Abstract: A method of manufacturing a steel end plate for a food blancher having a tank, which plate has a main portion for being welded to the tank end and an integral leg portion with a lower edge and extending from the main portion. The method provides a steel sheet and automatically cuts out from the steel sheet, the main portion and the integral leg portion. The end plate has opposite side edges and also has holes in said end portion that are substantially located and cut automatically by a CNC laser machine.

Abstract: An apparatus for cleaning a rotating cylindrical wastewater screen of the type formed of tubular perforate wedgewire.

Abstract: A rotary blancher having a food product receiving chamber sealed substantially everywhere except at its food product inlet and food product outlet to permit operation using solely a non-liquid heat transfer medium that is a gas or vapor that preferably is steam. To minimize loss of heat transfer medium out the inlet and outlet, some atmosphere preferably is vented. Preferably, the blancher can also use a liquid heat transfer medium or liquid and non-liquid heat transfer combined media. During operation, food product is introduced into the chamber and a rotary food transport mechanism urges the food product toward the outlet. The heat transfer medium is introduced into the chamber where it comes into contact with the food product. After heating the food product to the desired temperature, the food product is removed from the blancher. Preferably, food product is blanched in this manner in a continuous flow process.

Abstract: A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are distributed around the food products in the blancher. The flows are discharged at a high flow rate, a high pressure, or a combination of both. Where a liquid is discharged, it preferably is discharged at a flow rate of at least 20 gpm and at least 30 psi. Where a gas is discharged, it is discharged at a flow rate of at least 60 CFM at a pressure of at least 2 psi or at a flow rate of at least 10 CFM at a pressure of at least 80 psi. If desired, discharged fluid can be recirculated to save energy. To help increase agitation and help break up clumps of food products in the blancher, direct-contact mechanical agitation devices, such as baffles, can be used.

Abstract: A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are distributed around the food products in the blancher. The flows are discharged at a high flow rate, a high pressure, or a combination of both. Where a liquid is discharged, it preferably is discharged at a flow rate of at least 20 gpm and at least 30 psi. Where a gas is discharged, it is discharged at a flow rate of at least 60 CFM at a pressure of at least 2 psi or at a flow rate of at least 10 CFM at a pressure of at least 80 psi. If desired, discharged fluid can be recirculated to save energy. To help increase agitation and help break up clumps of food products in the blancher, direct-contact mechanical agitation devices, such as baffles, can be used.

Abstract: A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are distributed around the food products in the blancher. The flows are discharged at a high flow rate, a high pressure, or a combination of both. Where a liquid is discharged, it preferably is discharged at a flow rate of at least 20 gpm and at least 30 psi. Where a gas is discharged, it is discharged at a flow rate of at least 60 CFM at a pressure of at least 2 psi or at a flow rate of at least 10 CFM at a pressure of at least 80 psi. If desired, discharged fluid can be recirculated to save energy. To help increase agitation and help break up clumps of food products in the blancher, direct-contact mechanical agitation devices, such as baffles, can be used.

Abstract: A rotary blancher that is substantially sealed during operation to increase food product heating speed and efficiency. The blancher has a sealed housing, a novel substantially sealed food product inlet, and a novel substantially sealed food product outlet. A heat transfer medium, such as water or only steam, is introduced into the blancher to heat the food product inside the blancher. During operation, food products are substantially continuously introduced into the blancher through the food product inlet, processed by the blancher, and thereafter discharged from the blancher through the food product outlet. As a result, a greater amount of food products can be more quickly heated to a desired temperature using a blancher of this invention as compared to a blancher that is not sealed.

Abstract: A rotary blancher that is sealed such that it can be positively pressurized during operation to a pressure greater than the ambient pressure outside the blancher to increase food product heating speed and efficiency. The blancher has a sealed housing, a sealed food product inlet, and a sealed food product outlet all for enabling an atmosphere inside the blancher to be positively pressurized. A heat transfer medium, such as a heated gas, a heated vapor, a heated liquid, or a combination thereof is introduced into the blancher to heat the food product inside the blancher. In one preferred embodiment, steam and hot water comprise the heat transfer medium. During operation, food products are continuously or substantially continuously introduced into the blancher through the food product inlet, continuously or substantially continuously processed by the blancher, and thereafter continuously or substantially continuously discharged from the blancher through the food product outlet.

Abstract: A reciprocating power sprayer for cleaning a rotating cylindrical wastewater screen of the type formed of tubular perforate wedgewire. The spray is reciprocated on an elongated pneumatic cylinder which is arranged in parallelism along the cylinder wastewater screen. Controls are provided for automatically controlling the reciprocation of the spray.

Abstract: A rotary blancher that is sealed such that it can be positively pressurized during operation to a pressure greater than the ambient pressure outside the blancher to increase food product heating speed and efficiency. The blancher has a sealed housing, a sealed food product inlet, and a sealed food product outlet all for enabling an atmosphere inside the blancher to be positively pressurized. A heat transfer medium, such as a heated gas, a heated vapor, a heated liquid, or a combination thereof is introduced into the blancher to heat the food product inside the blancher. In one preferred embodiment, steam and hot water comprise the heat transfer medium. During operation, food products are continuously or substantially continuously introduced into the blancher through the food product inlet, continuously or substantially continuously processed by the blancher, and thereafter continuously or substantially continuously discharged from the blancher through the food product outlet.

Abstract: A food processing apparatus is disclosed that has a tank with an inlet end and an outlet end. The apparatus has at least two rotary drums received within an interior chamber of the tank, each communicating with the inlet end for urging a food product from the inlet end simultaneously through the drums to the outlet end. A liquid is held at a desired level within the interior chamber. Each of the rotary drums is submerged in the liquid to a predetermined depth. The food processor of the present invention is particularly well suited for increasing the food product volume capacity for particular foods which can only be passed through the drums at a relatively low product level within each drum.

Abstract: A vibratory conveyor and method of making the conveyor having a frame to which a locator sheet having accurately punched and shaped locator holes for locating spring mounts fixed to the frame. Each mount preferably is a plug having corners which engage notches of one of the holes to accurately locate the plug. Each hole also has a portion which extends beyond the periphery of the plug to expose the frame so that the plug can be welded to the frame. After welding, a protective washer is slipped over each plug and welded to the plug and sheet. When located and fixed in this manner, each mount is located relative to one end of the conveyor, angularly located, and horizontally located. The sheet or another locator sheet can also have other holes to locate other conveyor components such as cross tubes, braces, and the conveyor drive. Each sheet preferably is constructed of corrosion resistant cladding for enabling a less corrosion resistant material to be used for the frame.

Abstract: A machine for peeling and cleaning fruits and vegetables using a plurality of rotating abrasive rollers which are each driven by an electric motor. The machine has a frame with a pair of end plates that rotatively carry the rollers. Each motor is carried by an end plate and coupled to a roller solely to drive only that roller. In one preferred embodiment, the motor is coupled to a gear reducer that preferably is a cycloidal gear reducer having an output shaft coupled to one end of a roller and which has an output shaft axis of rotation generally coaxial with the axis of rotation of the roller. In another preferred embodiment, the motor can be directly coupled to the roller with its output shaft axis of rotation generally coaxial with the roller axis of rotation. To control operation and speed of the abrasive rollers, the motors are controlled by a motor controller that preferably is a variable frequency electric motor drive.

Abstract: A method of cooling food product in a flexible synthetic pouch to a temperature below 50.degree. Fahrenheit using a coolant solution having a freezing point less than 32.degree. Fahrenheit discharged from a plurality of orifices adjacent to pouched food product transported by a conveyor. The coolant preferably is a solution of brine or ethylene glycol cooled to a temperature less than 32.degree. Fahrenheit and the pouch is constructed of a laminate sidewall having at least one layer of the laminate constructed of a material that becomes increasingly brittle as its temperature approaches and drops below 50.degree. Fahrenheit making the pouch susceptible to fracture, pinholing or cracking if physically agitated, massaged or manipulated during cooling. In practicing the method of the invention, the brine or ethylene glycol coolant solution is cooled to a temperature below 32.degree. Fahrenheit, typically between 32.degree. Fahrenheit and minus 10.degree.

Abstract: A machine for peeling and cleaning fruits and vegetables using a plurality of rotating abrasive rollers which are each driven by an electric motor. The machine has a frame with a pair of end plates that rotatively carry the rollers. Each motor is carried by an end plate and coupled to a roller solely to drive only that roller. In one preferred embodiment, the motor is coupled to a gear reducer that preferably is a cycloidal gear reducer having an output shaft coupled to one end of a roller and which has an output shaft axis of rotation generally coaxial with the axis of rotation of the roller. In another preferred embodiment, the motor can be directly coupled to the roller with its output shaft axis of rotation generally coaxial with the roller axis of rotation. To control operation and speed of the abrasive rollers, the motors are controlled by a motor controller that preferably is a variable frequency electric motor drive.

Abstract: A blancher having multiple cooling zones formed by a tank having multiple compartments for receiving a heating liquid in one compartment and a coolant in at least two other compartments. In a preferred embodiment, the tank has a sidewall with an end wall at its inlet end, an end wall at its discharge end, and a pair of dividing baffles which separate the tank into compartments. Received within the tank is a food transport mechanism that preferably is a helical auger having a portion in each compartment to urge food product toward the discharge end. Preferably, a liquid hot enough to cook or blanch food product is received in the inlet end compartment and a liquid cold enough to cool the food product is received in the discharge end compartment. To precool the food product after it has been heated, a precooling liquid preferably is received in a compartment between the inlet end and outlet end compartments. Preferably, water at a temperature of between 55.degree. Fahrenheit and 75.degree.

Abstract: A blancher or cooler has a drum made up of a plurality of stainless steel perforated panels. The drum is rotatably mounted within a water tank, and has an auger for progressing food products from an inlet to an outlet. The panels are bolted between C-channels which are welded to end plates to define the drum, and steel angle brackets clamp the panels in place. The angle brackets have slots with enlarged openings at one end. For periodic cleaning the nuts which clamp the brackets to the C-channels are loosened part way, the brackets are removed by passing the bolt heads through the enlarged openings, and the unclamped panels are allowed to hang freely on the C-channels. In this condition all regions of the panels are accessible to cleaning spray as the drum is rotated. The brackets are rapidly replaced and the nuts fully tightened to return the apparatus to service.

Abstract: A food processing apparatus having a tank with an inlet and an outlet, a liquid bath received therein, a rotary auger having a plurality of spaced apart flights for urging food product toward the outlet, and a baffle between a pair of adjacent auger flights for lifting and/or agitating (1) food product and (2) the liquid for increasing heat transfer between the liquid and food product, with the baffle being of substantially non-straight construction for minimizing the force of impact between food product and the baffle. Each baffle has a leading portion and a trailing portion with at least one of the portions being of non-straight construction. Preferably, each baffle has at least one bend or curve for minimizing impact force. The bend or curve is adjacent the leading portion of the baffle, which is that portion of the baffle that typically first comes into contact with food product during operation.

Abstract: A blancher having a tank and an elongate generally cylindrical and hollow perforate drum rotatably received in the tank with the drum including an inlet end plate with a food product inlet opening adjacent an end of a support core that is spaced from the inlet opening by at least two braces of non-straight construction to allow food product to enter the drum without being obstructed adjacent the inlet opening. The braces increase the structural rigidity of the drum enabling blanchers to be constructed having axial lengths greater than 24 feet and drum diameters greater than 72 inches while also being of open throat construction and having an inlet opening diameter greater than the outer diameter of the core.

Abstract: An interior wedge wire drum screen is mounted wholly within an exterior drum screen of narrower wedge wire spacing, and both are mounted to a frame and caused to rotate about a common central axis. One end of the outer drum is open and the other is closed by a disc-shaped drum head. The inner drum has an open end which is spaced inward of the open end of the outer drum. The waste water is presented to the surface of the inner drum screen by a waste water infeed which employs a vertical column. The column extends upwardly of an inlet and has a gradually increasing cross-section for reducing the flow of velocity of the waste water. A horizontal trough extends along the axis defined by the drums and communicates between the top of the column and a tray. The edges of the tray terminate in weirs which are parallel to the sides of the inner drum. Water flows in a smooth sheet over a weir to impact the sides of the inner screen with low velocity.