A food processing vat (5) is provided with a zoned heat transfer system (50) that provides zoned temperature control to the vat (7). The zoned heat transfer system (50) selectively transmits heat to or removes heat from different portions of a bottom wall (11) and/or side wall(s) (14,15) of the vat (7). A heat transfer fluid (100) may be directed through the zoned heat transfer system (50) along a flow path that is selected based on a target size and/or a target temperature of a batch of food product (9) being processed in the vat.
