Abstract: The invention discloses a device for condensing steams from the vessel of a cooking apparatus, comprising a receptacle (31) containing a refrigerant (33) and in which is placed a conduit (35) comprising a steam feed inlet connected to the vessel, and an outlet for draining the condensed water. The receptacle is shaped as a sealed unitary plastic case (40) surrounding the conduit while leaving clear its inlet and outlet, the case comprising a filler neck (42) for the refrigerant which is hermetically closed by a sealing element (44).

Abstract: A convection based cooking apparatus with an insulating baffle to provide improved air-flow and isolation between a cooking chamber and a heating chamber. The heating chamber and the cooking chamber are positioned side by side, and separated by the insulating baffle. The insulating baffle is hollow for holding a liquid and includes an opening for emitting steam. An air passage exists between the heating chamber and the cooking chamber, in such a way that, heated air passes through the passage, flows over the insulating baffle to combine with the steam, and then into the cooking chamber. The air passage is located near the top of the heating chamber and the cooking chamber. As the air passes over the insulating baffle, the air is diffused throughout the cooking chamber and thereby uniformly distributed across a cooking surface within the cooking chamber.

Abstract: A portable outdoor steamer system comprising a hollow container with an open top and a closed generally inverted dome-shaped bottom with a cover in a dome-shaped configuration. The steamer also contains a hollow support with a circular upper end secured to the lower surface of the bottom of the container. Also provided are heating components including a burner secured in the upper extent of the support on a circular plate, a hook-up mounted externally on the base and operatively coupled to the burner and a heat control dial mounted externally of the housing on a control panel operatively coupled to the burner with air holes through the base above the plate and a door formed in the housing to provide access to the burner.

Abstract: Disclosed is an apparatus and method to redirect airflow and enhance heat transfer using an oscillating baffle in a baking system. This apparatus and method allows for the improved efficiency of a cooling tunnel, while reducing the size of the tunnel. Several embodiments of the oscillating baffle have a first degree of freedom and a second degree of freedom which allows it to oscillate under the power of the airflow. The method employs the oscillating baffle to redirect and mix the airflow in order to enhance heat transfer in the cooling tunnel. The oscillating baffle is used for cooling, for heating, for enhancing the mixing of a multi-component air flow or redirecting an air flow in the baking system.

Abstract: The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces.

Abstract: A stackable, atmospheric controlled container is provided having upper and lower members that are hermetically sealed together for containing perishables therein. Inlet and outlet valves are provided for allowing the interior of the container to be provided with gases or combinations of gases to retard the spoilage process for food products and extend the shelf life of perishables several times over their normal life. The valves allow the container interior to be pressurized, purged of oxygen, and/or maintained at vacuum condition. The present containers can be used for storage and transportation of perishable food and other items as well as delicate non-perishables such as electronic components. The ability to control the interior atmosphere such as by purging it of oxygen is advantageous in that it inhibits the buildup of corrosion on electronic parts and equipment.

Abstract: A heating and incineration device includes a heating chamber for being connected to a heating application. A process stream is recirculated between the heating chamber and the heating application. An incineration tube is positioned into the heating chamber for providing the only exit for gases from the heating chamber and the heating application. A heat source is positioned within the heating chamber in spaced coaxial relation with an incineration tube inlet. The process stream is heated to a working temperature when it is passed through the heating chamber around the periphery of the heat source. The heat source is directed at the incineration tube inlet, so that the highest temperature inside the heating chamber is concentrated along an axis between the heat source and the incineration tube inlet. The distance between the incineration tube inlet and the heat source is adjustable for controlling the temperature inside the incineration tube.

Abstract: A release device for slowly releasing vapors of a sprout inhibitor into a small package of potatoes is disclosed. The release device includes a container for holding finely particulate porous media which has absorbed a liquid sprout inhibitor. The container is at least partially porous with respect to sprout inhibitor vapors such that the release device may be utilized to inhibit sprouting of potatoes in small packages during shipments.

Abstract: A process for combined smoking and cooking of foodstuffs involves feeding a mixture of superheated steam and liquid smoke vapor into a treating medium which is circulated in a treatment chamber. The mixture is produced by an arrangement of mixing nozzles that are connected to a superheated steam duct and a liquid smoke duct.

Abstract: A high efficiency fuel-saving drawer type steam cabinet includes multiple layers provided at the front of the housing for accommodating steam bins. The front panels of each of the steam bins includes inclined or slanting planar surfaces at respective inner sides of the upper, lower, left and right edges. Provided at the front end of both sides of the cabinet housing are several laterally extending joists each made up of an upper frame board and a lower frame board that also form inclined planar surfaces. The inclined surfaces on the upper and lower frame boards are respectively angled to engage and achieve air tight contact with the upper and lower inclined surfaces on the front panels of adjacent steam bins. In addition, an inclined side panel having an inwardly slanting or inclined surface is provided on both side walls of the cabinet housing to engage the two inclined side surfaces of the front panels and form an air tight seal therewith.

Abstract: A disposable muffin tray is used in a baking process having a baking step using a spiral oven with a water bath therein. Hot air is directed into close surface contact with the water pool and then into cross-flow relationship with the muffin trays to effect baking of muffin batter.

Abstract: The present invention relates to a package which contains a food product and an aromatized headspace. The headspace includes an aromatised food-acceptable inert gas and food-acceptable protective gas. The invention also relates to a process and an apparatus for introducing an aroma into the headspace of a package containing a food product during the gas packing of the food product by introducing a modified atmosphere into the headspace, and introducing a food-acceptable aroma dissolved in or mixed with a gaseous food-acceptable inert gas into the headspace of the package.

Abstract: A food steaming device is described that has a base unit that commonly supports a removable food steaming cabinet and a removable, adjacent water supply tank for ease of cleaning. The food steamer appliance also features automatic water flow regulation from the water supply tank, and continual steam supply from the base unit, despite removal of the water tank.

Abstract: A face shaped molding body of first electrode/solid electrolyte/second electrode composed of first and second electrodes on both the faces of the sold electrolyte layer is adapted to impress DC valve between the first electrode and second electrode in a condition where the solid electrolyte layer is heated to a given operation temperature. Atmosphere poor in oxygen or atmosphere rich in oxygen can be formed, by a gas pump which is selectively capable of discharging or feeding at least oxygen gas from the first atmosphere to the second atmosphere, so that atmosphere suitable for food preservation can be retained or chamber wherein oxygen is likely to be poor at heating can be retained in a condition rich in oxygen. Also, oxygen gas can be exchanged for steam when necessary so that the exchange ratio can be controlled by the controlling of the electrolysis voltage. Further, atmosphere is likely to be controlled, because the transportation amount of the oxygen gas and steam can be weighed by the current amount.

Abstract: Dehulled brown unmilled rice is exposed to ozone gas in an ozone and air gas mixture. The exposed brown rice is stored for at least a day to sufficiently affect the bran before subjecting the exposed rice to a typical milling process. The milling of the exposed brown rice results in reduced breakage and thus increased head rice yield to economically attractive levels.

Abstract: A new Water Rotissarator for providing a steam powered rotisserie which can be utilized within an oven without an external power source. The inventive device includes a pan member having a reservoir, a steam powered motor coupled to the reservoir, a rod coupled to the motor rotatably projecting to the opposite side of the pan member, and a sprocket secured to the rod opposite of the motor with a catch member to prevent reverse rotation.

Abstract: The apparatus for preparing a snack food product without the use of cooking oil includes an insulated housing with a product conveyor extending therethrough. A combination of overhead infra-infra red source and underneath open flame burners are positioned to create a high energy heat zone along one length of the belt. Air impingement scatter jets are positioned above and below a subsequent length of the belt and a superimposed hold down belt restrains the products from scattering. A dryer zone with fast moving hot dry air is provided to reduce the product moisture to a desired final end point.

Abstract: A modular loose egg cooling, storage, and transport system for use in the egg industry to safely transport eggs and to facilitate rapid cooling of eggs to be stored. The modular egg system includes first and second vertical members adapted to mate with each other in a criss-cross configuration and to mate in a sandwich structure with deck boards. The assembled modular egg system comprises four of these criss-cross support structures sandwiched between five deck boards to form a shift-resistant unit with the lowermost deck board fastened to any plastic foot assembly to serve as a pallet. The deck board includes a plurality of depressions designed to accept the footprint of any commercial egg tray and thereby lock stacks of these egg trays in place within the modular egg system. All components of the system define apertures therethrough to encourage airflow over and around the stacks of egg-containing trays placed on the deck boards.

Abstract: The invention relates to a chamber for use in a fumigation method to produce a fumigant gas mixture and supply it to a circulatory loop gas flow system gas. The chamber is adapted to receive fumigant gas generation device and includes:an inlet port controlled by an inlet valve,an outlet port controlled by an outlet valve,a flushing gas inlet controlled by a flushing gas inlet valve for connection to a source of inert gas,a vent valve, andaccess means openable for access to its interior from a position outside of the fumigation space.The chamber forms part of the loop gas flow system when connected to ends of a gas duct. The invention further relates to a method of fumigating a bulk commodity in an enclosed fumigation space wherein the fumigant gas mixture is generated in the chamber as well as to use of the chamber in such a fumigation method.

Abstract: An apparatus and method are disclosed for cooking food products. In particular, cereal grains and rice products may be cooked pursuant to a multi-step process in which rice is first prewashed, presteamed, and then allowed to absorb water in a steeping step for a short time before being cooked in a steam cooker. The rice may be passed along to various dryers, and later dried and packaged for use by the consumer. Further, an apparatus and method are disclosed for using and recirculating water in a more efficient and economical manner in a food processing operation.

Abstract: A device for high-pressure treatment, in particular of liquid substances which contain components with a consistency different from that of the liquid. The device comprises a cylinder member (1), two end members (2, 3), a high-pressure piston (4), two high-pressure seals (8, 9) and connection means comprising channels and valve members to conduct the substance to and from the cylinder member (1). When the substance is pressurized, the cylinder member (1), at least one of the end members (3), the high-pressure piston (4) and the two high-pressure seals (8, 9) delimit a high-pressure chamber (10). The connection means are arranged outside the high-pressure chamber and preferably in respective end members (2, 3).

Abstract: The disclosure is related to a method and apparatus for controlling the ripening of fresh produce, particularly the ripening of fresh fruit such as bananas. The fresh produce is arranged into a palletized load which is inserted into a ripening chamber. The palletized load is arranged into at least two spaced rows, each of said rows including at least two vertically spaced tiers to maximize the total amount of produce to be processed for the given floor space of the ripening chamber. A low pressure plenum is formed in the interstitial space between the at least two rows of palletized produce by sealing the space between the rows and the vertical space between the at least two tiers. A controlled fluid flow is introduced around the palletized produce load. Fluid is exhausted from above the interstitial space to create a low pressure plenum.

Abstract: Apparatus for transferring heat between temperature controlled air dispensed from a pair of oscillating ducts and a food product in a cabinet having an interior compartment bounded by front, side and rear walls. A foraminous partition, having a central portion and extremities, is mounted to divide the interior of the cabinet into a cooking chamber and an air conditioning chamber. It is configured to encircle a portion of the cooking chamber such that the air conditioning chamber extends around a major part of the periphery of the cooking chamber wherein air is drawn along multiple paths toward side walls and toward the rear wall from the cooking chamber.

Abstract: The present invention relates to a method for processing fresh foodstuffs in large quantities and in bulk, such as fruit and vegetables but also other types of foodstuffs such as pasta, fish, meat, etc. in order to allow them to be preserved for a long period of time whilst keeping their organoleptic characteristics. The invention also extends to devices for implementing this method.

Abstract: A food steamer utensil which comprises separable and self-contained steam generator and food cooking vessels each having their respective cover portions and base portions to define therebetween, a chamber. The vessels, when operatively connected, are fastened together by latching means and are disposed in side-by-side relationship. Steam is formed in the steam generator vessel by a heater immersed in water and the steam is conducted into the food cooking vessel where it contacts food to cook same in food receptacles. The steam enters the food cooking vessel as a jet stream and substantially uniformly disperses itself along the horizontal cross sectional area of the vessel, and in passing through a food receptacle which has perforations throughout the entire surface area of the receptacle effectively contacts all the food on the food receptacle.

Abstract: A method and apparatus are disclosed for detecting the presence of steam in a volume of air at a predetermined temperature. The apparatus includes a temperature sensor having two respective temperature build-up times representing an under steam temperature build-up time and an under air temperature build-up time. The method for detecting the presence of steam comprises the steps of placing the temperature sensor in the presence of the volume air, such that the sensor can reach a predetermined set point temperature that is lower than the predetermined temperature, taking a temperature measurement with the sensor, and determining if the measured temperature reaches the set point temperature in order to indicate whether the sensor is in the presence of steam.

Abstract: A combination pressure and vacuum smoker is described that includes separate compartments for the creation of a fire, the pressurized smoking of foods, and the smoking of foods in a partial vacuum. In operation, a user creates a fire in the fire compartment and places the foods to be smoked in the other compartments. The unique design to the device allows a user to pressurize the fire compartment with air and to transfer the pressurized and smoke filled air to the pressure smoking compartment to smoke the foods therein contained under pressure. The design further allows a user to create a partial vacuum within the vacuum smoking compartment, to then draw smoke filled air from the fire compartment into the vacuum smoking compartment, and to maintain a partial vacuum in the vacuum smoking compartment.

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 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: Process and apparatus are provided for cooking an alimentary substance within a walled enclosure under atmospheric pressure by means of steam entering into the enclosure. The method and apparatus provide for a first cooking step which includes the rapid increase of the temperature of the surface of the substance by means of superheated steam to preheat the substance, with the steam being supplied into the enclosure at a temperature above the boiling temperature of water and under atmospheric pressure; and a second cooking step which includes drying the surface of the substance and cooking it, in continuation of the first step.

Abstract: A smokeless, non-polluting barbecue cooker has a base canister with a centrally located firebox which communicates with a flue to conduct heat, produced from burning fuel within the firebox, upwards to an oven enclosure supported by the base canister. The heat enters the oven enclosure along its central axis. A grill for the support of food stuffs, to be cooked within the oven, prevents the placement of food stuffs directly over the firebox. Thus no drippings from the food can fall onto the hot fuel within the firebox to produce carcinogenic byproducts. A forced air blower provides sufficient oxygen to the firebox so that essentially complete combustion is achieved; and, the barbecue cooker is smokeless in its operation. Various methods for controlling the heat accumulated within the oven enclosure are disclosed.

Abstract: A rotisserie for the controlled cooking of chicken carcasses or other meats in which a planar meat holding rack is rotatively mounted within a circular chamber. The planar rack is held in a generally vertical plane with carcasses mounted on either side of the rack. The rack rotates about a horizontal axis passing through its center of gravity, thus exposing the carcasses to two broilers mounted in the opposite walls of the chamber equidistantly from the rack. In the base of the rotisserie, a boiler generates a steady stream of steam which is injected into the cooking chamber to prevent charring of the meat and provide for a more even and thorough cooking. A injecting tool allows the operator of the rotisserie to spray or inject sauces or seasonings into the carcasses before or after cooking.

Abstract: Apparatus is disclosed for disintegrating fruit into pulp and juice and includes apparatus for controlling the rate of introduction of fruit and of ambient atmosphere into the overall apparatus, a cylindrical rotor housing having an entrance aperture and an outlet channel with a rotor drivingly rotated within to accelerate the fruit around a circular path and then discharge the fruit through a tangential channel into a disintegration chamber where the fruit impacts against a disintegrating member to disintegrate the fruit into pulp and juice for subsequent removal and packing.

Abstract: A gas steam oven is provided including the assembly of elements of direct heating and convection gas oven, and further includes a steam generator, an auxiliary heat source maintaining the burner at a temperature greater than the steam condensation temperature in the enclosure; a permanent flow of air in the air-gas mixture intake duct making it possible to re-ignite the burner after a period of combustion interruption.

Abstract: Distribution means for a fluidized bed, comprises a perforated plate (50) having a plurality of apertures. The cross-sectional area of each aperture is in the range of 20.times.10.sup.-6 sq. inches (approximately 130.times.10.sup.-6 sq. cm) to 1000.times.10.sup.-6 sq. inches (approximately 6450.times.10.sup.-6 sq. cm), and the total area of the apertures is in the range of 1% to 4% of the total area of the plate. A fluidized bed-type conditioning apparatus for conditioning material such as tea and tobacco, comprises a conditioning zone disposed above the distribution means, and further comprises means for supplying gaseous medium to said zone through said distribution means.

Abstract: Control means and method for controlling the characteristics of the operation of a food processing device by selective adjustment of temperature and vapor pressure including a chamber to hold food in process, a reservoir to hold water to be evaporated to the air in the chamber where a first heater is located in the reservoir to selectively provide heat of vaporization to the water to be evaporated, and second heater is supplied to heat air supplied to the chamber to increase the temperature of the air to a second temperature where the control means are provided to regulate time periods for which energy is supplied to the first and second heaters to control the humidity and temperature in the chamber.

Abstract: A tunnel oven 20 has a baking chamber divided by partitions 21 into a plurality of longitudinally extending zones 22. The oven heating system comprises upper and lower heater ducts 6a, 6b through which hot gases are passed, using a blower 24 for each zone 22. The intake of each blower 24 is within the associated zone 22 and is disposed adjacent the outlet end of an inlet duct 11 which leads into the lower part of the zone. An outlet 8 leads out of the upper part of each zone 22. The entry end 27 of the inlet duct 11 is open to atmosphere whereby fresh air is introduced into the duct. The exit end of the outlet duct 8 is connected to an exhaust fan 7 whereby gases are extracted from the zone 22 by way of the outlet duct 8 to an exhaust flue 18. Dampers 12 and 10 comprise first and second regulating means for controlling flow through the inlet and outlet ducts 11 and 8.

Abstract: An apparatus for storing and ventilating cheeses has a plurality of shelves for the cheeses supported at their ends by hollow side walls so that the shelves are arranged vertically one above another. The side walls have passages within them for supply and discharge of ventilating air to the spaces above the respective shelves. To achieve a minimal spacing between shelves, while obtaining good air distribution over the cheeses, each said shelf has at least one longitudinal extending duct for conducting ventilating air along the shelf, which duct is connected at one end of the shelf to an air passage in the side wall and has, spaced longitudinally along the shelf, a plurality of openings for the ventilating air located at the underside of the shelf. Preferably each shelf has two such ducts, one for supply and one for discharge of air.

Abstract: An oven for food comprises a housing and a stationary support inside the housing with a position for supporting the food. A fan and an electric element supply a stream of hot air to the inside of the housing. A rotating drum has a supply opening for directing the stream of hot air towards the position for the food and for moving the stream of hot air about the position for the food to heat or cook the food.

Abstract: A heated, moist air sandwich bin for maintaining sandwiches therewithin sufficiently moist and at pre-selected appropriately elevated temperatures comprising a front always open service opening through which sandwiches may be inserted into and/or removed from the bin. A bin floor divides the bin into an upper sandwich compartment and a lower compartment and defines with the side walls of the bin air flow passages for permitting air movement between the upper and lower compartments. Blower means in the lower compartment forces moisturized air over heaters and through a discharge nozzle extending substantially across the width of and below the service opening. Air directing vanes positioned at the service opening and extending into the upper compartment direct the flow of air discharging the nozzle away from the service opening to create and maintain a dome of hot, moist air over the sandwiches while creating turbulent zones outside the dome to minimize hot, moist air escape through the service openings.

Abstract: An oven for food comprises a housing and a stationary support inside the housing with a position for supporting the food. A fan and an electric element supply a stream of hot air to the inside of the housing. A rotating drum has a supply opening for directing the stream of hot air towards the position for the food and for moving the stream of hot air about the position for the food to heat or cook the food.

Abstract: Apparatus capable of operating both as nitrogen generator and carbon dioxide absorber, particularly for the preservation under controlled atmosphere of fruit and vegetable products, comprising a generator in turn including a burner, having a mixture of air and fuel gas supplied thereto, and in which a combustion is effected, so that a mixture exits from the generator as comprising steam, nitrogen and carbon dioxide, two absorbers each of which for retaining carbon dioxide, connection means between the generator and absorbers, comprising a condenser, for the removal of the steam, so as to supply to either absorber only a mixture of nitrogen and carbon dioxide, means for feeding the gas exiting from either absorber to the cell or storage room containing the products, or alternatively to the outlet, means for connecting the cell with either absorber for supplying the cell atmosphere thereto, means by which when one of the abosrbers is operating to retain carbon dioxide of the gaseous mass from the burner or cell

Abstract: This invention provides novel apparatus for transferring heat to food articles. Basically, the novel apparatus of the present invention comprises: a chamber; support means for supporting food articles within the chamber; reservoir means for containing a liquid heat-transferring medium; heater means for heating the liquid medium contained in the reservoir means; pump means fluid-connected to the reservoir means and to radiator means located adjacent to the support means through hollow conduit means for circulating the liquid medium between the reservoir means and the radiator means; and control means connected to the heater means for controlling to within .+-.5.degree. F. the desired temperature to which the liquid medium is to be heated and maintained by the heater means.

Abstract: Smoke treatment of edibles such as meat is enhanced by use of electrically charged ions.

Abstract: An apparatus for heating food includes a treating chamber, a multilevel shelving in the treating chamber for supporting the food to be heated; a plurality of blowers arranged in the treating chamber; and heating elements associated with the blowers for generating hot air currents. All the blowers are arranged in a vertically spaced, superposed relationship at one side of the treating chamber and an arrangement is provided for directing the air currents generated by each blower towards another, opposite side of the treating chamber.

Abstract: A system for controlling the moisture content of moisture absorbing fruit products to achieve a uniform moisture content of the product. The continuous flow of raw product in chip, diced, extruded or comminuted form initially enters a rotating reel where the product is tumbled and exposed to a high-humidity environment for increasing the moisture content beyond a target value. The added humidity can be in the form of steam or water spray. The product continuously flows from the reel wherein moisture is added to a drying reel which reduces the moisture content of the product to specific target values. Although the original moisture content of raw fruit product entering the system may vary considerably, contact between product during mixing in the moisture adding and drying reels causes the final product to assume uniform and consistent characteristics.

Abstract: A closed smoke generating apparatus isolated from the atmosphere is provided in which carrier gases from an associated closed air food processing system are introduced into a smoke collection chamber, mixed with smoke supplied from a separate distillation chamber mounted therebelow. Smoke and carrier gases are discharged through an outlet in the collection chamber directly into the closed air food processing system. Wood sawdust or other organic particulate materials are continuously fed into the elongated distillation chamber and are carried by a rotating auger. A heat source surrounds the distillation chamber for destructive distillation of the particulate materials without introduction of air into or leakage of air from the distillation chamber. A residue discharge is provided with means to seal the outlet end of the distillation chamber. Smoke ports or conduit means provide direct communication between the distillation chamber and the smoke collection chamber.

Abstract: A horizontal supply conveyor carrying a board with a number of loaves of cheese thereon is mounted for vertical adjustment in front of the open ends of a multiplicity of horizontal guideways disposed in superimposed and in juxtaposed relationship. By selective adjustment and selective operation of the conveyor the board is moved into registry with a selected one of said guideways whereupon a pushing device pushes the board from the conveyor and into the guideway in which similar loaded boards are stored the last one of which is thus discharged from the rear of the selected guideway onto another conveyor to be moved back to the first conveyor by transporting means which include a device for turning over the loaf. The walls separating adjacent units constitute ducts for the supply and discharge of air to the guideways accommodating the loaves of cheese.

Abstract: Apparatus for cooling hops comprises a cooling chamber, charging means for hops to be cooled at one end of the chamber, discharging means for cooled hops at the other end of the chamber, a gas-permeable surface within the chamber for supporting a bed of hops, means for conveying hops deposited on said surface by said charging means towards said discharging means, means for maintaining a bed of hops of predetermined depth on said surface and means for passing cold gas through the bed of hops on said surface. In order to reduce adverse effects on the cooling conditions, both the charging and discharging means are constructed as air locks. The gas-permeable surface and the means for maintaining the bed of hops at a predetermined depth are preferably both endless mesh screen conveyor belts. Means for cooling and recycling gas may be associated with the cooling chamber and the whole apparatus may be integrated in a continuous lupulin recovery process.

Abstract: A cooking and smoking apparatus for food products comprising two distinct chambers with common outer walls, and interior walls, spaced from the outer walls, containing a plurality of openings. The spaces between the walls form ducts or air passages which allow smoke and heat to rise from a lower combustion chamber and enter an upper cooking chamber through said openings in the interior walls. Adjustable dampers in the ducts control the amount of smoke and heat entering the cooking chamber, while additional dampers control the air entering the combustion chamber and combustion products being vented from the apparatus through a chimney. One or more access doors is provided in each of the combustion and cooking chambers. The cooking chamber is provided with a flush pan or the like at the bottom thereof connected to a drain pipe to permit flushing of the cooking chamber.