Abstract: Example embodiments of the present disclosure are directed to food preparation systems and associated automated gantry systems. An example automated food preparation system may include a housing that supports one or more baskets therein and a gantry system. The gantry system may include a retrieval arm and a drive system operably coupled with the retrieval arm. The drive system may cause movement of the retrieval arm in at least two directions relative to the housing. In operation, the retrieval arm may engage a basket and cause movement of the basket about the housing. In some instances, an ejection mechanism is provided that receives the basket from the retrieval arm and causes removal of the contents of the basket.

Abstract: A metering apparatus (1) for metering frozen piece goods, comprising a housing (10) which defines a refrigerated chamber (11), wherein a piece goods container (3), a first conveyor unit (4), and a weighing unit (5) are arranged in the refrigerated chamber (11), wherein piece goods can be transported from the piece goods container (3) via the first conveyor unit (4) to the weighing unit (5), wherein an airlock (13) is arranged below the weighing unit (5), through which piece goods can pass out of the refrigerated chamber (11).

Abstract: A food frying and distribution device is used to pre-cook frozen food for storage and subsequent dispensing. The apparatus is configured to fry food to near completion, to store that food, and to then finish cooking upon consumer request, thereby reducing cooking time. The apparatus includes a housing, a frozen-foods inlet, a fried-foods outlet, at least one fryer basin, a first frying basket, a second frying basket, a first conveyor, a second conveyor, a vending mechanism, and a control unit. The housing is the protective shell that allows for arrangement of components. The frozen-foods inlet is an opening through which a user may insert frozen foods for preparation and storage within the apparatus. Conversely, the fried-foods outlet is an opening through which fried foods may be obtained by a consumer. The general configuration of the aforementioned components allows the apparatus to efficiently and effectively generate fried food relatively quickly.

Abstract: A process for making a simulated bacon product comprises a series of steps of mixing and processing ingredients, followed by shaping into loaves and cooking and slicing the cooked loaves, after which a topping sauce is added and slices are packed for distribution and sale.

Abstract: Disclosed is an automatic stir-fryer comprising: a machine stand (1); a base (2) pivotably provided on the machine stand (1); a rotary shaft (211) providing rotary power and connected to a stir-frying rotary tank (22) containing foodstuffs; a stove unit (3) disposed on the base (2) and situated right below the stir-frying rotary tank (22); a tilting unit (4) pivotably disposed on the base (2); a receiving tank (5) provided in the machine stand (1) for receiving the cooked foodstuffs; a cleaning unit (6) assembled on the machine stand (1) and corresponding to the stir-frying rotary tank (22) after tilting by the tilting unit (4) for water cleaning the stir-frying rotary tank (22); a control unit (8) vertically disposed on the machine stand (1) and provided with an control panel (81) for controlling the operating time of the automatic stir-fryer and the temperature of the stove unit (3).

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 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: 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 liquid-fuel fired tilting skillet system including a tilting skillet having a support frame and a tilting skillet pan, a liquid-fuel fired burner having a flame tube, a burner bracket on the frame for mounting the liquid-fuel fired burner, a firebox mounted beneath the pan with a burner insertion hole for receiving the burner flame tube, and a diffuser plate mounted to the bottom of the pan in the firebox targeted by the flame tube for distributing the heat across the pan bottom.

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 cooking apparatus provides a frame for supporting a pot or cooking vessel. A basket is sized a shaped to fit the interior of the pot or cooking vessel. The pot is movable from a cooking position to intermediate draining position to a discharge position. In the discharge position, a pot lid is receptive of food articles that had been cooked. The lid is preferably pivotally attached to the frame and/or cooking vessel.

Abstract: An automated fryer having a storage container for food, the storage container having an outlet opening, a cooking drum for accommodating liquid fat or oil, the cooking drum having a loading opening and a removal opening; a rotatable turner provided in the cooking drum for moving the food in the cooking drum; and transport means for transporting the food from the outlet opening of the storage container to the loading opening of the cooking drum; in an operating position of the automated fryer, the outlet opening of the storage container is located below the loading opening of the cooking drum, and the transport means being designed to comprise a drive in order to transport the food upward from the outlet opening of the storage container to the loading opening of the cooking drum.

Abstract: A method and system for producing fried food pieces is disclosed. The food pieces are immersed in a first edible fluid as a product bed, monolayered, and immersed in a second edible fluid. The food pieces may also be drained in vertical orientation on a draining belt having at least one vertical orientation member.

Abstract: An outdoor food frying apparatus includes a frame having a pot support, a burner element supported upon the frame, and a pot that removably fits the frame. The pot has end walls, a rear wall, a front edge portion, and a bottom wall that gradually increases in curvature from said rear wall to said front edge portion. A basket is pivotally attached to the pot rear wall with one or more hinges. The basket is correspondingly sized and shaped to fit the pot interior. The basket is movable about the hinge between cooking and food discharge positions. The lid is pivotally attached to the pot. The lid is movable between a cooking position wherein the lid covers the pot upper opening and food discharge position wherein the lid rotates at least 180 degrees from said cooking position, forming a tray for receiving food discharged from the basket.

Abstract: A hard candy, namely lollipops, suckers or similar confectionary comestibles and a method of making and packaging the same by a depositing manufacturing process which produces a multi-colored and multi-flavored lollipop which colors and flavors extend entirely through the lollipop body and hard shell and are visible in the final packaging and particularly to a double depositing method and apparatus incorporating a soft chewy center into a deposited lollipop body which soft center is entirely surrounded by and of a different consistency and viscosity from the hard outer candy shell.

Abstract: A device for raising and lowering a basket out of and into the tank of a cooking appliance. The device has a support adapted to rest on the cooking appliance and to be coupled to the basket for moving the basket with respect to the support between a raised position and a lowered position, and a handle mounted for movement between a first position to place the basket in the raised position, and a second position to place the basket in the lowered position. The support includes a hub mounted to have a certain degree of rotational freedom, together with the basket, with respect to the appliance about an axis extending in the direction of the basket, and the handle is connected to the hub for movement between the first position and the second position.

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 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: Methods and apparatuses for cooking food are provided. In particular, food is placed in a bowl held at an angle to horizontal. With the food in the bowl, the bowl is simultaneously heated and rotated. A scraper assembly is disposed within the bowl, to lift the food from the side and bottom surfaces of the bowl as the bowl rotates. A temperature sensor can be provided to provide a signal to discontinue rotation of the bowl and the application of heat to the bowl when the food has reached a desired temperature. A tilt mechanism can also be provided to maintain the food within a desired distance from the top edge of the bowl.

Abstract: A cooking device include an outer housing and a cooking cavity disposed within and separate from the outer housing. The cooking cavity accommodates a volume of cooking liquid therein. The device includes a heater positioned adjacent the cooking cavity to heat the cooking liquid. A lid is movably attached to the device and is used to form a seal with the cooking cavity. The lid includes a transparent portion positioned along a top surface to enable viewing inside of the cooking cavity. A controller can be used to heat the cooking fluid for an amount of time designated by user input. A moving mechanism can be used to move a food article into and out of the cooking liquid. The moving mechanism can be automated. The device can include a drainage system for removing the cooking liquid.

Abstract: A valve system for a container or vat, such as a food cooking vat. The valve system includes a valve body and stem having a valve head with a sealing member. The valve body has an outlet configured to be in fluid communication with the vat, and the sealing member is in fluid communication with the outlet and the chamber and is selectively operable between a discharge position, allowing the vat's contents to drain from the chamber, and a closed position, allowing the contents to remain in the chamber. The sealing member preferably is comprised of polymer and has an O-type sealing ring interposed between a first portion and a second portion, where the diameter of the second portion is smaller than the diameter of the first portion. Embodiments may also include a snap-fit connection of the sealing member to the valve head.

Abstract: A heat treatment device in particular for sausages of the co-extruded sausage type, has pipework extending between an introduction orifice and a discharge orifice through which the sausages emerge from the pipework a collecting device that is disposed above the introduction orifice, which emerges in the pipework at the introduction orifice and is intended to enable the sausages to be introduced into the pipework, a pump intended to propel hot water into the pipework upstream of the introduction orifice or in the collecting device the water level in the collecting device being higher than the level of the discharge orifice and the level of the introduction orifice the level of the introduction orifice is lower than the level of the top part of the coil, and the pipework has between the introduction orifice and the discharge orifice, a part taking the form of a coil in a descending spiral, and between the introduction orifice and the coil an ascending portion.

Abstract: A food staging device particularly suited for shelled eggs, a method of storing shelled eggs, and a method of cooking shelled eggs are provided. The shelled egg staging device comprises an elongated body, individual receiving receptacles, a pour spout associated with each receiving receptacle, and a handle. The food staging device can be used to hold shelled eggs prior to cooking, for example. A method of storing shelled eggs in a shelled egg staging device is provided. A method of cooking the shelled eggs is provided and comprises containing shelled eggs in a food staging device and pouring the shelled eggs onto a cooking surface.

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: A system and method for frying one or more food items. The system comprises a frying tank (2) having an open state in which the one or more food items may be introduced into the tank (2) and a closed state in which the interior chamber is hermetically sealed. A cooking oil delivery system (6) delivers cooking oil to the tank (2) so as to completely fill the tank with cooking oil.

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 cooktop drain that heats liquid in a stockpot and empties the hot liquid directly down a drain. The cooktop sits in at countertop level over a sink and a valved stockpot sits on the cooktop. The sink, cooktop and stockpot are assembled such that heating, draining the stockpot of liquid and rinsing any residue are performed by a single apparatus without having to transport and tip the stockpot. The cooktop drain has a burner underneath a grate, and the stockpot has a bottom valve connecting to an integrated funnel leading directly to the sink directly beneath the grate and the drain, bypassing the burner, disposing of heated water directly through the valve and integrated funnel into the sink and down the drain. The cooktop drain has a rinse head in the sink that rinses any food residue a clean, fresh smelling sink under the grate without removing the burner.

Abstract: A fryer basket having at least one bottom panel that is normally retained in a closed relationship relative to side walls of the basket but which is released to pivot to an open position upon operation of a latching mechanism that is operable adjacent to a handgrip of a handle connected to the basket and wherein a blocking member carried by the at least one bottom panel prevents the latching mechanism from returning to its closed position until the at least one bottom panel is returned to its closed positioned after having been opened.

Abstract: An apparatus for frying foodstuffs, the apparatus comprising a fryer having inlet and outlet longitudinal ends, an oil recirculating system coupled to the fryer, a heat exchanger for heating the oil in the oil recirculating system, a hood above the fryer for collecting steam generated during the frying process, a conduit for conveying steam from the hood, and a compressor for compressing the steam, the compressor having an input connected to the conduit and an output for compressed steam connected to the heat exchanger.

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 fryer is provided which, during a standby for cooking, can keep the temperature of a cooking oil slightly lower than a cooking temperature and, during cooking, can quickly raise the oil temperature to the cooking temperature. The fryer also has capabilities of easily performing a heat exchange operation on the cooking oil, preventing degradation of the cooking oil, securing a good kitchen environment and enhancing a work efficiency. The fryer comprises a fryer tank having oil and water for cleaning the oil stored in two layers one upon the other; and a heater installed in the oil layer; wherein the water in the water layer is drawn out from a water suction opening at a bottom of fryer tank, cleaned by a filtering water tank and then delivered into the fryer tank almost horizontally in an off-centered direction from a water supply opening formed in a lower, side wall of the fryer tank, thus rotating the water in the fryer tank in a swirl.

Abstract: A machine to fast cook raw food-stuff including dry-goods such as pasta on demand. Cook time is user selectable and varies from less than one minute to 4 minutes. Higher cook times are user programmable and food type dependent. The separate boiler and cook chamber are sealed within an enclosure containing a heat transfer fluid. Porting enables the ingress, egress and transfer of raw and cooked food-stuff, liquid and vapor. Proprietary slide plate valves control food-stuff ingress and egress to the cook chamber. The upper slide plate valve assembly separates the cook chamber from the raw food ingress staging aperture. Rinse water and cooked food-stuff discharges into the drain pan containing and enclosing the food collection strainer through the lower slide plate valve assembly. Discharge of the cooked food product completes the cook cycle. The cooked food can then be deposited from the strainer onto a serving vessel.

Abstract: A food cooking device generally comprises two sections: a cooking section and a liquid removal section. The cooking section houses and/or heats liquid for cooking the food, and the liquid removal section is operable to reduce the liquid content of the food. The cooking device may further comprise a centrifugal liquid removal device locatable within the liquid removal section. The cooking device comprises a slidable drawer for moving the centrifugal liquid removal device into and out of a housing. A frame is disposed within the slidable drawer, and the frame houses the centrifugal liquid removal device. A translational motor moves the food from the cooking section to the liquid removal section when the slidable drawer positions the centrifugal liquid device in the housing. The cooking device further comprises a hinged door that is in a closed position when the centrifugal liquid removal device is in the housing.

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 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 cooking appliance (2,20) comprises a first container (8, 26), a base (6, 44), an axle (10, 42) extending generally vertically from a bottom of the first container (8, 26), and a second container (12, 32) including a vertically extending funnel (34) which is engageable with a male member (46) arranged at an upper end of the axle (10, 42). The cooking appliance (2, 20) can assume a configuration in which the second container (12, 32) is rotatably drivenable by the male member (46) in relation to the first container (8, 26), to remove liquid from food contained in the second container (12, 32).

Abstract: The invention concerns a heat processing device (100, 200) for co-extruded sausages (S), said device (100, 200) comprising in series: a precooking device (104) intended to precook the sausages (S) deposited by a device (102) and consisting of a hot-water bath, the precooking device (104) taking the form of a chute (114) having a zero or slightly descending slope between an intake area (116) where the sausages (S) are deposited by the device (102) and an outlet area (118) where the sausages (S) leave the precooking device (104), the precooking device (104) comprising ejection means (124) designed to eject water upstream of the intake area (116) so that the water stream generated has an orientation substantially parallel to the longitudinal axis of the chute (114), a cooking device (108) intended to cook the sausages (S) thus precooked and consisting of a second hot-water bath, and a discharge device (112) intended to discharge the sausages (S) thus processed.

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: The present invention relates to an oven comprising a first chamber and a second chamber, which are separated by separation means, conveyor means for guiding products from the inlet through these chambers to the outlet, temperature control means for controlling the temperature in each chamber individually using a fluid, respectively, and means to adjust the flow distribution over the width of the conveyor means depending on at least one process parameter or recipe.

Abstract: Systems and methods for manufacturing edible food articles having three dimensional shapes from raw ingredients such as moist dough involve shaping preforms in an upside-down orientation over inverted cup-shaped molds. Shaping of the preforms is assisted by gravitational forces and directional forced airflow into relatively complicated three dimensional shapes with simplified equipment and manufacturing steps.

Abstract: A cooking device comprises a rotatable food basket disposed within the cooking device and a damping mechanism configured to reduce a vibration generated by the rotatable food basket rotating within the cooking device. An aspect of the cooking device includes a basket partition in the rotatable food basket, and the basket partition is configured to maintain a substantially equal distribution of a food within the rotatable food basket. The cooking device includes a motor in a hood for rotating the rotatable food basket, and it further includes a lifting plate and a lifting mechanism operable to move the rotatable food basket between a cooking section and a spinning section. The cooking device may also comprises a first basket portion and a second basket portion configured to be disposed within a first section and a second section of the rotatable food basket.

Abstract: A mechanical apparatus that lowers and raises a turkey, or similar food item, into a large fry pot is herein disclosed. The apparatus has a vertically-adjustable tripod stand that is positioned over the top center of a fry pot. A manual cranking mechanism lowers and raises a steel cable having a grasping hook at the distal end. Additionally, the steel cable can have a basket at its distal end. In operation, the turkey to be fried is placed thereon the hook or therein the metal basket. Then, with the user a safe distance removed, the crank lowers the food into the hot oil in a controlled manner. When the food has finished cooking, the cranking mechanism is reversed to raise the food from the fryer. The apparatus may also be provided having an alternate electric-powered winch.

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 fryer has an oil container, a rotatable cooking basket therein, and a body of oil in the container. The body of oil and a stream of air are heated, and the basket is positioned with the food therein at least partially above the body of oil so the heated air stream can circulate through the basket and air-cook the food. Cyclically the basket is at least partially immersed in the heated oil to also cook the food with the oil.

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 present invention is a fryer basket or roaster basket constructed with fine wire mesh to prevent food particles from remaining in the fryer oil once the fried food is removed. The fryer basket is preferably constructed of stainless steel, but other materials could be used including but not limited to copper, brass, glass, fiberglass or the like.

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: A portable outdoor cleaner and cooker for steaming foodstuffs such as shellfish includes an elongated housing having an internal conveyor that routes the foodstuffs past a water dispersing station for cleaning and subsequently through a steaming section for cooking.

Abstract: A food dispensing apparatus includes a refrigerated cabinet having a dispense aperture, a hopper, an accumulator assembly, a weighing system, and a flap door. The hopper is positioned in the cabinet and configured to hold food articles. The accumulator assembly is positioned vertically below the first hopper and includes an accumulator bin and a door assembly. The accumulator door is positioned in the cabinet and arranged to receive food articles dispensed from the first hopper. The door assembly is configured to retain the food articles in the accumulator bin and is actuatable between an open position and a closed position. The weighing system is configured to determine an amount of food articles held in the accumulator bin. The flap door is positioned adjacent to the door assembly and is movable between a closed position substantially sealing closed the cabinet dispense aperture, and an open position. The flap door automatically closes upon actuation of the door assembly into the closed position.

Abstract: Device and method for thermally processing food products, comprising a receptacle which is intended to receive food products, a thermal processing bath downstream of the receptacle, the receptacle having a cross-section in the form of a chute, a supply of thermal processing water with the food products being moved into the receptacle by the water, and a sluice arranged downstream of the receptacle, the sluice having at least one open position which allows the thermal processing water and the food products moved by the thermal processing water to pass, and a closed position which retains the food products in thermal processing water, the thermal processing bath comprising a thermal processing water vessel which is arranged downstream of the sluice, and a member for timing the duration of the thermal processing operation, the timing member being provided with vanes, the sluice being synchronised with the timing member in the closed position when a vane is opposite the sluice and in an open position when the acc