Abstract: A food processor for cutting, comminuting and blending various culinary ingredients includes a drive unit which is expressly designed for installation on the underside of kitchen cabinets and at least one food receiving container having a rotating cutter assembly disposed therein. The rotating cutter assembly includes a pair of blades slidably mounted upon a shaft which food in opposite directions to improve the uniformity of cutting and blending. The food container is slidably received in the drive unit and a connection and release mechanism therein automatically interconnects the cutter assembly with an output drive member in the drive unit when the food container is fully seated therein. A release mechanism may be manually activated to disconnect the drive member prior to the removal of the food container from the drive unit.

Abstract: A steam cooking utensil is disclosed which includes a base; a boiling water reservoir and a condensate trough defined by the base; and a heater disposed centrally to the boiling water reservoir, mounted in the base, and coupled to a thermostat also mounted in the base. The condensate trough is disposed in annular relationship to the boiling water reservoir. A food tray defining a imperforate central surface and an array of peripheral aperatures is supported such that the imperforate surface is vertically aligned with the boiling water reservoir and the array of peripheral apertures is vertically aligned with the condensate trough. A cover having a bottom opening defined by a rim is positioned over the food tray, condensate trough and boiling water reservoir, such that the rim cooperates with an outer peripheral lip of the condensate trough to form a seal. The disclosed steam cooking utensil operates to cook food quickly, cleanly and efficiently.

Abstract: A convection oven being an air distribution chamber above the main cooking compartment is the subject of the present invention. A centrifugal fan draws air from the cooking compartment into the air chamber and directs the air outwardly past an electrical heating element mounted within the air chamber in a serpentine configuration. The heated air passes from the air chamber into the cooking compartment through a series of slots which are arranged in a non-symmetrical pattern in order to heat the cooking compartment uniformly for uniform cooking of the food.