Abstract: A turkey cooking device comprises a base, a burner, a gas supply device, a turkey pot, a temperature control device disposed on the base or the burner, and a safety valve disposed on the burner. The burner and the turkey pot are disposed on the base. The burner is located below the turkey pot and connected to the gas supply device. The temperature control device comprises a temperature controller, which abuts against the outer circumferential wall of the turkey pot, is electrically connected to the safety valve and controls the burner to open or close through the safety valve.

Abstract: Implementations claimed and described herein provide system and methods for controlling griddle temperature. In one implementation, a temperature measurement of a region of a griddle top is obtained. The temperature measurement is captured using one or more sensors. A set temperature range is obtained for the region of the griddle top. The temperature measurement is compared to the set temperature range. One or more burners are adjusted based on whether the temperature measurement is within the set temperature range. The temperature of the region of the griddle top is maintained within the set temperature range using the one or more burners.

Abstract: Systems, methods, and devices include a griddle device with a heat management system and a digital control system. The griddle device includes a body defining an internal space and the heat management system is disposed within the internal space and below a griddle top. The heat management system includes one or more partitions and an underbracing panel to divide the internal space into a plurality of heat compartments, each with a primary burner, a secondary burner (e.g., a pilot burner), and/or a temperature sensor. The digital control system receives temperature data from the temperature sensors, compares the temperature data to a temperature threshold value, and actuates one or more gas valves to increase or decrease fuel supplied to the burners (e.g., the primary burner). Griddle leveling feet secure the griddle top to the body and are used to adjust the griddle top between a level position and a slanted position.

Abstract: A cooking apparatus for boiling or frying food. The cooking apparatus has an outer pot defining a cooking well containing the cooking liquid. A basket or inner pot is situated within the cooking well of the outer pot. The outer pot has two protrusions along its inner wall. The inner pot has two flanges along its outer wall. The inner pot may be rotated to align the flanges either with the protrusions of the outer pot or with the gaps between the protrusions. When aligned with the protrusions, the flanges rest on the protrusions, allowing the inner pot to drain.