Deep fat fryer

摘要

A food cooker is illustrated in the form of a deep-fat fryer, in which the fat is isothermally heated to an operating temperature below a temperature range in which an unacceptably high rate of undesirable decomposition products formation occurs in the cooking liquid. The heat transfer process used is vaporization and condensation of a confined liquid essentially isothermally and substantially at the working temperature. Condensation of the heat transfer vapor takes place at an outer surface of the container for the fat. Heat is applied to the heat transfer liquid remote from the container, which having no heating element or elements intruding into its interior is easy to clean. Heat is transferred to the cooking fat by condensation of the heat transfer vapor essentially only as it is used by the load being cooked. Hot spots are minimized, so that the formation of undesirable decomposition products of the cooking fat is retarded. The volume of cooking fat required to cook a given load can be reduced, and its useful life extended.