Abstract: A rotisserie oven includes an air plenum having three sections surrounding a cooking chamber. Two sections extend along opposing lateral walls while a third section extends along the top wall of the cooking chamber. Exhaust vents in the air plenum provide forced, heated air into the cooking chamber from three sides. The inlet and exhaust vents have hooded louvers to reduce the amount of grease entering the air plenum. A grease collection device includes a drawer having two handles for easier manipulation thereof. A control system, disposed at the bottom of the oven near the grease drawer, is isolated from the relatively hot cooking chamber by a stream of cool ambient air. A temperature sensor is disposed on the suction chamber side of a blower and near the oven door so that changes in the cooking chamber temperature are rapidly sensed.

Abstract: An air fryer includes a base, a seat attached to the base, a post having a lower portion slidably received in the seat, an arm pivotally coupled to the upper portion of the post, and a cap secured to the arm for enclosing the base. The post is adjustable relative to the seat such that the cap is adjustable up and down relative to the base.

Abstract: The present invention is a system for maintaining a controlled oxygen atmosphere within a transport container vessel, such as a bulk rail car through the use of permeable membrane technology. An oilless compressor is used in conjunction with the system so as not to subject the permeable membranes to the derogatory effects associated with the presence of oil within an air stream that circulates through the permeable membranes. The present system further includes an air-sampling system which is used to continuously measure the oxygen levels within the rail car so as to provide verification that the oxygen levels are maintained at 5% or less to kill insects, larvae, or eggs which may be within the bulk materials transported by the rail car.

Abstract: An apparatus is provided that comprises a self-stacking spiral conveyor that traverses through a circulating atmosphere. The atmosphere is manipulated by one or more chambers having an open side adjacent to the perforated sides of the spiral conveyor. Additional control over the circulating atmosphere may be achieved by injection or ejection of gas into one or more chambers.

Abstract: An oven with a box-like housing for efficient use of plant floor space encases a spiral food product carrying conveyor. A process vapor is circulated within the housing by "plug fans" with the inlet drawing vapor from the central axial zone of the spiral conveyor and exhausting into plenums along the periphery of the conveyor. The plenums have nozzles oriented to project the process vapor laterally towards the conveyor.

Abstract: An arrangement (1) is provided for the frying or warming of articles of food (24) which mainly comprise loose parts with respect to each other. The arrangement (1) comprises a recipient (3) wherein the articles of food (24) may be introduced. This recipient (3) comprises a bottom (4) which may be subjected to a rotation around a central, oblique axis (6). The bottom (4) comprises separate segments (41-46) which are separated from each other, at least a part of the bottom (4) of each segment (41-46) being jointable to empty the fried of warmed articles of food. The arrangement (1) may receive, fry or warm, and deliver separate portions of articles of food (24).

Abstract: A two-compartment, automated apparatus and a semi-batch process for achieving rapid and complete thawing of a frozen food product, such as french fry potatoes, prior to cooking are disclosed. This invention results in a rapid, economical thawing of frozen food that is especially compatible with automated, commercial-scale deep frying operations.

Abstract: In a frying apparatus, in particular for grilling, an electric heating device with a contact frying surface is positioned in a mainly box-shaped cabinet with an up-turned opening that may be closed at a distance above the contact frying surface by a preferably transparent cover plate. Structure is provided in connection with the cabinet for conditioning the atmosphere above the contact frying surface at a temperature and air humidity suitable for a specific frying operation, together with an air exhaust for the removal of vapor, fatty particles, smoke and smell from the atmosphere. An air flow of a specific quantity and at controlled temperature and passing substantially horizontally is provided across the contact frying surface towards the air exhaust positioned at one lateral wall of the cabinet, a preferably catalytic filtering device being provided in association with the air exhaust.

Abstract: A conveyor oven module has a very low profile so that more oven modules may be stacked to give a greater baking capacity in the same "foot print" without the top conveyor being higher than the five and a half feet from the floor, which is the generally accepted maximum height for people to reach. Almost all serviceable parts are in the front of the oven. The oven modules are self-contained so that an oven module may be serviced while the remainder of the oven modules in the stack continue to operate.

Abstract: An arrangement measures humidity in ovens, in particular fan-assisted food-cooking ovens which have a cooking cavity (8) and a separate cavity (10) that houses a cooling fan and is separated from the first cavity by a partition wall (9). The arrangement includes a body (13) made of highly heat-conductive metal, which passes through the partition wall (9) and has ends (17, 18) introduced in the cooking cavity (8) and the separate cavity (10), respectively. The arrangement also includes a heat-sink provision (19, 28, 32) connected with the end (18) of said metal body (13), and three temperature sensors (21, 22, 26) that are adapted to measure the temperatures of said two ends (17, 18) and the cooking cavity (8), respectively.

Abstract: A food processing system (100) includes a food processing chamber (102) for processing a food product, a serpentine conveyor (104) having a plurality of parallel flights connected at their ends by U-shaped bends, and a recirculation system for supplying a processing medium to the chamber and recirculating the processing medium along a closed-loop unidirectional recirculation path having a supply path portion (106) along and parallel to a first set of flights (108), and a return path portion (110) along and parallel to a second set of flights (112). A blower (114) has a high pressure supply side (116) supplying the processing medium to the supply path portion, and a low pressure return side (118) drawing the processing medium from the return path portion.

Abstract: A vegetable dehydrator has a base unit of a bow shape adapted to rest a whirlwind unit therein and a tray which is not limited in one, sitting on top thereon and capped by a cap. The whirlwind unit includes an upper and a lower air inlets which are passage for air sucked in by a fan both from outwardly and inwardly, a heating element located therein to raise temperature of air therein. The tray has a plurality of apertures at bottom portion for air to flow therethrough, a plurality of cut-off portions at outside surface of the tray. Each cut-off portion includes a number of notches which is to be engaged with protuberances extending outwardly from the other tray that put on top of the tray. Adjusting knob is provided on the cap so as to adjust warm air to be blown out therefrom.

Abstract: A convection oven for bakery goods. The oven is of the type having sidewalls, a floor, a top and an opening in one of its sidewalls for permitting at least one multilayer wheeled cart to be pushed into and removed from the oven. The oven includes a fan located in the top of the oven for circulating heated air in a closed path through the interior of the oven. A plenum is located in the pair of opposed sidewalls adjacent to the sidewall having the opening The plenum extending substantially from the top to the floor of each sidewall and includes a plurality of horizontal air outlet slots extending substantially the depth of the oven. The horizontal air outlet slots are arranged with a 1:1 correspondence with respect to each rack of the multilayer wheeled cart. Heat recovery means are located in the plenum portion of the opposed sidewalls.

Abstract: A dehydrator for vegetables or the like is provided. The dehydrator includes a base having a heating wire and a concealed plug, a plurality of circular containers engageable each with another, and a cover mountable on top of one of the circular containers. The dehydrator can be collapsed by increasing the engagement between the respective circular containers and inverting the cover, when not in use.

Abstract: A food material which is hermetically accommodated in a heating unit is heated and a generated aroma component is delivered by a carrier gas supply unit together with a carrier gas through connection pipe to an aroma component dissolving and capturing unit including a hermetically sealed container in which an aroma dissolving solution is stored.

Abstract: A closed-loop air cooking system includes: a) a closed-loop air duct assembly; b) a cooking basket means mounted for rotation within the air duct assembly; c) fan means for forcing air through the air duct assembly; d) heating means for heating air that circulates within the air duct assembly; and e) separator means for removing entrained particulates from the air stream that circulates within the air duct assembly.

Abstract: A continuous operation apparatus for fermenting dough products disposed on carriers which are conveyed stepwise through a fermenting chamber by vertical and horizontal conveyors. In order to obtain maximum space utilization and product density in the fermenting chamber with vibration-free and shock-fee transfer of the carriers, a vertical transport system is provided in which several vertical pairs of columns are employed to support the carriers at successive vertically spaced levels or stages and to stepwise transport the carriers vertically. One of the columns of each pair is rotatable while the other of the columns is rotatable and vertically displaceable. The pairs of columns are provided at each stage with horizontal projections for the support of the carriers. The carriers are transported stepwise by the vertically displaceable columns and successively transferred onto the rotatable columns.

Abstract: A new and improved hot oven countertop display station is provided in a hot oven countertop display unit having a reclosable front door panel opening and an integral upper sign and menu board structure. A dispenser display rack is provided in the oven compartment for supporting flanged food packages in gravity feed arrays of columns and rows terminating at the front door opening. The rack has been designed to reduce or eliminate the presence of any heated rack surfaces at the front opening of the oven. An optional refrigerated condiment dispensing display may be located adjacent the hot oven display to complete the self-service food station. The hot oven countertop food station provides a clean and safe arrangement for displaying and storing pre-cooked pre-heated ready-to-eat foods for extended periods of up to four hours until purchased by the self-service customer.

Abstract: Apparatus for preparing Sushi rice, and discharging opening provided at one end thereof, which is openably closed by a lid having a ventilation opening formed in a central portion thereof, the rotatable container being rotatable about a lateral axis of rotation and having a laterally extending partition plate mounted therein, and an air-blowing fan disposed with a space from the ventilation opening so that the ventilation opening can function as an inlet opening and also as an outlet opening for air.

Abstract: A forced air oven for and a method of heating, cooking or roasting granular food, such as nuts, seeds and coffee beans. The apparatus houses a hollow cylindrical drum into which food is placed. A heated gaseous stream is forced through the inside of the drum with sufficient force to blow the food away from the inside surface of the drum. In addition, perforations in the drum are positioned such that the heated gaseous stream blows the food toward a rear end of the drum and causes the food to churn. This churning allows the heated air to envelope the outside surface of the food and provides an even transmission of heat to the food. In addition, the drum is provided with a helical fin that pushes the food toward a front end of the drum. A wire mesh is also provided for collecting particles that are dislodged from the food, and an exhaust system is provided for venting the gasses created during the heating, cooking or roasting of food.

Abstract: A food shelving and cycling system for wrapped food items includes an elongated shelf for storing wrapped food items and unwrapping apparatus for separating each food item from its wrapping. Sensors mounted within the floor of the shelf and a controller monitor the time that a wrapped food item is positioned within the shelf and initiates its removal from the shelf if the food item is positioned within the shelf in excess of a desired period of time. The system includes heating components for heating the food items until removed from the shelf, and the unwrapping apparatus facilitates the division of a food item and its wrapping into edible and non-edible refuse.

Abstract: A consecutive extraction device for extracting an extract of an effective ingredient of malt, malted rice or malted soybean is provided. An extract of the effective ingredient of malt, malted rice or malted soybean in the liquid state and a process for using the extract of the effective ingredient to improve the quality of food are also provided.

Abstract: A rapid cooking method is provided in which food pieces are contacted with an air stream at a velocity of at least 1,000 linear feet per minute.Rapid cooking equipment is disclosed which creates high velocity air current.

Abstract: A recirculating fumigation system for facilities that store agricultural products employs a blower which is chemically inert to the gaseous fumigant, driven by a variable speed pneumatic motor which provides the system with adjustable capacity over a range of recirculation blower speeds and the capability of high speed operation for degasation. In ship holds the system may be mounted in the manway of the hatch of the cargo hold. The system is entirely nonelectrical and isolated from the gaseous fumigant as the pneumatic motor is driven by a separate air supply.

Abstract: A garlic membrane peeling machine comprising a store tank, a drying funnel, a membrane peeling cylinder, a hot air tube connected with a blower and a push device combined together. The store tank is mounted on the drying funnel, under which the membrane peeling cylider is connected, and the push device is set partly in the drying funnel and partly in the membrane peeling cylinder. The hot air tube is connected with the double-layered wall of the drying funnel to send hot air through an aperture between the double-layered wall in the funnel to dry the garlic bulbs coming down from the store tank. Then dried garlic bulbs are loosened by the push device to fall down in the membrane peeling cylinder to have their membranes peeled off by helical air current caused by sent-in compressed air and those membranes peeled off are blown out of an exhaust tube.

Abstract: A closed-loop air cooking system for use in a vending machine that vends french fried potatoes and the like, including: a) a closed-loop air duct assembly; b) a cooking basket mounted for rotation within the air duct assembly; c) a fan for forcing air through the air duct assembly; d) a separator for removing entrained particulates from the air stream within the air duct assembly; and e) a heater for heating air that circulates within the air duct assembly. In addition, the cooking system includes a separator for removing oil and other particulates from the closed-loop air stream.

Abstract: A cooker comprising a cooking chamber and a means for introducing water into the cooking chamber in liquid or in steam form is disclosed, whereby the cooker is characterized in that it comprises a means for eliminating moisture from the cooking chamber, comprises at least one moisture sensor in the cooking chamber and comprises a control means that registers the output signals of the moisture sensor as first control parameter and compares them to a rated value and, according to the result of the comparison, drives the means for introducing water into the cooking chamber or the means for eliminating moisture from the cooking chamber.

Abstract: A dough proofing chamber is described. The chamber is rectangular in cross section having a hollow base with an inlet into the interior of the chamber therein and a ceiling having an outlet with a duct placing the outlet in communication with the interior of the base. An evaporator and heater are disposed within the base adjacent the outlet and a circulating fan draws air from within the chamber through the outlet and duct and blows the air across the heater and evaporator and into the inlet into the interior. In order to insure uniform temperature and humidity conditions throughout the chamber, a diverter plate is disposed spaced above and covering the inlet. The diverter plate slopes from the front to the rear so that opposed nozzles are formed on either side which admit a greater flow toward the rear of the chamber of heated water vapor. A diverter plate is also disposed covering and spaced below the outlet in the ceiling. This diverter plate, however, is parallel to the ceiling.

Abstract: A food server for simultaneously cold storing foods to be served hot and foods to be served cold, and for heating the foods to be served hot while keeping cold the foods to be served cold. The server comprises a cabinet having a first insulated food storage compartment for cold storing foods to be served hot and a second insulated food storage compartment, adjacent the first compartment, for cold storing foods to be served cold. The server also includes a mechanism for refrigerating the first compartment, a mechanism for refrigerating the second compartment, a mechanism for heating the first compartment, and a control mechanism for selectively activating and deactivating the mechanisms for heating and refrigerating the first compartment.

Abstract: The food cooking utensil comprises a vessel (2) which is intended to contain the foods to be cooked in a liquid and is provided with a lid (31), at least one opening (23) for the admission of air into a space, at least one outlet opening (24) for the air introduced into the space, and means (25) for producing a current of air between said inlet opening or openings and said outlet opening or openings.The utensil according to the invention is characterized in that at least a part of said space (22) is bounded by two walls (32, 33) of the lid (31) which are spaced apart so that the air circulating in said space (22) through the action of said means (25) absorbs heat and lowers the temperature of the lid (31).

Abstract: An installation for processing foods such as fresh fruits and sea foods in a sterilized condition for subsequent freezing and storage operation is disclosed.The present invention is characterized by that said installation comprises a tunnel shaped sterilized chamber, a number of glove pairs provided on so many openings on the both lateral sides of the sterilized chamber, a partition wall formed at the inlet of sterilized chamber and a solution circulator channel for circulation of washing and sterilizing solution which conveys fresh foods such as fruits and sea foods from outside into the sterilized chamber while washing and sterilizing them.

Abstract: Disclosed is a gas-fired oven for heating food by steam and/or dry convection. The oven has a heating chamber; an atomizer for producing an atomized water spray; a source of a combustible gas mixture; and a burner-heat exchanger. The gas fired burner-heat exchanger receives and combusts the mixture and isolates hot combustion gases from the heating chamber so pure steam is furnished to the heating chamber. The heat exchanger receives hot combustion gases, and vaporizes atomized spray circulated over its external surface to produce steam for heating an article in the heating chamber. The amount of steam in the heating chamber is measured and controlled by monitoring a temperature in a drain.

Abstract: A diffusing baffle assembly (30) for use in diffusing a fog of sprout inhibiter chemical in the discharge of a potato storage ventilation fan centrally positioned in front of the discharge of fan (11) and having a central plenum (31) and with a plurality of elongated channel shaped radial arms (32) attached to central plenum (31) so as to form radially extending channels for the transport of sprout inhibiting chemical from a fogger receiving ring (38) to the ends of radial arms (32). End caps (34) are provided to close off the ends of the chemicals of radial arms (32).

Abstract: A diffusing baffle assembly (30) for use in diffusing a fog of sprout inhibiter chemical in the discharge of a potato storage ventilation fan centrally positioned in front of the discharge of fan (11) and having a central plenum (31) and with a plurality of elongated channel shaped radial arms (32) attached to central plenum (31) so as to form radially extending channels for the transport of sprout inhibiting chemical from a fogger receiving ring (38) to the ends of radial arms (32). End caps (34) are provided to close off the ends of the channels of radial arms (32).

Abstract: A food cooking and smoking apparatus comprising a rectangular container having a horizontal firebox in its depending or bottom portion. The firebox is provided with a fuel receiving grate and an electric motor driven fan for inducing a draft of air into the firebox for generating heat and smoke. A smoke stack connected with the end of the firebox opposite its fan equipped end is provided with dampers and slots for regulating the amount of smoke contained by the enclosure around the meat or other food products therein.

Abstract: An apparatus for applying sprout inhibiting chemicals to stored potatoes using installed storage air system at a reduced air flow having frequency generator 24 serially connected between power supply control box 23 and fan motor 12 for air supply fan 11 to reduce the frequency of power supply to fan motor 12 in order to reduce the amount of air being delivered to stored potatoes 22 to less than 5 SCFM per ton of potatoes stored. By reducing air flow to less than 5 SCFM loss of sprout inhibiting chemical by agglomeration and impingement with the surfaces of the air handling system is substantially reduced.

Abstract: A pellet-fired barbecue including an elevated barbecue pan fired by a pellet-burning pot mounted below the bottom of the barbecue. A heat baffle plate is disposed within the pan above the top of the pot, and forced-air mechanism produces movement of hearted air within the barbecue.

Abstract: A gas steam oven is provided including the assembly of elements of direct heating and convection gas oven, and further includes a steam generator, an auxiliary heat source maintaining the burner at a temperature greater than the steam condensation temperature in the enclosure; a permanent flow of air in the air-gas mixture intake duct making it possible to re-ignite the burner after a period of combustion interruption.

Abstract: Disclosed is a cooking device including a base member, a top member and a powered heater. The powered heater is disposed in an opening defined in the upper surface of the top. The base and the top may be hingedly interconnected. The powered heater provides air currents at a very high velocity to rapidly cook food materials, The motor and heater are easily removed for cleaning.

Abstract: In a method and apparatus for controlling the ripening of fresh fruit, a stack of fruit boxes is spiral wound with a transparent synthetic resin strip around the four vertically oriented faces of the box stack. The boxes within the stack have openings on their upper and lower faces which register with corresponding openings in vertically adjacent boxes to permit a vertical movement of an air-ethylene mixture through the stack. A plastic cap or lid is disposed on top of the stack of boxes and is provided with a blower for drawing air vertically through the stack from the bottom thereof. An air-conditioning unit and an ethylene containing bottle may be disposed in a unit on which a pallet supporting the stack of boxes rests. Effluent air or a mixture of air and ethylene is fed back to the air-conditioning unit via a conduit on the outside of the wrapped stack of boxes.

Abstract: An apparatus for reducing the moisture content of liquid honey includes an enclosed housing with an upper inlet port and lower outlet port. Honey enters the inlet port and flows downward across a series of zig-zagged trays to the outlet port. Expanded metal screens on each tray spread the honey uniformly across the trays. A fan unit circulates air within the housing through an evaporator coil and heater, which dry and warm the air. The warm dry air absorbs moisture from the flowing honey.

Abstract: A portable outdoor barbecue grill having a firebox which communicates simultaneously with a direct cooking chamber and a smoke processing chamber is disclosed. The two chambers are defined by the interior of a drum-like structure. The smoke processing chamber includes a humidifier which may consist of a fluid container with associated piping. The piping channels fluid from the container to the firebox for purposes of heating that fluid. The heated fluid is then returned to the smoke processing chamber and injected into that chamber.

Abstract: A gas head module for use in an apparatus to air treat food products, said module having a gas inlet and a gas outlet which are connect by a side wall defining a passage which follows a spiral path, with said passage diminishing in cross sectional area from said inlet to said outlet.

Abstract: The present invention provides a system including method and apparatus for storing living plants or produce, and in particular, tuberous-type plants, such as potatoes and carrots in the dormant stage. The method comprises collecting the plants in a storage area and then creating a storage area vapor pressure, which at least substantially prevents a loss of moisture from the plants to the air in the storage area and additionally providing an exchange of air between the storage area and the supply of air outside the storage area to replenish oxygen consumed and to dispose of carbon dioxide given off by respiration of the plants.

Abstract: In a ship having a hull, a loading hatch, and a cargo hold which has a bottom and may contain a bulk material and a preparation that releases a pesticide, a device for disinfecting the bulk material comprising line sections of a total link which may be adjusted to the height of the cargo hold and a mechanism for detachably mounting the line sections to the ship. The line sections are joined together and have a first end portion disposed at the bottom of the cargo hold and a second end portion disposed in the vicinity of the loading hatch. The first end portion of the joined line sections have a plurality of gas openings and the second end portion of the joined line sections is connected to a centrifugal fan so that the pesticide-enriched air may be circulated through the bulk material.

Abstract: A humidifier is provided for a closed defrosting cabinet for containing frozen food to be defrosted in a compartment thereof. A fan for circulating air is disposed in the defrosting cabinet. The defrosting chamber is humidified with humidified air circulated by the fan. The defrosting chamber is partitioned into a plurality of areas by a slidable partition wall consisting of at least two sections. The defrosting cabinet can maintain the temperature and the humidity constant, defrost the food rapidly, and prevent the surface of the food from drying and changing in color.

Abstract: A method and an apparatus for operating a smoke house or smoking chamber is described in which the smoke density is reduced in order to reduce the amount of carbon in the exhausted smoke, and in which the smoking quality is retained by exerting thrusting pulses on the smoke particles present in the chamber, at least in the area of the products to be smoked, with the thrusting pulses accelerating the particles, in particular towards the products to be smoked.

Abstract: An apparatus for using hot humid air to prevent the spread of fruit fly infestation in fruits and vegetables. The apparatus includes a treating room, an air chamber located above the treating room and communicating therewith, a temperature and humidity regulator, and a ventilation arrangement. The apparatus allows accurate and uniform control of temperature and humidity, thereby minimizing damage to the treated fruits and vegetables.

Abstract: A bakery apparatus (15) is disclosed which has air heaters (32) and (33) for thawing frozen bakery goods, refrigeration enclosures (42) and (43) with cooling coils (40) for retarding the cure of bakery goods, a boiler (52) located within the apparatus cabinet (16) near the bottom thereof and a proofing air heater (57) located near the top of the cabinet, both the boiler and the proofing air heater being used for proofing bakery goods prior to baking. Front fans (44) are provided for circulating the air within the apparatus cabinet (16) during thawing and retarding. During proofing air is circulated from the proofing air heater (57) downwardly to the boiler (52) where it picks up moisture and then is circulated upwardly over the bakery goods within the apparatus without leakage of water from the boiler over the bakery goods, and with minimal condensation of water within the duct (64).

Abstract: In a method for treating straw placed in a processing chamber (6) with gaseous ammonia, the gaseous ammonia is supplied in aqueous solution (2) and liberated by heating with a heater (5) to circulate within the straw in the processing chamber. By supplying the ammonia in solution, it is possible to use an ammonia source in the form of solutions readily available on most markets, even in less technically developed countries.When the surplus ammonia is removed from the straw (FIG. 3), it is washed out of the air/gas mixture leaving the processing chamber by the use of a scrubber (8) so that no or substantially no ammonia is discharged to atmosphere. The liquid from the scrubber (8) is kept in reservoirs (14,15) for use in treating the next batch of straw, or drained off to liquid manure as shown.