Abstract: A fryer includes: an oil tank; and a heater, the fryer being configured to heat a frying oil stored in the oil tank by the heater so as to fry a food material put into the oil tank, the oil tank including an upper oil tank in which the heater is arranged and the food material is to be fried, and a lower oil tank provided below the upper oil tank so as to be continuous with the upper oil tank, and configured to sink and collect moisture and fried scraps released from the food material into the upper oil tank, the heater including a side heater partitioning an inside of the upper oil tank into one or a plurality of cooking areas, and surrounding the one or the plurality of cooking areas, and a lower heater provided at a bottom of the one or the plurality of cooking areas.

Abstract: According to one example, a removable lid for a container of a vessel includes a valve configured to selectively allow air to vent out of a fluid retaining interior region of the container when the lid is positioned on the container. The valve includes an opening that extends entirely through a thickness of a portion of the lid, and a valve plug. The valve plug includes a valve top portion that extends vertically above a top surface of the portion of the lid, a valve bottom portion, and a valve central portion. The valve top portion is configured to be contracted, by a downward pressure, into a more vertically compact shape. The valve top portion is further configured to, absent the downward pressure, expand back upwards out of the more vertically compact shape.

Abstract: A smoke evacuating fryer, comprising a fryer body, an exhaust vent, a lid engaged on the fryer body, and a frying basket and a smoke evacuating and filtering apparatus provided within the fryer body An air intake gap is provided at a location where the lid and the fryer body are joined. The smoke evacuating and filtering apparatus is provided on the fryer body (1) and abuts against the frying basket. Air introduced into the air intake gap is passed over the frying basket, filtered by the smoke evacuating and filtering apparatus and then discharged via the exhaust vent.

Abstract: A portable heater can include a housing including a base and an enclosure and a burner assembly disposed within the enclosure, the burner assembly including a heating surface, wherein the enclosure and the heating surface are rotatable, with respect to the base, between a first rotational position and a second rotational position. In some examples, the heating surface is a curved surface. In some examples, a tilt switch is provided that has a position that is independent of the rotational position of the enclosure. The portable heater can also include temperature control features for maintaining fuel tank temperature at an improved operating condition.

Abstract: A cooking appliance includes a housing having a cooking compartment, which is surrounded by a bottom surface, a pair of side surfaces, and a back surface of the housing, and has an upper surface and a front surface which are open. A door includes a door upper surface part which covers the upper surface of the housing and a door front surface part which is connected to a front side of the door upper surface part and covers the front surface of the housing and opens and closes the upper surface and the front surface of the housing by rotating about a rear side of the door upper surface part. A heating part is installed in at least one of the housing or the door.

Abstract: An air cooking device includes a main unit and a drawer structure, wherein the main unit is provided with an internal cavity, and the drawer structure includes a drawer panel and a frying bucket fixed on the back side of the drawer panel. The drawer structure can be pushed into the cavity to perform the operation of air frying cooking. The main unit includes a top wall above the cavity, and the air cooking device also includes a sealing element, with the sealing element being provided between a mouth portion of the frying bucket and the top wall of the cavity to prevent oil fumes in the frying bucket from escaping between an edge of the mouth portion of the frying bucket and the top wall of the cavity.

Abstract: A slow cooking appliance device. The device including: a body having a base, the body receives within it a removable cooking vessel; a movable heating element supported by the base; and a lift mechanism within the base for raising and lowering the movable heating element, such that the heating element is movable between an upper position and a lowered position.

Abstract: Disclosed is a steam-type air fryer, including: an air outlet structure, including a body shell, the body shell is provided therein with a cooking cavity, a steam generator in the body shell generates hot steam which is introduced into the cooking cavity, the cooking cavity is provided with an air outlet hole for discharging residual steam, a cold wind passage into which external cold air enters is formed between the cooking cavity and the body shell; and a water inlet structure, including an air fryer main body, an upper end of the air fryer main body is provided with a water tank seat, the water tank seat is detachably provided with a water tank, wherein the water tank is provided therein with a water outlet seat extending upward, the water tank seat is provided with a water outlet pipe corresponding to the water outlet seat.

Abstract: An embodiment of the present disclosure provides a cooker including: a housing; a pressure pot; an air fryer pot; a heater; and a fan. The pressure pot is configured to be disposed in the housing. The air fryer pot is configured to be disposed in the housing. The heater is disposed in the housing. The heater is configured to heat air outside the air fryer pot when the air fryer pot is in the housing. The fan blows the air heated by the heater into an inside space of the air fryer pot when the air fryer pot is disposed in the housing.

Abstract: In a first aspect, the invention relates to an assembly (1) comprising a cooking pot (2) and a corresponding pot lid (3), for closing off the cooking pot, in which the assembly is provided with a vapour passage (14) for leading vapour out of the assembly. In particular, said vapour passage extends in the direction of the cooking pot. In further aspects, the invention relates to a method for downdraft extraction of vapour, and to a cooking pot (2) and a pot lid (3), which preferably are appropriate for use in said assembly.

Abstract: A cooking appliance includes a housing having a cooking compartment, which is surrounded by a bottom surface, a pair of side surfaces, and a back surface of the housing, and has an upper surface and a front surface which are open. A door includes a door upper surface part which covers the upper surface of the housing and a door front surface part which is connected to a front side of the door upper surface part and covers the front surface of the housing and opens and closes the upper surface and the front surface of the housing by rotating about a rear side of the door upper surface part. A heating part is installed in at least one of the housing or the door.

Abstract: Conveyor ovens for cooking food according to various embodiments include one or more passive tubes in a plenum positioned opposite one or more burner tubes, wherein the passive tubes have outer walls with apertures therethrough. In some cases, a burner assembly for a conveyor oven includes at least one burner tube extending into a plenum and positioned to receive at least a portion of a flame emitted by the burner assembly, wherein a rifling plate extends through the burner tube and is slidingly positioned within the burner tube. Also, in some cases a baffle in a plenum of the oven is positioned opposite the burner tube and defines a fluid conduit having an entrance into which air heated from the burner tube is received and an exit separate from the entrance and through which air is discharged.

Abstract: A substantially closed loop filtration and convection system is configured to move fluid/oil volume within a fryer vat. The vat has a flow directed inlet, which directs flow of cooking fluid in a direction across the bottom of the vat directing the flow of oil and crumbs/debris across the vat, up and across a flow separation portion toward and into a cleaning zone portion of the vat. A crumb tray or crumb/debris catch system is disposed in the cleaning zone adjacent to the vat.

Abstract: An air fryer oven has a front opening and in inner cavity in an oven body, a door, an inner bracket with a support frame, an inner base plate, a rotating cage; a blower and a heater, and a motor to rotate the cage. Hot air in the circulates through the cavity to air fry food placed in the rotating cage.

Abstract: A microwaveable food container that incorporates at least one microwave-obstructing movable object. An actuator-induced controlled movement of the at least one microwave-obstructing movable object serves to controllably vary the microwave power density reaching a material which is located within the food container.

Abstract: A cooking appliance includes a main body that defines a cooking chamber configured to receive one or more objects, a steam generator configured to generate steam to heat the one or more objects in the cooking chamber by steam, a water tank configured to store water and to supply water to the steam generator, a water supply pipe configured to cause supply of water from the water tank to the steam generator, a steam supply pipe configured to supply steam generated by the steam generator to the cooking chamber, and a return pipe that is connected to the steam supply pipe and to the steam generator. The return pipe is configured to allow water discharged to the steam supply pipe to return to the steam generator.

Abstract: A color splash effect is established by a darker backdrop color of an outer surface of a liquid proof and heat resistant glove in the event that a portion of the glove ruptures or fails. The color splash effect is accomplished by a lighter and brighter color being visible through the rupture in the glove. The lighter and brighter color may be formed on or as part of a protective member positioned beneath the outer layer. The protective member also protects the wearer against sharp objects contacting the outer layer of the glove and moving over the protective member. Some embodiments provide that the protective member is in a thumb crotch region of the glove.

Abstract: An herb keeper includes a container having a floor and upwardly extending sidewalls forming an interior space, the sidewalls terminating in an upper rim. A lid is removably attached to the upper rim and movable between a closed position which encloses the interior space, and an open position moved away from the upper rim. A basket is configured to fit within the container and rest on the interior floor of the container. A flexible strap includes a first end attached to the interior side of the lid and a second end attached to the basket. Movement of the lid away from the container causes the strap to pull the basket upward, providing easier access to the basket.

Abstract: A system and method is disclosed for frying one or more food items. A cooking oil delivery system (6) delivers cooking oil to the tank (2) so as to completely fill the tank with cooking oil. The method of the invention comprises inserting one or more food items into the frying tank (2) and delivering cooking oil to the tank so as to completely fill the tank, and then frying the food items.

Abstract: A cooking splatter guard is provided that includes a surface extending up from a top edge of a cooking implement at an angle. The angle formed between a plane defined by a top edge of the cooking implement and the surface is greater than 90 degrees. The surface forms a friction fit with the top edge of the cooking implement. A lip of the cooking implement formed by the top edge the cooking implement is a same size or slightly smaller than a bottom edge of the cooking splatter guard.

Abstract: A lid for a pressure cooking pot includes a lower lid module having an edged lid fitted on a pouring edge of the pressure cooking pot, and a seal sealing the lower lid module when fitted on the pouring edge. An upper lid module includes a closure unit movable between a first position in which the upper and lower lid modules are locked to one another and a second position in which the upper module is separable from the lower module. Fixing claws are coupled to the closure unit and engages under the pouring edge of the pressure cooking pot, when the closure unit is in the first position.

Abstract: A subject matter of the invention is a glass-ceramic sheet provided, on at least a portion of at least one of its faces, with a coating of thin layers comprising at least one thin functional layer composed of a metal based on niobium metal Nb, or of an oxide based on a niobium oxide NbOx in which x is at most 0.5, the or each thin functional layer being framed by at least two thin layers made of dielectric materials, the physical thickness of the thin functional layer or, if appropriate, the combined physical thickness of all the thin functional layers being within a range extending from 8 to 15 nm.

Abstract: A device useful for slowly heating food and a method of slowly heating food to defrost, warm and/or cook using a temperature controlled circulating liquid are described. Embodiments of the device are particularly useful for the sous vide method of cooking that uses relatively low temperatures and long cooking times. The active components including a pump and heater are placed in a self-contained base unit. When the base unit and the liquid-containing vessel or carafe are engaged, the liquid in the carafe is actively circulated by the pump in the base unit to maintain a homogenous temperature. The liquid is heated as required as it flows through the base unit.

Abstract: A method of deep-frying food in a fryer basket having multiple segregated compartments. The fryer basket divider has a generally planar wire mesh sized to reside within the fryer basket to form multiple compartments in the fryer basket, with a handle extending from the top. The handle has oppositely disposed distal ends extending generally perpendicularly from the side of the mesh and which are retractable by squeezing the handle.

Abstract: An apparatus for heating an operating fluid, the apparatus comprising a closed circuit for a working fluid, the closed circuit having first and second heat exchangers and a compressor therebetween, the first heat exchanger having a heat input side for connection to an external fluid heat source and a heat output side for vaporizing working fluid within the closed circuit, the compressor being a vapor compressor adapted to compress the vaporized gaseous working fluid from the first heat exchanger to form a higher pressure gaseous working fluid, and the second heat exchanger having a heat input side for receiving and condensing the higher pressure gaseous working fluid from the compressor and a heat output side for heating an external operating fluid. A corresponding method is also disclosed.

Abstract: A fryer unit includes a vat and heat exchange system with multiple passes within the fryer vat. Additional heat exchange passes may be provided in ductwork along the exterior surface of the lateral vat sidewalls.

Abstract: A method of converting a conventional atmospheric frying device to a vacuum frying device is provided. The method includes positioning a hood on top of a conventional frying device to provide an enclosure for drawing a vacuum within the modified devices. In addition, the method can include strengthening the existing vat so that it is capable of withstanding the forces associated with vacuum frying.

Abstract: An apparatus for and method of steam treatment of fodder, for example animal fodder which is typically in baled form. The purpose of steam treating is to kill mesophilic and thermophilic mould spores that are either attached to the fodder or detach when disturbed and become airborne. These airborne particles are associated with respiratory problems, infections and allergies to livestock as well as humans. The apparatus for steam treating fodder comprises at least one steam distribution manifold, which has a plurality of lances adapted to penetrate a bale of fodder so that steam is supplied to the interior volume of the fodder.

Abstract: A multi-functional electric cooker includes a heating boiler body (1) and a cover (2). The cooker also includes a rice soup collecting container (3) which is mounted between the heating boiler body (1) and the cover (2), a sealing ring (7) which is set between the rice soup collecting container (3) and the heating boiler body (1), and a rice soup sucker (6). An opening of one end of the sucker is located at the bottom of the rice soup collecting container (3) and the height of the opening is adjusted along with the amount of the rice in the heating boiler body. An opening of the other end of the sucker is located in the rice soup collecting container (3).

Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.

Abstract: A system for delivering a cooking medium of a cooking apparatus includes one or more cooking vessels. The system also includes a drain manifold in fluid communication with the cooking vessel, and a fill manifold having input valves, and output valves in fluid communication with a corresponding cooking vessel. A first flow path is connected to the fill manifold. A filter container selectively is in fluid communication with the fill manifold. A filter pump is positioned between the filter container and the fill manifold and conveys a recycled cooking medium. An overflow pump selectively is in fluid communication with the fill manifold via a second flow path and a portion of the first flow path. The overflow pump conveys a new cooking medium to the fill manifold. The first flow path conveys one of the recycled cooking medium and the new cooking medium to the fill manifold.

Abstract: The present invention provides an improved steamer for heating food and comprises a base with heating unit and controlling switch, a plurality of pot units, a plurality of racks, and a lid. The pot unit seat on top of the base, and the racks are placed on bottom of the pot unit. Several steam ducts are arranged on ends of the pot unit, and an opening is defined in the steam ducts of ends. A cover is put on the opening. The lid is placed onto the upper pot unit. When the steamer with food is heated, the steam from heating unit is introduced into pot units from openings of the steam ducts to heat the food. Each pot unit is isolated, and the steam introduced will not mixing up, and odors from different pot units will not interfere with other pot units.

Abstract: A heating cooker includes a housing having a heating chamber defined therein, cooking dish support sections respectively provided on mutually opposed inner wall surfaces of the heating chamber to support opposite ends of a cooking dish in one of a plurality of vertically spaced support positions, a steam generating unit, and a steam ejecting portion having a single discharge port formed in an inner wall surface of the heating chamber and a steam passageway provided to guide the steam to the discharge port. The steam ejecting portion ejects the steam into the heating chamber through the discharge port. The single discharge port is provided in the inner wall surface confronting a space between the cooking dish supported in an uppermost support position of the cooking dish support sections and a ceiling surface of the heating chamber.

Abstract: A steamer assembly includes a base, a bowl, a steamer and a cover. The bowl is put in the base and has a flange which is rested on the top edge of the base. A space is defined in the bowl and a protrusion extends from the inner end of the space. A passage is defined through the protrusion. The steamer is mounted on the base or the bowl. The steamer is made by bamboo and has a lip extending from the underside thereof. A board made by red soil is put in the steamer and has multiple apertures. The cover is mounted to the top of the lapped base, bowl and steamer. Food is put in the bowl or the steamer and cooked by steam so as to keep the juice and flavor in the food.

Abstract: A frying apparatus includes a container for holding a volume of oil, a basket dimensioned to be received in the container, a spit rod supported by said basket, and a motor having an output shaft configured for engagement with said spit rod for rotating said spit rod in relation to said basket.

Abstract: According to the invention for a deep-frying device (2) including a stationary deep-frying oil sensor (5) which immerses into deep-frying oil (4) of a deep-frying oil basin (3), in order to monitor the stationary deep-frying oil sensor (5), a receiving unit (17) having a receiving data interface (8) is provided, via which interface a reference value obtained beforehand by a portable deep-frying oil measuring device (14), the portable deep-frying oil sensor (15) of which is immersed into the deep-frying oil (4) in the deep-frying oil basin (3) for measuring, can be transmitted in order to adapt a characteristic curve stored in the stationary evaluation unit (6) of the deep-frying device (2) such that the stationary evaluation unit (6) calculates a value for an evaluation variable for characterizing the deep-frying oil (4), this value being consistent with the reference value of the portable deep-frying oil measuring device (14).

Abstract: Electric rice cooker comprises: an upper casing unit having a valve unit discharging pressure; an inner bowl arranged beneath the upper casing unit and containing food; a heat insulating outer bowl enclosing the inner bowl and forming a first heat sustaining space between the inner and outer bowls; a lower casing unit enclosing the heat insulating outer bowl and having air supply ports; a lower heating unit, interposed between the heat insulating outer bowl and the inner bowl, for generating heat; an upper heater unit arranged inside the upper casing unit to operate with the lower heater unit; a vacuum packing unit interposed between the upper casing unit and the inner bowl to cut off air flow; a stopper groove formed along an edge of the upper casing unit facing the inner bowl; and a stopper protrusion for causing the vacuum packing unit to be caught at the stopper groove.

Abstract: Disclosed is an air fryer comprising a casing, an inner tank moved relative to the casing, and a handle connected to the inner tank, the inner tank comprising a food pan and a base pot accommodating the food pan, wherein the handle is provided with a first button, the interior of the handle is provided with a first grab fixing piece, one end of the first grab fixing piece is controlled to be actuated by the first button, and the other end is connected with the base pot in a manner of blocking and hooking, the first grab fixing piece is detached from the base pot by pressing down the first button, thus detaching the handle from the base pot.

Abstract: The present invention relates to an electric rice pressure cooker without a rubber packing, and more particularly, to an electric rice pressure cooker including a main body case having an open top, an inner pot installed inside the main body case, and a cover hinge-coupled to the main body case and disposed to cover the open top of the main body case, wherein the inner pot has a plurality of flange portions provided on a top portion thereof at certain intervals apart along a circumferential direction and has a tapered sloped surface formed on the top end thereof, and the cover comprises: a sealing member having a circular hole formed in the center thereof, being seated on the inner pot, and having a bottom surface that is seated on and contacts the inner pot and is formed to correspond to the top end of the inner pot; and an inner cover provided with a receiving space therein in which the sealing member can move vertically, the inner surface of the receiving space being configured to maintain a tight seal wit

Abstract: A pulse burner includes: a combustion chamber provided in a liquid vat capable of storing liquid; a tail pipe that is connected to the combustion chamber and has a heat exchanging portion located in the liquid vat and bent in a predetermined shape; and a mixing chamber which communicates with the combustion chamber and to which fuel gas and combustion air is allowed to be supplied. When mixed gas including the fuel gas and the combustion gas is exploded and combusted, the combustion exhaust gas is exhausted through the tail pipe to allow heat exchange with the liquid, and the mixed gas is inhaled from the mixing chamber into the combustion chamber. At least the heat exchanging portion of the tail pipe is bent on a substantially horizontal plane.

Abstract: Disclosed is an induction heating fryer capable of suppressing scorching. The induction heating fryer includes: a container for receiving frying oil; an induction heater disposed outside the container and generating an electromagnetic field; a basket removably inserted into the container; and a heating plate disposed inside the container to be immersed in the frying oil and generating Joules heat through electromagnetic induction, wherein the container is provided with a non-magnetic window to enable electromagnetic induction of the induction heater and the heating plate.

Abstract: A fryer, having respective tail pipes of a pulse combustor including: a forward pipe that extends outward and obliquely upward from a left or right side surface of a combustion chamber to reach an inside of a cooking zone, and bends in a C-shape along an inner surface of an oil bath, which is divided into left and right halves, with a return pipe mutually connected to the forward pipe in a U-shape in the back side center of the oil bath. The pipe then bends in a C-shape parallel to the forward pipe along the inner surface, which is divided into left and right halves, and from the upper left or right of the combustion chamber to reach an air chamber whereby in the oil bath, a cooking zone in which cooking oil is heated by the surrounding tail pipes is formed.

Abstract: The invention proposes a food cooker and a related method of cooking starch-containing food. The food cooker comprises a container configured to receive starch-containing food and a first portion of water; a heating unit coupled with the container; and a controller electrically coupled to the heating unit and configured to control the heating unit to heat a mixture of the starch-containing food and the first portion of water in the container to a first temperature to generate a heated mixture, the first temperature being higher than 110° C., and to cool down the heated mixture in the container to a second temperature to generate a cooled mixture when the mixture of the starch-containing food and the first portion of water in the container has been heated to the first temperature; wherein the controller controls the repeated heating and cooling steps for a given number of cycles.

Abstract: The present invention relates to improvements for water-bath cooking and heating food. In particular, the present invention provides a new apparatus and method of heating a water-bath oven 1 that is both environmentally friendly and economical. The present invention includes a liquid water circulation system for conveying liquid water from a separate heat source to a heat transfer element 7 comprising a helically coiled pipe 7 in contact with an exterior surface of a cooking vessel 3, to transfer heat from the liquid water within the helically coiled pipe 7 to water and food within the cooking vessel 3.

Abstract: Fire protection mist nozzles for industrial oil cookers, oil cookers with fire protection systems, and method of oil cooker fire protection are provided. The mist nozzles operate at pressures between 170 and 250 psi, and provide a unique distribution pattern that allows for variable installations for protection in certain operative environments including oil cookers with various hood configurations. The fire protection nozzles includes a base defining an inlet and an outlet along an axis. The base includes an orifice having an inlet diameter and an outlet diameter. The outlet diameter is preferably greater than the inlet diameter; and the orifice defines a K-factor of less than 1.0 gpm/psi½. The nozzle includes a diffuser aligned with the orifice. The diffuser has a preferably substantially domed portion with a maximum diameter that is less than the summation of the inlet diameter and the outlet diameter of the orifice.

Abstract: A deep fryer apparatus including: an external body; a reservoir for holding a volume of cooking medium, the reservoir being located within the body; the a reservoir enabling receipt of a fry basket. The apparatus can include a filter assembly comprising an augur element and filter basket. The apparatus can include one or more fans for directing air-flow through an air-gap about the reservoir. The apparatus can include a movable load-cell that receives a fry-basket and can be raised or lowered.

Abstract: Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried foods. Preferred embodiments herein also may be versatile enough to, besides deep frying foods, be able to steam and boil foods. Preferred embodiments may employ multiple cooking cycles and versatile food support means to fully cook foods. These may provide special advantages for larger unitary foods, such as by way of nonlimiting example, a Thanksgiving turkey. Preferred embodiments may provide advantages including, but not limited to: minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; lowering of warehousing costs; reduced manufacturing costs; and being lighter and more easy to handle in the kitchen. Preferred embodiments of accessory items may simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions.

Abstract: An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof includes a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steamflow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.

Abstract: A cooking device comprising a first interior chamber, a second interior chamber being fluidly connected with the first interior chamber via a drain and comprising a first water reservoir, the drain and the first water reservoir forming a first air trap, and a device outlet downstream of the second interior chamber, whereby said air trap is adapted to be opened or closed by lowering or lifting the first water reservoir between the first interior chamber and the second interior chamber.

Abstract: A cooking vessel top according to the present invention is presented in that at least the contact surfaces of the cooking vessel top with the different cooking vessels are formed from an elastic material, especially silicone, that the passage opening or passage openings have at least one flat closure part connected to the cooking vessel top, which in the rest state not in contact with the boiling or foaming liquid essentially closes the passage opening or passage openings allocated to it and can be moved into an opening position by the opening force that develops on contact with the boiling or foaming liquid, in which the passage opening or passage openings are at least partially released and is configured and connected to the cooking vessel top so that it offers a slight resistance to the opening movement.