Abstract: A machine for making filled pasta includes first and second feeding device for feeding first and second layers of pasta dough, and a shaping device for shaping the filled pasta, located downstream of the feeding devices. The machine controls the advancing of the first and second layers the respective feeding device such that at least along a first stretch of the path of the first layer between the first feeding device and the shaping device, an excess length of the first layer of pasta dough forms by gravity a respective bend along the unrolling direction and at least along a first stretch of the path of the second layer between the second feeding device and the shaping device, an excess length of the second layer of pasta dough forms by gravity a respective bend along the unrolling direction.

Abstract: A machine for making filled pasta products and which comprises a first feeding device for feeding a first layer of pasta dough and a second feeding device for feeding a second layer of pasta dough; a shaping device for shaping the filled pasta products, located downstream of the first and second feeding devices, with reference to the direction of unrolling the first and second layers of pasta dough; the shaping device includes a first and a second advancing and shaping roller for advancing and shaping the first and the second layer, respectively, each including a respective supporting roller having on its peripheral surface respective moulds for shaping the respective first and second layers of dough and each configured to be assembled to and disassembled from the respective supporting roller.

Abstract: A die assembly (10) used with a tray (11) employed in a continuous confectionary stark moulding machine/process, in which a plurality of the trays (11) are used. The tray (11) is of a rectangular configuration and includes upwardly extending side walls (12) that surround a space (13) that receives starch, in powder form, typically the powder would be flour.

Abstract: Exemplary embodiments are directed to an apparatus for forming a rolled food product, generally including a transport section and a rolling section. The transport section is configured to receive a food product in an unrolled configuration. The rolling mechanism includes rolling elements positionable between an active position in which the rolling elements are disposed over at least a portion of the transport section, and a retracted position in which the rolling elements are actuated away from the transport section. The transport section is configured to feed the food product in the unrolled configuration to the rolling mechanism. The rolling mechanism is configured to roll the food product into a partially rolled food product. Rolling of the partially rolled food product into a fully rolled food product is completed by the transport section.

Abstract: An automated sandwich wrapping system is disclosed herein. In some embodiments, an automated sandwich wrapping system includes a folding subassembly having a plurality of folding plates to inwardly fold side portions of sandwich wrapping paper extending past ends of a sandwich, a roller subassembly having at least one roller to rotate the sandwich to wrap the sandwich, and a controller preprogrammed to control and coordinate operation of the folding subassembly and the roller subassembly. The folding plates move between an idle position and an active position.

Abstract: A web wrap apparatus is provided having a separator with a separating edge and a feeder transporting web to a bale chamber. In order to keep the separating edge free of dirt, web fibers, etc. a stripper is connected to the feeder, which during a relative movement with respect to the separator strips along the separating edge and removes any particles sticking thereto.

Abstract: A machine (100) for “cartellate” production comprising a support structure (1), a motorized conveyor belt (3) for transport of dough strips, on which dough guide means (8) operate, conveyor means (5), motorized pinching means (6), shaping means (7), cutting means (9) and movable rolling means (10); said pinching means (6) being configured to operate, by rotating around its central axis, the clamping of the dough strips; said pinching means (6) cooperating with said conveyor means (5) and with said shaping means (7) achieving the dough strips forming; said cutting means (9) being steadily fixed to one of said pinching means (6).

Abstract: A food product rolling machine which comprises a combination of lower, upper and reciprocating functions with a vertical adjustment between upper and lower conveyers for the manufacture of a more precise food product.

Abstract: Systems, methods, and computer program products for processing coverings such as leather hides and fabrics are provided. A system for processing coverings can include a conveyor having a surface on which a covering can be placed and being rotatable to move the covering in at least one direction. An imaging device can be configured to obtain an image of the covering on the surface of the conveyor. A projector can be configured to project an image onto the surface and the covering. The covering and the projected image can have a positional relationship to one another. A controller can be in communication with the imaging device and projector. The controller can be configured to project and move the projected image of the projector with the covering to maintain a positional relationship of the projected corrected image to the covering upon rotation of the conveyor. Methods are also provided for orienting an image projected onto work surface with a covering on the work surface to align the image and covering.

Abstract: Exemplary embodiments are directed to a multi-stage rotary food product folder apparatus for forming a folded food product, generally including a drive system, a cam system and a platform system. The drive system includes at least one motor and a shaft. Rotation of at least one cam of the cam system can be driven by the shaft of the drive system. The platform assembly can be secured to a platform. The platform can be rotatably driven by the drive system. The cam system engages the platform assembly to fold the folded food product.

Abstract: The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.

Abstract: Forming machines and methods for forming a croissant dough piece in which the lateral end sides can be bent to form and join them, while they contact the upper surface of a transporting conveyor, are provided. In one aspect of the invention, the forming machines include an interception pin 75, which is arranged above the transporting conveyor 5 such that it is vertically movable and it is also movable in the conveying direction of the transporting conveyor 5. The forming machine also includes a plurality of pressing members 99, which are arranged above the transporting conveyor 5 such that they are vertically movable and are movable in the conveying direction of the transporting conveyor 5 at a velocity faster than that of the interception pin 75, and they are movable toward and away from each other.

Abstract: An apparatus for spacing and aligning triangular-like shaped pieces of food dough in one direction, which pieces are arranged so that they form a plurality of columns, wherein the directions of the pieces of the adjacent columns are alternately opposite each other, by rotating the pieces clockwise and counterclockwise at 90 degrees. The apparatus continues to alternately rotate the pieces 9 clockwise and counterclockwise at 90 degrees, which pieces 9 are cut and separated from a sheet 7 of food dough and are carried sequentially downstream from upstream by conveyors 3, 5, comprising pin-holding members 67 fixed to rotating rods 63, which rods 63 can move vertically and rotate clockwise and counterclockwise at 90 degrees, wherein the pieces 9 can be aligned so that one of the apexes of the triangular-like-shaped pieces 9 is oriented toward the upstream side of the direction for carrying the pieces 9.

Abstract: A new tool set for making homemade ravioli or filled pasta in general includes at least one flat grid provided with holes or openings, at least one flat cutting grid having blades arranged around each hole, at least one flat grid-shaped dispensing device suited to dispense portions of a filling and provided with holes or openings arranged exactly as each hole or opening of said grid, at least one flat ejecting device suited to eject portions of filling and provided with a series of projections suited to fit exactly in the holes or openings of the dispensing device.

Abstract: A cooked rice molding method includes a first supplying step of spreading cooked rice in a plate form on rolling-up plates deployed horizontally, a second supplying step of placing a dried laver sheet and ingredients on the cooked rice, a first pressing step of folding a first rotating plate and a second rotating plate disposed on two sides of a base plate in a direction to erect at approximate right angles with respect to the base plate, and a second pressing step of folding the third rotating plate rotatably attached to the first rotating plate at a side opposite to the base plate, to a base plate side. Then, the method includes a repositioning step of deploying the rolling-up plates in the horizontal state, and rotating the cooked rice about 90 degrees on the rolling-up bamboo plate. Finally, the first pressing step is repeated again.

Abstract: A noodle scraper including a plate body having a bent section extending along a longitudinal direction; a plurality of first scraping tines having a longest tine-length; and a plurality of second scraping tines having a tine-length which is shorter than that of the first scraping tine, wherein the plurality of first and second scraping tines are alternately provided at one of the long sides of the plate body in a comb form; the second scraping tine including a tine-base or tine-middle section; and the tine-base or tine-middle section is formed in a folded or curved shape, a tine-edge section of the first or second scraping tine including a face that is sloped in a vertical cross-section orthogonal to a direction in which the tine-edge section extends.

Abstract: An object is to provide a food dough extending apparatus capable of adjusting a vertical position of an extending roller unit in an obliquely vertical direction in accordance with a thickness of food dough. A food dough apparatus includes an inclined transporting unit 7 inclined and configured to transport to-be-extended food dough 9 upward, a horizontal direction transporting unit 11 configured to transport the food dough 9 transported from the inclined transporting unit 7 in a horizontal direction, and an extending roller unit 13 provided above over an area from an upper end of the inclined transporting unit 7 to the horizontal direction transporting unit 11 and configured to extend the food dough 9. The extending roller unit 13 is vertically adjustable in a direction intersecting an inclination direction of the inclined transporting unit 7 and being upwardly inclined toward the inclined transporting unit 7.

Abstract: A cookie folding device for folding food to a desired shape. One embodiment of the cookie folding device includes a base, a center ridge and two arms. The arms pivot downwards, causing a cookie to bend around the arms and over the center ridge.

Abstract: An apparatus for cutting and ejecting noodles, includes: the pair of cutting blade rolls at which a plurality of toroidal-groove sections is formed, the cutting blade rolls cutting a noodle band and ejecting a plurality of noodles; and a noodle scraper constituted of a plate body having a bent section extending along a longitudinal direction, the noodle scraper including a plurality of scraping tines formed in a comb form, the scraping tines being provided at one of long sides of the plate body and engaged with each of the toroidal-groove sections, wherein each scraping tine includes a tine-edge section, the plurality of tine-edge sections are engaged with the plurality of toroidal-groove sections at a front position and a rear position in a circumferential direction of the cutting blade rolls, in accordance with the depths of the toroidal-groove sections engaged with the scraping tines.

Abstract: Forming machines and methods for forming a croissant dough piece in which the lateral end sides can be bent to form and join them, while they contact the upper surface of a transporting conveyor, are provided. In one aspect of the invention, the forming machines include an interception pin 75, which is arranged above the transporting conveyor 5 such that it is vertically movable and it is also movable in the conveying direction of the transporting conveyor 5. The forming machine also includes a plurality of pressing members 99, which are arranged above the transporting conveyor 5 such that they are vertically movable and are movable in the conveying direction of the transporting conveyor 5 at a velocity faster than that of the interception pin 75, and they are movable toward and away from each other.

Abstract: A system for manufacturing noodle casings includes a take-out device disposed between two conveyers. One of the conveyers serves to transfer a noodle sheet that has been punched to form noodle casings. The other of the conveyers serves to transfer a remaining noodle sheet. The take-out device is operable between a first position at the transfer level of the conveyers and a second position for permitting the noodle casings to fall onto another conveyer.

Abstract: An improved bagel dough product and method for processing the bagel dough product into a finished bagel product, including thin bagel products. Mixed bagel dough is sheeted, the bagel dough including, per 100 parts of total weight: between 45-60 parts hard wheat flour and between 25-40 parts water. The bagel dough is flattened into a sheet with a thickness between about 0.2 and 0.8 inches. The flattened bagel dough sheet is fed to a cutter-picker assembly that includes an automated cutter and an automated hole removal tool. The bagel dough sheet is cut into a plurality of substantially toroidal-shaped bagel dough pieces using the automated cutter, each toroidal-shaped bagel dough piece including a ring piece and a hole piece. The bagel hole pieces are removed using the automated hole remover tool, and the ring pieces are further processed by fermenting, water cooking, and baking the ring pieces.

Abstract: A system for producing and transporting portions of food includes a filling machine for continuously transporting a stream of food, a separating device for dividing portions from the transported food stream, and a transport device for delivering the portions to a subsequent processing device. To prevent fluctuations in portion size and weight, the system further includes a sensor unit for generating a portion request signal in response to a portion request from the subsequent processing device. The sensor unit outputs the portion request signal to the filling machine, which is designed to control the continuous transportation of the food stream using the portion request signal. The system is operable to synchronize the entire line, including the filling machine, the separating device, the transport device, and the subsequent processing device.

Abstract: The invention relates to a method for producing formed food products in which a frozen primary product is produced from one or a plurality of foods, in particular from meat, fish, game, poultry, carbohydrates and/or vegetables, or a combination and/or a mixture composed thereof, and the primary product is formed into the food product with a desired contour as part of processing in a processing line by means of at least one forming process, wherein during the forming process at least one pressure stamp presses the primary product against a flat or contoured abutment in order to produce the contour. The known forming methods are to become gentler by means of the invention. For gentle processing the invention proposes clocking the reforming or reforming in a plurality of pressure- or distance-controlled partial pressing steps.

Abstract: There is provided a cooked rice molding apparatus capable of efficiently making back rolled sushi in which sushi rice is arranged so as to be directed to the surface side. When both ends of a rolling-up bamboo plate 5 are brought close to each other, a gap G allowing some of sushi rice R to be pulled out to the outside is provided in the abutting portion of the rolling-up bamboo plate 5, whereby some of the sushi rice R is let to escape, and is rolled in a spiral form by being repositioned.

Abstract: A method according to this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further forming step to form a bar-like dough by rolling or folding the sheet a cutting step to cut the bar-like dough, and a placing step to place the bar-like pieces of dough that were cut at the cutting step into a baking mold so that at least one cutting plane faces upward. If there are air bubbles between layers of the bar-like pieces of dough, the air bubbles can escape from a cutting surface of the bar-like pieces of dough when they rise and expand at the fermenting and baking steps.

Abstract: The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.

Abstract: A process for producing a bean curd skin that enables anyone to easily produce a good-looking monolayer or multilayer bean curd skin, shortening time consumed in the relevant work, and that excels from the hygienic viewpoint. A monolayer or multilayer bean curd skin is produced by a process comprising the thin-film forming step of heating soymilk or the like to thereby form a thin film at the surface thereof; the thin-film sticking step of providing a picking tool with planar part and bringing the planar picking step of pulling up the picking tool having the thin film stuck thereto to thereby accomplish picking of the thin film, these thin-film forming step, thin-film sticking step and thin-film picking step as one cycle repeated one or more times.

Abstract: A folding control apparatus for left and right lateral pieces of slice food is provided, such that when the slice food is moving forward on a transfer belt surface, the slice food is attached and positioned on the transfer belt surface; and a left and right lateral pieces of the slice food are blown by high-pressure air at a different time sequence to be folded and overlapped with respect to each other, so as to cover a stuffing strip on a surface of the slice food for forming a food enclosing material, thereby further simplifying a structure for folding the slice food to reduce a manufacturing cost and lower noise.

Abstract: Provided is a cooked rice mold apparatus that can mold rolled sushi having a stable shape and has good maintainability. Cam members 56, 57 provided on a rear surface of a rolling-up bamboo plate and lift plates 61, 62 that act on the cam members are connected by magnetically attaching means composed of a magnetic body and a magnet.

Abstract: A machine for shaping dough pieces from a batch of risen dough placed in a holding pan includes a set of tools that can move between a number of positions for activating different tools for sequentially applying them to the dough, the pan and the set of tools being placed in a relative motion whereby respectively approaching or moving away from one another. The set of tools includes a tool for controlled spreading of the dough inside the pan for rendering its thickness uniform while essentially preserving its initial volume; a tool for shaping/dividing the dough into distinct dough pieces, equipped with partition walls that, between them, define receptacles for the shaping of dough pieces the shape of these partition walls in each receptacle being provided for progressively drawing an upper surface layer of the dough and pushing back the remainder of the dough into said layer.

Abstract: The present invention is a bakery product produced by compressing stacked sheets of dough into a laminate and baking the laminate. The bakery product includes a first sheet of dough and a second sheet of dough. The first sheet of dough has a first grain direction. The second sheet of dough has a second grain direction. The second sheet of dough is positioned in facing engagement on the first sheet of dough to form a laminate of dough, wherein the first and second grain directions are positioned generally not parallel with respect to each other. The present invention is also directed to the apparatus and method used for producing the above-described bakery product.

Abstract: Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in breakage during forming. The essentially flat, malleable baked chips, still hot from baking in an oven may be continuously transported on a conveyer belt into a nip or gap formed between the conveyer belt and a rotating forming roller to curve or curl the malleable baked chips around the roller. The malleable baked chips are subjected to a guided curtain of air to cool and set the chips in a curved or wave configuration and to remove or blow the curved or wave chips off of the rotating forming roller onto the conveyor belt.

Abstract: A dough dispensing apparatus (100) comprises a container (1,1?) for receiving and holding dough and a dough transfer device (3,3?) for receiving dough from the container and for transferring the dough to a depositing station (4,5) at which the dough is deposited onto a conveying means (12) for further processing steps to be carried out on the dough.

Abstract: A method for producing a food shaped as a continuous bar by placing a continuous inner material on a continuous strip of an outer layer material that is transferred on a former belt, comprising the steps of placing food material that includes the inner material placed on the strip of the outer layer material in a channel space defined by the former belt while it is running; and shaping part of the former belt that is located at the channel space as a sleeve by pushing and joining edges of the former belt by a pushing device to allow edges of the outer layer material to be joined.

Abstract: An apparatus for forming a rising crust comprises a dough-manipulating unit adapted to apply a vacuum at the peripheral edge portion of an underlying sheet of dough to hold and lift the peripheral portion. The manipulating unit is inwardly contractible while holding the peripheral edge portion of the sheet of dough and movable downwardly while being in a contracted state to provide for the formation of a peripheral fold in the sheet of dough. The dough-manipulating unit allows for high volume production of rising crust pizzas.

Abstract: The present invention is directed to a process for making confectionery pieces, comprising the steps of (a) providing a solid or semi-solid edible slab having at least three layers to at least two forming elements having a nip defined by the forming elements; and (b) passing the edible slab through the nip, thereby forming a sheet of confectionery pieces or individual pieces, wherein the edible slab has a first outer layer, a second outer layer, and at least one inner layer between the first and second outer layers.

Abstract: A production line for bread blanks comprising a dough dispenser unit with a first rolling unit for preparing a dough sheet; a first conveyor receiving the dough sheet; at least one spreading/rolling unit operable in conjunction with the first conveyor, each unit having a spreader roll facing the underside surface of the conveyor and a backing roll in direct contact with the top surface of the dough sheet; a second rolling unit at the exit end of the first conveyor for trimming the dough sheet; a second conveyor receiving the trimmed dough sheet and; forming/releasing means operable in conjunction with the second conveyor for forming/releasing bread blanks from the trimmed dough sheet.

Abstract: A device for the formation of croissants made of puff pastry or the like, said croissants being initially shaped into pastry rolls (12) starting from flat puff pastry, wherein there are at least two gripping or clasping and folding elements (13, 14, 15), connected by an articulated joint (16, 17) and suitable for being transferred, aligned with each other, onto portions of a puff pastry roll (12), withholding the roll (12) and being moved to a folded position thus causing the firmly held pastry roll to take on the form of a U- or crescent shape, there also being driving systems (25, 26) for the reciprocal movement between the at least two gripping or clasping and folding elements (13, 14, 15).

Abstract: A rolled food item (110) is fabricated by rolling a strip of support material (16) and food (14) about its leading end (136) into a roll. Prior to its rolling into the roll, a deposit (144) of water is sprayed onto the food (14) adjacent to the trailing end (138) to increase the tackiness of the food (14) sufficient to be adherable to the support material (16) in the roll to at least temporarily prevent unintentional unrolling of the roll during later fabrication operations. In the preferred form, the trailing end of the deposit (144) is coextensive with the trailing end (138) of the strip of support material (16) and food (14). In one form, the side edges of the deposit (144) are spaced inwardly from the side edges of the food (14) which are spaced inwardly from the side edges of the support material (16).

Abstract: A food winding apparatus, system, and method of forming a rolled food item utilizing a slotted spool or cup and a push plate to eject the rolled food item from the spool. A food winding unit utilizes a motor to rotate a slotted spool. The leading end of a supported strip of food is detected by a sensor and directed into the slot of a spool. A micro-controller triggers a motor in response to the sensor signal to rotate and form a rolled food item after a predetermined number of rotations. An actuator is activated to displace an ejection plate to eject the rolled food item from the slotted spool. The winding unit can be integrated into a system including an extruder to deposit food onto support strips, a series of conveyors, and a rotary knife to cut the supported strip of food into predetermined lengths suitable for being rolled into a food item by the winding unit.

Abstract: The leading edge of a sheet of dough product impacts an impacting feature and causes the leading edge to roll over onto itself thereby initiating a roll. Engagement enhancement is utilized to increased to increase the ability of the sheet of dough product to resist sliding upon impacting the impacting feature. This provides a tighter rolled dough product having a consistent size and shape. Thus, in accordance with one specific aspect of the present invention, rolled dough products for subsequent packaging into containers may be formed that have a repeatable size and shape. By providing rolled dough products having a repeatable size and shape a more efficient and economical process results. This is because the size and shape of the rolled dough product is controlled with respect to the size of the container.

Abstract: A machine for making sushi rolls has a support base (10) supporting a foldable plate (12) made of four strips of metal pivotally mounted one to the next along three parallel hinge lines (17). Four frame members (13a, 13b, 13c, 13d) can be assembled to make a rectangular frame which is locatable on the plate (12) in either of two possible orientations, one of which defines a shallow recess and the other of which defines a deep recess to enable a thinner or thicker layer of rice to be applied to the plate which, after removal of the frame is folded to form a sushi roll having a thinner or thicker layer of cooked rice, so that the machine can produce sushi rolls with different bulks of filling.

Abstract: An apparatus and associated method for varying the color and/or flavor of an extruded food product during a single production run of a single extrusion device. The apparatus includes a multi-additive injection system, which is attached to a fluid supply line of an extrusion device. The injection system is comprised of a plurality of additive supply tanks, which are each in fluid communication with the fluid supply line via an injection manifold, and a metering mechanism which selectively controls the amount of additive injected into the supply line by each individual supply tank. The injection system may also include a central control mechanism for calibrating the amount of additive injected into the supply line and for maintaining a constant fluid volume added to the extrusion device. Each of the additive supply tanks may contain a different colorant and/or flavoring. Two variants of the injection manifold are provided as well as a novel injection sequence for use with the disclosed system.

Abstract: An automatic filling stuffing apparatus aims to automatically stuff filling in an elongated and unprocessed pastry. It includes a transporting unit and a pastry supply unit to supply the elongated pastry, a cutting unit to cut off the elongated pastry to individual pastry during the pastry supply process, a filling stuffing unit and a compression unit to dispose the filling on the pastry held on the surface of a holder, a forming unit to wrap the pastry with the filling contained therein to form a foodstuff desired, and a conveying unit to carry the formed and finished foodstuff to the next processing step.

Abstract: The invention relates to a conveyor (1) of leaves and other products (4) on a belt for laying the same products as a single layer, characterised in that it comprises at least a perforated collection belt (3), at least a suction hood (6) having a surface (27) provided with holes (28) for passage of air flow, an air suction device (9) coupled with said hood (6), and dragging means (7, 19) for said at least a collection belt (3), said collection belt (3) sliding by said dragging means (7, 19) along said perforated surface of said suction hood (6), said suction device generating an air flow both through said holes (28) of said surface (27) of said at least a suction hood (6), and through said holes of said at least a collection belt (3), allowing the coupling on said at least a collection belt (3) of a single layer of said leaves and other products (4) due to their passage close to said at least a collection belt (3).

Abstract: The present invention provides a kit (200) for producing a high quality sushi product with uniformity and at a high rate of production. The kit (200) includes a Nigiri Sushi mold (10, 110) and a California Sushi Roll apparatus (54, 154.) In a preferred embodiment, the kit (200) includes a traditional Japanese bento box (18,20) that houses both the Nigiri Sushi mold (10, 110) and California Sushi Roll (54, 154.) The Nigiri Sushi mold (10, 110) is made up of a mold (12, 112) having several indentations (28, 128) for supporting the preferred ingredients. The Nigiri mold (12, 112) is joined with the plate (14, 114) and is placed in the bottom half of the Japanese bento box (18) to form the lower portion of the Sushi kit (200) of the present invention. The apparatus (54, 154) used to form the California Rolls sits atop an inverted Nigiri mold (12, 112) with plate (14, 114) and includes a roller sheet (56, 156) that is flexibly attached to a base plate (64, 164.

Abstract: The present invention is directed to an improved apparatus for processing dough intermediates that are less developed, softer or which have enhanced water or moisture levels. More specifically, the present invention relates to the use of an improved dough transport module, that has one or more protuberances extending generally perpendicularly from a supporting surface which supports the dough intermediate for a sufficient interval of time during processing so as to eliminate the waste and loss of dough intermediates prior to processing or packaging steps.

Abstract: An apparatus for automatically producing at low cost a paste food product resembling in appearance a crab's leg meat tissue causing a sensation of a crab's leg meat upon eating, comprises: a first feed device (1) for feeding a cooked paste sheet; a sheet cutter assembly (4) constructed of parallel rotary cutters disposed under the first feed device (1); a convergent roll assembly (9) having an H-shaped cross-section for forming the paste sheet into a folded sheet (10), disposed under the first feed device (1); a conveyor (12) for conveying the folded sheet (10), disposed under the convergent roll assembly (9); a second feed device (14) for intermittently or continuously feeding the folded sheet (10), disposed in front of the conveyor (12); a slitting machine (17) for forming rows of parallel oblique slits in the folded sheet (10) so as to have the parallel oblique slits symmetrically arranged about a longitudinal axis of the folded sheet (10); and, a cutter for cutting the folded sheet into a block

Abstract: An apparatus that dispenses a food substance has a housing and a barrel removably connected to the housing. A rod connected to a plunger is disposed within the housing and the barrel. A drive mechanism including a dual-direction electric motor is located in the housing. The drive mechanism actuates the rod so that the plunger is advanced in the barrel to dispense the food substance. The drive mechanism includes a nut housing having an inner passage housing a nut positioned between a pair of compression springs. The nut is restricted from rotational movement relative to the nut housing but may move a limited distance vertically. The rod is positioned through the nut housing. The nut travels along the rod as the rod moves within the apparatus.