Abstract: An apparatus and method for treating a food product such a defrosting, warming or cooling includes a water jacket with an insulating layer that forms a water chamber to receive and store water at a selected temperature. The water jacket has an inlet port and an interior region to receive the food product. A layer of insulating material extends around a majority of the water jacket, and a door allows access to the interior region. An outlet port separate from the inlet port may be provided. The inlet port may also slide between a stored state and a fill state. A separate shell is optionally provided surrounding the water jacket. A thermally conductive plate may also be included in the interior region. The method is directed to defrosting a food product by placing it in the apparatus as described.