Abstract: A dual-belt system for cooling a continuous layer or strip of a product. A treatment zone is formed by co-extensive runs of two endless steel belts, which are mounted upon end rolls and are positioned in predetermined relationship. The coolant liquid exerts the desired pressure on the layer of the product to insure the proper heat-exchange relationship between the product and the coolant. The cooling liquid is supplied to headers having a belt run as one wall, and variations in the thickness of the layer of the product do not change the pressure exerted on the product.

Abstract: A method for pelletizing liquid and viscous products. A body of the liquid or viscous material is enclosed within a chamber having discharge orifices or nozzles at the bottom of the body of liquid. There is a body of gas above the liquid which is subjected alternately to increased and decreased gas pressures so that the pressure on the body of liquid is first above and then below atmospheric pressure. That causes the product to be discharged from the orifices in droplets. The droplets are then solidified to form pellets. A predetermined liquid level is maintained within the chamber. The changes in gas pressure are produced by operating a valve which connects the body of gas in the chamber alternately to a suction line and supply line for gas under pressure.

Abstract: Method and apparatus for cooking products such as french toast in which the uncooked product is placed on one end of an endless steel belt upon which it is carried while being cooked. The product passes through a first cooking zone to cook it on one side, and it is then turned over and passes through a second zone in which it is cooked on the other side. The turning operation is performed by a flipper positioned between the two cooking zones which pushes spatula means under the product with a movement against the movement of the conveyor. The spatula is then swung about an axis transverse to the movement of the conveyor and directly above the cooking surface, and the product is turned or "flipped" along an arcuate path progressively with respect to the movement of the conveyor.

Abstract: Method and apparatus for cooking products such as french toast in which the uncooked product is placed on one end of an endless steel belt upon which it is carried while being cooked. The product passes through a first cooking zone to cook it on one side, and it is then turned over and passes through a second zone in which it is cooked on the other side. The turning operation is performed by a flipper positioned between the two cooking zones which pushes spatula means under the product with a movement against the movement of the conveyor. The spatula is then swung about an axis transverse to the movement of the conveyor and directly above the cooking surface, and the product is turned or "flipped" along an arcuate path progressively with respect to the movement of the conveyor.

Abstract: The present invention relates to apparatus for collecting oil or other floating substances from a water surface, comprising a boat having a holding tank and at least one belt conveyor having its lower end submerged and its upper end in communication with the holding tank so that oil or other floating substances are removed from the water and conveyed to the holding tank as the boat progresses through the water.

Abstract: A duel-belt press in which two mating endless steel belts are supported and pressed against each other through a treating zone while holding a layer of a product captive. The layer of product is compressed as it moves into the nip formed by two diametrically opposed compression rolls which act through the belts to compress the product layer. Belt support structures are provided through the zone extending from upstream to downstream of the compression rollers relative to the movement of the belts and the layer of the product.