Abstract: A controller for a food holding oven determines one or more time periods during each of which heat is directed at a pre-cooked food item. By controlling the heat intensity and the time over which different amounts of heat are provided to different types of pre-cooked food items, the time during which a particular type of pre-cooked food item can be kept palatable is maximized.

Abstract: A cooking apparatus includes an outer pot that has a bottom wall and a peripheral wall that is attached to and extends upwardly from the bottom wall. A heating assembly is attached to the outer pot and is adapted for selectively heating the outer pot. An actuator is operationally coupled to the heating assembly for selectively turning the heating assembly on or off. The actuator includes a timer for turning off the heating assembly after a selectable amount of time has expired. An inner pot has a lower wall and a perimeter wall that is attached to and extends upwardly from the lower wall. The inner pot has a size adapted for being removably positionable in the outer pot. The perimeter wall has a plurality of apertures extending therethrough.

Abstract: A cooking appliance includes a cabinet forming an oven cavity, a broil heating element, a bake heating element, a convection heating system and a controller. The convection heating system develops a flow of heated air into the oven cavity, and includes a fan and a convection heating element. The controller controls activations of the broil, bake and convection heating elements during an oven cavity preheating operation in which the broil heating element and the bake heating element are alternately activated while the convection heating element is activated.

Abstract: A flexible automatic broiler and method of use for variable batch cooking for particular use in quick serve and fast food service restaurants. The automatic cooking devices include a conveyorized cooking surface for alignment and discharge of food products, an altering/pulsating infrared energy radiation heat sources, and a control system. The arrangement and method facilitate a combination of batch preparation and made-to-order assembly of fast-food sandwiches.

Abstract: Provided are a cooker and a method for controlling the same. Levels driven by a plurality of heat sources are controlled by input driving levels of all the heat sources received by an input unit. Accordingly, there is an advantage in that foods are more swiftly cooked by the plurality of heat sources.

Abstract: The bread toaster includes a toaster frame defining at least one toaster slot for selectively receiving the bread slice, a heating device, and a lid arrangement. The lid arrangement includes a front and a rear sliding member, a plurality of sliding guiders, and at least one toaster lid. The toaster lid is coupled with the front and the rear sliding members in such a manner that the toaster lid is arranged to move between a closed position and an opened position, wherein in the closed position, the toaster lid is moved by the front and the rear sliding members to close the toaster slot, wherein in the opened position, the toaster lid is moved by the front and the rear sliding members to expose the toaster slot to an exterior of the toaster frame.

Abstract: Methods to control power to a cooking appliance are provided. The methods include monitoring a power signal to the portion of the cooking appliance, including monitoring a current and/or voltage of the power signal. The methods also include selectively interrupting power to the portion of the cooking appliance in response to: determining that the current fails to exceed a current threshold within a time threshold, determining that the voltage fails to exceed a voltage threshold within a time threshold, deter mining that the current exceeds a current threshold for a first time threshold but fails to exceed the current threshold for a second time threshold, and determining that the voltage exceeds a voltage threshold for a first time threshold but fails to exceed the voltage threshold for a second time threshold. The methods also include temperature sensing and controlling the power signal based thereupon.

Abstract: A flexible automatic broiler and method of use for variable batch cooking for particular use in quick serve and fast food service restaurants. The automatic cooking devices include a conveyorized cooking surface for alignment and discharge of food products, an altering/pulsating infrared energy radiation heat sources, and a control system. The arrangement and method facilitate a combination of batch preparation and made-to-order assembly of fast-food sandwiches.

Abstract: A cooking appliance for cooking a foodstuff over a period of time including a shell having a heating cavity and a heating element to heat the heating cavity. A container is removably positionable within the heating cavity and includes a food cavity for receiving the foodstuff. A temperature probe is removably insertable into the foodstuff and a controller is mounted to the shell. The controller controls operation of the cooking appliance in a probe mode wherein the temperature probe is inserted into the foodstuff and transmits foodstuff temperatures to the controller for controlling the heating of the foodstuff, a program mode wherein the controller actuates the heating element to heat the container at a temperature for a selected amount of time and subsequently at a lower temperature and a manual mode wherein the controller actuates the heating element to heat the container at a selected temperature.

Abstract: A control method for an oven comprises the steps of determination of the food product, reading out of a corresponding vector from a memory, whereby the vector is at least two-dimensional and previously empirically determined, with a time value and a scalar value, recording the concentration of a gas characteristic of the cooking product by means of a gas sensor, recording a first point, at which the time curve for the gas concentration has the absolute greatest gradient, storage of the same and the corresponding time, recording a second point, at which the time curve of the gas concentration has a zero gradient and storing the corresponding time, determination of the gradient of the straight line through the first and second points, calculation of the cooking duration by multiplication of the straight line gradient by the scalar value and addition of the time value of the vector.

Abstract: A method of toasting a food product like an English muffin irradiates the food product with infrared (IR) energy from an infrared energy source while simultaneously directing an unheated air stream toward the food product.

Abstract: Systems and methods are presented for adjusting a cooking program that is to be executed in a cooking chamber of a cooking appliance. At least one of a plurality of parameters relating to a product to be cooked can be adjusted by means of at least one first display and control device. A parameter may identify a type of product to be cooked, a preparation of the product to be cooked, and a degree of cooking. An electronic menu and a mobile telephone for carrying out such systems and methods are also described.

Abstract: A motorised toaster with heating elements has a user input that communicates with an electronic device that controls an electric motor. A reciprocating toast carriage is under the influence of the motor. A user activated control is adapted to cause an inspection subroutine, the subroutine being the motorised elevation of the carriage and without further user input and a returning of the carriage to the lower position during a toast cycle.

Abstract: A heating system for a cooking appliance includes at least one heating element positioned within a cooking cavity defined by a cabinet of the cooking appliance. The cooking cavity is configured to support a food item therein during a cooking process. A controller is in operational control communication with the at least one heating element. The controller is configured to energize the at least one heating element to operate a slow cook mode for cooking the food item.

Abstract: An adjustable temperature electrothermal grill is provided. The present invention discloses a grill comprising a grill pan provided with a heating member, a temperature sensing member for sensing temperature of the grill pan. The heating member and the temperature sensing member are connected to a control circuit. The temperature sensing member provides the temperature signal of the grill pan to the control circuit. The grill further comprises a thermoregulation member and a high temperature switch. The thermoregulation member and the high temperature switch provide the temperature control signal to the control circuit. The control circuit controls the power on/off of the heating member based on the temperature signal of the grill pan and the temperature control signal.

Abstract: A waffle making assembly for the creation of a plurality of bite-sized waffles, wherein said bite-sized waffles have the necessary dimensional qualities to enable the consumption thereof without having been previously severed into multiple pieces. The waffle making assembly comprises an upper and lower plate, each having an inner surface with a cavity formed therein such that the cavities form a chamber for the creation of a waffle matrix when the inner surfaces of each plate lie adjacent each other. Easy separation of individual bite-sized waffles from the waffle matrix is enabled by tear portions formed in the upper and lower surfaces of the waffle matrix. The tear portions are formed in the waffle matrix during the cooking operation by a plurality of partitioning flanges defined by lattices in the upper and lower cavities, which sub-divides the cavity into a plurality of smaller sub-cavities.

Abstract: A cooking appliance for cooking a foodstuff over a period of time including a shell having a heating cavity and a heating element to heat the heating cavity. A container is removably positionable within the heating cavity and includes a food cavity for receiving the foodstuff. A temperature probe is removably insertable into the foodstuff and a controller is mounted to the shell. The controller controls operation of the cooking appliance in a probe mode wherein the temperature probe is inserted into the foodstuff and transmits foodstuff temperatures to the controller for controlling the heating of the foodstuff, a program mode wherein the controller actuates the heating element to heat the container at a temperature for a selected amount of time and subsequently at a lower temperature and a manual mode wherein the controller actuates the heating element to heat the container at a selected temperature.

Abstract: The present invention discloses a relay switch arrangement for a toaster, the arrangement has an actuating member releasably engaged to the engaging metal positioned above the electromagnet, and shifted between a power-on position and a power-off default position. A homing spring is provided biasing against the actuating member for maintaining the actuating member in the power-off position. Electrical contacts are respectively provided onto a pair of power slabs for selectively completing the circuit, wherein in the power-on position, the actuating member drives two contacts approach with each other complete the circuit to charge the electromagnet attracting the engaging metal, in the power-off default position, the circuit is powered off enabling the electromagnet to release the engaging metal, the homing spring will upwardly push the actuating member thus driving the engaging metal tilt up so as to disengage the pair of contacts for security purposes.

Abstract: A method and apparatus for pan roasting a mass of green coffee beans at rest by heat conduction from the pan bottom to the beans mass. A glass cover and smoke filter closes the roasting chamber. A radial blower operates at slow speed to draw ambient air and vacate smoke from the chamber to permit visual monitoring of roasting beans. Periodically, the fan can operate a high speed for a short time to mix or swirl the bean mass without substantial cooling them. The blower can sequence through high and low speed cycles until roasting completes and heating ceases. A high speed cool down phase removes remaining chaff, smoke, and quick cools the beans to preserve freshness. Electric power drives the blower and resistant heating element. The system enables the operator to use appearance, sound, smell, and time to determine roasting completeness.

Abstract: A cooking method comprises heating step, which involves heating foodstuffs into pan to first predetermined temperature with the purpose of food safety, lowering heating powder so as to enter slow pan mode, and then increasing temperature slowly and constantly to a second temperature of foodstuffs aging. The method further comprises the step of allowing the main heater to stop heating after reaching the second temperature, then entering cooling step so as to lower pan temperature naturally to above third predetermined preservation temperature while maintaining little heat source at bottom of pan during the cooling step, so as to maintain convection in pan and allow foodstuffs temperature uniform.

Abstract: A toaster (1) of the horizontal type comprises a bottom housing element (11) accommodating bottom heating elements (20) and a top housing element (13) accommodating top heating elements. The top housing element (13) is arranged at a higher level than the bottom housing element (11), in a normal operative orientation of the toaster (1). Foodstuff to be toasted is arranged between the housing elements (11, 13). In order to have a great visibility to the foodstuff, the top housing element (13) has smaller horizontal dimensions than the bottom housing element (11) which has certain horizontal dimensions in view of the fact that the foodstuff is indirectly supported on the bottom housing element (11). Hence, a horizontally oriented heating surface which is defined by the top heating elements is also smaller than a horizontally oriented heating surface which is defined by the bottom heating elements (20).

Abstract: A char-broiler for cooking a food product having a housing, a plurality of burners disposed within housing that defining a cooking zone. The char-broiler also provides for a manifold and at least one valve associated the plurality of burners in the cooking zone; and at least one cover that has a deployed position to cover the plurality of burners in the cooking zone and a non-deployed position to uncover the plurality of burners in the cooking zone. The least one cover is capable of adjusting the flow of gas through at least one valve based on a position of the at least one cover, the temperature in the cooking zone or both position of the at least one cover and a temperature in the cooking zone.

Abstract: A pasta cooker has a base carrying a bowl having an electrical heater. A basket can move between a lower position immersed in water in the bowl and an upper position largely out of the bowl. A stirring element rotatably mounted on the basket carries a paddle projecting upward into the basket. A controller energizes the heater to bring the water in the bowl to a boil, then lowers the basket into it. The stirring element fits with a drive in the base so it can rotate and stir the water and any foodstuff in the bowl in the boiling water. After an interval preset in a timer elapses, the controller lifts the basket out of the bowl.

Abstract: A method of operating a cooking appliance including an input interface panel and a processor includes: inputting a first cooking time and a first cooking power level; manually changing the first cooking time such that the first cooking time is either extended or shortened; and automatically determining the actual cooking time using the processor.

Abstract: A portable hot water dispensing machine, particularly suitable for dispensing espresso, that is compact, lightweight, requires minimal power to operate, and is readily transportable, and a method of dispensing hot water, such as espresso. Two-stage heating is utilized for reducing the boiler volume and power requirements. In addition, components are thermally insulated and are strategically spaced to maximize space and allow for portability.

Abstract: The invention relates to an apparatus used for automatically shutting off cooking appliances, such as ovens, stoves, hot pots, toasters, grills, and others. More specifically, the apparatus is secured to a cooking appliance, e.g. to its control panel, and may prevent a cooking appliance from being turned on before a timer is set. The apparatus can also increase the ease with which a cooking appliance knob or other actuator may be used. To automatically shutoff the cooking appliance, the apparatus uses a timing mechanism with a spring. Pressure is exerted on a spring when the timer is set, storing enough force in the spring to enable it to turn the cooking appliance to the OFF position when time has expired. A mechanical stop is in place to keep the spring energy from releasing until the timer reaches the OFF position.

Abstract: A pressure cooking appliance with a bowl and lid therefor, a temperature sensor, a pressure regulating valve, and a steam outlet in communication with the valve. The temperature sensor is disposed in the vicinity of the valve to sense an increase in temperature from steam exiting the outlet for triggering a timer that signals the beginning of and counts down the cooking time.

Abstract: The invention concerns a method for conducting at least one cooking process in a cooking chamber of a cooking appliance based on a multiple number of parameters that can be entered through an input device of the cooking appliance, whereby, based on the parameters, at least one cooking product and/or cooking program and at least one starting and/or ending time of the cooking of at least one cooking product and/or for at least one cooking program and at least one cooking parameter can be selected, whereby, in dependence of the selection of the starting time and/or ending time in the selection of a multiple number of cooking products and/or cooking programs, an output device indicates when which cooking product is to be loaded into the cooking chamber and to be removed from the cooking chamber and/or, based on at least one parameter, that determines at least one cooking parameter, each cooking process is optimized with regard to the energy consumed by the cooking appliance, the required time and/or the weight lo

Abstract: An intelligent user interface for the selection of predefined cooking profiles for a number of different foods to be cooked in a multi-purpose oven using infrared heating. When a food has not been predefined for cooking in the infrared multi-purpose oven, procedures used for conventional cooking technologies may converted to for use by the multi-purpose oven so as to obtain substantially the same cooking results for the desired food. The intelligent user interface may have menus of different foods for programming cooking profiles for the infrared multi-purpose oven. Predefined “hot buttons” may be used for quick selection of a cooking profile for a desired food (e.g., common foods such as popcorn, pizza rolls, chicken wings, oven fries, and other prepared and frozen foods), and/or a menu screen may be scrolled through to select a cooking profile for the desired food.

Abstract: An egg making assembly, comprising: a refrigerating container holding chilled eggs at a predetermined temperature; a cooking container; a portioning mechanism structured and arranged to supply a predetermined measured amount of egg from the refrigerating container to the cooking container; a controller coupled to the portioning mechanism to selectively activate the portioning mechanism; a steam supplying device contacting the egg in the cooking container to cook the egg; and a dispensing mechanism coupled to the cooking container to move the cooking container between a cooking position and an dispensing position to permit a consumer to access the cooked egg, and a method of making eggs, comprising: positioning eggs within a chilled container at a predetermined temperature; selectively activating a controller to supply a predetermined portion of egg to a cooking container; cooking the predetermined portion of egg with steam; moving the cooking container between a cooking position and an dispensing position to

Abstract: A method and apparatus for continuous cooking of a pumpable food product including a process chamber 20 having an inlet end 22 and an inlet port 24 for introducing food product 12 into the chamber, an outlet end 26 and an outlet port 28 for the discharge of the cooked food product 14, and a central portion between the two ends with a plurality of steam inlets 32 arrayed along the walls of the central portion; inside the chamber at least two non-conveying agitator 80 with arms 86 depending for mixing and kneading food product; a drive means 90 for the agitators; a loading device 102 to feed a pump 100 that introduces food to the cooking chamber and provides the motivation to discharge the cooked food product through the outlet; and a controller 110 that monitors and controls the inlet pump, the steam inlet valves and the agitator speed and direction which all impact the quality characteristics of the cooked food product.

Abstract: A cooking appliance including at least one heating unit for heating a cooking area and including at least one extractor fan. At least one parameter of the extractor fan can be controlled to different values by a control unit, regardless of the selected cooking mode. At least one parameter value is stored in an electronic storage unit.

Abstract: A system for reducing discharges from an oven prior to opening an oven door. In particular, the system includes a housing forming a cooking compartment arranged within the oven. The system also includes a purge passage extending through the housing into the cooking compartment and a cover arranged over a portion of the purge passage to removeably block the purge passage. An expelling port is included that extends from the cooking compartment through the housing. A controller is configured to remove the cover from blocking the purge passage to inject air into the cooking compartment through the purge passage and displace substances within the cooking compartment through the expelling port.

Abstract: An apparatus and a method automatically cook food, for example, a hulled grain such as buckwheat, thereby conveniently providing the uniform and optimal cooking quality of the food to a user. The cooking apparatus includes a cooking cavity that contains food to be cooked and water therein, and a heating unit that heats the food and the water. The cooking apparatus further includes a control unit operated in such a way as to heat the food and the water at a preset initial output of the heating unit, first to reduce the output of the heating unit to a first reduced output and allow the heated high temperature water to be absorbed into the food after a first preset time has elapsed, and second, to reduce the output of the heating unit to a second reduced output and cook an inside of the food using the high temperature water absorbed into the food after the water has simmered.

Abstract: An electric adapter for providing output power to an accessory includes an adapter housing having a projection configured for insertion into a DC power accessory port, the projection carrying an electrical input conductor, a power outlet cord extending from the housing, a manually operable power switch mounted on the housing, the switch operable to electrically connect the electrical input conductor to the power outlet cord, and a timer circuit contained within the housing and configured to electrically disconnect the input conductor from the power outlet cord after a predetermined cycle time period, without removing the projection from the DC power accessory port.

Abstract: A control system for a cooking appliance enables a consumer to selectively program a cooking appliance through a control panel in a conventional mode based on established cooking times and temperatures, as well as in a simplified mode incorporating a minimal number of programming steps. In the simplified mode, the consumer selects a first, non-temperature related special features button and inputs a cook time. Immediately following input of the cook time, the control system starts a cooking operation. If the selected time is greater than a predetermined value, the control system automatically operates the cooking appliance in a cold start mode. An override is provided to disable the cold start mode if so desired. In addition, the control system allows a consumer to input both minimum and maximum cook times for the cooking operation.

Abstract: A taco shell heating apparatus for providing a fast, convenient, oil free way to heat taco shells. The taco shell heating apparatus includes a housing with four slots positioned through a top wall of the housing. Each one of the four slots is for selectively receiving a taco shell. A heating assembly is positioned within the housing. The heating assembly toasts the taco shell when the taco shell is received within the housing. The heating assembly further comprises a plurality of heat reflecting elements, at least one heating element, a timing assembly, and at least one extraction device.

Abstract: Indoor use rotisserie ovens which have construction features and scale which make the cleaning process easier. Shown are indoor use rotisserie ovens which also may rotate cooking foods about either a horizontal or vertical axis, which makes their applications more versatile. Construction features include: a scale appropriate for cleaning in a typical kitchen sink, use of removable electrical components, and single oven wall construction, all to allow easy cabinet cleaning. Also shown is a locking tab manufacturing detail which creates an inexpensive, light weight, oven cavity, which is easy to clean and also permits oven cavity washing and/or immersion in water. This manufacturing detail also is easy to handle by the end-user without projecting sharp edges. Self lubricated spit assembly axles are shown as well to help deaden sound.

Abstract: A pressure fryer is provided including a cooking container having a pressure vent which is connected to a high pressure cylinder filled with carbon dioxide. An electromagnetic valve and a check valve are provided on the connecting tube between the pressure vent and the high pressure cylinder. A lid includes a safety valve and a pressure sensor. A controller opens and closes the safety valve and the pressure for the electromagnetic valve for supplying carbon dioxide into the cooking container based on the pressure therein which is obtained from the pressure sensor, such that the pressure in the cooking container can be maintained within a predetermined value.

Abstract: An overheated steam oven including a cabinet to define a cooking cavity therein, and an overheated steam generator to supply overheated steam into the cooking cavity. The overheated steam generator includes a steam generating vessel of which an outlet is connected to and communicates with the cooking cavity, with a predetermined amount of water contained in the steam generating vessel. A first heater is installed in the steam generating vessel to be immersed in the water contained in the steam generating vessel so as to generate steam, and a second heater is mounted to an upper portion in the steam generating vessel so as to overheat the steam generated by the first heater.

Abstract: A method and the associated device for detecting cooking or boiling processes in a glass ceramic hob are described, to which power is supplied by a power supply by means of a heating element and said power is transmitted to the cooking vessel standing thereon. During a cooking process a temperature profile of the hob is measured and evaluated. The temperature profile is evaluated after ending the power supply and for evaluation purposes a temperature profile gradient is determined. During evaluation, a normal cooking or boiling process is detected if the gradient exceeds a predetermined threshold. During evaluation, a disturbed or faulty cooking or boiling process is detected if the gradient is equal to or smaller than a predetermined threshold. Such a disturbed or faulty cooking or boiling process can arise through the cooking vessel boiling dry or empty.

Abstract: A fryer in which an overshoot is prevented by an accurate oil temperature control is disclosed. A pulse burner (4) is controlled to be switched ON/OFF based on a condition which is different by each temperature range. This enables to control the pulse burner (4) in accordance with factors which effect on the oil temperature such as an amount and heat capacity of foods and heat quantity of a utensil. Whereby, the oil temperature control in an excellent level is performed under various conditions. Moreover, as the condition to perform ON/OFF control of the pulse burner (4) is simple, for example, which is whether or not the temperature gradient of cooking oil exceeds the standard value, it needs no complicated control and reliability is improved.

Abstract: A horizontal axis rotisserie oven with versatile electronic controls. The rotisserie further includes: an improved spit for quick mounting of food, and a door which hides blemishes due to normal use, and easily referenced food cooking indexes, and means for keeping countertops clean.

Abstract: A state of the current temperature of cooking oil in comparison with the predetermined temperature is figured out and information regarding completion of the on-going cooking and start of the next cooking is easily provided. A display portion 20 largely displays a detected oil temperature state in comparison with the predetermined temperature. As a result, a user can recognize whether the oil temperature is suitable for cooking, thereby it improves utility. Moreover, the display portion displays the oil temperature state and the difference between the predetermined temperature(340° F.) and the detected temperature at the same time. Accordingly, the remaining time to start the next cooking is easily estimated, thereby it improves utility excellently.

Abstract: An automatic cooking and vending machine, for preparing, dispensing, and vending a plate of cooked food to a paying customer, comprising a food storage compartment mounted to a rectangular housing. The food is prepared within the housing, under the direction of a computer. Additionally, the customer utilizes the computer to place an order for a particular plate of food. The food storage compartment has a plurality of different food storage containers. The housing encloses two movable cooking pots, a quantity measuring device for measuring and dispensing a precise quantity of different foods into one of the cooking pots, two movable gas burners for heating the food within the cooking pots, and a plate dispensing system for shuttling an empty plate underneath the cooking pot to receive the prepared dish and then, to the customer receiving platform extending from the housing.

Abstract: Termination of cooking in a safe state can be judged without fail. At S5, a cooking timer according to a selected cooking menu is started and at S6 it is judged that the cooking timer finishes. Then, at S7 a burner controller stops heating by burners while a pressure valve is opened so that the pressured air in an oil vat can be released. Because of the release, when pressure in the oil vat 4 reaches a low value which is safe enough to release the lid, a second pressure switch with low set pressure is turned OFF. When it is confirmed that the second pressure switch is turned OFF at S8, a cooking controller 23 alarms a buzzer to notify termination of the cooking at S9.

Abstract: A fryer which notifies an appropriate oil filtering timing is disclosed. While various kinds of cooking is repeated, the degree of amount of fry residues set previously in accordance with menu switch is accumulated every time each menu switch (M1-M5, M7-M11) is pressed (S3-S12, S13: NO, S14: NO). When an accumulative value of amount of accumulated fry residues N is over 50(S14: YES), a notification for filtering timing is performed by blinking a filtering sign “*” at the right side of the display portion 14 (S15). In this way, the oil filtering timing is determined based on an estimated amount of fry residues. Therefore, the notification is performed appropriately.

Abstract: Generally speaking, a latching valve is easily installed in the path of gas flow on a gas grill. Once a grill is turned on, an automatically activated on/off switch activates a electric timing device, which begins monitoring time. The timing device is adjustable by the user to set the amount of time it will accrue prior to sending power to a latching valve, terminating the gas flow. So, if a gas grill is inadvertently left on, the latching valve will receive power and be closed, saving fuel and preventing a possible hazard. At this point a reset button on the timing device must be pressed to reopen the latching valve. But, if a gas grill is used and shut off prior to that time set by the timing device no action will result from the Gas Grill Propane Monitor.

Abstract: A safety mechanism for a toaster that permits breaking of the circuit to the heating elements of the toaster even when a piece of toast is jammed within one of the slots of the toaster. A support surface is provided upon which a piece of bread rests as the bread carrier moves downward in the toaster. The support surface is arranged so that the bread carrier may continue to move downward after the bread is resting on the support surface. The vertical separation between the bread carrier in its lowermost position and the bottom of the bread that is resting on the support surface permits the bread carrier to move a sufficient amount to release the contact or contacts prior to the bread carrier engaging the bread.

Abstract: An automatic stir-fry machine to be placed on a commercial burner for cooking stir-fry dishes. The automatic stir-fry machine has a closed cooking chamber with only a rear exhaustion port, containing a cooking vessel formed primarily by two oppositely spaced apart vertical sidewalls and a generally cylindrical shaped bottom having a horizontal axis. A slice assembly is supported inside the cooking vessel and rotates about the horizontal axis of the cylindrical bottom of the cooking vessel, including a transverse scraping slice contacting the bottom of the cooking vessel with spring tension, and a pair of oppositely spaced apart and diagonally oriented stirring slices contacting opposite corners of the cooking vessel where the cylindrical bottom and the sidewalls join, for stirring, tossing and mixing food items inside the cooking vessel.