Patent Publication Number: US-2020297142-A1

Title: Pressure fryer

Description:
CROSS-REFERENCE TO RELATED APPLICATION DATA 
     This application is a continuation-in-part of U.S. patent application Ser. No. 16/702,171, filed Dec. 3, 2019, titled PRESSURE FRYER, which claims the benefit of and priority to Provisional U.S. patent application Ser. No. 62/774,616, filed Dec. 3, 2018, titled PRESSURE FRYER, the disclosures of which are incorporated herein in their entireties. 
    
    
     BACKGROUND 
     The present disclosure relates to a pressure fryer, and more particularly to a high efficiency cooking system and filtering system for a pressure fryer. 
     Pressure fryers use a sealed, pressurized environment in which foods are cooked. Such a cooking technique locks in the flavor of, and moisture in, the food and reduces the amount of oil that is absorbed by the food. The decrease in oil absorption extends the oil&#39;s useful life and thus reduces costs compared to deep frying. In addition, the reduced absorption of oil in the food reduces the transfer of flavors between cooked foods. 
     Known pressure fryers use a cooking vessel or cooking well that, again, is sealed and pressurized. One known pressure fryer, disclosed in Richard et al., U.S. Pat. No. 7,134,385, which patent is commonly assigned with the present application, has a circular, downwardly an inwardly tapered cooking well that operates between 12-14 psi gauge pressure at temperatures up to 375° F. The cooking well is formed from 300 series stainless steel. 
     Heat can be provided by gas fired burners or electric elements. Gas fired burners are conventional blue-flame burners. Heat transfer from the source, i.e., the flame, is essentially by convection only as the temperatures are not sufficiently high to produce heat transfer by other transfer means. A series of straight fins extend longitudinally, upwardly along the outer well wall to facilitate heat transfer to the well. It will be appreciated that while such an arrangement provides significant heat transfer to the well, and thus the cooking oil, a significant amount of energy is lost to the environment as a result of heating the pressurized cooking well by use of a blue flame. 
     It will also be appreciated the oil must be filtered at various times depending upon the frequency of use. During a down-time, usually a number of times during the work day, the oil is conveyed to a filter in the fryer, to filter out cooked food debris. In an known pressure fryer, the filter is a tray having openings that is located at the bottom of the fryer. A filter media is positioned in the tray and the oil is deposited in the tray. Once filtered, the oil is then pumped back into the cooking well. In a fairly typical day, filtering is carried out about every five cooking cycles and the media is changed out about every three filtering cycles. Again, in a typical commercial setting this is less than one day of cooking. 
     The time to filter the oil is about five minutes and the time to change out the filter media is about 15-20 minutes. Filter media change-out requires labor to clean out the filter pan and to dispose of the filter media. In addition, diatomaceous earth is used to achieve the desired level of filtration. As such, in addition to disposal of the used oil, the diatomaceous earth also requires disposal. 
     Accordingly, there is a need for a pressure fryer having an increased fuel usage efficiency. Desirably, such increased efficiency is made without increasing the physical size of the pressure fryer and without changing the fuel type used for the fryer. More desirably, such a pressure fryer has an improved filtering system that reduces the time and labor required for filtering the cooking oil. 
     SUMMARY 
     In one aspect, an improved pressure fryer includes a cooking vessel having a cooking well with a conical bottom and a substantially vertical sidewall extending upwardly from the conical bottom. A cover covers the cooking well. 
     A series of vertical fins are mounted to the sidewall. The vertical fins are spaced from one another. In an embodiment, a series of undulating fins are mounted between the vertical fins. In an embodiment, the undulating fins define peaks and troughs. The series of undulating fins can include first and second fin elements. The cooking vessel can include a coating on a portion thereof. In an embodiment, the coating is disposed on a lower portion of the cooking vessel, below the fins. The coating can be, for example, a material to enhance heat transfer from a heat source to the cooking vessel. 
     The first and second fin elements are mounted to each other in an opposing overlying configuration, such that the peaks of the first fin elements overlie the toughs of the second fin element. The undulating fins can extend along a portion of the sidewall. The cooking vessel can include a heat shield positioned over the vertical and undulating fins. 
     The heat source for the cooking vessel can include a burner, such as an infrared (IR) burner. 
     In another aspect, a filter system for a pressure fryer includes a filter vessel having a body, an inlet, and an outlet. The filter system can include a vent line and a vent valve in the vent line. An outer basket is disposed in the body and has a sidewall having openings therein. The outer basket has a bottom wall. An inner basket is disposed in the outer basket. A sidewall of the inner basket has openings therein. The inner basket has a bottom wall. 
     A filter media can be disposed between the inner basket and the outer basket. In an embodiment, the filter media is reusable. In some embodiments, the outer and basket bottom walls are devoid of openings. 
     In an aspect, the filter system includes a pump fluidically communicating with the filter vessel. The pump can be in communication with the outlet to draw and discharge a liquid from filter vessel. 
     A method for filtering used cooking oil in a pressure fryer, which pressure fryer has a filter system having a filter vessel having a body, an inlet, an outlet, inner and outer baskets disposed in the body, a sidewall of the baskets having openings therein, a filter media disposed between the inner and outer baskets, and a pump fluidically communicating with the filter vessel, includes drawing a vacuum in the filter vessel, conveying the used cooking oil into the filter vessel, through the inner basket, the filter media and the outer basket to produce filtered used cooking oil. 
     Some methods include opening a vent valve in a vent line as the used oil is conveyed into the filter vessel, pumping filtered used cooking oil from the filter vessel, closing the vent valve as the filtered used cooking oil is pumped from the filter vessel, isolating the pump and drawing a vacuum in the filter vessel. 
     In an aspect, a pressure fryer includes a cooking well having a conical bottom and a substantially vertical sidewall extending upwardly from the conical bottom. A series of vertical fins is mounted to the sidewall. The vertical fins are spaced from one another. A series of undulating fins is mounted between the vertical fins. 
     A heat shield surrounds the cooking well and the vertical and undulating fins. The heat shield has an upper wall extending to the cooking well. An outer cover covers the heat shield and defines an exhaust gas chamber between the outer cover and the heat shield. 
     In an embodiment, a series of openings are formed in the heat shield upper wall. The openings can be formed as elongated slots in the upper wall. 
     The pressure can include an exhaust gas port and an exhaust stack. The exhaust gas port is in communication with the exhaust gas chamber. In an embodiment, the pressure fryer includes two exhaust gas ports. 
     In an embodiment, the pressure fryer includes an infrared (IR) burner. The cooking vessel can include a coating on a portion thereof, such as on the conical portion of the vessel. The coating can extend to about the series of vertical fins and undulating fins. 
     In another aspect, a pressure fryer includes a cooking vessel having a cooking well having a conical bottom and a substantially vertical sidewall extending upwardly from the conical bottom. A multi-shelf rack system includes a plurality of risers, each riser including engagement members positioned at a distance along the risers corresponding to engagement members of the others of the risers to define a shelf plane. A lift is operably connected to the multi-shelf rack system such that the lift is configured to raise and lower the cover and the multi-shelf rack system to raise and lower the risers together with one each other. 
     A drive can be operably connected to the lift to raise and lower the cover and the multi-shelf rack system. 
     The engagement members can include elongated notches formed in the risers, which notches include a bottom lip. In embodiments, one of the engagement members in a shelf plane includes a finger depending from an upper edge thereof, spaced from a back wall of the elongated notch. The fryer includes one or more fryer shelves that are secured in the risers at the notches. In an embodiment of the fryer shelves, a rim of each shelf is positionable in the elongated notch and the finger is engageable with the rim to secure the shelf in place in the riser. 
     These and other features and advantages of the present device will be apparent from the following description, taken in conjunction with the accompanying sheets of drawings, and in conjunction with the appended claims. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       The benefits and advantages of the present embodiments will become more readily apparent to those of ordinary skill in the relevant art after reviewing the following detailed description and accompanying drawings, wherein: 
         FIG. 1  is a perspective rendering of an embodiment of a pressure fryer having improved heating and filtering systems, the fryer being illustrated with a side panel removed and a front door open for ease of viewing; 
         FIG. 2  is a side view of the pressure fryer; 
         FIG. 3  is another side view of the fryer, reversed from  FIG. 2 , and shown in partial sectional view, illustrating the cooking vessel and filter; 
         FIG. 4  is another partial sectional view of the pressure fryer shown in a top perspective view; 
         FIG. 5  is a side view of the cooking well showing the vertical and undulating fins; 
         FIG. 6  is an enlarged view of a portion of the side of the cooking well showing the vertical and turbulator fins; 
         FIG. 7  is a side view of a turbulator fin; 
         FIG. 8  is a perspective view of an embodiment of an infrared burner; 
         FIG. 9  is a partial sectional view of an embodiment of a filter system used in the pressure fryer; 
         FIG. 10  is an exploded view of the filter system of  FIG. 9 ; 
         FIG. 11  is a side view of the filter vessel showing the inlet and outlet lines; 
         FIG. 12  is an enlarged partial view showing the filter vessel latch; 
         FIG. 13  is a perspective view of a pressure fryer with a side panel removed for ease of illustration, the illustrated pressure fryer shown with a tray filter; 
         FIG. 14  is a partial view of the tray filter system; 
         FIG. 15  is a side view of the pressure fryer illustrating the filter system components; 
         FIG. 16  is perspective rear view of illustrating the filter system components; 
         FIG. 17  is a partial sectional view of the cooking well illustrating portions of the heating system; 
         FIG. 18  is a perspective view of the cooking well with a portion of the outer cover removed for ease of illustration; 
         FIG. 19  is a side view of a pressure fryer showing a dome and shelf lift system, the fryer illustrated with a side panel removed; 
         FIG. 20  is a perspective view of the lift system of the fryer of  FIG. 19  illustrated with the cover and dome in the open state; 
         FIG. 21  illustrated a shelf system, frame and dome; 
         FIG. 22  is an exploded view of another shelf and lift system; and 
         FIG. 23  illustrates two of the shelves positioned on a tray for a holding rack. 
     
    
    
     DETAILED DESCRIPTION 
     While the present disclosure is susceptible of embodiment in various forms, there is shown in the drawings and will hereinafter be described one or more embodiments with the understanding that the present disclosure is to be considered illustrative only and is not intended to limit the disclosure to any specific embodiment described or illustrated. 
     Referring now to the figures and in particular to  FIGS. 1-4 , there is shown an embodiment of a pressure fryer  10 . The pressure fryer  10  (referred to herein as “fryer”) includes a frame  12 , a cooking vessel system  14  including a cooking well  16 , a cover  18 , a burner system  20  and heat shield  22 , a filter system  24  and a controller  26 . The controller  26  controls the overall operation of the fryer  10 . The fryer  10  further includes a pump  28 , valves and piping, as will be discussed in more detail below, to transport oil through the system. In an embodiment, the pump  28  is located downstream of the filter system  24  to draw oil from the filter system  24 . It will, however, be understood that the pump  28  can be located upstream of the filter system  24  so as to pump oil into the filter system  24 . 
     The cooking well  16  is configured to store a quantity of heated oil, under pressure, to cook the food items in the well  16  while under pressure. In a typical arrangement, the oil may be heated to, and the food cooked at, a temperature of about 375 deg.F. at a pressure of about 12-14 psig. These cooking conditions have been shown to cook food faster, with less oil absorption, and thus less oil consumption, than deep frying. 
     The cooking well  16  has a conical bottom  30  and a substantially straight cylindrical sidewall  32  extending upwardly from the conical bottom  30 . An upper end of the sidewall  32  may include a flange  34  or like mounting member for mounting the cooking well  16  to the frame  12 . The sidewall  32  may include a tapered collar  36  as it extends upwardly toward the flange  34 . Inlets and outlets (for the transport of oil) can be formed in the sidewall  32  for conveying oil into and out of the cooking well  16 . The cooking well  16  may also include one or more vents and the like, as will be recognized by those skilled in the art. 
     In order to increase the heat transfer from the burner  20  (which will be described in more detail below), the cooking well  16  includes a series of vertically extending fins  38  mounted to an outside surface of the well  16 . In an embodiment, the fins  38  are mounted to the straight sidewall  32 , above the conical bottom  30 . The fins  38  may be mounted to a portion of sidewall  32 , for example, a lower portion  40  of the sidewall  32 . The fins  38  increase the surface area over which heat is transferred from the burner  20  to the well  16 . In addition to the vertical fins  38 , the present fryer  10  includes a series of turbulator fins  42  as best seen in  FIGS. 5-7 . The turbulator fins  42  are undulating elements that, in an embodiment are positioned between adjacent vertical fins  38 . 
     In an embodiment, the undulating shape of the turbulator fins  42  is a zig-zag shape (e.g., a group of “Z”s joint to one another defining peaks  44  and troughs  46 ) as seen in  FIG. 7 . Other undulating shapes, such as sinusoidal shapes and the like will be recognized by those skilled in the art. As seen in  FIG. 6 , in an embodiment, the turbulator fins  42  are positioned in opposing pairs between vertical fins  38 . That is, the turbulator fins  42  are stacked on each other in opposite directions such that the peaks  44  of a fin, for example fin  42   a  oppose the troughs  46  of its fin pair, for example, fin  42   b.    
     It has been observed that the turbulator fins  42 , in conjunction with the vertical fins  38 , increase the heat transfer from the burner  20  to the cooking well  16 . The turbulator fins  42  increase the surface area in contact with the heated air (and/or burner  20  combustion products) and the surface area in contact with the cooking well  16  outer wall. In addition, the tortuous path (the zig-zag path) that the heated air takes along the turbulator fins  42  increases the contact time of the heated air with the fins  38 ,  42 , generally, and creates a more turbulent flow of heated air along the heat transfer surfaces (the fins  38 ,  42  and cooking well  16  wall). As such, more energy is transferred from the heated air to the cooking well  16 , thus increasing the efficiency of the burner system  20 . 
     In an embodiment, a lower portion  43  of the cooking well  16 , for example, the conical bottom  30 , up to the fins  38 ,  42  may be coated with a material to enhance heat transfer from to the cooking well  16 . For example, the coating may be a black coating such as a black oxidize coating, a black paint, such as a high temperature silicone-based flat black paint. A preferred material has a high absorptivity and a low emissivity. 
     Referring to  FIGS. 17 and 18 , in order to maintain the heated air around the cooking well  16  and the vertical and turbulator fins  38 ,  42 , the heat shield  22  is positioned around that portion  40  of the cooking well  16  along which the fins  38 ,  42  extend. This also increases the heat transfer from the heated air to the cooking well  16 . 
     An outer cover  43  extends around the heat shield  22  and defines an exhaust gas chamber  45  between the outer cover  43  and the heat shield  22 . The exhaust gases from combustion exit the heat shield  22  (after heat transfer to the cooking well  16  via the fins  38 ,  42 ) through the exhaust chamber  45 , and exit the fryer  10  through the exhaust stack  50 . In an embodiment, the fryer  10  can include two exhaust ports  47  (one shown) that combine for the exhaust gases to exit through the common stack  50 . 
     As best seen in  FIGS. 17 and 18 , the heat shield  22  can include a series of slots  49 , such as the elongated slots, in an upper wall  51  that provide communication for the exhaust gases from around the fins  38 ,  42  to the exhaust gas chamber  45 . The slots  49  facilitate a uniform distribution of the combustion gases around the cooking well  16 , which helps to maintain even heating of the well  16  and prevents hot spots around and in the cooking well  16 . 
     Referring to  FIGS. 3, 4 and 8 , an embodiment of the fryer  10  uses an infrared (IR) or radiant burner system  20 . Unlike known fryers that use blue flame burners that heat using convective heat transfer, the IR burner system  20  heats the cooking well  16  through a combination of radiation (or radiant) and convective heat transfer. The use of radiant heat transfer provides a number of advantages. For example, IR heating elements  52  will heat objects by radiation (as well as surrounding air by convention), and as such will more efficiently heat the cooking well  16  and fins  38 ,  42 . This is because the heated fins  38 ,  42  will then transfer heat by conduction to the cooking well  16 , which is a more efficient heat transfer mechanism than convective heat transfer. Moreover, IR heating elements  52  tend to reach higher temperatures than blue flame temperatures, again, increasing efficiency of the overall burner system  20 . In fact, it has been found that in pressure fryers, while traditional blue flame burner systems operate at an efficiency of about 35-40 percent, the present IR burner system  20  operates at an efficiency of about 70 percent, thus providing a significant increase in efficiency and reduction in fuel costs. 
     The IR heating elements  52  can be metal, such as tungsten, iron, chromium, aluminum, alloys and combinations of these, and non-metals, such as ceramic, carob and the like and in combination with one or more metals. Such IR heating elements will be recognized by those skilled in the art. 
     Referring now to  FIGS. 2, 4 and 9-10 , there is shown an embodiment of one filter system  24  for the fryer  10 . The illustrated filter system  24  uses a filter vessel  58  in which the oil is filtered to remove cooking debris. The system  24  includes the vessel  58  and inner and outer baskets,  60 ,  62 , respectively. positioned in the vessel  58 . The baskets  60 ,  62  have a series of openings or perforations  64  and a filter media  66  is positioned between the inner and outer baskets  60 ,  62 . In an embodiment, the baskets&#39;  60 ,  62  openings are formed in the baskets&#39; walls  68 ,  70  (wall is singular since the baskets are round or cylindrical in shape), and solid, non-open bottoms  72 ,  74 . In such a configuration, the filter media  66  can be, for example, a sheet material that encircles the inner basket wall  68 . A present filter media  66  is a polymeric material. In an embodiment, the filter media  66  can be cleaned by scraping and is reusable. Other suitable media  66  materials, for example, Teflon-based media, will be recognized by those skilled in the art, and some media  66  may be cleaned, in for example, a dishwasher. 
     The filter system  24  includes a cover  76  and a clamp  78  to retain the cover  76  on the vessel  58 , and one or more seals  80  between the vessel  58  and the cover  76 . One or both of the baskets  60 ,  62  can have handles  63  for lifting and removing the baskets  60 ,  62  from the vessel  58 . 
     In an embodiment, one or both of the inner and outer baskets  60 ,  62  may include openings in the bottom walls  72 ,  74 . The baskets  60 ,  62  can be made of a metal, such as stainless steel; however, those skilled in the art will recognize and appreciate that other suitable materials, such as materials using metallized foam technology and non-metals may be used for one or both of the inner and outer baskets. In some embodiments, the basket material may allow for use of a single basket and/or use of a single basket or multiple baskets without a filter media. 
     The filter system  24  includes an inlet and line  82 , and an inlet valve  84 . The system  24  may also include a vent line  86  and a vent valve  88  positioned in the vent line  86 . In an embodiment, the vent valve  88  is a solenoid operated valve; however, other suitable valve types will be recognized by those skilled in the art. An outlet line  90  draws oil from the bottom of the vessel  58 . In an embodiment, the pump  28  draws oil from the filter vessel  58  outlet line  90 , and returns the oil to the cooking well  16 . 
     In one contemplated use, oil is transferred from the cooking well  16  to the filter vessel  58  by gravity. As the vessel  58  fills, the oil is drawn through the inner basket  60 , through the filter media  66  and outer basket  62  and out through the vessel outlet  90 . The oil can be drawn from the filter vessel  58  by the pump  28  and returned to the cooking well  16 . 
     In one method of oil filtration, before oil is transferred to the filter, the filter vessel  58  has a slight negative pressure as will be described in more detail below. In, such a method, as oil is pumped out of the filter vessel  58 , the vent valve  88  is opened to reduce any vacuum developed in the vessel  58 , which facilitates pumping out the vessel  58 . As the vessel  58  empties at the end of the filtering cycle, the vent valve  88  is closed to create a slight vacuum (slight negative pressure) in the vessel  58 , just prior to isolating the pump  28  to end the filtering cycle. In this way, when the next filtering cycle begins, and the oil is returned to the filter vessel  28 , the negative pressure in the vessel  58  increases the flow rate of oil from the cooking well  16  to the filter vessel  58 . 
     The vent valve  88  also serves as a safety feature during cooking. In the event the isolation valve (is this the filter inlet valve) leaks, the normally closed vent valve  88  can be actuated during cooking to ensure that pressure will not build up in the filter vessel  58 . In addition, there is a mechanical latch  92  that keeps the filter vessel  58  locked in place to allow assembly and removal of the filter baskets  60 ,  62  and media  66  without tools. The latch  92  also enhances safety if the vessel  58  is accidentally pressurized by a leaking (inlet) isolation valve by securely maintaining the filter vessel  58  in place on the frame  12 . 
     Food cooking debris, such as crumbs, are removed by opening the cover  76  on the filter vessel  58  and simply lifting and separating the inner basket  60  from the outer basket  62 . This can be carried out about every 25 cycles, or the following day when the filter  24  has cooled down. It is estimated that the time to carry out the filtering process (e.g., transferring oil from the cooking well  16  through the filter vessel  58 , inner and outer baskets  60 ,  62  and filter media  66 , and pumping the oil back to the cooking well  16 ) is about 1½ minutes (90 seconds) and crumb removal and return to operation will be less than 5 minutes. Advantageously, the present filtering system  24  does not require filtering compounds (no diatomaceous earth) and achieves a finer micron filtering level than known filter systems, at about 0.5 microns. 
     Referring to  FIGS. 13-16 , in an alternative embodiment, the fryer  10  can use an oil filter system  94  in which an oil filter tray  96  is positioned at about the bottom of the fryer  10 . A drain line  98  from the cooking well  16  opens to a three-way drain valve  100  located below the vessel  14 . An isolation valve  102  is positioned downstream of the three-way valve  100  and allows the oil to flow to the top of the filter cover  104 , from which the oil flows into the filter  106 . An oil reservoir  105  is positioned on the front of the fryer  10 . 
     Oil is discharged from the filter tray  92  through a riser line  108  at about the bottom of the tray  92 . The oil is then drawn through a replenish valve  110 , into an oil pump  112 , and to the cooking well  16 . The use of a three-way drain valve  100  allows for. 
     Referring now to  FIGS. 13 and 19-23 , the fryer  10  can include a multi-shelf rack system  114  and auto-lift system  116 . In a current embodiment, the multi-shelf rack system  114  includes a tiered rack  118  and shelves  120 . The rack system  118  includes a series of upstanding risers  122  to support the shelves  120 . The risers  122  are mounted to a domed lid  124  that is mounted to the fryer cover  18  and is operably connected to a lift system  116 . In an embodiment the risers  122  depend from the domed lid  124 . 
     The lift system  116  can include a drive  126  and a support carriage assembly  128  operably mounted to the drive  126 . The carriage  128  can be a horizontally extending assembly that extends over the cooking well  16  to support the domed lid  124 , racks  122  and shelves  120  over the cooking well  16 . The cover  18 , domed lid  124  and risers  122  are mounted to the carriage  128  such that they are raised upward from the cooking well  16  by actuation of the drive  126 . Once the cover  18 , domed lid  124  and risers  122  are raised above the cooking well  16 , the cover  18  can be slid away from the risers  122 , shelves  120 , and domed lid  124  to remove the shelves  120 . For cooking, the risers  122 , shelves  120 , and domed lid  124  are lowered by the lift  116  such that the risers  122  and shelves  120  are lowered in the cooking well  16  and the domed lid  124  closes the well  16 . 
     As seen in  FIGS. 21 and 22  the risers  122  include notches  130  with depending fingers  132  that are configured to engage the shelves  120 . For purposes of clarity, reference will be made to a single shelf  120 , but it is to be understood that the following description applies to each of the shelves  120 . An upper edge  134  of the shelf  120  is inserted into the notches  130  behind and bearing against the finger  132  of a rear notch  130 . A lower edge  136  of the shelf  120  engages lips  138  in the bottom of the notches  130  to secure the shelf  120  in the risers  122 . The bask shelf et  120  is maintained in place by the engagement of the shelf upper edge  132  and the notch depending finger  132  and by engagement of the shelf lower edge  136  with or resting on the lips  138  on the bottom of the notches  130 . To remove the shelf  120 , the shelf  120  is lifted by its handle  140 , raising it off of the notches  130  and the shelf  120  is angled out of the notch depending finger  132 . Each of the shelves  120  is independently positionable in and removable from the risers  122 . 
     It will be appreciated that the various alternative embodiments and systems/subsystems can be used with others of the various alternative embodiments and systems/subsystems without limitation. 
     In the present disclosure, the words “a” or “an” are to be taken to include both the singular and the plural. Conversely, any reference to plural items shall, where appropriate, include the singular. It will also be appreciated by those skilled in the art that the relative directional terms such as upper, lower, rearward, forward and the like are for explanatory purposes only and are not intended to limit the scope of the disclosure. 
     All patents or patent applications referred to herein, are hereby incorporated herein by reference, whether or not specifically done so within the text of this disclosure. 
     From the foregoing it will be observed that numerous modification and variations can be effectuated without departing from the true spirit and scope of the novel concepts of the present film. It is to be understood that no limitation with respect to the specific embodiments illustrated is intended or should be inferred. The disclosure is intended to cover by the appended claims all such modifications as fall within the scope of the claims.