Abstract: A high temperature food heating device includes a high temperature heating tank composed of three tanks, which are a main tank, a front reserve tank and a reserve tank, each of the front and rear reserve tanks has a first storage part having an opening at the upper part and a second storage part communicating with the first storage part at the lower part of the first storage part and having an opening at the upper part. In the high temperature food heating device, a communication chamber for communicating between a water surface of each of the second storage parts of the front reserve tank and the rear reserve tank and a water surface of the main tank and storing a liquid or a gas inside is provided, and a high pressure gas or a pressurized liquid is supplied from a high pressure fluid supply section into the communication chamber.

Abstract: A method of pasteurizing food in a sealed container is provided, the method comprising (i) submerging the container in a first water bath, and (ii) heating for a time and at a temperature effective to kill, inactivate or reduce bacteria to safe levels, wherein the first water bath provides a pressure in excess of atmospheric pressure, so that the increase in internal pressure in the container upon heating is offset by the external pressure of the water, then (iii) cooling the container. Further provided are systems for carrying out said method, and food products pasteurized thereby.

Abstract: A method and an apparatus for hot-fill or cold fill sterilization of a container containing both a liquid and solid inclusions. The method and apparatus each prevent the inclusions from agglomerating in any area of the container, such as the container closure, thus allowing the liquid to contact the interior surfaces of the container for a time sufficient to achieve sterilization of the entire container. The filled container is subjected to an inversion sequence typically including alternating between inverting the container to an angle of about 60 degrees from vertical and an angle of about 140 degrees from vertical, over a time period of at least 30 seconds. The apparatus includes a means for conveying containers, configured to subject the containers to a series of angles as the containers are conveyed, as well as an enclosure for preventing the containers from falling off of the conveying means.

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 tunnel pasteurizer having a tunnel, through which the material to be pasteurized is conducted and sprayed or sprinkled with water, and with a trap region for the draining water arranged on the bottom of the tunnel, pasteurizer and a plurality of temperature zones arranged in the transport direction, and the trap region is divided into separate trap zones which correspond to the temperature zones, from which the water is re-supplied to the respective tunnel zones, and comprising a control means for controlling the water temperature in the temperature zones. To improve control of the temperature in the individual temperature zones, the control and the tubing of the trap zones is adapted such that water can selectively be taken from the individual trap zones for temperature control and can selectively be returned to other temperature zones, wherein water is buffered in the individual temperature zones separate from other temperature zones in a respective zone buffer.

Abstract: Apparatus for continuously pasteurizing meat and food products, characterized in that said apparatus comprises: a supporting framework supporting a top basin and bottom basin, both substantially longitudinally horizontally extending, and arranged one above the other, the top basin being supplied with hot water and the bottom basin being supplied with cold water; feeding means for feeding the products through the top basin; transfer means for transferring the products from the top basin to the bottom basin; means for varying the product holding time in the top basin; further feeding means for feeding the products through the bottom basin and withdrawing means for withdrawing the products from the bottom basin; and means for changing the product holding time, in a selective manner, at least in the bottom basin.

Abstract: Apparatus for continuously pasteurizing meat and food products, characterized in that said apparatus comprises: a supporting framework supporting a top basin and bottom basin, both substantially longitudinally horizontally extending, and arranged one above the other, the top basin being supplied with hot water and the bottom basin being supplied with cold water; feeding means for feeding the products through the top basin; transfer means for transferring the products from the top basin to the bottom basin; means for varying the product holding time in the top basin; further feeding means for feeding the products through the bottom basin and withdrawing means for withdrawing the products from the bottom basin; and means for changing the product holding time, in a selective manner, at least in the bottom basin.

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: In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through a tube whose internal diameter is equal to the desired diameter of the sausage product plus twice the thickness of the conveyor belt. In a camming type process, the conveyor belt is caused, upon its entry into the tube, to temporarily form a cylinder containing the meat emulsion. The temporary belt cylinder together with the surrounded meat emulsion extrudate is then conveyed through an ultrasonic waveform generator to cook an outer layer of the meat emulsion. The outer layer may be part of the meat emulsion or a thermoset gelling material deposited on the extruded meat emulsion. At the exit end of the tube, the conveyor belt naturally opens under internal stresses from its cylindrical shape to a flattened belt. The at least partially cooked sausage is then removed from the belt for further processing or packaging.

Abstract: In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through an at least partially microwave-transparent tube whose internal diameter is equal to the desired diameter of the sausage product plus twice the thickness of the conveyor belt. In a camming type process, the conveyor belt is caused, upon its entry into the tube, to temporarily form a cylinder containing the meat emulsion. The temporary belt cylinder together with the surrounded meat emulsion extrudate is then conveyed through a microwave applicator to partially or thoroughly cook the meat emulsion. At the exit end of the tube, the conveyor belt naturally opens under internal stresses from its cylindrical shape to a flattened belt. The at least partially cooked sausage is then removed from the belt for further processing or packaging.

Abstract: A pasteurizing system for spraying liquids onto containers such as bottles and cans has a conveyor for conveying the containers and one or more spray tubes mounted parallel to the conveyor's plane of motion. Each of the spray tubes has outlet openings longitudinally distributed along its bottom side, and the inside cross section of the spray tube decreases along its length from a liquid inlet end of the spray tube, to an opposite end of the spray tube.

Abstract: A process that kills, or renders organically inactive, one-hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps, and dairy products. The process results in the aseptic packaging of one hundred percent natural juices and milk having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp. The invention additionally encompasses an industrial apparatus kills, or otherwise deactivates the enzymes, bacteria, and microorganisms that cause spoilage in perishables such as fruit juice, fruit juice blends, fruit pulp, wines, milk, chocolate milk, butter, yogurt, cultured milk products, beer, malt and oat beverages, soups, and soft drinks.

Abstract: A processing apparatus having a chamber having upstream and downstream ends for processing a plurality of products in batches, each batch of product being supported on a carrier having sides, a bottom and a top. The carriers being capable of being transitted through the chamber one after the other, side supports on opposite sides of the chamber spaced apart a distance sufficient to receive the carriers upon which.

Abstract: A system for the processing of products, in particular for smoking and refrigeration of cold meats and sausages, based on stillages (20) with two parallel skids (28) at the bottom. The stillages (20) are moved outside the processing compartment (12) by a floor conveyor such as a lifting truck (66) running on roller tracks (30) arranged on either side of the processing compartment. A chain conveyor (38) including drive dogs (50), actuating driven dogs (62) suspended from the bottom of the stillages (20) to move the stillages (20) intermittently into and out of the processing compartment (12).

Abstract: A process and system for sterilizing packages of thermally-treatable products having different sterilization processing requirements. These packaged products can be different types of canned soups, for example. At least one of the packaged products is preheated a significant, predetermined amount in a preheat vessel in a steam or steam-air mixture to accommodate these different processing requirements. This allows the first and second packages to be processed through the stationary hydrostatic sterilizer, which is generally separate from the preheat vessel, at a common line speed and temperature. Expensive sterilizer changeover delays are thereby reduced significantly or even avoided. This process also allows the soup to be cold blended, reducing the likelihood of any overcooking in the large cooking kettle and reducing the amount of starch needed.

Abstract: A steritort with a single spiral which allows the automatic loading of several rows of containers, the simulation of a rotary retort, and an indexed unloading of the containers by a push rod.

Abstract: A processing facility, for subjecting products to process conditions for lengths of time and having a processing chamber equipped for establishing a predetermined condition within and throughout the chamber, a pair of continuous flexible conveyor elements, extending through the chamber along a generally zig-zag pathway, rotatable bearing members for supporting the flexible elements in predetermined lengths, spaced one above the other, and spaced apart from one another, the flexible elements being extended around respective bearing members, in a generally zig-zag fashion, product supports extending between the flexible elements, attachments at each end of the products supports for attachment to respective flexible elements, so that the product supports are freely swingably supported between the flexible elements, and the rotatable bearing members being spaced apart on opposite sides of the chamber a distance greater than the length of the product supports so that the product supports may freely pass between th

Abstract: A carrier for holding irregularly shaped containers for movement through a hydrostatic sterilizer. The carrier adapts irregularly shaped containers for movement through a sterilizer which can also process contents of cylindrical food cans. A plurality of openings in the carrier allows fluid and steam to surround the containers for uniform processing of the contents of the containers.

Abstract: A pasteurizing machine which automatically adjusts the level of the pasteurizing water, and which comprises three water containers placed superposed to one another. The pasteurizing water is heated in the lowermost container and pumped to the upper one. The bottom of said upper container is provided with apertures which permit dripping of water into the intermediate container in which a conveyor belt travels.

Abstract: A hydrostatic cooker discharge apparatus comprises a flight conveyor, a first belt conveyor and a second belt conveyor. The flight conveyor sequentially receives horizontally oriented sticks of containers from a cooker. The first belt conveyor in conjunction with the flight conveyor transports the stick containers to a waterfall structure whereat the containers are reoriented to an upright position and are individually placed on the second belt conveyor for removal from the cooker area.

Abstract: A process and system for sterilizing packages of thermally-treatable products having different sterilization processing requirements. These packaged products can be different types of canned soups, for example. At least one of the packaged products is preheated a significant, predetermined amount in a preheat vessel in a steam or steam-air mixture to accommodate these different processing requirements. This allows the first and second packages to be processed through the stationary hydrostatic sterilizer, which is generally separate from the preheat vessel, at a common line speed and temperature. Expensive sterilizer changeover delays are thereby reduced significantly or even avoided. This process also allows the soup product to be cold blended, reducing the likelihood of any overcooking in the large cooking kettle and reducing the amount of starch needed.

Abstract: The invention relates to an apparatus for the control of a pasteurizing process, designed to be applied to the middle area of a pasteurizer, located downstream of a heating area from which bottles (1) of product carried by a conveyor (2) come, and upstream of a bottle cooling area. In said middle area of the pasteurizer, provision is made for four tanks (7, 8, 9, 10) containing water at differentiated temperatures which feed an equal number of sprayers (3, 4, 5, 6) located above the bottles (1) in movement. The two middle tanks (8, 9) are each divided into two chambers (12, 13; 24, 25) separated by an upright partition (11; 23). In the event that the conveyor (2) should undergo an emergency stop, the bottles (1) that at the moment are in the area having the highest temperature are automatically sprayed with water at a lower temperature coming from the corresponding tanks whereas the high temperature is maintained in the tanks having the highest temperature until the emergency state is over.

Abstract: This invention relates to a process and installation for preparing elaborated food products and to the food products of the "cooked dish" type obtained thereby, said food products being elaborated from two lines of preparation, namely a first line for pre-cooking the solid products by passage in a bath of alimentary liquids, a second line for pre-cooking an aromatic phase in the substantially liquid state in vats with programmable temperature, stirring and supply, the solid products coming from the first line and the liquid aromatic phase coming from the second line being combined in a packing line supplying individual containers which, after being placed in vacuo, are closed and subjected individually to a final cooking phase in a cooker unit by pouring thereover a heating liquid, particularly water, at a temperature lower than 100.degree. followed by rapid cooling. The invention makes it possible to obtain fresh cooked dishes adapted to be conserved at a temperature of the order of 3.degree. C.

Abstract: A chamber, in which an atmosphere comprising a toxic vapor is established, is pneumatically isolated from the ambient environment. The isolation technique permits objects to be sterilized to be conveyed into and removed from the chamber without leakage of vapor from the chamber or of air into the chamber.

Abstract: A pasteurizing apparatus has a conveyor for longitudinally displacing containers to be pasteurized along a treatment path, a manifold extending longitudinally along the path between the path ends, and a multiplicity of longitudinally spaced sprayers connected to the manifold and directed transversely at the containers in the path, whereby each container passes under a succession of such sprayers while moving between the path ends. Conduits connected to the manifold at upstream and downstream locations and at a central location therebetween feed respective liquids at different temperatures to the locations and therethrough to the manifolds. A multiplicity of transverse partitions spaced axially along the manifold are each displaceable between a closed position substantially longitudinally blocking the manifold and an open position longitudinally unblocking it.

Abstract: A device for sterilizing holders containing products with the aid of heated fluid in a device receiving the holders, whereby the holders are continuously passed through an elongate passage across the device and the fluid is introduced while pressure into the passage at a feeding point located between the ends of the elongate passage and is allowed to escape near the two ends of the passage while causing the pressure of the fluid during its flow to progressively decrease from the feeding point to the ends of the passage.

Abstract: A sterilizer which has two transfer chains moving through sterilizing and cooling tanks; open-backed transfer containers with holes in their walls and locking members at both ends, which are supported between the chains; and inner vessels containing the materials being treated, which have holes in the walls thereof and locking means, which are engageable with the locking members, at both ends thereof, and which are adapted to be removably inserted into the containers. Projections extend inward from the circumferential edges of the holes in the walls of the containers and/or inner vessels, serving to support the materials and define liquid passages between the materials and the inner surfaces of the containers and/or inner vessels.

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: In order to improve the thermal efficiency of a multi-zone, indirect-heated, travelling baking oven, with a closed-circuit gas heating system which heats at least the major part of the length of the oven and which includes at least two heaters which are spaced apart in the direction of gas flow in the heating system, the gas flow is passed along the bottom of the oven to adjacent the delivery end of the oven and then back along the top of the oven, the temperature generally falling throughout the circuit so that the maximum bottom heat is adjacent the input end of the oven and the maximum top heat is adjacent the delivery end of the oven.

Abstract: An apparatus for the thermal treatment of commodities packed in containers, such as tins or glass jars, comprises a treatment chamber or space through which a conveyor travels in a loop-shaped path, which path extends outside this chamber. The conveyor consists of two chains, located at some distance from and parallel with each other, each chain consisting of link plates and pivot pins. Each pair of opposite links from both chains carries a supporting plate which is curved in cross section and fastened upon an extended portion of a respective link of both chains, two adjacent plates forming a carrier for the temporary receipt of sheaths, filled with sticks of containers. Carriers are loaded and unloaded in one single operation by a loading and an unloading station, disposed within the path of travel of the conveyor, but outside the treatment chamber, additional means being provided at the location of said stations for filling and emptying the sheaths with 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 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: An apparatus is provided for heating a continuing series of articles, such as canned or bottled potable goods, to substantially room temperature in order to prevent condensation from forming on the containers. The apparatus comprises an elongated housing having an interior housing chamber and open on each longitudinal end. An endless conveyor transports the articles from one open end of the housing and to the other end of the housing along a substantially horizontal plane. An elongated trough is disposed under the conveyor and is partially filled with heating water so that the articles are partially submerged in the water as they are transported through the housing. A recirculation system is also provided for continuously reheating the heating water.

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: A high-pressure sterilizer comprises a high-pressure tank having an inlet and an outlet for the objects to be treated and also having formed therein a heating chamber containing a heating liquid and a cooling chamber containing a cooling liquid, and transfer means for continuously transferring the objects to be treated through said inlet and outlet of the high-pressure tank while passing through the liquids in said heating and cooling chambers to thereby continuously sterilize the objects to be treated by heating. Said heating chamber and cooling chamber are separated by a pair of partition walls to form a space therebetween. Said transfer means are disposed in alignment with passage holes formed in said partition walls in opposed relation below the liquid level and with cylindrical passages provided in the tank in alignment with said passage holes.

Abstract: Installation for the thermal treatment of container-packed commodities, comprising an endless conveyor with carriers for the containers, each carrier having a cover closing its entrance, said cover being shiftable from a locked to an unlocked position and being tiltable over a limited arc in the unlocked position, a retractable abutment being provided for unlocking and opening the cover, while a further abutment is present for relocking and closing the cover.

Abstract: A defrosting apparatus for frozen food comprises a casing defining a chamber and a tray circulating system to circulate the trays, which are removably mounted thereon, along a fixed path in the casing while each of the trays always retains a horizontal position. A cover is provided in the upper portion of the casing and consists of a pair of half members for defining an enclosed chamber for enclosing a predetermined one of the trays. The apparatus includes a micro-wave irradiator for irradiating micro-waves onto the tray when the tray is enclosed by the cover, various kinds of atmosphere conditioners provided in the chamber of the casing, and a control system for controlling the circulation of the trays in the chamber and for closing and opening the half members and the micro-wave irradiation onto the tray within the cover.

Abstract: A method for the thermal sterilization or pasteurization of products packed in pouches which are carried in open perforated baskets suspended in a conveyor traversing a treatment space in which a steam/air mixture under overpressure is maintained, a series of nozzles being provided in the chamber for directing hot water into the baskets at such a rate and in such a fashion as to maintain said pouches in a substantially freely floating condition within said baskets along substantially the entire length of the conveyance path.