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 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: Disclosed is a cooking apparatus (10) having a housing (12)containing a cooking chamber (14) into which cooking medium is sprayable by spray means (16) to cook food items in the cooking chamber (14). The apparatus (10) stores cooking medium in a buffer tank (18) from which it is circulated by circulation means (20,42) to the spray means (16). Heating of the cooking medium occurs by operating at least one flow heater (22) located in the circulation means (20,42) between the buffer tank (18) and the spray means (16). If desired, a plurality of flow heaters (22) can be used and an additional preheater (48) may also be operated to assist in heating the cooking medium at start-up.

Abstract: An improved vertical conveyor oven is provided which facilitates the flow of heated air within the oven. The oven includes a housing having a first open end, side walls and a rear wall. An access door secured to the housing at the housing first open end. A perimeter ducting system is formed within the housing, defining an interior heating chamber. The ducting system includes a first portion disposed about and extending inwardly from the housing side walls and rear wall, and a second portion disposed upon and extending inwardly from the access door. A combustion chamber is provided within the housing below the interior heating chamber. A heat circulation fan is provided within the housing above the interior heating chamber. The heat circulation fan operates to draw heated air from the combustion chamber upward through the heating chamber and downward between the ducting system and the housing, exterior to the heating chamber.

Abstract: A specified-quantity supply apparatus of the invention transfers a specified amount of a cooking material. The apparatus is formed of a material stocker for retaining the cooking material therein, a pair of blade rollers disposed in the material stocker to be parallel to each other, and a screw disposed below the blade rollers and rotating around a shaft extending parallel to shafts of the blade rollers to transfer the cooking material falling from the blade rollers toward a discharge port. A material detection sensor may be disposed above the screw to detect the cooking material on the screw, and a rotational speed of the blade rollers may be controlled based on a detection result of the material detection sensor. A control device may control rotation of the blade rollers for a specified period of time after number of rotation of the screw reaches a set value. Thus, a required amount of the cooking material is constantly supplied on the screw.

Abstract: Cooking of food products and particularly of dough-based food products such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked food product very low and low frequency radio frequency waves simultaneously on both sides of the food product in order to quickly cook both surfaces of the same thus forming capping layers that retain a high degree of moisture within the body of the food product without unduly drying it. The radio frequency waves are preferably applied by an antenna formed by two parallel arrays of electrodes one on each side of the food product, the arrays of electrodes having alternate electrodes of opposite polarity to constitute dipoles which irradiate the radio frequency waves approximately parallelly to both sides of the food product.

Abstract: A modulated steam cooker in which food to be cooked is received in an oven chamber having an access door associated with a door switch, steam being fed directly into the oven by a steam generator having an electric heater immersed in a pool of water. The heater is connected through the door switch to a power source whereby the generator is powered only when the door is shut. The pressure of steam draining from the oven is sensed by a pressure-responsive switch interposed between the heater and the power source, the pressure switch intermittently interrupting the power supplied to the heater only when the sensed pressure exceeds a predetermined level somewhat above atmospheric pressure, thereby modulating the generation of steam supplied to the oven as a function of the quantity and temperature of food therein to effect efficient cooking of the food. Mounted on the steam generator is a spray head supplied with water only when the door is opened.

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: In a continuous oven for making baked ware comprises a baking belt, which extends through an elongate oven space, and upper and lower radiant heaters, which are flown through by heating gas and are included in a heating gas circulating circuit, which comprises a heat exchanger, which is arranged to be heated by the nesting gases being recycled and serves to neat the air that is to be supplied to the oven space The heat exchanger is included in the heating gas circulating circuit between the radiant heaters and the exhaust gas outlet and in an air circulating circuit provided with a water vapor outlet and a fresh air inlet is disposed between the fresh air inlet and the oven space.

Abstract: A deflector shield for an automatic food cooking machine. The automatic food cooking machine of the present invention includes a deflector shield that protects the gas outlet ports from grease, drippings, and other debris falling from the cooking food products. The shields are heated by the gas flames and therefore cook the food by radiant heat, while convective heat is directed around the edges of the shields and towards the food. Finally, the shields serve to protect the food products from direct exposure to the gas flames as required by USDA regulations.

Abstract: An apparatus plant is described which includes a continuous autoclave (1) for the heat treatment of foods measured into open containers (9) loaded onto trays (12) which are advanced through the autoclave (1) by a stepping conveyer (38). A cooling chamber (6) communicates at one end with the autoclave (1) through an air-lock tunnel (7) and at the other with a sterile assembly for sealing the containers (9) full of cooked food.

Abstract: A food processing system (20) includes a plurality of openable and closeable food product molds (32, 34) carried by a continuous serpentine conveyor (24) through a processing chamber (22) from a loading station (28) to an unloading station (30) and then returned by the conveyor from the unloading station to the loading station. An automatic mold opener (62) opens the mold at the unloading station. An automatic mold closer (64) closes the mold at the loading station, eliminating mold handling and storage by operating personnel.

Abstract: An apparatus is provided that comprises a self-stacking spiral conveyor that traverses through a circulating atmosphere. The atmosphere is manipulated by one or more chambers having an open side adjacent to the perforated sides of the spiral conveyor. Additional control over the circulating atmosphere may be achieved by injection or ejection of gas into one or more chambers.

Abstract: An oven for cooking and browning foods has heated, radiant walls. Heat may be supplied by a gas burner flame in a plenum behind the walls, with products of combustion thus being isolated from the food in the oven chamber. In one embodiment food products are continuously conveyed through the oven chamber and are either cooked or simply browned in the oven by the radiant wall heat. Fats and other materials rendered from the food products, if not fully incinerated in the oven chamber, may be transferred along with exhaust air from the oven chamber to a separate combustion chamber, for incineration. Steam or other inert gas is introduced to the oven chamber to minimize oxidation and prevent flame. An alternative wall heating system uses electric resistance heat elements inside a thin ceramic wall. In another embodiment a web-like metal conveyor of a radiant wall oven is returned through the oven in order to heat the conveyor sufficiently to put grill stripes on a product being browned, such as meat.

Abstract: An apparatus for producing continuous tortillas which includes a double-press system with three conveyors. The two presses are arranged in series to eliminate production gaps as the tortillas proceed into the oven. The structure of the second press is positioned higher than the structure of the first press so that tortillas formed from the second press can be deposited on the intermediate conveyor with tortillas formed from the first press, thereby providing a continuous supply of tortillas to the oven.

Abstract: A sandwich preparation apparatus includes an automatic crown preparation section, an automatic heel preparation section, an automatic patty preparation section, and a manual preparation section. The automatic crown preparation section discharges individual crowns from a crown stocker and sequentially toasts them with a toasting device. The automatic heel preparation section discharges individual heels from a heel stocker and sequentially toasts them with a toasting device. The automatic patty preparation section discharges individual patties from a patty stocker and sequentially heats them with a grilling device. In the manual preparation section, prepared crowns, heels, and a patty, if necessary, are manually fixed along with other necessary food materials. The apparatus also includes conveying devices which transfer crowns, heels, and patties prepared at each section to the manual preparation section or its vicinity.

Abstract: The invention relates to a circulative catering bar equipped with warming system and cold air circulation system which comprises a warming system in which a heater (26) is incorporated in a plate mounted on the crescent chain, a cold air circulation system having cold air paths formed beneath the refrigerating conveyor and circulating cold air onto the refrigerating conveyor, and a setting board (56), disposed above said warming system, and it is possible to cyclically convey ordinary goods, warmed goods and refrigerated goods at the same time by cyclically conveying ordinary goods and warmed goods on a crescent chain of the warming system and cyclically conveying refrigerated goods on the refrigerating conveyor.

Abstract: Apparatus for manufacturing bakery products is disclosed where an individual dough packet 26 is deposited in a pan 24 made of magnetic material. Endless belts 16 and 18 including magnets 62 has a portion thereof in a path along which the pans 24 are advanced by conveyor belts 12 and 14. The pans 24 are magnetically coupled to the belts 16 and 18, and a sensor 20 is positioned along the path nearby a position Y where an individual dough packet 26 is deposited in a pan at this position.. The sensor 20 provides a control signal upon a pan 24 moving to this position. A motor 22 having a brake 70 and a clutch 72 drives the belts 16 and 18, and a pan 24 held by the belts is advanced upon actuation of the clutch and stopped upon actuation of the brake. A control circuit 80 includes a signal generator that provides a timing signal indicating that a dough packet 26 has been deposited in a pan 24.

Abstract: An apparatus for the transit of objects within treatment chambers including at least one support trolley for supporting food products and having lifting elements arranged at its longitudinal ends. The trolley includes a plurality of links aligned with and articulated to each other in the longitudinal direction. The trolleys can be used either in a closed or an open cycle operation. The trolleys are articulated in a manner which enables them to remain rigid during stages in which they cooperate with at least four projecting pins which are driven vertically by acting as lead pins torsionally rigid with a fixed structure and engaged with respective rotating vertical screws. The articulation of the trolleys also enables the trolleys to turn about end toothed wheels which upon rotation cause movement of the trolleys in a longitudinal movement.

Abstract: A conveyor toaster has air chambers at opposite sides and at the top of the oven for reducing surface temperatures of the out side housing panels of the oven which a worker might touch. A wire link conveyor belt extending through the oven and carrying food products at a speed which toasts those food product during their dwell time within the oven. The conveyor belt is tensioned by a spring bias so that a force directed against the spring bias creates a slack which enables an installation, removal, and reinstallation of the conveyor belt. A heating element is supported at a height above the belt which may be during manufacturing to accommodate the height of a food product conveyed by the conveyor. A loading rack at the front of the housing has two stable positions for enabling either batch loading or continuous loading.

Abstract: An apparatus for drying a fried food has a dry chamber being provided with separated chambers in which the food is transported in order, a microwave oscillator for supplying a microwave energy to the respective separated chambers, and hot blast generator for supplying heated air to the respective separated chambers. The length in the food forward direction of each of the separated chamber is equal to or longer than that of just before chamber. The microwave energy supplied to each of the separated chamber corresponds to the water content of the fried food passing through the chamber.

Abstract: An apparatus for coating food frying pieces with grains powder includes a buttering conveyor of the string type carrying the food pieces through a steamer and under a batter nozzle that coats them before they drop off the end of the buttering conveyor onto a covering conveyor. The covering conveyor includes rotating urgers. A sieving conveyor, also of the string type, receives the pieces and conveys them to a next-stage output conveyor. A grains powder supply conveyor coupled to the stem portion of the covering conveyor and a grains powder recovery coveyor extend between the covering conveyor and the sieving conveyor.

Abstract: In a hinge for pivotally connecting the tongs of a pair of baking tongs, the hinge pin is rotatably mounted by means of at least one sliding surface bearing, which comprises sliding surfaces, which are in sliding contact with each other and are respectively provided on the hinge pin and on one of two members which are pivotally connected. One of said sliding surfaces comprises a sliding surface segment and is formed with openings adjoining said sliding surface segment on opposite sides thereof and with scraping edges, which are in sliding contact with the other of said sliding surfaces and define said openings and said sliding surface segment on opposite sides thereof.

Abstract: A mobile rotisserie for mass cooking of edible vertebrate products, characterized by a wheel-mounted, open pit wherein a spit conveyor travels from end to end and plural spits engage the conveyor, the spits being rapidly rotated simultaneously as they travel the length of the rotisserie unit. Cooking products are removably impaled while being releasibly compressed on the spits by retainer and strap assemblies, each of which is held upon traveling rods, the latter of which engage the spit conveyor. The travelling rods and spits, per se, are removable during operation and successively transportable with the cooked product from the rotisserie.

Abstract: A process for making bread is carried out in an apparatus which includes a kneader for kneading flour, yeast and water into dough and a pump for continuously feeding the mixed dough through flexible pipe to a cutting device which forms dough pieces. The apparatus also includes chains for transporting the dough pieces in receptacles along a sinuous path in a fermentation chamber to an oven where bread is formed. A solenoid valve is also included which injects water via tubular elements integrated with the kneader and pump to allow the dough to be more fluid. Water is again injected after delay to allow for self-cleaning of the pump and kneader. Water is also injected by a separate solenoid valve into the flexible pipe to clean such.

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 an oven are disclosed which provide reduced baking times for pizza. The method includes the step of impinging the toppings portion of the pizza with jets of heated air. These jets of heated air have a velocity at the point of contact with the pizza sufficient to cause temporary displacement within the toppings portion. As a result, the time needed to properly bake the pizza is reduced. The oven includes means for impinging the toppings portion with jets of heated air at a velocity sufficient to cause temporary displacement within the toppings portion. The oven also preferably includes means for moving the pizza in relation to the jets of heated air. Preferably, the method is practiced and the oven is provided by modifying a commercially available pizza impingement/conveyor oven to produce the requisite heated air velocities.

Abstract: A new microwave autoclave apparatus, and a method for pasteurizing, sterilizing or retorting food product in a continuous mode, and in commercial quantities, using microwave radiant energy. In this new microwave autoclave apparatus, containers of food-stuff are held tightly within individual moving bottom vessel, and a corresponding moving top cover. The moulds therefrom, made of a material which is permeable to microwave radiation, are linked together to form a chain such that a continuous flow of container enters and leaves a microwave chamber. The synchronization of the moving top covers with the moving bottom vessels, and the opposing forces applied thereupon provide tightly fitted cavities capable of supporting substantial pressure, and thus providing a retort effect. The moulds prevent undesired expansion of containers during heating periods, without applying adverse pressure beyond its original shape during the cooling phase.

Abstract: A water tank is divided into a first heated compartment and a second heated compartment by an insulated baffle. A perforated cylinder is mounted within the tank and has a first segment which extends within the first heated tank compartment and a second segment which extends within the second heated tank compartment. Portions of a helical auger extend within each cylinder segment. Heated water at a first temperature is supplied to the first heated compartment by a first heated water manifold, and heated water at a second, higher temperature is supplied to the second heated compartment by a second heated water manifold. Mixing of the two temperatures of water is prevented by the insulating baffle. Food product is caused to traverse the length of the first heated compartment by the auger, and is transferred over the baffle into the second heated compartment by a lifting flight which elevates food product from the water into a chute which discharges into the second heated compartment.

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 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 modular system wherein a wide range of fluid and/or particulate food products are filled and sealed into rigid, semi-rigid or flexible containers at commercial sterilizing temperature and under pressure in a non-aseptic method. The machine is pressurized with an inert gas so that in-container oxygen volume is minimized and product evaporation is minimized. Sterilization and subsequent cooling is achieved in holding towers controlled at appropriate temperatures and pressures. Modular construction enables the whole machine to be tailored to suit specific food product and container applications and allows the filling and sealing sections of the machine to be very small.

Abstract: An improved apparatus and method for uniformly cooking thick layers of food product in a saturated steam environment. A foraminous conveyor belt transports a thick layer of food product into a walled cooking chamber open at its ends. The walls trap pure saturated steam to the exclusion of air in the upper region of the chamber. A pressurized source of cooking energy supplies steam through a network of steam pipes situated just below the level of the belt along its carryway through the upper region of the cooking chamber. The pipes, which span the width of the conveyor belt, include small, restricted openings uniformly distributed along the pipes. The openings form steam outlets. The pipes are oriented with the steam outlets facing the conveyor belt. Saturated steam is emitted through the outlets directed through the foraminous conveyor belt at a velocity great enough to penetrate the thick product layer to cook even the innermost product within the thick layer, thereby improving the uniformity of the cook.

Abstract: An apparatus for gas treatment of products, especially food products, comprises a housing having an inlet opening and an outlet opening. A conveyor belt transports the products through the housing along a path from the inlet opening to the outlet opening. A tunnel encloses the conveyor belt at least along a part of the path from the inlet opening to the outlet opening, and has a perforated top wall. Gas suction means communicates with the tunnel for creating a vacuum in the interior of the tunnel. Gas conditioning means conditions the gas circulated by the gas suction means from the interior of the tunnel to the exterior thereof and back to the interior of the tunnel through the perforated top wall thereof. In this manner, gas sucked through the perforated top wall of the tunnel from the exterior thereof forms gas jets impinging upon the conveyor belt.

Abstract: The object of the invention is to provide a loading and unloading arrangement that makes it possible to have timesaving loading and unloading of a conveyor of a processing equipment unit, whether it is in an autoclave or in a storage unit or in some other kind of processing equipment unit such as for brewing or boiling or for freezing. For conducting the piece goods (S) to or from a loading and unloading device (1.1, 1.2), a primary conveying device (PF) is provided for the conveyor (F). The piece goods (S) are moved to or from a feeder conveyor (1.9, 2.8) with this primary conveying device. The piece goods (S) are moved from the feeder conveyor (1.9, 2.9) to the conveyor or from the latter with the transfer devices (U1, U2, U3). This kind of arrangement permits a rapid exchange of the piece goods between the freshly supplied goods and processed goods because conveyance to or from on the one hand and loading and unloading on the other hand can be carried out at intervals from one another.

Abstract: Apparatus for extraction of edible oils from finely divided oleagenous vegetable matter by flowing solvent vapor through a continuously moving horizontal bed of the vegetable matter at a temperature not greater than about 210.degree. F., to form a miscella of solvent and extracted oil, separating a portion of the miscella from the marc, and blowing a gas through a continuously moving horizontal bed of the marc and remaining miscella to separate additional miscella. The flow of gas through the bed cools the bed to provide cooling for heat exchanger water to be used in the process.

Abstract: A food product processing transport system (300) includes an overhead transport rail (302) having first and second runs (356 and 358, 390 and 392), a food product carrier (310) suspended from the rail and defining a vertical plane, a drive mechanism (326) for advancing the carrier along the rail, and a turning arrangement (354, 394) between the first and second runs and changing the relative orientation between the vertical plane defined by the carrier and the direction of advancement of the carrier. The carrier includes a slider block (312) slidable along the rail.

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

Abstract: Apparatus for raising and baking bakery goods, comprising a raising rack (1) with fixed raising planes (2), a grate oven (3) and a transport means (4) for transporting the bakery goods to said raising rack, thence to a grate oven and out from said grate oven, said transport means featuring a transport plane (6) provided with a round-going belt (5) and which can be lifted and lowered and horizontally moved into desired position. The raising rack (1) comprises closable and openable hatches (7) individual to each raising plane. Moreover, the point (8) of the transport plane (6) of the transport means (4) is provided with a round-shaped sliding surface (9), the belt running around said point when bakery goods are being taken up on the transport plane and when they are given off therefrom.

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: A method and apparatus for preparing essentially fat free chips such as potato chips and the like having an appearance and taste similar to conventional chips without the use of deep fat frying processes. The method of the present invention includes the steps of exposing sliced raw potatoes and the like to a high intensity microwave field that rapidly converts moisture within the slice into steam. These exposed slices are then dried by longer exposure to a lower energy microwave field. The apparatus of the present invention includes a meander waveguide with a microwave absorptive terminator at an end of the waveguide. Apertures are provided along portions of the waveguide for transporting the potato slices and the like through the waveguide. A belt link type conveyor belt having an open lattice structure is employed to convey raw product slices through the meander waveguide.

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: A high speed food processing device wherein the device has a continuous moving belt of non-stick material for carrying the food product, and an upper and lower heat platens capable of moving with the food product so that there is no interruption of the forward movement of the continuously moving belt whereby the platens start in a rear-most position, clamp the moldable dough on the non-stick belt and move forward with the continuously moving belt cooking the food product at the same time, then releasing and returning to the rearmost position starting the cycle over again. A single drive mechanism simultaneously drives the continuous forward movement of the non-stick belt and the back and forth movement of the upper and lower platens.

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 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: A hamburger fixing apparatus has a food material feeding line conveyor. Various kinds of sandwiches or hamburgers, as indicated on an order display board, are prepared by an automatic feeding mechanism controlled by a computer and an operator in a manner such that each of the food materials necessary for the ordered items is added one on another while being conveyed on the food material feeding line conveyor. The food material feeding line conveyor has a first automatic fixing section in its upstream starting end region, a second automatic fixing section in its downstream finishing end region and a manual fixing section between the two regions. The apparatus further has a stopping mechanism to accumulate an intermediate ordered item.

Abstract: A self-sealing door for a steam cooker using a self-expanding resilient tubular gasket to form a seal between the inner side of the door and the sidewall of the cooker. Access to the cooking chamber is provided through a plurality of access ports in the sidewalls of the cooker. Hinged doors cover the access ports during cooking. The gasket is pressed slightly against the wall of the cooker around the access port by the pressure of the closed door. The high cooking temperature of the chamber transfers heat to the gasket, which causes air trapped within the tubular gasket to expand, thereby forming a seal between the inner side of the closed door and the outside wall of the cooking chamber tight enough to prevent the escape of useful steam. The gasket is strapped loosely in place along guides extending from the inner side of the door for easy cleaning and replacement.

Abstract: A discharge chute extends between an auger and the discharge end plate of a perforated cylinder which rotates within a water-filled tank in a food processing apparatus such as a blancher or a cooler. The chute is fixed to the cylinder to rotate with the cylinder and has an inlet within the cylinder and an outlet which communicates with the exterior of the apparatus. A lifting flight extends between the perforated side wall of the cylinder and the discharge chute and is fixed to the discharge chute, such that food product advanced to the discharge end of the tank by an auger fixed to the cylinder, is engaged by the lifting flight and elevated to discharge into the chute discharge opening and then along an inclined surface within the chute to be discharged from the apparatus. The discharge assembly thus avoids any pinching of food product between rotating and nonrotating parts of the apparatus. Food product contained in pouches is protected from rupture at the discharge.

Abstract: A steam cooker processes large quantities of food products such as meat, fish, poultry and produce passed therethrough in a spiral conveyor path. The continuously running conveyor is provided with loading and unloading stations outside the cooker and with a continuously operable spray detergent cleaning bath.Efficient cooking is achieved without loss of humidity, flavor or appearance by maintaining water drop free steam at near 100.degree. C. and 100% humidity at a pressure greater than atmospheric and by features of the apparatus including control of steam flow out of the cooking chamber and introduction of cold air thereinto.Two separate steam sources, internal and external, are provided with the internal source comprising a heated pool of water on the floor of the cooker chamber, which is agitated for heat transfer efficiency and to remove fat or drippings from the cooking products.