Abstract: A precision temperature cooking system for cooking food products in a facility includes a vacuum packaging device to package the food products in vacuum-sealable bags, and a heated water bath or a heated water circulator to maintain a water bath at a cooking temperature that is substantially equal to a desired final temperature of a core portion of the food products, and a chilling/freezing system to blast-chill or flash-freeze the food products cooked by the water bath, and a refrigerated storage device to receive and store the frozen food products from the blast-chiller, and a high-temperature finishing component configured to impart a desired appearance to the outside of the cooked food product.

Abstract: A self-contained high-temperature non-stick cooking device includes a heat-conducting platform having a first side and a second side, and a hardened layer on the first side of the heat-conducting platform and having a polished surface, and a non-stick layer on the polished surface, and a non-reflective coating disposed on the second side of the heat-conducting platform, and a heat source adjacent to the non-reflective black-body coating for heating the heat-conducting platform.