Abstract: A blancher or cooler has a drum made up of a plurality of stainless steel perforated panels. The drum is rotatably mounted within a water tank, and has an auger for progressing food products from an inlet to an outlet. The panels are bolted between C-channels which are welded to end plates to define the drum, and steel angle brackets clamp the panels in place. The angle brackets have slots with enlarged openings at one end. For periodic cleaning the nuts which clamp the brackets to the C-channels are loosened part way, the brackets are removed by passing the bolt heads through the enlarged openings, and the unclamped panels are allowed to hang freely on the C-channels. In this condition all regions of the panels are accessible to cleaning spray as the drum is rotated. The brackets are rapidly replaced and the nuts fully tightened to return the apparatus to service.

Abstract: The invention relates to an apparatus for the sterilization during the filling of preferably liquid foodstuffs into packaging containers, having a preheating zone (A), a sterilizing zone (B), a drying zone (C), a filling zone (D) and a closure zone (E), in that the period during which the individual zones are acted upon with a sterilizing agent can be shortend and that the quantity of the sterilizing agent to be used can be minimized. In addition, a simple construction is desirable, so that the expenditure always required for cleaning and maintenance is also minimized. This is solved by the features that the individual zones (A, B, C, D, E) are combined into an overall space and closed in the upward direction by a single hood into which the required supply elements and lines (2, 3, 4, 5) are integrated.

Abstract: A humidity controlled holding cabinet for storing food products or other items at controlled heat and humidity levels having an environment conditioning system. The system comprises a chamber with at least one access and containing heat and humidity detection devices which signal a microprocessor when heat or humidity, or both, deviate from predetermined parameters. The microprocessor controls a heater and a humidity control device that are contained in a module located adjacent to the chamber. Air is drawn from the chamber by a forced air blower and is circulated and recirculated through the module. Depending on the input from the detection devices, the microprocessor will instruct the heater to heat the air or the humidity control device to increase the humidity of the air. The system may also exhaust air containing excess heat or humidity, or both. The system also may be equipped with means to recapture water from exhausted air carrying excess humidity.

Abstract: An apparatus extracts juices and flavors from hydrated biological materials without adding exogenous water during operation. The apparatus uses steam produced from the water inherently present in the hydrated biological materials themselves.

Abstract: A method of processing a solid foodstuff, such as a meat portion or portion of plant foodstuff, by a heating and cooling cycle in which the environmental pressure applied to the foodstuff is controlled during heating so that, at a maximum target temperature, all parts of the body of the foodstuff are conformed to this target temperature due to flow of water, transiently in the vapour phase, from hotter regions to cooler regions. In particular, at least when the target temperature is nominally attained, the pressure is set to the saturated vapour pressure of the foodstuff at the maximum target temperature.

Abstract: In a multi-station machine (10) each station (23,24,25,26) is configured to receive through a gate (90) of a drum encircling holder (50) a sealed 55 gallon drum (200) full of hot cooked food which is supported about its periphery at its midpoint (203) between its two central ribs (201,204) on a plurality of vertical padded (58) stanchions (55,71,84,91) affixed to the drum encircling holder. The holder is rotatably supported (52,81) at its sides in a support frame (40). A variety of pulley drives (110,130,150,160) connect to a central drive (100,105) to rotate each holder (and drum) independently of all others, or in linked fashion, as desired. Cold water (306,307) is sprayed (300) on each rotating drum from individual overhead sprayers (302,303,304) for each station.

Abstract: Liquefied product can pass through a sterilizing apparatus at high temperature and in a short time with high efficiency of heat transfer so that sterilizing effect can be enhanced, loss of fragrant component is prevented, and at the same time fats and fibers of raw materials are homogenized. A sterilizing apparatus including heating element 16 and a cooling element concentrically including a pair of heat transfer discs having a plurality of polygonal small chambers thereon which are open at fronts thereof, in each pair the heat transfer discs being coupled to each other face to face, wherein the small chambers are alternately arranged with one another so as to communicate with one another.

Abstract: Food sterilizing apparatus of the present invention includes an air curtain forming means for producing a steam air curtain which prevents ambient air flow into a pressure regulating chamber and a heating and sterilizing chamber. Further, a pressurized fluid tank is fluid connected via a pipe to a pressurized fluid source and the pressure regulating chamber, so that the inner pressure of the pressure regulating chamber can be rapidly increased.

Abstract: A coffee bean roaster is provided with a cylindrically shaped transparent viewing tower in which coffee beans are roasted by an upwardly directed hot gaseous stream while being fluidized into a visually pleasing ascending central and descending outside columns during the roasting cycle. A two way valve located at the bottom of the tower permits the gaseous stream to enter the tower when the valve is in a first position and the roasted beans to be diverted to a cooling chamber when the valve is in a second position.

Abstract: In the apparatus and method of the present invention, the inner pressure of the cooling chamber is maintained at a level higher than the inner pressure of the heating and sterilizing chamber connected to the cooling chamber via a sealing gate by 0.05-0.3 Kg/cm.sup.2, more preferably, 0.1-0.2 Kg/cm.sup.2. Accordingly, when the sealing gate is opened to advance the food from the heating and sterilizing chamber to the cooling chamber, any pressure drop will not occur at the heating and sterilizing chamber side of the sealing gate, so that the re-boiling phenomenon is avoidable.

Abstract: A food warming arrangement for keeping food at a desired temperature in a food-delivering motor cycle, by taking profit of the heat contained in the exhaust gases of the motor cycle engine, the engine comprising an exhaust gas outlet, the arrangement comprising at least one food-containing case made of thermal insulating walls for defining a warming inner chamber; a heat exchanger within the case, the heat exchanger having a gas inlet and a gas outlet; a pipe having a distal end connected to the engine exhaust gas outlet and a proximal end comprising a flexible portion connected to the gas inlet of the heat exchanger, a thermal insulating material covering the entire pipe and a muffler connected to the heat exchanger gas outlet.

Abstract: A device to be used for making and combining warm sterile water with dry baby formula. Device must contain a source of water (10), enough to fill at least one bottle to desired amount and to properly combine with formula. A heating device (30) is contained in order to sterilize water by boiling it. A cooling device (50) within the unit brings down the temperature of the water to recommended mixing temperature with dry formula. Enough dry formula is contained to produce at least one bottle. A releasing device is provided to release recommended amounts of both water and dry formula directly into a bottle.

Abstract: A liquid food product packaging process and apparatus is disclosed. The process may be employed for filling gable top cartons with high acid liquids such as orange juice. The product is heated to a sufficiently high temperature to sterilize the product for a short period of time and then cooled to an intermediate temperature that is sufficiently high to avoid the growth of bacteria, and at the intermediate temperature, the product is placed in unsealed gable top cartons. The cartons are sealed and allowed to cool to room temperature. This process produces a food package that has high seal integrity and relatively low carton distortion.

Abstract: A control system for a kimchi fermentor using a kimchi curing sensor constructed to detect gas bubbles and count the number of gas bubbles produced. For mass production of kimchi or other naturally fermenting foods, the control system includes a microprocessor for operating a heater, cooler, and agitator mounted in one or more kimchi barrels in response to a stored program. In another embodiment, the kimchi fermentor is adapted to a home refrigerator, controlling the compressor and fan of the refrigerator in lieu of said cooler and agitator. The microprocessor receives signals from the kimchi curing sensor and a temperatures sensor, and in response generates control signals to maintain a constant temperature until a desired degree of fermentation is reached, whereupon the microprocessor maintains a storage temperature. A fermentation mode is selectable by the user, and the microprocessor displays its current operation mode.

Abstract: A conching step for the production of chocolate is described and is carried out by means of a turbomixer which arranges the previously refined chocolate paste in a thin, dynamic layer which flows in contact and in a heat-exchange relationship with an internal wall of the turbomixer.

Abstract: A meat product pasteurizer (20) includes a first conveyor (21) transporting an already-cooked and packaged meat product (22) to a loading station (24), a pasteurizing processing chamber (26) including a fluid media heating zone (28), a void zone (30), and a fluid media chilling zone (32), a second conveyor (60) transporting the meat product (22) from the loading station (24) through the heating zone (28), then through the void zone (30), then through the chilling zone (32) to an unloading station (62), a third conveyor (64) transporting the meat product (22) from the unloading station (62) to a blow-off station (66) for removing surface fluid from the packaged meat product (22).

Abstract: In the apparatus and method of the present invention, the solid food to be sterilized is exposed to the steam so that the steam flow directly hits the food. In the another aspect of the invention, the heating and sterilizing chamber for heating and sterilizing the food comprises drain means for draining the unnecessary fluid therefrom. As a result of that, the temperature of the food can be raised uniformly, so that the sterilization of the food without degrading the quality of the food is attainable.

Abstract: A hydrostatic heating apparatus comprises an enclosed chamber which is open to atmospheric pressure and contains the hydrostatic liquid. The enclosed chamber has a product inlet opening and a product outlet opening and also has a heating zone positioned between the product inlet opening and the product outlet opening. The apparatus has a transporting device such as a conveyor positioned in the enclosed chamber which extends through the heating zone for transporting the particulate product in the liquid from the product inlet opening through the heating zone to the product outlet opening. The apparatus maintains the particulate product in the liquid under hydrostatic pressure in the heating zone. The apparatus may be used in combination with an aseptic packager connected to the enclosed chamber product outlet opening for aseptically packaging the particulate product.

Abstract: An improved automatic machine for sterilization and aseptic packing of meat products such as a piece of ham, shoulder meat or the like. The machine operates in a continuous cycle and includes first, second and third stations. The first station sterilizes an outer surface of a meat piece which is fed, after pasteurization, in a stripped condition into the first station. The first station has a tightly sealable chamber with a grid deck for supporting and then releasing the meat piece. The first station further includes a mechanism for tightly closing the chamber after introduction of the meat piece; a mechanism for opening the chamber after sterilization, and a heating mechanism for heating the inside of the chamber. The second station achieves packing of the meat piece after sterilization and includes a mechanism for removing the meat piece from the first station and for transferring the meat piece onto the second station.

Abstract: Provided herein is a method for electroheating liquid egg. Also provided herein is an apparatus specifically designed for heating and cooling materials and preferably liquid egg and apparatus for pasteurizing liquid egg by electroheating.

Abstract: An apparatus plant is described which includes a continuous autoclave (1) for the heat treatment of foods measured into open containers (9) loaded onto trays (12) which are advanced through the autoclave (1) by a stepping conveyer (38). A cooling chamber (6) communicates at one end with the autoclave (1) through an air-lock tunnel (7) and at the other with a sterile assembly for sealing the containers (9) full of cooked food.

Abstract: The invention provides a method of controlling the boiling power for a water-containing vessel (10) which can be heated by a cook-top (11), for example a light cook-top, the amount of water evaporating at atmospheric pressure being sufficient to maintain an air-steam interface such that any residual air is expelled from the vessel (10) by an automatically controlled supply of heating power (12).

Abstract: The present invention provides an apparatus capable of producing different kinds of foods, the apparatus comprising plural number of processing devices, each having a specific function for treating or holding food materials, and one or more carrier vessels for transporting the food materials from one processing device to another, the carrier vessels having multiple functions and at least one compartment for holding the food materials treated or held in the processing devices. The apparatus is capable of producing different kinds of food products by instructing the carrier vessels to transfer food materials from one device to another according to the process requirements of the desired end products. The carrier vessel has a memory device that holds the information of the locations of devices from and to which the carrier vessels are instructed to transfer food materials.

Abstract: The invention concerns a novel process and a device for stabilizing the shape of both long and short pasta. A small amount of water, e.g. 0.4% to 12%, is added to the surface of the product while it is still hot in a water addition member (27) at the end of the drying or climate zone (9) and the product is then cooled in a cooling arrangement (29). The pasta are then stacked in the traditional manner for stabilizing insofar as this is required for the subsequent packaging process. In this way, subsequent cracking which was previously often unexplained can be avoided even when very extreme drying climates and short drying periods are used.

Abstract: An apparatus for producing continuous tortillas which includes a double-press system with three conveyors. The two presses are arranged in series to eliminate production gaps as the tortillas proceed into the oven. The structure of the second press is positioned higher than the structure of the first press so that tortillas formed from the second press can be deposited on the intermediate conveyor with tortillas formed from the first press, thereby providing a continuous supply of tortillas to the oven.

Abstract: A sterilization system for sterilizing a solution such as a parenteral solution or diluent generally includes an arrangement for supplying a solution to be sterilized from an associated source, at least one first heat-exchanger for elevating the temperature of the solution, and at least one second heat-exchanger for subsequently cooling the solution. The system further includes an arrangement for pressurizing the system with sterile gas which is used to effect "dry-start up" of the system and to shut-down the system to minimize product losses.

Abstract: A process and apparatus for producing flavoring compositions by subjecting a thin film of fat or oil to an elevated temperature of about 600.degree. F. in the presence of oxygen. The elevated temperature causes the oil or fat to undergo a phase change to produce an exothermic gaseous material. The gaseous material is cooled rapidly to produce a liquid phase and a vapor containing an aerosol. The liquid phase is collected as a first flavorant and the vapor phase passed through a condenser to recover the aerosol as a flavorant with a more intense grill flavor. The remaining smoke or vapor is exhausted from the apparatus to remove the tarry and acrid flavor notes.

Abstract: An apparatus and method for making bread according to a predetermined ingredient recipe having a grain supply bin, a grinder for the grain, a dry ingredient supply, and a liquid ingredient supply. A processing unit selectively introduces predetermined amounts of the grain and the liquid/dry ingredients into a mixing chamber. The dough mixture produced is conveyed through proofing and baking steps.

Abstract: The invention relates to a circulative catering bar equipped with warming system and cold air circulation system which comprises a warming system in which a heater (26) is incorporated in a plate mounted on the crescent chain, a cold air circulation system having cold air paths formed beneath the refrigerating conveyor and circulating cold air onto the refrigerating conveyor, and a setting board (56), disposed above said warming system, and it is possible to cyclically convey ordinary goods, warmed goods and refrigerated goods at the same time by cyclically conveying ordinary goods and warmed goods on a crescent chain of the warming system and cyclically conveying refrigerated goods on the refrigerating conveyor.

Abstract: The invention provides a method and apparatus for managing retort over-pressure during pressure cooling. The invention allows the specification of an initial cooling temperature and a final cooling temperature and a final cooling pressure. Using these values the invention provides a pressure ramping to manage retort over-pressure.

Abstract: The present invention relates to methods and apparatus for the production of liquid egg having both extended refrigerated shelf life and retained baking functionality. The method involves first pasteurizing liquid egg and then subjecting the pasteurized liquid egg to further treatment.

Abstract: A proofing oven which uniformly proofs large quantities of raised-dough goods and eliminates the need for special expertise to produce uniformly-proofed baked goods is provided. The proofing oven includes a proofing chamber; a heat source for providing a desired controllable, stable and uniform proofing temperature in the proofing chamber; a humidifier for introducing a desired controlled humidity into the proofing chamber; a dehumidifier for removing moisture from the proofing chamber to maintain such controlled humidity; an air circulation system for circulating the controlled air of the proofing chamber throughout the chamber and providing a mild turbulent air flow uniformly over the goods being proofed in the chamber; and a control system for setting and automatically regulating the proofing environment of the proofing chamber, including the time of proofing and the temperature and humidity in the proofing chamber for the particular goods and/or proofing requirements.

Abstract: A refrigerator with a kimchi seasoning and storing chamber separately mounted beneath a refrigerating chamber and adapted to season kimchi and maintain the freshness of kimchi and usable for purposes other than the kimchi seasoning and storing purpose.

Abstract: This invention pertains to a process as well as an apparatus for the production of elongated pasta products, particularly lasagna, wherein the pasta products are formed via a pasta production apparatus in parallel lines, positioned on drying rods, dried and upon solidification, cut into packaging lengths and packed for consumer use. After cutting, the lasagna are moved, in series, via slides, and stacked in portions, of predeterminable numbers, at a conveyor. The conveyor preferably takes the form of a ring-type conveyor for the serial packaging of these portions, whereby inspections, additions and exact weight determination of these portions can be accomplished.

Abstract: A Kimchi fermentation or cool storage apparatus comprises a chamber for either fermenting or coolly storing Kimchi, the chamber being formed of a hollow barrel with opened upper end; a cover for either entering or enclosing the chamber; a thermoelectric module for heating or cooling the chamber, the thermoelectric module being mounted on the outside of the bottom wall of the chamber; a power supplying section for supplying electric power with the thermoelectric module; a temperature sensing section for sensing the interior temperature of the chamber; and, a microprocessor for receiving the temperature signal from the temperature sensing section, for controlling the power supplying section to keep the chamber at a reference fermentation temperature for a predetermined time duration while fermenting Kimchi, and keep the chamber at a reference storage temperature while coolly storing Kimchi.

Abstract: A food sterilizing apparatus has a simple configuration and can completely and efficiently sterilize food. The food sterilizing apparatus is designed to sterilize food contained in rigid food containers and comprises a food supplying section, a linear cylindrical heater, a linear cylindrical cooler and a discharge section, each having inlet and outlet ports arranged respectively at the upstream and downstream ends thereof, any two adjacent ones of said component sections being connected in parallel or rectangularly with each other at the respective outlet and inlet ports thereof with a sealing gate interposed therebetween, said component sections being further provided with respective pushers disposed at the upstream end thereof for moving rigid food containers downstream, each of said pushers having a stroke at least equal to the width of a rigid container.

Abstract: An apparatus and method for thawing and proofing delicate, moisture reactive frozen food products sensitive to high humidity conditions, the apparatus comprising a cabinet for storing the food products within a chamber, the cabinet having a ducted housing containing a climate control system comprising a circulating system for transferring a volume of ducted air through a heater for raising the ambient temperature, an evaporator coil for lowering the air temperature and relative humidity, and a humidifier for increasing the relative humidity during proofing, the climate control system further including a programmable microprocessor controller communicating with the components, and temperature and humidity sensors within the cabinet chamber, to maintain desired combinations of time, temperature and humidity which may be programmed by the operator.

Abstract: A method of sterilizing a liquid milk based product comprises indirect preheating of the product and final heating to a sterilization temperature 140.degree.-150.degree. C. by direct steam injection. The product is cooled by so called flash-cooling at which steam corresponding to the added amount of steam is evaporated. The product is cooled by indirect cooling. It is now proposed that the product prior to the flash-cooling is cooled from the sterilization temperature 140.degree.-150.degree. C. to a temperature in the interval 90.degree.-120.degree. C. in an indirect, first cooling step after which the product is cooled by flash-cooling to a temperature of 70.degree.-85.degree. C. The apparatus for sterilization comprises a balance vessel (1) connected to an indirectly working first heat exchanger (4) for heating of the milk based product. A steam injection nozzle (6) is arranged in a pipe line out from the heat exchanger (4).

Abstract: A method and apparatus is shown for subjecting animal carcasses immediately after slaughter and evisceration to residence for a specific time period in a steam chamber for the purpose of preheating the skin of the carcasses to assist in controlling the moisture absorption of the carcasses in a chiller as well as for sterilization of the carcasses to kill harmful bacteria on all exposed surfaces of the eviscerated carcasses.

Abstract: A combined vertical column and shallow tray semicontinuous deodoriser for edible oils and fats and comprising a column (10) of discrete vessels and a deodorising vessel (13) disposed within or valve-connective thereto. In the operation of the device, heated oil from a vessel (12) is supplied to deodorising vessel (13) wherein it is circulated by steam injection at (33) through a lift tube (29), between a plurality of vertically separated self draining shallow trays (26, 27, 28). The entire oil content of deodorising vessel (13) is circulated therethrough approximately once a minute for a period in the region of eighteen minutes to strip free fatty acids and other volatile components from the oil by falling curtain and steam sparge techniques, and then the oil batch is discharged to a heat recovery vessel (14) and a cooling vessel (15) before product discharge.

Abstract: The present invention is directed to a method and apparatus for developing a uniform temperature gradient in a block of cheese. The apparatus includes a chamber for receiving a cheese block. The chamber has a uniform cross section and has opposed openings separated by the length of the chamber. The chamber is surrounded by insulation on the peripheral surface between the openings. A heat exchange surface is disposed over and closes one of the openings. A second heat exchange surface is disposed over and closes the other of the openings. The temperature of the two heat exchange surfaces are different. When a block of cheese is disposed within the chamber, a temperature gradient can be established in the block of cheese in a relatively short period of time. Thereafter, the cheese block can be sliced into appropriate sections for determining moisture content as a function of cheese temperature.

Abstract: Vertically-upright processing apparatus is provided for the continuous processing of proteinaceous food products. The apparatus includes an indirect, preheating heat exchanger surrounding an upper zone of the apparatus, the indirect preheating heat exchanger having a preheating medium inlet and a preheating medium outlet. An indirect cooking heat exchanger surrounds an intermediate zone of the apparatus, such cooking heat exchanger having a cooking medium inlet and a cooking medium outlet. Finally, an indirect cooling heat exchanger surrounds a bottom zone of the apparatus, the indirect cooling heat exchanger having an indirect cooling medium inlet and an indirect cooling medium outlet. The indirect cooling medium outlet is connected to the preheating medium inlet of the preheating heat exchanger.

Abstract: A water tank is divided into a first heated compartment and a second heated compartment by an insulated baffle. A perforated cylinder is mounted within the tank and has a first segment which extends within the first heated tank compartment and a second segment which extends within the second heated tank compartment. Portions of a helical auger extend within each cylinder segment. Heated water at a first temperature is supplied to the first heated compartment by a first heated water manifold, and heated water at a second, higher temperature is supplied to the second heated compartment by a second heated water manifold. Mixing of the two temperatures of water is prevented by the insulating baffle. Food product is caused to traverse the length of the first heated compartment by the auger, and is transferred over the baffle into the second heated compartment by a lifting flight which elevates food product from the water into a chute which discharges into the second heated compartment.

Abstract: An egg cooking and packaging process and apparatus are disclosed in which whole eggs are deshelled and transferred intact to cooking pans without breaking the yolks or separating the yolks from the whites. Additional egg white is preferably dispensed into the pans before the whole eggs are received therein to act as a cushion for the yolks and provide a low cholesterol mixture of yolks and egg whites. The eggs are cooked with dry culinary steam in a multiple temperature zone steam tunnel that slowly increases temperature from zone to zone to prevent toughening and yolk darkening. As the cooked eggs exit the steam tunnel they are dumped into a dicer and transported to form and fill packaging equipment which packages and seals the eggs while they are still at a sterile temperature. The sealed packages are cooled to a refrigerated temperature with sprayed ice water, and this creates a partial vacuum in the packages which prolongs their shelf life.

Abstract: An exclusive kimchi fermentor includes at least two chambers for selectively fermenting and storing kimchi. The apparatus preferably includes a fan and a heater for curing kimchi in a least one chamber during a fermentation mode. The apparatus also preferably includes an evaporator for supplying cool air into at least one of the chambers during a storage mode. A microprocessor controls the heater and the evaporator in order to selectively place the chambers in the fermenting mode or the storage mode.

Abstract: A modular system wherein a wide range of fluid and/or particulate food products are filled and sealed into rigid, semi-rigid or flexible containers at commercial sterilizing temperature and under pressure in a non-aseptic method. The machine is pressurized with an inert gas so that in-container oxygen volume is minimized and product evaporation is minimized. Sterilization and subsequent cooling is achieved in holding towers controlled at appropriate temperatures and pressures. Modular construction enables the whole machine to be tailored to suit specific food product and container applications and allows the filling and sealing sections of the machine to be very small.

Abstract: An enclosure is disclosed for heating or cooling food products on a pan. The enclosure preferably has transparent side walls, a closure member and a rack comprising a plurality of vertically spaced-apart pan supports each comprised of a plurality of interconnected tubular fluid carrying members, each support is maintained in spaced-apart relationship by fluid carrying conduits which communicate with the tubular members to thereby transfer heated or cooled fluid between supports from a fluid supply inlet to a fluid discharge outlet.

Abstract: The present invention is directed to a vertical cabinet having the dual function of heating or cooling food articles within the cabinet. The cabinet comprises a plurality of removable, vertically spaced-apart support shelves of a conductive material for supporting food articles. One aspect of the invention provides for heating and cooking of food articles by circulating a thermal liquid fluid through a heating channel having a serpentine configuration in each shelf. Each shelf has quick-disconnect couplings. Another aspect of the invention provides for cooling and refrigeration of food articles by circulating a chilled fluid transfer media from a cooling unit connected to the vertical cabinet to the shelves of the cabinet.

Abstract: A method of and an apparatus for controlling a seasoning of kimchi, capable of meeting maximally the user's taste, includes deriving a seasoning condition by a deduction about the load of kimchi to be seasoned, seasoning the kimchi according to the derived seasoning condition, and varying a seasoning time derived based on the user's taste, in a small range.

Abstract: A grain roaster/cooler includes a fuel saving preheater and a roasting drum that rotates within a stationary housing. Heat radiated from the drum is captured in the form of hot air trapped in an air gap between the drum and the housing. A fan draws from this hot air supply and discharges through the incoming grain being supplied to the roaster. The incoming grain is thus preheated as it recovers heat that would have otherwise been lost.