Abstract: A food holding cabinet having one or more food-holding compartments has two or more zones in a compartment, wherein holding temperatures can be different from each other. A shelf made of glass-ceramic passes infrared energy from two or more heating elements attached to the glass-ceramic shelf. Energy emitted from the different heating elements effectuate different temperatures of localized regions of the glass-ceramic and impart different amounts of heat energy into a food item or food holding trays above the heating elements.

Abstract: An apparatus (1), for enzymatic inactivation of puree, or juice, from vegetable or animal food, comprises a treatment section (10) of food (100) of vegetable origin obtaining a treated product. The treated product exiting from the treatment section (10) is then directed, for example through a duct (13), towards an extraction section (20). More precisely, the treated product enters the extraction section (20) at a temperature T0, for example set between about ?25° C. and about +30° C. The apparatus (1) is further provided with a storage and recirculation section (30), comprising, in particular, an enzymatic inactivation circuit crossed by a hot product at a temperature T2, higher than the enzymatic inactivation temperature T*, normally is about 85° C.-90° C., of the main product. The main product present in the extraction section (20) is struck, near the sieve (22), or directly on its surface, by a flow of hot product coming from the enzymatic inactivation section (30).

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: A food storage and dispensing device including a body having a generally closed inner cavity and a door configured to provide access to the inner cavity. The device further includes a support surface positioned in the inner cavity, the support surface having at least one opening. The device also includes a heat source positioned below the support surface, wherein the opening is shaped to closely receive a tray therein to thereby trap heat below said support surface.

Abstract: An oven for heating food is disclosed. The oven has at least one heating compartment with a left side wall, a right side wall, a back wall, a top wall, a bottom wall, and an open front, without a door, in open communication with a surrounding environment outside the oven. Gas flow openings are provided in the left and right side walls. The oven includes a blower for blowing gas through the gas flow openings into the heating compartment, and a heater for heating gas blowing into the heating compartment through the openings. In certain embodiments, the gas flow openings are configured such that substantially all of the gas blowing into the heating compartment is directed generally away from the open front of the compartment.

Abstract: A method for adjusting or controlling the temperature of water released for product pasteurization, by taking into consideration the heat transfer into the products for the control of the water temperature. Further, a method for adjusting or controlling the water temperature for the water released for product pasteurization in several superimposed decks, by taking into consideration the water temperature in at least one deck located below the upper deck for the control of the water temperature. Also, corresponding pasteurization tunnels as well as a pasteurization tunnel with at least three superimposed decks, where the water for at least three decks is released to the products in the uppermost deck.

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

Abstract: The rate of degradation of a cooked food product that is maintained at an elevated temperature can be reduced by the use of an encapsulated environment food holder. The encapsulated environment is a small, airtight or semi-airtight containment vessel that retains compositions that escape from a cooked food product over time. The volume of an encapsulated environment is greater than one hundred percent but less than one-thousand percent of the cooked food product volume. By holding single servings or portions of a cooked food product in a small, encapsulated environment palatability or taste of a cooked food product can be extended.

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

Abstract: The modifiable thermal equipment (9) is made up of an insulating container (I) and of a high-emissivity heating body (2) sharing a common conduction surface (3). The thermal equipment (9) closed by an insulator (4) and by the lid (5) and through which there passes a thermal flux (7) defined by a temperature limiter (6), is capable of storing and of releasing the thermal flux (8) directed towards the container and of controlling the rate of cooling thereof by modifying the ambient conditions of the said container in order to cook or to keep at a precise temperature, through the inertia of transmission, the foodstuffs contained in the container (1).

Abstract: The invention relates to a method for producing a liquid or semi-liquid product that is sensitive to oxidation, for example beverages, wherein the production method includes a step of deoxygenating an intermediate medium involved in the production of either the liquid or the semi-liquid, and a heating step, for example pasteurization, after the deoxygenation step, characterized in that the method involves injecting a hydrogenated gaseous mixture into the liquid or semi-liquid between the deoxygenation step and the heating step.

Abstract: The present application in particular is directed to a household appliance adapted for treating objects in a primary treatment process. For providing easy disinfection of process media and functional subunits of the household appliance, it is proposed that the household appliance comprises at least one plasma generator adapted to impinge in a secondary treatment process a disinfecting and/or odour reducing plasma at at least one functional subunit of the appliance.

Abstract: A food warming apparatus includes a heating compartment that can hold one or more trays containing previously cooked food portions. A cover for a tray has a horizontal section and a vertical section extending downwardly from one side of the horizontal section. A rack in the heating compartment includes a channel and a stop that blocks the front end of the channel. The vertical section of the cover fits securely in the channel behind the stop such that the rack supports the cover substantially only through the vertical section. When a tray is inserted into the receiving space cooperatively defined by the cover and rack, the cover is lifted up so that the horizontal section rests on the tray and at least partially blocks the open top of the tray, thereby restricting evaporation of liquids from the previously cooked food portions contained in the tray.

Abstract: The invention relates to a system and method for pasteurizing a liquid product (P) consisting of at least one liquid component that can be pumped, comprising a supply container (6) for making the unpasteurized product available, an inlet line (8a) for conveying the unpasteurized product, a pasteurization circuit (25) for pasteurizing the product (P), and an outlet line (8b) for conveying the pasteurized product. The pasteurization circuit (25) comprises a buffer container (2) for holding the product (P) during a prescribed constant contact time for pasteurization and a fluctuating flow rate of the product (P) through the buffer container (2).

Abstract: A method of flash pasteurizing a liquid product before the product is filled includes preheating the product for flash pasteurization, correction cooling the flash pasteurized product, and intermediately storing cooling water heated in the correction cooling of the flash pasteurized product. Waste heat obtained during at least one of a cooling of filled-in product or a recooling of not filled-in product is supplied to the intermediately stored cooling water.

Abstract: Passive temperature control is provided to vessels too tall to be stored in a shallow, temperature-controlled tray or basin by a vertically oriented thermally-conductive tube. In one embodiment, an insulative collar covers the tray and insulates portions of the tube that extend above the top of the tray. Optional heat sinking fins and air convection holes increase heat transfer between the tube and the tray.

Abstract: A low-calorie, no laxation bulking system and a method for manufacture of same is disclosed. A hydrocolloid dry-blend mixture is added to water and blended in homogenizing equipment, forming a first mix. The first mix is transferred to a kettle/tank and a first liquid mixture comprising modified polydextrose is added to the first mix to form a second mix. A second liquid mixture comprising at least one acid is added to the second mix, and the resultant solution is maintained in a predetermined temperature range. The resultant solution is transferred to at least one aluminum pan. The at least one aluminum pan is lightly sprayed with a nozzle applying an atomized release agent and placed in a cooling room.

Abstract: Char marker rings generally include a ring body having first and second sides, an inner hole extending through the body from the first side to the second side, and an outer perimeter marking surface, and at least a first shield extending outwardly from either of the first and second sides, wherein the first shield surrounds at least a portion of the inner hole. Ring assemblies and methods of using char marker ring assemblies are also provided.

Abstract: The invention relates to a method and an apparatus for recovering energy in the hot-fill of a liquid food product. The product is heat treated in a first section (5) of a heat exchanger (4) and is held at this temperature during a certain time interval. The temperature of the product is adapted to the hot-fill temperature in a second section (8) of the heat exchanger (4). The product is hot-filled in a filling machine (10) and the product surplus from the filling machine (10) is cooled in a fourth section (15) of the heat exchanger (4). The product surplus is finally cooled in a third section (12) of the heat exchanger (4) and recycled to production.

Abstract: A container configured to establish an air flow curtain at an open end thereof is provided. The container includes a housing defining an internal volume with opposed five mutually perpendicular walls and an open end allowing access to the internal volume. A heater and a fan are disposed within the housing. An assembly is removably positioned within the internal volume of the housing and configured to be removed from the internal volume in a single motion without any external tools, the assembly comprises five mutually perpendicular walls and an open end allowing access to an internal volume within the assembly. When the assembly is positioned within the housing, a first plenum is defined within a space between the rear wall of the assembly and the rear wall of the housing, and a second plenum in fluid communication with the first plenum is defined within a space between the lower wall of the assembly and the rear wall of the housing.

Abstract: A chafing dish assembly provides more uniform and more lasting heat to its food pan by replacing its water pan with a sealed cavity enclosing a synthetic, silicon heat transfer oil.

Abstract: A method for pasteurizing a continuous product chain in a device having an inlet, heat-up, pasteurization, and cooling regions all divided into treatment zones, and transport means for passing products through these regions includes heating up, pasteurizing, and cooling by heat transfer between the products and a spray medium with which the products are sprayed, for each of the treatment zones, adapting a temperature of the spray medium to cause a desired consequence to heat transfer in the treatment zone, and varying a pasteurization process by changing a volumetric flow rate of the spray medium in at least one treatment zone between a maximum value and a minimum value.

Abstract: The present disclosure relates to methods, systems, and devices that may be used to heat treat and store one or more fluids.

Abstract: An article of manufacture for freezing and thawing foodstuffs wherein the defrosting unit has: (a) a first half having a void space for loading foodstuff; and (b) a second half having a void space for loading foodstuff. The first half and second half may be aligned such that the void spaces are continuous. Further, the first half and second half are securely joinable to substantially cover the void spaces.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: An apparatus for treating objects with a treatment gas comprises a treatment chamber, a chamber input through which objects enter the treatment chamber, and a chamber output (which may be the same as the chamber input) through which the objects leave the treatment chamber. The treatment chamber encloses the treatment gas, which can be steam. The chamber output and/or the chamber input include an intermediate medium, such as a liquid, through which the objects pass. The intermediate medium prevents escape of the treatment gas from the treatment chamber and the ingress of external gases into the treatment chamber, while facilitating input of the objects to the chamber, and output of the objects from the chamber.

Abstract: A method, apparatus and thermal processing medium for accelerated thermal processing, particularly the pasteurization and sterilization of foodstuffs, within a conventional, food processing system comprising at least one processing chamber or tower wherein the system requires no significant structural modification nor additional pressurization of product or apparatus nor requiring any change of physical state of the thermal processing medium, is disclosed. Further aspects of this invention include the elimination of steam to achieve the required level of thermal processing, the optimizing and controlling of the process through the utilization of the space previously occupied by steam by means of extending thermal processing capacity and improving finished product organoleptic properties as well as increased system flexibility and throughput capacity. Finally it relates to effectively eliminating any corrosive properties of the thermal medium which itself is optimized for any specific thermal processing step.

Abstract: Novel apparatus, thermal processing medium and method for accelerated, optimized thermal processing of product, to a user selected processing state using a thermal processing medium that is essentially neither water nor steam, does not result in any change of state during any processing step, and wherein said thermal processing medium comprises a different composition for each of the heating, holding and cooling stages but is additionally regulatory approved for direct or indirect contact with foodstuffs, is described. It further relates to the elimination of any significant additional pressurization of either the thermal processing apparatus or the medium. It also relates to eliminating expensive, anti-corrosion additives. Finally, it relates to the flexible and modular structure of the apparatus, wherein the independently controlled and optimized processing of product to any user-selected processing state can be accomplished without further modification.

Abstract: Apparatus and Method for an intelligent, optimizing, pro-active process controller for use in all types of product processing systems are disclosed. The disclosed controller and its associated apparatus uniquely develop and dynamically optimize their process control capabilities through measuring, monitoring and analyzing product and product container attributes and performance while quantifying variability and can thus pro-actively track, trace and control overall processing performance down to an individual unit of production thereby optimizing product processing times, increasing capacity, improving product quality and reducing variability while enhancing treatment flexibility and food treatment safety in all types of food and drink processing systems, with particular reference to continuous food and drink processing systems.

Abstract: A system and process for producing an agglomerated potato product from dried flakes and/or granules, and pre-blended dry and wet ingredients. The system and process include pre-blending of dry and wet ingredients such as salt, powdered milk, butter flavors, with warm water and/or oil, followed by mixing with dry potato flakes or the like to produce an agglomerated potato product having a crumbly consistency. This product is delivered by an auger to a conveyor for passage beneath a rotary driven roller for converting the product into a thin layer of small agglomerate type particles which are then delivered to a fluidized bed dryer for reducing the moisture content of the agglomerated potato product to about 6-8%. The resultant dried, agglomerated potato product has a generally granular consistency and is suitable for long-term storage preparatory to finish preparation by water addition to provide a flavorful potato product.

Abstract: The present invention refers to a mixing process, for the valorization of used cooking oils by means of a device with household appliance characteristics. The mixing process takes place in a particularly efficient way by means of the supply of a given load (A) of used cooking oils and of a corresponding load (B) of a solidifying composition to a mixing device, whereby certain previously defined amounts of thermal energy are supplied, notably an initial amount until reaching a given temperature level, and an additional amount during a given mixing period. The present invention further refers to a mixing device for the mixing process that presents substantially airtight conditions and eventually, thermal and mechanical energy supply means, as well as monitoring and control means specific of the execution of the mixing process.

Abstract: The invention relates to a method and a device, by which eggs in shells are subjected to heat treatment using a liquid or gaseous or vaporous medium, wherein pasteurization is carried out at a temperature in a range from 70 to 75° C. The object of the invention is to destroy or temporarily render dormant harmful microorganisms that can be destroyed at low heat, and further harmful microorganisms and viruses that cannot be destroyed at low heat, wherein altering of the eggs and/or denaturation of the proteins thereof should be prevented. It is proposed to subject the eggs, prior to pasteurization, to a preheating step at a temperature of substantially 60° C., followed by shock-like cooling to 4° to 5° C., and to carry out pasteurization for a duration of between 12 to 18 seconds.

Abstract: A tunnel pasteuriser comprises forward movement means (2) for moving products (3) to be pasteurised forward on a forward movement path along which there is a heating zone (4), a heat treatment zone (5) and a cooling zone (6). Each of said zones is divided into two or more sub-zones equipped with spraying means (10) for spraying a treatment liquid (11) onto the products (3) in transit in the sub-zone, and at least one tank (12) for collecting the liquid (11) that was sprayed on the products (3). In each heat treatment sub-zone (9) there are also means (20) for collecting the liquid (11) which wet the products (3) being treated. The collecting means (20) can be switched between a first operating condition in which they direct the liquid (11) collected towards the collection tank (12) of the relative heat treatment sub-zone (9), and a second operating condition in which they prevent the liquid (11) collected from reaching the tank (12) of the relative heat treatment sub-zone (9).

Abstract: A chip warming device (10, 1000, 2000) is provided with a support structure (15) and a heating device. The support structure (15) has a first door (100) that selectively seals a first opening (60), a second door (110) that selectively seals a second opening (70) and a chip tray (120) that selectively seals a third opening (80). The heating device is positioned in the support structure (15) that supplies heat to the chips. The first and second openings (60, 70) are adjacent to each other. The second door (110) can be at an angle with respect to vertical when in a closed position. The chip tray (120) can be at an angle with respect to vertical when in a closed position. The support structure (15) can have a floor that is at an angle with respect to horizontal. An antimicrobial coating or treatment can be used on at least a portion of the support structure (15) for suppression of microbe growth.

Abstract: An additive manufacturing system for printing a chocolate confection, the system comprising a platen, a recirculation loop configured to circulate a flow of a chocolate material, and further configured to maintain a temper of the chocolate material; and a print head the print head being configured to receive at least a portion of the chocolate material from the recirculation loop, and further configured to extrude and deposit the chocolate material onto the platen to print at least a portion of the chocolate confection based on the commands from a controller.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

Abstract: A method and apparatus for thawing a commodity includes a plurality of boxes arranged in two rows with a cover for sealing the space between the two rows. A plenum is formed between the two rows of boxes with the plurality of boxes being positioned side-by-side. At least one air handler is provided for pulling air within a predetermined temperature range through ventilation holes in the boxes and along a length of the space formed between the two rows and discharging the air therefrom for thawing the commodity while not raising the temperature of the commodity above a mandated safe zone for longer than a predetermined time. In addition, the air may be forced along the length of the space formed between the two rows of boxes and through ventilation holes in the boxes and/or through spacers positioned underneath adjacent boxes for evenly thawing a commodity positioned in the boxes.

Abstract: The invention relates to an apparatus for applying oscillating magnetic fields, particularly for treating liquid, pasty, semi-solid or granular products, to a method of use of such apparatus, and to a system incorporating it. The apparatus comprises at least one pipe of an electrically insulating material for conveying the products to be treated, at least one plurality of electrodes around the periphery of the pipe, and means for generating one high frequency oscillating electric voltage. Each of the electrodes has a substantially annular shape, with an inner surface having a minimum radial distance from the outer cylindrical surface of the at least one pipe, which is sufficient to prevent electric currents from passing to the product to be treated. The inner surface has at least one substantially conical edge with a predetermined conicity angle to allow use of relatively high voltages with no risk of discharges to air.

Abstract: A food warming and cooking apparatus used over a burner of a range or similar heat source. The apparatus has a base section adapted to cover the heater and help contain heated air therein. A heat modifier having a plurality of emitters emits heated air into an intermediate section. A pot or other food holder is placed into a receiver during operation. One or more guides position the pot for even cooking. Hot air is emitted in a manner that induces good heat transfer at relatively lower temperatures than would be experienced by direct contact of a pot or other cooking implement to reduce the risk of sticking and scorching.

Abstract: The invention relates to a portable cordless hand held device and method for heating or reheating food directly in a dish such as a plate, bowl, cup, platter or serving bowl with steam, hot air or their mix and applying this steam and/or heat to foods conveniently and at anytime needed or desired after the food has been served to the consumer at the table or otherwise.

Abstract: A machine for toasting a marshmallow loaded on a pick and concurrently melting at least a portion of a chocolate bar provided on a separate support. A housing has an internal heat source, a rotatable pick holder shaped to removably and securely receive a pick and support the marshmallow in proximity to the heat source, and a coupling to rotate a so engaged pick. The coupling can be a manual control gearingly coupled to the pick holder. A moveable cover can support the heat source and place it in proximity with a marshmallow-bearing portion of the pick when in a closed position yet move aside for loading and unloading ingredients. A method for making s'mores toasts marshmallows while actively melting chocolate and provides for selective rotation of the marshmallow within the housing during the toasting step by moving a control that is safely disposed exterior of the housing.

Abstract: The trolley (10) for dispensing meal trays (11) comprises a parallelepipedic enclosure (12) equipped with two doors (15, 16) and two side panels (17, 18), hot plates (35) superposed in the central zone of the enclosure (12), plate supports (39, 40), and first and second slides (43, 44, 45, 46) arranged along the side panels (17, 18). The trolley (10) comprises: openings made in the side panels (17, 18) of the enclosure (12) to house add-on elements added from the outside of the side panels (17, 18) and salient inside the side panels (17, 18) by insertion in said openings, support means arranged near the open faces (13, 14), rigid panels (25, 26, 27) forming the bodywork, fixed onto the support means.

Abstract: A food product heat treatment apparatus for heat-sensitive fluid food products, including an inlet for supplying the food product, an outlet for discharging the heat treated food product, a holding device downstream the inlet for holding the food product a specific time at a specific temperature, and a back pressure device downstream the holding device, wherein the holding device is a positive displacement holding device and/or a self cleaning holding device. A method for heat treating a heat-sensitive fluid food product, including supplying the food product to an inlet, heat treating the food product by holding the food product a specific time at a specific temperature in a holding device, providing a back pressure device downstream the holding device, and discharging the heat treated food product through an outlet, wherein the back pressure device includes a cooled valve and/or the food product is positively displaced through the holding device.

Abstract: A heating system is disclosed including a cabinet having walls defining an interior heating chamber. Sensors are attached to an exterior surface of the walls. Heating pad subassemblies are attached to the exterior surface of the walls with each heating pad subassemblies located adjacent a corresponding sensor. The heating pad subassemblies include a pad having an attachment face coupled to the exterior surface of the walls and a heating element coupled to the pad. A controller is in electrical communication with the heating elements and the sensors. This controller is configured to independently monitor temperate measurements from each of the sensors and to independently control each of the heating elements. The heating pad subassemblies are positionable on the exterior side of the plurality of walls and the heating system compensates for load variations across the interior heating chamber.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

Abstract: Nutritional formulas and methods for producing same are provided. In an embodiment, the present invention provides a nutritional composition produced in a process requiring a heating step, the composition comprising a reduced amount of undesirable reaction products formed from chemical reactions between proteins and carbohydrates during exposure to heat. For example, the composition can have a reduced amount of AGEs compared to similar products made by conventional heat treatment processes.

Abstract: Less hazardous methods for generating thermal energy for heating water, medical supplies or comestible products using improved flameless chemical heaters/flameless ration heaters by novel chemical or electrochemical means, each capable of suppressing the generation of hydrogen gas. Remote unit self-heating meals may be more rapidly heated by forming a reaction mixture comprising magnesium or a magnesium-containing alloy, and a hydrogen eliminator or suppressor, and introducing water to react the reaction mixture and generate a more rapid release of thermal energy sufficient to effectuate a more accelerated temperature rise and more rapid heating of medical supplies, water, rations or other comestible substances while simultaneously suppressing or eliminating the generation of potentially hazardous hydrogen.

Abstract: A cooking apparatus is provided comprising a liquid heating unit. The cooking apparatus further includes a top cover and a bottom cover disposed below the top cover, wherein one or both of the top cover and the bottom cover include one or more fluid passages for flowing heating fluid from the liquid heating unit. The cooking apparatus includes a vacuum member that is in fluid communication with a food tray disposed between the top cover and bottom cover. The cooking apparatus further includes a control system configured to direct the removal of one or more gases (e.g., air) from the food tray and circulate heating fluid through the fluid passages for a predetermined period of time.

Abstract: A chocolate heating and conveying apparatus is disclosed. The chocolate heating and conveying apparatus has a heater jacket that is attachable to and detachable from an inner surface of a container and is formed of a lightweight and flexible heat insulating mat having at least one planar portion, the planar portion having a temperature-controllable heater embedded therein. The chocolate heating and conveying apparatus also has an electric heating board that is provided at a bottom inside surface of the container and has a heater that is embedded therein.