Abstract: The present invention is about an innovative configuration applied in a pressure cooker, consisting of the application of visors coupled in the cover or in the body of the pan through the fencing, the installation of the lamp feed by batteries packed in the compartment in the interior's handle, the lamp connected by a button or key, or interrupter, installed in the same way in the handle's cover. The pan still can provide a chronometer or timer coupled in the same handle, and a crank made of shovels being bound on the cover for the movement during the cooking food. The equipment, described with its characteristics operation and checking, transforms what is already fast (cooking process with high pressure) into an economic process.

Abstract: An independent stirring cooking receptacle comprising a cooking container, where the cooking container receives a plurality of ingredients; a lid covering a top portion of the cooking container; a motor positioned above the lid; a rod extending from the motor and through a hole within the lid, where the rod is rotated by the motor; a stir shaft attached to a bottom portion of the rod, where the stir shaft rotates as the rod rotates; a stirring means attached to the stir shaft, where the stirring means mixes the plurality of ingredients; and a paddle fastened to a bottom portion of the stir shaft, where the paddle slides against a bottom of the cooking container and wherein the motor, the stirring means and the paddle enable the plurality of ingredients to mix without a user.

Abstract: A cooking apparatus includes a spatula assembly and a cooking container comprising an upper access opening and an inner, cooking surface having a spherical surface portion. The spatula assembly includes a spatula driver and a curved spatula pivotally mounted to the cooking container for moving along the cooking surface and about a pivot axis between first and second positions. The pivot axis passes through the center point of the spherical surface portion. The spatula assembly may be constructed so that at least one of the first and second positions is above the pivot axis. The curved spatula may also include a spatula body having an outer surface and a barrier member extending radially inwardly from the outer surface, the outer surface contacting the cooking surface of the cooking container.

Abstract: A process of, and apparatus for, accelerated water vapor removal from molasses is provided. Raw molasses is preheated; continuously agitated while advancing at a flowrate of at least about 1.5 gpm through a cooking apparatus in the presence of a temperature greater than 310° F.; continuously agitated while advancing through a cooling apparatus at a reduced temperature, and while removing separated water vapor water from the cooked molasses to form a cooled molasses having a homogenous temperature profile. The molasses may be admixed with supplements. The product is then packaged. An orificed helical conveyor having a plurality of protrusions from the outer perimeter agitates the cooking molasses. An orificed helical conveyor having gaps in the perimeter of the conveyor alternating with protrusions along the perimeter of the conveyor agitates the cooling molasses.

Abstract: A method of producing baked egg using a horizontal rotating cylinder-type continuous frying apparatus, which baked egg has a small size and a strong fried flavor, is disclosed. Egg liquid is sprayed onto the inner surface of a heating drum while rotating the heating drum to solidify the egg liquid and then to make the solidified egg liquid detach from the inner surface of the heating drum, which egg liquid is sprayed within an area of the inner surface of the heating drum, which area expands at an angle of 60° to 150° in the direction of rotation of the heating drum from a rotation origin defined as the intersection of a vertical line and the rotation axis of the heating drum, wherein the angle is indicated taking the angle of the direction of the vertical line as 0°.

Abstract: A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having an inner wall defining a compartment and including a solid, imperforate wall portion, fluid being contained in the compartment, and a rotatable auger mounted in the compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion of the inner wall. Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion. Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion.

Abstract: The present invention relates to a breadmaker, in which the heating element is shieldingly protected in the shell body without being exposed outside so as to prevent people's hand from touching and being hurt by the heating element, more important, it is able to avoid getting flour falling onto the heating element and being baked excessively to stick on the heating element which may lead to a fire, thus the breadmaker of the present invention is more safely to operate and conforms to the requirements of European safety standards. The breadmaker comprises a shielding member for the heating element, and the shielding member is disposed between the heating element and the upper opening of the bread vessel, the downward projection of the shielding member can completely cover the contour of the heating element so as to completely shield the heating element from the above.

Abstract: The disclosed automatic bread-maker (1) is provided with a bread container (50) into which the bread-making starting materials are introduced, a baking chamber (40) that is provided within a main body (10) and that accepts the bread container (50), a blade-rotating axle (52) provided at the bottom of the bread container (50), a pulverizing blade (54) mounted on the blade-rotating axle (52), a kneading blade (70) disposed above the pulverizing blade (54), and a motor (60) that applies torque to the blade-rotating axle (52). A depression (44) is formed on the bottom of the bread container (50) so as to surround the blade-rotating axle (52), and the pulverizing blade (54) rotates within the depression (55).

Abstract: Disclosed is an automatic bread making machine (1) equipped with a bread container (50) into which bread making materials are placed, a baking chamber (40) that is disposed within a main body (10) and that receives the bread container (50), a blade rotation shaft (52) that is disposed on the bottom of the bread container (50), a grinding blade (54) and a mixing blade (72) that are disposed so as to be rotatable by the rotation of the blade rotation shaft (52), and a motor (60) that is disposed within the body (10) and that provides rotating power to the blade rotation shaft (52). Grinding is performed with the grinding blade (54) when the blade rotation shaft (52) is rotated in one direction, and mixing is performed with the mixing blade (72) when the blade rotation shaft (52) is rotated in the opposite direction to the aforementioned direction.

Abstract: An apparatus for making, storing, and transporting frozen confections includes a first housing member. A second housing member fits within such first housing member. A mixing member is engageable within such second housing member for mixing predetermined ingredients. A first lid member having an aperture disposed therethrough for receiving a first predetermined end of such mixing member releasably covers such second housing. A motor, connectable to at least one of such first housing member, such second housing member, such first lid member, such mixing member, and a combination thereof, enables at least one of such second housing member and such mixing member to rotate such that such predetermined ingredients are mixed. A securing mechanism secures such motor member to such apparatus. A power source is operably connected to such motor.

Abstract: A cooking device and method heats a removable vessel with heaters of a cooking capsule, which includes a separator wall between the heaters and vessel. The heaters mount to the separator wall. The capsule is fixed in a housing, which also mounts a motor that rotates the vessel. The housing tiltably mounts on a base. Accessories can be fixed to the vessel or a lid secured to the housing, so the accessories can rotate with the vessel or remain stationary with respect to the vessel as it rotates. A locking mechanism that secures the lid to the housing prevents lid detachment when the vessel counter-rotates and an accessory is fixed to the lid. A heat sink wall reflects heat toward the vessel and fins draw heat from the heat sink wall away from the housing and out vent holes. Computer hardware and software control power to the motor and heaters.

Abstract: Hot or Cold soup made fresh from scratch, can or concentrate is prepared in a suitable container and after its preparation is kept cool, blended and re-circulated for long term shelf life until a serving is requested. This serving volume of soup is automatically pumped and heated to serving temperature (hot soup) and served in a suitable container like a cup or a bowl. The entire system where the soup resides is always kept refrigerated. The only portion of the soup that is heated after its preparation is the one dispensed. If it is a soup that is served cold the heating prior to dispensing is by-passed.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

Abstract: A rotary air impingement oven enables volume production of oil-free food products including those from root crops such as potato chips. The oven contains a cage-like drum with perforate or foraminous sidewalls rotatably disposed within the oven such that the sidewalls, containing product therein, are exposed to temperature and velocity controlled impinging process vapor which is withdrawn continuously during drum rotation. The food products within the drum are urged by an internal baffle towards the drum discharge during rotation.

Abstract: The invention concerns a device for heating, cooking and/or mixing food, comprising: a steam generator (1), a vessel (2) removably closed with a lid (3), and in which are arranged: a removable basket (21) with perforated base to contain food to be cooked or heated, a cutting blade (41) arranged underneath the basket, to mix food placed in the vessel, a motor (4) to drive the blade in rotation; the device is noteworthy in that: the removable basket comprises a central steam channel (22), the lid comprises a radial steam channel (31), communicating with the central channel, and the lid comprises an outer wall (35) distant from the radial channel.

Abstract: Improved preconditioners (10) are provided for partial moisturization of human food or animal feed ingredients prior to downstream final processing thereof in an extruder (56) or pellet mill. The preconditioner (10) preferably includes an elongated housing (12) having a wall (14) with an inlet (20) and an opposed outlet (22). The housing (12) also has a larger diameter end wall (16) proximal to the inlet (20), a smaller diameter end wall (18) proximal to outlet (22), and a progressively converging housing wall (14) with a taper angle of from about 2-9°. A shaft (36) extends along the length of housing (14) and supports a plurality of outwardly extending mixing elements (46) positioned in axially and circumferentially spaced relationship along the length of the shaft (36). The outer margins (54) of the mixing elements (46) cooperatively define a taper along the length of the housing wall (14).

Abstract: A cooking device and method heats a removable vessel with heaters of a cooking capsule, which includes a separator wall between the heaters and vessel. The heaters mount to the separator wall. The capsule is fixed in a housing, which also mounts a motor that rotates the vessel. The housing tiltably mounts on a base. Accessories can be fixed to the vessel or a lid secured to the housing, so the accessories can rotate with the vessel or remain stationary with respect to the vessel as it rotates. A locking mechanism that secures the lid to the housing prevents lid detachment when the vessel counter-rotates and an accessory is fixed to the lid. A heat sink wall reflects heat toward the vessel and fins draw heat from the heat sink wall away from the housing and out vent holes. Computer hardware and software control power to the motor and heaters.

Abstract: An energy-saving static stirring apparatus for automatically stirring a fluid includes a deflector adapted for stationary placement in a container that holds a fluid for boiling. The deflector may include at least one friction contact point for frictionally engaging the container to prevent movement of the deflector. An inner portion of the deflector may be configured for placement proximate to a center of the container. An outer portion of the deflector may be configured for placement proximate to a side of the container. One or more deflector ramps define one or more vent openings to impart lateral movement to heated fluid currents and/or vapor bubbles moving upwardly away from a heat source below the container and to redirect the fluid currents and/or vapor bubbles into a swirling motion that stirs the fluid without movement of the deflector.

Abstract: An apparatus for providing homestyle egg product portions on a commercial scale is described. The apparatus includes a plurality of moving heated pockets, and a plurality of mixers. Each heated pocket is capable of holding an egg product portion, and each mixer is capable of stirring an egg product portion held in a heated pocket to yield a stirred egg product portion. The apparatus can further include a plurality of groupers. Each grouper is capable of gathering stirred egg product portions held in a moving heated pocket. Methods for producing homestyle egg product portions on a commercial scale are also described.

Abstract: A food processing apparatus includes a tank defining an inner compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and positioned relative to the tank in a first position, and a rotatable auger mounted such that at least a portion of the auger is within the screen for advancing food product within the tank from the inlet end of the tank toward the outlet end.

Abstract: A food processing apparatus includes a pressure vessel defining a compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and movable relative to the compartment between a first position, for food processing, and a second position, to facilitate cleaning, a rotatable auger mounted such that at least a portion of the auger is within the screen, the auger being operable to advance food product within the compartment from the inlet end of the pressure vessel toward the outlet end, and a transfer mechanism including a conduit in communication with the compartment, a fluid discharge positioned substantially within the conduit, and a pressurized fluid source in communication with the fluid discharge and operable to propel a fluid through the fluid discharge to move food product through the conduit.

Abstract: A process for chocolate crumb manufacture and an apparatus for preparing chocolate crumb. The process for preparing chocolate crumb comprises: a) supplying a milk and sugar mixture, or mixing together milk and sugar, in a reaction vessel; b) evaporating excess liquid from the mixture in the reaction vessel so as to form sweetened condensed milk; c) adding cocoa mass/liquor to the reaction vessel during and/or after steps (a) and/or (b); d) subjecting the mixture in the reaction vessel to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. The process is efficient in that initial evaporation of excess liquid takes place in the same vessel used for mixing and processing the constituents of the crumb. In one embodiment all of the steps a to e take place in a single reaction vessel.

Abstract: An automatic bread making machine that sequentially performs a mixing/kneading process, a leavening process, and a baking process includes: a bread container that is used to contain a bread making ingredient and that has a passive spindle that permits selective attachment of a mixing/kneading blade or a grinding blade in a bottom part of the bread container; a baking chamber that is provided inside a cabinet of the automatic bread making machine and that houses the bread container; a first driving spindle that is disposed in a bottom part of the baking chamber and that is so disposed that it can be coupled to the passive spindle to feed it with rotation for the mixing/kneading blade; and a second driving spindle that is disposed in the bottom part of the baking chamber in a position deviated from the first driving spindle and that is so disposed that it can be coupled to the passive spindle to feed it with rotation for the grinding blade.

Abstract: A cooking apparatus includes a spatula assembly and a cooking container comprising an upper access opening and an inner, cooking surface having a spherical surface portion. The spatula assembly includes a spatula driver and a curved spatula pivotally mounted to the cooking container for moving along the cooking surface and about a pivot axis between first and second positions. The pivot axis passes through the center point of the spherical surface portion. The spatula assembly may be constructed so that at least one of the first and second positions is above the pivot axis. The curved spatula may also include a spatula body having an outer surface and a barrier member extending radially inwardly from the outer surface, the outer surface contacting the cooking surface of the cooking container.

Abstract: The flyer (1) for cooking a food product, comprises a main body (2) for housing a tilted container (3) adapted to receive the cooking oil, a tilted basket for containing the food product, positioned in an extractable manner in the container, first (30, 31) and second heating means (49), a selector for selecting a first cooking mode in a first volume of oil with the first heating means or a second cooking mode in a second volume of oil greater than the first volume of oil with the second heating means, and rotation means (17) adapted to operate in rotation the basket (11) or at least a mixing paddle (13) present or positionable inside the basket.

Abstract: A blower intensified gas flame kettle is disclosed. The kettle and gas burner jets of a gas burner are at least partially inserted into a first housing. Burning gases emanating from the gas burner jets are directed toward the kettle and contained by the first housing. The temperature and velocity of the burning gases are enhanced by action of a blower which blows air which mixes with flammable gas in the gas burner prior to burning. Higher temperatures and improved, radiant, conductive, and convection heating of the kettle are achieved. A mechanized stirrer is also disclosed which enhances heating of contents of the kettle by stirring the contents of the kettle.

Abstract: A whisk comprising: a whisk handle, a bushing fixedly attached to the whisk head end of the whisk handle; at least two generally spiral grooves located on the interior surface; a bushing fixedly attached to whisk head end of the whisk handle; an extension member in rotatable and slideable communication with the whisk handle and the bushing, at least two engagement members extending orthogonally from the extension member and slideably engage with one of the grooves; a spring rod, with a whisk head end and a cap end, located within the extension member; an integral cap located on the cap end of the spring rod; a compression spring, in slideable communication with the spring rod, the whisk head end of the compression head pushing against the whisk head base, the cap end of the compression spring pushing against the integral cap.

Abstract: A frying-and-baking oven includes a baking outer pot, a heating cover assembly covering the outer pot, and a frying inner pot disposed between the outer pot and the heat cover assembly. The heating cover assembly includes a cover, an actuator, a hot-air supplying module, and a speed-reducing mechanism. The actuator has a driving shaft. The hot-air supplying module has an air-blowing impeller and a heating element. The driving shaft drives the air-blowing impeller to blow the hot airflow generated by the heating element. The driving shaft also drives a transmission shaft of the speed-reducing mechanism and in turn a stirring member to rotate at a low speed, thereby stirring food materials in the inner pot. With this arrangement, the food materials received in the inner pot can be stirred automatically and cooked sufficiently. Further, the oven can cook the food materials by baking or frying, which increases the functionality and convenience thereof.

Abstract: The invention refers to a method and an equipment for producing, exposing and extemporaneously retailing foodstuffs subjected to thermal treatment and mixing or stirring, particularly of Italian ice cream or similar, having several flavors, wherein:—several flavors of such foodstuffs are produced, particularly of ice cream or similar in at least as many treatment units, each one having a stirring or batch cylinder and thermal treatment means; the obtained product is preserved in the corresponding stirring or batch cylinders; and—product measures are taken out whenever requested by consumers directly from said stirring or batch cylinders.

Abstract: A tank for tempering cocoa butter containing mass is provided. This tank, which is equipped with a scraper and an impeller, is characterized in that the impeller induces a downward current of the cocoa butter containing mass in the tank. The tank allows for tempering cocoa butter containing mass in a single step wherein the temperature is decreased from an initial temperature of about 53° C. to about 57° C. to a final temperature of about 30° C. to about 32° C.

Abstract: A blender base that may be used with a food processor container, a blender container, and a single use beverage container. The blender container includes a novel blade unit having a food processor-style blade and blender type blades. Programs with preprogrammed motor commands for desired operations are stored in memory and may be selected by a user on a user interface. The user interface may include a liquid crystal display, or function switches and light emitting diodes. Upon selection of a particular pre-defined function, the microcontroller retrieves the appropriate program from the read only memory and specifies the preprogrammed motor commands to accomplish the selected function.

Abstract: The invention relates to an appliance (1) for cooking food, the appliance comprising firstly a receptacle (2) for containing the food and secondly a blade (8) placed within the receptacle (2), said receptacle (2) and blade (8) being designed to be driven with relative rotary motion so as to stir the food in the receptacle (2), the appliance being characterized in that the blade (8) includes turnover means (13) shaped to act under the effect of the relative rotary motion to cause at least a fraction of the food to turn over in a turnover direction (D) that presents, in the plane of the rotary motion, a majority component that is radial.

Abstract: The invention relates to an appliance (1) for cooking food, the appliance comprising firstly a receptacle (2) for containing the food and secondly a blade (8) placed within the receptacle (2), said receptacle (2) and blade (8) being designed to be driven with relative rotary motion so as to stir the food in the receptacle (2), the appliance being characterized in that the blade (8) includes turnover means (13) shaped to act under the effect of the relative rotary motion to cause at least a fraction of the food to turn over in a turnover direction (D) that presents, in the plane of the rotary motion, a majority component that is radial.

Abstract: A churn for processing food products, comprising a rotating drum with an opening for loading and unloading the products, further comprising a hatch provided with elements for detachable coupling to the opening of the drum and comprising ports adapted to allow the outflow of water deposited on the bottom of the drum, elements being provided which are adapted to arrange themselves selectively in a position for opening and closing the ports.

Abstract: An automatic bread maker includes a container in which bread ingredients are fed, a main body which receives the container and is equipped with a motor, and a control unit which controls to perform a bread making process in a state where the container is received by the main body. The bread making process includes a grinding step of grinding grains in the container by driving the motor, and a kneading step of kneading bread ingredients in the container including the ground flour of the grains into bread dough by driving the motor. The control unit monitors a load of the motor so as to decide end of the active step on the basis of the load in at least one of the grinding step and the kneading step.

Abstract: The present invention is directed to improved preconditioners (12) especially useful for the production of high meat-content pet foods. The preconditioners (12) include an elongated housing (16) with one or more elongated, axially rotatable mixing shafts (18, 20) therein, each having a plurality of outwardly extending mixing elements (42, 44). The preconditioner (12) is provided with apparatus (56) for directing relatively large quantities of heated non-steam gas into the preconditioner (12) in lieu of most or all of the steam normally used with preconditioners. This serves to heat material passing through the preconditioner (12) without the addition of substantial moisture.

Abstract: Described is a device for preparing and cooking in the form of a household electrical appliance, including a vessel having a substantially horizontal bottom wall and one or more substantially vertical walls connected to the periphery of the bottom wall via a connecting wall. The device includes at least one blade or paddle for mixing and kneading ingredients such as bread dough placed in the vessel, wherein the blade or paddle, in its mixing and kneading position, leaves an underlying space between the blade and the bottom wall of the vessel.

Abstract: The cook pot stirrer is a stirring mechanism incorporated into a lid that covers a cooking vessel. The cook pot stirrer is adapted for stirring liquid content of the cook pot. The mechanism includes a battery power source connected to a motor having reduction gearing connected to a removably attachable stirring tool. A speed control adjusts motor speed, thereby regulating the speed of the stirring device. A protective dome covers the stirring mechanism to isolate the motor and electronics from the contents of the pot. The protective dome is removable for maintenance and battery replacement. Stirring tools of various lengths, heights and surface areas may be provided for use in a variety of cooking situations.

Abstract: The invention relates to a method and a device for heat-treating and/or cooling liquid foods, in particular drinks. According to the invention, the liquid food is heated by at least one heat transfer medium during heat exchange and the foods and/or the heat transfer medium is guided along a spiral- and/or helical-shaped fluid channel (1; 2, 3).

Abstract: An automated cooking apparatus to replicate a chef's stir-frying cooking skills on using a utensil, a combination of using a utensil and wok-flip mechanism, or a wok-flip mechanism to enhance cooking results.

Abstract: A stirring hot plate for simultaneously heating and stirring a mixture includes a phase controlled motor that spins magnets which couple to, and thereby spin, a stir bar within the mixture. In addition to spinning the magnets, the motor includes an operational mode in which the motor is rapidly braked thereby quickly spinning down the stir bar. The stirring hot plate also includes a visual indicator to the user that the platform is hot-to-the-touch that is especially effective when the stirring hot plate is not in use.

Abstract: A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having an inner wall defining a compartment and including a solid, imperforate wall portion, fluid being contained in the compartment, and a rotatable auger mounted in the compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion of the inner wall. Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion. Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion.

Abstract: Provided is an automatic bread maker which sequentially performs a mixing/kneading process, a fermentation process, and a baking process, the automatic bread maker including: a bread container used for accommodating breadmaking materials; a baking chamber which is provided inside a body and receives the bread container; a grinding blade which is capable of being put in and taken out of the bread container in the baking chamber; and a grinding motor provided for rotating the grinding blade.

Abstract: An inner pot assembly for a hot-air baking oven includes a container body, a rotatable sleeve, a driven shaft, a speed-reducing mechanism and a stirring member. The bottom of the container body has a shaft mount. The rotatable sleeve penetrates the shaft mount to be rotatable with respect to the shaft mount. The driven shaft penetrates the rotatable sleeve to be rotatable with respect to the rotatable sleeve. The speed-reducing mechanism is fixed to the container body and has a speed-reducing gear set driven by the driven shaft and driving the rotatable sleeve to rotate. The stirring member is connected to the rotatable sleeve and received in the container body. The stirring member is driven by the rotatable sleeve. The speed-reducing mechanism drives the stirring member to stir the food items received in the container body, so that the food items can be baked uniformly.

Abstract: Apparatus 30 for production of food products, which apparatus 30 comprises a feed section 40 and a compression section 41, the feed section 40 comprising open channels 50 into which food for processing is introduced by a plurality of regulating helixes 70 and drive elements 51 in the channels 50 for moving the food along the channels 50, the compression section 41 lying adjacent the feed section 40 such that food is moved by the drive elements 51 from the channels 50 into the compression section 41, the compression section 41 comprising tubes 66 of desired cross-section and length, whereby in use food is moved along the channels 50 and into the compression section 41 by the drive elements 51, subjected to a desired compression in the compression section 41 and then leaves the compression section 41 at the end thereof remote from the feed section 40. Improved quality food products can thereby be provided.

Abstract: An apparatus for stir-frying discrete pieces or particles of one or more foodstuffs, the apparatus comprising a heated surface in the form of the interior surface of a portion of a substantially circular cylindrical body, stirring means comprising a helical body or screw 44, 45, 46 having an axis and arranged for rotation at least partly within and in close proximity to the heated surface such that rotation of the helical body transfers the discrete pieces along the cylindrical body substantially parallel to the axis such that the screw and heated surface form a screw conveyor, and scraping elements 32 arranged on the rim of the turns of the screw for scraping the heated surface when the screw rotates so as to remove any layer of material originating from the foodstuffs and adhering to the heated surface, each of the scraping elements comprising a first elongate body 35 made of a resilient material, preferably polyetheretherketone (PEEK), and having a substantially rectilinear scraping surface 36 for engaging

Abstract: Contemplated fully automated coffee roaster have significantly reduced energy demands, use electrical heat as a heat source in a temperature-only driven program mode, and eliminate smoke and smell within the roaster. Most preferably, contemplated fully automated roasters will consume only about 10 percent of the energy as compared to known devices on a per kilogram basis of beans and require no operator experience.

Abstract: The cook pot stirrer is a stirring mechanism incorporated into a lid that covers a cooking vessel. The cook pot stirrer is adapted for stirring liquid content of the cook pot. The mechanism includes a battery power source connected to a motor having reduction gearing connected to a removably attachable stirring tool. A speed control adjusts motor speed, thereby regulating the speed of the stirring device. A protective dome covers the stirring mechanism to isolate the motor and electronics from the contents of the pot. The protective dome is removable for maintenance and battery replacement. Stirring tools of various lengths, heights and surface areas may be provided for use in a variety of cooking situations.

Abstract: Disclosed is a stirring tool which is capable of fully and efficiently mixing ingredients such as mayonnaise even in relatively small amounts. A stirring blade is mounted on a rotating shaft which is rotated by a driving force. A hollow blade cover is provided which covers the periphery of the rotating stirring blade and a portion of the edge of the stirring blade constitutes a long edge which is an edge part that faces the inner circumferential face and which extends along the inner circumferential face of the blade cover. Openings which are holes and an opening are provided at the end of the blade cover and in a peripheral wall of the blade cover for circulation of the stirred ingredients. The long edge can be seen through the holes in the peripheral wall when the rotating blade rotates.

Abstract: A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are distributed around the food products in the blancher. The flows are discharged at a high flow rate, a high pressure, or a combination of both. Where a liquid is discharged, it preferably is discharged at a flow rate of at least 20 gpm and at least 30 psi. Where a gas is discharged, it is discharged at a flow rate of at least 60 CFM at a pressure of at least 2 psi or at a flow rate of at least 10 CFM at a pressure of at least 80 psi. If desired, discharged fluid can be recirculated to save energy. To help increase agitation and help break up clumps of food products in the blancher, direct-contact mechanical agitation devices, such as baffles, can be used.