Abstract: A machine and method for coating food or other product with a coating material may include a product conveyor belt and at least one roller assembly positioned to cooperate with the conveyor and accept product discharged therefrom. The roller assembly may include a roller and plate which are positioned adjacent one another and define a space therebetween. Products introduced to the roller assembly are pressed between the roller and plate to press the coating material into the product, thereby maximizing percentage pick up of the coating on the product. Additionally, the outer surface of the roller is configured to produce surface characteristics or textures in the coating material which are desired. Different surface characteristics or textures can be created by varying the outer surface configuration or by rotating the roller at a different speed relative to the plate.

Abstract: The method and apparatus of the invention describes an oven having a housing formed by an enclosure, the enclosure having a cooking chamber in a portion thereof. The oven housing may also include an inlet and outlet positioned in predetermined relationship to the cooking chamber and a conveyor belt on which food products to be cooked are positioned. The conveyor belt travels through the oven housing from the inlet to the outlet and defines over a separate portion thereof a conveyance path through the cooking chamber. The oven further includes at least a source of steam for creating a cooking atmosphere in the cooking chamber. The cooking chamber of the oven is defined at its lower limit by the level of steam within the housing and the inlet and outlet are positioned below this lower limit to maintain the steam within the cooking chamber. In this manner, the escape of steam from the cooking chamber is substantially prevented or controlled.

Abstract: The invention relates to a cooking oven for cooking food products. A modular cooking oven herein disclosed may include a plurality of modules arranged in end-to-end relationship, with partitions between adjacent modules. A continuously moving conveyor belt extends longitudinally through the oven from an inlet end to an outlet end. Hot cooking gas is continuously circulated in a closed path which is generally perpendicular to the longitudinal axis of the oven. A hot gas is circulated downwardly and then is directed through a plurality of axially spaced transversed slots, both above and below the conveyor, toward the conveyor belt and food cooking thereon. Spent gasses are then deflected away from the conveyor belt into a recirculation path, and are reheated in this return path prior to recirculation in a further cycle. Air and steam inlets are provided at various points, and are so arranged that an operator can provide either similar or different conditions of temperature and humidity in different modules.

Abstract: The invention provides a molding apparatus and process of molding formable materials which comprises at least one supply manifold for receiving a formable material and plungers or pistons for applying pressure to the formable material within the manifold. A mold plate including at least one mold cavity is driven between fill and discharge positions, with the at least one mold cavity selectively exposed to the supply manifold when in the fill position. A clamp member is positioned adjacent the mold plate when in the fill position, and pressure is applied on the clamp member to clamp the mold plate against the supply manifold. The clamp member and associated structure apply pressure to the clamp member compensating for deflection of these structural members which maintains the mold plate in firm clamping relation relative to the supply manifold.

Abstract: A machine for tumble-coating food or other product with a coating material comprises a product conveyor belt and a carrier conveyor system, which underlies and supports at least a portion of the upper run of the product conveyor belt in a tumble or processing zone. The product conveyor belt and the carrier conveyor system work in conjunction with one another to allow the product conveyor to sag between a pair of adjacent, spaced-apart support rollers on the carrier conveyor system, forming a tumble chamber. Products captured in the tumble chamber are coated with a charge of coating material introduced into the tumble chamber. The formed tumble chambers are moved along as the product conveyor is driven, and products within the chambers are continuously tumbled and moved within the coating material to achieve excellent coating or breading characteristics and appearance.

Abstract: A processing apparatus, conveyor and method for processing products or materials, such as food processing equipment or methods, is configured such that the conveyor travels in a generally helical path within a processing chamber to expose products on the conveyor to a gaseous processing media such as heated or cooled air. The conveyor includes gas flow compensation including a plurality of gas flow compensation members which partially block a portion of the surface of the conveyor, preferably toward the exterior of the conveyor in the helical path, to deflect or direct more of the gaseous food processing media away from the less densely distributed products or materials at the exterior of the conveyor caused when the conveyor follows the helical path. The processing media is thus preferably forced in the direction of the more densely distributed products toward the interior of conveyor to uniformly expose product on the conveyor to the processing media.

Abstract: The invention describes a method and apparatus for controlling the temperature of the floor of a cooking oven by utilizing a recirculating primary heat transfer fluid made to flow through a heat exchanger located in an oven floor. After traveling through the oven floor and absorbing heat, the primary fluid travels to an external liquid-to-liquid heat exchanger wherein the primary fluid transfers heat to a secondary circulating heat transfer fluid. The primary fluid is then recirculated through the oven floor to maintain the floor at a predetermined temperature. The heated secondary fluid may then be utilized for other processes such as in the conveyor belt washing tank of the oven, or it may be discarded. The primary heat transfer fluid may be a thermal oil having a boiling point substantially in excess of 212.degree. F., and having other properties designed to prevent the corrosion, plugging, and fouling of the heat exchanger located in the oven floor. The second fluid is preferably water.

Abstract: The invention provides a molding apparatus and process of molding formable materials which comprises at least one supply manifold for receiving a formable material and plungers or pistons for applying pressure to the formable material within the manifolds. A mold plate including at least one mold cavity is driven between fill and discharge positions, with the at least one mold cavity selectively exposed to the supply manifold when in the fill position. A clamp member is positioned adjacent the mold plate when in the fill position, and pressure is applied on the clamp member to clamp the mold plate against the supply manifold. The clamp member and associated structure apply pressure to the clamp member compensating for deflection of these structural members which maintains the mold plate in firm clamping relation relative to the supply manifold.

Abstract: The present invention relates to an apparatus and a method for treating a conveyor belt with a treatment fluid while minimizing the amount of over spray of the treatment fluid into the air and onto the surrounding equipment and materials. For example, a pervious conveyor belt used in the cooking or other processing of food may be washed, scrubbed, or rinsed with water or a mixture of soap and water without causing overspray of the cleaning or rinsing fluid. Also, the apparatus and method may be used to spray a high quality non-stick coating onto the pervious conveyor belt without over spray of the non-stick coating onto surrounding plant equipment and materials. Overspray is minimized by the placement of treatment fluid flow diverters at the conveyor belt entrance and exit to divert the flow of treatment fluid away from the entrance and exit.

Abstract: The method and apparatus of the invention describes an oven having a housing formed by an enclosure, the enclosure having a cooking chamber in a portion thereof. The oven housing may also include an inlet and outlet positioned in predetermined relationship to the cooking chamber and a conveyor belt on which food products to be cooked are positioned. The conveyor belt travels through the oven housing from the inlet to the outlet and defines over a separate portion thereof a conveyance path through the cooking chamber. The oven further includes at least a source of steam for creating a cooking atmosphere in the cooking chamber. The cooking chamber of the oven is defined at its lower limit by the level of steam within the housing and the inlet and outlet are positioned below this lower limit to maintain the steam within the cooking chamber. In this manner, the escape of steam from the cooking chamber is substantially prevented or controlled.

Abstract: The invention relates to a thermal fluid fryer which essentially contains an oil-filled cooking channel disposed within a fryer tank support frame, in which the product to be fried is conveyed through the channel on a continuous food conveyor belt. The oil is heated indirectly by at least one heat-exchanger unit disposed substantially vertically in the channel. The heat-exchanger unit has an inlet manifold and an exit manifold, wherein a thermal fluid enters the heat-exchanger unit at the inlet manifold and exits through the exit manifold. The thermal fluid is heated to a higher temperature than the surrounding oil, and imparts its thermal energy to it efficiently by means of the heat exchanger unit. In this configuration, the temperature range distribution of the fryer oil inside the fryer vat is minimized from side to side and along the length thereof.

Abstract: The invention relates to a cooking oven for mass production of food products and a method for cooking food products. The oven includes an enclosure housing which forms a cooking chamber, having an endless pervious conveyor therein upon which food products are transported through the cooking chamber. The conveyor is arranged to provide a helically extending path over which food products will travel to increase dwell time within the cooking chamber while taking less floor space. A heated gaseous cooking medium is introduced into the cooking chamber and is circulated through an annulus formed by the helically extending conveyor to achieve high heat transfer to the food products being cooked. The oven can utilize steam and/or heated air to achieve varied cooking characteristics as desired and allows substantial versatility in the cooking process.

Abstract: This invention provides a cost effective, simple and sanitary breading machine suitable for coating a variety of food products, such as poultry, with different types of breading materials. After coating of upper and lower surfaces of food products introduced into the breading machine, a significant dwell time within the breading machine is achieved in the construction to allow breading material to more effectively set up on the coated food products. The coating machine further includes structure to enable the food products introduced therein to be flipped a plurality of times, wherein additional coating material is continuously applied to alternate sides of the food products and desirable coating characteristics are achieved.

Abstract: The invention relates to a cooking oven for mass production of food products and a method for cooking food products. The oven includes an enclosure housing which forms a cooking chamber, having an endless pervious conveyor therein upon which food products are transported through the cooking chamber. The conveyor is arranged to provide a helically extending path over which food products will travel to increase dwell time within the cooking chamber while taking less floor space. A heated gaseous cooking medium is introduced into the cooking chamber and is circulated through an annulus formed by the helically extending conveyor to achieve high heat transfer to the food products being cooked. The oven can utilize steam and/or heated air to achieve varied cooking characteristics as desired and allows substantial versatility in the cooking process.

Abstract: A deep fat fryer having an elongated housing for holding a bath of hot fat through which an endless main conveyor carries a food product through the bath from the infeed end to a discharge end of the housing. Above the main conveyor is a submerger conveyor having a run moving from the infeed end to the discharge end of the housing and adapted in operative position to line close to the food portions on the main conveyor and hold them submerged in the hot fat bath. In operative cooking position of the conveyor apparatus, the submerger conveyor nests into the side rails of the main conveyor and an elongated hood encloses the hot bath housing at a zone above the submerger covneyor from one end of the housing to the other.

Abstract: A breading machine is provided in which the breading recirculation system enables effective circulation of excess breading through the machine to be reused for dispending the breading material onto the surfaces of a food product. The circulation system distributes a variety of breading materials more efficiently so as to avoid congestion or build up of the breading materials within the machine which has previously required cleaning or other functions to be performed. The circulation system provides direct auger-to-auger coupling at transition zones between various breading transporting screws within the machine. Further, appropriately positioned discharge chutes are provided to enable some types of breading materials to be transferred at the transition zones without damaging the breading materials. The circulation system is also completely contained so as to be safe and effective in its operation and yet is easily cleanable to maintain sanitary conditions.

Abstract: The invention describes a coating machine which includes an endless pervious conveyor belt supported in an elongated frame which provides a food product conveyance path within the machine. A hopper is disposed above the food product conveyance path in which an amount of a coating material is provided to generate a falling curtain of bread crumbs or the like to cover the top and sides of food product pieces passing along the food product conveyance path. The machine also preferably includes a circular drum type conveyor which is rotatably supported along the elongated frame adjacent the hopper and includes a plurality of pockets formed therein which open into the interior of the machine and the hopper. Conveyors are provided in both the elongated frame and hopper to distribute coating material from the frame enclosure to the circular conveyor which will in turn distribute coating material to the hopper to generate the upper layer of breading material.

Abstract: An adjustable oven for mass cooking of food products comprising an essentially sealed enclosure having a conveyor received therethrough for conveying food through the oven. A heated gaseous cooking medium is applied to the food product during conveyance through the oven by impingement of the cooking medium at high velocity through spaced duct fingers disposed above and below the conveyor system. The gaseous cooking medium is heated and circulated through the oven at high velocity and subsequently recirculated for continuous cooking of food products in the oven. The cooking oven enables optimization of the cooking process by allowing at least certain of the duct fingers to be vertically adjustable relative to the food product so as to maximize heat transfer therefrom for any particular food product.

Abstract: A breading machine incorporating the present invention for use with fresh or green bread crumbs for continuously coating a battered food product having a frame supporting an endless conveyor on which food product is disposed defining a food product conveyance path, and a rotatable drum type conveyor disposed adjacent to the path and operable to receive fresh bread crumbs and to convey the bread crumbs into a hopper for distribution to the food product conveyor for coating the food product carried thereon.

Abstract: An oil circulation system for use in a deep fat fryer which has a heated bath of cooking oil carried in a reservoir through which food products are carried on a conveyor means for cooking or frying said products; the oil circulation system generating a flow of cooking oil that moves through the oil bath in a direction transverse to the movement of the food product and which provides substantially equal temperature throughout the oil bath.