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.

There is provided a method for preparing a frozen onion soup au gratin, wherein heating of the frozen onion soup au gratin produces an onion soup au gratin comprising, in the following order from bottom to top: a first layer comprising onion soup, a second layer comprising at least one partially submerged bread piece or crouton and a third layer comprising gratinated cheese, wherein the first layer remains substantially free of immerged cheese.

There is disclosed a plate freezer apparatus. The plate freezer apparatus comprises a first frame member configured to support a plurality of vertically disposed freezing plate members arranged to define a freezing cavity therebetween and a flooring system configured to extend below the freezing plate members to form a base for the freezing cavities, wherein the flooring system is configured to be raised so as to lift any frozen material present in freezing cavities out of the freezing cavities so that the frozen material extends from the freezing cavities to project above an upper edge of the freezing plate members. A second frame member is mounted above said first frame member so as to extend substantially a length of the first frame member, the second frame member having a plurality of paddle members mounted therein that are individually actuable to extend between a horizontal axis where the paddle members extend substantially parallel with the second frame member, and a vertical axis where the paddle members extend from the second frame member to be received between the frozen material raised from the freezing cavities. The first frame member further comprises a lifting mechanism adjacent a proximal end thereof, the lifting mechanism being actuable to raise the proximal end of the first frame member so as to tilt the first frame member towards a distal end and wherein the paddle members are actuable to facilitate controlled release of the frozen material such that upon release the frozen material is able to slide along the upper edges of the plates and off the distal end of the first frame member for collection.

A method for preparing semi-finished products in a package with the possibility of their further automated heating and/or cooking, according to which the components of semi-finished products are preliminarily prepared, they are accelerated cooling and placed in a portioned container. Sealing a container with a semi-finished product, treating it with ultraviolet radiation and applying a barcode to the container with a program for warming up and/or cooking in a microwave oven, which contains an indication of the power level of the microwave source, which is sufficient for uniform and complete heating and/or cooking of all components that make up the semi-finished product, as well as time. Shock freezing of a semi-finished product is carried out and its storage and/or transportation is carried out. Before eating a semi finished product, it is heated and/or cooked in a microwave oven equipped with a barcode reader.

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.

The frozen gyoza dumpling of the present invention contains frozen gyoza dumpling itself 1 and frozen batter liquid 2 attached to the gyoza dumpling itself, wherein not less than 40% weight of the total attached frozen batter liquid 2 attaches to outer peripheral edge part of the bottom surface 14 of the gyoza dumpling itself and extends downwardly and sidewardly from the outer peripheral edge. In addition, the container of the present invention preferably contains the frozen gyoza dumpling of the present invention, the inside of the container has a supporting surface to support not less than 60% of the bottom surface 14 of the gyoza dumpling itself 1, and a recess part to preferably receive the frozen batter liquid. In addition, the present invention provides a pack of frozen gyoza dumplings which uses the above-mentioned container, and a manufacture method of a frozen gyoza dumpling by using the above-mentioned container.

The insulated container having a support that separates the ice, food, and drinks from the melted ice water to prevent damage to the food items. The ice, food, and drinks are placed on top of the flat upper surface of the removable support. The removable support has an inflatable bladder on the underside designed to look like downwardly positioned semi-cylindrical ridges, having apertures between the ridges in a foldable spine that allows the melting ice water to drain past the top surface, at the edges of the bladder and through the apertures of the removable support into the voids between the semi-cylindrical ridges below.

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 the 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 overall height of a plate freezer having a certain capacity can be reduced, and the time needed for freezing the product is reduced.

A ready-to-eat, shelf-stable tater-tot type snack food made from one or more of the following food products: vegetable (including starches from root vegetables), fruit, meat, bean, or meat analog. The tater tot-type snack food has a crispy outer layer or layers and crunchiness throughout the tater tot-type snack food. The tater tot-type snack food does not require cooking or warming prior to consumption. The tater tot-type snack food has extended shelf stability, especially when packaged in an oxygen free environment. The tater tot-type snack food can be manufactured using either freeze drying or vacuum frying techniques.