Methods involve packaging butter sticks by adding unformed butter to an extruder, where the extruder shapes the butter into defined dimensions, cutting the extruded butter at a desired length to form butter sticks, cooling the butter sticks, and flow-wrapping the cooled butter sticks within an adhesive film. Systems for packaging butter sticks involve an extruder, a cutting device, a cooling device and a flow-wrapping device, where the extruder shapes unformed butter into defined dimensions, the cutting device slices the extruded butter into butter sticks, the cooling device increases a firmness level of the butter sticks, and the flow-wrapping device packages the butter sticks within a sealed, adhesive film. The extruder, the cutting device, the cooling device and the flow-wrapping device may be connected.

A slicer is provided herein that includes a pair of parallel planar arms having a proximal end and a distal end, each of the arms coupled to each other at the proximal end via a hinge connection and at the distal end via a cutting wire. The apparatus is configured to be operated between a first position in which the pair of planar arms are essentially parallel to each other and a second position in which the pair of planar arms are squeezed closer to each other, and where the cutting wire is sufficiently rigid to maintain the distance at the distal end of the apparatus between the first and second positions.

A block former (1) for the production of blocks of cheese (19) includes an upright drainage column (2) having a feed opening (3) for curd particles (4) at an upper end (5) of the drainage column (2). The drainage column (2) includes an inner wall (6) having an interior surface (7) against which a pillar of curd (8) formed of the curd particles (4) slides as the pillar of curd (8) moves downwardly through the drainage column (2). The upright drainage column (2) is divided into an upper part (9) and a lower part (10). The interior surface (7) at the upper part (9) has a first finish and the interior surface (7) at the lower part (10) has a second finish that provides higher friction with the pillar of curd (8) relative to the first finish.

A food processing device, comprising a bowl with a lid, the lid is provided with a food feed tube. The device also has a spiral cutting means provided at the top of the bowl such that as food enters the bowl via the food feed tube it is cut into continuous ribbons or strips. The spiral cutting means comprises a spiral cutter disc base having a disc-set with a plurality of different types of spiral cutting discs, each of which can be separately aligned with the food feed tube to cut the food into a different shaped continuous ribbon or strip. By rotating the spiral cutter disc base the user can line up a first cutting disc with the food feed tube, make some food cuts, then turn the spiral cutter disc base so that a second cutter disk is lined up with the feed tube and then make a different food cut. In this way the user can cut food into different sizes of ribbon, spaghetti, etc. to achieve a superior presentation of food (e.g. fruits and vegetables). The various cuts made possible with the device can also allow the user to be more creative in their food preparation and cooking.

A block former (1) for the production of blocks of cheese (19) includes an upright drainage column (2) having a feed opening (3) for curd particles (4) at an upper end (5) of the drainage column (2). The drainage column (2) includes an inner wall (6) having an interior surface (7) against which a pillar of curd (8) formed of the curd particles (4) slides as the pillar of curd (8) moves downwardly through the drainage column (2). The upright drainage column (2) is divided into an upper part (9) and a lower part (10). The interior surface (7) at the upper part (9) has a first finish and the interior surface (7) at the lower part (10) has a second finish that provides higher friction with the pillar of curd (8) relative to the first finish.

A food processing device, comprising a bowl with a lid, the lid is provided with a food feed tube. The device also has a spiral cutting means provided at the top of the bowl such that as food enters the bowl via the food feed tube it is cut into continuous ribbons or strips. The spiral cutting means comprises a spiral cutter disc base having a disc-set with a plurality of different types of spiral cutting discs, each of which can be separately aligned with the food feed tube to cut the food into a different shaped continuous ribbon or strip. By rotating the spiral cutter disc base the user can line up a first cutting disc with the food feed tube, make some food cuts, then turn the spiral cutter disc base so that a second cutter disk is lined up with the feed tube and then make a different food cut. In this way the user can cut food into different sizes of ribbon, spaghetti, etc. to achieve a superior presentation of food (e.g. fruits and vegetables). The various cuts made possible with the device can also allow the user to be more creative in their food preparation and cooking.

Methods involve packaging butter sticks by adding unformed butter to an extruder, where the extruder shapes the butter into defined dimensions, cutting the extruded butter at a desired length to form butter sticks, cooling the butter sticks, and flow-wrapping the cooled butter sticks within an adhesive film. Systems for packaging butter sticks involve an extruder, a cutting device, a cooling device and a flow-wrapping device, where the extruder shapes unformed butter into defined dimensions, the cutting device slices the extruded butter into butter sticks, the cooling device increases a firmness level of the butter sticks, and the flow-wrapping device packages the butter sticks within a sealed, adhesive film. The extruder, the cutting device, the cooling device and the flow-wrapping device may be connected.

Systems and methods of packaging butter sticks involve extruding butter from an extruder, where the extruded butter has a temperature of at least about 50 F. and defined dimensions; cutting the extruded butter into sticks; cooling the butter sticks in a cooling environment such that a temperature of a core of the butter sticks drops by about 2 F. to about 10 F. and an exterior temperature of the butter sticks drops by about 45 F. to about 100 F.; and wrapping the cooled butter sticks in a wrapping assembly, where a transition time between exiting the cooling environment and entering the wrapping assembly is less than one minute such that a temperature of the cooled butter sticks equilibrates during wrapping.