Method for heating and cooking foods in a closed treatment chamber by maintaining the temperature and moisture content

The cooking process comprises the steps of providing a food treatment chamber equipped with a vapor pervious conveyor; preparing a moving stream of a process vapor at a temperature having a lower range of between 165.degree. F. to 212.degree. F.; circulating the stream along the conveyor; injecting water vapor into the moving stream of process vapor and supplying heat to the moving stream to control the temperature and moisture content of the process vapor; placing the food product in discrete pieces upon the conveyor; and moving the product continuously in its original position on the conveyor through the treatment chamber.

BACKGROUND OF THE INVENTION 
This invention concerns the method for the treatment of food including 
treatment of solid food products in a super-heated water vapor or 
steam-laden atmosphere. 
In food treatment, and particularly in the case of meat products, it is 
desirable that the end product should be attractive in appearance 
including the color, texture and shape. The moisture content of a solid 
food product should be controllable during heat treatment. It is desirable 
that a food product be subjected to handling or movement as little as 
possible in processing so as to preserve the shape of the product and to 
avoid crumbling. 
SUMMARY OF THE INVENTION AND OBJECTS 
In summary the invention relates to an oven providing an elongated 
processing path and comprising within a housing a cooking chamber having a 
continuous conveyor extending therethrough, said conveyor being of 
perforate construction so as to permit passage therethrough of the process 
atmosphere. A heating chamber is provided in the oven housing arranged in 
communication with the cooking chamber, the heating chamber having a 
heating unit therein for raising the temperature of the process 
atmosphere. Means are provided for injecting water vapor into the process 
atmosphere and means are provided for recirculating the process atmosphere 
from said heating chamber. 
The process of the invention comprises providing a food treatment chamber 
equipped with a vapor pervious conveyor; preparing a moving stream of 
process vapor at a temperature having a lower range of between 165.degree. 
F. to 212.degree. F. and circulating said proess vapor along and through 
the conveyor; injecting water vapor into the moving stream of process 
vapor and supplying heat to the process vapor; placing the food product in 
discrete pieces upon the conveyor and moving the product continuously in 
its original position on the conveyor through the food treatment chamber. 
An object of the invention is to provide an improved process for applying 
heat to a solid food product through circulation thereabout of a process 
vapor containing a large component of water vapor. 
Another object of the invention is to provide an improved oven for cooking, 
baking and broiling a wide variety of food products, which oven achieves 
the functions of fryers, infra-red and open flame broilers, ovens and 
blanchers. 
Another object of the invention is to provide an improved cooking process 
of the type described above which includes the collection of all product 
drippings for further use as gravies or saleable renderings. 
Other objects of the present invention will be apparent from the following 
detailed description of the preferred embodiment considered in connection 
with the attached drawings.

DESCRIPTION OF THE PREFERRED EMBODIMENT 
The food treatment unit or oven 10 of the present invention, as illustrated 
in the drawings (FIGS. 1A, 1B, 7 and 8), comprises in general a shell 11 
divisible in a horizontal plane into an upper shell portion 12 and a lower 
shell portion 13, a framework 14, an endless conveyor 16, a circulating 
fan 17, a heating unit 18 which may be electric powered cal-rods or a 
natural gas burner, and steam discharge nozzles 19. In viewing the 
drawings it will be understood that the product feed end of the oven 10 is 
shown on the left of FIG. 1A and FIGS. 7 and 8, and the product discharge 
end is shown on the right in FIG. 1B and FIGS. 7 and 8. Thus the direction 
of movement of the top run of the endless conveyor 16 is from the left to 
the right as indicated by the arrows 25, and the process vapor within the 
oven is circulated by the fan 17 in the direction of the arrows 21 of 
FIGS. 1A and 1B concurrent with the direction of conveyor movement. 
Considering now the oven apparatus in more detail, and referring 
particularly to the framework, referencewill be made to FIGS. 1A, 1B, 2, 
3, 7 and 8. In general, the framework comprises interconnected horizontal 
and vertical members including the seven pairs of legs 22 arranged 
respectively at the center, at each end of the oven, and two pairs at each 
of the two lifting sections defined by the four hoists 23, also arranged 
in pairs. As shown best in FIG. 8, the function of the four hoist 23 is to 
elevate the upper shell portion 12 and this will be described in more 
detail below. Each of the legs 22 is equipped with height adjusting means 
for leveling the oven and which comprises an adjustment screw 24 which is 
threadably mounted in the base of the leg and held securely in a selected 
position by a lock nut 26. Horizontally arranged cross members 27 extend 
transversely of the oven and interconnect the legs 22 in pairs. 
Longitudinally extending horizontal members 28 maintain the legs in a 
fixed supporting attitude providing a rigid, light framework for the oven 
structure. The frame members 22, 27 and 28 may be made up from tubing 
which is desirable in shape because of its ease of external cleaning, good 
strength to weight ratio and favorable appearance. 
As mentioned above, the shell or housing 11 is divisible along a horizontal 
plane and comprises the upper shell portion 12 which is shown in FIG. 8 in 
the raised condition being supported therein by the two pairs of hoists 
23. The upper shell 12 is raised both for purposes of cleaning, inspection 
and maintenance of the oven interior. The upper 12 and lower 13 shell 
portions are shown in the closed conditions for operating in FIGS. 1-3 
wherein a water seal 31 is provided for retaining the process atmosphere 
within the oven, confining the cooking gases against escape to the 
surrounding plant, and also to prevent entrainment of air into the oven 
which degrades the process atmosphere. The water seal 31 also acts as an 
explosion release should there suddenly occur a great rise in pressure 
within the oven. 
The lower shell of housing portion 13 is supported on the framework 14 
being connected to the uprights or legs 22. The lower shell portion is of 
double-wall construction, as shown in FIGS. 2 and 3, and the bottom slopes 
from each end towards a low point midway along its length (FIGS. 1A and 
1B) where a pair of drain nozzles 32 are positioned for carrying off into 
a manifold 33 juices, fats or other liquids falling from the product into 
the lower shell portion. As viewed in transverse cross-section, FIGS. 2 
and 3, the lower shell portion has a configuration resembling the letter 
"W". The spaced double walls provide a passageway for circulation of a 
liquid coolant such as water so that the bottom portion inside wall 34 may 
be maintained at a relatively low temperature (e.g. 170.degree. to 
180.degree. F.) which would preserve fats and juices from the product 
relatively intact and will prevent them from becoming overheated or burned 
on to the inside surfaces. Thus it will be understood that the inside wall 
34 and the outside wall 36 are spaced apart throughout the length of the 
oven 10 to provide space for circulation of coolant along the bottom of 
the lower shell portion 13. Side walls 37 extend upwardly from the inside 
bottom wall 34 and terminate in an inwardly inclined flange 38 which 
serves as the support for horizontally disposed pans or covers 39 which, 
with the walls 34 and 37, serve to define a cooking chamber 41 within the 
food treatment unit 10. 
Spaced laterally outwardly of the side wall 37 there is provided the wall 
member 42 which joins with the wall member 37, the wall member 42 having a 
bottom horizontally disposed wall 43 (FIG. 2) integral therewith which 
unites the inside wall 37 forming a longitudinally extending channel 
which, when filled with water, defines the water seal 31 for receipt of 
the vertical skirts 44 from the upper shell portion. The water contained 
in the water seal 31 is circulated independently of the system for 
circulating water along the bottom of the lower shell portion. 
The arrangement of the walls at the ends of the lower shell are 
substantially the same at each end and a typical section is shown is FIG. 
5. There it will be seen that inside 35 and outside 40 end walls are 
arranged spaced apart to provide coolant circulation therebetween and a 
horizontal baffle 45 is interposed midway along the end walls so as to 
divide the end portions into upper and lower circulation compartments. The 
upper compartment 46 is arranged so that the coolant may communicate with 
the coolant passageways in the tubular supports for the conveyor, as will 
be explained more fully below. 
The upper shell or upper housing 12 is of substantially larger volume than 
the lower shell which encloses the cooking chamber 41, as may be seen from 
FIGS. 1A, 1B, 2 and 3. The upper shell 12 is of double wall construction 
and provides an insulating air space 54 between the outer radiation shield 
56 and the inner chamber wall 57. Inside, the upper shell portion provides 
a process vapor heating chamber 51 which is equipped with the burner 18 
operating within the chamber 51 and the fan 17 which serves to circulate 
the process vapor from the heating chamber into and from the cooking 
chamber. The process vapor returns from the cooking chamber through the 
gap 52 (FIG. 1B) between the cooking and heating chambers and in so doing, 
the process vapor passes across the two steam discharge nozzles 19 which 
serve to charge the process vapor with saturated steam. It will be 
appreciated that the covers 39 or pans supported by the side walls 37 
define the lower boundary of the heating chamber 51, as may be seen in 
FIGS. 1A, 1B, 2 and 3. 
To minimize cooking odors in the surrounding plant and to positively vent 
the oven to the out-of-plant atmosphere or to a fume disposal apparatus, 
each end of the upper housing portion 12 is equipped with a double-walled 
stack 58 (FIGS. 1A and 1B). Each stack is equipped with an exhaust fan 
(not shown) which operates to effect circulation from the oven interior, 
as indicated by the arrows 64 in FIGS. 1A and 1B. Air drawn into the oven 
through the oven inlet 15 or outlet 20 passes largely up the stack, being 
drawn across the gap established by the reception baffle 59 and into the 
flue section 61 defined by the end baffle 62 spaced from the inside end 
walls 63 of the housing 12. Thus a draft of air is swept in through both 
the oven inlet 15 and outlet 20 and up the flue 61, and this draft 
entrains a minor portion of the process atmosphere taking it up the stack 
58 which is replaced, it is believed, by the process steam supplied from 
the nozzles 19. The stacks 58 are telescopically related to the associated 
plenums 60 (indicated in FIG. 8 by broken lines) so as to accommodate the 
vertical movements of the upper shell portion 12. 
Referring now to FIGS. 1B, 3 and 8, the burner assembly 18 is arranged with 
respect to the heating chamber 51 so as to discharge therein a jet 66 of 
flame and combustion gases generally concurrently to the direction of flow 
of the process atmosphere and in the embodiment the burner projects at an 
angle of approximately 45.degree. and oriented forwardly in the direction 
of flow, as indicated by the arrows 21. Alternatively, an electric 
powered, cal-rod unit (not shown) may be installed where it is desirable 
to eliminate the combustion products from the process vapor. The burner 
assembly 18 is supplied with natural gas or other suitable gaseous fuel 
from the gas conduit 67 which is in communication with a gas source. The 
burner assembly includes an electric motor 68 operatively coupled to a 
blower 69 for supplying the necessary volume of air to the burner. The 
entire burner unit is mounted on a framework 71 on the top of the oven 
housing. A suitable burner assembly is one manufactured by the Maxon 
Premix Burner Co., Inc. of Muncie, Ind., Model No. 435 which can provide 
an output of 3.5 million B.T.U.'s per hour. A spray shield 72 is mounted 
for pivoting movement so as to cover the discharge of the burner during 
oven cleaning operations. As shown in FIG. 1B, the spray shield is 
disposed in the out-of-the-way position for oven operations. 
Referring to FIGS. 1A and 2, it will be seen that the vapor circulating fan 
assembly 17 is mounted in the upper shell portion in a protective nacelle 
77 so that the electric motor 76 is shielded from the oven atmosphere by 
the double wall of the nacelle. On each side of the oven the nacelle 77 is 
open affording air coolant to the motor 76. A drive shaft 78 extends from 
the fan motor 76 through an opening 79 into the heating chamber 51 and a 
fan impeller 81 is secured on the shaft 78 to rotate within a shroud 82. 
An array of stator vanes 83 (FIGS. 1A and 2) are arranged between the side 
walls 57 downstream of the fan for regulating the flow of the process 
atmosphere to the inlet opening 53 between chambers 41 and 51. 
An eight-bladed, 27-inch fan wheel driven by a 71/2 horse power motor was 
found suitable for the circulating fan assembly 17, and to provide a mass 
flow of 1200-1300 cubic ft. per min. 
Referring to FIGS. 1A and 1B, 4, 5 and 6, the endless conveyor 16 for 
carrying the product 85 through the oven includes the endless conveyor 
belt 86 which, for example, may be formed from flat, flexible wire belt 
material employing wire 0.072 inches diameter arranged on a 1/2 inch 
pitch. The belt 86 extends the entire length of the oven and thus extends 
through both the oven inlet 15 and outlet 20, shown in FIGS. 1A, 1B. The 
belt itself is of open construction and is therefore pervious to the 
process vapor so that the product 85 will be contacted by the process 
vapor through the belt. This is important in cooking the undersides of 
chicken parts and the like products and eliminates the requirement of 
turning the product over to cook the underside. 
The belt is supported along its length inside the oven so as to readily 
permit circulation of the process vapor through the belt. More 
particularly, the belt support includes a plurality of longitudinally 
extending, water-cooled, pipe supports 87 which are supported vertically 
from the side walls 37 of the lower shell portion by the tubes 88 
arranged, as appears in FIG. 7, in a square loop configuration. The tubes 
88 are supported at the side walls 37 by brackets (not shown). Coolant is 
circulated through both the longitudinally extending belt supports 87 and 
through the tube supports 88 to maintain those members at a sufficiently 
low temperature so that cooking products are not burned on and therefore 
these members remain in a relatively clean condition throughout oven 
operation. The conveyor supports 87, 88 are in communication with a 
coolant header provided by the upper compartment 46 of the oven end wall 
(FIG. 5). A pump 89 is provided for circulating liquid both in the 
conveyor supports and in the coolant spaces or passageways 47 along the 
bottom wall. At the product discharge end of the oven a similar manifold 
or header compartment 46 is provided in the end wall and is arranged in 
communication with the longitudinal pipe supports 87. 
A conveyor drive unit 91 is arranged at the feed end of the oven (FIGS. 4, 
5 and 6) and includes, for example, an electric motor 92 coupled to an 
adjustable, variable speed reduction unit 93 which is mounted upon a 
support bracket 94 which is suitably secured to the oven framework 14. The 
output shaft 97 of the speed reduction unit 93 is coupled to the conveyor 
drive roller 98 through the sprockets 99 and 101 and chain 102, as shown 
in FIGS. 4 and 5. The drive roller 98 is rotatably supported at each of 
its ends by bearing structure 103 mounted upon a structural angle member 
96 arranged vertically between the frame cross-members 27, as shown in 
FIG. 4. The drive roller is provided with suitable teeth 106 for 
engagement with the wire mesh belt 86 so that the wire mesh belt may be 
positively driven by the roller 98. To regulate the tension within the 
wire mesh belt 86, apparatus is provided including two rollers 107, 108 
which are adjustably mounted with respect to the framework and so arranged 
to provide the necessary wrap of the belt around the drive roller, as 
shown best in FIG. 5. The bearings 109 serve to support the larger of the 
two tension rollers 107 with respect to the member 96, as shown in FIG. 4. 
By moving the smaller of the two rollers 108 in the vertical plane, as 
viewed in FIG. 5, the degree of tension within the wire mesh belt may be 
regulated. 
At each end of the oven there is mounted an idler roller 111 about which 
the belt is reeved to establish the plane of the belt through the oven 
proper. Each idler roller 111 is rotatably supported at its ends by 
bearing structure 112 (FIG. 4) mounted upon a bracket 113 made integral 
with the side plate 114 rigidly connected to the lower portion of the 
housing. 
At each oven inlet 15 and outlet 20 there is arranged beneath the conveyor 
belt 86 a belt support plate structure 117 rigid with the side plates 114 
and serving to establish, respectively, a product loading and a product 
discharge station for the oven. A flexible flap member 118 is arranged, as 
shown in FIG. 5, over each inlet 15 and outlets 20 so as to retain the 
process atmosphere within the oven and to minimize air entrainment 
therein, while affording easy passage of the product 85 carried by the 
belt with respect to be processing chamber. 
As shown in FIGS. 1A and 1B, a drip pan 116 is provided on the framework 
and is disposed below the lower run of the belt 86. The drip pan is sloped 
towards its center and is equipped with a drain (not shown) to facilitate 
cleaning. 
A clean-in-place liquid spray system is incorporated into the oven 10 so 
that following an operational run the oven interior may be thoroughly 
cleaned to meet governmental and industry standards of cleanliness. The 
spray system includes an array of spray nozzles 121 disposed in both the 
heating chamber 51 (FIGS. 1A and 1B) and in the cooking or processing 
chamber 41 (FIG. 2). During the cleaning operation the nozzles are 
supplied with cleaning and rinsing solutions through suitable conduits 
(not shown) and the solutions are recirculated through the cleaning system 
at desired rates and temperatures from a supply of such solutions located 
outside of the oven. The drain 33 in the bottom of the lower housing unit 
serves, during the cleaning operation, to carry off the cleaning fluids 
and entrained cleanings. 
Mentioned above was the function of raising or elevating the upper housing 
portion 12 from the lower housing portion (FIGS. 1A, 1B, 8-10). As may be 
seen best from FIGS. 9 and 10, the system for raising the upper housing 
portion 12 comprises four hoists 23 arranged in pairs, the upper ends of 
which are connected to a transversely extending lifting tube 124 (FIGS. 2 
and 3) which extends through the upper housing portion. Each of the hoists 
or jacks 23 is mounted upon a platform 125 rigidly secured to and disposed 
between two adjacent legs 22. Each hoist or jack assembly 23 includes a 
base 128 secured by fasteners 129 to the platform 125 and a vertically 
extending internal jack screw 131 operatively mounted at its lower end in 
a bearing (not shown) and a cooperative lifting nut 132 fixedly secured to 
a tubular strut 133 which is joined by a pin 136 to the laterally 
extending lifting tube 124, as shown in FIG. 10. An outer housing 137 
encloses the tubular strut 133 and is rigidly mounted upon the base 128 of 
the hoist, the housing being equipped with an annular guide cap 138 
through which the strut 133 may slide freely. Within the strut the upper 
end of the jack screw 131 is equipped with an alignment spool 141 which 
slides freely with respect to the inside surfaces of the strut 133 so as 
to maintain the jack screw 131 centered within the strut 133. Rotation of 
the jack screw 131 serves to raise or lower through the lifting nut 132 
the tubular strut 133 and in turn the upper housing portion through the 
lifting tube 124, it being understood that there are four jack screws 
which operate in unison through a drive system to be described immediately 
below. 
More particularly, it will be seen from FIG. 9 that there is provided a 
right angle drive motor 127 which is coupled through a shaft 126 to two 
right angle gear drive units 129 which in turn are each coupled by 
laterally extending shafts 123 to the hoist units 23. Pillow blocks 142 
are provided at intervals to support the shafting, as shown. As indicated 
by the arrows 144, FIG. 9, rotation of the shafting through operation of 
the drive motor 127 in the directions indicated serves to raise the upper 
housing assembly to a raised position as shown in FIG. 8. Conversely, 
rotation of the shafting in the direction opposite to that indicated by 
the arrows 144 will serve to lower the upper housing unit again into the 
position as shown in FIGS. 1A and 1B. Suitable limit switches (not shown) 
are provided for stopping the drive motor 127 when the limits of travel of 
the jack screws have been reached. 
Means are provided for detecting and regulating the moisture content of the 
process atmosphere within the oven 10. Referring particularly to FIGS. 1B, 
3 and 11, the moisture control unit 146 may be arranged in the moving 
process atmosphere within the heating chamber and includes a fine spray 
nozzle 147 which projects a spray of water against a spaced apart 
iron-constantan, "J" thermocouple 148, both arranged within an open-ended 
duct 149, FIG. 1B. The nozzle 147 projects a spray concurrent to the flow 
of the process atmosphere within the heating compartment and thus the "wet 
bulb" thermocouple 148 is disposed downstream of the spray nozzle 147. A 
second or "dry bulb" thermocouple 151 is disposed within the oven 
preferably within the heating chamber 51 and also extends into the path of 
the circulating atmosphere. The thermocouple 148 is electrically coupled 
to a controller recorder 152 which serves to sense the electrical output 
of the thermocouple and to respond to established control limits through a 
pneumatic output to a pre-arranged setting. The controller output is 
coupled to a pneumatically operated steam valve 153 in the steam supply 
line 161 so as to operate the valve 153 for regulating the steam supply to 
the steam nozzles 19 so as to achieve and maintain a pre-set moisture 
content of the process atmosphere. Shutoff valves 154 are provided in the 
steam line 161. 
The thermocouple 151 is electrically coupled to a controller recorder 172 
which serves to sense the electrical output of the thermocouple 151 and to 
respond through a pneumatic output to a prearranged setting. The output of 
controller 172 is coupled to a pneumatically operated gas valve 173 in the 
gas supply line 67 so as to operate the valve 173 for regulating the gas 
supply to the heating unit 18 so as to achieve and maintain the pre-set 
oven temperature. 
Steam in this embodiment is supplied to the line 161 at a pressure from 
25-35 psig and at a saturated quality of and at a temperature of between 
260.degree.-281.degree. F. A spray of hot water may be substituted for the 
saturated steam. A satisfactory spacing for the nozzle 147 from the "wet 
bulb" thermocouple 148 has been found to be on the order of 16 inches and 
a satisfactory flow through the nozzle 147 is on the order of 0.06 gallons 
per minute. Water is supplied to the line 156 at a pressure of about 15-20 
psig and at a temperature which may vary between 50.degree.-200.degree. 
F., but preferably at about 60.degree. F. In the water supply line 156 
there is provided a strainer 157, a pressure regulating valve 158 and 
shutoff valve 159. 
The moisture control unit 146 works on the principle that a water droplet 
sprayed into a hot atmosphere will change in temperature until it reaches 
a point where the partial pressure of the water vapor from the droplet 
equals the partial pressure of water vapor in the process atmosphere or 
the dew point temperature. If the droplet temperature is initially higher 
than the equiblibrium or dew point temperature, then water evaporates from 
the droplet surface, dissipating heat energy from the droplet until its 
temperature falls to dew point temperature. On the other hand, if the 
initial droplet temperature is lower than the equilibrium temperature, 
moisture from the atmosphere condenses on the surface of the droplet 
supplying energy until the droplet rises to the dew point temperature. The 
droplet temperature adjustment is virtually independent of the normally 
measured dry bulb oven temperature and is a function of moisture content 
of the process atmosphere. Thus, the measurement of the droplet 
temperature after it has reached equilibrium is then a measure of the 
partial pressure of water vapor in the atmosphere and which may be 
converted to give the composition of moisture by volume in the process 
atmosphere. This measurement is made through the use of the controller 152 
or through psychometric tables the temperature reached by the dry bulb 
thermocouple 151 and that reached by the "wet bulb" thermocouple 148. 
Fresh filtered water is continuously introduced through the water supply 
line 156 and once the water has been sprayed against the wet bulb 
thermocouple it is dumped through the duct 149 into the space 41 below the 
conveyor belt. This procedure keeps the thermocouple 148 in a clean 
condition being constantly washed by the water spray. 
The present invention is predicated on the fact that water vapor or steam 
has an enlivening effect upon the appearance and flavor of certain food 
products such as meat patties, salisbury steak, chicken parts, etc. This 
effect is vastly enhanced when the cooking takes place largely in the 
absence of air so as to reduce or minimize the degenerative effect of 
oxidation and drying out of the product. 
The present invention also makes possible a very rapid processing cycle 
which is contributable to a high heat transfer rate from the 
moisture-laden process vapor to the relatively cooler product such that 
moisture from the process atmosphere may leave the vapor state and 
condense upon the product releasing the heat of the vaporization. This 
phenomenon is particularly present as the product first enters the cooking 
chamber which is the moment when the temperature differential between the 
process atmosphere and the product is the greatest. The condensing of 
moisture upon the product tends, it is believed, to seal in moisture 
contained within the product and minimizes the tendency for a product to 
dehydrate such as when process in a substantially dry, rapidly moving, 
e.g. 1200-2400 feet per minute, gaseous stream. The process may be readily 
controlled by means including the moisture control system 146 so as to 
maintain one preferred high percentage of water vapor or steam in the 
process atmosphere, e.g. 30 to 51%, and permitting food treatment to occur 
at a relatively high processing temperature, e.g. 400.degree. 
F.-600.degree. F., without deterioration or burning of the product, in 
this one preferred range. If it is desired to process certain food 
products at a lower temperature, e.g. about 165.degree. F., for the sake 
of appearance, yield, flavor or any similar property, it is only necessary 
to reduce the output of the heating unit 18 and to select a corresponding 
processing time in order to obtain a thoroughly acceptable result. 
The apparatus and process have been in successful operation in a range of 
moisture content as low as 8-11% in the 450.degree.-600.degree. F. range 
for meat patties to achieve particular finished color characteristics. 
Temperatures as low as about 250.degree. F. for the gas fired unit and as 
high as about 1100.degree. F. for the cal-rod unit have been employed for 
such products as unbreaded chicken and turkey breasts on the one hand, and 
meat patties on the other, to achieve particular treatment times and 
finished appearance characteristics. For an electric heater unit (not 
shown), temperatures as low as about 165.degree. F. have been employed for 
shrimp. 
The process disclosed here is of considerable versatility insofar as the 
operant conditions can be readily and rapidly changed. For example, to 
increase the temperature from about 200.degree. to 400.degree. F. or, 
respectively decrease it by that amount, or to change the moisture content 
of the process vapor, requires no more than about one minute in time. It 
is thus possible to process in rapid succession a variety of food 
products, to be packed into combination meals such as TV dinners, and 
similar items. 
The process also provides for recovery of the juices and fats drippings for 
re-use in gravies and the like. Referring to FIG. 12, a collection plate, 
inside wall 34, which receives the renderings and drippings from the food 
on the conveyor 16 is maintained at a temperature between 175 and 195 
degrees to prevent the juices and fat from the drippings from solidifying. 
In one preferred embodiment of the invention the drippings flow from the 
collection plate through the drain nozzles 32 to the manifold 33, and from 
the manifold through a downward sloping pipe 174 into a container 175 
which is provided with a strainer 176 to screen out solid food particles 
which may have been detached from the food during treatment and carried 
away along with the drippings. A pump 177, actuable by an electric motor 
178 pumps the liquids from the vessel 175 into an L-shaped pipe 179. One 
leg of the pipe 179 extends longitudinally through the heating chamber 51 
in a substantially horizontal direction. A plurality of nozzles 180 on the 
horizontal portion of pipe 179 communicate with vee-shaped headers or 
troughs 181 which are suitably supported in the cooking chamber. The 
liquid overflows the troughs 181 onto the product as a basting medium and 
is recirculated. The distribution of fluid from the headers 181 over the 
food on the conveyor is indicated by the arrows 182. Starter blades 183 
are attached at one of their ends to the cover or partition 39 and are 
disposed upstream of the headers 181 to prevent the process vapor stream 
from unduly interfering with the direction of the fluid deposited from the 
units 181 with respect to the food elements on the conveyor. 
In one preferred embodiment of the invention a flavor feed inlet 184 is 
provided in the vertical portion of pipe 179 through which a predetermined 
amount of flavoring or seasoning material may be introduced either alone 
or into the upward-moving basting liquid, to be mixed therewith before it 
is distributed over the food. In this way various agents can be added 
which greatly enhance the appearance or the flavor of the finished food 
and increase its appeal to the consumer both at the point of sale and at 
the point of consumption. 
For the treatment of certain types of food, liquid material may be 
introduced by itself through inlet 184, even if there is no release or 
recirculation of drippings from the food through the apparatus as 
described heretofore. French fried potatoes, for example, treated at 
230-250 degrees in an atmosphere having a 40% moisture content, may be 
advantageously supplied with an overhead spray of plain or flavored 
cooking oil introduced through the inlet 184 and the associated 
distribution means, to seal in the inherent moisture of the potato pieces 
between the crusty outer surfaces. 
To ready the oven for processing a solid food product such as chicken 
parts, meat patties, frozen products, etc., the conveyor is set into 
operation and the exhaust fans (not shown) connected to the stacks 58 are 
set into the condition for withdrawing air through the oven inlet 15 and 
outlet 20 and a portion of the process vapor from the oven to the stacks 
to minimize cooking odors escaping into the plant. Then the oven is 
brought up to the desired temperature by actuating the heating unit 18, be 
it gas or electric (not shown), and setting the fan 17 into operation so 
as to circulate the atmosphere within the oven. As operational temperature 
is approached, steam is injected into the processing chamber through the 
nozzles 19 to reach the established or selected moisture content for the 
operational temperature. 
Solid food products 85 in discrete pieces are placed upon the belt at the 
loading station established at the left end of the oven, as viewed in FIG. 
1A. As products 85 are moved by the belt they are carried through the 
fabric curtain 118 into the processing chamber and through the entire 
length of the oven in their original positions, leaving the oven through 
the outlet 20 to the discharge station on the right, as shown in FIG. 1B. 
The process vapor is circulated above, below and through the conveyor belt 
86 being that the belt is of open construction and is arranged for easy 
passage of the process vapors therethrough. The product 85 is cooked or 
treated by the process atmosphere on all sides without the necessity of 
turning the product over to treat the bottom side. The fan 11 propels the 
process vapor through the processing chamber or cooking chamber 41 through 
the opening 52 back into the heating chamber 51. As the stream or draft 
passes through the opening, steam or a hot water spray from the nozzles 19 
is injected into the moving stream. As shown in FIGS. 2 and 3, the 
respective transverse cross-sectional areas of the cooking compartment 
above and below the conveyor belt 86 are substantially the same. Thus, the 
rate of vapor flow above and below the conveyor belt will be substantially 
the same providing even heat transference from the process atmosphere to 
the product on all sides. Drippings from the product fall through the 
conveyor belt 86 to the cooled walls 34 and are carried to the drains 32 
and out of the unit. Further, the juices may be used to baste products 
during processing. 
EXAMPLES 
The utility of the process disclosed herein may be appreciated best by 
reference to results achieved in tests with a prototype unit. For example, 
in a series of tests the prototype unit was adjusted so that the process 
atmos here moved at an average velocity of about 1200 feet per minute with 
the temperature of the cooking chamber at about 500.degree. F., and with a 
moisture content of the process atmosphere at about 46%. Two different 
meat products were processed with the resulting product having a highly 
desirable, commercially acceptable appearance and good moisture content. 
These two products were meat patties containing beef and meat patties 
containing principally pork. 
Considering first the batch of beef meat patties, these were five-ounce 
individual patties of approximately 1/2 inch thickness and having an 
aggregate batch weight of 1 lb., 41/2 ozs. The temperature of the patties 
was 35.degree. F. prior to entry into the process. Immediately after 
leaving the cooking chamber the patties had an aggregate batch weight of 1 
lb. 1.9 ozs. and had achieved a center temperature of 144.degree. F. The 
loss of weight amounted to 12.7% and the time in process was 3 minutes, 45 
seconds. 
The batch of pork patties was processed for a similar 3 minutes 45 seconds 
time period and was also nominally 5 oz. patties of 1/2 inch thickness, 
the batch weighing 1 lb., 3.6 ozs. The temperature of the patties was 
42.degree. F. before entering the cooking chamber. The weight of the batch 
upon exit from the cooking chamber was 15.9 ozs., or a loss of 18.9%, and 
the center temperature of the patties was 152.degree. F. The meat patties 
in each instance were cooked to a satisfactory degree, as evidenced by the 
internal temperature and the appearance in color. The moisture content and 
appearance was vastly superior in a commercial sense for bulk food 
processing. 
Another example of employing the process on a meat product was a test in 
the prototype unit of cooking salisbury steaks in pieces of about 3 ozs. 
each with the batch total weight of 3 lbs., 5 ozs. The moisture content of 
the process atmosphere was maintained at about 46%, temperature at about 
450.degree. F. and the process atmosphere velocity at about 1200 feet per 
minute. Temperature of the product prior to entry into the cooking chamber 
was 28.degree. F. The temperature of the product upon exit from the 
cooking chamber was 140.degree. F. and the weight of the batch upon exit 
was 3 lbs., 1.8 ozs. or a loss of 6%. The processing time was 2 minutes, 
30 seconds. The product was found satisfactory in appearance and the 
degree of cooking even with the rapidity of the cooking operation. 
A fourth example concerns the use of the process in a test for cooking 
chicken parts comprising two chickens having a batch weight of 1330 grams 
with an average weight per part of 83 grams. This batch of chicken parts 
was placed in a batter before cooking which raised the batch weight to 
1715 grams before entry into the prototype cooking unit. On entry into the 
cooking unit the temperature of the chicken parts was about 80.degree. F. 
and upon exit from the cooking unit the temperature at the bone was 
between 185.degree.-195.degree. F. The oven temperature was 375.degree. F. 
with the moisture content between 45-46%. Cooking time was 14 minutes, 30 
seconds. The weight of the batch upon exit from the cooking unit was 1505 
grams and the loss was 210 grams or 12.2%. 
A fifth example concerns a test for cooking meat patties each weighing 
about 2 ozs. with a batch weight of 2 lbs., 0 ozs. The temperature of the 
product before entering the cooking chamber was about 40.degree. F. and 
the temperature of the patties' center upon exit from the chamber was 
about 145.degree. F. The weight of the batch following processing was 1 
lb., 12.8 ozs., or a loss of 10%. The process atmosphere was maintained at 
a velocity of about 1200 feet per minute and a temperature of 600.degree. 
F. with 10% moisture content, no steam being introduced into the process 
atmosphere. The moisture was derived from products of combustion and 
evaporation from the product itself. The cooking time was 1 minute, 10 
seconds. The product had a good appearance and a thorough cooking in a 
relatively short period. 
The initial temperature differential between the product entering the unit 
and the process vapor, as demonstrated in the above examples, falls in the 
range of 295.degree. F. to about 560.degree. F. It was observed that this 
effected a rapid surface treatment of the product with some moisture from 
the process atmosphere condensing on the product and releasing the latent 
heat of vaporization. The temperature differential decreases as a product 
continues through the unit reaching a minimum at the product exit. The 
heat input and atmosphere circulation rate is selected to permit a 
temperature drop throughout the unit. 
The five examples above demonstrate to the skilled art worker that the 
process disclosed herein achieves a cooked product having an excellent 
appearance, good moisture content with a short processing time. 
In one preferred embodiment of the invention various preparation methods 
are applied to the food prior to its admission into the oven according to 
the invention. Such pre-treatment introduces a variety of texture, shape, 
taste, appearance and other characteristics which influence consumer 
acceptance of the finished products. Apparatus for such pretreatment is 
juxtaposed with the oven according to the present invention, so that the 
pre-treatment and the final treatment are executed in one continuous 
process. 
As shown schematically in FIG. 12 a pre-treatment apparatus 190 may 
include, for example, a food searer or brander as disclosed in the 
co-pending application, Ser. No. 653,912 filed Jan. 28, 1976, now U.S. 
Pat. No. 4,023,195 which is a continuation of application, Ser. No. 
489,131, filed July 17, 1974, and now abandoned to provide the appearance 
and flavor of char-broiled food by searing the surface and branding the 
upper and lower surfaces with hot branding elements. The rapid processing 
time through the brander does not raise the interior temperature of the 
meat products much above the range of 36 to 40 degrees F. which is 
approximately identical with the temperature of meat products entering the 
oven without such pre-treatment. 
Other pre-treatment apparatus 190 may comprise one or more containers 
filled with a liquid through which the food is transferred. The liquid may 
be a marinating medium or, in another example, steam for scalding or 
blanching. In yet another embodiment the liquid may be oil at a 
temperature between 220.degree. and 400.degree. F. in which the food is 
immersed for a pre-determined period, according to the type of food and 
its physical dimensions. Soybean cakes, for example, preformed into small 
cubes, are immersed in hot oil for a period of 6 minutes before they are 
transferred into the oven according to the invention. In this case 
pre-treatment is adapted to expand the product and puff it up while yet 
retaining the cubic shape. Deep-frying of chicken parts in hot oil for a 
period depending on the size of the parts not only provides a crisp brown 
surface crust but decreases the shrinkage loss during processing in the 
oven according to the invention. 
Another pre-treatment apparatus may contain a mixer adapted to add 
vegetable protein matter to products such as meat patties or meat loaf, to 
stabilize their eventual size regardless of the shrinkage due to the 
discharge of fats and liquids during the cooking process in the oven. 
Another example of pre-treatment apparatus may be a device for spraying a 
layer of hot oil on food such as potato sticks which are to be processed 
into french fries and which are required to have a crisp brown outer 
surface enclosing a well-cooked soft inner portion. 
Finally, a pre-treatment apparatus may simply involve a warming surface or 
environment to thaw pre-frozen blocks of food to the point where they can 
be divided into discrete pieces suitable for introduction into the oven 
according to the invention, and for subsequent processing therein. 
From the above, it will be apparent to the skilled art worker that changes 
and modifications can be made to the food treatment process disclosed 
herein. irrespective of those modifications, the invention shall be 
limited only by the terms of the following claims.