Abstract: The present invention provides a means for pathogenic risk management utilizing a clamshell grill cooking and staging process for transferring heat to food articles sealed within heat conducting containers comprising the step of placing at least one food article sealed within a heat conducting container between a top cover plate and a bottom plate spaced apart and in alignment with one another, and the top cover plate is hingeably mounted to a frame of the cooking and staging grill by a floating hinge. The heat transfer fluid contained within a reservoir of the clamshell cooking and staging grill is heated to a selected temperature of less than 212.degree. F. The temperature of the heat transfer fluid is controlled at a selected temperature of .+-.5.degree. F.

Abstract: An apparatus and low temperature process providing a means for ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous food articles. The present invention is directed toward a method and apparatus for transferring heat to food articles contained in sealed plastic food cooking and staging containers, and is particularly adapted for cooking and/or holding previously cooked food articles quite near to a selected precise internal temperature for prolonged time periods and can be employed to defrost and cook food articles or to complete the cooking of food articles that have been previously cooked and to stage same for prolonged time periods at optimum product quality and at a precise internal product temperature within the narrow equilibration range of from between .+-.2.degree. F. and .+-.5.degree. F. thereby assuring precision, time and temperature-related, means for pathogenic risk management and food safety for public consumption.

Abstract: The present invention is directed toward an apparatus utilizing a plurality of stacked roll bonded heat transfer plates having a heat transfer fluid circulating therein for transferring heat to food articles for cooking or staging ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous food articles. The apparatus utilizes floating hinges to support the spaced apart heat transfer plates in alignment and provides a means to initially cook frozen food articles sealed in heat conducting containers, such as a flexible pouch to cook raw food articles or previously cooked food articles, and to stage same for prolonged time periods at optimum product quality at a selected low temperature, thereby assuring precision, time and temperature-related, pathogenic risk management and food safety for public consumption.

Abstract: The present invention relates to an adjustable hinge apparatus and spacer means for use with a low temperature grill having multiple stacked heating plates and at least one support rod extending across one side of the grill to form a common pivot axis. The hinge apparatus includes an array of adjustable floating hinges formed to be positioned adjacent one another pivotally supported on the support rod. Each hinge includes a hinge block having a slide aperture therethrough sized and shaped for receiving a support arm member extending therethrough in the vertical plane and being slidably supported therein at a selected position in order to support the plates at a selected height. The support blocks also include a pivot aperture therethrough positioned substantially normal to the support arm aperture being sized and shaped for receiving the horizontal support rod therethrough. The support arm members of adjacent hinge blocks are formed with offset bends for attachment with consecutively stacked heating plates.

Abstract: An apparatus and method for ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous food articles. The present invention is directed toward a method and apparatus for transferring heat to food articles contained in hermetically sealed plastic food cooking and staging pouch, and is particularly adapted for cooking and/or holding previously cooked food articles quite near to a preferred and precise internal temperature for prolonged time periods and can be employed to initially cook food articles or to complete the cooking of food articles that have been previously cooked and to stage same for prolonged time periods at optimum product quality and at a precise internal product temperature within the narrow equilibration range of .+-.2.degree. F., thereby assuring precision, time- and temperature-related, pathogenic risk management and food safety for public consumption.

Abstract: The present invention is directed toward a method for transferring heat to food articles for cooking or staging ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous food articles. The process provides a means to initially cook frozen food articles sealed in heat conducting containers, such as a flexible pouch to cook raw food articles or previously cooked food articles, and to stage same for prolonged time periods at optimum product quality at a selected low temperature, thereby assuring precision, time and temperature-related, pathogenic risk management and food safety for public consumption. The process provides a means of holding the patties and/or other food articles encased in suitable plastic packages for prolonged time periods at an equilibrated, safe internal temperature range, selectable between 130.degree. and 185.degree. F., which temperature range is optional and maintained in order to guarantee bacteriological food safety by achieving 99.

Abstract: The present invention is directed toward a method for transferring heat to food articles for cooking or staging ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous food articles. The process provides a means to initially cook frozen food articles sealed in heat conducting containers, such as a flexible pouch to cook raw food articles or previously cooked food articles, and to stage same for prolonged time periods at optimum product quality at a selected low temperature, thereby assuring precision, time and temperature-related, pathogenic risk management and food safety for public consumption. The process provides a means of holding the patties and/or other food articles encased in suitable plastic packages for prolonged time periods at an equilibrated, safe internal temperature range, selectable between 130.degree. and 185.degree. F., which temperature range is optional and maintained in order to guarantee bacteriological food safety by achieving 99.

Abstract: The present invention is directed to a vertical cabinet having the dual function of heating or cooling food articles within the cabinet. The cabinet comprises a plurality of removable, vertically spaced-apart support shelves of a conductive material for supporting food articles. One aspect of the invention provides for heating and cooking of food articles by circulating a thermal liquid fluid through a heating channel having a serpentine configuration in each shelf. Each shelf has quick-disconnect couplings. Another aspect of the invention provides for cooling and refrigeration of food articles by circulating a chilled fluid transfer media from a cooling unit connected to the vertical cabinet to the shelves of the cabinet.

Abstract: A material for use in the construction of plates, films, food containers and like containers. The material is suitable for use with human foods, and comprises by-products from an agricultural milling process and a binder. The agricultural by-product is preferably selected from the group including corn hominy, wheat bran, soy hulls, rice hulls and oat hulls. The binder may be either inherent in the by-products or added to the by-products. If added, the binder may be synthetic or organic.

Abstract: The invention is an apparatus for heat processing of food. The invention includes a frame which supports the subcomponents of the apparatus. The apparatus' subcomponents include a rack having a plurality of hook-like projections for holding the food. A rack displacement assembly reciprocally moves the rack between a food loading position and a heat processing position. The rack displacement assembly includes both a lever and a cable and pulley-actuated linkage. The rack is moved into a heating cavity when that rack is in its heat processing position. Heating means are provided on at least one side of the heating cavity.

Abstract: A slicing/shaving machine particularly adapted for high speed slicing/shaving or food products in which at least one slicing/shaving blade defines a slicing/shaving edge of a generally arcuate configuration. The blade is carried by a slicing/shaving drum which is rotated about an axis to impart a circular path of travel to the slicing/shaving edge disposed at an angle other than parallel thereto. The product is fed/guided generally radially toward the slicing/shaving edge and is sliced/shaved thereby along the circular path in a continuous high speed fashion.

Abstract: A unique spiral vapor cooker and cooking process comprises an insulated housing defining cooking chamber including a reservoir of heated water therein. Rising within the cooking chamber is a vertically oriented spiral conveyor carrying a stainless steel mesh conveyor belt. Water vapor rises through the mesh conveyor belt from a downwardly flowing source of heated water passing underneath the conveyor belt by a generally U-shaped water channel positioned underneath the conveyor belt. The bottom of the channel is randomly perforated permitting passage of water out of the channel to baste food product carried on a below positioned conveyor belt. The channel follows the entire path of the belt. Water at a preferred temperature of 200-205 degrees Fahrenheit is pumped upwardly from the water reservoir to a top portion of the water channel and flows downwardly within the channel while the conveyor carries the food product upwardly over the surface of the channel.

Abstract: A slicing/shaving method includes the steps providing a slicing/shaving edge of a generally arcuate configuration, rotating the slicing/shaving edge along a circular path of travel with the slicing/shaving edge disposed at an angle other than parallel thereto, and guiding a food product along a food product feed path disposed generally transversely to the slicing/shaving edge whereby continuous rotation of the slicing/shaving edge along the circular path effects continuous slicing/shaving of the fed food product.

Abstract: The invention is a packet for the cleansing of edible oils, and a method of using that packet. The packet comprises a sealed enclosure formed of a porous or perforated, polymeric material. The ground rind from a fruit, such as granulated grapefruit peelings, are inserted into that enclosure. The method comprises immersion of the porous or perforated, fruit peeling-containing polymeric packet into the edible oil. The porous or perforated packet is retained in the edible oil for at least five minutes. During the time that the packet is immersed, the edible oil can flow through the porous or perforated polymeric packet and contact the citrus peelings within that packet. At the end of the appropriate time period, the porous or perforated polymeric packet is removed from the edible oil.

Abstract: A product dispensing system is disclosed comprised of a gas generating piston action pouch formed in one embodiment from an elongated flexible plastic tubular member having one end portion folded inwardly on the other portion to integrally form an inner tube within an outer tube and outwardly slideable relative thereto. Both ends of the tubular member are sealed thus providing a sealed interstitial cavity between the two portions and a product receptacle within the folded portion. Successive gas generating components are located in the cavity and operatively connected between the portions to generate successive additional quantities of gas as the inner tube moves outwardly from the outer tube to dispense product from the receptacle under relatively constant pressure or any variation or increase or decrease of pressure if shelf life performance dictates specific pressure variances.The pouch itself can be a self-contained product dispenser or can be utilized as an insert component in another container.

Abstract: This invention provides a novel method of and an apparatus for transferring heat to food articles. Basically, the novel method of the present invention comprises: supporting food articles on support means located within a chamber; and forcing a heated liquid heat-transferring medium through means located adjacent to said support means. More specifically, one presently preferred form of the novel method of the present invention involves holding cooked meat food articles at a temperature above 140.degree. F. and within a temperature range of .+-.5.degree. F.

Abstract: This invention provides novel apparatus for transferring heat to food articles. Basically, the novel apparatus of the present invention comprises: a chamber; support means for supporting food articles within the chamber; reservoir means for containing a liquid heat-transferring medium; heater means for heating the liquid medium contained in the reservoir means; pump means fluid-connected to the reservoir means and to radiator means located adjacent to the support means through hollow conduit means for circulating the liquid medium between the reservoir means and the radiator means; and control means connected to the heater means for controlling to within .+-.5.degree. F. the desired temperature to which the liquid medium is to be heated and maintained by the heater means.

Abstract: This invention provides a novel method of and an apparatus for transferring heat to food particles. Basically, the novel method of the present invention comprises: supporting food articles on support means located within a chamber; and forcing a heated liquid heat-transferring medium through means located adjacent to said support means. More specifically, one presently preferred form of the novel method of the present invention involves holding cooked meat food articles at a temperature above 140.degree. F. and within a temperature range of .+-.5.degree. F.