| Patrick Cudahy, Inc. Patent applications |
| Patent application number | Title | Published |
|---|
| 20100192743 | COOKED BACON SLICER - A system and method for slicing a food product in accordance with exemplary embodiments of the present disclosure may include two or more sets of conveyor belts for receiving a product to be cut or separated in half, a motor for driving the conveyor belts and moving the product through a pneumatically adjustable cutting mechanism thereby separating the product into two pieces. The product may rest on a product carrier, which may be placed across both conveyor belts. The pneumatically controlled cutting mechanism may be aligned with a space between the belts and above a cutting roller or other cutting surface having a top height approximately equal to the belts. The cutting roller or other cutting surface may provide an opposing surface enabling the cutting mechanism to use pressure to separate the product. The pneumatically controlled cutting mechanism may apply sufficient pressure to separate the product without separating the product carrier. One or more markings may be used to indicate where the product should be placed on the conveyor belts to assist in ensuring that the product is cut into two horizontally even pieces. One or more air jets may facilitate the cleaning and performance of a cutting mechanism. A control panel may be used to start and stop the conveyor belts as well as adjusting the speed of the motor for driving the conveyor belts. | 08-05-2010 |
| 20090252832 | Method and Apparatus for Producing Cooked Bacon Using Starter Cultures - A method for preparing cooked particulate meat products using a starter culture, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixed with dry cure which includes a starter culture to form a raw meat mixture, cooled, and stored long enough to allow for partial fermentation. The raw meat mixture is then ground and diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer. | 10-08-2009 |
