Abstract: A conveyorized charcoal cooking apparatus comprises two sets of horizontally aligned gas-fueled burner assemblies arranged in staggered facing relation to one another, between which a food conveyor travels at a controlled speed, the lower burner assemblies beneath the conveyor having racks on which charcoal briquettes are supported to impart charcoal cooking and flavoring to the food in addition to the cooking energy emitted by the burners. Preferably, the briquettes are of the so-called reusable type having a ceramic binder holding the charcoal material together so as to achieve substantially more extended life of the briquettes in comparison to conventional charcoal.

Abstract: A baking or roasting oven is provided with a transfer apparatus by which the pieces of edible material which is to be roasted, such as slices of white bread, soft wafers, etc., are fed into the oven and the roasted toasts are removed from the oven. The oven comprises an endless chain of hinged tongs, which can be opened and closed and are adapted to hold the pieces of edible material which are to be roasted. The chain of tongs moves in the oven in two superimposed planes. A transfer station is provided adjacent to the upper plane in which the upper course of the chain of tongs extends. The tongs move in an open position through that transfer station, which contains two sets of drums, which are closely spaced one behind the other in the direction of travel of the upper course of the chain of tongs and are disposed above the bottom plates of the open tongs of said upper course.

Abstract: An adjustable oven for mass cooking of food products comprising an essentially sealed enclosure having a conveyor received therethrough for conveying food through the oven. A heated gaseous cooking medium is applied to the food product during conveyance through the oven by impingement of the cooking medium at high velocity through spaced duct fingers disposed above and below the conveyor system. The gaseous cooking medium is heated and circulated through the oven at high velocity and subsequently recirculated for continuous cooking of food products in the oven. The cooking oven enables optimization of the cooking process by allowing at least certain of the duct fingers to be vertically adjustable relative to the food product so as to maximize heat transfer therefrom for any particular food product.

Abstract: A gas fired broiler having a plurality of burners adjacent to multiple conveyors with a shield on at least one of the burners in the area of one of the conveyors.

Abstract: An oven for cooking food products comprising a substantially closed enclosure except for an inlet and an outlet in the end walls of the oven. A heater means extends through the top wall of the enclosure into the cooking chamber for producing a gaseous cooking medium and suction fan means are provided on the enclosure top wall on either side of the heater means and in relatively closely spaced relation to the outlet of the heater means, and a source of moisture is disposed between the heater means outlet and the suction side of each of the fans for mixing moisture with the heated medium from the heater means. A conveyor is adapted to receive food products and move the products through the oven from the inlet to the outlet thereof, and duct fingers are provided both above and below the conveyor for directing and impinging the heated gaseous cooking medium onto the food products being moved by the conveyor through the oven.

Abstract: A grilling apparatus comprising a plurality of confronting pairs of heat emitters, a continuous conveyor therebetween having a plurality of spaced suspended hooks for conveying meat. At predetermined spacings, ramps are provided for tilting and releasing the hooks and suspended meat only as to those having sufficient lengths of lateral arms as to be engageable with the ramps. Shorter length lateral arms will clear the ramps to enable longer cooking of the suspended meat.

Abstract: In a wafer baking automatic machine, a baking chamber is subdivided by separating wall into an inwardly located heating zone containing a heating burner and baking clamps of an endless chain, and a flushing zone containing guiding rails and guiding rollers of the baking clamps movable on the guiding rails, an air supply conduit opens into the heating zone and the flushing zone, and air passages are provided between baking plates of the clamps and side parts of the clamps. Flushing air is supplied into the baking chamber and discharge gas is withdrawn from the latter, wherein the flushing air is admixed prior to its supply into the baking chamber with at least a part of the discharge gas.

Abstract: A continuous meat processing line having a patty-forming machine at the inlet end, a cooking portion, a transfer section, a quick freeze section and a packing section at the outlet end. The cooking portion has a first cooking section adjacent to the patty-forming machine and a second cooking section in line with the first cooking section. Each cooking section has a conveyor belt for moving patties through the cooking section. A plurality of heating units are spaced above the conveyor belt in each cooking section and a plurality of individual radiant heaters are located in each heating unit. A water tray is located below each conveyor belt and a drain trough is connected with the water trays.

Abstract: A product conveyor that has a predominately open area transports food substances such as pizzas and the like to be cooked through a thermally insulated treatment zone. An array of nozzles disposed below the conveyor across the width and along the length of the treatment zone discharges streams of heated air upwardly through the conveyor against the bottom surfaces of the food products on the conveyor for primary heat exchange treatment. A reflection surface forms an upper boundary of the treatment zone, and the portion of the upwardly flowing air streams that is not deflected by the food products on the conveyor impinges against the deflection surface and is transformed into downward flowing relatively low velocity air for flow against and across the top surfaces of the food products. After those heat exchange interactions the air is drawn downwardly between the nozzles for exhaust at a point located below the conveyor.

Abstract: A baking oven includes a thermally insulated casing that defines a tunnel-chamber through which an endless conveyor belt extends. The reversing elements at the end of the conveyor belt are supported by brackets that can tilt upwardly to shorten the effective length of the oven for shipment and, with the upper portion of the casing removed, to enable slackening of the conveyor belt, thereby facilitating manual raising of the central portion thereof for cleaning structure lying therebelow. The top of the casing serves as a countertop for preparing food, and the tunnel-chamber and conveyor belt lie therebelow thus conserving floor space.

Abstract: An oven rack engageable with a chain for movement through a tunnel type oven comprising an open rectangular frame having a leading side, a trailing side, and outer and inner ends, there being a plurality of axially parallel spaced apart wire-like rods extending between said sides and being secured at their ends thereto defining a support for articles of food, or for vessels containing same; said frame being mounted upon runners, and a pin secured to said frame and engageable with the chain. A guide element is provided on the inner end of said frame for abutting the conveying chain to inhibit swinging of said rack during travel.