| 摘要 |
1320567 Food cooking system; hot fat filter KENTUCKY FRIED CHICKEN CORP 1 June 1970 [5 June 1969] 26303/70 Headings B1X and B1D [Also in Division H1] A pressurized food cooking system comprises (Fig. 1) a closable cooking pot 10, having a movable lid 12 detachably supporting a rack structure for carrying the food parts, a pump 35, a heat exchanger 50, and connecting conduits 28, 29, 31, 38, 48, 54, 26 for circulation of pressurized cooking liquid through pot 10 during the cooking cycle. The cooking pot 10 (Fig. 3) comprises tank 11 preferably covered with heat insulation 15, lid 12 supported by cross bar 18, which can be raised or lowered by motor 24 by movement of jack screws 19 through rotatable sleeves 20, wire racks 210 for the food to be cooked and sealing ring 17. The cooking system may include a by-pass circuit which comprises heatable filter tank 55 for the cooking fluid'a pre-melt tank 68 for topping-up the cooking fluid level in pot 10 at start-up, and a flow valve 46 (see Group H1) which operates to turn on the heaters in heatexchanger 50 only when the rate of flow'of cooking liquid is sufficiently high. Timer 97 controls the cooking cycle. Fig. 2 (not shown) relates to the pressure relief and let down system for pot 10. |
