Abstract: An apparatus for cooking ground beef hamburgers by reflecting and trapping thermal energy and simultaneous accelerated bun cooking. The apparatus comprised of a plate that is hinged to the sidewall of the griddle for the simultaneous cooking of both sides of ground beef and buns on both sides. Once meat is placed in a first cooking area, the plates on the hinge are rotated down and come to rest on the meat, applying slight pressure to the meat. Plates are attached to the side wall and to the rear wall. Modified plates are used to facilitate the rotation of a large wire frame that contains a metal chain mail fabric into a second cooking area. When buns are placed in the second cooking area, the chain mail frame is brought down onto the outer sides of the buns, putting weight on the buns and accelerating their cooking time.

Abstract: Conveyor griddle system allowing for a one-piece-flow, pull system of production holding a series of adjacent metal cooking plates, heated by several natural gas burners, electric, or infrared burners located immediately below said plates and running the length of the conveyor. The system is comprised of a drive assembly, a driven assembly, and one or more burner assemblies. Plates are located adjacent to one another, with the long dimension perpendicular to the direction of plate travel and therefore, the short dimension parallel to the direction of travel. Each plate constructed of cast iron or other metal surface suitable for commercial cooking equipment. Each plate has a single partition approximately midway through the plate that is approximately ½? high parallel to the short dimension and parallel to the direction of travel. Plates also contain a simple way to attach a clip or spike that is capable of holding a paper ticket.