Abstract: A linear coating apparatus may include a coating assembly configured to apply a layer of coating to the food product as it is moved along a conveyance path. A texturizing assembly for imparting a texture to the layer of coating may include: a selective compression assembly having rotating cylindrical wheels each having a length extending substantially across a width of the conveyor system and spaced horizontally along a length of the conveyor system. The rotating cylindrical wheels are configured to apply a tangential force to the coated food product as it travels by gravity through the selective compression assembly. The tangential forces apply compression to the layer of coating and the food product for creating a texture in the layer of coating. An infeed assembly is configured to deposit the coated food product vertically above an infeed end of the selective compression assembly with a trajectory.

Abstract: An process for cooking bacon includes the steps of continuously feeding bacon strips in three or more rows to an inlet of a spiral cooking oven, moving the bacon strips along a spiral path inside the spiral oven, applying a cooking fluid into the spiral oven and through the spiral path, and cooking the bacon strips in the spiral oven to a yield percentage having a mean bandwidth variation not greater than 4.5%. A conveyor belt having variable weaving includes belt openings that are initially larger through an inner side of the belt than through an outer side of the belt, when the belt is straight. When the belt collapses into the spiral configuration, the openings adjust so that the areal size of the openings is similar on both lateral sides of the belt, resulting in more even distribution of cooking fluid and more uniform cooking.

Abstract: An improved continuous process for cooking bacon includes the steps of continuously feeding bacon strips in three or more rows to an inlet of a spiral cooking oven, moving the bacon strips along a spiral path inside the spiral oven, applying a cooking fluid into the spiral oven and through the spiral path, and cooking the bacon strips in the spiral oven to a yield percentage having a mean bandwidth variation not greater than 4.5%. A conveyor belt having variable weaving includes belt openings that are initially larger through an inner side of the belt than through an outer side of the belt, when the belt is straight. When the belt collapses into the spiral configuration, the openings adjust so that the areal size of the openings is similar on both lateral sides of the belt, resulting in more even distribution of cooking fluid and more uniform cooking. By cooking the bacon more uniformly, the product yield can be increased significantly.