Abstract: A dual-piston pump or similar material handling device includes a hopper assembly for storing material that is to be delivered to the device, and a transfer assembly between the hopper assembly and the frame of the device. The hopper assembly is supported for pivotal movement about a horizontal axis between a use position and a cleaning position, and the transfer assembly is supported for axial movement along a vertical axis and for pivotal movement about the axis so that it too may be moved to a cleaning position exposing the material handling device for cleaning.

Abstract: Improved apparatus (10) for the handling and packing of meat emulsion products is provided which eliminates the problem of "swirl" in such products, i.e., the undesirable appearance of red meat particles in a circular or spiral pattern. The apparatus (10) preferably includes a piston-type food pump (12) equipped with a vacuumizer (24), and a downstream emulsified product sizer (14). A conveying tube (16) operatively couples the pump (12) and sizer (14). The assembly (16) is in the form of an elongated tube (36) having a plurality of axially spaced apart, flow-disrupting disk sets (48) therein. Each disk set (48) has an apertured disk (50) and a downstream, smaller diameter, imperforate disk (56).

Abstract: An improved method and apparatus is provided for the crust-freezing and slicing of comminuted meat products in order to produce patties, all without the use of conventional casings and freeze/temper cycles. The preferred method involves supplying an elongated, preformed body (60a, 160a) of substantially uncooked, peripherally unrestrained comminuted meat, typically through use of a pumping device (12, 112) and an associated delivery horn (18, 118). The preformed meat bodies are then subjected to a cryogenic freezing operation in order to form a continuous circumscribing peripheral frozen crust (62) and a non-frozen central section (64) in each body (60a, 160a). The crust frozen bodies (60a, 160a) are suitable for direct slicing to yield the desired patties. Handling of the bodies (160a) can be accomplished by direct immersion of a meat stream (160) in a cryogenic fluid (125a) in a freezer (122), followed by a downstream severing and patty formation.

Abstract: An apparatus for shaping a flowable product such as meat is provided which includes a main body or structure having a plurality of forming passageways extending therethrough. An inlet gate and an opposing outlet gate are positioned at opposite ends of the passageways. The inlet gate side of the body is adapted for coupling to a source of meat for delivery of the meat under pressure through the inlet gate of the body. Means is also provided for selectively and sequentially shifting the inlet gate and the outlet gate between open and closed positions. The passageways include means for adjusting the flow of meat therethrough. In operation, the meat product is forced under pressure from the meat source toward and through the main body, while the endmost gates are sequentially operated so that, in cooperation with the adjustment means provided in each passageway, a uniform meat product with squared ends is produced.

Abstract: A meat emulsification apparatus and method are provided which allow for in-line emulsification of meat materials without an intermediate conveyor belt or stuffing pump between an emulsifier and casing means and which prevent contact between ambient air and meat materials and products. The preferred apparatus includes a piston-type meat pump for supplying and deaerating meat material; an emulsifier for emulsifying the meat material to produce a meat emulsion; product casing equipment; an imperforate conduit directly operably coupling the emulsifier with the casing equipment while preventing ambient-air contact with the emulsion; and an accumulator operably coupled with the emulsifier and the casing equipment for accumulating and discharging emulsion. In addition, water is advantageously injected into the deaerated meat conduit upstream of the emulsifier.

Abstract: An improved method and apparatus for the continuous vacuum grinding of meat or other products is provided which permits continuous deaeration and grinding so as to materially enhance the organoleptic properties of final meat products such as sausages and the like. Broadly speaking, the apparatus of the invention includes a pumping apparatus together with a grinder and a closed conduit coupling the pump and grinder; deaeration apparatus is also provided which serves to evacuate the meat products prior to grinding, and the latter are maintained in that condition throughout the grinding operation. In preferred forms, use is made of a reciprocating piston-type pump together with remote, separately powered grinding apparatus. In this form of the invention, deaeration is accomplished by means of apertured pistons within the pumping unit which are operatively coupled to a vacuum pump or other suitable evacuating device.

Abstract: An improved heating, packaging and sterilization system for pumpable particulate food product (e.g., soups, stews, fruits) is provided which makes use of an upstream pump and an automated packaging chamber maintained at superatmospheric pressure to achieve precise processing control without deleterious overcooking or flashing of the food product. The upstream pump is coupled to the chamber via a constant diameter conduit, and the open delivery end of the latter is in direct communication with the pressurized interior of the packaging chamber; in this way the easily controllable chamber pressure provides back pressure within the product conduit, so that a substantially uniform decreasing pressure gradient and essentially plug product flow are established throughout the length of the conduit from the pump to the chamber. Moreover, the chamber pressure is of sufficient magnitude to prevent flashing throughout the system.

Abstract: A partially dehydrated food product, especially sliced bacon, that results in improved cooked yield and reduced shrinkage is prepared by subjecting the product to hydration with a curing solution and then to vacuum dehydration conditions to partially, but not totally, reduce the moisture content without substantially affecting the other food components.