Abstract: Methods for heat treating food products include controlling a temperature of a heating element to a maximum temperature correlated to a desired temperature for the food product. A sensed temperature of the heating element may be used to control the maximum temperature. An oven includes a heating element and a temperature sensor configured to sense the temperature of the heating element, and a controller that limits the temperature of the heating element based on output from the temperature sensor.

Abstract: Methods for heat treating food products include controlling a temperature of a heating element to a maximum temperature correlated to a desired temperature for the food product. A sensed temperature of the heating element may be used to control the maximum temperature. An oven includes a heating element and a temperature sensor configured to sense the temperature of the heating element, and a controller that limits the temperature the heating element based on output from the temperature sensor.

Abstract: Methods for heat treating food products include controlling a temperature of a heating element to a maximum temperature correlated to a desired temperature for the food product. A sensed temperature of the heating element may be used to control the maximum temperature. An oven includes a heating element and a temperature sensor configured to sense the temperature of the heating element, and a controller that limits the temperature the heating element based on output from the temperature sensor.

Abstract: Proteinaceous food product is heated by spraying the product with a liquid and maintaining the liquid at a controlled temperature within a range that treats the proteinaceous food product without substantial loss of functionality.

Abstract: In a method and control system for controlling pasteurization of a food product, the internal temperature of the product, at least one pasteurization property change rate of the product based on the internal temperature of the product, and a cumulative pasteurization property change as a function of the pasteurization property change rate and time are at least periodically determined. A value of the cumulative pasteurization property change is at least periodically compared to at least one predetermined value, and a signal is generated when a predetermined relationship arises between the cumulative pasteurization property change value and the predetermined value(s). A cooked food product is preferably pasteurized at a temperature below the temperature at which it was cooked.

Abstract: In a method and control system for controlling pasteurization of a food product, the internal temperature of the product, at least one pasteurization property change rate of the product based on the internal temperature of the product, and a cumulative pasteurization property change as a function of the pasteurization property change rate and time are at least periodically determined. A value of the cumulative pasteurization property change is at least periodically compared to at least one predetermined value, and a signal is generated when a predetermined relationship arises between the cumulative pasteurization property change value and the predetermined value(s). A cooked food product is preferably pasteurized at a temperature below the temperature at which it was cooked.

Abstract: An apparatus, method and control system involve treating articles in one or more of a plurality of liquid treatment bath chambers. The apparatus includes one or more article raising and lowering devices and a plurality of treatment bath chambers, preferably having separate heaters, temperature and level monitors, filling and draining devices, and devices for keeping treatment bath components in suspension. The method preferably includes treating articles, preferably eyeglass lenses, by supporting the articles on an arm and dipping them into one or more of the plurality of treatment bath chambers, which may separately contain assorted coating liquids such as tint coatings, UV protection coatings, scratch resistance coatings, neutralizing liquids for removing tinting, and rinsing liquids.

Abstract: Proteinaceous food product is heated by immersing the product in a liquid and maintaining the liquid at a controlled temperature within a range that treats the proteinaceous food product without substantial loss of functionality.

Abstract: An apparatus, a method and a flat for pasteurizing a plurality of layers of in-shell eggs without substantially impairing the functionality of the in-shell eggs. The apparatus includes a fluid bath, heat exchangers, a means for vertically perturbating the entire surface of in-shell eggs loosely held in a plurality of flats forming at least one stack thereof.

Abstract: A process for waxing in-shell eggs and eggs prepared thereby. In one embodiment, the process for waxing in-shell eggs is directed to waxing an in-shell egg including passing the egg through a molten wax layer disposed on the surface of a heated liquid which is vertically perturbated.

Abstract: A method for chilling a plurality of layers of in-shell eggs includes immersing at least one stack of a plurality of layers of in-shell eggs in cooled liquid until the eggs are cooled to a predetermined temperature or below. A preferred apparatus for conducting the method includes a liquid bath container with chilling heat exchangers and a source of bubbles for vertically perturbating liquid in the container.

Abstract: In a method and control system for controlling pasteurization of in-shell eggs, the internal temperature of the eggs, at least one log kill rate of Salmonella based on the internal temperature of the eggs and a cumulative log kill of Salmonella as a function of the log kill rate and time are at least periodically determined. The cumulative log kill is at least periodically compared to at least one predetermined value, and a signal is generated when a predetermined relationship arises between the cumulative log kill and the predetermined value(s).

Abstract: Proteinaceous food product is heated by immersing the product in a liquid bath and maintaining the bath at a controlled temperature within a range that treats the proteinaceous food product without substantial loss of functionality.

Abstract: An apparatus for supporting a variable number of objects, such as books or CDs, on a shelf unit includes two or more relatively movable support members having surfaces defining substantially opposed planes of support for supporting the objects, and a constant force spring operably connecting the two support members to support the variable number of objects therebetween. The apparatus can include: a track section affixable parallel to a shelf unit; at least one constant force spring; at least one slidable track element constrained for longitudinal movement along the track section, the slidable track element being operably connected to the constant force spring; and/or at least one support member defining a plane of support for the objects connected to the slidable track element.

Abstract: A food cooker/rethermalizer especially suited for cooking or for reheating of prepared, packaged meat and sauce entree items, and optionally for cooking vegetables. The apparatus includes a multiple of food item receiving locations defined by a locator rack, and fluid ejecting tubes beneath the locations to eject fluid such as air therefrom, which rises over the package surfaces for bath mixing and efficient and uniform heat transfer. The tubes include a pair of upwardly sloped conduits oriented in opposite directions and which eject fluid at the upper ends of the tubes, on opposite sides of the bath, to cause circulation of the heated liquid bath. The bath is heated by resistance coils embedded in rubber bonded to the outside of the vessel. The bath level is controlled by a dual temperature sensor device, one sensor above the other, to detect a predetermined temperature differential and activate a water supply valve to inject only small quantities of water.

Abstract: A food cooker/rethermalizer especially suited for cooking or for reheating of prepared, packaged meat and sauce entree items, and optionally for cooking vegetables. The apparatus includes a multiple of food item receiving locations defined by a locator rack, and fluid ejecting tubes beneath the locations to eject fluid such as air therefrom, which rises over the package surfaces for bath mixing and efficient and uniform heat transfer. The tubes include a pair of upwardly sloped conduits oriented in opposite directions and which eject fluid at the upper ends of the tubes, on opposite sides of the bath, to cause circulation of the heated liquid bath. The bath is heated by resistance coils embedded in rubber bonded to the outside of the vessel. The bath level is controlled by a dual temperature sensor device, one sensor above the other, to detect a predetermined temperature differential and activate a water supply valve to inject only small quantities of water.

Abstract: A food cooker/rethermalizer especially suited for cooking or for reheating of prepared, packaged meat and sauce entree items, and optionally for cooking vegetables. The apparatus includes a multiple of food item receiving locations defined by a locator rack, and fluid ejecting tubes beneath the locations to eject fluid such as air therefrom, which rises over the package surfaces for bath mixing and efficient and uniform heat transfer. The tubes include a pair of upwardly sloped conduits oriented in opposite directions and which eject fluid at the upper ends of the tubes, on opposite sides of the bath, to cause circulation of the heated liquid bath. The bath is heated by resistance coils embedded in rubber bonded to the outside of the vessel. The bath level is controlled by a dual temperature sensor device, one sensor above the other, to detect a predetermined temperature differential and activate a water supply valve to inject only small quantities of water.

Abstract: Meat is tenderized in the absence of a tenderizing agent by immersing the meat in a liquid bath and maintaining the bath at a controlled temperature within a range that hastens enzymatic tenderizing of the meat.

Abstract: A food cooker/rethermalizer especially suited for cooking or for reheating of prepared, packaged meat and sauce entree items, and optionally for cooking vegetables. The apparatus includes a multiple of food item receiving locations defined by a locator rack, and fluid ejecting tubes beneath the locations to eject fluid such as air therefrom, which rise over the package surfaces for bath mixing and efficient and uniform heat transfer. The tubes include a pair of upwardly sloped conduits oriented in opposite directions and which eject fluid at the upper ends of the tubes, on opposite sides of the bath, to cause circulation of the heated liquid bath. The bath is heated by resistance coils embedded in rubber bonded to the outside of the vessel. The bath level is controlled by a dual temperature sensor device, one sensor above the other, to detect a predetermined temperature differential and activate a water supply valve to inject only small quantities of water.

Abstract: A control system for processing products in conveyorized ovens. The system monitors and controls the oven temperature and monitors the velocity with which products are moved through the oven. At intervals, the system samples the oven temperature and determines the degree of product processing that has occurred in the sample interval. The system then adjusts the conveyor velocity as a function of the degree of product processing. The system can adjust the effective length of the sample interval as a function of the sensitivity of the product to changes in oven temperature and the difference between the oven set temperature and the actual oven temperature. The system integrates the effective time intervals to determine the total effective time that the product has been processed in the oven. The system is particularly suited to the cooking of food products such as pizzas.