# US 5,352,472 A · Method and apparatus for producing a frozen crust on a food loaf > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 5,352,472 A - Document ID: US5352472A - Status: Granted - Kind: A - Application number: 08/062,097 - Filed: 1993-05-14 - Granted: 1994-10-04 - Earliest claimed: 1993-05-14 - Assignees: Oscar Mayer Foods Corporation - Inventors: Donald E. Lucke - Web page: https://patentgrep.com/patent/US5352472A ## CPC - B26D 7/10: by heating (with Laser B23K26/00; severing by heating B26F) - B26D: CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING (for growing crops or plants A01D, A01G; for fodder or straw A01F; for bulk butter A01J; for dough A21C; slaughtering A22B; for tobacco, cigars or cigarettes A24; marking-out, perforating or making buttonholes A41H25/00; manufacturing footwear A43D; brushmaking A46D; surgery A61B; disintegrating, mincing or shredding in general B02C; cutting wire, making pins or nails B21F, B21G; of the kind used formetal B23; cutting by abrasive fluid jets B24C5/02; hand-held cutting tools B26B; perforating, cutting-out, stamping-out or punching, or severing by means other than cutting B26F; for wood B27; for stone B28D; working of plastics or substances in a plastic state B29; making boxes, cartons, envelopes or bags, of paper or similarly worked materials, e.g. metal foil, B31B; article or web delivery apparatus incorporating cutting or line-perforating devices B65H35/00; for leather or upholstery B68, C14B; for glass C03B; making matches C06F; for peat C10F; for sugar C13B45/00; for textile materials D06H; civil engineering, building, mining, see Section E; for light guides G02B6/25; cutting processed photographic material G03D15/04) ## Abstract An apparatus and process are described for quickly freezing the surface of certain loaf-shaped products prior to slicing. The apparatus of the invention includes a heat exchanger having a shaped contact surface thereon. The heat exchanger is positioned to hold and support a food loaf and refrigerant is circulated continuously therethrough to provide the contact surface at a fairly constant temperature. A retractable clamp applies pressure to the opposite side of the food loaf to compress the loaf against the refrigerated contact surface and thereby accelerate the crusting cycle. After a short cycle time of between about 30 and about 90 seconds, the clamp can be retracted and the loaf can be ejected onto a slicer feed for subsequent slicing thereof. In a second embodiment, the clamp is provided as a second heat exchanger to compress the food loaf against the contact surface of the first heat exchanger while simultaneously crusting at least one of the opposing sides of the loaf. ## Claims ### Claim 1 An apparatus for producing a frozen crust on at least a portion of the surface of a loaf-shaped food product, the apparatus comprising: a heat exchanger having a first contact surface thereon; and clamping means associated with said heat exchanger for applying pressure to a food product to hold said food product against said first contact surface, said clamping means capable of applying sufficient pressure to said food product to impart a frozen crust thereon within less than about 90 seconds; whereby, at least one surface of said food product is provided with a frozen crust to thereby improve the quality of food slices obtained therefrom. ### Claim 2 (depends on 1) The apparatus as defined in claim 1 wherein said heat exchanger includes circulating means for circulating coolant therethrough, said circulating means associated with said first contact surface to maintain said surface at a temperature sufficient to freeze a surface of said food product. ### Claim 3 An apparatus for producing a frozen crust on at least a portion of the surface of a loaf-shaped food product, the apparatus comprising: a heat exchanger having a first contact surface thereon wherein said first contact surface is L-shaped to provide a frozen crust condition on at least two sides of a squared food product; and clamping means associated with said heat exchanger for applying pressure to a food product to thereby hold said food product against said first contact surface to facilitate freezing thereof; whereby, at least one surface of said food product is provided with a frozen crust to thereby improve the quality of food slices obtained therefrom. ### Claim 4 (depends on 1) The apparatus as defined in claim 1 wherein said pressure means includes a retractable clamp member with a second contact surface thereon, and positioning means to position said clamp member between a first position wherein said second contact surface is free from any contact with a food product and a second position wherein said second contact surface is in direct contact with said food product to hold said food product firmly against said first contact surface. ### Claim 5 (depends on 1) The apparatus as defined in claim 1 wherein said pressure means includes a second heat exchanger having a second contact surface thereon, said pressure means including positioning means for positioning said second heat exchanger in a first position free from any contact with a food product and a second position wherein said second contact surface is in direct contact with said food product to firmly hold said food product against said first contact surface. ### Claim 6 (depends on 5) The apparatus as defined in claim 5 wherein said second heat exchanger includes second circulating means for circulating a coolant therethrough, said second circulating means associated with said second contact surface to maintain said surface at temperatures sufficient to freeze a surface of said food product. ### Claim 7 (depends on 6) The apparatus as defined in claim 6 wherein said first and second contact surfaces are configured complementarily to impart a frozen crust condition to opposing sides of a food product placed therebetween. ### Claim 8 An apparatus for producing a frozen crust condition on at least a portion of the surface of a loaf-shaped food product, the apparatus comprising: a first heat exchanger having a first contact surface for supporting a food product thereon; a clamp member in operative association with said first heat exchanger, said clamp member configured to apply pressure to said food product on said first contact surface, said clamp member holding said food product against said first contact surface to provide a frozen crust on a surface of said food product which improves the quality of food slices obtained therefrom, said clamp member capable of applying sufficient pressure to said food product to impart a frozen crust thereon within less than about 90 seconds; and means for positioning said clamp member between a first position free from any contact with said food product on said first contact surface and a second position wherein said clamp is maintained in direct contact with said food product. ### Claim 9 (depends on 8) The apparatus as defined in claim 8 wherein said first heat exchanger includes circulating means for circulating coolant therethrough, said circulating means associated with said first contact surface to maintain said contact surface at cryogenic temperatures. ### Claim 10 (depends on 8) The apparatus as defined in claim 8 wherein said clamp member includes a second heat exchanger with a second contact surface thereon, said second heat exchanger including second circulating means for circulating coolant therethrough and associated with said second contact surface to maintain said second contact surface at cryogenic temperatures. ### Claim 11 (depends on 10) The apparatus as defined in claim 10 wherein said first contact surface and said second contact surface are similarly configured to retain a shaped food product therebetween, said first and said second contact surfaces coacting to provide a frozen crust condition to opposing surfaces of said food product. ### Claim 12 A process for preparing food slices from a loaf-shaped food product, the process comprising: providing a heat exchanger having a first contact surface thereon for contacting a loaf-shaped food product; positioning a loaf-shaped food product to contact said first contact surface; maintaining said first contact surface at a temperature sufficient to freeze a surface of said loaf-shaped food product; applying a clamping pressure to said food product to press said food product against said first contact surface to facilitate freezing thereof within a preset period of time of less than about 90 seconds; and slicing said food product after said product is at least partially frozen. ### Claim 13 (depends on 12) The process as defined in claim 12 wherein said maintaining of said first contact surface at a temperature sufficient to freeze a surface of said food product includes circulating a coolant through said heat exchanger. ### Claim 14 (depends on 12) The process as defined in claim 12 wherein said applying of a clamping pressure is accomplished by applying a clamp against a surface of said food product, said clamp moving from a first position free from contact with said food product to a second position in direct contact with a surface of said food product to thereby press said food product against said first contact surface. ### Claim 15 (depends on 14) The process as defined in claim 14 wherein said clamp is maintained in said second position for a period of between about 30 seconds and about 90 seconds. ### Claim 16 (depends on 12) The process as defined in claim 12 wherein said applying of a clamping pressure is accomplished by providing a second heat exchanger having a second contact surface thereon, said second heat exchanger moving from a first position free from any contact with a food product to a second position maintaining said second contact surface in direct contact with said food product. ### Claim 17 (depends on 16) The process as defined in claim 16 wherein said providing of a second heat exchanger includes providing second circulating means for circulating a coolant therethrough, said coolant maintaining said second contact surface at temperatures sufficient to freeze a surface of said food product. ### Claim 18 (depends on 16) The process as defined in claim 16 wherein said second contact surface is maintained in direct contact with said food product for a period of between about 30 seconds and about 90 seconds.