Reduced cooking liquid usage deep fryers, particularly adapted to cooking fowl, as well as other articles. Cooking liquid storage and filtering apparatus. Heating element structure configured to reduce the overall height of a deep fryer. Food support apparatus which simplify food handling. Cooking vessel configurations configured to reduce cooking liquid usage. Volume displacement members which may reduce cooking liquid usage. Fry basket construction. Food support and containment structures. Cooking liquid overflow safety structures. Passive condensation exhaust filtering. Apparatus allowing the cooking of stuffing and/or other articles, while deep frying a fowl or other articles. Removable dual food support handles. Food support apparatus for deep fryers which deep fry only a portion of unitary food article at one time.

Disclosed is a deep fryer with a structure which is heated from the external side of the side walls without direct contact of the oil and the heat source that is used to heat the oil in the deep fryers. In particular, the deep fryer includes at least one resistance that provides heating for the side walls, a cold reservoir that is designed to prevent the food residue that sinks to the bottom from burning, and a wave breaker.

A fryer includes: an oil tank; and a heater, the fryer being configured to heat a frying oil stored in the oil tank by the heater so as to fry a food material put into the oil tank, the oil tank including an upper oil tank in which the heater is arranged and the food material is to be fried, and a lower oil tank provided below the upper oil tank so as to be continuous with the upper oil tank, and configured to sink and collect moisture and fried scraps released from the food material into the upper oil tank, the heater including a side heater partitioning an inside of the upper oil tank into one or a plurality of cooking areas, and surrounding the one or the plurality of cooking areas, and a lower heater provided at a bottom of the one or the plurality of cooking areas.

A fryer includes

a frying tank adapted to contain a cooking liquid;

a pump adapted to suck from the frying tank, by suction duct, a portion of the cooking liquid and adapted to discharge into the frying tank, by a discharge duct, the portion of the cooking liquid;

The fryer also includes a heater associated with the suction duct and/or the discharge duct and adapted to heat the cooking liquid flowing through the suction duct and/or through the discharge duct, the cooking liquid being heated only by the heater; and

at least one mixer associated with the suction duct and/or discharge duct and adapted to mix cooking liquid flowing through the suction duct and/or discharge duct. The mixer is placed immediately upstream or downstream, or in correspondence with the heater to improve the heat exchange of the cooking liquid with the heater.

Food holding, mounting, and/or positioning devices, with particular application to, although not necessarily limited to, supporting unitary articles of food, including, but not necessarily limited to, deep frying large fowl, including Thanksgiving Day sized turkeys. A simplified cooking liquid filtering apparatus. A method and apparatus to simplifies, and makes more accurate, cooking liquid dispensing, and measurement. Example devices use liquid to cook foods, with particular application to, but not limited to, deep frying large unitary food articles, including, but not limited to, large fowl, including Thanksgiving Day sized turkeys. Further example devices store, dispense, and measure pourable materials, including both liquid and dry materials. An informational device, with particular applications to, but not limited to, provides instructions, and more particularly, although not limited to, providing operating instructions for household cooking devices.

A fryer includes: an oil tank; and a heater, the fryer being configured to heat a frying oil stored in the oil tank by the heater so as to fry a food material put into the oil tank, the oil tank including an upper oil tank in which the heater is arranged and the food material is to be fried, and a lower oil tank provided below the upper oil tank so as to be continuous with the upper oil tank, and configured to sink and collect moisture and fried scraps released from the food material into the upper oil tank, the heater including a side heater partitioning an inside of the upper oil tank into one or a plurality of cooking areas, and surrounding the one or the plurality of cooking areas, and a lower heater provided at a bottom of the one or the plurality of cooking areas.

A cooking apparatus may include a cooking chamber, a heating mechanism, a microwave generator, and a waveguide. The cooking chamber may hold cooking media. The heating mechanism may be disposed at the cooking chamber and may heat the cooking media. The microwave generator may produce microwave energy. The waveguide may be disposed on the cooking chamber and may transmit the microwave energy from the microwave generator to the cooking chamber. The microwave generator may be mounted to the waveguide at one end portion of the waveguide. An opening may be formed in an opposite end portion of the waveguide through which the microwave energy may enter the cooking chamber. The opposite end portion of the waveguide may be opposite to the one end portion of the waveguide.

Systems and methods for delivering a cooking medium in a cooking apparatus are disclosed. A delivery system includes a rotary valve having a rotary inlet and a plurality of rotary outlets. The rotary inlet is configured to be in fluid communication with a source of cooking medium and the plurality of rotary outlets are configured to be in fluid communication with a corresponding plurality of receptacles. A rotary position sensor generates a signal, having continuous angular position resolution, based on an angular position of the rotary valve. A controller receives the signal generated by the rotary position sensor and selectively places the rotary inlet in fluid communication with one of the plurality of rotary outlets based on the signal generated by the rotary position sensor. The rotary position sensor may include a Hall-effect sensor that functions at elevated operating temperatures associated with the cooking medium.

An oil filter deep fryer is designed for the technical issues of unsatisfactory structural design of the existing like products. The oil filter deep fryer comprises a housing, lid, control box, heating tube, inner pot, oil receiver and food basket. The deep fryer enables the oil receiver to pull out or lock in the housing and drain the waste oil into the oil receiver through a knob.

Systems, methods, and computer program products are disclosed for controlling a fryer. In response to determining a filtration cycle is scheduled to occur after a current cooking cycle, a temperature set-point for a cooking medium is increased to pre-heat the cooking medium prior to the end of the cooking cycle. A heating element used to heat the cooking medium may be deactivated prior to entering the filtration cycle, and reactivated during the filtration cycle in response to the filtered cooking medium in the fry pot reaching a predetermined level. Activating the heating element during the filtration cycle may further heat the cooking medium prior to starting the next cooking cycle, thereby reducing the total time needed for filtration and reheating for a subsequent cooking cycle.