Abstract: An assembly for steam heating or cooking given food products, particularly hot dogs and buns, is disclosed herein along with its method of operation. The assembly includes a housing having at least one internal cooking chamber, a chamber inlet door a vertically lower chamber outlet door and a downhill ramp extending between the two doors within the chamber. The ramp serves to support one or more food supporting trays successively placed in the chamber while the latter is maintained at a preset temperature by introducing steam therein in a controlled fashion. All of the trays within the chamber move down the ramp one at a time, toward the exit door and are removed from the chamber, again one at a time, in the order in which they were placed therein. This assures that one tray does not remain in the chamber too long while another is taken out too soon.

Abstract: A rotatably supported pressure vessel is disclosed for treating product under high pressure. A pressure medium is supplied to the pressure vessel through two separate supply conducts feeding the pressure medium under different pressures. When supplying the pressure medium to the pressure vessel, in a first step the pressure medium is supplied under lower pressure. During this step, the pressure within the pressure vessel is monitored. When a predetermined pressure is reached indicating that the feed opening of the pressure vessel is completely closed by an associated cover, the pressure medium is supplied under high pressure. The pressure medium source may either comprise a high pressure supply and a lower pressure supply, or two separate supply conducts of substantially different cross-sectional areas are provided to provide different pressure differentials.

Abstract: Apparatus for concentrating fruits which preserves the original coloration and freshness of flavor and retains the structural integrity of the fruit for subsequent preserving or canning operations. The apparatus consists of a first high vacuum chamber means heating the chamber to a temperature to maintain the fruit at a temperature below the boiling temperature of water at a maintained vacuum and a second vacuum chamber in the form of a rotating cylinder such that the juices in the fruit cells migrate to the surface of the fruit and coat the walls of the cylinder, and means heating the second chamber to a temperature above the boiling point of water at the maintained vacuum to boil off this coating.

Abstract: A food processing unit and method of processing food uses a housing which receives vertically disposed layers of food product. The temperature of the fluid within the housing is controlled to process the food product. A pressurized fluid is supplied into the housing and the fluid within the housing is then induced to circulate by directing a flow of fluid from the pressurized fluid in a substantially horizontal direction through spaces between layers of the food product. The directed fluid flow may be distributed within the housing so that heat transferred in zones from the fluid throughout the layers of food product or the directed fluid may be redirected to flow in those spaces adjacent spaces through which the fluid is initially directed so that the flow of ambient fluid within the housing is induced to circulate around each layer of food product.

Abstract: Directed jets of temperature controlled gaseous fluids are applied to irregularly shaped products, such as food portions, to subject discrete areas of the surface to a very high heat transfer rate and to cause these areas to be passed over surfaces of the product at a proper rate to obtain over-all surface effects such as crisping, browning, searing or freezing.The cooking apparatus comprises a generator adapted to supply microwave energy for heating the interior of a food product in combination with apparatus to direct spaced discrete high velocity jets of heated air to impinge against exterior surfaces of the food product. A conveyor is employed to provide relative motion between each of the sources of heat and the product for averaging cooking through the product by reducing effect of RF standing waves and simultaneously sweeping the jets of air over the product at proper rate to heat all exposed surfaces.

Abstract: Ion treatment of objects, such as edibles, is enhanced.

Abstract: A smoker device including a smoke chamber, a smoke generator mounted to the bottom of the chamber, and a plurality of conveyors positioned to move food through the smoke chamber in an alternating path from an entry opening to an exit opening. The associated ends of successive conveyors have complementary shaped portions to provide for the food to be inverted as it passes from a first conveyor to a second conveyor and to inhibit overlapping or other disarray of the food as it passes from one conveyor to the next.

Abstract: An agglomerization system for intermixing edible ingredients comprising a chamber wherein various different edible ingredients are intermixed with steam, the latter of which is provided into the chamber through one or more manifolds. Such manifolds are horizontally disposed pipes having a plurality of openings for directing the steam in substantially the same direction as the edible dry ingredients are forced into the chamber from a hopper. A movable belt catches the fused ingredients to carry the product out of the agglomerization chamber.

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

Abstract: A bland protein product having a texture and mouth feel simulating animal meat is prepared from a dough-like mixture of proteinaceous material and water. The proteinaceous material can comprise relatively low protein content blends or even single ingredients such as soy flour. The process comprises continuously extruding the protein dough in the form of a relatively thin sheet of semi-rigid protein material into a first confined treating zone while simultaneously subjecting the thin sheet in the extrusion die to externally applied heat to texturize both surfaces of the sheet before it enters into the first confined zone. A stream of heated gas and condensables is introduced into the first confined zone to buoy up, flex and help propel the sheet of surface - texturized protein through the confined zone where additional texturization takes place.

Abstract: Jets of heated gaseous fluid are perpendicularly directed against the surface of a food product, moving relative to said jets, such that the jets impinge against discrete points on said surface, before fluid in the jets is diffused, to wipe away the boundary layer of air and moisture from said discrete points. Heat is thus transferred to the surface of the food product at points upon which the jets impinge thereby increasing the temperature at said points.

Abstract: An installation for treating materials, comprising a tightly closed zone having a gastight inlet- and outlet, a shaking gutter with perforated bottom plate covered by a flexible plate with apertures, the whole being accommodated in the closed zone. The flexible material is able to move from the bottom plate, so that a fluid can pass from below the bottom through the bottom and the flexible plate. A fluid inlet opens below the bottom.The shaking gutter has a frequency of 200 to 400 vibrations/minute and an amplitude from 10 to 40 mm.

Abstract: A dough makeup line for the selective mechanized production of different kinds of bread such as long bread and flat bread, the makeup line including a dough divider, a dough piece rounder, a proofer, and, as part of the proofer, a switchable dough piece delivery device cooperating with two parallel longitudinal dough molding lines equipped with molding stations for different bread shapes, the longitudinal dough molding lines leading to a transverse dough molding line, from where the molded dough pieces are transferred onto baking palettes. Special transfer conveyors are employed in connection with the makeup of thin, large dough pieces.

Abstract: An apparatus for proofing lumps of dough has an endless conveyor. A series of first cups are mounted on one side of the conveyor for transporting lumps of dough and series of second cups are mounted on the opposite side of the conveyor of transporting lumps of dough. The second cups are spaced from the first cups, and the first and second cups have the conveyor disposed therebetween. Also, the first and second cups are staggered relative to each other so that the distance between each first cup and an adjacent second cup is equal to the distance between that second cup and the next first cup along the conveyor. Lumps of dough are loaded into the first and second cups and, after having been transported, are discharged from the first and second cups. The endless conveyor and the first and second cups are contained in an enclosure in which a proofing environment for the lumps of dough is provided.

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 rack construction for use with meat which has been injected with curing solution and which is to be smoked comprising a frame, spring-like brackets on said frame for supporting shelves in either a horizontal meat supporting position or a relatively vertical washing and storage position, pan means on said frame in underlying relationship to said shelves for collecting curing and other solution which drains from meat on said shelves, and pivot means mounting said pans for movement between a horizontal solution-collecting position and a vertical pan-washing position.

Abstract: A process and apparatus for sterilizing loose material, such as flour, cocoa, feedstuffs, fillers for cosmetics and pharmaceuticals, and mould cultures, by means of sterilizing agents, such as superheated steam. The process is a two stage process. In the first stage the loose material is vigorously mixed with the sterilizing agent by means of a mechanical agitator, whilst being brought to the sterilization temperature. In the second stage the loose material is allowed to remain virtually stationary for a predetermined length of time at the sterilization temperature.

Abstract: A continuous conveyer-type blanching apparatus utilizing steam as the blanching medium having a conveyer belt for transporting produce through a blanching chamber in which a plurality of venturi nozzles directs a mixture of high pressure supply steam and recycled chamber steam at the produce, the chamber steam being drawn from the blanching chamber into ports in the venturi nozzles by a low venturi pressure created by the high velocity of the exiting supply steam, the chamber steam being continuously recycled until it dissipates becoming a condensate which is utilized to heat presoaking water for the produce before it enters the blanching chamber.

Abstract: A sandwich bin for fast food restaurant service. The sandwich bin provides always open front and rear service openings and air curtains for each of the service openings. The air in the air curtains is recycled through chambers at the sides of the sandwich bin to beneath the floor from where it is recirculated through ducts and over heaters to be discharged through air curtain forming nozzles. The turbulence in the sandwich bin is at a minimum, thereby providing an atmosphere in which sandwiches will remain hot and moist, without significant drying.

Abstract: An apparatus for cooking fruit and the like products includes a tank or cooking chamber disposed for receiving a quantity of such products and a quantity of water sufficient to cover the products therein and sufficient enough to create the necessary back pressure for a hydraulic head and sufficient enough to provide an adequate medium for agitation. Steam is supplied to the lower portion of the tank to raise the temperature of the water to a cooking temperature of the products submerged therein, which temperature may be the boiling point of water. Steam or moisture laden vapor which escapes to an upper surface of the body of water is recirculated under pressure to a lower portion of the tank, such that it will be redirected into the cooking area. Such recirculation is performed by a conduit and a blower or pump mounted in the path of the conduit. The conduit has an inlet above the level of the water in the tank and an outlet below the level of the water adjacent a bottom wall of the tank.