Abstract: An apparatus for warming towels, or other articles. The apparatus includes a cabinet having an internal vertical wall that divides the cabinet into a warming chamber and a second chamber. A tubular rack extends generally horizontally across the warming chamber and is adapted to support a towel, or other article to be warmed. An open inlet end of the rack extends through the interior wall. An integral air supply unit is located within the second chamber and includes a motor driven fan or blower and a pair of discharge channels are connected to the discharge side of the fan. The upper end of one channel registers with the inlet of the rack, while the open upper end of the other channel communicates with the upper end of the warming chamber. The air discharge unit is removably connected within the second chamber in a manner to cause registry of the upper end of the first channel with the inlet of the rack.

Abstract: An apparatus for warming a towel or other article includes a cabinet having an open top and closed by hinged lid and a hollow rack is mounted within the cabinet. A towel to be warmed is draped over the rack. A portion of heated air is introduced through a conduit into one end of the rack and is discharged outwardly from the rack through a plurality of outlets into contact with the inner surface of the draped towel, while a second portion of heated air is directed upwardly by a baffle to the upper end of the cabinet and then downwardly along the outer surface of the towel. In the preferred form of the invention, air is supplied to the rack by a standard hair dryer, the outlet of which is connected to an end of the rack by a locking mechanism.

Abstract: A shish-kabob baking device that comprises a base unit having at least one vertical hole to receive the lower end of a skewer containing chunks of various food products. The base unit includes a trough or depression and a drain means connects the lower end of each hole to the trough. During baking, any grease, juices or other liquids generated from the baking of the food products, will flow downwardly over the food products and be collected in the trough.

Abstract: A compact, knock-down barbeque grill. The grill includes a base or drip pan and a heating basket is mounted on the drip pan. The heating basket includes a bottom having a central cup to collect charcoal starting fluid, a top, and a plurality of sheet metal legs which are located at the corners of the basket and connect the bottom and top. The sides of the basket are enclosed by flat panels of perforated metal. Charcoal, or an electric heating element, is located within the basket as the heat source. Food to be grilled is held on skewers that can be positioned either vertically on the outside of the basket between the drip plate and the overhanging top, or can be positioned horizontally between outwardly projecting extensions on adjacent legs.