Abstract: It is the object of the present invention to provide utensils for table use or cooking use, which can easily improve the taste of food and drink and make them tasty without using particular energy in a short time. The utensils for table use or cooking use according to the present invention have their surface coated with a film of titanium oxide; when they are exposed to sunrays, an electric light or the like, electrons and positive holes are formed on the film of titanium oxide on the surface thereof according to photocatalytic reaction, whose strong oxidation-reaction decomposes residual chlorine and organic compounds dissolved in water to remove the odor of chlorine and the odor of mold and makes clusters of water in food and drink small to improve the taste of food and drink and to make them tasty.

Abstract: An apparatus for scoring surfaces of objects, such as unbaked bread loaves, is provided. A tray is configured to hold unbaked bread loaves. A conveyor advances the tray along a transport path. Sensors detect the tray's presence and orientation. A control unit processes the detection signal's and controls a member that causes the tray to rotate. Two or more sets of knives located above the production line contact and score the upper surface of the bread loaves in different orientations. A mechanism realigns the tray on the conveyor.

Abstract: A device for making patterns or images having predetermined shape uses powder substances introduced into a container disposed inside a cylindrical body. The container has an open bottom and features at top a recess with a related hole. A bottom mask, with a perforated pattern or image, closes the bottom of the container and is kept by retention means engaging with the cylindrical body. A driving device, set into the recess, has a shaft passing through the hole and fastened to a scraper member disposed inside the container for facilitating passage of the powder substance through holes of the perforated pattern or image of the bottom mask.

Abstract: An apparatus for processing (for example, mixing or refining) a chocolate mass, having partially cylindrical walls which form a conching vessel. At least one coaxial part extends within the vessel. The walls and the coaxial part perform a relative rotational motion due to a drive that drives either one or both. In this way, the walls are swept by shearing tools. For an increased heat dissipation, and to enable a higher input of energy, at least two tempering arrangements can be provided. Furthermore, a channel exposed to air can communicate with the vessel, and comprises a cleaning tool. Mixing tools and shearing tools can be located in close vicinity so that chocolate mass is fed from one tool to the other.

Abstract: A mold frame of a boiled rice-shaping apparatus is installed to a chamber-forming member, and vinegared rice is charged in a chamber which is formed by a bottom section, end surface sections, and side surface sections. The mold frame is removed, and a handle is grasped so that a first rotatable plate is rotated in a direction of the arrow A, and a second rotatable plate is rotated in a direction of the arrow B. Thus, the vinegared rice is pressed and compressed in a widthwise direction. Further, a lid member is displaced in a direction to make approach to the bottom section. Thus, the vinegared rice is pressed and compressed in a vertical direction to be shaped to have a predetermined shape.

Abstract: A substance, particularly a cleaning substance, is to be introduced into a conching machine. This is done either by spraying the substance into the conching trough and/or by circulating a cleaning substance into and out of the conching trough so that a substantially homogenous distribution of the substance is achieved and/or a minimum amount of the cleaning substance is necessary.

Abstract: An apparatus (1) for continuous tempering of cacao-butter-containing or other fat-containing, chocolate-like mass flowing therethrough. In the apparatus (1) a predetermined, controlled cooling- or heating-stage of the mass is provided. The apparatus (1) comprises a cooling zone (2) with a plurality of cooling surfaces (3), and a subsequent heating zone (4) with a plurality of heating surfaces (5) for the mass during its passage through at least two sections (C.sub.1 -C.sub.n ; H.sub.1 -H.sub.n). The sections comprises mass treatment chambers (6) in succession with associated cooling- or heating medium chambers (7,8). According the invention there is in relation to said sections (C.sub.1 -C.sub.n ; H.sub.1 -H.sub.n) of mass treatment chambers (6) arranged at least one heat transmission barrier (9). During operation of the apparatus (1) the heat transmission barrier (9) reduces the heat transmission between the sections (C.sub.1 -C.sub.n ; H.sub.1 -H.sub.

Abstract: A kitchen caddy that includes a main housing block formed of component parts in a manner to define a solid block having a series of grooves formed therein for stowing a variety of knives having blades of varying widths, and having connected to either side of the main housing block so formed a side housing section having slots formed therein for stowing the handle portions of various kitchen tools such as spoons, forks, spatulas and the like, in combination with a cutting board holder for stowing thereon a cutting board capable of having a width greater than that of the caddy knife block and connected tool holding side housing block.

Abstract: Dehulled brown unmilled rice is exposed to ozone gas in an ozone and air gas mixture. The exposed brown rice is stored for at least a day to sufficiently affect the bran before subjecting the exposed rice to a typical milling process. The milling of the exposed brown rice results in reduced breakage and thus increased head rice yield to economically attractive levels.

Abstract: In a method and an apparatus for refining chocolate mass within a trough, the trough contains at least one trough compartment wherein the chocolate mass is treated or conched. After entering the trough and after begin of operation of the machine, at least one additive, such as fat (cocoa butter), is added at a certain moment. Addition of the at least one additive is done into one compartment of the continuously operated conching machine. The composition of the chocolate mass is monitored after adding the additives by means of a spectrometer. An output signal of the spectrometer is used to control the added amount of the respective additive.

Abstract: A dough portioning machine comprises a metering chamber with a metering piston which is displaceable therein. The metering piston is provided with a degassing channel which is formed in the piston wall and to which a cleaning pin in the cylindrical wall of the metering chamber can be allocated.

Abstract: Citrus fruit packing machine, consisting of a framework structure, in front of which corresponding endless conveyors converge at an angle, respectively holding the citrus fruits and the boxes that are going to contain them; a first head, mounted on said framework structure and with means for guided motion in relation thereto on a vertical plane; a second head, mounted on said first head and with means for linear motion in relation to the former on a horizontal plane and possessing set of cups for taking shipments of citrus fruits from their endless conveyor and depositing them in orderly fashion in the corresponding box, without the possibility that citrus fruits of the same shipment might rub against each other by direct contact.

Abstract: Devices are claimed for producing egg-yolk containing artificial egg-yolk materials and egg-white or other thermally non-reversible gel formers. The egg-yolk is produced in the form of a cylinder, which is useful to be cut into disks, which after being encapsulated into an edible membrane, are used in combination with egg-white to form egg-products which may be fried or poached in a similar manner as real eggs.

Abstract: A chlorine generator for preserving fruits and vegetables includes a first layer of paper or polyethylene and a second layer of polyethylene. The first layer has a weight of from about 20 to about 70 g/m.sup.2 and is preferably made from a laja-type paper. It is preferred that at least one surface of the first layer is coated with a plastic permeable film, such as polyethylene, having a weight of from about 5 to about 25 g/m.sup.2. The two layers are joined together, preferably by thermal seal, to define one or more pockets. A hypochlorite material, such as calcium hypochlorite, is placed in the pockets. This material releases active chlorine gas upon reaction with moisture from said fruits and vegetables. Alternatively, the first layer can be impregnated with a mixture containing the hypochlorite (such as a mixture of hypochlorite and sodium chloride) and is preferably coated with a resin material.

Abstract: A control system for a coffee brewer having a microprocessor in which the water heated in the heater tank must be a predetermined temperature before brewing. A double brewing cycle is prevented. Upon the system not being activated for a period of time, i.e., the water temperature is allowed to drop a greater magnitude for energy saving and component protection.

Abstract: A conche for producing chocolate compound consists of a conche container (10) with a main chamber (12) and subsidiary chambers (13, 14). Mixing vanes (22, 23 and 30, 31) are disposed therein on central shafts (19, 20, 21) in order to intimately mix the components fed in from above. In order to improve the mixing effect, additional mixing tools in the form of mixing worms (37, 38) are disposed in the lower part of the conche container (10), in particular in the main chamber (12). Stripping means (24, 25) moved along a cylindrical container wall (15) are supported solely in the region of a central transverse plane on a main shaft (19) in the main chamber (12). The main shaft (19) is provided with a clear cross-sectional thickening (28) which at the same time fills a dead space in the conche container (10).

Abstract: A method of processing a solid foodstuff, such as a meat portion or portion of plant foodstuff, by a heating and cooling cycle in which the environmental pressure applied to the foodstuff is controlled during heating so that, at a maximum target temperature, all parts of the body of the foodstuff are conformed to this target temperature due to flow of water, transiently in the vapour phase, from hotter regions to cooler regions. In particular, at least when the target temperature is nominally attained, the pressure is set to the saturated vapour pressure of the foodstuff at the maximum target temperature.

Abstract: A vessel for steeping grain having a tank (12). A central column (44) is disposed in the center of the tank (12) having transport lines (42) with air lifts (46) on the lower end of the lines for the transporting of grain and steeping fluid from the bottom of the tank to the top of the tank. Air for the air lifts (46) is introduced to the air lifts along line (50). Air is withdrawn from the tank by line 25 and compressed for the line (50) by air compressor (27).

Abstract: A high-pressure generating apparatus including a high-pressure chamber, a low-pressure chamber located beneath the high-pressure chamber and having a diameter substantially larger than the diameter of the high-pressure chamber, a tandem piston having first and second portions displaceable in the high-pressure and low-pressure chambers, respectively, for building-up pressure therein, and a yoke embracing the high-pressure and low-pressure chambers for applying a pressure force to the high-pressure chamber cover and the low-pressure chamber bottom upon built-up of pressure in the high pressure and low-pressure chambers.

Abstract: Disclosed are tools (10, 60, 100, 200) and (300) used to hold a bagel (22) upright while being sliced from edge to edge with a blade (28) of a knife (30). Each tool (10, 60,100, 200, and 300) includes a base (12) having a top surface (12a) adapted to support the bagel (22) by an edge of the bagel (22). An upright support plate (14) is removably mounted to the base (12) and has opposed lateral sides and opposed faces (14a and 14b). A pair of knife blade guides (16 and 18) are attached to the base (12) opposite each other, each guide being positioned near one of the opposed sides of the upright support plate (14) and spaced apart to provide therebetween a cutting zone (24). Tool (300)is adapted to slice both bagels and a loaf of bread, and it has two cutting zones (24 and 302). Positioning elements (102)regulates the thickness of the sliced segments of the bagel (22) and bread.

Abstract: An improved cutting board having a fan, or other means for directing air, in connection with the board. The fan may be mounted in a housing that pivots upward so that the housing and the fan are at an angle of, approximately, 115 degrees to the cutting surface of the board. The edges of the board may be raised in order to keep onions or other materials from falling off of the board.

Abstract: An apparatus is disclosed for a high speed non-bruising dry bin loader for apples and other produce. A transfer belt receives fruit from an transfer source and transfers fruit to a distribution belt once the transfer belt has accumulated a predetermined, staged pattern of fruit. While fruit is transferred from the transfer belt, the distribution belt reciprocates into a bin, which is held in a sideways loading position. As the distribution belt retracts out of the bin, it discharges its load of fruit. The bin is lowered in pre-determined increments between discharge cycles of the distribution belt, so that the fruit is deposited into the bin one layer at a time.

Abstract: A kitchen layout is provided which includes a plurality of work areas and devices arranged to promote efficient cooking and handling. The kitchen includes a food cooking area for cooking food items which require further processing and assembly into a finished product. The food cooking area contains various food cooking devices, such as a grill, an oven or a fryer. A cooked-food assembly area containing an assembly area is spaced apart from the food cooking area. The cooked food items are assembled into finished products within the cooked-food assembly area in response to customer orders. A cooked-food buffer area is provided intermediate the food cooking area and the cooked-food assembly area and proximally located to both the food cooking area and the cooked-food assembly area.

Abstract: A device for high-pressure treatment, in particular of liquid substances which contain components with a consistency different from that of the liquid. The device comprises a cylinder member (1), two end members (2, 3), a high-pressure piston (4), two high-pressure seals (8, 9) and connection means comprising channels and valve members to conduct the substance to and from the cylinder member (1). When the substance is pressurized, the cylinder member (1), at least one of the end members (3), the high-pressure piston (4) and the two high-pressure seals (8, 9) delimit a high-pressure chamber (10). The connection means are arranged outside the high-pressure chamber and preferably in respective end members (2, 3).

Abstract: A passive injector including, a flow generator having a first inlet for gas or vapor at a first pressure and an outlet for gas or vapor, a mixing region having an inlet for the gas or vapor leaving the flow generator at supersonic velocity and a second inlet for a liquid at a second pressure, wherein liquid is incorporated into the flow of gas or vapor while maintaining supersonic velocity and a primary flow tube section aligned with an outlet of the mixing region and having an inlet and an injector outlet, the inlet of the flow tube being preceded by a gap surrounded by a cavity, wherein the flow velocity of the mixture is supersonic at the inlet of the primary flow tube section and the supersonic flow changes to subsonic flow within the primary flow tube section.

Abstract: Simulated egg yolk in the nature of a thermoreversible, preferably homogenized, gel which is non-flowable at room temperature is extruded into disk-like shapes. A restrictive barrier is formed around the egg yolk disks by a reverse method of first contacting the non-flowable yolk with a setting agent such as calcium chloride in water and then with a film former such as sodium alginate in water. The resulting simulated egg yolk looks and behaves like natural egg yolk and may be incorporated into natural egg white while preserving a separate phase, so one can make "sunny side up" and "easy over" eggs.

Abstract: A method and apparatus for producing flavorful instant coffee. The method includes the conventional steps of grinding and roasting the coffee beans. Also included are a step of collecting the aromatic compounds driven off during roasting and adding these aromatics to the water soluble coffee components prior to packaging.

Abstract: A conching device comprising at least one rotor shaft (4) having conching tools (5) is subdivided by partition walls (10, 11, 12) into compartments (13-16), so that in these compartments (13-16) different formulations can be conched simultaneously. The through holes for the rotor shaft (17) across the partition walls (10, 11, 12) between the compartments (13-16) are sealed by means of Belleville spring washers (18) such that no transport of chocolate paste can take place from one compartment (13-16) to another. Since the conching device comprises only one driving mechanism 8 and only two bearing units (6, 7) for each rotor shaft (4), there results a cost- and space-saving device, which can be employed in a manifold way. Thus, different formulations can be conched in the different compartments, which formulations can be processed parallely or at different times, by way of example.

Abstract: A sugar stick is provided to stir coffee until a desired sweetness is attained. The dispensing device for solid granular material is user adjusted from zero to a maximum by simply adjusting a movable cover, such as a sleeve or shutter to the indicated extent for the desired amount. The stirrer includes at least one dose separator disks attached to a central portion ending in an enlarged end section to be used as a handle, which fits into a perforated tube. The product granules, e.g. an artificial or natural sweetener, which are larger in size than the perforations, are housed in the spaces between the at least one separator disk. A transparent movable outer cover, such as a sleeve, encloses the perforations and seals them from contact with the liquid beverage. By pulling the movable outer cover up, the perforations corresponding to the desired level of sweetness dose can be easily exposed.

Abstract: A toroidal sparger is disclosed for use in a fluidized spray chilling system for the production of encapsulated flavoring and coloring agents.

Abstract: Apparatus and method are provided for sanitizing citrus fruit which includes an ultraviolet radiation station for both irradiating of fruit with ultraviolet light and generating ozone. An infrared radiation station is provided for irradiating the ultraviolet light irradiated fruit with infrared light and an ozone tank is utilized for exposing the ultraviolet light and infrared light irradiated fruit to a mixture of water and ozone. The ozone generated at the ultraviolet radiation station is collected and thereafter introduced into the ozone tank.

Abstract: An apparatus for the production of sushi and sushi products comprises a housing member and a first pair of contiguous cylindrical rotatable drums and a second pair of contiguous cylindrical rotatable drums mounted to the housing member and operably engageable with one another. A sheet forming drum is operably engaged to the first and the second pair of contiguous cylindrical rotatable drums and a plurality of rollers is positioned transversely to the sheet forming drum and in operable contact with the sheet forming drum. A plurality of flanges are secured to the housing member and project adjacent to the sheet forming drum allowing for removal and transfer of nori and rice from the sheet forming drum. A first and a second hopper are secured to the housing member for holding and feeding food particles and articles to the drums. The rotation of the drums may be powered and controlled by a motor, or alternatively by a hand-operated crank arm.

Abstract: A high-pressure press, preferably for treatment of foodstuffs by high-pressure, comprising a cylinder element (20), provided in a vessel volume (4) of a pressure vessel (1), with a movable piston (24). The cylinder element is arranged with a gap (21) in relation to the surrounding pressure vessel wall (8), such that the same pressure prevails inside the cylinder element as outside thereof.

Abstract: In a conching device (1), a covering hood (7) is arranged above the opening (6) of the trough (2), which prevents the chocolate paste from being thrown out of the opening (6) during the conching process. The bottom side of the covering hood (7) is continuously cleaned by a wiper (15) by means of a periodic forward and backward movement. An electric motor (18) or a fluidic swivel drive (18) is used for driving the wiper.

Abstract: A continuously operating conching machine (1) according to the invention is divided into a plurality of compartments (10-12) divided by at least one partition wall (8), transfer of the material from one compartment (10-12) to the next being effected via at least one opening (e.g. 16) in the particular partition wall. However, with a conching machine continuously processing the chocolate paste, it is possible expediently to carry out a method according to the invention, in which additives are added only batchwise to the essentially continuously processed chocolate paste, in order to permit more accurate metering.

Abstract: An apparatus for dividing bread dough or the like is provided, which comprises a dough-cutting member comprising a saw blade means, two dough-supporting members, and a drive means for reciprocating the saw blade means, and by which a plastic material such as bread dough or confectionery dough is smoothly severed, whereby pieces of divided bread dough, each having a plate-like form in which no stress has occurred, are obtained. Further, an apparatus for supplying a uniform strip of bread dough or the like is provided, which comprises the apparatus for dividing bread dough and a stretcher or the like for preparing a sheet of dough. By this apparatus, pieces of divided bread dough, each having a plate-like form, are supplied, and these pieces of bread dough are joined to each other to make a uniform strip of bread dough in which no stress has occurred.

Abstract: A filling apparatus for viscous foods comprising a vertical tubular filling nozzle having a flow inlet formed in a tubular wall close to the lower end thereof and a piston-incorporating metering cylinder in communication with the flow inlet, and a plunger accommodated in the filling nozzle so as to open or close the flow inlet. The plunger has an air discharge annular opening defined by a lower-end peripheral portion thereof for blowing off adhering food and a recess formed inside the air discharge opening and providing an air reservoir for preventing adhesion of the food.

Abstract: An apparatus for dividing bread dough or the like is provided, which comprises a dough-cutting member (38) comprising a saw blade means, two dough-supporting members (30, 56), a drive means for reciprocating the saw blade means, and a discharge means (57) for regulating the pieces of bread dough cut to have a thickness corresponding to a preset distance from the dough outlet (35) of the apparatus, thereby producing pieces of bread dough having a uniform thickness. A similar apparatus is modified, which has an adjusting means for moving a second dough-supporting member (112) parallel to its stationary position, thereby changing the size of the dough outlet (35) of the apparatus to meet a required thickness of the bread dough to be cut. Also, a similar apparatus is provided, which has a pressing means (160) for pressing the bread dough in a hopper for dough to maintain the pressure in the bread dough at a uniform value, whereby almost all the bread dough in the hopper (15) can be cut.

Abstract: A food material which is hermetically accommodated in a heating unit is heated and a generated aroma component is delivered by a carrier gas supply unit together with a carrier gas through connection pipe to an aroma component dissolving and capturing unit including a hermetically sealed container in which an aroma dissolving solution is stored.

Abstract: This invention relates to an apparatus and a method for forming a formable food mass, comprising food pieces without a binder, in selected shapes; and this invention relates to the apparatus used to prepare the formable food mass without the use of binders, wherein the food pieces are optionally chilled to from about 25.degree. F. to about 35.degree. F. prior to compressing the food pieces into the desired shape; optionally the apparatus has a chilled mold cavity maintained at from about -5.degree. F. to about 5.degree. F. during compression of the food pieces therein.

Abstract: A continuous pressurizing apparatus for liquid comprises a plurality of cylinders arranged in parallel and having liquid chambers, of which maximum effective volumes are slightly different from each other, each of the cylinders being provided with a rod and a pair of pistons which are provided at opposite ends of the rod and are slidably fitted into the cylinder to form the liquid chamber; an inlet passage connected to an inlet/outlet path which is in communication with one of the liquid chambers of each cylinder; and outlet passage connected to the inlet/outlet path which is in communication with the other liquid chamber of each cylinder; selector valves disposed at each of the inlet passage and the outlet passage, which are formed on both sides of the connecting portion of the inlet/outlet path, the rods in the cylinders being operated in accordance with procedure of selection by the selector valves such that the pressure of the liquid is increased by sequentially transferring supplied liquid through the in

Abstract: Method and apparatus for operating a conching device with a trough (1) in which at least one rotor, driven by at least one electric motor (9), is arranged. This rotor is fitted with refining tools spaced apart in axial distances to one another around its periphery. The driving motor is controlled by means of a motor control unit in dependency upon a difference signal of a performance-regulating circuit (22), gained by comparison (6) between a desired nominal value (7) and an actual value (5) of at least one motor performance parameter (22).To perform the conching process in the minimum possible time, it is provided that the difference signal of the performance-regulating circuit (5-8) remains ignored during at least a time interval. Thus, the driving motor (9) can take a maximum motor current, and it runs up to the speed required within a very short time.

Abstract: In a conching device (1) at least one rotor (2, or 3, respectively) is driven by an electric motor (9). The driving motor (9) is controlled by means of a motor control unit (8). To establish the amount of energy introduced into the conching device (1), at least one motor-operation parameter is detected and evaluated. To shorten the conching time of a conching process to the necessary extent, it is provided to establish the amount of energy introduced into the conching device at least during the viscous-plastic phase of the chocolate mass and to control the conching process in dependency upon the summation value of energy attained. Since the amount of energy introduced during the viscous-plastic phase determines the properties and the quality of the chocolate, a high reproducibility will be ensured.

Abstract: A particulate proteinaceous product and methods for producing the same from waste raw animal parts are disclosed. The product is dry to the touch, is compressible into pellets or cakes, and comprises about 45 to 65 w/w percent partially hydrolyzed, non-denatured animal protein, about 20-35 w/w percent oil derived from the animal parts, about 10-15 w/w percent moisture, and about 0-7 w/w percent ash. The product also has less objectionable odor, less propensity to oxidize, and higher nutritional value than existing products.

Abstract: An apparatus for the manufacture of pita bread having predetermined pressure relief notches or slits along the perimeter thereof is disclosed. The apparatus includes a cylindrical roller having disposed on the surface thereof substantially circular blades shaped to provide the pressure relief area, including one or more notches or slits. The apparatus may also be provided with a pita perforating device, which will align with the notches or slits. In this arrangement, pita made by the apparatus and process has notches or slits which act as markers and assist in the beginning tearing of the perforations. The notches also act as preferred locations for rupturing during the baking to prevent the loaf from rupturing along the perforations or elsewhere.

Abstract: The invention provides a method and apparatus for reconstituting beverages wherein superheated reconstituting liquid and beverage concentrate are delivered into a mixing chamber having an adjustable volume. The mixing chamber is the volume between two coaxially arranged tapered elements which are disposed one inside of the other. Final beverage product emanates from an aperture in the tip of the outer tapered element. At least one tapered element can be displaced in the longitudinal direction so that the volume of the mixing chamber decreases and approaches zero as the tapered elements are moved closer together. Thus, when the system is shutdown the volume of the mixing chamber is allowed to approach zero so that very little product is susceptible to degradation in the mixing chamber due to prolonged exposure to high temperatures during a shutdown. The reduced volume mixing chamber may be flushed with reconstituting liquid.

Abstract: A quantity of disposable super absorbent pads of uniform size, stacked one upon the other, and packaged in a disposable tube. The purpose of the pads being the removal of fats from home cooked foods, through absorption into the bottom pad, thereby lowering the cholesterol content of the food. Means are provided to eject the soiled bottom pad.

Abstract: Disclosed is a machine for manufacturing bakery products wherein a main drive motors powers feeding means for advancing rows of individual dough packets step-wise along an assembly line to a Ferris-wheel type conveyor including rows of cups into which individual dough packets are deposited row by row. The Ferris-wheel type conveyor is driven by the main drive motor to advance the rows of cup means step-wise row by row. The novel machine includes an inclined table with a surface over which the individual dough packets slide as the dough packets are advanced by the feeding means to the Ferris-wheel type conveyor. The table terminates at a lower end thereof near the Ferris-wheel type conveyor. A gate comprising a roller member with receptacles is positioned to receive the individual dough packets as the packets fall off the table member and into aligned receptacles. The roller has three rows of receptacles, with each row spaced apart from adjacent rows by 120.degree.

Abstract: A food product molding mechanism for producing rod-shaped food products such as sausages, which may be implemented by conversion tooling in a reciprocal mold plate food patty molding machine, comprises an aligned assembly of N mold tubes mounted in alignment with a fill passage that supplies a moldable food product to the mold tubes. The mechanism further includes front and rear drawbars interconnected in fixed spaced relation by guide rods that guide the drawbars for reciprocal movement, along a mold path, between a fill position and a discharge position. N front mold rods project from the front drawbar toward the mold tubes; N rear mold rods project from the rear drawbar into the mold tubes. The spacing between facing ends of the two mold rods for each mold tube is less than the mold tube length.

Abstract: A device for continuously decaffeinating raw coffee includes a first extractor having at least one cell for use in a first treatment stage where raw coffee is preswollen by a swelling fluid that is added to the raw coffee. The at least one cell receives the raw coffee that is to be preswollen and is defined by a bottom and a plurality of sidewalls that extend towards one another to define a wedge-shaped cell. Additional similarly shaped cells and receiving chambers positioned below the cells may also be provided with a perforated bottom separating each cell from its respective receiving chamber.