Abstract: A fluid-based radial distribution system includes an internal passageway and a plurality of openings radially spaced around the internal passageway. A plurality of gate members are associated with at least some of the plurality of openings, with the gate members are configured to move between an open position that allows product to move through the opening associated with that gate member and a closed position that restricts product from moving through the opening associated with that gate member.

Abstract: A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product.

Abstract: A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product.

Abstract: A fluid-based radial distribution system includes an internal passageway and a plurality of openings radially spaced around the internal passageway. A plurality of gate members are associated with at least some of the plurality of openings, with the gate members are configured to move between an open position that allows product to move through the opening associated with that gate member and a closed position that restricts product from moving through the opening associated with that gate member.

Abstract: A fryer can include a base having a reservoir for receiving oil for frying a food product and a hood coupled to the base. The fryer can have an inlet at an upstream section and an outlet at a downstream section. At least one conveyor can move food product from the inlet to the outlet. A first baffle member and second baffle member can be positioned over the conveyor to define a frying chamber therebetween. The first and second baffle members can restrict air from flowing into the frying chamber from outside of the frying chamber.

Abstract: A radial distribution system includes a base member for receiving product for distribution to a plurality of conveyors, a plurality of gate members radially-spaced around the base member and configured to move between an open position and a closed position, and a vibration member configured to vibrate the base member. The vibration causes product received on the base member to move on the base member in a substantially circular manner.

Abstract: A fluid-based radial distribution system includes an internal passageway and a plurality of openings radially spaced around the internal passageway. A plurality of gate members are associated with at least some of the plurality of openings, with the gate members are configured to move between an open position that allows product to move through the opening associated with that gate member and a closed position that restricts product from moving through the opening associated with that gate member.

Abstract: A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product.

Abstract: A radial distribution system includes a base member for receiving product for distribution to a plurality of conveyors, a plurality of gate members radially-spaced around the base member and configured to move between an open position and a closed position, and a vibration member configured to vibrate the base member. The vibration causes product received on the base member to move on the base member in a substantially circular manner.

Abstract: A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product.

Abstract: A concave tapered food product includes a cross section and a second end having a shape defined by a generally concave arc and a generally convex arc. The concave tapered food product has a first side and a second side shaped by a longitudinal cut along the foodstuff. A cutter assembly for cutting a foodstuff to form the concave tapered food product includes a housing member. The cutter assembly also includes a curvilinear blade including a cutting edge for cutting the foodstuff, the cutting edge defining an arc along a first portion of the curvilinear blade and a foot positioned at an end of the curvilinear blade for supporting the curvilinear blade. The foot is configured for being received and secured in the housing member. The housing member is configured for at least partially enclosing the curvilinear blade.

Abstract: This invention includes a system for cutting food products, such as potatoes, into proportional length pieces. In a one embodiment, the system includes a cutting assembly, sensors upstream of the cutting assembly and a programmable logic controller. The cutting assembly preferably includes a housing defining a passageway, at least two separately actuatable stops extendable into the passageway to provide an abutment to hold the food product in place, and at least two separately actuatable blades for slicing the food product into pieces. The controller cooperates with the sensors to determine the length of each food product and, based on a length determinative algorithm, selectively actuate one of the stops and at least one of the blades to determine how many times the food product will be sliced and location of the cut(s) relative to the leading end of the food product.

Abstract: A concave tapered food product includes a cross section and a second end having a shape defined by a generally concave arc and a generally convex arc. The concave tapered food product has a first side and a second side shaped by a longitudinal cut along the foodstuff. A cutter assembly for cutting a foodstuff to form the concave tapered food product includes a housing member. The cutter assembly also includes a curvilinear blade including a cutting edge for cutting the foodstuff, the cutting edge defining an arc along a first portion of the curvilinear blade and a foot positioned at an end of the curvilinear blade for supporting the curvilinear blade. The foot is configured for being received and secured in the housing member. The housing member is configured for at least partially enclosing the curvilinear blade.

Abstract: This invention includes a system for cutting food products, such as potatoes, into proportional length pieces. In a one embodiment, the system includes a cutting assembly, sensors upstream of the cutting assembly and a programmable logic controller. The cutting assembly preferably includes a housing defining a passageway, at least two separately actuatable stops extendable into the passageway to provide an abutment to hold the food product in place, and at least two separately actuatable blades for slicing the food product into pieces. The controller cooperates with the sensors to determine the length of each food product and, based on a length determinative algorithm, selectively actuate one of the stops and at least one of the blades to determine how many times the food product will be sliced and location of the cut(s) relative to the leading end of the food product.

Abstract: This invention includes a system for cutting food products, such as potatoes, into proportional length pieces. In a one embodiment, the system includes a cutting assembly, sensors upstream of the cutting assembly and a programmable logic controller. The cutting assembly preferably includes a housing defining a passageway, at least two separately actuatable stops extendable into the passageway to provide an abutment to hold the food product in place, and at least two separately actuatable blades for slicing the food product into pieces. The controller cooperates with the sensors to determine the length of each food product and, based on a length determinative algorithm, selectively actuate one of the stops and at least one of the blades to determine how many times the food product will be sliced and location of the cut(s) relative to the leading end of the food product.

Abstract: This invention includes a system for cutting food products, such as potatoes, into proportional length pieces. In a one embodiment, the system includes a cutting assembly, sensors upstream of the cutting assembly and a programmable logic controller. The cutting assembly preferably includes a housing defining a passageway, at least two separately actuatable stops extendable into the passageway to provide an abutment to hold the food product in place, and at least two separately actuatable blades for slicing the food product into pieces. The controller cooperates with the sensors to determine the length of each food product and, based on a length determinative algorithm, selectively actuate one of the stops and at least one of the blades to determine how many times the food product will be sliced and location of the cut(s) relative to the leading end of the food product.

Abstract: The present disclosure concerns embodiments of an apparatus and method for producing a filled-dough food product, such as a fruit-filled turnover (e.g., an apple turnover) or a single-serve pie, on an industrial scale. In one representative embodiment, the apparatus includes a filling-apportionment mechanism and a filling-transfer mechanism. The filling-apportionment mechanism is configured to apportion or separate a supply of filling pieces (e.g., pieces of fruit, such as apple pieces) into one or more portions of a predetermined size. The filling-transfer mechanism includes a vacuum pick-up device that is configured to pick up one or more portions of filling pieces from the filling-apportionment mechanism and deposit the portions on a sheet of dough.

Abstract: A method of preparing potato strips includes cutting potatoes into strips, blanching the strips, dipping the strips in an aqueous solution containing salt, color additives, SAPP or other additives, and drying the strips. The dry strips are parfried, partially deoiled, washed in water, cooled, exposed to superheated steam, dried in an impingement oven, cooled and frozen. The strips, before parfrying, may be coated with a batter. The frozen strips may be reconstituted by heating in an oven. In alternative methods, frozen strips are prepared with no or virtually no fat content.

Abstract: This invention includes a system for cutting food products, such as potatoes, into proportional length pieces. In a one embodiment, the system includes a cutting assembly, sensors upstream of the cutting assembly and a programmable logic controller. The cutting assembly preferably includes a housing defining a passageway, at least two separately actuatable stops extendable into the passageway to provide an abutment to hold the food product in place, and at least two separately actuatable blades for slicing the food product into pieces. The controller cooperates with the sensors to determine the length of each food product and, based on a length determinative algorithm, selectively actuate one of the stops and at least one of the blades to determine how many times the food product will be sliced and location of the cut(s) relative to the leading end of the food product.