Abstract: A system for measuring the state of degradation of cooking oil or fat includes at least one fryer pot. A conduit is fluidly connected to the fryer pot for transporting cooking oil from the fryer pot and returning the cooking oil back to the fryer pot. A pump is provided for re-circulating cooking oil to and from the fryer pot. A sensor is disposed in fluid communication with the conduit and measures an electrical property of the cooking oil as the cooking oil flows past the sensor and is returned to the at least one fryer pot.

Abstract: A system for measuring the state of degradation of cooking oil or fat includes at least one fryer pot. A conduit is fluidly connected to the fryer pot for transporting cooking oil from the fryer pot and returning the cooking oil back to the fryer pot. A pump is provided for re-circulating cooking oil to and from the fryer pot. A sensor is disposed in fluid communication with the conduit and measures an electrical property of the cooking oil as the cooking oil flows past the sensor and is returned to the at least one fryer pot.

Abstract: The use of the following techniques to clean air: (1) inlet air filtration, (2) continuous recirculation air filtration, (3) water filtration and disinfection, (4) use of an air curtain in the ice bin opening, and (5) provision of clean air to the air assist pump during the harvest cycle.

Abstract: Disclosed is a beverage dispenser having a plurality of non-linear dispensing sides each having a dispensing station of a dimension suitable to comfortably accommodate a user/operator. Each dispensing station is of a dimension narrower than that of a dispensing station of a conventional dispenser. The beverage dispenser of the present disclosure allows for variations and flexibility in the shape of the unit, and a user-friendly touch screen accommodates one or more concurrent users/operators, while also allowing a choice of various beverage selections. The touch screen provides a user interface that may be configured for use by a restaurant employee and/or self-service applications. In addition, the user friendly touchscreen interface also facilitates the use of ADA compliant controls. The beverage dispenser of the present disclosure also allows for “banking” of multiple units into a “kiosk” type formation.

Abstract: A system for measuring the state of degradation of cooking oil or fat includes at least one fryer pot. A conduit is fluidly connected to the fryer pot for transporting cooking oil from the fryer pot and returning the cooking oil back to the fryer pot. A pump is provided for re-circulating cooking oil to and from the fryer pot. A sensor is disposed in fluid communication with the conduit and measures an electrical property of the cooking oil as the cooking oil flows past the sensor and is returned to the at least one fryer pot.

Abstract: A system for measuring the state of degradation of cooking oil or fat includes at least one fryer pot; a conduit fluidly connected to the fryer pot for transporting cooking oil from the fryer pot and returning the cooking oil back to the fryer pot. A pump for re-circulating cooking oil to and from the fryer pot; and a sensor disposed in fluid communication with the conduit that measures an electrical property of the cooking oil as the cooking oil flows past the sensor and is returned to the at least one fryer pot is provided.

Abstract: A holding device for food products, comprising: a base unit comprising a heating element and a top surface disposed above the heating element, wherein the food products are disposed on the top surface of the base unit; a top portion disposed apart from and above the top surface of the base unit, such that the food products can be disposed between the base unit and the top portion, wherein the top portion comprises at least one selected from the group consisting of: (1) an electrically conductive coating disposed on a bottom surface of the top portion which radiates heat toward the food products, (2) a low emissivity coating on a top surface of the top portion, and (3) downwardly pointing edge portions which extend beyond the dimensions of the base unit, thereby providing for convection capture of heat generated from the base unit as it rises and contacts the top portion; and at least one support post, wherein the support post supports the top portion above the base and provides a conduit or other means by whi

Abstract: To clean the interior of a blend chamber, alternative rinse assembly structures and methods are described that use various shapes of holes or orifices through which water, which may contain cleaning or sanitizing fluid, can be dispersed as either continuous or pulsated streams directed at various portions of the blend chamber interior. A rinse assembly may include a grate having a frame forming a plurality of apertures, and a conduit having a wall surrounding an interior cavity. The conduit has a curved shaping with a plurality of holes through the wall.

Abstract: A blender assembly includes a blender blade assembly. The blender blade assembly includes a rotor that is connected to a shaft. The shaft is rotatable. The blender blade assembly also includes a blade connected to said rotor, and a stator that covers said rotor.

Abstract: The charbroiler of the present disclosure has a housing, and a plurality of separate and structurally distinct cooking zones within said housing. Each cooking zone has an associated cooking grate, a heating element, and a cover. The cover selectively lowers to cover the cooking grate, and raises to uncover it. A control system can control each cooking zone independently of one another, by controlling the amount of time the heating element is activated for, and/or at what temperature. The control system can also control the movement of the covers. The covers have shorter sides so that vapors or smoke emanating from the food product are directed toward a central axis or middle area of the charbroiler, or along exterior sides of the housing away from the user.

Abstract: The grill of the present disclose cooks a food product in a substantially vertical direction. A chute can supply a food product to two rotating belts that grip the food product between them, and pass it between opposing heaters or burners that are also substantially vertically oriented. The food product is cooked on both sides simultaneously, and the belts apply grill or char marks to the food product. Food product can also be monogrammed or branded on one or both sides with text, symbols or letters. Drippings from the food product can be collected without interfering with operation of the burners. The grill can be operated at pyrolytic temperatures to be self-cleaning.

Abstract: A system for measuring the state of degradation of cooking oil or fat includes at least one fryer pot; a conduit fluidly connected to the fryer pot for transporting cooking oil from the fryer pot and returning the cooking oil back to the fryer pot. A pump for re-circulating cooking oil to and from the fryer pot; and a sensor disposed in fluid communication with the conduit that measures an electrical property of the cooking oil as the cooking oil flows past the sensor and is returned to the at least one fryer pot is provided.

Abstract: A system for measuring the state of degradation of cooking oil or fat includes at least one fryer pot; a conduit fluidly connected to the fryer pot for transporting cooking oil from the fryer pot and returning the cooking oil back to the fryer pot. A pump for re-circulating cooking oil to and from the fryer pot; and a sensor disposed in fluid communication with the conduit that measures an electrical property of the cooking oil as the cooking oil flows past the sensor and is returned to the at least one fryer pot is provided.

Abstract: An apparatus for picking up material is disclosed that has a scoop section with a bottom, a leading edge, two spaced apart side walls extending up from opposed sides of the bottom, and a back between the two side walls extending up from the bottom opposite the leading edge. The scoop has a cavity formed within the bottom, the side walls, and the back, and having an open front end and extending rearward therefrom. The scoop has a handle connected to and extending rearward and downward from the back of the scoop section. The handle and back are fixedly or adjustably attached to one another. The scoop cavity has an extended cavity section disposed under the handle that is a contiguous part of the cavity. The scoop is ergonomically designed for reducing stress related fatigue, strain or injury to the upper or lower extremities, or shoulder or neck.

Abstract: The use of the following techniques to clean air: (1) inlet air filtration, (2) continuous recirculation air filtration, (3) water filtration and disinfection, (4) use of an air curtain in the ice bin opening, and (5) provision of clean air to the air assist pump during the harvest cycle.

Abstract: A system for measuring the state of degradation of cooking oil or fat includes at least one fryer pot; a conduit fluidly connected to the fryer pot for transporting cooking oil from the fryer pot and returning the cooking oil back to the fryer pot. A means for re-circulating cooking oil to and from the fryer pot; and a sensor disposed in fluid communication with the conduit that measures an electrical property of the cooking oil as the cooking oil flows past the sensor and is returned to the at least one fryer pot is provided.