Abstract: The present invention provides a hot water supply system using at least two water heaters having versatility to realize switching between a single hot water supply operation mode and a connected hot water supply operation mode of the water heaters and connected operation control after switching to the connected hot water supply operation mode with a simple configuration. Two water heaters D1, D2 each includes a dip switch operated when setting the connected hot water supply operation mode of the two water heaters. When each dip switch is in the ON state to set the connected hot water supply operation mode, hot water supply control by the connected operation is performed under the mutual communication via a communication cable L in the two water heaters D1, D2.

Abstract: A fryer 1 is setup in a cooking area 70 of a restaurant or the like for use, and allows a standby temperature of cooking oil to be switched according to congestion of customers 7 in a hall 60 in the restaurant. The congestion of customers 7 is evaluated by counting per unit time the press count of an entrance switch 75 pressed when a customer 7 enters the hall 60. When the count number per unit time is equal to or greater than a predetermined count, the oil temperature in a oil vessel of the fryer 1 is set at a standby temperature T1 (degrees Celsius) allowing food materials to be quickly fried. On the other hand, if the count is smaller than p1 times, the oil temperature is set at a standby temperature T2 (degrees Celsius) lower than the standby temperature T1.

Abstract: According to a gas table 1, combustion gas (including the flame) is jetted from a flame port 17 of a burner 14 diagonally upward entirely twisted in the burner circumferential direction. The combustion gas flows into plural combustion gas routes sectioned into spiral shape, and hits trivet claws 22, and goes through. That is, the combustion gas is guided in spiral shape by the trivet claws 22, and exhausted along a cooking container P bottom surface toward the outer circumferential direction. As a result, in the combustion gas route, the combustion gas is always subject to direction changing force and the flow thereof is disturbed, and accordingly, a heat transmission border film is unlikely to be formed on the cooking container P bottom surface, and the heat of the combustion gas is transmitted to the bottom surface of the cooking container P preferably.

Abstract: An object of the present invention is to provide a conveyer oven having a high heat efficiency and excellent cooking performance. Foods F are carried into a heating chamber 10 by a conveyer 60 and conveyed to the upper portion of the heating chamber. While the foods F are conveyed at the upper portion of the heating chamber, an eject nozzle 45 blows hot air to the foods F and simultaneously foods F are surrounded with remaining hot air. When cooking is finished, the foods F are conveyed downward to be carried out from the heating chamber 10. Therefore, heat from a heating means 20 is used effectively for cooking, that means heat efficiency is improved, which reduces fuel cost. Moreover, since the foods F are surrounded with remaining hot air, the foods F are evenly heated all over, whereby cooking performance is improved.

Abstract: A water heater is provided in which neutralization process of drain is not required and an excellent heat efficiency is achieved. A route of exhaust gas which is passing through the main heat exchanger 18 is divided into a first exhaust gas chamber 23 having a secondary heat exchanger 19 and a second exhaust gas chamber 24 having a drain evaporator. Because of this, hot exhaust gas which is passing through only the main heat exchanger 18 flows into both the secondary heat exchanger 19 and the drain evaporator 100. Therefore, in the secondary heat exchanger 19 exhaust gas heat can be efficiently recovered by utilizing the hot exhaust gas, and in the drain evaporator 100 drain can be evaporated efficiently by utilizing the hot exhaust gas.

Abstract: A liquid heating cooker including a box-shaped vat having a bottom panel A, rear panel B, left panel C, right panel D, and holding panel E, which are separated by welding lines F to I. The welding lines F and G are provided on a front wall portion, a bottom wall portion, a front wall portion and upper bottom wall portions 12e and 12f of an oil sediment holding portion, and a rear wall portion, whereas the welding lines H and I are provided on the front wall portion and the rear wall portion of the oil sediment holding portion. The welding lines are not provided at the corner portions of the vat and the corner portions are rounded. Consequently, even if the fryer is repeatedly operated and stopped, cracking at the welded portions and/or the corner portions due to expansion and contraction of the panels does not occur easily.

Abstract: A pressure fryer is provided including a cooking container having a pressure vent which is connected to a high pressure cylinder filled with carbon dioxide. An electromagnetic valve and a check valve are provided on the connecting tube between the pressure vent and the high pressure cylinder. A lid includes a safety valve and a pressure sensor. A controller opens and closes the safety valve and the pressure for the electromagnetic valve for supplying carbon dioxide into the cooking container based on the pressure therein which is obtained from the pressure sensor, such that the pressure in the cooking container can be maintained within a predetermined value.

Abstract: A heating cooker for commercial use is provided in which heating control is conducted based on cooking parameter according to each cooking menu and an unauthorized user is prevented from changing the cooking parameter easily. In the heating cooker, cooking parameter can be changed only when a password is entered. Moreover, a user's administration level is determined by the entered password and information which can be changed is selected according to the user's administration level. The password entry can be carried out not only in an operation display panel provided with the heating cooker but in a remote central monitoring system which operates the heating cooker from a distant place.

Abstract: A hot water apparatus is provided in which heat recovery is performed as much as possible allowing drain to be generated and excellent heat efficiency is achieved without providing a plurality of heat exchangers by effectively evaporating generated drain. In a water heater 1, the drain evaporator 11 is disposed inclining so that its side facing the high temperature portion of the heat exchanger 10 is at a lower position. The generated drain drops on the drain receiver guiding portion 28, and moves by its own weight to the side facing the high temperature portion. Then the drain is heated and evaporated. In this evaporation, the same amount of heat as that of recovered latent heat is discharged to the exhaust gas, however, sensible heat can be recovered as much as possible without limiting drain generation in the heat exchanger 10.

Abstract: A water heater is arranged with the hot water storage chamber R1 at the top and the combustion chamber R2 at the bottom within the body 11 which is a container. The combustion chamber R2 is equipped with the air supply inlet 13a, and the flame arrester 27 is provided at the air supply inlet 13a. Within the combustion chamber R2, the main burner 22 and the pilot burner 25 are provided, the changing state of flame of the pilot burner 25 is detected by the thermocouple 26, and a controller 41 closes an electromagnetic valve for opening and closing the main gas passage, stops the combustion of the main burner 22 as well, and rings the alarm 44. In a alternate embodiment, a sensor burner 60 is used as a safety device to detect a state of flame of the sensor burner and to shut off fuel to the main gas burner.

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 fryer in which an overshoot is prevented by an accurate oil temperature control is disclosed. A pulse burner (4) is controlled to be switched ON/OFF based on a condition which is different by each temperature range. This enables to control the pulse burner (4) in accordance with factors which effect on the oil temperature such as an amount and heat capacity of foods and heat quantity of a utensil. Whereby, the oil temperature control in an excellent level is performed under various conditions. Moreover, as the condition to perform ON/OFF control of the pulse burner (4) is simple, for example, which is whether or not the temperature gradient of cooking oil exceeds the standard value, it needs no complicated control and reliability is improved.

Abstract: A state of the current temperature of cooking oil in comparison with the predetermined temperature is figured out and information regarding completion of the on-going cooking and start of the next cooking is easily provided. A display portion 20 largely displays a detected oil temperature state in comparison with the predetermined temperature. As a result, a user can recognize whether the oil temperature is suitable for cooking, thereby it improves utility. Moreover, the display portion displays the oil temperature state and the difference between the predetermined temperature(340° F.) and the detected temperature at the same time. Accordingly, the remaining time to start the next cooking is easily estimated, thereby it improves utility excellently.

Abstract: A heating cooker for commercial use is provided in which heating control is conducted based on cooking parameter according to each cooking menu and an unauthorized user is prevented from changing the cooking parameter easily. In the heating cooker, cooking parameter can be changed only when a password is entered. Moreover, a user's administration level is determined by the entered password and information which can be changed is selected according to the user's administration level. The password entry can be carried out not only in an operation display panel provided with the heating cooker but in a remote central monitoring system which operates the heating cooker from a distant place.

Abstract: When left and right feed switches are pressed simultaneously for three seconds at the step S1, a special mode selection screen 1 is changed such that the name of each operating mode is displayed at a display portion corresponding to the position of each of switches <1> to <4>. Thus, pressing any of the corresponding switches <1> to <4> under each display makes it possible to select each operating mode. In this way, an operation mode can be easily and reliably selected.

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: 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: 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: An object of the present invention is to provide a conveyer oven having a high heat efficiency and excellent cooking performance. Foods F are carried into a heating chamber 10 by a conveyer 60 and conveyed to the upper portion of the heating chamber. While the foods F are conveyed at the upper portion of the heating chamber, an eject nozzle 45 blows hot air to the foods F and simultaneously foods F are surrounded with remaining hot air. When cooking is finished, the foods F are conveyed downward to be carried out from the heating chamber 10. Therefore, heat from a heating means 20 is used effectively for cooking, that means heat efficiency is improved, which reduces fuel cost. Moreover, since the foods F are surrounded with remaining hot air, the foods F are evenly heated all over, whereby cooking performance is improved.

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.