Abstract: The inventive steam cooking method is designed to be carried out in a cooking oven (1) provided with a steam generator (2, 4). The steam generator (2,4) comprises a water evaporation vessel (201) and a heating unit (200) which is in thermal contact with the water evaporation vessel (201). The method comprises a cooking phase, during which the water supply for the water evaporation vessel (201) is regulated. Regulation of the water supply comprises the following phases: temperature increase is detected in the heating unit (200) whereupon the supply of water to the water evaporation vessel (201) is triggered in the case of said temperature increase. The supply of water for the steam generator (2, 4) is thus triggered on the basis of a simple, reliable detection which is adapted to mass consumer products.

Abstract: A multifunctional cooking oven for the preparation of food products including a cooking chamber, racks within the cooking chamber to support products to be prepared in the oven and a primary convection heat source. There is a drainable collection pan positioned below the racks to collect by-products rendered from the food products during preparation for later use. A steam source is positioned below the collection pan as well as a flavored smoke generator at the bottom of the preparation chamber. Airflow paths within the preparation chamber allow for the circulation of heat, steam and flavored smoke around the racks. The oven includes a programmable controller to control the primary heat source, the steam source and the flavored smoke generator that is programmed to operate any one of the heat source, the steam source and the flavor generator in any predetermined sequence, and for any predetermined duration of time to provide optimum preparation and flavoring of the products.

Abstract: A system for automatically filling and maintaining fryer pots with oil in a deep fryer having a deep fryer and a plurality of fryer pots disposed within the deep fryer. Each of the plurality of fryer pots contains a first temperature sensor and a second temperature sensor. The second temperature sensor is enabled to commence a filling cycle of a fryer pot in response to said first temperature sensor when said first temperature sensor senses a first predetermined temperature.

Abstract: A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

Abstract: A batch cooking oven and process wherein food product, e.g. meat portions is batch cooked in a cooking chamber using heated air flow. A controller can vary the rate of movement and/or position of the dampers to change the flow path of the heated air through the cooking chamber and thus improve the cooking consistency of the food product. In various embodiments, the rate of movement and/or positioning of the dampers may be variably controlled and/or may be based on output from sensors in the cooking chamber that monitor a condition (e.g. product temperature, humidity, flow rate, temperature, etc.

Abstract: A steam generator, a heating cooker having the same and a control method of the heating cooker prevent the lowering of steam generation performance and generate steam within a short period of time while stably supplying water required for generating steam, a heating cooker having the steam generator and a control method of the heating cooker. The control method of a steam generator having a steam container, a steam heater and a water level sensor includes determining whether the steam container is subject to lack of water using the water level sensor, supplying water for a predetermined first time when it is determined that water in the steam container is less than a predetermined minimum level, and controlling a supply amount of water by additionally supplying water for a predetermined second time when a minimum water level is sensed in the steam container by the water level sensor after supplying water.

Abstract: A water level sensor, a steam generator having the same, a heating cooker having the steam generator and a control method of the heating cooker implement embodiments of the present invention. The water level sensor stably senses the change of a water level regardless of the production of scales. The heating cooker includes a cooking chamber in which food is put; a steam container generating steam to supply the steam to the cooking chamber; a water supply supplying water into the steam container; a steam heater heating water in the steam container; a water level sensor installed in the steam container to sense a change of a water level in the steam container; and a controller controlling the water supply in accordance with the sensor output value of the water level sensor, wherein the water level sensor has one electrode rod to detect a change in electrostatic capacity in accordance with a change of a water level.

Abstract: A starch-reducing rice cooker includes a pot containing a lower compartment and an upper boiling chamber having a top opening. A partition separates the lower compartment from the upper boiling chamber. A perforated basket is located within the upper boiling chamber for containing rice to be cooked, and is adapted to contain more than sufficient water to immerse the rice for cooking. A cover is provided. In one embodiment, the cover is also provided with a top opening having a sprayer, spraying cool rinsing water onto the rice within the basket, after cooking of the rice is complete. A discharge valve within the partition communicates between the upper boiling water chamber and the lower compartment. A detector is programmed to detect when boiling of water in the upper boiling temperature starts and to maintain boiling for a time required to properly cook the rice based upon the boiling temperature of the water.

Abstract: A heating system for a cooking appliance includes a first upper heating element and a second upper heating element positioned within a cooking cavity defined by a cabinet of the cooking appliance. The cooking cavity is configured to support a food item therein during a cooking process. Each of the first upper heating element and the second upper heating element is positioned with respect to an upper portion of the food item. A lower heating element is positioned within the cooking cavity. The lower heating element is positioned with respect to a bottom portion of the food item. A controller is operatively coupled to the lower heating element and the first and second upper heating elements. The controller is configured to asynchronously energize the first upper heating element and the second upper heating element to heat the upper portion of the food item.

Abstract: A multi-zone griddle with an upper substantially continuous layer of metal adapted for cooking a food product thereon. The upper substantially continuous layer of metal is positioned adjacent to a first lower layer of metal and is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. A second lower layer of metal is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. At least one serpentine passageway is formed in the space between the first lower layer of metal and the upper substantially continuous layer of metal. The at least one serpentine passageway may be connected to a source of heated fluid for providing heat to a portion of the upper substantially continuous layer of metal that corresponds to the position adjacent to the at least one serpentine passageway.

Abstract: Systems and methods improve the useful life of fry oil by inhibiting or eliminating factors that degrade the oil. A flow of gas in contact with the oil provides efficient cooling of the oil that was heated but is for a temporary period of time not needed to be kept hot. Further, utilizing inert gas for the cooling provides protection of the oil from oxidation. For example, chilled or liquid nitrogen gas introduced into a head space above an oil surface and/or into the oil both cools the oil and protects the oil from oxidation.

Abstract: The present invention is made for the purpose of providing a full automatic rice cooking apparatus that can automatically carry out all of the steps from rice measuring to rice boiling and further washing of a rice kettle after use. This purpose is achieved by an automatic rice cooking apparatus, where a rice supplier supplies a predetermined amount of rice into a rice kettle, a rice rinsing means may rinse the rice, and then a rice boiling means boils the rice while placing the rice kettle at a predetermined position. The apparatus includes a rice kettle washing means for washing an inner wall of the rice kettle 32 placed at the predetermined position after the rice boiling and a controller for controlling the rice supplier, the rice rinsing means, the rice boiling means and the rice kettle washing means.

Abstract: A convection part of an electric oven range is provided. In the convection part, a convection motor is provided, a convection fan is connected with the convection motor, and a fan housing encloses the convection fan and it includes at least one pair of discharge ducts in opposite directions.

Abstract: A cooking device comprises a cooking chamber (11) and one or more heating elements (12). Furthermore, a blower (20) is provided, which comprises a radial blower impeller (22) and an atomisation element rotating with the radial blower impeller (22). A water supply (30) comprises at least one water outlet (33), which supplies water onto the atomisation element (25). An evaporation of the water and thus a humid cooking chamber air is achieved. The atomising element is a discoidal, axially-symmetrical element, the outer radius of which is the same as, or larger than the inner radius of the blade region of the radial blower impeller (22). The atomisation element is arranged adjacent to the radial blower impeller in the axial direction and the water outlet (33) is arranged adjacent to the atomisation element (25), outside the radial blower impeller (22).

Abstract: The present invention refers to an apparatus for treating and preparing food having a cooking chamber in which the food is treated and cooked. The apparatus further includes a motor-driven ventilation fan which serves to circulate the cooking chamber atmosphere, and a gas burner which serves for combusting the gas-air mixture. The cooking chamber is heated by use of a heat exchange device which includes a heat exchange pipe assembly. The heat exchange device surrounds the ventilation fan. The heat exchange pipe assembly is characterized in that at least two pipe strands are provided which extend substantially around the ventilation wheel in a continuous bordering or loop of the ventilation wheel. The subject matter of the present invention is also a heat exchange device for an apparatus of this type.

Abstract: The invention relates to a cooking appliance comprising a case (1) and a vessel (2). Said vessel is intended to receive a cooking bath and is equipped with a draining device (10) which is used to drain the contents of the vessel (2) into a draining container (3), said container being removably-disposed in relation to the case (1). According to the invention, the draining device (10) comprises a thermostatic valve (16) consisting of a heat-sensitive mechanical element which moves according to the temperature.

Abstract: A cooking oven, wherein air in a cooking chamber is sucked into a blower on the outside of the cooking chamber and fed to an upper duct and a lateral duct, air current led into the upper duct is heated by an upper heater and re-circulated from an upper blowing port to the cooking chamber, a catalyst block heated by a catalyst heating heater is disposed in the upper duct to decompose lamp black and smell substances contained in the air current, catalyst paint is applied onto the inner wall surface of the upper duct to reinforce a performance for decomposing the lamp black and smell substances, both the lateral duct and the upper duct are formed in the same structure, the distributions of heating volumes of the upper heater and the lateral heater in the cross sections of the upper duct and the lateral duct are set so that larger heating volumes are generated on larger air volume sides according to the air volume distributions in the cross sections of the ducts, and the catalyst block is also disposed in the cro

Abstract: A cooking device, wherein, when a roast chicken is selected from a menu displayed on an operating part (81), a centrifugal fan (51) is controlled so as to be rotated in forward direction at a high speed to blow out hot air with a speed of 65 km/h or faster from upper blowout ports (71) and hot air with a speed of 30 km/h or slower from side blowout ports (72) whereby a roast chicken in a heating chamber (3) can be cooked at the high speed and, when a sponge cake is selected from the menu, the centrifugal fan (51) is controlled so as to be rotated in reverse direction at a low speed to blow out hot air with a speed of 30 km/h or slower from the upper blowout ports (71) and hot air with a speed of 40 km/h or slower from the side blowout ports (72) whereby a sponge cake in the heating chamber (3) can be cooked light and fluffy.

Abstract: A steam oven which selectively heats food at desired locations includes a cabinet to define a cooking cavity therein, a steam generator to generate steam, a plurality of steam feed pipes to guide and supply the steam generated by the steam generator into the cooking cavity, including outlet ends placed at a plurality of predetermined positions in the cooking cavity so as to evenly distribute the steam into the cooking cavity, and a plurality of steam valves mounted at predetermined portions of the plurality of steam feed pipes. The plurality of steam valves independently control the plurality of steam feed pipes so as to change positions from which the steam is discharged into the cooking cavity. Therefore, the steam oven of the present invention cooks the food in desired directions by allowing the plurality of the steam valves to independently control the plurality of steam feed pipes.

Abstract: A baking oven for preparing dough pieces comprises a supply section with an inlet for the supply of dough pieces; a baking chamber and a discharge section with an outlet for the discharge of baked dough pieces. A recirculating-air arrangement comprises a source producing a flow of recirculating air, a recirculating-air heating device and a recirculating-air guiding conduit which is sectionally formed by the baking chamber. A conveyor assembly delivers dough pieces from the inlet to the outlet. To this end, the conveyor assembly comprises a plurality of continuous conveyor belts which pass along deflection pulleys and are disposed one in relation to the other in the baking chamber for transfer by gravity of the dough pieces from one to another of two adjacent continuous conveyor belts. The result is a baking oven in which, during baking, the dough pieces can be moved and spread as uniformly as possible.

Abstract: A cooking facilitator which is preferably portable and well suited for use as both a timer and cooking process facilitator having particular usefulness with cooking objects which have a characteristic associated with establishing a cooking time such as the weight of a turkey in the case of deep frying a turkey or the thickness of a steak in deep frying the same. A gas flow timer for shutting off an overheated or unattended cooking system is also featured.

Abstract: The steam generating assembly of the present invention subjects a food product, such as a sandwich bun, to a controlled burst of low pressure steam in order to quickly and uniformly raise the temperature of the food product to its desired serving temperature or higher. By raising the temperature to above the desired serving temperature, the storage time of a pre-assembled food product, such as a fast food sandwich may be extended without sacrificing the quality or freshness of the product. The invention claims a steam generating assembly for steam heating a pre-processed food product.

Abstract: A method of cooking food with steam in an automatic household oven comprises receiving a user inputted cooking temperature, receiving a user inputted steam level, and implementing a preprogrammed steam cooking cycle based on the user inputted cooking temperature and the user inputted steam level.

Abstract: A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.

Abstract: When water temperature is high and time germinating step is short, it is hard to cook freely to individual preference, and water turbidity and bad smell are likely to occur. By germinating with immersing brown rice or rice with the germ in water at 28 to 34 degrees for 3 to 6 hours in an inner pot 3, being followed by a cooking step successively, the rice can be immersed for a necessary time at low temperature, so that germinated rice with enough content of gamma-aminobutyric acid (GABA) can be obtained without causing water turbidity or bad smell.

Abstract: A deep fat fryer able to quickly cook food items, in about one-third to one-half of a typical cook time in the art for corresponding food items, includes a high powered, preferably high efficiency heating unit utilized to establish a cooking oil temperature in the order of about forty or more degrees Fahrenheit above a typical cook time, while preferably remaining lower than or equal to 410° F. A controller regulates the heat input from the heating unit so as to keep the temperature of the oil from dropping drastically after a product to be fried is placed in the oil for cooking. The amount of cooking oil employed is minimized. A sensing arrangement is utilized to input sensed operating conditions to the controller in order to maintain a desired operating temperature and oil level.

Abstract: The present invention discloses an all disassembleable electric-heating apparatus comprising a shell, a cover, a reservoir installed inside said shell, an electric heater installed inside said reservoir and immersed in the liquid contents of said reservoir in working mode, and control elements including a control box and thermo-elements; wherein, said thermo-elements include electrical elements, said electrical elements are peripherically electric-insulated and sealed, so as to be immersed in the liquid contents of said reservoir in working mode and be taken out for cleaning after use.

Abstract: A steaming device for an oven including a water supply unit for supplying drinking water, a boiler chamber for heating the drinking water supplied from the water supply unit while performing a secondary heating operation for heating steam flowing through a main steam supply pipe extending through at least one of through holes provided at a heat exchanger installed in the boiler chamber, thereby generating and supplying steam of a higher temperature, a cooking chamber for receiving the higher-temperature steam from the main steam supply pipe of the boiler chamber, thereby cooking food, a burner for heating the heat exchanger of the boiler chamber, and a control panel for controlling the burner. In accordance with this configuration, it is possible to supply steam of a high temperature, thereby achieving cooking of food such as steamed food, and to rapidly cook a large amount of food.

Abstract: A catalytic converter designed to be integrated into a food-cooking appliance and to act, during a cooking cycle in a closed atmosphere and without oxygen being admitted from the outside, to treat the odors in the cooking fumes before the fumes are discharged to the outside, the converter comprising a basic substrate (30) provided with perforations (31) for passing the cooking fumes to be treated, the substrate (30) being coated with an intermediate layer (32) having a large surface area, itself provided with a surface component (33) formed of an inorganic solution based on precious metals so as to form the catalytic active layer of the converter, the intermediate layer (32) comprising alumina and cerine so as to form an intermediate layer (32) with a surface area of not less than 150 square meters per gram (m2/g), the amount of alumina/cerine added to the basic substrate (30) lying in the range 30 g/m2 to 35 g/m2, including 15 g/m2 of cerine to 25 g/m2 of cerine.

Abstract: A boilerless steamer apparatus is provided having a steamer cavity formed of a steam generating space and a cooking space, wherein the steam generating space is separated from the cooking space by a removable steam lid. The present boilerless steamer apparatus can provide between 7 to 10 lbs./hour (per pan) of steam. Various methods to easily clean the boilerless steamer apparatus are provided.

Abstract: A soy milk coagulating device includes: a coagulation vessel with an internal volume of 1,000 cc or less; two electrode plates facing each other to form a pair in the vessel; and a power feed controlling mechanism for controlling electricity fed to the electrode plates, and in the soy milk coagulating device, the power feed controlling mechanism is composed of: a tofu control system which is provided to heat soy milk to a set temperature at an average heating rate of equal to or less than 8° C. per minute, or at an average heating rate of more than 8° C. per minute and equal to or less than 15° C. per minute, and to keep the soy milk at the temperature for at least 5 minutes; a yuba control system; and switching unit which is provided to switch between the two control systems.

Abstract: A cooking appliance employing rapid cook technology includes an electronic oven control system employing an alpha-numeric data entry and display arrangement. The cooking appliance includes a display which incorporates a series of vertically spaced information display zones, with each of the zones being capable of displaying both alpha and numeric data to a user of the appliance. Text and numeric data can be entered by the user through a ten-digit keypad provided on a control panel of the appliance. Each labeled numeric key (0–9) can be used to input a corresponding numeric data symbol, as well as additional text information. This arrangement advantageously makes purchasing and operating a sophisticated cooking appliance more appealing and less intimidating to a consumer.

Abstract: An appliance for cooking food in a closed atmosphere, the appliance including a bowl (6) and a lid, heater means for heating the appliance, for the purpose of performing the cooking, and a catalytic converter (10) for treating the odors of the cooking fumes before the fumes are discharged to the outside, wherein, the catalytic converter (10) includes at least one heater element, and the appliance further comprises temperature regulation means (12) for regulating the temperature of said heater elements, the temperature regulation means (12) being organized to sense the temperature of the cooking zone.

Abstract: A boilerless steamer apparatus is provided having a steamer cavity formed of a steam generating space and a cooking space, wherein the steam generating space is separated from the cooking space by a removable steam lid. The present boilerless steamer apparatus can provide between 7 to 10 lbs./hour (per pan) of steam. Additionally, various means are disclosed to reduce the amount of condensate reaching the drainage system. Various methods to easily clean the boilerless steamer apparatus are provided.

Abstract: Kitchen furniture item for cooking foods, comprising a support structure having a lower support base, and a cooking device mounted in correspondence with an operative portion of the support structure. The cooking device comprises a cooking tank, a water inlet conduit and a drain conduit both connected to the tank. On the drain conduit is also mounted a first shut-off valve. The cooking device further comprises heating means operatively associated to the tank to heat its contents on command. The kitchen furniture item is also provided with at least a covering element associated to the support structure and movable from an open position in which it allows access to the cooking device, to a closed position in which it covers the cooking device at least superiorly and it defines a support plane superiorly to the kitchen furniture item.

Abstract: Frying apparatus for frying food, such as French fries, vegetables, bakery goods, meat fish, poultry and the like, in a heated fluid contained in a fry pot. The fluid is heated by a combustion burner that has a heat exchanger removably disposed in the heating fluid. When removed from the fluid, the heat exchanger and the fry pot can be easily cleaned. The air and/or gas is injected into the combustion chamber so as to provide an air gas ratio that supports clean combustion. A control monitors various temperatures and other parameters at various locations of the frying apparatus to control the efficiency of the frying apparatus to approximate a predetermined efficiency by altering the air/gas ratio.

Abstract: A pan warmer and controller for the pan warmer allows a user to preset operating conditions of the pan warmer using a digital controller, and to lock out changes to the operation of the pan warmer unless a code has been entered. The pan warmer monitors water level and temperature, and automatically adjusts water levels and water temperature.

Abstract: A pressure fryer is provided including a cooking container having a pressure vent which is connected to a high pressure cylinder filled with carbon dioxide. An electromagnetic valve and a check valve are provided on the connecting tube between the pressure vent and the high pressure cylinder. A lid includes a safety valve and a pressure sensor. A controller opens and closes the safety valve and the pressure for the electromagnetic valve for supplying carbon dioxide into the cooking container based on the pressure therein which is obtained from the pressure sensor, such that the pressure in the cooking container can be maintained within a predetermined value.

Abstract: An overheated steam oven including a cabinet to define a cooking cavity therein, and an overheated steam generator to supply overheated steam into the cooking cavity. The overheated steam generator includes a steam generating vessel of which an outlet is connected to and communicates with the cooking cavity, with a predetermined amount of water contained in the steam generating vessel. A first heater is installed in the steam generating vessel to be immersed in the water contained in the steam generating vessel so as to generate steam, and a second heater is mounted to an upper portion in the steam generating vessel so as to overheat the steam generated by the first heater.

Abstract: A method and apparatus for fast-cook pasta with automatic loading for variable sized portions. An amount of bulk product is isolated in a variable sized cavity. The contents of the cavity is discharged by gravity assisted mechanisms into a cooking chamber. The cooking chamber is pressurizable and uses preheated water. After the cooking period has ended, the cooking chamber is depressurized and the cooked pasta is transferred to a postcooker via a cooker exit valve. Heat energy present in vapor created by depressurization of the cooker is used to preheat the water.

Abstract: A cooking apparatus (100) includes a housing (102), a food supporting structure (202), such as a grill and/or a rotisserie and a heat source below the food supporting structure. A delivery tube (114) ends in a plurality of nozzles (206) spaced from each other and above the food supporting structure. A pump (110) is selectively activated by an electronic control circuit to inject a basting liquid into the delivery tube from a supply tube (112). By periodically activating the pump, a basting liquid is applied to food.

Abstract: A fryer which can maintain a set temperature accurately preventing an overshoot of cooking oil temperature is provided. In the fryer, three burners (3-5) are dispersed against the oil vat such that their combustion can be controlled independently. On the other hand, the heating control means (8), according to a detected temperature, selects and carries out one mode among at least two heating modes, which are, a full power mode in which all burners (3-5) operate at the same time, and a low power mode in which two burners among three burners (3-5) operate. When the low power mode is selected, two burners are operated in a predetermined order to switch a heating area of the oil vat (2).

Abstract: A fryer in which an overshoot is prevented by an accurate oil temperature control is disclosed. A pulse burner (4) is controlled to be switched ON/OFF based on a condition which is different by each temperature range. This enables to control the pulse burner (4) in accordance with factors which effect on the oil temperature such as an amount and heat capacity of foods and heat quantity of a utensil. Whereby, the oil temperature control in an excellent level is performed under various conditions. Moreover, as the condition to perform ON/OFF control of the pulse burner (4) is simple, for example, which is whether or not the temperature gradient of cooking oil exceeds the standard value, it needs no complicated control and reliability is improved.

Abstract: A continuous vertical processor for meat wastes, from animal slaughter for obtaining industrial fats and meat and bone flours for the manufacture of fodders, including a cylindrical structure (1), with 12 sealed separators (12) in the interior thereof, heated by steam pipes (15) furnished with sluicegates (14), which communicate with each other. Mixing paddles are fixed on the vertical axis (8). On the top portion of the cylindrical structure (1) is a product-input-sluice gate (5) and a chopper (6). On a bottom portion of the cylindrical structure (1) is an output-sluicegate (9) and a tilted cylindrical equalizing vat (10), which is filled with molten hot fat. Inside the vat there is a helicord conveyor (17) and, next to the highest end thereof, there is an output-sluicegate (11) and an exhaust pipe for excess fat (18). Inside each stage there is a gas exhaust pipe (16), for gases collected by the gas-output-pipe (4).

Abstract: A popcorn machine for automatic activation of the popping cycle is disclosed. The popcorn machine has a kettle with a heating element controlled by a thermostat. Popping corn is placed in the kettle by a user. A control panel has a one pop button which when pressed initiates the full popping cycle. The one pop button activates a relay that closes a connection through the thermostat to the heating element. The thermostat regulates the temperature in the kettle and shuts off power to the heating element by opening itself and unlatching the relay after a predetermined temperature is reached to allow the completion of the popping cycle. If the kettle initially is over the predetermined temperature, the thermostat will be open and the relay will be unlatched, preventing power from flowing to the heating element. A timer relay may be connected to the first relay to allow the activation of the heating element during a set period of time allowing the kettle to cool. The kettle may also be connected to an oil pump.

Abstract: A state of the current temperature of cooking oil in comparison with the predetermined temperature is figured out and information regarding completion of the on-going cooking and start of the next cooking is easily provided. A display portion 20 largely displays a detected oil temperature state in comparison with the predetermined temperature. As a result, a user can recognize whether the oil temperature is suitable for cooking, thereby it improves utility. Moreover, the display portion displays the oil temperature state and the difference between the predetermined temperature(340° F.) and the detected temperature at the same time. Accordingly, the remaining time to start the next cooking is easily estimated, thereby it improves utility excellently.

Abstract: A frying apparatus (1) for frying a food product comprises a container (20) and at least one conveying device (201, 202, 203, 204) and corresponding at least one submerging device (301, 302, 303, 304). The submerging device is adapted to be moved between an out-of-use mode in which it is in a raised position and an in-use mode in which it is in a lowered position and is operative to hold the food product down on the conveyor belt. In use, oil at a pre-determined elevated temperature is held in the container and the conveying device for carrying the food product is located underneath the surface of the liquid with food product carried on the conveying device being held down under the surface of the liquid by the submerging device thereby preventing the food product from floating to the surface of the liquid, ensuring effective and consistent cooking of the food product.

Abstract: A food-cooking appliance having a main body in which a cooking bowl (6) is mounted and a lid (7) removably mounted to the main body and designed to close the main body in a substantially airtight manner during cooking. The food-cooking appliance also includes odor treatment means (10) for treating cooking odors, which means are associated with the lid (7), and heater means. The lid (7) is removably mounted to be removable from the main body and from the cooking odor treatment means (10) so as to be separable simultaneously from the main body and from the odor treatment means (10).

Abstract: A drum cooker for cooking granular products comprises a vessel mounted to rotate about an axis. At least two nozzle groups are provided opening into said vessel. One of said nozzle groups is arranged in that it opens into a first area of said vessel covered by that granular product. A second nozzle group opens into a second area of said vessel not covered by said granular product. For enhancing the quality of the cooking process, a control means is provided for supplying said gaseous heat-carrying medium at any time to said nozzle group only that opens into that first area covered by said product.

Abstract: A heat exchanger for a fryer system has at least one heat transfer conduit having heating fluid passing therethrough. A baffle plate is disposed in the heat transfer conduit, defining a plane and having a first surface, an opposed second surface, and a longitudinal axis which divides the baffle plate into a first portion and a second portion. A plurality of tabs, each having a longitudinal axis, extend outwardly from the baffle plate. A crease is defined along the intersection of each tab and the plate. At least one tab is positioned in the first portion of the baffle plate and at least one tab is positioned in the second portion of the baffle plate. Webs separate adjacent tabs from one another in a direction substantially perpendicular to the longitudinal axis of the tabs. In certain embodiments, the crease of at least one tab forms an acute angle with a longitudinal edge of the baffle plate.