A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The inventive extreme vacuum cooling (EVC) technology and apparatus for food rapid cooling and food flavor infusion can work in ultra low pressure conditions with adaptive chamber pressure control to avoid liquid splash inside the food chamber. The disclosed EVC cooling and food flavor infusion apparatus has a one-unit design for handing small payloads, and a dual-module design to handle larger payloads. It can accelerate the food marinating and brining process with substantial time savings. Using the EVC apparatus, large amounts of meats, vegetables, and fruits can be prepared with various flavor infusion recipes. Plant-forward and high-volume food service kitchens can become more time and energy efficient, less labor intensive, and higher throughput food preparation operations.

A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans a gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the food products and recycling excess coating material.

A reduced-size apparatus for applying food coating that includes a belt assembly for conveying food products, having an input end and an output end, and a recycle assembly, capable of receiving excess coating from the output end of the belt assembly and conveying it to the input end, wherein the recycle assembly includes at least one of a base coating distribution passage and a top coating distribution passage for providing coating for application to a food product situated on the belt assembly.

An extreme vacuum cooling (EVC) method and apparatus is disclosed for rapid cooling, food treatment, and flavor infusion in commercial kitchens and food processing plants. Operating under ultra-low pressure with adaptive chamber pressure control, the EVC apparatus eliminates liquid splash and optimizes marinating and brining, achieving substantial time and energy savings. Available in single-unit and dual-module designs, this technology and apparatus enables swift, flexible, safer, less labor-intensive, and high-throughput food preparation operations.

An extreme vacuum cooling (EVC) method and apparatus is disclosed for rapid cooling, food treatment, and flavor infusion in commercial kitchens and food processing plants. Operating under ultra-low pressure with adaptive chamber pressure control, the EVC apparatus eliminates liquid splash and optimizes marinating and brining, achieving substantial time and energy savings. Available in single-unit and dual-module designs, this technology and apparatus enables swift, flexible, safer, less labor-intensive, and high-throughput food preparation operations.

A method and an apparatus for bringing fish to an under-cooled state by a sub-chilling process before processing, which prolongs rigor and allows processing of the fish in rigor providing better quality fish products.

A method and an apparatus for bringing fish to an under-cooled state by a sub-chilling process before processing, which prolongs rigor and allows processing of the fish in rigor providing better quality fish products.

The present disclosure relates to a novel method for rendering slaughtered poultry (mainly chicken and turkey) kosher following the Jewish Kashrut laws. More particularly, the method concerns the salting and washing processes the slaughtered poultry go through prior to packaging and marketing as Kosher foods. During the novel koshering process the birds are hung on stripes, keeping them from touching and salting each other. The end product of the disclosed method of the current application is a Kosher bird that contains less salt, compared to other traditional standard koshering techniques.

The present disclosure relates to a novel method for rendering slaughtered poultry (mainly chicken and turkey) kosher following the Jewish Kashrut laws. More particularly, the method concerns the salting and washing processes the slaughtered poultry go through prior to packaging and marketing as Kosher foods. During the novel koshering process the birds are hung on stripes, keeping them from touching and salting each other. The end product of the disclosed method of the current application is a Kosher bird that contains less salt, compared to other traditional standard koshering techniques.

A process for dry aging meat uses an enclosed, atmosphere controlled room with forced circulation and ultra-violet lighting, containing an anti-microbial meat aging rack with a salt brick stack covering one wall. Humidity is controlled to maintain between approximately 60 and approximately 65%. Temperature is controlled to maintain between approximately 32 degrees Fahrenheit and approximately 33 degrees Fahrenheit. UV lighting, some of which produces ozone, controls odors and sanitary conditions for the dry aging process.