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.