Abstract: An improved structure of a roasting device is disclosed. The roasting device comprises a body, a bean-roasting chamber, a bean-entering cover, a front frame board, front cover, connecting elements, a rear cover, fan, filter, fan seat, controller, cooling device, and control panel. The roasting device allows the exhausted gas within the chamber to be forced out and the oil fume and particles are filtered. This will improve environmental pollution and the quality of the roasted bean is improved. The roasted beans are prevented from being squeezed out from the chamber and the speed of cooling of the roasted beans is increased.

Abstract: Toaster hash brown (THB) potato patties are formed, coated with oil, drained of excess oil, baked in an impingement oven and frozen. The THBs exhibit little or no oil drip when reconstituted.

Abstract: A grill device includes a connecting unit which pivotally connects upper and lower grill units.

Abstract: An apparatus for controlled hydration and continuous full absorption cooking of a bed of particulate food product, the apparatus comprising a substantially horizontal vessel (12) in which the hydration and cooking process takes place, having an inlet end (14) and an inlet port (16) for introducing food product into the vessel, an outlet end (18) and an outlet port (20) for the discharge of the food product, an upper portion (22), and at least one trough portion (24); a loading device (38) for introducing food product into the vessel; a conveying device (30) for moving food product from the inlet end to the outlet end of the vessel during the hydration and cooking process; a hydration device (47) for hydration and cooking the food product during the transit by the conveying device from the inlet end to the outlet end of the vessel, the hydration device delivering water to the surfaces of the food product so that the food product is exposed to water at substantially its rate of absorption during the hydration a

Abstract: A food product and a method for making the same. The food product is comprised of a tortilla (either flour or corn) and a pliable, tabular food filling member. The food filling member may be an omelet, for example. The food filling member is dimensioned to overlay and substantially cover most of the tortilla. The food product is produced by laying the food filling member on top of the tortilla and rolling the two up together so that, in cross section, the food product comprised of alternating layers of tortilla and pliable food filling member.

Abstract: A method and apparatus for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are partially fried from below by immersing the lower portions of the preforms in a vat of hot oil and transporting them through the hot oil. After cooking the preforms to a desired moisture content, at which point the preforms retain their bowl shapes outside of or independent of the mold cavities, the preforms are removed from the mold cavities and subsequently cooked to completion in a secondary frying operation. The invention also features an apparatus to carry out the method.

Abstract: A facility for preparing bakery and/or pastry products including a plurality of successive operational stations including at least one preparation station and one baking station, in addition to a conveyor supporting the products and moving the products through the plurality of operational stations. The products baking station includes a hot air oven through which the conveyor is moved along a path having vertical upward and downward branches, each branch in the path being flanked by a mechanism for introducing hot air on one side and by a mechanism for extraction of air on the opposite side.

Abstract: A grill apparatus for grilling large quantities of food. The grill apparatus includes a drum support assembly including a plurality of leg members, and also including cross members interconnecting said leg members; and also including a drum member having a side wall which is securely mounted upon top ends of the leg members and also having end walls and further having an opening disposed through the side wall and into the drum member and also having a hole being disposed through one of the end walls; and also includes a lid being hingedly attached to the drum member and being closable over the opening; and further includes a door being hingedly attached to the drum member and being closable over the hole; and also includes a grate assembly including a grate member being removably disposed in the drum member; and further includes tray members being attached to the drum member.

Abstract: A slitting assembly (10) in the preferred form of a rotary cutter includes a shaft (50) upon which relatively thin, large diameter annular blades (56) are slid and held in place on the shaft by relatively large diameter hubs (60). An axial bore (54) is provided through the shaft (50) for circulating a coolant in fluid communication therewith by rotary joints (74, 78). Thus, the blades (56) are cooled below ambient temperature by conduction through hubs (60) and shaft (50) for imparting continuous longitudinal cuts in a band (12) of fat-free brownie products having an internal temperature higher than ambient. The outer periphery of the blades (56) rotate against a back-up roll (22) rotatable about a parallel axis below the band (12). Scrapers (30, 70) are provided to remove any product sticking to the back-up roll (22) and the axial faces of the blades (56).

Abstract: An apparatus and method for making uniformly shaped snack food chips which can be stacked for packaging, e.g., in a cylindrical canister or a canister which conforms to the contour or perimeter of the snack food chips. The apparatus features two-part mold cavities in which chip preforms are restrained and transported through hot oil to be cooked. Preferably, the mold cavities are defined between a pair of rotating belts, one lower belt and one upper belt, which together “encase” or “sandwich” and thereby restrain the chips. According to the method, a continuous sheet of dough is toasted and then proofed before being cut into individual chip preforms. The preforms are then placed into the mold cavities and transported through hot oil to be cooked. Vacuum transfer rollers are used to facilitate placement of the chip preforms into the mold cavities and extraction of the cooked chips from the mold cavities.

Abstract: Briefly stated, the present invention comprises a method of preparing a meat product and, in one embodiment, a method of preparing a beef product from a beef round. The method comprises the steps of cutting a generally solid, generally low fat meat muscle, in one embodiment the beef round, across the grain into two or more muscle portions with each muscle portion having a predetermined thickness. At least one of the muscle portions is cut laterally into a plurality of elongated strips with each strip having a predetermined width and the predetermined thickness. The strips are cooked by placing the strips in hot, deep fat, which is maintained within a predetermined temperature range for a predetermined time period so that the outside of each of the strips becomes crispy and golden brown while the inside remains soft and moist. In a preferred embodiment, the predetermined thickness is the range of ¼ to ½ inch and the predetermined width is also in the range of ¼ to ½ inch.

Abstract: A hermetic type of cooking vessel with numerous nozzles arranged therein, and conduits which open at these nozzles are connected to a cold water source, a hot water source, a seasoning liquid source, a steam source, a superheated steam source and a heated nitrogen source via associated switching means. With this vessel food material is heated evenly without agitating the food material; and automatically heated with this vessel and cooked with accuracy. Thus, the food material is showered with the heated seasoning liquid and other cooking gases and liquids, and the used seasoning liquid is collected from the bottom of the cooking vessel to be reheated. The so reheated seasoning liquid is made to return to the cooking vessel. The cooking vessel is equipped with a food material temperature sensor, a pressure sensor and such like.

Abstract: The invention relates to a calibrated cutting device for slicing foodstuffs that are suitable for cutting, more particularly meat products. Said device has the following characteristics: a base frame (1) is provided; a shaping tube (55) is also provided, through which the food product that is to be sliced is moved forward in the direction of a calibrated cavity (49); the calibrated shaping cavity (49) is a separate constructive unit different from the shaping tube (49); a knife arrangement (65) moving lengthwise is provided between the feed hole (31) of the calibrated shaping cavity (49) and the adjacent delivery hole (63) of the shaping tube (55), which is arranged between the calibrated cavity (49) and the shaping tube (55); a clamping unit (13) is also provided. The shaping tube (55) and the calibrated shaping cavity (49) can be pressed together by means of the clamping device (13) in order to achieve a negative pressure on the shaping tube (55) through the calibrated shaping cavity (49).

Abstract: In accordance with the present invention, there is provided a coffee bean roaster with recirculated, filtered exhaust airflow. The coffee bean roaster includes a roasting drum sized and configured to receive coffee beans for roasting therein. The roasting drum has a drum airflow inlet and a drum airflow outlet for exhausting airflow from the roasting drum. The coffee bean roaster further includes a blower configured to blow airflow through the drum airflow inlet for venting the roasting drum. The coffee bean roaster includes a fluid filter having a filter airflow inlet and a filter airflow outlet. The filter airflow inlet is in fluid communication with the drum airflow outlet. The fluid filter is configured to filter airflow from the roasting drum. The filter airflow outlet is in fluid communication with the blower for recirculating airflow into the roasting drum.

Abstract: A food processing device for automatically cooking and processing food is shown. The device has a cylindrical cooking vessel positioned in a sloping manner and rotatably supported on rotary wheels. Variable heater elements are provided at the cooking vessel to subject the food to selected cooking heat patterns. The food advances through the cooking vessel by gravitational force and the rotational movement of the vessel and it is also being tossed and turned continuously to ensure even cooking and from adhering to the inner side wall of the vessel. A pre-cleaning unit is provided for cleaning the food thoroughly prior to cooking and a cooling unit cools the cooked food to a desired temperature for packaging.

Abstract: The present invention relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning 3capabilities.

Abstract: A removable firebox for use in a portable, collapsible barbecue grill including retractable heating grate on top of the firebox and a retractable mid-level cooking grill for providing high-temperature cooking. A lower main grill is disposed in a base cavity of the barbecue grill for providing moderate temperature cooking. The firebox rests in the base cavity of the grill housing and provides heat to a cooking area defined by the base cavity, an upper lid of the housing and a pair of side walls extending upward from the base cavity. The firebox and/or the upper lid includes insulation and/or cooling baffles to protect users from heated surfaces. Venting is provided from the sides and rear of the grill housing. When collapsed, the grate and grills fold onto or are retracted within the firebox, and the entire firebox assembly is stowed in a sealed grill housing. The top and bottom portions of the grill housing mate to form a sealed container-like structure for convenient transportability or storage.

Abstract: An apparatus for heating and controlling the process temperature in a tunnel pasteurizer, in particular for packaged food products, in which the tunnel, provided with a conveyor able to advance the product, is substantially subdivided into a first pre-heating area, into a second pasteurization heat treatment area and a third area where the product is cooled. The apparatus is provided at least with a heat exchanger comprising a primary loop and a plurality of secondary loops, each of which is connected to the hydraulic loop of each sub-area. Each secondary loop is further provided with servo-controlled modulating valves which serve as means for controlling the temperature of the water of the sprinkler of each sub-area.

Abstract: A cooking device has a cooking chamber, a ventilation device in the form of a ventilating fan wheel or the like and a heating device plus a catalyst. Air from the cooking chamber, including greasy vapors, odor particles, and/or hydrocarbons, can be directed in a finely-atomized form onto the catalyst by the ventilation device. The catalyst purifies the air directed thereon and releases energy in the form of heat during purification, which heat can be distributed inside the cooking chamber by the ventilation device.

Abstract: The invention relates to a method for rehydrating a predetermined quantity of food granules with a predetermined quantity of water. For this purpose, the water is first of all sprayed as a fine shower onto a portion of the food granules forming a first layer of granules in a chamber (22). Food granules are then deposited in layers on the first layer of granules and sprayed with water in the form of a fine shower in the chamber (22) until the predetermined quantity of food granules and water has been obtained.

Abstract: A drum cooker for cooking granular products comprises a vessel mounted to rotate about an axis. At least two nozzle groups are provided opening into said vessel. One of said nozzle groups is arranged in that it opens into a first area of said vessel covered by that granular product. A second nozzle group opens into a second area of said vessel not covered by said granular product. For enhancing the quality of the cooking process, a control means is provided for supplying said gaseous heat-carrying medium at any time to said nozzle group only that opens into that first area covered by said product.

Abstract: An improved low shear extrusion and dehydrating apparatus (10) and method is provided for the continuous extrusion of various starting materials (e.g., starch-bearing grains or starch fractions thereof, proteinaceous materials and/or nutraceuticals) to yield improved products, especially cold water swelling or soluble starch products. The invention is also useful for forming pre-gelled starch products and for processing starch-bearing materials using little or no surfactant. The apparatus (10) preferably includes an elongated extruder (18) together with a tubular die assembly (20) coupled to the outlet of the extruder barrel (32), wherein the volumetric ratio of the die assembly (20) to the free volume of the extruder (18) is at least about 2, and the ratio of die assembly retention time to the extruder retention time is at least about 5.

Abstract: A removable firebox for use in a portable, collapsible barbecue grill including retractable heating grate on top of the firebox and a retractable mid-level cooking grill for providing high-temperature cooking. A lower main grill is disposed in a base cavity of the barbecue grill for providing moderate temperature cooking. The firebox rests in the base cavity of the grill housing and provides heat to a cooking area defined by the base cavity, an upper lid of the housing and a pair of side walls extending upward from the base cavity. The firebox and/or the upper lid includes insulation and/or cooling baffles to protect users from heated surfaces. Venting is provided from the sides and rear of the grill housing. When collapsed, the grate and grills fold onto or are retracted within the firebox, and the entire firebox assembly is stowed in a sealed grill housing. The top and bottom portions of the grill housing mate to form a sealed container-like structure for convenient transportability or storage.

Abstract: The invention relates to a cooking device with a cooking chamber, a heating device, a circulating system, an energy storage and extraction system and a measuring and regulating system connected to the heating device, the circulating system and the energy storage and extraction system.

Abstract: A rotary blancher having a food product receiving chamber sealed substantially everywhere except at its food product inlet and food product outlet to permit operation using solely a non-liquid heat transfer medium that is a gas or vapor that preferably is steam. To minimize loss of heat transfer medium out the inlet and outlet, some atmosphere preferably is vented. Preferably, the blancher can also use a liquid heat transfer medium or liquid and non-liquid heat transfer combined media. During operation, food product is introduced into the chamber and a rotary food transport mechanism urges the food product toward the outlet. The heat transfer medium is introduced into the chamber where it comes into contact with the food product. After heating the food product to the desired temperature, the food product is removed from the blancher. Preferably, food product is blanched in this manner in a continuous flow process.

Abstract: A process for the preparation of ready-cooked and semi-cooked dishes in a cooking container into which are incorporated all the ingredients, preferably automatically, including mixing of the ingredients just as for an artisanal preparation. A machine for performing the process includes a heating surface on which are placed containers for individual use, the surface being driven by a timed driving system, food supply devices which supply the food according to the timing of the driving system, such that the dishes can be consumed, preserved or frozen. It is also possible to interrupt the cooking in order to separate the solids from the liquid which can be preserved or frozen. The final phase can be carried out in a machine which has a resistance and a container support, one or the two being separable from the other after a delay.

Abstract: A baking oven includes a housing having a baking chamber formed with a lateral opening, the housing having a top formed with a plurality of ventilation holes, a smoke filter mounted within the housing and located under the ventilation holes, a cover engaged with an end of the housing and provided with a transparent window, a tray inserted into the housing, a dropping mechanism mounted within the housing and provided with a baffle configured to close the opening of the baking chamber and a guiding plate forming a slope for transfer of baked foods, an electric fan mounted under the tray, a cooling tray mounted under the guiding plate of the dropping mechanism and located below the electric fan, the cooling tray being formed with a plurality of slots, an electric stirrer mounted in the cooling tray, and a bottom container arranged under the cooling tray.

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.

Abstract: The invention relates to a plant for producing chocolate articles, comprising at least one refrigeration section 5, 8, 12. Cold air supply to a chocolate plant is improved in that the cold air inlet 16, 17, 18 of the refrigeration section 5, 8, 12 is connected to a cold air duct of a central refrigeration system 14.

Abstract: A rotary blancher that is substantially sealed during operation to increase food product heating speed and efficiency. The blancher has a sealed housing, a novel substantially sealed food product inlet, and a novel substantially sealed food product outlet. A heat transfer medium, such as water or only steam, is introduced into the blancher to heat the food product inside the blancher. During operation, food products are substantially continuously introduced into the blancher through the food product inlet, processed by the blancher, and thereafter discharged from the blancher through the food product outlet. As a result, a greater amount of food products can be more quickly heated to a desired temperature using a blancher of this invention as compared to a blancher that is not sealed.

Abstract: A removable firebox for use in a portable, collapsible barbecue grill including retractable heating grate on top of the firebox and a retractable mid-level cooking grill for providing high-temperature cooking. A lower main grill is disposed in a base cavity of the barbecue grill for providing moderate temperature cooking. The firebox rests in the base cavity of the grill housing and provides heat to a cooking area defined by the base cavity, an upper lid of the housing and a pair of side walls extending upward from the base cavity. The firebox and/or the upper lid includes insulation and/or cooling baffles to protect users from heated surfaces. Venting is provided from the sides and rear of the grill housing. When collapsed, the grate and grills fold onto or are retracted within the firebox, and the entire firebox assembly is stowed in a sealed grill housing. The top and bottom portions of the grill housing mate to form a sealed container-like structure for convenient transportability or storage.

Abstract: The invention relates to a method for making confectionery products and an apparatus for use in the method. The apparatus includes a hopper for mixing the ingredients of a confectionery mix with water to provide a confectionery-based slurry, a device to deliver the confectionery-based slurry from the hopper to a scrape evaporator, and a scrape evaporator. The scrape evaporator includes at least a substantially cylindrical upper cooking section having a first surface at a first temperature for receiving the slurry from the hopper and first scrapers. The first scrapers remove the slurry from the first surface and urge the slurry towards a substantially cylindrical lower cooking section having a second surface at a second temperature and second scrapers.

Abstract: A cooking appliance has a cooking space for receiving a product to be cooked. The cooking space communicates with a cooling-air feeding device and with a sensor module which is provided for sensing a infrared radiation of a surface area under measurement located in the cooking space. The sensor module is disposed at least partially in an air stream provided by the cooling-air feeding device. Impairment of the measuring quality by the air stream is prevented by an extraction device that is provided for extracting air from the cooking space. The extraction device and the feeding device define an imaginary straight line joining a mouth opening of the cooling-air feeding device on the cooking space side and a mouth opening of the extraction device on the cooking space side being at a distance from the surface area under measurement.

Abstract: A system for allotting soup to customers without possibility of scorching of the soup and to offer the soup with ingredients immediately by simply serving the soup each time. The system eliminates the possibility of causing variations in the quantity of ingredients or prevents impairment of the initial shape of the ingredients. The system comprises means for separating space in a container into a soup accommodating chamber and an ingredient accommodating chamber, which may be mixed with soup, to accommodate soup with ingredients. The system also includes means for accommodating a predetermined quantity of ingredients arranged at openings on the lower ends of the soup accommodating chamber and the ingredient accommodating chamber, and the opening on the lower end of the ingredient accommodating chamber is closed by separating means, which allows only the soup to pass.

Abstract: The pasteurization heat treatment control system according to the present invention, in the case of irregular operation of the pasteurizer, regulates the heat cycle by monitoring of the temperature of the product in suitable basic subzones of the pasteurizer and by evaluation of the temperature values of the product recorded upstream, intervening so as to ensure the continuation and conclusion of the pasteurization heat treatment of the product part which, at the time of interruption of operation, had already entered into the heat treatment zone.This ensures that the product reaches the pasteurization temperature and that such temperature is maintained for a predetermined period of time independently of stoppage of the pasteurizer.

Abstract: The caldron of the invention comprises a cylindrical caldron main body having a raw material charge port for charging a water-added raw material to be boiled and a discharge port for discharging a boiled raw material, both ports being disposed near to both the closed ends of the caldron main body and at least one steam injection pipe installed in the caldron main body and having a plurality of injection ports for injecting steam and preferably oxygen-free streams for boiling the raw material, wherein the injecting direction of the steam injected from the injection ports is inclined so that the steam is supplied in the circumferential direction of the caldron main body.

Abstract: A method for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are partially fried from below by immersing the lower portions of the preforms in a vat of hot oil and transporting them through the hot oil. After cooking the preforms to a desired moisture content, at which point the preforms retain their bowl shapes outside of or independent of the mold cavities, the preforms are removed from the mold cavities and subsequently cooked to completion in a secondary frying operation.

Abstract: An automatic cooking machine includes a feeding device, a deep-fry device, stove device, a cooker transmission device, a serving device, a washing device, a stir-fry device and a panel each mounted on a base. A program logic controller corresponding with micro-switches and photoelectric sensors controls each of the devices to carry out an automatic cooking process. With such an automatic cooking machine design, the automatic cooking machine can stir-fry and deep-fry like a human cook and is easy to keep in good repair.

Abstract: A rotary blancher that is sealed such that it can be positively pressurized during operation to a pressure greater than the ambient pressure outside the blancher to increase food product heating speed and efficiency. The blancher has a sealed housing, a sealed food product inlet, and a sealed food product outlet all for enabling an atmosphere inside the blancher to be positively pressurized. A heat transfer medium, such as a heated gas, a heated vapor, a heated liquid, or a combination thereof is introduced into the blancher to heat the food product inside the blancher. In one preferred embodiment, steam and hot water comprise the heat transfer medium. During operation, food products are continuously or substantially continuously introduced into the blancher through the food product inlet, continuously or substantially continuously processed by the blancher, and thereafter continuously or substantially continuously discharged from the blancher through the food product outlet.

Abstract: Disclosed is a method and apparatus adaptable for various kinds of raw rice and a variety of finally cooked rice, which comprises a combination of a steaming line constructed of a single endless conveyor and a settling and/or cooling line constructed of a plurality of combined endless conveyor belts arranged downstream of the steaming line. The settling and/or cooling line is combined with the rice continuously steaming line which comprises the steps of placing rice, that has finished preliminary water absorption, on a carrying surface of a single conveyor belt evenly, moving the carrying surface while blowing steam to the rice placed on the carrying surface, and effecting primary steaming of the rice, sprinkling of hot water to absorb water into the rice, and secondary steaming of the rice having absorbed water successively during movement of the carrying surface without agitating the rice, the above steps being performed within a sealed housing.

Abstract: A food processing apparatus is disclosed that has a tank with an inlet end and an outlet end. The apparatus has at least two rotary drums received within an interior chamber of the tank, each communicating with the inlet end for urging a food product from the inlet end simultaneously through the drums to the outlet end. A liquid is held at a desired level within the interior chamber. Each of the rotary drums is submerged in the liquid to a predetermined depth. The food processor of the present invention is particularly well suited for increasing the food product volume capacity for particular foods which can only be passed through the drums at a relatively low product level within each drum.

Abstract: A pancake cooking apparatus has an elongate and preferably open-ended griddle and a batter scraper by which a mass of batter is spread from one end of the griddle to the other. Thickness uniformity is realized by structures for keeping the scraper's edge and the griddle's cooking surface spaced a fixed distance apart during the batter spreading step. The pancake cooking apparatus at times includes a plurality of side-by-side griddles for high-volume manual cooking operations. A method for cooking uniformly thin, rectangular pancakes uses the cooking apparatus.

Abstract: Foodstuffs are cooked by soaking in a hot liquid followed by a soaking in at least one cold liquid. A tank or a plurality of cooking tanks is provided with a liquid inlet, a heating unit for obtaining hot liquid, a refrigeration unit for obtaining cold liquid and filling pipes for conveying the liquids to the respective inlets of the tanks. The installation has reversible pumps, each designed to permit the liquids to flow in a tank in the direction of the inlet and to permit the liquid to return from the tank inlet, via one of the filling pipes and in the direction of the units.

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: A rice vending machine includes a housing, a rice container, a packing unit and a controlling unit. The controlling unit and the cooperative packing unit make it possible to adjust the amount of the purchased rice as necessary. Therefore, the rice can be more freshly and hygienically reserved without waste. Without man, the rice vending machine can sell the rice without limitation of site and business time so as to lower rice selling cost.

Abstract: A convection based cooking apparatus with an insulating baffle to provide improved air-flow and isolation between a cooking chamber and a heating chamber. The heating chamber and the cooking chamber are positioned side by side, and separated by the insulating baffle. The insulating baffle is hollow for holding a liquid and includes an opening for emitting steam. An air passage exists between the heating chamber and the cooking chamber, in such a way that, heated air passes through the passage, flows over the insulating baffle to combine with the steam, and then into the cooking chamber. The air passage is located near the top of the heating chamber and the cooking chamber. As the air passes over the insulating baffle, the air is diffused throughout the cooking chamber and thereby uniformly distributed across a cooking surface within the cooking chamber.

Abstract: Disclosed is a method and apparatus adaptable for various kinds of raw rice and a variety of finally cooked rice, which comprises a combination of a steaming line constructed of a single endless conveyor and a settling and/or cooling line constructed of a plurality of combined endless conveyor belts arranged downstream of the steaming line. The settling and/or cooling line is combined with the rice continuously steaming line which comprises the steps of placing rice, that has finished preliminary water absorption, on a carrying surface of a single conveyor belt evenly, moving the carrying surface while blowing steam to the rice placed on the carrying surface, and effecting primary steaming of the rice, sprinkling of hot water to absorb water into the rice, and secondary steaming of the rice having absorbed water successively during movement of the carrying surface without agitating the rice, the above steps being performed within a sealed housing.

Abstract: A cheesecake batter is baked in individual cups as it is continuously moved from one end of an oven to the other. Thereafter, it is cooled by being transferred to a cooling table covered with a hood. The cooling table and the hood are arranged in line with the other end of the oven, and contains a downward laminar sterile air flow to envelop the baked cheesecake batter on the cooling table. In addition, the cooling table and the hood are spaced from the other end of the oven a distance in which the flow of heated vapor from the oven react and create a vacuum, thereby maintaining the baked cheesecake batter under constant sterile conditions, as it moves from the oven to the cooling table.

Abstract: An apparatus for destroying pathogens on food, including a steam chamber having an entrance opening and an exit opening. An entrance door structure nominally closes the entrance opening in the steam chamber and an exit door structure nominally closes the exit opening of the steam chamber. Each of the entrance and exit door structures are composed of a plurality of closely vertically adjacent segments that are mounted to the entrance and exit openings to open and close independently of each other. Flanges extend horizontally from the upper and lower edges of the door segments to maintain a relatively close seal with the adjacent door segment even though the door segments are opened or closed a relatively differing amount.

Abstract: A convection meat cooker characterized by an elongated, cylindrical cooker tank which, in a preferred embodiment, is provided on a portable cooker frame and includes concentric outer, middle and inner shells. The inner shell defines an interior cooking chamber which is hermetically sealed by a door hinged to the outer shell at one end of the cooker tank and a cylindrical, annular heat chamber is defined between the middle and inner shells throughout the length of the cooker tank. Insulation is typically provided between the middle and outer shells of the cooker tank. A heat entrance port extends from the middle shell and receives a propane-fueled burner for heating the cylindrical heat chamber and a heat exit port vents excess heat from the annular heat chamber. An open water container may be removably attached to the cooker frame and pressure vent piping provided in fluid communication with the cooking chamber is immersed in water provided in the water container.