Abstract: An apparatus for heating food includes a base and a lid coupled to one another by a hinged handle. Two fluid-filled thermal fluid vessels with flexible surfaces are installed in the lid and base to form a chamber for holding a food item in a low temperature cooking container f. The thermal fluid vessels may be replaced with high temperature cooking plates to sear or brown the food items. A user of the appliance is protected from exposure to hot thermal fluid retained in the vessels during low temperature cooking.

Abstract: A cooking appliance includes a door frame that supports a heating part and is coupled to a door such that the heating part is disposed at the door.

Abstract: A grill device for cooking a fluidic food material includes a lower grill plate and an upper grill plate. The lower grill plate includes a lower base wall and a lower surrounding wall that extends upwardly from the lower base wall. The lower base wall has at least one lower inclined surface. The upper grill plate removably covers and is operable to uncover the lower grill plate. The upper grill plate cooperates with the lower grill plate to define a cooking space therebetween, and is formed with an opening through which the fluidic food material is fed into the cooking space. The lower inclined surface is for guiding the fluidic food material to flow smoothly and then fill up the cooking space.

Abstract: There are disclosed cooking devices and methods for automatically emptying the drain/waste water of such devices with minimal spillage of the drain/waste water. More particularly, disclosed are structures for automatically emptying the drain/waste water of cooking devices that employ a moveable collection device with minimal spillage of the drain/waste water. The cooking devices of the present disclosure provide increased safety by: reducing the possibility of a slippery floor; reducing the potential of food/food area contamination; and reducing the possibility of water penetrating building construction or causing mold growth. Also disclosed are methods of suing such devices and methods of retrofitting cooking devices with such means for automatically emptying the drain/waste water.

Abstract: A cooking insert for use with a cooking device may include a lower cooking plate and an upper cooking plate connected to the lower plate with a floating hinge, with the lower plate having a plurality of ribs formed on an upper surface thereof. The insert may include a base member having a first portion and a second portion, with the first portion defining a cooking surface. A cavity formed in an upper surface of the second portion is suitable for cooking a liquid egg therein.

Abstract: Cookware with built-in drains allows liquid to drain out without tipping the pan. The drain is structured so as not to leak or interfere with the cookware's thermal properties. Each pan provides a close fitting strainer which fits snugly within the pan. The strainer provides a plurality of apertures in its bottom surface which may be opened and closed by the user. One or more clamps may be used to lift the strainer and food out of the pan, and drain excess fluid into the pan by opening the apertures.

Abstract: A grilling device comprising an upper shell and a lower shell, an upper pan disposed under the bottom of the upper shell, and a lower pan disposed under the top of the lower shell, wherein the top surface of the lower pan is slant from the middle to both the front side and the rear sides, and the bottom surface of the upper pan is corresponding to the shape of the top surface of the lower pan. the oil can be discharged both from the front side and the rear side, thus the oils can be discharged more quickly; food with arc shape can be cooked because the pan is with arc shape too; the spice box can add the taste to the food; in cooking vegetable, water can be put in the spice box to maintain the water content of the vegetable, or maintain the other food not be too dry.

Abstract: A cooking appliance includes an upper housing having a first heating plate and a lower housing having a second heating plate. A handle is connected to the upper housing and is operable to move the upper housing between an open position and a closed position. The cooking appliance further includes a drip tray that is slidably received in said lower housing.

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: A cooking device has a casing 1, a heating chamber 8 provided in the casing 1, an exhaust tube 18 for guiding exhaust from inside of the heating chamber 8 through an electric component chamber 9 in the casing 1 to front face side, and a dew receiving container 4 that is provided on front face side of the casing 1 and that receives and diffuses the exhaust from the exhaust tube 18 to outside of the casing 1.

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: There is provided a toaster grill having a lower housing that supports a lower cooking surface and an upper housing that supports an upper cooking surface. The upper housing pivots with respect to a “U” shaped frame that is hinged with respect to the lower cooking surface. A locking hinge allows the pivoting motion of the frame to be automatically arrested in an intermediate orientation between the fully closed and fully open grill orientations. The locking hinge automatically resets when the upper housing is rotated from the fully open grill orientation to the fully closed orientation.

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 food dispensing device having a frame with first and second sidewalls in spaced parallel relation that house a heating board and a slant board. The slant board is positioned below the heating board and both slope downwardly. Specifically, the heating board has a plurality of slots therein such that juice from a food product flows through the slots and onto the slant board. Adjacent and below the heating board and slant board is a flange that is positioned such that when a food product is placed on the heating board the food product rolls toward the flange and simultaneously juice flows from off the slant board into a juice tray disposed below the flange.

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: The invention relates to a mold (1) for producing a batter-based food that swells under heat, which mold (1) comprises two cooking subassemblies (2, 3) capable of moving between an open position enabling the batter to be deposited and a closed position in which they define a cooking chamber, in which each cooking subassembly (2, 3) includes a cooking plate (4, 5), with the lower cooking plate (4) comprising a peripheral wall that delimits the cooking chamber and extends above the median plane of said chamber. According to the invention, the peripheral wall includes, on a discharge portion (11), a lowering forming an opening enabling an excess of expanding batter to be discharged, in which the discharge portion (11) extends vertically at least to the median plane of the cooking chamber.

Abstract: The inventive waffle iron has two baking sub-assemblies pivotable with respect to each other from an open position and a closed proximate position in which they define a baking chamber. At any position of the baking sub-assemblies between the closed proximate position and the closed offset position thereof, wherein they are offset from each other by a product expansion, a peripheral element of a baking sub-assembly slides along a corresponding peripheral element of the other baking sub-assembly in such a way that the variable volume baking chamber is formed.

Abstract: A superheated stream grill includes a heating tray to serve as a heat source for heating and cooking the food materials. In addition, it also provides a function of heating food materials by using a superheated stream. The grill has a heating system for generating the superheated stream. The heating system atomizes the water molecules to form mist by means of the supersonic vibration, and then the mist is heated and converted into the superheated stream. The superheated stream is injected and sprayed onto the food materials. In this way, the mouth feeling of the food materials after cooking is much better and the time for cooking is also reduced.

Abstract: A portable electric slider burger grilling appliance with an upper housing containing an upper grilling plate and a lower housing containing a lower grilling plate. The upper grilling plate includes a plurality of depressions that are each the size of a slider type burger. The lower grilling plate includes raised burger platforms that correspond to the location of the depressions in the upper grilling plate. The upper housing and lower housing are hinged together. The bottom grilling plate is angled slightly downward and has a drain aperture on the downward side so that grease can travel through channels in the plate and exit the plate through the aperture to a grease receiving tray located under the grill plate. A custom spatula is provided and has a slider burger forming depression on one end and a spatula portion on the opposite end.

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 barbecue stove includes a body with a hole and a grease plate. The hole is formed on the bottom of the body. The body further includes a frame around the hole and secured with the body. A receive space is formed between the frame and the bottom of the body for receiving the grease plate. A plurality of pivots are fixed on the bottom of the body. Two feet are pivotally connected with the pivots individually. The grease plate includes a bent portion. When the barbecue stove is in use, the grease plate can be mounted on the frame by the bent portion. When the barbecue stove is not in use, the grease plate can be locked by the feet.

Abstract: A cooking appliance including a pair of cooking plates pivotally mounted to each other by a slideable hinge at one end. Stops at their opposite ends are pre-settable to a first position permitting two-surface contact with the food article, or a second position supporting one cooking plate in spaced parallel relationship with respect to the other cooking plate to permit single-surface contact with the food article. At least one of the said cooking plates carries on its outer surface a removable tray communicating with the interior of the cooking appliance for receiving drippings accumulating within the cooking appliance during a cooking operation.

Abstract: A relatively compact cooking assembly includes means for selectively positioning a cooking element above several cooking zones of a lower grill. In addition to a lower heated metal surface having several cooking zones, which may be delineated by vertical barriers or splash plates, the system includes an upper assembly comprising an upper member in which a radiant heating element is positioned, said assembly being adapted to fit over the back splash plate of the grill and extending the depth (back to front) of the grill, and further adapted to be raised or lowered and selectively raised or lowered as well as positioned by a sliding motion above a designated zone in predetermined sequence.

Abstract: A cooking appliance, includes a pair of cooking plates pivotally mounted to various angular positions, including a vertical position. Each plate is formed, centrally of its lower edge in the vertical position of the two plates, with a ribbed formation defining a drain channel for draining from the plates fluids emanating from the food article during the cooking thereof between the plates. A disposable food holder is provided including a pair of panels of heat-resistant sheet material joined to each other to define a compartment for holding the food article during the cooking thereof, the compartment having a small drain opening aligned with the drain channel of the cooking plates for draining fluids emanating from the food article.

Abstract: A cooking appliance includes a base, and lower and upper cooking plates pivotally mounted to the base such as to permit: (a) the upper cooking plate to be pivotted to an open position with respect to the lower cooking plate for introducing and removal of food articles between the cooking surfaces of the two cooking plates; (b) the upper cooking then to be pivotted to a closed position with respect to the lower cooking plate for contacting the food article between the cooking surfaces of the two cooking plates; and (c) both plates to be pivotted to any desired angular position with respect to the base for drawing fluids from the food article while being cooked between the cooking surfaces of the two cooking plates.

Abstract: A barbecue device includes two cooking plates. The first cooking plate has two hinge joints at both rear ends, with each joint including an elliptical cavity, a shoulder on its inner wall, and a rib projected from the inner wall. The second pivotal cooking plate has two arc rabbets corresponding to the hinge joint, with each arc rabbet adapted to fit onto the joint and slide thereon. An inverted U-shaped handle is pivotally secured to the first cooking plate and has two rotation portions at both ends. Each rotation portion includes a projecting pin inserted into the elliptical cavity, disposed at one end of the elliptical cavity, and being lengthwise slidable therein, and a projecting stop member being parallel to the pin. The hinge is adapted to adjust an angle between the cooking plates in response to different thickness of foodstuffs or the number of foodstuffs to be broiled.

Abstract: The invention relates to a mold (1) for producing a batter-based food that swells under heat, which mold (1) comprises two cooking subassemblies (2, 3) capable of moving between an open position enabling the batter to be deposited and a closed position in which they define a cooking chamber, in which each cooking subassembly (2, 3) includes a cooking plate (4, 5), with the lower cooking plate (4) comprising a peripheral wall that delimits the cooking chamber and extends above the median plane of said chamber. According to the invention, the peripheral wall includes, on a discharge portion (11), a lowering forming an opening enabling an excess of expanding batter to be discharged, in which the discharge portion (11) extends vertically at least to the median plane of the cooking chamber.

Abstract: A cooking apparatus for batter based foods that can be inserted into the slot of a traditional toaster and cooked using the toaster's heating mechanism. The apparatus has two hingedly connected complimentary cooking members, that when closed one upon the other, define an interior cavity shaped in the form of the desired cooked product. A clamping mechanism is built into the handles of each of the two cooking members and an overflow reservoir is formed by each of the cooking members and is positioned between the handles to vent gasses, steam, and/or excess batter upward when the device is placed in the toaster for cooking, thereby protecting the interior mechanism of the toaster from spillage.

Abstract: The inventive waffle iron has two baking sub-assemblies pivotable with respect to each other from an open position and a closed proximate position in which they define a baking chamber. At any position of the baking sub-assemblies between the closed proximate position and the closed offset position thereof, wherein they are offset from each other by a product expansion, a peripheral element of a baking sub-assembly slides along a corresponding peripheral element of the other baking sub-assembly in such a way that the variable volume baking chamber is formed.

Abstract: A retractable structure of a grill includes a lower grill base with a connecting groove at a rear end of the lower grill base and a limit portion on the connecting groove, and an upper grill cover and the lower grill base define a space for containing a foodstuff. The upper grill cover has a combining portion connected to the connecting groove, and the combining portion has a limit member to define a limit relation, such that the upper grill cover is connected horizontally with the lower grill base for providing a displacement travel and a rotation travel of the foodstuff. The upper grill cover can be turned over from the lower grill base and moved horizontally to fit the thickness of different foodstuffs. The distance between the upper grill cover and the lower grill base can be adjusted to evenly heat the whole surface of the foodstuff.

Abstract: A grill is provided that has an upper housing having a first heating plate removably connected thereto, a lower housing having a second heating plate removably connected thereto, and an arm FOR connecting to the upper housing at a first pivot point and connecting to the lower housing at a second pivot point.

Abstract: A roaster includes an upper pan including an upper side wall and an upper pan heating element inside the upper tub. The roaster further includes a lower pan connected to the upper tub, the lower pan including a lower side wall and a lower pan heating element inside the lower tub. An upper pan fixed temperature regulator and a lower pan fixed temperature regulator may be preset to different selected temperatures. The roaster may also include a grease drain opening through the lower tub. Temperature and timer control logic are provided for the upper pan heating element and the lower pan heating element. In order to set cooking time, the roaster includes a control interface that includes, in one embodiment, a time increment button and a time decrement button.

Abstract: The invention concerns a vertical-pit barbecue using charcoal, wood or lava rocks. The invention concerns a box-shaped barbecue (1) accessible from the top. One or both opposite side(s) of the box is/are cut out in the horizontal direction (13) and is/are equipped with fins (3) sloping somewhat downwards. The cooking racks (5), spits and fat collecting receptacles (10) are supported by arms (8), stands (9) and stems (7) foldable on either side of the box (1). The inventive barbecue is used for vertical cooking.

Abstract: A waffle baker grill for producing a waffle product, including a first heating plate having a first surface and a first peripheral wall extending from the first surface to a predetermined distance. The first peripheral wall includes a first side and a second side. A second heating plate has a second surface and a second peripheral wall extending from the second surface to the predetermined distance. The second peripheral wall includes at least a third side and a fourth side. The second heating plate is pivotally connected to the first heating plate to move between a closed position and an open position. The first and second surfaces include at least one scoring flange extending to a distance less than the predetermined distance. The waffle produced from the grill may be divided into a plurality of waffle sticks along score lines created by the scoring flanges.

Abstract: A grill device includes a base unit, a seasoning retaining vessel, and a seasoning supply unit. The base unit includes a housing, a cooking member mounted in the housing, and at least one supply tube connected to the cooking member and extending downwardly relative to the cooking member. The vessel has a tube immersing portion disposed under the cooking member for extension of the supply tube thereinto, and a container mounting portion in fluid communication with the tube immersing portion. The seasoning supplying unit includes a flow control member connected to a container member and mounted adjustably in the container mounting portion. The flow control member controls the flow of seasoning in the container member into the vessel in accordance with the level of the seasoning in the vessel.

Abstract: A cooking device includes a pivot unit disposed below and interconnecting pivotally bottom surfaces of two tray halves of a tray unit to permit pivotal movement of the tray halves between extended and folded positions. The tray halves have inner sides contacting each other and defining a seam therebetween, and top surfaces flush with each other for providing a large cooking area when the tray halves are disposed at the extended position. An oil-collecting member is mounted on the bottom surface of one of the tray halves, and spans the width of the seam for collecting oil that permeates through the seam.

Abstract: A base unit of an electric cooking device includes a grill plate that has front and rear edge portions opposite to each other along a plate axis. An oil-collecting hole is formed adjacent to the front edge portion. The grill plate has a top cooking surface that inclines rearwardly and upwardly from the front edge portion to the rear edge portion, that inclines downwardly from the plate axis to left and right edge portions of the grill plate, and that is formed with a plurality of curved grill ribs, each of which includes a portion extending from the left side of the oil-collecting hole to the plate axis, and a portion extending from the plate axis to the right side of the oil-collecting hole.

Abstract: An appliance comprising a housing consisting of two articulated shells maintained spaced apart by a spring (4) two hot plates (5,6) arranged in the housing, locking elements for maintaining the housing closed countering the spring, elements for adjusting (12) cooking parameters, and elements for controlling the locking elements to urge them in unlocked position in accordance with cooking parameters, thereby controlling the opening of the housing under the effect of the spring (4). The locking elements include a locking component linked to one of the shells (1) so as to be mobile between an unlocked position wherein it co-operates with a locking finger (24) integral with the other shell (2), a spring for urging back the locking component in unlocked position, and a relay magnet (25) controlled by the control elements, for maintaining the locking component in locked position.

Abstract: A griller includes upper and lower cooking grill members, and a temperature sensing device mounted removably on the housing of one of the grill members. The temperature sensing device includes a casing, a temperature sensing probe, a user input unit, a processor unit, a display unit, and an alarm unit. The temperature sensing probe generates a sensor output corresponding to a cooking temperature detected thereby. The user input unit is operable so as to provide a cooking time setting. The processor unit receives the sensor output and the cooking time setting, and is operable in a timer mode, wherein the processor unit generates an alarm activate signal for activating the alarm unit upon detection by the processor unit that a predetermined time period corresponding to the cooking time setting has elapsed.

Abstract: A cooking device comprises a lower cooking plate including a flat top area, parallel, widthwise ribs on the top area, and pairs of arcuate, opposite projections on the top area; an upper cooking plate including a flat bottom area, parallel, widthwise ribs on the bottom area, and holes at the bottom area; and a temperature sensor including a circuit board in the upper plate, temperature sensing units disposed at the holes and being coupled to the circuit board, and an indicator lamp on the device. Foodstuffs placed in the pairs of arcuate, opposite projection are held in position by the ribs with the pointed ends of the sensing units inserted into the foodstuffs. Temperature of the foodstuffs is sensed by the sensing units. Further, the lamp is lit if the foodstuffs are thoroughly cooked.

Abstract: A cooking device comprises two L-shaped supports, a lower cooking plate on the supports, an upper cooking plate matingly engaged with the lower plate and including a hollow protrusion at either side, a handle pivotably secured to the supports and including two first side slots, two sliding members inserted through the first slots and the protrusions for pivotably securing the upper plate to the handle and being adjustable for taking account of variations in thickness of steaks, and a second side slot adjacent one first slot, and a fastening mechanism secured to the handle. The device further guides oil drops formed by the thoroughly cooked steaks to flow from the pivoted, slanted upper plate to the lower plate, and is capable of standing upright for saving storage.

Abstract: A barbecue grill with an adjustment device comprises a cover, a rack, a post, a tooth plate, an adjusting gear, a spring, a knob, a bolt and a nut, wherein the tooth plate has teeth along one inner side, and the knob comprises a threaded hole, the adjusting gear meshes with the teeth of the tooth plate, the bolt is inserted through the knob, the spring, the adjusting gear, the cover, and: is tightened by the nut from the other end. This secures the tooth plate to the cover while the post of the rack is placed in the tooth plate. When the knob is turned to loosen the adjusting gear, the adjusting gear is able to adjust with respect to the teeth of the tooth plate and the gap between the cover and the rack is adjustable.

Abstract: A steam grill includes a body, an upper lid, a water-storing member positioned on the upper lid, a beating section provided in the interior of the body, a dripping controller, and a grilling section under the heating section. The dripping controller is positioned within the water-storing member and controls the water volume dropping in the heating section. The heating section has a plurality of heating tubes for heating up water into steam to be supplied in the grilled section to moisten the food put on a grill plate therein to the proper degree so that the grilled food may have proper moisture and texture.

Abstract: A cooking appliance having an upper cooking unit pivotally mounted on a lower cooking unit for rotation substantially about a horizontal axis into three different positions, a first position in which the upper cooking unit is on top of the lower cooking unit to form a contact grill, a second position in which the upper cooking unit is substantially horizontally oriented with and parallel to the lower cooking unit to form therewith a double grooved griddle, and a third, generally upright, position intermediate the first and second positions to provide access to the lower cooking plate when the appliance is being used as a contact grill.

Abstract: A donut making arrangement includes a drip tray for placement over a source of cooking heat, and a donut maker with base and cover. The base has a head defining a recess for receiving batter and cover has a lid for engaging over the recess. The head and lid have shapes and sizes to engage into the opening so that when the batter has been cooked to a selected extent on one side, aligned handles connected to the head and lid are used to turn the donut maker over to cook the batter on the opposite side to create a donut.

Abstract: A grill device includes a connecting unit which pivotally connects upper and lower grill units.

Abstract: A grill device includes an upper grill unit pivoted to a lower grill unit so as to rotate about an axis between an open position, and a closed position, in which, the upper and lower grill units cooperatively define a cooking space therebetween. A seasoning supplying unit includes a vessel mounted in the cooking space to receive a body of seasonings in liquid form, and a thermal conductive dispenser. The thermal conductive dispenser is extendible into the vessel when the upper grill unit is positioned at the closed position, and defines a plurality of channels. Each of the channel has an inlet that is immersed in seasonings in the vessel, and an outlet that is exposed from the vessel when the upper grill unit is positioned at the closed position.

Abstract: A grill device includes a U-shaped frame that is pivoted to a lower grill unit and that has two lateral arms. An upper grill unit is disposed between and is pivoted to the lateral arms by two first pivots. A space adjusting unit includes second, third and fourth pivots, and pivotally connected first and second links. The first link is pivoted to the upper grill unit via the second pivot which is disposed frontwardly of and which extends in a direction parallel to the first pivot. The second link is pivoted to the first link and one of the lateral arms via the third and fourth pivots, respectively, which extend in directions parallel to the first pivots.

Abstract: A heat exchanger for a fryer system has at least one heat transfer conduit having heating fluid passing therethrough. A baffle plate is disposed in the heat transfer conduit, defining a plane and having a first surface, an opposed second surface, and a longitudinal axis which divides the baffle plate into a first portion and a second portion. A plurality of tabs, each having a longitudinal axis, extend outwardly from the baffle plate. A crease is defined along the intersection of each tab and the plate. At least one tab is positioned in the first portion of the baffle plate and at least one tab is positioned in the second portion of the baffle plate. Webs separate adjacent tabs from one another in a direction substantially perpendicular to the longitudinal axis of the tabs. In certain embodiments, the crease of at least one tab forms an acute angle with a longitudinal edge of the baffle plate.

Abstract: A grill device includes two independently controllable cooking sets confining two isolate cooking spaces such that two different meat pieces can be grilled therein under different cooking temperatures at the same time. Each of the cooking sets has a cooking plate provided with first and second grill ribs alternately disposed thereon. The first grill rib has a horizontal flat portion and a curved portion extending curvedly and downwardly from the flat portion. The second grill rib has a horizontal flat portion, and a curved portion extending curvedly and upwardly from the flat portion. The curved portion of the second grill rib has an elevation higher than those of the flat portions of the first and second ribs to prevent sliding out a meat piece from the cooking plate when the meat piece is disposed on the flat portions of the first and second grill ribs.