Abstract: A forced hot air cooker has a two-piece basket assembly rotatable in an oven cooking chamber. A hot air supply plenum in the chamber discharges hot air through the basket assembly. A blower takes air from the chamber and discharges it through a duct behind the oven to a heater chamber above the oven chamber. The hot air supply plenum has a heater assembly mounted above it and projecting into the heater chamber. A catalytic converter immediately below the heater assembly, is exposed to radiant heat from the heater. Air is moved by the blower from the oven chamber through the duct to the heater chamber, down through the heater assembly and the catalytic converter and the supply plenum to the rotating basket assembly and then to the blower inlet. Upper and lower front doors are provided, the lower door for installation and removal of the lower basket of the food basket assembly, while the upper door remains closed to conserve heat.

Abstract: A method pertaining to the baking of products (B) in a baking oven (1) in which the products are supported by at least one rotary oven trolley (17) comprises rotating the trolley through a number of revolutions in one direction (R1) during the baking process, and thereafter reversing the direction of rotation and continuing rotation of the trolley through several revolutions in the opposite direction (R2) before again reversing the direction of rotation of the trolley. The trolley (17) keeps the same axial position in both directions of rotation. An arrangement for carrying out the method includes a drive device (20-26) for alternating rotation of the oven trolley through an equal number of revolutions in both directions during the baking process.

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: An oven for baking food products includes a spiral conveyor having a wire mesh conveyor belt for transporting food products from a loading bin to a storage bin. The spiral conveyor is surrounded by a threaded cylindrical housing having apertures which communicate with the loading bin, heat source, plenum, and recirculation fan. Heated air is blown into the threaded housing such that a downward spiral or vortex of air is created which envelops the food products upon the spiral conveyor belt for efficient baking. The housing is partially removable for cleaning or maintenance of the conveyor. Heated air within the housing is drawn about the food products as it is suctioned into a recirculation tube for distribution to the storage bin and to the plenum for recirculation through the housing. In addition, the loading bin is mounted upon a vibration device such that food products are evenly distributed upon entry to the spiral conveyor.

Abstract: An oven comprises a housing with at least two zones, which are each provided with a device for setting a cooking state in the relevant zone, such as the temperature and relative humidity, as well as a conveyor belt, which runs through each of the zones and on which food products to be heated can be held, which conveyor belt has at least one path with a plurality of windings. These two zones are situated one above the other. Each zone has at least one ventilation device and also a heating device for circulating hot air through that zone and parallel to the boundary region between two zones.

Abstract: A method of peeling tomatoes with the disclosed machine includes passing tomatoes through the steam chamber and maintaining a steam-controlled temperature of approximately 220.degree.-290.degree. F. and a pressure of 12-30 psi. The level of condensate is controlled for dragout by adding water and the concentration of naphthalene sulfonate is monitored and maintained at approximately 1000-2000 ppm. Residence time in the steam chamber is 8-35 seconds, while residence time in the vacuum chamber is 5-10 seconds while maintaining a vacuum of approximately 16-26 in. Hg at approximately 75.degree.-90.degree. F.

Abstract: An oven for preparing food products comprises a housing, a conveyor belt which is movable through the housing and on which the food products can be arranged, which conveyor belt follows a helical path, heating elements and booster devices for generating a stream of hot air through the housing in connection with heating the food products arranged on the belt. In the housing there are guide elements for guiding the stream of hot air over the belt in such a way that the products are uniformly heated in the transverse direction of the belt.

Abstract: In a baking space of an oven, baking molds filled with dough or a dough suspension to form moldings by forcibly passing heated air over the baking molds. The heated air is heated at a location external to the baking space.

Abstract: A rotatable two-piece basket assembly is behind upper and lower doors in a blower driven recirculating hot air oven. An electric heater directly adjacent a catalytic converter directly above the cooking chamber, removes contaminants. The lower basket is removed through the lower door opening, while the upper door stays closed to conserve heat. A homing control homes the basket assembly whenever the door is opened or a cooking cycle is completed, for removal of the lower basket. A filter at the blower inlet is removable through the lower doorway when the lower basket is out, for cleaning or replacement. The blower wheel is removable through the lower doorway when the filter assembly has been removed. The upper basket is removable through the combined doorway by a push-and-turn motion applied to a bayonnet connection to the basket drive shaft. Other components are then removable through the front opening.

Abstract: A tomato peeling machine is disclosed which includes an inclined, cylindrical steam chamber having star valves at its input and output ends. A feed screw is concentrically mounted therewithin and drives tomatoes through a biphasic environment comprised of an aqueous condensate solution of naphthalene sulfonate and steam vapor. A fluid delivery conduit in fluid communication with the steam chamber is connected to a water source as well as to a chemical reservoir containing concentrated solution of naphthalene sulfonate. The fluid delivery conduit includes flow-regulating apparatus and the steam chamber includes condensate level-controlling apparatus. A vacuum chamber is provided downstream of the steam chamber, and a vacuum pump draws vapors out of the vacuum chamber into a condensing chamber. A method of peeling tomatoes with the disclosed machine includes passing tomatoes through the steam chamber and maintaining a steam-controlled temperature of approximately 220.degree.-290.degree. F.

Abstract: A processing apparatus, conveyor and method for processing products or materials, such as food processing equipment or methods, is configured such that the conveyor travels in a generally helical path within a processing chamber to expose products on the conveyor to a gaseous processing media such as heated or cooled air. The conveyor includes gas flow compensation including a plurality of gas flow compensation members which partially block a portion of the surface of the conveyor, preferably toward the exterior of the conveyor in the helical path, to deflect or direct more of the gaseous food processing media away from the less densely distributed products or materials at the exterior of the conveyor caused when the conveyor follows the helical path. The processing media is thus preferably forced in the direction of the more densely distributed products toward the interior of conveyor to uniformly expose product on the conveyor to the processing media.

Abstract: A cooking oven has a housing and walls which enclose an oven chamber in which a rotisserie supports food to be cooked. The heat for cooking the food derives from a burner having a plenum and tiles in front of the plenum, with the tiles being exposed to the oven chamber along the upper wall of the chamber and near the rear of the chamber. A removable baffle fits into the oven chamber along the upper wall ahead of the burner and it forms an air duct in which two blowers revolve. The blowers draw air from within chamber into the duct and forces it out of the duct downwardly so that it impinges on the food as the food passes beneath the discharge region of the duct, A deflector keeps the air so discharged for disturbing the flame along the tiles of the burner.

Abstract: A versatile cooking unit providing food service operations with a means for rapid and uniform baking or heating a wide variety of foods. The unit comprises: a chamber (6) and blower (2), heater (3), high static pressure plenum (4), and distribution plate (5) capable of providing unidirectional, high velocity, heated air uniformly distributed through the oven chamber, and that that air velocity is maintained within desired limits during normal operation. A turntable (7) located in the oven chamber rotates vertically racked food trays or containers during operation to ensure uniform product contact with the heated air.

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: The object of the invention is to provide a loading and unloading arrangement that makes it possible to have timesaving loading and unloading of a conveyor of a processing equipment unit, whether it is in an autoclave or in a storage unit or in some other kind of processing equipment unit such as for brewing or boiling or for freezing. For conducting the piece goods (S) to or from a loading and unloading device (1.1, 1.2), a primary conveying device (PF) is provided for the conveyor (F). The piece goods (S) are moved to or from a feeder conveyor (1.9, 2.8) with this primary conveying device. The piece goods (S) are moved from the feeder conveyor (1.9, 2.9) to the conveyor or from the latter with the transfer devices (U1, U2, U3). This kind of arrangement permits a rapid exchange of the piece goods between the freshly supplied goods and processed goods because conveyance to or from on the one hand and loading and unloading on the other hand can be carried out at intervals from one another.

Abstract: A heating apparatus for articles of food comprises a receptacle (4) where the articles of food which are to be heated are brought and which may rotate around a axis during heating. The apparatus further comprises a cover (6) which forms with the receptacle (4) substantially closed chamber during heating. The axis may form an adjustable first angle with a vertical line. The apparatus further comprises a roof (6) which may rotate relatively with regard to the recipient (4) over a second angle which is smaller than 60.degree. to allow for filling or emptying the heating apparatus with articles of food. The heating apparatus may be used for substantially all articles of food which may be heated and the apparatus has a good thermal efficiency.

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 comprises a housing and at least one heater and a conveyor belt which runs through the housing and on which food products to be heated can be accommodated. The belt runs in two helical paths about spaced parallel vertical axes, the direction of movement of the belt along one helical path, as seen from above, being opposite the direction of movement of the belt about the other helical path. The housing comprises two chambers separated by a partition, one of the helical paths of the conveyor being disposed in one chamber and the other helical path being disposed in the other chamber. The partition has an opening through which the belt runs between the chambers. In this way, different temperature levels can be maintained in the two 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: 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 conveyor for transporting fresh lasagne through a drier includes a plurality of container-supports substantially like cylindrical cages and each having a plurality of radial pockets for receiving and holding the lasagne. The containers are mounted removably on a conveyor with parallel chains and roll relative to the chains as they pass through the drier.

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 drier comprises a plurality of structurally independent drying chambers in each of which a respective climate, which does not interfere with that of the other chambers, is created and controlled. The chambers, each of which is equipped with its own conveyor for pasta-holders, are connected by tunnels in which devices transfer the holders from one chamber to another.

Abstract: An outer cylindrical stationary housing is mounted on a support frame. An inner removable rotating drum mounted at an angle of 6-7 degrees from the base of the apparatus is turned by a shaft driven by an electric motor turning the shaft at 2-4 rpm. A heater element maintains about 350 degrees F in the rotating drum to roast nuts and multiple vanes mounted within the inner rotating drum keep the nuts tumbling so that they are evenly heated.

Abstract: A stainless steel tank has an inlet for food products such as pasta and a discharge end where the food product is discharged. A perforated cylinder is mounted to rotate within the tank and an auger is positioned within the cylinder to advance food product from the inlet to the discharge of the tank. The auger is fitted with a plurality of lifting baffles to extend radially inwardly from the cylinder between two adjacent flights of the auger to carry food products sidewardly and lift the food product out of water contained within the tank and allow the food product to tumble back into the water. Two manifolds extend into the tank beneath the perforated cylinder and have a plurality of apertures. A controller controls a supply of steam and a supply of pressurized air to selectively introduce steam and compressed air through the manifold apertures into the tank.

Abstract: Bakery oven for a continuous baking process which includes a baking chamber provided with a charging opening and a discharging opening, and containing a spiral conveying device provided with a helicoidal path for conveying the bakery products arranged on trays, plates, racks or the like from the charging opening to the discharging opening. This bakery oven is provided with frames ensuring the individual picking-up of the plates, trays, racks or the like outside the baking chamber to convey them by means of the spiral conveying device, and the spiral conveying device includes a mechanism for individually conveying and guiding the frames along the helicoidal path.

Abstract: In an apparatus for the cooling of softly packaged food-stuffs, such as pouches with foods, said pouches are immersed inside a tank (52) into a cooling liquid with a density that is lower than that of the pouches. A floor is arranged inside the tank above the tank bottom so as to support the pouches, which floor comprises a grid (14). At least one jet (15) is arranged between the tank floor and the grid, said jet being adapted to eject liquid in a generally upward direction, and said jet during the ejection being moved so as to vary the flow pattern inside the tank. The motion of the jet provides an exceptionally good cooling effect, which is believed to be attributable to a combination of advantageous circumstances, viz. that no pouch is constantly stationary and that the pouches do not cover the surfaces of other pouches.The motion of the jets can be provided by a mechanically relatively simple arrangement, in which the jets are mounted on arms (16), which arms are rotated around a vertical axis (17).

Abstract: A rotisserie for the controlled cooking of chicken carcasses or other meats in which a planar meat holding rack is rotatively mounted within a circular chamber. The planar rack is held in a generally vertical plane with carcasses mounted on either side of the rack. The rack rotates about a horizontal axis passing through its center of gravity, thus exposing the carcasses to two broilers mounted in the opposite walls of the chamber equidistantly from the rack. In the base of the rotisserie, a boiler generates a steady stream of steam which is injected into the cooking chamber to prevent charring of the meat and provide for a more even and thorough cooking. A injecting tool allows the operator of the rotisserie to spray or inject sauces or seasonings into the carcasses before or after cooking.

Abstract: A circulative catering table provided with an endless conveyer circulating according to the circulating course supported in a horizontal plane at the designated height by a base frame and supporting the foods at the designated intervals, an appropriate number of counters for eating and drinking disposed outside of the endless conveyer and a cooling system for the foods on the endless conveyer. The circulative catering table has a first cool air path forming a lower opening by providing a gap between the outside of the endless conveyer and the counter and extending downwards of the base frame in communication with the lower opening and a second cool air path disposed in opposition to the lower opening against the endless conveyor, with the lower part thereof in communication with the first cool air path and with the upper opening at the upper end that uniformly blows out the cool air in a direction crossing the endless conveyer and toward the space above the lower opening.

Abstract: Raw coffee beans or nuts are put in a revolving drum divided into at least four independant modular sectors each of which carries a given quantity of the product through a succession of similarly independent work stations to be heated, roasted, cooled and discharged ultimately through an outlet. The air used to cool the product is recycled from the roasting station, being drawn from the drum into a separator, freed of any skins or husks that may be entrained from the roast, then directed into a cooling system that lowers its temperature to sub-ambient level before returning it to the drum; the option exists of enriching the recycled air with additional aromas before it finally enters the cooling station.

Abstract: A conveyor system (28-30) includes a track (110) and a conveyor chain (70) for movement along the track. The conveyor chain comprises a plurality of identical links (72) each including a first connection member (74), spaced, parallel, longitudinally extending plates (76) and a second connection member (78). The plates are connected to the connection members for pivotal movement about vertical axes, and the connection member of adjacent links are connected to each other for pivotal movement about horizontal axes thereby accommodating horizontal and vertical flexure of the conveyor chain. The conveyor chain (70) is actuated by a drive mechanism (180) including a drive chain (198) and chain engaging members (206) carried thereby which engage the conveyor chain along an arc having a substantial radius, thereby propelling the conveyor chain through the track (110) without subjecting the conveyor chain to periods of high acceleration.

Abstract: A chain conveyor assembly wherein the conveyor chain is constructed to enable the chain to be flexed in two dimensions, e.g., about horizontal and vertical axes, and is designed to convey heavy loads in a stable manner despite the use of a simple and economical conveyor chain. In accordance with a preferred embodiment, the chain conveyor assembly is comprised of a conveyor chain that is formed of a series of wheel units, a guide track arrangement providing surfaces upon which wheels of the wheel units ride, a drive arrangement for driving the conveyor chain, and self-supporting trays for conveying of articles thereon. Each of the trays is coupled to a drive link arrangement that is used to interconnect successive wheel units together and by which the conveyor chain is driven by the drive arrangement.

Abstract: A conveyor system (28-30) includes a track (110) and a conveyor chain (70) for movement along the track. The conveyor chain comprises a plurality of identical links (72) each including a first connection member (74), spaced, parallel, longitudinally extending plates (76) and a second connection member (78). The plates are connected to the connection members for pivotal movement about vertical axes, and the connection member of adjacent links are connected to each other for pivotal movement about horizontal axes thereby accommodating horizontal and vertical flexure of the conveyor chain. The conveyor chain (70) is actuated by a drive mechanism (180) including a drive chain (198) and chain engaging members (206) carried thereby which engage the conveyor chain along an arc having a substantial radius, thereby propelling the conveyor chain through the track (110) without subjecting the conveyor chain to periods of high acceleration.

Abstract: A steam peeling or cooking apparatus for produce, such as potatoes, carrots, celeriac, red beets, Swedish turnips, apples, and the like, comprising a substantially cylindrical peeling vessel basically stationary in operation, said vessel including supply and discharge conduits for medium, in particular steam, and having closable supply and discharge openings. Said vessel is divided into two compartments by a grid-like screen arranged substantially at right angles to the axis of the peeling vessel. The compartment not being in direct contact with the produce supply opening forms a condensate chamber and includes a closable discharge opening, said apparatus further including means for agitating the produce during operation.

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: A method and apparatus for delivering prepared wet fruit and vegetable particles into centripetal confinement under subatmospheric pressure, contacting the particles with heated edible oil until they have been puffed and dehydrated to a hygroscopic condition, hardening dried particles by cooling with cold oil, centrifugally removing excess oil and discharging the hygroscopic particles into packages to prevent access of moisture during storage and shipment.A multiple unit system, comprising pressure vessels that are fitted with a multiplicity of relatively shallow trays is arranged to receive a procession of prepared wet fruit particles and dehydrate and puff the particles to a hygroscopic condition, then to deliver the puffed particles to a packaging machine, to be sealed in moisture barrier packages. The dehydrating vessels with auxillary systems are described.

Abstract: A meat support for supporting sausage in a smokehouse has a rotor mounted for rotation upon a support vehicle. The rotor has a plurality of horizontally extending pockets formed therein, each of which is proportioned to receive and support a sausage with its longitudinal axis horizontally oriented. The rotor is driven about its longitudinal axis such that the sausages which are located in the pockets of the rotor are caused to rotate about their own longitudinal axis. This rotation of the sausages when horizontally oriented serves to reduce moisture losses and to maintain a uniform moisture distribution throughout the sausage while it is cooked.

Abstract: This disclosure embodies an apparatus and process for the rapid removal of outer coverings and other unedible portions from food products with minimal loss of or damage to edible portions. The process has proven to be effective in the peeling of fruit and vegetable crops, coring peppers, shelling of legume seed pods, shucking and silking corn, popping corn, skinning onions, shelling of nut crops, scaling and skinning of fish, and removal of shells from shellfish. These processes are accomplished with an apparatus which heats the surface of the product very rapidly in an atmosphere of superheated steam under elevated pressure, supplemented with radiant heat from a vessel wall, and then flashes to atmospheric pressure by instantaneous opening of the vessel cover. The result is an explosion which blows the product from the vessel and simultaneously blasts the covering from the product by violent action of highly energized moisture beneath the product covering.

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: An oven with air convection combustion, particularly for bakehouses (bread, pastries, cakes), to achieve considerable economy of energy and to improve efficiency has primary and secondary air circuits sealed and closed, the secondary air being heated in ducts surrounding the fire-box and exhaust conduits and admitted into the baking chamber through adjustable nozzles. The cooled secondary air leaving oven is recycled by the a turbine. A vapor generator is formed from metal tubes extending into the exhaust gas conduit and the vapor is fed to a ramp pierced with calibrated holes disposed vertically in the baking chamber through which it is disposed into the chamber after being saturated by a water injector.

Abstract: A plant for the preparation of fodder comprising a portion of solid foodstock in the form of grains or kernels and a portion of water. The plant includes a silo for the solid foodstock, a device for removing the solid foodstock from the silo, a conveying device for conveying the solid foodstock removed from the silo, a crushing mill which receives and crushes foodstock conveyed by the conveying device, and a mixing vessel for the mixing of the crushed solid foodstock and the water. A siphon is mounted between the conveying device and the crushing mill, the siphon being provided with water supply conduits at the inlet and outlet sides of the siphon.

Abstract: A steam peeling or cooking apparatus for plants, such as potatoes, carrots, celery, red beets, Swedish turnips, apples and the like or for pulp, provided with a substantially cylindrical peeling vessel arranged rotatably about horizontal trunnions, having a supply or discharge opening disposed in one of the head faces, while the peeling vessel is furthermore provided with a steam supply or discharge opening, while the peeling vessel is provided with a stirring gear rotatable about the longitudinal axis.

Abstract: A bakery oven for food preparation and an oven cart which can be placed therein comprising a goods stand (1) a wheel provided cart underframe (2), an oven chamber (5) in which the goods stand (1) is intended to be received, and a second chamber (15) arranged under the floor (14) of the oven chamber, the cart undersection (2) being pushed into said second chamber when the oven cart is rolled into the oven. The goods stand is rotatable relative to the cart underframe and the oven cart is provided with a coupling member (7), which cooperates with a rotatable driving device (8) in the oven. The goods stand is supported on the cart underframe by a vertical axle (13) rotatably mounted therein and an attachment (12) arranged at the end of the axle. A slot (16) which is open towards the oven door is arranged in the floor (14) of the oven chamber for receiving the axle (13).

Abstract: A plurality of rotatable containers has perforations for draining treated and untreated liquids while retaining nut product initially received therein either in a liquid slurry or dry. A closed, controllable oven environment, encloses said containers and has means for alternately evacuating liquids and nut products gravitationally from the containers to different locations, respectively to roast, dry, cool and dehydrate the nut product. Environmental temperature control for not only the oven but also cooling bins, controls heating and cooling to within certain ranges, and includes air percolation through drained and collected nut product. A process for preparing nut, bean and seed-like products is described for roasting, drying, dehydrating and cooling the products. The process includes a soaking of the product in a liquid solution at selected temperatures, agitation of the solution, draining of the liquids and maintenance of predetermined temperature in a closed environment.

Abstract: A baker's oven of the type having an oven compartment with a loading door, and containing heating means and a horizontal support, rotatable about a vertical axis, for articles to be baked, has steaming means for producing steam within the oven compartment, such steaming means including a metal body in the upper part of the oven compartment and heated by the heating means, a passage in the body receiving, from any suitable source, water under pressure which is expelled in finely divided form through nozzles into the compartment, the nozzles being directed away from the doorway and in the direction of rotation of the rotary support.

Abstract: A cooking apparatus comprises a firebox for producing heat and smoke, and a smoke oven forming a cooking chamber therein. A plurality of vertically spaced shelves are disposed within the chamber for carrying food to be cooked. The shelves are rotated about a generally vertical axis. A heat shield is positioned beneath one of the shelves and above another of the shelves to retard the travel of heat to and from the space above such other shelf. First and second vertically spaced openings are provided in the chamber in communication with the firebox to conduct heat and smoke into the chamber. The first opening is disposed above the heat shield and the second disposed below the heat shield. Adjustable gates are provided for opening and closing the openings independently to regulate the passage of heat and smoke therethrough.

Abstract: An oven that is particularly suited for preparing barbecued foods with minimal consumption of wood includes a housing that encloses an oven chamber and an apertured firebox that extends into the oven chamber from one of the housing walls. The firebox is closed by a door that is located at the exterior of the housing, and through this door firewood may be placed into the firebox. That wall of the housing which is located opposite the firebox door supports a conversion-type gas burner having a blast tube that is directed into the firebox to provide a gas flame that serves not only to ignite the wood in the firebox, but also to provide supplementary heat, if necessary. The firebox, although being in the oven chamber is shielded from the portion of the chamber in which the food is cooked by a partition wall, and that wall together with one of the housing end walls supports a rotisserie that carries the food as it is cooked.

Abstract: A peeling device for plants, such as potatoes, carrots, celery, red beets, Swedish turnips, apples and the like, comprising a substantially cylindrical peeling vessel with an inclined, at least partly hollow central shaft for the supply and discharge of a pressure medium, in particular steam, and having closable supply and discharge openings for the plant and the condensate. The vessel is rotatably mounted about the center line of the central shaft while the supply and discharge openings are disposed in the respective end walls.

Abstract: A convection oven has a chamber receptive of a rack across which heated air is circulated. At the downstream side of the air path through the chamber there is a steam generator having a heat accumulator comprising blocks of high thermal conductivity carried on a series of carriers arranged in a parallel superposed vertical stack. At the outset of a baking cycle, water is caused to flow downwardly within the vertical stack against the blocks to generate steam and water vapor which is circulated across the unheated product being baked to control the browning and crispiness of its outer surface.

Abstract: Apparatus for processing particulate solids by fluid-solids contact which includes, in the illustrated embodiment, a reactor having 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, a 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. Liquid can be sprayed into the reactor and into contact with the circulating solids.