Abstract: A method and apparatus for pan roasting a mass of green coffee beans at rest by heat conduction from the pan bottom to the beans mass. A glass cover and smoke filter closes the roasting chamber. A radial blower operates at slow speed to draw ambient air and vacate smoke from the chamber to permit visual monitoring of roasting beans. Periodically, the fan can operate a high speed for a short time to mix or swirl the bean mass without substantial cooling them. The blower can sequence through high and low speed cycles until roasting completes and heating ceases. A high speed cool down phase removes remaining chaff, smoke, and quick cools the beans to preserve freshness. Electric power drives the blower and resistant heating element. The system enables the operator to use appearance, sound, smell, and time to determine roasting completeness.

Abstract: A food processor appliance includes various types of adaptors for permitting both liquid and solid food ingredients to be separately or concurrently fed into the appliance for processing therein, or for adapting the appliance particularly for processing long, slim food articles, such as carrots, cucumbers, etc. Another described feature is particularly useful for juicer-type appliances, and includes a base for supporting a juice-receiver receptacle, which base includes a retractable tray for catching drippings when the receptacle is not in place.

Abstract: The invention is directed toward a method and system to provide a commercial accelerated drying process for pistachios that mimics the natural dehydration process under the sun by controlling the maximum temperature and moisture content of the pistachios during drying, producing nuts with sun-dried organoleptic characteristics. Embodiments of the invention reduce the moisture content of pistachio nuts with a heated airflow in a temperature controlled environment using any commercial nut drying system. Using the methods described herein, pistachios can be produced with sun-dried flavors characteristics in a controlled environment free of dependence on weather conditions.

Abstract: A process for producing precooked bacon slices comprising the steps of (a) conveying bacon slices through a spiral oven, (b) indirectly cooking the bacon slices in the spiral oven using a cooking medium which is circulated within the oven at a low rate sufficient to prevent the bacon slices from being displaced on the conveyor, and (c) adding steam to the cooking medium as necessary to at least reduce the percentage or substantially eliminate the presence of air in the cooking medium.

Abstract: The water holding capacity of meat is improved by agitating the meat at an elevated temperature with the processing solution and by maintaining the elevated temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat.

Abstract: The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method.

Abstract: A system and method are provided for flaking grains. The system and method provide for an automated system to minimize manual intervention, yet optimize a steam flaking process. A calibration technique may be included to assist in automatic adjustment of system parameters to account for less than optimal operating conditions. Control of the system may occur from a remote location wherein a user is provided an interface, and a user's computer communicates with an industrial controller such as a PLC, through the Internet or a private network. The PLC is typically located at the site where the grain is to be processed. The PLC may receive various system inputs and generate system control outputs in accordance with programs installed on the PLC, or through some selected manual intervention as controlled by the user at the remote location.

Abstract: A method of forming glazed, bluish-green pickles. Sugar, water and cider vinegar are mixed together and boiled to form a mixture. At this point of time green food coloring is added to the mixture and stirred in vigorously. After the green food coloring is added to the mixture pickles are added to the mixture wherein the pickles absorb the mixture. By absorbing the mixture the pickles have a bluish-green glaze to make them aesthetically pleasing and additionally sweeter, thus making the pickles better tasting.

Abstract: A method and system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system incorporates mixing devices in a housing through which the input streams are forced. The mixing devices provide high shear mixing and blending, and in some cases maceration and salt infusion for rapid protein extraction.

Abstract: An automated process control system for conveyorized bakery ovens comprises measuring the moisture level within the oven; measuring the rate of flow of fuel into the oven; measuring the moisture level of bakery products exiting the oven; measuring the color and geometry of bakery products exiting the oven; and regulating the volumetric flow of exhaust gases through the exhaust ductwork of the oven in accordance with the foregoing measurements.

Abstract: A proof and pan template system and related methods of use for consistently preparing proofed, baked products from unproofed dough units. The proof and pan template system can comprise at least one positioning template and a proofing template for verifying the arrangement and positioning of unproofed dough units on a baking pan prior to proofing. The positioning template can interface with the baking pan such that unproofed dough units can be placed and stretched appropriately prior to proofing. The measuring template can include a plurality of sides, wherein each side performs an independent measurement verifying the placement of the unproofed dough units. Following proofing, a proof height of the now proofed dough units can be confined with a proof area defined on the measuring template.

Abstract: A method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature/low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject defects that result in high levels of acrylamide.

Abstract: An apparatus for producing a bread product including: an input means for entering product variables; a processor for determining a production schedule for producing product; a thawer for thawing or partially thawing substantially planar frozen dough pieces; a moulder for working the thawed or partially thawed dough in accordance with predetermined process steps; and an oven for baking the product; the processor controlling or instructing an operator to control the operation of the thawer, shaper and oven.

Abstract: A flexible automatic broiler and method of use for variable batch cooking for particular use in quick serve and fast food service restaurants. The automatic cooking devices include a conveyorized cooking surface for alignment and discharge of food products, an altering/pulsating infrared energy radiation heat sources, and a control system. The arrangement and method facilitate a combination of batch preparation and made-to-order assembly of fast-food sandwiches.

Abstract: Processing food with a laser. In one embodiment, the system includes a laser that creates holes in a food item with an output beam, and includes a post processing module that enables a substance to pass through the holes. The substance may include a flavoring, a vitamin, a medicine, a gas, steam, and the like. The holes facilitate cooking, cleaning, flavorizing, medicating, off-gassing, eating, or the like. The laser system may also perforate or score a food item shell to ease cracking and access to interior material. The system may also include one or more mirrors, focus heads, delivery optics, beam scanners, or the like, to control output beam characteristics, such as focus and positioning. In another embodiment, a dynamic control system may add computerized-feedback and control to the laser system. A position system may also control a position, orientation, or other characteristic of a food target.

Abstract: Custom food product methods and apparatus are provided that allow customers to participate in the preparation of food products as a part of the dining experience. A method of preparing a custom food product under the direction of a customer includes placing a customer-selected substrate on a scale of custom food product preparation table, placing customer-selected ingredients on the substrate in customer-selected amounts and customer-selected areas, and calculating and displaying the cost of the custom food product to the customer as the customer-selected ingredients are placed on the substrate. Each ingredient is assigned a cost per unit of weight and, as the ingredients are utilized, the cost of the food product is calculated and displayed via a display associated with the table. A customer may be provided with a record of the ingredients of the custom food product and may include an image and/or name of the custom food product.

Abstract: A cooking apparatus and method of displaying caloric information, capable of calculating fat removed by cooking in terms of caloric value, and displaying the removed caloric value information to a user. The cooking apparatus includes a main body having a cooking chamber and a display unit, a dripping tray placed in the cooking chamber to collects fat discharged from the food during a cooking operation of the cooking apparatus, at least one weight sensor detecting the weight of the dripping tray, and a controller calculating the weight of fat collected in the dripping tray, the weight of which is detected by the weight sensor for the dripping tray, in terms of caloric value, and displaying the calculated result on the display unit.

Abstract: Capsules made of gellan gum and a polyvalent salt and having various flavors and colors are provided in a flexible gelatin and carragheenan gel, of which the appearance differs from that of ordinary gelatin, by suspending the capsules having various flavors and colors in a gel medium by adjusting the process variables and formulation to prevent color and flavor migration into the gel medium.

Abstract: An electric baking oven includes an open mesh vertically oriented baking basket to hold food while the food is baked in air by a programmed combination of radiant and convective and conductive energy transfer. An electrical programming control controls the energy from vertically oriented toaster heating elements located juxtaposed to the large vertical faces of the basket and from at least one elongated heating member located below the vertical baking basket with the axis of the elongated heating member oriented nominally horizontal and parallel to the longer horizontal axis of the vertically oriented baking basket.

Abstract: An apparatus and method of roasting foodstuff such as coffee beans employ a roasting chamber for roasting the beans. An air circulation system operatively coupled with the chamber flows heated air over the beans and thereby roasts the beans, and an air cleaning arrangement is operatively coupled with the air circulation system and located downstream of the chamber for removing substantially all particulates, smoke and volatiles entrained in the used air as it flows through the container and into the air cleaning arrangement to provide substantially pollutant-free used air. The circulation system uses atmospheric air and heats, cleans and cools it within as little as ¼ second. Sensors and a electronic controller are provided to monitor various parameters in the roasting apparatus and control the roasting characteristics. The darkness and/or color of the beans during roasting is monitored to ensure proper roasting.

Abstract: The invention relates to a feed for aquatic organisms that comprises Artemia nauplii and to a method for producing such feed. To enable the feed to be stored for a long time, the feed is contained in a hermetically sealed packaging and the nauplii are subjected to a physical sterilisation treatment such as a heat treatment and an irradiation treatment. Prior to the sterilisation treatment, the nauplii are preferably blanched. A large amount of the nauplii were kept physically intact and they had a good buoyancy.

Abstract: An apparatus and a method automatically cook food, for example, a hulled grain such as buckwheat, thereby conveniently providing the uniform and optimal cooking quality of the food to a user. The cooking apparatus includes a cooking cavity that contains food to be cooked and water therein, and a heating unit that heats the food and the water. The cooking apparatus further includes a control unit operated in such a way as to heat the food and the water at a preset initial output of the heating unit, first to reduce the output of the heating unit to a first reduced output and allow the heated high temperature water to be absorbed into the food after a first preset time has elapsed, and second, to reduce the output of the heating unit to a second reduced output and cook an inside of the food using the high temperature water absorbed into the food after the water has simmered.

Abstract: A conveyor oven having a heating chamber and an oven chamber. A conveyor is disposed in the oven chamber to convey food products between an entry port and an exit port. An air impingement assembly is disposed to provide jets of impingement air toward the food product. A fan blower, a heater and a moisture delivery device are arranged to provide heat and moisture to an airflow to the air impingement assembly so that the jets of air are heated and laden with moisture and provide as a blanket-like mixture of air and moisture at the surface of the food product.

Abstract: A method and system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system incorporates mixing devices in a housing through which the input streams are forced. The mixing devices provide high shear mixing and blending, and in some cases maceration and salt infusion for rapid protein extraction.

Abstract: A method for managing a cooking process in a cooking chamber according to a cooking program with one cooking process probe inserted at least partially into a product to be cooked in the cooking chamber for the detection of at least two temperature values by at least two temperature sensors, includes a determination by the cooking process probe of temperature curves of a surface temperature T0 of the product to be cooked, a core temperature KT of the product to be cooked, and/or a cooking chamber temperature. The method includes detection of a faulty insertion of the cooking process probe external to the product to be cooked by using recorded temperature curves, generation of at least one acoustic and/or optical warning signal, changing to an emergency program at least at such a time as the cooking process probe is arranged in the cooking chamber, and aborting the cooking program at least at such a time as the cooking process probe is arranged outside of the cooking chamber.

Abstract: The present invention refers to a method of treating and preparing food in a cooking device, in which a plurality of cooking parameters can be set, wherein the cooking process is carried out by means of an adjustable cooking program, wherein the setting of the cooking parameters is carried out by an input device. By means of the input device a point in an at least two-dimensional map is controlled by the operator of the cooking device, in which at least two cooking parameters are defined, and the adjusted point is implemented into the cooking program as part of the cooking process. The present invention also comprises a control panel for a cooking device, in particular for a steam cooking device and a cooking device equipped with this control panel.

Abstract: A method and apparatus for preparing cooked particulate meat products, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixing with dry cure and water to form a raw meat mixture, cooled and stored. The raw meat mixture is then diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.

Abstract: A rotisserie oven comprising a central heating section having a vertical orientation and dividing the cooking space into two equal, independent, and evenly heated roasting chambers; at least two rotisserie rods each driven by a motor; at least two removable basting troughs positioned above the rotisserie rods; at least two drip collection pans positioned below the rotisserie rods; an ash drawer positioned below the central heating section; and a control panel. By inserting a basting fluid in the basting trough, the roasting meat is automatically basted with the dripping basting fluid. The excess basting fluid and the meat juices is collected and can easily be recycled during the roasting process. By providing parts that are removable and have a simple mechanical design, cleaning and maintenance can be kept at a minimum. Mounting the rotisserie oven on top of a cabinet results in added convenience, accessibility, and flexibility.

Abstract: Frying apparatus for frying food, such as French fries, vegetables, bakery goods, meat fish, poultry and the like, in a heated fluid contained in a fry pot. The fluid is heated by a combustion burner that has a heat exchanger removably disposed in the heating fluid. When removed from the fluid, the heat exchanger and the fry pot can be easily cleaned. The air and/or gas is injected into the combustion chamber so as to provide an air gas ratio that supports clean combustion. A control monitors various temperatures and other parameters at various locations of the frying apparatus to control the efficiency of the frying apparatus to approximate a predetermined efficiency by altering the air/gas ratio.

Abstract: A smoker oven that includes a housing having an internal cavity having a top portion, a mid-portion, and a lower portion. The internal cavity houses a support frame that has at least one generally horizontal support surface for supporting and rotating a jerky rack. The jerky rack holds food items in sheet form, such as strips of jerky, at an angle to the horizontal support surface, so that upon rotation of the jerky rack the food items in sheet form cause an agitation and motion of the air within the cavity to produce even heating of the food items and cause fluids released by the food item to flow off of the food item.

Abstract: A method for controlling a rice cooking operation in a microwave oven including setting up at least one rice cooking operation in the microwave oven based upon the amount of rice and water mixture; heating the rice and the water in a cooking chamber using a magnetron; computing the amount of the rice and the water by measuring a vapor concentration within the cooking chamber; and cooking the rice according to a cooking operation corresponding to the computed amount of rice and water. Further, the present invention provides a microwave oven having at least one rice cooking operation and a method of controlling the same, in which rice is cooked by automatically sensing the amount of rice and water content using the method.

Abstract: Aroma generating apparatus and method is provided in a cooking apparatus having a main body formed with a cooking compartment and a cooker driver to cook a food within the cooking compartment. The aroma generating apparatus includes an aroma diffuser diffusing at least one food aroma corresponding to a cooking menu or an aroma to remove the food aroma, a keyboard providing a selection of the cooking menu, and a control part controlling the aroma generator so as to produce the food aroma or the deodorizer corresponding to the cooking menu selected by a user and release the food aroma or the deodorizer inside or outside the cooking apparatus.

Abstract: A multi-tier rotary grill for grilling and heating food items such as hot dogs, sausages, metts and similar food items. The rotary grill includes heated rollers that are arranged in vertically spaced apart roller tiers. The rollers in the multiple roller tiers lie in common respective planes that are substantially parallel to each other and may slope upwardly from a front to a back of the rotary grill.

Abstract: An electrical cooking appliance has at least one cooktop with cooking zones becoming hot in a switched-on state, an optical residual heat indicator indicating hot cooking zones when line voltage is applied to the cooking appliance, a counter system switching off the residual heat indicator with a time delay after the switching-off of the cooking appliance connected to line voltage occurs, and a line voltage detector for detecting a presence of the line voltage at the cooking appliance. Information is stored in a memory of the counter system as long as a counter reading is greater than zero, and, after a line voltage interruption, the residual heat indicator remains activated for a certain period of time, in dependence on the inquired memory content, if the information in the memory indicates a counter value greater than zero.

Abstract: The present invention is directed to an improved cooking appliance, method of use and the product cooked in accordance with the invention. The invention includes a computerized controller for use with a cooking appliance, such as a deep-fat fryer. The invention employs a series of diagnostics in order to implement cooking compensations that insure consistent, well-cooked food in an industrial setting. The invention thus addresses various factors that can significantly affect the preparation of foods in a fryer, oven or the like. The invention accounts for variations in: cook time initiation; oil temperature stratification; batch size and unit size; cooking oil life; and cooking appliance performance.

Abstract: The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the agitation temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat. The heating or agitation at the elevated temperature can be carried out in one vessel while the subsequent cooling is carried out in at least one second vessel.

Abstract: A cooking control method and a cooking control system for a food extruder used for producing direct-puffed snacks includes a material supply mechanism, a hydration mechanism, a processing mechanism including an extruder, and a control computer. The control computer determines a specific power consumption value from the electric energy consumed by the extruder and the supplied amount of the dough material, at the time of producing snacks having excellent quality, to designate this value as a reference value, compares this reference value of the specific power consumption value with the actual specific power consumption value, and when the difference is small, controls the number of revolutions of the extruder, and when the difference is large, controls not only the number of revolutions of the extruder, but also the amount of water added and the feed amount of materials, to thereby stabilize the snack quality.

Abstract: In a method of controlling a cooking process, at least two temperature values are picked up by a cooking process sensor which is adapted to be stuck at least partly into food to be cooked. Specific parameters of cooking food and/or cooking utensils are determined via the thermo kinetics of the temperature values registered, and the specific cooking food and/or cooking utensil parameters determined are utilized for controlling the cooking process. The invention likewise relates to a cooking process sensor for use with the method according to the invention.

Abstract: The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the agitation temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat. The heating or agitation at the elevated temperature can be carried out in one vessel while the subsequent cooling is carried out in at least one second vessel.

Abstract: Apparatus and methods for popping popcorn comprise a heated kettle which is controlled and monitored according to the temperature of the kettle. The kettle is initially heated to a start cook temperature and a buzzer and light alert an operator to add uncooked popcorn and oil to the kettle which lowers the temperature of the kettle below a predetermined start temperature and initiates a cooking cycle. An oil pump system is enabled at the initiation of the cooking cycle for adding oil to the kettle. As the popcorn and oil cook, the kettle temperature increases and passes through a predetermined dump temperature and the kettle automatically tilts and dumps the cooked popcorn. After the dump, the kettle temperature increases to the start cook temperature again and the buzzer and light are activated to alert the operator to add another batch of ingredients for consecutive batches of popcorn.

Abstract: An environmental condition sensing device arrangement and method for sensing an environmental condition are provided. A device case which is water-tight and/or air-tight is provided for sensing such condition. In addition, a sensing device configured to sense an environmental condition, a transmitter being operatively connected to the sensing device, and a power source supplying power to the sensing device and the transmitter are also provided. The sensing device, the transmitter and the power source are disposed within the device case.

Abstract: A smoker oven that includes a housing having an internal cavity having a top portion, a mid-portion, and a lower portion. The internal cavity houses a support frame that has at least one generally horizontal support surface for supporting a jerky rack, the support frame being suspended from the top portion of the housing. A heater and a smoke source, positioned immediately over the heater are located in the lower portion of the internal cavity, so that an amount of smoke released in the lower portion is allowed to rise to the support frame to expose the support surface of the support frame to the amount of smoke as a filter is used to remove the smoke form the top portion.

Abstract: A controllable electric toasting apparatus primarily for use in the home permits power to be safely disconnected when items become jammed inside. In addition, a carriage assembly inside the toasting apparatus can be raised during a toasting cycle so that the items can be viewed without interrupting the toasting cycle. Also, if an item is smaller than usual and placed in the toasting apparatus, the carriage assembly can be raised beyond its initial raised position to allow convenient removal of the small item.

Abstract: An atmospheric steamer includes a steam chamber defined at least in part by a housing, and a water retaining area having at least one associated heating element for heating the water to generate steam. A vent opening is provided through the housing. A steam diverting baffle may be positioned around the vent opening to define a passage which leads to the vent opening. A sensor may be positioned along a vent path from the vent opening for sensing passage of steam along the vent path.

Abstract: A dual-voltage, energy saving, electric pressure cooker is designed with a thermally insulated cooking pot, spaced-apart support members on the bottom of the pot to prevent food from sticking to the bottom, a unique, hinged, sauce-pan style handle for sealing and unsealing the pot using one hand, a built-in modem that supports the remote operation of manual or preprogrammed cooking controls by telephone or computer. The energy saving is accomplished in a two-mode pressure cooking process. Cooking mode one is active heating or steaming for a short, but controlled period of time, as the liquid inside the pot reaches a temperature of approximately 120° C. (250° F.). Heating is then discontinued and foodstuffs are subsequently cooked to perfection in a second cooking mode wherein latent heat from the first cooking mode completes the cooking process without additional heat being added.

Abstract: The invention relates to a method for separating and delivering, orderly positioned, stiff folded baked products, such as taco shells, from a first conveyor (1), the baked products on said first conveyor resting on carrier means (6), which are preferably adapted to the shape of the baked products, a relative motion being imparted to the respective baked products (12) in relation to the associated carrier means (6) by a separating means (13) being brought into contact with the baked product, preferably from below, to separate the baked product from the carrier means before it is delivered to a delivery station. According to the invention, the respective baked products (12) are separated from the associated carrier means (6) by the baked product being caused to slide, during its transport motion (7), towards a surface portion (14) of the separating means (13), which surface portion is inclined relative to the transport motion of the carrier means.

Abstract: Apparatus and methods for popping popcorn comprise a heated kettle which is controlled and monitored according to the temperature of the kettle. The kettle is initially heated to a start cook temperature and a buzzer and light alert an operator to add uncooked popcorn and oil to the kettle which lowers the temperature of the kettle below a predetermined start temperature and initiates a cooking cycle. An oil pump system is enabled at the initiation of the cooking cycle for adding oil to the kettle. As the popcorn and oil cook, the kettle temperature increases and passes through a predetermined dump temperature and the kettle automatically tilts and dumps the cooked popcorn. After the dump, the kettle temperature increases to the start cook temperature again and the buzzer and light are activated to alert the operator to add another batch of ingredients for consecutive batches of popcorn.

Abstract: The invention relates to a product and process for blanching or cooking food strands wherein the food strand is conveyed through a blanching tank on a conveyor immersed within the tank, wherein the conveyor includes bearing members for allowing the food strand to hang on a plurality of suspenders of the conveyor while forming a plurality of free suspended loops between each adjacent bearing member when operatively arranged to hang the strand.

Abstract: The invention relates to a device (1) for producing bakery products (2). It has an oven (4) closed off by a door (5) and a heating device (7) which heats the oven (4). A delivery device (10,31) is also provided for a fluid (11), along with a discharge element (12) arranged in the oven (4), a storage container (22) and a conveyor device (20) for the fluid (11). A sensor (8, 9) is arranged in the oven (4) for detecting at least one actual value for a temperature in the oven (4) and which is connected to a control device (16). The latter is also connected to the heating device (7), the delivery device (10,31) for the fluid (11) and an energy source (21). At least one other sensor (8, 9) is provided in the oven (4) for detecting an actual value of the humidity and is connected, along with a clock timer (30), to the control device (16).

Abstract: The present invention comprises a batch sterilization system, a controller for use in the batch sterilization system, and a method performed by the controller. The system, controller, and method are used to administer and provide on-line correction of a batch sterilization process performed on a batch of containers. The controller compiles an actual retort time-temperature profile during the batch sterilization process from the actual retort temperatures sensed by a sensor. While this is occurring, the controller controls a batch sterilizer so as to administer an initial portion of the batch sterilization process before a temperature deviation has begun according to a scheduled time-temperature profile. This temperature deviation is between the actual retort time-temperature profile and the scheduled processing time-temperature profile.