초록 ▼

A rotary blancher having a food product receiving chamber sealed substantially everywhere except at its food product inlet and food product outlet to permit operation using solely a non-liquid heat transfer medium that is a gas or vapor that preferably is steam. To minimize loss of heat transfer med

A rotary blancher having a food product receiving chamber sealed substantially everywhere except at its food product inlet and food product outlet to permit operation using solely a non-liquid heat transfer medium that is a gas or vapor that preferably is steam. To minimize loss of heat transfer medium out the inlet and outlet, some atmosphere preferably is vented. Preferably, the blancher can also use a liquid heat transfer medium or liquid and non-liquid heat transfer combined media. During operation, food product is introduced into the chamber and a rotary food transport mechanism urges the food product toward the outlet. The heat transfer medium is introduced into the chamber where it comes into contact with the food product. After heating the food product to the desired temperature, the food product is removed from the blancher. Preferably, food product is blanched in this manner in a continuous flow process.

대표청구항 ▼

[ What is claimed is:] [1.]1. A blancher for heating food product solely using a non-liquid heat transfer medium comprising:a) a food product receiving chamber that is sealed and which has a food product inlet and a food product outlet in communication with atmosphere exterior of the chamber;b) a fo

[ What is claimed is:] [1.]1. A blancher for heating food product solely using a non-liquid heat transfer medium comprising:a) a food product receiving chamber that is sealed and which has a food product inlet and a food product outlet in communication with atmosphere exterior of the chamber;b) a food product transport mechanism received in the chamber for urging food product in the chamber toward the food product outlet; andc) means for introducing the non-liquid heat transfer medium into the chamber that heats the food product received in the chamber,d) a steam vent from an upper portion of said chamber for venting atmosphere from the blancher.