Abstract: A system for treating meat by the application of a shock wave to the meat while the meat is in contact with a diaphragm which is substantially transparent to the shockwave, confines the meat within a tunnel. In addition, the diaphragm and shock wave generating chamber are preferably disposed above the meat.

Abstract: Baking apparatus for baking edible products located on a conveying surface and preferably travelling along a conveyor track, comprising a number of electric infrared radiators arranged above the conveyor track. The infrared radiators each comprise at least one spiral filament having a gastight, infrared radiation-transmitting, breakable casing, in particular a glass casing. The baking apparatus further comprises monitoring means for monitoring breakage of the casings of the infrared radiators. The invention also relates to a method for baking an edible product by means of an electric infrared radiator having a breakable casing.

Abstract: A method for controlling microwave output depending upon food weight and food position so as to implement optimized cooking performance in a microwave oven and an apparatus for performing the same. According to the control method for cooking food placed on a turntable in a microwave oven, the control method includes detecting a plurality of sensing values generated based on the food weight during the rotation of the turntable, detecting a food position by comparing the detected sensing values, and controlling the microwave output based on the detected food position.

Abstract: A method of operating a microwave oven to determine the correct cooking time for a food item placed within the oven. A food package having a thermochromic element which changes color over a predetermined temperature range is placed in the microwave oven. Microwave energy is supplied into the oven. The food package is rotated within the oven cavity and the color of the thermochromic element is monitored as it rotates past an opto-electronic device or detector capable of detecting the color changes of the thermochromic element such that a plurality of signal pulses are generated having a value corresponding to the color of the element. The supply of microwave energy into the oven is terminated when the rate of change between successive pulses decrease to a predetermined value.

Abstract: A method for the determination of a turning time of at least one cooking product, to which heat is supplied from one side during a cooking process includes a) determination of a first temperature TA in the cooking product at the beginning of the cooking process at an initial time point tA as well as of a set temperature TE of the cooking product which must exist at the end of the cooking process at the end time tE; b) acquiring of a first temperature difference between the set temperature Tset and the first temperature TA; c) determination of at least one actual temperature Tactual in the cooking product at several times during the cooking process; d) acquiring of the time of turning tT as the time at which a second temperature difference between the set temperature Tset and the actual temperature Tactual reaches a certain fraction of the first temperature difference; and e) outputting a signal when the time of turning tT is reached.

Abstract: A high frequency heating apparatus 100 having a high frequency generating portion 13 and a steam generating portion 15 for generating steam into a heating chamber 11 for accommodating a thing to be heated and serving to supply at least one of a high frequency and steam into the heating chamber 11, thereby heating the thing to heated, includes a pan 21 which serves to mount the thing to be heated thereon and is provided to be upward removable apart from a bottom face of the heating chamber 11 at a predetermined interval, thereby dividing a space in the heating chamber 11, steam delivery means 29 for supplying the steam generated by the steam generating portion 15 into an upper space positioned above the pan 21, and preheating means 17 for raising an atmospheric temperature in the heating chamber.

Abstract: A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.

Abstract: The present invention relates to an induction heating pan comprising a pan body having an inner pan and an outer pan, a lid and a hinge member to connect the lid to the pan body, wherein the hinge member comprises a hollow cylindrical part which contains various connecting elements therein to control the opening angles of the lid, so that the loss of the connecting elements can be prevented in separating the lid from the pan body and it becomes more convenient to clean the lid and the hinge member, and the lid can be lifted smoothly at predetermined angles and easily separated from the body.

Abstract: The invention relates to an identification system for insert elements for tempering food accommodated in containers. Advantageously, the invention can be used in particular for short-term, economic and high-quality heating of prefabricated food wherein heating can be preferably carried out in induction ovens. According to the object, the respective configuration and if possible also the equipment with containers of such an insert element shall be allowed to be recognized and taken into consideration for tempering. At the same time, the insert elements have definitely arranged containers which can be fixed in receiving means. An appropriately equipped insert element can be introduced into an induction oven or a cooling device wherein the containers of a horizontal plane are positioned at the same time. According to the invention, at least one electromagnetically or magnetically detectable element is mounted on the insert elements each in a predeterminable position.

Abstract: The present invention relates to a combined toaster and microwave oven having a function to cook food by using microwave and a function to bake bread. Accordingly, the present invention provides a combined toaster and microwave oven comprising: a body forming an appearance thereof; a cavity formed in the body, for accommodating objects to be cooked by using microwave; an electronic chamber provided at a portion inside the body and in which electronic parts for applying microwave into the cavity are installed; and a toaster. The toaster comprises: a toaster case provided in the front of the electronic chamber and having slits on both sides thereof; at least one tray assembly having means for receiving and ejecting bread and preventing the bread from slanting; and a heater assembly installed inside the toaster case, for heating the bread.

Abstract: A toaster-cum-microwave oven includes a toasting chamber, a heating device, a humidity measuring device for measuring an inside humidity of the toasting chamber and producing a humidity signal indicating the measured inside humidity, a switching device for selectively cutting or allowing a power supply to the heating device, and a controlling device. The controlling device receives the humidity signal, calculates a rate of change of humidity using the humidity signal, compares the rate of change of humidity with a predetermined value, and controls the switching device to cut the power supply to the heating device after a remaining cooking time has lapsed if the rate of change of humidity is equal to or greater than the predetermined value.

Abstract: A detector is operable to detect a displacement of a load by an ascending force based on a period of time from a time a heating output of an inverter drops from a predetermined level to a first level, to a time the heating output returns back to a second level larger than first level. Thereby, the detector distinguishes an intentional removal of the load from the displacement of the load by the ascending force. An induction heater including the detector reduces the displacement of the load by the ascending force and stops the heating of the load when the load is removed intentionally.

Abstract: An excitation system for heating food, water, or both in airplanes uses induction heating. The system includes at least one load circuit including an inductor that is excited with a load circuit AC voltage, a load circuit alternating current, or both the load circuit AC voltage and the load circuit alternating current. The load circuit AC voltage, the load circuit alternating current, or both the load circuit AC voltage and the load circuit alternating current are generated from an AC voltage signal that is amplitude-modulated with a frequency of a mains AC voltage from a voltage supply. The frequency of the AC voltage signal can be predetermined.

Abstract: Toaster cum microwave oven having a heater for toasting bread, including a memory for storing a voltage level to a heater according to the function of the toaster the user selects, a temperature sensor for sensing an inside temperature of the toaster, and a microcomputer for controlling a toasting time period according to a kind and a toasting level of bread the user selects, and an inside temperature of the toaster, and controlling the microwave oven according to a command received through the first key input part, thereby permitting toasting bread to a desired degree of toasting regardless of the inside temperature and continued user of the toaster.

Abstract: A high frequency heating apparatus with steam generation function for supplying at least any one of high frequency and steam to a heating chamber 11 for accommodating an object to be heated and heat-treating the object to be heated, the apparatus has a high frequency generating part 13, a steam generating part 15 for generating steam inside the heating chamber 11, a temperature detecting part 20 for detecting temperature of the steam generating part, and a control part 501 for controlling a heater, wherein the steam generating part is controlled to heat based on temperature information of the temperature detecting part.

Abstract: The object of the invention is to provide a high-frequency heating apparatus which has simple configuration, in which leakage into the apparatus from a water tank is prevented without large-sizing the apparatus, which is not influenced by heat from a heating chamber and which is sanitary and provides ease of use. To achieve the object, the high-frequency heating apparatus 100 provided with a high frequency generator that supplies a high frequency to the heating chamber for housing an object to be heated and a steam generator that generates steam in the heating chamber for supplying at least either a high frequency or steam to the heating chamber and heating the object to be heated is provided and the water tank for supplying water to the steam generator is arranged in any position on the outside face of the high-frequency heating apparatus 100 so that the water tank can be detached.

Abstract: The present invention relates to a sterile feeding bottle which is manufactured in disposable plastic and/or rubber materials, resistant to heat, including that produced by microwaves, and which has the special feature of incorporating a solute and a solvent which are separate from each other but which can be mixed by simple and novel means which are incorporated in the feeding bottle, for the preparation of a compound, and without coming into contact with any of the components, or any of the elements of the feeding bottle itself, including the teat.

Abstract: A heating cooker which evenly heats or cooks food, and is easily cleaned, includes a cabinet to define a cooking cavity therein. The cooking cavity is open at a front thereof. A fan chamber is defined by recessing a rear wall of the cooking cavity at a predetermined area to a predetermined depth. An air circulation fan and a heater are installed in the fan chamber. The air circulation fan circulates air of the cooking cavity. The heater heats the air in the fan chamber. A chamber cover is mounted to the rear wall of the cooking cavity to cover an open front of the fan chamber. The chamber cover has a plurality of air suction ports at a central area thereof, with a plurality of air distribution ports provided along an edge of the chamber cover to guide the air from the fan chamber to the edge of the chamber cover so as to discharge the air to the cooking cavity.

Abstract: A high-frequency heating apparatus with a steam generating function, which heat-treats a to-be-heated object by supplying at least high-frequency waves or steam to a heating chamber 11 that accommodates the object. This high-frequency heating apparatus has a high frequency wave generating portion 13, a steam generating portion 15 for generating steam in the heating chamber 11, and a circulating fan 17 for agitating air in the heating chamber 11. Moreover, the high-frequency heating apparatus has a chamber air heater 19 for heating air circulating in the heating chamber 11. The steam generating portion 15 generates steam by heating an evaporating dish 35 that has a water storing recess.

Abstract: The present invention relates to a combined toaster and microwave oven that can obtain uniformly toasted slices of bread even when the slices of the bread are toasted successively several times. The combined toaster and microwave oven includes a key input unit for selecting user's favorite kind of the bread and baking level, a memory for storing heating time of the heaters according to the favorite kind of the bread and the favorite baking level, a temperature sensor for sensing internal temperature of the toaster, a controller for counting an elapsed time for the heaters to operate after the heaters stop and adjusting the heating time of the heaters according to the counted time and the internal temperature of the sensor.

Abstract: A microwave oven with a toaster includes a toaster casing, a heating chamber inserted in the toaster casing, a bread receiver slidably inserted in the toaster casing, and a toaster door attached to a front side of the bread receiver. The bread receiver is selectively placed in the heating chamber. The microwave oven further includes a crumb tray slidably inserted in the toaster casing for collecting crumbs of bread and a holding unit for holding bread put in the bread receiver. The crumb tray is placed under the bread receiver. Further, there is provided a process for controlling a heater of the toaster, which is capable of properly baking bread even when the toaster is continually operated.

Abstract: Disclosed herein is a microwave oven, which is provided with a toasting cavity in addition to a microwave cooking cavity, thus making well-toasted breads. The microwave oven includes a cabinet which is partitioned into a microwave cooking cavity, a toasting cavity, and a machine room. A microwave generating unit is installed in the machine room to irradiate microwaves into the microwave cooking cavity. A heating unit is installed in the toasting cavity to heat the toasting cavity. A ventilating unit functions to ventilate the toasting cavity.

Abstract: An electrical oven and method of controlling the same includes a heater heating unit to heat food using an electric heater; an induction heating unit to heat the food using a high-frequency current, and a control unit to drive the heater heating unit and the induction heating unit simultaneously in a preheating cooking mode. The electric oven of the present invention carries out heating by the electric heater and induction heating by high-frequency current, so preheating time required for an inner temperature of a cooking cavity to reach a preheating temperature is decreased, thereby reducing a total cooking time.

Abstract: A soy milk coagulating device includes: a coagulation vessel with an internal volume of 1,000 cc or less; two electrode plates facing each other to form a pair in the vessel; and a power feed controlling mechanism for controlling electricity fed to the electrode plates, and in the soy milk coagulating device, the power feed controlling mechanism is composed of: a tofu control system which is provided to heat soy milk to a set temperature at an average heating rate of equal to or less than 8° C. per minute, or at an average heating rate of more than 8° C. per minute and equal to or less than 15° C. per minute, and to keep the soy milk at the temperature for at least 5 minutes; a yuba control system; and switching unit which is provided to switch between the two control systems.

Abstract: An apparatus for the heat treatment of foodstuffs and feedstuffs, in particular for the production of bakery products, such as wafer products, has a continuously moving conveying device, a device for depositing the product on the conveying device, and a device for removing the heat-treated product from the conveying device. The conveying device is formed by an endless conveyor belt that can be circulated between two return rollers and which is formed by a ferromagnetic metal strip, in particular by a steel strip. A heating device is provided on one side of the conveyor belt and includes a group of induction heaters.

Abstract: An induction heating apparatus with high safety is provided in which leakage current is prevented from flowing to the human body and there is no possibility of an electric shock even when an electrostatic shielding member does not sufficiently perform its function. The driving apparatus of the present invention is an induction heating apparatus in which the electrostatic shielding member is provided between an object to be heated and an induction heating coil where sensing portion for sensing the conduction condition of the electrostatic shielding member is provided, and driving portion for driving the induction heating coil is controlled through sensing by the sensing portion.

Abstract: A method and apparatus for preparing cooked particulate meat products, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixing with dry cure and water to form a raw meat mixture, cooled and stored. The raw meat mixture is then diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.

Abstract: A device for magnetically treating materials includes a base, and at least one magnet carried by the base to generate a magnetic field within the material. In some embodiments, the material may be within a container, and the magnetic field may be generated within the container to magnetically treat the material. The material may be a beverage and the magnetic treatment may enhance the flavor of the beverage, or may be an emollient and the magnetic treatment may change a characteristic of the emollient. The device may include a base, a plurality of tubular members extending upwardly from the base and arranged in spaced-apart relation to receive the material, and at least one magnet within each of the tubular members to generate a magnetic field within the material.

Abstract: The object of the invention is to provide a water supply controlling method of a high-frequency heating apparatus and the high-frequency heating apparatus wherein water supplied to a heating chamber as steam is controlled in the quantity and the quality and power can be saved. To achieve the object, it is judged whether there is the required quantity of water supplied as steam in cooking in a water tank or not and in case it is judged that the water is short, request for replacing water in the water tank is annunciated. Elapsed time since water in the water tank was last replaced is monitored and in case the elapsed time exceeds predetermined time, request for replacing the water is annunciated.

Abstract: A microwave oven is capable of cooking food using steam produced in a cooking cavity. The microwave oven includes a cabinet in which a cooking cavity is defined. A microwave heating unit radiates microwaves into the cooking cavity. A steaming unit is provided on a predetermined position of the cabinet to define a cooking space, which is partitioned from the cooking cavity. A steam guide passage guides steam produced in the cooking cavity, into the steaming unit.

Abstract: Disclosed is a combined toaster and microwave oven, including: a plurality of heaters disposed close to both surfaces of a slice of bread so as to apply a heat to the slice of bread inserted into a slot in a toaster; a control panel for selecting a bread kind and a bread baking level which a user desires; a display unit for displaying the bread kind and the bread baking level selected in the control panel; and a controller for controlling to selectively operate the heater according to the bread kind and the bread baking level selected in the control panel.

Abstract: A cooking vessel that combines the functions of a grill and an oven. The vessel includes a cooking chamber having an upwardly arched ceiling comprised of fire brick. A cooking surface is located within the cooking chamber. A pull-out mechanism is attached to the cooking surface and is adapted to move the cooking surface in and out of the cooking chamber through a front opening. The front opening defines a baffle, which traps heat in the cooking chamber. Two infrared gas burners, located below and outboard from the cooking surface, heat food located on the cooking surface directly. Radiant heat from the ceiling indirectly heats the food.

Abstract: Apparatus and method for a microwave oven 12 having color-coded pressure switches 24, 26 applied to the face plate incorporating a receiver 14 for remotely operating the color-coded switches by means of a transmitter 16 having indicia and color-coding 24, 26 corresponding to the microwave color-coding, thereby providing a method whereby a user 18 having a pacemaker can remotely operate a microwave oven at a safe distance using the hand held transmitter and the microwave applied mating color-coded control switches.

Abstract: Disclosed is a microwave oven having a toasting function and compact dimensions. The microwave oven comprises a cavity and a component chamber; a toaster case at a front of the component chamber and having an opening at a front thereof; a toaster door at a front of the toaster case for opening/closing the opening; a tray assembly installed in an interior of the toaster case for supporting at least one slice of bread; and a heater assembly installed in an interior of the toaster case, for heating the bread.

Abstract: RF energy provided by electrodes positioned between a product is used to heat a product that exhibits a variable impedance during the heating process. As the product's impedance changes during the heating process, RF heating system impedance can be maintained constant by adjusting the distance between the electrodes, adjusting the impedance of a variable impedance device connected between the RF power source and an electrode, or a combination of electrode distance adjustment and impedance adjustment of the variable impedance device. The system is particularly applicable to the heating or pasteurization of bulk food products with multiple heating zones.

Abstract: A method for controlling a rice cooking operation in a microwave oven including setting up at least one rice cooking operation in the microwave oven based upon the amount of rice and water mixture; heating the rice and the water in a cooking chamber using a magnetron; computing the amount of the rice and the water by measuring a vapor concentration within the cooking chamber; and cooking the rice according to a cooking operation corresponding to the computed amount of rice and water. Further, the present invention provides a microwave oven having at least one rice cooking operation and a method of controlling the same, in which rice is cooked by automatically sensing the amount of rice and water content using the method.

Abstract: Microwave oven with a toaster comprising a main case forming an outer shape, a cavity in the main case for cooking food therein with a microwave, an electronic chamber in one side part of the main case having different electronic components for providing the microwave to an inside of the cavity, and a toaster comprising a toaster case in front of the electronic chamber having slits in opposite sides respectively, a tray assembly mounted on the slits of the toaster case for introducing/taking out pieces of bread into/out of the toaster, a heater assembly in the toaster case for heating the pieces of bread, a toaster door on the toaster case, a door lock for holding the door, and a power source device for supplying power to the heater assembly, thereby providing a cooking function with a microwave, and toasting function with a toaster.

Abstract: A microwave oven incorporating toaster includes a tray provided on a tray support. The tray support moves forward and backward in inside the toaster. The tray support includes a bushing for moving within moving slots provided at both sidewalls of a toaster case. A connecting lever connects the bushing to a toaster door and translates a motion generated by operation of the toaster door when it opens and closes into a moving motion exhibited by the tray. A food item (e.g., a slice of bread, bagel, etc.) arranged on the tray may be inserted into, or removed from, the inside of the toaster by operating the toaster door.

Abstract: Fluid heat-exposed food can be uniformly heated with high energy efficiency. A current-carrying/heating apparatus is applied to use fluid meat and drink, such as soup or the like, as the heat-exposed food and to heat it by resistance heat. A primary winding is winded about an iron core and is connected to an AC power supply. A heat pipe is further winded about the iron core. A communication hole, into which the meat and drink used as the heat-exposed food is supplied, is formed in the heat pipe. An electric closed loop circuit is constituted by the heat-exposed food supplied into the communication hole. When a current is carried to the primary winding, a magnetic flux is generated around the iron core by the current. A current, induced by an operation of electromagnetic induction of the magnetic flux, flows to the heat-exposed food, and the heat-exposed food generates heat by the induced current and is heated.

Abstract: A food treating apparatus and method wherein a reducing DC electric current is provided by a DC electric circuit, the food treating apparatus including a vessel and a handle, and wherein at least part of the electric circuit is integral with the handle and is operative to provide electrons to food in the vessel. Further, the added electrons inhibit and/or reduce the formation of acrylamides in the food prepared in the food treating apparatus.

Abstract: An inlet (11a) and an exit (11b) are formed at opposite ends of a chamber (11), and transporting device (12) is moved into the chamber from the inlet toward the outlet. The transporting device is constituted to transport a plurality of works (19) at predetermined intervals. Disposed within the chamber is a pair of electrode plates (13, 14) along the longitudinal direction of the transporting device and at predetermined distances from the works, respectively so as to interpose the works between the pair of electrode plates. Smoke to be adhered to and infiltrated into works is constitutionally generated by smoke generating device (16) and introduced into the chamber.

Abstract: A system and method for forming a cooked, shaped product (e.g., an animal food) is provided. A flowable substrate is introduced into one or more shaping chambers in a fixture configured to both shape and cook the substrate. An ultrasonic energy source in communication with the fixture vibrates the walls of the one of more shaping chambers to cook the substrate in a desired manner. The fixture also may be configured to produce a shaped, hollow product and a multi-layer product.

Abstract: A microwave cooking tray comprises a base having at least two compartments. Each compartment of the base has a bottom surface defining a pattern, the bottom surface of one of the compartments defining a first pattern and a bottom surface of a second of the compartments defining a second pattern. The first and second patterns are distinct and each is designed for optimal cooking of a particular type of food product.

Abstract: Tunnel is provided for conditioning of food products, especially for sterilization of food in containers or vessels of the heat-sealed type, in which the conditioning unit has: 1) an active pressure control system corresponding to at least one heating stage, which provides for balancing of the pressure within the heat-sealed vessels or containers; and 2) a conveyor which conveys the heat-sealed vessels or containers through the stages along the conditioning unit which contains mechanisms that move the conveyor outside of the conditioning tunnel, and 3) doors operating like check valves that separate the stages of the conditioning unit; and 4) a cross section of the tunnel of the polygonal type; and 5) the conditioning unit including inlets for introduction of washing liquids with a corresponding discharge outlet. Preferably, the magnetrons are covered to protect each magnetron from liquids.

Abstract: An apparatus for carrying a target object having a plurality of surfaces, within a pulsed light sterilization chamber including a treatment zone within which pulsed sterilizing light is emitted, comprises: a transmissive carrier within the treatment zone detachably coupled to the target object, the transmissive carrier having a transmissivity of at least about 10% to light within the 250 to 350 nm wavelength range; and moving means coupled to the transmissive carrier for moving the target object on the transmissive carrier through the treatment zone, the plurality of surfaces of the target object being sterilized by the pulsed sterilizing light in the treatment zone.

Abstract: A system and method for moving a flowable substrate through a chamber is provided. The chamber extends between first and second open ends and is both shaped and heated such that the flowable substrate can be shaped and cooked therein. A pushing force is applied to the cooked substrate to expel the cooked substrate through the second open end. In one embodiment, the pushing force is provided by a pushing device that extends into the chamber at the first open end to loosen the cooked substrate from the chamber walls and to cause the cooked substrate to exit the chamber through the second open end. In another embodiment, the pushing force is provided by a fill device that continuously introduces the flowable substrate into the chamber. In certain embodiments, an ultrasonic energy source may be provided to prevent adherence of the food product to the chamber walls and/or to assist in loosening any adhered food product from the chamber walls.

Abstract: The present invention relates to a microwaveable zipper bag for food packaging. More particularly, it relates to a zipper bag with superior air and moisture vapor permeabilities, particularly suited for microwave heating of foods. The microwaveable zipper bag comprises a plurality of pseudo-closed gaps on the film for air permeation formed by virtue of an impression process and a pair of male-female zipper profile. An optional sealing layer material can be coated on the top of the film to fill the gaps. When the pressure difference across the film increases inside the closed microwaveable zipper bag, the heated air will inflate the bag. Those gaps will be opened gradually and regulates the pressure to prevent bursting of the microwaveable zipper bag. On the other hand, when the heating stops, the temperature inside the closed microwaveable zipper bag decreases and the sealing ability of the pseudo-closed gaps is restored due to a gap re-closing.

Abstract: A protective screen (5) is provided near a peephole part (7) of a door main body (2) and has its heat resisting temperature higher than the heat resisting temperature of a window frame. Even when a material to be cooked ignites, flame hardly goes outside from the peephole part (7). A temperature switch (3) does not need to be provided in a heating chamber (1). Accordingly, the cooking apparatus can be easily designed.

Abstract: An apparatus and method for cutting separate portions of a food product and inserting dividers between adjacent portions, in which a cutting blade is ultrasonically energized during a first cutting movement, the blade is withdrawn while a divider sheet is inserted between the blade and the food item, and then the blade is driven in a second cutting movement to fold the divider sheet and to insert the thus-folded divider sheet into the cut between the two now separate portions of the food item. A particular feature of the invention is a camming mechanism to provide precise support for and folding of the divider sheet.

Abstract: A system and method of ultrasonic processing of pre-baked food product and/or food product rework is provided that includes an ultrasonic horn and a forming member for receiving and forming unprocessed pre-baked food product into a desired shape. The ultrasonic horn is actuated to compress the unprocessed pre-baked food product between the ultrasonic horn and the forming member thereby forming compressed pre-baked food product. The ultrasonic horn ultrasonically energizes the compressed pre-baked food product to form an agglomerated food product. The system also includes an ejection member, such as an ejection piston, for ejecting the formed agglomerated food product away from the forming member. The forming member may be a forming cavity defined by a food product collection chamber. Alternatively, the forming member may include a forming block having a forming chamber.