Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.

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: An antimicrobial intervention for the production of ground meats by treating the exterior of the meat trimmings with an antimicrobial agent before grinding. An apparatus for applying an antibacterial agent to meat trimmings includes a closed or essentially closed chamber for limiting the escape of the antimicrobial agent to the environment during antimicrobial treatment of the trimmings, an entrance system for introducing trimmings into the closed chamber while preventing or significantly limiting the antimicrobial agent from escaping into the environment, an application system for applying an effective amount of the antimicrobial agent to exposed surfaces of the trimmings in the closed chamber; and an exit system for removing the treated trimmings from the closed container while preventing or significantly limiting the escape of antimicrobial agent into the environment.

Abstract: In a food transfer heat treatment apparatus using a spiral transfer belt, heat treatment gas blowing means and a heat treatment gas circulating method for enhancing the heat transfer efficiency between a heat treatment gas and food and for improving the heat treatment effect are realized to expand the degree of freedom for the layout of the apparatus and to simplify the assembly. Provided is a spiral transfer heat treatment apparatus comprising endless conveyer belts (2) for circulating the food (f) in a store room (1), and a spiral moving unit (3) for causing a heat treatment gas (c) to act on the food (f) while transferring the food (f) on the conveyer belts (2).

Abstract: A plant has a line to convey trays and a processing chamber under modified atmospheric conditions that has a regulating chamber with gates at an entrance and a regulating chamber (9) with gates at an exit to introduce and extract trays with foodstuff. Before the input regulating chamber there is a stacking device for stacking trays, after the exit of the input regulating chamber (4) and inside the processing chamber there is an unstacking device, and transfer device are arranged to introduce stacks of trays in the processing chamber through the regulating chamber in order to provide sufficient time to regulate the atmospheric conditions in the regulating chamber without lowering the advance rate of the trays in the line.

Abstract: In one embodiment, a piece of equipment for roasting edible seeds like coffee beans and the like includes a body sized to contain the product to be roasted, an air intake fan for conveying an air flow into the containing body, and a heater for heating the air flow. The containing body is fixed and houses a rotary shaft provided with one or more substantially radial arms or blades suited to stir the product during roasting, and may include a rotary drum that is integral or that may not be integral with the arms during rotation.

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: A method for automatically controlling the heating/cooking of a food item in a cooking oven having a door, heaters and an oven temperature acquisition system, comprising the steps of measuring the total electrical power (Pin) absorbed by the oven, measuring the oven temperature, and assessing the actual power (Pload) transferred to the food item by automatically compensating disturbance factors. A cooking oven is also disclosed.

Abstract: An endless conveyor chain assembly (10) includes two piece enclosed curved track sections (15) having curved sections (15) for the passage therethrough of a series of conveyor chain links (12). Outer race (18) of the curved track sections (15) include an impervious horizontal bottom wall (22) that is U-shaped in cross section for retaining any lubricants or other liquids or debris. Inner race (20) with a wear strip (44) attached thereto is removable from the outer race (18) without having to cut the curved conveyor track sections (15) from the track and without having to remove the conveyor chain from the track when performing maintenance to the conveyor chain assembly.

Abstract: The invention relates to a method and a product for heating or cooling including freezing of food items in a rotating closed pipe serpent. The technology includes a closed non-circular rotating pipe serpent for processing of food items, where the food items are transported in a preparation liquid through the pipe serpent during either heating or cooling. The invention secures a gentle but efficient mixture of the food items that prevents clogging, which secures a homogeneous thermal processing of the individual food items, which again secures a high quality of the final food items. Simultaneously the products used for processing are easy to clean, which results in low costs. The process can be run entirely automatic without the involvement of manual labor, which results in minimal demands for process resources and ensures a high standard of hygiene.

Abstract: In general, this invention involves various improvements relating to food service apparatus, including an energy-compensation feature to compensate for the transfer of heat from one food-holding compartment to another food-holding compartment, and an energy-limit feature for preventing overheating of the apparatus in the event it is incorrectly programmed by an operator, for example.

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: Dough products are stored in a fermentation chamber on a rack system in which in each of a multiplicity of horizontal planes located one above the other, the palettes carrying the dough products are substantially contiguous and are pushed from rack to rack section from the upstream side to the downstream side upon the insertion of a palette at the upstream side. The empty palettes are recirculated below the palettes carrying the dough products and the displacement is effected solely by pressing of each upstream palette against the next downstream palette.

Abstract: A device for cooling and/or heating objects, in particular edible cakes and pastries, has a cylinder into which air is blown and flows out of holes. The cylinder is associated to a spiral conveyor upon which the objects can be carried past their holes.

Abstract: A two-stage steam peeler for peeling the skins of fruit, such as tomatoes, from the body of the fruit, comprising an infeed conveyor (10), a feed valve (12), a pressurized steam chamber (14), an outlet vacuum valve (16), a flexible cable peeler (20), and a pinch roller assembly (22). A first stage heater is provided by an enclosure (90) and steam introduction device (100) that preheats the tomatoes prior to entry into feed valve (12).

Abstract: The present invention provides a system for the decontamination of agricultural products by reacting the toxins and microorganisms, contaminating the product, with ozone. The ozone is generated on site and upon demand, thus eliminating ozone waste associated with long periods of ozone storage. The systems of the invention provide efficient, safe, and environmentally friendly use of ozone for product decontamination by optimizing the delivery of ozone to the contaminated product, monitoring and controlling the pressure in the treatment systems, monitoring and controlling the heat generated during the treatment of contaminated product with ozone, and controlling ozone release into the atmosphere.

Abstract: An oven includes a housing provided with a device for supplying steam into the interior of the housing, in connection with the setting of a cooking condition, such as the temperature and/or relative humidity, and also a conveyor belt which passes through the housing and on which food products to be heated can be accommodated. The conveyor belt passes through at least one path with one or more windings disposed above one another. The device for supplying steam has at least one steam outlet for delivering steam at the level of the radially innermost part of a winding.

Abstract: Systems and processes are described for sanitizing a food product with ozone gas. The ozone gas is generated using a low pressure, low volume ozone gas generator and is delivered to a fluid injector. The fluid injector receives high pressure carrier fluid from a carrier fluid source and causes the ozone to be entrained in a stream of carrier fluid. The entrainment is created by passing the carrier fluid through a venturi diffuser inside the injector which creates a negative pressure in the sanitizing fluid line, thus drawing the sanitizing fluid into the carrier fluid and creating a highly homogenized fluid jet. The fluid jet is then injected into a container which contains a food product to be sanitized by the ozone. The container may also be provided with a mixing paddle to vigorously mix the food product while the ozone/carrier fluid jet is injected into the food product, which further ensures that the food product is contacted with sanitizing ozone gas.

Abstract: Disclosed is a roasting apparatus allowing automation of a roasting process including steps of charging a raw material, roasting it, and carrying a roasted product. A carrying-in port is opened in the bottom of a quantitative tank 1 for storing a raw material to be roasted, and a lid 34 is provided at an edge portion of the carrying-in port. A motor-driven cylinder 33 for opening/closing the lid 34 on the basis of an electric signal is provided to the lid 34. A roasting kiln 40 is disposed under the quantitative tank 1. An opening 63 is provided in the roasting kiln 40 and lids 42 are provided at edge portions of the opening 63. A kiln opening/closing link and a motor-driven cylinder 58 for opening/closing the lids 42 are provided outside the roasting kiln 40. A carrying passage 120 is provided under the roasting kiln 40. Burners 41 are disposed near the carrying passage 120 and electric heaters 71 are disposed around the rotational shaft 52.

Abstract: An apparatus (10) comprises a heating room (11) for the articles of food, heater (14) and a ventilator (16) for creating a hot air current, and further comprises a device (17, 19, 20, 22, 24, 26, 28) which can subject the heating room to a rocking movement around a horizontal axis (13). The heating room (11) is nearly closed and the heater (14) and ventilator (16) are inside the heating room (11) and are fixedly connected to the heating room (11) so that the relative distance between the heater and the articles of food does not change during the rocking movement.

Abstract: A disposable muffin tray is used in a baking process having a baking step using a spiral oven with a water bath therein. Hot air is directed into close surface contact with the water pool and then into cross-flow relationship with the muffin trays to effect baking of muffin batter.

Abstract: Case for temporarily storing pieces of dough, comprising a first continuous conveying apparatus and an identical second continuous conveying apparatus. Each transport apparatus is supported by reversing rollers at the location of which the conveying direction of the conveying apparatus changes. The reversing rollers of the first and second conveying apparatus are opposite each other as pairs. The case further contains carrying members with two ends, in which the one end is attached at a first attachment point to the first conveying apparatus and the other end at a second attachment point to the second conveying apparatus. The first and second attachment points are opposite each other. The case also contains dough trays for containing pieces of dough, in which each dough tray is attached to a carrying member.

Abstract: The invention describes a method and apparatus for controlling the temperature of the floor of a cooking oven by utilizing a recirculating primary heat transfer fluid made to flow through a heat exchanger located in an oven floor. After traveling through the oven floor and absorbing heat, the primary fluid travels to an external liquid-to-liquid heat exchanger wherein the primary fluid transfers heat to a secondary circulating heat transfer fluid. The primary fluid is then recirculated through the oven floor to maintain the floor at a predetermined temperature. The heated secondary fluid may then be utilized for other processes such as in the conveyor belt washing tank of the oven, or it may be discarded. The primary heat transfer fluid may be a thermal oil having a boiling point substantially in excess of 212.degree. F., and having other properties designed to prevent the corrosion, plugging, and fouling of the heat exchanger located in the oven floor. The second fluid is preferably water.

Abstract: A process for making bread is carried out in an apparatus which includes a kneader for kneading flour, yeast and water into dough and a pump for continuously feeding the mixed dough through flexible pipe to a cutting device which forms dough pieces. The apparatus also includes chains for transporting the dough pieces in receptacles along a sinuous path in a fermentation chamber to an oven where bread is formed. A solenoid valve is also included which injects water via tubular elements integrated with the kneader and pump to allow the dough to be more fluid. Water is again injected after delay to allow for self-cleaning of the pump and kneader. Water is also injected by a separate solenoid valve into the flexible pipe to clean such.

Abstract: An apparatus for continuously aseptically processing a food product comprising delicate food chunks of fruit, vegetables or the like immersed in a liquid. The apparatus comprises a heating enclosure into which the food product and a nonsterile gas are introduced into the food product heated to a sterilization temperature, and a holding enclosure which may be integral with or separate from the heating enclosure for holding the food product and a sterile gas introduced therein at the steriIization temperature for a predetermined time. The apparatus further preferably comprises a cooling enclosure for cooling the food product. In a preferred embodiment, a first separator is interposed between the heating and holding enclosures for separating a nonsterile gas from the food product. The food product and an added sterile gas are fed into a rotatable helical feed pump in the holding enclosure.

Abstract: A system for processing products, particularly food, has a treatment chamber (10) which is closed by a door (30, 32) in leak proof manner, so that product carriers (42) can be moved through the treatment chamber (10) by trolleys (44) suspended from a conveyor rail (36, 58, 62), and the conveyor rail comprises a pivotable rail section (62) arranged outside of the treatment chamber and which is movable into a park position (74), wherein the door (30, 32) of the treatment chamber can be closed.

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 processing facility, for subjecting products to process conditions for lengths of time and having a processing chamber equipped for establishing a predetermined condition within and throughout the chamber, a pair of continuous flexible conveyor elements, extending through the chamber along a generally zig-zag pathway, rotatable bearing members for supporting the flexible elements in predetermined lengths, spaced one above the other, and spaced apart from one another, the flexible elements being extended around respective bearing members, in a generally zig-zag fashion, product supports extending between the flexible elements, attachments at each end of the products supports for attachment to respective flexible elements, so that the product supports are freely swingably supported between the flexible elements, and the rotatable bearing members being spaced apart on opposite sides of the chamber a distance greater than the length of the product supports so that the product supports may freely pass between th

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 bakery oven is disclosed which includes an oven enclosure having opposed end and side portions, with conveyor inlet and outlet openings formed therein. An endless center drive chain conveyor is provided which includes a first section located outside of the enclosure with portions thereof passing through the inlet and outlet openings. The conveyor includes a second main portion located within the enclosure which follows a generally spiral path of travel including a first sequential set of spiral flights having a generally continuously increasing elevation rising in the enclosure to a predetermined elevation, a second set of spiral flights having a generally continuously decreasing elevation in the enclosure, with the flights of said second set being located between the flights of the first set.

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: A method and apparatus are disclosed for continuously and gently aseptically processing a food product comprising delicate food chunks of fruit, vegetables or the like immersed in a liquid. The apparatus comprises a heating enclosure into which the food product and a nonsterile gas are introduced and the food product heated to a sterilization temperature, and a holding enclosure which may be integral with or separate from the heating enclosure for holding the food product and a sterile gas introduced therein at the sterilization temperature for a predetermined time. The apparatus further preferably comprises a cooling enclosure for cooling the food product.

Abstract: Equipment for continuously coagulating preferably preacidified milk for preparing yoghurt, provided with means for keeping the milk at a desired temperature during coagulation, with means for feeding in the milk and with means for discharging the yoghurt, whereby the equipment consists of an essentially closed housing containing an endless conveyor belt on which containers of the paternoster-lift type are suspended, provided with means for advancing the conveyor belt at uniform velocity in the housing at a velocity such that each container remains for a desired time in the housing, and with means for stopping each container stepwise outside the housing during filling and during emptying.

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: 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: Reactors in which solids can be processed by fluid-solids contact. The reactors include a shell housing a rotatable, movable assembly or rotor for supporting a bed of solids and for displacing the solids from a first location where they are introduced into the reactor to a second location where they are discharged. As the solids are displaced, process fluid is directed upwardly through the bed in a manner which causes the solids to circulate and come into intimate and uniform contact with the process fluid.

Abstract: Jets of heated gaseous fluid are perpendicularly directed against the surface of a food product, moving relative to said jets, such that the jets impinge against discrete points on said surface, before fluid in the jets is diffused, to wipe away the boundary layer of air and moisture from said discrete points. Heat is thus transferred to the surface of the food product at points upon which the jets impinge thereby increasing the temperature at said points.

Abstract: An apparatus for use in the continuous treatment of cellulosic matter to improve the digestibility thereof, comprising means for receiving finely divided cellulosic matter, acidic process chemicals, and steam; a first attrition mill wherein the steam, cellulosic matter, and process chemicals are intimately mixed and initially reacted; a reactor with rotatable sweeps therein to complete the reaction; and a second attrition mill wherein the reacted material is neutralized to the desired level.

Abstract: In the dough proofing machine described a housing contains a conveyor extending in a tortuous path from one end to the other, a heater and steam injector positioned in the center of the housing. Transversely extending vertically disposed plenum walls are located on either side of the heater and extend all the way to the side walls of the apparatus. A blower is associated with the heater to direct the air flow downwardly into a distribution plenum located below the heater and openings are provided in the front and rear of the distribution plenum allowing the air to travel in two substantially balanced symmetrically arranged flow paths, one of which is directed forwardly and upwardly and the other rearwardly and upwardly thereby balancing the conditions of humidity and temperature substantially throughout the entire apparatus. An air flow controller introduces outside air and exhausts circulating air as conditions require.

Abstract: Conveyor screws located in side-by-side relationship on fixed, substantially horizontal axes at the bottom of a closed vessel are adapted to be rotated to provide mixing action. Means are provided for continuously supplying the vessel with meat material and with carbon dioxide. There is a discharge outlet in alignment with one of the conveyor screws, so mixed material will be continuously discharged from the vessel.

Abstract: A dough proofing apparatus is for use in association with a dough forming apparatus having a dough piece receiving means which receives preformed dough pieces from a dough dividing machine and directs them toward a toroid forming apparatus wherein the proofing apparatus includes dough conveyance means for receiving and conveying dough pieces in a proofing mode of travel through a closed loop path of travel of the conveyor belt between generally adjacent dough entry and dough exit locations on the toroid forming apparatus. The conveyance belt is passed over vertically spaced pulleys with dough pieces retained thereon by adjacent dough support means on the conveyance belt which cooperate to form open-ended cage-like dough retaining receptacles for dough pieces as they travel on the conveyance means over and about the vertically spaced pulleys.

Abstract: A defrosting apparatus for frozen food comprises a casing defining a chamber and a tray circulating system to circulate the trays, which are removably mounted thereon, along a fixed path in the casing while each of the trays always retains a horizontal position. A cover is provided in the upper portion of the casing and consists of a pair of half members for defining an enclosed chamber for enclosing a predetermined one of the trays. The apparatus includes a micro-wave irradiator for irradiating micro-waves onto the tray when the tray is enclosed by the cover, various kinds of atmosphere conditioners provided in the chamber of the casing, and a control system for controlling the circulation of the trays in the chamber and for closing and opening the half members and the micro-wave irradiation onto the tray within the cover.