referring to fig1 and 2 , the present apparatus is illustrated as a pot 10 , which may be a double - walled assembly formed as an inner container for holding a cooking fluid and an outer container spaced therefrom to make the pot 10 safe to touch . in one embodiment the inner container is ceramic and the outer container is a metal or plastic shell , although other materials may be used in other embodiments . the pot has a pair of horizontal handles 12 . in this embodiment pot 10 is 14 inches ( 35 . 5 cm ) long , 12 inches ( 30 . 5 cm ) wide and about 10 inches ( 25 . 4 cm ) tall , although other sizes and proportions are contemplated , depending upon the desired capacity , number of cooking bays , the type and number of food products to be cooked , etc . as described further hereinafter , electrical heating coils may be placed between the inner container and the outer container . the electrical heating coils may be arranged in a conventional manner with a thermostat and manual controls to regulate the heating effect of these coils . the pot 10 is fitted with a lid 14 containing four parallel slots or bays 16 , although a different number of slots may be employed in alternate embodiments . lid 14 is shown with a pair of upright handles 18 , although such handles may be eliminated in alternate embodiments . lid 14 may be secured to the pot 10 by appropriate fasteners . it is preferred , however , that lid 14 can be lifted to allow access to the insides of pot 10 for cleaning . a support assembly is shown herein as including a plate 20 with an upright handle 22 . in this embodiment , plate 20 is 12 inches ( 30 . 5 cm ) long and 2 inches ( 5 cm ) wide , although other dimensions and proportions can be used in other embodiments . plate 20 is preferably metal that is clad with an external , thermally insulating layer making plate 20 safe to touch . it will be appreciated that other heat resistant materials may be used in alternate embodiments . a pair of wells 24 and 26 are shown supported by and depending from plate 20 . walls 24 and 26 are shown as stainless steel grids bordered by thicker stainless steel rods . a pair of members 28 and 30 are shown as slotted blocks , which are attached to the underside of plate 20 by welding or attachment with appropriate fasteners . wall 24 has a rectangular outline and may be 11 inches ( 28 cm ) wide and 8 inches ( 20 cm ) tall , although other dimensions and proportions are anticipated for other embodiments . wall 24 may be attached at its upper corners to the blocks 28 and 30 and , along its upper edge , to the underside of plate 20 . for this reason , wall 24 has notches 25 , allowing the wall to fit around the blocks 28 and 30 . wall 24 is attached in such a way to keep it fixed in position relative to plate 20 without shifting or swinging . wall 26 also has a substantially rectangular outline with the same dimensions as wall 24 , except for somewhat larger notches 34 located in the two upper corners of wall 26 . the upper edge of wall 26 is attached to an upper peripheral rod 36 . rod 36 is a shaft having on each end an annular flange 38 bordering a threaded end portion 40 . threaded portion 40 is sized to slidably fit inside the arcuate slot 32 in block 28 . arcuate slot 32 essentially follows a quadrant of a circle extending between opposite corners of the block 28 . the upper end of the arcuate slot 32 breaches a vertical edge of block 28 to allow removal of the threaded end 40 of the shaft 36 . accordingly , the shaft 36 can be moved up and away from ( or down and toward ) wall 24 by following arcuate slot 32 . the shaft 36 can be clamped into a desired position along the arcuate slot 32 by a clamping means , shown herein as knob 42 . knob 42 may be a plastic handle with an internally threaded metal insert ( not shown ) sized to screw onto the threaded end 40 of shaft 36 . by tightening knob 42 , flange 38 can be pulled against the inside surface of the block 28 ( same effect at block 30 ). thus knob 42 and flange 38 grab the block and hold shaft 36 in position . a floor 44 is shown hinged to the bottom edges of the walls 24 and 26 . floor 44 is shown as a sheet metal panel , preferably 11 inches ( 28 cm ) long and 1 inch ( 2 . 5 cm ) wide , although other dimensions and proportions are contemplated for other embodiments . floor 44 has a plurality of tabs 46 that are rolled as shown to embrace the lower edge of walls 24 and 26 . in other embodiments the flow 44 can be hinged to the walls by means of separate brackets or by conventional hinges . referring to fig3 a , the wall 26 is shown clamped at an upper extreme position in arcuate slot 32 . in this illustrated position , the wall 26 is in its highest position and spaced maximally from wall 24 . positioned in this fashion , the floor 44 is held substantially horizontal . the wall 26 can also be lowered to the position shown in fig3 b . in this illustrated position , the wall 26 is in its lowest position , closest to wall 24 . also , the floor 44 is shown tilted , forming an oblique angle with wall 24 and an acute angle with wall 26 . by following slot 32 , the upper edge of wall 26 stays at a fixed distance from the center 48 of the circle defining slot 32 . consequently , wall 26 acts as if it were hinged to a virtual panel that is hinged between center 48 and the upper edge of wall 26 . accordingly , walls 24 and 26 stay parallel and act as two opposite sides of parallelogram with the other two sides formed by floor 44 and the above mentioned virtual panel . the fixed wall 24 is shown in fig3 a fitted with a perch 50 . perch 50 may be a number of horizontal pins attached to wall 24 . perch 50 acts as a shelf so that food products 52 and 54 can be stacked vertically without unduly compressing the food product on the bottom of the stack . perch 50 is aligned with openings in the grid of wall 26 to protrude through these openings when the walls 24 and 26 are brought together as shown in fig3 b . in this figure thinner food products 56 and 58 are shown between the walls 24 and 26 . referring to fig4 and 5 , a commercial cooking apparatus is illustrated , which is an alternate to that shown in fig1 and 2 . the illustrated apparatus is substantially larger and has fourteen bays . this apparatus has an overall length of 30 inches ( 76 cm ), an overall width of 15 inches ( 38 cm ), and an overall height of 16 inches ( 40 . 6 cm ). in this embodiment , components having structure or functions similar to that illustrated in fig1 and 2 have the same reference numbers but increased by one hundred . here , pot 110 is in the form of a ceramic container mounted inside a sheet metal shell . the flow 111 of the ceramic container of pot 110 is slanted to drain towards outlet valve 160 . pot 110 has a lid 114 with an inlet 162 shown fitted with a funnel 164 , for filling the pot 110 . lid 114 is attached to pot 110 by hinges 166 . thus , lid 114 can be swung about the hinges 166 by lifting lid 114 , using handles 118 . the front of pot 110 has an inspection window 168 . this inspection window is relatively narrow and extends from the top of pot 110 down about one quarter the height of the pot . window 168 is used to view the level 170 of the fluid inside pot 110 . the fluid level 170 is shown sufficiently high to almost reach the underside of the blocks 148 . each of the fourteen bays of pot 110 is shown with a support assembly including a support plate 120 with a strap 122 , which can connected to a lifting handle ( not shown ). as before , support plate 120 has mounted below it a block 148 with an arcuate slot to support a movable wall 126 . again , a fixed wall 124 is mounted between the blocks 148 to the underside of support plate 120 . fixed wall 124 is shown with a number of perches 150 to hold food products 172 . walls 124 and 126 are again designed to have a variable spacing that can be changed by clamping the upper edge of movable wall 126 in the block 148 . in this embodiment , each of the support panels 120 has a timer 174 . each timer can be set for a predetermined time interval . this time interval is set depending upon the type of food being cooked . when the time interval elapses , a ready light 176 is illuminated . while individual timers and ready lights are illustrated , in alterante embodiments a single timer and ready light may be mounted on the lid 114 to serve all of the bays . such an arrangement assumes that all the bays will be loaded and unloaded simultaneously . to facilitate an understanding of the principles associated with the foregoing apparatus , its operation will be briefly described in connection with the embodiment of fig1 and 2 ( although the operation of the other embodiment will be similar ). in operation , pot 10 will be first filled with a cooking fluid . preferably , the pot 10 will be filled with a water - based sauce . this reduces the fat content of the food , in comparison to food that is cooked in an oil - based sauce . the internal heaters are then electrically powered to heat the sauce in pot 10 . when the sauce is sufficiently hot ( depending upon the type of food to be cooked ) the support assemblies can be loaded with foodstuffs . the assembly in each of the bays 16 can be lifted by means of handle 22 . next the knobs 42 are loosened ( but need not be removed ) to free the wall 26 from the blocks 28 . consequently , wall 26 can be swung away from wall loaded against wall 24 and then wall 26 can be swung into back into a closed position . specifically , the threaded end 40 of shaft ( fig2 ) can be slid back into arcuate slot 32 . shaft 36 is then pushed toward wall 24 to grip the foodstuffs between the walls with an appropriate amount of force . as shaft 36 is adjusted , the floor 44 swings as illustrated in fig3 a and 3b . during this adjustment the walls 24 and 26 remain parallel . once properly set , the knobs 42 are tightened to clamp shaft 36 in position . once loaded , the support assemblies can be lifted by means of handles 22 and placed in the appropriate bay 16 . this process is repeated for each of the bays until each is loaded with the food to be cooked . it will be appreciated that not all bays need to be loaded with food in every cooking session . the user will allow an appropriate amount of time to elapse so that the food inside pot 10 will be sufficiently cooked . because the food is immersed in very hot liquid , there will be thorough cooking and elimination of bacteria . also , where the hot liquid inside pot 10 is water - based , the fat content of the foodstuffs between walls 24 and 26 will be reduced by the leaching of fat into the liquid inside pot 10 . the food can be unloaded by lifting the support assemblies by means of the handles 22 . the movable walls 26 can be freed by loosening the knobs 42 . as before , the wall 26 can swing away from block 28 and wall 24 to allow the food to fall out of the assembly . the process can be completed by closing wall 26 ( either with or without a new load of uncooked food ) by sliding shaft 36 back into slot 32 of block 28 and clamping the shaft by tightening knob 42 . then the assembly can be replaced in the bay 16 , again using the handle 22 . the operations with respect to the embodiment of fig4 and 5 are similar . this latter embodiment , however , has additional features such as the timer 174 , which operates the ready light 176 . also , the temperature of the cooking fluid can be established by a thermostat regulating the heater coils 178 . moreover , since the walls 124 and 126 are taller , more foodstuffs can be placed between them . in this embodiment , two rows of perches 150 are employed to allow three rows of foodstuffs . in addition , the cooking fluid inside pot 110 can be quickly drained daily by opening drain valve 160 . the following day , the cooking fluid can be quickly added by filling pot 110 through opening 162 using funnel 164 . the filling can be controlled by observing level 170 through window 168 . window 168 can be examined periodically throughout the day to refill pot 110 if necessary due to evaporation or migration of cooking fluid into food products that are subsequently removed . it will be appreciated that various modifications may be implemented with respect to the above described , preferred embodiments . instead of a threaded rod clamped by a knob , other embodiments may employ a series of notches for holding the shaft , or other types of holding mechanisms . while a grid is shown for the parallel walls , alternative walls may include sheet metal with perforations or slots . in still other embodiments , one of the walls may be imperforate . also , the floor of the food supporting assembly may in some embodiments be perforated , be formed of a grid , or have some alterante structure . while keeping the walls that hold the food parallel is desirable , in some embodiments one may allow the walls to converge or diverge , especially for irregularly shaped food products . in some embodiments the cooking fluid may be heated by other means , such as a combustion source . obviously , many modifications and variations of the present invention are possible in light of the above teachings . it is therefore to be understood that within the scope of the appended claims , the invention may be practiced otherwise than as specifically described .
apparatus can cook foodstuffs with a pot and at least one support assembly adapted to rest atop the pot . the support assembly has a pair of walls . each of the walls is dependently mounted from the support assembly . the walls are spaced apart an adjustable amount . the support assembly also has a floor hinged to and spanning the pair of walls .