Abstract: A cooking pan has a bottom wall, and a side wall that extends upward about a cooking surface on the bottom wall. A handle is joined at one end to the side wall, and a lower portion of the side wall next to the cooking surface and opposite the handle is formed so that food pieces when on the cooking surface are propelled upward near the side wall when the handle is pulled backward. The side wall has a raised upper portion opposite the handle. A line drawn tangent to an inside surface of the raised upper portion at a top edge point of the upper portion, forms an angle of between two and ten degrees with respect to the normal direction of the cooking surface. When the pan is pulled back while cooking, the contents are propelled upward and directed to land in a forward region of the cooking surface further from the handle.

Abstract: A hamburger patty making system including a housing having a central aperture extending therethrough. The housing has a channel extending inwardly thereof in communication with the central aperture. A press is coupled with respect to the housing. The press includes a handle portion having a first end and a second end. The first end is hingedly coupled with the housing. The press includes an upper container portion disposed over the central aperture of the housing in a lowered orientation. A lower container portion is removably received within the central aperture of the housing. The lower container portion includes a cup portion adapted for being seated within the central aperture. The cup portion has an open upper end and a closed lower end. The closed lower end has a central opening therethrough. A piston is removably coupled with respect to the lower container portion. The piston includes an upper circular plate. The plate is seated on the closed lower end of the cup portion.

Abstract: A support 6 for a cooking vessel 11 comprises a ring having an upper portion 12, 13 for supporting the cooking vessel, and a lower portion 3 formed with L-shaped slots 2 for bayonet-type engagement with tines 10 of a pan support grid 7 of a conventional gas hob.

Abstract: A cooking plate for a grill such as a barbecue grill is comprised of a plurality of generally elongated cylindrical or u-shaped cell members assembled to form a cooking surface. The cooking surface is formed by a generally curved surface on each of the cylindrical or u-shaped cell members. The curved surfaces abutting to form a substantially smooth surface with a plurality of perforations or slots through which juice or fat can flow to the heat source below. Radiant heat is absorbed through the curved surface of the cylindrical or u-shaped cell members increasing the absorption of radiant heat and the rate of cooking and the more even method of cooking the sausage and curved or round shaped foods.

Abstract: A bottom structure for cookware is disclosed. The bottom structure comprises a main plate, an aluminum plate and a cover. The main plate is provided at the peripheral portion of its top surface with a circular groove for holding the lower end of a main body and the peripheral edge of the cover, with the central portion of the main plate being dented. The aluminum plate is disposed in the dented central portion of the main plate. The cover is bent downwardly at its peripheral edge and is positioned on the aluminum plate with its downwardly bent portion inserted into the circular groove of the main body.

Abstract: Cooking Utensil comprising a cooking pan, the pan having a flat circular bottom approximately nine inches in diameter, the pan having an angled rising surface approximately two inches above the circular bottom, the angled rising surface terminating in an annular surface having an outer perimeter of twenty four inches, the annular surface having a five degree slop toward the central nine inch diameter portion, the outer perimeter terminating in a vertical lip approximately two inches tall, the pan being made of anodized aluminum, the pan being alternately made of stainless steel, and the pan having opposing carry handles.

Abstract: A household electric appliance has three basic components, a griddle, a skillet which can be placed on the griddle to be heated thereby when the griddle is not otherwise in use, and a skillet lid which can be placed atop the skillet. The appliance can be compactly assembled for storage by changing the manner in which the components are stacked. When compactly assembled for storage, the three basic components can be clamped together and stored on edge to conserve lateral storage space. Two types of clamps are described, a resilient strap clamp and a wire rod clip. Operation of the appliance is controlled by a thermostat and a heating control panel is provided that has two sets of indicia, one for use when the griddle is used by itself and one for use when the skillet is used.

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 Microwave Cooking Tray and Sleeve Assembly comprises a tray for holding food to be cooked, a transparent heat seal covering the tray, and a sleeve designed to hold the tray. In order to cook the food in the tray, the assembly is placed in a microwave oven. During cooking, side vents on the tray channel steam out of the tray. Holes in the sleeve allow the steam to easily escape the box after passing through the vents in the tray. After a short period of cooking in the microwave oven, the tray is removed from the sleeve, the heat seal is removed from the tray, and the food in the tray is ready to eat.

Abstract: This invention concerns a cooking utensil having a base constituted by a composite structure including an insert plate in aluminum and an external plate in stainless steel with perforations allowing the insert plate in aluminum to be flush with it, characterized in that the central zone of the base is stamped to form a sunken disc zone without perforations, and in that the density of perforations has a maximum value in an intermediary annular band, the density of perforations being greater than 20%.

Abstract: The stainless steel cooking utensil (10; 10A) with a capsular base having a stainless steel cap (20) and also at least one additional metal cap (24; 24, 28). At least one of the caps (20, 24; 20, 24, 28) is of a metal of high magnetic permeability, the one additional cap (24) being drawn over the traditional cap (20), each of the other additional caps (28) being drawn at least over that adjacent additional cap (24) closer to the traditional cap (20). The additional caps (24, 28) can be permanently fixed to each other and to the traditional cap (20).

Abstract: Cooking Utensil comprising a cooking pan, the pan having a flat circular bottom approximately nine inches in diameter, the pan having an angled rising surface approximately two inches above the circular bottom, the angled rising surf ice terminating in an annular surface having an outer perimeter of twenty four inches, the annular surface having a five degree slop toward the central nine inch diameter portion, the outer perimeter terminating in a vertical lip approximately two inches tall, said pan being made of anodized aluminum, said pan being alternately made of stainless steel, and said pan having opposing carry handles.

Abstract: A baking assembly for preparing a baked filled waffle is disclosed. The baking assembly comprises an upper plate and a lower plate each of the plates having a baking surface with a plurality of outer pyramids and a plurality of inner pyramids. Each of the outer pyramids have a height that is greater than the height of the inner pyramids. The upper plate is receivable on the lower plate and when so received the outer pyramids of the upper plate align with the outer pyramids of the inner plate to form a plurality of pinch points. The inner pyramids of the upper plate align with the inner pyramids of the lower plate when the upper plate is received on the lower plate and thereby form a pocket region defined between the inner pyramids of the upper plate and the inner pyramids of the lower plate.

Abstract: A meat roaster capable of preventing meat from burning and sticking to a grill is provided. The meat roaster includes a body having an accommodating portion for accommodating a heat source. A grill connected to the body includes a frame and a fluid circulating pipe. The pipe is mounted at one side of the frame in such manner that the pipe is repeatedly bent at regular intervals. The pipe has an inlet socket formed at one end of the pipe and an outlet socket at the other end of the pipe. A temperature controller controls a fluid circulating through the pipe of the grill at a predetermined temperature which prevents the grill from overheating.

Abstract: A cooking container such as a pot, skillet or deep fryer is geometrically shaped to lie upon and to optimally extract heat from the firebox of a vertical hearth barbecue grill. The container has a bottom heat extraction surface that lie directly over the fuel source and that spans horizontally across the top portion of the firebox to receive direct convection heating. The container hooks onto a frontal surface of the firebox and includes a heat transfer/absorbing panel that is inclined according to any inclination of the firebox to receive at least a combination of direct convection and radiant heating, e.g., direct and indirect heating. A layer of copper may be placed on or embedded within the side and bottom panels of the container to disperse heat more evenly. Heat transfer surfaces of the container may be corrugated or otherwise expanded in area to enhance extraction of heat from the source.

Abstract: A multipurpose cooking pan has an outward top flange round the top open side thereof, slots and holes on the outward top flange for guiding external heat energy into the inside of the cooking pan during cooking, an endless positioning groove on the outward top flange for the positioning of the pan cover covering the cooking pan, and at least one sloping guide notch cut through a part of the outward top flange for enabling liquid means to be guided out of the cooking pan when the user tilting the cooking pan.

Abstract: The invention concerns a cooking utensil comprising a bowl and a removable grip handle. The bowl comprises over at least part of its periphery a rim projecting outwards from the bowl side wall, at least an orifice for receiving the handle passing through the rim wall, while the handle end comprises an upper part limited by a stop and designed to be inserted from above the orifice up to the stop and a lower part designed to extend beneath the rim. The invention is particularly applicable to cake tins.

Abstract: A more uniform heating of a griddle surface of a gas-fired cooking device is provided by a plurality of heating chambers disposed below the griddle surface, with each of the heating chambers heated by at least one naturally fed gas burner. A portion of the hot combustion gases rise into upper zones associated with each heating chamber that have relatively low average front-to-back air flow therein. The upper zones have sidewalls and downwardly extending dam walls that cooperate to create the low flow zones beneath the griddle surface. The relatively low flow rates within the low flow zones allow a more uniform layer of hot combustion gases to be formed along the underside of the griddle surface, thereby more evenly delivering heat to the griddle surface. There may be two or more such heating chambers.

Abstract: The invention relates to an improved cookware vessel and a method of manufacturing the same. The cookware vessel comprises an inner core body of a foamable metal, and an outer shell surface of a non-porous metal. The shell surface may employ a finishing material suitable for use with food products. This construction provides a cookware vessel having a decreased weight and increased conductivity compared to other cookware vessels currently on the market.

Abstract: An electrically heated cooking apparatus which can be used for on-table cooking is provided. It has a base which sits on the table and a hat-shaped metal cooking grill with an integral electric heating element.

Abstract: A grill for indoor cooking includes a base which has a grilling surface on a top surface thereof and a stanchion which extends vertically from the base. The grill also includes a filter unit which has a hood having a downwardly-depending post which telescopically engages the stanchion such that the filter unit is selectively positionable in a vertical direction relative to the base. The filter unit includes a selectively removable filtering element for removing contaminants from a medium which emanates from the grilling surface into the air during grilling. A ventilation system creates an air flow for drawing the medium through the filtering element.

Abstract: The wok is made from hardened glass or glass-ceramic material so that it has a cooking surface that is easier to clean than prior art metal woks. Furthermore when it is heated a better temperature distribution for cooking is produced and it can be universally heated, either by a radiantly heated body or an atmospheric gas burner. The method of making the wok starts with a glass blank or piece of borosilicate glass, which is heated until it softens and then is shaped or formed into the shape of the wok, optionally ceramicized and cooled.

Abstract: A cooker having a base unit and a cover. The cover including a top and bottom ends. The bottom end having a circular edge extending straight and upwardly therefrom to form an annular wall. The annular wall further extending inwardly to form a top portion.

Abstract: There is provided a manually actuated press comprising a housing having a lower platen attached thereto. The lower platen defines a generally planar top surface. Moreover, at least one upper platen is in mechanical communication with the housing and defines a generally plated bottom surface. The at least one upper platen is translatable with respect to the lower platen in a manner forming a generally parallel relationship between the bottom and top surfaces when within a prescribed distance range therefrom. Further, the at least one upper platen is rotatable with respect to the lower platen when exceeding the prescribed distance range.

Abstract: An electric cooker includes a rounded bottom member including a flat surface for defining a food receiving space, a thermal transmission member coupled on an outer bottom surface of the rounded bottom member, an insulating member for insulating the rounded bottom member from the thermal transmission member, a base coupled between the heating member and the insulating member for supporting the cooker, and a coupling device for coupling the insulating member, the base and the thermal transmission member to each other.

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 protective device for power supply of frying pan comprises a control lever disposed by side of a plurality of heat-source terminals; a power-supply unit laid on a base, having a power-supply chamber and a slot partitioned inside; a protective shield disposed on an inner top face of the power-supply unit, wherein a resilient device is disposed at a rear end of the protective shield to push the latter forward. When the frying pan is out of use, the protective shield is operated to cover an opening of the power-supply chamber, or when the frying pan is put to use, a user is supposed to place a pan casing on the base, then plug the control lever in the slot to push the protective shield backward to thereby open the opening of the power-supply chamber and allow the heat-source terminals to enter a power-supply jack and turn the power on.

Abstract: The accessory for a baking oven and cooking vessel or dish for it are made from a material having sufficient temperature stability so that they can remain without damage in the baking oven during pyrolysis self-cleaning of the baking oven at a temperature of about 500° C. while the material has a linear thermal expansion coefficient that is as small as possible. The material is preferably glass, glass-ceramic or ceramic material with a linear thermal expansion coefficient of less than or equal to 3×10−6/K.

Abstract: A untensil (10) for cooking food, with raised portions (13) in its interior for a cooking with aesthetic characteristics similar to those produced by cooking on a grill, is provided with such raised portions (13) both on its base (11) and on its rim (12′), for improved cooking.

Abstract: The invention relates to an electric fryer comprising a body comprising a housing and a container between which an insulating chamber is formed; a lid connected to the upper part of said body; a basket positionable in said container for containing food to be fried; heating means for heating the container; controlling means for controlling a heating time and a heating temperature of the heating means; and a base positioned under the body and connected separately thereto. The electric fryer according to the invention is of a novel structure, ensures safety, and can be easily cleaned and saves power.

Abstract: A portable griddle stove has two non-stick cooking surfaces, either of which can withstand being on the underside of the cooking surface in use and the heat applied to the underside surface. A heat shield and heat diffuser control the temperature applied to the underside of the cooking surface by providing radiant heat to the center portion of the cooking surface and cooling the combustion gas diffused to the perimeter of the cooking surface. Secondary air provided through openings in case the and heat shield assist in cooling the combustion gas.

Abstract: A non-soot Chinese pan for stir-frying, the characteristic is in that the pan body is made of metal and with double-deck structure, between two decks of pan body heat-conducting medium the melting point of which is lower than the material of pan body is filled; also under double-deck pan body an oil tank is installed, one end of a balancing leading oil pipe is getting through into the top part of inner deck, the other end is inserted into the bottom of the oil tank and drowned in the oil layer. The advantages of the invention are: even heating of pan body, without oil-soot producing and no over heating partially; and also it could not be happened that the pressure in double-deck pan body raises due to the expansion of raised temperature of oil medium and even scalds operator due to great amount leakage of oil gas caused by too high temperature of the oil. The invention can raise the quality of dishes, insure the healthy and safety of operator.

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 pan with a foldable handle comprises a holder at one side having a pair of lugs extending upwards from respective ends. One of the lugs has a hole connected to an end of a slot. The slot has a width slightly smaller than the inner diameter of the hole of the lug. The handle has a pair of elastic rods at front end extending outwardly. The end of each elastic rod is bent outward to form an angled end to be inserted into a corresponding hole of the lug. One angled end inserted into the slot of the hole of the lug is formed in a flat shape so that it may stay in the slot. The thickness of the angled end is smaller than the width of the slot and the width of the angled end is smaller than the inner diameter of the hole, so that it may spin back and forth in the hole for folding the handle, and when the angled end is inserted into the slot, the handle is fixed at position.

Abstract: A non-contact system and method is provided for effectively approximating the internal temperature of food being cooked upon a cooking surface of a cooking apparatus, such as a grill or griddle. Ultrasound or infrared, non-contact measurement devices may be directly installed onto the cooking apparatus, and in concert with a computerized monitoring/control system, are used to monitor the status of the food being cooked, or to control the heat input to the cooking surface using a feedback loop. The non-contact measurement devices may be permanently positioned above the cooking surface or may be mounted to arms that can be pivoted, or otherwise moved into position over the cooking surface.

Abstract: A pan for baking e.g. single-serving-sized food product is adapted to promote substantially even heat distribution, to shield the food product from excessive browning and crisping, and to substantially prevent burning. The pan accomplishes these functions by utilizing one or more structural features, including, for example, perforations, sloped, variable-height walls and a sloped arcuate rim. Embodiments of the invention may be used in combination with a separator to stack and store food product in a heated or cooled receptacle, and in combination with a slicing/topping guide.

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 portable griddle stove has two non-stick cooking surfaces, either of which can withstand being on the underside of the cooking surface in use and the heat applied to the underside surface. A heat shield and heat diffuser control the temperature applied to the underside of the cooking surface by providing radiant heat to the center portion of the cooking surface and cooling the combustion gas diffused to the perimeter of the cooking surface. Secondary air provided through openings in case the and heat shield assist in cooling the combustion gas.

Abstract: A smoker attachment for heating and burning smoker particles in a barbecue grill, and further for dispersing the produced smoke throughout the grilling chamber of the grill. The smoker attachment includes a container having a bottom wall and a plurality of side walls defining an interior cavity. The smoker particles are heated in the interior cavity of the container. The smoker attachment further includes a duct member having an outer wall and a passageway extending through the duct member, and a plurality of openings about a length of the duct extending from the passageway through the outer wall. The passageway of the duct member associates with the interior cavity of the container to allow smoke produced in the container to flow out of the container, into the passageway of the duct member, and to exit the duct through the openings and into the chamber of the grill.

Abstract: A multi-pie maker of generally conventional form is provided with metallic liners that fit snugly against opposing heatable complex surfaces of platens. The liners are preformed into self supporting complimentary shapes that match and fit snugly against the complex heatable surfaces of the platens. The liners are readily removable for washing and cleaning, or replacement when necessary.

Abstract: A folding handle assembly for cooking pans is disclosed. In the handle assembly, a bracket, mounted to the external surface of a cooking pan, is formed by pressing a steel plate to have a horizontal fitting hole and two opposite stoppers. A folding handle is movably assembled with the bracket. This folding handle is formed by specifically and symmetrically bending a steel wire to have two opposite fitting ends, two snap arms and a handle body. The handle is hinged to the opposite ends of the fitting hole of the bracket at its opposite fitting ends, and selectively, elastically caught by the two stoppers of the bracket at its two snap arms, and is gripped by a hand at its handle body. A coil spring is seated within the fitting hole of the bracket at a position between the two fitting ends of the handle, thus normally biasing the two fitting ends of the handle outwardly in opposite directions to allow the snap arms of the handle to be reliably caught by the stoppers of the bracket.

Abstract: A cooking pan and lid. The side wall of the pan portion has an elevated portion along its upper periphery. This elevated portion has an opening therethrough for entry of a cooking utensil for the purpose of stirring or otherwise manipulating food cooking in the pan. A plug that is receivable into the opening through the upper periphery of the pan to close the opening while stirring or manipulating of the food in the pan is not required. A vent opening is provide along the periphery of the lid to vent gasses from the food when cooking while the plug is inserted in the opening.

Abstract: A barbecue table having a frame and a top connected to the frame. The top serves as a table and is formed by a flat metal plate. A heating element is arranged under the metal plate and connected to the frame. The heating element is mounted on the underside of the metal plate and heats the metal plate allowing food to be prepared thereon.

Abstract: An insert for a frying pan is designed to provide a warming or holding function to an existing cooking function for a conventional frying pan. An insert consists of a segment of material of an appropriate thermal conductance shaped to fit against an edge or lip of a conventional pan of a given diameter. The segment is covered with a non-stick surface to protect an existing pan cooking surface and provide the usual benefits of non-stick food preparation surfaces. The insert is provided with a combined handle and clip for attachment to a side wall of an existing pan, and easy removal of a heated insert covered with prepared foodstuff.

Abstract: An apparatus for cooking foods on a conduction-heated griddle with an upper food support surface. A steam generator supplies steam at controlled temperatures. At least one cover is disposed adjacent to the support surface and is placed at a position substantially covering the foods. An orifice connects the steam generator to inside the cover and injects steam around the foods so as to aid in the cooking of the foods simultaneously with the foods being cooked by the heated griddle.

Abstract: An apparatus for cooking food having a multi-layer cooking plate including a stainless steel sheet layer having a top surface and a bottom surface and a high thermal conductivity material layer metallurgically bonded to the bottom surface of the stainless steel sheet layer so as to provide intimate contact between the entire bottom surface of the stainless steel sheet layer and the high thermal conductivity material layer. Heat to the multi-layer cooking plate is provided by a fuel-fired burner disposed beneath the multi-layer cooking plate.

Abstract: A cooking appliance includes a trough-shaped container arrangement (2) formed of frangible material and supported and arranged for receiving at least one food item to be thermally processed. At least one electric heater (5) is supported underneath the container arrangement and incorporates at least one heating element (8). At least one apertured member (11) is provided between the at least one heater and the underside of the container arrangement and covers the at least one heater. With this configuration, in the event of breakage of the container arrangement (2) the apertured member (11) remains intact and user contact with the heating element (8) in the heater (5) is prevented.

Abstract: A baking device for use in a domestic oven. The baking device is composed of refractory insulating material and includes a base and a pair of walls. The base is generally rectangular and has a pair of spaced-apart grooves formed therein. The walls are generally rectangular and have concave interior surfaces. The walls have bottom edges adapted for insertion into the grooves so as to mount the walls to the base. When the walls are mounted to the base, the baking device is generally channel-shaped, creating a partially curvilinear baking surface resembling a "c" in cross-section.

Abstract: A pancake cooking apparatus has an elongate and preferably open-ended griddle and a batter scraper by which a mass of batter is spread from one end of the griddle to the other. Thickness uniformity is realized by structures for keeping the scraper's edge and the griddle's cooking surface spaced a fixed distance apart during the batter spreading step. The pancake cooking apparatus at times includes a plurality of side-by-side griddles for high-volume manual cooking operations. A method for cooking uniformly thin, rectangular pancakes uses the cooking apparatus.

Abstract: The invention concerns an apparatus for cooking food. There is a plastic housing with air flow holes, heating elements, a metal conductive pan with additional holes to allow airflow to enter the cooking chamber, a cylindrical riser, and a lid.