Abstract: A silverware pre-washing and washing system made up of a unitary basin with one to five, and preferably three, vertically movable porous baskets arranged radially around a central vertical lifting and lowering mechanism. The base with unitary basin contains a quantity of washing fluid(s) into which each of the vertically movable porous baskets may be repeatedly immersed. The base cover defines cylindrical ports through which the baskets are raised and lowered. The porous baskets include perforation arrays to allow washing fluid to flow in non-linear paths through the silverware contained in the basket, thereby washing all sides of the silverware and beneficially re-arranging the silverware in the basket as the washing process proceeds.

Abstract: A basket system for improving the process of defrosting frozen objects, such as food product packages, where multiple objects are positioned in a permeable walled immersion basket to be lowered into, moved within, and removed from, a defrosting liquid. The system includes flow channel defining spacer plates made of thermally conductive material structured to be positioned within the immersion basket in layers between the multiple objects to be defrosted. Defrosting liquid, such as in a temperature-controlled water bath, may flow freely through the permeable walls of the immersion basket, through the channels created by the spacer plates, and into contact with the plates and the multiple objects being defrosted. The system helps prevent the multiple frozen objects from forming a solid block that would inhibit the defrosting process.

Abstract: Systems and methods for washing and thawing objects, such as vegetables and fruits, where large amounts of lifting of heavy items is minimized, complex and expensive pumping and manifold systems and structures are not required; and system cost and daily maintenance is reduced. The system includes a structure for holding a volume of fluid, a vertical motion structure driven by an electric motor or the like that raises and lowers a carrier between an elevated position and a lowered position. Programmed control processes address a variety of products, objects, actions, and functions.

Abstract: Systems and methods for washing and thawing objects, such as vegetables and fruits, where large amounts of lifting of heavy items is minimized, complex and expensive pumping and manifold systems and structures are not required; and system cost and daily maintenance is reduced. The system includes a structure for holding a volume of fluid, a vertical motion structure driven by an electric motor or the like that raises and lowers a basket carrier between an elevated position and a lowered position. In the lowered position, one or more baskets are positioned on a basket carrier and are repeatedly lowered into and raised from the volume of fluid.

Abstract: A silverware pre-washing and washing system made up of a unitary basin with one to five, and preferably three, vertically movable porous baskets arranged radially around a central vertical lifting and lowering mechanism. The base with unitary basin contains a quantity of washing fluid(s) into which each of the vertically movable porous baskets may be repeatedly immersed. The base cover defines cylindrical ports through which the baskets are raised and lowered. The porous baskets include perforation arrays to allow washing fluid to flow in non-linear paths through the silverware contained in the basket, thereby washing all sides of the silverware and beneficially re-arranging the silverware in the basket as the washing process proceeds.

Abstract: Systems and methods for washing and thawing objects, such as vegetables and fruits, where large amounts of lifting of heavy items is minimized, complex and expensive pumping and manifold systems and structures are not required; and system cost and daily maintenance is reduced. The system includes a structure for holding a volume of fluid, a vertical motion structure driven by an electric motor or the like that raises and lowers a basket carrier between an elevated position and a lowered position. In the lowered position, one or more baskets are positioned on a basket carrier and are repeatedly lowered into and raised from the volume of fluid.