Abstract: The invention relates to a foodstuff refill (2) intended to be inserted in a foodstuff supply zone of a device for metering, dispensing and/or preparing food products; the refill comprising a container (20) for the foodstuff; a passage (24) for releasing the foodstuff; edges (21) of the device, including at least one pair of first opposed edges (210a, 210b), a film (25) for sealing the passage to form an enclosed space (26); a member (3) for detaching the film from the container; the detachment member including at least one catch member (4) intended to engage a retaining lip of the device when the refill is inserted into the device. The detachment member (3) is secured to the film (25) and is able to be connected to the refill in such a way as to be movable in sliding along the first edges of the device (210a, 210b) to cause the at least partial opening of the film (25) in response to the engagement of the refill in the device.

Abstract: There is provided an apparatus for producing a roll foodstuff, which includes a roll maker having improvement in push of three rotating plates, wherein the first and second rotating plates 32 and 33 have cam members 41 and 42 with each curved bottom between the front and the rear, respectively; wherein the cam members 41 and 42 are symmetrically disposed on the back of respective first and second rotating plates such that the curved bottoms are opposite each other; and wherein the lift board 61 is in contact with the cam member so that upward movement of the lift board 61 causes rotation of the first and second rotating plates.

Abstract: A filling mechanism which does not dehydrate or deoil the stuffing, comprises a main frame on which is mounted a hopper and a hose, the hopper guiding the stuffing into the hose, the hose having a front end positioning part that is tightly fixed; a pushing device for guiding and pushing the stuffing, the pushing device being mounted below the hose and including a transverse seat plate on the upper surface of which is disposed a slide rail, a slide seat slidably displaceable along the slide rail, a pneumatic cylinder disposed on the slide seat, and a fixing plate mounted on the upper portion of the pneumatic cylinder, the pneumatic cylinder having a piston rod which can shuttle back and forth out of the fixing plate; and a transverse roller member having two side arms by which the roller member is pivotally onto the fixing plate, whereby upon raising the piston rod and displacement of the slide seat, the roller member rolls and presses against the hose, causing the hose to be partially deformed and the stuffin

Abstract: A device is particularly well suited for introducing a continuous length of food stuffing into an elongated food product. The device uses a tube having opposite, open ends and an inner wall defining a longitudinal passage extending between such opposite ends. The length of foodstuffing is received in this longitudinal passage. The tube is inserted into the food product being stuffed, and a pointed cap on the end of the tube guides it through the food product. A ram is used in conjunction with the tube to keep the foodstuffing material in substantial registration with the ends of the food product and to assist in withdrawing the tube after the foodstuffing has been deposited in the food product. An optional parallel knife assembly is used to create an incision extending through the food product to ease the subsequent insertion of the foodstuffing therein.

Abstract: An apparatus for manufacturing linked food products having twisted portions such as sausages includes: a stuffing nozzle for discharging from its distal end a food product material supplied from its material inlet port and for forming a stuffed casing stuffed with the food product material; a hollow spindle for rotating the stuffing nozzle; a braking member for engaging an outer surface of the casing on the stuffing nozzle; a main body housing having a front plate provided uprightly in such a manner as to extend in the same direction as a direction in which the stuffing nozzle extends from the material inlet port toward the distal end, and a side plate extending perpendicularly to the front plate from one edge in the direction of the front plate; a spindle housing attached to the front plate so as to rotatably support the hollow spindle; and a braking-member supporting member disposed at a position opposing the side plate so as to support the braking member at a predetermined position with respect to the stuf

Abstract: Method for producing a food product (5) including a solid casing coating at least one stuffing in a coextrusion device (1) including a coextrusion die (6) fed with the proteic base and the stuffing material(s) including the following stages:

Abstract: A food product breading machine comprising a breading material reservoir, a breading station, a food product loading location, a discharge location from which breaded food products are discharged from the machine, and a perforate conveyor belt extending through the reservoir, the loading location, the breading station, and the discharge location. Breading material exiting the breading station falls through the conveyor and a reservoir intake opening below the conveyor belt between the breading station and the discharge location. Breaded food products remain on the belt and are conveyed to the discharge location. A breading support member is movable to a position beneath the conveyor belt between the breading station and the discharge location for preventing breading material from falling from the conveyor through the reservoir intake opening so that breading material is conveyed to the discharge location and the reservoir is emptied.

Abstract: The present invention provides an automatic rolled sushi producing apparatus consisting of a vinegared rice supply unit; a vinegared rice supply conveyer arranged below the vinegared rice supply unit; a carrying conveyer arranged at right angle to the vinegared rice supply conveyer; a vinegared rice extrusion mechanism arranged along an advancing direction of the carrying conveyer; a vinegared rice cutting mechanism; a tight rolling mechanism; a forming mechanism; a product extrusion mechanism; and a product take-out conveyer arranged at right angle to the carrying conveyer at a terminal end of the carrying conveyer, and wherein the vinegared rice supply conveyer, the carrying conveyer and the product take-out conveyer are arranged in the form of U as a whole.

Abstract: A food product breading machine having a battering unit supported by a breading unit. A battering unit conveyor system delivers food products to the breading unit. The breading unit has a breading reservoir, a breading station and a breading unit conveyor system. The battering unit conveyor system propels the food products in a generally horizontal direction to the breading unit. The breading unit conveyor system propels food products toward the breading station in a generally opposite direction. The breading unit conveyor system has first and second sections, one adjacent and below the battering unit conveyor end that conveys food products downwardly and horizontally toward the breading station, the other delivering food products from the first section through the breading station and discharging the breaded products. The second section has two tiers with breaded products from the first tier falling onto the second tier before being discharged from the machine.

Abstract: An apparatus for transporting seasoning within a food product and particularly within a meat, fish or poultry product is disclosed. The apparatus comprises a handle, a head and a plurality of prongs. Seasoning adheres to the prongs and is transported inside of the food product when the prongs are inserted into the food. In a second embodiment of the apparatus, the prongs are tiered to increase the adhesion of the seasoning to the prongs and thereby transport additional quantities of seasoning into the interior of the food product.

Abstract: A convertible drum-type coating apparatus for applying breading material to food products includes an in-line breader section, a rotary drum section, and an outflow section. The rotary drum is mounted on an elevator for lowering and lifting between a low use position and a high non-use position. The low use position is involved with tumbling the breading material and food product together to enhance the coating by the breading material, and in a sense the tumbling gives the appearance of dusting off excess breading material. The coating apparatus is convertible in that the rotary drum can be lifted out of the way to the high non-use position to allow substitution in favor of a bypass conveyor. Bypass of the drum is desired when running "formed" food products and the like, such as patties (eg., beef) or cakes (eg., fish), which are ordinarily too delicate to tumble in the drum.

Abstract: Apparatus for preparation of foods and methods for using the apparatus. The apparatus comprises an elongated hollow sleeve having a generally square cross section and a square longitudinal bore. One end of the sleeve is cut at an angle forming a pointed tip, while the other end has an enlarged head attached thereto. A window is cut through the wall of the sleeve intermediate the two ends. An elongated plunger (having a length less than that of the sleeve) is removably disposed within the bore of the sleeve and may be rotated and reciprocated within the sleeve. One end of the plunger has a rounded point, while the other end has an enlarged head which provides a positive stop to passage of the plunger within the sleeve. To use the apparatus to insert stuffings within a body of meat, the plunger is inserted full length into the sleeve, and the sleeve and plunger together are pushed at least partially into the meat. The plunger is then withdrawn sufficiently far to expose the window.

Abstract: A method for coating food pieces with powder material. The apparatus includes a drum having a pair of opposing side openings, and engaging members mounted on a cylindrical inner surface thereof. Powder material is sifted by the engaging members as the drum is rotated. An inlet member extends through one of the openings and deposits food pieces into the drum such that one food piece is deposited onto the powder material located between each adjacent pair of engaging members at a bottom portion of the drum. Rotation of the drum causes the food piece to roll on the powder material, thereby completely coating the food piece, and causes the engaging members to lift the coated food pieces to an upper portion of the drum until the coated food pieces roll or slide off of the engaging members. An outlet member is positioned to receive the coated food pieces as they roll or slide from the engaging members.

Abstract: A food material dispensing apparatus for adding a topping to a target food is described. The apparatus comprises a first hopper and a first food distributing system. The first hopper is adapted for receiving the food material at an inlet and delivering the food material through an outlet toward a target location. The first food distributing system is designed for spreading the food material over the target food. The food distributing system includes a motor positioned a horizontal distance from the inlet of the first hopper, a curved conduit, and a flexible, rotary shaft. The curved conduit has a proximal end and a distal end. The proximal end is releaseably connected to the motor, and the distal end is adapted for insertion into the hopper. The flexible, rotary shaft is for stirring and/or mixing the food material. The flexible, rotary shaft passing through the curved conduit and is operatively connected at a first end to the motor.

Abstract: An apparatus for producing cheese includes a dispenser for applying salt to the cheese at a rate which varies in response to a control signal. The cheese travels across a platform to which a first sensor is attached for measuring the weight of the cheese. A second sensor measures the linear amount of cheese traveling across the platform. A controller derives the rate of cheese production based on the weight and the linear amount of cheese. The controller utilizes the rate of cheese production to produce the control signal and thereby control application of salt to the cheese.

Abstract: In a food bread apparatus an inlet conveyor provides food components to be breaded in the inlet opening of a breading drum. A recirculating bread mixture conveyor provides the breading mixture to the inlet opening. A takeout conveyor moves the breaded food components from the outlet opening of the breading drum. A lump removal conveyor is positioned below openings in the sidewall of the breading drum. The lump removal conveyor includes a plurality of openings sized to allow passage of surplus breading mixture therethrough but retain the lumps of breading mixture for transport to a catch pan. A surge hopper and conveyor positioned below the lump removal conveyor collected surplus breading mixture and transports the surplus breading mixture to the recirculation conveyor wherein the cycle begins again.

Abstract: The device of the present invention enables the infusion of a beverage. Further, the device provides for compact storage and disposal and provides structure for stirring the beverage. In the preferred embodiment the beverage infusion device comprises a substantially tubular handle having a bore therethrough and a substantially tubular body comprising coaxial inner and outer walls. The body is movably disposed in the handle. The body has three rectangular infusion openings on the outer wall to facilitate the cross-flow of a beverage through three porous pouches. The inner wall and the outer wall defining a region wherein the rectangular porous pouches containing an infusible beverage substance are positioned in cooperation with the rectangular infusion openings. The body outer wall having first and second ends and wherein a flange is formed near the first end of the outer wall.

Abstract: A method and apparatus for coagulating a coextruded collagen gel on a sausage strand by removing residual brine from the strand after coagulation by passing the elongated sausage strand through an aperture of a flexible diaphragm having a diameter equal to that of the strand.

Abstract: An apparatus for producing cheese includes a dispenser for applying salt to the cheese at a rate which varies in response to a control signal. The cheese travels across a platform to which a first sensor is attached for measuring the weight of the cheese. A second sensor measures the linear amount of cheese traveling across the platform. A controller derives the rate of cheese production based on the weight and the linear amount of cheese. The controller utilizes the rate of cheese production to produce the control signal and thereby control application of salt to the cheese.

Abstract: The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces.

Abstract: This invention relates to a method and an apparatus of continuously producing a bean curd. A first soybean supply nozzle (21) is positioned on a belt conveyor (10)to supply soymilk up to a half of the thickness of the bean curd to be produced. A hopper unit (41) is provided to place garnishes (G) onto the soymilk being carried on the conveyor belt. Furthermore, a second soymilk supply nozzle is provided to supply additional soymilk over the soymilk with garnishes carried on the belt conveyor till a certain level. A solidifying process and a maturing process of the materials placed over the conveyor (10) progress along with time during the supply stages. Then what is obtained from these steps after solidification is a bean curd with garnish(es) center.

Abstract: A meat diminution and emulsifying apparatus comprising a housing having a plurality of interconnected chambers for rotatably receiving feed screws and rotary cutter assemblies therein, said feed screws and cutter assemblies being sequentially arranged and being provided intermediated two sets of rotary cutter assemblies with a chamber within which meat may be mixed and kneaded and provided with spices and other additives. The sequentially arranged cutter assemblies provide for progressively finer chopping of meat. A filler is provided at an output of the final cutter assembly for feeding chopped product into casings, and a conduit is provided between the output of the final cutter assembly and a feed screw ahead of it for recirculating meat for repeated chopping.

Abstract: A convertible drum-type coating apparatus for applying breading material to food products includes an in-line breader section, a rotary drum section, and an outflow section. The rotary drum is mounted on an elevator for lowering and lifting between a low use position and a high non-use position. The low use position is involved with tumbling the breading material and food product together to enhance the coating by the breading material, and in a sense the tumbling gives the appearance of dusting off excess breading material. The coating apparatus is convertible in that the rotary drum can be lifted out of the way to the high non-use position to allow substitution in favor of a bypass conveyor. Bypass of the drum is desired when running "formed" food products and the like, such as patties (eg., beef) or cakes (eg., fish), which are ordinarily too delicate to tumble in the drum.

Abstract: A food breading apparatus for breading food components with a breading mixture includes a breading drum rotatable about its longitudinal axis wherein the longitudinal axis is inclined from horizontal. The drum includes an inlet opening located in an upper end, an outlet opening located in a lower end, and a plurality of openings located proximal to the lower end of a sidewall. The openings are sized to allow surplus breading mixture and lumps of breading mixture to pass therethrough but retain the breaded food product in the rotating breading drum. An inlet conveyor provides food components to be breaded to the inlet opening of the breading drum. A recirculating breading mixture conveyor provides the breading mixture to the inlet opening. A takeout conveyor moves the breaded food components from the outlet opening of the breading drum. A lump removal conveyor is positioned below the plurality of openings in the sidewall of the breading drum.

Abstract: A food product breading machine is disclosed that comprises a breading unit and a battering unit. The breading unit includes a breading material reservoir, a conveyor for moving food products and breading material along a travel path to a breading application station, and a breading material flow controlling system for creating a standing wave of breading material at the breading application station. The breading material flow controlling system comprises food product engaging elements movable toward and away from the conveyor to enable food products to pass through the standing wave and the application station while continuing to restrict the flow of breading material from the station. An adjustable plow projects into the breading approaching the application station to facilitate breading lateral sides of food products approaching the station.

Abstract: The present invention relates to the flavoring of various foods and comprises a rod, materials disposed along an outer surface portion of the rod for flavoring the food item, and a binder for releasably retaining the flavoring materials in position on the outer surface portion of the rod during preparation of the food item. In one preferred embodiment of the present invention, the flavoring materials are releasably bound to the outer surface of the rod by a binder consisting essentially of partially hydrogenated cotton seed oil, partially hydrogenated soybean oil and soybean lecithin. In a further embodiment of the invention, a protective sheath is provided that covers the rod during insertion into the food item.

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: A method and apparatus for applying a material to a substrate. A material application station includes a shutter assembly having at least one horizontally extending blade which is rapidly displaceable from a closed configuration in which an outlet path of the shutter assembly is obstructed to an open configuration in which the outlet path is open. While the blade of the shutter assembly is in the closed configuration, a coating material is applied to a first predetermined area on an upper surface of the shutter assembly. A substrate is located beneath the shutter assembly in the outlet path. The blade of the shutter assembly is rapidly opened so that the coating material falls onto the substrate over a second predetermined area on an upper surface of the substrate. The second predetermined area is substantially equal to the first predetermined area. The resulting deposit is of a controlled diameter.

Abstract: A food breading apparatus for breading food components with a breading mixture includes a breading drum rotatable about its longitudinal axis wherein the longitudinal axis is inclined from horizontal. The drum includes an inlet opening located in an upper end, an outlet opening located in a lower end, and a plurality of perforations located proximal to the lower end and through a sidewall of the drum. The perforations are sized to allow surplus breading mixture and lumps of breading mixture to pass therethrough but to retain the breaded food product in the rotating breading drum. An inlet conveyor provides food products to be breaded to the inlet opening of the breading drum. A recirculating breading mixture conveyor provides the breading mixture to the inlet opening. A takeout conveyor moves the breaded food products from the outlet opening of the breading drum. A lump removal conveyor is positioned below the plurality of perforations in the sidewall of the breading drum.

Abstract: An enclosed food processing device is provided having one or more conveyor belts and vertical agitators positioned above the belt. The agitators have forward and backward prongs that stir the food being processed without causing physical damage to it. The food enters the device through an inlet and is evenly distributed across a draining screen by an inlet deflector plate, which is adjustable to account for the different rates at which the food may flow into the device. Ramps are positioned under the device to collect liquid drained from the food, and the ramps have independent segments that separate the liquid based on the stage of the process at which it is drained from the food. A salting apparatus is provided for conveying salt to the food to be processed. The salt is dispensed in proportion to the amount of food to be salted. Salt is moved from a salt hopper into a chamber by a rotating dispensing wheel.

Abstract: The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces.

Abstract: An apparatus for preparing reduced-fat meat by injecting dry solids such as phosphate powder into a flow of meat supply, includes a passageway for passing the meat therethrough, a ram chamber having a feed ram such that the feed ram is capable of being positioned in any one of a feed position and a fill position, the ram chamber having a particulate opening for entry of dry solids into the ram chamber, and a feed port providing a path for the feeding of the dry solids into the passageway. A control gate is placed generally along the passageway wherein it is capable of opening and closing the feed port.

Abstract: A fluoride enriched sugarless gum system comprises a plurality of sugarless chewing gum sticks each containing a gum base of between about 10% and 80% by weight, each gum stick also including a softening agent, a sweetening agent and a bulking agent, each gum stick including fluoride material applied thereto.

Abstract: A baster or like device includes a liquid tube and a squeezable, resilient suction bulb. The suction bulb includes a series of radially spaced scallops or indentations about its outer surface, which provide ergonomic advantages in gripping the suction bulb. Further, the spacing between the indentations defines a series of lands, which function to bias the suction bulb to its undeformed condition. The suction bulb is removably mounted to the liquid tube, and a pair of sealing rings are located toward the rearward end of the liquid tube. The suction bulb includes internal grooves which receive and mate with the sealing rings. The forward end of the suction bulb engages a shoulder defined by a stop ring formed on the liquid tube. This structure provides a fluid-tight seal between the liquid tube and the suction bulb, to prevent leakage of air or other fluid during use.

Abstract: It is made up of a frame upon which travel trays that carry the fish to be seasoned with a given quantity of high salt content product, the system used to distribute this product consisting of a storage tank out of which falls the product upon a distribution hopper through a passage, being arranged inside the hopper a rotating roller with slots for the carriage of the seasoning product, which falls through the lower passage upon the fish arranged on the trays, being the profile of the slots similar to that of the fish that are located below on a tray in correspondence with the position of the slots, being the rotation speed of the driving motor used to actuate the roller determined by the weight of the trays containing the fish.

Abstract: A double walled drum of concentric cylinders having end seals and insulation between the cylinders. The drum is open at both ends and rotates on its center longitudinal axis which is pitched from the horizontal with the entrance on the high side. Diameter restrictions at the entrance and discharge ends of the drum increase product residence time. Lifters at the entrance end discharge end push flexible strandular food subject to microbial spoilage such as strands of cooked pasta away from the entrance and out the discharge. Pins are mounted perpendicular to the inner cylinder wall and point to the central axis of the drum. Liquids such as acid and oil are sprayed onto the food in the drum from a spray bar or spray manifold. The pins continuously lift and separate the strands of food while it moves through the drum, and mix the liquid and product, resulting in a uniform coating. This process and apparatus produce a uniformly coated flexible strandular food such as spaghetti with minimal temperature loss.

Abstract: A food processor includes a lower bowl, a mediate bowl disengagably mounted to the lower bowl, a disk mounted to the mediate bowl, a cap mounted to the disk and a shaft with a spring mounted thereto extending through the cap with a first end thereof and extending in the mediate bowl with a second end thereof so as to connect a fixing plate. The mediate bowl has a slit defined in a bottom thereof and a scrapping blade fixedly disposed to the bottom adjacent the slit. A crank member is securely connected to and rotates the other end of the shaft extending from the cap so as to rotate the shaft to scrap a large ice cube securely pressed between the bottom and the fixing plate by the scrapping blade. The shaft can alternatively rotate a blade device rotatably mounted to the lower bowl when the mediate bowl is removed.

Abstract: A machine for tumble-coating food or other product with a coating material comprises a product conveyor belt and a carrier conveyor system, which underlies and supports at least a portion of the upper run of the product conveyor belt in a tumble or processing zone. The product conveyor belt and the carrier conveyor system work in conjunction with one another to allow the product conveyor to sag between a pair of adjacent, spaced-apart support rollers on the carrier conveyor system, forming a tumble chamber. Products captured in the tumble chamber are coated with a charge of coating material introduced into the tumble chamber. The formed tumble chambers are moved along as the product conveyor is driven, and products within the chambers are continuously tumbled and moved within the coating material to achieve excellent coating or breading characteristics and appearance.

Abstract: Such are designed to optionally allow the stoning machine to work as an olive stoner-slicer and lie in establishing at quite some distance from a disc (14') bearing cups (14) serving as dollies during the olive stoning stage, a disc (17') bearing a plurality of cradles (17) toward which the stoned olives (31) are conveyed when the stoning punch (13) retracts, which punch is to this end provided with olive retaining spears (13') and it is thus at these cradles (17), i.e. outside the stoning area, where the olive is cut into slices with the assistance of a set of parallel, disc-shaped and turning blades (23) or fixed blades with an arcuate and concave cutting-edge (38), each such blades (23-38) being capable of taking up two near- and far-end positions with respect to the cradles (17) in order for the stoning machine to act also as a slicer or only as a slicer.

Abstract: A method for producing seasoned food products where seasoning is performed at individual packaging lines. The product is conveyed from the preparation area to a packaging area in an unseasoned condition. Upon reaching the packaging lines, which are disposed in packaging departments in the packaging area, the product can be selectively seasoned independent of other packaging lines. After seasoning, the product is packaged and prepared for delivery. At each packaging line, a volumetric feeder includes a feed head that cooperates with a tumbler having helical flights to produce continuous controlled product portions. A seasoning dispenser is positionable within the tumbler and can be adjusted to dispense a given weight of seasoning at a given rate, based on the amount of product passing through the tumbler, to obtain consistent seasoning levels and coverage.

Abstract: Substantially uniform distribution of a particulate composition such as a seasoning or spice, on both the top and bottom surfaces of baked good or snack pieces is achieved by applying the composition as a curtain or sheet from within a housing as the substrate pieces are transported and tumbled by counterrotating brushes. The curtain or sheet extends in the direction of the longitudinal axis of the longitudinal cavity through which the substrate pieces are transported. The apparatus includes a housing having a raised portion for enclosing and permitting the curtain or sheet to disperse in a direction transverse to the longitudinal axis of the housing cavity as the composition descends towards the baked good or snack pieces. A lowered portion, downstream of the raised portion of the housing prevents escape of airborne particulate composition to the atmosphere through the baked good or snack piece outlet.

Abstract: A system for preparing baked applies (12) and other edible fruits and vegetables which comprises a component for coring through a top of an apple (16) and into a core (18) thereof to remove the core (18) with its seeds, so as to form a hole (20) therein. A facility (22) is for removing some pulp (24) of the apple (16) from within the hole (20), so as to form an expanded chamber (26) therein with a top inlet port (28). A prepared sweet food mass filler (30) can be inserted past the top inlet port (28) and into the expanded chamber (26), a food topping (32) placed thereon and the apple (16) baked.

Abstract: The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces.

Abstract: The invention relates to an apparatus and a method for dosing a pattern of food material onto an object e.g. a tray or other food material continuously moved. The apparatus comprises a dosing assembly comprising a substantially cylindrical tube element having a plurality of circumferential openings defining the pattern and being mounted rotatably; and a hollow core element with at least one supply inlet and at least one discharge orifice, the core element being positioned substantially in the tube element with the discharge orifice facing downwardly, so that when the tube element is rotated about its longitudinal axis the openings are in turn aligned with and brought adjacent to the discharge orifice allowing food material introduced into the core element to be discharged through the opening created.

Abstract: A three-stage cooking apparatus and method for automatically cooking food products are provided. The three-stage cooking apparatus has a housing, a first conveyor within the housing for transporting a food product to be cooked thereon, a heating element located above the first conveyor and a condiment dipper located at an end of the first conveyor. The condiment dipper is constructed and arranged to receive the food products from the first conveyor for dipping the food products in a condiment contained therein. A second conveyor is located at an output of the condiment dipper to receive dipped food products thereon. A second heating element may be located within the housing below the first conveyor and above the second conveyor to cook the food products on each conveyor. Another heating element may be located beneath the second conveyor to cook the food products while the same are traveling on the second conveyor.

Abstract: A food spreader, particularly for spreading cheese onto a pizza crust, includes a food feed hopper mounted above a food spreader housing having movable paddles therein and a porous bottom member spaced above the surface upon which the food is to be spread.

Abstract: Product to be supplied in an ordered manner is supplied to the upstream end of an apparatus according to the invention, the bottom of which is substantially closed by a base plate that leaves only the extreme, downstream end of the apparatus open. The apparatus includes a belt-like structure composed of plates that are alternatingly apertured and non-apertured. Transverse partitions define compartments for receiving product at the upstream portion of the apparatus, the bottom portions of the compartments being bounded by the lower portion of the belt structure which, in turn, moves across the base plate. Product falls into the apertures in the apertured plates by means of gravity and pressure exerted by flexible lips located at the lower edges of the transverse partitions. The configuration ensures complete filling of the apertures in the apertured plates.

Abstract: A sanitary nozzle mount for use with a filling apparatus for flowing food product includes elongated, hollow, slidably engageable inner and outer filling tubes and a spacer coupling adapted to secure the inner and outer tubes in axially spaced relation with one another. The tubes are adapted to secure therebetween a removable filling nozzle having a mounting portion having a generally circular cross-section and including an inwardly extending, circumferential mounting ring. The inner and outer filling tubes each include a mounting element extending outwardly therefrom, configured for engagement with the spacer coupling. The inner filling tube has a length dimension greater than the length dimension of the outer filling tube. The inner tube includes a nozzle receiving end which has a circumferential locking element and a guide element which are adapted to engage the nozzle mounting ring therebetween.

Abstract: A system for preparing baked applies (12) and other edible fruits and vegetables which comprises a component for coring through a top of an apple (16) and into a core (18) thereof to remove the core (18) with its seeds, so as to form a hole (20) therein. A facility (22) is for removing some pulp (24) of the apple (16) from within the hole (20), so as to form an expanded chamber (26) therein with a top inlet port (28). A prepared sweet food mass filler (30) can be inserted past the top inlet port (28) and into the expanded chamber (26), a food topping (32) placed thereon and the apple (16) baked.

Abstract: A method and apparatus for coating food with batter, the apparatus including two hollow generally cylindrical containers open at one end and closed at the other end, and a generally hollow cylindrical coupling member open at both ends, each end being adapted to receive the open end of each of said cylindrical containers, the coupling member having a perforated platform therein which divides the coupling member into two cylindrical sections; the method including placing batter in one of the two containers, placing food in one of the two containers, connecting the coupling member to the container having batter therein, connecting the other container to the coupling member to the coupling member, and shaking the assembled coupling member and two containers to cause batter to coat the food.