Abstract: A vertically extending, cylindrical toaster having a plurality of modules which may be integrally joined together in a single housing or may be separably stacked one upon the other. Each module comprises at least one individual heating unit having a horizontally oriented aperture opening into the unit. Each heating unit is separated from its vertical neighbors by a heat insulating layer and includes a food receiving grill, an upper heating element located above the grill, a lower heating element located below the grill, and a removable tray below the lower heating element for catching crumbs or other food particles which fall from the grill. The grill may also be movable and/or removable for easy access to the food thereon or for cleaning. Master controls for all the modules and individual controls for each separate module are contemplated to provide versatile control of the cooking processes.

Abstract: A pancake cooking apparatus has an elongate and preferably open-ended griddle and a batter scraper by which a mass of batter is spread from one end of the griddle to the other. Thickness uniformity is realized by structures for keeping the scraper's edge and the griddle's cooking surface spaced a fixed distance apart during the batter spreading step. The pancake cooking apparatus at times includes a plurality of side-by-side griddles for high-volume manual cooking operations. A method for cooking uniformly thin, rectangular pancakes uses the cooking apparatus.

Abstract: Prior ice cream cone baking machines were manually raised and lowered, causing the cone to be sometimes overcooked or burnt. The present invention automatically raises the upper cooking plate after a pre-set cooking time, and maintains the baked cake at a warm temperature until removed from the lower cooking plate.

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 cooked food staging device and method is provided. The cooked food staging device allows previously cooked food items, particularly sandwich fillings such as hamburger patties, fish fillets, biscuits, Canadian bacon, pork sausage, eggs, chicken patties, chicken fillets and nuggets, to be stored over extended periods of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food while avoiding risk of bacterial contamination. The food staging device is composed of a plurality of discrete compartments bounded by upper and lower heated compartment surfaces. Food can be stored within the compartments in trays having side walls of a height such that a gap is achieved between the top of the tray and the upper compartment heated surface to limit and control the evaporation of liquid from the food stored therein.

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 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.

Abstract: A dual horizontal level waffle iron apparatus is disclosed which contains first and second horizontally rotatable waffle iron assemblies each containing a cover member, a base member and grid arrays associated therewith. Horizontal rotation is limited to 180 degrees and a pair of handles in cooperation with a pair of hinge arms permit each cover member to be lifted for ease in loading waffle food mixture, removal of waffles and removal of the grid arrays.

Abstract: A clamshell griddle is designed so that the rising, lowering and rotating motions of the platen and the setting of distance between the griddle and the platen main body can be effected automatically and in one stroke by the operation of a single motor, thereby resulting in simple structure and low price.

Abstract: A cooked food staging device and method is provided. The cooked food staging device allows previously cooked food items, particularly sandwich fillings such as hamburger patties, fish fillets, biscuits, Canadian bacon, pork sausage, eggs, chicken patties, chicken fillets and nuggets, to be stored over extended periods of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food while avoiding risk of bacterial contamination. The food staging device is composed of a plurality of discrete compartments bounded by upper and lower heated compartment surfaces. Food can be stored within the compartments in trays having side walls of a height such that a gap is achieved between the top of the tray and the upper compartment heated surface to limit and control the evaporation of liquid from the food stored therein.

Abstract: A new Waffle Sandwich Making System for cooking waffle sandwiches by pouring half of the required batter into the waffle sandwich molds, add fillings on top such as hot dogs, cheese, ham, sausage, and/or bacon along with a stick projecting outwardly from one end of the waffle sandwich allowing clean manual manipulation of the cooked waffle sandwich, and pouring the remaining batter over the filling and cooking. The inventive device includes a housing structure, a molding means within the housing structure and a heating means within the housing structure.

Abstract: The present invention is directed toward an apparatus utilizing a plurality of stacked roll bonded heat transfer plates having a heat transfer fluid circulating therein for transferring heat to food articles for cooking or staging ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous food articles. The apparatus utilizes floating hinges to support the spaced apart heat transfer plates in alignment and provides a means to initially cook frozen food articles sealed in heat conducting containers, such as a flexible pouch to cook raw food articles or previously cooked food articles, and to stage same for prolonged time periods at optimum product quality at a selected low temperature, thereby assuring precision, time and temperature-related, pathogenic risk management and food safety for public consumption.

Abstract: A cooking grill apparatus having superposed, vertically separable, heated grill plates, the uppermost one of which is pivotally connected to the outer ends of two laterally spaced arms which pivot simultaneously about an elevated horizontal pivot axis whereby the upper grill is moveable about such pivot axis with and selectively relative to such spaced arms. The upper grill carries a pair of like parallelogram linkage systems along its lateral margins which include adjustable stop means for engaging parallel stationary reference surfaces paralleling the plane of the cooking surface for the stationary lower grill plate. Selected movement of the parallelogram linkage system to change the vertical position of the stop means is determined by selectively operable gauge means for limiting movement of the linkage systems and thus movement of the stop means towards the references surfaces whereby the spacing between the two grill plates during cooking operation is correspondingly selectively limited.

Abstract: A method and device for manufacturing food products where the product material, initially in a substantially liquid state, is fed into the device and through the supply of heat or cold is given its final, substantially solid state, the device comprises elements capable of being moved apart as well as brought together, having at least one recess on at least one side of each element so that the sides facing each other are mounted close to each other and define between them at least one product-forming space.

Abstract: A food material heating mechanism includes at least an upper and a lower heating plate. Food material is placed on a food material tray which is then placed on the lower heating plate. The upper and lower heating plates are moved toward each other to cause an upper surface of the food material to make contact with a bottom surface of the upper heating plate for a heating process. Heating is enhanced by adding a layer of a far infrared radiation substance to surfaces of the heating plates and food material tray which make contact with the food material. The food material tray is preheated to a temperature that is substantially lower than a temperature of the upper heating plate, whereby during the heating process, a soft surface is produced by contact of the food material with the food material tray, and a crusty surface is produced by contact with the upper heating plate. A fluororesin, such as TEFLON, can be added to the surfaces which come into contact with the food material to prevent sticking.

Abstract: In a hinge for pivotally connecting the tongs of a pair of baking tongs, the hinge pin is rotatably mounted by means of at least one sliding surface bearing, which comprises sliding surfaces, which are in sliding contact with each other and are respectively provided on the hinge pin and on one of two members which are pivotally connected. One of said sliding surfaces comprises a sliding surface segment and is formed with openings adjoining said sliding surface segment on opposite sides thereof and with scraping edges, which are in sliding contact with the other of said sliding surfaces and define said openings and said sliding surface segment on opposite sides thereof.

Abstract: A pancake maker in which several batter-filled containers are simultaneously placed within a heating device to make pancakes. All the resulting pancakes are uniformly shaped and cooked and can be quickly produced. This invention is applicable to the individual as well as the restaurant industry and greatly enhances the look, consistency, and quality of pancakes made.

Abstract: A multiple baker for confectionery items such as waffles and pancakes having multiple baking irons vertically mounted between vertical heating partitions of a base and pivotally hinged to the base for rotation in a vertical plane, between a baking position and an offset position. Each baking iron has separatable shell members for receiving the food items and a flanged mouth positioned atop each baking iron when in the baking position. The position of the flange mouth allows steam to escape vertically during the baking process and distance the user from the steam.

Abstract: A pizza base unit of crust has a plurality of waffle-type depressions in its upper surface that receive pizza toppings and serve to anchor such toppings on the upper surface of the pizza. In the method of forming the pizza, raw pizza dough is formed into a pizza size portion and is subjected to a first cooking step to form a crust while simultaneously providing a plurality of the waffle-like depressions in its upper surface. Pizza toppings are then placed on the upper surface of the cooked crust and in the depressions and this assembly is then subjected to a second heating step to complete the pizza for consumption. Apparatus for carrying out the method includes a hot plate with cooking areas arranged to receive raw pizza dough for cooking into a pizza crust.

Abstract: Baking tongs for producing edible wafers from wafer dough in a wafer baking oven or an automatic wafer baking machine consist of a wafer baking mold comprising baking mold parts in respective tong parts which are moved toward each other and away from each other in order to open and close the wafer baking mold. For a rigid interlocking of the two tong parts when the wafer baking mold is closed, the tong parts are provided with cooperating closure sections. The closure section of one tong part is provided with a rigid locking pin, which protrudes from the inside surface of that closure section. The closure section of the other tong part is formed with a through opening, which constitutes a passage for the locking pin, and is provided with a hook which is engageable with the locking pin. The hook is pivoted on the outside of the closure section and has an engaging surface for engaging an engaging surface of the locking pin. The hook is provided with an actuating element for pivotally moving the hook.

Abstract: An apparatus for simultaneously grilling food from above and below is provided having upper and lower grilling surfaces of gas fired tubes. The upper grill is hinged to lift up and provide access to the food and is vertically adjustable to accommodate variations in thickness of the item being cooked. The upper and lower grills are supported on a frame having a supply of combustion gases and induced draft exhaust system.

Abstract: A compact oven for preparing freshly baked cakes, muffins, and breads from a pourable batter or vertically oriented disk-shaped molds. A hinged cover completes the enclosure. Heat is applied to each vertical side of the molds.

Abstract: An appliance for preparing two waffles is provided and consists of a housing assembly formed into a double waffle maker which can manually swivel in a 180.degree. limit above a supportive base member so that waffle batter can be poured therein for preparing the two waffles.

Abstract: A baking pan having a multiplicity of baking units constructed by forming the baking units as individual pieces, disposing the pre-formed baking units within openings formed in a sheet material and securing the baking units to the sheet material. The means for securing the baking units to the sheet material comprises interlocking portions of the baking units with the sheet material to form an assembly of baking units.

Abstract: A cooking apparatus having a lower cooking platen and an upper cooking platen mounted on a plate support arm for swinging movement between a lower cook position and a raised position inclined upwardly from the lower platen. The rearward portion of the lower platen is heated by a gas fired infrared heater having a combustion chamber vent passage formed along the rear of the combustion chamber. A combustion observation window is provided in a forward wall of the combustion chamber of the rear infrared heater, and an electrical heater is provided for heating the forward portion of the lower platen and arranged so that the observation window can be viewed from the front of the cooking apparatus. The platen support arm has an arcuate intermediate portion that slidably extends through an opening in a rear cover on the cooking apparatus.

Abstract: A two cavity baker for confectionery items such as waffles and pancakes having a pair of outer shell members hinge-connected to a double faced single inner shell member. The two outer shell members and the inner shell member are mutually hinged together at one side of the baker with the two outer shell members each including a handle protruding from the opposite side of the baker. The three shell members are supported upon a base adjacent the handle and hinged sides of the baker which enables to two outer shell members to be reversed with respect to their upper and lower positions upon pivotal movement about a generally horizontal axis. The pivot connection of the shell members to the base accommodates biaxial rotational movement of the shell members so as to enable the shell members to assume a vertical orientation relative to the base to enable the outer shell members to be opened relative to the inner shell member.

Abstract: A device for preparing such food items as omelets, fried eggs, and other foods cooked in a fry pan, skillet, or the like, includes means for horizontally reciprocating the cooking vessel while applying heat thereto. A generally conventional fry pan is quickly, separably attachable to reciprocating means, and during the reciprocal action imparted to the fry pan, heat is applied above and below the same to complete the cooking process during the continuous application of a gentle, back and forth movement to the vessel.

Abstract: An improved removable cooking surface assembly for the upper movable heated platen of a two-sided cooking device is disclosed. The assembly includes a planar rigid heat conducting metal plate which is coated on its lower surface with a layer of non-stick synthetic plastic material. The coated platen is removably connected with the heated platen and extends in contiguous relation across the lower surface thereof for uniform heat transfer from the platen to the food product being cooked. Following cooking of the product when upper platen is raised, the food product remains on the lower grill surface since the coating of the upper surface prevents the product from sticking thereto. After extended use, the cooking surface assembly is easily removed from the upper movable platen for refurbishing or replacement.

Abstract: In a wafer baking automatic machine, a baking chamber is subdivided by separating wall into an inwardly located heating zone containing a heating burner and baking clamps of an endless chain, and a flushing zone containing guiding rails and guiding rollers of the baking clamps movable on the guiding rails, an air supply conduit opens into the heating zone and the flushing zone, and air passages are provided between baking plates of the clamps and side parts of the clamps. Flushing air is supplied into the baking chamber and discharge gas is withdrawn from the latter, wherein the flushing air is admixed prior to its supply into the baking chamber with at least a part of the discharge gas.

Abstract: An adjustable meat press for two-sided cooking of food products is disclosed, characterized by a movable cooking device having a planar heated cooking surface which is connected with a grill having a fixed heated cooking surface for pivotal movement between open and closed positions. The movable cooking device includes a plurality of incrementally adjustable cams having a camming surface which protrudes beyond the cooking surface of the movable device to space the movable cooking surface from the grill cooking surface by a selected distance. Owing to the provision of a plurality of cams, the movable cooking surface is accurately maintained parallel to the grill cooking surface when the movable device is in its closed position to uniformly press and cook one or more food products arranged therebetween. A unique spring and slide mechanism controls the movement of the movable cooking device relative to the grill between the open and closed positions.

Abstract: A baking machine for cooking batter to form ice cream cones and the like comprises a plurality of griddles which are driven along a path of movement through heating zones for the purpose of cooking the batter. Principal features of the invention include: an automated and responsive gear-type control mechanism for starting and stopping griddle movement, include provision of means for ensuring proper meshing of the gears; and an efficient top-bottom burner system which ensures efficient and uniform cooking of the batter by provision of separate supply lines to the top and bottom burners, respectively, as well as a master-equalizer valve arrangement in which the master valve regulates flow to all burners and the equalizer valve provides for equal heating at top and bottom burners.

Abstract: A heater for cups and fluids therein having an adjustable heat selector, heating circuitry and temperature stabilization circuitry, comprising a base support, an electrical circuit enclosing housing, an opening in an upper substantially horizontal surface of the housing for a heating element plate and heat sensor, and an upright section of the housing enclosing additional circuitry having a vertical, substantially cylindrical surface facing the heating element plate, substantially rectangular vertical surfaces for the remaining three sides of the upright section, the vertical substantially cylindrical surface and the substantially rectangular vertical surfaces forming an open-topped receptacle having inner partitions and a closed bottom for receiving assorted personal articles.

Abstract: Apparatus and method of mixing a comminuted food material and a liquid to form a solid food article includes a rotary measuring wheel for dispensing the food material from a storage bin in discrete measured quantities and a rotary peristaltic pump for dispensing the liquid from a storage tank in respective discrete measured quantities. The wheel and pump are coaxially joined for unitary dispensing rotation and a micro-processor controlled arrangement actuates and deactuates a predetermined number of revolutions thereof to effect simultaneous dispensing respectively sequentially of respective predetermined pluralities of the discrete measured quantities of food material and liquid. A chute arrangement receives the dispensed quantities and directs the food material gravitationally downwardly through a central passageway while directing the liquid through apertures arranged to sprayingly emit the liquid convergingly toward the gravitational path of the food material.

Abstract: The invention relates to an apparatus for the production of irregularly trimmed waffle, mainly cheese waffle from batter which has preferably been made as follows: eggs are mixed with milk, melted cheese and flavoring additives to a homogeneous mixture. Then flour and melted fats are added to the mixture with continuous mixing and finally liquid is added until it is diluted to the required consistency. Portions are taken from the resulting batter to be baked between baking plates which form only the sides of the waffle and leave the edges free. The apparatus has baking irons consisting of heatable and closable pairs of baking plates. The baking plates (2a, 2b) of the baking irons (2) have a functional surface forming the sides of the waffle but leaving its edges free. A device (50, 51) for forwarding the baking irons (2) on an endless path, to which device the lower baking plates (2b) of the baking irons (2) are fixed.

Abstract: A fortune cookie making machine includes a first rotatable assembly having a number of griddles in which the cookie blanks are passed through an oven where they are baked. Thereafter a transfer mechanism strips the cookie blanks one at a time from the griddles and deposits them in a second assembly for stuffing and forming the cookies. In certain embodiments of the invention the second assembly is also rotatable. In the second assembly, a paper slip bearing the fortune message is deposited on the blank, and then the cookie blank is folded and allowed to cool to form the final desired shape. After the cookie is fully formed, it is removed from the second assembly.

Abstract: A sandwich oven comprising, a base plate having a first plurality of sandwich sized mold indentations therein, a top plate pivotally mounted to said base plate having a second plurality of sandwich sized mold indentations therein, corresponding to said first plurality of indentations in said base plate, and a heating device connected to said top and base plates. The first and second indentations define a plurality of sandwich molds when the top plate is pivoted into its closed position with the base plate. The heating device heats the plurality of sandwich molds causing a sandwich construction therein to be cooked. A timer is connected to the heat means for determining the duration of heating of the molds and a resistive heating element with a selected configuration is provided in the base of each indentation in at least one of the top and base plates. The resistance heating element is energized, causing a branding or marking of the sandwich with the selected configuration.

Abstract: A cooking system includes a frypot comprising heat transfer walls which are spaced to facilitate cleaning of the frypot. Each heat transfer wall comprises a lower vertically extending portion and an upper outwardly curved portion shaped to cause wastes to flow to the bottom of the frypot. A plurality of burners are provided for maintaining combustion in zones adjacent to the vertically extending portions of the heat transfer walls. This causes heated products of combustion to flow upwardly along the vertically extending and outwardly extending portions of the heat transfer walls, whereby heat transfer is effected through the walls to cooking oil in the frypot. Each burner comprises two or more orifices for discharging mutually interacting gas jets and a target for deflecting the gas jets and entrained air toward the heat transfer walls and for reflecting heat into the combustion zone and through the heat transfer walls.

Abstract: A machine for baking thin wafers of the type which are foldable to form fortune cookies includes an oven, a parallel chain conveyor that moves continuously in a plurality of horizontal runs through the oven, and a plurality of baking units carried by the conveyor. Each baking unit consists of two associated platens mounted in movable face-to-face parallelism. The wafers are baked in cupped containers which are carried by one of the platens and which are sealed by the other platen during baking. Following a baking period, the platens are inverted. A mechanism is provided to remove baked wafers from the inverted platens. Finally, a mechanism is provided to carry the removed wafers to discharge from the machine.

Abstract: An electrically heatable broiler, browner and waffle maker comprises a base part including a hot plate and a top part also including a hot plate, the two parts being interconnected by an articulated hinge joint including an extendable linking member and a plurality of stop surfaces permitting different angular positions of the top part relative to the base part.

Abstract: The electrically heatable household appliance is assembled of a stationary lower part and a swingable upper part connected to the former by an adjustable hinge joint, each part supporting an electrically heated plate and at least one part comprising a protective plate of ceramic material transparent to infrared radiation. The protective plate is preferably removably connected to a supporting frame which is disconnectably mounted to the assigned part to facilitate cleaning.

Abstract: A donut making appliance includes upper and lower electrically heated grids movable into and out of mating engagement along first surfaces. Each of the first surfaces of the grids includes a predeterminedly placed annular recess having a central core. Upon bringing the grids into engagement, the recesses are aligned to define a toroidally shaped cavity in which cake or the like batter is placed for baking donut shaped cakes. The central core of the lower grid defines a well preferably having the shape of a truncated cone, open at the first surface of the grid. The central core of the upper grid comprises a plunger having a shape complementary to that of the well and extending outwardly from the first surface of the grid, for receipt in the well upon engagement of the grids. The plunger-well arrangement ensures the alignment of the recesses and the displacement of cooking oil deposited in the well upon bringing the grids into engagement.

Abstract: A cooking assembly includes a heating plate and two identical outer plates each fabricated of heat conductive material and each including a handle. The outer plates and the heating plate each include a hinge to allow the outer plates to be coupled to opposite sides of the heating plate. Each of the first and second outer plates when coupled to the heating plate define a cooking chamber within which food may be cooked. The assembly further includes an insulating drip tray for insulating the cooking assembly from means upon which it is supported and for catching drippings from the food being cooked by the heating plate. The tray includes means for supporting the cooking plate and the first and second outer plates in either a horizontal or a vertical position relative to the bottom of the tray to permit different selective cooking operations depending upon the nature of the material cooked.

Abstract: A cooking apparatus, for simultaneously cooking a number of products, each a filling between two slices of bread buttered on their outer faces and toasted, has two oppositely arranged but otherwise similar cooking units mounted in frames, the lower one fixed, the upper one hinged to the lower. Each unit is a metal casting with a face plate and a series of hot plates, each with a rim extending from the face plate and with a peripheral cutting bead, and a concavity within the rim. The cooking units are simultaneously heated by electric heating elements on their reverse faces, and when the upper one is brought down onto the lower one, in the hot plates of which the products to be cooked are placed, the cutting beads of corresponding hot plates of upper and lower units coact to cut through the bread slices to trim excess, and to seal the edges of the slices together.

Abstract: A method of forming a soft plate-like baked piece into a three-dimensional cracker and an apparatus therefor. A plate-like cracker is placed immediately after baking onto two spaced, substantially parallel to each other plates and formed into a three-dimensional shape by two claws movable along a specified path.

Abstract: A donut maker for home use is disclosed which provides perfectly cooked and formed donuts having excellent taste and appearance characteristics notwithstanding the complete elimination of conventional deep fat frying of the donuts. The preferred device includes a base and openable lid section each having a pair of annular metallic concave walls disposed for cooperatively defining a pair of enclosed donut-shaped cooking chambers, along with a heating element for heating quantities of donut batter confined within the chambers; two corresponding sets of oil flow apertures are provided in the lid for allowing flow of cooking oil into the chambers during heating of the batter, in order to give the finished donut products a desirable crust and true donut flavor. In preferred donut-making procedures, cooking oil is introduced into the chamber during initial stages of cooking, whereupon the oil and cooking-generated steam are displaced from the chamber as the batter cooks and rises.

Abstract: A complete prefrozen meal is placed in a combination heating-serving container. The meal is composed of a plurality of different food items which require different quantities of heat in order to bring each of them to their intended serving temperature. The combination heating-serving container includes self-contained means associated with each food item to be heated to apply the desired quantity of heat to the food items within the same time interval. The container also includes means for isolating each of the food items from each other during the heating process. The container is thermally insulated and also includes means operable by the user to begin the heating cycle when he so desires.

Abstract: A grilling apparatus for heating sausages, hamburgers, and the like, has a base and a hinged cover, with heating electrode plates in the base and cover, contoured in accordance with the item of food to be heated. The electrode plates in either the base or cover are resiliently mounted, as by means of springs, so that uniform pressure is applied over the entire surface of the item of food being heated to insure uniform cooking. The apparatus is of modular design so that different electrodes or combination of electrodes may be inserted according to the food items to be heated. Spring strength is selected to apply optimum pressure during cooking of the various foods. A timer and voltage regulator are provided to control duration and temperature of cooking.