A continuous cooking system

摘要

A continuous cooking system (1) comprises a tempering zone (2), a cooking zone (3). and an equilibrium zone (4). Used hot air from the cooking zone (3) is directed as a contra flow in the tempering zone (2) and as a laminar flow in the equilibrium zone (4). In addition air is fed back in a line (8) comprising the exhaust for the equilibrium zone (4) and an inlet for the tempering zone (8) to significantly increase both the flowrate and the temperature of the contra flow within the equilibrium zone. Significant improvements in efficiency and cooking time have been achieved. Wet or semi wet cooking is achieved by air assisted steam introduced to cause significant turbulence within the zones. <IMAGE>