Ampco Foods Inc.

William H Von Der Lieth

Mounir A Shatila

John L Veeneman

Marion E Thomas

A horizontal cylinder having a circular discharge opening at one end and a piston moveable toward and away therefrom. The cylinder has an upwardly open side inlet opening through which dry potato agglomerates and water is introduced. An impervious barrier spanning the discharge opening prohibits egress of water through the discharge opening, and after the dry product and water are introduced through the inlet opening into the chamber, the piston is moved toward the impervious wall to consolidate the dry product and water into a confined volume so as to distribute the water uniformly throughout the dry product and produce a homogeneous potato dough that can be formed into shaped potato pieces, such as french fry shaped pieces. A method for enhancing uniform wetting of the dry product, which includes the steps of introducing into the chamber a minor amount of the water, then introducing the dry product, and then introducing the balance of the water. The method also optimizes formation of the dough by controlling the movement of the piston during consolidation so as to further optimize uniform wetting of the dry potato product.

Method for forming potato dough from dry potato agglomerates and water

A horizontal chamber and a piston movable in the chamber to discharge potato dough through a discharge opening at one end of the chamber. A dough dividing structure adapted for mounting in the discharge opening. A diaphragm and means for mounting the diaphragm on the face of the piston such that when the piston is retracted in the chamber from a body of dough therein, an air passage is created to relieve the vacuum between the diaphragm and the dough, thereby avoiding distortion of the dough. For charging the chamber with a body of dough to form an impervious barrier therein there is an adapter in vertical alignment below the constituent introducing devices; the adapter supports the piston and the cylinder in vertical alignment below the constituent introducing devices so as to expedite charging of the machine to form an impervious dough barrier. After the constituents set into a dough the chamber, with the impervious barrier therein, and the piston are installed in the machine for normal operation. An improved nozzle for introducing the water constituent which nozzle virtually eliminates all kinetic energy or velocity necessarily developed when the water is delivered to the nozzle.

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Blackfoot, ID, United States of America

William H Von Der Lieth