Abstract: A method for heating a medium in a heating apparatus comprising establishing a setpoint temperature for the medium, determining thermal characteristics of the heating apparatus and the medium during a first mode of operation, the thermal characteristics establishing an idle-on pulse duration for raising the temperature of the medium a first amount, generating at a move-to-idle temperature a move-to-idle pulse of heat having a move-to-idle pulse duration, the move-to-idle pulse duration being sufficient to raise the temperature of the medium to a temperature above the setpoint temperature, wherein the move-to-idle pulse duration is derived from the idle-on pulse duration and the deviation between the setpoint temperature and the move-to-idle temperature.

Abstract: A controller for controlling the cooking of food within a cooking apparatus. The controller is comprised of a temperature sensor input for receiving an output of a temperature sensor and a system for initiating a cook of a food product based upon a set cook temperature and a set cook time. Plural indications of incremental energy that is absorbed by the food product during the cook are determined, wherein each of the plural indications of incremental energy is based upon a difference between a temperature determined at the temperature sensor input and a desired internal temperature of the food product. The end of the cook is established when the total of the plural indications of incremental energy is one of equal to and greater than an ideal energy to prepare the food product based upon the set cook time and the cook temperature.

Abstract: A temperature control system for a gas-fired appliance which uses a thermoelectric device to develop power for recharging a primary energy source, such as a rechargeable battery. The present invention provides a reliable and efficient system for controlling and powering a temperature control system.

Abstract: A controller for controlling the cooking of food within a cooking apparatus. The controller is comprised of a temperature sensor input for receiving an output of a temperature sensor and a system for initiating a cook of a food product based upon a set cook temperature and a set cook time. Plural indications of incremental energy that is absorbed by the food product during the cook are determined, wherein each of the plural indications of incremental energy is based upon a difference between a temperature determined at the temperature sensor input and a desired internal temperature of the food product. The end of the cook is established when the total of the plural indications of incremental energy is one of equal to and greater than an ideal energy to prepare the food product based upon the set cook time and the cook temperature.

Abstract: A temperature control system for melting a solid cooking medium in a deep fat fryer comprising a chamber for containing a cooking medium; a heating surface within the chamber for heating the cooking medium; a heating device for heating the heating surface; a temperature sensor in the vicinity of the heating surface for sensing the temperature of the medium; and a temperature controller for controlling the heating device to control the amount of heat provided to the cooking medium, wherein the temperature controller includes: a system causing the heating device to generate uniform pulses of heat at a fixed duty cycle for a predetermined period of time, and a system for interrupting the operation of the heating device the predetermined period if the temperature of the cooking medium exceeds a first predetermined temperature.

Abstract: An electronic control for a heating apparatus and specifically a deep fat fryer is provided. The electronic control includes a temperature sensor for sensing the temperature of a cooking medium during a cooking cycle. Cooking medium temperature sensed during the cooking cycle is utilized as a pointer to one of a plurality of time compensation values for corresponding temperatures stored in a memory. The time compensation corresponding to the sensed cooking medium temperature is retrieved from the memory and adjusted by an offset value determined in accordance with the setpoint temperature to obtain an adjusted time compensation value. The adjusted time compensation value is utilized in the adjustment of the cooking time.

Abstract: A deep fat fryer includes a controller operatively connected to a heating element for controlling the operation thereof to apply heat to a cooking chamber. A temperature sensor is disposed in the cooking chamber for measuring the temperature in the cooking chamber and communicating the same to the controller. The controller selectively operates the heating means to apply heat to the cooking chamber. Utilizing the output of the temperature sensor, the controller automatically determines whether the medium contained in the cooking chamber is water, liquid shortening or solid shortening or whether the cooking chamber is empty.

Abstract: An electronic control system for controlling a heating apparatus. The control system accurately controls the temperature of a medium, while minimizing the wear of heating element components.

Abstract: Computer controlled cooking apparatus for extending the life of shortening utilizing a host computer to lower the average temperature to which the shortening is subjected, a cooking computer within each cooking apparatus to determine when a filter operation should occur based upon how many of each of a plurality of foods have previously been cooked, a technique for locking out future cook cycles until a filter operation has occurred so that the quality of the shortening is maintained, and a technique to prevent shortening from burning by ensuring that the solidified shortening is gradually melted before it is subjected to the much higher power. Additionally, a cooking profile for each food is utilized in order to determine if food being cooked during a power failure may continue to be cooked when the power is restored or if such food may be discarded.