Abstract: Weighed, rod-like product is deposited into a receptacle having a bottom wall formed by an iris plate assembly, which may be vibrated and which opens on command to drop the product into one of two cylindrical holding canisters with clamshell doors on their sides. The canisters are mounted in an "L" configuration which toggles back and forth through a 90 degree rotation presenting each canister first in a vertical position to receive product from the receptacle and then in a horizontal position to release product via the clamshell doors into a pocket such as a timing hopper, or a paperboard tray carried by a conveyor to a packaging machine. Interlocks are provided to preclude release of the product or movement of the conveyor when synchronization is lost with respect to either the weighing or packaging machine.

Abstract: An oven with a box-like housing for efficient use of plant floor space encases a spiral food product carrying conveyor. A process vapor is circulated within the housing by "plug fans" with the inlet drawing vapor from the central axial zone of the spiral conveyor and exhausting into plenums along the periphery of the conveyor. The plenums have nozzles oriented to project the process vapor laterally towards the conveyor.

Abstract: Rows of rectangular bins for crop storage have open tops along which an overhead shuttle carriage moves for filling the bins one at a time. An auger on the carriage removes the contents from the incoming conveyor belt for deposit in an assigned bin. An array of declined baffles positioned in the path of the falling product buffers the fall. A product support over the discharge auger minimizes the product bridging effect between the vertical walls of the bin.

Abstract: Weighed, rod-like product is deposited into a receptacle having a bottom wall formed by an iris plate assembly, which may be vibrated and which opens on command to drop the product into one of two cylindrical holding canisters with clamshell doors on their sides. The canisters are mounted in an "L" configuration which toggles back and forth through a 90 degree rotation presenting each canister first in a vertical position to receive product from the receptacle and then in a horizontal position to release product via the clamshell doors into a pocket such as a timing hopper, or a paperboard tray carried by a conveyor to a packaging machine. Interlocks are provided to preclude release of the product or movement of the conveyor when synchronization is lost with respect to either the weighing or packaging machine.

Abstract: Odor/pollutants from cooking food products are collected and delivered to a plenum proximate the burner of a heat exchanger which serves the food cooker. The burner issues a flame into a combustion chamber having a baffle arranged normal to the flame and a central opening in the baffle is partially occluded by a frusto-conically shaped turbulence increasing body spaced from the baffle to define an annular flow slot along the body which is has an central flow passageway therethrough. Efficient pollution vapor incineration results.

Abstract: Cooking process and apparatus is provided for cooking food products in a continuous manner whereby the moisture formed during the process of cooking is removed from the cooking oil and the time-temperature profile within the cooker along the cooking path may be adapted to substantially conform to a linear or nonlinear curve. The apparatus provides a novel process for cooking specialty snack foods having harder bite and/or lowered oil content.

Abstract: Cooking process is provided for cooking food products in a continuous manner whereby the moisture formed during the process of cooking is removed from the cooking oil and the time-temperature profile within the cooker along the cooking path may be adapted to substantially conform to a linear or non-linear curve. The apparatus provides a novel process the cooking process results in specialty snack foods having harder bite and/or lowered oil content.

Abstract: A food chip cooking process in which uncooked food slices are propelled airborne over the cooking vat in a batch, are stirred and submerged to urge the batch from one end of the vat to the other and then removed from the vat for further processing.

Abstract: A food chip cooking process in which uncooked slices are propelled airborne over the cooking vat in a batch, are stirred and submerged to urge the batch from one end of the vat to the other and then removed from the vat for further processing.

Abstract: An oven and method for cooking solid foods. The oven comprises an elongated housing divided into tandem cooking zones each with separate cooking and heating chambers. Food products are carried on a vapor pervious conveyor through the cooking chambers as a distinct cooking process vapor is recirculated in each zone at different rates between the heating and cooking chambers. In one zone, the process vapor is circulated generally laterally of the conveyor over the food in a turbulent mode and then recirculated for reheating in a path parallel to the conveyor.

Abstract: Cooking apparatus is provided for cooking food products in a continuous manner whereby the moisture formed during the process of cooking is removed from the cooking oil and the time-temperature profile within the cooker along the cooking path may be adapted to substantially conform to a linear or non-linear curve. The apparatus provides a novel process for cooking specialty snack foods having harder bite and/or lowered oil content.

Abstract: Cooking apparatus is provided for cooking food products in a continuous manner whereby the moisture formed during the process of cooking is removed from the cooking oil and the time-temperature profile within the cooker along the cooking path may be adapted to substantially conform to a linear or non-linear curve. The apparatus provides a novel process for cooking specialty snack foods having lowered oil content.

Abstract: A machine forms tortillas into cooked taco shells using a conveyor with a plurality of complementary, vertically extending forming elements which shift from a nested to an open condition as the conveyor sprockets are traversed for feeding and discharging the product. On the lower conveyor run the forming elements pass through a channel of cooking oil and then on to a station where cooked taco shells are discharged. A loading conveyor feeds tortillas in a spaced column towards the forming elements and an acceleration conveyor operates between the loading conveyor and forming conveyor for positioning the tortilla for engagement with a forming element.

Abstract: A machine forms tortillas into cooked taco shells using a conveyor with a plurality of complementary, vertically extending forming elements which shift from a nested to an open condition as the conveyor sprockets are traversed for feeding and discharging the product. On the lower conveyor run the forming elements pass through a channel of cooking oil and then on to a station where cooked taco shells are discharged. A loading conveyor feeds tortillas in a spaced column towards the forming elements and an acceleration conveyor operates between the loading conveyor and forming conveyor for positioning the tortilla for engagement with a forming element.

Abstract: A recirculating hot oil cooking apparatus for animal or vegetable product pieces which includes flow direction altering mechanisms in front of and behind the product entry zone of the cooker to substantially eliminate eddy currents and improve movement of raw product pieces from the product entry zone toward the product exit zone without product clumping.

Abstract: A direct fired fryer includes a combustion chamber heated by burner means and heats a vat of cooking oil through a partition wall as well as through a network of heat conducting tubes arranged in the vat and communicating with the combustion chamber. A wiper conveyor sweeps fines from the bottom of the vat to a sump for discharge outside of the conveyor and also cleans the upper surfaces of the heat conducting tubes to minimize the carbonaceous burnoff.

Abstract: Method and apparatus is disclosed for processing food products such as potato chips and the like. A frying medium mist is contained in a vat in which the water vapor or steam being released from the product and the frying medium being generated rises upwardly through a pre-treatment chamber in which a pair of superposed perforate conveyors are mounted. The product is sliced or cut into parts which are conveyed to the feed end of the upper conveyor. The upper conveyor moves the product in a path along the length of the vat for discharge onto the lower conveyor, which moves the product along a reverse path for discharge into the vat. The product passes through the chamber in an atmosphere of the frying medium mist and steam. The speed of the conveyors is selectively controlled at a rate which causes the product to remain in contact with the atmosphere for an optimum dwell time for partial cooking as the frying medium mist and steam deposit on the product.

Abstract: A process for preparing french fried potatoes for freezing and subsequent finish frying to resemble closely french fried potatoes prepared directly from fresh potatoes, in which after completion of the preliminary potato treatment steps of peeling, trimming, cutting into french fry size strips, and washing, the strips are then treated with hot oil for a brief period, and that step is repeated following at least one treatment of the potato strips to a hot, (300.degree. to 400.degree. F.) high velocity process vapor of high moisture content (60 to 65%) and following a final oil treatment, exposing the strips to a hot, dry process vapor for reducing the gross weight about 30%. This process produces a pre-fried potato product with an oil content of about 3 to 7%.

Abstract: A continuous process for imparting a charcoal-broiled flavor and appearance to meat products, moves the product into impingement with open gas flames to sear the product's surfaces and to brand the upper and lower product surfaces with hot, metal branding elements.The food treatment apparatus has a housing furnished with product inlet and outlet conveyors. Movable branding apparatus disposed between the conveyors are heated by open flame gas burners. The conveyors and branding apparatus are driven in synchronization so that the product may move from the inlet conveyor to the branding station and thence to the outlet conveyor for further treatment.

Abstract: A process for preparing french fried potatoes for freezing and subsequent finish frying to resemble closely french fried potatoes prepared directly from fresh potatoes, in which after completion of the preliminary potato treatment steps of peeling, trimming, cutting into french fry size strips, and washing, the strips are then treated with hot oil for a brief period, and that step is repeated following at least one treatment of the potato strips to a hot, (300.degree. to 400.degree. F.) high velocity process vapor of high moisture content (60 to 65%) and following a final oil treatment, exposing the strips to a hot, dry process vapor for reducing the gross weight about 30%. This process produces a pre-fried potato product with an oil content of about 3 to 7%.