and distribute supplies of atomizing mist 38 into the pre condensing zone 20 to facilitate condensation of any steam that migrates into the pre condensing zone 20 from the adjacent subsequent pre heating zone 22 a set of baffles 46 advantageously block the supply of mist 38 from contacting the food product as it travels through the zone 20 on conveyor 14 as shown the baffles 46 extend perpendicular to the conveyor 14 and preferably extend upwardly past the lower end of the nozzles 36 advantageously the orientation of the nozzles 36 and baffles 46 cause steam to draw away from the tunnel 12 and the food product on the conveyor 14 as shown by arrows 48 the steam is condensed into the lower portion 40 of the pre condensing zone 20 and drains under removable wall 43 and migrates via gravity down to cabinet drain 44 the pre condensing zone 20 thus advantageously condenses any migrant steam from the subsequent processing zones and prevents such steam from exiting the cabinet 10 via the baffle 30 a and entering the surrounding area the unique combination also advantageously eliminates the need for a dedicated drying fan at the upstream loading end of the cabinet 10 fig1 and 3 show structures of the pre heating zone 22 the food product enters the pre heating zone 22 by traveling along the conveyor 14 and passing through internal baffle 30 b the pre heating zone 22 is equipped to heat the product a sufficient amount to remove moisture from the surfaces of the food product to sufficiently thaw the outer layer of the food product if the product is provided initially in a frozen state and to kill some.