Abstract: An automatic pasta-cooker including a first cooking chamber (1) provided with a valve (2) for feeding raw pasta and with an underlying valve (3) for discharging cooked pasta, a second cooking chamber (12) arranged below the discharge valve (3) of the firs chamber (1) and provided at the bottom with a shutter (13) for discharging cooked pasta, each chamber being connected to a pipe (9) for supplying hot water produced by a boiler (8), to a pipe (19) for draining the cooking water and to a pipe (17) for draining vapor. The pipes (9, 17, 19) terminate into a heat exchanger (18) for pre-heating the mains water that a pump (23) feeds to the boiler (8) through a pipe (22). All the components are electrically connected to a command board controlled by a suitable software.

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 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: The resent invention provides a locking fondue assembly including a pot assembly, a stand assembly and a burner assembly. Each assembly securely connects during use minimizing operator risk and increasing operator convenience. A pot lids locks onto a fondue pot and minimizes the risk of hot liquids from escaping. The fondue pot removably locks into a stand assembly and includes thermally distanced legs allowing immediate positioning on available work surfaces. A weight burner base assembly lockably secures a burner and minimizes the risk associated with a top-heavy fondue assembly.

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 fry pan with its position angle adjustable includes a body, a tightening device and a base. The body has an upper plate and a lower plate capable of being tightened by the tightening device. The body has a shaft and is pivotally connected to the base by the shaft. The base has a position device connected with the body. The body can be adjusted in its desired position angle by the shaft functioning as a pivot and then is tightened by the position device at the adjusted sloping angle for fat to flow down easily.

Abstract: A handle (20) for cooking utensils, particularly pots or pans, of the type designed to be joined to the edge of the utensil (10), is made of a material, with low heat conductivity and equipped with an elongated plate (30) made of a material with high heat conductivity, having one terminal section in thermal contact with the body of the utensil (10) and the other end far from it, and with thermo-chromatic means (40) applied on the plate (30) and preferably consisting of crystals having (42a-42f) the ability to change color within predetermined ranges of temperature, so as to display information, related to the temperature of the bottom of the utensil, in different areas of the plate (30).

Abstract: A cooking vessel grip has an elongated, one-piece body made of plastic material and having, at a first end, a connecting portion for connection to a cooking vessel; and the body has, internally, a longitudinal cavity extending at least along a portion gripped in use.

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 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: A fryer system and a check valve useful in the fryer system or in other applications. The check valve does not require electricity or springs, but rather operates based on fluid flow and/or pressure. The check valve includes a sealing member that is disposed in a chamber. The chamber is in fluid communication with ambient air and a fluid container, such as a rear return manifold in the fryer system. As fluid, such as cooking oil, is supplied to the manifold, the cooking oil rises in the chamber of the floating check valve. The sealing member floats on the rising cooking oil until it seats in a seal so as to close the fluid communication with ambient. When the cooking oil is drained from the manifold, the sealing member disengages from the seal and floats in the chamber to a retainer that allows ambient air to pass through the fluid communications and chamber to counteract any vacuum in the ullage of the manifold.

Abstract: A household electric fryer having: a case having a bottom and a side wall and enclosing a warming chamber, the side wall having a lateral opening permitting access to the warming chamber; a bowl contained in the case above the warming chamber, the bowl having a bottom; electric heating elements for heating the bowl to frying temperatures; and an element presenting an imperforate surface between the electric heating elements and the warming chamber.

Abstract: The present invention relates to a cooking appliance used for boiling or cooking food, or more particularly, to a cooking pot, which can rapidly heat water or food, and thereafter can suppress overflowing of water or food therein, while simultaneously maintaining its suitable temperature and pressure, thereby shortening its cooking time while enhancing its safety and convenience during cooking.

Abstract: An adjustable cover has a variable outside diameter for fitting in pots and pans of variable sizes and also cover plates of variable sizes. The cover can be used for keeping food hot on plates, preventing splatter from pans when cooking and retaining moisture in the pan during cooking. The cover comprises a circular nonporous top member with a plurality of apertures adjacent to a peripheral rim of the top member, the apertures being evenly spaced apart in a ring concentric with the peripheral rim. Each of the apertures has a tongue projecting radially outwards therefrom. A plurality of nonporous substantially trapezoidal vanes extend down from the peripheral rim and are curved and circumferentially overlapping to form a dome like shape. Each of the vanes has a tab projecting upwards into one of the apertures and rests on the surface of the top member.

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: This utility model provides an electric fryer that is composed of shell, fryer proper, electrothermal components, temperature control components and control box, its electrothermal components, temperature control components and fryer proper are fixed together, the control box can be separated from the fryer proper and the shell. The temperature probe with thermal resistor encapsulated inside and the safety probe with fuse encapsulated inside are tightly held and fixed to the bottom of the fryer proper, its outlets are plugged with the control box when the fryer is in use. When washing, the fryer proper, the shell and the control box can be separated from one another, therefore, the fryer proper and the shell can be bathed in water for washing. This electric fryer is suitable for household use, for it is easy and safe to use, and can be washed thoroughly.

Abstract: A household electric fryer having: a case having a bottom and a side wall and enclosing a warming chamber, the side wall having a lateral opening permitting access to the warming chamber; a bowl contained in the case above the warming chamber, the bowl having a bottom; electric heating elements for heating the bowl to frying temperatures; and an element presenting an imperforate surface between the electric heating elements and the warming chamber.

Abstract: The present invention relates to a device for the high-pressure sterilization of packaged foodstuffs, in particular bottled drinks, a high-pressure sterilization process and an apparatus for carrying out this process.

Abstract: An electric cooking appliance composed of: a tank for holding a cooking liquid; a housing in which the tank is mounted, the housing having an upper opening; an upper peripheral rim surrounding the upper opening, the upper peripheral rim being provided with an indentation; and a pouring accessory constructed to be removably mounted in the indentation to facilitate the pouring of the cooking liquid out of the tank.

Abstract: A fryer includes a cooking vessel, and the cooking vessel includes a wall and contains a cooking medium. The fryer also includes a heater for heating the cooking medium, and a first temperature sensor which determines a first temperature. The first temperature is a temperature of the cooking medium or is a temperature of air within the cooking vessel, depending on a level of the cooking medium within the cooking vessel. The first temperature sensor also generates a first signal indicating the first temperature. The fryer also includes a second temperature sensor, which determines a second temperature of the wall. The second temperature sensor also generates a second signal indicating the second temperature. Moreover, the fryer includes a controller which is electrically coupled to the first temperature sensor and to the second temperature sensor. Specifically, the controller receives the first signal and receives the second signal.

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 domestic fryer assembly and method of using which includes interconnected shell and cooking pot with the shell having an interior cavity receiving the cooking pot. A heating unit as in a resistance bar heater unit is supported by the combination shell and cooking pot and extends down into the cooking pot and features a generally horizontal portion suspended above the cooking pot bottom and preferably having a configuration of a horse-shoe with outer curved sides that generally follow the curvature of the supporting pot. The cooking pot is designed to hold sufficient cooking fluid to provide for deep frying relatively large single item food pieces as in a whole turkey of, for example, 8 to 18 pounds. The food item is preferably retained in a cooking basket that is dimensioned for insertion into the cooking pot. The cooking pot also preferably includes one or more volume reduction step-ins such as a bottom or lower one for doubling as a cooking basket support and/or an upper annular ledge step-in in the pot.

Abstract: An apparatus and a method automatically cook food, for example, a hulled grain such as buckwheat, thereby conveniently providing the uniform and optimal cooking quality of the food to a user. The cooking apparatus includes a cooking cavity that contains food to be cooked and water therein, and a heating unit that heats the food and the water. The cooking apparatus further includes a control unit operated in such a way as to heat the food and the water at a preset initial output of the heating unit, first to reduce the output of the heating unit to a first reduced output and allow the heated high temperature water to be absorbed into the food after a first preset time has elapsed, and second, to reduce the output of the heating unit to a second reduced output and cook an inside of the food using the high temperature water absorbed into the food after the water has simmered.

Abstract: An electric cooking apparatus, e.g. a deep fryer, is disclosed as including a body, a tank for containing food to be cooked and a control module for controlling the operation of the deep fryer, in which the body, the tank and the control module are releasably engageable with one another, and the tank and control module each includes a respective engagement member which are complementary with and releasably engageable with each other, and the control module is locked against movement from the body when the body, the tank and the control module are engaged with one another. The tank has a bottom surface for supporting the food to be cooked, and when the apparatus is positioned on a horizontal surface, the bottom surface of the tank is inclined relative to the horizontal surface.

Abstract: The angel hair pasta basket is a cylindrical mesh basket with a flat bottom, an ergonomic handle and three retaining clips extending downward from the outside surface of the mesh basket. The mesh is a fine mesh sized to prevent fine pasta from escaping from the basket. The flat bottom allows the basket to rest on the floor of a commercial pasta cooker basin. The handle is ergonomic and is attached to the basket at an angle such that it is easy to grasp even when the basket is almost entirely submerged within a pasta cooker basin. The retaining clips allow the basket to be suspended from the side of a stockpot or the rim of a commercial pasta cooker and, thus, allow for hands-free straining.

Abstract: A quick-cooking pot, comprising two complementary containers to be stacked in a hermetic reversible coupling, the first container being provided with means for heating the water contained therein and with at least one first controlled-opening valve for the passage of a preset and presettable dose of hot water and/or water vapor into the second container.

Abstract: A universal pan or pot lid is disclosed, absorbing and filtering steam and smell with the optional aid of a sucking fan. This lid preferably of transparent material is provided with a filter changing color when it is saturated and arranged in a burn proof ergonomic knob that can be detached from the lid flat allowing an easy cleaning and washing of all its components.

Abstract: A multi-level batch fryer includes a vat containing hot oil, a drive mechanism, a timer and a multi-level food compartment. The multi-level food compartment contains food to be fried in the vat containing hot oil. The drive mechanism moves the compartment to different levels either submerged in the hot oil, out of the hot oil or partially within the hot oil. Such movement is dependant on the setting of the timer.

Abstract: The multifunctional combined apparatus for food preparation is a professional catering or household device for thermal food preparation. This device enables a multipurpose food preparation. The essence of the construction of the new device is introduction of a rotary drum (1) in the interior of the oven. Onto inner surfaces of the rotating drum (1) are attached or shaped out of the drum attachments or shovels (4) which are meant to distribute liquids. In the centre of the drum we can statically place baskets or static sheet metal containers (6). Into the drum (1) we can also place divided chambers (7) for food. Once attached, they rotate together and in the same direction with the drum. The second possibility of the construction is that device is based upon the static drum, where the axis is arranged horizontally and into which are placed rotary attachments meant to attach rotary consoles.

Abstract: A frying pot includes a container for receiving therein frying oil, a screen body rotatably and movably received in the container, a casing with an escalating device mounted therein to control the movement and rotation of the screen body. With the rotation and movement of the screen body in the container that is received in the casing, the amount of the frying oil is saved.

Abstract: A pressure cooker includes a cooking pot (22) and a lid (23) removably attachable thereto by interlocking radially-extending circumferentially-spaced locking flanges on the cooking pot and lid. The lid and cooking pot further include handles to facilitate application of the lid to the cooking pot, and safety interlocks which vent the interior of the cooking pot to the atmosphere at all times except when the lid is securely locked to the cooking pot, and also prevent opening the lid when the interior of the cooking pot is pressurized. The lid further includes a manual pushbutton (73) to produce a rapid-release of the pressure within the cooking pot when the lid is to be removed.

Abstract: An Air Core™ cooking vessel has an outer shell, an inner shell disposed inside the outer shell forming an inner space between the outer and inner shells. The inner space formed between the outer and inner shells by interlocking the outer edges of the top flange of the inner shell to outer edges of the bottom flange of the outer shell preserves heat and traps moisture during cooking.

Abstract: An electrode unit 25 applied with a high voltage and a grounded earth plate 26 are disposed in an oil bath 21 in a mutually opposed relationship, and an electric field shielding layer 22 made of insulation material is disposed so as to surround a frying region between the electrode unit and the earth plate 26, with the electrode unit 25 being applied with the high voltage to create a high-voltage weak current in the frying region. For this reason, a safety of a user can be enhanced, permitting the high-voltage weak current to afford a preferable influence to food material.

Abstract: A sanitary hose coupler attachable in a fluid pressure-tight, void-free connection to a resiliently deformable hose for conveying liquid food or drug products under pressure, which is releasably coupleable in a fluid pressure-tight connection to a compatible coupler, comprises an elongated tubular connector body having a rearwardly protruding frusto-conically tapered nose piece forcibly insertable into the bore of a hose, a hollow cylindrical compression member which has through its length a central frusto-conically shaped bore and a clamping member for exerting a compression force couple on the compression member and connector body, thereby pressing the tapered inner wall surface of the compression member into a fluid pressure-tight seal with the outer surface of an end portion of the hose which is expanded by insertion of the nose piece into the hose bore.

Abstract: A baking dish includes a generally shallow platter made of ceramic material suitable to withstand a baking environment and having a baking surface defining a supporting plane on which a baked product can be made. A substantially upright continuous wall in the form of a ring generally conforming to the shape of the baking surface is provided that has a height dimension when supported on the baking surfaces relative to the supporting plane to define a generally cylindrical space for receiving and containing a food product to be baked. The platter and ring have substantially conforming peripheries. A laterally extending bead or a protuberance extends about the periphery of the platter and a deformable engaging member in the form a peripheral lip is provided about the periphery of the ring for removably attaching the ring to the platter about the periphery and for providing a generally sealed connection at the mating surfaces of the platter and wall of the ring.

Abstract: A detachable pan handle structure includes a pan body and a handle. The bottom section of the handle of the pan is provided with an arch-shaped actuating block. The bottom side of the actuating block is connected to the handle, and the other three sides of the block are positioned with an open slot, the actuating block has one side being connected and three other sides of the block are opened without a connection, so that the actuating block can be bent downward and can be withdraw from an engaging hole thereby enabling the pan handle to be detached from the body of a pan.

Abstract: A device for frying food products in fat under vacuum conditions includes a rotating vacuum chamber for centrifuging the product after frying. The centrifuged product is directed through a valve in the bottom of the vacuum chamber to a slice structure, and subsequently is subjected to atmospheric pressure.

Abstract: A device for cheaply and quickly thawing frozen food and particularly frozen meat. A container impervious to water has a quick-release connection for connection to a pump. A second container for holding frozen food is immersed in the first container. The second container will have bores so that water will freely circulate from the first container to the second container. The pump recirculates water through both containers equalizing the water temperature in the container and more quickly thawing frozen food submerged within the water in the second container. A single pump may be connected to more than one water reservoir container making it possible to simply and quickly increase food thawing capacity by simply adding extra containers depending on the amount of frozen food to be thawed.

Abstract: A heat transfer regulating mixture having a metallic component A with a melting point TA and a particulate ceramic component B which is non-wettable by the metallic component A, non-reactive therewith and which has a melting temperature TB which is higher than both the temperature TA and a desired operating temperature TD which is also higher than TA. The metallic component A and the particulate ceramic component B and the respective amounts will typically be selected to have a higher thermal resistivity above TA than below TA. The heat transfer regulating mixture may be incorporated in the heat transfer regulating device having the mixture within an enclosure having first and second contact faces.

Abstract: The invention relates to a food-cooking appliance comprising a cooking bowl designed to be closed by a lid (7) in substantially airtight manner during cooking, heater means, and odor treatment means (10) for treating the cooking odors, which means discharge the treated stream of air to the outside of the appliance via at least one opening (20), said food-cooking appliance being characterized in that it includes cooling means (21) designed to generate a cooling stream directed to sweep across the opening (20).

Abstract: The invention relates to A food-cooking appliance comprising:

Abstract: The invention is directed to an oil treatment apparatus and method for treatment of oil which transports oil to be treated from a source through a first conduit to a treatment station. The treatment station includes a filter system capable of extracting particulate material from the oil and removing the particulate material from the filter system as it is removed from the oil. The treated oil may then be transported for reuse, preferably in a continuous cycle with the source of the oil. A prefiltering system may be used to further enhance maintaining the quality of the oil and/or in efficiently treating the oil while accommodating throughput requirements. The prefiltering system may include a comminuter to reduce the size of larger particles in the oil, a coarse filtering system to remove larger particle, a system to introduce a treatment material to the oil or other systems to facilitate processing.

Abstract: The inner pot of an electric fryer includes an annular electric heating tube at the bottom. Two ends of the electric heating tube are separated from each other, forming there between a gap that forms the coolest section of the inner circumference at the bottom of the inner pot. An oil gathering groove is provided at the coldest section and communicates with the bottom center of the inner pot by means of an oil passage passing through the gap between the two ends of the electric heating tube. The inner pot is designed to have a bottom slanting downward toward the oil-gathering groove after combined with an outer pot. Thus, the remaining oil in the inner pot is able to flow into the oil gathering groove along the inner wall and through the oil passage to prevent remaining oil inside from accumulating near the electric heating tube and catching fire.

Abstract: The invention provides a novel cooking device that saves more than 70% fuel as compared to conventional cooking systems and comprises, (i) a basal receptacle, (ii) a series of cooking utensils, and (iii) inner cover and outer cover, both engaged firmly to the basal receptacle.

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: The removable device for taking hold of, lifting, handling, and pouring from cooking utensils having two diametrically opposite outwardly-directed handles in the form of lugs (2), each of which has an opening (5) that is substantially parallel to the inner edge (6) of said lug (2), is characterized by the fact that it comprises a pair of removable shells (10) suitable for fitting over said lugs (2) and made of a thermally insulating material, each shell (10) presenting an internal cavity (11), which opens out laterally through an oblong orifice (13), which is suitable for receiving a lug (2) inserted through said orifice (13), and which is fitted with an internal locking/unlocking device (20) suitable for co-operating with the opening (5) in the lug (2) when received in said cavity (11).

Abstract: A pot cover structure includes a cover and a number of clips, the center bottom of the cover is formed with a rim of wall with at least of two holes on the wall for the clips to secure therein, each clip has a stop section at the top portion, a contact section at the center portion and a block extending from the contact section downwardly, the block has a pair of clipper edges extending there from, the clips are equally set along the wall of the cover, when the cover is placed onto the pot, the stop section slows down the movement to prevent an abrupt engagement.

Abstract: A cooking appliance has a vessel, a top and first and second racks each having a food item support surface. The first rack has a rack support suitable to support the second rack on top of the first rack in nested relation with the food item support surface of the second rack spaced a predetermined distance above the food item support surface of the first rack. The first rack includes a plurality of attachment clips to interconnect the two racks. The racks are interconnected by stacking the racks in a vertical stack and rotating the racks relative to one another for handling the racks as one unit. When interconnected, relative rotation of the racks is prevented. One rack includes a rectangular utensil receiving opening in a bottom surface sized and shaped to receive the tines of a standard kitchen for transporting the rack independently.

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: The noodle gelatinization apparatus holds a plurality of baskets (32) by hanging both their ends on hangers (38) connected to a chain conveyor rollers placed at designated intervals, lays the delivery lane of the chain conveyor in a steam chamber (26) where steam is supplied from its lower part, and passes the baskets through the steam chamber after loading them with noodle strings near an entrance (26a) to the steam chamber. According to the present invention, each of the baskets is a box-shaped body partitioned into a plurality of container compartments with a large number of holes such that each container compartment is capable of containing one serving of noodle strings. Also, hanger support rails are installed spanning between an entrance side and an exit side of the steam chamber. Besides, the basket entering the steam chamber from the entrance side moves toward the exit side (26b), being pushed by the succeeding baskets.