Abstract: A system and method of ultrasonic rotary forming food products is provided. The system includes a first ultrasonically activated rotary wheel including a first cavity for receiving a food product and a second rotary wheel. The first ultrasonically activated rotary wheel and said second rotary wheel rotate such that food product within the first cavity contacts the second rotary wheel to form an individually-formed food product. The food product passes from the first cavity to form a single formed food product. The system also includes a food product delivery system for delivering food product to the first ultrasonically activated rotary wheel and the second rotary wheel. The second rotary wheel may also be an ultrasonically activated rotary wheel having cavities formed on the outer circumferential edge of the wheel. The food product delivery system may include a single food product delivery tube that simultaneously delivers food product from the same stream, droplet, or line to both rotary wheels.

Abstract: A system for triggering an oxygen scavenging film includes the means for emitting UV-C light, means associated with said light defining a film path, means for feeding an oxygen scavenging film into the system to trigger the oxygen scavenging film, means for feeding the triggered film to packaging means. The film may comprise an oxidizable organic compound and a transition metal catalyst.

Abstract: A method for cooking rice in a microwave oven including the steps of placing water and rice in a container in a predetermined ratio; substantially sealing the water and the rice in the container; placing the container, containing the water and the rice, into the microwave oven; setting the microwave oven to a low power level and operating the microwave oven at that level for a first period; setting the microwave oven to a high power level and operating the microwave oven at that level for a second period; and either setting the microwave oven to a low power level and operating the microwave oven at that level for a third period or letting the unopened container stand for said third period.

Abstract: A convection cooking appliance includes an oven cavity surrounded by an air channel assembly. The appliance includes heating units and a microwave generator arranged in the air channel assembly. A blower assembly is provided to generate a recirculating flow of air through the air channel assembly and the oven cavity. A controller, responsive to operator inputs, as well as signals from both temperature and pressure sensors located in the air channel assembly, regulates the activation/deactivation state of each of the components. One of the heating units in the air channel assembly is preferably constituted by an open coil heating element which is de-activated when the pressure is sensed to be below a specified threshold.

Abstract: A continuously provided ground food product (e.g. meat) is leveled to a particular thickness and then irradiated. The leveler may be formed from two (2) spaced members (e.g., closed loop belts) spaced from each other by a distance progressively decreasing to a distance corresponding to the particular thickness. This distance may be adjustable to define any desired thickness for the food product. The leveler and the radiation source are disposed in a chamber providing shielding against radiation. The belt carrying the food product past the radiation source deposits the irradiated food product in a receptacle. A transport mechanism (e.g. auger) transports the irradiated food product, without exposing the food product to harmful bacteria, from the receptacle to a former which provides the food product in individual configurations (e.g. hamburgers, chubs and case ready) without exposing the product to harmful bacteria. The formed product is thereafter stored in an environment which excludes harmful bacteria.

Abstract: For cooking/heating a food product, a simpler yet more effective carousel system is used in a microwave and/or infrared, and hot oil and/or hot gas oven; a continuous oven surface cleaning system is included; and an improved hot oil/gas heating and circulating device is used in conjunction with the improved carousel system.

Abstract: Disclosed is a vacuum valve including a lid, a depression defined on the lid, a boss formed on the lid at a bottom of the depression, a rotary cover rotatably arranged in the depression, and a closure member detachably coupled to the rotary cover.

Abstract: A protein-containing composition is provided which is produced by the steps of: coagulating a protein-containing material; emulsifying the protein-containing material; continuously heating the protein-containing material to a predetermined temperature and maintaining that temperature for a period of time sufficient to sterilize the protein-containing material; continuously cooling the protein-containing material; and aseptically packaging the protein containing material. The resulting product is a high quality, highly palatable, and highly digestible protein source which can be shipped without special accommodations regardless of temperature.

Abstract: The invention provides for the manufacture of food products. In one preferred form, methods and apparatus are provided for cutting individual confectionery products from a slab or strip of product material into a product with a particular silhouette. In another form, the invention provides methods and apparatus for both cutting and forming individual confectionery products from strips or ropes. The process can be used for simply forming products from pre-cut segments or other blanks of confectionery material, including imparting a relatively precise texture, finish or detail to such products. The products may, but need not, be subsequently enrobed in chocolate or another coating. The confectionery material may also include candied fruit bits, dry fruits, nuts, or the like.

Abstract: An ultrasonic cutting system including: an ultrasonic vibrating device having an operative face; a block horn having a responsive face connected to the operative face of the ultrasonic vibrating device and an operative face and being provided with at least one normal tuning slot having a width of about 4 mm to about 6 mm traversing the block between its operative and responsive faces; a plurality of cutting blades mounted on the operative face of the block horn so as to be vibrated therewith, the blades lying in a plane containing the longitudinal axis of vibrations such that the block horn is also provided with at least one thin tuning and damping slot having a width of about 0.1 mm to about 2.5 mm traversing the block horn between its operative and responsive faces. Also included are methods of ultrasonic cutting using such cutting systems.

Abstract: The present invention relates to an oven that includes both radiant cooking elements and a microwave cooking element. The cooking elements are controlled to provide reduced cooking time as compared to known radiant ovens, yet a wide variety of foods can be cooked in the oven. The oven is operable in a speed cooking mode wherein both radiant and microwave cooking elements are utilized, a microwave only cooking mode wherein only the magnetron is utilized, and a radiant only cooking mode wherein only the lamps are utilized.

Abstract: A speed cooking oven includes a combination of radiant cooking units and a microwave cooking unit manually controllable using a rotary dial input selector coupled to a control panel for user selection of desired oven features. An alphanumeric display displays prompts and information to guide users through a feature selection process. A microprocessor executes a cooking algorithm based upon user defined constants entered via the rotary dial according to prompts on the alphanumeric display.

Abstract: Methods and systems for extending the shelf life of produce are disclosed which provide an accelerated drying process for washed produce in order to further clean and fully crystallize a layer of solute-laden slurry that has been applied on the external surface of an item of produce (20). The drying process typical comprises three basic steps. The first step (10) is to mechanically remove excess moisture from the solute-laden slurry to form a moisture-reduced slurry layer (22) on the external surface of the item of produce (20). The second step (12) is to employ heat and/or light energy to accelerate the in-situ moisture removal process to create a protective stratum (24) on the external surface of the item of produce (20). The third step (14) is to further remove remaining moisture to permit the formation of crystalline structures (26) on the external surface of the item of produce (20).

Abstract: A device for treating sausage in a hot dog dispensing machine has a substantially closed chamber for receiving a sausage, a unit associated with the chamber and operative for providing a microwave radiation into an interior of the chamber so as to provide cooking of an interior of the sausage, and a unit for generating an infrared radiation arranged outside of an area of the microwave radiation generated by the first unit so as to supply the infrared radiation into the interior of the chamber onto a sausage located in the chamber and therefore to treat a surface of the sausage to provide an exterior skin of the sausage.

Abstract: An apparatus for preserving food products in a pulsed electric field comprises a treatment chamber having an inlet for food products to be treated and an outlet fortreated food products and has an effective area of flow having rounded corners. The treatment chamber further comprises at least one first electrode and at least one second electrode which are disposed in such a way that the field lines of the electric field run parallel to one another, as well as an energy source and a potential controller to control the potential on at least one first electrode and on at least one second electrode in order to generate a pulsed electric field, of such design that the electric field in the effective area of flow is constant. In a method for preserving food products in a pulsed electric field, the direction of said pulsed electric field in successive pulses is rotated through 90°.

Abstract: The present invention relates to a barbecuing cooker by which coffee beans, beans, corns or popcorns can be parched beside a convenient barbecue cooking of chickens, turkeys, ducks, steak, fishes and the like, in which far infrared rays can be emitted during cooking to provide a quality meat with excellent taste and nutrition and which is so constructed as to permit easy cleaning of the cooking chamber as well as handy mounting or dismounting of spits.

Abstract: The invention provides for the manufacture of food products. In one preferred form, methods and apparatus are provided for cutting individual confectionery products from a slab or strip of product material into a product with a particular silhouette. In another form, the invention provides methods and apparatus for both cutting and forming individual confectionery products from strips or ropes. The process can be used for simply forming products from pre-cut segments or other blanks of confectionery material, including imparting a relatively precise texture, finish or detail to such products. The products may, but need not, be subsequently enrobed in chocolate or another coating. In still other embodiments, the confectionery material may comprise grains of a puffed cereal. In some instances, a matrix of plasticizable material holds the grains together and the confectionery material may also include, in addition to the puffed cereal, candied fruit bits, dry fruits, nuts, or the like.

Abstract: A barbecuing cooker uses infrared rays to cook the food contained therein to provide excellent taste and nutrition and to permit easy cleaning of the cooking chamber as well as handy mounting or dismounting of spits. The barbecuing cooker comprises a main body with side and rear reflecting plates as the inner walls of a cooking chamber, an upper and lower door for opening or closing the inlet opening of the cooking chamber, a ceramic heater, spits provided rotatably through gear wheels, a motor for operating the gear wheels, a control panel for controlling the ceramic heater and motor, an oil receiver and a parching cage.

Abstract: A rotisserie oven structure includes a main body, an oil-collecting plate, an oil-guidance plate, electric heating tubes, turning trays or a rotary basket, a roasting plate, a top cover, steam-tight silicone straps and a heat circulating box. The heat from the electric heating tubes will flow into the lower inner room of the heat circulating box, and the heat is blown upward to the upper inner room by the reversal rotation of the inner fan. Because of the slope formed at the upper part of the housing and the close contact of flanged ribs and grooves, the heat in the upper part of the housing can be prevented from flowing downwardly, and the heat will flow through the upper series of heat circulating perforations into the interior of the main body so as to make the food be roasted evenly and to shorten the roasting time.

Abstract: The present invention relates to a microwave oven, and more particularly, to a structure of a microwave oven that has more enhanced operating efficiency and makes less noise by independently forming a flow of air for a hood function and a flow of air for cooling an electric equipment installation chamber and by mounting an exhaust filter only on one side of an air duct. The present invention utilizes a ventilation motor assembly 132 for forming the flow of air for the hood function and the flow of air for cooling the electric equipment installation chamber. In addition, the flow of air discharged from the ventilation motor assembly 132 is forced to flow toward the air duct 122 which has passages divided into a first duct portion 202 and a second duct portion 204. Moreover, among the duct portions 202, 204, an exhaust filter 122′ is installed only on the duct portion through which the flow of air for the hood function passes.

Abstract: The present invention relates to a microwave oven, and more particularly, to a device for cooling electric equipments of hooded microwave oven. The device comprises a ventilation motor assembly 40 mounted on the top of a cavity 20, for forming both a flow of air for a hood function and a flow of air for dissipating heat from the electric equipments; and a suction grill 50 through which outer air is sucked to the top of the cavity 20 by suction force of the ventilation motor assembly 40. The electric equipments are positioned in a flow of the air that is sucked through the suction grill 50 to the top of the cavity 20 and flows to the ventilation motor assembly 40. According to the present invention, since a flow of air for dissipating heat from the electric equipments is linearly formed, its cooling efficiency and the reliability of the electric equipments are enhanced.

Abstract: A roasting oven system includes elongate food holding wire mesh baskets, each having an axis of rotation defined by a left and right axial device secured to respective end walls of the baskets. The system also includes a housing having respective upper, lower, front, back, left end, and right end walls defining, in combination, a hollow interior envelope having a substantially concave upper surface, the housing including, within at least one of the front or rear walls, a movable panel for selectably removing and inserting the elongate baskets into the housing and upon a journal device within end plates at each opposite end wall. At least one of the front or rear walls further includes a narrow opening to provide a continuous and uninterrupted communication between the hollow interior envelope and the atmosphere. An infrared radiation element is situated within the envelope of housing, in which thereof is directed toward a center of the interior envelope of the oven.

Abstract: A apparatus and method for infusing flavors into cereal grains and agglomerating the grains into a unitary food product. Grains of cereal, powdered soluble flavors and a moisturizing liquid are supplied to a mixer. The flavors, liquid and cereal grains are thoroughly mixed and the grains surface moisturized and then discharged into a product-forming chamber which is ultrasonically energized for a sufficient period of time so that the flavors are infused within the interiors of the grains which are agglomerated into a unitary product.

Abstract: The present invention is therefore directed to a method and apparatus for warming a stack of cheese slices. In accordance with the invention, the stack of cheese slices is positioned between and in juxtaposition with opposing generally planar electrodes, each of the electrodes having a surface area generally coextensive with that of the cheese stack. Next, a conductive material is interposed between each electrode and the cheese stack to reduce contact resistance. Once properly assembled, an electric current is passed between the electrodes, through both the conductive material and the cheese, thus warming the individual cheese slices through ohmic heating. In accordance with one embodiment of the invention, the conductive material is a moistened paper sheet.

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: An apparatus for preserving food products in a pulsed electric field comprises a treatment chamber having an inlet for food products to be treated and an outlet fortreated food products and has an effective area of flow having rounded corners. The treatment chamber further comprises at least one first electrode and at least one second electrode which are disposed in such a way that the field lines of the electric field run parallel to one another, as well as an energy source and a potential controller to control the potential on at least one first electrode and on at least one second electrode in order to generate a pulsed electric field, of such design that the electric field in the effective area of flow is constant.

Abstract: The pulsating electric field (PEF) treatment system for preserving fluid products by means of a pulsating electric field comprises at least one electric supply source and at least one fluid flow path including at least one fluid treatment unit. The treatment unit comprises at least two electrodes which are each provided with a number of wires composed to form a net. Between the wires of the net fluid flow-through openings are formed. A surface stretched by the net is directed at least substantially perpendicularly to a fluid flow direction of the fluid flow path at the location of the net. The pulsating electric field is highly homogeneous.

Abstract: A desiccating device and method providing variable drying conditions allowing the desiccated material to substantially maintain its natural characteristics upon rehydration as well as have a low microbial content. The method provides a process of subjecting the material to ultrasound and flowing hot air or gas for a defined period of time. The ultrasonic frequency, temperature, air flow and time of exposure can be varied to produce the most efficient drying conditions depending on the material to be dried. The apparatus has plurality of drying chambers with forced heated air or gas input and output ducts and ultrasonic emitter. The material passes through each chamber at a pre-determined rate on a perforated conveyor belt in one embodiment of the invention. Optionally, the material may be placed on a drying bed or substrate comprising a number of spheres.

Abstract: An apparatus (30) and method for ultrasonically energized slitting of a slab of confectionary material wherein a slitting tool (33a) incorporates a plurality of slitting knives (37a) spaced apart in accordance with the desired width of the product, which strips are further processed by transverse cutting and/or molding or other processing steps such as chocolate enrobing to provide improved confectionary products.

Abstract: Liquid is filtered and degerminated and exposed to a vector potential without a magnetic field, in which region oscillations are impressed onto the liquid. Thereafter, the liquid is irradiated with photons and supplied with ionized or ozonized oxygen. Finally, the liquid is brought into an electromagnetic field aligning the liquid molecules such that the oxygen is stably integrated into the molecular structure. Generally, a method and an apparatus are provided for improving the biological properties of water or aqueous liquids as well as nutrient oil, and for improving the combustion properties of liquid fuels, particularly for oxygen enrichment. By irradiating the liquid with photons, the oxygen is introduced with a solubility above the solubility of the normal liquid.

Abstract: A process and apparatus are provided for reducing microorganisms in a conductive medium using a low voltage pulsed electrical energy.

Abstract: An improved container is provided for cooking eggs and the like in a microwave oven. The container includes a bottom cup having a top opening and a top cap configured to fit over the top opening. The container can also include a unique separator fitted within the bottom cup. The separator can include a cracker plate for cracking egg shells and/or at least one depending leg extending along an inside surface of the bottom cup to facilitate separation of cooked eggs. The container can also include a unique scrambler fitted within the top cap. Preferably, the scrambler is formed as a grid through which egg contents can pass when the container is shaken. In addition, a novel cradle can be provided to facilitate carrying and handling of a plurality of like containers. The preferred embodiments of the present invention enable a variety of egg dishes—e.g., poached eggs, scrambled eggs, omelets, etc.—to be easily and conveniently cooked in microwave and the like ovens with added health benefits, e.g.

Abstract: In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through a tube whose internal diameter is equal to the desired diameter of the sausage product plus twice the thickness of the conveyor belt. In a camming type process, the conveyor belt is caused, upon its entry into the tube, to temporarily form a cylinder containing the meat emulsion. The temporary belt cylinder together with the surrounded meat emulsion extrudate is then conveyed through an ultrasonic waveform generator to cook an outer layer of the meat emulsion. The outer layer may be part of the meat emulsion or a thermoset gelling material deposited on the extruded meat emulsion. At the exit end of the tube, the conveyor belt naturally opens under internal stresses from its cylindrical shape to a flattened belt. The at least partially cooked sausage is then removed from the belt for further processing or packaging.

Abstract: In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through an at least partially microwave-transparent tube whose internal diameter is equal to the desired diameter of the sausage product plus twice the thickness of the conveyor belt. In a camming type process, the conveyor belt is caused, upon its entry into the tube, to temporarily form a cylinder containing the meat emulsion. The temporary belt cylinder together with the surrounded meat emulsion extrudate is then conveyed through a microwave applicator to partially or thoroughly cook the meat emulsion. At the exit end of the tube, the conveyor belt naturally opens under internal stresses from its cylindrical shape to a flattened belt. The at least partially cooked sausage is then removed from the belt for further processing or packaging.

Abstract: A prepackaged food sterilizing apparatus for sterilizing a prepackaged food P has a high frequency generator 71. A high frequency is supplied from the high frequency generator 71 to the prepackaged food P to sterilize the prepackaged food P by dielectric heating. The apparatus includes a food loading container 2x constituted by a pair of opposing electrodes 20 consisting of a lower electrode 210 and an upper electrode 220 to which the high frequency is supplied and an annular insulator 23 interposed between the opposing electrode pair 20. The food loading container 2x has at least one food loading chamber 21 in which the prepackaged food P is loaded with an inner shape thereof substantially equal to an outer shape of the prepackaged food P.

Abstract: Disclosed is a steam generating mechanism in a cooking oven equipped with a heater and a fan for blowing a hot air into a chamber of the oven, said steam generating mechanism further comprising: a water-supply receiver guide attached integrally to a fan guard which is detachably mounted in the front face side of said fan; and a water-supply unit for supplying water to the water-supply receiver guide when the need arises, wherein the water supplied into the water-supply receiver guide is guided toward the suction side of the fan, sucked by the fan together with the air inside the chamber, and dispersed toward the heater, so that the water may be heated by the heater to be formed into steam, which is then blown into the chamber of the oven.

Abstract: The invention provides processes for the preparation of puffed cereal cakes, in particular puffed rice cakes. The processes comprise molding puffed or unpuffed cereal grains under pressure with the application of ultrasound. The ultrasound assists bonding of the cereal grains to form a solid cake. The ultrasound reduces fouling of the mold and increases processing speed. In one aspect, the starting material is prepuffed cereal grains, and these grains are coated with a binder agent and then bonded together at low temperature using ultrasound energy. This permits the formation of puffed cereal cakes with edible inclusions of temperature-sensitive foodstuffs, and also the rapid formation of puffed cereal cakes with shaped or profiled top and/or bottom surfaces.

Abstract: An apparatus and method for pressure processing a pumpable substance, such as a pumpable food product. In one embodiment, the apparatus includes a plurality of coupled pressure vessels, each having an inlet port to receive the pumpable substance, an outlet port to remove the pumpable substance, an isolator to pressurize the pumpable substance and a high-pressure port for receiving pressurizing fluid to bias the isolator toward the pumpable substance. The apparatus can further include blocking valves to limit the travel of materials that may leak through the inlet and outlet valves, a heat exchanger to heat and/or cool the pumpable substance, and/or a gas controller to add gas to the pumpable substance or remove gas from the pumpable substance. Cleaning, rinsing, and/or sanitizing fluid can be pumped through the entire system, including through the isolator to cleanse and/or sanitize.

Abstract: Temperature self-regulating food delivery systems are provided having a magnetic induction heater (32, 126) and an associated food container (76, 124) equipped with an essentially permanent ferromagnetic heating element (82, 100, 128). The heater (32, 126) and heating elements (82, 100, 128) are designed so as to heat the element (82, 100, 128) to a user-selected regulation temperature when the elements (82, 100, 128) are coupled with the heater's magnetic field, and to maintain the temperature in the vicinity of the regulation temperature indefinitely temperature regulation is a heating achieved by periodically determining at least two parameters of the heaters resonant circuits related to the amplitude of the resonant current passing therethrough during heating and responsively altering the field strength of the magnetic field. Preferably, the value of the resonant circuit amplitude and the rate of change of the amplitude are determine.

Abstract: A method and apparatus, for applying electrostatically charged particles of an edible coating material to a surface of a food product to be coated, incorporates a fluidizing hopper for containing the material. The hopper includes an agitating system including an agitator blade and lifting blades to stir and lift the material while air is forced through a microporous fluidizing plate into the material. The fluidized material is withdrawn from the hopper through a venturi pump and supplied to an application gun. The application gun includes a corona discharge through which the fluidized material is forced to create charged particles of the fluidized material. The fluidized particles are directed to a food product item to be coated. The quantity of coating material is predetermined and is precisely controlled by shutting off the air pressure supply to the venturi pump to avoid excessive overspray of the particles.

Abstract: A method for quick pickling of products primarily meat products is provided wherein the meat or other material to be pickled is placed into a pickling solution bath, then the solution is vibrated by ultrasound controlled by periodically repeating pulses having a space facto of 50-99% to assist in the penetration of the solution. The process includes using the ultrasound having a 30-34 kc/s frequency controlled by periodically preparing pulses of repetition frequency smaller than 10 c/s and of a space factor of 50-99%, the treatment takes 4-80 minutes depending on the mass of the pieces to be pickled. The apparatus for providing the pickling treatment includes a pickling tank, which is in cooperative relationship with one or more ultrasound sources coupled to an ultrasonic generator.

Abstract: Aroma generating apparatus and method is provided in a cooking apparatus having a main body formed with a cooking compartment and a cooker driver to cook a food within the cooking compartment. The aroma generating apparatus includes an aroma diffuser diffusing at least one food aroma corresponding to a cooking menu or an aroma to remove the food aroma, a keyboard providing a selection of the cooking menu, and a control part controlling the aroma generator so as to produce the food aroma or the deodorizer corresponding to the cooking menu selected by a user and release the food aroma or the deodorizer inside or outside the cooking apparatus.

Abstract: One or more magnetrons may be used directly underneath the foods to be cooked/heated. However, a thin layer of nonconductor, such as a glass is used to physically isolate the magnetrons from the foods while permitting the microwave energy to transmit through the nonconductor. A wave-guide may be used to transmit the microwave energy from one or more magnetrons to a surface adjacent to the food products such that the magnetrons are placed a distance away from the food products. A nonconductor is also used to isolate the wave-guide from the foods.

Abstract: A microwavable package includes a base to support a food product, an active microwave energy heating element is on the base to effect heating of the food product upon impingement by microwave energy. A cover spaced from and separate to the active microwave energy heating element overlies the food product. The cover includes microwave energy interactive material extending substantially over the food product and at least one layer of suscepting material interposed between the food product and the microwave energy interactive material. A plurality of apertures are formed in the microwave energy interactive material and are spaced apart about a peripheral margin of the cover. The apertures are sized to promote localized fields to enhance the at least one layer of suscepting material and promote browning of the food product when exposed to incident microwave energy.

Abstract: An apparatus for preserving food products in a pulsed electric field comprises a treatment chamber having an inlet for food products to be treated and an outlet fortreated food products and has an effective area of flow having rounded corners. The treatment chamber further comprises at least one first electrode and at least one second electrode which are disposed in such a way that the field lines of the electric field run parallel to one another, as well as an energy source and a potential controller to control the potential on at least one first electrode and on at least one second electrode in order to generate a pulsed electric field, of such design that the electric field in the effective area of flow is constant. In a method for preserving food products in a pulsed electric field, the direction of said pulsed electric field in successive pulses is rotated through 90°.

Abstract: The barbecuing cooker according to the invention comprises a main body(10) with side and rear reflecting plates(20 and 30) as the inner walls of a cooking chamber(11); an upper and lower door(40 and 50) for opening or closing the inlet opening of the cooking chamber(11); a ceramic heater(60) mounted on the rear reflecting plate(30); spits(80) provided rotatably through gear wheels(70) positioned at the central areas of the opposite side reflecting plates(20); a motor(100) for operating the gear wheels(70) by means of a driving gear(90); a control panel(C) for controlling the ceramic heater(60) and motor(100); an oil receiver(110) provided at a lower part of the cooking chamber(11); and a parching cage(120) in substantially a cylindrical form, said parching cage having a cover(121) and said parching cage having a circumferential surface formed with a plurality of small holes(122) and with axial spit grooves(123) at opposite sides, said spit grooves resulting in the formation of inward protuberances(124).

Abstract: A food heating and cooling device including a tray, at least one main dish plate in the tray, at least one secondary dish plate in the tray, a cover associated with the tray for maintaining the food hot or cold, an inducer for heating, reheating or maintaining heat and powered by an electronic generator circuit which induces currents in an armature located on or under the plates, a thermoelectric exchanger for maintaining the food cold or cool by extracting residual heat from the plates and compensates for thermal insulation leaks from the tray and cover, and rechargeable batteries connected to the inducer and the thermoelectric exchanger.

Abstract: A device for sensing the presence of cooking utensils on a cooking hob comprising at least one heat source. The device includes an electrically conductive coil turn fed by the signal generated by an oscillator. The oscillator is preferably a voltage-controlled oscillator generating square wave signals. The coil turn operates, when utensil sensing occurs, to modify the cut-off frequency of a low pass filter (L/R) fed by said oscillator (VCO).

Abstract: An industrial apparatus to heat foodstuffs, particularly meat-products, including a generator of voltage oscillating at a predetermined radio frequency and an application system to generate an electromagnetic field oscillating at a predetermined radio frequency. The electromagnetic field includes electric and magnetic components which combine, both involving a food product, also a large-size one, to heat at a uniform temperature the entire mass of the food product (P) itself. The application system includes a first application device (12) connected with the generator of oscillating voltage and having the shape of a tunnel.

Abstract: The present invention provides a system for cooking and/or heating a food product rapidly with the use of microwave and hot oil heating, which are applied simultaneously during the entire or partial period of the cooking and/or heating time. The food product may be frozen prior to processing, and may consist of an outer wrapper and an inner filling. It is desirable that after a relatively short cooking and/or heating process, the outer wrapper becomes crispy with a uniform golden-brown color while the inner filling reaches a desired temperature.