A high efficiency airflow management system can be used to reliably and consistently draw air through palletized product stacks with a minimum of energy expenditure. A racking system is provided with a grid of pallet bays separated from an air plenum/chamber by a wall having an airflow opening for each pallet bays. An air seal is formed at the periphery of each opening by resiliently flexible side seals and a top seal to form a highly airtight interface between the pallet assembly and the adjacent airflow opening. When a pressure differential is developed between the chamber and the pallet bay, air is efficiently drawn substantially exclusively through the pallet assemblies with minimal leakage. The flexible sealing arrangement accommodates pallet assemblies with unevenly stacked rows of cases without significant loss of system efficiency.

A method of freezing and preserving a frozen object includes: controlling a temperature in a container to keep the temperature at a predetermined freezing temperature and applying an AC voltage to the frozen object such that a weak current (1 A or more and 1,000 mA or less) flows through the frozen object in the container; and while applying the AC voltage to the frozen object in the container, freezing and preserving the frozen object at a predetermined freezing temperature for a predetermined preserved period or more.

A free-flowing frozen pellet product produced from a paste, which has a viscosity of at least 200 Cp, is produced by a system and product. The system and product include introducing the paste into an enclosed feed tray. The paste is introduced at a pressure above atmospheric pressure and remains above atmospheric pressure while in the enclosed feed tray. Subsequently, the paste is extruded out of the enclosed feed tray through a plurality of projections to produce a plurality of pellets. The pellets are passed through a cryogenic chamber to thus freeze the pellets at subzero temperatures to produce frozen pellets.

The present invention relates to a plate freezer comprising a stack of freezer plates (1), each freezer plate having a first and a second surface (2,3), surrounding a hollow interior through which a coolant may be circulated, where each freezer plate is provided with one or more apertures (10,11), where one or more continuous rods (12,13) is/are inserted through overlapping apertures in the stack of freezer plates, where each rod in a first end is provided with actuator means (20,21), and where engagement members (14) are arranged in communication with one or more rods, where said engagement members may be in a locked position with the rod such that the rod and engagement members move at the same time or an unlocked position where the rod moves relative to the engagement member.

The insulated container having an internal support to separate ice, food, and drinks from melted ice water or liquids to prevent damage to the dry items. The dry items are placed on top of the flat upper surface of the removable support. The removable support may include apertures that allow melting ice water to drain past the top surface and through the apertures of the removable support.

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

The present invention relates to a packaging, particularly for frozen food, which particularly comes from renewable sources, and which particularly does not compete with food production.

The problem is solved by a packaging for a frozen product, wherein at least 50 wt % of the packaging and/or its main component is formed of kraft paper and/or kraft cardboard, particularly unbleached, and/or paper, particularly fresh fiber paper.

A frozen tea or tonic precursor composition including a mixture including at least two frozen ingredients selected from the group consisting of tea leaves, roots, herbs, fruit, flowers, vegetables, and combinations thereof, wherein each ingredient is not dried and is at least one of whole, unrefined, and unprocessed, the composition further characterized by an absence of added sugar, artificial ingredients, and artificial preservatives. The mixture defines a solid three-dimensional shape having an external surface area-to-volume ratio of at least 2/cm. A method of preparing the mixture is disclosed. A single-service container may include only one or more of the solid three-dimensional shapes.

A packaged food product has a sheet of dough, and the sheet of dough includes at least two elements chosen preferably from water, legume flour, rice flour, vegetables, vegetable fibers and starches. The packaged food product having the sheet of dough is frozen and further includes a container. A method for preparing a sheet of dough includes at least the steps of receiving, storing and transferring raw materials required to prepare the sheet of dough; mixing and amalgamating the raw materials until a uniform mixture is obtained; and passing the mixture through a machine in order to obtain a uniform sheet of dough. The dough is then cooked, cooled, and cut, then frozen and packaged.

A brewed beverage product is provided that, in some embodiments, may comprise an oxygen permeable container containing a frozen deoxygenated brewed beverage, the frozen deoxygenated brewed beverage including a coffee or tea based beverage or concentrate having been its dissolved oxygen content reduced to less than 2.0 parts per million (ppm) in order to reduce oxidation of coffee or tea-based flavor compounds in the degassed coffee or tea based beverage or concentrate. The frozen deoxygenated brewed beverage may further have an exterior surface formed from a frozen deoxygenated liquid so as to be substantially void-free in order to limit the ingress of oxygen into the frozen deoxygenated brewed beverage.