United States Patent [191
[11] E
Patent Number:
Re. 33,510
W1ll1ams
[45] Reissued Date of Patent:
Jan. 1, 1991
[54]
HIGH HUMIDITY STEAM COOKERWITH
2,531,506 11/1950 Geneek .
CONTINUOUSLY RUNNING CONVEYOR Charla E. Williams, Moore?eld, W. Va.
2,622,591 2,767,661 2,767,668 2,796,060
12/1952 10/1956 1011956 6/1957
Bramberry Spooner. Spooner . 13111113.
2,834,188
5/1958
13111116111.
Hemr lndllsh'ies, Inc.’ Moon-‘?eld,
2,846,318 8/1958 Kelly e1 111..
Wash.
2,880,522 4/1959 116111113. 2,899,929 8/1959 146111611.
[75] Inventor: _
[73] Asslsnw
[21] APP1-N°-= 182,203 -
_
[22] mm‘
2,923,138 2/1960 116111111. 2,948,619
Al'" 1"” 1988
8/1960
Ashley.
2,951,490 9/1960 01111161. 2,961,405 1/1961 T111161.
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Reissue of: [64] Pam“ N°-=
2,917,106 12/1961 Duff .
4158237
3,125,017 3/1964 T111113“ e181. . ,l25,946 3/1964 F1111. 3,139,739 1/1964 11661111611. 3,144,122 8/1964 French .
lssu=d=
AN‘- 151 1986
APPl- NW
60,986
3,201,951 8/1965 116111111611.
Filed:
Jul. 26, 1979
3,224,881 12/1965 116111 .
[51]
Ill‘. Cl.’ .............................................. .. A2311 3/06
[52] [58]
US. Cl. ............ .. 126/369; 99/443 C Field ofSearch ................... .. 99/369, 443 c, 352,
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.
3,269,142 3/1966 DEMO“ a a1, _ 3,216,352 10/1966 Allen e1 11. .
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31
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s‘reega
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23
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FAT
13,. POWER OONTHG.
E
Re. 33,510 Page 2 3,761,290 9/ 1973 3,764,343 10/1973 3,815,488 6/1974 3,8 18,8 18 6/1974 3,824,917 7/1974 3,847,069 11/1974
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United United United United United United United United United United
Kingdom Kingdom Kingdom Kingdom Kingdom Kingdom Kingdom Kingdom Kingdom Kingdom
. . . . . . . . . .
OTHER PUBLICATIONS
“Space Freezer, Mini Spiral", 1-page brochure, Fujitet sumo Co., Ltd., 816 Black Diamond Way, Lodi, CA
95241-9317 (date unknown). “Space Freezer, Mini Spiral, Spiral Type Quick-Freez ing Equipment", 4-page brochure, Futitetsumo Co.,
Vandas . Santen . Plemons .
Ltd., 816 Black Diamond Way, Lodi, CA 95241-9317,
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date unknown.
"Fujitetsumo Spiral Steamer, Space Steamer", 8-page brochure, Fujitetsumo Co., Ltd., 816 Black Diamond
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Way, Lodi, CA 95241-9317 (date unknown).
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cle Rapid Refrigeration System, Space Freezer, Spiral Design, 4-page brochure, Fujitetsumo Co., Ltd., 816
1131497 1804322 1912318 1429986 2142124 2403488 2540529Al 2363643C3 2756193A1 2229991C3 2544916132 978633 1048030 1588664 2216534 124447 34475 325971 339172 358596 478541
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. of Germany .
Fuel Bill", G. R. Fennema, Food Industries, Oct. 1934,
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pp. 452-453.
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“Typical Recirculating and Non-Circulating Oven”, Eugene J. Skerkoske, Eclipse Fuel Engnr. Co., Rock
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ford, IL, IHEA Industr. Combustion School Sea. 14, pp. 343-347 (date unknown). Breadmaking, Edmund B. Bennion, Oxford University Press, London, 1967, pp. 194-203.
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Primary Examiner-Frankie L. Stinson Attorney. Agent, or Firm-Nixon & Vanderhye
[51]
ABSTRACT
A steam cooker processes large quantities of food prod ucts such as meat, fish, poultry and produce passed therethrough in a spiral conveyor path. The continu
ously running conveyor is provided with loading and unloading stations outside the cooker and with a contin
uously operable spray detergent cleaning bath.
Re. 33,510 Page 3
greater than atmospheric and by features of the appara tus including control of steam flow out of the cooking chamber and introduction of cold air thereinto.
which is agitated for heat transfer efficiency and to remove fat or drippings from the cooking products. Sanitation means include mounting of machinery parts outside the cooker, access to all sides of the cooking chamber for cleaning, an internal cleaning spray system and other apparatus features.
Two separate steam sources, internal and external, are provided with the internal source comprising a heated pool of water on the floor of the cooker chamber,
67 Claims, 4 Drawing Sheets
Efficient cooking is achieved without loss of humidity, ?avor or appearance by maintaining water drop free steam at near 100' C. and 100% humidity at a pressure
“ US. Patent
Jan. 1, 1991
Sheet 1 014
H2O TO 40
PURE '7 WATER —- .SBBAI
l],
I
32
I
I
POWER CONTROL
Re.33,510
US. Patent
Jan. 1, 1991
Sheet 2 of4
Re.33,510
FIGIZ
US. Patent
Jan; 1, 1991
Sheet 3 014
Re.33,510
‘- US. Patent
Jan. 1, 1991
Sheet 4 014
Re.33,5l0
1
Re. 33,510
2
tlom-atterprlntedinitaliesindicatesthaadditlonsmade
BRIEF DISCLOSURE OF THE INVENTION Food products such as fish, meat, fowl or produce are carried on a conveyor belt in a spiral path through a steam cooking chamber. The chamber is kept near 100' C. and 100% humidity by two steam sources both sup plied with pure water and at a pressure above atmo
byreiasue.
spheric in order to produce efficient rapid cooking
TECHNICAL FIELD This invention relates to cookers and more particu larly it relates to cookers through which are transported food products on a continuously moving conveyor belt.
ance and ?avor.
HIGH HUMIDITY STEAM COOKER WITH CONTINUOUSLY RUNNING CONVEYOR
Matterenelnsedinheavybraekets II] appearsluthe
originalpateatbutfornsnopartofthiareialuespeei?ea
without loss of humidity and with protection to appear One steam source comprises a heat exchange surface in a pool of water on the floor of the chamber stirred to
create heating efficiency and to skim off fat drippings from chicken or meat products. The other externally located steam generator has steam piped into the cham
BACKGROUND ART
her.
In the ?eld of industrial cooking requiring the rapid cooking and throughput of large quantities of food it
The continuously running conveyor belt is passed on a return path outside the cooker through a continuously
hasbeencuatomarytopassthe food throughacooker
run spray detergent cleaning and sanitizing bath, and
on a conveyor belt. Typical examples of such prior art US. Pat. No. 3,982,48l-E. T. Console et al. This
the internal parts of the cooker are all accessible by doors on all sides thereof. Driving machinery and ele ments requiring lubrication are all located outside the
shows a chamber through which a conveyor belt passes to carry produce for blanching in a steam spray.
cooker to present simple sanitary surfaces for cleaning and sanitation. An internal cleaning spray system is also
are as follows:
Certi?ed Manufacturing, Inc., Lynwood, Calif.
provided.
90262 has marketed gas fired broilers with a conveyor
Other features are found hereinafter in the more de
belt transport therethrough.
tailed description of the preferred embodiment.
U.S. Pat. No. 1,491,958-1. F. Logan et al., uses a BRIEF DESCRIPTION OF THE DRAWINGS spiral conveyor to transport food in cans through a dry 30 heat chamber. FIG. 1 is a system schematic diagram showing the various features of the invention; However, in this type of prior art there are many FIG. 2 is a side elevation sketch of the cooker cabinet unsolved problems relating to the cooking, the effi
afforded by the invention;
ciency and the sanitation of conveyor type cooking systems.
Thus, particularly with rapid cooking techniques, the
FIG. 3 is a diatic view, partly broken away, 35 of a continuous conveyor belt spray cleaner afforded by
juices, essences moisture is withdrawn from food prod
the invention;
In general the food products present an interface to the heating medium that does not efficiently transfer heat, such as the fat skin layer of a piece of fowl. Also,
cooker as a?‘orded by this invention; and
FIG. 4 is a diagrammatic view in perspective, partly ucts changing the appearance, ?avor and texture broken away, showing the spiral conveyor path within thereof. the cooker as afforded by this invention; Also the cooking may not be uniform to the center of FIG. 5 is a diagrammatic view in perspective, partly such products as meat which needs to cooked at the 40 broken away, showing the steam supply means for the inner bone structure.
such residue as fat drippings can signi?cantly decrease
FIG. 6 is a perspective view of the cooker cabinet array as provided by this invention. 45
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT Whenever a continuously running conveyor is used it The overall system and combinations] aspects of the tends to carry heat out of the cooker and cool air into it. cooking system provided by this invention are set forth This wastes energy and establishes an uncomfortable 50 in FIG. 1. Thus, it is seen that food products 10 to be
heating e?iciency.
working environment for loading the conveyor.
Also the amount of energy carried out of a hood or _
cooked are loaded on a conveyor belt 11 at the loading
station 12 outside the cooker room wall 13. Preferably exhaust system is signi?cant, and in the case of steam the food products are substantially uniform in size and heat for example, there can be signi?cant heat loss.by weight such as chicken legs, sized ?sh ?lets, steaks, etc. condensation of the steam into droplets. 55 The products thus are loaded on the conveyor belt 11 at The conveyor belts are difficult to sanitize, particu atmospheric pressure at loading station 12 outside the larly in those systems that pass the belt back through the cooker room 14 which is kept at a pressure above atmo cooker to bake on residue. Other movable and irregu spheric. This not only keeps the working conditions larly shaped parts in or near cookers are apt to accumu
more comfortable but improves the cooking ef?ciency
late contaminating residue and breed bacteria. Also 60 as hereinafter shown. accessibility of the systems is in many cases difficult for The products ?rst undergo an optional pure water takedown and entry into interior compartments for spray mist process at station 15 to wet the surface of the
cleaning and sanitation.
Accordingly, it is an object of this invention to pro
vide an improved, efficient, sanitary conveyor type cooker for food products that resolves the foregoing problems, and provides other features and advantages which will be found throughout the following text.
products for better heat interface exchange with the steam inside cooker housing 16. It should be recognized that particularly in the case of meat products which are covered by a fat, this wetting step is important to reduce the insulation characteristics and to achieve more effi
cient and rapid cooking.
3
Re. 33,510
Theproductsarethenpassedthroughaduct 17or.
openinginupperpartofthecookerhousingand through a spiral conveyor path 18 to assure the proper dwell time within the cooker at the chosen conveyor speed. The conveyor belt is of stainless steel for sanitary purposes and is not lubricated, since that would intro
duce contamination for food products.
4
For better steam producing e?iciency the water in pool 40 is circulated by means such as paddle wheel 45 and electric motor 46. This is additionally used to im prove steam production efliciency by creating a wave flow 47 travelling toward fat skimmer 48 which re ceives the crest of the waves on which the fat rides and
removesthefatinthemannerofaswimmingpoolskim
mer mechanism. This prevents any accumulation of an insulating fat ?lm on the pool 40 that prevents or re and heat energy leaving the cooker on the conveyor ll) duces steam output, and further it removes a substance
The conveyor exits the cooker housing 16 at a lower
duct IQwhichisintheforrnofatrapreducingthesteam
out of the cooker housing 16 and fan 21 creates a counter ?ow of air at least suf?cient to prevent any
which could cause both sanitation and ?avor problems if resident long in the cooker chamber. The fat is not thus broken down into a residue gas which would fla
signi?cant unnecessary outward ?ow of heat energy by way of gases carried outwardly by conveyor 11. This
be easily
belt 11.'I‘husball'les20resist?owofhotairorsteam
vor the product adversely nor a scum which would not
Also the fat may constitute a useable
fan can control the rate of fresh air ?ow into cooker
by-product.
housing 16 as later discussed. The cooked food products 10' are then conveyed to
require lubrication or access fat maintenance are lo
To further improve sanitation, those elements which
unloadingstationlloutsidecookerroomuonthe cated outside the cooking chamber, as exempli?ed by outside of wall 23. The conveyor belt is typically wide 20 motor 46 and belt conveyor drive mechanism 49. Also
enough for several side-by-side pieces of meat, produce, ?sh or poultry, for example, and a typical throughput is
thebelt?isreturnedfromunloadingtothelosding
station outside the cooking chamber as shown by the
over a ton of raw products per hour with typical cook
viewofFlG.2wherethereisniche50inthecooker
ing times of 20 minutes between input loading station 12 and output unloading station 22. The cooked product temperature is uniformly in the order of 97' C. The cooking is solely with water droplet free steam
sides of the housing for accessibility for maintenance
near 100' C. and 100% humidity at a pressure above
atmospheric. The high humidity atmosphere prevents losses of humidity of the product as it passes through the cooker and helps retain juices, essences and ?avor
of the product. Also it improves the heating steam inter face heat eschange at the product surface for more
efficient cooking. The higher pressure not only produces a pressure cooker like cooking efficiency to the cooking process, but is critical in connection with the ?avor and con
veyor type product ?ow as well. Thus, consider prod ucts loaded at the conveyor loading station 12 at atmo
spheric pressure when introduced into the cooking chamber will then tend to draw the steam internally within the cellular structure of the product for faster more intimate contact and quicker more uniform cook
ing throughout. This action also resists the leaking and removal of juices and essences of the product for better flavor control.
Part of the steam, typically 25%, is provided by a external steam generator 30 with ?lter to remove water droplets as supplied with pure water 31 to prevent con
tamination. This is piped to various locations 32, 33 within the cooker to assure a constant circulating flow of steam near 100% humidity 100' C. atmosphere about
the products being carried on belt spiral 18. Also, for example, ajet 33 may flow steam in a direction counter
housing 16 to permit a short return path through a con veyor duct 51. The access doors 52 are supplied on all
and sanitation.
Additionally a detergent spray system provides for continuous cleaning of the belt 55 and for a spraying of the cooking chamber as depicted at spray outlet 56 with a sanitary detergent solution. The belt cleaning spray mechanism is shown in detail
in FIG. 3, which with all succeeding ?gures uses similar reference characters for common features to facilitate
comparison. Installed in the return duct 51' about the stainless steel conveyor belt 11 is a spray wash unit 55 powered by
continuously running motor-pump 57. The belt has interconnected sta'mless steel segments which permit travel around guide rollers 58, 59 and other flow paths within the system. The conveyor belt 11 has a central open grating upon which the products rest which per mits steam and detergent spray solution 60 to flow through the belt into sump 61 for recirculation by mo tor-pump 57. Suf?cient spray nozzle arms 62 are provided with nozzle construction and spray pressure such as to dis
lodge any crumbs or drippings of the product remaining
onthebeltaftercookingandunloadingAsanitary
detergent solution is used to provide a sanitary belt for receiving a new loading of products at station 12 with out contamination from the continuously running belt. Because the belt 11 does not return through the cooker,
thereislesstendencytobakeonanyresidueand the
the belt flow path to create a circulation path prevent 55 cleaning function is simpli?ed. Brushes may be used if desiredandthebrmh?removesmoisturefrom the ing undesired loss of steam out of duct 19 as the belt roller 58 to keep the belt drier. It dries rapidly because leaves the cooker, and together with fan 21 can create a it is warm alter leaving the cooker and the reduced desired ratio on input of outside air for circulation.
atmospheric pressure outside wall 13 permits quick For this purpose an outlet stack 35 will let out of the cooking housing 16 an amount of steam ?ow controlled 60 evaporation of residue moisture. The solution in sump 61 is ?ltered for removing residue before recirculation by valve means 36. The remaining steam is provided by an internal boiler having the pool of water 40 on the floor of the cooking
by the pump, and the detergent solution can be changed as often as necessary to maintain strict sanitary condi tions without of introducing bacteria or re
chamber as heated by the heat exchange element 41. To assure the right amount of steam and pressure within the cooking chamber, the power is controlled as a function
taining contaminating residue. Note all mechanisms
of the temperature at the gas discharge stack 35 as sensed by temperature sensor 43.
substances off the belt 11.
such as pump 57 are kept outside the sanitary cooking
compartment and ductwork 17‘, 51' keeping any foreign
5
Re. 33,510
Features shown in FIG. 4 include the spiral path 18 taken by the belt 11 through the cooker chamber, access
to said steam as the sole cooking medium, and two sources of steam providing said steam to cook the food
doors 52, etc. for internal access, maintenance and sani tation and the placement of drive means such as chain
products, nozzles for releasing steam located inside said housing, one comprising a steam generator supplying supplemental steam into said housing at said nozzles located thereinside to maintain the atmosphere together
sprocket 68 for driving the conveyor belt through the spiral path 18 and its associated drive mechanisms. The catwalk array 69 gives a size perspective of the cooker
with the other steam source at near 103% humidity 100‘ C. and a a pressure above atmospheric, and the other
housing 16, and provides access to top entry panels and the mechanism 68 for maintenance. The spiral belt path
source of steam comprising a pool of water within said housing with steam means for boiling the water to cre
may have as many convolutions as necessary to retain
particular specialty products within the cooking cham
ate steam.
ber a desired dwell time for the desired belt travel s
2. The system de?ned in claim 1 having a steam ex
haust pipe, and heat control means for said pool of
.
Details of the heating mechanism are shown in FIG. water regulated as a function of the temperature at said 5. For sanitary purposes stainless steel is used wherever 15 exhaust pipe. possible to avoid any surfaces that could cause dripping 3. The system de?ned in claim 1 having an opening in or collect contamination. The interior 70 of the housing said housing into which said conveyor belt passes, and walls is insulated to preserve heat and to produce a safe
means establishing said steam pressure at a suf?cient
and lower temperature outside wall environment
around operational personnel.
magnitude to discharge steam at a controlled rate from 20
The steam generator unit 30 could be any standard
commercially available steam generator unit and is pref
said housing about the entering conveyor belt.
4.Thesystemde?nedinclaim3withanopeningin
said housing out of which the conveyor belt passes and erably made of stainless steel. It is coupled to a boiler having a steam ?ow path created within said housing by for a supply of sanitary steam from pure water by means said nozzles tending to draw air into the latter said of piping 71. Approved pure water make-up is entered 25 opening to produce a flow path out of the former open from source 31 to assure sanitary steam. All piping is
stainless steel sanitary steam pipe with pipe insulation
having sanitary jacketing.
The ?oor water may be pumped out by pump 75
ing thereby circulating air and steam. 5. A system as de?ned in claim 1 including means
driving said conveyor belt through said housing with all mechanisms requiring lubrication mounted in a com
through drain 76 when sanitizing by detergents from piping 56.
partment outside the housing thereby to avoid food contamination.
The fat skimmer duct 48 has internal baffling to re duce the loss of hot water and it leads to a settling tank
6. A system as de?ned in claim 1 wherein the housing is positioned within a secondary housing such as a room
(not shown) for segregation of fats. where the pressure is maintained above atmospheric. The external steam is preferably disposed through 35 7. A system as de?ned in claim 6 including a station piping 78 to the four corners of the cooking chamber for loading food products through which said conveyor and steam is released at nozzles 32', 33' or along the length of the piping such as shown at 79 to provide
belt passes outside said secondary housing so that the food products are maintained at atmospheric pressure proper mixture and saturation along the spiral conveyor until they enter the cooker system whereby the in path with the steam evaporated from the lower water 40 creased pressure and high humidity cause e?icient pen pool. etration of heat into the products to cook them evenly Externally the cooking cabinet 16 is shown in FIG. 6. throughout by establishing a temperature approaching The top housing 80 encloses the mechanisms for driving 100' C. the spiral conveyor system within housing 16 and the 8. A system as de?ned in claim 1 adapted for process top access door 81 permits entry for maintenance, in 45 ing meat and fowl products which may drip fat into said spection, sanitation and the like. pool of water, including means continuously skimming It is therefore evident that the steam cooking system
the fat from the top of the water to improve the steam
provided by this invention has advanced the state of the capacity thereof. art and provided many improved features. Those novel 9. A system as de?ned in claim 8 wherein the fat features believed descriptive of the spirit and nature of 50 skimming means comprises a paddle wheel on one side the invention are set forth with particularity in the ap of the pool generating waves travelling to the other side pended claims. of the pool and a fat skimmer receiving the crest of the waves and fat residing therein and removing such from INDUSTRIAL APPLICATION the pool of water. Large volumes of food products are processed on a 55
10. A system as defined in claim 8 wherein the heat
continuously running conveyor belt passing through an
ing means for the pool of water comprise heat exchange
energy efficient steam cooker which preserves product
elements at the bottom of said housing, including means circulating the water over said heat exchange elements
humidity, ?avor and appearance. Thus, fish, meat poul try, produce and like food products can be cooked. There are self-cleaning and apparatus features for meet ing the strictest of sanitation requirements. I claim:
to improve the effective steam output efficiency. 11. A system as de?ned in claim 1 wherein said hous ing has access doors for entry thereinto on all sides. 12. A system as de?ned in claim 1 wherein the con veyor belt is passed inside said housing in a spiral path
1. A food cooking system cooking solely with steam foods such as ?sh, fowl, meats or produce carried [coiling downwardly to carry said foods through said through a cooker on a continuously running conveyor 65 housing from an upper to a lower position in said near
belt, comprising in combination, a cooker housing, means passing said conveyor belt through said housing to expose food products within the cooker housing only
100% humidity atmosphere which prevents water drip ping downwardly upon the foods being cooked on the
belt].
7
Re. 33,510
8
13. A system as de?ned in claim 1 including means
22. A cooking system as in claim 15 wherein said interior
pre-moistening the food products on said conveyor belt before entry into said housing to thereby create an em cient heat interchange surface on the food products for
path includes a plurality ofstacked convolutions. the travel of said food products along said stacked convolutions in part providing said su?‘icient dwell time.
23. A cooking system as in claim 22 wherein a lowermost one of said plural convolution: is above the level of the 14. The system de?ned in claim 13 wherein the con sur?rce of said pool of water. veyor belt path passes from a loading station at mo‘ 24. A food cooking system for cooking food products spheric pressure into an enclosure above atmospheric carried on a moving conveyor belt. comprising: pressure and said moistening means comprises means located within said enclosure producing a line spray 10 a cooker housing: means disposed within said housing for defining a con mist covering the surface of the food product on the veyance path. beit without droplets or steaming.
heating by said steam.
a conveyor belt disposed along said conveyance path for
15. A self-contained continuous food cooking system
supporting and conveying said food products along said path.
comprising: a cooker housing which establishes an interior space.‘
means coupled to said belt?rr causing said belt and said
food-conveyance means for introducing food products
food products supported thereby to substantially con tinually translate along said conveyance path through
into said interior space at an inlet ofsaid cooker hous
ing and for removing the food products from said interior .nrau at an outlet of said cooker housing 20 said food-conveyance means de?ning a generally spiral
spaced ?orn said housing inlet;
path of conveyance jbr said food products in said
said housing to expose food products within the hous ing to steam. said path retaining said translating food products within said housing for at least a desired dwell time, and
interior space, which interior path provides a su?icient dwell time for the food products in said interior space as the food products are substantially continually
a source of steam providing steam to contact and cook
translated along said de?ned interior path between
an external steam generator supplying steam into said
said housing inlet and said housing outlet; said cooker housing including (i) an internal pool of
a pool of water within said housing with heating means
the food products, said steam source comprising at
least one of the following:
housing. and
water having a surface at a level below said interior
communicating with said pool of water for creating
path. and (ii) means in heat-exchange relationship to said pool of waterfor converting a quantity of water in
steam.
25. A cooking system as in claim 24 wherein said convey
said pool to steam to thereby provide a steam atmo
ance path forms a spiral including plural vertically stacked
sphere within said interior space which directly contacm said food products to at least in part cook the
part providing said desired dwell time.
convolutions, the number of said stacked convolutions in 26. A cooking system as in claim 24 wherein said steam
food producu during the translation of the food prod
source provida high humidity steam and said food prod
ucts along said interior path. whereby at least partially cooked food products exit the cooker housing at said outlet thereof.‘
ucts are directly exposed to said high humidity steam. 27. A cooking system in claim 24 wherein said conveyor 16. A cooking system as in claim 15. which further com 40 belt comprises a perforated belt that moves with said food
products.
prises skimmer means fbr removing a residual film of
28. A cooking system as in claim 24 wherein said source of steam is disposed in a lower portion ofsaid cooker hous
food-cooking by-products from said pool of water. I 7. A cooking system as in claim 16, wherein said skim
mg. 29. A cooking system as in claim 24 wherein steam
mer means includes a skimmer adapted to collect the
removedfood-cooking by-pr'oducts. and means for creating travelling disturbances on said sur?rce ofsaid pool of water
within said housing condenses and is reheated and recircu lated as steam by said steam source.
which cause said by-products to move towards said skim mer to be collected thereby. 18. A meat cooking system as in claim 15, wherein:
30. A cooking system as in claim 24 wherein said trans lation causing means continually moves said belt.
said food-conveyance means includes an endless con 50
cooker‘ housing between said outlet and inlet, and wherein the system ?rrther comprisa means located along said return path exterior of said
cooker housingfor cleaningfood product residue?om said endless conveyor before said conveyor reenters
said cooker housing inlet. 19. A cooking system as in claim 15 wherein said steam
is high humidity steam and said food products are directly exposed to said high humidity steam. 20. A cooking system as in claim 15 wherein said food conveyorrce means comprises a moving perforated belt and said food products are stationary with respect to said belt and move with said belt.
21. A cooking system as in claim 15 wherein said hous
ing outlet is vertically spaced from said housing inlet.
3!. A continuous food cooking system comprising: a housing;
veyor belt for supporting and moving with said food products during their translation along said interior path and which includes a return path exterior ofsaid
means ?rr defining an internal conveyance path within
said housing. 55
means disposed along said internal conveyance path for supporting and substantially continually translating
food products along said internal path, saidfood prod ucts cooking while within said housing and producing a by-product, said internal path retaining said trans
lating food products within said housing for a dwell time: internal steam producing means disposed within said
housing ?rr producing steam that contacts said food products. said internal steam producing means in
cluding: a_ water reservoir generally disposed at the bottom ofsaid
housing for collecting said by-product, and a heat exchanger applying heat to said water reservoir to convert some of the water in said reservoir to steam,
9
Re. 33,510 ..
10
.
said steam contacting said food products translating along said path: and
temperature sensing means coupled to said outlet stack meansfor sensing the temperature ofsteam exhausted
means communicating with said water mervoir for fa cilitating said steam conversion by removing said
by said outlet stack means; and said heat exchange means includes control means for controlling the amount of heat applied to said water reservoir in response to said sensed temperature. 41. A cooker as in claim 37 wherein said internal steam
by-product.
5
32. A cooking system as in claim 3] wherein said by-pro duct is fat and said facilitating means comprises:
means produces high humidity steam and said food prod
meansfor agitating said water reservoir to produce waves on said reservoir surface: and
ucts are directly exposed to said high humidity steam. 42. A cooker as in claim 37 wherein said supporting and translating means comprises a perforated belt that moves
skimmer means coupled to said reservoir for skimming
said fat by-product from said reservoir surface in
with said food products. said food products resting on said
response to said waves.
33. A cooking system as in claim 31 wherein:
belt.
said housing includes outlet stack means for exhausting a controlled amount ofsaid steam from said housing.
poultry, said cooking system comprising:
43. A cooking system for cooking food products such as a housing;
and temperature sensing means coupled to said outlet stack meansfor sensing the temperature ofsteam exhausted by said outlet stack means; and said heat exchanger includes control means for control
means for defining a conveyance path within said hous
ing. including a belt supporting and substantially
continually translating said food products along said path, said path retaining said translating food prod ucts within said housingfor a desired dwell time such
ling the amount of heat applied thereby to said water
that said food products are heated while within said
reservoir in response to said sensed temperature. 34. A cooking system as in claim 31 wherein said inter
housing to a desired temperature;
nal conveyance path forms a spiral including a plurality of 25 vertically arranged convolutions. 35. A cooking system as in claim 31 wherein said steam
ing said food products to produce a fat by-product: means disposed at thefloor ofsaid housing for collecting said fat by-product: and
producing means produces high humidity steam and said food products are directly exposed to said high humidity steam.
311 A cooking system as in claim 3] wherein said sup
30
44. A system as in claim 43 wherein said collecting means includes:
resting on said belt.
a pool of water within said housing having a surface at a
37. A self-contained recirculating continuous steam
level below a lowermost convolution of said path; and means for removing fat by-product ?oating on said sur
cooker comprising: a housing having a ?oor and walls enclosing an interior space. means disposed within said interior space for supporting
face of said pool of water. 45. A cooking systems in claim 44 wherein said removing means comprises skimmer means for removing a residual
and substantially continually translating food prod
?lm offat by-products from said pool of water.
ucts along a conveyance path within said housing. said
46. A cooking system as in claim 45. wherein said skim
path retaining said translating food products within
internal steam means disposed within said housing for
mer means includes a skimmer adapted to collect the
removedfat by-products. and meansfor creating travelling disturbances which cause said film to move towards saia' 45 skimmer to be collected thereby.
47. A cooking system as in claim 43 wherein said convey
producing steam, said internal steam means includ mg:
ance path forms a spiral including plural vertically stacked convolutions.
a water reservoir disposed on the floor of said housing and having a surface in contact with said interior space, and heat exchange means for producing steam, said steam
48. A cooking system as in claim 43 wherein said convey ance path is non-linear. 49. A cooking system as in claim 43 wherein said convey ance path is circular. 50. A cooking system as in claim 43 wherein said steam
contacting and heating said food products and said housing and thereby forming a condensate, said con
providing means pravida high humidity steam and said
densate returning to said water reservoir and recircu
food products are directly exposed to said high humidity
lating.
steam.
38. A cooker as in claim 37 further comprising paddle wheel means disposed within said reservoir for agitating
5]. A continuous cooking system for cooking food prod ucts such as meat. said cooking system comprising:
said reservoir.
39. A cooker as in claim 37 further comprising:
a housing comprising thermally insulated walls and at 60
means jbr agitating said water reservoir: and
least one access door.‘
means for de?ning a conveyance path within said hous
means coupled to said reservoir for removing fat by-pro
mg;
duct/ram the reservoir surface so as to prevent saidfat
a conveyor belt disposed along said path for supporting
by-product from inhibiting steam production. 40. A cooker as in claim 37 wherein:
means connected to said collecting means for removing
said collected fat by-product from said housing.
porting and translating means comprises a perforated belt that moves with said food products, said ?tod products
said housing and permitting said food products to at least partially cook within said housing for a desired dwell time;
means for providing steam within said housing. said steam contacting said food products and at least in part heating and cooking saidfood products and caus
and substantially continually translating food prod
said housing includes outlet stack means for exhausting
ucts along said path: means mechanically coupled to said belt for moving
a controlled amount of said steam from said housing. and
products within said housing for a desired dwell
65
said belt, said path retaining said translating food
11
Re. 33,510 12
Iiquidfat by-product from said water reservoir surface
housing to a desired temperature; and
so as to prevent said by-product from inhibiting said steam production.
steam providing means for providing substantially water droplet free steam within said housing. said steam
directly contacting the outer surface ofsaid food prod
59. An apparatus as in claim 57 wherein said steam
5
providing means provides high humidity steam and said food products are directly exposed to said high humidity
acts and thereby at least in part heating said food
products.
steam.
52. A system as in claim 51 further including at least one
further heat source means for heating said food products within said housing.
.
said apparatus further includes means for removing said
time so as to heat said meat products within said a
60. An apparatus as in claim 5 7 wherein said food prod 10 ucts rest on and move with said belt.
61. An apparatus as in claim 57 wherein said internal
53. A cooking system as in claim 51 wherein said convey
ance path includes plural vertically stacked paths.
path is spiral.
54. .4 cooking system as in claim 51 wherein said convey ance path is spiral. 55. A cooking mtern as in claim 51 wherein said steam
path includes plural vertically stacked convolutions.
62. An apparatus as in claim 57 wherein said internal
63. An apparatus as in claim 5 7 further including
premoistening means disposed along said external path between said cleaning means and said housingfor prernois
providing means provides high humidity steam and said food products are directly exposed to said high humidity
tening the sun‘ace of said food products supported by said
steam.
56. A cooking system as in claim 51 wherein said food products rest on said conveyor belt and move with said belt.
belt before said products enter said housing so as to reduce 20
insulation characteristics of said fat layer disposed on said food products and thereby permit said steam to more rap
57. A continuous steam cooking apparatus for cooking
idly cook said food products. 64. A continuous food cooking system comprising:
food products such as meat having an outer fat layer. said
apparatus comprising:
a housing;
a housing.
means for defining an internal conveyance path within
means for defining a conveyance path. said path includ ing an internal conveyance path within said housing
said housing. means disposed along said internal conveyance path for
and an additional external conveyance path outside
supporting and substantially continually translating food products along said internal path. said food prod
said housing, said internal and external paths being connected to at least in part form an endless. continu
ous path. said internal path retaining said food prod ucts translating along said path within said housing
ucts cooking while within said housing and producing a by-product, said path having su?‘lcient convolutions to retain said translating food producm within said
for a desired dwell time; an endless belt disposed along said internal and external
a steam source providing steam to contact and cook the
housing for a desired dwell time.‘ and
paths. said belt adaptedfor supporting and translating said food products along said paths:
food products. said steam source comprising at least
one of the following:
means coupled to said belt for moving said belt along said internal and atternal paths;
an external steam generator supplying steam into said
means for providing steam within said housing to come
a pool of water within said housing with heating means
housing. and communicating with said pool of water for creating
into direct contact with the outer surfaces ofsaid food products supported and translated by said belt so as to
steam.
at least in part cook said food products; and cleaning means disposed outside said housing and along
65. A cooker as in claim 64 wherein said steam source
said external path for cleaning food product residue from said belt.
45
58. Apparatus as in claim 57 wherein: said steam providing means includes:
?rr collecting said by-product. and heat exchange means for applying heat to said water
a water reservoir disposed on the ?oor ofsaid housing. said water reservoir de?ning a surface below said
internal path; and heat exchange means communicating with said water reservoir for producing steam. said steam contact
ing and heating said food products and said hous ing and therebyforming a condensate, said conden
comprises internal steam producing means disposed within said housing for producing steam that contacts said food products. said internal steam producing means including: a water reservoir disposed at the bottom of said housing reservoir to convert some of the water in said reservoir
50
to steam. said steam contacting said food products
translating along said internal path. 66. A cooker as in claim 64 wherein said conveyance
path is spiral. 67. A cooker as in claim 64 wherein said food products
sate returning to said water reservoir and recirculot- 55 are directly exposed to said steam. O t O t ing as steam; and
i
UNITED STATES PATENT AND TRADEMARK OFFICE
CERTIFICATE OF CORRECTION PATENT NU.
Re. 33 , 510
DATED
January 1, 1991
INVENTUMS’:
Williams, Charles E.
It is certi?ed that error appears in the above‘identi?ed patent and that said Letters Patent is hereby
cnnectedasshnwn below: ON TITLE PAGE:
Please correct information in " [73] Ass ignee: " page 1 ,
line 5,
as follows:
Delete
"Wash. " and insert therefor
-- West Virginia ——.
Signed and Sealed this
Twenty-sixth Day of May, 1992 Arrest: DOUGLAS 8. COMER
Arresting Officer
Acting Commissioner of Parents and Ti‘ademarks
