Abstract: A method is described for treating fish flesh with basic and possibly acidic solutions in the form of baths, spraying or injection in order to improve technical and sensory properties in the fish flesh, fish flesh treated by the method and a plant for treating the fish flesh.

Abstract: A cheese process vat is disclosed. The cheese process vat includes an enclosure and a shaft assembly, preferably a shaft assembly having a shaft and a plurality of agitator panels arranged on the shaft. The preferred cheese process vat includes a plurality of rennet solution injection assemblies to inject rennet solution into the contents of the vat such that the rennet solution sufficiently pierces the surface of the fluid contents of the vat so that the rennet solution is mixed and distributed more efficiently.

Abstract: A method and apparatus for reconstituting consumable powder(s) with a liquid to provide a food liquid such as milk, cappuccino-type beverage, or soup with or without froth. The powder is introduced into a container (15) and pre-wetted by an intersecting liquid spray (13a). Further mixing occurs in the container. The container may have additional liquid streams (14a) feeding into the container for increased mixing. This food liquid can then be aspirated by the Venturi effect by steam generation to produce a frothed/aerated food liquid.

Abstract: The invention relates to an apparatus in an infuser for a liquid food product. The infuser is of the type which includes a pressure vessel (1) with an inlet (2) for the product located in its upper region and an outlet (6) for the product located in its lower region. In the product inlet (2) there is a device for dividing the product entering into the pressure vessel (1) into small droplets. The infuser also includes an inlet (8) for steam. The steam inlet (8) is disposed so that steam enters into the upper region of the pressure vessel (1) through a concentric distribution chamber (9). The distribution chamber (9) is defined by the wall (10) of the pressure vessel (1), a guide plate (11) and at least one foraminated plate (12).

Abstract: A needleless injection device and method for injecting a food subject is disclosed in which one or more types of liquid food additive are individually and/or simultaneously delivered to a food subject within a sealed injection chamber or compartment. The needleless injection device and method of the present invention utilizes rapid, high pressure injection bursts to completely and uniformly inject the food subject, allowing different food subjects or different food additives to be sequentially injected in an efficient and instant manner. The needleless injection device and method for injecting minimizes contamination by totally enclosing the injection process within a sealed chamber, and by eliminating the need for the injection nozzles to contact, or be placed immediately adjacent to the food subject.

Abstract: An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first and second streams. The first stream is combined in an atomization zone with the liquid, e.g., acetic acid, to form an atomized mixture of the gas and liquid. This atomized mixture is then contacted with the second gas stream in a mixing zone within a mixing/separation chamber in which the second gas stream vaporizes substantially all of the atomized liquid, and the resulting mixture of gas, vaporized liquid and residual droplets moves to the separation zone of the mixing/separation chamber. In the separation zone, the residual droplets gravitationally separate from the vaporized mixture, and the vaporized mixture free of a substantial amount of residual droplets is removed from the chamber.

Abstract: A baking oven for preparing dough pieces comprises a supply section with an inlet for the supply of dough pieces; a baking chamber and a discharge section with an outlet for the discharge of baked dough pieces. A recirculating-air arrangement comprises a source producing a flow of recirculating air, a recirculating-air heating device and a recirculating-air guiding conduit which is sectionally formed by the baking chamber. A conveyor assembly delivers dough pieces from the inlet to the outlet. To this end, the conveyor assembly comprises a plurality of continuous conveyor belts which pass along deflection pulleys and are disposed one in relation to the other in the baking chamber for transfer by gravity of the dough pieces from one to another of two adjacent continuous conveyor belts. The result is a baking oven in which, during baking, the dough pieces can be moved and spread as uniformly as possible.

Abstract: A method and apparatus for evacuating pockets of injected fluid in meat products involves the structure and use of a machine which has a longitudinal movable conveyor surface on the machine; a fluid injection station on the machine for injecting fluid into a meat product on the conveyor surface; a second station on the machine downstream of the fluid injection station; the second station comprising an assembly for applying compressive pressure to the injected meat and penetrating the meat with a plurality of projecting elements to create a plurality of fluid conduits in the injected meat wherein the compressive pressure will force fluid out of the injected meat through the fluid conduits when the projecting elements penetrate the pockets of fluid.

Abstract: An apparatus, system and method is provided for injecting a fluid additive into a viscous fluid food flow stream. A fluid additive injector device is utilized to inject the fluid additive which has structure to prevent or minimize the amount of fluid additive that contacts or pools along the periphery of the fluid food flow stream. A fluid additive delivery system is provided to deliver equal amounts of fluid additive to a plurality of fluid additive injectors using a single pump without adjustable flow control apparatus.

Abstract: Apparatus and methods for slicing and seasoning meat, such as a ham. In one example, the apparatus includes a blade for slicing meat and a sprayer, such as a nozzle, for providing a stream of liquid seasoning in the direction of the blade during slicing, such that the liquid seasoning is distributed in between each slice substantially throughout the cut of meat. The sprayer may be coupled to a domestic water supply and/or at least one reservoir for holding a liquid seasoning. The apparatus may further include a spiral slicing configuration such that the meat is rotated while it is sliced and seasoned. Angling the blade with respect to the meat advantageously provides an opening in the meat so liquid seasoning may be distributed therein during the slicing process. In other examples, multiple sprayers and/or blades may be used.

Abstract: A batter and breading machine including a bedplate with an upper arm including a tank for food agglutinating, and a second area with a strangling to throw the battered or breaded ingredient of the product. The first and second areas have respective endless bands, driven by a plurality of rolls, to submerge the product in the tank and to take the product with agglutinating under the breaded strangling. The endless bands are driven by a motor with speed variation and each remove, respectively, the excess of breaded and battered agglutinating. The second endless band is fitted on its own chassis that is included in the chassis of the bedplate.

Abstract: A washing installation includes a first washer (3) for washing slices of root vegetable with water, a second washer in the form of a rotating pipe (4) supplied with water at an infeed end for the slices of root vegetable washed during slicing, and a third washer (20) with a foraminated conveyor (16) for an additional washing of the slices of root vegetable discharged from the pipe (4) and conveyance of the same to a hopper. On each side of an intermediate portion (7), the rotating pipe (4) has a portion (6, 8) with increased diameter. The intermediate portion (7) is perforated. A water inlet is arranged in the portion (8) with increased diameter after the intermediate portion (7) for replacing the washing water flowing out of the perforations of the intermediate portion (7).

Abstract: Embodiments of the present invention are directed to a rotary sauce dispensing apparatus for applying a sauce on a receiving surface such as a pizza dough. In one embodiment, a system for producing a flow of a sauce to a dispenser comprises a rotating table configured to support and rotate the receiving surface thereon around an axis generally perpendicular to the receiving surface for receiving the sauce, and a sauce dispensing member having a dispensing outlet disposed above the rotating table to dispense the sauce on the receiving surface disposed on the rotating table. The sauce dispensing member is movable between an edge position above an outer edge of the receiving surface and a center position above a center of the receiving surface. A sauce pumping device is configured to deliver a flow of the sauce to the sauce dispensing member.

Abstract: An apparatus and method for producing a fruit product from a fruit, the fruit including soluble fruit components. The method for producing a fruit product, the fruit product including soluble fruit components, extracts a desired amount of the soluble fruit components from the fruit and infuses the extracted fruit with an infusion liquid having an amount of sugar and an amount of soluble fruit components, the amount of soluble fruit components formulated to diffuse a predetermined amount of the soluble fruit components remaining in the extracted fruit into the infusion liquid.

Abstract: A continuous vertical processor for meat wastes, from animal slaughter for obtaining industrial fats and meat and bone flours for the manufacture of fodders, including a cylindrical structure (1), with 12 sealed separators (12) in the interior thereof, heated by steam pipes (15) furnished with sluicegates (14), which communicate with each other. Mixing paddles are fixed on the vertical axis (8). On the top portion of the cylindrical structure (1) is a product-input-sluice gate (5) and a chopper (6). On a bottom portion of the cylindrical structure (1) is an output-sluicegate (9) and a tilted cylindrical equalizing vat (10), which is filled with molten hot fat. Inside the vat there is a helicord conveyor (17) and, next to the highest end thereof, there is an output-sluicegate (11) and an exhaust pipe for excess fat (18). Inside each stage there is a gas exhaust pipe (16), for gases collected by the gas-output-pipe (4).

Abstract: An apparatus for sterilizing and sprouting grains is constructed to include a container having a water inlet pipe, a water drain pipe, an overflow pipe, and a grains discharge control valve, a top cover covering the container and provided with ultraviolet lamps for sterilizing water in the container, a water supply coil connected to the water inlet pipe for guiding fresh water to the inside of the container, a disk-like wire gauze filter mounted in the container for carrying grains above the water supply coil, active carbon blocks mounted in the space between the water supply coil and the bowl-like wire gauze filter, a temperature sensor adapted to control the temperature of water in the container, an ozone supply pipe adapted to supply ozone to water delivered to the inside of the container, and an ultrasonic generator adapted to generate ultrasonic waves in water in the container.

Abstract: A container for holding and dispensing a marinade includes a container body, a cap, and a nozzle. The container body includes a compressible accordion-pleated wall. The cap attaches to the container body, and may include a removable central disc. The nozzle is provided for cooperating with the container body to transfer a marinade into a comestible workpiece. A user may break the removable central disc out of the cap to form an opening therein, place the nozzle below the cap and push a nozzle tube upwardly through the cap opening, and may then attach the cap to the container body such that the nozzle tube extends outwardly therefrom. A method of marinating a comestible workpiece includes steps of inserting a container nozzle into an opening formed in the workpiece, and compressing the container to shorten an accordion-pleated wall portion thereof, thereby injecting a marinade into the workpiece.

Abstract: A drupe which is infested with a larva of a moth or larvae of other insects, and is contaminated with related excretions, referred to as a “frass”, in a central zone within the drupe, is cleansed with a longitudinally bored pitting knife mounted in the pitting head of a conventional pitting machine. A source of cleansing fluid is connected to the bore within the knife and fluid is discharged through radial passages in the knife, which radial passages communicate with the longitudinal bore. In operation, while the knife pits the drupe, fluid discharged from within the knife contacts the walls of the passage left by the ejected pit, and removes the frass. If desired, the drupe may be first pitted, then decontaminated or washed, and/or dried sequentially, in separate stages. The invention is particularly effective with dates, prunes, olives, cherries, nectarines, peaches and avocados.

Abstract: A food serving station includes a support structure, one or more wells supported by the support structure, a drain manifold fluidly coupled to each of the one or more wells and not fluidly coupled to any other wells and a fill valve coupled to the drain manifold and external to the one or more wells and is adapted to be coupled to a fluid source. The valve is movable between an open position in which fluid from the fluid source is permitted to flow into the manifold in a closed position. The at least one sensor is configured to identify a volume of fluid within the interior.

Abstract: A cooking device includes a cooking chamber having at least one vapor opening through which the vapor from the cooking chamber, when in operation, conveyed by a conveyor, and at least one opening that can absorb external air, particularly with the aid of the conveyor. The invention also relates to a device that can be used to adjust the amount of external air and a vapor stream from the cooking chamber according to the external air.

Abstract: A baking oven comprises a charging section with an inlet for dough pieces to be loaded; a baking chamber; and a discharging section with an outlet for baked dough pieces to be unloaded. Provision is made for a circulating-air arrangement with a source that generates a flow of circulating air, a circulating-air heating device, and a circulating-air guiding channel, sections of which are formed by the baking chamber. An outer wall of the baking chamber is rotationally symmetrical about a vertical axis of rotation, expanding steadily upwards in particular in the shape of a funnel. A baking oven results, in which the dough pieces can be moved and distributed as regularly as possible during baking.

Abstract: A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate that is heated to melt the sugar. The sugar flows into a reservoir from which it is poured onto hams passing below the reservoir on a conveyor. Spices are poured onto the melted sugar that sticks to the ham to form a glaze. Jets of water can cool the glaze to increase retention on the ham. The process can be repeated.

Abstract: Apparatus is described for processing articles. It has a hollow drum having permeable walls. At one end there is an inlet for receiving articles onto an inside surface of the permeable walls. At the other end is an outlet for discharging articles from the drum. The drum is rotated about an axis having at least a horizontal component at such speed that centrifugal force acting on the articles is sufficient to overcome the gravity acting on the articles. A first jet of fluid is applied to the articles through the permeable wall, to displace the articles from the inside surface and in a direction away from the inlet, towards the outlet. In one application, the process is used to dry the articles. In another application the process is used to inspect the articles.

Abstract: A steam cooking apparatus with a steam generator and several cooking planes in a common cooking chamber in which there are arranged a steam input opening connected to the steam generator and a steam outlet opening whereby a temperature measuring device is associated with the cooking chamber and is connected to a control device. For providing an energy-saving steam cooking apparatus for effectively controlling the temperature in the individual cooking planes there are associated with the cooking planes one or more steam input openings and/or one or more steam outlet openings and separate temperature measuring devices are arranged in at least two cooking planes.

Abstract: An extruder system (10, 124) for the processing of feed materials is provided including an extruder (12), adjustable back pressure valve assembly (14) and a superatmospheric post-extrusion product treatment assembly (16, 124). The back pressure valve assembly (14) includes an adjustable valve member (48) which can be shifted to alter the effective cross-sectional open area of a product passageway (36), and alternately can be shifted to a product diverting position wherein the product is diverted from downstream processing. The treatment assembly (16) includes a sealed housing (78) directly coupled to the assembly (14) so that product emerging from the assembly (14) passes into housing (78) without experiencing atmospheric pressure. The treatment assembly (124) includes a product-guiding cowling (128) which is open to the atmosphere, together with a sealed housing (134) for effecting above atmospheric pressure treatment of extruded product.

Abstract: An automatic bean curd manufacturing apparatus includes a main body provided with a bean grinding chamber and a bean juice heating chamber, a driving motor installed in the main body, a rotational container removably and rotatably installed in the grinding chamber of the main body and provided at an inner bottom with a grinding blade, a rotation suppressing member for selectively suppressing a rotation of the rotational container, a clutch installed on a bottom of the rotational container to rotatably support the grinding blade, a rotational container cover for closing an opened top of the rotational container, a grinding container removably installed in the rotational container to grind the beans, a rotational container fixing member for preventing the rotational container from moving, a heating container removably installed in the heating chamber to heat the bean juice dispensed from the rotational container through a bean juice guide, and a heating container cover for closing an opened top of the heating c

Abstract: A drum breader and coating recirculation system that includes a spreader positioned at an end of the drum, the spreader having a plurality of angled surfaces to distribute coatings evenly; a screening platform positioned downstream of the spreader having a drive device for imparting straight-line angular displacement to the screening platform; and a drum feed conveyor positioned downstream of the screening platform, the drum feed conveyor having a belt extending at least partially along an upward angle.

Abstract: A device for treating products, in particular massaging meat products, comprises at least one treatment section with a space for receiving the products. Said space comprises a treatment device for treating the products. A discharge device is provided for discharging the products from the space of the treatment section. The discharge device can be brought into an active and an inactive operating state with the aid of an actuating device.

Abstract: An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first and second streams. The first stream is combined in an atomization zone with the liquid, e.g., acetic acid, to form an atomized mixture of the gas and liquid. This atomized mixture is then contacted with the second gas stream in a mixing zone within a mixing/separation chamber in which the second gas stream vaporizes substantially all of the atomized liquid, and the resulting mixture of gas, vaporized liquid and residual droplets moves to the separation zone of the mixing/separation chamber. In the separation zone, the residual droplets gravitationally separate from the vaporized mixture, and the vaporized mixture free of a substantial amount of residual droplets is removed from the chamber.

Abstract: An apparatus and method is provided for forming shaped food products from an emulsion or batter. A stuffing tube includes a wall defining a central passage for emulsion, and a treating fluid passage positioned within the wall and radially outside of the central passage. The stuffing tube is slideably mounted coaxially within a mold tube. Emulsion and treating fluid are deposited into the mold tube during retraction of the stuffing tube from the mold tube, where the depositions occur substantially without relative motion between the emulsion and the treating fluid, or between the emulsion/treating fluid and the inside of the mold tube. A production machine incorporating an array of stuffing tubes can be indexed with a plurality of arrays of mold tubes.

Abstract: The guarantee closure consists of a closure body (1) with a guarantee foil (4) and with a pour-out spout (2) as well as a closure cap (3) fitting onto the closure body (1). The pour-out spout (2) is arranged on the closure body (1) such that it may be pivoted up. The guarantee foil (4) by way of pivoting-up the pour-out spout (2) into the pour-out position is cut open and thus frees the passage to the pour-out spout. The closure body (1) comprises a relief (11) for receiving tile guarantee foil (4) and forms above this relief (11) by way of two shoulders (12, 13) arranged over one another and distanced from one another a free space (14) for receiving the lying pour-out spout (2). This is enclosed and held by a film-hinge-like material bridge (5) which in the lying condition connects the two shoulders (12, 13) with a surface which seen from the outside is concave and on the upper side of the lying pour-out spout (2) runs together to a point which defines the pivoting axis of the pour-out spout (2).

Abstract: An apparatus and method is disclosed for forming an emulsion or batter into shaped food products without the use of a casing. The apparatus includes a hollow stuffing tube connected to a source of suitable proteinaceous emulsion, and a molding tube mounted about the stuffing tube, the molding tube having an open end and a closed end. A supply of emulsion is conveyed under pressure into the stuffing tube to form a continuous length of shaped emulsion. Then, the shaped emulsion is directed into the molding tube, where the pressure of the emulsion bears against the closed end of the molding tube and causes the molding tube to move relative the stuffing tube. A treating fluid is directed to the interior surface of the molding tube, such that the interior surface is continuously wetted and evenly coated by the treating fluid, thereby forming a proteinaceous skin about the shaped emulsion.

Abstract: A sprinkler for a fermenting system comprises a nozzle having an inlet opening and an outlet opening with a support arm having a first end attached to the nozzle. The support arm is shaped in a fashion to position a second end of the support arm substantially centered below the outlet opening of the nozzle. A plurality of vanes form a vane structure which is rotatably attached to the second end of the support arm. It has an axis of rotation through the center of the inlet opening and outlet opening. A conical shaped structure is attached to the center of the top planar surface of the vane structure.

Abstract: Device and method for washing eggs, wherein the device generally comprises, one or more containers adapted to at least temporarily hold one or more liquids; one or more egg supporting members adapted to support the eggs and to allow the liquid to flow around the eggs when the egg supporting member is at least partially in the container; and one or more gas inlet members adapted to introduce one or more gases into the liquid.

Abstract: A device for cheaply and quickly thawing frozen food and particularly frozen meat. A container impervious to water has a quick-release connection for connection to a pump. A second container for holding frozen food is immersed in the first container. The second container will have bores so that water will freely circulate from the first container to the second container. The pump recirculates water through both containers equalizing the water temperature in the container and more quickly thawing frozen food submerged within the water in the second container. A single pump may be connected to more than one water reservoir container making it possible to simply and quickly increase food thawing capacity by simply adding extra containers depending on the amount of frozen food to be thawed.

Abstract: The device of the invention comprises; a contact column 1A in which a test liquid flows from top to bottom and a vapor flows from bottom to top, a rotary shaft 9 which is inserted vertically in the contact column 1A, rotors 10 which are provided at different heights on the shaft, and which convert the test liquid into a thin film by centrifugal force and then discharge the test liquid from the outer periphery thereof, and trays 20 which receive the test liquid discharged from an upper rotor and guide the test liquid to the center of a lower rotor. The rotors 10 have furrows 13, which the test liquid flows over when the filmy test liquid flows out from the center of the rotor towards the outer periphery.

Abstract: A food washing apparatus of the invention includes an ozonized water generator (10), a cylindrical washing tank (1) in which the food materials are put and which can rotate to wash the food materials, a drainage part (4) formed at a part of the washing tank (1) and including openings to such a degree that water passes through and the food materials do not pass through, and wash water pipings (2, 9) which are inserted and disposed in the washing tank (1) in an axial direction and in which water spray holes (2a, 2a) for spraying wash water including at least ozonized water are formed, and while at least one part of the wash water sprayed from the wash water pipings (2, 9) is draind from the washing tank (1) every rotation of the washing tank (1), washing of the food materials is performed.

Abstract: To reduce running costs and equipment costs by bringing entire surfaces of noodle strings carried on a conveyor into contact with steam. High-temperature steam is upwardly supplied from a steam pipes (30) installed on a lower cover (24), by running a delivery belt lane (36a) of a belt conveyor (28)through a steam chamber (26). The belt conveyor (28) is equipped with an endless belt (36), whose delivery lane (36a) passes through the steam chamber (26). The belt (36) is a thin, mesh belt positioned so as to partition the steam chamber (26) into an upper steam chamber (26a) and a lower steam chamber (26b).

Abstract: A bale moistening and handling apparatus including: an open-topped tank for containing liquid for moistening bales; means for gripping at least one bale; a boom, the boom having a first end and a second end, the bale gripping means mounted on the boom proximate to the first end; a mast, the mast adapted to slidably carry the second end of the boom, the mast operable to rotate about its longitudinal axis; and, means for operating the bale gripping means, the boom, and the mast; wherein a bale located at a first location can be submerged in the liquid in the tank to moisten the bale and thereafter be removed and deposited at a second location

Abstract: A method and apparatus for continuously sterilizing and cooking packaged products. The packages are drawn through a hydrostatic-pressure cooker utilizing a cable-driven drive mechanism where clipped-packages are attached to the cable. As the package is maneuvered through the hydrostatic-pressure cooker heated water and steam may cook the contents of the package while sterilizing the exterior surface of the package. Batch sterilizing techniques are thereby avoided.

Abstract: A cheese cooker and mixer includes a tank containing heated water. The tank has an outer cylindrical housing with an concentric inner cylindrical screen. An inlet proximate to a top of the tank provides an opening by which cheese curds are introduced within the cylindrical screen. The heated water is fed into the tank tangentially to the curvature of the cylindrical screen to create a vortex therein which aids in directing the cheese downward in the tank. After melting and forming a large mass, the cheese is extracted through an outlet proximate to a bottom of the tank. A conveyor with counter rotating augers mixes the cheese exiting the tank.

Abstract: Apparatus for preparing parbaked food products, such as pizza crust shells, and dough formulation used therein, and the product produced thereby and/or therefrom. The apparatus operates on a starting material dough including flour, sugar and water, and preferably also a leavening agent such as instant yeast. The dough is rounded, first proofed, panned, pressed and second proofed in the apparatus. The prepared dough piece is then steam hydrated in the apparatus under conditions sufficient to cause moisture absorption and a resultant increase in moisture content throughout the dough. Then the hydrated dough piece is immediately sequentially parbaked until gelatinization of the starch is complete.

Abstract: A system and method for applying brine solution to food pieces, such as potato chips, allows application of brine solution to a continuous stream of food pieces in a brine bath, while maintaining a continuously refreshed supply of brine solution in the brine bath, but without requiring that the used brine be discharged as effluent. Food pieces are washed in a water bath and then deposited, with an amount of surface water carried on the washed slices, into a brine bath tank. The brine bath tank has a predetermined volume of brine solution at a predetermined concentration of brining substance in the solution. The food pieces are marinated in the brine bath so as to thoroughly wet the pieces and are then removed from the brine bath tank with an amount of surface solution carried on the slices. The amount of surface solution carried on the marinated slices is greater than the amount of surface water carried on the washed, pre-marinated slices.

Abstract: A frameless food blancher has a steel tank of generally U-shaped, transverse cross sectional shape and also has an open top with opposite sides. The opposite sides each have an upper edge bent inwardly and downwardly to form an upwardly facing water trough. A rigidifying steel member co-extensive in length with the trough is welded to it, and is also welded to the outer side of the tank. The trough and member form a cross section shape of triangular-box-cross-section and act to rigidify the sides. The blancher has opposite ends and an end plate is fabricated from sheet steel and has a main portion welded to each of the opposite ends of the tank. These plates also each having a leg portion integral with the main portion for supporting the blancher. The end plates are formed by being cut by a CNC laser machine which simultaneously forms a series of holes extending through the end plate.

Abstract: A device is disclosed for washing or rinsing food or nonfood items or objects powered by a water source, such as a kitchen faucet or other continuously-running or intermittent source. A pot-shaped chamber at the center of the device, in combination with a smaller pot-shaped chamber, frontwardly and upwardly mounted to said pot shaped chamber at the center, form the vessel for holding water and the items to be washed. This smaller chamber is counterbalanced by a weighted handle to the rear of the vessel. The vessel is, in turn, mounted on a stand that allows it to pivot about its center of gravity. Water from the water source enters the vessel and washes the items inside. When sufficient water has flowed into the smaller chamber of the vessel to place more weight to the front of the center of gravity than the handle provides behind it, the vessel tips forward, spilling out the water that had been inside it.

Abstract: A cooking device which has at least one water feeder, at least one drain and at least one exhaust connected to the cooking chamber includes an arrangement for registering and measuring the amount of water that is supplied to the cooking device and the amount of liquid being discharged from the cooking device in the form of water, steam and moisture.

Abstract: Device for cooking food directly in a dish includes a generator for producing hot gaseous fluid, an applicator having a body for covering the dish, an inlet connected to generator for receiving hot gaseous fluid, a seal plate for sealing to the rim of dish to create a closed cooking chamber and a distributor for distributing hot gaseous fluid to food, and an arrangement for allowing the applicator to move upwards and downwards from and to the rim of dish during cooking process to modulate the cooking pressure for the food. Method of use comprises forming a closed cooking chamber between the applicator and dish, increasing the pressure therein to a predetermined pressure, maintaining the predetermined pressure for a period of time and superimposing numerous pressure pulses upon the predetermined pressure for more effective cooking.

Abstract: A stream (A) of first foodstuff has a first pH and a stream (B) of second foodstuff has second pH. The first pH and second pH are oppositely related to a third or target pH for the foodstuff such that one pH level is above the target level while the other pH level is below the target level. The two streams (A) and (B) are combined in a proportion to produce a combined or third foodstuff at the target pH. One or both of the first pH and second pH are sensed or otherwise determined, preferably on a continuous basis, and then these pH values are used to determine the proportion at which the stream of first foodstuff and stream of second foodstuff are combined and mixed. Particularly, the pH modification can be loosely controlled to produce an over-modification in the first foodstuff and then the stream (B) of second foodstuff may be combined with the stream (A) first foodstuff to produce a stream (C) of material having the target pH.

Abstract: Food products, such as precooked meats, sausages, and the like are microbially decontaminated in their cooking packages to remove surface microorganism contamination from the packages. The cooking packages are removed and the food products optionally subjected to further processing, such as slicing, and then packaged in aseptic packaging. The microbial decontamination step, further processing and packaging are carried out in a clean room which is maintained to a high level of sterilization or disinfection to minimize or eliminate contamination of the food products with pathogenic microorganisms such as Listeria Monocytogenes. The food products thus leave the packaging plant with a much higher assurance of food safety than is found in a conventional packaging plant.

Abstract: The invention relates to an improved process for preparing Masa flour from dry milled maize comprising direct steam treating of the Masa meal, and also relates to a vertical cooking vessel suitable for (but not limited to) carrying out the steam treatment with improved product consistency.