| 摘要 |
The food is blanched and/or flavoured in a horizontal enclosed rotating drum through which hot gases are passed transversely through the perforated walss at 3-10 m/sec. and temp. of 80-400 degrees C. The food is loaded during operation of the plant, from a hopper via a port in one end wall and is emptied by a longitudinal slot in the drum wall covered by an internal flap which can be opened or closed externally and esp. opens or closes according to the direction of rotation. Hygienic, cost and labour saving. |
