A transfer mechanism for transferring food product from a compartment of a food processing system includes a conduit having a first end portion configured to be in communication with the compartment and a second end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with the fluid discharge. The pressurized fluid source is operable to propel a fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion.

A transfer mechanism for transferring food product from a compartment of a food processing system includes a conduit having a first end portion configured to be in communication with the compartment and a second end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with the fluid discharge. The pressurized fluid source is operable to propel a fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion.

An apparatus for enzymatic inactivation of puree, or juice, from vegetable or animal food, having a treatment section of food of vegetable origin obtaining a treated product. The treated product exiting from the treatment section is directed towards an extraction section. The treated product enters the extraction section at a temperature T.sub.0. The apparatus also has a storage and recirculation section having an enzymatic inactivation circuit crossed by a hot product at a temperature T.sub.2 normally about 85° C.-90° C. The main product present in the extraction section is struck, near the sieve, or directly on its surface, by a flow of hot product coming from the enzymatic inactivation section. The mixture so obtained in the extraction section has at least one part of inactivated product and is then discharged through an outlet.

An apparatus for enzymatic inactivation of puree, or juice, from vegetable or animal food, having a treatment section of food of vegetable origin obtaining a treated product. The treated product exiting from the treatment section is directed towards an extraction section. The treated product enters the extraction section at a temperature T.sub.0. The apparatus also has a storage and recirculation section having an enzymatic inactivation circuit crossed by a hot product at a temperature T.sub.2 normally about 85° C.-90° C. The main product present in the extraction section is struck, near the sieve, or directly on its surface, by a flow of hot product coming from the enzymatic inactivation section. The mixture so obtained in the extraction section has at least one part of inactivated product and is then discharged through an outlet.

A blancher includes a tank and auger. The tank has a wall defining an interior space at least partially cylindrical with end walls. The auger is in the interior space and has flights Each flight has a circumferential edge in close proximity to the wall. The flights move food product from one end to the other as the augur is turned. The auger is preferably supported by a trunnion ring extending through the end wall and as the trunnion ring turns the augur and of flights are turned. An inlet is preferably located at one end wall and located along a center line of the augur. An outlet is preferably a discharge chute extending through the other end wall. The auger preferably includes at least one lifting flight between the plurality of flights and the end, such that the lifting flight lifts the food product to the discharge chute.

A blancher includes a tank and auger. The tank has a wall defining an interior space at least partially cylindrical with end walls. The auger is in the interior space and has flights Each flight has a circumferential edge in close proximity to the wall. The flights move food product from one end to the other as the augur is turned. The auger is preferably supported by a trunnion ring extending through the end wall and as the trunnion ring turns the augur and of flights are turned. An inlet is preferably located at one end wall and located along a center line of the augur. An outlet is preferably a discharge chute extending through the other end wall. The auger preferably includes at least one lifting flight between the plurality of flights and the end, such that the lifting flight lifts the food product to the discharge chute.

A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having an inner wall defining a compartment and including a solid, imperforate wall portion, fluid being contained in the compartment, and a rotatable auger mounted in the compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion of the inner wall. Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion. Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion.

A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having an inner wall defining a compartment and including a solid, imperforate wall portion, fluid being contained in the compartment, and a rotatable auger mounted in the compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion of the inner wall. Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion. Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion.

A food processing apparatus includes a pressure vessel defining a compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and movable relative to the compartment between a first position, for food processing, and a second position, to facilitate cleaning, a rotatable auger mounted such that at least a portion of the auger is within the screen, the auger being operable to advance food product within the compartment from the inlet end of the pressure vessel toward the outlet end, and a transfer mechanism including a conduit in communication with the compartment, a fluid discharge positioned substantially within the conduit, and a pressurized fluid source in communication with the fluid discharge and operable to propel a fluid through the fluid discharge to move food product through the conduit.

A food processing apparatus includes a pressure vessel defining a compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and movable relative to the compartment between a first position, for food processing, and a second position, to facilitate cleaning, a rotatable auger mounted such that at least a portion of the auger is within the screen, the auger being operable to advance food product within the compartment from the inlet end of the pressure vessel toward the outlet end, and a transfer mechanism including a conduit in communication with the compartment, a fluid discharge positioned substantially within the conduit, and a pressurized fluid source in communication with the fluid discharge and operable to propel a fluid through the fluid discharge to move food product through the conduit.