A patty forming machine is configured to mold food products. The machine includes a stripper plate through which food product is configured to pass when the stripper plate is in a fill position, a sensor configured to determine positions of the stripper plate, a movable mold, and a sensor configured to determine positions of the mold. A processor is operatively coupled with the sensors. The processor is configured to receive information from the sensors and to determine when the stripper plate is to be moved from the non-fill position to the fill position relative to a determined position of the mold.

A patty forming machine is configured to mold food products. The machine includes a stripper plate through which food product is configured to pass when the stripper plate is in a fill position, a sensor configured to determine positions of the stripper plate, a movable mold, and a sensor configured to determine positions of the mold. A processor is operatively coupled with the sensors. The processor is configured to receive information from the sensors and to determine when the stripper plate is to be moved from the non-fill position to the fill position relative to a determined position of the mold.

A system that includes a mould drum having one or more product cavities, a first front end, and a second front end; a forming apparatus, which utilizes the mould drum to form food products from a food mass; a cleaning apparatus, which cleans the mould drum after forming the food products, the cleaning apparatus is remote from the forming apparatus; a movable unit that is configured to transport the mould drum from the forming apparatus to the cleaning apparatus, and vice versa; and a support structure and a spindle, which are reversibly attached to the forming apparatus during production and reversibly attached to the movable unit during the transport of the mould drum.

A system for forming all variants of hamburger steaks, without being dedicated to a single variant, from a mass of meat comprises a mold including at least one cavity for forming hamburger steak, a channel for supplying the meat mass to the mold, and an element for forming an interface between the channel for supplying the meat mass and the mold. The element for forming an interface includes a pipe length having a first end connected to an outlet of the channel for supplying the meat mass and an opposite second end connected to an inlet of the mold, a grinding plate, and edges for holding the grinding plate in a cross section of the pipe length, the edges for holding the grinding plate being discretely distributed along the pipe length.

A system for forming all variants of hamburger steaks, without being dedicated to a single variant, from a mass of meat comprises a mold including at least one cavity for forming hamburger steak, a channel for supplying the meat mass to the mold, and an element for forming an interface between the channel for supplying the meat mass and the mold. The element for forming an interface includes a pipe length having a first end connected to an outlet of the channel for supplying the meat mass and an opposite second end connected to an inlet of the mold, a grinding plate, and edges for holding the grinding plate in a cross section of the pipe length, the edges for holding the grinding plate being discretely distributed along the pipe length.

In order to be able to insert loafs, which are pre-frozen for slicing into slices, at least lightly frozen, into a form cavity of a form tube without any problems or to manage with smaller form tube cross-sections, it is proposed, according to the disclosure, to carry out the first part of the forming of the loaf already before freezing, i.e., when inserting it into a preform. The loaf is frozen in this state, compressed in the preform, together with the preform in a freezer, then removed and fed to the final pressing in the form tube to the final pressed state.

Disclosed herein is a press mechanism for a griddle to mold a steak burger puck into a formed steak burger patty. The press mechanism can include an arm connected to a hinge. The hinge can be attached to a griddle surface. The platen can be connected to the arm and can include a concave surface to receive a steak burger puck. A platen heater can be connected to the platen to heat the platen to an operating temperature less than approximately 200 degrees Fahrenheit.

A method for cleaning and/or evaluating a food products mould drum and a combination of such a food products mould drum and a mould drum cleaning and/or evaluating device are disclosed. The mould drum cleaning and/or evaluating device includes one or more pressure housings arranged against the outside of and over one or more mould cavities and form, together with the mould drum, an outside chamber. The outside chamber includes a chamber port connectable to a pressure line of a fluid circuit, and the mould drum includes a passage port connectable to a return line of the fluid circuit. Cleaning/evaluating occurs by allowing a pressurized fluid stream to enter via the chamber port into mould cavities and then via a wall part porous structure through a passage, and exit via the passage port to the return line of the fluid circuit.

The purpose of this invention is to take a given food product such as loose hamburger meat and form it into multiple patty shapes with the use of a compacter within a container and a cutter. The patties should be formed without the user having any direct contact with raw meat.

A reconstructed bacon product includes meat sourced exclusively from pork bellies. The product includes a cohesive mass of compressed layers of pork belly fat trimmings and pork belly lean trimmings of whole muscle segments. A method of forming a reconstructed bacon product includes obtaining pork belly lean trimmings of whole muscle segments and pork belly fat trimmings, macerating the pork belly lean trimmings, layering the pork belly lean trimmings and pork belly fat trimmings, compressing the layers, heat processing the layers in a mold to form a cohesive mass, and demolding the cohesive mass.