Abstract: A steam generating system for an appliance includes a first tank positioned at a first vertical position and having an upper water outlet and a lower water outlet. A second tank is positioned at a second vertical position that is lower than the first vertical position of the first tank. A first and second interconnecting members respectively connect the upper and lower water outlets of the first tank to the second tank. Together, the first and second interconnecting members fluidically connect the first and second tanks. A valve assembly is positioned along the second interconnecting member to selectively provide access to the second tank from the first tank. Inlet and outlet pumps are respectively coupled to the first and second tanks to supply and discharge water from the steam generating system. The appliance further includes a retractable hose for connecting the steam generating system to a water source.

Abstract: A household appliance has a main body, a chamber with an opening, and a drawer door closing the chamber. A support mechanism is connected between the drawer door and the main body. A cable extends between the main body and the drawer door and a guidance mechanism guides the cable and moves with the drawer door. The guidance mechanism includes a bendable member that moves along a moving path including a bent portion. A limiting mechanism limits the bendable member to move within the moving path and a preset error range. A structure of a component surrounding the guidance mechanism in the household appliance is improved, so that a moving track of the guidance mechanism can be guided and limited when the guidance mechanism moves as the drawer door moves. This helps the guidance mechanism and the cable move through an expected track.

Abstract: A ripening schedule for produce is created and the ripening schedule when implemented at a ripening chamber is effective to control the environmental conditions and the time spent in the ripening chamber by the produce in order to conform ripening conditions of the produce to the target shipping date. The ripening schedule is applied to control ripening conditions in the ripening chamber.

Abstract: A refrigerator having a slide rail cabling mechanism comprises a compartment provided with a front-facing opening and a drawer-type door. The compartment has a bottom wall, a rear wall, and two sidewalls. An electrical component is provided on the drawer-type door. The slide rail cabling mechanism comprises a cable for powering the electrical component, a first cabling box, and a second cabling box. A first receiving portion and a second receiving portion located below a drawer box are formed in the first cabling box. The cable has a fixed section fixed in the first receiving portion and a movable section extending from the fixed section to the second cabling box. The second receiving portion is used to receive part of the movable section. The second cabling box is formed with a fixed receiving section extending in the front-rear direction.

Abstract: A smoker for imparting flavor to food comprising at least one smoking chamber, a lower chamber disposed below and in open communication with the bottom of smoking chamber, more than one flat, externally rotatable fire shield disposed below the cooking rack within the lower chamber, at least one firebox removably disposed within the lower chamber below the fire shields, the firebox having an outer door covering the firebox opening when the firebox is deployed inside the lower chamber, a handle, sidewalls and at least one bottom grate defining a support for a combustible material, slider means for supporting the firebox, an air intake below the firebox within the lower chamber, and an ember plate disposed outside of the lower chamber, whereby a combustible material is ignited in the firebox while disposed outside of the lower chamber, then pushed into the lower chamber to smoke the food.

Abstract: The present disclosure provides a cloth comprising: a gas sheet having multiple individual gas cells formed therein, each cell having substantially a sphere shape, the gas sheet being made of an elastic material to having a good stretchability, each gas cell having a gas filled therein, species of the gas corresponding to an application of the cloth, the gas cells being continuously connected in a matrix form; and an inshell and an outshell attached to inner and outer sides of the gas sheet respectively.

Abstract: A thermodynamic system for a container containing food products of the liquid and/or semi-liquid type includes a circuit including a compressor, a condenser, an expansion element, an evaporator and heat exchanger fluid. An exchanger includes a delivery duct and a return duct, the delivery duct connected on a first side to a condenser outlet to receive the fluid, and connected on the other side to the expansion element to release the fluid to the expansion element. The return duct is connected, on a first side, to a condenser inlet. A recirculation duct is connected to the second side of the delivery duct to receive the fluid, and to a second side of the return duct, opposite the first side, to release the fluid to the return duct. A further expansion element is positioned in the recirculation duct to allow the fluid circulating in the recirculation duct to expand.

Abstract: A cooking apparatus includes a main body; a cooking chamber defined in the main body; a removable divider designed to be placed in the cooking chamber to partition the cooking chamber; a drawer, which has a storage space therein, to be slidably extracted and retracted; a drawer receiving space defined beneath the cooking chamber to receive the drawer; a divider storage space arranged between the cooking chamber and the drawer receiving space to store the divider removed from the cooking chamber; and an insulation member provided between the cooking chamber and the divider storage space. The divider storage space is accessible while the drawer is open.

Abstract: A cooking appliance and a method for controlling the same are provided. The cooking appliance may include a body having a cooking chamber, a frame, a pair of fixed guides mounted to inner side surfaces of an upper portion of the cooking chamber, respectively, the pair of fixed guides to slidably support the frame, and a tray to be supported by the frame, the tray to provide a food to be dried the tray is in the cooking chamber.

Abstract: A pellet bin insert system for a wood smoker grill includes a container with an open top, first and second parallel opposing sidewalls, a back wall, a front wall, a bottom surface and an inclined panel affixed around its perimeter to the side walls, the front wall and the bottom surface. The container includes a feeder opening in the bottom surface. A slide bar is slideably coupled to a portion of the inclined panel adjoining the bottom surface and has a bottom end slideably coupled to cover the feeder opening in a first position and to open the feeder opening when moved to a second position. The container is adapted to be inserted into a pellet hopper with the feeder hole aligned to drop pellets into a feeder mechanism when the feeder opening is uncovered.

Abstract: A structural coupler for joining two storage racks of a mobile rack system. The coupler includes three separate components that are movable relative to each other to allow for relative movement between adjacent storage racks while providing the structural stability to prevent tipping of the storage racks. The coupler includes a coupling bracket that includes a pair of tabs that extend through open slots formed in a movement bracket and through receiving slots formed in a receiving bracket. A removable connector prevents separation of the coupler in the assembled condition while the size of the coupling tabs relative to the open slots allows the three components to move relative to each other. A series of individual couplers can be used along the height of the uprights that form part of each of the individual storage racks.

Abstract: A thermal process used to modify the moisture content and appearance of food, primarily meat, poultry and fowl, so that the resulting product will meet the USDA label requirement as “Jerky”. The process takes place in one or more enclosed insulated chambers which have temperature and relative humidity controls and reversing horizontal air flow. The process preconditions the product and also controls the application of superheated steam to the product, thereby controlling the reduction of free and bound moisture (water activity) exiting from the product. In addition, enhanced heated vapors can be added to be absorbed into the product's surface pours, thereby changing the appearance and flavor of the product and improving the end products' yields. The completed process also has the advantages of meeting lethality treatment requirements while also reducing the thermal processing time and energy associated with existing Jerky manufacturing methods.

Abstract: A method and system for wrapping meat in containers is provided. The method and system provide a modified atmosphere, other than that which exists as standard air, to a container such that a final sealed product contains an internal volume or atmosphere of modified gas. In-line processing features dispense the desired modified gas such that minimal interruption is provided in an automated or partially automated packing operation.

Abstract: The present invention provides a device and method for simulating cooking stuffing in a bird, such as a turkey. Stuffing prepared with the device and method of the invention has both the appearance and taste of cooked-in-the-bird stuffing. In addition, the device and method of the invention allows the user to prepare simulated cooked-in-the-bird stuffing at any time, in any quantity and in less time compared to the several hours usually needed to cook stuffing in a bird. The invention, therefore, provides all the benefits of cooked-in-the-bird stuffing without the safety concerns of bacterial contamination when cooked in a bird.

Abstract: A cooker is provided. The cooker includes a casing, a cavity part in the casing and including a cooking chamber to cook food, and an exhaust duct through which exhaust gas is discharged. The exhaust duct includes a first duct part having a lower end communicating with the cooking chamber, a second duct part extending from the other end of the first duct part, the second duct part making a predetermined angle with respect to the first duct part or having a predetermined curvature, and a flow passage extension protruded from a portion of the first duct part or the second duct part in an outward direction. At least a portion of the flow passage extension extends at an angle different from the predetermined angle between the first and second duct parts or the flow passage extension has a curvature different from the predetermined curvature of the second duct part.

Abstract: An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temperature for a baking period of time, the improvement having the convection atmosphere with a sufficiently moist atmosphere for the duration of the baking time to prevent the pastry from becoming dry.

Abstract: An appliance and method for increasing the flavor and shelf life of a blended food product by purging the air from the airspace surrounding the food product and replacing the air with another gas such as carbon dioxide that is compatible with food preparation and reduces the oxidation that the food product undergoes in the normal blending process.

Abstract: An object of the present invention is to provide a method for drying non-fried noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried noodles, a step of putting gelatinized noodle strings into a retainer, the retainer having one or more small holes in a bottom surface thereof so as to give a ratio of the total area of the small holes to the area of the bottom surface of the retainer of 30% or less, or having no small hole in the bottom surface, that is, the retainer having an aperture ratio of 0 to 30% and blowing a high-speed air flow, preferably having a wind speed of 50 m/s or higher, from above the retainer toward the noodle strings in the retainer.

Abstract: The present invention relates to a cooker. In the present invention, a carbon heater is used to cook foods in a cooking chamber and electric current applied to the carbon heater is controlled by a switching element, such that an effective wavelength range and an available temperature range of energy generated from the carbon heater is adjusted. Therefore, according to the present invention, it is possible more efficiently cook foods, using the carbon heater.

Abstract: A collapsible bread dough rising box is disclosed that can be assembled for warming bread dough during rising, and then collapsed into a folded middle section held between a top member and bottom for easy transport and storage. The box can be large enough to hold a large mixing bowl or several bread pans. A multi-position switch or thermostat can be used to maintain the internal temperature at a desired value between 80 and 120 degrees Fahrenheit. Ventilation channels can be cooperative with the thermostat. Lights can indicate power on, heater on, desired temperature reached and/or safety mechanism activated. Hinges can connect the top member and the middle member to the bottom, for easy assembly and folding. The box is affordable for home bakers. In preferred embodiments the middle is composed of molded plastic panels and living hinges that snap together, thereby further minimizing the cost.

Abstract: A method of and a system for surface pasteurizing or sterilizing low-moisture particulate foods, such as nuts, oats, and spices, is disclosed wherein the foods are pre-heated, pasteurized or sterilized in a gas, optionally dried, and cooled. The gas pasteurizing or sterilizing the foods contains water vapor and one or more further gasses, preferably air.

Abstract: Provided is a cooking appliance. Steam generated in a steam generation part is selectively supplied into a cooktop part or a steam cooking part. The steam supplied into the cooktop part is used for cleaning a top plate. Also, the steam supplied into the steam cooking part is used for cooking a food. Thus, the steam may be used in a lot of uses, e.g., for cooking the food and cleaning the top plate.

Abstract: Provided is a cooking appliance. The cooking appliance includes a cooktop part on which a grill module for grill cooking is detachably disposed, a collection device for sucking an exhaust gas generated in the grill module, an exhaust device forcibly sucking the exhaust gas collected into the collection device to exhaust the exhaust gas to the outside, and a guide device for guiding the exhaust gas collected into the collection device to the exhaust device. The cooking appliance enables different types of food to be simultaneously cooked according to different cooking methods, and thus cooking time for food may be reduced and various demands of users may be met.

Abstract: The method for pasteurisation and/or sterilisation of a food according to the invention comprises, in a first step, provision of a device (1) for the impingement of steam, particularly water vapour, on a food. The food is then impinged upon with steam for the pasteurisation and/or sterilisation of the food by means of the steam in order to achieve a reduction in the quantity of a microorganism present on and/or in the food, particularly a pathogenic microorganism. Before the food is impinged upon with steam, the temperature of the food is brought to a preheating temperature greater than or equal to the pasteurisation and/or sterilisation temperature.

Abstract: A crisper drawer for postponing postharvest produce deterioration having a drawer housing that substantially defines the size and shape of the crisper drawer and fits within a residential refrigerator. A chamber within the drawer housing is cooled by the refrigerator. An ozone generator provides gaseous ozone to the chamber, and an ethylene scrubber reduces levels of ethylene in the chamber. An ozone level control with the ozone generator controls ozone levels.

Abstract: The present invention is directed to a powder spray apparatus for preparing a food product having an edible pearlescent coating, comprising: a spray zone having a spray device positioned proximate to at least one food product located in the spray zone for application of an edible pearlescent powder to the food product; a chamber for holding the edible pearlescent powder that is in fluid communication with the spray device; and a vibrator and/or a continuous forced air supply that assists in fluidizing the edible pearlescent powder in the chamber for delivery to the spray device. A method of using this apparatus and an edible pearlescent powder composition adapted for use in this apparatus are also disclosed.

Abstract: An apparatus for marinating a food in a marinade, storing the food during marination, keeping the food warm after cooking, and supporting the food for cutting is provided, the apparatus including a vacuum-sealable marination chamber; a warming chamber; and a cutting board.

Abstract: A reusable perforated steel cylinder device with detachable lid that may be filled with pecan nutshells or other natural food-grade organic substances that become volatized through a pyrolitic action induced by heated air to create a flavoring smoke plume within a gas grill chamber that adsorbs onto target food items is disclosed. This design improves generation of flavoring smoke in a grill chamber due to its universal distribution of perforations, and cylindrical shape which allows the ease of smoke passage from any orientation, eases handling with standard barbecue utensils for adjustment and placement, allows rapid pyrolization initiation for improved performance and convenience at standard grill cooking temperatures, and has enhanced oxygen regulation properties through the design selection of the percentage of open surface area (at least 40%) of the assembly and allows rapid soak and drain of contents without loss.

Abstract: A method and apparatus for material handling of food products in a high pressure pasteurisation process including a pontoon pallet base (141), one or more elongated basket nests (161), and a pontoon pallet separator (180).

Abstract: A method and an apparatus for thermal treatment of olives or other oleaginous fruits are described. The method and apparatus are for crushing in controlled or modified atmosphere and for kneading in controlled or modified atmosphere, allowing to reduce the kneading times, improving the working capacity of the line, concomitantly preserving the quality of the product.

Abstract: An apparatus and method that maintains an optional heated environment in addition to a humid environment in an interior thereof such that one or more edible items may be stored therein with properties of the one or more edible items maintained in a desirable state.

Abstract: An process for cooking bacon includes the steps of continuously feeding bacon strips in three or more rows to an inlet of a spiral cooking oven, moving the bacon strips along a spiral path inside the spiral oven, applying a cooking fluid into the spiral oven and through the spiral path, and cooking the bacon strips in the spiral oven to a yield percentage having a mean bandwidth variation not greater than 4.5%. A conveyor belt having variable weaving includes belt openings that are initially larger through an inner side of the belt than through an outer side of the belt, when the belt is straight. When the belt collapses into the spiral configuration, the openings adjust so that the areal size of the openings is similar on both lateral sides of the belt, resulting in more even distribution of cooking fluid and more uniform cooking.

Abstract: A control system for a controlled atmosphere room (“CA room”) for storing perishable commodities, such as fruits and vegetables. The control system includes an enclosure that can be placed within the CA room to store a representative sample of the commodities in the CA room. The control system includes an atmosphere valve selectively operable to provide atmospheric communication between the enclosure and the CA room or to isolate the enclosure from the CA room. The control system includes a sampling control system for determining a dynamic control value based on the isolated representative sample. The dynamic control value may be determined by monitoring the respiratory quotient in the enclosure while it is isolated. Once determined, the control system can use the dynamic control value to adjust the atmosphere of the CA room, thereby using tests on a representative sample to control the atmosphere for the full volume of commodities in the CA room.

Abstract: The present invention provides a device and method for simulating cooking stuffing in a bird, such as a turkey. Stuffing prepared with the device and method of the invention has both the appearance and taste of cooked-in-the-bird stuffing. In addition, the device and method of the invention allows the user to prepare simulated cooked-in-the-bird stuffing at any time, in any quantity and in less time compared to the several hours usually needed to cook stuffing in a bird. The invention, therefore, provides all the benefits of cooked-in-the-bird stuffing without the safety concerns of bacterial contamination when cooked in a bird.

Abstract: Apparatus manufactures thin confectionery products with uniform shapes and has first and second drying apparatuses between shape cutting and baking apparatuses for adjusting water content of raw dough pieces. The first drying apparatus has upper and lower levels, the upper level having conveyor belts at plural stages for transporting the dough pieces under hot air atmosphere and the lower level having conveyor belt for cooling, and conveyor belt for maturing the cooled pieces. The second drying apparatus has atmosphere at lower temperature than the first drying apparatus and plural rotary drums each having an inlet and an outlet and being rotatably mounted in the second apparatus. A chute transports the raw dough pieces from uppermost to lowermost ones of the rotary drums.

Abstract: Disclosed herein is a membrane separation process and system for controlling the relative concentrations of carbon dioxide, oxygen, and nitrogen within a shipping or storage container containing respiring produce. The process uses a first membrane that is selective to carbon dioxide over oxygen and nitrogen, and a second membrane that is selective to oxygen over nitrogen.

Abstract: A household appliance includes a control panel that is movable between a rest position and an exposed position. A reservoir, which is adapted for holding a fluid, has a filling opening and is positioned behind the control panel in an interior of the household appliance when the reservoir is in an operating position. The control panel is configured to impede access to the reservoir and/or the filling opening when the control panel is in the rest position and the reservoir is in the operating position. The control panel is further configured to allow access to the reservoir and/or the filling opening when the control panel is moved to the exposed position.

Abstract: A barbeque smoker has an angled front with a heated exhaust that increases draft and air circulation, resulting in a more even heat and smoke distribution than conventional smokers. By heating an internal chimney directly over the smoker's fire, the temperature in the exhaust is higher than it is inside the cooking chamber, thus increasing draft/air circulation. The chimney intake is positioned below the cooking grates and runs on an upward angle through the cooking chamber. The chimney terminates outside the top of the smoker. This configuration forces the chamber to uniformly fill with heat and smoke before any heat or smoke can exit the cooking chamber. The increased draft aids efficient circulation of the heat and smoke, creating a very uniform cooking environment.

Abstract: An antimicrobial intervention for the production of ground meats by treating the exterior of the meat trimmings with an antimicrobial agent before grinding. An apparatus for applying an antibacterial agent to meat trimmings includes a closed or essentially closed chamber for limiting the escape of the antimicrobial agent to the environment during antimicrobial treatment of the trimmings, an entrance system for introducing trimmings into the closed chamber while preventing or significantly limiting the antimicrobial agent from escaping into the environment, an application system for applying an effective amount of the antimicrobial agent to exposed surfaces of the trimmings in the closed chamber; and an exit system for removing the treated trimmings from the closed container while preventing or significantly limiting the escape of antimicrobial agent into the environment.

Abstract: Disclosed is a cooking appliance provided with: a water tank (30) disposed inside a main case (10); a steam-generation device (40) that generates steam by heating water supplied from the water tank (30); a heating chamber (20) to which steam from the steam-generation device (40) is supplied; an exhaust duct (72), provided inside the main case (10), for expelling exhaust from inside the heating chamber (20) to outside the main case (10); an exhaust temperature sensor (74) that measures the temperature of the exhaust air inside the exhaust duct (72); and a steam-generation decision unit that, upon cooking in which steam is supplied from the steam-generation unit (40) into the heating chamber (20), uses information on a physical quantity (the exhaust temperature measured by the exhaust temperature sensor (74)), which indirectly indicates whether there is water in the steam-generation device (40), to decide whether or not to halt steam generation, including the case in which the water tank (30) is out of water.

Abstract: The present invention provides methods and systems for accelerating the ripening of bananas to a color stage of 3.0 to 3.5. Also provided herein are bananas ripened according to the methods of the present invention.

Abstract: A combination food smoker and grill system that is an effective ellipsoid shaped food smoker designed to prevent direct contact of the meat to be grilled with an open flame thereby preventing the creation of carcinogenic, carbonized meat. More specifically, the combination food smoker and grill system is a pedestal smoker and grill assembly having an upper portion grill chamber with a hinged dome cover having at least one lift handle, an adjustable heat discharge vent, a lower portion grill chamber with a first comestible grill-screen, a second comestible grill-screen, a plurality of first comestible grill-screen supports, a plurality of second comestible grill-screen supports, a smoker screen assembly, a heat portal, and a heat column assembly having a base.

Abstract: Disclosed herein is a preservation system for storage and logistic transport of nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

Abstract: A spiral oven and a method of cooking a food product in a spiral oven using a cooking medium wherein (a) the food product is conveyed within the oven cooking chamber by a spiral conveyor having a plurality of spiral flights and (b) the cooking medium is discharged either upwardly and/or downwardly within, or laterally into, one or more vertical gaps between adjacent pairs of spiral flights using one or more delivery duct structures which extend inside the interior of the cooking chamber.

Abstract: Tray (10, 10?) for a chafing dish (100) of the type comprising a base (11, 11?) for coupling to a heat source (101, 102, 103), side containment walls (12, 12?) and an upper opening (13, 13?) for directly receiving dishes or a further dish tray (104), characterised in that said tray (10, 10?) comprises at least two independent areas (16, 16?, 17) for containing water (15) which can be selectively filled so as to selectively allow a high humidity warming, should both said at least two areas (16, 16?, 17) be filled with water (15), a controlled humidity warming, should at least one of said at least two areas (16, 16?, 17) be not provided with water (15), and a dry warming, should both said at least two areas (16, 16?, 17) be not provided with water (15).

Abstract: Embodiments of the present invention provide steam oven drain valve systems and methods for draining steam ovens and associated water lines on aircraft and other passenger transport vehicles.

Abstract: Tunnel is provided for conditioning of food products, especially for sterilization of food in containers or vessels of the heat-sealed type, in which the conditioning unit has: 1) an active temperature and pressure control system provided in at least one magnetron supported heating stage, which provides for balancing of the pressure within the heat-sealed vessels or containers; 2) a conveyor which conveys the heat-sealed vessels or containers through the stages along the conditioning unit which contains mechanisms that move the conveyor outside of the conditioning tunnel, and 3) doors operating like check valves that separate the conditioning stages, but still provide for continuous linear feed of products through conditioning tunnel. Movement of the magnetron electromagnetic field and/or conveyor is controlled by software which utilizes the temperature and/or density measurements in a closed loop process to ensure uniform heating of the products.

Abstract: The invention provides a produce decontamination apparatus comprising a chamber 10 for accepting produce to be decontaminated and/or sterilized, and means for producing a free radical saturated atmosphere within the chamber 10 so that, in use, the free radical saturated atmosphere decontaminates and/or sterilizes the produce. Preferably, the means for producing a free radical saturated atmosphere comprises one or more first atomizing sprayheads 30a, a supply 32 of ozonized liquid which is supplied to the first sprayheads 30a, and means for breaking down the ozone forming part of the ozonized liquid once discharged from the first sprayheads 30a. Preferably, the means for breaking down the ozone is in the form of one or more UV light emitting devices 48,50. Produce decontaminated using the apparatus is also provided.

Abstract: A food product steamer and method of producing a steamed food product are provided. The food product steamer includes rotatable platforms that can be covered and uncovered by one or more rotatable, concave hoods. In a first position for the platform(s), the plafform(s) supports a food product over a steam-emitting opening above a steam generator. In a first position for the hood, the hood covers the food product such that steam from the steam generator is trapped within the hood to steam the food product. In a second, open position, the hood is rotated where it can receive the food product when the food product slides or falls off the platform as the platform is rotated from its first position to a second, elevated position. At least one embodiment enables food products to be removed from either side of the steam generating base by using a double-acting hinge.

Abstract: The food dehydrator device is made of a top member, a bottom member, and a plurality of trays disposed there between. Each one of the trays comprise a support, upper and lower skirts disposed about a periphery of the support, and first and second opposing sides. The upper and lower skirts of adjacent support trays cooperate to form an enclosed side wall. First and second sets of posts are disposed along each one of the first and second opposing sides and in first and second arrangements, respectively. Adjacent trays may be actuated between first and second configurations by rotation of adjacent trays 90 degrees relative to one other. In the first configuration the first and second pairs of opposing sides of adjacent trays are aligned and in the second configuration, the first and second pairs of opposing sides of adjacent trays are offset by 90 degrees.