The Frymaster Corporation

L Frank Moore

George M Price

Frying apparatus including a fry pot and a filter system operable during a cleaning cycle for dislodging food particles which cling to the fry pot and for removing food particles suspended in the cooking oil is disclosed. The filter system includes a shower apparatus which discharges jets of cooking oil along the interior side surfaces of the fry pot to dislodge food particles clinging thereto. The cooking oil is drained into a drain pan, strained through a filter and means are provided for pumping the filtered cooking oil back to the fry pot where it is discharged through the shower apparatus. Food particles are continuously separated from the cooking oil as it is conveyed from the fry pot through the filter into the drain pot. In a preferred embodiment, a control circuit is provided for automatically turning off the fry pot heaters when the cooking oil is drained during the filter cycle. The control circuit includes means for locking the fry pot heating system in the off condition when the draining operation occurs. Reset is accomplished by first turning the fry pot off and then back on to insure that the operator exercises positive control before the heating system is energized.

Spray cleaning system for frying apparatus

Filter system for frying apparatus

Positive reset safety control circuit for frying apparatus

Positive reset safety control system for frying apparatus

Solenoid valve with safety control circuit

A system for cooking spaghetti and similar pasta products includes a cooking section and a storage section with means for supplying water alternately to either section. The cooking section is equipped with a cook pot having conventional electric or gas heaters for heating water to cook spaghetti. A cooking basket containing spaghetti is suspended in the cook pot by attachment to a basket lifter. Electrical timing means connected to the basket lifter automatically lower the cooking basket at the start of a preselected cook cycle and raise the basket out of the cook pot after the cooking period has ended. The storage section includes a storage tank for rinsing and storing cooked spaghetti in cold water. Multiple rows of nesting cups stacked vertically store individual serving portions of spaghetti in the storage tank. A cup rack is used to reconstitute the spaghetti by suspending the serving cups containing cooked spaghetti in the hot water of the cook pot. The spaghetti is automatically cooked in boiling water in the cook pot and then rinsed and placed in the serving cups in individual portions for storing in cold water in the storage tank. Before serving, the spaghetti is reconstituted by placing the serving cups containing spaghetti in the cup rack on the basket lifter. The cups are lowered into the cook pot, and the spaghetti is briefly heated by hot water which is thermostatically maintained below boiling. The cup racks are then automatically raised out of the water and the heated spaghetti portions are served.

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Shreveport, LA, United States of America

L Frank Moore