Abstract: A food processing system (10) includes a first conveyor (12) having sprocket driven chains (14 and 16) extending along a loading run (26) and a return run (28) at a loading station (80). A support bar (52) extends transversely between the chains (14 and 16), and has a first movable hook (62) and a second stationary hook (64) mounted thereto. A food stick (74) for supporting a food product (76), such as a string of hot dogs, has a leading end (72) engageable with the movable first hook (62) for manually pushing the first hook along the support bar, and a trailing end (82) engageable with the stationary second hook. A second conveyor (102) at a transfer station (114) has spaced parallel sprocket driven chains (104 and 48) for transporting the food stick (74) and food product (76) to a processing station for cooking, smoking, chilling, etc.

Abstract: A food processor (20), such as a smokehouse, cooker, dryer or the like, includes a food receiving chamber (22) having left and right ports (24 and 26) closed and opened by air flow control means provided by pivoted perforated louvers (44 and 46). For rightward horizontal air flow across flat-lying food products, the left set of louvers is closed such that air flow is restricted to passage only through the perforations or orifices (48) as an input port. The right set of louvers are open to provide lower resistance to and a higher volume of output air flow. This enables the discharge of the extra volume of water vapor due to moisture evaporating from the food in the chamber and in turn enables uniform air flow circulation and food processing without the accumulation of water vapor and consequent increased humidity in the chamber which would otherwise retard drying.

Abstract: A food processor (20), such as a smokehouse, cooker, dryer or the like, includes a food receiving chamber (22) having left and right ports (24 and 26) closed and opened by air flow control means provided by pivoted perforated louvers (44 and 46). For rightward horizontal air flow across flat-lying food products, the left set of louvers is closed such that air flow is restricted to passage only through the perforations or orifices (48) as an input port. The right set of louvers are open to provide lower resistance to and a higher volume of output air flow. This enables the discharge of th extra volume of water vapor due to moisture evaporating from the food in the chamber and in turn enables uniform air flow circulation and food processing without the accumulation of water vapor and consequent increased humidity in the chamber which would otherwise retard drying.

Abstract: Spray dried products exhibiting improved dispersibility in solvent medium are obtained from a highly porous foraminous mat. The mat is comprised of a multiplicity of spheroidal dry particles bonded or fused together in an aggregate form. The fused particles of the mat are structurally arranged to provide a multiplicity of communicating pores and channels extending through the mat permitting the flow of a gas through the mat. The mat can be subdivided into pieces of the required size or reduced to a fine powder, if desired.