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.

A deep fryer system includes a deep fryer that includes a fuel tank, a burner and a hose that is fluidly coupled between the fuel tank and the burner. The burner produces a flame thereby facilitating the burner to heat a container filled with a fluid. A cart is provided and each of the fuel tank, the hose and the burner is removably positioned on the cart. A box is provided and the box is positioned on the cart. The burner is positioned within the box and the container is positioned within the box. The box inhibits the fluid in the container from escaping the box thereby reducing a fire hazard with respect to the fluid when the fluid is heated.

The present invention provides a deep fat fryer providing an oil vat for holding hot oil. The hot oil of the vat is heated by a heat exchanger system that includes a pair of heat tubes. Heat transfer along a length of the heat tubes is facilitated by a heat conductive baffle substantially filling the interior of the heat tubes in volume and length. Heated air and gas are forced through the dense and elongated baffle to facilitate heat transfer to the walls of the heat tubes.

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) combustion chamber that is affixed to an exterior surface of a fry tank.

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.

An improved outdoor cooking apparatus features a pot with multiple cooking inserts and burner frame that supports a burner element. One insert can be used for cooking an entire poultry carcass. Other inserts are perforated baskets that can be used to fry items.

Systems and methods are disclosed that include providing a cooking system that comprises a burner assembly and a heat exchanger submerged in a vessel. The burner assembly includes a high velocity burner and a low velocity burner, the high velocity burner configured to provide the necessary high velocity, volumetric flowrate through a fluid duct of the heat exchanger that includes a plurality of compactly-arranged, alternatingly-disposed vertical and horizontal tubes passing through the fluid duct, and the low velocity burner configured to significantly reduce and/or substantially eliminate lift off that could result from operation of only the high velocity burner. The heat exchanger is submerged in the vessel with the tubes of the heat exchanger open to the vessel to allow ingress and egress of a fluid contained within the vessel.

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.

A hot oil fryer for continuous frying duty in continuous food process lines has a frame, a cooking channel carried by the frame, a conveyor through the cooking channel having an upper food product carrying-run and a lower return runs, a bed of elongated heat exchanger tubes inside the cooking channel for circulating a thermal fluid, and a combustion-fired thermal oil heater supported by the frame off the floor for heating the thermal fluid which is circulated through the bed of elongated heat exchanger tubes. Preferably the cooking channel is elongated, as also preferably is the combustion-fired thermal oil heater carried, which is laid down to extend along a horizontal axis underneath the cooking channel. The combustion-fired thermal oil heater is fed either fuel-oil or a fuel-gas for combusting therein.