Abstract: A series of narrow and tall above-ground stainless steel tanks define independent brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped plastic link belt driven around a frame by an electric motor. Projecting plastic flights on the belt engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume.

Abstract: A composite frozen confectionery item includes a cone, truncated cone or cup shaped shell formed from a solid fat based composition and nestingly contained substantially within a close fitting protective packaging sheet of corresponding shape, the confectionery item and packaging sheet each having an open end and a closed end, and the shell forming a lining in substantially contiguous contact with an internal surface of the packaging sheet and a filling of ice confectionery.

Abstract: The present invention relates to an apparatus for the evaporative cooling, or flash cooling, of a liquiform product. The apparatus includes a vacuum vessel (1) which is divided into a first (6) and a second (7) space. The two spaces (6, 7) are concentrically disposed in the vessel (1). In the first space (6) an inlet (9) is disposed for steam-charged product, as well as an outlet (10) for the product. In the second space (7), there is provided a spillway overflow (14) for the condensed steam and uncondensable gases. The apparatus also includes a circulation cycle for coolant liquid, comprising an outlet (18) for the coolant liquid, a centrifugal pump (20), a cooler (22) and conduits (19, 21, 24) as well as means for distributing the coolant liquid (25, 29) in the second space (7) in the vacuum vessel (1).

Abstract: A system for producing color water and colored ice cubes in various shapes, having a control unit with front panel buttons which allow a user to select a color. Dye reservoirs are provided which are selectively dispensed into a mixing chamber to provide the selected color, where they are combined with water and chilled. The colored water is provided to a dispensing unit which selectively dispenses the colored water, or creates colored ice cubes for subsequent dispensing. Ice trays are removably secured within the dispensing unit to allow various shaped ice cubes to be produced.

Abstract: The present invention is directed to a novel method for manufacturing popcorn-shaped frozen product, such as but not limited to ice cream. Unlike prior systems that manufactured small, beaded frozen product, the method of the present invention introduces a much larger (diametrically larger) quantity of liquid composition into the liquid refrigerant. By introducing a sufficiently large quantity of liquid composition into the liquid refrigerant, the freezing processes changes substantially, to give the final product a popcorn shape.

Abstract: Apparatus for aiding in the ripening of produce that includes a sealed container having a refrigeration unit for supplying conditioned air for cooling produce stored in a container. A gas generator is arranged to mix a ripening gas with conditioned air within the container. A fresh air exchanger is integrated into the refrigeration unit for venting conditioned air from the container to ambient and exchanging the vented air with outside fresh air. The fresh air exchanger is automatically operated by a controller which coordinates the cycling of the gas generator with the exchange of fresh air so that the ripening process can be closely regulated.

Abstract: Apparatus for delivering conditioned air from the mixing chamber of a mobile container into a pair of supply air plenums that extend rearwardly along the side walls of the container. A series of fan units are contained within pods located within the mixing chamber adjacent to the front end of each supply air plenum. The pods are stacked in vertical alignment from the floor of the container to about the height of the container ceiling. Each pod includes two fan units that are contained in separate compartments. Each fan unit can be removed easily from the compartment and each pod unit can similarly be removed separately from the stack to facilitate mounting and removal of the pods as well as the individual fan units.

Abstract: An enclosed container having an air conditioning unit for providing conditioned air to the mixing plenum of an air handling system for circulating conditioned air through a load of perishable goods stored within the container. An open-sided supply duct is connected to the plenum that runs along the center of the length of the container and a pair of spaced-apart, open-sided return ducts pass along the side walls of the container parallel to the supply duct. A load of perishable goods is stacked between the ducts and blower units are mounted within the return ducts for drawing supply air through the load and returning the air into the mixing plenum at an increased pressure. The return air in the plenum is combined with conditioned air from the refrigeration unit and is circulated back into the supply duct for reuse in the system.

Abstract: A figure toy having a head with a mouth and eyes mounted on a torso, the figure toy including a mechanism for expelling a flow of air from the mouth. This mechanism consists of an electric motor-driven blower mounted within the torso, an electronic controller operatively connected to the blower for activating and deactivating it, a power supply operatively connected to the blower and controller, and a sensing device designed and configured such that upon triggering, the sensing device provides a signal to the electronic controller for the purpose of activating and deactivating the blower. The figure toy can include a lamp for illuminating the eyes. The power supply and electronic controller can be mounted inside the figure toy. Sensing devices can be based on an LED emitter/receiver, ultrasonic detection, infrared detection, a directly-contacted microswitch, noise detection, verbal command recognition, temperature sensing, relative humidity sensing, or motion detection.

Abstract: A series of narrow and tall above-ground stainless steel tanks define independent brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped plastic link belt driven around a frame by an electric motor. Projecting plastic flights on the belt engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume.

Abstract: An apparatus has a tank with a vertical carousel holding blocks of cheese. The carousel moves in a closed path which submerges and flips over the blocks of cheese in a chilled brine solution contained in the tank. The movement of the carrousel ensures that the cheese is cooled uniformly without deformation. While the cheese block are held in the carrousel a fluid circulation system forces chilled brine through the tank.

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: An ice cream vending machine prevents loss of cool air when the vending machine is not in vending operation by closing a passage of a guide member. The vending machine includes a cooling system, a freezing chamber cooled by the cooling system, a canister arranged within the freezing chamber, for holding a bead type ice cream, a cup supplying device arranged outside of the freezing chamber, for supplying a cup for holding the bead type ice cream, an ice cream discharging device for discharging the bead type ice cream from the canister, a guide member having a passage for guiding the ice cream discharged by the ice cream discharging device into the cup, and an opening/closing device for selectively opening and closing a passage of the guide member. An actuator device of the opening/closing device means may comprise a resilient member.

Abstract: A salad bowl with cooling function in the present invention includes a bowl body and a cover body. The bowl body has a recess and a chamber separated from the recess with a separator and the cover body has a receiving pan. After ice cubes are respectively placed in the recess of the bowl body as well as the receiving pan of the cover body and vegetable or fruit salad is placed in the chamber of the bowl body, the cover body is covered on the bowl body, by which the vegetable or fruit salad will be spread with cool air coming from the ice cubes and penetrating through perforated holes of the separator as well as the receiving pan and thus to be kept fresh in cool temperature in a longer period and tasted more delicious.

Abstract: The invention relates to a method of removing the fibrous shells from cereal grains. This method according to the invention comprises a pretreatment step, wherein the moisture content of the cereal grains is increased, e.g. in the case of corn grains from 16 to more than 20% by weight, followed by the step of exposure of the pretreated grains to a thermal shock by means of a cryogenic medium and thereafter mechanical treatment step thereof.

Abstract: This invention is related to a reactor used in the production of hard candy by employing a treatment with neutral carbon dioxide gas and thus having gas bubbles, which effervesce in the mouth. The reactor for manufacturing popping candy includes a pressure vessel of double-walled construction; a shaft assembly mounted within the pressure vessel for rotation about a longitudinal axis of the pressure vessel; the shaft assembly including a first shaft located within a second shaft for circulation of cooling fluid in the shaft assembly; a plurality of stirring blades secured to the second shaft and arranged at an angle to the longitudinal axis; and a reactor wall stripper attached to outer ends of the blades, the reactor wall stripper having a width substantially identical to widths of the blades.

Abstract: A manipulating apparatus (10) receives a plurality of previously frozen pieces of foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain at least partially 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. The treatment process may include physically manipulating the foodstuff in multiple cycles to enhance microbe kill.

Abstract: An apparatus for batch coating liquid onto core pieces of particulate matter said apparatus having a processing mode and a discharge mode, and comprising a rotatable drum having a substantially right cylindrical shape, a horizontally disposed longitudinal axis, an interior surface, an exterior surface, a loading end and a discharge end, a loading opening at said loading end and a discharge opening at said discharge end, and farther having a frame for supporting said drum, drive means for rotating said drum about its longitudinal axis in a processing direction and oppositely in a discharge direction, at least one nozzle for introducing a spray pattern of liquid or gas into the drum, and a plurality of vanes affixed to the interior surface of said drum, said vanes configured to move the core pieces toward the loading end of said drum during processing and to produce a continuous cascade of core pieces over said vanes and into the spray pattern.

Abstract: A method is disclosed comprising the steps of placing a first portion of a mixture of spring water and distilled water into a first chamber; and freezing the first portion of the mixture inside the first chamber to form a first ice cube. The mixture may comprise about ninety percent distilled water and ten percent pure spring water. The method may include placing a second portion of the mixture into a second chamber and freezing the second portion of the mixture inside the second chamber to form a second ice cube. The first and second chambers may be attached together by a backing. The method may also include sealing the first chamber after placing the first portion of the mixture into the first chamber and before freezing the first portion. The first chamber may be sealed by placing a foil over the first chamber. The method may include removing bacteria from the first portion after placing the first portion into the first chamber and before freezing the first portion.

Abstract: In a process for cooling and atomizing liquid or pasty substances or mixtures of substances, a liquid or pasty substance/mixture of substances is combined with liquid or supercritical carbon dioxide and then the mixture of liquid or pasty substance/mixture of substances and liquid or supercritical carbon dioxide is expanded. An apparatus for cooling liquid or pasty substances or mixtures of substances has a storage vessel for the liquid or pasty substance/mixture of substances, to which is allocated a line in which a device for transporting the liquid or pasty substance/mixture of substances is disposed. The apparatus has a source of liquid or supercritical carbon dioxide, to which source is allocated a line, and it has a connection point via which the line allocated to the storage vessel for the liquid or pasty substance/mixture of substances is connected to the line allocated to the source of liquid or supercritical carbon dioxide, and which has an expansion apparatus.

Abstract: A cooking appliance (100) comprising a housing (10) providing a cooking chamber (12), a cooking mechanism associated with the cooking chamber (12) for cooking food therein, and a peltier unit (20) arranged to alter the temperature of the interior of the cooking chamber (12). The peltier unit (20) comprises a peltier device (30) having first and second metal parts which form a junction therebetween and are associated with the interior and exterior of the cooking chamber (12) respectively. In a cooling mode, the peltier device (30) is operable to, upon the passage of an electrical current across the junction in one direction, absorb heat by the first metal part and liberate heat by the second metal part, such that the interior temperature of the chamber (12) may be lowered to facilitate the storage of perishable food.

Abstract: A portable batch pasteurizer for pasteurization or other heat treatment of contained fluids for consumption by animals or humans provides a heat transfer coil through which hot or cold fluids are pumped to heat or cool the fluid in which it is immersed. An impeller circulates the fluid in which the fluid is contained to ensure even heating or cooling.

Abstract: A rotary blancher having a food product receiving chamber sealed substantially everywhere except at its food product inlet and food product outlet to permit operation using solely a non-liquid heat transfer medium that is a gas or vapor that preferably is steam. To minimize loss of heat transfer medium out the inlet and outlet, some atmosphere preferably is vented. Preferably, the blancher can also use a liquid heat transfer medium or liquid and non-liquid heat transfer combined media. During operation, food product is introduced into the chamber and a rotary food transport mechanism urges the food product toward the outlet. The heat transfer medium is introduced into the chamber where it comes into contact with the food product. After heating the food product to the desired temperature, the food product is removed from the blancher. Preferably, food product is blanched in this manner in a continuous flow process.

Abstract: A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are distributed around the food products in the blancher. The flows are discharged at a high flow rate, a high pressure, or a combination of both. Where a liquid is discharged, it preferably is discharged at a flow rate of at least 20 gpm and at least 30 psi. Where a gas is discharged, it is discharged at a flow rate of at least 60 CFM at a pressure of at least 2 psi or at a flow rate of at least 10 CFM at a pressure of at least 80 psi. If desired, discharged fluid can be recirculated to save energy. To help increase agitation and help break up clumps of food products in the blancher, direct-contact mechanical agitation devices, such as baffles, can be used.

Abstract: In cooler used for coating a product such as food with a uniform layer of a liquid coating material, the mass of the product is measured either in the cooling chamber or just before it is introduced into the cooling chamber; the mass of a liquid cryogen which will suffice, when introduced into the cooling chamber and into contact with the product, to reduce the temperature of the mass of product to a first predetermined temperature below the melting point temperature of the coating material is calculated; the introduction of the calculated mass of liquid cryogen into the cooling chamber is controlled and the product is thereby cooled to the first predetermined temperature prior to application of a predetermined mass of coating material onto the cooled product to provide a coating thereon.

Abstract: The invention relates to a plant for producing chocolate articles, comprising at least one refrigeration section 5, 8, 12. Cold air supply to a chocolate plant is improved in that the cold air inlet 16, 17, 18 of the refrigeration section 5, 8, 12 is connected to a cold air duct of a central refrigeration system 14.

Abstract: A rotary blancher that is substantially sealed during operation to increase food product heating speed and efficiency. The blancher has a sealed housing, a novel substantially sealed food product inlet, and a novel substantially sealed food product outlet. A heat transfer medium, such as water or only steam, is introduced into the blancher to heat the food product inside the blancher. During operation, food products are substantially continuously introduced into the blancher through the food product inlet, processed by the blancher, and thereafter discharged from the blancher through the food product outlet. As a result, a greater amount of food products can be more quickly heated to a desired temperature using a blancher of this invention as compared to a blancher that is not sealed.

Abstract: The invention relates to a method for making confectionery products and an apparatus for use in the method. The apparatus includes a hopper for mixing the ingredients of a confectionery mix with water to provide a confectionery-based slurry, a device to deliver the confectionery-based slurry from the hopper to a scrape evaporator, and a scrape evaporator. The scrape evaporator includes at least a substantially cylindrical upper cooking section having a first surface at a first temperature for receiving the slurry from the hopper and first scrapers. The first scrapers remove the slurry from the first surface and urge the slurry towards a substantially cylindrical lower cooking section having a second surface at a second temperature and second scrapers.

Abstract: Method and apparatus for continuously tempering a fat-containing, chocolate-like mass. The mass is subjected to a cooling creating crystals in the mass as it passes over crystal creating cooling surfaces, and a final reheating (H). For any raise or drop in the cooling medium temperature or flow, the temperature of the crystal creating cooling surfaces is controlled to be lower than, or equal to a predetermined, maximum temperature value, which creates crystals in the mass.

Abstract: A cooking appliance has a cooking space for receiving a product to be cooked. The cooking space communicates with a cooling-air feeding device and with a sensor module which is provided for sensing a infrared radiation of a surface area under measurement located in the cooking space. The sensor module is disposed at least partially in an air stream provided by the cooling-air feeding device. Impairment of the measuring quality by the air stream is prevented by an extraction device that is provided for extracting air from the cooking space. The extraction device and the feeding device define an imaginary straight line joining a mouth opening of the cooling-air feeding device on the cooking space side and a mouth opening of the extraction device on the cooking space side being at a distance from the surface area under measurement.

Abstract: Feed Machine, preferably for use in machines for processing ice-cream mixtures or the like, having an element that swings (202; 203; 204; 205; 206) about a given axis between two positions and works in conjunction with a suitable housing (102; 103; 104; 105; 106) located at an opening made in one wall (1) of the machine (10). One of the two positions of the swing element (202; 203; 204; 205; 206) allows communication between the processing chamber and the outside environment and the other position prevents such communication. The housing (102; 103; 104; 105; 106) presents on its surface a funnel-shaped cavity (112; 113; 114; 115; 116) open at the bottom.

Abstract: A nozzle assembly including a nozzle unit, first and second sleeves and a clamp. The nozzle unit has an aft collar and a tapered inner fluid contact surface, tapering to gradually increase the velocity of fluid passing therethrough. The inner surface is formed of an elastomer material that deforms by eddies in the fluid and thereby does not build turbulent flow. The clamp encircles a rearward fitting of the first sleeve and a forward fitting of the second sleeve, holding them together with the collar sandwiched therebetween.

Abstract: A food storage and preparation device (10, 50, 100, 200) is provided for more rapidly cooling or heating a mass of food or other product contained within a storage pan. The device includes a plurality of air contact fins (20) which rapidly convey heat to and from the ambient surrounding air and a plurality of food contact fins (22, 56, 106) which are inserted within the mass of food to increase the surface area of the food exposed to a heat transfer surface to more rapidly transfer heat to or from the mass of food.

Abstract: A rotary blancher that is sealed such that it can be positively pressurized during operation to a pressure greater than the ambient pressure outside the blancher to increase food product heating speed and efficiency. The blancher has a sealed housing, a sealed food product inlet, and a sealed food product outlet all for enabling an atmosphere inside the blancher to be positively pressurized. A heat transfer medium, such as a heated gas, a heated vapor, a heated liquid, or a combination thereof is introduced into the blancher to heat the food product inside the blancher. In one preferred embodiment, steam and hot water comprise the heat transfer medium. During operation, food products are continuously or substantially continuously introduced into the blancher through the food product inlet, continuously or substantially continuously processed by the blancher, and thereafter continuously or substantially continuously discharged from the blancher through the food product outlet.

Abstract: A vacuum meat marinating machine for products requiring a short vacuum massage cycle, comprising a substantially horizontal cylindrical vessel having a large opening at the top for rapid loading of product, said opening covered by a sealed vacuum cover during operation, and further having a hollow outer wall comprising a jacket for the circulation of liquid refrigerant. A paddle agitator is located within the vessel, having a hollow shaft running longitudinally within the vessel. Affixed at an angle to the shaft are a plurality of hollow triangular-shaped paddles, which paddles push product horizontally during operation. Liquid refrigerant circulates through the hollow wall of the vessel, as well as the hollow agitator shaft and paddles. The agitator shaft is connected to a reversible motor that periodically reverses the direction of rotation, thereby maximizing heat exchange between product and liquid refrigerant.

Abstract: Disclosed is a method and apparatus adaptable for various kinds of raw rice and a variety of finally cooked rice, which comprises a combination of a steaming line constructed of a single endless conveyor and a settling and/or cooling line constructed of a plurality of combined endless conveyor belts arranged downstream of the steaming line. The settling and/or cooling line is combined with the rice continuously steaming line which comprises the steps of placing rice, that has finished preliminary water absorption, on a carrying surface of a single conveyor belt evenly, moving the carrying surface while blowing steam to the rice placed on the carrying surface, and effecting primary steaming of the rice, sprinkling of hot water to absorb water into the rice, and secondary steaming of the rice having absorbed water successively during movement of the carrying surface without agitating the rice, the above steps being performed within a sealed housing.

Abstract: A food processing apparatus is disclosed that has a tank with an inlet end and an outlet end. The apparatus has at least two rotary drums received within an interior chamber of the tank, each communicating with the inlet end for urging a food product from the inlet end simultaneously through the drums to the outlet end. A liquid is held at a desired level within the interior chamber. Each of the rotary drums is submerged in the liquid to a predetermined depth. The food processor of the present invention is particularly well suited for increasing the food product volume capacity for particular foods which can only be passed through the drums at a relatively low product level within each drum.

Abstract: A hermetic sealing assembly for refrigerators in machines for vending prepackaged foodstuffs, such as sandwiches, toasts, small pizzas or the like comprising a sliding plate which is moved in an axial and planar direction by actuation means and is adapted to act as a sealing element for a refrigeration chamber during food storage and as a removable support, during vending, for a stack of metallic containers which contain the prepackaged food to be dispensed. The lowermost container of the stack rests on the plate and can instead fall freely by gravity into a collection seat for vending when the plate is removed by axial movement. Means for temporarily supporting the containers stacked on top of the lowermost container are also provided in the assembly and are associated and synchronized with the plate.

Abstract: There are provided a method of producing a pressurized gas-entrapping candy and a pressurized gas-entrapping apparatus to be used for the method. According to the method, the pressurized gas-entrapping candy is produced by preparing a hard candy with a conventional method, crushing the hard candy and sieving to obtain candy particles, attaching a pipe with fine holes in its peripheral wall to a cylindrical vessel through an opening formed in a lid of the cylindrical vessel, filling the candy particles in a space between the cylindrical vessel and the pipe, loading the cylindrical vessel in a long and cylindrical pressure-resistant vessel, feeding heating steam and then cooling water to a jacket portion of the pressure-resistant vessel, while maintaining pressurized state in the pressure-resistant vessel, to carry out heating and cooling treatments of the candy particles in the cylindrical vessel, and then releasing the pressurized state of the pressure-resistant vessel.

Abstract: A water system for supplying chilled water to a food production line. The chilled water is held in a holding tank which is sampled by a pump which delivers water to an analyzer. The water is first filtered to remove debris that would hamper the analysis. The analyzer determines the disinfectant level in the water, and generates a signal indicative of that level. When the disinfectant level falls below a predetermined level, a disinfection pump is activated to deliver additional disinfectant to the tank. The preferred disinfectant is Liquid Chlorine(sodium hypochlorite). The analyzer can measure the free available chlorine level, pH or oxidation-reduction potential of the water.

Abstract: A device for treating massage based products such as wafer materials for consumption or for packaging to cool and moisturize the same. The device has a channel through which the product can be moved in which the product path is flanked by a pair of air channels which have openings opposite one another so that the air can pass from one air channel to the other transversely to the direction of displacement of the products in the product channel. The walls between the air channels and the product channels are bearing walls and preferably massive plates having the aforementioned openings. The lining or housing can have removable walls or doors which open to offer access to the air channels and the product channel for cleaning purposes.

Abstract: A food temperature maintenance cart transports meals of hot and cold food items prepared at a meal assembly area to a meal serving area where the meals are to be served, while keeping hot foods hot and cold foods cold for extended periods of time. The cart includes a cabinet having tray storage compartments for storing meal serving trays containing refrigerated and heated food items. Thermal barriers subdivide each of the tray storage compartments into a refrigerated compartment for maintaining refrigerated foods in a refrigerated state and a heated compartment for maintaining heated foods in a heated state. A refrigerated air delivery compartment separates adjacent refrigerated compartments and produces laminar flows of refrigerated air across refrigerated food items contained on the trays.

Abstract: An apparatus for continuously tempering chocolate masses and the like includes at least one tempering circuit (17) for a tempering medium and a plurality of chambers (9), at least one of the chambers (9) being connected to the tempering circuit (17). The chamber (9) includes an entrance (15) for the tempering medium being arranged at the periphery of the chamber (9) and an exit (16) for the tempering medium being arranged at the periphery of the chamber (9). At least one first separating wall (29, 29') is arranged inside the chamber (9), and at least one second separating wall (30, 30') is arranged inside the chamber (9). The first and second separating walls (29, 29'; 30, 30') are arranged in the form of at least two spirals defining a spiral-like canal (32) therebetween for the flow of the tempering medium from the entrance (15) toward the exit (16). The separating walls (29, 29'; 30, 30') each extend from an outside region of the chamber (9) toward an inside region of the chamber (9).

Abstract: Disclosed is a method and apparatus adaptable for various kinds of raw rice and a variety of finally cooked rice, which comprises a combination of a steaming line constructed of a single endless conveyor and a settling and/or cooling line constructed of a plurality of combined endless conveyor belts arranged downstream of the steaming line. The settling and/or cooling line is combined with the rice continuously steaming line which comprises the steps of placing rice, that has finished preliminary water absorption, on a carrying surface of a single conveyor belt evenly, moving the carrying surface while blowing steam to the rice placed on the carrying surface, and effecting primary steaming of the rice, sprinkling of hot water to absorb water into the rice, and secondary steaming of the rice having absorbed water successively during movement of the carrying surface without agitating the rice, the above steps being performed within a sealed housing.

Abstract: A cheesecake batter is baked in individual cups as it is continuously moved from one end of an oven to the other. Thereafter, it is cooled by being transferred to a cooling table covered with a hood. The cooling table and the hood are arranged in line with the other end of the oven, and contains a downward laminar sterile air flow to envelop the baked cheesecake batter on the cooling table. In addition, the cooling table and the hood are spaced from the other end of the oven a distance in which the flow of heated vapor from the oven react and create a vacuum, thereby maintaining the baked cheesecake batter under constant sterile conditions, as it moves from the oven to the cooling table.

Abstract: An apparatus for destroying pathogens on food, including a steam chamber having an entrance opening and an exit opening. An entrance door structure nominally closes the entrance opening in the steam chamber and an exit door structure nominally closes the exit opening of the steam chamber. Each of the entrance and exit door structures are composed of a plurality of closely vertically adjacent segments that are mounted to the entrance and exit openings to open and close independently of each other. Flanges extend horizontally from the upper and lower edges of the door segments to maintain a relatively close seal with the adjacent door segment even though the door segments are opened or closed a relatively differing amount.

Abstract: A mobile container adapted for transporting perishable goods includes a front wall, a rear wall, a pair of side walls extending therebetween so as to define an elongated enclosure having a longitudinal axis and adapted to receive a cargo load. An air recirculation plenum is defined in the enclosure adjacent to the front wall. A refrigeration system is in fluid communication with the air recirculation plenum and is adapted to induct air at a first temperature and to exhaust air at a second temperature. A pair of air delivery plenums extend from the bulkhead along the length of the enclosure parallel to the longitudinal axis. Each of the pair of air delivery plenums is defined by a corresponding one of the pair of side walls and a plenum wall disposed spaced from the corresponding side wall and extending from the upper margins of the enclosure such that the plenum wall is adapted to be co-extensive and in abutting contact with a portion of the cargo load.

Abstract: In cooler used for coating a product such as food with a uniform layer of a liquid coating material, the mass of the product is measured either in the cooling chamber or just before it is introduced into the cooling chamber; the mass of a liquid cryogen which will suffice, when introduced into the cooling chamber and into contact with the product, to reduce the temperature of the mass of product to a first predetermined temperature below the melting point temperature of the coating material is calculated; the introduction of the calculated mass of liquid cryogen into the cooling chamber is controlled and the product is thereby cooled to the first predetermined temperature prior to application of a predetermined mass of coating material onto the cooled product to provide a coating thereon.

Abstract: Apparatus for condensing moisture from an air stream. The condenser includes concentric cylinders having a common wall. The outer cylinder contains a cooling material, such as water, and upon contact therewith, the air stream is cooled and moisture contained therein is condensed.

Abstract: A unit for molding and heat treating food products, including a series of parallel, horizontal, upwardly facing generally U-shaped molds. A lid element extends under the bottom of each mold, and the entire mold assembly is fixed to support means which permit stacking of the units, the lid elements then engaging in the channel openings of an underlying unit, defining individual fluid-tight conduits which receive heat-conveying fluid for treatment, by heat exchange, of food products contained in the channels.