Abstract: A chamber serving for a heat treatment of a particular food product, which for example can be pre-processed potato pieces which are to be prepared as French fried potatoes, and therefore have a content of evaporable substances, such as fat. In the chamber is a grid for, during operation, carrying the product, and one or more quartz lamps for generating heat for the process. The chamber is furthermore fitted with an exhaust channel which via a filter device connects the chamber to the open. Above the grid is placed a cabinet which is open at the bottom, for mounting the quartz lamps. The cabinet is via an inlet duct connected to the open. In the inlet duct is placed a ventilator for sending an air flow into the cabinet via the inlet duct. The air acts as a shield which keeps for example fat vapors at a distance so that they cannot come into contact with the quartz lamps and disintegrate in the high temperature of these.

Abstract: An apparatus (1) for use in heat treatment of for example French fried potatoes (10). This process takes place in a treatment chamber (3) where the product is exposed to intensive heat radiation from a number of quartz tubes (14) while they constantly are turned by means of a rotating driving wheel (15) with a number of carriers (16) placed along the periphery. Humidity, smoke and smell separated from the product during this process are sucked off by means of a ventilator (17) which leads the polluted air through a filter device (4) via a convector (5) between the treatment chamber (3) and the filter device (4). The whole arrangement is built up into a cabinet (2) which on the top and at the bottom is provided with ventilation openings (26, 27) through which secondary air is flowing for cooling the polluted air flowing through the convector (5). Thereby a heat exchange effect is obtained for reducing the sucked off temperature to an acceptable level before the air reaches the filter device (4).