Abstract: A continuous boiling apparatus (1) for organic materials, e.g., fish or offal from abattoirs, comprises at least one annular boiling zone (15) with an inlet opening (13) for the raw material and a discharge opening (4) for the heat-treated raw material. The annular boiling zone (15) is defined by circular, con-centric heating plates (5), each made up of circular, con-centric parts (6, 7) between which a heating medium is introduced (8). In the boiling zone (15) there are provided a number of feeding elements (10) with self-regulating scrapers (16) which lie up against heating surfaces (6) and divide the boiling zone (15) into sub-zones.

Abstract: Vegetable snacks without fat are produced by placing sliced objects such as potato slices (3) on a net belt (1) in a single layer and by first carrying them through a pre-drying zone (5) and then a treatment zone (6) where the potato slices are puffed. The puffed potato slices (3') are then carried to a post-drying zone (7) and conveyed through same by a belt (2) whereafter the finished potato chips (3") are packed. In all heating zones (5,6,7) there may be used heating elements (4) treating the potato slices with infrared heat radiation, if desired, by two-sided treatment by further heating elements or reflectors (10).