Abstract: An apparatus for continuously processing a cocoa-butter containing or similar fat-containing mass, particularly a chocolate mass, includes an outer stationary cooling cylinder, wherein the mass to be processed is pumped through the interior of the stationary cooling cylinder from one end face thereof into the area of the other end face. The apparatus further includes a driven agitating element in the interior of the cooling cylinder. A driven inner cylinder having a smaller diameter than the cooling cylinder is arranged concentrically in the cooling cylinder. The cooling cylinder and the inner cylinder form an annular interior in which a number of agitating rollers forming the agitating element are arranged. The axes of the agitating rollers extend parallel to the axis of the cylinders. The axes of the agitating rollers are located on a common circle arranged concentrically to the cylinders. The agitating rollers are driven by the cylinder.

Abstract: A massage plant for the processing of chunks of meat includes a container (22) which is rotatable about its longitudinal axis and includes axially or substantially axially extending interior conveyors (16), each made as a hollow profile containing internal channels. Each conveyor is preferably produced by securing a sheet by means of embossments (e.g., temp-plates or vortex plates), in such a manner that a space is generated between the sheet and the hollow profile which has a connection (42,46) for a fluid for regulating the temperature of the load of meat and brine in the container. The axial orientation of the conveyors makes the entire interior of the container easy to survey. The construction of the conveyors is furthermore comparatively simple, and in the event of a leakage, the valuable meat contained in the container is not contaminated by the fluid, since the spilled matter runs within the hollow profile where it is possible to detect any spillage.

Abstract: A dispenser (1) for filling containers with confectionery such as ice cream includes a plurality of filler nozzles (2) with inlet openings (27, 28) and nozzle tips (3, 7), in each filler nozzle including a filler piston (9) displaceable in a filler housing (10). The filler housing and the filler piston are produced from a stainless steel with a treatment so that these surfaces can move together without tearing and at the same time are produced with such tolerances that the gap formed between the piston and the housing is impermeable to the confectionery but not impermeable to liquid. A hose/pipe arrangement (40) for detergent is connectable with the inlet openings (27, 28) and the nozzle tips (37) for flushing and cleaning, the detergent passing through the gap between the piston (9) and the housing (10) to exit through a hollow space (50) and be flushed by the detergent introduced from at least one nozzle tip (37). Owing to this, complete flushing/cleaning of the nozzle arrangement (1) is obtained.

Abstract: An apparatus for coating food products with sauce while simultaneously deep freezing them comprises a rotatable drum (10) in a horizontal position, on the inner wall surface of which a driving plate is disposed and which has an opening (16) at an end face.

Abstract: An apparatus for chilling hot-bagged food includes a refrigeration device providing chilled air and an enclosure for containing the chilled air. A fan blows the chilled air in a stream within the enclosure and an open-work support movably holds a bag of hot food within the enclosure and in the path of the stream of chilled air. Thus, movement of the bag of hot food both agitates food within the bag and exposes surfaces of the bag to the stream of chilled air to rapidly cool the hot-bagged food. A method of processing food includes packaging and sealing a quantity of cooked hot food into a plastic bag then placing the plastic bag and hot food in an open-work basket movably mounted on a support.

Abstract: An aerated mixture of unflavored ice cream, yogurt or other food base mix is applied to one end of the interior of an elongated freezing chamber and is advanced along the chamber by a rotating screw or auger. As the mix is advanced within the chamber, it is cooled and worked to form a semi-solid product. Prior to discharge from the remote end of the chamber, flavor is injected and mixed into the product. The free volume in the system from chamber inlet to the discharge point is carefully limited to a minimum amount so that most of the product is cleared from the system during each individual serving. The result is the availability of individual servings of a fresh, high-quality frozen food product.

Abstract: A bean sprouts processing apparatus includes a feeding section, a treating section and a separating section arranged in sequence substantially in a horizontal manner. The feeding section includes a receptacle for receiving un-processed bean spouts therein and a conveyor for conveying the bean sprouts to the treating section. The treating section has a sprout tray movably supported on a base with a shaking device arranged between the sprout tray and the base to shake the sprout tray relative to the base so as to separate husks from the sprouts and to break roots of the sprouts and also move the sprouts and the separated husks and broken roots toward the separating section. A cooling device is optionally mounted on the base of the treating section to lower the temperature of the sprouts down to about 3.degree.-5.degree. C. The separating section has a sprout support plate movably supported on a base to receive the sprouts from the treating section.

Abstract: A dispenser for dispensing a predetermined quantity of food articles, such as frozen french fries, frozen chicken pieces, cheese sticks, and the like, having a support structure supporting a hopper, the hopper having a storage area positioned over an exit opening and a dispenser drum between the storage area and the exit opening. The dispenser drum is rotatably mounted in the hopper between two end walls on the hopper. The dispenser drum has an axis of rotation, a sealing lip at a first radius perpendicular to the axis of rotation and a catching lip at a second radius perpendicular to the axis of rotation. The second radius is longer than the first radius creating a non-cylindrical shaped dispenser drum. A diverter is pivotally mounted in the hopper. The diverter is positioned to be bumped by the dispenser drum to jostle food articles in the storage area. A driver portion is mounted on the support structure to engage and rotate the dispenser drum about the axis of rotation.

Abstract: A process and an apparatus for continuously and efficiently producing high protein foodstuff such as cheese curd, by continuously sprinkling and pouring a protein solution such as cow's milk or soybean milk from above onto the water surface of a warm water bath through a nozzle having multiple holes. A constant amount of warm water kept at a fixed temperature is supplied to the water bath. This process converts the protein solution into curd useful in producing various types of cheese.

Abstract: A portable game animal storage unit, particularly adapted for use in storing, transporting and preserving game animals, is defined by an enclosure sized to house a harvested game animal. For instance, for deer hunting, the enclosure is designed to be approximately eight (8) feet tall, three (3) feet wide and two (2) feet deep. At least one of the panels is provided with a reclosable opening for accessing an internal cavity of the enclosure in order to place the harvested animal within the enclosure and to remove the animal therefrom. Various handles are provided externally of the enclosure for use in carrying the storage unit between desired locations. In accordance with one embodiment of the invention, the storage unit is defined by a pliable bag which can be refrigerated in order to maintain the meat of the animal within a desired temperature range for aging and preservation purposes. A fine screen mesh is used to form part of the bag when enhanced ventilation is desired.

Abstract: A blancher having multiple cooling zones formed by a tank having multiple compartments for receiving a heating liquid in one compartment and a coolant in at least two other compartments. In a preferred embodiment, the tank has a sidewall with an end wall at its inlet end, an end wall at its discharge end, and a pair of dividing baffles which separate the tank into compartments. Received within the tank is a food transport mechanism that preferably is a helical auger having a portion in each compartment to urge food product toward the discharge end. Preferably, a liquid hot enough to cook or blanch food product is received in the inlet end compartment and a liquid cold enough to cool the food product is received in the discharge end compartment. To precool the food product after it has been heated, a precooling liquid preferably is received in a compartment between the inlet end and outlet end compartments. Preferably, water at a temperature of between 55.degree. Fahrenheit and 75.degree.

Abstract: A modular loose egg cooling, storage, and transport system for use in the egg industry to safely transport eggs and to facilitate rapid cooling of eggs to be stored. The modular egg system includes first and second vertical members adapted to mate with each other in a criss-cross configuration and to mate in a sandwich structure with deck boards. The assembled modular egg system comprises four of these criss-cross support structures sandwiched between five deck boards to form a shift-resistant unit with the lowermost deck board fastened to any plastic foot assembly to serve as a pallet. The deck board includes a plurality of depressions designed to accept the footprint of any commercial egg tray and thereby lock stacks of these egg trays in place within the modular egg system. All components of the system define apertures therethrough to encourage airflow over and around the stacks of egg-containing trays placed on the deck boards.

Abstract: The method of the invention comprises compression-forming prerefrigerated meat pieces into loaves, wherein the temperature of the loaves is brought, through successive stabilization operations, to a predetermined value. In this method, the meat pieces are individually subjected to a drying stage in a cold air stream (drying station) before undergoing an intense cooling stage (cooling station) followed by a stabilization stage. The invention is useful for instance for making flaky meat loaves.

Abstract: A blancher or cooler has a drum made up of a plurality of stainless steel perforated panels. The drum is rotatably mounted within a water tank, and has an auger for progressing food products from an inlet to an outlet. The panels are bolted between C-channels which are welded to end plates to define the drum, and steel angle brackets clamp the panels in place. The angle brackets have slots with enlarged openings at one end. For periodic cleaning the nuts which clamp the brackets to the C-channels are loosened part way, the brackets are removed by passing the bolt heads through the enlarged openings, and the unclamped panels are allowed to hang freely on the C-channels. In this condition all regions of the panels are accessible to cleaning spray as the drum is rotated. The brackets are rapidly replaced and the nuts fully tightened to return the apparatus to service.

Abstract: A 55 gallon drum is provided with a static mixer that enables internal mixing of product during barrel rotation. Before fastening of at least one of the respective lids, a circular elastic ring insert is place within the barrel. This circular plastic ring insert has a diameter exceeding that of the barrel, has two external protuberances for keying to the cylindrical inside of the barrel at internal ribs, and is cut across the ring so as to interrupt the otherwise endless dimension of the ring. Upon insertion to the barrel, the ring is opened at the cut and disposed in an auger like helix along the inside cylindrical wall of the drum. The two protuberances are keyed to the drum interior of the internal ribs to effectively fasten by friction its helical auger like path on the cylindrical inside wall of the drum. Thereafter, the drum is closed and filled with product. Upon drum rotation, relative motion between the contained product and helical auger like static mixer occurs.

Abstract: In a multi-station machine (10) each station (23,24,25,26) is configured to receive through a gate (90) of a drum encircling holder (50) a sealed 55 gallon drum (200) full of hot cooked food which is supported about its periphery at its midpoint (203) between its two central ribs (201,204) on a plurality of vertical padded (58) stanchions (55,71,84,91) affixed to the drum encircling holder. The holder is rotatably supported (52,81) at its sides in a support frame (40). A variety of pulley drives (110,130,150,160) connect to a central drive (100,105) to rotate each holder (and drum) independently of all others, or in linked fashion, as desired. Cold water (306,307) is sprayed (300) on each rotating drum from individual overhead sprayers (302,303,304) for each station.

Abstract: A massaging machine has a tank inclined to the horizontal and pressure-tight chute at the upper end for loading pieces of meat into the vessel and a chute at the lower end for discharging the massaged meat. The tank is supported by load cells on respective legs of a support and the paddles are designed, upon rotation, to urge the pieces of meat away from the discharge chute until the direction of the paddle shaft is reversed to allow discharge of the meat.

Abstract: The machine provides fresh fruit juice by storing and squeezing pieces of fresh fruit. The machine is built with a compartmented cabinet frame that allows for a module construction, each module being removable to allow for easy maintenance and assembly. The various modules that are used to assemble the machine are a storage module for storing the fresh fruit pieces, a feed module which transfers the fresh fruit pieces from the storage module to a squeezing module. After squeezing the juice from the fresh fruit pieces in the squeezing module, the residue falls by gravity into a crushing module which crushes the residue and removes the crushed residue from the machine. The machine also has a refrigerating module to keep the fresh fruit cool and a programable control module to control the modules and the overall operation of the machine. The squeezing module has a rotary portioner which transfers the fresh fruit pieces from the feeding module to a cutting unit.

Abstract: An encapsulated flavoring and coloring agent is made by spray chilling.

Abstract: The invention relates to a circulative catering bar equipped with warming system and cold air circulation system which comprises a warming system in which a heater (26) is incorporated in a plate mounted on the crescent chain, a cold air circulation system having cold air paths formed beneath the refrigerating conveyor and circulating cold air onto the refrigerating conveyor, and a setting board (56), disposed above said warming system, and it is possible to cyclically convey ordinary goods, warmed goods and refrigerated goods at the same time by cyclically conveying ordinary goods and warmed goods on a crescent chain of the warming system and cyclically conveying refrigerated goods on the refrigerating conveyor.

Abstract: An automatic device for producing a cooled semi-liquid food product includes a pump, a suction conduit connected to the pump and provided with a connection piece which is connected during operation to a reservoir, a pressure conduit connected to the pump which defines a draught end, and a cooling element. The cooling element includes a cooled part which is located in the pressure conduit. The device further incorporates a cleaning device having a cleaning conduit which is provided with a connection piece that fits on a closeable opening of the pressure conduit and with a connection piece removably attached to the connection piece of the suction conduit, a closeable drain conduit connected to the cleaning conduit, a closeable supply conduit for liquid under pressure for cleaning or rinsing that is connected to the cleaning conduit, an arrangement for blocking the drain conduit and an assembly for blocking the liquid supply conduit.

Abstract: The feed hopper base plate, at least, of the hamburger maker (otherwise known as a hamburger machine), is cooled by suitable means so as to prevent or limit the dripping of liquids contained in the minced meat. This has positive effects as regards the processing of the minced meat, and its preservation even during processing. By keeping the cooling means running, intermittent use of the hamburger maker is possible, without necessitating cleaning of the latter each time it stops.

Abstract: A water tank is divided into a first heated compartment and a second heated compartment by an insulated baffle. A perforated cylinder is mounted within the tank and has a first segment which extends within the first heated tank compartment and a second segment which extends within the second heated tank compartment. Portions of a helical auger extend within each cylinder segment. Heated water at a first temperature is supplied to the first heated compartment by a first heated water manifold, and heated water at a second, higher temperature is supplied to the second heated compartment by a second heated water manifold. Mixing of the two temperatures of water is prevented by the insulating baffle. Food product is caused to traverse the length of the first heated compartment by the auger, and is transferred over the baffle into the second heated compartment by a lifting flight which elevates food product from the water into a chute which discharges into the second heated compartment.

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

Abstract: A plant for processing vegetal stock includes a container mounted on a twheel trailer, and provided with bubblers for live steam which are arranged under a net for accommodation of the vegetal stock, and a detachable cover communicating through a steam pipe with a cooler which communicates with a separator through a distillate admission pipe provided with a splitter for preventing plug-shaped formation of oil therein. The bubblers for live steam are arranged in two planes perpendicular to the axis of the container and mounted in the cover is an additional bubbler.

Abstract: A water tank is divided into a heated compartment and a cooled compartment by an insulated baffle. A perforated cylinder is mounted within the tank and has a first segment which extends within the heated tank compartment and a second segment which extends within the cooled tank compartment. Portions of a helical auger extend within each cylinder segment. Heated water is supplied to the heated compartment by a heated water manifold, and cooled water is supplied to the cooled compartment by a cooled water manifold. Mixing of the heated and cooled water is prevented by the insulating baffle. Food product is caused to traverse the length of the heated compartment by the auger, and is transferred over the baffle into the cooled compartment by a lifting flight which elevates food product from the water into a chute which discharges into the cooled compartment. A single, self-contained apparatus thus blanches and cools food product in a continuous process.

Abstract: Disclosed is a novel method of treating nuts with a compressed carbon dioxide gas so as to make them oxidation-resistant. For carrying out the method, a device is used, which can contain a compressed carbon dioxide gas and which is equipped with (i) (a) door(s) or (a) gate(s) to put nuts into and take them out of itself, (ii) (a) heater(s) to heat nuts in itself, (iii) (a) chiller(s) to chill nuts in itself, and (iv) (a) valve(s) to introduce a carbon dioxide gas into itself and release the gas out of itself. Nuts as treated by the novel method with the illustrated device are to be satisfactorily oxidation-resistant when they are stored.

Abstract: An apparatus for uniformly cooking foods which rapidly cools the cooked foods to reduce spoilage. Food packages are placed on trays and the trays are inserted in a transportable rack. The rack is loaded into a cooking tank. A pump continuously circulates hot water through a conduit from a heat exchanger to the tank to cook the food and returns the water back to the heat exchanger. A control mechanism determines and controls the temperature of the water and monitors the temperature of the food to control the length of time the heated water is applied. After the food has been properly cooked and pasteurized, cold water is rapidly supplied to the tank to quickly cool the cooked products. The continuous circulation of water during the heating mode provides uniform cooking with precise temperature control and the circulation during the cooling mode provides for rapid cooling so as to reduce spoilage.

Abstract: Apparatus for making frozen foods including a mastication chamber, a frozen food material feeder leading into the mastication chamber, a masticator disposed in the chamber and an aeration chamber for introducing air into masticated frozen food fed into the aeration chamber. The whipped frozen food is then disposed into either a storage bin or remote location.

Abstract: A food processing plant comprises a cooking kettle, a holding tank and a depositor. The holding tank is provided with wheels to permit the tank to be moved from a first position in the proximity of the cooking kettle to a second position in the proximity of the depositor. Means is provided for applying a vacuum to the tank in the first position to draw food product from the kettle through a first pipeline. Means is provided for applying pressurized air to the holding tank in the second position to expel the food product from the tank to the depositor. A cooling station is provided in the form of a booth into which the tank is movable after leaving the first position and before entering the second position. The booth includes frame means which supports a cooling unit movable from a raised position into a lowered position within the tank. The cooling unit includes rotary vanes with scrapers for contact with the wall of the tank. The cooling unit mounted on a cover adapted to rest on the rim of the tank.

Abstract: An apparatus for treating food under isostatic high pressure applied by a liquid pressure medium which comprises a high-pressure vessel forming therein a treating chamber in which food is placed, a pressure medium tank adjacent to said high-pressure vessel, pipes to deliver a pressure medium from said pressure medium tank to said treating chamber, and a cooling device to hold therein the high-pressure vessel and the pressure medium tank and to cool the high-pressure vessel and the pressure medium tank simultaneously.

Abstract: A food freezer for continuous freezing of food products utilizing a helical conveyor for transporting the food products through an enclosure having a first cooling zone in which the food products are cooled sufficiently to freeze the exterior surface, and a second cooling zone in which the interior of the food products are frozen. Refrigeration apparatus cools an atmosphere gas within the enclosure and baffle means directs the coldest gas through the food products in the first cooling zone and the gas from the first cooling zone is circulated to the second cooling zone where it passes across the food products in a direction opposite to the direction of travel through the second cooling zone.

Abstract: Apparatus for preparing Sushi rice, and discharging opening provided at one end thereof, which is openably closed by a lid having a ventilation opening formed in a central portion thereof, the rotatable container being rotatable about a lateral axis of rotation and having a laterally extending partition plate mounted therein, and an air-blowing fan disposed with a space from the ventilation opening so that the ventilation opening can function as an inlet opening and also as an outlet opening for air.

Abstract: An electrically actuated Libation Glatiation Device (Z) that may be removably secured to a food or liquid holding device (F), container, or the like, which will generate a draft in a desired direction that is of material assistance in cooling food or liquid held by the food or liquid holding device (F), container, or the like.

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: The invention relates to a portioning device for deep-frozen foodstuffs, more particularly fish. The portioning device is adapted to the portioning of parallelpipedic slabs (3). The slabs (3) are fed lying flat in the transverse position via a conveying path (6) to a drum (2) which is disposed above the conveying path (6) and whose generated surface (10) is equipped with heated separating webs (11, 12). The heated separating webs (11, 12) of the drum (2), which is driven in synchronism with the feed, subdivide the slab (3) in synchronism into individual portions (4,5). The shape of the portions (4,5) depends on the arrangement of the separating webs (11,12) on the drum generated surface (10). The subdivision of the slabs (3) into individual portions (4,5) is performed free from cutting losses, since the heated separating webs (11,12) soften up the deep-frozen foodstuffs at the cutting place.

Abstract: Apparatus is disclosed for cooling large sealed drums (typically fifty-five gallon drums) of cooked food products. The size of such large drums makes them difficult to handle, since they typically weigh in excess of five hundred pounds when full. The cooling apparatus comprises a main frame structure which has a support shaft rotatably attached to it and elevated above the base of the frame a distance sufficient to provide clearance for a vertically oriented drum to pass underneath it. The support shaft has a support frame on it with six, equally spaced, radially arranged, drum support platforms and clamp members attached to it. A drum is rolled onto one of these platforms from an adjacent fixed platform. Once it is in place, it is clamped onto the support frame, and the next support platform is rotated into place. Once drums are located in all six of the positions, the device is continuously rotated in a cooling water spray to rapidly cool the contents of the drums.

Abstract: A bread cooling machine comprising at least one carousel mounted for rotation about a central axis and having a number of stations about the periphery of the carousel. The stations are each arranged to support one or more loaves and cooling operations are carried out on the loaves during rotation of the carousel. The means for carrying out these cooling operations comprises hollow needles arranged to penetrate the interior of the loaves and to supply air under pressure thereto to cause a flow of cooling air from the interior of the loaves to the ambient atmospheric pressure exterior. There are conveyor means for delivering loaves to be cooled from an oven for example to the carousel stations and for receiving loaves after the cooling operations from the carousel for further processing stages such as slicing and wrapping of the loaves.

Abstract: An improved vacuum tumble mixer (10) is provided, the mixer having a horizontal drum (11) with a cylindrical mid-section (12), frusto-conical or dished entry and discharge ends (13, 14), and entry and discharge openings (16, 17) axially into the ends, the drum (11) being rotatable in one direction to tumble products therein and rotatable in the other direction to discharge the contents from the dischage opening. A plurality of primary vanes (26) are secured helically to the interior of the mid-section (12) of the drum, the primary vanes having radial tumbling surfaces (27) to tumble the product and to move the product gently towards the entry end of the drum, the vanes (26) having opposed channel-shaped discharge surfaces (28) which progressively increase in height to convey the products in the drum to discharge chutes (31) that extend helically along the discharge end (14) of the drum to the discharge opening (17). A chilling system (50) can be provided with one or more CO.sub.

Abstract: A method and apparatus are disclosed for processing produce and particularly fresh vegetables for salads. The vegetables are stored in an area near the beginning of the process line, and the storage area is partitioned by vinyl strips to create a temperature gradient for different vegetables. The vegetables are first cleaned on mesh conveyors under high pressure nozzles that spray chlorinated water at the desired storage temperature of the vegetables. A trimming table includes a lower conveyor for moving the vegetables for hand processing. An upper, cleated conveyor carries the vegetables to a slicer. Another cleated conveyor lifts the sliced vegetables vertically into a hopper where they are mixed with cooling water that then flows through a significant horizontal length of pipe. The vegetables move to shaker tables that provide the bulk of the dewatering and then vibrate the vegetables into a single layer for air drying.

Abstract: An apparatus for manufacturing a fibrous fish or shellfish neriseihin product comprised mainly of a bundle of fibrous filaments, each of which includes protein or the like being linearly aligned and a thin surface layer covering over the bundle of the filaments. The apparatus includes a twin screw extruder including two screws rotated in the same direction for kneading, pressurizing and thermally fusing a fish and shellfish material as it is forcibly fed by the screws and for extruding the thermally fused material from an outlet of the extruder.

Abstract: The food cooking utensil comprises a vessel (2) which is intended to contain the foods to be cooked in a liquid and is provided with a lid (31), at least one opening (23) for the admission of air into a space, at least one outlet opening (24) for the air introduced into the space, and means (25) for producing a current of air between said inlet opening or openings and said outlet opening or openings.The utensil according to the invention is characterized in that at least a part of said space (22) is bounded by two walls (32, 33) of the lid (31) which are spaced apart so that the air circulating in said space (22) through the action of said means (25) absorbs heat and lowers the temperature of the lid (31).

Abstract: An apparatus for preparing foods for predeterminable period of time. One embodiment of the apparatus is for cooking; another is for refrigeration. The apparatus includes either a cooking container or a refrigeration container, a conveyor for carrying food products to and from this container, and a robot assembly for removing food products from the conveyor, inserting them into the container, extracting them from the container after the predetermined cooking or refrigeration period, and returning them to the conveyor. The robot assembly is programmable to extract and return these food products after cooking or refrigeration for a predeterminable period of time.

Abstract: In an apparatus for the cooling of softly packaged food-stuffs, such as pouches with foods, said pouches are immersed inside a tank (52) into a cooling liquid with a density that is lower than that of the pouches. A floor is arranged inside the tank above the tank bottom so as to support the pouches, which floor comprises a grid (14). At least one jet (15) is arranged between the tank floor and the grid, said jet being adapted to eject liquid in a generally upward direction, and said jet during the ejection being moved so as to vary the flow pattern inside the tank. The motion of the jet provides an exceptionally good cooling effect, which is believed to be attributable to a combination of advantageous circumstances, viz. that no pouch is constantly stationary and that the pouches do not cover the surfaces of other pouches.The motion of the jets can be provided by a mechanically relatively simple arrangement, in which the jets are mounted on arms (16), which arms are rotated around a vertical axis (17).

Abstract: This invention concerns a process for applying a liquid release agent, especially an alginate, to the outside of a thin wide strand of cheese (30) on a revolving cooling roll (2) characterized in that the release agent is pressed onto the outside of the cheese strand (30) in the form of a film (34) which is fed at the rate of travel of the cheese strand (30).

Abstract: To avoid loss of volatile oils or cause change of color or excessive loss of moisture in raw vegetable product such as herbs or spices, the product is sterilized for human consumption by placing the product in a jacketed container where the temperature of the interior of walls of the container is elevated to approximately the sterilizing temperature, the product is then charged to the interior of the container and sterilizing, culinary steam is injected for up to five minutes; thereafter, the product is cooled and then the container pressurized to eject the cooled product for subsequent handling such as packaging; the apparatus includes two connected vessels, the first vessel being utilized to sterilize the product and the second vessel being utilized to cool and dry the product; transfer between the two vessels of the container system is effected by maintaining a pressure differential therebetween.

Abstract: Apparatus for washing and cooling subdivided produce include a mechanism for washing the subdivided produce with a solvent and for removing a substantial quantity of deteriorating-causing agents from the surface of the produce, a mechanism for conveying the subdivided produce along a linear path and for directing a flow of humidified cool air under pressure through the conveying means and the layer of the produce and at a temperature low enough to cool the washed produce as the subdivided produce is conveyed along the linear path.

Abstract: A system for thermally processing a strand of link food products includes structure defining an elongated treatment zone, and hook type conveyor structure for supporting a strand of encased food product links to be thermally treated in a series of depending loops. Each depending loop containing a plurality of links, for movement along a transport path through the treatment zone. The treatment zone is defined by parallel spaced pressure plenum structures, each pressure plenum structure having a vertical side wall and the hook type conveyor structure being disposed between the side walls. Each side wall has an array of generally horizontally extending nozzle tubes that are in communication with its corresponding pressure plenum structure.

Abstract: Raw coffee beans or nuts are put in a revolving drum divided into at least four independant modular sectors each of which carries a given quantity of the product through a succession of similarly independent work stations to be heated, roasted, cooled and discharged ultimately through an outlet. The air used to cool the product is recycled from the roasting station, being drawn from the drum into a separator, freed of any skins or husks that may be entrained from the roast, then directed into a cooling system that lowers its temperature to sub-ambient level before returning it to the drum; the option exists of enriching the recycled air with additional aromas before it finally enters the cooling station.

Abstract: Method and apparatus for the continuous preservation of lumpy product in which the lumpy product is blanched, pasteurized or sterilized and then packaged hot or cooled, under aseptic conditions. In order to treat the lumpy product, e.g. chucks of fruit, in the gentlest possible manner, the heat treated product is continuously passed, without using pressure, to a drum (4) having a conveyor (2) therein through which a pasteurized liquid (10) is continuously circulated, the liquid (10) also being fed to the drum separate from the product under aseptic conditions, and having its level inside the drum maintained at a constant pre-selected value with excess liquid (10) being drawn off and re-sterilized for return to the drum (4), and the lumpy product inside the drum being continuously separated from the liquid by movement of the product through the drum by the conveyor (2), which is preferably in the form of a sieve insert with internal spiral rotatable within the drum (4) which is inclined.