A electrical cooking appliance, in particular an electric fryer, comprising a cooking assembly, a draining support forming a draining receptacle, and a lid configured to be mounted mounted on the draining support, the electrical cooking appliance configured to assume a drain configuration in which the draining support supports the cooking assembly, the cooking assembly comprising a vessel configured for receiving a cooking bath, the vessel provided with a draining device comprising a valve configured to adopt a closed stable return position and an open position, a control member configured to move the valve into the open position when the electrical cooking appliance assumes the draining configuration. When the electrical cooking appliance adopts the draining configuration, the lid is mounted on the draining support supporting the cooking assembly, the lid is configured to provide a passage for the cooking bath to flow into the draining receptacle from the draining device.

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.

An apparatus for cooking food (10) includes a casing (14), a lid (20) and at least a support unit (11). The casing (14) has a compartment in which to insert a container (12) which may be temporally associated with the support unit (11), and the support unit (11) may be configured to temporally support the container (12) with respect to a support plane. The apparatus for cooking food (10) also includes a first heating unit (16a), a second heating unit (16b), a third heating unit (16c) and a weighing unit (18) associated with a control unit (36).

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 deep fat fryer (1) comprising: a housing (2), a pot (3) adapted to contain a cooking medium, one or more heating elements (4a, 4b), external to said pot (3), for heating a cooking medium contained in said pot (3), a temperature sensor (5) adapted to measure the temperature of a cooking medium contained in said pot (3), a control unit (9), controlling the electrical components of the deep fat fryer (1). The deep fat fryer (1) comprises one or more heat-shield elements (6a, 6b) arranged for slowing down the heat transfer from said one or more heating elements (4a, 4b) to a cooking medium contained in said pot (3).

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 electrical cooking appliance, in particular an electric fryer, comprising a cooking assembly, a draining support forming a draining receptacle, and a lid configured to be mounted mounted on the draining support, the electrical cooking appliance configured to assume a drain configuration in which the draining support supports the cooking assembly, the cooking assembly comprising a vessel configured for receiving a cooking bath, the vessel provided with a draining device comprising a valve configured to adopt a closed stable return position and an open position, a control member configured to move the valve into the open position when the electrical cooking appliance assumes the draining configuration. When the electrical cooking appliance adopts the draining configuration, the lid is mounted on the draining support supporting the cooking assembly, the lid is configured to provide a passage for the cooking bath to flow into the draining receptacle from the draining device.

Reduced cooking liquid usage deep fryers, particularly adapted to cooking fowl, as well as other articles. Cooking liquid storage and filtering apparatus. Heating element structure configured to reduce the overall height of a deep fryer. Food support apparatus which simplify food handling. Cooking vessel configurations configured to reduce cooking liquid usage. Volume displacement members which may reduce cooking liquid usage. Fry basket construction. Food support and containment structures. Cooking liquid overflow safety structures. Passive condensation exhaust filtering. Apparatus allowing the cooking of stuffing and/or other articles, while deep frying a fowl or other articles. Removable dual food support handles. Food support apparatus for deep fryers which deep fry only a portion of unitary food article at one time.

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.