Abstract: An UHT asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the vegetables to provide pre-cooked ingredients are mixed and submitted to UHT processing at a temperature of about 130° C. to 140° C. for a time of about 30 seconds to about 240 seconds to sterilize the product and filled aseptically into plastics containers.

Abstract: In accordance with the invention, a device and method for steaming and toasting food items is provided. The device is particularly suited for steaming and toasting hamburger sandwich bun heels and crowns. The device in accordance with the invention may include a steam outlet for steaming food items by impinging steam onto the food item. A conveyor moves the food item along a toasting pathway in which the food item is toasted by a heated platen extending along at least a portion of the toasting pathway.

Abstract: The present invention is a deep frying apparatus for cooking food items within a deep stock pot. The apparatus includes a pot-shaped basket and a plurality of stackable cooking racks with flat screen bodies and spaced handles which project vertically from the screens and which concomitantly provide a loop for handling each rack and for spacing apart adjacent stacked racks. A bottom-most cooking rack further includes feet which raises the bottom-most rack's screen above a bottom wall of the basket when inserted therein.

Abstract: A portable, multipurpose cooking utensil includes a base pan adapted to retain a grill having a dome-shaped, transparent lid thereon. The device also includes a heat control unit that allows a user to select the amount heat delivered to the grill. The heat control unit may be replaced with a broiling pan or frying pan, if desired.

Abstract: A cooking or food warming appliance having a heated heat sink plate situated in a vacuum environment within an outer shell. A food vessel intimately engages the heat sink plate along a food contacting surface thereof by virtue of the vacuum. The vacuum eliminates air gaps between the food contacting surface of the food vessel and the heat sink plate so as to provide instantaneous and uniform heating of the food vessel. The vacuum environment also provides thermal insulation for the heat sink plate whereby heat loss by convection is virtually eliminated.

Abstract: The rotisserie chili roaster includes a cylindrical perforated cage having opposite open ends capped by a cover. The perforated cage includes a door panel pivotally attached to the cage by a hinge mechanism. The door panel is selectively closed by a latch mechanism. Each cover includes a centrally disposed collar having a bore therethrough, and a locking mechanism is operatively attached thereto. A rotatable rod is inserted through the collars and locked by the locking mechanism. A plurality of chili or other food products may be placed inside the cage, and the rod may be operatively attached to a motor or a handle such that rotation of the rod concurrently rotates the cage placed over a source of heat to thereby roast the food products.

Abstract: A cooking apparatus is disclosed, wherein the cooking apparatus is configured to be converted between an installed configuration in which the cooking apparatus is connected to a complementary support structure and a portable configuration in which the cooking apparatus is not attached to the complementary support structure. The cooking apparatus includes a cooking surface, at least one burner configured to heat the cooking surface, a body configured to support the cooking surface above the burner, and a connecting portion disposed on the body, wherein the connecting portion includes at least one connector configured to be connected to a complementary connector on the complementary support structure, and wherein the connecting portion is also configured to support the cooking apparatus on a surface other than the complementary support structure when the cooking apparatus is used in the portable configuration.

Abstract: A cooking appliance including a cooktop having a cooktop surface and a griddle system including at least one cooking grate positioned on the cooktop surface, the at least one cooking grate including at least one griddle support protruding therefrom, and a griddle configured to removably engage the at least one griddle support, the at least one griddle support being configured to support the griddle away from the cooktop surface, and/or an oven cavity defined by top, bottom, front, rear, and lateral sides and a broil system including a diffuser disposed adjacent the top side of the oven cavity, a single tube broil element disposed between the diffuser and the top side of the oven cavity, and the diffuser being configured to diffuse heat emitted from the single tube broil element to form a substantially even temperature gradient proximate the top side of the oven cavity.

Abstract: A cooking device including a cooking cavity, a fan located in the cooking device, the fan being configured to force air into the cooking cavity, and at least one optical heater to supply optical wave energy to heat the forced air provided by the fan.

Abstract: An apparatus for cooking using wood pellets comprising: a direct cooking zone; an indirect cooking zone separated from the direct cooking zone by a divider; and a wood pellet burner positioned in the direct cooking zone such that food items in the direct cooking zone will be positioned above the burner. The cooking apparatus has a combustion flow path such that combustion gas from the burner will flow upwardly in the direct cooking zone, then over the divider, and then downwardly into the indirect cooking zone. The downward flow of combustion gas into the indirect cooking zone provides a top down cooking mode for food products placed therein.

Abstract: A convection oven for use in a food delivery vehicle comprises an oven cavity with an air inlet and an air outlet, an air feed conduit for feeding an air feed into the oven cavity through the air inlet and a heating arrangement for heating the air feed before it is fed into the oven cavity, the heating arrangement comprising a heating device that is electrically powered and being arranged to maintain a temperature of at least 130° C. in the oven cavity. A food delivery vehicle may comprise such an oven and the oven may be heatable from an electric current provided by the engine of the vehicle.

Abstract: A food item is cooked in a cooking device and transferred to a heated holding table by two exit conveyors. The food item then falls onto one of two transfer conveyors that move perpendicularly to the direction of movement of the exit conveyors. The food items travel on the transfer conveyors and then fall onto a main conveyor. The main conveyor moves in a direction that is parallel to the direction of movement of the exit conveyors. If the food item has not been manually removed from the main conveyor after a predetermined amount of time, the food item falls off the main conveyor and into a drawer waste chute for disposal.

Abstract: An apparatus and method are provided for steaming and blending food products such as baby food. The apparatus includes a base including a steam chamber and a drive shaft. A container assembly can be mounted to the base in an inverted position for steaming the food and in an upright position for blending the food. The apparatus may further include a steam cooker, baby bottle sterilizing unit and a bottle warmer.

Abstract: An electric cooking appliance having a removable food support member and a base that supports a heating element and the food support member is provided. The appliance includes a plurality of handles that selectively engage the food support member to secure it to the base. The cooking appliance allows for cooking of foods on a cooking surface of the food support member and removing the food support member.

Abstract: Provided is a coffee maker having a structure for preventing water from leaking while a water storage container is unloaded, and a microwave oven having the same. The coffee maker includes: a water storage container storing water for extracting coffee and having a drainage hole formed at one sided portion thereof; a tube guiding water drained through the drainage hole of the water storage container so as to extract coffee; and a connection unit having a first connector of which one end is connected to the water storage container, and a second connector of which one end is connected to the tube and the other end is separatably connected to the first connector. The connection unit communicates the water storage container with the tube and prevents water from leaking from at least one of the water storage container and the tube when the first connector and the second connector are separated from each other.

Abstract: The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upright and a spray device (12) for the cooling of same with a coolant, and which is further provided with a heating element (11) for the generation of steam, whereby means (14) are provided that allow said steam to be subjected to a forced flow whereby this steam flows over the eggs (18) in order to heat the eggs, whereby said carrier plate (7) has openings (16) such that at least part of said steam is guided along the side of the eggs (18) to the underside of the carrier plate (7) so that the underside of the eggs (18) is heated.

Abstract: A kitchen utensil is disclosed as including a body member, a switch member, and a suction member, wherein when said suction member rests on a support surface, said switch member is swivellable relative to said body member and said suction member between a first position in which the space between said suction member and said support surface is of a first volume and a second position in which at least part of said suction member is moved away from said surface whereby the space between said suction member and said support surface is of a second volume which is larger than said first volume to releasably secure said utensil to said support surface.

Abstract: A cooking apparatus is provided. The cooking apparatus includes a cooking cavity, an upper space formed above the cooking cavity, lateral side spaces formed to at opposite lateral sides of the cooking cavity, a rear space formed behind the cooking cavity, and a lower space formed below the cooking cavity. A fan provided in the rear space generates a cooling flow that cools components housed in the rear space. A cooling flow path extends from the rear space and into the upper space and lateral side spaces. Flow from the upper space enters the door to cool the door and is exhausted through a lower portion of the door. Flow from the lateral side spaces, which includes an exhaust flow from the cooking cavity, is guided to the lower space and exhausted. In this manner, the cooking apparatus can be completely cooled and cooking odors and heat appropriately exhausted by the cooling fan positioned in the rear space.

Abstract: A system and method for producing a cooked food product using multiple sections is described. The system includes a frying section for receiving and frying an uncooked food product to produce a partially cooked food product; a transition section operatively connected to the frying section for receiving and conveying the partially cooked food product at a substantially stable food temperature; and a baking section operatively connected to the transition section for receiving and baking the partially cooked food product conveyed from the transition section to produce the cooked food product.

Abstract: A cooking device comprises a cooking surface and a wall structure that extends away with respect to the cooking surface. Examples of the cooking device include a closure configured to be moved with respect to the wall structure from a first position to a second position. Access to the cooking surface is provided when the closure is oriented in the first position and the closure is configured to cooperate with the wall structure to define a cooking chamber when the closure is oriented in the second position. A handle can be attached to the closure, wherein the closure is configured to move from the second position to the first position by moving the handle away with respect to the wall structure. In addition or alternatively, the cooking device may include a rotisserie device with an arm configured to move from a retracted position to an extended position with respect to the wall structure.

Abstract: A cooking apparatus equipped with a heating device enabling uniform distribution of heat. The cooking apparatus includes a plate to put a cooker thereon, a heater disposed under the plate, and a guide member disposed between the plate and the heater to induce energy emitted from the heater toward the plate.

Abstract: A steaming oven having a collector plate disposed in an oven chamber. A collector plate is disposed above a boiling water reservoir in the oven chamber. The collector plate has a drain tube inserted into an overfill tube. Waste material from the steam and food droppings is conveyed from the oven chamber via the drain tube and the overfill tube. A barrier shields one or more water level probes or sensors from water turbulence, thereby providing reliable water level sensing by the water level probes or sensors.

Abstract: A lifting-cover type frying-roasting device is provided. The frying-roasting device comprises a bottom base (1), an oil storing plate (2), an electric heating frying-roasting plate (3) and an upper cover (4). There is respectively a boss (15) extending backwards at two sides of the back end of the bottom base (1). A r-shaped orbit (16) whose opening is from its back end and extends toward its front lower part is respectively set in the inside of each boss (15). There is respectively a short jointed shaft (42) extending outward at the back end of two sides of the upper cover (4). Each short jointed shaft (42) is inserted in the corresponding r-shaped orbit (16) so that the hinging connection between them is formed. There is respectively a block wall (17) that extends from the back end to the inside of each boss (15). The height of two blocking walls (17) is lower than the opening of the r-shaped orbit (16).

Abstract: A steam cooker includes a steam chamber for initially containing water to be converted to steam, and a holding chamber in fluid communication with the steam chamber for receiving the steam. The holding chamber has an opening proximate a first end for receiving an item to be heated by the steam, and is positioned at an angle of inclination so that condensation formed on an interior surface of the holding chamber drains away from the opening and towards a second end positioned lower than the opening. A burner can heat the steam chamber to convert the water into steam. The burner can be connected to a tank of combustible gas. The steam cooker can be constructed of aluminum.

Abstract: An electric pot keeping food warm and infusing aroma comprises a main body, a water storage device, a manifold and a control module. The main body has an outer pot, an inner pot, a pot lid and a water inlet. The water storage device has a first water outlet and a second water outlet respectively arranged at different water levels. The manifold further has a first branch pipe to the first water outlet, a second branch pipe to the second water outlet, a first valve for the first branch pipe and a second valve for the second branch pipe. When the first/second valve opens, the first/second branch pipe allows water to flow from the water storage device into the outer pot via the first/second water outlet, the first/second valve, and the water inlet. Further, scented oil may be added into the water storage device to change or increase flavor of cooked rice.

Abstract: A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity.

Abstract: It is disclosed a household multi-purpose cooking appliance that can function in a barbecue mode, in an oven mode and in a fryer/boiler mode. The appliance comprises a cooking chamber with a top aperture closed by a lid associated to a heating element and an insulating cover. The cooking chamber can contain a lower heating element for use in the oven or fryer cooking mode. A pan is inserted in the cooking chamber in the fryer mode.

Abstract: The present invention relates to a coating layer structure for heat-cookers, and more particularly, to a coating layer structure for heat-cookers wherein said structure has been produced by forming an aluminum oxide (Al2O3) layer on the surface of an aluminum heat-cooker by anodic oxidation and then applying thereon either an anion- and far infrared ray-emitting, inorganic ceramic coating agent or a non-stick, inorganic ceramic coating agent, said both coating agents being non-toxic to human body, and whereby said structure, on heating, does not release any carcinogens and increases heat conductivity at the same time, and said structure also has excellent anti-corrosive and anti-abrasive properties.

Abstract: A cooker having a base unit and a cover. The cover including a top and bottom ends. The bottom end having a circular edge extending straight and upwardly therefrom to form an annular wall. The annular wall further extending inwardly to form a top portion.

Abstract: There is provided a toaster grill having a lower housing that supports a lower cooking surface and an upper housing that supports an upper cooking surface. The upper housing pivots with respect to a “U” shaped frame that is hinged with respect to the lower cooking surface. A locking hinge allows the pivoting motion of the frame to be automatically arrested in an intermediate orientation between the fully closed and fully open grill orientations. The locking hinge automatically resets when the upper housing is rotated from the fully open grill orientation to the fully closed orientation.

Abstract: A vertical rotisserie sub-assembly, comprising: (a) a housing; (b) a motor; (c) an energy source; (d) a switch; (e) a rotating member; (f) a lower suspending member; and (g) an upper suspending member.

Abstract: A stackable mold unit for molding and cooking a food product, the mold unit comprising a plurality of adjacent compartments to contain the food product in corresponding food product units, with the stackable mold unit being capable of being stacked on an identical stackable mold unit, wherein the adjacent compartments being separated by longitudinal inner vertical walls defining a space between adjacent compartments, with the space between adjacent compartments including flaps defining a fluid flow along the longitudinal inner vertical walls and towards other identical adjacent mold unit and with end walls including opening for the passing of fluid.

Abstract: A cooking apparatus with an information exchange system that involves an assembly featuring a cooking apparatus such as a smoker or an electric turkey fryer and an information exchange system that provides for local and/or remote monitoring of cooking characteristic that preferably includes food item temperature probing that is displayed externally on the cooking appliance as in a local remote cooking characteristic information conveyance device that are preferably either in unidirectional of bi-directional.

Abstract: A cooking grill includes a housing having a generally open internal area and an open upper end. The grill includes an electrical heating element having a heating portion and a first coupling component. The grill includes a gas heating element having a heating portion and a second coupling component. A third coupling component complementary to the first coupling component allows the first and third coupling components to be selectively joined. An electrical control regulates an amount of electricity delivered to the third coupling component. A fourth coupling component allows the second and fourth coupling components to be selectively joined. A gas control regulates an amount of gas passed to the fourth coupling component. A food support element is selectively positionable over the support element generally adjacent the housing upper end.

Abstract: An improved system and methods useful for the cooking of one or more food items by the application of a non-ambient temperature developed within a temperature retentive element. The temperature retentive element can be sized and shaped to form a cooking box in which cooking at a temperature relative to the non-ambient temperature may proceed and from which the food item, when fully cooked, may be served.

Abstract: An outdoor smoking system including a smoking device coupled to a cooking vessel. The smoking device includes a feed chute for continuously supplying fuel to a burning chamber without user intervention. The feed chute is positioned above the burning chamber to gravity feed the fuel into the burning chamber. A grate positioned in the bottom wall of the burning chamber allows ash created by the burning to fall out of the chamber into an ash tray. As ash leaves the chamber through the grate, additional fuel in the feed chute is allowed to enter, maintaining a substantially constant burning mass in the burning chamber.

Abstract: A griddle for cooking a food product includes an upper surface, a lower surface, a first side, a second side, a front side and a rear side. A serpentine passageway is formed on the lower surface. A collector tank is secured directly to the lower surface adjacent to the first side of the griddle. The collector tank is in communication with the serpentine passageway formed on the lower surface. A boiler is secured directly to the lower surface adjacent to the second side of the griddle. The boiler is in communication with the serpentine passageway formed on the lower surface. Heat may be applied directly to at least one of the collector tank and the boiler for heating a fluid disposed therein and supplying the heated fluid to the serpentine passageway for providing heat for cooking a food product disposed on the upper surface of the griddle.

Abstract: A hot dog grill for cooking hot dogs or similar food products is disclosed. The grill has an inclined heating surface defined on a sloping top plate. A grill assembly having a top cross member is placed over and in proximity to the heating surface. The grill assembly is moveable between two positions relative to the inclined heating surface. The grill assembly has a pair of sides which support rails. The rails are interlocked with sockets on the sides of the sloping top plate to guide the movement of the grill assembly. Lateral rods are installed between the sides of the grill assembly. Hot dogs and similar foods are cooked on the heating surface and rest on the lateral rods. A motor has a rotating shaft extending from the inclined heating surface. The rotating shaft is mechanically coupled to the top cross member of the grill assembly via a pivot block and pin.

Abstract: A barbecue rack includes a rack body, a swivel seat and a rotating unit. The rack body has a disc therein. The disc has a first gear section. The motor has a shaft penetrating through the disc and secured with the swivel seat. The swivel seat comprises a locating block to accommodate the rotating unit. The rotating unit has a first insertion hole at a front end for a skewer to seat thereon. The rotating unit has a second gear section around the edge of the rotating unit to be meshed with the first gear section. When the motor is activated, the rotating unit will be linked to spin on the locating block so as to roast the food evenly.

Abstract: The invention relates to a cooking oven for bread, patisserie and pastry products or similar, including at least one cooking chamber with a fixed or moving floor, on which products are supported during cooking, whether directly or on a suitable cooking support, such as a plate a mesh or a cooking mold. There is also a radiant heating device for the floor arranged under the floor, called a floor hotplate. The floor and the floor hotplate have a space therebetween, the space being provided for closed-circuit convective circulation of a heating fluid, the floor having a permeable embodiment for a complementary heating of the products through the same by convection. The oven permits a combination at the floor of heating by conduction and radiation with heating by convection.

Abstract: A griddle for cooking and preparing foods and more specifically a griddle for use with a gas or a propane outdoor grill or barbeque. The griddle can include a cooking surface, a trip tray, a first sidewall, a rear wall, a second sidewall, a first cross brace, and a second cross brace. The first sidewall can include a first upper sidewall and a first lower sidewall. The rear wall can include an upper rear wall and a lower rear wall. The second sidewall can include a second upper sidewall and a second lower sidewall. The griddle can include at least one aperture located in each of the first lower sidewall, the lower rear wall, the second lower sidewall, the first cross brace, and the second cross brace. The griddle can be made of a metal, which can be a stainless steel.

Abstract: The present invention relates to a turning type charcoal roast board, and more particularly, to a turning type charcoal roast board, wherein if exchange of a used roast board is required during roast of meat using a charcoal fire, new roast rods are placed at an opening of a main body of the roast board in such a manner that the roast rods stored in a roast rod-supplying box are fed via a moving means through users simple operation of a control device for controlling the feeding of the roast rods installed on a main body of the charcoal roast board, and roast rods used at the opening of the main board are transferred to and received in a roast rod-receiving box by means of rotation of the moving means. According to the present invention, the roast board can be rapidly exchanged to prevent meat from being burned, and it is possible to eliminate inconvenience in use due to frequent exchange of roast boards.

Abstract: A method for steam cooking includes introducing steam, from a steam generator device, into a food cooking container through a supply conduit so that at an inlet opening to the food cooking container the steam enters tangentially to a wall of the food cooking container. The generation of steam is controlled by a control system so as to provide a difference between the pressure in the supply conduit and the pressure in the interior of the food cooking container of at least 1 kPa.

Abstract: The present invention is directed toward an improved rotisserie oven, having the following features: a removable side mounted control box; single wall oven cabinet construction; single wall oven cabinet construction with tabs protruding from the lower side edges of the oven cabinet which mount feet to support the cabinet; a rigid heat coil structurally connected to the removable control box; a heat coil, supported by a bracket within the oven cabinet which both allows the heat coil to be slid in and out of the oven cabinet and allows for expansion of the heat coil when the coil is energized; a light bulb integrated with the removable control box so that the bulb's globe protrudes into the interior of the oven cabinet when the control box is mounted on the oven cabinet; a drive mechanism integrated into the removable control box which allows the control box to be easily removed from the oven cabinet; a drip pan located below the spit, which has its liquid catching reservoir recessed in from the pan's perimeter

Abstract: A method and apparatus are provided for steaming and blending food products such as baby food. The apparatus includes a base including a steam chamber and a drive shaft. A container assembly can be mounted to the base in an inverted position for steaming the food and in an upright position for blending the food. The apparatus may further include a baby bottle sterilizing unit and a bottle warmer.

Abstract: A cooking system for cooking foods using a combination of magnetic induction, convection and radiant heat, including a magnetic induction stage proximate the inlet end of a cooking chamber in which food is cooked by convention and radiant heating. A conveyor system, either continuous or configured in stages, passes food from the magnetic induction heating stage to and through the radiant and convention heating stages.

Abstract: The interchangeable multi-purpose cooking apparatus may be used as a normal stove, a grill, a frying pan, a barbecue, a baker, a steamer, a poacher, a chip fryer, a fondue or a Chinese wok. With some small modifications it can be used as a pressure cooker or even as a lighting device or a heater. This portable apparatus consists of a heating pan (1) and a cooking pan (2) which fits into the heating pan and accessories which allows it to carry out the various cooking operations. The heating unit is a heating pan comprising a heating mechanism and insulation for protection. The heating mechanisms are mutually interchangeable. The heating pan, when upside down fits upon the cooking pan, so that they are also in interchangeable positions.

Abstract: An insert for a kitchen pot that facilitates the steaming of hot dog buns while providing access for inserting and retrieving hot dogs into boiling water in the pot is disclosed. The steamer insert releasably attaches to a kitchen pot and has an opening that is dimensioned for insertion and retrieval of at least one hot dog through the insert into boiling water in the cooking container, where the top of the boiling water is positioned below the bottom of the insert. The steamer insert has pivoting handles that: fold for compact storage of the insert; adapt to different diameter pots, accommodate the placement of the pot lid on the handles.

Abstract: An automatic cooking device of the present invention comprises a rotating body and a cooking vessel that can regulate and control cooking processes. The rotating body is connected to a fixed structure, and the cooking vessel is attached on top of the rotating body. The automatic cooking device further utilizes integrated rotating devices, the cooking vessel and several driving motors to perform 3-dimensional movement including rotation, vibration, expanding and contracting motions, swinging or a combination of these motions. The automatic cooking device of the present invention is designed in such that it is simple to use and cost effective yet imparts meals cooked therein with the taste and flavor of food cooked traditionally. In other words, the automatic cooking device can cook various meals rapidly without impairing in quality of taste and flavor of the food. The automatic cooking device also can be used to prepare different meals.

Abstract: A cooking rack accessory for steaming food and a method thereof. The cooking rack accessory comprises of a support frame that includes a toroidal fluid reservoir configured to store a fluid. A manifold is disposed above the fluid reservoir and is in fluid communication with the fluid reservoir. A toroidal steam chamber is disposed above the manifold and is in fluid communication with the manifold and the fluid reservoir. A plurality of coupling members is coupled to the support frame and configured to selectably couple to a cooking rack. The coupling members are elongated members extending from the fluid reservoir and arch over a cooking rack. A plurality of steam apertures is disposed through the steam chamber to release steam. A selectably sealable fill aperture includes a spout member coupled to a funnel member, which is all in fluid communication with each other and with the fluid reservoir.