Abstract: A conveyor bun griller having a textured low-friction conveyor belt surface. This surface has more friction than an untextured low-friction surface, thus permitting the buns to be grilled without aesthetically undesirable markings, but also without creating handling problems for users of the griller.

Abstract: The production of hot soup from soup concentrate involves the use of an apparatus that includes a housing having a refrigerated first section and a second section. A soup concentrate container is positioned within the refrigerated section for receiving soup concentrate and a discharge device is operatively associated with the soup concentrate container for discharging a predetermined amount of soup concentrate from the soup concentrate container. A nozzle which is adapted to be connected to a source of hot water is positioned in the second section of the housing for producing a stream of water. A movable tray is also positioned in the second section for receiving a cup or the like in which is to be mixed hot water and soup concentrate. A tray driving device is connected to the tray for moving the tray between various positions at which a cup is placed on the tray, soup concentrate is discharged into the cup and hot water is dispensed into the cup.

Abstract: Various representative commercial cooking devices are disclosed wherein a recirculating flow of heated air, at a food cooking temperature, is created within a housing in which a horizontally disposed food support and cooking member, such as a perforated metal plate, a solid griddle plate or a metal broiling grate, is positioned. A plenum structure is utilized to convert a portion of the continuously recirculated air into a spaced series of relatively high velocity heated air impingement jets which are caused to laterally diffuse and at least slightly overlap prior to striking at least one side surface of the food support structure. In this manner, each food support structure side surface subjected to such diffused jet impingement is evenly blanketed with heating air to thereby very uniformly transfer heat from the air to the food support structure, and thus to the food supported thereby, at an accelerated rate.

Abstract: Various representative commercial cooking devices are disclosed wherein a recirculating flow of heated air, at a food cooking temperature, is created within a housing in which a horizontally disposed food support and cooking member, such as a perforated metal plate, a solid griddle plate or a metal broiling grate, is positioned. A plenum structure is utilized to convert a portion of the continuously recirculated air into a spaced series of relatively high velocity heated air impingement jets which are caused to laterally diffuse and at least slightly overlap prior to striking at least one side surface of the food support structure. In this manner, each food support structure side surface subjected to such diffused jet impingement is evenly blanketed with heating air to thereby very uniformly transfer heat from the air to the food support structure, and thus to the food supported thereby, at an accelerated rate.

Abstract: Various representative commercial cooking devices are disclosed wherein a recirculating flow of heated air, at a food cooking temperature, is created within a housing in which a horizontally disposed food support and cooking member, such as a perforated metal plate, a solid griddle plate or a metal broiling grate, is positioned. A plenum structure is utilized to convert a portion of the continuously recirculated air into a spaced series of relatively high velocity heated air impingement jets which are caused to laterally diffuse and at least slightly overlap prior to striking at least one side surface of the food support structure. In this manner, each food support structure side surface subjected to such diffused jet impingement is evenly blanketed with heating air to thereby very uniformly transfer heat from the air to the food support structure, and thus to the food supported thereby, at an accelerated rate.

Abstract: A steam processor capable of operating in a convection or a pressure mode. The processor includes at least one insulated cooking chamber having an access door for gaining access to the interior, a steam inlet for introducing steam into the chamber and a steam outlet for discharging excess steam and condensate. A drain manifold connects the steam outlet to an ambient drain and includes a fluid pressure operated pinch valve for terminating communication of the steam outlet with the drain in order to place the cooking chamber in a pressure mode. A latch mechanism maintains closure of the access door as long as the cooking chamber is under pressure and includes a solenoid operated locking bar which blocks movement in a door opening latch member. A pressure responsive actuator monitors pressure in the cooking chamber and maintains the locking bar in its blocking position as long as the pressure in the cooking chamber is above a determined level, even if power is interrupted to the steam processor.

Abstract: Various representative commericial cooking devices are disclosed wherein a recirculating flow of heated air, at a food cooking temperature, is created within a housing in which a horizontally disposed food support and cooking member, such as a perforated metal plate, a solid griddle plate or a metal broiling grate, is positioned. A plenum structure is utilized to convert a portion of the continuously recirculated air into a spaced series of relatively high velocity heated air impingement jets which are caused to laterally diffuse and at least slightly overlap prior to striking at least one side surface of the food support structure. In this manner, each food support structure side surface subjected to such diffused jet impingment is evenly blanketed with heating air to thereby very uniformly transfer heat from the air to the food support structure, and thus to the food supported thereby, at an accelerated rate.

Abstract: A commerical, dual tier pizza cooking oven is formed from substantially similar but relatively inverted lower and upper modules. The lower module has a housing, with a cooking chamber therein, which is floor supported in an elevated position by suitable depending support legs and has a downwardly projecting fan and heating section used to create a recirculating flow of air, heated to a suitable food cooking temperature, through the housing. The upper module housing is stacked on top of the lower module housing, and its fan and heating section projects upwardly therefrom and also operates to create a recirculating flow of heated air through its cooking chamber. Perforated metal food support plates are horizontally disposed in each of the two cooking chambers for support the pizzas to be cooked.

Abstract: A portable filtration system for a deep fat fryer capable of operation in a stationary mode in which the filtration process is conducted internally within the fryer. The filtration system may alternatively be operated in a portable mode in which an external wand is used to return the filtered oil to the fryer or other vessel such as a disposal vessel.