Abstract: Method and device for providing dough products with a topping material, comprising a dough product conveyor, for transporting the dough products, a topping dispenser for dispensing topping material onto the dough product conveyor, comprising a topping conveyor, for conveying the topping towards a dispensing location above the dough product conveyor, a collector for superfluous topping material from the dough product conveyor, a supply system, for supplying the topping conveyor with topping material from the collector or from a reservoir with fresh topping material, characterized by a topping material sensor for measuring the amount of topping material on the topping conveyor, a controller, for controlling the amount of topping material to be dispensed by adjusting the speed of the topping conveyor; and the ratio of topping material from the reservoir and the collected superfluous topping material.

Abstract: A system and method pre-roasting preparation of a fowl to enhance desirability of breast portions while reducing risks of undercooking leg thigh portions. A flexible, contouring, temperature control pad is sized and shaped to selectively cover portions of a fowl that are to cook at a different rate than other non-covered portions. For example, the temperature control pad includes a cooling pad shaped to cover the breast portion while avoiding contact with the leg thigh portions.

Abstract: A cartridge (1) for coffee or soluble products for producing a beverage, includes a container (2) able to contain the coffee or soluble product, a lid (6) disposed over the container so as to define a top wall for entry into the container of the hot water under pressure for formation of the beverage, a filter (4) able to be positioned inside the container above a bottom wall (20) of the container through which the beverage flows out, wherein the bottom wall of the container has a weakened, less thick central area (22), suitable to be broken by mechanical elements or by the pressure of the liquid inside the cartridge to allow delivery of the beverage, there being provided a plurality of concentric, spiral-shaped channels, ending in the less thick central area, able to cause a swirling movement of the beverage, with the consequent formation of a dense froth.

Abstract: Systems and methods of processing produce are provided. A sizing unit can convey the produce in a first direction, and can release the produce into a produce receptacle of a receiving unit, which can convey the in a second direction. The produce receptacle can include a cavity to receive the produce subsequent to release from the sizing unit with a first portion of the produce at least partially disposed in the cavity and with a second portion of the produce at least partially protruding from the cavity. At least one conveyor unit can receive the produce from the produce receptacle, and can convey the produce in a third direction to separate a first portion of the produce from a second portion of the produce.

Abstract: A method and system for heating a plurality of articles is provided. The method includes discharging microwave energy into a microwave chamber and passing a plurality of articles through the heating zone. At least a portion of the microwave energy discharged into the heating zone may first be phase shifted using one or more phase shifting devices. One embodiment of a rotatable phase shifting device is also provided and includes an elongated fixed member disposed proximate a rotatable housing. The phase shifting device employed by the microwave heating system is configured such that the ratio of the article residence time in the heating zone to the phase shifting rate is at least about 4:1. Rotatable phase shifting devices, or variable phase short circuits, as described herein can also be used in other applications, such as, for example, as impedance or frequency tuning devices.

Abstract: Systems and methods of de-stemming produce are provided. An apparatus can process an item of produce having a first portion and a second portion attached to the first portion. The apparatus can include at least one first conveyor unit that can convey the first portion of the item of produce in a first direction. The apparatus can include at least one second conveyor unit that can convey the second portion of the item of produce in a second direction that differs from the first linear direction by between zero and 90 degrees to generate a separation force between the first portion of the item of produce and the second portion of the item of produce that separates the first portion from the second portion.

Abstract: The subject technology pertains to an herbal vaporization apparatus including an electric heat base comprising a glass pass-through tube, and a hydratube having a first end a second end, wherein the hydratube is configured to be removably coupled with the electric heat base at the second end to place the hydratube in fluidic communication with the glass pass-through tube. The electric heat base can be configured to be coupled to the hydratube such that the hydratube is vertically mounted on top of the electric heat base. The electric heat base can include a glass pass-through tube including a plurality of chambers separated by constrictions and configured to receive and transmit a volume of gas, and a heating element disposed adjacent to the glass pass-through tube to heat the volume of gas received by the glass pass-through tube. Furthermore, the herbal vaporization apparatus can also include an herbal containment unit.

Abstract: Sample extraction or trimming from an end strip of an elongated formed metal that is coiled in layers within a tensioned metal coil resting on driven rollers. A cut channel is formed across the material width. In some embodiments the cut channel is formed between the rollers and by cutting at an angle relative to the coil outer surface. Coil weight and/or a coil tensioner mechanism inhibits coil relaxation along the cut channel by maintaining tension on wrapped layers against each other when the coil is unbanded for sample extraction. The coil is rotated so that the cut channel clears the rollers laterally. Material downstream the cut is then separated from the coil. After trimming and/or sample extraction the coil maintains rolled tautness for ease of rebanding.

Abstract: Two chamber parts are pressed against each other in a sealing manner in order to receive a capsule. In an open position, the capsule can be held in an intermediate position between the chamber parts by a positioning unit having mutually opposite guide sections for guiding the capsule on mutually diametrically opposite sections of the capsule collar in order to hold the capsule in the intermediate position. The insertion section is formed as a hinged guide and the opposite guide section as a release guide. The release guide has a recess formed in such a way that the capsule can be rotated out of the intermediate position around the hinge guide and can be released from the release guide. Before reaching the closed position, the capsule is freed from the release guide in first and second movement phases by being acted on by one of the chamber parts.

Abstract: A coffee machine includes a boiler, a pump, and an infusion unit for producing coffee. Further, an auxiliary circuit is connectable to the output of the infusion unit for the production of cold coffee.

Abstract: The machine (1) comprises: at least one infusion unit (29) for preparing coffee, a user interface (9) and an electronic programmable control unit (15). The control unit is associated with a recognition system (11) for recognizing a user, and is programmed to actuate at least one function of the machine based upon the recognition of the user.

Abstract: An apparatus and method for cooking portioned food pieces in batches are disclosed. The apparatus comprises a cooking chamber for cooking the food pieces and a water removal chamber, beneath the cooking chamber, having a wastewater outlet, for discharging hot wastewater from the water removal chamber. A heating chamber is arranged around the cooking chamber, with a heating unit being arranged between the heating chamber and cooking chamber. A fresh water tank is connected to the heating chamber in order to fill the heating chamber with fresh water, and the heating chamber is connected to the cooking chamber to fill the cooking chamber with preheated fresh water. A wastewater tank is connected to the wastewater outlet. The wastewater tank and the fresh water tank are configured such that the fresh water in the fresh water tank is preheated by the hot wastewater in the wastewater tank.

Abstract: An infusion device including an infusion chamber formed by portions movable with respect to each other along an opening and closing direction; a first duct for feeding an infusion liquid in the infusion chamber; a second duct for dispensing a food product from the infusion chamber; a pair of oscillating arms movable with respect to at least one of the portions forming the infusion chamber, along the opening and closing direction, and provided with retaining members for retaining a capsule in a space between the first and the second portion of the infusion chamber and for inserting said capsule inside the infusion chamber; divaricating members for causing the reciprocal divarication of the two arms and of the respective retaining members and the release of the capsule inside the infusion chamber; in one of the portions of the infusion chamber, an ejector for ejecting the capsule from the infusion chamber.

Abstract: A laser beam applying mechanism has a power adjusting unit provided between a laser beam oscillator and a focusing lens. The power adjusting unit includes a half-wave plate, a prism having a first polarization beam splitter film and a second polarization beam splitter film. The optical path is adjusted by a piezoelectric actuator opposed to the first polarization beam splitter film, and a polarized light components synthesizer opposed to the second polarization beam splitter film generates a phase difference (?) between an S polarized light component and a P polarized light component. The phase difference (?) between the S polarized light component and the P polarized light component of the laser beam obtained by the polarized light components synthesizer is in the range of 0° to 180°.

Abstract: Briefly, and in accordance with the foregoing, disclosed is a spray head for use with, in combination with a beverage making apparatus, as a replacement for other spray heads and a method of using a spray head. The spray head receives liquid from a liquid dispensing path of the beverage making apparatus and distributes liquid over a beverage making substance retained proximate the spray head. The spray head includes two pieces, a first piece for connection to the liquid dispensing path and the second piece which is flexible and removable attachable to the first piece. A cavity is defined between the first and second pieces. Water received form the liquid dispensing path collects in the cavity. The second piece or body portion includes a plurality of holes for dispensing and distributing water from the cavity over the beverage substance.

Abstract: An extraction device is disclosed, mainly including a frame, an elastic fixing ring and a filter. The frame includes a circular opening frame and a lower section formed with a hollowed cup-shaped structure. The filter includes a top section outwardly clamped by the elastic fixing ring to be positioned and clamped outside the filtration stand. The filtration stand includes a downward-bent handle outwardly extended from the frame, and the bottom end of the handle is disposed with an inwardly-bent concave hanging opening, thereby forming a filter stand with a cup-shaped liquid-filtering area. When the filter stand is lifted to be held above a cup opening of the liquid-collecting cup or to be stayed above the liquid-collecting cup, the primary liquid is drained out to downwardly or outwardly flow through the filter to rapidly drop in the liquid-collecting cup, and the residue can be collected in the filter.

Abstract: A TIG welding method and apparatus which enable a higher aspect ratio weld zone cross-sectional shape to be obtained and which further can prevent the heat radiated from the weld arc causing the permanent magnets to overheat, specifically a TIG welding method which causes an arc discharge between a workpiece and an electrode of a welding torch to cause the generation of a weld arc, uses permanent magnets to generate a magnetic field around the weld arc, and causes an electromagnetic force which is generated by electromagnetic interaction between the magnetic field and a current to act on a weld pool of the workpiece in welding, the TIG welding method arranging the permanent magnets around the electrode of the welding torch and moving the permanent magnets to make the magnetic field fluctuate and thereby make the drive force of convection which is applied to the weld pool fluctuate.

Abstract: An electrically powered device for preparing beverages, in particular hot beverages, that includes means for conditioning a liquid to prepare one or more batches of beverage after such a beverage preparation device has been switched on; and a power management arrangement for shutting down the beverage preparation device automatically.

Abstract: An apparatus for the heat treatment of a product, in particular a product contained within a hermetically sealed pouch or other plastic container, the apparatus having, a heating unit to contain a product as product is brought towards a treatment temperature and pressure, a sterilization unit to contain product at a pre determined treatment temperature and pressure to sterilize product, and a cooling unit to bring a product from the treatment temperature and pressure towards ambient; each unit being selectively sealable from another unit, the apparatus further having: a plurality of conduits carrying heat-exchange fluids allowing heat to be transferred between units; and having a heater, preferably producing steam, to supply heat to the apparatus; a heat-exchange unit enabling heat energy to be transferred from one conduit to another; and a hot well to retain a reservoir of heat exchange fluid at the highest temperature required by the apparatus.

Abstract: A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side wall(s) of the vat. A heat transfer fluid may be directed through the zoned heat transfer system along a flow path that is selected based on a target size and/or a target temperature of a batch of food product being processed in the vat.