Patent Publication Number: US-2023148635-A1

Title: Cooling mechanism for use with a food processing system

Description:
FIELD OF THE INVENTION 
     The present invention relates to food processing systems and, more particularly, to cooling mechanisms for use with food processing systems. 
     BACKGROUND 
     In mass processing of food product, the food product is often heated by cooking or blanching the food product in a cooker using a hot heat transfer medium into which the food product is immersed. After cooking or blanching, the food product is either transferred out of the food processing system, or is cooled or chilled by immersing the food product in a cool heat transfer to stop being processed. 
     SUMMARY 
     In such food processing systems, it may desirable to quickly and efficiently cool cooked food product. It may also be desirable to transfer the food product between the hot and cool heat transfer mediums while minimizing, for example, crossover of the hot heat transfer medium into the cool heat transfer medium. In addition, it may be desirable to transfer the food product between processing systems or out of a processing system entirely while minimizing loss or waste of the heat transfer mediums. 
     In some constructions and in some independent aspects, the present invention may provide a food processing system, such as a cooler, cooker-cooler, etc. The cooler may generally include a compartment, a conduit including a first end portion configured to be in communication with the compartment and a second end portion, food product at a first product temperature entering the first 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 and for supplying fluid through the fluid discharge, the fluid being at a first fluid temperature less than the first product temperature, the pressurized fluid source being operable to propel the fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion and to cool the food product to a temperature below the first product temperature. 
     In some constructions and in some independent aspects, a cooler may generally include a first compartment, a first conduit including a first end portion configured to be in communication with the first compartment and a second end portion, food product at a first product temperature entering the first end portion of the first conduit, a first fluid discharge positioned substantially within the first conduit between the first end portion and the second end portion, a second compartment separate from the first-mentioned compartment, the second compartment receiving food product from the second end portion of the first-mentioned conduit, a second conduit including a first end portion configured to be in communication with the second compartment and a second end portion, food product at a second product temperature entering the first end portion of the second conduit, a second fluid discharge positioned substantially within the second conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with and for supplying fluid through at least one of the first fluid discharge and the second fluid discharge, the fluid being at a first fluid temperature less than an associated at least one of the first product temperature and the second product temperature, the pressurized fluid source being operable to propel the fluid through the at least one of the first fluid discharge and the second fluid discharge to move the food product through an associated at least one of the first conduit and the second conduit from the first end portion of toward the second end portion and to cool the food product to a temperature below the first product temperature. 
     In some constructions and in some independent aspects, the present invention may provide a method of cooling food product in a cooler, the cooler including a compartment, a conduit including 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 and for supplying fluid through the fluid discharge. The method may generally include the acts of receiving food product into the compartment, discharging fluid through the fluid discharge to move food product from the first end portion of the conduit toward the second end portion the food product being at a first product temperature when entering the first end portion, the fluid being at a first fluid temperature less than the first product temperature, and cooling the food product moving through the conduit to a temperature below the first product temperature. 
     Other independent aspects of the invention will become apparent by consideration of the detailed description, claims and accompanying drawings. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG.  1    is a perspective view of a food processing system, such as a cooler. 
         FIG.  2    is a perspective partial cross-sectional view of the cooler shown in  FIG.  1   . 
         FIG.  3    is a top view of the cooler shown in  FIG.  1   . 
         FIG.  4    is a side view of the cooler shown in  FIG.  1   . 
         FIG.  5    is a discharge end view of the cooler shown in  FIG.  1   . 
         FIG.  6    is a perspective view of a further cooling mechanism for use with the cooler shown in  FIG.  1   . 
         FIG.  7    is a front view of the cooling mechanism shown in  FIG.  6   . 
         FIG.  8    is a perspective view of another cooling mechanism for use with the cooler shown in  FIG.  1   . 
         FIG.  9    is a front view of the cooling mechanism shown in  FIG.  8   . 
         FIG.  10    is a cross-sectional view of yet another cooling mechanism for use with the cooler shown in  FIG.  1   . 
         FIG.  11    is a perspective view of a cooling mechanism for use with the cooler shown in  FIG.  1   . 
         FIG.  12    is a cross-sectional view of the cooling mechanism shown in  FIG.  11   . 
         FIG.  13    is an enlarged cross-sectional view of a portion of the cooling mechanism shown in  FIG.  7   . 
         FIG.  14    is a perspective view of a food processing system, such as a cooker-cooler, illustrating an alternative construction of a cooler. 
         FIG.  15    is a perspective view of a food processing system, such as a cooker-cooler, illustrating another alternative construction of a cooler. 
         FIG.  16    is a perspective view of another cooling mechanism for use with the cooler shown in  FIG.  14    and the cooler shown in  FIG.  15   . 
         FIG.  17    is another perspective view of the cooling mechanism as shown in  FIG.  16   . 
         FIG.  18    is a cross-sectional view of the cooling mechanism shown in  FIG.  17   . 
         FIG.  19    is an enlarged cross-sectional view of a portion of the cooling mechanism shown in  FIG.  18   . 
     
    
    
     Before any constructions and/or independent embodiments of the invention are explained in detail, it is to be understood that the invention is not limited in its application to the details of construction and the arrangement of components set forth in the following description or illustrated in the following drawings. The invention is capable of other embodiments and of being practiced or of being carried out in various ways. Also, it is to be understood that the phraseology and terminology used herein are for the purpose of description and should not be regarded as limiting. 
     DETAILED DESCRIPTION 
       FIG.  1    illustrates a food processing system, such as a cooler  10 . In other constructions, the processing system may be another type of food processing system, such as, for example, a cooker-cooler (see  FIGS.  14  and  15   ), a transport mechanism, etc., or even a non-food processing system. 
     In the illustrated construction, the cooler  10  includes an open-top tank  14  that is supported by a frame  18  having legs  22  that rest upon a support surface (e.g., the floor) and space the tank  14  above the support surface. The illustrated tank  14  includes two main dividers  26 ,  30  to divide the tank into three compartments  34 ,  38 ,  42 , or sections, suitable for processing (e.g., cooling) food product. Fluid flow between the compartments  34 ,  38 ,  42  is generally limited to flow over each divider  26 ,  30 . 
     Each compartment  34 ,  38 ,  42  is further divided by an additional divider  46 ,  50 ,  54  into a respective product containment section  58 ,  62 ,  66  and a respective fluid container or water tank section  70 ,  74 ,  78 . Each divider  46 ,  50 ,  54  substantially retains food product discharged into the compartment  34 ,  38 ,  42  within the associated product containment section  58 ,  62 ,  66 . However, fluid flow within each compartment  34 ,  38 ,  42  is provided relative to (e.g., below, above, through, etc.) each divider  46 ,  50 ,  54 . 
     In other constructions, the tank  14  may include fewer or more main dividers to divide the tank  14  into fewer or more compartments, sub-compartments. In further constructions, the tank  14  may be a single compartment tank. The tank  14  may be composed of stainless steel or other suitable materials for food processing applications. 
     As shown in  FIGS.  1 - 4   , the cooler  10  includes three cooling mechanisms  82 ,  86 ,  90 . The first cooling mechanism  82  transfers food product from the first compartment  34  of the tank  14  to the second compartment  42 , the second cooling mechanism  86  transfers food product from the second compartment  38  to the third compartment  42 , and the third cooling mechanism  90  transfers the food products from the third compartment  42  out of the cooler  10  (e.g., to a packaging system). During transfer from compartment to compartment, each cooling mechanism  82 ,  86 ,  90  also cools the food product. 
     In constructions in which the cooler  10  includes fewer compartments, the cooler  10  may only include a single cooling mechanism to cool and transfer the food product out of the cooler  10 . In constructions in which the cooler  10  includes more compartments, the cooler  10  may include more cooling mechanisms to cool and transfer the food product between the additional compartments. In other constructions, the cooling mechanisms  86 ,  90  may be used in non-food processing applications to cool and/or transfer other types of products. 
     The cooling mechanisms  82 ,  86 ,  90  may be similar to the cooling mechanisms shown and described in U.S. patent application Ser. No. 12/174,297, filed Jul. 16, 2008, and in U.S. patent application Ser. No. 12/501,649, filed Jul. 13, 2009 (Attorney Docket No. 062108-9093-01), the entire contents of both of which are hereby incorporated by reference. 
     In the illustrated construction, the cooling mechanisms  82 ,  86 ,  90  are substantially similar, and only the cooling mechanism  90  is described in detail. Common elements in the cooling mechanisms  82  and  86  have the same reference number “A” and “B”, respectively. 
     As shown in  FIGS.  6 - 7   , the cooling mechanism  90  includes a conduit  94 , a fluid discharge  98 , a pressurized fluid source  102 , a convex guide member  106 , and a dewatering member  110 . The conduit  94  includes an inlet, or first end, portion  114  in communication with a compartment (e.g., with a product containment section  58 ,  62 ,  66  of a compartment  34 ,  38 ,  42 ) and an outlet, or second end, portion  118  in communication with the convex guide member  106 . 
     The illustrated conduit  94  also includes a lower wall  122 , two side walls  126 ,  130 , and an upper wall  134 . The lower and side walls  122 ,  126 ,  130  are integrally formed as a three-sided member from, for example, sheet stock. The upper wall  134 , or cover, is removably coupled to the side walls  126 ,  130  with clamps  138  to permit easy access to the interior of the conduit  94 . Such an arrangement facilitates cleaning and maintenance of the conduit  94 . 
     In the construction shown in  FIGS.  6 - 7   , the walls  122 ,  126 ,  130 ,  134  are arranged such that the conduit  94  has a generally rectangular cross-sectional shape that tapers from the inlet portion  114  to the outlet portion  118 . That is, the width of the conduit  94  is greater at the inlet portion  114  than at the outlet portion  118 . In other constructions (such as that shown in  FIGS.  1 ,  3  and  5   , the conduit  94  may have a uniform width along the length of the conduit  94 . In still other constructions, the conduit  94  may have other cross-sectional shapes such as, for example, square, circular, elliptical, etc. 
     In the illustrated construction, the conduit  94  is inclined relative to the tank  14  such that the outlet portion  118  is positioned above and downstream of the inlet portion  114 . As shown in  FIG.  2   , the outlet portion  118  is positioned above a fluid level  142 ,  146 ,  148  (e.g., the level of the liquid heat transfer medium) in the associated compartment  34 ,  38 ,  42 , while the inlet portion  114  is positioned below the fluid level  142 ,  146 ,  148 . In the illustrated construction, the fluid levels  142 ,  146 ,  148  in the compartments  34 ,  38 ,  42  are at substantially the same height. In other constructions, the fluid levels  142 ,  146  may be at substantially different heights relative to one another. 
     As shown in  FIG.  7   , the conduit  94  is also angled relative to a vertical, central longitudinal plane  150  extending through the tank  14 . In the illustrated construction, the conduit  94  defines a central axis  154  extending from the inlet portion  114  to the outlet portion  118 . The illustrated axis  154  is offset from and oblique relative to the central plane  150  so that food product is moved laterally relative to the plane  150  as the food product travels through the conduit  94 . Such a construction helps the cooling mechanism  90  avoid any existing obstacles that may be present within the tank  14 , move the food product to a more favorable discharge point, etc. In other constructions, the inlet portion  114  of the conduit  94  may be further from the central plane  150  than the outlet portion  118  such that the conduit  94  is angled in an opposite direction. In some constructions, such as that shown in  FIGS.  3  and  5   ), the central axis  154  and the conduit  94  may be substantially parallel to and lies within the central plane  150  of the tank  14 . In further constructions, the conduit  94  may be positioned such that the axis  154  crosses over the plane  150 . 
     The fluid discharge  98  is positioned within the conduit  94  adjacent to the inlet portion  114 . In the construction illustrated in  FIGS.  6 - 7   , the fluid discharge  98  includes a plurality of nozzles  158  to direct a flow of pressurized fluid from the fluid source  102  upwardly through the conduit  94 . Each nozzle  158  defines an outlet  162  positioned between the inlet portion  114  and the outlet portion  118  of the conduit  94 . In the illustrated construction, the outlets  162  of the nozzles  158  are staggered relative to one another within the conduit  94  such that some of the nozzles  158  extend further upwardly into the conduit  94  than others. The nozzles  158  help focus, and thereby pressurize, fluid from the fluid source  102 , ensuring the fluid has sufficient flow strength when exiting the outlets  162  to push food product upwardly through the conduit  94  to the outlet portion  118 . In other constructions, the fluid discharge  98  can include other focusing devices (e.g., one or more slots, as shown in  FIGS.  8 ,  10 ,  12 - 13  and  18 - 19   ) suitable for focusing and pressurizing fluid. 
     The pressurized fluid source  102  is in communication with the fluid discharge  98  to propel a fluid through the nozzles  158 . In the illustrated construction, the fluid source  102  is a pump and includes an inlet pipe  166  and an outlet pipe  170 . In other constructions, the pressurized fluid source  102  may be a different device operable to propel a fluid through the nozzles  158 . As shown in  FIGS.  4 - 5   , the pump  102  is positioned lower than the tank  14 . The pump  102  circulates a fluid from the inlet pipe  166 , through the outlet pipe  170 , and to the fluid discharge  98 . The fluid may be, for example, heat transfer medium from one of the compartments  34 ,  38 ,  42  of the tank  14  or may be fluid from a dedicated source that is separate from the tank  14 . A chiller  172  may be thermally coupled to the inlet pipe  166  or the outlet pipe  170  to cool the fluid to an appropriate temperature before reaching the tank  14 . 
     In some constructions, the inlet pipe  166  is in communication with a compartment  34 ,  38 ,  42  of the tank  14  to direct heat transfer medium from the compartment  34 ,  38 ,  42  into the pump  102 . The heat transfer medium is thereby circulated between the pump  102 , the conduit  94  and the compartment  34 ,  38 ,  42  such that the fluid level  142 ,  146 ,  148  remains generally constant within the first compartment  34 ,  38 ,  42 . 
     In other constructions, the inlet pipe  166  is in communication with a dedicated fluid source to direct fluid from the dedicated source into the pump  102 . The fluid is propelled by the pump  102  through the outlet pipe  170 , out of the fluid discharge  98 , and eventually reaches the tank  14 . In such constructions, the fluid in the dedicated source may have generally the same composition as the heat transfer medium such that the fluid supplements the heat transfer medium for cooking or cooling. In addition, a fluid level sensor may be positioned within the tank  14  to monitor if the fluid level (which is now a combination of the heat transfer medium and the fluid from the dedicated source) rises or falls too much. 
     The fluid discharge  98  and the pressurized fluid source  102  generate a vacuum force at the inlet portion  114  of the conduit  94 . The vacuum force helps draw food product into the inlet portion  114  of the conduit  94  such that the fluid being discharged by the nozzles  158  moves the food product toward the outlet portion  118  of the conduit  94 . Once the food product enters the conduit  94 , the pressurized fluid exiting the fluid discharge  98  lifts the food product against the force of gravity through the conduit  94  and toward the convex guide member  106 . The fluid also cools the food product as it moves through the conduit  94 . The flow from the fluid discharge  98  tends to separate and individuate the food product to improve cooling of the food product. 
     The vacuum force generated in the first cooling mechanism  82  helps pull the food product toward the bottom and out of product containment section  58  of the first compartment  34  and into the conduit  94 A. The vacuum force generated in the second cooling mechanism  86  helps pull the food product toward the bottom and out of the product containment section  62  of the second compartment  38  and into the conduit  94 B. The vacuum force generated in the third cooling mechanism  90  helps pull the food product toward the bottom and out of the product containment section  66  of the third compartment  38  and into the conduit  94 . In each case, the fluid also cools the food product as it flows through each conduit  94 A,  94 B,  94 . 
     Referring to  FIGS.  6 - 7   , the convex guide member  106  is an arcuate conduit portion positioned adjacent to and in communication with the outlet portion  118  of the conduit  94 . The convex guide member  106  receives food product and fluid from the conduit  94  and redirects the food product and the fluid downwardly toward the dewatering member  110 . The illustrated convex guide member  106  is configured such that the conduit  94 , the convex guide member  106 , and the dewatering member  110  form a generally inverted V-shape, as shown in  FIG.  2   . In the illustrated construction, the inverted V-shape is formed at about a right angle between the conduit  94  and the dewatering member  110 . In other constructions, the inverted V-shape may be formed at an acute angle or an obtuse angle between the conduit  94  and the dewatering member  110 . 
     As shown in  FIGS.  6 - 7   , the dewatering member  110  is coupled to and in communication with the convex guide member  106 . The illustrated dewatering member  110  separates the food product from the fluid and directs the food product into the subsequent product containment section  62 ,  66  (in the case of the first and second cooling mechanisms  82 ,  86 ) or out of the cooler  10  (e.g., onto a discharge chute (not shown), in the case of the third cooling mechanism  90 ). 
     In the illustrated construction, the dewatering member  110  includes a screen  182 . The screen  182  is inclined to define a ramp for food product to tumble (e.g., slide and/or roll) downwardly along. For example, the illustrated screen  182  is inclined to define a surface substantially parallel to the direction of flow of the food product exiting the convex guide member  106 , reducing turbulence and disruption of the flow from the convex guide member  106  to the dewatering member  110 . 
     The screen  182  also defines openings for the fluid to fall through under the influence of gravity. The openings are smaller than the food product so that, as the fluid falls through the screen, the food product is retained on the screen  182  and continues toward the subsequent product containment section  62 ,  66  or out of the cooler  10 . In some constructions, a portion of the conduit  94  and/or the convex guide member  106  may also be a screen to facilitate dewatering the food product. In the illustrated construction, the dewatering member  110  is positioned such that a majority of the separated fluid is returned to the fluid tank section  70 ,  74 ,  78  of the associated compartment  34 ,  38 ,  42 . In this manner, fluid heated by the food product is not passed onto the subsequent cooling operation to improve the efficiency of the subsequent cooling operation. 
     To help retain the fluid heated by the food product, the screen  182  may positioned substantially above a tray (not shown) in the subsequent compartment. The tray would catch the fluid that falls through the screen  182  and direct the fluid back to previous compartment. Such arrangements help maintain the different heat transfer medium in its associated compartment. That is, the cooler heat transfer medium is retained in the third compartment  42 , while the warmest heat transfer medium is retained in the first compartment  34 . 
     In operation, referring to  FIGS.  1 - 4   , hot food product is transferred into the cooler  10  and is received in the product containment section  58  of the first compartment  34 . The relatively colder heat transfer medium within the product containment section  58  begins to rapidly cool the food product. The food product sinks or is pulled by the vacuum force generated by the first cooling mechanism  82  toward the bottom of the product containment section  58 . Once the food product is pulled into the conduit  94 A of the first cooling mechanism  82 , the pressurized fluid exiting the nozzles  158 A lifts and pushes the food product against the force of gravity to move the food product toward the convex guide member  106 A. The fluid flowing through the conduit  94 A also cools the food product. The food product and the fluid flow through the convex guide member  106 A and onto the dewatering member  110 A. At this time, the food product tumbles down the dewatering member  110 A, while the heated fluid falls through the screen  182 A of the dewatering member  110 A and into the fluid tank section  70  of the first compartment  34 . 
     The food product falls out of the dewatering member  110 A of the first cooling mechanism  82  and into the product containment area  62  in the second compartment  38 . The relatively colder heat transfer medium within the product containment section  62  also continues to rapidly cool the food product. The food product sinks or is pulled by the vacuum force generated by the second cooling mechanism  86  toward the bottom of the product containment section  62 . The food product is then pulled into the conduit  94 B of the second cooling mechanism  86  by the vacuum force generated by the fluid discharge and the pump  102 B. 
     Similar to the first cooling mechanism  82 , once the food product is pulled into the conduit  94 B of the second cooling mechanism  86 , the pressurized fluid exiting the nozzles  158 B lifts and pushes the food product against the force of gravity to move the food product toward the convex guide  106 B. The fluid flowing through the conduit  94 B also continues to cool the food product. The food product and the fluid flow through the convex guide  106 B and onto the dewatering member  110 B. At this time, the food product tumbles down the dewatering member  110 B and into the product containment section  66  of the third compartment  42 , while the heated fluid falls through the screen  182 B of the dewatering member  110 B and into the fluid tank section  74  of the second compartment  38 . 
     Again, the relatively colder heat transfer medium within the product containment section  66  also continues to rapidly cool the food product. Similar to the first and second cooling mechanism  82 ,  86 , once the food product is pulled into the conduit  94  of the third cooling mechanism  90 , the pressurized fluid exiting the nozzles  158  lifts and pushes the food product against the force of gravity to move the food product toward the convex guide  106 . Again, the fluid flowing through the conduit  94  continues to cool the food product. The food product and the fluid flow through the convex guide  106  and onto the dewatering member  110 . At this time, the food product tumbles down the dewatering member  110  and is discharged from the cooler  10  (e.g., via a discharge chute). The cooked and cooled food product may be directed to a packaging system or another food processing system. At the same time, the heated fluid falls through the screen  182  of the dewatering member  110  back into the third compartment  42  where the fluid can be used to help cool more food product in the product containment section  76 . 
     The arrangement of the compartments  34 ,  38 ,  42  separated by dividers  26  allows for a counter-flow of the cooling fluid from the discharge compartment  42  toward the infeed compartment  34  of the cooler  10  via fluid levels and gravity. This counter-flow allows the cooling fluid to gain temperature through the process to provide an effective method of cooling. 
     In the illustrated construction, fluid is returned to the discharge compartment  42  from the chiller  172  at, for example, approximately 33° F. which will provide a relatively large temperature difference with the food product in the compartment  42 . As the discharge compartment  42  is becomes overfilled with the returning chiller fluid, the fluid will overflow into the middle compartment  38 . The overflowing fluid has gained some heat (e.g., the fluid may be at about 35-38° F.). In the middle compartment, the fluid gains more heat and will eventually overflow into the first compartment  34 . In the infeed compartment  34 , the temperature difference between the hot food product and the fluid is very great, and the fluid will gain more heat. The heated fluid is returned to the chiller  172  from the first compartment  34  at an elevated temperature (e.g., at about 40-50° F.). 
     The effectiveness of the cooling process is important in achieving a large temperature difference between the initial product temperature as the hot food product enters the cooler  10  and the final product temperature as the cooled food product is discharged from the cooler  10 . However, if an even greater temperature change is desired and/or for certain types of products, the cooler product may be returned through the cooler  10  to undergo further cooling operations to reach the desired final product temperature. 
     The illustrated cooler  10  with three separate compartments  34 ,  38 ,  42  is most efficient to significantly cool food product (from an initial product temperature (e.g., about 200° F.) to a final product temperature (e.g., about 40° F.)). Generally, after passing through the first cooling mechanism  82 , the food product may be cooled from an initial product temperature of, for example, about 200° F. to a first cooled product temperature of, for example, about 90° F. After passing through the second cooling mechanism  86 , the food product may be further cooled from the first cooled temperature to a second cooled temperature of, for example, about 70° F. Finally, after passing through the third cooling mechanism  90 , the food product may be further cooled from the second cooled temperature to a third cooled temperature of, for example, about 40° F. The fluid temperature in each cooling operation is less than the product temperature. 
       FIGS.  8 - 9    illustrate another embodiment of a cooling mechanism  190  for use in the cooler  10 . The illustrated cooling mechanism  190  is similar to the cooling mechanisms  82 ,  86 ,  90  discussed above with reference to  FIGS.  1 - 7   , and common elements have the same reference number plus  100 . Reference is made to the description of the cooling mechanisms  82 ,  86 ,  90  above for details of the structures and operation, as well as alternatives to the structures and operation, of the cooling mechanism  190  not specifically discussed herein. 
     The illustrated cooling mechanism  190  includes a conduit  194 , a fluid discharge  198 , a pressurized fluid source  202  ( FIG.  7   ), a convex guide member  206 , and a dewatering member  210 . The conduit  194  includes a lower wall  222  and two side walls  226 ,  230  integrally formed as a three-sided member. An upper wall  234 , or cover, is removably coupled to the side walls  226 ,  230 . In the illustrated embodiment, the upper wall  234  includes lips  238  extending over portions of the side walls  226 ,  230  and is partially captured under the convex guide member  206  to help retain the upper wall  234  in place. In other constructions, the upper wall  234  may be coupled to the side walls  226 ,  230  with clamps, fasteners, etc. Similar to the conduits  94 A,  94 B,  94  of the cooling mechanisms  82 ,  86 ,  90  discussed above, the walls  222 ,  226 ,  230 ,  234  of the illustrated conduit  194  are arranged such that the conduit  194  has a generally rectangular cross-section. In the illustrated construction, the width of the conduit  194  is substantially constant from an inlet portion  214  of the conduit  194  to an outlet portion  218 . 
     As shown in  FIG.  8   , the conduit defines a central axis  254  extending from the inlet portion  214  to the outlet portion  218 . The illustrated axis  254  and the conduit  194  may be offset from and substantially parallel to the central longitudinal plane  150  extending through the tank  14  of the cooler  10 . In other constructions, the axis  254  may be oblique relative to the plane  150  such that the cooling mechanism  194  also directs food product laterally relative to the tank  14  in a manner similar to the cooling mechanisms  82 ,  86 ,  90  discussed above. In further constructions, the conduit  194  may be aligned with the plane  150  such that the axis  254  substantially overlies the plane  150  (as shown in  FIGS.  3  and  5   ). 
     As shown in  FIG.  8   , the fluid discharge includes a slot  258  positioned adjacent to the inlet portion  214  of the conduit  294 . The illustrated slot  258  is formed by doubling over a portion of the lower wall  222  to form a generally teardrop-shaped opening  262 . Similar to the nozzles  158  discussed above, the slot  258  helps focus, and thereby pressurize, fluid from the fluid source  202  ( FIG.  9   ), ensuring the fluid has sufficient flow strength to push food product upwardly through the conduit  194  to the outlet portion  218 . While the nozzles  158  provide discrete points at which pressurized fluid is discharged into the conduit  94 , the slot  258  provides a continuous discharge of fluid along the entire width of the conduit  194 . In the illustrated construction, the slot  258  has a height of approximately ⅛″ to help focus and pressurize the fluid. In other constructions, the height of the slot  258  may be relatively larger or smaller (e.g., from about 3/16″ to about 1/16″) to allow more or less fluid to simultaneously flow out of the slot  258 . In still other constructions, the size of the slot  258  may be even larger or smaller depending upon the desired capacity of the transfer mechanism  190 . 
     An outlet pipe  270  of the pressurized fluid source  202  (e.g., a pump) extends through an enlarged portion  274  of the teardrop-shaped opening  262 . The outlet pipe  270  directs fluid from the pump  202 , through the outlet pipe  270 , and out of the slot  258 . Similar to the cooling mechanisms  82 ,  86 ,  90  discussed above, the fluid discharge  198  and the pump  202  generate a vacuum force at the inlet portion  214  of the conduit  194 . The vacuum force helps draw food product into the inlet portion  214  such that the pressurized fluid exiting the slot  258  can move the food product toward the convex guide member  206 . 
     In some constructions, the fluid discharge  198  may include two or more slots positioned along the conduit  194 . For example,  FIG.  10    illustrates a conduit  294  of a fluid cooling mechanism  290  according to another embodiment of the invention. In the illustrated embodiment, a fluid discharge  298  of the cooling mechanism  290  includes three slots  302 ,  306 ,  310  spaced apart along the conduit  294  between an inlet portion  314  and an outlet portion. Each slot  302 ,  306 ,  310  is substantially similar to the slot  258  discussed above and is in communication with a separate outlet pipe  318 ,  322 ,  326  from a pressurized fluid source. 
     As shown in  FIG.  10   , the first slot  302  is directly adjacent to the inlet portion  314  of the conduit  294  (similar to the slot  258  discussed above), the second slot  306  is formed on a lower wall  330  of the conduit  294  downstream of the first slot  302 , and the third slot  310  is formed on an upper wall  334  of the conduit  294  downstream of the second slot  306 . In other embodiments, the relative positioning of the slots  302 ,  306 ,  310  may be altered. For example, all of the slots  302 ,  306 ,  310  may be positioned along a single wall of the conduit  294  (e.g., either the lower wall  330  or the upper wall  334 ), or the slots  302 ,  306 ,  310  may be positioned on the conduit  294  alternating between the lower wall  330  and the upper wall  334 . In further constructions, the fluid discharge  298  may only include two slots either positioned on the same wall of the conduit  294  or on opposite walls. For example, the fluid discharge  298  may include the first and second slots  302 ,  306  or may include the first and third slots  302 ,  310 . 
     The illustrated slots  302 ,  306 ,  310  help propel food product through the conduit  294  over a longer distance. For example, while the single slot construction discussed above is operable to lift food product between about  11 ″ and  18 ″, or higher, above the fluid level  142 ,  146 ,  148  in the tank  14 , two or more slots may be employed to lift the food product even higher above the fluid level  142 ,  146 ,  148 . Additional slots may be formed in a conduit, as necessary, to lift food product to a desired height above the fluid level  142 ,  146 ,  148 . 
       FIGS.  11 - 13    illustrate a further alternative construction of a cooling mechanism  190 ′. The illustrated cooling mechanism  190 ′ is similar to the cooling mechanisms  190 ,  290  discussed above with respect to  FIGS.  8 - 10    and/or to the cooling mechanisms  82 ,  86 ,  90  discussed above with reference to  FIGS.  1 - 7   . Common elements have the same reference numbers “′” Reference is hereby made to the description of the cooling mechanisms  82 ,  86 ,  90 ,  190 ,  290  above for details of the structures and operation, as well as alternatives to the structures and operation, of the cooling mechanism  190 ′ not specifically discussed herein. 
     The illustrated cooling mechanism  190 ′ includes a conduit  194 ′, a fluid discharge  198 ′ (shown in  FIGS.  10 - 11   ), a pressurized fluid source (not shown but similar to the pressurized fluid source  202  shown  FIG.  7   ), a convex guide member  206 ′, and a dewatering member  210 ′. 
     Similar to the conduits  94 ,  94 A,  194 ,  294  of the cooling mechanisms  86 ,  90 ,  190 ,  290  discussed above, the illustrated conduit  194 ′ has a generally rectangular cross-section. In the illustrated construction, the width of the conduit  194 ′ is substantially constant from an inlet portion  214 ′ of the conduit  194 ′ to an outlet portion  218 ′. 
     The conduit  194 ′ includes a lower wall  222 ′, side walls  226 ′,  230 ′ and an upper wall  234 ′. In a manner similar to the conduit  194 , the lower wall  222 ′ and the side walls  226 ′,  230 ′ may integrally be formed as a three-sided member, and the upper wall  234 ′ may be provided by a cover which is removably coupled to the side walls  226 ′,  230 ′. In such a construction, the upper wall  234 ′ may include lips (not shown) extending over portions of the side walls  226 ′,  230 ′ and may be partially captured under the convex guide member  206 ′ to help retain the upper wall  234 ′ in place. In other constructions, the upper wall  234 ′ may be coupled to the side walls  226 ′,  230 ′ with clamps, fasteners, etc. In yet other constructions, the walls  222 ′,  226 ′,  230 ′ and  234 ′ may be formed integrally. 
     The conduit  194 ′ defines a central axis  254 ′ extending from the inlet portion  214 ′ to the outlet portion  218 ′. The axis  254 ′, and thereby the conduit  190 ′, may be offset from and substantially parallel to, oblique to or aligned with and overlying the central longitudinal plane  150  extending through the tank  14  of the food processing system  10  or other system in which the cooling mechanism  190 ′ is used. 
     In the illustrated construction, the conduit  194 ′ includes an inlet conduit section  350  providing the inlet portion  214 ′ and a main conduit section  354  connected to the inlet conduit section  350  and providing the outlet portion  218 ′. As shown in  FIGS.  10 - 11   , a first end  358  of the inlet conduit section  350  is in communication with a compartment (e.g., compartment  34 ,  38 ,  42 ) and below the fluid level in the compartment. A second end  362  of the inlet conduit section  350  fits within or is inserted into a first end  366  of the main conduit section  354 . As discussed below in more detail, the inlet conduit section  350  and the main conduit portion  354  cooperate to define the fluid discharge  198 ′. In the illustrated construction, the inlet conduit section  350  is generally V-shaped, and the main conduit section  354  is generally inclined toward the outlet portion  218 ′. 
     In the illustrated construction, the cooling mechanism  190 ′ generally includes a dual opposing slot discharge arrangement, and the fluid discharge  198 ′ includes a pair of opposing slots  258 ′ positioned proximate the inlet portion  214 ′ of the conduit  194 ′. The illustrated slots  258 ′ are vertically spaced apart, generally on the top and bottom of the conduit  194 ′ (proximate the lower wall  222 ′ and the upper wall  234 ′). In other constructions (not shown), in addition to or instead of the top and bottom slots  258 ′, laterally spaced apart slots may be provided on the opposite sides of the conduit  194 ′ (proximate each side wall  226 ′,  230 ′). Each slot  258 ′ is defined between an outer surface of the second end  362  of the inlet conduit section  350  and an inner surface of a first end  366  of the main conduit section  354 . 
     Similar to the nozzles  158  and to the slot  258  discussed above, each slot  258 ′ helps focus, and thereby pressurize, fluid from the fluid source, ensuring the fluid has sufficient flow strength to push food product upwardly through the conduit  194 ′ to the outlet portion  218 ′. The slots  258 ′ provide a continuous discharge of fluid along the entire width of and at the top and bottom of the conduit  194 ′. In the illustrated embodiment, each slot  258 ′ has a height of approximately ⅛″ to help focus and pressurize the fluid. In other constructions, the height of each slot  258 ′ may be relatively larger or smaller (e.g., from about 3/16″ to about 1/16″) to allow more or less fluid to simultaneously flow out of the slot  258 ′. In still other constructions, the size of the slot  258 ′ may be even larger or smaller depending upon the desired capacity of the transfer mechanism  190 ′. 
     Each slot  258 ′ is formed between the outer surface of the inlet conduit section  350  and the adjacent inner surface of the main conduit section  354 . A portion of the associated wall (e.g., the lower wall  222 ′ and the upper wall  234 ′) of the main conduit section  354  may be bent to form, in cooperation with the outer surface of the inlet conduit section  350  and with side walls  368 , a generally teardrop-shaped chamber or opening  262 ′. 
     An outlet pipe  270 ′ of the pressurized fluid source (e.g., a pump (not shown)) is in fluid communication with each opening  262 ′. The outlet pipe  270 ′ includes a main pipe  370  which branches off into a pipe section  374 ,  378  connected to each opening  262 ′. In the illustrated construction, the pipe sections  374 ,  378  extend through the associated wall  222 ′,  234 ′ of the conduit  194 ′ and into the associated opening  262 ′. The outlet pipe  270 ′ directs fluid from the pump, through the main pipe  370  and through the pipe sections  374 ,  378 , into each opening  262 ′, and out of each slot  258 ′. In other constructions (not shown), a separate pipe may be in fluid communication between the pump and each opening  262 ′. 
     Similar to the cooling mechanisms  82 ,  86 ,  90 ,  190  discussed above, the fluid discharge  198 ′ and the pump generate a vacuum force at the inlet portion  214 ′ of the conduit  194 ′. The vacuum force helps draw food product into the inlet portion  214 ′ such that the pressurized fluid exiting the slots  258 ′ can move the food product toward the outlet portion  218 ′. 
     In the illustrated construction, the dual opposing slot arrangement of the cooling mechanism  190 ′ effectively doubles the width of the plenum when compared to the cooling mechanism  190 . To maintain the same flow rate, the width of the conduit  194 ′ is reduced relative to the width of the conduit  194  (e.g., by about one half), and the depth is increased (e.g., approximately doubled). The dual opposing slot arrangement mirrors the fluid flow effect with each slot  254 ′ (e.g., at the top and bottom of the conduit  194 ′) which may keep food product toward the middle of the conduit  194 ′ (away from the wall associated with each slot  258 ′). This arrangement also may allow a larger opening for the inlet portion  214 ′ to accommodate larger-sized food products (e.g., larger than about 1″ in diameter). 
     In the cooling mechanism  190 ′, the slots  258 ′ may be positioned relatively farther away from the inlet portion  214 ′ (when compared to the cooling mechanism  190 ) to allow the food product to accelerate before the transition to full flow rate near the slots  258 ′ so that this transition is not as abrupt. The added distance (approximately  15 ″) generally enables the food product to accelerate before hitting the high velocity transition at the location of the slot  258 ′. 
     With the slotted arrangement, the velocity of the fluid ejected from each slot  258 ′ is greater generally toward the center of the slot  258 ′ (between the inner surface of a first end  366  of the main conduit section  354  and the outer surface of the second end  362  of the inlet conduit section  350 ) and decreases toward the middle of the conduit  194 ′ (and toward the associated wall (e.g., wall  222 ′ or  234 ′)). The food product tends to stay toward the middle of the conduit  194 ′ in an area of lower flow rate fluid. This may contribute to the slotted arrangement being gentler on food products when compared to a nozzle arrangement. 
     The main conduit section  354  is connected to the convex guide member  206 ′ and to the dewatering member  210 ′. In the illustrated construction, the dewatering member  210 ′ may have generally the same size and shape as the dewatering member  210  in the cooling mechanism  190 . However, because the conduit  194 ′ has a relatively narrower width and increased depth compared to the conduit  194 , the convex guide member  206 ′ generally flares to the width of and tapers to the depth of the dewatering member  210 ′. 
       FIG.  14    and  FIG.  15    illustrate alternative constructions of a food processing system such as a cooker-cooler. The illustrated coolers  10 D and  10 E are similar to the cooler  10  discussed above with respect to  FIGS.  1 - 5   . Common elements have the same reference number “D” and “E”, respectively. As discussed below in more detail,  FIGS.  14  and  15    also illustrate an alternative construction of a cooling mechanism  190 ″. The illustrated cooling mechanism  190 ″ is similar to the cooling mechanisms  190 ,  290 ,  190 ′ discussed above with respect to  FIGS.  8 - 13    and/or to the cooling mechanisms  82 ,  86 ,  90  discussed above with reference to  FIGS.  1 - 7   . Common elements of the cooling mechanism  194 ″ have the same reference numbers “″”. Reference is hereby made to the description of the cooler  10  and of the cooling mechanisms  86 ,  90 ,  190 ,  190 ′ above for details of the structures and operation, as well as alternatives to the structures and operation, of the coolers  10 D and  10 E and of the cooling mechanism  190 ″ not specifically discussed herein. 
     In some cases, a relatively large temperature difference (from 200° F. to 40° F.) or a relatively low final product temperature (e.g., about 40° F.) is not required. In such cases, the fluid temperature in the tank  14  may be maintained at the same temperature (e.g., at approximately 38-42° F.), which may allow simplification of the cooler  10 . For example, instead of three separate compartments  34 ,  38 ,  42 , the simplified cooler  10 D,  10 E may include and have one large tank  14 D,  14 E with smaller product containment sections  58 D,  62 D,  66 D and  58 E,  62 E,  66 E, respectively. 
     As another example, instead of a different pump  102 A,  102 B,  102  for each cooling mechanism  82 ,  86 ,  90 , the simplified cooler  10 D,  10 E may include fewer pumps (e.g., a single pump (not shown but similar to pump  102 ) to power more than one cooling mechanism (e.g., all of the cooling mechanisms  82 D,  86 D,  90 D and  82 E,  86 E,  90 E, respectively). 
     In order to provide a more compact system, a more vertical cooling mechanism  190 ″ with a round cross-section may be used.  FIGS.  17 - 19    illustrate such a cooling mechanism  190 ″ in more detail. In the illustrated construction, the cooling mechanism  190 ″ includes a generally round conduit  194 ″ with an annular discharge arrangement. Reference is again made to the cooling mechanisms shown and described in U.S. patent application Ser. No. 12/174,297, filed Jul. 16, 2008, and in U.S. patent application Ser. No. 12/501,649, filed Jul. 13, 2009 (Attorney Docket No. 062108-9093-01), the entire contents of both of which were incorporated by reference above. 
     The illustrated cooling mechanism  190 ″ includes a conduit  194 ″, a fluid discharge  198 ″ (shown in  FIGS.  13 - 14   ), a pressurized fluid source (not shown but similar to the pressurized fluid source  202  shown  FIG.  7   ), a convex guide member  206 ″, and a dewatering member  210 ″. 
     As mentioned above, the illustrated conduit  194 ″ has a generally round cross-section. In the illustrated construction, the diameter of the conduit  194 ″ is substantially constant from an inlet portion  214 ″ of the conduit  194 ″ to an outlet portion  218 ″. The conduit  194 ″ defines a central axis  254 ″ extending from the inlet portion  214 ″ to the outlet portion  218 ″. The axis  254 ″, and thereby the conduit  194 ″, may be offset from and substantially parallel to, oblique to or aligned with and overlying the central longitudinal plane  150  extending through the tank  14  of the food processing system  10  or other system in which the cooling mechanism  190 ″ is used. 
     In the illustrated construction, the conduit  194 ″ includes an inlet conduit section  350 ″ providing the inlet portion  214 ″ and a main conduit section  354 ″ connected to the inlet conduit section  350 ″ and providing the outlet portion  218 ″. As shown in  FIGS.  18 - 19   , a first end  358 ″ of the inlet conduit section  350 ″ is in communication with a compartment (e.g., compartment  34 ,  38 ,  42 ) and below the fluid level in the compartment. A second end  362 ″ of the inlet conduit section  350 ″ fits within or is inserted into a first end  366 ″ of the main conduit section  354 ″. As discussed below in more detail, the inlet conduit section  350 ″ and the main conduit portion  354 ″ cooperate to define the fluid discharge  198 ″. In the illustrated construction, the inlet conduit section  350 ″ is generally U-shaped, and the main conduit section  354 ″ includes a substantially vertical portion. 
     In the illustrated construction, the fluid discharge  198 ″ includes an annular slot  258 ″ positioned proximate the inlet portion  214 ″ of the conduit  194 ″. The illustrated slot  258 ″ extends substantially about the perimeter of the second end  362 ″ of inlet conduit section  350 ″. The slot  258 ″ is defined between an outer surface of the second end  362 ″ of the inlet conduit section  350 ″ and an inner surface of a first end  366 ″ of the main conduit section  354 ″. In other constructions (not shown), the fluid discharge  198 ″ may include one or more slots which extend only about a portion of the circumference. 
     Similar to the nozzles  158  and to the slot  258 ,  258 ′, discussed above, the slot  258 ″ helps focus, and thereby pressurize, fluid from the fluid source, ensuring the fluid has sufficient flow strength to push food product upwardly through the conduit  194 ″ to the outlet portion  218 ″. The slot  258 ″ provides a continuous discharge of fluid about the circumference of interior of the conduit  194 ″. In the illustrated embodiment, the slot  258 ″ has a height of approximately ⅛″ to help focus and pressurize the fluid. In other constructions, the height of the slot  258 ″ may be relatively larger or smaller (e.g., from about 3/16″ to about 1/16″) to allow more or less fluid to simultaneously flow out of the slot  258 ″. In still other constructions, the size of the slot  258 ″ may be even larger or smaller depending upon the desired capacity of the transfer mechanism  190 ″. 
     As mentioned above, the slot  258 ″ is formed between the outer surface of the inlet conduit section  350 ″ and the adjacent inner surface of the main conduit section  354 ″. The main conduit section  354 ″ includes a conical portion  390  surrounding a portion of the outer surface of the inlet conduit section  350 ″ upstream of the slot  258 ″ to form, with an end plate  392 , a chamber  394  surrounding the portion of the inlet conduit section  350 ″. An outlet pipe  270 ″ of the pressurized fluid source (e.g., a pump (not shown)) is in fluid communication with the chamber  394 . The outlet pipe  270 ″ directs fluid from the pump, into the chamber  394  and out of the slot  258 ″. 
     The conical portion  390  has a first diameter section  398  with a diameter larger than the outer diameter of the inlet conduit section  350 ″ and tapers to a second diameter section  402  having a diameter about equal to the inner diameter of the inlet conduit section  350 ″. The inlet conduit section  350 ″ is inserted to position between the first diameter section  398  and the second diameter section  402  to define the slot  258 ″ with the desired height. With this arrangement, the conduit  194 ″ generally has the same interior diameter throughout the inlet conduit section  350  and the main conduit section  354 ″. 
     Similar to the cooling mechanisms  86 ,  90 ,  190 ,  290 ,  190 ′ discussed above, the fluid discharge  198 ″ and the pump generate a vacuum force at the inlet portion  214 ″ of the conduit  194 ″. The vacuum force helps draw food product into the inlet portion  214 ″ such that the pressurized fluid exiting the slot  258 ″ can move the food product toward the outlet portion  218 ″. 
     The annular slot arrangement provides the fluid flow effect around the circumference of the interior of the conduit  194 ″ which tends to keep food product toward the middle of the conduit  194 ″ (and away from the wall of the conduit  194 ″). This arrangement also may allow a larger opening for the inlet portion  214 ″ to accommodate larger-sized food products (e.g., larger than about 1″ in diameter). 
     In the cooling mechanism  190 ″, the slot  258 ″ may be positioned relatively farther away from the inlet portion  214 ″ (when compared to the cooling mechanisms  190 ,  190 ′) to allow the food product to accelerate before the transition to full flow rate near the slot  258 ″ so that this transition is not as abrupt. The added distance (approximately 25″) generally enables the food product to accelerate before hitting the high velocity transition at the location of the slot  258 ″. 
     Also, with the annular slot arrangement, the velocity of the fluid ejected from the slot  258 ″ is greater generally toward the center of the slot  258 ″ (between the inner surface of a first end  366 ″ of the main conduit section  354 ″ and the outer surface of the second end  362 ″ of the inlet conduit section  350 ″) and decreases toward the middle of the conduit  194 ″ (and toward the wall of the conduit  194 ″). The food product tends to stay toward the middle of the conduit  194 ″ in an area of lower flow rate fluid. Again, this may contribute to the slot arrangement being gentler on food products when compared to a nozzle arrangement. 
     The round shape of the conduit  194 ″ may provide increased flexibility with respect to, for example, sanitation, orientation, etc. As mentioned above, the round shape of the conduit  194 ″ provides a flow effect that is annular about the circumference of the interior of the conduit  194 ″. The round conduit  194 ″ may be gentler on food products but also may be more efficient, have greater capacity, provide higher lift, provide easier piping opportunities, etc. 
     With the round conduit  194 ″, the cooling mechanism  190 ″ may enable the food product to be lifted vertically through a significant portion of the conduit  194 ″. The vertical portion of the conduit  194 ″ generally decreases the overall length of the cooling mechanism  190 ″ and the space requirement in the associated processing system. 
     The round main conduit section  354 ″ is connected to the convex guide member  206 ″ and to the generally rectangular dewatering member  210 ″. In the illustrated construction, the dewatering member  210 ″ may have generally the same size and shape as the dewatering member  210 ,  210 ′ in the cooling mechanisms  190 ,  190 ′. However, because the conduit  194 ″ has a round cross-section with a diameter that is smaller than the width and greater than the depth of the generally rectangular conduit  194 , the convex guide member  206 ″ (and/or the downstream end of the main conduit section  354 ″) transitions from the round cross-section of the conduit  194 ″ to the rectangular cross-section of the dewatering member  210 ″. The convex guide member  206 ″ also generally flares to the width of and tapers to the depth of the dewatering member  210 ″. 
     The food processing systems shown in  FIGS.  14  and  15    are similar, and the system shown in  FIG.  14    will be described in more detail. As mentioned above, common elements of the system shown in  FIG.  15    have the same reference number “E”. 
     As shown in  FIG.  14   , the food processing system includes a cooker mechanism  406  positioned within a cooking tank  410  to cook food product and a cooler  10 D positioned within cooling tank  14 D to cool the food product after cooking. An insulating tank  414  may be provided between the cooking tank  410  and the cooling tank  14 D to help separate and insulate the cooking tank  410  from the cooling tank  14 D. The insulating tank  414  may be filled with, for example, ambient air. In some constructions, the insulating tank  414  may be omitted and an insulated divider may be positioned between the cooking tank  410  and the cooling tank  14 D. In the illustrated construction, the cooking tank  414  and the cooling tank  14  are a part of a single tank. 
     An elongated cover (not shown) may be provided to mate with and cover and substantially enclose the tank or a portion of the tank (e.g., the cooking tank  410 ). The cover would generally be attached to the tank in such a manner as to allow the cover to move relative to the tank and permit access to one or more of the sections of the tank (e.g., the cooking tank  410 , the cooling tank  14 D). 
     The cooker mechanism  406  uses a hot heat transfer medium, or cooking fluid, to cook the food product, while the cooler  10 D uses a cold heat transfer medium, or cooling fluid, to cool the food product. The hot heat transfer medium comprises any number of liquids, non-liquids, or a combination liquid/non-liquid medium, including, but not limited to, water, steam, heated gas or vapor, water and steam, water and water vapor, or the like. Similarly, the cool heat transfer medium may include a cool liquid medium, such as water, or a cool gas medium. 
     In the illustrated construction, the cooker mechanism  406  includes a rotary screw blancher. An example of a suitable rotary screw blancher is described and illustrated in U.S. patent application Ser. No. 11/216,478, filed Aug. 31, 2005, now Publication No. 2007/0044666, the entire contents of which is hereby incorporated by reference. In other constructions, the food processing system may include a rotary drum blancher or another suitable cooker mechanism to cook the food product. In further constructions, the food processing system may include multiple cooker mechanisms and/or coolers located in a series of compartments to incrementally cook or cool the food product, respectively. 
     A transfer mechanism  418  is provided to transfer hot, cooked food product from the outlet of the cooker mechanism  406  to the cooler  10 D. In the illustrated construction, the transfer mechanism  418  has the same structure as the cooling mechanism  190 ″, and reference is made to the above description of the cooling mechanism  190 ″. In other constructions, the transfer mechanism  384  may have structure similar to the cooling mechanisms  82 ,  86 ,  90 ,  190 ,  290 ,  190 ′, also discussed above. 
     The transfer mechanism  418  may only operate to transfer the hot, cooked food product to the cooler  10 D,  10 E. The transfer mechanism  418  may also operate to begin cooling the food product as it is transferred to the cooler  10 D. 
     The cooler  10 D may include and have one large cooling tank  14 D with smaller product containment sections  58 D,  62 D,  66 D each having a side wall  420  and a bottom portion  424 . The bottom portion  424  of each product containment sections  58 D,  62 D,  66 D includes a screen  428  to allow fluid in the cooling tank  14 D to flow into the product containment sections  58 D,  62 D,  66 D. Accordingly, the temperature of the fluid in each cooling mechanism  190 ″ is generally the same, and the fluid can be supplied by a single pump  102 D. Also, segregation of heated fluid between the product containment sections  58 D,  62 D,  66 D is not required, and carry-over of heated fluid between the product containment sections  58 D,  62 D,  66 D is less of an issue. 
     As described above, the more vertical round cooling mechanisms  190 ″ may provide compactness of the system. Such cooling mechanisms  190 ″ may also allow more flexible arrangements of the product containment sections  58 D,  62 D,  66 D within the cooling tank  14 D. In the construction shown in  FIG.  14   , the product containment sections  58 D,  62 D,  66 D are arranged as three generally round sections spread out in the larger supply tank  14 D. The round product containment sections  58 D,  62 D,  66 D have conical bottom portions  424  which may improve product containment, product/fluid flow, cleaning (no corners), etc. As shown in  FIG.  15   , the cooler  10 E also includes three product containment sections  58 E,  62 E,  66 E which are generally in line along the centerline of the tank  14 E. While the illustrated cooler  10 D includes three product containment sections  58 D,  62 D,  66 D, in other constructions, the cooler  10 D may have fewer or more sections. 
     The screen  428  near the bottom portion  424  allows fluid from the larger tank  14 D to flow into each product containment section  56 D,  60 D,  66 D. The cooling mechanisms  190 ″ draw fluid from the tank  14 D into the product containment sections  56 D,  60 D,  66 D so that the cooling mechanisms  190 ″ can draw fluid with the food product into the conduit  194 ″ and discharge the product. 
     In both coolers  10 D,  10 E, the dewatering members  110 D,  110 E allow the fluid to fall back into the one larger tank  14 D,  14 E. As mentioned above, this may, for example, reduce the number of pumps required. However, this may limit the temperature difference which can be achieved or greatly increase the volume of recirculated cooling water. 
     In operation, uncooked food product is inserted into the food processing system through the inlet of the cooking tank  410 . Referring to  FIG.  14   , the rotary screw blancher is operated to move the uncooked food product through the hot heat transfer medium in the cooking tank  410 . As the food product moves through the heat transfer medium, the food product becomes cooked. The food product travels through the cooking tank  410  until reaching the discharge of the rotary screw blancher. At the discharge, the vacuum force generated in the transfer mechanism  418  pulls the cooked food product into the conduit  194 ″ of the transfer mechanism  418 . 
     Hot food product is transferred from the transfer mechanism  418  into the cooler  10 D and is received in the product containment section  58 D. The relatively colder heat transfer medium within the product containment section  58 D (and within the tank  14 D) begins to rapidly cool the food product. The first cooling mechanism  82 D cools and transfers the food product to the second product containment area  62 D. As mentioned above, the heated fluid falls back into the tank  14 D. The cooling process is repeated in the second and third cooling mechanisms  86 D,  90 D until the cooled food product is discharged from the cooler  10  (e.g., via a discharge chute  432 ). The cooked and cooled food product may be directed to a packaging system or another food processing system. 
     Although the invention has been described in detail with reference to certain embodiments, variations and modifications exist within the scope and spirit of one or more independent aspects of the invention as described. Various features and advantages of the invention are set forth in the following claims.