Abstract: A grooved baking pan and a method for baking therewith wherein the bottom surface of the pan is provided with a plurality of grooves. In the preferred embodiment, the grooves are V-shaped. The grooves are arranged in a pattern such as a grid pattern and apertures are located in the areas bounded by the intersecting grooves. The pan is used to bake high density food products such as pizza in an impingement oven wherein columns of heated air are formed which are directed at localized areas of the bottom surface of the pan. The pan is moved relative to the impinging air columns while the food product is being baked.

Abstract: A grooved baking pan and a method for baking therewith wherein the bottom surface of the pan is provided with a plurality of grooves. In the preferred embodiment, the grooves are V-shaped. The grooves are arranged in a pattern such as a grid pattern and apertures are located in the areas bounded by the intersecting grooves. The pan is used to bake high density food products such as pizza in an impingement oven wherein columns of heated air are formed which are directed at localized areas of the bottom surface of the pan. The pan is moved relative to the impinging air columns while the food product is being baked.

Abstract: An oven for preparing food comprising an enclosure having a conveyor received therethrough for conveying food to be prepared through the enclosure. Positioned within the enclosure and about the conveyor portion therein are duct devices for impinging heated air against the food product, a plenum adapted to the duct devices for supplying heated air to the duct devices, and an impeller assembly for recirculating the air within the enclosure for reheating and subsequent passage to the plenum and duct devices. A heating source is provided within a heating chamber on the opposite side of the plenum from the duct devices, and control components are provided for regulating the temperature of the heat source. The impeller assembly and the plenum are unique in that air drawn from the heating chamber by the impeller assembly is axially and radially urged into the plenum for substantially uniform distribution to the duct devices communicating with the plenum.

Abstract: A low thermal conductivity removable heat insulating cover for a cooking utensil lid handle has a hand grip portion for substantially surrounding the lid handle at least along a central portion thereof with a pair of closely adjacent portions depending downwardly from the hand grip portion toward the lid surface and with a protective portion adapted to lie closely adjacent the lid surface covering a region of that surface to form a barrier for preventing a user's hand from contacting the lid when grasping the hand grip portion is disclosed. In one form the protective portion comprises first and second lateral extensions of the ends of the closely adjacent portions remote from the hand grip portion with the cover being formed as a section of an extrusion of substantially uniform cross-sectional configuration. The closely adjacent portions may be releasably joined together by a rib and groove arrangement along the adjoining surfaces thereof.

Abstract: A one piece heat insulating cover for a closed loop cooking utensil handle is disclosed having a body of resilient rubber-like material with low thermal conductivity with a hand grip portion for substantially surrounding the utensil handle and a protective portion which lies adjacent a portion of the utensil main body between the utensil handle and the main body when the hand grip portion is in position about the utensil handle so that the protective portion provides a barrier to prevent a user's hand from contacting the utensil body when grasping the hand grip portion. The hand grip portion is formed as a generally U-shaped hollow tubular member with the protective portion extending between the ends of the U and with the hollow tubular member being slit along an edge thereof between the ends of the U to facilitate placement and removal of the tubular member about the handle.

Abstract: A hand grip adapted to be slipped over the metal handles of cooking utensils such as pots and fry pans, having particular application to commercial grade utensils wherein the handles are metal and customarily not provided with a thermally insulating gripping portion. The hand grip is elongated and made of a resilient silicone rubber material having low thermal conductivity so as to remain cool to the touch even though the metal handle becomes quite hot. Extending nearly completely through the grip is a longitudinal opening having a plurality of axial ribs within the opening, which define axial passageways for the flow of air between the metal handle and grip thereby enhancing the insulating qualities of the grip in some circumstances. If desired, the opening may be flat and unobstructed. The grip has suitable durometer and frictional characteristics to remain in place on the metal handle during use.