A fluid-based radial distribution system includes an internal passageway (120) and a plurality of openings (122) radially spaced around the internal passageway. A plurality of gate members (152) are associated with at least some of the plurality of openings (122), with the gate members (152) are configured to move between an open position that allows product to move through the opening associated with that gate member and a closed position that restricts product from moving through the opening associated with that gate member.
A fryer can include a base having a reservoir for receiving oil for frying a food product and a hood coupled to the base. The fryer can have an inlet at an upstream section and an outlet at a downstream section. At least one conveyor can move food product from the inlet to the outlet. A first baffle member and second baffle member can be positioned over the conveyor to define a frying chamber therebetween. The first and second baffle members can restrict air from flowing into the frying chamber from outside of the frying chamber.
A freeze tunnel can have a conveyor configured to move food product from a first end to a second end. At least one first cooling unit and at least one first fan can be positioned on the first side of the conveyor, and at least one second cooling unit and at least one second fan can be positioned on the second side of the conveyor. The fans can cooperate to circulate air inside the freeze tunnel in two opposite rotational directions.
A method of converting a conventional atmospheric frying device to a vacuum frying device is provided. The method includes positioning a hood on top of a conventional frying device to provide an enclosure for drawing a vacuum within the modified devices. In addition, the method can include strengthening the existing vat so that it is capable of withstanding the forces associated with vacuum frying.
A radial distribution system includes a base member for receiving product for distribution to a plurality of conveyors, a plurality of gate members radially-spaced around the base member and configured to move between an open position and a closed position, and a vibration member configured to vibrate the base member. The vibration causes product received on the base member to move on the base member in a substantially circular manner.
B65G 47/14 - Dispositifs pour alimenter en objets ou matériaux les transporteurs pour alimenter en objets à partir de piles d'objets en désordre ou de tas d'objets en vrac disposant ou présentant les objets par des moyens mécaniques ou pneumatiques durant l'alimentation
A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product.
29 - Viande, produits laitiers et aliments préparés ou conservés
Produits et services
(1) Frozen snacks made of a filling consisting primarily of cheese or a cheese blend covered with an outer shell consisting of bread crumbs, cracker crumbs, and/or crushed chips.
A cutting apparatus for slicing potatoes includes an impeller hub block, impeller tubes radially extending from the impeller hub block, and a cutting assembly circumferentially surrounding at least a portion of the impeller hub block. The impeller hub block includes a potato holding area and an opening for receiving potatoes into the holding area. The impeller tubes have an entry aperture and an exit aperture, and a longitudinal length greater than about 5 inches. The impeller hub block is rotatable about a central vertical axis and each impeller tube is rotatable about its own longitudinal axis.
A23N 15/00 - Machines ou appareils destinés à d'autres traitements des fruits ou des légumes pour les besoins de l'hommeMachines ou appareils pour écimer ou peler les bulbes à fleurs
B26D 1/50 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un ruban sans fin ou un élément coupant de ce genre avec plusieurs rubans ou éléments coupants analogues
B26D 3/26 - Coupe d'une pièce caractérisée par la nature de la coupeAppareillage à cet effet pour obtenir des segments autres que des tranches, p. ex. coupe de tartes spécialement adaptée au coupage des fruits ou légumes, p. ex. aux oignons
A method of preparing potato strips includes cutting potatoes into strips, blanching the strips, dipping the strips in an aqueous solution containing salt, color additives, SAPP or other additives, and drying the strips. The dry strips are parfried, partially deoiled, washed in water, cooled, exposed to superheated steam, dried in an impingement oven, cooled and frozen. The strips, before parfrying, may be coated with a batter. The frozen strips may be reconstituted by heating in an oven. In alternative methods, frozen strips are prepared with no or virtually no fat content.
This invention includes a system for cutting food products, such as potatoes, into proportional length pieces. In a one embodiment, the system includes a cutting assembly, sensors upstream of the cutting assembly and a programmable logic controller. The cutting assembly preferably includes a housing defining a passageway, at least two separately actuatable stops extendable into the passageway to provide an abutment to hold the food product in place, and at least two separately actuatable blades for slicing the food product into pieces. The controller cooperates with the sensors to determine the length of each food product and, based on a length determinative algorithm, selectively actuate one of the stops and at least one of the blades to determine how many times the food product will be sliced and location of the cut(s) relative to the leading end of the food product.
This invention includes a system for cutting food products, such as potatoes, into proportional length pieces. In a one embodiment, the system includes a cutting assembly, sensors upstream of the cutting assembly and a programmable logic controller. The cutting assembly preferably includes a housing defining a passageway, at least two separately actuatable stops extendable into the passageway to provide an abutment to hold the food product in place, and at least two separately actuatable blades for slicing the food product into pieces. The controller cooperates with the sensors to determine the length of each food product and, based on a length determinative algorithm, selectively actuate one of the stops and at least one of the blades to determine how many times the food product will be sliced and location of the cut(s) relative to the leading end of the food product.
A concave tapered food product. includes a cross section and a second end having a shape defined by a generally concave arc and a generally convex arc. The concave tapered food product has a first side and a second side shaped by a longitudinal cut along the foodstuff. A cutter assembly for cutting a foodstuff to form the concave tapered food product includes a housing member. The cutter assembly also includes a curvilinear blade including a cutting edge for cutting the foodstuff, the cutting edge defining an arc along a first portion of the curvilinear blade and a foot positioned at an end of the curvilinear blade for supporting the curvilinear blade. The foot is configured for being received and secured in the housing member. The housing member is configured for at least partially enclosing the curvilinear blade.
B26D 1/03 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant fixe avec plusieurs éléments coupants
B26D 3/18 - Coupe d'une pièce caractérisée par la nature de la coupeAppareillage à cet effet pour obtenir des dés ou des éléments similaires
B26D 3/26 - Coupe d'une pièce caractérisée par la nature de la coupeAppareillage à cet effet pour obtenir des segments autres que des tranches, p. ex. coupe de tartes spécialement adaptée au coupage des fruits ou légumes, p. ex. aux oignons
18.
VACUUM FRYING DEVICE AND METHOD FOR USING THE SAME
A method of converting a conventional atmospheric frying device to a vacuum frying device is provided. The method includes positioning a hood on top of a conventional frying device to provide an enclosure for drawing a vacuum within the modified devices. In addition, the method can include strengthening the existing vat so that it is capable of withstanding the forces associated with vacuum frying.
A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
A47J 36/38 - Éléments, détails ou accessoires des récipients de cuisson pour éliminer ou condenser les vapeurs de cuisson dans les ustensiles de cuisine
A47J 37/12 - Friteuses, p. ex. pour la friture du poisson ou des frites
