Abstract: A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.

Abstract: A cooking implement comprising a resilient cooking surface, a substantially rigid periphery surrounding the resilient cooking surface, a frame coupled to the substantially rigid periphery to provide a tensile force across the cooking surface and a support structure configured to provide an airspace beneath the resilient cooking surface. The microwavable cooking implement may be used to crisp a variety of food items, such as sliced potatoes to make potato chips, by laying a single layer of the food item on top of the resilient cooking surface and heating the cooking implement with the food items for a predetermined time.

Abstract: A frying-and-baking oven includes a baking outer pot, a heating cover assembly covering the outer pot, and a frying inner pot disposed between the outer pot and the heat cover assembly. The heating cover assembly includes a cover, an actuator, a hot-air supplying module, and a speed-reducing mechanism. The actuator has a driving shaft. The hot-air supplying module has an air-blowing impeller and a heating element. The driving shaft drives the air-blowing impeller to blow the hot airflow generated by the heating element. The driving shaft also drives a transmission shaft of the speed-reducing mechanism and in turn a stirring member to rotate at a low speed, thereby stirring food materials in the inner pot. With this arrangement, the food materials received in the inner pot can be stirred automatically and cooked sufficiently. Further, the oven can cook the food materials by baking or frying, which increases the functionality and convenience thereof.

Abstract: A cage containing food is placed on a conventional cooking grill for cooking. The cage may be of various configurations, such as triangular or round, and is generally extended longitudinally on the grill. For the triangular configuration an apex of the cage is positioned downwardly through separated grid bars. The cage is formed of mesh-like material which precludes food from slipping through the bars of the grid and provides for more of the food to be simultaneously exposed to heat thereby providing more even and complete cooking.

Abstract: A modular mold for containing and baking a food product in an oven assembled by detachably interconnecting modular wall segments having endwise cylindrically nesting, rotationally free interlock regions. The modular wall segments are joined to form a mold of desired shape for food product. Magnets in the nested interlock regions serve to prevent slipping against a surface upon which the modular mold is supported.

Abstract: A rack for an appliance comprises a support platform including a support frame and a plurality of elongated support wires attached to the support frame to form a support surface extending generally along a plane. An upwardly projecting portion is adapted to engage structure of an appliance to inhibit the rack from being removed therefrom. In one example, at least one leg section is attached to the support platform and extends a distance along a longitudinal axis of the support platform that is less than half of the total length of the support platform. In addition or alternatively, the support frame includes a rear member having a portion that is bent inwardly in a direction towards the front member so as to be spaced a distance from a rear wall of an appliance. In addition or alternatively, an arrangement for supporting items in an appliance includes the rack.

Abstract: The present invention provides a multifunctional bread maker which can toast bread in a bread bucket as well as meet the need of toasting bread with different shapes and even toasting other food. The multifunctional bread maker comprises an outer shell, a case set inside the outer shell and an upper cover set at a top of the outer shell. The upper cover, the case and the outer shell surround an enclosed working cavity. The bread maker further comprises a bread bucket which has an upward opening and is easily loaded and unloaded, and one or more heating modules which are set inside the case but outside the bread bucket. The bread maker further comprises one or more toasting pans easily loaded and unloaded, with toasting pan support assemblies set on inner walls of the case.

Abstract: An apparatus for cooking a meat patty includes one or more cups, each sized for holding a quantity of meat. The apparatus further includes a cup holder configured to support the one or more cups during cooking and a reservoir tray. The reservoir tray is positioned below the one or more cups and is adapted to collect excess fat and grease draining from the one or more cups.

Abstract: A grilling or cooking system is provided providing ready transport, rapid assembly, and secure use. A substantially rigid mounting member contains a plurality of stiffening elongate planar sections at off-set angles relative to one another. Outer opposed edges of outer opposed planar sections of the mounting member contain a respective plurality of mounting regions are shaped for receiving and removably portions of food to be grilled. The off-set angles aid for retention of the food members while serving to stiffen the system. The mounting regions are preferably a plurality of off-set slot members. The proposed cross-section structure allows for distribution of grilling fluid while securely regaining slippery food products during use.

Abstract: A food tray assembly includes a serving platter and a receptacle platter. The serving platter has a central aperture extending there through and a serving area defined between the central aperture and a perimeter thereof. The receptacle platter has a bottom and a peripheral wall extending from the bottom at a perimeter thereof. The serving platter and the receptacle platter are releasably coupled to one another.

Abstract: A flexible, self-supporting, anti-adhesive, and cellular membrane defining a mould or a cavity plate for preparing food products, particularly bakery, viennoiserie, pastry, and biscuit products, and in particular for moulding, fermenting, and baking bread dough, and which includes a composite structure including a silicone rubber mould (10) consisting of at least one elastomer or at least one silicon resin, and reinforced by a textile-structure framework (11) made of a mixture of inorganic and organic threads (12, 13) and/or fibres. The membrane is characterised in that the inorganic and organic threads (12, 13) and/or fibres represent more than 50 wt % of the textile structure of the framework (11).

Abstract: A disposable base plate for use with all loose bottom and assembly-baking pans, variations include; cheesecake pan, spring-form pan, fluted cake pan, angel food cake pan, tart pan, pie pan, cake pans (mini, round, square, heart shaped, star shaped) and loose bottom pans. A single piece of a two-piece baking pan; an interchangeable platform made of heavy reinforced aluminum foil material, suitable to withstand a baking and freezing environment, to serve as the pan's base. Depending on the pan's design, this base will either interlock to the wall of the pan, or sit within the wall of the pan to form a single unit. The disposable aluminum foil base replaces the traditional anodized aluminum or heavy-gauge steel base.

Abstract: A baking pan, including a plurality of baking subunits, wherein each baking subunit further includes two side portions and two end portions; a strap surrounding the baking subunits, wherein the strap further includes a first portion, wherein the top edge of the first portion is a adapted to cooperate with the top edges of the side portions and end portions of the baking subunits to form connections therewith and a second portion located beneath the first portion, wherein the strap is attached to the exterior of the baking subunits within the second portion; and a plurality of joining members located between the baking subunits, wherein each joining member further includes end portions that are adapted to cooperate with the top edges of the side portions of the baking subunits to form connections therewith.

Abstract: A grill pan, more particularly, a pan with ribs of grill and grill having the same, has a cambered plane for cooking with gradually decreasing height structure, wherein at least two abreast arranged are ribs saliently disposed, and the distance between two adjacent ribs is less than or equal to twofold of the breadth of each rib. The ribs prevent food from falling on the cooking plane of pan as it becomes floppy when cooking, so that the elimination of grease and the effect of cooking won't be affected.

Abstract: There is provided a cooked rice molding apparatus which enables a rice mat to be easily moved and the rice mat to be stored. A rice mat formed into a plate shape by a forming section 3 is spread over a pick plate 5 placed on a slide tray 4, and the rice mat, along with the pick plate 5, is removed from the slide tray 4.

Abstract: A method and apparatus are provided for forming and baking an edible cone-shaped container, the container being of a bread dough provided with a light, flaky texture by the inclusion of solid flaked fat pieces in the dough mixture and the cone formed by an initial forming and cooking step followed by multiple baking steps.

Abstract: The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upright and a spray device (12) for the cooling of same with a coolant, and which is further provided with a heating element (11) for the generation of steam, whereby means (14) are provided that allow said steam to be subjected to a forced flow whereby this steam flows over the eggs (18) in order to heat the eggs, whereby said carrier plate (7) has openings (16) such that at least part of said steam is guided along the side of the eggs (18) to the underside of the carrier plate (7) so that the underside of the eggs (18) is heated.

Abstract: A cooking utensil for frying a tortilla into a taco shell comprises a shell section having first and second U-shaped shell members and a handle assembly that linearly biases the second shell member into nested relation with the first shell member. A brace member attaches to the first shell member. The first end of an outer tubular shaft attaches a first handle member and its second end slidably attaches to the brace member. An inner shaft having a first end attached to a second handle member and a second end pivotally attached to the second shell member is slidably disposed in the outer shaft. The first handle member has a cavity that receives the second handle member, which is biased outwardly from the cavity by a spring. A user supplied anti-biasing force separates the first and second shell members for insertion of the tortilla and removal of the taco shell.

Abstract: A baking sheet having a substantially flat silicone cooking surface, two rods extending along and coupled to opposite sides of the cooking surface, and two thermo-resistant handles coupled to and extending between the two rods. The thermo-resistant handles may be connected to the rods using thermo-resistant connectors. The baking sheet may be rectangular, square, round or other shape. The handles and rods may be manufactured from various materials.

Abstract: There is disclosed a dipper to hold a cookie or other material to submerge the cookie or material into milk or other desired liquid. In one embodiment, the dipper includes a perforated top cover, a perforated bottom spoon structure, a handle, and a slide mechanism to open an close the perforated top cover of the dipper.

Abstract: An improvement to a variety of sandwich-based bakery products to prevent “leakage” of food from the sandwich while eating, due to the open sides of present sandwich bakery products. Leakage is avoided by using separate baking-pan molds to create top and bottom parts of a variety of sandwich-like products (e.g., hamburger rolls, English muffins, submarine rolls, and soft taco/burrito shells). The top and bottom parts of most of the products contain outside walls that have a crust layer created by the baking molds that prevents food from falling or squirting out of the sandwich product due to gravity or pressure from biting or squeezing the sandwich product during eating. The one-piece burrito product has “wings” which, when folded properly, prevents leakage of the contents during eating and reduces the multiple end layers created when “rolling up” a conventional burrito.

Abstract: The present invention is directed to a baking pan for baking brownies or other foods in which substantially each side of the baked good has a crisp edge, the pan comprising a removable bottom surface, a plurality of sidewalls comprising a plurality of sidewall segments, a plurality of towers joined to said bottom surface and rising therefrom and not touching any of the sidewalls, and a single baking cavity formed by the bottom surface, the plurality of sidewalls and the plurality of towers, wherein said towers and sidewalls define a plurality of baking compartments and a plurality of passages connecting said baking compartments. The present invention further relates to a method of baking brownies comprising providing the pan of the present invention, depositing a batter or food product into said baking cavity, baking the batter or food product, and forming a food item with crisp edges.

Abstract: A method for producing a confectionery product from at least two pieces with at least one interface between the two pieces and including meltable material at least in parts of the interface, comprising the step of heating the interface during or after the two pieces have been brought into contact with each other. An apparatus for producing a confectionery product from two or more pieces comprising at least one heater in or downstream of a station where at least two pieces of the confectionery product are brought into contact with each other. A mold for the production of a confectionery product having at least two pieces has at least one component or portion heatable by induction heating. A heatable component, preferably a ferromagnetic component provided in the vicinity of a confectionery product, is used for partially heating the confectionery product, preferably by induction heating.

Abstract: An open top fry basket device suited for use in a semi-automated food processing station, system and method is provided that allows cooked food items to be dispensed through a pivotable bottom of the fry basket actuated by the operator. The efficient and ergonomic design permits emptying of the fry basket without necessitating the turning over of the basket to dump the contents into a food storage bin.

Abstract: A substantially flat, heat-resistant baking sheet has a baking surface, a rolled periphery and a baking area within that periphery. The baking area has numerous through-holes. A generally upright wall, integrally formed with the sheet, extends along the first part of the periphery, defining an upper edge. The height of the wall varies from a maximum to a minimum predetermined height, and the wall substantially encloses the baking area along the first part of the periphery. In the example shown, the baking sheet is rectangular: the wall extends along three sides and the fourth side has no wall. A baked product can be slid or pushed off this fourth side without being lifted, the side serving as a slide-off chute or ramp. Condensation between the baking sheet and the baked product evacuates through the holes to allow the surface against the sheet to bake to a crisper consistency.

Abstract: A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity.

Abstract: A pin-less socket apparatus and manufacturing system for assembling a frozen confection using such socket apparatus including a socket for accepting a conical food product therein, the socket having a hook with one or more teeth located at an outer periphery of the socket, a hinge located on an outside of the socket, the hook movably attached to the socket via the hinge, a force mechanism for holding the hook in place against the socket. The force mechanism takes the form of either an annular spring or O-ring located around the socket and hook or a linear spring attached to the hook in a lever-type manner.

Abstract: A self-contained cooking system includes a foldable case including a tray compartment and at least one heating element compartment. The heating element compartment is configured to securely retain a portable heating device, such as a propane or butane stove and respective gas canisters. The system also includes a cooking tray removably secured within the tray compartment.

Abstract: A relatively compact cooking assembly includes means for selectively positioning a cooking element above several cooking zones of a lower grill. In addition to a lower heated metal surface having several cooking zones, which may be delineated by vertical barriers or splash plates, the system includes an upper assembly comprising an upper member in which a radiant heating element is positioned, said assembly being adapted to fit over the back splash plate of the grill and extending the depth (back to front) of the grill, and further adapted to be raised or lowered and selectively raised or lowered as well as positioned by a sliding motion above a designated zone in predetermined sequence.

Abstract: A heating cooker (1) wherein a side wall of a heating chamber (20) is formed with an outlet (22) for discharging a heating fluid and an engagement portion (3a). A tray(4) has an edge portion (4a), a side wall portion(4b), a flat surface portion (4c), an inner wall portion(4d), and a bottom portion (4e) in this order from the outer edge side to the inner side. When the tray (4) is engaged with the engagement portion (3a) with its front surface side facing the ceiling side of the heating chamber (20), a through hole (4f) in the side wall portion (4b) faces the outlet (22). A part of the heating fluid discharged from the outlet (22) is fed to the rear surface side of the tray (4) through the through hole (4f), and the remaining of the heating fluid is fed to the front surface side of the tray (4).

Abstract: The invention concerns a centre arm for holding an upper contact grilling or roasting plate, the centre arm having a substantially vertical supporting section and a holding section which is arranged pivotably on the vertical supporting section and to which is attached the contact grilling or roasting plate, and in the holding section being arranged a device for weight relief for the upper contact grilling or roasting plate to be fitted on the holding section, the device for weight relief including at least one guide means which is constructed and designed at one end for pivotable mounting and on which is movably arranged a sliding element, a return element arranged on the free end of the guide means and secured by a stop means between the sliding element and the stop means, and also an adjusting device which can be actuated by means of an actuating element for varying the distance between the sliding element and the stop means in the longitudinal direction of the guide means, which is distinguished in that th

Abstract: The invention concerns a centre arm for holding an upper grilling or roasting plate, the centre arm having a substantially vertical supporting section and a holding section which is arranged pivotably on the vertical supporting section and on which is arranged the upper grilling or roasting plate, which is distinguished in that the pivot shaft of the holding section is formed and arranged approximately at the point of intersection S of the centre axes M1 and M2 of the holding section on the one hand and the supporting section on the other hand. Furthermore the invention concerns a contact grilling or roasting device having such a centre arm.

Abstract: The invention concerns a frame having a horizontally directed stabilising means and a vertically directed supporting means, the frame being adapted and designed for pivotable attachment of an upper contact grilling or roasting plate.

Abstract: A stackable mold unit for molding and cooking a food product, the mold unit comprising a plurality of adjacent compartments to contain the food product in corresponding food product units, with the stackable mold unit being capable of being stacked on an identical stackable mold unit, wherein the adjacent compartments being separated by longitudinal inner vertical walls defining a space between adjacent compartments, with the space between adjacent compartments including flaps defining a fluid flow along the longitudinal inner vertical walls and towards other identical adjacent mold unit and with end walls including opening for the passing of fluid.

Abstract: A rack for positioning food slabs in a horizontal cooking area such as over a grill includes a rectangular frame which carries a plurality of bent rod food slab supports at a rearward tilt. Each support includes a pair of outer risers having interned lower ends. The outer risers extend over opposite sides of the frame, with the interned ends extending through apertures in the frame sides. Between the outer risers, the rod is bent in a digital waveform and includes forwardly extending lower cradle having upwardly sloped shoulders for engaging the bottom of a food slab. Notches are provided in the upper edge of the frame sides forwardly of each aperture and a notch engaging post extends from the cradle shoulders which are adjacent each outer riser. The ends of the frame are lapped and hinged, so that the frame may be folded along a longitudinal axis for compact storage, with the slab supports nested within the folded frame.

Abstract: A cooking apparatus enables a user to cook bu boiling, steaming or frying food items. The apparatus includes a burner having a base that is specially shaped to cradle a pot. The pot has a valved flowline that enables the user to drain any fluid that was used for cooking (eg. water, oil, seasoned water, stock, etc.). An upper section above the support surface of the burner for engaging the sidewall of the pot should the pot be tipped inadvertently. The burner includes upper members that are supported above the bottom of the pot and a lower member that engages an underlying supporting surface. The upper pot support members include a ring with a bent, U-shaped section that extends on opposite sides of and under the valved drain flowline. The burner frame can have a plurality of circumferentially spaced radially extending legs. Radial and circumferentially spaced struts define part of the frame and are shaped and cradle the bottom of the pot and its sidewall respectively.

Abstract: An apparatus and method of treating eggs and other food products and a method and apparatus for releasing an egg and other food products from a food-retaining ring are provided. The apparatus includes one or more food-retaining rings suitable to be disposed on a treating surface; and a ring shaped release tool, the exterior perimeter of the release tool being adapted to fit closely to the inside perimeter of the ring. The method of treating eggs and other food products comprises: adding a food product to a volume defined by an interior of a ring disposed on a cooking surface; treating the food product to form a self-supporting mass; and inserting a complementary-shaped release member within the ring containing the self-supporting mass, the release member being adapted to fit closely to an inside perimeter of the ring.

Abstract: A marshmallow toasting apparatus and method caramelizes the outer skin of marshmallow and is designed for countertop use. The apparatus comprises a housing, a spit or skewer, and a heat source. The housing includes top and front walls having a common slot extending therebetween. The common slot defines a marshmallow-receiving cavity and a spit-receiving plane. The spit or skewer may be rotated by way of a rotisserie assembly, as an optional feature. The spit is receivable in the spit-receiving plane and is rotatable therein substantially parallel to the top wall. The heat source is positioned adjacent the cavity for caramelizing the outer skin of marshmallow via directed heat energy. The cavity is sized and shaped for enabling structurally free thermal expansion of marshmallow during application of heat to the cavity.

Abstract: Embodiments relate to food-product preparation kits and food-product preparation apparatuses. In one embodiment, a food-product preparation kit includes at least one support including a plurality of support slots, a food-product preparation apparatus, and at least one recipe card. The food-product preparation apparatus includes a base and walls attached to the base. The base and walls define receiving spaces for receiving food product. The food-product preparation apparatus includes at least one flange portion extending from the base. The at least one flange is configured to be received by at least one support slot and cooperate therewith so that the food-product preparation apparatus is supported in an upward fashion at a convenient viewing angle. The at least one recipe card is configured to be received by at least one of the support slots and cooperate therewith so that the at least one recipe card is oriented in an upward fashion.

Abstract: An indoor range-top grill allows a user to substantially duplicate outdoor grilling indoors. In some embodiments, the indoor range-top grill sits on top of a gas or electric burner of a stove and uses heat from the burner to grill and cook food. Typically, the indoor range-top grill comprises a grill enclosure having an opening at a top and a hole at a bottom, a burner shield positioned inside the grill enclosure, and a grate positioned above the burner shield. The hole allows heat and flame from the burner through to heat the burner shield. In some embodiments, the burner shield comprises a heat director integrally coupled to a grease ring. Preferably, the heat director burns grease, which thereby adds true BBQ taste/flavor to the food. The grease ring typically guides food residue away from the hole, trapping the food residue between the grease ring and the grill enclosure.

Abstract: A grill is provided, which includes a substantially planar wire frame and a can holder that is attached to the wire frame and is adapted to hold a liquid container in an upright position. A plurality of skewers extend vertically from the wire frame.

Abstract: A food container insert for holding tacos upright in a food container includes a plurality of pockets, oriented at a minor slope, to facilitate drainage of grease and juices from the taco filling away from the taco shell. Slits along the bottom of the pockets also facilitate the drainage of grease and juices from the taco filling away from the taco shell. The insert is suitable for both take-out food containers and chafing pans.

Abstract: A lower component has a vertical central section and a lower section. The lower component is formed of parallel side walls. T The lower component has an open top and a closed bottom. The bottom is formed of an arcuate face. The arcuate face couples the side walls. The lower component has a horizontal upper section. The upper component has a vertical central section and a lower section. The upper component is formed of parallel side walls. The upper component has an open bottom and a closed top. The top is formed of an arcuate face. The arcuate face couples the side walls. The upper component has a horizontal upper section. Coupling components are provided between the lower and upper components. In this manner the lower and upper components may be opened and separated for positioning a cookie there between.

Abstract: A system and method for barrier submersion cooking comprising a thin walled plastic cooking pouch for receiving a food item effectively dimensioned such that when placed into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium and a rack for lowering the vessel into the liquid cooking medium to an effective depth such that the food item received by the pouch is below the top surface of the liquid cooking medium and the vent is above the top surface of the liquid cooking medium.

Abstract: A cake batter separator has first dividing wall 40 having a front surface 40A, a back surface 40B, a top edge 40C, a bottom edge 40D, a proximal side edge 40E, and a distal side edge 40G. The top portion of proximal side edge 40E of first dividing wall 40 has a hook shaped protrusion 40F extending outward away from the distal side edge 40G. A second dividing wall 50 has a front surface 50A, a back surface 50B, a top edge 50C, a bottom edge 50D, a proximal side edge 50F, a distal side edge 50G, and an upwardly facing channel 50H attached to front surface 50A. The top portion of distal side edge 50G of second dividing wall 50 has a hook shaped protrusion 50E extending outward away from the proximal side edge 50F.

Abstract: A pan is for making baked products. The pan comprises an upper surface and a plurality of receptacles for receiving batter. Each receptacle has one or more side walls extending from a bottom wall to the upper surface.

Abstract: The present invention is an improved pan comprising a substrate connected to one end of side walls and the side walls are connected together resulting in a pan that has a hollow cavity for containing food product wherein measurement markings appear on other end of at least two of the side walls. The present invention also includes method of making and method of using the improved pan.

Abstract: Provided is a folding apparatus for roasting poultry using a metallic liquid-storage container. The apparatus includes a base to provide lateral stability when placed on a cooking surface, hinge mounts attached to the base, hinges attached to the hinge mounts and vertical supports pivotally attached to the plurality of hinges. Also provided are methods for providing a folding device for roasting poultry using a metallic liquid-storage container. The methods include the steps of forming a base, attaching a hinge mount to the base, attaching a hinge to the hinge mount, and pivotally securing a vertical support to the hinge.

Abstract: A baking tray is a rectangular metal tray and includes a top surface and a bottom. The top surface includes a plurality of protrusions extending therefrom and the protrusions are continuously arranged in latitude and longitude directions. A plurality of recesses is defined between the protrusions so that the bottom of the food on the top surface does not stick on the baking tray and is not burned.

Abstract: The present invention is directed to baking apparatuses that are adapted for use in baking cakes, custards and other dishes that involve the use of a water bath. In a disclosed embodiment of the invention a baking apparatus is disclosed that includes an inner and outer pan, which may be formed as an integral unit. The outer pan is preferably adapted to receive and hold water and the inner pan is adapted to receive a springform containing a cheesecake batter or other mixture. The side or sides of the inner pan are preferably watertight and prevent leakage of water into the inner pan. The present invention offers the advantage of water bath baking without the problem of water from the bath leaking into the springform that contains the cake batter.