Infusion system for a liquid food product to be heated, including an infusion chamber limited by an infusion tank with a downward tapering bottom, said infusion chamber having a product inlet and a product outlet, said infusion system having a steam inlet, wherein the steam inlet is designed in the form of two steam inlets separated from each other spatially and fluidically； the first steam inlet is connected for passing fluid to a second channel, the product inlet is connected for passing fluid to a first channel which encompasses the second channel in a ring shape and also opens into an infusion chamber, and the second steam inlet is connected for passing fluid to a plurality of inlet openings disposed in a ring shape and radially encompassing the first channel on the exterior and also opening into the infusion chamber in the upper area and from above.
