Abstract: A household toaster is operated at will asymmetrically, e.g. at one side, or at low power, or so as to keep a toast warm after a given toasting cycle. The toaster has a power control circuit which includes a power stage which controls heating resistors of the toaster. The power stage comprises two triacs, tripped at zero passage due to a provision of a zero passage detector. The higher or lower power supplied to the resistors in the various operating modes is always carried out by means of full cycles of the system, either continuously in the case of top output, or by means of cycle trains, controlled by a power control, a selector circuit and a heat holding timer. The toaster is provided with a start button and an ejector-and-stop button as well as a toaster control timer, indicators and actuators.

Abstract: A handle and timer assembly for a barbecue grill wherein the time that a cooking operation is taking place can be readily ascertained and is integrally mounted with a handle for opening the cover of the barbecue grill. The timing mechanism is preferably of a spring winding type and is mounted on the handle at a location spaced from the attachment to the grill. This not only affords a timing mechanism for cooking in conjunction with the grill wherein heat transfer to timing mechanism is kept to a minimum but also prevents the timing mechanism from being misplaced or inadvertently dropped as well as not being subjected to excessive heat.

Abstract: A toaster with one control system for toasting one slice of bread and another control system for toasting two different slices of bread in which the one slice control system and the two slice control system can be operated independently and together so that between one to three slices of bread can be toasted.

Abstract: A pressure cooker with a humidity sensor or gas sensor, wherein a micro-computer reliably detects the point at which the internal pressure of a pressure cavity reaches a prescribed value by using this sensor by detecting the point at which a pressure control valve begins to operate and begins to discharge a large quantity of excess vapor or gas etc. from the pressure cavity to the outside, with a result which is equivalent to that of a direct measurement of the internal pressure with a pressure sensor, thereby attaining an accurate measurement without bringing the humidity or gas sensor into contact with the pressure cavity.

Abstract: An apparatus for cooking food stuffs especially for frying batter into tortillas. The apparatus has two separate cooking areas. One area has an upper and a first lower heating surface for precooking the tortilla and one area has a single second lower heating surface for additional preparation of the tortilla such as adding and warming a filling or finishing the cooking of the tortilla batter. There is a separate temperature control for each cooking area, an on/off switches and power on indicator light for each cooking area. The apparatus has a tension means that biases the upper heating surface in an open position relative to the first lower heating surface. The heating surfaces have a coating on them to reduce adherence of food stuffs during cooking and to aid in the cleaning of the heating surfaces. There are suction cup feet on the lower housing to reduce any undesirable movement.

Abstract: A barbeque kettle includes a bowl and a cover with the bowl having a food support grid adjacent an upper rim and a charcoal grid below the food grid along with a cover holder adjacent the rim of the bowl. The cover has a removable thermometer that can sense the internal temperature of the kettle and can also be used as a food thermometer. A pair of charcoal baskets are positionable on the charcoal grid for direct or indirect cooking.

Abstract: A combination food cooking and advertising machine has a deep fat fryer, mechanical food manipulators in the fryer for dispensing, flipping and removing the food product, and motionless advertising signs which are mechanically connected to and are given motion by operation of the food manipulators. This sign has a slip-on bracket, and sign plates and drive arm that can be driven by the food cooker. A method of operation and a method of converting an existing fryer into the cooking and advertising machine are provided. The method and apparatus are particularly useful in miniature donut making and selling.

Abstract: An electric sausage cooker defines troughs in which sausages or the like can be placed to restrain them against the lateral deflection when axially compressed. The standard wall voltage is then applied across the sausage through two contact plates. One of the plates is movable and the other is fixed. A safety feature is incorporated, by the provision of a lid which closes over the sausages and prevents the user from touching the contact plates. As the lid swings shut, it mechanically closes a safety switch, which in turn activates the contact plates. When the lid opens the contact plates are de-activated.

Abstract: A toaster oven/broiler is provided with a visual indicator which is continuously illuminated when the device is in the toast, oven or broil mode. The indicator is not extinguished when the device is in the oven mode and thermostat switch contacts open to deenergize the heating elements.

Abstract: A utensil specifically designed to boil and strain the water from food items. This utensil also produces a whistle to alert the user when the water has come to a boil.

Abstract: An apparatus and method are disclosed for dispensing a predetermined volume of a food chunk/liquid mixture having a predetermined ratio of food chunks to liquid without damaging the food chunks. The apparatus comprises at least one hopper, and a chute for receiving and selectively directing food chunks of the food chunk/liquid mixture into a cushion of liquid in the hopper. The metering apparatus preferably has sensing means for controlling the level of food chunks in the hopper, and a sensing means for selectively controlling the level of liquid in the hopper. When a constant predetermined volume of a food chunk/liquid mixture having a constant predetermined ratio of food chunks to liquid is consistently obtained in the hopper, a flap valve at the bottom of the hopper is repetitively opened for successively dispensing the food chunk/liquid mixture from the hopper into any suitable container.

Abstract: A machine for the rapid and simultaneous cooking of separate quantities of pasta consists of a cabinet containing a number of cooking pots. Each load of pasta is suspended in a pot by means of a perforated basket. The apparatus includes supplies of hot water and of steam. A valve assembly operated by a controller charges each pot with hot water and then injects steam into the water to maintain it at a boiling temperature to cook the pasta. After an appropriate cooking time, determined either by the controller or manually, the supply of steam is stopped and the pot is drained. The basket with the cooked pasta can be removed from the pot for serving.

Abstract: Food press has a cooking plate which rests upon a grill for heating and rests upon a food material for the cooking thereof when the food material is on a grill. A skirt surrounds the top and sides of the cooking plate, and the cooking plate floats with respect to the skirt. A manual handle is provided to lift the skirt and lift the cooking plate. A pin in the cooking plate engages in a slot in the skirt so that the cooking plate can be held in a raised position within the skirt to hold it above the grill for some cooking circumstances.

Abstract: The specification relates to an automatic frying machine, including a feeder device to place materials automatically into a pan, a frying and stirring device and a mechanism to turn the pan through 180.degree. for the purpose of serving the prepared food. The machine does pan washing with a stirrer and water injectors which automatically inject water. The device can be operated in a single process with the operations including material feeding, frying, serving and pan washing.

Abstract: A circuit for controlling a rice cooker has at least one heater used for heating a cooking pot. This circuit comprises a temperature detection element capable of detecting the temperature of the pot; a converter, connected to receive a detection signal from the temperature detection element, for converting the received signal to a specified electrical signal; a selector, connected to receive an electrical signal from the converter, for producing a first or second selection signal based on whether the value of the electrical signal is or is not within a specified range; and a display capable of displaying a plurality of cooking operation states. This circuit further includes a first controller which receives the first selection signal and supplies to the heater specified turn-on control signals for dividing the cooking operation into a plurality of states and sequentially performing each cooking operation.

Abstract: Food press has a cooking plate which is carried by a handle. A skirt surrounds the top and sides of the cooking plate and is floating with respect to the cooking plate. The cooking plate has sufficient thermal mass so that, when it is heated on a food grill surface for hamburgers, for example, and is thereafter placed on top of a frozen hamburger patty on the grill surface, the cooking plate has sufficient heat therein to cook the top of the hamburger patty while the grill surface is cooking the bottom of the hamburger patty.A non-stick surface is created on the cooking plate by hard anodizing the cooking plate, coating it with shortening and then heating the cooking plate at about 575.degree. F. for about 20 to 30 minutes to produce a golden brown colored non-stick surface.

Abstract: A lid knob for a pressure cooker contains a whistle which informs the user when boiling has occurred. The lid knob is designed so that the whistle hole of the knob may be rotated into alignment with the steam hole of the lid of the pressure cooker during initial heating and then rotated out of alignment with the steam hole once boiling has occurred. The lid knob is simple in structure and is easy to disassemble for cleaning.

Abstract: A movable permanent magnet (38) is moved by a rotating rig (29, 30) driven by a spiral thermometer (27). This magnet is designed to activate an interrupter (43) of an electric circuit housed in a sonic detecting-warning device (44) capable of rotating on the periphery of a housing 11. The circuit also comprises a battery (45) and a buzzer (46). When the magnet (38) rotates past the interrupter (43) it causes the interrupter to close, thereby actuating the buzzer (46). The angular position of the detector (44) is selected according to the temperature at which the warning signal is to be given.

Abstract: Cooking apparatus having a plurality of individual portion sized pots disposed in a pot chamber is provided for cooking pasta and other foods "to order". Each pot has a cooking fluid admitting opening in the bottom thereof which receives a cooking fluid nozzle therein. The pot opening is covered by a mesh or other apertured cap which admits cooking fluid but prevents the pasta from escaping. The head of the nozzle has a "hat-shaped" cap slidably mounted thereon which closes the pot opening and injects heated cooking fluid into the pot when the nozzle is connected to a source of heated cooking fluid and which opens the pot opening and drains the pot when the nozzle is disconnected from the cooking fluid source. Cooking and draining are accomplished without moving the nozzle or the pot. The drained cooking fluid is collected in the pot chamber and recirculated by means of a filter and pump so that it may be used again for the same or other pots.

Abstract: A front loading and unloading grill apparatus for two-sided grilling of hamburger patties. The grill apparatus includes upper and lower cooking platens, a patty support panel at the front of the lower cooking platen and an endless conveyor for advancing uncooked patties from the patty support panel onto the lower cooking platen. The patty support panel is retracted away from the front of the lower cooking platen and, when the patties are cooked, the conveyor is operated in the reverse direction to move the cooked patties off the front lower cooking platen and discharge the same to a cooked patty receiver at the front side of the grill apparatus.

Abstract: A lid knob for a pressure cooker contains a whistle which informs the user when boiling has occurred. The lid knob is designed so that the whistle hole of the knob may be rotated into alignment with the steam hole of the lid of the pressure cooker during initial heating and then rotated out of alignment with the steam hole once boiling has occurred. The lid knob is simple in structure and is easy to disassemble for cleaning.

Abstract: A device and a method for the manufacture and processing of biscuit mixture shapes, including pressing pick up devices by means of a drive with their forming chambers against the floor of a trough filled with biscuit mixture, and while there, rotating them by means of a drive by 360.degree., while a drive turns the trough somewhat further. Subsequently the pick up devices are raised and placed by a drive in a position above a band conveyor with baking sheets. By means of a drive the ejectors are then moved into the forming chambers and the formed biscuits are deposited by stripping device onto the baking sheet. The baking sheet is fitted with recesses of specific design. The band conveyor transports the formed biscuits into a plant comprising an oven, a cooling device, a second heating device, a removal device and stacking chambers for baking sheets. The removal device is largely identical with the mixture pick up device. The trough receives a supply of mixture which is controlled by a level indicator.

Abstract: This invention relates to a temperature indicating device for pots and to a device-pot combination comprising a sensor and an indicator circuit for the temperature internally attained by the pot, characterized in that the temperature sensor is a part of the pot and the latter is thermally connected by means of good thermal conductive material to a transducer for converting the information from a temperature into an electric quantity. Advantageously, the temperature indicating device can be applied both to the pot-lid and to the handle.

Abstract: In deep fat frying, the shortening breaks down to be unuseable. The shortening management method and apparatus of this invention evaluates the effect of temperature, time and the kind and amount of product cooked in the deep fat fryer and utilizes look up table means in a computing circuit to signal when the shortening is becoming unuseable.

Abstract: A consumer operated frying machine receives food in open-top container, transfers the food to a frying station for cooking in hot oil, and returns the cooked food to its original container for consumption. Cooking oil is continuously heated, filtered and recirculated through the frying station for improved cooking. A dumping mechanism provides a means to drain excess oil from the cooked food and oscillates to loosen food products which may adhere to the machine during cooking. A sealing lip and air replenishment and filtration system combine to prevent undesirable cooking odors from entering the surrounding environment.

Abstract: A forced air convection oven for use by restaurants and delicatessens for cooking ribs and other meat products. Liquid smoke or other liquid flavoring agent is sucked from a container, is atomized and is sprayed into the cooking chamber of the oven to impart a desired flavor to the meat.

Abstract: A wafer baking oven for making baked wafers from batter includes an elongated baking chamber with heating elements therein. A thermally insulated enclosure surrounds at least part of the baking chamber. The oven includes a front port adjoining the baking chamber. There are a plurality of baking tongs in the baking chamber, which baking tongs move through the baking chamber and into and out of the front port in a running direction. The baking prongs are openable when in the front port for the removal of baked wafers from the tongs and for charging the baking tongs with batter. The baking tongs are then closed and are moved through the baking chamber in the closed state. The front port includes a charging station for charging the baking tongs with batter and a discharge station for discharging baked wafers along a path.

Abstract: The fact that meatballs in a casing have been heated to a predetermined temperature sufficient to inactivate the virus of foot and mouth disease is permanently indicated by using a holder device to position a temperature recorder at the thermal "cold-spot" of the mass of meatballs. The temperature recorder is preferably of the type which permanently changes color when heated to the desired predetermined temperature, and the holder may be an apertured disc to which the temperature recorder is secured by an enveloping netting. An import inspector will then be able to ascertain that the meat has been previously heated to the desired temperature by observing the color of the temperature recorder.

Abstract: An electric kettle comprises a bowl closable by a lid. An electric element is connected to the lid and is thereby suspended within the bowl. A spout is provided for pouring and through which the bowl can be filled with water. Means are also provided for the connection of the element to an electricity supply.

Abstract: This system controls the cooking time of foods such as french fried potatoes that are cooked in a medium, typically hot fat that may change in temperature during cooking. A platinum resistance temperature transducer senses the temperature of the medium and is connected to circuitry that produces a voltage indicative of the cooking rate of the food at the sensed temperature. This voltage controls the frequency of a train of cooking rate pulses that are counted, starting when cooking is begun. When a preset number of pulses have been counted, an indicator goes on to show that cooking is complete.

Abstract: A thermocouple locator for holding a thermocouple inside a flexible pouch comprises a rigid frame that bears snugly against the pouch to prevent relative movement of the frame and pouch. The frame includes attachment means for securing a thermocouple to the frame.

Abstract: An apparatus for cooking food outdoors has features that allow it to be folded compactly and allow it to be permanently mounted to the owner's home. The cooking apparatus includes a housing adapted to be mounted to the wall of the building. The housing has a front opening and pivotally carries a tray. The tray has a grill and an energy source for cooking. The tray is foldable into the housing for storage. A grease container is located in the bottom of the tray. The grease container has a sloping top for catching grease, and also for containing the grease when the tray is tilted into the vertical storage position. A safety lock device prevents the tray from being moved from the cooking position to the storage position when the temperature in the tray is above a selected minimum, and also when the energy source is turned on. The apparatus includes folding doors that fold into a configuration for open cooking, a configuration for smoking, and also into a flat position for storage.

Abstract: A cooking utensil comprises a matrix type keyboard operable for generating cooking program sequences for controlling energization of a heat source. A plurality of key switches are disposed within the matrix keyboard in which an abscissa represents temperature values and an ordinate represents time periods both of which are information for the cooking program sequences. Each of the plurality of key switches is operable for directing the cooking of a kind of a specific foodstuff and for reading out the associated cooking program sequences according to which the heat source is energized to produce the specific foodstuff from starting materials therefor. In a specific form, the cooking utensil can be a combination of a microwave oven and one or more other heat-source apparatus.

Abstract: A microwave oven comprises a digital control circuit for controlling microwave generation, and a multi-digit digital display unit for displaying a cooking condition. A determination system is associated with a door switch for developing a display control signal when a cook start switch is actuated before an oven door is tightly closed. In response to the display control signal, an alarm display, for example, "DOOR" is provided on the multi-digit digital display unit. The microwave oven further comprises a food temperature sensor probe for sensing a temperature of foodstuff being cooked. The multi-digit digital display unit provides another alarm display, for example, "PROBE" if the cook start switch is actuated under the condition where the food temperature sensor probe is not placed in its operative condition even though the food temperature control mode of operation is selected.

Abstract: A control circuit is disclosed suitable for use with a toaster or other food browning device which utilizes a radiant energy source to brown food. A light sensitive variable resistor, or photocell, is optically coupled to light reflected from the food being browned in the device. A voltage generated by a voltage divider including the light sensitive resistor therein is compared with a preselectable voltage generated by a second voltage divider to determine whether the heat source should be turned on or off. Suitable solid state control circuitry is provided to ensure that a start-up delay is provided at the beginning of each browning cycle and to reset the circuit for future operation when the desired browning of the food is achieved.

Abstract: An apparatus is provided for cooking frozen french fries in which a supply of frozen potato pieces is held in a hopper and in which the potato pieces are continuously fed from the hopper at a predetermined, adjustable rate, by means of an upwardly slanting endless conveyor, into an enclosed bath of hot cooking liquid. Water vapor generated when the frozen potato pieces contact the hot liquid is removed by a vapor extraction system. A second endless conveyor is provided within the cooking liquid to carry the potato pieces submerged within the liquid while being cooked. The speed of the potato pieces through the cooking liquid is continuously adjusted, in response to cooking liquid temperature fluctuations, as necessary to provide french fries consistently cooked to the same degree. The french fries are automatically discharged from the apparatus.

Abstract: A cooker for foodstuff in particulate form, in particular pasta, comprises a plurality of perforate pots, each of which is of a size to cook an individual portion. The pots are individually movable vertically in a tank between a raised position and a lower position. The foodstuff is put in the pot when in raised position. When the pot is lowered, boiling water pumped from a reservoir is injected into the pot to cook the foodstuff while stirring it to prevent its sticking to the pot or to itself. The water drains into the tank and is returned to a hot water reservoir. After a preset time interval the pot is returned to its raised position for discharge of the cooked foodstuff.

Abstract: A plurality of blocks of resilient material are arrayed in proximity to each other. Each block has a predetermined amount of compressibility which is equal to the amount of compressibility of a model piece of meat which has been cooked to a known degree of doneness. In a preferred embodiment, four blocks will be labeled to indicate the corresponding degrees of doneness of four model pieces of meat which have been cooked to known degrees of doneness, and whose amounts of compressibility are equal to the amounts of compressibility of the blocks being labeled. In the preferred embodiment, the first block will be labeled rare, the second block medium rare, the third block medium well done and the fourth block well done. The degree of doneness of a cooked piece of meat can be measured by compressing the piece of meat and then compressing the blocks to determine which block has an amount of compressibility equal to the amount of compressibility of the cooked piece of meat.

Abstract: The container comprises a pan for a food-cooking bath which is intended to be placed on a boiling ring or hot-plate of a cookstove. The container essentially comprises a thermometer probe which extends vertically downwards within the vessel and is fitted with a dial, the dial being inserted in a visible manner within a handle which serves to hold the pan.

Abstract: A food temperature-sensing probe assembly for monitoring the internal temperature of food while it is being cooked in a microwave oven includes a disc-like reflector either slidably or fixedly mounted on the probe housing adjacent to, but spaced from, the food. The reflector serves to prevent overcooking of the food in a region immediately adjacent the probe.

Abstract: A thermal timer produces a timed duration output in response to a thermal input to a thermal storage device and a thermal energy leakage parameter from that storage device. The storage device preferably is a metal slug positioned in a silica aerogel insulative powder environment, and the thermal input is supplied by an electrically energized PTC heater. A thermostat output device monitors the temperature of the heater and the storage device to effect a distinguishable output, for example, by completing or opening an electrical circuit, in response to the temperature thereof. The thermal timer may be utilized in a range appliance or the like to effect a warning indication during cool down of that appliance.

Abstract: An oven cooking monitor and method automatically control the cooking, to a selected degree of doneness, of a plurality of food times requiring different cooking times, thereby permitting the food items to be loaded into the oven in random size order and to be removed in the order in which they become done. In restaurant or fast food cooking a number of different roasts of beef of different sizes often are placed in an oven to be cooked to a uniform degree of doneness, or roasts of similar or different size are placed in an oven at different times. Uniform cooking, without overcooking, is achieved through the present invention by providing a separate disconnectable probe for each food item to generate a signal varying with the temperature sensed by each probe. A reference temperature signal is set to correspond to a desired degree of doneness, and the sensed temperature signal and reference temperature signal are compared, yielding an output signal when the sensed and reference temperatures match.

Abstract: Apparatus is disclosed for monitoring the internal temperature of food being cooked in the cooking cavity of a microwave oven with microwaves of a predetermined frequency having a predetermined wavelength .lambda.. The apparatus includes a needle-like temperature-sensing probe adapted for insertion into the food being cooked, the probe including a thermally-responsive electrical element positioned internally of the probe housing near the tip end. A flexible shielded cable connects the probe to circuitry responsive to thermally-induced changes in a characteristic of the electrical element, the cable shield being connected at one end to the probe housing and at the other end to a wall of the cooking cavity. The total effective electrical length of the probe and the cable, measured along the cable and probe from the cooking cavity wall to the distal end of the probe, is selected to be an integer multiple of one-half the predetermined wavelength .lambda..

Abstract: Apparatus is disclosed for monitoring the internal temperature of food being cooked in the cooking cavity of a microwave oven with microwaves of a predetermined frequency having a predetermined wavelength .lambda. . The apparatus includes a needle-like temperature-sensing probe adapted for insertion into the food being cooked, the probe including a thermally-responsive electrical element positioned internally of the probe housing near the tip end. A flexible shielded cable having first and second ends and generally extending between the probe and the cooking cavity wall connects the probe to circuitry responsive to thermally-induced changes in a characteristic of the electrical element, and includes chokes at either or both ends of the cable, the chokes presenting a high impedance to microwave energy of wavelength .lambda. . The cable length is selected to be approximately equal to n .lambda./2, where n is any integer, when one choke is used, and approximately equal to n .lambda.

Abstract: A flow indicator for measuring fluid flow through a pressure cooking vessel bleeder. The indicator comprises an elongated housing having a fluid passage formed therethrough which is vertically secured to the bleeder so that a fluid flow connection exists between the bleeder and a fluid inlet opening into said passage. An indicator ball is disposed within the passage and is suspended in the fluid flow emitting from the bleeder. A means for determining the vertical position of the ball within the passage is also provided which, in a preferred embodiment of the invention, comprises a measuring device such as a photoelectric cell circuit.

Abstract: A method of measuring internal temperatures of canned foods under actual operating conditions by placing recyclable thermal simulators in each batch of canned foods during the actual processing. A recyclable thermal simulator device having the same thermal characteristics as the particular canned food being simulated. A method for manufacturing recyclable thermal simulators by equipping a container substantially identical to those simulated with a suitable temperature indicator, filling the container with a porous, open-celled, sponge-like matrix material, uniformly distributing a liquid of a pre-determined specific gravity throughout the matrix material by means of a partial vacuum usually identical to that drawn on the canned food simulated and sealing the container.

Abstract: A probe mounting apparatus adapted for use in the deep fat frying of French fries, fish, chicken and the like, wherein the length of cooking time is to be calculated by a timing computer responsive to the temperature of a predetermined portion of the cooking medium as sensed by a probe assembly including a stiff sleeve formed of a smooth surfaced metal and containing a temperature sensing element at its end. The probe assembly is repeatably and accurately attached to the fryer and immersed with its sensory element in a precise location in the cooking medium by means of a mounting apparatus comprising: a mounting block fixedly attached in a predetermined location on the fryer and having an opening therein, such as a slot, arranged to receive the probe sleeve and to define the position of the probe's longitudinal axis in the cooking medium.

Abstract: Solid-state circuitry is provided for an electrical thermometer for monitoring the interior temperature of food being cooked. A temperature sensing thermistor located in the tip of a probe, adapted to be partially inserted in food being cooked so as to monitor the interior temperature, is combined in circuit with a programmable unijunction transistor (PUT), used as a bridge threshold detector, an NPN transistor-diode load current switch and a buzzer alarm coil such that upon the reaching of a preset temperature within the food, the buzzer alarm is actuated. The self-heat of the thermistor probe provides a latching effect ensuring the continued firing of the PUT with the resultant smooth operation of the buzzer alarm. A resistor is combined in circuit to allow a slight back current to flow through the buzzer coil, thereby allowing the use of a buzzer alarm with a fairly non-critical air gap.

Abstract: An automatic cooking apparatus wherein a rotating wide-mouthed vessel closed with a lid is supported in a stationary, handle-equipped basket frame by the frame and the lid which engages driving means. Heating means are provided along a portion of the vessel circumference and are controlled to maintain food contained within the vessel at a predetermined temperature for a preset time. Means are provided to sense the temperature of the cooking food and to generate a signal to which both temperature controlling and timing means are responsive. In one embodiment of the apparatus microprocessing control means are used to achieve a desired cooking protocol.