Abstract: The present invention generally provides a motor-fan unit including a motor assembly having a shaft, a commutator supported on the shaft, and a pair of brushes in electrical contact with the commutator, a fan assembly having an impeller coupled to the shaft, an end plate assembly located between the impeller and the motor assembly said end plate assembly including a plate portion defining an opening throughwhich the shaft passes, wherein said commutator is located near the opening, and a pair of brush retainers adapted to receive the brushes formed on the plate portion adjacent said commutator, the brush retainers opening toward the fan assembly.

Abstract: An improved, modular convection/impingement oven assembly for continuously cooking food. In certain embodiments, the assembly comprises at least one non-recirculating impingement oven unit and at least one additional oven unit, arranged as a series, in any sequence. A first oven has an elongated chamber, a conveyer system, hot-air impingement units, and an exhaust vent at the discharge end. Preferably, it has surface-treatment burners for browning, a brander for grill marks, and/or steam nozzles for introducing heat and moisture. Cooking vapors pass the entire length of the unit. Each subsequent oven may be similar to the first oven (often omitting the surface-treatment burners and brander) with its own vent. Each subsequent oven may cook by flame, air, or steam, in any combination. Each oven unit is independently controllable for cooking parameters and cooking methods. An air gap may be provided between each pair of oven units to decouple airflow between units.

Abstract: The present invention generally provides a motor-fan unit including a motor assembly having a shaft, a commutator supported on the shaft, and a pair of brushes in electrical contact with the commutator, a fan assembly having an impeller coupled to the shaft, an end plate assembly located between the impeller and the motor assembly, said end plate assembly including a plate portion defining an opening throughwhich the shaft passes, wherein said commutator is located near the opening, and a pair of brush retainers adapted to receive the brushes formed on the plate portion adjacent said commutator, the brush retainers opening toward the fan assembly.

Abstract: A system for arranging foodstuff in compact formations is presented. The system contemplates a lateral conveyance apparatus having a transport surface, such as a moving conveyor belt, that is adapted to receive foodstuff from an upstream food presenting machine and selectively shifts foodstuff laterally so that adjacent rows may be arranged in a compact, nested arrangement. The lateral conveyance apparatus has a lateral shift mechanism and an optional sensing device for activating the mechanism as a row of items of foodstuff is sensed. The system may also include an axial spacing apparatus having a transport surface for varying the axial spacing of rows of foodstuff. Axial spacing is achieved by creating a speed differential between the transport surface of the axial spacing apparatus and the transport surface of another, adjacent apparatus.

Abstract: The present invention generally provides a motor-fan unit including a motor assembly having a shaft, a commutator supported on the shaft, and a pair of brushes in electrical contact with the commutator, a fan assembly having an impeller coupled to the shaft, an end plate assembly located between the impeller and the motor assembly, said end plate assembly including a plate portion defining an opening throughwhich the shaft passes, wherein said commutator is located near the opening, and a pair of brush retainers adapted to receive the brushes formed on the plate portion adjacent said commutator, the brush retainers opening toward the fan assembly.

Abstract: The present invention generally provides a motor-fan unit including a motor assembly having a shaft, a commutator supported on the shaft, and a pair of brushes in electrical contact with the commutator, a fan assembly having an impeller coupled to the shaft, an end plate assembly located between the impeller and the motor assembly, said end plate assembly including a plate portion defining an opening throughwhich the shaft passes, wherein said commutator is located near the opening, and a pair of brush retainers adapted to receive the brushes formed on the plate portion adjacent said commutator, the brush retainers opening toward the fan assembly.

Abstract: An improved convection/impingement oven for continuously cooking food. The oven has a wire link type belt which moves through an elongated cooking chamber. Hot air is blown on the upper surface of the food to be cooked. A separately controlled hot air source is blown on the lower surface of the food. Hot air impingement units are placed along the length of the oven and the cooking vapors are not recirculated but instead pass along the elongated cooking chamber and are exhausted at the end. Preferably a color development and sealing section has upper and lower burners which heat the food and the heat from these burners also pass the entire length of the cooking chamber before being exhausted. Also preferably steam or a water spray is used to regulate the humidity and this may be regulated in several different sections of the cooking chamber.

Abstract: An improved convection/impingement oven for continuously cooking food. The oven has a wire link type belt which moves through an elongated cooking chamber. Hot air is blown on the upper surface of the food to be cooked. A separately controlled hot air source is blown on the lower surface of the food. Hot air impingement units are placed along the length of the oven and the cooking vapors are not recirculated but instead pass along the elongated cooking chamber and are exhausted at the end. Preferably a color development and sealing section has upper and lower burners which heat the food and the heat from these burners also pass the entire length of the cooking chamber before being exhausted. Also preferably steam or a water spray is used to regulate the humidity and this may be regulated in several different sections of the cooking chamber.

Abstract: An endless moving filter belt of fine mesh, woven polymeric fibers is provided through which is passed a liquid containing particles, such as from an oil cooking bath. The particles are filtered from the oil bath, and deposited on the belt. The particles are then continuously scraped off the filter belt and onto an endless moving discharge belt where they are dried and carried to waste. The filter belt is continuously flushed by hot, filtered recycle oil.The system also may be used for filtering sewage, in water clean-up, for separating water and metal particles from milling machines, etc.

Abstract: An apparatus and process is provided for cooking food which comprises advancing the food through a cooking oil bath in a tank. The oil is circulated by jet tubes through the tank at high speed to produce turbulence. This removes particles from heating surfaces in the tank and suspends them in the oil bath. The oil containing the suspension is removed from the tank, and the suspension is separated from the oil, usually be filtering. The filtered oil is then recycled to the tank.The process reduces oil loss due to contamination caused by food particles burned or otherwise, and is particularly suited for cooking breaded or batter coated foods such as poultry, meat, fish, etc., and for cooking food that has particles adhering thereto, such as turkey, meat, potatoes, tortilla chips, and so forth.

Abstract: An improved convection/impingement oven for continuously cooking food. The oven has a wire link type belt which moves through an elongated cooking chamber. Hot air is blown on the upper surface of the food to be cooked. A separately controlled hot air source is blown on the lower surface of the food. Hot air impingement units are placed along the length of the oven and the cooking vapors are not recirculated but instead pass along the elongated cooking chamber and are exhausted at the end. Preferably a color development and sealing section has upper and lower burners which heat the food and the heat from these burners also pass the entire length of the cooking chamber before being exhausted. Also preferably steam or a water spray is used to regulate the humidity and this may be regulated in several different sections of the cooking chamber.