Abstract: A direct steam injector for use in cooking food products by injecting live steam directly into the product to heat the food to cook temperatures. The injector operates under relatively low source steam manifold pressure while urging the valve return spring wide open, thus reducing the pressure of the steam flowing into the product. In addition to reducing the pressure of the steam, the steam injector reduces the velocity of the steam and better distributes it as the steam exits the injector, thereby reducing damage to the food product.

Abstract: A multi-stage continuous liquid chilling system for chilling particulate food product with a chilling liquid. Particulate product is conveyed through a rotating drum as vanes inside the drum control and move the product from the inlet towards the outlet. As the product is conveyed it is tumbled and mixed with the chilling liquid in a succession of processing sections, each including a flood portion and a drain portion. In both sections the food product is exposed to a spray of chilled liquid, which Is drained off and used in an earlier stage in the processing cycle. While product is moved from the inlet to the outlet of the drum the chilling liquid is pumped in the opposite direction with a series of transfer pumps each connected to the drain sections in each chilling zone.

Abstract: A method and apparatus for continuous cooking of a pumpable food product including a process chamber 20 having an inlet end 22 and an inlet port 24 for introducing food product 12 into the chamber, an outlet end 26 and an outlet port 28 for the discharge of the cooked food product 14, and a central portion between the two ends with a plurality of steam inlets 32 arrayed along the walls of the central portion; inside the chamber at least two non-conveying agitator 80 with arms 86 depending for mixing and kneading food product; a drive means 90 for the agitators; a loading device 102 to feed a pump 100 that introduces food to the cooking chamber and provides the motivation to discharge the cooked food product through the outlet; and a controller 110 that monitors and controls the inlet pump, the steam inlet valves and the agitator speed and direction which all impact the quality characteristics of the cooked food product.

Abstract: A method and apparatus for rapidly chilling liquid or slurried food products through a two-stage sequence of jacket cooling followed by vacuum chilling. Slurry and liquid food products heated in a batch are chilled by first employing a chilled liquid flowing through a double walled jacket (22) surrounding the vessel chamber (17). When the food product reaches a temperature at which jacket cooling becomes inefficient, this is followed by pulling a vacuum in the space above the product to vacuum cool the product to the desired chilled temperature.

Abstract: An apparatus for continuously mixing food products or for continuous high temperature frying on a heat exchange surface. The rotation of an agitator (12) pushes the food product toward the discharge outlet (26) of the apparatus when the agitator is rotated in one direction, and toward the inlet (24) when rotated in the opposite direction. By rotating the agitator slightly longer in the discharge direction than in the inlet direction the product is conveyed gradually and continuously toward the outlet. During the rotation of the agitator in each direction the product is tossed and mixed to promote even frying.

Abstract: A method and apparatus for rapidly chilling liquid or slurried food products through a two-stage sequence of jacket cooling followed by vacuum chilling. Slurry and liquid food products heated in a batch are chilled by first employing a chilled liquid flowing through a double walled jacket (22) surrounding the vessel chamber (17). When the food product reaches a temperature at which jacket cooling becomes inefficient, this is followed by pulling a vacuum in the space above the product to vacuum cool the product to the desired chilled temperature.

Abstract: An apparatus for controlled hydration and continuous full absorption cooking of a bed of particulate food product, the apparatus comprising a substantially horizontal vessel (12) in which the hydration and cooking process takes place, having an inlet end (14) and an inlet port (16) for introducing food product into the vessel, an outlet end (18) and an outlet port (20) for the discharge of the food product, an upper portion (22), and at least one trough portion (24); a loading device (38) for introducing food product into the vessel; a conveying device (30) for moving food product from the inlet end to the outlet end of the vessel during the hydration and cooking process; a hydration device (47) for hydration and cooking the food product during the transit by the conveying device from the inlet end to the outlet end of the vessel, the hydration device delivering water to the surfaces of the food product so that the food product is exposed to water at substantially its rate of absorption during the hydration a

Abstract: Improved methods of operating batch or continuous blenders 10 having tub (11) and two agitators (17 and 18) extending parallel to each other, each agitator having horizontal shaft (19) and agitator ribbon (21) wound helically around the shaft. For batch-blending, the two agitator ribbons are wound in the same direction around the shafts, and the shafts are rotated in opposite directions for folding the product into the middle of the tub for mixing. The agitators are periodically reversed in direction of operation to prevent the build-up of product at end corners (36 and 37) of the tub and the consequent mechanical breakdown of ingredients which has occurred with previous blenders. For continuous blending to be carried out in a tub with twin agitators, the agitator ribbons are wound in opposite directions on their shafts. The agitators are rotated in opposite directions to fold the product into the center of the tub for mixing, with both agitators moving the product in the same direction lengthwise in the tub.

Abstract: A continuous mixer having a series of end-to-end mixing compartments each with two parallel shaft-driven agitator ribbons arranged for folding a product into the middle and for end-to-end mixing, as in a batch mixer. As the product is being mixed in each compartment it is gradually and continuously transferred at a controlled rate to the next compartment for further mixing. The completely mixed product in the last compartment is discharged continuously at a rate substantially equal to the rate of transfer between compartments. The mixer has steam jackets for heating each of the compartments so that the mixer may be used for cooking. By adjusting the steam pressure, the amount of heat going into each compartment can be controlled to suit the heating requirements of a variety of products. For example, the compartments may be heated to progressively higher temperatures to prevent burn on.

Abstract: Improved methods of operating batch or continuous blenders (10) having a tub (11) and twin agitators (17,18) extending parallel to each other, each agitator having a horizontal shaft (19) and an agitator ribbon (12) wound helically around the shaft. For batch blending, the two agitator ribbons are wound in the same direction around the shafts, and the shafts are rotated in opposite directions for folding the product into the middle of the tube for mixing. The agitators are periodically reversed in direction of operation to prevent the build-up of product at the end corners (36,37) of the tub and the consequent mechanical breakdown of ingredients which has occurred with previous blenders. For continuous blending to be carried out in a tub with twin agitators, the agitator ribbons are wound in opposite directions on their shafts.

Abstract: Cordon-trained grape vines are pruned by positioning circular saw blades to form a cutting path of predetermined size and shape above and on both sides of the horizontal trellis wire on which the cordons are trained and by translating the cutting path along the trellis wire while maintaining the size and shape of the cutting path substantially constant, while maintaining the sides of the cutting path centered on the cordons and maintaining the upper part of the cutting path at a desired height above the cordons.

Abstract: A wire retaining clip has a mid-portion extending across the back of a vineyard post and forwardly extending arms with helical turns on the ends thereof. The retaining clip is engaged with a tensioned, horizontal trellis wire so that the trellis wire is bent sharply rearwardly of the front edges of the post and is locked into the turns of the clip. The retaining clip prevents the trellis wire from pulling away from the front of the post, prevents movement of the post along the length of the trellis wire and utilizes the tension of the trellis wire to restrain twisting of the post. An installing tool provides for easy installation of the retaining clips.

Abstract: A mechanical grape harvester for trellis-supported grape vines having relatively rigid shaker members for engaging and shaking the rigid trunk structure of the vine and having relatively flexible striker rods for striking against the limber portions of the vine growth trained along the trellis wire. The shaker members and striker rods are both operated at minimal speeds to reduce leaf removal and plant damage.