Restaurant Technology Inc.

Sang Chun

Bruce G Feinberg

Matthew P Rollins

A spatula having a body with a top working surface and a bottom surface is provided. The spatula body also includes a first end and a second end opposite to the first end. A handle is mounted to the first end of the body and the body has a first mounting member depending from the spatula body proximate the second end of the spatula body. The mounting member has an interior for receiving a mounting portion of the spatula blade and a second open end opposed to the first open end. The spatula body includes an opening in the body for cleaning the mounting member. A blade is provided for the spatula. The blade has a front section having a top surface and a bottom surface. At least a first spring tab extends rearwardly of the front section. The spring tab has a concave surface for one of its top and bottom surfaces.

Spatula and blade

A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

Low oil volume frying device and method

Automated intermittent filtration is employed in the device and method that can include monitoring the elapsed time since the last filtration of the cooking oil, monitoring the amount of food by number of batches or by weight of food product cooked in the oil since the last filtration, and filtering the oil when a predetermined threshold value is reached based on the elapsed time since the last filtration and the amount of food cooked.

Automated fryer filtration device and method

An apparatus and method for changing a spatula blade is provided. The apparatus has a restraining element for engaging the blade to restrain the blade on a blade support surface. A restraining member is movable from a first position spaced from the blade support surface, and a second position for limiting movement of the blade while restrained by the restraining element at the blade support surface. To remove a blade from a spatula body, the restraining member is moved to the second position. In the second position, movement of the blade is limited to prevent disengagement from the restraining element. A force is applied to the spatula body to separate the body from the blade. To install a blade to a spatula body, the blade is restrained by the restraining element and the restraining member and the spatula body is advanced toward the blade to mount the blade to the body.

Spatula blade changing apparatus and method

A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover. Automated intermittent filtration is employed in the device and method that can include monitoring the elapsed time since the last filtration of the cooking oil, monitoring the amount of food by number of batches or by weight of food product cooked in the oil since the last filtration, and filtering the oil when a predetermined threshold value is reached based on the elapsed time since the last filtration and the amount of food cooked.

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Alpharetta, GA, United States of America

Sang Chun