Abstract: A method for preparing a food product to be cooked or reheated in a thermal oven, wherein the food is placed in a container made of a single peeled-wood blank that is folded and assembled at the folded side walls thereof. A tray particularly suitable for use in the method is also disclosed.

Abstract: A barbecue grill apparatus is provided for cooking food items, including a housing having a housing bottom wall and a housing side wall, an upright grill support member extending centrally within the housing, and at least two food supporting grid sections mounted one above the other on the grill support member, at least one of the food supporting grid sections being mounted rotatably relative to the other food supporting grid section, so that one of the grid sections is rotatable to a position underneath another of the food supporting grid sections. The apparatus preferably additionally includes a fuel supporting grid mounted to the grill support member below the at least two food supporting grid sections and spaced above the housing bottom wall.

Abstract: A method of cooking food comprising the steps of a) i) measuring the mass of the food and placing the mass in a first receptacle (10) forming a container; or ii) placing the food in a first receptacle and measuring the combined mass of the food plus the first receptacle; or iii) measuring the mass of the food; b) placing the food, optionally together with the first receptacle of step a) in a second receptacle (16); c) raising a liquid such as water to a predetermined temperature, and in particular boiling temperature; d) as a function of a pre-established relationship between the mass of the food, or between the combined mass of the food plus the first receptacle, and the desired mean cooking temperature, determining a quantity of the water at predetermined temperature; e) placing the quantity of water inside the second receptacle, in thermal contact with the first receptacle; and f) cooking the food for a predetermined length of time, wherein the food is cooked by heat transfer between the water, the first r

Abstract: A staged rotisserie for cooking poultry includes a housing having an inlet end and an outlet end and a plurality of discrete heating stations spaced within the housing between the inlet end and the outlet end. A plurality of poultry spits are moved through the housing, each spit supporting a poultry thereon. An admission mechanism is provided for controlling admission of spits into the housing. An advancement and driving mechanism advances the spits through the housing in sequential fashion and drives the spits in rotation within the housing, and is operative to ensure that each spit resides within the housing for a pre-determined length of time to ensure that the poultry is properly cooked, thereby avoiding undercooking and overcooking.

Abstract: A device for grilling small pieces of food is described which is a basket made of a perforated metal. The device fits inside of conventional grills even when the lid of the grill is closed and can be easily removed for shaking and turning over of the small pieces of food without their falling out. The basket has upper and lower portions each with two outwardly extending flaps. When the upper portion is placed over the lower portion the flaps interface so that the basket may be easily shaken or turned over. Furthermore, when the upper portion is placed inside the lower portion stacking during shipping and storage is facilitated.

Abstract: A process is disclosed for baking cakes in which a baking frame is placed on the oven grating. The space delimited by the baking frame and the oven grating is filled with cake dough and the cake is baked therein.

Abstract: Process and apparatus for the production of confectionary mass from the components of milk proteins, sugar, glucose, fat and water. The components are homogenized in a closed tank under controlled pressure and temperature and are transferred from the closed tank to a scraped surface rotor cooker at a pressure between 0.2 and 0.9 bar absolute. The components are retained in the cooker for a period of 4 to 10 seconds, then transferred from the cooker to an evaporation chamber that is in open connection with the cooker and that is at a pressure of 0.2 to 0.9 bar absolute. Steam from the evaporation chamber is condensed in a condenser connected to a vacuum chamber. The product is withdrawn from the vacuum chamber at a temperature below 100.degree. C. When little or no Maillard reaction is desired, the closed tank is maintained at a pressure no more than 1 bar absolute at a temperature between 40.degree. C. and 90.degree. C.

Abstract: A simple apparatus for molding and baking food particles into edible unified products comprises a heated stationary ring, a heated bottom plate, fitted in the ring and movable up and down therein, and a heated top plate that can be alternately brought down on, and lifted off, the ring. By placing a measured quantity of food particles on the bottom plate and bringing the top plate down in pressing contact with the ring, the food particles are compressed for a selected baking period. The top plate is then raised away from the ring, the bottom plate is pushed up so that its top face is flush with, or above, the top of the ring, and the resulting unified product is readily removed from the bottom plate.

Abstract: A roasting system includes a roasting chamber having an air infeed vent for receiving air and a flue for directing exhaust air from the roasting chamber. An air reconditioning system coupled between the air infeed vent and the flue eliminates the need for external venting. The air reconditioning system includes a heater for heating the air received in the roasting chamber through the infeed vent and an air filtering system. A fan draws the exhaust air from the roasting chamber, passes the exhaust air through the air filtering system and past the heater and then recirculates the filtered and reheated air back into the roasting chamber. Continuously filtering recirculated air allows the roasting system to be placed in retail coffee shops without requiring external ventilation or producing objectionable odors.

Abstract: Dry whole wheat grains are prepared for eating by preheating water to a temperature above a predetermined cooking temperature for said grains, adding a given weight of grains at ambient temperature to the preheated water to lower the temperature thereof to the cooking temperature, maintaining the water at the cooking temperature and cooking the grains at the cooking temperature for a period of time which provides for the weight of the grains to increase by from about 37.6% to about 64.1%, and then immediately cooling the cooked grains to preclude further cooking thereof.

Abstract: An apparatus is disclosed having a plurality of elongated plates arranged to form elongated shelves to cook food items and additional plates arranged as troughs to hold the cooked food items for sale, each plate has a through bore connected to form a continuous passageway. A heat absorbing fluid at a constant temperature is circulated through the passageway of each plate to thereby heat the food items.

Abstract: A dry raw cereal material having a starch fraction is fed into the inlet (38) of a twin screw preconditioning unit (10). The dry material is rapidly advanced and mixed in the first two zones (31, 32) and conveyed into a third zone (33). Water is introduced by ducts (42) and is admixed with the dry material to form a well mixed wetted cereal material. The screws (14, 16) include blank segments (14c, 16c) having radially extending pins (40) to create a material plug in the barrel (30) of the preconditioning unit (10). Steam is added to the wetted material in the next zone (34) to form a heated wetted cereal material which is worked in the fourth zone (34) to form a heated precooked non-continuous cereal compacted dough material which is generally maintained below its gelatinization point.

Abstract: An improved process for cooking foodstuffs, e.g. french fried potatoes from a cold initial state, in a hot air oven with a steam phase and a roasting phase, includes the following steps: preheating a refining chamber to a predetermined temperature, introducing the foodstuff to be cooked into a basket mounted for rotation within the refining chamber, switching on a basket-rotating drive, switching on a hot air fan, reheating the refining chamber, refining the foodstuff in the refining chamber, part of the water contained in the foodstuff passing into the ambient atmosphere within the refining chamber, thereby creating an atmosphere of increased moisture (steam phase), replacing the moist atmosphere with relatively drier hot air, thereby beginning a roasting phase, and switching off the heating, fan, and basket-rotating drive when cooking is completed.

Abstract: The present invention relates to the flavoring of various foods and comprises a rod, materials disposed along an outer surface portion of the rod for flavoring the food item, and a binder for releasably retaining the flavoring materials in position on the outer surface portion of the rod during preparation of the food item. In one preferred embodiment of the present invention, the flavoring materials are releasably bound to the outer surface of the rod by a binder consisting essentially of partially hydrogenated cotton seed oil, partially hydrogenated soybean oil and soybean lecithin. In a further embodiment of the invention, a protective sheath is provided that covers the rod during insertion into the food item.

Abstract: A method for producing a dough product from starch containing ingredients of cellular structure, to obtain a product containing at least 50 percent starch material. This method comprises extruding the ingredients by passing them through an extruder of a predetermined inner barrel diameter. Within this barrel, an extruder rotor of predetermined outer diameter is accommodated to exert a mixing, kneading and heating effect onto the ingredients and to form a substantially homogeneous mass. This mass is then discharged and distributed from the extruder under predetermined pressure into a straight heated tube of an inner cross-section larger than the outer diameter of the screw(s). In this way, a plug flow of the mass through the heated tube is established to cook the mass at a predetermined temperature and for a predetermined period. Finally, the mass is formed at the end of the tube into a desired shape, but maintains mostly its cellular structure at least in part.

Abstract: A rotary broiler assembly includes a rotisserie structure rotatable about a fixed axis. The rotisserie structure has a holding device radially spaced from the axis for holding a food item such as chicken thereon. When the rotisserie structure is rotated, the holding device revolves in an orbital fashion about the axis to define a path of orbital movement. A heat source is positioned within the path of orbital movement so that rotation of the rotisserie structure causes the food item to revolve about the heat source to thereby cook the food item.

Abstract: A method pertaining to the baking of products (B) in a baking oven (1) in which the products are supported by at least one rotary oven trolley (17) comprises rotating the trolley through a number of revolutions in one direction (R1) during the baking process, and thereafter reversing the direction of rotation and continuing rotation of the trolley through several revolutions in the opposite direction (R2) before again reversing the direction of rotation of the trolley. The trolley (17) keeps the same axial position in both directions of rotation. An arrangement for carrying out the method includes a drive device (20-26) for alternating rotation of the oven trolley through an equal number of revolutions in both directions during the baking process.

Abstract: The smoking attachment for use with a barbecue grill has a smoker box with a solid bottom plate, left and right side walls, a rear wall, a top, an open front and two doors that close and substantially seal the smoker box. Support brackets on the side walls support the smoker box on a grill box with the solid bottom plate above a grill heat source. A smoker box divider plate divides the smoker box into a wood chip chamber and a smoking chamber. A wood chip box holds wood chips and sets inside the wood chip chamber. Tray and rack holders support racks and trays with food products in the smoking chamber. Smoke from the wood chips passes through smoke passages in the smoker box divider plate and through smoke passage apertures in the tray and rack holders. Vertical smoke baffles on the tray and rack holders control the distribution of heat and smoke.

Abstract: Process for the preparation of a foodstuff by extrusion, in which a food substance is introduced into, mixed and cooked in a first section of a twin-screw extruder, the cooking of the mass obtained in a cooker connected up in parallel with the first section and a second section of the extruder dynamically separated from the first is prolonged, and the cooked mass is reintroduced into the second section, the mass is extruded by passing it through a die and the extruded product is cut.

Abstract: A potato product is obtained by washing peeled potatoes, cutting the potatoes into slices then treating the slices with superheated steam and coating the steam-treated slices with an emulsion prepared from an edible oil and a starchy material, and the coated potato product may be toasted or cooled and frozen.

Abstract: A method for preparing a product to be pasteurized, particularly a food product, to ensure a long shelf life without affecting the quality or the nutritional, rheological and organoleptic properties thereof. The method comprises determining the cooking threshold value (Cg) of the product, measuring its pH and rH2, and deducing the corresponding pasteurization threshold value (P) therefrom, in particular by using a curve shown, then measuring the ratio (Aw) between the free water and total water contained in the product, and determining the heating curve of a heat treatment carried out on the product in such a way that the cooking threshold value is reached as the pasteurization threshold value is also reached and preferably exceeded, while at the same time the product is in a physical and chemical condition which corresponds to the Clostridium botulinum germ inhibition region.

Abstract: A disposable muffin tray is used in a baking process having a baking step using a spiral oven with a water bath therein. Hot air is directed into close surface contact with the water pool and then into cross-flow relationship with the muffin trays to effect baking of muffin batter.

Abstract: A method for heating foodstuffs, particularly mixtures made up of small pieces of meat, comprises pressurizing the uncooked mixture to force the mixture through a flow resistance device (22) at a heating velocity. Sufficient force is applied to the uncooked mixture to produce frictional resistance heating in the uncooked mixture as the mixture travels through the flow resistance device (22). The frictional resistance heats the uncooked mixture from an initial temperature to a final temperature which may be above a cooking temperature. This final temperature converts the uncooked mixture to a desired processed mixture. The invention may also include forming the processed mixture into a desired shape and cooling the processed mixture to a setting temperature. A variable resistance device (40) may be included in the flow resistance device (22) and used to control the level of heating in the foodstuffs.

Abstract: A stable and non-separable composition comprised of starch and a water-immiscible material can be prepared in the absence of external emulsifying or dispersing agents by thoroughly solubilizing an aqueous dispersion of the starch at elevated temperatures and incorporating the water-immiscible material into the non-retrograded starch under conditions of high turbulence. The resulting dispersions form soft gels that can be easily converted to pourable fluids by the application of heat. Upon drying, these dispersions yield solid compositions that are easily redispersed in water to form smooth, stable dispersions. These compositions are useful as thickening agents, suspending agents, waterproof coating materials, adhesives, fat substitutes, and seed coatings. They are receptive to the addition of a variety of other water-immiscible materials, such as volatile and essential oils, food flavorants, medicinals, waxes, agricultural chemicals, and the like.

Abstract: A process for producing a fat imitator by combining a complex carbohydrate, a simple carbohydrate, a proteinaceous material, a gum or hydrocolloid polycarbohydrate and a salt. The complex carbohydrate may be a whole, dehulled cereal grain, legume seed or plant tuber. The simple carbohydrate may be a sugar solid or sugar syrup. The proteinaceous material contains a minimum protein content of 20% weight as determined by 6.25% times nitrogen content. The gum or hydrocolloid polycarbohydrate may be of vegetable, algal, animal or bacterial origin. The salt may be a sodium or potassium chloride, phosphate, acetate, citrate, lactate, gluconate, or an ammonium phosphate, acetate, citrate, lactate, gluconate or combinations of the foregoing salts.

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: A healthy, nutritious, tasty, well balanced food, which also functions to provide regularity of bowel movement contains:a) Citrus fruit including at least one fourth of the rind pectin,b) ginger,c) apricot or other stone fruit,d) pumpkin or other member of the squash family,e) prune, prune juice or other member of the plum family,f) bran or other fiber bulking agent,g) orange juice,h) bananas,i) applesauce,j) ascorbic acid, andk) water.

Abstract: A process of and system for distributing, filtering, storing, recovering, and disposing of bulk edible oil or other fluid. The filtering system having a filter box assembly, superstructure and fluid transfer unit functions to filter the edible oil or other fluid, transfer the fresh (new) oil or other fluid for use in commercial vats and transfer spent (old) oil or other fluid to an outdoor supply and disposal storage tank. Two three-way valves coupled to two manual three-way valve switch handles operate to control the fluid transfer unit to intake fresh or old fluid and to dispense of the fresh or old fluid. A mobile transport truck couples to the outdoor supply and disposal storage tank for filling the supply and disposal storage tank with fresh (new) oil or other fluid and retrieves the spent (old) oil or other fluid.

Abstract: Disclosed are improved, intermediate moisture sweetened fruit compositions fortified with calcium supplied by calcium phosphate. The fruit compositions comprise: A) about 5 to 65% by weight of fruit solids; B) about 0.1 to 85% of carbohydrates; C) about 180 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 .mu.m, forming a wet blend of fruit ingredients, drying the wet blend to 9 to 20% moisture and admixing the dried fruit composition while warm with the slurry to form a dried sweetened calcium composition and forming into desired shaped and sized pieces.

Abstract: Product and process of making a baby food containing water, a food suitable for consumption by babies and a light fleshed vegetable which is a non-bleeding beet root. The method requires mixing water with a pureed food and the pureed non-bleeding beet root, cooking the mixture, and comminuting and straining the cooked food to produce a reduced beta-carotene level food.

Abstract: A method of making bacon bits from bacon or bacon ends and pieces. Bacon or bacon ends and pieces are reduced to a first size, cooked sufficiently to bring its water activity level to a first level, wherein the bacon or bacon ends and pieces have a pink color after cooking. Then, the bacon or bacon ends and pieces are fried to bring their water activity level to a second level, wherein the bacon or bacon ends and pieces have a dark red color.

Abstract: The present invention relates to a method for selectively controlling a rice cooking process of an electric rice cooking kettle which includes a state selecting key, a control section, a data storing section, an internal pot temperature sensor, and a heater. The method can selectively cook a rice to different states such as a medium rice, a hard-boiled rice, or a sticky rice, without adjusting a water amount during cooking, and can change the state of boiled rice during the cooking process prior to a heat-preserving point.

Abstract: A band of terry cloth folded longitudinally and having at least one strip of loop- type fastener affixed to the band on the outer surface of one end and at least one tab of hook- type fastener affixed to the inner surface of the band at the other end. The method of saturating the band with water, securing it about the outer side walls of a baking pan containing a batter and baking the batter, the resulting cake having a level top surface, minimal side shrinkage and an even texture.

Abstract: A microwavable food product comprises a crust which is formed of laminated pastry or dough. The crust has a uniform thickness and is provided with a pattern of depressions formed on the upper surface of the crust. The depressions include a plurality of depressions which each intersect the outer periphery of the crust. There are additional depressions in the peripheral region of the crust, and the depressions together, in the preferred embodiment, form substantially radially outwardly extending lines which run up to the outer periphery of the crust. The depressions are such that the region of each depression the thickness of the pastry is between one-half and one-third of the original thickness of the pastry.

Abstract: In a process for producing a food product based on meat, animal proteins or vegetable protein, an emulsion is prepared from base components by first comminuting and emulsifying the base components. In the next processing step, the emulsion is loaded into a stuffing device, from which the emulsion then exits in the form of a single strand or numerous parallel strands. In a further step, the strands of the emulsion are cooked. The cooked strands of the emulsion are then cut by a cutting device into shorter strips, preferably having a length of a few centimeters, and the strips are subsequently deep-frozen and then packaged.

Abstract: The invention relates to a cooking oven for cooking food products. A modular cooking oven herein disclosed may include a plurality of modules arranged in end-to-end relationship, with partitions between adjacent modules. A continuously moving conveyor belt extends longitudinally through the oven from an inlet end to an outlet end. Hot cooking gas is continuously circulated in a closed path which is generally perpendicular to the longitudinal axis of the oven. A hot gas is circulated downwardly and then is directed through a plurality of axially spaced transversed slots, both above and below the conveyor, toward the conveyor belt and food cooking thereon. Spent gasses are then deflected away from the conveyor belt into a recirculation path, and are reheated in this return path prior to recirculation in a further cycle. Air and steam inlets are provided at various points, and are so arranged that an operator can provide either similar or different conditions of temperature and humidity in different modules.

Abstract: A controller for controlling the cooking of food within a cooking apparatus. The controller is comprised of a temperature sensor input for receiving an output of a temperature sensor and a system for initiating a cook of a food product based upon a set cook temperature and a set cook time. Plural indications of incremental energy that is absorbed by the food product during the cook are determined, wherein each of the plural indications of incremental energy is based upon a difference between a temperature determined at the temperature sensor input and a desired internal temperature of the food product. The end of the cook is established when the total of the plural indications of incremental energy is one of equal to and greater than an ideal energy to prepare the food product based upon the set cook time and the cook temperature.

Abstract: The invention relates to a baking mold for manufacturing moldings, comprising a lower baking section mounted on a lower arm and an upper baking section mounted on an upper arm, wherein the baking sections, in the closed condition of the baking mold and in superposed condition, define at least one baking form, and wherein during use the upper arm can be fixedly connected with the lower arm. At least one of the baking sections is movably connected with the relevant arm, and pressure means are included for pressing under bias on the baking section in the closed condition of the baking mold and thereby closing the baking form at least during normal use.

Abstract: Methods are disclosed for producing substantially flat processed meat products and, more specifically, flat casingless hot dogs. In the disclosed methods a material containing substantial amounts of the meat protein is formed prior to cooking into a flat form of a predetermined thickness by pressing the uncooked material. The flat form is then heated either simultaneously with the forming or thereafter to a temperature and for a time sufficient to congeal a sufficient amount of the protein to stabilize the shape of the flat form but insufficient to cause any substantial rendering of the material. The surface of the congealed flat form is then treated by smoke, drying or both to establish its texture and flavor, and the treated flat form is then finally cooked into the food product. The flat form is cut into discrete flat shaped patties either at the beginning of the method or subsequent to cooking or chilling.

Abstract: A method of making bacon bits from raw bellies. The raw bellies are sized to a first size. Then, the sized bellies are mixed with water and curing ingredients to form a product mixture. The mixture is heated to above 120.degree. F. wherein protein within the product mixture is substantially denatured. The product is then mixed further and then heated to at least 180.degree. F. Finishing processing takes the product mixture to a water activity level of 0.85 or less. In one embodiment, encapsulated salt is added with the curing ingredients. In another embodiment regular salt is added after the protein has been denatured. In both embodiments, the salt does not reach the protein within the bacon until the protein has been denatured.

Abstract: In a baking space of an oven, baking molds filled with dough or a dough suspension to form moldings by forcibly passing heated air over the baking molds. The heated air is heated at a location external to the baking space.

Abstract: Flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are substitutes for wheat and other grains, legumes, milk, eggs, and a partial substitute for nuts. A variety of different food products, prepared from edible roots, seeds, and starchy fruits including potatoes, arrowroot, water chestnut, sugar beets, jicama, buckwheat, legumes, millet, milo, barley, oats, corn, teff, rice, cotton seed meal, bread fruit, pumpkin, winter squash, white squash, plantain, banana, and jack fruit, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts. A variety of starches, soluble fibers, and insoluble fibers may be combined to provide products that are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Abstract: A polyamide-based sausage casing of a polymer blend comprisinga) nylon 6,b) 5-50% by weight, based on the total weight of all polymers in the layer, of ab1) aliphatic copolyamide containing units of the formulae --NH--?CH.sub.2 !.sub.5 --CO-- and --NH--?CH.sub.2 !.sub.m --CO--where m is an integer from 7 to 11, orb2) an aliphatic copolyamide containing units of the formulae --NH--?CH.sub.2 !.sub.5 --CO--, --NH--?CH.sub.2 !.sub.n --NH-- and --CO--?CH.sub.2 !.sub.o --CO--, where n is an integer from 6 to 12 and o is an integer from 7 to 10, orboth b(1) and b(2); andc) 0-20% by weight of an amorphous copolyamide containing hexamethylenediamine, and at least one of terephthalic acid and isophthalic acid units; andd) 0-20% by weight of a polyolefin modified by carboxyl groups.

Abstract: A dual horizontal level waffle iron apparatus is disclosed which contains first and second horizontally rotatable waffle iron assemblies each containing a cover member, a base member and grid arrays associated therewith. Horizontal rotation is limited to 180 degrees and a pair of handles in cooperation with a pair of hinge arms permit each cover member to be lifted for ease in loading waffle food mixture, removal of waffles and removal of the grid arrays.

Abstract: A rice cooker is placed on a turntable, and uncooked rice is poured thereinto. As the uncooked rice is poured-in, a motor rotates the turntable alternately clockwise and counterclockwise to cause the rice to be evenly distributed therein. The cooker carries a signal emitter which is received by a receiver that is connected to the motor for controlling the motor.

Abstract: A barbecue cooker for cooking foods having a cooker bowl, a closure for the bowl, one or more heat sources for producing heat extended within the bowl, and an infrared emitter positioned within the bowl above and adjacent to each heat source. A movable support structure is also taught for revolving food around a central heat source.

Abstract: A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount. The food is then cooked by heating with the capsules protecting food flavor oil in said food both during cooking and in the resulting cooked product.

Abstract: A grain cake baking machine having an upper mold, a ring mold and a lower mold, with the upper and lower molds sliding in the ring mold and defining a mold cavity, a first drive for moving the lower mold relative to the ring mold between a vent position and an intermediate baking position, and an unload position extending to the upper end of the ring mold for discharging the cake, a second drive for moving the upper mold relative to the ring mold between a load position out of the ring mold for loading grain and unloading a cake, and a baking position within the ring mold, a third drive for loading a charge of grain into the ring mold when the upper and lower molds are in the load positions, with the first drive moving the lower mold to the load position for venting the mold cavity, and heaters for the upper and lower molds.

Abstract: A downwardly tapering core forms a guide part for an end portion which can be pushed into the core so as to be flush therewith when the core is introduced into a downwardly tapering cavity in the form member in the production of ice cream cups, cones or the like. Upon an initial baking of the dough to increase the resistance thereof, the core can be pressed further into the dough to compress the latter into final thickness, whereupon baking can occur with the end portion fully pressed into the guide part.

Abstract: The present invention provides rubber articles for single or multiple use food contact which, when used in smoking, curing or cooking meat or poultry, produce a low level of nitrosoamines or nitrosatable amines in the meat or poultry product.