Abstract: A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. Snack pieces, once in oil within the fryer, meet with molding surfaces on the top conveyor. At the exit portion of the fryer, a bottom exit conveyor receives the cooked snack pieces from the top conveyor. As no continuous bottom conveyor is utilized, the fryer oil pan may be provided with a reduced volume segment situated between the bottom entrance and exit conveyors. Additionally, the molding surfaces may be selected to produce uniformly shaped snack pieces that are either convexly or concavely shaped when viewed upon the bottom exit conveyor.

Abstract: An automated food processing system and method is provided that allows food to be dispensed, fried and packaged in a suitable container, which may be an individual portion-sized container. In one embodiment, the system includes separate automated modules for dispensing, frying and packaging the food. In one embodiment, an automated dispensing device dispenser a predetermined portion of food from a bulk storage container or food dispensing magazine. Food is dispensed from the automated dispensing device to an automated fry device that can include at least one circular fry wheel having a plurality of food containing compartments. After the food is fried it is dispensed from the fry device to an automated packaging device. The automated packaging device dispenses food to a container that may be an individual portion-sized container that is retrieved, erected and held into position for filling by an automated container handling system.

Abstract: An automated food processing system and method is provided that allows food to be dispensed, fried and packaged in a suitable container, which may be an individual portion-sized container. In one embodiment, the system includes separate automated modules for dispensing, frying and packaging the food. In one embodiment, an automated dispensing device dispenses a predetermined portion of food from a bulk storage container or food dispensing magazine. Food is dispensed from the automated dispensing device to an automated fry device that can include at least one circular fry wheel having a plurality of food containing compartments. After the food is fried it is dispensed from the fry device to an automated packaging device. The automated packaging device dispenses food to a container that may be an individual portion-sized container that is retrieved, erected and held into position for filling by an automated container handling system.

Abstract: A frying apparatus (1) for frying a food product comprises a container (20) and at least one conveying device (201, 202, 203, 204) and corresponding at least one submerging device (301, 302, 303, 304). The submerging device is adapted to be moved between an out-of-use mode in which it is in a raised position and an in-use mode in which it is in a lowered position and is operative to hold the food product down on the conveyor belt. In use, oil at a pre-determined elevated temperature is held in the container and the conveying device for carrying the food product is located underneath the surface of the liquid with food product carried on the conveying device being held down under the surface of the liquid by the submerging device thereby preventing the food product from floating to the surface of the liquid, ensuring effective and consistent cooking of the food product.

Abstract: An oil-casting device for deep-frying basket includes a vibration device, which is provided with a motor. A central spindle of the motor is arranged penetrating a through hole of a movable member seat to joint with an eccentric wheel. The movable member seat is combined with a movable member by insertion pins, and the top end of the movable member is in connection with an eccentric wheel seat. An eccentric axle of the eccentric wheel is penetratingly disposed in an axle hole in front of the eccentric wheel seat. An eccentric lever is arranged in rear of the axle hole and inserted in an eccentric lever seat inside a hook lower cover, and the outer circumference of the eccentric lever seat is sheathed on a grip of a supporting rack of deep-frying basket. And finally, the hook lower cover is combined with a handle of deep fryer having a hook upper cover to complete the architecture of the device.

Abstract: An automatic fry apparatus. This fry apparatus includes a container (100) having an open top and a closed bottom for holding and heating oil, a lid (102) for covering container (100), a perforated rotary drum (104) defining therewithin a frying chamber for foods removably installed in container (100), a motor (106) operationally connected to drum (104) through a transmission assembly (108) for rotating drum (104), and a forced venting system, which includes a blowing device (200) and a venting device (202) for blowing fresh air into the fry apparatus such that the evaporation of food moisture is facilitated and the oil vapor content and odors in the cooking fumes are removed before the air is exhausted into the room. Drum (104) is partially immersed in the boiling oil for frying foods. When drum (104) rotates, the food pieces therein are automatically separated and stirred for a homogeneous heating.

Abstract: A pressure fryer is provided which can be used as an open fryer as well. A pressure fryer (1) has a casing (2) including an oil vat (4). At the rear of the oil vat (4), a support bar 14 is perpendicularly provided, which is capable of moving upward and downward and turning. A lid (13) is connected in a lateral state to a lateral portion (20) which is provided at the top of the support bar (14). The support bar is located at the upper limit position by the momentum of a spring. With this configuration, the lid (13) can retract from an area above the oil vat (4) by turning the support bar (14) in either right or left direction.

Abstract: A lift bucket, food product transport mechanism, food product processor and method of processing food product while providing improved dewatering. The processor is equipped with a lift that includes at least one bucket of latticework construction that preferably is made of wedgewire. The bucket has a plurality of pairs of spaced apart and interlocking wires that define dewatering perforations. In one preferred embodiment, wires defining dewatering slots are supported by wire retainers. In a preferred embodiment, each dewatering slot preferably has a width of at least 0.02 inches and no greater than about 0.13 inches. Each wire retainer can be equipped with a knife edge that minimizes dewatering flow obstruction through the slots. In a preferred method, an auger food product transport mechanism equipped with a lift bucket of the invention is rotated at a speed of at least 5 RPM.

Abstract: An automatic apparatus for cooking dry food, particularly legumes and alimentary pasta is disclosed. The apparatus has at least four intercommunicable cooking chambers arranged in cascade, one above the other and each one provided at the bottom with a piping for supplying hot water furnished by a boiler by means of a common pipe and at the top with the same number of vents connected to a common pipe for conveying vapor to a heat exchanger. The first cooking chamber at the top is provided upstream with a feeding valve and downstream with a discharging valve, whereas each one of the underlying cooking chambers is provided with a lower shutter for discharging the content of the chamber which, at the exit of the last chamber is the cooked food as programmed on the control board.

Abstract: The machine enables food to be automatically cooked in a liquid or to complete its cooking. It comprises a vessel for the cooking liquid, elements for heating the cooking liquid, and elements for maintaining the liquid level in the cooking vessel substantially constant. The machine also comprises a series of liquid-permeable seats, each arranged to receive food to be cooked or whose cooking has to be completed, means for moving the seats along a predetermined cyclic path, during a part of which the food contained in the seats is immersed in the cooking for a time sufficient to cook the food or to complete its cooking, a station in which the food to be cooked or the food for completion of cooking can be fed into each seat, and a station in which the cooked food can be extracted from the relative seat.

Abstract: A food cooker, in particular a deep fryer, comprises a vessel in which a cooking medium is heated and a basket for supporting food to be cooked The basket is adapted to move between a first position in which the food is immersed in the cooking medium and a second position in which the food is emersed from the cooking medium. Apparatus is provided for vibrating the basket in the second position to assist in removing excess cooking medium from the food.

Abstract: A food-cooking vessel has a bottom plate and an upwardly extending continuous sidewall. A spigot assembly is secured to the sidewall above the bottom plate to allow draining of liquid from the vessel. A valve mounted in the spigot assembly regulates the flow of liquid from the vessel to an outlet spout. A filter is mounted in the spout to filter solid particles from the drained liquid. The spigot assembly has an attachment plate that is fixedly secured on the convex exterior surface of the sidewall surrounding a drain opening formed in the sidewall. A cylindrical attachment member is fixedly attached to the plate and extends through the plate into the drain opening without contacting the wall of the container, thereby avoiding the necessity of having the cylindrical member to conform to the convex wall of the vessel.

Abstract: A conveyor belt system for transporting products through a bath of liquid, such as heated cooking oil in an oven, comprises a feed belt accommodated in a base frame and a top belt, located above the feed belt and accommodated in an auxiliary frame, for transporting the products through the bath of liquid between the top belt and the feed belt, as well an adjustable support mechanism for adjusting the distance between feed belt and top belt, which support mechanism comprises further adjustable supports by means of which the auxiliary frame is supported on the base frame. All supports are mechanically coupled to one another by coupling means for common adjustment thereof.

Abstract: A multi-level batch fryer includes a vat containing hot oil, a drive mechanism, a timer and a multi-level food compartment. The multi-level food compartment contains food to be fried in the vat containing hot oil. The drive mechanism moves the compartment to different levels either submerged in the hot oil, out of the hot oil or partially within the hot oil. Such movement is dependant on the setting of the timer.

Abstract: A method and apparatus for slicing of foodstuffs is provided that has a rotatable disc with a radial slot, a knife blade projecting above the rotatable disc, an angled chute for conveying foodstuffs, and an orifice between the chute and the rotatable disc. The orifice has a shape that decreases in width in the direction of rotation of the rotatable disc.

Abstract: A device for frying food products in fat under vacuum conditions includes a rotating vacuum chamber for centrifuging the product after frying. The centrifuged product is directed through a valve in the bottom of the vacuum chamber to a slice structure, and subsequently is subjected to atmospheric pressure.

Abstract: The invention relates to a method and a device for deep-frying products to be deep-fried with hot fat. Fat that is conveyed in a circuit by a pump is heated, brought into contact with the product to be deep-fried and filtered. The quantity of fat circulating in the circuit is kept to a minimum by using a heating device in which a minimal volume of fat reaches the required temperature as quickly as possible for heating the fat and by using lines with as small cross-section as possible and which are as short as possible for transporting the fat.

Abstract: A method and apparatus for the rapid cooking of edible pastas such as spaghetti and the like, particularly for home use, consisting of pre-heating a cooking chamber (3), of inserting into the cooking chamber a predetermined quantity of pasta (4) and essentially cold feed water initially obtaining steam, of compressing the water injected thereby bringing it immediately back to the liquid state, of maintaining the predetermined pressure for a preset time interval, of opening the cooking chamber (3) placing it in communication with a transit chamber (9) and of transferring the pasta and the residual water in a collection element (17).

Abstract: The noodle gelatinization apparatus holds a plurality of baskets (32) by hanging both their ends on hangers (38) connected to a chain conveyor rollers placed at designated intervals, lays the delivery lane of the chain conveyor in a steam chamber (26) where steam is supplied from its lower part, and passes the baskets through the steam chamber after loading them with noodle strings near an entrance (26a) to the steam chamber. According to the present invention, each of the baskets is a box-shaped body partitioned into a plurality of container compartments with a large number of holes such that each container compartment is capable of containing one serving of noodle strings. Also, hanger support rails are installed spanning between an entrance side and an exit side of the steam chamber. Besides, the basket entering the steam chamber from the entrance side moves toward the exit side (26b), being pushed by the succeeding baskets.

Abstract: An automated food processing system and method is provided that allows food to be dispensed, fried and packaged in a suitable container, which may be an individual portion-sized container. In one embodiment, the system includes separate automated modules for dispensing, frying and packaging the food.

Abstract: A cooking apparatus for improved heat circulation and containment when smoking or grilling using electric, gas, or charcoal as the heat source. The base pan design enhances heat containment, and offers a channel design in the bottom of the base pan. A flame disk for even heat distribution is provided and can be used in conjunction with the base pan, and prevents internal food drippings from escaping through the disk. The disk design enhances the heat efficiency, and safeguards against drippings or ashes falling through to the burner or ground. The holes in the disk are raised, and has attached covers strategically placed over the holes to deter drippings or ashes from falling through. A fire pit container is also provided and designed for use with the base pan. The fire pit container supports a heat source such as a gas burner which directs a flame toward the base pan open hole and also toward the underside of a flame disk when a flame disk is suspended above the base pan hole.

Abstract: Fryer for frying food having a removable oil containing cartridge. The fryer includes a fry basket adapted to receive the food to be fried, a vessel adapted to receive the fry basket, a bowl adapted to receive the vessel and the removable oil containing cartridge, at least one of the fry basket and the vessel being adapted to move between a first position and a second position, the first position being characterized by movement of the oil from the removable oil containing cartridge and into the fry basket and the second position being characterized by movement of the oil from the fry basket into the removable oil containing cartridge, and at least one of a biasing mechanism being arranged inside the removable oil containing cartridge, the removable oil containing cartridge having a bellows shape, and the removable oil containing cartridge being removably connected to the vessel.

Abstract: Apparatus for preparing potato chips. The apparatus has a slicer for the slicing of potatoes, means for conveying sliced potatoes through a heated oil bath and for removal of cooked potato chips from the heated oil bath. The slicer has a knife blade that rotates at the lower end of a hopper for potatoes, the speed of rotation of the knife blade being controlled so that the knife blade is stationary when the temperature of the oil bath is below a predetermined temperature, and the speed of rotation of the knife blade being further controlled so that the speed of rotation increases as the temperature is increased above said predetermined temperature. The slicer preferably has a chute that tapers to an orifice above the slicer blade, with the orifice tapering in the direction of rotation of the slicer blade. The apparatus may also be adapted for use with corn chips or tortilla chips.

Abstract: An apparatus and method of processing a product, such as food product, are disclosed. Untreated product is placed inside a bottom-unloading basket that is, in turn, placed within a covered vessel. For processing a food product, a porous steamer apparatus is provided for insertion into a covered cooking vessel. The steamer apparatus is comprised of two unfastened pieces, a basket and a support base, each of which has a plurality of small holes through which steam, but not food product, may pass. The basket holds the food product, is roughly cylindrical in shape, has an open-ended top and an open-ended bottom, and rests firmly upon, but is not fastened to, the support base during the steam-cooking process. The support base has an inverted conical shape and a vertical pole that has a hook-shaped upper terminus and that is integrally-connected to and protruding above and below the uppermost point of the support base.

Abstract: A mechanical assist for raising and lowering food in baskets or trays in a deep fat fryer is described. The mechanical assist in lifting the food to be cooked is provided by opposed springs and cam members on a main axle whereby when an operator raises and lowers a handle, the rotational movement of the handle is translated into vertical linear motion and the tension in the springs together with the cams are used to maintain baskets or trays of food in the desired position until the operator moves the handle again.

Abstract: The invention relates to a method for separating and delivering, orderly positioned, stiff folded baked products, such as taco shells, from a first conveyor (1), the baked products on said first conveyor resting on carrier means (6), which are preferably adapted to the shape of the baked products, a relative motion being imparted to the respective baked products (12) in relation to the associated carrier means (6) by a separating means (13) being brought into contact with the baked product, preferably from below, to separate the baked product from the carrier means before it is delivered to a delivery station. According to the invention, the respective baked products (12) are separated from the associated carrier means (6) by the baked product being caused to slide, during its transport motion (7), towards a surface portion (14) of the separating means (13), which surface portion is inclined relative to the transport motion of the carrier means.

Abstract: A device for automatically preparing food is provided. The device includes a hot plate for heating a pot. Above the hot plate, a chamber is arranged. In the chamber, an exchangeable cartridge is provided which contains ingredients for the preparation of the food. The cartridge comprises an opening for filling the ingredients into the pot. The opening of the cartridge is closed with a closure, preferably a foil. The closure of the cartridge can be opened by a drive unit provided at the chamber.

Abstract: A food-cooking vessel has a bottom plate and an upwardly extending continuous sidewall. A spigot assembly is secured to the sidewall above the bottom plate to allow draining of liquid from the vessel. A valve mounted in the spigot assembly regulates the flow of liquid from the vessel to an outlet spout. A filter is mounted in the spout to filter solid particles from the drained liquid. The spigot assembly has an attachment plate that is fixedly secured on the convex exterior surface of the sidewall surrounding a drain opening formed in the sidewall. A cylindrical attachment member is fixedly attached to the plate and extends through the plate into the drain opening without contacting the wall of the container, thereby avoiding the necessity of having the cylindrical member to conform to the convex wall of the vessel.

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: The present invention relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning capabilities.

Abstract: A pasta machine includes a housing with a removable container for holding a liquid such as water, and the housing includes a heater for heating the liquid to a boiling state. An enclosed colander having a cover and holding a food product such as pasta is disposed on the container and includes arms to allow it to rotate through the boiling water. The housing of the pasta machine includes a suitable control mechanism that controls rotation of the colander through the boiling water to cook the food product within the colander. The number of rotations and intervals between rotation are a function of the type and amount of pasta within the colander.

Abstract: The present invention relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning capabilities.

Abstract: An apparatus for deep-frying food, comprising a vapour discharge channel (6) communicating with an inner space (3) and extending from an upper portion of said inner space. A cooling surface (7), which is cooled in use, is provided for cooling vapours. Condensate that has deposited precipitated on the cooling surface (7) can be collected in a collecting reservoir (13), into which the vapour discharge channel (6) opens. Fat contained in vapour being discharged deposits in a fat deposition area (14) outside the cooling surface (7). Since at least a portion of the fat deposition area (14) communicates with the collecting reservoir (13) for carrying fat that has deposited in the fat deposition area to the collecting reservoir along a path remote from the cooling surface (7), and/or since the vapour discharge channel (6) extends along a straight trajectory, the deposition of fat is made to occur in an area from which it can easily be removed.

Abstract: The invention relates to a method and a device for deep-frying products to be deep-fried with hot fat. Fat that is conveyed in a circuit by a pump is heated, brought into contact with the product to be deep-fried and filtered. The quantity of fat circulating in the circuit is kept to a minimum by using a heating device in which a minimal volume of fat reaches the required temperature as quickly as possible for heating the fat and by using lines with as small cross-section as possible and which are as short as possible for transporting the fat.

Abstract: Fryer for frying food having a removable oil containing cartridge. The fryer includes a fry basket adapted to receive the food to be fried, a vessel adapted to receive the fry basket, a bowl adapted to receive the vessel and the removable oil containing cartridge, at least one of the fry basket and the vessel being adapted to move between a first position and a second position, the first position being characterized by movement of the oil from the removable oil containing cartridge and into the fry basket and the second position being characterized by movement of the oil from the fry basket into the removable oil containing cartridge, and at least one of a biasing mechanism being arranged inside the removable oil containing cartridge, the removable oil containing cartridge having a bellows shape, and the removable oil containing cartridge being removably connected to the vessel.

Abstract: Cooking and simultaneously forming a tostada or taco product in a cooking oil bath by inserting a pliable tortilla between adjacent molds when opened in a clamshell action, then closing the molds and conveying them through an oil bath and then opening the molds and removing the product. While cooking, the product is captured in the space between adjacent molds and permitted to cook into the desired shape. An interchange of conveyor carried molds is disclosed whereby the cooking equipment may process different product sizes and shapes.

Abstract: A method and apparatus for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are partially fried from below by immersing the lower portions of the preforms in a vat of hot oil and transporting them through the hot oil. After cooking the preforms to a desired moisture content, at which point the preforms retain their bowl shapes outside of or independent of the mold cavities, the preforms are removed from the mold cavities and subsequently cooked to completion in a secondary frying operation. The invention also features an apparatus to carry out the method.

Abstract: A cooking apparatus includes a container, a spigot, a lid, and a food support. The container has a bottom surface and a side wall that extends upwardly from the bottom surface to a top edge of the side wall. The spigot is attached to the container side wall and has a valve member that is selectively positionable between opened and closed positions. The spigot valve member allows liquid contents of the container to drain from the container when in the opened position, and prevents the contents from draining out of the container when in the closed position. The food support is comprised of a perforated horizontal member with a perforated side wall extending upwardly from the horizontal member. A plurality of vertical members spaced around the periphery of the horizontal member extend upwardly from the horizontal member.

Abstract: The present invention relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning capabilities.

Abstract: The present invention relates to an improved, simplified apparatus for rapidly cooking food in heated water with the assistance of increased pressure that provides the benefits of improved stirring capabilities, increased simplicity of the apparatus, and improved self-cleaning capabilities.

Abstract: An apparatus and method for frying food is comprised of a housing provided with a receiving opening in which foodstuff to be fried is inserted. The foodstuff is directed to a perforated frying basket which is displaced upon actuation of a switch by the user into a frying pot containing hot oil. While the basket is in the frying pot, it is being shaken to provide more even cooking and to prevent the foodstuff from sticking together. After the frying cycle the frying basket is displaced to a position above the frying pot where the basket is again shaken to drip oil from the foodstuff and the basket into the frying pot. The basket is then conveyed to a discharge position where a chute directs the fried foodstuff to a discharge opening where a container has been placed to receive the fried foodstuff.

Abstract: A cooking appliance and method for cooking food articles by means of a heated cooking liquid, includes a liquid container for receiving a quantity of the cooking liquid; an electrical heater for heating the cooking liquid; a perforated rotary drum for receiving the food articles to be cooked; and an electrical drive for rotating the rotary drum. The liquid container is selectively movable to a raised position, wherein the cooking liquid therein directly contacts food articles in the drum, or to a lowered position wherein the cooking liquid therein is spaced below the food articles in the drum. The lowered position of the liquid container may be used for steam-heating the food articles, or for pre-heating the food articles before being fried by moving the liquid container to its raised position.

Abstract: Fryer for household use. The fryer includes a fry basket adapted to receive the food to be fried. A vessel is adapted to receive the fry basket. A bowl is adapted to receive the vessel and a quantity of oil. At least one of the fly basket and the vessel is adapted to move between a first position above the oil and a second position which is at least partially within the oil. A filter is adapted to be disposed inside the bowl. A biasing mechanism is adapted to be disposed within the bowl. A retaining mechanism is provided for retaining one of the fry basket and the filtering vessel in the second position.

Abstract: Apparatus and method for cooking snack food pieces features a drum-type fryer which transports individual, die-cut piece preforms through hot oil contained within a cooking tank defined between the periphery of the drum and a housing in which the drum is contained. Vacuum transfer and feed rollers transfer the individual piece preforms from a die-cutting roller assembly onto the drum for cooking, and a similar roller transfers the cooked snack food pieces from the drum to a take-away conveyor for subsequent, downstream processing. The pieces are retained by suction against molding surfaces of frying mold elements distributed over the periphery of the frying drum.

Abstract: An apparatus and method for making uniformly shaped snack food chips which can be stacked for packaging, e.g., in a cylindrical canister or a canister which conforms to the contour or perimeter of the snack food chips. The apparatus features two-part mold cavities in which chip preforms are restrained and transported through hot oil to be cooked. Preferably, the mold cavities are defined between a pair of rotating belts, one lower belt and one upper belt, which together “encase” or “sandwich” and thereby restrain the chips. According to the method, a continuous sheet of dough is toasted and then proofed before being cut into individual chip preforms. The preforms are then placed into the mold cavities and transported through hot oil to be cooked. Vacuum transfer rollers are used to facilitate placement of the chip preforms into the mold cavities and extraction of the cooked chips from the mold cavities.

Abstract: The invention provides a fryer wherein the tasks of supplying and disposing oil are both simple and safe. An oil supply pipe 41 branches off from an oil pipe 34 between an oil tank 31 and an oil pump 33 of a fryer 1, and an oil supply valve 42 is provided at that connection portion for switching the intake route of the oil pump 33 between the oil tank 31 and the oil supply pipe 41. An oil disposal pipe 44 branches off from the oil pipe 34between the oil pump 33 and an oil vat 11, and an oil disposal valve 45 is provided at that connection portion for switching the outflow route of the oil pump 33 between the oil vat 11 and the oil disposal pipe 44. Then, the valves are operated with an oil supply valve lever 43 and an oil disposal valve lever 46, and driving the oil pump 33, the tasks of supplying and discarding oil are carried out automatically.

Abstract: An apparatus and method for making uniformly shaped snack food chips which can be stacked for packaging, e.g., in a cylindrical canister or a canister which conforms to the contour or perimeter of the snack food chips. The apparatus features two-part mold cavities in which chip preforms are restrained and transported through hot oil to be cooked. Preferably, the mold cavities are defined between a pair of rotating belts, one lower belt and one upper belt, which together “encase” or “sandwich” and thereby restrain the chips. According to the method, a continuous sheet of dough is toasted and then proofed before being cut into individual chip preforms. The preforms are then placed into the mold cavities and transported through hot oil to be cooked. Vacuum transfer rollers are used to facilitate placement of the chip preforms into the mold cavities and extraction of the cooked chips from the mold cavities.

Abstract: The apparatus is a chip fry lid having an array of long and short posts for contacting and agitating the chips during the deep frying process. In the preferred embodiment of the invention, each of the posts is formed by proximate sets of wire bent to form a series of long and short generally U-shaped prongs. A hinge at the front of the lid and a handle at the opposite end facilitate manual oscillation of the lid during the deep frying process to achieve a high percentage of chips of uniform high quality, both in terms of uniform cooking and chips having sufficient curls to form a chip functionally useful for holding dipped food and also aesthetically pleasing.

Abstract: The invention provides a fryer that can prevent problems such as poorly cooked food when operation of an oil discharge valve is started and cooking oil is discharged, for example, to adjust the liquid level of the cooking oil within an oil vat. The fryer includes oil vats 13 and 14 for containing cooking oil, a burning device 17 for heating the cooking oil within the oil vats, an oil discharge pipe 33 that extends from the bottom of the oil vat and that discharges the cooking oil from a discharge opening at its end into a tank, and an oil discharge valve 35 that is disposed in the oil discharge pipe and that opens and closes the oil discharge pipe. Furthermore, the fryer is provided with a micro switch 47 and a contact piece 48 for detecting the open state of the oil discharge valve, and alarms 55 and 56 for giving a warning in accordance with the results of the detection by the micro switch 47 regarding the open state of the oil discharge valve.

Abstract: Apparatus and method for cooking snack food pieces features a drum-type fryer which transports individual, die-cut piece preforms through hot oil contained within a cooking tank defined between the periphery of the drum and a housing in which the drum is contained. Vacuum transfer and feed rollers transfer the individual piece preforms from a die-cutting roller assembly onto the drum for cooking, and a similar roller transfers the cooked snack food pieces from the drum to a take-away conveyor for subsequent, downstream processing. The pieces are retained by suction against molding surfaces of frying mold elements distributed over the periphery of the frying drum.