Abstract: A massaging press roller for tenderizing a food product includes a shaft and at least one roller element disposed on the shaft. The at least one roller element is configured to impart a pulsating pounding action on a food product.

Abstract: A spray retort system includes a vessel having an interior and a load defined by at least one paperboard container. The at least one paperboard container comprises a body having a top end, a bottom end, and an exposed edge, and the load is positionable within the interior of the vessel. The system further includes at least one nozzle positioned within a top interior portion of the vessel to spray processing fluid onto a top of the load and a first supplemental nozzle arranged on the top interior portion of the vessel to spray processing fluid downwardly along the exposed edge of the at least one paperboard container.

Abstract: A bidirectional flow system for a cooking oven in accordance with one embodiment of the present disclosure includes an oven chamber having a first cooking zone in fluid communication with a second cooking zone, the oven chamber having at least a floor, a ceiling, and a mezzanine for dividing the first and second cooking zones; a gas circulation system for supplying gaseous cooking medium initially to either of the first or second cooking zone; and a return assembly for receiving returned gaseous cooking medium, wherein the return assembly includes a plurality of louvers movable between a first position and second position to receive returned gaseous cooking medium from the other of the first or second cooking zone. Systems and methods for adjusting cooking zones in an oven are also provided.

Abstract: A thermal processing and control system (300) includes a thermal processing station (312) for receiving food products (14) being carried on a conveyor system (316). A first scanning station (318) is located upstream from the thermal processing station (312) for scanning the food products being carried by the conveyor (316). An actuator (420) automatically connects temperature measuring devices (402) with selected food products (14). A diverter conveyor (324) diverts selected food products (14) from the conveyor (316) to a transverse conveyor (326) for either further processing or alternative processing, depending on how system (300) is configured. The temperature measuring devices (402) are automatically removed from the food products at station (329).

Abstract: A thermal processing and control system (10) includes a thermal processing station (12) for receiving food products (14) being carried on a conveyor system (16). A first scanning station (18) is located upstream from a similar processing station (12) for scanning the food products being carried by the conveyor (16). A second scanning station (20) is located downstream of the thermal processing station (12). A diverter conveyor (24) diverts selected food products (14) from the conveyor (16) to a transverse conveyor (26) which is capable of positioning the diverted food product onto a temperature measurement station (28), whereat the temperature of the food product is measured, either manually or automatically.

Abstract: AGVs receive instructions regarding tasks to be performed via localized wireless I/O communication devices (604) onboard the AGVs from localized wireless communications units (600) positioned about the facility, for example, at conveyors (202). The wireless communications units (600) utilize I/O devices (604) which have a limited range so as to be truly localized in their operation. The AGVs have a sophisticated onboard control system (130) that includes a destination determination system (140), a routing system (142), a navigation system (144), and a crash avoidance system.

Abstract: A thermal processing and control system (10) includes a thermal processing station (12) for receiving food products (14) being carried on a conveyor system (16). A first scanning station (18) is located upstream from a similar processing station (12) for scanning the food products being carried by the conveyor (16). A second scanning station (20) is located downstream of the thermal processing station (12). A diverter conveyor (24) diverts selected food products (14) from the conveyor (16) to a transverse conveyor (26) which is capable of positioning the diverted food product onto a temperature measurement station (28), whereat the temperature of the food product is measured, either manually or automatically.

Abstract: A thermal processing and control system (300) includes a thermal processing station (312) for receiving food products (14) being carried on a conveyor system (316). A first scanning station (318) is located upstream from the thermal processing station (312) for scanning the food products being carried by the conveyor (316). An actuator (420) automatically connects temperature measuring devices (402) with selected food products (14). A diverter conveyor (324) diverts selected food products (14) from the conveyor (316) to a transverse conveyor (326) for either further processing or alternative processing, depending on how system (300) is configured. The temperature measuring devices (402) are automatically removed from the food products at station (329).

Abstract: A system for cutting a workpiece into one or more portions or final pieces, and then transferring the final pieces to a receiving location, includes a conveyor configured to support and advance workpiece, as well as a cutter configured to cut the workpiece into the final pieces. At least one fluid nozzle is positioned relative to the conveyor and selectively activatable to discharge a stream of fluid at a predetermined location(s) on the final piece, thereby to propel the final piece from the conveyor to a receiving location. A controller activates the nozzle to direct the fluid stream at the target position(s) on the final pieces.

Abstract: A retort agitation system (100) for thermal processing of products includes product carriers 102a and 102b mounted on a low friction support system 104 for reciprocal movement of the carriers along the interior of a retort. The product carriers are driven in reciprocating motion by a drive actuator system 106 that can be positioned between the carriers 102a and 102b or endwise of the two carriers 102a and 102b. A drive actuator system 106 is linked to the carriers to cause the carriers to move along opposite reciprocating paths lengthwise of the retort. Reaction actuators 108 act on the carriers in opposition to the drive actuator system 106 to apply forces on the carriers for accelerating the carriers along the reciprocating paths of travel when such carriers reach the distal and proximal ends of the reciprocating travel paths.

Abstract: A method and system are provided for automatically portioning workpieces, such as food products, by simulating portioning the workpieces in accordance with one or more directly controlled characteristics (parameters/specifications) and/or indirectly controlled characteristics (parameters/specifications). The workpiece is scanned to obtain scanning information, then simulating portioning of the workpiece is carried out in accordance with the one or more directly controlled characteristics (parameters/specifications), thereby to determine the one or more indirectly controlled characteristics of the one or more final pieces to be portioned from the workpiece. The simulated portioning of the workpiece is performed for multiple combinations of one or more directly controlled characteristics until an acceptable set of one or more directly controlled characteristics and/or one or more indirectly controlled characteristics is determined.

Abstract: A system for controlling the travel path of an automated guided vehicle (AGV) from a first location to a second location includes assigning a virtual penalty for impediments in the potential travel path of the AGV, for each turn required to be made by the AGV in the potential travel path, and for transfers from one elevator to another. The determined virtual penalties are factored in determining the most expeditious travel path from the first location to the second location. The virtual penalty may be a virtual distance penalty or a virtual time penalty composed of one or more of the distance of alternative travel paths available to avoid the impediment(s), the time required to remove or move the impediment(s), or the time required to wait for the impediment(s) to be removed.

Abstract: Conveyor 12 includes a belt assembly 14 to which are mounted slat assemblies 16 on which work products are transported. The slat assemblies 16 are composed of transverse slat members 18 which are attached to the underlying belt assembly 14 by clips 20 that encircle portions of the belt as well as encircle portions of the slat members to engage within slots, grooves, bores, or blind bores 134 formed along the length of the slats.

Abstract: A system (100) for cutting work product (104) into portions (P) and unloading the portions includes a conveyance system (102) for carrying the workpieces and portions, as well as a scanner (110) for scanning the work products. A cutter system (120) composed of cutter assemblies (122) carried by carrier systems (124) may be arranged in an array or series along the conveyance system for cutting, trimming, and portioning the work products (104) into end pieces (P) of desired sizes or other physical parameters. An unloading system (130) composed of one or more unloading assemblies/units/apparatus (132) are carried by the same carrier systems (124) used to carry the cutter assemblies (122) to pick up the portioned pieces (P) and either move them to a different location or replace the portioned workpieces back onto the conveyance system after the trim of the workpiece has been removed.

Abstract: An extractor may include first and second cups being relatively moveable for compressing a fruit therebetween during extraction. A first cutter is associated with the first cup and includes a first cutter base having at least one base opening therein, and a first cutting blade extending outwardly from the first cutter base to define an interior passageway in communication with the at least one base opening. In other words, the extractor may include a windowed cutter. The extractor may also include a strainer tube coupled to the second cup and having longitudinally extending, slotted openings therein. The slotted openings may each have a width in a range of 0.03 to 0.05 inches, or more preferably, 0.035 to 0.045 inches. The strainer tube may be used without the windowed cutter.

Abstract: A coating system (20) includes a conveyor system (22), a coating distribution assembly (24), and a coating adherence system (26). The coating material (M) may be recycled via a coating collection and return system (30). The coating distribution assembly (24) includes a container (64) for receiving and distributing the coating using a coating distribution roller (74). The roller (74) has a plurality of longitudinal channels (78) extending along the length of the roller to receive the coating material and apply the coating material onto food products by rotation of the distribution roller. A coating distribution device distributes the material metered by the coating distribution roller onto the food products.

Abstract: A method for automatically guiding a vehicle along at least a first of a plurality of rows comprising predefined centerlines. At least a second of the rows comprises a number of objects of known dimensions positioned at known locations along the centerline thereof. The method comprises the steps of scanning the objects from the vehicle, generating a set of data points representative of the locations of the objects relative to the vehicle, determining a sensed position and heading of the vehicle from the data points, comparing the sensed position and heading of the vehicle to a position and direction of the first row centerline, and generating offset and heading errors for the vehicle based on differences between the sensed position and heading of the vehicle and the position and direction of the first row centerline.

Abstract: A cooking exhaust filter system 10 includes a collection duct structure 12 positionable over a cooking location CL. The transfer duct 14 receives the cooking exhaust from the collection duct structure 12 and changes the direction of flow of the cooking exhaust to direct such exhaust against an abutment. From such abutment, the cooking exhaust flows through the baffle assembly 18 which forces the cooking exhaust to flow in a helical path thereby forcing the particles in the cooking exhaust to the outside of the flow stream and against the walls of the baffle assembly to adhere thereto. The exhaust gas then flows through an outlet duct system into the atmosphere.

Abstract: A cooking tank 112 for a food fryer 100 includes a lower heating zone 154 for receiving a heating element of heat exchanger 120, and an upper product zone 152 in which a product transporting conveying system 122 is positioned. The lower heating zone of the tank 112 is narrower in width than the upper product zone 154 of the tank. Conveyor side bars 140 extend upwardly from shoulders 170 extending laterally from the narrower side walls at the heating zone of the tank to the wider side walls 168 at the product zone of the tank. Conveyor side bars 140 extend upwardly from the shoulders 170, inwardly of the side walls 168, to support the conveying system 122.

Abstract: A method and system are provided for automatically portioning workpieces, such as food products, by simulating portioning the workpieces in accordance with the one or more desired shapes of the final piece(s) as a directly controlled physical characteristic (parameter/specification) as well as one or more resulting indirectly controlled physical characteristics (parameters/specifications). The desired shape(s) of the final piece(s) are defined by a plurality of manipulatable reference coordinates. A workpiece is scanned to obtain scanning information, then portioning of the workpiece is simulated in accordance with the desired shape(s) of the final piece(s) defined by the directly controlled reference coordinates, thereby to determine the one or more indirectly controlled physical characteristics of the one or more final pieces to be portioned from the workpiece.