Abstract: A concave tapered food product includes a cross section and a second end having a shape defined by a generally concave arc and a generally convex arc. The concave tapered food product has a first side and a second side shaped by a longitudinal cut along the foodstuff. A cutter assembly for cutting a foodstuff to form the concave tapered food product includes a housing member. The cutter assembly also includes a curvilinear blade including a cutting edge for cutting the foodstuff, the cutting edge defining an arc along a first portion of the curvilinear blade and a foot positioned at an end of the curvilinear blade for supporting the curvilinear blade. The foot is configured for being received and secured in the housing member. The housing member is configured for at least partially enclosing the curvilinear blade.

Abstract: This invention includes a system for cutting food products, such as potatoes, into proportional length pieces. In a one embodiment, the system includes a cutting assembly, sensors upstream of the cutting assembly and a programmable logic controller. The cutting assembly preferably includes a housing defining a passageway, at least two separately actuatable stops extendable into the passageway to provide an abutment to hold the food product in place, and at least two separately actuatable blades for slicing the food product into pieces. The controller cooperates with the sensors to determine the length of each food product and, based on a length determinative algorithm, selectively actuate one of the stops and at least one of the blades to determine how many times the food product will be sliced and location of the cut(s) relative to the leading end of the food product.

Abstract: A concave tapered food product includes a cross section and a second end having a shape defined by a generally concave arc and a generally convex arc. The concave tapered food product has a first side and a second side shaped by a longitudinal cut along the foodstuff. A cutter assembly for cutting a foodstuff to form the concave tapered food product includes a housing member. The cutter assembly also includes a curvilinear blade including a cutting edge for cutting the foodstuff, the cutting edge defining an arc along a first portion of the curvilinear blade and a foot positioned at an end of the curvilinear blade for supporting the curvilinear blade. The foot is configured for being received and secured in the housing member. The housing member is configured for at least partially enclosing the curvilinear blade.

Abstract: This invention includes a system for cutting food products, such as potatoes, into proportional length pieces. In a one embodiment, the system includes a cutting assembly, sensors upstream of the cutting assembly and a programmable logic controller. The cutting assembly preferably includes a housing defining a passageway, at least two separately actuatable stops extendable into the passageway to provide an abutment to hold the food product in place, and at least two separately actuatable blades for slicing the food product into pieces. The controller cooperates with the sensors to determine the length of each food product and, based on a length determinative algorithm, selectively actuate one of the stops and at least one of the blades to determine how many times the food product will be sliced and location of the cut(s) relative to the leading end of the food product.

Abstract: This invention includes a system for cutting food products, such as potatoes, into proportional length pieces. In a one embodiment, the system includes a cutting assembly, sensors upstream of the cutting assembly and a programmable logic controller. The cutting assembly preferably includes a housing defining a passageway, at least two separately actuatable stops extendable into the passageway to provide an abutment to hold the food product in place, and at least two separately actuatable blades for slicing the food product into pieces. The controller cooperates with the sensors to determine the length of each food product and, based on a length determinative algorithm, selectively actuate one of the stops and at least one of the blades to determine how many times the food product will be sliced and location of the cut(s) relative to the leading end of the food product.

Abstract: This invention includes a system for cutting food products, such as potatoes, into proportional length pieces. In a one embodiment, the system includes a cutting assembly, sensors upstream of the cutting assembly and a programmable logic controller. The cutting assembly preferably includes a housing defining a passageway, at least two separately actuatable stops extendable into the passageway to provide an abutment to hold the food product in place, and at least two separately actuatable blades for slicing the food product into pieces. The controller cooperates with the sensors to determine the length of each food product and, based on a length determinative algorithm, selectively actuate one of the stops and at least one of the blades to determine how many times the food product will be sliced and location of the cut(s) relative to the leading end of the food product.

Abstract: The present disclosure concerns embodiments of an apparatus and method for producing a filled-dough food product, such as a fruit-filled turnover (e.g., an apple turnover) or a single-serve pie, on an industrial scale. In one representative embodiment, the apparatus includes a filling-apportionment mechanism and a filling-transfer mechanism. The filling-apportionment mechanism is configured to apportion or separate a supply of filling pieces (e.g., pieces of fruit, such as apple pieces) into one or more portions of a predetermined size. The filling-transfer mechanism includes a vacuum pick-up device that is configured to pick up one or more portions of filling pieces from the filling-apportionment mechanism and deposit the portions on a sheet of dough.

Abstract: A method of preparing potato strips includes cutting potatoes into strips, blanching the strips, dipping the strips in an aqueous solution containing salt, color additives, SAPP or other additives, and drying the strips. The dry strips are parfried, partially deoiled, washed in water, cooled, exposed to superheated steam, dried in an impingement oven, cooled and frozen. The strips, before parfrying, may be coated with a batter. The frozen strips may be reconstituted by heating in an oven. In alternative methods, frozen strips are prepared with no or virtually no fat content.

Abstract: This invention includes a system for cutting food products, such as potatoes, into proportional length pieces. In a one embodiment, the system includes a cutting assembly, sensors upstream of the cutting assembly and a programmable logic controller. The cutting assembly preferably includes a housing defining a passageway, at least two separately actuatable stops extendable into the passageway to provide an abutment to hold the food product in place, and at least two separately actuatable blades for slicing the food product into pieces. The controller cooperates with the sensors to determine the length of each food product and, based on a length determinative algorithm, selectively actuate one of the stops and at least one of the blades to determine how many times the food product will be sliced and location of the cut(s) relative to the leading end of the food product.

Abstract: An process for preparing frozen potato strips or root vegetable strips includes blanching the strips, parfrying the strips in oil in a vacuum and then freezing the strips. In another embodiments, the strips are blanched, fried in oil at atmospheric pressure, cooled in air, parfried in oil in vacuum and then frozen.

Abstract: A process for preparing frozen potato strips includes blanching the strips, parfrying the strips in oil in a vacuum and then freezing the strips. In another embodiment, the strips are blanched, fried in oil at atmospheric pressure, cooled in air, parfried in oil in a vacuum and then frozen.

Abstract: The invention has utility generally for monitoring any part for severance of the part. The invention is specifically useful for monitoring severance of a tension blade in a tension blade grid. For general monitoring of a part, the apparatus has wireless connection between the sensing unit and the control unit. The wireless connection is achieved with a transmit/receive unit using radiofrequency power transfer for electrical power and using infrared transmitters and receivers for signal transfer. For food processing, specifically for a vegetable cutting method employing at least one tension blade in a first tension blade grid through which vegetables are passed for cutting the vegetables wherein the at least one tension blade is severed during the cutting, the invention provides for diverting the vegetables to a second tension blade grid.

Abstract: This invention includes an optical characterization method capable of determining various characteristics of samples that preferably include naturally-occurring color deviations. In the preferred embodiment, this method is used in connection with food products and, particularly, potato products such as french fried potatoes. The method of this invention overcomes such disadvantages by generating from the RGB pixel values a sample-based color space that corresponds to the naturally-occurring color deviations of the samples. Preferably, the method includes generating HSI pixel values that correspond to the RGB pixel values and are defined with respect to an HSI color space having hue, saturation, and intensity coordinates. The sample-based representation of the color characteristics of the samples is determined on a pixel-by-pixel basis. As a result, color grades for the samples can be assigned according to the distribution of pixels within the sample-based representation.

Abstract: Whole potatoes are optionally peeled and optionally preheated before cutting into strips. The strips are blanched in water before being dipped in an aqueous solution containing sodium chloride, dextrose and chelating agents. The strips are then blanched in steam before being dried in heated air. The partially dried strips are again treated with steam for a short time to blanch the strips, then parfried in oil, cooled for an extended period, and parfried a second time in oil. The strips are then frozen and packaged, ready for reconstitution by frying, oven or microwave rethermalization.

Abstract: A rotary cutting apparatus for slicing food products into pieces such as helical strips includes a rotatable cutter head assembly having a radially extending thrust runner and discharge sleeve through which sliced food pieces are discharged. The cutter head assembly is supported by a plurality of radial motionless ring bearings in bearing contact with an outer periphery of the sleeve and by a plurality of motionless thrust bearings in supportive contact with the thrust runner. Bearing surfaces at the interfaces between the radial and thrust bearings and rotatable cutter head assembly are lubricated by circulating water. The rotatable cutter head assembly and belt drive system which drives the assembly are mounted as a unit on a pivotable frame to allow the combined structure to be pivoted away from a water feed inlet tube which delivers food products to the rotatable cutter head assembly.

Abstract: The present invention discloses an apparatus for slicing a food product such as a potato into helical strips such as curlicue potato fries. The potatoes are pumped with water by a centrifugal food pump to a tapered elastic tubular delivery tube. The tube expands as the potato progresses along the tube. The delivery tube allows the potato to be gently forced against a circular rotating cutting head assembly. The cutting head assembly cores the potato, scores concentric cuts and then slices the potato to produce helical cut segments.

Abstract: A food product, suitable for slicing into helical strips, comprising a whole fruit or vegetable having an outer surface, a longitudinal center axis and a plurality of penetration slots which extend radially inwardly from the outer surface to the longitudinal center axis.

Abstract: A conveyor chain transport system for delivering fruits or vegetables to a longitudinal passageway (22) defined by two sets of opposing endless loop conveyor chains (24). A plurality of tensioner assemblies (30), which have two opposing pairs of independently acting chain sprocket assemblies (70 and 100), are provided to independently tension each set of conveyor chains (24) along both an x and a y axis so that each individual food product, regardless of shape and size, is subjected to uniform chain tension. Each pair of opposing chain sprocket assemblies are interconnected to a single cam ring (34 and 52), such that displacement of one chain sprocket by food product results in reciprocal and equal displacement of the other opposing chain sprocket, thus facilitating centering of the food product as it is delivered to cutter blade assembly (200).

Abstract: A cut food piece formed in the shape of a helical split ring (10) having a predetermined number of spirals by means of first piercing a series of slots in the whole food product by penetration blade assembly (248) prior to urging the whole food product into engagement with cutter blade assembly (200) having wheel plate (202) rotating about central axis (206). Said cutter blade assembly (200) further having a plurality of ring cutters (208) attached to and extending normally out from wheel plate (202) for cutting continuous concentric helical spirals in the whole food product. Shear blade (210) extends angularly out from wheel plate (202) for cutting concentric helical spirals of food product off the whole food product.