Food Automation-Service Techniques, Inc.

Louis E Rivelli

A probe mounting apparatus adapted for use in the deep fat frying of French fries, fish, chicken and the like, wherein the length of cooking time is to be calculated by a timing computer responsive to the temperature of a predetermined portion of the cooking medium as sensed by a probe assembly including a stiff sleeve formed of a smooth surfaced metal and containing a temperature sensing element at its end. The probe assembly is repeatably and accurately attached to the fryer and immersed with its sensory element in a precise location in the cooking medium by means of a mounting apparatus comprising: a mounting block fixedly attached in a predetermined location on the fryer and having an opening therein, such as a slot, arranged to receive the probe sleeve and to define the position of the probe's longitudinal axis in the cooking medium. The block contains gripping means, such as releasable ball detents, to hold the probe sleeve in the block, and the longitudinal position of the probe sleeve in the block is fixed by means such as collars on the probe to accurately define the position of the temperature sensing element immersed in the cooking medium. The end of the sleeve is repeatably fixed in the predetermined portion of the cooking medium, thereby supplying uniform temperature data input to the computer despite repeated removal of the sleeve from the fryer for cleaning, and probe manufacturing and installation are simplified.

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Shelton, CT, United States of America

Louis E Rivelli