Abstract: A tortilla oven comprises a housing which encloses upper, center, and lower conveyors. The lengths of the conveyors are individually monitored and adjusted. The interior of the housing is heated by a plurality of the individually regulated burners that extend through the conveyors. Ambient air is directed upwardly along the sides of the housing for temperature control.

Abstract: A stove cover of an infrared barbeque stove is positioned at the top of the heat generating portion of the stove and includes ventilation holes, each having a blocking plate. When the infrared barbeque stove is used for barbeque, the cover is provided for storing heat to prevent heat loss, and allowing hot air to flow along a specific direction by means of the ventilation holes. Compared with the traditional ceramic cover or high temperature glass cover, the cover of the invention is made of a metal, and thus not only improves the barbeque performance, but also significantly lowers the cost.

Abstract: A cooking system using a pressurized air system combined with one or more gas or electric heating elements, including an air plenum connected to a source of pressurized air and having one or more arrays of air outlets that produce focused forced air curtains to confine and guide heat from the heating element to the food product.

Abstract: A method and apparatus for smokeless cooking of food is claimed. An enclosed cooking chamber with substantially concave walls is provided. A food item is enclosed within the cooking chamber and a heating element is activated to provide direct heat within the chamber. A seasoning compartment beneath the chamber generates moisture which is delivered to the cooking chamber via a tapered duct to increase the volume of moisture to the food.

Abstract: Outdoor cooking apparatus including a basin, a grate within the basin, a pedestal including a housing having a chamber and a container for a heat generating source. The container is preferably an insertable starter unit that is removably secured within the chamber and remains in place during cooking. The outdoor cooking apparatus is particularly useful for wok cooking as a wok may be placed on the grate such that a small diameter of very hot air is delivered from the insertable starter unit to the wok. The outdoor cooking apparatus may further be modified for other cooking purposes requiring a broader diameter of lower heat. This embodiment further includes a diffuser, preferably including a plate having apertures therein and a second larger planar grate placed within the basin above the diffuser.

Abstract: A sear bar for evaporating greases in a grill, the sear bar comprising an inverted V-shaped member, said inverted V-shaped member including an apex and two free ends, wherein said apex is situated on the upper portion of the sear bar and wherein said free ends are directed inwardly so as to define a lower portion of the sear bar.

Abstract: A heating cooker including a cooker body having a cooking chamber and a convection heating unit. The convection heating unit includes a convection heater to generate heat, a convection fan to forcibly move the heat generated from the convection heater into the cooking chamber, a convection motor to drive the convection fan, and a convection housing to receive the convection heater and the convection fan. The convection heater and the convection fan are linearly arranged within the convection housing, to allow air introduced into the convection housing to move from the convection fan to the convection heater. This configuration is effective to restrict the transfer of heat from the convection heater to the convection motor.

Abstract: An infrared barbecue grill which includes a body, a pair of infrared burners, a first shield member, a first baffle installed on the outer edge of the first shield member, a second shield member, a second baffle having a first edge installed on the outer edge of the second shield and having a lug, a grate placed on the body, a heat dissipator arranged on a bottom of the body, and a water basin mounted under the heat dissipator, whereby the baffles will guide the heat through the holes thereon to the region of the grate where the infrared ray emitted from the infrared burners cannot cover, the lug will prevent the rear infrared burner from emitting infrared rays directly to the user, and the water basin will provide water vapor to add moisture to the food on the grate thereby making the food juicy and delicious to eat.

Abstract: A rotisserie oven. The rotisserie oven includes a cooking chamber, a spit, a motor assembly, and a fuel burning burner. The motor assembly rotates the spit about an axle. The spit is located horizontally in the cooking chamber so that any liquids dripping from any food on the spit do not fall on the burner. The spit may be removed and replaced by a grate and a heat shield. The grate is oriented horizontally inside the cooking chamber and the heat shield distributes heat from the burner evenly about the grate. The rotisserie oven may be configured to be removably attached to a grill.

Abstract: A thawer for frozen dough including: an enclosure; at least one tray or conveyance for supporting at least one frozen dough piece within the enclosure; and a means to direct warm gas directly on to frozen dough within the enclosure. Also disclosed are: a method of producing a bread product by initially thawing a planer frozen dough piece; an apparatus for producing a bread product including a thawer; a planar frozen dough piece being elongate in shape and having a thickness within the range of 6-15 mm; and, a method of thawing frozen dough.

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: A cooking device that is capable of rapidly cooking food products such as in toasting bread products or cooking pizza. The cooking device uses air impingement from above and/or below the food product. In some cases an infrared heater is additionally used to impart a desired color and crunchiness about a surface of the food product. In some cases, a boost in thermal energy is applied to the bottom of the food product vis-à-vis the top thereof. In some cases, the boost is due to an extra heater, which may be gas or electric. The device is particularly adapted for toasting bread products, cooking sandwich products (toasting the bread and heating the sandwich filler) and/or cooking pizza. Rapid cooking times are achieved by delivering more thermal energy to the top or bottom of the food product, depending on the type thereof, to give quality and speed. For example, a pizza can be cooked to have a crisp bottom without burning a cheese topping.

Abstract: An convection oven with a removable blower wheel system is provided. The oven includes motor with a corresponding motor shaft, a first hub engageable with the motor shaft, a blower wheel, and a second hub. Each of the first hub, blower wheel, and second hub include corresponding radial apertures formed in consistent positions on each component. A plurality of shafts extend through each of the first and second hubs and the blower wheel to cause the three components to rotate together.

Abstract: An accelerated cooking air fryer is disclosed comprising a cavity, controller, thermal heating source, blower assembly, gas directing means and a vent assembly. Hot gas is circulated by the blower motor assembly into the air fryer cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the accelerated cooking of the food product.

Abstract: A table equipped with a grilling system is provided. The table may include an opening, and a housing coupled to the table and having an opening in an upper portion thereof through which heat may be transferred to the opening in the table. Inclined lateral sides may extend upward from a bottom of the housing. Heat-source containers that contain a heat source may be coupled to the lateral sides. Holes formed on a bottom of the heat-source containers may be aligned with a plurality of holes formed in the lateral sides to allow air flow into the heat source containers, where the air is heated and drawn up and out through the opening in the upper portion of the housing.

Abstract: The inventive waffle iron comprises two baking sub-assemblies pivotable with respect to each other from an open position to a closed proximate position in which they define a baking chamber. The waffle iron also comprises at least one exhaust pipe provided with an orifice which is open above the central plane of the baking chamber when two baking sub-assemblies are in the closed proximate position thereof.

Abstract: The invention relates to a household cooking appliance (1) comprising food-receiver (2) for receiving loose pieces of food (100), and heater means including generator means (3) for generating a flow of air (4), said household appliance being characterized in that the generator means (3) for generating the flow of air (4) include an air outlet (5) and an air inlet (6), the appliance (1) further comprising a screen (7) arranged relative to the air outlet (5) and to the air inlet (6) so that it forces the flow of air (4) to go around the screen (7) in order to reach the air inlet (6) from the food-receiver (2). Cooking appliances of the deep fryer type.

Abstract: A cooking apparatus is provided. The cooking apparatus includes a cooking cavity, an upper space formed above the cooking cavity, lateral side spaces formed to at opposite lateral sides of the cooking cavity, a rear space formed behind the cooking cavity, and a lower space formed below the cooking cavity. A fan provided in the rear space generates a cooling flow that cools components housed in the rear space. A cooling flow path extends from the rear space and into the upper space and lateral side spaces. Flow from the upper space enters the door to cool the door and is exhausted through a lower portion of the door. Flow from the lateral side spaces, which includes an exhaust flow from the cooking cavity, is guided to the lower space and exhausted. In this manner, the cooking apparatus can be completely cooled and cooking odors and heat appropriately exhausted by the cooling fan positioned in the rear space.

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: The present abstract refers to the application for a utility model patent covering a grill belonging to the field of home utensils, which received an arrangement to enable the preparation of a barbecue to the “open flame” style in a gas oven, essentially comprising: a base platter (1) supported over the gas burner (50) of an oven and provided with a middle opening (4) receiving the flame; a bell-shaped container (10), which is coupled and supported over the base platter (1); a heat diffuser (20) supported over the base platter (1) above the opening (4) and receiving an amount of charcoal (52); and a set of vertical skews (30) and baskets (31) with the tips supported over circumferential braces (6) of the base platter (1) around the opening (4); said skews and baskets remaining with intermediate sections supporting the meat along the bell-shaped container (10), and upper outer ends close to the cables, coupled with upper streaks (16) extending radially from the upper opening (14) of the bell-shaped container (

Abstract: A draft chimney for a convention based apparatus. The draft chimney comprises a flue at least partially defining a path of convection airflow through at least a portion of the interior of a cabinet. The flue passes convection airflow to the exterior of the cabinet.

Abstract: An apparatus for cooking foods comprises a cooking chamber, a fan device for circulating air and/or steam inside said cooking chamber, a first conduit arrangement and a second conduit arrangement respectively for the entry into said cooking chamber of air removed from an external environment and for the exit from said cooking chamber of air and/or steam, in a first operating condition of said apparatus, said first conduit arrangement being so arranged as to enable air and/or steam to exit from said cooking chamber when a preset threshold pressure is reached inside the latter, in a second operating condition of said apparatus in which said second conduit arrangement is shut.

Abstract: A bread maker comprising: a main body; an oven having a surface coated with a ceramic material, and being accommodated in the main body; a door provided in a front of the main body to open and close the oven; and upper heaters and lower heaters respectively disposed in upper and lower parts of the oven and the door. The oven is coated with a ceramic material so that an inner surface of the oven does not become deformed due to a high temperatures, and so that an inner surface of the oven that is stained or coated with bread ingredients can be easily cleaned. The upper heaters are inclined downward, thereby enhancing heating efficiency. Further, the oven components are detachable so that a damaged part of the oven can be separately replaced.

Abstract: Cooking utensil suitable for heating on both thermal and induction heat sources, comprising a container having a container bottom to which a base is connected, the base comprising a peripheral wall and a bottom side and having a layered structure. An inner region of the bottom side of the base is at least partly constructed in a material of higher thermal conductivity than the material of an outer region of the bottom side of the base. The layered structure is constructed such that the average thermal conductivity of the layered structure between the inner region of the bottom side of the base and a peripheral region of the container bottom is higher than the average thermal conductivity of the layered structure between the inner region of the bottom side of the base and a central region of the container bottom.

Abstract: A draft chimney for a convention based apparatus. The draft chimney comprises a flue at least partially defining a path of convection airflow through at least a portion of the interior of a cabinet. The flue passes convection airflow to the exterior of the cabinet.

Abstract: An apparatus for cooking a food item therein is disclosed. The apparatus has a housing defining an interior and includes at least first and second opposed walls. A rotating member is positioned between the first and second walls of the housing, and the rotating member is capable of engaging and rotating the food item. A drive mechanism is mounted on the apparatus for rotating the rotating member. A heating element is positioned adjacent the second wall of the housing, and a blackbody radiator is positioned between the rotating member and the heating element. The heating element heats a first side of the blackbody radiator and a second side of the blackbody radiator emits radiation in a highly effective wavelength spectrum toward the food item. The apparatus also includes a self cleaning system for cleaning the interior.

Abstract: The present invention is drawn to a gas grill or add-on component for a gas grill that provides the additional functionality of permitting grilling with either gas, charcoal briquettes, or wood chips. The additional functionality of being able to cook with charcoal or wood chips on a gas grill is achieved by positioning moveable flaps in a second position thus providing a horizontal surface above the gas burner, yet below the cooking surface, upon which to place charcoal briquettes. Spaces on either side of each pair of flaps allow the gas burners to be used to ignite the charcoal briquettes or wood chips. Once the charcoal briquettes or wood chips are ignited, use of the gas burner is discontinued. The charcoal or wood chips are permitted to burn to complete ash, then the moveable flaps are placed to a first position thus forming an apex that permits the ash to fall into an ash pan located in the bottom of the firebox.

Abstract: A portable cooking kit, apparatus and method is usable for moderating heat from an intense heat source, such as an outdoor grill or 1. The apparatus includes a food support member, including a perforated panel surrounded by a rim. The food support member rests on top of a heat shield made from a heat-tolerant material. During use, the heat shield is stably suspended over direct, intense heat from a heat source. The food to be cooked is placed on the food support member, and the food support member may then be placed on top of the heat shield. By buffering the direct heat from the heat source, the heat shield allows food placed on the food support member to cook, but protects the underside of the food from becoming scorched. Optionally, a dome-shaped cover may be used to cover both the food support member and the heat shield.

Abstract: A mold for making an egg-shaped food product includes top and bottom mold halves which cooperate when joined to form an egg-shaped interior mold cavity adapted for receiving a liquid foodstuff. The top and bottom mold halves define a plurality of thermal transit holes passing in registration through the top and bottom mold halves. The thermal transit holes are located adjacent to the interior mold cavity for promoting movement of heat between the interior mold cavity and an environment within which the mold is placed. An injection port is formed in one of the top and bottom mold halves, and communicates with the interior mold cavity for introducing the liquid foodstuff into the interior mold cavity. A fastener joins the top and bottom mold halves together to seal the interior mold cavity.

Abstract: A cooking apparatus includes a body, a pair of heating units, a grill unit, a heat reflecting unit, and a cooling fan. The heating units are arranged between the grill unit and the heat reflecting unit. The heat reflecting unit includes inner and outer reflecting plates that are inclined at certain angles to reflect heat radiated from the heating units toward the grill unit. The cooling fan is positioned in an inner space of the heat reflecting unit. The heat reflecting unit has front, rear, and side plates, which are provided with a plurality of through holes, so that air passes through the inner space of the heat reflecting unit.

Abstract: A cooking apparatus, which is provided with a cover having an air ventilation structure that ventilates air into and out of a cooking space to maintain a desirable temperature of the cooking space. Accordingly, the cooking apparatus has at least one heating unit, a grill unit, such that food laid thereon is cooked by heat from the heating unit, and the cover, covering the food, defining a cooking space thereunder, and having the air ventilation structure to ventilate air into and out of the cooking space during cooking. Food and oil are prevented from being burned, so that carcinogenic substances and smoke are not generated, and convenience of use is increased.

Abstract: An apparatus for cooking meat is provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a holding cavity formed in the upper surface of the base between outer walls of the liquid container and outer peripheries of the base. The apparatus also preferably includes at least one separate meat infusor positioned register with the liquid container and receive steam from the liquid container. The meat infusor preferably has an infusor body and a plurality of openings positioned in side peripheries of the infusor body so that when liquid positioned in the liquid container heats, steam from the liquid travels through the infusor body, through the openings therein, and toward meat positioned to overlie the infusor body.

Abstract: Disclosed herein is a double heating-type pot. The pot includes air inlet holes at an upper portion thereof to introduce heated air into the pot. Further, a guide unit is provided on an outer surface of the pot to efficiently guide heated air to the air inlet holes. Thus, the present invention allows heat conducted through the bottom of the pot and convection heat transferred through the air inlet holes to eliminate a temperature difference between upper and lower portions in the pot, therefore reducing cooking time and evenly heating food.

Abstract: An apparatus for cooking a food item therein has a housing defining an interior and includes at least first and second opposed walls. A rotating member is positioned between the first and second walls of the housing, and the rotating member is capable of engaging and rotating the food item. A drive mechanism is mounted on the apparatus for rotating the rotating member. A heating element is positioned adjacent the second wall of the housing, and a blackbody radiator is positioned between the rotating member and the heating element. The heating element heats a first side of the blackbody radiator and a second side of the blackbody radiator emits radiation in a highly effective wavelength spectrum toward the food item. The apparatus also includes a self cleaning system for cleaning the interior.

Abstract: The present invention relates to a lifting device for lifting a microwave oven installed at a position right below kitchen furniture. According to the present invention, an end of a cord 30 is fixed in the microwave oven 20. Further, the cord 30 sequentially passes through a hole 23 formed in a top plate 22 of the microwave oven 20 and a through-hole 14 formed in a bottom plate 12 of the kitchen furniture 10. A stopper 40 or 50 with a center hole 42a or 52a formed therethrough is installed in the through-hole 14 of the kitchen furniture 10. That is, the cord 30 passes through the bottom plate 12 of the kitchen furniture 10 via the center hole 42a or 52a of the stopper 40 or 50. At this time, the stopper 40 or 50 limits a one-way motion of the cord 30 through the center hole 42a or 52a.

Abstract: A disposable pan, pot, or kettle liner system for deep-frying foods and includes a disposable pot liner and a disposable strainer fitting into the pot liner made of thin aluminum, aluminum alloy or other metal material having a stiffness adequate to be free-standing upon filling with cooking oil and heating to cooking temperatures while being sufficiently inexpensive to be disposable after use. The strainer is made of similar material and fits within the liner, holding foods to be cooked, and has a circular, flange-like upper rim extending upward, beyond the rim of the liner, to serve as a handle for lifting and straining the cooked food from the liner. The inventive disposable system is designed to be used within a non-disposable pot or kettle, but is freestanding. The system may also be used as a stand-alone unit directly on a heating surface such as a stove heating element.

Abstract: A cooking apparatus having a body, one or more heating units, a grill unit, and a heat reflecting unit. The heating units are arranged between the grill unit and the heat reflecting unit. The heat reflecting unit has front and rear plates, side plates, and a pair of inner reflecting plates and a pair of outer reflecting plates. The inner reflecting plates are upwardly projected to be higher than the outer reflecting plates. The front plate includes an upper surface and inner and outer surfaces, and is provided in the upper surface thereof with a water inlet, and in the inner surface thereof with an overflow hole. The front plate has a water level window to ascertain a level of water. The front plate is positioned outside the body so that oil and sauce are prevented from entering the inner space of the heat reflecting unit through the water inlet.

Abstract: A gas-fired grill that includes a full length side burner and baffle for channeling heat towards food on a rotisserie spit. The burner and baffle are the same width as the grill. The baffle is made of a reflector shield stamped from sheet stock, corrugated for strength, and made of a material having good reflective properties. The baffle has edges that fit into lances carried by the grill housing for convenient removal and cleaning of the baffle. The position of the burner within the baffle and the shape of the baffle itself increase the hot air circulating around the food during cooking and concentrate radiant energy directed towards the food.

Abstract: To cook eggs without eggshells by heat radiation with no risk that the eggs are burnt on their surface by the heat radiation, an egg cooker includes a shield disposed between the egg(s) to be cooked and the heat radiation source and is not connected to the egg(s) to be cooked. Thus, the egg(s) can also be cooked in a form resembling a fried egg. Advantageously, the eggs are cooked in receptacles of a preparation dish, the shield exposing regions of the preparation dish between the receptacles to direct heat radiation. The heat absorbed at the preparation dish can be transmitted to the egg(s) through a heat-conducting connection between the preparation dish and the receptacles to accelerate the cooking process.

Abstract: A disposable grill cover for indoor counter top grills having two cooking plates such as the George Foreman® grills contains a first and second sheet or sheet portion of aluminum foil of a fixed shape designed to mate with the two contoured cooking surfaces of the grills. The sheets are positioned over the cooking surfaces of the grill using tabs on each side of the sheets extending the same layer of aluminum. The contoured surface including ribs/grooves and bumps of the two sheets correspond exactly to the contoured surface including ribs, bumps and a rim on the two cooking surfaces of the grill to minimize heat loss. Cleaning the grill from fat, grease and odor from food residue is avoided before each use. A front extension of the first sheet extends into and covers the interior surface of the drip tray of the George Foreman® grill.

Abstract: A V-shaped flavor plate is used in a barbecue in place of briquettes. The V-shaped flavor plate has three inverted V-shaped sections forming three peaks and two valleys. A plurality of spaced oblong openings are located along a lowermost surface of the valleys. The openings are separated by ridges that prevent the collection of flammable liquids.

Abstract: Apparatus for shipping and preparing baked food products includes a receptacle containing the food product, a baking shield upstanding above the receptacle, and a shipping carton. To prepare for shipping, the baking shield is placed at the bottom of the receptacle and is configured for a nesting fit. The baking shield may have either a frustoconical sidewall or a concave trough-like sidewall.

Abstract: A cooker and smoker apparatus for an outdoor grill is comprised of a plurality of louvers that are pivoted between a first position where the louvers overlap each other and a second position where the louvers are oriented uprightly relative to each other for the respective indirect and direct cooking of food supported on a cooking grate of the outdoor grill. The cooker and smoker apparatus provides for smoking of the cooking food in both modes of operation. Additionally, the cooker and smoker apparatus is provided with a simplified construction that reduces the cost of its manufacturing and enables the apparatus to be a part of an outdoor grill as it is manufactured or to be retrofit to an existing outdoor grill.

Abstract: A cooking apparatus includes a body provided in a top thereof with an opening, at least one heating unit arranged on both sides of the body, a grill unit mounted on a top of the body, and a heat reflecting unit arranged toward the heating units below the opening of the body. The grill unit includes a plurality of grill pipes that are filled with water, arranged to be regularly spaced apart from each other and configured to form the effective grill portion. The heating unit includes a pair of heating units arranged on both sides of the body toward the opening of the body. The heating unit is arranged to be inclined at an angle ranging from 30° to 90° (preferably, about 70°) with respect to the effective grill portion of the grill unit. The heating unit is a ceramic heater.

Abstract: A grilling apparatus is provided with a grill of an improved structure, thus preventing food from being burnt due to overheating of the grill and reducing a cooking period to cook the food. The grilling apparatus includes a cabinet defining an external appearance of the grilling apparatus. An opening is formed at a top of the cabinet. A grill comprises a plurality of pipes, is set in the cabinet through the opening of the cabinet, and is downwardly bent, at a portion thereof, to form a food supporting part supporting opposite side surfaces of the food. The grilling apparatus includes two water tanks which are connected to respective ends of the plurality of pipes to supply the water to the plurality of pipes. One or more heating units are provided at predetermined positions adjacent to respective sides of the food supporting part in the cabinet so as to irradiate heat to the food supporting part.

Abstract: A rack oven includes a rack carrier with a main body ant at least one side support connected to the main body for movement between a rack holding position and a rack transfer position. The main body and side support form a rack receiving channel. The side support may be biased into one of the rack holding and the rack transfer positions.

Abstract: A new and improved combination smoker and barbecue pit having a housing with an open top, a grill resting on said housing, and a hood. A firebox is placed within said housing and is used for holding fuel which, when burned, creates heat and smoke. During the smoking process, the firebox is positioned below a shield which deflects and directs smoke into a pair of chambers within the housing which in turn channel smoke into elongated collection members evenly spaced below the grill. When smoke fills the collection members, is spills out the open-ended bottom of the collection members and drifts toward the grill in an even distribution. The firebox can also rest on the collection members where it is directly beneath the grill for barbecuing.

Abstract: An ovenable enclosure (10) for pizza or other heatable food product comprises a box of taint free board having an interior clearance over the pizza, a central vent (15) in the upper surface and a metal plate (16) on lower surface. The enclosure gives more consistent heating of the pizza with reduced edge dryness.

Abstract: The invention provides cooking apparatus (10) comprising a base unit (12) having an inner shell (40) which defines an interior compartment (51), a combustion chamber (14) for holding combustion material; and insulating means (16) including a first annular air channel (18), at least partially surrounding the interior compartment (51).

Abstract: A cooking device that is capable of rapidly cooking food products such as in toasting bread products or cooking pizza. The cooking device uses air impingement from above and/or below the food product. In some cases an infrared heater is additionally used to impart a desired color and crunchiness about a surface of the food product. In some cases, a boost in thermal energy is applied to the bottom of the food product vis-à-vis the top thereof. In some cases, the boost is due to an extra heater, which may be gas or electric. The device is particularly adapted for toasting bread products, cooking sandwich products (toasting the bread and heating the sandwich filler) and/or cooking pizza. Rapid cooking times are achieved by delivering more thermal energy to the top or bottom of the food product, depending on the type thereof, to give quality and speed. For example, a pizza can be cooked to have a crisp bottom without burning a cheese topping.