Abstract: A deep fat fryer apparatus includes a cooking vessel and a support assembly which are complementally configured, whereby the cooking vessel fits into the support assembly's frame so that an elongated raised central portion of the cooking vessel is aligned above an elongated heating element of the support assembly. The cooking vessel includes sloping wall surfaces extending outwardly and downwardly from the central portion, preferably with one or a pair of troughs provided for collecting loose food particles deposited therein by convection currents in the cooking media. The troughs present a cooler zone for the collected particles than the cooking zone in the cooking medium above a grate on which food to be cooked is received.

Abstract: A device for distributing cooking juices over meat pieces during their cooking, provided with a device for withdrawing the juices from the base of the cooking pan and feeding them onto the surface of the meat undergoing cooking, comprising a tray having a flat base and, in the base, a sunken portion partially occupying said base, an upperly open container which loosely occupies the sunken portion, a portion of the container being defined by an endless wall, a cover which upperly closes the sunken portion in a sealed manner and upperly comprises a reservoir overlying the portion of the container and having in its base a hole closed by a valving float, and a tube which starts in proximity to the base of the portion of the container and extends to above the meat to be cooked.

Abstract: A pasta machine includes a housing with a removable container for holding a liquid such as water, and the housing includes a heater for heating the liquid to a boiling state. An enclosed colander having a cover and holding a food product such as pasta is disposed on the container and includes arms to allow it to rotate through the boiling water. The housing of the pasta machine includes a suitable control mechanism that controls rotation of the colander through the boiling water to cook the food product within the colander. The number of rotations and intervals between rotation are a function of the type and amount of pasta within the colander.

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: To reduce running costs and equipment costs by bringing entire surfaces of noodle strings carried on a conveyor into contact with steam. High-temperature steam is upwardly supplied from a steam pipes 30 installed on a lower cover 24, by running a delivery belt lane 36a of a belt conveyor 28 through a steam chamber 26. The belt conveyor 28 is equipped with an endless belt 36, whose delivery lane 36a passes through the steam chamber 26. The belt 36 is a thin, mesh belt positioned so as to partition the steam chamber 26 into an upper steam chamber 26a and a lower steam chamber 26b.

Abstract: An apparatus for deep-frying food, comprising a vapour discharge channel (6) communicating with an inner space (3) and extending from an upper portion of said inner space. A cooling surface (7), which is cooled in use, is provided for cooling vapours. Condensate that has deposited precipitated on the cooling surface (7) can be collected in a collecting reservoir (13), into which the vapour discharge channel (6) opens. Fat contained in vapour being discharged deposits in a fat deposition area (14) outside the cooling surface (7). Since at least a portion of the fat deposition area (14) communicates with the collecting reservoir (13) for carrying fat that has deposited in the fat deposition area to the collecting reservoir along a path remote from the cooling surface (7), and/or since the vapour discharge channel (6) extends along a straight trajectory, the deposition of fat is made to occur in an area from which it can easily be removed.

Abstract: A steam cooker composed of: a water reservoir for water that is to be converted into steam by a steam generator; a cooking enclosure for receiving a cooking vessel and/or a support provided with flow passages, the cooking enclosure being arranged to be supplied with steam from the steam generator; an intermediate collecting receptacle associated with the cooking enclosure and disposed for collecting liquid that appears in the cooking enclosure during a cooking operation, the intermediate collecting receptacle having a pouring orifice via which liquid can flow from the intermediate collecting receptacle into the water reservoir; and a removable closing member associated with the pouring orifice for selectively blocking flow of liquid via the pouring orifice.

Abstract: A cooking appliance composed of: a housing; a vessel provided to be placed in the housing and arranged to receive a cooking bath; an emptying device provided in the vessel for permitting the cooking bath to be drained from the vessel; an emptying receptacle for receiving the cooking bath from the vessel; a first valve associated with the emptying device; a maneuvering button associated with the emptying device; and a control mechanism mounted on the emptying receptacle and interposed between the maneuvering button and the first valve for moving the first valve between open and closed positions and response to movements of the maneuvering button, wherein the emptying receptacle is removable from the housing.

Abstract: An apparatus for deep-frying food, including a window (22) of a transparent material which takes up at least a portion of a cover (5; 105; 205) and which extends at least partially at an angle or vertically. A vapor discharge channel (6) communicates with the inner space (3) of the pan. A cooling surface (7) is provided for cooling vapor, which cooling surface communicates with the inner space (3) via the vapor discharge channel (6). A storage reservoir (13) is used for storing condensate that has precipitated on the cooling surface (7), and a collecting gutter (21; 121; 221) serves for collecting condensate that has precipitated on the window (22). The collecting gutter (21; 121; 221) extends along a bottom end of the window (22) and includes a drain (30; 130), via which drain the collecting gutter (21; 121; 221) communicates also with the vapor discharge channel (6) for draining condensate to the vapor discharge channel (6).

Abstract: A deep-fryer having an elongate deep-frying trough and an endless conveyor belt, which is arranged to travel along a carrying run along the bottom of the deep-frying trough from an inlet end to an outlet end. Products introduced at the inlet end into a bath of oil in the deep-frying trough are thus moved through the deep-frying trough to the outlet end. A driven deflecting roller at the outlet end is adapted to drivingly engage the conveyor belt. A deflecting roller at the inlet end is also adapted to drivingly engage the conveyor belt and is arranged to move the same synchronously with the deflecting roller at the outlet end. A driving motor is arranged for driving the two deflecting rollers and is connected to drive a driving shaft arranged between the inlet end and the outlet end of the deep-frying trough and which is connected to the respective deflecting rollers via a respective angular gear.

Abstract: An electric cooking appliance, such as a fryer, having a receptacle provided to receive a cooking liquid, the receptacle being disposed at least partially in a casing having a lateral wall, and an electric connector mounted in an opening of the lateral wall of the casing, the electric connector being provided to cooperate with a mating electric connector connected at the end of a power supply cord. The lateral wall of the casing has an outer rim disposed above the opening, creating a conduit, or trough, that is arranged to keep any liquid that is flowing along the lateral wall of the casing at a distance from the electric connector mounted in the casing.

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 relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning capabilities.

Abstract: A steam grill includes a body, an upper lid, a water-storing member positioned on the upper lid, a beating section provided in the interior of the body, a dripping controller, and a grilling section under the heating section. The dripping controller is positioned within the water-storing member and controls the water volume dropping in the heating section. The heating section has a plurality of heating tubes for heating up water into steam to be supplied in the grilled section to moisten the food put on a grill plate therein to the proper degree so that the grilled food may have proper moisture and texture.

Abstract: A gas cooker includes a pot support that can be fixed on a top panel, preferably a cooktop panel, by a permanent-magnet configuration. The permanent-magnet configuration has magnet parts disposed at connecting locations on a pot support and on the top panel, and the magnet parts are located opposite one another. At least one of the magnet parts is a permanent magnet and another of the magnet parts is either a material magnetically attracted by the permanent magnet or a further permanent magnet having a polarity opposite the permanent magnet and magnetically attracted by the permanent magnet. As such, the configuration magnetically retains the pot support in a predetermined position on the top panel.

Abstract: A pasta machine includes a housing with a removable container for holding a liquid such as water, and the housing includes a heater for heating the liquid to a boiling state. An enclosed colander having a cover and holding a food product such as pasta is disposed on the container and includes arms to allow it to rotate through the boiling water. The housing of the pasta machine includes a suitable control mechanism that controls rotation of the colander through the boiling water to cook the food product within the colander. The number of rotations and intervals between rotation are a function of the type and amount of pasta within the colander.

Abstract: An apparatus for deep-frying food, including a window (22) of a transparent material which takes up at least a portion of a cover (5; 105; 205) and which extends at least partially at an angle or vertically. A vapor discharge channel (6) communicates with the inner space (3) of the pan. A cooling surface (7) is provided for cooling vapor, which cooling surface communicates with the inner space (3) via the vapor discharge channel (6). A storage reservoir (13) is used for storing condensate that has precipitated on the cooling surface (7), and a collecting gutter (21; 121; 221) serves for collecting condensate that has precipitated on the window (22). The collecting gutter (21; 121; 221) extends along a bottom end of the window (22) and includes a drain (30; 130), via which drain the collecting gutter (21; 121; 221) communicates also with the vapor discharge channel (6) for draining condensate to the vapor discharge channel (6).

Abstract: The cooking chamber is defined at least in part by at least two pairs of oppositely disposed first and second wall structures, each of the wall structures including at least one slot opening for the passage of air therethrough. The rotating valve is in heated air distributing communication with the first wall structure and in return air communication with the second wall structure of only one of the two pairs of oppositely disposed first and second wall structures at a selected point in time such that heated air is passed through the slot opening in the first wall structure into the cooking chamber and return air from the cooking chamber is passed through the slot opening in the oppositely disposed second wall structure and to the rotating valve for return to the heat source.

Abstract: The present invention relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning capabilities.

Abstract: An apparatus for deep-frying food, comprising a vapour discharge channel (6) communicating with an inner space (3) and extending from an upper portion of said inner space. A cooling surface (7), which is cooled in use, is provided for cooling vapours. Condensate that has deposited precipitated on the cooling surface (7) can be collected in a collecting reservoir (13), into which the vapour discharge channel (6) opens. Fat contained in vapour being discharged deposits in a fat deposition area (14) outside the cooling surface (7). Since at least a portion of the fat deposition area (14) communicates with the collecting reservoir (13) for carrying fat that has deposited in the fat deposition area to the collecting reservoir along a path remote from the cooling surface (7), and/or since the vapour discharge channel (6) extends along a straight trajectory, the deposition of fat is made to occur in an area from which it can easily be removed.

Abstract: A device for controlling the level of a liquid in a boiler (40) of an espresso coffee machine (60), in which the boiler (40) is connected with an external cylindrical container (24) made of dielectric material, comprises a capacitive sensor (30), coupled externally of cylindrical container (24), and means (32) for detecting the changes in the capacitance of the capacitive sensor (30), thereby generating an electric signal representative of the liquid level in the boiler, and for controlling the liquid flow into the boiler.

Abstract: The invention relates to a device (1) for producing bakery products (2). It has an oven (4) closed off by a door (5) and a heating device (7) which heats the oven (4). A delivery device (10,31) is also provided for a fluid (11), along with a discharge element (12) arranged in the oven (4), a storage container (22) and a conveyor device (20) for the fluid (11). A sensor (8, 9) is arranged in the oven (4) for detecting at least one actual value for a temperature in the oven (4) and which is connected to a control device (16). The latter is also connected to the heating device (7), the delivery device (10,31) for the fluid (11) and an energy source (21). At least one other sensor (8, 9) is provided in the oven (4) for detecting an actual value of the humidity and is connected, along with a clock timer (30), to the control device (16).

Abstract: An apparatus for controlled hydration and continuous full absorption cooking of a bed of particulate food product, the apparatus comprising a substantially horizontal vessel (12) in which the hydration and cooking process takes place, having an inlet end (14) and an inlet port (16) for introducing food product into the vessel, an outlet end (18) and an outlet port (20) for the discharge of the food product, an upper portion (22), and at least one trough portion (24); a loading device (38) for introducing food product into the vessel; a conveying device (30) for moving food product from the inlet end to the outlet end of the vessel during the hydration and cooking process; a hydration device (47) for hydration and cooking the food product during the transit by the conveying device from the inlet end to the outlet end of the vessel, the hydration device delivering water to the surfaces of the food product so that the food product is exposed to water at substantially its rate of absorption during the hydration a

Abstract: Apparatus for concentrating vegetables juices and fruit puree for alimentary use heated through rising current forced circulation in a heat exchanger (1) and fed from the top in an evaporation chamber (2), wherein between the exchanger (1) which heats the juices, and evaporation chamber (2) there is interposed a junction device (3) formed of a bell-like body (9) having a lateral opening (14) for vapor discharging, and containing a central pipe (17) coaxial thereto, having an upper end (16) connectable to piping (4) and a lower end projecting in chamber (2), connected to a shower head (13) with a perforated plate (20) suitable for spreading finely the liquid-vapor mixture inside evaporation chamber (2).

Abstract: The invention relates to a method and a device for deep-frying products to be deep-fried with hot fat. Fat that is conveyed in a circuit by a pump is heated, brought into contact with the product to be deep-fried and filtered. The quantity of fat circulating in the circuit is kept to a minimum by using a heating device in which a minimal volume of fat reaches the required temperature as quickly as possible for heating the fat and by using lines with as small cross-section as possible and which are as short as possible for transporting the fat.

Abstract: The invention provides a fryer wherein the tasks of supplying and disposing oil are both simple and safe. An oil supply pipe (41) branches off from an oil pipe (34) between an oil tank (31) and an oil pump (33) of a fryer (1), and an oil supply valve (42) is provided at that connection portion for switching the intake route of the oil pump (33) between the oil tank (31) and the oil supply pipe (41). An oil disposal pipe (44) branches off from the oil pipe (34) between the oil pump (33) and an oil vat (11), and an oil disposal valve (45) is provided at that connection portion for switching the outflow route of the oil pump (33) between the oil vat (11) and the oil disposal pipe (44). Then, the valves are operated with an oil supply valve lever (43) and an oil disposal valve lever (46), and driving the oil pump (33), the tasks of supplying and discarding oil are carried out automatically.

Abstract: A pasta and sauce vendor including a hopper storing at least one portion of pasta, a pasta cooker for cooking a portion of pasta received from the hopper, a pasta dispenser for dispensing the portion of cooked pasta received from the pasta cooker, at least one container for holding powdered pasta sauce, the container having a dispenser, a water input, a mixer for mixing powdered pasta sauce from the container together with water from the water input, a sauce dispenser for dispensing mixed pasta sauce and a vending circuit whereby a payment is received, and, in response to the receipt of the payment, the pasta is cooked and dispensed and thereafter the sauce is mixed and dispensed.

Abstract: A method and apparatus for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are partially fried from below by immersing the lower portions of the preforms in a vat of hot oil and transporting them through the hot oil. After cooking the preforms to a desired moisture content, at which point the preforms retain their bowl shapes outside of or independent of the mold cavities, the preforms are removed from the mold cavities and subsequently cooked to completion in a secondary frying operation. The invention also features an apparatus to carry out the method.

Abstract: A fossil fuel-fired apparatus for steaming food having at least one housing wall forming a housing, a steam chamber disposed within the housing and forming an annular space between the steam chamber and the housing wall, and at least one fossil fuel burner disposed beneath the bottom portion of the steam chamber and oriented to produce steam from water in a bottom portion of the steam chamber. Disposed within the annular space are guides for directing the hot products of combustion generated by the burners along the exterior wall surface of the steam chamber, thereby maintaining the temperature of the steam chamber walls above the temperature of the saturated steam and preventing condensation of the steam in the steam chamber.

Abstract: A connectionless steam cooker has an insulated housing that surrounds an internal cooking compartment accessible through a door. A supply of water is held in the compartment and immerses a plate-like heating element mounted at the floor, preferably of the electrical resistance type. A steam outlet located above the maximum water level is in fluid communication with and adjacent an electrically-operated solenoid valve that is normally open to atmosphere. A temperature sensor in close physical proximity to the steam outlet and the solenoid valve closes the solenoid wherein the sensed steam temperature is at or above a set level. The outlet steam is also connected to a pair of water column pressure-responsive microswitches. One microswitch controls power to the heating element. It is set closely, e.g. to cycle between ON and OFF in response to a sensed pressure range of 1 and 3 inches of water W.C.) The second microswitch responds to a higher set pressure (e.g. 9 inches W.C.

Abstract: A cooking appliance and method for cooking food articles by means of a heated cooking liquid, includes a liquid container for receiving a quantity of the cooking liquid; an electrical heater for heating the cooking liquid; a perforated rotary drum for receiving the food articles to be cooked; and an electrical drive for rotating the rotary drum. The liquid container is selectively movable to a raised position, wherein the cooking liquid therein directly contacts food articles in the drum, or to a lowered position wherein the cooking liquid therein is spaced below the food articles in the drum. The lowered position of the liquid container may be used for steam-heating the food articles, or for pre-heating the food articles before being fried by moving the liquid container to its raised position.

Abstract: Cooking and simultaneously forming a tostada or taco product in a cooling oil bath by inserting a pliable tortilla between adjacent molds when opened in a clamshell action, then closing the molds and conveying them through an oil bath and then opening the molds and removing the product. While cooking, the product is captured in the space between adjacent molds and permitted to cook into the desired shape. An interchange of conveyor carried molds is disclosed whereby the cooking equipment may process different product sizes and shapes.

Abstract: Apparatus for cooking foods by heating with heat transmitted from outside to a product to be cooked by a current of hot air, wherein, substantially, a hot-air circuit is formed in an enclosed space and the product to be cooked rests on a receiving element (10) for the product to be cooked forming a receiving base (11), wherein air is flowable through the receiving base (11) of the receiving element (10) for the product to be cooked and the hot air is guided so that it flows through the product to be cooked substantially at right angles to the receiving base (11) of the receiving element (10) for the product to be cooked.

Abstract: It is an object of the invention to achieve an improvement in the operating reliability of a cooking controller and to extend its lifetime. A cooking controller (18) is provided within a casing (21), and an insulating material (22) for blocking out the heat emitted from an oil vat (3) is provided on the wall of the casing (21) on the side of the oil vat (3). A top opening (23) and a bottom opening (24) are provided in the top wall and bottom wall of the casing (21), and a cooling fan (25) is provided at an intermediate position within an air circulation route (29) from the bottom opening (24) to the top opening (23). The cooling fan (25) is operated and the generated flow of the air passing between the openings cools and insulates the heat emitted from the oil vat (3) towards the cooking controller (18). Thus, temperature increases within the cooking controller (18) can be inhibited, and operational reliability and the lifespan of the cooking controller (18) can be increased.

Abstract: The present invention relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning capabilities.

Abstract: The present invention relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning capabilities.

Abstract: A method and apparatus for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are partially fried from below by immersing the lower portions of the preforms in a vat of hot oil and transporting them through the hot oil. After cooking the preforms to a desired moisture content, at which point the preforms retain their bowl shapes outside of or independent of the mold cavities, the preforms are removed from the mold cavities and subsequently cooked to completion in a secondary frying operation. The invention also features an apparatus to carry out the method.

Abstract: It is an object of the invention to achieve an improvement in the operating reliability of a cooking controller and to extend its lifetime. A cooking controller 18 is provided within a casing 21, and an insulating material 22 for blocking out the heat emitted from an oil vat 3 is provided on the wall of the casing 21 on the side of the oil vat 3. A top opening 23 and a bottom opening 24 are provided in the top wall and bottom wall of the casing 21, and a cooling fan 25 is provided at an intermediate position within an air circulation route 29 from the bottom opening 24 to the top opening 23. The cooling fan 25 is operated and the generated flow of the air passing between the openings cools and insulates the heat emitted from the oil vat 3 towards the cooking controller 18. Thus, temperature increases within the cooking controller 18 can be inhibited, and operational reliability and the lifespan of the cooking controller 18 can be increased.

Abstract: A device is provided for heating a liquid in a holder, having a heater element (31) designed to be placed in said holder and to be immersed in liquid in said holder, a temperature sensor (65) for measuring the temperature of the liquid in the holder and coupled to a control unit (41) for the thermostatic control of power supply to the heater element (31), a thermal safety cut-out (60) for interrupting the power supply to the heater element in response to heating-up of the heater element to above a given temperature, which safety cut-out (60) is in thermally conductive contact with the heater element (31), and a carrier (50) which is thermally coupled by means of a thermal coupling to a portion of said heater element which is immersed in the liquid in said holder in the operational state, the temperature sensor (65) of the thermostat being situated on said carrier (50) at a distance from said thermal coupling.

Abstract: The kiosk (10) enables pasta portions of the type forming the classical Italian first course to be prepared, and comprises: an automatic pasta cooking machine (18); a cooking hob (20) for amalgamating within a suitable container, by heating accompanied by mixing, the required sauces or condiments with the pasta previously cooked in the pasta cooking machine; and means (22) for heating the sauces or condiments and/or for maintaining them hot.

Abstract: A cooking appliance and method for cooking food articles by means of a heated cooking liquid, includes a liquid container for receiving a quantity of the cooking liquid; an electrical heater for heating the cooking liquid; a perforated rotary drum for receiving the food articles to be cooked; and an electrical drive for rotating the rotary drum. The liquid container is selectively movable to a raised position, wherein the cooking liquid therein directly contacts food articles in the drum, or to a lowered position wherein the cooking liquid therein is spaced below the food articles in the drum. The lowered position of the liquid container may be used for steam-heating the food articles, or for pre-heating the food articles before being fried by moving the liquid container to its raised position.

Abstract: An apparatus and method for making uniformly shaped snack food chips which can be stacked for packaging, e.g., in a cylindrical canister or a canister which conforms to the contour or perimeter of the snack food chips. The apparatus features two-part mold cavities in which chip preforms are restrained and transported through hot oil to be cooked. Preferably, the mold cavities are defined between a pair of rotating belts, one lower belt and one upper belt, which together “encase” or “sandwich” and thereby restrain the chips. According to the method, a continuous sheet of dough is toasted and then proofed before being cut into individual chip preforms. The preforms are then placed into the mold cavities and transported through hot oil to be cooked. Vacuum transfer rollers are used to facilitate placement of the chip preforms into the mold cavities and extraction of the cooked chips from the mold cavities.

Abstract: An egg roaster for roasting eggs using an electric heater is disclosed. An internal air circulator is provided in an insulation chamber in which is mounted guide shelves for egg loading and forcing circulation and diffusion of an internal air to evenly roast the eggs. An air discharge unit forceably discharges the internal air to prevent egg burning and dewing from moisturel. An external air influx member administers the supply of external air.

Abstract: A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity.

Abstract: A hermetic type of cooking vessel with numerous nozzles arranged therein, and conduits which open at these nozzles are connected to a cold water source, a hot water source, a seasoning liquid source, a steam source, a superheated steam source and a heated nitrogen source via associated switching means. With this vessel food material is heated evenly without agitating the food material; and automatically heated with this vessel and cooked with accuracy. Thus, the food material is showered with the heated seasoning liquid and other cooking gases and liquids, and the used seasoning liquid is collected from the bottom of the cooking vessel to be reheated. The so reheated seasoning liquid is made to return to the cooking vessel. The cooking vessel is equipped with a food material temperature sensor, a pressure sensor and such like.

Abstract: A continuous processing apparatus comprises a tubular assembly that has a carrying path of a constant spatial cross sectional area throughout it and a pressure control unit in the carrying path, a retainer that is provided with throttle pieces of an area slightly smaller than the spatial cross sectional area so as to create labyrinth seal at least one of the upstream and downstream locations from the pressure control unit of the tubular assembly along its carrying path, and a retainer carrying device placed in the tubular assembly for carrying the retainer.

Abstract: Device for heating a liquid in a holder, comprising a heater element (31) designed to be placed in said holder and to be immersed in liquid in said holder, a temperature sensor (65) for measuring the temperature of the liquid in the holder and coupled to a control unit (41) for the thermostatic control of power supply to the heater element (31), a thermal safety cut-out (60) for interrupting the power supply to the heater element in response to heating-up of the heater element to above a given temperature, which safety cut-out (60) is in thermally conductive contact with the heater element (31), and a carrier (50) which is thermally coupled by means of a thermal coupling to a portion of said heater element which is immersed in the liquid in said holder in the operational state, the temperature sensor (65) of the thermostat being situated on said carrier (50) at a distance from said thermal coupling.

Abstract: A filter system for a deep fat fryer is described. The filter system can be used in a single fryer or with two or more sequentially operated fryers. In the later case, a common filter pan is used with a horizontal filter in the pan, disposed below a common drain pipe. A return pipe is mounted in the center of the filter. This pipe is connected to a pump inlet so that oil to be filtered is admitted to the pan above the filter, and filtered oil is removed from the pan through the filter. Filtered oil is then circulated by the pump through a three port valve to return the oil to the appropriate fryer tank. If the valve is closed the oil will be routed through the valve to an adjacent tank valve for admission to that tank so that a single pump may be used for a plurality of tanks. An optional flush system can also be provided so that oil can be used to flush a tank manually.

Abstract: The invention provides a fryer wherein the tasks of supplying and disposing oil are both simple and safe. An oil supply pipe 41 branches off from an oil pipe 34 between an oil tank 31 and an oil pump 33 of a fryer 1, and an oil supply valve 42 is provided at that connection portion for switching the intake route of the oil pump 33 between the oil tank 31 and the oil supply pipe 41. An oil disposal pipe 44 branches off from the oil pipe 34between the oil pump 33 and an oil vat 11, and an oil disposal valve 45 is provided at that connection portion for switching the outflow route of the oil pump 33 between the oil vat 11 and the oil disposal pipe 44. Then, the valves are operated with an oil supply valve lever 43 and an oil disposal valve lever 46, and driving the oil pump 33, the tasks of supplying and discarding oil are carried out automatically.

Abstract: The apparatus is a chip fry lid having an array of long and short posts for contacting and agitating the chips during the deep frying process. In the preferred embodiment of the invention, each of the posts is formed by proximate sets of wire bent to form a series of long and short generally U-shaped prongs. A hinge at the front of the lid and a handle at the opposite end facilitate manual oscillation of the lid during the deep frying process to achieve a high percentage of chips of uniform high quality, both in terms of uniform cooking and chips having sufficient curls to form a chip functionally useful for holding dipped food and also aesthetically pleasing.