U.S. patent application number 13/352258 was filed with the patent office on 2012-07-19 for impingement oven with a plurality of variable airflow cooking zones.
This patent application is currently assigned to Cleveland Range LLC.. Invention is credited to Jan Claesson, Thomas Dailey, Douglas S. Jones, Roberto Nevarez, P. Andrew Tyler, Derek Allen Waltz.
Application Number | 20120180775 13/352258 |
Document ID | / |
Family ID | 46489796 |
Filed Date | 2012-07-19 |
United States Patent
Application |
20120180775 |
Kind Code |
A1 |
Waltz; Derek Allen ; et
al. |
July 19, 2012 |
IMPINGEMENT OVEN WITH A PLURALITY OF VARIABLE AIRFLOW COOKING
ZONES
Abstract
Conveyor oven that uses three or more cooking zones to provide
flexible baking solutions in a commercial kitchen environment. The
flexibility of each zone is achieved by providing variable air
velocities in the impingement jets in each zone. By increasing or
decreasing the air velocity in the zone the operator can control
the heat transfer rate to the food product in that zone without
having to actually adjust the temperature of the oven. The airflow
rate in the zones is controlled via the operator controller.
Inventors: |
Waltz; Derek Allen; (Leo,
IN) ; Tyler; P. Andrew; (Roanoke, IN) ;
Nevarez; Roberto; (Leo, IN) ; Jones; Douglas S.;
(New Port Richey, FL) ; Claesson; Jan; (Land O'
Lakes, FL) ; Dailey; Thomas; (Leo, IN) |
Assignee: |
Cleveland Range LLC.
|
Family ID: |
46489796 |
Appl. No.: |
13/352258 |
Filed: |
January 17, 2012 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
61433506 |
Jan 17, 2011 |
|
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|
Current U.S.
Class: |
126/15R |
Current CPC
Class: |
A21B 1/245 20130101 |
Class at
Publication: |
126/15.R |
International
Class: |
F24B 5/04 20060101
F24B005/04 |
Claims
1. A conveyor oven comprising: a cooking chamber comprising an
entry and an exit; a conveyor extending through said cooking
chamber between said entry and said exit; a first cooking zone and
a second cooking zone adjacent one another and above said conveyor;
a first independent air delivery system located to provide a first
airflow and a second independent air delivery system to provide a
second airflow to said first and second cooking zones,
respectively; and a control system comprising a processor, a
memory, a program module disposed in said memory and a user
interface, wherein said processor executes instructions of said
program module to form a cooking profile that comprises a set of
heat transfer rates for said first airflow and said second airflow
based on interaction with said user interface.
2. The conveyor oven of claim 1, further comprising: a third
cooking zone located below said conveyor and beneath both of said
first zone and said second zone; and a third independent air
delivery system located to provide a third airflow to said third
cooking zone, wherein said set of heat transfer rates further
comprises a heat transfer rate for said third airflow.
3. The conveyor oven of claim 1, wherein said cooking profile is
selected from the group consisting of: new cooking profile and
modified old cooking profile
4. The conveyor oven of claim 1, wherein said processor executes
said instructions to perform operations that comprise: enabling a
user to enter said set of heat transfer rates via said user
interface; and operating said first and second independent air
delivery systems according to said set of heat transfer rates to
cook a food product.
5. The conveyor oven of claim 4, wherein said operations further
comprise: enabling said user to enter a modified set of heat
transfer rates that modify said set of heat rates to form a
modified cooking profile; and operating said first and second
independent air delivery systems according to said modified set of
heat transfer rates to cook a food product.
6. The conveyor oven of claim 4, wherein said operations further
comprise: storing said set of heat transfer rates in said
memory.
7. The conveyor oven of claim 1, wherein said heat transfer rates
are velocities of said first airflow and said second airflow.
8. A method of operating a conveyor oven that comprises a conveyor
extending through a cooking chamber, a first cooking zone and a
second cooking zone adjacent one another and above said conveyor, a
first independent air delivery system located to provide a first
airflow and a second independent air delivery system to provide a
second airflow to said first and second cooking zones,
respectively, said method comprising: using a processor to execute
instructions of a program to form a cooking profile for a food
product that comprises a set of heat transfer rates for said first
airflow and said second airflow based on interaction with a user
interface.
9. The method of claim 8, wherein said processor executes said
instructions to perform steps that comprise: enabling a user to
enter said set of heat transfer rates via said user interface; and
operating said first and second independent air delivery systems
according to said set of heat transfer rates to cook a food
product.
10. The method of claim 9, wherein said steps further comprise:
enabling said user to enter a modified set of heat transfer rates
that modify said set of heat rates to form a modified cooking
profile; and operating said first and second independent air
delivery systems according to said modified set of heat transfer
rates to cook a food product.
11. The method of claim 9, wherein said steps further comprise:
storing said set of heat transfer rates in said memory.
12. The method of claim 8, wherein said heat transfer rates are
velocities of said first airflow and said second airflow.
13. The method of claim 8, wherein said conveyor oven further
comprises: a third cooking zone located below said conveyor and
beneath both of said first zone and said second zone; and a third
independent air delivery system located to provide a third airflow
to said third cooking zone, wherein said set of heat transfer rates
further comprises a heat transfer rate for said third airflow.
14. The method of claim 8, wherein said cooking profile is selected
from the group consisting of: new cooking profile and modified old
cooking profile.
Description
RELATED APPLICATION
[0001] This application claims priority of U.S. Provisional
Application No. 61/433,506, filed Jan. 17, 2011, the entire
contents of which are incorporated herein by reference.
FIELD OF THE DISCLOSURE
[0002] The present disclosure generally relates to an impingement
conveyor oven and method that provides flexible baking solutions in
a commercial kitchen environment.
BACKGROUND OF THE DISCLOSURE
[0003] Conveyor ovens have historically been known for their
consistency in baking large volumes of the same food over and over
with little interaction from the operator. This is something that
has historically made conveyor ovens a good option for pizza
chains. However, for restaurants with larger menus that require
flexible cooking options, the conveyor oven has not always been the
best option. The need for flexibility may drive the user to
implement a batch oven of sorts to allow for more rapid changes to
the cook settings such as; time, temperature, microwave percentage
(%), convection %, etc.
[0004] Current commercial conveyor ovens use primarily impingement
air to provide heat transfer to the food product. Traditionally,
the air is delivered via a mechanical ductwork (commonly known as a
finger) on the top and bottom of the food as it passes through the
oven on a conveyor. These mechanical fingers have had a multitude
of designs and configurations to achieve custom specific cooking
solutions over the years. The shape and design of the air nozzles
can be manipulated to vary the heat transfer rates in respective
zones in the oven. However, once the fingers are developed and
installed, their designs are static. There is no ability to change
or adapt the oven to future menu items or changes to your menu
items, other than to go through the iterative process of developing
new mechanical air ducts. Each time a new cooking solution is
desired extensive development work is required to design and
validate the optimum finger configuration in the oven. This
development time is common in the conveyor industry and this
challenge has not been overcome in the designs that are currently
on the market. Not only does this development time cost the company
resource and prototype expenses, it also may lead to lost sales as
customers are able to find other solutions to their needs in a more
timely manner.
[0005] The second major challenge within the conveyor oven market
is its perception as a non-flexible piece of equipment that is not
able to be quickly configured to cook food items that require
varying temperature and/or time settings to achieve the optimum
results. For example, if a customer wanted to cook a pizza followed
by a piece of chicken breast, the temperature and time settings of
the oven must be altered. Then it will take ten minutes or more for
the oven to recalibrate to the appropriate temperature.
[0006] There is a need to overcome the two challenges presented
above.
SUMMARY OF THE DISCLOSURE
[0007] The conveyor oven of the present disclosure overcomes the
above noted challenges by dividing the conveyor oven into
independent cooking zones. Flexibility of each zone is achieved by
providing variable air velocities in the impingement jets in each
zone. The division of the conveyor oven into zones with variable
speed airflow allows the heat transfer rate to the food to be
adjusted to the upper and lower limits without actually adjusting
the temperature of the oven. By not having to change the oven
temperature the change in heat transfer rate can be virtually
instantaneous as the air velocity is increased or decreased via a
change in fan speed. This has shown to greatly reduce the
development period required to achieve new cooking solutions
because many more tests can be run in a short period of time. There
is no need to fabricate and test new finger panels as the same
results can be achieved through varying the airflow rate through
the existing fingers. It also allows for greater control over the
cooking process by allowing the oven to provide different heat
transfer rates to the food at various phases of the cooking
process. This solution provides a level of innovation and
flexibility that has not been present in the conveyor oven market
to date.
[0008] In one embodiment of a conveyor oven of the present
disclosure, a cooking chamber comprises an entry and an exit. A
conveyor extends through the cooking chamber between the entry and
the exit. A first cooking zone and a second cooking zone are
located adjacent one another and above the conveyor. A first
independent air delivery system is located to provide a first
airflow and a second independent air delivery system is located to
provide a second airflow to the first and second cooking zones,
respectively. A control system comprises a processor, a memory, and
a program module disposed in the memory and a user interface. The
processor executes instructions of the program module to form a
cooking profile that comprises a set of heat transfer rates for the
first airflow and the second airflow based on interaction with the
user interface.
[0009] In another embodiment of the cooking oven of the present
disclosure, a third cooking zone is located below the conveyor and
beneath both of the first zone and the second zone. A third
independent air delivery system is located to provide a third
airflow to the third cooking zone. The set of heat transfer rates
further comprises a heat transfer rate for the third airflow.
[0010] In another embodiment of the cooking oven of the present
disclosure, the cooking profile is selected from the group
consisting of: new cooking profile and modified old cooking
profile
[0011] In another embodiment of the cooking oven of the present
disclosure, the processor executes the instructions to perform
operations that comprise:
[0012] enabling a user to enter the set of heat transfer rates via
the user interface; and
[0013] operating the first and second independent air delivery
systems according to the set of heat transfer rates to cook a food
product.
[0014] In another embodiment of the cooking oven of the present
disclosure, the operations further comprise:
[0015] enabling the user to enter a modified set of heat transfer
rates that modify the set of heat rates to form a modified cooking
profile; and
[0016] operating the first and second independent air delivery
systems according to the modified set of heat transfer rates to
cook a food product.
[0017] In another embodiment of the cooking oven of the present
disclosure, the operations further comprise:
[0018] storing the set of heat transfer rates in the memory.
[0019] In another embodiment of the cooking oven of the present
disclosure, the heat transfer rates are velocities of the first
airflow and the second airflow.
[0020] In one embodiment of a method of the present disclosure, the
method operates a conveyor oven that comprises a conveyor extending
through a cooking chamber. A first cooking zone and a second
cooking zone are located adjacent one another and above the
conveyor. A first independent air delivery system is located to
provide a first airflow and a second independent air delivery is
located to provide a second airflow to the first and second cooking
zones, respectively. The method comprises:
[0021] using a processor to execute instructions of a program to
form a cooking profile for a food product that comprises a set of
heat transfer rates for the first airflow and the second airflow
based on interaction with a user interface.
[0022] In another embodiment of the method of the present
disclosure, the processor executes the instructions to perform
steps that comprise:
[0023] enabling a user to enter the set of heat transfer rates via
the user interface; and
[0024] operating the first and second independent air delivery
systems according to the set of heat transfer rates to cook a food
product.
[0025] In another embodiment of the method of the present
disclosure, the steps further comprise:
[0026] enabling the user to enter a modified set of heat transfer
rates that modify the set of heat rates to form a modified cooking
profile; and
[0027] operating the first and second independent air delivery
systems according to the modified set of heat transfer rates to
cook a food product.
[0028] In another embodiment of the method of the present
disclosure, the steps further comprise: storing the set of heat
transfer rates in the memory.
[0029] In another embodiment of the method of the present
disclosure, the heat transfer rates are velocities of the first
airflow and the second airflow.
[0030] In another embodiment of the method of the present
disclosure, wherein the conveyor oven further comprises:
[0031] a third cooking zone located below the conveyor and beneath
both of the first zone and the second zone; and
[0032] a third independent air delivery system located to provide a
third airflow to the third cooking zone, wherein the set of heat
transfer rates further comprises a heat transfer rate for the third
airflow.
[0033] In another embodiment of the method of the present
disclosure, the cooking profile is selected from the group
consisting of: new cooking profile and modified old cooking
profile
BRIEF DESCRIPTION OF THE DRAWINGS
[0034] Other and further objects, advantages and features of the
present disclosure will be understood by reference to the following
specification in conjunction with the accompanying drawings, in
which like reference characters denote like elements of structure
and:
[0035] FIG. 1 is a front planar view of a multi-zone oven according
to the present disclosure;
[0036] FIG. 2 is a schematic representation of a user interface of
the multi-zone oven of FIG. 1;
[0037] FIG. 3 is a block diagram of a control system of the
multi-zone oven of FIG. 1;
[0038] FIG. 4 is a block diagram of an independent air delivery
system of the multi-zone oven of FIG. 1; and
[0039] FIG. 5 is a flow diagram for a cooking zone of a program
module of the control system of FIG. 3.
DESCRIPTION OF THE PREFERRED EMBODIMENT
[0040] Referring to FIG. 1, an impingement conveyor oven 20 of the
present disclosure comprises a cooking chamber 22 that includes a
right hand opening 23 and a left hand opening 25. A conveyor 24
extends horizontally through cooking chamber 22 between right hand
opening 23 and left hand opening 25. For the purpose of the
embodiment shown in FIG. 1, right hand opening 23 and left hand
opening 25 are considered as exit and entry openings, respectively.
In other embodiments left hand opening 25 may be the exit and right
hand opening 23 may be the entry.
[0041] Three or more independent cooking zones 26, 28 and 30 are
defined within cooking chamber 22. By way of example, three
independent cooking zones 26, 28 and 30 are shown in the embodiment
of FIG. 1. Cooking zones 26 and 28 are located above conveyor 24
and adjacent one another or side by side along the horizontal
length or travel direction of conveyor 24. Independent cooking zone
30 is located below conveyor 24 and extends along the horizontal
length of conveyor 24. In other embodiments, there may be more than
two independent cooking zones above conveyor 24. In still other
embodiments, there may be more than one cooking zone below conveyor
24.
[0042] One or more jet fingers are located in each cooking zone 26,
28 and 30. In the embodiment of FIG. 1, two jet fingers 32 and 34
are located in cooking zone 26. Two jet fingers 28 and 30 are
located in cooking zone 28. Four jet fingers 40, 42, 44 and 46 are
located in cooking zone 30. Jet fingers 32, 34, 36, 38, 40, 42, 44
and 46 each comprises a jet plate 50, which has a plurality of jet
apertures (not shown) that convert a circulating air flow to
impingement columns or jets of airflow toward conveyor 24. A user
interface 82 is disposed on a suitable location of impingement
conveyor oven 20.
[0043] Referring to FIGS. 1 and 4, each zone 26, 28 and 30 has its
own independent air delivery system 60. Since the air delivery
systems 60 are similar for each cooking zone, air delivery system
60 will be described in detail only for cooking zone 26. As shown
in FIG. 4, air delivery system 60 comprises a ductwork 62 that is
disposed to take in airflow from above conveyor 24 in cooking zone
26 and to return airflow to jet fingers 32 and 34. A heating device
(not shown) heats the airflow in ductwork 62. A fan or blower 64 is
disposed in ductwork 62 to provide a circulating airflow. A motor
66 is coupled to drive fan 64. A signal conditioner 68 has an input
from an AC source 70 and an output that supplies operating current
to motor 66. Motor 66 can be any suitable motor for driving fan 64
according to the system described in this disclosure. Preferably,
motor 66 is a variable speed AC motor.
[0044] Signal conditioner 68 varies the speed or rpm of motor 66,
which in turn varies the speed of fan 64 to provide rapid changes
in velocity of the airflow in zone 26. A change in airflow velocity
results in a change in heat transfer rate to the food on conveyor
24. As the motor speed changes very rapidly, the fan speed and
airflow velocity is also changed rapidly. The operator can
establish a preferred % of airflow for each of the zones via a
control system 80 (shown in FIG. 3). Control system 80 then sends a
signal to signal conditioner 68, which in turn appropriately
increases or decreases the speed or rpm's of the motor 66 for that
particular zone. Lower airflow limits are established based on the
requirements of keeping clean combustion within the oven. The
flexibility achieved through having a conveyor oven with three or
more independent cooking zones allows for rapid configuration of
the oven for new or modified old cooking profiles without changing
the cooking temperature, thus expanding the use of conveyor oven 20
in the industry.
[0045] Referring to FIG. 3, impingement oven 20 further comprises
control system 80. Control system 80 is coupled to a network 90,
e.g., a local network or a global network, e.g., the Internet.
Control system 80 may be coupled via network 90 to other devices
such as a storage medium 92.
[0046] Control system 80 comprises user interface 82, a processor
84, and a memory 86. Processor 84 and memory 86 may be implemented
on a general-purpose microcomputer. Memory 86 stores data and
instructions used by processor 84 to control the operation of
impingement oven 20. Memory 80 may be implemented in a random
access memory (RAM), a hard drive, a read only memory (ROM), or a
combination thereof. A program module 88 is stored in memory
86.
[0047] Program module 88 contains instructions that processor 84
executes to control the operation of impingement oven 20 and to
implement entered cooking profiles and changes to existing cooking
profiles entered by the user. The term "module" is used herein to
denote a functional operation that may be embodied either as a
stand-alone component or as an integrated configuration of a
plurality of sub-ordinate components. Thus, program module 88 may
be implemented as a single module or as a plurality of modules that
operate in cooperation with one another. Moreover, although program
module 88 is described herein as being installed in memory 86 and,
therefore, being implemented in software, it could be implemented
in any of hardware (e.g., electronic circuitry), firmware,
software, or a combination thereof.
[0048] User interface 82 in some embodiments includes an input
device, such as a keyboard or speech recognition subsystem, for
enabling a user to communicate information and command selections
to processor 84. User interface 82 also includes an output device
such as a display or a printer. A cursor control such as a mouse,
track-ball, or joy stick, allows the user to manipulate a cursor on
the display for communicating additional information and command
selections to processor 84.
[0049] It will be appreciated that user interface 82 can be of any
design and structure that allows a user to input a cooking profile
to processor 84. By way of example, and completeness of
description, user interface 82 is shown in FIG. 2 as comprising a
display 100 that includes a screen 104. Screen 104 comprises a
banner 100 and a user interaction area 106. Banner 100 includes
information pertinent to screen 100. For example, banner 100
includes an identification of the screen type, i.e., Manual Mode.
Manual Mode is highlighted (e.g., in bold face) to indicate that
screen 100 is part of a user inactive session with processor 84 and
program module 88.
[0050] User interaction area 106 comprises a touch screen
comprising a zone 1 box 108, a zone 2 box 110 and a zone 3 box 112.
Each box includes the message, 100% that indicates an airflow of
100% velocity. In Manual Mode, the user can use a finger with a
tapping or sliding motion, for example, to enter a different %
velocity in any one or more of boxes 108, 110 and 112. For example,
if a cook profile has 100% air velocity in all three zones, the
user can reduce the % velocity in zone 2 to 50% air velocity.
[0051] Processor 84 outputs to user interface 82 a result (new
cooking profile or modified old cooking profile) of an execution of
the methods described herein. Alternatively, processor 84 could
direct the output to a remote device (not shown) via network
90.
[0052] Processor 84 executes the instructions of program module 88
to form a cooking profile that comprises a set of heat transfer
rates for the first airflow for cooking zone 26, second airflow for
cooking zone 28 and third airflow for cooking zone 30 based on
interaction with user interface 82. In addition, the executed
instructions perform the steps of: [0053] enabling a user to enter
the set of heat transfer rates via user interface 82; [0054]
operating the first, second and third independent air delivery
systems 60 according to the set of heat transfer rates to cook a
food product; enabling the user to enter a modified set of heat
transfer rates that modify the set of heat rates to form a modified
cooking profile; [0055] operating first, second and third
independent air delivery systems 60 according to the modified set
of heat transfer rates to cook a food product; and [0056] storing
set of heat rates in a memory.
[0057] As the programmed operation is the same for cooking zones
26, 28, and 30, there is shown in FIG. 5 a top level flow diagram
for one of the cooking zones, for example cooking zone 26. Program
module 88 at box 120 provides instructions, which processor 84
executes to initiate operation of air delivery system 60 of cooking
zone 26. Program module at box 122 provides instructions that
processor 84 executes to read from memory 86 the set of heat
transfer rates for cooking zone 26. For the embodiment of conveyor
oven 20 illustrated herein, the heat transfer rates are expressed
as a % velocity. Processor 84 executes the instructions of box 124
to convert the % velocity values to a signal that is supplied by
connectors not shown to signal conditioner 68 of air delivery
system 60 of cooking zone 26. Processor 84 executes the
instructions of box 126 to determine if fan 64 of air delivery
system 60 of cooking zone 26 is set properly. If not, processor 84
provides an error message to user interface 82.
[0058] If fan 60 is set properly, processor 84 executes the
instructions of box 130 to determine if control system 80 is in
manual mode. If not, processor 64 executes the instructions for box
136 to operate air delivery system 60 for cooking zone 26 to
provide a heated airflow having a velocity that corresponds to the
set point value in the set point data retrieved from memory 86.
[0059] If processor 84 determines that control system 80 is in
manual mode, processor 84 executes instructions of box 134 to
determine if the set point data is changed. That is, processor 84
determines if there has been a change to the set of heat transfer
rates at user interface 82. If not, processor 64 executes the
instructions for box 136 to operate air delivery system 60 for
cooking zone 26 to provide a heated airflow having a velocity that
corresponds to the set point value in the set point data retrieved
from memory 86 for a time duration according to a currently running
cooking profile. If yes, processor 84 executes the instructions of
box 138 to obtain new set point data from user interface 82. This
newly obtained set point data is then used by processor 84 to again
execute the instructions of box 124 to convert the % velocity
values of the new set point data to a signal that is supplied by
connectors not shown to the signal conditioner 68 for cooking zone
26. Processor 84 then repeats the execution of instructions of
boxes 130, 134, 136 and/or 138.
[0060] While program module 88 is indicated as already loaded into
memory 86, it may be configured on storage medium 92 for subsequent
loading into memory 86. Storage medium 92 can be any storage medium
that stores program module 88 in tangible form. Examples of storage
medium 92 include a floppy disk, a compact disk, a magnetic tape, a
read only memory, an optical storage media, universal serial bus
(USB) flash drive, a digital versatile disc, a zip drive or other
storage device. Alternatively, storage medium 92 can be a random
access memory, or other type of electronic storage, located on a
remote storage system and coupled to control system 80 via network
90.
[0061] The conveyor oven of the present disclosure provides a
flexibility that is achieved through the implementation of three or
more cooking zones. Each cooking zone has the ability to
independently control the airflow velocity in that zone. The
airflow velocity directly correlates to h value (heat transfer
coefficient) that is applied to the food. The preferred embodiment
of a multi-zone conveyor oven would have two or more cooking zones
on top of the conveyor and one or more cooking zones on the bottom.
The reason for this distinction comes down to the ability of the
food product to accept heat from the top and bottom surfaces of the
food. Typical foods that are cooked on a conveyor oven are carried
in some type of metallic carrier that reduces the need to have
flexible heat transfer rates on the bottom of the food. However,
the top surface of the food is able to accept heat at varying
levels throughout the cooking process. As the food passes through
the oven from right to left or left to right, in order to optimally
cook the food, one must have the ability to vary the heat transfer
rate to that top surface. At the beginning of the cooking process,
the food may be able to accept a high level of heat, while at the
end of the process, the food may not be able to accept this same
level of heat without having adverse affects such as; over
caramelizing, crisping, charring, or discoloring.
[0062] Traditionally this is solved in a conveyor oven, by the use
of mechanical fingers or air ducts. The shape and design of the air
nozzles can be manipulated to vary the heat transfer rates in
respective zones in the oven. However, once the fingers are
developed and installed, their designs are static. There is no
ability to change or adapt your oven to future menu items or
changes to your menu items, other than to go through the iterative
process of developing new mechanical air ducts.
[0063] The conveyor oven of the present disclosure provides a step
change in the conveyor cooking process because it allows the user
to manipulate the heat transfer rate in multiple cooking zones via
a user interface control. The time needed for new menu items to be
developed is drastically reduced as culinary personnel have the
ability to perform multiple iterations of testing in a matter of
hours, instead of the cumbersome trial and error process that takes
weeks and months today. It will also allow for multiple food
product types to be cooked one right after the other in a conveyor
application without a need to change the temperature or belt speed
of the oven. Merely manipulating the airflow zones will provide
adequate flexibility to cook a wide variety of food products.
[0064] The present disclosure having been thus described with
particular reference to the preferred forms thereof, it will be
obvious that various changes and modifications may be made therein
without departing from the spirit and scope of the present
disclosure as defined in the appended claims.
* * * * *