Abstract: This invention provides an open fryer griddle for use with deep fat fryers and other immersion-type hot liquid cooking equipment. Among other advantages, this open fryer griddle is portable, inexpensive to manufacture, and efficient. In a preferred embodiment, the open fryer griddle includes a griddle plate for cooking foods, and means for positioning the griddle plate in relation to the deep fat fryer. The griddle plate has a top surface and a rim. The open fryer griddle is positioned so that the top surface of the griddle plate is below the surface of liquefied fat in the fryer and the upper portion of the rim of the griddle plate is above the surface of the liquid. As a result, heat from the liquid fat is conducted directly to the open fryer griddle and also heats the air directly above the griddle surface, thereby permitting more efficient cooking.

Abstract: The specification discloses an apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan compresses the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat and radiant heat from the black body pan to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle.

Abstract: The specification discloses an apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan compresses the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat and radiant heat from the black body pan to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle.