A electric version of a dispenser unit and method of monitoring a request signal for filling empty baskets, movement of the empty baskets on a loading ramp via a stop gate, and movement of the filled basket between a loading station and a staging station via a basket lift. The stop gate is driven by an electric motor, and the basket lift is driven by another electric motor. Sensors are mounted in the stop gate and the basket lift to indicate positions of the stop gate and the basket lift, respec...

A rigid wire frame is formed around the exterior of a wire mesh fry basket. The rigid wire frame is shaped as an inverted frusto-pyramid. The inverted frusto-pyramid allows the baskets to be stacked together. A rigid wire hook, opposite a rigid wire handle enables the basket to be hung from an edge. The rigid wire frame protects the wire mesh fry basket from damage.

A shield for a fry pot includes a sheet of rectangular, pliable metal that may be formed in a cylindrical shaping to overlap edges of the shield to create an outer diameter substantially equal to an inner diameter of the fry pot. A series of holes in the metal are provided for inserting at least one pair of supports therethrough. At least one of the supports extends through overlapping holes in the shield to secure it in place against an upper edge of a sidewall of the fry pot.

A rectangular rearing tank is provided with an underflow outlet conduit extending to beneath a tank corner where it couples to a smooth-curved transitional conduit section forming a bottom part of a weir chamber through which both underflow and overflow effluent from the tank may be passed in a stress-relieving manner that avoids injury or death to fry and fingerlings.

A portable frying pan. A base member with a gasoline fired burner, the base being clipped to the frying pan body which is removable.

An apparatus for continuously mixing food products or for continuous high temperature frying on a heat exchange surface. The rotation of an agitator (12) pushes the food product toward the discharge outlet (26) of the apparatus when the agitator is rotated in one direction, and toward the inlet (24) when rotated in the opposite direction. By rotating the agitator slightly longer in the discharge direction than in the inlet direction the product is conveyed gradually and continuously toward the o...

A frence fry scoop/container formed from a unitary blank of paperboard. One sidewall of the container has a projecting tongue which functions both as a scoop and as a resilient or snap top closure. The second sidewall is provided with two parallel rows of tear perforations, to enable its major portion to be torn away. When the filled scoop/container is laid flat on the first sidewall, the second sidewall is ripped away, thereby exposing the entire stack of contents (french fries) and thus enabli...

An indoor/outdoor grill and fry cooker comprising a main body portion with a generally cylindrical side wall, a generally hemispherically-shaped bottom with legs extending downwardly therefrom, an open top and a hollow lower chamber therewithin; an upper cover positionable over the open top of the main body portion with an upper region and a lower region and an upper chamber therewithin, a handle formed in the lower region of the cover, and a mouth plate extending downwardly from the lower regio...

A french fry scoop formed from a unitary blank of paperboard is provided with generally horizontally extending lower legs. The legs extend tangentially from the lower edges of the scoop and permit the filled scoop to be placed on a horizontal surface in slightly tilted, stable equilibrium. The scoop displays both economy in paperboard required and a pleasing rest position from which the consumer can withdraw product.

The present invention provides improved compositions for coating of potato strip products having an as is solids content which comprises not less than about 50% by weight ungelatinized crosslinked potato starch having a viscosity of from 200 to 1100 BU when measured at 9% solids concentration for 15 minutes at 95.degree., and from 15 to 25% by weight rice flour.