Abstract: A control system for controlling the heating of a product in a dielectric oven comprises at least one dielectric heating circuit including an electromagnetic energy source, such as a triode vacuum tube, having an anode and a resonant circuit including at least one inductor and at least a pair of capacitors. Each capacitor includes two capacitor plates and one of these capacitor plates is moveable, such that each pair of capacitors forms a variable capacitor in which the product to be heated is a dielectric. The system also includes at least one ammeter for measuring actual anode current at the anode. A motor is used to increase or decrease a distance between the plates of at least one of said capacitors, thereby adjusting the electromagnetic energy delivered to the product. A processor receives ammeter measurements, whereby the distance between the pair of capacitor plates is adjusted to increase or decrease the actual anode current.

Abstract: Cooking of food products and particularly of dough-based food products such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked food product very low and low frequency radio frequency waves simultaneously on both sides of the food product in order to quickly cook both surfaces of the same thus forming capping layers that retain a high degree of moisture within the body of the food product without unduly drying it. The radio frequency waves are preferably applied by an antenna formed by two parallel arrays of electrodes one on each side of the food product, the arrays of electrodes having alternate electrodes of opposite polarity to constitute dipoles which irradiate the radio frequency waves approximately parallelly to both sides of the food product.

Abstract: A removable tray holds a product for heating in a dielectric oven. The tray comprises at least one wall defining an interior, wherein the at least one wall is made from a non-electrically conductive material, such as a polycarbonate resin having a thickness in a range of about 0.08 to 0.09 inches (about 2.03 to 2.29 mm). The at least one wall includes at least a first and a second electrode. Each of the electrodes comprises a first portion and a second portion, wherein the first portion is separated from the tray interior by a thickness of polycarbonate resin in a range of about 0.01 to 0.03 inches (about 0.25 to 0.76 mm). The first portions bracket the product, are substantially parallel to each other, and are encased within the at least one wall. Each of the second portions has an exposed area which when the tray is placed in the oven is coupled with an electromagnetic energy source to produce an electromagnetic field between the electrodes.

Abstract: A dielectric oven for heating a product with a tray includes a housing having an access, wherein the housing defines a heating cavity. The oven includes an oven liner which substantially conforms to the interior shape of the heating cavity and forms a liner cavity within the heating cavity. The liner is made from a non-electrically conductive material which may have a low dielectric constant, a low dielectric loss tangent, and a melting point of at least about 225.degree. F. (107.degree. C.). The liner forms a vaportight boundary between the liner cavity and the heating cavity. The liner material may be a thermoplastic resin selected from the group consisting of polysulphone, polyester, and polycarbonate resins. The liner material may be reinforced with, for example, glass fibers, such as in fiberglass reinforced polyester resin. The housing and the liner may have at least one air intake port and at least one exhaust port. At least a pair of contacts may project into the interior of the oven liner.

Abstract: An apparatus for producing prepared food by electrical conduction comprising: a processing container for electrical conduction having an opened top, a pair of electrodes mounted on both inner sides of the processing container, one ends of said electrodes extending to the outside so that a contact part is formed; a base to which said processing container may be detachably disposed; a control box for electrical conduction, mounted on one side of said base, provided with a transmission part adapted to be in contact with said contact part of the processing container so that electricity transmits to said electrodes; an operating arm vertically pivoted to the top of said control box; a lid disposed on the end of said operating arm and covering the open top of said processing container; and a temperature sensor fitted up with the tip of said operating arm and sensing a temperature of said processing container.

Abstract: A multiple stage oven structure including a radio frequency cooking station and an infra-red cooking station particularly useful for cooking certain food products. The radio-frequency cooking station comprises a first and second electrode and a conveyor to position the food product between the electrodes wherein it is the dielectric material of a capacitive heating assembly. Also disclosed is an automated food cooking and serving arrangement incorporating the multiple stage oven structure with a food storage section and associated conveyors and electronic control components for conveying the food product through various steps of selection, cooking and delivery of the cooked product to a customer. In a preferred arrangement, the food product is carried by an electrically conductive pan which functions as the second electrode in the radio-frequency cooking station assembly, forms a portion of a radio frequency shield during cooking, and as a serving pan once cooking is completed.

Abstract: A container having an open upper end is provided with a moisture permeable film member disposed inside the container in such a manner that two outer surfaces of the film member face two mutually opposing inner surfaces of the container, and with a pair of electrodes disposed in the gaps formed between these inner and outer surfaces. A food material, a suitable amount of electrolyte and a suitable amount of water are placed within the moisture permeable film member, and they are then cooked by being subjected to warming or heating by supplying electricity to the electrodes so that current flows therebetween.

Abstract: The invention relates to a package for electrical conduction cooking of a food product contained therein wherein the electrodes include a raised portion of the bottom wall and a planar top electrode and wherein the recessed area between the raised portion of the bottom wall and the sidewall of the package defines a peripheral reservoir to allow the drainage and accumulation of exuded products from the food product being cooked so as to prevent contamination of the bottom electrode.

Abstract: Application of substantial pressure to ends of a frankfurter, concurrent with passing of electrical current, through the application of a cooking tray whose structure accepts multiple frankfurters and allows the pressure to be applied by the use of a carriage system with multiple plungers whose points of contacts serve as electrodes; use of aluminum foil patches between the extremities of the frankfurter and electrode plunger cups is made to maintain conductivity with said aluminum patches being applied by use of a paper tape sprocket system which is microprocessor controlled or in the alternative by manual operator insertion in a modified cooking tray which eliminates the need of the paper tape sprocket system. Application of pressure to extremities of the frankfurter is well in excess of that required for mere electrical contact, but is part of the cooking process for producing a processed frankfurter in less than 40 seconds with high reliability by passing an electric current without burning or arcing.

Abstract: A heating device, particularly for food products, includes a housing containing at least a pair of electrodes connected to supply dielectric high frequency heating. The product, contained within a tray, is positioned between the electrodes being connected to a high frequency alternating current. At least one electrode on which the tray with product can be placed may include a number of rod-shaped electrodes. In another embodiment, one or both electrodes are positionable in the tray interior in intimate contact with the product.

Abstract: A high-frequency dielectric oven uses a plurality of oscillating circuits, which are caused to operate in a predetermined phase relationship, to produce a higher voltage distribution within a load capacitor, thus permitting an increase in the space between the electrode plates of the load capacitor to enable use of the oven for heating commercial quantitites of foodstuff. The generated electric field has a distribution which minimizes the number of nodes of a standing wave, thus reducing the occurrences of cold spots in the heating cavity. A plurality of tray levels are provided, each level having a separate pair of electrodes generating the electric field therefor. The electrodes may be shaped to provide direct support for the trays. Power transferred to the foodstuff is controlled by a variable air gap capacitor and the power tube operates at a substantially constant power level, irrespective of the power being transferred to the foodstuff.

Abstract: In order to prepare foods by utilizing electric heating, a container (1) having an open upper surface is prepared, with a moisture permeable film body (8) disposed inside the container in such a manner that two outer surfaces (9) of the film body face two mutually opposing inner surfaces (4) of the container, and with a pair of electrodes (5) disposed in the gaps between these inner and outer surfaces. A food material (A), a suitable amount of an electrolyte and a suitable mount of water (B) are placed within the moisture permeable film body, and they are then cooked by being subjected to warming or heating by supplying electricity to the electrodes so that current flows therebetween.

Abstract: A process for heating by dielectric hysteresis a product (11) containing at least a proportion of ice enabling to heat and/or at least to form molecules of liquid water in said product practically without heating the liquid water obtained, consisting in subjecting the product to an electric field created between two electrodes (5, 6) to which is applied an alternating voltage of a frequency having a value in the range from one kilohertz to six megahertz.

Abstract: In an electric direct energy transfer cooker for quickly cooking food, particularly fowl such as chicken, contactably interposed between electrodes, a food doneness control circuit is connected with the supply current. The control circuit senses and stores, for reference, the peak value of the root mean square of current through the food as a function of its cooked condition and stops current to the electrodes in response to a decline in current value through the food equal to a predetermined percentage of the current peak.

Abstract: A heating device, particularly for food products, includes a housing containing at least a pair of electrodes connected to supply dielectric high frequency heating. The product, contained within a tray, is positioned between the electrodes being connected to a high frequency alternating current. At least one electrode on which the tray with product can be placed may include a number of rod-shaped electrodes. In another embodiment, one or both electrodes are positionable in the tray interior in intimate contact with the product.

Abstract: In a method of baking using an open face container a radio frequency field is applied between the container and the material to be baked therein in order to enhance the heating of the material and thus shorten the baking time. The method can be used in a conventional oven of, for example, the convection type.

Abstract: Apparatus and a method for food processing wherein an AC electrical current at a frequency exceeding mains frequencies is caused to pass through a food product producing direct resistance heating of the food product, the frequency being selected to preclude substantial electrolysis of the food product.

Abstract: Apparatus in accordance with the invention includes an endless belt conveyor having an insulated bottom belt and a pair of insulated, opposite side belts having longitudinally spaced apart, transverse slots therein for receiving removable electrically conductive plates adapted to form opposite sides of a series of moving baking compartments on the belt. Each compartment is adapted for holding a mass of dough in contact with a pair of plates on opposite sides of the dough mass and an electric current source is interconnected to make contact with the conductive plates on opposite sides of each moving compartment to pass an electric current through the dough mass contained in the compartment for baking the dough as it moves along with the conveyor until baking is complete and the plates are removed from the conveyor.

Abstract: In an electric resistance cooker for quickly cooking food, such as ground meat, contactably interposed between electrodes, a food doneness control circuit is connected with the supply circuit. The control circuit senses the rate of change of the root mean square of current through the food as a function of its cooked condition and stops current to the electrodes in response to a predetermined rate of change of the root mean square value of the current through the food.

Abstract: A method of and an apparatus for producing a processed foodstuff by passing a current to a raw food material wherein the raw food material placed in an insulating container open on upper and lower sides is held between an upper electrode member and a lower electrode member serving concurrently as a juice receiver located on opposite sides of the raw food material through respective salt water containing contact members which are resiliently connected together by resilient connection means in an insulated condition. A current is passed between the upper and lower electrode members through a plug having a probe to heat the raw food material to a predetermined temperature to sterilize it. Juices given off by the raw food material collect in a juice trap. The insulating container containing the raw food material may be placed on a worktable in the front thereof and moved to the rear of the worktable.

Abstract: A method of and an apparatus for producing a packed food, wherein a sheet of packing film of heat resisting and insulating material formed with a multiplicity of minuscule current passing apertures is placed on an insulating container open at the top and the bottom and having an electrode plate and a salt solution impregnated electrical contact member placed thereon which are positioned at the lower open end, and forced into the container in such a manner that the minuscule current passing apertures are in a horizontal plane in contact with the salt solution impregnated electrical contact member. Then a charge of unprocessed foodstuff is filled in the packing film, and an electrode plate is brought, through a salt solution impregnated electrical contact member, into contact with the minuscule current passing apertures and the unprocessed foodstuff positioned thereagainst.

Abstract: A dielectric heating device for heating a dielectric sandwiched between a pair of electrodes is disclosed in which an oscillation circuit is made up of the above-mentioned electrodes, a coil connected in series with the electrodes, a first capacitor connected in parallel with a series circuit made up of the electrodes and the coil, another series circuit connected in parallel with the first capacitor and made up of second and third capacitors and a field effect transistor having source and drain electrodes connected respectively to one and the other electrodes of the second capacitor and a gate electrode connected to a junction point for connecting the first and third capacitors.

Abstract: Food thawing apparatus is disclosed specially adapted for used in a refrigeration appliance. An enclosure having good thermal communication with surrounding environment is provided with a pair of planar electrodes defining a food thawing zone. One of the electrodes is movable to allow insertion of a frozen food load. A high frequency, relatively low wattage power supply provides uniform energy distribution throughout the food load for gentle heating (thawing). Frequencies of 27.12 MHz or 43 MHz are suggested along with a power level of 100 watts or below, preferably 35-80 watts.A low cost, semi-automatic embodiment is also disclosed employing a compartment built into a refrigerator with a removable drawer. A drawer latch simultaneously operates to lock the drawer into place and to lower the movable electrode into contact with the food load.

Abstract: Food thawing apparatus is disclosed specifically adapted for use in a refrigeration appliance. An enclosure having good thermal communication with surrounding environment is provided with a pair of planar electrodes defining a food thawing zone. One of the electrodes is movable to allow insertion of a frozen food load. A high frequency, relatively low wattage power supply provides uniform energy distribution throughout the food load for gentle heating (thawing). Frequencies of 27.12 MHz or 43 MHz are suggested along with a power level of 100 watts or below, preferably 35-80 watts.

Abstract: Cooking apparatus for preparing meats to suit individual tastes of different consumers. The meat is subjected to electric current heating to cook the meat and to radiant broiling to char its surface. The cooking current passing through the meat is regulated in response to a comparison of an input corresponding to the desired degree of cooking and an indication of the interior temperature of the meat as it is being cooked. The apparatus are particularly suited to handle effectively a variety of individual orders at substantially the same time.

Abstract: A method and apparatus for cooking a wide variety of foods wherein the food to be cooked is placed in contact with a sheet of conductive material, which has been connected by clamping members to an electrical power source capable of supplying a low voltage, high current. A food may be wrapped in a thin sheet of conductive material, such as a metal foil, and cooked by passing current through the thin sheet or foil. The process is characterized by a high efficiency and short cooking time. Preferred conductive material are disposable, for example aluminum foil, thereby avoiding cleaning after cooking.The apparatus includes means for supplying a high current, at a low voltage. Electrically connected to the current supply means are a pair of clamps for clamping an electrically conductive sheet. Preferably, the clamps are independently operable and each comprise a curved movable member and a fixed member, together with means for moving the movable member.

Abstract: A salt-containing unprocessed foodstuff is charged in a wrapping tube unit comprising a cylindrical body, end plate means comprising members bonded to open opposite ends of the cylindrical body, and a pair of electrical contact members previously impregnated with a salt solution and fitted in the end plate means to provide a wrapped material foodstuff. The end plate means may be of any shape and is formed with a multitude of apertures, at least one of the members having cuts made therein to permit charging of the unprocessed foodstuff in the cylindrical body which may be deformed to conform to the shape of the end plate means.

Abstract: A container for heating foodstuff contained therein comprising an electrically insulating outer wall forming an enclosure for the foodstuff, perforated inner electrically insulating wall means within the enclosure forming at least two pockets between said inner wall and said outer wall for receiving at least two spaced apart electrodes which are adapted to be connected to an electrical supply source, and removable closure means cooperating with said outer wall immediately adjacent said pockets whereby removal of said closure means opens said pockets for receiving the electrodes.

Abstract: A new and improved process and apparatus for producing alcohol from cereal grains or starch materials is disclosed. The process involves cooking or mashing very rapidly by electric means to prevent any form of hydrolysis of the starch prior to enzymatic hydrolysis by malt. Specific over-all process steps include milling of the grain in a manner to improve the wetting of the grain; electric cooking or mashing; malting of the mash; fermentation and recovery by distillation. The apparatus principally comprises an electric cooking or mashing unit having a central electrode positioned within an electrically conductive outer wall with a suitable electric power source being provided across the central electrode and conductive wall. In accordance with the invention the mash is heated to a predetermined temperature in a matter of seconds without the addition of condensate.

Abstract: Disclosure is an appliance for use in conjunction with the electrical resistance cooking of an electrically high conducting food substance within an electrode type cooking package which comprises: A housing defining a packaged food cooking compartment; and retractable plunging means located at opposite ends of said cooking compartment which urge intimate electrical contact between an electrically high conducting food substance held within a subject food containing package, said package being set within the food cooking compartment, and at least two electrical contacts located at the inside surfaces of diametrically opposite ends of said imparting a regulated electrical current for finite time periods to said electrical contacts, forcing current through a subject electrically high conducting food substance, cooking same by conversion of electrical energy into heat without undesirable arcing or food burning; and a protective cover which may exist in an open or closed position.

Abstract: A container and composition of matter combination useful in connection with electrical resistance cooking of electrically high conducting foods which comprises:(a) An electrically and preferably thermally insulating container which defines a food cavity having a substantially uniform longitudinal cross sectional area, and an aperture in each of its two most diametrically opposite ends; and(b) Electrical contacts located at said diametrically opposite ends attached to a surface, preferably the inside surface of the container ends while draping the apertures and extending out of the container to a source of electrical energy, and(c) A composition in intimate contact with the inner surfaces of said electrical contacts and the subject foodstuff consisting essentially of:(i) a gel; and(ii) a substantially ionized speciesSaid composition being positioned to make intimate non-arcing contact between the electrically high conducting foodstuff and the electrical contacts during current flow.

Abstract: A salt-containing unprocessed foodstuff is charged in a wrapping tube unit comprising a cylindrical body, end plate means comprising members bonded to open opposite ends of the cylindrical body, and a pair of electrical contact members previously impregnated with a salt solution and fitted in the end plate means to provide a wrapped material foodstuff. The end plate means may be of any shape and is formed with a multitude of apertures, at least one of the members having cuts made therein to permit charging of the unprocessed foodstuff in the cylindrical body which may be deformed to conform to the shape of the end plate means.

Abstract: A food cooking oven having exterior walls and inwardly spaced interior walls wherein the interior walls are electrically conductive and are connected to an electrical power source. In operation, the interior of the oven is heated to a food cooking temperature by passing an electric current through the interior walls of the oven.

Abstract: Described is a packaged food product, including a container, shell or enclosure which exists in an "open" position prior to loading and "closed" position thereafter and which encloses relatively high electrically conducting and low electrically conducting food substances such that the relatively low electrically conducting food component has in contact therewith on at least one of its surfaces or envelopes the major part of the relatively high electrically conducting food component. The high conducting food substance can protrude or extend longitudinally away from the substantially diametrically opposite ends of the low conducting food substance or it can be totally enclosed in the low conducting food substance. When the container, shell or enclosure is in a closed position, both the low conducting and high conducting food substances are held in a fixed position as a result of the design of the internal surfaces of the ends of one or both portion(s) of the container, enclosure or shell.

Abstract: A grilling apparatus for heating sausages, hamburgers, and the like, has a base and a hinged cover, with heating electrode plates in the base and cover, contoured in accordance with the item of food to be heated. The electrode plates in either the base or cover are resiliently mounted, as by means of springs, so that uniform pressure is applied over the entire surface of the item of food being heated to insure uniform cooking. The apparatus is of modular design so that different electrodes or combination of electrodes may be inserted according to the food items to be heated. Spring strength is selected to apply optimum pressure during cooking of the various foods. A timer and voltage regulator are provided to control duration and temperature of cooking.

Abstract: A device utilizing thermal and electrical energy for cooking food in a minimal time, particularly pieces of food in a flat configuration such as meat patties or hamburgers, steaks, and bacon.