt configured in a series of dips arranged to insure the turning and tumbling of items placed on the conveyor belt.

Abstract: An automatic rice cooking apparatus including a rice washing section supplied with a predetermined amount of rice from a rice box via a measuring cup and adapted to wash the rice by a water supplied at a uniform water pressure and a rice cooker adapted to receive the washed rice and a water for boiling the rice controlled in quantity by a water supply time and achieve a cooking operation and a warmth-keeping operation. The apparatus includes a control circuit capable of automatically achieving all rice cooking procedures of measuring the amount of rice to be cooked, washing the rice, adjusting the quantity of water for boiling the rice, cooking the rice and keeping the cooked rice warm in accordance with a selected specification of a user. The control circuit also informs various operation states of the apparatus so that the user uses the apparatus conveniently and simply.

Abstract: A specified-quantity supply apparatus of the invention transfers a specified amount of a cooking material. The apparatus is formed of a material stocker for retaining the cooking material therein, a pair of blade rollers disposed in the material stocker to be parallel to each other, and a screw disposed below the blade rollers and rotating around a shaft extending parallel to shafts of the blade rollers to transfer the cooking material falling from the blade rollers toward a discharge port. A material detection sensor may be disposed above the screw to detect the cooking material on the screw, and a rotational speed of the blade rollers may be controlled based on a detection result of the material detection sensor. A control device may control rotation of the blade rollers for a specified period of time after number of rotation of the screw reaches a set value. Thus, a required amount of the cooking material is constantly supplied on the screw.

Abstract: The water is removed from food product pouches which have passed through a water bath by advancing the pouches in a continuous stream on a first tray which is vibrated with respect to a frame. The pouches are advanced beneath an air manifold which discharges air onto the pouch to blow moisture downwardly. An air outlet is formed in the tray beneath the air manifold, and air is drawn therethrough. The reduced pressure produced by the partial vacuum restrains the pouch from upstream motion, and serves to draw away the water which has been detached from the pouch. A second vibrating tray is positioned to receive pouches discharged from the first tray. An inclined ramp flips the pouches as they travel between the trays to present the underside of the pouch for drying. Once flipped the pouches progress along the second tray beneath a second air manifold and vacuum air outlet to complete the water removal prior to discharging the pouch from the apparatus.

Abstract: An automatic breadmaker has a floor, enclosing surfaces and a door which form the oven chamber. The door swings horizontally to create a front opening extending substantially to the oven floor, thus facilitating "wide-side" insertion and removal of the baking pan. When closed, the door extends upwardly from along the oven floor and rearwardly to a position directly above the pan. With the door open, insertion and removal of the pan is further facilitated by the resulting wide-mouth configuration. The pan has two driven kneading members spaced along its bottom for mixing dough. The loaf made by the new breadmaker is of normal configuration, has a risen topside extending along its length and has a size, shape and overall appearance closely resembling that of a normal bakery loaf.

Abstract: A barbecue pit has a oven and a firebox mounted upon a frame which includes a reach pole, wheels, and a trailer hitch. The heat and smoke from the firebox enters into the bottom of the back of the oven. A baffle regulates the flow of heat into the oven and prevents flames from entering the oven. A chimney has its intake located at the bottom of the front of the oven and extends to sufficient height to prevent smoke from getting in the eyes of attendants. Access to the oven is by a rack opening. A rack rolls in and out of the oven on rollers and has a series of doors which close the rack opening of the oven when the doors are aligned therewith. The rack opening and intermediate doors, the oven is rarely opened so that smoke and heat escapes therefrom.

Abstract: A food flipping assembly (4), used to automatically flip food 180.degree. while cooking, includes a frame (16) having cam-carrying U-shaped arms (24, 25), and a pair of movable support plates (38) slidably mounted to the U-shaped arms for movement between first and second elevations. A food carrier (20) is pivotally mounted to the support plates for movement about a horizontal axis (22). A food carrier rotator (58) is mounted to the food carrier and has drive elements (60, 63) which engage cam surfaces (64, 66) carried by the arms. Movement of the food carrier from the first elevation to an intermediate elevation does not cause the food carrier to rotate; movement from the intermediate elevation to the second elevation causes the drive elements to engage the cam surfaces thus rotating the food carrier about 135.degree.. Lowering of the food carrier back onto the cooking surface causes the food carrier to complete its 180.degree. rotation.

Abstract: An apparatus for coating food frying pieces with grains powder includes a buttering conveyor of the string type carrying the food pieces through a steamer and under a batter nozzle that coats them before they drop off the end of the buttering conveyor onto a covering conveyor. The covering conveyor includes rotating urgers. A sieving conveyor, also of the string type, receives the pieces and conveys them to a next-stage output conveyor. A grains powder supply conveyor coupled to the stem portion of the covering conveyor and a grains powder recovery coveyor extend between the covering conveyor and the sieving conveyor.

Abstract: A mixer mechanism is used for an automatic baking machine which includes an oven and a container disposed within the oven so as to bake bread. The mixer mechanism includes a driving device which has a rod member rotated by a motor, and a driving plate member secured to the upper end portion of the rod member. A shaft assembly includes a shaft member journalled on the bottom wall of the container, a driven plate member secured to the bottom end of the shaft member and mounted removably on the driving plate member in such a manner that the shaft assembly rotates synchronously with the rod member, and a positioning unit secured to the top end of the shaft member.

Abstract: A bagel board turning device having a plurality of bagel boards with bagels placed thereon, each bagel board rotatable on its central longitudinal axis with gears to simultaneously rotate the bagel boards along their longitudinal central axes to deposit the bagels directly under their respective bagel boards.

Abstract: An apparatus and method for maintaining the lateral spacing of parallel rows of tortillas while transferring tortillas between two vertically spaced conveyors. The tortilla transfer guide is positioned adjacent to two generally horizontal, vertically spaced endless belt conveyors. The tortilla transfer guide has at least one scalloped section having a center of curvature aligned with the longitudinal axes respectively corresponding to an associated row of tortillas travelling towards the guide on the upper conveyor and an associated row travelling away from the guide on the lower conveyor. Each scalloped section is capable of moving a laterally misaligned tortilla towards its center of curvature, which is aligned with the proper longitudinal row axis on the lower conveyor.

Abstract: A method for sterilizing, packing and sealing a meat product includes at first station (1) sterilizing the meat product surface layer or stratum by submitting it to a thermal shock of high temperature during a very short interval (HTST technique), feeding the meat products to the first station and withdrawing the meat product from the first station and transferring it to a second station (2), wrapping the meat product at the second station in a pre-set position including for sequentially positioning (57, 58) tubular container such as bags (65) from a storage area (62) therefor to the wrapping position and opening the inlet of the tubular container for insertion of the meat product therein from the transfer device (0), transferring (85, 86, 87, 88, 95) the filled tubular containers in the open position to a third station (3), and vacuum sealing the containers at the third station.

Abstract: A combination of utensils including a table defining an upperside and an underside. The upperside of the table defines a first recess, a second recess, a cutout being in communication with the first and second recesses, a third recess and two shaft-receiving recesses each defining a narrow entry. The table defines an aperture within the second recess. A chopping board is receivable in the first recess. A mandolin/grater is receivable in the second recess. A sharpening wheel is formed on a shaft. The sharpening wheel is pivotably receivable in the third recess as two ends of the shaft are retained in the shaft-receiving recesses. Two first flanges are formed on the underside of the table. A tool-receiving box includes two flanges formed thereon. The flanges of the tool-receiving box are engageable with the first flanges of the table so that the tool-receiving box is slidably mounted on the underside of the table. Two second flanges are formed on the underside of the table.

Abstract: Process for fast cooking filamentary alimentary pastas and the like, consisting in feeding high-temperature, pressurized water to a pre-cooking chamber thermostatted by means of the same high-temperature water, feeding to the chamber, and by means of a metering feeder, a portion of raw pasta together with hot water, and keeping the pasta under such condition until the pasta is softened, feeding a further amount of hot water to the pre-cooking chamber in order to stir the softened pasta, transferring the pasta to a thermostatted end-cooking chamber, and removing hot cooking water causing the hot water to circulate through a plurality of expansion chambers before being sent to a heat exchanger associated with the water feed pipe. Fast-cooking apparatus suitable for practicing the process in an automatic way, in which the operating cycle is governed by a microprocessor, or the like.

Abstract: A pretzel oven with electronic heat control bakes a plurality of pretzel-like bakery products in a continuous baking process. The pretzel oven includes a microprocessor-based control, a solid state relay for reduced maintenance and improved bakery production, an over heat temperature electrical source in the event of fire or other over temperature conditions. A caustic soda heater and thermostat regulate the temperature of a soda bath. A universal joint isolates the main drive motor from side loads and permits a tilting or angling thereof for enhanced lubricating properties. The salt box for salting the bakery products is separately controllable.

Abstract: A convection oven for bakery goods. The oven is of the type having sidewalls, a floor, a top and an opening in one of its sidewalls for permitting at least one multilayer wheeled cart to be pushed into and removed from the oven. The oven includes a fan located in the top of the oven for circulating heated air in a closed path through the interior of the oven. A plenum is located in the pair of opposed sidewalls adjacent to the sidewall having the opening The plenum extending substantially from the top to the floor of each sidewall and includes a plurality of horizontal air outlet slots extending substantially the depth of the oven. The horizontal air outlet slots are arranged with a 1:1 correspondence with respect to each rack of the multilayer wheeled cart. Heat recovery means are located in the plenum portion of the opposed sidewalls.

Abstract: A machine to fast cook individual servings of pasta and pasta for use in such machine together in combination, comprises a pressurized boiler to heat water to a temperature of about 155 degrees Celsius under pressure of about 7 atmospheres or about 105 psi, a cooking chamber to receive an individual serving of pasta for cooking and to thereafter receive the heated and pressurized water from the boiler to cook the pasta for about thirty seconds, an expansion chamber for vaporization of the heated water when discharged from the cooking chamber, a discharge assembly to discharge the individual serving of pasta when cooked, and pasta for use in such machine which comprises cylindrical tubular lengths of pasta, whose primary ingredients are finely ground wheat and water, which have a small diameter bore extending longitudinally through the center of each length of pasta.

Abstract: A fast cooker (1) of metered amounts of spaghettis, bucatinis, and the like pasta products, enabling delivery of metered amounts of faultlessly cooked and strained spaghettis, includes a main frame (2) containing cooking chamber (6) and a normalization chamber (7) communicating with the cooking chamber to receive a metered amount of spaghettis and the cooking water thereof. The normalization chamber (7) is closed at the bottom by a gate which is movable from a closed position to an open position for spaghetti delivery, and to an intermediate position for spaghetti straining.

Abstract: A machine to fast cook individual servings of spaghetti and the like, particularly spaghetti which has a microscopic bore through the center of each strand, comprises a pressurized boiler to heat water to a temperature of about 155 degrees Celsius under pressure of about 7 atmospheres or about 105 psi, a first cooking chamber to receive an individual serving of spaghetti for cooking and to thereafter receive the heated and pressurized water from the boiler to cook the spaghetti for about thirty seconds, a second cooking chamber to which the partially cooked spaghetti is then transferred through a conduit whose passage is controlled by a food transfer valve for further cooking in water at a temperature of about 90 degrees Celsius for a duration of about twenty seconds.

Abstract: A rice cooker includes an interlock that prevents the user from sliding the cooking pot out of the cooker without first disengaging internal assemblies that would otherwise be damaged. The rice cooker operates in any of three user selectable modes: a fully automatic mode in which the rice cooker measures out a user selected quantity of internally stored raw, unwashed rice, washes the rice, cooks the rice and then keeps the rice warm; a cook and keep-warm in which the cooking pot of the rice cooker is loaded with premeasured and washed rice from an external source and the rice cooker cooks the rice and keeps it rice warm; and a rice warming mode in which the cooking pot is loaded with already cooked rice and maintains it at a serving temperature. A startup routine checks that a pot is installed, that a lid is on the pot, that an upper pot cover assembly is at a required height, that a platform is in its latched position, and that a washer container is in its stowed position.

Abstract: The apparatus comprises a pressurized circuit, wherein water is superheated to a uniform temperature, maintained free of stagnation points of air bubbles and steam, and always kept at a pressure higher than that of saturated steam at the highest temperature reached by the water itself. The superheated water, taken from the highest point of the pressurized circuit, is rapidly introduced into a precooking chamber, in which the food to be cooked has been introduced earlier and in which the pressure of the pressurized circuit is maintained. The food, after a precooking in the chamber, completes its cooking in water at atmospheric pressure in two successive cooking devices and, after the excess water has been extracted, is unloaded onto the plate for the consumer's use.

Abstract: A modular food preparation station for storing and cooking food stuffs such as pizza comprising a base including at least one temperature controlled compartment formed therein to maintain the food stuffs within a predetermined temperature range prior to perparation and an infrared continuous conveyor oven including a thermally insulated cooking chamber having an entrance opening to receive raw food stuffs therethrough and a discharge opening to discharge cooked food therefrom formed at opposite ends thereof, and a continuous conveyor operatively disposed within the thermally insulated cooking chamber to move the food stuffs through the thermally insulated cooking chamber, infrared emitters longitudinally disposed above and below the continuous conveyor and passive emitters formed on opposite sides of the thermally insulated cooking chamber to complement the energy from the infrared emitters to uniformly cook the foodstuffs as the food stuffs pass through the thermally insulated cooking chamber.