Abstract: An agitator, a planting system including the agitator, and methods of using the agitator to agitate seeds in a hopper, are described. The agitator can be mounted within the hopper of the planting system. The hopper can be transported by an unmanned aerial vehicle to spread the seeds over a geography. The agitator can include one or more arms that oscillate through a sweep angle to move one or more paddles through the seeds. An outlet of the hopper can be within the sweep angle such that the arms and paddles sweep seeds into the outlet as the arms oscillate within the hopper. The sweep angle can vary over time by incrementally increasing the sweep angle during several stages. The varying sweep angle maintains consistent seed mixing and spreading over time. Other embodiments are also described and claimed.

Abstract: Provided is a cooking appliance. The cooking appliance includes a cooktop part on which a grill module for grill cooking is detachably disposed, a collection device for sucking an exhaust gas generated in the grill module, an exhaust device forcibly sucking the exhaust gas collected into the collection device to exhaust the exhaust gas to the outside, and a guide device for guiding the exhaust gas collected into the collection device to the exhaust device. The cooking appliance enables different types of food to be simultaneously cooked according to different cooking methods, and thus cooking time for food may be reduced and various demands of users may be met.

Abstract: A method and irradiator apparatus used for wort sterilization by radiation for production of ethanol from sugar cane, comprising a modular irradiation drum, radioactive source, ducts for transmission of a fluid through an apparatus for irradiation, and application of radiation to a fluid within an apparatus for sterilization of such fluid.

Abstract: The invention relates to a beverage preparation machine comprising an apparatus for frothing or heating milk, which apparatus is connected via a milk suction hose to a milk container, and a cleaning apparatus for cleaning the milk suction hose and the apparatus for frothing or heating milk by means of a flushing fluid. The milk can be sucked from the milk container into the apparatus for frothing or heating milk by means of a vacuum which can be generated in the apparatus for frothing or heating milk.

Abstract: Apparatus for cutting curd, including a curd vat with drive shaft and cutting frames with a U-shaped or closed frame for longitudinal knives and transverse knives. The transverse knives are caught by their ends by recesses provided in the side frame girders. The longitudinal knives may be caught by recesses provided in the transverse knives, which are each open towards one side of the transverse knife, the transverse knives being mounted in the side frame girders such that the longitudinal knives are caught by transverse knives alternately having open sides of those recesses extending to one and the other side. The outer transverse frame girder may comprise a slightly outwardly extending knife section over a substantial portion of its length.

Abstract: An apparatus for the manufacture of frozen confections comprising: a forming element (1) having one or more open cavities (2) on its surface; a nozzle (3) for filling said cavities with a frozen aerated material; and means for moving the forming element (1) relative to the nozzle (3) so that the end of the nozzle shears the frozen confection and thereby cuts it; characterised in that the internal surface (5) of the nozzle (3) facing into the direction of movement of the forming element relative to the nozzle is at an angle of at most 55° relative to the surface of the forming element (1) is provided. A process for the manufacture of frozen confections comprising inclusions, the process comprising: extruding a frozen confection containing inclusions from a nozzle into a cavity (2) of a forming element (1); moving the cavity (2) relative to the nozzle (3) so that the end of the nozzle shears the frozen confection and thereby cuts it; and then removing the frozen confection from the cavity.

Abstract: In order to avoid using anti-stick paints, based on polytetrafluoroethylene or the like, on parts of cheesemaking machines which are to be in contact with hot curds (pastafilata), their surfaces are sandblasted with preferably virgin white corundum powder having a granulometry of about 180 mesh. Surprisingly, surfaces so treated are non-stick for the purposes mentioned above.

Abstract: A food processing vat is provided with blade assemblies that extend from opposing sides of a rotating shaft. The blade assemblies may be curved or otherwise face different directions at different locations along their respective lengths. The vat may have a pair of rotating shafts and the rotation of the shafts may be timed so that the blade assemblies of the shafts simultaneously travel through a common swept volume. The blade assemblies may be positioned on the shafts so that they intermesh through each other while simultaneously moving through the common volume.

Abstract: A cheese vat for at least preparing curd for soft fresh cheese, comprising at least one cutting frame provided with a cutting wire system, which has a frame which has at least two opposite frame parts between which cutting wire sections extend, which frame parts are provided with openings form receiving a cutting wire, wherein the ends of a cutting wire are each fastened via pull relief means.

Abstract: An apparatus for making and dispensing frozen aerated products includes a rotating horizontal freeze plate with an upper surface for receiving a chilled aerated mix. The chilled aerated mix includes, in one embodiment, ice cream base that has been sufficiently aerated, and flavor. The horizontal freeze plate rotates about its central axis. The apparatus also includes a spreader body for distributing the chilled aerated mix on the rotating freeze plate. The spreader body extends radially across at least a portion of the upper surface of the freeze plate. The apparatus further includes a scraper for scraping frozen aerated mix off of the rotating freeze plate. The scraper includes a scraper blade with a leading edge that extends radially across the portion of the freeze plate and that engages the upper surface of the freeze plate. The scraper blade is directed opposite the direction of rotation of the freeze plate.

Abstract: A cheese vat for at least preparing curd for soft fresh cheese, comprising at least one cutting frame provided with a cutting wire system, which has a frame which has at least two opposite frame parts between which cutting wire sections extend, which frame parts are provided with openings form receiving a cutting wire, wherein the ends of a cutting wire are each fastened via pull relief means.

Abstract: A method for continuous heat sterilization of liquid includes a continuous pre-heating step of preheating the liquid, a final heating step of heating the preheated liquid to reach a predetermined sterilizing temperature, a holding step of holding the liquid which has reached the predetermined sterilizing temperature for a predetermined period of time, and a cooling step of cooling the held liquid. The final heating step comprises the following steps (a) and (b): (a) a step of continuously pressurizing the liquid by a high pressure pump; and (b) a step of releasing the liquid continuously to a normal pressure within a time period of less than 10 seconds after the pressurizing step to thereby make the liquid reach the predetermined sterilizing temperature. An apparatus for automatically carrying out the method is provided. According to the continuous heat sterilization method and apparatus, scorch during the final heating step is dispensed with and accordingly, a long period of continuous operation is feasible.

Abstract: Apparatus for cutting and stirring curd, comprising a curd vat with a shaft drivable for rotation, which shaft comprises a number of cutting frames extending radially from the shaft and having a number of strip-shaped transverse knives and longitudinal knives, the longitudinal knives each having an inner end situated near the shaft and an outer end situated near the wall of the curd vat, while at least a number of longitudinal knives of at least one of the cutting frames are provided, at the outer end situated near the wall of the curd vat, with a knife end section which has at least one portion extending transversely to the longitudinal direction of the longitudinal knives.

Abstract: A process for sterilization of a liquid in a continuous system comprising a series of steps. First the liquid is continuously pumped into a pressurized system. Second, the pressure on the liquid is increased in a first pressurization stage. Next, the liquid is increased in pressure in a second pressurization stage. Fourth, the liquid is held at an elevated pressure for a predetermined period of time to kill off microorganisms within the liquid. The liquid is then rapidly depressurized to fracture microorganisms with the liquid. The apparatus for producing this process includes a continuous liquid treatment system with a pump, a first stage intensifier, a surge drum, a second stage intensifier, a pressure receiver and a pressure reducer. A particulate treatment system may also be included which comprises a pressure receiver, an intensifier, and a recoverer for blending a particulate component with the liquid component.

Abstract: Apparatus for cutting and stirring curd, comprising a curd vat with a shaft drivable for rotation, which shaft comprises a number of cutting frames extending radially from the shaft and having a number of strip-shaped transverse knives and longitudinal knives, the longitudinal knives each having an inner end situated near the shaft and an outer end situated near the wall of the curd vat, while at least a number of longitudinal knives of at least one of the cutting frames are provided, at the outer end situated near the wall of the curd vat, with a knife end section which has at least one portion extending transversely to the longitudinal direction of the longitudinal knives.

Abstract: A process for sterilization of a liquid in a continuous system comprising a series of steps. First the liquid is continuously pumped into a pressurized system. A process for sterilization of a liquid in a continuous system where, in the first step, the liquid is continuously pumped into a pressurized system. Second, the pressure on the liquid is increased in a first pressurization stage. Next, the liquid is increased in pressure in a second pressurization stage. Fourth, the liquid is held at an elevated pressure for a predetermined period of time to kill off microorganisms within the liquid. The liquid is then rapidly depressurized to fracture microorganisms within the liquid. The apparatus for producing this process includes a continuous liquid treatment system with a pump, a first stage intensifier, a surge drum, a second stage intensifier, a pressure receiver and a pressure reducer.

Abstract: An apparatus for obtaining cheese material from milk has an elongate trough (11) which is provided at its one end with a filling zone (16) and, at its other end, a discharge zone (19). The trough has an inner wall (12) which is transportable at least substantially continuously between the filling zone (16) and the discharge zone (19). The volume of the trough can be subdivided by a number of partition walls (31, 31') which are matched to the trough cross-section, which can be coupled to the inner wall (12), and which are movable jointly with the Latter into cells (32, 32') which follow one another in the longitudinal direction. A clamping device (41) is associated with each partition wall (31, 31') and permits the inner wall (12) of the trough, which consists of a flexible material, to be clamped with slight deformation about the region (34) of the periphery of the partition wall confronting it.

Abstract: A process for sterilization of a liquid in a continuous system including a series of steps. First the liquid is continuously pumped into a pressurized system. Second, the pressure on the liquid is increased in a first pressurization stage. Next, the liquid is increased in pressure in a second pressurization stage. Fourth, the liquid is held at an elevated pressure for a predetermined period of time to kill off microorganisms within the liquid. The liquid is then rapidly depressurized to fracture microorganisms within the liquid. The apparatus for producing this process includes a continuous liquid treatment system with a pump, a first stage intensifier, a surge drum, a second stage intensifier, a pressure receiver and a pressure reducer. A particulate treatment system may also be included which includes a pressure receiver, an intensifier, and a recoverer for blending a particulate component with the liquid component.

Abstract: An improved method and apparatus for pressure processing a pumpable substance are shown and described. In a preferred embodiment, a valve is coupled to a source of a pumpable food substance and a pressure vessel, the valve being movable to a first, second and third position. When the valve is in a first position, an inlet port in the valve is aligned with a passageway that is open to the pressure vessel. When the valve is in the second position, the valve body seals the passageway, and when the valve is in the third position, an outlet port provided in the valve is aligned with the passageway.

Abstract: A semi-continuous process for high-pressure sterilization of a liquid or solid product, in which the sterilization of successive volumes of the product is performed by compressing the product at high pressure in a variable treatment chamber of generally tubular shape and of circular cross-section.

Abstract: A method of continuously manufacturing a cheese or a cheese speciality from curds, the method comprising the following steps:a) raw materials including at least broken curds are inserted into a screw extruder (10) inside a sheath (11);b) the raw materials are transferred inside the sheath which has at least one section in which the temperature lies in the range 60.degree. C. to 85.degree. C., the configuration of the screws (12) and the temperature inside the sheath (11) being adapted to transforming the raw materials by mixing, texturing, and cooking;c) the resulting product is extruded from the downstream end of the sheath (11) through a die adapted to texture, shape, and cool the product; andd) the extruded cheese or cheese speciality is cut to a desired length.

Abstract: A device for moulding cheese includes a vessel (1), for containing a mixt of curds and serum, and a series of moulding cups (11), a distribution trough (3) into which mixture from the vessel (1) flows, and a hopper (5) including a row of openings (16) located above the series of moulding cups (11), and disposed at the distribution trough (3) outlet. A mechanism moves the hopper (5) and the series of moulding cups (11) in a horizontal direction relative to each other.

Abstract: An ultra high pressure sterilizing apparatus and method comprising a cylinder and plunger assembly that operates on a power compression stroke where material to be sterilized is alternately pressurized and depressurized in the cylinder chamber. The cylinder and plunger assembly also moves on a discharge and intake stroke where material that has been sterilized through pressurizing and depressurizing cycles is removed from the chamber through selectively operable valve means, and a fresh quantity of material to be sterilized is moved into the cylinder chamber for another set of pressurizing and depressurizing cycles.

Abstract: The curd ripening apparatus comprises two perforated, semicylindrical baskets (12, 30), rotatably supported on a common horizontal axis, one within the other. Curds are poured into the inside basket, and the outside basket is then rotated of 180.degree. with respect to the other and is latched with latching means (26, 28, 40) to make it integral with the other basket (12, 24) in an angular position opposite to it, so that a closed barrel is formed. One or two motors (36, 38; 136, 138) can rotate both baskets together, so that the curds are rolled until ripe. The inside basket is preferably provided with internal, parallel, transverse blades (42).

Abstract: A cheese transfer system is adapted for receiving a column of cheese as it is discharged from a continuous cheese making system. The cheese transfer system has an expandable chamber into which the cheese is introduced. The chamber is then compressed to clamp the cheese for maintaining the cheese in the configuration developed by the tower. The chamber is then introduced into a shipping and storage container, after which the chamber is expanded and withdrawn from the container to release the cheese. The cheese is then allowed to expand fully into the container by settling.

Abstract: An apparatus for the production of extruded cakes of a paste-form material has an extrusion die nozzle which has combs having toothed profiles pivotally mounted in the lateral and upper portions of the extrusion passage of the extrusion nozzle and to which an alternating rotational movement is imparted to pivot and reciprocate the combs about eccentric axes relative to a central axis of the passage which is in a form of an arch. In operation, due to the configuration of the parts, their positioning and their movement, articles are extruded which have a surface which imitates the bark of a tree.

Abstract: A cheese-making tank comprising a cylindrical container provided with a first cutting frame with cutting wires forming a netting, said cutting frame being displaceable forwards and backwards along the lower portion of the container from a first position at one end of the container to a second position at the other end of the container. It is further provided with a second cutting frame with radially extending cutting wires, said cutting frame being pivotally arranged about a longitudinal axis and with stirring means to be lowered into the lower portion of the container in order to carry out stirring movements therein. When being in the second position, the first cutting frame can be turned into the upper portion of the container while the stirring means are working.

Abstract: An apparatus for continuously producing a dough strip of substantially uniform dimensions is provided. The apparatus (2) comprises a hopper (4) having a divider (8) at its bottom, a conveyor (10) with a weighing device (12), a transfer conveyor (13), a thickness defining device (24) mounted on the transfer conveyor (13) and the width defining members (26) between the transfer conveyor (13) and the thickness defining device (24). In this apparatus, the dough portions supplied from the hopper (4) are weighed and supplied onto the transfer conveyor (13) one after another. By regulating the width and thickness of the dough, the length of the dough is made to be proportional to its weight. Thus the dough portion is supplied onto the transfer conveyor when it has conveyed the preceding dough portion a distance proportional to the weight thereof. The dough portions are connected to each other to make a dough strip when they pass through the thickness defining device (24) and the width defining members (26).

Abstract: A portable apparatus for handling cheese, including a base and a turntable mounted on the base. The turntable has cutout recesses in the periphery thereof for moving molds in a circular locus. A platform is provided on the base for supporting the molds as they are being moved in a circular locus. The base includes stations. A filling and weighing station is provided on the base whereby curd is filled into the molds and weighed to a predetermined level. A compacting station is also provided on the base whereby the curd in the molds will be pressed to remove the air therefrom and packs the cheese within the molds. The recesses and the turntable are in registry with the stations on the base.

Abstract: A food extruding apparatus including a food receiving member having a through-hole receiving a food or a food material which is to be extruded and an extruding means inserted into the through-hole from one end thereof and moved toward the other end, thereby extruding the food or food material from the through-hole, the extruding means being constituted by outer and inner extruding members. After an extruding operation, these extruding members are not pulled back simultaneously, but the outer extruding member is first pulled back slowly, and then the inner extruding member is raised. There is therefore no fear of any vacuum being produced between the upper surface of a food or a food material and the extruding member when pulled back. Accordingly, it is possible to carry out a food extruding operation smoothly and properly.

Abstract: A cheese kettle (1) is used for the separation of whey from the cheese mix and the comminuting of the cheese mix into curd particles takes place. The cheese kettle (1) is composed of two side-by-side, substantially cylindrical parts (3), located so that they partly interpenetrate, and each provided with rotary tools (2) treating the cheese mix. It is essential that the cylindrical parts (3) of the kettle (1) are inclined towards each other so that their interpenetration increases in the upward direction. The kettle bottom (7), includes circular segments substantially at right angles to the axes (4) of the cylindrical parts (3), and slope towards the draining aperture (10) in the center of the bottom, whereby the kettle is emptied without any need to tilt it specifically, and the tools (2) in the kettle can be so shaped that their sides follow, during rotation, the bottom and sides of the kettle, whereby the cheese mix is given a complete mixing and comminuting treatment covering all parts of the kettle.

Abstract: A slatted endless plastics conveyor belt preferably with draining slots therethrough is supported over its conveying distance on a bed of runners and passes about end sprockets engaging directly with the belting and one set of which is driven. The edge of the belt is specially shaped to provide a bearing face supported on an inclined step in the side wall of the housing. This arrangement confines the product on the belt while it is "worked" by transverse mechanical manipulators at intervals along the conveying length. The conveyor is used in a food processor principally for processing curd or curd and whey in the cheese industry.

Abstract: An apparatus for processing a mixture to produce a product such as cottage cheese. The apparatus comprises a vat for holding the mixture, a paddle for stirring the mixture, a cutting knife for cutting the product, a carriage for supporting the cutting knife and the paddle above the vat and a mechanism for moving the cutting knife and the paddle horizontally along the vat. The apparatus also includes a mechanism for mechanically retracting the paddle from the mixture so that the cutting knife can be extended into the product, a mechanism for connecting the cutting knife to the carriage and for extending the knife into the vat and for extracting the knife from the vat, and a mechanism for causing reciprocative movement at regular intervals of the cutting knife perpendicular to the path of travel of the carriage.

Abstract: A closure assembly especially adapted for use with the mould of cheese block forming machines, includes structure defining an opening and a closure member mounted to the structure for movement to and from a position in which it closes the opening. Co-operable locking means on the structure and closure member include a first element fixedly mounted to a shaft for rotation with the shaft, which is in turn rotatably supported on the closure member, and a second element defining a seat for the first element in a particular rotational position of the shaft. Seated engagement between the elements at this position physically locks the closure member in its closed position. Drive means coupled between the structure and the shaft is reversibly actuable to execute a first motion in which it drives the closure member from an open condition to its closed condition and then a succeeding second motion in which it causes rotation of said shaft to effect seated engagement of the co-operating locking means.

Abstract: A tool for driving fasteners includes a casing defining a nose portion and a handle portion within which is a reservoir for pressurized fluid. A driver is mounted in the nose portion that is reciprocated by a piston attached thereto and an assembly for returning the piston to a static position after a driving stroke is also included. The return assembly includes a chamber in fluid communication through an inlet with pressurized air and with an outlet that is in communication with a location beneath the return piston. A diaphragm is mounted within the chamber and is biased by a shoe and spring into sealing engagement with the inlet and the outlet. Another metered inlet is also included in the chamber that is in fluid communication with the source of pressurized fluid and controls the sealing action of the diaphragm. The chamber for the return assembly is also in fluid communication with a second chamber within which is mounted a differential area piston.

Abstract: An apparatus for salting cheese. A tank containing a quantity of salt is located outside of the finishing vat that contains the cheese curd. The curd in the vat is agitated by stirring paddles which are mounted on a rotating arm and one end of a salt supply line is connected to the bottom portion of the salt tank while the opposite end of the line is connected to the rotating arm within the vat. A pressure line, connected to a source of gas under pressure, is also connected to the bottom portion of the salt tank, opposite the connection of the salt supply line. The pressure line has a smaller diameter than the supply line and gas is jetted through the salt bed, causing salt to be drawn into the fast moving gas stream and delivered through the supply line to the vat where it is uniformly distributed onto the curds.

Abstract: Apparatus and method for processing fresh cheese curd such as is produced in the manufacture of cottage cheese. Employs a belt in the form of a plastic screen which is caused to press a continuous layer of the curd against the peripheral surface of a rotatable drum to express liquid and to provide a curd of the desired moisture content for further processing. The pressing action can be controlled by adjusting the belt tension.

Abstract: The invention relates to an improved, novel method and time saving food processor and process, easily assembled and cleaned, and safely operably for whipping egg whites, or cream, and making butter, in seconds, in which two elements define two flat surfaces disposed and coacting at a right angle with respect to each other in a circular container. One of the flat surfaces is centrally rotated in a horizontal plane in the circular container to centrifugally direct and progressively drive a stream of liquid food products against the other flat surface in the presence of air, at a substantially high speed and with hard impact. The other flat surface continuously redirects the flow radially inwardly to recycle it with a continuous high frequency.

Abstract: A curd mixer for making cottage cheese, comprising a horizontally arranged screw conveyor for feeding curds to a disk cutter for slicing the curds with the addition of hot water, a drop chamber adjacent to and beneath the disk cutter, permitting the sliced curds to drop onto the inlet end of a pair of juxtaposed horizontal screw conveyors mounted for rotation in opposite directions for feeding the sliced curds and water to an oval inlet opening of an elongated mixing basin in which a pair of cooperating plunger arms each supporting a horizontal mixer comb is arranged to exert on the paste of curds and water a mixing action by moving the paste from the longitudinal outer sides of the basin to the center thereof and then upwardly. The mixed paste of curds leaves the mixing basin through an overflow spout for further treatment. Whey formed during mixing is drawn off from the mixing basin by a whey extraction pump.

Abstract: An apparatus for sterilization of thermolabile materials, particularly lacteal, comprising simultaneously subjecting the material to induced internal heating effects and centrifugal force. The internal heating of the product is accomplished by friction arising between the product and a moving surface. The internal heating and centrifugal apparatus of the invention accomplishes sterilization of the product within a fraction of a tenth of a second. The temperature and the centrifugal force to which the product is subjected cooperate to destory microorganisms that may be present, for example, by coagulating the protoplasm of these microorganisms, and by destroying, or at least degrading, the cell walls of the microorganisms.

Abstract: Yogurt and other fermented milk products are prepared in a continuous process in which a continuous stream of milk is added to a fermenting mixture of milk and a starter in a prefermenting tank. The pH of the mixture in the prefermenting tank is maintained above the value at which stirring of the mixture will cause syneresis to occur in the final product. A portion of the prefermented mixture is passed into a coagulating tank in which further fermentation and coagulation can take place. In the coagulating tank, the mixture, when its pH surpasses the acidity at which stirring will no longer cause syneresis, is subjected to shearing forces and thereafter filled into containers to produce the final product.