A continuous fryer that includes a vessel (kettle) (11) through which oil (13) flows in a predetermined direction (12). An upstream end of the kettle (11) is a flow control device (34) that at least aids in maintaining linear flow through the vessel (11) is said predetermined direction (12).

A substantially closed loop filtration and convection system is configured to move fluid/oil volume within a fryer vat. The vat has a flow directed inlet, which directs flow of cooking fluid in a direction across the bottom of the vat directing the flow of oil and crumbs/debris across the vat, up and across a flow separation portion toward and into a cleaning zone portion of the vat. A crumb tray or crumb/debris catch system is disposed in the cleaning zone adjacent to the vat.

A system and method is disclosed for frying one or more food items. A cooking oil delivery system (6) delivers cooking oil to the tank (2) so as to completely fill the tank with cooking oil. The method of the invention comprises inserting one or more food items into the frying tank (2) and delivering cooking oil to the tank so as to completely fill the tank, and then frying the food items.

A system and method is disclosed for frying one or more food items. A cooking oil delivery system (6) delivers cooking oil to the tank (2) so as to completely fill the tank with cooking oil. The method of the invention comprises inserting one or more food items into the frying tank (2) and delivering cooking oil to the tank so as to completely fill the tank, and then frying the food items.

The invention provides a system for treating food products with oil, comprising a container for oil, a conveying device for conveying food products through oil in the container, comprising an endless conveyor belt, a supply device for supplying oil, a discharge device for discharging oil, a heating device for heating the oil,
the supply device comprising at least one supply body comprising an elongate collection space for the oil, and at least two supply ducts in which each supply duct adjoins the collection space and ends in the bottom of the container via an outlet opening of the respective supply duct, a pump for supplying oil heated by the heating device to the collection space, and a metering device for metering the amount of oil which is supplied to the outlet openings,
wherein the metering device has an adjustable passage opening for each supply duct via which oil can flow from the collection space into the supply ducts.

[Problem to be Solved] The present invention relates to instant fried noodles having a small number of coarse or dense portions and homogeneously fried.

[Solution] In the present invention, frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced. A difference in density of noodle strings between an upper half portion and a lower half portion of a dried noodle lump is preferably at least 13% or less.

A convection fryer is composed of a main oil circulating pump, a tube heat exchanger, a fry tank, a continuous oil filtration system, an oil storage holding tank filter frame and filter bag, and a main circulating pump. Cooking oil is pumped by the main circulating pump to the heat exchanger to the fry tank. Oil flows from the tank through the filter screen to the pump trough to the main circulating pump completing the oil circulating loop. At the end of the cooking day the oil is drained to the holding tank for storage while the fry tank is cleaned. In the next fry cycle the oil is pumped up out of the holding tank to the fry tank to start the cooking process all over again.

An apparatus for frying snack foods, the apparatus including a fryer having a tubular frying section with inlet and outlet ends, the outlet end downstream relative to the inlet end. An oil supply system for supplying oil to the inlet end. A food input at the inlet end adapted to introduce pre-fried snack food pieces into a flow of oil at the inlet end. A food output at, or downstream of, the outlet end adapted to separate fried snack food pieces from the flow of oil. An oil flow accelerator accelerating oil flow from the inlet end to the outlet end thereby conveying the snack food pieces, immersed in the oil, from the inlet end to the outlet end during a frying process. Also disclosed is a method of frying snack foods.

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 system and method is disclosed for frying one or more food items. A cooking oil delivery system (6) delivers cooking oil to the tank (2) so as to completely fill the tank with cooking oil. The method of the invention comprises inserting one or more food items into the frying tank (2) and delivering cooking oil to the tank so as to completely fill the tank, and then frying the food items.