Abstract: A retort system for heating product to a specified temperature for sterilization is provided. The system includes a vessel having an associated heating system. A frame within the vessel for securing the baskets during reciprocation of the baskets may include a progressive latch mechanism. A roller arrangement for supporting baskets within the vessel may include both a plurality of transfer rollers and a plurality of support rollers.

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 invention relates to a device and a method for cooking food on a grill having opposed upper and lower platens wherein a gap spacing between the platens is adjusted in an initial stage and in subsequent stages of the cooking time for the meat. The method includes causing the food to be located between two opposed platens, the opposed platens each having opposed cooking surfaces and the opposed cooking surfaces defining a gap spacing that is adjustable, and adjusting the gap spacing between the platens so that during an initial stage of the cooking the gap spacing is equal to or less than the nominal initial uncooked thickness of the food, and during one or more subsequent stages of the cooking, after the initial stage, the gap spacing between the platens is varied.

Abstract: The present invention provides a method of manufacturing packaged completely cooked rice or a packaged completely cooked mixed rice, comprising a steaming process of sterilizing and primarily cooking the contents in the opened container by filling the controlled steam having high pressure and high temperature in the steaming unit; a cooking process of additionally sterilizing the contents in the opened container by filling the controlled steam having high pressure and high temperature in the steaming unit, and supplying water in the contents, and then completely cooking the contents; and a sealing process of supplying clean nitrogen gas to the completely cooked contents in the sealing unit and sealing the upper end of the opened container with the lid film, wherein the steaming unit, cooking unit and the sealing unit are connected in turn in the one container so that the opened container can be input into and output from each of the units.

Abstract: A dual-sided cooking device is provided that determines whether the upper and lower cooking platens are substantially parallel to each other when in a cooking position. In addition, the method and device in accordance with the invention are capable of identifying a type of food item placed on a lower cooking platen of a two-sided cooking grill.

Abstract: A dual-sided cooking device is provided that determines whether the upper and lower cooking platens are substantially parallel to each other when in a cooking position. In addition, the method and device in accordance with the invention are capable of identifying a type of food item placed on a lower cooking platen of a two-sided cooking grill.

Abstract: A deep fryer cooking apparatus includes a base that has an upper end and a lower end. A container c has a bottom wall and a perimeter wall that is attached to and extends upwardly from the bottom wall. The container is positioned on the upper end of the base. A plurality of dividing walls is attached to the bottom and perimeter walls and vertically extends from the bottom wall to a position adjacent to a top edge of the perimeter wall. The dividing walls divide the container into a plurality of compartments. A heating assembly is attached to the base to selectively heat the container. A plurality of mesh baskets each has a size and shape approximately conforming to a size and shape of one of the compartments. Each of the mesh baskets includes a grip for removal of the mesh baskets from a respective one of the compartments.

Abstract: A stackable mold unit for molding and cooking a food product, the mold unit comprising a plurality of adjacent compartments to contain the food product in corresponding food product units, with the stackable mold unit being capable of being stacked on an identical stackable mold unit, wherein the adjacent compartments being separated by longitudinal inner vertical walls defining a space between adjacent compartments, with the space between adjacent compartments including flaps defining a fluid flow along the longitudinal inner vertical walls and towards other identical adjacent mold unit and with end walls including opening for the passing of fluid.

Abstract: A food processing apparatus includes a tank having an inlet end and a discharge end and at least one baffle divides the tank into a first compartment and a second compartment, wherein a temperature of the first compartment is greater than a temperature of the second compartment. A first drum is rotatably mounted within the first compartment of the tank such that a heat transfer medium contained in the first compartment of the tank will enter the first drum and a second drum is rotatably mounted within the second compartment of the tank such that a cool transfer medium contained in the second compartment of the tank will enter the second drum. A food product transfer device transfers food product from the first drum to the second drum.

Abstract: A thermal conditioning system for heating and cooling cylindrical containers includes a container heating apparatus with an enclosed heating chamber, transport mechanism for movement of the containers through the heating chamber, a cooling apparatus positioned below the heating chamber, and conveyor systems for introducing containers into the heating chamber and form removing the containers from the cooling apparatus after they have passed through the system.

Abstract: An energy and water saving pasteuriser capable of maintaining a stable temperature distribution pattern even when transfer work are interrupted during the operation, or a tunnel type refrigerator (10) allowing hot work such as bottles and cans filled with the products sterilized at a high temperature of generally 75° C. to allow temperature of generally 25° C., wherein plural cooling vessels (11a, 12a, 12b, 12c, 12d, 13a, 13b) are disposed in a row from the upstream side to the downstream side so as to form a first cooling region (11), an intermediate cooling region (12), and a final cooling region (13), an adsorption freezing machine (19) is installed between the first cooling region (11) and final cooling region (13), and a cooling tower (20) is installed in the intermediate cooling region (12).

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: An apparatus for heating and controlling the process temperature in a tunnel pasteurizer, in particular for packaged food products, in which the tunnel, provided with a conveyor able to advance the product, is substantially subdivided into a first pre-heating area, into a second pasteurization heat treatment area and a third area where the product is cooled. The apparatus is provided at least with a heat exchanger comprising a primary loop and a plurality of secondary loops, each of which is connected to the hydraulic loop of each sub-area. Each secondary loop is further provided with servo-controlled modulating valves which serve as means for controlling the temperature of the water of the sprinkler of each sub-area.

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 food product comprising continuous aligned bundles of formed fibers extending between faces of the food product is provided. The fibers in this food product are newly formed and fixed during its preparation. This novel food product may be prepared by forcing dough to move along an axis extending through a passageway toward an axial opening at a far end of the passageway, while transferring heat to at least that portion of the moving dough proximal said second end and controlling the heat transfer and speed of movement of the dough such that fibrous food product with essentially aligned axial fibers egresses through said opening.

Abstract: A food-heating appliance has a heating unit with a bottom and at least one upstanding sidewall, a heating chamber with an annular lip, and a heating element. A cooking unit is also provided with a bottom and at least one upstanding sidewall, a cooking chamber adapted to be at least partially received within the heating chamber, and a medial wall upstanding from the bottom wall defining at least a first and second cooking subchamber. The heating element supplies heat to the cooking unit via the heating chamber to heat the first and second cooking subchambers.

Abstract: A food-heating appliance has a heating unit with a bottom and at least one upstanding sidewall, a heating chamber with an annular lip, and a heating element. A cooking unit is also provided with a bottom and at least one upstanding sidewall, a cooking chamber adapted to be at least partially received within the heating chamber, and a medial wall upstanding from the bottom wall defining at least a first and second cooking subchamber. The heating element supplies heat to the cooking unit via the heating chamber to heat the first and second cooking subchambers.

Abstract: The pasteurization heat treatment control system according to the present invention, in the case of irregular operation of the pasteurizer, regulates the heat cycle by monitoring of the temperature of the product in suitable basic subzones of the pasteurizer and by evaluation of the temperature values of the product recorded upstream, intervening so as to ensure the continuation and conclusion of the pasteurization heat treatment of the product part which, at the time of interruption of operation, had already entered into the heat treatment zone.This ensures that the product reaches the pasteurization temperature and that such temperature is maintained for a predetermined period of time independently of stoppage of the pasteurizer.

Abstract: A process that kills, or renders organically inactive, one-hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps, and dairy products. The process results in the aseptic packaging of one hundred percent natural juices and milk having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp. The invention additionally encompasses an industrial apparatus kills, or otherwise deactivates the enzymes, bacteria, and microorganisms that cause spoilage in perishables such as fruit juice, fruit juice blends, fruit pulp, wines, milk, chocolate milk, butter, yogurt, cultured milk products, beer, malt and oat beverages, soups, and soft drinks.

Abstract: Foodstuffs are cooked by soaking in a hot liquid followed by a soaking in at least one cold liquid. A tank or a plurality of cooking tanks is provided with a liquid inlet, a heating unit for obtaining hot liquid, a refrigeration unit for obtaining cold liquid and filling pipes for conveying the liquids to the respective inlets of the tanks. The installation has reversible pumps, each designed to permit the liquids to flow in a tank in the direction of the inlet and to permit the liquid to return from the tank inlet, via one of the filling pipes and in the direction of the units.

Abstract: A method of and apparatus for transforming the clumped untextured putty-like and high viscoelastic adhesion physical and chemical properties of hydrated vital wheat gluten into a loose layered minimally adhering serated permanently textured fiber strand structure by mixing vital wheat gluten with grain flour and hydrating the mixture, and then appropriately appropriate shredding, steaming and hot moisture denaturation of the fiber protein, enabling the creation of moisture-absorbed textured wheat gluten analogs for ground meat fiber products, such as hamburger and the like.

Abstract: A plant is described which includes a continuous heat processing autoclave (1) for cooking and sterilizing food measured into tray-like containers (9). The open containers (9), loaded on to trays (12), are advanced through the autoclave (1) by a conveyor (40) operated stepwise. A cooling chamber (6) communicates at one end with the autoclave (1) through a pre-cooling and air-lock tunnel (7) and at the other with a sterile environment in which a sterile closure unit seals the containers (9) of cooked food.

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: The invention relates to an apparatus for the sterilization during the filling of preferably liquid foodstuffs into packaging containers, having a preheating zone (A), a sterilizing zone (B), a drying zone (C), a filling zone (D) and a closure zone (E), in that the period during which the individual zones are acted upon with a sterilizing agent can be shortend and that the quantity of the sterilizing agent to be used can be minimized. In addition, a simple construction is desirable, so that the expenditure always required for cleaning and maintenance is also minimized. This is solved by the features that the individual zones (A, B, C, D, E) are combined into an overall space and closed in the upward direction by a single hood into which the required supply elements and lines (2, 3, 4, 5) are integrated.

Abstract: An apparatus plant is described which includes a continuous autoclave (1) for the heat treatment of foods measured into open containers (9) loaded onto trays (12) which are advanced through the autoclave (1) by a stepping conveyer (38). A cooling chamber (6) communicates at one end with the autoclave (1) through an air-lock tunnel (7) and at the other with a sterile assembly for sealing the containers (9) full of cooked food.

Abstract: Three-dimensional food products such as crackers, cookies, puffed snacks, puffable glassy half-products, pet foods, pasta, confections such as chewing gum, and ready-to-eat cereals are produced on a mass production basis by feeding a dough or other food composition to a plurality of dies which shape it into ropes. The shaped extrudate ropes obtained from each die are cut by a plurality of first blades which pass across only a portion of each of the orifices of the dies to partially cut each of the shaped extrudate ropes. A plurality of second blades pass across the entire orifice of each of the dies to completely cut each of the partially cut extrudate ropes into individual pieces. The use of a multi-port extrusion die permits higher mass flow rates and thus greater dough piece production rates at lower cutter speeds. The use of multi-port extrusion and lower cutter speeds increases shape, definition, and accuracy of cutting and reduces scattering and deformation of the individual pieces.

Abstract: A modular system wherein a wide range of fluid and/or particulate food products are filled and sealed into rigid, semi-rigid or flexible containers at commercial sterilizing temperature and under pressure in a non-aseptic method. The machine is pressurized with an inert gas so that in-container oxygen volume is minimized and product evaporation is minimized. Sterilization and subsequent cooling is achieved in holding towers controlled at appropriate temperatures and pressures. Modular construction enables the whole machine to be tailored to suit specific food product and container applications and allows the filling and sealing sections of the machine to be very small.

Abstract: Three-dimensional food products such as crackers, cookies, puffed snacks, puffable glassy half-products, pet foods, pasta, confections such as chewing gum, and ready-to-eat cereals are produced on a mass production basis by feeding a dough or other food composition to a plurality of dies which shape it into ropes. The shaped extrudate ropes obtained from each die are cut by a cutting device which passes across only a portion of each of the orifices of the dies to partially cut each of the shaped extrudate ropes. The cutting device passes across the entire orifice of each of the dies to completely cut each of the partially cut extrudate ropes into individual pieces. The use of a multi-port extrusion die permits higher mass flow rates and thus greater dough piece production rates at lower cutter speeds. The use of multi-port extrusion and lower cutter speeds increases shape, definition, and accuracy of cutting and reduces scattering and deformation of the individual pieces.

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: An apparatus for uniformly cooking foods which rapidly cools the cooked foods to reduce spoilage. Food packages are placed on trays and the trays are inserted in a transportable rack. The rack is loaded into a cooking tank. A pump continuously circulates hot water through a conduit from a heat exchanger to the tank to cook the food and returns the water back to the heat exchanger. A control mechanism determines and controls the temperature of the water and monitors the temperature of the food to control the length of time the heated water is applied. After the food has been properly cooked and pasteurized, cold water is rapidly supplied to the tank to quickly cool the cooked products. The continuous circulation of water during the heating mode provides uniform cooking with precise temperature control and the circulation during the cooling mode provides for rapid cooling so as to reduce spoilage.

Abstract: An apparatus for heating foodstuffs contained in packages of parallelopiped shape which includes a container for a heating medium, a placing table disposed inside the container, and a heater for heating the heating medium. The placing table has rectangular cylindrical elements between which the foodstuffs are placed. The faces of the rectangular cylindrical elements which face the foodstuffs on either side are roughly the same size as the faces of the foodstuffs which face the rectangular cylindrical elements and have discharge holes to facilitate the flow of the heating medium. The heated heating medium is circulated from below the placing table, up through the placing table, out through the discharge holes of the cylindrical elements and into contact with the packages, thus providing for quick and efficient heating of the foodstuffs.

Abstract: A machine for heating, packaged or non-packaged foodstuffs. It comprises a plurality of cooking tanks (1 to 4), a central heater for hot liquid (5), a central chilling plant for cold liquid (6) and an assemblage of liquid distribution pipes and liquid conveyor pipes.The main heating tank (5) and cooling tank (6) are located at a height clearly above the cooking tanks (1 to 4) and associated with each is a distribution pipe (14 or 15) connected to its exit (S5 or S6) and a collecting pipe (10 or 11) connected to its exit (E5 or E6). Each cooking tank (1) is provided with a descending pipe (20.1) connected to each distribution pipe (14 or 15) via an electric valve (14.1 or 15.1) and with an ascending pipe (21.1) connected to each collecting pipe (10 to 11) via an electric valve (10.1 or 11.1). A flow control valve (23.1) is located in series on the descending pipe (20.1) which is connected to the entry (E1) of the said cooking tank (1), the overflow of which (S1) is connected the entry of a pump (27.

Abstract: A deep fryer includes two or more sections having separate on and off switches to permit the heating of each section individually. The fluid tight construction of each section prevents the intermixing of the cooking oil so that different types of food can be concurrently cooked in each section without the intermixing of flavors.

Abstract: This invention relates to a process and installation for preparing elaborated food products and to the food products of the "cooked dish" type obtained thereby, said food products being elaborated from two lines of preparation, namely a first line for pre-cooking the solid products by passage in a bath of alimentary liquids, a second line for pre-cooking an aromatic phase in the substantially liquid state in vats with programmable temperature, stirring and supply, the solid products coming from the first line and the liquid aromatic phase coming from the second line being combined in a packing line supplying individual containers which, after being placed in vacuo, are closed and subjected individually to a final cooking phase in a cooker unit by pouring thereover a heating liquid, particularly water, at a temperature lower than 100.degree. followed by rapid cooling. The invention makes it possible to obtain fresh cooked dishes adapted to be conserved at a temperature of the order of 3.degree. C.

Abstract: In the cooking process, in particular that of hams, the heat carrying fluid is put in contact with moulds (15) for a relatively short period of time, then removed for a relatively long period of time. This cycle is reproduced a certain number of times until the desired temperature is attained at the heart of the product. The cooking installation to carry out the process comprises a number of thermally isolated enclosures (1.1 to 1.n) containing stack of filled ham moulds (15), a heat carrying fluid heating station (2), a network of conducts (5, 10) between the enclosures (1.1 to 1.n) and the heating station (2), pumping apparatus (9, 14) and valves (8.1 to 8.n and 13.1 to 13.n) installed on the network or conducts (5, 10) to selectively fill one enclosure with heat carrying fluid from the heating station (2) or empty an enclosure into the heating station (2), and control means (4) to control the pumping apparatus (9, 14) and the valves (8.1 to 8.n and 13.1 to 13.n).

Abstract: Continuous-processing type sterilizer and cooker for providing packaged foods completely sterilized with a small heat-energy consumption and retaining the color, fragrance, taste, texture and quality similar to unprepared foods by taking the steps of immersing a product cage, wherein contains the packaged foods, in pressurized hot-water in a sterilization tank, moving the cage within the hot water by means of a drive means for a given period of time, transferring it through a transfer tank from the hot water to a pressurized cooling water in a cooling tank, and moving it within the cooling water by means of a drive means for a given period of time. Both the sterilization tank and the cooling tank are connected to the transfer tank at their one end, the sterilization tank having a preparatory chamber at its other end and the cooling tank having an off-loading chamber at its other end.

Abstract: A cooking apparatus comprises an apparatus housing divided by a partition plate into upper and lower chambers. An oven chamber is defined in the lower chamber and has a baking heater therein. A vessel having a kneading blade is disposed on the upper chamber. The upper chamber includes a drive mechanism for rotating the blade. A fermenting heater is provided below the bottom of the vessel to heat the interior of the vessel to a fermenting temperature. Dough is kneaded and fermented in the vessel and baked in the oven chamber. Another fermenting heater is disposed in the oven chamber to preheat the interior of the oven chamber for baking, while the dough is being kneaded and fermented in the vessel.

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 autoclave, to be used as a pressure cooker or a sterilizer, has a cylindrical vessel centered on a horizontal axis with open ends rimmed by radially inwardly projecting shoulders reinforced by rings with axially outwardly converging resilient external flanges and axially inwardly diverging resilient internal flanges forming small-diameter outer annular seats and large-diameter inner annular seats. A carriage, axially slidable along a base supporting the vessel, rigidly interconnects an upright internal lid and two upright external lids which are axially separated by a distance corresponding to the spacing of the two end flanges of the vessel, the internal lid coming to rest against one or the other inner seat while a respective external lid lies against the opposite outer seat to seal the vessel, the development of steam pressure within the vessel exerting upon these lids a differential force holding them firmly in their closure position.

Abstract: A defrosting apparatus for frozen food comprises a casing defining a chamber and a tray circulating system to circulate the trays, which are removably mounted thereon, along a fixed path in the casing while each of the trays always retains a horizontal position. A cover is provided in the upper portion of the casing and consists of a pair of half members for defining an enclosed chamber for enclosing a predetermined one of the trays. The apparatus includes a micro-wave irradiator for irradiating micro-waves onto the tray when the tray is enclosed by the cover, various kinds of atmosphere conditioners provided in the chamber of the casing, and a control system for controlling the circulation of the trays in the chamber and for closing and opening the half members and the micro-wave irradiation onto the tray within the cover.