Patent Description:
Frying is a cooking technique that uses heated cooking oil to prepare food such as chicken and fish. Some fryers perform frying at atmospheric pressure. Other fryers, known as pressure fryers, fry food products within a fry pot at an elevated pressure (e.g., above atmospheric pressure). Frying under pressure permits the use of lower cooking temperatures for longer oil life and faster cooking times. Frying under pressure also retains more moisture within the food and reduces the amount of oil absorbed into the food. To maintain the pressure within the fry pot, some pressure fryers include a lid that is used to selectively seal the volume of the fry pot. <CIT> discloses a cooking apparatus comprising a vessel adapted to hold food product and cooking oil, means for heating said vessel, and means for suppressing fire in said vessel.

The invention provides a cooking system according to claim <NUM>.

This summary is illustrative only and is not intended to be in any way limiting. Other aspects, inventive features, and advantages of the devices or processes described herein will become apparent in the detailed description set forth herein, taken in conjunction with the accompanying figures, wherein like reference numerals refer to like elements.

Before turning to the figures, which illustrate certain exemplary embodiments in detail, it should be understood that the present disclosure is not limited to the details or methodology set forth in the description or illustrated in the figures. It should also be understood that the terminology used herein is for the purpose of description only and should not be regarded as limiting.

As used herein, the term "downstream" means a direction that is defined by a flow path of fire suppressant agent throughout a fire suppression system. Specifically, when the supply assembly <NUM> is activated, fire suppressant agent flows through the pipe <NUM> along a flow path from the supply assembly <NUM> to the fry pot volume <NUM>. The direction of flow followed by the fire suppressant agent is the "downstream" direction. As used herein, the term "upstream" means a direction opposite the downstream direction.

Referring generally to the figures, a pressure fryer includes a fry pot that is configured to be at least partially filled with a cooking oil. A heating element within the pressure fryer heats the cooking oil. A lid coupled to the fry pot is selectively repositionable between a fully open position and a closed position. In the closed position, the lid is selectively reconfigurable between a sealed configuration and an unsealed configuration. During operation, food products are placed into the cooking oil for frying. With the lid in the sealed configuration, the pressure of gas (e.g., steam, etc.) within the fry pot increases. A pair of pressure control devices are fluidly coupled to the fry pot. The pressure control devices selectively release gas from within the fry pot to the atmosphere to maintain the pressure within the fry pot at a desired working pressure.

In some situations, fires can occur within the fry pot of a pressure fryer. Some pressure fryers include a fire suppression system that provides a fire suppressant agent to suppress such fires. These fire suppression systems include nozzles positioned outside of the fry pot that address fires when the lid is in the fully open position. However, such systems have a limited ability to address fires when the lid of the fryer is closed, as the lid obstructs the path of the agent from the external nozzles.

To address fires that occur when the lid of the pressure fryer is closed, a pressure fryer described herein utilizes a fire suppression system that introduces fire suppressant agent into the fry pot irrespective of the position of the lid. Specifically, in the event of a fire, a fire suppressant agent supply provides a volume of fire suppressant agent through a conduit. The agent passes through a nozzle that controls the volumetric flow rate of the agent. The nozzle limits the kinetic energy of the agent entering the fry pot such that the agent does not cause the cooking oil to splash and escape the fry pot. A burst disc is positioned downstream of the nozzle. The burst disc fluidly decouples the fry pot from the fire suppressant agent supply, preventing contaminants from the fry pot (e.g., cooking oil, steam, etc.) from entering the nozzle, the conduit, or the fire suppressant agent supply. The burst disc also prevents contaminants from the fire suppression system (e.g., dust, etc.) from entering the fry pot. When the pressure differential across the burst disc exceeds a threshold pressure (e.g., when pressurized agent is supplied by the fire suppressant agent supply), the burst disc ruptures, permitting the agent to flow therethrough. A check valve is positioned downstream of the burst disc. The check valve prevents pressure fluctuations within the gas of the fry pot from affecting the burst disc. However, the check valve permits the agent to flow freely therethrough (e.g., with negligible resistance). The check valve is fluidly coupled to the fry pot between the fry pot and the pressure control devices. Accordingly, when a fire is detected, the fire suppressant agent supply provides agent through the nozzle, the burst disc, and the check valve and directly into the fry pot, suppressing any fires within the fry pot.

Referring to <FIG> and <FIG>, a cooking, frying, or pressure frying system or assembly includes a cooking appliance, shown as pressure fryer <NUM>, is shown according to an exemplary embodiment. The pressure fryer <NUM> includes a chassis or body, shown as main body <NUM>. The main body <NUM> supports the other components of the pressure fryer <NUM>. The main body <NUM> defines a volume, shown as component chamber <NUM>, that contains one or more components of the pressure fryer <NUM>. The component chamber <NUM> is selectively enclosed by a door <NUM>. The main body <NUM> may be configured to rest atop a flat surface (e.g., a floor, a countertop, etc.). In some embodiments, the main body <NUM> is configured such that the pressure fryer <NUM> is mobile. By way of example, in the embodiment shown in <FIG> and <FIG>, the pressure fryer <NUM> includes wheels, shown as casters <NUM>, coupled to the main body <NUM> to facilitate movement across the flat surface. In other embodiments, the pressure fryer <NUM> is a fixed or immobile appliance. In some embodiments, the main body <NUM> is coupled to a guard, shown as backsplash <NUM>, positioned at the rear of the pressure fryer <NUM>. The backsplash <NUM> extends upward from the main body <NUM>, preventing material (e.g., food products, cooking oil, etc.) from dropping behind the pressure fryer <NUM>.

The pressure fryer <NUM> includes a food receptacle, cooking vessel, container, pot, basin, bucket, pitcher, or can, shown as fry pot <NUM>. The fry pot <NUM> is coupled to the main body <NUM>. The fry pot <NUM> defines an internal volume, shown as fry pot volume <NUM>. The fry pot volume <NUM> is enclosed on the bottom, left, right, front, and rear sides by the fry pot <NUM>. The fry pot volume <NUM> is accessible by an operator through an aperture, shown as access aperture <NUM>, that extends along the top of the fry pot volume <NUM>. The access aperture <NUM> is positioned at the top of the fry pot <NUM> such that liquid placed within the fry pot <NUM> is retained within the fry pot volume <NUM>. As shown, the fry pot volume <NUM> has a substantially rectangular cross section. In other embodiments, the fry pot <NUM> is otherwise shaped.

The pressure fryer <NUM> is configured to fry one or more food products (e.g., pieces of chicken or fish, etc.). The food products are placed in a fry basket, which is then lowered into the fry pot volume <NUM> through the access aperture <NUM>. The fry pot volume <NUM> is partially or completely filled with a cooking oil (e.g., peanut oil, canola oil, etc.) that is heated to cook the food products. The pressure fryer <NUM> includes a heater, shown as heating element <NUM>, that heats the cooking oil. In some embodiments, the heating element <NUM> is a combustion heater that combusts a fuel (e.g., natural gas, etc.) to generate heat. In other embodiments, the heating element <NUM> is an electric heater that utilizes electrical energy to generate heat (e.g., through resistance). The heating element <NUM> may come into contact with the cooking oil, passing the heat directly into the cooking oil, or the heating element <NUM> may provide thermal energy to the cooking oil indirectly through another component (e.g., the wall of the fry pot <NUM>, etc.).

The pressure fryer <NUM> includes a cleaning or filtration system, shown as filtration system <NUM>. The filtration system <NUM> is configured to remove contaminants from the cooking oil (e.g., small pieces of food, etc.). In some embodiments, the filtration system <NUM> is configured to circulate the cooking oil out of the fry pot volume <NUM>, through a filter, and back into the fry pot volume <NUM>. The fry pot volume <NUM> may define one or more apertures that facilitate the transfer of cooking oil from the fry pot volume <NUM> into the filtration system <NUM>. The filtration system <NUM> may include pumps, filters, conduits, fittings, or other components used to circulate and filter the cooking oil. In other embodiments, the filtration system <NUM> is omitted.

The pressure fryer <NUM> further includes a user interface, shown as control panel <NUM>, that is configured to facilitate user control over the operation of the pressure fryer <NUM>. In the embodiment shown in <FIG> and <FIG>, the control panel <NUM> is positioned on a front side of the main body <NUM>. In other embodiments, the control panel <NUM> is positioned elsewhere. The control panel <NUM> may include buttons, levers, switches, knobs, screens, touch sensitive devices (e.g., touchscreens, touch pads, etc.), or other user interface devices. The control panel <NUM> may be operatively coupled to a controller (e.g., a microcontroller, a controller such as the controller <NUM>, etc.). The control panel <NUM> may be configured to receive user inputs and cooperate with the controller to control the heating element <NUM> (e.g., to set a target temperature for the cooking oil, to turn off the heating element <NUM>, etc.) and/or the filtration system <NUM> (e.g., to clean the cooking oil).

The pressure fryer <NUM> further includes a sealing assembly or cover (e.g., a hatch, a door, a lid, etc.), shown as lid <NUM>. The lid <NUM> is pivotally coupled to the fry pot <NUM> such that the lid <NUM> is selectively repositionable through a range of different positions. The lid <NUM> may be configured to selectively extend across the access aperture <NUM> to seal the fry pot volume <NUM> relative to the surrounding atmosphere. In a fully open or raised position, shown in <FIG>, the lid <NUM> is moved away from the access aperture <NUM> such that the access aperture <NUM> fluidly couples the fry pot volume <NUM> to the surrounding atmosphere, permitting gas (e.g., steam, etc.), liquids (e.g., cooking oil, etc.), and solids (e.g., the fry basket, the food products, etc.) to freely enter and exit the fry pot volume <NUM> through the access aperture <NUM>. In a closed or lowered position shown in <FIG>, the lid <NUM> rests atop the fry pot <NUM>. The lid <NUM> extends across the access aperture <NUM>, obstructing movement through the access aperture <NUM> (e.g., preventing food products from entering or exiting the fry pot volume <NUM>). While in the closed position, the lid <NUM> is selectively reconfigurable between an unsealed configuration and a sealed configuration. In the unsealed configuration, the lid <NUM> may not fully seal the fry pot volume <NUM> such that gas can exit through the access aperture <NUM>. In the sealed configuration, the lid <NUM> is sealed to the fry pot <NUM>. The lid <NUM> seals the fry pot volume <NUM> relative to the surrounding atmosphere (e.g., at least across the access aperture <NUM>).

The lid <NUM> includes a closure mechanism, shown as latch <NUM>, that is configured to selectively limit movement of the lid <NUM> relative to the fry pot <NUM>. By way of example, the latch <NUM> may selectively limit upward movement of the lid <NUM> toward the fully open position. The latch <NUM> is configured to selectively engage a protrusion or recess, shown as cleat <NUM>, defined by the fry pot <NUM>, selectively coupling the latch <NUM> to the fry pot <NUM>. The latch <NUM> may include a lever that, when rotated, disengages the latch <NUM> from the cleat <NUM>, permitting free movement of the lid <NUM>. The latch <NUM> may be engaged with the cleat <NUM> in both the unsealed and sealed configurations. Accordingly, engagement of the latch <NUM> with the cleat <NUM> may not cause the lid <NUM> to seal the fry pot volume <NUM>.

The lid <NUM> further includes a knob, wheel, or lever, shown as sealing knob <NUM>, and a sealing member, shown as seal <NUM>, that cooperate to selectively seal the lid <NUM> with the fry pot <NUM>. Specifically, the sealing knob <NUM> can be rotated to selectively engage or disengage the seal <NUM> with the fry pot <NUM>, sealing the lid <NUM> against the fry pot <NUM> across the access aperture <NUM>. By way of example, rotating the sealing knob <NUM> in a first direction may cause the seal <NUM> to move downward and engage the fry pot <NUM> such that the engagement between the seal <NUM> and the fry pot <NUM> surrounds the access aperture <NUM>. Rotating the sealing knob <NUM> in a second direction opposite the first direction may cause the seal <NUM> to move upward and disengage from the fry pot <NUM>. When the seal <NUM> engages the fry pot <NUM>, fluidly decoupling the fry pot volume <NUM> from the surrounding atmosphere, the lid <NUM> is in the sealed configuration.

To reconfigure the lid <NUM> from the fully open position to the sealed configuration, the lid <NUM> is lowered until it rests atop the fry pot <NUM> (i.e., in the lowered position). The latch <NUM> is engaged with the cleat <NUM>, reconfiguring the lid <NUM> into the unsealed configuration. The sealing knob <NUM> is then rotated in a first direction, engaging the seal <NUM> with the fry pot <NUM> and configuring the lid <NUM> into the sealed configuration. To reconfigure the lid <NUM> from the sealed configuration to the fully open position, this process may be followed in reverse.

In an alternative embodiment, the lid <NUM> is otherwise coupled to the main body <NUM> and the fry pot <NUM>. By way of example, the lid <NUM> may be slidably coupled to the main body <NUM> such that the lid <NUM> is movable vertically. The lid <NUM> may engage a rail that selectively holds the lid <NUM> in various vertical positions. In such an embodiment, the lid <NUM> may still be selectively repositionable between a fully open position and a closed position and selectively reconfigurable between an unsealed configuration and a sealed configuration.

During operation of the pressure fryer <NUM> in the sealed configuration, gas within the fry pot volume <NUM> builds (i.e., increases) in pressure. This increase in pressure may be caused by an increase in temperature of the gas within the fry pot volume <NUM>, the production of steam, or by another source. Frying under pressure permits the use of lower cooking temperatures for longer cooking oil life and faster cooking times compared to a fryer operating at atmospheric pressure. Frying under pressure also retains more moisture within the food and reduces the amount of oil absorbed into the food.

Referring to <FIG> and <FIG>, the fry pot <NUM> defines an aperture, shown as vent aperture <NUM>. The vent aperture <NUM> is located in a side wall (e.g., a rear side wall) of the fry pot <NUM>. The vent aperture <NUM> permits gas (e.g., steam, air, etc.) from within the fry pot <NUM> to pass out of the fry pot volume <NUM> to one or more pressure control devices at least when the lid <NUM> is in the sealed configuration. Each of the pressure control devices are configured to selectively permit gas from within the fry pot volume <NUM> to exit the pressure fryer <NUM> to the surrounding atmosphere through an aperture or port, shown in <FIG> as exhaust <NUM>. When the gas is vented to the atmosphere, the pressure within the fry pot <NUM> decreases. In this way, the pressure control devices control the pressure of the gas within the fry pot volume <NUM>.

Referring to <FIG>, to prevent cooking oil from flowing out of the fry pot volume <NUM> through the vent aperture <NUM>, the vent aperture <NUM> may be positioned near a top end of the fry pot <NUM> (e.g., near the access aperture <NUM>). Specifically, the fry pot <NUM> may define a fill level where the top surface of the cooking oil should be located. By way of example, the fill level may be indicated by a marking on the fry pot <NUM> or may be specified by the manufacturer of the pressure fryer <NUM> (e.g., by stating how much cooking oil should be added to the fry pot <NUM>). The fill level may include a target fill level and a tolerance around the target fill level within which the top surface of the cooking oil may be located. The fill level may be positioned such that the top surface of the cooking oil is below the vent aperture <NUM> during normal operation of the pressure fryer <NUM>.

Referring to <FIG>, the pressure fryer <NUM> includes a first pressure control device or pressure relief device, shown as dead weight relief valve <NUM>. The dead weight relief valve <NUM> is configured to fluidly couple the fry pot volume <NUM> to the exhaust <NUM> when the pressure differential across the dead weight relief valve <NUM> (e.g., (the pressure within the fry pot volume <NUM>) - (atmospheric pressure)) exceeds a first pressure differential. The dead weight relief valve <NUM> includes a weight that covers an aperture, preventing gas from flowing therethough. When the pressure differential exceeds the first pressure differential, the weight is pushed upward, and gas from the fry pot volume <NUM> is permitted to flow therethrough. As shown in <FIG>, the exhaust <NUM> for the dead weight relief valve <NUM> extends through the backsplash <NUM> such that the gasses released by the dead weight relief valve <NUM> are diverted away from the user (e.g., to a kitchen ventilation hood, etc.).

The pressure fryer <NUM> further includes a second pressure control device or pressure relief device, shown secondary relief valve <NUM>. The secondary relief valve <NUM> is configured to fluidly couple the fry pot volume <NUM> to the exhaust <NUM> when the pressure differential across the secondary relief valve <NUM> (e.g., (the pressure within the fry pot volume <NUM>) - (atmospheric pressure)) exceeds a second pressure differential. The secondary relief valve <NUM> includes a spring loaded valve that is normally closed. When the pressure differential exceeds the second pressure differential, the force of the spring is overcome, and the spring loaded valve opens. In one embodiment, the second pressure differential is greater than the first pressure differential. In such an embodiment, the dead weight relief valve <NUM> acts as the primary pressure control device that is used during normal operation to control pressure within the fry pot volume <NUM>. If the dead weight relief valve <NUM> fails (e.g., is stuck, etc.) and the pressure builds above the first pressure differential, the secondary relief valve <NUM> then acts as a backup, regulating the pressure within the fry pot volume <NUM>. In one embodiment, the second pressure differential is approximately <NUM> psi. As shown in <FIG>, the exhaust <NUM> for the secondary relief valve <NUM> vents forward of the backsplash <NUM> (e.g., to provide a visual indicator to the user when the dead weight relief valve <NUM> is malfunctioning).

Referring to <FIG>, the frying system includes a fire suppression system or fire extinguishing system, shown as fire suppression system <NUM>, fluidly coupled to the fry pot <NUM>. In the event of a fire occurring within the fry pot <NUM>, the fire suppression system <NUM> is configured to provide fire suppressant agent to the fry pot volume <NUM>, extinguishing or suppressing the fire and preventing the fire from spreading. Unlike other fire suppression systems that provide fire suppressant through the access aperture <NUM> (e.g., when the lid <NUM> is in an open position), the fire suppression system <NUM> is configured to suppress fires regardless of the position of the lid <NUM>. The fire suppression system <NUM> can be used alone or in combination with other types of fire suppression systems (e.g., an overhead sprayer, etc.). The fire suppression system <NUM> may be dedicated to suppression of fires within the pressure fryer <NUM>, or the fire suppression system <NUM> may be part of a larger fire suppression system within a kitchen or building.

Referring to <FIG>, the fire suppression system <NUM> includes a fire suppressant agent supply, shown as supply assembly <NUM>. The supply assembly <NUM> is configured to selectively provide a flow of pressurized (e.g., at greater than atmospheric pressure) fire suppressant agent. The fire suppressant agent may include water and/or other fire suppressant chemicals. The fire suppressant agent may include a dry powder, a foam, a wet chemical, or another type of fire suppressant agent. In some embodiments, the fire suppressant agent is specifically configured to suppress fires fueled by cooking oils.

In the embodiment shown in <FIG>, the supply assembly <NUM> includes a fire suppressant tank <NUM> (e.g., a vessel, container, vat, drum, tank, canister, cartridge, can, etc.). The fire suppressant tank <NUM> is filled (e.g., partially, completely, etc.) with fire suppressant agent. In some embodiments, the fire suppressant agent is normally not pressurized (e.g., near atmospheric pressure).

The supply assembly <NUM> further includes a cartridge <NUM> (e.g., a vessel, container, vat, drum, tank, canister, cartridge, or can, etc.). The cartridge <NUM> is configured to contain a volume of pressurized expellant gas. The expellant gas may be an inert gas. In some embodiments, the expellant gas includes air, carbon dioxide, and/or nitrogen. The cartridge <NUM> may be rechargeable or disposable after use. In some embodiments where the cartridge <NUM> is rechargeable, additional expellant gas may be supplied to the internal volume of the cartridge <NUM> (e.g., through a neck or other fill port, etc.). Alternatively, the cartridge <NUM> may be omitted, and the fire suppressant tank <NUM> may be pressurized (e.g., as part of a stored-pressure system). In such an embodiment, the fire suppressant tank <NUM> may be rechargeable or disposable after use.

The supply assembly <NUM> further includes a valve, puncture device, or activator assembly, shown as actuator <NUM>, that is coupled to the cartridge <NUM>. The cartridge <NUM> may be selectively coupled to the actuator <NUM> (e.g., through a threaded connection, etc.). Decoupling the cartridge <NUM> from the actuator <NUM> facilitates removal and replacement of the cartridge <NUM> when the cartridge <NUM> is depleted. The actuator <NUM> is fluidly coupled to the fire suppressant tank <NUM> (e.g., through a hose or pipe, etc.). In embodiments where the cartridge <NUM> is omitted, the actuator <NUM> may be coupled to and/or positioned downstream of the fire suppressant tank <NUM> such that the actuator <NUM> selectively prevents the flow of agent and/or expellant gas out of the fire suppressant tank <NUM>.

When the actuator <NUM> is activated, the cartridge <NUM> is fluidly coupled to the fire suppressant tank <NUM>, and the expellant gas from the cartridge <NUM> flows freely into the fire suppressant tank <NUM>. By way of example, the actuator <NUM> may include a pin that, when activated, moves to pierce a seal of the cartridge <NUM>. The expellant gas forces fire suppressant agent from the fire suppressant tank <NUM> into a conduit or hose, shown as pipe <NUM>.

Although one configuration of the supply assembly <NUM> is shown in <FIG>, it should be understood that the supply assembly <NUM> may include any type of fire suppressant agent supply configured to selectively provide a pressurized flow of fire suppressant agent to the pipe <NUM>. By way of example, in an alternative embodiment, the supply assembly <NUM> is a stored-pressure system such that one tank contains both the fire suppressant agent and the expellant gas.

To control activation of the supply assembly <NUM>, the fire suppression system <NUM> further includes an activation system or control system <NUM> configured to selectively activate the supply assembly <NUM>. The control system <NUM> is configured to monitor one or more conditions and determine if those conditions are indicative of a nearby fire. Upon detecting a nearby fire, the control system <NUM> activates the actuator <NUM>, causing the fire suppressant agent to leave the fire suppressant tank <NUM> and suppress the fire. The control system <NUM> may activate the supply assembly <NUM> in response to the detection of a fire by a sensor and/or in response to a manual activation request (e.g., a press of a button, a pull of a lever, etc.) from a user.

As shown in <FIG>, the control system <NUM> includes a controller <NUM> operably coupled to (e.g., in communication with) the actuator <NUM>. The controller <NUM> is configured to send an activation signal (e.g., an electrical signal, a tension on a cable, etc.) to the actuator <NUM>, causing the actuator <NUM> to release the expellant gas from the cartridge <NUM> such that the supply assembly <NUM> provides the agent to the pipe <NUM>. The controller <NUM> is operatively coupled to one or more input devices. The input devices provide a detection signal to the controller <NUM> when a fire is detected. In response to receiving this indication, the controller <NUM> sends the activation signal to the actuator <NUM>. The controller <NUM> may be dedicated to detection and suppression of fires within the fry pot <NUM>. Alternatively, the controller <NUM> may be used to detect fires and/or control the suppression of fires throughout a larger area (e.g., a kitchen that contains the pressure fryer <NUM>, a building, a building complex, etc.).

A first input device, fire detection device, or user interface, shown as manual activator <NUM>, is configured to receive an input from a user. The manual activator <NUM> may include buttons, switches, levers, knobs, pull ropes, or other types of input devices. The manual activator <NUM> is configured to be activated by a user when a user detects a fire (e.g., within the fry pot <NUM>, in another location within a kitchen, etc.). The manual activator <NUM> may be one of a series of manual activators <NUM> positioned throughout a room or building. When the manual activator <NUM> is activated, the manual activator <NUM> provides a detection signal to the controller <NUM>.

A second input device, fire detection device, or sensor, shown as sensor <NUM>, is configured to measure one or more inputs indicative of the presence of a fire. The sensor <NUM> may include temperature sensors (e.g., linear detection wires, thermocouples, resistance temperature detectors, etc.), infrared sensors, ultraviolet sensors, smoke detectors, or other types of sensors. Upon detection of a fire, the sensor <NUM> sends a detection signal to the controller <NUM>. By way of example, the controller <NUM> may use a signal containing temperature measurements from a temperature sensor to determine if an ambient temperature has exceeded a threshold temperature indicative of the presence of a fire. Upon determining that the ambient temperature has exceeded the threshold temperature, the controller <NUM> may provide an activation signal to the actuator <NUM>. In another embodiment, the sensor <NUM> is a mechanical device, such as a fusible link. When a fusible link is exposed to a threshold temperature, a temperature sensitive element of the fusible link (e.g., solder that melts at a specific temperature, etc.) releases. The fusible link may be coupled to a cable under tension such that when the temperature sensitive element releases, the tension is released. In such an embodiment, the detection signal may be a change in tension on the cable, and the controller <NUM> may be configured to detect the change in tension. By way of example, the change in tension may cause a spring to activate the actuator <NUM>.

The control system <NUM> may be mechanical and/or electrical. In embodiments where the control system <NUM> operates electrically, the activation and detection signals may be electrical currents and/or signals transferring data (e.g., radio signals, Bluetooth communications, etc.). In embodiments where the control system <NUM> operates mechanically, the activation and detection signals may be forces or movements (e.g., tension on and/or motion of cables, etc.).

Although one configuration of the control system <NUM> is shown in <FIG>, it should be understood that the control system <NUM> may include arrangement of control components configured to selectively activate the supply assembly <NUM>. By way of example, the controller <NUM> may be omitted, and the manual activator <NUM> and/or the sensor <NUM> may communicate directly with the actuator <NUM>.

The pipe <NUM> extends from the supply assembly <NUM> to the pressure fryer <NUM>, terminating in a flow divider or branched fitting, shown as tee <NUM>. The tee <NUM> has three legs: a leg <NUM> and a leg <NUM> that extend substantially parallel to one another, and a leg <NUM> that extends substantially perpendicular to the leg <NUM> and the leg <NUM>. The leg <NUM> is fluidly coupled to the vent aperture <NUM>, and the leg <NUM> is fluidly coupled to the dead weight relief valve <NUM> and the secondary relief valve <NUM>. Accordingly, the tee <NUM> fluidly couples the dead weight relief valve <NUM> and the secondary relief valve <NUM> with the vent aperture <NUM>. The leg <NUM> is fluidly coupled to the pipe <NUM>. Accordingly, the tee <NUM> fluidly couples the pipe <NUM> with the vent aperture <NUM>.

The fire suppression system <NUM> includes a series of flow control devices positioned along the length of the pipe <NUM>. A first flow control device, flow limiter, or flow restrictor, shown as nozzle <NUM>, is positioned along the pipe <NUM> downstream of the supply assembly <NUM>. The nozzle <NUM> may be threaded (e.g., externally) to facilitate a direct threaded connection to the pipe <NUM>. The nozzle <NUM> defines an orifice having a smaller cross-sectional area than that of the pipe <NUM>. As the fire suppressant flows through the nozzle <NUM>, the orifice resists or restricts the flow of the fire suppressant. The orifice of the nozzle <NUM> is configured to reduce the flow rate of the fire suppressant agent flowing through the nozzle <NUM>. This reduction in flow rate reduces the kinetic energy of the agent prior to the agent entering the fry pot volume <NUM>. This reduces the likelihood of agent splashing out of the fry pot <NUM>, maximizing the portion of the agent that addresses the fire. This also reduces the likelihood of cooking oil splashing out of the fry pot <NUM>, which might otherwise cause the fire within the fry pot <NUM> to spread. However, the flow rate defined by the nozzle <NUM> is still sufficient to suppress fires within the fry pot <NUM>. In other embodiments, the nozzle <NUM> is replaced with another type of flow control device, such as a flow control valve. Such flow control devices may be adjustable to vary the flow rate of agent through the pipe <NUM>.

Positioning the nozzle <NUM> along the pipe <NUM> has multiple advantages compared to an overhead nozzle that sprays into the fry pot <NUM> through the access aperture <NUM>. Unlike an overhead nozzle, the nozzle <NUM> does not have to be aimed, simplifying the setup process of the fire suppression system <NUM>. Additionally, if the pressure fryer <NUM> is relocated, the aim of the nozzle <NUM> does not have to be readjusted. Unlike an overhead nozzle, the nozzle <NUM> does not obstruct the user's access to the pressure fryer <NUM>. Additionally, the nozzle <NUM> can supply agent to the fry pot <NUM> regardless of the position of the lid <NUM>.

Downstream of the nozzle <NUM>, the fire suppression system <NUM> includes a second flow control device, flow prevention device, or burst disc assembly, shown as burst disc <NUM>, positioned along the pipe <NUM>. The burst disc <NUM> includes a sheet of material that extends across the passage of the pipe <NUM>, completely preventing material (e.g., solid particles, liquid, gas, etc.) from flowing along the pipe <NUM>. When a threshold pressure differential across the burst disc <NUM> is exceeded, the sheet of material within the burst disc <NUM> ruptures, permitting free flow of material along the pipe <NUM> through the burst disc <NUM>. During normal operation of the pressure fryer <NUM>, the burst disc <NUM> prevents contaminants from the fry pot volume <NUM> (e.g., food particles, steam, cooking oil, etc.) from travelling through the pipe <NUM> to the supply assembly <NUM>. The burst disc <NUM> also prevents the fire suppression system <NUM> from introducing contaminants (e.g., fire suppressant agent, dust, etc.) into the fry pot <NUM>. When the supply assembly <NUM> is activated, the pressure of the fire suppressant agent from the supply assembly <NUM> causes the pressure differential across the burst disc <NUM> to exceed the threshold pressure differential, rupturing the burst disc <NUM>. After rupturing, the burst disc <NUM> permits the agent to flow freely along the pipe <NUM> to the fry pot volume <NUM>.

Downstream of the burst disc <NUM>, the fire suppression system <NUM> includes a third flow control device, pressure control device, or flow restrictor, shown as check valve <NUM>, positioned along the pipe <NUM>. The check valve <NUM> may be any type of check valve (e.g., a ball type check valve, a plug type check valve, etc.). The check valve <NUM> is configured to prevent material from flowing through the pipe <NUM> in an upstream direction (i.e., from the fry pot volume <NUM> toward the supply assembly <NUM>) and to permit material to flow through the pipe <NUM> in a downstream direction opposite the upstream direction. The check valve <NUM> prevents pressurized gas (e.g., steam, etc.) from the fry pot volume <NUM> from reaching the burst disc <NUM>. The check valve <NUM> permits (e.g., with minimal resistance) the agent from the supply assembly <NUM> to pass through the pipe <NUM> to the fry pot volume <NUM>.

During normal operation of the pressure fryer <NUM>, the pressure of gasses sealed within the fry pot volume <NUM> by the lid <NUM> increases from atmospheric pressure to a working pressure that is maintained by the dead weight relief valve <NUM> and/or the secondary relief valve <NUM>. These gasses are in direct communication with the check valve <NUM>. The check valve <NUM> prevents the majority of these gasses from moving along the pipe <NUM> toward the supply assembly <NUM>. However, some types of check valves do not provide a perfect seal, and some leakage of material through the check valve <NUM> may occur. Any leakage through the check valve <NUM> is prevented from reaching the supply assembly <NUM> by the seal of the burst disc <NUM>. This leakage is not substantial enough to significantly affect the pressure differential across the burst disc <NUM> during normal operation of the pressure fryer <NUM>, so the check valve <NUM> prevents high pressures within the fry pot volume <NUM> from reaching the burst disc <NUM>. Without the check valve <NUM>, gasses from the fry pot volume <NUM> would otherwise be in direct communication with the burst disc <NUM>. The pressure and temperature fluctuations of these gasses may then have the potential to weaken or prematurely rupture the burst disc <NUM>.

When the supply assembly <NUM> is activated, the fire suppressant agent enters the pipe <NUM> and passes through the nozzle <NUM>. The nozzle <NUM> reduces the flow rate and/or pressure of the agent downstream of the nozzle <NUM>. The nozzle <NUM> may be configured to achieve a target pressure and/or flow rate of the agent downstream of the nozzle <NUM>. The nozzle <NUM> may be configured to shape the stream of agent leaving the nozzle <NUM>. By way of example, the orifice of the nozzle <NUM> may have a specific geometry that varies the shape and/or size (e.g., a diameter at a distance from the nozzle <NUM>, etc.) of the stream.

Downstream of the nozzle <NUM>, the agent engages the burst disc <NUM>. The pressure upstream of the burst disc <NUM> is the pressure of the agent downstream of the nozzle <NUM>, and the pressure downstream of the burst disc <NUM> is the pressure of the gas contained between the burst disc <NUM> and the check valve <NUM>. The burst disc <NUM> is configured to remain intact (i.e., not rupture) when the supply assembly <NUM> is inactive and to rupture when the supply assembly <NUM> is activated. Accordingly, the threshold pressure differential at which the burst disc <NUM> ruptures may be greater than the difference between the upstream and downstream pressures when the supply assembly <NUM> is inactive and less than the difference between the downstream and upstream pressures when the supply assembly <NUM> is active. When the supply assembly <NUM> is inactive, the upstream pressure may be approximately atmospheric pressure. When the supply assembly <NUM> is active, the upstream pressure may be greater than atmospheric pressure. When the supply assembly <NUM> is active, the upstream pressure may be influenced by the characteristics of the supply assembly <NUM> and the pipe <NUM> (e.g., the pressure of the gas within the cartridge <NUM>, the volume of the pipe <NUM> upstream of the burst disc <NUM>, etc.) and the nozzle <NUM> (e.g., the orifice diameter, etc.). In one embodiment, the downstream pressure is approximately atmospheric pressure. When the pressure fryer <NUM> is not in use, gas (e.g., air, etc.) may pass out of the space between the check valve <NUM> and the burst disc <NUM> until that space is at approximately atmospheric pressure. When the pressure within the fry pot <NUM> builds above atmospheric pressure, the check valve <NUM> may prevent gas from flowing into the space between the check valve <NUM> and the burst disc <NUM>.

After the agent causes the burst disc <NUM> to rupture, the agent engages the check valve <NUM>. The check valve <NUM> permits the agent to pass freely therethrough, and the agent passes through the tee <NUM>, through the vent aperture <NUM>, and into the fry pot volume <NUM>. Because the vent aperture <NUM> is positioned above the top surface of the cooking oil within the fry pot <NUM>, the fire suppression system <NUM> introduces the agent above the top surface of the cooking oil. When the lid <NUM> is in the fully open position or the unsealed configuration, the agent may completely or partially fill the fry pot volume <NUM>. If the fry pot volume <NUM> is completely filled, the agent may spill out through the access aperture <NUM>. When the lid <NUM> is in the sealed configuration, the agent may remain contained within the fry pot volume <NUM>, partially or completely filling the fry pot volume <NUM>. In other embodiments, the fire suppression system <NUM> does not supply agent to the fry pot volume <NUM> when the lid <NUM> is in the sealed configuration, instead using the seal <NUM> to prevent oxygen from entering the fry pot volume <NUM> and suppress any fires within the fry pot volume <NUM>. The agent may additionally pass through the tee <NUM> toward the dead weight relief valve <NUM> and the secondary relief valve <NUM>. However, the dead weight relief valve <NUM> and the secondary relief valve <NUM> may offer a greater resistance to flow of the agent than simply passing through the vent aperture <NUM>. Accordingly, a minimal amount of agent or no agent may pass out of the fire suppression system <NUM> through the dead weight relief valve <NUM> and the secondary relief valve <NUM>.

In other embodiments, the nozzle <NUM>, the burst disc <NUM>, and/or the check valve <NUM> are located in positions other than those shown in <FIG>. The nozzle <NUM>, the burst disc <NUM>, and the check valve <NUM> may be positioned anywhere between the supply assembly <NUM> and the fry pot volume <NUM>. By way of example, the nozzle <NUM> may be moved between the tee <NUM> and the vent aperture <NUM>. By way of another example, in <FIG>, the pipe <NUM> is shown to bend approximately <NUM> degrees between the burst disc <NUM> and the check valve <NUM>. The burst disc <NUM> may be positioned downstream of the bend or the check valve <NUM> may be positioned upstream of the bend. Alternatively, the pipe <NUM> may be otherwise shaped (e.g., completely straight, bends in other places, etc.). In some embodiments, the relative order of the nozzle <NUM>, the burst disc <NUM>, and/or the check valve <NUM> is varied. By way of example, the nozzle <NUM> may be positioned between the burst disc <NUM> and the check valve <NUM> or downstream of the check valve <NUM>.

In other embodiments, the nozzle <NUM>, the burst disc <NUM>, and/or the check valve <NUM> are omitted. By way of example, the nozzle <NUM> may be omitted. By way of another example, the burst disc <NUM> may be omitted. In such an embodiment, the check valve <NUM> may prevent or resist contaminants from passing from the fry pot volume <NUM> to the supply assembly <NUM>. By way of another example, the check valve <NUM> may be omitted. In such an embodiment, the burst disc <NUM> may prevent contaminants from traveling through the pipe <NUM>. By way of another example, all of the nozzle <NUM>, the burst disc <NUM>, and the check valve <NUM> may be omitted. In such an embodiment, the fire suppression system <NUM> still provides the benefit of suppressing fires within the fry pot volume <NUM> with the lid <NUM> in the closed position, but without the performance benefits provided by the nozzle <NUM>, the burst disc <NUM>, and the check valve <NUM>.

Although the fire suppression system <NUM> is shown and described herein configured for use with the pressure fryer <NUM>, the fire suppression system <NUM> may be configured for use with other types of appliances having food receptacles in which food products are cooked. By way of example, the fire suppression system <NUM> may be used with non-pressure fryers (i.e., fryers that operate at atmospheric pressure). In some embodiments, the appliance includes a cover (e.g., a door, a lid, etc.) that selectively blocks access to the internal volume of the food receptacle. By way of example, the fire suppression system <NUM> may be configured for use with ovens or toasters. By way of yet another example, the fire suppression system <NUM> may be configured for use with pressure cookers. By way of yet another example, the fire suppression system <NUM> may be configured for use with a tilt skillet or a braising pan.

As utilized herein, the terms "approximately," "about," "substantially", and similar terms are intended to have a broad meaning in harmony with the common and accepted usage by those of ordinary skill in the art to which the subject matter of this disclosure pertains. It should be understood by those of skill in the art who review this disclosure that these terms are intended to allow a description of certain features described and claimed without restricting the scope of these features to the precise numerical ranges provided.

The term "coupled" and variations thereof, as used herein, means the joining of two members directly or indirectly to one another. Such joining may be stationary (e.g., permanent or fixed) or moveable (e.g., removable or releasable). Such joining may be achieved with the two members coupled directly to each other, with the two members coupled to each other using a separate intervening member and any additional intermediate members coupled with one another, or with the two members coupled to each other using an intervening member that is integrally formed as a single unitary body with one of the two members. If "coupled" or variations thereof are modified by an additional term (e.g., directly coupled), the generic definition of "coupled" provided above is modified by the plain language meaning of the additional term (e.g., "directly coupled" means the joining of two members without any separate intervening member), resulting in a narrower definition than the generic definition of "coupled" provided above. Such coupling may be mechanical, electrical, or fluidic.

The term "or," as used herein, is used in its inclusive sense (and not in its exclusive sense) so that when used to connect a list of elements, the term "or" means one, some, or all of the elements in the list. Conjunctive language such as the phrase "at least one of X, Y, and Z," unless specifically stated otherwise, is understood to convey that an element may be either X, Y, Z; X and Y; X and Z; Y and Z; or X, Y, and Z (i.e., any combination of X, Y, and Z). Thus, such conjunctive language is not generally intended to imply that certain embodiments require at least one of X, at least one of Y, and at least one of Z to each be present, unless otherwise indicated.

The hardware and data processing components used to implement the various processes, operations, illustrative logics, logical blocks, modules and circuits described in connection with the embodiments disclosed herein may be implemented or performed with a general purpose single- or multi-chip processor, a digital signal processor (DSP), an application specific integrated circuit (ASIC), a field programmable gate array (FPGA), or other programmable logic device, discrete gate or transistor logic, discrete hardware components, or any combination thereof designed to perform the functions described herein. A general purpose processor may be a microprocessor, or, any conventional processor, controller, microcontroller, or state machine. A processor also may be implemented as a combination of computing devices, such as a combination of a DSP and a microprocessor, a plurality of microprocessors, one or more microprocessors in conjunction with a DSP core, or any other such configuration. In some embodiments, particular processes and methods may be performed by circuitry that is specific to a given function. The memory (e.g., memory, memory unit, storage device) may include one or more devices (e.g., RAM, ROM, Flash memory, hard disk storage) for storing data and/or computer code for completing or facilitating the various processes, layers and modules described in the present disclosure. The memory may be or include volatile memory or non-volatile memory, and may include database components, object code components, script components, or any other type of information structure for supporting the various activities and information structures described in the present disclosure. According to an exemplary embodiment, the memory is communicably connected to the processor via a processing circuit and includes computer code for executing (e.g., by the processing circuit or the processor) the one or more processes described herein.

Claim 1:
A cooking system, comprising:
an appliance configured to cook food products, the appliance (<NUM>) comprising:
a food receptacle (<NUM>) defining:
an internal volume (<NUM>) configured to contain the food products during cooking;
a fluid aperture (<NUM>) fluidly coupled to the internal volume (<NUM>); and
an access aperture (<NUM>) through which the food products may be introduced into the internal volume (<NUM>); and
a cover (<NUM>) selectively repositionable between an open position and a closed position, wherein the cover (<NUM>) extends at least partway across the access aperture (<NUM>) in the closed position;
a fire suppressant supply (<NUM>) configured to selectively provide fire suppressant agent;
a conduit (<NUM>) fluidly coupling the fire suppressant supply (<NUM>) to the fluid aperture (<NUM>); the system being characterized by
a burst disc (<NUM>) positioned along the conduit (<NUM>) and configured to rupture to fluidly couple the fire suppressant supply (<NUM>) to the fluid aperture (<NUM>) when a pressure differential across the burst disc (<NUM>) exceeds a threshold pressure;
wherein the fire suppressant supply (<NUM>) and the conduit (<NUM>) are configured to introduce the fire suppressant agent into the internal volume (<NUM>) of the food receptacle (<NUM>) at least when the cover (<NUM>) is in the closed position.