The invention relates to an infusion system (1) for a food product (P), in particular a dairy product such as milk, cream, or yogurt, and to the use of an infusion system of said type, and to a method for directly heating a liquid food product in an infusion system by means of a steam heating medium. The aim of the invention is to achieve central guiding and bundling of the stream of food product generated in the infusion chamber in an infusion system of the generic type, to reduce the risk of deposits and scalding of food product on the walls of the infusion tank and the tendency to precipitate solid components of the food product to be heated, such as fibers or pieces, and to ensure easy adaptability to different food products and desired operating conditions, such as flow rate, heating duration, maximum healing temperature, and the like. The aim is achieved according to the invention in that the steam inlet is designed in the form of two steam inlets (3.7.1, 3.7.2) separated from each other spatially and fluidically, that the first steam inlet (3.7.1) is connected for passing fluid to a second channel (3.3d), and the second channel (3.3d) opens into the infusion chamber (2a, 2b, 2c) in center of the upper area (2b), that the product inlet (3.6, 3.6a, 3.6b) is connected for passing fluid to a first channel (3.9) encompassing the second channel (3.3d) in a ring shape and also opens into the infusion chamber (2a, 2b, 2c) in the upper area (2b) and from above, and that the second steam inlet (3.7.2, 3.7.2a, 3.7.2b) is connected for passing fluid to a plurality of inlet openings (2n.1, 2n.2) disposed in a ring shape and radially encompassing the first channel (3.9) on the exterior and also opening into the infusion chamber (2a, 2b, 2c) in the upper area (2b) and from above.Винахід належить до інфузійного пристрою (1) для рідкого термооброблюваного продукту (Р) харчування, зокрема продукту молочного виробництва, такого як молоко, сметана або йогурт, способу прямої терм
