The invention relates to a system and method for the immersion cooking/cooling of food in diffused forced convection. The inventive system comprises: a tank (1) for housing the food to be cooked/cooled, filling/emptying means for filling the vessel (1) with a cooking or cooling liquid and emptying same, and heating means for heating the liquid. The tank (1) comprises a lower region (1a) and an upper region (1b), and circulation means which are intended: (i) to collect liquid from the lower region (1a) by means of various outlets (3a) in a first lower side wall (7a) and to introduce said liquid into the upper region (1b) through various inlets (4b) in a first upper side wall (7b), and (ii) to collect liquid from the upper region (1b) by means of various outlets (3b) in a second upper side wall (8b) and to introduce said liquid into the lower region (1a) through various inlets (4a) in a second lower side wall (8a), thereby generating diffused forced convection in a turbulent flow.
