| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426524000 | Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc. | 30 |
| 20080199583 | Method for ensuring the use of brine with an optimal composition - A method of freezing with brine comprising releasing at least one ingredient in an effective amount from an automated device into the brine so that the brine is rendered unusable for its intended purpose, thereby ensuring that the brine is used only in a optimal composition. | 08-21-2008 |
| 20080206421 | Food Processing Apparatus - An apparatus with a box-like container includes apertures, and a block member for moving within a cavity in the box-like container. The apparatus is a single unit, from which frozen food, typically in blocks, or out of bags, containers, and the like, may be defrosted and/or, cooked, and then strained, drained or dried, with minimal, if any, spillage or mess. | 08-28-2008 |
| 20080220139 | Methods and Apparatus for Thermal Regulation of Perishable Products - Thermal regulation of perishable products is achieved using a container ( | 09-11-2008 |
| 20080254182 | Packaged Flowable Ice Product, Such as a Milk Shake - A combination of a machine for making and dispensing a flowable ice product such as e.g. soft ice-cream, ice cream slush, in particular milk shake, and a package for the flowable ice product. The machine for making and dispensing the flowable ice product comprises an ice product making assembly including a cooler or freezer unit, and a dispenser unit for dispensing the ice product The dispenser unit is connected to the ice product making assembly and to outlet means of the machine. The flowable ice product can be fed from the outlet means of the machine to the package for the flowable ice product. The package is a collapsible pouch comprising inlet means. | 10-16-2008 |
| 20080274250 | Process and Device for Cooling Food Articles - The invention concerns a device and a process for cooling articles such as food, in particular meat, seafood, fruit or vegetables comprising a rotatable cylinder having an inner space for receiving and cooling the articles, wherein the rotatable cylinder comprises a wall made of a flexible material and the articles are enclosed in the inner space at least partially, wherein the flexible material is at least one of fabric, tissue and canvas, in particular woven, preferably made from polyester, polyamide, in particular nylon, polyurethane and/or polyolefin; as well as articles cooled with the process respectively the device according to the invention. The use of the flexible material allows for simple cleaning of the cooling device even if large rotatable cylinder are involved that comprise an Archimedian screw in their inner space, thus allowing for homogeneous, clean and efficient cooling of the articles. As cooling medium cryogenic liquid, in particular liquid nitrogen or liquid carbon dioxide, or cryogenic solid such as carbon dioxide snow may be used. | 11-06-2008 |
| 20090047404 | CROSS-FLOW SPIRAL HEAT TRANSFER SYSTEM - A heat transfer system for refrigeration and/or heating of products includes a housing having an internal chamber, a baffle, a spiral pathway around the baffle, a gas flow pathway and a blower to circulate gas along the gas flow pathway. The baffle separates the chamber into upper and lower portions. The spiral pathway includes an upper spiral pathway within the upper portion, and a lower spiral pathway within the lower portion. The gas flow pathway includes an upper gas flow pathway across the upper spiral pathway and a lower gas flow pathway across the lower spiral pathway in which gas flow in the upper and lower gas flow pathways defines a circulation loop. The width of the upper gas flow pathway and upper spiral pathway are similar, and the width of the lower gas flow pathway and lower spiral pathway are similar. | 02-19-2009 |
| 20090196971 | Cooling Room - The invention provides a mobile container for cooling produce. The container includes a box-like housing and a plenum wall creating a plenum chamber and a treatment zone. Within the treatment zone, produce can be placed. A plurality of openings are located within the plenum wall to allow conditioning air flow to pass between the plenum chamber and the treatment zone. The openings are of a non-uniform size such that the conditioning air passes from the plenum chamber into the treatment zone through the openings in a substantially uniform manner, allowing the produce to be cooled in a substantially uniform manner. | 08-06-2009 |
| 20090238939 | DEFROSTING DEVICE - A defrosting device includes a substantially hollow liquid impervious housing having a predetermined size and a predetermined shape for receiving at least one of a predetermined frozen item, a predetermined amount of a predetermined liquid, and a combination thereof in an interior thereof. An access mechanism is disposed on such housing at a first predetermined location thereon for accessing such interior of such housing. A securing mechanism is operably disposed on such housing at a second predetermined location thereon closely adjacent such access mechanism for securing such access mechanism in a closed position. | 09-24-2009 |
| 20090269454 | FROZEN FOOD AND METHOD FOR PRODUCING THE SAME - The subject of the present invention is to provide a frozen food, which is a novel frozen kneaded product having a soft texture and containing no preservatives and which can be suitably utilized as a food for a senior, and a method for producing the frozen food. The frozen food of the present invention is produced by: using at least one type of protein selected from the group consisting of animal proteins and vegetable proteins, as a main raw material; adding modified starch, saccharide and water to the main raw material; kneading and heating the resultant mixture to produce a kneaded product; and subjecting the kneaded product to a high-voltage electric-field brine-freezing treatment. The frozen food of the present invention, which has high resistance to freezing, can be preserved over a long period of time and contribute to the effective utilization of food resources. | 10-29-2009 |
| 20100047424 | Use of a Mixture of Carbon Dioxide Snow and Liquid Nitrogen in Quick Freezing Applications - Method for cooling a product, all or part of the cooling being carried out by contact of the product with a mixture of carbon dioxide snow (CO2) and liquid nitrogen. | 02-25-2010 |
| 20100255170 | COLD STABILIZATION OF WINE - A process and apparatus are provided for the cold stabilization of wine by chilling the wine in a tank and supplying a cryogen to the wine in the tank. CO | 10-07-2010 |
| 20110045155 | CHOCOLATE MANUFACTURING APPARATUS INCLUDING STACKER AND UNSTACKER AND ASSOCIATED METHODS - A chocolate manufacturing machine includes a chocolate dispenser and a plurality of chocolate molding trays. There is a chocolate cooler downstream from the chocolate dispenser. A stacker assembles a plurality of vertical stacks of chocolate molding trays for cooling by adding each successive chocolate molding tray to a bottom of a corresponding vertical stack. An unstacker disassembles the plurality of vertical stacks of chocolate molding trays after cooling by removing successive chocolate molding trays from a top of a corresponding vertical stack. | 02-24-2011 |
| 20110059217 | HIGH PRESSURE FROZEN STERILIZATION PROCESS - Methods of sterilizing a temperature sensitive material, such as an acidified or non-acidified food product, pharmaceutical product or cosmetic product, are disclosed. The methods comprise freezing the temperature sensitive material to an initial temperature of less than or equal to −2° C. and then either (i) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 3 minutes or (ii) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 90 seconds, releasing the first elevated pressure for a predetermined pause period of time and then pressurizing the temperature sensitive material to a second elevated pressure of at least 250 MPa for a predetermined second period of time of at least 90 seconds. | 03-10-2011 |
| 20110076375 | ALCOHOL INFUSED ICE CUBE APPARATUS AND METHODS - An ice cube machine that generates ice cubes having an alcohol content of at least 2-5%. The ice cube machine operates at temperatures of no greater than 0° F., and typically at least 0° F. or colder. An ice dispensing system monitors the amount of ice cubes dispensed from the machine and can determine the amount of alcohol dispensed from the system. | 03-31-2011 |
| 20110151088 | HEAT FLUX FREEZER CONTROL APPARATUS AND METHOD - Apparatus and method embodiments for reducing the temperature of a product include a housing having a chamber therein, and an inlet and an outlet in communication with the chamber; a plurality of zones in the chamber between the inlet and the outlet and arranged in descending order of heat transfer rate atmospheres for the product from the inlet to the outlet; and a conveyor assembly for transferring the product from the inlet through the plurality of zones to the outlet. | 06-23-2011 |
| 20110229619 | DOMESTIC BEVERAGE DISPENSING DEVICE HAVING COOLING MEANS - A domestic beverage dispensing device comprising conduit means ( | 09-22-2011 |
| 20110293808 | HANDHELD RAPID COOLING DEVICE FOR FOOD - The present invention relates to a handheld device for quickly cooling hot foods and method for using the device to cool hot foods. In particular, the device is comprised of a vessel, a base that is removably attached to the bottom open end of the vessel and a nozzle affixed through the base. The device is configured to hold frozen elements and receive air through the open top end of the vessel. The air becomes chilled as it flows through the frozen elements and exits the device through the nozzle which is positioned over the hot foods, allowing a user to quickly and easily cool hot foods prior to consumption. | 12-01-2011 |
| 20120171344 | METHOD AND SYSTEM FOR TREATING FOOD ITEMS WITH AN ADDITIVE AND LIQUID NITROGEN - A liquid additive is sprayed over liquid nitrogen to form discrete solid particles of the additive in liquid nitrogen. The mixture of additive particles and liquid nitrogen is mixed with a flow of liquid nitrogen at an eductor pump to provide a food treatment composition comprising additive particles. The food treatment composition flows into an interior of food processing equipment to come into contact with food items contained therein. | 07-05-2012 |
| 20120231139 | APPARATUS AND METHOD FOR THAWING A PRODUCT - A method and apparatus for thawing a commodity includes a plurality of boxes arranged in two rows with a cover for sealing the space between the two rows. A plenum is formed between the two rows of boxes with the plurality of boxes being positioned side-by-side. At least one air handler is provided for pulling air within a predetermined temperature range through ventilation holes in the boxes and along a length of the space formed between the two rows and discharging the air therefrom for thawing the commodity while not raising the temperature of the commodity above a mandated safe zone for longer than a predetermined time. In addition, the air may be forced along the length of the space formed between the two rows of boxes and through ventilation holes in the boxes and/or through spacers positioned underneath adjacent boxes for evenly thawing a commodity positioned in the boxes. | 09-13-2012 |
| 20120258227 | PRODUCT COOLING SYSTEM, METHOD AND APPARATUS TO REDUCE HEAT TRANSFER - A beverage dispensing apparatus including a cabinet for retaining a beverage product and from which the beverage product is controllably dispensed. The cabinet includes structures and systems to make cooling more efficient and maintain more constant product temperatures. The structures and systems function to reduce heat transfer between beverage product stored in containers in the cabinet and the ambient environment. The apparatus maintains a minimal equipment footprint, maintains ease of installing and removing the beverage containers, and accommodates a variety of types of products and types of product containers. | 10-11-2012 |
| 20130136835 | Pressure Vessel, System and/or Method for Dispensing a Comestible Mixture - A pressure vessel, a system and/or a method dispense a comestible mixture. The pressure vessel, the system and/or the method are used to cool, freeze and/or entrain a gas into the comestible mixture before dispensing the same. The pressure vessel may have a lid and a body that are connected to form an air-tight compartment. The compartment is sized to receive a deformable bag of the comestible mixture. The bag has an opening to communicate the comestible mixture from the bag and/or the compartment through a hole in, the lid. The pressure vessel, the system and/or the method has a compressor or other source of a compressed gas a hose to communicate the compressed gas from the compressor into the compartment. Further, the hose communicates the compressed gas to a freezing chamber and/or a cooling chamber of the machine. The pressure vessel, the system and/or the method has a tube to communicate the comestible mixture from the bag to the freezing chamber and/or the cooling chamber. | 05-30-2013 |
| 20130323386 | AUTOMATED CIRCULATING RESERVOIR THAW DEVICE - An automated circulating reservoir thaw device may be provided either as a clean stainless steel companion of comparable size to other kitchen food preparation structures, or as a “drop in” unit which could be installed into existing work spaces in the kitchen environment. The automated circulating reservoir thaw device includes a holding tank and a pump to recirculatingly deliver of one quarter gallon per minute to 3 gallons per minute for a nominal 35 gallon capacity, and controls for actuating a single cold water tap for an automatic fill, and the recirculating pump to facilitate thawing of frozen food items. | 12-05-2013 |
| 20140010938 | METHOD AND APPARATUS FOR COOLING AND TRANSPORTING A BEVERAGE - A device for cooling and flavoring a beverage having a tube with a closed first end and an open second end. Between the first and second end is a plurality of openings. A cap is removably attached to the open end. A cover strip is attached to the cap and extends into the tube such that as the cap is rotated in relation to the tube, the cover strip selectively covers and uncovers the plurality of | 01-09-2014 |
| 20140178553 | METHOD AND AN APPARATUS FOR THAWING FROZEN MEAT - A method of thawing meat frozen in meat blocks for initial separation of the meat block before the meat block is placed in a rotating container is provided. The meat block being subjected to pressure before treated in the rotating container, said pressure initiating a separation process of the meat block into individual pieces. This pressure may be applied over the diagonals of the meat block. The invention also comprises an apparatus for performing the method, said apparatus comprising a number of pistons which either cooperate in pairs or cooperate with a firm opposite face for applying pressure to the meat block. The faces of the pistons may be plane, or they may comprise elevations or depressions as well as adapted to act over at least one of the diagonals of the meat block. | 06-26-2014 |
| 20140220213 | Method and System for Treating Food Items with an Additive and Solid Carbon Dioxide - Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide. | 08-07-2014 |
| 20140377432 | CONVEYOR RAIL SUPPORT, CRYOGENIC FREEZER, AND METHOD OF COOLING FOOD - A cryogenic freezer includes a plurality of conveyor rail supports that rest upon side walls of a lower housing of the freezer. The conveyor rail supports include upper and lower bars that support upper and lower conveyor support rails extending perpendicular to the bars. | 12-25-2014 |
| 20150037483 | DEVICE AND METHOD FOR THE CONDENSATION OF A VAPOR IN A VACUUM CHAMBER - A vacuum cooling device for the cooling of foodstuff, in particular hot bakery products comprises a vacuum chamber ( | 02-05-2015 |
| 20160058062 | DEFROSTING SHEET, DEFROSTING METHOD, AND RESTAURANT USING DEFROSTING SHEET - In conventional defrosting methods such as running water and microwave defrosting, dripping has arisen, affecting flavor and color, and so frozen foods have been evaluated poorly. Also, natural defrosting and refrigerator defrosting require at least two hours, and similarly dripping has arisen and so the reputation has been poor. The objective of the present invention is to perform defrosting of a frozen food such as meat or fish in a short period of time without using thermoelectricity such as electricity. [Solution] This food defrosting sheet is such that a powdered aluminum and a powdered ceramic are mixed with water, a high water absorption polymer or CMC (carboxymethyl cellulose), and hinokitiol, forming a gel, the result is introduced into a bag made of nylon, plastic, or an aluminum sheet, forming a soft sheet, which sandwiches a freezing subject food from the top and bottom, by which means contact area is increased, decreasing dripping arising during defrosting and reducing defrosting time using the heat-absorbing effect of the defrosting sheet for the heat of the frozen food, and so it is possible to decrease changes in color and flavor. | 03-03-2016 |
| 20160106114 | Rapid Chill Process for Poultry Carcasses - Poultry carcasses are chilled rapidly when exposed to a flow of gaseous air at a temperature in the range from about −50° C. to about −120° C. for a period of time in the range from about 1 s to about 60 s. The flow is directed over and into the body cavity of the carcasses. The carcasses are orientated in the flow such that the sternum of each carcass faces downstream. One advantage of the process is that the number of viable microorganisms present on the carcasses is reduced significantly while avoiding freeze-damage to the carcasses. | 04-21-2016 |
| 20160109165 | COOLING DUCT FOR BEVERAGE MACHINE - A beverage making machine having a tank may be arranged to carbonate and/or chill liquid in the tank. A heat sink used to transfer heat from the liquid may be positioned in a duct located in a housing of the machine. Air may flow through the duct from a duct inlet to a duct outlet to receive heat from the heat sink. A precursor liquid supply inlet, e.g., an opening of a water reservoir, may be located near the duct outlet, and the duct may be arranged to conduct any liquid mistakenly provided into the duct outlet to a bottom of the machine, avoiding contact with electronic components of the machine. | 04-21-2016 |
