COOL ZONE AND CONTROL FOR PRESSURE FRYER

摘要

A vessel for cooking food under pressure wherein the shape of a bottom surface of the vessel and the position of heating elements which heat cooking fluid contained within the vessel act to form a cool zone in a region near the bottom surface. Within the cool zone, the temperature of the cooking fluid is maintained below the cooking temperature so that food particles dislodged from the food being cooked do not burn and contaminate the cooking fluid. In addition, the temperature in the cool zone is maintained above the boiling point of water so that moisture contained within the food particles is continuously evaporated during the cooking cycle, preventing boil over conditions. A novel pressure release system is provided for intermittently operating a pressure release valve near the end of the cooking cycle. A computer controller controls operation of the release valve based upon the temperature of the cooking fluid to eliminate sudden drops in temperature.