Abstract: The present invention relates to an automatic pasta-cooker comprising a cooking chamber (1) and a stabilization chamber (2) for the pasta. Said cooking chamber (1) is provided with a feeding valve (3) and a discharge valve (5) for the pasta through which it is connected with a junction pipe (6) that opens into said stabilization chamber (2). Said pasta-cooker also comprises a boiler (7) suitable for heating mains water to be supplied to said cooking chamber (1). The stabilization chamber (2) is provided with an openable bottom and of at least one portion whose lateral wall has a curvature of constant sign. Said junction pipe (6) opens into the stabilization chamber (2) eccentrically with respect to a central axis of the stabilization chamber (2).

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

Abstract: A 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: A fryer is provided where an oil fire caused by overheating is accurately and rapidly extinguished and the oil can then be reused after extinguishing the fire. A housing includes a slide cover capable of sliding between a housing position and a shielding position, wherein the housing position is to open an upper face of an oil vat and the slide cover is housed on the side of the housing, and the shielding position is to close the upper face of the oil vat. When oil catches fire due to overheating, the fire can be extinguished by closing the upper face of the oil vat with the slide cover.

Abstract: Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried, steamed and boiled foods. Multiple cooking cycles and versatile food support means to fully cook foods are provided. Special advantages for larger unitary foods, such as for example, a large turkey, are provided. Advantages include without limitation minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; reduced warehousing and manufacturing costs; and being lighter and more easy to handle in the kitchen. Accessory items simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life.

Abstract: The object of the invention is a baking device for types of fatty foods that are baked in fat baths, in particular for households, in which baking device a fat pan (10) is located which can be placed on attachments (13) fastened to the housing of the baking device and removed therefrom, and in which a heating unit (8) is located between the base plate of the baking device and the fat pan (10), a lower baking plate (20) and an upper baking plate (27) being further located in said baking device, said plates being fastened together to form an enclosed baking unit, removable from one another, and at least the mutually parallel surfaces thereof being perforated or formed in a network fashion.

Abstract: The present invention provides a premium-quality stockpot for deep frying, each of which possesses a design improvement engineered to prevent or catch overflows and spills of cooking oil. The present invention is equipped with a pair of sturdy handles welded on either side of the pot rim. The distinguishing novel feature of the Fry Safe Cauldron design lies not within the pot but around its rim. The Fry Safe Cauldron comprises a continuous rimmed shelf, apron, or tray, around its circumference. The bottom of this rim or shelf would be approximately 6 centimeters below the rim of the pot, and would thus serve to capture and retain any cooking oil which should escape, overflow, or be spilled over the rim of the Cauldron.

Abstract: A convection recirculating food product fryer with a fry tank with and inlet tube connected to a heat exchanger and an outlet connected to a magnetic pump with an outlet tube to the heat exchanger, the pump having a driving magnet assembly housing an impeller and a driven magnet, with a ceramic shaft extending through the impeller about which the impeller rotates when pumping oil; an electric motor magnetically coupled to the magnetic pump; a burner to heat the oil in the heat exchanger; a controller to control the ignition and running of the burner.

Abstract: Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried, steamed and boiled foods. Multiple cooking cycles and versatile food support means to fully cook foods are provided. Special advantages for larger unitary foods, such as for example, a large turkey, are provided. Advantages include without limitation minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; reduced warehousing and manufacturing costs; and being lighter and more easy to handle in the kitchen. Accessory items simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life.

Abstract: A cooking appliance for cooking a foodstuff over a period of time including a shell having a heating cavity and a heating element to heat the heating cavity. A container is removably positionable within the heating cavity and includes a food cavity for receiving the foodstuff. A temperature probe is removably insertable into the foodstuff and a controller is mounted to the shell. The controller controls operation of the cooking appliance in a probe mode wherein the temperature probe is inserted into the foodstuff and transmits foodstuff temperatures to the controller for controlling the heating of the foodstuff, a program mode wherein the controller actuates the heating element to heat the container at a temperature for a selected amount of time and subsequently at a lower temperature and a manual mode wherein the controller actuates the heating element to heat the container at a selected temperature.

Abstract: A fuel energy saving water heater includes a food cooking apparatus, a heat collecting tank, and a water guider. The heat collecting tank includes an outer tank body and an inner tank body spacedly supported within the outer tank body to define the water chamber between the outer tank body and the inner tank body. The water guider is thermally communicated with the heat chamber, having a water chamber, a water outlet communicating with the water chamber, and a water inlet for operatively connecting to a water source. When a water flow is guided to pass through the water chamber from the water inlet to the water outlet, the water flow is heated by the excessive heat therewithin at a predetermined water temperature.

Abstract: A handle assembly is provided for the base of an electric cooking appliance. The handle assembly includes a thermoplastic handle including an integral base portion, a bracket having substantial rigidity positioned between the base portion of the handle and the exterior surface of the base, a first fastener connecting the handle to the outer wall of the base, a second fastener connecting the bracket to the outer wall of the base independently of the handle, and a connecting member connecting the bracket to the handle. The connecting member and first fastener may be the same element. An electric cooking appliance including such a handle assembly is further provided.

Abstract: A system for a deep fryer having a frypot containing a cooking Medium including a holder that carries a food product to be cooked in the cooking medium and a motor operatively connected to the holder that lowers the holder into the cooking medium. The system further includes a sensor that detects contact of the holder when the holder is immersed in the cooking medium; and a controller including a timer that commences cooking the food product when the sensor contacts holder.

Abstract: The present disclosure provides a fryer comprising a frypot having a burner, at least one air passage, and a blower in fluid communication with the air passage. The blower can circulate air through the air passage, to either enhance the heating of a cooking medium within the frypot, or to help regulate and control the temperature of the cooking medium and/or a temperature of the frypot. A controller can also be in communication with the blower and burner, to control the fryer to enter various cooking modes. The controller can control the fryer to enter a filtration mode to when the cooking medium needs to be filtered and/or cleaned.

Abstract: An improved outdoor cooking apparatus features a pot with multiple cooking inserts and burner frame that supports a burner element. One insert can be used for cooking an entire poultry carcass. Other inserts are perforated baskets that can be used to fry items.

Abstract: Device (10) to prevent the leakage of froth from a cooking apparatus (11) provided with at least an internal cooking compartment (12) in which a liquid to be brought to the boil is disposed. The device (10) comprises ventilation means (16) disposed in cooperation with the cooking apparatus (11) above the cooking compartment (12), and able to direct a determinate flow of air toward the inside of the cooking apparatus (12) in order to prevent or limit the formation of froth on the liquid.

Abstract: A cooking apparatus comprises a trough, a well, and a pot. The trough is configured to hold a first cooking medium. The trough has insulated floors, insulated walls, and a steam pipe as a heating element to directly heat the first cooking medium. The well is joined to a cover plate. The cover plate is configured to fit over the trough with a seal, such that at least a portion of the well extends into the trough for submersion into the first cooking medium. The pot is inserted in the well. A second cooking medium may be introduced in the well adjacent to the pot. A food product such as goetta may be introduced to the pot for cooking. Heat may be transferred from the heating element, to the first cooking medium, to the well, to the second cooking medium, to the pot, and then to the goetta.

Abstract: An apparatus for preparing fried food chips includes a slicer for slicing whole foodstuffs into unfried chips, a cooking bath defined by a trough containing heated cooking medium, unfried chips being dispensed from the slicer into the cooking bath, the trough providing a cooking path, a submersion screen movable to receive the dispensed chips thereunder and moving along with the chips during at least a portion of the cooking to maintain the dispensed chips submerged, a motor system for mechanically communicating with and driving the submersion screen, and an output from the machine for receiving the cooked chips, wherein the cooking path is non-linear with portions disposed at a distance defining a central portion, and the motor system is mechanically connected with the submersion screen between the two cooking path portions in the central portion. A control system is provided for calculating production and a division of revenue based thereon.

Abstract: In the exemplary embodiment, a device for deep fat frying turkeys and such is demonstrated having a pot with an open top, a closed bottom, and a peripheral wall surrounding the open top and extending downwardly there-from to and closed by the closed bottom. The pot defines a reservoir for containing a flammable cooking liquid. A skirt surrounds the peripheral wall and extends peripherally downwardly and outwardly there-from to an outer peripheral edge disposed outwardly beyond the pot.

Abstract: A pressure cooking appliance arranged to form a cooking chamber and comprising an adjustment device (7) of the pressure inside the chamber, which comprises a steam leakage pipe, said pipe defining a steam inlet section (8) and a flow section (9), wherein the adjustment device (7) comprises setting means (11) of the inlet section (8) and flow section (9), which is mobile between an open position, wherein it sets the inlet section (8) and flow section (9) so as to prevent the pressure applied inside the chamber from rising above a safety pressure and a decompression position, wherein it sets the inlet section (8) and flow section (9) to enable the decompression of the chamber to the safety pressure, without food projection.

Abstract: A fryer unit includes a boil-out drain path that does not require boil-out fluid to pass through a pump.

Abstract: A kitchen appliance for cooking foodstuff in a liquid including a container for receiving the foodstuff and the liquid. The container having an open end and a closed end. The open end of the container includes two spaced-apart lips. A lid is removably mountable to the open end of the container to enclose the foodstuff and the liquid therein. The lid includes two oppositely oriented elongated sliders. Each slider has a proximal and a distal end. At least one biasing member engages the proximal ends of each of the sliders. In a resting position, the at least one biasing member urges each of the distal ends of the sliders into one of the lips for selective engagement of the lid to the container.

Abstract: A kitchen appliance for cooking foodstuff in a liquid includes an outer shell having an upper surface and a lower surface, and a base enclosing the lower surface of the outer shell. A cooking pot is positioned within the outer shell for receiving the foodstuff and the liquid. The cooking pot has an upper rim and an air gap is defined by the outer shell, the base and the cooking pot. A heating element is positioned within the air gap. A rib is mounted between the upper surface of the outer shell and the upper rim of the cooking pot for preventing the flow of liquid into the air gap.

Abstract: An improved heat exchange mechanism for a deep fat fryer is described. The improvement includes a baffle plate wherein the walls are corrugated and horizontally aligned holes are provided along the length of the plate with the interior two rows of such holes having decreasing diameter in the direction of flow of the combustion gases through the heat tube. In addition, holes are formed at the edges of the corrugations. A burner shield is provided restricting the flow of secondary air to the burner tube.

Abstract: A fire suppression system for a fryer is provided. The fire suppression system for the fryer may include a reservoir of fire suppression agent, piping connected to the reservoir, and one or more nozzles connected to the piping and configured to direct fire suppression agent into the fry vat when the lid is not in the fully open position (such as when the lid is in the closed/unlocked position). For example, when the lid is closed, a headspace may be created between the fry vat and an interior portion of the lid. When the lid is in the closed and unlocked position (creating an opening into the headspace for venting of the fry vat), the nozzle may be configured external to both the lid and the fry vat so that fire suppression agent is directed through the opening and into headspace of the fry vat.

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: Appliances for cooking food under pressure are disclosed herein. In one embodiment, an appliance comprises a vessel and a lid fitted and locked on the vessel in order to form a leaktight cooking enclosure. The appliance further comprises at least one jaw for locking the lid relative to the vessel and a device for driving the at least one jaw between a locking position and an unlocking position. The appliance also includes a module for fitting on and releasably securing to the lid. The module includes at least a device for controlling locking and unlocking of the lid relative to the vessel. Also disclosed are other alternatives applicable to domestic appliances for cooking food under pressure.

Abstract: A kettle assembly for soup comprising a kettle part and a lid, characterised in that the kettle part comprises a cylindrical outer container (1) and a cylindrical inner container (2) fitting inside said outer container, said inner container having therein a vertical separating plate (3), such that at least two compartments are formed and that the lid (4) comprises a hinge (5), such that each of the compartment of the inner container can be opened separately.

Abstract: An electric field forming apparatus for a fryer includes an electrode which is disposed along an inner wall surface of an oil vat, and a power supply which supplies an alternating current at a frequency higher than a power line frequency to the electrode.

Abstract: A cooking appliance, particularly an electric fryer, having a vat and a lid enclosing a cooking chamber, the lid having a viewing window disposed at least partly above the vat. The cooking chamber has an air inlet and an air and a cooking vapor outlet connected to a suction device. Air introduced through the air inlet is directed toward the air and cooking vapor outlet, while passing under the viewing window. According to the invention, the air and cooking vapor outlet has a plurality of perforations forming conduits extending away from the viewing window.

Abstract: An appliance for cooking under pressure comprises a lid and a bowl having a side wall, said lid and side wall defining an interstitial space presenting an initial cross section of predetermined initial radial dimension for receiving an annular sealing gasket. The bowl, the lid, and the gasket are designed so that when the pressure inside the vessel reaches a predetermined critical value, the interstitial space presents a predetermined critical radial dimension such that the difference between the initial dimension and the critical dimension is great enough to cause leaktight contact between the gasket and the side wall to be broken. The invention is particularly applicable to domestic pressure cookers.

Abstract: A system for measuring the state of degradation of cooking oil or fat includes at least one fryer pot; a conduit fluidly connected to the fryer pot for transporting cooking oil from the fryer pot and returning the cooking oil back to the fryer pot. A means for re-circulating cooking oil to and from the fryer pot; and a sensor disposed in fluid communication with the conduit that measures an electrical property of the cooking oil as the cooking oil flows past the sensor and is returned to the at least one fryer pot is provided.

Abstract: Frying ingredients are fry-cooked within a frying oil layer used for fry cooking, under the conditions meeting a relationship of HA/SA1/2=0.6 to 3.5, where SA denotes the surface area of the frying oil layer and HA denotes the height from the bottom to the surface of the frying oil layer.

Abstract: A household appliance for cooking under pressure, the appliance being provided with bistable calibrated leakage means suitable for taking up an open position in which the pressure inside the appliance is allowed to increase continuously to above a determined pressure P0, while also allowing air to be bled from the appliance, and a closed position corresponding to an absence of leakage of air to the outside, the open position being sustained until a predetermined pressure value P1 is reached. Rather than being sustained until the predetermined pressure P1 is reached, the open position is sustained for one of a predetermined time interval ?t after P0 is reached, and until a predetermined temperature value T1 is reached. The appliance is provided with at least one closure/opening safety means whose position is sensitive to pressure.

Abstract: A cooker for use by troops on deployment comprises a container 10 for cooking fat sitting upon a heating chamber 12. The heating chamber 12 has a back wall 14 formed with an aperture 16 to receive a burner and a front wall 18 formed with an exhaust port 20 communicating with a chimney 22. The heating chamber has side walls extending between its front and back walls 18 and 14. The container has a hinged lid 28 which folds to present a rack 30 for food frying baskets (not shown). The cooker is configured and arranged so that flame from the burner does not contact the container 10 and heat is diffused over the container 10, whereby cooking fat therein is not locally overheated.

Abstract: A method of controlling the movement of snack food products being cooked continuously in a bath of hot cooking oil to the end of realizing a more uniform moisture content in the final product employs a plurality of segmented paddle wheels with blades to penetrate and agitate vigorously the product pack as the wheels are rotated in both directions. Also disclosed are a variety of segmented paddle wheel configurations and their functions of impeding and urging product flow during cooking.

Abstract: A cooking appliance for cooking a foodstuff over a period of time including a shell having a heating cavity and a heating element to heat the heating cavity. A container is removably positionable within the heating cavity and includes a food cavity for receiving the foodstuff. A temperature probe is removably insertable into the foodstuff and a controller is mounted to the shell. The controller controls operation of the cooking appliance in a probe mode wherein the temperature probe is inserted into the foodstuff and transmits foodstuff temperatures to the controller for controlling the heating of the foodstuff, a program mode wherein the controller actuates the heating element to heat the container at a temperature for a selected amount of time and subsequently at a lower temperature and a manual mode wherein the controller actuates the heating element to heat the container at a selected temperature.

Abstract: To provide an external heating type reduced pressure fryer capable of carrying out a cycle of heating and circulating an oil between a frying tank and a heating apparatus even when a frying treatment of a food is carried out in the frying tank, the external heating type reduced pressure fryer includes a frying tank for immersing the food to a heated oil to be subjected to a frying treatment, an oil heating apparatus for heating the oil, an oil transferring path and an oil recirculating path connecting the frying tank and the oil heating apparatus, a circulating pump installed in the oil transferring path, and an oil/water separating portion for removing water in the oil, the oil/water separating portion includes a first baffle plate for forming a flow path of detouring the oil bent in an up and down direction, the water in the oil is interrupted by the baffle plate during a time period of making the oil flow to a downstream side while detouring the first baffle plate to promote the water to evaporate to a gas

Abstract: An apparatus and method are provided for steam injection heating of a bulk food product. When cooking scrambled eggs, the method includes providing a predetermined amount of liquid uncooked egg. A predetermined amount of water is injected into a heated cavity to form a quantity of steam that is sufficient to cook the predetermined quantity of liquid uncooked egg when injected therein. The liquid egg may be liquid pasteurized whole egg. The predetermined amount of the food product may be a single serving, or integer multiples thereof. When heating a serving amount that is an integer multiple of at least two times the amount of a single serving, the predetermined quantity of water is injected in pulses. The number of pulses is the same as the integer multiple of servings being heated, and each pulse contains substantially equal amounts of liquid water.

Abstract: Devices for reforming frying oil in a cooking vessel for the purpose of prolonging the freshness and usable life of the frying oil. The devices include beads that come into contact with the frying oil and reform the frying oil at ordinary temperatures, where each bead has a coating that is formed on the surface of a substrate and acts as a reforming catalyst. One of the devices includes a mounting adapter having flanges to mount on a pair of heating pipes or heating surfaces of a cooking vessel, a bead container for containing the beads; and hook brackets connected to the bead container and configured to couple to the mounting adapter so that the bead container is suspend to the mounting adapter during operation. The bead container has perforations on its walls to make the beads contact with the frying oil.

Abstract: The present invention relates to a round rotating cooking pot. More particularly, the present invention relates to a round rotating cooking pot which enables the user to cook food while moving so that the food that is cooking is separated in the cooking process occasionally from the sidewalls of the pot.

Abstract: A countertop deep fryer includes a cooking assembly and a cooling apparatus. The cooling apparatus accelerates the cooling process of heated cooking oil by directing a cooling air flow through an insulation gap defined between a basin and an exterior shell. The cooling air flow is introduced through an inlet opening in the exterior shell and heated air is discharged through an exhaust opening in the shell. The cooling assembly can include a fan assembly positioned proximate the inlet opening for forcing ambient air into the inlet opening.

Abstract: Appliances for cooking food under pressure are disclosed herein. According to one embodiment, a cooking appliance comprises a vessel (1), a lid (2), at least one jaw (4) mounted to be moved by a driving device (5), and an opening/closing control device (6, 7, 8). The opening/closing control device (6, 7, 8) includes an intermediate part (7), which comprises a maneuvering device (7A, 7B) and a clutch device (7C, 19). The intermediate part (7) is mounted to turn freely so that the maneuvering device (7A, 7B) co-operates with the driving device (5). The opening/closing control device also includes a main control member (6) comprising a transmission device (6C), the main control member (6) being positioned so that the transmission device (6C) co-operates with the clutch device (7C). The main control member (6) is mounted to move in translation. Other embodiments disclosed herein are also applicable to domestic appliances for cooking food under pressure.

Abstract: A kitchen appliance for heating foodstuff that includes a body having a bottom, a sidewall extending therefrom to define a generally hollow interior and a body rim defining an opening for accessing the interior thereof. The interior is capable of retaining the foodstuff therein. The body includes a pour spout integrally formed within the sidewall and a heating element in a thermal relationship with the body to heat the foodstuff within the body. A lid is removably mountable to the body rim of the body. The lid is sized and shaped to cover the opening of the body when placed on the body rim.

Abstract: A system and method for barrier submersion cooking comprising a thin walled plastic cooking pouch for receiving a food item effectively dimensioned such that when placed into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium and a rack for lowering the vessel into the liquid cooking medium to an effective depth such that the food item received by the pouch is below the top surface of the liquid cooking medium and the vent is above the top surface of the liquid cooking medium.

Abstract: A device for the quick heating of fluid material, in particular food, comprises: a container (20) for the fluid material and a heater (12). According to the invention said heater consists of a microwave generator (12), or magnetron, equipped at one end with an antenna (13). Said container (20) comprises a treatment body (21) equipped with at least one recess (24) for the passage of said fluid material to be treated and with a seat (23) for receiving said antenna (13), said recessed treatment body (21) being enclosed in an airtight outer structure (28, 29).

Abstract: A pot stabilizing apparatus includes a tubular member that includes a lower loop and an upper loop. Each of the lower and upper loops has a substantially annular shape. The upper and lower loops have a substantially same size. A peripheral wall is attached to and extends between the upper and lower loops. A coupler is attached to the lower loop and is configured to releasably attach the lower loop to a surface heating unit. A pot is positioned in the tubular member when the lower loop is attached to the surface heating unit.

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: The invention relates to an appliance for cooking under pressure, the appliance comprising: a bowl and a lid; and opening safety means suitable for going between a neutral position, in which they allow the lid to be unlocked, and a blocking position, in which they prevent the lid from being unlocked, said safety means being designed to find themselves in the blocking position when the pressure prevailing inside the vessel is greater than or equal to a predetermined value or “rise pressure”, and/or when the temperature prevailing inside the vessel is greater than or equal to a predetermined value or “rise temperature”; said appliance being further comprising actuating means for actuating the safety means, which actuating means are arranged to make it possible to place the safety means in the blocking position. The invention is applicable to household appliances for cooking under pressure.

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.