Heat and Control, Inc.

Lawrence F Klein

Andrew A Caridis

Clark K Benson

Daniel E Brown

Anthony A Caridis

A masa dough sheeting process is disclosed which eliminates the use of at least one stripper wire or doctor blade wherein the dough is worked between pinch rolls rotating at selected, infinitely varying speed ratios enabling controlled differential adhesion characteristics between the dough material being sheeted and the surfaces of the rolls. Compensation against compressive forces created during product cutting which tend to shrink cut product size is realized through readily variable cutter roll speeds with respect to the speeds of the front roll upon which the cutting occurs.

Masa sheeting process with product length control

A sheeter machine and process is disclosed which eliminates the use of at least one stripper wire or doctor blade wherein the dough, including masa, is worked between pinch rolls rotating at selected, infinitely varying speed ratios enabling controlled differential adhesion characteristics between the dough material being sheeted and the surfaces of the rolls. Variable cutter speed ratios acting with the front roll enable control of the cut product size.

Sheeter machine

Odor/pollutants from cooking food products are collected and delivered to a plenum proximate the burner of a heat exchanger which serves the food cooker. The burner issues a flame into a combustion chamber having a baffle arranged normal to the flame and a central opening in the baffle is partially occluded by a frusto-conically shaped turbulence increasing body spaced from the baffle to define an annular flow slot along the body which is has an central flow passageway therethrough. Efficient pollution vapor incineration results.

Cooking system having an efficient pollution incinerating heat exchanger

Cooking process and apparatus is provided for cooking food products in a continuous manner whereby the moisture formed during the process of cooking is removed from the cooking oil and the time-temperature profile within the cooker along the cooking path may be adapted to substantially conform to a linear or nonlinear curve. The apparatus provides a novel process for cooking specialty snack foods having harder bite and/or lowered oil content.

Process for continuously frying food products

Cooking process is provided for cooking food products in a continuous manner whereby the moisture formed during the process of cooking is removed from the cooking oil and the time-temperature profile within the cooker along the cooking path may be adapted to substantially conform to a linear or non-linear curve. The apparatus provides a novel process the cooking process results in specialty snack foods having harder bite and/or lowered oil content.

Continuous food processing method

Cooking apparatus is provided for cooking food products in a continuous manner whereby the moisture formed during the process of cooking is removed from the cooking oil and the time-temperature profile within the cooker along the cooking path may be adapted to substantially conform to a linear or non-linear curve. The apparatus provides a novel process for cooking specialty snack foods having harder bite and/or lowered oil content.

Food processing apparatus

Cooking apparatus is provided for cooking food products in a continuous manner whereby the moisture formed during the process of cooking is removed from the cooking oil and the time-temperature profile within the cooker along the cooking path may be adapted to substantially conform to a linear or non-linear curve. The apparatus provides a novel process for cooking specialty snack foods having lowered oil content.

Food processing method and apparatus

A machine forms tortillas into cooked taco shells using a conveyor with a plurality of complementary, vertically extending forming elements which shift from a nested to an open condition as the conveyor sprockets are traversed for feeding and discharging the product. On the lower conveyor run the forming elements pass through a channel of cooking oil and then on to a station where cooked taco shells are discharged. A loading conveyor feeds tortillas in a spaced column towards the forming elements and an acceleration conveyor operates between the loading conveyor and forming conveyor for positioning the tortilla for engagement with a forming element.

Taco shell forming and cooking apparatus

Taco shell forming and cooking method

Method and apparatus is disclosed for processing food products such as potato chips and the like. A frying medium mist is contained in a vat in which the water vapor or steam being released from the product and the frying medium being generated rises upwardly through a pre-treatment chamber in which a pair of superposed perforate conveyors are mounted. The product is sliced or cut into parts which are conveyed to the feed end of the upper conveyor. The upper conveyor moves the product in a path along the length of the vat for discharge onto the lower conveyor, which moves the product along a reverse path for discharge into the vat. The product passes through the chamber in an atmosphere of the frying medium mist and steam. The speed of the conveyors is selectively controlled at a rate which causes the product to remain in contact with the atmosphere for an optimum dwell time for partial cooking as the frying medium mist and steam deposit on the product. A plurality of paddle wheels are rotated in the vat for controlling the rate of movement of the product through the heated frying medium for an optimum final cooking time.

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Hillsborough, CA, United States of America

Lawrence F Klein