Systems and methods for delivering a cooking medium in a cooking apparatus are disclosed. A delivery system includes a rotary valve having a rotary inlet and a plurality of rotary outlets. The rotary inlet is configured to be in fluid communication with a source of cooking medium and the plurality of rotary outlets are configured to be in fluid communication with a corresponding plurality of receptacles. A rotary position sensor generates a signal, having continuous angular position resolution, based on an angular position of the rotary valve. A controller receives the signal generated by the rotary position sensor and selectively places the rotary inlet in fluid communication with one of the plurality of rotary outlets based on the signal generated by the rotary position sensor. The rotary position sensor may include a Hall-effect sensor that functions at elevated operating temperatures associated with the cooking medium.

Systems and methods 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.

A system for delivering a cooling agent to cooking appliance to aid in fire suppression is disclosed, which includes a fuel delivery path extending from a source of cooking fuel to a heating element of the cooking appliance, a source of cooling agent selectively in fluid communication with the fuel delivery path, and a valve assembly associated with the fuel delivery path and the source of cooling agent, wherein the valve assembly is configured to control the delivery of cooling agent to the heating element of the cooking appliance and shut off the heating element from the source of cooking fuel in the event of a fire.

Methods and systems are provided for a rotating continuous fryer. In one example, an oil reservoir of the continuous rotating fryer is heated by a heating cartridge, the heating cartridge comprising tubing with a branched, sinuous geometry attached to a base plate. Furthermore, the rotating continuous fryer has an upper portion, adapted to pivot away from a lower portion of the fryer about a hinge positioned at an outlet side of the rotating continuous fryer.

Systems and methods for delivering a cooking medium in a cooking apparatus are disclosed. A delivery system includes a rotary valve having a rotary inlet and a plurality of rotary outlets. The rotary inlet is configured to be in fluid communication with a source of cooking medium and the plurality of rotary outlets are configured to be in fluid communication with a corresponding plurality of receptacles. A rotary position sensor generates a signal, having continuous angular position resolution, based on an angular position of the rotary valve. A controller receives the signal generated by the rotary position sensor and selectively places the rotary inlet in fluid communication with one of the plurality of rotary outlets based on the signal generated by the rotary position sensor. The rotary position sensor may include a Hall-effect sensor that functions at elevated operating temperatures associated with the cooking medium.

An improved baffle assembly for heat exchanger tubes comprising a shaft and at least one opposing pair of expanding baffles positioned coaxially on the shaft, each expanding baffle comprising a central hub portion and a plurality of extension portions each radiating outward from the hub portion at complementary oblique angles so that the central hub portions of each baffle are spaced apart along the shaft and the distal ends of the extension portions of each baffle are brought into physical contact.

An outdoor food frying apparatus provides a frame that includes a cabinet having an open top and a open bottom. The frame can be in the form of a plurality of cabinet walls supportive upon a plurality of legs. A burner element is supported upon the frame and within the cabinet interior. The burner element includes a pair of spaced apart burner sections. The pot has a v-shaped bottom comprised of a pair of panels that intercept to form a obtuse angle. One of the burner sections directs a flame against one of the bottom panels, the other of the burner sections directing a flame against the other of the bottom panels. A slot on the cabinet extends to the open top, the valve traveling in the slot when the pot is placed upon the frame in a cooking position. A plurality of baskets are provided that selectively fit the pot interior including one basket that substantially fills the cabinet interior and a second basket that is much smaller than the first basket.

A high-efficiency heating apparatus for heating fluids and cooking mediums, such as oil or shortening within a fryer, includes a natural draft (non-powered) or a powered draft combustion chamber that is affixed to an exterior surface of a fry tank.

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.

A fryer includes a fryer vat and a heating system with at least one heat exchange tube a burner end, an opposite end, and an internal passage from the burner end to the opposite end. A baffle is located within the internal passage for enhancing heat transfer from combustion gases to the heat exchange tube. The baffle has an axial length from a burner facing end to a discharge facing end. The baffle includes a plurality baffle panels that are interconnected and sequentially arranged along the axial length, with each baffle panel extending at least partially across the internal passage of the heat exchange tube. At least one baffle panel includes multiple sets of interconnected openings, wherein the openings of each set are interconnected with each other by one or more panel through slits so as to facilitate thermal expansion.