Abstract: A roaster includes a seating shoe, a chassis, an electrical heater, a sidboard, a fascia, a tie strap and a frying tray, wherein the chassis is fixed on the seating shoe, and the chassis has three slots along the periphery. The electrical heater has a vertical segment with a plug-in member and a circular segment bent in level state on the top portion. The sideboard, shaped like a wave board, has a plurality of plug-in strips formed along the bottom edge and a plurality of angled straps extending along the top edge thereof. Each angle strap of said sideboard has an aperture at center portion. The fascia includes a plurality of high-rised ribs, low-rised ribs, holes, a longitudinal hole and a slot thereon. The tie strap includes two side straps at respect ends adapted to be inserted into the slots of the chassis and the fascia, respectively, to secure thereto.

Abstract: A multi-purpose cooker for steaming, drying or boiling foodstuffs includes a base having a switch, an electric heater mounted on the base, a bottom plate mounted on the electric heater, a water container mounted on the bottom plate, a water collector mounted on the water container, a plurality of drying pans mounted on the water container, a steaming pan mounted on the drying pans, a cooking pan mounted on the steaming pan, a cover mounted on the cooking pan and formed on a top with a recess having a center hole, and a plurality of ventilating perforations, and a lid formed with a recess at a center and a plurality of slots thereon.

Abstract: A smoker insert for a gas barbecue comprises a drip pan designed to be supported by the lower grate of a gas barbecue, and a vertical baffle extending from the drip pan upwards to subdivide the cooking compartment. The drip pan is sized to fit on about 1/2 of the lower grate area so that the baffle subdivides the cooking compartment about in half. The baffle occupies a very substantial portion of the cross-section of the cooking compartment so that the side and top edges of the baffle are close to the inner surfaces of the lower shell and the closed barbecue lid. By this arrangement, a small clearance is provided around the drip pan and the baffle, between the insert and the inner surfaces of the lower shell and closed lid. A flame suppressor is provided to control flames and flame-ups.

Abstract: Bagel cooking apparatus which includes a casing divided into a lower zone in which uncooked bagels can be boiled and an upper, oven zone for subsequently baking the boiled bagels. A cam mechanism with an externally accessible operator is provided to move a bagel-supporting structure housed in the casing between the lower, boiler zone and the upper, oven zone. A control system allows a user to independently control the operation of the bagel cooker during the boiling and baking steps.

Abstract: A steam oven includes a chamber for receiving food, a water tank having a discharge valve, and a reservoir in communication with the water tank and the chamber. A barrier divides the reservoir in a receiving compartment and a separate boiling compartment. A passage in the barrier allows the receiving compartment and the boiling compartment to fluidly communicate with each other. In use, water flows from the water tank into the receiving compartment, and then from the receiving compartment into the boiling compartment to be converted into steam. The barrier retards heat transfer from the water in the boiling compartment to the water in the receiving compartment to prevent the water in the receiving compartment from becoming agitated to an extent where air would be allowed to flow through the discharge valve into the water tank, thereby causing an untimely release of water from the water tank into the reservoir.

Abstract: An annular trough is formed integrally with the rim of a bowl-like wok to provide a place to store and cook ingredients individually while one or more other ingredients are being cooked in the bowl. A cover used in combination with the wok is comprised of sheet metal formed as a truncated hemispherical configuration by metal spinning techniques. The cover mates with the wok in such manner that there is an annular passageway or gap that provides for convection of heat from the bowl of the wok to the trough for keeping ingredients stored therein warm or for cooking other ingredients that are stored in the trough. The cover covers the entire radial width of the trough.

Abstract: A vertically oriented duel grill comprising a generally upstanding box-shaped housing having a latitudinal front opening with a cooking chamber therein. A structure is provided for holding food to be cooked. A component is for vertically suspending the holding structure within the cooking chamber in the housing through the front opening. A facility within the cooking chamber is for supplying heat to opposite sides of the holding structure. The food can be cooked on both sides simultaneously, while any fats and liquids from the food can drip down away from the food.

Abstract: A compact outdoor cooking unit having a cooking mode and a transport and storage mode. The outdoor cooking unit has a foldable stove. In the cooking mode, the stove is in the extended state. A base plate of a firebox has a hook flange and the foldable stove has a releasable locking flange along the lower end of an end wall thereof. The locking flange of the stove is releasably secured to the hook flange of the base plate when the foldable stove is in an extended state for the cooking mode. The outdoor cooking unit also includes a base, a pan, and a griddle. In the transport and storage mode, the pan is seated on the base within the upstanding walls of the base. In the transport and storage state, a griddle seats on the pan with the depending walls of the griddle surrounding the pan. The base, the pan, and the griddle, respectively, have vertically aligned handle hooks.

Abstract: A barbecue pit has a oven and a firebox mounted upon a frame which includes a reach pole, wheels, and a trailer hitch. The heat and smoke from the firebox enters into the bottom of the back of the oven. A baffle regulates the flow of heat into the oven and prevents flames from entering the oven. A chimney has its intake located at the bottom of the front of the oven and extends to sufficient height to prevent smoke from getting in the eyes of attendants. Access to the oven is by a rack opening. A rack rolls in and out of the oven on rollers and has a series of doors which close the rack opening of the oven when the doors are aligned therewith. The rack opening and intermediate doors, the oven is rarely opened so that smoke and heat escapes therefrom.

Abstract: An apparatus is provided for serving the dual purposes of baking bread and for churning butter. The apparatus includes a processing chamber which releasably receives a pan which retains the ingredients to be processed. The pan includes a paddle which rotates to stir bread and to churn butter. The processing chamber further includes a heating element surrounding the pan which heats the pan during a bread baking operation. A power controller controls a motor which drives the stirring paddle and controls the heater during a bread baking operation. A switch is supplied between the power controller and the power supply to disconnect the power controller during a butter churning operation. The switch further connects the motor which drives the stirring paddle directly to the power source when the switch is set in a butter churning position.

Abstract: A gridiron (1) is movable both vertically and horizontally and can thus be moved in space with a single handle. A locking device consisting of a simple screw or clampdevice may be provided to securely hold the gridiron in a determined position. The movability of the gridiron (1) is achieved using a parallelogram device (9-16) by means of which the gridiron (1) remains horizontal in all positions. The disclosed gridiron design allows food to be placed and removed from the gridiron much more easily and also the cooking stage of individual parts of the grilled foods to be checked. In addition, the grilled foods can be swivelled to a serving, so that the guest may choose the piece they wish. The gridiron (1) is provided with a holding device (17-20) which can be mounted either directly on a garden grill or on a separate stand.

Abstract: A toaster attachment comprises a wire basket 20 that may be fitted to a conventional toaster. The attachment includes securing means 9 and means 15 for rotating the basket member 20 above the bread receiving opening of a conventional toaster. In this was a conventional toaster may be used to toast or warm through food products other than flat slices of bread, for example bread rolls, muffins, marshmallows, nuts etc, using the heat generated by the heating elements within the toaster. The attachment may be a completely seperate element from the toaster, or certain elements may be incorporated into the toaster itself.

Abstract: An oven for baking a food product. The oven comprises a stone covered bottom that includes a baking area in which the food product may be baked. A top is connected to the bottom and constructed to form a domed chamber over the baking area. A constant heat source is connected to the bottom to provide a constant heat within the chamber. A first passageway extends through the top and has a size sufficient to pass an unbaked food product into the chamber. A second passageway extends through the top and has a size sufficient to remove a baked food product from the chamber.

Abstract: A barbecue grill assembly adapted for simultaneously cooking one food and warming another, the grill comprising a base component having an upper portion and lower portion, a rearward end, a forward end, and two side walls extending between the rearward and forward ends, an opened top, and a closed bottom, the base component having a charcoal rack positioned within lower portion, the base component further having a food rack positioned above the charcoal rack; a lid component having an upper portion, a lower portion, a rearward end, a forward end, and two side walls extending between the forward and rearward ends, a closed top and an opened bottom, rack receiving means positioned upon the side walls of the lid component; an upper lid rack adapted to be received within the upper rack receiving means of the lid component; and a lower lid rack adapted to be received within the rack receiving means of the lid component, the distance between the upper lid rack and the lower lid rack being such that food items may b

Abstract: The device for holding a built-in cooking apparatus, especially a glass ceramic cooking apparatus, in an opening provided in a cooking apparatus receptacle (1), includes a cooking apparatus housing (2) containing heating elements; a cooking apparatus upper portion including a cooking panel (6) and a border frame (4, 5) around the cooking panel (6); a releasable clamping connection device (3, 8) for releasably attaching the cooking apparatus upper portion from above with the cooking apparatus housing; and an attachment device (3) for attaching the cooking apparatus housing (2) in the cooking apparatus receptacle (1).

Abstract: An apparatus and method for maintaining the lateral spacing of parallel rows of tortillas while transferring tortillas between two vertically spaced conveyors. The tortilla transfer guide is positioned adjacent to two generally horizontal, vertically spaced endless belt conveyors. The tortilla transfer guide has at least one scalloped section having a center of curvature aligned with the longitudinal axes respectively corresponding to an associated row of tortillas travelling towards the guide on the upper conveyor and an associated row travelling away from the guide on the lower conveyor. Each scalloped section is capable of moving a laterally misaligned tortilla towards its center of curvature, which is aligned with the proper longitudinal row axis on the lower conveyor.

Abstract: An automatic baking machine includes a hollow housing, a container disposed in the housing for containing dough therein, a temperature sensing unit disposed in the housing for detecting an initial container temperature of the container when the automatic baking machine is activated, a heating device operable so as to heat the container, and a programmable microcomputer control unit connected to the temperature sensing unit and the heating device for controlling the heating device to preheat the container up to a preheating temperature corresponding to the initial container temperature for a predetermined time period when the initial container temperature detected by the temperature sensing unit is lower than a predetermined temperature.

Abstract: An oven with a heated interior volume, an access into the heated interior volume, and a door mounted adjacent to the heated interior volume for pivoting between closed access and opened access positions and having a concave interior surface defining an interior space adjacent to the heated interior volume.

Abstract: A machine for preparing pasta-based dishes for direct consumption starting from precooked deep-frozen pasta products, comprises at least one basket adapted to receive the dosages of precooked deep-frozen pasta, a vat containing heated water, a drive arrangement for moving the basket between a dipped position where the basket is submerged under the heated water contained in the vat for heating the precooked deep-frozen pasta and a removed position where the basket is removed from the vat.

Abstract: Various representative commercial cooking devices are disclosed wherein a recirculating flow of heated air, at a food cooking temperature, is created within a housing in which a horizontally disposed food support and cooking member, such as a perforated metal plate, a solid griddle plate or a metal broiling grate, is positioned. A plenum structure is utilized to convert a portion of the continuously recirculated air into a spaced series of relatively high velocity heated air impingement jets which are caused to laterally diffuse and at least slightly overlap prior to striking at least one side surface of the food support structure. In this manner, each food support structure side surface subjected to such diffused jet impingement is evenly blanketed with heating air to thereby very uniformly transfer heat from the air to the food support structure, and thus to the food supported thereby, at an accelerated rate.

Abstract: An expansible cyclone stove includes an expansible mount fastened to a stove body thereof to hold a lid for permitting the lid to be adjusted upwards from the stove body to increase the holding space for holding a cooking container inside the stove body. The expansible mount is consisted of an angle frame fastened to the stove body, and a connecting block pivoted to a handle on the lid and having a bottom extension inserted in a chamber on the angle frame and locked in either upper limit or lower limit position by a screw and a locknut.

Abstract: Barbecue apparatus includes a housing and a top defining a primary vent interconnecting the interior of the housing to the ambient atmosphere. A fuel grate is located within the housing interior spaced from the housing bottom. A grill is located in the housing interior at a location between the fuel grate and the primary vent. A secondary vent is positioned below the grill and above the grate for venting potentially harmful combustion gases, such as carbon monoxide gas, from the housing interior.

Abstract: A disposable system provides means for caterers to transport, serve, and display food, although the system may also be used by campers, picnickers, or the like. A plurality of bent wires and plastic legs are provided in a kit form which may be assembled into a knock-down stand for supporting disposable utensils. The plastic legs are shaped to avoid marring a supporting structure. The bent wires also support a suitable burner.

Abstract: A multiple unit wok apparatus is provided for simultaneously cooking several separate ingredients and, when cooked, the ingredients from each wok bowl can be easily mixed together if desired. The individual wok units are attached together. The individual wok units each have mating lids which, when in place, mate with each wok bowl and form a sealing covering over the bowls.

Abstract: An automatic foodstuff cooking apparatus for automatically processing and cooking a foodstuff wherein the automatic foodstuff cooking apparatus includes a cooking chamber which is arranged in the region between a receiving unit and a takeout unit both of which are located on the front side of the apparatus is disclosed. The front surface of the cooking chamber is covered with a transparent panel. A first cooking unit is arranged on the receiving unit side of the cooking chamber and a second cooking unit is arranged on the takeout unit side. In addition, at least one foodstuff producing unit is arranged on the rear side of the first cooking unit. With such construction, the apparatus is not required to employ any cook for operating the apparatus, and moreover, manpowers required for removing dirty dishes, bowls or the like after completion of a cooking operation can be eliminated. Additionally, the apparatus can be designed and constructed in smaller dimensions.

Abstract: A cover door structure is arranged for mounting to a top wall of a toaster assembly to selectively overlie the bread receiving slots directed through the top wall of the associated toaster for heat conservation and accelerated toasting of bread directed within the toaster structure. Manual or automatic cooperation of the doors are arranged relative to an associated toaster assembly.

Abstract: A barbecue grill assembly including a main cooking chamber, a removable cooking grid positioned within the main chamber above a primary heat source, a frame for supporting the cooking grid and a drawer element connected to and supporting the frame for rollably withdrawing the cooking grid from the main chamber. The assembly also includes an elevator mechanism for raising and lowering the frame and cooking grid without the need to remove any elements from within the main chamber. A rotisserie is also provided removably supported on the frame which facilitates withdrawal of the spit and cooking food held on the spit from the main chamber for attending without the need for handling hot food or spit. An overhead infrared heating element, side grill elements, a warming chamber and other features are also disclosed.

Abstract: Frozen meals are placed in a hermetically sealable cooking space (2) in which explosion-like puffs of steam are produced. Before the puffs of steam are produced, the air present in the cooking space can be heated. The puffs of steam are produced by evaporation of dosed quantities of water. Water is introduced into the cooking space (2) through a nozzle (40) which opens into the cooking space. The means can be regenerated or even cooked with the greatest possible care in the shortest possible time without detriment to their quality.

Abstract: A toaster with multi-function has a heating plate including two recess one of which is sized to receive a coffee cup thereon to warm up while the other recess is sized to receive an egg broiler which has a plurality of holes adapted two receive eggs thereon, a plurality of stands to support the broiler to stand on the recess, and a handle extending upwardly from the center portion thereof. A steam pot being formed by two half-rounded plates for frying egg each having a recess at center portion therreof adapted to receive an egg yellow while the flat portion surrounding the recess is adapted to receive egg white. A cap of a dome shape being sized to cover the egg broiler and the steam pot therein.

Abstract: A grilling surface is cooled by circulating water from a reservoir. The surface is preferably formed by two parallel metal sheets which are deformed to space them apart and to form heat passageways therethrough. The sheets and the circulation passageway formed therebetween extend continuously between and around the heat passageways. Reservoirs on the sides of the circulation passageway are in direct communication therewith and are configured to receive pans. Food in the pans is cooked by heat from the water in the reservoir. Covers on the grill and pans may be aligned to communicate steam from the pans to a grilling chamber formed by the grill cover. The grilling surface may be flat. Alternatively, it may have a wok-like configuration.

Abstract: The grill has separately adjustable left and right grill surfaces and independently controllable left and right burner portions. A removable heat shield impedes heat transfer between the left and right sides, to permit different cooking temperatures at the same time. A slotted heat distribution plate minimizes hot spots on the grill surface while allowing a controlled flare-up to enhance the barbecue flavor.

Abstract: Gas-fired cooking apparatus comprising a combined griddle and broiler unit, including a hinged broiler heat source which can be selectively raised or lowered over the cooking surface of the griddle is disclosed. The heat source is ignited by an electro-mechanical system responsive to the position of the broiler top, and which ignites the heat source only when the top is lowered. An exhaust system is provided for removing combustion products from the cooking surface.

Abstract: A cooker comprising a cooking chamber and a means for introducing water into the cooking chamber in liquid or in steam form is disclosed, whereby the cooker is characterized in that it comprises a means for eliminating moisture from the cooking chamber, comprises at least one moisture sensor in the cooking chamber and comprises a control means that registers the output signals of the moisture sensor as first control parameter and compares them to a rated value and, according to the result of the comparison, drives the means for introducing water into the cooking chamber or the means for eliminating moisture from the cooking chamber.

Abstract: A monolithic upper section contains a boiler surrounding an initial cooking chamber. A lower section contains a final cooking chamber aligned vertically with the upper chamber. Superheated water is piped from the boiler into the upper chamber. Valve controlled piping transfers steam from the upper chamber to the lower chamber and discharges steam and cooking water from the lower chamber, to maintain predetermined temperature and pressure levels within the two chambers. Ball valves in the lower ends of the two chambers allow the partially cooked product and cooking water to drop from the upper chamber into the lower chamber, and the drained fully cooked product to drop from the lower chamber onto a serving plate.

Abstract: A cooking device for rotating foods on a barbeque has a frame, a plurality of front bearings in a front wall and an equal number of rear bearings in a rear wall arranged in pairs on common axes, a plurality of cylindrical rollers received in respective pairs of bearings, and having drive portions extending outwardly from the front or rear wall means, and a chain drive rotating the rollers, and in which the tubular rollers are disengagable from the bearings and the chain drive for cleaning.

Abstract: A picnic cooking assembly includes a skillet, a cooking pan, and a kettle. The cooking pan nests within the skillet and the kettle nests within the skillet over the cooking pan. The cooking pan, inverted, fits over the skillet to form a food storage container. Moreover, the kettle is formed with a spout covered with a cap which is also securable to the kettle as a handle. Attached to the skillet is a handle which, when the cooking assembly is assembled, fits over and around the kettle, locking the cooking assembly together.

Abstract: A baking machine provided with a yogurt manufacturing device and a manufacturing method thereof are disclosed with: a first heating means; a baking room; a first temperature sensor; a controller for controlling all components; a yogurt preparing vessel; a fermenting room for accommodating the yogurt manufacturing vessel; a temperature elevating device for elevating the fermenting room temperature; a second temperature sensing means for detecting the fermenting room temperature; and a temperature lowering device for lowering the fermenting room temperature. Through manipulations of selective switches, either yogurt can be manufactured simultaneously with the baking of bread, or only yogurt or only bread can be manufactured.

Abstract: A barbecue construction using a pair of dual-type truck wheels, one of the pair forming a lower base member and the other of the pair forming an upper firebox member. The lower wheel is disposed on an underlying ground surface with its wheel hub member facing upwardly, and the upper wheel is disposed, in inverted condition, on the lower wheel so that the upper level is supported by its hub member on the hub member of the lower wheel. The aligned axle bores of each wheel are closed to the passage of air therethrough by a plate arrangement that provides a central axis of rotation of the aligned wheels so that rotation of the upper wheel relative to the lower wheel moves the lug bores associated with the upper wheel into and out of alignment with the lug bores associated with the lower wheel and thereby selectively control the upward passage of air therethrough.

Abstract: A method and apparatus for cooking includes an apparatus convertible from a grill to a bake oven. The apparatus has a fire box positioned below a grill and incorporates a closed chamber supported on the fire box and enclosing the grill. A pivotable plate is mounted immediately below the grill and is pivotable between a vertical position and a horizontal position. In the horizontal position, the plate is latchable below the grill so as to separate the grill from the fire box. In this horizontal position, the closed grill chamber functions as an oven. When the pivotable plate is dropped into the vertical position, the grill is in direct communication with the fire box and can be used in a normal grill fashion.

Abstract: A cartridge for a grill exhaust system. A fan unit directs and exhausts a stream of fumes and particles created by cooking away from an apertured cooking surface and has a main frame defining an exhaust plenum, a support system for a flow diverger cartridge and a replaceable flow diverter cartridge insertable in the plenum below the cooking surface. A cartridge body has a flow diverter assembly within the cartridge body for inducing undulation in the exhaust stream so that the particles and liquids are separated from the stream and collected on the assembly while the fumes are directed downwardly from the cooking surface through the vents. A support system supports the cartridge when the cartridge is placed in the plenum so that the cartridge is demountable relative to the plenum.

Abstract: An elevator for a toaster is disclosed which has a first portion for supporting one or more frankfurters generally side by side between an opposed pair of heating elements in the toaster. The elevator includes a second portion for supporting one or more buns one in each bun heating chamber each bun being adjacent to a single heating element. The frankfurters are heated on two sides where the buns are heated on only one side. The side by side orientation of the first portion is at right angles to an axis formed between two of the buns when the buns are supported in the bun heating chamber by the second portion. In another aspect of the invention a toaster is provided which includes a frankfurter heating chamber, at least one bun heating chamber, and at least one heating element interposed between the frankfurter heating chamber and the bun heating chamber. The heating element simultaneously heating both the frankfurter and the bun.

Abstract: An improved method of cooking and an improved broiler/oven that provides different levels of heat to cook meats or the like at a relatively high heat condition and toast buns or the like, at a relatively lower heat condition. Trays are moved from the front of the oven to the rear at an upper level within the oven and are then lowered and re-directed back toward the front at a lower level while retaining their face-up condition. Heaters are positioned between the two levels such that objects on the trays are heated on one side while being transported toward the rear of the oven and are heated on the other side while being returned to the front.

Abstract: A cartridge for a grill exhaust system with a fan unit directing and exhausting a stream of fumes and particles created by cooking away from an apertured cooking surface and having a main frame defining an exhaust plenum and a pair of inwardly facing and mutually opposing shelves has a removable and replaceable flow diverter cartridge insertable in the plenum below the cooking surface which includes a cartridge body having a flow diverter assembly within the cartridge body for inducing undulation in the exhaust stream so that the particles are separated from the stream and collect on the assembly while the fumes are directed downwardly from the cooking surface through the vents.

Abstract: An assembly for a variable position gas barbecue burner includes a burner and a prop assembly. The burner is positioned over the prop assembly such that it is raisable and lowerable with respect to the prop assembly as well as slidable across the prop assembly.

Abstract: Cooking apparatus is provided for cooking food products in a continuous manner whereby the moisture formed during the process of cooking is removed from the cooking oil and the time-temperature profile within the cooker along the cooking path may be adapted to substantially conform to a linear or non-linear curve. The apparatus provides a novel process for cooking specialty snack foods having harder bite and/or lowered oil content.

Abstract: An automatic and continuous rice cooking system comprises a spiral rotary steam vessel with an elongated steam jacket having a semi-circular bottom and housing a screw conveyer, and a steam tunnel passage provided with a mesh conveyer connected to the outlet port of the vessel at its terminal end via a duct. As raw rice is charged inside the steam vessel from one end of the steam vessel, the rice is gradually steamed as it is conveyed by the screw conveyer toward the other end, during which time the rice is subjected to a steaming process in which starch is released from the rice, a gelatinization process in which the starch is gelatinized, and an adsorption process in which the gelatinized starch is adsorbed by the rice grains.

Abstract: A grilling unit for cooking or roasting large quantitites of food items at a single time is described. The unit employs a grilling surface positioned on a grid frame which is continuously adjustable by means of a bevel gear transmission. Roasting of food items is accomplished by use of a rotisserie unit.

Abstract: The present invention is a compact pizza oven which includes a baking chamber and a means for heating air. A fan means is provided for impelling the heated air through a top and bottom orifice toward the pizza. The oven also includes an oven door for closing and opening the baking chamber and a turntable upon which the pizza is rotated about its center while it is baked.

Abstract: A method of cooking corn on the cob wherein the corn is partially cooked in a parboiling assembly, removed, and then roasted, grilled or broiled on a roasting assembly. The roasting assembly comprises a heat source disposed adjacent a gridiron composed of substantially parallel elongate cylindrical elements. These elements are spaced apart to support a corn cob between the or each pair of neighbouring elements, and are mounted for rotation to rotate the corn cob or cobs thereon. The parboiling assembly and the roasting assembly are parts of the same apparatus which, in one preferred form, is mounted on wheels to render it easily movable, under human power, between locations where freshly roasted corn is to be made or served, e.g. to be offered for sale.