Importance

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Abstract

An improved water seal blancher which utilizes a substantially steam proof chamber to subject a particulate food product to a continuous, controlled temperature treatment in steam, and which utilizes a minimum of moving mechanical parts to transport the food product into and out of the steam chamber, includes a base which is adapted to contain a conveyor apparatus for conveying food product through the steam, a cover which effectively closes the tank to form a steam-tight chamber, a feed tank intake at the feed end for receiving the food product into entraining water, and a pump which pumps the water and entrained food product into the steam chamber to a dewaterer which both separates the food product from the water, and forms a water seal which prevents steam within the steam chamber from escaping through the dewaterer and pump. The water separated by the dewaterer within the steam chamber is returned to the intake in such a manner that a water seal is maintained which prevents steam within the chamber from escaping through the return conduit to the exterior of the blancher. A similar system may be utilized at the discharge end for removing the steam particulate food product from the blancher.

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First Claim