Abstract: A device for producing a prepared food product, wherein the device comprises at a demolding position of the prepared food product, at least one nozzle for ejecting a fluid to form a fluid jet, said nozzle being positioned so that, in use, the fluid jet impinges at an impingement position of the recipient so that a fluid film is produced, wherein the impingement position extends along at least part of a contact edge between the prepared food product and the inner surface of the recipient and is arranged such that the fluid film reaches the recipient and extends between the food product and the inner surface of the recipient, wherein a volumetric flow rate and dimension of the fluid jet are arranged to permit loosening the heated food product from at least part, and preferably all, of the inner surface of the recipient.

Abstract: A process and device for producing eggs in various forms, such as among others boiled, poached or deep fried eggs, or their separate component parts, i.e. the yolk or egg white thereof or whole egg, called hereinafter the eggs. The eggs are moved in moulds through two chambers, a first one in which water vapour is maintained at a temperature which is sufficient to bring the eggs superficially in a state allowing to direct the moulds further through a second chamber in which the boiling process is completed by circulating the moulds in this chamber through boiling water, oil, steam or an appropriate liquid.