The present invention is directed to a process and system for producing scrambled eggs having a homogenous firmness. The process and system maximizes scrambled egg product consistency and minimizes channeling, fouling and equipment wear previously associated with production of scrambled eggs by periodically interrupting the flow of egg through the system of the invention.

A griddle is disclosed having a base with a surface for cooking food items that is heated by pressurized steam circulated through a passageway in the base from a temperature controlled boiler. Steam injected beneath a cover adapted to be placed over the food items cooking on the heated surface can greatly decrease the required cooking time for the food item. A grill heated by the same pressurized steam is also disclosed with a similar cover and steam injection feature.

An improved convection/impingement oven for continuously cooking food. The oven has a wire link type belt which moves through an elongated cooking chamber. Hot air is blown on the upper surface of the food to be cooked. A separately controlled hot air source is blown on the lower surface of the food. Hot air impingement units are placed along the length of the oven and the cooking vapors are not recirculated but instead pass along the elongated cooking chamber and are exhausted at the end. Prefe...

A method for steam-cooking shrimp at reduced temperatures below 100.degree. C. to decrease the loss of shrimp by weight during the cooking process. An exemplary apparatus for carrying out the method of the invention includes a steam cooker with a conveyor belt for continuously transporting shrimp product into and through a cooking chamber open to the atmosphere. Thermostatic controls allow the temperature of the cooking chamber to be adjusted for the proper cooking time depending on the size of ...

A meat product, and apparatus and method of producing the same including a piece of meat which is heat treated to have no outer skin about its surface is disclosed. The meat is placed inside of an air-tight chamber, in which the meat is to be cooked, wherein steam is generated from a source of water and is introduced into the cooking chamber. The steam heats the inside of the cooking chamber and serves as a heat transfer media to heat the meat product. The steam and pressure within the cooking c...

An oven for continuous cooking of products carried upon a open mesh wire conveyor provides the impingement of a cooking vapor from air discharge structure having ports arrayed above and below the conveyor. The discharge ports extend laterally of the conveyor and communicate with upper and lower plenums each charged by blower fans which draw cooking vapor from low pressure corridors alongside the product conveyor. Gas, electric or thermo fluid heaters are disposed in the corridors. The discharge ...

Detergent compositions containing ether sulfates are provided, wherein ether sulfates are used of the formula RO--(C.sub.2 H.sub.4 O).sub.n SO.sub.3 M, wherein R is an alkyl group containing about 12 to about 15 carbon atoms or a mixture of such groups, n is a number having an average of 1-5 and M is a cation, said ether sulfate having been prepared by ethoxylating a compound ROH with epoxyethane in a manner known per se with the use of acid catalysis, followed by sulfation. Particular advantage...

Process and apparatus are provided for cooking an alimentary substance within a walled enclosure under atmospheric pressure by means of steam entering into the enclosure. The method and apparatus provide for a first cooking step which includes the rapid increase of the temperature of the surface of the substance by means of superheated steam to preheat the substance, with the steam being supplied into the enclosure at a temperature above the boiling temperature of water and under atmospheric pre...

Meat such as poultry may be rapidly cooked in a closed and sealed pressure vessel subjected to a mixture of superheated steam and superatmospheric compressed air at a temperature of least 400.degree. F. and at an internal chamber pressure of at least 15 psig fed from an air compressor through a heat exchanger. Water is mixed with the heated superatmospheric compressed air such that a mixture of superheated steam and superatmospheric compressed air is created prior to mixture entry into the inter...

An article of food is heated in an oven in which air is circulated. Moisture in the form of steam or a water spray is added to the air as it circulated several times during the cooking or thawing cycle according to a program. Each moisture dose and the length of the interval between doses is controlled independently according to the treatment desired. The first dose is made after the cooking cycle is started, and the dosing time is usually a fraction of the time between doses.