Abstract: A food processor (20), such as a smokehouse, cooker, dryer or the like, includes a food receiving chamber (22) having left and right ports (24 and 26) closed and opened by air flow control means provided by pivoted perforated louvers (44 and 46). For rightward horizontal air flow across flat-lying food products, the left set of louvers is closed such that air flow is restricted to passage only through the perforations or orifices (48) as an input port. The right set of louvers are open to provide lower resistance to and a higher volume of output air flow. This enables the discharge of th extra volume of water vapor due to moisture evaporating from the food in the chamber and in turn enables uniform air flow circulation and food processing without the accumulation of water vapor and consequent increased humidity in the chamber which would otherwise retard drying.

Abstract: An improved apparatus and method for heating food products by forced air convection are disclosed. The apparatus comprises a tunnel heater having a tunnel-like cavity through which food products to be heated are conveyed. Air is drawn from within the tunnel cavity by a circulating blower arrangement, with air flow directed against the food products through upper and lower foraminous plates disposed above and below and adjacent to the tunnel cavity. Aerodynamically efficient ducting of the circulating air is provided by scroll-shaped passages positioned in association with the blower arrangement, and venturi-like passages positioned upstream of the foraminous upper and lower plates. A conveyor is provided for automatically advancing food products through the tunnel cavity. Air curtains are provided at either end of conveyor to isolate the cavity so that heating of the food products takes place in an efficient and controlled manner.

Abstract: A highly compact oven for preparing barbecued foods on a commercial basis includes a cabinet having a vertical partition wall that divides its interior into an oven chamber and an equipment compartment, and doors which provide access to the oven chamber. In addition, the oven has a rotisserie for supporting foods in the upper portion of the oven chamber opposite one of the doors, and this rotisserie is turned by a motor in the equipment compartment. A cylindrical firebox in which wood is burned is located in the lower portion of the oven chamber opposite another of the doors to provide the heat required for cooking the food and the smoke for imparting the barbecue flavor to that food. Food on the rotisserie is shielded from the firebox by a baffle wall which extends across the oven chamber, yet has its margins spaced from the front and back walls, so that heated air and smoke circulate freely between the region of the firebox and the region of the rotisserie.

Abstract: An improved apparatus and method for smoke treating food products includes an inductively heated, hollow member which is raised to a sufficiently high temperature so as to vaporize an injected water/liquid smoke mixture. This happens when the liquid smoke mixture contacts the walls of the heatable, hollow member. Control apparatus is provided for regulating the amount of liquid smoke flowing to the mixing device; as well as providing for injecting air to carry the gaseous smoke away for subsequent use in the smoke treating process. The invention also provides for a self cleaning of the smoke generating tube member.

Abstract: A highly compact oven for preparing barbecued foods on a commercial basis includes a cabinet having a vertical partition wall that divides its interior into an oven chamber and an equipment compartment, and a door which closes the front of the oven chamber. In addition, the oven has a rotisserie for supporting foods in the upper portion of the oven chamber, and this rotisserie is turned by a motor in the equipment compartment. A firebox in which wood is burned is located in the lower portion of the oven chamber to provide the heat required for cooking the food and the smoke for imparting the barbecue flavor to that food. Food on the rotisserie is shielded from the firebox by a baffle wall which extends across the oven chamber, yet has its margins spaced from the back wall and door, so that heated air and smoke circulate freely between the region of the firebox and the region of the rotisserie.

Abstract: A system for removing ethylene from fruit storage chambers by catalytic combustion of ethylene in a closed circuit, wherein two heated catalytic reactors, each packed with catalyst and therebelow successive layers of material of weak heat conductivity, such as ceramics, and good heat conductivity, such as metal shavings, the reactors being connected therebetween by a collector to transpose gases from one reactor to the other, and a conduit provided with a heat exchanger connected between the collector and a storage chamber to conduct a small portion of the combusted gases to the storage chamber and cool the same before introduction thereto, and fan means for alternately conducting gas to and from the reactors and the storage chambers.

Abstract: An oven for food comprises a housing and a stationary support inside the housing with a position for supporting the food. A fan and an electric element supply a stream of hot air to the inside of the housing. A rotating drum has a supply opening for directing the stream of hot air towards the position for the food and for moving the stream of hot air about the position for the food to heat or cook the food.

Abstract: A proofing apparatus for rising dough, comprising: an enclosure for containing the dough; a hot air supply inlet opening into the interior of the enclosure for causing the dough to rise; hot air ducting for connecting the hot air supply inlet opening directly to a hot air supply source; a hot air outlet opening from the interior of the enclosure; a probe for sensing the temperature in the interior of the enclosure; a control system responsive to the temperature sensing probe for regulating the inflow of the hot air through the hot air supply inlet in accordance with the temperature sensed by the temperature sensing probe; and a system for humidifying the interior of the enclosure. The proofing apparatus saves energy by using waste heat and obviates the need for a heat exchanger. The proofing environment can be accurately controlled. A process for rising dough in the proofing apparatus is also disclosed.

Abstract: An apparatus for air-treatment of products includes an endless foraminous conveyor belt for the products which is adapted within the space for the air-treatment to follow at least one path extending helically in several turns, said path for the foraminous conveyor belt being defined by an inner cylinder and an outer cylinder and the air being disposed to flow through the passage situated between the cylinders from one end to the other end of the passage. According to the invention the air is also disposed to be supplied to the passage between the cylinders from the inner cylinder through perforations therein, the size of the perforations and/or the interspace therebetween being so chosen that the air supply from the inner cylinder continuously varies in the longitudinal direction thereof.

Abstract: An apparatus for heat treatment of food products, in the form of a product bed consisting of solid particles, includes a container with a perforated bottom for the product bed. Gas is adapted to be supplied to the product bed in the container of this apparatus generally from below upwards through the perforated bottom at such a velocity that the product bed will form a fluidized bed. The gas, which is caused to circulate in the apparatus by means of a fan and to flow through the container as well as through a heat exchanger, is adapted to pulsate through the product bed in the container. According to the invention the apparatus is provided with a conduit passing by the container and being situated before the container with the perforated bottom, as counted in the flow direction, said conduit being provided with a rotatable damper which is adapted during its rotation to raise and lower the pressure under the perforated bottom for the pulsation of the gas through the product bed.

Abstract: An oven for preparing food comprising an enclosure having a conveyor received therethrough for conveying food to be prepared through the enclosure. Positioned within the enclosure and about the conveyor portion therein are duct devices for impinging heated air against the food product, a plenum adapted to the duct devices for supplying heated air to the duct devices, and an impeller assembly for recirculating the air within the enclosure for reheating and subsequent passage to the plenum and duct devices. A heating source is provided within a heating chamber on the opposite side of the plenum from the duct devices, and control components are provided for regulating the temperature of the heat source. The impeller assembly and the plenum are unique in that air drawn from the heating chamber by the impeller assembly is axially and radially urged into the plenum for substantially uniform distribution to the duct devices communicating with the plenum.

Abstract: An oven for food comprises a housing and a stationary support inside the housing with a position for supporting the food. A fan and an electric element supply a stream of hot air to the inside of the housing. A rotating drum has a supply opening for directing the stream of hot air towards the position for the food and for moving the stream of hot air about the position for the food to heat or cook the food.

Abstract: A temperature controlled oven apparatus having a central chamber with a heater element and a pivotal inner baffle door, located within a removable outer access door, periodically opened or closed to regulate the exhaust of oven air and the admission of ambient air into the oven through a preheated plenum chamber.

Abstract: The present invention relates to a processing chamber which is suited for the processing of food, for example meat or meat products, by smoke or steam, comprising at least one unit for the generation of steam and/or smoke and/or for the cleaning of the chamber. The invention consists in that at least one of these units and/or a fan is arranged in the door (1) of the chamber or on the inside or outside of said door.

Abstract: The pellet mill in a processing system for dehydrated forage crops is disposed in proximal pellet-dispensing relation to a pellet pre-cooler for gentle initial cooling and preliminary firming of hot pellets from the mill prior to their conveyance to the primary cooler, whereby to reduce undesired deterioration of the hot pellets into fines during subsequent bulk conveying and cooling operations. The pre-cooler includes an enclosed conveyor presenting a moving pellet-supporting surface for gently transporting hot pellets from the pellet mill along a predetermined path of travel within a vented housing. A blower in communication with the primary cooler creates a negative pressure airflow sufficient to convey pellets from the pre-cooler to the primary cooler; the blower simultaneously draws ambient air into the housing for initially cooling the hot pellets on the conveyor prior to their transfer to the primary cooler.

Abstract: An apparatus for steaming food at substantially atmospheric conditions. This apparatus comprises a steam chamber means for filling the chamber with steam, which filling means comprises means for introducing water into the bottom of the steam chamber, and heating means outside the steam chamber for heating the water in the steam chamber to produce steam; means for allowing steam to escape from the chamber to maintain substantially atmospheric conditions in the chamber; a condensing chamber for the escaping steam; means in the condensing chamber for spraying water on the steam to condense it; means for draining the water and condensed steam from the condensing chamber; and means for controlling the heating means and the filling means, which control means comprises a sensor for sensing the temperature of the water and condensed steam in the condensing chamber.

Abstract: An elongated meat processing system including an improved lifting mechanism for lifting products from a conveyor during conveyance through a treatment zone defined by a housing of the system so as to control the rate of advancement of the products and the time the products are present in the treatment zone. The system preferably includes a plurality of the conveyors arranged in a vertically spaced relationship with each of these conveyors being of a reciprocating type including a pair of laterally spaced reciprocating beams that carry product sticks on which the products are hung. The lifting mechanism includes laterally spaced lifters along the length of the system for lifting the products after forward reciprocation of the conveyor beams so the products are suspended and do not move rearwardly during subsequent rearward beam reciprocation. Prior to a subsequent forward reciprocation, the lifters return the products to the beams to provide product advancement.

Abstract: A hot air oven for heating food-loaded cartridges, each constituted by a stack of sealed trays nested within an open carton whose side walls have holes therein to admit heated air, the trays containing pre-cooked meals. The oven includes a rotating turntable provided with a raised annular shelf for supporting a circular array of cartridges, the side walls of which define a hollow center core. A driven propeller is disposed within the core, the space between the shelf and the turntable forming a restricted flow passage whose inlet communicates with the core and whose outlet lies at the periphery of the turntable. A heater assembly above the cartridge array produces heated air which is sucked by the propeller into the hollow core. Because of the flow restriction, a substantial portion of the heated air is forced through the holes of the cartons to heat the food in the trays.

Abstract: A forced air food drier having a cabinet-like structure with a front door for access to the interior of said cabinet and drawer supports arranged along each side of said cabinet for receiving a plurality of drawers thereon. Each drawer is provided with a reflective bottom member and spaced a small distance thereabove a screen member for supporting the food to be dried thereupon. One end of each drawer is provided with an air passage slot and when the drawers are assembled within the cabinet, the air passage slots are alternated at the sides of the cabinet so that forced hot air from a blower structure and heating structure at the bottom of the cabinet is forced to pass alternately by the bottoms and tops of each respective drawer until exhausted out exhaust vents at the top of the cabinet. Appropriate fan and blower control timers together with heater control switches and timers are provided with the cabinet structure.

Abstract: An improved storage apparatus for produce stored in an enclosed storage structure. The apparatus provides a cooled airstream having a relative humidity above 95% which is forced around the produce. Water is pressurized by a pump and sprayed into the airstream to create a mist which cools and humidifies the airstream. Chemicals to retard spoilage of the produce can also be included in the water. The water may also be sprayed directly on the produce. Savings are realized and water accumulation in the storage structure is minimized by recirculating condensate from the air distribution system through the spray apparatus. Prolonged equipment life is also obtained by locating the motor for the pump exteriorly of the water spray.

Abstract: A dehydrator comprises an enclosure having a door pivotally mounted on a front side thereof to normally close a chamber defined in the enclosure. A tubular manifold is disposed in the chamber and defines an inlet passage therein which communicates with the chamber via a plurality of orifices formed in the manifold. The fan is mounted on the enclosure for pumping air into the inlet passage formed in the manifold and a resistance-type heater is disposed in the passage to heat the air to a predetermined temperature level. The heated air is thus discharged through the orifices, formed in the manifold, to dehydrate foodstuffs disposed on racks removably mounted in the chamber of the enclosure. In carrying forth the method of this invention, the heated air is substantially uniformly circulated in the chamber and about foodstuffs disposed therein and such air is discharged from the chamber at a controlled flow rate while simultaneously maintaining a predetermined back pressure on the air in the chamber.

Abstract: An air curtain is provided across the top of a food warming table, such as is employed in cafeterias for keeping food hot for serving. An air stream flows across the top of the pans holding the cooked food, where it picks up heat, moisture and flavor components, and is continuously recirculated to form an air curtain. Which retards the outflow of moisture and heat from the surface of the food. Keeping a cushion of hot moist air on the food maintains it in a hot and moist condition. Additionally, the air curtain acts to keep dust and insects away from the food surface.

Abstract: The portable smokehouse is box-shaped and comprises a plurality of transverse walls forming at least, in vertically spaced relation from top to bottom: a comestible chamber and a fire box. Smoke is carried into the comestible chamber. A removable insulation pack allows the smokehouse to be selectively used either as a barbeque pit or as a smokehouse.

Abstract: Air heated to between 500.degree. and 800.degree. F. is blown into a smoke generation chamber and simultaneously liquid smoke is sprayed into the chamber. The heated air vaporizes the liquid smoke and the smoke vapor is conducted into a smokehouse where food is being processed.

Abstract: A cabinet dehydrator for long term preservation of food under close control of time temperature and humidity. Intake air is obtained from the surrounding atmospher and displaced into the dehydrator over electrical heating elements by a blower. This heated air is ported upwardly adjacent the shelves and thereafter normally laterally between the shelves. Baffles are manually set to control the amount of hot air displaced across a given shelf. Humidity controls function to regulate the rate at which moisture is caused to be withdrawn from the food being dehydrated.

Abstract: An apparatus for cooking fruit and the like products includes a tank or cooking chamber disposed for receiving a quantity of such products and a quantity of water sufficient to cover the products therein and sufficient enough to create the necessary back pressure for a hydraulic head and sufficient enough to provide an adequate medium for agitation. Steam is supplied to the lower portion of the tank to raise the temperature of the water to a cooking temperature of the products submerged therein, which temperature may be the boiling point of water. Steam or moisture laden vapor which escapes to an upper surface of the body of water is recirculated under pressure to a lower portion of the tank, such that it will be redirected into the cooking area. Such recirculation is performed by a conduit and a blower or pump mounted in the path of the conduit. The conduit has an inlet above the level of the water in the tank and an outlet below the level of the water adjacent a bottom wall of the tank.

Abstract: A recirculating barbecue device which has a heat booster and smoke trap, the device includes a barbecue basin for holding coals, and a hood arranged above the basin for collecting gases and fly ash, the hood includes a filter for filtering the fly ash and an air fan and conduit for recycling collected gases and drawing additional air to the basin for increasing the temperature of coals in the basin and insuring a complete combustion of gases produced during burning of the coals.