Abstract: An apparatus for automatically making food products in piece form from dough-like substances without soiling vesels and utensils and which can be programed so that the apparatus will make the food product in the fresh prepared state at the desired time. The apparatus coprises a dough preparation station containing holding means adapted to be affixed to the opening of a flexible, sealable bag, which contains the necessary ingredients for the dough-like substance. The kneading means operates by passing the bag through slit openings above and below the dough preparation station and the slit openings are each defined by two rollers. One of the rollers in the upper pair of rollers is moveable relative to the other roller so as to allow gas to escape. The bag is moved up and down through the slit openings to knead the ingredients into a dough-like substance. The apparatus further comprises a heat treatment station containing heating means whereby the kneaded dough-like substance is baked.

Abstract: A process and apparatus 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: An apparatus for the rapid and essentially uniform heating of a food product, including a heating oven utilizing a novel heat generating system for the generating of a heated gaseous fluid medium, such as steam, for the rapid heating or cooking of food, and wherein the apparatus is adapted for home and/or commercial utilizations. Moreover, also disclosed is a method for the rapid and uniform heating or cooking of a food product through the intermediary of heated steam employing the inventive apparatus.

Abstract: A compact steam cooking unit includes a compartment for holding fresh or frozen food to be cooked by steam and an associated gas-fired generator of steam which are combined in a fully self-contained appliance which requires only conventional utility connections and can be mounted on a counter-top. The steam generator includes a powered burner firing into one or more fire tubes which are submerged in water which is maintained at a desired level in a water chamber. Steam derived from heating of the water passes from the water chamber through ports into the cooking compartment where it contacts the food to be cooked.

Abstract: A tunnel for refrigerating, heating, or drying products of the foodstuffs and especially the confectionery industry. The hoods that constitute the tunnel are connected to its base by spreaders and can be lifted off it independently of one another to above the conveyer belt.

Abstract: Apparatus for and a method of continuously showering liquid smoke to meat, fish, cheese, or other edible products are disclosed in which the edible products are placed on a chain conveyor and are automatically conveyed past a shower station at which point relatively large droplets or streams of recirculated liquid smoke are showered on the product. The products are then conveyed through a drying (and optional rinse) station and are thence conveyed to a product removal station.

Abstract: The invention relates to a container for activation of microbiophysical properties of substances, especially of food-stuffs. The container is a spatial form in a shape of a cylinder 1 with an open flank to which along the whole height at both sides two plates 2 earthed with conductors are fixed at a right angle, and opposite the open part of the cylinder 1 a movable plate 4 of the height of the cylinder 1 is situated, earthed with a conductor 5, whereby the whole form is founded on a plate 6 and closed with a cover.

Abstract: A method and apparatus for cooking an egg is disclosed wherein a grill surface is provided for supporting an egg thereon and wherein a steam containment enclosure is provided to cover the grill surface. A shelled egg is placed on the grill surface under the steam containment enclosure. The grill surface is heated by, and steam is injected within the steam containment enclosure from, a single source of pressurized steam whereby at least the bottom portion of the egg is grilled or fried with an upper portion of the egg being simultaneously basted with steam.

Abstract: A method of fumigating grain in the hold of a ship with receptacles that are placed on the bottom of the hold before loading of the grain, and supplied with gas-producing solid fumigant through feed tubes after the grain has been loaded into the hold. The receptacles comprise inner and outer coaxial conical screens supported over a bottom tray for collecting powder residue, the outer conical screen having an inlet fitting in its upper end for connection to a feed tube, and being reinforced by a framework for sustaining the weight of the grain.

Abstract: A system for removing ethylene from fruit storage chambers by catalytic combustion of ethylene in a closed circuit, wherein two heated catalytic reactors, each packed with catalyst and therebelow successive layers of material of weak heat conductivity, such as ceramics, and good heat conductivity, such as metal shavings, the reactors being connected therebetween by a collector to transpose gases from one reactor to the other, and a conduit provided with a heat exchanger connected between the collector and a storage chamber to conduct a small portion of the combusted gases to the storage chamber and cool the same before introduction thereto, and fan means for alternately conducting gas to and from the reactors and the storage chambers.

Abstract: An oven for food comprises a housing and a stationary support inside the housing with a position for supporting the food. A fan and an electric element supply a stream of hot air to the inside of the housing. A rotating drum has a supply opening for directing the stream of hot air towards the position for the food and for moving the stream of hot air about the position for the food to heat or cook the food.

Abstract: A steam heating unit for heating and freshening food products having a food compartment enclosed by a pivoted cover or lid and a heat exchanger assembly for generating and superheating a charge of steam. The heat exchanger assembly comprises a heater plate having an electric resistance heating element therein and a heater plate cover disposed over the heater plate. The heater plate cover includes a plurality of ribs or barriers which form with the heater plate a steam generating chamber and a pair of steam superheating chambers. A charge of water is directed onto the heater plate upper surface, which converts the water to steam that then passes through a pair of throttling passages into the superheating chambers. In the superheating chambers, the steam is dried and superheated and then flows through a plurality of passages into the food compartment where it heats the food contained therein and imparts a limited amount of moisture to freshen it.

Abstract: A portable apparatus is provided for cooking eggs on a heated cooking surface or grill and includes a frame with a plurality of rings carried on the frame. Each ring is adapted to be disposed on the grill and to receive a shelled egg therein. A peripheral wall means is provided for enclosing the rings. A removable closure assembly is provided for being positioned over the rings and includes (1) a cover at least coextensive with the peripheral wall means and adapted to engage the peripheral wall means, (2) an open top container mounted on the cover and defining a reservoir for receiving a predetermined quantity of water therein, and (3) means for defining an unobstructed orifice through the cover and communicating with the interior of the container for metering the water at a predetermined rate onto the grill.

Abstract: An improved cooking oven having two flat surfaces covered by an enclosure. One of the flat surfaces serves as a base on which the enclosure rests and on which both fuel to be burned and food to be cooked are placed. The second of the flat surfaces, which is substantially parallel to and positioned above the flat surface that acts as the base, serves as a baffle to control the flow of combustion products from the burning fuel through the enclosure and as an additional cooking surface. Three openings in the wall of the enclosure are provided; two of which are used for passage of food and fuel therethrough. The third opening serves as a flue and provides a path through which combustion products from the burning fuel escape from the oven.

Abstract: An apparatus for cooking and smoking food products under pressure comprises a cooking enclosure with separate means for heating and for supplying smoke under pressure. More particularly the apparatus comprises an enclosure with a removable door and a food tray which slides in and out of the opened door. An internal heat tube is provided for connection to an external heat source. A system for producing, filtering, drying, and compressing smoke introduces compressed dry smoke which pressurizes the enclosure. There is also provided a method of maintaining a relatively constant pressure inside the enclosure, and means for indicating temperature and pressure inside the enclosure.

Abstract: A plant for the preparation of fodder comprising a portion of solid foodstock in the form of grains or kernels and a portion of water. The plant includes a silo for the solid foodstock, a device for removing the solid foodstock from the silo, a conveying device for conveying the solid foodstock removed from the silo, a crushing mill which receives and crushes foodstock conveyed by the conveying device, and a mixing vessel for the mixing of the crushed solid foodstock and the water. A siphon is mounted between the conveying device and the crushing mill, the siphon being provided with water supply conduits at the inlet and outlet sides of the siphon.

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: An oven for food comprises a housing and a stationary support inside the housing with a position for supporting the food. A fan and an electric element supply a stream of hot air to the inside of the housing. A rotating drum has a supply opening for directing the stream of hot air towards the position for the food and for moving the stream of hot air about the position for the food to heat or cook the food.

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 receptacle which may be tiered or stacked with other like receptacles and adapted to be nested when empty. Each receptacle in the tier or stack is intended to hold food products that are to be placed in a smoke house for cooking with the weight of each receptacle being supported by the product in the next lower receptacle in the stack and thus serving as a press to compress the product in said lower receptacle until such time as the product shrinks through the cooking process to a predetermined height. When the product is reduced to this predetermined height, each receptacle seats upon and rests upon the next lower receptacle in the stack to prevent further transmission of the product load and thus stops the pressing action at the predetermined height. Each receptacle is of unique design whereby it may be used to accommodate two alternate heights of smoked food product.

Abstract: The gas generating device according to the invention comprises a basin-like main container containing a solid chemical reagent substance, and an auxiliary container, arranged at the interior of the main container, containing a liquid chemical reagent substance.The main container is closed at its top by a cover lid in such a manner as to permit the outflow of gas generated at its interior. The gas generating device is accomodated at the interior of a storage or transport receptacle formed by a stack of superposed crates of fruits or vegetables, enclosed in a gas-tight wrapping of suitable plastic sheet material.

Abstract: A steam peeling or cooking apparatus for plants, such as potatoes, carrots, celery, red beets, Swedish turnips, apples and the like or for pulp, provided with a substantially cylindrical peeling vessel arranged rotatably about horizontal trunnions, having a supply or discharge opening disposed in one of the head faces, while the peeling vessel is furthermore provided with a steam supply or discharge opening, while the peeling vessel is provided with a stirring gear rotatable about the longitudinal axis.

Abstract: A cooking vessel for oven cooking comprises an outer vessel, an inner vessel and a lid all preferably of ceramic material. The inner vessel is supported on supports above a well of the outer vessel containing water and is so shaped and located with respect to the outer vessel as to form an annular gap therebetween communicating through passages with the well. The sidewall of the inner vessel is inclined inwardly at its upper end and forms with a downwardly depending circumferential ridge of the lid a continuation of the gap with a spatial increase beneath the ridge. In operation and when the cooking vessel is heated in an oven, water vapor from the water circulates in paths immediately beneath the lid and through the gap and further water vapor from food within the inner vessel moves in paths beneath said paths without undue mixing of the water vapor and the further water vapor.

Abstract: A barbecue oven is provided for cooking and smoking food. The oven includes a grease control system for the door of the oven comprising an inset portion and a door grease deflector cooperating to direct grease and moisture deposited on the inner door surface during cooking to the bottom interior surface of the oven. The oven also includes an electrical heating element support and wood tray assembly. An electrical heating element is supported within the assembly and protected from contact with grease or moisture within the oven. The heating element support confines heat generated by the heating element to create an area beneath the top surface of the heating element support having a relatively elevated temperature. This elevated temperature enhances the natural convection within the oven to uniformly heat the cooking area and also causes the wood within the wood tray assembly to smoulder. Multiple apertures in the assembly aid the convection flow for efficient heat transfer to the oven.

Abstract: A cooking apparatus for barbecuing or smoking includes a cooking container, a support collar, and a support base which are removably secured together. The support base and the cooking container are each provided with a central air opening, and the cooking container and the support base are clamped against the support collar by a stud which extends through the air openings. The clamping force provided by the stud is transmitted to the cooking container and to the support base by compressible and resilient spring plates within the cooking container and the support base, and each spring plate is provided with an air passage to permit air to flow from the base, through the central air openings, and into the cooking container. A burner assembly may be removably secured to the spring plate in the cooking container by the stud.

Abstract: A sheet metal cabinet supports a gas burner assembly below the forward portion of a shield, over which are a pair of removable primary cooking gridirons, having spaced, parallel, transversely extending U-shaped grids which cover the upper opening of the grill cabinet, the U-shaped grids having holes in their end portions so that the grease may drip onto a drip pan or grease tray which extends rearwardly of the burner assembly. A secondary gridiron or bake rack, is supported by a tubular upright rectangular hood assembly above the drip pan and over the rear portion of the primary gridirons. The hood has a front L-shaped access door hinged at the top of the hood by a transverse hinge. The burner assembly has tandem arranged burners with upwardly open, plenum boxes, the top portions of which are covered by a plurality of ceramic, juxtaposed, rectangular, foraminous, radiant burner elements.

Abstract: A food container apparatus for use in combination with a pressure cooker which enables food to be cooked with steam, while concurrently the food is browned on the upper surface thereof. The food container apparatus is received within an upwardly opening pressure cooker, with there being a boiler formed between the bottom of the food container and the bottom of the pressure cooker, and a vapor space formed between the top of the food container and the lid of the pressure cooker. An annular area is formed about the outer periphery of the food container and communicates the vapor chamber with the boiler so that steam generated at the bottom of the pressure cooker flows towards the vapor chamber in heat transfer relationship respective to the food container, and is exhausted through the pressure regulator located in the lid. A heavy heating plate at the top of the food container prevents condensation of steam from admixing with the contents thereof, and at the same time provides a heat sink.

Abstract: An apparatus 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 steam processor for preparing or warming food items. The processor includes a cooking chamber having a steam inlet and outlet, and an adjacent steam generator for supplying steam to the chamber. The steam generator includes a water level control system for maintaining a water level within the generator within predetermined limits and an immersion heater for vaporizing the water. A steam control is provided that regulates the heater to control the rate at which steam is produced and flows into the cooking chamber. The processor includes an automatic drain feature which discharges any water within the steam generator whenever power to the processor is terminated. A steam condenser that condenses steam exhausted by the chamber is disposed near the outlet of the cooking chamber. The condenser precipitates a sub-atmospheric pressure at the outlet which serves to purge air from the chamber and enhance the flow of steam into the chamber.

Abstract: A spacer assembly for half steam table trays includes a grid-like framework upon which are mounted a plurality of non-metallic support pads adapted to accept the corners of adjacent trays laid thereon in a rectangular pattern. The framework is fabricated of a light metal functioning structurally only to position the support pads. A spacer assembly is laid atop each succeeding layer of trays and the tray corners are compressed a predetermined amount until the pads in a vertical column are in contact, whereby the pads bear the load of the trays stacked thereabove.

Abstract: A method and apparatus is provided for cooking scrambled eggs wherein a container is provided for holding a charge of uncooked, shelled eggs and is adapted to be matingly and sealingly engaged with a cover assembly around a projecting cylindrical, multi-orificed, steam injection conduit. A plurality of jets of steam and air are injected at spaced locations into the interior of the charge of eggs to agitate and cook the eggs. A disc-like baffle plate is secured to, and concentric with, the injection conduit and is adapted to be received in a free space of the container above the charge of eggs for inhibiting the upward spattering of the eggs during steam injection. A vent passage is provided above the cover plate and communicates with the container during cooking of the eggs via an annular aperture in the cover plate concentric with the steam conduit to allow steam and air to escape from the container during cooking to maintain the interior volume of the container at substantially atmospheric pressure.

Abstract: A bridge of particulate and ground food, feed and inorganic substances, such as soybean meal, corn meal, flour, cement and the like in a storage vessel is broken by reducing the internal pressure of the vessel and introducing inert gas under pressure of from atmosphere to up to 10 kg/cm.sup.2 to impart impact for breaking the bridge of the particulate and ground substances. After discharge of the particulate and ground substances from the storage vessel, the matter sticking to the internal walls of the vessel can be removed by again reducing pressure and giving impact of introduced atmosphere or pressurized gas. Further, the internal pressure of the closed storage vessel is reduced prior to injecting fumigant gas and thereafter by introducing inert gas the internal pressure is brought to normal pressure to improve fumigation of the substances.

Abstract: A peeling device for plants, such as potatoes, carrots, celery, red beets, Swedish turnips, apples and the like, comprising a substantially cylindrical peeling vessel with an inclined, at least partly hollow central shaft for the supply and discharge of a pressure medium, in particular steam, and having closable supply and discharge openings for the plant and the condensate. The vessel is rotatably mounted about the center line of the central shaft while the supply and discharge openings are disposed in the respective end walls.

Abstract: A dual position yogurt making device comprising an elongaged casing body, a lid hinged to the body, and a longitudinal partition extending along the longer axis of the body adapted for storage of vessels in different ways depending upon the arrangement of the device, with the vessels containing milk to be coagulated. The casing body has a base at a portion thereof remote from the lid on which a plurality of supports are formed having holes extending completely therethrough in a perpendicular direction to the longitudinal partition. The supports are adapted to support the device on a surface or to hang on tenterhooks.

Abstract: An electric steamer for simultaneously steaming a frankfurter and warming an accompanying frankfurter bun is disclosed herein. The steamer includes a base portion having an electric heater and a reservoir adapted to receive a small amount of water for steaming the frankfurter and steam-warming the frankfurter bun. A perforated support rack is positioned over the reservoir for supporting the frankfurter, a sausage, or the like above the water. A bun-supporting cover is removably mountable over the reservoir to define a steaming chamber. The cover has a top wall provided with a plurality of steam vents whereby the steam which cooks the frankfurter escapes through the steam vents and warms and softens the frankfurter bun supported on the upper surface of the cover.

Abstract: A cooking and assembly unit is primarily for use in the quantity production of sandwiches, such as hamburger sandwiches including a patty, a bun crown and a bun heel. The unit includes a storage compartment for a number of individual trays each carrying one or more bun heels or bun crowns. The storage compartment is related to a bun grill including a conveyor for trays carrying heels and another conveyor for trays carrying crowns. Both conveyors advance in a predetermined direction and deliver the heel trays and the crown trays to a downstream, exit end of the bun grill. From there the loaded trays are received on an entrance table at the upstream end of a product conditioning tunnel mounted on a straddle frame. The conditioning tunnel is heated and is supplied with steam to hold its contents in a selected atmosphere. A freezer compartment having an access opening to patties stored therein is disposed beneath the straddle frame and adjacent the entrance to the conditioning tunnel.

Abstract: In one aspect a smoking apparatus comprises a container for a stack of smoke-producing members such as hardwood pieces, a guide retort having an inlet, a pair of vertically spaced guide surfaces the upper of which is perforated, and an outlet, means for drawing successive members into the retort, heating means positioned adjacent to and outside of the guide retort, and a food enclosure positioned to receive smoke passing through the perforated upper guide surface of the retort. In another aspect a strain-relief mechanism is described which is useful in preventing damage to the smoking apparatus should, e.g., a warped piece of wood cause a jam in the apparatus.

Abstract: A meat dehydrator is disclosed and process utilizing same for the preparation of dehydrated meat comestibles. The meat dehydrator comprises a circular pan member and a circular grill member contacting said pan and supported above a bottom surface of the pan. A cylinder member which opens upward and downward and has upper and lower rims is mounted on bracket means of the grill to thereby define a cylindrical dehydrating chamber above the grill and spaced apart from the grill to provide an opening between the lower rim and the pan member to allow air passage therebetween. A circular lid cover is also disclosed movably mounted at the upper rim of the cylinder member to define a top of the cylindrical chamber disposed below. The lid cover includes means for mounting a heating element to extend from the lid into the cylindrical chamber to provide the heat source for the dehydration of meat.

Abstract: An ultrahigh temperature heating system is provided for use in obtaining controlled heating of a liquid product. The system includes an upright chamber into which a controlled amount of liquid product flows and then descends through the chamber in a curtain-like pattern. The descending product passes a steam inlet provided in the chamber wall and is intermixed with and heated by a controlled amount of entering steam whereby the temperature of the descending product is increased to a predetermined amount. A pump is connected to an outlet formed in the lower portion of the chamber and removes therefrom the mixture of product, condensate, noncondensable gas, and steam so as to prevent an accumulation therein of said mixture while at the same time maintaining a predetermined pressure within the chamber. The discharge side of the pump is connected to an intermixing means causing all of the steam entrained in the product to condense.

Abstract: Apparatus for the treatment of animal feedstuff prior to pelletizing thereof comprising a conditioning vessel and at least one sterilization vessel, each of which is in the form of a cylindrical drum, means for feeding the material to be treated through the conditioning vessel where steam or other a additive can be applied, means for passing material from the conditioning vessel to the sterilization vessel or vessels and means for discharging material from the sterilization vessel or vessels after a required residence time therein, said conditioning vessel and said sterilization vessel or vessels being arranged in spaced apart relationship and connected by walls to form an integral structure having a single chamber between said vessels through which a heating medium may be passed, thus to heat the contents of both the conditioning vessel and the or each sterilization vessel.

Abstract: Method and pressure vessel for cooking food. The pressure vessel is divided into two zones one of which receives the food to be cooked and the other of which may receive a predetermined quantity of liquid. The pressure vessel is periodically pivoted during cooking with saturated steam, and due to the pivotal or rotational movement the liquid passes periodically from one zone into the other, thus wetting the food retained therein, and back into the former zone.

Abstract: A steam injector, more particularly for use in the food and chemical industries for heating flowable product such as milk, comprises a stack of discs in an injection chamber. Central holes in the discs together define a central passage for the flowable product, and parallel chordal channels in each disc permit steam injection into the central passage.

Abstract: Whole (unsliced) fruit or vegetable product is introduced into a chamber wherein an enzyme inactivating environment has been established and which is maintained by a constant flow of a hot dry inert gas. The product is sliced by hot knives into small pieces in the chamber. The sliced fruit or vegetable product is maintained in such environment long enough to completely inactivate the enzymes and then is introduced into a pulper-finisher to macerate the product and separate the puree from the peel and fiber.

Abstract: The present invention relates to a method and apparatus for smoking foods. An enclosure is presented which is characterized by an absence of any ventilating means. The enclosure is substantially air tight. Hickory or other exotic wood blocks or chips are used as the source of smoke and an electric heating element raises the temperature in the enclosure to approximately 200.degree.-300.degree. F. This activates the wood and produces the desired smoke. The increase in temperature also produces an increase in pressure within the enclosure which in turn causes a pressure differential between the inside and the outside of any food being processed. This forces smoke and wood resins to permeate the meat and enhance the food with the desired smoke flavor. The enclosure in which the food is smoked is also of unique design in that the back wall is presented in three planes so as to avoid forming any right angles with any other sidewalls.

Abstract: In abstract, a preferred embodiment of this invention is an improved commercial type food cooker which is enclosed with heating elements both above and below the food. A top forms a closure which allows food to be cooked in a much shorter time than by many previous cooking methods, particularly barbecue type methods.

Abstract: Electric heating elements are provided on thermal insulation at the bottom of a housing. A flat pan type water container has a bottom resting on the electric heating elements and a top in spaced parallel relation with the bottom and has perforations formed through the top for releasing steam produced by heating water in the container. A plurality of U-shaped support members are removably mounted in the housing in spaced parallel relation extending perpendicularly from the bottom of the housing and extending beyond the housing. Each of the support members has pan supporting devices for supporting a plurality of baking pans within the support members in spaced parallel relation with the bottom of the housing. A cover of transparent material is provided over the support members.

Abstract: Apparatus for cooling hops comprises a cooling chamber, charging means for hops to be cooled at one end of the chamber, discharging means for cooled hops at the other end of the chamber, a gas-permeable surface within the chamber for supporting a bed of hops, means for conveying hops deposited on said surface by said charging means towards said discharging means, means for maintaining a bed of hops of predetermined depth on said surface and means for passing cold gas through the bed of hops on said surface. In order to reduce adverse effects on the cooling conditions, both the charging and discharging means are constructed as air locks. The gas-permeable surface and the means for maintaining the bed of hops at a predetermined depth are preferably both endless mesh screen conveyor belts. Means for cooling and recycling gas may be associated with the cooling chamber and the whole apparatus may be integrated in a continuous lupulin recovery process.

Abstract: Method and apparatus for steam peeling produce in a pivotally mounted pressure vessel in which a bath of water is provided in the bottom of the vessel for receiving the produce charged to the vessel in a relatively impact-free manner and which can be withdrawn prior to steaming the produce under pressure and then returned to aid in the discharge of the peeled produce.

Abstract: Apparatus for thawing frozen food without cooking by producing a homogeneous mixture of steam and air with a dewpoint of 170.degree. F or lower and a mixture temperature below 212.degree. F, external to a thawing chamber, and forcing the steam-air mixture to flow towards the top and bottom surfaces of frozen food supported in the thawing chamber.Apparatus for reconstituting frozen food in three distinctly different steps:1. A hot gas heats a food chamber to the serving temperature of food. The food chamber has a multiplicity of apertures positioned in the top and bottom walls of the chamber.2. Water is vaporized by adiabiatic transformation of a portion of the sensible heat in the hot gas to the latent heat of the water vapor. The water vapor is then intermixed externally to the food chamber with the hot gas in order to produce a vapor aeriform gas which has a temperature substantially higher than its dewpoint.

Abstract: A long term storage system comprising:Conduit means for supplying an inert gas;A plurality of long term storage containers adapted to be filled with an atmosphere of said inert gas and a fluid flow pathway serially interconnecting said conduit means with said long term storage containers for providing a continuous or intermittent supply of said inert gas thereto.