A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

A device and method configured to jet pressurized liquid from hemal arch of fish into arteries and veins to perform instantaneous fish body blood removal, thereby cleansing the blood vessel interior. The device jets pressurized liquid into hemal arch from severed fish tail to perform fish ikijime (quality-preserving quick kill). A pressure applying device applies pressure to and discharges liquid and a hose conveys the pressurized liquid discharged from the pressure applying device. A valve connected to the hose opens and closes the flow path of the liquid and a nozzle jets the liquid when the valve is in open state. The valve opens or closes the flow path in response to a button being pushed down or pulled up. The nozzle is formed to taper from a large diameter base region toward a tip region, and tip region center hole diameter is formed thin.

A device and method configured to jet pressurized liquid from hemal arch of fish into arteries and veins to perform instantaneous fish body blood removal, thereby cleansing the blood vessel interior. The device jets pressurized liquid into hemal arch from severed fish tail to perform fish ikijime (quality-preserving quick kill). A pressure applying device applies pressure to and discharges liquid and a hose conveys the pressurized liquid discharged from the pressure applying device. A valve connected to the hose opens and closes the flow path of the liquid and a nozzle jets the liquid when the valve is in open state. The valve opens or closes the flow path in response to a button being pushed down or pulled up. The nozzle is formed to taper from a large diameter base region toward a tip region, and tip region center hole diameter is formed thin.

A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

The present invention relates to a method and a device for treating and/or transporting food items. The apparatus and method are designed to facilitate treating animals or food items in liquid. The device of the present invention is designed as a spiral shaped channel with one or more channels wound together around an axis. The apparatus of the present invention and the use thereof provides a method to heat or cool food items in a spiral shaped channel device.

A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

An animal water dispenser apparatus has a container with an inlet opening and an outlet opening, and a water hose connected to the inlet opening. The inlet opening is positioned below the outlet opening. The water hose is adapted to pass fresh water into an interior of the container. The outlet opening is adapted to allow water from the interior of the container to be released outwardly of the container. A fresh water source can be connected to the water hose so as to pass fresh water under pressure through the water hose and into the interior of the container.

A mop washing bucket has a container with an interior volume defined by a bottom and a wall extending upwardly from the bottom, a fluid inlet affixed adjacent to the bottom of the container, and a fluid outlet formed on the container in a location above the fluid inlet. The fluid inlet is adapted to be connected to a water hose. The fluid inlet extends through the wall of the container so as to have one end in the interior volume of the container and another end exterior of the wall of the container. The fluid outlet is adapted to allow water from the interior volume of the container to flow outwardly of the container.