Laitram, LLC

Other

Robert S Lapeyre

Christopher G Greve

Charles L Borrello

Charles J Ledet

John J Carbone

Gerald M O'Connor

Mark B Costanzo

Lars Vedsted

James O Gundlach

Kyle J Sedlacek

Bruce F Taylor

Robert T Lapeyre

Kevin W Guernsey

Brien G Rau

Andrew A Corley

Scott J Sirgo

Joseph F Kovacs

Philip M LeBlanc

Sandra A Christiana

Kevin J Turner

Brady P Horn

A separation and singulation system for presenting shrimps or other product individually to a processor. The separation and singulation system includes a divider pan that separates a layer of shrimp into several lanes, a shaker pan that receives the lanes of shrimp and agitates them to separate clumps of shrimp and a flume for providing further singulation and acceleration of the shrimp. The singulated, separated shrimps are then sent to a processor.

Singulation and separation system for a shrimp processor

Apparatus and methods for bulk processing items on a conveyor belt using an angled axial fan that extends obliquely into a processing chamber and includes a curved back wall forming an air flow chamber. The angled axial fan enhances air flow around a product being processed on the conveyor belt. A heater employs shrouds and a series of baffle plates held together using a connecting pin to heat circulated air in a low-pressure area below the conveyor belt. Baffles in an upper chamber mix and direct heated, circulated air over the conveyed product.

Bulk food processor with angled axial flow fan

A stirring paddle for a cooking pot having a temperature sensor that preferably extends from the paddle handle to a paddle shaft and to the paddle blade. A display in the handle or grip or in the shaft displays temperature measured by the temperature sensor.

Stirring paddle with integrated sensor

An outdoor cooking apparatus provides a base that has a burner element and one or more feet configured to engage an underlying support surface. The base includes a pot receptive grate or pot support. A pot is placeable on the base during cooking so that the burner heats the contents of the pot. The pot has a pot side wall or walls, a pot bottom, a pot rim, a pot outer surface, and a pot interior for holding a volume of cooking fluid. A pot liner or basket fits the pot interior, the liner sized and shaped to hold one or more food items to be cooked. The combination of base and pot support a water spray ring or header with a hollow bore, a wall, and multiple discharge openings in the wall that enable water to spray the pot exterior with multiple flow streams or sprays. An inlet fitting enables connection of a flowing source of water to the header or ring bore. The header or ring is so positioned that the pot liner can be removed from the pot interior without first moving the header or ring.

Outdoor cooker with improved cooling arrangement

A flexible scraper for a grader or other solid object processing system. The flexible scraper is adjustably mounted to a frame and contacts a rotating roller to clean the rotating roller or prevent components from wrapping around the roller, as well as maintain products within designated lanes. Connectors allow insertion and release of the scraper into and from the frame. The flexible scraper is inserted into slots in the frame and held against the rotating roller by gravity.

Flexible and adjustable roller scrapers

Methods and systems using a vision system to process shrimp. The vision system captures images of samples of shrimps. The processor produces a digital image of the shrimps in the samples. Shrimps exiting a peeler are imaged to determine the number of tail segments in each. The shrimps are classified by the number of intact segments, and quality, yield, and throughput computed from the classification results. The processor can control operational settings of the peeler based on the classification results. In a larger system including other shrimp-processing equipment besides the peeler, other points along the processing path can be imaged by camera or sensed by other sensors to determine processing quality and to make automatic operational adjustments to the equipment.

Shrimp processing system and methods

Method and apparatus for grading food items, such as shrimps and chicken parts, with an automatically calibrated imaging system. Singulated food items are individually imaged. An estimated weight for each food item is computed from its image and an image-to-weight function. Calibration weighers weigh the food item individually or in batches before or after imaging. The actual weights are compared to the estimated weights to fine-tune the image-to-weight function and improve weight estimation.

Vision-based grading with automatic weight calibration

A shrimp deveining machine with adjustable blades. The deveiner has an inclined trough with groups of blades arranged in a zig-zag pattern. The trough is lubricated by water to help shrimps advance along the blades, which slit the shrimps' backs to expose their veins. Blade-height adjusters adjust the height of the blades above the trough. Blade-angle adjusters adjust the angles of the blades relative to the length direction of the trough. Magnets are used to hold the blades in place for easy replacement. A feed tank at the entrance to the trough includes a serpentine path to separate the shrimps.

Shrimp deveiner with adjustable blades

Methods and systems using a vision system to process shrimp. The in-line or off-line vision system captures images of samples of shrimps. The processor produces a digital image of the shrimps in the samples. Shrimps exiting a peeler are imaged to determine the number of tail segments in or the percentage of full weight of each. The shrimps are classified by the number of intact segments, and quality, yield, and throughput computed from the classification results. The processor can control operational settings of the peeler based on the classification results. In a larger system including other shrimp-processing equipment besides the peeler, other points along the processing path can be imaged by camera or sensed by other sensors to determine processing quality and to make automatic operational adjustments to the equipment.

A deveining device efficiently removes veins from shrimp while preserving the meat of the shrimp in both appearance and quantity. The deveining device comprises a channel having a blade extending along a section of the channel for cutting the back of the shrimp as it rolls through the channel to expose a vein. A downstream vein remover severs the exposed vein from the shrimp body. Nozzles spray fluid into the channel to propel the shrimp through the channel.

Deveining system and device

Apparatus and methods for grading products and forming predetermined mixes of graded products. Graders sort products into different grades. The graded products are formed into batches of known quantity. Each batch is designated for deposit in a bin specified to have a certain mixture of graded products. A conveyor conveys the batches to the designated bin. The quantity of each batch is determined by count or weight.

System and method for grading articles and selectively mixing graded articles

A roller-type grader having adjustable, widening gauging passages between consecutive rotating grader rollers and an associated method for adjusting the gauging passages. A drive rotates all the rollers in the same direction on their axes. The ends of the rollers at each end are rotatably and pivotally suspended from adjustment yokes that are movable laterally in unison along tracks by an adjustment shaft. Positioning the yokes positions the ends of the rollers relative to each other. Minimum and maximum widths of the gauging passages at opposite ends of the rollers are adjusted by rotating the adjustment shafts.

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New Orleans, LA, United States of America

Robert S Lapeyre