A mechanical arm and an operation system to perform a stir-frying action in cooking. The mechanical arm has motors and a plurality of links connecting with a pan. The links length and the binding angle are limited according to the pan action and the chefs' wrist through sum of sine function. In the other hands, weight and viscosity are different between different food materials. The operation system further controls the parameters, which include the velocity, the speed ratio of forward and backward, the rising time, the angel region of motor and the initial angle offset of pan, to adjust the action of mechanical arm performing the stir-flying action. It is suitable to decrease the time of food cooking and the hand burden. Therefore, the chefs can have more time to produce pre-treatment or post-production.

An apparatus for cooking food which includes a receiving container provided for receiving food, a stirring device arranged inside the receiving container, at least one main heating system and at least one ventilation motor for generating a heating airflow, the receiving container and the stirring device being designed to be imparted with a relative rotation movement.

There is disclosed a rack for supporting pieces of meat within oil in a deep fryer. The rack includes a structure and one or more meat supporting members supported by the structure. The meat supporting members extend along a longitudinal axis and are spaced apart from neighbouring elements of the rack by a minimal distance in a radial direction relative to the longitudinal axis. The minimal distance is selected such that, when mounted on a first one of the meat supporting members, each of the pieces of meat is free from contact with the neighbouring elements of the rack and/or free from contact with adjacent pieces of meat received on a second one of the meat supporting members.

An automatic ingredient feeding apparatus (1) comprises a machine frame (100), a feeder mechanism (11), a flipping mechanism (12) and a plurality of compartment door control mechanisms (13). The feeder mechanism comprises a shell (111), the shell is provided therein with a receiving space (114) for receiving a multi-compartment container (110) and is provided therein with a multi-compartment ingredient-dropping chamber (113) facing the receiving space. The flipping mechanism (12) is used for mounting the feeder mechanism (11) on the machine frame (110) and for controlling the feeder mechanism (11) to implement a 180-degree flip. Each of the plurality of compartment door control mechanisms (13) controls an opening/closing of a compartment door (115) of the individual compartment of the multi-compartment ingredient-dropping chamber (113). The flipping mechanism (12) and the plurality of compartment door control mechanisms (13) are all connected to a master control device (7).

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 smoke evacuating fryer, comprising a fryer body, an exhaust vent, a lid engaged on the fryer body, and a frying basket and a smoke evacuating and filtering apparatus provided within the fryer body An air intake gap is provided at a location where the lid and the fryer body are joined. The smoke evacuating and filtering apparatus is provided on the fryer body (1) and abuts against the frying basket. Air introduced into the air intake gap is passed over the frying basket, filtered by the smoke evacuating and filtering apparatus and then discharged via the exhaust vent.

Various devices, assemblies, components, systems, and methos are provided relating to a loading and/or unloading system. An example system may include at least one lifting portion and a movement portion. The lifting portion may be configured to move a basket in a plurality of directions to assist with loading/unloading at a plurality of stations. The movement portion may be configured to transport the lifting portion in the length direction.

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.

Systems and methods for shaping food items are provided. The systems and methods can shape the food items into taco shapes. A system can include a basket, a tool, and an insert. The basket includes troughs and a handle. The tool includes guides that receive patties made of, for example, potatoes, meat, and/or other food items. The insert includes wedges sized and shaped to fit through the guides and into the troughs of the basket. The tool is assembled with the basket in use, and frozen patties are placed in the guides. The insert is assembled with the tool such that the wedges contact the patties. The assembly is placed in hot oil to cook the patties. As the patties cook and soften, the insert moves downward relative to the tool and basket, and the wedges urge the patties into the troughs and into a taco shape.

Food containing water is improved. A fryer controls water which is an ingredient of food as an object placed between a pair of opposed plate antennas, to be more specific, the water activity of the object, by generating electromagnetic waves between the pair of opposed plate antennas. Then, the fryer applies a DC electric field of +100 V as an offset electric field on the water phase side relative to the oil phase in an AC electric field to irradiate food with electromagnetic waves at a frequency of 50 kHz. Thus, the interfacial polarization between the water phase and the oil phase can be increased to decrease the interfacial tension between the water phase and the oil phase by approximately 60% and bind water in a pearl-chain structure, thus decreasing the water activity.