Abstract: An apparatus is provided that comprises a self-stacking spiral conveyor that traverses through a circulating atmosphere. The atmosphere is manipulated by one or more chambers having an open side adjacent to the perforated sides of the spiral conveyor. Additional control over the circulating atmosphere may be achieved by injection or ejection of gas into one or more chambers.

Abstract: A water tank is divided into a heated compartment and a cooled compartment by an insulated baffle. A perforated cylinder is mounted within the tank and has a first segment which extends within the heated tank compartment and a second segment which extends within the cooled tank compartment. Portions of a helical auger extend within each cylinder segment. Heated water is supplied to the heated compartment by a heated water manifold, and cooled water is supplied to the cooled compartment by a cooled water manifold. Mixing of the heated and cooled water is prevented by the insulating baffle. Food product is caused to traverse the length of the heated compartment by the auger, and is transferred over the baffle into the cooled compartment by a lifting flight which elevates food product from the water into a chute which discharges into the cooled compartment. A single, self-contained apparatus thus blanches and cools food product in a continuous process.

Abstract: An oven with a box-like housing for efficient use of plant floor space encases a spiral food product carrying conveyor. A process vapor is circulated within the housing by "plug fans" with the inlet drawing vapor from the central axial zone of the spiral conveyor and exhausting into plenums along the periphery of the conveyor. The plenums have nozzles oriented to project the process vapor laterally towards the conveyor.

Abstract: A product-carrying tray 1 has longitudinally slotted end members 3 for sliding engagement on guide rails in a conveyor installation or storage unit. Transverse edges 2 of the tray are provided with coupling members 5 for interengagement with other like units also accommodated on the guide rails. In the illustrated embodiment, the coupling members 5 are defined by interengaging hook structures consisting of projecting portions 7 and laterally extending end portions 6. The tray of the invention is especially suited to accommodating food products within a storage or treatment chamber. The tray may however also serve as a product-carrying element in a conveyor installation. Apart from the hook-type interconnection illustrated, a multiplicity of other interconnecting arrangements may be provided, including, inter alia, alternative mechanical structures and magnetic coupling.

Abstract: A method and apparatus for mixing and forming dough into plural discrete product units on a carrier and storing the ready to bake product, and a vending method and apparatus for separating the product from the carrier, baking the product and delivering the product, such as cookies or the like, to a customer. The mixed dough is formed into units, typically disk-like, and placed in a pattern on one or more first carrier sheets, then second carriers are applied with the product laminated between the sheets. The sheets and product can be fan-folded into containers, such as conventional boxes, which can be stored until needed. The containers are placed in a vending machine which leads the sheet assemblies to a station where the carrier sheets are removed and the product is dropped onto a surface that is moved through a convection oven for baking, then through a cooling station. The selected number of product units is dropped into a serving tray and presented to the customer.

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: The preferred embodiment described in this application is a forced-steam cooker/blancher (100) for cooking or blanching a depth of bulk food particles by supporting the food particles on an extended perforated particle support surface (122) and by forcing steam through said depth of bulk food particles and through perforated particle support surface (122). The cooker/blancher includes walls (138) extending upwardly from particle support surface (122). Particle support surface (122) is perforated to allow fluid passage therethrough. Pressure means is included for forcing steam through a depth of food particles (141) contained within walls (138) on support surface (122) and through perforated particle support surface (122).

Abstract: Material reserving, dispensing and planing devices for a stone fruit biscuit machine comprising a meterial reserving device, a material dispensing device, a material planing device and a sucking device, to automatically prepare planed stone fruit pieces to drop on dough orderly placed on baking plate by receiving material stone fruit, reserving and dispensing predetermined quantity for planing, sucking planed flat pieces on to a sucking plate, and then dropping them down on the dough placed orderly on a baking plate.

Abstract: A conveyor oven module has a very low profile so that more oven modules may be stacked to give a greater baking capacity in the same "foot print" without the top conveyor being higher than the five and a half feet from the floor, which is the generally accepted maximum height for people to reach. Almost all serviceable parts are in the front of the oven. The oven modules are self-contained so that an oven module may be serviced while the remainder of the oven modules in the stack continue to operate.

Abstract: Apparatus and method for making pizza in a continuous process and in commercial quantities using radio frequency energy and hot air impingement ovens in a conveyorized system.

Abstract: A cooking device which comprises a housing member having open entrance and exit ends, horizontally directed heating elements within the housing define a path for movement of food products, and a cooking area therebetween, a transport mechanism for moving food carriers through the defined path, a plurality of first carrier members are carried on the transport mechanism, the first carrier members are spaced along the length of the transport mechanism, the first carrier members are constructed and arranged to carry second food carrier members thereon between the entrance and exit ends between the cooking elements and drop a second food carrier member at the exit end, a fluid manifold behind each of said cooking elements and extending at least the length of the cooking elements, the cooking elements comprising lengths of porous ceramic material.

Abstract: In an apparatus for toasting bread slices a plurality of rows of slices are disposed side by side on an endless mesh conveyor which passes through an oven. The first and last rows are spaced from the sides of the conveyor and two endless chains supported by idle sprocket wheels are disposed adjacent the sides of the conveyor with a lower run of each chain resting on the conveyor in contact with the adjacent row of slices. An upper run of each chain passes over the top of the oven.

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: A system for processing products, particularly food, has a treatment chamber (10) which is closed by a door (30, 32) in leak proof manner, so that product carriers (42) can be moved through the treatment chamber (10) by trolleys (44) suspended from a conveyor rail (36, 58, 62), and the conveyor rail comprises a pivotable rail section (62) arranged outside of the treatment chamber and which is movable into a park position (74), wherein the door (30, 32) of the treatment chamber can be closed.

Abstract: A control device for a multi-zone conveyor oven constructed according to the present invention comprises a microprocessor-based controller, appropriate control software, a keyboard and display for interaction with a user, means for sensing the conveyor speed and the heating chamber temperature, and means for controlling the power supplied to the conveyor motor and the heating elements. The controller provides facilities for user programming of sets of oven parameters, each set corresponding to a particular food product to be cooked in the oven. Each set of parameters includes the total cook time for the product and a desired temperature which is independently selectable for each heating zone. Once a set of parameters has been programmed, it is assigned to a particular key on the keyboard, and the user may select that entire set of parameters by simply pushing the assigned key. The parameters are stored in the EEPROM to prevent their loss during electrical power interruptions.

Abstract: A food transferring fixture is disclosed which can be used to transfer food items from one food preparation area to another. The fixture includes a hoop for surrounding items to be transferred and a spatula for scooping, supporting or depositing the items to be transferred. The hoop and spatula are mounted to a horizontally extendable frame for moving the spatula relative to the hoop. In other embodiments, one or more hoops and spatulas having a plurality of apertures arranged in a horizontal planar array are used to deposit food items in the array pattern and retrieve the items in the same pattern. After processing in some embodiments, a removably attached second subassembly may be used to transfer uncooked food to a cooking station. The uncooked food subassembly is then removed, and a first cooked food subassembly then retrieves the cooked food items. Additionally, a method for transporting food items which incorporates many of the above-listed features is also provided.

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: Shrimp are cooked by methods and apparatus limiting the excessive amount of curl usually incurred to produce a generally J shaped configuration after cooking. Thus, the shrimp are cooked while held in a straightened configuration to thus induce in the cooked shrimp meat forces tending to hold the shrimp in a more straightened configuration than conventionally attained. In one embodiment the shrimp are aligned on conveyor belts between pairs of laterally disposed pan normally extending from the conveying surface and spaced for confining the shrimp in an elongated and straightened configuration. Thus, the conveyor belt carries the shrimp through a steam cooker to produce a desired J shaped shrimp configuration having reduced curl.

Abstract: An apparatus for making a pizza toppings disk is disclosed. An apparatus, made in accordance with the present invention includes a conveyor means for transporting forming surfaces, and a plurality of depositing means for depositing onto forming surfaces a quantity of cheese and a plurality of pizza toppings that may include but are not limited to the following items: sliced meats, ground meats, or vegetables, as well as combinations thereof. A fusing means is also included which fuses the quantity of cheese and plurality of pizza toppings to form a pizza toppings disk that may be frozen for storage and subsequent use in assembling a pizza.

Abstract: The invention relates to a cooking oven for mass production of food products and a method for cooking food products. The oven includes an enclosure housing which forms a cooking chamber, having an endless pervious conveyor therein upon which food products are transported through the cooking chamber. The conveyor is arranged to provide a helically extending path over which food products will travel to increase dwell time within the cooking chamber while taking less floor space. A heated gaseous cooking medium is introduced into the cooking chamber and is circulated through an annulus formed by the helically extending conveyor to achieve high heat transfer to the food products being cooked. The oven can utilize steam and/or heated air to achieve varied cooking characteristics as desired and allows substantial versatility in the cooking process.

Abstract: An oven for heating food which includes a tray to support the food, the tray having a plurality of openings therethrough. A first heat source is spaced from and above the food. At least one plate having a plurality of openings therethrough is capable of absorbing heat from the first heat source and radiating heat. A fan spaced from and above the plate and the first heat source delivers air past the plate and past the first heat source onto the food. A second heat source beneath the tray also provides heat to the food.

Abstract: A process and device for the input and carrying away of smoking rods or cooking rods to and from a station for the automatic suspension of sausages provided with loops on a rod which in turn is tightly chucked at one end works as follows: the rods are first brought out of a storage area one after the other in horizontal arrangement into a readiness position. Then one rod is tightly chucked there and is fed by a horizontal movement to the loading station; finally the loaded rod is picked up at both ends and fed in the same direction as before to a holding station, in which a number of loaded rods are collected for transfer by being moved onto a smoking or cooking wagon. The process is carried out nearly without dead time, and is accomplished by an operator who remains for the most part independent of the filling and suspending cycle.

Abstract: A conveyor oven is described which is compact and suitable for smaller commercial establishments. The device uses mutually spaced nozzles which extend across the upper and lower portion of the cooking chamber which direct heated air currents respectively downwardly and upwardly onto food passing therethrough. Each nozzle is a duct which extends perpendicular to the longitudinal axis of the conveyor and has a foraminous plate on the side adjacent the conveyor for dispensing heated air currents therethrough. The nozzles are fed from a common plenum with heated air under pressure. As the air enters each nozzle, it encounters an angled diverter plate which is disposed at about a 30 degree angle to the longitudinal axis of the nozzle and downstream of the plate a flat stabilizer plate which extends a substantial length of the nozzle terminating about two inches before the end thereof.

Abstract: The storage arrangement for operation in an autoclave with horizontal cylinder (60) includes a conveyor chain (10), which is moved on both sides back and forth over guide sprocket wheels. Shelves (1) are conveyed with the conveyor chain (10). The parallel guidance of these shelves (1) is effected by means of parallel guide wheels (16), which run synchronously with the guide sprocket wheels (12). The guide sprocket wheels (12) are connected with idler gears (15), so that, as a whole, they present a rigid drive structure. With this kind of storage arrangement, a cylindrical autoclave can be densely packed, and it is easy to carry out heating by means of steam and cooling through spraying.

Abstract: Chain conveyor (11) with a drive device (16) comprising a toothed wheel (39) designed to engage with a chain (18) of the chain belt in a conveyor system (10) and the toothed wheel (39) is arranged so as to be coplanar and between the lateral chains (18, 19) of the belt, underneath the plane defined by the cross bars (20) connecting the chains (18, 19).

Abstract: A conveyor oven for cooking food products using infra-red radiation is described. The oven uses upper and lower etched foil heaters which are disposed above and below the upper flight of a conveyor belt passing therethrough. The oven also includes a controller for governing the speed of the belt, the time of exposure to infra-red radiation, and a range of radiation wavelength between about 4 and 5 microns for cooking the food in the oven.

Abstract: A processing facility, for subjecting products to process conditions for lengths of time and having a processing chamber equipped for establishing a predetermined condition within and throughout the chamber, a pair of continuous flexible conveyor elements, extending through the chamber along a generally zig-zag pathway, rotatable bearing members for supporting the flexible elements in predetermined lengths, spaced one above the other, and spaced apart from one another, the flexible elements being extended around respective bearing members, in a generally zig-zag fashion, product supports extending between the flexible elements, attachments at each end of the products supports for attachment to respective flexible elements, so that the product supports are freely swingably supported between the flexible elements, and the rotatable bearing members being spaced apart on opposite sides of the chamber a distance greater than the length of the product supports so that the product supports may freely pass between th

Abstract: An apparatus for pasteurizing and precooking pizza bases includes a conveyor belt having an upstream end and a downstream end, a plurality of vitroceramic plates attached to the conveyor belt, and a microwave tunnel positioned for heating vitroceramic plates conveyed through the microwave tunnel. Downstream of the microwave tunnel, pizza bases are delivered to the heated vitro- ceramic plates and they transported in contact with the heated plates to pasteurize and precook the pizza bases.

Abstract: A food product carrier for use in an automatic food cooking machine having opposed integral retaining wire arch members for accepting retractable pins thereby locking a pivotal wire lid to a wire basket in a closed position which is mounted to the cooking machine and further including an external latch for securing the lid in a closed position while removed from the cooking machine.

Abstract: Burning and other overcooking of sensitive areas of food products, e.g., a chicken's fatty thigh and back area or a pizza's crust area, is prevented in broiling, baking or otherwise cooking food products on an automated conveyorized commercial restaurant basis by interposing a screen, cover, or like element between a heater panel or other source of cooking energy and the sensitive area of the food product to selectively modify the cooking energy received by the food product's sensitive area in order to subject such area to a modified amount of cooking.

Abstract: A continuous operation apparatus for fermenting dough products disposed on carriers which are conveyed stepwise through a fermenting chamber by vertical and horizontal conveyors. In order to obtain maximum space utilization and product density in the fermenting chamber with vibration-free and shock-fee transfer of the carriers, a vertical transport system is provided in which several vertical pairs of columns are employed to support the carriers at successive vertically spaced levels or stages and to stepwise transport the carriers vertically. One of the columns of each pair is rotatable while the other of the columns is rotatable and vertically displaceable. The pairs of columns are provided at each stage with horizontal projections for the support of the carriers. The carriers are transported stepwise by the vertically displaceable columns and successively transferred onto the rotatable columns.

Abstract: A pizza screen or pan receiving and holding assembly for use in combination with a pizza baking oven is disclosed. The assembly includes a main frame formed of side and end rails interconnected in a generally rectangular pattern with casters provided at the four corners to position the main frame in the open space beneath the baking sections of pizza baking oven. Cross members extend laterally of the side rails to define an open lattice for receiving pizza baking screens or baking pans. Upright members extend upwardly from the front and rear sides of the main frame. A box support frame of a generally rectangular shape formed of interconnected side and end shaft members is secured to the upright members and is inclined rearwardly downwardly. A plurality of boxes sized to receive different dimensioned pizza screens or pans are removably received on the box support frame. The boxes have opened front ends and closed rear ends.

Abstract: A control device for a multi-zone conveyor oven constructed according to the present invention comprises a microprocessor-based controller, appropriate control software, a keyboard and display for interaction with a user, means for sensing the conveyor speed and the heating chamber temperature, and means for controlling the power supplied to the conveyor motor and the heating elements. The controller provides facilities for user programming of sets of oven parameters, each set corresponding to a particular food product to be cooked in the oven. Each set of parameters includes the total cook time for the product and a desired temperature which is independently selectable for each heating zone. Once a set of parameters has been programmed, it is assigned to a particular key on the keyboard, and the user may select that entire set of parameters by simply pushing the assigned key. The parameters are stored in the EEPROM to prevent their loss during electrical power inteerruptions.

Abstract: A unique spiral vapor cooker and cooking process comprises an insulated housing defining cooking chamber including a reservoir of heated water therein. Rising within the cooking chamber is a vertically oriented spiral conveyor carrying a stainless steel mesh conveyor belt. Water vapor rises through the mesh conveyor belt from a downwardly flowing source of heated water passing underneath the conveyor belt by a generally U-shaped water channel positioned underneath the conveyor belt. The bottom of the channel is randomly perforated permitting passage of water out of the channel to baste food product carried on a below positioned conveyor belt. The channel follows the entire path of the belt. Water at a preferred temperature of 200-205 degrees Fahrenheit is pumped upwardly from the water reservoir to a top portion of the water channel and flows downwardly within the channel while the conveyor carries the food product upwardly over the surface of the channel.

Abstract: Shrimp and other food products carried on a plastic modular conveyor belt are efficiently cooked at atmospheric pressure in the presence of saturated steam protected by a confining receptacle from dilution by insulating air. The steam condenses by transfer of cooking energy, the condensate dropping downwardly in the receptacle by gravity. By passing products through the constant 212 degree F. saturated steam zone residing at the upper portion of the cooking receptacle, the belt speed and distance through a modular cooking compartment control the cooking time for uniform production. The steam is replenished through a proportional flow valve to replace only that amount of steam expended in cooking. Thus, temperature is sensed at a cooler position under the saturated steam cooking zone where temperature is typically 190-200 degrees to detect variations of the amount of steam condensed in exchange of heat in cooking the product, and to proportionately control the flow of replacement saturated steam.

Abstract: A drier comprises a plurality of structurally independent drying chambers in each of which a respective climate, which does not interfere with that of the other chambers, is created and controlled. The chambers, each of which is equipped with its own conveyor for pasta-holders, are connected by tunnels in which devices transfer the holders from one chamber to another.

Abstract: A pasteurizing machine which automatically adjusts the level of the pasteurizing water, and which comprises three water containers placed superposed to one another. The pasteurizing water is heated in the lowermost container and pumped to the upper one. The bottom of said upper container is provided with apertures which permit dripping of water into the intermediate container in which a conveyor belt travels.

Abstract: A control system for processing products in conveyorized ovens. The system monitors and controls the oven temperature and monitors the velocity with which products are moved through the oven. At intervals, the system samples the oven temperature and determines the degree of product processing that has occurred in the sample interval. The system then adjusts the conveyor velocity as a function of the degree of product processing. The system can adjust the effective length of the sample interval as a function of the sensitivity of the product to changes in oven temperature and the difference between the oven set temperature and the actual oven temperature. The system integrates the effective time intervals to determine the total effective time that the product has been processed in the oven. The system is particularly suited to the cooking of food products such as pizzas.

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 hydrostatic cooker discharge apparatus comprises a flight conveyor, a first belt conveyor and a second belt conveyor. The flight conveyor sequentially receives horizontally oriented sticks of containers from a cooker. The first belt conveyor in conjunction with the flight conveyor transports the stick containers to a waterfall structure whereat the containers are reoriented to an upright position and are individually placed on the second belt conveyor for removal from the cooker area.

Abstract: An apparatus for more effectively controlling the precooking operation by separating the precooking procedure into multiple distinct zones and controlling the temperature in each cooking zone. A porous conveyor belt conveys shrimp from a feeder tank at a temperature of approximately 40.degree. F. into zone 1 maintained at a temperature of 212.degree. F. and subsequently into zone 2 in which the temperature is maintained at 212.degree. F. and finally into zone 3 and optionally into zone 4 maintained at a temperature less than 212.degree. F. In zone 1 the mixture of air and steam from both above and below the shrimp will condense on the surface of the shrimp for control cooking in zone 1 in which the shrimp is heated to approximately 116.degree. F. In zone 2, the same cooking procedure raises the cooking temperature of the shrimp to approximately 173.degree. F. In zone 3, and optionally in zone 4, a controlled cooking atmosphere is maintained at 180.degree. F. to 212.degree. F.

Abstract: An automated conveyorized oven includes a radiant heater assembly including a plurality of gas-fired radiant heaters positioned beneath the oven conveyor. Each heater assembly includes radiant heating elements in the form of perforate metallic plates, at the outer surface of which combustion takes place for elevating the temperature of the plates for generating radiant heat. Consistent and reliable operation is promoted by the provision of a control arrangement which acts to preclude flashback combustion upstream of the surface of the metallic heating elements, with the controls being operable to permit sufficient time for the heating elements to cool, after interruption of the gas supply thereto, before gas is resupplied to the heater units.

Abstract: An apparatus is provided for processing batter materials, such as food batter, including sausage batter for wieners and the like, without incorporating the use of any casing for the batter. The apparatus forms a blank having a proteinaceous skin made of congealing surface batter materials. Each thus formed blank is ejected onto a conveyor that includes a device for completing the formation of congealed skin on the blank. The thus shaped items can then be packaged and cooked within the package in order to provide an aseptic product. If desired, the items can be cooked and then packaged in order to provide a product having an acceptable shelf-life.

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 stainless steel tank has an inlet for food products such as pasta and a discharge end where the food product is discharged. A perforated cylinder is mounted to rotate within the tank and an auger is positioned within the cylinder to advance food product from the inlet to the discharge of the tank. The auger is fitted with a plurality of lifting baffles to extend radially inwardly from the cylinder between two adjacent flights of the auger to carry food products sidewardly and lift the food product out of water contained within the tank and allow the food product to tumble back into the water. Two manifolds extend into the tank beneath the perforated cylinder and have a plurality of apertures. A controller controls a supply of steam and a supply of pressurized air to selectively introduce steam and compressed air through the manifold apertures into the tank.

Abstract: Disclosed is a machine for advancing bakery pans in in step wise fashion along a production line. The machine includes an arm carrying spaced apart indexing fingers having rollers at their lower ends. The arm is mounted on an indexer carriage which may be raised or lowered so that the rollers will contact the trailing lip of an individual pan. The arm moves reciprocally with each cycle of the production line, raising the arm to allow the pan to be advanced one step or interval, which is equal to the distance between fingers, and then lowering the arm to bring the next in line finger into contact with the trailing lip of the pan.

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 plant for treating baked goods having a baking oven, two fermentation compartments and a cooling tower which constitute a treating compartment for the goods to be treated. Support members carrying the baking goods are fed to the treating compartments by a horizontal conveyor which extends below all of the treating compartments and protrudes on both sides beyond the outermost treating compartment and constitutes stations for charging or, respectively, taking off of the dough pieces. In each treating compartment the support members are guided in a pile upwardly and in a further pile downwardly. The single treating compartments or, respectively , their housings are very close to each other to keep space requirements of the plant to a minimum.

Abstract: Apparatus for more efficiently pre-cooking and peeling cold water shrimp such as the species Pandalus borealis is disclosed. The apparatus includes a conveyor for moving the shell-on or unpeeled shrimp up and out of a feeder tank. A perforated horizontal conveyor then carries the shrimp over a steam manifold with a multiplicity of apertures such that steam escapes from the manifold and rises through the perforated belt and surrounds the shrimp.A cooking chamber which completely encloses the horizontal conveyor except at the bottom, contains the lighter-than-air steam such that the raw shell-on shrimp are at least partially cooked by the surrounding steam. Since the lighter-than-air steam excludes all air from the cooking chamber, less oxidation of fats occurs and consequently a higher quality product is obtained.

Abstract: A continuous cooking grill is provided which includes a heating element for supplying radiant heat to food items passing tberebetween along a conveyor which is preferably provided with a series of intercalated rods oriented transversely to the direction of travel. The conveyor includes both a straight portion and an arcuate portion for advancing the items in a generally U-shaped path. The cooker includes a bottom presenting a series of openings along and below the path of the food items which enables the drippings to pass unobstructed out of the cooker. The food items are inverted during their passage through the cooker at a location generally at the end of the bight of the U-shaped path by movement of the rods which causes the items to tumble downwardly from the arcuate portion onto the straight portion. The heating element is configured to generate radiant heat at a substantially constant distance from the food items during movement from the upper, arcuate portion to the lower, straight portion.