In the belt cooker which is enclosed by a feeding and discharge device, the product can be treated with steam under overpressure. The product to be treated is fed in the inlet on a horizontal conveying belt and passes through the cooker on this belt until it reaches the discharge device. This results in the great advantage that products which otherwise tend to form lumps during a hydrothermal process due to exposed starch, do not stick together and form lumps, here.
Classical applications of the horizontal belt cooker include the production of bulgur and instant rice, but also the use for germ reduction.