Abstract: An oven for preparing food products comprises a housing, a conveyor belt which is movable through the housing and on which the food products can be arranged, which conveyor belt follows a helical path, heating elements and booster devices for generating a stream of hot air through the housing in connection with heating the food products arranged on the belt. In the housing there are guide elements for guiding the stream of hot air over the belt in such a way that the products are uniformly heated in the transverse direction of the belt.

Abstract: The oven of the present invention is a low profile, dual conveyer oven including an oven cabinet, two closely spaced conveyers and an air heating and circulation system. The conveyers and the oven cabinet are adapted so that the conveyers can be easily removed from the from the front or side of the oven cabinet. The oven cabinet houses the conveyers, ducts and manifolds which all can be easily removed for cleaning or other maintenance. Each of the conveyers include separately controlled drive motors capable of driving the each of conveyers at different speeds and in different directions. The air heating and circulation system features a transverse mounted burner tube, side mounted return air ducts, a central return air opening, common shaft mounted side fed dual centrifugal fans and hot air manifolds.

Abstract: The invention relates to a cooking oven for cooking food products. A modular cooking oven herein disclosed may include a plurality of modules arranged in end-to-end relationship, with partitions between adjacent modules. A continuously moving conveyor belt extends longitudinally through the oven from an inlet end to an outlet end. Hot cooking gas is continuously circulated in a closed path which is generally perpendicular to the longitudinal axis of the oven. A hot gas is circulated downwardly and then is directed through a plurality of axially spaced transversed slots, both above and below the conveyor, toward the conveyor belt and food cooking thereon. Spent gasses are then deflected away from the conveyor belt into a recirculation path, and are reheated in this return path prior to recirculation in a further cycle. Air and steam inlets are provided at various points, and are so arranged that an operator can provide either similar or different conditions of temperature and humidity in different modules.

Abstract: A cooking machine includes a housing having side walls with doors that can be raised and lowered to vent the cooking chamber defined within the housing. A latching member is pivotally mounted on a channel member guiding the doors, and can be pivoted manually into a position in which it engages the bottom surface of the door thereby retaining the door in the upward most position. When the door is to be lowered, the latching member is pivoted to a position by gravity which pivots the latching member out of the line of travel of the door. The door can then be lowered to the lowered position.

Abstract: A process and apparatus for preparing a snack food product by baking and without the use of cooking oil, begins with preparation of potatoes, carrots, bananas, etc, into slices, which are surface de-watered before exposure to a high intensity heat source including infra red or open flame at about 1400 F. to blanch the slices and halt enzyme action before exposing the slices to hot, dry air impingement until the slices are reduced in moisture to about 10 to 35%, while the slices are maintained in a mono layer. Then the slices are aggregated into a pack and dried in hot dry air until the moisture content of the slices has been reduced to about 0.5 to 2%.The apparatus includes an insulated housing with a product conveyor belt extending therethrough. A combination of overhead infra-red burners and underneath open flame burners are positioned to create a high energy heat zone along one length of the belt.

Abstract: The apparatus for preparing a snack food product without the use of cooking oil includes an insulated housing with a product conveyor extending therethrough. A combination of overhead infra-infra red source and underneath open flame burners are positioned to create a high energy heat zone along one length of the belt. Air impingement scatter jets are positioned above and below a subsequent length of the belt and a superimposed hold down belt restrains the products from scattering. A dryer zone with fast moving hot dry air is provided to reduce the product moisture to a desired final end point.

Abstract: A process and apparatus for producing rolled wafer cones to be filled with ice-cream and frozen for storage. The process comprises pouring dough of high sugar content on an endless, heated baking surface, forming a strip of dough; baking the strip of dough into a thick, strip of wafer; compressing the strip of wafer and at the same time or afterwards, cutting the strip of wafer into individual pieces of wafer; and rolling the pieces of wafer into cones. An apparatus for carrying out the process is also disclosed.

Abstract: An improved convection/impingement oven for continuously cooking food. The oven has a wire link type belt which moves through an elongated cooking chamber. Hot air is blown on the upper surface of the food to be cooked. A separately controlled hot air source is blown on the lower surface of the food. Hot air impingement units are placed along the length of the oven and the cooking vapors are not recirculated but instead pass along the elongated cooking chamber and are exhausted at the end. Preferably a color development and sealing section has upper and lower burners which heat the food and the heat from these burners also pass the entire length of the cooking chamber before being exhausted. Also preferably steam or a water spray is used to regulate the humidity and this may be regulated in several different sections of the cooking chamber.

Abstract: A food processing system which includes a product baking stage (10), a product processing stage (11) and an endless conveyor (19) which is driven to carry product support trays (22) serially through the processing and baking stages. The endless conveyor (19) has a forward path (20) which extends through both the processing and the baking stages and a return path (21). The baking stage (10) comprises a baking chamber (26) through which the conveyor is guided to follow a path which includes a plurality of horizontal passes (27). The processing stage (11) comprises three interconnected compartments (29, 30 and 31) and in two of the compartments (29 and 30) the conveyor is guided to follow paths which include a plurality of horizontal passes (32). In the third processing compartment (31) both the forward path (20) and the return path (21) of the conveyor are guided to make a plurality of vertically extending passes.

Abstract: The present invention provides a system for cooking and/or heating a food product rapidly with the use of microwave and hot oil heating, which are applied simultaneously during the entire or partial period of the cooking and/or heating time. The food product may be frozen prior to processing, and may consist of an outer wrapper and an inner filling. It is desirable that after a relatively short cooking and/or heating process, the outer wrapper becomes crispy with a uniform golden-brown color while the inner filling reaches a desired temperature.

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 system for automatically cooling and further processing chewing gum base materials is disclosed. The hot molten chewing gum base material is deposited in lined or coated pans, the pans are picked up by an industrial robot and placed into a pair of spiral cooling towers where the molten material is cooled and solidified. The same or a second industrial robot picks up the pans of cooled gum base material and transports them to a final staging and processing area. The pans of cooled gum base material are placed on a conveyor system or on pallets for further handling and processing.

Abstract: A blancher having multiple cooling zones formed by a tank having multiple compartments for receiving a heating liquid in one compartment and a coolant in at least two other compartments. In a preferred embodiment, the tank has a sidewall with an end wall at its inlet end, an end wall at its discharge end, and a pair of dividing baffles which separate the tank into compartments. Received within the tank is a food transport mechanism that preferably is a helical auger having a portion in each compartment to urge food product toward the discharge end. Preferably, a liquid hot enough to cook or blanch food product is received in the inlet end compartment and a liquid cold enough to cool the food product is received in the discharge end compartment. To precool the food product after it has been heated, a precooling liquid preferably is received in a compartment between the inlet end and outlet end compartments. Preferably, water at a temperature of between 55.degree. Fahrenheit and 75.degree.

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: An improved toasting apparatus is disclosed including a variable speed conveyor belt for conveying products through the toaster; a bottom heating element positioned below the conveyor belt, the bottom heating element including variable control for controlling the amount of heat provided by the bottom heating element; a drying zone including a first plurality of upper heating elements positioned above the conveyor; a toasting zone including a second plurality of upper heating elements; and wherein the bottom heating element and the first and second plurality of upper heating elements are controlled individually and independently.

Abstract: A taco frying apparatus (10) is disclosed which permits the tortilla (12) to be trapped between a mesh (30) and a mold (32) to confine the tortilla and create a taco with a uniform u-shape. The mold (32) can pivot between the capture position with a taco captured therebetween and a loading position to allow a tortilla to be placed on the mesh for cooking or to remove the fried taco. Operating lugs (40) on end plates (34, 36) mounted on the mold can be used to pivot the mold.

Abstract: A process for preparing prepackaged pasteurized meat parts in which the parts are pasteurized at a low temperature for an extended period of time so as to enable thorough and even heating of the parts to eliminate bacterial contamination within the parts. After the parts have been pasteurized, the pasteurized parts are cooled and then frozen. The frozen parts are then packaged for shipment and sale.

Abstract: An automatic kebab making machine includes plates with recesses for accepting the ingredients. The plates interact with at least one skewering system for inserting (or placing) a spit into each recess, thereby passing it through the accepted ingredients to form a kebab. Each recess is generally rectangular and defines a space that can be filled completely with ingredients. The length, breadth and depth of the recess substantially matches the dimensions of the kebab to be prepared, and the ends of the recess communicate with clearances for holding a spit.

Abstract: A conveyorized commercial broiler apparatus has upper and lower burners above and below the conveyor for broiling meat products carried on the conveyor. A plurality of perforated sheet grids are provided to control flame flare-ups and cause the fat that may drip onto the perforated sheets to be vaporized and quickly and cleanly burn prior to pyrolization. The perforated sheets are selected to be low thermal mass, and thus relatively thin and perforated to a point where they have preferably between 25% and 75% open area. The perforated sheets are positioned in selected locations to control combustion and vaporization of fat rendered from the meat product being broiled.

Abstract: A conveyor system for transporting menu boxes (14) in an aircraft is equipped with at least one heater element (17) or groups of such elements (17/17A . . . ) which tilt automatically into spaces (16) between neighboring boxes (14) or pairs of boxes within the conveyor which is stopped during heating. When the heating is completed the elements (17) are again tilted into a rest position (17') outside the conveyor. Induction heating is preferably used.

Abstract: Apparatus to transfer heat to the surface of a product includes a product support, a duct having a duct entrance, a duct outlet and a longitudinal duct axis and a plenum for delivering temperature controlled fluid into the entrance of the duct such that fluid flows longitudinally of the duct toward the outlet. A perforated plate has at least one orifice, having an orifice axis extending generally toward a product support for forming a jet of fluid, having a jet axis, flowing in a predetermined direction. The longitudinal duct axis of the duct is rotated relative to the orifice axis for changing the direction of the jet axis relative to the orifice axis for moving the jet axis relative to the product support.

Abstract: A cooking oven and method of cooking vertically arrayed food carrying skewers movably attached and carried in a horizontal endless travel path by conveyor means to encircle a heating element array within a single open cooking oven chamber so as to constantly directly and indirectly expose the food to the heat radiated from the element array throughout the complete travel path within the oven chamber. A plurality of internested drip pans are disposed within the oven chamber vertically beneath the food travel path for collecting juice drippage. The oven chamber superposed beneath a conveyor chamber contains an alternating array of infrared gas burners and reflectors arranged upright in a row. A slot communicating between the conveyor chamber and oven chamber provides for travel of suspended food carrying skewers within the oven chamber and incorporates a gasket seal to retain heat and inhibit transfer of contaminants downwardly to the oven chamber.

Abstract: An installation for the preparation of bread dough portions includes a pre-fermentation chamber and a bread stick forming machine disposed on the chamber. The chamber and machine are joined by a conveyance mechanism that includes a lifting device, a lower conveyor that moves the bread dough portions from the outlet of the chamber to the start of the lifting device and an upper conveyor that starts at the end of the lifting device and moves the bread dough portions to the inlet opening of the machine. The lifting device can be made of conveyor belts or a scoop chain.

Abstract: A processing apparatus, conveyor and method for processing products or materials, such as food processing equipment or methods, is configured such that the conveyor travels in a generally helical path within a processing chamber to expose products on the conveyor to a gaseous processing media such as heated or cooled air. The conveyor includes gas flow compensation including a plurality of gas flow compensation members which partially block a portion of the surface of the conveyor, preferably toward the exterior of the conveyor in the helical path, to deflect or direct more of the gaseous food processing media away from the less densely distributed products or materials at the exterior of the conveyor caused when the conveyor follows the helical path. The processing media is thus preferably forced in the direction of the more densely distributed products toward the interior of conveyor to uniformly expose product on the conveyor to the processing media.

Abstract: The invention provides a roasting process for the preparation of fruit or nuts such as almonds, cashew nuts, pecan nuts, peanuts; and the like. This process is characterized by the addition of oil to said fruit or nuts prior to the roasting stage. The invention also provides an equipment for applying this process, which essentially comprises feeding means (I) for the fruit or nuts to be roasted and conveying means (2) for carrying said fruit towards roasting means (3), said equipment being characterized in that it also includes oil and salt dispensing means (6, 7) at the inlet of the roasting means.

Abstract: The present invention relates to a device for supplying sausage strings made coherently in chains to a smoke stick, the device comprising a transportation device including rotating transportation hooks to which the sausages are transferred. To facilitate the closing of sausages, especially of natural skin sausage strings, the device for closing is arranged on the transportation device to be movably supported at least over part of the longitudinal extension of the transportation device.

Abstract: Case for temporarily storing pieces of dough, comprising a first continuous conveying apparatus and an identical second continuous conveying apparatus. Each transport apparatus is supported by reversing rollers at the location of which the conveying direction of the conveying apparatus changes. The reversing rollers of the first and second conveying apparatus are opposite each other as pairs. The case further contains carrying members with two ends, in which the one end is attached at a first attachment point to the first conveying apparatus and the other end at a second attachment point to the second conveying apparatus. The first and second attachment points are opposite each other. The case also contains dough trays for containing pieces of dough, in which each dough tray is attached to a carrying member.

Abstract: Disclosed is an apparatus for cooking foodstuffs by conveying the foodstuffs through a cooking chamber comprising:an oven section and at least one integral conveyor section, the oven section comprising a bottom wall, top wall, two side walls, a front wall, and a rear wall defining a cooking chamber, the front wall having a front aperture and the rear wall having a rear aperture horizontally aligned with the front aperture, an electrical heating means comprising radiant heaters disposed within the cooking chamber to heat a foodstuff in the cooking chamber;a conveyor section removably attached to the oven section and comprising a continuous heat-resistant flexible belt formed into an elongated continuous loop with an essentially horizontal upper flight, a front reverse curve at a front end, a lower flight and a rear reverse curve at a rear end, drive means for advancing the belt around the continuous loop to convey foodstuffs along the top flight, the drive means attached to the conveyor section in a manner and

Abstract: A method and apparatus for heating a product which includes a plurality of tapered ducts in a cabinet above and below a conveyor to form streams which are directed toward the product. Spent air is drawn through return ducts which have intake openings centered between entrance and exit openings in the cabinet and centered between lateral edges of a conveyor and between the tapered ducts to provide a balanced flow of spent air in the cabinet to the return opening. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a conveyor extends to cause most of the heated air to be drawn to the return duct opening and to maintain internal pressure in the cabinet to prevent ingress and egress of air through the opening.

Abstract: A three-stage cooking apparatus and method for automatically cooking food products are provided. The three-stage cooking apparatus has a housing, a first conveyor within the housing for transporting a food product to be cooked thereon, a heating element located above the first conveyor and a condiment dipper located at an end of the first conveyor. The condiment dipper is constructed and arranged to receive the food products from the first conveyor for dipping the food products in a condiment contained therein. A second conveyor is located at an output of the condiment dipper to receive dipped food products thereon. A second heating element may be located within the housing below the first conveyor and above the second conveyor to cook the food products on each conveyor. Another heating element may be located beneath the second conveyor to cook the food products while the same are traveling on the second conveyor.

Abstract: A method and apparatus for handling masa, the dough material used for production of tortillas. The hopper has a nozzle sized to output a continuous piece of masa of a predetermined thickness to a pair of spaced opposed conveyors which grip and feed the masa between them. A drive mechanism connected with the conveyors drives them at a speed faster than the speed of the masa exiting the nozzle to separate them into individual masa logs.

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 ventilation system for a single or stacked conveyor ovens includes an exhaust canopy which extends across the top of the ovens and defines exhaust channels positioned above the conveyor openings on opposite sides of the ovens. A make-up air system delivers make-up air beneath each conveyor opening where it is directed upward through an air curtain nozzle to produce an air stream that directs cooking gases emanating from the conveyor openings upward and into the exhaust channels.

Abstract: A heated air-circulating oven is disclosed, having a baking chamber in open communication with one or more suction chambers. One or more blowers draw air from the baking chamber through the suction chambers. The drawn air then passes through a blowing chamber and through a plurality of blown air distributors in open communication with the baking chamber so as to reinject the air drawn and blown by the blowers back into the baking chamber. The oven also has a heater external to the baking chamber so as to heat the air drawn by the blowers.

Abstract: A blancher or cooler has a drum made up of a plurality of stainless steel perforated panels. The drum is rotatably mounted within a water tank, and has an auger for progressing food products from an inlet to an outlet. The panels are bolted between C-channels which are welded to end plates to define the drum, and steel angle brackets clamp the panels in place. The angle brackets have slots with enlarged openings at one end. For periodic cleaning the nuts which clamp the brackets to the C-channels are loosened part way, the brackets are removed by passing the bolt heads through the enlarged openings, and the unclamped panels are allowed to hang freely on the C-channels. In this condition all regions of the panels are accessible to cleaning spray as the drum is rotated. The brackets are rapidly replaced and the nuts fully tightened to return the apparatus to service.

Abstract: A cooking apparatus (10) comprising a cooking chamber with a conveyor (52) wholly contained therein wherein food (46) is cooked by sprays (22) of the cooking medium.

Abstract: A low-temperature water-based atmospheric cooker for food products such as fish, meat and poultry is provided, and includes a hydrostatically-sealed cooking chamber having in upper wall and a supporting side wall, a conveyor belt within the cooking chamber having an inner-most edge and an-outer most edge, the belt having a path rising circuitously within the cooking chamber wherein each tier of the conveyor belt generally passes over another tier of the conveyor belt to form a generally spiral central belt path within the chamber, an entry portion of the belt path receiving uncooked food product into the cooking chamber, an exit portion of the belt path for discharging cooked food product from the cooking chamber; means for supporting the conveyor belt in the generally spiral central belt path; means for driving the conveyor belt in the generally spiral central belt path; a reservoir of heated water for spraying onto the food products; a plurality of outer water-spraying nozzles for spraying the heated water

Abstract: The invention describes a method and apparatus for controlling the temperature of the floor of a cooking oven by utilizing a recirculating primary heat transfer fluid made to flow through a heat exchanger located in an oven floor. After traveling through the oven floor and absorbing heat, the primary fluid travels to an external liquid-to-liquid heat exchanger wherein the primary fluid transfers heat to a secondary circulating heat transfer fluid. The primary fluid is then recirculated through the oven floor to maintain the floor at a predetermined temperature. The heated secondary fluid may then be utilized for other processes such as in the conveyor belt washing tank of the oven, or it may be discarded. The primary heat transfer fluid may be a thermal oil having a boiling point substantially in excess of 212.degree. F., and having other properties designed to prevent the corrosion, plugging, and fouling of the heat exchanger located in the oven floor. The second fluid is preferably water.

Abstract: There is disclosed a heating system for producing food stuffs such as a paste food stuff having minced flesh of fish meat as a raw material. The heating system comprises: an electrode row or rows, in which a plurality of roller electrodes are disposed in parallel to one another; and a water permeable film or films trained across the roller electrodes making up the electrode row or rows. The food stuffs are conveyed by the movement of the water permeable film or films and electrical power is supplied to the roller electrodes in such way that electric current flows between pairs of the roller electrodes along current paths extending through the water permeable film or films and the food stuffs to make the food stuffs generate Joule heat. With this arrangement, the food stuffs are quickly heated. The food stuffs are also guided by the water permeable film or films.

Abstract: Apparatus for preparing dough prior to baking houses stacks of dough carriers arranged side-by-side in one or more rows. The stacks are self-supporting. Drive mechanisms step the carriers upward within a stack and laterally between stacks. Downward movement within stacks is by gravity. Vertical movements are one carrier height at a time; lateral movements are one carrier width at a time. The overall movements may follow different modes. The apparatus may include a first dough rising station and a final dough rising station.

Abstract: A conveyorized charcoal cooking apparatus comprises two sets of horizontally aligned gas-fueled burner assemblies arranged in staggered facing relation to one another, between which a food conveyor travels at a controlled speed, the lower burner assemblies beneath the conveyor having racks on which charcoal briquettes are supported to impart charcoal cooking and flavoring to the food in addition to the cooking energy emitted by the burners. Preferably, the briquettes are of the so-called reusable type having a ceramic binder holding the charcoal material together so as to achieve substantially more extended life of the briquettes in comparison to conventional charcoal.

Abstract: Masa handling methods for the continuous processing of masa type dough in conjunction with commonly available feed processing equipment, such as a masa extruder, an oven, or cooling apparatus. One masa handling method includes a masa separator having a pair of opposed, endless belt conveyors having facing surfaces spaced apart to receive a generally continuous masa stream output from a nozzle on the masa extruder. When the masa stream moves between the conveyors, it is gripped by their facing surfaces and moved away from the nozzle, causing the masa to be separated into individual pieces, or logs. The masa handling method can also include feeding the masa to masa hoppers fed by at least two endless belt conveyors arranged in upstream and downstream positions relative to each other.

Abstract: A food processing apparatus having a tank with an inlet and an outlet, a liquid bath received therein, a rotary auger having a plurality of spaced apart flights for urging food product toward the outlet, and a baffle between a pair of adjacent auger flights for lifting and/or agitating (1) food product and (2) the liquid for increasing heat transfer between the liquid and food product, with the baffle being of substantially non-straight construction for minimizing the force of impact between food product and the baffle. Each baffle has a leading portion and a trailing portion with at least one of the portions being of non-straight construction. Preferably, each baffle has at least one bend or curve for minimizing impact force. The bend or curve is adjacent the leading portion of the baffle, which is that portion of the baffle that typically first comes into contact with food product during operation.

Abstract: An automatic cooking apparatus with a control apparatus prepares various food items by combining plural kinds of food stuffs. The apparatus is formed of a plurality of delivery devices, each storing one kind of food stuff and delivering the same; a transport device situated under the delivery means for transporting a food item during preparation to the delivery device; an input device for inputting data including a menu, combination ratios of the food stuffs for various food items and number of food item to be prepared; and sensors situated in the respective delivery devices and electrically connected to the input device. Each sensor detects deficiency of the food stuff stored in each delivery device. A control device is connected to the delivery devices, the transport device and the input device. When one food item can not be prepared by deficiency of the food stuff, the control device checks if a food item which can be prepared without the deficiency food stuff has been ordered.

Abstract: An autoclave (1) defines a processing chamber (2) communicating with the exterior through two air-lock chambers (15, 7) arranged at opposite ends of the autoclave (1) and extending perpendicular thereto. A stepping conveyor (40) operates in the processing chamber (2) to transfer the containers (9) of food to be processed from the inlet end (3) to the outlet end (4) of the chamber itself.

Abstract: An oven for continuous baking of bread, Viennese bread, pastry products or the like includes of juxtaposable modules, each module including a baking chamber and conveying apparatus for holders, such as plates or racks, on which are arranged the products, for conveying same through the baking chamber, from an inlet opening to an outlet opening. The inlet opening of a baking chamber of a module is capable of coinciding with the outlet opening of a preceding module, these inlet and outlet openings being in the shape of slots. Each module includes a connecting arrangment surrounding this inlet opening and the outlet opening, which allow same to be made integral with the module preceding and/or following same. The conveying apparatus are partly defined by an intermittently operating noria on which are arranged the holders.

Abstract: A conveyor apparatus including dips to turn and tumble items placed on the conveyor. The conveyor apparatus has a conveyor belt configured in a series of dips arranged to insure the turning and tumbling of items placed on the conveyor belt.

Abstract: An apparatus and method for stabilizing the surface of a food product is disclosed. The apparatus includes a frame, one or two sets of cylindrical rollers in the frame, the sets of rollers being inclined, a mechanism for rotating the rollers, and devices for surface treating the food article. The apparatus optionally may include an enclosure over the frame, and an oil applicator. The devices for surface treating the food article can include a plurality of direct flame applicators, cryogenic liquid gas applicators, impingement hot air applicators, and chemical solution applicators.

Abstract: The system comprises in combination: a track (11, 111, 9, 113, 13) leading through a number of stations (3, 5, 7); at least one carriage (26) for supporting a tray unit (30) and traveling along said track; a preparation station (3) equipped with means (121) for laying out a layer of dough, and at which the preparation can be completed; a cooking station (5) with an oven through which said carriage (26) can pass and in which it can stop, with heating means (5B, 5C) and suitable control gear; a station (7) from which to serve the cooked product, generally by the portion; and means of returning the carriages to actuate successive cycles.

Abstract: A masa handling apparatus for the continuous processing of masa type dough in conjunction with commonly available feed processing equipment, such as a masa extruder, an oven, or cooling apparatus. The masa handling apparatus includes a masa separator having a pair of opposed, endless belt conveyors having facing surfaces spaced apart to receive a generally continuous masa steam output from a nozzle on the masa extruder. When the masa stream moves between the conveyors, it is gripped by their facing surfaces and moved away from the nozzle at a faster speed, causing the masa to be separated into individual pieces, or logs. The masa handling apparatus can also include at least two masa hoppers fed by at least two endless belt conveyors arranged in upstream and downstream positions relative to each other. The masa is transported along the conveyors and is automatically diverted into one masa hopper by a diverter gate.