Abstract: A method of preparing a pizza is disclosed comprising the steps of forming a pizza shell, applying a predetermined quantity of pizza or tomato sauce to an upper surface of the pizza shell to form a pizza base, cooking the pizza base for a first predetermined time period at a first predetermined temperature and subsequently cooling the pizza base having a still moist sauce thereon to at or near room temperature. Once cooled, a predetermined quantity of pizza toppings are placed on the moist sauce including at least one of additional pizza sauce, cheese, meats, vegetables and spices is applied to the pizza base with the pizza now being fully prepared and either placed in a refrigerator for future use or further heated for a second predetermined time period at a second predetermined temperature and subsequently served to the consumer. By preparing the pizza in accordance with this method, the cheese and pizza sauce are prevented from blending with one another prior to consumption of the pizza by the consumer.

Abstract: A cooking system and more specifically, a griddle type cooking system having a heating surface wherein a temperature of the griddle heating surface is substantially uniform across the entire surface is provided. This uniform surface temperature is maintained even when food products are placed on only a portion of the cooking surface. The cooking system minimizes overcooking of an outer surface of the food product in order to substantially reduce or eliminate the generation of mutagens or carcinogens while under cooking of the food product is likewise minimized thus eliminating harmful bacteria within the food product. The cooking system includes a sealed cooking medium chamber having a substantially planar top cooking surface, a bottom surface and side walls for housing a heating medium in the form of water.

Abstract: An apparatus and method of producing a food product is disclosed. The food product is placed inside of an air-tight chamber, in which the food product is to be cooked, wherein steam is generated from a source of water and is introduced into the cooking chamber. The steam heats the inside of the cooking chamber and serves as a heat transfer media to heat the food product as well as a color and flavor transfer media to color and flavor the food product. That is, a flavoring and coloring additive, such as liquid smoke, may be added to the water utilized in generating the steam in order to flavor the food product being cooked. The steam then transfers the flavoring and coloring additive to the food product which condenses on the food product adding flavor and color to the food product.

Abstract: An apparatus and method of producing a food product is disclosed. The food product is placed inside of an air-tight chamber, in which the food product is to be cooked, wherein steam is generated from a source of water and is introduced into the cooking chamber. The steam heats the inside of the cooking chamber and serves as a heat transfer media to heat the food product as well as a color and flavor transfer media to color and flavor the food product. That is, a flavoring and coloring additive, such as liquid smoke, may be added to the water utilized in generating the steam in order to flavor the food product being cooked. The steam then transfers the flavoring and coloring additive to the food product which condenses on the food product adding flavor and color to the food product.

Abstract: A cooking system and more specifically, a griddle type cooking system having a heating surface wherein a temperature of the griddle heating surface is substantially uniform across the entire surface is provided. This uniform surface temperature is maintained even when food products are placed on only a portion of the cooking surface. The cooking system minimizes overcooking of an outer surface of the food product in order to substantially reduce or eliminate the generation of mutagens or carcinogens while under cooking of the food product is likewise minimized thus eliminating harmful bacteria within the food product. The cooking system includes a sealed cooking medium chamber having a substantially planar top cooking surface, a bottom surface and side walls for housing a heating medium in the form of water.

Abstract: A method of preparing a food product is disclosed and includes the steps of placing the food product within a cooking cavity, reducing the pressure within the cooking cavity thereby creating a vacuum within the cooking cavity, heating the food product within the cooking cavity and returning the cooking cavity to atmospheric pressure. In doing so, a temperature necessary to cook the food product in the vacuum is less than that temperature necessary to cook the food product at atmospheric pressure. Consequently, the food product may be fully cooked at a temperature which does not cause the food product to dry-out or become tough.

Abstract: A meat product, and apparatus and method of producing the same including a piece of meat which is heat treated to have no outer skin about its surface is disclosed. The meat is placed inside of an air-tight chamber, in which the meat is to be cooked, wherein steam is generated from a source of water and is introduced into the cooking chamber. The steam heats the inside of the cooking chamber and serves as a heat transfer media to heat the meat product. The steam and pressure within the cooking chamber are regulated so as to create an atmospheric humidity of 100% within the chamber, so any water present within the meat is prevented from evaporating into the atmosphere of said cooking chamber. The pressure within the cooking chamber may also be reduced so as to produce a low temperature steam from 150.degree. to 180.degree. F. to cook the meat product. A flavored ingredient, such as liquid smoke, may be added to the water utilized in generating the steam in order to flavor the meat product being cooked.

Abstract: A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval.

Abstract: A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval.

Abstract: A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval.

Abstract: A building construction element such as insulative siding is disclosed having an outer skin with an inner surface on which a plurality of individual, spaced-apart, arcuate-shaped projections are cut or gouged from the inner surface by a cutting tool means. A low density polymetric foam material is disposed over the inner surface so as to completely surround each arcuate projection to thereby securely lock the skin to the foam material after it sets.

Abstract: A building construction element such as insulative siding is disclosed having an outer skin with an inner surface on which a plurality of individual, spaced-apart, arcuate-shaped projections are cut or gouged from the inner surface by a cutting tool means. A low density polymetric foam material is disposed over the inner surface so as to completely surround each arcuate projection to thereby securely lock the skin to the foam material after it sets.

Abstract: A window construction is disclosed of the type having sashes slidable within a frame and maintained in alignment therein by means of guide strips adjacent the sashes which, due to their unique design, are capable of being removed from channels in the frame only when force is applied thereto from one side thereof to thereby ensure only removal of the sashes from one side of the frame.

Abstract: Within an opening in a wall is placed a window or door having a frame, consisting of metal and plastic interlocked extrusions with a polyurethane core therein. The polyurethane core prevents penetration of condensate therethrough to the underlying casement consisting of wood studs, sheeting and dry wall.Within the frame is a sash comprised of a set of metal and plastic extrusions which are interlocked and also form a cavity with a solid polyurethane core. The two extrusions have glazing beads to receive a glazing consisting of a double pane of glass separated to provide an insulating dead air space.

Abstract: An apparatus is disclosed for making foam plastic insulating panels. The apparatus has a lower conveyor band forming a support surface and a first continuous form belt on the support surface and an upper conveyor band forming a limiting surface and a second continuous form belt on the limiting surface. The conveyor bands are supported for rotation between conventional tires, the inflation of at least one of the tires controls the pressure on the form belts adjacent their initial point of contact. Resilient metal clips are provided which lock the support and limiting surfaces together during curing of the foam plastic panel.

Abstract: A method is disclosed for building up a layer of metal on a metal object which comprises the steps of: positioning a mold on the object having a cavity of the desired configuration of the layer to be formed; feeding a consumable filler electrode having a flux core into the mold cavity while providing an electric arc between the electrode and the object; cooling the mold to rapidly solidify the flux transferred from the core of the electrode to the cavity walls; and removing the mold when the molten metal solidifies.