摘要:
A motor driven assembly to assist in the raising and lowering of the lid of the vat of a large capacity pressure cooker. The assist assembly comprises a vertically oriented support frame secured to the rear of the pressure cooker housing. The support frame comprises a pair of vertical, inwardly opening, U-shaped guide rails joined together by top and bottom horizontal support frame members. The front, rear, sides and top of the support frame are enclosed by panel members completing the overall housing of the pressure cooker. A vertically oriented, frame-like carriage is mounted within the support frame. The carriage has rollers received within the support frame guide rails and is vertically shiftable within the support frame. The carriage mounts a pair of horizontal arms which extend through vertical slots in the pressure cooker housing and which support the vat lid. The top frame member of the support frame carries a drum which is driven by an electric motor. At least one cable has one of its ends attached to the drum and the other of its ends attached to the carriage, enabling the motor and drum to raise and lower the carriage within the frame, thereby shifting the vat lid between open and closed positions.
摘要:
A locking-unlocking device for a cooking vessel having a vertical center axis and composed of a container and a cover, for securing the cover to the container, the container having a side wall with an upper peripheral edge defining an open top, the device including a plurality of locking jaw assemblies mounted on the vessel at locations spaced apart about the center axis of the vessel, each locking jaw assembly including locking jaws which are movable into a locking position for securing the cover to the container; and an unlocking element linked to the locking jaws for moving the locking jaws to an unlocking position in which the cover is separable from the container. Each locking jaw assembly further includes a biasing member operatively associated with the locking jaws for elastically urging the locking jaws in radial directions relative to the vessel center axis in a direction from the unlocking position to the locking position; a blocking member movable between an extended position for maintaining the locking jaws in the unlocking position and a retracted position for allowing the locking jaws to be positioned in response to the member; and a release member coupled to the blocking member and operative for causing the blocking member to move to the retracted position.
摘要:
A vibration-type food soaking device adapted for a vacuum-frying machine is provided with a soaking tank and a food receiving basket which is associated with a pair of hydraulically-operated cylinders so as to permit the basket to be oscillated up and down; and also connected to an oscillation motor, permitting the same to be vibrationally moved from right to left. The tank is associated with a high-temperature germicide unit and a soaking liquid supplement unit at one side thereof by way of a soaking liquid outlet tube and a liquid recycling tube; and also associated with an air compressor and an air filter unit at the other side thereof with an air dispensing frame having a plurality of air outlets disposed thereon located at the bottom of the soaking tank so as to permit pressurized air produced by the air compressor to evenly stir up the soaking liquid and the soaked food in cooperation with the vibrated and shaked food receiving basket whereby the soaking process can be effected in a faster and better manner.
摘要:
A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval. Thus, ambient pressure surrounding the food product may be reduced and low temperature steam allowed to surround the food product for a predetermined period of time to cook the food product. When cooking is completed, the ambient pressure may be restored to atmospheric pressure and the food product held at a preferred temperature without further cooking.
摘要:
A pressure cooker includes a bayonet closure and two complementary handles, one of which is fitted to the body of the cooker, and the other is connected to the lid. The upper handle is provided with a lever for obtaining different degrees of pressure within the cooker. The lever has a groove in which a transversal shaft is received. A fork extending from the transversal shaft has a stepping at each end thereof. A control valve is assembled on the upper handle of the lid of the pressure cooker.
摘要:
An entirely uniformly heated responsive cooker comprising an inner pot and an outer pot, wherein the inner pot neither directly touches the heating source nor the wall portion of the outer pot by means of exhalation valve means capable of adjusting proper pressure and thermal energy existing in the outer pot according to the cooking requirements of different foods, resulting in the food in the inner pot being entirely and evenly heated by thermal energy so that the cooking time is reduced, safety is ensured, and the original flavor of food is preserved to effectively achieve the object of energy-saving and economy.
摘要:
A pretreatment method of frying processing comprises the steps of; dipping a raw material into a sugar solution thereby enabling the material to endure a relatively high temperature; drying-up a fried product for a short period of time without deteriorating the quality thereof at relatively high temperature; and raising the oil temperature at the beginning of frying processing rather than in the middle of the frying processing to stabilize the oil temperature as well as increasing the amount of water initially evaporated thereby shortening the time required for the frying processing.
摘要:
A pressurized batch cooking pot has an encircling radiant heater which has a high temperature insulation shell with end abutting the pot and a center portion spaced from the pot. A spiral coil is firmly embedded within the inner wall of the insulation shell with the outer surface of the coil turns opposed to the pot exposed and flattened. The oil level in the pot is somewhat above the uppermost end of the heating coil. The air gap between the coil and the pot is selected for efficient energy transfer. The spiral coil is formed in vertically spaced rows circum-ferentially distributed about the pot. Integral end connections are formed substantially rectangular with a plurality of coil turns integrally joined to the turns of the parallel rows by a similar integral U-shaped wire. The pot is a relatively elongated unit having a length to diameter ratio of at least 1.6 to 1. The outside of the sidewall of the pot has a black body coating. The cooking oil is operated with a cooking temperature of approximately 300.degree. F. to 335.degree. F. The heater is a modular construction having identical sections for each phase line of the supply.
摘要:
The invention concerns a steam pressure cooking pot consisting of a container accommodating the product to be cooked, a cover with safety valve capable of being placed thereupon, a locking means clamping container and cover to one another in the closed condition, and a seal disposed between cover and container securing the inside space of the pot against a drop in pressure in the closed condition, with a sealing lip of the seal pointing radially inwardly lying against the cover or the container which, upon pressing down on the cover in the direction toward the container, lifts off from the sealing emplacement on the cover or on the container, and with the cover or container, upon subsequent movement of the cover into the opening condition, executing a relative movement toward the sealing lip. Disposed radially outside the edge of the sealing lip, between the sealing lip and the cover or the container, is a slide element that acts as a levered support for the lifting movement of the sealing lip.
摘要:
Permanent ovenware capable of repeated use in both conventional thermal and microwave ovens fabricated from wholly aromatic polyester compositions and, more particularly, from oxybenzoyl polyester compositions containing up to about 60% of talc having present a minimum content of material decomposable at elevated temperatures.