Abstract: An apparatus for treating food under isostatic high pressure applied by a liquid pressure medium which comprises a high-pressure vessel forming therein a treating chamber in which food is placed, a pressure medium tank adjacent to said high-pressure vessel, pipes to deliver a pressure medium from said pressure medium tank to said treating chamber, and a cooling device to hold therein the high-pressure vessel and the pressure medium tank and to cool the high-pressure vessel and the pressure medium tank simultaneously.

Abstract: Disclosed is a novel method of treating nuts with a compressed carbon dioxide gas so as to make them oxidation-resistant. For carrying out the method, a device is used, which can contain a compressed carbon dioxide gas and which is equipped with (i) (a) door(s) or (a) gate(s) to put nuts into and take them out of itself, (ii) (a) heater(s) to heat nuts in itself, (iii) (a) chiller(s) to chill nuts in itself, and (iv) (a) valve(s) to introduce a carbon dioxide gas into itself and release the gas out of itself. Nuts as treated by the novel method with the illustrated device are to be satisfactorily oxidation-resistant when they are stored.

Abstract: An apparatus for heating food articles including a chamber containing a plurality of vertically, spaced-apart supports, each having a hollow interior which is interconnected by a single conduit. A thermostatically controlled steam generator is connected to the single conduit serving to both transmit steam to the supports and return condensate water back to the steam generator to thereby heat the food articles.

Abstract: A self-contained cooker and grill having quadrilateral doors with a separate cooking grate attached to each door. Closure of all doors provide a conventional barbecue type cooker or smoker with a full sized grate and a common area for support of solid fuels. The multiple door cooker allows the operator to vary cooking times and heating of four different cooking surfaces. Each door can be opened independently allowing the operator to access the immediate cooking surface without disrupting the remaining cooking surfaces. An upper grate is provided in a fixed, movable, or rotational arangement for adaptation to various cooking requirement.

Abstract: A multifunctional water boiling and steaming device wherein the steam produced when boiling the water in a heating room is guided by a resisting tube into a steaming chamber to heat the food contained therein and wherein the boiled water flows through a cooling tube and is cooled therein into warm water, the cooling tube being disposed in the steaming chamber to conduct the heat to the steaming chamber to warm the same, whereby the heat of the steam and the boiled water can be recovered and utilized.

Abstract: A continuous pressurizing apparatus for liquid comprises a plurality of cylinders arranged in parallel and having liquid chambers, of which maximum effective volumes are slightly different from each other, each of the cylinders being provided with a rod and a pair of pistons which are provided at opposite ends of the rod and are slidably fitted into the cylinder to form the liquid chamber; an inlet passage connected to an inlet/outlet path which is in communication with one of the liquid chambers of each cylinder; and outlet passage connected to the inlet/outlet path which is in communication with the other liquid chamber of each cylinder; selector valves disposed at each of the inlet passage and the outlet passage, which are formed on both sides of the connecting portion of the inlet/outlet path, the rods in the cylinders being operated in accordance with procedure of selection by the selector valves such that the pressure of the liquid is increased by sequentially transferring supplied liquid through the in

Abstract: A recirculating fumigation system for facilities that store agricultural products employs a blower which is chemically inert to the gaseous fumigant, driven by a variable speed pneumatic motor which provides the system with adjustable capacity over a range of recirculation blower speeds and the capability of high speed operation for degasation. In ship holds the system may be mounted in the manway of the hatch of the cargo hold. The system is entirely nonelectrical and isolated from the gaseous fumigant as the pneumatic motor is driven by a separate air supply.

Abstract: A live storage facility provides for the storage of large containers of product in a gas-tight enclosure containing an atmosphere precisely controlled to a preselected gas composition. Containers are introduced into the enclosure through a tunnel and removed through another tunnel, without significantly altering the gas atmosphere or temperature within the enclosure. An externally controlled crane moves and stacks the containers within the enclosure. The storage facility is preferably formed as a hemispherical dome with continuous walls that are impermeable to the gas. In one form, the product is agricultural produce, and there is additionally provided a cooling capability so that the product is stored at reduced temperature.

Abstract: The present invention is directed to an apparatus to store matter out of contact with gas. A container for storage of matter is combined with a vacuum pump for extracting gas from the container. The vacuum pump has an inlet tube in which is arranged a sealing means for locking the inlet tube and thereby preventing re-entry of gas into the container after the gas has been exhausted by the vacuum pump therefrom, and during storage. The lockable sealing means may be arranged on the inlet valve of the vacuum pump, or it may be internally located in a probe serving as the inlet tube of the vacuum pump and inserted through the container's gas tight sealing means, such as the interlocking strip closure of a food storage bag. In both instances the locking means is operated by external force.

Abstract: Smoke generating apparatus has a heater provided in a housing defining a heating chamber, and a slide member movable to and fro for displacing briquettes in a stepped motion onto the heater in succession from the bottom of the stack of such briquettes, so that each briquette is consumed progressively in successive portions at successive time intervals. The slide member is displaced by a mechamism including a pawl and ratchet mechanism which is adjustable to vary the rate of advance of the briquettes to the heater.

Abstract: An apparatus and method for processing a food product. A series of processing cabinets are each provided with an inlet and an outlet in one of the cabinet side walls adjacent an end wall. The product is carried by a series of individual product carriers, which are capable of turning relative to the rail. The carriers pass through the cabinet inlets, and are turned relative to the rail thereafter so as to pass through the cabinets in a closely packed arrangement. As the carriers approach the opposite end wall of the cabinet, the carriers are again turned so as to exit the cabinet in a direction perpendicular to the longitudinal axis of the cabinet.

Abstract: A process for treating animal flesh to remove color and odor. The flesh is mixed with water, then the mixture of flesh and water is placed in contact with ozone for a length of time to remove color and odor from the flesh.

Abstract: In a device for pumping meat-containing products, such as pieces of meat, meat paste and meat pulp (dough), it is aimed at avoiding problems of the meat forming bridges in a feed space, of meat remaining in the device during a too long time, of too much churning up of the meat and to provide a simple device adapted to discharge at will a continuous meat discharge flow under constant pressure or at a constant flow rate. Thereto, there is a feed space with means for feeding the meat under pressure to one of a number of cylinders with reciprocating pistons or the like, acting in parallel, with a controlled valve in the delivery line between each piston and a common discharge duct. Several feed means are proposed, depending on the application of the devices for pieces of meat on the one hand or for paste or pulp.

Abstract: A carrier for a partially baked dough product having a bottom crust and a moist topping including a vented container for the partially baked dough product and a heater being adapted to initially heat the bottom of the partially baked dough product to a temperature greater than 250.degree. F. to finish baking the crust of the dough product, and to maintain the temperature of the crust greater than the temparature of the moist topping. The vented container is formed to exhaust moist air from the interior of the container while maintaining the temperature of air adjacent the moist topping on the dough product above the dewpoint of air in the container to prevent condensation of moisture and to draw air from outside the container to expel moisture from adjacent the bottom crust.

Abstract: A single-unit, ready-to-use device for flavoring food by smoking on a barbecue grill using gas or other fuels. This invention is a small, convenient cartridge containing small pieces of one of the aromatic woods, such as Hickory or Mesquite, etc., or any combination thereof. The package can contain draft vent perforations to allow enough air to flow in to promote charring without allowing ignition, and smoke to flow directably out. In use, the package is placed directly on the gas-heated lava rocks, burning charcoal, or other fuel. The wood chips within the package quickly begin to char and emit smoke, thus flavoring the food placed within the gas grill enclosure. When the process is complete, the cooled package can be easily disposed of along with the other household refuse, or it can be saved for recycling. Multiple cartridges can be made available in multi-cartridge carriers and more than one cartridge can be used simultaneously or sequentially.

Abstract: A tunnel for cooling, heating, or drying products of the foodstuffs and especially confectionery industries. The tunnel has a base, especially one comprising several adjacent segments (4), a series of self-supporting hoods (5) that have a cross-section in the form of an inverted U and are made of rigid expanded plastic, tracks (9) between the edges of the base (2) and the walls (7) of the hoods to create a seal, and a belt (21) to convey the products (22) longitudinally through the interior (10) of the tunnel. Take-apart hinges (13 or 26) are positioned between the edges of the base and the walls of the hoods on each side of the tunnel.

Abstract: A steam processor capable of operating in a convection or a pressure mode. The processor includes at least one insulated cooking chamber having an access door for gaining access to the interior, a steam inlet for introducing steam into the chamber and a steam outlet for discharging excess steam and condensate. A drain manifold connects the steam outlet to an ambient drain and includes a fluid pressure operated pinch valve for terminating communication of the steam outlet with the drain in order to place the cooking chamber in a pressure mode. A latch mechanism maintains closure of the access door as long as the cooking chamber is under pressure and includes a solenoid operated locking bar which blocks movement in a door opening latch member. A pressure responsive actuator monitors pressure in the cooking chamber and maintains the locking bar in its blocking position as long as the pressure in the cooking chamber is above a determined level, even if power is interrupted to the steam processor.

Abstract: A storage receptacle provided with a receptacle body opened on its upper side, a covering member for covering the opening portion of the receptacle body and a permeable film member having a permeability to gases and a moisture permeability from 1500 to 3500 g/m.sup.2 .multidot.24 hr and formed at least on a portion of the receptacle body or covering member.

Abstract: This invention is directed to a flame switchable gas burning device, adapted to be mounted or attached within the oven cavity of a gas stove, which provides an improved gas stove having control of the flame switching air and the convection cooking air. Such control is achieved by providing a shunt air path which may have one or more controlled dampers and a blower with variable and controllable speed. In another embodiment the combustion gases and the cooking air are kept separate by incorporation of a counterflow heat exchanger making the device indirect fired. In the indirect fired embodiment steam may be controllably introduced into the oven cavity to further speed the baking/cooking time. The improved gas oven can, within the one oven cavity, operate in the broil, bake, steam cook, and self-clean mode without the need for multiple burners or multiple oven cavities and without the need for manually operated baffles or dampers.

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

Abstract: A continuous digesting apparatus for digesting a high viscous material such as a raw material for bean curd (for example, a Japanese food "tofu") or various kinds of soups. According to the digesting apparatus of the present invention, the digesting chamber is divided into a plurality of compartments by a plurality of partition plates each having a notch and therefore the raw material in each compartment can be sufficiently mixed and uniformly digested by the injected steam and the following raw material fed from the upstream compartment through the notch of the partition plate. This makes it possible the raw material to be uniformly heated and mixed. In addition, the partition plates can prevent the formation of bubbles of active ingredients such as protein included in the raw material and the discharge of the active ingredient from the discharging pipe.

Abstract: A smoking unit for a gas grill, which smoking unit is characterized by a housing shaped to fit inside the gas grill, a bottom provided in the housing for receiving a quantity of smoke-generating wood chips and a perforated smoke tray located above the bottom panel for containing a water or flavor-enhancing liquid and channeling smoke to a grill or grate which supports meat or other food to be smoked. An access opening is located in the front of the housing adjacent to the gas grill lid to facilitate access to the smoked food when the lid is raised. In a first preferred embodiment of the invention the smoking unit is constructed as a separate unit for removable insertion in an existing gas grill and in a second preferred embodiment, the smoking unit is shaped integrally with or is permanently mounted in the gas grill.

Abstract: The invention concerns a device for maintaining in optimum hygienic condition the food mixture in the storage compartment and/or the delivery area of an espresso ice-cream or whipped cream delivering machine. The storage compartment and/or the delivery area are treated by UV light or with ozone, preferably acting in an area closed by a door which acts on the light or the supply of ozone.

Abstract: A machine for the production of puffed cereals comprising at least one pair of rotating drums which are mounted on a platform tippable about a transverse axis at one end. The drums have hinged sealing doors carried on respective plates pivoted on projections and closable automatically by fluid pressure actuators. The doors can be latched in the closed position by a latch mechanism acting on the associated plate and comprising a latch element one end of which is displaceable by a bracket carried on a fluid pressure actuator.

Abstract: The steamer comprises a first heating chamber (5) intended to generate wet steam from supplied water, and a second heating chamber (6) arranged between the first heating chamber (5) and the cooking chamber (2) and used for heating the wet steam coming from the first heating chamber (5). The temperature of the steam introduced in the cooking chamber (2) by means of the distribution means (4) is regulated by control device (9). In the steamer, the temperature of the steam supplied to the cooking chamber (2) may be continuously varied while reducing to a minimum the negative influence of limestone.

Abstract: A gas steam oven is provided including the assembly of elements of direct heating and convection gas oven, and further includes a steam generator, an auxiliary heat source maintaining the burner at a temperature greater than the steam condensation temperature in the enclosure; a permanent flow of air in the air-gas mixture intake duct making it possible to re-ignite the burner after a period of combustion interruption.

Abstract: The present invention relates to the treatment of potato tubers so as to reduce bacterial and other diseases therein and improve the keeping properties thereof.The invention relates to a method comprising the steps of size-grading G potato tubers (55) and then bringing substantially soil-free size-graded tubers (55) to a thermal treatment zone T in which they are immersed in a fluid (10) at a temperature of from 45.degree. to 85.degree. C., for a period of time sufficient to kill at least some microorganisms without significantly damaging the tubers. According to the invention the tubers (55) are then passed substantially directly, through a drying zone D, in which they are surrounded by a hot air flow (68) having a temperature of from 40 to 75 degrees C., to dry their outer surfaces following which they are brought to a cooling zone P.

Abstract: A compact pizza storage and bake unit which takes up a maximum of twenty inches wide on a counter space, eighteen inches deep, and thirty-one inches high. This unit carries in its lower portion at least ten refrigerated or frozen pizza crusts and ingredients for the pizza including sauce, cheese packets adequately proportioned for the amount required, and garnishing such as pepperoni, onions, mushrooms, capers and the like. The oven is the top half and separated entirely from the bottom half refrigeration area by dead air space and the compressor area. A blower is provided adjacent the compressor to accomplish the twofold purpose of evacuating the dead air space between the oven and refrigerator to prevent undesirable transfer of heat to the refrigerator, and at the same time to accelerate the cooling through the condenser refrigeration coils mounted in the rear portion of the unit. The sidewalls of the frame are lowered adjacent the dead air space with the blower directly covering one.

Abstract: A rotary pickles making device comprises a base body including spaced drive and guide rollers rotatably mounted in the body, and a drum-shaped pickling casing for containing therein pickling stuffs. The casing is placed on the drive and guide rollers to be rotated thereby. The pickling casing is provided with an opening closed by a detachable cap for introducing and ejecting the pickling stuffs. A chamber is defined between the cap and an apertured sheet extending across the opening for adjusting the gas and liquid content of the pickling stuffs during a pickling operation.

Abstract: The open end of a cylindrical or dome shaped cover closed at the other end fits snugly within the raised outer rim of a flat base formed of a heat transmitting material such as metal. A holder structure, preferably of lightweight metal supportable on the base to be enclosed within the cover, has one or more lightweight plates that are the approximate size and shape of a standard tortilla disposed in a roughly horizontal attitude one above the other. The base beneath the plates has concentric shallow liquid retaining areas to hold small amounts of water that can be heated and turned to steam to warm the tortillas and keep them pliant. Heat insulating handles on the cover and base permit the entire assembly to be placed over the heating element on a stove.

Abstract: An apparatus is described which is adapted to simultaneously heat and display a plurality of food products each on a stick, such as corn dogs. The apparatus includes a cabinet with side wall means that are at least partially transparent so as to allow operators and customers to readily see within the cabinet. The apparatus also includes a shaft which is rotatably mounted within the cabinet. Associated with the shaft means is a plurality of stick retaining means which serve to releasably retain the sticks of the food products on the shaft. Rotating means are provided for rotating the shaft within the cabinet. The apparatus further includes heating means for maintaining the food products at the serving temperature desired.

Abstract: A smoke producing device for use in a barbecue or the like is disclosed comprising a smoke producing material, such as wood chips, enclosed in a noncombustible perforated container. The perforations are kept covered by a perforation cover until use so as to prevent leakage of the smoke producing materials from the container and to prevent the loss of moisture and volatile aromatic oils from the smoke producing material. This cover is preferably constructed of a combustible material so that when heated in a barbecue, it will ignite and burn off to expose the perforations, through which the smoke can then escape to flavor the food.

Abstract: A chlorine generator for preserving fruits and vegetables includes a first layer of paper, a second layer of paper and a third layer of paper. The first and second layers of paper are made of a laja type paper having a weight of about 30 to 70 gr/m.sup.2. One surface of the first layer is coated with a plastic permeable film having a weight of about 5 to 25 gr/m.sup.2. Both surfaces of the second layer are coated with a plastic permeable film having a weight of about 5 to 25 gr/m.sup.2. The third layer is made of a kraft type paper weight about 40 to 80 gr/m.sup.2. The three layers are joined together by a thermal seal. Pockets are defined by the layers and the seals. Calcium hypochlorite is placed in the pockets. The kraft paper layer can be impregnated with a mixture including about 1 part calcium hypochlorite anhydrous, about 4 parts calcium sulphate, about 8 parts toluene and about 2 parts acrylic lacquer.

Abstract: A meat emulsification apparatus and method are provided which allow for in-line emulsification of meat materials without an intermediate conveyor belt or stuffing pump between an emulsifier and casing means and which prevent contact between ambient air and meat materials and products. The preferred apparatus includes a piston-type meat pump for supplying and deaerating meat material; an emulsifier for emulsifying the meat material to produce a meat emulsion; product casing equipment; an imperforate conduit directly operably coupling the emulsifier with the casing equipment while preventing ambient-air contact with the emulsion; and an accumulator operably coupled with the emulsifier and the casing equipment for accumulating and discharging emulsion. In addition, water is advantageously injected into the deaerated meat conduit upstream of the emulsifier.

Abstract: In a ship having a hull, a loading hatch, and a cargo hold which has a bottom and may contain a bulk material and a preparation that releases a pesticide, a device for disinfecting the bulk material comprising line sections of a total link which may be adjusted to the height of the cargo hold and a mechanism for detachably mounting the line sections to the ship. The line sections are joined together and have a first end portion disposed at the bottom of the cargo hold and a second end portion disposed in the vicinity of the loading hatch. The first end portion of the joined line sections have a plurality of gas openings and the second end portion of the joined line sections is connected to a centrifugal fan so that the pesticide-enriched air may be circulated through the bulk material.

Abstract: Control means and method for controlling the characteristics of the operation of a food processing device by selective adjustment of temperature and vapor pressure including a chamber to hold food in process, a reservoir to hold water to be evaporated to the air in the chamber where a first heater is located in the reservoir to selectively provide heat of vaporization to the water to be evaporated, and second heater is supplied to heat air supplied to the chamber to increase the temperature of the air to a second temperature where the control means are provided to regulate time periods for which energy is supplied to the first and second heaters to control the humidity and temperature in the chamber.

Abstract: An apparatus for cooking foods which is a combination of an outdoor grill and an optional smoker attachment. The grill itself is of a type having a container with an open top, a closed bottom, front and rear sidewalls for holding heat-retaining lava rock. A hinged lid which is removable is attached to the grill for retaining heat within the container. A removable grate is selectively disposed inside of the container above the lava rock when the device is to be used as a grill for holding foods directly up above the lava rock and such grate is removable when the device is to be used for smoking foods. When the apparatus is to be used as a smoker, a metal cabinet having a rear wall, a pair of sidewalls connected to the rear wall, a removable front wall and a top wall is placed upon the container and has an open bottom so that the heat from the lava rock will be trapped within such metal cabinet.

Abstract: A utility game bag system including a game bag that can be a single layer or constructed in multiple layers to expose, alternatively, sun reflective or sun absorbing surfaces, and may include a vent therewith, and hanger system therefore for suspending the game bag from a tree, or the like, and for supporting an animal carcass, or a rack holding sections of an animal carcass therein, the system including a blower arranged to pass an air flow that may be water saturated or have smoke entrained therein into the game bag. The blower including a filter mat and housing and an arrangement to pass, as required, a flow of water thereto, wetting the filter mat wherethrough the blower pulls an air flow, with, alternatively, the blower inlet arranged for connection to a smoke generator.

Abstract: Disclosed is a method and apparatus for optimizing the rising of bread dough, in home bread baking. The apparatus includes a bread board which is preferably foldable and which is electrically heated to a temperature between 78.degree. and 85.degree. whereby dough kneaded thereon is simultaneously heated. After initial kneading, the dough is flattened on the board and allowed to rise in the flattened condition while a hood for the board retains heat and moisture. The bread board is preferably provided with a removable cloth cover to keep the board clean and to aid kneading, and the board may have a projecting member which engages a table top edge, to prevent lateral motion during kneading. The periphery of the flattened dough mass is confined during rising and provision is made to alert the baker when the flattened dough mass has risen to twice its initial volume.

Abstract: Nonpressurized steam cooking is effected utilizing an instantaneous steam generator which intermittently feeds steam to a container for the foodstuff in an enclosure. The space between the enclosure and the container is heated by heating means independently of the steam boiler so that the walls of the container are at a temperature above 100.degree. C. so that steam condenses substantially exclusively on the food rather than on the container walls and steam wastage is minimized.

Abstract: The invention involves the generation of dry hot steam to be drawn into an oven cooking cavity where the steam is allowed to contact dough pieces on a baking plate in order to bake French bread with a glossy appearance and a hard crust, for example. In one embodiment, the cooking cavity is partitioned in the top thereof to form a steam generating chamber which receives therein a supply of water to convert it into hot steam with the heat from an upper gas burner located beneath the chamber. The upper gas burner and a lower gas burner located beneath the baking plate may be of forced combustion type and a perforated burner tube has provided along the length thereof a flame transmitting member which is divided into a plurality of segments mounted with a proper gap between two adjacent ones thereof to accommodate the thermal expansion of the segmented flame transmitting member and the tube per se.

Abstract: A dehydrating and water-retaining sheet comprising a water-absorbing agent, a wetting agent having a water-absorbing property, and a water-permeable membrane, in which the water-absorbing agent and the wetting agent are at least partially wrapped together in the water-permeable membrane.

Abstract: A baker's dough proofing and raising unit includes a vessel having a vacuum siphon and water-addition mechanism for respectively extracting residual water and adding new water. A temperature and humidity adjusting cabinet is connected by flow conduits to and from the air space above the dough being proofed. A manual setting mechanism sets the desired temperature and humidity of the circulating water vapor. Audible and visual alarm mechanisms alert operators to predetermined variations of the temperature and humidity of the circulating water vapor. A preset timer controls the cleaning of the vessel by siphoning water from it and refilling it.

Abstract: A steam peeling or cooking apparatus for produce, such as potatoes, carrots, celeriac, red beets, Swedish turnips, apples, and the like, comprising a substantially cylindrical peeling vessel basically stationary in operation, said vessel including supply and discharge conduits for medium, in particular steam, and having closable supply and discharge openings. Said vessel is divided into two compartments by a grid-like screen arranged substantially at right angles to the axis of the peeling vessel. The compartment not being in direct contact with the produce supply opening forms a condensate chamber and includes a closable discharge opening, said apparatus further including means for agitating the produce during operation.

Abstract: An apparatus for preserving perishables fresh and long storage of corrosive material by filling the container with an inert gas and sealing the gas therein.

Abstract: An improved steam heating apparatus is provided for top heating of food items such as pastries, rolls, sandwiches or the like to render them appetizing in appearance and taste, and, in particular, for melting garnishes or toppings such as cheese on food items and simultaneously heating the food item prior to serving. The top-firing steamer comprises a generally flat, heated, steam-generating platen which defines a steam-generating chamber; a food steaming chamber located under the platen; and a plurality of raised perimeter apertures extending perpendicularly through the platen to allow steam to effuse downwardly from the steam-generating chamber into the food steaming chamber below, while preventing unvaporized water collected on the heated platen from draining into the food steaming chamber.

Abstract: An oven in a cooking machine has a pair of spaced parallel endless conveyor chains mounted therein and driven by a motor. Pivotally supported baskets for holding food are connected normal to the conveyor chains. Electrical heating elements disposed between and above the baskets are supported in the oven for cooking the food products. Guide rails maintain the baskets horizontally disposed as the baskets move adjacent to the heating elements. A sauce tank disposed in one end of the oven receives the baskets containing the food products. Each of the baskets is immersed in the sauce once during each cycle of operation. During the cooking process, a spray of water or a water base fluid is discharged from nozzles disposed in the cooking machine for increasing the humidity to obtain optimum cooking conditions. Maximum discharge of the water also is used to control grease fires.

Abstract: A storage system for large quantities of flowable, granular materials, such as grain. The material is covered by flexible cover sections which are spread out on an impervious support surface and thereafter laced together to define a cover having a centrally located opening. The cover is grasped in the region of the central opening and lifted to a predetermined fill height; the perimeter of the cover being free to pull inwardly as necessary accommodating the lifting. Thereafter, the granular product is introduced into the opening until it reaches the predetermined fill height and defines a pile extending downwardly toward the support surface along a natural angle of repose. As the pile grows, it raises the cover while sweeping it upward away from the center of the pile. By this means the entire finished pile is conformably covered by the cover.

Abstract: A process for heating fluids to a relatively high temperature, such as sterilization temperature, in which the fluid, such as a liquid, is heated by direct contact with steam while it is in the form of a very thin, free-falling film or a continuous falling stream so that heating of the fluid is accomplished without the fluid coming into contact with any surface and particularly metal surfaces which are hotter than the fluid product being heated and with minimum agitation and turbulence of the fluid product. This procedure enables maximum and uniform heat penetration in a minimum time interval with the film or stream being maintained as thin as possible and unbroken by introducing steam at a relatively low velocity in a large volume vessel.

Abstract: A combined cooker/smoker unit includes a partition dividing an open-topped container into a smoker compartment and a fuel compartment so that food can be smoked and cooked in the same unit without exposing that food directly to an open flame. The unit includes heat and mass transfer controls and an overall control for controlling the amount of heat and smoke to which the food is exposed and for automatically monitoring the conditions in the unit so that food can be repeatably and reliably cooked and smoked in an unattended manner. Alarms can also by included.