Abstract: The present invention features an electrical, frying appliance that uniformly cooks food items placed within its food basket. This frying appliance automatically immerses and extracts the cooking basket into and out of an aluminum oil bowl containing heated oil. In this fashion, the food in the basket is uniformly fried during the cooking cycle. The frying appliance contains a translationally movable basket that operates by a transmission wire driven by a shaft. The translational movement of the food basket allows the food in it to lie flat as it is immersed in the aluminum oil bowl. The food basket remains substantially horizontal during its movement between its immersed and non-immersed positions. In this fashion, the food items are prevented from shifting around in the frying basket. This allows the food to fry evenly within the basket and, when cycled, to be drained of oil periodically.

Abstract: A controller for controlling the cooking of food within a cooking apparatus. The controller is comprised of a temperature sensor input for receiving an output of a temperature sensor and a system for initiating a cook of a food product based upon a set cook temperature and a set cook time. Plural indications of incremental energy that is absorbed by the food product during the cook are determined, wherein each of the plural indications of incremental energy is based upon a difference between a temperature determined at the temperature sensor input and a desired internal temperature of the food product. The end of the cook is established when the total of the plural indications of incremental energy is one of equal to and greater than an ideal energy to prepare the food product based upon the set cook time and the cook temperature.

Abstract: A dispenser for dispensing a predetermined quantity of food articles, such as frozen french fries, frozen chicken pieces, cheese sticks, and the like, having a support structure supporting a hopper, the hopper having a storage area positioned over an exit opening and a dispenser drum between the storage area and the exit opening. The dispenser drum is rotatably mounted in the hopper between two end walls on the hopper. The dispenser drum has an axis of rotation, a sealing lip at a first radius perpendicular to the axis of rotation and a catching lip at a second radius perpendicular to the axis of rotation. The second radius is longer than the first radius creating a non-cylindrical shaped dispenser drum. A diverter is pivotally mounted in the hopper. The diverter is positioned to be bumped by the dispenser drum to jostle food articles in the storage area. A driver portion is mounted on the support structure to engage and rotate the dispenser drum about the axis of rotation.

Abstract: The present invention features an electrical, frying appliance that uniformly cooks food items placed within its frying basket. This frying appliance cyclically immerses and extracts the cooking basket into and out of a pan containing heated oil. In this fashion, the food in the basket is uniformly fried during the cooking cycle. The frying appliance contains a translationally moveable basket that operates by a parallel linkage driven by a gear train and worm drive mechanism. The translational movement of the basket allows the food in it to lie flat as it is immersed in the oil. The frying basket remains substantially horizontal during its movement between its immersed and non-immersed positions. In this fashion, the food items are prevented from shifting around in the frying basket. This allows the food to fry evenly within the basket and, when cycled, to be drained of oil periodically.

Abstract: The field of the invention concerns heating or cooking appliances. The cooking appliance comprises a casing (2) enclosing an integrated fixed or removable cooking receptacle (1) and heating means thermally connected to the cooking receptacle (1), means (3) for detecting, firstly, whether the cooking receptacle (1) is substantially empty and, in this case, opening the electrical supply circuit of the heating means, and secondly, for detecting whether the cooking receptacle (1) is filled so as to attain the predefined minimum weight, and, in this case, closing the electrical supply circuit of the heating means. According to the invention, the detection means (30) are operable by placing the cooking receptacle (1) in the casing, and by closing the lid (3).

Abstract: An egg cooker has a holder forming at least one egg seat and adapted to be set in a body of water with an egg in the seat at least partially below a level of the water. A temperature sensor on the body detects a temperature of the body of water and an acoustic emitter on the body can emit an audible signal. A circuit including a timer and connected to the sensor and emitter starts the timer when the sensor detects a predetermined elevated water temperature and emits a first audible signal at a predetermined interval after the timer is started and a second audible signal different from the first signal at a predetermined interval after the first signal.

Abstract: A food material placed into a frying box 3 is immersed into an impregnation tank 50 containing a processing liquid under a depressurization in a throw-in preliminary chamber 9 and then, the substitution of the water in the food material with the processing liquid is conducted by exposure to the atmosphere. The food material impregnated with the processing liquid in the above manner is subjected to a frying under a depressurization in a fryer body 1. A fried food product is oil-cut away under a depressurization in a discharge preliminary chamber 10 by an oil cutting-away vibrator and then cooled rapidly by a cooling gas blown from a pipe 49. This treatment causes the surface of the fried food product to be solidified rapidly, thereby providing an expanded fried product having a crispy eating feel without shrinkage.

Abstract: An automated deep frying system includes a refrigerated food storage compartment having a portion controller and dispenser, an isolated cooking chamber having a frying vessel and a food basket which is movable to a variety of preselected positions for loading, cooking and dispensing the food, and an air purifier including a smooth cold surface for isolating the by-products of the frying process. The system also includes a microprocessor controller which is programmed for the system operation, including automatic dispensing, preparation and serving of preselected portions of food in response to an operator's input, as well as energy efficient control of the refrigerated food storage compartment and the air purifier cold plate.

Abstract: The present invention relates to a system to warn of early removal of food from a cooking medium. The system is a combination of a frypot, a basket sensor and an alarm where the frypot is a container holding a cooking medium such as oil or shortening. Food items to be cooked are placed in a control zone in the cooking medium and held by a basket that holds the food submersed in the cooking medium. The basket sensor is installed to detect the presence of a basket in the container. The basket sensor is monitored by a cooking computer that controls the alarm, activating the alarm if there is no basket in the frypot when a cook cycle is initiated or when the basket is removed before the cook cycle is completed. The cooking computer monitors the cooking cycle by using a preprogrammed cook time and adjusting the time based on variations measured in the cooking medium temperature or other factors.

Abstract: A foodstuff vending machine has a vending housing includes a processing container for containing and processing of a foodstuff. A receiving basket is provided for receiving the foodstuff from the processing container. A dispensing mechanism is provided for dispensing the received foodstuff. The receiving basket has an operable surface with a closed position for preventing the received foodstuff from passing therethrough. The receiving basket also has an open position for permitting the received foodstuff to pass through to the dispensing mechanism. The receiving basket also has an opening device for opening the operable surface. The opening device is operable to open the operable surface upon contact with the dispensing mechanism.

Abstract: In accordance with the present invention a cooking appliance 10 is disclosed comprising heating element 14 in thermal communication with a cooking medium 12 for cooking food, temperature sensing element 18 for detecting a cooking medium temperature and control 20 connected to the temperature sensing element 18 for receiving the cooking medium temperature, wherein the control 20 is operable to generate a working temperature which may differ from the cooking medium temperature in order to account for a thermal transit time between the heating element 14 and the temperature sensing element 18, and further operable for regulating the heating element 14 in accordance with the working temperature. Other devices, systems and methods are disclosed.

Abstract: An apparatus for raising and lowering cooking baskets in a commercial deep-fat fryers which includes a basket support carried by a lift assembly which is vertically reciprocated along a guide track by a timed lift mechanism.

Abstract: A deep fryer has a vessel in which cooking medium such as fat or oil is contained and a heater to heat the medium to a cooking temperature. A basket is provided for carrying the food to be cooked. The basket is carried on a transport means which raises it out of the cooking medium and lowers it back in again at least one time during the cooking cycle. An embodiment is disclosed in which the basket is detachably mounted on a vertical slide on the wall of the vessel. The slide is driven via transmission means by a stepper motor. A microprocessor-based controller determines the number and the timing of the raising and lowering operation.

Abstract: An improved deep fat fryer having an open top vessel with a bottom formed of intersecting inwardly and downwardly inclined walls forming a V-shaped trough bottom for the vessel, first and second elongated heaters affixed to the vessel flat wall portions and spaced above the lower edge of the trough shaped vessel bottom and arranged so that cooking oil placed within the vessel is heated in the upper portion of the cooking oil but the cooking oil in the V-shaped bottom is unheated to thereby cause convection currents to flow in a manner to carry food particles into the lower V-shaped trough portion of the vessel where the cooking oil is below cooking temperature so that food placed in the vessel and remaining in the upper top portion of the cooking oil is cooked but food particles are carried into the lower portion and are not cooked, the vessel having provisions for draining away the oil having the uncooked portions therein.

Abstract: The present invention provides an improved alarm device which automatically starts accumulation of a heating amount when food items are placed into a cooking liquid and outputs an end-of-cooking signal when the accumulated heating amount reaches a predetermined value. This system makes an operator free from troublesome manual operation as pressing a start pad simultaneously with placing food items into the cooking liquid. The alarm device controls a cooker to start forcible heating irrespectively of its combustion conditions simultaneously with starting accumulation of the heating amount. The system of the invention prevents an undesirable time lag between substantial drop in temperature of the cooking liquid and start of heating and efficiently reduces the temperature fall due to cold food items, thus allowing food items to be cooked desirably.

Abstract: A pasta cooking system including an automatic control which permits a cooking vat containing water to be automatically filled to a predetermined level in response to turning the system on, maintained at a constant level by the addition of water during repeated cooking cycles, remove the starchy froths resulting from a cooking cycle in response to a manual input by adding additional water to cause water to rise above the automatically maintained level and overflow a skimming weir, drained by manually opening a valve and automatically rinsed by leaving the control system on during the drain time as water is continually added by the automatic fill system to clean the pot. The water is introduced by the automatic system in such a manner to cause surface agitation during the skim procedure, and to rinse the walls of the vat during the drain cycle. A water level sensing uses a single stainless steel probe and a low voltage a.c. current between the probe and a stainless steel vat to prevent cathartic corrosion.

Abstract: The present invention relates to a basket assembly for an apparatus for cooking and dispensing hot food products. The assembly may be incorporated into a vending machine to prepare fast food products such as (fried) fish, french fried potatoes, potato chips, chicken fingers, pasta, etc. The assembly includes carrousel container means and cover means for covering the carrousel container means. The carrousel container means is provided with integral receptacle members for receiving (measured portions of a) food product; the carrousel container means can rotate with respect to the cover means in merry-go-round fashion about a vertical axis. The food product is held by the receptacle members and is progressively cooked in a hot liquid such as water or oil. Once food product is cooked, the assembly is raised and food product is discharged from a receptacle member through the upper opening of the receptacle member.

Abstract: A food cooking device comprising a housing, a food intake means mounted on a front wall of the housing, a reservoir in the housing for retaining a cooking liquid, support means disposed in the housing for supporting food, drive means in the housing for moving the support means, a food outlet means disposed in a wall of the housing, and power means for heating the cooking liquid, the drive means being adapted to position the support means to receive food from the food intake means, immerse the food in the cooking liquid, to remove the food from the cooking liquid, to hold the food for drainage, and to deliver the food to the food outlet means for removal from said device.

Abstract: Self venting automatic food frying and dispensing apparatus is disclosed which provides apparatus which is capable of deep frying small portions of various food products without the need for external venting and without exposing the operator to hot oil. In one embodiment, the food frying apparatus includes an upright cabinet with a fan assembly mounted to exhaust air through the top of the cabinet while drawing air in through and from the lower portion of the cabinet. A removable sealing system and a removable one piece filter is in the air path to remove smoke, odors and particulate matter from the air before being exhausted back into the room. The container for holding a supply of cooking oil is configured to minimize splashing during cooking and is a fully removable unit.

Abstract: An automatic food frying and vending system having a refrigerated storage chamber for storing food material to be fried and a frying chamber for frying material in cooking oil are installed in the main body of the automatic food frying and vending system in discrete sections designated for their respective purposes. The refrigrated chamber includes a stocker unit for receiving and keeping a number of packed containers, each sealed by a lid. A feeding device is provided with a holder for receiving from a conveying device the sealed container and inverting the container.

Abstract: An electric deep fat fryer comprising a pan (1) for containing a cooking bath (2), an electric heating resistance, and a basket (3) for foodstuff to be fried, the basket being adapted to occupy either a lowered position in which the pan is immersed in the bath or an elevated position in which the basket is maintained above the bath. Mechanism (4) is provided for lowering and raising the basket, controlled by a control device comprising a timer (5). The mechanism for lowering and raising the basket and the timer are driven by a single motor (6). The control device comprises an automatic selector (25) controlled by a control member (26) of the timer and by the position of the basket, so as to drive either the timer when the basket occupies its lowered position, or the mechanism for lowering and raising the basket. Particular utility in household deep fat fryers.

Abstract: A timing ascending apparatus for a frying machine includes a timer unit, a control rod assembly with a control hook, and an ascending rod assembly with a positioning hook. A horizontal net is carried on the ascending rod of the ascending rod assembly. A transverse actuator rod connects rotatably the positioning hook to the ascending rod. When a frying time is set by rotating the rotary button of the timer unit and the transverse actuator rod is depressed until the positioning hook catches the control hook, the horizontal net is moved from an upper limit position to a lower limit position. Depression of the transverse actuator rod compresses the coiled piston spring of a restoration device. The upper limit position is in the top portion of an oil tank somewhat above the cooking oil surface, while the lower limit position is in the bottom portion of the oil tank.

Abstract: A food product dispensing apparatus and method which prevents the product from being damaged when the product is dispensed. A food product cooking apparatus and method which preserves the cooking oil such that the oil needs only be changed at two to four week intervals. The present apparatus and method relates to vending-frying machines for dispensing and cooking food products. The instant invention extends the intervals between when such vending machines need be serviced.

Abstract: An apparatus and method for cooking small quantities of low and normal moisture content foodstuffs in a sealed pressurized container by immersing the foodstuffs in a heated liquid cooking medium and injecting super-saturated steam into the vessel upon the closure of the lid to which super-saturated steam is generated within a heated injection tube and creates an instant pressure seal and initiates a cycle of repeated vacuum pulse cooking flashes of the moisture and water contained in the foodstuffs placed within the vessel to super-saturated steam as the pressure increases and decreases in accordance with the pressure regulating means for at least the timed cooking period.

Abstract: Method and apparatus for refining oil which in heated condition is used in the production of consumable products such as French fried potatoes by feeding the oil immediately after starting the baking process through a filter system within the time within which free fat acids or fat acid oxydation products could be formed.

Abstract: An apparatus for fastening on a cooking pot raises and lowers a basket into the pot under the control of a temperature sensor and timer. The lifting and lowering mechanism includes a hollow outer rod and threaded inner rod, the inner rod being driven by a motor. Various arrangements of controls, housing shapes, and a fastener to the cooking pot are provided, as is a stirring mechanism which plugs in place of the lifting mechanism.

Abstract: An oil circulation system for use in a deep fat fryer which has a heated bath of cooking oil carried in a reservoir through which food products are carried on a conveyor means for cooking or frying said products; the oil circulation system generating a flow of cooking oil that moves through the oil bath in a direction transverse to the movement of the food product and which provides substantially equal temperature throughout the oil bath.

Abstract: Self venting food frying apparatus is disclosed which provides apparatus which is capable of deep frying small portions of various food products without need for external venting. In one embodiment, the food frying apparatus includes an upright cabinet with a fan assembly mounted to exhaust air through the top of the cabinet while drawing air in through and from the lower portion of the cabinet. A removable sealing system and a removable one piece filter is in the air flow path to remove smoke, odors and particulate matter from the air before being exhausted back into the room. The removable filter includes flat lying layers of paper and activated charcoal configured as an integral unit. A container for holding a supply of cooking oil is located in the lower portion of the cabinet. Spill tray, oil container and heating element are configured as a fully removable unit.

Abstract: Disclosed is a semiautomatic frying apparatus including a food carrying basket having a forward mounting lip and a rearward handle. The apparatus includes a basket-supporting shaft having a lip-engaging cradle for mounting the basket to the shaft. Disposed beneath the shaft, in a position to receive the basket upon rotation of the shaft, is a vessel holding heated cooking medium such as oil. A plate-like heater disposed beneath the vessel in heating contact therewith includes a bottom surface having a recess for mounting one or more temperature sensors, the recess opening into an airflow cavity. The frying apparatus is disposed within a cabinet and a fan and filter, also disposed within the cabinet, provides an air flow therethrough. A door connected by linkage to the basket-supporting shaft selectively blocks air flow through the cavity beneath the heating plate, and when opened to an unblocking position, purges heated air from the recess air, providing compensation for the temperature sensors therein.

Abstract: A deep fat fryer, especially for potato chips, has a cradle screen with walls and lifting handles and means for supporting the cradle screen at a lower level within the cooking kettle, a cover screen with lifting handles being selectively insertable into the product above the cradle screen for stirring it or placed over the product and resting on the walls of the cradle screen for keeping the product submerged. When the oil is at a lower level, the cradle screen is removed from the kettle after an initial cooking period and inserted into the product for stirring it and is then supported at a higher level over the product for keeping it submerged. The cradle screen walls have an opening to permit scooping of the product into the cradle screen after cooking. The cooking method includes varying the heating rate in order to control the rate of temperature rise of the oil after it drops to its lowest point following loading of the product into the kettle.

Abstract: An improved automatic french frying machine and method uses a supply of cooking oil which remains in a cooking vat during normal operation and is heated directly in the cooking vat. A system of thermostats combines with a heating element within the cooking vat to ensure proper cooking temperature and safe operation. An automatic initialization and monitoring system ensures safe startup and operation. Preferred embodiments also include an automatic flushing cycle which is activated at predetermined intervals to clean the cooking vat and replenish the cooking oil within the vat. A specially shaped cooking vat ensures that food particles will be removed from the vat during the flushing cycle. Oil degradation is minimized by either an open-topped cooking vat or a cooking vat having a lid which remains open during cooking.

Abstract: A food frying apparatus comprises a heating chamber (1), a heater (H), a magnetron, a food table (7), a lifting apparatus (8) and a control apparatus. A cooking oil is contained in a lower portion of the heating chamber (1). The cooking oil is heated to higher temperature by the heater (H). After placing food on the table (7), the table (7) is lowered by the lifting apparatus (8) so that the food is dipped into the cooling oil, and frying of the food is started. If and when the table (7) is lowered, irradiation of a microwave from the magnetron is started and the food is internally heated. The control apparatus controls the temperature of said cooking oil, a time period for dipping the food into the cooking oil and a time period for supplying the microwave. Therefore, in accordance with the present invention, the food can be dipped into the cooking oil with high temperature automatically and for an arbitrary time period and in addition, irradiation of the microwave can be made for an arbitrary time period.

Abstract: The present invention pertains to an apparatus (1) for cooking food, particularly for cooking food by temporarily dipping it into a liquid at high temperature which allows to carry out a continuous replacement of the liquid present in the cooking vessel (2) so that the purity and clearness characteristics thereof are kept almost unchanged during the repeated dippings of food, while maintaining the temperature unchanged too.The apparatus (1) comprises the use of an additional receptacle (6) for the liquid, disposed close to the cooking vessel (2) and to the respective heating members (5) and inside which the liquid itself is brought to its optimal temperature and then sent to the cooking vessel (2). The latter is provided at the bottom with an opened discharge port (16) through which the cloudy liquid is evacuated and to which a trap (17) suitable to allow the liquid to maintain a predetermined level within the cooking vessel (2) is connected.

Abstract: Semiautomatic food frying apparatus is disclosed which provides apparatus which may be easily and safely operated to prepare small portions of various food products. In one embodiment, the food frying apparatus includes an upright cabinet with a fan assembly mounted to exhaust air through the top of the cabinet while drawing air in, through and from the lower portion of the cabinet. A removable one-piece filter unit is positioned in the path of air flow to remove odors, gases, smoke, etc. . . . from the air before the air is exhausted back into the room. The removable filter includes a paper filter together with activated charcoal particles configured as an integral unit. In another embodiment, the fan assembly and filter unit are replaced by a closed-loop air cleaning system which does not discharge the internal air of the apparatus into the room. A container for holding a supply of cooking oil is located in the lower portion of the cabinet.

Abstract: Deep fat fryer having plurality of food-supporting baskets, individual motor and switch controls for raising and lowering baskets mounted in forward lower portion of fryer casing to facilitate servicing thereof.

Abstract: Automatic food frying and dispensing apparatus is disclosed which is housed in a supporting cabinet and includes a device for holding a supply of cooking oil and a heating device for maintaining the temperature of the cooking oil at a predetermined temperature. A fan assembly exhausts air through the top of the cabinet. A derated precipitator, a flame arrester and a charcoal filter are positioned upstream of the fan assembly and in the path of air flow. A switch device is positioned in the path of air flow and shuts off the heating device if the air flow drops below a predetermined value. Food handling apparatus automatically lowers the food to be cooked into the cooking oil when a customer selects a desired cooking time and automatically raises the food from the cooking oil and dumps the food into a container positioned at the food collection station at the end of the preselected cooking time.

Abstract: A consumer operated frying machine receives food in open-top container, transfers the food to a frying station for cooking in hot oil, and returns the cooked food to its original container for consumption. Cooking oil is continuously heated, filtered and recirculated through the frying station for improved cooking. A dumping mechanism provides a means to drain excess oil from the cooked food and oscillates to loosen food products which may adhere to the machine during cooking. A sealing lip and air replenishment and filtration system combine to prevent undesirable cooking odors from entering the surrounding environment.

Abstract: Food frying and dispensing apparatus is disclosed which is housed in a supporting cabinet and includes a device for holding a supply of cooking oil and a heating device for maintaining the temperature of the cooking oil sufficiently high for cooking successive batches of food products introduced into the oil by a food support basket. A fan assembly exhausts air through the top of the cabinet. A derated precipitator, a charcoal filter, a fragrance holding apparatus and an ozone generator are positioned upstream of the fan assembly and in the path of air flow to eliminate any smoke or odor produced within the apparatus prior to discharge of the air from the cabinet. Food handling apparatus pivotally positions the food support basket in three separate and distinct positions with the three positions being in the cooking oil in a "cook" position, out of the oil in a food product "dispense" position and out of the oil in a "ready" position.

Abstract: Safety interlock for operating handle of drain valve of deep fat fryer which blocks valve-opening movement of operating handle and is movable to unblocking position and thereby shuts off fry pot burner, subsequent valve-opening movement of handle maintaining interlock in unblocking position and interlock automatically returning to handle-blocking position upon movement of handle to valve-closing position.

Abstract: An automatic machine for cooking food such as soup-paste, rice or pot herbs, in which a support structure with a base and an upper working plane is provided with an open cooking tank contained within the support structure above the base and below the working plane, a water entry duct and an exit overflow duct is provided, water is supplied to the tank at a predetermined temperature, and a water circulation is associated with the tank and housed within the support structure for circulating cooking water at a predetermined temperature through the tank for intermixing with the water supplied by the water supply to the tank, and the temperature of the water in the tank is maintained at a predetermined temperature while the level of the cooking water is maintained at a predetermined level and the water is forced to exit through the overflow duct for the removal from the cooking water in the tank of particles suspended in the water such as starch and scums through the overflow duct.

Abstract: This invention concerns food cooking and dispensing apparatus which includes a container for the foods to be cooked and dispensed, a cooking unit and a food holder. The food holder is movable between a first position in or exposed to the cooking unit. There is also included a metering device which is adapted, when operated, to convey a predetermined quantity of the food from the container to the food holder in its first position. The food holder is such that when moved to its second position it discharges food therein gravitationally to a dispensing unit. The apparatus also includes actuating means for operating the metering device and moving the food holder and also prepaid coin operated means for initiating the action of the actuating means.

Abstract: Frying apparatus including a fry pot and rack handling means for inserting a vertical stack of frying racks into and withdrawing the frying racks from the fry pot is disclosed. The rack handling means includes a frying rack assembly and a rack support assembly movably suspended with respect to the open mouth of the fry pot. The rack support assembly includes portions defining an open channel detachably engaging the frying rack assembly and means for guiding the frying rack assembly for movement from an elevated position above the open mouth of the fry pot wherein the frying rack assembly may be inserted into the channel prior to a cooking cycle or withdrawn from the channel after completion of the cooking cycle, to an immersed position inside of the fry pot wherein food portions previously loaded onto the frying rack assembly may be fried during a cooking cycle.

Abstract: A microwave-reflective first container, designed to preclude microwave exposure of the sides and bottom and limit exposure to the top of a shelled, raw egg contained therein, is covered by a microwave-permeable lid and nested within a microwave-permeable second container so that the bottom and lower sides of said first container are in physical contact with a microwave-lossy liquid contained therein. Also, disclosed are (1) temperature monitoring, (2) a spoon shape to said first container's bottom, (3) restricting the ability of said first container to rotate and (4) methods of using said apparatus to soft and hard cook raw, shelled eggs from both their prefrozen and room temperature states.

Abstract: The present invention converts an open top deep fryer into an automatic device in which the foodstuff to be fried is lowered into the frying fat, retained there for a predetermined pre-set time and then automatically raised out of the fat for use. The mechanism in one form of the invention includes a cover for preventing any of the fumes from the fat from escaping to the atmosphere. A blower and washer are provided for drawing off the cooking fumes and passing them through a water spray for cleaning both fats and odor therefrom before releasing the air to the atmosphere. Both cooking trays and baskets are provided so as to permit the cooking of all types of deep fat fried foods.

Abstract: Apparatus is for economically and efficiently preparing foods for frying by a fast service food store. Food, such as chicken cut in pieces for frying, is placed inside of a basket portion of the apparatus and then lowered into a batter solution by pushing downward on the basket crossbar. Upon releasing the crossbar, springs push the basket upward. Thereafter, the batter coated food may be dumped from the basket by pivoting the basket portion forward.

Abstract: A system for cooking spaghetti and similar pasta products includes a cooking section and a storage section with means for supplying water alternately to either section. The cooking section is equipped with a cook pot having conventional electric or gas heaters for heating water to cook spaghetti. A cooking basket containing spaghetti is suspended in the cook pot by attachment to a basket lifter. Electrical timing means connected to the basket lifter automatically lower the cooking basket at the start of a preselected cook cycle and raise the basket out of the cook pot after the cooking period has ended. The storage section includes a storage tank for rinsing and storing cooked spaghetti in cold water. Multiple rows of nesting cups stacked vertically store individual serving portions of spaghetti in the storage tank. A cup rack is used to reconstitute the spaghetti by suspending the serving cups containing cooked spaghetti in the hot water of the cook pot.