A method for grasping a row of multiple separate blocks of frozen food originating from a plate freezer, the row extending in a longitudinal direction corresponding to the longitudinal direction of the plate freezer, includes the steps of grasping the row of blocks along its opposing lateral edges by closing a clamp (1) having two grasping elements (2, 20) that extend along the opposing lateral edges of the row, wherein at least one of the grasping elements along its length includes multiple separate pinching elements (4, 40), each element for pinching one or more of the blocks, the pinching elements being individually movable with respect to the at least one grasping element in a direction perpendicular to the longitudinal direction of this grasping element, the method further including adjusting the lateral position of each pinching element when closing the clamp, by individually moving each pinching element.

A system for vacuum chilling poultry product includes: a vacuum chamber configured to be evacuated to chill poultry product in the vacuum chamber; at least one inclined or vertical conduit coupled to the vacuum chamber, with the at least one conduit configured to hold at least one water seal when the vacuum chamber is evacuated; and a conveying mechanism that is configured to continuously convey the poultry product upwardly through the at least one conduit, then into and through the vacuum chamber, and then downwardly through the at least one conduit.

A method is provided for packaging frozen oysters on a half shell in a container. Each frozen oyster on the half shell comprises oyster meat on a round shell. The method includes the step of positioning the frozen oysters within the container in an inverted orientation such that oyster meat of the frozen oysters faces a bottom of the container and the round shell of the frozen oysters faces an opening in a top of the container.

A system for vacuum chilling poultry product includes: a vacuum chamber configured to be evacuated to chill poultry product in the vacuum chamber; at least one inclined or vertical conduit coupled to the vacuum chamber, with the at least one conduit configured to hold at least one water seal when the vacuum chamber is evacuated; and a conveying mechanism that is configured to continuously convey the poultry product upwardly through the at least one conduit, then into and through the vacuum chamber, and then downwardly through the at least one conduit.

Method and device for freezing food items in a gradual process, where the food items are first put through under-cooling before the food items are placed in a container or receptacle for freezing. The method and device are particularly suitable for freezing freshly slaughtered and bled fish for later processing.

A rocker chiller includes a chilling tank and a baffle assembly. The baffle assembly includes a drive shaft, a baffle blade extending along a bottom of the tank and a plurality of spaced-apart and elongate baffle members extending in a radial direction from the drive shaft towards the bottom of the tank. The elongate baffle members contact the drive shaft at spaced-apart locations along the drive shaft and define a plurality of openings therebetween. The elongate baffle members are sized and shaped to push at least a majority of the carcasses laterally through the heat exchanging liquid in a direction generally orthogonal to a lengthwise forward movement of the carcasses from the first end of the tank to the second end of the tank.

A raw frozen meat product is disclosed. The meat product is provided in a package in a range of sizes less than one-half inch in irregular diameter, each size making up a predetermined percentage by weight of the total meat in the package. The meat is provided in a tray and a carton for receiving the tray of meat. The carton includes a bottom surface, a top surface, a rear surface and a front surface, is self-standing on the bottom and rear surface, and the top surface and the front surface define a cutout so that the meat product can be visually examined by a consumer when standing on the bottom surface or rear surface.

Freezing installation for freezing food articles in blocks, particularly seafood, where the food articles prior to being introduced into the freezing installation is arranged in trays, said freezing installation comprising a pre-pressing apparatus and one or more horizontal plate freezers (2, 3, 4, 5, 6), said horizontal plate freezer (2, 3, 4, 5, 6) having one or more horizontal freezing plates (31): means for introducing trays into the pre-pressing apparatus the pre-pressing apparatus comprises a plurality of horizontal shelves onto which in use the trays are placed, and a top plate (21), said shelves (22) and top plate (21) are stacked on top of each other, where each horizontal shelf and the top plate (21) are connected to at least one actuator such that each shelf and top plate (21) is able to be moved vertically, and the at least one actuator can provide a downwards force in use urging the horizontal shelves and the top plate (21) into contact with the trays positioned on the shelves; means for transferring the trays from the shelves of the pre-pressing apparatus to the horizontal freezing plates (31) of the one or more horizontal plate freezers (2, 3, 4, 5, 6); one or more plate freezers (2, 3, 4, 5, 6), each having a plurality of freezing plates (31) stacked on top of each other means for emptying the plate freezer (2, 3, 4, 5, 6), and transferring the tray for further processing.

A system for processing pieces of protein includes a freezer unit that receives the protein pieces in an uncooked state and retains the uncooked protein pieces at a temperature and for a time interval to crust freeze the protein pieces to a depth sufficient to impart dimensional stability to the uncooked protein pieces; a packaging machine that receives the protein pieces from the freezer unit and retains the protein pieces in cooking pouches; a batter applicator that deposits a batter made from high-gluten flour in the cooking pouches to coat the outer surfaces of the protein pieces; the packaging machine programmed to vacuum seal the batter-coated protein pieces in the cooking pouches; and a heating unit programmed to sous vide cook the protein pieces in the cooking pouches for a time and temperature selected to completely cook the protein pieces and leave the batter sufficiently tacky to adhere to breading.

A method may include grinding raw whole muscle meat into a ground meat material and heating the ground meat material to cook the ground meat material into a cooked ground meat material suitable for consumption. The method may also include freezing the cooked ground meat material and mixing the frozen and cooked ground meat material with an additive comprising a starch to produce a meat mixture. The method may further include pressing the meat mixture into a formed shape and slicing the formed shape into meat portions of a predetermined size.