Abstract: A structural system for an auger type poultry chiller in which the air header and structural system are integrated together. A hollow box beam on the longitudinal upper edge of the housing of the chiller provides structural strength and ridigity to the housing. The box beam is airtight and the box beam is connected to a source of pressurized air so that the box beam also serves as an air header. Air hoses connect a series of connectors along the length of the box beam to inlets on the bottom of the chiller housing to introduce pressurized air to the chilled water to prevent clumping of the chilled poultry carcasses. The strength of the box beam air header allows the supports for the auger to be mounted directly to the top of the box beam. In order to provide mounting connections without sacrificing the airtight integrity of the box beam, one or more tubes are run vertically through the box beam at points of attachment for the auger support structure.

Abstract: A vending machine structured to store a plurality of items to be vended at room temperature and to selectively dispense individual chilled items as selected by a purchaser, without the use of electric power. The machine comprises a main housing having a retrieval tray integrally formed within the outer surface, and an insulated internal surface, a tank filled with a pressurized gas capable of being emitted as a gas or a refrigerant liquid, a generally downwardly sloping storage tray, a downwardly sloping track having a first upper end coupled to a sidewall of the storage tray and a second lower end coupled to a cooling chamber, and a control valve structured to control the sequence of operation of the machine.

Abstract: Apparatus and methods for transferring heat between a heat transfer liquid and a plurality of moving containers of food product. The containers are conveyed by a perforated conveyor at least partially submerged in a pool of the heat transfer liquid and are showered at the same time with the heat transfer liquid. The pool of heat transfer liquid continuously drains and recirculates through either a heater or a chiller. A vibrator unit vibrates the pool of heat transfer liquid, the conveyor and the containers during the heat transfer operation.

Abstract: Method of sequentially spraying a cryogenic liquid comprising sequentially applying a dose of a propellant gas to a dose of the cryogenic liquid and sequentially spraying this liquid, the pressure of the propellant gas being greater than that of the cryogenic liquid.

Abstract: Apparatus and methods for freezing products, such as food products, in which a breathable liquid cryogen is sprayed onto the products as they are conveyed into the insulated enclosure of a mechanical conveyor freezer. Some of the cryogen vaporized through contact with the products is ducted into the top of the enclosure, and means may be provided for spraying cryogen directly into the freezer enclosure.

Abstract: A multi-pass thermal treating system for food products which comprises at least first and second zones of thermal treatment; a first zone providing a film contact conveyor comprised of a thermal surface, a traveling thin film, a drive for moving the thin film across the thermal surface, and a control for controlling and monitoring the drive; and a second zone underlaying the first zone providing a second conveyor comprised of a product conveyor, a second drive for the second conveyor and a second control for controlling and monitoring the second drive, the second conveyor being located such that food products may be cascaded from the traveling thin film downward onto the product conveyor. The second and subsequent conveyors may be film contact conveyors, like the first zone film contact conveyor, or they may be open-mesh endless loop conveyors. The first zone film contact conveyor may be maintained at ambient temperature, an elevated temperature, or a lowered temperature.

Abstract: A device for water cooling rolled steel sections, particularly for cooling the flanges of girders placed on a roller table, includes a plurality of spray nozzles arranged on both sides of the roller table and at a distance above the conveying plane of the roller table, wherein the spray nozzles are arranged spaced apart from each other and wherein the spraying direction of the spray nozzles is adjustable in a vertical plane. The spray nozzles may be arranged in such a way that the angles of the spraying directions of the spray nozzles can be adjusted concurrently in vertical planes.

Abstract: A food product package chiller is disclosed that dissipates heat generated in the packaging process so that there is a reduction of heat imparted to the food product. In particular, when the present invention is applied to, e.g., heat shrink vacuum sealed packages of raw meat or fish, it is useful in: (a) reducing fluid buildup in the packages; (b) extending the shelf life of the enclosed food product; and (c) reducing the number of packages with leaks, wherein the reduction of heat from the packaging induces a stiffening of the packaging. In one embodiment, the chiller of the present invention cools package surfaces of meat products to just above freezing in a coolant dispensing chamber and subsequently removes any residual coolant from the package surfaces in a second chamber.

Abstract: Disclosed is an apparatus and method to redirect airflow and enhance heat transfer using an oscillating baffle in a baking system. This apparatus and method allows for the improved efficiency of a cooling tunnel, while reducing the size of the tunnel. Several embodiments of the oscillating baffle have a first degree of freedom and a second degree of freedom which allows it to oscillate under the power of the airflow. The method employs the oscillating baffle to redirect and mix the airflow in order to enhance heat transfer in the cooling tunnel. The oscillating baffle is used for cooling, for heating, for enhancing the mixing of a multi-component air flow or redirecting an air flow in the baking system.

Abstract: Apparatus for preparing packaging materials for use in shipment of heat sensitive materials, utilizes a hydration module, a freezing module, and a delivery module. Rolls of superabsorbent polymer based refrigerant media in the form of a continuous web of a selected length and width are maintained in dry storage. These may be cut to size along the web material which separates cells containing the super absorbent polymer or may be precut by the manufacturer into pads of desired sizes. The web or pad is advanced into the hydration module which comprises a dip tank or spray system to provide an adequate supply of hydrating fluid to the superabsorbent polymer. The absorbed fluid fills the cells of the web. The hydrated web is then conveyed into a freezing chamber having a temperature of -10 degrees Fahrenheit, or lower, where the fluid absorbed within the cells freezes. The frozen material then exits the freezing chamber.

Abstract: An apparatus and method for precooling a mass to be cooled to a final low temperature by immersion in a cryogenic liquid, e.g. liquefied helium. The gaseous phase of the cryogenic liquid is cooled by heat exchange with a cryogenic liquid having a higher boiling point than the cryogenic liquid within which the mass is to be immersed. The cooled gaseous phase is circulated through a vessel containing the mass, recovered, recooled and recirculated until the mass and its containment vessel are at the desired precooling temperature. Thereafter cryogenic liquid can be introduced into the vessel to immerse the mass.

Abstract: A cryogenic freezing method uses a mixture of liquid nitrogen and liquid oxygen in amounts approximating the composition of atmospheric air to freeze food products. The mixture preferably includes 18% to 25% oxygen and the balance nitrogen, with small amounts of residuals which are commonly found in air. The present invention involves replacing a liquid carbon dioxide or liquid nitrogen cooling medium which is used in known cryogenic freezers with a liquid nitrogen and liquid oxygen mixture. The liquid nitrogen and oxygen mixture can be used according the present invention in many of the known freezers using liquid carbon dioxide or liquid nitrogen as a cooling medium, including tunnel freezers, spiral freezers, and immersion freezers. The use of a liquid nitrogen and liquid oxygen mixture improves the efficiency of a freezer because the cold vapors are not exhausted from the freezer. In addition, the leakage of vapors from the freezer into the room air will not create unsafe conditions for workers.

Abstract: An arrangement for continuous cooling of food products which have been heat treated by heating to a high temperature in a heat treatment unit which is connected between a holding cell in this and a further treatment unit. The arrangement comprises two indirectly working cooling sections (1,6) through which the product is brought to pass. During a first period only the first cooling section (1) is active, i.e. the cooling medium passes in counter current through the cooling section. During a second consecutive period a further cooling section (6) is arranged to be activated in that cooling medium passes also this second cooling section. The second cooling section (6) is arranged after the first cooling section as seen in the direction of flow for the product.

Abstract: A method of in-line surface-hardening of products is provided. In the process, the products are introduced into a chamber with at least one conveyor. The chamber includes a frigorie transfer means for surface-hardening the products. A surface hardened product is extracted from the chamber upon receipt of a product request signal emitted by a preparation unit located downstream of the device. The at least one conveyor is controlled to, upon receiving the product request signal, extract from the chamber the surface-hardened product which has resided longest in the chamber and, substantially at the same time, introducing into the chamber a new product to be surface hardened. The frigorie transfer means is controlled so as to control the quantity of frigories to be transferred to the products present in the chamber per unit time as a function of at least one elapsed period between two successive times at which preceding request signals from the preparation unit were received.

Abstract: Device for freezing fluid substances with the aid of a cryogenic fluid comprising:a conveying channel which conveys the substance to be frozen and the cryogenic fluid in a conveying direction relative to a horizontal, the conveying channel comprising, in the conveying direction, (i) at least one section which is inclined in relation to the horizontal to which is joined (ii) an essentially horizontal section comprising a conveying device;a metering device; anda withdrawing device for the substance to be frozen, wherein the metering device and the withdrawing device are placed at opposite ends of the conveying channel.

Abstract: Apparatus and method for freezing food products including a first freezer section utilizing a liquid or solid cryogen and a second freezer section which utilizes cryogenic vapor from the first freezer section to complete the freezing operation, the first and second freezer sections being in a vertical arrangement to minimize floor space and improve cooling efficiency.

Abstract: A device for controlled freezing and warming of a biological sample, and freezing and thawing protocols for which the device is well suited. The device establishes a laterally varying thermal gradient and provides a mechanism for moving the sample along the thermal gradient at a controlled rate of speed. The sample is moved along the thermal gradient at a rate of speed that provides a variable cooling rate or a variable warming rate in accordance with the appropriate protocol. The device also allows continuous seeding of the sample through the freezing process at the exact freezing point of the solution. Real time monitoring and video imaging of the freezing process enable fine tuning of the thermodynamic parameters for improved control.

Abstract: In an auger-type product chiller having an auger including a series of successive flights that form a generally helical structure that, when rotated, moves product through cold water for chilling the product, control elements extending from faces of the flights at a non-zero angle. The control structures prevent "clumping" and packing of poultry product, break up any "clumps" and packs of the product that may develop, and improve product uniformity. In this manner, the advantages of proper agitation, as well as rapid, predictable and even product cooling and moisture introduction, are achieved. Implementations of the control elements include sets of rods extending from the flights at 30.degree. angles from radial lines of affixation to the flights, flat plates extending from the flights at 30.degree. angles from radial lines of affixation to the flights, and sets of rods extending between successive flights near peripheries of the flights.

Abstract: The device for implementing the method comprises a receptacle (3) whose internal profile has the shape of an asymmetric cone (3d) inside which is arranged a blade (5b) of an agitator (5) to agitate with a slow motion the bath of refrigerating liquid contained in the receptacle (3), an orifice (3i) being provided at the bottom of the cone (3d) and communicating with a pipe (3j) wherein is rotationally driven an Archimedean screw (6b) of an extractor device (6) to evacuate continuously the solid particles.

Abstract: A process of freezing a belt of encapsulated ice substitute is provided. The process for freezing the ice substitute belt generally includes the steps of preparing a capsule belt with a plurality of capsules, each capsule containing a thermal controlling agent which is a liquid in a predetermined temperature range; preparing a brine including a cruciferous oil, salts and a glycol and cooling the brine; feeding the belt into an apparatus which contains the cooled brine and passing the belt through the brine; adjusting the speed to the extent sufficient for the thermal controlling agent to become solidified. The travelling speed of the ice substitute belt is adjusted depending on the composition of the thermal controlling agent.

Abstract: A method and apparatus for improved control of ice-crystal formation in solid and semi-solid organic materials during freezing in a bath containing a cruciferous-oil slush is disclosed. Ribbon racks are used both to separate the items being frozen from each other and to efficiently distribute the items across the bath. This separation and distribution of the items in a ribbon improves control of the rate of freezing by preventing brine shock when the items are immersed in the brine and preventing cumulative localized thermal exhaustion during the freezing process. The ribbon rack freezing apparatus is adjustable to accommodate the variations in dwell times and flow rates required by different materials.

Abstract: A heat exchanger has an inner pipe inside of which a product travels, the inner pipe having a perforated lateral wall, an outer pipe surrounding the inner pipe and formed as a jacket, a plurality of flanges extending between the inner pipe and the outer pipe to form a plurality of segments, a plurality of supply passages each communicating with a segment of first group of segments for supplying a cooling liquid into a space between the outer pipe and the inner pipe, a plurality of discharge passage each communicating with one segment of a second group of the segments for discharging the cooling liquid from a space between the outer pipe and the inner pipe, each of the segments of the first group with which one of the supply passages is connected being located between two segments of the second group with which the discharge passages are connected.

Abstract: A device for in-line surface hardening of products intended to feed a unit for preparation of the products, the unit being located downstream of the device comprising:a chamber comprising a frigorie transfer means for surface hardening the products, at least one conveyor for introducing the products into the chamber and for extracting a surface hardened product and means for receiving a product request signal emitted by the preparation unit,means (i) or controlling the at least one conveyor so as, upon receiving a request signal, to extract from the chamber the surface-hardened product which has resided the longest in the chamber and, substantially at the same time, (ii) for introducing into the chamber a new product to be surface hardened, and means for controlling the frigorie transfer means so as to control the quantity of frigories to be transferred to the products present in the chamber per unit time as a function of at least one elapsed period between two successive times at which preceding request sign

Abstract: An apparatus and method for spraying a cryogen in which a heat load is sprayed with a cryogen from one or more spray nozzles within a spray zone. A heat conductive element is positioned below the article and is provided with a surface sized to catch the liquid content of the cryogen that has been oversprayed, thereby to vaporize the overspray through direct heat transfer with the conductive element. In another aspect the present invention provides an apparatus and method in which a flow network a flow of a liquid cryogen is divided into first and second subsidiary streams. The second subsidiary stream is vaporized within a branch of the network and then mixed back into the first subsidiary stream to produce a two phase flow of the cryogen. The cryogen is then sprayed as the two phase flow. The flow rate of the second subsidiary stream can be controlled with a proportional valve to adjust the quality of the cryogen being sprayed so that pooling of overspray on said heat conductive element is inhibited.

Abstract: A method of cooling food product in a flexible synthetic pouch to a temperature below 50.degree. Fahrenheit using a coolant solution having a freezing point less than 32.degree. Fahrenheit discharged from a plurality of orifices adjacent to pouched food product transported by a conveyor. The coolant preferably is a solution of brine or ethylene glycol cooled to a temperature less than 32.degree. Fahrenheit and the pouch is constructed of a laminate sidewall having at least one layer of the laminate constructed of a material that becomes increasingly brittle as its temperature approaches and drops below 50.degree. Fahrenheit making the pouch susceptible to fracture, pinholing or cracking if physically agitated, massaged or manipulated during cooling. In practicing the method of the invention, the brine or ethylene glycol coolant solution is cooled to a temperature below 32.degree. Fahrenheit, typically between 32.degree. Fahrenheit and minus 10.degree.

Abstract: In an apparatus for forming a fibrous mat, fibers and binder are collected on a moving continuous, foraminous collection chain conveyor to form the fibrous mat as the collection chain conveyor travels through a collection chamber. After the fibrous mat is formed on the collection chain conveyor, the fibrous mat is removed from the collection chain conveyor for further processing leaving a residue of fibers and binder on and in openings of the collection chain conveyor. Prior to again traveling through the collection chamber, the collection chain conveyor is cryogenically cleaned by applying a cryogenic liquid (e.g. nitrogen) to the collection chain conveyor to freeze the residue of fibers and binder and by mechanically removing the frozen residue of fibers and binder from the collection chain conveyor, e.g. by agitating, beating and/or brushing the collection chain conveyor.

Abstract: An individual quick freeze apparatus is presented which is designed to allow continuous production of high quality individually quick frozen product, for example food products, using a process which constantly alters the orientation and position of the product which is being frozen. The freezer includes an elongated freezing chamber having a product support extending from a product entrance end to a product exit end. In a preferred embodiment, a plurality of liquid cryogen injectors are provided which spray a cryogenic liquid directly on the product. At least one blower is positioned along at least one the side of the product support to blow cold recirculated gas across the product to cool and agitate the product. The direct liquid/gas contact with the product causes rapid heat removal allowing for more product throughput per length of freezer. The individual quick freeze apparatus may also be used as the first tier in a multitier freezer.

Abstract: A method and apparatus for improved control of ice-crystal formation in solid and semi-solid organic materials during freezing in a bath containing a cruciferous-oil slush is disclosed. Ribbon racks are used both to separate the items being frozen from each other and to efficiently distribute the items across the bath. This separation and distribution of the items in a ribbon improves control of the rate of freezing by preventing brine shock when the items are immersed in the brine and preventing cumulative localized thermal exhaustion during the freezing process. The ribbon rack freezing apparatus is adjustable to accommodate the variations in dwell times and flow rates required by different materials.

Abstract: An impingement freezer having a zoned freezing chamber in which the temperature of each zone is independently controllable so that the temperature profile within the impingement freezer is coldest at a zone adjacent the outlet and warmest at a zone adjacent the inlet for maximum thermodynamic usage of the refrigerant. Additionally, the velocity of each of the impingement jets is independently adjustable from zone to zone so that in the zone adjacent the entrance of the freezing chamber, the impingement jets can be adjusted to have maximum velocity to produce maximum heat transfer coefficients and thereby an acceptable rate of cooling within the impingement jet freezer. Impingement jets are formed within nozzles that are tapered in two orthogonal directions to prevent frost build-up. Circulation within the impingement jet freezer is produced by venturi-like devices driven by vaporization of incoming refrigerant.

Abstract: A device and method for freezing or cooling of food or other items using cryogenic and low temperature coolants is provided. The device includes a coolant container which contains the cryogenic or low temperature coolant. The device will also include a freezing compartment with a lower surface which is immediately adjacent to the coolant container. The coolant container includes a valve for controlling the pressure within the coolant container, and thereby control the temperature of the coolant. When the materials to be cooled are placed in the freezing compartment the coolant will absorb heat from the materials via the lower surface and some of the coolant will vaporize. In a preferred embodiment the device includes a system for collecting the vapors thus created.

Abstract: A double layer cooler for particulate material has a conveyor to which separate streams of such material are delivered at spaced intervals to form lower and upper layers of material on the conveyor. As the layers move toward the discharge end of the conveyor a coolant passes upwardly through the layers. At the discharge end of the conveyor the material of the lower layer is discharged, whereas the material of the upper layer passes over a stationary quantity of material to a crusher in which the upper layer material is crushed. From the crusher material is returned to that stream which forms the lower layer on the conveyor. The lower layer of material thus is precooled and comminuted.

Abstract: A method and apparatus of refrigerating a heat load in which heat is indirectly exchanged between the heat load and a cryogenic refrigerant so that the heat load cools. Further heat is then indirectly exchanged between the heat load and the mechanical refrigerant. The mechanical refrigerant is subjected to refrigeration cycle in which the mechanical refrigerant is compressed, cooled, condensed, expanded and evaporated. Other heat is indirectly exchanged between the cryogenic refrigerant and the mechanical refrigerant. The cryogenic refrigerant is subjected to its heat exchange with the mechanical refrigerant after having exchanged heat with the heat load. The mechanical refrigerant is subjected to the indirect heat exchange with the cryogenic refrigerant between condensation and expansion of the mechanical refrigerant within the refrigeration cycle.

Abstract: An improved apparatus and method for cooling asphalt, which includes a cooling zone, such as a cooling chamber through which coolants such as air and water are blown or drawn, and an elongated conveyor for transporting asphalt molds through said cooling zone after said asphalt molds have been lined with plastic and filled with hot asphalt.

Abstract: Nitrogen fruit freezing apparatus includes a conveyor on which fruit passes beneath a spray of liquid nitrogen, and the liquid nitrogen falls downwardly, gasifies, and flows to a chiller unit where the gas is used to cool water. The water cooled by the nitrogen gas is sprayed onto the fruit before the fruit is conveyed to the liquid nitrogen freezing area and is sprayed onto the fruit to glaze the fruit after the fruit is frozen. The cooled water may also be used for cooling a room or a building, etc. The nitrogen gas is exhausted to the atmosphere from the water chiller unit.

Abstract: An icing system for a beverage package includes a platform for supporting a container for the package to be iced, a liquid spray nozzle(s) for applying a mist or coating of water droplets to the container, a refrigeration unit for freezing the water droplets on the exterior of the container and a delivery station for presenting an iced package beverage to a customer for consumption. In one embodiment, the entire icing system is contained within a cabinet of a vending machine and preferably the front door thereof. In this embodiment, a can orienting funnel is provided in communication with a gravity feed vent chute within the vending machine cabinet to receive and orient the container on the platform. A linear actuator or elevator coupled to the container supporting platform is provided to move the container seriatim past the spray nozzle(s) and refrigeration unit to the delivery station.

Abstract: A conveyor moves a dough sheet along a dough travel path. A filling applicator, located proximate the dough travel path, applies filling to the dough sheet. A cooler is located downstream of the filling applicator along the dough travel path. The cooler cools the filling applied to the dough sheet sufficiently to increase viscosity of the filling prior to the dough sheet being rolled to form a rolled dough product.

Abstract: The food freezer of the present invention comprises a freezing chamber 1 of a closed structure housing an anti-freeze liquid 3 within the inside thereof and providing a refrigerant flowing means 2a.about.2z, an anti-freeze stirring means 4 and a temperature sensor 5 in the anti-freeze liquid; a food delivery-in chamber 6 connectingly provided at an inlet of the freezing chamber 1; a frozen food delivery-out chamber 7 connectingly provided at an outlet of the freezing chamber 1; a rail 8 circulating between the delivery-in chamber 6 and the delivery-out chamber 7 and running the proximity of a liquid level of the anti-freeze liquid 3, when running within the freezing chamber 1 on the way; and food conveyor means 9 suspended from the line 8.

Abstract: A tunnel freezer is cooled by selectively supplying liquid nitrogen to banks of spray nozzles. The banks are switched on and off as required so that at any given time the pressure upstream of each operational spray nozzle will be substantially constant at a level which closely approximates the maximum heat transfer coefficient associated with the spray nozzle or the maximum effectiveness of the spray nozzle or a balance therebetween. The invention is in contrast to the prior art where the flow of liquid nitrogen to the spray nozzles is continuously varied in response to the thermal load.

Abstract: The present invention is an immersion freezer which employs a postcooling chamber. The immersion section of the freezer initially immerses all or part of the items to be frozen (typically food items) in a bath of a liquid refrigerant to impart a crust freeze on the items, which locks in moisture and prevents clumping. The postcooling chamber, located underneath the immersion section, then uses the vaporized refrigerant from the immersion section to complete the freezing process while also maximizing efficiency. The postcooling chamber also imparts agitation to the items (which further prevents clumping) through the use of a series of cascading conveyor belts.

Abstract: Cooling chamber which is of the type installed in a rolling line downstream of the last finishing stand and/or between the finishing stands and comprises a casing (11) containing a cavity (18) for circulation of a cooling fluid cooperating with a lateral opening (17) permitting immission of a cooling fluid and positioned on a plane perpendicular to the longitudinal axis of the casing (11), the casing (11) including a seating (12) for the axial sliding of a slider (14) able to move longitudinally through the fluid circulation cavity (18), the slider (14) containing an axial through bore (15) for the feeding of the rolled product, the fluid circulation cavity (18) being defined by a flange (13) containing an axial through bore (16) which is coaxial with the axial sliding seating (12) and is conformed with a taper cooperating with the slider (14), the flange (13) being complete in itself or extending with a tube (19) to contain the rolled product and cooling fluid, the slider (14) having its downstream portion p

Abstract: A cryogenic freezing system having a cooling tunnel with an inlet end, an outlet end and a floor therebetween, a tank for a liquid cryogenic material and with an inlet end, an outlet end, and a floor therebetween, a first conveyor for moving crumb material along the tunnel floor for depositing crumb material into the tank, and a second conveyor for moving crumb material along the tank. The tank floor includes a ramp, with the second conveyor positioned to move the crumb material along the floor of the tank upward along the ramp out of the liquid cryogenic material prior to reaching the tank outlet end. The conveyors are endless belts of open material, with openings of a size to pass the crumb material so that the crumb material will fall through the conveyor onto the floors. Scraper blades are carried on the belts projecting outward from the conveyors to move along and in contact with the floors.

Abstract: A method and apparatus for the cleaning of residue from the surface of a container where the method comprises adhering a bulk material to the residue, cooling the container and residue adhered to the container surface to a low temperature, substantially embrittling the residue and then impacting the container to fragment and separate the residue from the surface of the container. The cooling may be effected to multiple containers in a semi-continuous fashion placing the containers sequentially in one end of an enclosure, contacting cold cryogen to the residue and container, advancing the containers to the other end of the enclosure and withdrawing the containers sequentially.

Abstract: An individual quick freeze apparatus is presented which is designed to allow continuous production of high quality individually quick frozen product, for example food products, using a process which constantly alters the orientation and position of the product which is being frozen. The freezer includes an elongated freezing chamber having a product support extending from a product entrance end to a product exit end. In a preferred embodiment, a plurality of liquid cryogen injectors are provided which spray a cryogenic liquid directly on the product. At least one blower is positioned along at least one the side of the product support to blow cold recirculated gas across the product to cool and agitate the product. The direct liquid/gas contact with the product causes rapid heat removal allowing for more product throughput per length of freezer.

Abstract: Method and device for preserving the meat of a slaughtered bird or a part thereof, in which the bird or the part thereof is firstly cooled in a short time until the core temperature of the meat is lower than the temperature at which heat-shortening occurs at the prevailing acidity; and next the bird or the part thereof is cooled further, in the course of which the core temperature of the heat remains higher than the temperature at which cold-shortening occurs at the prevailing acidity. During the cooling steps the surface is cooled to such a temperature that the germ counts or decay-causing and pathogenic micro-organisms remain below a predetermined value.

Abstract: A method and means for soft cooling a moving heated metal strip comprises forming a descending waterwall extending across the metal strip in a direction perpendicularly to the line of travel of the strip. Air jets, variable in angle to the vertical direction of the descending waterwall, impact the waterwall, converting it to a descending curtain of air-water mist which impinges upon an upper surface of the metal strip to effect soft cooling of the strip.

Abstract: Modular roll apparatus particularly suitable for conveying hot material such as a sheet of steel being processed. Each roll has its own individual water bath and drive mechanism. A water trough isolates the bath from the bearings and drive mechanism for the roll and bathes the underside of the roll to cool it. The entire modular unit can be removed from its operating position and replaced by a similar such unit. A conveyor containing a multiplicity of such units is suitable for conveying hot sheet steel or other hot material in a processing mill.

Abstract: A method of freezing a product, a frozen product produced thereby, and a freezing apparatus useful for performing the inventive method. The inventive method comprises the step of compressing a product to be frozen between a cooled first contacting surface and a cooled second contacting surface for a time effective for at least partially freezing the product. The inventive freezing apparatus preferably comprises: a first plate belt comprising a series of first belt freezing plates, each first belt plate having a contacting surface; a second plate belt comprising a series of second belt freezing plates, each second belt plate having a contacting surface; and a driving system for driving the plate belts.

Abstract: A method for rapidly cooling a product rolled in a rolling mill, for example wire rod fed along a roller conveyor, consists of blasting said product with an air stream in which atomized water is dispersed.

Abstract: Method and apparatus for continuously freezing a food product in which the food product is contacted on a conveyor with a liquid refrigerant under conditions of turbulent flow to thereby freeze at least the outer surface of the food product. The frozen food product and the liquid refrigerant are thereafter separated.

Abstract: A substantially U-shaped immersion freezer having an inlet and an outlet and an immersion zone filled with liquid refrigerant. Product to be frozen is passed into the freezer through the inlet and raised by at least one paddle member to the outlet. The resulting frozen product and some liquid refrigerant is then passed out of the outlet to a conveyor having holes provided therein which allow the liquid refrigerant to be drained from the frozen product for recycling back to the inlet side of the freezer.