Abstract: Systems, methods, and devices relating to a wireless network device configured for adjustable positioning are described herein. In an example, a network device comprises a body and a bendable element configured to carry electrical power to the body and components therein. The body houses an antenna and transceiver configured for wireless communication. The bendable element, attached to the body of the network device, is configured for adjustable positioning such that a position of the bendable element is substantially maintained when the positioning force is removed. A facing of the antenna within the body may be based on the positioning of the bendable element.

Abstract: A food wash reference fluid delivery apparatus includes a portable reference fluid reservoir comprising an inlet and an outlet and configured to store a reference fluid that includes a predetermined concentration of an analyte, a pump fluidly coupled to the outlet of the portable reference fluid reservoir and configured to pump the reference fluid from the outlet of the portable reference fluid reservoir, a sensor connector configured to fluidly couple with a sensor positioned along a fluid flow path of the food wash system, a sensor fluid line configured to provide the reference fluid from the pump to the sensor connector, an inlet fluid line configured to provide the reference fluid from the pump to the inlet of the portable reference fluid reservoir, and a valve configured to adjustably control a fluid flow rate of the reference fluid through the sensor fluid line and the inlet fluid line.

Abstract: A method of washing a food product with a short-term, intense treatment solution. One example method generally includes: applying, using a short-term wash device, a short-term wash treatment solution to the food product; and applying, using a wash device coupled to the short-term wash device, a wash treatment to the food product such that the wash treatment rinses the short-term wash treatment solution from the food product, wherein: the short-term wash treatment solution is applied to the food product for a shorter duration than the wash treatment is applied to the food product; the short-term wash treatment solution is chemically different from the wash treatment; and the short-term wash treatment solution comprises an acidulant and a polyol.

Abstract: Methods and apparatus for improving water usage in food processing are provided. One example food processing system generally includes a wash tank for containing at least a portion of first wash water and a water sprayer configured to spray a quantity of second wash water on a food product being removed from the wash tank, wherein at least a portion of the quantity of the second wash water sprayed by the water sprayer enters the wash tank and becomes the first wash water. One example method for managing wash water in such a food processing system generally includes determining a usable quantity (and/or quality) of the first wash water in the wash tank and automatically controlling a flow rate of the second wash water for supplying to the water sprayer based on the determined usable quantity (and/or quality) of the first wash water.

Abstract: A method of washing a food product with a short-term, intense treatment solution. One example method generally includes: applying, using a short-term wash device, a short-term wash treatment solution to the food product; and applying, using a wash device coupled to the short-term wash device, a wash treatment to the food product such that the wash treatment rinses the short-term wash treatment solution from the food product, wherein: the short-term wash treatment solution is applied to the food product for a shorter duration than the wash treatment is applied to the food product; the short-term wash treatment solution is chemically different from the wash treatment; and the short-term wash treatment solution comprises an acidulant and a polyol.

Abstract: Methods and apparatus for validating wash processes and related operations for food processing, including preventing undesirable deviations in such food processing. One example method for validating a process for a food processing system generally includes: operating the food processing system on a food product according to the process, wherein the operating is performed for at least a validation period; measuring a process metric at multiple times during the validation period while the food processing system is operating according to the process, wherein the measuring generates a set of process metric measurements; and determining whether the process for the food processing system is valid, based on the set of process metric measurements.

Abstract: A burner assembly system is disposed in a rear side, i.e. back side, of a deep fryer. The burner assembly system includes an aperture disposed in a side of a bottom portion at the rear of a fryer cabinet of the controlled deep fryer. A burner at the rear of the fryer cabinet is coupled to the aperture and is adapted to receive fuel that enters through the aperture. An ignition assembly is disposed within the burner and ignites the received fuel. A flue is disposed at the rear of and within the fryer cabinet and receives combustion gases and heat from the burner created by the ignition of fuel. A heat exchanger is disposed within the flue at the rear of the fryer cabinet and is heated by heat conveyed through the flue from the ignition of fuel in the burner.

Abstract: A produce wash system, method, and short-term wash treatment are provided. For example, the produce wash system includes a produce line including a short-term wash device followed by a wash device, a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment is applied using a spray device that creates micrometer sized droplets, and wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the product reaches the wash device, and a wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses the short-term wash treatment from the product defining the end of the pretreatment time. The pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.

Abstract: Methods and apparatus for validating wash processes and related operations for food processing, including preventing undesirable deviations in such food processing. One example method for validating a process for a food processing system generally includes: operating the food processing system on a food product according to the process, wherein the operating is performed for at least a validation period; measuring a process metric at multiple times during the validation period while the food processing system is operating according to the process, wherein the measuring generates a set of process metric measurements; and determining whether the process for the food processing system is valid, based on the set of process metric measurements.

Abstract: A method of washing a food product with a short-term, intense treatment solution. One example method generally includes: applying, using a short-term wash device, a short-term wash treatment solution to the food product; and applying, using a wash device coupled to the short-term wash device, a wash treatment to the food product such that the wash treatment rinses the short-term wash treatment solution from the food product, wherein: the short-term wash treatment solution is applied to the food product for a shorter duration than the wash treatment is applied to the food product; the short-term wash treatment solution is chemically different from the wash treatment; and the short-term wash treatment solution comprises an acidulant and a polyol.

Abstract: A sensor control system of a food processing system includes a logic processor operatively coupled to an electrode. The logic processor is configured to receive a sensor signal from the electrode, the electrode configured to collect the sensor signal from water used within the food processing system, process the sensor signal to determine a chemical measurement of the water, and generate an electrochemical cleaning control signal for the electrode to interact with the water to electrochemically clean the electrode based upon a user input signal.

Abstract: A produce wash system, method, and short-term wash treatment are provided. For example, the produce wash system includes a produce line including a short-term wash device followed by a wash device, a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment is applied using a spray device that creates micrometer sized droplets, and wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the product reaches the wash device, and a wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses the short-term wash treatment from the product defining the end of the pretreatment time. The pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.

Abstract: A multipurpose sensing module used in association with a removable filter pan includes a capacitive sensor that is disposed within or proximate to the removable filter pan such that the sensor is adapted to measure and determine status parameters and data of a fluid contained within the removable filter pan. A sealed control box is adapted to house sensor electronics that are in communication with the sensor. The sensor electronics are adapted to receive the status parameters and data from the capacitive sensor. A connector is adapted to allow the sensor electronics to communicate with a controller of the controlled system. The controller is adapted to determine a presence and status of the removable filter pan based on the communication between the sensor electronics and the controller.

Abstract: A method of washing a food product with a short-term, intense treatment solution. One example method generally includes: applying, using a short-term wash device, a short-term wash treatment solution to the food product; and applying, using a wash device coupled to the short-term wash device, a wash treatment to the food product such that the wash treatment rinses the short-term wash treatment solution from the food product, wherein: the short-term wash treatment solution is applied to the food product for a shorter duration than the wash treatment is applied to the food product; the short-term wash treatment solution is chemically different from the wash treatment; and the short-term wash treatment solution comprises an acidulant and a polyol.

Abstract: Disclosed is a food wash sensor system that includes a sensor disposed along a fluid flow path that can circulate a wash fluid through the food wash sensor system. The sensor can detect a concentration of an analyte in the wash fluid. The system also includes a reference fluid reservoir including a reference fluid, the reference fluid including a predetermined concentration of the analyte in solution, a delivery system fluidly coupled to the fluid flow path and operable to supply the reference fluid to the fluid flow path upstream from the sensor while maintaining the sensor in place along the fluid flow path, and a control and monitoring system configured to receive a signal from the sensor, the signal indicating the concentration of the analyte in the reference fluid at a first time, and control calibrating the sensor and validating the sensor over time based on the received signal.

Abstract: A sensor control system of a food processing system includes a logic processor operatively coupled to an electrode. The logic processor is configured to receive a sensor signal from the electrode, the electrode configured to collect the sensor signal from water used within the food processing system, process the sensor signal to determine a chemical measurement of the water, and generate an electrochemical cleaning control signal for the electrode to interact with the water to electrochemically clean the electrode based upon a user input signal.

Abstract: A method and a control system for water used in a food processing system are provided. For example, the control system includes at least one sensor configured to collect a sensor signal from a produce handling device, a logic processor configured to receive the sensor signal collected by the at least one sensor and generate a control signal for controlling adding wash solution to the water used in the food processing system, and a human machine interface (HMI) configured to display information from the logic processor to a user.

Abstract: A switchboard controller for a parasitic antenna array. The switchboard controller has an internal bias tee mounted within an RF-shielded enclosure. The internal bias tee has an RF port, a DC port, and an RF & DC port. The RF port is configured to be connected to a driven element of the parasitic array antenna, and the RF & DC port is configured to be connected to an RF and DC source. The switchboard controller also has a voltage regulator mounted within the enclosure and is electrically connected to the DC port. The switchboard controller also has a plurality of manual switches electrically connected to the voltage regulator, each switch operatively connected to a separate parasitic element of the parasitic array antenna. The switches are mounted on the back side of a frame in a 2-dimensional pattern that is similar to the physical layout of the parasitic elements.

Abstract: A method and system for managing water in a food preparation sink is provided. The system includes a sanitizer comprising a chemistry optimized for a food preparation sink water load, a delivery system configured to transport and deliver the sanitizer to the food preparation sink; and a verification element that is configured to be added to the water load in the food preparation sink and indicate when the water in the food preparation sink is not promoting growth or spread of bacteria.

Abstract: A substantially closed loop filtration and convection system is configured to move fluid/oil volume within a fryer vat. The vat has a flow directed inlet, which directs flow of cooking fluid in a direction across the bottom of the vat directing the flow of oil and crumbs/debris across the vat, up and across a flow separation portion toward and into a cleaning zone portion of the vat. A crumb tray or crumb/debris catch system is disposed in the cleaning zone adjacent to the vat.