Abstract: A conveyor oven is described which is compact and suitable for smaller commercial establishments. The device uses mutually spaced nozzles which extend across the upper and lower portion of the cooking chamber which direct heated air currents respectively downwardly and upwardly onto food passing therethrough. Each nozzle is a duct which extends perpendicular to the longitudinal axis of the conveyor and has a foraminous plate on the side adjacent the conveyor for dispensing heated air currents therethrough. The nozzles are fed from a common plenum with heated air under pressure. As the air enters each nozzle, it encounters an angled diverter plate which is disposed at about a 30 degree angle to the longitudinal axis of the nozzle and downstream of the plate a flat stabilizer plate which extends a substantial length of the nozzle terminating about two inches before the end thereof.

Abstract: The storage arrangement for operation in an autoclave with horizontal cylinder (60) includes a conveyor chain (10), which is moved on both sides back and forth over guide sprocket wheels. Shelves (1) are conveyed with the conveyor chain (10). The parallel guidance of these shelves (1) is effected by means of parallel guide wheels (16), which run synchronously with the guide sprocket wheels (12). The guide sprocket wheels (12) are connected with idler gears (15), so that, as a whole, they present a rigid drive structure. With this kind of storage arrangement, a cylindrical autoclave can be densely packed, and it is easy to carry out heating by means of steam and cooling through spraying.

Abstract: An apparatus and a method for cooking a casingless food product such as a casingless sausage or the like is provided. The apparatus includes a tray to support a plurality of casingless sausages and the like which nest within laterally extending recessed areas and the tray is provided with a plurality of pores or slots extending therethrough. The tray is positioned within an oven housing and separates the interior thereof into a first space above the tray and a second space below the tray. The air within the housing is heated and the second space is pressurized to a positive pressure over that within the first space to provide for the forced escape of heated air from the second space into the first space through the pores in the tray to thereby lift the casingless food product above the surface of the tray and to cook the food product while suspended above the tray.

Abstract: A continuous operation apparatus for fermenting dough products disposed on carriers which are conveyed stepwise through a fermenting chamber by vertical and horizontal conveyors. In order to obtain maximum space utilization and product density in the fermenting chamber with vibration-free and shock-fee transfer of the carriers, a vertical transport system is provided in which several vertical pairs of columns are employed to support the carriers at successive vertically spaced levels or stages and to stepwise transport the carriers vertically. One of the columns of each pair is rotatable while the other of the columns is rotatable and vertically displaceable. The pairs of columns are provided at each stage with horizontal projections for the support of the carriers. The carriers are transported stepwise by the vertically displaceable columns and successively transferred onto the rotatable columns.

Abstract: A carrier for holding irregularly shaped containers for movement through a hydrostatic sterilizer. The carrier adapts irregularly shaped containers for movement through a sterilizer which can also process contents of cylindrical food cans. A plurality of openings in the carrier allows fluid and steam to surround the containers for uniform processing of the contents of the containers.

Abstract: Shrimp and other food products carried on a plastic modular conveyor belt are efficiently cooked at atmospheric pressure in the presence of saturated steam protected by a confining receptacle from dilution by insulating air. The steam condenses by transfer of cooking energy, the condensate dropping downwardly in the receptacle by gravity. By passing products through the constant 212 degree F. saturated steam zone residing at the upper portion of the cooking receptacle, the belt speed and distance through a modular cooking compartment control the cooking time for uniform production. The steam is replenished through a proportional flow valve to replace only that amount of steam expended in cooking. Thus, temperature is sensed at a cooler position under the saturated steam cooking zone where temperature is typically 190-200 degrees to detect variations of the amount of steam condensed in exchange of heat in cooking the product, and to proportionately control the flow of replacement saturated steam.

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 apparatus for more effectively controlling the precooking operation by separating the precooking procedure into multiple distinct zones and controlling the temperature in each cooking zone. A porous conveyor belt conveys shrimp from a feeder tank at a temperature of approximately 40.degree. F. into zone 1 maintained at a temperature of 212.degree. F. and subsequently into zone 2 in which the temperature is maintained at 212.degree. F. and finally into zone 3 and optionally into zone 4 maintained at a temperature less than 212.degree. F. In zone 1 the mixture of air and steam from both above and below the shrimp will condense on the surface of the shrimp for control cooking in zone 1 in which the shrimp is heated to approximately 116.degree. F. In zone 2, the same cooking procedure raises the cooking temperature of the shrimp to approximately 173.degree. F. In zone 3, and optionally in zone 4, a controlled cooking atmosphere is maintained at 180.degree. F. to 212.degree. F.

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 head 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: 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 process for treating animal flesh to remove color and odor. The flesh is mixed with water, then the mixture of flesh and water is placed in contact with ozone for a length of time to remove color and odor from the flesh.

Abstract: In order to dry or ripen foodstuffs giving off humidity, a processing room (1) with air inlets (7) on its lower side is disclosed. The air inlets are formed by the peripheral openings of textile hoses (6) suspended above the surface of the floor (2). Aisles and/or traffic lanes (10, 11) are provided between the hoses (6).

Abstract: Foodstuff packaged in a material transparent to microwaves is conveyed continuously through an environment pressurized to 2.5 bar max so as to prevent the containers or wrappers bursting or being forced out of shape; in four steps, the temperature is raised quickly to a prescribed treatment value with high frequency microwave radiation, stabilized by applying a combination of lower power microwaves and hot air, held steady with hot air only, and then lowered by cooling.

Abstract: A shrimp cooking apparatus has a frame having a motor driven endless belt conveyor with a porous endless belt supported to the frame. The frame includes a plurality of upright members, each two upright members being connected by transverse support channels. A housing covers a portion of the porous endless belt and is supported on the frame and has an entrance thereinto and an exit therefrom. A steam pipe is connected to a source of steam and is connection to a plurality of steam nozzles for directing steam into the housing. The housing is formed from a pair of stainless steel layers having a predetermined layer of insulation therebetween. The housing has a lift mechanism attached thereto for lifting the housing relative to the plurality of frame members to thereby gain access inside the housing. A plurality of solenoid valves are operatively connected to temperature sensors to open and close each steam feedpipe nozzle to thereby control the feeding of steam into the housing.

Abstract: An installation for processing foods such as fresh fruits and sea foods in a sterilized condition for subsequent freezing and storage operation is disclosed.The present invention is characterized by that said installation comprises a tunnel shaped sterilized chamber, a number of glove pairs provided on so many openings on the both lateral sides of the sterilized chamber, a partition wall formed at the inlet of sterilized chamber and a solution circulator channel for circulation of washing and sterilizing solution which conveys fresh foods such as fruits and sea foods from outside into the sterilized chamber while washing and sterilizing them.

Abstract: A bulk material processor includes a tray assembly with a panel subassembly having an upper panel section and a lower panel section. The upper panel section is adapted to receive bulk material and pass it to the lower panel section for discharge. A heater panel is mounted over the tray assembly for radiantly heating the bulk material passing thereunder. A vibrator is coupled to the tray assembly for vibrating the bulk material whereby it advances along the tray assembly. A control system is provided for controlling the operation of the vibrator and for controlling the output of the heater panel. A method of bulk material processing includes cascading the bulk material from an upper panel section to a lower panel section by vibration and subjecting it to infrared radiation.

Abstract: An apparatus for preparing foods for predeterminable period of time. One embodiment of the apparatus is for cooking; another is for refrigeration. The apparatus includes either a cooking container or a refrigeration container, a conveyor for carrying food products to and from this container, and a robot assembly for removing food products from the conveyor, inserting them into the container, extracting them from the container after the predetermined cooking or refrigeration period, and returning them to the conveyor. The robot assembly is programmable to extract and return these food products after cooking or refrigeration for a predeterminable period of time.

Abstract: An aseptic storage tank includes a draught tube into which food product enters in use. By increasing and decreasing relative pressure in the headpiece of the tube the contents in the tube are forced into and out of the tank to keep the food product therein in motion.

Abstract: An automatic food cooker machine having a plurality of food product carriers attached to an endless conveyor. The food carriers are attached and detached from the conveyor at opposite ends of the cooker. A plate is provided between the heat source and conveyor to catch grease and other debris falling from the food products. A plurality of restraining bars extend across the plate in one embodiment to minimize buckling of the plate when heated.

Abstract: A multi-product meat processing assembly (10) of the type for smoking meat includes a plurality of sequentially adjacent chambers (12,14,16,18,20,22) and trolley assemblies (26) for carrying meats hung from racks (24) through the chambers. An indexing mechanism (54) positions the racks (24) at predetermined positions within each of the chambers. The assembly (10) also includes telescoping doorways (74) separating the chambers. The assembly (10) further includes a reversible fan (132) for moving air in two directions through each of the chambers.

Abstract: An apparatus is provided for uniformly and rapidly heating, pasteurizing and/or sterilizing food products which comprises a conveyor on which the food products are conveyed and a source of radio-frequency radiation which is directed at the food products. The source is connected to shaped electrodes, the shaping of the electrodes and their spacing from the food product being selected in dependence upon the configuration and irradiation required of the product being treated. The food product may be a pre-cooked meal comprising a plurality of constituents and the electrode is then shaped to take into account the geometry of the different constituents and in combination with the spacing of the electrode from the product, takes the heating requirements of the individual components into account.

Abstract: A shrimp cooking apparatus has a frame having a motor driven endless belt conveyor with a porous endless belt supported to the frame. A housing covers a portion of the porous endless belt and is supported on the frame and has an entrance thereinto and an exit therefrom. A steam pipe is connected to a source of steam at one end thereof and to a plurality of steam manifolds connected beneath the surface of the porous endless conveyor belt. Each of the manifolds has a plurality of openings therein to release steam directly under the porous endless belt to thereby apply heat and pressure to the shrimp on the endless belt in the housing. A solenoid valve is connected to each steam manifold to control the release of steam from the manifold and sensors are placed in the housing for sensing heat in the housing.

Abstract: The invention relates to an apparatus for the continuous sterilization of foodstuffs arranged in particular in containers, comprising chambers for heating, sterilization and cooling, with introduction of steam or water vapor into at least one of said chambers and is distinguished in that the chambers equipped with endlessly revolving conveyors are separated from each other by separating doors (4) which are each made closable by electric motors (5) and reduction gearing (6), the first preliminary chamber (1) being configured for the preparation, the second chamber (2) for heating up and sterilization in warm water under pressure with heating by means of steam, and the third chamber (3) for cooling in cold water under said pressure and that elevatedly disposed hydrostatic chambers (8; 12) are arranged to ensure a permanently maintained operating pressure.

Abstract: A system for thermally processing a strand of link food products includes structure defining an elongated treatment zone, and hook type conveyor structure for supporting a strand of encased food product links to be thermally treated in a series of depending loops. Each depending loop containing a plurality of links, for movement along a transport path through the treatment zone. The treatment zone is defined by parallel spaced pressure plenum structures, each pressure plenum structure having a vertical side wall and the hook type conveyor structure being disposed between the side walls. Each side wall has an array of generally horizontally extending nozzle tubes that are in communication with its corresponding pressure plenum structure.

Abstract: An improved water seal blancher which utilizes a substantially steam proof chamber to subject a particulate food product to a continuous, controlled temperature treatment in steam, and which utilizes a minimum of moving mechanical parts to transport the food product into and out of the steam chamber, includes a base which is adapted to contain a conveyor apparatus for conveying food product through the steam, a cover which effectively closes the tank to form a steam-tight chamber, a feed tank intake at the feed end for receiving the food product into entraining water, and a pump which pumps the water and entrained food product into the steam chamber to a dewaterer which both separates the food product from the water, and forms a water seal which prevents steam within the steam chamber from escaping through the dewaterer and pump.

Abstract: An automatic and continuous rice cooking system comprises a spiral rotary steam vessel with an elongated steam jacket having a semi-circular bottom and housing a screw conveyer, and a steam tunnel passage provided with a mesh conveyer connected to the outlet port of the vessel at its terminal end via a duct. As raw rice is charged inside the steam vessel from one end of the steam vessel, the rice is gradually steamed as it is conveyed by the screw conveyer toward the other end, during which time the rice is subjected to a steaming process in which starch is released from the rice, a gelatinization process in which the starch is gelatinized, and an adsorption process in which the gelatinized starch is adsorbed by the rice grains.

Abstract: A food preparation oven includes an enclosure defining a chamber for receiving a food product therein. A heater and a fan are provided for heating and recirculating the air within the chamber. A foraminous wire mesh conveyor loop passes through the chamber for supporting and transporting a food product in and through the chamber. A plate having an upper infra-red radiant emissive surface is disposed within the conveyor belt loop. A plurality of lower duct fingers located below the conveyor belt loop communicate with the outlet of the air recirculating fan and are configured for directing columnated jets of hot air upwardly through the lower loop portion of the conveyor belt loop such that the hot air impinges on the lower surface of the radiant plate. After heating the radiant plate the hot air passes around the edges thereof and enters a plurality of upper return duct fingers disposed above the coveyor belt loop. The upper return duct fingers area in communication with the inlet of the air recirculating fan.

Abstract: A sterilizing method for treatment of fresh fruits and an apparatus used for the method that allow a significant reduction of steam consuption and of fruit sterilization cost is disclosed.The present invention is characterized by that extermination of vermin eggs and sterilization and disinfection of fresh fruits is conducted without deteriorating the freshness of the fruits to be treated by irradiating far infrared rays on the fruits to preheat the cores of the fruits to a predetermined temperature and then by maintaining the fruit cores at a predetermined temperature for a predetermined period of time in saturated steam.

Abstract: The apparatus comprises a primary steaming unit for exposing rice being conveyed on a first conveyor to steam, a water tank for immersing rice discharged from the first conveyor in hot water, a second conveyor for conveying rice discharged from the water tank, and a secondary steaming unit for exposing rice being conveyed on the second conveyor to steam.Above an inlet end of the second conveyor, a space is formed, which is free from intrusion of steam from the secondary steaming unit. A seasoning liquid feeder is disposed in the space for supplying a season liquid such as salt, shoyu, sake, vinegar to rice. An ingredient feeder for supplying vegetables, meat, fish and so on to rice is disposed in or near the space.

Abstract: An air impingement tunnel oven is provided for very rapidly and evenly cooking food items carried horizontally through the tunnel on a suitable conveying mechanism. The oven is provided with upper and lower plenum ducts which are positioned in a vertically spaced relationship within the tunnel so that food items traversing the tunnel pass between them. Vertically facing wall portions of the plenum ducts have cross-sections which are defined by alternate series of generally V-shaped ridges which respectively project toward and away from the interior of their plenum ducts and extend generally perpendicular to the direction of food item travel within the tunnel. A series of rectangular air slots are formed in apex portions of the ridges which project away from their plenum duct interiors. Separate fans are utilized to supply heated tunnel air into the plenums in a direction generally parallel to the ridges therein, the ridges functioning to facilitate even air distribution to the air slots.

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.

Abstract: A method for plasticing nuts, such as almonds and the like, includes the steps of heating a mass or bulk of nuts in a dry atmosphere to a uniform temperature as they are being conveyed, and moisturing the nuts to a preselected moisture content as they are being conveyed. The method further includes at least partially or semi-fluidizing the mass of nuts as they are being heated and moisturized. The method also includes heating the moisturized nuts to dry the skins of the nuts. An apparatus for plasticizing nuts, such as almonds and the like, includes a vibrating housing along which the nuts are conveyed in mass from one end to the other end thereof. The housing includes a perforated deck plate over which the mass of nuts move and defining an air chamber below the deck plate. The air chamber is divided into three plenums along the length of the housing.

Abstract: An apparatus for swelling and drying foods under reduced pressure in which the apparatus comprises a reduced pressure treating chamber connected to a vacuum pump directly or through a reservoir tank, a drying chamber having a pressure reducing means, a heating means and a conveying means, and an outlet chamber having a pressure reducing means and in which said reduced pressure treating chamber, said drying chamber and said outlet chamber are continuously arranged in this order.

Abstract: In an installation for the continuous heat treatment of foodstuffs, it is suggested to subdivide the installation through the use of a series of separate containers for receiving an aqueous heat carrier, the sections formed by these separate containers being traversed successively by a conveyor for the material to be processed. These containers can be connected with each other in a variable manner with regard to the fluid conduction. The thus variable through-flow system makes it possible to take account in an optimum manner of the product-related nutrition-physiological and sensory requirements, while simultaneously the operating costs of the process can be minimized.

Abstract: A food preparation oven comprising a plurality of radiant panel ducts which include apertures for directing streams of heated air toward a food product within the heating chamber. The radiant panels are made of highly thermal conductive aluminum and the outer surfaces thereof facing the food product are of a black color so as to radiate infrared energy toward the food product.

Abstract: An apparatus for irradiating a foodstuff with ultraviolet energy comprising a transport unit for receiving foodstuff at a first location and for transporting the foodstuff in a relatively spread out condition along a path to a second location. The foodstuff passes through a substantially enclosed housing wherein the foodstuff is exposed to a flux of ultraviolet radiation from a plurality of germicidal lamps. The transport unit includes a shaker table within the housing sloping downwardly from the entrance opening of the housing for agitating the foodstuff so that the foodstuff turns over and exposes its entire surface to the flux of radiation as it travels through the housing.

Abstract: A universal sterilizer for processing products packages in a wide variety of types and shapes of containers. Fluids for sterilizing and cooling products in the containers are directed horizontally toward the sides of the containers to provide uniform processing of the products. This can be used with either batch process of products or used in a continuous type sterilizers. Small quantities of water can be pumped around the system to reduce cost of operation.

Abstract: A food preparation apparatus including a cooking chamber having a pair of openings in two opposite facing walls thereof. A conveyor extends through the side wall openings in the chamber for conveying a food product through the chamber. First and second pairs of impingement finger ducts are provided for forming a plurality of columnated air jets and for impinging the jets against discreet points of a food product supported on the conveyor. A first one of each of said pairs of finger ducts is disposed above the conveyor and a second one of each of said pairs of finger ducts is disposed below the conveyor. First and second plenums, each of which has a fan respectively associated therewith, supply air to the finger ducts. A single burner is associated with the plenums for simultaneously supplying thermal energy to both plenums. The burner includes a first adjustable baffle for apportioning the thermal energy between the two plenums.

Abstract: Impingement heating or cooling apparatus that employs an axial flow fan, a plenum, collector and a columnating assembly for directing jets of a temperature controlled gas against the surface of a food product. Means for contacting a first layer of food products with impinging jets of a temperature controlled gas and for simultaneously contacting a second layer of food products with an alternating, convective flow of a temperature controlled gas is also provided.

Abstract: An apparatus for blanching and cooling vegetable products comprises a perforated product conveyor belt having an upper belt run which extends and travels through a treatment tunnel defined in a casing of the apparatus. A layer of vegetable product is transported on the upper belt run through successive treatment zones defined in the treatment tunnel. The treatment zones are provided with arrangements of spray nozzles which are located to spray liquid onto the upper belt run and the layer of product thereon. The nozzle arrangement comprises upper nozzle units adapted to spray liquid on the top surface of the product layer, and may also include lower nozzle units adapted to spray liquid onto the underside of the perforated upper belt run. In a blanching zone, the product layer is sprayed with a blanching liquid which is recirculated and maintained at a desired blanching temperature. The blanching zone is followed by a cooling zone in which the product layer is cooled by spraying a cooling liquid thereon.

Abstract: The disclosed sterilizing apparatus makes use of mobile cars containing a quantity of packages. The cars are continuously intermittently advanced to a package loading position, to an inlet lock where pressurizing and preheating of the car and its contents occur, to a sterilizing chamber for a sufficient period of time to effect sterilization, to a discharge lock that depressurizes and partially cools the car and its contents, to an atmospheric cooling station, to a water discharge station and then to a package unloading station.

Abstract: A processing chamber for processing products and having different processing conditions in different chamber zones, a single continuous conveyor extending through the chamber from one end to the other, unit supports supportable on the conveyor for moving units from one end to the other, a first unit movement system to move units through the chamber at a predetermined first speed, a second unit movement system for moving units through the chamber at a predetermined second speed, engagement devices interengageable between the unit supports and the first movement system, or the second movement system, selectively, and a control to control the first and second movement system for selective timed operation.

Abstract: A steamer in a steam circulation system can steam goods being transferred by a conveyor. A steam-jetting pipe is placed under the conveyor, a steam-sucking pipe is placed above the conveyor and an ejector condenser is placed on the way of primary steam heading for the steam-jetting pipe, provided the steam-sucking pipe is connected to the ejector condenser in order to feed back spent steam. A jet of fresh steam ascends in a walled room so as to steam goods on the conveyor and spent steam having increased humidity is sucked to return to the ejector condenser. Primary steam passing through the ejector condenser absorbs spent steam collected by the steam-sucking pipe so as to adjust the moisture content. Since spent steam is recovered and re-used, energy and consumption of primary steam are saved greatly, which can result in a wide cost reduction.

Abstract: A processing system for batches of different products in the same conditions, and having chamber means having zones, air circulation for each zone, and tempering for tempering the air zones, to produce uniform conditions within each zone, first and second separate side by side conveyors passing through the chamber, batch supports movable on respective first and second conveyors, for carrying batches of compatible products, conveyor movement for moving said separate batch supports at different speeds, and different timings, to procure different transit and dwell times of different products within the same zones of the chamber, and, control means connected to the conveyor.

Abstract: An improved apparatus and method for heating food products by forced air convection are disclosed. The apparatus comprises a tunnel heater having a tunnel-like cavity through which food products to be heated are conveyed. Air is drawn from within the tunnel cavity by a circulating blower arrangement, with air flow directed against the food products through upper and lower foraminous plates disposed above and below and adjacent to the tunnel cavity. Aerodynamically efficient ducting of the circulating air is provided by scroll-shaped passages positioned in association with the blower arrangement, and venturi-like passages positioned upstream of the foraminous upper and lower plates. A conveyor is provided for automatically advancing food products through the tunnel cavity. Air curtains are provided at either end of conveyor to isolate the cavity so that heating of the food products takes place in an efficient and controlled manner.

Abstract: A combined heat shield and steam distributor for a cooking oven, adapted to be located in the oven between a flame producing combustion unit in the oven and a movable food product conveyor, to aid in protecting food product on the conveyor from generally direct exposure to flame, with such shielding and distributor means also providing for distribution of steam into the cooking chamber for intermixing with the gaseous cooking medium of the oven.

Abstract: Continuous process apparatus and method for treating food products with ozone gas, primarily for sterilization. The food products, which may be delicate vegetable products such as potato chips, dehydrated onions and other dehydrated vegetables, are continuously conveyed through a treatment zone filled with ozone, and oxygen that is a by-product of the ozone treatment, and also air unavoidably entering the treatment zone with the food products, are gravity separated from the ozone in a separation zone located above the treatment zone.

Abstract: Apparatus for conditioning wafers, such as wafer sheets, flat wafers, low hollow wafers and the like comprises an insulated conditioning chamber, which is closed except for a feed opening and a discharge opening, a revolving conveyor, which extends in the conditioning chamber adjacent to the feed opening and the discharge opening and is provided with successive compartments for receiving wafers, and air-guiding passages, which extend along the path of the compartments and are connected to an air-conditioning plant, which is preferably disposed outside the conditioning chamber. The clearance between the supporting elements which have been moved or swung toward each other is substantially one to 5 times, preferably 1.1 to two times, the wall thickness of a flat wafer or once to twice the height of a low hollow wafer. At least one of the two supporting elements rises above the received wafer at least with a projecting portion.

Abstract: An improved apparatus and method for heating food products by forced air convection are disclosed. The apparatus comprises a tunnel heater having a tunnel-like cavity through which food products to be heated are conveyed. Air is drawn from within the tunnel cavity by a circulating blower arrangement, with air flow directed against the food products through upper and lower foraminous plates disposed above and below and adjacent to the tunnel cavity. Aerodynamically efficient ducting of the circulating air is provided by scroll-shaped passages positioned in association with the blower arrangement, and venturi-like passages positioned upstream of the foraminous upper and lower plates. A conveyor is provided for automatically advancing food products through the tunnel cavity, with heating of the food products taking place in an efficient and readily controlled manner.

Abstract: An oven-broiler of the humpback type includes a tunnel-form cooking chamber and a conveyor extending through it for conveying food products through the chamber for cooking of the products by emission of infrared radiation form the walls of the tunnel. An entrance and an exit are located at opposite ends of the chamber for continuous ingress and egress of the food products, with both entrance and exit being at a level lower than the chamber floor for causing the chamber to entrap a heated, oxygen-starved atmosphere in which flaming of the food products cannot freely occur. An elongated aperture extends along the bottom of the chamber for communication between the chamber and the external atmosphere. A control body, which may take one of different forms such as tubular, plate-form, or perforate, extends along the length of the aperture for controlling communication through the aperture.