Abstract: An improved method for processing sea cucumbers by applying pressure to the outer body of a decapitated sea cucumber, thereby forcing the layer of longitudinal muscle bands and internal viscera out of the outer body allowing for ready separation of the components for further processing, and an apparatus for implementing said improved method.

Abstract: A method and apparatus for processing squid whereby a squid is placed on a spike and is conveyed past a backstructure surface causing the squid to spin about the spike, the friction against the outside and the inside of the squid tube body causing the loosening and the removal of parts of the squid attached to the tube body, thereby cleaning the squid. The cleaning action can be enhanced by spraying the squid with water or air, and by drawing material away from the squid with a suction device.

Abstract: A method and apparatus for peeling crawfish or crayfish includes a machine frame that supports a peeling mechanism, preferably in the form of a pair of rollers rotatably mounted to the frame in a position that receives crawfish one at a time from a conveyor. The conveyor transports the crawfish to be peeled, the conveyor having first and second end portions. In the preferred embodiment, the conveyor includes multiple conveyor belts, at least two of which are positioned one above the other below the crawfish for sandwiching the crawfish therebetween to support them during use. The conveyor in combination with an alignment member straightens the tail portion of the crawfish and delivers the crawfish to the peeling mechanism. The alignment member can include an inclined plate or ramp that gradually extends the tail of the crawfish as the conveyor transports the crawfish toward the peeling mechanism.

Abstract: A process for controlling combustion of burners arranged in a plurality of respective control zones divided in a furnace, includes the step of repeating a cycle of successively subjecting the burners to combustion for a short time. At least one temperature sensor is fitted in each control zone, a time period during which each burner is subjected to combustion is controlled according to a difference between a temperature detected by the corresponding temperature sensor and a preset temperature in a respective control zone. An apparatus is also disclosed for effecting such a controlling process.

Abstract: An improved apparatus and method for eviscerating scallops and other shellfish is provided which includes a cylindrical drum having side walls formed from a plurality of rollers mounted between a pair of rims which define the longitudinal ends of the drum. A drive mechanism is provided for rotating adjacent rollers to rotate in opposite directions. Each of the rollers has a frictional surface to allow adjacent rollers to grip the viscera and pull it from the edible muscle as the rollers are rotated. A drive mechanism is also provided for rotating the drum about its longitudinal axis. To divide the drum into a plurality of sections to ensure sufficient contact of the scallops being cleaned with the viscera removing rollers and to allow the capacity of the drum to be maximized, radial plates are mounted within the drum and are rotated with it.

Abstract: Improved machinery and methods for peeling raw, warm-water shrimp to solve the prior problems of scarring the shrimp meat and removing an excess of the edible meat. It has been found that a critical nip angle of between about 21.degree. and 33.degree., produced by an insert nip-forming roller having a smaller diameter than conventionally used in the prior art, considerably improves shrimp appearance while increasing the yield of shrimp meat. Attention is also given to the length and surface configuration of the insert rollers. With at least three axially aligned insert sections, better roller support prevents bowing and lengthens life. Selection of different axially disposed surface configurations permits special-purpose treatment of shrimp. For example, initial removal of waste is expedited by knurled surface sections, and final treatment by smoother sections prevents disfiguration of the peeled shrimp meat.

Abstract: A plurality of shucked shellfish are mechanically eviscerated utilizing a series of longitudinally aligned inclined channels, each channel formed of a power-driven roller and adjacent insert rollers, the insert rollers extending generally parallel and longitudinally aligned with each other. The frictional surfaces of the rollers and the spacing between adjacent rollers, or both, are controlled to effectively separate the soft shellfish viscerae from the soft adductor muscle of the shellfish without significant damage to the muscles.