Abstract: A food-processing system having a metering pump for filling a casing with food material, a linker for forming links in the filled casing and depositing a linked strand on a conveyor, and a plurality of servo motors arranged to drive each of a plurality of driven components of the processing system. The food-processing system being implemented according to a two-step ramp-up method that enables increased control of a first end and a second end of the linked strand using a first speed, and enables faster processing of the linked strand between the ends at a second speed higher than the first speed.

Abstract: The present disclosure provides a vacuum pumping device and a food processor. The vacuum pumping device includes an upper cover; a lower cover configured to cooperated with the upper cover to form a receiving cavity and including a connecting part at a lower portion of the lower cover, a wall of the receiving cavity defining an evacuation hole and an exhaust hole; a mounting support located in the receiving cavity and connected to the upper cover and/or the lower cover; a vacuum pump connected to the mounting support, and including an air inlet communicating with the evacuation hole and an air outlet communicating with the exhaust hole; a control circuit board connected to the mounting support and electrically connected to the vacuum pump; and a power supply device located in the receiving cavity and electrically connected to the control circuit board.

Abstract: A container system for storing, transporting, preparing, and serving food includes a first container half having a body. The first container half includes a first cavity defined by an interior space of the body of the first container half, a first recessed edge formed into a face of an opening of the first cavity, and a groove formed into the face of the opening of the first cavity. The container system also includes a second container half having a body. The second container half includes a second cavity defined by an interior space of the body of the second container half, a second recessed edge formed into a face of an opening of the second cavity, and a tongue extending from the face of the opening of the second cavity and configured to fit within the groove when the first container half is mated to the second container half.

Abstract: Some embodiments of the present disclosure include a deep tissue massager for single-hand operation. The deep tissue massager may include a support structure, at least one extendable pad pole adjustably and rotatably attached to and extending from the support structure, and a roller pad covering at least a portion the extendable pad pole, wherein the extendable pad pole and the roller pad are configured to be rolled against a user's muscle, releasing tension or knots in the muscle and returning the muscle closer to a relaxed state. The support structure may be, for example, a base platform with a support tower and main tower extending therefrom, a wall mountable rail, a portable rail, or a j-cup.

Abstract: A device comprises an upper section with a unidirectional flow valve and a lower section with a surface for adhering to a container with its own unidirectional flow valve and a passageway to circumscribe the container's unidirectional flow valve. A middle section of the device has a plurality of walls of which some may be at substantially acute angles that couple the upper section to the lower section to form a cavity between the unidirectional flow valve and the passageway.

Abstract: Disclosed are systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The methods can be used to transport or store the foodstuff for an extended period of time. The methods preferably use a low oxygen gas source to maintain a reduced oxygen level in the environment surrounding the foodstuff.

Abstract: In a device for dispensing tire sealant from a canister (17) by means of a pressure source (16), where the pressure source (16) and canister (17) are contained in a housing (1), the canister (17) in the housing (1) should be connected to the pressure source (16) in a removable fashion.

Abstract: A vacuum tumbling system for marinating meat including a vacuum sensor; an airtight driver; an outer vacuum chamber configured to monitor and pull a vacuum; and an inner vacuum tumbling chamber configured to enclose a marinade mixture, liquid, and the meat, configured to be disposed inside the outer vacuum chamber, and configured to pull the vacuum from the outer vacuum chamber through a small hole which is recessed on a bottom surface of the inner vacuum tumbling chamber. The outer vacuum chamber monitors the vacuum through the vacuum sensor, pulls the vacuum through the airtight driver, and tumbles the inner vacuum tumbling chamber in response to the airtight driver being driven.

Abstract: A combined fermentor and press assembly. The combined fermentor and press assembly includes a pot, container or bag having a preestablished volume “V” defined therein. A must and a future pomace being positioned in said preestablished volume “V”. A drain space “DS” defined within the preestablished volume “V” and a drain system, consisting of tubes and valves connected to a receptacle and a pump drawing a liquid from the must and the future pomace.

Abstract: A device and method for removing gas from a mixture of biomaterials includes a vacuum pump movably positioned within a cavity of a syringe at least partially defining a vacuum chamber. The vacuum pump has a pump body with proximal and distal portions, a stopper connected to the distal portion, and a flow channel. The stopper includes an inlet, and the pump body includes a port. The flow channel extends from the inlet to the port and is in fluid communication with the vacuum chamber. A first valve is positioned within the flow channel between the inlet and the port. The first valve is operable to open and close the flow channel for selectively connecting a vacuum to the vacuum chamber such that gas is withdrawn from mixture of biomaterials within the vacuum chamber.

Abstract: Provided is a modular vacuum storage apparatus and method for storing, dispensing, preserving and shipping perishable items.

Abstract: A vacuum cooling device for the cooling of foodstuff, in particular hot bakery products comprises a vacuum chamber (2) containing a product chamber (7) for receiving the foodstuff for its cooling and a separation chamber (28), a vacuum source (3), such as a vacuum pump which is connected to the separation chamber (28) and a vapor condenser (4) for condensation of vapor generated during the cooling process in the product chamber. The vapor condenser comprises a cooling medium in a sump (11) and comprises a vapor introduction element (8, 9, 10) for introducing the vapor into the cooling medium.

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: An apparatus for marinating a food in a marinade, storing the food during marination, keeping the food warm after cooking, and supporting the food for cutting is provided, the apparatus including a vacuum-sealable marination chamber; a warming chamber; and a cutting board.

Abstract: In one embodiment of an apparatus and process for packaging foodstuffs or other materials in a rigid container sealed by a flexible cover, a desired quantity of material to be packaged containing or together with some water or other liquid is placed in the container, the flexible cover is secured on the container so as to leave at least one unsealed opening, the container is heated and/or placed in a partial vacuum to bring the liquid above its boiling point to cause or permit vapor generated by the boiling liquid to expel other gases from the container through the unsealed opening, and the container is sealed while gas or vapor is still flowing out of the container through the unsealed opening.

Abstract: A container cover device having an automatic vacuum function includes a container cover. The container cover is provided with an air extraction mechanism, a vacuum indication assembly, a first switch and a second switch. For the second switch, a control assembly is provided. The first switch and the second switch control the air extraction mechanism to open or close so as to extract the air in the container thorough. The vacuum indication member is to indicate whether the container is in a vacuum state or not for the user to check air leakage. The control assembly automatically controls connection or disconnection of the second switch, so that the air extraction mechanism is automatically started to extract the air in the container when there is air leakage. In this way, the inside of the container can be kept vacuum all the time, providing fresh-keeping and moisture-proof functions.

Abstract: A method and installation for processing a mass of pumpable foodstuff material, for example a ground meat mass. The installation comprises a hopper and a positive displacement pump having an inlet and an outlet. A tube structure connects to the outlet of the pump and has a mouth, e.g. leading to a moulding device or a sausage machine. A controllable vacuum assembly is provided to cause controlled evacuation of air from the mass in the trajectory of the mass from and including the hopper to and including a pump chamber at a position where it is in communication with the pump inlet. A controllable aeration assembly is provided to cause controlled introduction of a gas into the mass at one or more locations in the trajectory of the mass between the pump outlet and the mouth.

Abstract: The invention relates to a device for centrifuging at least one food product comprising at least one conveyance means (7, 7a, 7b) and at least one centrifuge element (9a, 9b) having an interior space (15a, 15b) to receive the food product and being adapted to be spun around a first rotational axis, wherein the food product is conveyable into the internal space via the conveyance means, wherein the conveyance means is at least partly insertable into and extricable out of the interior space, as well as a method for centrifuging at least one food product, especially utilizing an inventive device, wherein the food product is conveyed to at least one centrifuge element, having an interior space to receive the food product and being adapted to be spun around a first rotational axis, by at least one conveyance means, wherein furthermore the food product is conveyed to and/or from the centrifuge element such that it is transferred to the conveyance means, transferred from one element of the conveyance means to anothe

Abstract: Disclosed herein is a membrane separation process and system for controlling the relative concentrations of carbon dioxide, oxygen, and nitrogen within a shipping or storage container containing respiring produce. The process uses a first membrane that is selective to carbon dioxide over oxygen and nitrogen, and a second membrane that is selective to oxygen over nitrogen.

Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.

Abstract: A refrigerator includes a drawer, a sealing member disposed between a case and a front part to seal the inside of the case, a manipulation member disposed on the drawer, and a sealing apparatus for closely attaching the front part to the case and maintaining the front part closely attached to the case by the manipulation of the manipulation member. The sealing apparatus includes a hook part disposed on the case and a latch member connected to the manipulation member on the front part to move according to the manipulation of the manipulation member, thereby being inserted into the hook part, the latch member being configured so that the front part moves toward the case and is closely attached to a front surface of the case according to a contact state with the hook part.

Abstract: Provided is a modular vacuum storage apparatus and method for storing, dispensing, preserving and shipping perishable items.

Abstract: A method for producing fruit products. The method includes presenting a fruit comprising at least one water insoluble component and at least one water soluble component. Removing at least a portion of the at least one water soluble component from the fruit, the removing comprising leaving at least a portion of the at least one water insoluble component. Providing at least one polyol in the at least a portion of the at least one water insoluble component.

Abstract: A marinating device includes a supporting base having a blocking sidewall, a food marinating container having a guiding rib and a container sidewall physically contacted with the blocking sidewall to block a sideward movement of said food marinating container at a first sideward direction, and an electric driving arrangement. The electric driving arrangement includes a driving unit and a plurality of driving rotors adapted to be driven by the driving unit to rotate. At least two corresponding driving rotors are frictionally and alignedly engaged with the guiding rib to block the sideward movement of the food marinating container at an opposed second sideward direction such that when the food marinating container is driven to rotate via the driving rotors, the food marinating container is securely retained on the supporting base.

Abstract: The invention provides a meat stretching device. The device includes a receptacle and a flexible sleeve. The flexible sleeve is mounted within the receptacle, the flexible sleeve having a cross-section that defines an aperture to receive one or more cuts of meat. The receptacle is connectable to an air pressure device that is capable of generating a positive pressure in the receptacle to cause the flexible sleeve to constrict around and stretch the one or more cuts of meat that are received in the aperture. In one form the flexible sleeve has a first end and a second end, and a cross-section that defines an aperture, the first end being adapted to receive one or more cuts of meat and the second end being adapted to allow the one or more cuts of meat to be removed from the flexible sleeve. In this form the flexible sleeve is mounted within the receptacle such that an airtight volume is formed between the flexible sleeve and the receptacle.

Abstract: This invention relates to a high efficiency apparatus for manufacturing an aqueous wood smoke solution in the form of a liquid smoke desired concentration, and a method of obtaining such aqueous solution using the same apparatus by burning wood, wooden chips or sawdust in a limited amount of air. The apparatus and process disclosed herein is simple, safe, and clean. Wood consumption per unit of liquid smoke is significantly smaller comparing to conventional methods, while the air pollution is reduced to a negligible level.

Abstract: The evacuation device is configured to remove air from a container via a one-way valve element attached to the container. The evacuation device includes a motor with a rotating shaft that extends along an axis line. The shaft is operably interconnected to a reciprocating element reciprocally movable within a chamber along a direction parallel to the axis line. Reciprocal motion of the reciprocal element draws air into and exhausts air from the chamber. To facilitate the operable interconnection, the evacuation device includes a cam having a cylindrical sidewall mounted to the rotating shaft. Disposed circumferentially into the cylindrical sidewall is a channel. The evacuation device further includes a yoke connected to the reciprocal element and having a follower element received in the channel. Rotation of the cam causes the follower element to move with respect to the channel, thereby converting rotational motion to linear translation. The evacuation device may also include a pressure adjustment feature.

Abstract: A gastight interface for an evacuation device includes a flexible suction cup adapted to form a gastight seal with a surface surrounding a valve disposed on a container and extending from an evacuation end of an evacuation chamber. The flexible suction cup has an aperture disposed therethrough for fluid communication with the evacuation chamber. A plurality of support members extends from the evacuation end of the evacuation chamber to restrict movement of the flexible suction cup between the surface and the evacuation end of the evacuation chamber, to allow fluid communication between an interior of the container and the evacuation chamber through the valve when the valve is in an open position, while the piston is being reciprocated between the closed end and the evacuation end. Each support member has a distal surface disposed outside of an outer perimeter of the flexible suction cup.

Abstract: In one aspect, a bracket for evacuating a storage bag having a one-way valve element is provided that has parallel first and second flat panels that delineate a gap. A bag can be placed into the gap such that the valve element on the bag aligns with an aperture disposed through the first panel. To evacuate the bag, a nozzle of an evacuation device can be inserted through the aperture and pressed against the bag sidewall about the valve element. When the evacuation device is activated, the sidewall of the bag is pulled against the rim of the nozzle and air is drawn through the valve element. In another embodiment, the nozzle can be pressed against the first panel around the aperture. In another aspect, the bracket can be included as part of a handheld evacuation device.

Abstract: A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature between 90-190° C., where after the products are being transported to the second stage. In the second stage the products are subjected to frying under reduced pressure at 25-150 mbar at a temperature between 100-145° C. In the second stage evaporation is improved and maintained at a high level, because under said reduced vacuum conditions the evaporation temperature drops considerably and consequently the evaporation out of the products continues. This reduces the quantity of fatty and oily frying substance that is taken up in this stage by the product.

Abstract: Apparatus and methods to non-thermally treat goods for human consumption with carbon dioxide. Apparatus and methods rely on multiple pressure changes of carbon dioxide to affect one of three processes. A first process rapidly freezes and thaws water on the surface of the goods in rapid succession multiple times to detrimentally affect pathogens. A second process raises the pressure and temperature of carbon dioxide to supercritical conditions to detrimentally affect the lipids in the membranes of pathogens. A third process adjusts the pressure to form a dense carbon dioxide liquid with a low pH that may also detrimentally affect pathogens. All processes may be repeated or performed in succession, or in any order. Optionally, thereafter, the goods may be stored at low temperature in substantially 100% carbon dioxide for further pathogen reduction.

Abstract: An appliance system including a module removably mounted to an appliance, one or more removable gas canisters operably connected to the module, and a food retaining enclosed space operably connected to the module. The one or more gas canisters supply a modified atmosphere in the food retaining enclosed space to produce a modified atmosphere that enhances preservation of the food contained in the food retaining enclosed space.

Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.

Abstract: The invention relates to a production plant for vacuum infusing a food product comprising at least a first storage tank for storing a probiotic suspension, said first storage tank being connected to a first dosage tank for dosing a probiotic suspension, a second storage tank for storing a second solution, said second storage tank being connected to a second dosage tank for dosing the second solution, and wherein the first dosage tank and the second dosage tank are connected to a vacuum infusion tank by one or more spraying nozzles leading into the vacuum infusion tank, and wherein at least the first dosage tank is individually connected to the vacuum infusion tank by one or more first spraying nozzles leading into the vacuum infusion tank.

Abstract: Described is a method as well as an apparatus for vacuum cooling of food produce through moisture removal, which method comprising the steps of loading the food produce to be cooled into a vacuum chamber, lowering the pressure inside the vacuum chamber to a predetermined pressure level and maintaining the vacuum chamber at this predetermined pressure level both by removing air through a vacuum pump system for a sufficient of time to allow heat transfer out of the food produce to take place, and condensing water vapor inside the vacuum chamber through a refrigeration system. The method and apparatus is unique in that the step of lowering the pressure inside the vacuum chamber to the predetermined pressure level is carried out using a single stage vacuum pump and the step of maintaining the vacuum chamber at this predetermined pressure level is carried out using a two stage vacuum pump.

Abstract: A flexible, plastic thin film food package is provided having an elongate opening check valve with an air removal port that allows repeated opening and resealing of the package followed by removal of air and moisture by vacuuming. The top open edge of the food package is bonded to a flexible but rigid frame that fits a lid with the air removal port flat valve. The flat valve is a compressed foam sponge and a thin film housed in a rigid case that is bonded to the lid. Air is removed with a spatula attachment of the vacuum pump that is inserted into the space between the lid and the flat check valve. Once vacuum is induced in the interior of the food package, the film covering the frame is sucked against the lid thereby shutting off influx of air into the package.

Abstract: A vacuum cooking apparatus for household use, comprising, on a supporting structure which has a column-like extension, at least one unit for packaging in pouches in vacuum food products to be cooked, at least one unit for cooking the food products arranged in pouches and at least one unit for quick refrigeration of the food products arranged in pouches and cooked, the at least one unit for packaging food products in pouches in vacuum comprising a vacuum packaging machine which is mounted on a drawer-like element which is supported so that it can slide by the supporting structure in order to pass from a retracted position, in which the vacuum packaging machine is arranged within the outer peripheral contour of the supporting structure, to an extracted position, in which the vacuum packaging machine is positioned at least partially outside the supporting structure, and vice versa.

Abstract: This invention comprises a new process for imparting the flavor of smoke to food and consists of a vacuum/compression chamber designed for the placement of meat or other food product within; and which can be sealed to create an airtight condition within; and which is connected by an adjustable valve or valves to a smoke producing chamber capable of producing smoke saturated air which can be sucked into said vacuum/compression chamber by an attached vacuum pump, causing said smoke saturated air to be pulled deeper into said meat or other food product than would occur under normal exposure conditions; and subsequently pushed further into said meat or other food product by compression of said smoke saturated air within said vacuum/compression chamber; and this process can be enhanced by piercing meat or other food product with a skewer device which creates more exposed surface within the meat or other food item.

Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.

Abstract: To enhance evacuation of a storage bag having a one-way valve element and to reduce noise during evacuation, a handheld evacuation device includes one or more gaskets that can be made of resilient material. A gasket can be disposed about the rim of an inlet opening of the evacuation device to provide both a leak-free interface between the evacuation device and the storage bag and to reduce vibration and chatter of the evacuation device against a rigid support surface. A gasket can also be provided intermediately between a main body portion of the evacuation device and a nozzle portion that is to be placed adjacent to the storage bag during use. The intermediate gasket isolates vibrations in the main body portion thereby reducing vibrations and chatter of the evacuation device against a rigid support surface.

Abstract: A container is provided for storing items in a vacuum state. The container includes a receptacle with associated lid. A lever and clamp act together as a toggle to exert a relatively high closure force on the lid. The container includes a vacuum pump, preferably within a base of the container. A switch is provided to activate and deactivate the pump which is activated by the lever when the lever is pivoted to a closed position. A sensor is optionally also provided to shut off the pump when a sufficiently low pressure is reached. The lid includes a bleed port which is closed by the clamp when the lid is closed. When the lever and clamp are pivoted to an open position, this bleed port is opened so that pressure equalization occurs and the lid can be easily opened without fighting atmospheric pressure forces acting on the lid.

Abstract: The vacuum storage system comprises: a vacuum pump, a vacuum bus, a control system to monitor and maintain a selected vacuum level in the vacuum bus. The control system provides system shutdown and alerts or warnings when the selected vacuum level cannot be maintained within the vacuum bus. The vacuum storage system further comprises one or more canister ports wherein each of the canister ports comprises a check valve to assure that no loss of vacuum occurs in occupied canister ports when one or more of the canister ports are unoccupied and open to ambient pressure, a manual valve, and a fitment for removably attaching a canister.

Abstract: A method and apparatus by which flowers or food products are treated for the elimination of pathogenic and spoilage bacteria, the scavenging of free radicals that cause oxidative decay, the enhancement of flavor, the stabilization of fats, and the extension of shelf life that consists of alternately exposing the product to a vacuum environment and a saline solution containing organic acids for a predetermined period of time, including such method and means that includes automated devices that is pre-programmed to maximize effectiveness of the process for its intended purpose while minimizing any associated damage to the processed product.

Abstract: A method of converting a conventional atmospheric frying device to a vacuum frying device is provided. The method includes positioning a hood on top of a conventional frying device to provide an enclosure for drawing a vacuum within the modified devices. In addition, the method can include strengthening the existing vat so that it is capable of withstanding the forces associated with vacuum frying.

Abstract: A marination device for marinating a food item. The marination device includes a flavor injector configured to inject during a first stage marinating process liquid preparation into the food. A vacuum canister configured to pressurize to a negative pressure state during a second stage marinating process the food. The food is vacuumed to remove the air in the food, and re-pressurized to an atmospheric state in the vacuum canister to imbue the liquid preparation into the food.

Abstract: Described herein are a method and system for cooking viscous fruit product composed of a high proportion of fruit from a fruit based slurry. The method includes heating the slurry in a heat exchanger, and subjecting the slurry to a vacuum in a vacuum chamber. The vacuum removes moisture from the slurry. The system includes a heat exchanger for heating the slurry to promote evaporation, and a vacuum chamber fluidly coupled to the heat exchangers. The vacuum chamber generates a vacuum that removes moisture from the slurry. Using the described method and system, a viscous intermediate fruit product composed of a high proportion of fruit, as high as 100% fruit, can be made. The viscous intermediate fruit product can subsequently be formed into consumable end fruit products.

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 food storage device includes a housing defining an interior area accessible through a door coupled to the housing. The food storage device includes a vacuum pump in communication with the interior area for selectively removing air from the housing. A pressure activated switch is in communication with the vacuum pump and interior area for selectively actuating the pump. A humidifier is also positioned relative to the interior area for maintaining that area at a predetermined humidity level. A humidity sensor communicates with the humidifier for selectively actuating the humidifier to add moisture to the interior area so as to maintain a desired humidity level. The food storage includes a pressure equalizing valve in communication with the housing interior area and with an area external to the housing for equalizing a pressure inside the interior area with a pressure outside the housing.

Abstract: The invention is to provide an adjustable vacuum food storage container, comprising of a base, a socket mounted on the base, and a cover covering the socket; a vacuum controller, a pressure detective means, an out connector power means, a spare battery set, and a power switch are disposed on the base, and an exhaust valve are further added on upper cover; the pressure detective connected to the socket for auto-detecting the accommodation between the socket and the upper cover, and the vacuum controller combined to the pressure detective means for keep it at vacuum state at any moment.

Abstract: A marinating device includes a supporting base having a blocking sidewall, a food marinating container having a guiding rib and a container sidewall physically contacted with the blocking sidewall to block a sideward movement of said food marinating container at a first sideward direction, and an electric driving arrangement. The electric driving arrangement includes a driving unit and a plurality of driving rotors adapted to be driven by the driving unit to rotate. At least two corresponding driving rotors are frictionally and alignedly engaged with the guiding rib to block the sideward movement of the food marinating container at an opposed second sideward direction such that when the food marinating container is driven to rotate via the driving rotors, the food marinating container is securely retained on the supporting base.