Abstract: A stackable, atmospheric controlled container is provided having upper and lower members that are hermetically sealed together for containing perishables therein. Inlet and outlet valves are provided for allowing the interior of the container to be provided with gases or combinations of gases to retard the spoilage process for food products and extend the shelf life of perishables several times over their normal life. The valves allow the container interior to be pressurized, purged of oxygen, and/or maintained at vacuum condition. The present containers can be used for storage and transportation of perishable food and other items as well as delicate non-perishables such as electronic components. The ability to control the interior atmosphere such as by purging it of oxygen is advantageous in that it inhibits the buildup of corrosion on electronic parts and equipment.

Abstract: Process and apparatus for the production of confectionary mass from the components of milk proteins, sugar, glucose, fat and water. The components are homogenized in a closed tank under controlled pressure and temperature and are transferred from the closed tank to a scraped surface rotor cooker at a pressure between 0.2 and 0.9 bar absolute. The components are retained in the cooker for a period of 4 to 10 seconds, then transferred from the cooker to an evaporation chamber that is in open connection with the cooker and that is at a pressure of 0.2 to 0.9 bar absolute. Steam from the evaporation chamber is condensed in a condenser connected to a vacuum chamber. The product is withdrawn from the vacuum chamber at a temperature below 100.degree. C. When little or no Maillard reaction is desired, the closed tank is maintained at a pressure no more than 1 bar absolute at a temperature between 40.degree. C. and 90.degree. C.

Abstract: A meat diminution and emulsifying apparatus comprising a housing having a plurality of interconnected chambers for rotatably receiving feed screws and rotary cutter assemblies therein, said feed screws and cutter assemblies being sequentially arranged and being provided intermediated two sets of rotary cutter assemblies with a chamber within which meat may be mixed and kneaded and provided with spices and other additives. The sequentially arranged cutter assemblies provide for progressively finer chopping of meat. A filler is provided at an output of the final cutter assembly for feeding chopped product into casings, and a conduit is provided between the output of the final cutter assembly and a feed screw ahead of it for recirculating meat for repeated chopping.

Abstract: A massage plant for the processing of chunks of meat includes a container (22) which is rotatable about its longitudinal axis and includes axially or substantially axially extending interior conveyors (16), each made as a hollow profile containing internal channels. Each conveyor is preferably produced by securing a sheet by means of embossments (e.g., temp-plates or vortex plates), in such a manner that a space is generated between the sheet and the hollow profile which has a connection (42,46) for a fluid for regulating the temperature of the load of meat and brine in the container. The axial orientation of the conveyors makes the entire interior of the container easy to survey. The construction of the conveyors is furthermore comparatively simple, and in the event of a leakage, the valuable meat contained in the container is not contaminated by the fluid, since the spilled matter runs within the hollow profile where it is possible to detect any spillage.

Abstract: An automatic packaging system for dry lasagna noodle product includes a vacuum drum which automatically lifts a top layer of lasagna noodle from a bottom layer. The layers are travelling on a conveyor belt. The vacuum drum replaces the top layer back onto the conveyor belt behind the bottom layer. A water knife cutter is disposed downstream from the vacuum drum. The water knife cuts the lasagna in half. An inspection/rejection station is disposed downstream from the water knife cutter. The inspection/rejection station inspects piece of lasagna to ensure that it is of uniform shape and satisfies a predetermined minimum quality standard. A swing conveyor is disposed downstream from the inspection/rejection station. The swing conveyor transmits the lasagna onto one of two travelling conveyors. The travelling conveyors transmits the lasagna onto a loading conveyor. The loading conveyors transmits the lasagna into a bucket in a bucket indexer station.

Abstract: The present invention is a surface pasteurizer and method for treating the surface of raw foods, by exposing the surface to a treatment gas in the absence of air, so rapidly and ending the treatment, by streaming the treatment gas back into vacuum, so rapidly that the interior of the food is unaffected by treatment and so that the pasteurizer is able to process a high volume of food in a given time period. The treatment may have for its object (1) killing surface microorganisms on such items as meat, seafood, fruit, vegetables, and packaging materials; (2) firming the surface layer over a sensitive interior on such items as encapsulated liquids, permeation membranes, and edible coated objects; or (3) weakening the surface layer over a sensitive interior in order to more easily remove the surface layer on such items as peeled grains, fruit and vegetables.

Abstract: A process for combined smoking and cooking of foodstuffs involves feeding a mixture of superheated steam and liquid smoke vapor into a treating medium which is circulated in a treatment chamber. The mixture is produced by an arrangement of mixing nozzles that are connected to a superheated steam duct and a liquid smoke duct.

Abstract: The present invention relates to a package which contains a food product and an aromatized headspace. The headspace includes an aromatised food-acceptable inert gas and food-acceptable protective gas. The invention also relates to a process and an apparatus for introducing an aroma into the headspace of a package containing a food product during the gas packing of the food product by introducing a modified atmosphere into the headspace, and introducing a food-acceptable aroma dissolved in or mixed with a gaseous food-acceptable inert gas into the headspace of the package.

Abstract: A plant for treating heat-sensitive fluid foodstuffs, such as whey protein concentrate and cheese milk, is provided. The plant comprises: an infusion chamber having an outlet opening, in which the fluid foodstuff is subjected to a heat treatment by a feeding of steam therein; a vacuum chamber having an inlet opening in communication with the infusion chamber for removing water from the fluid foodstuff; and a positive-displacement pump connected to the outlet opening of the infusion chamber and connected to the inlet opening of the vacuum chamber in such a manner that during operation of the plant a pressure drop applies across the pump in the flow direction of the fluid.

Abstract: Materials, for example, plant-based food products, are subjected to heat and pressure in a processing enclosure, wherein the pressure is greater than the pressure of the atmosphere. The heated, pressurized materials are then subjected to a pressure-reduction phase during which the pressure in the processing enclosure is reduced at a rate greater than 500 millibars per second and by an amplitude greater than 1 bar. The rapid pressure-reduction phase of the invention contributes to the production of processed materials having a slightly spongy structure that is due to the presence of micro-cavities that promote the recapture of subsequent moisture.

Abstract: A method of peeling tomatoes with the disclosed machine includes passing tomatoes through the steam chamber and maintaining a steam-controlled temperature of approximately 220.degree.-290.degree. F. and a pressure of 12-30 psi. The level of condensate is controlled for dragout by adding water and the concentration of naphthalene sulfonate is monitored and maintained at approximately 1000-2000 ppm. Residence time in the steam chamber is 8-35 seconds, while residence time in the vacuum chamber is 5-10 seconds while maintaining a vacuum of approximately 16-26 in. Hg at approximately 75.degree.-90.degree. F.

Abstract: A vacuum extractor mounted in an one-way valve in a lid of a container body of a vacuum container and adapted to extract air out of the vacuum container, including an extraction pump mounted in the one-way valve and driven to draw air away from the container body, a motor mounted in the lid, a reciprocating mechanism driven by the motor to reciprocate the extraction pump, causing it to draw air away from the container body, and a vacuum a detector mounted in the lid and adapted to detect the pressure of air in the container body, the vacuum detector connecting a power source to the motor when the pressure of air in the container body surpasses a predetermined high value, and cutting off the power source from the motor when the pressure of air in the container body drops below a predetermined low value.

Abstract: An apparatus and process are provided for improving the flavor of a bottle of liquor. An adapter seals the bottle, and an air inlet tube extends from the atmosphere through the adapter into the liquor in the bottle. A vacuum pump connected to the bottle draws air from the atmosphere through the air inlet tube into the liquor. The air percolates bubbles up through the liquor and is exhausted through the vacuum pump. Volatile compounds are drawn out of the liquor as a result of this action and discharged with the air, improving the flavor of the liquor.

Abstract: A dough portioning machine comprises a metering chamber with a metering piston which is displaceable therein. The metering piston is provided with a degassing channel which is formed in the piston wall and to which a cleaning pin in the cylindrical wall of the metering chamber can be allocated.

Abstract: A hydrolyzer system, apparatus, and method for effecting the continuous conversion of offal, feathers, hair, and other keratinaceous material into usable protein products for further commercial usage. The hydrolyzer system includes a feed screw conveyor, transfer conduit, feed substrate expansion chamber, hydrolyzer, product expansion means, and dryer. The hydrolyzer utilizes direct steam injection heat transfer in combination with a feed expansion chamber means and means for agitation and mixing within the hydrolyzer to fluidize a plug of feather feed substrate formed in the transfer conduit by the feed screw conveyor. The apparatus provides a means for heating and fluidizing the feather feed substrate at elevated temperatures while mixing same to effect its hydrolyzation while preventing the escape of back pressure therefrom via a feed substrate plug formed by the feed screw conveyor.

Abstract: A method of preparing a food product is disclosed and includes the steps of placing the food product within a cooking cavity, reducing the pressure within the cooking cavity thereby creating a vacuum within the cooking cavity, heating the food product within the cooking cavity and returning the cooking cavity to atmospheric pressure. In doing so, a temperature necessary to cook the food product in the vacuum is less than that temperature necessary to cook the food product at atmospheric pressure. Consequently, the food product may be fully cooked at a temperature which does not cause the food product to dry-out or become tough.

Abstract: A tomato peeling machine is disclosed which includes an inclined, cylindrical steam chamber having star valves at its input and output ends. A feed screw is concentrically mounted therewithin and drives tomatoes through a biphasic environment comprised of an aqueous condensate solution of naphthalene sulfonate and steam vapor. A fluid delivery conduit in fluid communication with the steam chamber is connected to a water source as well as to a chemical reservoir containing concentrated solution of naphthalene sulfonate. The fluid delivery conduit includes flow-regulating apparatus and the steam chamber includes condensate level-controlling apparatus. A vacuum chamber is provided downstream of the steam chamber, and a vacuum pump draws vapors out of the vacuum chamber into a condensing chamber. A method of peeling tomatoes with the disclosed machine includes passing tomatoes through the steam chamber and maintaining a steam-controlled temperature of approximately 220.degree.-290.degree. F.

Abstract: A plant for continuously sterilizing fluids, such as milk and cream comprises a sterilizing device (2) in which the fluid is sterilized while steam is fed thereto, and a vacuum chamber (1) for removal of the water from the fluid and from which the fluid is extracted by means of a pump (8). The vacuum chamber (1) is accommodated before the sterilizing device (2) when seen in the flow direction of the fluid, said vacuum chamber (1) being connection to said sterilizing device (2) through a first heat exchanger (11) for heating the fluid before it enters said sterilizing device (2).

Abstract: Disclosed is an electric rice cooker including an adiabatic vacuum device having an adiabatic function of repressing an outside loss of a heat generated by a hot plate at a minimum and a keeping warm function of continuously maintaining a heat warmly therein. In the electric rice cooker, an outer case has an inner case disposed therein. A cooking kettle disposed inside the inner case for containing water and rice to be cooked. An hot plate mounted adjacent an outside surface of the cooking kettle for heating the cooking kettle. A lid removably covers a top of said cooking kettle. An adiabatic vacuum member mounted between the outer case and the cooking kettle for preventing a heat from being emitting from the cooking kettle to an outside. The electric rice cooker can repress a loss of an internal heat in a cooking kettle at a minimum by means of an adiabatic vacuum member so that a thermal efficiency can increase, and can continuously maintain the internal heat warmly at a keeping warm process.

Abstract: A food material placed into a frying box 3 is immersed into an impregnation tank 50 containing a processing liquid under a depressurization in a throw-in preliminary chamber 9 and then, the substitution of the water in the food material with the processing liquid is conducted by exposure to the atmosphere. The food material impregnated with the processing liquid in the above manner is subjected to a frying under a depressurization in a fryer body 1. A fried food product is oil-cut away under a depressurization in a discharge preliminary chamber 10 by an oil cutting-away vibrator and then cooled rapidly by a cooling gas blown from a pipe 49. This treatment causes the surface of the fried food product to be solidified rapidly, thereby providing an expanded fried product having a crispy eating feel without shrinkage.

Abstract: A process and apparatus for producing a food product from a waste slurry of water and solid organic material from a cooking process and/or food treatment facility utilizes an evaporator to evaporate water out of the waste slurry to produce a food product and pure water. A portion of the slurry is recirculated through the evaporator.

Abstract: A conche for producing chocolate compound consists of a conche container (10) with a main chamber (12) and subsidiary chambers (13, 14). Mixing vanes (22, 23 and 30, 31) are disposed therein on central shafts (19, 20, 21) in order to intimately mix the components fed in from above. In order to improve the mixing effect, additional mixing tools in the form of mixing worms (37, 38) are disposed in the lower part of the conche container (10), in particular in the main chamber (12). Stripping means (24, 25) moved along a cylindrical container wall (15) are supported solely in the region of a central transverse plane on a main shaft (19) in the main chamber (12). The main shaft (19) is provided with a clear cross-sectional thickening (28) which at the same time fills a dead space in the conche container (10).

Abstract: An apparatus extracts juices and flavors from hydrated biological materials without adding exogenous water during operation. The apparatus uses steam produced from the water inherently present in the hydrated biological materials themselves.

Abstract: A vacuum container has a vessel and an installed air extraction device covering the vessel. The installed air extraction device has a cap, an air extraction device disposed in the cap, and an air inlet valve passing through a center of the cap. The cap has an inner cover, an outer cover, and a hollow interior defined between the inner cover and the outer cover. An inner sleeve extends downward from the center portion of the outer cover. A spring encloses the middle portion of the air inlet valve. Another spring encloses the inner sleeve.

Abstract: A method of processing a solid foodstuff, such as a meat portion or portion of plant foodstuff, by a heating and cooling cycle in which the environmental pressure applied to the foodstuff is controlled during heating so that, at a maximum target temperature, all parts of the body of the foodstuff are conformed to this target temperature due to flow of water, transiently in the vapour phase, from hotter regions to cooler regions. In particular, at least when the target temperature is nominally attained, the pressure is set to the saturated vapour pressure of the foodstuff at the maximum target temperature.

Abstract: A food processing apparatus particularly designed for handling produce items with a calyx and including a vacuum mechanism for grasping the produce item by the calyx for orientation and transportation of the item and a coring implement for removal of the calyx from a properly oriented produce item, the processing apparatus being designed to perform grasping and coring operations at separate stations or is a single operation.

Abstract: In an hermetically sealed fresh-keeping container for organic substances, in particular foodstuffs, with a dimensionally stable bottom part that incorporates a support surface for the goods that are to be kept fresh, a similarly dimensioned and stable upper part that is mounted on the lower part, above the support surface, so as to be removable. The hood forms a useable space, and a vacuum pump system removes the air within the useable space. The useable space is also delimited by an airproof foil, the edge of which is releasably connected with a wall of the container. A suction opening of the vacuum system is incorporated in this wall.

Abstract: A massaging machine has a tank inclined to the horizontal and pressure-tight chute at the upper end for loading pieces of meat into the vessel and a chute at the lower end for discharging the massaged meat. The tank is supported by load cells on respective legs of a support and the paddles are designed, upon rotation, to urge the pieces of meat away from the discharge chute until the direction of the paddle shaft is reversed to allow discharge of the meat.

Abstract: A conching step for the production of chocolate is described and is carried out by means of a turbomixer which arranges the previously refined chocolate paste in a thin, dynamic layer which flows in contact and in a heat-exchange relationship with an internal wall of the turbomixer.

Abstract: A fruit or vegetable peeling apparatus (1) moves the fruit or vegetable from a loading station, which includes a centralising means (14) to a heating station (23), a ripping or scragging station (24), a vacuum peeling station (25) and finally a cutting station (26). The heating at (23) which can be by infra-red radiation, is sufficient to at least partially lift the skin from the flesh. One or more scragging wheels (32) can then puncture and lift the skin to provide access for vacuum at (25) to peel the skin off. A further embodiment uses gas flame heating and a linear conveying system.

Abstract: An improved automatic machine for sterilization and aseptic packing of meat products such as a piece of ham, shoulder meat or the like. The machine operates in a continuous cycle and includes first, second and third stations. The first station sterilizes an outer surface of a meat piece which is fed, after pasteurization, in a stripped condition into the first station. The first station has a tightly sealable chamber with a grid deck for supporting and then releasing the meat piece. The first station further includes a mechanism for tightly closing the chamber after introduction of the meat piece; a mechanism for opening the chamber after sterilization, and a heating mechanism for heating the inside of the chamber. The second station achieves packing of the meat piece after sterilization and includes a mechanism for removing the meat piece from the first station and for transferring the meat piece onto the second station.

Abstract: A method and system of decontaminating the surface of food products including seeds, grains, nuts, spices, fruits and dried and dehydrated food with hydrogen peroxide vapor is provided.

Abstract: A bottle cap with an air removing device consists of a cap unit and an air stopper combined together. The cap unit includes an upper cap portion, a lower cylindrical portion and a valve formed in an interior of both the upper cap portion and the lower cylindrical portion and having a capsule-shaped cavity for a stopper of the air stopper to fit and move up and down therein to stop an air hole in a bottom of the valve so that the air in a bottle fitted with this cap may be pumped out by an extra air pump fitted in an open cavity of the upper cap portion. After the air in the bottle is pumped out, then the air stopper is pushed down by the air pump again, keeping the cap firmly fixed on the mouth of the bottle in an almost vacuum condition, wherein the food therein may not deteriorate for a long time.

Abstract: The present invention provides an apparatus capable of producing different kinds of foods, the apparatus comprising plural number of processing devices, each having a specific function for treating or holding food materials, and one or more carrier vessels for transporting the food materials from one processing device to another, the carrier vessels having multiple functions and at least one compartment for holding the food materials treated or held in the processing devices. The apparatus is capable of producing different kinds of food products by instructing the carrier vessels to transfer food materials from one device to another according to the process requirements of the desired end products. The carrier vessel has a memory device that holds the information of the locations of devices from and to which the carrier vessels are instructed to transfer food materials.

Abstract: The vacuum tumbler has an evacuatable drum (3) which is mounted for rotation around its longitudinal axis (11) and is provided on one end side with a loading opening and on the other end side with a removal opening (12). In order to obtain continuous operation, a vacuum sluice (19, 19') is arranged both at the loading opening (12) and at the removal opening (12') and in each case a vacuum packing (17), which is effective when the drum (3) is rotating, is present between the two openings (12, 12') and the corresponding vacuum sluice (19, 19').

Abstract: The present invention relates to a method for processing fresh foodstuffs in large quantities and in bulk, such as fruit and vegetables but also other types of foodstuffs such as pasta, fish, meat, etc. in order to allow them to be preserved for a long period of time whilst keeping their organoleptic characteristics. The invention also extends to devices for implementing this method.

Abstract: A container body portion with airtight defining walls and an open end is associated with a lid having airtight engagement with the open end. A tube projects through the lid in an airtight fit and communicates with the interior of the container. An outer open end of the tube is capable of connection to a source of vacuum. The lid has a sharpened projection that can be engaged by the end of the tube in a forced fit to provide a sealed atmosphere for the container. The container may be a body portion with self supporting airtight walls or it may comprise an airtight bag.

Abstract: A manually operable device for metering air through a valve system for drawing into, retaining and evacuating material from a chamber having a first air passageway operatively connected to the chamber and exposed to the atmosphere for transporting the material, a second air passageway operatively connected to the chamber, an oscillating air source for moving air within the second air passageway and a valve mechanism operatively connected to the second air passageway which when in a first position upon actuation of the oscillating air source moves air creating a partial vacuum within the chamber causing material to be drawn into the chamber, and when in a second position upon actuation of the oscillating air source causes air to be introduced under positive pressure into the chamber evacuating the material from the chamber into the first conveying mechanism and a third air passageway coupled to the valve assembly which allows the second air passageway to vent to the environment.

Abstract: A vacuum cap for liquor bottles comprising a lower cap body combined on a cylindrical body fixed around a top end of a bottle, an air valve disposed in an annular upper recess of the lower cap body and blocking air holes in the recess and having two upwardly and outwardly extending projections protruding through two slots in an upper cap body fitted in the recess and located over the air valve, an independent air pump being placed on the lower cap body for pumping out the air in the bottle through the air holes and a gap between the air valve and the recess and through the two slots in the upper cap body so as to establish a vacuum in the bottle for preserving liquor contained in the bottle.

Abstract: Apparatus to mashing and to dehydrate food product includes a base portion, a housing, a roler and a mixer driven by driving means. During operating the dehydrator, the roller will rotate to produce a centrifuging force which forces water preserved in the food product to be expelled. The mixer will rotate with the roller too which mashes the food product. An air inlet guides hot air into the roller to dry the mashed food product for preservation purpose.

Abstract: A conching device comprising at least one rotor shaft (4) having conching tools (5) is subdivided by partition walls (10, 11, 12) into compartments (13-16), so that in these compartments (13-16) different formulations can be conched simultaneously. The through holes for the rotor shaft (17) across the partition walls (10, 11, 12) between the compartments (13-16) are sealed by means of Belleville spring washers (18) such that no transport of chocolate paste can take place from one compartment (13-16) to another. Since the conching device comprises only one driving mechanism 8 and only two bearing units (6, 7) for each rotor shaft (4), there results a cost- and space-saving device, which can be employed in a manifold way. Thus, different formulations can be conched in the different compartments, which formulations can be processed parallely or at different times, by way of example.

Abstract: A method of sterilizing a liquid milk based product comprises indirect preheating of the product and final heating to a sterilization temperature 140.degree.-150.degree. C. by direct steam injection. The product is cooled by so called flash-cooling at which steam corresponding to the added amount of steam is evaporated. The product is cooled by indirect cooling. It is now proposed that the product prior to the flash-cooling is cooled from the sterilization temperature 140.degree.-150.degree. C. to a temperature in the interval 90.degree.-120.degree. C. in an indirect, first cooling step after which the product is cooled by flash-cooling to a temperature of 70.degree.-85.degree. C. The apparatus for sterilization comprises a balance vessel (1) connected to an indirectly working first heat exchanger (4) for heating of the milk based product. A steam injection nozzle (6) is arranged in a pipe line out from the heat exchanger (4).

Abstract: A combined vertical column and shallow tray semicontinuous deodoriser for edible oils and fats and comprising a column (10) of discrete vessels and a deodorising vessel (13) disposed within or valve-connective thereto. In the operation of the device, heated oil from a vessel (12) is supplied to deodorising vessel (13) wherein it is circulated by steam injection at (33) through a lift tube (29), between a plurality of vertically separated self draining shallow trays (26, 27, 28). The entire oil content of deodorising vessel (13) is circulated therethrough approximately once a minute for a period in the region of eighteen minutes to strip free fatty acids and other volatile components from the oil by falling curtain and steam sparge techniques, and then the oil batch is discharged to a heat recovery vessel (14) and a cooling vessel (15) before product discharge.

Abstract: A vacuum sealed canister unit which includes two parallel integrally constructed interconnected cylinders. A large cylinder defines a canister for storing food items and has a wide top opening with removable cover which can be sealed in place. The vacuum is released by a valve mechanism incorporated in the cover and handle of the large cylinder. The storage container is connected to a vacuum pump chamber by a passageway with a one-way check valve on the pump side. The arrangement of the vacuum pump shaft allows outside air pressure on the top side of the pump assembly shaft to be equalized and the pump handle to be stored in a down stroke position after pumping is complete. To operate, one places the thumb over a hole in the handle and depresses the handle. Space above a piston at the base of the handle shaft expands, drawing a vacuum in the storage container as air is drawn through the connecting passage between the cylinder.

Abstract: A manually operable device for metering air through a valve system for drawing into, retaining and evacuating material from a chamber having a first conveying mechanism operatively connected to the chamber and exposed to the atmosphere for transporting the material, a second air conveying mechanism operatively connected to the chamber, a manually operable device for moving air within the second conveying mechanism and a valve mechanism operatively connected to the second conveying mechanism which when in a first position upon actuation of the manually operable mechanism moves air creating a partial vacuum within the chamber causing material to be drawn into the chamber, and when in a second position upon actuation of the manually operable mechanism causes air to be introduced under positive pressure into the chamber evacuating the material from the chamber into the first conveying mechanism.

Abstract: A method for sterilizing, packing and sealing a meat product includes at first station (1) sterilizing the meat product surface layer or stratum by submitting it to a thermal shock of high temperature during a very short interval (HTST technique), feeding the meat products to the first station and withdrawing the meat product from the first station and transferring it to a second station (2), wrapping the meat product at the second station in a pre-set position including for sequentially positioning (57, 58) tubular container such as bags (65) from a storage area (62) therefor to the wrapping position and opening the inlet of the tubular container for insertion of the meat product therein from the transfer device (0), transferring (85, 86, 87, 88, 95) the filled tubular containers in the open position to a third station (3), and vacuum sealing the containers at the third station.

Abstract: A combination pressure and vacuum smoker is described that includes separate compartments for the creation of a fire, the pressurized smoking of foods, and the smoking of foods in a partial vacuum. In operation, a user creates a fire in the fire compartment and places the foods to be smoked in the other compartments. The unique design to the device allows a user to pressurize the fire compartment with air and to transfer the pressurized and smoke filled air to the pressure smoking compartment to smoke the foods therein contained under pressure. The design further allows a user to create a partial vacuum within the vacuum smoking compartment, to then draw smoke filled air from the fire compartment into the vacuum smoking compartment, and to maintain a partial vacuum in the vacuum smoking compartment.

Abstract: In a conching device (1), a covering hood (7) is arranged above the opening (6) of the trough (2), which prevents the chocolate paste from being thrown out of the opening (6) during the conching process. The bottom side of the covering hood (7) is continuously cleaned by a wiper (15) by means of a periodic forward and backward movement. An electric motor (18) or a fluidic swivel drive (18) is used for driving the wiper.

Abstract: A continuously operating conching machine (1) according to the invention is divided into a plurality of compartments (10-12) divided by at least one partition wall (8), transfer of the material from one compartment (10-12) to the next being effected via at least one opening (e.g. 16) in the particular partition wall. However, with a conching machine continuously processing the chocolate paste, it is possible expediently to carry out a method according to the invention, in which additives are added only batchwise to the essentially continuously processed chocolate paste, in order to permit more accurate metering.

Abstract: A vacuum thermal cooker comprising an outer cooler, an inner cooker, a sealing lid unit and an insulating disc, the inner cooker being used for boiling food and then to be placed in the outer cooker sealed by the sealing lid unit and then the air in the outer cooker being sucked out by a separate simple sucking pump operated by hand, the interior of the outer cooker becoming vacuum so that the heat of the food and the inner cooker may be kept for a long period of time, not easily cooled off by function of the vacuum condition of the outer cooker.