Abstract: Dough preparation apparatus and associated methods. The dough preparation apparatus can store and be configured to execute a plurality of dough preparation recipes. In one example, the dough preparation apparatus is configured for thawing or slacking frozen dough and conditioning the dough prior to baking. The dough preparation apparatus facilitates production of baked bread having higher and more consistent quality.

Abstract: An object of the present invention is to provide a technique in which deposition of powder during pneumatic transport can be inhibited by a pipe body having a simple structure. The present invention is a pipe for transporting powder including a transport path which has a portion formed by a curved pipe and through which pneumatically transported powder passes, and a blowing path through which a gas is blown into the transport path from an opening formed on an inner circumferential surface of the curved pipe, in which the blowing path blows the gas in a direction in which the gas blown into the transport path from the opening forms a swirling flow along the inner circumferential surface of the curved pipe.

Abstract: The disclosed heat cooker includes a control unit for controlling operation of the variable-type air supply opening. The control unit controls operation of the variable-type air supply opening so that an openness of the air supply opening becomes a predetermined target openness larger than 0% during heat cooking by the heater of the heating object, and upon an end of the heat cooking of the heating object, the control unit further controls operation of the variable-type air supply opening so that the openness of the air supply opening becomes larger than the target openness.

Abstract: A treatment device for treating food products with conditioned air includes a housing with a product inlet and product outlet. The housing defines a treatment chamber. The device includes at least one conveyor means for conveying the products through the treatment chamber from the product inlet to the product outlet, an air-circulator for causing an air stream to flow through the treatment chamber, and an air-conditioning for conditioning the air stream. The air-conditioner includes a heater and a moisture-feeder. The treatment device is also provided with controllable air-discharger for discharging air from the treatment chamber. A control device controls the moisture content of the conditioned air in the treatment chamber within a range defined by a predetermined lower limit and a predefined upper limit.

Abstract: Methods for producing brewed beverages include brewing the beverage, degassing the beverage prior to storing the beverage in a sealed container, and freezing the beverage. A frozen brewed beverage is configured to be reheated prior to consumption and does not require reconstituting. A brewed beverage is in a sealed container, has a dissolved oxygen content less than about 2 ppm, is configured to be reheated prior to consumption, and does not require reconstituting.

Abstract: The present disclosure provides a system, apparatus, and method for a modular food tray system having a plurality of food trays that can be used for heating, cooling, or a combination thereof. The system can include a first food tray for heating and a second food tray for cooling, generally mounted at a different elevation from the first food tray. Alternatively, one or both of the food trays can be designed for cooling through temperature elements coupled thereto and the tray can be heated by overhead radiant heating elements for dual temperature capabilities. The first food tray can be mounted above the second food tray. The first food tray can include a thermal shield between a heating element in the first food tray and the second food tray. In other embodiments, the second food tray can be mounted above the first food tray with a thermal shield therebetween.

Abstract: Provided is a cooking appliance. Steam generated in a steam generation part is selectively supplied into a cooktop part or a steam cooking part. The steam supplied into the cooktop part is used for cleaning a top plate. Also, the steam supplied into the steam cooking part is used for cooking a food. Thus, the steam may be used in a lot of uses, e.g., for cooking the food and cleaning the top plate.

Abstract: Thermally convertible food presentation modules are described. A single module may be used for both heating and refrigeration of foodstuffs as desired at any given time. Any well of a module may be switched between heating and cooling of food regardless of the status of any other well of the module.

Abstract: A combined brewing system for small scale brewing of fermented alcoholic beverages, particularly beer, and to a method of making fermented alcoholic beverages. The brewing system comprises a single pressurizable vessel. The beer is naturally carbonated to the desired level during fermentation. Sediment is collected and substantially separated from within the vessel and removed from the vessel while the vessel is under pressure. Compressed gas is added for maintaining natural carbonation levels, so that the contents of the vessel can be drawn off at a desired pressure. The vessel has a temperature control system to selectively control the temperature during processing.

Abstract: The waste food recycling machine includes an elongate, vertical housing divided into three stages. In the first stage, waste food is collected and sanitized by steam. After sanitation, the sanitized waste food passes into the second stage where the sanitized waste food is cut into smaller portions and dried. In the third stage, the dried waste food is cooled and mixed. An optional supplement infuser is provided to add additional nutrients. The final mixture is then packaged and further processed.

Abstract: An apparatus and method for processing food products is provided. The product conditioning system includes an inlet assembly, a pressurizeable tunnel and an outlet assembly. The inlet assembly and outlet assembly include a pair of vertically extending pressure vessels having entry and exit openings which are both sealable by doors to provide liquid and gaseous tight seals. The inlet and outlet assembly pressure vessels further include a pair of vertically extending parallel screws for transporting food products from one end of the pressure vessel to the other. The pressurizeable tunnel includes a heating stage having microwave sources for irradiating food products so as to pasteurize or sterilize prepackaged food. The pressurizeable tunnel further includes a heat maintenance stage and product cooling stage. Both the heat maintenance stage and product cooling stage include vertically extending pressure vessels.

Abstract: Continuous system and procedure of sterilization and physical stabilization of pumpable fluids, food, or other type of fluids, through ultra-high pressure homogenization (UHPH) includes a first heat exchanger 1 which preheats the fluid at temperature Tp between 40 and 90° C.; an ultra-homogenizer 3 through which fluid at temperature Tp is introduced at a pressure Pu between 200 and 600 MPa increasing its temperature up to a final value Tu. A second heat exchanger 4 has its cooling temperature adjusted at value Te. An aseptic tank 5 receives the cooled down fluid at value Te, from which it is pumped by sterile air pressure into an aseptic packaging machine, for the packaging of the final product.

Abstract: A processing machine for soybeans and soybean-embryos is provided, with improved efficiency in the deodorizing and drying processes and the capability to perform a deactivating process in a stable manner. A closed container is divided into individual sections by partitions. In each section, the temperature conditions for the deodorizing and drying processes can be independently determined, so that these processes can be performed within the same closed container and yet at different temperatures. A space is provided above a screw conveyer within the closed container. A heater is wound around the closed container so that the temperature can be freely regulated.

Abstract: A plant has a line to convey trays and a processing chamber under modified atmospheric conditions that has a regulating chamber with gates at an entrance and a regulating chamber (9) with gates at an exit to introduce and extract trays with foodstuff. Before the input regulating chamber there is a stacking device for stacking trays, after the exit of the input regulating chamber (4) and inside the processing chamber there is an unstacking device, and transfer device are arranged to introduce stacks of trays in the processing chamber through the regulating chamber in order to provide sufficient time to regulate the atmospheric conditions in the regulating chamber without lowering the advance rate of the trays in the line.

Abstract: The present invention relates to a device for treating elongate food products in a process space using a conditioned airflow, comprising: a housing bounding the process space, with a feed opening arranged in the housing and a discharge opening arranged in the housing for respectively carrying elongate food products into the process space and discharging thereof from the process space, transport means for displacing the elongate food products through the process space, blowing means for generating an airflow in the process space, and conditioning means for conditioning the airflow.

Abstract: A system comprising a pre-heater located downstream of where a product stream is formed and upstream of a heater that heats the product stream to a desired temperature, the pre-heater comprising a circulating stream of a first heat transfer stream that pre-heats the food product, a container cooler comprising a circulating stream of a second heat transfer stream that cools containers containing the heated food product coming out of the heater, and a heat exchanger where heat from the second heat transfer stream is transferred to the first heat transfer stream. A method for using the system is also disclosed. The product can be a food product, including but not limited to a beverage. The container containing the heated product can be any suitable container, including but not limited to bottles and cans.

Abstract: An apparatus for the heat treatment of a product, especially a food product such as a food product contained within a hermetically sealed container or pouch of plastics or like material, for example for sterilization, pasteurization or cooking, having a heating unit to bring product from ambient towards a heat treatment temperature and pressure; a retort unit to apply a heat treatment to a product; and a cooling unit to allow product to be brought down from heat treatment temperature and pressure towards ambient; wherein each unit and retort is selectably sealable from the others and from ambient conditions.

Abstract: A retort system includes a vessel defining a heating chamber and including a product receiving area therein, and a product agitating arm mounted for reciprocating movement through a wall of the vessel and having a first end within the vessel and a second end outside the vessel. A drive arrangement is located exterior of the vessel and operatively coupled to the arm for moving the arm in a reciprocating manner. The drive arrangement includes a crankshaft assembly, a first flywheel and a second flywheel. The crankshaft assembly includes a crank throw operatively coupled to the arm, the crankshaft assembly having a rotational axis offset from the crank throw. The first flywheel is mounted to the crankshaft assembly to a first side of the crank throw for rotation with the crankshaft assembly about the rotational axis. The second flywheel is mounted to the crankshaft assembly to a second side of the crank throw for rotation with the crankshaft assembly about the rotational axis.

Abstract: An apparatus for treating objects with a treatment gas comprises a treatment chamber, a chamber input through which objects enter the treatment chamber, and a chamber output (which may be the same as the chamber input) through which the objects leave the treatment chamber. The treatment chamber encloses the treatment gas, which can be steam. The chamber output and/or the chamber input include an intermediate medium, such as a liquid, through which the objects pass. The intermediate medium prevents escape of the treatment gas from the treatment chamber and the ingress of external gases into the treatment chamber, while facilitating input of the objects to the chamber, and output of the objects from the chamber.

Abstract: Thermally convertible food presentation modules are described. A single module may be used for both heating and refrigeration of foodstuffs as desired at any given time. Any well of a module may be switched between heating and cooling of food regardless of the status of any other well of the module.

Abstract: A machine for producing ice cream shop products comprises a whipping and freezing unit (2) with a horizontal axis (A) and a removable head (10) forming an end wall (11) of the whipping and freezing unit (2), there being in the wall (11) an inlet (12) for ingredients intended to constitute the ice cream shop products, and an outlet (13) for the ice cream shop product prepared.

Abstract: A tunnel pasteuriser comprises forward movement means (2) for moving products (3) to be pasteurised forward on a forward movement path along which there is a heating zone (4), a heat treatment zone (5) and a cooling zone (6). Each of said zones is divided into two or more sub-zones equipped with spraying means (10) for spraying a treatment liquid (11) onto the products (3) in transit in the sub-zone, and at least one tank (12) for collecting the liquid (11) that was sprayed on the products (3). In each heat treatment sub-zone (9) there are also means (20) for collecting the liquid (11) which wet the products (3) being treated. The collecting means (20) can be switched between a first operating condition in which they direct the liquid (11) collected towards the collection tank (12) of the relative heat treatment sub-zone (9), and a second operating condition in which they prevent the liquid (11) collected from reaching the tank (12) of the relative heat treatment sub-zone (9).

Abstract: The present invention relates to a machine for heat exchange with a product including a vat, with a first end, a second end and an outer surface, for containing the product to be treated, a shaft, at least one element for heating or cooling a product and for being coupled in the shaft and at least one scraper blade. The machine for heat exchange with a product additionally includes a plurality of separators configured to be coupled in the shaft, at least one separator being located between two contiguous elements. Between two contiguous elements there may be located inner scraper blades anchored in structures fixed to the shaft of the machine at their ends, which in their rotation movement will scrape the outer surfaces of the elements and separators. Additionally, outer scraper blades may be arranged between the structures and the vat to scrape the inner surface of said vat.

Abstract: An improved method and apparatus for pasteurizing filled food containers having contents to be pasteurized includes spraying a heat transfer fluid onto the containers. As the contents increase in temperature, the flow rate of heat transfer fluid is decreased. The heat transfer fluid is at least about 20° F. hotter than the initial average temperature of the contents. In one embodiment, the temperature of the spent heat transfer fluid typically does not vary more than about 6° F. to 9° F.

Abstract: Aspects of the present invention relates to automated production processes and associated systems, including automated bread making processes which enable the continuous production of baked bread. One aspect of the invention is directed toward a system for the continuous production of baked bread that includes an ingredient metering unit, a dough mixing unit coupled to the ingredient metering unit, a dough transport coupled to the dough mixing unit, an endless oven conveyor having a plurality of dough holders spaced apart from each other, and an oven unit coupled to the oven conveyor. The oven conveyor is configured to move the dough holders through the baking portion at a rate so the single batches of dough in the dough holders will be sequentially baked to form the baked products when the dough holder exit the oven unit.

Abstract: In order to provide a pasteurizing method that provides high pasteurizing effect in pasteurization of an object to be treated and that hardly causes denaturation of the treated object, the method includes a dropping step of dropping the object in a steam zone and a contacting step of causing the dropping object to come into contact with the steam.

Abstract: The invention relates to a rotary drum in which the hygienic status of pourable solids separated from liquid cattle manure is modified by aerobic heating in such a manner that said solids can be reused as bedding in cattle sheds. The object of the invention is to obtain a high loading factor amounting to 60-70% filling of the drum which is located horizontally for installation in an insulated container. In accordance with the invention, the loaded solid is kept in a chamber and is only transferred to the drum when there is no solid surrounding the chamber. The crucial element is a flap of the chamber which only opens and closes in this area. If there is any solid resting on the outside of the flap then opening of the flap is prevented.

Abstract: A food processing system includes sweep belt transfer of food product from a conveyor to a food processor such as a cooker or chiller. The conveyor may include upstream conveyance around a turn having a moving fence. The system may include an upstream conveyor to conveyor transfer from a widening gap upper conveyor to a lower conveyor.

Abstract: An apparatus for heat-treating products, has a retort into which the products to be treated are receivable a heating unit for heating the retort; coolant spray for spraying a liquid coolant onto products received in the retort; and a shield to substantially prevent coolant sprayed from the coolant spray from impinging on the interior of the retort. A method of protecting a retort has a retort wall defining a volume into which products to be treated are receivable, a heating unit for heating the retort, and coolant spray for spraying a liquid coolant onto products received in the retort against thermal shock, the method including a mounting shielding apparatus within the retort to substantially prevent liquid coolant sprayed from the coolant spray within the retort from impinging on the interior of the retort wall.

Abstract: A machine for making yoghurt without requiring active bacterial cultures includes a milk dispenser, an ingredient dispenser, a heating unit and a cooling unit. In particular, a vending machine further includes a credit entry component. The ingredient dispenser system releases at least one salt of a non-toxic divalent cation and at least one non-toxic acidulating agent.

Abstract: A refrigerator and control method thereof are provided. The refrigerator emits light into a storage compartment formed therein to improve and preserve taste of food items stored therein. The refrigerator may include a light emitting unit to emit light into the storage compartment and onto the food items stored therein to improve and preserve taste of the food items.

Abstract: A kitchen appliance for cooling and heating foodstuff including a housing that defines a cooling and heating cavity within the housing. A container is removably mountable within the cooling and heating cavity of the housing and the container is capable of retaining foodstuff therein. A conduction plate is disposed within the housing. The conduction plate is in thermal engagement with the container when the container is mounted within the housing. A heating element is disposed within the housing and is in thermal engagement with a conduction plate to heat the cooling and heating cavity. A cooling element is disposed within the housing and is in thermal engagement with the conduction plate to cool the cooling and heating cavity.

Abstract: The invention relates to a method and a product for heating or cooling including freezing of food items in a rotating closed pipe serpent. The technology includes a closed non-circular rotating pipe serpent for processing of food items, where the food items are transported in a preparation liquid through the pipe serpent during either heating or cooling. The invention secures a gentle but efficient mixture of the food items that prevents clogging, which secures a homogeneous thermal processing of the individual food items, which again secures a high quality of the final food items. Simultaneously the products used for processing are easy to clean, which results in low costs. The process can be run entirely automatic without the involvement of manual labor, which results in minimal demands for process resources and ensures a high standard of hygiene.

Abstract: A processing machine for soybeans and soybean-embryos is provided, with improved efficiency in the deodorizing and drying processes and the capability to perform a deactivating process in a stable manner. A closed container is divided into individual sections by partitions. In each section, the temperature conditions for the deodorizing and drying processes can be independently determined, so that these processes can be performed within the same closed container and yet at different temperatures. A space is provided above a screw conveyer within the closed container. A heater is wound around the closed container so that the temperature can be freely regulated.

Abstract: A food container or cabinet may have a power cord extending and exiting from the cabinet at recess formed at a corner of side, top and back walls. The cabinet may be heated and humidified and operated with a control that operates air and water heating elements alternately and not simultaneously. The control may include a microprocessor and a digital storage device storing instructions for the microprocessor. An interface may be provided at the cabinet via which electronic signals can be directed to or received from the microprocessor or digital storage device. The container may be provided with a removable water receptacle and a water heating element positioned within the receptacle. The water heating element may be mounted in a pivotable fashion such that as the receptacle is removed from the container, the heating element is automatically pivoted out from within the receptacle and as the receptacle is returned to the container, the heating element is automatically pivoted into the receptacle.

Abstract: A frozen comestible maker suitable for home use includes single or multiple molding cavities for forming frozen comestibles, a heat exchanger for maximizing the heat transfer away from the fluid that is being frozen in the molding cavities, a refrigerant solution with a depressed freezing point in contact with the heat exchangers, a base container to seal the refrigerant solution from the fluid that is being frozen, and a bezel piece to retain spills and aid with handling. The refrigerant solution is captured between the molding cavities and the base container. One or more sticks, a drip cup, and an extraction tool may be provided with the frozen comestible maker for preparing and extracting shaped frozen comestibles, such as ice pops and popsicles, therefrom.

Abstract: A method of baking bread using steam in an automated household oven with a cooking cavity and a steam system for introducing steam into the cooking cavity comprises determining a presence of bread in the cooking cavity and introducing steam into the cooking cavity upon a positive determination of the presence of bread. After the positive determination, the steam is introduced into the cavity to maintain a desired relative humidity in the cavity for a predetermined period of time to aid in formation of a moist, flexible crust on the bread, and the amount of steam introduced into the cavity decreases after the predetermined period of time. The cavity can be preheated and prehumidified prior to the determining of the presence of the bread in the cooking cavity.

Abstract: A food processing apparatus includes a tank defining an inner compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and positioned relative to the tank in a first position, and a rotatable auger mounted such that at least a portion of the auger is within the screen for advancing food product within the tank from the inlet end of the tank toward the outlet end.

Abstract: The present invention relates to a pressurized retort with at least one container disposed therein. The container is movable in the retort via a drive and the container is supported by at least one bearing in the retort, wherein one or more compensator(s) is/are attached to the retort to provide a decoupling between the interior of the retort, the retort itself and the exterior of the retort.

Abstract: An apparatus for the heat treatment of a product, especially a food product such as a food product contained within a hermetically sealed container or pouch of plastics or like material, for example for sterilization, pasteurization or cooking, having a heating unit to bring product from ambient towards a heat treatment temperature and pressure; a retort unit to apply a heat treatment to a product; and a cooling unit to allow product to be brought down from heat treatment temperature and pressure towards ambient; wherein each unit and retort is selectably sealable from the others and from ambient conditions.

Abstract: A combined brewing system for small scale brewing of fermented alcoholic beverages, particularly beer, and to a method of making fermented alcoholic beverages. The brewing system comprises a single pressurizable vessel. The beer is naturally carbonated to the desired level during fermentation. Sediment is collected and substantially separated from within the vessel and removed from the vessel while the vessel is under pressure. Compressed gas is added for maintaining natural carbonation levels, so that the contents of the vessel can be drawn off at a desired pressure. The vessel has a temperature control system to selectively control the temperature during processing.

Abstract: A smoking apparatus is disclosed. An illustrative embodiment of the smoking apparatus includes a base having a base interior, at least one heating element provided in the base interior, a trough carried by the at least one heating element and a lid provided on the base.

Abstract: A method of controlling a food processor includes retaining in a container cooked rice and sushi dressing in a predetermined ratio, mixing the cooked rice and the sushi dressing in the container to perform a mixing process, and cooling the cooked rice and the sushi dressing with air to perform a cooling process. The mixing process and cooling process are performed intermittently according to a cooling-mixing process, which comprises a plurality of cycles carried out repeatedly. One cycle includes one-cooling operation, having a standstill duration, for merely sending air while keeping the cooked rice without mixing, and another-cooling operation for sending air while mixing the cooked rice. The standstill duration of the one-cooling operation is gradually prolonged in every predetermined number of the cycles.

Abstract: A continuous method and system for curing, smoking and chilling pork bellies for use in bacon processing operations. The pork bellies are carried through each stage on a continuous conveyor system on a first-in first out basis. In one embodiment, the pork bellies are secured to the conveyor system to fix or maintain at least one dimension of the pork bellies during smoking and/or chilling.

Abstract: Machine and process for roasting of coffee beans is disclosed. The process includes the step of rapidly depressurizing the beans. The machine includes at least one hermetically sealable receptacle for coffee beans. The receptacle is heated so that the pressure inside increased. The receptacle is then abruptly exposed to a substantially atmospheric pressure, thereby rapidly depressurizing the beans.

Abstract: A tunnel pasteuriser comprises forward movement means (2) for moving products (3) to be pasteurised forward on a forward movement path along which there is a heating zone (4), a heat treatment zone (5) and a cooling zone (6). Each of said zones is divided into two or more sub-zones equipped with spraying means (10) for spraying a treatment liquid (11) onto the products (3) in transit in the sub-zone, and at least one tank (12) for collecting the liquid (11) that was sprayed on the products (3). In each heat treatment sub-zone (9) there are also means (20) for collecting the liquid (11) which wet the products (3) being treated. The collecting means (20) can be switched between a first operating condition in which they direct the liquid (11) collected towards the collection tank (12) of the relative heat treatment sub-zone (9), and a second operating condition in which they prevent the liquid (11) collected from reaching the tank (12) of the relative heat treatment sub-zone (9).

Abstract: An apparatus includes a housing, a heat conductive container for receiving yogurt ingredients, a heating unit installed in the housing and provided with a heating element for heating the container, a cooling unit installed in the housing and provided with a refrigerant pipe for cooling the container by a refrigeration cycle caused by supplying electric power, a stirring unit provided with a stirring blade which is driven by a motor to be rotated in the container, and a control unit configured to selectively control the heating unit, the cooling unit and the stirring unit to make frozen yogurt of the yogurt ingredients. A method includes steps for preparing frozen yogurt using the apparatus, wherein the frozen yogurt is fermented, ripened and frozen under control of the control unit within a single container, for example. In alternative examples, other fermented yogurt and non-fermented ice cream or sherbet products are made using the same apparatus.

Abstract: Disclosed are a kimchi container with an improved fermentation and ripening function and a kimchi ripening method. The container includes a body and holding unit. The body accommodates kimchi, and includes locking protrusions normally projected from four sides of an inner wall and an opened side to be vacuum-sealed after accommodation of the kimchi. The holding unit includes a contact part having a cross-sectional area corresponding to that of the inner bottom of the body, and through-holes formed in the circumference and at a central region of the upper side. The holding unit further includes locking grooves, to be fitted onto corresponding locking protrusions of the body, formed at an outer wall upwardly extended from and integrally formed with the rim of the contact part. Thereby, tilting of the kimchi container causes the kimchi juice to circulate freely through the holding unit and to return to the kimchi.

Abstract: A food processing apparatus includes a tank having an inlet end and a discharge end and at least one baffle divides the tank into a first compartment and a second compartment, wherein a temperature of the first compartment is greater than a temperature of the second compartment. A first drum is rotatably mounted within the first compartment of the tank such that a heat transfer medium contained in the first compartment of the tank will enter the first drum and a second drum is rotatably mounted within the second compartment of the tank such that a cool transfer medium contained in the second compartment of the tank will enter the second drum. A food product transfer device transfers food product from the first drum to the second drum.

Abstract: An improved method and apparatus for cooling filled food containers having hot contents includes spraying a coolant onto the containers. As the hot contents cool, the flow rate of coolant is decreased. The coolant is at least about 40° F. cooler than the initial average temperature of the hot contents. In one embodiment, the temperature of the spent coolant typically does not vary more than about 6° F.