Abstract: A device for steam cooking food comprising a closed chamber for containing said food and having an access door for insertion and removal of the food. The chamber includes a floor having a plurality of vents therein. A reservoir for containing liquid for producing steam is positioned beneath the vents and transmits steam in one direction, said steam in said chamber producing a condensate containing contaminates from said food, said condensate being transferred through at least one group of said vents to the reservoir. A pan is located beneath said one group of said vents for catching said contaminated condensate.

Abstract: Apparatus and method for preparing hot food products in portions of predetermined size by rehydrating a dehydrated food product to provide a dough that can be shaped and heated. The apparatus includes means for storing bags of dehydrated product and for opening individual bags as needed to maintain a desired level of dehydrated product in a hopper. Rehydration means are provided, including a metering chamber to meter a portion of the dehydrated food product, and a rehydration head to uniformly wet the dehydrated food product to form a coherent dough. The dough is passed through a forming means to form it into predetermined pieces that are extruded from a forming chamber, and a wire knife passes linearly across the forming chamber to separate the extruded product therefrom. A product transfer conveyor is provided to convey the shaped dough pieces to a fryer vessel in which heated frying oil is provided.

Abstract: A small, inexpensive doughnut fryer has a conveyor and separate elevator that are driven from the same shaft without interference with one another. Sprockets for driving the elevator are recessed to receive rods from the conveyor. The entire conveyor assembly is provided with a quick release coupling to the power supply. A method and apparatus for moving objects to be fried through a hot frying liquid by producing intermittent waves and eddies in the liquid in the desired direction of travel to propel the objects in a straight line.

Abstract: The present invention provides an apparatus for manufacturing boiled noodles. The apparatus comprises substantially a raw noodle manufacturing unit, a boiling unit for boiling raw noodle elements fabricated by the raw noodle manufacturing unit and a control unit controlling operations of the raw noodle manufacturing unit and the boiling unit. According to the apparatus, each meal of the boiled noodles can be automatically fabricated during a short time interval, by supplying and measuring grain flour and kneading water, fabricating the raw noodle elements automatically and boiling the raw noodle elements automatically by means of controlling the operations of the apparatus.

Abstract: The apparatus comprises a dough preparation station, for preparing fresh dough and a tank adapted for containing water at 100.degree. C. for pre-cooking dough produced at the dough preparation station. A roller is effective to prevent pre-cooked dough from breaking as it is moved to a shaping station, including a pair of conveyor belts having vanes for shaping dough. The apparatus further comprises a cutter for cutting shaped dough, into segments of preset dimensions and a drying station, for drying dough segments.

Abstract: A multiple mode deep fat food frying machine has a deep fat cooker, a hopper with structure for dropping food into the deep fat, and a multiple mode control for the food dropping structure; the control has a rotary cam with inner apertures and an outer periphery with a detent having a root at a greater radius than the aperature, a first photo-optical sensor picks up the apertures and a second photo optical sensor picks up the detent, a selector sends the signals from only one or the other sensor to the food dropping structure, the cam is mounted on a drive for a device to remove food from the fat. A method of controlling a fat fryer has the steps of rotating a cam, optically sensing the apertures, optically sensing the detent, and direction one of the sensing to control food drop; this apparatus and method are paticularily suited for a hot and greasy environment.

Abstract: Automatic food dispensing apparatus comprises a hopper (4), a rotatable cylinder (12) having a recess for receiving and dispensing a predetermined amount of food to a food container (40) in the form of a perforated metal rectangular container, the container being movable between a rest position, a first portion in which the container is disposed in a food cooker (26) for cooking the food dispensed in the container, and a second position in which the container (4) is held above a food dispenser (76) so that the food in the container is dispensed to a cup (76). The container (40) has a pivotable base (44) and spring clips (50) along one side which hold the base (44) in place. In the first position in the cooker (26), a spring metal strip holds the base in place and defines the lower limit of movement of the base. In the second position in the cooker, the clips (5) engage a metal bar (92) for releasing the clips and the base (44).

Abstract: A mixture of shredded potato, egg, flour, pepper, baking powder and onion are combined to form a potato pancake mixture. Discrete units of the mixture are deposited on a moving grill over a vat of cooking oil. At the discharge end of the vat of cooking oil the moving grill is raised vertically and then inverted to discharge the cooked product onto a conveyor belt which takes it to a freezing station and subsequently to a packing station.

Abstract: In a deep fat frying appliance, microwave energy is applied by separate magnetrons to a pair of ceramic vessels located side by side. The foods are held in baskets which are connected with lids for the vessels by slotted brackets which lower the baskets into the vessels when the lids are closed and lift the baskets out of the oil for drainage when the lids are opened. Each magnetron is maintained in a deenergized state unless the corresponding lid is fully closed to depress a plunger switch.

Abstract: An apparatus and process for continuously producing a co-extruded wrapped food product is disclosed. The apparatus includes a double nozzle extruder member having inner and outer tubular barrels arranged with the inner barrel being positioned centrally within the outer barrel. First and second hoppers are adapted to supply a filling food material and a moldable food material to their respective barrels. Feeding means continuously move the two food materials from each of their hoppers through the barrels to form a filled ribbon of food material. Means is included for continuously shaping, cutting and sealing the ribbon to form the wrapped food product in a single step and without any waste. The shaping, cutting and sealing means is adapted to receive the ribbon of food material and continuously produce the final wrapped food product.

Abstract: The present invention pertains to an apparatus (1) for cooking food, particularly for cooking food by temporarily dipping it into a liquid at high temperature which allows to carry out a continuous replacement of the liquid present in the cooking vessel (2) so that the purity and clearness characteristics thereof are kept almost unchanged during the repeated dippings of food, while maintaining the temperature unchanged too.The apparatus (1) comprises the use of an additional receptacle (6) for the liquid, disposed close to the cooking vessel (2) and to the respective heating members (5) and inside which the liquid itself is brought to its optimal temperature and then sent to the cooking vessel (2). The latter is provided at the bottom with an opened discharge port (16) through which the cloudy liquid is evacuated and to which a trap (17) suitable to allow the liquid to maintain a predetermined level within the cooking vessel (2) is connected.

Abstract: A conveyor for removing generally disc-shaped articles from a liquid and orienting the articles with their planes generally vertical includes an endless conveyor with a surface having a plurality of rods extending therefrom in a generally perpendicular orientation therewith. The rods are of at least two different lengths, and nearest adjacent rods are separated by a distance less than the average diameter of the articles. The rods are arranged on the surface in a pattern of varying heights wherein nearest adjacent rods are generally of different lengths.

Abstract: A machine forms tortillas into cooked taco shells using a conveyor with a plurality of complementary, vertically extending forming elements which shift from a nested to an open condition as the conveyor sprockets are traversed for feeding and discharging the product. On the lower conveyor run the forming elements pass through a channel of cooking oil and then on to a station where cooked taco shells are discharged. A loading conveyor feeds tortillas in a spaced column towards the forming elements and an acceleration conveyor operates between the loading conveyor and forming conveyor for positioning the tortilla for engagement with a forming element.

Abstract: The apparatus for cooking of food items, in particular, pasta, dehydrated vegetables or the like, comprises a hot water generator, a cooking chamber combined with it, a food inlet entering the cooking chamber and a separating chamber following the cooking chamber through an outlet. The separating chamber is located under the cooking chamber, so that the cooked food items drop into the separating chamber following the completion of the cooking process. The cooking chamber, the hot water generator connected with it and the separating chamber form a coherent, compact unit.

Abstract: Semiautomatic food frying apparatus is disclosed which provides apparatus which may be easily and safely operated to prepare small portions of various food products. In one embodiment, the food frying apparatus includes an upright cabinet with a fan assembly mounted to exhaust air through the top of the cabinet while drawing air in, through and from the lower portion of the cabinet. A removable one-piece filter unit is positioned in the path of air flow to remove odors, gases, smoke, etc. . . . from the air before the air is exhausted back into the room. The removable filter includes a paper filter together with activated charcoal particles configured as an integral unit. In another embodiment, the fan assembly and filter unit are replaced by a closed-loop air cleaning system which does not discharge the internal air of the apparatus into the room. A container for holding a supply of cooking oil is located in the lower portion of the cabinet.

Abstract: An apparatus and method for dispensing individual orders of a hot food product. The apparatus is designed to use a food product provided in a dehydrated form, such food product being readily reconstituted by the addition of a liquid. The apparatus includes a mechanism for delivering an amount of dehydrated food product corresponding to the size of an individual order, a chamber and system for rehydrating the product, a mechanism for cutting rehydrated product forced out of the chamber, a cooking device for the severed product, and a conveyor for delivering cooked product. The invention further provides a lever that combines a closure for a carrier of dehydrated product with a shower head for furnishing water for reconstituting the product, and provides a device for cooking and for conveying rehydrated product.

Abstract: A machine forms tortillas into cooked taco shells using a conveyor with a plurality of complementary, vertically extending forming elements which shift from a nested to an open condition as the conveyor sprockets are traversed for feeding and discharging the product. On the lower conveyor run the forming elements pass through a channel of cooking oil and then on to a station where cooked taco shells are discharged. A loading conveyor feeds tortillas in a spaced column towards the forming elements and an acceleration conveyor operates between the loading conveyor and forming conveyor for positioning the tortilla for engagement with a forming element.

Abstract: Deep fat fryer having plurality of food-supporting baskets, individual motor and switch controls for raising and lowering baskets mounted in forward lower portion of fryer casing to facilitate servicing thereof.

Abstract: Automatic food frying and dispensing apparatus is disclosed which is housed in a supporting cabinet and includes a device for holding a supply of cooking oil and a heating device for maintaining the temperature of the cooking oil at a predetermined temperature. A fan assembly exhausts air through the top of the cabinet. A derated precipitator, a flame arrester and a charcoal filter are positioned upstream of the fan assembly and in the path of air flow. A switch device is positioned in the path of air flow and shuts off the heating device if the air flow drops below a predetermined value. Food handling apparatus automatically lowers the food to be cooked into the cooking oil when a customer selects a desired cooking time and automatically raises the food from the cooking oil and dumps the food into a container positioned at the food collection station at the end of the preselected cooking time.

Abstract: The invention relates to an industrial deep-fryer adapted for cooking successive proportioned amounts of frozen foods. It comprises unique means for filling and draining off the deep-fry pan, a hermetically closed deep-fry pan, proportioning means and a cup distributor.

Abstract: A deep-fry pan for industrial deep-fryers. The pan is hermetically closed during operation to minimize contact between oil contained in the pan and ambient air and to minimize pollution of the room in which the fryer is located.

Abstract: Disposable bags in which comestibles can be cooked and subsequently stored, if desired. Provision is preferably made for so attaching the bag to a cooperating utensil or accessory as to facilitate access to the contents of the bag and promote rapid and uniform cooking of the comestibles.

Abstract: Food frying and dispensing apparatus is disclosed which is housed in a supporting cabinet and includes a device for holding a supply of cooking oil and a heating device for maintaining the temperature of the cooking oil sufficiently high for cooking successive batches of food products introduced into the oil by a food support basket. A fan assembly exhausts air through the top of the cabinet. A derated precipitator, a charcoal filter, a fragrance holding apparatus and an ozone generator are positioned upstream of the fan assembly and in the path of air flow to eliminate any smoke or odor produced within the apparatus prior to discharge of the air from the cabinet. Food handling apparatus pivotally positions the food support basket in three separate and distinct positions with the three positions being in the cooking oil in a "cook" position, out of the oil in a food product "dispense" position and out of the oil in a "ready" position.

Abstract: A consumer operated frying machine receives food in open-top container, transfers the food to a frying station for cooking in hot oil, and returns the cooked food to its original container for consumption. Cooking oil is continuously heated, filtered and recirculated through the frying station for improved cooking. A dumping mechanism provides a means to drain excess oil from the cooked food and oscillates to loosen food products which may adhere to the machine during cooking. A sealing lip and air replenishment and filtration system combine to prevent undesirable cooking odors from entering the surrounding environment.

Abstract: A frying unit for continuously frying potato chips and other snack foods such as corn chips and sweet potato chips is disclosed. The unit is compact, may be easily cleaned and serviced, and automatically controlled at an external control station. The unit consists of an elongated frying kettle covered by a hood and having, optionally, a slicer at an entrance end. A product delivery conveyor is disposed at an exit end. Twin paddle wheels are provided within the kettle for breaking up the sliced product as it enters an oil bath therein. Downstream of the paddle wheels a submersion conveyor is provided having depending flytes mutually spaced therealong for conveying the product through the oil bath to the delivery conveyor at the exit end. The entire product conveyor system, paddle wheels and conveyors may be pivoted upwardly as a unit, out of the kettle, by a linear actuator mounted on the external side thereof. A flexible drive coupling is provided to facilitate this pivotal movement.

Abstract: A cooking utensil for the deep fat frying of certain food items such as spring rolls and the like by immersion into hot liquid such as cooking oils which includes a food container with an opening for insertion and removal of the food. A piston-like member is slidably moveable within the food container, having one end abutting any food that is inserted into the container and a second end extending externally of the container. A control means, which is selectively activated by the user, causes the piston member to be positioned along a range of positions from a first position farthest away from the opening of the food container to a second position closest to the opening so that upon completion of deep fat frying, the control means can cause the piston member to slidably push the food contained in the food container at least partially out of the opening for easy removal.

Abstract: A fryer for cooking foods by immersing the food in heated oil. The oil is circulated through a cooking tank and through a separate heat exchanger. The rate of oil flow is fast enough to maintain turbulent flow in the heat exchanger for maximum heat transfer to the oil from the heat exchanger surfaces. High velocity oil flow in the tank provides maximum heat transfer from the oil to the food being cooked. The fryer may also include a cylindrical drum for carrying food through the cooking tank. The cooking tank will be semi-cylindrical, and food is carried by perforate shelves carried by the drum. The shelves are angled so food slides off a shelf when the shelf moves out of the tank; and, after some further rotation of the drum the shelf can receive food. The food is carried around the drum, preheated by being held over the heated oil, then moved through the oil. The drum can be loaded and unloaded from the front.

Abstract: A consumer operated frying machine receives food in an open-top container, transfers the food to a frying station for cooking in hot oil, and returns the cooked food to its original container for consumption. Cooking oil is continuously heated, filtered and recirculated through the frying station for improved cooking. A dumping mechanism provides a means to drain excess oil from the cooked food and oscillates to loosen food products which may adhere to the machine during cooking. A sealing lid and air replenishment and filtration system combine to prevent undesirable cooking odors from entering the surrounding environment.

Abstract: A cooking utensil comprising a pan with a flat bottom and vertical side means formed integrally with said bottom, and an array of evenly spaced substantially uniform holes formed in a portion of said bottom to provide a food extrusion area, the remaining portion of said bottom providing a food holding area.

Abstract: An automatic machine for cooking food such as soup-paste, rice or pot herbs, in which a support structure with a base and an upper working plane is provided with an open cooking tank contained within the support structure above the base and below the working plane, a water entry duct and an exit overflow duct is provided, water is supplied to the tank at a predetermined temperature, and a water circulation is associated with the tank and housed within the support structure for circulating cooking water at a predetermined temperature through the tank for intermixing with the water supplied by the water supply to the tank, and the temperature of the water in the tank is maintained at a predetermined temperature while the level of the cooking water is maintained at a predetermined level and the water is forced to exit through the overflow duct for the removal from the cooking water in the tank of particles suspended in the water such as starch and scums through the overflow duct.

Abstract: This invention relates to methods and apparatus for producing bakery goods, and in one embodiment useful in producing so-called rosettes, comprises forming means for forming the desired shape from batter, and cooking means in the form of a tank for containing heated oil, wherein the tank includes means for moving the bakery goods from the region of original exposure of the batter to the oil to means for turning the goods upside down and re-exposing them to the cooking oil, and means for removing the cooked goods from the cooking oil, wherein said means are arrayed in tandem and have associated means for causing formed products to be moved successively from each of said means to the next in sequence, the apparatus being adapted to maintain the forming means within prescribed temperature limits and substantially entirely free from cooking liquid upon being dipped in the batter.

Abstract: An apparatus and method for dispensing individual orders of a hot food product. The apparatus is designed to use a food product provided in a dehydrated form, such food product being readily reconstituted by the addition of a liquid. The apparatus includes a mechanism for delivering an amount of dehydrated food product corresponding to the size of an individual order, a chamber and system for rehydrating the product, a mechanism for cutting rehydrated product forced out of the chamber, a cooking device for the severed product, and a conveyor for deliverying cooked product. The invention further provides a lever that combines a closure for a carrier of dehydrated product with a shower head for furnishing water for reconstituting the product, and provides a device for cooking and for conveying rehydrated product.

Abstract: A machine for preparing and cooking corn dogs which are batter coated weiners upon a stick has a fry tank and coating bin mounted on a frame. Food articles are impaled by sticks driven through clasps in holes in a stick clamp. The food articles are dipped into a coating substance by elevation of the coating bin. The articles are elevated by rotating or flipping them above the lip of the fry tank and immersed in hot grease within the fry tank, cooked, and then elevated by rotating or flipping them out of the fry tank. The sticks are unclasped from the stick clamps and placed on a receiving tray. Thermostatically controlled heating elements suspended above the floor of the tank heat the grease.

Abstract: A cooking apparatus is provided comprising a hopper for storing raw or precooked foodstuffs; metering means constructed and arranged to meter by weight a predetermined quantity of foodstuffs received from the hopper, a vibratory conveyor operable to promote the movement of foodstuffs from the hopper to the metering means by gravity; a cooking medium; and a cooking container displaceable between a first position in which the container receives foodstuffs from the metering means, a second position in which the foodstuffs in the cooking container are placed in the cooking medium and a third position in which the foodstuffs may be dispensed.

Abstract: A food extruder wherein an extruder plate has perforations between its inside and outside surfaces and is sandwiched between a food chamber and a fluid housing is disclosed. Food enters the chamber and is passed through the perforations in the extruder plate. A rotary knife within the fluid housing cuts the food into portions of preselected size immediately upon their extrusion. A second rotary knife contained within the food housing clears any food blockage occurring in the vicinity of the interior surface of the extruder plate. Fluid is directed through the fluid housing past the exterior surface of the extruder plate for the purpose conveying food portions thus formed to the next stage in processing in a manner which prevents food portions from adhering either to one another or to elements of the food portion maker.

Abstract: Disposable bags in which comestibles can be cooked and subsequently stored, if desired. Provision is preferably made for so attaching the bag to a cooperating utensil or accessory as to facilitate access to the contents of the bag and promote rapid and uniform cooking of the comestibles.

Abstract: An apparatus and method is disclosed for continuously preparing a partially-fried, batter-coated, frozen comestible product, such as a fish filet, having a novel ridged batter topography. The apparatus has an infeed conveyor belt with support elements and a means for providing a hot cooking oil bath that is maintained at a level that does not exceed 1/2 inch above the top of a batter-coated comestible resting on the support elements. Preferably, the hot oil does not cover the top of the comestible placed on the support elements. The support elements of the infeed conveyor belt have a defined size and spacing which provides a controlled physical environment to support a batter-coated comestible in the hot cooking oil bath while batter begins to droop from the comestible and is irreversibly heat-set in a desired ridged topography. After the ridged batter topography is formed, the comestible is transported deeper into the hot cooking oil bath to completely heat-set the batter-coating.

Abstract: Apparatus for forming and cooking articles made from material of dough-like consistency. The apparatus combines: means adapted to contain a fluid cooking medium at an elevated temperature; an endless belt means adapted to continuous operation having a plurality of convex porous mold members arranged on a surface; a web-like articulated continuous conveyor means adapted to receive finite quantities of amorphous, dough-like material; and means for intermittently positioning consecutive portions of said web-like conveyor means into operative engagement with consecutive mold members to shape each of said quantities of material of amorphous, dough-like consistency into articles of desired configuration. Thereafter the engaged portions of said conveyor and belt means move into said fluid cooking medium containment means.

Abstract: A direct fired fryer includes a combustion chamber heated by burner means and heats a vat of cooking oil through a partition wall as well as through a network of heat conducting tubes arranged in the vat and communicating with the combustion chamber. A wiper conveyor sweeps fines from the bottom of the vat to a sump for discharge outside of the conveyor and also cleans the upper surfaces of the heat conducting tubes to minimize the carbonaceous burnoff.

Abstract: Method and apparatus is disclosed for processing food products such as potato chips and the like. A frying medium mist is contained in a vat in which the water vapor or steam being released from the product and the frying medium being generated rises upwardly through a pre-treatment chamber in which a pair of superposed perforate conveyors are mounted. The product is sliced or cut into parts which are conveyed to the feed end of the upper conveyor. The upper conveyor moves the product in a path along the length of the vat for discharge onto the lower conveyor, which moves the product along a reverse path for discharge into the vat. The product passes through the chamber in an atmosphere of the frying medium mist and steam. The speed of the conveyors is selectively controlled at a rate which causes the product to remain in contact with the atmosphere for an optimum dwell time for partial cooking as the frying medium mist and steam deposit on the product.

Abstract: This invention concerns food cooking and dispensing apparatus which includes a container for the foods to be cooked and dispensed, a cooking unit and a food holder. The food holder is movable between a first position in or exposed to the cooking unit. There is also included a metering device which is adapted, when operated, to convey a predetermined quantity of the food from the container to the food holder in its first position. The food holder is such that when moved to its second position it discharges food therein gravitationally to a dispensing unit. The apparatus also includes actuating means for operating the metering device and moving the food holder and also prepaid coin operated means for initiating the action of the actuating means.

Abstract: A miniature size doughnut fryer has a portable hopper easily removed from the frying machine and which is automatically positioned in an aligned cutting position when installed on the machine. An improved safety cut-out device is provided for a belt drive to assure that the doughnut conveyor stops in an overload condition but which signals the operator that the overload condition is existing. The drive and safety cut-out are provided housed within the heater housing adjacent the frying tank of the machine for ease of assembly and manufacturing cost. The heater element housing is mounted on pivots which allow easy pivotal removal of the heating elements from the frying tank as well as providing a wide stance support for the heating elements when pivoted out of the tank. The drive and control circuitry for the conveyor and the cutter head are interlocked to prevent repetitive cycling of the cutter head during a conveyor overload position. An improved dual head doughnut cutter is also provided.

Abstract: An apparatus and method for preparing foodstuffs, and particularly sausages and buns such as hot dogs. A reservoir containing heated water is provided and sausages are immersed in and moved through the heated water by a conveyor while buns are moved through heated vapor from the heated water to heat the sausages and buns to a desired serving temperature.

Abstract: A process for preparing french fried potatoes for freezing and subsequent finish frying to resemble closely french fried potatoes prepared directly from fresh potatoes, in which after completion of the preliminary potato treatment steps of peeling, trimming, cutting into french fry size strips, and washing, the strips are then treated with hot oil for a brief period, and that step is repeated following at least one treatment of the potato strips to a hot, (300.degree. to 400.degree. F.) high velocity process vapor of high moisture content (60 to 65%) and following a final oil treatment, exposing the strips to a hot, dry process vapor for reducing the gross weight about 30%. This process produces a pre-fried potato product with an oil content of about 3 to 7%.

Abstract: Frying apparatus including a fry pot and rack handling means for inserting a vertical stack of frying racks into and withdrawing the frying racks from the fry pot is disclosed. The rack handling means includes a frying rack assembly and a rack support assembly movably suspended with respect to the open mouth of the fry pot. The rack support assembly includes portions defining an open channel detachably engaging the frying rack assembly and means for guiding the frying rack assembly for movement from an elevated position above the open mouth of the fry pot wherein the frying rack assembly may be inserted into the channel prior to a cooking cycle or withdrawn from the channel after completion of the cooking cycle, to an immersed position inside of the fry pot wherein food portions previously loaded onto the frying rack assembly may be fried during a cooking cycle.

Abstract: Apparatus for producing instant cupped noodles comprising disposing a mass of raw noodles in a liquid-permeable metal cup, the cup having at least a tapered wall, placing a liquid-permeable metal lid to cover the opening of the metal cup, and completely immersing the metal cup in a heated oil for frying the mass of noodles housed in the metal cup while the cup is inverted and immersed, thereby rendering the mass of noodles dense in the portion close to the bottom of the metal cup and sparse in the portion close to the metal lid. The metal cup is then taken out of the heated oil, the metal lid is removed from the metal cup for discharging the fried mass of noodles, and the discharged fried mass of noodles is dried.

Abstract: Apparatus for frying instant noodles wherein a portion of steamed noodle to be fried is contained in a receptacle with a telescoping lid, the receptacle and the lid being mounted on the first and second conveyors respectively so as for the lid to telescope into the receptacle for a certain time according to the movement of the conveyors, during which time the telescoping depth of the lid is caused to vary to obtain a good frying condition.

Abstract: A fry basket for supporting food items, such as pies and fish filets, to be cooked in an immersed position in a cooking medium. The fry basket has a generally rigid frame presenting parallel, spaced-apart transverse support members. A unitary sheet of low heat capacity flexible material is supported from the transverse frame members to form a plurality of pouches. Each pouch has a pair of opposed sidewalls and a bottom portion with each of the sidewalls of each pouch hanging from a transverse frame member of define, together with the pouch bottom portion, a pouch having a generally U-shaped cross-sectional configuration.

Abstract: An apparatus is provided for cooking frozen french fries in which a supply of frozen potato pieces is held in a hopper and in which the potato pieces are continuously fed from the hopper at a predetermined, adjustable rate, by means of an upwardly slanting endless conveyor, into an enclosed bath of hot cooking liquid. Water vapor generated when the frozen potato pieces contact the hot liquid is removed by a vapor extraction system. A second endless conveyor is provided within the cooking liquid to carry the potato pieces submerged within the liquid while being cooked. The speed of the potato pieces through the cooking liquid is continuously adjusted, in response to cooking liquid temperature fluctuations, as necessary to provide french fries consistently cooked to the same degree. The french fries are automatically discharged from the apparatus.

Abstract: A portable device for making donuts and the like which includes a batter extruder, a cooking scroll into which the extruded batter is received, a heating element underlying the scroll for heating the cooking medium introduced therein for cooking the extruded batter, a circulation pump for circulating the cooking medium in which the extruded batter is carried through the scroll, a temperature regulator for regulating the temperature of the cooking medium in the scroll, a flow controller for controlling the flow of cooking medium through the scroll, and a conveyor for evacuating the finished product from the scroll. The extruder and flow controller are synchronized, whereby a continuous stream of raw batter may be introduced into the cooking medium and cooked therein.