| 摘要 |
A method of processing flowable food product within a cooking vessel, comprises injecting steam into the vessel by means of an injector 2 including a body having sections 6, 8. The body is provided with an internal chamber 19 to which the steam is supplied. Steam escapes from the chamber by way of an outlet in the form of an annular slot formed when a valve head 13 is displaced relative to the body under pressure of steam. In the region of the slot the body section 6 is so shaped that steam leaving the slot adheres to that surface and promotes circulation of the food product by virtue of the Coanda effect, as well as heating the food product. |
