Abstract: A fryer for cooking foods by immersing the food in heated oil. The oil is circulated through a cooking tank and through a separate heat exchanger. The rate of oil flow is fast enough to maintain turbulent flow in the heat exchanger for maximum heat transfer to the oil from the heat exchanger surfaces. High velocity oil flow in the tank provides maximum heat transfer from the oil to the food being cooked. The fryer may also include a cylindrical drum for carrying food through the cooking tank. The cooking tank will be semi-cylindrical, and food is carried by perforate shelves carried by the drum. The shelves are angled so food slides off a shelf when the shelf moves out of the tank; and, after some further rotation of the drum the shelf can receive food. The food is carried around the drum, preheated by being held over the heated oil, then moved through the oil. The drum can be loaded and unloaded from the front.

Abstract: A foraminous upperwardly inclined conveyor belt, which normally carries slices of vegetable, such as potatoes from the washer to the cooker is straddled by a spiked roller on the bottom side and a grooved roller on the other for progressively puncturing the vegetable while carried on the conveyor.