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: An apparatus for batch coating liquid onto core pieces of particulate matter said apparatus having a processing mode and a discharge mode, and comprising a rotatable drum having a substantially right cylindrical shape, a horizontally disposed longitudinal axis, an interior surface, an exterior surface, a loading end and a discharge end, a loading opening at said loading end and a discharge opening at said discharge end, and farther having a frame for supporting said drum, drive means for rotating said drum about its longitudinal axis in a processing direction and oppositely in a discharge direction, at least one nozzle for introducing a spray pattern of liquid or gas into the drum, and a plurality of vanes affixed to the interior surface of said drum, said vanes configured to move the core pieces toward the loading end of said drum during processing and to produce a continuous cascade of core pieces over said vanes and into the spray pattern.

Abstract: A cryogenic control system measures rotational resistance in a cryogenic food mixing machine such as a vacuum tumbler or agitator blender to determine by test the length of time it takes from the start of chilling to reach the maximum energy level T.sub.me, and the length of time it takes to chill the product to the desired forming point stiffness T.sub.f, to establish a ratio T.sub.f /T.sub.me for that product and batch size. This ratio can then be used for subsequent cycles, regardless of cryogenic flow rate, to determine the optimum product chilling point.

Abstract: A cryogenic control system measures product temperature in a cryogenic food mixing machine such as a vacuum tumbler or agitator blender to determine the time it takes for the product to be chilled down to the point where the first cells of product start to freeze, and then stop the addition of cryogenic after a number of seconds beyond this point. By measuring the length of time it takes to chill the product down to the freezing point temperature, the proper forming point can be programmed as a multiple of this time.

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: An improved vacuum tumble mixer (10) is provided, the mixer having a horizontal drum (11) with a cylindrical mid-section (12), frusto-conical or dished entry and discharge ends (13, 14), and entry and discharge openings (16, 17) axially into the ends, the drum (11) being rotatable in one direction to tumble products therein and rotatable in the other direction to discharge the contents from the dischage opening. A plurality of primary vanes (26) are secured helically to the interior of the mid-section (12) of the drum, the primary vanes having radial tumbling surfaces (27) to tumble the product and to move the product gently towards the entry end of the drum, the vanes (26) having opposed channel-shaped discharge surfaces (28) which progressively increase in height to convey the products in the drum to discharge chutes (31) that extend helically along the discharge end (14) of the drum to the discharge opening (17). A chilling system (50) can be provided with one or more CO.sub.

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.