Batter shower device and application method

Abstract

1. A method for coating a batter onto an edible product, the method comprising: conveying at least one edible product on an upper surface of a conveyor toward a batter applicator; conveying the at least one edible product below a batter dispensing chamber of the batter applicator, the batter dispensing chamber including a plurality of spaced apertures extending through a bottom chamber surface through which the batter can be dispensed, the batter dispensing chamber vibrating in a direction that is generally perpendicular to a direction in which the at least one edible product is being conveyed; and dispensing batter from the plurality of spaced apertures onto an exterior surface of the at least one edible product to provide a pattern of batter stripes on the exterior surface.

Description

[Technical field]

[0001] (CROSS REFERENCE TO RELATED APPLICATIONS) This application claims the benefit of U.S. Provisional Patent Application No. 63 / 208,064, filed June 8, 2021, which is incorporated by reference herein in its entirety.

[0002] FIELD OF THEINVENTION The present invention relates generally to an apparatus and method for applying a pattern of a coating material onto an edible product, and more particularly to an apparatus and method for applying a striped coating of batter (e.g., tempura batter) to edible products moving along a production line. [Background technology]

[0003] Pre-cooked or "ready to heat" edible products have been available for many years, giving consumers the ability to simply remove the edible product from the package and prepare it in a conventional oven, toaster oven, or microwave oven according to the cooking instructions provided. Often, such edible products are in a frozen state prior to cooking. Typically, no additional ingredients or preparation is required before the product is thawed and / or heated to an acceptable serving temperature. Depending on the cooking method, the quality of a pre-cooked edible product is often at least somewhat different from the quality of a similar item cooked from scratch. However, consumers are often willing to sacrifice some food quality or freshness to take advantage of the convenience of these pre-cooked edible products.

[0004] Individual pieces of chicken meat in the form of chicken patties or strips are particularly popular edible products provided in such a manner. In one exemplary process, the chicken pieces are selected and / or shaped to meet certain size and shape parameters and then dipped or dredged in batter so that they are covered with a uniform batter or coating layer. The coated chicken pieces are then sent to a suitable cooking device (e.g., oven or fryer) where they are at least partially cooked. The chicken pieces can then be frozen, bagged, boxed, and shipped to a distribution center, grocery store, restaurant, or intermediate storage location, typically remaining frozen until just prior to the final cooking process.

[0005] While the above-described preparation methods may be adequate for edible products having a generally uniform coating across the entire surface of the edible piece, some edible products would more desirably be provided with a coating that has an external texture similar to that of a freshly prepared edible article. Thus, what is desired is an apparatus and method for applying a coating material that provides such an external texture to edible products. Summary of the Invention

[0006] Aspects of the invention described herein are directed to a coating apparatus and method for applying a pattern of coating to an edible product, such as a chicken piece. In an embodiment of the invention, the coating apparatus applies a batter to the edible product in a manner that results in a raised pattern of coating stripes that are aesthetically pleasing and provide an appealing texture upon consumption. This is accomplished by moving the edible product on a conveyor over or under an apparatus that "showers" stripes of batter onto such edible product. The stripes of batter may be straight, wavy, or irregular, but are generally consistent for all of the pieces in each batch of edible product.

[0007] In aspects of the invention, the coating apparatus is used to provide a second or outer coating on an edible product, although the apparatus may additionally or alternatively be used for a single layer coating operation and / or adding layers beyond the second layer. The coating layer may be, for example, a batter, such as a "fluffy" tempura batter that provides a crispy or crunchy texture when fried.

[0008] In one aspect of the invention, described is a method of coating a batter onto an edible product, the method including the steps of conveying at least one edible product on an upper surface of a conveyor toward a batter applicator; conveying the at least one edible product below a batter dispensing chamber of the batter applicator, the batter dispensing chamber including a plurality of spaced apertures extending through a bottom chamber surface through which the batter can be dispensed, the batter dispensing chamber vibrating in a direction that is generally perpendicular to the direction in which the at least one edible product is being conveyed; and dispensing batter from the plurality of spaced apertures onto an exterior surface of the at least one edible product to provide a pattern of batter stripes on the exterior surface.

[0009] In one aspect of the invention, the edible product may be conveyed at a speed that provides a predetermined pattern of batter stripes on the exterior surface of the edible product. Additionally, conveying the edible product under the batter dispensing chamber may include vibrating the batter dispensing chamber at a frequency and amplitude that provides the desired pattern of batter stripes on the exterior surface of the edible product.

[0010] The method may further include directing the overflow batter to a supply receptacle after the step of dispensing the batter onto the exterior surface of the edible product. The method may further include combining the overflow batter with fresh batter in the supply receptacle to provide a batter mixture for use in dispensing the batter from the plurality of spaced apertures onto the exterior surface of the edible product.

[0011] In one aspect of the invention, the method may further include frying at least one edible product in a first fryer prior to conveying the edible product on an upper surface of a conveyor toward a batter applicator. The method may additionally include frying the edible product in a second fryer after dispensing batter onto an exterior surface of the edible product from a plurality of spaced apertures. The method may additionally include baking the edible product after frying the edible product in the second fryer.

[0012] These and various other features and advantages will become apparent from a reading of the following detailed description. [Brief description of the drawings]

[0013] The example apparatus and methods are further described with reference to the accompanying drawings, in which like structure is referenced with like numerals throughout the several views. [Figure 1] 1 is a top view of an exemplary edible product coated using the batter application apparatus and methods described herein. [Diagram 2] 4 is a flow chart of an exemplary series of steps for producing an edible product using the batter application apparatus and methods described herein. [Diagram 3] 1 is a perspective view of an exemplary embodiment of an apparatus for frying and applying batter to edible products; FIG. [Figure 4] FIG. 4 is a top view of the device illustrated in FIG. 3. [Diagram 5] 5 is a cross-sectional view of the device illustrated in FIG. 4 taken along section line AA. [Figure 6] FIG. 6 is an enlarged cross-sectional view of a portion of the device illustrated in FIG. 5. [Figure 7] FIG. 1 is a perspective view of an exemplary embodiment of a batter shower apparatus. [Figure 8A] 1 is a photographic image of one embodiment of a jacketed supply vessel for use with a batter shower apparatus. [Figure 8B]1 is a photographic image of one embodiment of a jacketed supply vessel for use with a batter shower apparatus. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] Referring now to the figures, where components are similarly numbered throughout the several views, and initially to Figure 1, three chicken pieces 10 are illustrated, each including an outer coating having a pattern of raised batter stripes 12. The batter stripes 12 are shown as being generally evenly spaced across each of the chicken pieces 10, but may instead be spaced at different distances from one another and may have the same or different heights, widths, and lengths as adjacent stripes 12 on the same chicken piece 10. The spaces between adjacent stripes 12 may include a batter coating, which may be the same or a different coating than the coating material of the stripes 12.

[0015] 2 is a flow chart of an exemplary method 20 of producing an edible product using the batter application apparatus and methods described herein, for illustrative purposes. In some embodiments, method 20 may be accomplished with one or more additional operations not described and / or without one or more operations discussed. Additionally, the order of operations of method 20 illustrated in FIG. 2 and described below is not intended to be limiting, and it is contemplated that at least some of the steps may be performed in a different order than shown and / or some of the steps may be omitted or duplicated.

[0016] In an embodiment, the steps of method 20 may be controlled by one or more processing devices that electronically process information to coordinate the various food product preparation and production steps. The processing devices may include one or more devices that perform some or all of the operations of method 20 in response to instructions stored on an electronic storage medium. The processing devices may include one or more devices configured through hardware, firmware, and / or software specifically designed to perform one or more operations of method 20.

[0017] With continued reference to Figure 2, the illustrated method 20 generally involves providing a raw edible product (e.g., chicken strips) to a production line where a number of processing steps occur. After these processing steps occur, the edible product is generally frozen and packaged. Typically, the only further step a consumer needs to take before consuming the edible product is to remove the frozen edible product from the packaging and cook the edible product in some type of oven according to the instructions provided.

[0018] More specifically, the exemplary method 20 first includes a step or operation 22 in which an edible product is prepared for processing. This step 22 may include weighing the edible product, inspecting the edible product to ensure it is of a suitable size and shape for processing, controlling the storage temperature of the edible product until it is provided to a production line, etc. As an example, the edible product provided is steamed chicken breast strips that may be both skinless and boneless (e.g., skinless, boneless breasts known in the art as SBB strips). These strips may be provided in either a frozen or at least partially thawed format, as desired for a particular processing sequence. The edible product may also be marinated or otherwise treated as needed to modify the taste, texture, or other characteristics of the edible product, as represented by step or operation 24. The edible product is then ready for further processing on the production line.

[0019] A wide variety of methods and equipment can be used to introduce the edible product onto the production line. As one example, the edible product is provided in bulk to a hopper or other large container that has the functionality to place the edible product in a single layer onto a conveyor in a controlled manner. As another example, the edible product may be removed from the bulk container by hand or another transfer mechanism and placed at a desired and / or predetermined location on a moving conveyor. Other methods and equipment for placing the edible product onto a conveyor are also contemplated.

[0020] The edible products are conveyed until they reach a predust station where a predust step or operation 26 occurs. In this step, the edible products are coated with a predust product, which is generally designed or selected to prepare a surface of the edible product for adhesion of a coating or other material. The predust product may further be designed or selected to absorb moisture from the edible products, to enhance adhesion of coatings to these products, to improve yield, to add flavor to the edible products, to improve the crispiness of the edible products, to provide a consistent surface onto which a batter can be applied (i.e., coating stability), and the like. The predust material may be provided as a powder and may include, for example, one or more types of flour and / or corn starch.

[0021] The pre-dusted edible products are then further conveyed or transported to a first batter station where a first exemplary batter application step or operation 28 takes place. In this first batter application step 28, the batter may be provided in a trough or tray containing a quantity of batter to which the edible products are conveyed or transported. Alternatively or additionally, the batter may be applied using a batter shower that extends across the width of the conveyor as a constant stream of batter material. In such a case, it is possible to apply the batter to the underside of each edible product by passing it through a trough or tray, while applying the batter to the topside of each edible product by passing it under the stream of batter material. Alternatively, many different batter application methods and devices may be used to apply the first batter layer to one or both sides of the edible product. The first batter is designed or selected to interact with the pre-dust material on the outside of the edible product such that a desired amount of the first batter "sticks" to the edible product.

[0022] The battered edible product is then further conveyed to a first fryer where it is fried in edible oil during a first frying step or operation 30. The edible product is fried at a suitable temperature and time until the first batter layer is sufficiently cooked to be safe for consumption and has the desired taste, texture and appearance. One way to control the amount of frying is to monitor and control the speed of the conveyor through which the edible product moves through the process. As described below, because another batter layer is applied to the edible product in accordance with the methods described herein, the temperature and frying time may be different than an edible product that has only a single batter layer applied.

[0023] The fried or partially fried edible product is then conveyed to a second batter station where a second batter step or operation 32 takes place. The batter used in the apparatus and methods described herein for this second batter application step may be a tempura batter that is "fluffy" or at least expands slightly when fried to provide a crispy or crunchy texture. Tempura batter is typically a mixture of flour and water, although the mixture may also include other ingredients such as eggs and / or cornstarch, baking powder, pepper, etc. However, the batter used in the apparatus and methods described herein may include other batters that may not necessarily correspond to the batter commonly referred to as tempura batter. In any case, the batter used will be selected to provide the desired texture and taste in the final edible product.

[0024] The batter used in this second batter application step is provided with a consistency such that it can flow at a particular rate from the bottom of the apertured chamber or dispenser through its lower surface to the top surface of the edible product passing thereunder. The equipment and associated apertures are described in more detail below, but for purposes of the described method, the apertures are generally sized and spaced to provide a desired size and pattern of batter stripes on the surface of the edible product. That is, smaller apertures would be used for smaller or thinner stripes and larger apertures would be used when it is desired to provide larger or wider stripes. The chamber or dispenser generally oscillates back and forth at a predetermined speed relative to the width of the conveyor to dispense a quantity of batter onto the edible pieces passing along the conveyor. The pattern of the coating (e.g., the "waviness" of the pattern) can be controlled, for example, by the speed at which the chamber or dispenser oscillates and / or the speed at which the edible product is conveyed through the batter chamber or dispenser.

[0025] After being coated with the batter stripes, the striped and battered edible product is conveyed or otherwise transported to a second fryer where it is fried in edible oil in a second frying step or operation 34. The edible product is fried at a suitable temperature and time until the second batter layer is sufficiently cooked to be safe for consumption and has reached a desired taste, texture and appearance. The amount of frying is controlled by monitoring and controlling the frying temperature and / or the speed of the conveyor along which the edible product moves through the second frying process.

[0026] The edible product is then conveyed or transported to an oven where it is further cooked or baked, as represented by step or operation 36. This step involves baking the twice-battered edible product at a suitable temperature and time until the interior of the edible product reaches a desired temperature. In an exemplary operation, the edible product is moved through the oven via a conveyor, although other types of transportation equipment can be used.

[0027] After the aforementioned steps are completed, the edible product is further transported to a freezing station where it will be held for the time necessary to properly freeze the edible product. The frozen product can then be removed from the freezer and packaged for shipment to the consumer.

[0028] 3-7, various views are provided of exemplary embodiments of equipment used in some of the production of the edible products described above. In particular, Figures 3-6 illustrate equipment for performing a first frying step 30, a second batter application step 32, and a second frying step 34 (which steps were described above with respect to Figure 2). To better illustrate the exemplary equipment used for the second batter application step 32, Figure 7 shows this equipment separate from the other production equipment shown in Figures 3-6.

[0029] Generally, these figures show a first fryer 40, a second fryer 42, and a batter applicator 44 positioned between the fryers 40, 42. In the embodiments described herein, the batter applicator 44 is configured to be relatively narrow so that it can be positioned between adjacent pieces of equipment, such as the first and second fryers 40, 42. The batter applicator 44 can be retrofitted so that it can be positioned between existing stations on the production equipment, however, other embodiments can include production equipment with specially designed batter applicators positioned between adjacent fryers and / or the batter applicator can include a batter applicator that is proportionately wider or narrower than the batter applicator illustrated and described herein.

[0030] The batter spreader 44 includes a frame 50 having both generally horizontal and generally vertical frame members. The upper frame member 51 is generally horizontal and supports the equipment used to form the batter stripes on the edible product. The periphery of the frame 50 may be generally rectangular as shown, or may have a different shape. The frame 50 may also be configured with more or fewer frame members than illustrated, depending on the available space and the weight of the components mounted thereon. The bottom portion of the frame 50 is provided with wheels or casters 80 that can be used to move the batter spreader 44 to a desired location. The bottom of the frame 50 also includes optional feet 82 adjacent each of the wheels or casters 80 that can be used to stabilize the batter spreader 44, particularly during operation of the equipment. The wheels or casters 80 may be lockable.

[0031] Supply vessels 70 are provided that can be filled or partially filled with batter, for example, via a continuous feed tube or by manually adding premixed batter to the top of the vessel 70. In embodiments, supply vessels 70 may be open (as shown), may include a removable top as desired, or may be configured as a generally enclosed vessel to which a batter supply mechanism (e.g., a feed tube) is attached. In embodiments, supply vessels 70 may include a cooling jacket or piping for heating or cooling a fluid, such as water or glycol, for use in regulating the temperature of the vessel 70 (see FIGS. 8A and 8B). In other embodiments, when a particular supply vessel 70 runs out of batter or when it is desired to use a different batter, such supply vessel 70 may be removed and replaced with a full or partially filled supply vessel 70.

[0032] The batter distribution chamber 52 is supported adjacent the upper frame member 51 at one end of the batter applicator 44. The distribution chamber 52 includes an opening 54 at its upper region to which liquid batter can be supplied, for example, via a supply pipe 66. Alternatively, the batter can be provided through a side or another region of the distribution chamber 52. In either case, the supply pipe 66 is in fluid communication with a supply container 70 such that the batter moves from the supply container 70 to an interior region of the distribution chamber 52. As the batter is supplied to the opening 54, a filter or sieve can optionally be provided to filter the incoming batter to remove large chunks of batter or other relatively large particles so that only batter of the desired consistency can enter the system. Material filtered by the filter or sieve at the opening 54 will be deposited in a scrap container 76. When this scrap container 76 is filled to a predetermined level, it can be removed and replaced with the same or a different container 76 capable of accommodating more waste material.

[0033] The selectively filtered batter will be moved from the opening 54 towards the batter distribution chamber 52. The batter will exit the batter distribution chamber 52 through apertures 68 (see, e.g., FIG. 6) that extend through the bottom surface of the batter distribution chamber 52. The apertures 68 can be provided in any desired configuration and quantity to achieve a desired batter pattern on the edible product. For example, the apertures 68 can be arranged in a line, the apertures 68 can be staggered along the width of the distribution chamber 52, or the apertures 68 can be arranged in different patterns. The size of each aperture in the batter distribution chamber 52 can be the same or different from one another depending on the desired stripe consistency of a batch of edible products. That is, if it is desired that all batter stripes be the same size and spaced the same distance from one another for a particular edible product, the apertures will be the same general size from one another and will be spaced the same distance from one another across the width of the distribution chamber 52. Thus, if it is desired that some of the garment fabric stripes have different sizes or spacing from one another, the apertures will have different sizes and / or spacing from one another across the width of the distribution chamber 52.

[0034] The batter applicator 44 further includes at least one shaft slide 56 and at least one shaft guide 58 operably attached to the motor 60 that facilitates oscillation or back and forth movement (i.e., rocking) of the batter dispensing chamber 52 (i.e., both toward and away from the motor 60). The movement of the batter dispensing chamber 52 may be generally perpendicular to the direction in which the edible product is conveyed, although other arrangements of these components relative to one another are considered to be within the scope of this disclosure. The motor 60 is mounted to a motor support 64 and is provided with an optional protective cover 62.

[0035] As discussed above, the size of the apertures 68 of the batter distribution chamber 52 is designed or selected to allow a consistent amount of batter to exit the chamber 52 and be deposited on the edible products passing underneath. To further control the shape of the deposited batter, the speed, frequency and amplitude at which the batter distribution chamber 52 is vibrated or oscillated is matched with respect to the speed at which the edible products are conveyed past the bottom of the batter distribution chamber 52. That is, when the edible products are moving at a particular speed, the batter chamber 52 will vibrate such that a desired pattern of batter stripes is deposited on each edible product. The relative speeds of movement of the vibrating batter distribution chamber 52 and the conveyor or other mechanism moving the edible products can be adjusted and matched to provide a variety of batter patterns on the edible products of interest. In certain exemplary embodiments, the batter patterns include wavy stripes spaced approximately equidistant from one another across the top surface of the edible products.

[0036] Generally, a continuous supply of batter will be provided as edible products are present and conveyed through the batter dispensing chamber 52. However, at least a portion of the batter may be deposited on the conveyor belt in areas where no edible products are present. This batter is generally reusable, and therefore the batter applicator may also include a batter reuse and recycling system including an overflow bin 72 and a return tube 74. Reusable or recyclable batter not deposited on an edible product will fall from the conveyor system into the overflow bin and then flow back through the return tube 74 toward the supply bin 70.

[0037] The batter application and frying system can be controlled to maintain a desired ratio of recycled to fresh batter in the supply vessel 70. In an exemplary embodiment, the batter mix in the supply vessel 70 includes a combination of about 30% recycled or reused batter and about 70% fresh batter, which can provide a desired viscosity of the batter mix for showering onto edible products, as described herein. However, it is understood that the relative amounts of recycled and fresh batter in a particular mix can vary slightly to significantly from this ratio depending on the desired characteristics of the batter mix exiting the supply vessel 70.

[0038] Additionally, the temperature of the batter mixture may also be monitored and controlled during the coating process, and it is contemplated that the acceptable temperature range for a fresh batter may be different than the acceptable temperature range for a batter mixture that includes at least some recycled batter. In an exemplary embodiment, a fresh batter solution may have a target temperature below about 12° C., more specifically in the range of about 8° C. to about 12° C., while a batter solution that includes recycled batter may have a target temperature below about 20° C., more specifically in the range of about 15° C. to about 20° C. The target temperatures may be higher or lower than these exemplary temperatures, but in either case may be monitored and controlled to remain within the desired temperature range.

[0039] Batter-coated fried foods have broad appeal, and the patterned coatings described herein provide additional taste and texture qualities that may be appealing to consumers. It should be noted that while chicken pieces are shown and described above, other edible products may also be used with the production equipment and methods described herein. Other exemplary edible products include fish and other meat products, vegetables, and fruits. In the case of other edible products, the edible products may be processed in a manner that includes different steps and equipment than those described in the exemplary method shown in FIG. 2.

[0040] The present invention has been described above with reference to several embodiments thereof. The above detailed description has been presented for clarity of understanding only. No unnecessary limitations should be taken from the description. It will be apparent to those skilled in the art that many modifications can be made to the described embodiments without departing from the scope of the present invention. The above described implementations and other implementations are within the scope of the following claims.

Claims

1. A method of coating a food product with a clothing fabric, comprising: transporting at least one food product on a conveyor towards a clothing fabric applicator; transporting at least one food product under a clothing fabric distribution chamber of the clothing fabric applicator, the clothing fabric distribution chamber including a plurality of spaced-apertures extending through a bottom distribution chamber surface capable of distributing clothing fabric, the clothing fabric distribution chamber vibrating in a direction generally perpendicular to the direction in which the at least one food product is being transported; distributing clothing fabric onto an outer surface of the at least one food product from the plurality of spaced-apertures to provide a patterned clothing fabric stripe on the outer surface.

2. The method of claim 1, wherein the step of transporting the at least one food product further comprises transporting at a speed that provides a predetermined patterned clothing fabric stripe on the outer surface of the at least one food product.

3. The method of claim 1, wherein the step of transporting the at least one food product under the clothing fabric distribution chamber further comprises vibrating the clothing fabric distribution chamber at a frequency and amplitude that provides a desired patterned clothing fabric stripe on the outer surface of the at least one food product.

4. The method according to any one of claims 1 to 3, further comprising, after the step of distributing clothing fabric onto the outer surface of the at least one food product, guiding overflow clothing fabric to a supply container.

5. The method according to any one of claims 1 to 3, further comprising combining overflow clothing fabric with fresh clothing fabric in the supply container to provide clothing fabric from the plurality of spaced-apertures.

6. The method according to claim 5, wherein the step of combining the new fabric material with the overflow fabric material includes controlling the fabric material mixture to provide a predetermined ratio of the new fabric material to the overflow fabric material. **Claim 7** The method according to claim 5, wherein the step of combining the new fabric material with the overflow fabric material includes controlling the temperature of the fabric material mixture. **Claim 8** The method according to claim 5, wherein the step of combining the new fabric material with the overflow fabric material includes controlling the temperature of the fabric material mixture to be within a range of about 15°C to about 20°C. **Claim 9** The method according to any one of claims 1 to 3, wherein the step of dispensing the fabric material from the plurality of spaced-apertures further includes controlling the temperature of the fabric material to be within a range of about 8°C to about 12°C. **Claim 10** The method according to any one of claims 1 to 3, further including the step of frying the at least one edible product with a first fryer before the step of conveying the at least one edible product towards the fabric-applying machine on a conveyor. **Claim 11** The method according to any one of claims 1 to 3, further including the step of frying the at least one edible product with a second fryer after the step of dispensing the fabric material onto the outer surface of the at least one edible product from the plurality of spaced-apertures. **Claim 12** The method according to claim 11, further including the step of baking the at least one edible product after the step of frying the at least one edible product with a second fryer. **Claim 13** A fabric shower device, a conveyor including an upper surface movable in the product movement direction, A fabric distribution chamber positioned on a part of the upper surface of the conveyor, the fabric distribution chamber including a plurality of apertures arranged at intervals extending through a bottom distribution chamber surface, the fabric distribution chamber being movable in a direction generally perpendicular to the product movement direction, a fabric distribution chamber, comprising a fabric shower device.

14. The fabric shower device according to claim 13, wherein the movement of the fabric distribution chamber includes oscillating movement.

15. The fabric shower device according to claim 13 or 14, wherein the plurality of apertures arranged at intervals are arranged at generally equal intervals across the width of the fabric distribution chamber.

16. The fabric shower device according to claim 13 or 14, wherein the plurality of apertures arranged at intervals are arranged at generally unequal intervals across the width of the fabric distribution chamber.

17. The fabric shower device according to claim 13 or 14, wherein the fabric distribution chamber includes an outflow member for guiding overflow fabric to a supply container.

18. A method of coating a fabric on a meat product, In a first cooking step, frying at least one meat product having a first fabric layer, cooking the first fabric layer to produce at least one deep-fried meat product, Conveying at least one deep-fried meat product on a conveyor towards a fabric applicator, Conveying at least one deep-fried meat product under the fabric distribution chamber of the fabric applicator, the fabric distribution chamber including a plurality of apertures arranged at intervals extending through a bottom distribution chamber surface capable of distributing fabric, the fabric distribution chamber oscillating in a direction generally perpendicular to the direction in which the at least one deep-fried meat product is being conveyed, Distributing a coating fabric onto the outer surface of the at least one single-fried meat product from the plurality of apertures spaced apart to provide a patterned coating fabric stripe on the outer surface, A method comprising, in a second cooking step, frying the coating fabric stripe on at least one single-fried meat product to produce at least one double-fried meat product. **Claim 19**: The method according to claim 18, further comprising a third cooking step of cooking at least one double-fried meat product until an internal region of the at least one double-fried meat product reaches a desired cooking temperature.

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