Abstract: A system for separating cut food products includes a flow inlet, a flow outlet, and at least one drum connecting the flow inlet and the flow outlet. The flow inlet may be oriented to direct the cut food product tangentially into the at least one drum. The flow inlet may be oriented to direct the cut food product into the at least one drum at a right angle to a longitudinal axis of the at least one drum. The at least one drum may be a plurality of drums including a first drum having the flow inlet and a second drum having the flow outlet. The system may include a passageway providing fluid communication from the first drum to the second drum. The passageway may include a tapered section. The flow inlet may be aligned with the flow outlet.

Abstract: A system for delivering a cooking medium of a cooking apparatus includes one or more cooking vessels. The system also includes a drain manifold in fluid communication with the cooking vessel, and a fill manifold having input valves, and output valves in fluid communication with a corresponding cooking vessel. A first flow path is connected to the fill manifold. A filter container selectively is in fluid communication with the fill manifold. A filter pump is positioned between the filter container and the fill manifold and conveys a recycled cooking medium. An overflow pump selectively is in fluid communication with the fill manifold via a second flow path and a portion of the first flow path. The overflow pump conveys a new cooking medium to the fill manifold. The first flow path conveys one of the recycled cooking medium and the new cooking medium to the fill manifold.

Abstract: A racking system for a deep fryer, wherein the deep fryer contains cooking oil, the racking system includes a housing; at least one rack that carries a food product; an actuator operatively associated with the rack to raise and lower the rack within the housing. The system further includes a sensor that detects a property of the cooking oil; and a controller that receives a signal to initiate a cooking cycle based on the property and sends a signal to permit activation of the actuator to raise and lower the rack.

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 food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having an inner wall defining a compartment and including a solid, imperforate wall portion, fluid being contained in the compartment, and a rotatable auger mounted in the compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion of the inner wall. Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion. Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion.

Abstract: The present invention relates to a frying device for carrying out a frying process for food products (2) comprising a frying oil reservoir (20) which can be filled with a volume of frying oil; a food product carrier (3) which can at least partially be immersed in the frying oil in the frying oil reservoir and at least one heating unit (30) having at least one heating element (31) which is positioned at least partially inside the frying oil reservoir and which has a heating surface (32a) which is in contact with the frying oil in the frying oil reservoir during the frying process. Characteristic of the frying device according to the invention is the fact that the heating unit comprises a frying oil duct (35) with a channel-heating surface (35a). Furthermore, the heating unit comprises a first pump (38) for passing frying oil through the frying oil duct.

Abstract: The invention concerns a heat processing device (100, 200) for co-extruded sausages (S), said device (100, 200) comprising in series: a precooking device (104) intended to precook the sausages (S) deposited by a device (102) and consisting of a hot-water bath, the precooking device (104) taking the form of a chute (114) having a zero or slightly descending slope between an intake area (116) where the sausages (S) are deposited by the device (102) and an outlet area (118) where the sausages (S) leave the precooking device (104), the precooking device (104) comprising ejection means (124) designed to eject water upstream of the intake area (116) so that the water stream generated has an orientation substantially parallel to the longitudinal axis of the chute (114), a cooking device (108) intended to cook the sausages (S) thus precooked and consisting of a second hot-water bath, and a discharge device (112) intended to discharge the sausages (S) thus processed.

Abstract: A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having an inner wall defining a compartment and including a solid, imperforate wall portion, fluid being contained in the compartment, and a rotatable auger mounted in the compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion of the inner wall. Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion. Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion.

Abstract: The disclosure features a method of performing a boil-out cleaning process in connection with a fryer. The fryer includes a vat, a vessel for receiving oil drained from the vat, the vessel movable from an under-unit position, an oil drain path leading from an outlet opening of the vat to the pan, and an oil return path from the vessel back to the vat. The oil return path includes a pump. A drain valve is located along the oil drain path. The drain valve is opened to drain oil from the vat into the vessel is opened. The drain valve is closed after draining the oil from the vat. A boil-out cleaning fluid is delivered to the vat and the boil-out cleaning fluid is heated. A boil-out drain path is provided with an inlet positioned for receiving boil-out fluid from the drain valve and an outlet positioned forward of a front of the fryer unit. A container is placed below the outlet of the boil-out drain path.

Abstract: A racking system for a deep fryer, wherein the deep fryer contains cooking oil, the racking system includes a housing; at least one rack that carries a food product; an actuator operatively associated with the rack to raise and lower the rack within the housing. The system further includes a sensor that detects a property of the cooking oil; and a controller that receives a signal to initiate a cooking cycle based on the property and sends a signal to permit activation of the actuator to raise and lower the rack.

Abstract: A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need for a bottom mating mold or conveyor. Herein, the form fryer is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. Snack pieces, once in oil within the fryer, meet with a top conveyor having convex molding surfaces with product-centering elements. At the exit portion of the fryer, a bottom exit conveyor receives the cooked snack pieces from the top conveyor. As no continuous bottom conveyor is utilized, the fryer oil pan may be provided with a reduced volume segment situated between the bottom entrance and exit conveyors.

Abstract: A method of controlling the movement of snack food products being cooked continuously in a bath of hot cooking oil to the end of realizing a more uniform moisture content in the final product employs a plurality of segmented paddle wheels with blades to penetrate and agitate vigorously the product pack as the wheels are rotated in both directions. Also disclosed are a variety of segmented paddle wheel configurations and their functions of impeding and urging product flow during cooking.

Abstract: A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. Snack pieces, once in oil within the fryer, meet with a top conveyor having convex molding surfaces with product-centering elements. At the exit portion of the fryer, a bottom exit conveyor receives the cooked snack pieces from the top conveyor. As no continuous bottom conveyor is utilized, the fryer oil pan may be provided with a reduced volume segment situated between the bottom entrance and exit conveyors.

Abstract: Apparatus and methods for transferring particulate product contained in a compatible media and then separating or straining the particulate product from the compatible media. A housing is provided for containing the compatible media at an optimum level and includes an inclined portion having a particulate product inlet at a lower end thereof and separate particulate product and compatible media outlets at an upper end thereof. The compatible media outlet is located below the particulate product outlet. The housing contains a particulate product conveyor unit which includes a perforated tube and auger assembly for transferring the particulate product from the particulate product inlet to the particulate product outlet. The particulate product is heated or cooled while it is submerged within the compatible media and cross currents of media are supplied to increase heat transfer and conveyance of the product.

Abstract: A convertible gas fired or electrically heated donut cooking system is disclosed for automatic cooking of donuts featuring easy conversion from a gas fired embodiment using a low voltage battery operated controlled gas fired tube to an electric unit powered from ordinary household current for heating of the cooking oil. The electrically heated version replaces the gas fired tube and power inverter system with direct AC power supply and an electric immersion heater.

Abstract: An apparatus for dispensing and agitating objects to be treated in a liquid is described in terms of the use of the apparatus in the processing of potato chips in cooking oil. The apparatus comprises an automated kettle rake (100) for use in the processing of potato chips or other objects (101) in a kettle (102) filled with cooking oil or other desired liquid (103), involving an agitation manifold (104) movably mounted above the kettle (102) and a dispersal manifold (106) positioned inside the kettle (102). The agitation manifold (104) disperses the chips or other objects by injecting fluid through at least one nozzle onto the liquid in the kettle (102) while passing over the length of the kettle (102). Optionally, the cooked chips or other objects may be swept onto a removal conveyor (110) after processing is completed.

Abstract: The invention relates to a method and associated apparatus for production of broth or stock from mechanically deboned meat. The mechanically deboned meat is extruded into a circulating stream of hot water or recycled broth in a closed sanitary tubing system sized to provide the required degree of cooking. The deboned meat introduced into the extruder may be mixed with salt and/or sodium phosphate to promote protein extraction and binding ("cohesion"). The broth and cooked meat are separated and further processed or stored for later use. The separated extruded meat may be further cooked by conventional methods, e.g., in open kettles, to produce additional broth and fat, or used as an ingredient in numerous meat products. The separated broth may be recycled to increase the amount of solubilized protein therein or diverted for immediate use elsewhere.

Abstract: A constant temperature fryer assembly having a conveyor for cooking food in oil at a predetermined constant temperature. The fryer is constructed having an external heat exchanger for heating the oil. Oil is removed from the fryer, pumped through the heat exchanger and then pumped back into the fryer through a series of aperatures. The aperatures are positioned in the fryer to provide predetermined temperature at various positions along the conveyor, thereby maintaining a controlled cooking environment.

Abstract: A potato chip production line has an improved precooking apparatus which includes an elongated sluice having a moving stream of heated precooking liquid of a temperature within a desired range of 200 to 300 degrees F. at an upstream end of the sluice, a conveyor for introducing thin starch-coated potato slices into the stream at the sluice upstream end, paddle wheels rotatably mounted in the sluice at sites spaced along and within the stream for partially damming the stream and the potato slices carried therein at the sites in order to control the stream level and the degree of precooking of the slices, and nozzles connected to the sluice in communication with the stream and disposed adjacent to the respective sites and generally below the paddle wheels.

Abstract: An automatic continuous food frying device comprising an oil tank adapted to be filled with a frying oil, a heating means for heating said frying oil, and a means for conveying food in a submerged state in the frying oil, wherein there is provided a pump in the oil tank so that the frying oil may be continuously circulated in the tank.

Abstract: A double track deep fat food fryer has a cooking vat, a central divider wall dividing the vat into a pair of side-by-side elongate cooking tracks, a dispenser above an upstream end of the vat for dispensing discrete pieces of food product to be fryed, a paddlewheel for propelling fat along the lengths of both cooking tracks, a flipper in each cooking track to flip the food pieces as they travel through the track, a remover to remove the food pieces from a downstream end of the tracks, a movable diverter barrier on an upstream end of the divider wall which diverts food pieces alternately between the cooking tracks, and an actuation linkage underneath the cooking tracks that connects the barrier, flipper and remover together and to a common motor.

Abstract: A multiple mode deep fat food frying machine has a deep fat cooker, a hopper with structure for dropping food into the deep fat, and a multiple mode control for the food dropping structure; the control has a rotary cam with inner apertures and an outer periphery with a detent having a root at a greater radius than the aperature, a first photo-optical sensor picks up the apertures and a second photo optical sensor picks up the detent, a selector sends the signals from only one or the other sensor to the food dropping structure, the cam is mounted on a drive for a device to remove food from the fat. A method of controlling a fat fryer has the steps of rotating a cam, optically sensing the apertures, optically sensing the detent, and direction one of the sensing to control food drop; this apparatus and method are paticularily suited for a hot and greasy environment.

Abstract: A food extruder wherein an extruder plate has perforations between its inside and outside surfaces and is sandwiched between a food chamber and a fluid housing is disclosed. Food enters the chamber and is passed through the perforations in the extruder plate. A rotary knife within the fluid housing cuts the food into portions of preselected size immediately upon their extrusion. A second rotary knife contained within the food housing clears any food blockage occurring in the vicinity of the interior surface of the extruder plate. Fluid is directed through the fluid housing past the exterior surface of the extruder plate for the purpose conveying food portions thus formed to the next stage in processing in a manner which prevents food portions from adhering either to one another or to elements of the food portion maker.

Abstract: A recirculating hot oil cooking apparatus for animal or vegetable product pieces which includes flow direction altering mechanisms in front of and behind the product entry zone of the cooker to substantially eliminate eddy currents and improve movement of raw product pieces from the product entry zone toward the product exit zone without product clumping.

Abstract: A portable device for making donuts and the like which includes a batter extruder, a cooking scroll into which the extruded batter is received, a heating element underlying the scroll for heating the cooking medium introduced therein for cooking the extruded batter, a circulation pump for circulating the cooking medium in which the extruded batter is carried through the scroll, a temperature regulator for regulating the temperature of the cooking medium in the scroll, a flow controller for controlling the flow of cooking medium through the scroll, and a conveyor for evacuating the finished product from the scroll. The extruder and flow controller are synchronized, whereby a continuous stream of raw batter may be introduced into the cooking medium and cooked therein.

Abstract: Doughnut frying apparatus has a conveyor extending lengthwise of the hot oil tank and provided with transverse flights with its upper course disposed to carry floating doughnuts from a transverse pickup zone near the infeed or rear end of the tank towards the outfeed end thereof. Successive series of uncooked doughnuts are delivered into the tank in a transverse receiving zone spaced rearwardly of the pickup zone. Means are employed to enable the interval between the delivery of successive series to be minimized by circulating hot oil to provide a stream flowing upwardly through the receiving zone and into the pickup zone preferably also with an air stream directed close to but above the surface of the oil and forwardly through the delivery zone.

Abstract: A compact table-top automatic doughnut making machine for use at lunch counters, in-store bakery counters, small bakeries, and the like, where freshly cooked doughnuts are sold in moderately large volume. The machine is particularly adaptable to varying volume requirements, being adjustable to produce from about 5 dozen to 100 dozen doughnuts per hour. The machine includes a generally rectangular compact tank for containing the cooking fat or oil which is heated by automatic thermostatically controlled means. A removable insert in the tanks defines a circuitous path along which the doughnuts flow in the course of being cooked. A removable dough extruding unit is mounted over one end of the tank to form and drop rings of raw dough into the oil. The dough is moved along the surface of the cooking oil by a propulsion pump inducing a circulating flow of oil as the doughnut is first cooked on one side, turned over automatically, cooked on the other side and discharged from the machine.