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 versatile kitchen appliance for electrically frying and simultaneously producing a plurality of plantain pieces, while manually shaping them into flat or basket-shaped fried, by exchanging removable trays, and pressing the plantain slices placed in a frying oil container, thereby creating fried, pressed plantain slices that are flat, or otherwise basket-shaped for further stuffing with other food fillings such as meat, seafood, cold meats, fruit.

Disclosed are methods and systems that enable real-time, continuous reduction in the rate of degradation of oils used to fry foods. The disclosed methods and systems accomplish this by reducing the rate of accumulation of undesirable oil breakdown byproducts, keeping the levels of these undesirable compounds below those at which food quality is negatively impacted and oil degradation accelerates. The disclosed methods and systems thus enable improved frying oil lifetimes, decreased frying oil consumption, greater consistency in fried food quality, and/or improvements in worker safety relative to conventional frying methods.

A deep fryer tank made of a deep-drawn metal material includes a bottom and several sides connected to the bottom by curves, at least one of the sides having at least one rigidifying lateral indentation forming a lateral recess extending in one direction.

At least one side has at least one other rigidifying lateral indentation forming another lateral recess extending in another direction, and the at least one rigidifying lateral indentation intersects the at least one other rigidifying lateral indentation.

An electric deep fryer comprises a deep fryer tank of the aforementioned type.

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).

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 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 with internal baffles that is affixed to an exterior surface of a fry tank.

A multi-bank cooking system includes multiple discrete cooking systems sharing common plumbing and integrated safety features. The multi-bank cooking system may include two or more rack-fryer systems, each with discrete frypots, operating mechanisms and cooking controllers. Each of the discrete cooking systems, may share a common plumbing system with integrated valves and controls receiving coordinated safety signals to facilitate safe and efficient operation of the system.

An automatic cooking system is provided to reduce and/or optimize the amount of cooking medium required to operate the fryer, while improving the temperature and flow characteristics of cooking medium in the fryer. To this end, the cooking vat of the system is designed with one or more heating elements and one or more lanes for flow of cooking medium and food products between inlet and outlet ends, with the heating elements defining a low profile and/or being mounted externally to the cooking vat to avoid impeding flow of the cooking medium. One example of such a heating element is a printed heating element that is coupled to or directly printed on the cooking vat. This arrangement reduces the total volume of retained cooking medium needed to flow and move food products along a length of the cooking vat during a cooking process.

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 with internal baffles that is affixed to an exterior surface of a fry tank.