Abstract: A food-temperature control system includes apparatus for controlling the temperature of the food in a cooking vat and for providing an output signal representative of the status of the food. A holding station for the food is disposed remotely from the apparatus, A remote status indicator adjacent the holding station is coupled to the apparatus for indicating the status of the food at the holding station.

Abstract: A rotisserie oven including separate convection and radiant heating elements is provided with individually controllable fans to allow precise control of food quality during different operational modes of the oven. In particular, a cooling fan is provided which may be operated separately of convection fans to prevent unwanted air circulation within the oven. According to a further embodiment of the invention, the upper surface of the oven is provided with substantially flat and seam-free configuration to allow for easy cleaning. Channels provided for directed convection currents are easily removable to facilitate cleaning. A control system allows for selection of predetermined operational modes utilizing individual fan and heating element control.

Abstract: Cooking apparatus, for example, a pressure fryer having a closed cooking vat, which includes a pressure-control system for terminating pressure introduction into the fryer and for releasing pressure therein slightly before the cooking cycle is complete to deter an operator from opening the cooking vat before pressure is released therefrom.

Abstract: Apparatus for prompting an operator to stir a cooking medium in a cooking appliance, for example, shortening in a fryer vat. The apparatus prompts the operator to stir the shortening vigorously during a cold start. The apparatus may utilize a timer which counts down the time and at time out causes a stir alarm to sound and a message to be displayed to alert the operator that a stir time has occurred. Also, the shortening temperature may be checked to determine whether a specific stir temperature has been reached. When a stir temperature has been reached, the alarm may be sounded and the meassage displayed to prompt the operator to stir the shortening.

Abstract: A temperature control system for cooking apparatus, for example, a fryer using cooking oil or shortening which is heated by a suitable heating element. The cooking apparatus has different modes of operation including start-up mode, idle mode and cooking mode. Overshoot to a temperature above the setpoint temperature is limited during start-up mode, idle mode and cooking mode with the apparatus having different temperature control characteristics based on the mode of operation and adapting variable parameters to achieve optimum temperature control accuracy.

Abstract: A cooking computer communication system in which a control computer controls one or more cooking appliance computers. The control computer may, for example, be a local store computer or may be a remote corporate mainframe computer. The system also may include an interface microprocessor between the cooking appliance computer and the local computer and the control computer may include the interface processor. The local store computer or the remote computer may also act as a monitor computer.

Abstract: Apparatus for averaging the temperatures of a plurality of temperature probes in an oven automatically eliminates the temperature readings of probes outside a predetermined temperature differential from the probe temperature average. The apparatus utilizes a microcomputer to provide high energy load minimization for an oven with multiple heating capabilities.

Abstract: A control system for cooking apparatus and which includes a programmed digital microcomputer responsive to a plurality of user selectable product keys individually capable of setting the cooking temperature at individually selected values and the cooking times at individually selected values.

Abstract: A control system for cooking apparatus including a heat source, a heat control system and a back-up thermostat system having a back-up temperature probe. The control system includes a digitally controlled microcomputer which provides control transfer from a cooking computer temperature probe upon probe failure or shorting of a control transfer relay or a microprocessor software failure to a back-up temperature controller.

Abstract: Cooking apparatus controlled by a programmed digital microcomputer for determining whether the cooking process is complete and for filtering the cooking medium when, for example, only one cooking process is complete. The apparatus also determines whether the cooking medium has been filtered and locks out the initiation of a cooking process after, for example, the completion of only one cooking process at least until the apparatus determines that the cooking medium has been filtered.

Abstract: A header assembly for use in combination with a deep fat frying cooking device includes a casing having three external venting systems and two internal passageways associated therewith. Heated air from within an enlarged chamber surrounding the cooking kettles of the cooking device can flow upwardly through one of the internal passageways and the first venting system of the header assembly into the surrounding atmosphere external to the header assembly and the cooking device. As a result of this convention flow of heated air and the close proximity of the first venting system with the second venting system, cooling air from the exterior is drawn through the other internal passageway and the second and third venting systems. This cooling air serves to protect a heat-sensitive microprocessor controlled cooking computer, which extends partially into the second passageway, from being subject to temperatures above its maximum operating temperature.

Abstract: A header assembly for use in combination with a deep fat frying cooking device includes a casing having three external venting systems and two internal passageways associated therewith. Heated air from within an enlarged chamber surrounding the cooking kettles of the cooking device can flow upwardly through one of the internal passageways and the first venting system of the header assembly into the surrounding atmosphere external to the header assembly and the cooking device. As a result of this convention flow of heated air and the close proximity of the first venting system with the second venting system, cooling air from the exterior is drawn through the other internal passageway and the second and third venting systems. This cooling air serves to protect a heat-sensitive microprocessor controlled cooking computer, which extends partially into the second passageway, from being subject to temperatures above its maximum operating temperature.

Abstract: A temperature controller for use with a fryer of the type comprising a vat containing cooking oil and heater, such as a gas burner or electrical heating element, for heating cooking oil comprises a temperature probe for sensing the temperature of the cooking oil, a temperature selector switch producing a signal corresponding to the selected temperature for the cooking oil and also producing a signal corresponding to a normal temperature approximately 25.degree. below the selected temperature. A heat demand comparator produces a heat demand signal when the temperature of the cooking oil is below the selected temperature. A normal temperature comparator compares the temperature of the cooking oil with the normal temperature and provides a signal when the cooking oil is in the normal temperature range, and a cooking gate inhibits this signal if cooking is taking place in the fryer. A heating element control oscillator provides pulses.

Abstract: A filter apparatus comprises a tank, a pump and pump motor assembly, a filter assembly, and an inlet/outlet hose, which are modular elements easily assembled for use and disassembled for cleaning. The pump and pump motor assembly is detachably mounted to the tank by flanges including alignment pins and releasably connecting means. The filter assembly and inlet/outlet hose are attached to the pump and pump motor assembly by quick disconnect fittings which include heat insulating actuator rings. The filter assembly includes a filter intake pipe having a filter shoe mounted transversely thereto, a plenum grid which fits over the filter intake pipe and is detachably secured to the filter shoe, and a filter bag which fits over the plenum grid and is clamped between the plenum grid and filter shoe to effect a filter bag seal. The filter assembly is provided with a heat insulating handle to facilitate removing it when hot for filter bag replacement.

Abstract: A probe safety coupling device adapted for use in a cooking system, such as in the deep fat frying of French fries, fish, chicken and the like, wherein the cooking is to be controlled by an electrical control unit responsive to the temperature of a predetermined portion of the cooking medium as sensed by a probe assembly containing a temperature-sensitive element at one end and delivering electrical signals to the control unit through a flexible conduit at the other end. The probe assembly is attached to the control unit with good electrical contact and with lessened risk of probe breakage by means of a safety coupling device which includes a first electrical connector fixedly secured to the timing computer and joined to a length of flexible conduit terminating in a second electrical connector.

Abstract: An oven cooking monitor and method automatically control the cooking, to a selected degree of doneness, of a plurality of food times requiring different cooking times, thereby permitting the food items to be loaded into the oven in random size order and to be removed in the order in which they become done. In restaurant or fast food cooking a number of different roasts of beef of different sizes often are placed in an oven to be cooked to a uniform degree of doneness, or roasts of similar or different size are placed in an oven at different times. Uniform cooking, without overcooking, is achieved through the present invention by providing a separate disconnectable probe for each food item to generate a signal varying with the temperature sensed by each probe. A reference temperature signal is set to correspond to a desired degree of doneness, and the sensed temperature signal and reference temperature signal are compared, yielding an output signal when the sensed and reference temperatures match.

Abstract: An indicating type timing device for use in fast food preparation is provided to time cooking processes in which a food product is cooked by immersing it in a heated cooking medium. Since various food products, such as french fries, fried onion rings, fried fish, and the like require different cooking times, the unit is adapted to properly time the cooking of these different products, irrespective of the initial temperature of the food product or the cooking time.The timing device uses a voltage controlled oscillator and associated counting circuit. The base frequency of the oscillator is set by the charge on the capacitor in one of a selected series of RC timing circuits. A thermistor continually measures the temperature of the cooking medium (such as shortening) and produces a voltage that varies the base frequency of the oscillator (increasing the frequency for increased measured temperatures).

Abstract: A probe mounting apparatus adapted for use in the deep fat frying of French fries, fish, chicken and the like, wherein the length of cooking time is to be calculated by a timing computer responsive to the temperature of a predetermined portion of the cooking medium as sensed by a probe assembly including a stiff sleeve formed of a smooth surfaced metal and containing a temperature sensing element at its end. The probe assembly is repeatably and accurately attached to the fryer and immersed with its sensory element in a precise location in the cooking medium by means of a mounting apparatus comprising: a mounting block fixedly attached in a predetermined location on the fryer and having an opening therein, such as a slot, arranged to receive the probe sleeve and to define the position of the probe's longitudinal axis in the cooking medium.