John Bean Technologies Corporation

Jbt Marel Corporation

Owen Eugene Morey

Ramesh M Gunawardena

Scott E Stang

Scott M Kane

Erland Leide

Dominik Deradjat

Alaska Akbar

Jean Bülow

Robert M Stacy

Brian P Westcott

Charles McVeagh

Ryan C Harrell

James E Randall

John D Woodburn

Urban Wilthorn

Peter Liljegren

Jonas Assarsson

Thomas Carlsson

Gösta Johansson

Frank E Paschoalini

The conveyor belt () of an oven system and apparatus () is configured into ascending and descending spiral stacks () and () to define a central cylindrical channel (). A pair of upper and lower fans () and () are positioned within the central channel () to circulate thermal processing fluid in upper and lower circuits vertically through the spiral stacks and also laterally toward the inlet of the fans () and () to set up upper and lower thermal processing zones in the spiral stacks and circulation routes for the cooking medium through the spiral stacks.

Spiral conveyor thermal processing system

A system for optimizing a cleaning process of a processing machine having at least one sensor and a computing device having at least one processor and a non-transitory computer-readable medium that is communicatively coupled to the processing machine and a data store and computer-executable instructions stored thereon including executing instructions by the at least one processor to cause the computing device to perform actions including: receiving, by the computing device, data from the at least one sensor; processing, by the computing device, the data from the at least one sensor; and displaying, by the computing device, processed sensor data as a first metric relating to at least one cleaning step of a selected cleaning session of the processing machine compared to an average first metric of the at least one cleaning step of a plurality of past cleaning sessions of the processing machine.

System and method for optimizing a cleaning session of a food processing system

A system for monitoring at least one of the damaged physical condition, orientation and location of the upright side links of a spiral, self-stacking conveyor belt, the side links disposed along the side margins of the conveyor belt and the side links on one tier configured to stack on top of the side links of an underlying tier. The monitoring system includes a sensor for acquiring data pertaining to at least one of the damaged physical condition, orientation and location of the conveyor belt side links. The monitoring system also including a processing system for receiving and analyzing the data from the sensor to determine at least one of the damaged physical condition and orientation of the side links and the locations of the side links, and to determine if maintenance of or remedial action to the conveyor belt is necessary.

Detection of conveyor belt condition

A commercial-scale sous-vide system () includes a conveyor () for carrying food products (FP) vacuum sealed in plastic food-grade pouch or container () through a chamber () heated with saturated steam. The conveyor is in the form of first and second spiral stacks () and (). A control system controls the steam supply and the movement of the conveyor.

Commercial scale sous-vide system and method

The continuous pasteurization system () that pasteurizes raw food products () while substantially maintaining the raw state of the raw food products includes a conveyor () on which the raw food products () are loaded for delivery to a pasteurization apparatus, wherein the raw food products are quickly heated so that the temperature of the outer surface of the raw food products is raised sufficiently to achieve a desired pathogen kill level. Thereafter, the raw food products () are immediately cooled in a cooling apparatus () to remove the heat applied to the raw food product and maintain the substantial raw state of the raw food product. A control system () is connected to a processor () as well as various measuring devices and instruments, including temperature measurement devices (T-T) to control the operation of the pasteurization system ().

Steam pasteurization system and method

A system for optimizing a cleaning process of a food processing machine having at least one sensor and a computing device having at least one processor and a non-transitory computer-readable medium that is communicatively coupled to the food processing machine and a data store and computer-executable instructions stored thereon including executing instructions by the at least one processor to cause the computing device to perform actions including: receiving, by the computing device, data from the at least one sensor; processing, by the computing device, the data from the at least one sensor; and displaying, by the computing device, processed sensor data as a first metric relating to at least one cleaning step of a selected cleaning session of the food processing machine compared to an average first metric of the at least one cleaning step of a plurality of past cleaning sessions of the food processing machine.

An impingement oven () includes an upper housing structure () forming the exterior of the upper half of the impingement oven and a lower housing structure () to mate with the upper housing structure. An interior impingement housing () is positioned interior to the upper and lower housing structures () and (). A conveyor () extends through the interior impingement housing (). The inside surfaces of the upper and lower housing structures () and () cooperate with the interior impingement housing () to define upright supply chambers () and () on opposite sides of the impingement oven to direct cooking medium downwardly upon the work products being carried by the conveyor and also upwardly through the porous belt of the conveyor, thereby to thermally process the work products being carried on the conveyor.

Impingement oven

In one embodiment of the present disclosure, a drive chain system () for a spiral conveyor belt () includes inner () and outer () drive chains driving the spiral conveyor belt, the inner and outer drive chains each including a plurality of links () defined by a plurality of first () and second () pitches connected by linking pins () extending through holes () in the pitches, wherein at least a portion of the linking pins of at least one of the inner and outer drive chains are hardened and/or dissimilar linking pins which are harder on an outer surface than other components in the inner and outer drive chains.

Hardened components in a conveyor drive system

Embodiments of the disclosure are directed to systems and methods for chain wear elongation measurement and drive compensation. In one embodiment, a chain system includes a chain including a plurality of links arranged in a continuous loop and having first measurement values for plurality of links and total chain length, wherein the chain is configured to rotate on a sprocket, and a chain elongation measurement system for counting the plurality of links of the chain and for determining total chain length to determine first chain elongation measurement values.

Systems and methods for chain wear elongation measurement and drive compensation

A method of cooking in a continuous cooking oven system generally includes transporting food products on a continuous, pervious conveyor through a helical path within a cooking chamber, directing a substantially vertical flow of a heated gaseous cooking medium into either a top end or a bottom end of the helical stack and through the plurality of superimposed tiers, and selectively reversing the substantially vertical flow of heated gaseous cooking medium on a user defined interval.

Growing community of inventors

Huron, OH, United States of America

Owen Eugene Morey