An apparatus for heating food, comprising: - a supporting structure; - a treatment zone which is designed to receive at least one food product to be heated; - a radio frequency dielectric heating system; - a temperature moderating system for moderating the temperature of at least one surface (91, 92) of the food product during heating; wherein the radio frequency dielectric heating system comprises at least two electrodes (31, 32) positioned at the treatment zone and a device for applying a variable electric potential difference between the electrodes (31, 32) with a frequency of between 1 MHz and 300 MHz, the radio frequency dielectric heating system being intended, during use, to supply energy to the food product to heat said food product that is received in the treatment zone; wherein the temperature moderating system comprises at least one fluid container (41, 42), characterized in that the fluid is or mostly comprises a liquid selected from a group comprising: water, deionized water or distilled water, an alcohol, ethylene glycol, polyethylene glycol, a mixture of water and alcohol; a mixture of water and ethylene glycol; a mixture of water and polyethylene glycol; a mixture of alcohol and deionized water or distilled water, a mixture of ethylene glycol and deionized water or distilled water, a mixture of polyethylene glycol and deionized water or distilled water, that the fluid container (41, 42) is intended to be interposed between one of said at least two electrodes (31, 32) and a surface (91, 92) of the food product received in the treatment zone, said at least one fluid container (41, 42) comprising an flexible envelope or flexible wall that houses an inner space and is provided with an infeed and an outfeed for the fluid; wherein, during use, the at least one fluid container (41, 42) receives thermal energy from the surface (91, 92) of the food product, the fluid circulating in the inner space of the at least one fluid container (41, 42) between the infeed and the outfeed for removing at least part of the thermal energy received. - a supporting structure; - a treatment zone which is designed to receive at least one food product to be heated; - a radio frequency dielectric heating system; - a temperature moderating system for moderating the temperature of at least one surface (91, 92) of the food product during heating; wherein the radio frequency dielectric heating system comprises at least two electrodes (31, 32) positioned at the treatment zone and a device for applying a variable electric potential difference between the electrodes (31, 32) with a frequency of between 1 MHz and 300 MHz, the radio frequency dielectric heating system being intended, during use, to supply energy to the food product to heat said food product that is received in the treatment zone; wherein the temperature moderating system comprises at least one fluid container (41, 42), characterized in that the fluid is or mostly comprises a liquid selected from a group comprising: water, deionized water or distilled water, an alcohol, ethylene glycol, polyethylene glycol, a mixture of water and alcohol; a mixture of water and ethylene glycol; a mixture of water and polyethylene glycol; a mixture of alcohol and deionized water or distilled water, a mixture of ethylene glycol and deionized water or distilled water, a mixture of polyethylene glycol and deionized water or distilled water, that the fluid container (41, 42) is intended to be interposed between one of said at least two electrodes (31, 32) and a surface (91, 92) of the food product received in the treatment zone, said at least one fluid container (41, 42) comprising an flexible envelope or flexible wall that houses an inner space and is provided with an infeed and an outfeed for the fluid; wherein, during use, the at least one fluid container (41, 42) receives thermal energy from the surface (91, 92) of the food product, the fluid circulating in the inner space of the at least one fluid container (41, 42) between the infeed and the outfeed for removing at least part of the thermal energy received. water, deionized water or distilled water, an alcohol, ethylene glycol, polyethylene glycol, a mixture of water and alcohol; a mixture of water and ethylene glycol; a mixture of water and polyethylene glycol; a mixture of alcohol and deionized water or distilled water, a mixture of ethylene glycol and deionized water or distilled water, a mixture of polyethylene glycol and deionized water or distilled water, that the fluid container (41, 42) is intended to be interposed between one of said at least two electrodes (31, 32) and a surface (91, 92) of the food product received in the treatment zone, said at least one fluid container (41, 42) comprising an flexible envelope or flexible wall that houses an inner space and is provided with an infeed and an outfeed for the fluid; wherein, during use, the at least one fluid container (41, 42) receives thermal energy from the surface (91, 92) of the food product, the fluid circulating in the inner space of the at least one fluid container (41, 42) between the infeed and the outfeed for removing at least part of the thermal energy received.