| Entries |
| Document | Title | Date |
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| 20080241326 | APPARATUS, SYSTEM, AND METHOD FOR A BREAD CUTTER AND IMPRESSION DEVICES - A sandwich sealing crust removing method and apparatus also include bread marking and imaging mechanisms for one or more of indenting, embossing, coloring, cutting, and forming. The apparatus is capable of cutting the crust from a prepared sandwich having filling ingredients between at least two slices of bread in the sandwich. The cut edge area on the sandwich is also sealed to insure that the filling ingredients stay within a pocket formed in the bread. One or more element of the apparatus is also capable of embossing images onto the sandwich and/or a bread slice(s). One of a plurality of devices has removably coupled marking elements that can be used on sandwiches. The marking elements may include one or more removably coupled elements for shaping, marking, embossing, cutting, coloring, indenting, and/or other mechanism(s). | 10-02-2008 |
| 20090041916 | Method and device for cold-embossing a fatty food mass - The invention relates to a device and to a method for producing a consumable product, which is made of, at least partially, a fatty mass (M), in particular, containing cocoa and/or chocolate. Said device comprises a bearing surface ( | 02-12-2009 |
| 20090291181 | APPARATUS AND A METHOD FOR PRODUCING BOWL-SHAPED FOOD PRODUCTS - A method and apparatus for producing bowl-shaped food products from a fat-containing compound. The apparatus includes a mold block having hollow molds formed by depressions so as to define an inside surface of the food product and a support frame having a die block formed by die elements, each having a bulge for determining an outside surface of the food product. The interchangeable support frame is movable with respect to the mold block between an operating position and a non-operating position, such that in the operating position the die elements are disposed within a respective hollow mold. The die block and the mold block can be independently cooled during operation. The support frames and the die blocks can be quickly changed to form food products having different shapes. | 11-26-2009 |
| 20100040752 | Adjustable Antilip System for a Patty Forming Machine - An antilip system for a food patty forming apparatus of the type having a reciprocating mold plate with at least one cavity. The system uses an adjustable escape passage to relieve pressure within a mold plate cavity. The system comprises a breather plate with antilip holes, a passage plate with antilip holes, and an adjusting bar movable between a full open position, a full closed position, and a plurality of intermediate positions. The passage plate also has a passage recycle channel for returning relieved materials to a hopper. | 02-18-2010 |
| 20100075008 | System And Method For Manufacturing Fatty Acid Based Material Products With An Injection Molding Process - A method manufactures molded fatty acid based material products by forming a fatty acid based material paste and injecting the paste into a mold having internal cavities. The method includes generating a fatty acid based material paste, injecting a portion of the fatty acid based material paste under pressure into a cooled mold having at least two separable shells that form product cavities, and separating the shells of the cooled mold to release molded fatty acid based material products from the product cavities. | 03-25-2010 |
| 20100080879 | Method and device for arranging a dough layer on a conveyor - The invention relates to a device for arranging a dough layer on a conveyor, comprising a funnel with a receiving chamber for receiving dough, a discharge opening into which the receiving chamber debouches, and means for applying an oil film to at least a part of the inner side of the receiving chamber, wherein at least a part of the inner wall of the receiving chamber is convex on the interior of the funnel in a section parallel to a direction of the receiving chamber toward the discharge opening. The invention also relates to a method for arranging a dough layer on a conveyor. | 04-01-2010 |
| 20100221401 | Apparatus for molding cooked rice and method for controlling the same - Provided is a food molding apparatus which performs all steps from forming to conveyance and storage in one housing and which is small in size and inexpensive. A conveyance section | 09-02-2010 |
| 20100297320 | METHOD FOR COMPACTING A POWDERY COMPOSITION AT CONSTANT VOLUME - A method for compacting powdery compositions wherein the composition is compacted down to a reduced volume and the composition is then maintained at constant volume until the solid compact product is obtained. | 11-25-2010 |
| 20110014343 | PROCESS FOR FORMING SHAPED FOODS FROM FRUIT MEAL - The disclosure provides a process for producing a ready-to-eat (RTE) fruit food product, comprising: obtaining a quantity of granulated fruit meal; and forming the fruit meal into a predetermined shaped product, comprising: applying a heat sufficient to cause the fruit meal to become tacky; and applying a compressive force to the tacky fruit meal to form the predetermined shape. In one embodiment, the process can use a mold to form the predetermined shape. Importantly, the fruit food product can be formed into a stable predetermined shaped product independent of baking the product. The heat sufficient to cause the fruit meal to be come tacky generally causes the fruit meal to be between 80° F. (27° C.) to 200° F. (93° C.). For example, the compressive force can between 1 pound force (0.4 kilograms) to 16 pounds force (7.3 kilograms) for an exemplary 2 inch (5 cm) cookie/biscuit. | 01-20-2011 |
| 20110223305 | ERGONOMIC FOOD SCOOP AND METHOD - An ergonomic food scoop may comprise a scoop bowl, a hand grip and a wrist support. A support member may interconnect the bowl and the hand grip and may be oriented perpendicular to the hand grip. The wrist support may be oriented parallel to the hand grip. One or more hand grip connectors may connect the hand grip to the wrist support. | 09-15-2011 |
| 20120189749 | METHOD OF MOLDING COOKED RICE - A cooked rice molding method includes a first supplying step of spreading cooked rice in a plate form on rolling-up plates deployed horizontally, a second supplying step of placing a dried laver sheet and ingredients on the cooked rice, a first pressing step of folding a first rotating plate and a second rotating plate disposed on two sides of a base plate in a direction to erect at approximate right angles with respect to the base plate, and a second pressing step of folding the third rotating plate rotatably attached to the first rotating plate at a side opposite to the base plate, to a base plate side. Then, the method includes a repositioning step of deploying the rolling-up plates in the horizontal state, and rotating the cooked rice about 90 degrees on the rolling-up bamboo plate. Finally, the first pressing step is repeated again. | 07-26-2012 |
| 20120219687 | PROCESS AND APPARATUS FOR PRODUCING FROZEN CONFECTIONS - Process for producing multi-layer frozen confections, comprising the steps of a) filling a first mold, having a mold bottom, mold walls and an open mould top, at least partly with a substance to be frozen; b) freezing said substance into a frozen part; c) releasing said frozen part from the first mold; d) positioning said frozen part in the first mold or in a further mold having a mold bottom, mold walls and an open mold top, leaving room between the frozen part and the mold bottom and mold walls; e) feeding a further dosing of the substance to be frozen into the first mold during or after step d) or into the further mold before, during or after step d; f) freezing said frozen part and further dosing of the substance into a unitary frozen confection; and g) releasing said unitary frozen confection from the first or further mold, wherein the molds are filled through at least one opening in the mold walls or the mold bottom and apparatus for producing pieces of frozen substance and apparatus for producing multi-layer frozen confections. | 08-30-2012 |
| 20120237656 | BAKING PANS - Baking pans for use in food preparation comprise a top baking pan and a bottom baking pan each having complimentary cups formed therein, the complimentary cups defining cavities into which food preparation is placed and baked, chilled, solidified, etc. The cups of the top baking pan may be provided with apertures which allow gas to enter or leave the cavities. | 09-20-2012 |
| 20120263846 | COOKING DEVICE - The present invention relates to a cooking device for cooking of foodstuffs, comprising a cooking chamber, a product conveyor, a shape-controlling belt, and a lifting member, the product conveyor being arranged to convey said foodstuffs through said cooking chamber, the shape-controlling belt being an endless belt extending along an upper return path, and a lower work path, the lifting member being arranged to shift a part of the lower work path between a first position in which the belt extending along said part is slacking and is adopted to contact said foodstuffs on the product conveyor, and a second position in which the belt extending along said part is adopted to be separated from said foodstuffs on the product conveyor. The invention further relates to a method for switching a cooking device between being adapted for shape-controlled cooking and non-shape-controlled cooking of food-stuffs, and use of the cooking device. | 10-18-2012 |
| 20130224356 | METHOD FOR MAKING MULTIPLE FROSTING FLOWERS - A method is described which increases the efficiency of making frosting flowers through the means of utilizing multiple flower nails simultaneously held by hand thereby increasing the rate of their production. | 08-29-2013 |
| 20130323385 | Method for Pressing Cheese Molds and Cheese Mold Pressing Machine - The present disclosure relates to a method and machine for pressing molds in a horizontal manner. More particularly, the disclosure relates to a machine and method for turning molds over from a vertical to a horizontal position before placing in the press device, such that the molds may be pressed while in a horizontal position, even if the molds were previously filled in a vertical position. | 12-05-2013 |
| 20140079859 | TWISTING APPARATUS - A twisting apparatus is disclosed. The twisting apparatus has a path for loading a food product extending from a loading device to a braking device. The loading device has a tubular filling body or filling cone adapted to assume at least one position in which the filling cone is in a spaced relationship or is detached from the braking device. | 03-20-2014 |
| 20140120228 | BAKEWARE INSERT - A bakeware insert for defining a first volume and a second volume. | 05-01-2014 |
| 20140178550 | METHODS AND DEVICES FOR INGREDIENT PREPARATION - An ingredient preparation device ( | 06-26-2014 |
| 20140193559 | METHOD FOR SHAPING AND COOLING MELTED CHEESE WHICH IS INITIALLY HOT AND THEREFORE FLOWABLE - A method for forming and cooling an initially hot and therefore flowable melted cheese ( | 07-10-2014 |
| 20140335250 | METHOD AND SYSTEM FOR MAKING ICE CREAM ON A STICK AND MACHINE FOR MAKING AND DISPENSING A LIQUID OR SEMILIQUID PRODUCT FOR MAKING ICE CREAM ON A STICK - A method for making of ice cream on a stick, includes the following steps: subjecting a liquid or semiliquid base product to cooling and stirring inside a container to obtain a processed liquid or semiliquid product; drawing the processed product from the container to fill cavities of a mould; inserting sticks in the mould; cooling the mould, filled with the processed product and containing the sticks, so as to obtain ice creams on a stick. | 11-13-2014 |
| 20140356504 | Food Press Systems, Devices, Components and Methods - Disclosed are various embodiments of a food press that utilizes mechanical devices, such as lever arms, inclined planes, cams, and/or rollers to increase the force applied to food by a ratio of two to one or more in comparison to the force applied by a human operator to the device. High compression forces are particularly important when working with low fat foods such as low-fat hamburger, game meat, flaked or ground fish or ground vegetable products. The various embodiment of food presses described and disclosed herein may also be used to produce stuffed food products. | 12-04-2014 |
| 20150010684 | APPARATUS AND PROCEDURE FOR THE MOLDING AND COOKING OF STUFFED FOOD PRODUCTS - A molding and cooking apparatus for pieces of stuffed product such as cooked hams, which includes one or more molding cavities long enough so that more than one piece of stuffed product can be introduced in the same molding cavity, inserting separators which help to shape the ends of the pieces of vacuum stuffed product, both ends of the cavities are open and are sealed during product cooking, which permits a quick discharge of the already cooked and cooled pieces when the cavities bottoms are unsealed, and permits the product to fall because of gravity onto a collecting tray, likewise a procedure is revealed on the efficient use of this apparatus herein disclosed. | 01-08-2015 |
| 20150125585 | METHOD AND APPARATUS FOR STAMPING ARTICLES - The invention relates to a method for stamping a plurality of articles ( | 05-07-2015 |
| 20150132461 | MOLD WITH OPTIMIZED HEAT TRANSFER PROPERTIES | 05-14-2015 |
| 20150140190 | CONCENTRIC SYMMETRICAL BRANCHED HEAT EXCHANGER SYSTEM - A concentric symmetrical branched heat exchanger system includes an inlet manifold that divides the product flow evenly in the first section of the system and also includes an array of tubular concentric heat exchangers arranged in parallel and in series. Flow through each leg of the system can be divided further with secondary manifolds. Division of the product flow enables efficient heat exchange at higher and controllable product flow rates and at lower heat exchanger inlet pressures. Having lower inlet pressures reduces the heat exchanger construction cost and allows attachment of cutting or shaping devices at the exchanger exits to create uniquely shaped pieces. The cutting or shaping devices can be installed at the end of the branched heat exchanger to provide cooling and cutting in one process step while eliminating the material handling step of conveying product to and from a blast freezer or similar cooling device. | 05-21-2015 |
| 20150296867 | METHODS FOR EXTRUDING POWERED NUTRITIONAL PRODUCTS USING A HIGH SHEAR ELEMENT - A method of producing an emulsion and an extrudate for a powdered nutritional product is provided. The method includes utilizing an extruder ( | 10-22-2015 |
| 20150366226 | MASS DISTRIBUTION DEVICE AND MOLDING DEVICE - The present invention relates to an mass distribution device for supplying a mass of foodstuff starting material to one or more cavities of a mold drum for molding products from the mass, comprising a base member which extends partially around the outer cylindrical circumference of the drum and which has an introduction area through which the mass is the fed to the cavities. The invention further relates to a molding device and to a process for operating the inventive mass distribution device. | 12-24-2015 |
| 20160100623 | Apparatus and Method for Curled Extrudate - A shaping assembly for producing a discrete spiral shaped food product includes a die that defines at least one aperture that is centered on an aperture axis. The at least one aperture extends to an aperture exit and allows for the movement of a stream of food mass through the aperture and out the aperture exit. A shaping tool includes at least one slicing blade that is disposed over at least a portion of the aperture exit to slice the stream of food mass into a plurality of food mass portions. A coupling arrangement engages the shaping tool to facilitate rotation of the slicing blade to spin the plurality of food mass portions into a spiral shaped stream of food mass. The slicing blade simultaneously slices and spins the stream of food mass to create the spiral shaped stream of food mass. A crimper is used to cut the spiral shaped stream of food mass into the discrete spiral shaped food products. | 04-14-2016 |
| 20160106119 | PRODUCT PREPARATION AND COOKING ASSEMBLY - An array of wells formed in a flexible mold is filled to a uniform depth with cheese by positioning an insert, including a funnel array established by a plurality of spaced funnel members, upon the mold such that each funnel member is in alignment with, freely received within, and supported upon a bottom wall of a respective well. Thereafter, cheese is provided on the insert to fill each funnel member. Next, the insert is removed, causing the cheese within the funnel members to partially and uniformly fill the wells. The cheese is then cooked in the mold, with the cheese being retained below open tops of the wells. Grease developed during the cooking process forms a layer upon the cheese within each well and, during a subsequent cooling process, the grease is drawn back into the produced cheese crisps. Finally, the crisps are removed by flexing the mold. | 04-21-2016 |
| 20160120194 | FOOD PREPARATION SHAPING ASSEMBLY AND METHOD - A food preparation assembly and method with a selectable assembled tower assembly having a plurality of food mold bodies stacked together, each food mold body having an outer body and a through molding cavity with each having a different predefined molding shape, the tower assembly including a plurality of food molding plungers with each having a shape that is substantially similar to one of the predefined shapes of each molding cavity and each of the plurality of food molding plungers being selectable positioned and inserted within the correspondingly shaped molding cavity when assembled in the assembled tower assembly, the tower assembly being selectable disassembled into separately usable food mold bodies with separately usable food molding plungers. | 05-05-2016 |
| 20160184898 | MANUFACTURING PRODUCTS COMPRISING A THREE-DIMENSIONAL PATTERN OF CELLS - Various manufacturing processes, such as three-dimensional (3D) printing, are used to create products having internal structures with a repeating three-dimensional pattern. A three-dimensional pattern in an internal structure includes multiple cells, with each cell formed from material occupying less than 100% of the volume of the cell. While material in a cell does not completely fill the cell, material in each cell of the repeating pattern connects to material in one or more neighboring cells of the three-dimensional pattern. | 06-30-2016 |
