Abstract:
A slicing/shaving method and machine (10) particularly adapted for high speed slicing/shaving of food products in which at least one slicing/shaving blade (73, 74) defines a slicing/shaving edge of a generally arcuate configuration. The blade (73, 74) is carried by a slicing/shaving drum (50) which is rotated about an axis to impart a circular path of travel to the slicing/shaving edge disposed at an angle other than parallel thereto. The product is fed/guided generally radially toward the slicing/shaving edge and is sliced/shaved thereby along the circular path in a continuous high speed fashion.
Abstract:
A unique spiral vapor cooker and cooking process comprises an insulated housing (12) defining cooking chamber including a reservoir of heated water (28) therein. Rising within the cooking chamber is a vertically oriented spiral conveyor (16) carrying a stainless steel mesh conveyor belt. Water vapor rises through the mesh conveyor belt from a downwardly flowing source of heated water (28) passing underneath the conveyor belt by a generally U-shaped water channel positioned underneath the conveyor belt. The bottom of the channel is randomly perforated permitting passage of water out of the channel to baste food product carried on a below positioned conveyor belt. The channel follows the entire path of the belt. Water at a preferred temperature of 200-205 degrees Fahrenheit is pumped upwardly from the water reservoir (28) to a top portion of the water channel (20) and flows downwardly within the channel while the conveyor (16) carries the food product upwardly over the surface of the channel.
Abstract:
A vertical cabinet (10) for transferring heat to food articles within that cabinet. The cabinet comprises a plurality of vertically spaced-apart support shelves (12, 14, 16) of a heat conductive material, for supporting food articles. An energy circulation element (28) is placed at the upper end of the cabinet for circulating energy through the shelves, and particularly through a serpentine shape thermalizing means (36) or power channel (68) enclosed entirely within the shelf. Inlet (54) and outlet (56) connectors provide for entry of the energy into and out of the shelves. Supply conduits (48) are provided within the cabinet for transferring the energy from the energy circulation element to the thermalizing means. Return (50) conduits within the cabinet facilitate return of the energy to the energy circulation element.
Abstract:
A low-temperature water-based atmospheric cooker (2) for food products such as fish, meat and poultry is provided, and includes a hydrostatically-sealed cooking chamber (10) having an upper wall and a supporting side wall, a conveyor belt within the cooking chamber having an inner-most edge and an outer-most edge, the belt having a path rising circuitously within the cooking chamber wherein each tier of the conveyor belt generally passes over another tier of the conveyor belt to form a generally spiral central belt path within the chamber, an entry portion of the belt path receiving uncooked product into the cooking chamber, an exit portion of the belt path for discharging cooked food product from the cooking chamber; means for supporting the conveyor belt in the generally spiral central belt path; means for driving the conveyor belt in the generally spiral central belt path; a reservoir of heated water for spraying onto the food products; a plurality of outer water-spraying nozzles for spraying the heated water onto the food product and for creating a cooking atmosphere within the hydrostatically-sealed cooking chamber, the plurality of outer water-spraying nozzles (100) generally surrounding the belt path (52) from a direction facing inward towards the outer-most edge of the belt; and, a plurality of inner water-spraying nozzles (102) for spraying the heated water onto the food product and for creating a cooking atmosphere within the hydrostatically-sealed cooking chamber, the plurality of inner water-spraying nozzles generally surrounding the central belt path (52) from a direction facing outwards towards the inner-most edge of the belt.
Abstract:
A vertical cabinet (10) that has the dual function of transferring heat or cold to food articles within that cabinet (10). The cabinet comprises a plurality of vertically spaced-apart support shelves of a conductive material for supporting food articles. One aspect of the invention provides for an energy circulation element placed at the upper end of the cabinet for circulating energy through the shelves, and particularly through a serpentine shape thermalizing means or power channel enclosed entirely within the shelf. Inlet and outlet connectors provide for entry of the energy into and out of the shelves. Supply conduits are provided within the cabinet for transferring the energy from the energy circulation element to the thermalizing means. Return conduits within the cabinet facilitate return of the energy to the energy circulation element. Another aspect of the invention provides for a refrigeration/cooling assembly means connected to the cabinet. The cooling assembly comprises a heating/cooling selector attachment unit attached directly to the back manifold of the apparatus and a refrigeration/cooling unit (180) connected to the attachment unit. A chilled fluid transfer media flows from the cooling unit to the attachment unit to circulate through the shelves of the cabinet and then return to the cooling unit for recooling. The cooling assembly achieves the more efficient conduction cooling of food articles in the cabinet rather than the less efficient conventional convection cooling.
Abstract:
The invention is a packet for the cleansing of edible oils, and a method of using that packet. The packet comprises a sealed enclosure formed of a porous or perforated, polymeric material. The ground rind from a fruit, such as granulated grapefruit peelings, are inserted into that enclosure. The method comprises immersion of the porous or perforated, fruit peeling-containing polymeric packet into the edible oil. The porous or perforated packet is retained in the edible oil for at least five minutes. During the time that the packet is immersed, the edible oil can flow through the porous or perforated polymeric packet and contact the citrus peelings within that packet. At the end of the appropriate time period, the porous or perforated polymeric packet is removed from the edible oil.