Abstract: A reduced-pressure fryer machine adapted to fry a food material in a food container case by immersing same in heated oil in a reduced-pressure frying vessel, the food container case being constituted by an open-topped container body substantially unperforated except its bottom side and a substantially unperforated lid for opening and closing the open top side of the container body.

Abstract: For the production of parboiled rice or a similar starch-containing product, the rice, after conveniently being moisted in a preheating installation 1, is brought to boiling temperature and, having reached this, is kept at this boiling temperature in a heat-retaining vessel 9 until the cooking process is finished. Thereupon, the rice is dried in a drying installation 12 and cooled, if necessary.

Abstract: A food fryer and processor for solid food, such as potatoes, and having a rotatable blade and a rotatable paddle for cutting the food product into segments and ejecting the segments into an adjacent perforated basket within a receptacle having hot oil therein for frying the food product. Several types of interchangeable cutter blades can be used for slicing the food product.

Abstract: A portioning dispenser for bulk food items is disclosed which receives bulk food items in a storage bin, portions food items from the storage bin, and dispenses measured portions of food items for further processing. The dispenser can include a rotary drum for conveying food items from the storage bin and a load cell for weighing the quantity of items conveyed from the storage bin into a secondary bin. The dispenser can also include a conveyor system for sequentially accepting, filling and returning a plurality of portion containers. The dispenser can include one or more inclined ramps for allowing containers to be slidably conveyed within the dispenser to and away from a basket filling station. In another embodiment of the invention, a method is disclosed for dispensing measured portions of bulk food items which includes several of the above-discussed operations. A container especially suited for use in the dispenser is also disclosed.

Abstract: A food cooking device comprising a housing, a food intake means mounted on a front wall of the housing, a reservoir in the housing for retaining a cooking liquid, support means disposed in the housing for supporting food, drive means in the housing for moving the support means, a food outlet means disposed in a wall of the housing, and power means for heating the cooking liquid, the drive means being adapted to position the support means to receive food from the food intake means, immerse the food in the cooking liquid, to remove the food from the cooking liquid, to hold the food for drainage, and to deliver the food to the food outlet means for removal from said device.

Abstract: The present invention relates to a basket assembly for an apparatus for cooking and dispensing hot food products. The assembly may be incorporated into a vending machine to prepare fast food products such as (fried) fish, french fried potatoes, potato chips, chicken fingers, pasta, etc. The assembly includes carrousel container means and cover means for covering the carrousel container means. The carrousel container means is provided with integral receptacle members for receiving (measured portions of a) food product; the carrousel container means can rotate with respect to the cover means in merry-go-round fashion about a vertical axis. The food product is held by the receptacle members and is progressively cooked in a hot liquid such as water or oil. Once food product is cooked, the assembly is raised and food product is discharged from a receptacle member through the upper opening of the receptacle member.

Abstract: A vending machine for providing french fried potatoes from dehydrated powder. Powder is metered into a cylinder of a rotatable, multi-cylinder cylinder block. Water is added when the block is rotated to the next stop. After mixing and two ready stations, the dough is extruded into hot oil in a cooking chamber. The oil is filtered and is then replenished from a reservoir. The dry powder and rehydrating stations are refrigerated. The vending machine includes absorption and adsorption filters to scrub the air while cooking to decrease oil odors.

Abstract: An improved vacuum type food frying apparatus is mainly equipped with a food feeding device, a frying tank, an output device, a vacuum generating device, an oil heating and filtering device, an oil recycling and storing device. Food put in a plurality of baskets goes through a vibrated conveyor platform and is dehydrated by hot air blow and then is dispensed to different layers of the frying tank which is filled with frying oil stored in the oil recycling and storing device and constantly heated and filtered in circulation by the oil heating and filtering device; afterwards, the frying tank is vacuumized and the food in the baskets is intermittently shaken by way of an vibrated frame. After the food is properly fried, the food receiving baskets are lifted up and taken out of the frying tank and delivered to the output device which is actuated to vibrate and cooled by cold air blow.

Abstract: A deep fry apparatus for automatically and sequentially deep frying food articles below the surface of a hot fluid and at different depths or multi-levels in the fluid. An automatic feeder mechanism for feeding food articles to the deep fry apparatus is also disclosed. One embodiment of the deep fry apparatus initially conveys food articles to a bottom step of the deep fryer via a stream of cooking oil flowing through a tube. This embodiment of the deep fry apparatus includes a spiral, stepped grid which conveys the food articles back to the surface of the fluid step by step via a forward/backward stroke mechanism which includes a quick release mechanism for releasing the food articles relative to a step of the grid by the principle of inertia. The food articles are automatically pushed out of the surface and out of the apparatus via the forward/backward stroke mechanism.

Abstract: Self venting automatic food frying and dispensing apparatus is disclosed which provides apparatus which is capable of deep frying small portions of various food products without the need for external venting and without exposing the operator to hot oil. In one embodiment, the food frying apparatus includes an upright cabinet with a fan assembly mounted to exhaust air through the top of the cabinet while drawing air in through and from the lower portion of the cabinet. A removable sealing system and a removable one piece filter is in the air path to remove smoke, odors and particulate matter from the air before being exhausted back into the room. The container for holding a supply of cooking oil is configured to minimize splashing during cooking and is a fully removable unit.

Abstract: A compact food frying machine having a vertically-oriented U-shaped pan for holding a heated liquid, an endless belt for carrying food items, multiple guiding elements spaced along the length of the belt, each including a number of parallel slats spaced adjacent to each other along the width of the belt, a feeding position, and an unloading position directly above the feeding position, and a guide member projecting and sloping up from the unloading position into the region where the guiding elements pass by, for allowing the slats of the guiding elements to pass through the guide member in an intermeshing relationship but retaining and guiding the food item to the unloading position after the food item has been carried through the heated liquid by the endless belt.

Abstract: A pressurized fryer device adapted to continuously carry out the steps of feeding oil of a predetermined temperature from an oil heater into a pressurized fryer chamber, placing a material to be treated into the oil, frying the material under pressure for a predetermined time, taking out the fried material, returning used oil through a filter to an oil heater, and feeding the oil heated to a predetermined temperature in a preliminary tank into the above pressurized frying chamber, and frying the material under pressure for a predetermined time.

Abstract: A pasta cooking apparatus includes a generally rectangular cabinet including an upright cooking tank and a sauce heating chamber with a common wall, with an opening permitting water flow therebetween. The cooking water temperature and the sauce heating water are separately temperature controlled for heating thereof. A sauce chamber abuts the heating chamber and includes various sauce containers. Transfer hoses extend from the containers, through the heating chamber into nozzles located above the cooking tank. A self-contained conveyor unit within the cooking tank has an endless chain with equi-spaced pasta baskets. The cover has a top run above the tank. The baskets are pivotally mounted. The baskets are inverted in the upper run and then reset. A dish table rotates beneath the horizontal run and successive baskets drop the pasta into an aligned dish which then rotates beneath the nozzles. The unit has a 34 inch width to allow it to move through conventional doorways in small fast food restaurants.

Abstract: A vibration-type food soaking device adapted for a vacuum-frying machine is provided with a soaking tank and a food receiving basket which is associated with a pair of hydraulically-operated cylinders so as to permit the basket to be oscillated up and down; and also connected to an oscillation motor, permitting the same to be vibrationally moved from right to left.

Abstract: A system for and method of storing and automatically dispensing predetermined amounts of one or more food products from closed containers is described. The system preferably includes multi-compartment containers carried by a carousel assembly and moved by a dispensing mechanism for automatically selecting the appropriate container and compartment for which food is dispensed. By using a control with memory for keeping inventory, the system can dispense any one of several food products on demand.

Abstract: An automatic foodstuff cooking apparatus for automatically processing and cooking a foodstuff wherein the automatic foodstuff cooking apparatus includes a cooking chamber which is arranged in the region between a receiving unit and a takeout unit both of which are located on the front side of the apparatus is disclosed. The front surface of the cooking chamber is covered with a transparent panel. A first cooking unit is arranged on the receiving unit side of the cooking chamber and a second cooking unit is arranged on the takeout unit side. In addition, at least one foodstuff producing unit is arranged on the rear side of the first cooking unit. With such construction, the apparatus is not required to employ any cook for operating the apparatus, and moreover, manpowers required for removing dirty dishes, bowls or the like after completion of a cooking operation can be eliminated. Additionally, the apparatus can be designed and constructed in smaller dimensions.

Abstract: A system for and method of storing and automatically dispensing predetermined amounts of one or more food products from closed containers is described. The system preferably includes multi-compartment containers carried by a carrousel assembly and moved by a dispensing mechanism for automatically selecting the appropriate container and compartment for which food is dispensed. By using a control with memory for keeping inventory, the system can dispense any one of several food products on demand.

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: This invention relates to a food production apparatus which is preferably used in the preparation of foods such as fried potatoes. In the invention, powder obtained by pulverizing and drying potatoes or the like is provided with water and stirred, and the resulting mixture is extruded to be formed into a predetermined shape. In the invention the mixture of the powder and water is shaped by extruding it through extrusion holes communicating with a mixing chamber, and the shaped mixture which has been extruded from the shaper is then heated. According to the invention, the food is able to be prepared at a desired time and food which has just been prepared is able to be provided in the apparatus. Further, the powder can be preserved for a long time without lowering its freshness, and the powder is mixed with water and shaped as a food material rapidly at a desired time.

Abstract: An apparatus that dispenses a cooked food product measures out a predetermined quantity of dehydrated food material for a cooking portion, quickly adds liquid to the material to produce a rehydrated food material of uniform consistency, and simultaneously shapes the rehydrated material into desired size and shape pieces, and delivers the pieces to a cooking unit. After the pieces are cooked, they are automatically dispensed from the apparatus and the next portion is prepared.

Abstract: An apparatus for dispensing and agitating objects to be treated in a liquid is described in terms of the use of the apparatus in the processing of potato chips in cooking oil. The apparatus comprises an automated kettle rake (100) for use in the processing of potato chips or other objects (101) in a kettle (102) filled with cooking oil or other desired liquid (103), involving an agitation manifold (104) movably mounted above the kettle (102) and a dispersal manifold (106) positioned inside the kettle (102). The agitation manifold (104) disperses the chips or other objects by injecting fluid through at least one nozzle onto the liquid in the kettle (102) while passing over the length of the kettle (102). Optionally, the cooked chips or other objects may be swept onto a removal conveyor (110) after processing is completed.

Abstract: Processes and equipment for preparation and cooking of edible materials, particularly for the automatic slicing and deep frying of vegetables, especially potatoes, to form crisps. The procedure comprises the steps of forming unwashed and undried slices of the edible material, individually feeding the slices without washing and drying into a bath of hot cooking oil, then when said slices subsequently float to the surface of the oil due to the formation of steam bubbles on the slices forcibly submerging the slices in said hot cooking oil for a further period in which cooking of the slices is substantially completed to give the slices a crisp consistency, and finally removing the cooked slices from the cooking oil and dispensing the cooked slices.

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 portioning dispenser for bulk food items is disclosed which receives bulk food items in a storage bin, portions food items from the storage bin, and dispenses measured portions of food items for further processing. The dispenser can include a rotary drum for conveying food items from the storage bin and a load cell for weighing the quantity of items conveyed from the storage bin into a secondary bin. The dispenser can also include a conveyor system for sequentially accepting, filling and returning a plurality of portion containers. In another embodiment of the invention, a method is disclosed for dispensing measured portions of bulk food items which includes several of the above-discussed operations.

Abstract: A french fry cooking apparatus for deep-frying french fries includes a cooking unit having a plurality of frying baskets. Mounted above the cooking unit is a refrigeration unit which includes a first conveyor upon which a supply of frozen french fries is stored. The first conveyor discharges the fries onto a second conveyor which dispenses a metered quantity of fries to a delivery mechanism. The delivery mechanism includes a shaft and a rotatable directional chute for directing the frozen fries from the second conveyor into any one of the plurality of frying baskets. The frying baskets are pivotally attached to the cooking unit and are each movable by way of a drive unit between a loading/draining position for receiving fries from the chute and for draining oil from deep fried fries, a cooking position for deep frying the fries, and a dump position for discharging the deep fried fries from the frying basket. Deep fried fries are discharged onto a further conveyor which takes the fries to a holding bin.

Abstract: A continuous vacuum frier feeds material along a path of conveyance within a vacuum frying chamber while maintaining the chamber vacuum. A frier comprises material conveying means for conveying the material through frying oil. The material conveying means includes endless belt means having a plurality of openings formed therein and a plurality of partitioning members extending downwardly from the endless belt means and each having a plurality of apertures formed therein. The partitioning members defines a plurality of compartments which receive the material and in which the material are fried and conveyed.

Abstract: An improved french fried product dispensing apparatus is provided comprising a frying bath, a food hopper located above and to one side of the bath, a frying basket movable from an upright position in the frying bath to an least partially inverted position outside the bath, a device for effecting such a movement, a device for ejecting a portion of the food from the hopper into the basket when the basket is in a position between its upright position and its at least partially inverted position, the food hopper having a mechanical impeller therein to prevent bridging of food in the hopper, the hopper enclosed within a refrigerated sub-housing and providing an enclosure for insulating and refrigerating portions of food when removed from the hopper and maintained in the device for ejecting a portion of the food.

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 fully automated robotized system and method is provided for cooking food products. The system and method is especially useful for use in a quick service or fast food restaurant and, in one embodiment, is capable of cooking, on a fully automated basis, french fries, chicken nuggets, fish filets and chicken patties. In one embodiment, the system includes a robot, a bulk uncooked food dispensing station, a cooking station and a cooked food storage station. The system can be controlled by a computer operating and control station that controls and directs the robot to obtain bulk food from the dispensing station, place it in cooking position at the cooking station and when cooked, remove the food and deliver it to the storage station, at a rate required to fill anticipated customer orders. In one embodiment, the cooking station is a clamshell grill and the robot deposits on and retrieves from the grill hamburger patties in a predetermined horizontal array with a novel end of arm tool.

Abstract: Apparatus in which a food product is cooked by being impaled on a plurality of heated grills that extend substantially therethrough. In this simplified apparatus, an operator rotates a first handle, which causes the elements of a separator to drop under gravity to a position among the grills and which further causes a press to descend to impale the food product onto the grills. The operator pulls and releases a second handle, which causes a container of heated cooking medium to raise and cook the food product, a cooking timer to start, the container to be lowered at the end of a predetermined cooking time, and the separator element to raise from the grills, thereby separating the food product from the grills. All of the above operations may be accomplished without the use of a motor or similar power source.

Abstract: An automatic food frying and vending system having a refrigerated storage chamber for storing food material to be fried and a frying chamber for frying material in cooking oil are installed in the main body of the automatic food frying and vending system in discrete sections designated for their respective purposes. The refrigrated chamber includes a stocker unit for receiving and keeping a number of packed containers, each sealed by a lid. A feeding device is provided with a holder for receiving from a conveying device the sealed container and inverting the container.

Abstract: An electric deep fat fryer comprising a pan (1) for containing a cooking bath (2), an electric heating resistance, and a basket (3) for foodstuff to be fried, the basket being adapted to occupy either a lowered position in which the pan is immersed in the bath or an elevated position in which the basket is maintained above the bath. Mechanism (4) is provided for lowering and raising the basket, controlled by a control device comprising a timer (5). The mechanism for lowering and raising the basket and the timer are driven by a single motor (6). The control device comprises an automatic selector (25) controlled by a control member (26) of the timer and by the position of the basket, so as to drive either the timer when the basket occupies its lowered position, or the mechanism for lowering and raising the basket. Particular utility in household deep fat fryers.

Abstract: Fryer having a closeable container which is provided, in an upward position, with a closeable opening for introducing a product to be fried. The container furthermore has a fume suction duct and, proximate to the bottom, a plurality of armored electric resistors. A perforated separating partition which has a spiral-shaped configuration is arranged inside the container; the separating partition extends between two walls, starting from a first lateral wall of a conveyor which is suitable for pushing the fried product outside the container up to the open top of a second lateral wall of the conveyor which is opposite to the first one. The fryer furthermore has a sealed and motorized shaft which is connected to a support to which one or more articulated bars are radially associated; the bars are connected to blades adapted for pushing the product along the separating partition.

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: An automated system for storing and cooking french fried potatoes includes a refrigeration and storage assembly and unique transport system which is easily used with fryers of a commercial type. The transport system includes a horizontal and vertical transport assembly for moving baskets of fries to and from the one or more fryers, with the vertical transport assembly being adapted to lower the basket into the fryer as well as support the basket above the fryer after cooking so as to allow the basket to drain. In accordance with another aspect of the present invention the refrigeration system is such and the strips are oriented all in substantially the same direction before being loaded into a basket so as to enable the fries to be cooked with little or no sticking without requiring the operator to shake the potatoes during or following cooking.

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 short cut pasta treatment apparatus utilizes a steamer (13) for steam treating short cut pasta products after extrusion and before handling. The steamer has a housing (14) in which pipes (23) with nozzles (24) are disposed, both above and below an endless belt conveyor (21) which passes through the housing. "Green" pasta is carried by the conveyor through the housing, exposing the pasta to live steam. The pasta is steam treated for a time sufficient to partially gelatinize and cook the pasta product, which reduces tackiness and strengthens the product to limit breakage. Air is then drawn by the pasta by a pair of fans (25) to stop the cooking process and cool the pasta, allowing the partially cooked pasta to be handled and stored without agglomeration. The pasta product is then transported by a conveyor (28) to metering means.

Abstract: A fully automated robotized system and method is provided for cooking food products. The system and method is especially useful for use in a quick service or fast food restaurant and, in one embodiment, is capable of cooking, on a fully automated basis, french fries, chicken nuggets, fish filets and chicken patties. In one embodiment, the system includes a robot, a bulk uncooked food dispensing station, a cooking station and a cooked food storage station. The system can be controlled by a computer operating and control station that controls and directs the robot to obtain bulk food from the dispensing station, place it in cooking position at the cooking station and when cooked, remove the food and deliver it to the storage station, at a rate required to fill anticipated customer orders.

Abstract: Apparatus for cooking or refrigerating food which is capable of treating several products having different cooking or refrigerating times, wherein baskets containing these products can be separately introduced or removed. The apparatus includes a lower part in which the products are to be treated, and a hood covering the lower part. To allow introduction or removal of baskets, the hood may be raised and lowered by a mechanism. Robot arm secured below the hood slide on transverse endless screws and grasp baskets whose treatment is complete, while permitting other baskets to remain for treatment.

Abstract: A portioning dispenser for dispensing food items from bulk item containers is disclosed in which the dispenser can open and empty a bulk container and dispense a portion of its contents. In one embodiment, a container can be slit open and tipped on a pivotable platform to spill its contents to a feeder for further distribution while retaining a stack of unopened boxes thereabove. In some embodiments, the dispenser can discard an emptied container and replace it with an unopened container moved from a container hopper. In other embodiments, a vibrating feeder is used to shake emptied items into a transfer tray for weighing and dispensing. Additionally, a method for dispensing portions of bulk food items from bulk containers is disclosed which employs several of the steps mentioned above.

Abstract: Universal cooking unit wherein products to be cooked are introduced into a cooking or baking chamber by a drawer. The drawer includes joints to tightly seal the cooking chamber, which can be placed under vacuum, thereby permitting cooking at low temperature. A heating chamber, tightly separated from the cooking chamber, raises the temperature of the liquids, such as oil or water, for cooking the product in the cooking chamber. These liquids are heated by a preferential route fitted with electrical resistors, and are then propelled by a pump through a network of pipes, to the cooking chamber, and sprayed or vaporized on the food. The liquids are then collected on an inclined plane which recycles them to the heating chamber through filters to regenerate and reheat them by the preferential route in order to restart the cooking cycle. To change the cooking mode, a valve is closed and the oil in the container is conveyed by the pump to a reservoir for storage.

Abstract: A timing ascending apparatus for a frying machine includes a timer unit, a control rod assembly with a control hook, and an ascending rod assembly with a positioning hook. A horizontal net is carried on the ascending rod of the ascending rod assembly. A transverse actuator rod connects rotatably the positioning hook to the ascending rod. When a frying time is set by rotating the rotary button of the timer unit and the transverse actuator rod is depressed until the positioning hook catches the control hook, the horizontal net is moved from an upper limit position to a lower limit position. Depression of the transverse actuator rod compresses the coiled piston spring of a restoration device. The upper limit position is in the top portion of an oil tank somewhat above the cooking oil surface, while the lower limit position is in the bottom portion of the oil tank.

Abstract: A closed-loop air cooking system for use in a vending machine that vends french fried potatoes and the like, including: a) a closed-loop air duct assembly; b) a cooking basket mounted for rotation within the air duct assembly; c) a fan for forcing air through the air duct assembly; d) a separator for removing entrained particulates from the air stream within the air duct assembly; and e) a heater for heating air that circulates within the air duct assembly. In addition, the cooking system includes a separator for removing oil and other particulates from the closed-loop air stream.

Abstract: A low temperature continuous frying process is used to make potato chips which are similar in taste and texture to those produced by the slow-cooked batch or kettle process. Potato slices are conveyed through first, second and third frying zones in a heated liquid frying medium, and the frying medium is admitted separately into each zone at a rate and temperature such that the potato slices are exposed first to a decrease and then to an increase in the temperature of the frying medium over time. The potato slices take on a pliable and shape-holding consistency as they are conveyed through the second frying zone, and folded potato chips may be obtained by agitating and compacting the potato slices as they are conveyed through this zone. The agitation and compaction may be carried out by rotating paddle assemblies arranged longitudinally in the frying vessel. Each paddle assembly comprises a rotatable shaft to which a number of vanes are affixed in a helical pattern.

Abstract: A deep fat fryer having an elongated housing for holding a bath of hot fat through which an endless main conveyor carries a food product through the bath from the infeed end to a discharge end of the housing. Above the main conveyor is a submerger conveyor having a run moving from the infeed end to the discharge end of the housing and adapted in operative position to line close to the food portions on the main conveyor and hold them submerged in the hot fat bath. In operative cooking position of the conveyor apparatus, the submerger conveyor nests into the side rails of the main conveyor and an elongated hood encloses the hot bath housing at a zone above the submerger covneyor from one end of the housing to the other.

Abstract: The invention relates to a method and associated apparatus for production of broth or stock from mechanically deboned meat. The mechanically deboned meat is extruded into a circulating stream of hot water or recycled broth in a closed sanitary tubing system sized to provide the required degree of cooking. The deboned meat introduced into the extruder may be mixed with salt and/or sodium phosphate to promote protein extraction and binding ("cohesion"). The broth and cooked meat are separated and further processed or stored for later use. The separated extruded meat may be further cooked by conventional methods, e.g., in open kettles, to produce additional broth and fat, or used as an ingredient in numerous meat products. The separated broth may be recycled to increase the amount of solubilized protein therein or diverted for immediate use elsewhere.

Abstract: A monolithic upper section contains a boiler surrounding an initial cooking chamber. A lower section contains a final cooking chamber aligned vertically with the upper chamber. Superheated water is piped from the boiler into the upper chamber. Valve controlled piping transfers steam from the upper chamber to the lower chamber and discharges steam and cooking water from the lower chamber, to maintain predetermined temperature and pressure levels within the two chambers. Ball valves in the lower ends of the two chambers allow the partially cooked product and cooking water to drop from the upper chamber into the lower chamber, and the drained fully cooked product to drop from the lower chamber onto a serving plate.

Abstract: A food product dispensing apparatus and method which prevents the product from being damaged when the product is dispensed. A food product cooking apparatus and method which preserves the cooking oil such that the oil needs only be changed at two to four week intervals. The present apparatus and method relates to vending-frying machines for dispensing and cooking food products. The instant invention extends the intervals between when such vending machines need be serviced.

Abstract: Cooking apparatus characterized in that it comprises reservoir means (66) for cooking fluid, cooking fluid spray means (76), means (78, 80, 82) for transferring cooking fluid from said reservoir means (66) to said spray means (76) wherein said spray means (76) is positioned such that food to be cooked is contacted by cooking fluid sprayed from said spray means (76). The food to be cooked may be held on tray means (144), in container means (140) in an annular space (214) defined by concentric wall means (184) or may be fed to the apparatus along conveyor means (14).

Abstract: A doughnut fryer flight conveyor for selectively advancing different size dough forms through the hot oil bath of a doughnut frying machine includes a plurality of primary flights extending between spaced, parallel, endless copnveyor chains and a plurality of secondary flights or pusher bars. The secondary flights are each positioned between adjacent pairs of primary flights. A clutch ring mounts the secondary flights to the conveyor chain so that the flights may be moved to an inoperative position immediately adjacent one of the primary flights to an operative position intermediate the flights. When in the operative position, the doughnut fryer flight conveyor is adapted to advance a smaller size doughnut or dough form through the frying machine.