Abstract: A natural or LP gas-fired laminated griddle top structure providing an even distribution of heat over its cooking surface is disclosed. The griddle top includes an upper plate formed from a relatively thick iron or steel plate and a plurality of relatively thick lower plates formed from a dissimilar material having a high thermal conductivity. A thermal break is provided between adjacent lower plates and each lower plate has a channel provided therein for the receipt of a temperature sensing device. In addition, laterally extending grooves are provided in the bottom surface of the lower plates increasing the resulting heat transfer surface improving the thermal efficiency of the griddle top. One or more natural or LP gas-fired burners and associated controls are provided adjacent each lower plate permitting the entire cooking surface to be maintained at the same temperature or portions thereof to be maintained at different temperature, if desired.

Abstract: A rotary extruder having an integral auger feed assembly operatively connected to the extruder barrel, the auger feed assembly being adapted to introduce feed material directly into the annular space between the rotor and barrel of the rotor extruder. The apparatus is particularly useful for feeding low bulk density feed materials to a rotary extruder.

Abstract: An apparatus for effecting two-sided cooking of food products, such as frozen hamburger patties, is disclosed which has been configured for highly desirable efficiency, versatility, and consistency in food product preparation. The apparatus includes a housing upon which is mounted a substantially horizontal lower platen assembly, with the apparatus further including one or more upper platen assemblies each mounted on a respective pivotal support arm for movement between a lowered inactive position and a raised active position with respect to the lower platen assembly. The apparatus includes a mounting arrangement for permitting limited relative movement of each upper platen assembly with respect to its support arm, and further includes mechanisms for maintaining a predetermined minimum spacing between the upper and lower platens for avoiding undue compaction of the food products. Automatic controls effect upward movement of the upper platen for precise cooking control.