U.S. patent application number 13/155666 was filed with the patent office on 2012-01-12 for cooking apparatus.
This patent application is currently assigned to MASTERBUILT MANUFACTURING, INC.. Invention is credited to John D. McLemore.
Application Number | 20120009317 13/155666 |
Document ID | / |
Family ID | 34193600 |
Filed Date | 2012-01-12 |
United States Patent
Application |
20120009317 |
Kind Code |
A1 |
McLemore; John D. |
January 12, 2012 |
COOKING APPARATUS
Abstract
A domestic fryer assembly and method of using which includes
interconnected shell and cooking pot with the shell having an
interior cavity receiving the cooking pot. A heating unit as in a
resistance bar heater unit is supported by the combination shell
and cooking pot and extends down into the cooking pot and features
a generally horizontal portion suspended above the cooking pot
bottom and preferably having a configuration of a horse-shoe with
outer curved sides that generally follow the curvature of the
supporting pot. The cooking pot is designed to hold sufficient
cooking fluid to provide for deep frying relatively large single
item food pieces as in a whole turkey of, for example, 8 to 18
pounds. The food item is preferably retained in a cooking basket
that is dimensioned for insertion into the cooking pot. The cooking
pot also preferably includes one or more volume reduction step-ins
such as a bottom or lower one for doubling as a cooking basket
support and/or an upper annular ledge step-in in the pot.
Inventors: |
McLemore; John D.; (Fortson,
GA) |
Assignee: |
MASTERBUILT MANUFACTURING,
INC.
Columbus
GA
|
Family ID: |
34193600 |
Appl. No.: |
13/155666 |
Filed: |
June 8, 2011 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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11141194 |
Jun 1, 2005 |
7981459 |
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13155666 |
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10640691 |
Aug 14, 2003 |
6941857 |
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11141194 |
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60402912 |
Aug 14, 2002 |
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Current U.S.
Class: |
426/438 ;
99/403 |
Current CPC
Class: |
A47J 37/1209 20130101;
A47J 37/1266 20130101; A47J 37/1295 20130101 |
Class at
Publication: |
426/438 ;
99/403 |
International
Class: |
A47J 37/12 20060101
A47J037/12; A23L 1/01 20060101 A23L001/01; A23L 1/315 20060101
A23L001/315 |
Claims
1. A domestic fryer assembly, comprising: a shell having an
interior cavity; a cooking pot dimensioned for receipt within said
interior cavity; a heat source positioned for heating a cooking
fluid within said pot; and said pot being dimensioned to receive in
cooking position a 12 pound turkey.
2. The assembly of claim 1 wherein said cooking pot includes a
radial step-in section that is positioned in a lower third of said
cooking pot.
3. The assembly of claim 2 wherein said heat source is a resistance
bar having a first section that extends down into the pot and a
second section that is suspended above a bottom surface of said
cooking pot.
4. The assembly of claim 3 wherein said step-in section is
positioned above said second section of said resistance bar.
5. The assembly of claim 4 wherein said step-in section of said
cooking pot includes a plurality of step-in segments spaced
peripherally about the side wall of said cooking pot.
6. The assembly of claim 5 further comprising food holding means
having a radial outer region dimension for support by said step-in
section of said cooking pot.
7. The assembly of claim 6 wherein said food holding means
comprises a basket having cooking fluid flow through apertures and
grasping means.
8. The assembly of claim 1 further comprising fold holding means
dimensions for receiving the 12 pound turkey, and means for
supporting said food holding means in a suspended state above a
portion of said heat source extending along a bottom surface of
said cooking pot.
9. The assembly of claim 8 wherein said means for support includes
a first step-in section formed in said cooking pot.
10. The assembly of claim 9 wherein said cooking pot includes a
second radial step-in portion and said second radial step-in
portion is positioned above said first radial step-in portion and
is radial outward of said first step-in portion.
11. The assembly of claim 1 further comprising food holding means
and wherein said heat source includes a resistance heater bar that
includes a portion extending down into said cooking pot and wherein
said food holding means is dimensioned for receipt within said
cooking pot and includes a recessed portion that extends in common
with the downwardly extending portion of the resistance heater
bar.
12. The assembly of claim 1 wherein said cooking pot includes a
cooking fluid fill line representing a cooking fluid volume from 8
to 16 quarts.
13. The assembly of claim 12 wherein said cooking pot has an
overall volume of about 2 to 3 times that represented by the fluid
fill line.
14. The assembly of claim 1 wherein said shell includes receiving
means for receiving said cooking pot to preclude free relative
rotation.
15. The assembly of claim 14 wherein said receiving means includes
a notch formed in an upper edge of said shell that is dimensioned
to receive a tab portion of said shell.
16. The assembly of claim 14 wherein said receiving means includes
a connection block designed to connect with a corresponding
connection block fixed to said cooking pot.
17. The assembly of claim 1 wherein said shell is a multicomponent
unit with a first component including an upper annular rim of
plastic, and intermediate metallic shell wall and a lower base
support with suspension projections extending thereof.
18. A domestic fryer assembly, comprising: a shell having an
interior cavity; a cooking pot dimensioned for receipt within said
interior cavity; a heat source positioned for heating a cooking
fluid within said pot; and said pot comprising step-in means formed
in a lower half of said pot.
19. The assembly of claim 18 wherein said heat source includes a
heater bar with a generally horizontal portion positioned below an
upper surface of said step-in means.
20. The assembly of claim 19 further comprising a turkey basket
dimensioned for receiving turkeys of 8 to 18 pounds and having a
configuration which comes in supporting contact with said step in
means.
21. The assembly of claim 20 wherein said cooking pot has an upper
annular flange which is in supporting relationship with said
shell.
22. A method of deep frying a turkey with a domestic fryer,
comprising: inserting a turkey into a cooking pot; and heating
fluid in said cooking pot with an electric heater unit in contact
with the fluid in the cooking pot.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] The present application claims priority under 35 U.S.C
.sctn.119(e) to U.S. Provisional Appln. No. 60/402,912, filed Aug.
14, 2002 and entitled Cooking Apparatus, which application is
incorporate herein by reference
FIELD OF THE INVENTION
[0002] The present invention features a cooking apparatus with a
preferred embodiment being a domestic indoor electric power sourced
fryer that is well suited for deep frying large food objects such
as a turkey.
BACKGROUND OF THE INVENTION
[0003] Outdoor deep frying of turkeys has gained in popularity with
the advent of outdoor cooking apparatus such as the Grand Slam
Turkey Fryer.TM. of Masterbuilt Mfg. Inc. in Columbus, Ga. which
includes an outdoor propane burner, large cooking pot (e.g., 30
quarts) a cooking basket (or other means for manipulating large
food items as in a turkey) and a grab handle. A cooking apparatus
of this type provides for deep frying large food items with turkeys
(e.g., 8 to 18 lbs in weight) being illustrative. However, weather
conditions or the lack of a suitable location (e.g., apartment
dwellers) can prevent or lessen the desire to use an outdoor
cooking apparatus.
[0004] As illustrated by U.S. Pat. Nos. 6,138,552 and 6,002,111
there also exist indoor, home use or domestic electric fryers.
These devices, however, are designed for frying small, multiple
individual food items in groups as in fries, onion rings, and
vegetables.
SUMMARY OF THE PRESENT INVENTION
[0005] The present invention features a non-outdoor, preferably
electric power sourced fryer such as a non-commercial or domestic
"house use" sized electric fryer that can accommodate large single
piece food items such as turkeys (e.g., 8 to 18 lb turkeys or
turkeys in the more common 10 to 14 lb range). Also, in a preferred
embodiment, while being able to handle items such as 8 to 18 lb
turkeys, there is maintained a low volume cooking fluid (e.g., 6 to
16 quarts) in a first embodiment and 8 to 12 in even further
reduced cooking fluid volume alternate embodiments with a 10 quart
"fill line" demarcation being preferred. The present invention thus
provides a means for domestic home owners to enjoy deep fried large
food items such as a turkey in an electric fryer positioned on a
countertop, tabletop or the like.
[0006] The present invention thus features a domestic fryer
assembly, comprising: a shell having an interior cavity, a cooking
pot dimensioned for receipt within said interior cavity, and a heat
source positioned for heating a cooking fluid within said pot; and
with the pot being dimensioned to receive in cooking position a 12
pound turkey.
[0007] The cooking pot preferably includes a radial step-in section
that is positioned in a lower third of said cooking pot, and the
source is preferably a resistance bar having a first section that
extends down into the pot and a second section that is suspended
above a bottom surface of said cooking pot. The assembly of the
present invention further features an embodiment with step-in
section positioned above the second section of said resistance bar.
The assembly also preferably features step-in section of the
cooking pot includes a plurality of step-in segments spaced
peripherally about the side wall of said cooking pot.
[0008] The assembly further comprises food holding means having a
radial outer region dimension for support by said step-in section
of said cooking pot such as a basket having cooking fluid flow
through apertures and grasping means, and with the basket
dimensioned for receiving a 12 or 14 pound turkey, for example. The
means for supporting the food holding means in a suspended state
above a portion of said heat source preferably extends along a
bottom surface of said cooking pot, as in a lowered positioned
first step-in section formed in the lower end of the cooking pot.
There is also preferably features a second radial step-in portion
and said second radial step-in portion is positioned above said
first radial step-in portion and is radial outward of said first
step-in portion.
[0009] The heat source preferably includes a resistance heater bar
that includes a portion extending down into said cooking pot and
wherein said food holding means is dimensioned for receipt within
said cooking pot and includes a recessed portion that extends in
common with the downwardly extending portion of the resistance
heater bar. The cooking pot also is shown to include a cooking
fluid fill line representing a cooking fluid volume from 8 to16
quarts, and with cooking pot having an overall volume of about 2 to
3 times that represented by the fluid fill line.
[0010] The assembly of the present invention also preferably
includes a shell that has receiving means for receiving said
cooking pot to preclude free relative rotation such as a notch
formed in an upper edge of said shell that is dimensioned to
receive a tab portion of said shell. An alternate embodiment
features for the receiving means includes a connection block
designed to connect with a corresponding connection block fixed to
said cooking pot.
[0011] The shell is preferably a multi-component unit with a first
component including an upper annular rim of plastic, and
intermediate metallic shell wall and a lower base support with
suspension projections extending thereof.
[0012] An embodiment of the invention features a domestic fryer
assembly, comprising:
[0013] a shell having an interior cavity; a cooking pot dimensioned
for receipt within said interior cavity; a heat source positioned
for heating a cooking fluid within said pot; and said pot
comprising step-in means formed in a lower half of said pot. The
assembly also preferably features a heat source that includes a
heater bar with a generally horizontal portion positioned below an
upper surface of said step-in means. A turkey basket dimensioned
for receiving turkeys of 8 to 18 pounds has a configuration which
comes in supporting contact with said step in means. Also, the
cooking pot has an upper annular flange which is in supporting
relationship with said shell.
[0014] The present invention also features a method of deep frying
a turkey with a domestic fryer, comprising: inserting a turkey into
a cooking pot; and heating fluid in said cooking pot with an
electric heater unit in contact with the fluid in the cooking
pot.
BRIEF DESCRIPTION OF THE DRAWINGS
[0015] FIG. 1 illustrates a perspective view of the electric cooker
of the present invention in an unassembled state.
[0016] FIG. 2 illustrates a perspective view of components of an
electric cooker in an assembled state but for the attachment of the
electric cord.
[0017] FIG. 3 shows a view of the electric cooker with the cover
removed and the basket in a drain mode.
[0018] FIG. 4A shows the heater unit by itself.
[0019] FIG. 4B shows a cut-away rear view of the heater unit with
the cord plug means shown
[0020] FIG. 4C shows an enlarged, cut-away front view of the heater
unit.
[0021] FIG. 4D illustrates a close up view of a preferred
electrical connection for connecting the heater unit to a power
source.
[0022] FIG. 5A illustrates a top plan view of an alternate
embodiment of the cooker of the present invention with the pot,
basket and cover removed, and with the cooking pot having step-in
means.
[0023] FIG. 5B shows a cross-sectional view taken along
cross-sections line V-V in FIG. 5A.
[0024] FIG. 6 shows an exploded view of the above featured
embodiment of the present invention with a "double step-in" cooking
fluid volume reduction cooking pot.
[0025] FIG. 6A shows a view similar to FIG. 5A with a preferred
"double step-in" cooking fluid volume reduction cooking pot and
with the temperature sensors removed.
[0026] FIG. 6B shows a perspective view of "double step-in" cooking
fluid volume reduction cooking pot alone.
[0027] FIG. 6C shows a view similar to FIG. 6A but with an
alternate embodiment of the cooking pot.
[0028] FIG. 7 shows a cross-section view taken along cross section
line VII-VII in FIG. 6A together with a basket inserted.
[0029] FIG. 8 shows a bottom plan view of an embodiment of the
outer shell of the present invention.
[0030] FIG. 9 shows a top plan view of the cooker cover.
[0031] FIG. 10 shows a cross-section view similar to FIG. 7, but
with turkey positioned in the cooking pot prior to lid closure.
[0032] FIG. 11 shows a cross-sectional view with the basket in a
drain position after cooking the turkey.
[0033] FIG. 12 shows a first alternate embodiment of the food
support means.
[0034] FIG. 13 shows a second alternative embodiment of the food
support means.
[0035] FIG. 14 shows an additional embodiment of the present
invention with an alternate low cooking fluid volume cooking
pot.
[0036] FIG. 15 shows a view of the cooking pot being filled with
cooking fluid to a level between the max/min fill range.
[0037] FIG. 16 shows an exploded view of an alternate multi-member
embodiment of the shell of the present invention.
[0038] FIG. 17 shows an exploded view of an additional alternate
multi-member embodiment of the shell of the present invention.
[0039] FIG. 18 shows a notch of shell and tab of cooking pot
relationship.
[0040] FIG. 19 shows a liner block interconnection between the
shell and cooking pot as an alternate to
DETAILED DESCRIPTION
[0041] A first embodiment of the present invention is shown in FIG.
1 and features a cooking apparatus 20 comprising shell 22 having
external wall 24 (includes, for example, a continuously curved wall
such as a circle or oval, a multi-sided wall in horizontal
cross-section, and/or a wall having interior wall spacing width
deviations relative to the vertical direction), base 26 and upper
opening 28 leading into interior cavity 30. Shell 22 is preferably
made of a relatively sturdy material such as steel or a heavy gauge
aluminum, and can be either a single wall shell or a laminate or a
multi-stack wall as in a double walled shell with or without
intermediate insulating material (not shown).
[0042] As seen from FIG. 1 and the bottom view of the shell in FIG.
8, feet or lift-off means (e.g., individual feet or one or more
continuous annular ring members) 32 are fixed to (or integral with)
base 26 of the shell and extend downward for contact with the
support below such as a table or countertop. Preferably, there are
provided a plurality of spaced apart feet 32 (e.g., three with
equal 120.degree. spacing around the circumference as shown in FIG.
8 or six with 60.degree. spacing as partially shown in FIG. 6) for
preferred cylindrical shell embodiments of the invention. Feet 32
help promote air flow across the bottom surface of base 26 and
spacing separation in general between the heat source (resistor and
heated cooking fluid) and underlying support so as to help avoid
overheating damage to the underlying support.
[0043] Shell 22 further includes grasping handles 34 shown in the
figures to be diametrically oppositely positioned within the upper
15% of the height of shell 22 and below the upper bead or edge 36
of shell 22 having notch NT formed over a small portion (e.g., less
than 2 inch circumference). As shown from 5B, the height H1 of the
shell from the interior surface 38 of the bottom of shell 22 to
upper rim or bead edge 36 and the diameter or average width D1 are
sized for the below described accommodation of a container that is
itself sized for handling large food items such as an 8 to 18 lb
turkey T (See FIGS. 10 and 11) preferably in a horizontal
orientation to maintain a lower center of gravity which further
lowers the pot tipping potential (e.g., the cooking apparatus is
designed to accommodate up to 30.degree. of tilt before tipping
when in a fully filled state (e.g., with a maximum turkey size in
oil at the full level state)). A preferred height range H1 includes
9 to 20 inches, more preferably 12 to 15 inches with 12.75 inches
being well suited based on the additional preferred food sizing
characteristics set out below (e.g. a maximum 14 pound turkey
recommendation). FIG. 5B further illustrates shell diameter D1 (the
interior surface diameter or a maximum width value of the interior
surface if other than a circular shell configuration is involved)
preferably in the range of 10 to 20 inches or more preferably 12 to
18 inches with 15 inches being well suited for the present
invention. These diameter or peripheral width spacing values are
well designed to accommodate a container such as the corresponding
cooking pot embodiment described below for cooking large single
item food objects as in a turkey. The preferred volume presented by
the interior shell wall (e.g., a preferred cylindrical shape) or
walls of the shell is designed for receiving cooking pot 42 which
preferably is formed either with a typical cylindrical design as
shown in FIG. 1 or of a design that provides a reduced cooking
fluid volume, while still being suited to accommodate large food
items as in a whole turkey, which turkey in and of itself,
generally occupies a volume that will result in an increase of 35
to 65% in cooking fluid level from a pre-insertion of turkey to a
post insertion of turkey (or other large single food item) state.
It should be noted that any dimension provided herein is for
illustrative purposes and not meant to be limiting relative to the
general scope offered by the present invention.
[0044] FIG. 1 illustrates cooking pot 42 as being designed for
receipt inside cavity 30 of shell 22 and preferably being of a
height that provides for some degree of overhang relative to the
upper rim of the shell, as illustrated by FIGS. 3 and 5B. In the
embodiment illustrated in FIG. 1, cooking pot 42 has bottom 44
(preferably flat on the inner side, but raised or depressed areas
on the inner side are also featured under the present invention),
side wall 46 (which term is meant to encompass, for example, a
single continuous side wall as in a continuous curvature
cross-section (circular or oval) or multi-sided configurations as
in non-cylindrical configurations and side walls having relative
width deviations going in the vertical direction) with interior
surface 48 defining upper opening 50 and pot cavity 52 (FIGS. 5A
and 5B).
[0045] As best seen by FIG. 5B, shell 22 has an upper edge 36 that
preferably includes an upper curved or flat support section to
provide a contact support region for overlying flange 54 of cooking
pot 42. Flange 54 of pot 42 preferably features a first section 55
extending horizontally or more horizontally than vertical and is
either planar or curved such as a planar orientation associated
with a curved or planar shell upper edge of the shell. In addition,
as shown in FIG. 5B, flange 54 further preferably includes a radial
outer second flange section 56 that extends vertically or more
vertical than the first section 55. The distance between the outer
wall surface of the shell's main body, and the interior surface of
the flange section is preferably designed for providing a limited
radial movement potential relationship while, on the other hand,
preferably avoiding a tight or difficult to separate interference
fit between flange section 56 and the below supporting shell edge
36 (e.g., a radial clearance of 0 (slight contact all around) to
1/8 inch (limited radial adjustment potential). This flange nesting
relationship helps properly align cooking pot 42 within the
receiving cavity presented by shell 22 (e.g., establishing an equal
radial spacing between the shell and pot at different horizontal
cross-sections over the height of the cooking pot as in the upper
half to upper quarter of the cooking pot depending on the degree of
volume reduction slope in the portions of the cooking pot as
described in greater detail below). The radial distance of flange
54 is of, for example, 0.5 to 1.25 inches in radial width
[0046] There is also preferably provided a suspension spacing S4
of, for example, 0.25 to 1.25 between the exterior bottom surface
of cooking pot 42 and the facing interior bottom surface of shell
22 with a 0.5 inch spacing being well suited for purposes of the
invention. In addition to being spaced in the vertical direction,
the suspended cooking pot also preferably has its outer wall
surface spaced from the interior side wall of shell 22 (e.g.,
spacing W5 of, for example 0.25 to 2.0 inches with 0.75 inch being
preferred) which is shown of equal value for more then a majority
of the cooking pot height, but can vary as explained below for the
cooking fluid volume reduction embodiments and also at the bottom
region where cooking pot 42 preferably includes a support step-in
means 58.
[0047] In an alternate embodiment, (not shown) there is a direct
and/or non-concentric contact bottom relationship and/or a direct
and/or non-concentric contact side wall relationship. From the
standpoint of, for instance, improved exterior insulation the
concentric side and bottom suspension spacing arrangements are
preferred.
[0048] A preferred embodiment of the invention has a cooking pot 42
that includes a preferably integrated hereafter "step support" or
step-in means 58 providing for basket or food cooking item support
and/or cooking fluid volume reduction. FIGS. 5A and 5B illustrate a
first embodiment of a cooking pot with an integrally formed step
support 58 which steps radial in form a location coincident with
the bottom of the pot in a preferred embodiment and can take on a
variety of forms such as the stepped shoulders 60, 62, 64 and 66
arranged in circumferential series along the interior, bottom
region within (e.g., a lower quarter) of the side wall 46 of pot
42, with non-stepped in or recessed areas 61, 63, 65 and 67
therebetween as shown in FIG. 5A. Recessed areas 61, 63, 65, and 67
provide for improved cooking fluid circulation between the area
immediately above interior bottom surface 138 of pot 42 and along
the portion of inner surface 48 of pot side wall 46 positioned
above step support 58. Recess 67 does the same as well as providing
access means for heater resistance element 134. As shown in FIG.
5B, the stepped shoulders of step-in means 58 are preferably
designed to facilitate their being formed integrally (e.g., as a
process step or component in a pot stamping or shaping process)
with, for example, a concave-convex-concave curved bottom cooking
pot 42 sequence represented by radius lines R1, R2 and R3
respectively, or in a less preferred embodiment, suspension inserts
(e.g., welded pads) are provided on the shell and/or cooking pot.
The
[0049] In addition to the preferred shell feet and cooking pot
suspension (upper flange/bead overlap), there is also preferably
provided by way of step support 58 in cooking pot, a suspension
spacing S1 between the below described basket or food support means
70 and the interior, bottom surface 138 of the cooking pot. Spacing
Si is designed to avoid direct contact between the below described
basket or alternate food support means (e.g., a through or into
turkey skewer with bottom platform or spoke arrangement that is
sized for contact along suspension means 58) and heating element 68
and/or to provide for cooking fluid circulation between the direct
support food holder and the surface 138. When considering the
relatively high weights involved in food items such as a turkey,
the step-in means provide extra support as compared to reliance
solely on, for example, the upper flange 54 of cooking pot and bead
36 of shell for support of the cooking fluid and food item and food
support means as in a basket received within the pot and preferably
positioned so as to avoid direct contact with a heating source
positioned between the food support means (e.g., basket) and the
bottom of the cooking pot. Also while steps such as 62 are shown to
be greater in circumference than the intermediate recesses such as
63, this size relationship is reversible with the recesses being
circumferentially longer than the steps or equal thereto. From the
standpoint of avoiding high cooking fluid volume usage, having the
steps 62 of longer circumferential length than that of the
intermediate recesses (e.g., a 2:1 to 8:1 ratio) is preferred. The
recessed side walls are preferably made smoothly contouring to
facilitate the pot forming process and can include divergent or
convergent orientations to promote fluid channeling. While an
integrated and contemporaneously "formed with pot" suspension means
is preferred, as noted above, alternate suspension means such as
members welded or otherwise fastened to the pot are featured under
the present invention, including items that extend through the pot
wall before extension into supporting contact relative to the
underside or side of the to be positioned basket 70. However, the
integrated step in means is preferred from ease in manufacturing
and in view of the harsh environment of the cooking fluid.
[0050] In a preferred embodiment, spacing S1 between the cooking
pot bottom and the bottom of the food support means and/or support
contact surface of the step-in means 58 preferably ranges from 0.25
to 2 inches, more preferably about 0.5 to 1.5 inches, with 1 inch
being a representative value of a preferred embodiment. The overall
height S2 (FIG. 5B) and width W1 (e.g., the interior diameter above
the step-in) of pot 42 is designed to accommodate maximum vertical
heights and horizontal dimensions of large food items such as
turkeys as well as the typically utilized thin layer of cooking
fluid that covers a submerged food item(s) and preferably an
additional clearance area that is sufficiently high enough up from
the cooking fluid upper layer to help ensure retention of bubbling
cooking fluid subjected to a maximum temperature generated by
heating element 68 (e.g., a maximum heater control setting of
400.degree. F.) below the cooking pot upper edge 54. A preferred
height range for height S2 is one that is less than H1 to provide
the spacing S4 as in 8.5 to 19.5 inches, more preferably 11 to 15
inches with 12.25 being illustrative of a preferred embodiment
height. A percentage ratio for S2 to H1 is preferably 88 to 98%,
more preferably 90 to 96% with 96% being an illustrative percentage
for a preferred embodiment. The difference between the preferably
longer H1 and the preferably lower value S2 is essentially equal to
the suspension value S4 when considering that the upper end of the
cooking pot has its flange in contact support with the rim of the
cooking pot and its thickness is typically somewhat minimal when
considering the overall height of the cooking pot.
[0051] The interior width or diameter W1 for the side wall portion
of cooking pot 42 above suspension means or step-in region 58 shown
in FIG. 5B and preferably ranges from 9 to 18 inches, with 12 to 16
inches being more preferred and 13.75 inches being illustrative of
a preferred embodiment value. A preferred embodiment features a
cylindrical configuration, with diameter W1 (for non-cylindrical
shapes, W1 is the average width for the side wall 46 above the
step-in region). The maximum diameter of the cooking pot is
represented by W1 plus two times the flange 54 width (e.g., 15.375
with an 0.8125 inch flange and a 13.75 W1 value). W2 illustrates
the width between the interior surface of pot 42, above any step-in
region, and the interior edge of the step-in region 58 such that W2
is representative of the degree of step in for stepping means 58.
This step in distance between the two noted locations represented
by W2 is preferably 1 to 4 inches, more preferably 2 to 3 inches
with 2.25 inches being illustrative of a preferred embodiment.
[0052] Width W3 (FIG. 5B) illustrates the width between the
outermost step contact point of basket 70 (described below--and
while in a concentric cooking position) and the outermost edge of
step 58 which coincides in the illustrated embodiment with the
cylindrical interior surface of the upper portion of pot 42 shown
in FIG. 5B. The interior contact point of W3 is preferably located
in an intermediate region of W2 such as at a 25% to 75% distance
out from the outer edge of pot bottom surface 138 coinciding with
the interior edge of the step-in region. The overall volume of the
cooking pot is preferably 25 to 35 quarts, more preferably 25 to 29
with 28 or 29 being illustrative of a preferred embodiment. While
the arrangement shown in FIG. 5B is, to some degree, a low volume
embodiment (e.g., with the assistance of the step-in 58), the
present invention also features alternate lower volume reduction
embodiments such as those described below and illustrated in FIGS.
6, 6A, 6B, 6C to 7. For example, the bottom step in means 58 shown
in FIG. 5B provides, for example, for a reduction from what would
normally be a 30 quart pot to a 29 quart pot (e.g., a reduction of
for example 0.5 to 3 quarts via a bottom step in). The
aforementioned double step in cooking pot of FIG. 6, for example,
having an upper annular step in and a bottom step in means like 58
can provide for even greater cooking fluid volume reduction and
provides a reduction in the overall volume of the cooking pot from
30 quarts down to 28 quarts, for example, (e.g., a reduction of for
example 1.0 to 4 quarts via a bottom step in and an upper step in),
with the upper and lower step ins preferably being below or
essentially at the maximum fill line and below the level reached
when the food item is inserted.
[0053] An additional embodiment of the present invention features
basket legs 88 (shown in dashed lines) such that the step-in's are
optional relative to achieving basket or food support means 70
suspension, but can still be relied upon for volume reduction. W4
illustrates a spacing between the outer surface of basket 70 and
the inner surface of pot 42 (average if varying as in other than a
cylindrical shape) and with the basket 70 preferably being in a
concentric arrangement inside the pot. Suitable values for W4
include 0.5 to 2.0 inches, more preferably 0.75 to 1.5 inches, with
0.875 inches being as illustrative value.
[0054] Width W5 illustrates the spacing (average if varying)
between the interior surface of shell 22 and the exterior surface
of cooking pot 42 above step-in 58. Suitable values for W5 include
0.25 to 1.75 inches, more preferably 0.5 to 1.25 inches, with 0.625
inches being as illustrative value. Food support means 70 is shown
in FIG. 1 as a basket, while FIGS. 12 and 13 illustrate alternate
food support means 170 and 270, respectively. As shown in FIG. 1,
basket 70 comprises bottom 72, side wall 74 and upper edge 76
defining food reception opening 78 leading to food reception cavity
80. Side wall 74 is preferably provided throughout with side wall
apertures 82 (with 3 to 6 vertically spaced circumferentially
extending rows of apertures preferred). As the basket is designed
to provide for deep frying heavy objects such as a turkey
(including the added weight associated with post cooking absorption
of cooking oil) it is preferably formed of unitary metal structure
with apertures formed therein and preferably not of low load wire
or metal rod screen or mesh arrangements such as in conventional
indoor deep fat fryers, although with suitable strength wires the
use of mesh is possible under the present invention. Because of the
heavy load possibility the basket is formed of relatively thick
aluminum (e.g., at least 1.0 mm thick) material. To maintain
sufficient strength there is a greater percentage of solid surface
than open surface in the areas where apertures are provided. For
example, 0.3 to 0.7 inch diameter holes with 0.7 to 1.5 inch
minimum spacing between holes. A series of 0.5 inch holes with 0.9
inch minimum spacing covering all surfaces of the basket provides a
good high strength/drain-steam arrangement. In this regard
reference is made to copending application U.S. Ser. No. 10/005,311
filed Dec. 7, 2001 and entitled Fryer, Boiler, And Steamer Cooking
Apparatus, which application is incorporated herein by
reference.
[0055] The basket has a side wall that is of sufficient height to
adequately retain a large turkey in position (preferably
horizontal) within the basket despite the turbulent effects of deep
fat frying. For example, a height ratio range of 2:8 to 5:8
relative to the cooking pot. A basket height as indicated is also
well suited for steaming typical quantities of seafood such as
clams and mussels. A basket height (main body) of about 7 to 10
inches Bottom apertures 84 are additionally provided and are
preferably sized and circumferentially serially spaced similar to
those in the side wall
[0056] FIGS. 5B and 7 further illustrate capture hook 86 shown in
full view in FIG. 1 and in cross-section in FIGS. 5B and 7.
Reference is again made to U.S. patent application Ser. No.
10/005,311 describing a basket with capture hook. The
aforementioned U.S. Provisional Appln. No. 60/402,912 describes a
reduced volume outdoor cooking pot having volume reduction means as
in radially inwardly extending walls. As explained above, the
present inventions also includes inwardly directed wall portions or
step-in means to help reduce volume of cooking fluid utilized while
still accommodating the potential for cooking large food item's as
in a turkey and also preferably positioned to double as an
underlying basket or food support means contact members.
[0057] An embodiment of the food support means includes support
means free of any bottom legs. Alternatively, there can be relied
upon legs designed to make contact with the pot thus rendering
optional step-in basket suspension means 58, or intermediate sized
bottom legs such as bumps formed in the bottom of the basket for
underlying support contact outside of the cooking pot but still
relying on shoulder support for suspension above the resistance
heater. As noted above, an alternate embodiment of basket 70 is
shown in FIG. 5B features bottom legs 88 designed to replace step
support means 58 or as a supplement thereto (stepped portion 58
used primarily for volume reduction). As shown in FIG. 5B, optional
basket legs 88 are designed to suspend the bottom of basket 70
above means for heating 68 and are arranged in a position which
avoids contact with the heating means over the full range of
possible radial movement between the basket and the pot (e.g.,
until either the basket outer wall or capture hook 86 contacts the
interior of the pot).
[0058] FIG. 12 illustrates an alternate embodiment of food support
means 170 having a turkey or large food item contact plate 90
having a diameter similar to the bottom of basket 70 so as to rest
on the pot's basket suspension means 58 when inserted into pot 42.
Food support means 170 includes a turkey or food item skewer pole
92 extending up from plate 90, with plate 90 also including a
plurality of apertures 94. Feet 96 extend down from plate 90 and
are preferably of the intermediate length described above which are
suspended above the bottom of pot 42 when plate 90 is resting on
suspension means 58, but which provide for suspension of plate 90
following removal and placement on an external support surface such
as a countertop, cooling container or plate (not shown) with the
suspension and apertured plate providing for cooling and controlled
dripping into a suitable cooling container or plate or absorbent
sheet. Skewer pole 92 features grasping loop 98 which is positioned
above the turkey held on the skewer pole and thus provides a
grasping location for a grasp handle (see FIG. 10 for an
illustration of grasping handle 100 being used as a bailing handle
grasping means for basket 70 removal). Suitable indents for the
radial ends of the spikes are also preferably provided to properly
position the intermediate bump members away from the resistance bar
in the event they extend down sufficiently.
[0059] FIG. 13 illustrates an alternate food support means 270
having a skewer pole 102 with grasping end 104 and spokes 106
having a radial extension suitable for suspending support means on
suspension means 58 of pot 42. Spokes 106 are shown to include
optional intermediate bump sections 108 which help in suspending
the food item to some degree off an underlying post cooking cooling
surface (not shown) in the suspension means 58. Various other
embodiments of food support means are also featured under the
present invention which preferably are able to accommodate a large
food item such as a turkey and retain the food item suspended in
the cooking pot either based on coordination in configuration to
have a suspension means of the cooking pot suspend the food support
means and/or to be self suspension supporting (e.g., legs) either
outside of the cooking pot or both in and out of the cooking
pot.
[0060] In a preferred embodiment the height of basket 70 is at
least 25 percent of the total height of cooking pot 42 and more
preferably falls with a range of 2/8 to 7/8 of the cooking pot. As
shown in FIG. 3, capture device 86 (e.g., a capture hook formed
with two circumferentially spaced hook prongs) is positioned
heightwise on the basket to provide some drainage clearance when
the pot and basket are lifted out of contact with the cooking fluid
which during cooking covers over the turkey. As seen from FIG. 10,
the dripping fluid returns close (some absorption involved) to a
turkey pre-insertion height level (e.g., a volume of 10 quarts (or
the roughly equivalent amount of 10 liters of cooking fluid
suitable for a turkey of about 12 to 14 pounds in weight.)
[0061] In other words, the capture hook is positioned on the basket
such that when it is placed into drainage mode through placement of
the capture device into contact with the supporting surface of
electric fryer pot 42, such as the upper flange or bead edge 54,
the under surface of basket 70 is sufficiently off the remaining
cooking fluid surface level as to provide for drainage of cooking
fluid from the suspended basket. FIGS. 10 and 11 illustrate these
two different cooking fluid states, with FIG. 10 illustrating a
cooking mode with turkey T submerged under upper surface level C1
of cooking fluid C and level C1 being a distance L1 below the upper
contact surface 54 of the cooking pot in a cooking mode state with
the upper end of turkey T submerged or sufficiently close to level
C1 to provide sufficient cooking heat temperature. Suitable values
for L1 include 3 to 6 inches with 3.75 inches being well suited
under the present invention or 20 to 50% of the overall height of
pot 42 with 25% being a suitable percentage. Distance L2,
representing the height from the upper edge of cooking pot 42 to
level C2 of the cooking fluid when the basket and turkey are
suspended above C2 is preferably 5 to 10 inches with 6.75 inches
being well suited for uses of the present invention, and with 45 to
65% of the overall height being preferred and with 55% being
preferred. This level C2 is roughly equivalent (e.g. within an inch
or two) to the fluid fill line shown in FIG. 15 (e.g., a 10 quart
line although there will be a minimal amount of cooking fluid
volume loss due to cooking and food absorption). In a preferred
embodiment, with a 12.25 inch high cooking pot, there is featured a
10 quart fill line at about a 5.5 inch height from the bottom of
the pot and about 3 inch anticipated clearance for cooking fluid
level post turkey insertion leaving about 3.75 inch clearance above
the post insertion fluid level to accommodate, for example, foam
ups, etc.
[0062] The clearance space between the bottom of suspended basket
70 and the bottom surface 138 of cooking pot 42 is shown in FIG. 11
as clearance distance CL and is controlled by the relative position
of capture device 86 which is (the contact portion) preferably
about 0 (essentially at) to 4 inches from upper edge 76 of basket
70 or more preferably 1 to 3 inches down from upper edge 76 or
within an intermediate range of 0 to 45% of the full height of
basket 70.
[0063] An additional feature of basket 70 includes clearance recess
or groove CR which runs vertically along the side wall of basket 70
between the baskets upper edge and a lower end of the basket
(preferably a rectangular cut out CO as shown in FIG. 1 which
facilitates the concave protrusion radially inward and preferably
extends to the bottom of the basket). As explained in greater
detail below, clearance recess CR is dimensioned to avoid direct
contact between the basket and a vertical component of a heating
unit 138 (FIG. 5A) when the basket is properly oriented such that
the recess CR is aligned with the heater portion 138 which is also
at a location aligned with notch NT in shell 22. Recess CR is also
preferably circumferentially spaced by 90 degrees from the contact
ends of bailing handle BH with basket 70.
[0064] With reference to FIGS. 4A, 4B there is illustrated heater
device 110 comprising heater element or heater means 68 and control
unit 112. Control unit 112 is shown in FIG. 4B to include electric
cord receptor 113 which receives connector 114 of electric cord 116
which has on its opposite end standard wall plug 118. Control unit
112 includes temperature information supply means 120 (e.g., an
electrical LED display or mechanical printed indicia back and with
dial, spotter etc.,) designed in conjunction with the desired
temperature range to be utilized in the fryer such as a range of 0
to 400.degree. F. or 0 to 450.degree. F. which ranges are well
suited for turkey frying and well below a flash point temperature
of cooking oils to be used (e.g., peanut oil). Control unit 112
further comprises on/off switch (e.g., pressure button) 122 which
has an integrated light such that when the button is placed on the
light shines below the button. There is also preferably provided
light 124 which turns off from an initial on state when the on
button is pressed when a set temperature level is reached or some
other signal means (e.g., flashing light and/or audible sound when
the level is reached). Temperature setting means 128 is supported
on main housing 126 of control unit 112 and is preferably in the
form of a turn dial 128 or an electric temperature setting device
such as direction arrow press buttons and/or number touch buttons.
Although not shown the interior of main housing 126 supports the
electrical connections involved in supplying power for cord 116 to
the heater element of the heating unit at the desired level to
conform to the temperature set by temperature setting means 128 as
well as the safety controlling means described below.
[0065] As can be seen from FIGS. 4A and 6, main housing 126 has
interior surface 130 which is elongated and arranged essentially
vertically, or with a common slope as the supporting outer shell.
The interior surface has means for engagement with shell 22 to help
provide a stable relationship. In one embodiment that connection
device is comprised of a pair of male projections PR1 and PR2 as in
T-shaped or oppositely outward arranged C-shaped cross section
projections. These projections extend outward toward the shell and
are arranged for sliding connection in female reception grooves
(GR1 and GR2) formed in block BL connected to the outer side of
shell 22 as shown in FIG. 6C. Grooves GR1 and GR2 have an open top
and a blocked off bottom to assist in proper height positioning.
Reverse female and male connection arrangements are also featured
under the present invention.
[0066] Heater means 68 includes main body mounting bracket 132
which is securely fixed to housing 126 and supports heater or
resistance element 134, which in a preferred embodiment is a
resistance heater bar which has two prong ends for electrical
connection in the control unit's housing. Heater element 134 is
shown to include upper section 136 in a direct supporting
relationship with mount 132 and is shaped to extend over and to
opposite sides of upper edge or flange 54 of pot, preferably in
horizontal fashion in its extension out from mounting bracket 132.
Bracket 132 is provided to secure heater element in a preferred
generally concentric spacing relative to the interior side wall of
the pot (i.e., preferably both a side wall spacing and a suspension
arrangement relative to the bottom surface of the pot). Also, notch
NT provides a clearance location for the passage of the two prongs
of the shaped resistance bar extending over the upper edge of notch
NT into its reception area of main housing 126. In combining
cooking pot 42 and shell 22 together there is preferably an
arrangement featuring a tab member that is provided by way of a
pair of circumferentially spaced cuts and a bending down to, for
example, 45 degrees and a bending of any radially outward
overextending portion down against the side of the shell. This
arrangement is shown in FIG. 18 and helps in locking the two
components together and helps in covering over a gap in between the
shell and cooking pot. In an alternate embodiment shown in FIG. 19,
the notch recess receives a connection block liner BR1 which is
designed for a male/female connection with a corresponding
connection block BR2 provided by the cooking pot as in a downwardly
extending block member sections (spaced apart to accommodate the
upper, horizontal components of the resistance heater bar).
[0067] Heater element 134 further includes more vertical
intermediate section 138 (true vertical or, close to true vertical
(.+-.10.degree.), or with a slope corresponding or within
10.degree. to the adjacent most surface of cooking pot 42 when the
heater device is in operational position) which extends for
essentially the full length of the interior surface of cooking pot
but for a bottom of pot clearance spacing as shown in FIG. 5B of,
for example, a spacing SB of 0.125 to 0.750 inch above the interior
bottom surface of pot 42, which is suitable to avoid direct pot
contact and provide some degree of cooking oil circulation under
the heating element bottom section 140. With notch NT accommodating
heater element thickness spacing below cooking pot upper edge and
the relatively thin connection bracket 132, the overall vertical
length of section 138 is essentially equal to the height of pot 42
but for the clearance spacing of SB between the lower edge of the
bottom heater section 140 and the bottom of the cooking pot. Heater
element 134 further has its bottom section 140 designed to extend
in parallel fashion above the bottom 138 of pot 42.
[0068] Connection bracket 132 is preferably U-shaped and has an
enlarged upper wall 144 which is sufficiently sized as to bridge
the notch NT in shell 22 and can either be curved to correspond
with the curvature of the shell or not curved since the notch is
relatively small 2.0 inches or less in circumferential or length.
Connection bracket 132 features fastener reception hole for
receiving fastener FT (e.g. a screw designed to connect with an
underlying component of the assembly or a clamp combination with
underside of an adjacent shell flange). enlarged upper wall 144
extends into front and back three prong arm sections 146 and 148.
Each three prong set defines two intermediate slots spaced apart by
a middle prong in the set. As seen from FIGS. 4A and 5A, for
example, heater element 134 has a pair of generally horizontal
leads that extend from the above noted electrical contact prongs
positioned within the control housing and which are further
supported by strengthening plate 142. Each of the resistance lead
portions form one half of upper section 136 in its extension out
from mounting bracket 132.
[0069] FIGS. 4A and 5A thus illustrate a first embodiment of heater
element 134 having an upper section 136 that features resistance
element segments 150, 152 that extend into prongs (not shown)
within housing 126 and into electrical communication with the
interior control elements (internal controls know per se and thus
also not shown). The interior control elements establish a desired
heating level based on controlling the output from the electric
outlet energy source to the illustrated resistance heater unit 134
in accordance with the setting established by temperature control
dial or temperature control setting means 128. Thus, one of
segments 150, 152 is an electrical output line segment and the
other an electrical input line segment for the continuous resistant
heater element 134. Segment 150 is of a radial length suitable to
clear the upper rim of both the cooking pot 42 and shell 22 and
leads into a first (151) of two smooth concave (opens down)
interface segments 151 and 153. Concave heater element segment 151
(which is bisected by a vertical plane) extends down into a first
vertical segment 154 of the pair of more vertical segments 154, 156
which together form more vertical intermediate heater section 138.
As noted above, segments 154 and 156 are more vertical than
segments 150, 152 and they extend down from the level of the
respective more horizontal segments 150 and 152 for preferably at
least 90% of the overall pot 42 height. Segments 154 and 156 are
also shown to extend in parallel fashion down from their upper
smooth convex curve interface 151, and 153 with the inner pot ends
of segments 150, 152. Also any length values for the horizontal and
vertical sections are defined on the basis of inclusion of any
interface section that extends from an intermediate point of
bending along the interface section into the section whose length
is being referenced.
[0070] The lower end of intermediate section 138 (i.e., the lower
ends of the vertical segments 154 and 156) interfaces with bottom
section 140 by way of a double curve combination on each side with
the first curved interface section in each combination including a
convex (opens upward and is bisected by the same vertical plane
bisecting the corresponding upper curved interface) intermediate
section (155 and 157) and a second curved interface section (159
and 161) in each combination includes a generally horizontal curved
section (bisected by a horizontal plane) opening radially outward
such that the immediately adjacent respective portions of the
bottom section extend outward from the intermediate section to
initiate a curvature that corresponds to some degree to the
curvature (or peripheral extension) of the cooking pot in which the
bottom section is received and suspended above the cooking pots
lower surface 138.
[0071] As seen from FIGS. 4A and 5A, a preferred embodiment
includes a horseshoe shaped bottom heater section 140 featuring a
first side outer curved portion 158 having a curvature that
preferably generally conforms (e.g., is concentric) over a majority
of the side length of the heater and/or a quadrant of the cooking
pot curvature as in the case of a cylindrical step-in portion or is
close to concentric as in an inch or two or less of radial
deviation relative to the spacing to the outer radially adjacent
point on the cooking pot for the noted majority and/or quadrant of
the cooking pot. When a straight line step in is featured as in
FIG. 6A the concentric arrangement is relative to the curved area
of the cooking pot above the step in. Also, if other than a smooth
curving cooking pot is used, the exterior of the heater bar is
preferably designed to generally conform in configuration to either
the bottom step in portion or the interior wall surface of the
cooking pot above the step ins. In a preferred embodiment, first
side outer curved portion extends in common or generally common
curvature for 50 to 100% of the 180 degrees represented by the
diametric line D extending midway between the vertical segments 154
and 156 and more preferably 70 to 95% of the same. Also the heater
element "halves" 164, 166 having respective outer curved sections
158, 160 are preferably symmetrical when the cooking pot
configuration is symmetrical. In a preferred embodiment the radius
of curvature of each of sections 158 and 160 generally conforms to
the that of the cooking pot and the spacing S6 is preferably
between 1 and 3 inches with 1.5 or 1.75 relative to the most
interior step in edge being well suited for use with a cooking pot
having a W1 value (e.g., diameter shown in FIG. 5B) of 13.75 such
that heater spacing S6. The suspended heater relationship can be
seen in the plan view provided in FIG. 5B showing the heater
element 134 held in a suspended state relative to both cooking pot
42 and supporting outer shell 22. The length of the segments in a
direction parallel to line D is preferably about 75 to 95 of W1
while a spacing width for the opposing parallel extending inner
heater bar segments taken along a line extending transverse to line
D is preferably about 15 to 40% of width W1, with 20 to 25% being
preferred.
[0072] FIG. 4A shows heater element halves 164, 166 having inward
extensions 169, 171, extend inwardly from outer most edges sections
168, 170 generally parallel and spaced to opposite sides of the
diametric line D as noted above and are spaced from line D (e.g.,
0.75 to 2 inches) and merge to form an integrated or monolithic
heater bar at internal curve section 174. Sensor frame support 176
extends between and is connected at opposite ends to respective
inward extensions 169, 171 and hold first and second sensors 178,
180 which are preferably thermistor temperature sensors with
different temperature control settings and in communication with
control unit 112 via sensor lines 182, 184 which are banded to one
of the vertical heater sections (e.g., 154) so as to avoid dangling
and potential catching of the sensor wires 184, 186.
[0073] Temperate sensors 178, 180 are preferably designed for
different functions with one of the two (e.g., sensor 178) sensing
temperature and in communication with a control unit sub-system
(not shown) that is also in communication with the temperature
setting means 128 and current temperature display means 120 such
that the sensor 178 senses current oil temperature at the bottom of
the pot and control unit 112 determines whether additional electric
current needs to be supplied to raise the oil temperature or
whether a lowering or discontinuation of current supply is
warranted to avoid overheating relative to the set temperature. In
addition control unit sends a signal to display means 120 to
display the current sensed temperature within a preferred display
ranges of for example 0 to 400.degree. F.
[0074] The second of the two sensors is preferably a fail safe
sensor which shuts down all power if a high temperature is sensed
(e.g., 450.degree. F. or 475.degree. F.) This failsafe features is
well below the ignition temperature of cooking fluids such as
peanut oil (e.g., below 600.degree. F.) FIG. 4B illustrates the
outer face of main body 126 which includes a reset button RB that
allows for a re-initializing of the control unit and heater
elements when the temperature drops below the second sensor
threshold.
[0075] Thus, in use, the cooking pot 42 is inserted into shell 22
followed by the attachment of heating means 68 such that bottom
heater element section 140 is suspended above the bottom of the
cooking pot 42, and control unit 112 is properly and stably
supported by the combined cooking pot and shell flanges/upper bead
combination preferably in conjunction with notch NT as well as
projections PR1 and PR2 noted above. There is then placed up to,
for example, a 141b turkey (as per the above most preferred
apparatus dimensions although the present invention includes an
expansion of sizes such as closer to the upper ends of the noted
ranges for holding an even larger turkey such as an 18 pound
turkey. The basket volume is shown designed to receive for example
a 14 pound turkey in contacting fashion (e.g. the diameter of the
basket is made to generally correspond with the average length of a
turkey at 14 pounds weight). Suitable cooking fluid as in cooking
oil for a turkey or water for shellfish is supported up to the fill
line (e.g., 10 quart amount). The control unit's temperature
setting means 128 is then adjusted to a desired temperature level
(e.g., 350.degree. F. which is a setting suitable for cooking a
whole turkey). For cooking a 14 lb turkey, the following formula is
preferably used (3 min..times.# of lbs of turkey)+5 min. (thus, for
a 14 lb turkey, (3.times.14)+5=47 min). The turkey is placed within
cooking basket 70 preferably in a horizontal arrangement and the
basket and turkey are slowly placed in the cooking fluid with the
assistance of handle 100 after the cooking fluid is displayed as
having reached the set level (preferably by way of sensed
temperature amount display at 120 and the turning on of a signal as
in a light (DS) off and/or audible signal). The cover 188 is then
placed on and the cooking time monitored. Pre-insertion while the
cooking fluid is cool is also possible under the present invention
with an appropriate extension of time under the above formula.
[0076] When the signal is generated for completion of the turkey
for the desired time setting (in addition to temperature sensing a
timer can be provided or use made of the cooking timer described in
U.S. patent application Ser. No. 10/371,194, filed Feb. 24, 2003
and entitled Cooking Facilitator to Applicant Masterbuilt which is
incorporated herein by reference.
[0077] Once the desired cooking time is reached, the cooker is
turned off (e.g., unplugged) (either automatically by the control
unit or manually) and the cover removed and then the basket (or
alternate food supporting means) is removed with the assistance of
grasping handle 100 as shown in FIG. 10. The basket is lifted
sufficiently high enough for catching grasping hook 86 on the side
of the combination cooking pot and shell flange/upper rim.
Following a period of food oil drainage from the food product and
cooling, the turkey is then removed to a suitable food preparation
area.
[0078] After sufficient cooking fluid cooling off (e.g., 2 hrs for
water, 5 hours for oil cooking fluid) the cooking fluid can be
properly dispensed (e.g., an oil receptacle). The earlier exposed
heating means 68 sensor casings and control unit housing are then
preferably cleaned with a damp cloth or sponge using a mild soap.
The remainder of the non-electrical components being dishwasher
safe following disassembly.
[0079] FIGS. 6A-6C and 7, a illustrate an alternate embodiment of
the invention showing multi-step-in cooking pot configurations
designed to reduce volume while still providing for both heater
element and cooking basket placement and side edge clearance
[0080] FIG. 6B illustrates a similar arrangement shown in FIG. 5A
but for there being provided an even further cooking fluid volume
reduction embodiment wherein cooking pot 200 features step-ins of
variable radial extension so as to provide support to the basket or
alternate food support means. The radial thickest portions are
shown to the left and right step ins Q.sub.1 and Q.sub.2 relative
to a central positioned control unit and a diametrically opposite
region Q.sub.3 which is the thickest region and preferably as a
convex inner edge (while the other step-ins Q1 and Q2 are
preferably straight edge). The radially inward curved extension
wall of step Q3 preferably in centrally positioned relative to the
open end of the horseshoe shaped horizontal portion of the heater
resistance bar shown. FIG. 7 also show the double step-in
arrangement with upper annular step-in 202 which is preferably
about at the half way level of the height of the cooking pot (e.g.
a 35 to 65% range with about 50% being preferred). Hook 86 is shown
to extend down to a location above the upper step-in 202 and
preferably within an inch or two thereof.
[0081] FIG. 6A also illustrates the generally concentric
relationship between the outer curved edges 158 and 160 relative to
the upper portion of cooking pot 42' (the prime representative of
the double level step-in arrangement) while the lower interiormost
edges of lower step-ins Q1 to Q3 extend in closer relative to the
heater units horizontal portion 140. For example, dimensions DI, DJ
and DK illustrate some of the relative spacing between heater bar
140 and the interior surfaces of the step-ins. For example, DI
shows the relative spacing between the straight edge of step-in Q1
and the tangential, closest surface of heater bar 134 (by way of
transverse line DI) as being intermediate the smaller spacing
distance DK and the larger spacing DJ (with the same spacing DI
being true for step-in Q2). The smallest spacing DK is between a
line extending transverse to the tangential, closest spaced line
extending of the closest point of the heater unit adjacent thereto.
DJ illustrates the transverse distance between the inner surface
immediately below the annular step in 202 and a tangential line of
the heater bar portion closest thereto. The annular thickness or
radial depth of step-in 202 is preferably about 0.25 to 1 inch with
0.5 inch being preferred.
[0082] Block BL, into which the main housing 126 of the heater unit
is slid by way of grooves GR1 and GR2, is illustrated in its
mounted position on the exterior side of the shell 22. Also the
electrical connection extending from the housing 126 of the heater
unit is preferably of a design that precludes too easy detachment
(a problem associated with some prior art designs relying on
magnetic attachment). To facilitate rapid and secure connection the
present invention preferably includes a first electrical connector
204 (FIG. 4B) extending from a relatively short "pig tail" wire 206
which is free to rotate at the housing 126 connection. The
connector end 208 is preferably a female receptor with internal
male prongs 209 similar to the main power connection to a personal
computer and with receptor end 210 being the insertable male
component into the connector end while having female receptors 211.
This connection used in the present setting provides for sufficient
attachment without undesirable detachment.
[0083] FIGS. 16 and 17 show exploded views of alternate shell
embodiments of the present invention, with FIG. 16 showing shell
22' being formed of a combination upper ring 212 (preferably
plastic formed by injection molding and shown in cut-away in FIG.
16) providing the contact bead or flange on which the cooking pot
rests, intermediate shell wall 214 (e.g. a fastened coil of
material as in aluminum or a monolithic cylinder of the same) and a
bottom ring 216 (shown in cut away) featuring a bottom contact
portion with vertically extending flange for receiving and
positioning the lower edge of shell wall and a plurality of
integral legs 218 (e.g., monolithic body such as one injection
molded at the same time as forming the ring) extending down from
the reception portion of the bottom ring 216. The upper and lower
rings are securely fastened to respective upper and lower ends of
the shell wall (e.g., mechanical fastening via added fastening
members or a mechanical interrelationship between the two such as
in an overmolding process with catch tabs.
[0084] FIG. 17 shows a similar view as that of FIG. 16 except that
rather than a lower ring 216 there is provided a lower cup member
220 having a continuous surface wall 222 for contact with the
bottom of the cooking pot (preferably with a series of grooves and
ribs 224 as well as ventilation ports for heat reduction in the
contact area of the cooking pot (thus a high temperature plastic is
preferably used) or a combination of plastic base and an upper high
temperature intermediate laminate (not shown) between the base and
the cooking pot to be inserted into the shell.
* * * * *