| 摘要 |
Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried foods. Preferred embodiments herein also may be versatile enough to, besides deep frying foods, be able to steam and boil foods. Preferred embodiments may employ multiple cooking cycles and versatile food support means to fully cook foods. These may provide special advantages for larger unitary foods, such as by way of nonlimiting example, a Thanksgiving turkey. Preferred embodiments may provide advantages including, but not limited to: minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; lowering of warehousing costs; reduced manufacturing costs; and being lighter and more easy to handle in the kitchen. Preferred embodiments of accessory items may simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories may facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life. Methods are disclosed which help purify oil for extended life without use of filtration. |
| 主权项 |
1. A method of deep frying a unitary article of food, the method comprising steps of:
affixing a support frame to a unitary article of food, wherein the support frame is operable for fluid flow in a horizontal and vertical direction relative to the food, such that at least a portion of the support frame is disposed internally to the unitary article of food such that the food is fixed on the support frame at a set depth relative to hot oil disposed in an associated vessel, wherein the support frame is fluid permeable horizontally and vertically relative to the unitary food article; placing the support frame and affixed article of food into the hot oil such that the support frame is separated from an associated heating element by an associated perforate screen disposed at a generally fixed distance from the support frame; executing a first food cooking session which includes cooking part of, but less than all of, the unitary article of food by heat transferred to the article of food via hot oil, the cooking being accomplished by immersing part of, but less than all of, the unitary article of food in the hot oil while the unitary article of food is in direct continuous contact with a support which does not move during cooking; and in a second food cooking session, repositioning the unitary article of food relative to the hot oil such that parts of the unitary article of food which were not immersed in the hot oil during the first food cooking session, become immersed during the second food cooking session. |
