Abstract: An apparatus for conveyorized toasting of sandwich buns and like bread and food items simultaneously on opposite sides comprises a central heated platen with two bun transport conveyors traveling in spaced relation along opposite sides of the platen and with a pair of auxiliary heating elements disposed outwardly of the respective food transport runs of the conveyors in facing relation to the opposite sides of the platen. An anti-friction web, e.g., a sheet of polytetrafluoroethylene, is suspended over an enlarged nose element at the upper end of the platen to hang at a spacing from the opposite sides of the platen when food items are not being transported therealong. Static electricity is actively generated in the vicinity of the two conveyors to assist in attracting the suspended portions of the web away from the platen whenever food items are not being toasted. In this manner, heat degradation of the web by the platen is mitigated to extend the useful life of the web.

Abstract: A simple apparatus for molding and baking food in particulate or fluid form into edible unified products comprises a heated mold bottom with a cavity or recess, a base member at the bottom of the recess which can be pushed up by a rod that slides through the mold bottom, and a heated mold top that can be alternately brought down on, and lifted off, the mold bottom. By placing a measured quantity of food particles in the mold recess and bringing the mold top down in pressing contact with the mold bottom, the food particles are compressed for a selected baking period. The mold top is then raised away from the mold bottom and the base member is pushed up to eject the resulting unified product from the mold recess. The mold recess may be shaped to provide a snug fit with a preformed aluminum foil mold placed therein to produce unified food in a foil mold.

Abstract: A toasting apparatus is provided which includes a housing, a base having first and second side walls and a plurality of slots disposed within the housing at an angle less than about 45° from top planar surfaces of the first and second side walls of the base. Each slot has a width less than about 0.5 inches (about 1.27 cm).

Abstract: A tortilla forming machine for molding dough into a tortilla shell having a top, a bottom, a peripheral edge, and a thickness. The forming machine includes a first member having a first forming surface, a second member having a second forming surface moveable toward and away from the first forming surface, and at least one removable sizing ring. The sizing ring includes a first edge and an opposing second edge, an inner surface and a height defining a cavity between the first and second forming surfaces when the first forming surface is adjacent the first edge and the second forming surface is adjacent the second edge such that the inner surface of the ring forms the peripheral edge of the tortilla shell and the height of the ring forms the thickness of the tortilla shell.

Abstract: The flatbread maker includes a support structure which has a base portion, a short rear portion and an upper portion, wherein the upper portion angles upwardly as it extends forwardly from the rear portion, wherein the base portion includes a central track which extends inwardly from the front edge for receiving a roller element portion of an actuating arm. The actuating arm is generally L-shaped, having a roller element at the joining portion between vertical and lower leg portions thereof, the roller element being configured and arranged to slide along the track when the vertical leg portion of the arm is rotated downwardly, such that the roller element moves along the track and the free end of the lower leg moves upwardly, forcing a lower flatbread plate which is hinged to the rear portion of the support structure to rotate thereabout into a position adjacent an angled lower surface of the upper portion. This results in the pressing, heating and partial cooking of the flatbread.

Abstract: An improved contact toaster for heating bagels, muffins and other food items features a housing containing a toasting chamber with an inlet and an outlet. The toasting chamber contains a pair of conveyor belts with a removable platen positioned between them. Two auxiliary heaters are positioned so that they heat both the platen and the conveyor belts. A pair of tensioners engage the conveyor belts so that pathways between the conveyor belts and platen taper inward to a minimum thickness and then expand outward again. As a result, food items moving through the pathways via the conveyor belts are toasted on both surfaces and also absorb heat from both the platen and the conveyor belt surfaces as they are compressed and released. The platen may be diamond shaped to increase the rate and degree of compression and release and removable so that thicker food items may be accommodated.

Abstract: A grilling appliance has two housing sections provided with heating plates and connected to each other by means of a pivotable/slidable hinge construction at both sides of the appliance. The housing sections can be positioned with respect to each other in several positions in which the heating plates should remain parallel to each other. In order to improve the hinge construction a parallel guiding mechanism has been provided, which mechanism comprises a U-shaped rod (9) having a central portion (10) which can slide in slots (7, 8) of the first housing section (1) and having arms (11, 12) carrying trunnions (13, 14) which are pivotable in the second housing section (2) and slidable in the first housing section (1).

Abstract: A device for toasting food items is provided. The device includes a toasting chamber for toasting food items by contact with a heated platen along which the food items are transported while in contact with the heated platen surface. The platen includes heating structure which heats the toasting surface by application of energy to the platen such that an energy gradient that decreases in the direction of transport of the food items is achieved.

Abstract: Enclosed rotisserie with added convenience, including a countertop resting box-like enclosure housing a safety rear mounted heating element and a power rotated dual rod spit assembly. The gear driven spit assembly may be easily inserted and removed straight into and out of the enclosure without need for angling or coupling the assembly to a power drive socket. The open front of the enclosure is from time to time covered by an inclined glass panel door which may be opened in various ways to facilitate food insertion into and removal from the enclosure, and which may be easily removed for cleaning or other purposes. A variety of foods may be cooked using the spit and accessories that attach to the spit. Such accessories include wire baskets and a rotating stir fryer. Foods may be cooked on top of the embodiment as well using an included warming tray and an inserted steaming tray with cover.

Abstract: A cooking device for evenly cooking the food without having to turn the food over in the cooking vessel. The cooking device includes a bottom heating member which includes a housing having a top side with one or two heating elements securely disposed in the top side; and also includes a top heating member which includes a housing having a top side and a bottom side and having one or two heating elements securely disposed in the bottom side; and further includes a plurality of support members for supporting the top heating member above the bottom heating member.

Abstract: A method of achieving extended shelf life for a food includes enclosing the food in a discrete container of flexible or foldably formable material, wherein the shape of the container includes predefined crease lines for enabling the formation of the container into at least the following two container positions: a) a first container position obtained by the formation of folds along predefined crease lines such that opposing side wall panels of the container are arranged in relation to one another such that the distance between the side wall panels defines a first distance and b) a second container position obtained without the formation of folds along the predefined crease lines such that opposing side wall panels of the container are arranged in relation to one another such that the distance between the side wall panels defines a second distance. The first distance between the side wall panels is less than the second distance between the side wall panels.

Abstract: Apparatus for forming and baking food particles into a unified, shaped product, e.g., shaped like pizza, has heated top and bottom plates, the mating faces of which have recesses and protrusions for molding the desired shaped product. The bottom plate is in two parts that are abutted together when food particles are deposited thereon and during a baking period with the top plate placed thereon. After raising the top plate, the two bottom parts are moved apart to release the baked, shaped product. Cooked pasta, such as spaghetti, can be formed into a pizza-like shell.

Abstract: An apparatus for compressing and baking fluid food under pressure to form unified shaped products has a heated metal mold bottom with a cavity and a heated metal mold top connected to the piston rod of a pneumatic or hydraulic cylinder positioned for alternately pressing the mold top down against the mold bottom and lifting it away from the mold bottom. A hinge-like connection attached along a side of the mold bottom and a reversible drive mechanism associated with the hinge-like connection serve to swing the mold bottom over to an inverted position and then back to the molding position. The simple apparatus automatically ejects the molded food product from the inverted mold bottom. A siamese pair of mold bottoms united back-to-back are preferred for large-scale production of molded food shapes. Every inversion of a siamese pair of mold bottoms can discharge a molded product and form another molded product.

Abstract: A dry raw cereal material having a starch fraction is fed into the inlet (38) of a twin screw preconditioning unit (10). The dry material is rapidly advanced and mixed in the first two zones (31, 32) and conveyed into a third zone (33). Water is introduced by ducts (42) and is admixed with the dry material to form a well mixed wetted cereal material. The screws (14, 16) include blank segments (14c, 16c) having radially extending pins (40) to create a material plug in the barrel (30) of the preconditioning unit (10). Steam is added to the wetted material in the next zone (34) to form a heated wetted cereal material which is worked in the fourth zone (34) to form a heated precooked non-continuous cereal compacted dough material which is generally maintained below its gelatinization point.

Abstract: A high speed food processing machine providing an improved platen mechanism wherein the device produces more uniform platen pressure across the platens by having multiple hydraulically operated pressure points on the upper platen. The food processing machine is capable of having two belts; one around each platen, to provide more uniform pressure. This uniform pressure allows better heater placement and control. This invention also provides a method of cooling across the platens and removeably attaching the moving belt(s) to the moving platens. An energy storing mechanism assists in the platen movement.

Abstract: A household electric flat bread making appliance has a heated lower pressure plate fixed to a frame, an upwardly biased upper heated pressure plate pivotally mounted on the frame, and a heated skillet mounted on the frame in general vertical alignment with the pressure plates. A handle is connected to the upper pressure plate to enable the upper pressure plate to be manually pivoted downwardly toward the lower pressure plate to flatten a mass of dough between the two pressure plates.

Abstract: An improved apparatus and method for sealing the seams of ravioli in commercial production. The improvement includes applying dry steam to the top surface of the bottom layer of pasta dough and to the bottom surface of the top layer of pasta dough before crimping the seams together. Steam is applied via a pair of steam manifolds adjacent the pasta layers and increases the adhesiveness of the pasta.

Abstract: A microprocessor controlled grill apparatus for simultaneous two-sided cooking of food items. The grill apparatus includes a stationary lower cooking platen, and an upper cooking platen which is raised and lowered by a unique linear actuator. This actuator provides for two distinct types and phases of movement. The upper platen is lowered from its uppermost, angled open position first by an arcing movement which rotates the rear edge of the upper platen about a slide or thrust bearing and arcs the front edge of the upper platen downward until the upper platen is substantially parallel to but raised, or floating, above the lower platen and uncooked food. Next, the linear actuator lowers the upper platen toward the food, while keeping the upper platen horizontal and parallel to the lower platen.

Abstract: A broiler assembly connectable to a cooking apparatus and provided with a broiler surface that generates a substantially even heat distribution pattern for cooking. The broiler assembly has a broiler housing defining a broiler interior area. Plenum members defining a plenum in the broiler interior area, wherein the plenum is connectable to a gas source and adapted to receive combustion gas from the gas source. A lower one of the plenum members is a burner tile holder that retains one or more burner tiles that define a broiler surface. The burner tiles have a plurality of burner apertures therein that communicate with the plenum to channel the combustion gas from the plenum to the broiler surface for ignition. The burner tiles form a burner portion having an outer set of burner apertures extending therethrough, an inner set of burner apertures extending therethrough, and a middle set of burner apertures between the outer and inner sets of burner apertures.

Abstract: A self-contained pizza crust factory for creating a docked, formed pizza crust from a raw dough ball and positioning the crust on a crust container. The pizza crust factory includes an infeed conveyor belt that transports the ball of raw dough from an infeed end of the apparatus to a press assembly. The press assembly includes an upper platen and a lower platen positioned on opposite sides of the infeed conveyor belt. The upper platen of the press assembly is heated and in close contact with a crust die plate that is removably secured within a die holder assembly. The die holder assembly includes a pair of side supports that are pivotally movable between a locking position and a release position, such that the crust die plate can be easily removed and replaced from within the die holder assembly. A docking station is positioned downstream from the press assembly and receives the formed crust from the press assembly.

Abstract: A simple apparatus for molding and baking food particles into edible unified products comprises a heated stationary ring sandwiched by a heated bottom plate and a heated top plate. Both plates can alternately be brought against, and removed from, the ring. By placing a measured quantity of food particles on the bottom plate while against the ring and by bringing the top plate down on the ring, the food particles are compressed for a selected baking period. The top plate is then raised from the ring and the bottom plate is lowered from the ring so that the resulting unified product is released.

Abstract: A grill has top and bottom cooking surfaces with the top surface movable upward to load the grill and movable downward onto the food and bottom surface to cook the food. Different cooking surface zones may be heated individually to accommodate the amount and type of food. The top surface is lowered and pressed onto the food at about 140 psi to provide positive contact with the food. The cooking surfaces have grooves through which vapor from a heated marinade cup is channeled to steam the food and drain fat for removal. The marinade vapor replaces fat and natural juices producing a relatively low fat, moist cooked meat.

Abstract: A clamshell or two-sided cooking system utilizes an upper platen and a lower platen. The upper platen is movable to a non-cook and to a cook position. In the cook position, the upper platen is separated from the lower platen by a gap. The gap can be electronically adjusted for various thicknesses of foodstuffs. Preferably, an electronic adjustment mechanism is located within the upper platen assembly. The adjustment mechanism utilizes a stepper motor.

Abstract: A cooking grill having upper and lower cooking plates supported between first and second supports is disclosed. The upper and lower cooking plates are each hingedly connected to the supports at a rear hinge axis. The upper cooking plate may be manually tipped to a raised position. The lower cooking plate is automatically tipped downwardly to a food ejection or second position by means of an actuator. An ejector may be provided for positively ejecting the cooked food at the end of the cooking cycle, onto a support or receiving tray, from which cooked food may be removed by hand. Alternatively, the lower cooking plate may be rotated past the second position to a removed, where the cooked food may then be removed by hand.

Abstract: A method for forming and baking food particles into a unified, shaped product, e.g., shaped like pizza, has heated top and bottom plates, the mating faces of which have recesses and protrusions for molding the desired shaped product. The bottom plate is in two parts that are abutted together when food particles are deposited thereon and during a baking period with the top plate placed thereon. After raising the top plate, the two bottom parts are moved apart to release the baked, shaped product. Cooked pasta, such as spaghetti, can be formed into a pizza-like shell.

Abstract: An imprinting press and cooking apparatus for a dough product includes an imprinting station with respective opposed lower press and upper imprinting plates and rotating plate or endless belt conveyors adjacent the imprinting station for moving the dough product which has been pressed and imprinted through a cooking or baking phase. Heat sources are disposed adjacent the imprinting station and the conveyors for preheating the dough product for release from the printing station and for cooking the dough product, respectively. A pressure air slide is disposed between conveyor stages for transferring the dough product from one conveyor stage to another. Pressure air is supplied to the air slide through a conduit and into a chamber for flow through a perforated plate which supports the dough product for movement along the slide.

Abstract: A cover adapted to overlie a food item to be cooked beneath the support, such as on a griddle or grill, carries at least one temperature sensor disposed on the cover to sense an actual temperature of the food item being cooked. An indicator is mounted on the cover and connected to the temperature sensor. There is preferably a respective indicator for each temperature sensor, or at least for each respective food item that can be cooked at one time using the apparatus of the present invention. In a specific implementation, the cover includes a hamburger press and the temperature sensor is mounted on the hamburger press to penetrate a hamburger patty beneath the press so that the internal temperature of the patty is sensed.

Abstract: A unit for molding and heat treating food products, including a series of parallel, horizontal, upwardly facing generally U-shaped molds. A lid element extends under the bottom of each mold, and the entire mold assembly is fixed to support means which permit stacking of the units, the lid elements then engaging in the channel openings of an underlying unit, defining individual fluid-tight conduits which receive heat-conveying fluid for treatment, by heat exchange, of food products contained in the channels.

Abstract: A contact toaster has a housing with a product inlet, product outlet and at least one toasting chamber defined in the housing. A heated platen is mounted in the housing and has a platen surface arranged for toasting the food products. A flexible endless belt, which when rotated, is arranged to pass the food products in a toasting path along the platen between the belt and the platen. An infinite controller acts to selectively displace the belt to adjust the distance between the belt and the platen to any value between minimum and maximum distance limits to accommodate food products of different widths. A guide is situated between the belt and the infinite controller so that the controller is in contact with at least one area of the guide.

Abstract: An apparatus and method for the fixing of pieces of meat under pressure during a smoking or heating process, comprising a number of perforated elements arranged as layers above one another, and where holding elements are mutually connected by links which permit mutual displacement to a maximum distance between the layers. On three sides between adjacent layers, the holding elements are provided with fixed, perforated walls, and from at least one holding element, preferably more, the walls extend from two opposing sides from the bottom of the holding element(s) down towards the underlying holding element, and from the upper side from the same holding element(s) the walls extend towards the overlying holding element. There is hereby created a chamber for the insertion of each individual piece of meat, which due to the perforations in the chamber walls not only permits an optimum smoking of the pieces of meat during the smoking process, but also ensures a well-demarcated insertion space for the meat.

Abstract: An improved contact toaster for heating sandwich buns and other food items features a housing containing a toasting chamber with an inlet and an outlet. The toasting chamber contains a pair of conveyor belts with a heated platen positioned between them. Each conveyor belt features a platen-facing portion so that two pathways are defined. Each conveyor belt also features a heat-distributing surface. Two auxiliary heaters are positioned so that one of each heats one of each of the platen-facing portions of the conveyor belts. One of each of a pair of tensioners engages one of each of the platen-facing portions of the conveyor belts so that each pathway tapers inward to a minimum thickness and then expands outward again. As a result, food items moving through the pathways via the conveyor belts are toasted on both surfaces and also absorb heat from both the platen and the conveyor belt surfaces in a sponge-like manner as they are compressed and released.

Abstract: A simple apparatus for molding and baking food particles into edible unified products comprises a heated stationary ring, a heated bottom plate, fitted in the ring and movable up and down therein, and a heated top plate that can be alternately brought down on, and lifted off, the ring. By placing a measured quantity of food particles on the bottom plate and bringing the top plate down in pressing contact with the ring, the food particles are compressed for a selected baking period. The top plate is then raised away from the ring, the bottom plate is pushed up so that its top face is flush with, or above, the top of the ring, and the resulting unified product is readily removed from the bottom plate.

Abstract: Meat, particularly beef prime rib, of an elongated form having ends is, prior to cooking, shaped at its ends by substantially flat retaining elements whereby the ends are maintained substantially perpendicular to the longitudinal length of the meat form wherein, upon cooking, the meat form will retain the cooked form having "squared" ends. A variety of devices may be employed to engage and shape the meat form ends, and in most instances, the meat form will be encased within a heat shrunk bag, and may also be encased within mesh netting.

Abstract: The invention provides a press for bread products which includes two horizontally opposed, inclined press blocks which contain electromagnets with a trapezoidal pendulum block is pivotally mounted between the press blocks. The pendulum includes two large permanent magnets. The polarity of the electromagnets is switched in a manner to force the pendulum to swing from contact with one press block to the other. A dough ball distribution system is also provided which distributes dough balls to interstitial positions between the pendulum and the press blocks, so that when the polarity of the electromagnets is switched, the pendulum press block presses the dough ball into a tortilla. A heating system is provided to heat the press blocks and pendulum block to partially cook the tortilla and aid in removing the pressed blocks after it is pressed.

Abstract: A microprocessor controlled grill apparatus for simultaneous two-sided cooking of food items. The grill apparatus includes a stationary lower cooking platen, and an upper cooking platen which is raised and lowered by a unique linear actuator. This actuator provides for two distinct types and phases of movement. The upper platen is lowered from its uppermost, angled open position first by an arcing movement which rotates the rear edge of the upper platen about a slide or thrust bearing and arcs the front edge of the upper platen downward until the upper platen is substantially parallel to but raised, or floating, above the lower platen and uncooked food. Next, the linear actuator lowers the upper platen toward the food, while keeping the upper platen horizontal and parallel to the lower platen.

Abstract: Apparatus for high speed grilling and/or conditioning of a food product which comprises: a heatable surface which is capable caramelizing the food product at a temperature in the range between about 425.degree. F. to 575.degree. F.; a chamber for enclosing the food product on the heatable surface under pressure; and a steam injector for introducing steam into the chamber during the caramelization of the food product.

Abstract: A cooking grill having upper and lower cooking plates supported between first and second supports is disclosed. The upper and lower cooking plates are each hingedly connected to the supports at a rear hinge axis. The upper cooking plate may be manually tipped to a raised position. The lower cooking plate is automatically tipped downwardly to a food ejection position by means of an actuator. An ejector is provided for positively ejecting the cooked food at the end of the cooking cycle, onto a support or receiving tray, from which cooked food may be removed by hand.

Abstract: An apparatus and method for making pizza includes a housing and a plurality of canisters containing fresh dough stored in the housing. A cutting blade is disposed in the housing and is moveable between an upper limit position and a lower limit position to cut a slice of dough from one of the plurality of canisters. A press plate is disposed in the housing and receives the slice of dough. The press plate includes a first plate and a second plate that selectively move into engagement with each other to define an internal chamber therebetween to press flat and preheat the slice of dough. A rotary index table station is disposed in the housing and includes a plurality of plates, with each of the plates being rotatable about a central axis of the rotary index table station. Preheated pizza crust is deposited on the plates. Each of the plates is then moveable between an innermost radial position and an outermost radial position.

Abstract: A pressing device comprised of stackable moulds for cooking and shaping hams into an oval cross-section. Each mould comprises transverse sides, longitudinal sides, crosspieces extending between the longitudinal sides, and a plurality of fixed troughs extending between the transverse sides. Below each trough (3), there is suspended from the transverse sides, a cover which is formed by a longitudinal plate, two end plates and two longitudinal sides. The end plates of the cover can slide against the faces of the transverse sides, each end plate being furnished with longitudinal pins which are directed toward vertical slots positioned along the transverse sides. Finally, a spring is disposed and compressed between the cover and the base of the trough.

Abstract: A system for making tortillas includes a sheeter, a roller/heater, and an oven. Tortillas are die cut into an oblong shape in the sheeter. The roller/heater rolls the tortillas into a round shape and conductively heats the tortillas simultaneously on the top and bottom surfaces, gelatinizing the food product and sealing in moisture. The tortillas are then baked in an oven. Slot marks on the tortillas are avoided as the roller/heater has upper and lower belts have continuous surfaces.

Abstract: A pressing column for the pressing, for example, of hams in molds is provided with shelves to support the molds. The shelves are mutually connected by links which allow a certain mutual movement between the shelves in the vertical direction. By raising the upper part in the pressing column, the shelves can be pushed in from the side of the column from a platform which is adjustable in height. Hereafter, the upper part can be lowered and the contents of the molds are pressed in a normal manner with a pressing apparatus. After the pressing and the boiling of the hams, the shelves are again separated and the molds are removed.

Abstract: A clamshell or two-sided cooking system utilizes an upper platen and a lower platen The upper platen is movable to a non-cook and to a cook position. In the cook position, the upper platen is separated from the lower platen by a gap. The gap can be electronically adjusted for various thicknesses of foodstuffs. Preferably, an electronic adjustment mechanism is located within the upper platen assembly. The adjustment mechanism utilizes a stepper motor.

Abstract: A cooking system and more specifically, a griddle type cooking system having a heating surface wherein a temperature of the griddle heating surface is substantially uniform across the entire surface is provided. This uniform surface temperature is maintained even when food products are placed on only a portion of the cooking surface. The cooking system minimizes overcooking of an outer surface of the food product in order to substantially reduce or eliminate the generation of mutagens or carcinogens while under cooking of the food product is likewise minimized thus eliminating harmful bacteria within the food product. The cooking system includes a sealed cooking medium chamber having a substantially planar top cooking surface, a bottom surface and side walls for housing a heating medium in the form of water.

Abstract: A top side cooker includes a cooking head that is counterbalanced by a pair of gas cylinders. A lift arm couples the gas cylinders to the cooking head. A compression spring is fitted on the rod of each gas cylinder to provide a positive force at the end of the rod travel for precluding the heavy cooking head from crashing into the grill surface.

Abstract: A clamshell or two-sided cooking system utilizes an upper platen and a lower platen. The periphery of the upper platen is marked on the lower platen by a laser-etched marking. The laser-etched marking provides a wear resistent marking which withstands the scraping and scrubbing operations associated with using and cleaning the clam cooking system. The laser-etched markings are preferably comprised of a plurality of slanted lines disposed 1/16 of a inch apart.

Abstract: The present invention relates generally to a system for pressing meat products. The system includes a press rack having platens that are movable between a loading position in which meat products can be loaded between the platens, and a pressing position in which the platens are adapted to press the meat products. A hydraulic locking and release mechanism is used to selectively retain the platens in the pressing position. The system also includes a floor mounted closing unit that provides the power for moving the press rack from the loading position to the pressing position.

Abstract: A meat flattening machine having two vertically stacked rows of non-sharpened edge stainless steel rollers adjacent to one another in an aluminum frame. Each row has at least two and preferably six rollers wherein the top row is spaced further apart from the bottom rows The plural stacked rows allow for the meat to be pulled and stretched between the rollers for flattening the meat. Four screws connect each corner of the stacked rollers to an adjacent corner of the other stacked rollers to allow for the spacing between the stacked rows to be adjustable. Each roller has parallel rows of rectangular ridges having non-sharpened edges. The bottom roller of each stack can have grooves approximately 1/16 inch deep, while the above rollers can have grooves approximately 1/8 inch deep between the rectangular ridges. The frame includes a removable electric motor, stainless steel sprockets and stainless steel chains for rotating the rollers.

Abstract: A readily disassembled grill for cooking both sides of a meat pattie simultaneously. The grill is disassembled for cleaning or service simply by the release of a few latches, eliminating any need for holes in parts of the grill being disassembled and for screw-type attaching devices.

Abstract: A cooking grill having upper and lower cooking plates supported between first and second supports is disclosed. The upper and lower cooking plates are each hingedly connected to the supports at a rear hinge axis. The upper cooking plate may be manually tipped to a raised position. The lower cooking plate is automatically tipped downwardly to a food ejection position by means of an actuator. An ejector is provided for positively ejecting the cooked food at the end of the cooking cycle, onto a support or receiving tray, from which cooked food may be removed by hand.

Abstract: A clamshell or two-sided cooking system utilizes an upper platen and a lower platen. The upper platen is movable to a non cook and to a cook position. In the cook position, the upper platen is separated from the lower platen by a gap. The gap can be electronically adjusted for various thicknesses of foodstuffs. Preferably, an electronic adjustment mechanism is located within the upper platen assembly. The adjustment mechanism utilizes a drive means which inherently provides float to accommodate variations in thicknesses of the foodstuffs.