The present invention provides wireless temperature control turkey fryer which relates to the field of cooking apparatus technologies; the main technical scheme comprises a fryer body, a fryer lid matching the fryer body and an outer ring seat supporting the fryer body. A stove body for heating the bottom of the fryer body is disposed inside the outer ring seat. The stove body is provided with a gas disconnecting piece for cutting off a gas passage. The fryer lid is provided with an electronic thermometer. The electronic thermometer is provided with a temperature insertion pin for being inserted into the fryer body for temperature monitoring. The temperature insertion pin is in communication connection with the gas disconnecting piece such that the gas disconnecting piece is enabled to start and cut off the gas passage when a temperature in the fryer body exceeds a set threshold, achieving convenient temperature control effect.

An outdoor food frying apparatus includes a frame having a pot support, a burner element supported upon the frame, and a pot that removably fits the frame. The pot has end walls, a rear wall, a front edge portion, and a bottom wall. A basket is pivotally attached to the pot rear wall with one or more hinges. The basket is correspondingly sized and shaped to fit the pot interior. The basket is movable about the hinge between cooking and food discharge positions. The lid is pivotally attached to the pot. The lid is movable between a cooking position wherein the lid covers the pot upper opening and food discharge position wherein the lid rotates at least 180 degrees from said cooking position, forming a tray for receiving food discharged from the basket. A steamer plate can optionally be connected to the basket at the basket rim and/or basket side walls.

A heating system for a fluid includes a double helical coil of continuous tube, a burner, and a containment structure. The double helical coil has an inlet and an outlet disposed at a bottom end and a plurality of external radial fins spaced apart along a length thereof. The burner is centered in the double helical coil and disposed above the inlet and the outlet. The containment structure has a closed bottom end and a flue opening at an upper end. The containment structure is positioned above the inlet and the outlet to enclose the double helical coil and the draft-type burner. The burner heats the continuous tube to evenly transfer heat to the fluid while the fluid flows through the continuous tube from the inlet to the outlet.

A fryer unit combination includes a frying fluid vat and an associated heat exchange system whereby increased or greater efficiencies and/or heat transfers can be obtained and realized. The heat exchange system includes a first heat exchanger arrangement at least in part disposed within the frying fluid vat and a second heat exchanger arrangement disposed externally to the frying fluid vat. In the first heat exchanger arrangement, a heat exchange tube is in heat flow communication with a combustion chamber wherein an associated gaseous fuel burner is at least in part housed. The second heat exchanger arrangement includes at least a first side heat exchanger disposed externally adjacent the first side of the frying fluid vat. The side heat exchanger(s) may permit intake of an oxygen-containing gas such to preheat the oxygen-containing gas prior to entrance into the combustion chamber.

Disclosed is an automatic stir-fryer comprising: a machine stand (1); a base (2) pivotably provided on the machine stand (1); a rotary shaft (211) providing rotary power and connected to a stir-frying rotary tank (22) containing foodstuffs; a stove unit (3) disposed on the base (2) and situated right below the stir-frying rotary tank (22); a tilting unit (4) pivotably disposed on the base (2); a receiving tank (5) provided in the machine stand (1) for receiving the cooked foodstuffs; a cleaning unit (6) assembled on the machine stand (1) and corresponding to the stir-frying rotary tank (22) after tilting by the tilting unit (4) for water cleaning the stir-frying rotary tank (22); a control unit (8) vertically disposed on the machine stand (1) and provided with an control panel (81) for controlling the operating time of the automatic stir-fryer and the temperature of the stove unit (3).

A capacitive sensor and control system is configured to detect the presence (or absence) of fluid within a container. Configured in a vat or frypot of a deep fryer, the sensor determines when a level of liquid within the frypot is at or above the level of the sensor. The sensor is in communication with the control system and the sensor sends a signal to the control system representative of the presence or absence of liquid within the frypot and at the level of the sensor. The controller receives the signal from the sensor, and allows operation of the one or more heat sources for heating the frypot when the signal received from the sensor is representative of liquid being disposed within the frypot at or above the level of the sensor, and prevents operation of the one or more heat sources when the signal received from the sensor indicates that liquid is not disposed within the frypot at or above the level of the sensor.

A substantially closed loop filtration and convection system is configured to move fluid/oil volume within a fryer vat. The vat has a flow directed inlet, which directs flow of cooking fluid in a direction across the bottom of the vat directing the flow of oil and crumbs/debris across the vat, up and across a flow separation portion toward and into a cleaning zone portion of the vat. A crumb tray or crumb/debris catch system is disposed in the cleaning zone adjacent to the vat.

A metal heat exchange tube assembly for a fryer cooking channel of a hot oil fryer for food-process lines has a plurality of elongate, rectangular, longitudinally-extending heat exchange tubes with open inflow and outflow ends; a laterally-extending abbreviated rectangular inflow-manifold tube with a plurality of apertures in a sidewall; and a laterally-extending abbreviated rectangular outflow-manifold tube with the same. The plurality of heat exchange tubes are joined to the inflow-manifold and outflow-manifold tubes with respective alignment among the open ends of the heat exchange tubes and the apertures in the sidewalls of the manifold tubes. The heat exchange tubes comprise a composite construction of an elongate, square-U shaped channel having a web bottom wall and flange sidewalls of a given uniform thickness, and an elongate closure strip welded along spaced seams to the exposed upper edges of the flanges of the channel, thereby forming a thermal oil conduit.

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.

A burner assembly system is disposed in a rear side, i.e. back side, of a deep fryer. The burner assembly system includes an aperture disposed in a side of a bottom portion at the rear of a fryer cabinet of the controlled deep fryer. A burner at the rear of the fryer cabinet is coupled to the aperture and is adapted to receive fuel that enters through the aperture. An ignition assembly is disposed within the burner and ignites the received fuel. A flue is disposed at the rear of and within the fryer cabinet and receives combustion gases and heat from the burner created by the ignition of fuel. A heat exchanger is disposed within the flue at the rear of the fryer cabinet and is heated by heat conveyed through the flue from the ignition of fuel in the burner.