Abstract: A heat treatment vessel configured to receive at least two stacks of food products, includes a chamber with an inlet opening and a discharge opening separated from the inlet opening. The vessel also includes a movement device configured to engage a stack received through the inlet opening and to transport it toward the discharge opening.

Abstract: The present invention relates to a kitchen utensil 10 for separating and removing congealed fat 30 from cooked food 12 in a cooking vessel 14. The utensil comprises: a generally planar portion 16 shaped to correspond with a shape of a receptacle 18 of said cooking vessel and sized to fit within said receptacle so that an outer periphery 20 of the planar portion is contiguous with an internal periphery 22 of the receptacle; and a handle to allow a user to handle the utensil. The planar portion 16 contains perforations 24 sized so that when the utensil is rested on food in said receptacle liquid fat generated during cooking is allowed to pass from the food through said perforations and when cool congealed fat is generally prevented from passage back through said perforations. The handle allows a user to remove the utensil and congealed fat from said receptacle.

Abstract: The engageable structure of the operation rod in the pump includes a valve member having an outer sleeve as an outer valve, an inner sleeve as an inner valve installing in the outer sleeve rotatably and a pushing operation body with a sliding part installed in the inner sleeve and with a driven operation rod; a drive source; and a driving operation rod moves horizontally due to guiding by a supporting member arid force of the drive source, and a catching part of the valve member engages with a connection-supporting device which is attached to the driving operation rod when the driven operation rod of the valve member and driving operation rod of the drive source are connected.

Abstract: A popcorn cooking and dispensing appliance includes a housing, a cooking vessel located within the housing, a scoop located within the housing, an inclined surface adjacent to the cooking vessel and adapted to deliver popcorn ejected from the cooking vessel upon cooking/popping to the scoop when the scoop is at a first position, and a dispensing mechanism for moving the scoop from the first position to a second position whereat popcorn is dispensed from the scoop.

Abstract: A process and plant for the production of precooked and gelatinized cereal-based food flours, particularly rise, corn and buckwheat flours, for use in the production of pasta and other food products. The raw untreated flour, possibly with ingredients added thereto, undergoes hydration after being mixed with a metered amount of water, in a fast mixer. Then, the hydrated flour is formed into a layer on a substrate to undergo precooking and gelatinization by steam treatment. The gelatinized flour may be dried into a half-processed flour for later processing or may be processed, after a cooling step, with other ingredients and/or water for the production of fresh or dry pasta or other food products.

Abstract: A system and method for manufacturing and processing a food product, such as forming, transporting, and slicing, is disclosed. The food product includes an elongated body having a generally D-shaped cross section.

Abstract: A food processing apparatus includes a tank having an inlet end and a discharge end and at least one baffle divides the tank into a first compartment and a second compartment, wherein a temperature of the first compartment is greater than a temperature of the second compartment. A first drum is rotatably mounted within the first compartment of the tank such that a heat transfer medium contained in the first compartment of the tank will enter the first drum and a second drum is rotatably mounted within the second compartment of the tank such that a cool transfer medium contained in the second compartment of the tank will enter the second drum. A food product transfer device transfers food product from the first drum to the second drum.

Abstract: A proof and pan template system and related methods of use for consistently preparing proofed, baked products from unproofed dough units. The proof and pan template system can comprise at least one positioning template and a proofing template for verifying the arrangement and positioning of unproofed dough units on a baking pan prior to proofing. The positioning template can interface with the baking pan such that unproofed dough units can be placed and stretched appropriately prior to proofing. The measuring template can include a plurality of sides, wherein each side performs an independent measurement verifying the placement of the unproofed dough units. Following proofing, a proof height of the now proofed dough units can be confined with a proof area defined on the measuring template.

Abstract: A cooked snack food or cooked edible core material, such as roasted nuts, or baked snack chips, while still hot from the cooking step, is tumbled and sprayed with an aqueous solution of a water-soluble, film-forming coating component, such as a maltodextrin. The tumbling and spraying is performed immediately after cooking so that latent heat from the cooked edible core material, reduces the moisture content of the applied aqueous solution to form a dry, thin film coating of the coating component on the edible core material. The need for a separate, subsequent drying step or forced air drying equipment to reduce the moisture content is eliminated by evaporative cooling of the hot cooked snacks and flashing of the applied aqueous coating solution. The dry, coated cooked snack may be cooled to obtain a snack food having a thin, uniform coating which enhances appearance, texture, taste and shelf life.

Abstract: A system for cooking and then cooling food products by immersion in a heat transfer fluid, consisting of a vessel (200) to contain the heat transfer fluid and a system (500) for homogenization by blowing gas bubbles into the heat transfer fluid from a gas bubble formation system (530). The vessel (200) is closed by a cover (250) leaving a space above the maximum level of the free surface of the heat transfer fluid. Homogenization is accomplished by closed circulation of gas contained in the space above the heat transfer fluid which generates bubbles in the heat transfer fluid.

Abstract: An Ethiopian bread-making machine includes a polishing assembly, a batter application assembly, and a reciprocating collection/deposition assembly. The polishing assembly includes a polishing pad which may be positioned over the cooking surface when the cooking surface is not in use. When engaged, the polishing assembly applies the rotating polishing pad to the cooking surface so as to clean it prior to applying bread batter to the cooking surface. The batter application assembly is also positionable over the cooking surface, and includes a drive to rotate a batter supply line reciprocating nozzle carrier so that the batter is poured onto the cooking surface along an inwardly spiral path so as to generate a uniform circular pour of batter.

Abstract: The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upright and a spray device (12) for the cooling of same with a coolant, and which is further provided with a heating element (11) for the generation of steam, whereby means (14) are provided that allow said steam to be subjected to a forced flow whereby this steam flows over the eggs (18) in order to heat the eggs, whereby said carrier plate (7) has openings (16) such that at least part of said steam is guided along the side of the eggs (18) to the underside of the carrier plate (7) so that the underside of the eggs (18) is heated.

Abstract: The disclosed bakeware for food products provides flexibility for de-molding a food product while providing sufficient rigidity for various baking uses. The bakeware can comprise one or more flexible receptacles for receiving food products in which the one or more receptacles have one or more side walls extending to a flexible rim portion and a plurality of handle portions attached to the flexible rim portion. Each handle portion can include at least one rigid insert adapted to maintain the shape of the bakeware.

Abstract: Systems and methods improve the useful life of fry oil by inhibiting or eliminating factors that degrade the oil. A flow of gas in contact with the oil provides efficient cooling of the oil that was heated but is for a temporary period of time not needed to be kept hot. Further, utilizing inert gas for the cooling provides protection of the oil from oxidation. For example, chilled or liquid nitrogen gas introduced into a head space above an oil surface and/or into the oil both cools the oil and protects the oil from oxidation.

Abstract: The present invention is made for the purpose of providing a full automatic rice cooking apparatus that can automatically carry out all of the steps from rice measuring to rice boiling and further washing of a rice kettle after use. This purpose is achieved by an automatic rice cooking apparatus, where a rice supplier supplies a predetermined amount of rice into a rice kettle, a rice rinsing means may rinse the rice, and then a rice boiling means boils the rice while placing the rice kettle at a predetermined position. The apparatus includes a rice kettle washing means for washing an inner wall of the rice kettle 32 placed at the predetermined position after the rice boiling and a controller for controlling the rice supplier, the rice rinsing means, the rice boiling means and the rice kettle washing means.

Abstract: A coffee maker includes a valve mechanism having a micro switch, an electromagnetic valve, a magnetic covering board activated by the electromagnetic valve for opening or closing a powder path, and a spring interconnecting the covering board and the electromagnetic valve. A motor-driven grinding mechanism includes two ring-shaped outer grinding members having teeth facing each other, and a spring biased inner grinding member including a hollow feed rod with a lead screw formed thereon. A powder fineness adjusting mechanism includes an adjustment lever. In a powder fineness adjustment for producing coarse coffee powder, pivoting the lever toward one direction will pivot an abutment member and move the same outward to push one grinding member for increasing a space between the grinding members filled with coffee beans to be ground. Pivoting the lever toward the other direction will produce fine coffee powder.

Abstract: A charging arrangement for a baking oven (8) is provided with a supply arrangement (9) for dough pieces (4) and a lifting and delivery device (34) for the dough pieces (4). The supply arrangement (9) is provided with a charging inlet, at least one supply bin (10, 23) and a supply outlet arranged underneath the charging inlet. A delivery inlet portion (37) of the lifting and delivery device (34) that is located at the bottom is in delivery engagement with the outlet of the supply arrangement under the influence of gravity. A baking system (1) with such a charging arrangement (9) can be easily operated and does not require the continuous presence of an operator. Furthermore, it can have an optically attractive design.

Abstract: Devices, systems and methods for thawing, heating and/or glazing previously frozen baked goods and other dough-based products, wherein the products can be thawed in an environment having a selected temperature and elevated humidity; the conveyor is configured to prevent early and excessive insertion of the products into the oven; the oven is configured to heat the products to greater than a selected surface temperature; and wherein the glazer is configured to apply glaze to the products when the surface temperature of the product is within a desired range.

Abstract: The present invention is directed to a process and system for producing scrambled eggs having a homogenous firmness. The process and system maximizes scrambled egg product consistency and minimizes channeling, fouling and equipment wear previously associated with production of scrambled eggs by periodically interrupting the flow of egg through the system of the invention.

Abstract: A soy milk coagulating device includes: a coagulation vessel with an internal volume of 1,000 cc or less; two electrode plates facing each other to form a pair in the vessel; and a power feed controlling mechanism for controlling electricity fed to the electrode plates, and in the soy milk coagulating device, the power feed controlling mechanism is composed of: a tofu control system which is provided to heat soy milk to a set temperature at an average heating rate of equal to or less than 8° C. per minute, or at an average heating rate of more than 8° C. per minute and equal to or less than 15° C. per minute, and to keep the soy milk at the temperature for at least 5 minutes; a yuba control system; and switching unit which is provided to switch between the two control systems.

Abstract: A method and apparatus for preparing cooked particulate meat products, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixing with dry cure and water to form a raw meat mixture, cooled and stored. The raw meat mixture is then diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.

Abstract: An embodiment of the invention includes an apparatus for making edible articles out of a chocolate or chocolate-like mass that is tempered and deposited directly on a conveyor web. The apparatus includes a holding and cooling device carrying plungers with pressing surfaces arranged above the conveyor web. The plungers with pressing surfaces are configured to be moved up and down relative to the conveyor web. The holding device carries a closure plate which is configured to move relative to the plungers. The closure plate surrounds a periphery of each plunger and is adapted to rest on the conveyor web during pressing of the chocolate or chocolate-like mass, and includes forming surfaces that are adapted to overlap at least part of a rim of the edible articles.

Abstract: A method and apparatus for producing co-extruded pasta such as stuffed rigatoni and for providing the ability to make a plurality of end crimps with a single die. The method involves distributing pasta dough from an extruder to multiple co-extrusion die inserts that are arranged in a straight line. The straight-line design allows the co-extruded dough strands to drop directly into a single crimp/cut die that has a selected straight, angular or other cut. The invention may be adapted and utilized on any new or pre-existing pasta dough extruders.

Abstract: An embodiment of the invention includes an apparatus for pressing an edible article. The apparatus includes a holding device including a channel for circulating a cooling liquid and also including independently suspended plungers. Each independently suspended plunger includes a lower part having a non-circular cross-section and at least two upper parts each having a circular cross-section. The lower part includes a pressing surface configured to be pressed into contact with an edible mass. The at least two upper parts each include a sliding surface supported by an opposing sliding surface that defines an opening of the holding device. The lower part and the at least two upper parts are separate parts that are joined together.

Abstract: An embodiment of the invention includes an apparatus for pressing an edible article. The apparatus includes a holding device including a channel for circulating a cooling liquid and also including an independently suspended plunger. The independently suspended plunger includes a lower part with a pressing surface configured to be pressed into contact with an edible mass. The independently suspended plunger also includes an upper part with a sliding surface supported by an opposing sliding surface that defines an opening of the holding device. The upper part has a circular cross-section and the lower part has a non-circular cross-section. The upper part and the lower part are separate parts that are joined together.

Abstract: A bacon trimmer for trimming cooked bacon slices into substantially uniform lengths comprises: a housing, a transfer comb mounted on the housing, a device mounted on said housing for transferring the cooked bacon slices from a continuous conveyor belt carrying the cooked bacon slices from a cooking device to a first end of said transfer comb, a device for moving the cooked bacon slices across the transfer comb to a second end of the transfer comb and feeding the cooked bacon slices to the same continuous conveyor belt adjacent the second end of said transfer comb, a cutter associated with the housing for trimming the bacon slices into substantially uniform lengths as they are transferred across the transfer comb.

Abstract: An automated broiling and cutting device for the production of cooked Doner meat. A rotating unit carries meat containers for holding Doner meat to be cooked. The meat containers rotate about the broiling units and the cutting unit. Automated control of cooking and cutting is performed via a central control and adjustment panel.

Abstract: A charging device for a baking oven, in which the baking molds that travel through its baking line are formed by the revolving top and bottom baking plates of the oven, whose baking surfaces, which face each other along the baking line, define the top and bottom sides of the molded bodies in the baking molds. The bottom baking plates pass through an input station situated in front of the baking line in a horizontal section of their revolution. The charging device comprises a dough piece setting device in the input station above the path of the bottom baking plates, which is temporarily movable jointly with the bottom baking plates and which sets the dough pieces down at predetermined locations on the baking surfaces of the bottom baking plates.

Abstract: A continuous vibro fluidized bed roaster for roasting cereals, pulses, spices, oil seeds and ready-to-eat snack foods using flue gas, said roaster comprises of a main frame (4) which houses all the parts of the machine, the vibrating deck (1) is mounted on a set of coil springs (6) which is mounted on the main frame through screw fasteners, a perforated sieve (3) and a hood (2) are mounted on the vibrating deck (1) with rubber gasket (17) for sealing the hot air from leakage, a vibratory motor (10) is mounted on the feed end of the vibratory deck for imparting vibrations to the feed material, a vibratory feeder (11) is mounted on the feed side of the vibratory deck (1) for feeding the raw material in to the roaster through a hopper (20).

Abstract: An automatic apparatus for cooking dry food, particularly legumes and alimentary pasta is disclosed. The apparatus has at least four intercommunicable cooking chambers arranged in cascade, one above the other and each one provided at the bottom with a piping for supplying hot water furnished by a boiler by means of a common pipe and at the top with the same number of vents connected to a common pipe for conveying vapor to a heat exchanger. The first cooking chamber at the top is provided upstream with a feeding valve and downstream with a discharging valve, whereas each one of the underlying cooking chambers is provided with a lower shutter for discharging the content of the chamber which, at the exit of the last chamber is the cooked food as programmed on the control board.

Abstract: An embodiment of the invention includes an apparatus for making edible articles but of a chocolate mass that is tempered and deposited directly on a conveyor web The apparatus includes a holding a holding and cooling device carrying plungers with pressing surfaces arranged above the conveyor web. The plungers with pressing surfaces are configured to be moved up and down relative to the conveyor web. The holding device with plungers as well as an underlying part of the conveyor web is arranged in a housing connected to an air dryer adapted to supply dry air into the housing.

Abstract: A system and method is shown for processing animals, such as calves, from birth to slaughter by utilizing hot-fed rations during the feeding process. The system and method reduces or eliminates the need to use hormones and simultaneously reduces or eliminates the need to sterilize the meat products. Each calf or animal is weaned at a weaning station, fed at a feeding station, slaughtered at a slaughter station to provide a carcass that is substantially the same size as other carcasses for the same breed of animal processed in the system. The consistent carcass size enables manufacture of consistent carcasses which, in turn, facilitates providing substantially the same size meat cuts. This feature enables use of a standard-size packaging, such as a case-ready package, which may be shipped for display and purchase at a store.

Abstract: The present invention has its object to provide a compact apparatus for measuring and dishing up food which is light in weight at low cost, and capable of quickly and accurately dishing up food (cooked rice) of a desired weight in a sufficiently loosened state into a container such as a lunch box and bowl.

Abstract: Gas and/or air distribution systems and methods for distributing thermally and/or otherwise treated gas in a food processor by moving at least one food item over a predetermined travel path in a food processor having a food travel path comprising a moving floor and upwardly extending first and second sidewalls located on opposing sides thereof, the travel path having a corresponding first and second side portions.

Abstract: Mass production food processing methods, systems, and apparatus with increased capacity over conventional design are configured to direct food to travel serially over side-by-side travel paths so as to travel a plurality of revolutions about a tier or level in a vertically stacked food processing unit before moving to the next tier.

Abstract: Starting with stiff, flat wafers in laminar form, ready-made, the wafers are laid unitarily on trays (3) fitted on a conveyor belt (2), which causes them to pass through a tunnel (5) wherein they are subjected to heating until softened, after which the trays (3), of a three-part structure, have their side segments swivel with respect to their central segment reshaping the respective pieces of wafer into a fluted form having a U-shaped section, assisted in this wafer-shaping process by a pressing mechanism (14) equipped with a plurality of tampers (17) which act sequentially and unitarily on the respective trays, helping in the cooling of the wafers for these to retain their reshaped form in a stable manner, there being mounted immediately thereafter and on the conveyor belt (2) itself an ice-cream feeder mechanism (18), the ice cream filling the fluted bodies defined by the wafers after being reshaped.

Abstract: An improved structure of a roasting device is disclosed. The roasting device has a bean-roasting chamber with a body mounted with a heat dissipation seat. The heat dissipation seat is provided with a bottom seat having a position hole and contains a fan. The top portion of the motor is a debris disc having through holes and net body. The blowing of fan accelerates cooling of the roasted beans and the quality of bean is preserved. The external of the bean roasting chamber is provided with fastening hook for mounting a protective net having a fastening ring so that the touch of the high temperature bean is prevented.

Abstract: The invention relates to a charging apparatus for transferring bakery products into and from an oven. The charging apparatus comprises a charging table, which is transferable to a first position at the bakery line so that the bakery products to be baked are transferable to the charging table, transferable at the oven so that those bakery products to be baked that were transferred to the charging table in the first position are transferable from the charging table to the oven, transferable at the oven so that the bakery products baked in the oven are transferable to the charging table, and transferable to a second position at the bakery line so that the bakery products baked and transferred to the charging table are transferable from the charging table in the second position.

Abstract: A processing device for coffee beans to undergo a de-husking, bean-halving, membrane removing and roasting device to proceed with a de-husking, bean-halving, membrane removing and roasting step of coffee beans, wherein the de-husking, bean-halving and membrane-removing device comprises: a first beating mechanism having a plurality of rotating blades with hard rubber at the surface thereof to beat and remove the dried husk, flesh and inner skin of coffee beans; a second beating mechanism having a plurality of rotating blades with soft rubber at the surface thereof to beat and remove the silvery skin of the inner layer of the bean; a first separating mechanism mounted with a lower for separating the coffee bean from skin and debris; and the roasting device including a rolling container mounted with a spiral conductive plate and a burner at the bottom section of the rolling container for roasting of coffee beans after the coffee beans have been de-husked, halved and membrane-removed for appropriate stiring for e

Abstract: Hitherto, a cooking apparatus and a preservative food preparing apparatus have been known and practically used exclusively for the purpose of cooking foods or preparing preservative foods. There has been an increasing demand for a cooking-and-preservative food preparing apparatus, and to meet this demand, a heating, cooking, and sterilizing apparatus according to the present invention is constructed as follows: a horizontal type of cylindrical heating-and-cooking oven (1) has numerous nozzles (7) provided therein. These nozzles (7) are connected to the outlet (37) of a heat exchange (25) positioned outside of the oven (1), and the bottom of the oven (1) is connected to the inlet (38) of the heat exchanger (25) via a return pipe (43), which is fixed to the bottom of the oven (1), thus forming a circulation line between the oven (1) and the heat exchanger (25). A circulation pump (40) is included in the circulation line.

Abstract: The proposed installation comprises a plurality of carriages which pass in succession from a product loading station (3) to a product unloading station (15) in succession via an inlet lock (10), a sterilizing tunnel (11), a transfer lock (12), a cooling tunnel (13), and an outlet lock (14). The superheated water of the sterilizing tunnel (11) and the cooling water of the cooling tunnel (13) are maintained at a pressure P1 greater than the pressure that exists inside the packages contained in the carriages during sterilization. The sterilizing tunnel (11) and the cooling tunnel (13) preferably constitute an assembly having an even number of superposed segments, with the carriages being caused to travel along the tunnels by linear magnetic couplers. The installation is adapted to sterilizing products contained in flexible packages.

Abstract: The system and method for molding a shaped snack chip use various components to form chips having depth such as a bowl-shaped tortilla chip. Essentially flat chip preforms are fed to a series of molds disposed about a mold conveyor. The preforms are then passed along for shaping by a mold and plunger conveyor. A continuous conveyor with plungers extending outward is synchronized to operate in conjunction with the mold conveyor. At desired and determined intervals, a multiple of plungers extend downward and into the molds thereby molding the chip preforms into shaped chips. The shaped chips are evacuated from the molds and subjected to additional processing.

Abstract: The present invention is a method for cooking, cutting and preparing the doner meat automatically and without any human intervention in the same amount and form for service and an integrated instrument for cooking and cutting doner. This invention relates to a method for cooking the front sides of the meat boxes which are filled and frozen beforehand, by rotating said meat boxes around a center arranged circularly or with multi sides having 4, 5 or 7 cookers (radiant or LPG), cutting the cooked meat part and sending the cooked meat part for cooking again by rotating around itself and carrying out of these operations at a pre-determined amount and speed without human intervention controlled from a central command and turning table and a integrated doner cooking and cutting instrument for performing this method.

Abstract: The present invention relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning capabilities.

Abstract: A process for preparing diced or sliced sausage, e.g. pepperoni, includes the steps of preparing the meat mixture by grinding and mixing to specification. The sausage is stuffed into casings or is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35° F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50° F. to 120° F.) air at an initial relative humidity of 50% or less, preferably 30% or less, under turbulent air flow. The dried sausage is then conveyed to a chiller or freezer. Pepperoni prepared in this process has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes. In the most preferred embodiment the conditioned air enters the lower portion of the spiral dryer along with the meat pieces and the resulting product is more consistent than if conventional top/down air flow was used in the dryer.

Abstract: The present invention relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning capabilities.

Abstract: A subdividing apparatus capable of subdividing ingredients and soup liquid every approximately given quantity without separating ingredients from soup liquid and capable of subdividing efficiently frozen dry soup. The apparatus for subdividing ingredients-contained soup into soup liquid containing an approximately given quantity of ingredients, comprises a container having a stirring blade for stirring ingredients-contained soup, a constant-quantity tube having an opening communicated with an opening at the lower end of the container and an extrusion rod closely fitted so as to be slidable with the constant-quantity tube, wherein the forward and backward operation of the extrusion rod is carried out so as to maintain a state free from entry or discharge of air.

Abstract: A donut making arrangement includes a drip tray for placement over a source of cooking heat, and a donut maker with base and cover. The base has a head defining a recess for receiving batter and cover has a lid for engaging over the recess. The head and lid have shapes and sizes to engage into the opening so that when the batter has been cooked to a selected extent on one side, aligned handles connected to the head and lid are used to turn the donut maker over to cook the batter on the opposite side to create a donut.

Abstract: An installation for coating food products with a layer of coating substance, such as for coating a meat product or a vegetable product with a batter, comprises a container in which the coating substance can be accommodated, two endless conveyor belts located one above the other, those parts of which that face one another extending through the container enclosing a gap for feeding the food products through the coating substance, as well as adjustment means for moving the conveyor belts apart or towards one another in connection with adjustment of the width of the gap. The adjustment means have a central control for adjusting the width of the gap.

Abstract: A drum cooker for cooking granular products comprises a vessel mounted to rotate about an axis. At least two nozzle groups are provided opening into said vessel. One of said nozzle groups is arranged in that it opens into a first area of said vessel covered by that granular product. A second nozzle group opens into a second area of said vessel not covered by said granular product. For enhancing the quality of the cooking process, a control means is provided for supplying said gaseous heat-carrying medium at any time to said nozzle group only that opens into that first area covered by said product.