Abstract: A tilted roller system for preparing laminated products having different figures, including three-dimensional rolled figures, wherein said roller system comprises a conveyor band, a start roller band, a roller band and an unloading band.

Abstract: An apparatus comprising a conveyor with a conveyor belt and a series of stacking towers spaced along the length of the conveyor belt and secured to the conveyor belt. Each of the stacking towers has a chamber adapted for receiving fragile goods. A drive gear is coupled to the conveyor belt for advancing the stacking tower with goods in the chamber to a baler, which is configured to place a mouth of one of the plurality of empty packages over the stacking tower with goods in the chamber. The conveyor is configured so that further advancement of the conveyor belt by the drive gear causes the stacking tower to tilt so that the goods slide into the package and the package slides off the stacking tower, in each case under the force of gravity. Method for packaging fragile goods using stacking towers is provided.

Abstract: A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.

Abstract: A method of producing a multicoated edible snack product comprising providing an edible core, applying a first layer over the outer surface of the edible core. The first layer is cooked to form a hardened first layer over the edible core. A second layer is applied over the hardened first layer, and cooked to form an expanded second layer. The hardened first layer provides a crunchy aspect to the snack product and the expanded second layer provides a soft exterior to the snack product when biting into the snack product.

Abstract: A mass shaped detaching razor device for detaching mass shapes from a laminating roller without damaging the same is provided, said device comprises a main support coupled on its upper section with a lower end of a pressure arm by means of a 5 pivot coupling, the main support is coupled on its lower section with a razor support having on a frontal end a detachment razor, a shock absorber coupled on its lower end to a back end of the main support and coupled by its upper end to an upper end of the pressure arm.

Abstract: A system for converting whole kernel corn into mesa within a brief period of time. A system including apparatus for removing the pericarp and stem from the kernels and residuals being ground into a flour of suitable particle sizes. This flour is combined with lime and water and mixed for 6-12 minutes reaching a terminal temperature of about 50 degrees Celsius or and wherein gelatization occurs, forming a masa. Further apparatus then fragments the masa into sizes for further processing.

Abstract: A roller system laminates products in different shapes of any type of mass and/or combination thereof, for obtaining different rolled tri-dimensional shapes, to be later baked and/or fried. A roller system comprises a horizontal conveyor belt, set on the upper part of a main support structure, which receives laminated products and conveys them in a first direction at a first velocity towards a start roller belt; said start roller belt which is perpendicular to the horizontal conveyor belt, is set over a second mobile support structure, to begin the rolling of the laminated products at a second velocity and in a second direction, said start roller belt transports the laminated products with the rolling having started towards a rolling belt; the rolling belt on an inclined plane under the horizontal conveyor belt.

Abstract: A method of controlling an upstream and a downstream process wherein the upstream process conditions a stream of product delivered to the downstream process is provided. The control method uses an empirically determined formula to determine a metric for adjusting the activity of the upstream process to thereby adjust the rate with which the upstream process conditions and feeds a stream of conditioned product to the downstream process. The empirically determined formula determines the metric using two input variables: a duty cycle setting of the upstream process and an output rate of the downstream process expressed as a decimal amount of the output rate set-point.

Abstract: A system to fluidize and convey finely divided particulate matter comprises a container with a top and bottom portion separated by a pan with apertures there through and a hatch to receive a volume of particulate matter into the container to be supported on the pan. The pan is funnel-shaped and has a discharge port at the lowermost portion of the pan. A bridging conveyor tube receives fluidized flow of the particulate matter from the discharge port and conveys the matter to a riser conveyor tube, which elevates the fluidized flow to a receiving bin remove from the container. The bridging conveyor tube and the riser conveyor tube receive gas streams provided through apertures from a bridging gas passage and a riser gas passage, respectively, to sustain fluidized flow from the discharge port of the pan to the receiving bin to minimize the air required to convey the matter.

Abstract: Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack which is carried along a cooking path during which the pack is agitated and mixed by paddle means or tumbled so that the individual slices receive maximum contact with the cooking medium. The cooking path may be divided into one or more stages in each of which the cooking times and temperatures are selected and maintained to produce potato chips of different styles having a final moisture content in the range of 1.2% to 2%. The apparatus includes temperature and oil circulation controls for the oil heat exchangers dedicated to each stage of a cooking protocol. A multiplicity of variable rate, rotatable paddle wheel assemblies are positioned along the cooking path for thorough agitation of the potato pack encouraging good oil contact with the individual slices and consistent, chip-to-chip final moisture content.

Abstract: A system to fluidize and convey finely divided particulate matter comprises a container with a top and bottom portion separated by a pan with apertures there through and a hatch to receive a volume of particulate matter into the container to be supported on the pan. The pan is funnel-shaped and has a discharge port at the lowermost portion of the pan. A bridging conveyor tube receives fluidized flow of the particulate matter from the discharge port and conveys the matter to a riser conveyor tube, which elevates the fluidized flow to a receiving bin remove from the container. The bridging conveyor tube and the riser conveyor tube receive gas streams provided through apertures from a bridging gas passage and a riser gas passage, respectively, to sustain fluidized flow from the discharge port of the pan to the receiving bin to minimize the air required to convey the matter.

Abstract: The unitized vacuum fryer is capable of low atmosphere vacuum cooking and has an elongate cooking tunnel having an upper portion separable from a base portion for cleaning and maintenance. When hermetically sealed together the two portions function to retain a high vacuum for an enclosed fry cooking system. Hermetic sealing locks at each end of the tunnel afford product entry and exit. The vacuum fryer does not require a separate enclosing pressure vessel.

Abstract: A method of controlling the movement and separation of snack food products being cooked continuously in a bath of hot cooking oil to the end of realizing a more uniform moisture content in the final product employs a plurality of paddle wheels with blades to rotate in a double action, ratcheting clockwise and counter-clockwise to penetrate and agitate vigorously the product pack. Also disclosed is a variety of paddle wheel configurations and their functions of impeding and urging product flow during cooking.

Abstract: A centrifuge operative in successive low speed and high speed modes serves to remove surface cooking oil from a continuous stream of fragile snack food products wherein the oil removal occurs in the high speed mode and products are discharged from the centrifuge with relatively low kinetic energy in the low speed mode.

Abstract: Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack which is carried along a cooking path during which the pack is agitated and mixed by paddle means or tumbled so that the individual slices receive maximum contact with the cooking medium. The cooking path may be divided into one or more stages in each of which the cooking times and temperatures are selected and maintained to produce potato chips of different styles having a final moisture content in the range of 1.2% to 2%. Further disclosed are apparatus that includes temperature and oil circulation controls for the oil heat exchangers dedicated to each stage of a cooking protocol.

Abstract: The unitized vacuum fryer is capable of low atmosphere vacuum cooking and has an elongate cooking tunnel having an upper portion separable from a base portion for cleaning and maintenance. When hermetically sealed together the two portions function to retain a high vacuum for an enclosed fry cooking system. Hermetic sealing locks at each end of the tunnel afford product entry and exit. The vacuum fryer does not require a separate enclosing pressure vessel.

Abstract: Cooking of French fried potatoes by facilitating a generally vertical arrangement of potato strips while in the frying operation is disclosed wherein the slices may be cooked within a very deep pack while oil is urged to flow upwardly through the pack and steam entrapment within the cooking slice pack is minimized. A conveyor belt carrying the slices through the cooker has a multiplicity of openings facilitating oil flow there through and the cooker is configured to permit oil discharge for reheating purposes both laterally and longitudinally of the processing path.

Abstract: A rotary air impingement oven enables volume production of oil-free food products including those from root crops such as potato chips. The oven contains a cage-like drum with perforate or foraminous sidewalls rotatably disposed within the oven such that the sidewalls, containing product therein, are exposed to temperature and velocity controlled impinging process vapor which is withdrawn continuously during drum rotation. The food products within the drum are urged by an internal baffle towards the drum discharge during rotation.

Abstract: A centrifuge operative in successive low speed and high speed modes serves to remove surface cooking oil from a continuous stream of fragile snack food products wherein the oil removal occurs in the high speed mode and products are discharged from the centrifuge with relatively low kinetic energy in the low speed mode.