Abstract: A machine to fast cook individual servings of spaghetti and the like, particularly spaghetti which has a microscopic bore through the center of each strand, comprises a pressurized boiler to heat water to a temperature of about 155 degrees Celsius under pressure of about 7 atmospheres or about 105 psi, a first cooking chamber to receive an individual serving of spaghetti for cooking and to thereafter receive the heated and pressurized water from the boiler to cook the spaghetti for about thirty seconds, a second cooking chamber to which the partially cooked spaghetti is then transferred through a conduit whose passage is controlled by a ball valve for further cooking in water at a temperature of about 90 degrees Celsius for a duration of about twenty seconds.

Abstract: A machine to fast cook an individual serving of pasta and similar foods in the short time span of a minute or less, comprises a single cooking chamber in which to complete both of a two phase cooking cycle. The first phase exposes the pasta in the cooking chamber to very high temperature water, 300 to 400 degrees Fahrenheit, under very high pressure, sufficiently high to substantially prevent vaporization thereof, for a period of about thirty seconds. Such pressurized high temperature water is provided by a boiler connected by a conduit to the cooking chamber, and after the first phase of the cooking cycle it is discharged from the cooking chamber into an expansion tank. The second phase of the cooking cycle exposes the pasta in the cooking chamber to hot water below the boiling point but at a cooking temperature of about 190 degrees Fahrenheit for about twenty seconds.

Abstract: The invention refers to a baking oven having a baking chamber which is accessible via a door and which is designed for introducing therein a carriage carrying baking goods so that the carriage is stationary during a baking process. The baking oven comprises two air channels extending laterally of the baking chamber at both sides thereof over the effective height of the baking chamber and being each separated from the baking chamber by a partition provided with a plurality of air passage openings. The air channels are, during the baking process, alternately supplied by a blower and, via a switching equipment, with hot air heated by a heating means. The hot air is humidified by a vapor supply means and transversely passes the baking chamber in alternating directions and is subsequently again sucked back along a closed circuit to the suction side of the blower. The blower and heating means are arranged at a higher level than the baking chamber and at least partially above said baking chamber.

Abstract: An apparatus for grinding and precooking grain includes a housing that contains grinding disks, a hopper for input of the grain, a worm screw, and an output tube for the flour, wherein the housing defines a hermetic chamber inside which the vapor produced by friction while grinding is accumulated. A tube is provided from the hermetic chamber to capture the vapors and lead them to the tube through which the grain enters in order to precook it. The grinding disks have an alternating disposition of channels and reliefs in order to capture the vapor and lead it to the center of the disk through which the grain enters and return it to the input tube communicating with the hopper through the worm screw.

Abstract: Method and apparatus for continuous production of tortilla chips, including mixing tortilla flour and water to form a dough, rolling the dough into a coninuous sheet, cutting tortilla shapes from the sheet, moving the tortilla shapes continuously through a baking oven to produce baked products, moving the baked products continuously along an equilibration conveyor to substantially equalize the moisture content of each baked product throughout the product to form an equilibrated product, moving the equilibrated product continuously through a refrigeration unit to cool the product to form a cooled product, cutting the cooled products into chip shapes, and moving the chip shapes to a fryer to produce the tortilla chips. The frying step may be continuous or batch as desired.

Abstract: A smoking for use with a patio grill of the type having an open horizontal cooking surface and means therebelow for providing heat such as by burning charcoal, an electric heating element or a gas fire, the smoker being formed of a bottom section having an open horizontal bottom with a peripheral edge dimensioned to rest upon the open horizontal cooking surface of the patio grill, the bottom section having closed sides and end walls and an upper, open horizontal top, a horizontal cooking grill supported by the bottom section adjacent the open top, and the smoker having a removable top section with an open horizontal bottom with peripheral edge dimensioned to rest upon and closely engage the bottom section top peripheral edge and having closed side walls and end walls and dimensioned to provide a closed space to encompass food to be smoked resting on the horizontal cooking grill.

Abstract: Apparatus is disclosed for disintegrating fruit into pulp and juice and includes apparatus for controlling the rate of introduction of fruit and of ambient atmosphere into the overall apparatus, a cylindrical rotor housing having an entrance aperture and an outlet channel with a rotor drivingly rotated within to accelerate the fruit around a circular path and then discharge the fruit through a tangential channel into a disintegration chamber where the fruit impacts against a disintegrating member to disintegrate the fruit into pulp and juice for subsequent removal and packing.

Abstract: The unit comprises a deep pan located within a casing, closed at the top by a cover that features a first window, facing a raw food magazine, and a second window, closed by a door turning upwards and facing a station accessible from outside in which a container is placed from a dispenser located above; a drainer is located between the deep pan and the cover and can rotate so that after receiving the raw food through the first window it empties the fried food into the container through the second window. The deep pan contains a mixture of oils that is kept at a preset level by a feeder and heated by an electrical heating element, while the fumes given off by the oils and frying food are conveyed to a purifier that discharges outside purified fumes with low temperature and humidity.

Abstract: An automatic baking apparatus comprises a kneading case doubling as a baking die mounted removably in a heating chamber, an inlet and an outlet formed in the side wall of the heating chamber, a fan casing having the inlet and the outlet, a fan arranged in opposed relationship to the inlet of an air passage formed by the side wall of the heating chamber and the fan casing, a fan heater formed by being bent in the vicinity of the outlet, a motor for driving the fan, a dough temperature sensor arranged downward of the kneading case, a room temperature sensor for detecting the room temperature, a lower heater arranged downward of the kneading case, a blade drive in the kneading case, a motor for driving the blade, and a microcomputer. In accordance with the temperatures detected by the dough temperature sensor and the room temperature sensor, the motors and heaters are driven thereby to bake up the dough into bread within a predetermined length of time.

Abstract: A continuous digesting apparatus for digesting a high viscous material such as a raw material for bean curd (for example, a Japanese food "tofu") or various kinds of soups. According to the digesting apparatus of the present invention, the digesting chamber is divided into a plurality of compartments by a plurality of partition plates each having a notch and therefore the raw material in each compartment can be sufficiently mixed and uniformly digested by the injected steam and the following raw material fed from the upstream compartment through the notch of the partition plate. This makes it possible the raw material to be uniformly heated and mixed. In addition, the partition plates can prevent the formation of bubbles of active ingredients such as protein included in the raw material and the discharge of the active ingredient from the discharging pipe.

Abstract: In a process for the fast cooking of pasta and the like, a metered quantity of food is introduced from the top, into a containing chamber 8 embodied in a broiler 7, in said containing chamber 8 pasta being homogeneously distributed. Subsequently water at high pressure and temperature coming from the boiler is also introduced into the containing chamber. The expansion of water in the containing chamber takes place without forming overheated vapor so that water can homogeneously impregnate and soften pasta within a period shorter than 40 seconds. Pasta is then conveyed into a pause chamber 9 where cooking goes on for a period shorter than 40 seconds. The last cooking operation takes place in the consuming vessel 76 where pasta is finally transferred, while the final consumer is putting dressing thereon.

Abstract: An apparatus for loading food for alignment with food sticks is provided. A food bin stores the food to be processed. The bin is filled with food which is gravity fed into J-shaped sections of a food conveyor belt. Concurrently, a stick conveyor system carries and aligns food sticks with the food. When the correct number of food items is aligned with the food sticks, the sticks are automatically inserted into the food items.

Abstract: The unit features a metal inner casing within which a deep pan is located, containing a mixture of oils heated, a drainer moving on a horizontal axis, and guiding means for conveying a portion of raw food towards the drainer, which is immersed in the oil mixture, the inner casing being fitted with a window mounted in a door that opens towards the outside of the inner casing, through which the drainer moves, enabling the fried food to be unloaded into a container located in a station that is accessible from outside the unit, and being kept under the action of a depression by a suction means, upstream of which is fitted a means for purifying the greasy fumes given off by the oil.

Abstract: In order to cook a portion or batch of spaghetti rapidly the spaghetti is inserted into a first pre-cooking chamber under pressure, a second chamber cascade connected to the first chamber for completing the cooking process, a stirrer for agitating the "pasta" in the second chamber and microprocessor control means for regulating the residual cooking water left with the cooked "pasta" and for generating the heat for the pre-heating stage and for hydraulic control of inlet and outlet valves in the cooking chamber.

Abstract: A device for holding a series of boiled food products and method for baking boiled food products including one or more carriages having pivotally mounted boards thereon for supporting the boiled food products. The carriages are positioned on a movable table adjacent to an opening of a rotatable oven such that each carriage may be disposed within the oven in successive shelves. Each of the boards of each carriage has a trip lever or handle movable between a first position, wherein the boiled food products rest on the boards in a generally horizontal position, and the second position, wherein the lever is rotated permitting the boiled food products to fall onto the shelf itself. A single carriage may also be repeatedly used in multiple shelves of the oven. The shelves of the oven each include a pair of spaced-apart guide rails which constrain lateral movement of the carriage when it is supported within the shelf.

Abstract: A device for extracting a sugar mass from a vacuum cooker, comprising a centrifugal turbine-like rotor equipped with a limited number of blades for the extraction of the sugar mass, said rotor being placed in a housing which may be connected to said cooker and whereon an outer cavity is provided for the introduction of a heating fluid. The sugar mass drops directly into the scroll of the centrifugal rotor, where it is conveyed, under a slight pressure, through a peripheral conduit leading into a tangential outlet duct.

Abstract: An apparatus for cooking foods which is a combination of an outdoor grill and an optional smoker attachment. The grill itself is of a type having a container with an open top, a closed bottom, front and rear sidewalls for holding heat-retaining lava rock. A hinged lid which is removable is attached to the grill for retaining heat within the container. A removable grate is selectively disposed inside of the container above the lava rock when the device is to be used as a grill for holding foods directly up above the lava rock and such grate is removable when the device is to be used for smoking foods. When the apparatus is to be used as a smoker, a metal cabinet having a rear wall, a pair of sidewalls connected to the rear wall, a removable front wall and a top wall is placed upon the container and has an open bottom so that the heat from the lava rock will be trapped within such metal cabinet.

Abstract: The invention relates to a cooking utensil, for example a cooking pot, wherein the latter has an ion exchanger and/or absorber and/or adsorber and/or filter and/or other device for the extraction of residues of pesticides, herbicides, synthetic fertilizers, hormones and the like from the products to be cooked and prepared, i.e. from the foodstuffs to be prepared, their preparation liquid and/or their vapors during the cooking process. The said harmful substances are to be extracted in this way from the products to be cooked.

Abstract: A pasta cooking apparatus which includes first and second chambers connected by a first pipe controlled by a first valve. The first chamber is in communication with the ambient by means of a second pipe controlled by a second valve. A saturated steam circulation system includes a coiled pipe immersed in an oil container and brought to a high temperature by electrical resistance elements located in the container. Electrical sensors in the container are employed to control the temperature of the oil.

Abstract: A system for preparing tortillas includes a tortilla cooking oven and a cooked tortilla cooling device associated with the oven. The cooking oven has an entrance at which uncooked tortillas are received and an exit from which cooked tortillas are discharged. The oven also include a plurality of superposed transporting members which define a cooking path along which each tortilla travels through the oven and in which each of the opposite sides of the tortilla at separate portions of the path are subjected to cooking at the same temperature and over the same amount of time. The cooling device associated the oven is adapted to receive cooked tortillas from the exit of the oven and to form a cushion of pressurized air whereby the tortillas can be moved on the air cushion along a predetermined cooling path, for example by operator assist, such that the cooked tortillas are cooled by the time they reach the end of the cooling path.

Abstract: An improved oven for preparing fried products includes a frame structure across which several transport belts traverse and carry product through a series of sets of burners disposed at different zones or levels of the oven. The sets of burners operate in accordance with known principles of convective flow of heat to produce different temperatures at different levels and in such a sequence that on entering the oven the product is subjected to a high temperature that then progressively diminishes as the product is carried through the different levels of the oven until it finally exits therefrom.

Abstract: The specification relates to an automatic frying machine, including a feeder device to place materials automatically into a pan, a frying and stirring device and a mechanism to turn the pan through 180.degree. for the purpose of serving the prepared food. The machine does pan washing with a stirrer and water injectors which automatically inject water. The device can be operated in a single process with the operations including material feeding, frying, serving and pan washing.

Abstract: The process comprises in combination the steps of: the kneading of the ingredients mostly based on flour, lard, olive-oil or anyhow vegetable oil, sugar, salt, leaven and water; a first rolling of the mixture or dough to obtain a relatively very thin layer; the leavening under this condition of thin layer, and the seasoning; a second rolling; and the baking, by previous severance and/or partial incision of the laminar leavened structure.

Abstract: A barbeque cooking and smoking apparatus of the type having a separate oven and an adjacent firebox with a smoke passage opening between the firebox and oven for passage of smoke and heat from the firebox into the oven having a positive mechanical gate operated by the oven door which blocks the smoke passage opening when the oven door is open and opens the smoke passage opening when the oven door is closed.

Abstract: A microcomputer-controlled, integrated cooking apparatus for automatically preparing culinary dishes. The constituent ingredients of a particular dish are loaded into a compartmentalized carousel, which is mounted on the cooking apparatus. The apparatus includes a memory for storing one or more recipe programs. The recipe program specifies schedules for dispensing the ingredients from the carousel into a cooking vessel, for heating the vessel (either covered or uncovered), and for stirring the contents of the vessel. These operations are performed automatically under control of the microcomputer.

Abstract: A processing chamber for processing products and having different processing conditions in different chamber zones, a single continuous conveyor extending through the chamber from one end to the other, unit supports supportable on the conveyor for moving units from one end to the other, a first unit movement system to move units through the chamber at a predetermined first speed, a second unit movement system for moving units through the chamber at a predetermined second speed, engagement devices interengageable between the unit supports and the first movement system, or the second movement system, selectively, and a control to control the first and second movement system for selective timed operation.

Abstract: A machine for making cookies for removably mounted cylinders that spread the dough on a conveyor belt and the dough is automatically formed into cookies. Mechanism for sprinkling material are positioned so that the particulate material falls on the surface where the dough is going to be deposited and on the cookies themselves. A trap for the excess of the particulate material is provided by routing the conveyor belt appropriately. This allows using that particulate material again.

Abstract: A baking oven has a baking chamber in which plate members carrying the baking good are stepwisely conveyed along an endless path. The baking chamber has a charging and discharging opening through which a branch of this endless path is fed to a charging and discharging station located outside of the baking chamber. Hot air is blown into the baking chamber by means of a blower. In order to prevent that the hot atmosphere within the baking chamber escapes through the charging opening, this opening can be closed by a closure means actuated in synchronism with the steps of movement of the plate members. Further in synchronism with this actuation, a change-over means is actuated which guides the hot air either into the baking chamber or into a by-pass-channel leading back to the blower.

Abstract: A cooker for cooking food such as bar-b-que or the like. The cooker has a cooking tower with a rotating carrousel therein and various means for holding the food as it is being cooked. There is a heat source offset from beneath the cooking tower and positioned below a warming tower located alongside the cooking tower. Both the warming tower and the cooking tower are movably supported by a wheel carriage.

Abstract: A pumping apparatus mountable on a mobile cart or shelf for transferring a liquid or slurry pie filling such as is used for pumpkin and custard pie to pre-formed pie crusts within the confines of an oven. The device is used in small 1-3 man bakery in the manufacture of pumpkin or custard pie.The device features a housing having a pump and motor and an inlet pipe to bring the filling to the pump from which it is transferred to other locations within an oven by an outlet hose connected to a loading arm. The flow of filling is controlled by the operator via a switch mounted on the arm.

Abstract: A highly compact oven for preparing barbecued foods on a commercial basis includes a cabinet having a vertical partition wall that divides its interior into an oven chamber and an equipment compartment, and doors which provide access to the oven chamber. In addition, the oven has a rotisserie for supporting foods in the upper portion of the oven chamber opposite one of the doors, and this rotisserie is turned by a motor in the equipment compartment. A cylindrical firebox in which wood is burned is located in the lower portion of the oven chamber opposite another of the doors to provide the heat required for cooking the food and the smoke for imparting the barbecue flavor to that food. Food on the rotisserie is shielded from the firebox by a baffle wall which extends across the oven chamber, yet has its margins spaced from the front and back walls, so that heated air and smoke circulate freely between the region of the firebox and the region of the rotisserie.

Abstract: The invention relates to a cooking vessel comprising a cooking pan and cover, especially a steam pressure cooker, to which a temperature-dependent resistor is attached as a temperature sensor with an attached computing device for the determination of the temperature inside the cooking pot, and for the transmission of electrical signals corresponding to the temperature detected.In order for the cooking vessel to be equipped for an exact measurement of temperature without greatly increasing costs, a measuring point covered by the handle is provided, to which a temperature sensor is attached. One of the handles of the cooking pot or cover carries a plug accommodation with connection contacts, which mechanically accommodates a computing device formed as a plug unit, and connects electrically with the temperature sensor.

Abstract: A process which includes a hopper for feeding grain, a heater for heating the grains disposed below the hopper, a transport conveyor for moving the grains while contacting them with hot water from a hot water tank, a steaming conveyor receiving the grains from the transport conveyor and exposing them to steam for steaming and evaporating excess water therefrom and an outlet at the downstream end of the steaming conveyor.

Abstract: A portable food cooker for water smoker or direct heat cooking of food products comprising a support pedestal mounted on wheels and containing a heating unit, an open-ended wall section removably supported with a lower open end on the pedestal in communication with the heating unit and extending upwardly therefrom, a removable cover for closing the upper end of the wall section and defining with the pedestal and wall section a confined cooking compartment, one or more food support grills mounted at selected elevations in the compartment, and a pan located in the compartment below the grills and above the heating unit to contain water for water smoker cooking or, alternatively, fuel for direct heat cooking. The pan catches and contains material falling from food on the grill during the cooking operation, and an annular reservoir in the bottom of the wall section collects materials falling into the lower portion of the cooking compartment.

Abstract: A meat support for supporting sausage in a smokehouse has a rotor mounted for rotation upon a support vehicle. The rotor has a plurality of horizontally extending pockets formed therein, each of which is proportioned to receive and support a sausage with its longitudinal axis horizontally oriented. The rotor is driven about its longitudinal axis such that the sausages which are located in the pockets of the rotor are caused to rotate about their own longitudinal axis. This rotation of the sausages when horizontally oriented serves to reduce moisture losses and to maintain a uniform moisture distribution throughout the sausage while it is cooked.

Abstract: An automatic bread baking machine wherein, at a predetermined time prior to a preset time, water is supplied into a container, in which the ingredients of bread are mixed into the water by rotating a rotary vane provided in the container, producing dough. A fixed rod is provided in the container adjacent to and spaced from the rotary vane, and the dough is twined around the fixed rod by the rotary vane and kneaded at comparatively low speed by the cooperation of the rotary vane and the fixed rod. The dough temperature is sensed by a temperature sensor disposed in the fixed rod, and when the sensed temperature has reached a predetermined value, the dough kneading operation is terminated. The water is supplied into the container from a water tank covered with a heat-insulating layer. An ice box for containing ice is provided in the water tank, and when the ambient temperature is higher than a predetermined value, cold water is supplied to the container.

Abstract: The invention relates to a cooking vessel comprising a cooking pan and cover, especially a steam pressure cooker, to which a temperature-dependent resistor is attached as a temperature sensor with an attached computing device for the determination of the temperature inside the cooking pot, and for the transmission of electrical signals corresponding to the temperature detected.In order for the cooking vessel to be equipped for an exact measurement of temperature without greatly increasing costs, a measuring point covered by the handle is provided, to which a temperature sensor is attached. One of the handles of the cooking pot or cover carries a plug accommodation with connection contacts, which mechanically accommodates a computing device formed as a plug unit, and connects electrically with the temperature sensor.

Abstract: A continuous meat processing line having a patty-forming machine at the inlet end, a cooking portion, a transfer section, a quick freeze section and a packing section at the outlet end. The cooking portion has a first cooking section adjacent to the patty-forming machine and a second cooking section in line with the first cooking section. Each cooking section has a conveyor belt for moving patties through the cooking section. A plurality of heating units are spaced above the conveyor belt in each cooking section and a plurality of individual radiant heaters are located in each heating unit. A water tray is located below each conveyor belt and a drain trough is connected with the water trays.

Abstract: An adapter for using with a kettle-type charcoal or gas grill to cook and smoke meat, and a method of smoking meat using the adapter. The adapter includes a vertical cylindrical peripheral wall of a diameter just smaller than the kettle grill itself. Handles are attached near the top of the wall on opposite sides. The fasteners used to attach the handles extend through the wall and support a grill rack about 12 to 18 inches above the level where the rack would be if it were in its normal position in the lower or "kettle" portion of the grill. A second grill rack is supported about six inches above the bottom of the adapter. Small clips are hooked over the edge of the kettle portion of the grill and support the adapter by means of an outstanding tab. Four such clips are generally required to support the adapter with stability. The method includes salting the food, especially if it is fish or fowl, before cooking.

Abstract: A highly compact oven for preparing barbecued foods on a commercial basis includes a cabinet having a vertical partition wall that divides its interior into an oven chamber and an equipment compartment, and a door which closes the front of the oven chamber. In addition, the oven has a rotisserie for supporting foods in the upper portion of the oven chamber, and this rotisserie is turned by a motor in the equipment compartment. A firebox in which wood is burned is located in the lower portion of the oven chamber to provide the heat required for cooking the food and the smoke for imparting the barbecue flavor to that food. Food on the rotisserie is shielded from the firebox by a baffle wall which extends across the oven chamber, yet has its margins spaced from the back wall and door, so that heated air and smoke circulate freely between the region of the firebox and the region of the rotisserie.

Abstract: A pizza cooking utensil comprising a housing having one open end adapted to be disposed adjacent the hot surface of a cooking grill and the opposite end closed by a removable cover, a partition provided in the interior of the housing separating the interior of the housing into two chambers, one chamber being adapted for surrounding or encasing a pizza serving to be cooked and the other chamber being a moisture chamber or water reservoir chamber, valves interposed between the two chambers and operable to selectively admit a quantity of moisture into the chamber surrounding the pizza section for facilitating the rapid and efficient cooking of the pizza section. The utensil eliminates the need for the usual relatively large and expensive pizza oven and renders the serving of pizza in a fast food establishment a feasible operation.

Abstract: A more convenient and versatile charcoal fired cooking apparatus is disclosed. A free-standing charcoal and water pan assembly having support legs allows lifting off of the body or shell of the cooker together with two food support racks held on brackets thereof. The water pan is also liftable from the legs of the free-standing assembly to enable direct grilling of food when desired. A removable dome rests on the top edge of the cooker body.

Abstract: An oven with air convection combustion, particularly for bakehouses (bread, pastries, cakes), to achieve considerable economy of energy and to improve efficiency has primary and secondary air circuits sealed and closed, the secondary air being heated in ducts surrounding the fire-box and exhaust conduits and admitted into the baking chamber through adjustable nozzles. The cooled secondary air leaving oven is recycled by the a turbine. A vapor generator is formed from metal tubes extending into the exhaust gas conduit and the vapor is fed to a ramp pierced with calibrated holes disposed vertically in the baking chamber through which it is disposed into the chamber after being saturated by a water injector.

Abstract: A portable apparatus is provided for cooking eggs on a heated cooking surface or grill and includes a frame with a plurality of rings carried on the frame. Each ring is adapted to be disposed on the grill and to receive a shelled egg therein. A peripheral wall means is provided for enclosing the rings. A removable closure assembly is provided for being positioned over the rings and includes (1) a cover at least coextensive with the peripheral wall means and adapted to engage the peripheral wall means, (2) an open top container mounted on the cover and defining a reservoir for receiving a predetermined quantity of water therein, and (3) means for defining an unobstructed orifice through the cover and communicating with the interior of the container for metering the water at a predetermined rate onto the grill.

Abstract: An improved food oven and method of preparing food is disclosed characterized by a double-oven compartment structure with each compartment having multiple infrared heating rod arrays and a smoker unit adapted to prepare food disposed within the compartment. Operation of the heating rod arrays and smoker units are monitored by a novel electronic control system which permits independent baking, broiling, barbecuing, smoking and hold-warming of foods disposed within each compartment. The compartments further incorporate a unique vent system which automatically generates a convectional airflow through each of the compartments to reduce isolated temperature gradients within the compartments and effectuate a generally uniform preparation of food.

Abstract: An apparatus for cooking and smoking food products under pressure comprises a cooking enclosure with separate means for heating and for supplying smoke under pressure. More particularly the apparatus comprises an enclosure with a removable door and a food tray which slides in and out of the opened door. An internal heat tube is provided for connection to an external heat source. A system for producing, filtering, drying, and compressing smoke introduces compressed dry smoke which pressurizes the enclosure. There is also provided a method of maintaining a relatively constant pressure inside the enclosure, and means for indicating temperature and pressure inside the enclosure.

Abstract: A machine for preparing and cooking corn dogs which are batter coated weiners upon a stick has a fry tank and coating bin mounted on a frame. Food articles are impaled by sticks driven through clasps in holes in a stick clamp. The food articles are dipped into a coating substance by elevation of the coating bin. The articles are elevated by rotating or flipping them above the lip of the fry tank and immersed in hot grease within the fry tank, cooked, and then elevated by rotating or flipping them out of the fry tank. The sticks are unclasped from the stick clamps and placed on a receiving tray. Thermostatically controlled heating elements suspended above the floor of the tank heat the grease.

Abstract: An energy efficient convection barbecue pit for uniform cooking of meat. Heated smoke from a firebox passes through a joinder flue into a cooking chamber and is there urged upward by means of an inlet baffle. A convection fan located within a discharge duct connected to the ceiling of the cooking chamber draws the entering smoke through a suction port and discharges it through the duct. The discharge duct channels the smoke toward the front of cooking chamber and then downward thereby creating a turbulent, rolling air flow motion and a uniform temperature profile within the cooking chamber. Exhaust smoke exits at the bottom of the cooking chamber on either side of the inlet baffle and collects in a plenum chamber before exiting through an exhaust stack. Temperature within the cooking chamber is monitored by a thermostatically controlled firebox damper on the firebox door and a thermostatically controlled gas burner adjacent to the firebox.

Abstract: A feed tank portion (11) of a conventional shrimp processing apparatus is divided into forward (35) and rear (33) sections by an intermediate baffle (31), which extends across the full width of the feed tank (11). The baffle (31) is configured so that the rear tank section (33) can function as a feed tank for raw shrimp for the processing apparatus. A feed belt (17) moves the raw shrimp out of the rear tank section (33) to a cooker (23). The warm condensate liquid from the cooker (23) and water at ambient temperature from the sprinklers (27) at the upper end of the feed belt (17) runs off into the forward tank section (35). The water in the rear tank section (33) is continuously recirculated and maintained at a desired low temperature, with a specific concentration of chemicals, such as phosphate, if desired.

Abstract: A recirculating hot oil cooking apparatus for animal or vegetable product pieces which includes flow direction altering mechanisms in front of and behind the product entry zone of the cooker to substantially eliminate eddy currents and improve movement of raw product pieces from the product entry zone toward the product exit zone without product clumping.