Abstract: An outdoor cooking apparatus for baking food, is provided including a tray having a bottom surface with an inner section and an outer section which is separate from the inner section. Multiple legs are coupled to the tray to support the apparatus on the ground, or other substantially flat surface. A platter is disposed over at least a portion the inner section. The platter has a plate and a projecting member extending from the plate, or through an aperture in the plate, for supporting the food. A cylindrical upper member is provided having an interior cavity and an opening to this cavity at the bottom of the upper member. Through this opening, the upper member is positionable on the tray over the platter along either an annular gap between the inner and outer sections, or in the inner section.

Abstract: A shish kebab rotisserie includes a frame having a base and an opposing top; a support member connected between the base and the top to support the top relative to the base; a number of skewer rotors connected with the base, each skewer rotor having an axis and being rotatable about its axis; a drive operatively connected with the skewer rotors to rotate each skewer rotor about its axis; a heat source connected with the base and spaced a distance from the skewer rotors; and a skewer extending generally perpendicularly from the base to the top, the skewer being supported at the base by a skewer rotor and being supported by the top, the skewer being releasably coupled with the skewer rotor to rotate with the skewer rotor. The skewer may extend beyond the top to a handle portion of the skewer. A skewer shaft extends from the handle portion toward the skewer rotor.

Abstract: A cover adapted to overlie a food item to be cooked beneath the support, such as on a griddle or grill, carries at least one temperature sensor disposed on the cover to sense an actual temperature of the food item being cooked. An indicator is mounted on the cover and connected to the temperature sensor. There is preferably a respective indicator for each temperature sensor, or at least for each respective food item that can be cooked at one time using the apparatus of the present invention. In a specific implementation, the cover includes a hamburger press and the temperature sensor is mounted on the hamburger press to penetrate a hamburger patty beneath the press so that the internal temperature of the patty is sensed.

Abstract: A grilling appliance includes a housing defining an internal grilling compartment for receiving a food article to be grilled; an impaling member mounted within the grilling compartment for impaling a food article to be grilled; a circular array of electrical heaters surrounding the impaling member for heating the food article impaled thereon. The impaling member is non-rotatably mounted to the housing within the grilling compartment, and the electrical heaters are sequentially energized to produce a rotating heating front which rotates around the impaling member to heat the article impaled thereon.

Abstract: A frying apparatus is disclosed which is specifically designed for deep-frying turkeys or other similarly shaped food items. The frying apparatus has a central rod attached to a perforated plate that is used to support a turkey as it is lowered and removed into a large container of hot oil. The frying apparatus also includes a grab hook that releasably couples to the central rod and allows a user to avoid burns from hot oil exposure when removing or inserting the turkey.

Abstract: An electric oven including a base formed with a shoulder surrounding circumference of a top thereof, a disk fixedly mounted on the base, an electric heater fixedly mounted the disk, an annular member having a plurality of rollers at a circumference thereof and disposed on a top of the disk, a tray disposed on the annular member and having a tubular portion at a center thereof, a plug fixedly fitted within the tubular portion of the tray, a motor arranged within the base and having an output shaft extending upwardly out of the base and the annular member to engage with the plug, an outer housing fixedly mounted on a top of the base and surrounded by the shoulder of the base, an outer cover snugly fitted on a top of the outer housing and provided with a cylindrical protuberance having two opposite lugs at an upper end thereof and two opposite projections at a lower end thereof, an inner cover fixedly mounted on a bottom side of the outer cover, and a door having a flange at a lower edge thereof which is rotatab

Abstract: A rotisserie cooking appliance includes a base and attached wall in the form of a vertically bisected cylinder. The base contains a centrally-located spindle for the attachment thereon of a drip pan and a spit and basket assembly. The spit and basket assembly includes a circular wire basket for containing the food item to be cooked, with a spit attached to the center thereof, the spit having an integral handle at the top to facilitate the insertion and removal of the spit and basket assembly from the rotisserie. A electric heating element is provided which is located to the rear of the rotisserie, which emits more thermal radiation near the bottom of the cooking chamber than at the top thereof. A removable aluminum reflective element is configured behind the heating element to further direct thermal radiation towards the spit and basket assembly. A single door configured as a vertically bisected cylinder made of a transparent heat resistant plastic material is provided.

Abstract: A support assembly for holding a chicken or the like for cooking, comprising a support member 11 arranged to extend into the body cavity of the chicken through the posterior end of the chicken cut away during butchering and lie against the backbone region 35. A trussing member 15 extends from the support member 11 at a position proximal to where the posterior end of the chicken locates, and provides a surface on which the drumsticks/legs of the chicken may locate in crossed configuration. At the end of the trussing member 15, located away from the support member 11 is a second support member 19 which is also arranged to extend into the body cavity of the chicken through the posterior end of the chicken cut away during butchering and lie against the keel region 33. The support assembly may be provided with fittings to allow retrofitting to existing cooking trays, or may be welded directly to purpose built racks.

Abstract: A utensil for baking potatoes including at least one member having a bottom wall and a plurality of upwardly extending side walls, the bottom and side walls defining a partially enclosed cooking space between them, and at least one spike member having a first end and a second end, the first end being fixed to the bottom wall and the second end extending through the cooking space between the side walls.

Abstract: A device for cooking meat and supporting meat during cooking thereof comprising a mechanism for supporting the meat during cooking; a mechanism for guiding the oils and juices liberated during the cooking; and a heat source positioned in relation to the supporting mechanism.

Abstract: An assembly of elements is provided for cooking elongated foods in a microwave. The assembly having a lid, a base and a tray. Food is placed on the tray which is then placed on the base. The base contains a steam producing liquid at a level below the bottom of the tray. The lid placed on the base covering the tray and food. The assembly is then placed in a microwave. As the liquid is heated, steam passes through the tray, through apertures, over the food and out the lid.

Abstract: A retro-fit barbecue grill grid gear drive assembly (36) is provided for attaching to a prior art barbecue stand (20) comprises an electric 110V gear drive motor (48) or 12V reversible gear drive motor (118) attached to a heat-sink perforated plate (58 or 124) and protected in a housing (62). Housing extension pipe (65) is fitted into hole (44) made in fire bowl (22). Motor turns a drive shaft (54) and a clamp type drive head (56), or other drive head (90) or (108) and a grill grid (30) at about 1 RPM. Grid (30) can be fully loaded with food, lid (26) replaced until food is cooked to perfection.

Abstract: A frying apparatus is disclosed which is specifically designed for deep-frying turkeys or other similarly shaped food items. The frying apparatus has a central rod attached to a perforated plate that is used to support a turkey as it is lowered and removed into a large container of hot oil. The frying apparatus also includes a grab hook that releasably couples to the central rod and allows a user to avoid burns from hot oil exposure when removing or inserting the turkey.

Abstract: The present invention relates to a cooking apparatus comprising a combination of a vessel having an upstanding wall defining an upper edge providing a supporting surface for a removable cover having a centrally located opening. The cover is adapted to fit over the upper edge of the vessel. The apparatus also has a number of holding elements located on the cover, each of the holding elements being adapted to hold at least one utensil for carrying food. The holding element supports the utensil in a substantially vertical position. Each of the holding elements further comprises a utensil receiving slot adapted to facilitate positioning of the utensil within the holding element. In one variant, the number of holding elements are permanently mounted on, and are an integral part of the cover. The holding element comprises a stabilizing structure, the stabilizing structure being adapted to cooperate with a corresponding stabilizing element of the utensil, and to keep the utensil in a substantially vertical position.

Abstract: A vertical electric heating oven is provided which includes an oven body incorporating a shell, a reflecting container, a door, a base, and an electric heater, a driver, a rotary rack, and a vertical rack assembly. The electric heater is located vertically in the oven. The driver is placed in the base and has an elongated axle extending out from the reflecting bottom. The reflecting bottom has a dish with the axle extending through its center. The dish provides a space containing the rotary rack, and the rack assembly is placed on the rotary rack and connected to the axle of the driver. Therefore, the horizontal thermal radiation of the electric heater is coordinated with the rack assembly on the rotary rack, which is connected to the driver to roll through 360 degrees to provide full even baking conditions.

Abstract: A barbecue appliance capable of cooking a variety of foods by disposing a rotary grill in which food is held vertically within a cooking chamber between heating members provided therein and rotating the rotary grill between the heating members, so that an optimum cooking state is obtained. The barbecue includes a cooking unit and a rotary grill which may be inserted into the cooking unit. The cooking unit has an outer casing provided with an elongated top opening and having a removable drip reservoir provided in the bottom thereof, a main frame encased by the outer casing and having a bottom wall and side walls defining therewithin a vertical cooking chamber opened and its top, heating members disposed on both sides of the cooking chamber, a drive section having a driving gear extended to the inside of the cooking chamber, a solenoid-releasable lifting and lowering mechanism for lifting and lowering the rotary grill in the cooking chamber.

Abstract: A grilling appliance, includes a vertical impaling member of thermally-conductive material mounted vertically within a grilling compartment for impaling a food article to be grilled; a rotary drive for rotating the vertical impaling member about a vertical axis; a heater located within the vertical impaling member for heating the interior of the food article to be grilled; and a heater located laterally of the vertical impaling member for heating the exterior of the food article to be grilled.

Abstract: An electric oven including a base provided on a top with a groove, a motor arranged within the base and having an output shaft upwardly extending out of the base, an annular member having a plurality of rollers at a circumference thereof and disposed on the top of the base, a plug connected with an upper end of the output shaft, a tray disposed on the annular member and fixedly connected with the plug, the tray being provided with a supporting frame thereon, an outer housing fixedly mounted on the top of the base and surrounded by the groove of the base, a cover engaged with the upper outer housing, a door rotatably connected with the groove of the base, and a plurality of heating rods fixedly mounted between the base and the cover.

Abstract: A cooking oven and method of cooking vertically arrayed food carrying skewers movably attached and carried in a horizontal endless travel path by conveyor means to encircle a heating element array within a single open cooking oven chamber so as to constantly directly and indirectly expose the food to the heat radiated from the element array throughout the complete travel path within the oven chamber. A plurality of internested drip pans are disposed within the oven chamber vertically beneath the food travel path for collecting juice drippage. The oven chamber superposed beneath a conveyor chamber contains an alternating array of infrared gas burners and reflectors arranged upright in a row. A slot communicating between the conveyor chamber and oven chamber provides for travel of suspended food carrying skewers within the oven chamber and incorporates a gasket seal to retain heat and inhibit transfer of contaminants downwardly to the oven chamber.

Abstract: The invention comprises a vertical spit for retaining one or more fowl such as chickens or other birds during display, roasting, and warming. The vertical spit comprises a unitary zig-zagging rod comprising two or more roast retaining means, each roast retaining means comprising a downwardly projecting cradle portion for holding trussed legs of the fowl and an upwardly projecting triangular portion for insertion into a carcass of the fowl. Each roast retaining means is positioned in continuous vertical relationship and preferably each roast retaining means projects from an opposite side of the vertical spit from an adjacent roast retaining means.

Abstract: An apparatus (10) to minimize the amount of cooking oil required for the deep fat frying of single servings of corn dogs (20) over a stove top burner (25). The apparatus includes a cylindrical container (12) for holding cooking oil, a stabilizer ring (14) and supports (16) to hold the container (12) over the burner (25). A retainer (17) fitted into the container (12) holds the corn dogs (20) immersed in cooking oil in a vertical position as they fry.

Abstract: An apparatus for roasting foods comprises a chamber (1) provided with a vertical opening (2), a heat source (3), located internally of the chamber (1), a support (4) rotatable about a vertical axis (Z) adjacent to the opening (2) which support (4) rotates at a variable height with respect to a base plane of the apparatus, and which support (4) cooperates with a drip-pan (5) equipped with a grill (6) arranged internally of the drip-pan (5) and in a raised position from a bottom of the apparatus. (FIG.

Abstract: An upstanding support is provided from which an upstanding threaded shaft is supported in horizontally spaced relation relative to the upstanding support. The upper and lower ends of the threaded shaft are guidedly supported from the upstanding support for movement toward and away from the latter, rotary circular cutting blade structure is mounted from the screw shaft for movement up and down along the latter and structures provided whereby the upper and lower ends of the screw shaft may be independently and/or simultaneously shifted toward and away from the upstanding support.

Abstract: A cooking device which comprises a housing member having open entrance and exit ends, horizontally directed heating elements within the housing define a path for movement of food products, and a cooking area therebetween, a transport mechanism for moving food carriers through the defined path, a plurality of first carrier members are carried on the transport mechanism, the first carrier members are spaced along the length of the transport mechanism, the first carrier members are constructed and arranged to carry second food carrier members thereon between the entrance and exit ends between the cooking elements and drop a second food carrier member at the exit end, a fluid manifold behind each of said cooking elements and extending at least the length of the cooking elements, the cooking elements comprising lengths of porous ceramic material.

Abstract: An accessory for supporting a boneless cut of meat, for use in conjunction with a spiral meat slicer having an upper support bracket and a rotatable turntable positioned below the support bracket, and in which the turntable has a plurality of prongs extending upwardly therefrom, comprises a skewer assembly including a skewer and a base for supporting the skewer, a vertically-adjustable lower stop member slidably carried by the skewer, a vertically-adjustable upper prong member slidably carried by the skewer and positioned above the stop member, and a spindle assembly including a rod for slidably engaging the bracket and an adapter having a central bore therein for receiving the apex of the skewer. The base has a plurality of holes formed therein dimensioned and positioned to receive the prongs of the turntable.

Abstract: A device for supporting forks adapted to be mounted over a fondue pot which has an opened top end surrounded by a peripheral ledge. The device includes a substantially vertical rod, a set of at least three legs extending radially from the rod, adjacent the lower end of the rod. Each leg has a hooking member at the end remote from the rod, that is, adapted to sit over the ledge of the pot and to removably grip the peripheral ledge of the pot. A disk-shaped plate is perpendicularly mounted on the rod adjacent the upper end of the rod. The plate is provided with a plurality of bays around its peripheral edge. Each bay is adapted to receive a fork over the pot in a substantially vertical direction. The plate is located at a level so that the forks are adapted to partly penetrate inside the pot and into the liquid in the fondue pot. The legs are adjustable in length to adjust to various dimensions of pots and are set on a horizontal plane.

Abstract: A rotisserie for use in cooking meat on a spit. The spit is releasably coupled to a spit retainer which is rotatably mounted on a central post. A drive mechanism is mounted on the spit retainer and imparts rotational motion thereto. The central post is pivotally mounted whereby the spit can be rotated between a first position in which the meat can be removed from the spit and a second position in which the spit is in a cooking position.

Abstract: A radiant baffle assembly for gas-fired outdoor grills wherein food mounted on a spit in a cooking zone is cooked from the side by a vertically extending baffle structure which is heated to radiant temperatures by its contact with combustion gases and radiant energy provided by burning gaseous fuel from a horizontal gas burner. A forwardly facing surface of the baffle structure radiates heat transversely toward a side of the cooking zone, while an upper portion of this surface directs rising combustion gases transversely toward the same side of the cooking zone. The baffle structure may include a baffle member having ridges and grooves in a lower portion for enhancing heating of the baffle structure and its radiation of heat energy.

Abstract: A roasting support for a disemboweled fowl that has openings at the head and tail ends, includes a base member that carries a generally conical, imperforate plug member adapted to sealingly engage one of the open ends of the fowl to retain fluids within the fowl during roasting. The roasting support also includes an elevated support member adapted to support the other open end of the fowl at a higher level than the first open end thereof so that fluids added to the interior of the fowl or generated during roasting of the fowl are retained within the fowl during such roasting. The method of roasting the fowl includes the steps of supporting the fowl in an oven with one of the openings plugged to prevent leakage of fluids from the interior of the fowl, while the other of the openings is at a higher elevation than the first opening, and applying heat to the fowl for a sufficient period of time to roast the fowl. Fluid can be added to the interior of the fowl before or during the heating step.

Abstract: An improved structure of a rotisserie, the improvement comprising, a rearrangement of the infra-red heaters to a position not in direct view of the operator, so as to not expose him to its infra-red rays, and the provision of a plurality of circular food holders adjustably positionable on a vertically oriented rotisserie spit on which small items of food can be supported with the aid of food stakes. Small drip dispensors can also be disposed on the circular food holders to supply cooking fluids to food articles hung below them.

Abstract: The present invention relates to a method of heating an item in a microwave oven which includes suspending the item by at least one fiber, causing the suspended item to rotate and heating the suspended item while it is rotating.

Abstract: A rotisserie for the controlled cooking of chicken carcasses or other meats in which a planar meat holding rack is rotatively mounted within a circular chamber. The planar rack is held in a generally vertical plane with carcasses mounted on either side of the rack. The rack rotates about a horizontal axis passing through its center of gravity, thus exposing the carcasses to two broilers mounted in the opposite walls of the chamber equidistantly from the rack. In the base of the rotisserie, a boiler generates a steady stream of steam which is injected into the cooking chamber to prevent charring of the meat and provide for a more even and thorough cooking. A injecting tool allows the operator of the rotisserie to spray or inject sauces or seasonings into the carcasses before or after cooking.

Abstract: A utensil assembly and kit including same, for cooking vessels used for preparing and supporting comestibles above the bottom of the cooking vessel and away from its inner walls. The utensil kit comprises a base supported above the bottom of the cooking vessel; a plurality of support attachments separately detachably interchangeably mountable on the base for supporting selected comestible products; and releasable latch mechanism having two parts, one part is disposed on the base, and the other part is disposed on each of the support attachments for engaging the base.

Abstract: A cooker for cooking food such as bar-b-que or the like. The cooker has a cooking tower with a rotating carrousel therein and various means for holding the food as it is being cooked. There is a heat source offset from beneath the cooking tower and positioned below a warming tower located alongside the cooking tower. Both the warming tower and the cooking tower are movably supported by a wheel carriage.

Abstract: An improved rotisserie cooker having a multi-sided base, a vertical spit mounted for rotation thereon and upstanding tapered wall sections and a roof section forming a cooking area, heating means on the rear walls of the cooker and a pair of bifold closure doors for the front opening of a cooking compartment, each bifold door comprising a solid side panel and a front panel having a window therein, each side and front panel tapering upwardly to define with the base and wall sections of the cooker an external shape of generally hexagonal cross-section throughout the height of the cooker.

Abstract: A portable apparatus for suspending an object to be cooked in close proximity to a heat source while rotating the object about a vertical axis. The hook upon which the meat or objects to be cooked or hung is rotated by a chain connecting a sprocket on the hook with a sprocket on an electric motor. The chain is sufficiently long so that the motor may be placed far enough from the fire or heat source to prevent damage to the motor. Preferably, the hook and motor is contained within a single frame which has two hooks at the top thereof so that the frame may be suspended from a horizontal pipe.

Abstract: A kinetic fireplace having a hearth formed by a horizontal grate surrounded by vertical bars and supported by downwardly extending carrying legs which rest on a horizontal carrying plate having a depending axle. The lower end of the axle is coupled to a primary motor for rotation about the center of said axle, and is rotatably held in a stationary collar supported on a base. A plurality of spaced telescoping columns are secured to the base supporting a hood and peripheral panels. A plurality of tubular arms extend radially outward toward said telescoping columns, on each of which a cylinder is mounted provided with a spit, and a secondary motor for rotating the spit.

Abstract: A portable electric cooking grill having a base including side walls defining an open space interiorly thereof, a convoluted electric resistance element mounted in the lower portion of the base, and a crown-like tray having a central opening therein and supported on brackets connected to the side walls above the resistance element. A plurality of rows of ventilation openings are provided in the side wall of the upper portion of the base. A rotatable, perforated disc element is rotatably supported on a bridge element above the central opening of the tray. The disc element comprises a plurality of openings having cup-shaped deflectors integral with the disc and positioned above the openings and oriented angularly relative to the plane of rotation of the disc and in the same circular direction so that the rising, heated air will cause the disc to rotate. A steel grill element is supported on the crown-shaped tray above the rotating disc.

Abstract: A cooker of the type having a series of vertically oriented skewers disposed in a circle about a central vertically oriented heating element, the skewers being individually rotatable relative to the heating element. In this rotary skewer cooker environment, this invention is directed to a novel skewer chimney structure which promotes even cooking of food on the skewers as well as easy removal for cleaning, and a novel skewer drive mechanism which allows the individual skewers to be easily removed and reinstalled during use of the cooker.

Abstract: A cooker of the type having a series of vertically oriented skewers disposed in a circle about a central vertically oriented heating element, the skewers being individually rotatable relative to the heating element. In this rotary skewer cooker environment, this invention is directed to a novel food drippings removal assembly which permits easy cleaning of the cooker.

Abstract: A drum of meat, consisting of an assembly of layers of meat chunks is rotated on a vertical spit, cooked by radiant heat supplied by a plurality of heating elements, and sliced by an automatically advancing paring apparatus. Certain of the heating elements are moved automatically toward the spit axis, and certain groups of heating elements are automatically deenergized as the diameter of the meat drum decreases.

Abstract: A bi-rotational microwave oven turntable/rotisserie having a turntable which is moved in a closed path within the oven cavity while being concurrently rotated about a central axis of the turntable. A rotisserie device is associated with the turntable and includes a spit portion which is caused to rotate about the longitudinal axis thereof as an incident of rotation of the turntable about its central axis. The rotisserie, in turn, is rotated about a fixed axis defined by an input drive shaft. The turntable may be rotated by a gear meshing with a tooth portion of a hub journaling the drive shaft. The gear defines an axis of rotation of the turntable which may be rotatably carried on a support portion of the rotisserie device. The turntable may have a toothed periphery meshing with a tooth member fixed to the rotisserie spit portion for effecting rotation of the spit portion as an incident of rotation of the turntable relative to the support portion.

Abstract: A spit roaster includes a ventilating caged-like housing within which there is positioned a horizontal rotatable table. An electric motor is located below the table and is adapted to rotate the same. A conical member is carried centrally of the table and tapers upwardly and inwardly. A plurality of bars extend upwardly from the table to constitute a peripherally extending grid and to define a depository for a source of heat. A plurality of spits are rotatable individually by respective electric motors and are also rotatable together with the table. Such spits are adjustably positioned relative to the hearth such that they can be individually spaced from the hearth at a desired distance. The spits can also be adjustable in terms of their inclination relative to the hearth.

Abstract: A portable barbecue grill apparatus has a unitary frame with an integral handle and removable legs. The heat sources are arranged vertically with the meat placed on two rotating spits, also vertically arranged. The spits are suspended from the frame and a single motor drive both from the bottom. Grease collecting pans, located at the bottom of the spits, are also rotated to prevent burning of the collected grease.

Abstract: The invention generally relates to vertical rotisserie structures wherein arcuate heating elements direct heat onto a foodstuff held on a spit mounted in the general focus of the heating elements. The present invention particularly provides a plurality of cooking platforms vertically arranged on a rotatable spit, each platform holding a plurality of portion-controlled foodstuffs for heating by opposed arcuate heating elements. The portions of the foodstuff are mounted on passive pivots which are caused to rotate in response to a fixed structural bias on rotation of the spit itself.