Abstract: A vending machine system adapted to open and prepare a contained food item. The system includes a cabinet, a rack frame supported relative to the cabinet, a shelf coupled to the rack frame and configured to support a contained food item, a lid removal apparatus supported relative to the rack frame, and a food item actuator supported relative to the rack frame. The cabinet includes a refrigerated compartment housing the rack frame and a partition separating and selectively allowing access between the refrigerated compartment and a preparation compartment. The lid removal apparatus is configured to selectively retain a lid of the contained food item. The food item actuator is configured to move a container of the contained food item to the preparation compartment of the cabinet while the lid of the contained food item is retained by the lid removal apparatus subsequent to translation of the container.

Abstract: A cooking appliance unit has a movable cooking appliance base frame, by which the cooking appliance attached thereto is height-adjustable, more specifically as a function of the operating situation of the cooking appliance. The cooking appliance includes a controller which is configured to automatically adjust the height of the cooking pan as a function of the operating situation.

Abstract: A frying unit, comprising an oil pan (1) which is essentially open on top, a transport unit (2), using which a basket (3) is movable from a filling position into the interior of the oil pan (1) and using which the basket (3) is movable from the interior of the oil pan (1) into an emptying position, wherein the oil pan (1) is designed in such a way that it can accommodate multiple baskets (3) simultaneously, and the transport unit (2) is designed in such a way that the baskets (3) are movable independently of one another.

Abstract: An anti-oxidation frying device includes a frying vessel having an electrically conductive body configured to heat cooking oil carried therein by a heating unit. A removable basket, also formed of electrically conductive material, is configured to be carried within the frying vessel to enable the cooking of food in the heated oil. A rectification circuit is coupled to the heating unit, the body of the frying vessel, and the basket. During operation the rectification circuit converts AC power from an external power source into a rippled, rectified AC current signal that is supplied to the heating unit, body of the frying vessel, and the basket, so as to create a reducing environment of available electrons for absorption by the cooking oil and food as it is prepared, thus extending the life of the cooking oil.

Abstract: A food service unit for use with a cooking unit includes a food shield including an upper wall, a customer-side wall, and two lateral sidewalls, a ventilation volume defined at least in part by the food shield, a recirculating ventilation system including a filter, a fan downstream of the filter, and an exhaust vent, wherein the fan is configured to draw air from the ventilation volume through the filter and exhaust the air through the exhaust vent, a pressure sensor configured to detect a differential pressure between atmosphere and a location between the filter and the fan, a control system configured to prevent a cooking unit from operating when the detected differential pressure is outside a specified range of pressures, a fire suppression system including a nozzle and a source of fire extinguishing agent and a fire detection sensor configured to detect a fire and activate the fire suppression system.

Abstract: A system for delivering a cooking medium of a cooking apparatus includes one or more cooking vessels. The system also includes a drain manifold in fluid communication with the cooking vessel, and a fill manifold having input valves, and output valves in fluid communication with a corresponding cooking vessel. A first flow path is connected to the fill manifold. A filter container selectively is in fluid communication with the fill manifold. A filter pump is positioned between the filter container and the fill manifold and conveys a recycled cooking medium. An overflow pump selectively is in fluid communication with the fill manifold via a second flow path and a portion of the first flow path. The overflow pump conveys a new cooking medium to the fill manifold. The first flow path conveys one of the recycled cooking medium and the new cooking medium to the fill manifold.

Abstract: An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof includes a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steamflow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.

Abstract: A device for raising and lowering a basket out of and into the tank of a cooking appliance. The device has a support adapted to rest on the cooking appliance and to be coupled to the basket for moving the basket with respect to the support between a raised position and a lowered position, and a handle mounted for movement between a first position to place the basket in the raised position, and a second position to place the basket in the lowered position. The support includes a hub mounted to have a certain degree of rotational freedom, together with the basket, with respect to the appliance about an axis extending in the direction of the basket, and the handle is connected to the hub for movement between the first position and the second position.

Abstract: Systems and methods are disclosed for heating substances in a microwave oven. A container structure includes an internal chamber configured to have heating contents placed therein, wherein the chamber is defined at least partially by a thermally-conductive structure. A microwave-absorbing medium is disposed in direct or indirect thermal communication with at least a portion of the thermally-conductive structure. A microwave radiation barrier is disposed between at least a portion of the microwave-absorbing medium and the internal chamber. In certain embodiments, when the container is exposed to external microwave radiation, the internal chamber is substantially shielded from the microwave radiation.

Abstract: A cooking device include an outer housing and a cooking cavity disposed within and separate from the outer housing. The cooking cavity accommodates a volume of cooking liquid therein. The device includes a heater positioned adjacent the cooking cavity to heat the cooking liquid. A lid is movably attached to the device and is used to form a seal with the cooking cavity. The lid includes a transparent portion positioned along a top surface to enable viewing inside of the cooking cavity. A controller can be used to heat the cooking fluid for an amount of time designated by user input. A moving mechanism can be used to move a food article into and out of the cooking liquid. The moving mechanism can be automated. The device can include a drainage system for removing the cooking liquid.

Abstract: A system for a deep fryer having a frypot containing a cooking Medium including a holder that carries a food product to be cooked in the cooking medium and a motor operatively connected to the holder that lowers the holder into the cooking medium. The system further includes a sensor that detects contact of the holder when the holder is immersed in the cooking medium; and a controller including a timer that commences cooking the food product when the sensor contacts holder.

Abstract: The present invention relates to an oven comprising a first chamber and a second chamber, which are separated by separation means, conveyor means for guiding products from the inlet through these chambers to the outlet, temperature control means for controlling the temperature in each chamber individually using a fluid, respectively, and means to adjust the flow distribution over the width of the conveyor means depending on at least one process parameter or recipe.

Abstract: An oven according to some embodiments includes an oven chamber in which food is cooked, a heating element, a fan, a sensor for sensing the temperature of the oven chamber, a remote input device, and a controller configured to receive a signal from the remote input device and to change the fan or heating element based at least in part upon the signal received from the remote input device. In a method of operating the oven according to some embodiments, the oven enters an operating mode from an energy-savings mode responsive to receiving an signal from a remote device.

Abstract: The present invention relates to a food fryer. The food frying apparatus generally comprises two sections: a frying section and an oil removal section. The frying section houses and/or heats oil for frying the food, and the oil removal section is operable to reduce the oil content of the food. Exemplary embodiments of the invention comprise a basket well that is configured to be movable between a cooking section and a spinning section. The basket well may be configured to comprise a bearing surface and a basket well gear. The fryer device may further comprise a frame that comprise a bearing configured to interface with the bearing surface. Further, the fryer device may comprise a rotational motor that comprises a spinning gear configured to interface with the basket well gear. The fryer device may also comprise a drawer configured to be slidably removable from the fryer device. The fryer device may also comprise a retrofit fryer device configured to be adaptable to pre-existing fryer devices.

Abstract: An egg cooker device comprises a water container 1 and an electric heating element, the container including a support platform 7 capable of lowering an egg into a body of water in the container 1, an electric motor 13 arranged for moving the platform 7 from a rest position at an open top of the container to an egg heating position within the container, a timer device connected to the motor such that the platform will remain in the egg heating position for a predetermined time interval, in which the support platform 7 includes a drive means 3 linked by a magnetic coupling to a drive source 12 located outside the container 1. This construction uses a magnetic coupling to get a drive from the motor 13 shaft through the wall of the container, it thus avoids a need to provide a water sealed opening for the shaft in the container 1 wall.

Abstract: A system for a deep fryer having a frypot containing a cooking Medium including a holder that carries a food product to be cooked in the cooking medium and a motor operatively connected to the holder that lowers the holder into the cooking medium. The system further includes a sensor that detects contact of the holder when the holder is immersed in the cooking medium; and a controller including a timer that commences cooking the food product when the sensor contacts holder.

Abstract: The fryer (1) comprising a rotatable cooking basket (4) and an oil container (3) has air heating means (19) and forced circulation means (13) of the heated air through the basket for at least partially cooking the food product contained in the basket.

Abstract: The present invention relates to a food fryer. The food frying apparatus generally comprises two sections: a frying section and an oil removal section. The frying section houses and/or heats oil for frying the food, and the oil removal section is operable to reduce the oil content of the food. Exemplary embodiments of the invention comprise a basket well that is configured to be movable between a cooking section and a spinning section. The basket well may be configured to comprise a bearing surface and a basket well gear. The fryer device may further comprise a frame that comprise a bearing configured to interface with the bearing surface. Further, the fryer device may comprise a rotational motor that comprises a spinning gear configured to interface with the basket well gear. The fryer device may also comprise a drawer configured to be slidably removable from the fryer device. The fryer device may also comprise a retrofit fryer device configured to be adaptable to pre-existing fryer devices.

Abstract: A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

Abstract: A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

Abstract: A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

Abstract: A control mechanism includes a driving device and a driven device coupling a bracket that is movably arranged in the deep fryer to the driving device. The driving device drives the basket upward/downward relative to the deep fryer. The driven device has a seat, a guiding slot, a limit having a guiding shaft extending upward to correspond to and be received in the guiding slot and an enclosure enclosing the seat and fixed to a portion of the driving device. A recoil spring is arranged at a rear side of the limit and the pushbutton. The bracket includes a first U-shaped arm and a second U-shaped arm pivotally received in a first pivot cutout and a second pivot cutout in the enclosure respectively.

Abstract: The apparatus is a chip fry lid having an array of long and short posts for contacting and agitating the chips during the deep frying process. In the preferred embodiment of the invention, each of the posts is formed by proximate sets of wire bent to form a series of long and short generally U-shaped prongs. A hinge at the front of the lid and a handle at the opposite end facilitate manual oscillation of the lid during the deep frying process to achieve a high percentage of chips of uniform high quality, both in terms of uniform cooking and chips having sufficient curls to form a chip functionally useful for holding dipped food and also aesthetically pleasing.

Abstract: A pressure fryer is provided which can be used as an open fryer as well. A pressure fryer (1) has a casing (2) including an oil vat (4). At the rear of the oil vat (4), a support bar 14 is perpendicularly provided, which is capable of moving upward and downward and turning. A lid (13) is connected in a lateral state to a lateral portion (20) which is provided at the top of the support bar (14). The support bar is located at the upper limit position by the momentum of a spring. With this configuration, the lid (13) can retract from an area above the oil vat (4) by turning the support bar (14) in either right or left direction.

Abstract: An automated food processing system and method is provided that allows food to be dispensed, fried and packaged in a suitable container, which may be an individual portion-sized container. In one embodiment, the system includes separate automated modules for dispensing, frying and packaging the food.

Abstract: The invention provides a device for signaling a cooking state for at least one cooking item, such as an egg, a potato, a pepper, rice, noodles, that are being cooked in a liquid cooking medium. The device includes an at least partially floating jacket, a temperature sensor arranged in thermally conductive communication with the floating jacket, an analog-to-digital converter, a digital computing unit and a signaling device. The digital computing unit includes a digital delay portion to delay a temperature value of the liquid cooking medium that is measured by the sensor and digitized with the analog-to-digital converter. The delay portion has at least one thermal time constant to provide a thermally delayed inner temperature value as an output of the delay portion. A switching device is provided to activate the signaling device once a first temperature threshold is reached by the output of the delay portion, for signaling a first cooking state of the at least one cooking item.

Abstract: A mechanical assist for raising and lowering food in baskets or trays in a deep fat fryer is described. The mechanical assist in lifting the food to be cooked is provided by opposed springs and cam members on a main axle whereby when an operator raises and lowers a handle, the rotational movement of the handle is translated into vertical linear motion and the tension in the springs together with the cams are used to maintain baskets or trays of food in the desired position until the operator moves the handle again.

Abstract: A vessel for cooking food under pressure wherein the shape of a bottom surface of the vessel and the position of heating elements which heat cooking fluid contained within the vessel act to form a cool zone in a region near the bottom surface. Within the cool zone, the temperature of the cooking fluid is maintained below the cooking temperature so that food particles dislodged from the food being cooked do not burn and contaminate the cooking fluid. In addition, the temperature in the cool zone is maintained above the boiling point of water so that moisture contained within the food particles is continuously evaporated during the cooking cycle, preventing boil over conditions. A novel pressure release system is provided for intermittently operating a pressure release valve near the end of the cooking cycle. A computer controller controls operation of the release valve based upon the temperature of the cooking fluid to eliminate sudden drops in temperature.

Abstract: A system for removing cooking oil from a fryer vat is provided. The system includes a storage tank for storing cooking oil. The storage tank is disposed remotely from the fryer vat and in fluid communication with the fryer vat through a fixed piping system. A pump is arranged to transfer cooking oil from the fryer vat to the storage tank through the fixed piping system. A shut-off valve for directing cooking oil transferred by the pump to the storage tank is also provided. The shut-off valve is movable between an open position wherein the shut-off valve permits cooking oil to flow through the fixed piping system to the storage tank and a closed position wherein the shut-off valve blocks flow of cooking oil through the fixed piping system to the storage tank. A level sensor is arranged to detect whether the cooking oil in the storage tank is at a predetermined level.

Abstract: Fryer for frying food having a removable oil containing cartridge. The fryer includes a fry basket adapted to receive the food to be fried, a vessel adapted to receive the fry basket, a bowl adapted to receive the vessel and the removable oil containing cartridge, at least one of the fry basket and the vessel being adapted to move between a first position and a second position, the first position being characterized by movement of the oil from the removable oil containing cartridge and into the fry basket and the second position being characterized by movement of the oil from the fry basket into the removable oil containing cartridge, and at least one of a biasing mechanism being arranged inside the removable oil containing cartridge, the removable oil containing cartridge having a bellows shape, and the removable oil containing cartridge being removably connected to the vessel.

Abstract: A cooking apparatus includes a container, a spigot, a lid, and a food support. The container has a bottom surface and a side wall that extends upwardly from the bottom surface to a top edge of the side wall. The spigot is attached to the container side wall and has a valve member that is selectively positionable between opened and closed positions. The spigot valve member allows liquid contents of the container to drain from the container when in the opened position, and prevents the contents from draining out of the container when in the closed position. The food support is comprised of a perforated horizontal member with a perforated side wall extending upwardly from the horizontal member. A plurality of vertical members spaced around the periphery of the horizontal member extend upwardly from the horizontal member.

Abstract: The apparatus is a chip fry lid having an array of long and short posts for contacting and agitating the chips during the deep frying process. In the preferred embodiment of the invention, each of the posts is formed by proximate sets of wire bent to form a series of long and short generally U-shaped prongs. A hinge at the front of the lid and a handle at the opposite end facilitate manual oscillation of the lid during the deep frying process to achieve a high percentage of chips of uniform high quality, both in terms of uniform cooking and chips having sufficient curls to form a chip functionally useful for holding dipped food and also aesthetically pleasing.

Abstract: In one embodiment of the present invention, a lifting lid assembly for raising or lowering a lifting lid of a cooking vessel is described. The lifting lid assembly has a lifting lid, a first shaft and a second shaft. The first shaft and the second shaft are positioned on a first side and a second side of the lifting lid, respectively, where the first side is opposite the second side, each shaft supports the lifting lid, and an upper portion of each shaft is secured platform to the lifting lid. The lifting lid assembly further has a first and a second platform, which are secured to a lower portion of the first shaft and the second shaft, respectively, and a first cable and a second cable connected to the first platform and the second platform, respectively. The lifting lid assembly also has a first spring motor and a second spring motor, where the first spring motor is connected to the first platform by the first cable, and the second spring motor is connected to the second platform by the second cable.

Abstract: Apparatus for boiling eggs, includes a trough-shaped duct for receiving heated water, and a screw conveyor supported in the duct for rotation about an axis of rotation. The screw conveyor is configured for advancing eggs to be boiled from a feed station on one end of the duct to a discharge station on another end of the duct through the water in the duct. Water is conducted through the duct by a water-circulating system which includes a heat exchanger for continuously maintaining the water at a desired temperature. The water-circulating system has a plurality of water inlet ports which are spaced over the length of the duct and directed transversely to the longitudinal duct axis, with the water inlet ports terminating into the duct underneath the axis of rotation of the screw conveyor.

Abstract: The invention is a basket lifting apparatus having a supporting beam mounted substantially perpendicular and adjacent to an upper rear edge of a vat and a pair of supporting chamber extending perpendicular to the supporting beam and above and parallel to the upper rear edge of the vat. A motor is suspended from each of the supporting chambers, and a drive shaft from each motor extends into the associated supporting chamber. A jacking screw is rotatably mounted on and extends below each of the supporting chambers. A combination of gears and a drive chain transfers the rotational movement of the drive shaft to rotational movement of the jacking screw, and a shielding sleeve engages threads on the jacking screw, such that the sleeve is raised or lowered by the rotational movement of the jacking screw. Each sleeve includes a fixing pin or bolt for engaging a basket mounting hinge.

Abstract: An electric fryer with an elevating mechanism, includes a housing, a top cover, a fryer body, heating elements, a food basket assembly, a temperature controller, a cutout fuse and a timer. The electric fryer also includes an elevating mechanism. It is capable of lifting or lowering the food basket automatically, thus realizing the automation of the frying process.

Abstract: The invention provides a device for signaling a cooking state for at least one cooking item, such as an egg, a potato, a pepper, rice, noodles, that are being cooked in a liquid cooking medium. The device includes an at least partially floating jacket, a temperature sensor arranged in thermally conductive communication with the floating jacket, an analog-to-digital converter, a digital computing unit and a signaling device. The digital computing unit includes a digital delay portion to delay a temperature value of the liquid cooking medium that is measured by the sensor and digitized with the analog-to-digital converter. The delay portion has at least one thermal time constant to provide a thermally delayed inner temperature value as an output of the delay portion. A switching device is provided to activate the signaling device once a first temperature threshold is reached by the output of the delay portion, for signaling a first cooking state of the at least one cooking item.

Abstract: A cooking apparatus includes a container, a spigot, a lid, and a food support. The container has a bottom surface and a side wall that extends upwardly from the bottom surface to a top edge of the side wall. The spigot is attached to the container side wall and has a valve member that is selectively positionable between opened and closed positions. The spigot valve member allows liquid contents of the container to drain from the container when in the opened position, and prevents the contents from draining out of the container when in the closed position. The food support is comprised of a perforated horizontal member with a perforated side wall extending upwardly from the horizontal member. A plurality of vertical members spaced around the periphery of the horizontal member extend upwardly from the horizontal member.

Abstract: An electric cooking appliance includes an external housing with a fixed or removable vat for cooking food and an electrical heater arranged under the vat and in thermal relationship with the vat. The appliance has a sensor for detecting a substantially vertical deformation of the vat base occurring while the appliance is operating, and for opening the electric power circuit of the heater when the detected deformation reaches a predetermined threshold corresponding to a substantially empty vat.

Abstract: The invention relates to a process for preparation of hen's eggs during which the eggs are put into a cooking chamber of an egg-cooking container (2) closeable by a cover (8), which chamber contains a liquid heat-supplying medium, preferably water. The preparation temperature during a first preparation stage is below the boiling temperature of the water, and during a following second preparation stage is held below the temperature of the first preparation stage but above 55.degree. C. During the first preparation stage, the water starts at a temperature of approx. 55.degree. C. and is heated at a high heating rate to a temperature of at least 90.degree. C. during a first period with the result that the eggs rapidly reach a core temperature of approx. 58.degree. to 75.degree. C. At the start of the second preparation stage, the water temperature is reduced at a high cooling rate to a final temperature of between 80.degree. C. and 55.degree. C.

Abstract: A horizontal stabilizing system for a fryer lifting lid is disclosed. The horizontal stabilizing system includes a vertical support and a U-shaped bracing member having central bracing member and a first and a second guide arm. The central bracing member has a first member face and a second member face. A mounting bracket is positioned on the second member face. A first stabilizing support is attached to the first guide arm, and a first guide rail is in slidable contact with the first stabilizing support. A second stabilizing support is attached to the second guide arm, and a second guide rail is in slidable contact with the second stabilizing support. In another embodiment, a cooking device having a horizontal stabilizing system comprises a fryer housing and a cooking vessel in the fryer housing. A vertical support having a central opening and extending in a substantially vertical direction is provided. A receiving bracket is inserted in the central opening of the vertical support.

Abstract: A supporting brace is employed to pivotally mount a fryer lifting lid on a monorail lifting device. The supporting brace includes a central bracing member having a first and a second member face and having a first and a second member end. A monorail mounting bracket is positioned on the second member face. A first pivot arm extends substantially perpendicular to the first member face at the first member end, and a second pivot arm extends substantially perpendicular to the first member face at the second member end. The first member end has a first member end height, and the second member end has a second member end height. The first pivot arm has a first pivot arm height and the second pivot arm has a second pivot arm height, such that the first member end height is greater than the first pivot arm height and the second member end height is greater than the second pivot arm height.

Abstract: A carrier for product trays of a fryer is disclosed. According to one embodiment, the carrier includes a first and a second upper horizontal support. The front portions of the upper horizontal supports are connected by a front stabilizing means, and a rear portion of the upper horizontal supports are connected by a rear stabilizing device. A rear vertical support extends downwardly from the rear of the carrier. At least one tray securing point is located on the rear vertical support and is adapted to detachably receive a product tray. The product tray may be placed in the carrier in from the side of the carrier or from an oblique angle to the carrier. In another embodiment, a carrier includes a first and second upper horizontal support. The front portions of the upper horizontal supports are connected by a front stabilizing device, and a rear portion of the upper horizontal supports are connected by a rear stabilizing device.

Abstract: An apparatus for cooking eggs includes a cover plate, a middle plate, a bottom plate, and a lock-down assembly. The lock-down assembly removably secures the middle plate between the cover plate and the bottom plate. A receiving pocket is provided in the bottom plate and a recess is provided in the middle plate such that with the middle plate located between the cover plate and the bottom plate an egg-receiving cavity is formed between the receiving pocket and the recess to house an egg to be cooked.

Abstract: A motorized assist device for raising and lowering a lifting lid, includes a supporting brace for mounting the lifting lid. The supporting bracket has a central bracing member, and a monorail mounting bracket positioned on the central bracing member. A monorail has a receiving bracket for receiving the monorail mounting bracket. An I-beam framework is positioned within the monorail and has a pair of U-shaped guides. A carriage has a pair of wheels and is mounted on the framework, such that each of the U-shaped guides receives one of the pair of the wheels. The carriage is secured to the receiving bracket. A counterweight assembly is used for raising and lowering the carriage along the monorail.

Abstract: An electrical deep fryer has a pan, a housing, an electrical heating element, a compartment and a removable hinged lid. These components, except the heating element which is permanently fixed to the pan, are easily assembled, and dissembled for washing. The compartment incorporated all the electrical components for controlling and supplying power to the fryer that cannot be wetted without damage. Thus, the remaining parts of the fryer can be thoroughly washed when required, using a dish-washer if preferred.

Abstract: A supporting brace is employed to pivotally mount a fryer lifting lid on a monorail lifting device. The supporting brace includes a central bracing member having a first and a second member face and having a first and a second member end. A monorail mounting bracket is positioned on the second member face. A first pivot arm extends substantially perpendicular to the first member face at the first member end, and a second pivot arm extends substantially perpendicular to the first member face at the second member end. The first member end has a first member end height, and the second member end has a second member end height. The first pivot arm has a first pivot arm height and the second pivot arm has a second pivot arm height, such that the first member end height is greater than the first pivot arm height and the second member end height is greater than the second pivot arm height.

Abstract: A food preparer includes a basket for holding the food to be prepared inserted within an outer receptacle. A timer-controllable mechanism raises the food basket out of boiling water contained in the outer receptacle after a predetermined time interval.

Abstract: A boiling pot egg support system that includes egg supports for holding and supporting each of the eggs to be boiled in a manner to prevent collisions between the eggs during the boiling process. The boiling pot egg support system also includes multiple interconnectable egg support structures that are connectable to allow a user to adapt the boiling pot egg support system to the number of eggs to be boiled. A lifting assembly is provided for lifting the interconnectable egg support structures from a boiling pot.

Abstract: The present invention features an electrical, frying appliance that uniformly cooks food items placed within its food basket. This frying appliance automatically immerses and extracts the cooking basket into and out of an aluminum oil bowl containing heated oil. In this fashion, the food in the basket is uniformly fried during the cooking cycle. The frying appliance contains a translationally movable basket that operates by a transmission wire driven by a shaft. The translational movement of the food basket allows the food in it to lie flat as it is immersed in the aluminum oil bowl. The food basket remains substantially horizontal during its movement between its immersed and non-immersed positions. In this fashion, the food items are prevented from shifting around in the frying basket. This allows the food to fry evenly within the basket and, when cycled, to be drained of oil periodically.