Abstract: A cyclonic chiller-separator, including a vertically oriented treatment tower defining an interior space and having an exhaust inlet disposed in an upper portion, and a chimney with an exhaust outlet; an exhaust stream conduit in fluid communication with said interior volume of said treatment tower through said exhaust inlet, wherein said exhaust inlet is configured to induce cyclonic fluid motion in an exhaust stream entering said interior volume; a coolant water source; and a plurality of nozzles disposed about interior walls of said treatment tower and in fluid communication with said coolant water source for spraying cooling water into said interior volume above and into an exhaust stream introduced into said interior volume so as to cool, condense, and precipitate volatile organic compounds and organic acids, and to entrain and remove particulates from the exhaust stream.

Abstract: A method and apparatus for reducing pathogens in successive pre-measured units of a flowable food product without substantially increasing the head height requirement of a feed production system. A plurality of containers are moved about a path within a housing. The path has a plurality of stations, such as a receiving station, one or more sanitizing stations, and a dispensing station, and a container cleaning station. A pre-measured unit of the flowable food product is received at the receiving station into a container. The pre-measured unit of the flowable food product is exposed to one or more sanitizing agents at one or more sanitizing stations. The pre-measured unit of the flowable food product is dispensed into the packaging device at the dispensing station. The containers are then cleaned at the container cleaning station to prepare each container to receive a subsequent pre-quantified unit of the flowable feed product.

Abstract: A powder container (10) comprising a pressure vessel (12) for containing a quantity of powder (14) and a quantity of pressurised gas (32), an outlet through which, in use, the powder (14) can flow out of the pressure vessel (12), and an outlet valve (24) for selectively opening and closing the outlet, wherein the container (10) further comprises a data sensing and/or logging means (56, 58, 60, 62, 64) adapted to monitor and/or log various parameters of the powder (14) and/or the pressurised gas (32) and further comprising a control unit (54) adapted record and log the sensor readings either continuously, or at intervals, the control unit (54) comprising a communications module adapted to relay sensor readings, or log files, to a remote monitoring station.

Abstract: An appliance for the controlled rising of dough includes a cuboid-shaped housing having a control knob in electrical communication with a power source and a thermostatically controlled heating element secured within a removable bladder. A drawer is provided beneath a dough chamber configured for the storage of flour-coated towels. The legs of the device have the appearance of teacups. The device provides a convenient method of permitting dough to rise in a controlled environment.

Abstract: The invention is directed to an apparatus adapted to prepare a cultured food product, such as but not limited to tempeh, from a plant material. The apparatus comprises a housing, a container and at least one heating element. The container holds the plant material, such as a soyfood substrate, and is incubated in the housing whereby the cultured food product, such as a tempeh, is formed. The housing further comprises a controlled airflow wherein the housing is adapted to allow ambient air to flow into and out of the housing during the culturing process.

Abstract: System for application of ozone on grains made up essentially by one or more ozone mixers with particulates separator (1) for injecting air in the grains mass, one or more ozone mixers (2) for injecting air in the grains mass, a base of the device for grains treatment with ozone (3), a transport and discharge device (4), and an air cooling filter (5) that can be used individually or jointly to apply ozone on the grains mass.

Abstract: The present invention provides a device and method for simulating cooking stuffing in a bird, such as a turkey. Stuffing prepared with the device and method of the invention has both the appearance and taste of cooked-in-the-bird stuffing. In addition, the device and method of the invention allows the user to prepare simulated cooked-in-the-bird stuffing at any time, in any quantity and in less time compared to the several hours usually needed to cook stuffing in a bird. The invention, therefore, provides all the benefits of cooked-in-the-bird stuffing without the safety concerns of bacterial contamination when cooked in a bird.

Abstract: A fryer is provided for cooking food in a small volume of oil. The fryer includes a main body with a seat for supporting a tilted tank designed to contain the volume of oil in a bottom angular portion thereof. The fryer also includes a heater, and at least one mixing blade inside the tank.

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: The present invention provides for measuring the air flow in an appliance. An air flow measuring device, such as a vane (aka turbine) anemometer, is placed directly into an air flow passageway and provides a signal indicative of the amount of air flow. This signal can be used e.g., to undertake a remedial response in the event the amount of air flow is not sufficient to provide proper cooling or ventilation of the appliance.

Abstract: Disclosed herein is a grilltop smoker box designed to sit atop a cooking grid of a barbecue grill. The grilltop smoker box has a base with an aperture and a cover that covers the base. The cover and base define a space or cavity for the accumulation of smoke. The cover also comprises a port that is positioned above the base for the exit of smoke, and an outlet for directing smoke to food on a cooking grid of a barbecue grill. Embodiments of the invention may comprise other optional features.

Abstract: A produce chamber (1) is provided to subject produce in a crate (7) to a controlled atmosphere. The chamber (1) has at least one inflatable/deflatable balloon seal structure (15) for sealingly engaging with a side wall of a produce crate (7) which has at least one opening (13) in a side wall (11) thereof. The balloon seal structure (15) has at least one discharge opening (19) that aligns with the at least one crate opening (13). Crates (7) with produce therein can be loaded in the chamber (1) with the balloon seal structure (15) deflated. The balloon seal structure (15) can then be inflated and controlled atmosphere allowed to circulate through the balloon seal structure (15) and discharged from the opening (19) and through the crate opening (13) to expose the produce to a controlled atmosphere.

Abstract: A heating device of a food material that can heat a food material while preventing oxidation reaction and the like of the food material as much as possible is provided. A food material 8 is held under a reductive atmosphere where air is eliminated by filling superheated steam in a heating chamber 10 at a pressure exceeding an atmospheric pressure. Thus, because the food material 8 is heated under the reductive atmosphere where air is eliminated by filling the superheated steam, not under a conventional atmosphere where oxygen and nitrogen exist. Therefore, a Maillard reaction and an oxidation reaction can be suppressed, and a thermochemical reaction which could not be caused in the conventional heating method is caused in the food material 8. Thereby, it can be expected that the heated food material 8 acquires a characteristic which did not exist in the past, with less degradation.

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 household appliance includes a control panel that is movable between a rest position and an exposed position. A reservoir, which is adapted for holding a fluid, has a filling opening and is positioned behind the control panel in an interior of the household appliance when the reservoir is in an operating position. The control panel is configured to impede access to the reservoir and/or the filling opening when the control panel is in the rest position and the reservoir is in the operating position. The control panel is further configured to allow access to the reservoir and/or the filling opening when the control panel is moved to the exposed position.

Abstract: An upright electric roaster and smoker having an air flow passage outside of, and adjacent to, the food heating chamber. The air flow passage has an upper inlet in the heating chamber so that air flows upwardly through the heating chamber from a bottom air inlet and subsequently flows downwardly through the air flow passage from the upper inlet of the passage to an outlet located in a lower portion of the passage.

Abstract: An electronically controlled warmer drawer for food or non-food items having a housing including a heating element based on several heat-producing technologies, temperature and/or humidity sensor(s), and a fan to effectively warm items placed therein. The system is controlled by way of the user interface that interacts with an electronic control system to operate the heating element and fan. The user interface provides user programmable controls and automatic overrides, can be placed in a variety of locations, and can be concealed by a variety of elements. The interface can also utilize a variety of touch sensitive technologies. As well, the device may have a receptacle for adding fragrance or flavor to the objects within.

Abstract: An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.

Abstract: A combination food smoker and grill system that is an effective ellipsoid shaped food smoker designed to prevent direct contact of the meat to be grilled with an open flame thereby preventing the creation of carcinogenic, carbonized meat. More specifically, the combination food smoker and grill system is a pedestal smoker and grill assembly having an upper portion grill chamber with a hinged dome cover having at least one lift handle, an adjustable heat discharge vent, a lower portion grill chamber with a first comestible grill-screen, a second comestible grill-screen, a plurality of first comestible grill-screen supports, a plurality of second comestible grill-screen supports, a smoker screen assembly, a heat portal, and a heat column assembly having a base.

Abstract: An outdoor cooker is double walled insulated and has a completely removable internal firebox that defines a vertical column which includes a fuel and fire chamber separated from an ash and air chamber by a fire grate. The perimeter wall defines an air inlet that opens the air and ash chamber to an air supply passage through the cooker body, and further defines an exhaust outlet that opens into the inner chamber of the cooker. Consistent low cooking temperatures (200°-250° F.) without resupplying fuel or opening the outdoor cooker for 10-20 or more hours are easily accomplished. The outdoor cooker is also versatile enough to directly cook other meats, such as steaks, at high temperatures for total cook times that may only last a matter of minutes. The outdoor cooker can also be configured for medium temperature indirect and direct barbequing.

Abstract: Embodiments of the present invention provide steam oven drain valve systems and methods for draining steam ovens and associated water lines on aircraft and other passenger transport vehicles.

Abstract: A household appliance includes a treatment chamber having an opening. The opening of the treatment chamber is configured to be closed by a door. The opening of the treatment chamber is bounded by at least one frame member. An external container is configured to hold at least one of an operating fluid or an operating powder. A filling device is disposed on the at least one frame member and in fluid connection with the external container. The filling device is configured to introduce, in an operating mode of the household appliance, at least one of an operating fluid and an operating powder to the treatment chamber, either treated or untreated. The filling device includes a filling device opening.

Abstract: A steamer system for culinary use comprises one or more stackable food receptacles (4) having lower surfaces provided with steam-receiving openings, a removable base (12) to which a lower receptacle is releasably securable, and a cover for the uppermost receptacle releasably securable thereto and formed with a carrying handle (34), the receptacles (4), base (12) and lid (14) being securable with releasable clips (20).

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

Abstract: The invention concerns an installation for the temperature treatment of products placed on pallets or similar, including at least one chamber, means for the introduction of a pallet, means for conveyance of the pallet between an entrance and an exit, and means for blowing air through the products on a pallet. It is characterized in that the installation also includes raisable, longitudinal separation means, placed substantially on the main axis of the said at least one chamber, which are used to prevent the passage of air between the top surface of each pallet present in the chamber and the ceiling of the said at least one chamber.

Abstract: The Shelf Life Extending Container for fruits and vegetables extends the shelf life of various fresh fruits and vegetables and vase life of fresh cut flowers by changing the atmosphere in which these living products are stored and respires. The Shelf Life Extending Container does this by utilizing a Gas Permeable Non-Woven Fabric Based Film. The high oxygen and carbon dioxide permeability of the Gas Permeable Non-Woven Fabric Based Film establishes an ideal atmosphere for the multiple perishable items stored within the Shelf life Extending Container, and therefore extends their shelf life. The establishment of lower oxygen and carbon dioxide atmospheres within the Shelf Life Extending Container using the Gas Permeable Non-Woven Fabric Based Film, also leads to a reduction in the respiration rate of the perishable items stored.

Abstract: Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.

Abstract: Embodiments of the present invention relate generally to steam ovens, and particularly to steam ovens configured to generate and deliver steam directly to the oven using a water reservoir in close proximity to an existing oven heat generating system. The steam ovens described may be designed so that they inject steam directly into the oven cavity, and in some instances, generate the steam directly in the oven cavity as well. Certain embodiments are designed with a water reservoir in close proximity to an oven heat generating system such that water in the reservoir is heated, turned to steam, and delivered to the oven cavity via a steam delivery system.

Abstract: The centrifugal fan for circulating a steam in the cook chamber of a steam oven is rotated in the reverse direction only for a certain time of a set cooking time, whereby a steam circulating flow generated in the cook chamber is changed, and consequently, the foods on the casseroles placed in the cook chamber are uniformly heated.

Abstract: A fresh produce keeper includes a vessel having a floor and upwardly extending sidewalls. Holes in the floor allow the vessel to be used as a colander or strainer to rinse produce, while a lid fits over the floor to retain water within the vessel, thereby allowing the same vessel to be used for both rinsing and service or storage. An internal divider and air vent is also provided in some examples of the invention.

Abstract: A portable cooking system comprising a base tray, a grill plate, a lid, and a reflector is provided. The base tray comprises a heating through hole and a basin provided at a bottom of the base tray. The grill plate comprises a central opening, a substantially annular surface, and a plurality of drain holes in the annular surface. The reflector of an upturned bowl shape comprises a reflecting bump, radial furrows, and radial ridges alternatively disposed between the radial furrows, and the reflector is attached to a ceiling of the lid. Some of the radial furrows and the radial ridges are disposed on an inner surface of the upturned bowl shape, such that the heating airflow that rise upward through the heating through hole and hit a center portion of the reflector are guided outwardly to reach evenly over to the grill plate.

Abstract: A humidified food warming apparatus is disclosed having a cabinet, a humidity sensor configured to measure a humidity level in the cabinet and a temperature sensor configured to measure a temperature level in the cabinet. A humidity and a temperature controller is also included. A warming element warms the cabinet as well as a warming element cover configured to rest adjacent to the warming element. A water dispensing device controllably releases a quantity of water onto the warming element cover when the humidity sensor senses that the humidity level within the cabinet has decreased and when the warming element cover is sufficiently warm to evaporate the quantity of water released onto the warming element cover.

Abstract: An apparatus and method are provided for steam injection heating of a food product contained in the interior of a container. The apparatus includes a steam generator for generating steam and a steam exit port that is in fluid communication with the steam generator. Steam is injected though the exit port into the container. The apparatus has a surface for permitting the container interior to be put into an at least substantially sealed condition in a substantially closed environment with the exit port in fluid combination with the interior of the container. A container support supports the container and in combination with the sealing surface causes the container to be placed in the at least substantially sealed position.

Abstract: A produce chamber (1) is provided to subject produce in a crate (7) to a controlled atmosphere. The chamber (1) has at least one inflatable/deflatable balloon seal structure (15) for sealingly engaging with a side wall of a produce crate (7) which has at least one opening (13) in a side wall (11) thereof. The balloon seal structure (15) has at least one discharge opening (19) that aligns with the at least one crate opening (13). Crates (7) with produce therein can be loaded in the chamber (1) with the balloon seal structure (15) deflated. The balloon seal structure (15) can then be inflated and controlled atmosphere allowed to circulate through the balloon seal structure (15) and discharged from the opening (19) and through the crate opening (13) to expose the produce to a controlled atmosphere.

Abstract: The invention relates to a carriage, more particularly for drying and curing of raw sausage, said carriage being comprised of a frame (2), racks (3) arranged at said frame (2) to receive product to be dried and treated (4) as well as wheels (5) arranged at the base, at least one fan unit (6) with a first diffuser (8) as well as at least a second diffuser (9), if required, arranged at the carriage. The invention furthermore relates to a drying system comprised of a drying cabinet (10) as well as comprised at least of such a carriage (1).

Abstract: A food cooker is provided that is configured to cook and infuse skewered food, the food cooker having perforated spines adjustably positionable on a sealable chamber that support the skewered food. The food cooker includes a bottom container, a cover connectable with the bottom container, a spine securable at adjustable positions along the cover, a spine, a securing mechanism. The spine has a hollow interior and perforations along an exterior surface. The securing mechanism seals the bottom container and cover to form a sealed inner chamber.

Abstract: Cooking devices capable of functioning as a smoker, grill and barbequing unit are provided. A device according to the disclosure includes a first chamber and a second chamber, the second chamber including a food cooking surface disposed substantially at its top portion. The first chamber serves as a source of heat in one embodiment, which may be either heat from a gas burner or heat provided by the burning of carbonaceous materials. In another embodiment the first chamber serves as a duct through which heat and/or smoke is conveyed from combustion of wood and/or charcoal an external fire box that is in fluid communication with the first chamber acting as a duct. By providing adjustable vents about a device according to the disclosure, precise control of heating and high efficiencies are attainable.

Abstract: A steaming device (50) for a baker's oven including a steam generation chamber (55), located adjacent at least one heating element (25, 26) in an oven compartment of the baker's oven, the steam generation chamber (55) being closed at one end and having at least one steam outlet at or adjacent the other end; at least one heat sink member (57) in the steam generation chamber (55) to provide a heat source to convert steaming water introduced into the steam generation chamber 55) into steam; and a steaming water pipe (40) having at least one nozzle (41) operable to direct water into the steam generation chamber (55), the steaming water being convertible into steam within the steam generation chamber (55) and releasable to the oven compartment through the at least one steam outlet.

Abstract: A food product steamer includes rotatable platforms that can be covered and uncovered by one or more rotatable, concave hoods. In a first position for the platform(s), the platform(s) supports a food product over a steam-emitting opening above a steam generator. In a first position for the hood, the hood covers the food product such that steam from the steam generator is trapped within the hood to steam the food product. In a second, open position, the hood is rotated where it can receive the food product when the food product slides or falls off the platform as the platform is rotated from its first position to a second, elevated position. At least one embodiment enables food products to be removed from either side of the steam generating base by using a double-acting hinge.

Abstract: A method and apparatus for pretreating a fresh food product to relieve the internal (turgor) pressure and adjust the product temperature Invention has an enclosure with an internal space, an air inlet and an air outlet An exhaust fan is in fluid communication with the internal space Rows of product containers are disposed on either side of the exhaust fan to form an airflow aisle with an open end. A cover extends over the airflow aisle and the open end to form an air plenum tunnel. The exhaust fan is activated to lower the air pressure within the tunnel and pull enclosure air through openings in and between the product containers and over and around the food product. The exhaust fan further circulates exhaust air over cooling coils and returns exhaust air to the internal space of the enclosure.

Abstract: A cooking apparatus has a cooking chamber (10). The vapors created in the cooking chamber (10) are removed with a vapor outlet channel (31). A vapor condensation device (40) brings the vapors into contact with cooling liquid. The vapor condensation device (40) has a container (41), in which a liquid bath (42) is located. The vapor outlet channel (31) carries the vapors out of the cooking chamber (10) into the container (41) of the vapor condensation device (40). There, the vapors are brought into contact with the liquid from the liquid bath (42) and thereby partially condensed. Furthermore, a device drain (36) is provided. The container (41) of the vapor condensation device (40) has a vapor guide element (43). Said element guides the vapors through one or more channels in the container (41). The vapor guide element (43) is configured such that one wall of the wall surfaces of the channel or channels is formed by the surface of the liquid bath (42) in the container (41).

Abstract: An apparatus for cooking using wood pellets comprising: a direct cooking zone; an indirect cooking zone separated from the direct cooking zone by a divider; and a wood pellet burner positioned in the direct cooking zone such that food items in the direct cooking zone will be positioned above the burner. The cooking apparatus has a combustion flow path such that combustion gas from the burner will flow upwardly in the direct cooking zone, then over the divider, and then downwardly into the indirect cooking zone. The downward flow of combustion gas into the indirect cooking zone provides a top down cooking mode for food products placed therein.

Abstract: A food cooking apparatus includes: a main body having a cooking room therein; a rotation motor transmitting power to a rotating shaft disposed in the cooking room to rotate the rotating shaft; a plurality of rotating plates being connected to the rotating shaft and rotating by interlocking with the rotation of the rotating shaft; a holder detachably formed on the tops of the rotating plates; and a plurality of heaters disposed on the inner side surfaces of the cooking room to generate heat.

Abstract: Apparatus is described for storing sensitive materials in containers (32) which are sealed and in which the internal atmosphere may be purged by flushing with an inert gas fed in from a purger unit (30) via a suitable feed lead (35). The gas exhausted from inside the container (32) is fed back into the purge unit (30) and then checked against a desired parameter, for example oxygen concentration, until the value of that parameter reaches a desired level. Purging may then be stopped and the container left sealed, preferably at a slight over pressure relative to the ambient atmosphere. The use of a separate purge unit enables many containers to be sequentially and effectively processed. The containers are particularly useful for storing sensitive chemical and biological samples.

Abstract: The invention relates to an apparatus for controlling the composition of gases within a cargo container. The apparatus includes at least one sensor, at least one controller and at least one gas permeable membrane being adapted to facilitate the passage there through of different molecules at different rates. Said membrane defining a first region and a second region, the first region being for holding cargo and the second region defining a gas buffer region, said at least one inlet and/or outlet being in communication with said buffer region. The invention further relates to a container.

Abstract: The invention relates to a cooking oven (1), having a cavity (2) which is closable by a door (3). To reduce bacteria growth the invention is characterized in that oxygenating gas or ozone generating means (4) are provided for supplying at least a part of the cavity (2) or a region (5) adjacent to the cavity (2) with oxygenating gas or ozone.

Abstract: A pressurized cooking oven system is disclosed that includes an oven enclosure having front, back, top, bottom and side walls. A door is hingedly attached to one of the walls for sealing an opening in the walls. A heating system is connected to the enclosure for generating heat in the enclosure. The heating system may be a gas or electric heating system. A process is also disclosed for cooking a food item in an oven. The process involves generating heat within the oven; creating pressure within the oven enclosure above atmospheric pressure during at least a portion of the cooking process; maintaining the pressure within the oven enclosure during at least a portion of the heating process; and controlling the heating and pressure during the cooking process.

Abstract: The present invention provides an apparatus and method for cooking French fries without cooking oil. The apparatus relies on high pressure inert gas at high temperature as the cooking medium. The inert gas acts both as a heat transfer medium to cook the potatoes, and as a protective atmosphere to prevent charring and oxidation of the potatoes.

Abstract: The disclosure is a method of operating a commercial cooking equipment, in particular a hot-air steamer or fan oven, comprising the following method steps: a) selecting a product requiring cooking having an assigned cooking program or selecting at least one cooking parameter having assigned selectable products; b) loading the cooking equipment with a selected product; c) starting the associated cooking program; d) displaying the name of the program and at least the remaining cooking time; e) associating in automated manner further products or cooking programs that fit in with the cooking program of the first selected product in dependence on cooking parameters, in particular, the cooking temperature and/or the cooking humidity and/or the fan speed; f) displaying the selectable products or selectable cooking programs; g) selecting, on demand, a further product which matches the first product in accordance with the associating process; h) loading the cooking equipment with the further product; i) starting th

Abstract: The present invention relates to a method and apparatus for directing steam distribution in a steam cooker. In one exemplary embodiment, steam is directed through a steam cooker by a plenum that is in fluid communication with a steam chamber. As steam is generated within the steam chamber, the steam fills the chamber where it is directed to the plenum. In one exemplary embodiment, the plenum is formed to extend vertically along an interior wall of the steam cooker. In one exemplary embodiment, the plenum is defined between an interior wall of the steam cooker and a steam distributor that has a plurality of openings formed therein. The openings in the steam distributor allow for steam rising within the plenum to exit into the cooking chamber by passing through the openings. A pressure switch may be utilized to turn off the steam generator in the steam cooker.