Abstract: An automatic cooking medium level control system for a cooking apparatus, e.g., a fryer, may include a cooking vessel having a first temperature sensor at a first level of the cooking vessel and a second temperature sensor at a second level of the cooking vessel. A reservoir holding a cooking medium, such as cooking oil, may be in fluid communication with the cooking vessel. A controller may monitor temperature data from the first and second temperature sensors to determine whether the level of cooking oil in the cooking vessel has lowered. Upon determining that the cooking oil level has lowered, the controller may actuate a supply mechanism, such as a pump, which may be disposed on a fluid communication path between the reservoir and cooking vessel, which may enable the introduction of cooking medium from the reservoir to the to the cooking vessel.

Abstract: A cooking apparatus includes a cooking chamber for receiving a. cooking medium, a lid configured to cover the cooking chamber, and a lid locking system. The lid locking system includes a pressure lock pin coupled to a movable diaphragm, an electronic lock pin coupled to the lid, and a latch. The latch includes a pressure lock pin aperture formed therein to accommodate the pressure lock pin, and an electronic lock pin aperture formed therein to accommodate the electronic lock pin. The pressure lock pin engages the latch in response to pressure in the cooking chamber exceeding a predetermined threshold, and the electronic lock pin engages the latch in response to a lock signal from a controller.

Abstract: An automatic cooking medium level control system for a cooking apparatus, e.g., a fryer, may include a cooking vessel having a first temperature sensor at a first level of the cooking vessel and a second temperature sensor at a second level of the cooking vessel. A reservoir holding a cooking medium, such as cooking oil, may be in fluid communication with the cooking vessel. A controller may monitor temperature data from the first and second temperature sensors to determine whether the level of cooking oil in the cooking vessel has lowered. Upon determining that the cooking oil level has lowered, the controller may actuate a supply mechanism, such as a pump, which may be disposed on a fluid communication path between the reservoir and cooking vessel, which may enable the introduction of cooking medium from the reservoir to the to the cooking vessel.

Abstract: An automatic cooking medium level control system for a cooking apparatus, e.g., a fryer, may include a cooking vessel having a first temperature sensor at a first level of the cooking vessel and a second temperature sensor at a second level of the cooking vessel. A reservoir holding a cooking medium, such as cooking oil, may be in fluid communication with the cooking vessel. A controller may monitor temperature data from the first and second temperature sensors to determine whether the level of cooking oil in the cooking vessel has lowered. Upon determining that the cooking oil level has lowered, the controller may actuate a supply mechanism, such as a pump, which may be disposed on a fluid communication path between the reservoir and cooking vessel, which may enable the introduction of cooking medium from the reservoir to the to the cooking vessel.

Abstract: A cooking apparatus includes a cooking chamber for receiving a. cooking medium, a lid configured to cover the cooking chamber, and a lid locking system. The lid locking system includes a pressure lock pin coupled to a movable diaphragm, an electronic lock pin coupled to the lid, and a latch. The latch includes a pressure lock pin aperture formed therein to accommodate the pressure lock pin, and an electronic lock pin aperture formed therein to accommodate the electronic lock pin. The pressure lock pin engages the latch in response to pressure in the cooking chamber exceeding a predetermined threshold, and the electronic lock pin engages the latch in response to a lock signal from a controller.

Abstract: An automatic, or “one touch,” filtering system for filtering a cooking medium in a cooking apparatus, e.g., a fryer, includes a cooking vessel, e.g., a frypot; a drain valve disposed on a drain path between the cooking vessel and a filter container; a fill valve disposed on a fill path between the filter container and the cooking vessel; a pump disposed on one of the first path and the second path for conveying the cooking medium from the drain path to the fill path through the filter container; a controller configured to selectively operate the drain valve and the fill valve to regulate a flow of cooking medium to and from the cooking vessel; and a single switch configured to send a control signal to the controller in response to actuating the switch. The systems and methods of the invention provide automatic filtering that may reduce or eliminate incorrect valve operation, so that the filtering process may be performed correctly each time.

Abstract: An automatic cooking medium level control system for a cooking apparatus, e.g., a fryer, may include a cooking vessel having a first temperature sensor at a first level of the cooking vessel and a second temperature sensor at a second level of the cooking vessel. A reservoir holding a cooking medium, such as cooking oil, may be in fluid communication with the cooking vessel. A controller may monitor temperature data from the first and second temperature sensors to determine whether the level of cooking oil in the cooking vessel has lowered. Upon determining that the cooking oil level has lowered, the controller may actuate a supply mechanism, such as a pump, which may be disposed on a fluid communication path between the reservoir and cooking vessel, which may enable the introduction of cooking medium from the reservoir to the to the cooking vessel.

Abstract: A merchandiser for displaying food products and holding such food products at a controlled temperature has a well divided into three or more well sections, wherein each of the well sections receives a serving tray and wherein the serving trays collectively have a center line. A rear access door, a pair of side plates, and a transparent front plate, together with the well, define a food product holding cavity. A pair of supporting brackets position a merchandiser heating and control device above the well. The merchandiser heating and control device has a heating compartment, which positions three or more heating elements and three or more illuminating elements substantially above the center line of the serving trays, wherein the heating compartment includes three or more circulating fans for circulating heated air from the heating compartment into the holding cavity.

Abstract: A merchandiser for displaying food products and holding such food products at a controlled temperature has a well divided into three or more well sections, wherein each of the well sections receives a serving tray and wherein the serving trays collectively have a center line. A rear access door, a pair of side plates, and a transparent front plate, together with the well, define a food product holding cavity. A pair of supporting brackets position a merchandiser heating and control device above the well. The merchandiser heating and control device has a heating compartment, which positions three or more heating elements and three or more illuminating elements substantially above the center line of the serving trays, wherein the heating compartment includes three or more circulating fans for circulating heated air from the heating compartment into the holding cavity.

Abstract: A merchandiser for displaying food products and holding such food products at a controlled temperature has a well divided into three or more well sections, wherein each of the well sections receives a serving tray and wherein the serving trays collectively have a center line. A rear access door, a pair of side plates, and a transparent front plate, together with the well, define a food product holding cavity. A pair of supporting brackets position a merchandiser heating and control device above the well. The merchandiser heating and control device has a heating compartment, which positions three or more heating elements and three or more illuminating elements substantially above the center line of the serving trays, wherein the heating compartment includes three or more circulating fans for circulating heated air from the heating compartment into the holding cavity.

Abstract: A rotisserie oven includes an air plenum having three sections surrounding a cooking chamber. Two sections extend along opposing lateral walls while a third section extends along the top wall of the cooking chamber. Exhaust vents in the air plenum provide forced, heated air into the cooking chamber from at least two sides. A control system, disposed adjacent a cooling fan for a blower motor, is isolated from the relatively hot cooking chamber by a stream of cool ambient air. A source of dry ambient air is selectively supplied to the interior of the cooking chamber based on the detected relative humidity. Also, the drip tray on which the grease falls is cooled by a stream of bleed air so that smoke from burning grease is minimized.