A flying system for flying a food product is disclosed having an endless conveyor system for cooking product in a bath of hot cooking oil. An upper conveyor belt of the conveyor system includes a plurality of protrusions on the surface that retains the food items with a lower conveyor belt. The protrusions may be formed by bars or rods that may be integrally formed with a fluid pervious surface forming the belt. Also, a process of cooking food items with an endless conveyor system.

A fryer system and method for producing fried food pieces are disclosed herein. A fryer, located in a frying region of the fryer system, produces fried food pieces. An adjustable draining device, located in a draining region of the fryer system, is downstream from the frying region and controls a residence time of the fried food pieces in the draining region. A set of takeout conveyors bridges the frying region and the draining region and reduces a bed depth of the fried food pieces as the set of takeout conveyors transfers the fried food pieces from the fryer to the draining device. An enclosure at least partially encloses the frying region and the draining region to maintain a controlled environment within the draining region.

A food product includes a thread obtained from a tuber that is wound and twisted in such a way to form a spherical ball. A production method for the food product provides for placing the spherical ball in a perforated spherical mold. A device for producing the food product allows formation of the spherical ball inside the mold.

The present disclosure relates to aqueous compositions for coating food products such as French fries, comprising a hydroxypropylated, cross-linked tapioca starch which is a hydroxypropyl di-starch phosphate, and an acetylated, high amylose maize starch.

The invention provides for methods and foods with reduced or no chelating agents. The present invention also relates to methods for using high stability oils including high-stability high-oleic oils produced using genetically engineered microalgae. The oils can be used in multiple food-related applications including frying, spray-coating, and lubrication of equipment. The oils can also be blended with vegetable oils or interesterified with vegetable oils.

The present invention is an apparatus comprising a disposable frying oil filter and a filter securing element, and a method of using the same. The disposable filter is adapted to cover the sides and base of a fryer basket and allow oil to pass though at a substantially similar rate to a filterless fryer basket, while trapping virtually all small particles released from a cookable item. The filter securing device is preferably a frame attached to the fryer basket, and is adapted to hold the disposable filter in place and allow for easy replacement when the disposable filter becomes saturated with small particles.

A coating material for fried food contains a wheat flour in an amount of 50-95 mass % and a modified starch in an amount of 5-50 mass %, the modified starch having been subjected to an oxidation treatment or an acid treatment and having an RVA maximum viscosity of 1,000 mPa.Math.s or less. A heat-treated wheat flour may be used as the wheat flour. The coating material for fried food may further contain a leavening agent in an amount of 0.1-3 mass %, and may further contain an emulsifier in an amount of 2 mass % or less. It is possible to produce a fried food whose coating has a crispy and light texture not only immediately after the fried food is produced but also after a certain period of time from when the fried food is produced, or after the fried food is reheated in a microwave oven or the like.

A method of coating batter onto food products, including the steps of conveying at least one food product on atop surface of a conveyor toward a battering machine, conveying the at least one food product under a batter distribution chamber of the battering machine, wherein the batter distribution chamber comprises a plurality of spaced apertures extending through a bottom distribution chamber surface through which batter is dispensable, and wherein the batter distribution chamber oscillates in a direction that is generally perpendicular to a direction in which the at least one food product is being conveyed, and dispensing batter from the plurality of spaced apertures onto an outer surface of the at least one food product to provide a pattern of batter stripes on the outer surface.

A fryer and method for cooking food products is provided that automates the movement of baskets carrying the food products. The fryer) includes a cooking chamber with a heating element located therein for heating cooking medium in the cooking chamber. The fryer also includes at least one vertical transport assembly that selectively engages with and moves the basket vertically into and out of the cooking medium. A horizontal transport assembly selectively engages with and moves the basket horizontally between different positions. The horizontal transport assembly hands off the basket to and from the vertical transport assembly, and first and second hooks on the horizontal transport assembly engage with front and rear receiving mechanisms on the basket to continuously maintain at least two points of contact with the basket. This allows for controlled pivotal movements of the basket when food products are to be added or removed from the basket.

Provided are method and system for rapidly predicting foaming tendency of edible frying oil, including: heating the oil; immersing a polar component content detection probe into the oil to measure an initial polar component content of the oil; at a frying state, removing the detection probe from the oil, placing frying food into the oil and frying the same taking out the frying food from the oil after frying, and measuring the largest frying oil foam height and recording the same as an initial foam height; at an air introduction state, immersing the detection probe and introducing air into the oil, and continuing to introduce air and heat thereinto until the polar component content in the oil is 10%; repeating the frying state; and fitting measurements and parameters into a formula.