Abstract: An electric grill comprised of a primary cooking unit that includes a ribbed grilling surface adjacent to a planar cooking surface with a containment wall around the unit and an adjustable food divider that is used to keep unwanted liquids such as fat and water separate from other foods. One side of the ribbed grilling surface is elevated above the planar cooking surface and includes channels between the ribs that direct grilling liquids into a flat reservoir area. The ribs slope downwardly into the flat reservoir area. The detachable and slideable food divider is used to isolate selected areas of the primary cooking unit and thereby restrict the mixing of foods and grilling liquids.

Abstract: A grill apparatus includes a base having a cooking plate, an exhaust fan mounted in the base for sucking exhaust air generated by the cooking plate, and a water-cooled muffler device mounted in the base and including a housing through which the exhaust air passes. The water-cooled muffler device creates water curtains for filtering, cooling, and muffling the exhaust air. The exhaust air after handling can be directly discharged indoors.

Abstract: A cooking implement for pressing meat or other food products while cooking them includes a plate and a handle. The plate is preferably sized and shaped to generally conform to the size and shape of a cooking surface such as a pan, skillet, or griddle. In addition, the plate is preferably made of a conductive material so that it cooks the food on its the top side.

Abstract: A flipping pan having a base, a rim and a handle additionally has a lip upstanding from a limited segment of the top of the rim generally opposite the handle. The lip has an arcuate cross section extending upwardly and inwardly from the segment whereby the food stuff in the pan may be flipped against the lid by appropriate movement of the handle. A flip and drain pan has drainage perforations in the lip and in a blocking member, the blocking member being movable relative to the lip between a draining position and a blocking position.

Abstract: A cookie baking sheet is formed of substantially flat heat-resistant material including a baking surface in a first plane and defining a rolled peripheral edge and a baking area within the peripheral edge. A generally upright wall is integrally formed with the sheet material and extends along only a first portion of the periphery. This wall defines an upper edge contained within a second plane that is inclined relative to and meeting the first plane substantially along a second portion of the periphery. The upright wall is provided with a variable vertical height from a maximum predetermined height to a minimum predetermined height relative to said first plane. This variable height wall substantially encloses the baking area along the first portion of the peripheral edge. In the disclosed embodiment the baking sheet is rectangular and the upright wall extends along three of the sides while the fourth side is not founded by a wall.

Abstract: Disclosed are a triple bottom structure of a cooking utensil, in which a heat transfer plate placed between the main body and a stiffening plate for improving the heat transfer rate is exposed to the outside by through holes formed through the stiffening plate, thereby maximizing heat transfer efficiency.

Abstract: An electric grill comprised of a primary cooking unit that includes a ribbed grilling surface adjacent to a planar cooking surface with a containment wall around the unit and an adjustable food divider that is used to keep unwanted liquids such as fat and water separate from other foods. One side of the ribbed grilling surface is elevated above the planar cooking surface and includes channels between the ribs that direct grilling liquids into a flat reservoir area. The ribs slope downwardly into the flat reservoir area. The detachable and slideable food divider has a lower portion that may be formed in a “U” or “V” shape. The food divider is used to isolate selected areas of the primary cooking unit and thereby restrict the mixing of foods and grilling liquids.

Abstract: A grilling system comprises a grill base that is adapted to be heated. The grill base has a top end, a bottom end, and an open interior that is adapted to hold a heatable substance that produces smoke or liquid vapors when heated. A manifold is coupled to the grill base so as to be positioned above the heatable substance. A grill member is positioned above the manifold. The grill member comprises at least one grill surface having a plurality of holes. The grill surface is configured to receive a grillable substance, whereby smoke or liquid vapors rising from the grill base pass through the manifold and then through the holes in the grill surface.

Abstract: A grilling system comprises a grill base that is adapted to be heated. The grill base has a top end, a bottom end, and an open interior that is adapted to hold a heatable substance that produces smoke or liquid vapors when heated. A manifold is coupled to the grill base so as to be positioned above the heatable substance. A grill member is positioned above the manifold. The grill member comprises at least one grill surface having a plurality of holes. The grill surface is configured to receive a grillable substance, whereby smoke or liquid vapors rising from the grill base pass through the manifold and then through the holes in the grill surface.

Abstract: A forced venting fry utensil. The fry utensil includes a lid (20), a pan (22), a blowing device (24), and a venting device (26). Blowing device (24) comprises an in-take conduit (28) mounted on lid (20), a filter (30) engaged with in-take conduit (28), a fan (34) powered by a motor (32) blowing fresh air into the fry utensil through in-take conduit (28). Venting device (26) comprises a venting conduit (40) mounted on lid (20) and a filter (42) engaged with venting conduit (40) for reducing the oil vapor content from the grease-laden air generated during the frying process.

Abstract: A cookware with propping assembly for aiding in draining grease from foods while cooking. The cookware with propping assembly includes a piece of cookware and a propping assembly. The piece of cookware includes a heating portion and a handle portion with a proximal end and a distal end. The proximal end of the handle is operationally coupled to the heating portion. The handle extends outwardly from the heating portion. The propping assembly is coupled to the handle portion adjacent to the distal end. The propping assembly has a length greater than a distance between a bottom of the handle and a support surface whereby the handle is supported above the support surface and the heating portion is tilted from a horizontal resting position. The propping assembly further comprises a pair of propping legs. Each one of the propping legs is pivotally coupled to the handle member.

Abstract: A cookie baking sheet is formed of substantially flat heat-resistant material including a baking surface in a first plane and defining a rolled peripheral edge and a baking area within the peripheral edge. A generally upright wall is integrally formed with the sheet material and extends along only a first portion of the periphery. This wall defines an upper edge contained within a second plane that is inclined relative to and meeting the first plane substantially along a second portion of the periphery. The upright wall is provided with a variable vertical height from a maximum predetermined height to a minimum predetermined height relative to said first plane. This variable height wall substantially encloses the baking area along the first portion of the peripheral edge. In the disclosed embodiment the baking sheet is rectangular and the upright wall extends along three of the sides while the fourth side is not founded by a wall.

Abstract: A fry pan with its position angle adjustable includes a body, a tightening device and a base. The body has an upper plate and a lower plate capable of being tightened by the tightening device. The body has a shaft and is pivotally connected to the base by the shaft. The base has a position device connected with the body. The body can be adjusted in its desired position angle by the shaft functioning as a pivot and then is tightened by the position device at the adjusted sloping angle for fat to flow down easily.

Abstract: A cooking vessel grip has an elongated, one-piece body made of plastic material and having, at a first end, a connecting portion for connection to a cooking vessel; and the body has, internally, a longitudinal cavity extending at least along a portion gripped in use.

Abstract: A handle (20) for cooking utensils, particularly pots or pans, of the type designed to be joined to the edge of the utensil (10), is made of a material, with low heat conductivity and equipped with an elongated plate (30) made of a material with high heat conductivity, having one terminal section in thermal contact with the body of the utensil (10) and the other end far from it, and with thermo-chromatic means (40) applied on the plate (30) and preferably consisting of crystals having (42a-42f) the ability to change color within predetermined ranges of temperature, so as to display information, related to the temperature of the bottom of the utensil, in different areas of the plate (30).

Abstract: An adjustable cover has a variable outside diameter for fitting in pots and pans of variable sizes and also cover plates of variable sizes. The cover can be used for keeping food hot on plates, preventing splatter from pans when cooking and retaining moisture in the pan during cooking. The cover comprises a circular nonporous top member with a plurality of apertures adjacent to a peripheral rim of the top member, the apertures being evenly spaced apart in a ring concentric with the peripheral rim. Each of the apertures has a tongue projecting radially outwards therefrom. A plurality of nonporous substantially trapezoidal vanes extend down from the peripheral rim and are curved and circumferentially overlapping to form a dome like shape. Each of the vanes has a tab projecting upwards into one of the apertures and rests on the surface of the top member.

Abstract: A water cooled cooking range (2) comprising a cooking surface area (4), a water supply arranged to provide a constant supply of water onto said cooking surface area (4), an exit (8) for the water from said cooking surface area (4) and a chamber area (10), located lower than said cooking surface area (4), to receive the water from said cooking surface area exit (8), the chamber (10) having means for separating hydrophobic waste material from water.

Abstract: The invention is a multi layer metal griddle plate (referred to as “Multi Layer Plate” or “MLP” hereinafter) to be used with griddles (grills) instead of steel plate to increase the performance of griddles in several aspects. MLP consists of at least three metal sheets or metal plates with different thickness and quality pressed together under certain pressure and temperature where the bottom layer is always perforated. Although the production process for multi layer plates is already in existence, MLP is the only multi layer plate with perforated bottom and the only plate designed specifically for griddles.

Abstract: A composite structure (1) includes a solid carrier (2), which is at least partially covered by a first adhesive layer (3). This first adhesive layer (3) is strengthened by strengthening material (4) arranged on said first adhesive layer (3). The invention further relates to a method of making such a composite structure. This composite structure may be in the form of a bowl-shaped structure to receive a bowl-shaped cooking pan in a heating device.

Abstract: There is provided a mobile food/drink serving apparatus including a body which has electrical equipment, an attaching connector capable of being electrically connected to a power source connector provided on a customer table, and a counter for cooking; and mobility means for moving the apparatus, characterized in that the electrical equipment is supplied with electricity by connecting the attaching connector to the power source connector.

Abstract: A device for simultaneously and evenly toasting articles of differing contours and dimensions arranged upon a heated griddle. A clamshell plate, positioned in stand-off relationship above said griddle-arranged articles, has a plurality of slideably moveable fingers or pins mounted therein which float, that is, are brought into contacting and resting relation with the upper surfaces of said articles to provide a gentle pressure thereon to urge the lower surfaces into more intimate contact with the griddle until the toasting process is completed, thereby accelerating the toasting process without undesirable side effects such as distortion of, and condensation on, the upper surfaces and caramelization of the lower surfaces of said articles.

Abstract: The invention relates to a utensil having a rigid section 2, covered with a foil, such as aluminum foil for cooking, then to be stored away clean without the need of washing by simply pilling off and discarding the foil. The foil is applied over the surface of section 2, acting as a female molding section, as a section 1, acting as a male molding section and having a surface complementary to that of section 2, presses the foil against its surface. Additional means are disclosed for providing ridges and grooves to the shape of the foil so that meat, held on top of the ridges, can be cooked outside its fat, which would drain into the grooves.

Abstract: A vessel incorporating an improved article support surface for supporting an article, such as a food product, during processing (e.g., baking, thawing or freezing), has a surface for supporting a food product or another article and a pattern is formed or otherwise incorporated in the article supporting surface. The pattern incorporated into the support surface is comprised of a raised portion and a low portion or valley and combine to define or create a pocket underneath the supported article or food product in which air circulates or flows during processing. In a preferred embodiment various shapes of baking sheets incorporating a “pebble-grain pattern” is embossed on a metal sheet and the embossed metal sheet is then formed into the desired shape. The sheets are constructed of various aluminum alloys used in the food equipment industry including, but not limited to, 3003, 3004 or 5052 aluminum alloys.

Abstract: A compartmented cooking device for simultaneously cooking a plurality of articles on a flat heated surface has an outer wall around the perimeter of an area and at least one internal wall within the area for defining a plurality of compartments for receiving a material to be cooked and for maintaining the material separately on the heated surface. The compartments can be all of substantially equal area and shape, such as square, rectangular, triangular, rhomboid, trapezoid, circular, oval or any other shape, and are all open from both an upward direction and a downward direction. The walls of each compartment should have at least one marking thereon for delineating a desired level for insertion of material to be cooked. The device also has a handle for allowing it to be lifted off the griddle without a user having to touch the walls of the device.

Abstract: A chafing dish with utility handles connected to the chafing dish at such an angle as to permit a lid to be placed on top of the chafing dish and allow a safe, efficient, and balanced grip to be had to lift and exchange or serve food in a chafing dish assembly.

Abstract: A baking dish includes a generally shallow platter made of ceramic material suitable to withstand a baking environment and having a baking surface defining a supporting plane on which a baked product can be made. A substantially upright continuous wall in the form of a ring generally conforming to the shape of the baking surface is provided that has a height dimension when supported on the baking surfaces relative to the supporting plane to define a generally cylindrical space for receiving and containing a food product to be baked. The platter and ring have substantially conforming peripheries. A laterally extending bead or a protuberance extends about the periphery of the platter and a deformable engaging member in the form a peripheral lip is provided about the periphery of the ring for removably attaching the ring to the platter about the periphery and for providing a generally sealed connection at the mating surfaces of the platter and wall of the ring.

Abstract: A detachable pan handle structure includes a pan body and a handle. The bottom section of the handle of the pan is provided with an arch-shaped actuating block. The bottom side of the actuating block is connected to the handle, and the other three sides of the block are positioned with an open slot, the actuating block has one side being connected and three other sides of the block are opened without a connection, so that the actuating block can be bent downward and can be withdraw from an engaging hole thereby enabling the pan handle to be detached from the body of a pan.

Abstract: A wok with multiple bowls has a regularly sized and shaped main bowl with a number of additional smaller bowls built within the perimeter and raised slightly above the bottom of the larger bowl to permit cooking of a number of different ingredients for one dish or several different dishes at the same time in the same wok. A normal wok dish may be cooked in the larger bowl adaptable to any number of people and the smaller bowls may be used to simultaneously cook individual portions, components of one dish or several different dishes that should be restrained while cooking to prevent spreading that will occur in many egg dishes such as Chinese egg fu-yung patties.

Abstract: A heat transfer regulating mixture having a metallic component A with a melting point TA and a particulate ceramic component B which is non-wettable by the metallic component A, non-reactive therewith and which has a melting temperature TB which is higher than both the temperature TA and a desired operating temperature TD which is also higher than TA. The metallic component A and the particulate ceramic component B and the respective amounts will typically be selected to have a higher thermal resistivity above TA than below TA. The heat transfer regulating mixture may be incorporated in the heat transfer regulating device having the mixture within an enclosure having first and second contact faces.

Abstract: A digital cooking pan provides temperature and/or food doneness information associated with food cooked within the pan. A thermal sensor coupled with the pan senses temperature and generates corresponding signals, and processing electronics coupled with the sensor convert the signals to data to provide indications to a user of the cooking pan regarding food cooked within the pan. The cooking pan may be programmed to desired food types or personal temperatures or food doneness options. The invention also provides an electronic cooking system in which processing electronics generate a signal relating to cooking characteristics; the signal is transmitted to a cooking appliance controller connected to a cooking appliance to regulate energy output of one or more burners of the appliance. In this way, the heat generated by a cooking appliance for cooking in the digital cooking pan is automatically controlled while the pan is in use.

Abstract: The removable device for taking hold of, lifting, handling, and pouring from cooking utensils having two diametrically opposite outwardly-directed handles in the form of lugs (2), each of which has an opening (5) that is substantially parallel to the inner edge (6) of said lug (2), is characterized by the fact that it comprises a pair of removable shells (10) suitable for fitting over said lugs (2) and made of a thermally insulating material, each shell (10) presenting an internal cavity (11), which opens out laterally through an oblong orifice (13), which is suitable for receiving a lug (2) inserted through said orifice (13), and which is fitted with an internal locking/unlocking device (20) suitable for co-operating with the opening (5) in the lug (2) when received in said cavity (11).

Abstract: A digital frying pan provides temperature and/or food doneness information associated with food cooked within the pan. A thermal sensor coupled with the pan senses temperature and generates corresponding signals, and processing electronics coupled with the sensor convert the signals to data for display on a LCD. A warning buzzer or LED warns the user of completed cooking. The frying pan may be programmed to desired food types or personal temperatures or food doneness options. The invention also provides a remote sensing food doneness system for remotely viewing and then determining food temperature and/or food doneness. The remote system uses thermal imaging optics and thermal sensing techniques to remotely sense food temperature. Preferably a second optical element images the food onto a CCD to display an image of the food to a user. The system is mounted by a user who views the CCD to ensure appropriate placement in line of sight from the food.

Abstract: A pizza insert has at least one tile that rests on a rack that is advantageously spaced above a barbeque grill by a support structure that is connected to the rack and extends downwardly therefrom. The pizza insert also has a rim that extends upwardly from the rack and substantially prevents the tile from moving in horizontal directions. The rim extends away from the rack a distance less than the thickness of the tile so that the rim does not obstruct access to the pizza placed on the tile. Also disclosed are a kit for the pizza insert and the method of using the pizza insert.

Abstract: A pan for cooking pancakes or eggs that allows for cooking and removal of the finished, cooked food product without the need for a hand-held spatula. The cooking pan includes a first cooking container having three circular cooking wells for cooking three pancakes simultaneously that is joined by a hinge to a flat cooking body having parallel handles that allow the device to be rotated 180 degrees during the cooking process. A movable spacer can hold the lid partially open to allow steam to escape during cooking.

Abstract: A frying pan, which has a double-sealed structure and is designed for controlling internal pressure and moisture, has first and second containers, which are combined each other at one ends and have a handle mounted at the other ends, and also includes a concave groove formed on a contact surface of any of the first and second containers, and a packing mounted in the concave groove.

Abstract: A cooking vessel has a segment of a perfect hollow sphere as food-holding chamber integrated with a cylindrical shaped housing with breathing vents along its perimeter. This chamber is configured allowing accumulation of food on the food-holding chamber in proportion to the amount of heat being received by that particular spot. The cylindrical housing incorporates at its base a flat ring to stabilize the vessel's position when it rests on a flat surface. A removable cover on the chamber defines its cooking space. To accommodate various amounts of food to be cooked in the same chamber, the vessel has different-sized removable covers each with a definite diameter allowing most common household amounts. This way, the vessel adjusts steam and flue gas trapping space that is responsive to different cooking amounts and allows the cook some control over pressure in the chamber.

Abstract: An article of cookware has a base with an upper cooking surface (8) on which food to be cooked is placed, which surface is provided with a regular pattern of concentric corrugations (10) in the form of ridges (12) and grooves (14) therebetween wherein the ridge (12) to ridge (12) spacing is in the range of 2.3 mm to 2.8 mm and the vertical distance of ridge (12) top to groove (14) bottom is in the range 0.05 mm to 1.5 mm.

Abstract: In an object which acts as a grid, it is used when roasting, broilling or grilling food. When placed inside a roasting pan it allows the fatty fluids excreted from the food which is beeing broiled, grilled or roasted to drain to the bottom of the pan thereby reducing the fat intake when the food is beeing consumed, which allows for healthier eating.

Abstract: The cooking station includes a working panel (2) or other cooking station component providing a working or cooking surface (2s); a wok-type glass-ceramic bowl (1) built into an opening (O) provided in the working panel (2) or other cooking station component, which has an upstanding edge (1e) and a sunken curved heating surface (1s), the upstanding edge (1e) being arranged sunken to a predetermined depth below the working or cooking surface or flush with the working or cooking surface (2s); attaching components for rigidly mounting the glass-ceramic bowl (1) in the opening in the working or cooking surface and a bottom pan (3) attached under the glass-ceramic bowl (1) and to the attaching components, which provides support for heating elements of the cooking station.

Abstract: A digital frying pan provides temperature and/or food doneness information associated with food cooked within the pan. A thermal sensor coupled with the pan senses temperature and generates corresponding signals, and processing electronics coupled with the sensor convert the signals to data for display on a LCD. A warning buzzer or LED warns the user of completed cooking. The frying pan may be programmed to desired food types or personal temperatures or food doneness options. The invention also provides a remote sensing food doneness system for remotely viewing and then determining food temperature and/or food doneness. The remote system uses thermal imaging optics and thermal sensing techniques to remotely sense food temperature. Preferably a second optical element images the food onto a CCD to display an image of the food to a user. The system is mounted by a user who views the CCD to ensure appropriate placement in line of sight from the food.

Abstract: A hinged plate assembly particularly useful for holding a sliced food item, such as a bagel, wherein the food item can be sliced, spread and served. The, assembly comprises two half shells or discs which hold the food item when in a relative closed position as the half shells are disposed to act as a slicing guide for a slicing tool. The hinge assembly comprises a pivot pin and pivot pin holding slot which are configured to allow for attachment and removal of the pin from the holding slot at preselected positions for detaching the half shells from each other for use as independent plates.

Abstract: A utensil, such as a wok, for stir-frying foodstuffs has a bowl with a substantially oval rim, an elongated handle having a non-circular cross-sectional outline, and joints for connecting the handle to the bowl in such a way that the handle is adjustable relative to the bowl about at least one of two axes one of which extends substantially radially and the other of which extends substantially tangentially of the bowl. A shield is or can be interposed between the handle and the bowl to intercept particles of food splashing from the bowl during stir-frying of foodstuffs above a flame.

Abstract: A cooking system and more specifically, a griddle type cooking system having a heating surface wherein a temperature of the griddle heating surface is substantially uniform across the entire surface is provided. This uniform surface temperature is maintained even when food products are placed on only a portion of the cooking surface. The cooking system minimizes overcooking of an outer surface of the food product in order to substantially reduce or eliminate the generation of mutagens or carcinogens while under cooking of the food product is likewise minimized thus eliminating harmful bacteria within the food product. The cooking system includes a sealed cooking medium chamber having a substantially planar top cooking surface, a bottom surface and side walls for housing a heating medium in the form of water.

Abstract: A device for simultaneously and evenly toasting articles of differing contours and dimensions arranged upon a heated griddle. A clamshell plate, positioned in stand-off relationship above said griddle-arranged articles, has a plurality of slideably moveable fingers or pins mounted therein which float, that is, are brought into contacting and resting relation with the upper surfaces of said articles to provide a gentle pressure thereon to urge the lower surfaces into more intimate contact with the griddle until the toasting process is completed, thereby accelerating the toasting process without undesirable side effects such as distortion of, and condensation on, the upper surfaces and caramelization of the lower surfaces of said articles.

Abstract: The invention involves an improved cooking system of the type having a cooking vessel with watertight lower portion of a concave interior, having side walls generally upwardly extending from a bottom. The improvement is the addition of an annular, substantially hemi-toroidal insert. The insert is dimensioned to engage an inner surface of the side walls thereby removably supporting the insert within the cooking vessel remote from the bottom. There is a central opening in the middle of the insert, above the bottom of the vessel, whereby the bottom of the vessel may be accessed. In this way, utensils may be employed to manipulate the food cooking in the bottom of the pot or wok, ingredients may be added to the food cooking in the bottom of the pot or wok, water may be added to the bottom of the pot or wok, etc.

Abstract: The invention involves an improved cooking system of the type having a cooking vessel with watertight lower portion of a concave interior, having side walls generally upwardly extending from a bottom. The improvement is the addition of an annular, substantially hemi-toroidal insert. The insert is dimensioned to engage an inner surface of the side walls thereby removably supporting the insert within the cooking vessel remote from the bottom. There is a central opening in the middle of the insert, above the bottom of the vessel, whereby the bottom of the vessel may be accessed.

Abstract: A kind of metal food-heating tray for microwave oven comprising a metal tray, characterized by insulating stands that are evenly distributed on the bottom surface of the metal tray. The insulating stands on the bottom surface of the tray effectively detach the metal food-heating tray for microwave oven from the rotating tray of microwave oven to avoid sparks resulting from electric conduction between the two trays. Said metal food-heating tray for microwave oven performs equally as the metal food-heating tray for use with other than microwave oven and may be used together with both non-metal and metal rotating trays in the microwave oven.

Abstract: A skillet with interchangeable bottom plates includes a side wall having upper and lower edges. A ledge is fixedly attached to the lower edge and extends inwardly to form a substantially open bottom. The skillet includes a plurality of interchangeable bottom plates, each plate being dimensioned to be selectably positioned atop the ledge and surrounded by the side wall. The ledge and bottom plates include complementary tab and groove combinations so that rotary motion of a plate is precluded when positioned atop the ledge. Each plate includes a cooking surface having a different configuration of apertures for selective use in cooking different types and sizes of food items over a cooking grill.

Abstract: The cooking station includes a working panel (2) or other cooking station component providing a working or cooking surface (2s); a wok-type glass-ceramic bowl (1) built into an opening (O) provided in the working panel (2) or other cooking station component, which has an upstanding edge (1e) and a sunken curved heating surface (1s), the upstanding edge (1e) being arranged sunken to a predetermined depth below the working or cooking surface or flush with the working or cooking surface (2s); attaching components for rigidly mounting the glass-ceramic bowl (1) in the opening in the working or cooking surface and a bottom pan (3) attached under the glass-ceramic bowl (1) and to the attaching components, which provides support for heating elements of the cooking station.

Abstract: An installation for coating food products with a layer of coating substance, such as for coating a meat product or a vegetable product with a batter, comprises a container in which the coating substance can be accommodated, two endless conveyor belts located one above the other, those parts of which that face one another extending through the container enclosing a gap for feeding the food products through the coating substance, as well as adjustment means for moving the conveyor belts apart or towards one another in connection with adjustment of the width of the gap. The adjustment means have a central control for adjusting the width of the gap.