Abstract: A tool assembly and method are for mounting an O-ring and a bearing about a roller grill tube to cook human food in one embodiment has a first tool section for mounting with a tube, and a second tool section with an outer surface. A third tool section has a proximal end and a distal end which expands the O-ring and slides so that the O-ring and bearing locate about the second tool section. The second tool section slides so the bearing and O-ring seal about the tube.

Abstract: A grill or kitchen unit for outdoor use, and includes a cooking unit which is translatable between a position over a heat source and a position laterally adjacent to the heat source, for cooling and/or further preparation of foods being cooked within the unit.

Abstract: The invention concerns an apparatus comprising a container (1) closed with a lid (6) storing the product to be dispensed, a cylinder communicating with the container (1) and whereof the bottom is provided with an outlet, a piston (12) traversed by at least one orifice (13), sliding in the cylinder, a check valve (25) mobile between positions opening and closing the orifice (13), said check valve (25) being urged by a spring towards its opening position, a dispensing nozzle communicating with the outlet and provided with a normally closed plug which opens by the effect of the pressure of the product contained in the cylinder, and means for actuating the piston from outside the container (1). The invention is useful for making pancakes.

Abstract: A flat bread grill has a grill formed by a housing enclosing a controllable heating element and is topped by a round, flat grill surface, which is preferably coated with a non-stick substance, and has an annular channel or recess adjacent the periphery thereof. A dough or batter spreader has an elongated pentagonal shape with a rounded pointy inner end, diverging side walls, substantially parallel side walls, and an arcuate outer wall. The inner end has an integral depending foot while to outer arcuate wall has both an upwardly directed handle and a depending arcuate foot which is readily received in the annular channel or recess of the grill. The one pair of diverging and side walls have a lesser depth than other pair of diverging and sidewalls. The spreader is held spaced above the grill surface by both feet. Preferably the volume of the pentagonal spreader member is substantially equal to that of a single piece of thin flat bread produced by the subject invention.

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: 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: A tortilla forming machine for molding dough into a tortilla shell having a top, a bottom, a peripheral edge, and a thickness. The forming machine includes a first member having a first forming surface, a second member having a second forming surface moveable toward and away from the first forming surface, and at least one removable sizing ring. The sizing ring includes a first edge and an opposing second edge, an inner surface and a height defining a cavity between the first and second forming surfaces when the first forming surface is adjacent the first edge and the second forming surface is adjacent the second edge such that the inner surface of the ring forms the peripheral edge of the tortilla shell and the height of the ring forms the thickness of the tortilla shell.

Abstract: The flatbread maker includes a support structure which has a base portion, a short rear portion and an upper portion, wherein the upper portion angles upwardly as it extends forwardly from the rear portion, wherein the base portion includes a central track which extends inwardly from the front edge for receiving a roller element portion of an actuating arm. The actuating arm is generally L-shaped, having a roller element at the joining portion between vertical and lower leg portions thereof, the roller element being configured and arranged to slide along the track when the vertical leg portion of the arm is rotated downwardly, such that the roller element moves along the track and the free end of the lower leg moves upwardly, forcing a lower flatbread plate which is hinged to the rear portion of the support structure to rotate thereabout into a position adjacent an angled lower surface of the upper portion. This results in the pressing, heating and partial cooking of the flatbread.

Abstract: A method for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are partially fried from below by immersing the lower portions of the preforms in a vat of hot oil and transporting them through the hot oil. After cooking the preforms to a desired moisture content, at which point the preforms retain their bowl shapes outside of or independent of the mold cavities, the preforms are removed from the mold cavities and subsequently cooked to completion in a secondary frying operation.

Abstract: A cooking apparatus is provided which includes a rotatable food support member for supporting a food item thereon. A drive mechanism is connected to the food support member for rotating the food support member. The cooking apparatus further includes upper and lower housings disposed above and beneath a portion of the food support member. The upper and lower housings include an upper and lower heating member respectively with each of the upper and lower heating members providing a heat output which varies from a first end adjacent to an outer edge of the food support member to a second end adjacent to an inner center portion of the food support member, wherein the heat output is greater at the first end than at the second end. The drive mechanism rotates the food support member with the upper and lower heating members applying heat to the food support member to cook the food item contained thereon. Preferably, the food support member includes a solid base portion for supporting the food item.

Abstract: THE INVENTION provides a cooking appliance comprising a concave burner pan having a base and a peripheral side wall which together form a windshield and a gas burner disposed within the concavity of the pan, and an engagement formation adapted to mate with a corresponding engagement formation on a cooking surface, whereby such surface is releasably secured to the burner pan. A number of inter-changeable cooking surfaces are disclosed which may be utilized in conjunction with the burner pan.

Abstract: A pancake cooking apparatus has an elongate and preferably open-ended griddle and a batter scraper by which a mass of batter is spread from one end of the griddle to the other. Thickness uniformity is realized by structures for keeping the scraper's edge and the griddle's cooking surface spaced a fixed distance apart during the batter spreading step. The pancake cooking apparatus at times includes a plurality of side-by-side griddles for high-volume manual cooking operations. A method for cooking uniformly thin, rectangular pancakes uses the cooking apparatus.

Abstract: A household electric flat bread making appliance has a heated lower pressure plate fixed to a frame, an upwardly biased upper heated pressure plate pivotally mounted on the frame, and a heated skillet mounted on the frame in general vertical alignment with the pressure plates. A handle is connected to the upper pressure plate to enable the upper pressure plate to be manually pivoted downwardly toward the lower pressure plate to flatten a mass of dough between the two pressure plates.

Abstract: A cooking apparatus for alternately cooking, broiling, or grilling foods in a single vessel. The apparatus includes a bottom pan portion which is supported by a lower frame portion. An upper frame is pivotally supported from the bottom pan portion. A top portion is provided, wherein the top portion is pivotally affixed to the upper frame. The top portion includes a reversible combination lid portion and a grille portion. The grille portion of the top portion is the inner wall surface of the lid portion, and is thus located in the upper reaches of the lid portion when the lid portion is in a cooking position. When the top portion is rotated one hundred eighty (180) degrees, the grille portion provides an upwardly exposed grille surface for food preparation. The top portion is shaped suitable for nesting in the bottom pan portion when the upper frame is returned to a normal, grille cooking position.

Abstract: An automatic heating oven system employs a cabinet containing a heating chamber with radiant heating elements and a turntable rotatable at a fixed slow angular speed. A thermocouple controls the heating elements to maintain the turntable above a minimum elevated temperature at all times. An entry chute with proximity switch extends into the chamber, and passage of a food-laden tray down the chute to the turntable triggers the switch, activating the turntable and an exhaust fan and, if not already on, the heating elements. A guide bar extending across the turntable at an oblique angle to all possible paths of travel of the food item on the turntable directs the food out an exit to a receiving rack outside the oven, before the food item completes a complete revolution on the turntable. A retriggerable timer turns off the heaters, fan and turntable a fixed time period after the most recent activation of the proximity switch.

Abstract: A grill has top and bottom cooking surfaces with the top surface movable upward to load the grill and movable downward onto the food and bottom surface to cook the food. Different cooking surface zones may be heated individually to accommodate the amount and type of food. The top surface is lowered and pressed onto the food at about 140 psi to provide positive contact with the food. The cooking surfaces have grooves through which vapor from a heated marinade cup is channeled to steam the food and drain fat for removal. The marinade vapor replaces fat and natural juices producing a relatively low fat, moist cooked meat.

Abstract: An imprinting press and cooking apparatus for a dough product includes an imprinting station with respective opposed lower press and upper imprinting plates and rotating plate or endless belt conveyors adjacent the imprinting station for moving the dough product which has been pressed and imprinted through a cooking or baking phase. Heat sources are disposed adjacent the imprinting station and the conveyors for preheating the dough product for release from the printing station and for cooking the dough product, respectively. A pressure air slide is disposed between conveyor stages for transferring the dough product from one conveyor stage to another. Pressure air is supplied to the air slide through a conduit and into a chamber for flow through a perforated plate which supports the dough product for movement along the slide.

Abstract: A contact toaster has a housing with a product inlet, product outlet and at least one toasting chamber defined in the housing. A heated platen is mounted in the housing and has a platen surface arranged for toasting the food products. A flexible endless belt, which when rotated, is arranged to pass the food products in a toasting path along the platen between the belt and the platen. An infinite controller acts to selectively displace the belt to adjust the distance between the belt and the platen to any value between minimum and maximum distance limits to accommodate food products of different widths. A guide is situated between the belt and the infinite controller so that the controller is in contact with at least one area of the guide.

Abstract: An oven with slide-out transfer guides is provided for use in conjunction with multiple conveyor ovens to provide quick and convenient accessibility to an oven's interior in case of product transfer difficulties. A slidable rail assembly is mounted in the oven, which also has an access port for transfer guide egress and ingress, and a transfer guide with opposed lips forming a slot which mounts the transfer guide on the rail assembly. When access to the oven's interior is necessary to remedy a product transfer problem, the oven of the present invention allows the transfer guide to slide along the rail while still supported by same, and said transfer guide can be partially removed from said oven without the need to turn off the oven. In this way, obstructions can be cleared quickly without significant down time, thereby saving the user both time and expense.

Abstract: A portable grill or portable kitchen unit for outdoor use, and includes a cooking unit which is translatable between a position over a heat source and a position laterally adjacent to the heat source, for cooling and/or further preparation of foods being cooked within the unit.

Abstract: Apparatus for high speed grilling and/or conditioning of a food product which comprises: a heatable surface which is capable caramelizing the food product at a temperature in the range between about 425.degree. F. to 575.degree. F.; a chamber for enclosing the food product on the heatable surface under pressure; and a steam injector for introducing steam into the chamber during the caramelization of the food product.

Abstract: The method and apparatus of the invention for the continuous roasting of food materials are such that the food material being fed into a heated tubular cylinder is mixed up within and transferred through said tubular cylinder while the vaporized components of the food material are recovered and cooled to liquefy. The apparatus may comprise the horizontally placed tabular cylinder with an open front end, the coil screw inserted into the tubular cylinder in such a way that it can be driven to rotate, and the cooling unit that is connected to a vent port formed in the middle part of the tubular cylinder.

Abstract: A top side cooker has a pivotally mounted cooking head that is movable from an open position to a cooking position where its flat cooking surface is urged, by the weight of the cooking head, into engagement with the flat cooking surface of a grill. A simultaneously adjustable front foot and rear foot are coupled to the cooking head for establishing a distance between the cooking surface and the grill surface. A handle operates a worm gear arrangement coupled to a shaft, which extends from the front to the back of the cooking head. A front and a rear pinion gear engage front and rear racks that are coupled to the front foot and the rear foot, respectively. The handle rotates the shaft which simultaneously moves the front foot and the rear foot to adjust the distance between the cooking surface and the grill surface. The front foot includes indicia for indicating the distance.

Abstract: A clamshell griddle is designed so that the rising, lowering and rotating motions of the platen and the setting of distance between the griddle and the platen main body can be effected automatically and in one stroke by the operation of a single motor, thereby resulting in simple structure and low price.

Abstract: An oven with slide-out transfer guides is provided for use in conjunction with multiple conveyors ovens to provide quick and convenient accessibility to an oven's interior in case of product transfer difficulties. A slidable rail assembly is mounted in the oven, which also has an access port for transfer guide egress and ingress, and a transfer guide with opposed lips forming a slot which mounts the transfer guide on the rail assembly. When access to the oven's interior is necessary to remedy a product transfer problem, the oven of the present invention allows the transfer guide to slide along the rail while still supported by same, and said transfer guide can be partially removed from said oven without the need to turn off the oven. In this way, obstructions can be cleared quickly without significant down time, thereby saving the user both time and expense.

Abstract: A system for automatically grilling food products is disclosed. The system includes an upper cook plate (126) affixed to a platform (124) capable of vertical movement. A lower cook plate (132, 134) is affixed to a reciprocating shuttle (131) which can be positioned horizontally to align a desired portion of the lower cook plate with the upper cook plate (126). Food products such as hamburger patties are alternately loaded onto each side of the lower cook plate (132, 134). Each side of the lower cook plate is alternately moved into alignment with the upper cook plate (126). A control mechanism (180, 190) automatically and synchronously controls the movement of the upper cook plate platform (124) and the positioning of the shuttle (131) so as to automatically grill the food products on both sides.

Abstract: A hot plate (7) is mounted in an opening of a platform (4) mounted on a work surface (400). An opening (38) surrounds the hot plate to permit excess batter to be discharged into a drawer (39). A batter dispenser (3) includes a container (9) which is pivotally mounted on a vertical axle (35). The container is pivoted from the side over the center (Cp) of the hot plate. A hand lever (17) is depressed, raising a stopper (14), permitting batter to flow through an outlet (13) onto the hot plate.

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. Each conveyor is biased toward the platen by a pair of parallel pivot arms urged by springs into pivoted engagement against the transport run of the respective conveyor to define a predetermined desirable spacing to the facing side of the platen.

Abstract: A frying apparatus for conveying food on a surface coated with oil heated for frying the food pieces has a tray which extends longitudinally for containing food pieces for frying, and an assembly is positioned for conveying food pieces in a direction from one end of the tray to the other so that during the conveying, the food pieces are mixed and so that the tray surface upon which the food pieces are fried is scraped for cleaning the surface. In two apparatus embodiments, members of the conveying assembly form a helical arrangement in an area about and are displaced a distance from a circumference of a rotatable shaft and are configured for scraping the tray surface for cleaning the surface, and in another embodiment, plate members which have a shape of a section of an ellipsoid plane are affixed with an axle at an angle with respect to a lateral cross-section of the axle so that upon rotation of the axle in one direction, the plate members convey food pieces.

Abstract: The present invention relates to an adjustable hinge apparatus and spacer means for use with a low temperature grill having multiple stacked heating plates and at least one support rod extending across one side of the grill to form a common pivot axis. The hinge apparatus includes an array of adjustable floating hinges formed to be positioned adjacent one another pivotally supported on the support rod. Each hinge includes a hinge block having a slide aperture therethrough sized and shaped for receiving a support arm member extending therethrough in the vertical plane and being slidably supported therein at a selected position in order to support the plates at a selected height. The support blocks also include a pivot aperture therethrough positioned substantially normal to the support arm aperture being sized and shaped for receiving the horizontal support rod therethrough. The support arm members of adjacent hinge blocks are formed with offset bends for attachment with consecutively stacked heating plates.

Abstract: A countertop appliance for automatically making a plurality of disk-shaped edibles comprising a dough maker for mixing and kneading the desired dough ingredients, the dough maker having a discharge valve that releases a portion of the mixed dough onto one of four circular platens of a transfer carousel. The platens rotate in a circular plane, so that once a dough portion is dropped to the platen, the transfer carousel rotates the platens, and in the next position a shaper plate flattens the dough portion on a platen. When a dough portion is properly shaped, the platen is rotated to a position where it inverts and the dough is dropped onto a conveyor. The conveyor moves the dough portions along a path, past heating elements that cook the dough, until the finished cooked dough products are dropped from the conveyor.

Abstract: A smoke abatement assembly is provided as an adjunct overlaying a cooking device such as a broiler or fryer system in a commercial restaurant. The smoke abatement assembly comprises a sealed housing which supports a low-pressure flame arrester, between 1 and 10 inches above the cooking area of the cooking device. A catalyst module is also removably mounted within the sealed housing above the flame arrester. The module includes a plurality of spaced low-pressure oxidation catalysts of controlled thickness, between 1 and 6 inches thick. The plurality of catalysts have a combined thickness equal to the thickness of a single catalyst providing the optimum catalyst volume or contact time for the installation. Each of the components, that is the flame arrester and plurality of catalysts, defines a smoke access area substantially equal to the cooking area of the broiler or fryer.

Abstract: A natural or LP gas-fired laminated griddle top structure providing an even distribution of heat over its cooking surface is disclosed. The griddle top includes an upper plate formed from a relatively thick iron or steel plate and a plurality of relatively thick lower plates formed from a dissimilar material having a high thermal conductivity. A thermal break is provided between adjacent lower plates and each lower plate has a channel provided therein for the receipt of a temperature sensing device. In addition, laterally extending grooves are provided in the bottom surface of the lower plates increasing the resulting heat transfer surface improving the thermal efficiency of the griddle top. One or more natural or LP gas-fired burners and associated controls are provided adjacent each lower plate permitting the entire cooking surface to be maintained at the same temperature or portions thereof to be maintained at different temperature, if desired.

Abstract: An automatic stirring apparatus for stirring food simmering on a stove, such as gravy in a cooking vessel with a peripheral upper edge including a vertical rotating drive shaft driven through gears by an electric motor in a housing supported on the upper edge of the vessel with a stirring device on a lower end of the shaft that includes lengths of chain connected elements extending horizontally in opposite directions from the shaft, the elements allowing full upward vertical rotational movement of each element of the chain while preventing all horizontal movement of each element allowing a lower surface of the chain to conform to any cooking surface in the vessel.

Abstract: A cooking apparatus for alternately cooking, broiling, or grilling foods in a single vessel. The apparatus includes a lower pan portion which is supported by a lower frame portion. An upper frame portion is pivotally supported from the lower pan portion. A upper lid portion is provided, wherein the lid portion is pivotally affixed to the upper frame portion. The lid portion includes a top portion and a grille portion. The grille portion of the lid is the inner wall surface of the top portion, and is thus located in the upper reaches of the lid portion when the lid portion is in a cooking position. When the lid is rotated one hundred eighty (180) degrees, the grille portion provides an upwardly exposed grille surface for food preparation. The lid portion is shaped suitable for nesting in the bottom portion when the upper frame portion is returned to a normal cooking position.

Abstract: In an apparatus for supplying a predetermined amount of cooking materials, a pair of conveyer belt mechanisms 2 synchronously running along both sides of a material supply path is provided in a storage 1 for accommodating cooking materials, such as chopped vegetables. The cooking materials 6 filled in the material supply path between the belts are conveyed to the exit side of the path corresponding to movement of the conveyer belts by a predetermined pitch whenever a supply command is made, and then dropped onto a stand-by cooking plate 5 through the exit.

Abstract: An apparatus for conveyorized griddle-like cooking of food products simultaneously on two opposed product sides comprises a pair of cooking elements arranged in opposed spaced facing relation to emit thermal cooking energy toward one another and two endless food transport conveyors driven to travel between the cooking elements along respective food-conveying runs in a common transport direction in sufficient closely spaced, generally parallel relation to transport the food products to be cooked simultaneously on opposite sides. Each conveyor is preferably in the form of a belt having a substantially continuous imperforate food contacting surface so as to provide griddle-like contact with the opposite sides of the food product during cooking. Differing embodiments of the apparatus are contemplated to accommodate cooking of differing food products, e.g.

Abstract: A multi-functional cooking device that combines a steamer, skillet, griddle, fryer, kettle and oven into a single unit. The cooking device has a hollow base and a hollow lid. The base and the lid mate to provide an enclosed space for heating food. Heating means are associated with the base, to heat the interior space. Means are provided for lifting the lid relative to the base, and for maintaining the lid at a set position relative to the base. The base is adapted to receive water, so that when it is heated, steam will be formed in the space enclosed by the lid and base. The lower edge of the lid is recessed, and receives in the recess the upper edge of the base, whereby the mating of the two edges provides a junction to maintain steam within the space formed by the lid and base. A mechanism is provided for tilting the base at a predetermined angle, to facilitate the use of the base for grilling or frying foods.

Abstract: A sandwich preparation apparatus includes a plurality of sandwich production lines disposed parallel to each other. A width of each line is slightly wider than a width of a sandwich prepared in the apparatus. Each sandwich production line includes an automatic heel toasting device, an automatic patty grilling device, and an automatic crown toasting device. A heel stocker, a patty stocker, and a crown stocker are optionally included in the apparatus. A heel adding section, a patty adding section, and a crown adding section are optionally included in the apparatus. A manual preparation section is optionally included for enabling an operator manually to add additional required food materials to the sandwich. This apparatus produces a variety of sandwiches and hamburgers and is compact enough to fit in a relatively small kitchen.

Abstract: Adjustably spaced vertical heating panels have heated facing surfaces which with end walls and a sliding bottom panel define a vertical heating space wherein chips or other foodstuffs can be cooked.

Abstract: An electric pancake maker having a liquid batter container that is thermally protected; a metering pump system arranged to dispense separate, equal portions of batter simultaneously onto a first cooking surface assembly including a plurality of concave cooking dishes; a heated smooth faced second cooking surface assembly; a mainshaft arrangement connecting both cooking surface assemblies; and means to pivot those surfaces through half circle travel about the mainshaft to flip partially cooked pancakes from one surface to the other, and ultimately discharge fully cooked pancakes in an automated manner.

Abstract: A food flipping assembly (4), used to automatically flip food 180.degree. while cooking, includes a frame (16) having cam-carrying U-shaped arms (24, 25), and a pair of movable support plates (38) slidably mounted to the U-shaped arms for movement between first and second elevations. A food carrier (20) is pivotally mounted to the support plates for movement about a horizontal axis (22). A food carrier rotator (58) is mounted to the food carrier and has drive elements (60, 63) which engage cam surfaces (64, 66) carried by the arms. Movement of the food carrier from the first elevation to an intermediate elevation does not cause the food carrier to rotate; movement from the intermediate elevation to the second elevation causes the drive elements to engage the cam surfaces thus rotating the food carrier about 135.degree.. Lowering of the food carrier back onto the cooking surface causes the food carrier to complete its 180.degree. rotation.

Abstract: A belt grill is described herein for continuously cooking fast food products on a conveyor formed of counter-rotating heat conductive belts. The belts are heated by platens disposed above and below whereby a run of the belts passes in heat conductive relationship between the platens, and the food to be cooked is placed in the nip between the rotating belts. The device further includes means for tensioning the belts which can be automatically released by increasing the distance between the platens whereby when the distance exceeds a predetermined maximum, all tension on both belts will be released so that the belts can be quickly removed for cleaning or replacement. The belts are preferably Teflon coated fiberglass and may be disposed at an angle to the horizontal to facilitate grease removal from the cooking process.

Abstract: A method and device for baking dough or batter comprising at least two heatable plates, each of them having a top side, wherein the dough or batter is automatically put on the first and second heated plates for making pastries, pancakes and the like. The method is characterized in that the dough or the batter is baked on its one side on the top side of the first plate whereafter the partly baked dough or batter, is transferred to the second plate and is baked on its other side. The pastry/pancake, completely baked on the second plate is pivotably transferred to a laying off place. Using the device, a plurality of pastries, pancakes, and the like can be automatically and systematically produced.

Abstract: An egg cooking and packaging process and apparatus are disclosed in which whole eggs are deshelled and transferred intact to cooking pans without breaking the yolks or separating the yolks from the whites. Additional egg white is preferably dispensed into the pans before the whole eggs are received therein to act as a cushion for the yolks and provide a low cholesterol mixture of yolks and egg whites. The eggs are cooked with dry culinary steam in a multiple temperature zone steam tunnel that slowly increases temperature from zone to zone to prevent toughening and yolk darkening. As the cooked eggs exit the steam tunnel they are dumped into a dicer and transported to form and fill packaging equipment which packages and seals the eggs while they are still at a sterile temperature. The sealed packages are cooled to a refrigerated temperature with sprayed ice water, and this creates a partial vacuum in the packages which prolongs their shelf life.

Abstract: A method and apparatus for heating or cooling a product which includes a plurality of tapered ducts in a cabinet above and below a turntable to form streams which are directed toward the product. Spent air is drawn through intake openings in return ducts in the cabinet. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a product is loaded on the turntable in a loading zone to cause most of the heated air to be drawn to return duct openings and to maintain internal pressure in the baking zone in the cabinet to prevent ingress and egress of air through the loading opening. Orifices are formed in a circular array of rings such that the sum of the areas of orifices in each ring spaced from the axis about which the turntable rotates is substantially equal.

Abstract: An apparatus and method for processing dough is provided for automatically processing a large mass of dough into a plurality of smaller, shaped dough pieces. A dough divider is used to receive the large mass of dough and to divide the large mass into smaller dough pieces. A dough rounder is used to receive the smaller dough pieces, round the pieces into dough balls and eject the dough balls serially from a discharge outlet thereof. A first conveyor is provided to receive the ejected dough balls from the discharge outlet and to deposit the dough balls in a predetermined spacing on a second conveyor. The second conveyor intermittently carries the dough balls along a length of the second conveyor. A prepressing device is arranged with a portion for engaging the dough balls being carried on the second conveyor when the second conveyor is stopped, so as to deform the dough balls into thick dough disks.

Abstract: An apparatus and method for maintaining the lateral spacing of parallel rows of tortillas while transferring tortillas between two vertically spaced conveyors. The tortilla transfer guide is positioned adjacent to two generally horizontal, vertically spaced endless belt conveyors. The tortilla transfer guide has at least one scalloped section having a center of curvature aligned with the longitudinal axes respectively corresponding to an associated row of tortillas travelling towards the guide on the upper conveyor and an associated row travelling away from the guide on the lower conveyor. Each scalloped section is capable of moving a laterally misaligned tortilla towards its center of curvature, which is aligned with the proper longitudinal row axis on the lower conveyor.

Abstract: An automated food preparation system having a continuously rotatable annular segmented cooking area, a food feeding system, and an industrial robot, all of which are controlled by a pre-programmed programmable controller wherein an operator provides input to the programmable controller selecting each food item to be cooked and the programmable controller commands the industrial robot to select the food item, place the food item on the cooking area for cooking, turn the food item at the proper time, and remove the food item from the cooking area.

Abstract: A saucepan is provided which includes a base (1) delimited at its periphery by a rim (2), and a plate (4) arranged against the inner surface of the saucepan's base. The saucepan further includes a device which moves the plate away from the base. This moving device is actuated by a control member and is located between the plate and the base.