Abstract: In accordance with the present invention a cooking appliance 10 is disclosed comprising heating element 14 in thermal communication with a cooking medium 12 for cooking food, temperature sensing element 18 for detecting a cooking medium temperature and control 20 connected to the temperature sensing element 18 for receiving the cooking medium temperature, wherein the control 20 is operable to generate a working temperature which may differ from the cooking medium temperature in order to account for a thermal transit time between the heating element 14 and the temperature sensing element 18, and further operable for regulating the heating element 14 in accordance with the working temperature. Other devices, systems and methods are disclosed.

Abstract: A pasta cooking system including an automatic control which permits a cooking vat containing water to be automatically filled to a predetermined level in response to turning the system on, maintained at a constant level by the addition of water during repeated cooking cycles, remove the starchy froths resulting from a cooking cycle in response to a manual input by adding additional water to cause water to rise above the automatically maintained level and overflow a skimming weir, drained by manually opening a valve and automatically rinsed by leaving the control system on during the drain time as water is continually added by the automatic fill system to clean the pot. The water is introduced by the automatic system in such a manner to cause surface agitation during the skim procedure, and to rinse the walls of the vat during the drain cycle. A water level sensing uses a single stainless steel probe and a low voltage a.c. current between the probe and a stainless steel vat to prevent cathartic corrosion.

Abstract: A deep fat frying system has heating elements controlled by triacs operated in the zero switching mode by a programmed digital processor. The triacs are switched, and thus power is delivered to the heating elements, at a rate substantially faster than the thermal cycle of the heating elements to create a constant or uniform temperature on the surface of the heating elements, which avoids temperature fluctuations, particularly excessive peak temperatures, in the heating elements that scorch fat in contact with the elements and that cause temperatures of the fat to overshoot a desired cooking set point temperature.

Abstract: An Improved Deep Fat Frying System is disclosed which utilities heating elements controlled by triacs operated in the zero voltage switching mode by a programmed digital processor which can be used in a deep fat fryer and operated in a manner to minimize the maximum surface temperatures of the heating element surfaces during all phases of operation. The triacs together with the programmed digital processor allows the fryer to be controlled in all modes of operation to advantageously reduce peak power demand at various times during the daily operating cycle, to minimize maximum temperature required for efficient heat transference to the oil, and to reduce temperature overshoot. A method of operation has also been disclosed by which the maximum power consumption of a battery of two or more of the units can be minimized by maintaining a low power heat up during melt cycle or initial warm up all the way to a set point temperature.