Abstract: A food warmer having closed loop heating control has a temperature sensor in a warming zone of the food warmer. The temperature sensor has a rate of heat absorption and a rate of heat loss substantially the same as a food product contained in the warming zone. First and second heat sources provide heat to the warming zone. The heat required to maintain the warming zone at a desired temperature requires heat from both the first and second heat sources. The first heat source is operated continuously while the second heat source is activated and deactivated in closed loop fashion based on input from the temperature sensor to maintain a desired set point temperature of the warming zone.

Abstract: A fryer system has a vat having four sides and a bottom. A plurality of heat exchange tubes extending across the vat. A spray unit having at least one nozzle disposed above the plurality of heat exchange tubes is operably connected to a fluid supply. The spray unit is oriented to direct a flow of fluid onto the sides and bottom of the vat and onto the heat exchange tubes.

Abstract: A fryer system has a tub and a filter screen assembly located in the tub to filter cooking fluid. A filter pan or crumb catcher having a perforated surface is positioned above the tub to receive cooking fluid from a cooking vat of the fryer system. A pan is positioned between the filter pan or crumb catcher and the tub to receive cooking fluid and direct it to the tub, with the pan extending beyond outer edges of the filter screen assembly to substantially prevent the flow of cooking fluid from the filter pan or crumb catcher directly onto the filter screen assembly.

Abstract: A fryer system has a vat containing at least one heat exchange tube, and a gas supply port. A venturi is connected at a first end to the gas supply port. A nozzle of a burner is located proximate a first end of a heat exchange tube. At least three elbows operably connect the venturi to the nozzle. A first elbow is connected to the venturi and a length of conduit, a last elbow is connected to the nozzle and a length of conduit, and each other elbow is connected to adjacent elbows by lengths of conduit.

Abstract: A fryer system has a vat having a front wall, back wall, two side walls, and a bottom. The bottom is sloped downwardly from the back wall toward the front wall. A trough extends along the front wall and a drain is located in the trough. In certain preferred embodiments, a spray nozzle is oriented to direct a flow of fluid across the bottom of the vat from the back wall toward the trough.