Abstract: According to the invention, there is provided a raw meat massaging apparatus including a container adapted to be charged with raw meat having a pickle solution injected thereinto, the container having the shape of rotary body. A frame extends longitudinally of the container, the container being supported by the frame for rotation about the longitudinal axis of the container. The frame includes container drive means for rotating the container about the longitudinal axis thereof for massaging, mixing and salting the raw meat. The frame is the type of a seesaw supported on a support means for rockingly movement thereabout, the support means extending substantially horizontally and widthwise of the frame and the container.

Abstract: A reduced-pressure fryer machine adapted to fry a food material in a food container case by immersing same in heated oil in a reduced-pressure frying vessel, the food container case being constituted by an open-topped container body substantially unperforated except its bottom side and a substantially unperforated lid for opening and closing the open top side of the container body.

Abstract: An apparatus for the heat treatment of particulate material such as food includes a vessel which may be pressurized or evacuated and a perforated agitator through which steam is furnished to a layer of the material under treatment in the bottom of the vessel while the agitator is oscillated.

Abstract: A method and apparatus for killing microorganisms on the surface of raw meat. The microorganisms are killed by exposing the meat to controlled applications of a biocidal treatment gas in a vacuum/pressure regulated environment. The meat is first exposed to a vacuum, the surface then flushed with an air-free treatment gas, then full treated with the air-free treatment gas, and then reexposed to a vacuum. The method and apparatus successfully kills microorganisms on the surface and pores of raw meat without causing significant deleterious changes to the meat.

Abstract: A food processing equipment particularly adapted for frying treatment of various kinds of vegetable root, meat and marine object which are first sliced and then disposed in a drying basket for removal of moisture; afterwards, the processed food is submerged in fructose for a period of time in a frying tank, and then the fructose is discharged out of the tank with frying oil charged thereinto subsequently. The food is then fried in the frying tank for some time. The fried food taken out of the frying oil is first shaken up and down and rotationally so as to get the same deoiled in a vacuum state. The deoiled food is then blown cool by way of cold air produced by a cooling machine. Next, the cooled food is carefully seasoned so that the original color and flavor and nutrition of the processed food can be well maintained and the same is tasted crispy and can be reserved for a longer time.

Abstract: An automatic machine for sterilizing, packing and sealing a meat product includes a first station (1) for 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), an apparatus (E) for feeding the meat products to the first station and a further meat product conveying apparatus (0) for withdrawing the meat product from the first station and transferring it to a wrapping position, a second station (2) for wrapping the meat product in a pre-set position including a device (57, 58) for sequentially positioning tubular containers 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), a device (85, 86, 87, 88, 95) for transferring the filled tubular containers in the open position to a third station (3), and a device at the third station for vacuum sealing of the container.

Abstract: An improved vacuum type food frying apparatus is mainly equipped with a food feeding device, a frying tank, an output device, a vacuum generating device, an oil heating and filtering device, an oil recycling and storing device. Food put in a plurality of baskets goes through a vibrated conveyor platform and is dehydrated by hot air blow and then is dispensed to different layers of the frying tank which is filled with frying oil stored in the oil recycling and storing device and constantly heated and filtered in circulation by the oil heating and filtering device; afterwards, the frying tank is vacuumized and the food in the baskets is intermittently shaken by way of an vibrated frame. After the food is properly fried, the food receiving baskets are lifted up and taken out of the frying tank and delivered to the output device which is actuated to vibrate and cooled by cold air blow.

Abstract: A vibration-type food soaking device adapted for a vacuum-frying machine is provided with a soaking tank and a food receiving basket which is associated with a pair of hydraulically-operated cylinders so as to permit the basket to be oscillated up and down; and also connected to an oscillation motor, permitting the same to be vibrationally moved from right to left.

Abstract: A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval.

Abstract: A double boiler container includes an interior wall spaced from an exterior wall having a fluid chamber therebetween accessed through a fill conduit through the outer side wall, with the fill conduit including a vent port. A modification of the invention includes the vent port arranged to include pressure relief structure positioned therewithin.

Abstract: A food processing plant comprises a cooking kettle, a holding tank and a depositor. The holding tank is provided with wheels to permit the tank to be moved from a first position in the proximity of the cooking kettle to a second position in the proximity of the depositor. Means is provided for applying a vacuum to the tank in the first position to draw food product from the kettle through a first pipeline. Means is provided for applying pressurized air to the holding tank in the second position to expel the food product from the tank to the depositor. A cooling station is provided in the form of a booth into which the tank is movable after leaving the first position and before entering the second position. The booth includes frame means which supports a cooling unit movable from a raised position into a lowered position within the tank. The cooling unit includes rotary vanes with scrapers for contact with the wall of the tank. The cooling unit mounted on a cover adapted to rest on the rim of the tank.

Abstract: An apparatus for mixing, plasticizing, reacting and extruding ingredients combines a mixing unit for mixing powder-form ingredients and liquid ingredients into a paste-like mixture, a kneading and heating unit for plasticizing the mixture, a heating tube for reacting the plasticized mixture, and an extrusion die opening into a chamber which is maintained under reduced pressure by a pump. Pressure for propelling the plasticized mixture may be provided by a positive pump or by closely spaced flights of a screw extruder positioned before the heating tube.

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

Abstract: A suction device suitable to create a vacuum in containers particularly for the preservation of food in a vacuum, consisting of a casing formed by two coupled halves (4, 5) that contain an electric motor (7) that actuates a suction pump formed by a cylinder-piston unit (14, 15), by means of a reducer group formed by a pinion (17) force-fit onto the shaft (16) of the motor (7) and by a crown gear (19) having an eccentric (37) which actuates a connecting rod (23) connected to the piston (15). The device has at one end a holed tip (34) which can be pluged directly in the seating of the valve (3) that is provided on the container, so that it can be used with one hand only.

Abstract: A unit for being positioned between an outlet conveyor and an inlet conveyor having a steam source coupled thereto. The unit includes a body machined out of metal or the like. The body has a passageway with an inlet end for being coupled to the outlet port of the inlet conveyor and an outlet end for being coupled to the inlet port of the outlet conveyor. The body has a vacuum port communicating with the passageway for being coupled to a vacuum source for allowing steam to be sucked from the passageway therethrough. A gate is machined out of plastic or the like and attached to the body for movement between an opened position in which the passageway through the body is opened and a closed position in which the passageway through the body is closed at a point between the outlet end of the passageway and the vacuum port.

Abstract: An oil supplying and recycling equipment particularly adapted for a vacuumized frying apparatus which is mainly equipped with a filtering tank having a U-shaped filter made of non-woven fabrics and a reservoir tank; the filtering tank is provided with a recycling duct and a connecting duct that are coupled to a main duct and to the reservoir tank respectively; and the reservoir tank is provided with a discharge duct connected to the main duct and a vacuum duct led to first and second auxiliary vacuum tanks and a vacuum pump respectively; the recycling duct and the discharge duct are provided with a control valve whereby the used frying oil in the frying pan can be filtered and recycled for further use.

Abstract: An apparatus peels fruit, in particular citrus fruit, by washing and sterilizing the fruit in a sterilizing bath. The washed and sterilized fruit is delivered to a perforator which makes a plurality of perforations through the outer surface of the peel of the fruit over its entire surface. The perforated fruit is then delivered to a conveyor which loads and orients the fruit so that it is spinning on the stem axis with the equator of the spinning fruit exposed to a plurality of slitting knives. The knives slit an equatorial cut through the outer surface of the peel. The slit and perforated fruit is then delivered to a carousel of canisters. Each canister is filled with fruit and an aqueous solution of a commerical pectinase. The solution is vacuum infused into the fruit so that the albedo attaching the peel to the fruit substantially disintegrates over a predetermined time period.

Abstract: A reciprocally vacuumized and pressurized multipurpose food processing apparatus provided with a meshy basket in which all kinds of to-be-processed food can be received and that is plunged into the oil or other kinds of special fluid received in a frying pan for soakage or blanching especially applied to green vegetables or fruits; during the process a reciprocally applied pressure and vacuum are exerted thereto so as to make the soakage process faster and better; and in the meanwhile, the meshy basket can be moved in an up and down manner by a pneumatically operated cylinder and can be continually rotated in one direction for stirring purpose via a motor, making the soakage even. The soaked food is then fried with oil with the meshy basket moved up and down and turned continually under a vacuum state; afterward, the fried food is reciprocally subject to a pressure and vacuum state and de-oiled via a centrifuge.

Abstract: An autoclave-type reaction vessel has a mechanism for stirring and recirculating the cocoa solution, the mechanism having a greater mechanical performance which allows for an increase in the efficiency of the various processing steps, in particular via an increase in the water content of the solution. In a closed vat (1), stirring elements (32 to 35) are mounted on a hollow rotatable shaft (6) driven by a back-geared motor (7). Some of the solution is drawn off at the bottom of the vat by an external pump (36) which delivers it up the inside of the hollow shaft (6) to a spraying head (41). Processing fluids (48, 49) such as neutral gases and alkaline solutions may be added to the solution before it reaches the pump (36).

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

Abstract: A combination homogenizer-vacuum loader for a machine that stuffs meat product into a casing which includes an upright cylindrical chamber that can be evacuated and an agitator assembly that is rotated inside the chamber. An entrance port with a sliding gate valve is located on the side of the chamber so that when the valve is opened, ground meat is drawn by vacuum into the chamber. An exit port is located on the floor of the cylinder. The agitator assembly is detachably mounted on one end of a spindle having its other end external to the chamber for attachment to a drive means. A number of agitator assemblies are provided, each having a configuration designed to homogenize a particular meat product having its own consistency, depending on content of fat, moisture, and fiber.

Abstract: An apparatus and method are provided for processing batter materials, such as food batter, including sausage batter for wieners and the like, without incorporating the use of any casing for the batter. An elongated ribbon or flow of proteinaceous batter material is extruded or otherwise formed and treated to have a proteinaceous skin made by congealing surface batter materials with a treating arrangement. This flow is then severed into a plurality of blanks, followed by forming unfinished ends of the blanks into shaped links. The shaped links are then cooked and typically packaged as desired to provide a finished sausage product.

Abstract: An improved vacuum tumble mixer (10) is provided, the mixer having a horizontal drum (11) with a cylindrical mid-section (12), frusto-conical or dished entry and discharge ends (13, 14), and entry and discharge openings (16, 17) axially into the ends, the drum (11) being rotatable in one direction to tumble products therein and rotatable in the other direction to discharge the contents from the dischage opening. A plurality of primary vanes (26) are secured helically to the interior of the mid-section (12) of the drum, the primary vanes having radial tumbling surfaces (27) to tumble the product and to move the product gently towards the entry end of the drum, the vanes (26) having opposed channel-shaped discharge surfaces (28) which progressively increase in height to convey the products in the drum to discharge chutes (31) that extend helically along the discharge end (14) of the drum to the discharge opening (17). A chilling system (50) can be provided with one or more CO.sub.

Abstract: In a vacuum cooling apparatus, a hollow receptacle is provided, for containing a plurality of containers for containing materials to be cooled, the containers being slidably fitted in the receptacle one after another. The receptacle has through-holes formed therein at intervals corresponding to the dimension of the container which is measured in the axial direction of the receptacle in such a manner that the receptacle through-holes are arranged in the axial direction of the receptacle. Each of the containers has a container through-hole formed therein so that the container through-hole is allowed to communicate with the receptacle through-holes. Seal members also are provided, allowing the inside of each container to communicate with the outside only through the receptacle through-hole and container through hole.

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

Abstract: An apparatus and process for marinating foodstuffs in a short period of time are disclosed. The apparatus includes a base assembly defining a support surface, a removable cover disposed over the support surface and defining therewith an air-tight vessel for holding the foodstuffs and the marinade, and a vacuum pump assembly for withdrawing air from the vessel through a vacuum port communicating therewith. Upon withdrawing the air from the vessel and reducing the pressure therein, the foodstuffs expand and air is drawn out of the foodstuffs, creating voids therein, and, upon opening a pressure relief valve and returning the pressure therein to atmospheric, the marinade is drawn into the voids in the foodstuffs, thereby tenderizing and imparting flavor to the foodstuffs.

Abstract: A combustion chamber for eliminating used steam and condensate from a frankfurter peeler is provided having a jacket utilizing a source of vacuum for receiving exhaust steam and condensate from an extension of a perforate frankfurter conditioning chamber and for discharging said exhaust steam and moisture having been used for conditioning a frankfurter for removal of its cellulosic casing prior to packaging.

Abstract: A baking or roasting oven is provided with a transfer apparatus by which the pieces of edible material which is to be roasted, such as slices of white bread, soft wafers, etc., are fed into the oven and the roasted toasts are removed from the oven. The oven comprises an endless chain of hinged tongs, which can be opened and closed and are adapted to hold the pieces of edible material which are to be roasted. The chain of tongs moves in the oven in two superimposed planes. A transfer station is provided adjacent to the upper plane in which the upper course of the chain of tongs extends. The tongs move in an open position through that transfer station, which contains two sets of drums, which are closely spaced one behind the other in the direction of travel of the upper course of the chain of tongs and are disposed above the bottom plates of the open tongs of said upper course.

Abstract: Apparatus for continuously peeling food products such as citrus fruit and shrimp comprising a rotating drum having separately operable and closable compartments which when closed are subjected to steam and then to a suddenly applied vacuum, the peelings are loosened by the steam and vacuum treatment; and the partially peeled food is discharged onto a plurality of parallel counter-rotating rollers that strip away the peelings and allow the peeled product to fall onto a conveyor.

Abstract: Continuous hydrolyzing of keratinaceous material is effected in an elongated hydrolyzing vessel (1) under suitable pressure and temperature which is established by direct steam injection through injection valves, whereby the product mass is heated, fluidized and agitated at one and the same time.An inlet chute (2), which is closed in a pressure-proof manner, leads the material in batches and at intervals into the vessel (1), and an outlet chute (3) at intervals leads the hydrolyzed material to an economizer (4) and further to a pressure-free removal vessel (10).The product mass in the hydrolyzing vessel (1) moves through the vessel as plunger flow established by the overpressure in the inlet chute (2).

Abstract: An injection needle assembly for injecting a fluid into a meat product comprises an injection needle which has a proximal end and a distal end and a bore which extends from the proximal end to the distal end. A discharge passage opens through the needle from the bore at the distal end of the needle. A valve member is slidably mounted on the needle for movement relative to the needle between a first position in which it closes the discharge passage to retain fluid within said needle and a second position in which it opens the discharge passage to permit fluid to be discharged therethrough into the meat in use.

Abstract: A process and an apparatus for cooking and shaping precut meat pieces such as beef cuts, pork cuts or the like. The process comprises the steps of placing an uncooked meat piece adjacent the opening of a shaping mold, subjecting the meat piece to an air pressure differential to cause the meat piece to enter the mold, and heating the mold to cook the meat piece therein.

Abstract: Dead animal material, such as offal, is in subsequent steps and in a continuous manner comminuted in a comminuter, pumped to a pre-heating/sterilization installation by a pump, heated to the sterilization temperature in a number of successive tubular heat exchangers and, for some time, kept at the sterilization temperature in a long tube, reduced in pressure in a sluice system fed through a cyclone and finally further processed to the desired end product. The heat exchangers and the tube are connected to one another to a long closed tube through which the material flows in a plug flow. Vapors set free in the cyclone are used for the first pre-heating of the material.

Abstract: To avoid loss of volatile oils or cause change of color or excessive loss of moisture in raw vegetable product such as herbs or spices, the product is sterilized for human consumption by placing the product in a jacketed container where the temperature of the interior of walls of the container is elevated to approximately the sterilizing temperature, the product is then charged to the interior of the container and sterilizing, culinary steam is injected for up to five minutes; thereafter, the product is cooled and then the container pressurized to eject the cooled product for subsequent handling such as packaging; the apparatus includes two connected vessels, the first vessel being utilized to sterilize the product and the second vessel being utilized to cool and dry the product; transfer between the two vessels of the container system is effected by maintaining a pressure differential therebetween.

Abstract: Machine for meat treatment and maceration with automatic loading and unloading including a rotatable drum having an internal chamber, a loading and unloading hood inlet opening defined in one end of the internal chamber, a closing door-lid engaging against the loading and unloading hood inlet, a supporting structure on the frame independent of the drum for supporting the door-lid, a device for rotatably supporting the door-lid on the supporting structure, a device for positioning the door-lid in and separating it from the drum inlet, a drive assembly for fitting and locking the door-lid in tight closing engagement in the inlet in any position of rotation, and a device on the supporting structure assembly for releasably gripping the drive assembly so that the drive assembly is released and the door-lid is freely rotatable on the supporting structure when the door-lid is fitted and locked to the hood inlet to allow rotation of the door-lid with the drum, and the drive assembly is locked on the supporting struct

Abstract: Apparatus is disclosed for disintegrating fruit into pulp and juice and includes apparatus for controlling the rate of introduction of fruit and of ambient atmosphere into the overall apparatus, a cylindrical rotor housing having an entrance aperture and an outlet channel with a rotor drivingly rotated within to accelerate the fruit around a circular path and then discharge the fruit through a tangential channel into a disintegration chamber where the fruit impacts against a disintegrating member to disintegrate the fruit into pulp and juice for subsequent removal and packing.

Abstract: Disclosed is a tofu manufacturing apparatus. The tofu manufacturing apparatus comprises a raw material tank containing soybean powder, a soy milk generator vessel connected to the raw material tank, a soy milk boiling caldron connected to the soy milk generator vessel, a suction means to suck boiling soy milk from the soy milk boiling caldron, a control container receiving soy milk from the suction means, and a tofu forming tank receiving soy milk from the control container.

Abstract: This invention relates to a vacuum seasoning device, which is compact in size and simple in structure, and comprises a main body casing which contains a vacuum pump mechanism consisting of a piston, cylinder, and the like arranged horizontally; and said main body is so rotatably supported by a support column that it can transpose itself from a horizontal position to a position where its front portion is slightly raised; and when it is positioned horizontally the base plate of the same hermetically contacts the upper opening edge of the pressure container placed below it, and sucks the air out of the container by means of the horizontal reciprocating movement of the piston, and vent through suction port arranged on the base plate, suction channel of aforementioned vacuum pump mechanism, and then through communicating section thereof.

Abstract: A system and process for vacuumizing meat to remove oxygen and air voids therefrom, thereby increasing the density and shelf-life of the meat, the system including a variable speed positive displacement transfer pump to deliver a supply of pre-cut meat under pressure to a sealed vacuumized pressure vessel where the meat is vacuumized, the transfer pump being adjustable in speed to vary the rate of flow of meat therefrom to achieve the maximum output of vacuumized meat.

Abstract: A frying and oil separating device for frying raw materials and separating the absorbed oil from the fries under low pressure or vacuum through the provision of an insulated space maintained at a low pressure for sequentially frying the raw materials and separating the absorbed oil from the fries therein prior to removing the fries out of the space.

Abstract: A continuous processing machine assembly for frying raw materials and separating the absorbed oil therefrom under low pressure or vacuum through the provision of a frying and oil escapement space properly insulated from outdoors and maintained at a low pressure for continuously frying raw materials and separating absorbed oil therefrom under said circumstance.

Abstract: A system for providing and delivering a preservative gas such as carbon dioxide to an enclosure such as a palletized container for a perishable food product such as strawberries includes a mechanism for accumulating and temporarily storing a predetermined desired quantity of the preservative gas in gaseous state; adjustable, timer-controlled mechanism for withdrawing a predetermined, desired volume of air or other gases from the enclosure; adjustable, timer-controlled means for directing and delivering a predetermined, desired quantity of the preservative gas from storage to the enclosure; and a mechanism for temporarily preventing operation of the mechanism for withdrawing gases from, and for directing gases to the enclosure while the storage means is filling with preservative gas.

Abstract: An apparatus is provided for processing biological raw material into a creamy-like substance. The apparatus includes a collector container with a material supply and a high pressure unit with an outlet conduit for processed material. The apparatus further includes a de-aeration container; a discharge conduit for supplying raw material from the collector container to the de-aeration container; a feeding conduit for feeding the de-aerated raw material to the high pressure unit; a return conduit for guiding excess raw material in the de-aeration container back to the collector container; and a de-aeration device for de-aerating raw material in the de-aeration container. An arrangement is provided to displace raw material to the various parts.

Abstract: A device for pickling meat by mixing under vacuum comprises a tank (1) suitable for being rotated on its longitudinal axis by drive means (7,8), the tank being provided at one of its ends with an opening (4) for filling/emptying suitable for being closed by a cover by which the vacuum is generated and, if necessary, brine is injected, the tank being mounted on a support frame (11).The device comprises, near the rear edge of frame (11) for support of the tank, at least one elastic element (16) inserted between frame (11) and the support surface of the device (12) and made in such a way as to be gradually compressed from a rest position corresponding to the empty state of the tank to a filled position, the elastic element(s) gradually returning to their rest position when the tank is emptied.

Abstract: An apparatus and process for marinating foodstuffs in a short period of time. The apparatus includes a sealed vessel for holding the foodstuffs and the marinade, a valve mechanism and a pump for withdrawing air from the vessel through the valve mechanism. Upon withdrawing air from the vessel and reducing the pressure therein, the foodstuffs expand and air is drawn out of the foodstuffs, creating voids therein, and, upon opening the valve and returning the pressure therein to atmospheric, the marinade is drawn into the voids in the foodstuffs, thereby tenderizing and imparting flavor to the foodstuffs.

Abstract: An apparatus for swelling and drying foods under reduced pressure in which the apparatus comprises a reduced pressure treating chamber connected to a vacuum pump directly or through a reservoir tank, a drying chamber having a pressure reducing means, a heating means and a conveying means, and an outlet chamber having a pressure reducing means and in which said reduced pressure treating chamber, said drying chamber and said outlet chamber are continuously arranged in this order.

Abstract: The invention relates to a plant for refining foodstuffs, adapted for implementation in a process wherein foodstuff is fed into a depressurized environment and refined therein, whereupon the refined end-product, and any waste matter separated during the process, are both drawn off. The plant comprises an environment in which a vacuum is created and maintained, such as will house conventional types of machinery which refine the foodstuff, separate any waste matter, and collect the end-product which is then drawn off by a pump. Such a plant serves in particular for extracting juice and purse from fruit, vegetable, and market garden produce in general, as well as for reducing meat of all kinds to a paste.

Abstract: A cooking apparatus including a cooking vat and a hinged lid responsive to a control mechanism and provided with devices for vacuumizing and pressurizing the vat, respectively. The hinged lid includes a single opening lined with a tubular sleeve communicating at its lower end with the vat and, at its upper end, with a device for selectively communicating the vacuumizing or pressurizing device with the vat. The vacuumizing and pressurizing devices include a fixed member secured to the top surface of the lid which cooperates with a movable member for selectively connecting the vat to the vacuumizing device or the pressurizing device, as a function of cooking requirements. The pressurizing device is further provided with a safety valve.

Abstract: Machine for meat treatment and maceration, with automatic loading and unloading including a rotating drum having a loading and unloading hood inlet coaxial with the axis of rotation in one end, a door with fitting and locking devices for closing the drum hood inlet, driving and rolling support elements for driving and supporting the drum on a tilting frame for lifting and lowering one end of the drum articulated at the other end on a fixed structure, a series of containers surrounding the drum carried by a carriage structure for step-by-step advance movement, and a device for dumping a load in each container into a hopper for loading the drum, tilting of the frame by lifting the rear end of the drum producing unloading of the treated meat through the hood inlet into the container.

Abstract: Apparatus is disclosed for loosening the skin of moisture bearing fruit which have been heated at a first pressure to a predetermined temperature. This includes structure for introducing fruit into the apparatus, structure for holding the fruit and moving it along a predetermined path, equipment positioned along the path for reducing the pressure surrounding the fruit sufficiently below the first pressure to cause expansion of the moisture inside the skin of the fruit to loosen that skin, and finally structure for discharging the fruit from the holding and moving equipment at generally ambient pressure.