Abstract: This invention is a steamer for restaurants, used for steaming bread or rolls; including a case with hinged cover, a tray in the case, upon which the food is placed, and water directly from a public water supply delivered to an electric heating element for being turned to steam; the water supply and electric current to the heating element being controlled from a single push button.

Abstract: The apparatus of the present invention provides a metering device for metering the fluid which is injected into meat. The fluid is injected through needles, and the metering device meters the fluid to the precise volume of the cavities formed by the needles. The metering is varied depending upon the depth to which the needles penetrate the meat, and depending upon the thickness of the meat, so that the amount of fluid metered is always equal to the volume of the cavities which the needles form in the meat. The fluid is ejected from the needles as the needles are withdrawn from the meat.

Abstract: A system for the delivery of liquids in predetermined amounts, such as in meat tenderization, through a plurality of relatively small conduits includes a manifold chamber communicating with the relatively small conduits, a source of liquid for delivery, and conduit means providing flow communication between the source of liquid and the manifold chamber. Centrifugal pump means are positioned to pump liquid from the source of liquid to the manifold chamber, with the pump being of a capacity sufficient to create and maintain a generally constant liquid pressure in the manifold chamber irrespective of whether one or all of the relatively small conduits are open to permit liquid flow therethrough. The system typically utilizes a series of liquid delivery stations, with a microprocessor system controlling the amount of liquid delivery through each of the relatively small conduits in a manner dependent upon the weight of the object to which the liquid is being delivered.

Abstract: A device for treating a mixture for the manufacture of chocolate, said device comprising a cyclic course of a milling vessel and a mixing vessel each having a driving motor for driving the milling members and the mixing members respectively and means connected with the cycle for supplying the mixture to be treated and means for the delivery of the ready product provided with means for adding to the cycle a viscosity-reducing agent.

Abstract: A heat exchanger for use in the production of pellets, such as in a feed pellet mill, where both steam and water are used in a conditioner to condition milled material before pelleting. The heat exchanger has a steam inlet for delivery of steam to the chamber from a steam supply and a steam outlet for delivery of steam to the conditioner. A portion of the chamber defines a collector for the collection of condensate and has a second outlet for the delivery of the condensate from the chamber back to the steam supply. A coil surrounds at least a portion of the chamber to provide heat exchange between the chamber and the coil so that water passing through the coil is heated by the heat exchange from said chamber for delivery to the conditioner.

Abstract: A plurality of needles is injected into a food product to create a plurality of cavity voids in said product, and a metered quantity of fluid is injected through said needles into said cavity voids while said needles are within said food product, said quantity of fluid being metered to be equal substantially to the volume of said cavity voids.

Abstract: Apparatus for slitting the upper surfaces of a plurality of parallel rows of proofed dough pieces on a conveyor, including a plurality of spray nozzles respectively in general vertical alignment with the longitudinal midline of the path of each row of proofed dough pieces, a supply of fluid for the nozzles and sprayable thereby in a stream against the upper surfaces of the proofed dough pieces, sensing mechanism for sensing the arrival of the rows of proofed dough pieces between the nozzles, and control mechanism responsive to the sensing mechanism for causing each nozzle to impinge a stream of fluid upon the skin of the associated row of proofed dough pieces as they arrive therebeneath.

Abstract: An improved electric cooking appliance such as a hot plate, range or griddle, particularly for use in a commercial countertop application. This class of appliance has a case supporting an electric heating element and the space between the heating element and the bottom of the case is limited because of the height restrictions of the counter type appliance. The improved appliance has a baffle extending across the entire breadth of the case below the heating element and separating the case into the heating element compartment on the upper side of the baffle and the control compartment located on the lower side. The controls including a switch or the like are located in the lower compartment and thereby are separated from the heating element by this baffle. Both the heating element compartment and the control compartment are provided with openings in the case at opposite sides of the compartment to allow convective airflow cooling of the compartment.

Abstract: A method and apparatus for pelleting particulate animal feed in accordance with a feed pelleting system in which the feed is fed from a bin through a mixer/conditioner, where selected amounts of heat and moisture are added to the feed, and into a pellet producing machine, wherein in accordance with the system the feed is heated by heating the mixer/conditioner using a closed circuit live steam system that returns to the heat source the condensate form by heating the mixer/conditioner, and wherein the moisture is added to the feed as it passes through the mixer/conditioner by inserting hot water at a temperature that approximates but is below that causing vaporization of the insert water, with the insert water being heated by a closed circuit live steam system that returns to the heat source the condensate formed by heating the insert water.

Abstract: A system for controlling the moisture content of moisture absorbing fruit products to achieve a uniform moisture content of the product. The continuous flow of raw product in chip, diced, extruded or comminuted form initially enters a rotating reel where the product is tumbled and exposed to a high-humidity environment for increasing the moisture content beyond a target value. The added humidity can be in the form of steam or water spray. The product continuously flows from the reel wherein moisture is added to a drying reel which reduces the moisture content of the product to specific target values. Although the original moisture content of raw fruit product entering the system may vary considerably, contact between product during mixing in the moisture adding and drying reels causes the final product to assume uniform and consistent characteristics.

Abstract: A system for automatically producing pellets, and more particularly feed pellets from a milled material. A mixture of milled material of a selected composition is fed to a pellet producing means. The moisture content of the material as it enters the pellet producing means is automatically controlled within prescribed limits as is the feed rate of the material into the producing means, such that there can be no increase in the feed rate unless prescribed moisture conditions are satisfied. Further control means control the feed rate of the material in accordance with prescribed load conditions on the producing means and establish an automatic sequencing of various controlled parameters when an overload condition occurs to prevent damage to the system, relieve the overload condition, and restart the system.Once the system is activated, operation is completely automatic to establish optimum conditions for maximum productivity, pellet quality, and system life.