Abstract: Poultry parts are exposed to a marinade so that the marinade is absorbed by the parts and the outer surface of the parts has an adhesive myosin protein binder disposed thereon. The parts are then coated with a mixture including sugar to form a glazable outer coating, which coating glazes upon cooking.

Abstract: Meat and poultry portions, such as chicken breasts, are marinated uniformly with standardized quality under various conditions encountered in the manufacturing process. This quality is achieved by mixing a batch of raw products in a marinade to pass the products periodically out of the marinade. The meat and the marinade are simply metered to provide a predetermined amount of marinade to be absorbed by the meat. The meat is then simply mixed or agitated with the marinade until all the marinade is absorbed and the outer meat surfaces are covered by a myosin protein layer. A coating mixture of dry powders, including natural sugar solids, is applied to the moistened surface of the marinated meat and adheres to the myosin layer to produce a uniform thin glazing coat adhering to the product surface. Flavorings and spices in the coating mixture provide product taste, and sugar solids provide a product appearance.

Abstract: Industrial electric ovens and fryers of the type used for cooking precooked foods such as meats prior to packaging of the food draw high currents which tend to melt internal electrical connections. An industrial heating device includes compression-type electrical connections which reliably carry high currents and are capable of withstanding high voltage levels without breaking down. Compression-type electrical connections are used instead of the screw-type connections of the prior art to insure that all electrical connections have reliable, relatively large current-carrying cross-sectional contact areas. The electrical connection matrix of the resulting industrial heating device has increased current-carrying capacity and is much more reliable and resistant to electrical failure.

Abstract: A steam cooker processes large quantities of food products such as meat, fish, poultry and produce passed therethrough in a spiral conveyor path. The continuously running conveyor is provided with loading and unloading stations outside the cooker and with a continuously operable spray detergent cleaning bath.Efficient cooking is achieved without loss of humidity, flavor or appearance by maintaining water drop free steam at near 100.degree. C. and 100% humidity at a pressure greater than atmospheric and by features of the apparatus including control of steam flow out of the cooking chamber and introduction of cold air thereinto.Two separate steam sources, internal and external, are provided with the internal source comprising a heated pool of water on the floor of the cooker chamber, which is agitated for heat transfer efficiency and to remove fat or drippings from the cooking products.

Abstract: Food products such as produce, fish, meat, and poultry are rapidly cooked and chilled in separate units through which a continuously running conveyor belt passes in a spiral pathway to converse cabinet space and produce energy efficient operation. Water is used as the heating and chilling medium in 100% humidity steam and cold humid air atmospheres respectively preferably at a pressure above atmospheric. This keeps all equipment surfaces moist and not readily contaminated by dried, accumulated, burnt on drippings, fat, proteins or other food residues. Thus, the sanitization process is simplified.The system operates with the conveyor belt continuously running in both food processing and mechanical sanitizing modes. The latter mode includes continuous cleaning of the belt and a periodic sanitation cycle with the food processing system shut down. The sanitization is achieved by jet spray scrubbing with warm water and detergent solution and circulation through the system.

Abstract: Warm food products are chilled to a sanitary storage temperature approaching 0.degree. C. without dehydration by introducing them into a cold humid 100% humidity chamber. The humidity is regenerated by spraying refrigerated water and the products are passed through a chilling chamber on a conveyor belt with a spiral path configuration.Various cabinet features reduce input energy and provide sanitary conditions, such as supplying sanitary water, and filtering droplets of water from the cold moist air to avoid contamination or product disfiguring drip. Provisions are made to prevent a moving conveyor belt from carrying warm air into the chiller or from carrying cold air out of it as it passes continuously through the chiller cabinet. All lubricated mechanical equipment is mounted external to the food processing chilling chamber and access doors are provided for sanitation. The water spray chamber and water flow paths are simply sanitized by replacing the water with a detergent solution.

Abstract: Warm food products are chilled to a sanitary storage temperature approaching 0.degree. C. without dehydration by introducing them into a cold humid 100% humidity chamber. The humidity is regenerated by spraying refrigerated water and the products are passed through a chilling chamber on a conveyor belt with a spiral path configuration.Various cabinet features reduce input energy and provide sanitary conditions, such as supplying sanitary water, and filtering droplets of water from the cold moist air to avoid contamination or product disfiguring drip. Provisions are made to prevent a moving conveyor belt from carrying warm air into the chiller or from carrying cold air out of it as it passes continuously through the chiller cabinet. All lubricated mechanical equipment is mounted external to the food processing chilling chamber and access doors are provided for sanitation. The water spray chamber and water flow paths are simply sanitized by replacing the water with a detergent solution.

Abstract: A steam cooker processes large quantities of food products such as meat, fish, poultry and produce passed therethrough in a spiral conveyor path. The continuously running conveyor is provided with loading and unloading stations outside the cooker and with a continuously operable spray detergent cleaning bath.Efficient cooking is achieved without loss of humidity, flavor or appearance by maintaining water drop free steam at near 100.degree. C. and 100% humidity at a pressure greater than atmospheric and by features of the apparatus including control of steam flow out of the cooking chamber and introduction of cold air thereinto.Two separate steam sources, internal and external, are provided with the internal source comprising a heated pool of water on the floor of the cooker chamber, which is agitated for heat transfer efficiency and to remove fat or drippings from the cooking products.

Abstract: A steam cooker processes large quantities of food products such as meat, fish, poultry and produce passed therethrough in a spiral conveyor path. The continuously running conveyor is provided with loading and unloading stations outside the cooker and with a continuously operable spray detergent cleaning bath.Efficient cooking is achieved without loss of humidity, flavor or appearance by maintaining water drop free steam at near 100.degree. C. and 100% humidity at a pressure greater than atmospheric and by features of the apparatus including control of steam flow out of the cooking chamber and introduction of cold air thereinto.Two separate steam sources, internal and external, are provided with the internal source comprising a heated pool of water on the floor of the cooker chamber, which is agitated for heat transfer efficiency and to remove fat or drippings from the cooking products.