Abstract: An improved tray ration heating system includes a reservoir. A heat exchanger transfers heat to the reservoir. A firebox at one end of the reservoir has an opening to receive a burner flame tube. The firebox delivers heated gasses from the burner flame tube along the underside of the reservoir to an opposite end of the reservoir. A main channel along the reservoir includes baffles which produce a tortuous path and introduce turbulence to the hot gasses. First and second channels adjacent to the main channel redirect hot air exiting the main channel, and third and fourth channels direct hot gasses exiting the first and second channels towards the opposite end of the reservoir. An exhaust channel extends along a vertical wall of the reservoir to an exhaust opening. The exhaust channel has baffles for displacing hot gasses across the vertical wall. An insulated outer liner supports the reservoir and heat exchanger.

Abstract: A double walled waste grease collecting tank for use in collection system in which the collecting tank is partially submersed in a hot water bath to soften or melt grease at the container walls to facilitate emptying the solid or semi-solid collected grease. The double walled collecting tank has fill openings in its outer wall adjacent its bottom which are normally closed by removable plugs. The plugs are removed to enable hot water to enter the space between the double walls when the tank is submerged into the hot water bath, then replaced when the tank is emptied. Closable vent openings provided adjacent the top of the outer wall are opened to permit rapid filling and emptying the air space between the double walls, and closed when the tank is emptied.

Abstract: A deep fat fryer burner tube insert for improving heat transfer and efficiency. The insert is stamped and formed from thin stainless steel having a length and a width that substantially equals the length and long dimension the oval cross section of a burner tube, respectively. Pairs of triangular-shaped fins are cut and oppositely bent outwardly perpendicular to the plane of the sheet for disrupting the laminar flow of combustion products through the burner tube. The number of triangular-shaped fins and their shape is selected to accommodate the needs of combustion efficiency and exhaust pollutant minimization. Right triangle-shaped fins having angles of 45° and 60° have been found effictive for use with burner tubes of 14 inch and 18 inch lengths, respectively.

Abstract: A cooking utensil constructed with two or more layers. Differing rates of thermal expansion occur between the layers during cooking. Contact points convert the differing horizontal expansion into vertical movement, displacing the layers. The vertical displacement causes an insulating air gap to form at an engineered temperature. The air gap protects the food from burning at high temperature. The absence of the air gap at lower temperature increases efficiency of cooking and heating at non-burning temperatures.

Abstract: A grilling component employed to grill food items includes a grilling surface made of a material having a low constant of thermal expansion. In one example, the grilling surface is made of Invar™. Invar™ is a metal allow comprised of Iron and 36% Nickel, and may include other trace elements. Invar has a low constant of thermal expansion and therefore moves and expands very little when heated. The grilling surface further includes a non-stick coating, such as Teflon™. The grilling surface can also be a conveyor belt which travels over a heater.

Abstract: The primary object of the present invention is to provide an inexpensive fryer, and a further object is to improve thermal efficiency and make cleanup easier. A box-shaped oil vat 10 in which cooking oil is filled has a bottom wall portion 11 that is formed sloping downward toward the rear of the fryer. A burner 20 is provided at the bottom wall portion 11, with which a wide heating area can be secured. An exhaust duct 30 for conveying combustion gas from the burner 20 to the outside the fryer is provided around the oil vat 10 for securing the heated area. With this configuration, it is possible to inhibit the radiation of heat from the cooking oil while promoting the heat exchange between the combustion gas and the cooking oil. Moreover, the cooking oil can be adequately heated by simply providing a single burner 20, so manufacturing costs are not increased.

Abstract: Disclosed is a double walled pan that includes an inner shell, an outer shell having a radius greater than that of the inner shell wherein ends of the outer and inner shells are sealed so as to provide a space between the outer and inner shells, a heat medium injected in the space, and a heat transfer plate bonded between the outer and inner shells, wherein a flow path of the heat medium is formed at the heat transfer plate or outer shell. The heat transfer plate is a disc, a concentric recess is formed between a center and an edge of the disc so as to have a predetermined width, and at least two straight grooves extend from the concentric recess to the edge. And, the heat transfer plate is flat, the flow path of the heat medium is formed at the outer shell, an outer heat transfer plate is installed at a lower part of the outer shell, and the outer heat transfer plate has at least one groove having the same shape of the outer shell.

Abstract: A method and an apparatus for operating a gas-powered cooking device including an actuator for moving a closure disposed in the gas feed conduit of a burner to an open state and of igniting gas emitted from the burner by an ignition electrode to form a burner flame, the ignition electrode being connected to an ignition voltage for a predetermined first interval of time, a sensor thermo-conductively connected to the burner flame for generating a sensor voltage for maintaining the closure means in its open state if the sensor voltage attains a predetermined level and of initiating subsequent ignitions after a predetermined interval of time where the predetermined level is not attained within a predetermined further interval of time.

Abstract: A liquid heating apparatus includes: a liquid bath; a combustion chamber provided with a burner, and formed at one side on a lower portion of the liquid bath; and an exhaust pipe located horizontally in the liquid bath and extending from one side of the liquid bath toward the other side thereof. The apparatus heats the liquid bath by passing combustion gas generated in the combustion chamber into the exhaust pipe, with the exhaust pipe being formed into a cylinder shape having vertical side walls. A fin is integrally located on an inner surface of the side wall of the exhaust pipe along the longitudinal direction thereof. The fin has a predetermined heating surface chosen in accordance with a predetermined temperature gradient in a longitudinal direction of the exhaust pipe, and is located on only upper portion side on an inner surface of the exhaust pipe.

Abstract: A container for frying food. The container is shaped to snugly fit within a basket, utilized for frying or deep-frying in oil. The container is made of a heat resistant conductive material, which may withstand extreme temperatures to cook when frying. Additionally, the heat resistant conductive material increases heat intensity to cook more rapidly, with less energy. The container has a plurality of small holes at each sidewall, to allow oil to escape, but not the contents within. Benefits of the instant invention include multiple reuse of cooking oil and increased life span of the oil, lower energy consumption to cook, decreased cooking time, and increased “crispy” quality of food.

Abstract: A frying pan is constructed to include a pan body, the pan body having a flat circular frying wall upwardly protruded from a flat bottom thereof, a step extended around the periphery of the flat circular frying wall, and a plurality of L-shaped hooks equiangularly spaced around the frying wall, and an annular oil filter fitted onto the flat circular frying wall and supported on the step in flush with the flat circular frying wall for filtering excessive edible oil when frying food on the frying wall, the annular oil filter having a plurality of notched bottom mounting lugs respectively coupled to the hooks of the pan body.

Abstract: This invention concerns a cooking utensil having a base constituted by a composite structure including an insert plate in aluminum and an external plate in stainless steel with perforations allowing the insert plate in aluminum to be flush with it, characterized in that the central zone of the base is stamped to form a sunken disc zone without perforations, and in that the density of perforations has a maximum value in an intermediary annular band, the density of perforations being greater than 20%.

Abstract: The stainless steel cooking utensil (10; 10A) with a capsular base having a stainless steel cap (20) and also at least one additional metal cap (24; 24, 28). At least one of the caps (20, 24; 20, 24, 28) is of a metal of high magnetic permeability, the one additional cap (24) being drawn over the traditional cap (20), each of the other additional caps (28) being drawn at least over that adjacent additional cap (24) closer to the traditional cap (20). The additional caps (24, 28) can be permanently fixed to each other and to the traditional cap (20).

Abstract: This invention concerns a cooking utensil having a base constituted by a composite structure including an insert plate in aluminum and an external plate in stainless steel with perforations allowing the insert plate in aluminum to be flush with it, characterized in that the central zone of the base is stamped to form a sunken disc zone without perforations, and in that the density of perforations has a maximum value in an intermediary annular band, the density of perforations being greater than 20%.

Abstract: A liquid heating apparatus is provided in which fins are directly secured and fixed at the bottom portion of a liquid tank to ensure sufficient heat efficiency with production cost reduced by simplification of the construction thereof and with maintenance being easily carried out. In the liquid heating apparatus which raises the temperature of liquid in a liquid tank by heating the bottom of said liquid tank with a burner disposed downward of the bottom of said liquid tank, an inclination plane which is inclined at a predetermined degree of angle and is formed on the bottom of said liquid tank, and long fins are fixed on the rear side of said inclination plane along the inclination direction thereof. The fins are provided with thermal expansion absorbing capabilities along the lengthwise direction thereof. The fins can be formed with channel-like cross sections, and the bottom wall portions thereof are fixed close to the rear side of the inclination plane of the liquid tank.

Abstract: The wok is made from hardened glass or glass-ceramic material so that it has a cooking surface that is easier to clean than prior art metal woks. Furthermore when it is heated a better temperature distribution for cooking is produced and it can be universally heated, either by a radiantly heated body or an atmospheric gas burner. The method of making the wok starts with a glass blank or piece of borosilicate glass, which is heated until it softens and then is shaped or formed into the shape of the wok, optionally ceramicized and cooled.

Abstract: A method for fixing an additional bottom to the external surface of the bottom of a container, wherein the additional bottom and the container are mutually fixed by coining in a die with a male part and a female part which are connected to the footing and the moving slider of a press.

Abstract: Cooking vessel intended to be induction heated, comprising a heating part made of a ferromagnetic alloy having a Curie temperature of between 150° C. and 370° C. and a magnetostriction coefficient &lgr;s≦5×10−6 in absolute value. FeNiCuX ferromagnetic alloy for the manufacture of the cooking vessel, the chemical composition of which comprises from 50% to 85% of Ni, less than 50% of Cu, less than 12% of X=Cr+Mo+Mn+Si+Al+W+Nb+V+Ti, the balance being iron and impurities; the composition satisfies the relationships (35/25)×(75-Ni)≦Cu≦(50/35)×(85-Ni) and (7/20)×(Ni-65)≦X≦(12/35)×(Ni-50). Production method and method of use.

Abstract: A deep fat fryer is provided including a frypot of which the welded joints avoid the generation of flaws or cracks. The frypot (10) is a particular form of container made of metal sheets and having a top side opened and a bottom side closed, which comprise a pair of opposed connect sidewalls (11) and (12) arranged parallel to each other and a pair of opposed bending sidewalls (13) and (14) arranged of a bent shape. The bending sidewall comprises an upper sidewall portion (13a) or (14a) at the top side, a lower sidewall portion (13b) or (14b), and a sloping sidewall portion (13c) or (14c) connecting the upper and lower portions to each other, the distance between the two lower sidewall portions (13b) and (14b) being smaller than that between the two upper sidewall portions (13a) and (14a). The frypot is integrally fabricated by welding two halves along the vertical separating line (M) which extends across the connect sidewalls to the bottom side along a center line orthogonal to the horizontal.