High temperature, oil saving, rapid cook fryer system
A deep fat fryer able to quickly cook food items, in about one-third to one-half of a typical cook time in the art for corresponding food items, includes a high powered, preferably high efficiency heating unit utilized to establish a cooking oil temperature in the order of about forty or more degrees Fahrenheit above a typical cook time, while preferably remaining lower than or equal to 410° F. A controller regulates the heat input from the heating unit so as to keep the temperature of the oil from dropping drastically after a product to be fried is placed in the oil for cooking. The amount of cooking oil employed is minimized. A sensing arrangement is utilized to input sensed operating conditions to the controller in order to maintain a desired operating temperature and oil level.
1. A system for frying food items, the system comprising:
a vat for holding and heating cooking oil;
an energy source able to provide heat to the vat by automatically selecting one of at least three input heating rates; and
a controller for receiving signals indicative of a temperature of the oil and the vat and providing an output signal to the energy source.
2. The system according to claim 1 , further comprising a container for providing non-recycled oil to the vat.
3. The system according to claim 1 , further comprising:
a first sensor for detecting a temperature of the oil cooking in the vat; and
a second sensor for detecting a temperature of the vat.
4. The system according to claim 2 , wherein the container further comprises an electronic valve responsive to a signal from the controller.
5. The system according to claim 1 , further comprising: a housing including a recessed cavity within which the vat is situated, said recessed cavity being provided with heat shielding insulation.
6. The system according to claim 1 , wherein the energy source constitutes an infrared gas burner.
7. The system according to claim 6 , wherein the vat includes a bottom wall, said infrared burner being positioned beneath the bottom wall and extending substantially an entire extent of the bottom wall.
8. A system for frying food items, the system comprising:
a vat for holding and heating cooking oil;
an energy source for providing heat to the vat in at least three input heating rates;
a controller for receiving signals indicative of a temperature of the oil and the vat and providing an output signal to the energy source; and
a container for fresh oil mounted above the vat, the container further comprising a control valve responsive to the controller.
9. The system of claim 8 , further comprising sensors operably connected to the vat and the controller for providing temperature signals.
10. The system of claim 8 , wherein the vat is sized to hold about 6–9 lbs of cooking oil.
11. The system of claim 8 , further comprising a cooking basket about the size of the vat.