Abstract: A heating apparatus includes a steel belt conveyer having a steel belt with a top part that transports and heats, and induction heating coils having an elliptical or a rectangular shape disposed under or over the top part of the steel belt such that the longitudinal direction of each of the induction heating coils forms an angle of 45° to 135° inclusive with the moving direction of the steel belt. A heating stabilization device can be used in such an apparatus. The heating stabilization device has one or a plurality of rollers that are brought into contact with the top surface of the top part of the steel belt so that the top part of the steel belt is prevented from rising during a heating operation.

Abstract: A method and apparatus for manufacturing charcoal grilled foods including a forge conveyer loading and transferring charcoals burning after firing, a temperature sensor detecting the heating power on the forge, a continuous type forge of a charcoal fire consisting of an air blower to keep heating power constant by means of adjusting air-capacity on the basis of the heating power detected by the temperature sensor, an ingredients transportation conveyer arranged over the forge and appropriately turning over the ingredients while transferring them.

Abstract: A heating apparatus includes a steel belt conveyer having a steel belt with a top part that transports and heats, and induction heating coils having an elliptical or a rectangular shape disposed under or over the top part of the steel belt such that the longitudinal direction of each of the induction heating coils forms an angle of 45° to 135° inclusive with the moving direction of the steel belt. A heating stabilization device can be used in such an apparatus. The heating stabilization device has one or a plurality of rollers that are brought into contact with the top surface of the top part of the steel belt so that the top part of the steel belt is prevented from rising during a heating operation.

Abstract: A production method of Chinese fried meat dumplings includes loading meat dumplings on a conveyer, steaming the meat dumplings on the conveyer, and frying the meat dumplings by increasing a temperature of the conveyer from 50° C. to 200-280° C. in 1-8 minutes as the conveyer moves the meat dumplings toward downstream.

Abstract: The present invention relates to a method for manufacturing sautéed onion or sofrit. The method includes the steps of sautéing onion or sofrit ingredients in a rotary sautéing machine, and heating the machine with an auxiliary heater concurrently with the sautéing step, whereby the temperature at a center of the onion or sofrit ingredients in a rotary pot of the rotary sautéing machine is increased to 85-950° C. within 10 minutes; and after the temperature at the center of the onion or sofrit ingredients reaches 95° C., deglazing is continuously carried out by spraying water, as required, while maintaining the surface temperature of the onion or sofrit ingredients at 95-120° C. for 15 to 120 minutes, thereby effecting sautéing processing. The method also includes the step of oscillating the rotary sautéing machine concurrently with the sautéing step.

Abstract: A production method of Chinese fried meat dumplings includes loading meat dumplings on a conveyer, steaming the meat dumplings on the conveyer, and frying the meat dumplings by increasing a temperature of the conveyer from 50° C. to 200-280° C. in 1-8 minutes as the conveyer moves the meat dumplings toward downstream.

Abstract: A heating apparatus includes a steel belt conveyer having a steel belt with a top part that transports and heats, and induction heating coils having an elliptical or a rectangular shape disposed under or over the top part of the steel belt such that the longitudinal direction of each of the induction heating coils forms an angle of 45° to 135° inclusive with the moving direction of the steel belt. A heating stabilization device can be used in such an apparatus. The heating stabilization device has one or a plurality of rollers that are brought into contact with the top surface of the top part of the steel belt so that the top part of the steel belt is prevented from rising during a heating operation.

Abstract: In this application is disclosed a method of producing sautéed onion or sofrit with the use of, e.g., a rotary sautéing machine, wherein the cross-sectional shape of the surface in the rotating direction of a blade provided in the pot is such that, in a cross section vertical to the rotary shaft of the pot, assuming that a straight line running from an attachment point of the blade onto the cylindrical surface toward the center of the rotary shaft is an x coordinate axis, the attachment point is x=0 (the origin), and the position of the foot on the x axis of a perpendicular line extending downwards from an end of the blade is x=1, and when the height y of the cross-sectional line of the blade is expressed by a function of x, f(x), the x coordinate at which a value of the derived function of y=f(x) becomes 0 is not less than 0.

Abstract: A method and apparatus for manufacturing charcoal grilled foods including a forge conveyer loading and transferring charcoals burning after firing, a temperature sensor detecting the heating power on the forge, a continuous type forge of a charcoal fire consisting of an air blower to keep heating power constant by means of adjusting air-capacity on the basis of the heating power detected by the temperature sensor, an ingredients transportation conveyer arranged over the forge and appropriately turning over the ingredients while transferring them.