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 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: Foodstuffs are cooked by soaking in a hot liquid followed by a soaking in at least one cold liquid. A tank or a plurality of cooking tanks is provided with a liquid inlet, a heating unit for obtaining hot liquid, a refrigeration unit for obtaining cold liquid and filling pipes for conveying the liquids to the respective inlets of the tanks. The installation has reversible pumps, each designed to permit the liquids to flow in a tank in the direction of the inlet and to permit the liquid to return from the tank inlet, via one of the filling pipes and in the direction of the units.

Abstract: A pressing device comprised of stackable moulds for cooking and shaping hams into an oval cross-section. Each mould comprises transverse sides, longitudinal sides, crosspieces extending between the longitudinal sides, and a plurality of fixed troughs extending between the transverse sides. Below each trough (3), there is suspended from the transverse sides, a cover which is formed by a longitudinal plate, two end plates and two longitudinal sides. The end plates of the cover can slide against the faces of the transverse sides, each end plate being furnished with longitudinal pins which are directed toward vertical slots positioned along the transverse sides. Finally, a spring is disposed and compressed between the cover and the base of the trough.

Abstract: A machine for heating, packaged or non-packaged foodstuffs. It comprises a plurality of cooking tanks (1 to 4), a central heater for hot liquid (5), a central chilling plant for cold liquid (6) and an assemblage of liquid distribution pipes and liquid conveyor pipes.The main heating tank (5) and cooling tank (6) are located at a height clearly above the cooking tanks (1 to 4) and associated with each is a distribution pipe (14 or 15) connected to its exit (S5 or S6) and a collecting pipe (10 or 11) connected to its exit (E5 or E6). Each cooking tank (1) is provided with a descending pipe (20.1) connected to each distribution pipe (14 or 15) via an electric valve (14.1 or 15.1) and with an ascending pipe (21.1) connected to each collecting pipe (10 to 11) via an electric valve (10.1 or 11.1). A flow control valve (23.1) is located in series on the descending pipe (20.1) which is connected to the entry (E1) of the said cooking tank (1), the overflow of which (S1) is connected the entry of a pump (27.

Abstract: The process for cooking meat products in containers comprises five phases:(a) putting a heat transporting liquid in contact with the products in their containers,(b) remove the heat transporting liquid and let the products in their containers cool to a predetermined value,(c) putting a heat transporting liquid in contact with the products,(d) leaving the heat transporting liquid in contact with the products, the difference between the ambient temperature and the core temperature of the products being constant, and(e) maintaining the ambient temperature constant until the desired core temperature is achieved.