Abstract: An alignment station and a method of operating the alignment station allows for rotation of slices such as slices of meat or cheese. The alignment station comprises a conveyor which comprises a plurality of closed loop elements, a first roll unit and a second roll unit. The slice is supported on a first loop section of the plurality of closed loop elements. To reduce problems that may occur during rotation of the slice, said slice is subjected to vibration in the first loop section.

Abstract: A flavouring dispenser for dispensing compacted doses of flavouring comprises a flavouring dosage unit configured to dispense a dose of flavouring and a plurality of compacting hoppers, each configured to receive and hold a dose of flavouring dispensed from the flavouring dosage unit and to subsequently dispense the dose of flavouring to a dispense position. The flavouring dosage unit and the plurality of compacting hoppers are configured such that the flavouring dosage unit sequentially supplies a dose of flavouring to each of the plurality of compacting hoppers.

Abstract: A food processing apparatus includes a pressure vessel defining a compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and movable relative to the compartment between a first position, for food processing, and a second position, to facilitate cleaning, a rotatable auger mounted such that at least a portion of the auger is within the screen, the auger being operable to advance food product within the compartment from the inlet end of the pressure vessel toward the outlet end, and a transfer mechanism including a conduit in communication with the compartment, a fluid discharge positioned substantially within the conduit, and a pressurized fluid source in communication with the fluid discharge and operable to propel a fluid through the fluid discharge to move food product through the conduit.

Abstract: The present application firstly discloses a cooking system including a second cooking apparatus and a first cooking apparatus, which is used to deep fry or boil a food or food ingredients. A semi-cooked food is produced in the first cooking apparatus and is used as an ingredient in the second cooking apparatus. The cooking apparatuses work together to produce a cooked food.

Abstract: A cooking appliance is disclosed that includes a cooking cavity, a first heating element disposed adjacent a top of the cooking cavity, a second heating element disposed adjacent a bottom of the cooking cavity, a temperature sensor adapted to sense the temperature of air within the cooking cavity, a blower arranged to agitate the air within the cooking cavity, a cookware device removably disposed above and in thermal communication with the second heating element, and a controller adapted to manually receiving cooking parameters from a user and sensed temperature information and to independently and selectively control the heating elements and the blower according thereto.

Abstract: Systems and methods are provided for a turbocharger system for use with a process gas capture system. In one example, the turbocharger system comprises: a heat exchanger positioned to receive inlet gas from a gas generating system via a first inlet; a low pressure compressor driven by a low pressure turbine and coupled to a first outlet of the heat exchanger; a mid-pressure compressor driven by a mid-pressure turbine and coupled in series with the low pressure compressor, the mid-pressure compressor configured to receive low pressure compressed gas from the low pressure compressor; and a high pressure compressor driven by a high pressure turbine and coupled in series with the mid-pressure compressor, the high pressure compressor configured to receive mid-pressure compressed gas from the mid-pressure compressor and output high pressure compressed gas to the process gas capture system and a second inlet of the heat exchanger.

Abstract: System for application of ozone on grains made up essentially by one or more ozone mixers with particulates separator (1) for injecting air in the grains mass, one or more ozone mixers (2) for injecting air in the grains mass, a base of the device for grains treatment with ozone (3), a transport and discharge device (4), and an air cooling filter (5) that can be used individually or jointly to apply ozone on the grains mass.

Abstract: Heat-treating equipment for roasting food products, including a tub for receiving the product, which is associated with a stirrer and a heat source. The tube includes two vertical, coaxial and hollow cylinders, the inner cylinder defining a first wall, and the outer cylinder defining a second wall of a space having a crown-shaped cross-section, into which the product to be treated is introduced continuously from above for a loading operation that is continuous or in batches. At least one of the two walls in contact with the product is heated and a hot gas is injected into the inner hollow cylinder, so as to make the heat consistent around the product contained within the first crown-shaped space defined by said first and second walls of the tank, between which the stirrer is integrated.

Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.

Abstract: A fryer is provided for cooking food in a small volume of oil. The fryer includes a main body with a seat for supporting a tilted tank designed to contain the volume of oil in a bottom angular portion thereof. The fryer also includes a heater, and at least one mixing blade inside the tank.

Abstract: Provided is a cooking appliance. Steam generated in a steam generation part is selectively supplied into a cooktop part or a steam cooking part. The steam supplied into the cooktop part is used for cleaning a top plate. Also, the steam supplied into the steam cooking part is used for cooking a food. Thus, the steam may be used in a lot of uses, e.g., for cooking the food and cleaning the top plate.

Abstract: A continuous oven comprising cascading conveyors. In one embodiment the oven comprises an oven floor, a ceiling, a left panel, and a right panel. The oven floor and ceiling are attached by the left and right sides defining an oven cavity. Located inside the oven cavity is at least one cascading conveyor. Also within the oven cavity is a partition which separates the oven into an upstream end and a downstream end.

Abstract: A system and method for applying steam to baked products in a conveyorized oven. A steam tunnel sub-enclosure includes exhaust ducts collecting steam at the conveyor's entrance and exit thereof to prevent steam from being released into the rest of the oven where it might interfere with ignition control equipment.

Abstract: A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.

Abstract: A heating device of a food material that can heat a food material while preventing oxidation reaction and the like of the food material as much as possible is provided. A food material 8 is held under a reductive atmosphere where air is eliminated by filling superheated steam in a heating chamber 10 at a pressure exceeding an atmospheric pressure. Thus, because the food material 8 is heated under the reductive atmosphere where air is eliminated by filling the superheated steam, not under a conventional atmosphere where oxygen and nitrogen exist. Therefore, a Maillard reaction and an oxidation reaction can be suppressed, and a thermochemical reaction which could not be caused in the conventional heating method is caused in the food material 8. Thereby, it can be expected that the heated food material 8 acquires a characteristic which did not exist in the past, with less degradation.

Abstract: A meat cooker effectively cooks meat by using heated convection air to cook inside meat sections and filings, and radiant heat to cook outside meat sections. The meat cooker may include a frame having a cooking zone therein, a heat exchange assembly located within the frame, first and second fans located adjacent to the cooking zone, and a spit disposed at the cooking zone and spaced downstream of the heat exchange assembly. The first fan generates and transmits a first quantity of ambient air along a first travel path inside the heat exchange assembly. The second fan generates and transmits a second quantity of ambient air along a second travel path outside the heat exchange assembly. Notably, the first and second quantities of ambient air are heated to corresponding first and second temperatures upon passing beyond the heat exchange assembly and reaching the spit.

Abstract: An antimicrobial intervention for the production of ground meats by treating the exterior of the meat trimmings with an antimicrobial agent before grinding. An apparatus for applying an antibacterial agent to meat trimmings includes a closed or essentially closed chamber for limiting the escape of the antimicrobial agent to the environment during antimicrobial treatment of the trimmings, an entrance system for introducing trimmings into the closed chamber while preventing or significantly limiting the antimicrobial agent from escaping into the environment, an application system for applying an effective amount of the antimicrobial agent to exposed surfaces of the trimmings in the closed chamber; and an exit system for removing the treated trimmings from the closed container while preventing or significantly limiting the escape of antimicrobial agent into the environment.

Abstract: A cooking system and a method for cooking food products. The cooking system comprises a forced-convection cooker having a conveyor continuously conveying stacks of product-laden trays through a cooking chamber. Fans in the cooking chamber establish a generally vertical convection path traversed by the conveyor. Foraminous bottoms in the trays allow cooking fluid in the convection path to be forced through the trays and products.

Abstract: A cryogenic tunnel freezer (10) having modular design and construction including a lower section (16) that can be raised and lowered relative to an upper section (14), the upper and lower sections (14, 16) defining a tunnel (12) when the lower section (16) is in a closed (raised) position. Product is moved through the tunnel (12) via a belt (22) formed of arrays of plastic modules (76) that are reinforced by metal chains (140) and rods (150). The lower run (23) of the belt (22) rides on the floor (48) of the lower section (16) and the upper run (21) rides on the lower run (23) when the belt (22) is operated. The flow of cryogenic fluid through the tunnel (12) is aided by vaporization of a cryogenic fluid and baffles (98), but no air-moving devices located within the tunnel (12).

Abstract: In a food transfer heat treatment apparatus using a spiral transfer belt, heat treatment gas blowing means and a heat treatment gas circulating method for enhancing the heat transfer efficiency between a heat treatment gas and food and for improving the heat treatment effect are realized to expand the degree of freedom for the layout of the apparatus and to simplify the assembly. Provided is a spiral transfer heat treatment apparatus comprising endless conveyer belts (2) for circulating the food (f) in a store room (1), and a spiral moving unit (3) for causing a heat treatment gas (c) to act on the food (f) while transferring the food (f) on the conveyer belts (2).

Abstract: The invention relates to a method of producing a foamed meat product, comprising the steps of: feeding a pumpable raw material containing comminuted meat or fish and strand-like connective tissue components to a dispersing apparatus with a chamber with a cylindrical rotor arranged therein, which is provided, on its circumference, with a number of cavities to create cavitation, feeding a gas to the dispersing apparatus and operating the dispersing apparatus while creating cavitation and dispersing the gas supplied, in the process of which the sinews or ligaments are passed through the chamber, and creating a foamed meat or fish product containing strand-like connective tissue components, which can be sterilised.

Abstract: A processing machine for soybeans and soybean-embryos is provided, with improved efficiency in the deodorizing and drying processes and the capability to perform a deactivating process in a stable manner. A closed container is divided into individual sections by partitions. In each section, the temperature conditions for the deodorizing and drying processes can be independently determined, so that these processes can be performed within the same closed container and yet at different temperatures. A space is provided above a screw conveyer within the closed container. A heater is wound around the closed container so that the temperature can be freely regulated.

Abstract: A plant has a line to convey trays and a processing chamber under modified atmospheric conditions that has a regulating chamber with gates at an entrance and a regulating chamber (9) with gates at an exit to introduce and extract trays with foodstuff. Before the input regulating chamber there is a stacking device for stacking trays, after the exit of the input regulating chamber (4) and inside the processing chamber there is an unstacking device, and transfer device are arranged to introduce stacks of trays in the processing chamber through the regulating chamber in order to provide sufficient time to regulate the atmospheric conditions in the regulating chamber without lowering the advance rate of the trays in the line.

Abstract: The present invention relates to a device for treating elongate food products in a process space using a conditioned airflow, comprising: a housing bounding the process space, with a feed opening arranged in the housing and a discharge opening arranged in the housing for respectively carrying elongate food products into the process space and discharging thereof from the process space, transport means for displacing the elongate food products through the process space, blowing means for generating an airflow in the process space, and conditioning means for conditioning the airflow.

Abstract: A steam peeling system has a rotatable pressure vessel (1) for steam treating and peeling product. The vessel is substantially spherical, having an oblong configuration with opposed flattened side surfaces. The pressure vessel has at least one internal lifter (51a, 51b, 51c) for entraining and lifting the product relative to the axis of rotation of the pressure vessel (1) when it is rotated. The pressure vessel also at least one internal region (53) that is closed-off against ingress of steam during product treatment. This region (53) defines a steam saver. The system can include a batcher for delivering the product to be peeled to the vessel. The pressure in the vessel can be released on completion of a peeling operation. Arrangements can be included to minimize release of entrained solid matter or odors in the exhaust steam. A controller minimizes unproductive displacement of the pressure vessel and can control the rotation speed and direction.

Abstract: The invention relates to a device for storing, treating and dispensing items of food, especially baked products, which device comprises at least two sections (2, 3). The inventive device is characterized by a plurality of supports (12) for receiving the items of food (9, 10) and a transport device (17, 20, 21, 22) that configures a closed transport cycle of the supports (12) between the sections (2, 3).

Abstract: Aspects of the present invention relates to automated production processes and associated systems, including automated bread making processes which enable the continuous production of baked bread. One aspect of the invention is directed toward a system for the continuous production of baked bread that includes an ingredient metering unit, a dough mixing unit coupled to the ingredient metering unit, a dough transport coupled to the dough mixing unit, an endless oven conveyor having a plurality of dough holders spaced apart from each other, and an oven unit coupled to the oven conveyor. The oven conveyor is configured to move the dough holders through the baking portion at a rate so the single batches of dough in the dough holders will be sequentially baked to form the baked products when the dough holder exit the oven unit.

Abstract: A tempering channel (1) for tempering confectioneries (4) includes a tempering tunnel (2) and a conveyor belt (5) having an upper part (11) and a lower part (12). A transfer location (8) is located at the conveyor belt (5). The confectioneries (4) arrive at the transfer location (8) to be placed on the upper part (11) of the conveyor belt (5). The conveyor belt (5) transports the confectioneries (4) through the tempering tunnel (2). A first tempering apparatus (6) tempers the confectioneries (4) while they are transported through the tempering tunnel (2). The tempering channel (1) includes a control unit (16) and at least one sensor (15) sensing the temperature of the lower part (12) of the conveyor belt (5). The sensor (15) is connected to the control unit (16) to transmit a signal to the control unit (16) depending on the sensed temperature. A second tempering apparatus (14) is connected to the control unit (16).

Abstract: System for application of ozone on grains made up essentially by one or more ozone mixers with particulates separator (1) for injecting air in the grains mass, one or more ozone mixers (2) for injecting air in the grains mass, a base of the device for grains treatment with ozone (3), a transport and discharge device (4), and an air cooling filter (5) that can be used individually or jointly to apply ozone on the grains mass.

Abstract: A continuous cooker having a conveyor capable of repositioning product and cleaning itself of debris and a method for its operation. The cooker includes a conveyor that transports food atop a conveyor belt to a cooking chamber. Upper and lower diverting rollers guide the belt along an S-shaped product-repositioning path segment. The lower diverting roller is rotated at a speed different from the speed of the conveyor belt to cause the belt to slip on the roller's periphery, which effects a scraping action against the conveying side of the belt to dislodge debris.

Abstract: The invention relates to a treatment device for treating food products using conditioned treatment fluid, comprising a housing (10), which defines a treatment space (18) and is provided with an inlet (12) for introducing products to be treated into the treatment space, and an outlet (14) for discharging treated products from the treatment space, with the treatment space (18) being in open communication with the environment, a conveying means (16, 20) for conveying the food products from the inlet through the treatment space to the outlet, with the conveying means (16; 20) between the inlet and outlet following a helical conveying path (26) comprising several turns one above the other, circulation means (40) for circulating treatment fluid through the treatment space, conditioning means (56; 57) for conditioning the treatment fluid.

Abstract: Apparatus and method embodiments for reducing the temperature of a product include a housing having a chamber therein, and an inlet and an outlet in communication with the chamber; a plurality of zones in the chamber between the inlet and the outlet and arranged in descending order of heat transfer rate atmospheres for the product from the inlet to the outlet; and a conveyor assembly for transferring the product from the inlet through the plurality of zones to the outlet.

Abstract: A method for regulating a cooking process of a cooking product in an oven of a steamer, during which the moisture in the oven coming from the cooking product is at least periodically determined over time by a moisture sensor. During a measuring phase there is no introduction of steam into the steam oven and the moisture sensor is evaluated. For a given cooking process with fixed times for the supply of steam, on the basis of the moisture sensor evaluation during the measuring phase, the end of cooking is determined. Prior to the measuring phase and during a steam phase, steam is introduced into the oven, the steam supply being terminated following the steam phase and prior to the measuring phase during a ventilating phase. During the ventilating phase the steam concentration in the oven is greatly reduced.

Abstract: A food processor has a base seat; a processing chamber installed on the base seat; a rotary roller for containing food, which is driven by a motor and rotablely disposed in the processing chamber and cooperate with said processing chamber coaxially; a steam generating unit is installed in the base seat, the steam outlet of the steam generating unit stretches into the processing chamber. Steam is used to heat and cook the nuts, frozen food and other food, because of the rotary roller, the rotation of the rotary roller can drive the hot steam to be fully distributed in the whole processing chamber. The surface of the food can fully contact the hot steam. The food is heated and cooked evenly, the processing speed is quicker, and the taste is unified.

Abstract: A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product.

Abstract: A cooking apparatus includes a rapid activation module in communication with a continuous oven. The rapid activation module includes a steam chamber having an inlet and an outlet and a plurality of steam knives disposed at select position within the steam chamber. The steam knives may be selectably adjusted to achieve and maintain a desired level of steam condensation within the steam chamber by isolating a main body of the steam chamber from air and/or vapor infiltration from an associated oven and/or the outside environment.

Abstract: A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point.

Abstract: A processing machine for soybeans and soybean-embryos is provided, with improved efficiency in the deodorizing and drying processes and the capability to perform a deactivating process in a stable manner. A closed container is divided into individual sections by partitions. In each section, the temperature conditions for the deodorizing and drying processes can be independently determined, so that these processes can be performed within the same closed container and yet at different temperatures. A space is provided above a screw conveyer within the closed container. A heater is wound around the closed container so that the temperature can be freely regulated.

Abstract: A method of operating a blanching system includes steps of automatically sampling a blanching solution and mixing the sampled blanching solution with a reagent that is formulated to change at least one property according to a concentration of a metal ion in the blanching solution. This property is automatically sensed with an automated sensor and a controller is used to automatically control a concentration of metal ions in the blanching solution in response to a signal that is received from said automated sensor.

Abstract: The present invention relates to a pressurized retort with at least one container disposed therein. The container is movable in the retort via a drive and the container is supported by at least one bearing in the retort, wherein one or more compensator(s) is/are attached to the retort to provide a decoupling between the interior of the retort, the retort itself and the exterior of the retort.

Abstract: This invention provides an apparatus and method for processing produce to reduce microorganisms thereon by treating the produce in a treatment chamber. The treatment chamber comprises a produce receiver disposed in the treatment chamber, a means for providing a gas stream comprising chlorine dioxide and a carrier gas into the treatment chamber, a chlorine dioxide sensor in communication with the treatment chamber, and a means for controlling the concentration of chlorine dioxide in the treatment chamber. The method comprises exposing the produce to an atmosphere comprising gaseous chlorine dioxide and a carrier gas in a treatment chamber and can comprise controlling the concentration of chlorine dioxide in the treatment chamber, moving the produce in the treatment chamber during exposure to the gaseous chlorine dioxide, spraying water to remove the gaseous chlorine dioxide, and purging the treatment chamber to remove any residual chlorine dioxide.

Abstract: A process chamber of an installation for the thermal treatment of printed circuit boards is described. The process chamber may include a fan wheel supported on a shaft parallel to the printed circuit boards, the fan wheel being disposed between two walls of the process chamber. The fan wheel is open at its two end faces and the two end faces are at such a distance from the walls of the process chamber that gas flows in unimpeded in two substreams between the end faces of the fan wheel and the walls and flows out from the cylindrical surface of the fan wheel over the length thereof and in the extent of the process chamber in the form of a ribbon-shaped gas stream, the gas stream being directed essentially in the cross section through a channel onto the printed circuit boards.

Abstract: An apparatus for cooking food capable of quickly regulating the temperature in a housing and not causing uneven heating of food in the housing in the temperature regulation. The apparatus (50) has a housing (1) having a heater (20) in it and provided at a predetermined place in a conveyance route formed by a conveyor (49). The apparatus (50) heats food (E) to be heated by causing it to be conveyed and pass in the housing (1). An air supply opening (1f) is formed in a predetermined place of the housing (1), an air blower (48) is connected to the air supply opening (1f), and outside air can be supplied to the inside of the housing (1) by the air blower (48) via the air supply opening (1f). When the outside air is supplied from the air supply opening (1f), the air in the housing (1) is discharged from an entrance/exit (6, 6?) for the food (E) formed in the housing (1).

Abstract: The present invention relates to a device for treating elongate food products in a process space using a conditioned airflow, comprising: a housing bounding the process space, with a feed opening arranged in the housing and a discharge opening arranged in the housing for respectively carrying elongate food products into the process space and discharging thereof from the process space, transport means for displacing the elongate food products through the process space, blowing means for generating an airflow in the process space, and conditioning means for conditioning the airflow.

Abstract: A baking oven comprises a feeding portion having a feeding aperture for introducing dough pieces, a baking chamber and a discharge portion having a discharge aperture for removing dough pieces. In addition, a circulating air unit is provided which comprises a circulating air source generating a circulating air flow, a circulating air heating means and a circulating air guiding channel a part of which is formed by the baking chamber. A plurality of receptacles for dough pieces are mounted in the baking chamber to be freely rotatable or pivotable around a horizontal rotation or pivot axis. The rotation or pivot axes of the receptacles are located higher than the centre of gravity of the receptacles even if the receptacles are filled with dough pieces. As a result, a baking oven is provided in which the dough pieces can be distributed as evenly as possible and moved along during the baking process.

Abstract: A food processing system includes a food processing chamber for processing a food product, such as meat products such as hot dogs, sausages, poultry, fish, and other food items. A high speed serial to parallel loading station delivery system is provided. The food product is loaded onto a conveyor in the processing chamber having a plurality of two-piece food product cradles having openings receiving the food product at the loading station and discharging the food product at the unloading station and having gaps between food product carriers distally oppositely spaced from the openings and defining food product cavities therebetween, the width of the openings varying during traversal of the conveyor through the chamber from the loading to the unloading stations.

Abstract: A conveyor oven having a heating chamber and an oven chamber. A conveyor is disposed in the oven chamber to convey food products between an entry port and an exit port. An air impingement assembly is disposed to provide jets of impingement air toward the food product. A fan blower, a heater and a moisture delivery device are arranged to provide heat and moisture to an airflow to the air impingement assembly so that the jets of air are heated and laden with moisture and provide as a blanket-like mixture of air and moisture at the surface of the food product.

Abstract: A steam cooker for cooking foodstuffs, especially shellfish such as shrimp, in a continuous cooking process in a pure saturated-steam environment at 100° C. and atmospheric pressure. The cooker comprises a cooking chamber covered by an enclosure movable between a raised position admitting access to the cooking chamber and a lowered cooking position. A conveyor transports shrimp from a feed tank, through an entrance opening, and into an upper cooking region of the cooking chamber where the shrimp are cooked. The conveyor deposits cooked shrimp into a discharge race through an exit for downstream processing. Hydrostatic seals formed at the entrance and exit and between the bottom rim of the enclosure and a water-filled trough bounding the cooking chamber prevent steam from escaping at those places.

Abstract: A dehydration tunnel for fruits, vegetables, and other products reduces the vulnerability of the products to damage from carmelization and case hardening by dividing a row of product vessels into two segments, passing heated air simultaneously over both segments but in opposite directions, and advancing the row of vessels unidirectionally through the tunnel. Each vessel is thus exposed to a stream of heated air traversing the vessel in one direction, followed by a separate stream of heated air traversing the vessel in the opposite direction. This allows the tunnel to be operated at moderate temperatures and reduces the harmful temperature cycling of each vessel that is typical of tunnel dryers of the prior art.

Abstract: An apparatus for gas treatment of products rises a housing having top, bottom and side walls; a conveyor belt for transporting the products along a first path in the housing; a tunnel having perforated walls and enclosing the conveyor belt along the first path; a gas circulation device communicating with the tunnel via the perforated walls for circulating gas into the tunnel in the form of gas jets impinging upon the products carried by the conveyor belt, and out of the tunnel in a return channel back to the gas circulation device; and a gas conditioning device positioned in the return channel. At least one substantially vertical part of the connecting walls of the high-pressure chamber is removable so as to provide access to the inside of the pressure chamber, and at least one of the side walls of the housing along the high-pressure chamber may be movable so as to widen the space between at least one wall and the high-pressure chamber.