Abstract: A cleanable shoe-type diverter belt having narrow translatable pushers forming article-diverting shoes. Cam followers on the shoes below the pushers follow guides under the belt along an upper carryway run to translate the shoes along one or more transverse tracks across the width of the belt. Monolithic diverters support the belt on the carryway run and direct the shoes along different paths. Pusher returns in a lower returnway run guide diverted pushers back to a home position.

Abstract: A cleanable shoe-type diverter belt having narrow translatable pushers forming article-diverting shoes. Cam followers on the shoes below the pushers follow guides under the belt along an upper carryway run to translate the shoes along one or more transverse tracks across the width of the belt. Monolithic diverters support the belt on the carryway run and direct the shoes along different paths. Pusher returns in a lower returnway run guide diverted pushers back to a home position.

Abstract: A steam cooker for cooking foodstuffs, especially shellfish such as shrimp, in a continuous cooking process in a pure saturated-steam environment at 100° C. and atmospheric pressure. The cooker comprises a cooking chamber covered by an enclosure movable between a raised position admitting access to the cooking chamber and a lowered cooking position. A conveyor transports shrimp from a feed tank, through an entrance opening, and into an upper cooking region of the cooking chamber where the shrimp are cooked. The conveyor deposits cooked shrimp into a discharge race through an exit for downstream processing. Hydrostatic seals formed at the entrance and exit and between the bottom rim of the enclosure and a water-filled trough bounding the cooking chamber prevent steam from escaping at those places.

Abstract: A steam cooker for cooking foodstuffs, especially shellfish such as shrimp, in a continuous cooking process in a pure saturated-steam environment at 100° C. and atmospheric pressure. The cooker comprises a cooking chamber covered by an enclosure movable between a raised position admitting access to the cooking chamber and a lowered cooking position. A conveyor transports shrimp from a feed tank, through an entrance opening, and into an upper cooking region of the cooking chamber where the shrimp are cooked. The conveyor deposits cooked shrimp into a discharge race through an exit for downstream processing. Hydrostatic seals formed at the entrance and exit and between the bottom rim of the enclosure and a water-filled trough bounding the cooking chamber prevent steam from escaping at those places.