Abstract: The present invention is an immersion freezer which employs a postcooling chamber. The immersion section of the freezer initially immerses all or part of the items to be frozen (typically food items) in a bath of a liquid refrigerant to impart a crust freeze on the items, which locks in moisture and prevents clumping. The postcooling chamber, located underneath the immersion section, then uses the vaporized refrigerant from the immersion section to complete the freezing process while also maximizing efficiency. The postcooling chamber also imparts agitation to the items (which further prevents clumping) through the use of a series of cascading conveyor belts.

Abstract: The present invention is a tunnel freezer which incorporates a "dual flow" design whereby the refrigerant is introduced at each end of the tunnel and withdrawn from the middle of the tunnel. A key to the present invention is that the dual flow design allows one to confine the pressure gradient for leaks between the ends of the tunnel where it will not be a concern since the item entrance and exit ports (which ports provide a ready access for leaks) are located at the ends of the tunnel.

Abstract: The present invention is a combination immersion/impingement tunnel freezer. A solid conveyor belt moves the items to be frozen through an initial immersion section wherein the conveyor belt is immersed in a bath of liquid refrigerant. Subsequently, the conveyor belt moves the items to be frozen through an impingement section wherein the evaporated refrigerant from the immersion section is directed toward the solid conveyor belt at a high velocity and at an angle substantially perpendicular to the longitudinal axis of the tunnel.

Abstract: The present invention is a tunnel freezer which employs two distinct chambers for crust freezing the bottom surfaces of items to be processed without substantially refrigerating the remainder of the items. In this manner, the product is made ready for transfer to downstream operations without worry of sticking to belt surfaces. The present invention has application in setting the bottom surface of food items such as cookies, bakery items, caramel coated candies, taffy and the like.

Abstract: Method and apparatus for rapidly crust or through freezing a particle by simultaneously moving the particle through a bath of cryogenic liquid and exposing the particle or portions of the particle not submerged in the liquid to a spray of the cryogenic liquid.

Abstract: A spiral type freezer constructed and operated to introduce refrigerated atmosphere into the bottom of the insulated chamber and circulate the atmosphere in a circulation flow from the bottom of the chamber to an exit on top of the chamber, the refrigerated atmosphere producing a thermal gradient from the bottom to the top of the chamber so that the freezer is operated non-isothermally.

Abstract: A method and system for cooling air to cryogenic temperatures [e.g., below - 100.degree. F. (- 730.degree. C.)] for use as a refrigerant medium for direct contact cooling of articles such as foodstuffs for fast freezing.

Abstract: Method and apparatus for quick freezing particles with surface moisture by immersion in liquid cryogen to produce a frozen crust or layer on the particles followed by agitation in content with the vaporized cryogen to complete freezing and prevent clumping of the particles.

Abstract: Method and apparatus for reducing dehydration during freezing of foodstuffs utilizing a combination of cryogenic freezing to lock in moisture followed by vaporized cryogen assisted mechanical freezing to through freeze other foodstuff.

Abstract: Method and apparatus for quick freezing particles with surface moisture by immersion in liquid cryogen to produce a frozen crust or layer on the particles followed by agitation in content with the vaporized cryogen to complete freezing and prevent clumping of the particles.

Abstract: Method and apparatus for opening a mollusk (e.g., oyster) by rapidly cooling said mollusk to a surface temperature of about -100.degree. F. followed by mechanically agitating said mollusk whereby the mollusk shell opens and at least one eye of the mollusk meat is detached from the shell. Subsequent to cooling and prior to agitating, the mollusk can be rapidly immersed in a water bath to raise the surface temperature of the mollusk to no more than about -50.degree. F. Individually quick frozen mollusk meat can be prepared rapidly either as an individual portion of meat or on the half shell.

Abstract: A process for producing microcellular foamed articles wherein a low pressure compressible, inert gas such as nitrogen is used as a foaming agent.

Abstract: Method and apparatus for opening a mollusk (e.g., oysters) by rapidly cooling said mollusk to a surface temperature of about -100.degree. F. followed by mechanically agitating said mollusk whereby the mollusk shell opens and at least one eye of the mollusk meat is detached from the shell. Subsequent to cooling and prior to agitating, the mollusk can be rapidly immersed in a water bath to raise the surface temperature of the mollusk to no more than about -50.degree. F. Individually quick frozen mollusk meat can be prepared rapidly either as an individual portion of meat or on the half shell.

Abstract: A process and apparatus for extracting musts from fruit by rapid cooling said fruit to a temperature below 0.degree. C. followed by homogenizing the temperature of batches of said fruit prior to processing. The apparatus includes a cryogenic tunnel freezer in combination with a homogenizing/discharge hopper with refrigeration provided by a liquid cryogen such as nitrogen.

Abstract: In its simplest sense, the burner of the present invention includes a swirl chamber for creating a swirling flow path for primary combustion air. The burner also includes means communicating with the swirl chamber for introducing low heating value gas to the primary combustion air for discharge with the air into a flame zone. Also provided are means adjacent to each other for introducing secondary air and for introducing secondary low heating value gas positioned so that the secondary air and secondary low heating value gas intersect the flame zone, preferably above the region of the recirculating core of the flame and at such a point that the secondary air and low heating value gas have a minimal effect on the swirl aerodynamics of the flame.

Abstract: In accordance with the present invention an improved liquid fuel atomizing gun and method is disclosed wherein optimal efficiency atomization is accomplished by introducing liquid fuel under pressure in a first swirling spiral direction into a mixing chamber. The mixing chamber also includes means for introducing steam through a plurality of inclined orifices to introduce the steam and impact the sprayed liquid fuel in a contra-rotational swirl direction. This arrangement of opposite swirling directions of the injected fuel and steam in the gun mixing chamber produces maximum turbulence between the two fluids as each impinge upon the other in relative close proximity so that the kinetic energy of each stream, both oil and steam, is released as the opposing streams meet. The impact of such opposed liquid fuel and steam streams produces higher Reynolds numbers which result in additional turbulence for enhanced mixing.