Abstract: A bread maker including a main body forming an oven compartment; upper and lower kneading drums spaced from each other in upper and lower parts inside the oven compartment to hold opposite ends of a mixing bag, respectively, and to wind opposite ends of the mixing bag is provided. Further, a pair of tray members is disposed between the upper and lower kneading drums facing each other to form a slit to pass the mixing bag therethrough. The bread maker also includes tray holder members to be combined with opposite ends of a pair of tray members; a pair of guides mounted on inner sidewalls of the oven compartment facing each other to slidably guide the tray holder members by being slidingly combined with the tray holder members; and a shock absorber between the tray holder member and the guide. Accordingly, the shock absorber between the guide and the tray holder member prevents the tray holder member from minute movement while placed in the guide.

Abstract: A baking oven for preparing dough pieces comprises a supply section with an inlet for the supply of dough pieces; a baking chamber and a discharge section with an outlet for the discharge of baked dough pieces. A recirculating-air arrangement comprises a source producing a flow of recirculating air, a recirculating-air heating device and a recirculating-air guiding conduit which is sectionally formed by the baking chamber. A conveyor assembly delivers dough pieces from the inlet to the outlet. To this end, the conveyor assembly comprises a plurality of continuous conveyor belts which pass along deflection pulleys and are disposed one in relation to the other in the baking chamber for transfer by gravity of the dough pieces from one to another of two adjacent continuous conveyor belts. The result is a baking oven in which, during baking, the dough pieces can be moved and spread as uniformly as possible.

Abstract: To provide a method of manufacturing waved noodles, which saves labor of controlling weight of noodle lines at the time of cutting the noodle lines and restrains apparatus cost. A continuous noodle strip 26 with predetermined thickness formed by a noodle machine 2 is cut into a noodle strip 28 with a length for one meal by a cutter 20. The noodle strip for one meal is slit into the noodle lines by a slitter 22. Then, a waving box continuously arranged at a lower portion of the slitter waves the noodle lines for one meal. Waved noodle lines 30 for one meal are conveyed one by one by a conveyer 32 and dropped from the front end of the conveyer toward a shooter 34. The noodle lines 30 dropped from the front end of the conveyer toward the shooter 34 hang downwardly at their front parts 30a to extend their waves and to loosen their sticking parts and fall pulling their rear parts 30b.

Abstract: A method for controlling a cooking process in the cooking chamber of a cooking device according to the point of condensation inside the cooking device includes introducing at least one cooking item and at least one accessory such as a gastronomic container, a plate, tin plate, a support, a suspended ladder, a kiln tray and/or kiln tray cart and/or at least one reference body into the cooking chamber; at least partially determining during the cooking process at least one climate parameter, especially one relating to temperature and moisture, in the cooking area, or on the cooking item, or on the accessory or on the reference body; determining the actual extent by which the point of condensation is exceeded or is not achieved on the cooking item, accessory and/or reference body; and adapting the climate parameter in the cooking chamber during the cooking process according to the extent by which the point of condensation is exceeded or not achieved such that the climate inside the cooking chamber, especially the

Abstract: A bread maker, having: a main body defining an oven compartment; a pair of kneading drums rotatably provided inside the oven compartment, spaced apart from each other, each kneading drum holding opposite ends of a mixing bag and being rotated; a pair of kneading members oppositely provided between the pair of kneading drums, spaced apart and defining a slit therebetween to allow the mixing bag to pass therethrough; and a slit adjusting part adjusting the pair kneading members to adjust the slit.

Abstract: The invention relates to a device for treating a fluid product (4) such as a dairy product, with heat (6), the product (8) being transported with steam through a product conduit for treating the product with heat coming from the steam, the product treated with heat being subsequently supplied to an expansion tank (10) for cooling the product.

Abstract: A sulphur dioxide generator (10) is disclosed which comprises two composite sheets (12, 14). First stage release of sulphur dioxide is from a coating (26) of the composite sheet (14). The coating (26) is between a paper sheet (22) and a weldable coating (24). The coating (26) incorporates a substance which, in the presence of moisture, generates sulphur dioxide. Second stage release is from sulphur dioxide generating powder which is in pockets (30). The composite sheet (12) comprises a paper layer (16) and a weldable layer (18). The layers (24, 18) are sealed together along a series of longitudinal and transverse lines to form the pockets (30).

Abstract: A heating cooker, capable of supplying steam into a cooking chamber thereof, includes a cabinet defined therein with a cooking chamber, and a steam generating unit for supplying steam into the cooking chamber. The steam generating unit includes a heating tank detachably mounted to the top of the cooking chamber inside the cooking chamber, and provided with steam outlet ports, a water tank detachably mounted to the cabinet over the cooking chamber, and connected to the heating tank via a guide passage to supply water into the heating tank, and a steam generating heater installed in the heating tank to heat water contained in the heating tank.

Abstract: A heating cooker which prevents leakage of water even when an inlet of the water feed pipe is placed in any direction, and in which a water feed tank is removably coupled to the water feed pipe in any direction. The heating cooker includes a steam generator to supply steam into a cooking cavity defined in the heating cooker, a water feed tank to supply water into the steam generator, a water feed pipe to supply the water from the water feed tank into the steam generator, with the water feed tank removably coupled to the water feed pipe, a first valve to control an outlet provided on the water feed tank to discharge the water from the water feed tank, and a second valve to control an inlet provided on the water feed pipe to draw the water discharged from the water feed tank into the water feed pipe.

Abstract: An assembly for generating a continuous stream of smoke for food processing such as barbecue cooking includes a reusable cartridge holder for holding upright a disposable smoke generating cartridge. The cartridge includes an outer covering enclosing a chamber. The covering includes a perforated top, a non-perforated upper portion designed to not burn during the process and a readily combustible lower portion. At the bottom of the chamber is a readily combustible tinder material that is easily set afire by the burning lower portion. The balance of the chamber is filled with wood pellets that smolder and emit desirable smoke when ignited by the tinder, the smoke passing upward through the perforated top. The convection currents produce a stream of smoke without the need for a fan. The pellets don't fall through the cartridge after the bottom portion burns away because they swell up and are held in place within the upper portion.

Abstract: An overheated steam oven which cleans an interior of a cooking cavity of the overheated steam oven using hot water and overheated steam, and executes a cooking operation using the overheated steam. The overheated steam oven includes a cabinet to define the cooking cavity therein, an overheated steam generator to supply overheated steam into the cooking cavity, and a cleaning unit to spray water from an interior of the overheated steam generator into the cooking cavity to clean the interior of the cooking cavity. A control method of the overheated steam oven includes spraying the water into the cooking cavity by use of the cleaning unit in response to a cleaning start signal, thus cleaning the interior of the cooking cavity, and supplying the overheated steam from the overheated steam generator into the cooking cavity after the cooking cavity is cleaned, thus drying the interior of the cooking cavity.

Abstract: An overheated steam oven including a cabinet to define a cooking cavity therein, and an overheated steam generator to supply overheated steam into the cooking cavity. The overheated steam generator includes a first vessel containing a predetermined amount of water therein, and a second vessel of which an upper portion is placed in the first vessel, so that an inlet provided at the upper portion of the second vessel communicates with an interior of the first vessel. The second vessel has an outlet provided at a lower portion of the second vessel and connected to the cooking cavity. The overheated steam generator further includes a first heater which is installed in the first vessel to be immersed in the water contained in the first vessel to generate steam, and a second heater which is installed in the second vessel to overheat the steam generated by the first heater.

Abstract: A rack oven having an oven interior, an access door, a baking chamber, a passive steam generator, and a heat exchanger. The heat exchanger includes a chamber containing burners, an undivided exhaust collection plenum positioned above the burner chamber, and a plurality of straight heat exchange tubes extending upwardly between and communicating with the burner chamber and the collection plenum. A blower circulates air within the oven interior among the heat exchange tubes, the steam generator and the baking chamber, and the steam generator produces steam using the circulating air heated by the heat exchange tubes.

Abstract: A convection cooking appliance includes an oven cavity in communication with an air channel assembly incorporating a catalyst. The catalyst includes multiple stages defined by first and second, spaced honeycomb structures. The first honeycomb structure is arranged to initially vaporize the carbon cooking byproducts which then directed to the second honeycomb structure wherein the vaporized byproducts are broken down into carbon dioxide and water prior to being expelled from the catalyst. Between the first and second honeycomb structures is a gap which functions to create a turbulence for the delivery of the vapor to the second honeycomb structure.

Abstract: A novel combination cooker and smoker and a novel method of efficiently cooking and smoking foodstuffs are disclosed. The combination cooker and smoker utilizes a novel forced air smoke recirculation path made efficient and compact with the use of single and double-acting dampers for airflow directional control. Efficiency over current cookers and smokers is also gained with a novel method of continuously delivering combustibles to a heat source using a vibrating fuel tray.

Abstract: A filter for absorbing ethylene gas and moisture and emitting carbon dioxide that can be removably coupled to a container. The container can have vent openings to allow air to circulate to prevent excess condensation, or the container can be any type of flexible, semirigid, or rigid produce container such as a plastic bag, a refrigerator or a typical plastic container. The contents of the filter are in vapor contact with the internal environment of the container such that it can absorb ethylene gas and moisture in the container and release carbon dioxide into the container to retard the ripening process of the produce stored in the container.

Abstract: A steaming oven having a collector plate disposed in an oven chamber. A collector plate is disposed above a boiling water reservoir in the oven chamber. The collector plate has drain tube inserted into an overfill tube disposed in the reservoir. Waste material from the steam and food droppings is conveyed from the oven chamber via the drain tube and the overfill tube.

Abstract: An adsorbent (2) is sandwiched by two films (4) from upper and lower directions; the two films (4) are bonded to upper and lower surfaces of the adsorbent (2). A skirt portion (4A) extending in a lateral direction of the adsorbent (2) is formed in an outer periphery of each of the films (4) and dispersing openings (8) are formed between the skirt portions (4A). Then, a freshness-keeping liquid impregnated in the adsorbent (2) is gradually dispersed outside from each side portion (2A) of the adsorbent (2) through the dispersing opening (8), whereby the adsorbent (2) in the freshness-keeping device (1) is prevented from contacting directly food and the freshness of the food can be kept stably in a long period of time.

Abstract: A cooking device includes a cooking chamber having at least one vapor opening through which the vapor from the cooking chamber, when in operation, conveyed by a conveyor, and at least one opening that can absorb external air, particularly with the aid of the conveyor. The invention also relates to a device that can be used to adjust the amount of external air and a vapor stream from the cooking chamber according to the external air.

Abstract: A baking oven comprises a charging section with an inlet for dough pieces to be loaded; a baking chamber; and a discharging section with an outlet for baked dough pieces to be unloaded. Provision is made for a circulating-air arrangement with a source that generates a flow of circulating air, a circulating-air heating device, and a circulating-air guiding channel, sections of which are formed by the baking chamber. An outer wall of the baking chamber is rotationally symmetrical about a vertical axis of rotation, expanding steadily upwards in particular in the shape of a funnel. A baking oven results, in which the dough pieces can be moved and distributed as regularly as possible during baking.

Abstract: The invention relates to a continuous method for pressure-conditioning material for food and/or semi-luxury consumables, wherein said material (12) is introduced through an entrance (4) into a hyperbarically pressurized conditioning chamber (2), where it is treated with a conditioning agent, and extracted again from said conditioning chamber (2) at an exit (8), wherein the material (12) is conveyed continuously from said entrance (4) to said exit (8) in a conditioning chamber (2) inclined obliquely upwards, by means of a mixing conveyor, in particular a conveying screw (3).

Abstract: A high volume multi-chamber barbecue and smoker apparatus is provided, including multiple smoker chambers and multiple heating chambers interconnected by a ventilation and exhaust system of pipes with manually operated valves for controlling air and smoke flow between multiple chambers as well as to the outside environment. The ventilation and exhaust system permits ventilation and drafting to the apparatus to be controlled so that a charcoal or wood fire can be more quickly and efficiently started, and then air ventilation and smoke selectively adjusted during cooking to control the amount of heat or smoke delivered to the food in various smoker and heating chambers of the multi-chamber apparatus.

Abstract: A steam cooker for cooking foodstuffs, especially shellfish such as shrimp, in a continuous cooking process in a pure saturated-steam environment at 100° C. and atmospheric pressure. The cooker comprises a cooking chamber covered by an enclosure movable between a raised position admitting access to the cooking chamber and a lowered cooking position. A conveyor transports shrimp from a feed tank, through an entrance opening, and into an upper cooking region of the cooking chamber where the shrimp are cooked. The conveyor deposits cooked shrimp into a discharge race through an exit for downstream processing. Hydrostatic seals formed at the entrance and exit and between the bottom rim of the enclosure and a water-filled trough bounding the cooking chamber prevent steam from escaping at those places.

Abstract: A live seafood storage apparatus having a tank for holding seafood, such as lobsters, and a substantially rectangular storage tank for a large quantity of bacteria-supporting bio-media. The storage tank is disposed beneath the lobster tank. Normally, water drains from the lobster tank into the storage tank, where it passes through a pre-filter and down through the large volume of bio-media. Water is moved from the storage tank back to the lobster tank by a pump. If a power failure occurs, substantially all of the water drains from the lobster tank by gravity into the storage tank. Closed access doors minimize evaporation, thus providing sufficient moisture within the lobster tank for lobsters to survive for an extended period of time.

Abstract: A bag or other flexible container for the disposal of food wastes and scraps contains inside an absorbent material on which is deposited an odor-neutralizing composition. Solid and liquid food wastes are placed inside the bag, which is then sealed and placed in a home trash receptacle.

Abstract: A control system for maintaining the temperature and humidity for a wine storage area within a predetermined range and at low operating cost includes a conduit field buried in a sand layer at a depth where the temperature normally ranges from 55 to 57 degrees F. An air intake is preferably disposed on a north side of a new or existing structure and draws outside ambient air into the conduit field when an exhaust fan is on and a partial vacuum is created in the wine storage area. The temperature and humidity of the ambient air are altered, as desired, during its passage through the conduit field until it is discharged in the wine storage area as a conditioned air. A pair of thermostats each individually control operation of the exhaust fan so as to maintain temperature below a first maximum setting and above a second minimum setting.

Abstract: The present invention relates generally to apparatus (1) for distributing fluid within an autoclave (2). The invention is suitable for use in applications in which the autoclave (2) is used to cook or sterilise food or beverages.

Abstract: A food service cart assembly having improved panel structures and an improved divider and tray arrangement to increase the thermal insulation efficiency of the assembly. Several different panel structures are disclosed, to reduce thermal transfer between the inside and outside surfaces, and between the inside surfaces in the separate heated and refrigerated compartments of the cart. The divider and food trays reduce airflow and thermal transfer between the heated and refrigerated compartment.

Abstract: The invention relates to a method for processing fresh meat and fish. The fresh meat is stored during a set time in an airtight chamber (1) to be locked after oxygen has been supplied therein, in an atmosphere comprised mainly of oxygen, under a pressure higher than the atmospheric pressure. During the oxygen supply process (12), the temperature is selected at such a level and the supply set/controlled at so low a speed that the fresh meat cannot freeze. During storage, the pressure is so high and the storage duration so long that the fresh meat is entirely impregnated with oxygen. Furthermore, the oxygen exhaust is set/controlled at sufficiently low a speed to prevent fresh meat from freezing and enable the oxygen with which the processed fresh meat is impregnated to be removed with no blistering.

Abstract: A smoke generator has an air pump with control valve to supply a continuous controllable air supply to a smoking fuel on a grid in a fire box. Smoke is directed to the food processor from a smoke output within the fire box and above the grid. A chimney extends from the top of the fire box. It is filled with fuel. This fuel is fuel is not in the air stream, so it does not burn. As fuel on the grid is consumed, fuel from the chimney drops onto the grid. This provides a continuous feed of fresh so that the device can generate a uniform controllable stream of smoke over a long period of time unattended. A disposable fuel cartridge is also provided for ease of use.

Abstract: Said machine is intended for the food industry for the sterilization of products (88) by applying high pressures at 4,000 bars. The machine includes a chamber (1) which adopts a horizontal position and has input/output mouths (5) on both ends. The plugs (6) for closing said chamber (1) are placed on a fixed yoke (4) in relation to which the chamber (81) can move transversally in the opening position so that the chamber can be inserted in the transport line (7) of the products (8) to be processed in such a way that the loading of a batch of products to be processed and the unloading of products already processed take place simultaneously once the chamber (1) has been inserted into said line (7). Transversal displacement of the chamber (1) into the yoke (4) makes it possible to close and pressurize the chamber.

Abstract: In a production method for processed soybean food products that includes a grinding step (A) in which raw soybeans are ground to obtain a soybean slurry and a heating step (B) in which the obtained soybean slurry is heated and thermally denatured, a deaeration step (C) for removing air bubbles mixed in with the soybean slurry is performed partway through the heating step (B). These steps can be effectively performed using a soybean slurry thermal deaeration device 1 provided with a first heating apparatus 10 for raising the temperature of the soybean slurry to a predetermined intermediate temperature; a deaeration apparatus 20 and a second heating apparatus 30 for completing the thermal denaturation by further heating the soybean slurry once it has been deaerated in the deaeration apparatus 20.

Abstract: Device for subjecting dough pieces to more than one dough treatment. The device has a number of dough treatment rooms placed above one another. From a supply side dough pieces are supplied to the device, and from a discharge side dough pieces that have been subjected to all dough treatments are discharged from the device. A first leverage apparatus is placed at the supply side and a second leverage apparatus is placed at the discharge side. Each dough treatment room is provided with an introduction opening for introducing dough pieces in the dough treatment room and with a take-out opening for taking dough pieces out of it. A conveyor conveys the dough pieces from the introduction opening to the take-out opening. The introduction opening and the take-out opening of each of the dough treatment rooms are placed near the respective supply side and the respective discharge side of the device.

Abstract: In a cocoshell filtered cold smoke apparatus, a heating stove receives a smoke generating material made of coconut shell. A cooling chamber internally provided with multiple filter layers communicates with the heating stove. A liquid cooling unit is respectively connected to a first liquid pipe and a second liquid pipe. An end of the first liquid pipe is connected through first filter cartridges to the liquid cooling unit, and another end of it provided with nozzles is positioned at an upper portion inside the cooling chamber. A gas compressor unit is connected to the cooling chamber to compress the gas and store it in a gas bottle. A meat smoking part includes a smoking chamber inside which are received multiple pieces of meat, placed on a supporting frame, to be smoked. A carriage is further provided to facilitate the displacement of the supporting frame.

Abstract: A novel finger vacuum apparatus comprises a syringe and a sealable food container. One best mode combines a syringe, a food container having a hole-like opening, and a fluid exchange connecter. The pulling of the plunge in a syringe directly makes a vacuum. Hypodermic injection adapter and flexible flap can be used to open and close a hole-like opening on a food container. This vacuum is useful for nursing mother, lightweight traveling, lunch box, energy saving, e.g., vacuum cooking under 100° C. after energy supply has been stopped, green house storage against aerobic bacteria, pressured aroma development, and for school as a education tool.

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: A cutting board has a cutting surface with a cut away section at one edge and support members which elevate the cutting surface from a working surface. The cutting surface is elevated so that an open space exists under the cut away section which is large enough to place a plate, container or a cooking device. The open space also allows a person to easily place a hand under the cutting surface to lift the cutting board and transfer food items to a container or cooking device. The cut away section has a curvature which is similar to the outer diameter of the plate, container or cooking device. Food items are cut on the cutting board and pushed over the curved edge onto the plate, container or cooking device.

Abstract: A pasteurizer (1) comprising an endless circulating transport conveyor (3) guided around deflection rolls (7, 8) and used for transporting through the pasteurizer (1) the products (18) to be pasteurized, and having a feed conveyor (5) and/or a discharge conveyor (9) oriented essentially transversely to the conveying direction of the transport conveyor (3) and having a smaller width than the transport conveyor (3), feed conveyor (5) and/or discharge conveyor to and away from the respective end face of the transport conveyor (3), and a transfer surface (4, 19) for bridging a distance between the conveying surface(s) of the feed conveyor (5) and/or of the discharge conveyor (9) and the conveying surface of the transport conveyor (3). The feed conveyor (5) and/or the discharge conveyor (9) is arranged so close to the respective end face of the transport conveyor (3) that the lateral boundary (K) thereof, which face the transport conveyor (3), is arranged above the contour of the respective deflection roll (7, 8).

Abstract: A device and a method for continuous high-pressure treatment; the method, comprising the steps of increasing the pressure of raw materials (25) in a feed tank (9) by a pressurizing pump (1) so as to continuously feed the raw material to treatment containers (6) and (6a) and increasing the flow rate of the pressurizing pump (1) over that of a depressurizing pump (2) or continuously exhausting the raw material from the treatment containers (6) and (6a) through a pressure regulating flow path resistance (59) while depressurizing; the device, comprising pressure releasing bypass circuits (55) disposed in the flow path resistance (59) in parallel with each other, wherein the insides of the treatment containers (6) and (6a) are kept in a specified high-pressure state during the continuous processing.

Abstract: A the cooking apparatus for cooking food. The the cooking apparatus includes a body member comprising a perimeter wall. The perimeter wall defines an interior space of the body member. The interior space of the body member comprises an open end for permitting at least one heat source to be inserted into the interior space of the body member. A grill member is selectively coupled to the body member whereby the grill member is positioned over the interior space of the body member for supporting food to be cooked by the heat source positioned in the interior space. An oven assembly is selectively coupled to the body member. The oven assembly is positioned over the interior space of the body member for receiving food to be baked by the heat source positioned in the interior space of the body member.

Abstract: A freestanding cover for a food tray has a flange section and a support section extending downwardly from the flange section. The support section supports the cover independently of the tray, with the flange section positioned above the tray opening. The freestanding cover is inserted into a heated compartment in a food warming cabinet and is supported on a retaining mechanism positioned on the shelf of the food warming cabinet. The retaining mechanism, in the form of a wire rack, prevents the cover from moving forward or backward. With the cover retained by the wire rack, a tray containing previously cooked food portions may be inserted into and removed from a receiving space in the cover, leaving the cover inside of the compartment.

Abstract: Disclosed is a bottle cap for vacuum preservation, comprising a cap main body consisting of a cylindrical cap tube inserted in a vessel, and a holder part extended from an end, located at a vessel inlet, of the cap tube; a piston airtightly inserted in the cap main body and axially sliding along the cap main body to release air in the vessel; and a valve member positioned in an end, located in the vessel, of the cap main body. The holder part is bent in such a way that its bent part is parallel to the cap tube, and the valve member opens and closes an air hole for introducing and releasing air in the vessel according to movement of the piston. The bottle cap can avoid disadvantages of deterioration of contents in the vessel, inconvenience of separately storing a pump, and loss of the pump. Furthermore, the vessel is readily vacuumized using the bottle cap.

Abstract: An oven door hinge having an arm and a hinge assembly pivotally attached thereto. The hinge assembly has an elongated, channel-shaped housing that is configured to be removably and constrainingly received within a pocket of an oven door. The housing has two ends, with one end having a slotted, transverse end wall and the other end pivotally attached to the arm of the hinge at a first location. The hinge assembly also includes an elongated, channel-shaped link having two ends, with one end pivotally attached to the arm of the hinge at a second location, and the second end extending towards the transverse end wall of the housing. The link is configured to be retained within the channel of the housing so that it is able to shift positions with respect thereto as the hinge assembly is rotated.

Abstract: A container apparatus and method for handling fruit must (M). The apparatus (1) includes a rigid support structure (2) and, a flexible container (7) for holding a quantity of fruit must (M). The holding container (7) supported by the support structure (2) when holding the must (M). The holding container (7) has at least one opening (12) through which at least juice of the must (M), or wine, is removed. During fruit must (M) the holding container (7) is positioned in the support structure (2) and a quantity of fruit must (M) poured into the container (7). At least juice of the must (M), or wine, is removed through the opening (12). A flexible bag container (7) for use in the apparatus and method is also disclosed.

Abstract: A system for triggering an oxygen scavenging film includes the means for emitting UV-C light, means associated with said light defining a film path, means for feeding an oxygen scavenging film into the system to trigger the oxygen scavenging film, means for feeding the triggered film to packaging means. The film may comprise an oxidizable organic compound and a transition metal catalyst.

Abstract: Hitherto, a cooking apparatus and a preservative food preparing apparatus have been known and practically used exclusively for the purpose of cooking foods or preparing preservative foods. There has been an increasing demand for a cooking-and-preservative food preparing apparatus, and to meet this demand, a heating, cooking, and sterilizing apparatus according to the present invention is constructed as follows: a horizontal type of cylindrical heating-and-cooking oven (1) has numerous nozzles (7) provided therein. These nozzles (7) are connected to the outlet (37) of a heat exchange (25) positioned outside of the oven (1), and the bottom of the oven (1) is connected to the inlet (38) of the heat exchanger (25) via a return pipe (43), which is fixed to the bottom of the oven (1), thus forming a circulation line between the oven (1) and the heat exchanger (25). A circulation pump (40) is included in the circulation line.

Abstract: An improved baking pan kit which includes a baking pan for brownies having twenty square cups disposed in a matrix of five rows and four columns, and a cookie pan having preferably twelve circular cup configurations. Each of the pans in the kit is configured to have a predetermined heat depth and a convective heat transfer separation distance between respective cups to effect uniform heating of the respective cups containing a cookie and/or a brownie mixture for producing a specific product consistency or outcome. A multilevel storage compartment is used to house a plurality of pans for transport and deployment at various sites for use.

Abstract: A device for filtering the smoke produced by a cooker is provided. The cooker has a main body having an upper cover, and receives an inner pot. The main body has a rear holding part having a receiving room communicating with a vent aperture formed between the inner pot and the main body. The upper cover is pivoted to a support member formed on top of the holding part. The holding part has a rear opening. The filtering device includes a curved net fitted to the support member, thus allowing smoke to travel from the vent aperture into the receiving room. The filtering device further has a fan, a rear net, and a filter cotton. The fan is disposed in the receiving room, and faces the rear opening. The rear net is fixedly disposed in the rear opening. The filter cotton is disposed on an inner side of the rear net.

Abstract: A frameless food blancher has a steel tank of generally U-shaped, transverse cross sectional shape and also has an open top with opposite sides. The opposite sides each have an upper edge bent inwardly and downwardly to form an upwardly facing water trough. A rigidifying steel member co-extensive in length with the trough is welded to it, and is also welded to the outer side of the tank. The trough and member form a cross section shape of triangular-box-cross-section and act to rigidify the sides. The blancher has opposite ends and an end plate is fabricated from sheet steel and has a main portion welded to each of the opposite ends of the tank. These plates also each having a leg portion integral with the main portion for supporting the blancher. The end plates are formed by being cut by a CNC laser machine which simultaneously forms a series of holes extending through the end plate.

Abstract: The present invention refers to an apparatus for treating and preparing food having a cooking chamber in which the food is treated and cooked. The apparatus further includes a motor-driven ventilation fan which serves to circulate the cooking chamber atmosphere, and a gas burner which serves for combusting the gas-air mixture. The cooking chamber is heated by use of a heat exchange device which includes a heat exchange pipe assembly. The heat exchange device surrounds the ventilation fan. The heat exchange pipe assembly is characterized in that at least two pipe strands are provided which extend substantially around the ventilation wheel in a continuous bordering or loop of the ventilation wheel. The subject matter of the present invention is also a heat exchange device for an apparatus of this type.