A fryer system includes a fryer and an oil storage assembly. The oil storage assembly includes a feed pipe coupled at a first end to a fry pot of the fryer and coupled at a second end to a pump assembly. The pump assembly includes a pump and a valve. The oil storage system further includes a storage pipe coupled at a first end to the pump assembly and coupled at a second end to a storage tank. The fryer system can perform an oil fill operation whereby the pump drives cooking oil from the storage tank to the fry pot and an oil drain operation whereby the pump drives cooking oil from the fry pot to the storage tank. A controller controls the oil fill and oil drain operations and transmits communications to a remote command center. The controller can also transmit communications to a driver display device.

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.

An electrical appliance for cooking food by two different methods is disclosed. Generally speaking, the appliance comprises a base and two interchangeable cooking lids. The base has an outer surface, an inner cooking chamber open at an upper end, a first heating source coupled to the cooking chamber, an electronic controller for controlling the heating source, and a user interface having a plurality of buttons for inputting cooking parameters to the electronic controller. The first interchangeable lid is securable to the base to cover the open end of the cooking chamber and is movable on the base from a closed and locked position to a closed and unlocked position. Similarly, the second interchangeable lid is positionable atop the base to cover the open end of the cooking chamber and includes a second heating source, an air circulating device and a power connector configured to receive power through a corresponding power connector positioned on the base.

A frying unit, comprising an oil pan (1) which is essentially open on top, a transport unit (2), using which a basket (3) is movable from a filling position into the interior of the oil pan (1) and using which the basket (3) is movable from the interior of the oil pan (1) into an emptying position, wherein the oil pan (1) is designed in such a way that it can accommodate multiple baskets (3) simultaneously, and the transport unit (2) is designed in such a way that the baskets (3) are movable independently of one another.

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.

Food holding, mounting, and/or positioning devices, with particular application to, although not necessarily limited to, supporting unitary articles of food, including, but not necessarily limited to, deep frying large fowl, including Thanksgiving Day sized turkeys. A simplified cooking liquid filtering apparatus. A method and apparatus to simplifies, and makes more accurate, cooking liquid dispensing, and measurement. Example devices use liquid to cook foods, with particular application to, but not limited to, deep frying large unitary food articles, including, but not limited to, large fowl, including Thanksgiving Day sized turkeys. Further example devices store, dispense, and measure pourable materials, including both liquid and dry materials. An informational device, with particular applications to, but not limited to, provides instructions, and more particularly, although not limited to, providing operating instructions for household cooking devices.

A capacitive sensor and control system is configured to detect the presence (or absence) of fluid within a container. Configured in a vat or frypot of a deep fryer, the sensor determines when a level of liquid within the frypot is at or above the level of the sensor. The sensor is in communication with the control system and the sensor sends a signal to the control system representative of the presence or absence of liquid within the frypot and at the level of the sensor. The controller receives the signal from the sensor, and allows operation of the one or more heat sources for heating the frypot when the signal received from the sensor is representative of liquid being disposed within the frypot at or above the level of the sensor, and prevents operation of the one or more heat sources when the signal received from the sensor indicates that liquid is not disposed within the frypot at or above the level of the sensor.

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

Disclosed is an automatic stir-fryer comprising: a machine stand; a base pivotably provided on the machine stand; a rotary shaft providing rotary power and connected to a stir-frying rotary tank containing foodstuffs; a high-frequency induction heating unit coaxially covering the stir-frying rotary tank; a tilting unit pivotably disposed on the base; a receiving tank provided on the machine stand for receiving the cooked foodstuffs and controlled by an automatic push rod to move forward and backward; a cleaning unit assembled on the machine stand and corresponding to the stir-frying rotary tank after tilting by the tilting unit for water cleaning the stir-frying rotary tank; a control unit vertically disposed on the machine stand and provided with an control panel for controlling the operating time of the automatic stir-fryer and the temperature of the high-frequency induction heating unit.

A fryer includes a controller that can perform a first cooking mode and second cooking mode. In the first cooking mode, an object to be cooked is cooked by controlling the pulse combustor with a prescribed first heat quantity when the cooking oil contained in the oil bath is in a prescribed first oil amount, and the object to be cooked is in a prescribed first rated amount. In the second cooking mode, an object to be cooked is cooked by controlling the pulse combustor with a prescribed second heat quantity larger than the first heat quantity when the cooking oil is a prescribed second oil amount larger than the first oil amount, and the object to be cooked is in a prescribed second rated amount larger than the first rated amount.