Abstract: A cooking device having an outer pot and an inner pot removally suspended in the outer pot is proposed for better and easier cooking of foodstuff. The inner pot is made of thermally conductive, metallic material and is adapted for initially cooking foodstuff with a separate heater for a short period of time. The outer pot is made into a thermally insulated construction and adapted to house the inner pot containing the semi-cooked foodstuff in the outer pot in a thermally insulated manner, so as to allow the semi-cooked foodstuff to complete the cooking by its own latent heat without a further heating by an external heat supply means.

Abstract: An improved basket for the preparation of fried food products includes a wire mesh bottom wall and three upstanding wire mesh side walls. A perforate gate is pivotally attached along the fourth side of the basket and is secured in a closed configuration by a latching arm pivotally attached to a top edge of each side wall. Handles including a grip are also attached to the top edge of the side walls and can be used for the insertion and removal of the basket containing food products from a hot oil bath. The fried food products can be gently removed from the basket and deposited onto a worktable by conveniently tilting the basket to an inclined orientation so that the latching arm disengages from the gate either by gravity or by downward pressure on a lever arm attached thereto.

Abstract: A reduced-pressure fryer machine adapted to fry a food material in a food container case by immersing same in heated oil in a reduced-pressure frying vessel, the food container case being constituted by an open-topped container body substantially unperforated except its bottom side and a substantially unperforated lid for opening and closing the open top side of the container body.

Abstract: A food cooking device comprising a housing, a food intake means mounted on a front wall of the housing, a reservoir in the housing for retaining a cooking liquid, support means disposed in the housing for supporting food, drive means in the housing for moving the support means, a food outlet means disposed in a wall of the housing, and power means for heating the cooking liquid, the drive means being adapted to position the support means to receive food from the food intake means, immerse the food in the cooking liquid, to remove the food from the cooking liquid, to hold the food for drainage, and to deliver the food to the food outlet means for removal from said device.

Abstract: A food processing equipment particularly adapted for frying treatment of various kinds of vegetable root, meat and marine object which are first sliced and then disposed in a drying basket for removal of moisture; afterwards, the processed food is submerged in fructose for a period of time in a frying tank, and then the fructose is discharged out of the tank with frying oil charged thereinto subsequently. The food is then fried in the frying tank for some time. The fried food taken out of the frying oil is first shaken up and down and rotationally so as to get the same deoiled in a vacuum state. The deoiled food is then blown cool by way of cold air produced by a cooling machine. Next, the cooled food is carefully seasoned so that the original color and flavor and nutrition of the processed food can be well maintained and the same is tasted crispy and can be reserved for a longer time.

Abstract: An improved vacuum type food frying apparatus is mainly equipped with a food feeding device, a frying tank, an output device, a vacuum generating device, an oil heating and filtering device, an oil recycling and storing device. Food put in a plurality of baskets goes through a vibrated conveyor platform and is dehydrated by hot air blow and then is dispensed to different layers of the frying tank which is filled with frying oil stored in the oil recycling and storing device and constantly heated and filtered in circulation by the oil heating and filtering device; afterwards, the frying tank is vacuumized and the food in the baskets is intermittently shaken by way of an vibrated frame. After the food is properly fried, the food receiving baskets are lifted up and taken out of the frying tank and delivered to the output device which is actuated to vibrate and cooled by cold air blow.

Abstract: A vibration-type food soaking device adapted for a vacuum-frying machine is provided with a soaking tank and a food receiving basket which is associated with a pair of hydraulically-operated cylinders so as to permit the basket to be oscillated up and down; and also connected to an oscillation motor, permitting the same to be vibrationally moved from right to left.

Abstract: A self-draining cooking pot, such as a pasta pot, which facilitates the draining of liquid. A handle assembly includes a valve module which is readily-removable to facilitate cleaning, and a strainer to block the passage of food into the valve while permitting the flow of liquid. Included as part of the removable valve module is a sliding shaft with a resilient sealing member mounted on one end, and the sealing member is spring-biased against a valve seat. The handle assembly also includes a trigger lever for manual actuation of the valve. To prevent inadvertent draining of the pot, a lock-closed device engages the trigger lever until released by a pushbutton. To facilitate removal of the readily-removable valve module, a similar lock-open device is provided for the sliding shaft.

Abstract: Apparatus in which a food product is cooked by being impaled on a plurality of heated grills that extend substantially therethrough. In this simplified apparatus, an operator rotates a first handle, which causes the elements of a separator to drop under gravity to a position among the grills and which further causes a press to descend to impale the food product onto the grills. The operator pulls and releases a second handle, which causes a container of heated cooking medium to raise and cook the food product, a cooking timer to start, the container to be lowered at the end of a predetermined cooking time, and the separator element to raise from the grills, thereby separating the food product from the grills. All of the above operations may be accomplished without the use of a motor or similar power source.

Abstract: A reciprocally vacuumized and pressurized multipurpose food processing apparatus provided with a meshy basket in which all kinds of to-be-processed food can be received and that is plunged into the oil or other kinds of special fluid received in a frying pan for soakage or blanching especially applied to green vegetables or fruits; during the process a reciprocally applied pressure and vacuum are exerted thereto so as to make the soakage process faster and better; and in the meanwhile, the meshy basket can be moved in an up and down manner by a pneumatically operated cylinder and can be continually rotated in one direction for stirring purpose via a motor, making the soakage even. The soaked food is then fried with oil with the meshy basket moved up and down and turned continually under a vacuum state; afterward, the fried food is reciprocally subject to a pressure and vacuum state and de-oiled via a centrifuge.

Abstract: An electric deep fat fryer comprising a pan (1) for containing a cooking bath (2), an electric heating resistance, and a basket (3) for foodstuff to be fried, the basket being adapted to occupy either a lowered position in which the pan is immersed in the bath or an elevated position in which the basket is maintained above the bath. Mechanism (4) is provided for lowering and raising the basket, controlled by a control device comprising a timer (5). The mechanism for lowering and raising the basket and the timer are driven by a single motor (6). The control device comprises an automatic selector (25) controlled by a control member (26) of the timer and by the position of the basket, so as to drive either the timer when the basket occupies its lowered position, or the mechanism for lowering and raising the basket. Particular utility in household deep fat fryers.

Abstract: The invention concerns a utensil for cooking food. There is a container provided with an opening for insertion and removal of the foodstuffs to be cooked. The container is mounted on a stand and may be used at an angle of about 90 degrees or about 45 degrees. A speed control to permit stirring of the ingredients is provided. Any suitable heating source may be used.

Abstract: A timing ascending apparatus for a frying machine includes a timer unit, a control rod assembly with a control hook, and an ascending rod assembly with a positioning hook. A horizontal net is carried on the ascending rod of the ascending rod assembly. A transverse actuator rod connects rotatably the positioning hook to the ascending rod. When a frying time is set by rotating the rotary button of the timer unit and the transverse actuator rod is depressed until the positioning hook catches the control hook, the horizontal net is moved from an upper limit position to a lower limit position. Depression of the transverse actuator rod compresses the coiled piston spring of a restoration device. The upper limit position is in the top portion of an oil tank somewhat above the cooking oil surface, while the lower limit position is in the bottom portion of the oil tank.

Abstract: A sous vide reheating device preferably includes at least two water heating chambers with each chamber having a heating device and a thermostat for controlling the temperature of the water in the chamber. An agitation mechanism is provided to circulate the water in each chamber. Each chamber is preferably divided into a plurality of sub-chambers with each sub-chamber having an associated timer to measure the amount of time elapsed for that sub-chamber. The device may include a plate storage and warming mechanism and has a work space for preparing the sous vide foods for service to a consumer.

Abstract: An apparatus and method for preparing deep fried food portions. The apparatus consists of a floor and at least one side wall extending upwardly from the floor. The floor contains one screen-covered drain, two pinhole-sized drainage holes, and a plurality of substantially planar floor portions. The selected size of the holes in the screen covering the drain depends upon the size of particles which naturally detach from food portions during preparation. The apparatus is placed in a cooking liquid-filled conventional deep fryer, and cooking liquid enters the apparatus through the drain, drain holes, and openings in the side walls, partially filling the apparatus. Food portions are coated with either a batter or breading and are placed in the apparatus. The food portions immediately sink to the bottom of the apparatus, directly contacting the floor portions. Unlike typical mesh food baskets, the coating does not "grip" the floor portions.

Abstract: A heat insulating cooking vessel includes a heat insulating outer container, an inner container which is releasably housed in the outer container, and a heat insulating lid member for closing the opening portion of the outer container when the inner container is housed in the outer container. The inner container is formed shallower than the outer container so that the inner container is positioned below the opening portion of the outer container when housed in the outer container. The side wall of the inner container has at least one handle, each handle being composed of a tang portion extending upward and a grip portion arranged on the tip of the tang portion. The heat insulating lid member of the outer container has at least one cutout into by which the handle of the inner container can be inserted.

Abstract: A deep fryer apparatus particularly suitable to home use with a rotatable basket rotating within tray. Both the basket and the tray can be removed from a fixed tray within the housing. The axis of rotation of the basket is greatly inclined with respect to an oil bath contained in tray, so that the food contained in the basket is cyclically and progressively immersed in the oil bath. The bath is heated by adequate heaters, and the apparatus is monitored by control devices.The new deep fryer features high overall performance and low operating costs. This is due in particular to the small quantity of oil needed to form the oil bath, which is about one-half what is generally necessary, and to the reduced cooking time required as a result of the progressive and repeated elimination of food moisture.

Abstract: An apparatus defining a baking pan, including a planar floor, with a surrounding water chamber mounted about the floor defined by coaxially aligned internal and external walls, with a fill-spout cooperative between the walls to effect filling of the defined chamber by a fluid such as water. Modifications of the instant invention include the chamber open at its upper end defining an annulus cooperative with a lid defined by a complementary annulus aligned with the lower chamber to permit directing and circulation of steam in cooperation with the lower chamber. The modification further includes a downwardly depending externally threaded skirt cooperative with an internal threaded interior wall of the pan.

Abstract: A cooker adapted for use in a microwave oven and comprising: a vessel for holding a material to be cooked and water; an outside lid for covering the vessel; and an inside cover disposed between the vessel and the outside lid and capable of storing components boiled over from the contents in the vessel during a boiling stage thereof, and capable of returning the boiled-over components to the vessel after the boiling stage. In this cooker, the inside cover is provided with a hole for returning the boiled-over components to the vessel and is supported so as to be able to move in a vertical direction, a vapor path is formed by the inside cover, the vessel and the outside lid in a peripheral portion of the inside cover when the inside cover is raised by an inner pressure of the vessel, and a closing member is provided in the outside lid, which member is capable of closing the hole for returning the boiled-over components when the inside cover is raised by the inner pressure of the vessel.

Abstract: An apparatus for fastening on a cooking pot raises and lowers a basket into the pot under the control of a temperature sensor and timer. The lifting and lowering mechanism includes a hollow outer rod and threaded inner rod, the inner rod being driven by a motor. Various arrangements of controls, housing shapes, and a fastener to the cooking pot are provided, as is a stirring mechanism which plugs in place of the lifting mechanism.

Abstract: A cooking apparatus capable of barbecuing and steaming food which includes a steam generating chamber and a heat source to both generate steam and brown the cooked food. In a preferred manner, the steam generating chamber is connected to a water supply source and a lid on the chamber is of the floating type. The cooking apparatus lends itself to the usual heat sources and can be accommodated in a modular cooking unit.

Abstract: A deep fryer apparatus particularly suitable to home use with a rotatable basket rotating within tray. Both the basket and the tray can be removed from a fixed tray within the housing. The axis of rotation of the basket is greatly inclined with respect to an oil bath contained in tray, so that the food contained in the basket is cyclically and progressively immersed in the oil bath. The bath is heated by adequate heaters, and the apparatus is monitored by control devices.The new deep fryer features high overall performance and low operating costs. This is due in particular to the small quantity of oil needed to form the oil bath, which is about one-half what is generally necessary, and to the reduced cooking time required as a result of the progressive and repeated elimination of food moisture.

Abstract: Systems for cooking comestibles in a disposable bag to preserve the taste, texture, and nutritional value of the comestibles; to keep the cooking vessel in which the system is employed from being soiled; and to facilitate the storage of leftovers. The accessory has a base and inwardly extending bag-supporting elements pivotably fixed to that base at intervals therearound. The inner ends of these elements are fixed to the upper, open end of the bag at intervals therearound; and the upper end of the bag can consequently be opened and closed by rotating the bag-supporting elements. Witness marks around the upper edge of the bag allow the bag-supporting elements to easily be attached to the upper edge of the bag at equidistant intervals therearound, ensuring that the bag can be fully opened by manipulation of the bag-supporting elements.

Abstract: An automatic apparatus to cook, season and serve helpings of ready-to-eat pasta such as for example helpings of spaghetti, ravioli and the like. The apparatus essentially includes a cooking vessel supplied with boiling water coming from a boiler movable between a higher and lower position respectively, a basket designed to contain one pasta helping to be cooked and disposed above the cooking vessel so that it can be introduced thereinto when the latter is at its higher position, a basket-charging device which takes up a pasta container, transports it and discharges the contents thereof inside basket, a conveyor designed to put a dish under the basket so that the basket may discharge the cooked pasta helping thereon, and a condiment-dispensing member which puts a predetermined condiment quantity on the cooked pasta helping laid down on the dish.

Abstract: A deep fat fryer, especially for potato chips, has a cradle screen with walls and lifting handles and means for supporting the cradle screen at a lower level within the cooking kettle, a cover screen with lifting handles being selectively insertable into the product above the cradle screen for stirring it or placed over the product and resting on the walls of the cradle screen for keeping the product submerged. When the oil is at a lower level, the cradle screen is removed from the kettle after an initial cooking period and inserted into the product for stirring it and is then supported at a higher level over the product for keeping it submerged. The cradle screen walls have an opening to permit scooping of the product into the cradle screen after cooking. The cooking method includes varying the heating rate in order to control the rate of temperature rise of the oil after it drops to its lowest point following loading of the product into the kettle.

Abstract: An apparatus for steaming food is disclosed. Food suspended within a compartment of the apparatus is cooked by steam rising from a reservoir of boiling water below. After passing through the food compartment, steam collects in a dome shaped lid where it condenses to water then which flows by means of a gutter device below the lid into channels along the food compartment walls to return to the reservoir without contacting the food.

Abstract: A pre-cooking operation pre-cooks a pasta product for a time substantially less than required to bring it to serving consistency. Pre-cooking is quenched with cold water and a measured weight of the drained product is sealed in a single-serving container with a measured amount of excess water. The pasta absorbs the excess water to achieve a water content approximating that of a freshly cooked pasta. Heating, dispensing a sauce on the pasta and delivering the product to a purchaser are performed in a rapid automatic sequence. Heating is accelerated by jets of hot water entering a strainer containing the pasta. Walls of a heating pot are double-walled with hot water continuously circulating therethrough to further accelerate the heating. The strainer is raised, drained and the pasta is released into a serving container. A serving of sauce, heated in a sealed heat exchanger is dispensed over the pasta. A water jet, optionally followed by an air jet cleans the sauce nozzle after each use.

Abstract: A heatable container assembly with a removable support cover containing a heater, sensors and interconnections.

Abstract: A device for removing particles of ice from an ice fishing hole which includes a collapsible basket comprised of a plurality of flexible vanes mounted on the end of a rod and a sleeve slidably mounted on the rod having an expander disk mounted thereto for expanding and contracting the basket to adjust to ice fishing holes of various diameters.

Abstract: A cooking vessel having an inner heat conductive jacket, the cooking vessel includes an outer heat conductive jacket having a multiplicity of variable length slots; and an inner heat conductive jacket; the inner jacket has heat resistant handles and stabilizer bars adapted to be slidably received internally of the vertically disposed slots; the inner jacket being deployed in various operational attitudes internally of the outer jacket.

Abstract: A method and apparatus for heating food quickly and efficiently include a modified, steam-heating apparatus having a special cup holder with a suitable cup for use with the holder. This cup suitable for use with a cup holder is used to steam heat pasta, sauces and other foods, to thereby bring the foods up to eating temperature very quickly. This cup is designed to be temporarily secured to the steamer by a spring loaded, firm holding device which permits the steam to be injected at the edge of the cup.

Abstract: The present invention comprises an easily moved about cooking unit having a heating assembly and a removable steamer assembly which is fitted to the top of the heating assembly. The heating assembly is provided with a replaceable tank of propane or other liquified gas and suitable heat controls. The steamer assembly comprises a steam producing pot with cover and a removable inner steaming pot to hold the shellfish out of the water while subjecting the shellfish to the steam.

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: 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: 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: This system controls the cooking time of foods such as french fried potatoes that are cooked in a medium, typically hot fat that may change in temperature during cooking. A platinum resistance temperature transducer senses the temperature of the medium and is connected to circuitry that produces a voltage indicative of the cooking rate of the food at the sensed temperature. This voltage controls the frequency of a train of cooking rate pulses that are counted, starting when cooking is begun. When a preset number of pulses have been counted, an indicator goes on to show that cooking is complete.

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: Cooking utensils for both stovetop and oven cookery. They are primarily intended to be used in conjunction with a disposable bag to produce cooked comestibles of superior quality and to eliminate the cleaning appurtenant to the use of conventional cooking vessels.

Abstract: A cooker for foodstuff in particulate form, in particular pasta, comprises a plurality of perforate pots, each of which is of a size to cook an individual portion. The pots are individually movable vertically in a tank between a raised position and a lower position. The foodstuff is put in the pot when in raised position. When the pot is lowered, boiling water pumped from a reservoir is injected into the pot to cook the foodstuff while stirring it to prevent its sticking to the pot or to itself. The water drains into the tank and is returned to a hot water reservoir. After a preset time interval the pot is returned to its raised position for discharge of the cooked foodstuff.

Abstract: Quadrant baskets are indexed within a stationary vertical axis cylindrical cooking vessel which contains hot cooking oil. The baskets dwell after each quarter turn indexing. One-quarter of the total required cooking time for the product elapses at each of the four dwell positions of the baskets. An auger-type product infeed unit at the first cooking position is actuated to open gates thereof and deliver a proper amount of the food product to each basket. At the fourth cooking position, each basket is vertically elevated by a linear actuator and the cooked product slides by gravity from an open side of each basket into a retriever basket located at the fourth cooking position outside of the cooking vessel which can be lifted and removed through a window forming part of an enclosure for the deep fryer which prevents contaminated vapors from re-entering the cooker.

Abstract: A self-draining baking pan comprising a receptacle, including a bottom wall and a peripheral wall and two leg stands pivotally attached to the peripheral wall for supporting the bottom of the receptacle above a supporting surface. Drain holes are provided in the peripheral wall and the bottom wall.

Abstract: The invention is an improvement on the deep fat fryer disclosed in my U.S. Pat. No. 3,430,553, which shows a food basket movable between a cooking position in which the food is immersed in shortening and a tilted drain position, and an impervious tray moving with the basket for collecting particles so that when the basket and tray are tilted, the shortening and particles will be drained therefrom into a filter basket. The improvement comprises a perforated wall attached to the tray and extending thereabove so that when the tray and basket are lifted above the shortening, the particles will be prevented from going sideways over the edges of the tray into the pot or frying vessel.

Abstract: A method and apparatus is disclosed for processing meat which includes cooking meat, separating rendered fat from the cooked meat, and then removing fat while maintaining the cooked meat separated therefrom. The apparatus includes a cooking receptacle into which a perforated member may be inserted, the perforated member being of a size to have its periphery adjacent to the sidewalls of the cooking receptacle when the perforated member is properly positioned within the cooking receptacle. Drive means is provided to displace the perforated member downwardly into the cooking receptacle (after cooking of the meat and positioning of the perforated member within the cooking receptacle) so that the cooked meat is forced toward the bottom of the cooking receptacle and rendered fat passes through the perforations in the perforated member to thus separate the cooked meat from rendered fat.

Abstract: Cooking utensils for both stovetop and oven cookery. They are primarily intended to be used in conjunction with a disposable bag or liner to produce cooked comestibles of superior quality and to eliminate the cleaning appurtenant to the use of conventional cooking vessels. Certain versions can, however, be used to advantage when cooking by conventional techniques.