| CPC A47J 37/1261 (2013.01) [A47J 37/1214 (2013.01); A47J 37/1223 (2013.01); A47J 37/1266 (2013.01); A47J 37/129 (2013.01); H05B 1/0244 (2013.01); H05B 3/26 (2013.01); A47J 2202/00 (2013.01); H05B 2203/005 (2013.01); H05B 2203/013 (2013.01)] | 9 Claims |
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1. An automatic cooking system for frying food products, comprising:
a cooking vat configured to hold a cooking medium and to receive food product, the cooking vat defining at least one elongated lane extending between an inlet end where the food product is inserted into the cooking vat and an outlet end where the food product is removed from the cooking vat, wherein each lane of the cooking vat includes a bottom wall and sidewalls extending along the lane;
an oil recirculation and filtration system in communication with the inlet end and the outlet end of the cooking vat, the oil recirculation and filtration system configured to generate a continuous flow of the cooking medium from the inlet end to the outlet end, the continuous flow of the cooking medium being configured to move the food product between the inlet end and the outlet end during a cooking process at the cooking vat;
a heating element coupled to at least one of the bottom wall and the sidewalls of the cooking vat, the heating element comprising at least one printed heating element directly coupled to the cooking vat so as to transfer heat by conduction to heat the cooking medium;
a controller operatively coupled to the oil recirculation and filtration system and to the heating element; and
a temperature sensor coupled directly to the heating element and configured to measure a heater temperature of the heating element and communicate the heater temperature to the controller, and another temperature sensor located within the cooking vat and sensing temperature of the cooking medium within the cooking vat, wherein the controller controls the heating element based on both (i) temperature sensor readings taken of the cooking medium from the temperature sensor located within the cooking vat and (ii) heater temperature readings of the temperature sensor coupled directly to the heating element, to prevent the heater temperature exceeding a temperature that causes a dry fire condition,
wherein the printed heating element defines a low profile that does not impede the continuous flow of the cooking medium,
wherein the printed heating element is coupled to the cooking vat by being printed on at least one of the bottom wall and the sidewalls of the cooking vat, thereby making the printed heating element and the cooking vat define a unitary, one-piece construction, and
wherein in use, food products placed into the inlet end of the cooking vat are moved along the at least one elongated lane because of the continuous flow of the cooking medium, and wherein food product movement is mechanically controlled only by gates located along a length of the at least one elongated lane, with the gates configured to open and close to selectively allow further cooking medium-driven food product flow but the gates not being configured to physically convey any food products along the at least one elongated lane.
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