A multifunction cooking range with sous-vides functionality. Cooking ranges are found in every home and in every restaurant; with the addition of a high precision temperature controller attached to the heating elements, a fluidic temperature control device, the range can also be configured to enable sous-vide cooking. By using a pot filled with fluid located on a burner, the user would immerse a fluidic temperature control device in the pot while using the burner with a heating element that is modulated by the controller and temperature sensor.

Mobile fryer systems, cooking vessels, heated oil reservoirs, and methods of operating same to conduct cooking cycles are disclosed. An example mobile fryer system includes one or more cooking vessels configured to cook one or more food items via a cooking cycle, each of the one or more cooking vessels comprising a locking lid; a heated oil reservoir defining an enclosure, the enclosure comprising cooking oil; and one or more conduits fluidly connecting the heated oil reservoir to each of the one or more cooking vessels.

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.

The invention relates to a cooking assembly (1) which comprises an electrical cooking appliance (2) and a draining receptacle (70), the electrical cooking appliance (2) comprising a vessel (10) provided with a draining device (60) that has a valve (61), the draining receptacle (70) having a control member, and the cooking assembly (1) having a draining configuration in which the draining receptacle (70) supports the electrical cooking appliance (2) and in which the control member moves the valve (61) into the open position. According to the invention, the draining receptacle (70) comprises upper supports that are part of pillars which project from a side wall (75) of the draining receptacle (70), and the electrical cooking appliance (2) rests on said upper supports when the cooking assembly (1) is in the draining configuration.

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.

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.

Provided is a fryer that can remove fried scraps accumulated in an oil tank without interrupting frying, the fryer including: a heater for heating a frying oil in the oil tank; an upper oil tank in which the heater is arranged and a food material is to be fried; a lower oil tank, which is provided below the upper oil tank so as to be continuous with the upper oil tank, includes a discharge port formed in a deepest portion to discharge fried scraps generated in the oil tank, together with the frying oil, and includes a plurality of inclined bottom plates inclined toward the discharge port; and a fried scrap discharge button configured to be operated so as to instruct a control unit to discharge, during frying, the fried scraps having sunk in the lower oil tank. When the fried scrap discharge button is operated, while frying in the upper oil tank is continued, a predetermined amount of the frying oil is added to the lower oil tank, and the discharge valve is opened to discharge, from the lower oil tank, substantially the same amount of the frying oil as that of the discharged frying oil.