A method and device for freezing food items in a controlled and homogeneous manner. The method and device use plate freezers to bring the food items in a regulated manner through the whole freezing process.

Disclosed is a method of manufacturing marinated tuna for a tuna burger, and more particularly to a method of manufacturing marinated tuna for a tuna burger, in which tuna is covered or mixed with a marinating mixture for removing a fishy taste from the tuna and kept refrigerated, so that the unique flavor or smell and fishy taste of the tuner, which consumers do not like, can disappear while improving the texture of the tuna, thereby providing the tuna burger that the majority of ordinary consumers will like.

Disclosed is a method of manufacturing marinated tuna for a tuna burger, and more particularly to a method of manufacturing marinated tuna for a tuna burger, in which tuna is covered or mixed with a marinating mixture for removing a fishy taste from the tuna and kept refrigerated, so that the unique flavor or smell and fishy taste of the tuner, which consumers do not like, can disappear while improving the texture of the tuna, thereby providing the tuna burger that the majority of ordinary consumers will like.

A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The disclosed extreme vacuum cooling (EVC) technology and apparatus can work in ultra low pressure conditions with adaptive pressure control to avoid potential liquid splash inside the vacuum chamber caused by un-controlled low pressure conditions. Clean air or inert gas is added into the vacuum chamber so that the chamber pressure can track a setpoint trajectory that may have ramp up periods in order to avoid liquid splash events. The inventive apparatus allows the user to automatically cool various kinds of foods based on a recipe with minimal human interaction and meet food safety regulations. Different cooling recipes can be created based on the type and volume of the foods and a related vacuum pressure setpoint trajectory. High-volume food service kitchens can achieve less labor intensive, more time efficient, and higher throughput food preparation operations.

A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The disclosed extreme vacuum cooling (EVC) technology and apparatus can work in ultra low pressure conditions with adaptive pressure control to avoid potential liquid splash inside the vacuum chamber caused by un-controlled low pressure conditions. Clean air or inert gas is added into the vacuum chamber so that the chamber pressure can track a setpoint trajectory that may have ramp up periods in order to avoid liquid splash events. The inventive apparatus allows the user to automatically cool various kinds of foods based on a recipe with minimal human interaction and meet food safety regulations. Different cooling recipes can be created based on the type and volume of the foods and a related vacuum pressure setpoint trajectory. High-volume food service kitchens can achieve less labor intensive, more time efficient, and higher throughput food preparation operations.

A refrigeration device, a refrigerator, and a control method therefor, a food processing method and a control device. The refrigeration device includes a compressor, a condenser, a throttling device and an evaporator, and the compressor, the condenser, the throttling device and the evaporator are sequentially connected to form a refrigerant circulation loop; a connecting pipeline between an exhaust port of the compressor and a refrigerant inlet of the throttling device in the refrigerant circulation loop is a first connecting pipeline; and the condenser is arranged on the first connecting pipeline. The refrigeration device further includes an auxiliary heat exchange branch, and the auxiliary heat exchange branch includes a condensing heater for heating a heating region, and is arranged on the first connecting pipeline in parallel; and a first valve device is further arranged on the auxiliary heat exchange branch.

In an air composition adjustment device configured to adjust composition of air in a target space, an air circuit configured to supply air having adjusted composition to the target space is provided with a first passage through which outside air is introduced into an adjuster, and a second passage which is branched from the first passage and through which outside air is introduced into the sensor, and the second passage is provided with a moisture removal portion configured to remove moisture in air introduced into the sensor. This reduces a risk of a failure of the sensor due to contact of the sensor with moisture passed through the passage introducing outside air into the sensor.

An apparatus for preserving consumable products comprising an inner housing arranged within an outer insulated housing, wherein walls of the inner housing define a compartment for receiving consumable products, said walls comprising an inlet wall for inflow of a heat exchange fluid into the compartment, an opposed outlet wall for outflow of a heat exchange fluid out of the compartment, side walls and a base, the side walls and base adjoining the inlet wall to the outlet wall, wherein the inlet wall and outlet wall each include a series of apertures to accommodate a continuous heat exchange fluid flow through the apparatus such that, in operation, consumable products received in the compartment of the inner housing are immersed in the heat exchange fluid to exchange heat with the heat exchange fluid.

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

To configure existing drawers as evacuable drawers of a vacuum drawer device, a cover for installation in the drawer body can be used. The cover evacuates at the drawer interior with an evacuation system, so that the interior is evacuated when the drawer is closed and ventilated before the drawer is opened. The cover is airtight, is profiled in such that evacuation with a controller, a pump and a valve are fixedly integrated in at least one recess in the cover and the cover has at least one air channel leading into the inside of the cover or, respectively, into the at least one recess, with the air channel operatively connected to the evacuation system such that when the cover is placed onto the drawer, air from the interior can be pumped out of the interior, the inside of the cover interior or, respectively, the at least one recess through the air duct.