Abstract: A method of cooking corn on the cob wherein the corn is partially cooked in a parboiling assembly, removed, and then roasted, grilled or broiled on a roasting assembly. The roasting assembly comprises a heat source disposed adjacent a gridiron composed of substantially parallel elongate cylindrical elements. These elements are spaced apart to support a corn cob between the or each pair of neighbouring elements, and are mounted for rotation to rotate the corn cob or cobs thereon. The parboiling assembly and the roasting assembly are parts of the same apparatus which, in one preferred form, is mounted on wheels to render it easily movable, under human power, between locations where freshly roasted corn is to be made or served, e.g. to be offered for sale.

Abstract: A shrimp cooking apparatus has a frame having a motor driven endless belt conveyor with a porous endless belt supported to the frame. A housing covers a portion of the porous endless belt and is supported on the frame and has an entrance thereinto and an exit therefrom. A steam pipe is connected to a source of steam at one end thereof and to a plurality of steam manifolds connected beneath the surface of the porous endless conveyor belt. Each of the manifolds has a plurality of openings therein to release steam directly under the porous endless belt to thereby apply heat and pressure to the shrimp on the endless belt in the housing. A solenoid valve is connected to each steam manifold to control the release of steam from the manifold and sensors are placed in the housing for sensing heat in the housing.

Abstract: An apparatus (1) for baking food products includes an elongated tunnel (3) defining an oven (5). A conveyor (13) conveys food through the tunnel. Gas supplied to the tunnel is combusted by burners (43, 45) and the heat generated by the combustion is imparted to an upper hearth (17) and a lower hearth (19) by heat exchangers. The hearths radiate the heat into the oven to bake food product being conveyed therethrough and upper and lower sets of temperature sensors (93, 95) are provided to control the oven heat.

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

Abstract: A food preparation oven includes an enclosure defining a chamber for receiving a food product therein. A heater and a fan are provided for heating and recirculating the air within the chamber. A foraminous wire mesh conveyor loop passes through the chamber for supporting and transporting a food product in and through the chamber. A plate having an upper infra-red radiant emissive surface is disposed within the conveyor belt loop. A plurality of lower duct fingers located below the conveyor belt loop communicate with the outlet of the air recirculating fan and are configured for directing columnated jets of hot air upwardly through the lower loop portion of the conveyor belt loop such that the hot air impinges on the lower surface of the radiant plate. After heating the radiant plate the hot air passes around the edges thereof and enters a plurality of upper return duct fingers disposed above the coveyor belt loop. The upper return duct fingers area in communication with the inlet of the air recirculating fan.

Abstract: The apparatus comprises a primary steaming unit for exposing rice being conveyed on a first conveyor to steam, a water tank for immersing rice discharged from the first conveyor in hot water, a second conveyor for conveying rice discharged from the water tank, and a secondary steaming unit for exposing rice being conveyed on the second conveyor to steam.Above an inlet end of the second conveyor, a space is formed, which is free from intrusion of steam from the secondary steaming unit. A seasoning liquid feeder is disposed in the space for supplying a season liquid such as salt, shoyu, sake, vinegar to rice. An ingredient feeder for supplying vegetables, meat, fish and so on to rice is disposed in or near the space.

Abstract: An air impingement tunnel oven is provided for very rapidly and evenly cooking food items carried horizontally through the tunnel on a suitable conveying mechanism. The oven is provided with upper and lower plenum ducts which are positioned in a vertically spaced relationship within the tunnel so that food items traversing the tunnel pass between them. Vertically facing wall portions of the plenum ducts have cross-sections which are defined by alternate series of generally V-shaped ridges which respectively project toward and away from the interior of their plenum ducts and extend generally perpendicular to the direction of food item travel within the tunnel. A series of rectangular air slots are formed in apex portions of the ridges which project away from their plenum duct interiors. Separate fans are utilized to supply heated tunnel air into the plenums in a direction generally parallel to the ridges therein, the ridges functioning to facilitate even air distribution to the air slots.

Abstract: Cartridges containing a prefabricated mixture of grated potato, onion, egg, farina, chopped chives, salt and pepper are the source for the raw potato pancakes, which are sliced off from the mixture to be fried in vegetable or artificial cooking oil. The raw potato pancakes are moved by two endless wire mesh belts through two consecutive skillets with cooking oil, the level of which is adjustable and automatically maintained, to be fried golden brown on both sides. At the end of the last wire mesh belt the fried potato pancakes slip over a slide directly onto serving plates for immediate consumption. The slicing and frying process happens fully automatically after entering the amount of servings into a microcomputer built-in to the apparatus housing.

Abstract: A barbeque grill apparatus having a container with a curved bottom, two sides connected to the bottom and two ends interconnecting the bottom and the sides. A shaft is rotatably attached to a top portion of the container and a plurality of arms extend radially outwardly therefrom. The arms each have a grill attached thereto in such a manner that when the shaft is rotated, each of the new grills will maintain a horizontal orientation. A source of heat is disposed in the container but to one side of the lowest portion of the bottom of the container so that grease dripping into the container will not accumulate directly over the flame, to thereby prevent burning of such grease.

Abstract: Apparatus for more efficiently pre-cooking and peeling cold water shrimp such as the species Pandalus borealis is disclosed. The apparatus includes a conveyor for moving the shell-on or unpeeled shrimp up and out of a feeder tank. A perforated horizontal conveyor then carries the shrimp over a steam manifold with a multiplicity of apertures such that steam escapes from the manifold and rises through the perforated belt and surrounds the shrimp.A cooking chamber which completely encloses the horizontal conveyor except at the bottom, contains the lighter-than-air steam such that the raw shell-on shrimp are at least partially cooked by the surrounding steam. Since the lighter-than-air steam excludes all air from the cooking chamber, less oxidation of fats occurs and consequently a higher quality product is obtained.

Abstract: This invention relates to a continuous processing baking machine, more particularly to a continuous processing machine for baking buns. It includes a conveyer endlessly conveying a plurality of baking molds through a process comprising a feed means for feeding firm paste to form paste covers, a handling means having setting arm for mounting upper molds on the baking molds prior to the feeds of firm paste, a picking arm for lifting the upper mold after the paste covers are baked into crusts within a heating chamber and a conveyer arranged between the setting arm and the picking arm for returning the upper molds for repeated uses, a feed means for feeding fillings into the crusts contained in the baking molds, a supply means for providing the filling crusts with conjugate upper covers to complete the buns which are carried through a bake means to be fully baked, and an extruding means for extruding the baked buns from the containing molds.

Abstract: A liquid-solid continuous aseptic processing system including a pipe circuit having a constant diameter, a process liquid storage tank connected to one end of said pipe circuit, a process liquid pump for maintaining the process liquid at constant pressure, a projectile feed tube connected to the pipe circuit for feeding projectiles into said pipe circuit at spaced intervals to form process units, a product solid load assembly for introducing predetermined amounts of said particulate in each of the process units, a number of heat exchange units in the pipe circuit for processing the liquid-solid process units, and a projectile separation assembly for discharging process units from the circuit and returning the projectiles to the projectile feed tube.

Abstract: Method and apparatus for the controlled cooking of food solids in glass containers while overcoming the problem of thermal shattering of the glass is disclosed. By using a tunnel furnace with heated air directed into and around the glass container, the glass can be tempered and retempered according to the needs of the ingredients to be added. Foods such as meat can be cooked in the glass container without loss of beneficial by-products. By using this method and apparatus, solid foods can be added separately from liquid foods to thereby control amount of material packed. This procedure also allows for the frozen addition of the solids to thereby avoid disintegration of the solid if soft and subject to abrasion.

Abstract: In an installation for the continuous heat treatment of foodstuffs, it is suggested to subdivide the installation through the use of a series of separate containers for receiving an aqueous heat carrier, the sections formed by these separate containers being traversed successively by a conveyor for the material to be processed. These containers can be connected with each other in a variable manner with regard to the fluid conduction. The thus variable through-flow system makes it possible to take account in an optimum manner of the product-related nutrition-physiological and sensory requirements, while simultaneously the operating costs of the process can be minimized.

Abstract: The invention concerns a process and an apparatus for the continuous heat treatment of foodstuffs. Unlike in known cooking or boiling installations with a substantially homogeneous temperature control of the heat carrier in the form of water, a multizone installation comprising preheating, boiling and recooling zones is suggested, through which the foodstuffs to be treated are passed successively. The heat carrier is conducted through the recooling zone in a direction counter to the conveying direction and then, bypassing the boiling zone, is supplied to the preheating zone leading to a temperature rise in the latter due to the thermal energy passing to the heat carrier during the recooling process. The energy demand is covered by the heat supplied to the boiling zone, which also operates in the countercurrent principle with the aid of circulating means.

Abstract: A food product cooker comprises a first relatively low temperature above ambient heating compartment, a second relatively high temperature heating compartment, a third water rinsing and cooling compartment and a fourth chiller compartment. The food product is conveyed through the first, second and third compartments on a serpentine conveyor having a plurality of vertical flights. Steam is introduced into the first and second compartments beneath the conveyor and removed by a venting system from the top of the compartments in such a manner as to maintain a generally constant and uniform heating temperature throughout the respective compartments.

Abstract: A food preparation oven comprising a plurality of radiant panel ducts which include apertures for directing streams of heated air toward a food product within the heating chamber. The radiant panels are made of highly thermal conductive aluminum and the outer surfaces thereof facing the food product are of a black color so as to radiate infrared energy toward the food product.

Abstract: A portable device for cooking food consists of a rotatable spit and basket assembly, a housing enclosure and a mounting cart. The rotatable spit and basket assembly is positioned within the housing enclosure and is rotated by an electric motor. The housing enclosure has a hinged top and hinged doors which provides access to the rotatable spit and basket assembly. The housing enclosure is supported by the mounting cart.

Abstract: A food preparation apparatus including a cooking chamber having a pair of openings in two opposite facing walls thereof. A conveyor extends through the side wall openings and the chamber for conveying a food product through the chamber. First and second pairs of impingement finger ducts are provided for forming a plurality of columnated air jets and for impinging the jets against discreet points of a food product supported on the conveyor. A first one of each of said pairs of ducts is disposed above the conveyor and a second one of each of said pairs of finger ducts is disposed below the conveyor. First and second plenums, each of which has a fan respectively associated therewith, supply air to the finger ducts. One or more baffles in each of the plenums guides and streamlines the air as it flows out of the plenums and through the finger ducts. A single burner is associated with the plenums for simultaneously supplying heat energy to both plenums.

Abstract: A thermal treatment system includes thermally insulated housing structure in which conditioning plenum structure and distribution plenum structure are disposed. The distribution plenum is disposed adjacent a treatment zone that extends through the housing, and the side of the distribution plenum adjacent the treatment zone defines an open port region that corresponds in dimension to the length and width of the treatment zone. Seal flange structure extends along the edges of the open port region. Conveyer structure for supporting product to be thermally treated is disposed in the treatment zone in juxtaposition to the open port region of the distribution plenum. A series of sealed chamber units, each of which includes an array of nozzle tubes that provide an array of spaced parallel flow passages through the sealed chamber, close the open port region so that the series of sealed chamber units defines a wall of the distribution plenum adjacent the treatment zone.

Abstract: A method for cooking potatoes in hot water-vapor consists of disposing dried potatoes in non-overlapped, non-contacting relationship above a body of boiling water so as to expose them for about five minutes to a confined body of hot water vapor maintained at atmospheric pressure. The apparatus comprises a water container for a body of water, a heat source to heat and maintain said body of water at its boiling point, a perforated motor-driven movable conveyor structure on which diced potatoes can be arranged in non-overlapped, non-contacting relationship and which is located closely above the surface of the body of water, and an enclosure overlying the conveyor structure and the water container for entrapping hot water-vapor there or within so as to expose the diced potatoes thereto, said container having apertures therein so as to maintain the hot water-vapor at substantial atmospheric pressure.

Abstract: A grilling apparatus comprising a plurality of confronting pairs of heat emitters, a continuous conveyor therebetween having a plurality of spaced suspended hooks for conveying meat. At predetermined spacings, ramps are provided for tilting and releasing the hooks and suspended meat only as to those having sufficient lengths of lateral arms as to be engageable with the ramps. Shorter length lateral arms will clear the ramps to enable longer cooking of the suspended meat.

Abstract: A food preparation apparatus including a cooking chamber having a pair of openings in two opposite facing walls thereof. A conveyor extends through the side wall openings in the chamber for conveying a food product through the chamber. First and second pairs of impingement finger ducts are provided for forming a plurality of columnated air jets and for impinging the jets against discreet points of a food product supported on the conveyor. A first one of each of said pairs of finger ducts is disposed above the conveyor and a second one of each of said pairs of finger ducts is disposed below the conveyor. First and second plenums, each of which has a fan respectively associated therewith, supply air to the finger ducts. A single burner is associated with the plenums for simultaneously supplying thermal energy to both plenums. The burner includes a first adjustable baffle for apportioning the thermal energy between the two plenums.

Abstract: A baking oven embodying the method of this invention comprises a plurality of vertically stacked, vertically spaced heated baking plates. Every other one of the baking plates is periodically shifted from a horizontal baking position to an inclined discharge position wherein the disc of dough slides off the respective baking plate and falls toward the next lower baking plate. During its fall, the dough disc is engaged by an inverting apparatus which deposits it on the next lower baking plate in inverted relationship, so that both sides of the dough disc are successively exposed to the heat of the baking plate as the disc traverses downwardly through the stack of plates.

Abstract: A device for conveying pieces of dough through a fermentation chamber and/or a baking oven comprises a metallic transport band with upstanding lateral ribs of elastomeric material, especially silicon rubber, each having a continuous external groove of a depth approximating half the thickness of the rib which facilitates the fastening of the rib to the band and allows the rib to flex outward on passing around end rollers supporting the band. The band may also be provided with spaced-apart wooden flights bridging the space between the ribs for entraining the goods to be treated.

Abstract: The invention relates to an apparatus for centering and shaping dough pieces baked products or the like which is inserted between two treatment machines in a commercial baking line for the production of bread or similar baked products, for example between a dividing and weighing machine and a prefermentation chamber, or between a prefermentation chamber and a shaping and alongating machine, this apparatus comprising a conveyor for feeding the ball-shaped dough pieces from the dividing and weighing machine or the prefermentation chamber, an endless belt conveyor of which the outer face comprises rack means consisting of transverse bars, two parallel guideways disposed at the input end of the apparatus and overlying said endless conveyor belt, a centering spout consisting of two convergent vertical walls and disposed downstream of said guideways, a shaping channel having an inner width inferior to the spacing of said pair of parallel guideways and disposed downstream of said centering spout, a plurality of succ

Abstract: A hot foot dispenser including structure for storing foodstuffs at below-freezing temperatures, transferring a portion of the foodstuffs from the storage structure to a cooking tank, and delivering the cooked foodstuff portions from the cooking tank after completion of a rapid cooking thereof to a dispensing position. Different forms of conveyors are illustrated for transferring the foodstuff portions selectively from any one of a plurality of different storage elements containing different foodstuffs as selected by a customer. Structure is provided for maintaining the cooking fluid sanitary. Structure is provided for effecting an automatic transfer of the cooked foodstuff portions to the dispensing position as an incident of the reception of a food-receiving receptacle thereat. Air circulating structure is provided for flowing air through the apparatus and filtering the air before discharging the same to ambient atmosphere.

Abstract: The present invention provides a method and apparatus for the preparation of what is commonly known as "fast foods" such as french fried potatoes. These foods are generally cooked in a vat of heated oil and, as a result of such preparation, include a high concentration of polyunsaturates and cholesterol in levels which may be detrimental to the health of the consumer over long periods of time. The method of the present invention pre-cooks food in a non-fat environment such as a microwave oven. Thereafter, the food is transported by a conveyor system through different cooking stations, at least one of which sprays the pre-cooked food with closely monitored quantities and concentrations of heated oil. In this manner, the prepared food has the appearance, taste and texture as though it were cooked in the traditional way, but is not saturated with oil as it would be if it were immersed in a heated vat.

Abstract: A kitchen exhaust hood covers the top of an oven and food conveyors which extend on both sides of the oven. Plates in the hood cooperate with the walls of the hood to provide slots at the hood front and sides to accelerate the air under the plates adjacent the slots and provide high velocity exhaust air flow upward in the hood at the front and sides of the hood to capture heat and fumes. The plates are located slightly above the lower edge of the hood, to minimize induction of room air horizontally into the hood under the edge, and assure collection of air that has been associated with the oven and has accumulated heat or collected contaminants. Air flow guides at ends of a conveyor direct heat and fumes around the ends of the conveyor toward the conveyor covering hood portions.

Abstract: A conveyor oven for cooking or heating food products and other items which utilizes a (preferably non-metallic) heat sink to absorb energy from an infrared heat source and then re-radiate the heat into the oven. Control over the degree and distribution of heat is exerted by bottom side vent holes and bottom sliding plates which control the size of the vent hole openings and top rotary flaps which deflect heat onto the food products. A method of cooking or heating food products and other items utilizing such a conveyor oven is also provided.

Abstract: An oven (20) includes an oven enclosure (24) having a conveyor (40) mounted therein for transporting food products through the oven. A plurality of ribbon burners (100) are mounted within the oven interior (32) adjacent the path of the conveyor to heat the interior of the oven. Heated gases generated by operation of the ribbon burners are received through inlet plenums (140) under operation of a circulation fan (146) and are discharged through discharge tubes (154) extending adajcent portions of the conveyor (40) remote from the locations of the ribbon burners (100). Exhaust gases are removed from the oven interior through discharge ports (180) by exhaust blower assemblies (184) which are operated to remove exhaust gases from the oven interior at a rate proportional to the flow rate of combustion air and gaseous fuel into the ribbon burners.

Abstract: A combination pressing and baking mechanism is provided for converting balls of dough into thin, flat discs, such as tortillas. The pressing unit comprises a pair of relatively pivotally movable heated pressing plates. The lowermost pressing plate is disposed at a substantial angle to the horizontal when it is in its remote position relative to the upper pressing plate. The angle of the lower pressing plate is selected to effect the gravitationally induced sliding of the pressed disc of dough off the lower pressing plate and onto a horizontally movable heating plate or disc of an oven. The horizontal velocity of the oven disc is maintained at a level equal to or greater than the horizontal component of velocity of the gravitationally discharged dough disc so as to facilitate removal of the dough disc from the lower pressing plate.

Abstract: A sausage heating machine. A plurality of baskets mounted on a framework of the machine turn with the framework. Each basket has guide members for supporting a sausage. Each guide member includes a main portion on which the sausage can roll as the framework turns. The sausage can fall crosswise of the guide member at leading end portions of the guide members. Hook shaped trailing edge portions of the guide members catch and hold the sausage when the sausage has fallen. Radiant heat is projected crosswise of the framework to heat and cook the sausage as the framework turns.

Abstract: A process ing system for processing batches of different products in the same process conditions, and having chamber means having zones, processing conditions means for each zone, to procure uniform process conditions within each zone, including water treatment means in at least one zone, first and second separate side by side conveyors passing through the chamber, batch supports maovable on respective first and second conveyors, for carrying batches of products, conveyor movement means for moving said separate batch supports at different timings, to procure different transit and dwell times of different products within the same zones of the chamber, and, control means connected to the conveyor, and a method of processing products in such a system.

Abstract: A cooking apparatus and method, particularly for baked goods foodstuffs such as pizza and the like, in which a foodstuff conveyor extends through a cooking zone defined within a housing. The cooking zone is heated by heat sources emitting infrared radiation and convectively heating air. More uniform cooking is accomplished by tempering the effect of the heat sources by interrupting reflection of infrared radiation and agitating air.

Abstract: A system for preparing tortillas includes a tortilla cooking oven and a cooked tortilla cooling device associated with the oven. The cooking oven has an entrance at which uncooked tortillas are received and an exit from which cooked tortillas are discharged. The oven also include a plurality of superposed transporting members which define a cooking path along which each tortilla travels through the oven and in which each of the opposite sides of the tortilla at separate portions of the path are subjected to cooking at the same temperature and over the same amount of time. The cooling device associated the oven is adapted to receive cooked tortillas from the exit of the oven and to form a cushion of pressurized air whereby the tortillas can be moved on the air cushion along a predetermined cooling path, for example by operator assist, such that the cooked tortillas are cooled by the time they reach the end of the cooling path.

Abstract: An improved oven for preparing fried products includes a frame structure across which several transport belts traverse and carry product through a series of sets of burners disposed at different zones or levels of the oven. The sets of burners operate in accordance with known principles of convective flow of heat to produce different temperatures at different levels and in such a sequence that on entering the oven the product is subjected to a high temperature that then progressively diminishes as the product is carried through the different levels of the oven until it finally exits therefrom.

Abstract: An automatic machine for making stone fruit biscuit in seven consequent steps to make stone fruit biscuit, that is, material reserving, material restoring, planing, sucking, moulding, baking and cooling. Correspondingly, this invention comprises a material reserving means, a material restoring means, a planing means, a suction means, a moulding means, a baking means and a cooling means.

Abstract: An oven for preparing food products such as pizza including three chambers which are serially connected and through which a conveyor carries a food product which may be received in an open-topped pan or which may be placed directly on the conveyor. The center chamber includes steam impingement structure for impinging jets of hot steam onto the top surface of the food product. The center chamber also includes a hot air impingement structure for impinging jets of hot gas onto the bottom surface of the container of the food product. The first and last chambers in the oven include hot air impingement structure for impinging hot jets of air onto both the top surface of the food product and the bottom surface of the pan.

Abstract: An apparatus for preparation of a processing food such as boiled fish paste, fish-noodle, eggroll or the like continuously.This preparative apparatus of the processing food comprises a conveyor which feeds a liquid processing food material continuously, an oil coating means which coats an edible oil on the conveyor surface, a heating means which heats the conveyor to gelate the processing food on the conveyor, and a cutting means which cuts the gelated sheet-like material fed by the conveyor to a fixed shape.

Abstract: Apparatus for preparing deep-fat fried comestibles including a conveyor for receiving comestibles as they are introduced to the fryer from a food supply and for conveying the comestibles along an arcuate path through a reservoir containing a quantity of cooking medium to cook the comestibles therein prior to draining and discharging the comestibles from the apparatus.

Abstract: A cooker for continuous grilling of hamburger patties and the like uses a shiftable grid which intermittently lifts the patties off a stationary grid and effects advancement after each lift-off until a U-shaped path is traversed extending initially through and terminating beyond one end of the cooker exteriorly thereof. The patties travel upwardly along a straight line with respect to a first pair of legs of the grids and then upwardly and arcuately with respect to a pair of first grid quadrants, whereupon they invert and drop such as to travel upwardly and arcuately with respect to a pair of second grid quadrants. Finally, the patties travel upwardly along a straight line with respect to a pair of legs of the grids forming the final stretch of the travel.

Abstract: A method of and an apparatus for producing boiled eggs uniformly heats and solidifies each of the eggs. As the heating means, infrared and/or far infrared rays is adopted. The eggs are supported by pairs of conveyor rolls having recesses. The respective pairs of conveyor rolls are rotated in the same rotating directions, whereby the eggs supported thereon are turned about the axes thereof, so that the whole surfaces of the eggs can be uniformly irradiated by the infrared and/or the far infrared rays.

Abstract: Automatic apparatus for the continuous cooking of individual food portions. The apparatus contains suspended baskets into which the food is placed, and the baskets are guided on a horizontal wheel. The wheel is rotated such that the baskets are moved through a container of boiling liquid to cook the food. After the baskets are withdrawn, the food is emptied onto plates on another rotating wheel contained at a lower level than the first horizontal wheel. Various ways of emptying the containers are taught including turning the containers over, and constructing the containers with bottoms that slide so as to allow the food to fall onto the plate. In a further embodiment, a lower guide ramp is used to secure the bottom of the containers. The ramp is discontinuous at the place where the food is to be emptied onto the plates.

Abstract: A double pass, double conveyor broiler apparatus and method for efficiently cooking large numbers of relatively large hamburger patties is disclosed. The apparatus includes two burners and two conveyors, with one conveyor conveying patties past one burner for cooking one side of the patties and flipping over the partially cooked patties, and with the other conveyor conveying the patties past the other burner for cooking the other side. The patties on the second conveyor are sandwiched between the belts of the two conveyors, which flattens the patties to counteract the tendency of large patties to swell at the center and curl at the edges.

Abstract: This invention relates to machines for manufacturing confectionery products which comprise a solid, gelatinous or pasty core uniformly coated with liquid and/or powdery products. Such machines comprise one or more helicoidal brushes composed of bristles which are implanted radially along helices over one or two shafts which are driven in rotation at a speed of less than 100 rpm in a trough which is open in its upper part and which has a height greater than that of the brushes and a cylindrical bottom.

Abstract: This cooking apparatus includes a housing assembly providing a heating chamber having an entrance and an exit, and a conveyor assembly extending through the heating chamber and having end portions extending outwardly of the heating chamber. The heating chamber includes vestibule portions at each end and heater elements within the chamber provide zone-controlled heating. The conveyor assembly includes stationary rails defining a coplanar product-receiving surface alternating with moving rails defining a coplanar product-receiving surface having orbitral motion relative to the stationary surface to lift the product, transport it forwardly and deposit it so that the product moves intermittently through the heating chamber.

Abstract: In a wafer baking automatic machine, a baking chamber is subdivided by separating wall into an inwardly located heating zone containing a heating burner and baking clamps of an endless chain, and a flushing zone containing guiding rails and guiding rollers of the baking clamps movable on the guiding rails, an air supply conduit opens into the heating zone and the flushing zone, and air passages are provided between baking plates of the clamps and side parts of the clamps. Flushing air is supplied into the baking chamber and discharge gas is withdrawn from the latter, wherein the flushing air is admixed prior to its supply into the baking chamber with at least a part of the discharge gas.

Abstract: A processing chamber for processing products and having different processing conditions in different chamber zones, a single continuous conveyor extending through the chamber from one end to the other, unit supports supportable on the conveyor for moving units from one end to the other, a first unit movement system to move units through the chamber at a predetermined first speed, a second unit movement system for moving units through the chamber at a predetermined second speed, engagement devices interengageable between the unit supports and the first movement system, or the second movement system, selectively, and a control to control the first and second movement system for selective timed operation.

Abstract: A machine for making cookies for removably mounted cylinders that spread the dough on a conveyor belt and the dough is automatically formed into cookies. Mechanism for sprinkling material are positioned so that the particulate material falls on the surface where the dough is going to be deposited and on the cookies themselves. A trap for the excess of the particulate material is provided by routing the conveyor belt appropriately. This allows using that particulate material again.