Abstract: A vending machine adapted for dispensing at least one pre-packaged food product includes a microwave oven. The microwave oven includes a magnetron that emits microwave electromagnetic radiation, a housing that defines a microwave cavity for receiving the food product. The housing defines a first opening to allow passage of the pre-packaged food product between outside of the microwave cavity and inside of the microwave cavity. The microwave oven also includes a first chain door that selectively covers the first opening so as to prevent the microwave electromagnetic radiation from escaping the housing through the first opening.

Abstract: A sous vide cooker having a housing, a bulkhead attached to the housing to form a first cavity, a heat sink attached to the bulkhead to form a second cavity, and a skirt attached to the bulkhead to form a third cavity below the heat sink. A TRIAC is physically attached in conductive thermal communication to the heat sink in the second cavity. The cooker also has a motor, an impeller located in the third cavity, a drive shaft extending through at least the heat sink and into the third cavity and operatively connecting the motor to the impeller, and a heating element located within the third cavity.

Abstract: A sous vide cooker having a housing, a bulkhead attached to the housing to form a first cavity, a heat sink attached to the bulkhead to form a second cavity, and a skirt attached to the bulkhead to form a third cavity below the heat sink. A TRIAC is physically attached in conductive thermal communication to the heat sink in the second cavity. The cooker also has a motor, an impeller located in the third cavity, a drive shaft extending through at least the heat sink and into the third cavity and operatively connecting the motor to the impeller, and a heating element located within the third cavity.

Abstract: Systems and methods for providing respiratory therapy are disclosed. The system includes a nebulizer operable to aerosolize a medicament, a cylindrical mixing chamber, an impacting cap and a recirculation tube. The mixing chamber has an inlet port, an outlet port, an aerosol port in fluid communication with the nebulizer, and a drainage port. The inlet port receives a flow of breathing gas. The mixing chamber receives the aerosol via the aerosol port, entrains aerosol into the flow of breathing gas, and delivers the breathing gas entrained with aerosol to the outlet port. The impacting cap receives and coalesces a portion of the aerosol into droplets within the space defined by the mixing chamber and the impacting cap. The mixing chamber is also configured to direct rain-out resulting from the droplets to the drainage port. The system also includes a recirculation tube to return the rain-out to the nebulizer.

Abstract: A sous vide cooker having a housing, a bulkhead attached to the housing to form a first cavity, a heat sink attached to the bulkhead to form a second cavity, and a skirt attached to the bulkhead to form a third cavity below the heat sink. A TRIAC is physically attached in conductive thermal communication to the heat sink in the second cavity. The cooker also has a motor, an impeller located in the third cavity, a drive shaft extending through at least the heat sink and into the third cavity and operatively connecting the motor to the impeller, and a heating element located within the third cavity.

Abstract: This invention relates generally to geotechnical rig systems and methods. In one embodiment, a rig for sampling, includes, but is not limited to, a frame configured to deploy a drill string; at least one docking base disposed on the frame; at least one carousel with one or more addressed slots to stow one or more components, the at least one carousel being releasably coupled to the at least one docking base; and at least one arm that is configured to controllably retrieve and/or position the one or more components.

Abstract: A commodity delivery and microwave system for a popcorn vending machine includes: a storage rack, adapted to mount popcorn kernel packages, an opening configured on a lower side of the storage rack, the opening allowing the popcorn kernel package to be moved out therethrough; a delivering device, configured below the storage rack, and adapted to push the popcorn kernel package out of the storage rack and send the popcorn kernel package into a microwave heating device; and the microwave heating device, configured beside the storage rack and including a support bracket, the support bracket configured with a microwave heater having a side door corresponding to storage rack and an open bottom, a door opening and closing device configured on the microwave heater and adapted to open or close the side door, a lower cover plate coupled pivotally to the support bracket.

Abstract: A sous vide cooker having a housing, a bulkhead attached to the housing to form a first cavity, a heat sink attached to the bulkhead to form a second cavity, and a skirt attached to the bulkhead to form a third cavity below the heat sink. A TRIAC is physically attached in conductive thermal communication to the heat sink in the second cavity. The cooker also has a motor, an impeller located in the third cavity, a drive shaft extending through at least the heat sink and into the third cavity and operatively connecting the motor to the impeller, and a heating element located within the third cavity.

Abstract: Plastic containers, base configurations for plastic containers, and systems, methods, and base molds thereof. In particular, the disclosed subject matter involves container base configurations having particular up-stand geometries that can assist or facilitate elevated temperature processing and/or cooling processing of plastic containers.

Abstract: A food packaging apparatus includes a bowl, a lid, and a seasoning package, where the lid is selectively positioned with the bowl in between a closed configuration and an opened configuration. The closed configuration enables the food packaging apparatus to store frozen food and cook the stored frozen food through a steamer. The opened configuration allows the users to access the cooked food within the food package apparatus. The food packaging apparatus is made from biodegradable and compostable material in order to eliminate the plastic or paper wastage, minimize environmental impact of the production and disposal of the packaging apparatus, and the leaching of harmful chemicals during the steaming process.

Abstract: A pulse burner includes: a combustion chamber provided in a liquid vat capable of storing liquid; a tail pipe that is connected to the combustion chamber and has a heat exchanging portion located in the liquid vat and bent in a predetermined shape; and a mixing chamber which communicates with the combustion chamber and to which fuel gas and combustion air is allowed to be supplied. When mixed gas including the fuel gas and the combustion gas is exploded and combusted, the combustion exhaust gas is exhausted through the tail pipe to allow heat exchange with the liquid, and the mixed gas is inhaled from the mixing chamber into the combustion chamber. At least the heat exchanging portion of the tail pipe is bent on a substantially horizontal plane.

Abstract: A can cooker includes a main body that is generally cylindrical in shape having a bottom portion, wall portion, neck portion, and lid ring. The bottom portion, wall portion, and neck portion may be integrally formed and connected to one another. A lid is sized and shaped to fit within a part of the neck portion. The lid includes an outer lip that engaged with lid ring on the main body in such a way that a seal is formed between the lid ring and the outer lip. The lid is secured to the main body through a plurality of latches. Handles may be placed on the exterior surface of the lid and main body to ease use and transportation of the can cooker.

Abstract: Gas barbeque grill weather cover systems are operable to shelter a gas barbeque grill from rainfall. An exemplary embodiment has a weather cover portion configured to be disposed above a cover portion of a gas barbeque grill and at least one support member with a first end configured to be secured to the weather cover portion and a second end configured to be secured to the gas barbeque grill cover portion. The weather cover portion is configured to substantially prevent rainfall becoming incident on an outer surface of the gas barbeque grill cover portion.

Abstract: Charcoal grill weather cover systems are operable to shelter a charcoal grill from rainfall. An exemplary embodiment has a charcoal grill weather cover portion configured to be disposed above a charcoal grill cover portion. The charcoal grill weather cover portion includes an exhaust portion and at least one support member. The support member includes at least a first end configured to be secured to the charcoal grill weather cover portion and a second end configured to be secured to the charcoal grill cover portion. The charcoal grill weather cover portion is configured to substantially prevent rainfall becoming incident on an outer surface of the charcoal grill cover portion while facilitating exhaust of combustion gasses out from the charcoal grill weather cover portion.

Abstract: A food staging device particularly suited for shelled eggs, a method of storing shelled eggs, and a method of cooking shelled eggs are provided. The shelled egg staging device comprises an elongated body, individual receiving receptacles, a pour spout associated with each receiving receptacle, and a handle. The food staging device can be used to hold shelled eggs prior to cooking, for example. A method of storing shelled eggs in a shelled egg staging device is provided. A method of cooking the shelled eggs is provided and comprises containing shelled eggs in a food staging device and pouring the shelled eggs onto a cooking surface.

Abstract: An improved cooking device to assist in preparation of meals. A self-contained straining skillet allows the food to be cooked in a concave skillet insert containing a plurality of apertures, which may then be lifted to drain the grease and fat into the lower receiving skillet. Both the lining skillet and the receiving skillet may contain pour spouts to allow for effective transfer of grease. The receiving skillet, alone or with the lining skillet insert, may be used with standard size stove burners.

Abstract: A continuous system for the heat treatment of divided solids, combined with a gas-solid reaction for the debacterization especially of food products, such as herbs, spices, powders. The system includes a unit for supplying the product a debacterization unit having a fluidized bed moving the particles by means of vibration associated with a feed of steam or other gas, a cooling drying unit, and a packaging unit. The debacterization unit comprises a vibro-fluidised stepped bed for enabling the transport of the product that is carried out successively according to a generally horizontal first transport phase, and at least one second vertical transport phase during which steam or another gas is injected, acting in such a way as to decontaminate the product as it moves from the horizontal phase to the vertical phase and to the following horizontal phase.

Abstract: The present disclosure relates to a method and system for the preservation and regeneration of pre-baked bread. The method comprises a preservation phase including the steps of enclosing the pre-baked bread in a receptacle capable of withstanding high temperatures, and hermetically enclosing the receptacle in an atmosphere conducive to the preservation of the pre-baked bread. The method may further include the step of heating the receptacle containing the pre-baked bread. The system comprises a packaging for preservation of pre-baked bread, including a receptacle for containing the pre-baked bread, the receptacle being capable of withstanding high temperatures. The packaging also comprises an enclosure for hermetically enclosing the receptacle, the enclosure containing a gas conducive to the preservation of pre-baked bread, such as CO2. The system may also include an oven configured to heat the receptacle and pre-baked bread at a temperature between about 100 degrees and 250 degrees Celsius.

Abstract: A retort system includes a vessel defining a heating chamber and including a product receiving area therein, and a product agitating arm mounted for reciprocating movement through a wall of the vessel and having a first end within the vessel and a second end outside the vessel. A drive arrangement is located exterior of the vessel and operatively coupled to the arm for moving the arm in a reciprocating manner. The drive arrangement includes a crankshaft assembly, a first flywheel and a second flywheel. The crankshaft assembly includes a crank throw operatively coupled to the arm, the crankshaft assembly having a rotational axis offset from the crank throw. The first flywheel is mounted to the crankshaft assembly to a first side of the crank throw for rotation with the crankshaft assembly about the rotational axis. The second flywheel is mounted to the crankshaft assembly to a second side of the crank throw for rotation with the crankshaft assembly about the rotational axis.

Abstract: A vertical grilling apparatus employs food cartridges on rails to slideably insert the food cartridge into the housing of the grilling apparatus between two thermal elements for cooking the food items. The rails correspond to a vertical slot, or opening, in the housing for engaging the food cartridge. The food cartridge is sized to correspond to a top and bottom rail and to the vertical slot. The food cartridges have hinged sides which close or clamp to an opposed position for engaging and securing the food items in a food specific insert on the hinged sides sized to accommodate the food item. The horizontally disposed food cartridge is rotated to a vertical orientation after closing and securing the food items for insertion into the vertical slot. The insertion disposes the food cartridge equidistant between the opposed thermal elements for thermal communication with the thermal elements for cooking the food.

Abstract: An apparatus for heat-treating products, has a retort into which the products to be treated are receivable a heating unit for heating the retort; coolant spray for spraying a liquid coolant onto products received in the retort; and a shield to substantially prevent coolant sprayed from the coolant spray from impinging on the interior of the retort. A method of protecting a retort has a retort wall defining a volume into which products to be treated are receivable, a heating unit for heating the retort, and coolant spray for spraying a liquid coolant onto products received in the retort against thermal shock, the method including a mounting shielding apparatus within the retort to substantially prevent liquid coolant sprayed from the coolant spray within the retort from impinging on the interior of the retort wall.

Abstract: [Object] An object of the present invention is to provide an extremely practical and innovative food product heat treatment method capable of performing the same heat cooking and heat sterilization as that of the conventional technique while enhancing economy and productivity in comparison with the conventional technique. [Means of Achievement] The food product heat treatment method is characterized in comprising placing a food product (2) in a hermetically sealed vessel (1) in which a prescribed vapor pressure is maintained or can be maintained; injecting a heating liquid heated by a heating source (8) to 100° C.

Abstract: The invention relates to a method for pasteurizing a liquid product by heating it to a pasteurization temperature which results in any product-harming microorganisms being killed and by maintaining the product at this temperature in a treatment chamber over a holding time.

Abstract: A container for microwavable food has a main container part for accommodating a food product to be cooked and open from above, a cover covering the main container part from above, and at least one insert accommodated in the container part and provided with a plurality of perforations for placing a food product to be steamed on the insert.

Abstract: In one embodiment of an apparatus and process for packaging foodstuffs or other materials in a rigid container sealed by a flexible cover, a desired quantity of material to be packaged containing or together with some water or other liquid is placed in the container, the flexible cover is secured on the container so as to leave at least one unsealed opening, the container is heated and/or placed in a partial vacuum to bring the liquid above its boiling point to cause or permit vapor generated by the boiling liquid to expel other gases from the container through the unsealed opening, and the container is sealed while gas or vapor is still flowing out of the container through the unsealed opening.

Abstract: The present invention provides a high speed subdividing and filling apparatus for liquid food capable of subdividing and filling ingredients and soup liquid together, the apparatus comprising a fixed quantity cut-down pump body having an absorption opening in communication with an lower-end opening of a liquid food accommodating container for subdividing and filling and a discharge opening to a subdividing and filling container, an inner cylinder turnably fitted in the fixed quantity cut-down pump body, a piston sidably fitted in the inner cylinder, and a through-hole formed in the inner cylinder, wherein rotation of the inner cylinder and advance/backward movement of the piston are coupled so that the through-hole of the inner cylinder is communicated with the absorption opening of the fixed quantity cut-down pump body, the piston moves back to fill a fixed quantity of liquid food into the inner cylinder whereas when the through-hole of the inner cylinder is communicated with the discharge opening of the app

Abstract: The proposed installation comprises a plurality of carriages which pass in succession from a product loading station (3) to a product unloading station (15) in succession via an inlet lock (10), a sterilizing tunnel (11), a transfer lock (12), a cooling tunnel (13), and an outlet lock (14). The superheated water of the sterilizing tunnel (11) and the cooling water of the cooling tunnel (13) are maintained at a pressure P1 greater than the pressure that exists inside the packages contained in the carriages during sterilization. The sterilizing tunnel (11) and the cooling tunnel (13) preferably constitute an assembly having an even number of superposed segments, with the carriages being caused to travel along the tunnels by linear magnetic couplers. The installation is adapted to sterilizing products contained in flexible packages.

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 heat retention device is disclosed in the form of a heating pad which includes an electrically resistive coil contained within a volume. The coil terminates at an electric coupler which is external of the volume. A heat retention mass is contained within the volume in thermal conductivity with the resistive element.

Abstract: A thermal heating and heat storage device is provided. The preferred device includes a paraffin based phase change material therein. In addition, the device includes an electrically resistive heating element. The heating element is selectively controllable to heat the paraffin based phase change material to a temperature of at least its phase change temperature. A thermal switch arrangement is provided to control heating. A covering is provided which defines an internal volume in which are positioned the phase change material and the electrically resistive heating element.

Abstract: The invention provides a rotary processor which uses a linear motion detector to measure the deflection of the rotary processor as the rotary processor is heated. The linear motion detector measures the deflection of the rotary processor to prevent damage caused by excessive vessel deflection. The linear motion detector is placed to measure deflection near the center of a rotary processor.

Abstract: A cooking apparatus receives a sealed container of food inside a cooking chamber. A controller operates a motor to drive a rack and pinion gear set to lower a nozzle to puncture the cover of the container. Limit switches position the nozzle at a predetermined location within the container. The controller activates solenoids which open steam and/or water valves to permit steam and/or water from a boiler to be introduced inside the food container through the nozzle to mix and complete cooking of the food contents of the container. The controller operates the motor to withdraw the nozzle from within the container and activates a solenoid of a steam valve to provide steam through a confinement cylinder that subjects the nozzle to a steam bath after the nozzle has been retracted from within the food container. A limit switch cooperates with the controller to prevent the nozzle from being withdrawn from the cooking chamber.

Abstract: A process and system for sterilizing packages of thermally-treatable products having different sterilization processing requirements. These packaged products can be different types of canned soups, for example. At least one of the packaged products is preheated a significant, predetermined amount in a preheat vessel in a steam or steam-air mixture to accommodate these different processing requirements. This allows the first and second packages to be processed through the stationary hydrostatic sterilizer, which is generally separate from the preheat vessel, at a common line speed and temperature. Expensive sterilizer changeover delays are thereby reduced significantly or even avoided. This process also allows the soup to be cold blended, reducing the likelihood of any overcooking in the large cooking kettle and reducing the amount of starch needed.

Abstract: A cartridge-carrier is disclosed for maintaining at least one filled and sealed, plastic container within at least two segments which are joined together to define a tubular cartridge having at least one container supporting plate therein for receiving a body of said at least one sealed container and thereafter closing at least the two segments for encompassing at least one container within a tubular cartridge which is then moved into a cylindrical carrier that enables the containers to be processed within a reel and spiral sterilization system.

Abstract: An induction heater having cylindrical cooking receptacle comprises a housing provided therein with an electromagnetic circuit of heating, a heat radiating fan, and at least an induction coil. The housing is further composed of a cylindrical receptacle encased by a cylindrical induction coil controlled by the electromagnetic circuit for heating so as to induce the generation of eddy current in the conducting material making up the container placed in the cylindrical receptacle in order that the food contained in the container is heated efficiently and rapidly.

Abstract: A heating system for heating food provides a heated forced air source and a food package including an air circulating bag for convection heating of the food. The food package can include an interior food storage pouch which is not exposed to direct impingement by the circulating air preventing cooking oils or smoke from the mixing with the circulating air flow.

Abstract: The continuous processing baking machine includes an outer case containing an upgrading means, a downgrading means, a transferring unit and a heating unit in which a plurality of baking molds containing raw materials are delivered through the process of entering the baking molds into the outer case, upgrading the baking molds, transferring the baking molds, downgrading the baking molds and removing the baking molds with stepped intervals for sectionally baking the raw materials by the heating unit.

Abstract: A valve that opens and closes in response to changes in the physical environment of the valve. This valve is particularly suited as a relief valve in a microwave system-based, closed vessel digestion procedure. This valve includes a pressure-deformable, resilient wall member having a fluid vent port, and an obstructing member that cooperates with the wall member to open and close the valve.Also provided is a lidded vessel employing this improved valve, an apparatus that includes a microwave system and this lidded vessel, and methods using this improved valve.

Abstract: Apparatus for sterilizing packed foods includes a sterilizing chamber for storing packed foods therein, a jet pipe mounted onthe interior upper portion of the sterilizing chamber for jetting mixture of steam and compressed air, an ejector having an inlet port, a suction port and an outlet port and connected at the outlet port to the jet pipe for generating a suction force through a flow of mixture of steam and compressed air, a steam line connected to the inlet port of the ejector for supplying steam thereto, a circulation line connected at one end to the interior lower portion of the sterilizing chamber and at the other end to the suction part of the ejector, a drain line connected to the bottom of the sterilizing chamber for exhausting a part of the mixture of steam and compressed air, a heat exchanger interposed between the sterilizing chamber and the drain line, and a compressed air line connected to the inlet port of the ejector through the heat exchanger.

Abstract: An apparatus for pasteurizing or sterilizing and subsequent cooling of edible foodstuffs in containers. The containers are relatively thin-walled and are fabricated from plastic. At least one of the containers is provided with an internal probe which monitors the pressure and temperature at its substantially geometric center. The pressure within a chamber of the apparatus, within which pasteurization or sterilization is to be effected, is also monitored. A comparitor compares the pressures within the chamber and the container having the probe therein to develop a control signal representative of the pressure difference. A controller is arranged to respond to the control signal to maintain a predetermined pressure relationship while heating and subsequently cooling the foodstuffs. The pressure difference which is maintained may be zero, or be slightly above or below zero.

Abstract: This combined cooking machine or range, notably for professional use in communities or the like comprises a container in the form of a tilting-vat hingedly mounted in a frame structure, for use as a saucepan, a frying-pan or a deep-fryer, as required by the particular kind of food to be prepared, this container overlying means for indirectly heating the contents, notably by forced-circulation hot-air produced in a lagged heating chamber encompassing a blade turbine, cooperating baffle means being provided on the bottom of the vat and in the upper portion of the heating chamber for concentrating the heat towards the bottom.

Abstract: Dispenser apparatus for a complete meal includes a refrigerated cabinet in which is disposed a plurality of prepared meal packages which include hot portions and cold portions, the cold portions being protected by foil wrap or other microwave impregnable shield. After a meal has been paid for, the meal package is transferred from the top of a stack and moved to a microwave oven where the hot portion of the meal is warmed by microwave energy. The portion or portions of the meal which are shielded from the microwave energy remain cool so that the meal package, as delivered, includes warm portions and cool portions.

Abstract: A serving dish having a heater, and a method for assembling the dish. An electric heater including a resistance element enclosed in a heat conducting and electrical insulating material is adhesively bonded against the bottom of a serving dish of ceramic or the like. Holes through the material covering the resistance element provide for electrical contact with the resistance element, and these holes are filled with solder. A bottom plate of stainless steel or other electrically conductive sheet is adhesively bonded over the heater, and the bottom plate is heated to melt the solder and cause the solder to fuse to the bottom plate. The entire bottom plate has its edges sealed by a silicone rubber sealant or the like to encapsulate the heater. The resulting dish has a bottom plate to give a neat appearance, the bottom acting as electrical contacts to energize the heater and heat the contents of the serving dish.

Abstract: An arrangement for allowing comestible products to be conveniently heated in a disposable pouch. A kitchen utensil is constructed with a top rim shaped to support the disposable pouch containing a packaged comestible. The disposable pouch has an outer periphery at least as large as that defined by the top rim of the utensil such that the pouch is supported by the top rim of the utensil while it is being heated therein. In a first embodiment, an electrical heating element is provided as an integral part of the base of the utensil, while in a second embodiment a cover for the utensil also has an electrical heating element constructed as an integral part thereof. In several embodiments, the pouch has one or more electrical contacts to complete circuits to the heating elements such that the latter cannot be activated until a pouch is properly placed on the utensil.

Abstract: An energy-time conserving low cost home pressure cooking system for canning, sterilizing and cooking food and the like, comprising method and apparatus, the illustrated apparatus comprising a pressure cooker having a short lower body or vessel and an elongated upper lid, sealed and releasably secured together when assembled at a relatively low elevation by fasteners locked and sealed (at a single annular seal site) and unlocked and unsealed at said low elevation merely by relative rotation of the body and the lid, a vented platform disposed a short distance above a small amount of water in a shallow reservoir in a lower compartment of the body of the pressure cooker, thus accommodating rapid generation of steam, when heated, which passes through the platform vents, accumulates at the top of the upper compartment and enlarges downwardly, with the air being efficiently exhausted substantially exclusive of steam, through an air escape-steam trap valved port in the side of the body of the pressure cooker just abo

Abstract: An improved rotary retort for cooking food products in sealed containers. The retort comprises a vessel including a substantially cylindrical shell and a pair of heads respectively closing the ends of the shell. A support for carrying the sealed containers is rotatably mounted within the vessel. The support includes at least one U-shaped channel member having integral lips located on the upstanding portions of the U-shaped channel, whereby a plurality of sealed containers received in the channel are retained in the channel by the lips. The support is rotated in the vessel, and the interior of the vessel is selectively heated and cooled as the support is rotated to accomplish complete processing of the food products within the sealed containers.

Abstract: A low liquid volume retort system is provided with a tunnel disposed within and spaced from the side walls and cover of a retort. A plurality of spaced containers are loaded in the tunnel, and a liquid maintained at a temperature different from that of the containers is then pumped from an inlet end of the tunnel to the outlet end to completely fill the tunnel and to evenly transfer heat between all of the containers and the liquid. The liquid then overflows from the outlet end of the tunnel and gravitates to the lower portion of the retort for return to a desired processing temperature and recirculation through the tunnel. The quantity of liquid required for processing is greatly reduced by filling only the tunnel with liquid, and collecting only a small portion of the liquid at the bottom of the retort before again recirculating the liquid through the tunnel and past the containers therein being processed.

Abstract: Method and apparatus for continuously processing filled containers with liquid heat treatment mediums maintained under superatmospheric pressure by an overriding air pressure. A minimum of liquid is used during processing with the liquid level being maintained above the containers at all times. The liquid is controllably circulated through container filled tunnels defined within carts, from one end of the tunnel to the other, to assure equal heat treatment of all containers in the batch of containers in each tunnel. The carts may either be non-agitating or agitating carts. One embodiment of the continuous pressure cooker and cooler includes a pressure vessel having two pressure locks to provide a pressure cooking chamber with high pressure cooling being performed in a mini-cooler defined by the outlet pressure lock followed by additional atmospheric cooling.

Abstract: A low liquid volume retort method is provided wherein a tunnel is disposed within and spaced from the side walls and cover of a retort. A plurality of spaced containers are loaded in the tunnel, and a liquid maintained at a temperature different from that of the containers is then pumped from an inlet end of the tunnel to the outlet end to completely fill the tunnel and to evenly transfer heat between all of the containers and the liquid. The liquid then overflows from the outlet end of the tunnel and gravitates to the lower portion of the retort for return to a desired processing temperature and recirculation through the tunnel. The quantity of liquid required for processing is greatly reduced by filling only the tunnel with liquid, and collecting only a small portion of the liquid at the bottom of the retort before again recirculating the liquid through the tunnel and past the containers therein being processed.

Abstract: An apparatus for .Iadd.and method of .Iaddend.canning fruit and the like. The apparatus of the present invention comprises a platform having a plurality of legs thereon for placing it in a frying pan or other pan with the platform extending contiguous to the sides of the frying pan so that water placed in the frying pan will generate steam which will pass through holes in the platform. The platform is provided with a removable chamber which encloses a plurality of containers within the chamber and the chamber is provided with an outlet opening in the bottom thereof. The legs extending from the platform may also be passages for the admission of condensed steam back to frying pan and the holes in the platform may be provided with tubular passage means extending into the steam chamber.