Abstract: Apparatus for high speed grilling and/or conditioning of a food product which comprises: a heatable surface which is capable caramelizing the food product at a temperature in the range between about 425.degree. F. to 575.degree. F.; a chamber for enclosing the food product on the heatable surface under pressure; and a steam injector for introducing steam into the chamber during the caramelization of the food product.

Abstract: Apparatus for high speed grilling and/or conditioning of a food product which comprises: a heatable surface which is capable caramelizing the food product at a temperature in the range between about 425.degree. F. to 575.degree. F.; a chamber for enclosing the food product on the heatable surface under pressure; and a steam injector for introducing steam into the chamber during the caramelization of the food product.

Abstract: A cooking oven has a housing and walls which enclose an oven chamber in which a rotisserie supports food to be cooked. The heat for cooking the food derives from a burner having a plenum and tiles in front of the plenum, with the tiles being exposed to the oven chamber along the upper wall of the chamber and near the rear of the chamber. A removable baffle fits into the oven chamber along the upper wall ahead of the burner and it forms an air duct in which two blowers revolve. The blowers draw air from within chamber into the duct and forces it out of the duct downwardly so that it impinges on the food as the food passes beneath the discharge region of the duct, A deflector keeps the air so discharged for disturbing the flame along the tiles of the burner.

Abstract: A deep fat fryer includes an open-top vessel having at least one trough-shaped container adapted to hold a quantity of cooking oil. A pulse combustion burner is provided for heating the oil and includes a combustion chamber adapted to be immersed in the oil. A mixer head receives controllable air and fuel flows and an ignitor within the mixer head initiates combustion. A cabinet is provided for supporting the vessel and the burner. A tailpipe receives the combustion products and carries the same into an exhaust decoupler which is located adjacent the inlet end of the combustion chamber and which substantially enclosed the mixer head and at least a portion of a vent pipe. The exhaust decoupler and the tailpipe are arranged in heat exchange relationship with the vessel wall. A continuously operating air blower is provided to minimize burner start-up time and to cool electronic control circuitry used to regulate the oil temperature and the operating periods of the burner.