Abstract: A cooking apparatus equipped with a heating device enabling uniform distribution of heat. The cooking apparatus includes a plate to put a cooker thereon, a heater disposed under the plate, and a guide member disposed between the plate and the heater to induce energy emitted from the heater toward the plate.

Abstract: The invention provides a roasting and/or grilling apparatus for cooking purposes, having a cooking chamber, a food holding unit which is arranged in the cooking chamber, and a combustion chamber for arranging a heating apparatus. The combustion chamber surrounds the cooking chamber at least in sections at the sides and the combustion chamber is open to the cooking chamber. The combustion chamber and/or the cooking chamber also have an associated air inlet in a lower region and an associated air outlet in an upper region for the purpose of creating a chimney effect. A heating insert for a heating apparatus which is to be arranged in a roasting and/or grilling apparatus is provided. The heating insert is exchangeable and is designed to accommodate a heat source. In this case, the heat source is a fossil fuel and/or a gas burner and/or a radiant electric heating element.

Abstract: The baking pan disclosed herein creates a single, or double, bite sized baked product that has a crispy outer edge and a chewy interior. The ratio between the side of the interior insert of the pan and the exterior side of the pan is critical to form the desired product. The pan can range in size from about a 5 inch exterior diameter to a 16 inch exterior diameter with the interior insert increasing accordingly.

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, an optional cone positioned above the burner shield, a grate positioned above the cone, and an optional separator configured to position the grill enclosure thereon. In some embodiments, the burner shield comprises a heat director integrally coupled to a grease ring. 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 cooking apparatus having a waste heat recovery system for incorporation into broilers, ovens, and toasters, the apparatus including a cooking chamber having a cooking platform, at least one air plenum disposed in the upper portion of the cooking chamber and having a plurality of air outlets for producing a focused forced air, a low pressure air source connected to the air plenums, a heating element or burner disposed under each of said air plenums, such that said curtain of focused forced air guides and directs heat from said heating element toward food product being cooked, and heat exchange pipes disposed between at least two of said air plenums. Radiant heat generated from the heating elements or burners rises in the cooking chamber and is retained between the air plenums to maximize heat transfer from the heated air to the heat transfer pipes, and thus to the low pressure air in the low pressure air system. The recycled heat enhances cooking.

Abstract: The invention is a cooking grill comprising a housing defining a cooking chamber and having a door therein hinged at a bottom thereof, a heating element disposed in the cooking chamber, a cooking surface slidably disposed to slide in and out of the housing through the door.

Abstract: A direct steam injector for use in cooking food products by injecting live steam directly into the product to heat the food to cook temperatures. The injector operates under relatively low source steam manifold pressure while urging the valve return spring wide open, thus reducing the pressure of the steam flowing into the product. In addition to reducing the pressure of the steam, the steam injector reduces the velocity of the steam and better distributes it as the steam exits the injector, thereby reducing damage to the food product.

Abstract: Forming a perforated sheet which comprises a foil component and at least one flexible non-stick coating applied onto a surface of the foil component, wherein a plurality of apertures are then punched through the foil component and the at least one flexible non-stick coating to create a set of colored sequins and confetti with different colors on opposite surfaces.

Abstract: The invention relates to a portable cordless hand held device and method for heating or reheating food directly in a dish such as a plate, bowl, cup, platter or serving bowl with steam, hot air or their mix and applying this steam and/or heat to foods conveniently and at anytime needed or desired after the food has been served to the consumer at the table or otherwise.

Abstract: A convection grill including a body having a base and a lid, and defining a cooking chamber, and a convection system coupled to a wall of the base. The convection system includes an air conduit defined at least in part by a front panel and a back panel, the air conduit including an intake aperture, a duct, and an exhaust vent. The convection system also includes a fan assembly including a convection fan positioned within the duct proximate to the intake aperture, and a motor coupled to the convection fan by a motor shaft. The back panel includes a first end distal from the wall, a second end proximate the wall, and a cross section having a substantially continuous curve between the first and second ends.

Abstract: Embodiments of an insertable cooking enclosure disclosed herein include a top portion, one or more side portions, and one or more flame-retarding baffle structures integrated into the cooking enclosure. Embodiments herein may be inserted into or placed onto a heat source such as a barbecue grill, an oven, and/or a stove top to convect heated air and accumulate the heated air in a baking chamber bounded by the insertable cooking enclosure. The baffle structures retard flames and hotspots to avoid excessive temperatures within the baking chamber and to promote even cooking.

Abstract: Food roasting device comprising three detachable pieces (1, 6 and 9) mounted one on top of the other. The first piece (1) is the one with a free top side and is the support for the food to roast; the third piece (9) is the one with its bottom side in contact with an external heating source; the second piece (6) is the one in the middle of both pieces, the first one (1) and the third one (9). These three pieces (1, 6 and 9) are flat metal sheets, thin in relation to their size. The first (1) and the third (9) can take any shape provided that they are identical; the second piece (6) is circular and its diameter is smaller than the first piece (1) and the third piece (9).

Abstract: A portable cooking system comprising a base tray, a grill plate, a lid, and a reflector is provided. The base tray comprises a heating through hole and a basin provided at a bottom of the base tray. The grill plate comprises a central opening, a substantially annular surface, and a plurality of drain holes in the annular surface. The reflector of an upturned bowl shape comprises a reflecting bump, radial furrows, and radial ridges alternatively disposed between the radial furrows, and the reflector is attached to a ceiling of the lid. Some of the radial furrows and the radial ridges are disposed on an inner surface of the upturned bowl shape, such that the heating airflow that rise upward through the heating through hole and hit a center portion of the reflector are guided outwardly to reach evenly over to the grill plate.

Abstract: A cooking appliance includes: an input part for inputting manipulations for cooking; a cooking grill formed with a controller for outputting a control signal according to the input from the input part and a grill section for contacting food; and a panel heater in the shape of a panel formed in the cooking grill to be controlled by the controller for supplying heat to the grill section, wherein the heat of the panel heater is transmitted concentratedly to the grill section of the cooking grill and the grill section is heated concentratedly so as to cook the food, thereby minimizing the loss of heat and making grill marks appear more clearly on the object.

Abstract: A cooking pan provided with an exhaust device is capable of reducing smells or smoke generated when food is cooked. The cooking pan includes a distribution plate that is installed at the center of a lower surface of a bottom part of the cooking pan with a predetermined gap to form an exhaust space part, and an exhaust pipe that connects the exhaust space part with an interior of the cooking pan. Thus, the smells and smoke of the interior of the cooking pan are forcibly discharged and burnt by a pressure difference between the interior and exterior of the cooking pan and by flowing flames applied to the distribution plate of the lower surface of the cooking pan, so that the unpleasant smells and smoke are remarkably reduced, as is the emission of carbon dioxide.

Abstract: An offset barbeque smoker grille has an openable cover shaped as the elongated back portion of a quadruped and the products of combustion are applied to meat on said grille with the cover closed and at least one restrictor is included in said fourth flow path to hold smoke in contact with said meat wherein a meat treatment apparatus is used as a smoker. The cooking and smoking uses counter flow from the firebox near the head of the quadruped under the cooking and smoking chambers toward the rump of the quadruped and back over the top of the cooking chambers to provide even cooking.

Abstract: An oven according to some embodiments includes an oven chamber in which food is cooked, a heating element, a fan, a sensor for sensing the temperature of the oven chamber, a remote input device, and a controller configured to receive a signal from the remote input device and to change the fan or heating element based at least in part upon the signal received from the remote input device. In a method of operating the oven according to some embodiments, the oven enters an operating mode from an energy-savings mode responsive to receiving an signal from a remote device.

Abstract: Described here is a rectangular, parallelepiped shaped, portable cooking device that consists of a rigid Stand, with attached lid and flaps, that supports multiple food heating containers. A dual purpose transport case/cooking cover, made of heat resistant materials, is a key feature to the design utility by securely transporting the device and acting as a heat efficiency Cover during the food heating process. When used in conjunction with the Stand flaps and lids, this Cover provides many innovations over prior art by preventing heat escape and weather intrusion. Various burner and fuel devices (i.e.: Sterno, Propane, Electric, Coal, Wood . . . ) can be used to provide the heat for this device. The combination of these multi-functional components, in a single compact, portable, modular unit provide significant improvements over current conventional devices by offering multiple options for food heating and serving with increased efficiency in space usage, heat efficiency and transportability.

Abstract: An emitter may be positioned for absorbing energy from a burner, and the emitter may include a substantially concave surface for emitting infrared radiant energy so that a substantially uniform distribution of infrared radiant energy is provided at a predetermined plane. The predetermined plane can be referred to as a plane of absorption because, for example, an article for absorbing at least some of the infrared radiant energy may be positioned at the plane of absorption. For example, food can be cooked at the plane of absorption. A support member for supporting the food to be cooked may be proximate the plane of absorption. The support member for supporting the food may be a cooking grid, rotisserie, or other suitable device for supporting the food. In one particular example, the support member is a cooking grid that may be proximate the plane of absorption, or more specifically the cooking grid may be substantially coplanar with the plane of absorption.

Abstract: A steam generating device comprising: a housing (2) having a cavity therein; a water supply port (3) open in the housing (2); a water supply device (21) for supplying water into the housing (2) from the water supply port (3); a steam generating heater (4) embedded in the housing (2) and evaporating the water supplied from the water supply port (3); a discharge port (8) open in the housing (2) and discharging the steam generated by the steam generating heater (4); and a temperature sensor (5) for detecting the temperature of the housing (2). The water supply device (21) is driven when the temperature of the housing (2) becomes higher than a predetermined driving temperature (T1), and the water supply device (21) is stopped when the temperature of the housing (2) becomes lower than a predetermined stop temperature (T2) that is lower than the predetermined driving temperature (T1).

Abstract: A heat distributing tray for use in a barbecue grill includes a corrugated unitary body of heat conducting material having alternating solid and grated walls which define channels. More specifically, the body includes first and second side portions defined by both solid walls which extend at gradually decreasing angles with respect to a common horizontal plane and varying length grated walls interconnecting the solid walls. In use, the tray is placed over one or more heating elements in a barbecue housing, with radiant and convective heat from the heating element being optimally distributed throughout the entire interior portion of the barbecue grill due to the relative structure and configuration of the solid walls in relation to the grated walls.

Abstract: A cooking device includes a cooking chamber; a first deodorization region along which air from the cooking chamber flows and in which a plasma discharge is generated for removing odor-producing materials generated in the cooking chamber from the air; and a bypass region along which air from the cooking chamber flows to bypass the first deodorization region.

Abstract: A device for recovering, harnessing and reutilizing heat from along a side wall of a cooking vessel, a cooking vessel comprising such device, and a method of using such device. The device can be constructed as part of the cooking vessel or can be an accessory that attaches to different sized cooking vessels via adjusting means. Specifically, the device is made of a highly conductive and durable metal or metal alloy and comprises a skirt-like body, extending from the side of the cooking vessel and attached to a perforated slip-like portion that may be attached to or integrated into the side wall of the cooking vessel. The device harnesses and reutilizes heat from the underside of the body and safely and efficiently transfers the heat to the cooking vessel through conduction. The device can further comprise diffusers, a bottom portion with a plurality of ventilation openings, and a heat shield.

Abstract: An insulated cooking utensil has upper and lower substantially planar sheet members secured together with an air chamber interposed therebetween for insulating the upper sheet member from direct heat during cooking. Spaced detents are provided in the lower sheet member to support and maintain the upper and lower sheet members in a spaced relationship. The detents have dome-shaped configurations with relatively large dimensions and a flat spot at the peak to prevent deforming the upper sheet member locally where the detents contact the upper sheet member during use. The upper sheet member is made of aluminum and has a clear anodized coating on its upper surface. An angular disposed flange with an elongated thumbgrip extends along one side of the cooking utensil to facilitate gripping and handling. An expansion space between the outer edges of the sheet members accommodates a relatively greater expansion of the lower sheet member during cooking.

Abstract: The invention concerns a cooking apparatus (1) which includes a base (3) and a receptacle (2) that rests upon the base (3). According to the invention, the apparatus includes a skirt (14) that has a closed side wall (15) surrounding the receptacle (2) and extending vertically from the base (3) up to at least the free top end (16) of the side wall (5) of the receptacle (2).

Abstract: An improved extruder (10) is provided which permits successful introduction of very high quantities of injected steam into material being processed, on the order of 6-8% or more by weight steam. The extruder (10) includes an elongated extruder barrel (12) having at least one elongated, axially rotatable, helically flighted extrusion screw (16,18) therein. The barrel (12) is equipped with obliquely oriented steam injection ports (44, 46) along the length thereof, housing steam injectors (48, 50). The barrel (12) includes relatively high free volume steam injection heads (32 and 38, 40) having therein screw sections (78, 82) of relatively long pitch length, together with steam restriction heads (30, 34, and 42) on opposite sides of the injection heads (32, and 38, 40) having therein relatively short pitch length screw sections (76, 80, 84).

Abstract: In summary there is provided in one embodiment a grill liner for placement on top of a cooking grate and used to cook food placed thereon. The grill liner includes a plurality of holes to help allow heat to move through the grill liner. The grill liner further includes at least one flap that is secured to a portion of the grill liner through a frangible bridge, point, or line of weakness. The frangible bridge when broken permits the flap to bend downwardly. The grill liner when placed on the cooking grate may then have its one or more flaps bent downwardly through bars such that the grill liner movement across the cooking grate can be limited.

Abstract: An insertion hole (83a) is provided in a packing (83) and a rotating shaft (81a) is inserted into the insertion hole (83a). A sliding portion (83b) forming an air clearance (83c) is provided on the outside of the packing (83). The rotating shaft (81a) is inserted into the insertion hole (83a) with a grease G applied to the circumferential surface thereof. When the rotating shaft (81a) is inserted, the grease G is shaved off by the sliding portion (83b) and a sufficient amount of the grease G is stored in the air clearance (83c). Consequently, frictional sound and heat are and thus reduced between the rotating shaft (81a) and the packing (83), the sliding portion (83b) can come into tight contact with the rotating shaft (81a), thereby enhancing airtightness.

Abstract: A cooking appliance including a cooktop having a cooktop surface and a griddle system including at least one cooking grate positioned on the cooktop surface, the at least one cooking grate including at least one griddle support protruding therefrom, and a griddle configured to removably engage the at least one griddle support, the at least one griddle support being configured to support the griddle away from the cooktop surface, and/or an oven cavity defined by top, bottom, front, rear, and lateral sides and a broil system including a diffuser disposed adjacent the top side of the oven cavity, a single tube broil element disposed between the diffuser and the top side of the oven cavity, and the diffuser being configured to diffuse heat emitted from the single tube broil element to form a substantially even temperature gradient proximate the top side of the oven cavity.

Abstract: An oven is used for cooking food and comprises an enclosure having a floor, a ceiling, a back wall, and a pair of side walls. A heating element is disposed on the back wall at a distance from the floor and the ceiling and a shield is disposed between the back wall and the heating element. The shield is configured to receive radiant heat from the heating element and to re-radiate lower frequency radiant heat towards the food. The enclosure may further comprise a door and the side walls may be double paneled. A radial fan is coupled to one of the side walls to pull hot air from inside the enclosure and cooler air from outside the enclosure. The hot and cool air are mixed within a space defined by the double paneled side wall and is directed out over the exterior of the door to cool the door.

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 cooker to smoker adapter is provided, and in one embodiment the cooker to smoker adapter includes first and second walls constructed to cooperate with a wall of a cooker to provide a fuel containment zone for receipt of fuel to be used in a smoking process. In another embodiment, one of the walls includes at least one aperture to readily permit the addition of fuel to the fuel containment zone. In yet another embodiment, a second aperture is provided in one of the walls, this aperture being adapted to receive a reservoir for a liquid. In a further embodiment, a liquid holding reservoir is provided integral with one of the walls. In another embodiment, stand-alone structures are provided to define a fuel containment zone to permit the burning of fuel while avoiding direct radiant transmission of heat from the fuel containment zone to a food which is being smoked. In one embodiment, the stand-alone structure is adapted to receive a reservoir for water.

Abstract: A liquid distribution arrangement (11, 14, 32, 33, 38) is situated internally of a container (17, 31) for liquid and acts to raise the liquid held in the container (17, 31) to be distributed over a food heating zone from above. The arrangement defines an enclosure about the food heating zone and is provided with one or both of a lid (39), arranged to engage with the liquid distribution arrangement (32, 33, 38) to hold the liquid distribution arrangement in place within the container (31),-and/or, a percolation device (14, 38) positioned above the food heating zone and including percolation apertures (15), enabling the heating liquid being distributed over the percolation device (14, 38) to pass through the percolation element (14, 38) and fall under gravity to heat the food at the heating zone.

Abstract: The present invention provides a grill pan comprising a main body, plural ribs parallel disposed on the main body, characterizes in that each rib comprises multiple integral segments and is respectively disposed axially on said main body and one end of each segment forms a crest portion along the radial direction and the other end of each segment forms a trough portion along the radial direction and connects to the crest portion of adjacent segment. It forms a new appearance and acquires a pleasing aesthetic effect by applying such structure, at same time, the food will be effectively prevented from slipping on the rib when it is grilled by the grill pan, so the grill degree of the grilled food is more uniform and delicious, moreover, the transverse rib marks will be formed by the crest structure by each rib besides the vertical rib marks formed by the original vertical ribs, so the juice will be sealed from the surface of the grilled beef, thus the delicious flavor is kept.

Abstract: A cooking unit includes a base pan, a can positioned on the base pan, and a cooking drum located on the base pan and within the can. The cooking unit also includes a heat source positioned outside the can.

Abstract: A griddle for a cooking appliance is disclosed. The griddle includes a griddle plate of a first material having a first thermal conductivity; a heat spreading plate of a second material having a second thermal conductivity which is greater than the first thermal conductivity; and at least one clamping member for clamping the griddle plate and the heat spreading plate together.

Abstract: The invention is a cooking grill comprising a housing defining a cooking chamber and having a door therein hinged at a bottom thereof, a heating element disposed in the cooking chamber, a cooking surface slidably disposed to slide in and out of the housing through the door.

Abstract: An insulated cover and method that makes it possible to create a thermal environment on a home gas or charcoal grill similar to that produced by a wood fired brick oven or commercial pizza oven. The cover is made from a high temperature resistant, thermal insulation material that is encapsulated (sandwiched) between thin metal sheet or metal foil skins. The insulated cover covers both a food support surface that has been placed on the grill's grate directly over the grill's heat source and the remainder of grills grate area that is suspended directly above the grills heat source that is not already covered by the food support surface. The food items are cooked from below by the thermal energy stored in the food support surface, and from above by the thermal energy contained within the low volume zone created by the insulated cover resulting in uniform, fast, even and energy efficient cooking of food items like pizza.

Abstract: A heat distributing tray for use in a barbecue grill includes a corrugated unitary body of heat conducting material having alternating solid and grated walls which define channels. More specifically, the body includes first and second side portions defined by both solid walls which extend at gradually decreasing angles with respect to a common horizontal plane and varying length grated walls interconnecting the solid walls. In use, the tray is placed over one or more heating elements in a barbecue housing, with radiant and convective heat from the heating element being optimally distributed throughout the entire interior portion of the barbecue grill due to the relative structure and configuration of the solid walls in relation to the grated walls.

Abstract: A device for circulating heat along a side wall of a cooking vessel, a cooking vessel comprises such device, and a method of using such device. The device can be constructed as part of the cooking vessel or can be an accessory that attaches to different sized cooking vessels via adjusting means. Specifically, the device comprises a skirt-like body extending from the side of the cooking vessel that directs heat to circulate along an underside of the body and over the side wall of the cooking vessel, thereby heating the side wall of the cooking vessel. The device can further comprise diffusers, a bottom portion with a plurality of openings, and a heat shield.

Abstract: Described here is a rectangular, parallelepiped shaped, portable cooking device that consists of a rigid Stand, with attached lid and flaps, that supports multiple food heating containers. A dual purpose transport case/cooking cover, made of heat resistant materials, is a key feature to the design utility by securely transporting the device and acting as a heat efficiency Cover during the food heating process. When used in conjunction with the Stand flaps and lids, this Cover provides many innovations over prior art by preventing heat escape and weather intrusion. Various burner and fuel devices ( i.e.: Sterno, Propane, Electric, Coal, Wood . . . ) can be used to provide the heat for this device. The combination of these multi-functional components, in a single compact, portable, modular unit provide significant improvements over current conventional devices by offering multiple options for food heating and serving with increased efficiency in space usage, heat efficiency and transportability.

Abstract: A multi-deck baking oven including a housing and at least two baking chambers located within the housing, adjacent baking chambers being separated by an insulating layer, at least one of the insulating layers including a hollow partition, wherein each insulating layer dampens the rate of heat flow between the adjacent baking chambers.

Abstract: The present invention relates to a grill pan, which comprises a main body, an electrothermal tube disposed on the lower surface of the main body; wherein the electrothermal tube comprises an normal-temperature area for grilling food and an high-temperature area for burning smoking materials to generate smokes; the normal-temperature area and the high-temperature area are connected integrative, and the two ends of the electrothermal tube have an adapter connected to exterior power supply; there is a smoking box for containing smoking materials disposed on the main body corresponding with the high-temperature area. The present invention achieves the functions of roasting and smoking by only one heating source. That can reduce the cost of production and is convenient for use.

Abstract: A pizza pan having a base including an annular base portion and a center base portion that meet at a transition region. The center base portion defining a central dome having a convex curvature that extends from the transition region to a center of the pizza pan.

Abstract: A portable cooking system comprising a base tray, a grill plate, a lid, and a reflector is provided. The base tray comprises a heating through hole and a basin provided at a bottom of the base tray. The grill plate comprises a central opening, a substantially annular surface, and a plurality of drain holes in the annular surface. The reflector of an upturned bowl shape comprises a reflecting bump, radial furrows, and radial ridges alternatively disposed between the radial furrows, and the reflector is attached to a ceiling of the lid. Some of the radial furrows and the radial ridges are disposed on an inner surface of the upturned bowl shape, such that the heating airflow that rise upward through the heating through hole and hit a center portion of the reflector are guided outwardly to reach evenly over to the grill plate.

Abstract: A cooking utensil using a steam is disclosed, which is characterized in that said steam inlet part and said steam outlet part includes a steam inlet tube and a steam outlet tube connected with a steam supply tube and a steam collection tube of the steam generator, respectively, and an inlet engaging part and an outlet engaging part for engaging the steam collection tube and the steam discharge tube, respectively, and said steam accommodating part includes an inner space for storing a certain amount of the steam, and is made in a flat tube shape having an upper surface and a lower surface.

Abstract: A portable cooking device suitable for baking foods such as pizza. The device can include a base with a cover, a fan mounted circulate air within the device, and a thermoelectric device for powering the fan.

Abstract: A cooking unit is disclosed. The cooking unit includes one or more burners, a cooking surface located above the burners, and a number of differently-sized baffles between the burners and the cooking surface. The baffles are configured to create a more-uniform temperature at the cooking surface.

Abstract: The invention relates to a portable cordless hand held device and method for heating or reheating food directly in a dish such as a plate, bowl, cup, platter or serving bowl with steam, hot air or their mix and applying this steam and/or heat to foods conveniently and at anytime needed or desired after the food has been served to the consumer at the table or otherwise.

Abstract: A self-contained high-temperature non-stick cooking device includes a heat-conducting platform having a first side and a second side, and a hardened layer on the first side of the heat-conducting platform and having a polished surface, and a non-stick layer on the polished surface, and a non-reflective coating disposed on the second side of the heat-conducting platform, and a heat source adjacent to the non-reflective black-body coating for heating the heat-conducting platform.