Abstract: A portable charbroiler (20) is shown that includes a bottom member (24) and sidewalls (26,26 and 28,28) of thermally insulating ceramic material that form an enclosure. Air inlet slots (30) are located along the bottom edges of the sidewalls, and an outlet port is provided at the upper end of the sidewalls. A grate (52) divides the enclosure into upper and lower chambers (54U and 54L), respectively. Lump carbonaceous fuel (58) is stacked on the grate (52), which stack of fuel is supported at all sides by the enclosure sidewalls (26,26 and 28,28). During combustion, feedback of heat to the fuel from the insulating enclosure bottom member and sidewalls provides for rapid high temperature combustion of the fuel in the 1800.degree. F. to 2200.degree. F. range and substantially smokeless combustion of CO gas and fat vapor. At such high temperatures, a large amount of radiant energy is emitted (FIG. 6 ) for rapid charbroiling of food (38) on grille (36) at the enclosure outlet.

Abstract: A depot for granular carbonaceous fuel is shown including a refractory matrix containing the granular fuel. The refractory matrix includes either one or more baskets of screen material or a refractory binder. Vertical flues are included in the matrix for upward flow of air therethrough during combustion of the granular fuel. A manifold below the matrix supplies air for the vertical flues. Granular fuel and ashes thereof are prevented by the refractory matrix from moving into the flues whereby the flues remain open during combustion of the granular fuel. The fuel may include a relatively large amount of anthracite to provide for a low cost fire. A granular fuel mixture that includes 60 wt % to 80 wt % Buckwheat anthracite and 40 wt % to 20 wt % of charcoal having a size of 35 to 85 mesh Tyler scale is disclosed.

Abstract: An apparatus and method for charbroiling of food articles employs a source of radiant energy focused at a region of a surface of the food article that is small relative to the area of the surface and producing at that region an intense heat flux. The region is moved along the surface of the food article so as to char at least portions of the surface without overcooking the interior of the food article.

Abstract: A cathodic protection anode may be provided with arrangements for continuously supplying a slightly conductive aqueous solution to the ground above the anode so that the body of earth within which the anode is located is both moist and conductive. Above each anode may be mounted a container which includes rock salt forming a saturated salt water solution, and mixing arrangements for combining the saturated salt solution and fresh water in the desired proportion to form the slightly conductive aqueous solution. A long capillary tube is employed to feed water in very small quantities to the saturated salt solution, and a much shorter capillary tube feeds greater quantities of water to the mixing device so that a metered flow of the saline solution is combined with much larger metered flow of fresh water. The fresh water inlet tube and the insulated conductor for powering the anode may be included within a single plastic conduit extending from a central location to the individual anode structures.

Abstract: A gas leak detection system is provided which includes a large number of small diameter flexible tubes which are mounted in alignment and which extend down close to the surface of the earth or the street where the gas leak is to be detected. The total internal volume of the system is kept to a minimum by using very small diameter tubes and minimizing the volume included in the system. Preferably the total volume in the system is less than 100 cubic centimeters. This provides for a response time of three seconds or less with the small portable ionization type gas detectors which are commercially available. Manifold arrangements are provided which give equal length trasmission paths from all of the sampling tubes. A counterweighted boom is employed to sense leaks beyond the curb adjacent the street where the vehicle is travelling.

Abstract: Significantly improved cooking of food is achieved in machines which tumble the food in a rotating heated vessel. In one embodiment a food-containing vessel rotates past an electric heater which supplies heat to the vessel. The vessel has a cap provided with an axial vent through which a temperature sensing probe may be inserted for automatic temperature control and has means for circulating the vessel contents. A drive motor is coupled to the vessel automatically when the vessel is inserted in a stand or housing. The axis of rotation of the vessel may be inclined, and the inclination may be adjustable.

Abstract: A food cooking machine comprises a generally cylindrical vessel having liquid impervious walls, a closed end and an open end. A removable cap having a central axial vent opening closes the open end. The vessel is detachably supported on a base having a drive means engageable with the vessel for rotating the vessel about an axis substantially aligned with the vent opening and oriented between horizontal and an acute angle to horizontal and with the capped end of the vessel at least as elevated as the other end thereof. External heating means are provided for applying heat to the vessel contents through the vessel walls during rotation. The temperature in the vessel is selectively regulated by means of a temperature controller having a temperature sensing probe supported on the base in alignment with the vent opening in such manner that the opening is not blocked nor vessel rotation impeded.