Abstract:
A deep frying apparatus for turkeys and other food items comprising a cauldron, an overflow sleeve integral to the cauldron, and a drain basin connected to the overflow sleeve via a flexible conduit. The cauldron is shaped as an elliptical cylinder thereby approximating the shape of a turkey and reducing the amount of cooking oil necessary. Support stands providing additional safety features are also disclosed. In an alternative embodiment, the apparatus of the present invention is used for steaming food items where the overflow sleeve, conduit, and drain basin are used for collecting excess condensate from the steaming operation.

Description:
CROSS REFERENCE TO RELATED APPLICATION  
       [0001]     This application is a continuation-in-part of U.S. patent application Ser. No. ______, filed Mar. 23, 2005 entitled SAFE TURKEY DEEP FRYER. 
     
    
     FIELD OF INVENTION  
       [0002]     The present invention generally relates to an apparatus used to deep fry large food items. In particular, the present invention is a deep fry apparatus for frying turkeys which contains a sleeve to prevent hot overflow onto the stove.  
       BACKGROUND  
       [0003]     Deep frying of food items has always been hazardous. Hot oil can be very dangerous, especially when splashing out of the cooking apparatus. When a fryer is operated with a lid, condensate from the frying operation can drip into the hot oil causing splatter. Oil is flammable, and it is therefore necessary to keep spattered and spilled oil away from the cooking heat source. There have been a number of patents directed to deep fryers.  
         [0004]     U.S. Pat. No. 6,711,992 is directed toward a fryer with a basket featuring a main body with a product capture reception area, a side wall, a bailing extension fixed to the side wall, and a capture hook device fixed to the side wall. The capture hook device includes capture hook sections that are circumferentially spaced about the circumference of the main body of the basket and designed to engage a pot configured to receive the basket. The invention also includes a drain valve secured to the pot for drain off of cooking fluid. The combination of the basket capture device for draining cooking fluid and the drain thus provides a low mess cooking apparatus.  
         [0005]     U.S. Pat. No. 6,677,556 is directed toward an inner pot of an electric fryer which includes an annular electric heating tube at the bottom. Two ends of the electric heating tube are separated from each other, forming there between a gap that forms the coolest section of the inner circumference at the bottom of the inner pot. An oil gathering groove is provided at the coldest section and communicates with the bottom center of the inner pot by means of an oil passage passing through the gap between the two ends of the electric heating tube. The inner pot is designed to have a bottom slanting downward toward the oil-gathering groove. Thus, the remaining oil in the inner pot is able to flow into the oil gathering groove along the inner wall and through the oil passage to prevent remaining oil inside from accumulating near the electric heating tube and catching fire.  
         [0006]     U.S. Pat. No. 6,446,545, to Rigney, is directed toward a cooking apparatus including a container, a spigot, a lid, and a food support. The container has a bottom surface and a side wall that extends upwardly from the bottom surface to a top edge of the side wall. The spigot is attached to the container side wall and has a valve member that is selectively positionable between opened and closed positions. The spigot valve member allows liquid contents of the container to drain from the container when in the opened position, and prevents the contents from draining out of the container when in the closed position. The food support comprises a perforated horizontal member with a perforated side wall extending upwardly from the horizontal member. A plurality of vertical members spaced around the periphery of the horizontal member extend upwardly from the horizontal member. The food support is dimensioned to fit within the interior of the container and some of the vertical members have top ends with integral support connectors that are adapted to engage with the side wall top edge to suspend the food support in a spaced relation from the container bottom surface.  
         [0007]     U.S. Pat. No. 5,033,453, to Loyd et al., is directed toward an overflow cooking pot assembly comprising a main support pan member, an intermediate lid member, and a main outer lid member. The main support pan member is provided with a main support section integral with a fluid overflow section extending laterally and upwardly there from. The intermediate lid member is provided with vent slots to permit overheated fluid or food product to move into the fluid overflow section for cooling thereof. Another embodiment of the invention includes the basic cooking pot assembly having a double boiler cooking pot assembly connected thereto. The double boiler cooking pot assembly includes a support and spacer member and a double boiler pan member. The support and spacer member is mountable within the main support pan member to receive the double boiler pan member mounted thereon to allow the heated liquids to flow there between. Another embodiment involves a fryer cooking pot assembly usable with the basic cooking pot assembly with the same spacer member and a screened fryer member. The support and spacer member allows the cooking oil to flow between the main support pan member and the screened fryer member. Another embodiment involves a food steamer cooking pot assembly having a food steamer member mountable on a support and spacer member for a food cooking steaming operation.  
         [0008]     U.S. Patent Application No. 20030029323, to Ehlhardt, is directed toward an apparatus for deep frying food, including a transparent window which takes up at least a portion of a cover and which extends vertically, or at least partially at an angle. A vapor discharge channel communicates with the inner space of the pan. A cooling surface is provided for cooling vapor, which communicates with the inner space via the vapor discharge channel. A storage reservoir is used for storing condensate that has condensed on the cooling surface, and a collecting gutter serves for collecting condensate from the window. The collecting gutter extends along a bottom end of the window and includes a drain, via which drain the collecting gutter communicates also with the vapor discharge channel for draining condensate to the vapor discharge channel. Furthermore, a provision for signaling deep-frying activity in response to heating by hot vapor is described.  
         [0009]     U.S. Design Patent No. D486,689 to Davis, is directed toward an ornamental design for a turkey fryer stand.  
         [0010]     While fryers have appeared in the prior art, there is a need for a fryer which will prevent fires caused by cooking oil overflow. There is also a need for a deep flyer large enough for items such as turkeys and chickens that can reduce the likelihood of fire caused by spatter, tipping, and overflow of cooking oil from the fryer.  
       SUMMARY  
       [0011]     The present invention is a deep frying apparatus for turkeys and other food items that comprises a cauldron for holding the cooking oil and the food item to be fried, an overflow sleeve integral to the cauldron that receives overflow cooking oil, oil spatter, and condensate, and a drain basin connected to the overflow sleeve via a flexible conduit for receiving the overflow, spatter, and condensate. The cauldron is preferably shaped as an elliptical cylinder thereby approximating the shape of a turkey and reducing the amount of cooking oil required. Support stands providing additional safety features are also disclosed. In an alternative embodiment, the apparatus of the present invention is used for steaming food items where the overflow sleeve, conduit, and drain basin are used for collecting excess condensate from the steaming operation. 
     
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
       [0012]      FIG. 1  is a side view of the turkey fryer apparatus of the present invention.  
         [0013]      FIG. 2  is a perspective view of the cauldron with integral overflow sleeve and the support stand of the turkey fryer of the present invention.  
         [0014]      FIG. 3  is a perspective view of the support base of the present invention.  
         [0015]      FIG. 4  is a top view of the cauldron with integral overflow sleeve and the fry rack inserted therein of the present invention.  
         [0016]      FIG. 5  is a top view of a steaming tray supported by the fry rack of the present invention  
         [0017]      FIG. 6  is a cutaway side view of the cauldron with the steaming trays inserted therein for steaming in accordance with the present invention. 
     
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS  
       [0018]     The present invention will be described in more detail with reference to the drawing figures wherein like numerals indicate like elements.  
         [0019]     Referring to  FIG. 1 , an elevation view of the turkey fryer apparatus  10  of the present invention is shown. The turkey fryer apparatus  10  comprises a cauldron  20 , an overflow sleeve  30 , a support stand  21 , a support base  40 , and a drain basin  50  connected to the overflow sleeve  30  via a conduit  35 . A heat source  42  is situated on the support base  40 , and provides heat for the cooking process. The apparatus  10  has several safety features to prevent hot oil from injuring the operator or contacting the heat source resulting in a fire.  
         [0020]     The cauldron  20  is preferably constructed from a material that is a good heat conductor. Copper, aluminum, and stainless steel are all excellent heat conductors and are durable to withstand the cleaning and frying of food products. Aluminum is advantageous in that it will allow an electric heating element to be constructed integral to the base of the cauldron. Furthermore, aluminum accepts a coating of polytetrafluoroethylene (PTFE), a non-stick coating commonly used to coat cooking utensils and cauldrons, on the interior of the cauldron to prevent staining and promote cleaning. Aluminum is also relatively lightweight, allowing for easy user operation, including emptying used cooking oil from the cauldron.  
         [0021]     The shape of the cauldron  20  is preferably an elliptical cylinder. The elliptical cauldron  20  approximates the shape of a regular turkey. Compared to a typical circular cylinder shaped cauldron, the elliptical cauldron is advantageous because it requires less cooking oil to cover and fry the turkey contained therein.  
         [0022]     The overflow sleeve  30  is designed to catch spatter and overflow from the cauldron  20 . The sleeve extends laterally and upwardly from a position on the exterior wall of the cauldron  20 . The overflow sleeve  30  is distanced from the heat source  42  and provides a cooling function to any material received therein. The overflow sleeve&#39;s rim  32  is preferably taller than the cauldron&#39;s rim  22 . The overflow sleeve is preferably constructed of the same material as the cauldron  20 , and permanently attached thereto by welding or brazing, for example. Alternatively, a single casting incorporating the cauldron  20  and overflow sleeve  30  is possible.  
         [0023]     A lid  60  covers the apparatus while in use. The lid  60  is of an arcuate shape, with the highest point of the dome aligned with the center of the cauldron  20 . The domed lid  60  contains condensate and splattered oil within the apparatus, away from the heating source. Furthermore, the domed shape of the lid  60  transports condensate and oil to the outer periphery of the lid  60  where it will drip and coalesce in the overflow sleeve  30 . The lid  60  material may be the same as the cauldron, or alternatively may be glass or another transparent material. When the material of the lid  60  is glass, a metal rim on the periphery of the lid is preferred. The lid  60  further has a handle  62  atop the dome, or a plurality of handles located elsewhere on the dome. The handle is designed to dissipate heat. This is achieved, for example, with handles made from a thermoplastic material with a low thermal conductivity.  
         [0024]     The lid  60  preferably has a pluggable hole  64  allowing the insertion of a thermometer or other temperature measuring instrument there through.  
         [0025]     A conduit  35  connects the overflow sleeve  30  to the drain basin  50 . Preferably, the conduit  35  is made from a flexible thermoplastic material that is resilient to damage or deformation at high temperatures, such as high temperature silicone rubber tubing. The conduit  35  is removable at both ends, facilitating cleaning. The flexible nature of the conduit  35  allows the separation of the cauldron  20  from the support base  40  without the need to remove the conduit  35 . The overflow sleeve  30  has an outlet  34  for connection to the conduit  35 . The outlet  34  can be plugged when the conduit  35  is not in use. The outlet  34  is tapered at the end allowing for easy securement of the conduit  35 . The drain basin  50  has a similar inlet  54  for receiving the conduit  35 . The inlet  54  can also be plugged when the conduit  35  is not in use.  
         [0026]     The drain basin  50  has a screw cap  52 . An operator of the apparatus  10 , when done frying for the day, can remove the screw cap  52  and pour the used cooking oil into the drain basin  50  for storage and later use. The opening covered by the screw cap  52  is preferably large enough to allow cleaning of the drain basin  50  there through.  
         [0027]     Referring to  FIG. 2 , the cauldron  20  and overflow sleeve  30  are supported by a support stand  21 . A plurality of legs  26  are radially affixed to the vessel support ring  27 . The cauldron  20  is inserted into the vessel support ring  27 . The lateral portion of the overflow sleeve  30  rests upon the vessel support ring  27 . The heat shield  28  extends laterally from the lower end of the vessel support ring  27 . The heat shield  28  deflects rising heat from the heat source  42 , keeping the overflow sleeve  30  cool. The plurality of legs  26  supporting the cauldron  20  have, at their bottom end, a base ring  29 . The base ring  29  provides a flat base for freestanding operation. The support stand  21  allows the user to rest the cauldron  20  on a flat surface. To facilitate pouring of used cooking oil into the drain basin  50 , a removable spout  36  is attached to the cauldron  20  immediately below the rim  22 . A tightening strap  38  allows the operator to secure the spout  36  to the cauldron  20 . Additionally, handles  39  are located on opposite sides of the minor axis of the elliptical overflow sleeve  30 . A heat dissipating material, such as a high temperature thermoplastic, or a heat dissipating design is preferred for the handles  39 .  
         [0028]     Referring to  FIG. 3 , a user of the frying apparatus of the present invention can remove the cauldron  20  and the support stand  21  from the support base  40 , and thus the heat source  42 , for added safety. The support base  40  provides a stable platform for the heat source  42 . The support base  40  stands on a plurality of legs  44 , with a support ring  47  located at the bottom of the legs  44 . The feet  48  have a means for securing a stability extension tube  49  for additional stability. The stability extension tubes  49  may be threaded at one end for mating with a similarly threaded end of the foot  48 , for example. The heat source  42  is typically an open flame burner that consumes propane as fuel. An electric heating element or other method of heating is also possible. The heat source  42  is removable from the support base  40  for added safety and alternative uses. When the heat source  42  is an electric heating element, either integral to the cauldron&#39;s  20  base or separated there from, a thermostatic controller and a thermostatic safety shutoff switch is preferred. An electric heating element with thermostatic control facilitates the indoor use of the apparatus of the present invention. A thermostatic controller and shutoff switch is also possible with a gas burner for added safety.  
         [0029]     The support base  40  has a lip  46  circumferentially attached thereto and extending upward. A horizontal plate  45  receives the base ring  29 . The base ring  29  is held from moving laterally by the lip  46 . The lip  46  is preferably tall enough to prevent lateral movement of the base ring  29 , yet short enough to allow the cauldron  20  to tip over when pushed with a threshold amount of force.  
         [0030]     The vast majority of fires caused by fryers result from contacting the cooking oil with the cooking heat source, typically open flame. The interaction of spilled cooking oil and open flame or heat is prevented by allowing the cauldron  20  to tip over independently of the base support  40  and the heat source. However, it should be noted that the cauldron  20  is not designed to be easily tipped off the support base  40 . The base ring  29  has a larger diameter than the cauldron  20 , which provides stability. A cauldron  20  filled with enough cooking oil to fry a normal sized turkey, approximately 3 to 5 gallons, will weigh between 25 to 50 pounds. Thus, the amount of force required to tip a filled cauldron is significant.  
         [0031]     Referring to  FIG. 4 , a fry rack  100  for supporting food items to be fried is shown. The fry rack  100  has handles  110  allowing a user to lift the food item into and out of the fryer. The handles  110  extend upward from the mesh base  130 . The food item to be fried is placed on top of the mesh base  130  and the fry rack  100  is lowered into the cauldron  20 , so the mesh base  130  sits on the cauldron&#39;s  20  bottom. A further benefit of the elliptical cylinder shaped cauldron  20  is that the fry rack  100  when lifted out of the cauldron  20  can be rotated 90 degrees and set down on the cauldron&#39;s rim  22 . The cooking oil can thus be drained from the food item and collected in the cauldron  20  and the overflow sleeve  30 .  
         [0032]     In another embodiment of the present invention, the apparatus may also be used as a food steamer. Referring to  FIG. 5 , food items to be steamed are placed on a steaming tray  150  which contains many perforations  160 . The steaming tray  150  is preferably made from thin aluminum or stainless steel. The steaming tray  150  has an elliptical footprint, matching the shape of the cauldron  20 . The plurality of steaming trays  150  have, on their minor axis, a thin tab  170  which engages with a cross bar  180  supported by the fry rack&#39;s  100  handles  110 .  
         [0033]     Referring to  FIG. 6 , a plurality of steaming trays  150  are shown supported by the fry rack  100  and placed inside the cauldron  20 . The plurality of steaming trays  150  are stacked for stability. Water  200  is placed in the cauldron  20 , and as heat is applied steam is produced. Steam is contained by the lid  60  and condensate is collected in the overflow sleeve  30 . The sleeve outlet  34  may be plugged in which case a positive pressure may build inside the cauldron  20  during the steaming operation. The sleeve outlet  34  may alternatively be connected to the drain basin  50  via conduit  35  for condensate collection.  
         [0034]     Although the present invention has been described with reference to the preferred embodiments, those skilled in the art will recognize that changes may be made in form and detail without departing from the spirit and scope of the invention.