Abstract: A low-temperature water-based atmospheric cooker for food products such as fish, meat and poultry is provided, and includes a hydrostatically-sealed cooking chamber having in upper wall and a supporting side wall, a conveyor belt within the cooking chamber having an inner-most edge and an-outer most edge, the belt having a path rising circuitously within the cooking chamber wherein each tier of the conveyor belt generally passes over another tier of the conveyor belt to form a generally spiral central belt path within the chamber, an entry portion of the belt path receiving uncooked food product into the cooking chamber, an exit portion of the belt path for discharging cooked food product from the cooking chamber; means for supporting the conveyor belt in the generally spiral central belt path; means for driving the conveyor belt in the generally spiral central belt path; a reservoir of heated water for spraying onto the food products; a plurality of outer water-spraying nozzles for spraying the heated water

Abstract: The present invention is directed to a vertical cabinet having the dual function of heating or cooling food articles within the cabinet. The cabinet comprises a plurality of removable, vertically spaced-apart support shelves of a conductive material for supporting food articles. One aspect of the invention provides for heating and cooking of food articles by circulating a thermal liquid fluid through a heating channel having a serpentine configuration in each shelf. Each shelf has quick-disconnect couplings. Another aspect of the invention provides for cooling and refrigeration of food articles by circulating a chilled fluid transfer media from a cooling unit connected to the vertical cabinet to the shelves of the cabinet.

Abstract: A material for use in the construction of plates, films, food containers and like containers. The material is suitable for use with human foods, and comprises by-products from an agricultural milling process and a binder. The agricultural by-product is preferably selected from the group including corn hominy, wheat bran, soy hulls, rice hulls and oat hulls. The binder may be either inherent in the by-products or added to the by-products. If added, the binder may be synthetic or organic.

Abstract: The invention is an apparatus for heat processing of food. The invention includes a frame which supports the subcomponents of the apparatus. The apparatus' subcomponents include a rack having a plurality of hook-like projections for holding the food. A rack displacement assembly reciprocally moves the rack between a food loading position and a heat processing position. The rack displacement assembly includes both a lever and a cable and pulley-actuated linkage. The rack is moved into a heating cavity when that rack is in its heat processing position. Heating means are provided on at least one side of the heating cavity.

Abstract: A slicing/shaving machine particularly adapted for high speed slicing/shaving or food products in which at least one slicing/shaving blade defines a slicing/shaving edge of a generally arcuate configuration. The blade is carried by a slicing/shaving drum which is rotated about an axis to impart a circular path of travel to the slicing/shaving edge disposed at an angle other than parallel thereto. The product is fed/guided generally radially toward the slicing/shaving edge and is sliced/shaved thereby along the circular path in a continuous high speed fashion.

Abstract: A unique spiral vapor cooker and cooking process comprises an insulated housing defining cooking chamber including a reservoir of heated water therein. Rising within the cooking chamber is a vertically oriented spiral conveyor carrying a stainless steel mesh conveyor belt. Water vapor rises through the mesh conveyor belt from a downwardly flowing source of heated water passing underneath the conveyor belt by a generally U-shaped water channel positioned underneath the conveyor belt. The bottom of the channel is randomly perforated permitting passage of water out of the channel to baste food product carried on a below positioned conveyor belt. The channel follows the entire path of the belt. Water at a preferred temperature of 200-205 degrees Fahrenheit is pumped upwardly from the water reservoir to a top portion of the water channel and flows downwardly within the channel while the conveyor carries the food product upwardly over the surface of the channel.

Abstract: A slicing/shaving method includes the steps providing a slicing/shaving edge of a generally arcuate configuration, rotating the slicing/shaving edge along a circular path of travel with the slicing/shaving edge disposed at an angle other than parallel thereto, and guiding a food product along a food product feed path disposed generally transversely to the slicing/shaving edge whereby continuous rotation of the slicing/shaving edge along the circular path effects continuous slicing/shaving of the fed food product.

Abstract: The invention is a packet for the cleansing of edible oils, and a method of using that packet. The packet comprises a sealed enclosure formed of a porous or perforated, polymeric material. The ground rind from a fruit, such as granulated grapefruit peelings, are inserted into that enclosure. The method comprises immersion of the porous or perforated, fruit peeling-containing polymeric packet into the edible oil. The porous or perforated packet is retained in the edible oil for at least five minutes. During the time that the packet is immersed, the edible oil can flow through the porous or perforated polymeric packet and contact the citrus peelings within that packet. At the end of the appropriate time period, the porous or perforated polymeric packet is removed from the edible oil.