Food processing with steam

DETAILED DESCRIPTION An object of the invention is to provide an apparatus for blanching or cooking that allows efficient use of energy.
Another object is to provide an apparatus that minimizes nutrient loss and effluent volume.
It has been found that a relatively deep layer of food products, as distinct from a mono-layer, can be uniformly and efficiently heated with steam by using a plurality of closely spaced nozzles below the conveyor for emitting jets of steam into the product which agitate and mix the products while heating.
The present invention provides an apparatus for processing food products with steam which includes a heating module and a holding module.
The heating module comprises a pervious conveyor, a plurality of upwardly directed steam emitting nozzles positioned below the conveyor for heating and agitating food products on the conveyor, an outer enclosure enclosing the conveyor and nozzles, a feed valve defining the inlet to the enclosure and for depositing food products in a multilayer on the conveyor, and a transfer valve for transferring heating food products from the heating module to the holding module.
The holding module comprises a plurality of holding receptacles adapted to receive heated food products from the heating module and hold the heated products for a period of time at an elevated temperature.