Abstract: A sauce tray defines one or more openings through a base surface to receive and retain one or more containers of dipping sauce, and the sauce tray is further configured to be positioned in either a first orientation or second orientation on top of a food container. In some embodiments, the sauce tray is part of a lid system that also creates a separate cavity within the interior volume of the food container to store another food product.

Abstract: A self-cleaning convection oven includes a cabinet defining an interior cavity for cooking a food product; a door moveable between an open position and a closed position for allowing access to the interior cavity; one or more heating elements positioned in the interior cavity for delivering heat to the interior cavity; a fan positioned within the interior cavity; and a plumbing system operably connected to a water supply for delivering water into the interior cavity of the oven through a first nozzle positioned near the fan. The plumbing system of the self-cleaning convection oven further also delivers a cleaning solution into the interior cavity of the oven.

Abstract: An absorbent insert for a food container can be made of a three layer expanded foam material. The expanded plastic foam material comprises bottom and top layers having a closed cell structure and a middle layer having an open cell structure. The top layer has apertures formed in it such that liquids can pass through the top layer and into the middle layer. The middle layer can have a surfactant that attracts and retains grease or other drippings. The insert can be sized to fit within a food container.

Abstract: An interactive food serving package (10) formed from a blank (B) of paperboard has a tray (11) with openings (19) for receiving items, and a combined lid and game piece (12) detachably connected to the tray. The tray has front and back walls (13, 14), opposite end walls (16, 17), a bottom wall (15) and a top wall (18). The front and back walls are pivotally connected to the top and bottom walls, and the end walls comprise releasably interlocking end closure flaps (24, 25 and 46, 47), whereby the tray may be moved between a flattened condition with the top and bottom walls lying flat against one another, and an open expanded condition with the top and bottom walls in spaced parallel relationship. Cuts made in the top wall define a plurality of partition panels (29, 30 and 36, 37) extending perpendicularly between the top and bottom walls in the expanded condition, and including at least one transverse partition panel (36, 37) holding the tray in the expanded position.

Abstract: This invention provides an open fryer griddle for use with deep fat fryers and other immersion-type hot liquid cooking equipment. Among other advantages, this open fryer griddle is portable, inexpensive to manufacture, and efficient. In a preferred embodiment, the open fryer griddle includes a griddle plate for cooking foods, and means for positioning the griddle plate in relation to the deep fat fryer. The griddle plate has a top surface and a rim. The open fryer griddle is positioned so that the top surface of the griddle plate is below the surface of liquefied fat in the fryer and the upper portion of the rim of the griddle plate is above the surface of the liquid. As a result, heat from the liquid fat is conducted directly to the open fryer griddle and also heats the air directly above the griddle surface, thereby permitting more efficient cooking.

Abstract: A mobile workstation for preparation of skewered meat products comprising a mobile food preparation cart, a skewer bracket and a rack member. The cart has a work surface or horizontal supports supported by a plurality of leg supports on wheels and rails for supporting a removable seasoning lug positioned below said work surface. The skewer bracket is mounted on the food preparation cart and receives and positions a skewer in a substantially vertical position for effecting skewering of a meat product thereon. The rack member, which also supports a plurality of skewers or skewers and skewered meat products, is also mounted on the food preparation cart.

Abstract: Poultry pieces, preferably chicken, are breaded without forming a batter, by adhering high gluten flour dust to the pieces, hydrating the dust sufficiently to render the dust tacky, and then adhering breading to the hydrated dust. The product exhibits the favorable properties of breaded poultry while avoiding the unfavorable tendency of batters to separate from the underlying piece.