Abstract: An apparatus and method are disclosed for maintaining the crispness and sensory appeal of fried food products after they are fried, but before they are served. The invention contemplates that freshly fried food products are positioned in a product holding area which is at least partially defined by a foraminous surface, such as a perforated plate, upon which the food products are placed. The food products are subjected to forced hot air circulation provided by a suitable blower and heating arrangement so that hot air circulates about the food products to evaporate moisture from their surfaces which migrates from their moist interiors, this moisture migration otherwise tending to render the food products undesirably uncrispy or soggy within a relatively short time. The present invention is particularly suited for use in the food service industry since a consistently high quality product can be served, with desired flexibility provided in the preparation of the product.

Abstract: An isothermal cryogenic freezer tunnel for supplying cryogenic gas to the food to be frozen at a temperature which is substantially uniform along a major portion of the length of the freezer tunnel. The freezer tunnel is equipped with an overhead duct having downwardly-directing flow apertures. A foraminous conveyor is located below the duct for accommodating the conveyorized passage of food through the tunnel. Spray nozzle means are mounted in the tunnel adjacent the inlet of the duct for ejecting cryogenic gas into the tunnel. The tunnel further includes fans positioned in vertical alignment with the flow apertures for propelling the gas through the duct onto the conveyorized food where the gas at a substantially constant temperature, blankets, impinges and freezes the food.

Abstract: A continuous method for enhancing the pick-up of marinade by poultry, such as chicken. Cut chicken pieces are introduced into a continuous conveyor assembly in which marinade liqud is maintained at a predetermined level. The chicken pieces are conveyed longitudinally of the conveyor and are repeatedly lifted up out of the marinade and are dropped back into the marinade, optimally between 40 and 90 times. A continuous marinating apparatus is disclosed having an elongate screw conveyor for carrying chicken pieces longitudinally of a vessel in which the conveyor is positioned. The screw conveyor has a plurality of vanes between adjacent pairs of screw conveyor flights for lifting the chicken pieces and for allowing the chicken pieces to drop back into the liquid in the trough. Discharge vanes at the end of the screw conveyor scoop up the chicken pieces and convey them upwardly to a discharge station for discharge outwardly of the trough.