Method of thawing and cooking frozen vegetables

Claim 1

A HIGH SPEED METHOD OF THAWING AND COOLING PREVIOUSLY FROZEN VEGETABLES COMPRISING: PLACING SAID VEGETABLES IN A FROZEN MASS HAVING VOIDS THEREIN, SUPPORTING SAID MASS FROM THE BOTTOM AND THE SIDES SO THAT THE UPPER SURFACE ONLY IS EXPOSED TO JETS ADAPTED TO IMPINGE SUBSTANTIALLY DRY STEAM IN JETS DIRECTLY THEREON, PROJECTING SUBSTAN TIALLY DRY STEAM IN JET DIRECTLY ONTO SAID UPPER SURFACE AN INTO SAID VOIDS UNTIL THE AIR IN SAID VOIDS IS ASPIRATED AND SAID MASS IS THAWED, THEREAFTER, CONTINUING TO PROJECT STEAM IN JETS ONTO SAID UPPER SURFACE WHILE SIMULTANEOUSLY EXCLUDING AIR FROM SAID MASS AND RAISING THE PRESSURE OF SAID STEAM AROUND SAID MASS TO A PREDETERMINED VALUE, ALLOWING SAID PRESSSURE TO REMAIN FOR A PREDETERMINED TIME AT SAID PREDETERMINED VALUE TO COOK SAID MASS, STOPPING SAID JETS OF STEAM AND VENTING SAID PRESSURE, AND COLLECTING THE CONDENSATE FORMED ON SAID SURFACE WHILE SAID VEGETABLES ARE THAWING.