A characteristic of edible oil may be evaluated using a spectrometer. For example, optical reflectance data may be obtained from edible oil in situ in a frying apparatus housing the edible oil, the reflectance data corresponding to a specified range of infra-red wavelengths. A model profile corresponding to the characteristic being assessed may be obtained, such as from a repository housing a secured library of such profiles. The model profile may define a regression vector for use in transforming the reflectance data to generate a value corresponding to the characteristic being assessed. A criterion may be applied to the value to establish a simplified representation of the characteristic for presentation to a user for assessment of oil quality.

A cooking system for cooking food includes a housing defining a hollow chamber configured to receive a food container. The housing has an upper portion defining an opening to said hollow chamber. A lid is movable relative to said housing. The lid contacts the housing in a closed position about the upper portion of the housing to close the opening to the hollow chamber. At least one heating element is associated with at least one of said housing and said lid. The cooking system is operable in a plurality of cooking modes including a pressure cooking mode and a convective cooking mode. In said pressure cooking mode, the cooking system is operable as a pressure cooker and in said convective cooking mode, the cooking system is operable as a convection cooker.

An automatic cleaning device of food flying machines is disclosed, wherein a food flying pot and a cleaning device are respectively installed on the machine body, the cleaning device includes a water inlet externally connected to a water source, the water inlet is connected with at least one connection tube, a water control valve is installed on the connection tube, a water outlet head is connected to the end of the connection tube, and the master controller is set up to control the water control valve, after having completed the food flying operation, the water control valve can be activated so that clean water can be sprayed into the inner flying pot through the water outlet head.

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.

An appliance for frying has a frying pot disposed within a housing for containing oil or fat and having a normally-closed valve disposed at a bottom thereof. An oil receiving tank is removably receivable within the housing below the frying pot, and has an oil receiving hole positionable below the draining valve such that when the valve is opened, the or fat may flow from the frying pot into the oil receiving tank. An actuation mechanism disposed entirely on the housing has a first condition wherein the activation mechanism allows removal of the oil receiving tank relative to the housing, a second condition wherein the activation mechanism prevents removal of the oil receiving tank relative to the housing while not opening the valve, and a third condition wherein the activation mechanism prevents removal of the oil receiving tank relative to the housing while opening the valve.

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.

Processing apparatus, in which a product is fried in a frying oil, frying oil is pumped by a pump in a flow direction through a microwave chamber, the microwave chamber includes at least one solid-state radio frequency source, the frying oil is configured to flow out of the frying oil chamber towards the microwave chamber where the frying oil is heated and then the frying oil is configured to flow back into the microwave chamber, the flow direction of the of the frying oil in the frying oil chamber is the same as a flow direction of the product that is transported by the transport means, the processing apparatus includes a filter in the tube of the microwave chamber, and energy generated by the at least one solid-state radio frequency source to heat the frying oil depends on a desired temperature of the frying oil.

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 multi-zone fryer (100) and method for preparation of fried food products (187) comprising an elongated cooking trough (105) for holding a volume of heated cooking oil (115), at least first and second rollers (106a, 106b), and a conveyor (110) arranged to extend and transport the food products in a direction from the first roller (106a) at an inlet end (120), along the bottom (121) of the trough to the second roller (106b) at an outlet end (122), wherein the elongated cooking trough (105) comprises at least a first and second cooking zone (140, 145), each cooking zone having oil level sensors (170,175,180,181) configured to co-operate and control an oil inlet control valve (184;184a) and an oil outlet control valve (185;185a) arranged in fluid connection with the trough (105) and an oil circulation system to ensure that a predetermined oil level is kept in the trough.

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.