Abstract: A retort system includes a vessel having an access opening accessible via a movable door, a basket supporting assembly within the vessel and along which container baskets are movable for loading into the vessel and unloading from the vessel and a heating system for heating containers for treatment within the vessel. A container basket load/unload system moves container baskets into the vessel and for moving container baskets out of the vessel, and includes a rigid chain unit aligned or alignable with the access opening such that a rigid chain can be moved along a chain feed path into the vessel via the access opening.

Abstract: An apparatus is provided for extracting compounds from mixtures based on their relative solubilities in different solvents. The mixture can be introduced into a cylindrical container in which the mixture is agitated as it flows past a plurality of plates mounted along a shaft. At least one plate is arranged at a nonzero angle with respect to a plane normal to the shaft and features a plurality of perforations. Agitation by the plates breaks the mixture into small, evenly dispersed droplets and a solvent is introduced into the container to extract the desirable compound and thus separate it from the undesirable compounds.

Abstract: A transfer mechanism for transferring food product from a compartment of a food processing system includes a conduit having a first end portion configured to be in communication with the compartment and a second end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with the fluid discharge. The pressurized fluid source is operable to propel a fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion.

Abstract: An apparatus and method for processing food products is provided. The product conditioning system includes an inlet assembly, a pressurizeable tunnel and an outlet assembly. The inlet assembly and outlet assembly include a pair of vertically extending pressure vessels having entry and exit openings which are both sealable by doors to provide liquid and gaseous tight seals. The inlet and outlet assembly pressure vessels further include a pair of vertically extending parallel screws for transporting food products from one end of the pressure vessel to the other. The pressurizeable tunnel includes a heating stage having microwave sources for irradiating food products so as to pasteurize or sterilize prepackaged food. The pressurizeable tunnel further includes a heat maintenance stage and product cooling stage. Both the heat maintenance stage and product cooling stage include vertically extending pressure vessels.

Abstract: A bottle cleaner that inverts the bottles to spray solutions into them. The bottles invert and receive, for example, a spray of a cleaning solution. The cleaner then returns the bottles to the upright orientation. Each pass of the bottles utilizes two sets of linked grippers arranged as a chain. One chain contacts the bottles on one side while the second chain contacts them on the other side. The two chains squeeze the bottles between them to firmly hold them. A single adjustment sets a uniform distance between the two chains of each path through the cleaner at four different locations, and the same adjustment equalizes the distances between the two chains of the two paths so that they will effectively retain the same bottles through two passes through the machine. Four motors running at the same speed keep the chains moving together.

Abstract: A transfer mechanism for transferring food product from a compartment of a food processing system includes a conduit having a first end portion configured to be in communication with the compartment and a second end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with the fluid discharge. The pressurized fluid source is operable to propel a fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion.

Abstract: A method of manufacturing breadcrumbs, including the steps of forming a mixture, extruding the mixture to form loaves, surface drying the loaves in a first drying step, comminuting the loaves to form particles having a smaller size than the loaves, and further drying the particles in a second drying step to obtain the breadcrumbs.

Abstract: A food processing apparatus includes a tank having an inlet end and a discharge end and at least one baffle divides the tank into a first compartment and a second compartment, wherein a temperature of the first compartment is greater than a temperature of the second compartment. A first drum is rotatably mounted within the first compartment of the tank such that a heat transfer medium contained in the first compartment of the tank will enter the first drum and a second drum is rotatably mounted within the second compartment of the tank such that a cool transfer medium contained in the second compartment of the tank will enter the second drum. A food product transfer device transfers food product from the first drum to the second drum.

Abstract: A thermal conditioning system for heating and cooling cylindrical containers is disclosed, including a container heating apparatus and a container cooling apparatus, with the container cooling apparatus positioned generally coaxially below the heating apparatus, and in which are provided transport apparatus for supporting movement of containers through the heating chamber and the cooling apparatus.

Abstract: A thermal conditioning system for heating and cooling cylindrical containers includes a container heating apparatus with an enclosed heating chamber, transport mechanism for movement of the containers through the heating chamber, a cooling apparatus positioned below the heating chamber, and conveyor systems for introducing containers into the heating chamber and form removing the containers from the cooling apparatus after they have passed through the system.

Abstract: A pasteurizer (1) comprising an endless circulating transport conveyor (3) guided around deflection rolls (7, 8) and used for transporting through the pasteurizer (1) the products (18) to be pasteurized, and having a feed conveyor (5) and/or a discharge conveyor (9) oriented essentially transversely to the conveying direction of the transport conveyor (3) and having a smaller width than the transport conveyor (3), feed conveyor (5) and/or discharge conveyor to and away from the respective end face of the transport conveyor (3), and a transfer surface (4, 19) for bridging a distance between the conveying surface(s) of the feed conveyor (5) and/or of the discharge conveyor (9) and the conveying surface of the transport conveyor (3). The feed conveyor (5) and/or the discharge conveyor (9) is arranged so close to the respective end face of the transport conveyor (3) that the lateral boundary (K) thereof, which face the transport conveyor (3), is arranged above the contour of the respective deflection roll (7, 8).

Abstract: A safety sensor mechanism (10) for a rotary sterilizer (16) including a slider plate (40) positioned in the revolving path of cans (11) and movable away from a discharge opening (28) of the sterilizer. The safety mechanism includes slider bars (44) and tubular housings (48) with coil springs (50) for creating a spring-loaded slider plate that yields if engaged by a misaligned can that does not proper eject from the sterilizer.

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: 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 invention provides a rotary processor which uses a linear motion detector to measure the deflection of the rotary processor as the rotary processor is heated.

Abstract: The invention provides a rotary processor, which uses magnetic fields to increase the heating or cooling of containers. The invention provides the magnetic fields along the sides of the rotary processor before or after the containers are rotated under the force of friction due to gravity. The magnetic field increase the number of transition phases of rotation, by creating a force of friction caused by the magnets which will rotate the containers and then removing the magnetic fields so that the containers stop rotating.

Abstract: A plant is described which includes a continuous heat processing autoclave (1) for cooking and sterilizing food measured into tray-like containers (9). The open containers (9), loaded on to trays (12), are advanced through the autoclave (1) by a conveyor (40) operated stepwise. A cooling chamber (6) communicates at one end with the autoclave (1) through a pre-cooling and air-lock tunnel (7) and at the other with a sterile environment in which a sterile closure unit seals the containers (9) of cooked food.

Abstract: The invention provides a rotary processor which uses a linear motion detector to measure the deflection of the rotary processor as the rotary processor is heated. The linear motion detector measures the deflection of the rotary processor to prevent damage caused by excessive vessel deflection. The linear motion detector is placed to measure deflection near the center of a rotary processor.

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: Food sterilizing apparatus of the present invention includes an air curtain forming means for producing a steam air curtain which prevents ambient air flow into a pressure regulating chamber and a heating and sterilizing chamber. Further, a pressurized fluid tank is fluid connected via a pipe to a pressurized fluid source and the pressure regulating chamber, so that the inner pressure of the pressure regulating chamber can be rapidly increased.

Abstract: In the apparatus and method of the present invention, the solid food to be sterilized is exposed to the steam so that the steam flow directly hits the food. In the another aspect of the invention, the heating and sterilizing chamber for heating and sterilizing the food comprises drain means for draining the unnecessary fluid therefrom. As a result of that, the temperature of the food can be raised uniformly, so that the sterilization of the food without degrading the quality of the food is attainable.

Abstract: The invention provides a rotary processor, which uses T-shaped spiral rails of Nitronic-30 to provide wear resistant rails for processing tin free steel containers.

Abstract: A plurality of rolls of pliable backing material are fed through guides in which the configuration of the backing material is converted from flat to generally U-shaped strips. Unbaked dough is deposited into the strips as they feed forwardly toward a baking oven. The strips, filled with unbaked dough, are moved through the oven at a rate which enables the oven heat to bake the dough. When the strips, filled with baked dough, emerge from the oven, they are intermittently severed, advantageously by a high pressure stream of water, to create discrete baked products. These products are then conveyed for a time and distance sufficient to permit cooling, and are thereafter wrapped.

Abstract: The invention provides a transfer valve for a sterilizer/cooker, which is almost lubeless, or is lubeless. Packing strips and packing rings are provided, which are made of high temperature thermo plastics compounded with internal lubricants, such as Teflon or silicon, and graphite.

Abstract: A food sterilizing apparatus has a simple configuration and can completely and efficiently sterilize food. The food sterilizing apparatus is designed to sterilize food contained in rigid food containers and comprises a food supplying section, a linear cylindrical heater, a linear cylindrical cooler and a discharge section, each having inlet and outlet ports arranged respectively at the upstream and downstream ends thereof, any two adjacent ones of said component sections being connected in parallel or rectangularly with each other at the respective outlet and inlet ports thereof with a sealing gate interposed therebetween, said component sections being further provided with respective pushers disposed at the upstream end thereof for moving rigid food containers downstream, each of said pushers having a stroke at least equal to the width of a rigid container.

Abstract: The invention provides a rotary processor which is able to both cook and cool containerized food in a single vessel. The rotary processor comprises a single vessel with a rotatable reel, which has barrier walls disposed within the reel. The barrier walls allow one side of the vessel to heat and another side of the vessel to cool.

Abstract: A drier comprises a plurality of structurally independent drying chambers in each of which a respective climate, which does not interfere with that of the other chambers, is created and controlled. The chambers, each of which is equipped with its own conveyor for pasta-holders, are connected by tunnels in which devices transfer the holders from one chamber to another.

Abstract: A batch sterilization system is disclosed having a plurality of retorts mounted on at least one indexable turret which sequentially and simultaneously indexes one retort with a loader for receiving containers to be sterilized, while a second retort with sterilized containers therein is indexed with an unloader for unloading. A second embodiment includes a pair of loader/unloaders for loading and unloading a first product in first retorts and a second product in the other retorts.

Abstract: The invention relates to an apparatus for the continuous sterilization of foodstuffs arranged in particular in containers, comprising chambers for heating, sterilization and cooling, with introduction of steam or water vapor into at least one of said chambers and is distinguished in that the chambers equipped with endlessly revolving conveyors are separated from each other by separating doors (4) which are each made closable by electric motors (5) and reduction gearing (6), the first preliminary chamber (1) being configured for the preparation, the second chamber (2) for heating up and sterilization in warm water under pressure with heating by means of steam, and the third chamber (3) for cooling in cold water under said pressure and that elevatedly disposed hydrostatic chambers (8; 12) are arranged to ensure a permanently maintained operating pressure.

Abstract: A process for continuously monitoring a tunnel pasteurizer by observing the spray water temperatures and the time a package is in the tunnel, calculating P.U. input to each package, product cold spot, and average product temperatures in the spray zones, recording and displaying such calculated results, and storing the raw data and calculated results for recall at will in the future.

Abstract: A universal sterilizer for processing products packages in a wide variety of types and shapes of containers. Fluids for sterilizing and cooling products in the containers are directed horizontally toward the sides of the containers to provide uniform processing of the products. This can be used with either batch process of products or used in a continuous type sterilizers. Small quantities of water can be pumped around the system to reduce cost of operation.

Abstract: A cooking and browning system and method for chicken, turkey, roasts or meat patties includes a first slow cooking step wherein the food products are cooked slowly at about 160.degree. F. to 220.degree. F. in a high humidity or steam environment, in a continuous movement. Next, the food products are put through a browner wherein, for a relatively short period of time, the products are subjected to high velocity, high temperature air which browns the outside of the product. The hot air in the browner is not recirculated but is exhausted to a heat exchanger/boiler, where heat is exchanged with water to produce steam which goes to the slow cooker, for the cooking of the products in the slow cook step.

Abstract: This application relates to a precision tunnel pasteurization process in which the spray density is above about 7 gal./min./ft..sup.2 of processing area and the spray is uniformly distributed over the processing area of the pasteurizer whereby the spray water heats the beer to 140.degree. F.-143.degree. F. and then cools the beer to 70.degree. F.-85.degree. F. The spray nozzles are positioned on staggered centers having 9-12" longitudinal spacing and 6" transverse spacing with 3" spacing from side walls and the nozzle bore is 3/8". The nozzle pressure is about 5 psig to 6 psig and the spray nozzles are the type which are the least likely to become clogged. The overlapping hollow cone sprays produce a very uniform spray density at the elevation of the top of the cans or bottles.The improved pasteurizer also has the first heating zone regenerative with the first cooling zone. The advantages of this arrangement are particularly significant on a double deck pasteurizer with sprays only above the top deck.

Abstract: The disclosed sterilizing apparatus makes use of mobile cars containing a quantity of packages. The cars are continuously intermittently advanced to a package loading position, to an inlet lock where pressurizing and preheating of the car and its contents occur, to a sterilizing chamber for a sufficient period of time to effect sterilization, to a discharge lock that depressurizes and partially cools the car and its contents, to an atmospheric cooling station, to a water discharge station and then to a package unloading station.

Abstract: The over-pasteurization of a product in a tunnel pasteurizer can result when the normal movement of the product through the pasteurizer is delayed. Over-pasteurization is prevented by cooling the product in the pasteurizing zone to reduce its temperature to a temperature at which no appreciable pasteurization occurs. The temperature of the product may be returned to pasteurizing temperatures when the delay no longer exists. An improved tunnel pasteurizer is described for preventing over-pasteurization of spraying the product with cool water to reduce its temperature. The preferred pasteurizer also includes an automatic level control system for the regenerative paired zones, an external water tank to recover and reuse energy and water usually wasted and a closed cooling system which provides for cooling of the pasteurizer water without the risk of cross-contamination of the cooling source and the pasteurizer.

Abstract: The apparatus comprises a sealed chamber including a sterilizing section, a cooling section and a conveyor including carrier receivers and circulated through the sterilizing and cooling sections. The flat flexible packages containing substances to be sterilized are contained in rotatable carriers. With one side of the sealed chamber is provided a sealing means through which the carriers are charged and discharged into and out of the sealed chamber.

Abstract: Continuous-processing type sterilizer and cooker for providing packaged foods completely sterilized with a small heat-energy consumption and retaining the color, fragrance, taste, texture and quality similar to unprepared foods by taking the steps of immersing a product cage, wherein contains the packaged foods, in pressurized hot-water in a sterilization tank, moving the cage within the hot water by means of a drive means for a given period of time, transferring it through a transfer tank from the hot water to a pressurized cooling water in a cooling tank, and moving it within the cooling water by means of a drive means for a given period of time. Both the sterilization tank and the cooling tank are connected to the transfer tank at their one end, the sterilization tank having a preparatory chamber at its other end and the cooling tank having an off-loading chamber at its other end.

Abstract: The machine comprises a longitudinal cage (G) which provides pilgrim step movement, composed of a succession of rectangular and vertical frames (9) connected by their flanks to two pairs of longitudinal longerons (8); the cage furnished with a succession of pairs of lateral rollers (29); each said roller pair supported by a pair of saw-toothed cams (14) beneath, the latter mounted on and rotating with respect to a basic framework (16) and placed in rotation by way of rod-and-crank linkage (19, 20 & 21) so as to effect an alternating step (A); the basic framework's (16) flanks (7) interconnected uppermost by traverses (6) bearing a series of transversely duplicated longitudinal roller lengths (2); the said rollers revolving in like direction; each of the pairs of said revolving rollers giving place to a longitudinal support (18), fixed therebetween to the said succession of frames (9) beneath and extending uppermost into a pair of upward-facing V-shaped wings (26) designed to raise up a relative line of cans (

Abstract: In the pasteurizing of beverages and comestibles in closed containers, the containers are progressively raised in temperature to the pasteurizing temperature and, after an appropriate period of time, progressively cooled down in apparatus which practices a method for separately storing both heated water and cooled water and applying the heated and cooled water from storage so that skips in the supply of containers will be accommodated with savings in the amount of steam and chilled water required.

Abstract: In the pasteurizing of beverages in closed containers, the containers arrive generally in a chilled state and are progressively raised in temperature approaching the pasteurizing temperature and, after being pasteurized for an appropriate time, are progressively cooled down. Apparatus of this type is provided with a source of chilled water which is available for use when skips occur in the supply of the containers, the chilled water being accumulated from the incoming containers and from common outside sources. The accumulated water in its chilled state saves substantial amounts of energy by eliminating mechanical or other means to produce the chill effect, and such source of water is constantly available under control which senses the presence of a skip in the supply of containers.

Abstract: In the pasteurizing of beverages and comestibles in closed containers, the containers are progressively raised in temperature to the pasteurizing temperature and after an appropriate time progressively cooled down in apparatus which practices a method for storing heat in water and applying the heated water from storage so that skips in the supply of the containers will be accommodated to the end that a saving in steam can be realized. The method realizes saving of substantial amounts of energy, as well as avoiding dumping overly warm water into local sewers to disturb the ecological balance, and also avoids the use of refrigeration to reduce temperature of the discharge water.

Abstract: Installation for the pasteurization or sterilization of container-packed commodities such as baby food in glass jars, a plurality of those containers being united in a carrier, a number of carriers being stepwise advanced in vertical direction in a treatment space, several treatment spaces being interconnected by means of a horizontal conveying system comprising a sluice.

Abstract: A method and apparatus for processing food which significantly reduces the time required for cooling. A stream of water is directed onto selected metal lids of jars without risking breakage thereof, while at the same time eliminating the need for an air compressor to maintain the pressure within the pressure cooker during cooling. Pressure within the jars is reduced before or at the same time as the pressure of the steam in th pressure cooker, thus preventing loss of liquid from the jars. The lids are securely sealed to the jars as the jars complete their cooking cycle.