Abstract: A sandwich cookie dipper for dipping sandwich cookies in milk includes a handle, a cookie cradle and a transition element that interconnects to and sets off the cookie cradle from the handle. The cookie cradle comprises a thin, resilient rod-like member configured to substantially conform to a part of an outer circumference of a crème layer sandwiched between two disk-like cookie members of a sandwich cookie. The sandwich cookie secured thereby is less likely to dislodge as it is dipped and brought to the cookie eater's mouth.

Abstract: An apparatus for thawing frozen food items includes an enclosure having a top wall, a bottom wall, and a side wall extending between the top and bottom walls and defining a thawing chamber. One of the walls includes an access opening to the thawing chamber. A closure associated with the enclosure is movable between opened and closed positions wherein the thawing chamber is accessible through the access opening when in the opened position and the closure covers the access opening when in the closed position. A showerhead is adapted to discharge a shower of water onto frozen food items held by the receptacle.

Abstract: A machine and method operable to mass produce batches of dough in selectable, discrete and customizable batches and control the temperature of the dough under various environmental conditions is provided. The machine and method adjusts the temperature of the water introduced into a batch of dough in order to make a batch of dough having a predetermined temperature. Specifically, the machine includes a controller operable to adjust the temperature of the water based upon first law of thermodynamics to produce a batch of dough having a predetermined temperature. The machine includes a bowl for containing dough ingredients, a water source operable to selectively introduce water with the dough ingredients, a controller, and a water temperature controlling apparatus. The controller actuates the water temperature controlling apparatus to change the temperature of the water introduced into the bowl so as to form a batch of dough having a predetermined temperature.

Abstract: Method of treating a large number of meat products, in particular slaughtered poultry or parts thereof, in which an additive is added to the meat products. The additives products are supplied to meat products using a conveyor which is designed to feed the meat products sequentially in groups or separately. Each meat product or each group of meat products are subjected to an additive-adding treatment which is adapted to the corresponding product or to the corresponding group of meant products.

Abstract: The present invention relates to a system for pasteurization thermal treatment of foodstuffs, particularly leaf products, comprised of means for loading the product to be subjected to treatment and means for discharging the treated product. The system is comprised of a first treatment section in which the product to be subjected to treatment is conveyed by the loading means and wherein the first treatment section heats the product by a treatment fluid, so as to reduce starting concentration of thermo sensitive bacterial flora present in the same. A second treatment section is provided in cascade with the first treatment section. The second treatment section cools the product by the treatment fluid, so as to stop growing of residual bacterial flora present.

Abstract: A portable container is described for use in consuming a mixture of cereal and milk. The container includes an open-top receptacle divided into a cereal side and a milk side by an angled divider wall that includes an opening to permit milk to flow between the receptacle's cereal and milk sides, and a lid with a discharge opening in communication with the receptacle cereal side. A spoon-shaped mouthpiece is attached to the outer surface of the lid along the inner side of the discharge opening. In use, cereal and milk are mixed together in the receptacle with the wetted cereal being held on the cereal side of the divider wall. When the container is tilted, excess milk flows to the milk side of the receptacle and wetted cereal slides along the divider wall through the discharge opening and onto the mouthpiece for consumption.

Abstract: A dual deposit stencil apparatus for discharging filler materials onto parallel lanes of base cakes comprises a stencil tube having two inlet openings, one communicating with a source of first filler material, and the other communicating with a source of second filler material. The stencil tube has four discharge openings therein. A stencil carried on the stencil tube has pairs of openings therein for receiving two filler materials. Provided in the stencil tube are a first shutoff valve and a second shutoff valve. First and second actuating mechanisms control the shut off valves and are coordinated to simultaneously provide first and second filler material to each pair of openings in the stencil. A wire mechanism cooperates with the stencil for simultaneously removing the first and second filler materials from each pair of openings.

Abstract: A continuous cooker having a conveyor capable of repositioning product and cleaning itself of debris and a method for its operation. The cooker includes a conveyor that transports food atop a conveyor belt to a cooking chamber. Upper and lower diverting rollers guide the belt along an S-shaped product-repositioning path segment. The lower diverting roller is rotated at a speed different from the speed of the conveyor belt to cause the belt to slip on the roller's periphery, which effects a scraping action against the conveying side of the belt to dislodge debris.

Abstract: A by-pass control system for a meat injection system has a variable speed pump that transports fluid to a meat injection machine. Excess fluid is transported to a by-pass control valve. The valve has a moveable piston disposed therein that separates the valve into a fluid chamber and an air chamber. The piston moves back and forth based on the relationship between fluid pressure and air pressure. Sensors are disposed within or through the lid or the valve to sense the position of the piston. A controller is connected to the sensors and the variable speed pump and adjusts the speed of the pump based on the position of the piston.

Abstract: A foaming device for a drink including a housing defining an internal volume for housing secondary liquid and a source of foaming gas. A nozzle communicates between the internal volume and an exterior of the housing and a plug seals the nozzle so as to prevent communication between the internal volume and the exterior of the housing. By releasing the plug, the secondary liquid can be released into the drink such that the foaming gas forms bubbles of secondary liquid in the drink and proteins/constituents within one or both of the primary liquid and the secondary liquid denature so as to create a stable foam.

Abstract: An automatic bread maker comprises a container in which bread ingredients are fed; a body for accommodating the container; a control unit for carrying out bread-making steps in a state in which the container is accommodated in the body; and a rise detector for detecting that dough has risen to a prescribed height from an upper surface of the container in a state in which the container is accommodated in the body.

Abstract: A process and apparatus for preparing a surface coating composition for an animal food. The process involves combining, in-line along a food processing line, liquid fat and a dry additive to provide a liquid fat-dry additive composition, which then is combined with a liquid additive to provide a surface coating composition. The composition is coated on the food.

Abstract: An apparatus for producing tofu coagulant, comprising: a liquid food oil pumping pathway H1 from a liquid food oil tank T1 by a metering pump P1; a mineral salt solution pumping pathway H2 from a mineral salt solution tank T2 by another metering pump P2; an emulsion dispersion machine M1 for stirring the liquid food oil with the mineral salt solution to an emulsification phase; wherein the liquid food oil pumping pathway H1 is connected with the mineral salt solution pumping pathway H2, and the mineral salt solution is added predetermined ratio for producing the tofu coagulant, wherein the water phase and the oil phase are stirred and mixed to W/O type (water in oil type) emulsion (without emulsifier).

Abstract: An automatic basting apparatus is provided. The apparatus has a base that defines a cavity. A basting fluid dispensing member is present and defines a passageway in communication with the cavity. The basting fluid dispensing member is rigid. The basting fluid dispensing member is configured for dispensing basting fluid out of an outlet of the passageway at an end of the basting fluid dispensing member. The outlet is oriented to have a component in both the horizontal direction and vertical direction.

Abstract: A composite machine for drying dishes and cleaning vegetables and fruits includes a dish-drying body, an ozone generator, a cover and a switching element. The cover selectively covers the dishes or allows the vegetables and fruits to be received therein. The switching element is switchable to be electrically connected to the dish-drying body or the ozone generator. The dish-drying body generates hot air to dry the dishes when the switching element is electrically connected to the dish-drying body. The ozone generator generates ozone to clean the vegetables and fruits when the switching element is electrically connected to the ozone generator. With this arrangement, the operation of drying dishes or cleaning vegetables and fruits can be executed as demands. Thus, the utility rate of the machine is increased and the space can be used more effectively. As a result, the cost is reduced and the maintenance is easy.

Abstract: A flavor infusion device for roasting poultry, such as chicken, comprising an elongated metal member having an attachment means at one end for attachment to a sidewall of a roasting pan, a radiused bent portion extending upwardly from the attachment means, and a horizontal arm portion extending from the radiused bent portion in a substantially horizontal orientation relative to the roasting pan to support an open cavity of the poultry, said horizontal arm portion having a flavor cup associated therewith for receiving an infusion flavoring liquid therein. A method of roasting poultry comprising the steps of providing a flavor infusion device, attaching the device to a sidewall of a roasting pan, placing an infusion liquid in the cup, mounting the poultry on the horizontal arm of the device, preferably in a breast-down orientation, and roasting the poultry.

Abstract: An intervention system for treating a food product in a food conditioner. The system comprises a tank that receives and buffers an intervention solution from a mixing system, a pump that receives the intervention solution from the tank and pressurizes the intervention solution to output a pressurized intervention solution, a flow monitor that receives the pressurized intervention solution from the pump and monitors a predetermined characteristic of the pressurized intervention solution, a first applicator that receives a first portion of the pressurized intervention solution from the flow monitor and ejects a first mist in the direction of the food product, and a second applicator that receives a second portion of the pressurized intervention solution from the flow monitor and ejects a second mist in the direction of the food product.

Abstract: The present disclosure relates to a method of producing aerated food products comprising the steps of introducing gas through at least one porous diffuser into a stream of food process medium so as to obtain a gas/food mixture and subjecting said gas/food process medium mixture to a blending operation in a static mixer. It also relates to products obtainable by this method.

Abstract: A system providing for on-site reclamation and re-use of reclaimed antimicrobial solution includes a dispenser, at least one receptacle, piping, and at least one pump. The dispenser sprays antimicrobial solution toward moving raw food products. Unspent antimicrobial solution that did not contact the moving raw food products and rebound antimicrobial solution that did contact the raw food products combine to form a reclaimed antimicrobial solution. The reclaimed antimicrobial solution is collected in the receptacle and is pumped through the piping to a location for reuse.

Abstract: A system and method for reducing microbial populations on food products in a food processing facility. One embodiment provides a combination of interventions including a liquid antimicrobial treatment station that wets a food product with an antimicrobial solution containing at least one antimicrobial agent and a gaseous antimicrobial treatment station that generates and exposes the wetted food product to advanced oxidative gaseous environment. A transport system is provided for transporting the food product between the first and second treatment stations. In one embodiment, the advanced oxidative gases may be generated by plurality of photohydroionization cells. In one embodiment, the system and method may be used in a meat processing facility.

Abstract: A food glazing system for automatically applying a glaze to an edible object. An inclined heatable surface is disposed in the path of sugar dispensed from a sugar dispenser and is positioned to heat the sugar enroute to an edible object to be glazed.

Abstract: The process and apparatus of the present invention is directed to an auger system that continuously sanitizes transported food products prior to processing and consumption. The auger system is designed to increase and enhance the surface and sub-surface area exposure of a transported food product to a liquid and/or gaseous sanitizing material. The auger system includes specialized flights and attachments for the agitation and/or turning of the transported food product to affect the sanitizing process by exposing a substantial portion of the surface of the transported food product to the liquid and/or gaseous sanitizing material.

Abstract: An air-lift dryer for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, is provided. The air-lift dryer has an enclosed drying chamber with diverging interior sidewalls that define an intermediate interior space having a cross-sectional area that increases as the diverging interior sidewalls extend away from a lower portion toward an upper portion.

Abstract: A continuous flow pressurized cooker/blancher cooks a food product by continuously transporting the product on a conveyor system and by forcing steam through or over the surface of the food product. The food product to be cooked may be, but is not limited to, seafood and preferably crustaceans. The cooker/blancher includes an exterior pressurized housing, an infeed weigh hopper, an infeed and an outfeed transfer device, and an internal conveyor system. Each transfer device comprises an internal and an external transfer chamber. A pressure assembly forces steam into the exterior pressurized housing while the transfer device is adapted to maintain a selected pressurized environment.

Abstract: The present invention relates to a fermentation apparatus comprising a storage compartment which is formed with an accommodating space for storing food and at least one of a heating part and a cooling part to ferment the food in the storage compartment, further comprising a sensor to sense a fermentation level of the food; an input part comprising a memory button allowing to memorize the fermentation level in a state that the food is fermented to an extent that a user wants to memorize; and a controller to control operation of at least one of the heating part and the cooling part, and store a fermentation value from the sensor as a custom fermentation value if the memory button is selected. Thus, the present invention provides a fermentation apparatus for customizing a fermentation level and a method thereof, which memorizes a desired fermentation level and repeatedly provides food at a desired fermentation level by selecting a memorized fermentation level.

Abstract: The invention is directed to an apparatus and process for marinating foodstuffs in a short period of time. The apparatus includes a food holding container, a base and a shaft for transmitting ultrasonic mechanical vibrations from a source of ultrasonic vibrations in communication with a base, thereby tenderizing and imparting flavor to the foodstuffs. In addition to the ultrasonic vibrations, the apparatus can include a marinade injection system that injects marinade into the meat prior to being subjected to the ultrasonic vibrations.

Abstract: Methods, apparatuses, and systems for removing the peels/skins from agricultural produce, such as fruits and vegetables, are disclosed. The peel and/or the connection between the peel and the flesh of the produce can be at least partially destroyed by a caustic fluid and/or steam. Once the peel has been sufficiently loosened from the flesh, forced air may be applied to the surface of the produce to remove the loosened peel and any residual caustic fluid. Using air to remove the loosened peel instead of the conventional use of water significantly reduces the freshwater requirements and substantially reduces the quantity of wastewater discharge with very low concentration of contaminants. The peels, caustic fluid, and water can be collected and separated, after which the peels can be neutralized and fed to livestock, used as fertilizer, or used for pectin production, and the caustic fluid and residual water can recycled into the system.

Abstract: A system and method are provided for processing a food product by reducing a temperature of the food product to retain ingredients within the food product and adapt the food product for retaining deformation to a select shape; and pressing the food product to the select shape, wherein the shape of the food product and the ingredients therein are retained for subsequent processing.

Abstract: An apparatus for and method of steam treatment of fodder, for example animal fodder which is typically in baled form. The purpose of steam treating is to kill mesophilic and thermophilic mould spores that are either attached to the fodder or detach when disturbed and become airborne. These airborne particles are associated with respiratory problems, infections and allergies to livestock as well as humans. The apparatus for steam treating fodder comprises at least one steam distribution manifold, which has a plurality of lances adapted to penetrate a bale of fodder so that steam is supplied to the interior volume of the fodder.

Abstract: A process for conducting cleaning operations at predetermined time intervals in a chamber or container of a fluid-receiving device of a foodstuff-processing apparatus first comprises receiving a first fluid in the chamber or container. Then, first and second degrees of cleaning are determined at first and second moments in time, respectively. Then, a first difference between the first and second degrees of cleaning is determined. In a first case, in which the second degree of cleaning lies below a first limit value, the action duration of the at least one cleaning agent during at least one subsequent cleaning operation is set depending on the first degree of cleaning. In a second case, in which the second degree of cleaning lies above the first limit value, a greater amount of cleaning agent is supplied and/or the time interval between two subsequent, successive cleaning operations is shortened.

Abstract: A process for preparing a functional material by heat-treating a skin portion of poultry to carry out deoiling and defatting and to concentrate and pasteurize human-type sphingomyelin and plasmalogen-type glycerophospholipid contained in said skin portion, said heat-treatment comprising the steps of (A) continuously injecting hot water heated to 100° C. or higher and/or steam into a heating chamber of a semi-sealed space having said temperature or higher, to generate water microdroplets and moist hot steam, (B) replacing air in said heating chamber with said water microdroplets and moist hot steam, to fill a gas component (gaseous water) that has a composition having a relative humidity of 95% or more and an oxygen concentration of 0.2% by volume or less and that is maintained in a temperature range of 100 to 115° C.

Abstract: The present application describes a produce wash system for dispersing carbon dioxide into a liquid medium which includes a container containing carbon dioxide gas which is connected to another container or pipe capable of containing a liquid medium so that the gas from the first container is capable of being dispersed into the liquid medium of the second container or pipe.

Abstract: The invention relates to a food cooking installation comprising numerous cooking tanks which are used to receive the food items to be cooked; means of loading/unloading the food items into/from said cooking tanks; and means of conveying, driving and storing liquids, which are used to connect a heated liquid container, a cooled liquid container and a piped water delivery point with the aforementioned cooking tanks. In this way, the tanks can be filled and emptied independently and the food items contained therein can be subjected to successive baths for different periods of time and at different temperatures, at least one of the baths being a cooking bath and the other a cooling bath. According to the Invention, each of the aforementioned cooking tanks comprises at least one lateral opening which is equipped with impervious sealing means and which is used to load/unload the food items using the above-mentioned loading/unloading means.

Abstract: A breading machine has first and second combination battering/breading units positioned in close proximity to each other. Certain features of the invention have utility with machines having only a single battering/breading unit. Each of the combination units has a battering unit for applying a fluent batter to a food product. The battering unit includes a batter reservoir and a battering unit conveyor system for delivering food products from said batter reservoir to a battering unit conveyor discharge section that propels the food product from the battering unit. The combination units also include a breading unit for receiving food product from an associated battering unit. The breading unit includes a breading reservoir and breading unit conveyor system for applying particulate breading to the food product at a breading station by moving breading material from the breading material reservoir and food product coated with the batter to the breading station.

Abstract: Apparatus for treating comestible pieces to prolong freshness having, in series, (I) UV irradiation apparatus to irradiate the produce pieces whilst in a first liquid system as carrier, (II) a first immersion apparatus defined at least in part by a first drag through tube conveyor to receive produce pieces directly or indirectly from step (I) apparatus, to immerse them in a different liquid system, and to discharge produce pieces, and (III) a second immersion apparatus defined at least in part by a second drag through tube conveyor to receive the discharge from the first immersion apparatus and to discharge the produce pieces.

Abstract: The present invention relates to an isostatic press for high pressure treatment of a product having a temperature below 0° C., said isostatic press comprising a pressure chamber adapted to contain a first pressure medium, and a container which is placeable in the pressure chamber. The container which is placeable in the isostatic press is adapted to hold the product and a second pressure medium, the container being closable to keep the first pressure medium separated from fluid communication with the second pressure medium. The container is further provided with a pressure transfer device adapted to transfer pressure from the first pressure medium to the second pressure medium, and a body which is made of a material with low adiabatic heat emission relative to adjoining substances, so that the body from adjoining substances absorbs heat, which is generated by adiabatic temperature rise during the high pressure treatment.

Abstract: A liquid food heating apparatus includes: a steam jet nozzle (36), a nozzle holder (18) to which the steam jet nozzle (36) is attached; a steam feed pipe (17), nozzle coupling means (14a, 14b, 14c) capable of coupling the steam jet nozzle (36) attached to the nozzle holder (18) to the steam feed pipe (17), and nozzle discard means (12b, 12c, 12d, 18c) capable of detaching from the nozzle holder (18) the steam jet nozzle (36) attached to the nozzle holder (18) and discarding the nozzle. The nozzle discard means detaches from the nozzle holder (18) the steam jet nozzle (36) attached to the nozzle holder (18) and discards the nozzle after releasing the coupling between the steam jet nozzle (36) attached to the nozzle holder (18) and the steam feed pipe (17).

Abstract: There is disclosed a dipper to hold a cookie or other material to submerge the cookie or material into milk or other desired liquid. In one embodiment, the dipper includes a perforated top cover, a perforated bottom spoon structure, a handle, and a slide mechanism to open an close the perforated top cover of the dipper.

Abstract: A continuous method and an apparatus for desalting pickles is provided. The method comprises conveying pickles having a certain salt content along a path; spraying water onto the pickles as they are conveyed along the path, wherein the water is provided in an amount sufficient to saturate the pickles and displace a portion of the salt therein; collecting water that drains from the saturated pickles; and measuring salt content of the collected water to monitor the process and determine when the desalting process is complete.

Abstract: A stand alone container for housing dehydrated foodstuff and for use in a foodstuff machine has a continuous sidewall with first and second ends forming a storage area. A piston is complementarily positioned within the sidewall proximate the first end and is slidable with respect to the sidewall. The container contains dehydrated foodstuff located in the storage area and a removable cover positioned proximate the second end. The foodstuff machine includes a machine housing having an access opening for receiving the container having dehydrated foodstuff therein. A hydrating and positioning system moves from a loading position when the container is in the access opening to a hydrating position with the container second end above the first end and then to a transfer position where the first end is positioned above the second end. A liquid dispenser is positioned above the container when the container is in the hydrating position.

Abstract: This invention provides an apparatus and method for processing produce to reduce microorganisms thereon by treating the produce in a treatment chamber. The treatment chamber comprises a produce receiver disposed in the treatment chamber, a means for providing a gas stream comprising chlorine dioxide and a carrier gas into the treatment chamber, a chlorine dioxide sensor in communication with the treatment chamber, and a means for controlling the concentration of chlorine dioxide in the treatment chamber. The method comprises exposing the produce to an atmosphere comprising gaseous chlorine dioxide and a carrier gas in a treatment chamber and can comprise controlling the concentration of chlorine dioxide in the treatment chamber, moving the produce in the treatment chamber during exposure to the gaseous chlorine dioxide, spraying water to remove the gaseous chlorine dioxide, and purging the treatment chamber to remove any residual chlorine dioxide.

Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.

Abstract: A method of preparing hay for feeding to a horse includes placing the hay within the upper compartment of a vessel containing a mesh grid that divides the interior of the vessel into upper and lower compartments, and introducing steam into the lower compartment by means of an atomiser containing a plurality of fins.

Abstract: Systems and methods for antimicrobial injection in a web packaging pasteurization system are provided. A pressurized mixture of pasteurizing medium and at least one antimicrobial agent is applied to the surfaces of a food product. According to a preferred embodiment, the at least one microbial agent is injected into and thereby mixed with the pressurized supply of pasteurizing steam prior to its discharge into a pressurized chamber and application to the food surfaces. Preferably, the mixture is introduced into the pressurized chamber at an inflow rate and vented from the chamber at an outflow rate that is slower than the inflow rate such that the pressure in the chamber increases to increase the temperature of the mixture to an effective temperature for killing bacteria.

Abstract: A marinade container has a base element having an inner surface provided with a plurality of tines which are configured for puncturing holes in a surface of a piece of food product, the base element also having an outer surface, and a lid element having an inner surface provided with a plurality of tines which are configured for puncturing holes in a piece of food product, the lid element and the base element being connectable with one another so as to define an inner space in which a piece of food product can be accommodated and the tines on the inner surface of the base element and on the inner surface of the lid element being configured so that when the piece of food product is accommodated in the inner space the tines of the base element puncture holes in one surface of the piece of food product and the tines of the inner surface of the lid element simultaneously puncture holes in an opposite surface of the piece of food product for increasing a diffusion of marinade into the food product and for thereby

Abstract: The present invention provides a method and an apparatus for the hybrid infusion of solutes, which comprises atmospheric infusion followed by vacuum infusion, into food pieces within a single apparatus. The apparatus comprises an internal conveyor for holding a bed of product to be infused, two retaining walls extending the length of the internal conveyor to contain the bed of product, a mixing mechanism that moves upward and downward at a predetermined velocity and periodicity to immerse floating product and gently mix, and a vacuum port for depressurizing the apparatus for predetermined periods of time during infusion and draining of the infusion solution.

Abstract: A dual damper assembly (44) having rotatable dampers (46, 48) operated in a predetermined relative phase relationship within separate passageways (34, 36) is provided for use with food treatment systems such as a smokehouse (20) in order to control the tendency of the dampers (46, 48) to flutter and thereby alter the desired relative orientation of the dampers (46, 48). The dual damper assembly (44) includes a drive assembly (50) serving to rotate the dampers (46, 48), as well as a brake assembly (52) operably coupled with one of the dampers (46, 48). The brake assembly (52) has a rotatable disc (76) secured to a damper rod extension (58a), with an associated caliper assembly (78) including brake pads (94, 96) engaging disc (76) in order to control damper flutter.

Abstract: The present disclosure is generally directed to systems and methods for applying liquid feed additives to a feed composition. In one embodiment, the system has a spray housing defining a spray chamber located adjacent a mix housing carrying a material composition. The mix housing defines a mix chamber, which contains an actuating device, such as an auger, that moves the material stream through the mix chamber. The mix chamber and spray chamber are in fluid communication. A spray nozzle is coupled to the spray housing and in fluid communication with an air source and liquid additive tank. The spray nozzle sprays a fog of air and liquid additive through the spray chamber and into the mix chamber, which gets deposited on the passing feed stream.

Abstract: A smoker box is disclosed for use in imparting smoked flavor to foods being cooked on a grill or outdoor oven. The smoker box has a tray for holding wood chips or the like and a base for holding the tray in spaced relationship therefrom.

Abstract: An improved, leak resistant, siphoning device that includes an elongated hollow body member, a means for filling and emptying the hollow body member, such as an elastomeric resilient suction bulb and a valve placed between the hollow member and the filling/emptying means. The suction bulb defines a chamber therein, so that when it is squeezed and released it will create suction to direct fluid up through the first open head end into the elongated hollow body member using pressure differential. Squeezing the suction bulb can release the liquid and partial solids held within the elongated hollow body member out of the first open head end. The suction bulb also has an optional opening for venting heated air from the bulb, and a means to selectively close the opening for creating vacuum or pressure required to draw or expel liquid from the tube.