Abstract: The present disclosure provides a system, apparatus, and method for a modular food tray system having a plurality of food trays that can be used for heating, cooling, or a combination thereof. The system can include a first food tray for heating and a second food tray for cooling, generally mounted at a different elevation from the first food tray. Alternatively, one or both of the food trays can be designed for cooling through temperature elements coupled thereto and the tray can be heated by overhead radiant heating elements for dual temperature capabilities. The first food tray can be mounted above the second food tray. The first food tray can include a thermal shield between a heating element in the first food tray and the second food tray. In other embodiments, the second food tray can be mounted above the first food tray with a thermal shield therebetween.

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: The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of; (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.

Abstract: The present invention relates to a system for transporting and/or washing and/or pasteurization thermal treatment of foodstuffs, particularly leaf products comprising at least a treatment section. The treatment section can be comprised of one or more sections of rectilinear tubes and one or more corresponding curved tube sections, wherein products within the treatment section being conveyed by a fluid, such as water, flowing along the tubes.

Abstract: The present invention relates to methods for removing or preventing scale formation in a liquid food processing operation. Aqueous antiscalant solutions comprising soluble magnesium salts are used to prevent the precipitation of insoluble calcium salts and/or to increase the solubility of insoluble calcium salts.

Abstract: A nutrition-enriched grain manufacturing apparatus includes a heating processing portion including a far infrared ray radiator which emits far infrared rays to a flow-down path along which grain flows down, an upper rotary valve device and a lower rotary valve device which adjust a flow rate of the grain, an accumulation portion which accumulates the grain, a lower screw conveyer and a bucket conveyer which transport the grain which has flown down from the heating processing portion to the discharge portion to the accumulation portion, a moisture meter which measures a moisture content of the grain, a grain temperature sensor which measures a grain temperature, a main controller which controls output from a burner and operations of the upper rotary valve device and the lower rotary valve device such that the grain temperature is a predetermined grain temperature.

Abstract: The invention concerns a device for providing hot or warm food portions from a larger piece of food that is kept hot or warm. The device automatically portions, cuts and dispenses food portions, without the device operator having to touch the food.

Abstract: An apparatus for thawing or cooling food products includes a tank adapted to be at least partly filled with a liquid. A spiral shaped blade extends between a first end and a second end of the tank, where the spiral shaped blade is mounted to a rotation axis which operates rotational movement of the spiral shaped bladed and thus the conveying of the food products from the first end towards the second end. A temperature controlling system is provided and adapted to control the temperature of the liquid by arranging multiple heat supplying units along the tank for injecting heating or cooling agents into the liquid so as to provide a substantial temperature distribution into the thawing liquid during the thawing or cooling of the food products.

Abstract: A food heating system has a container within which the food is to be heated. The food heating system also has a heater means for heating either or both of the food present in the container or a fluid heating medium present in the container. At least part of either or both of the food present in the container or the fluid heating medium is in the liquid phase. The heater means is controlled so as to not raise the temperature of the fluid heating medium to the boiling point of the liquid present in the container. Further, the pressure within the container is increased so as to raise the boiling point of the liquid within the container. The food heating system causes the cooking period of the foodstuff to be reduced and reduces the amount of energy required to heat the foodstuff.

Abstract: A heat exchange apparatus includes an outer shell defining a cavity and a volume-occupying member received within the cavity. The outer shell and the volume-occupying member cooperate to define a fluid-receiving volume therebetween. An opening in the outer shell defines a passageway for receiving a liquid to be heated therethrough. The opening includes a fastener for removably attaching to an open top of a container containing a liquid to be heated, wherein the liquid to be heated will flow from the container into the fluid-receiving volume when the apparatus is inverted and the liquid will flow back into the container when the bottle is returned to the upright position.

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: A food warming apparatus includes one or more heating compartments that can hold one or more trays, each covered by a cover, each tray containing previously cooked food portions. One or more supports are disposed inside a heating compartment. A support includes one or more guide members and one or more stop members. A cover includes one or more engagement sections. Without a tray, the cover rests on the one or more stop members. When a tray is inserted into the receiving space defined by the cover and the support, the cover is lifted. The one or more engagement sections engage the one or more guide members to guide the upward motion of the cover. The cover then rests on the tray to at least partially block an open top of the tray, thereby restricting evaporation of liquids from the previously cooked food portions contained therein.

Abstract: An offset barbeque smoker grille has an openable cover shaped as the elongated back portion of a quadruped and the products of combustion are applied to meat on said grille with the cover closed and at least one restrictor is included in said fourth flow path to hold smoke in contact with said meat wherein a meat treatment apparatus is used as a smoker. The cooking and smoking uses counter flow from the firebox near the head of the quadruped under the cooking and smoking chambers toward the rump of the quadruped and back over the top of the cooking chambers to provide even cooking.

Abstract: Temperature control is provided to food dispensing vessels like condiment dispensers that are too tall to be stored in a shallow, temperature-controlled tray or basin by using inclined or tilted, thermally-conductive tubes placed inside a temperature-controlled tray. Thermal insulating covers improve the thermal efficiency of the tubes.

Abstract: The present invention relates to a system for pasteurization thermal treatment of foodstuffs, particularly leaf products, comprised of means for loading the product to be subjected to treatment and means for discharging the treated product. The system is comprised of a first treatment section in which the product to be subjected to treatment is conveyed by the loading means and wherein the first treatment section heats the product by a treatment fluid, so as to reduce starting concentration of thermo sensitive bacterial flora present in the same. A second treatment section is provided in cascade with the first treatment section. The second treatment section cools the product by the treatment fluid, so as to stop growing of residual bacterial flora present.

Abstract: A chafing dish assembly includes a stand having at least one heat source holder and a heat diffusing plate mounted to the stand directly above the heat source holder. The heat diffusing plate has a lower surface facing the heat source holder and an upper surface adapted to support a food containing vessel.

Abstract: A cook and hold system having an oven, a food warmer and a metallic food tray. The metallic food tray is used in the oven to hold the food products during cooking and then is rapidly transferred to the food warmer for holding. The food warmer has doors that cover the food warmer inlets so as to retain moisture and heat so that the food products are moist and warm when removed from the food warmer. The food tray has a bottom with parallel ribs that provide grill markings on the food products and a trapping of cook byproducts, such as moisture, grease and particles in the bottom spaces along side the ribs. These byproducts help to preserve heat and moisture when the food tray is transferred from the quick cook oven to the food warmer.

Abstract: A safe product transfer apparatus that heats refrigerated food products and then hold those heated food products in a hold drawer until they can be transferred to a heater merchandizer, preferably a roller grill as needed. The apparatus features a control assembly. A pre-heat indicator indicates when the preheat temperature has been reached so that the food products can be loaded into an operable drawer. The apparatus can heat a refrigerated product from 34° F. to greater than or equal to 140° F. in 35 minutes or less. The apparatus has a safe product transfer apparatus that has a heating cavity ranging from 250° F. to 425° F. The apparatus provides a safe product transfer apparatus that can hold the products stored therein at a safe holding temperature (ranging from greater or equal to 140° F. to not more than 205° F.), that is, not hot enough to continue heating or degrading the food product.

Abstract: A controller for a food holding oven determines one or more time periods during each of which heat is directed at a pre-cooked food item. By controlling the heat intensity and the time over which different amounts of heat are provided to different types of pre-cooked food items, the time during which a particular type of pre-cooked food item can be kept palatable is maximized.

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: A device for heating food includes a housing and a plurality of heated shelves or trays supported on the housing. Each tray includes a heater and a temperature sensor. The heater is operable to heat the tray and the temperature sensor is capable of sensing the temperature of the tray. A controller is coupled to each heater and each temperature sensor, and the controller is configured to operate the heater as a function of the tray temperature.

Abstract: A serving station includes a first well and a second well. The wells configured for receiving food pans. The serving station further includes an active cooling system and an active heating system. The active cooling system is configured to independently lower the temperature of either or both of the first and second wells, and the active heating system is configured to independently raise the temperature of either or both of the first and second wells. Both wells may be heated, both wells may be cooled, or one of the first and second wells may be heated while the other is cooled.

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: An apparatus for molding and proving dough, including a pair of sheet rollers for providing a dough strip to a dough molder, a means for engaging and disengaging a retractable dough divider, the retractable dough divider when engaged separates the dough into dough portions as its exits the dough molder and a prover for recovering the dough portions. Also disclosed is a dough molder for a strip of dough including a conveyor having a first run spaced below a curling mat to curl the dough strip; the curling mat resting on at least the first run of the conveyor, the curling mat having a raised section which does not contact the first run.

Abstract: A tempering channel (1) for tempering confectioneries (4) includes a tempering tunnel (2) and a conveyor belt (5) having an upper part (11) and a lower part (12). A transfer location (8) is located at the conveyor belt (5). The confectioneries (4) arrive at the transfer location (8) to be placed on the upper part (11) of the conveyor belt (5). The conveyor belt (5) transports the confectioneries (4) through the tempering tunnel (2). A first tempering apparatus (6) tempers the confectioneries (4) while they are transported through the tempering tunnel (2). The tempering channel (1) includes a control unit (16) and at least one sensor (15) sensing the temperature of the lower part (12) of the conveyor belt (5). The sensor (15) is connected to the control unit (16) to transmit a signal to the control unit (16) depending on the sensed temperature. A second tempering apparatus (14) is connected to the control unit (16).

Abstract: An apparatus for disinfecting seeds using hot water. The apparatus includes a disinfection container for holding water. A hopper feeds seeds into the disinfection container. A heater heats the water in the disinfection container. A temperature sensor detects a temperature of the water. A control box controls the heater in response to a detected signal. A cylindrical hot-water circulation chamber moves the seeds from the hopper to the lower portion of the disinfection container. A water jetting pipe jets water fed from a circulation pump towards the upper portion of the hot-water circulation chamber, thus dispersing the seeds. A storage tube temporarily stores the seeds. A feed tube feeds the seeds from the storage tube to the outside. An air jetting pipe jets compressed air from an air pump and discharges the compressed air to an inlet of the feed tube.

Abstract: The temperature of shelves used in a food holding cabinet are measured using a transistor. The voltage across a PN junction being known to be temperature dependent, the shelf temperature can be inferred from a calculated temperature of a PN junction of a transistor thermally coupled to a heated or refrigerated shelf. No calibration of the measurement device is required since the PN junction voltage, current and temperature relationship is well known.

Abstract: Circumferential pasteurizers and related methods are disclosed. A circumferential pasteurizer includes a vessel having an inner guide surface, a thermal medium inlet disposed on a first side of the vessel, a thermal medium outlet disposed on a second side of the vessel, a food product inlet disposed on the second side of the vessel, a food outlet disposed on the first side of the vessel, and a rotating paddle wheel suspended for rotation in the vessel. The paddle wheel includes a hub and a plurality of paddles distributed around the hub and extending outwardly therefrom to adjacent the vessel inner guide surface to form food receiving pockets extending the length of the hub. The paddle wheel conveys the food product from the food product inlet to the food product outlet along the vessel inner guide surface and counter to the flow of the thermal medium.

Abstract: Tunnel is provided for conditioning of food products, especially for sterilization of food in containers or vessels of the heat-sealed type, in which the conditioning unit has: 1) an active pressure control system corresponding to at least one heating stage, which provides for balancing of the pressure within the heat-sealed vessels or containers; and 2) a conveyor which conveys the heat-sealed vessels or containers through the stages along the conditioning unit which contains mechanisms that move the conveyor outside of the conditioning tunnel, and 3) doors operating like check valves that separate the stages of the conditioning unit; and 4) a cross section of the tunnel of the polygonal type; and 5) the conditioning unit including inlets for introduction of washing liquids with a corresponding discharge outlet. Preferably, the magnetrons are covered to protect each magnetron from liquids.

Abstract: A food processing system includes sweep belt transfer of food product from a conveyor to a food processor such as a cooker or chiller. The conveyor may include upstream conveyance around a turn having a moving fence. The system may include an upstream conveyor to conveyor transfer from a widening gap upper conveyor to a lower conveyor.

Abstract: A food warming apparatus includes a cabinet with one or more heating compartments for holding one or more trays. Each tray has a rim extending outwardly from a tray opening and may contain previously cooked food portions. One or more dividers are removably mounted inside a heating compartment, dividing the heating compartment into a first sub-compartment and second sub-compartment. The one or more dividers include a first support flange that extends into the first sub-compartment and a second support flange that extends into the second sub-compartment. The first support flange supports a rim of a first tray in the first sub-compartment such that the first tray is suspended above a lower compartment surface of the heating compartment. The second support flange supports a rim of a second tray in the second sub-compartment such that the second tray is suspended above the lower compartment surface of the heating compartment.

Abstract: A soy curding apparatus for continuously producing soy curd from soy milk including a pump for pumping soy milk and soy curd; a coagulator dispensing apparatus positioned for adding a coagulant; an expansion chamber to produce a pre soy curd mixture; a maturing apparatus to allow further mixing and maturing of the soy curd; a whey separating apparatus for separating the whey from the curd; a tower to remove residual whey to form a plug of soy curd of a desired consistency and moisture content and to cut a block from the soy plug; a conveyor apparatus adapted to receive and transport the block from the tower.

Abstract: A process for the sterilisation of hermetically sealed containers containing a liquid to be sterilised, comprising transport of the containers to a treatment zone where the containers are immersed in a flux of external fluid, the heating in volume of the liquid to be sterilised by electromagnetic waves at a rate greater than 28° C. per second to a treatment temperature T of between 20° C. and 66° C., agitation of the container during heating of the liquid, and dependant on the value of the treatment temperature T, exposure of the liquid to an alternating electric field in pulses immediately or slightly after heating of the liquid.

Abstract: The invention relates to a method for drying pasta products in which during the drying process the pasta products, which are present as raw pasta shapes, pass through surface states that exhibit differing value pairs of surface temperature (T) and surface moisture (U), and wherein during the drying process the surface of the raw pasta shapes remains in a viscoelastic state in which in a diagram of surface temperature (T) of the raw pasta shapes and surface moisture (U) of the raw pasta shapes (a.) the surface temperature (Tv) of the raw pasta shapes is not greater than 4O° C. more than the temperature (Tg) on the glass transition curve of the raw pasta at the point of equal moisture of the surface, and/or (b.) the moisture (Uv) of the surface of the raw pasta shapes is not more than 20% greater than the moisture on the glass transition curve of the raw pasta at the point of equal temperature of the surface. This facilitates an especially rapid drying of the pasta products without any detriment to quality.

Abstract: A method and apparatus for flattening fermentable dough while heating the dough to accelerate dough fermentation and a dough crust obtained therefrom such as pizza pies are disclosed. An apparatus for flattening a piece of fermentable dough includes a vertically movable table arranged in a horizontal direction and a heated upper plate arranged above and apart from the table, an driving means connected to the table for moving the table upward and downward, a tray detachably held on the table, a sensor for detecting a position or a speed of the table, and a regulator for controlling a moving speed of the table, wherein the dough placed on the tray is pressed and contacted with the heated upper plate so that the contacted layer of dough is promptly fermented and softened to spread into a flattened dough crust.

Abstract: Device for continuous heat-treatment of foods, comprising a conduit made of a dielectric material in which a product to be treated flows, the conduit having at least a pair of electrodes located in the conduit which are subjected to a potential difference of at least 2000 Volts with a frequency of at least 25 Mhz, characterized in that a rotor made of dielectric material is located internally of the conduit, which rotor has a core from which a plurality of fins rises, which fins are distributed along a length of the rotor, are of a height such us to contact an internal surface of the conduit.

Abstract: An improved food storage device for holding food items in a controlled environment, typically heated, is disclosed. The device can hold different foods under different conditions for different amounts of time. Among the improvements is an intuitive programming interface. The device may be programmed by selecting different options displayed on different displays associated with different specific food storage positions by pressing a button associated with the display displaying the option. The device may have synchronized displays allowing users to more quickly assimilate displayed information.

Abstract: An automatic bean curd maker includes a computer control device, grinding device, stirring device, and molding device. The stirring device is arranged to a side of the grinding device. The molding device is arranged in front of the grinding device. The computer control device is arranged to a side of the molding device. The operation of the automatic bean curd maker assembled by above components is described in the following. The soy beans of certain proportion set by the computer control device are grinded by the grinding device as a bean pulp. The steamed bean pulp is stirred in the stirring device with coagulator as a semi-finished bean curd. The semi-finished bean curd is coagulated by removing moisture and gas in the molding device as a finished bean curd.

Abstract: A cooking device including a cooking cavity, a fan located in the cooking device, the fan being configured to force air into the cooking cavity, and at least one optical heater to supply optical wave energy to heat the forced air provided by the fan.

Abstract: A cooked food staging device and method are provided. The device and method are particularly suited for storing breaded, battered or bread food items for extended periods of time without becoming soggy. A heated compartment having a slot has a flexible member covering at least a portion of the slot to restrict airflow and to permit access to the food items contained therein, which may be contained on trays, without the necessity of removing the tray to view and remove selected food items therefrom.

Abstract: A machine for making yoghurt without requiring active bacterial cultures includes a milk dispenser, an ingredient dispenser, a heating unit and a cooling unit. In particular, a vending machine further includes a credit entry component. The ingredient dispenser system releases at least one salt of a non-toxic divalent cation and at least one non-toxic acidulating agent.

Abstract: The present invention relates to a system for transporting and/or washing and/or pasteurisation thermal treatment of foodstuffs, particularly leaf products comprising at least a treatment section. The treatment section can be comprised of one or more sections of rectilinear tubes and one or more corresponding curved tube sections, wherein products within the treatment section being conveyed by a fluid, such as water, flowing along the tubes.

Abstract: A convection oven for use in a food delivery vehicle comprises an oven cavity with an air inlet and an air outlet, an air feed conduit for feeding an air feed into the oven cavity through the air inlet and a heating arrangement for heating the air feed before it is fed into the oven cavity, the heating arrangement comprising a heating device that is electrically powered and being arranged to maintain a temperature of at least 130° C. in the oven cavity. A food delivery vehicle may comprise such an oven and the oven may be heatable from an electric current provided by the engine of the vehicle.

Abstract: A pasteurization system includes a liquid inlet configured to receive a liquid to be pasteurized. The system also includes a pump coupled to the liquid inlet for pressurizing the liquid. Further, the system includes a counter flow heat exchanger coupled to the liquid inlet and the pump, the counterflow heat exchanger configured to heat the liquid to a predetermined temperature for at least a predetermined time and configured to exchange heat between a flow of liquid in a first direction in a first channel with the flow of liquid in a second direction opposite the first direction in a second channel. A heating section that heats the liquid flow is integrated into the heat exchanger and heats at least a portion of the first channel or the second channel.

Abstract: Contemplated fully automated coffee roaster have significantly reduced energy demands, use electrical heat as a heat source in a temperature-only driven program mode, and eliminate smoke and smell within the roaster. Most preferably, contemplated fully automated roasters will consume only about 10 percent of the energy as compared to known devices on a per kilogram basis of beans and require no operator experience.

Abstract: Provided is a coffee maker having a structure for preventing water from leaking while a water storage container is unloaded, and a microwave oven having the same. The coffee maker includes: a water storage container storing water for extracting coffee and having a drainage hole formed at one sided portion thereof; a tube guiding water drained through the drainage hole of the water storage container so as to extract coffee; and a connection unit having a first connector of which one end is connected to the water storage container, and a second connector of which one end is connected to the tube and the other end is separatably connected to the first connector. The connection unit communicates the water storage container with the tube and prevents water from leaking from at least one of the water storage container and the tube when the first connector and the second connector are separated from each other.

Abstract: The invention relates to an adjustable steam injector of the type which has an injector housing with an inlet for a product which is to be heated and an inlet for steam. The injector housing also has an outlet for the product mixed with steam. The injector also includes an injector body displaceable in the injector housing. About the front end of the injector body there are disposed concentric gaps for product and steam, respectively. The injector body has a recess in its front end. The recess has the same extent as the cross sectional surface of the injector body and has its greatest depth in the centre of the injector body.

Abstract: A food warming apparatus includes a heating compartment that can hold one or more trays containing previously cooked food portions. A rack in the heating compartment includes a support member, a channel, and a stop that blocks the front end of the channel. A cover that includes a horizontal section and a vertical section is mounted on the support such that the horizontal section is supported on one side by the support member and on the other side by the vertical section, which is positioned in the channel behind the stop. When a tray is inserted into the receiving space defined by the cover and support member, 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 method for preparing a product having a low content of microorganisms by using steam. A method according to the invention can be used to pasteurize or sterilize a product, while retaining the activity of one or more active substances that may be present in the product, and relates to a method wherein a product is dried with air. Furthermore, the invention relates to a product obtainable according to a method according to the invention.

Abstract: The apparatus of the present invention is useful for recycling protein waste and producing fuel from protein waste. Waste is ground by a grinding means and digested by a enzyme digest medium composed of enzymes, preservatives, and inedible egg. The ground proteins are digested with the enzyme in recirculated digest tanks. Fat can be collected from the tank by addition of acid and separation of fat from water with a centrifuge. Alternatively the ground protein and enzyme can be fermented and gas collected from the digest tank in a pressure tank with a compressor. The protein solubles are emulsified, separated from water, and extruded before drying. Either fat or gas can be used to fuel a dryer. The dried proteins are then milled in a hammer mill and screened for uniform size.