Abstract: A fryer apparatus and method of frying food products includes a cooking chamber, a heater disposed external to the cooking chamber, a fuel system disposed external to the cooking chamber, a blower configured to propel an airflow toward a heater, and a fuel injector configured to inject fuel into the airflow to create an air-fuel mixture. The fuel system is configured to deliver an air-fuel mixture to the heater. The heater is configured to ignite the air-fuel mixture to provide an external heating source for the cooking medium within cooking chamber. The temperature of the cooking medium is controlled by varying the speed of the airflow.

Abstract: The present invention provides a deep fat fryer providing an oil vat for holding hot oil. The hot oil of the vat is heated by a heat exchanger system that includes a pair of heat tubes. Heat transfer along a length of the heat tubes is facilitated by a heat conductive baffle substantially filling the interior of the heat tubes in volume and length. Heated air and gas are forced through the dense and elongated baffle to facilitate heat transfer to the walls of the heat tubes.

Abstract: The present invention relates to a water and oil type fryer minimizing the transfer of heat from a layer of oil for frying to a water layer, the water and oil type fryer comprising: an oil cask for frying having a connection pipe having a predetermined cross-sectional area ratio; a gas burner supplying heat to a heating flow path, or an electric heater directly supplying heat to oil for frying; a container for cleaning having a drain pipe, and simultaneously accommodating oil which is connected with oil in the oil cask through the connection pipe, and water which forms a boundary with the oil; and a sediment layer discharge pipe positioned below a boundary surface of oil and water.

Abstract: The present invention provides a deep fat fryer separating the flue from the splash back panel and with a flue opening directed not upwardly, but rearwardly from the flue. By arranging the flue opening on the rear wall, the opening is protected from grease fallback (e.g., dripping from an overhead exhaust hood) or other foreign objects falling into the opening. The splash back panel further provides a seamless curved design that is easy to clean and also insulated from the heat of the flue. A baffle installed within the flue allows the combustion products to mix, cool, and slow upon exiting the baffle opening and entering the atmosphere reducing the exit temperature and also reducing the heating of the splash back panel.

Abstract: A system for measuring the state of degradation of cooking oil in a deep fryer is provided. The system includes a loop of piping fluidly connected to a fryer for selectively allowing flow of oil from the fryer and into the loop and for returning to the fryer. A pump urges the flow of cooking oil through the loop of piping and selectively to urge oil to return to the at least one fryer pot. The loop further comprises a return portion that extends from a discharge of the pump toward a suction of the pump. A sensor is disposed in the return portion of the loop and adapted to measure an electrical property that is indicative of total polar materials of said cooking oil. A vent line is provided in the return portion of the loop.

Abstract: A system for measuring the state of degradation of cooking oil in a deep fryer is provided. The system includes a loop of piping fluidly connected to a fryer for selectively allowing flow of oil from the fryer and into the loop and for returning to the fryer. A pump urges the flow of cooking oil through the loop of piping and selectively to urge oil to return to the at least one fryer pot. The loop further comprises a return portion that extends from a discharge of the pump toward a suction of the pump. A sensor is disposed in the return portion of the loop and adapted to measure an electrical property that is indicative of total polar materials of said cooking oil. A vent line is provided in the return portion of the loop.

Abstract: The invention relates to a heat exchanger including a plurality of heat exchanger plates, wherein each of the heat exchanger plates has a plurality of dimples. The dimples have tops and bottoms. Furthermore, the tops of at least one heat exchanger plate are connected to the bottoms of a neighboring heat exchanger plate. In order to improve the efficiency and stability of the heat exchanger at least part of the dimples are connected to at least one adjacent dimple by a wall section.

Abstract: In a cooking device having a cooking chamber including a plurality of side walls, a bottom, and a fat drain to allow fat and other cooking residues to be discharged therethrough from the cooking chamber outward, the fat drain is arranged in a side wall of the cooking chamber.

Abstract: A fryer unit combination includes a frying fluid vat and an associated heat exchange system whereby increased or greater efficiencies and/or heat transfers can be obtained and realized. The heat exchange system includes a first heat exchanger arrangement at least in part disposed within the frying fluid vat and a second heat exchanger arrangement disposed externally to the frying fluid vat. In the first heat exchanger arrangement, a heat exchange tube is in heat flow communication with a combustion chamber wherein an associated gaseous fuel burner is at least in part housed. The second heat exchanger arrangement includes at least a first side heat exchanger disposed externally adjacent the first side of the frying fluid vat. The side heat exchanger(s) may permit intake of an oxygen-containing gas such to preheat the oxygen-containing gas prior to entrance into the combustion chamber.

Abstract: In a method for controlling the operation of cooking equipment, executed by at least one processor of an electronic device, the electronic device communicate with cooking equipment and a camera device that creates height value. The method including setting the camera device to detect an area of a container positioned on the cooking equipment, a liquid concentration of liquid in the container is set, height values between the camera device and a surface of the liquid, in a Z axis direction corresponding to a direction that is parallel to a direction between the camera device and the surface, from the camera device is acquired, a height difference between a maximum height value and a minimum height value is calculated, and when the height value difference is more than a preset standard value, a heat reduction unit of the cooking equipment is controlled to change a working state.

Abstract: A fryer unit includes a vat and heat exchange system with multiple passes within the fryer vat. Additional heat exchange passes may be provided in ductwork along the exterior surface of the lateral vat sidewalls.

Abstract: A pulse burner includes: a combustion chamber provided in a liquid vat capable of storing liquid; a tail pipe that is connected to the combustion chamber and has a heat exchanging portion located in the liquid vat and bent in a predetermined shape; and a mixing chamber which communicates with the combustion chamber and to which fuel gas and combustion air is allowed to be supplied. When mixed gas including the fuel gas and the combustion gas is exploded and combusted, the combustion exhaust gas is exhausted through the tail pipe to allow heat exchange with the liquid, and the mixed gas is inhaled from the mixing chamber into the combustion chamber. At least the heat exchanging portion of the tail pipe is bent on a substantially horizontal plane.

Abstract: A deep fryer apparatus including a gas burner for heating cooking oil. The burner includes a venturi inlet for receiving fuel and combustion air that communicates with a main chamber having an expanding cross-section. A balancing plate is disposed in a flow path of the fuel air mixture that is located intermediate the inlet and the outlet. The balancing plate defines a region of reduced cross-section in the flow path. A flame cap located at the outlet defines at least one secondary chamber between itself and the balancing plate that defines a flow path cross-section that is larger than the cross-section of the flow path at the balancing plate. The balancing plate is preferably tapered to compensate for variations in the length of the flow path due to an angled orientation between the burner inlet and the outlet.

Abstract: A method and apparatus for heating a liquid storage tank includes a liquid storage tank having an interior and a peripheral sidewall. An engine compartment is appended to the peripheral sidewall in front of the heat tube. An engine is disposed in the engine compartment. Heat given off from the engine during operation heats the engine compartment and such heat is transferred through peripheral sidewall to the interior of the liquid storage tank. An exhaust conduit extends into the interior of the liquid storage tank. Heat from hot exhaust gases passing through the exhaust conduit heats the interior of the liquid storage tank.

Abstract: An improved heat exchange mechanism for a deep fat fryer is described. The improvement includes a baffle plate wherein the walls are corrugated and horizontally aligned holes are provided along the length of the plate with the interior two rows of such holes having decreasing diameter in the direction of flow of the combustion gases through the heat tube. In addition, holes are formed at the edges of the corrugations. A burner shield is provided restricting the flow of secondary air to the burner tube.

Abstract: A pulse burner includes: a combustion chamber provided in a liquid vat capable of storing liquid; a tail pipe that is connected to the combustion chamber and has a heat exchanging portion located in the liquid vat and bent in a predetermined shape; and a mixing chamber which communicates with the combustion chamber and to which fuel gas and combustion air is allowed to be supplied. When mixed gas including the fuel gas and the combustion gas is exploded and combusted, the combustion exhaust gas is exhausted through the tail pipe to allow heat exchange with the liquid, and the mixed gas is inhaled from the mixing chamber into the combustion chamber. At least the heat exchanging portion of the tail pipe is bent on a substantially horizontal plane.

Abstract: The general concept of this invention is to utilize the high efficiency of heat transfer that is obtained by allowing the exhausting gas from the burner to come into intimate contact with the liquid to be heated. A housing adapted for partial immersion in the liquid of the tank and has an internal liquid heating chamber and defines inlet and outlet openings. A burner tube is supported within the housing and extends into the liquid and provides a combustion gas discharge opening. A burner assembly having a supply of combustible gas and air is in communication with the burner tube and has a burner nozzle being positioned to direct a flame into the burner tube. The burner tube has sufficient length for substantially complete combustion of a gas/air mixture within said burner tube and to discharge hot combustion gas into the liquid within said internal liquid heating chamber. The flame and hot combustion gas efficiently heat the liquid circulating through the chamber via the inlet and outlet openings.

Abstract: Frying apparatus for frying food, such as French fries, vegetables, bakery goods, meat fish, poultry and the like, in a heated fluid contained in a fry pot. The fluid is heated by a combustion burner that has a heat exchanger removably disposed in the heating fluid. When removed from the fluid, the heat exchanger and the fry pot can be easily cleaned. The air and/or gas is injected into the combustion chamber so as to provide an air gas ratio that supports clean combustion. A control monitors various temperatures and other parameters at various locations of the frying apparatus to control the efficiency of the frying apparatus to approximate a predetermined efficiency by altering the air/gas ratio.

Abstract: A pressure fryer is provided including a cooking container having a pressure vent which is connected to a high pressure cylinder filled with carbon dioxide. An electromagnetic valve and a check valve are provided on the connecting tube between the pressure vent and the high pressure cylinder. A lid includes a safety valve and a pressure sensor. A controller opens and closes the safety valve and the pressure for the electromagnetic valve for supplying carbon dioxide into the cooking container based on the pressure therein which is obtained from the pressure sensor, such that the pressure in the cooking container can be maintained within a predetermined value.

Abstract: A fryer which can maintain a set temperature accurately preventing an overshoot of cooking oil temperature is provided. In the fryer, three burners (3-5) are dispersed against the oil vat such that their combustion can be controlled independently. On the other hand, the heating control means (8), according to a detected temperature, selects and carries out one mode among at least two heating modes, which are, a full power mode in which all burners (3-5) operate at the same time, and a low power mode in which two burners among three burners (3-5) operate. When the low power mode is selected, two burners are operated in a predetermined order to switch a heating area of the oil vat (2).

Abstract: A fryer in which an overshoot is prevented by an accurate oil temperature control is disclosed. A pulse burner (4) is controlled to be switched ON/OFF based on a condition which is different by each temperature range. This enables to control the pulse burner (4) in accordance with factors which effect on the oil temperature such as an amount and heat capacity of foods and heat quantity of a utensil. Whereby, the oil temperature control in an excellent level is performed under various conditions. Moreover, as the condition to perform ON/OFF control of the pulse burner (4) is simple, for example, which is whether or not the temperature gradient of cooking oil exceeds the standard value, it needs no complicated control and reliability is improved.

Abstract: A state of the current temperature of cooking oil in comparison with the predetermined temperature is figured out and information regarding completion of the on-going cooking and start of the next cooking is easily provided. A display portion 20 largely displays a detected oil temperature state in comparison with the predetermined temperature. As a result, a user can recognize whether the oil temperature is suitable for cooking, thereby it improves utility. Moreover, the display portion displays the oil temperature state and the difference between the predetermined temperature(340° F.) and the detected temperature at the same time. Accordingly, the remaining time to start the next cooking is easily estimated, thereby it improves utility excellently.

Abstract: Termination of cooking in a safe state can be judged without fail. At S5, a cooking timer according to a selected cooking menu is started and at S6 it is judged that the cooking timer finishes. Then, at S7 a burner controller stops heating by burners while a pressure valve is opened so that the pressured air in an oil vat can be released. Because of the release, when pressure in the oil vat 4 reaches a low value which is safe enough to release the lid, a second pressure switch with low set pressure is turned OFF. When it is confirmed that the second pressure switch is turned OFF at S8, a cooking controller 23 alarms a buzzer to notify termination of the cooking at S9.

Abstract: A fry pot includes a burner tube that is secured to the walls of the fry pot with front and rear end welds. A front end weld shield consists of a stainless steel clad first molded ceramic positioned between the gas burner and the front of the burner tube and a rear end weld shield consists of a second molded ceramic having a brim shaped portion positioned in the rear of the burner tube. Both end weld shields have grooves within which the respective end welds are received.

Abstract: A deep fat fryer apparatus includes a cooking vessel and a support assembly which are complementally configured, whereby the cooking vessel fits into the support assembly's frame so that an elongated raised central portion of the cooking vessel is aligned above an elongated heating element of the support assembly. The cooking vessel includes sloping wall surfaces extending outwardly and downwardly from the central portion, preferably with one or a pair of troughs provided for collecting loose food particles deposited therein by convection currents in the cooking media. The troughs present a cooler zone for the collected particles than the cooking zone in the cooking medium above a grate on which food to be cooked is received.

Abstract: A liquid heating cooker comprises a container having an access portion that is covered by a removable cover. A vat containing a heating medium is positioned within the container, and a combustion burner, provided to heat the medium, is positioned within the container such that a combustion surface of the burner opposes an outer wall surface of the vat. Guide means are also provided for sliding the burner in and out of the container via the access portion, such that the burner is removable and attachable with respect to the container. A combustion chamber is defined by the combustion surface of the burner and the opposing outer wall surface of the vat, and a portion of the burner defines a partitioning wall partitioning the combustion chamber into left and right chambers with respect to the sliding direction of the burner.

Abstract: Frying ingredients are fry-cooked within a frying oil layer used for fry cooking, under the conditions meeting a relationship of HA/SA1/2=0.6 to 3.5, where SA denotes the surface area of the frying oil layer and HA denotes the height from the bottom to the surface of the frying oil layer.

Abstract: A fryer which notifies an appropriate oil filtering timing is disclosed. While various kinds of cooking is repeated, the degree of amount of fry residues set previously in accordance with menu switch is accumulated every time each menu switch (M1-M5, M7-M11) is pressed (S3-S12, S13: NO, S14: NO). When an accumulative value of amount of accumulated fry residues N is over 50(S14: YES), a notification for filtering timing is performed by blinking a filtering sign “*” at the right side of the display portion 14 (S15). In this way, the oil filtering timing is determined based on an estimated amount of fry residues. Therefore, the notification is performed appropriately.

Abstract: A gas fryer includes a tank for holding cooking oil, a heat pipe located in the middle depth of the tank so that the heat pipe is soaked in the cooking oil, a combustion chamber located at the combustion gas inlet side of the heat pipe, and a flue located at a combustion gas outlet side of the heat pipe. The heat pipe has a sleeve fitted in the inner wall of the heat pipe, and a spirally shaped mixer installed in the heat pipe. The flue also has an introduction system for fresh air, with a blowing nozzle of the fresh air positioned proximate to a narrowed region located about in the middle of the flue along a longitudinal axis, an inlet of fresh air located at a part of the flue, and a passage of fresh air provided along the inner and/or outer wall of the flue.

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: A cooking appliance composed of: a housing; a vessel provided to be placed in the housing and arranged to receive a cooking bath; an emptying device provided in the vessel for permitting the cooking bath to be drained from the vessel; an emptying receptacle for receiving the cooking bath from the vessel; a first valve associated with the emptying device; a maneuvering button associated with the emptying device; and a control mechanism mounted on the emptying receptacle and interposed between the maneuvering button and the first valve for moving the first valve between open and closed positions and response to movements of the maneuvering button, wherein the emptying receptacle is removable from the housing.

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: It is an object of the present invention to reduce the maintenance costs of burners. When repairing a burner 20, first, a door 2a provided on a front surface of a main housing 2 is opened. Next, a lower coupler 77b of a supply portion 70 is loosened and the screws of a flange portion 74b of a mixture supply duct 74 are removed, and the mixture supply portion 74, which has become a single unit with a connection duct 77, is removed from a gas duct 76, a tube 73 that is provided at the front end of an air duct 72, a front panel 83, and a burner unit 23. Then, all nuts on the front of the container 80 are removed and the front panel 83 is removed from the container 80. Next, the brim portions 20a of the burner 20 are slid over lower rails 90b and the burner is pulled out obliquely upward (on a substantially horizontal plane) from the access portion 85 on the front of the container 80, so that repairs to the burner 20, such as replacing its ceramic plate 22, can be carried out.

Abstract: A liquid heating cooker including a box-shaped vat having a bottom panel A, rear panel B, left panel C, right panel D, and holding panel E, which are separated by welding lines F to I. The welding lines F and G are provided on a front wall portion, a bottom wall portion, a front wall portion and upper bottom wall portions 12e and 12f of an oil sediment holding portion, and a rear wall portion, whereas the welding lines H and I are provided on the front wall portion and the rear wall portion of the oil sediment holding portion. The welding lines are not provided at the corner portions of the vat and the corner portions are rounded. Consequently, even if the fryer is repeatedly operated and stopped, cracking at the welded portions and/or the corner portions due to expansion and contraction of the panels does not occur easily.

Abstract: A hot water boiler and/or hot steam generator as well as a gas burner and a water vessel for the hot water boiler and hot steam generator are disclosed. The water boiler or hot steam generator includes a water vessel which includes an elongated flue pipe which is preferably convoluted and which is fully submerged in the water to be heated during normal operations so that the generated heat is distributed along the flue pipe which is also the gas combustion chamber and can be efficiently dispersed into the water surrounding the flue pipe. This invention also describes a gas burner having an elongated body whose internal aperture increases along its length to create a venturi effect to improve combustion of the fuel gas mixture.

Abstract: The invention provides a fryer wherein the tasks of supplying and disposing oil are both simple and safe. An oil supply pipe (41) branches off from an oil pipe (34) between an oil tank (31) and an oil pump (33) of a fryer (1), and an oil supply valve (42) is provided at that connection portion for switching the intake route of the oil pump (33) between the oil tank (31) and the oil supply pipe (41). An oil disposal pipe (44) branches off from the oil pipe (34) between the oil pump (33) and an oil vat (11), and an oil disposal valve (45) is provided at that connection portion for switching the outflow route of the oil pump (33) between the oil vat (11) and the oil disposal pipe (44). Then, the valves are operated with an oil supply valve lever (43) and an oil disposal valve lever (46), and driving the oil pump (33), the tasks of supplying and discarding oil are carried out automatically.

Abstract: A clip for securing a plurality of tubes to each other includes a rectangular separator plate and a first concave arm and a second concave arm. The separator plate has a first edge and a second edge. The first concave arm has a first end that is integrally formed with the first edge. A second end of the first concave arm includes a first tip that curls inwardly to grasp a first tube. A second concave arm has a second end that is integrally formed with the second edge. A second end of the second concave arm includes a second tip that curls inwardly to grasp a second tube.

Abstract: It is an object of the invention to achieve an improvement in the operating reliability of a cooking controller and to extend its lifetime. A cooking controller (18) is provided within a casing (21), and an insulating material (22) for blocking out the heat emitted from an oil vat (3) is provided on the wall of the casing (21) on the side of the oil vat (3). A top opening (23) and a bottom opening (24) are provided in the top wall and bottom wall of the casing (21), and a cooling fan (25) is provided at an intermediate position within an air circulation route (29) from the bottom opening (24) to the top opening (23). The cooling fan (25) is operated and the generated flow of the air passing between the openings cools and insulates the heat emitted from the oil vat (3) towards the cooking controller (18). Thus, temperature increases within the cooking controller (18) can be inhibited, and operational reliability and the lifespan of the cooking controller (18) can be increased.

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: The invention provides a fryer that can prevent problems such as poorly cooked food when operation of an oil discharge valve is started and cooking oil is discharged, for example, to adjust the liquid level of the cooking oil within an oil vat. The fryer includes oil vats (13) and (14) for containing cooking oil, a burning device (17) for heating the cooking oil within the oil vats, an oil discharge pipe (33) that extends from the bottom of the oil vat and that discharges the cooking oil from a discharge opening at its end into a tank, and an oil discharge valve (35) that is disposed in the oil discharge pipe and that opens and closes the oil discharge pipe. Furthermore, the fryer is provided with a micro switch (47) and a contact piece (48) for detecting the open state of the oil discharge valve, and alarms (55) and (56) for giving a warning in accordance with the results of the detection by the micro switch (47) regarding the open state of the oil discharge valve.

Abstract: The invention provides a valve opening/closing device for a fryer, in which the operation of opening/closing the oil discharge valve is easy, and with which it is possible to recognize with one glance whether it is in an open state or a closed state. In the valve opening/closing device (40), by opening and closing an oil discharge valve (35) placed in an oil discharge pipe (33), which extends from the bottom of an oil vat containing cooking oil, the oil discharge pipe opens and closes.

Abstract: The present invention relates to a fryer that can supply suitable moisture for oil therein, as well as refine the used oil conveniently. The oil contained a frying vessel can keep sufficient moisture through two connecting pipes connected with both the frying vessel and a water vessel, by sharing the water during flow or by difference of pressure of water head and oil head and the difference of specific gravity between two materials. The fryer also can refine and recycle the used oil so that the foods to be fried can be fried with fresh oil always.

Abstract: The present invention relates to a multipurpose fryer that can be used for cooking various foods. The fryer is composed of; a heater arranged in lower portion in the fryer; a net screen arranged over the heater; and a control unit arranged at an upper portion on the fryer, which is connected to both terminals of the heater to control the power supply; characterized by a space formed on an inclined mid-bottom of the fryer, which has an outlet communicated with a valve provided on an outer side of the fryer; and an auxiliary container defined as space beneath the mid-bottom and upper portion of end-bottom of the fryer and is extended to vertical direction along the side wall of the fryer, wherein its open portion is disjointably fitted by the control unit, its inside is provided with a auxiliary heater connected to the control unit, and a side of its lower portion is communicated with another valve provided on another side of the fryer.

Abstract: After it has been judged that an oil temperature reaches a predetermined temperature at the step S5, a specified amount of food is put in an oil vessel. A switch <1> is pressed at the step S7. Then, at the step S8, a cooking timer starts in accordance with a preset time, and at the same time, the counting of an actually elapsed time starts. At this time, the count of the cooking timer is displayed on a display portion of the operating panel, and the count of the actually elapsed time is displayed adjacently together. When it is judged at the step S9 that the time of the cooking timer is up, the counting of the actually elapsed time stops, and the stopped count is displayed on the display portion at the step S10.

Abstract: The period of pre-purging is selectively determined for improving the utility. When a main run switch is turned on, it is examined at S1 whether or not the temperature of the oil in a frypot measured with a thermal sensor is not higher than a first setting level. If the oil temperature is not higher than the first setting level, it is examined at S2 whether the post-combustion time exceeds 10 minutes or not. When the post-combustion time exceeds 10 minutes, the pre-purging is carried out at S3 for 80 seconds. When not, the pre-purging is performed at S4 for 5 seconds. Then, the combustion is commenced at S5.

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: The present invention provides a liquid heating apparatus which can obtain a sufficient heat efficiency by making large a heating surface area by a combustion gas flowing through an exhaust pipe located in a liquid bath. In a liquid heating apparatus which includes: a liquid bath; a combustion chamber which is provided with a burner, and is formed at one side on a lower portion of the liquid bath; and an exhaust pipe which is located in a substantially horizontal state at an intermediate portion of the liquid bath, and extends from one side of the liquid bath toward the other side thereof, and which heats a liquid in the liquid bath bypassing a combustion gas generated in the combustion chamber into the exhaust pipe, a fin is integrally located on an inner surface of the exhaust pipe along a longitudinal direction thereof.

Abstract: A natural draft combustion system having a housing enclosing at least a portion of a material heating container and at least one combustion space in heat exchange relation with the material heating container and extending from a heat inlet side of the housing to a heat outlet side of the housing. A downward angled burner having a burner outlet in fluid communication with a heat inlet to the at least one combustion space is disposed on the heat inlet side. A natural draft combustion products exhaust conduit in fluid communication with the at least one combustion space is disposed proximate the heat outlet of the housing. As a result, a flame produced by the burner is introduced into the combustion space with a downward velocity component, which, in turn, results in improved efficiency over comparable conventional systems.

Abstract: The present invention is an enhanced tubular heat exchanger for a furnace with the heat tubes of the heat exchanger having two straight sections connected by a bend. The tubes of the heat exchanger include an enhanced portion which has a smaller cross-sectional area than the flue portion, in the form of an elliptically shaped tube. The enhanced portion further includes turbulators to promote the heat exchange from the heated flue gases. Circulation of air around the exterior of the tubes is also facilitated because the enhanced portion is disposed at a small angle relative to the flue portion. A plurality of tubes are disposed within the heat exchanger so that the circulation air first flows over the enhanced portions then over and around the generally cylindrical portions. This lowers the initial pressure drop in the circulation air flow and thereby facilitates the circulation of and heat transfer to the air being heated.

Abstract: A heat exchanger for a fryer system has at least one heat transfer conduit having heating fluid passing therethrough. A baffle plate is disposed in the heat transfer conduit, defining a plane and having a first surface, an opposed second surface, and a longitudinal axis which divides the baffle plate into a first portion and a second portion. A plurality of tabs, each having a longitudinal axis, extend outwardly from the baffle plate. A crease is defined along the intersection of each tab and the plate. At least one tab is positioned in the first portion of the baffle plate and at least one tab is positioned in the second portion of the baffle plate. Webs separate adjacent tabs from one another in a direction substantially perpendicular to the longitudinal axis of the tabs. In certain embodiments, the crease of at least one tab forms an acute angle with a longitudinal edge of the baffle plate.