Abstract: An air dispensing duct that can be used in an oven to heat or cook food products passing through the oven on a conveyor. The air dispensing ducts comprise a cover plate and at least one columnating plate, and a plurality of orifices disposed on the cover plate and the columnating plate. The orifices are larger than those of the prior art, which advantageously, and counterintuitively, provides for faster cooking of the food product.

Abstract: An impinging air duct that comprises one or more ramps disposed within. The ramps direct air entering the duct through columnating orifices, and helps to provide an even flow of air out of the orifices, along the length of the duct. The angle of the ramp and the location of the ramp within the duct can be adjustable.

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 the bottom of 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 flattens 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. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle.