Abstract: A heat-treatment device in particular for sausages of the co-extruded sausage type, has pipework extending between an introduction orifice and a discharge orifice through which the sausages emerge from the pipework a collecting device that is disposed above the introduction orifice, which emerges in the pipework at the introduction orifice and is intended to enable the sausages to be introduced into the pipework a pump intended to propel hot water into the pipework upstream of the introduction orifice or in the collecting device the water level in the collecting device being higher than the level of the discharge orifice and the level of the introduction orifice the level of the introduction orifice is lower than the level of the top part of the coil, and the pipework has between the introduction orifice and the discharge orifice, a part taking the form of a coil in a descending spiral, and between the introduction orifice and the coil an ascending portion.

Abstract: A method for preparing bacon may include: a provision step for providing an impervious film; an initial deposition step where at least one rind, having on one of its faces a variable thickness of fat, is spread on the film; a first deposition step where a first layer of pork meat is spread on the variable thickness of fat of the rind, thus forming an assembly; a packaging step during which the assembly is enclosed under vacuum in the impervious film forming a sealed pouch; a pressing step where the sealed pouch is disposed in a mould and compressed; a cooking step where the sealed pouch is cooked in the mould; a cooling step where the sealed pouch is cooled in the mould; a step of removal from the mould, where the sealed pouch is discharged from the mould; and an unpouching step, where the sealed pouch is removed.

Abstract: A heat treatment vessel configured to receive at least two stacks of food products, includes a chamber with an inlet opening and a discharge opening separated from the inlet opening. The vessel also includes a movement device configured to engage a stack received through the inlet opening and to transport it toward the discharge opening.

Abstract: A transport tray for use in an installation for manufacturing food products, the installation having actuators. The transport tray has a chassis and a bottom having two panels mounted on the chassis, each having a first parallel edge and being able to move in rotation about a rotation axis parallel to the first edges between a transport position in which the distance between the first edges is less than the diameter of the fruit products and an unloading position in which at least one of the first edges is lowered so that the distance between the first edges is greater than the diameter of the food products. Each panel cooperates with an actuator for passing it from the transport position to the unloading position. Apparatus is provided to prevent lifting of the first edge of each panel beyond the transport position.

Abstract: The invention concerns a mould for a food product, comprising at least one shell (302a, 302b) having a marking zone consisting of a plurality of ribs (402, 406) intersecting one another, said mould being characterized in that each rib (402, 406) has an edge (404, 408) having a sharp ridge oriented towards the inside of the mould in order to mark the food product during preparation thereof in said mould and in that said or each shell (302a, 302b) has, at the ends thereof, a recess (314, 414) intended to form, with the recesses (314, 414) of the other shells constituting the mould, a hollow (312, 412) that extends from the inside of the mould and in the direction of the outside of the mould.

Abstract: A heat treatment device in particular for sausages of the co-extruded sausage type, has pipework extending between an introduction orifice and a discharge orifice through which the sausages emerge from the pipework a collecting device that is disposed above the introduction orifice, which emerges in the pipework at the introduction orifice and is intended to enable the sausages to be introduced into the pipework, a pump intended to propel hot water into the pipework upstream of the introduction orifice or in the collecting device the water level in the collecting device being higher than the level of the discharge orifice and the level of the introduction orifice the level of the introduction orifice is lower than the level of the top part of the coil, and the pipework has between the introduction orifice and the discharge orifice, a part taking the form of a coil in a descending spiral, and between the introduction orifice and the coil an ascending portion.

Abstract: A method and system for processing food products in a vessel includes the steps of introducing intermediate temperature water from a first reservoir into the vessel, circulating the water and emptying it back into the first reservoir. Next, hot water from a second reservoir fills the vessel, is regulated by circulation between the second reservoir and the vessel, and is emptied back into the second reservoir. Intermediate temperature water from the first reservoir is then reintroduced into the vessel, circulated and emptied. Then, chilled water or brine from a third reservoir fills the vessel, is regulated by circulation between the third reservoir and the vessel, and is emptied back into the third reservoir.

Abstract: A stackable unit having two longitudinal sections and two transverse sections forming a frame with at least one trough having each end fixed to the transverse sections and a fixed cover underneath. Vertical posts are distributed over each longitudinal section for support of a unit stacked above it.

Abstract: A method and system for processing food products in a vessel includes the steps of introducing intermediate temperature water from a first reservoir into the vessel, circulating the water and emptying it back into the first reservoir. Next, hot water from a second reservoir fills the vessel, is regulated by circulation between the second reservoir and the vessel, and is emptied back into the second reservoir. Intermediate temperature water from the first reservoir is then reintroduced into the vessel, circulated and emptied. Then, chilled water or brine from a third reservoir fills the vessel, is regulated by circulation between the third reservoir and the vessel, and is emptied back into the third reservoir.

Abstract: A heat treatment vessel configured to receive at least two stacks of food products, includes a chamber with an inlet opening and a discharge opening separated from the inlet opening. The vessel also includes a movement device configured to engage a stack received through the inlet opening and to transport it toward the discharge opening.

Abstract: A stackable unit includes at least one cell for carrying a foodstuff during cooking. The cell includes a pressing structure for causing pressing of a foodstuff contained in a corresponding cell of a second identical stackable unit of a lower rank, the stackable unit including a support structure for seating the stackable unit on the second identical stackable unit and a centering structure for laterally positioning the stackable unit during stacking thereof on the second identical stackable unit such that the stackable unit can be disposed vertically in line with the second stackable unit. During stacking, a guidance structure guides the stackable unit onto the second identical stackable unit in at least one plane containing the vertical stacking direction.

Abstract: The invention concerns a stackable unit (100a) comprising: two longitudinal sections (104a) and two transverse sections (102a) forming a frame; at least one trough (106a) whereof each end is fixed to the transverse sections (102a); and under each trough (106a) there is fixed a cover (108a); the stackable unit (100a) being characterised in that it comprises at least two vertical posts (110a) distributed over and fixed to each longitudinal section (104a), the upper face of each post (110a) serving as a rest for the lower surface of a post of a higher stackable unit, and the lower face of each post (110a) coming to rest on the upper face of a post (110b) of the lower stackable unit (100b) or on the ground.

Abstract: A system for cooking and then cooling food products by immersion in a heat transfer fluid, consisting of a vessel (200) to contain the heat transfer fluid and a system (500) for homogenization by blowing gas bubbles into the heat transfer fluid from a gas bubble formation system (530). The vessel (200) is closed by a cover (250) leaving a space above the maximum level of the free surface of the heat transfer fluid. Homogenization is accomplished by closed circulation of gas contained in the space above the heat transfer fluid which generates bubbles in the heat transfer fluid.

Abstract: The present invention concerns a mold table for food products comprising at least one longitudinal conduit that can be closed by a cover. Each conduit has a variable cross section that defines at least one cavity that forms a mold for the food products.

Abstract: A stackable unit includes at least one cell for carrying a foodstuff during cooking. The cell includes a pressing structure for causing pressing of a foodstuff contained in a corresponding cell of a second identical stackable unit of a lower rank, the stackable unit including a support structure for seating the stackable unit on the second identical stackable unit and a centering structure for laterally positioning the stackable unit during stacking thereof on the second identical stackable unit such that the stackable unit can be disposed vertically in line with the second stackable unit. During stacking, a guidance structure guides the stackable unit onto the second identical stackable unit in at least one plane containing the vertical stacking direction.

Abstract: A pressing mold for receiving a foodstuff, such as ham pieces, as it is being cooked and pressed in a hermetically sealed wrap, comprises a cover to press the foodstuff being cooked and to allow the foodstuff to expel an exudate. The mold comprises at least one transverse partition bounding, inside the mold, a main pouch of the wrap. The main pouch carries the foodstuff. The wrap includes at least one lateral pouch connected to the main pouch by a bridge including passages through which the exudate flows during cooking. The lateral pouch fits into a space in the mold between the partition and an end wall of the mold. A space is provided between the upper edge of each partition and a cover of the mold. The space is such as to prevent pinching of the passages during cooking and pressing of the foodstuff.

Abstract: The invention relates to a set of baking moulds for food products such as hams, including a plurality of moulds mounted on a support frame (5, 6), each mould comprising a trough (2) with a generally U-shaped transverse section in order to form a bottom (13) and two side walls (4). The top edges of the side walls (4) form folded flaps (7), the adjacent flaps of the two troughs (2) being connected together.

Abstract: A method for assembling a rigid industrial food-cooking container is disclosed wherein metal sheets respective recesses and projecting elements are first assembled and then shaped to a specific predetermined geometry for receiving the industrial food and the sheets temporarily connected and assembled at right angles, and welded or brazed to cover the entire contact surface between the sheets to provide a leak proof container for the industrial cooking of the food.