It is an object of the present invention to provide a novel technique related to electric field treatment of edible oil.

The present invention is an electric field treatment device for edible oil, the device including: an energization unit that is capable of being installed in at least one of side surface regions of an oil reservoir having a heating unit, wherein the heating unit is capable of heating a side surface and/or a bottom surface of the oil reservoir, and is capable of forming heat convection of the edible oil in both directions of the side surface region including the energization unit in the oil reservoir and a central region in the oil reservoir, and the energization unit is capable of applying an alternating electric field to the edible oil provided in the oil reservoir, includes at least two electrodes having a gap or a hole which is a path of heat convection of the edible oil and locally increases an electric field intensity applied to the edible oil, and applies the alternating electric field.

Mobile fryer systems, cooking vessels, heated oil reservoirs, and methods of operating same to conduct cooking cycles are disclosed. An example mobile fryer system includes one or more cooking vessels configured to cook one or more food items via a cooking cycle, each of the one or more cooking vessels comprising a locking lid; a heated oil reservoir defining an enclosure, the enclosure comprising cooking oil; and one or more conduits fluidly connecting the heated oil reservoir to each of the one or more cooking vessels.

Described herein are automated cooking apparatuses for storing and cooking food items as well as methods of operating such apparatuses. In some examples, an automated cooking apparatus comprises a storage unit, a delivery unit, and a cooking unit. The storage unit may be equipped with a refrigeration unit and a container delivery opening. The delivery unit is aligned with this opening and configured to load a set amount of the food items into each food compartment of the cooking unit. The cooking unit moves its food compartments through a cooking tank (e.g., filled with a cooking liquid and heated using a set of heating elements) and into a cooked food receiver. The storage unit or, more specifically, its uncooked food container unit is positioned proximate (e.g., within 200 millimeters) to the cooking tank thereby reducing the time for transporting the food items relative to the cooking time.

A cooking pot for pressure cooking or frying is disclosed, comprising a housing 122 accommodating a pan 112 to hold food items to be cooked, and one or more heating devices to heat the pan. A lid 102 covers the top side of the housing 122 and creates an enclosure 124 above the pan 112. The one or more heating devices include a microwaves generating device 202 located remote from the airtight enclosure 124. A microwave guide 210 is provided to transfer microwaves generated by the remotely located microwaves generating device 202 to the pan 112. A window 110 is provided for passage of the microwaves to the pan 112, and includes a microwave transparent material, which can withstand pressure in the enclosure 124 when the cooking pot is configured for pressure cooking. A flame stove 204 is provided below the pan 112 for direct heating of the pan 112.

The present invention comprises: a frame part (100) to which a control device (130) is coupled; and a frying body part (200) which comprises: an input part (202) composed of a water storage part (204) that stores water and an oil storage part (206) that is formed above the water storage part (204) and stores oil; a heating member (280) configured in the oil storage part (206) and heating the oil; a temperature sensor (290) sensing the temperatures of the water and the oil and transmitting the sensed temperatures to the control device (130); a water level checking means (220) configured to enable checking of the boundary between the water and the oil and the level of the water; a front body part (210) having the water level checking means (220) configured therein, and forming the input part (202); a side body part (230) coupled to both sides of the front body part (210), and configured such that the oil storage part can be divided into an upper space (A), an intermediate space (B), and a lower space (B), respectively; and a rear body part (240) coupled to a rear surface of the side body part (230), and having the heating member (280) and the temperature sensor (290) mounted thereon.

The invention relates to a self-cleaning deadweight holder configured to hold a deadweight within a cooking apparatus. In some embodiments, the holder may comprise a top plate, an exhaust cylinder, a bottom plate, a plurality of support plates, and a plurality of guide plates. The top plate may include a through hole disposed at substantially a center of the top plate and configured to allow at least one of liquid and steam to pass therethrough. An outer diameter of the bottom plate may be less than an outer diameter of the top plate and an outer diameter of each of the plurality of guide plates, and the plurality of guide plates may be configured to permit movement of the deadweight therethrough. In some embodiments, the cooking apparatus may comprise a cooking chamber, a steam box, a vent tube, an exhaust tube, a drain tube, and a pressure relief tube.

Described herein are automated cooking apparatuses for storing and cooking food items as well as methods of operating such apparatuses. In some examples, an automated cooking apparatus comprises a storage unit, a delivery unit, and a cooking unit. The storage unit may be equipped with a refrigeration unit and a container delivery opening. The delivery unit is aligned with this opening and configured to load a set amount of the food items into each food compartment of the cooking unit. The cooking unit moves its food compartments through a cooking tank (e.g., filled with a cooking liquid and heated using a set of heating elements) and into a cooked food receiver. The storage unit or, more specifically, its uncooked food container unit is positioned proximate (e.g., within 200 millimeters) to the cooking tank thereby reducing the time for transporting the food items relative to the cooking time.

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.

Described herein are automated cooking apparatuses for storing and cooking food items as well as methods of operating such apparatuses. In some examples, an automated cooking apparatus comprises a storage unit, a delivery unit, and a cooking unit. The storage unit may be equipped with a refrigeration unit and a container delivery opening. The delivery unit is aligned with this opening and configured to load a set amount of the food items into each food compartment of the cooking unit. The cooking unit moves its food compartments through a cooking tank (e.g., filled with a cooking liquid and heated using a set of heating elements) and into a cooked food receiver. The storage unit or, more specifically, its uncooked food container unit is positioned proximate (e.g., within 200 millimeters) to the cooking tank thereby reducing the time for transporting the food items relative to the cooking time.

Some implementations of the described methods relate to a process for frying coffee beans (and/or another food product) in a fry medium (such as cooking oil) and then centrifuging the coffee beans (and/or other food product) to remove a significant portion of the fry medium. Although the frying and centrifugation can occur in separate devices, in some cases, the described systems comprise a device that acts as both a fryer and a centrifuge. Indeed, in some cases, after the coffee beans (or other food product) has been fry roasted in a perforated container (e.g., a basket), the fry medium is drained from the container, and container is spun. In some cases, liquid nitrogen is also applied to the beans (or other food product), before and/or after being fry roasted. Other implementations are described.