Abstract: An automatic cooking machine includes: an upper portion provided with a connection port thereon; a control interface arranged to operably generate control commands based on a user's manipulations to control operation of the automatic cooking machine; a base; a heater arranged on the base; a supporting portion coupled between the upper portion and the base, and arranged to support the upper portion; a hopper for receiving materials and having a hollow feeding tube, wherein the feeding tube is detachably inserted into the connection port; a cooking pot capable of being heated on the heater; and a strainer capable of being placed in the cooking pot and receiving materials. The strainer is provided with holders and the side walls and the bottom of the strainer are provided with multiple filter pores. When the strainer is placed in the cooking pot, the holders expose outside the cooking pot.

Abstract: A fryer includes a cooking chamber for holding a cooking medium and at least one heating element positioned within the cooking chamber. The fryer further includes a conveyor belt for selectively advancing food product through the cooking chamber. The conveyor belt includes first and second chains coupled together by a plurality of elongate members extending therebetween. The conveyor belt further includes a plurality of paddles coupled to the first and second chains and extending therebetween to define a plurality of compartments. Each of the plurality of paddles includes a screen, and each compartment is sized to receive at least a portion of the food product. The conveyor belt defines a continuous loop.

Abstract: A colostrum heating tub and a container for storing said colostrum therein, the colostrum heating tub adapted for holding a stationary pool of heating liquid and surrounding the container such that it is at least partly immersed in the heating liquid when positioned in the colostrum heating tub. The colostrum heating tub further contains a rack module for holding the container within the stationary pool of heating liquid, the rack module adapted for rotating around an axis such that at least the container can be rotated 360 degrees around the axis so the container is, at all times during 360 degree rotation around the axis, maintained in a fixed position with respect to the rack module and at least partly immersed in the stationary pool of heating liquid for even distribution of heat throughout the container to uniformly heat the colostrum.

Abstract: A mechanical filter for a deep fryer having a fry pot. The mechanical filter comprises a filtering membrane support comprising a plurality of links pivotally connected to one another. The filtering membrane support has a longitudinal axis. The mechanical filter also comprises a filtering membrane engageable with the plurality of links and defining transversally extending particle retaining cavities therewith. The filtering membrane extends along the longitudinal axis of the filtering membrane support. A filtering membrane support is also provided.

Abstract: A method for producing instant fried noodles which includes the steps of: reversing a noodle lump upside down within 15 seconds after detaching the noodle lump from oil in a fry tank in a frying treatment of the instant fried noodles; putting gelatinized noodle strings in a plurality of retainers pivotally supported by two endless parallel chains; immersing the plurality of retainers, in which the noodle strings have been put by movements of the two chains, in a fry tank to fry the noodle strings; detaching the retainers from oil in the fry tank by movements of the two chains; reversing the retainers upside down by rotating the pivotally supported retainers within 15 seconds after the detachment; conveying the retainers in a state in which the retainers are reversed upside down by movements of the chains; and separating a plurality of fried noodle lumps from the retainers.

Abstract: Fried noodles of excellent quality that are approximately 1 to 7 cm in length can be produced efficiently by a process for production of fried noodles including: a step of preparing raw noodles; a step of gelatinizing the raw noodles; a step of cutting the gelatinized raw noodles into noodles of 1 to 7 cm; and a step of frying the cut noodles by allowing the same to naturally float in frying oil.

Abstract: Implementations of a food fryer are provided. In some implementations, the food fryer comprises a body portion, a stand, burners, and a drain. In some implementations, the body portion of the food fryer may be a curved hollow tube having an opening on each end. The body portion is configured to hold liquids therein for the purpose of frying or cooking food. In some implementations, the food fryer may include a storage container comprised of a body portion, a lid, and two extension members. In some implementations, the two extension members of the storage container may be configured to individually or collectively secure about the openings of the food fryers body portion such that the storage container is positioned above the food fryer. In some implementations, the storage container comprises openings from which the extension members extend.

Abstract: A barbeque oven is provided with the capacity to cook a variety of food items. The barbeque oven of the present invention includes a cooking tray that is slideable between a first position, where the cooking tray is located substantially within the cooking chamber and the cooking tray is driven by a driving member, and a second position, where at least a portion of the cooking tray extends through an opening in the oven housing and the cooking tray is disengaged from the driving member such that the cooking tray freely rotates. As a result, unlike conventional barbeque ovens, an operator using the present invention need not bend over nor reach far to flip, rotate, or otherwise access the food items on the cooking tray.

Abstract: A heat treatment vessel configured to receive at least two stacks of food products, includes a chamber with an inlet opening and a discharge opening separated from the inlet opening. The vessel also includes a movement device configured to engage a stack received through the inlet opening and to transport it toward the discharge opening.

Abstract: A cooking tank 112 for a food fryer 100 includes a lower heating zone 154 for receiving a heating element of heat exchanger 120, and an upper product zone 152 in which a product transporting conveying system 122 is positioned. The lower heating zone of the tank 112 is narrower in width than the upper product zone 154 of the tank. Conveyor side bars 140 extend upwardly from shoulders 170 extending laterally from the narrower side walls at the heating zone of the tank to the wider side walls 168 at the product zone of the tank. Conveyor side bars 140 extend upwardly from the shoulders 170, inwardly of the side walls 168, to support the conveying system 122.

Abstract: A method for producing instant fried noodles which includes the steps of: reversing a noodle lump upside down within 15 seconds after detaching the noodle lump from oil in a fry tank in a frying treatment of the instant fried noodles; putting gelatinized noodle strings in a plurality of retainers pivotally supported by two endless parallel chains; immersing the plurality of retainers, in which the noodle strings have been put by movements of the two chains, in a fry tank to fry the noodle strings; detaching the retainers from oil in the fry tank by movements of the two chains; reversing the retainers upside down by rotating the pivotally supported retainers within 15 seconds after the detachment; conveying the retainers in a state in which the retainers are reversed upside down by movements of the chains; and separating a plurality of fried noodle lumps from the retainers.

Abstract: A hot oil fryer for continuous frying duty in continuous food process lines has a frame, a cooking channel carried by the frame, a conveyor through the cooking channel having an upper food product carrying-run and a lower return runs, a bed of elongated heat exchanger tubes inside the cooking channel for circulating a thermal fluid, and a combustion-fired thermal oil heater supported by the frame off the floor for heating the thermal fluid which is circulated through the bed of elongated heat exchanger tubes. Preferably the cooking channel is elongated, as also preferably is the combustion-fired thermal oil heater carried, which is laid down to extend along a horizontal axis underneath the cooking channel. The combustion-fired thermal oil heater is fed either fuel-oil or a fuel-gas for combusting therein.

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: A food processing apparatus includes a tank defining an inner compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and positioned relative to the tank in a first position, and a rotatable auger mounted such that at least a portion of the auger is within the screen for advancing food product within the tank from the inlet end of the tank toward the outlet end.

Abstract: A method of steaming a bunch of noodle strings using a noodle strings steaming device including a conveyer on which the bunch of noodle strings is placed after being cut out and that transports the bunch of noodle strings, and a tunnel type of body portion provided so that the bunch of noodle strings passes through the body portion with the transportation of the conveyer includes a process of carrying the cut-out bunch of noodle strings from an entrance portion of the body portion while transporting the cut-out bunch of noodle strings on the conveyer, steaming for a predetermined period of time by supplying steam to the bunch of noodle strings, steaming the bunch of noodle strings without supplying the steam, and then transporting the bunch of noodle strings to an exit portion, and a noodle strings steaming device performs the above method.

Abstract: An automatic meal serving system includes a conveyer module, a transporting module, a first food serving and heating module, and an ingredient serving module. The transporting module is located on the conveyer module for sequentially positioning a plurality of vessels on the conveyer module. The first food serving and heating module provides a variety of foods, heats one of the foods that is chosen, and feeds one of the vessels on the conveyer module with the heated food. The ingredient serving module is located beside the first food serving and heating module. The transporting module, the first food serving and heating module, and the ingredient serving module are sequentially located along the conveyer module.

Abstract: A fryer can include a base having a reservoir for receiving oil for frying a food product and a hood coupled to the base. The fryer can have an inlet at an upstream section and an outlet at a downstream section. At least one conveyor can move food product from the inlet to the outlet. A first baffle member and second baffle member can be positioned over the conveyor to define a frying chamber therebetween. The first and second baffle members can restrict air from flowing into the frying chamber from outside of the frying chamber.

Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.

Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.

Abstract: A crisp food product is prepared in a first phase from thin food pieces of raw fruit, vegetable or gelatinizable proteins, by blanching them (if necessary) and drying them. A second phase takes place in a vacuum chamber, where the dried thin food pieces are exposed to heat to expand them, are quickly removed from the heat source and are cooled, before being removed from the vaccuum.

Abstract: A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having an inner wall defining a compartment and including a solid, imperforate wall portion, fluid being contained in the compartment, and a rotatable auger mounted in the compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion of the inner wall. Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion. Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion.

Abstract: A racking system for a deep fryer, wherein the deep fryer contains cooking oil, the racking system includes a housing; at least one rack that carries a food product; an actuator operatively associated with the rack to raise and lower the rack within the housing. The system further includes a sensor that detects a property of the cooking oil; and a controller that receives a signal to initiate a cooking cycle based on the property and sends a signal to permit activation of the actuator to raise and lower the rack.

Abstract: A food processing apparatus includes a pressure vessel defining a compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and movable relative to the compartment between a first position, for food processing, and a second position, to facilitate cleaning, a rotatable auger mounted such that at least a portion of the auger is within the screen, the auger being operable to advance food product within the compartment from the inlet end of the pressure vessel toward the outlet end, and a transfer mechanism including a conduit in communication with the compartment, a fluid discharge positioned substantially within the conduit, and a pressurized fluid source in communication with the fluid discharge and operable to propel a fluid through the fluid discharge to move food product through the conduit.

Abstract: A food cooker comprises a reservoir 5 for containing a heated cooking liquid 10 such as fat or oil. Foodstuff 60 is held between two spaced apart conveyor belts 15, 20 which move in opposite directions to draw the foodstuff through the cooking liquid. The conveyor belts 15, 20 are loose on their respective supports 25, 30, 35, 40 such that they hang downwards under their weight. This creates a curved path through the reservoir 5, increasing the distance traveled by foodstuff 60 relative to a straight path, thus reducing the size of reservoir needed for a given cooking time and speed of movement of the foodstuff 60. The loose hanging of the conveyor belts also holds the foodstuff gently, preventing damage or crushing of delicate foodstuff such as falafel balls 60.

Abstract: A conveying frying machine includes a conveying and frying device and a heat exchange device installed at a lower end thereof. An exhaust chamber is formed between the conveying and frying device and the heat exchange device, and conveyed by the bottom of a shallow oil tank of the conveying and frying device to save disposing space Moreover, a burner is installed on a side of the heat exchange device for heating a heating chamber in the heat exchange device to produce combustion exhaust. The combustion exhaust is passed through a first exhaust end of the exhaust chamber remote from an inlet of the shallow oil tank and discharged from a second exhaust end of the exhaust chamber corresponding to the inlet of the shallow oil tank to heat oil in the shallow oil tank for the second time to stabilize quality to deep fried food and save energy.

Abstract: An apparatus (1) for making shaped food chip products (2) including hotplates (3) (4) that are arranged in such way that, when in use, food snacks are hold between the hotplates and where at least one hotplate surface is covered with a steam permeable membrane (5). Also a method for making food chip product (2) including feeding slices of food in a monolayered between hotplates (3, 4) where at least one of the hotplate surfaces pressing on the food snack is covered with a membrane (5) that guidance the steam away.

Abstract: A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having an inner wall defining a compartment and including a solid, imperforate wall portion, fluid being contained in the compartment, and a rotatable auger mounted in the compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion of the inner wall. Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion. Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion.

Abstract: In one embodiment, a food heating device includes a first platen and a first conveyor arranged and spaced to transport a food product between the first platen (501) and the first conveyor (503). A second platen (501) and a second conveyor (503) arranged and spaced to transport the food product (203) between the second platen (501) and the second conveyor (503). A first end of the first platen (501) is disposed near a first end of the second conveyor (503) and a first end of the first conveyor (503) is disposed near a first end of the second platen (501) such that the food product (203) is automatically transferred from the first platen (501) to the second platen (501).

Abstract: A food processing system 10 comprising a cooking apparatus 12 and a cooling apparatus 14. The apparatus 12, 14 are similar and are configured for processing sausages which have casings which are fragile and easily ruptured. The apparatus 12 comprises a processing vessel 16 for containing a cooking liquid, a feed chute 18, a guide means in the form of jets 56.1, 56.2 and 56.3, a screw conveyer 22 and a discharge conveyer 24. The sausages are fed into the vessel 16 via feed chute 18. The jets 56.1, 56.2 and 56.3 guide the sausages into optimal positions relative to the screw conveyer 22 which conveys the sausages to the discharge conveyer 24. The jets 56.1, 56.2 and 56.3 also separate the sausages ensuring that the sausages do not “bunch up” when deposited into the vessel 16 and also ensure that the sausages are aligned and travel in a direction substantially parallel to the axis of rotation of the screw conveyer 22 thereby to reduce impact forces applied to the sausages by the conveyer 22.

Abstract: A food processing apparatus includes a pressure vessel defining a compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and movable relative to the compartment between a first position, for food processing, and a second position, to facilitate cleaning, a rotatable auger mounted such that at least a portion of the auger is within the screen, the auger being operable to advance food product within the compartment from the inlet end of the pressure vessel toward the outlet end, and a transfer mechanism including a conduit in communication with the compartment, a fluid discharge positioned substantially within the conduit, and a pressurized fluid source in communication with the fluid discharge and operable to propel a fluid through the fluid discharge to move food product through the conduit.

Abstract: A food processing apparatus includes a tank defining an inner compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and positioned relative to the tank in a first position, and a rotatable auger mounted such that at least a portion of the auger is within the screen for advancing food product within the tank from the inlet end of the tank toward the outlet end.

Abstract: The present invention relates to a frying device for carrying out a frying process for food products (2) comprising a frying oil reservoir (20) which can be filled with a volume of frying oil; a food product carrier (3) which can at least partially be immersed in the frying oil in the frying oil reservoir and at least one heating unit (30) having at least one heating element (31) which is positioned at least partially inside the frying oil reservoir and which has a heating surface (32a) which is in contact with the frying oil in the frying oil reservoir during the frying process. Characteristic of the frying device according to the invention is the fact that the heating unit comprises a frying oil duct (35) with a channel-heating surface (35a). Furthermore, the heating unit comprises a first pump (38) for passing frying oil through the frying oil duct.

Abstract: An apparatus for lipophilically conditioning potato slices, the apparatus with an elongate tank for containing a reservoir of oil, the tank having an upstream end and a downstream end, an elongate longitudinal conveyor disposed in the tank, the conveyor being adapted to pass products through the reservoir of oil from the upstream end to the downstream end, the conveyor defining therealong a plurality of compartments for containing respective groups of products during passage from the upstream end to the downstream end, and at least one oil jet located on the tank for causing turbulent flow in the reservoir of oil.

Abstract: The unitized vacuum fryer is capable of low atmosphere vacuum cooking and has an elongate cooking tunnel having an upper portion separable from a base portion for cleaning and maintenance. When hermetically sealed together the two portions function to retain a high vacuum for an enclosed fry cooking system. Hermetic sealing locks at each end of the tunnel afford product entry and exit. The vacuum fryer does not require a separate enclosing pressure vessel.

Abstract: An apparatus for lipophilically conditioning potato slices, the apparatus comprising an elongate tank for containing a reservoir of oil, the tank having an upstream end and a downstream end, an elongate longitudinal conveyor disposed in the tank, the conveyor being adapted to pass products through the reservoir of oil from the upstream end to the downstream end, the conveyor defining therealong a plurality of compartments for containing respective groups of products during passage from the upstream end to the downstream end, and at least one oil jet located on the tank for causing turbulent flow in the reservoir of oil.

Abstract: A cooking skillet that provides a unique automatic stirring system for continuously stirring foods during cooking. The cooking skillet comprises a base, a receptacle, a heating element, and an automatic stirring system. The automatic stirring system comprises a stirring wand located in the receptacle and a bracket located in the base. The stirring wand and the bracket are attracted to each other through magnetic forces that provide sufficient magnetism to attract one to the other. A motor is attached to the bracket by a connecting rod and provides the means to rotate the bracket in a clockwise direction. The magnetism between the magnets in the bracket and the magnets in the stirring wand forces the stirring wand to rotate in connection with the bracket. During rotation, the stirring wand is designed to mix the food contained within the receptacle.

Abstract: The invention is directed to a food manufacturing apparatus comprising a feed system for inputting a plurality of materials, an extruder and a cutting assembly. The extruder comprises a pump system and a rotating extrusion die removably connected to the pump system, wherein the rotating extrusion die comprises at least one product channel for receiving and extruding the plurality of materials. The cutting assembly comprises at least one groove and a wire attached through the groove. The feed system is attached to the extruder and the cutting assembly is located at a position to cut the extruded plurality of materials with the wire from the rotating extrusion die.

Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Abstract: A food heating device includes a platen (101) and a pair of conveyor segments (103). A first conveyor segment is arranged and spaced to transport a food product (201, 203, 205) between a first side of the platen (101) and the first conveyor segment (103). A second conveyor segment (103/703/903) is arranged and spaced to transport the food product between a second side of the platen (101) and the second conveyor segment (103/703/903). A transfer device (505/705) may be disposed at one end of the platen (101) such that the transfer device transfers the food product (203) from the first side of the platen (101) to the second side of the platen (101).

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: A conveying flying machine includes a conveying and frying device and a heat exchange device installed at a lower end thereof. An exhaust chamber is formed between the conveying and frying device and the heat exchange device. The exhaust chamber passes through the bottom of a shallow oil tank of the conveying and frying device to save the disposing space, and a burner installed on a side of the heat exchange device for heating the exhaust of combustion in the heating chamber. The exhaust is passed through a first exhaust end of the exhaust chamber and then discharged from a second exhaust end of the exhaust chamber for performing a secondary heating of the oil inside the shallow oil tank, so as to stabilize the quality of the deep fried food, ensure the heating of the shallow oil tank, and save energy.

Abstract: A frying system for frying a food product is disclosed having an endless conveyor system for cooking product in a bath of hot cooking oil. The endless conveyor system includes a submerging conveyor, a main conveyor, and a sediment conveyor, permanently, successively linked to one another. The endless conveyor system is also permanently linked to a hood portion of the housing. The sediment conveyor includes a heat exchanger constantly connected thereto for heating the bath of hot cooking oil. The heat exchanger includes a plurality of elongated elliptical shaped conduits and further may include a baffle that may operate as an elongated fluid flow optimization member to re-direct the flow of fluid. The hood portion of the housing of the frying system is capable of being raised and lowered from a closed, operative position to an open, inoperative position, and to intermediate positions therebetween.

Abstract: A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having a rotatable auger mounted in a compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and a solid, imperforate wall portion of an inner wall. One of the inner wall and the flight wall may include a perforated wall portion. A transition zone includes a moveable surface to contain food product while in use.

Abstract: A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass transition during frying. The contours are chosen so as to achieve a desired bulk density for the packaged fried snack products. Such method and apparatus are also useful in controlling the amount of change in bulk density or amount of settling of a packaged product during shipping or handling.

Abstract: An apparatus for treating objects with a treatment gas comprises a treatment chamber, a chamber input through which objects enter the treatment chamber, and a chamber output (which may be the same as the chamber input) through which the objects leave the treatment chamber. The treatment chamber encloses the treatment gas, which can be steam. The chamber output and/or the chamber input include an intermediate medium, such as a liquid, through which the objects pass. The intermediate medium prevents escape of the treatment gas from the treatment chamber and the ingress of external gases into the treatment chamber, while facilitating input of the objects to the chamber, and output of the objects from the chamber.

Abstract: Cooking of French fried potatoes by facilitating a generally vertical arrangement of potato strips while in the frying operation is disclosed wherein the slices may be cooked within a very deep pack while oil is urged to flow upwardly through the pack and steam entrapment within the cooking slice pack is minimized. A conveyor belt carrying the slices through the cooker has a multiplicity of openings facilitating oil flow there through and the cooker is configured to permit oil discharge for reheating purposes both laterally and longitudinally of the processing path.

Abstract: A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature between 90-190° C., where after the products are being transported to the second stage. In the second stage the products are subjected to frying under reduced pressure at 25-150 mbar at a temperature between 100-145° C. In the second stage evaporation is improved and maintained at a high level, because under said reduced vacuum conditions the evaporation temperature drops considerably and consequently the evaporation out of the products continues. This reduces the quantity of fatty and oily frying substance that is taken up in this stage by the product.

Abstract: A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having an inner wall defining a compartment and including a solid, imperforate wall portion, fluid being contained in the compartment, and a rotatable auger mounted in the compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion of the inner wall. Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion. Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion.

Abstract: A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature between 90-190° C., where after the products are being transported to the second stage. In the second stage the products are subjected to frying under reduced pressure at 25-150 mbar at a temperature between 100-145° C. In the second stage evaporation is improved and maintained at a high level, because under said reduced vacuum conditions the evaporation temperature drops considerably and consequently the evaporation out of the products continues. This reduces the quantity of fatty and oily frying substance that is taken up in this stage by the product.

Abstract: The disclosure features a method of performing a boil-out cleaning process in connection with a fryer. The fryer includes a vat, a vessel for receiving oil drained from the vat, the vessel movable from an under-unit position, an oil drain path leading from an outlet opening of the vat to the pan, and an oil return path from the vessel back to the vat. The oil return path includes a pump. A drain valve is located along the oil drain path. The drain valve is opened to drain oil from the vat into the vessel is opened. The drain valve is closed after draining the oil from the vat. A boil-out cleaning fluid is delivered to the vat and the boil-out cleaning fluid is heated. A boil-out drain path is provided with an inlet positioned for receiving boil-out fluid from the drain valve and an outlet positioned forward of a front of the fryer unit. A container is placed below the outlet of the boil-out drain path.