Abstract: The present invention discloses a method and an apparatus for sterilizing a container prior to filling the container with a pumpable food product such as milk, juice, water, soup or yogurt. The present invention uses UV radiation to transform oxygen into ozone at the filling station. The ozone flows into the container thereby sterilizing the container. Subsequently, the container is filled with a desired product and sealed. A preferred source of UV radiation is an excimer lamp.

Abstract: An apparatus and method for ultrasonically energized slitting of a slab of confectionery material wherein a slitting tool incorporates a plurality of slitting knives spaced apart in accordance with the desired width of the product, which strips are further processed by transverse cutting and/or molding or other processing steps such as chocolate enrobing to provide improved confectionery products.

Abstract: Meals are placed on individual trays in an institutional kitchen. The individual trays have a first part carrying the meal portion intended to be eaten hot and covered with a thermally insulative cloche and a second part carrying the meal portion intended to be eaten cold. The individual trays are transported in a thermally insulated enclosure to the places where the meals are to be eaten, where they are distributed into local individual units having a thermally insulated enclosure. Each individual unit includes retractable contact terminals operated by an electromagnet and contacting external terminals on the cloche which are in turn electrically connected to an electrical heating element of the cloche. Accordingly, by supplying power to the contact terminals, the meal portions intended to be eaten hot and placed under the cloches are selectively heated. The device is relatively inexpensive and facilitates meal handlings in compliance with hygiene conditions.

Abstract: A tray for warming food has a tray body of double cup shape formed of a plastics material base structure with an aluminum top diffusion layer attached to the base structure in the part to receive a cloche. The cloche has a plastics material outer jacket fastened to an aluminum bottom diffusion layer in contact with an intermediate member made of a material that can be heated by magnetic induction. The top diffusion layer of the tray body comes into contact with the bottom diffusion layer of the cloche at the periphery of the interior space along peripheral contact rims This provides a meal tray assuring fast heating of food placed in the interior space of the first part, the second part being intended to carry food that is to remain cold.

Abstract: The invention provides for the manufacture of food products. In one preferred form, methods and apparatus are provided for cutting individual confectionery products from a slab or strip of product material into a product with a particular silhouette. In another form, the invention provides methods and apparatus for both cutting and forming individual confectionery products from strips or ropes. The process can be used for simply forming products from pre-cut segments or other blanks of confectionery material, including imparting a relatively precise texture, finish or detail to such products. The products may, but need not, be subsequently enrobed in chocolate or another coating. The confectionery material may also include candied fruit bits, dry fruits, nuts, or the like.

Abstract: Alcoholic liquids ready for aging and contained in vessels such as bottles, casks and the like are submitted to low-frequency polarized pulsating magnetic fields. Fields are produced by air-core wound solenoids made of an electric conductive wire and disposed close to the vessels. Solenoids are connected individually or by groups to respective generators adapted to supply a low-frequency pulsating current of 50 Hz for example. Solenoids can be incorporated in panel-shaped containers or fastened to support structures to be associated with a plurality of vessels holding the liquids for aging.

Abstract: A face shaped molding body of first electrode/solid electrolyte/second electrode composed of first and second electrodes on both the faces of the sold electrolyte layer is adapted to impress DC valve between the first electrode and second electrode in a condition where the solid electrolyte layer is heated to a given operation temperature. Atmosphere poor in oxygen or atmosphere rich in oxygen can be formed, by a gas pump which is selectively capable of discharging or feeding at least oxygen gas from the first atmosphere to the second atmosphere, so that atmosphere suitable for food preservation can be retained or chamber wherein oxygen is likely to be poor at heating can be retained in a condition rich in oxygen. Also, oxygen gas can be exchanged for steam when necessary so that the exchange ratio can be controlled by the controlling of the electrolysis voltage. Further, atmosphere is likely to be controlled, because the transportation amount of the oxygen gas and steam can be weighed by the current amount.

Abstract: The invention provides for the manufacture of food products. In one preferred form, methods and apparatus are provided for cutting individual confectionery products from a slab or strip of product material into a product with a particular silhouette. In another form, the invention provides methods and apparatus for both cutting and forming individual confectionery products from strips or ropes. The process can be used for simply forming products from pre-cut segments or other blanks of confectionery material, including imparting a relatively precise texture, finish or detail to such products. The products may, but need not, be subsequently enrobed in chocolate or another coating. In still other embodiments, the confectionery material may comprise grains of a puffed cereal. In some instances, a matrix of plasticizable material holds the grains together and the confectionery material may also include, in addition to the puffed cereal, candied fruit bits, dry fruits, nuts, or the like.

Abstract: Method and device for relaxing a sheet of dough, comprising a first conveyor belt, a second conveyor belt, a supporting device disposed between the first and second conveyor belts and a vibration generator interacting with the supporting device, in which the first conveyor belt conveys the sheet of dough at a first speed of conveyance on the supporting device, the vibration generator by way of the supporting device exerts a mechanical vibration with an essentially constant frequency on the sheet of dough, and the second conveyor belt discharges the sheet of dough at a second speed of conveyance which is essentially the same as the first speed of conveyance of the supporting device.

Abstract: A apparatus and method for infusing flavors into cereal grains and agglomerating the grains into a unitary food product. Grains of cereal, powdered soluble flavors and a moisturizing liquid are supplied to a mixer. The flavors, liquid and cereal grains are thoroughly mixed and the grains surface moisturized and then discharged into a product-forming chamber which is ultrasonically energized for a sufficient period of time so that the flavors are infused within the interiors of the grains which are agglomerated into a unitary product.

Abstract: Methods and apparatus for producing pathogen-reduced seeds from fruits or vegetables by sterilizing the surface of the fruit or vegetable, and subsequently releasing a seed and pulp mixture from the fruit or vegetable, are disclosed. Contamination of seeds by the transfer of pathogens from the surface of the fruit or vegetable to the seed during seed harvesting is prevented. The seeds produced by use of the method and apparatus of the invention are thus significantly reduced in pathogens. The use of these pathogen-reduced seeds in the commercial growing industry may be expected to inhibit the spread of plant diseases such as bacterial fruit blotch of watermelon.

Abstract: The invention relates to a method for the heat treatment of meat products in a feeding element (4) by means of high-frequency electromagnetic waves, and an apparatus for the execution of the method. The invention also relates to an advantageous application of an apparatus according to the invention. The object of the invention is to increase the depth of penetration of the electromagnetic waves in a product which is to be heated or boiled, where the electrodes (2, 3; 20, 22) are external and placed on the outside of the feeding element (4). The object is achieved by placing a product electrode (15) in the feeding element (4), in that said product electrode (15) serves as a short-circuiting element and is of a material having an electrical conductivity which is better than that of the product that is required to be heat treated.

Abstract: A grid includes a rectangular rack, a drip plate mounted on the rack, a cooking grid supported on the drip plate, a plurality of halogen lamp tubes transversely arranged in parallel on the rack, a plurality of far-infrared ceramic tubes respectively sleeved onto the halogen lamp tubes and heated to emit far-infrared rays for cooking foods on the cooking grid.

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

Abstract: A miniature air purifier produces a corona discharge surrounding a needle-like emitter point connected to a negative DC power supply. The power supply operates from a nine volt battery and contains a step-up voltage inverter having a single transformer outputting high voltage spikes with a voltage multiplier operating on the output of the inverter. The production of high voltage spikes of about 200 Hz rather than a sinusoidally varying voltage significantly reduces current consumption. The needle-like emitter point is located about 1/4-inch from an 80% open mesh metallic grid held at ground potential. Corona discharge at the emitter point ionizes the air and creates ozone, and nitric oxide both of which combine with direct electron impact decomposition to detoxify and destroy a wide variety of airborne pollutants including pathogens, chemicals and allergens.

Abstract: The present invention utilizes a plurality of ultraviolet lamps to sterilize containers being advanced along a conveyor system. The ultraviolet lamps are disposed transverse to the advancement of the containers as are the reflectors corresponding to each of the lamps. The reflectors are in direct contact with a cooling manifold which prevents the overheating of the apparatus. In thermal contact with the cooling manifold are temperature detectors which provide warning signals to operators, or can generate a signal to deactivate the lamps. The cooling manifold may be cooled by a circulating fluid. The reflectors may be cooled by a flow of air through a pressurized chamber. The pressurized chamber is defined by the reflectors and transparent plates. The transparent plates substantially enhance the transmission of light having a wavelength of 254 nanometers.

Abstract: A lightwave oven cooking method and apparatus using power and pulsed power applied to a plurality of high-power lamps which provide radiant energy in the electromagnetic spectrum and having wavelengths including the visible and near-visible ranges wherein irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in color, in water vapor concentration emitted from the surface, in the food temperature and/or in the generation of steam to a predetermined degree can be sensed to reduce power.

Abstract: A food storage device has a circulation tube arranged around a food compartment, a heat exchanger connected to the circulation tube, and a pump for forcibly circulating fluid. A thermoelectric element includes a first heat transfer plate in thermal contact with the heat exchanger for heating the fluid in a fermenting mode of the food storage device and for cooling the fluid in a refrigerating mode of the food storage device, thermoelectric material and a second heat transfer plate in an external environment.

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

Abstract: A method of preparing a food product is disclosed and includes the steps of placing the food product within a cooking cavity, reducing the pressure within the cooking cavity thereby creating a vacuum within the cooking cavity, heating the food product within the cooking cavity and returning the cooking cavity to atmospheric pressure. In doing so, a temperature necessary to cook the food product in the vacuum is less than that temperature necessary to cook the food product at atmospheric pressure. Consequently, the food product may be fully cooked at a temperature which does not cause the food product to dry-out or become tough.

Abstract: A utensil body (1) and a lid (2) are made of a metallic magnetic material which generates heat when eddy currents are induced therein in order to cook food with heat which is applicable to any of boiling, steaming, sauteing, frying, casseroling, and baking or roasting, which utilizes the utensil body (1) applicable to both gas combustion heating and eddy-current heating, and which allows cooking to be performed using water, oil or air as a cooking medium.

Abstract: A microwave oven includes a cooking chamber in which either microwave cooking or hot air convection cooking can be performed. A cooling chamber is situated rearwardly of the cooking chamber for housing a motor and cooling fan. A rear cover of the cooling chamber includes air intake and air exhaust holes formed therein for circulating a cooling air flow produced by the fan. The cover includes a vertical central surface in which the air intake holes are formed, as well as additional surfaces extending obliquely forwardly from respective edges of the central surface. The additional surfaces include a top surface, a bottom surface, and right and left side surfaces. Each of those additional surfaces, except for one of the side surfaces, includes air exhaust holes. Each of the air exhaust holes includes a rearward projection extending thereabove to resist the entry of water.

Abstract: The apparatus comprises at least one panel container (12) carrying a plurality of air-core solenoids (3) connected individually or by groups to respective generators adapted to supply the solenoids (3) with such pulsating currents that relative magnetic fields are created on the supported products (2) adjacent to the panel containers (12). The panel containers (12) can be movable and the containers themselves can carry the products (2) to be submitted to maturing. The process provides for products (2) to be submitted to the action of low-frequency pulsating polarized magnetic fields during their maturing cycle. The intensity and/or frequency of the fields is adjusted depending on the amount of liquid and/or weight and/or type of product being matured. The action of the pulsating magnetic fields on the products (2) leads to an important reduction in the maturing times and an improved quality of the final products.

Abstract: A method and apparatus is provided for pasteurizing and inactivating a continuously flowing product without scorching the product. Microwave heating is used to gradually raise the temperature of the fluid up to the pasteurization or inactivation temperature. Preferably, the fluid is preheated to a temperature within a few degrees of the pasteurization or inactivation temperature. Surface conductive heating and heat regeneration can be used for economically preheating the fluid.

Abstract: An apparatus (1) for use in heat treatment of for example French fried potatoes (10). This process takes place in a treatment chamber (3) where the product is exposed to intensive heat radiation from a number of quartz tubes (14) while they constantly are turned by means of a rotating driving wheel (15) with a number of carriers (16) placed along the periphery. Humidity, smoke and smell separated from the product during this process are sucked off by means of a ventilator (17) which leads the polluted air through a filter device (4) via a convector (5) between the treatment chamber (3) and the filter device (4). The whole arrangement is built up into a cabinet (2) which on the top and at the bottom is provided with ventilation openings (26, 27) through which secondary air is flowing for cooling the polluted air flowing through the convector (5). Thereby a heat exchange effect is obtained for reducing the sucked off temperature to an acceptable level before the air reaches the filter device (4).

Abstract: A pulsed electric field treatment device for the sterilization and preservation of pumpable food products having a at least two electrodes and an insulator and particularly suited for the inactivation of vegetative and bacterial spore microorganisms. Each electrode includes an electrode flow chamber for making electrical contact with the pumpable food product and for allowing the pumpable food product to flow through the treatment device. The insulator is situated between the electrodes and includes an insulator flow chamber positioned between the electrode flow chambers and provides for the flow of pumpable food product from one electrode flow chamber to the other. A high voltage pulse generator applies a high voltage signal of variable voltage, frequency and pulse duration to the electrodes. The electrode and insulator flow chambers may employ a variety of sectional and cross-sectional geometries including tubular, cylindrical, rectangular, elliptical and non-uniform design.

Abstract: A concave induction cooking surface (12) for wok cooking that consists of a concave glass surface (16) with a concave induction coil (14) located underneath, which are all mounted onto a cooking unit (10) that contains a control knob (18) and a visual display (20).

Abstract: A combination radiant heat, convection and rotary air impingement closed loop oven comprising an oven housing mounting a removable cooking chamber with a pair of driven spaced apart removable impingement disks. The removable cooking chamber comprising a top and a bottom each having a generally circular opening for receiving a removable driven rotating impingement disk. The disks each comprise a plurality of round edged, generally circular air impingement orifices and a central hub defining a slot. The hub indexes with a pinned drive shaft. The upper disk is quarter turn spring loaded locking and unlocking. The side walls of the chamber removably mount at least one product support surface relatively parallel to the disks. A variable speed fan provides pressurized air to a plenum defined between the housing and the chamber. A heating element or power burner heats the air within the plenum before it is discharged through the impingement orifices in the disks.

Abstract: The present invention relates to an apparatus for barbecue grilling of food comprising an outer housing (1) having a grill (2) upon which food can be placed, a radiant heat source (3) located below the grill (2), and a supply (4) of combustible gas and air mixture to heat the radiant heat source (3). The radiant heat source (3) comprises a chamber located within the outer housing, the inner chamber (3) being spaced from the outer housing (1) to define an air passage (9) and wherein a supply of pressurized air flows in the air passage (9), the pressurized air providing a primary source of air for mixing with the combustible gas and a secondary source of air which passes into the inner chamber (3) thereby increasing oxidizing conditions within the inner chamber.

Abstract: A process and apparatus for treating meat products with ultrasonic energy in an ozonated water environment to eradicate harmful pathopens from the surface of the meat products.

Abstract: A lightwave oven cooking method and apparatus using power and pulsed power applied to a plurality of high-power lamps which provide radiant energy in the electromagnetic spectrum and having wavelengths including the visible and near-visible ranges wherein irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in color, in water vapor concentration emitted from the surface, in the food temperatures and/or in the generation of steam to a predetermined degree can be sensed to reduce power.

Abstract: Treatment systems for treating flowable food products using electrical pulses to inactivate microbes. Systems described include one or more stages having flow-through processors. The flow-through processors have first and second electrodes which are spaced across a treatment chamber in which an intense electrical field is generated using bipolar electrical pulses. The treatment chamber is temperature stabilized to improve processing and minimize surface buildup on the electrodes. Oversized processor electrodes can be used such as in conjunction with an electrode spacer to provide a treatment zone having a relatively uniform and high electrical field strength.

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

Abstract: A raw material formed by a mixture of, for example, soybean protein and water, is extruded by an extruder. Then, high-frequency electroconductive heating is performed by placing the material between a pair of electrodes and applying a voltage between the electrodes. As a result, a biodegradable molded article is obtained. In this method, biodegradable molded articles having a uniform structure are manufactured in a short period of time without increasing the cost of equipment or adversely affecting the working environment.

Abstract: An electroheating apparatus to continuously treating pumpable food is made up of a number of connected electroheating cells. In one embodiment, all of the cells include a pair of concentric electrodes between which the food is pumped. The electrodes are connected to a high frequency energy source which passes current through the food to heat them based upon their own resistivity and the electrode gap. In another embodiment, two different functioning electrodes are used, connected in series, so as to provide long run times and high process temperatures.

Abstract: A device for induction heating of meal trays includes an arrangement for supporting a series of trays one above the other. The foods to be heated are placed on a part of the tray that may include a layer of material that can be heated by magnetic induction and under an insulative dish-cover covered on the inside with a layer of material that can be heated by magnetic induction. Induction shelves are inserted between the trays and comprise groups of induction coils. The groups of induction coils are energized separately with high-frequency electrical energy by a multiplexed electrical generator. A detector detects the presence or the absence of the dish-covers. A control unit disables the energization of groups of induction coils near an area in which there is no dish-cover. The device adapts automatically to the presence or the absence of trays and/or dish-covers, optimizing efficiency and minimizing the generation of electromagnetic interference.

Abstract: There is provided a method and apparatus for forming meat analog products and for texturizing a doughmass wherein the ingredients are mixed, passed through a conduit having a decreasing cross-sectional area while the doughmass is heated therein, the heating being done such that a greater heat intensity is applied to the center of the doughmass than to the doughmass adjacent the walls of the conduit.

Abstract: Material to be irradiated is passed through the irradiation zone of an ionizing electron beam diode accelerator in thin sheet form that is not more than about one-half an inch in thickness and preferably in close contact with the anode of such accelerator. The thin sheet may be flat or tubular, depending upon the type of accelerator utilized.

Abstract: A heat retentive server adapted to be inductively heated comprises a central portion comprising a heat storage member comprising a material which is susceptible to being heated by induction; and an outer peripheral member connected to the central portion so that said outer peripheral member and the central portion are substantially thermally insulated from each other. Preferably, the server is provided with heat insulation constructed and arranged with respect to the heat storage member so that heat is caused to primarily flow upwardly from the heat storage member. Also preferably, the outer peripheral member and the central portion are substantially insulated from each other by means of a thermal break.

Abstract: An edible substitute is conveyed on a metal mesh conveyor into a treatment cavity wherein all surfaces of the substrate are subjected to UV radiation to sterilize the substrate. A sterilizing unit containing a plurality of UV sources within a tunnel is also provided.

Abstract: A thermally insulated cooking device, including an insulated container, a cooking spot suspended inside the insulated cooking container, an insulated outer lid which closes off an upper opening of the insulated container, and an inner lid for closing off an upper opening of the cooking pot. Further included is a heat retaining material that can be heated by microwaves, which is removably attached to an inner face of the insulated outer lid. By attaching the heat retaining material, after it has been heated in a microwave oven, a temperature drop inside the insulated container can be substantially and safely prevented since heat radiates from the heat retaining material into the insulated container. Moreover the heat retaining material can be safely handled.

Abstract: A barbecue appliance capable of cooking a variety of foods by disposing a rotary grill in which food is held vertically within a cooking chamber between heating members provided therein and rotating the rotary grill between the heating members, so that an optimum cooking state is obtained. The barbecue includes a cooking unit and a rotary grill which may be inserted into the cooking unit. The cooking unit has an outer casing provided with an elongated top opening and having a removable drip reservoir provided in the bottom thereof, a main frame encased by the outer casing and having a bottom wall and side walls defining therewithin a vertical cooking chamber opened and its top, heating members disposed on both sides of the cooking chamber, a drive section having a driving gear extended to the inside of the cooking chamber, a solenoid-releasable lifting and lowering mechanism for lifting and lowering the rotary grill in the cooking chamber.

Abstract: A shock wave sterilizer for sterilizing a fluid medium, such as food, by having the fluid medium in an elastic container impacted by shock waves and expansion waves emitted from a shock wave source formed by a source of electric current discharging through an electrical conductor to vaporize the electrical conductor to produce a shock wave that is transmitted through a pressure transfer medium to the container and the fluid medium therein.

Abstract: A utensil body 1 and a lid 2 are made of a metallic magnetic material which generates heat when eddy currents are induced therein in order to cook food with heat which is applicable to any of boiling, steaming, sauteing, frying, casseroling, and baking or roasting, which utilizes the utensil body 1 applicable to both gas combustion heating and eddy-current heating, and which allows cooking to be performed using water, oil or air as a cooking medium.

Abstract: A microwave fryer includes a magnetron in the machine body; an oil vessel for storing oil to be heated by radiation of microwaves from the magnetron which is detachably disposed in a heating chamber of the machine body; and a detachable frying container, provided over the oil vessel in the heating chamber, having a screen portion which allows microwaves to pass therethrough when the container is immersed in the oil and which prohibits almost all microwaves from passing therethrough when the container is in the air. The frying container has a top opening which is sealed against microwaves. The apparatus further includes a lifting mechanism for moving one of the frying container and the oil vessel relative to the other, and a temperature detecting device for detecting the temperature of the cooking oil. In this arrangement, the oil held in the oil vessel detachably disposed in the heating chamber is heated by radiation of microwaves.

Abstract: An electroheating apparatus to continuously treating pumpable food is made up of a number of connected electroheating cells. In one embodiment, all of the cells include a pair of concentric electrodes between which the food is pumped. The electrodes are connected to a high frequency energy source which passes current through the food to heat them based upon their own resistivity and the electrode gap. In another embodiment, two different functioning electrodes are used, connected in series, so as to provide long run times and high process temperatures.

Abstract: A roasting oven including upper, lower, front, and rear walls and left and right end walls defining, in combination, a hollow envelope having a substantially curved upper surface, the housing including, within at least one of the front and rear walls, an opening for inserting and removing meats to be roasted to, in a normal state of operation, provide a continuously uninterrupted fluid communication between an oven interior defined by the walls, the envelope and the atmosphere; at least one infrared radiation element situated within said envelope of the oven housing, the element facing the oven interior to enable infrared radiation transmitted into the envelope to be reflected about the oven interior, the substantially curved upper surface of the envelope of the housing containing heated air to, in combination with directed radiated energy from the infrared element and reflected radiation therefrom, create sufficient oven temperatures within the substantially curved upper surface of the oven housing to accomp

Abstract: A continuous process for making fat-free potato chips without using any cooking oil whatsoever. Chipping potatoes are prepared, sliced, continuously monolayered onto a conveyer and squeegeed to remove the excess starch and moisture. The slices are initial cooked on independently controlled conveyers in a primary 3-zone oven where they are first radiant heated and then subjected to two stages of forced air convection heating by driving the air into both surfaces of the slices simultaneously as the moisture content is reduced to 15%. The slices are then final cooked in a dielectric heater where an even controlled heat is applied in two tandem drying zones where the potato slices are subjected to long wavelength (65.8 ft.) radio frequency (15 mhz) waves from two 20 kw transmitters which reduce the moisture content of the finished slices to 7%. The finished potato chips are seasoned and packaged and have the texture, appearance and mouthfeel of deep-fat fried potato chips.

Abstract: Food vending machine particularly for warm food, toasts in the specific case, including multiple per se known stations which are combined so as to obtain a machine which starts from a blister-packaged container inside which a pre-packaged uncooked toast is wrapped and transfers said toast by means of an appropriate drive to a pickup station so that the product to be cooked is placed at a moving cooking station and so that the product is extracted with special extractors after cooking so as to offer it, at the end of the cycle, completely wrapped in an appropriate hygienic napkin for taking on the part of the consumer.

Abstract: A microwave oven is combined with gas heating, particularly for cooking foods for groups. The oven includes a cooking chamber, one or more magnetrons for the generation of microwaves, and several hollow heating elements arranged internally or on the walls of this chamber. The oven may also be provided with a conduit for the introduction of steam from an external boiler, in which products of the combustion of inflammable gases pass through these heating elements (5), and their interiors are not in communication with the interior of the chamber. These heating elements consist of essentially vertical tubes that at least partially cross this cooking chamber. The upper ends (11) of the gas exhausts of these heating elements (5) are closed by a box element (12), which is hermetically sealed to microwaves against the upper surface of the top (9) and has at least one hole (14). A corresponding second tube (15) is attached to edges of the hole and defines a microwave trap.