A system for cooling a product includes an enclosed environment having an outlet, an inlet, and a temperature in a first temperature range. An antechamber is at least partially surrounding the inlet of the enclosed environment and has a temperature in a second temperature range. A conveyor system includes a conveyor path extending between the inlet and the outlet of the enclosed environment and provides a spiral travel path. The temperature range of the enclosed environment is configured to cool the product before the product exits through the outlet of the enclosed environment.

Automated blast gel pack conditioning equipment is provided and includes a housing with an evaporator and heater and defining a void space for containing a set of gel packs, at least one fan for circulating air within the housing such that a path of air flow extends through an air insufflation end to an air return end within the housing, at least one temperature sensor located within the housing, and a controller for receiving temperature measurements from the at least one temperature sensor and for automatically controlling operation of the evaporator, heater, and fans during phase change processing and conditioning of gel packs. A method of phase change processing and conditioning gel packs and a temperature sensor assembly are also provided.

Disclosed are methodology and apparatus for freezing the exterior crust of products, such as food products, in a manner that does not cause the exterior of the product to adhere to the surface on which it is placed during or after the freezing.

The present invention addresses the problem of providing a novel freezing system and a method for producing frozen ingredients, the system and method being such that the amount of free water after defrosting of the frozen ingredients is lower than with conventional freezing. The present invention solves the above problem by providing an ingredient freezing system comprising two or more freezing units for freezing the ingredient, and a transport unit for transporting the ingredient to the two or more freezing units, the two or more freezing units being configured so as to freeze the ingredient in stages so that the ingredient is frozen at progressively lower temperatures as the ingredient is transported on the transport unit.

A heat transfer system includes a conveyor belt having air permeable outer and inner side walls and forming a conveyor stack having a plurality of tiers and a central space with a volume. A first portion of the volume and a first plurality of tiers are in a first sub-chamber and a second portion of the volume and a second plurality of tiers are in a second sub-chamber. The system further includes generating means which: produces, in the second sub-chamber, airflow in a horizontal direction towards the conveyor stack and in a horizontal and radial direction across the second plurality of tiers to enter the second portion of the volume; and draws, in the first sub-chamber, the airflow in a horizontal direction away from the conveyor stack and in a horizontal and radial direction to exit the first portion of the volume across the first plurality of tiers.

The invention is a cooling tunnel for rapidly cooling a food product (1). The cooling tunnel (10) includes a plurality of thermal zones (21, 31) within the tunnel, and a conveying means (14) for transporting the food product sequentially therethrough. In operation, circulating air and the food product within each thermal zone are in a heat exchange relationship whereby heat from the food product is transferred to the circulating air and a heat exchanger extracts heat from the circulating air and exhausts the heat from the thermal zone.

The efficiency of a device for cooling or heating objects on a belt that moves through a path of a helix, in which gaseous cooling or heating medium is circulated within the device, is improved by positioning fans that circulate the cooling or heating medium so that the fans are distanced from the top of the helix.

The present invention addresses the problem of providing a novel freezing system and a method for producing frozen ingredients, the system and method being such that the amount of free water after defrosting of the frozen ingredients is lower than with conventional freezing. The present invention solves the above problem by providing an ingredient freezing system comprising two or more freezing units for freezing the ingredient, and a transport unit for transporting the ingredient to the two or more freezing units, the two or more freezing units being configured so as to freeze the ingredient in stages so that the ingredient is frozen at progressively lower temperatures as the ingredient is transported on the transport unit.

A processor of a sensor device receives a plurality of images capturing a scene that depicts at least a portion of a conveyer entering a treatment area of a food processing system. The processor processes one or more images, among the plurality of images, to detect one or more characteristics in the scene. Processing the one or more images includes detecting presence or absence of a product on the at least the portion of the conveyor depicted in the scene, and classifying the scene as having one or more characteristics among a predetermined set of characteristics. The sensor device provides characteristics information indicating the one or more characteristics detected in the scene to a controller. The characteristics information is to be used by the controller to control operation of one or both of the conveyor and the treatment area of the food processing system.

An impingement oven (40) includes an upper housing structure (46) forming the exterior of the upper half of the impingement oven and a lower housing structure (48) to mate with the upper housing structure. An interior impingement housing (62) is positioned interior to the upper and lower housing structures (46) and (48). A conveyor (60) extends through the interior impingement housing (62). The inside surfaces of the upper and lower housing structures (46) and (48) cooperate with the interior impingement housing (62) to define upright supply chambers (80a) and (80b) on opposite sides of the impingement oven to direct cooking medium downwardly upon the work products being carried by the conveyor and also upwardly through the porous belt of the conveyor, thereby to thermally process the work products being carried on the conveyor.