Abstract: An apparatus comprising a first conveyor and a second conveyor, the first and the second conveyor being arranged in line with each other, having the same conveying direction and, in use, having substantially the same conveying speed, while between the first and the second conveyor a pattern former is arranged which is adapted to pick up products supplied by the first conveyor and, while maintaining the forward conveying speed, to place the products on the second conveyor, the pattern former being provided with steering means to displace each product in a direction transverse to the conveying direction, and optionally reorient it, between the pickup and placement of the product.

Abstract: To provide a noodle gelatinization apparatus that completes a steaming process of noodle strings in a short period of time while reducing running and equipment costs.

Abstract: An oven utilizes a convective heat transfer mechanism for cooking the food products where the oven provides heated gas in the form of columns or streams and which are directed to at least one surface of a food product within the oven. Moisture, in the form of steam, is introduced within the convective heat transfer mechanism. Thus, an effective moisture environment can be created at and around the surface of the food product that is cooked under the influence of the heated gas/steam columns or streams. More preferably, steam is introduced within the convective heat transfer mechanism for creating a moisture environment substantially surrounding the entire food product during its baking.

Abstract: The proposed installation comprises a plurality of carriages which pass in succession from a product loading station (3) to a product unloading station (15) in succession via an inlet lock (10), a sterilizing tunnel (11), a transfer lock (12), a cooling tunnel (13), and an outlet lock (14). The superheated water of the sterilizing tunnel (11) and the cooling water of the cooling tunnel (13) are maintained at a pressure P1 greater than the pressure that exists inside the packages contained in the carriages during sterilization. The sterilizing tunnel (11) and the cooling tunnel (13) preferably constitute an assembly having an even number of superposed segments, with the carriages being caused to travel along the tunnels by linear magnetic couplers. The installation is adapted to sterilizing products contained in flexible packages.

Abstract: An automatic bread slice-toasting oven comprises a case, a toasting chamber, a guide rail form toasting shelf, an electrical transmission mechanism and a timing control circuit. A push rod provided with push claws is provided beneath the toasting shelf, the push claws are hinged to the two ends of the push rod via pivot pins respectively, the push rod is connected to the transmission mechanism. The motor rotates in the positive and negative directions by the controlling of the timing control circuit so as to reciprocate the push rod, so that the front claw on the push rod pushes the toasted bread slice out of the toasting chamber and the rear claw pushes a bread slice to be toasted into the toasting chamber. The toasting can be carried out automatically, continuously and alternatively by setting the time period of toasting with safety and convenience, thus increasing the efficiency of toasting greatly and ensuring the quality of the toasted bread slice.

Abstract: The invention is an apparatus for producing pizza by a mechanical, automated system without using baking tins for the dough bases and without using pre-prepared or pre-shaped bases. Dough bases are individually prepared from fresh pre-proportioned dough ingredients by a kneading and extrusion device. The dough base is then passed through a series of processing stations, such as a shaping press, a metering and distribution device for tomato purees or sauces, at least one metering and distribution station for garnishing (topping) ingredients and a baking station. The dough bases pass through the series of stations on a preheated or continuously heated transportation sheet. No pre-produced or pre-cooked, semi-finished products are used in the method. Each dough base is prepared and provided with toppings according to individual orders selected from a list.

Abstract: The invention relates to a device for removing baked products (2) from a conveyor (1), for example so-called tubs, which bear against a mould part (13) which is preferably adapted to the shape of the baked products. The device is characterized in that at least one ejector (20) is ejectable from the mould contour of the mould part (13) in order to release the baked products from the respective moulds.

Abstract: A cooking device that is capable of rapidly cooking food products such as in toasting bread products or cooking pizza. The cooking device uses air impingement from above and/or below the food product. In some cases an infrared heater is additionally used to impart a desired color and crunchiness about a surface of the food product. In some cases, a boost in thermal energy is applied to the bottom of the food product vis-à-vis the top thereof. In some cases, the boost is due to an extra heater, which may be gas or electric. The device is particularly adapted for toasting bread products, cooking sandwich products (toasting the bread and heating the sandwich filler) and/or cooking pizza. Rapid cooking times are achieved by delivering more thermal energy to the top or bottom of the food product, depending on the type thereof, to give quality and speed. For example, a pizza can be cooked to have a crisp bottom without burning a cheese topping.

Abstract: An apparatus and method for making pizza includes a housing and a plurality of canisters containing fresh dough stored in the housing. A cutting blade is disposed in the housing and is movable between an upper limit position and a lower limit position to cut a slice of dough from one of the plurality of canisters. A press plate is disposed in the housing and receives the slice of dough. The press plate includes a first plate and a second plate that selectively move into engagement with each other to define an internal chamber therebetween to press flat and preheat the slice of dough. A rotary index table station is disposed in the housing and includes a plurality of plates, with each of the plates being rotatable about a central axis of the rotary index table station. Preheated pizza crust is deposited on the plates. Each of the plates is then movable between an innermost radial position and an outermost radial position.

Abstract: A food processing system for an elongated strand of food product, such as hot dogs or sausage links, provides aligned orientation of conveyor hooks and identical arrival time spacing between adjacent hooks at a reference loading point at a strand producing machine discharge station.

Abstract: A food processing system circulates a processing medium along a circulation path having first and second segments perpendicular to food product travel along a horizontal conveyor. In another aspect, desired sequencing is provided including reversal of orientation order of return and supply path segments of the circulating processing medium.

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 movable casing closure apparatus is longitudinally movably-mounted on the top of a horizontal sausage conveyor and slides or rolls back and forth so that a closure element on the closure apparatus is readily available for the operator at a plurality of positions along the length of the conveyor.

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: An apparatus for treating items such as for freezing, drying, or baking food items, includes an inclined track or trough with a perforated bottom through which pressurized treating gas flows to raise the item and hold it suspended above the bottom of the trough to allow the item to move by gravity down the trough as the treating gas, such as a cooling or refrigerating gas when the item is being cooled or frozen or a hot gas when the item is to be cooked, flows under, around, and over the item to be treated to thereby treat such item. It is preferred that the trough be a spiral trough surrounding a chamber containing pressurized treating fluid which flows from the chamber into a plenum under the perforated trough bottom, through the perforations and around the item and then out of the trough. The items can be stopped in the trough so that they remain for a predetermined treatment time.

Abstract: A product-carrying unit side portions extending along two opposite regions for engagement with respective support features of a product treatment chamber. A floor region of the unit extends between the side portions and consists of an array of floor region portions with together define a discontinuous upper product-carrying surface of the unit. The surfaces are suitably defined by the upper surfaces of the ribs of the unit. The spaces between the top surfaces of the ribs provide access to the underside of product supported on the discontinuous product supporting surface of the unit and enable heat exchange contact between the heat exchange medium and the underside of the product. The floor region of the unit is shaped to define ducts through which flow of heat exchange medium is directed for contact with the underside of the product supported on the unit.

Abstract: A method and apparatus for manufacturing charcoal grilled foods including a forge conveyer loading and transferring charcoals burning after firing, a temperature sensor detecting the heating power on the forge, a continuous type forge of a charcoal fire consisting of an air blower to keep heating power constant by means of adjusting air-capacity on the basis of the heating power detected by the temperature sensor, an ingredients transportation conveyer arranged over the forge and appropriately turning over the ingredients while transferring them.

Abstract: An automatic barbeque assembly is provided having a cooking oven, a conveyor mechanism mounted in the oven, a sauce tank mounted in the oven for holding sauce, a food carrying mechanism connected to the conveyor mechanism for carrying food products in the oven and into the sauce, and a bypass mechanism for preventing the food carrying mechanism from dipping into the sauce wherein the bypass mechanism can be activated from the exterior of the cooking oven using only one hand. The bypass mechanism includes a bypass lever and a bypass lever rod wherein the bypass lever is permanently affixed at points along the length of the bypass lever rod. The bypass lever rod is rotatably mounted within the oven. The bypass lever and bypass lever rod together form a trapezoidal shape. The bypass lever rod extends through an aperture in the oven and rotates within the aperture. An activation rod is mounted to an end of the bypass lever rod on the exterior of the oven.

Abstract: An apparatus for gas treatment of products rises a housing having top, bottom and side walls; a conveyor belt for transporting the products along a first path in the housing; a tunnel having perforated walls and enclosing the conveyor belt along the first path; a gas circulation device communicating with the tunnel via the perforated walls for circulating gas into the tunnel in the form of gas jets impinging upon the products carried by the conveyor belt, and out of the tunnel in a return channel back to the gas circulation device; and a gas conditioning device positioned in the return channel. At least one substantially vertical part of the connecting walls of the high-pressure chamber is removable so as to provide access to the inside of the pressure chamber, and at least one of the side walls of the housing along the high-pressure chamber may be movable so as to widen the space between at least one wall and the high-pressure chamber.

Abstract: An apparatus for transporting and processing a plurality of articles includes a transport loop including a plurality of carrier bars and a plurality of pockets formed between adjacent ones of the carrier bars. The articles are laterally, longitudinally and rotationally positioned within the pockets at a predetermined position. The articles may be pharmaceutical tablets or capsules. The carrier bars may follow a curvilinear path including a non-linear path portion and a substantially linear path portion. The pockets between adjacent carrier bars are open and able to receive the articles when the adjacent carrier bars are at the non-linear path portion, and are closed and tightly grasp the articles when the adjacent carrier bars are at the substantially linear path portion. The apparatus can be used to manufacture shaped edible articles having a non-planar portion that receive serially registered component images from first and second printers.

Abstract: A machine for preparing food products, for example lasagne, comprising a feeder which is suitable to take a plurality of lines of product and to feed each line to a respective product conveyor; each line comprises product distribution units suitable to distribute the product in respective containers fed by a conveyance device. The product conveyors extend parallel to each other and one above the other and have different lengths, each product conveyor having a delivery end at a distribution station which is suitable to deposit the product, which arrives from the respective product conveyor, in a container which is supplied to the distribution station by the conveyance device.

Abstract: A food service conveyor system for providing a space saving device for holding hot and cold food. The system includes a base for resting on a surface, and a plurality of rotatable levels mounted on the base. The plurality of rotatable levels comprises a first one of the rotatable levels being positioned adjacent to the base, a second one of the rotatable levels being mounted adjacent to and above the first rotatable level, and a third one of the rotatable levels being mounted adjacent to and above the second rotatable level. The first rotatable level has a first rotatable panel with an upper surface for supporting food containers and a first annular support located below the first rotatable panel. The first annular support includes cooling means for cooling the upper surface of the first rotatable panel. The second rotatable level has a second rotatable panel with an upper surface for supporting food containers and a second annular support located below the second rotatable panel.

Abstract: A toaster for bread-type food products includes a generally upright using defining a toasting cavity having a top mouth for depositing the food products into the cavity and a bottom opening from which toasted food products exit the cavity. A conveyor conveys the food products through the cavity. A toasting heater platen spaced from the conveyor toasts the food products as they are conveyed through the cavity. A flexible chute is disposed at the bottom opening of the cavity and against which the toasted food products are deposited as they exit the cavity. The flexible chute directs the toasted food products away from the opening at an angle to the direction the food products are conveyed through the cavity.

Abstract: A hot oil fryer for continuous frying duty in continuous food process lines has a conveyor belt that has an upper food-carrying upper run and a lower return run. Heat input is provided by rectangular or square heat exchanger tubes that are placed directly underneath the food-carrying run in order to support it from sagging as well as cut-down the span between the source of heat flowing inside the heat exchanger tubes and the sink of heat in the food product that is transported on top of the conveyor's food-carrying run. The conveyor includes an entrant ramp section having at least high and low operative positions. The cooking channel at the intake end is provided with a series of gutters as well as sediment drains to afford collection and filtration of floating debris as well as sinking debris.

Abstract: Food cooking apparatus having a two conveyor belts, one of which is heated by a platen to provide a moving cooking surface. Since both belts are movable, they are operable to grip a bun heel or crown and convey it along a cooking path between the two belts without disfigurement of the bun. Also disclosed is a quick connect/disconnect feature that allows quick removal of one of the assemblies for cleaning, maintenance and/or belt replacement. This feature has a bracket member which when released allows the removable assembly to slidable disengage from the frame of the apparatus. The food cooking apparatus includes an electrical heating platen with a coil wound in a serpentine manner and spatially distributed to produce high temperature cooking in the early stage of cooking and lower temperature cooking in the later stages of cooking.

Abstract: The invention relates to a method for separating and delivering, orderly positioned, stiff folded baked products, such as taco shells, from a first conveyor (1), the baked products on said first conveyor resting on carrier means (6), which are preferably adapted to the shape of the baked products, a relative motion being imparted to the respective baked products (12) in relation to the associated carrier means (6) by a separating means (13) being brought into contact with the baked product, preferably from below, to separate the baked product from the carrier means before it is delivered to a delivery station. According to the invention, the respective baked products (12) are separated from the associated carrier means (6) by the baked product being caused to slide, during its transport motion (7), towards a surface portion (14) of the separating means (13), which surface portion is inclined relative to the transport motion of the carrier means.

Abstract: A baking equipment has an oven to bake an article which was dipped in a resin, a sealing box, and a plurality of heating devices and a turning structure disposed in the sealing box. The turning structure has a pair of transporting devices and a pair of air-cushioning devices disposed in the transporting devices.

Abstract: Food cooking apparatus having a two conveyor belts, one of which is heated by a platen to provide a moving cooking surface. Since both belts are movable, they are operable to grip a bun heel or crown and convey it along a cooking path between the two belts without disfigurement of the bun. Also disclosed is a quick connect/disconnect feature that allows quick removal of one of the assemblies for cleaning, maintenance and/or belt replacement. This feature has a bracket member which when released allows the removable assembly to slidable disengage from the frame of the apparatus. The food cooking apparatus includes an electrical heating platen with a coil wound in a serpentine manner and spatially distributed to produce high temperature cooking in the early stage of cooking and lower temperature cooking in the later stages of cooking.

Abstract: An apparatus for conveyorized toasting of sandwich buns and like bread and food items simultaneously on opposite sides comprises a central heated platen with two bun transport conveyors traveling in spaced relation along opposite sides of the platen and with a pair of auxiliary heating elements disposed outwardly of the respective food transport runs of the conveyors in facing relation to the opposite sides of the platen. An anti-friction web, e.g., a sheet of polytetrafluoroethylene, is suspended over an enlarged nose element at the upper end of the platen to hang at a spacing from the opposite sides of the platen when food items are not being transported therealong. Static electricity is actively generated in the vicinity of the two conveyors to assist in attracting the suspended portions of the web away from the platen whenever food items are not being toasted. In this manner, heat degradation of the web by the platen is mitigated to extend the useful life of the web.

Abstract: The present invention provides a method and apparatus for cooling the exterior of a toaster oven. The toaster oven has a cooking chamber and a product slide within an exterior casing. Outside air is forced into a channel formed between (1) the product slide and the exterior casing and (2) the cooking chamber and a corresponding portion of the exterior casing. The forced air is then directed out of the channel into a food pre-heating area outside the cooking chamber.

Abstract: Food cooking apparatus comprises two conveyor belts, one of which is heated by a platen to provide a moving cooking surface. Since both belts are movable, they are operable to grip a bun heel or crown and convey it along a cooking path between the two belts without disfigurement of the bun. Also disclosed is a quick connect/disconnect feature that allows quick removal of one of the assemblies for cleaning, maintenance and/or belt replacement. This feature has a bracket member which when released allows the removable assembly to slidably disengage from the frame of the apparatus. The food cooking apparatus includes an electrical heating platen with a coil wound in a serpentine manner and spatially distributed to produce high temperature cooking in the early stage of cooking and lower temperature cooking in the later stages of cooking.

Abstract: An improved contact toaster for heating bagels, muffins and other food items features a housing containing a toasting chamber with an inlet and an outlet. The toasting chamber contains a pair of conveyor belts with a removable platen positioned between them. Two auxiliary heaters are positioned so that they heat both the platen and the conveyor belts. A pair of tensioners engage the conveyor belts so that pathways between the conveyor belts and platen taper inward to a minimum thickness and then expand outward again. As a result, food items moving through the pathways via the conveyor belts are toasted on both surfaces and also absorb heat from both the platen and the conveyor belt surfaces as they are compressed and released. The platen may be diamond shaped to increase the rate and degree of compression and release and removable so that thicker food items may be accommodated.

Abstract: A device for toasting food items is provided. The device includes a toasting chamber for toasting food items by contact with a heated platen along which the food items are transported while in contact with the heated platen surface. The platen includes heating structure which heats the toasting surface by application of energy to the platen such that an energy gradient that decreases in the direction of transport of the food items is achieved.

Abstract: An apparatus, and method for cooking and smoking food items and a smoked product produced by the inventive method. The inventive apparatus preferably comprises (a) an oven including a belt-type conveyor, for continuously conveying food items through the oven, and a circulation system for circulating a cooking medium in the oven such that the cooking medium contacts and cooks the food items and (b) a smoke generation and delivery system for delivering smoke to the circulating system such that the smoke contacts the food items along with the cooking medium. The inventive method preferably comprises the steps of (a) continuously conveying food items through an oven and (b) delivering smoke into the oven such that the smoke contacts the food items. The oven used in the inventive apparatus and inventive method is preferably an indirect-fired oven. The smoke most preferably contacts the food items in an impinging manner.

Abstract: An automatic barbeque assembly is provided having a cooking oven, a conveyor mechanism mounted in the oven, a sauce tank mounted in the oven for holding sauce, a food carrying mechanism connected to the conveyor mechanism for carrying food products in the oven and into the sauce, and a bypass mechanism for preventing the food carrying mechanism from dipping into the sauce wherein the bypass mechanism can be activated from the exterior of the cooking oven using only one hand. The bypass mechanism includes a by-pass lever and a bypass lever rod wherein the bypass lever is permanently affixed at points along the length of the bypass lever rod. The bypass lever rod is rotatably mounted within the oven. The bypass lever and bypass lever rod together form a trapezoidal shape. The bypass lever rod extends through an aperture in the oven and rotates within the aperture. An activation rod is mounted to an end of the bypass lever rod on the exterior of the oven.

Abstract: The present invention relates to an apparatus for producing confectioneries, specifically to a small-sized automatic apparatus for producing confectioneries such as cakes, biscuits or breads with jelly, cream placed inside thereof.

Abstract: A space-saving multiple tier vertical flow toaster for simultaneously toasting items loaded vertically from the top of the toaster. The first items loaded into the toaster pass through an upper tier and are arrested in a lower tier. The next items loaded are arrested in the upper tier and both the upper tier and lower tier items are toasted sequentially. A control system discharges the lower tier items first and then discharges the upper tier items enabling them to pass through the lower tier and be discharged.

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: In a device for aligning objects, particularly sausages (1), which are fed for instance to a packaging device (7), at least two elements (14, 15) moving opposite each other are arranged approximately parallel to each other. They leave between them a space (16, 17) through which the objects (1) can drop.

Abstract: A conveyor indexing mechanism for a bakery production line includes a variable speed motor, a conveyor, a number of baking pans, a dough packet drop mechanism, a sensor, and a timing generator. The conveyor moves the baking pans under the dough packet drop mechanism at a base speed and a ramp-up speed based on input from the sensor and timing generator. The sensor senses pan pockets in the baking pans which causes the motor to assume the base speed. The timing generator periodically causes the motor to assume the ramp-up speed. The indexing mechanism ensures that a row of pan pockets will be below the dough packet drop mechanism so that a row of dough packets will consistently fall therein with maximum throughput. The absence of any clutch or brake reduces wear, as does the continuous motion of the drive train, which prevents backlash in the gear components. A programmable controller receives system inputs and instructs an inverter to change the motor speed.

Abstract: A forced convective track oven comprises a track conveyor including first and second cylindrical spirals, the first cylindrical spiral for conveying bakery trays and dough products upwardly and the second spiral spiral portion for conveying bakery trays and dough products downwardly, thereby minimizing the number of changes of direction of the bakery trays as they travel along the track conveyor. A plurality of burners discharge heated air through discharge tubes and discharge nozzles into engagement with bakery trays carried by the track conveyor.

Abstract: A toaster with at least one toasting chamber for receiving goods to be toasted such as slices of toast is disclosed. The toaster has at least one loading opening and at least one discharge opening for loading goods to be toasted and for removing toasted goods. It also includes a transport device for transporting toasted goods through the toaster. The functional elements of this toaster are surrounded by a wall of a housing supported on a chassis. The transport device moves one or several pieces of toasted goods in the toasting chamber by means of a spiral guiding system on a spiral transport path from the loading opening to the discharge opening. At the same time, the toasted goods are continuously and substantially uniformly exposed to the heat irradiated by at least one spiral heating element.

Abstract: A conveyor bun griller having a textured low-friction conveyor belt surface. This surface has more friction than an untextured low-friction surface, thus permitting the buns to be grilled without aesthetically undesirable markings, but also without creating handling problems for users of the griller.

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 toaster for bread-type food products includes a housing defining at least one toasting cavity. A toasting heater is operatively associated with the cavity. An endless chain-type conveyor is provided for conveying food products through the cavity. An endless belt is disposed about the conveyor to prevent the chain-type conveyor from imprinting the food products. The belt includes a seam, and a retention portion of the belt at the seam is engaged with the conveyor to prevent slippage between the belt and the conveyor.

Abstract: Apparatus for feeding and cooking raw product, such as shellfish and the like, in a continuous process. A preferred version of the apparatus includes a feed tank with raw product immersed in a bath. A conveyor follows an inclined path starting in the feed tank and exiting the surface of the bath to convey raw product out of the tank and through a cooking chamber. A feed control mechanism is provided to allow for accurate setting of product flow. The mechanism includes a rocking paddle extending just above the conveying surface of the conveyor. The paddle is linked to a rotary drive train by a linkage consisting of two pivotally attached arms. Rotation of the drive train causes the paddle to rock and deposit product on the conveyor during each stroke. The drive train is mounted on a slidable support that is pivotally attached to an adjustment rod. The other end of the adjustment rod includes an adjustment handle and a micrometer-style adjustment with clearly visible indicia for adjusting product flow.

Abstract: A continuous manufacturing process for preparing cooked bacon includes the step of cooking slices of an uncured and unsmoked pork belly with cure ingredients applied on the slices to produce cooked bacon having the organoleptic properties of cooked conventionally cured and smoked bacon. An apparatus for continuously preparing cooked bacon includes a slicing device, a continuous cure ingredient application station and a continuous cooking station.

Abstract: The oven of the present invention is a low profile, dual .[.conveyer.]. .Iadd.conveyor .Iaddend.oven including an oven cabinet, two closely spaced .[.conveyers.]. .Iadd.conveyors .Iaddend.and an air heating and circulation system. The .[.conveyers.]. .Iadd.conveyors .Iaddend.and the oven cabinet are adapted so that the .[.conveyers.]. .Iadd.conveyors .Iaddend.can be easily removed .[.from the.]. from the front or side of the oven cabinet. The oven cabinet houses the .[.conveyers.]. .Iadd.conveyors.Iaddend., ducts and manifolds which all can be easily removed for cleaning or other maintenance. Each of the .[.conveyers.]. .Iadd.conveyors .Iaddend.include separately controlled drive motors capable of driving .[.the.]. each of .[.conveyers.]. .Iadd.conveyors .Iaddend.at different speeds and in different directions.