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: 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: A mobile table for batter dipping and breading food products such as chicken pieces, shrimp, fish pieces and other food products prior to cooking such as by deep frying. The table includes a batter pan and a breading pan oriented adjacent to each other and supported in a table top. A self-contained refrigeration system is provided in a cabinet underneath the table top to cool the batter pan, the breading pan and to chill water in a refrigerated water reservoir to supply prechilled water to the batter pan. The refrigeration system maintains the batter material in the batter pan and breading material in the breading pan at a temperature to retard or substantially reduce bacteria growth.

Abstract: A device to inject solid materials into foods and other objects. The device utilizes a hollow needle with a moving cover at one end. A plunger moves inside the hollow needle to push contents from the needle into the object to be injected. Various apparatus for moving the can be utilized.

Abstract: A process and an apparatus are described for adding additives during the conditioning of animal feed. The feed is transferred from a container (1) into a conditioner (3) via a feed screw (2) at an inlet point (M). In the conditioner (3), the feed is transported by a mixing screw (12) from an inlet point (M) along a path (A) to an exit point (N), and is exposed to vapor in the course of this. One or more additives (5) which are introduced into the conditioner (3) through one or more ports (10) are added to the feed which, has passed through x% of the path (A) in the conditioner (3). The feed and the additives (5) added through one or more ports (10) are mixed on the remaining (100-x)% of the path (A) to form a mixture (6). The mixture (6) leaving the conditioner (3) at the exit point (N) is transferred to a pelleting press (7), where the mixture (6) is formed into pellets (8). The pellets (8) are finally transferred to a cooling device (9).

Abstract: Device for preparing comestibles with hot gaseous fluid directly in a dish includes a gas-impermeable body, a fluid inlet connected to a generator for the pressurized hot gaseous fluid, a seal plate around the body for sealing to the top of the dish to create a closed cooking chamber, a distributor having a plurality of orifices to convert the pressurized hot gaseous fluid into a plurality of jets to inject onto or into the comestibles to cause uniform heating of the comestibles in the dish. It also has an extendable member for allowing the body to move between a rest position and a cooking position in which the seal plate and dish are engaged.

Abstract: An apparatus for controlled hydration and continuous full absorption cooking of a bed of particulate food product, the apparatus comprising a substantially horizontal vessel (12) in which the hydration and cooking process takes place, having an inlet end (14) and an inlet port (16) for introducing food product into the vessel, an outlet end (18) and an outlet port (20) for the discharge of the food product, an upper portion (22), and at least one trough portion (24); a loading device (38) for introducing food product into the vessel; a conveying device (30) for moving food product from the inlet end to the outlet end of the vessel during the hydration and cooking process; a hydration device (47) for hydration and cooking the food product during the transit by the conveying device from the inlet end to the outlet end of the vessel, the hydration device delivering water to the surfaces of the food product so that the food product is exposed to water at substantially its rate of absorption during the hydration a

Abstract: An extracting device includes a housing for receiving a material to be extracted and to be heated into steam. An upper casing is disposed in the upper portion of the housing and has one or more steam flowing orifices. A box is disposed in the lower portion of the housing and coupled to the casing. A container is disposed above the casing, and a lower casing is attached to the bottom of the upper casing and coupled to the container. The steam may flow through the casings and the container and the box without heat loss.

Abstract: A recloseable bag for marinading food including a flexible plastic sheet having side edges, a flexible foil sheet having side edges and sealed to the flexible plastic sheet along the edges of the sheets to form a generally rectangular bag having first and second ends and opposed sides, a recloseable closure joining the flexible plastic sheet and the flexible foil sheet adjacent the first end of the bag, and an arcuate rupturable seal extending from one opposed side to another opposed side and joining the flexible plastic sheet and the flexible foil sheet. The arcuate rupturable seal, the opposed sides, and the second end form a marinade storage compartment. A top of the arcuate rupturable seal is approximately centrally located between the opposite sides, and the recloseable closure, the opposed sides, and the second end form a food storage compartment for marinating food upon opening of the arcuate rupturable seal.

Abstract: An apparatus for processing fruit in multiple layers which includes improved tank assemblies, each tank assembly including generally parallel sidewalls and spaced apart first and second ends, the sidewalls being provided with one or more openings for loading the fruit to be infused, and the sidewalls also being provided with a plurality of spaced apart discharge ports through which infused fruit may be discharged, the tank assembly further including a plurality of spaced apart screens mounted between the first and second ends for the purpose of separating layers of the fruit which is to be infused. A first conduit assembly is connected to the first end of the tank assembly through which a fluid may be introduced into the tank assembly, and a second conduit assembly is connected to the second end of the tank assembly through which a fluid may be discharged.

Abstract: The present invention relates to apparatus and method for forming a proteinaceous emulsion or batter into shaped food products such as sausages without the use of a casing. A supply of suitable proteinaceous emulsion is provided and such emulsion is conveyed under pressure into an elongated hollow stuffing tube to form a continuous length of shaped emulsion. Thereafter the shaped emulsion is directed into a molding tube which is slideably mounted about the stuffing tube. As the emulsion enters the molding tube, the pressure of the emulsion causes the molding tube to move away from the stuffing tube. A treating fluid, such as a diluted food grade acid, is directed to the interior surface of the molding tube at about the point where the emulsion first enters the molding tube. The treating fluid is directed to the interior of the molding tube in such a manner that the interior of the molding tube is continuously wetted by the treating fluid as the molding tube moves relative to the stuffing tube.

Abstract: A method and system of processing citrus fruit is disclosed. A peeling chamber has opposing ends and a fruit inlet and fruit outlet formed at respective opposing ends. Abrasive rollers are rotatably mounted in an arcuate configuration within the peeling chamber at an area forming a lower portion of the peeling chamber. Citrus fruit is fed into the peeling chamber through the fruit inlet to the fruit outlet. The citrus fruit engages the rotating abrasive rollers with a residence time within the peeling chamber for peeling off the outer surface of the fruit in an amount sufficient to remove a majority of the oil within the citrus fruit and leaving sufficient peel thickness for maintaining peel integrity.

Abstract: A baster, comprising a cylinder; a unit for sucking a substance into said cylinder and then expelling it from said cylinder into an object to be cooked; a removable injecting element connectable with said cylinder and having a front part insertable into an object; so that when said injecting element is attached to said cylinder said injecting element can be inserted into an object and the substance can be injected into an interior of the object through said injecting element, and when said injecting element is removed from said cylinder the substance can be expelled directly from said cylinder and placed on an exterior of the object.

Abstract: A marinating apparatus for marinating food products to induce flavoring agents into food products. The marinating apparatus includes a housing with a marinating compartment that has motorized supports for supporting a perforated food tray that permits the user to raise and lower the food in and out of the marinade. A heating element for warming the food, along with the necessary controls for activating it. A vacuum pump for evacuating the air from the marinating compartment and the associated controls. A timer device for controlling the process.

Abstract: The invention relates to an apparatus in an infusor (1) for a liquid food product. The infusor (1) is of the type which includes an autoclave (2) with a conical bottom (3). The autoclave (2) has an inlet (4) for the product located in its upper region, with a device for dividing the product into small droplets (6). The infusor also has an outlet (10) for the product located in the lower region of the autoclave (2), as well as an inlet (11) for steam. The conical bottom (3) of the autoclave (2) is filled to the greater part by a conically shaped body (15). The remaining space (16) in the bottom (3) of the autoclave (2) consists of a buffer cell. The stay volume of the product, which consists of that product which stays in the space (16) up to a liquid level (19, 20) may be varied steplessly.

Abstract: The invention relates to a process for eliminating pathogenic organisms from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 50,000 p.s.i. for 1-15 minutes. The process is conducted at ambient temperatures, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking oysters without any mechanical force. A high pressure processor for elimination of bacteria in raw food products is disclosed.

Abstract: The present invention is generally directed to various systems and processes for applying feed additives to a solid feed composition. In one embodiment, a solid feed additive is combined with a liquid carrier to form a feed additive suspension. The feed additive suspension is fed to a dispensing device that sprays the suspension onto a solid feed composition stream. In an alternative embodiment, a system is disclosed that combines and/or dilutes various liquid feed additives that are then similarly sprayed on a solid feed composition stream. In various embodiments of the present invention, the system includes a plurality of submixing systems that not only maintain a homogeneous suspension or solution but are also capable of continuously applying the solution or suspension to the feed composition.

Abstract: A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff . One preferred pH modifying arrangement includes a supply of NH3 gas (11) and a pump (9) for placing the comminuted foodstuffs to be processed and the NH3 gas together under an operating pressure for a period of time sufficient to increase the pH of the foodstuffs.

Abstract: A hermetic type of cooking vessel with numerous nozzles arranged therein, and conduits which open at these nozzles are connected to a cold water source, a hot water source, a seasoning liquid source, a steam source, a superheated steam source and a heated nitrogen source via associated switching means. With this vessel food material is heated evenly without agitating the food material; and automatically heated with this vessel and cooked with accuracy. Thus, the food material is showered with the heated seasoning liquid and other cooking gases and liquids, and the used seasoning liquid is collected from the bottom of the cooking vessel to be reheated. The so reheated seasoning liquid is made to return to the cooking vessel. The cooking vessel is equipped with a food material temperature sensor, a pressure sensor and such like.

Abstract: A continuous processing apparatus comprises a tubular assembly that has a carrying path of a constant spatial cross sectional area throughout it and a pressure control unit in the carrying path, a retainer that is provided with throttle pieces of an area slightly smaller than the spatial cross sectional area so as to create labyrinth seal at least one of the upstream and downstream locations from the pressure control unit of the tubular assembly along its carrying path, and a retainer carrying device placed in the tubular assembly for carrying the retainer.

Abstract: The invention relates to an apparatus in an infuser. The infuser is of the type which has an autoclave, with an inlet in its upper region for the product which is to be heated, and an outlet located in its lower region for the ready-treated product. The inlet is provided with a distributor chamber which divides the product into small droplets when the product enters the autoclave. The infuser is also provided with at least one temperature gauge placed in the upper region of the autoclave. The temperature gauge is disposed to control a valve for the uncondensable gases which gather in the “cold” area which is formed in the upper region of the autoclave, as a result of the placing of the steam inlet in the lower region of the autoclave.

Abstract: Needle register for pickling machines, [comprising] including one or more needles (12) that are fed with brine from a pressurized chamber (18), and valves (22) that are assigned to the individual needles for controlling the flow of brine, [characterized in that] in which each needle (12) is connected to the pressurized chamber (18) via a piece of flexible tubing (24), and in that the valves (22) are formed by squeezing-off mechanisms (30, 34) for the pieces of flexible tubing (24).

Abstract: A food material dispensing apparatus for adding a sauce to a target food is claimed. The dispensing comprises a pump, a supply manifold, and a dispensing manifold. The pump draws a quantity of sauce from a source into the supply manifold and forces the sauce through the dispensing manifold to the target food. The supply manifold receives the sauce from the source. The sauce is transferred to the dispensing manifold through which the sauce material is transferred to the target food. A baffle suspended in the dispensing manifold. The baffle has a peripheral edge and a central portion displaced a distance from a substantially horizontal plane defined by the peripheral edge by a positioning portion which connects the central portion to the peripheral edge. A pattern plate is positioned downstream from the baffle and has a plurality of apertures for delivering the predetermined quantity of sauce in a predetermined pattern to the target food.

Abstract: A hard boiled egg shelling device for quickly and easily removing the shell from a hard boiled egg. The hard boiled egg shelling device includes a supporting assembly for supporting a hard boiled egg which includes a support member having a base portion, an intermediate portion, and an upper portion spaced above the base portion; and also includes a shelling assembly for removing the hard boiled egg from its shell which includes a bellows mounted to the upper portion.

Abstract: The invention is directed to production of particles for introduction into food using a stable microjet and a monodisperse aerosol formed when the microjet dissociates. A variety of devices and methods are disclosed which allow for the formation of a stream of a first fluid (e.g. a liquid) characterized by forming a stable capillary microjet over a portion of the stream wherein the microjet portion of the stream is formed by a second fluid (e.g. a gas).

Abstract: Disclosed is a steam generating mechanism in a cooking oven equipped with a heater and a fan for blowing a hot air into a chamber of the oven, said steam generating mechanism further comprising: a water-supply receiver guide attached integrally to a fan guard which is detachably mounted in the front face side of said fan; and a water-supply unit for supplying water to the water-supply receiver guide when the need arises, wherein the water supplied into the water-supply receiver guide is guided toward the suction side of the fan, sucked by the fan together with the air inside the chamber, and dispersed toward the heater, so that the water may be heated by the heater to be formed into steam, which is then blown into the chamber of the oven.

Abstract: An apparatus for preparing a mousse which contains pieces of chocolate has a first line of apparatus members which are associated together and suitable for transporting, sterilizing and overrunning a milk-based mixture, which is suitable for being overrun and for preparing a mousse, and for transporting an overrun mixture and has a second line of apparatus members which are associated together and suitable for transporting and sterilizing a chocolate composition and for transporting a sterilized chocolate composition, and the lines separately feed a nozzle and contact zone tube assembly. In one embodiment, passages in the nozzle are positioned and configured so that, in operation, overrun mixture is delivered into the nozzle and an amount of chocolate composition is delivered into overrun mixture so that the composition has a form of a strand in the overrun mixture, and a cutting system is connected with the contact zone tube for cutting the strand into pieces.

Abstract: The invention relates to a steam peeling device comprising a vessel provided with a closable opening near one end for introducing and removing products to be processed. The opposite end of the vessel is closed by an end wall. A device for supplying steam to the vessel are furthermore provided. The vessel is rotatable about an at least substantially horizontal axis of rotation, which is positioned between the two ends of the vessel and which extends transversely to the longitudinal axis of the elongated vessel. A perforated jacket surrounding the receiving space all round is disposed within the vessel, spaced from the wall thereof by a short distance. A supply pipe for steam opens into the space present between the wall of the vessel and the jacket.

Abstract: An egg poker device is disclosed for piercing a hole in a shell of an egg to be boiled to facilitate removal of the shell. The device includes a first member having a base and a wall extending away from the base such that the base and the wall define therebetween a cavity. A disc shaped spring is disposed within the cavity and adjacent to the base, the spring having a central portion. The spring also defines a peripheral edge. The first end of a rod is secured to the central portion of the spring and a second end of the rod defines a point for piercing the hole in the shell of the egg. A second member slidably cooperates with the first member. The second member includes a support for supporting the egg, the support defining a hole for the slidable passage therethrough of the point of the rod. A skirt portion extends from the support such that the skirt portion slidably cooperates with the wall. The skirt portion defines a distal end which cooperates with the peripheral edge of the spring.

Abstract: A food product breading machine comprising a breading material reservoir, a breading station, a food product loading location, a discharge location from which breaded food products are discharged from the machine, and a perforate conveyor belt extending through the reservoir, the loading location, the breading station, and the discharge location. Breading material exiting the breading station falls through the conveyor and a reservoir intake opening below the conveyor belt between the breading station and the discharge location. Breaded food products remain on the belt and are conveyed to the discharge location. A breading support member is movable to a position beneath the conveyor belt between the breading station and the discharge location for preventing breading material from falling from the conveyor through the reservoir intake opening so that breading material is conveyed to the discharge location and the reservoir is emptied.

Abstract: A method for processing two or more oilseeds includes the steps of providing a first oilseed type and a second oilseed type, processing the first oilseed type to extract a first oilseed product from the first oilseed type, creating a gap in the flow of the first oilseed type, ending the gap by starting the flow of the second oilseed type, and processing the second oilseed type to extract a second oilseed product from the second oilseed type. The gap being effective for preventing substantial commingling of the first oilseed product and the second oilseed product. The method is useful for processing identity preserved oilseeds and genetically modified oilseeds. Product commingling is reduced or eliminated so that the identity preserved products retain their added value. The method for processing oilseeds can be implemented in an oilseed mill by modifying aspects of the processing plant such as the oilseed extractors, desolventizers and material handling equipment.

Abstract: The invention relates to a cooking device with a cooking chamber, a heating device, a circulating system, an energy storage and extraction system and a measuring and regulating system connected to the heating device, the circulating system and the energy storage and extraction system.

Abstract: An apparatus for making a printed spring-roll skin includes a forming drum having a circumferential heating surface to form a skin from dough, a dough feeder having an outlet adjacent to the heating surface, a scraper disposed adjacent the heating surface to remove the skin from the heating surface, and a printing roller disposed rotatably adjacent the forming drum and having a circumferential printing surface in contact with the heating surface. First and second intermeshed gears are respectively disposed coaxially with the forming drum and the printing roller so as to drive the same simultaneously. A coloring agent is supplied to the printing roller to print the drum surface which transfers a print to the skin.

Abstract: An ingredient housing system with entry window includes operating elements for providing an evenly heated humid air supply to food products, especially food ingredients, and utilizes any combination of air curtain fans, dry heating elements, water temperature probes, air temperature probes, air humidity probes, and a control computer. A source of vaporizing or hot moisture may include a water tank, inlet water lines, water inlet valves, wet heating elements, water level sensors, lower drain valves and the control computer. A connector and vane enables control of moist vapor within the ingredient housings, and distributed control of the vapor source and one or more housings and other component users of hot vapor may be had.

Abstract: A food product breading machine having a battering unit supported by a breading unit. A battering unit conveyor system delivers food products to the breading unit. The breading unit has a breading reservoir, a breading station and a breading unit conveyor system. The battering unit conveyor system propels the food products in a generally horizontal direction to the breading unit. The breading unit conveyor system propels food products toward the breading station in a generally opposite direction. The breading unit conveyor system has first and second sections, one adjacent and below the battering unit conveyor end that conveys food products downwardly and horizontally toward the breading station, the other delivering food products from the first section through the breading station and discharging the breaded products. The second section has two tiers with breaded products from the first tier falling onto the second tier before being discharged from the machine.

Abstract: The killing of microorganisms on the surface of porous and non-porous materials including agricultural commodities is accomplished by use of methods and apparatus which expose the material to controlled applications of a biocidal treatment gas into a sub-atmospheric environment. The material is first exposed to a vacuum then, without an intervening flush step, full treated with an air-free treatment gas prior to being re-exposed to a vacuum. The method and apparatus successfully kill microorganisms both on the surface and within the pores or structural recesses of the material without causing significant deleterious changes to the material.

Abstract: A gas powered pressureless steam cooker comprises at least one cooking compartment having a steam inlet, at least one steam generator located in close proximity to the cooking compartment, and a connector device means connecting a steam outlet of the steam generator to the steam inlet of the cooking compartment. The steam generator comprises at least one inshot gas burner, and an integrated heat exchanger unit/firebox within a water reservoir, the integrated heat exchanger unit/firebox being in heat exchange relationship with water within the water reservoir to create steam from water. The heat exchanger unit comprises a substantially S-shaped tube having a lower horizontal leg, a middle horizontal leg, an upper horizontal leg, a lower vertical web spacing the lower horizontal leg below the middle horizontal leg, and an upper vertical web spacing the middle horizontal leg below the upper horizontal leg.

Abstract: The invention relates to an apparatus in an infusor (1). The infusor (1) is of the type which includes an autoclave (2) with an inlet (3) located in its upper region for the product which is to be heat-treated, and an outlet (7) for the ready-treated product located in its lower region. The inlet (3) is provided with a distributor chamber (4) which divides the product into small droplets (20) when the product enters into the autoclave (2). The infusor (1) further includes an inlet (8) for steam which is placed in the lower region of the autoclave (2). The steam inlet (8) consists substantially of a concentric aperture (14) in the casing surface (10) of the autoclave (2).

Abstract: A method for producing a reconstitutable dehydrated food product and an apparatus for producing such a product are described. The method calls for the use of a stationary vessel that is used as both a hydration device and a pressure cooker. A rotating member within the vessel ensures that the vessel contents are continuously mixed, and that fluids within the vessel are continuously spread through the contents. The apparatus also comprises a channel, wherein the food product is chopped and sized as desired, before going through a forming conduit that spreads the product into a generally flat sheet of texturized composition. The method and apparatus produce a dehydrated food product of a desired texture, with improved water absorption qualities and enhanced digestibility.

Abstract: A smokeless barbecue grill includes a tubular frame with a grill received therein and an annular gap defined between the frame and the grill. A plurality of nozzles are located around and below the grill and a divider is located below the nozzles, wherein the divider has a protrusion extending toward the grill with a hole defined therethrough so that water sprayed from the nozzles containing the grease and ash particles drops through the hole. A ventilator is located below the divider to suck air from the frame.

Abstract: A process for decolorizing, sanitizing and deodorizing a food product with ozone. The food product and water are mixed to form an initial solution and supplied to a pumping device to pressurize the solution. An ozone containing gas is injected into the initial solution in order to allow the treatment of the food product, without the occurrence of liquid/gas demixing. The apparatus includes a pumping device for pressurizing the solution, a contactor into which the pressurized solution is fed, a source of ozone, and at least one injector for injecting ozone into the solution.

Abstract: A rice washing apparatus which can wash rice in a short time with a high degree of efficiency, and which can prevent occurrence of fragmentation of the rice, is composed of a rice washing tank formed of a cylindrical body, having a lower part in an inverted conical shape, and formed in its lower end with a rice discharge port, a water discharge pipe connected to a side of the lower part of the rice washing tank, a hollow valve rod adapted to be moved up and down in the rice washing tank, and provided in the lower part thereof with a rice discharge valve for opening and closing the rice discharge port, a hollow rotary shaft through which the valve rod is extended, and an agitating member 10 mounted to the rotary shaft.

Abstract: A convertible drum-type coating apparatus for applying breading material to food products includes an in-line breader section, a rotary drum section, and an outflow section. The rotary drum is mounted on an elevator for lowering and lifting between a low use position and a high non-use position. The low use position is involved with tumbling the breading material and food product together to enhance the coating by the breading material, and in a sense the tumbling gives the appearance of dusting off excess breading material. The coating apparatus is convertible in that the rotary drum can be lifted out of the way to the high non-use position to allow substitution in favor of a bypass conveyor. Bypass of the drum is desired when running "formed" food products and the like, such as patties (eg., beef) or cakes (eg., fish), which are ordinarily too delicate to tumble in the drum.

Abstract: Method and apparatus for infusing fruits (which may include vegetables) with sugar. The apparatus includes a series of interconnected tanks (10, 12, 14 and 16). A stratified column of infusing liquor is caused to flow from a tank (50) via variable output pump (52) through fruit which is placed within the tanks to cause the fruit to become saturated with sugar. In addition, the fruit is placed in a plumping liquid in the tanks prior to infusing and the infusing liquor will drive the plumping liquid in front of it. The fruit may be conditioned in various ways prior to placement in the tanks, which conditioning may remove fruit juice from the fruit, the fruit juice being collected in a tank (36) for subsequent use. Alternatively, if fruit juice is not removed from the fruit during a conditioning process, fruit juice is extracted from the downstream portion of the plumping liquid.

Abstract: A tomato peel material acidification system (10) including a receiving tank (32), a pump (36), acid injection devices (46, 48), mixing devices (38, 39), and a return line (52) for recirculating tomato peel material with an acid level that is too high. PH sensor probes (56, 58, 60) test the pH level of the tomato peel and acid mixture and appropriate controls direct the opening and closing of valves (50, 51, 54, 55) to re-direct the mixture back into the receiving tank.

Abstract: A cooking pot for the preparation and dispensing of food. The pot can be operated at atmospheric pressure, at higher pressures as a pressure-cooker, or under vacuum as a vacuum tumbler. The pot is rotatable about both its longitudinal axis and its lateral axis. A dispenser connected to one end of the pot enables the food preparer to dispense a definite and desired amount of the prepared food.

Abstract: A method and apparatus for incorporating fatty matter into granulated feed products such as extrudates, pellets and expander pellets with a fat-supplying liquid. Pellets produced in the extruder or expander of press (4) are dried in a dryer (5) and pass through an intermediate container (10) into a mixer (12). Using a metering pump (18) a predetermined amount of fat-supplying liquid is added to the mixer (12) and spread on the surface of product pieces through the mixing process. After a predetermined period of time a vacuum pump (20) generates a negative pressure in the mixer so as to evacuate the air from capillaries or pores of the product pieces.

Abstract: The caldron of the invention comprises a cylindrical caldron main body having a raw material charge port for charging a water-added raw material to be boiled and a discharge port for discharging a boiled raw material, both ports being disposed near to both the closed ends of the caldron main body and at least one steam injection pipe installed in the caldron main body and having a plurality of injection ports for injecting steam and preferably oxygen-free streams for boiling the raw material, wherein the injecting direction of the steam injected from the injection ports is inclined so that the steam is supplied in the circumferential direction of the caldron main body.

Abstract: An apparatus, a method and a flat for pasteurizing a plurality of layers of in-shell eggs without substantially impairing the functionality of the in-shell eggs. The apparatus includes a fluid bath, heat exchangers, a means for vertically perturbating the entire surface of in-shell eggs loosely held in a plurality of flats forming at least one stack thereof.

Abstract: A humidity device for an oven is composed of a reservoir in the oven having connected at its bottom to one end of a heating piper, the other end of the heating pipe is connected to a first end of a universal coupling which has a second end connected to the top of the reservoir, respectively, while a third end of the universal coupling is connected to a nozzle pipe, wherein the heating pipe is capable of vaporizing water flow in the pipe and the vapor goes through third end of the universal coupling into the nozzle pipe and spreading into the oven, whereas the water drops are collected by the reservoir through the second end of the heating pipe.