A combination pressure and open frying apparatus includes at least one selectively closeable frypot and a cover configured to selectively close the frypot. The selectively closeable frypot is configured to operate as a pressure frying platform when the cover is closed and configured to operate as an open frying platform when the cover is open. The apparatus includes a clamping mechanism with a spindle that includes a shaft and a handle that is configured to be selectively mounted to the shaft in a plurality of positions relative to the shaft. The apparatus may also include at least one second frypot that can operate at least as an open frying platform, with a common filtration system for the frypots having a selector valve and a failsafe valve, which prevents flow of cooking medium into at least one selectively closeable frypot when the selectively closeable frypot is pressurized.

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.

Frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced.

Frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced.

A refrigerated food pan cooling device includes a food pan receiving well and a cooling system, wherein the cooling system includes a refrigeration system with a compressor, a condenser, a metering device and an evaporator. The evaporator includes at least one first refrigerant line downstream of the metering device and upstream of the compressor. The first refrigerant line runs along an external surface of at least one of the well walls. The condenser is configured as a hot wall condenser, that lacks any fan or blower, wherein the hot wall condenser includes at least one second refrigerant line downstream of the compressor and upstream of the metering device. The second refrigerant line runs, at least partly, along an internal surface of at least the first exterior sidewall to transfer heat through the first exterior sidewall to ambient air.

A method for filtering particulate down to 0.5 micron from cooking oil at a filtration temperature of up to 425° Fahrenheit is provided. The method includes providing a filter having a non-woven panel of randomly oriented fibers of polyphenylene sulfide (PPS) material and exposing the filter to the oil for a period of time while applying a pressure or vacuum to move the oil through the filter for filtering particulate from the cooking oil.

A method for frying a foodstuff (2) is shown, the cell membrane of which has been permeabilized, wherein the temperature of a frying medium (4) surrounding the foodstuff (2) is lowered from a starting temperature (8) at the beginning of the frying process to a final temperature (9) in a manner controlled in accordance with a predetermined temperature profile (7). Furthermore, a device (1) for producing a fried foodstuff (2) is shown, in particular for performing the above method, which comprises at least one frying container (3) for receiving a frying medium (4) and the foodstuff (2) to be fried, at least one temperature control device (5) for setting the temperature of the frying medium (4) in the frying container (3), and a control unit (6). in which a temperature profile (7) with a starting temperature (8) and a final temperature (9) below the starting temperature (8) is stored, wherein the control unit (6) is adapted to send temperature signals (10) to the at least one temperature control device (5) and thereby set the temperature of the frying medium (4) in the frying container (3) in accordance with the temperature profile (7).

An automated cooking system is provided for adding time and labor efficiencies in food production environments such as restaurants. The automated cooking system includes at least a fryer, a dispensing freezer, a hot holding station, a plurality of baskets, and a gantry system. The gantry system includes a gantry control for a gantry, configured to engage and move each of the baskets. A method for managing basket workflow during food preparation at an automated cooking system is described. Further, a method for managing basket workflow at a dispensing freezer during food preparation at an automated cooking system is described. The automated cooking system and methods provide repetition of basket loading and discharge cycles such that the gantry can fully manage and automate cooking using up to 6 or more baskets at the fryer, thereby maximizing food product throughput in the standard footprint space for the fryer.

A robotic kitchen system for preparing food items in combination with at least one kitchen appliance such as a fryer comprises an automated bin assembly, a robotic arm, and a basket held by the robotic arm. The automated bin assembly comprises at least one automated bin for holding the food items. A camera or sensor array collects image data of the food items in the bin(s). A central processor is operable to compute and provide directions to the first robotic arm and automated bin assembly based on the image data and stored data to (a) move the robotic arm to the bin; (b) actuate the bin to drop the food items from the bin into the basket; (c) and to move the basket into the fryer all without human interaction. Related methods are also described.

An automated cooking system for adding time and labor efficiencies in food production environments such as restaurants. The automated cooking system includes at least a fryer, a dispensing freezer, a hot holding station, a plurality of baskets, and a gantry system. The gantry system includes a gantry control for a gantry, configured to engage and move each of the baskets. The basket and gantry include interface elements for enabling precise movements and rapid opening and closing of baskets at the system. Aspects of an automated cooking system and a corresponding method for discharging cooked food product help to avoid the problems associated with manually operating a cooking system. Specifically, the system described herein provides for apparatuses and methods to cook and dispense food product in a more efficient manner with regard to both time and labor considerations within food production environments.