Abstract: The oven of the present invention is a low profile, dual conveyer oven including an oven cabinet, two closely spaced conveyers and an air heating and circulation system. The conveyers and the oven cabinet are adapted so that the conveyers can be easily removed from the from the front or side of the oven cabinet. The oven cabinet houses the conveyers, ducts and manifolds which all can be easily removed for cleaning or other maintenance. Each of the conveyers include separately controlled drive motors capable of driving the each of conveyers at different speeds and in different directions. The air heating and circulation system features a transverse mounted burner tube, side mounted return air ducts, a central return air opening, common shaft mounted side fed dual centrifugal fans and hot air manifolds.

Abstract: The invention relates to a cooking oven for cooking food products. A modular cooking oven herein disclosed may include a plurality of modules arranged in end-to-end relationship, with partitions between adjacent modules. A continuously moving conveyor belt extends longitudinally through the oven from an inlet end to an outlet end. Hot cooking gas is continuously circulated in a closed path which is generally perpendicular to the longitudinal axis of the oven. A hot gas is circulated downwardly and then is directed through a plurality of axially spaced transversed slots, both above and below the conveyor, toward the conveyor belt and food cooking thereon. Spent gasses are then deflected away from the conveyor belt into a recirculation path, and are reheated in this return path prior to recirculation in a further cycle. Air and steam inlets are provided at various points, and are so arranged that an operator can provide either similar or different conditions of temperature and humidity in different modules.

Abstract: A food processing system which includes a product baking stage (10), a product processing stage (11) and an endless conveyor (19) which is driven to carry product support trays (22) serially through the processing and baking stages. The endless conveyor (19) has a forward path (20) which extends through both the processing and the baking stages and a return path (21). The baking stage (10) comprises a baking chamber (26) through which the conveyor is guided to follow a path which includes a plurality of horizontal passes (27). The processing stage (11) comprises three interconnected compartments (29, 30 and 31) and in two of the compartments (29 and 30) the conveyor is guided to follow paths which include a plurality of horizontal passes (32). In the third processing compartment (31) both the forward path (20) and the return path (21) of the conveyor are guided to make a plurality of vertically extending passes.

Abstract: An oven with slide-out transfer guides is provided for use in conjunction with multiple conveyors ovens to provide quick and convenient accessibility to an oven's interior in case of product transfer difficulties. A slidable rail assembly is mounted in the oven, which also has an access port for transfer guide egress and ingress, and a transfer guide with opposed lips forming a slot which mounts the transfer guide on the rail assembly. When access to the oven's interior is necessary to remedy a product transfer problem, the oven of the present invention allows the transfer guide to slide along the rail while still supported by same, and said transfer guide can be partially removed from said oven without the need to turn off the oven. In this way, obstructions can be cleared quickly without significant down time, thereby saving the user both time and expense.

Abstract: An improved toasting apparatus is disclosed including a variable speed conveyor belt for conveying products through the toaster; a bottom heating element positioned below the conveyor belt, the bottom heating element including variable control for controlling the amount of heat provided by the bottom heating element; a drying zone including a first plurality of upper heating elements positioned above the conveyor; a toasting zone including a second plurality of upper heating elements; and wherein the bottom heating element and the first and second plurality of upper heating elements are controlled individually and independently.

Abstract: An installation for the preparation of bread dough portions includes a pre-fermentation chamber and a bread stick forming machine disposed on the chamber. The chamber and machine are joined by a conveyance mechanism that includes a lifting device, a lower conveyor that moves the bread dough portions from the outlet of the chamber to the start of the lifting device and an upper conveyor that starts at the end of the lifting device and moves the bread dough portions to the inlet opening of the machine. The lifting device can be made of conveyor belts or a scoop chain.

Abstract: The present invention relates to a device for supplying sausage strings made coherently in chains to a smoke stick, the device comprising a transportation device including rotating transportation hooks to which the sausages are transferred. To facilitate the closing of sausages, especially of natural skin sausage strings, the device for closing is arranged on the transportation device to be movably supported at least over part of the longitudinal extension of the transportation device.

Abstract: In accordance with the present invention, there can be mass produced long-term preservable lunches in a short period of time, because a series of such operations as formation, cleaning, sterilizing, dishing-up, sealing and filling the lunch box with an inert gas are carried out consistently by virtue of the production unit of lunches of the present invention. Further, because the lunches are allowed to pass through successively the gas chambers filled with the inert gas, no insufficient filling of the lunches with the inert gas will occur. Further, the lunch boxes can individually be filled with the inert gas when each lunch box is provided with a sealing valve and filled with the inert gas by inserting an inert gas filling tube into said lunch box through the sealing valve.

Abstract: Case for temporarily storing pieces of dough, comprising a first continuous conveying apparatus and an identical second continuous conveying apparatus. Each transport apparatus is supported by reversing rollers at the location of which the conveying direction of the conveying apparatus changes. The reversing rollers of the first and second conveying apparatus are opposite each other as pairs. The case further contains carrying members with two ends, in which the one end is attached at a first attachment point to the first conveying apparatus and the other end at a second attachment point to the second conveying apparatus. The first and second attachment points are opposite each other. The case also contains dough trays for containing pieces of dough, in which each dough tray is attached to a carrying member.

Abstract: A heated air-circulating oven is disclosed, having a baking chamber in open communication with one or more suction chambers. One or more blowers draw air from the baking chamber through the suction chambers. The drawn air then passes through a blowing chamber and through a plurality of blown air distributors in open communication with the baking chamber so as to reinject the air drawn and blown by the blowers back into the baking chamber. The oven also has a heater external to the baking chamber so as to heat the air drawn by the blowers.

Abstract: A steam generator for use in a convection oven comprising a plurality of first and second spherically shaped heat accumulator elements arranged alternately in a substantially vertical plane in which the first layer contains at least one row of the heat accumulating elements integrally joined together at a central axis and the second layer contains at least two rows of the heat accumulating elements integrally joined together at a central axis, and a convection oven employing the steam generator are disclosed.

Abstract: There is disclosed a heating system for producing food stuffs such as a paste food stuff having minced flesh of fish meat as a raw material. The heating system comprises: an electrode row or rows, in which a plurality of roller electrodes are disposed in parallel to one another; and a water permeable film or films trained across the roller electrodes making up the electrode row or rows. The food stuffs are conveyed by the movement of the water permeable film or films and electrical power is supplied to the roller electrodes in such way that electric current flows between pairs of the roller electrodes along current paths extending through the water permeable film or films and the food stuffs to make the food stuffs generate Joule heat. With this arrangement, the food stuffs are quickly heated. The food stuffs are also guided by the water permeable film or films.

Abstract: An apparatus extracts juices and flavors from hydrated biological materials without adding exogenous water during operation. The apparatus uses steam produced from the water inherently present in the hydrated biological materials themselves.

Abstract: Apparatus for preparing dough prior to baking houses stacks of dough carriers arranged side-by-side in one or more rows. The stacks are self-supporting. Drive mechanisms step the carriers upward within a stack and laterally between stacks. Downward movement within stacks is by gravity. Vertical movements are one carrier height at a time; lateral movements are one carrier width at a time. The overall movements may follow different modes. The apparatus may include a first dough rising station and a final dough rising station.

Abstract: A smoke abatement assembly is provided as an adjunct overlaying a cooking device such as a broiler or fryer system in a commercial restaurant. The smoke abatement assembly comprises a sealed housing which supports a low-pressure flame arrester, between 1 and 10 inches above the cooking area of the cooking device. A catalyst module is also removably mounted within the sealed housing above the flame arrester. The module includes a plurality of spaced low-pressure oxidation catalysts of controlled thickness, between 1 and 6 inches thick. The plurality of catalysts have a combined thickness equal to the thickness of a single catalyst providing the optimum catalyst volume or contact time for the installation. Each of the components, that is the flame arrester and plurality of catalysts, defines a smoke access area substantially equal to the cooking area of the broiler or fryer.

Abstract: An autoclave (1) defines a processing chamber (2) communicating with the exterior through two air-lock chambers (15, 7) arranged at opposite ends of the autoclave (1) and extending perpendicular thereto. A stepping conveyor (40) operates in the processing chamber (2) to transfer the containers (9) of food to be processed from the inlet end (3) to the outlet end (4) of the chamber itself.

Abstract: An oven for continuous baking of bread, Viennese bread, pastry products or the like includes of juxtaposable modules, each module including a baking chamber and conveying apparatus for holders, such as plates or racks, on which are arranged the products, for conveying same through the baking chamber, from an inlet opening to an outlet opening. The inlet opening of a baking chamber of a module is capable of coinciding with the outlet opening of a preceding module, these inlet and outlet openings being in the shape of slots. Each module includes a connecting arrangment surrounding this inlet opening and the outlet opening, which allow same to be made integral with the module preceding and/or following same. The conveying apparatus are partly defined by an intermittently operating noria on which are arranged the holders.

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: An apparatus and method for stabilizing the surface of a food product is disclosed. The apparatus includes a frame, one or two sets of cylindrical rollers in the frame, the sets of rollers being inclined, a mechanism for rotating the rollers, and devices for surface treating the food article. The apparatus optionally may include an enclosure over the frame, and an oil applicator. The devices for surface treating the food article can include a plurality of direct flame applicators, cryogenic liquid gas applicators, impingement hot air applicators, and chemical solution applicators.

Abstract: The method and apparatus of the invention describes an oven having a housing formed by an enclosure, the enclosure having a cooking chamber in a portion thereof. The oven housing may also include an inlet and outlet positioned in predetermined relationship to the cooking chamber and a conveyor belt on which food products to be cooked are positioned. The conveyor belt travels through the oven housing from the inlet to the outlet and defines over a separate portion thereof a conveyance path through the cooking chamber. The oven further includes at least a source of steam for creating a cooking atmosphere in the cooking chamber. The cooking chamber of the oven is defined at its lower limit by the level of steam within the housing and the inlet and outlet are positioned below this lower limit to maintain the steam within the cooking chamber. In this manner, the escape of steam from the cooking chamber is substantially prevented or controlled.

Abstract: The system comprises in combination: a track (11, 111, 9, 113, 13) leading through a number of stations (3, 5, 7); at least one carriage (26) for supporting a tray unit (30) and traveling along said track; a preparation station (3) equipped with means (121) for laying out a layer of dough, and at which the preparation can be completed; a cooking station (5) with an oven through which said carriage (26) can pass and in which it can stop, with heating means (5B, 5C) and suitable control gear; a station (7) from which to serve the cooked product, generally by the portion; and means of returning the carriages to actuate successive cycles.

Abstract: An appliance which includes an inner compartment with one zone in which uncooked bagels can be boiled and a second zone for subsequently baking the boiled bagels. The same appliance can also be used to make bagel doughs and to both make and bake other yeast doughs.

Abstract: An apparatus for conveyorized griddle-like cooking of food products simultaneously on two opposed product sides comprises a pair of cooking elements arranged in opposed spaced facing relation to emit thermal cooking energy toward one another and two endless food transport conveyors driven to travel between the cooking elements along respective food-conveying runs in a common transport direction in sufficient closely spaced, generally parallel relation to transport the food products to be cooked simultaneously on opposite sides. Each conveyor is preferably in the form of a belt having a substantially continuous imperforate food contacting surface so as to provide griddle-like contact with the opposite sides of the food product during cooking. Differing embodiments of the apparatus are contemplated to accommodate cooking of differing food products, e.g.

Abstract: A heated air-circulating oven is disclosed, having a baking chamber in open communication with one or more suction chambers. One or more blowers draw air from the baking chamber through the suction chambers. The drawn air then passes through a blowing chamber and through a plurality of blown air distributors in open communication with the baking chamber so as to reinject the air drawn and blown by the blowers back into the baking chamber. The oven also has a heater external to the baking chamber so as to heat the air drawn by the blowers.

Abstract: A conching step for the production of chocolate is described and is carried out by means of a turbomixer which arranges the previously refined chocolate paste in a thin, dynamic layer which flows in contact and in a heat-exchange relationship with an internal wall of the turbomixer.

Abstract: A hydrostatic heating apparatus comprises an enclosed chamber which is open to atmospheric pressure and contains the hydrostatic liquid. The enclosed chamber has a product inlet opening and a product outlet opening and also has a heating zone positioned between the product inlet opening and the product outlet opening. The apparatus has a transporting device such as a conveyor positioned in the enclosed chamber which extends through the heating zone for transporting the particulate product in the liquid from the product inlet opening through the heating zone to the product outlet opening. The apparatus maintains the particulate product in the liquid under hydrostatic pressure in the heating zone. The apparatus may be used in combination with an aseptic packager connected to the enclosed chamber product outlet opening for aseptically packaging the particulate product.

Abstract: In a continuous oven for making baked ware comprises a baking belt, which extends through an elongate oven space, and upper and lower radiant heaters, which are flown through by heating gas and are included in a heating gas circulating circuit, which comprises a heat exchanger, which is arranged to be heated by the nesting gases being recycled and serves to neat the air that is to be supplied to the oven space The heat exchanger is included in the heating gas circulating circuit between the radiant heaters and the exhaust gas outlet and in an air circulating circuit provided with a water vapor outlet and a fresh air inlet is disposed between the fresh air inlet and the oven space.

Abstract: Bagel cooking apparatus which includes a casing divided into a lower zone in which uncooked bagels can be boiled and an upper, oven zone for subsequently baking the boiled bagels. A cam mechanism with an externally accessible operator is provided to move a bagel-supporting structure housed in the casing between the lower, boiler zone and the upper, oven zone. A control system allows a user to independently control the operation of the bagel cooker during the boiling and baking steps.

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

Abstract: A device for transmitting a heating or cooling medium to a moving substrate which includes at least one continuous channel traversing at least a major portion of the width of the moving substrate for converting a multidirectional flow of the heating or cooling medium into a unidirectional flow, a device for removing and/or preventing the presence of foreign matter within the channel, and ovens and freezers employing the same.

Abstract: An apparatus and method for making bread according to a predetermined ingredient recipe having a grain supply bin, a grinder for the grain, a dry ingredient supply, and a liquid ingredient supply. A processing unit selectively introduces predetermined amounts of the grain and the liquid/dry ingredients into a mixing chamber. The dough mixture produced is conveyed through proofing and baking steps.

Abstract: An apparatus for the transit of objects within treatment chambers including at least one support trolley for supporting food products and having lifting elements arranged at its longitudinal ends. The trolley includes a plurality of links aligned with and articulated to each other in the longitudinal direction. The trolleys can be used either in a closed or an open cycle operation. The trolleys are articulated in a manner which enables them to remain rigid during stages in which they cooperate with at least four projecting pins which are driven vertically by acting as lead pins torsionally rigid with a fixed structure and engaged with respective rotating vertical screws. The articulation of the trolleys also enables the trolleys to turn about end toothed wheels which upon rotation cause movement of the trolleys in a longitudinal movement.

Abstract: An apparatus for drying a fried food has a dry chamber being provided with separated chambers in which the food is transported in order, a microwave oscillator for supplying a microwave energy to the respective separated chambers, and hot blast generator for supplying heated air to the respective separated chambers. The length in the food forward direction of each of the separated chamber is equal to or longer than that of just before chamber. The microwave energy supplied to each of the separated chamber corresponds to the water content of the fried food passing through the chamber.

Abstract: This invention pertains to a process as well as an apparatus for the production of elongated pasta products, particularly lasagna, wherein the pasta products are formed via a pasta production apparatus in parallel lines, positioned on drying rods, dried and upon solidification, cut into packaging lengths and packed for consumer use. After cutting, the lasagna are moved, in series, via slides, and stacked in portions, of predeterminable numbers, at a conveyor. The conveyor preferably takes the form of a ring-type conveyor for the serial packaging of these portions, whereby inspections, additions and exact weight determination of these portions can be accomplished.

Abstract: A method and apparatus is shown for subjecting animal carcasses immediately after slaughter and evisceration to residence for a specific time period in a steam chamber for the purpose of preheating the skin of the carcasses to assist in controlling the moisture absorption of the carcasses in a chiller as well as for sterilization of the carcasses to kill harmful bacteria on all exposed surfaces of the eviscerated carcasses.

Abstract: In a process and apparatus for pressing and drying long pasta, an alternative to hanging is provided wherein the dough strands are first introduced into a drying climate immediately after the goods are discharged from the die. The dough strands are guided directly into the drying means from the extrusion die as long "strings" in a continuous manner and are then cut to packaging length. It is possible for only the initial drying to be operated in this way, particularly to heat up the goods and, e.g., hang them on rods while hot, and then to carry out the final drying in a manner known per se, e.g. by portions. The goods can be dried intensively at previously unaccustomed temperatures of 90.degree. C. to 120.degree. C., particularly during final drying, to a moisture content of 15% to less than 13%.

Abstract: An improved apparatus and method for uniformly cooking thick layers of food product in a saturated steam environment. A foraminous conveyor belt transports a thick layer of food product into a walled cooking chamber open at its ends. The walls trap pure saturated steam to the exclusion of air in the upper region of the chamber. A pressurized source of cooking energy supplies steam through a network of steam pipes situated just below the level of the belt along its carryway through the upper region of the cooking chamber. The pipes, which span the width of the conveyor belt, include small, restricted openings uniformly distributed along the pipes. The openings form steam outlets. The pipes are oriented with the steam outlets facing the conveyor belt. Saturated steam is emitted through the outlets directed through the foraminous conveyor belt at a velocity great enough to penetrate the thick product layer to cook even the innermost product within the thick layer, thereby improving the uniformity of the cook.

Abstract: A processing apparatus having a chamber having upstream and downstream ends for processing a plurality of products in batches, each batch of product being supported on a carrier having sides, a bottom and a top. The carriers being capable of being transitted through the chamber one after the other, side supports on opposite sides of the chamber spaced apart a distance sufficient to receive the carriers upon which.

Abstract: Apparatus for raising and baking bakery goods, comprising a raising rack (1) with fixed raising planes (2), a grate oven (3) and a transport means (4) for transporting the bakery goods to said raising rack, thence to a grate oven and out from said grate oven, said transport means featuring a transport plane (6) provided with a round-going belt (5) and which can be lifted and lowered and horizontally moved into desired position. The raising rack (1) comprises closable and openable hatches (7) individual to each raising plane. Moreover, the point (8) of the transport plane (6) of the transport means (4) is provided with a round-shaped sliding surface (9), the belt running around said point when bakery goods are being taken up on the transport plane and when they are given off therefrom.

Abstract: A stream generator for use in a convection oven comprising a plurality of first and second spherically shaped heat accumulator elements arranged alternately in a substantially vertical plane in which the first layer contains at least one row of the heat accumulating elements integrally joined together at a central axis and the second layer contains at least two rows of the heat accumulating elements integrally joined together at a central axis, and a convection oven employing the steam generator are disclosed.

Abstract: An apparatus and method for maintaining the lateral spacing of parallel rows of tortillas while transferring tortillas between two vertically spaced conveyors. The tortilla transfer guide is positioned adjacent to two generally horizontal, vertically spaced endless belt conveyors. The tortilla transfer guide has at least one scalloped section having a center of curvature aligned with the longitudinal axes respectively corresponding to an associated row of tortillas travelling towards the guide on the upper conveyor and an associated row travelling away from the guide on the lower conveyor. Each scalloped section is capable of moving a laterally misaligned tortilla towards its center of curvature, which is aligned with the proper longitudinal row axis on the lower conveyor.

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 self-sealing door for a steam cooker using a self-expanding resilient tubular gasket to form a seal between the inner side of the door and the sidewall of the cooker. Access to the cooking chamber is provided through a plurality of access ports in the sidewalls of the cooker. Hinged doors cover the access ports during cooking. The gasket is pressed slightly against the wall of the cooker around the access port by the pressure of the closed door. The high cooking temperature of the chamber transfers heat to the gasket, which causes air trapped within the tubular gasket to expand, thereby forming a seal between the inner side of the closed door and the outside wall of the cooking chamber tight enough to prevent the escape of useful steam. The gasket is strapped loosely in place along guides extending from the inner side of the door for easy cleaning and replacement.

Abstract: A system for the processing of products, in particular for smoking and refrigeration of cold meats and sausages, based on stillages (20) with two parallel skids (28) at the bottom. The stillages (20) are moved outside the processing compartment (12) by a floor conveyor such as a lifting truck (66) running on roller tracks (30) arranged on either side of the processing compartment. A chain conveyor (38) including drive dogs (50), actuating driven dogs (62) suspended from the bottom of the stillages (20) to move the stillages (20) intermittently into and out of the processing compartment (12).

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

Abstract: A device for transmitting a heating or cooling medium to a moving substrate which includes at least one continuous channel traversing at least a major portion of the width of the moving substrate for converting a multidirectional flow of the heating or cooling medium into a unidirectional flow, a device for removing and/or preventing the presence of foreign matter within the channel, and ovens and freezers employing the same.

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

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

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

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