Efficient high humidity food processing system with sanitizing improvements
US4363263A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Jul 26, 1979 |
| Grant date | Dec 14, 1982 |
| Priority date | — |
| Expiry date | Jul 26, 1999 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY02P60/85
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Food products such as produce, fish, meat, and poultry are rapidly cooked and chilled in separate units through which a continuously running conveyor belt passes in a spiral pathway to converse cabinet space and produce energy efficient operation. Water is used as the heating and chilling medium in 100% humidity steam and cold humid air atmospheres respectively preferably at a pressure above atmospheric. This keeps all equipment surfaces moist and not readily contaminated by dried, accumulated, burnt on drippings, fat, proteins or other food residues. Thus, the sanitization process is simplified. The system operates with the conveyor belt continuously running in both food processing and mechanical sanitizing modes. The latter mode includes continuous cleaning of the belt and a periodic sanitation cycle with the food processing system shut down. The sanitization is achieved by jet spray scrubbing with warm water and detergent solution and circulation through the system. Spiral belt paths of both chiller and cooker units are scanned by a rotary jet spray within the spiral. Sanitization of the entire system simultaneously prevents any re-contamination of one section by residue from an…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.