Frito-lay, Inc.

David P Fowler

John Edwin Baker

David L Budd

Marvi D Moore

Ramon Cantu

Daniel A Asquino

A method and apparatus for monolayering sliced wafer-like articles such as fruit or vegetable slices to enhance further product processing. The apparatus includes a slice catcher in cooperative relationship with a centrifugal slicer such that discharged product slices impinge onto the slice catcher inner surface and are captured by a flow of liquid passing over the slice catcher inner surface. The slices are controllably separated, conveyed and deposited in monolayered fashion on a conveyor for subsequent processing.

Method and apparatus for monolayering of wafers

Food piece slices serially formed by the blade of a slicer are captured with a moving stream of liquid and carried in the moving stream of liquid during free-fall of the liquid under the influence of gravity to a moving conveyor belt where the slices are monolayered.

Method and apparatus for handling and processing food piece slices

A process is described for mechanized production of two-component dough products such as swirl cookies which includes forming an overall dough shape, embossing the top, filling the embossed area and ejecting the products onto a process conveyor.

Process for producing two-component dough products

An extruded, cross-cut snack food product and a method and apparatus for producing extruded, generally planar food products having ridges and valleys formed on opposite sides thereof, wherein the ridges and valleys on each side are parallel to each other, but are at an angle relative to the ridges and valleys on the opposite side. As a result, an extruded food product piece with unique texture, flavor and appearance is produced having substantial strength.

Cross-cut extrusion method

In the production of snacks such as chips from farinaceous dough, the dough is extruded into a ribbon, rope, web or the like which is partially fried and then cut into pieces. The pieces are further fried or processed to form the snacks.

Method for producing snacks from dough

An improved rotating tumbler drum for use in a snack food seasoning apparatus contains, along at least a portion of its length, a plurality of interior wall segments, each of which is constructed of a material having a coefficient of friction with the snack food items different from that of the segments with which it is contiguous. Snack food items such as potato chips are passed through the drum while the drum is rotated, resulting in a random tumbling motion due to differential friction with the various wall segments. Seasoning material is dispensed onto the randomly tumbling snack food items, so that the seasoning material is uniformly distributed.

Apparatus for seasoning snack food items

An apparatus and method for supporting, guiding and temperature-treating a continuously moving rope of puff extruded farinaceous food material of generally C-shaped cross-section. The moving rope is supported and cooled from below by a stream of air exiting from openings in the upper edge of a former bar, which is positioned below the rope and extends into the concave portion of the cross-section. Air is directed downwardly onto the top and sides of the moving rope from a plenum chamber and nozzle assembly positioned above the moving rope.

Apparatus and method for supporting, guiding and temperature-treating a

This invention relates to a method and apparatus for producing high pH water containing dissolved lime by forcing potable water through a column of powdered lime supported on a porous support without transporting significant quantities of lime out of the column. Two or more columns may be connected in parallel to permit recharging of one while the other remains on stream.

Method and apparatus for generating high pH limewater

Seasoning is applied uniformly to an edible snack product and excess seasoning is reapplied by directed streams of air. A rotary helical wire feeder in a tube having a variable width slotted outlet is provided with a chamber for directing an air flow along the outside of the tube on opposite sides of the outlet to control the distribution of a curtain of seasoning falling from the tube outlet. Seasoning which misses the snacks on an open conveyor is collected underneath the conveyor and reapplied to the bottom of the snacks by air flowing over the surface of collectors.

Apparatus for applying seasoning

Apparatus for forming thin pieces of dough material are disclosed. Dough, e.g. masa, used in preparing chip-type food products, can be formed into a sheet, the sheet cut into the desired shaped pieces and the pieces removed from the sheeting and cutting operations and delivered for further processing and frying prior to packaging. The dough is delivered in bulk to a nip between two rolls where it is formed into a sheet as the dough passes between the rolls. Downstream of the nip the sheet is removed from one roll and adheres to the second roll which is engaged by a cutter. The removal is insured by the application of gas pressure from within the first roll. The resulting cut pieces of dough are removed from the second roll by the application of gas pressure from within the roll, and the cut pieces are thereby delivered to a take-away conveyor for passage to further processing and frying operations. In order to place the sheet on the second roll and subsequently deliver the cut pieces to the take-away conveyor, the rolls are configured to apply gas pressure at particular positions along the path of movement of the dough.

Apparatus for forming thin materials

There are disclosed apparatus and method for transforming a moving, multiple layered bed of relatively thin pieces of solid material into a moving stream of the pieces having a considerably lesser number of layers of such pieces, preferably an essentially single layer. The multiple layered bed of pieces is moved on a first conveyor at a relatively slow speed toward the discharge end of the conveyor. At the discharge end of the conveyor the leading edge of the bed of pieces encounters a second conveyor which moves in the same general direction as the conveyor supporting the multiple layered bed of pieces but at least about 10 times greater speed. The second conveyor is disposed at an acute angle with respect to and above the first conveyor in a manner such that the lower or leading end of the second conveyor is positioned near the discharge end of the first conveyor. Projections from the second conveyor are preferably flexible projections which contact the leading edge of the bed and discharge the pieces from the bed as a stream having a height no more than the thickness of a few pieces overlying one another. The discharged pieces are taken away from the first and second conveyors fast enough to prevent undue, if any, overlapping of the discharged pieces. The method and apparatus may be used, for example, to transform a multiple layered bed of unfried potato based chips into a moving stream of chips having an essentially single layer for further treatment, e.g. by frying.

Apparatus and method for transforming a multiple layered bed of pieces

A process for conditioning food strands in which food strands are formed from a dough of food material and each of the strands is passed individually through a separate zone of positive air pressure.

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Irving, TX, United States of America

David P Fowler