Abstract: A tilted roller system for preparing laminated products having different figures, including three-dimensional rolled figures, wherein said roller system comprises a conveyor band, a start roller band, a roller band and an unloading band.

Abstract: An apparatus comprising a conveyor with a conveyor belt and a series of stacking towers spaced along the length of the conveyor belt and secured to the conveyor belt. Each of the stacking towers has a chamber adapted for receiving fragile goods. A drive gear is coupled to the conveyor belt for advancing the stacking tower with goods in the chamber to a baler, which is configured to place a mouth of one of the plurality of empty packages over the stacking tower with goods in the chamber. The conveyor is configured so that further advancement of the conveyor belt by the drive gear causes the stacking tower to tilt so that the goods slide into the package and the package slides off the stacking tower, in each case under the force of gravity. Method for packaging fragile goods using stacking towers is provided.

Abstract: A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.

Abstract: A method of producing a multicoated edible snack product comprising providing an edible core, applying a first layer over the outer surface of the edible core. The first layer is cooked to form a hardened first layer over the edible core. A second layer is applied over the hardened first layer, and cooked to form an expanded second layer. The hardened first layer provides a crunchy aspect to the snack product and the expanded second layer provides a soft exterior to the snack product when biting into the snack product.

Abstract: A mass shaped detaching razor device for detaching mass shapes from a laminating roller without damaging the same is provided, said device comprises a main support coupled on its upper section with a lower end of a pressure arm by means of a 5 pivot coupling, the main support is coupled on its lower section with a razor support having on a frontal end a detachment razor, a shock absorber coupled on its lower end to a back end of the main support and coupled by its upper end to an upper end of the pressure arm.

Abstract: A system for converting whole kernel corn into mesa within a brief period of time. A system including apparatus for removing the pericarp and stem from the kernels and residuals being ground into a flour of suitable particle sizes. This flour is combined with lime and water and mixed for 6-12 minutes reaching a terminal temperature of about 50 degrees Celsius or and wherein gelatization occurs, forming a masa. Further apparatus then fragments the masa into sizes for further processing.

Abstract: A mass shaped detaching razor device for detaching mass shapes from a laminating roller without damaging the same is provided, said device comprises a main support coupled on its upper section with a lower end of a pressure arm by means of a 5 pivot coupling, the main support is coupled on its lower section with a razor support having on a frontal end a detachment razor, a shock absorber coupled on its lower end to a back end of the main support and coupled by its upper end to an upper end of the pressure arm.

Abstract: A tilted roller system for preparing laminated products having different figures, including three-dimensional rolled figures, wherein said roller system comprises a conveyor band, a start roller band, a roller band and an unloading band.

Abstract: A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.

Abstract: A roller system laminates products in different shapes of any type of mass and/or combination thereof, for obtaining different rolled tri-dimensional shapes, to be later baked and/or fried. A roller system comprises a horizontal conveyor belt, set on the upper part of a main support structure, which receives laminated products and conveys them in a first direction at a first velocity towards a start roller belt; said start roller belt which is perpendicular to the horizontal conveyor belt, is set over a second mobile support structure, to begin the rolling of the laminated products at a second velocity and in a second direction, said start roller belt transports the laminated products with the rolling having started towards a rolling belt; the rolling belt on an inclined plane under the horizontal conveyor belt.

Abstract: A system for converting whole kernel corn into mesa within a brief period of time. A system including apparatus for removing the pericarp and stem from the kernels and residuals being ground into a flour of suitable particle sizes. This flour is combined with lime and water and mixed for 6-12 minutes reaching a terminal temperature of about 50 degrees Celsius or and wherein gelatization occurs, forming a masa. Further apparatus then fragments the masa into sizes for further processing.

Abstract: A roller system laminates products in different shapes of any type of mass and/or combination thereof, for obtaining different rolled tri-dimensional shapes, to be later baked and/or fried. A roller system comprises a horizontal conveyor belt, set on the upper part of a main support structure, which receives laminated products and conveys them in a first direction at a first velocity towards a start roller belt; said start roller belt which is perpendicular to the horizontal conveyor belt, is set over a second mobile support structure, to begin the rolling of the laminated products at a second velocity and in a second direction, said start roller belt transports the laminated products with the rolling having started towards a rolling belt; the rolling belt on an inclined plane under the horizontal conveyor belt.

Abstract: Cooking of French fried potatoes by facilitating a generally vertical arrangement of potato strips while in the frying operation is disclosed wherein the slices may be cooked within a very deep pack while oil is urged to flow upwardly through the pack and steam entrapment within the cooking slice pack is minimized. A conveyor belt carrying the slices through the cooker has a multiplicity of openings facilitating oil flow there through and the cooker is configured to permit oil discharge for reheating purposes both laterally and longitudinally of the processing path.

Abstract: A process for preparing a comestible product from a root vegetable, masa or fruit by first subjecting the starting product to a heating phase to reduce moisture content to a range of 3% to about 12% and then treating the product to an inert, virtually oxygen free, fast moving atmosphere at about 115° C. until reaching a moisture content in the range of 0.5% to about 2.0% for a resulting acrylamide content of under 200 ppb and thereafter supplying the finishing treatments of the food product such as weighing and packaging.

Abstract: Cooking of French fried potatoes by facilitating a generally vertical arrangement of potato strips while in the frying operation is disclosed wherein the slices may be cooked within a very deep pack while oil is urged to flow upwardly through the pack and steam entrapment within the cooking slice pack is minimized. A conveyor belt carrying the slices through the cooker has a multiplicity of openings facilitating oil flow there through and the cooker is configured to permit oil discharge for reheating purposes both laterally and longitudinally of the processing path.