Abstract: A quick-chilling apparatus and method utilizes a continuous flow liquid reservoir located at a first region of a centralized kitchen facility. The reservoir includes insulated walls and a cooling liquid, such as water, that endlessly circulates about submersed evaporator coils. A heat transfer coolant evaporated in the evaporator coils is compressed at a second region of the facility separated from the first region to extract heat from the cooling liquid. A compressor maintains the temperature of the cooling liquid less than about +2° C. Pre-cooked food items, packed in nylon or plastic bags, are submersed at a region of the reservoir downstream of the submersed cooling tubes and removed when chilled to +5° C. or less. Preferably, the reservoir is inclined 3-5° to provide a debris trap at one end thereof. Additives, such as salt, may be mixed with the cooling liquid to improve its thermodynamic cooling capacity.

Abstract: A portable cooking device includes a body defining a heating chamber and having an open top. A main food supporting grill is mounted on the body in a generally horizontal manner so as to span at least a portion of the open top. Walls extend generally upwardly from portions of the body. The walls include opposing side walls and a rear wall extending between the side walls. A grate is mounted between the side walls and is in spaced relation to the rear wall so as to define a generally vertically arranged fire chamber for holding a source of heat generating fuel. A secondary food supporting grill is mounted between the side walls, forwardly of the grate and above and generally parallel to the main grill.