A turkey cooking device comprises a base, a burner, a gas supply device, a turkey pot, a temperature control device disposed on the base or the burner, and a safety valve disposed on the burner. The burner and the turkey pot are disposed on the base. The burner is located below the turkey pot and connected to the gas supply device. The temperature control device comprises a temperature controller, which abuts against the outer circumferential wall of the turkey pot, is electrically connected to the safety valve and controls the burner to open or close through the safety valve. The temperature control device controls the safety valve to close to cut off a gas source when detecting that the temperature of the outer circumferential wall of the turkey pot reaches a preset temperature, so that the situation that food is affected under an excessively-high oil temperature and consequentially the health of eaters is affected is prevented; user attendance is not needed, and the device can be easily and conveniently operated by users; and fire accidents caused by spontaneous combustion of cooking oil under an excessively-high temperature can be prevented.

The present invention relates to a device for deep frying food and, more particularly, relates to and discloses an oil/water tank deep frying device capable of safely operating at a wide range of water levels. The present invention provides an oil/water tank deep frying device comprising: an oil/water tank defining a space in which water and deep frying oil are held; cooling pipes formed inside the oil/water tank and consisting of a vertical pipe formed from the bottom surface of the oil/water tank in a vertical direction and a horizontal pipe formed passing through the side surfaces of the oil/water tank and connected to communicate with the vertical pipe; heating means formed above the cooling pipes within the oil/water tank; and a deep fryer basket supported in the oil/water tank and defining a space for holding items to be fried.

The present invention relates to a water and oil type fryer minimizing the transfer of heat from a layer of oil for frying to a water layer, the water and oil type fryer comprising: an oil cask for frying having a connection pipe having a predetermined cross-sectional area ratio; a gas burner supplying heat to a heating flow path, or an electric heater directly supplying heat to oil for frying; a container for cleaning having a drain pipe, and simultaneously accommodating oil which is connected with oil in the oil cask through the connection pipe, and water which forms a boundary with the oil; and a sediment layer discharge pipe positioned below a boundary surface of oil and water.

A frying machine for efficiently placing ingredients into a frying basket and removing fried food from the frying basket. Ingredients are placed into, and fried food is removed from, a frying basket by moving the frying basket and a frying tank cover to above the frying tank using a first transfer mechanism, moving the frying basket and frying tank cover to a predetermined position using a second transfer mechanism, and causing the frying basket to descend to an ingredient input position or fried food output position using the first transfer mechanism, and the ingredients are placed into the frying basket and the fried food is removed from the frying basket efficiently at the ingredient input position or fried food output position separated in the horizontal direction from a position above the frying tank in a configuration equipped with the frying tank cover adapted to open and close the frying tank.

A frying apparatus includes a main body, a frying vat, a fry basket and a detection module. The frying vat located on the main body has a first polar plate. The fry basket includes a basket frame and a second polar plate. When the fry basket is positioned inside the frying vat, the second polar plate is parallel to and separated from the first polar plate to form an equivalent capacitor. The detection module is electrically connected with the first and second polar plates. When the first and second polar plates are dipped in the oil contained inside the frying vat, the detection module detects a capacitance of the equivalent capacitor, then a corresponding dielectric constant of the oil is obtained by evaluating the capacitance and at least one coupling condition, and further a corresponding total polar material concentration of the oil with respect to the dielectric constant can be deduced.

A fryer system and method for producing fried food pieces are disclosed herein. A fryer, located in a frying region of the fryer system, produces fried food pieces. An adjustable draining device, located in a draining region of the fryer system, is downstream from the frying region and controls a residence time of the fried food pieces in the draining region. A set of takeout conveyors bridges the frying region and the draining region and reduces a bed depth of the fried food pieces as the set of takeout conveyors transfers the fried food pieces from the fryer to the draining device. An enclosure at least partially encloses the frying region and the draining region to maintain a controlled environment within the draining region.

Fire protection mist nozzles for industrial oil cookers, oil cookers with fire protection systems, and method of oil cooker fire protection are provided. The mist nozzles operate at pressures between 170 and 250 psi, and provide a unique distribution pattern that allows for variable installations for protection in certain operative environments including oil cookers with various hood configurations. The fire protection nozzles includes a base defining an inlet and an outlet along an axis. The base includes an orifice having an inlet diameter and an outlet diameter. The outlet diameter is preferably greater than the inlet diameter; and the orifice defines a K-factor of less than 1.0 gpm/psi. The nozzle includes a diffuser aligned with the orifice. The diffuser has a preferably substantially domed portion with a maximum diameter that is less than the summation of the inlet diameter and the outlet diameter of the orifice.

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.

The present invention relates to a device for deep frying food and, more particularly, relates to and discloses an oil/water tank deep frying device capable of safely operating at a wide range of water levels. The present invention provides an oil/water tank deep frying device comprising: an oil/water tank defining a space in which water and deep frying oil are held; cooling pipes formed inside the oil/water tank and consisting of a vertical pipe formed from the bottom surface of the oil/water tank in a vertical direction and a horizontal pipe formed passing through the side surfaces of the oil/water tank and connected to communicate with the vertical pipe; heating means formed above the cooling pipes within the oil/water tank; and a deep fryer basket supported in the oil/water tank and defining a space for holding items to be fried.

Example robotic food preparation systems for integration with a cooking device may comprise one or more attachment panels having attachment location(s) for rigidly physically attaching to the cooking device. A rail may be attached to the one or more attachment panels, and may be positioned to extend laterally across a front-facing surface of the cooking device when the one or more attachment panels are physically attached to the cooking device. The system also includes a carriage positioned on the rail to slidably engage along the lateral extension of the rail and includes a locator to fix a first position of the carriage along the lateral extension of the rail. The system may also include a robotic arm supported by the carriage, wherein, when the carriage is fixed at the first position, the robotic arm is positioned relative to the cooking device to interact with the cooking device to cook food items.