referring first to fig1 and 2 , reference numeral 1 generally indicates a tank or boiler forming part of the system for cooking - cooling food by immersion under forced and diffuse convection of the present invention . the mentioned tank 1 is designed to house the food which will be subjected to a cooking and subsequent cooling treatment , or cooking alone , or cooling alone , or another treatment , such as for example , pasteurization . the food to be treated is typically housed in metal molds arranged in support trays 15 stacked in different stacks 17 a , 17 b , as shown in fig1 a and as will be explained below in relation to fig4 and 5 . the mentioned tank 1 can form part of an installation like the one described in the mentioned international patent application wo 03 / 096815 , of this applicant , and it preferably has a side loading and unloading opening 22 provided with a hermetically sealing side sliding door 23 ( fig2 ) that is able to withstand internal pressure , such as for example , the one described in the mentioned international patent application pct / es 2004 / 000145 , of this applicant . nevertheless , the system and method of the present invention can also be applied to a tank with an upper loading - unloading opening . the tank 1 is provided with filling means 24 for filing said tank 1 with a cooking or cooling liquid and emptying means 25 for draining said cooking or cooling liquid from tank 1 . these filling and emptying means 24 , 25 can usually comprise conduits , valves and pumping means for connecting the tank with other tanks , deposits , other liquid sources , drains , etc . the installation can include heating means and cooling means for heating or cooling the liquid before it is introduced in the tank . in the embodiment shown in the figures , tank 1 includes heating means for heating the liquid inside the tank which comprise , as is known , a series of steam inlets 14 a , 14 b arranged to bubble steam through the cooking liquid inside tank 1 . these steam inlets 14 a , 14 b are incorporated in steam nozzles located strategically inside tank 1 and connected to a steam supply conduit 26 . however , these heating means inside tank 1 are not essential for the application of the system and method of the present invention . tank 1 comprises a first outer side wall 7 and a second outer side wall 8 opposite to and facing the first one , and at least two distinguished regions : a lower region 1 a and an upper region 1 b having respective first lower side wall 7 a and first upper side wall 7 b associated to said first outer side wall 7 and respective second lower side wall 8 a and second upper side wall 8 b associated to said second outer side wall 8 . there is a lower outlet chamber 9 a formed between the first lower side wall 7 a and the first outer side wall 7 of tank 1 , which chamber is communicated through a first duct 11 with an upper inlet chamber 10 b formed between the first upper side wall 7 b and the first outer side wall 7 . in a similar manner , there is an upper outlet chamber 9 b between the second upper side wall 8 b and the second outer side wall 8 , which chamber is communicated through a second duct 12 with a lower inlet chamber 10 a formed between the second lower side wall 8 a and said second outer side wall 8 . each of the first and second lower side walls 7 a , 8 a of the lower region 1 a and of the first and second upper side walls 7 b , 8 b of the upper region 1 b are carried out in respective plates , each of which incorporates a plurality of holes forming corresponding lower outlets and inlets 3 a , 4 a and upper outlets and inlets 3 b , 4 b . pumping means 13 are connected to said first duct 11 to propel the cooking or cooling liquid therein for the purpose of establishing a transverse circulation of the cooking or cooling liquid inside the upper and lower regions 1 a , 1 b of the tank . this circulation is established by taking in the cooking or cooling liquid from the inside of the lower region 1 a through the lower outlets 3 a located in the first lower side wall 7 a and introducing it inside said upper region 1 b through the upper inlets 4 b located in the first upper side wall 7 b , and taking in cooking or cooling liquid from the inside of the upper region 1 b through the upper outlets 3 b located in the second upper side wall 8 b and introducing it inside the lower region 1 a through the lower outlets 4 a located in the second lower side wall 8 a . the mentioned pumping means 13 are adapted and sized so as to force a turbulent circulation of the cooking or cooling liquid inside the lower and upper regions 1 a , 1 b of tank 1 . as indicated by means of arrows in fig1 , the transverse circulation of the cooking or cooling liquid in each of the lower and upper regions 1 a , 1 b preferably occurs in opposite directions . in fig2 , the continuous line arrows indicate the circulation in the upper region 1 b whereas the dotted line arrows indicate the circulation in the lower region 1 a in an opposite direction . this transverse circulation forms a forced and diffuse convection in turbulent flow . for the purpose of diffusing the mentioned transverse circulation in both the upper and lower regions 1 a , 1 b of tank 1 as much as possible , the lower outlets and inlets 3 a , 4 a and the upper outlets and inlets 3 b , 4 b are distributed in a significant area of their corresponding first and second lower side walls 7 a , 8 a and first and second upper side walls 7 b , 8 b . fig3 shows , by way of example , a possible distribution of the upper inlets 4 b of a plate forming the upper side wall 7 b . it will be observed that the upper inlets 4 a comprise a large number of small holes distributed regularly on the entire plate except in a central area 27 which is facing the outfall of the duct 11 in the upper inlet chamber 10 b . thus , a jet of cooking or cooling liquid leaving duct 11 collides with said hole - free central area 27 and the flow is distributed throughout the entire upper inlet chamber 10 b until it leaves through the holes 4 a in a substantially uniform manner . the plates forming the remaining side walls 7 b , 8 a , 8 b of the upper and lower regions 1 a , 1 b have similar dimensions and have a similar configuration and distribution of holes . the vertical circulation of the cooking or cooling liquid between the lower region 1 a and the upper region 1 b of tank 1 is restricted by a plate 5 interposed between them . as will be observed in fig1 , the mentioned emptying means 25 are arranged in relation to the lower region 1 a of tank 1 , and said plate 5 comprises perforations 6 to allow the draining by gravity of the cooking or cooling liquid from both the lower and upper regions 1 a , 1 b through the emptying means 25 . each of the lower and upper regions 1 a , 1 b is provided with one of the mentioned steam nozzles . thus , a lower steam nozzle comprises a plurality of lower steam inlets 14 a arranged to bubble steam through the cooking liquid close to the lower outlets 3 a inside the lower region 1 a of tank 1 , and an upper steam nozzle comprises a plurality of upper steam inlets 14 b arranged to bubble steam through the cooking liquid close to the upper outlets 3 b inside the upper region 1 b . this arrangement prevents the formation of pockets of steam that are detrimental to the cooking process because the steam is mixed with the cooking liquid in the lower and upper intake inlets 3 a , 3 b in the respective lower and upper regions 1 a , 1 b . in reference to fig4 , this figure shows one of the mentioned support trays 15 for supporting the food to be cooked - cooled . the support trays 15 are designed to be stacked forming stacks 17 a , 17 b ( one of which is shown in fig5 ) that are suitable for being handled by automatic handling means and for being loaded and unloaded inside tank 1 , as described in the cited international patent application wo 03 / 096815 . to that end and as shown in fig1 and 1a , tank 1 comprises lower supporting means 16 a for supporting one or more lower stacks 17 a of support trays 15 inside the lower region 1 a and upper supporting means 16 b for supporting one or more upper stacks 17 b of support trays 15 inside the upper region 1 b . in the embodiment shown in fig2 , tank 1 has depth that is enough to house two lower stacks 17 a in the lower region 1 a and two upper stacks 17 b ( shown by means of dotted lines ) in the upper region 1 b . accordingly , the circulation means comprise two lower outlet chambers 9 a ( not shown ) communicated through respective first ducts 11 with two respective upper inlet chambers 10 b , and two upper outlet chambers 9 b communicated through respective second ducts 12 with two respective lower inlet chambers 10 a ( not shown ), for the purpose of generating the transverse circulation of the liquid mainly where the lower and upper stacks 17 a , 17 b are housed . the two first ducts 11 can meet at their middle part for the installation of a single pump 13 . as can be observed in fig1 a , the lower and upper stacks 17 a , 17 b are sized to leave reduced spaces therearound inside tank 1 to contribute to accelerate and direct the circulation of the cooking or cooling liquid . it is evident that the depth of the tank can be enough for a single stack in each region or for more than two . the tank could also be easily extended to more than two regions in the vertical direction by means of one or more additional dividing plates and a corresponding adaptation of the liquid circulation means and heating means . to facilitate the transverse circulation of the cooking or cooling liquid from one side of the support tray 15 to the other , even when the support trays 15 form part of one of the lower or upper stacks 17 a , 17 b in one or the other of the lower and upper regions 1 a , 1 b of tank 1 , each support tray 15 ( fig4 ) includes at least one configuration comprising at least one double bottom 18 joined to a bottom 20 of the support tray 15 by transverse partitions 21 delimiting spaces 19 for the transverse circulation of the cooking or cooling liquid . thus , each lower or upper stack 17 a , 17 b ( one of which is shown in fig5 ) comprises multiple transverse passages allowing the circulation of the liquid therethrough . the present invention also comprises a method suitable to be carried out by means of the system described above . the method for cooking - cooling food by immersion under forced and diffuse convection according to the present invention comprises well known steps , such as first arranging the food to be cooked - cooled inside at least one tank 1 , filling said tank with a cooking or cooling liquid , optionally heating said cooking or cooling liquid inside tank 1 in the event of cooking , and only if necessary , and finally draining the cooking or cooling liquid from tank 1 . the method of the invention also comprises taking in cooking or cooling liquid from the inside of a lower region 1 a of tank 1 through at least one lower outlet 3 a located in a first lower side wall 7 a of said lower region 1 a , and introducing it inside an upper region 1 b of tank 1 through at least one upper inlet 4 b located in a first upper side wall 7 b of said upper region 1 b , and simultaneously taking in cooking or cooling liquid from the inside of the upper region 1 b through at least one upper outlet 3 b located in a second upper side wall 8 b of the upper region 1 b and introducing it inside the lower region 1 a through at least one lower inlet 4 a located in a second lower side wall 8 a of the lower region 1 a . the method further comprises facilitating a transverse circulation in opposite directions of the cooking or cooling liquid in the lower region 1 a and in the upper region 1 b respectively , by arranging said first lower side wall 7 a opposite to and facing said second lower side wall 8 a and said first upper side wall 7 b opposite to and facing said second upper side wall 8 b . for the purpose of diffusing said transverse circulation of the cooking or cooling liquid , the method comprises arranging a plurality of said lower outlets 3 a distributed in a significant area of the first lower side wall 7 a of the lower region 1 a , a plurality of said upper inlets 4 b distributed in a significant area of the first upper side wall 7 b of the upper region 1 b , a plurality of said upper outlets 3 b distributed in a significant area of the second upper side wall 8 b of the upper region 1 b , and a plurality of said lower inlets 4 a distributed in a significant area of the second lower side wall 8 a of the lower region 1 a . the method also comprises forcing a turbulent transverse circulation of the cooking or cooling liquid by connecting the lower outlets 3 a with the upper inlets 4 b through at least one first duct 11 , connecting the upper outlets 3 b with the lower inlets 4 a through at least one second duct 12 , and propelling the cooking or cooling liquid at least inside said first duct 11 by means of pumping means 13 . it is also a part of the present method to restrict a vertical circulation of the cooking or cooling liquid between the lower region 1 a and the upper region 1 b of tank 1 by interposing a plate 5 between them , allowing however the draining of the cooking or cooling liquid from both the lower and upper regions 1 a , 1 b through emptying means arranged in relation to the lower region 1 a of tank 1 by providing perforations 6 in said plate 5 . the method of the invention also comprises arranging the food to be cooked - cooled in a plurality of support trays 15 that are stacked forming at least one lower stack 17 a inside the lower region 1 a and at least one upper stack 17 b inside the upper region 1 b , and accelerating and directing said transverse circulation of the cooking or cooling liquid by sizing said lower and upper stacks 17 a , 17 b so as to leave reduced spaces therearound inside tank 1 . the method further comprises facilitating the transverse circulation through said lower and upper stacks 17 a , 17 b by including in each support tray 15 at least one configuration by way of a suitable channel for the transverse circulation of the cooking or cooling liquid from one side of the support tray 15 to the other even when the support tray 15 forms part of one of the lower or upper stacks 17 a , 17 b in one or the other of the lower and upper regions 1 a , 1 b of tank 1 . the application of the system and method of the present invention considerably increases the temperature distribution and recirculation speeds , while at the same time eliminating any type of fluid dynamic and thermal short - circuits inside the tank or boiler ( that the system itself might create ) thus maximizing the heat transfer between the heating or cooling liquid and the product to be heated or cooled . the efficiency of the cooking and cooling process also increases considerably with the reduction of the cooking and cooling times . depending on the formats , said reduction can be between 15 and 25 % in relation to traditional systems , which offers the possibility of increasing the number of treated batches per day . it also provides a great heat regularity within the entire boiler , thus ensuring the consistency and regularity of the heat process , which ensures the microbiological quality and safety of the end food product . furthermore , the arrangement of a single steam nozzle protected by each region of the tank prevents irregular over - heating in some areas in the products . all of the above entails a lower energy cost of the process . on the other hand , a direct steam feed provides 100 % use of the energy ( enthalpy ) of the steam , since it is mixed directly by injection with the cooking water and since the losses corresponding to the steam - water heat transfer in heat exchangers , plus the corresponding and inevitable heat losses are prevented , which allows obtaining the desired cooking temperature quickly . furthermore , the new design of the support trays of the molds in which the product is arranged allows a transverse circulation flow through the channels optimizing the forced convection and maximizing the energy efficiency and contributing to homogenizing the heat regularity . the application of the system and method of the present invention to an installation like the one described in international patent application wo 03 / 096815 , of this applicant , allows decreasing the daily production time depending on the production mixture proportion , opening up the possibility of using most of the calories and negative calories contained in the hot water after cooking and in the cold water after cooling , by means of storing it in the production tanks or boilers themselves , without requiring the large external deposits for storing and tempering the necessary fluids for the production of the following day in traditional installations . a person skilled in the art will be able to introduce modifications and variations in the embodiments that are shown and described merely by way of a non - limiting and illustrative example without departing from the scope of the present invention as its is defined in the attached claims .
the invention relates to a system and method for the immersion cooking / cooling of food in diffused forced convection . the inventive system comprises : a tank for housing the food to be cooked / cooled , filling / emptying means for filling the vessel with a cooking or cooling liquid and emptying same , and heating means for heating the liquid . the tank comprises a lower region and an upper region , and circulation means which are intended : to collect liquid from the lower region by means of various outlets in a first lower side wall and to introduce said liquid into the upper region through various inlets in a first upper side wall , and to collect liquid from the upper region by means of various outlets in a second upper side wall and to introduce said liquid into the lower region through various inlets in a second lower side wall , thereby generating diffused forced convection in a turbulent flow .