Abstract: Food process-line coating apparatus for coating a stream of food product in a food process line are provided with the improvement of a permanently-installed internal cleaning-fluid circuit and a plurality cleaning-fluid distribution devices. The cleaning-fluid distribution devices are any of a rotary spray head, a spherical spray nozzle, a rotary frame or a tubular (cylindrical) rotary manifold. The rotary spray head optionally has a multitude of flat spray nozzles mounted along the arms. The spherical spray nozzle might be mounted on a columnar base, and a plurality of those might stand like pickets and aimed a laterally-extending target, like a conveyor belt's nose roller. The rotary frame might have a spaced pair of parallel manifold tubes that rotate about a common axis. The tubular (cylindrical) rotary manifold preferably has a multitude of ports or nozzles distributed at spaced locations on its outer sidewall.

Abstract: The disclosure discloses an integrated automatic sea cucumber cooking and soaking system, which belongs to the technical field of sea cucumber processing.

Abstract: A coffee bean roaster includes a machine body, a roasting drum, a heating device, and a fan module. The machine body includes a casing, a receiving trough, a container, and a partition assembly disposed inside the casing and partitioning an inside of the casing into a first chamber, a second chamber, and a third chamber. The receiving trough is disposed outside the casing and communicates with the first chamber. The container disposed in the receiving trough has mesh holes communicating with the receiving trough. The roasting drum is rotatably disposed inside the second chamber of the casing. One side of the roasting drum has through holes communicating with the third chamber. The heating device is disposed inside the second chamber for heating the roasting drum. The fan module is attached to the casing for pumping air to the outside of the casing through the first chamber and the third chamber.

Abstract: A system for cooking a food product may include a base, a hub, a plurality of cooking plates, a plurality of wipers, a spatula assembly, a backstop, an infrared (IR) sensor, and a proximity sensor. The hub may rotate relative to the base. The cooking plates are rotatable with the hub among a plurality of cooking stations. The wipers extend outward from a periphery of the hub. The backstop may be fixed relative to the base and may include one or more additional wipers contacting one or more of the cooking plates. The spatula assembly may cooperate with the backstop to pick up the food product from the one of the cooking stations. The IR sensor may measure a temperature of the food product on one of the cooking plates. The proximity sensor may detect a position of the food product on one of the cooking plates.

Abstract: An oven has a first conveyor, a first burner that directs heat toward the first conveyor from above the first conveyor, and a second burner that directs heat toward the first conveyor from below the first conveyor. A method includes providing foodstuff on a conveyor, exposing the foodstuff to heat directed toward the foodstuff from above the conveyor, and exposing the foodstuff to heat directed toward the foodstuff from below the conveyor. Another oven has a first conveyor and first conveyor insulators that surround the first conveyor and define a first zone. Another method includes introducing foodstuff to a first conveyor belt within a first insulated zone, introducing heat into the first insulated zone, and retaining a portion of the heat within the first insulated zone. Another oven has an insulated cooking zone that closely envelopes a cooking path and an insulated oven zone that substantially envelopes the cooking zone.

Abstract: A machine for the preparation of finished food items, such as, for example, pasta, is disclosed. The machine comprises a first receptacle within which the pasta is cooked, a second receptacle within which a pasta sauce is prepared, and a transfer structure for transferring the pasta from the first receptacle to the second receptacle such that the pasta can be mixed with the pasta sauce, all internally within the machine.

Abstract: Provided is a cooking appliance. The cooking appliance includes a cooktop part on which a grill module for grill cooking is detachably disposed, a collection device for sucking an exhaust gas generated in the grill module, an exhaust device forcibly sucking the exhaust gas collected into the collection device to exhaust the exhaust gas to the outside, and a guide device for guiding the exhaust gas collected into the collection device to the exhaust device. The cooking appliance enables different types of food to be simultaneously cooked according to different cooking methods, and thus cooking time for food may be reduced and various demands of users may be met.

Abstract: A device for continuous production by extrusion cooking of a co-extruded food product containing whole solid pieces, of the type including an extrusion die (20) provided with a contact face at the end of the outlet of a cylinder (11) of an extrusion machine (10) having at least one screw (13) for processing at least one starting material and driven in rotation within the cylinder. The extrusion die (20) is provided with a bore (23) for forming a continuous tubular string of the food product in a direction forming an angle with the axis of the extrusion machine (10). Directly at the outlet of the die (20) and in the axis of the bore (23) for forming the continuous string, the device includes elements (30) for directly incorporating at regular intervals the whole solid pieces (2) into the continuous string of food product without altering the initial dimensions thereof.

Abstract: A cooking device include an outer housing and a cooking cavity disposed within and separate from the outer housing. The cooking cavity accommodates a volume of cooking liquid therein. The device includes a heater positioned adjacent the cooking cavity to heat the cooking liquid. A lid is movably attached to the device and is used to form a seal with the cooking cavity. The lid includes a transparent portion positioned along a top surface to enable viewing inside of the cooking cavity. A controller can be used to heat the cooking fluid for an amount of time designated by user input. A moving mechanism can be used to move a food article into and out of the cooking liquid. The moving mechanism can be automated. The device can include a drainage system for removing the cooking liquid.

Abstract: Systems and methods for preparing and dispensing single serving gelatin-based food products in an efficient and cost-effective way. A gelatin-based product making device includes a container receiving portion configured to removably receive one or more disposable dry ingredients containers that store dry ingredients used to make the gelatin-based products. The device is operative to automatically mix the dry ingredients with a liquid, heat the mixture, and rapidly cool the mixture to form a batch of gelatin-based product. The device includes a dispenser operative to dispense single servings of the gelatin-based product into cups that may be provided to consumers.

Abstract: A cooking implement shelf is disclosed that is attachable to a commercial griddle and is able to support and position cooking implements such as a spatula, grill weights, cooking tongs, a salt shaker, etc, in a location that is readily accessible to a grill cook and does not taking up space on the cooking surface. One aspect of the invention is attachable to a staging feature on top of a barrier that runs along the backsplash of the griddle, while another aspect is directly attachable to the backsplash or to a side splash guard of the griddle. In preferred embodiments, the accessory is made from stainless steel, includes a warming tray and drip pan under the shelf, can be positioned above the cooking surface so as to warm items in the tray without harming them, and is adjustable horizontally and in height from 8? to 17? above the cooking surface.

Abstract: The machine (1) for the express preparation of finished foods, such as pasta and the like, comprises a wrapping (2) inside which are housed at least a first receptacle (3) for cooking the pasta and at least a second receptacle (4) for preparing the dressing sauce of the pasta, and comprises transfer means (5) for transferring the cooked pasta from the first receptacle (3) to the second receptacle (4), the mixing of the cooked pasta with the sauce being performed directly in the second receptacle (4).

Abstract: Aspects of the present invention relates to automated production processes and associated systems, including automated bread making processes which enable the continuous production of baked bread. One aspect of the invention is directed toward a system for the continuous production of baked bread that includes an ingredient metering unit, a dough mixing unit coupled to the ingredient metering unit, a dough transport coupled to the dough mixing unit, an endless oven conveyor having a plurality of dough holders spaced apart from each other, and an oven unit coupled to the oven conveyor. The oven conveyor is configured to move the dough holders through the baking portion at a rate so the single batches of dough in the dough holders will be sequentially baked to form the baked products when the dough holder exit the oven unit.

Abstract: The invention concerns a prepayment device for dispensing French fries. The pre-cooked and frozen French fries are discharged from storage, and a determined amount is weighed corresponding to one or more portions. The French fries are then received by a receiver which moves between the weighing zone, and the cooking zone, followed by conveyance of the discharged and transported cooked French fries to a container from storage. The device uses a swinging movement of the receiver, enabling the French fries to be mixed and turned ensuring that they are homogeneously cooked. An additional feature of the device is that the cooked French fries are discharged with a tilting movement about an axis towards the transport for the cooked French fries to the container.

Abstract: Methods and apparatus for accurately and repeatably depositing edible particulates on edible products. A dual-drum rotary feed system accurately meters an amount of edible particle for each edible product with a first rotary drum while a second rotary drum deposits the edible particulates onto or within the edible product. The dual-drum rotary feeder can comprise replaceable drums wherein drums can be quickly removed and replaced for cleaning, sanitization and to adjust processing conditions such as, for example, changes in production rates and/or product size.

Abstract: The invention relates to a method and a product for heating or cooling including freezing of food items in a rotating closed pipe serpent. The technology includes a closed non-circular rotating pipe serpent for processing of food items, where the food items are transported in a preparation liquid through the pipe serpent during either heating or cooling. The invention secures a gentle but efficient mixture of the food items that prevents clogging, which secures a homogeneous thermal processing of the individual food items, which again secures a high quality of the final food items. Simultaneously the products used for processing are easy to clean, which results in low costs. The process can be run entirely automatic without the involvement of manual labor, which results in minimal demands for process resources and ensures a high standard of hygiene.

Abstract: A cooking appliance includes a housing, a heater within the housing, a cooking space within the housing, a fan causing hot air from the heater to enter the cooking space, a receptacle located lower than the cooking space, a passage from the cooking space to the receptacle, and a pan located within the cooking space for receiving food and being movable from a first position in which the hot air cooks the food, to a second position whereupon cooked food in the pan can fall through the passage to the receptacle.

Abstract: A process for making pet food treats including a meat base, the treats themselves and a processing system for making the treats. The meat base is ground to obtain a ground meat base. The ground meat base is mixed with one or more ingredients to obtain a meat mixture. Slugs of the meat mixture are formed. The slugs of meat mixture are cooked to obtain cooked slugs of meat mixture. The cooked slugs of meat mixture are chilled. The cooked slugs of meat mixture are packaged while reducing the amount of oxygen in the package.

Abstract: A cooking implement shelf is disclosed that is attachable to a commercial griddle and is able to support and position cooking implements such as a spatula, grill weights, cooking tongs, a salt shaker, etc, in a location that is readily accessible to a grill cook and does not taking up space on the cooking surface. One aspect of the invention is attachable to a staging feature on top of a barrier that runs along the backsplash of the griddle, while another aspect is directly attachable to the backsplash or to a side splash guard of the griddle. In preferred embodiments, the accessory is made from stainless steel, includes a warming tray and drip pan under the shelf, can be positioned above the cooking surface so as to warm items in the tray without harming them, and is adjustable horizontally and in height from 8? to 17? above the cooking surface.

Abstract: The invention relates to a system and method for the immersion cooking/cooling of food in diffused forced convection. The inventive system comprises: a tank for housing the food to be cooked/cooled, filling/emptying means for filling the vessel with a cooking or cooling liquid and emptying same, and heating means for heating the liquid. The tank comprises a lower region and an upper region, and circulation means which are intended: (i) to collect liquid from the lower region by means of various outlets in a first lower side wall and to introduce said liquid into the upper region through various inlets in a first upper side wall, and (ii) to collect liquid from the upper region by means of various outlets in a second upper side wall and to introduce said liquid into the lower region through various inlets in a second lower side wall, thereby generating diffused forced convection in a turbulent flow.

Abstract: An automated food processing system and method that allows food to be dispensed, fried and packaged in a suitable container, such as an individual portion-sized container. The system includes separate automated modules for dispensing, frying and packaging the food. The food is fried and thereafter it is dispensed from the fry device to an automated packaging device. The automated packaging device dispenses food to a container that may be an individual portion-sized container that is retrieved, erected and filled by an automated container handling and filling system. After a food container is filled, an automated device transports the filled container to a suitable pick-up location.

Abstract: A device for producing a tubular pack (16) which is filled with a product, particularly with a foodstuff, comprises a conveying device for conveying a tube (10) filled with the product. A closing device (24) is provided for producing tubular packs. This closing device (24) comprises pinching elements, which can be moved toward one another and which serve to press a closing clasp (22) together that closes the tube. According to the invention, the closing device (24) comprises at least three pinching elements (30-40) that can be displaced by a displacing element (42). This results in the exertion of pinching forces, which are directed in a radially inward manner, by the pinching elements (30-40) onto the closing clasp (22).

Abstract: A device for the processing of foods, which has a storage container 1 for receiving foods. The storage container 1 is connected, via an outlet opening 20, to an opening 4 of a preparation container 2 which can be closed by a third closing element 3 during the preparation of the foods. The outlet opening 20 of the storage container 1 can be closed by a first closing element 8, which can be moved into an opened and/or closed position by an actuator 14 as a function of a control variable or an amount of food. Only after the preparation of the foods is the preparation container 2 connected, via at least one opening 4, to a collecting container 7, which can be removed by an operator.

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 automatic packaging system for dry lasagna noodle product includes a vacuum drum which automatically lifts a top layer of lasagna noodle from a bottom layer. The layers are travelling on a conveyor belt. The vacuum drum replaces the top layer back onto the conveyor belt behind the bottom layer. A water knife cutter is disposed downstream from the vacuum drum. The water knife cuts the lasagna in half. An inspection/rejection station is disposed downstream from the water knife cutter. The inspection/rejection station inspects piece of lasagna to ensure that it is of uniform shape and satisfies a predetermined minimum quality standard. A swing conveyor is disposed downstream from the inspection/rejection station. The swing conveyor transmits the lasagna onto one of two travelling conveyors. The travelling conveyors transmits the lasagna onto a loading conveyor. The loading conveyors transmits the lasagna into a bucket in a bucket indexer station.

Abstract: A sterile-packed rice product is produced in a system including a rice filling device that fills an individual tray with a predetermined quantity of washed and soaked rice; a sterilization chamber that substantially air-tightly contains one or more of arrays of the trays with rice for sterilizing the rice with high-temperature pressurized steam introduced into the chamber; a water filling device that fills the trays with the sterilized rice with a predetermined quantity of water necessary for steam rice-cooking; a steam rice cooker that cooks the rice with a steam; and a sealing device that lids air-tightly that trays with the cooked rice. A clean booth surrounds a conveyor conveying the trays from the steam rice cooker to said sealing device, thus providing a predetermined cleanliness over an area covering at least a conveying path of the trays from an exit of the steam rice cooker to the sealing device.

Abstract: Citrus fruit packing machine, consisting of a framework structure, in front of which corresponding endless conveyors converge at an angle, respectively holding the citrus fruits and the boxes that are going to contain them; a first head, mounted on said framework structure and with means for guided motion in relation thereto on a vertical plane; a second head, mounted on said first head and with means for linear motion in relation to the former on a horizontal plane and possessing set of cups for taking shipments of citrus fruits from their endless conveyor and depositing them in orderly fashion in the corresponding box, without the possibility that citrus fruits of the same shipment might rub against each other by direct contact.

Abstract: The invention relates to an apparatus for the sterilization during the filling of preferably liquid foodstuffs into packaging containers, having a preheating zone (A), a sterilizing zone (B), a drying zone (C), a filling zone (D) and a closure zone (E), in that the period during which the individual zones are acted upon with a sterilizing agent can be shortend and that the quantity of the sterilizing agent to be used can be minimized. In addition, a simple construction is desirable, so that the expenditure always required for cleaning and maintenance is also minimized. This is solved by the features that the individual zones (A, B, C, D, E) are combined into an overall space and closed in the upward direction by a single hood into which the required supply elements and lines (2, 3, 4, 5) are integrated.

Abstract: A self contained frying machine having a storage area, a mixing chamber for receiving a pre-measured amount of dehydrated food product from the storage area and rehydrating and solidifying the same, a piston for compressing the rehydrated food product and forcing it through an orificed die plate where the dehydrated and solidified food product is formed into individual pieces. The pieces are then deposited into a hot oil chamber and, after frying, drained and deposited into a container for consumption.

Abstract: A hydrostatic heating apparatus comprises an enclosed chamber which is open to atmospheric pressure and contains the hydrostatic liquid. The enclosed chamber has a product inlet opening and a product outlet opening and also has a heating zone positioned between the product inlet opening and the product outlet opening. The apparatus has a transporting device such as a conveyor positioned in the enclosed chamber which extends through the heating zone for transporting the particulate product in the liquid from the product inlet opening through the heating zone to the product outlet opening. The apparatus maintains the particulate product in the liquid under hydrostatic pressure in the heating zone. The apparatus may be used in combination with an aseptic packager connected to the enclosed chamber product outlet opening for aseptically packaging the particulate product.

Abstract: An improved automatic machine for sterilization and aseptic packing of meat products such as a piece of ham, shoulder meat or the like. The machine operates in a continuous cycle and includes first, second and third stations. The first station sterilizes an outer surface of a meat piece which is fed, after pasteurization, in a stripped condition into the first station. The first station has a tightly sealable chamber with a grid deck for supporting and then releasing the meat piece. The first station further includes a mechanism for tightly closing the chamber after introduction of the meat piece; a mechanism for opening the chamber after sterilization, and a heating mechanism for heating the inside of the chamber. The second station achieves packing of the meat piece after sterilization and includes a mechanism for removing the meat piece from the first station and for transferring the meat piece onto the second station.

Abstract: A vending machine for providing french fried potatoes from dehydrated powder. Powder is metered into a cylinder of a rotatable, multi-cylinder cylinder block. Water is added when the block is rotated to the next stop. After mixing and two ready stations, the dough is extruded into hot oil in a cooking chamber. The oil is filtered and is then replenished from a reservoir. The dry powder and rehydrating stations are refrigerated. The vending machine includes absorption and adsorption filters to scrub the air while cooking to decrease oil odors.

Abstract: An automatic food dispenser comprises an arrangement for feeding a chain of packages containing portions of food, an arrangement for opening said packages, a receptacle, a heating arrangement associated with the receptacle and an evacuation mechanism. It can be used for automatic dispensing of french fries.

Abstract: A method for sterilizing, packing and sealing a meat product includes at first station (1) sterilizing the meat product surface layer or stratum by submitting it to a thermal shock of high temperature during a very short interval (HTST technique), feeding the meat products to the first station and withdrawing the meat product from the first station and transferring it to a second station (2), wrapping the meat product at the second station in a pre-set position including for sequentially positioning (57, 58) tubular container such as bags (65) from a storage area (62) therefor to the wrapping position and opening the inlet of the tubular container for insertion of the meat product therein from the transfer device (0), transferring (85, 86, 87, 88, 95) the filled tubular containers in the open position to a third station (3), and vacuum sealing the containers at the third station.

Abstract: An apparatus and method are disclosed for a batch cooking and packing process for pieces of a food product such as fruits and vegetables. The process includes collecting a predetermined quantity of the uncooked food product, depositing that quantity by gravity flow into a closed cooking chamber containing a quantity of liquid for use with the food product, then heating the food product by recirculating the liquid through a heat exchanger to heat the liquid and food product to a cooking and sterilizing temperature and then removing the liquid from the cooking chamber until the total combined volume of liquid and food product remaining substantially equals the desired quantity of food product and liquid desired to be deposited into a predetermined shipping container, and depositing the remaining food product and liquid from the cooking chamber through a cooking chamber delivery port into the shipping container and sealing that shipping container.

Abstract: An apparatus for continuously aseptically processing a food product comprising delicate food chunks of fruit, vegetables or the like immersed in a liquid. The apparatus comprises a heating enclosure into which the food product and a nonsterile gas are introduced into the food product heated to a sterilization temperature, and a holding enclosure which may be integral with or separate from the heating enclosure for holding the food product and a sterile gas introduced therein at the steriIization temperature for a predetermined time. The apparatus further preferably comprises a cooling enclosure for cooling the food product. In a preferred embodiment, a first separator is interposed between the heating and holding enclosures for separating a nonsterile gas from the food product. The food product and an added sterile gas are fed into a rotatable helical feed pump in the holding enclosure.

Abstract: A vending machine for providing french fried potatoes from dehydrated powder. Powder is metered into a cylinder of a rotatable, multi-cylinder cylinder block. Water is added when the block is rotated to the next stop. After mixing and two ready stations, the dough is extruded into hot oil in a cooking chamber. The oil is filtered and is then replenished from a reservoir. The dry powder and rehydrating stations are refrigerated. The vending machine includes absorption and adsorption filters to scrub the air while cooking to decrease oil odors.

Abstract: An automatic machine for sterilizing, packing and sealing a meat product includes a first station (1) for sterilizing the meat product surface layer or stratum by submitting it to a thermal shock of high temperature during a very short interval (HTST technique), an apparatus (E) for feeding the meat products to the first station and a further meat product conveying apparatus (0) for withdrawing the meat product from the first station and transferring it to a wrapping position, a second station (2) for wrapping the meat product in a pre-set position including a device (57, 58) for sequentially positioning tubular containers such as bags (65) from a storage area (62) therefor to the wrapping position and opening the inlet of the tubular container for insertion of the meat product therein from the transfer device (0), a device (85, 86, 87, 88, 95) for transferring the filled tubular containers in the open position to a third station (3), and a device at the third station for vacuum sealing of the container.

Abstract: Automatic operation of a vending machine for preparing and delivering hamburgers can be initiated by a consumer by means of a payment system. The vending machine comprises, in the direction of feed of a conveyor which terminates at a station for the delivery of each hamburger:an oven for cooking each reconstituted portion of steak supplied from a reserve or from a reconstituting apparatus,a first station for delivering half-rolls of bread on the conveyor in order that each half-roll may serve as an element for receiving a reconstituted steak portion supplied from the cooking oven,one or a number of successive magazines for delivering various additive ingredients, each magazine being capable of depositing a dose of the corresponding ingredient on a reconstituted steak portion carried by a half-roll,a second station for delivering half-rolls of bread in order that each half-roll may serve as a covering element on a reconstituted steak portion already carried by another half-roll.

Abstract: An automatic apparatus to cook, season and serve helpings of ready-to-eat pasta such as for example helpings of spaghetti, ravioli and the like. The apparatus essentially includes a cooking vessel supplied with boiling water coming from a boiler movable between a higher and lower position respectively, a basket designed to contain one pasta helping to be cooked and disposed above the cooking vessel so that it can be introduced thereinto when the latter is at its higher position, a basket-charging device which takes up a pasta container, transports it and discharges the contents thereof inside basket, a conveyor designed to put a dish under the basket so that the basket may discharge the cooked pasta helping thereon, and a condiment-dispensing member which puts a predetermined condiment quantity on the cooked pasta helping laid down on the dish.

Abstract: Apparatus and method for preparing hot food products in portions of predetermined size by rehydrating a dehydrated food product to provide a dough that can be shaped and heated. The apparatus includes means for storing bags of dehydrated product and for opening individual bags as needed to maintain a desired level of dehydrated product in a hopper. Rehydration means are provided, including a metering chamber to meter a portion of the dehydrated food product, and a rehydration head to uniformly wet the dehydrated food product to form a coherent dough. The dough is passed through a forming means to form it into predetermined pieces that are extruded from a forming chamber, and a wire knife passes linearly across the forming chamber to separate the extruded product therefrom. A product transfer conveyor is provided to convey the shaped dough pieces to a fryer vessel in which heated frying oil is provided.

Abstract: Automatic food frying and dispensing apparatus is disclosed which is housed in a supporting cabinet and includes a device for holding a supply of cooking oil and a heating device for maintaining the temperature of the cooking oil at a predetermined temperature. A fan assembly exhausts air through the top of the cabinet. A derated precipitator, a flame arrester and a charcoal filter are positioned upstream of the fan assembly and in the path of air flow. A switch device is positioned in the path of air flow and shuts off the heating device if the air flow drops below a predetermined value. Food handling apparatus automatically lowers the food to be cooked into the cooking oil when a customer selects a desired cooking time and automatically raises the food from the cooking oil and dumps the food into a container positioned at the food collection station at the end of the preselected cooking time.

Abstract: The invention relates to an industrial deep-fryer adapted for cooking successive proportioned amounts of frozen foods. It comprises unique means for filling and draining off the deep-fry pan, a hermetically closed deep-fry pan, proportioning means and a cup distributor.

Abstract: Food frying and dispensing apparatus is disclosed which is housed in a supporting cabinet and includes a device for holding a supply of cooking oil and a heating device for maintaining the temperature of the cooking oil sufficiently high for cooking successive batches of food products introduced into the oil by a food support basket. A fan assembly exhausts air through the top of the cabinet. A derated precipitator, a charcoal filter, a fragrance holding apparatus and an ozone generator are positioned upstream of the fan assembly and in the path of air flow to eliminate any smoke or odor produced within the apparatus prior to discharge of the air from the cabinet. Food handling apparatus pivotally positions the food support basket in three separate and distinct positions with the three positions being in the cooking oil in a "cook" position, out of the oil in a food product "dispense" position and out of the oil in a "ready" position.

Abstract: A consumer operated frying machine receives food in open-top container, transfers the food to a frying station for cooking in hot oil, and returns the cooked food to its original container for consumption. Cooking oil is continuously heated, filtered and recirculated through the frying station for improved cooking. A dumping mechanism provides a means to drain excess oil from the cooked food and oscillates to loosen food products which may adhere to the machine during cooking. A sealing lip and air replenishment and filtration system combine to prevent undesirable cooking odors from entering the surrounding environment.

Abstract: A fryer for cooking foods by immersing the food in heated oil. The oil is circulated through a cooking tank and through a separate heat exchanger. The rate of oil flow is fast enough to maintain turbulent flow in the heat exchanger for maximum heat transfer to the oil from the heat exchanger surfaces. High velocity oil flow in the tank provides maximum heat transfer from the oil to the food being cooked. The fryer may also include a cylindrical drum for carrying food through the cooking tank. The cooking tank will be semi-cylindrical, and food is carried by perforate shelves carried by the drum. The shelves are angled so food slides off a shelf when the shelf moves out of the tank; and, after some further rotation of the drum the shelf can receive food. The food is carried around the drum, preheated by being held over the heated oil, then moved through the oil. The drum can be loaded and unloaded from the front.

Abstract: A consumer operated frying machine receives food in an open-top container, transfers the food to a frying station for cooking in hot oil, and returns the cooked food to its original container for consumption. Cooking oil is continuously heated, filtered and recirculated through the frying station for improved cooking. A dumping mechanism provides a means to drain excess oil from the cooked food and oscillates to loosen food products which may adhere to the machine during cooking. A sealing lid and air replenishment and filtration system combine to prevent undesirable cooking odors from entering the surrounding environment.

Abstract: An apparatus and method for dispensing individual orders of a hot food product. The apparatus is designed to use a food product provided in a dehydrated form, such food product being readily reconstituted by the addition of a liquid. The apparatus includes a mechanism for delivering an amount of dehydrated food product corresponding to the size of an individual order, a chamber and system for rehydrating the product, a mechanism for cutting rehydrated product forced out of the chamber, a cooking device for the severed product, and a conveyor for deliverying cooked product. The invention further provides a lever that combines a closure for a carrier of dehydrated product with a shower head for furnishing water for reconstituting the product, and provides a device for cooking and for conveying rehydrated product.

Abstract: A cooking apparatus is provided comprising a hopper for storing raw or precooked foodstuffs; metering means constructed and arranged to meter by weight a predetermined quantity of foodstuffs received from the hopper, a vibratory conveyor operable to promote the movement of foodstuffs from the hopper to the metering means by gravity; a cooking medium; and a cooking container displaceable between a first position in which the container receives foodstuffs from the metering means, a second position in which the foodstuffs in the cooking container are placed in the cooking medium and a third position in which the foodstuffs may be dispensed.

Abstract: A deep-fry pan for industrial deep-fryers. The pan is hermetically closed during operation to minimize contact between oil contained in the pan and ambient air and to minimize pollution of the room in which the fryer is located.