Abstract: A process for preparing french fried potatoes for freezing and subsequent finish frying to resemble closely french fried potatoes prepared directly from fresh potatoes, in which after completion of the preliminary potato treatment steps of peeling, trimming, cutting into french fry size strips, and washing, the strips are then treated with hot oil for a brief period, and that step is repeated following at least one treatment of the potato strips to a hot, (300.degree. to 400.degree. F.) high velocity process vapor of high moisture content (60 to 65%) and following a final oil treatment, exposing the strips to a hot, dry process vapor for reducing the gross weight about 30%. This process produces a pre-fried potato product with an oil content of about 3 to 7%.

Abstract: A continuous process for imparting a charcoal-broiled flavor and appearance to meat products, moves the product into impingement with open gas flames to sear the product's surfaces and to brand the upper and lower product surfaces with hot, metal branding elements.The food treatment apparatus has a housing furnished with product inlet and outlet conveyors. Movable branding apparatus disposed between the conveyors are heated by open flame gas burners. The conveyors and branding apparatus are driven in synchronization so that the product may move from the inlet conveyor to the branding station and thence to the outlet conveyor for further treatment.

Abstract: A process for preparing french fried potatoes for freezing and subsequent finish frying to resemble closely french fried potatoes prepared directly from fresh potatoes, in which after completion of the preliminary potato treatment steps of peeling, trimming, cutting into french fry size strips, and washing, the strips are then treated with hot oil for a brief period, and that step is repeated following at least one treatment of the potato strips to a hot, (300.degree. to 400.degree. F.) high velocity process vapor of high moisture content (60 to 65%) and following a final oil treatment, exposing the strips to a hot, dry process vapor for reducing the gross weight about 30%. This process produces a pre-fried potato product with an oil content of about 3 to 7%.