Abstract: A machine forms tortillas into cooked taco shells using a conveyor with a plurality of complementary, vertically extending forming elements which shift from a nested to an open condition as the conveyor sprockets are traversed for feeding and discharging the product. On the lower conveyor run the forming elements pass through a channel of cooking oil and then on to a station where cooked taco shells are discharged. A loading conveyor feeds tortillas in a spaced column towards the forming elements and an acceleration conveyor operates between the loading conveyor and forming conveyor for positioning the tortilla for engagement with a forming element.

Abstract: A recirculating hot oil cooking apparatus for animal or vegetable product pieces which includes flow direction altering mechanisms in front of and behind the product entry zone of the cooker to substantially eliminate eddy currents and improve movement of raw product pieces from the product entry zone toward the product exit zone without product clumping.

Abstract: A direct fired fryer includes a combustion chamber heated by burner means and heats a vat of cooking oil through a partition wall as well as through a network of heat conducting tubes arranged in the vat and communicating with the combustion chamber. A wiper conveyor sweeps fines from the bottom of the vat to a sump for discharge outside of the conveyor and also cleans the upper surfaces of the heat conducting tubes to minimize the carbonaceous burnoff.

Abstract: Method and apparatus is disclosed for processing food products such as potato chips and the like. A frying medium mist is contained in a vat in which the water vapor or steam being released from the product and the frying medium being generated rises upwardly through a pre-treatment chamber in which a pair of superposed perforate conveyors are mounted. The product is sliced or cut into parts which are conveyed to the feed end of the upper conveyor. The upper conveyor moves the product in a path along the length of the vat for discharge onto the lower conveyor, which moves the product along a reverse path for discharge into the vat. The product passes through the chamber in an atmosphere of the frying medium mist and steam. The speed of the conveyors is selectively controlled at a rate which causes the product to remain in contact with the atmosphere for an optimum dwell time for partial cooking as the frying medium mist and steam deposit on the product.

Abstract: A process for preparing french fried potatoes for freezing and subsequent finish frying to resemble closely french fried potatoes prepared directly from fresh potatoes, in which after completion of the preliminary potato treatment steps of peeling, trimming, cutting into french fry size strips, and washing, the strips are then treated with hot oil for a brief period, and that step is repeated following at least one treatment of the potato strips to a hot, (300.degree. to 400.degree. F.) high velocity process vapor of high moisture content (60 to 65%) and following a final oil treatment, exposing the strips to a hot, dry process vapor for reducing the gross weight about 30%. This process produces a pre-fried potato product with an oil content of about 3 to 7%.

Abstract: A continuous process for imparting a charcoal-broiled flavor and appearance to meat products, moves the product into impingement with open gas flames to sear the product's surfaces and to brand the upper and lower product surfaces with hot, metal branding elements.The food treatment apparatus has a housing furnished with product inlet and outlet conveyors. Movable branding apparatus disposed between the conveyors are heated by open flame gas burners. The conveyors and branding apparatus are driven in synchronization so that the product may move from the inlet conveyor to the branding station and thence to the outlet conveyor for further treatment.

Abstract: A process for preparing french fried potatoes for freezing and subsequent finish frying to resemble closely french fried potatoes prepared directly from fresh potatoes, in which after completion of the preliminary potato treatment steps of peeling, trimming, cutting into french fry size strips, and washing, the strips are then treated with hot oil for a brief period, and that step is repeated following at least one treatment of the potato strips to a hot, (300.degree. to 400.degree. F.) high velocity process vapor of high moisture content (60 to 65%) and following a final oil treatment, exposing the strips to a hot, dry process vapor for reducing the gross weight about 30%. This process produces a pre-fried potato product with an oil content of about 3 to 7%.

Abstract: Surface water, potato pieces and starch particles are removed from raw potato slices as they are transferred from a water bath to a cooker on a perforate conveyor belt. Streams of air against the topside of the belt place the slices in turbulent motion and air suction through a grid on the bottom side of the belt extracts water and starch particles into a suction stream from which the particles are separated.

Abstract: The cooking process comprises the steps of providing a food treatment chamber equipped with a vapor pervious conveyor; preparing a moving stream of a process vapor at a temperature having a lower range of between 165.degree. F. to 212.degree. F.; circulating the stream along the conveyor; injecting water vapor into the moving stream of process vapor and supplying heat to the moving stream to control the temperature and moisture content of the process vapor; placing the food product in discrete pieces upon the conveyor; and moving the product continuously in its original position on the conveyor through the treatment chamber.

Abstract: An oven for treatment of solid foods includes an elongated, double-walled housing divided into a cooking chamber and a heating chamber containing heating means. Fan means in the heating chamber create a draft into which water vapor is introduced and the draft is circulated through both chambers. The product is carried on a vapor pervious conveyor through the cooking chamber.The cooking process comprises the steps of providing a food treatment chamber equipped with a vapor pervious conveyor; preparing a moving stream of a process vapor at a temperature above 212.degree.F.; circulating the stream along the conveyor; injecting water vapor into the moving stream of process vapor and supplying heat to the moving stream; placing the food product in discrete pieces upon the conveyor; and moving the product continuously in its original position on the conveyor through the treatment chamber.