Dca Food Industries, Inc.

Harold B Kaufman, Jr

John P McCarthy

Kurt Wallenfels

John H Moyer

John P McCarthy, Iv

Howard Roth

Arthur M Hochhauser

Roscoe T Fowler

Peter R Baldry

Bernard J Entner

Jerry Stockler

Apparatus for producing novel three dimensional shaped frozen confection products on a stick. A molded slug of frozen confection having a generic shape is converted into a three dimensional frozen confection having any desired shape including shapes having variable cross-sections and undercut portions. The desired final shape is formed by the application of pressure to the slug, without significant melting of the slug, using a split mold which defines the final three dimensional shape by controlling the temperature of the slug and the relative size and shape of the slug and mold cavity.

Apparatus for reforming a frozen confection slug on a stick

Process and apparatus are provided for rapidly stabilizing a food product. The stabilization may take the form of either fixing or glueing a coating to the food product, treating the surface thereof to impart a particularly desired property such as rigidity or shape retention to the end product after further treatment thereof, cooking the entire product or a combination thereof. The product to be treated is moved through one or more processing chambers wherein it is contacted only by superheated steam, air having been excluded from the chambers. Saturated steam is supplied in a non-superheated condition at atmospheric pressure and remains substantially at atmospheric pressure throughout its movement through the apparatus. The steam is superheated within the chambers by the use of heating elements located within the chambers. By supplying the chambers with more steam than is sorbed by the food product during its treatment, air is effectively excluded from the chambers. In a preferred embodiment, two main product treatment chambers are arranged in tandem with the steam within the chambers capable of being automatically maintained at different pre-selected temperatures to process the food products differently in each chamber.

Method of fixing an edible coating to a food product

A microwave oven is disclosed which is especially useful for rapidly reconstituting frozen food products. The oven includes a microwave cavity having a bottom hatch which is movable between an open position at which food to be heated or cooked can be loaded onto the hatch from outside the oven, and a closed position whereat the food is disposed within the cavity for heating or cooking by electromagnetic energy. The hatch can be manually closed and, after a preset cooking time, automatically opened by gravity. Also disclosed is a heat shield assembly mounted for movement relative to the bottom of the cavity, so that when the hatch is in its open position and electric (IR) heat is provided to supplement microwave heating in the cavity, the assembly covers the bottom of the cavity to prevent heat from radiating below the cavity when the food is supported on or removed from the movable hatch. Accordingly, each batch of the food undergoes a uniform energy exposure, regardless of the time it may be left unattended below the cavity after the hatch is returned to its open position. The oven can be cycled rapidly to provide an adequate supply of food products when used in a retail establishment.

Bottom entry oven

A food processing plant includes a blast freezing chamber through which food products are continuously conveyed having food product entry and exit ports and an air balancing system associated with the food product entry and exit ports to reduce substantially the flow of warm humid air into the blast freezing chamber and reduce substantially the flow of refrigerated air out of the chamber.

Food processor with an air balancing system

A system for improving the uniformity of distribution of microwave power in a microwave cavity, includes a magnetron, a wave guide extending between the magnetron and the interior of the microwave cavity for coupling microwave power into the microwave cavity and drive means operative coupled to the wave guide to vary the direction in which microwave power is introduced into the cavity.

Method and apparatus for improved distribution of microwave power in a

An apparatus for repeatably forming shaped dough bodies having a filling. A generally cylindrical filling forming mechanism, in communication with a pressurized source of filling material, is contained within and is surrounded by a generally cylindrical dough forming mechanism in communication with a pressurized source of dough. The filling forming mechanism includes an inner chamber which receives the filling material, means defining a filling material transporting channel extending around the circumference of the filling forming mechanism which channel can be selectively opened to permit the filling material to flow out of it, and a generally cylindrical shell member which is mounted to obstruct the filling material transporting channel and which includes a plurality of shaped filling forming orifices in its periphery. The dough forming mechanism has dough forming orifices in its periphery which are aligned with corresponding filling forming orifices in the shell member of the filling forming mechanism. Means are provided for opening and closing the filling material transporting channel and dough forming orifices in timed relationship to produce the shaped, filled bodies.

Growing community of inventors

New York, NY, United States of America

Harold B Kaufman, Jr