Abstract: The invention relates to a container for the accommodation of products during a high pressure treatment of the products, whereby the container comprises an outer wall and a cavity situated within the outer wall for the accommodation of the products. With the container according to the invention at least one section of the outer wall is formed by a large number of mutually coupled chain links, which are arranged in the form of at least one multi-dimensional chain link matrix.

Abstract: A cooking device include an outer housing and a cooking cavity disposed within and separate from the outer housing. The cooking cavity accommodates a volume of cooking liquid therein. The device includes a heater positioned adjacent the cooking cavity to heat the cooking liquid. A lid is movably attached to the device and is used to form a seal with the cooking cavity. The lid includes a transparent portion positioned along a top surface to enable viewing inside of the cooking cavity. A controller can be used to heat the cooking fluid for an amount of time designated by user input. A moving mechanism can be used to move a food article into and out of the cooking liquid. The moving mechanism can be automated. The device can include a drainage system for removing the cooking liquid.

Abstract: A food press utensil is disclosed that varies incrementally as needed a weight of the utensil for pressing and cooking different food items on a cooking surface, wherein weight adjustment of the food press, by stacking of a plurality of food presses or other compatible weights, results in even heat distribution on the food to allow for uniform cooking and browning. The food press further can comprise a plurality of apertures through the body of the food press, to allow steam to vent and thus to prevent the food from becoming soggy as it cooks. The food press also can be made to accommodate a surface area of the food that exceeds a surface area of the food press, and thus can be used in any pan or griddle. The invention further can comprise a scraper surface to effect debris removal and preparation of the food cooking surface.

Abstract: The present invention relates to a device and a method for cooking food on a grill having opposed upper and lower platens wherein a gap spacing between the platens is adjusted in an initial stage and in subsequent stages of the cooking time for the meat. The method includes causing the food to be located between two opposed platens, the opposed platens each having opposed cooking surfaces and the opposed cooking surfaces defining a gap spacing that is adjustable, and adjusting the gap spacing between the platens so that during an initial stage of the cooking the gap spacing is equal to or less than the nominal initial uncooked thickness of the food, and during one or more subsequent stages of the cooking, after the initial stage, the gap spacing between the platens is varied.

Abstract: A dual-sided cooking device is provided that determines whether the upper and lower cooking platens are substantially parallel to each other when in a cooking position. In addition, the method and device in accordance with the invention are capable of identifying a type of food item placed on a lower cooking platen of a two-sided cooking grill.

Abstract: A food press utensil is disclosed that varies incrementally as needed a weight of the utensil for pressing and cooking different food items on a cooking surface, wherein weight adjustment of the food press, by stacking of a plurality of food presses or other compatible weights, results in even heat distribution on the food to allow for uniform cooking and browning. The food press further can comprise a plurality of apertures through the body of the food press, to allow steam to vent and thus to prevent the food from becoming soggy as it cooks. The food press also can be made to accommodate a surface area of the food that exceeds a surface area of the food press, and thus can be used in any pan or griddle. The invention further can comprise a scraper surface to effect debris removal and preparation of the food cooking surface.

Abstract: A dual-sided cooking device is provided that determines whether the upper and lower cooking platens are substantially parallel to each other when in a cooking position. In addition, the method and device in accordance with the invention are capable of identifying a type of food item placed on a lower cooking platen of a two-sided cooking grill.

Abstract: A mold for a grill, such as a waffle maker, for cooking a food item has a body configured to be received by the grill, a form provided on the body and defining at least a portion of a recess in which the food item is received for cooking and defining the shape of the food item.

Abstract: Device for binding roasts, sausages and the like, comprising a vertical rod having a clamp and a threaded rod with a control knob for fixing the vertical rod to the table, wherein: a concave element, suitable for containing the “roasts” to be bound by the elastic rings, is fixed on the top of the vertical rod; below being provided a parallel rod iron having an invitation bending; below said element and relative rod iron being provided a device carrying the elastic rings, i.e. three rod irons forming together a bracket, arranged two in the upper part and one in the lower, between said rod irons being provided a fourth rod iron, as an independent spring, for maintaining tidy said elastic rings.

Abstract: The barbecue pit comprises a shell of masonry including a bottom wall, side walls, a back wall and a partial front wall. The shell further includes two inner wall sections which divide the space within the shell into identical first, second and third compartments extending front to back within the shell. The first compartment includes a cooking chamber having a plurality of horizontal grates removably supported therein and also includes a topless heat chamber having heat source means located beneath said cooking chamber for supplying heat and smoke to the cooking chamber. The second compartment includes a sauce applying chamber having a container of sauce therein and means for applying the sauce to cooked meat placed in the chamber.