Henny Penny Corporation

Robert T Wood

Melissa M Hohler

Tim A Landwehr

Edward J Florkey

Peter J Koopman

Gary L Mercer

Douglas A Burkett

Robert W Stirling

Thomas M Smith

Joseph J Tiszai

James W Meeks

Gary F Summons

Jon B Lohnes

Timothy L Gunsalus

An automatic cooking medium level control system for a cooking apparatus, e.g., a fryer, may include a cooking vessel having a first temperature sensor at a first level of the cooking vessel and a second temperature sensor at a second level of the cooking vessel. A reservoir holding a cooking medium, such as cooking oil, may be in fluid communication with the cooking vessel. A controller may monitor temperature data from the first and second temperature sensors to determine whether the level of cooking oil in the cooking vessel has lowered. Upon determining that the cooking oil level has lowered, the controller may actuate a supply mechanism, such as a pump, which may be disposed on a fluid communication path between the reservoir and cooking vessel, which may enable the introduction of cooking medium from the reservoir to the to the cooking vessel.

Automatic cooking medium level control systems and methods

A cooking apparatus includes a cooking chamber for receiving a. cooking medium, a lid configured to cover the cooking chamber, and a lid locking system. The lid locking system includes a pressure lock pin coupled to a movable diaphragm, an electronic lock pin coupled to the lid, and a latch. The latch includes a pressure lock pin aperture formed therein to accommodate the pressure lock pin, and an electronic lock pin aperture formed therein to accommodate the electronic lock pin. The pressure lock pin engages the latch in response to pressure in the cooking chamber exceeding a predetermined threshold, and the electronic lock pin engages the latch in response to a lock signal from a controller.

Lid locking system and cooking apparatus having lid lock

Curved profile display cabinet

Extended island merchandiser base

Island merchandiser base

A merchandiser for displaying food products and holding such food products at a controlled temperature has a well divided into three or more well sections, wherein each of the well sections receives a serving tray and wherein the serving trays collectively have a center line. A rear access door, a pair of side plates, and a transparent front plate, together with the well, define a food product holding cavity. A pair of supporting brackets position a merchandiser heating and control device above the well. The merchandiser heating and control device has a heating compartment, which positions three or more heating elements and three or more illuminating elements substantially above the center line of the serving trays, wherein the heating compartment includes three or more circulating fans for circulating heated air from the heating compartment into the holding cavity. The merchandiser heating and control device also has a retaining bracket for receiving an upper edge of the rear access door and has an enclosed guide surface. Further, the merchandiser heating and control device has a control compartment positioned above the retaining bracket and containing control elements for controlling heating elements and illuminating elements and having a rear control panel, wherein the control compartment includes a cooling fan for cooling the control elements and a plurality of vents formed in the control panel for drawing cooling air into the control compartment from outside the holding cavity and for exhausting heated air outside the holding cavity. Moreover, the merchandiser heating and control device has a securing bracket for mounting an upper edge of the transparent front plate. Methods for manufacturing such merchandisers permit them to be readily reconfigured during manufacture or at a customer site.

Merchandisers with central heating and control mechanisms and methods for manufacturing and reconfiguring such merchandisers

Merchandiser with multi-tier shelving

Controlled humidity holding cabinet

A rotisserie oven includes an air plenum having three sections surrounding a cooking chamber. Two sections extend along opposing lateral walls while a third section extends along the top wall of the cooking chamber. Exhaust vents in the air plenum provide forced, heated air into the cooking chamber from at least two sides. A control system, disposed adjacent a cooling fan for a blower motor, is isolated from the relatively hot cooking chamber by a stream of cool ambient air. A source of dry ambient air is selectively supplied to the interior of the cooking chamber based on the detected relative humidity. Also, the drip tray on which the grease falls is cooled by a stream of bleed air so that smoke from burning grease is minimized.

Rotisserie oven

Growing community of inventors

Tipp City, OH, United States of America

Robert T Wood