Abstract: A grill includes a base structure, a first platen assembly connected to the base structure, and a second platen assembly connected to the base structure. At least the second platen assembly is movable between a first position and a second position. A latch mechanism is operable to selectively retain the upper platen assembly in the second position. The latch mechanism includes a first portion and a second portion. The second portion further comprises a retaining ring movable to receive and cooperate with the first portion when the first portion and the second portion of the latch mechanism are misaligned.

Abstract: A griddle system includes one or more of a variety of performance-enhancing structures and functions. For example, the griddle system may include a set of sensors and a latch mechanism to provide a closed and locked platen configuration which can be controlled according to a cooking routine controlled by a controller. A counterbalance assembly may be provided to minimize the effort required to pivot a base frame and cooking attachment between their open and closed configurations. A pullback linkage may be provided to draw a pivotable cooking attachment up at its distal portion when the base frame is pivoted open, creating extra space for placement of food items at the distal portion of the cooking surface. The cooking attachment may include provisions for self-leveling when closed, in order to apply even pressure to food items having varying thicknesses. Height adjusters may be provided to expand or contract the cooking space.

Abstract: Disclosed herein is a cooking system for cooking food, the system including a housing having a hollow interior, a lid movable relative to the housing, at least one heating element associated with one of the housing and the lid, wherein the cooking system is operable in a plurality of modes including a conductive cooking mode and a convective cooking mode, wherein in the conductive cooking mode the cooking system is operable as a conductive cooker and in the convective cooking mode the cooking system is operable as a convection cooker.

Abstract: A grill includes a base structure, a first platen assembly connected to the base structure, and a second platen assembly connected to the base structure. At least the second platen assembly is movable between a first position and a second position. A latch mechanism is operable to selectively retain the upper platen assembly in the second position. The latch mechanism includes a first portion and a second portion. The second portion further comprises a retaining ring movable to receive and cooperate with the first portion when the first portion and the second portion of the latch mechanism are misaligned.

Abstract: A latching mechanism suitable for suppository molds, where the latching mechanism is designed to assist the separation of mold when the latch is released. In embodiments, the latching mechanism has a lever portion on a first mold half and a catch portion on a second mold half. The lever portion is configured to impinge upon the catch portion to provide a force to bias the first mold half away from the second mold half. Other embodiments include methods of utilizing such a catching mechanism with a suppository mold.

Abstract: A waffle sandwich maker includes first and second waffle plates which contact a food product during preparation of the food product. The first waffle plate includes a plurality of protrusions defining a plurality of channels, a female connector having a hole, a male connector having a protrusion and a first spacer extending inward relative to the plurality of protrusions. The pluralities of protrusions and channels create depressions and ridges in the food product. The protrusion of the male connector and the hole of the female connector of the first waffle plate mate with a hole of a female connector and a protrusion of a male connector of the second waffle plate. The first spacer contacts the second waffle plate during preparation of the food product, which includes an outer dough encapsulating a filling, to maintain the first waffle plate spaced at least approximately 0.5 inches from the second waffle plate.

Abstract: Disclosed is a cooking and baking device with seamlessly-jointed griddle plates, including an upper housing, a lower housing hinged with the upper housing, chambers in the upper housing and the lower housing, griddle plates arranged within the chambers, and a connecting passage communicating with the chambers. Ends of the griddle plates in the upper housing and the lower housing are aligned in the connecting passage, an axis along which the upper housing and the lower housing are rotated is located between the griddle plates of the upper housing and the lower housing, and the axis is arranged to be not higher than top surfaces of the griddle plates. In use, the two griddle plates are tightly engaged, and thus food materials placed therein will not fall out during baking, the service life of the cooking and baking device is prolonged.

Abstract: A herb processor has an upper cutting element having a descending cylindrical body with blades extending downward from an upper base disk in a first pattern, and a region of a specific geometry devoid of blades, a lower cutting element having an ascending cylindrical body having a central axis, an outer and an inner diameter, blades extending upward from a lower base disk in a second pattern, a region of specific geometry devoid of blades, openings through the lower base disk in a third pattern, and a lower engagement interface, and a cylindrical collection chamber having a lower closed end and an upper engagement interface. The regions devoid of blades provide a crush-free zone.

Abstract: A cooking utensil is disclosed with an arcuate groove channel formed in the cooking surface of the utensil. The device includes the cooking surface including the arcuate groove channel. The arcuate groove channel includes one of a spiral-shape and a series of concentric circles upon the cooking surface.

Abstract: A cooking apparatus includes a first structure including a heating plate for cooking food; a second structure including a heating plate for cooking food; and a frame on which the second structure rests; and the first structure and the second structure are hingedly connected to one another by at least one hinge between an open position or a closed position or else a cooking position, which is an intermediate position between the open position and the closed position, wherein the cooking apparatus includes a device for cushioning the weight of the first structure when the latter is in the cooking position or in the closed position, and in the cooking position the cushioning device makes it possible to keep the first structure in contact with the one or more food items to be cooked.

Abstract: Sausage cookware includes a hollow pan having a cooking surface with multiple undulations that partially conform to the outer circumference of a link sausage. Other embodiments include an insert for converting the flat cooking surface of a conventional frying pan or electric cooker to an undulated surface that more efficiently cooks link sausages.

Abstract: A grill device includes a coupling mechanism having first and second ratchet teeth that cooperate to permit movement of an upper grill unit in a first direction for uncovering a lower grill unit, and to resist movement of the upper grill unit relative to the lower grill unit in a second direction opposite to the first direction.

Abstract: A grill device includes a grilling unit, a heating unit, a controlling unit and a switching unit. A second grilling module of the grilling unit (3) is pivotable to a first grilling module between closed and open positions to cover and uncover the first grilling module, respectively. First and second control modules of the controlling unit enable the heating unit to heat the first and second grilling modules with a first heating power and at least the first grilling module with a second heating power, respectively. The switching unit, is configured to be triggered to turn on the first control module when the second grilling module is at the closed position, and to turn on the second control module when it is not triggered.

Abstract: Cooking apparatus comprising at least one baking mould (11, 12) with a first (13) and a second (14) heating element; and a control system (16) configured to control the power supply to the first (13) and the second (14) heating element, wherein the control system (16) is configured to provide the first heating element (13) with a first electric power, while the second heating element (14) is provided with a second electric power which differs from the first electric power, wherein the first and the second electric power lie in a range from zero to a determined maximum electric power.

Abstract: A temperature auto-compensation grill includes rotatingly connected upper and lower grilling units; a heating circuit including a heater and a thermostat having a change-over switch; and an operating mechanism including a linkage that is slidingly connected to the lower grilling unit, a first end of the linkage making contact with the change-over switch and a second end of the linkage extending from the lower grilling unit and making contact with the withstand portion of the upper grilling unit in an open position. The upper grilling unit has a withstand portion withstands that contacts the second end of the linkage and slidingly pushes the linkage when the upper grilling unit rotates from a closed position to an open position. The thermostat has a first steady temperature in the closed position, and a second steady temperature in the open position, and the first steady temperature is lower than the second steady temperature.

Abstract: A charbroiler having both heated grids and at least one radiant heater and a method of charbroiling a food product are disclosed. Each heat source of the charbroiler can be an independently regulated heat source. The independently regulated heat sources can be adjusted to each contribute to the overall cooking of a food product in a cooking cycle. Each of the independently regulated heat sources can be many types of heat sources capable of being regulated either manually or automatically by a cooking control system.

Abstract: A cooking appliance includes a lower housing having a lower heating surface, an upper housing operatively connected to the lower housing and having an upper heating surface, and a smoke exhaust system. The smoke exhaust system includes an air inlet in a lower surface of the upper housing adjacent to the upper heating surface, an exhaust vent formed in the upper housing, and a fan disposed in the upper housing. The fan is configured to draw air through the inlet, into the upper housing, and expel the air through the exhaust vent.

Abstract: A waffle iron comprising a set of patterned recesses for use in a conventional waffle oven for a food production plant. The waffle irons are precisely formed with reduced recesses to produce a waffle having reduced depth of recesses and increased thickness in the center of the waffle to allow the same to be easily, economically, and without crumbling, sliced in to halves by a commercial bakery, bread or bagel slicer, producing matching halves, each of which has a patterned surface and an opposed flat surface. A new waffle-like end food product is provided for use in making sandwiches.

Abstract: A muffin maker comprises a support device, a main body and a collecting plate. A pedestal of the support device includes a first inserted portion. Two support arms of the support device include a rotary device. The main body is used for baking muffin and is connected to the rotary device. The collecting plate is mounted on the pedestal of the support device and includes a second inserted portion. The second inserted portion is connected with the first inserted portion and the normal line of the collecting plate is perpendicular to the normal line of the pedestal.

Abstract: A minute pressure grill includes an upper grill unit and a lower grill unit. It further includes a U-shaped lift pole, which is rotately connected to the two sides of the upper grill unit. The two ends of the U-shaped lift pole are separately disposed with a first cavity. The first cavity is disposed with a pressure spring and a J-shaped lock catch to drive the pressure spring to compress or release. A pair of arc lead rails are disposed separately on the two sides of the lower grill unit. With the rotation of the J-shaped lock catch inside the U-shaped front pole and the J-shaped lock catch is compressed tightly to the arc lead rails, the food is pressed by the upper grill unit. The food is pressed with the cooperation of the pressure spring and the lock catch.

Abstract: A grilling device comprises an upper shell and a lower shell, an upper pan disposed on the lower surface of the upper pan and a lower pan disposed on the top surface of the lower shell, and electric heating tubes disposed on the rear sides of the pans, wherein the top surface of the lower pan is slant from two sides to the middle portion, and the shape of the lower surface of the upper pan is cooperated with the shape of the top surface of the lower pan. When cooking, the oil will flow to the middle and will be discharged out from the opening in the middle. The steam can be discharged from two sides because the pan is lower in middle and higher in two sides. Steam is prevented from being discharged from front side. The arc surface has more cooking surface in the same size.

Abstract: The present invention proposes a domestic appliance and specifically an electrical toaster (11) having a pair of heating plates (12, 13) in thermal communication with heat sources (19, 20) accommodated to transfer heat to said plates (12, 13). Grilling plates (12, 13) are typically positioned in the manner that a lower plate (12) lies horizontally in a stationary manner and an upper plate (13) is hinged to be rotatable relative to said lower plate (12) to be closed upon the same in order for forming a grilling chamber enclosing a food article from below and above. An electrical toaster (11) in which a passive ventilation system discharging accumulated heat through convenient openings (18) before heating plates (12, 13) with which users can directly get in contact becomes heated is provided.

Abstract: A grill device includes a first housing, a first grilling plate, a second housing, a second grilling plate, at least one first engaging member, and at least one second engaging member. The first grilling plate is mounted on the first housing. The second housing is pivotally connected to the first housing. The second grilling plate is mounted on the second housing, is movable toward and away from the second housing, and faces the first grilling plate. The first engaging member is disposed on the first housing. The second engaging member is disposed on the second housing and is configured to removably engage the first engaging member so as to lock the first housing to the second housing.

Abstract: The present invention proposes a toaster appliance in which an upper grilling plate is typically hinged to the lower grilling plate in a manner to be rotatable relative to said lower plate. The position of said upper plate relative to said lower plate is conventionally adjusted by means of a handle having predetermined locking positions according to the present invention. Said handle is provided with a connection device having a predetermined locking position, which is set to a perpendicular position of said upper plate relative to said lower plate. Said locking position is determined by a plurality of slots into which a set of spring loaded balls engages within said connection device.

Abstract: A charbroiler having both heated grids and at least one radiant heater and a method of charbroiling a food product are disclosed. Each heat source of the charbroiler can be an independently regulated heat source. The independently regulated heat sources can be adjusted to each contribute to the overall cooking of a food product in a cooking cycle. Each of the independently regulated heat sources can be many types of heat sources capable of being regulated either manually or automatically by a cooking control system.

Abstract: A food cooking grill assembly has a housing that supports a lower platen which has a cooking surface, and an upper platen having a cooking surface. A handle assembly connects to the upper platen. Handle assembly connects to a guidance assembly and to a hinged and pivotal counterbalance assembly to control the orientation and position of the upper platen relative to the lower platen. The counterbalance assembly interacts between the upper platen and the housing to counter the weight of the upper platen and to react to force exerted through the handle assembly.

Abstract: A food preparation device for crimping and sealing pieces of bread includes a base, at least one first heating unit positioned on the base, and at least one second heating unit spaced from the base and extending substantially parallel to the first heating unit. The second heating unit is movable from a first position spaced a first distance from the first heating unit to a second position spaced a second, shorter distance from the first heating unit for crimping and sealing bread pieces together between the first and second heating units. The first and second heating units remain parallel with one another while the second heating unit moves from the first position to the second position.

Abstract: A cooking apparatus facilitates efficient, consistent cooking of superior food products, while also being modular and flexible for use in a wide variety of kitchen arrangements and cooking scenarios. The cooking apparatus may include a variety of features and enhancements to further these goals, including: a steam barrier which prevents the escape of steam from the cooking surfaces during cooking; adjustable cooking surface spacers that ensure desired spacing between the cooking surfaces; a vertically adjustable upper platen that facilitates efficient use and placement of the cooking apparatus; and discrete lower platen cooking surfaces which facilitate multiple cooking processes depending on the needs of the user.

Abstract: A multi-function induction cooker comprises: a left body with a left upper cover and a corresponding lower left cover, a left supporting board for supporting the heating plate disposed on the left upper cover, a left electromagnetic induction component disposed inside the chamber between the left upper and left lower cover; a right body connected on the right side of the left body, and the right body can be returned on the upper surface of the left body to a folded status, or an unfolded status; wherein a status switching device for switching the folded and unfolded status is disposed on the left or right body, and said status switching device can switch the power proportion between the two bodies in folded or unfolded status. With the multi-function induction cooker: the food can be heated from the top and the bottom, and pans can be heated on both surfaces simultaneously.

Abstract: A cooking device for cooking both a stick-mounted food item and a fluid batter. The cooking device including a pair of opposed cooking plates that receive the food item and batter in a reservoir. The reservoir includes raised and recessed surfaces that imprint a recognizable design, shape, or indicia on the outer surface of the cooked batter. The cooking plates are rotatable together about a central axis to allow the batter to flow around the food item as the batter and food item cook.

Abstract: A food staging device particularly suited for shelled eggs, a method of storing shelled eggs, and a method of cooking shelled eggs are provided. The shelled egg staging device comprises an elongated body, individual receiving receptacles, a pour spout associated with each receiving receptacle, and a handle. The food staging device can be used to hold shelled eggs prior to cooking, for example. A method of storing shelled eggs in a shelled egg staging device is provided. A method of cooking the shelled eggs is provided and comprises containing shelled eggs in a food staging device and pouring the shelled eggs onto a cooking surface.

Abstract: A clamshell grill having a user interface and a processor that executes one or more programs to select an initial cooking recipe for a food product, by determining an actual product thickness of the food product, determining if the actual product thickness of the food product is greater than or less than the cooking recipe's product thickness, and if the actual product thickness of the food product is greater than or less than the cooking recipe's product thickness, then executing a modified cooking recipe to accommodate a change in the actual product thickness during a cooking cycle, wherein the modified cooking recipe adjusts at least one parameter of the initial cooking recipe.

Abstract: A waffle iron plate for forming a waffle having multiple scores, the plate comprising a base having a front surface and at least two spaced-apart ribs extending from the front surface of the base and configured to form the scores, whereby the waffle may be folded along the scores so as to have a bottom portion and two side portions.

Abstract: A grilling device with the rotatable lock catch, has a pin module and a rotary shaft joint with two semi-shafts. The upper half shaft of the rotary shaft has a post rod, the lower half shaft of the rotary shaft has a through hole for accommodating the passing in and out of the post rod. The upper end of a supporting shelf of the pin module is disposed with a U-shaped opening for adapting the rotary shaft, two short shafts are respectively disposed by the two sides of the U-shaped opening, two arc-shaped spacing flakes with opposite openings are respectively hinged joint with the corresponding short shafts. A movable ejector pin is disposed on the supporting shelf and along the midline of the U-shaped opening. A pressing board of the middle portion of the ejector pin upward presses the lower portions of the two spacing flakes.

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 charbroiler having both heated grids and at least one radiant heater and a method of charbroiling a food product are disclosed. Each heat source of the charbroiler may be an independently regulated heat source. The independently regulated heat sources may be adjusted to each contribute to the overall cooking of a food product in a cooking cycle. Each of the independently regulated heat sources may be any heat source capable of being regulated either manually or automatically by a cooking control system.

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: The invention relates to a cooking vessel having a non-stick coating, a handle and a vessel body. According to the invention, the inner surface of the vessel body is provided with a multiplicity of oil wells, the inner side of which wells is provided with studs of which the height is less than the depth of the oil wells, wherein the upper surface of the oil wells is provided with a non-stick coating, and the thickness of the non-stick coating is greater than the height of the studs and at the same time less than the depth of the oil wells.

Abstract: The invention concerns a center arm for holding an upper grilling or roasting plate, the center arm having a substantially vertical supporting section and a holding section which is arranged pivotably on the vertical supporting section and on which is arranged the upper grilling or roasting plate, which is distinguished in that the pivot shaft of the holding section is formed and arranged approximately at the point of intersection S of the center axes M1 and M2 of the holding section on the one hand and the supporting section on the other hand. Furthermore the invention concerns a contact grilling or roasting device having such a center arm.

Abstract: A cook top includes a lower grill and an upper grilling unit that is mounted adjacent to a back edge of the lower grill. The upper grill unit can be moved from a recessed position at a back edge of the cook top to a raised vertical position by a raising mechanism. From the raised position, the upper grilling unit can be rotated forward so that food placed on the lower grill can also be cooked by the upper grilling unit.

Abstract: A method for controlling a clam grill that has first and second platens. The second platen is moved toward the first platen. A signal is provided in response to a detection of an impediment to the motion of the second platen. The motion of the second platen is stopped in response to the signal.

Abstract: This appliance comprises a pair of plates made of a material that conducts heat well which are heated electrically and are hinged to each other, each of these plates having a cooking surface, which two cooking surfaces can be brought toward each other by pivoting one plate onto the other in order to cook a food product which is clamped between them, the rear or non-cooking surface of each of these plates having a depression with a flat base whose area is large; in accordance with disclosure, a heating module whose shape is complementary to that of said depression is fitted into and fixed removably inside the latter, this module being provided with a shielded electric resistor capable of heating said plate and is supplied with electric current.

Abstract: An improved grill with an upper platen position and a pressure control is disclosed. The grill may include a lower platen assembly having a lower grilling plate, and an upper platen assembly movably connected to the lower platen assembly. The upper platen assembly may include an upper grilling plate operatively connected to a manipulator capable of applying positive pressure on and adjusting position of the upper grilling plate. Methods of using the grill to cook food items are also disclosed.

Abstract: A barbecue stove includes a body, a cover, a storage device, two primary feet and two secondary feet. The cover is pivotally connected to the body. The storage device is attached to the body. The primary feet are attached to the body. The secondary feet are attached to the storage device. The barbecue stove lies on the primary feet in use and stands on the secondary feet in storage.

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 waffle iron apparatus and method for use. A waffle iron apparatus that permits many waffles to be baked simultaneously in a conventional residential kitchen oven. The apparatus has two gridiron assemblies, which are pivotally connected, but which also may be fully and easily disconnected for cleaning. Multiple apparatuses are easily and neatly stackable for storage.

Abstract: An apparatus and method for cooking food, such as meat, protein, vegetable, or soup is disclosed. In one embodiment, the food items are supplied in a flexible polymer package that can withstand the temperature needed to cook the item. The cooking apparatus has two cooking surfaces in the form of heated platens. These platens come together to simultaneously contact both sides of the food item. The cooking apparatus further includes a controller, configured to prepare the food using various control system algorithms. The apparatus cooks the food item from both sides to affect rapid and even cooking. It uses a combination of temperature, time, food thickness, platen force and a cooking code that is unique for each food type. The control system algorithm uses some or all of these parameters to determine precisely when the food item is cooked correctly.

Abstract: An apparatus for making puffed food products from starch-containing raw materials. The apparatus has a baking and molding chamber defined by several heatable mold elements. The mold elements are individually actuated by direct hydraulic drive systems. The hydraulic power for these drive systems is selectively derived from a common oil pressure supply system which provides continuously high oil pressure to the direct hydraulic drive system for each mold element. The apparatus also has an improved feed system enabling the supply of raw material into the mold cavity such that no material gets spilled and each mold receives an accurate predetermined quantity of raw material.

Abstract: An apparatus for making puffed food products from starch-containing raw materials. The apparatus has a baking and molding chamber defined by several heatable mold elements. The mold elements are individually actuated by direct hydraulic drive systems. The hydraulic power for these drive systems is selectively derived from a common oil pressure supply system which provides continuously high oil pressure to the direct hydraulic drive system for each mold element. The apparatus also has an improved feed system enabling the supply of raw material into the mold cavity such that no material gets spilled and each mold receives an accurate predetermined quantity of raw material.

Abstract: A grill comprising a lower cooking unit and an upper cooking unit, the lower cooking unit comprising a lower shell and a lower cooking plate detachably mounted on said lower shell, the upper cooking unit comprising an upper shell and an upper cooking plate detachably mounted on said upper shell, wherein the lower shell has a storing unit for storing the plates. The present invention further comprises a storing unit, so when the equipped plates are not in use, they can be stored in the storing unit after being cleaned.