Heat and Control, Inc.

John Silvester

Andrew A Caridis

Daniel E Brown

Anthony A Caridis

Leonardo P Murgel

Carl Beitsayadeh

Leopoldo Zarate Andrade

Larry Klein

Anthony Wade Morris

Paul Francis Heness

Christopher Gorton

Adam Gary Dargusch

A centrifuge operative in successive low speed and high speed modes serves to remove surface cooking oil from a continuous stream of fragile snack food products wherein the oil removal occurs in the high speed mode and products are discharged from the centrifuge with relatively low kinetic energy in the low speed mode.

Method and apparatus for separating cooking oils from snack food products through a quasi-continuous centrifuge action

Method for separating cooking oils from snack food products through a quasi-continuous centrifuge action

A belt less applicator of particulate materials for food products includes a differential impulse linear conveyor having a horizontal pan carrying a bed of particulate materials and food products spaced there along. Particulate materials are supplied from above to coat the food products as the pan conveys the products to a subsequent treatment station. Hammer like tamping contact of the products insures good adhesion of the coatings to the products. The excess particulate materials are recycled and the entrained dough balls removed as the products are discharged.

Method for applying particulate coating to food products

Cooking and simultaneously forming a tostada or taco product in a cooking oil bath by inserting a pliable tortilla between adjacent molds when opened in a clamshell action, then closing the molds and conveying them through an oil bath and then opening the molds and removing the product. While cooking, the product is captured in the space between adjacent molds and permitted to cook into the desired shape. An interchange of conveyor carried molds is disclosed whereby the cooking equipment may process different product sizes and shapes.

Tostada forming and cooking

A process for cooking food products, such as battered and breaded pieces of meat, with hot oil by placing the products on a conveyor and passing them through a plurality of descending hot oil curtains to enrobe and cook the products. The cooking oil is supplied from above through oil inlet weirs in a smooth curtain with the flow volume and temperature being controlled. The cooking oil is returned for reheating and the products are removed from the conveyor in a cooked condition.

Cooking by enrobing through controlled curtain spillage

Simultaneous slicing and washing of relatively firm raw vegetable or fruit products is accomplished in a vat of water into which a slicer apparatus is positioned such that the slices are formed and discharge directly into the water. An inclined takeout conveyor serves to receive the slices and remove them from the water. A circulating water current and fluid jets urge the slices to disperse onto the conveyor. A spray of water or air blast removes residual vegetable matter from the slice surfaces before leaving the takeout conveyor for further processing. Slicing and washing a vegetable in a flume volute where the slices are dispersed onto a takeout conveyor is disclosed where the water medium is collected in a tub and recycled back to flow in the flume to a level that covers the slicer's operative parts. The apparatus may be used for simultaneous slicing and cooking of raw vegetables where hot cooking oil is maintained in the system and recycled for reheating.

Simultaneous slicing and washing of vegetables

A fryer for food products such as battered and breaded pieces of meat has a main conveyor with forward and return belt paths inside the fryer pan, the belt return dragging the pan bottom sweeping fines to one end for removal. A submerger conveyor prevents products from floating in the cooking oil which enters the fryer from above through oil inlet weirs. A plurality of weirs supply curtains of hot cooking oil in non-turbulent flow onto the food product covering the product as the product is conveyed on the main conveyor. The cooking oil is returned along defined lanes in the pan for reheating outside of the fryer. The food products are removed from the fryer in a cooked condition with the bread coatings intact.

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Hayward, CA, United States of America

John Silvester