Abstract: A cereal powder production plant includes a device for washing and measuring cereal material, a device for roasting the cereal material passed through the washing and measuring device, and a device for separating and screening carbonized substance generated during the roasting process in the roasting device from the roasted cereal. The roasting device is connected to the separating and screening device by a device for feeding the roasted cereal material. A crushing device crushes the cereal material separated and screened by the separating and screening device, and the separating and screening device is connected to the crushing device by a device for feeding the roasted material from which the carbonized substance is removed.

Abstract: This invention provides a dry butter-based flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter-based flake product comprises from substantially 0 to 2% moisture, from about 20% to about 60% dry dairy solids, and the balance is a butterfat. The dry dairy solids are naturally occurring milk solids from which substantially all water has been removed. The method of manufacture provides for mixture of the ingredients so that the solids are suspended in the butterfat. Butterfat or butter oil crystallization is initiated in a tempering unit, and the tempered product is deposited on a moving belt which passes through a cooling tunnel to cool and crystallize the fats to produce a dried butter-based flake product.

Abstract: A kitchen appliance which enables automatic preparation of desserts or other food products according to instructions pre-programmed into the appliance. Programmed preparation steps can include any desired sequence of heating, cooling, and mixing of ingredients placed in a detachable container of the appliance. Accessory attachments can be provided to the appliance for automatically adding recipe ingredients to the container during automatic preparation. A dispensing pump may also be provided for dispensing a heated or frozen product from the container.

Abstract: An apparatus and method are disclosed for a batch cooking and packing process for pieces of a food product such as fruits and vegetables. The process includes collecting a predetermined quantity of the uncooked food product, depositing that quantity by gravity flow into a closed cooking chamber containing a quantity of liquid for use with the food product, then heating the food product by recirculating the liquid through a heat exchanger to heat the liquid and food product to a cooking and sterilizing temperature and then removing the liquid from the cooking chamber until the total combined volume of liquid and food product remaining substantially equals the desired quantity of food product and liquid desired to be deposited into a predetermined shipping container, and depositing the remaining food product and liquid from the cooking chamber through a cooking chamber delivery port into the shipping container and sealing that shipping container.

Abstract: Method and apparatus for heat treating a fluid product, in which the product is preheated in a countercurrent heat exchange process and heated to the desired treatment temperature in a throughflow heat exchange process, wherein in the primary countercurrent heat exchanger section, a higher pressure than the atmospheric pressure prevails, and both in normal operation and during recirculation through the final-temperature heating section, the secondary countercurrent heat exchange section is maintained at a higher pressure than the pressure in the primary countercurrent heat exchanger section, whilst, should the pressure difference between the primary and the secondary countercurrent heat exchanger sections drop out, the supply and discharge of the product are stopped and the product to be treated is recirculated through the final-temperature heating section.

Abstract: The invention provides a method and apparatus for managing retort over-pressure during pressure cooling. The invention allows the specification of an initial cooling temperature and a final cooling temperature and a final cooling pressure. Using these values the invention provides a pressure ramping to manage retort over-pressure.

Abstract: A method and apparatus are provided for the rapid heat treatment of products, and especially gas-permeable, water-containing products such as bread dough. Baking of dough involves placing the dough within an enclosed oven or zone (1) and subjecting the dough to dielectric (e.g. radio-frequency or microwave) heating using appropriate generators (6, 7, 7a, 8a). Radiant heat from an appropriate source (9) and hot oven gases are simultaneously applied for crust formation. During at least a portion of the baking cycle, the gas pressure within the zone (1) is selectively elevated by steam addition (10) in response to the rise in gas pressure within the dough resulting from vaporization of water therein. In this way, the pressure differential between the dough interior and the ambient environment is minimized, and the dough may be rapidly baked without fear of significant dough disruption. Cooling is effected by gradually reducing the zone pressure, through use of a vacuum pump (12).

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: Apparatus for production of long pasta products has a press, a movable bar hanging arrangement from which the products are suspended and a drier. The drier is constructed as a single level drier with a rapid heating zone and an intense drying zone. The rapid heating zone has several different climate zones of differing temperatures, and fresh and exhaust air ducts. The intense drying zone has a plurality of ventilated elements. The drier includes a climate controller for each climate zone. The rapid heating zone and intense drying zone are formed as a circulating system for fresh and exhaust air. Inside the drier, air flow is zonally controlled and directed, in each element, from top to bottom or bottom to top. A supplemental air system is provided for the plurality of ventilated elements. At least part of the circulating air is blown in as in a turbo system.

Abstract: The present invention relates broadly to methods for heating or cooling a media in a indirect heat exchanger. In a specific embodiment of the invention, the indirect heat exchanger is a shell and tube heat exchanger where the tube is coiled within the shell and the coiled tube includes baffles at least every third coil. The media is passed through the coiled tube and a coolant or heat source flows through the surrounding shell such that the coolant or heat source floods the entire shell. The baffles redirect the coolant or the heat source in such a way as to cause turbulent flow. This turbulent flow allows the heat transfer process to be conducted in a uniform and highly efficient manner.

Abstract: Disclosed is a novel method of treating nuts with a compressed carbon dioxide gas so as to make them oxidation-resistant. For carrying out the method, a device is used, which can contain a compressed carbon dioxide gas and which is equipped with (i) (a) door(s) or (a) gate(s) to put nuts into and take them out of itself, (ii) (a) heater(s) to heat nuts in itself, (iii) (a) chiller(s) to chill nuts in itself, and (iv) (a) valve(s) to introduce a carbon dioxide gas into itself and release the gas out of itself. Nuts as treated by the novel method with the illustrated device are to be satisfactorily oxidation-resistant when they are stored.

Abstract: An apparatus for the heat treatment of particulate material such as food includes a vessel which may be pressurized or evacuated and a perforated agitator through which steam is furnished to a layer of the material under treatment in the bottom of the vessel while the agitator is oscillated.

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

Abstract: A device for steam cooking foodstuffs having a steam producer with an outlet to provide steam to a sealed vessel containing foodstuffs and provided with an apparatus to control the pressure in the vessel. The pressure in the vessel is controlled by condensing the steam in the vessel by a sheet of cold fluid drawn down along the inner wall of the vessel.

Abstract: An apparatus for continuously aseptically processing a food product comprising delicate food chunks of fruit, vegetables or the like immersed in a liquid. The apparatus comprises a heating enclosure into which the food product and a nonsterile gas are introduced into the food product heated to a sterilization temperature, and a holding enclosure which may be integral with or separate from the heating enclosure for holding the food product and a sterile gas introduced therein at the steriIization temperature for a predetermined time. The apparatus further preferably comprises a cooling enclosure for cooling the food product. In a preferred embodiment, a first separator is interposed between the heating and holding enclosures for separating a nonsterile gas from the food product. The food product and an added sterile gas are fed into a rotatable helical feed pump in the holding enclosure.

Abstract: An arrangement measures humidity in ovens, in particular fan-assisted food-cooking ovens which have a cooking cavity (8) and a separate cavity (10) that houses a cooling fan and is separated from the first cavity by a partition wall (9). The arrangement includes a body (13) made of highly heat-conductive metal, which passes through the partition wall (9) and has ends (17, 18) introduced in the cooking cavity (8) and the separate cavity (10), respectively. The arrangement also includes a heat-sink provision (19, 28, 32) connected with the end (18) of said metal body (13), and three temperature sensors (21, 22, 26) that are adapted to measure the temperatures of said two ends (17, 18) and the cooking cavity (8), respectively.

Abstract: An automatic machine for sterilizing, packing and sealing a meat product includes a first station (1) for sterilizing the meat product surface layer or stratum by submitting it to a thermal shock of high temperature during a very short interval (HTST technique), an apparatus (E) for feeding the meat products to the first station and a further meat product conveying apparatus (0) for withdrawing the meat product from the first station and transferring it to a wrapping position, a second station (2) for wrapping the meat product in a pre-set position including a device (57, 58) for sequentially positioning tubular containers such as bags (65) from a storage area (62) therefor to the wrapping position and opening the inlet of the tubular container for insertion of the meat product therein from the transfer device (0), a device (85, 86, 87, 88, 95) for transferring the filled tubular containers in the open position to a third station (3), and a device at the third station for vacuum sealing of the container.

Abstract: An incubator apparatus (10) for preparing an aerobically cultured plant material, such as a soyfood substrate (11), inoculated with a beneficial microorganism to form a cultured food, such as Tempeh, is described. The incubator apparatus is comprised of a water tray (13), which provides a water bath (15) for heating the inoculated soyfood substrate loaded in shallow metal trays (45), preferably stainless steel trays. The trays are then supported on tray racks (43) that are mounted in the water bath so that the trays are partially immersed in the water bath. The trays holding the inoculated soyfood substrate are then sealed in the water bath by a cover (61). The cover mounts over the tray racks and is partially immersed in the water bath to seal the cover over and around the trays filled with the inoculated soyfood substrate.

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 treating food under isostatic high pressure applied by a liquid pressure medium which comprises a high-pressure vessel forming therein a treating chamber in which food is placed, a pressure medium tank adjacent to said high-pressure vessel, pipes to deliver a pressure medium from said pressure medium tank to said treating chamber, and a cooling device to hold therein the high-pressure vessel and the pressure medium tank and to cool the high-pressure vessel and the pressure medium tank simultaneously.

Abstract: A plant for manufacturing a dairy preparation made of skim milk and vegatable oil has a first area where the powdered milk is reconstituted to produce liquid skimmed milk to be used, a hot water-oil emulsion area, and a milk water-oil emulsion injection area. The plant further includes static and dynamic mixers, standardization tanks and storage tanks positioned prior to a heater, where the preparation is subject to a sudden heating at temperature 150.degree. for no longer than 4 seconds.

Abstract: Disclosed is a novel method of treating nuts with a compressed carbon dioxide gas so as to make them oxidation-resistant. For carrying out the method, a device is used, which can contain a compressed carbon dioxide gas and which is equipped with (i) (a) door(s) or (a) gate(s) to put nuts into and take them out of itself, (ii) (a) heater(s) to heat nuts in itself, (iii) (a) chiller(s) to chill nuts in itself, and (iv) (a) valve(s) to introduce a carbon dioxide gas into itself and release the gas out of itself. Nuts as treated by the novel method with the illustrated device are to be satisfactorily oxidation-resistant when they are stored.

Abstract: An apparatus is disclosed for heating or cooling food articles including a chamber containing a plurality of tubular, vertically, spaced-apart support means having a fluid inlet and outlet. A plurality of removably mounted hollow plates each having a plurality of spaced-apart tubular members having a fluid sealed therein connected to first and second plenums are positioned on the support means. Supply and return header means are connected to the inlet and outlet, respectively, of the support means and by conduit to a fluid reservoir and pump to circulate a fluid transfer means through each support means. Means for heating and cooling the fluid is also provided and control means for controlling operation of the heating and cooling means individually or in a predetermined sequence and at a preselected temperature is also included. During the heating mode the fluid inside the removable plates vaporizes and condenses.

Abstract: A consecutive extraction device for extracting an extract of an effective ingredient of malt, malted rice or malted soybean is provided. An extract of the effective ingredient of malt, malted rice or malted soybean in the liquid state and a process for using the extract of the effective ingredient to improve the quality of food are also provided.

Abstract: The invention relates to a portioning device for deep-frozen foodstuffs, more particularly fish. The portioning device is adapted to the portioning of parallelpipedic slabs (3). The slabs (3) are fed lying flat in the transverse position via a conveying path (6) to a drum (2) which is disposed above the conveying path (6) and whose generated surface (10) is equipped with heated separating webs (11, 12). The heated separating webs (11, 12) of the drum (2), which is driven in synchronism with the feed, subdivide the slab (3) in synchronism into individual portions (4,5). The shape of the portions (4,5) depends on the arrangement of the separating webs (11,12) on the drum generated surface (10). The subdivision of the slabs (3) into individual portions (4,5) is performed free from cutting losses, since the heated separating webs (11,12) soften up the deep-frozen foodstuffs at the cutting place.

Abstract: An autoclave-type reaction vessel has a mechanism for stirring and recirculating the cocoa solution, the mechanism having a greater mechanical performance which allows for an increase in the efficiency of the various processing steps, in particular via an increase in the water content of the solution. In a closed vat (1), stirring elements (32 to 35) are mounted on a hollow rotatable shaft (6) driven by a back-geared motor (7). Some of the solution is drawn off at the bottom of the vat by an external pump (36) which delivers it up the inside of the hollow shaft (6) to a spraying head (41). Processing fluids (48, 49) such as neutral gases and alkaline solutions may be added to the solution before it reaches the pump (36).

Abstract: A comestible processing system includes equipment of components for receiving, soaking, draining and tempering food or feed material. Furthermore, infrared material processors are provided for energizing the material with energy in the infrared range. The retention vessel is provided for receiving the heated, energized material for retaining the same in a temperature-elevated condition. A cooler receives the heated material, cools it and flashes off steam therefrom. A processing method includes the steps performed on the material by the above components, and includes additional, optional steps of flaking, grinding and mixing/formulating the material in preparation for packaging same.

Abstract: A kimchi fermentor and control system thereof using a kimchi curing sensor relates to a mass production of kimchi or naturally fermenting foods, in which the kimchi fermentor is provided with the kimchi barrel having the heater and the cooler mounted therein, the agitator and the electric circuit based on the microprocessor, otherwise the kimchi fermentor is adapted to a home refrigerator using the compressor and the fan in lieu of the cooler and agitator. Also in order to control the kimchi fermentor the microprocessor receives the signal having the control variables from the kimchi curing sensor and displays its operation mode according to the kimchi preparation method, the kimchi curing sensor is constructed to detect air bubbles and count the number of air bubbles so that the fermentation of kimchi is measured.

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: 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 is disclosed for cooling large sealed drums (typically fifty-five gallon drums) of cooked food products. The size of such large drums makes them difficult to handle, since they typically weigh in excess of five hundred pounds when full. The cooling apparatus comprises a main frame structure which has a support shaft rotatably attached to it and elevated above the base of the frame a distance sufficient to provide clearance for a vertically oriented drum to pass underneath it. The support shaft has a support frame on it with six, equally spaced, radially arranged, drum support platforms and clamp members attached to it. A drum is rolled onto one of these platforms from an adjacent fixed platform. Once it is in place, it is clamped onto the support frame, and the next support platform is rotated into place. Once drums are located in all six of the positions, the device is continuously rotated in a cooling water spray to rapidly cool the contents of the drums.

Abstract: A supercritical fluid such as CO.sub.2 is injected under pressure into a fully cooked dough in an extruder. The dough is prepared and after being preconditioning with water and steam, is supplied to an extruder/cooker where it is subjected to high cooking temperatures, which may be on the order of 120.degree. C. The cooked dough is conveyed through an optional steam vent section and is cooled to a temperature of usually less than 100.degree. C. to prevent puffing of the extruded product by the conversion of water to steam. Supercritical CO.sub.2 is injected into the cooked and cooled dough, and under the pressure conditions existing in the extruder, the CO.sub.2 dissolves into the water phase of the dough. Since the conditions within the extruder are either subcritical or near-critical, various flavors, colorants, or other materials soluble in and carried by the supercritical CO.sub.2 are deposited and mixed into the dough before exiting the extruder. The dissolved CO.sub.

Abstract: A float control assembly for controlling the flow rate through the discharge duct of a steam infusion apparatus, the assembly including a hollow torus shaped float mounted in the discharge duct a portion of the float projecting above level of fluid in the discharge duct, a magnet mounted in said float, a set of proximity switches mounted on the discharge duct to monitor the position of the magnet in the discharge duct, and a fluid control system response to the position of the float for controlling the rate of flow of fluid through the duct.

Abstract: An apparatus is disclosed for heating or cooling food articles including a chamber containing a plurality of vertically spaced-apart supports for food articles, each support has a plurality of spaced apart tubular members connected to first and second plenums. Supply and return headers are connected respectively to each first and second plenum of each support and by conduit to a fluid reservoir and pump to circulate a fluid in a closed loop fluid transfer circuit through each support. A heating and cooling apparatus for the fluid is also provided and controls for controlling operation of the heating and cooling apparatus individually or in a predetermined sequence and at a preselected temperature are also included.

Abstract: A method for the cooling of a heated, e.g. heat-sterilized, flow containing particles of foodstuff character is disclosed. The flow is separated into a high particle flow, and a low particle flow which is cooled separately from the high particle flow and is used later as a cooling medium for the cooling of the high particle flow. The method can be used in aseptic packaging wherein a heat-treated, cooled foodstuff product, e.g. fruit soup, vegetable soup, meat broth, etc., is packed in sterilized packing containers, or in packing containers manufactured from sterilized packing material, under aseptic packing conditions.

Abstract: During a heat treatment in continuous flow of a product mixture consisting of a liquid containing solid particulates, the mixture is heated to a certain desired temperature in one or more heat exchange sections, held at this temperature in a heat-holding section for a certain time, and then cooled to the desired end temperature in one or more heat exchange sections. The residence time of the solid particulates in the heat-holding section is regulated separately and independently of the residence time of the liquid in the heat-holding section, while the solid particulates are constantly flowed round by the liquid. If there are solid particulates of various sizes in the liquid, the residence time of the various size fractions of solid particulates is regulated separately depending on the size of the solid particulates in a particular fraction.

Abstract: A batch sterilization system is disclosed for first loading containers to be sterilized into cars, transferring the loaded cars into one of a plurality of retorts arranged in horizontal rows and vertical columns, sterilizing the containers while in the retorts and discharging the containers from the cars, discharging the cars from the retort, unloading the cars and thereafter repeating the cycle. The system includes a plurality of single or double door retorts in horizontal and vertical rows thereby minimizing floor spaced. Different horizontally and vertically spaced retorts may process products requiring different sterilization times in the retorts. A programmable computer is preferably used for performing the several functions of the sterilization system and for keeping track of the location of the containers during and after processing.

Abstract: For drying or ripening foodstuffs with unsaturated air, the surrounding air and the exhaust air are mixed in a proportion such that the degree of humidity of the inlet air is obtained with a minimum consumption of energy. A cooler (21), a heater (22) and a fan (29) are provided in the inlet air duct (20). A linking duct (35) extends from the exhaust air duct (32) to the inlet air duct (20). All three ducts contain individually adjustable butterfly valves (30), a second fan (33) being arranged in the exhaust air duct (32) before the branching off point of the linking duct (35). Temperature and humidity measuring sensors (38,39) for the surrounding air and the outer air determine the proportion of their mixture, exclusively aimed at ensuring the desired relative humidity of the inlet air. Preferably the exhaust air duct (32) has a second cooler (34), and the quantity of heat gain in each cooler (21,34) is used to heat the inlet air when its relative humidity has to be changed.

Abstract: An apparatus for manufacturing a fibrous fish or shellfish neriseihin product comprised mainly of a bundle of fibrous filaments, each of which includes protein or the like being linearly aligned and a thin surface layer covering over the bundle of the filaments. The apparatus includes a twin screw extruder including two screws rotated in the same direction for kneading, pressurizing and thermally fusing a fish and shellfish material as it is forcibly fed by the screws and for extruding the thermally fused material from an outlet of the extruder.

Abstract: A liquid heating or cooling circulator in which a liquid such as liquid egg is heated and cooled and flows easily and which is easily cleaned. The circulator includes a casing which holds a number of vertically disposed pipes held between upper and lower holding plates. The interior surface of the pipes is an aluminum alloy for corrosion resistance. A circulating pump and valves circulate the liquid egg or other liquid through the pipes in the casing.

Abstract: A description is provided of a process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight, the long product leaving the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press is heated as rapidly as possible in a first climate zone, but in more than 10 minutes to a temperature of more than approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80% and then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C.

Abstract: The invention relates to an apparatus for the control of a pasteurizing process, designed to be applied to the middle area of a pasteurizer, located downstream of a heating area from which bottles (1) of product carried by a conveyor (2) come, and upstream of a bottle cooling area. In said middle area of the pasteurizer, provision is made for four tanks (7, 8, 9, 10) containing water at differentiated temperatures which feed an equal number of sprayers (3, 4, 5, 6) located above the bottles (1) in movement. The two middle tanks (8, 9) are each divided into two chambers (12, 13; 24, 25) separated by an upright partition (11; 23). In the event that the conveyor (2) should undergo an emergency stop, the bottles (1) that at the moment are in the area having the highest temperature are automatically sprayed with water at a lower temperature coming from the corresponding tanks whereas the high temperature is maintained in the tanks having the highest temperature until the emergency state is over.

Abstract: Meat is processed by introducing it into a mobile cooking vessel after which the vessel is sealed from the atmosphere. A stock liquor is heated by a heat exchanger to a cooking temperature of at least 60.degree. C. and circulated through the vessel and the heat exchanger for a time sufficient to heat and cook the meat. After the meat is cooked, the circulating stock liquor is cooled by the heat exchanger to a temperature suitable to cool the heated, cooked meat to a temperature of no more than 15.degree. C. within 45 minutes.

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

Abstract: A heat exchange device that can be used for continuously cooling or heating a slurry of food consisting of lumps in a non-viscous liquid. The device comprises several vertically spaced heat transfer trays in alignment with each other and each having an opening extending therethrough, that is not in alignment with like openings of adjacent trays, and having raised portions next to the openings to restrict the rapid flow of liquid through the openings, so the food slurry has to be pushed or scraped by slowly moving scraper members to each opening, where it can fall by force of gravity to an adjacent lower tray.

Abstract: A liquid heating or cooling circulator in which a liquid such as liquid egg is heated and cooled and flows easily and which is easily cleaned. The circulator includes a casing which holds a number of vertically disposed pipes held between upper and lower holding plates. The interior surfaces of the pipes is an aluminum alloy for corrosion resistance. A circulating pumps and valves are provided so as to circulate the liquid egg or other liquid through the pipes in the casing.

Abstract: The present invention relates to an apparatus for automatically processing, cooking and selling noodles, which is applied to so-called boiled and cooked noodles, such as "wheat vermicelli", "buckwheats" and "Chinese-style vermicelli".

Abstract: A circulative catering table provided with an endless conveyer circulating according to the circulating course supported in a horizontal plane at the designated height by a base frame and supporting the foods at the designated intervals, an appropriate number of counters for eating and drinking disposed outside of the endless conveyer and a cooling system for the foods on the endless conveyer. The circulative catering table has a first cool air path forming a lower opening by providing a gap between the outside of the endless conveyer and the counter and extending downwards of the base frame in communication with the lower opening and a second cool air path disposed in opposition to the lower opening against the endless conveyor, with the lower part thereof in communication with the first cool air path and with the upper opening at the upper end that uniformly blows out the cool air in a direction crossing the endless conveyer and toward the space above the lower opening.

Abstract: To avoid loss of volatile oils or cause change of color or excessive loss of moisture in raw vegetable product such as herbs or spices, the product is sterilized for human consumption by placing the product in a jacketed container where the temperature of the interior of walls of the container is elevated to approximately the sterilizing temperature, the product is then charged to the interior of the container and sterilizing, culinary steam is injected for up to five minutes; thereafter, the product is cooled and then the container pressurized to eject the cooled product for subsequent handling such as packaging; the apparatus includes two connected vessels, the first vessel being utilized to sterilize the product and the second vessel being utilized to cool and dry the product; transfer between the two vessels of the container system is effected by maintaining a pressure differential therebetween.