An automated cooking system for adding time and labor efficiencies in food production environments such as restaurants. The automated cooking system includes at least a fryer, a dispensing freezer, a hot holding station, a plurality of baskets, and a gantry system. The gantry system includes a gantry control for a gantry, configured to engage and move each of the baskets. The basket and gantry include interface elements for enabling precise movements and rapid opening and closing of baskets at the system. Aspects of an automated cooking system and a corresponding method for discharging cooked food product help to avoid the problems associated with manually operating a cooking system. Specifically, the system described herein provides for apparatuses and methods to cook and dispense food product in a more efficient manner with regard to both time and labor considerations within food production environments.
An automated cooking system includes a fryer with at least one fryer vat configured to hold a cooking medium, and at least one basket configured to receive and hold a food product for cooking in the cooking medium at the fryer. The cooking system further includes a basket movement device including a basket support for engaging the at least one basket. The basket movement device is configured to move the at least one basket into and out of the cooking medium. Further, the basket movement device includes a retention clip to releasably secure the at least one basket to the basket support. The cooking system includes a vision system and a visual indicator system to help, with the basket movement device, automate workflow decisions and management at the fryer. A method of cooking food products and a method for managing basket workflow with/at an automated cooking system are also provided.
Electric and gas commercial food service and preparation
equipment, namely, food fryers, heated and humidified
holding cabinets, food warmers, heated food display cases,
rotisseries, combination steamers and ovens, and replacement
parts for such equipment; ventilation hoods; electrically
heated racks for use in commercial food service equipment;
apparatus for steam generating.
09 - Scientific and electric apparatus and instruments
42 - Scientific, technological and industrial services, research and design
Goods & Services
Artificial intelligence-based recorded software and control
systems for food and meal preparation machines; downloadable
software for interactive kitchen management including
management of preparation, measuring, and cooking of food;
computer software; downloadable software for tracking
foodservice equipment performance and processes and sends
out mobile and electronic alerts; downloadable software for
controlling and monitoring network enabled cooking devices;
downloadable software for connecting, operating, and
managing networked kitchen appliances in the internet of
things (IoT); downloadable software for connecting,
operating, and managing networked network enabled cooking
devices; electronic systems and recorded software for
controlling the operation of food and meal preparation
machines; downloadable software for monitoring and control
of foodservice equipment; downloadable software allowing
users to control temperature, timers, settings, for storing
and recalling of personal profile and cooking preferences,
for monitoring and tracking the cooking process, and
shutdown in network enabled cooking devices; food analysis
apparatus. Providing on-line non-downloadable computer programs for
controlling and monitoring network enabled cooking devices;
providing on-line non-downloadable computer programs for
connecting, operating, and managing networked kitchen
appliances in the internet of things (IoT); providing
on-line non-downloadable computer programs for food analysis
and management of food and meal preparation machines;
providing on-line non-downloadable computer programs for
tracking foodservice equipment performance and processes and
sends out mobile and electronic alerts; providing on-line
non-downloadable computer programs for interactive kitchen
management including management of preparation, measuring,
and cooking of food; providing on-line non-downloadable
computer programs for allowing users to control temperature,
timers, settings, for storing and recalling of personal
profile and cooking preferences, for monitoring and tracking
the cooking process, and shutdown in network enabled cooking
devices; providing on-line non-downloadable computer
programs for monitoring and control of foodservice
equipment; providing on-line non-downloadable computer
programs for connecting, operating, and managing networked
network enabled cooking devices.
09 - Scientific and electric apparatus and instruments
42 - Scientific, technological and industrial services, research and design
Goods & Services
(1) Artificial intelligence-based recorded software and control systems for food and meal preparation machines; downloadable software for interactive kitchen management including management of preparation, measuring, and cooking of food; computer software; downloadable software for tracking foodservice equipment performance and processes and sends out mobile and electronic alerts; downloadable software for controlling and monitoring network enabled cooking devices; downloadable software for connecting, operating, and managing networked kitchen appliances in the internet of things (IoT); downloadable software for connecting, operating, and managing networked network enabled cooking devices; electronic systems and recorded software for controlling the operation of food and meal preparation machines; downloadable software for monitoring and control of foodservice equipment; downloadable software allowing users to control temperature, timers, settings, for storing and recalling of personal profile and cooking preferences, for monitoring and tracking the cooking process, and shutdown in network enabled cooking devices; food analysis apparatus. (1) Providing on-line non-downloadable computer programs for controlling and monitoring network enabled cooking devices; providing on-line non-downloadable computer programs for connecting, operating, and managing networked kitchen appliances in the internet of things (IoT); providing on-line non-downloadable computer programs for food analysis and management of food and meal preparation machines; providing on-line non-downloadable computer programs for tracking foodservice equipment performance and processes and sends out mobile and electronic alerts; providing on-line non-downloadable computer programs for interactive kitchen management including management of preparation, measuring, and cooking of food; providing on-line non-downloadable computer programs for allowing users to control temperature, timers, settings, for storing and recalling of personal profile and cooking preferences, for monitoring and tracking the cooking process, and shutdown in network enabled cooking devices; providing on-line non-downloadable computer programs for monitoring and control of foodservice equipment; providing on-line non-downloadable computer programs for connecting, operating, and managing networked network enabled cooking devices.
09 - Scientific and electric apparatus and instruments
42 - Scientific, technological and industrial services, research and design
Goods & Services
artificial intelligence-based recorded software and systems for food and meal preparation machines; downloadable software for interactive kitchen management including management of preparation, measuring, and cooking of food; computer software; downloadable software for tracking foodservice equipment performance and processes and sends out mobile and electronic alerts; downloadable software for controlling and monitoring network enabled cooking devices; downloadable software for connecting, operating, and managing networked kitchen appliances in the internet of things (iot); downloadable software for connecting, operating, and managing networked network enabled cooking devices; electronic systems and recorded software for controlling the operation of food and meal preparation machines; downloadable software for monitoring and control of foodservice equipment; downloadable software allowing users to control temperature, timers, settings, for storing and recalling of personal profile and cooking preferences, for monitoring and tracking the cooking process, and shutdown in network enabled cooking devices; food analysis apparatus providing on−line non−downloadable computer programs for controlling and monitoring network enabled cooking devices; providing on−line non−downloadable computer programs for connecting, operating, and managing networked kitchen appliances in the internet of things (iot); providing on-line non-downloadable computer programs for food analysis and management of food and meal preparation machines; providing on−line non−downloadable computer programs for tracking foodservice equipment performance and processes and sends out mobile and electronic alerts; providing on−line non−downloadable computer programs for interactive kitchen management including management of preparation, measuring, and cooking of food; providing on−line non−downloadable computer programs for allowing users to control temperature, timers, settings, for storing and recalling of personal profile and cooking preferences, for monitoring and tracking the cooking process, and shutdown in network enabled cooking devices; providing on−line non−downloadable computer programs for monitoring and control of foodservice equipment; providing on−line non−downloadable computer programs for connecting, operating, and managing networked network enabled cooking devices
Electric and gas commercial food service and preparation equipment, namely, food fryers, heated and humidified holding cabinets, food warmers, heated food display cases, rotisseries, combination steamers and ovens, and replacement parts for such equipment; ventilation hoods; racks for use in commercial food service equipment; apparatus for steam generating
Systems are disclosed for cleaning a fryer using a washing element coupled to a bottom wall of a cooking chamber. An upper portion of the washing element extends above the bottom wall of the cooking chamber and includes a plurality of spray jet nozzles that are separated at predetermined angles relative to one another around a periphery of the upper portion of the washing element to orient the plurality of spray jet nozzles so as to spray a plurality of pressurized streams of the cooking medium to predetermined areas of the cooking chamber, including at least one corner of the cooking chamber. Also disclosed is a fryer that includes a spreader bar that maintains an electric heating coil in the serpentine pattern. The spreader bar is coupled to the upper surface of the electric heating coil and is disposed at a predetermined distance away from the bottom wall.
A fryer and method for cooking food products is provided that automates the movement of baskets carrying the food products. The fryer) includes a cooking chamber with a heating element located therein for heating cooking medium in the cooking chamber. The fryer also includes at least one vertical transport assembly that selectively engages with and moves the basket vertically into and out of the cooking medium. A horizontal transport assembly selectively engages with and moves the basket horizontally between different positions. The horizontal transport assembly hands off the basket to and from the vertical transport assembly, and first and second hooks on the horizontal transport assembly engage with front and rear receiving mechanisms on the basket to continuously maintain at least two points of contact with the basket. This allows for controlled pivotal movements of the basket when food products are to be added or removed from the basket.
An automated food-fryer system is configured to automatically move a food-fryer basket (4) from a food dispense (1)r to a cooking well (3) and then to a food dump (5); the system includes a basket transport system (2) that is made up of several, separate transport modules that are configured to automatically move baskets (4), and in which the movements (i) between the food dispenser (1) to the cooking well (3) and (ii) down into and up from a cooking well (3), are independent of, or asynchronous from, each other.
An automated food-fryer system is configured to move a basket from a position at which it can receive food from a frozen food dispenser to a cooking well. The system includes a freezer chamberthat includes a twin auger subsystem. The twin auger subsystem is configured to dispense food into the frozen food dispenser.
A47J 37/12 - Deep fat fryers, e.g. for frying fish or chips
F25D 13/06 - Stationary devices associated with refrigerating machinery, e.g. cold rooms with conveyors carrying articles to be cooled through the cooling space
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
Systems, methods, and computer program products for controlling a heating system in a fryer. At startup, a setpoint temperature for a cooking medium is set to a melt temperature. While in melt mode, each of a plurality of heating elements each located in a different region of a fry pot is sequentially activated to control an amount of heat provided to the cooking medium. Once the cooking medium has reached the melt temperature, the setpoint temperature is increased to a target cooking temperature. While in cooking mode, if an order to cook a food product is not received within a predetermined time period, the setpoint temperature is set to an idle temperature which is below the target setpoint temperature and above the melt temperature. The target cooking temperature is adjusted using a set of setpoint bias temperatures that is selected based on a cooking load.
A fryer and method for cooking food products is provided that automates the movement of baskets carrying the food products. The fryer includes a cooking chamber with a heating element located therein for heating cooking medium in the cooking chamber. The fryer also includes at least one vertical transport assembly that selectively engages with and moves the basket vertically into and out of the cooking medium. A horizontal transport assembly selectively engages with and moves the basket horizontally between different positions. The horizontal transport assembly hands off the basket to and from the vertical transport assembly, and first and second hooks on the horizontal transport assembly engage with front and rear receiving mechanisms on the basket to continuously maintain at least two points of contact with the basket. This allows for controlled pivotal movements of the basket when food products are to be added or removed from the basket.
A combination pressure and open frying apparatus includes at least one selectively closeable frypot and a cover configured to selectively close the frypot. The selectively closeable frypot is configured to operate as a pressure frying platform when the cover is closed and configured to operate as an open frying platform when the cover is open. The apparatus includes a clamping mechanism with a spindle that includes a shaft and a handle that is configured to be selectively mounted to the shaft in a plurality of positions relative to the shaft. The apparatus may also include at least one second frypot that can operate at least as an open frying platform, with a common filtration system for the frypots having a selector valve and a failsafe valve, which prevents flow of cooking medium into at least one selectively closeable frypot when the selectively closeable frypot is pressurized.
An automated cooking system for adding time and labor efficiencies has a fryer including a plurality of fryer vats, heating elements, and a vertical transport assembly associated with each of the fryer vats. The vertical transport assembly is configured to support and move a basket of food product into and out of the cooking medium at the fryer vat, and optionally also with reciprocating shaking movements as well. The vertical transport assembly includes a lift base, a platform support hanger, and a basket support platform. The basket support platform includes a tray-shaped platform portion defined by a wire rack construction that circumferentially surrounds a bottom portion of the basket to retain the basket, the platform portion having an angled entry taper to correct any misalignments of the basket and the basket support platform as a gantry moves the basket onto the basket support platform.
An automated cooking system for adding time and labor efficiencies in food production environments such as restaurants. The automated cooking system includes at least a fryer, a dispensing freezer, a hot holding station, a plurality of baskets, and a gantry system. The gantry system includes a gantry control for a gantry, configured to engage and move each of the baskets. The basket and gantry include interface elements for enabling precise movements and rapid opening and closing of baskets at the system. Aspects of an automated cooking system and a corresponding method for discharging cooked food product help to avoid the problems associated with manually operating a cooking system. Specifically, the system described herein provides for apparatuses and methods to cook and dispense food product in a more efficient manner with regard to both time and labor considerations within food production environments.
An automated cooking system is provided for adding time and labor efficiencies in food production environments such as restaurants. The automated cooking system includes at least a fryer, a dispensing freezer, a hot holding station, a plurality of baskets, and a gantry system. The gantry system includes a gantry control for a gantry, configured to engage and move each of the baskets. A method for managing basket workflow during food preparation at an automated cooking system is described. Further, a method for managing basket workflow at a dispensing freezer during food preparation at an automated cooking system is described. The automated cooking system and methods provide repetition of basket loading and discharge cycles such that the gantry can fully manage and automate cooking using up to 6 or more baskets at the fryer, thereby maximizing food product throughput in the standard footprint space for the fryer.
A47J 37/12 - Deep fat fryers, e.g. for frying fish or chips
F25D 13/06 - Stationary devices associated with refrigerating machinery, e.g. cold rooms with conveyors carrying articles to be cooled through the cooling space
20.
Display screen or portion thereof with animated graphical user interface
Systems, methods, and computer program products for controlling a heating system in a fryer. At startup, a setpoint temperature for a cooking medium is set to a melt temperature. While in melt mode, each of a plurality of heating elements each located in a different region of a fry pot is sequentially activated to control an amount of heat provided to the cooking medium. Once the cooking medium has reached the melt temperature, the setpoint temperature is increased to a target cooking temperature. While in cooking mode, if an order to cook a food product is not received within a predetermined time period, the setpoint temperature is set to an idle temperature which is below the target setpoint temperature and above the melt temperature. The target cooking temperature is adjusted using a set of setpoint bias temperatures that is selected based on a cooking load.
09 - Scientific and electric apparatus and instruments
11 - Environmental control apparatus
43 - Food and drink services, temporary accommodation
Goods & Services
Food and meal preparation machines; food and meal preparation machines configured with artificial intelligence systems; food and meal preparation machines for preparing personalised meals; food and meal preparation machines located in a restaurant, canteen, retail store, gym or other facility serving consumers, such as a smart or automated kitchen, a dark kitchen or a delivery-only kitchen. Electronic systems and software for controlling the operation of food and meal preparation machines; electronic systems and software for controlling the operation of food and meal preparation machines located in a restaurant, canteen, retail store, gym or other facility serving consumers, such as a smart or automated kitchen, a dark kitchen or a delivery-only kitchen; artificial intelligence based software and systems for food and meal preparation machines; artificial intelligence based software and systems for preparing personalised meals; food and meal ordering software, including software for ordering personalised meals. Apparatus for heating and cooking food, including heating and cooking personalised meals; artificial intelligence controlled apparatus for heating and cooking food, including heating and cooking personalised meals; apparatus for heating and cooking food, including heating and cooking personalised meals, apparatus for heating and cooking food and located in a restaurant, canteen, retail store, gym or other facility serving consumers, such as a smart or automated kitchen, a dark kitchen or a delivery-only kitchen. Provision of food and meals, including personalised meals; provision of food and meals, including personalised meals in a restaurant, canteen, retail store, gym or other location serving consumers, such as a smart or automated kitchen, a dark kitchen or a delivery-only kitchen; provision of food and meals, including personalised meals, using a robotic system located in a restaurant, canteen, retail store, gym or other facility serving consumers, such as a smart or automated kitchen, a dark kitchen or a delivery-only kitchen.
(1) Electric and gas commercial food service equipment, namely, food fryers, heated holding cabinets, food warmers, heated food display cases, rotisseries, combination steamers and ovens, and replacement parts for such equipment.
24.
AUTOMATIC FRYER WITH HEATERS ENABLING REDUCED OIL VOLUME
An automatic cooking system is provided to reduce and/or optimize the amount of cooking medium required to operate the fryer, while improving the temperature and flow characteristics of cooking medium in the fryer. To this end, the cooking vat of the system is designed with one or more heating elements and one or more lanes for flow of cooking medium and food products between inlet and outlet ends, with the heating elements defining a low profile and/or being mounted externally to the cooking vat to avoid impeding flow of the cooking medium. One example of such a heating element is a printed heating element that is coupled to or directly printed on the cooking vat. This arrangement reduces the total volume of retained cooking medium needed to flow and move food products along a length of the cooking vat during a cooking process.
H05B 3/26 - Heating elements having extended surface area substantially in a two-dimensional plane, e.g. plate-heater non-flexible heating conductor mounted on insulating base
25.
Display screen or portion thereof with graphical user interface
Electric and gas commercial food service equipment, namely,
food fryers, heated and humidified holding cabinets, food
warmers, heated food display cases, rotisseries, combination
steamers and ovens, and replacement parts for such
equipment.
Electric and gas commercial food service equipment, namely, food fryers, heated and humidified holding cabinets, food warmers, heated food display cases, rotisseries, combination steamers and ovens, and replacement parts for such equipment
A combination pressure and open frying apparatus (10) includes at least one selectively closeable frypot (12) and a cover (42) configured to selectively close the frypot. The selectively closeable frypot is configured to operate as a pressure frying platform when the cover is closed and configured to operate as an open frying platform when the cover is open. The apparatus includes a clamping mechanism (80) with a spindle (82) that includes a shaft (84) and a handle (86) that is configured to be selectively mounted to the shaft in a plurality of positions relative to the shaft. The apparatus may also include at least one second frypot (14) that can operate at least as an open frying platform, with a common filtration system (160) for the frypots having a selector valve (178) and a failsafe valve (180), which prevents flow of cooking medium into at least one selectively closeable frypot when the selectively closeable frypot is pressurized.
A fryer includes a cooking chamber for holding a cooking medium, at least one heating element positioned within the cooking chamber, and a chain conveyor for selectively advancing food product through the cooking chamber along a movement path. The chain conveyor includes first and second chains coupled together by a plurality of baskets extending therebetween. The movement path includes a series of legs, including a first leg wherein the food product moves substantially vertically from above the cooking medium to a greatest depth within the cooking medium and including a second leg subsequent to the first leg wherein the food product moves substantially horizontally at the greatest depth within the cooking medium. Automated filtering systems and methods for removing debris from cooking medium are also provided.
Systems are disclosed for cleaning a fryer using a washing element coupled to a bottom wall of a cooking chamber. An upper portion of the washing element extends above the bottom wall of the cooking chamber and includes a plurality of spray jet nozzles that are separated at predetermined angles relative to one another around a periphery of the upper portion of the washing element to orient the plurality of spray jet nozzles so as to spray a plurality of pressurized streams of the cooking medium to predetermined areas of the cooking chamber, including at least one corner of the cooking chamber. Also disclosed is a fryer that includes a spreader bar that maintains an electric heating coil in the serpentine pattern. The spreader bar is coupled to the upper surface of the electric heating coil and is disposed at a predetermined distance away from the bottom wall.
A fryer and method for cooking food products is provided that automates the movement of baskets carrying the food products. The fryer includes a cooking chamber with a heating element located therein for heating cooking medium in the cooking chamber. The fryer also includes at least one vertical transport assembly that selectively engages with and moves the basket vertically into and out of the cooking medium. A horizontal transport assembly selectively engages with and moves the basket horizontally between different positions. The horizontal transport assembly hands off the basket to and from the vertical transport assembly, and first and second hooks on the horizontal transport assembly engage with front and rear receiving mechanisms on the basket to continuously maintain at least two points of contact with the basket. This allows for controlled pivotal movements of the basket when food products are to be added or removed from the basket.
A cooking system in the form of a fryer is provided to reduce and/or optimize the amount of cooking medium required to operate the fryer, while improving the reliability of movement of food product through the cooking system during a cooking process. To this end, the cooking vat of the system is designed with one or more heating elements positioned to avoid generation of turbulent flow in the cooking medium. Moreover, the movement of food product along the cooking vat and/or out of the cooking vat is done reliably and in such a manner to avoid turbulent flow in the cooking medium. The automatic cooking system provides improved cooking medium life span as well as reduced overall oil volume use.
Methods for adjusting the pressure in a cooking chamber of a pressure fryer are provided. The pressure inside the cooking chamber is determined in response to detecting closure of a valve that vents the cooking chamber. The pressure in the chamber is compared to a predetermined pressure. If the pressure in the chamber is less than the predetermined pressure, a pressure assist system is activated. The pressure assist system includes an air pump and/or pressure source, and when activated, supplies a gas to the cooking chamber to increase the pressure in the cooking chamber. The pressure may be determined at a predetermined time after closure of the valve, and an amount of gas to be added to the cooking chamber determined based on a difference between the measured pressure and the predetermined pressure.
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.
A47J 37/12 - Deep fat fryers, e.g. for frying fish or chips
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
F25B 29/00 - Combined heating and refrigeration systems, e.g. operating alternately or simultaneously
B65G 17/46 - Means for holding or retaining the loads in fixed position on the load-carriers, e.g. magnetic
B65G 17/06 - Conveyors having an endless traction element, e.g. a chain, transmitting movement to a continuous or substantially-continuous load-carrying surface or to a series of individual load-carriersEndless-chain conveyors in which the chains form the load-carrying surface having a load-carrying surface formed by a series of interconnected, e.g. longitudinal, links, plates, or platforms
38.
AUTOMATIC FRYER WITH HEATERS ENABLING REDUCED OIL VOLUME
An automatic cooking system (10) such as a fryer (10) is provided to reduce and/or optimize the amount of cooking medium required to operate the fryer (10), while improving the temperature and flow characteristics of cooking medium in the fryer (10). To this end, the cooking vat (12) of the system (10) is designed with one or more heating elements (28) and one or more lanes (14) for flow of cooking medium and food products between inlet and outlet ends (20, 22), with the heating elements (28) defining a low profile and/or being mounted externally to the cooking vat (12) to avoid impeding flow of the cooking medium. One example of such a heating element (28) is a printed heating element (108) that is coupled to or directly printed on the cooking vat (12). This arrangement reduces the total volume of retained cooking medium needed to flow and move food products along a length of the cooking vat (12) during a cooking process.
F24H 1/36 - Water heaters other than continuous-flow or water-storage heaters, e.g. water heaters for central heating with water chamber arranged adjacent to the combustion chamber or chambers, e.g. above or at side the water chamber including one or more fire tubes
F24H 9/18 - Arrangement or mounting of grates or heating means
39.
Cooking systems with washing elements and spreader bar
Systems and methods are disclosed for cleaning a fryer using a washing element coupled to a bottom wall of a cooking chamber. An upper portion of the washing element extends above the bottom wall of the cooking chamber and includes a plurality of spray jet nozzles that are separated at predetermined angles relative to one another around a periphery of the upper portion of the washing element to orient the plurality of spray jet nozzles so as to spray a plurality of pressurized streams of the cooking medium to predetermined areas of the cooking chamber, including at least one corner of the cooking chamber. Also disclosed is a fryer that includes a spreader bar that maintains an electric heating coil in the serpentine pattern.
A fryer and method for cooking food products is provided that automates the movement of baskets carrying the food products. The fryer includes a cooking chamber with a heating element located therein for heating cooking medium in the cooking chamber. The fryer also includes at least one vertical transport assembly that selectively engages with and moves the basket vertically into and out of the cooking medium. A horizontal transport assembly selectively engages with and moves the basket horizontally between different positions. The horizontal transport assembly hands off the basket to and from the vertical transport assembly, and first and second hooks on the horizontal transport assembly engage with front and rear receiving mechanisms on the basket to continuously maintain at least two points of contact with the basket. This allows for controlled pivotal movements of the basket when food products are to be added or removed from the basket.
A fryer apparatus and method of frying food products includes a cooking chamber, a heater disposed external to the cooking chamber, a fuel system disposed external to the cooking chamber, a blower configured to propel an airflow toward a heater, and a fuel injector configured to inject fuel into the airflow to create an air-fuel mixture. The fuel system is configured to deliver an air-fuel mixture to the heater. The heater is configured to ignite the air-fuel mixture to provide an external heating source for the cooking medium within cooking chamber. The temperature of the cooking medium is controlled by varying the speed of the airflow.
A holder block (90) for retaining a temperature sensor (80) includes a base portion (110) configured to operatively engage a portion of the temperature sensor (80) and a portion of a heating element (70, 72). The holder block (90) also includes a cap portion (112) removably attachable to the base portion (110), the cap portion (112) being configured to operatively engage a portion of the temperature sensor (80) and a portion of the heating element (70, 72). The base portion (110) and cap portion (112) are moveable relative to each other such that movement of the base portion (110) and cap portion (112) toward each other provides a first clamping action on the heating element (70, 72) and a second clamping action on the temperature sensor (80) to define a clamped position of the holder block (90). When in the clamped position, the base portion (110) and cap portion (112) provide conductive thermal paths and define apertures (220, 222, 224, 226) providing convective thermal paths between the heating element (70, 72) and the temperature sensor (80).
Systems, methods, and computer program products are disclosed for controlling a fryer. In response to determining a filtration cycle is scheduled to occur after a current cooking cycle, a temperature set-point for a cooking medium is increased to pre-heat the cooking medium prior to the end of the cooking cycle. A heating element used to heat the cooking medium may be deactivated prior to entering the filtration cycle, and reactivated during the filtration cycle in response to the filtered cooking medium in the fry pot reaching a predetermined level. Activating the heating element during the filtration cycle may further heat the cooking medium prior to starting the next cooking cycle, thereby reducing the total time needed for filtration and reheating for a subsequent cooking cycle.
A gas fryer and associated methods of cooking food products are disclosed. The gas fryer includes an infrared burner and a fry pot including an interior casing defining a cooking chamber, with the interior casing including a bottom wall and opposing sidewalls that extend upwardly from the bottom wall. The opposing sidewalls include lower, central, and upper sidewall panels that are angled from one another to define a tapered profile that narrows towards the bottom wall. The tapering of a well defined at a lower chamber portions of the cooking chamber allows for a shallow depth at this portion of the fry pot and easy visibility and access for cleaning. Furthermore, the opposing sidewalls and a rear end wall of the interior casing include heat exchange fins on an external surface.
A cooking system (10) in the form of a fryer is provided to reduce and/or optimize the amount of cooking medium required to operate the fryer, while improving the reliability of movement of food product through the cooking system during a cooking process. To this end, the cooking vat (12) of the system is designed with one or more heating elements (28) positioned to avoid generation of turbulent flow in the cooking medium. Moreover, the movement of food product along the cooking vat (12) and/or out of the cooking vat (12) is done reliably and in such a manner to avoid turbulent flow in the cooking medium. The automatic cooking system (10) provides improved cooking medium life span as well as reduced overall oil volume use.
Systems, methods, and computer program products are disclosed for controlling a fryer having a high limit module. The high limit module selectively decouples a heater of the fryer from an energy source in response to a signal received from a high limit temperature probe indicating a maximum allowable temperature has been exceeded at a hard trip condition. A controller monitors signals received from an operational temperature probe and the high limit temperature probe. Based on these signals, the controller determines if the high limit module is approaching the hard trip condition. If the controller determines the high limit module is approaching the hard trip condition, it preemptively adjusts the output of the heater to avoid the hard trip condition. The controller may thereby prevent the fryer from being completely deactivated by the high limit module.
An automatic fryer apparatus and method of frying food products includes a cooking chamber, a heating mechanism disposed in the cooking chamber, and a pump disposed at an end of the cooking chamber to circulate cooking medium within the cooking chamber. Food product is added to the cooking chamber and flows along with the cooking medium in a flow direction. A controller controls a plurality of gates by individually actuating each gate. The controller stores data regarding predetermined time periods, which regulate when to raise and lower each gate. Food product moves downstream of each gate along a flow direction when each respective gate is raised. Food product is automatically transferred to a holding station when it reaches an outlet end of the cooking chamber.
A fryer includes a cooking chamber for holding a cooking medium at least one heating element positioned within the cooking chamber, and a chain conveyor for selectively advancing food product through the cooking chamber along a movement path. The chain conveyor includes first and second chains coupled together by a plurality of baskets extending therebetween. The movement path includes a series of legs, including a first leg wherein the food product moves substantially vertically from above the cooking medium to a greatest depth within the cooking medium and including a second leg subsequent to the first leg wherein the food product moves substantially horizontally at the greatest depth within the cooking medium. Automated filtering systems and methods for removing debris from cooking medium are also provided.
In one embodiment, a fryer (12, 12') includes a cooking chamber (40, 40') for holding a cooking medium (41) and at least one heating element (42) positioned within the cooking chamber (40, 40'). The fryer (12, 12') further includes a conveyor belt (60, 60') for selectively advancing food product through the cooking chamber (40, 40'). The conveyor belt (60, 60') includes first and second chains (62, 64) coupled together by a plurality of elongate members (90) extending therebetween. The conveyor belt (60, 60') further includes a plurality of paddles (100) coupled to the first and second chains (62, 64) and extending therebetween to define a plurality of compartments (120). Each of the plurality of paddles (100) includes a screen (102), and each compartment (120) is sized to receive at least a portion of the food product. The conveyor belt (60, 60') defines a continuous loop.
A fryer apparatus includes a cooking chamber to hold cooking medium and cook food products within, a filter pan removably attached to the cooking chamber, a tube connecting the filter pan to the cooking chamber, and a pump configured to circulate cooking medium. The filter pan has a bottom wall surrounded by four side walls and an inlet passage configured to receive cooking medium into the filter pan. A filter element is removably attached to the bottom wall of filter pan and extends in a lateral direction along a length of the fryer apparatus and may have two bends spaced laterally from each other. A plug may be attached to the filter element and an outlet passage attached to the plug and configured to discharge the cooking medium.
An automated kitchen system (10, 50) is provided for fulfilling customer orders for cooked food products in a restaurant. The kitchen system (10, 50) includes variable capacity multi-lane fryers (12, 14) and at least one order receiving device (24) that inputs the customer orders. In response to a demand level for food products based on the amount of customer orders, a control signal is sent to controllers of the multi-lane fryers (12, 14) and the controllers adjust the production rate of cooked food products to automatically match the levels of demand for customer orders. An automated feed system (16) provides uncooked food products into the fryers (12, 14), and a heated conveyor system (18) transports cooked food products to final preparation and packaging stations (20, 52). Thus, no human contact or interaction with the food products is required until the final preparation and packaging process.
An automated kitchen system (10, 50) is provided for fulfilling customer orders, the system (10, 50) including at least one cooking device (12, 14) and a feed system (16) that automatically feeds uncooked food products (34) into the cooking device (12, 14) without human operator intervention. The cooking device (12, 14) then feeds cooked food products to a preparation and packaging station (20). The feed system (16) can include delivery pods (30) with vacuum ribbon packaging (32) that can continuous feed the uncooked food products (34) to the cooking devices (12, 14), and these delivery pods (30) can be reused and replenished every day based on product use of the automated kitchen system (10, 50). Alternatively, the feed system (16) can include a cooled conveyor stock handling system (52) that routes storage boxes (54) of uncooked food products (72) to delivery chutes (58) where the uncooked food products (72) are released to the cooking devices (12, 14). Thus, no human contact or action with the supply of uncooked food products (34, 72) is required to operate the cooking devices (12, 14).
A fryer apparatus and method of frying food products includes a cooking chamber, a heater disposed external to the cooking chamber, a fuel system disposed external to the cooking chamber, a blower configured to propel an airflow toward a heater, and a fuel injector configured to inject fuel into the airflow to create an air-fuel mixture. The fuel system is configured to deliver an air-fuel mixture to the heater. The heater is configured to ignite the air-fuel mixture to provide an external heating source for the cooking medium within cooking chamber. The temperature of the cooking medium is controlled by varying the speed of the airflow.
Systems and methods are disclosed for cleaning a fryer (10) using a washing element (44, 510, 610) coupled to a bottom wall (70, 570, 580) of a cooking chamber (12, 14, 502, 504). An upper portion of the washing element (44, 510, 610) extends above the bottom wall (70, 570, 580) of the cooking chamber (12, 14, 502, 504) and includes a plurality of spray jet nozzles (424a-g, 524a-c, 624a-g) that are separated at predetermined angles (A1-A7) relative to one another around a periphery (426, 526, 626) of the upper portion (416, 516, 616) of the washing element (44, 510, 610) to orient the plurality of spray jet nozzles (424a-g, 524a-c, 624a-g) so as to spray a plurality of pressurized streams (438a-g, 538a-c, 540a-c, 538a-g) of the cooking medium (42) to predetermined areas of the cooking chamber (12, 14, 502, 504), including at least one corner (444a-d, 544a-f, 546a-f, 644a-d) of the cooking chamber (12, 14, 502, 504). Also disclosed is a fryer (10) that includes a spreader bar (38, 310) that maintains an electric heating coil (202, 302) in the serpentine pattern. The spreader bar (38, 310) is coupled to the upper surface (204, 304) of the electric heating coil (202, 302) and is disposed at a predetermined distance away from the bottom wall (70, 570, 580).
Systems, methods, and computer program products are disclosed for controlling a fryer (10). In response to determining a filtration cycle (312) is scheduled to occur after a current cooking cycle, a temperature set-point (T SETJ , T SETJ ) for a cooking medium (40) is increased to pre-heat the cooking medium (40) prior to the end of the cooking cycle. A heating element (32) used to heat the cooking medium (40) may be deactivated prior to entering the filtration cycle (312), and reactivated during the filtration cycle (312) in response to the filtered cooking medium (40) in the fry pot (12, 14) reaching a predetermined level. Activating the heating element (32) during the filtration cycle (312) may further heat the cooking medium (40) prior to starting the next cooking cycle, thereby reducing the total time needed for filtration and reheating for a subsequent cooking cycle.
Systems and methods for delivering a cooking medium in a cooking apparatus are disclosed. A delivery system includes a rotary valve having a rotary inlet and a plurality of rotary outlets. The rotary inlet is configured to be in fluid communication with a source of cooking medium and the plurality of rotary outlets are configured to be in fluid communication with a corresponding plurality of receptacles. A rotary position sensor generates a signal, having continuous angular position resolution, based on an angular position of the rotary valve. A controller receives the signal generated by the rotary position sensor and selectively places the rotary inlet in fluid communication with one of the plurality of rotary outlets based on the signal generated by the rotary position sensor. The rotary position sensor may include a Hall-effect sensor that functions at elevated operating temperatures associated with the cooking medium.
Systems and methods are disclosed for cleaning a fryer (10) using a washing element (44, 510, 610) coupled to a bottom wall (70, 570, 580) of a cooking chamber (12, 14, 502, 504). An upper portion of the washing element (44, 510, 610) extends above the bottom wall (70, 570, 580) of the cooking chamber (12, 14, 502, 504) and includes a plurality of spray jet nozzles (424a-g, 524a-c, 624a-g) that are separated at predetermined angles (A1-A7) relative to one another around a periphery (426, 526, 626) of the upper portion (416, 516, 616) of the washing element (44, 510, 610) to orient the plurality of spray jet nozzles (424a-g, 524a-c, 624a-g) so as to spray a plurality of pressurized streams (438a-g, 538a-c, 540a-c, 538a-g) of the cooking medium (42) to predetermined areas of the cooking chamber (12, 14, 502, 504), including at least one corner (444a-d, 544a-f, 546a-f, 644a-d) of the cooking chamber (12, 14, 502, 504). Also disclosed is a fryer (10) that includes a spreader bar (38, 310) that maintains an electric heating coil (202, 302) in the serpentine pattern. The spreader bar (38, 310) is coupled to the upper surface (204, 304) of the electric heating coil (202, 302) and is disposed at a predetermined distance away from the bottom wall (70, 570, 580).
A gas fryer (10) and associated methods of cooking food products are disclosed. The gas fryer (10) includes an infrared burner (218) and a fry pot (12) including an interior casing (210) defining a cooking chamber, with the interior casing (210) including a bottom wall (222) and opposing sidewalls (224) that extend upwardly from the bottom wall (222). The opposing sidewalls (224) include lower, central, and upper sidewall panels (260, 262, 264) that are angled from one another to define a tapered profile that narrows towards the bottom wall (222). The tapering of a well defined at a lower chamber portions (274) of the cooking chamber allows for a shallow depth at this portion of the fry pot (12) and easy visibility and access for cleaning. Furthermore, the opposing sidewalls (224) and a rear end wall (228) of the interior casing (210) include heat exchange fins (236) on an external surface.
Systems, methods, and computer program products are disclosed for controlling a fryer (10). In response to determining a filtration cycle (312) is scheduled to occur after a current cooking cycle, a temperature set-point (TSETJ, TSETJ) for a cooking medium (40) is increased to pre-heat the cooking medium (40) prior to the end of the cooking cycle. A heating element (32) used to heat the cooking medium (40) may be deactivated prior to entering the filtration cycle (312), and reactivated during the filtration cycle (312) in response to the filtered cooking medium (40) in the fry pot (12, 14) reaching a predetermined level. Activating the heating element (32) during the filtration cycle (312) may further heat the cooking medium (40) prior to starting the next cooking cycle, thereby reducing the total time needed for filtration and reheating for a subsequent cooking cycle.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A47J 27/62 - Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
Electric and gas commercial food service equipment, namely, open and pressurized electric food fryers, open and pressurized gas-powered food fryers; replacement parts for the foregoing; accessories for the foregoing, namely, metal baskets specially adapted and shaped for electric and gas-powered food fryers
Systems and methods for adjusting the pressure in a cooking chamber (20) of a pressure fryer (10). The pressure inside the cooking chamber (20) is determined in response to detecting closure of a valve (215) that vents the cooking chamber (20). The pressure in the chamber (20) is compared to a predetermined pressure. If the pressure in the chamber (20) is less than the predetermined pressure, a pressure assist system (200) is activated. The pressure assist system (200) includes an air pump (225) and/or pressure source (245), and when activated, supplies a gas to the cooking chamber (20) to increase the pressure in the cooking chamber (20). The pressure may be determined at a predetermined time after closure of the valve (215), and an amount of gas to be added to the cooking chamber (20) determined based on a difference between the measured pressure and the predetermined pressure. Use of the pressure assist system (200) allows for optimal cooking of batches of food of many sizes.
Systems and methods for adjusting the pressure in a cooking chamber of a pressure fryer. The pressure inside the cooking chamber is determined in response to detecting closure of a valve that vents the cooking chamber. The pressure in the chamber is compared to a predetermined pressure. If the pressure in the chamber is less than the predetermined pressure, a pressure assist system is activated. The pressure assist system includes an air pump and/or pressure source, and when activated, supplies a gas to the cooking chamber to increase the pressure in the cooking chamber. The pressure may be determined at a predetermined time after closure of the valve, and an amount of gas to be added to the cooking chamber determined based on a difference between the measured pressure and the predetermined pressure. Use of the pressure assist system allows for optimal cooking of batches of food of many sizes.
An automatic fryer apparatus and method of frying food products includes a cooking chamber, a heating mechanism disposed in the cooking chamber, and a pump disposed at an end of the cooking chamber to circulate cooking medium within the cooking chamber. Food product is added to the cooking chamber and flows along with the cooking medium in a flow direction. A controller controls a plurality of gates by individually actuating each gate. The controller stores data regarding predetermined time periods, which regulate when to raise and lower each gate. Food product moves downstream of each gate along a flow direction when each respective gate is raised. Food product is automatically transferred to a holding station when it reaches an outlet end of the cooking chamber.
A fryer apparatus includes a selectively closeable frypot to alternate a mechanism of operation between an open frying platform and a pressure frying platform. The selectively closeable frypot includes a cover with a locking mechanism disposed within the cover that is actuated by rotation of a handle such that the footprint of the selectively closeable frypot may be sized comparable with a typical open fryer to accommodate space constraints of limited service restaurants. The fryer apparatus may also include a pressure assist feature so that the selectively closeable frypot to efficiently reaches a desired pressure for smaller batches of food product when used as a pressure frying platform.
A fryer unit combination includes a frying fluid vat and an associated heat exchange system whereby increased or greater efficiencies and/or heat transfers can be obtained and realized. The heat exchange system includes a first heat exchanger arrangement at least in part disposed within the frying fluid vat and a second heat exchanger arrangement disposed externally to the frying fluid vat. In the first heat exchanger arrangement, a heat exchange tube is in heat flow communication with a combustion chamber wherein an associated gaseous fuel burner is at least in part housed. The second heat exchanger arrangement includes at least a first side heat exchanger disposed externally adjacent the first side of the frying fluid vat. The side heat exchanger(s) may permit intake of an oxygen-containing gas such to preheat the oxygen-containing gas prior to entrance into the combustion chamber.
A fryer unit combination includes a frying fluid vat and an associated heat exchange system whereby increased or greater efficiencies and/or heat transfers can be obtained and realized. The heat exchange system includes a first heat exchanger arrangement at least in part disposed within the frying fluid vat and a second heat exchanger arrangement disposed externally to the frying fluid vat. In the first heat exchanger arrangement, a heat exchange tube is in heat flow communication with a combustion chamber wherein an associated gaseous fuel burner is at least in part housed. The second heat exchanger arrangement includes at least a first side heat exchanger disposed externally adjacent the first side of the frying fluid vat. The side heat exchanger(s) may permit intake of an oxygen-containing gas such to preheat the oxygen-containing gas prior to entrance into the combustion chamber.
41 - Education, entertainment, sporting and cultural services
Goods & Services
Arranging professional workshop and training courses; [ Business training; ] Computer education training; Providing on-line training courses, seminars, workshops in the field of [ professional development, management, leadership, foreign culture and languages, and ] technical *and* computer [, and business ] skills; Publication of documents in the field of training related to commercial food service equipment [; Training courses in strategic planning relating to advertising, promotion, marketing and business ]
Food service consulting, namely, business consultation and assistance in [ management, ] organization, production, operations, and sales [, marketing and promotion ] in the food service industry
75.
Cooking apparatus and systems with air purge and heaters
A cooking apparatus comprises a heated compartment to warm cooking media that may be packaged in metal containers or the like. The heater system includes at least one heater disposed at a location to heat the bottom of the unused cooking medium container. The heater system may also include at least one heater disposed at a location to heat at least one side of the unused cooking medium container. A cooking apparatus comprises at least one supply reservoir, a fluid motive device, various enclosed cooking medium conductors or lines, a three-way valve that introduces air for purging the lines, and a cooking medium receiving system.
A cooking apparatus may include a cooking chamber, a heating mechanism, a microwave generator, and a waveguide. The cooking chamber may hold cooking media. The heating mechanism may be disposed at the cooking chamber and may heat the cooking media. The microwave generator may produce microwave energy. The waveguide may be disposed on the cooking chamber and may transmit the microwave energy from the microwave generator to the cooking chamber. The microwave generator may be mounted to the waveguide at one end portion of the waveguide. An opening may be formed in an opposite end portion of the waveguide through which the microwave energy may enter the cooking chamber. The opposite end portion of the waveguide may be opposite to the one end portion of the waveguide.
A47J 37/12 - Deep fat fryers, e.g. for frying fish or chips
77.
HOLDING CABINETS, METHODS FOR CONTROLLING ENVIRONMENTAL CONDITIONS IN HOLDING CABINETS,AND COMPUTER-READABLE MEDIA STORING INSTRUCTIONS FOR IMPLEMENTING SUCH METHODS
A holding cabinet includes a body defining a holding space and a holding compartment disposed within the holding space for holding a product therein. The holding cabinet further includes a heating source, a steam generator, a temperature sensor, a humidity sensor, a product detector, and a controller. The controller is configured to regulate environmental conditions of the holding compartment according to a determined setpoint, which corresponds to a predetermined temperature and relative humidity. The controller regulates such environmental conditions by acquiring the sensed air temperature, relative humidity, and the detected type of product, and activating and deactivating the heating source and the steam generator in accordance with the acquired air temperature, relative humidity, and the determined setpoint corresponding to the type of product detected and a holding time of the product, to maintain the air temperature and the relative humidity within a predetermined range based on the determined setpoint.
Holding cabinets, methods for controlling environmental conditions in holding cabinets, and computer-readable media storing instructions for implementing such methods
A holding cabinet includes a body defining a holding space and a holding compartment disposed within the holding space for holding a product therein. The holding cabinet further includes a heating source, a steam generator, a temperature sensor, a humidity sensor, a product detector, and a controller. The controller is configured to regulate environmental conditions of the holding compartment according to a determined setpoint, which corresponds to a predetermined temperature and relative humidity. The controller regulates such environmental conditions by acquiring the sensed air temperature, relative humidity, and the detected type of product, and activating and deactivating the heating source and the steam generator in accordance with the acquired air temperature, relative humidity, and the determined setpoint corresponding to the type of product detected and a holding time of the product, to maintain the air temperature and the relative humidity within a predetermined range based on the determined setpoint.
A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
A23L 3/3418 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A23L 3/005 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
79.
HOLDING CABINETS, METHODS FOR CONTROLLING ENVIRONMENTAL CONDITIONS IN HOLDING CABINETS, AND COMPUTER-READABLE MEDIA STORING INSTRUCTIONS FOR IMPLEMENTING SUCH METHODS
A holding cabinet includes a body defining a holding space and a holding compartment disposed within the holding space for holding a product therein. The holding cabinet further includes a heating source, a steam generator, a temperature sensor, a humidity sensor, a product detector, and a controller. The controller is configured to regulate environmental conditions of the holding compartment according to a determined setpoint, which corresponds to a predetermined temperature and relative humidity. The controller regulates such environmental conditions by acquiring the sensed air temperature, relative humidity, and the detected type of product, and activating and deactivating the heating source and the steam generator in accordance with the acquired air temperature, relative humidity, and the determined setpoint corresponding to the type of product detected and a holding time of the product, to maintain the air temperature and the relative humidity within a predetermined range based on the determined setpoint.
A47B 71/00 - Cabinets for perishable goods, e.g. meat safes, fly-proof cabinets
A47B 77/16 - Provision for particular uses of compartments or other parts by adaptation of compartments or drawers for receiving or holding foodstuffsProvision for particular uses of compartments or other parts by provision of rotatable or extendible containers for foodstuffs
80.
Self-cleaning deadweight holder for fryer apparatus
The invention relates to a self-cleaning deadweight holder configured to hold a deadweight within a cooking apparatus. In some embodiments, the holder may comprise a top plate, an exhaust cylinder, a bottom plate, a plurality of support plates, and a plurality of guide plates. The top plate may include a through hole disposed at substantially a center of the top plate and configured to allow at least one of liquid and steam to pass therethrough. An outer diameter of the bottom plate may be less than an outer diameter of the top plate and an outer diameter of each of the plurality of guide plates, and the plurality of guide plates may be configured to permit movement of the deadweight therethrough. In some embodiments, the cooking apparatus may comprise a cooking chamber, a steam box, a vent tube, an exhaust tube, a drain tube, and a pressure relief tube.
A47J 37/12 - Deep fat fryers, e.g. for frying fish or chips
F16M 1/026 - Frames or casings of engines, machines, or apparatusFrames serving as machinery beds for reciprocating engines or similar machines for housing movable engine or machine parts other than crankshafts, e.g. valve-gear housings
F16M 1/08 - Frames or casings of engines, machines, or apparatusFrames serving as machinery beds characterised by being built-up of sheet material or welded parts
A47J 36/38 - Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapours from cooking utensils
A cooking apparatus comprises a cooking chamber configured to hold a cooking medium therein, a lid configured to cover the cooking chamber, and a sealing member disposed between the lid and the cooking chamber to create a seal between the cooking chamber and the lid. The lid comprises a lid liner and a retaining member disposed on an inner surface of the lid, the retaining member configured to retain the sealing member adjacent to an edge of the lid. The sealing member comprises a lip portion comprising an upper leg and a lower leg, each disposed at an angle to a longitudinal axis of the sealing member to substantially form a V shape at one longitudinal end of the sealing member, and a ridge portion comprising an upper ridge and a lower ridge, each disposed at an opposite longitudinal end of the sealing member.
The invention relates to a solenoid valve configured to transfer cooking medium from a first system to a second system. The solenoid valve may comprise a solenoid and a valve body. The solenoid may comprise a solenoid coil and an armature shaft configured to move into and out of the solenoid. The valve body may comprise a push rod, a valve chamber, a first sealing ring, a poppet, a second sealing ring, a poppet guide, and a spring. The push rod may be configured to move into and out of the valve body. The first and second sealing rings may be configured to seal the valve chamber. The poppet may contact a bottom portion of the push rod. The poppet guide may include a through hole. The spring may be disposed between the poppet and the poppet guide and configured to position the poppet relative to the poppet guide.
A holding apparatus comprises a tray configured to hold food product therein, a holding portion configured to hold the tray therein, and a cover configured to cover the tray held in the holding portion. The cover comprises a covering portion, a pair of flange portions, the covering portion being disposed between the pair of flange portions, and a channel formed in each of the flange portions. The channel comprises a first portion extending from an edge of each of the flange portions, a supporting portion, and a second portion formed between the first portion and the supporting portion. The holding apparatus further comprises a projecting portion disposed on the holding apparatus and configured to be coupled to the channel such that the cover is suspended in the holding portion via contact between the projecting portion and the supporting portion of the channel.
A diverter, and a cooking chamber and cooking apparatus including the diverter, is capable of diffusing liquids, semi-solid substances, and the like. The diverter includes a diverter plate and an orifice that projects from a surface of the diverter plate. The orifice has an open sidewall portion. The diverter further includes a recessed portion formed in the diverter plate, extending from the orifice, and a bumper portion that projects from a surface of the recessed portion and is disposed proximate to the orifice. The cooking chamber includes a heating element, a wall, an inlet port formed in the wall, and a cooking chamber fitting disposed adjacent to the inlet port. The cooking apparatus includes a cooking chamber, a filter pan, a filter pump, and an inlet port formed in a wall of the cooking chamber.
A holding apparatus comprises a tray configured to hold food product therein, a holding portion configured to hold the tray therein, and a cover configured to cover the tray held in the holding portion. The cover comprises a covering portion, a pair of flange portions, the covering portion being disposed between the pair of flange portions, and a channel formed in each of the flange portions. The channel comprises a first portion extending from an edge of each of the flange portions, a supporting portion, and a second portion formed between the first portion and the supporting portion. The holding apparatus further comprises a projecting portion disposed on the holding apparatus and configured to be coupled to the channel such that the cover is suspended in the holding portion via contact between the projecting portion and the supporting portion of the channel.
Methods and systems disclosed herein may be methods for rapidly increasing pressure in a pressure fryer cooking vessel during a cooking cycle. Such methods and systems may comprise determining whether a pressure output in the cooking vessel is closed. Such methods and system may also include determining a pressure of the cooking vessel, comparing the pressure of the cooking vessel to a predetermined optimal pressure to determine whether the pressure of the cooking vessel is less than the optimal pressure, and activating a filter pump configured to supply air from a drain pan into the cooking vessel in response to determining that the pressure output is closed and the pressure of the cooking vessel is less than the optimal pressure. Such methods and systems may further include deactivating the filter pump when the pressure within the cooking vessel is equal to or greater than the optimal pressure.
Methods and systems disclosed herein may be methods for rapidly increasing pressure in a pressure fryer cooking vessel during a cooking cycle. Such methods and systems may comprise determining whether a pressure output in the cooking vessel is closed. Such methods and system may also include determining a pressure of the cooking vessel, comparing the pressure of the cooking vessel to a predetermined optimal pressure to determine whether the pressure of the cooking vessel is less than the optimal pressure, and activating a filter pump configured to supply air from a drain pan into the cooking vessel in response to determining that the pressure output is closed and the pressure of the cooking vessel is less than the optimal pressure. Such methods and systems may further include deactivating the filter pump when the pressure within the cooking vessel is equal to or greater than the optimal pressure.
HOLDING CABINETS WITH CLOSED-LOOP ENVIRONMENTAL CONTROL SYSTEMS, METHODS FOR CONTROLLING ENVIRONMENTAL CONDITIONS IN HOLDING CABINETS, AND COMPUTER-READABLE MEDIA STORING INSTRUCTIONS FOR IMPLEMENTING SUCH METHODS
Methods disclosed herein may be methods for maintaining environmental conditions in a cabinet. Such methods may comprise determining a relative humidity set point. Such methods may comprise activating a fan configured to circulate air within said cabinet. Such methods may comprise supplying humidity by activating a heater in a fluid pan or a mist generator. Such methods may comprise measuring a relative humidity, an air temperature, and a rate of airflow in said cabinet. Such methods may comprise adjusting a duty cycle of said heater and said fan in response to said air temperature, said relative humidity, and said rate of airflow to maintain said relative humidity within a predetermined range based on the relative humidity set point. Computer-readable instructions to perform such methods may be stored on non-transitory, computer-readable media. Further, a system comprising a processor and a memory storing such computer-readable instructions may implement such methods.
F24F 3/14 - Air-conditioning systems in which conditioned primary air is supplied from one or more central stations to distributing units in the rooms or spaces where it may receive secondary treatmentApparatus specially designed for such systems characterised by the treatment of the air otherwise than by heating and cooling by humidificationAir-conditioning systems in which conditioned primary air is supplied from one or more central stations to distributing units in the rooms or spaces where it may receive secondary treatmentApparatus specially designed for such systems characterised by the treatment of the air otherwise than by heating and cooling by dehumidification
89.
COOKING APPARATUS AND SYSTEMS WITH AIR PURGE AND HEATERS
A cooking apparatus comprises a heated compartment to warm cooking media that may be packaged in metal containers or the like. The heater system includes at least one heater disposed at a location to heat the bottom of the unused cooking medium container. The heater system may also include at least one heater disposed at a location to heat at least one side of the unused cooking medium container. A cooking apparatus comprises at least one supply reservoir, a fluid motive device, various enclosed cooking medium conductors or lines, a three-way valve that introduces air for purging the lines, and a cooking medium receiving system.
An automatic cooking medium level control system for a cooking apparatus, e.g., a fryer, may include a cooking vessel having a first temperature sensor at a first level of the cooking vessel and a second temperature sensor at a second level of the cooking vessel. A reservoir holding a cooking medium, such as cooking oil, may be in fluid communication with the cooking vessel. A controller may monitor temperature data from the first and second temperature sensors to determine whether the level of cooking oil in the cooking vessel has lowered. Upon determining that the cooking oil level has lowered, the controller may actuate a supply mechanism, such as a pump, which may be disposed on a fluid communication path between the reservoir and cooking vessel, which may enable the introduction of cooking medium from the reservoir to the to the cooking vessel.
A cooking apparatus includes a cooking chamber for receiving a. cooking medium, a lid configured to cover the cooking chamber, and a lid locking system. The lid locking system includes a pressure lock pin coupled to a movable diaphragm, an electronic lock pin coupled to the lid, and a latch. The latch includes a pressure lock pin aperture formed therein to accommodate the pressure lock pin, and an electronic lock pin aperture formed therein to accommodate the electronic lock pin. The pressure lock pin engages the latch in response to pressure in the cooking chamber exceeding a predetermined threshold, and the electronic lock pin engages the latch in response to a lock signal from a controller.
A cooking apparatus comprises a cooking chamber configured to hold a cooking medium therein, a lid configured to cover the cooking chamber, and a sealing member disposed between the lid and the cooking chamber to create a seal between the cooking chamber and the lid. The lid comprises a lid liner and a retaining member disposed on an inner surface of the lid, the retaining member configured to retain the sealing member adjacent to an edge of the lid. The sealing member comprises a lip portion comprising an upper leg and a lower leg, each disposed at an angle to a longitudinal axis of the sealing member to substantially form a V shape at one longitudinal end of the sealing member, and a ridge portion comprising an upper ridge and a lower ridge, each disposed at an opposite longitudinal end of the sealing member.
The invention relates to a self-cleaning deadweight holder configured to hold a deadweight within a cooking apparatus. In some embodiments, the holder may comprise a top plate, an exhaust cylinder, a bottom plate, a plurality of support plates, and a plurality of guide plates. The top plate may include a through hole disposed at substantially a center of the top plate and configured to allow at least one of liquid and steam to pass therethrough. An outer diameter of the bottom plate may be less than an outer diameter of the top plate and an outer diameter of each of the plurality of guide plates, and the plurality of guide plates may be configured to permit movement of the deadweight therethrough. In some embodiments, the cooking apparatus may comprise a cooking chamber, a steam box, a vent tube, an exhaust tube, a drain tube, and a pressure relief tube.
An automatic filtering system for filtering a cooking medium in a fryer, includes a frypot; a filter manifold having removable filter; a pump, that supplies cooking medium from the filter manifold to the frypot; a pressure sensor that senses a pressure of the cooking medium supplied by the pump; and a controlling mechanism that controls an operation of the pump in response to the sensed pressure data. The control mechanism halts the operation of the pump after sensing a drop in the pressure of the cooking medium pressure that is greater than or equal to a predetermined pressure drop threshold. The systems and methods of the invention provide automatic filtering that may reduce or eliminate an incorrect refilling operation after the filtering of cooking medium, so that the filtering process may be performed correctly each time.
09 - Scientific and electric apparatus and instruments
11 - Environmental control apparatus
20 - Furniture and decorative products
41 - Education, entertainment, sporting and cultural services
Goods & Services
Non-electric commercial food preparation equipment, namely, hand operated breading machines Automated digital controls for commercial and industrial food service equipment; components for electric and gas commercial food service equipment, namely, electronic modules, sensors and other devices for detecting and communicating the status of food service equipment, namely, food fryers, heated and humidified holding cabinets for cooked food, food warmers, heated food display cases, rotisseries, combination steamers and ovens, and breading machines Electric and gas commercial food service equipment, namely, food fryers, heated and humidified holding cabinets, food warmers, heated food display cases, rotisseries, combination steamers and ovens, and parts and accessories for such equipment; racks for use in electric and gas commercial food service equipment Food processing tables Arranging professional workshop and training courses; Business training; Computer education training; Providing on-line training courses, seminars, workshops in the field of professional development, management, leadership, foreign culture and languages, and technical, computer, and business skills; Publication of documents in the field of training related to commercial food service equipment; Training courses in strategic planning relating to advertising, promotion, marketing and business
