Abstract: A cabinet dehydrator for home preservation of food under relative humidity, pressure, and temperature restraints. Intake air is obtained from the surrounding atmosphere and displaced into the dehydrator over heating elements by a blower. This heated air is ported through a manifold defined by the cabinet walls having a sloping chamber which narrows toward the top of the cabinet to evenly displace the heated air over the tops of removable drying trays. The heated air withdraws moisture from the articles of food placed on the drying trays, and is partially exhausted through exhaust portals, depending upon the relative humidity, temperature, and pressure of the surrounding atmosphere. The remaining heated air is mixed with an amount of surrounding air entering through intake portals to replace the amount exhausted. This mixture of heated air and intake air is then heated and recirculated by the blower until the articles of food are dried.

Abstract: The present apparatus for skinning or peeling of produce comprises a rotatably mounted pressure vessel having a cover operable from within the vessel for sealing the vessel. The cover is pressure operated and permitted to fall open under the force of gravity upon pressure release. A pivoted latching pawl is provided in the pressure vessel for engaging the cover to hold it open. The pawl is also gravity operated to latch the cover in an open position. In the process for skinning or peeling produce, the pressure vessel is loaded with the produce, sealed and steam is introduced therein to rapidly increase the pressure and temperature within the vessel sufficiently so that a layer under the skin of the produce will come to a boil in response to pressure release. The pressure is maintained for a given period until the layer of the produce under its skin is sufficiently heated.

Abstract: A method for holding food and the like at desired temperature and moisture levels for an extended period of time wherein a holding chamber confines a volume of air about a food disposed therein, an air flow supply produces a stream of heated humidified air that is directed in a curtain-like vortex pattern around the outer perimeter of the inside of the holding chamber to form a core of relatively still, heated moisturized air about the food to transmit heat and moisture thereto without a significant amount of air flow in direct contact with the food. A power control circuit is used to selectively operate a blower motor that circulates the air in a closed air flow system, a heating element that heats the air, a removable food rack motor that rotates the food in the holding chamber and lights that illuminate the food in the holding chamber.

Abstract: A food service system for institutional or other use is provided by a stack of insulated trays and a cart. In one embodiment the cart includes a heating and/or cooling source with an outlet and a return. The trays are provided with openings to permit the passage of heated or cooled air from the outlet through the stack to the return. In another embodiment the trays and cart are combined with a refrigeration unit and a heating unit to permit simultaneous heating and cooling of food portions held in the trays.

Abstract: A convection steamer apparatus and method having improved heat-transfer characteristics for rapidly and effectively processing food items or the like at atmospheric pressure and at a relatively low constant steam temperature comprising a steam generator and distribution system for delivering steam in a turbulent controlled path to a heating chamber. A diffuser device acts to introduce substantially dry steam into the distribution system and a pressure differential generator device communicates with the chamber for continuously inducing a pressure differential to continuously purge air and/or unused steam from said chamber to maintain turbulent, generally orbital flow of dry steam in heat-transfer relation around the food items to be processed.The invention further contemplates an improved construction for an atmospheric closure for fluid and heat sealing of the heating chamber during the processing of such food items or the like.

Abstract: A proofing cabinet for treatment of dough preparatory to baking in which an upright cabinet having a swingable front door has support brackets on the inside for receiving trays of dough while in the bottom of the cabinet there is detachably inserted an assembly consisting of a lower portion which contains an electrically heated tray for receiving water thereby to supply water vapor to the interior of the cabinet while upstanding from the rear end of the assembly is an electric heater contained within a vertical flue chamber. The vertical flue chamber with the electric heater therein induces circulatory flow of air within the cabinet while maintaining the air at such temperature that condensation of water vapor inside the cabinet walls is inhibited.

Abstract: An apparatus and method for holding food and the like at desired temperature and moisture levels for an extended period of time wherein a holding chamber confines a volume of air about a food disposed therein, an air flow supply produces a stream of heated humidifed air that is directed in a curtain-like vortex pattern around the outer perimeter of the inside of the holding chamber to form a core of relatively still, heated moisturized air about the food to transmit heat and moisture thereto without a significant amount of air flow in direct contact with the food. A power control circuit is used to selectively operate a blower motor that circulates the air in a closed air flow system, a heating element that heats the air, a removable food rack motor that rotates the food in the holding chamber and lights that illuminate the food in the holding chamber.

Abstract: A method and an apparatus for producing agglomerated powders such as coffee powder, coffee substitutes such as chicory and other highly hygroscopic and thermoplastic powders in which powder is made to fall down against a central area of a rotating disc. The powder is moistened during the fall against the disc by the supply of steam or finely atomized water across the central area of the disc at such a distance above the same that practically all the powder is moistened before it hits the disc.

Abstract: A system and Hot Cabinet server therefor to condition pre-packaged foods and to maintain them at serving temperature during storage and for customer access. A structural relationship of means is provided in cooperatively related bin type cabinets to combine the inherent principles of convection, conduction and recirculation to maximum advantage and to the end that heat loss is minimized despite the completely open and accessible bin configuration. The cabinets are each a self-sufficient entity when supplied with power such as an electrical plug in, and each is completely mobile while in operation; and being of the same height and width configuration, they are adapted to be quickly assembled in service lines that are readily modified or broken down for storage.

Abstract: An oven for cooking food by a hot smoke process including a base of fire brick or insulated metal and having a hood equipped with transparent glass panes for observing the cooking process. A grate near an open end on the base receives wood, which when burned, imparts flavor to the food being cooked. Supplementary heat in the form of a gas burner initially ignites the wood and reignites any part thereof which becomes extinguished. The temperature of the oven automatically is controlled by regulating the operation of the gas burner and by controlling the position of a damper in a hot smoke exhaust duct.

Abstract: Disclosed is an apparatus for warming and humidifying food held within a food warming cabinet. Cool dry air within the food warming cabinet is drawn into an air intake chamber and exhausted through an opening in the air intake chamber by a fan. Air leaving the air intake chamber is forced through a tunnel. A humidifier pan having a reservoir full of water and a heating element are situated in the path of air flowing through the air tunnel. The air flowing through the tunnel is heated by the heating element and humidified by water evaporated from the humidifier pan. A porous material such as a sponge is placed in the water in the humidifier pan to increase the available surface area for evaporation. The porous material such as a sponge also acts as a wick to bring up the water from the humidifier pan to the porous materials' surface replacing the water evaporated by the forced-air passing over its surface.