Abstract: An improved cleaning device comprises linked rollers that roll over a cleaning surface to remove debris from shrimp or other product. The cleaning device comprises a trough with a cleaning surface, an oscillating shaft within the trough and rollers biased into contact with the cleaning surface. At least some of the rollers are connected through a coupling device, which connects the rollers to the oscillating shaft via a roller connector.

Abstract: An improved cleaning device comprises linked rollers that roll over a cleaning surface to remove debris from shrimp or other product. The cleaning device comprises a trough with a cleaning surface, an oscillating shaft within the trough and rollers biased into contact with the cleaning surface. At least some of the rollers are connected through a coupling device, which connects the rollers to the oscillating shaft via a roller connector.

Abstract: Apparatus and methods for heat-treating almonds and other nuts and food products with steam at atmospheric pressure. The amount of condensation on and the consequent water uptake of almonds is limited by heating the almonds in a low-temperature gaseous atmosphere including a steam mixture and forming a forced-convection path through the almonds. The limited water uptake prevents the almond skins from blistering. A forced-convection steam cooker conveying food products on a foraminous conveyor belt the cooker forces the steam mixture downward through the food product along a portion of the cooker and upward along another portion of the cooker for a more uniform heat treatment.

Abstract: Method and apparatus for steam-cooking food products to improve their appearance and decrease yield loss. A steam cooker includes a low-temperature, forced-convection cooking region in series with a high-temperature, steam-impingement cooking region. The food product is conveyed through both regions atop a foraminous conveyor belt. The temperature in the high-temperature cooking region is greater than the temperature in the low-temperature cooking region and less than or equal to 100° C.

Abstract: Methods and apparatus for cleaning the peeling section of a roller-type peeling machine. The apparatus includes an x-y robot disposed above the peeling section of the peeling machine. The robot has a cleaning tool, such as a liquid spray nozzle, as an end effector. A controller commands the robot to control the movement of the cleaning tool along a predetermined cleaning path to clean the peeling section. One such cleaning path follows each of the insert rollers in the peeling section of a peeling machine. An underside cleaner may be used in conjunction with the robot to simultaneously clean the underside of the peeling section.

Abstract: Apparatus and methods for deheading shrimp using the Venturi Effect. A shrimp-laden fluid is pumped through a conduit system and lined with one or more venturi tubes. The acceleration of the fluid through the venturis detaches the heads from the shrimp. The cross-sectional areas of the venturis each have a major axis and a shorter minor axis. The major axis is long enough to receive the majority of or all the length of a shrimp and minimize hard collisions with the entrance to the venturi that could damage the shrimp.

Abstract: Apparatus and methods for deheading shrimp using the Venturi Effect. A shrimp-laden fluid is pumped through a conduit system and lined with one or more venturi tubes. The acceleration of the fluid through the venturis detaches the heads from the shrimp. The cross-sectional areas of the venturis each have a major axis and a shorter minor axis. The major axis is long enough to receive the majority of or all the length of a shrimp and minimize hard collisions with the entrance to the venturi that could damage the shrimp.

Abstract: A cooking system and a method for cooking food products. The cooking system comprises a forced-convection cooker having a conveyor continuously conveying stacks of product-laden trays through a cooking chamber. Fans in the cooking chamber establish a generally vertical convection path traversed by the conveyor. Foraminous bottoms in the trays allow cooking fluid in the convection path to be forced through the trays and products.

Abstract: A rigid, foraminous, ball-shaped container for housing products treated in a product-tumbling apparatus. The container allows selected products to be segregated from a mass flow of products and can protect a sensor mounted in the container from damage that can be caused by the tumbling action.

Abstract: Methods and apparatus for cleaning the peeling section of a roller-type peeling machine. The apparatus includes an x-y robot disposed above the peeling section of the peeling machine. The robot has a cleaning tool, such as a liquid spray nozzle, as an end effector. A controller commands the robot to control the movement of the cleaning tool along a predetermined cleaning path to clean the peeling section. One such cleaning path follows each of the insert rollers in the peeling section of a peeling machine.

Abstract: Roller-type peeling apparatus and crowned rollers in the peeling channels of the peeling apparatus. Each peeling channel includes small-diameter insert rollers frictionally counterrotated by simultaneous contact with two large-diameter, rotating powered rollers separated across a gap. Holddowns at spaced locations along the length of the insert rollers hold the insert roller against the two powered rollers and into the mouth of the gap. The insert roller or the powered rollers are crowned between consecutive holddowns to compensate for the tendency of the insert roller to deflect and to provide uniform contact pressure between the insert roller and the powered rollers along the insert roller's length.

Abstract: Method and apparatus for steam-cooking food products to improve their appearance and decrease yield loss. A steam cooker includes a low-temperature, forced-convection cooking region in series with a high-temperature, steam-impingement cooking region. The food product is conveyed through both regions atop a foraminous conveyor belt. The temperature in the high-temperature cooking region is greater than the temperature in the low-temperature cooking region and less than or equal to 100° C.

Abstract: A steam cooker for cooking foodstuffs, especially shellfish such as shrimp, in a continuous cooking process in a pure saturated-steam environment at 100° C. and atmospheric pressure. The cooker comprises a cooking chamber covered by an enclosure movable between a raised position admitting access to the cooking chamber and a lowered cooking position. A conveyor transports shrimp from a feed tank, through an entrance opening, and into an upper cooking region of the cooking chamber where the shrimp are cooked. The conveyor deposits cooked shrimp into a discharge race through an exit for downstream processing. Hydrostatic seals formed at the entrance and exit and between the bottom rim of the enclosure and a water-filled trough bounding the cooking chamber prevent steam from escaping at those places.

Abstract: A steam cooker for cooking foodstuffs, especially shellfish such as shrimp, in a continuous cooking process in a pure saturated-steam environment at 100° C. and atmospheric pressure. The cooker comprises a cooking chamber covered by an enclosure movable between a raised position admitting access to the cooking chamber and a lowered cooking position. A conveyor transports shrimp from a feed tank, through an entrance opening, and into an upper cooking region of the cooking chamber where the shrimp are cooked. The conveyor deposits cooked shrimp into a discharge race through an exit for downstream processing. Hydrostatic seals formed at the entrance and exit and between the bottom rim of the enclosure and a water-filled trough bounding the cooking chamber prevent steam from escaping at those places.

Abstract: A method for steam-cooking shrimp at reduced temperatures below 100° C. to decrease the loss of shrimp by weight during the cooking process. An exemplary apparatus for carrying out the method of the invention includes a steam cooker with a conveyor belt for continuously transporting shrimp product into and through a cooking chamber open to the atmosphere. Thermostatic controls allow the temperature of the cooking chamber to be adjusted for the proper cooking time depending on the size of the shrimp and their loaded density. The cooking chamber contains a substantially homogeneous gaseous environment of a steam mixture for even cooking. Adjusting the speed of the conveyor belt can control the dwell time of the shrimp in the cooking chamber. Results of testing have shown that, to heat shrimp to an internal temperature of 62.8° C.

Abstract: Apparatus for peeling shrimp including powered roller assemblies each made up of a peeling roller and a drive member attached by a releasable connection. Roller connection structure at a first end of each roller assembly mates with reciprocal drive connection structure in the drive member. An adjustable element extending through the drive member allows the connection to be released and the roller assembly separated into a roller segment and a drive member segment. In other versions the roller segment can be composed of a series of segments having the same or different peeling surface characteristics in which the individual roller segments are similarly releasably connected.

Abstract: An easily adjustable grader for sizing and sorting food products, especially shellfish such as shrimp. The grader includes a series of parallel rotating rollers attached at either end to drive chains. The drive chains include adjustment levers attached rotatably at each roller position. The levers have a first arm terminating in a rolling wheel and a second arm whose end conforms to the chain. An adjustment rail is positioned above each chain along the length of the grader. The wheels of the levers ride along cam surface on the underside of the rail. Rail adjusters at each end of the rail raise and lower each end of the rail to change the spacing between the cam surface and the chain along the length of the grader. The pressure exerted by the cam surface on the lever causes the chain to kink in proportion to the distance between the cam surface and the chain, which adjusts the gap between consecutive rollers. The widths of the gaps determine the size gradations of the grader.

Abstract: An improved drive system for a shrimp peeling apparatus includes a support frame with a first and a second plurality of rollers mounted thereon. One of the plurality of rollers have rollers that are of a larger diameter than the other rollers. The drive mechanism includes a computer controlled motor that engages a cylindrically-shaped shaft of each roller and a drive mechanism that engages the cylindrically-shaped end portion. The motor drive can be a computer controlled vector motor that can vary the rotational angular movement of each roller during each stroke. This enables variations in angular rotation and rotational speed depending upon the type and grade of shrimp. This configuration also enables each roller to constantly "advance" by changing the degree of angular rotation of each roller at each stroke, gradually presenting a different wear surface to the shrimp and prolonging roller life.

Abstract: A shrimp peeling apparatus includes a support frame upon which are mounted a plurality of larger diameter rollers and a plurality of smaller diameter insert rollers. Each smaller diameter insert roller is supported by two adjacent larger diameter rollers and is held in contact to the adjacent larger diameter rollers with a hold down assembly. The assembly includes a tension member and an adjustment for varying the load transfer between a selected smaller diameter insert roller and the pair of larger diameter rollers.

Abstract: Apparatus for feeding and cooking raw product, such as shellfish and the like, in a continuous process. A preferred version of the apparatus includes a feed tank with raw product immersed in a bath. A conveyor follows an inclined path starting in the feed tank and exiting the surface of the bath to convey raw product out of the tank and through a cooking chamber. A feed control mechanism is provided to allow for accurate setting of product flow. The mechanism includes a rocking paddle extending just above the conveying surface of the conveyor. The paddle is linked to a rotary drive train by a linkage consisting of two pivotally attached arms. Rotation of the drive train causes the paddle to rock and deposit product on the conveyor during each stroke. The drive train is mounted on a slidable support that is pivotally attached to an adjustment rod. The other end of the adjustment rod includes an adjustment handle and a micrometer-style adjustment with clearly visible indicia for adjusting product flow.