Abstract: An oven for baking batter goods, in particular, a wafer oven, has several baking plates assigned to one another in pairs, and at least one heat source for tempering or heating the baking plates. Particularly efficient production of wafers or similar products can be achieved in that the baking plates are mounted in a wheel-like carrier that can be rotated about an axis so that they extend essentially radially away from the axis, at a distance from it. Furthermore, at least one heat exchanger may be assigned to the baking plates, in each instance, through which a medium tempered by a heat source and supplied by way of a ring line flows.

Abstract: Charbroilers, such as conveyorized and batch charbroilers, are disclosed wherein a single pilot flame receives gas from a gas line and is operable to ignite a plurality of burners. The charbroiler may include a housing, a conveyor removable from the housing and a shielding member removably connectable to the housing or burner and positioned between the burner and food product. The shielding member may be coated with a ceramic material and may have a color relating to a property of at least one of the shielding member and the ceramic material. In addition, the charbroiler may include a first burner and a second burner having different heating capacities. The charbroiler may also include an upper burner and lower burner positioned respectively above and below the food product and each of the upper and lower burners includes a ceramic diaphragm.

Abstract: Improved cooking devices and methods of achieving intimate heat transfer contact between a low-friction, non-stick release sheet material and a heated platen are provided. In particular, improved intimate heat transfer contact may be achieved by providing a very thin release sheet, providing a layer of heat transfer enhancing material forming an intimate heat transfer contact interface between the release sheet and the platen, and/or providing a release sheet that is gas-permeable and liquid-impermeable. A dynamic tensioning system is also provided for mounting a release sheet to a heated platen and maintaining even, bidirectional tension on the release sheet to keep it taut against the platen. Illustrated embodiments of the invention include a clamshell grill and conveyorized contact toaster.

Abstract: A cooking device that is capable of rapidly cooking food products such as in toasting bread products or cooking pizza. The cooking device uses air impingement from above and/or below the food product. In some cases an infrared heater is additionally used to impart a desired color and crunchiness about a surface of the food product. In some cases, a boost in thermal energy is applied to the bottom of the food product vis-à-vis the top thereof. In some cases, the boost is due to an extra heater, which may be gas or electric. The device is particularly adapted for toasting bread products, cooking sandwich products (toasting the bread and heating the sandwich filler) and/or cooking pizza. Rapid cooking times are achieved by delivering more thermal energy to the top or bottom of the food product, depending on the type thereof, to give quality and speed. For example, a pizza can be cooked to have a crisp bottom without burning a cheese topping.

Abstract: A conveyorized return toaster for toasting food products has an inclined angled conveyor for conveying the food products from a lower point outside the toaster to a higher point in the toaster. The inclined angle is at a degree sufficient to cause the center of gravity of the food product to shift rearward from where it would be on a horizontal conveyor and allow the product to extend at a length further beyond the back end of the inclined conveyor than if the conveyor were horizontally disposed. This increases the rotational moment of the food product over the back end of the conveyor and increases the subsequent food product exit force to propel the food product completely to the front opening of the toaster.

Abstract: A stacking conveyor for receiving slices cut from a food loaf or slab includes a frame, an endless belt conveying surface, a carrier, a plurality of pins, and a motive mechanism. The endless belt conveying surface is supported by the frame. The carrier is arranged beneath the top surface of the endless belt conveying surface. The plurality of pins protrude upward from the carrier, each of the pins having a sharp top end. The motive mechanism is configured for raising the carrier to elevate the top ends of the pins above the top surface of the endless belt conveying surface to receive and impale a first slice of a stack. The pins are then retracted beneath the conveying surface.

Abstract: A flexible automatic broiler and method of use for variable batch cooking for particular use in quick serve and fast food service restaurants. The automatic cooking devices include a conveyorized cooking surface for alignment and discharge of food products, an altering/pulsating infrared energy radiation heat sources, and a control system. The arrangement and method facilitate a combination of batch preparation and made-to-order assembly of fast-food sandwiches.

Abstract: An air impingement conveyor oven including a baking case having an interior space, a food input port, a food output port, and having a longitudinal axis extending from the food input ports to the food output port; an air heating gas burner connected operatively to the baking case for heating air within the interior space; a plurality of air registers mounted within the baking case's interior space, the air registers being positioned longitudinally along the baking case's longitudinal axis; an air blower mounted within the baking case's interior space; a network of air ducts interconnecting the air registers and the air blower; left and right conveyor belts extending along the baking case's longitudinal axis and being respectively positioned leftwardly and rightwardly from the longitudinal axis; a first roller mounted intersectingly across the baking case's longitudinal axis, the first roller being frictionally engaged with the left and right conveyor belts, the first roller being annularly coffered at said ax

Abstract: A combination toaster/caramelizer oven for treating food products comprising: a housing; at least one heating element; a removable platen; and at least one conveyor disposed opposite the platen for conveying the food products through the housing, wherein the platen is disposed between the heating element and the conveyor. Optionally, the caramelizer oven can further include at least one moisture injector that introduces moisture to the surface of the food product which is in contact with the platen.

Abstract: A cheese reshaper is provided that reshapes a generally rectangular portion of cheese into a generally circular or ovular portion of cheese. The cheese reshaper consists of a cheese shaping die having a generally rectangular entrance opening and a generally circular exit opening with a transition zone therebetween. The transition zone is dimensional to gradually reshape the cheese as it passes through it. Furthermore, the cross-sectional areas of the generally rectangular portion of cheese, generally circular or ovular portion of cheese, generally rectangular entrance opening, and the generally circular or ovular exit opening are all substantially equal.

Abstract: An automated belt cooking machine (10) for pancakes and the like food products has upper and lower overlapping, thermally conductive belts (12, 14), counter-rotatably mounted to a frame (16) so that, in use, a bottom run (30) of the upper belt (12) and a top run (32) of the lower belt (14) co-operate to convey food (40) to be cooked. The lower belt (14) extends a predetermined distance to one side of the upper belt (12) so as to provide a dispensing platform portion (38) for dispensing thereon the food to be cooked (40), so that the food (40) is conveyed towards a mouth (52) formed between the upper belt and lower belts (12, 14) and thereafter is conveyed sandwiched between the bottom and top run (30, 32). Upper and lower heating platens (26,28) are mounted to the frame (16) and are in thermal contact with the bottom and top run (30, 32), wherein the food to be cooked (40) is initially exposed to heat from the lower platen (28) conducted through the dispensing platform portion (38).

Abstract: A new toaster technology is provided for toasting food items. The toaster includes an inlet for receiving food items, an outlet for discharging the foot items after they are toasted and a toasting chamber located between the inlet and the outlet. In the preferred embodiment, the toasting chamber provides a toasting path for the food item during which the food item will be passed along two conveys—one vertical and one horizontal. Also, along the toasting path, the food item will be toasted by a platen heating surface, an impingement heating element and an infra-red heating element or a combination thereof.

Abstract: A vertically oriented roller oven have an oven housing forming an oven cavity, one or more food product inlet openings, an internal heating portion distinguishably separated by first and second series of centrally disposed vertically aligned and axially displaced rollers and an exit opening each in communication with the oven cavity. First and second backing plates are respectfully positioned opposite each of said first and second series of centrally disposed vertically aligned and axially displaced rollers to frictionally engage and capture a food product and causing the food product to descendingly traverse the internal portion of the oven cavity between the plurality of vertically aligned and axially displaced rollers and correspondingly positioned first and second backing plates.

Abstract: A vertically oriented roller toaster oven with first and second heating zones dispose within its internal portion and positioned between a centrally disposed platen and one or more vertically aligned axially displaced rollers which one motivated via a continuously linked chain in communication with an electric motor. The uppermost roller pairs may be angularly displaced from those immediately below to provide for ease of entrance with respect to a food item to be toasted/cooked. One or more signaling means allows for automatic adjustment of time required for food item to traverse the internal portion of the invention.

Abstract: A flexible composite with integral flights is provided and methods for making the same. The composite is made from, for example, silicone rubber, urethane rubber, polytetrafluoroethylene or other polymer. The composites are useful for making conveyor belts for use in high temperature food processing, and particularly for contact toasters. The conveyor belts are an improvement over the prior art in that they prevent slippage of the articles conveyed, may be manufactured at low cost, and are relatively easy to clean.

Abstract: A system for transferring an object between driven conveyors comprising an upper conveyor comprising a discharge end, a first belt for transporting the object, the first belt engaging a first end roller and a gooseneck roller, where the first end roller is disposed below the gooseneck roller by a displacement sufficient to create a downward sloping section in the first belt; a transfer guide located adjacent to the discharge end of the upper conveyor, to receive the object from the downward sloping section; a lower conveyor comprising a second belt to receive the object from the transfer guide; and means for driving the upper conveyor and lower conveyor such that the first belt moves towards the transfer guide and the second belt moves away from transfer guide. A lower run of the first belt may be disposed above an upper run of the second belt by a belt spacing approximately equal to or less than the thickness of the object.

Abstract: A containment apparatus for a multi-pass oven consisting of guide rails and tapered guide chutes having side rails. A tapered guide chute directs product pieces from one conveyor to the center of a receiving region of an underlying conveyor. Guide rails are placed along the sides of the receiving region of an underlying conveyor and maintain baking product pieces on the conveyor. Diverters on the distal end of each guide rail further move product pieces toward the center of the conveyor. Such diverters help ensure that pieces reach a subsequent guide chute or subsequent conveyor without falling off of the conveyor. Such guide rails, diverters, and guide chutes help prevent damage to, and loss of, product pieces while pieces pass through the oven. Guide rails, diverters, and guide chutes are particularly effective at maintaining round or cylindrical pieces within a multi-pass oven.

Abstract: A spiral oven for continuous duty in continuous food process lines has an oven compartment enclosing a double-helix arrangement, of which there is a helical run of a food-carrying conveyor in combination with a helical assembly of heat-delivery elements. Accordingly, the double-helix arrangement provides close proximity between the food product on the conveyor and the heat-delivery elements.

Abstract: A steam cooker for cooking foodstuffs, especially shellfish such as shrimp, in a continuous cooking process in a pure saturated-steam environment at 100° C. and atmospheric pressure. The cooker comprises a cooking chamber covered by an enclosure movable between a raised position admitting access to the cooking chamber and a lowered cooking position. A conveyor transports shrimp from a feed tank, through an entrance opening, and into an upper cooking region of the cooking chamber where the shrimp are cooked. The conveyor deposits cooked shrimp into a discharge race through an exit for downstream processing. Hydrostatic seals formed at the entrance and exit and between the bottom rim of the enclosure and a water-filled trough bounding the cooking chamber prevent steam from escaping at those places.

Abstract: A vertical grilling component includes two grilling structures separated by a gap. Each grilling structure includes a heating component and a conveyor belt positioned around the heating components. The upper portion of one of the grilling structures is beveled approximately 0.8°. The grilling structures are slidable relative to the frame of the grilling component for cleaning, and the heating components are also removable from the grilling structures. The gap between the grilling structures is adjustable between two distances. The conveyor belts include a v-belt received in a groove of the pulleys to prevent lateral movement of the conveyor belt. The conveyor belts also include an edge seal around the outer edge of the conveyor belt. After grilling, seasoning is dispensed onto the grilled food item when detected by a sensor.

Abstract: A manufacturing system for the manufacture of an Ethiopian staple food referred to as Injera and sometimes Enjera, including an apparatus and a method or process. The system includes a depositing stage, a spreading stage, a flash heating stage, and one or more finishing stages. The one or more finishing stages may including baking, cooling or otherwise applying heat for a desired finishing result.

Abstract: An oven assembly that includes a first oven cavity including a self-cleaning feature, a first pair of opposing walls, and a second pair of opposing walls, wherein the walls are coupled together to define a first volume within the first oven cavity, and a second oven cavity coupled to the first oven cavity, wherein the second oven cavity includes a first pair of opposing walls and a second pair of opposing walls coupled together to define a second volume within the second oven cavity, each of the first walls includes a slide rail coupled thereto, and a drawer frame slidably coupled to the slide rails and selectively sized to receive a drawer such that the drawer is removable from the second oven cavity and positionable within the first oven cavity to facilitate cleaning the drawer utilizing the self-clean feature of the first oven cavity.

Abstract: A method and apparatus for preparing cooked particulate meat products, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixing with dry cure and water to form a raw meat mixture, cooled and stored. The raw meat mixture is then diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.

Abstract: Disclosed is an apparatus for producing confectionery. In the apparatus for producing confectionery, a material injection unit for supplying materials into a confectionary mold includes a hopper, an injector, a hose, and a piston actuator, which are detachably connected to a main frame. With this configuration, the foregoing elements are detached and cleaned, thereby keeping the elements sanitary.

Abstract: A solder reflow oven with horizontal cyclonic convection air flow for enhancing equalized heating of printed circuit boards conveyed therethrough. Air circulation apparatus can include a first air movement fan for urging air to move horizontally laterally from the first side wall of the oven toward the second side wall of the oven across and above printed circuit boards being conveyed therethrough. A second air fan is positioned below and laterally displaced from the conveying means for directing a second air stream below the first air stream and oppositely oriented in order to urge movement of heated air across the undersurface of the conveyor for enhancing equalization of heating of the printed circuits boards thereupon. Preferably, both blowers are oriented to move air approximately perpendicularly with respect to the direction of movement of the conveyed printed circuit boards in opposite respective directions thereabove and therebelow.

Abstract: The invention provides an automated method and apparatus for pizza production which is initiated by individual order placement and uses only fresh ingredients (no ingredients are frozen, pre-prepared or pre-cooked). Each dough portion is individually and mechanically prepared from flour and other fresh, pre-proportioned ingredients. The dough portion passes through a series of shaping and pre-heating processing stations to prepare a flattened and partially baked pizza base. Using a preheated or continuously heated conveying tray, the pizza base passes under a number of metering and distribution devices for selected application of tomato sauce and/or various other toppings according to the order. Baking occurs in one of multiple ovens to complete pizza preparation. Multiple ovens are provided to facilitate the automated preparation of multiple pizzas at any given time. A tray conveying system transports one or more trays through the various processing stations to accommodate multiple orders at the same time.

Abstract: A method and apparatus for manufacturing charcoal grilled foods including a forge conveyer loading and transferring charcoals burning after firing, a temperature sensor detecting the heating power on the forge, a continuous type forge of a charcoal fire consisting of an air blower to keep heating power constant by means of adjusting air-capacity on the basis of the heating power detected by the temperature sensor, an ingredients transportation conveyer arranged over the forge and appropriately turning over the ingredients while transferring them.

Abstract: A continuous oven for heating a food product having an outer surface and an interior includes an enclosure with a first heating zone and a second heating zone. A conveyor is configured to convey the product from the first heating zone to the second heating zone. At least one surface-browning infrared emitter is adjacent the first heating zone of the conveyor and is configured to provide a first electromagnetic radiation profile to the product in the first heating zone that is adapted to evaporate surface moisture to produce a crust matrix on the outer surface of the product. At least one interior-heating infrared emitter is adjacent the second heating zone of the conveyor and is configured to provide a second electromagnetic radiation profile to the product in the second heating zone that is different from the first electromagnetic radiation profile. The second electromagnetic radiation profile is adapted to heat the interior of the product.

Abstract: A method and apparatus shapes a body of cheese into curved bodies of cheese. A preferred dual-wire cutting machine implementing this method generally includes a conveyor assembly; a set of mechanical aims, two vertically strung harp wires, each of which is connected to a mechanical aim; and a drive assembly. The conveyor assembly moves an elongated body of cheese through the dual-wire cutting machine in a horizontal direction. During movement of the body of cheese, the drive assembly moves each mechanical arm in synchronization with the conveyor assembly. Due to the harp wire attached to each mechanical arm, the movement of each mechanical aim creates a cut in the elongated body of cheese, which forms curved bodies of cheese within the elongated body of cheese. Preferably the body of cheese is made of stacked layers of cheese, which may or may not have the layers offset from one another.

Abstract: A charging device for a baking oven, in which the baking molds that travel through its baking line are formed by the revolving top and bottom baking plates of the oven, whose baking surfaces, which face each other along the baking line, define the top and bottom sides of the molded bodies in the baking molds. The bottom baking plates pass through an input station situated in front of the baking line in a horizontal section of their revolution. The charging device comprises a dough piece setting device in the input station above the path of the bottom baking plates, which is temporarily movable jointly with the bottom baking plates and which sets the dough pieces down at predetermined locations on the baking surfaces of the bottom baking plates.

Abstract: A cooking device that is capable of rapidly cooking food products such as in toasting bread products or cooking pizza. The cooking device uses air impingement from above and/or below the food product. In some cases an infrared heater is additionally used to impart a desired color and crunchiness about a surface of the food product. In some cases, a boost in thermal energy is applied to the bottom of the food product vis-à-vis the top thereof. In some cases, the boost is due to an extra heater, which may be gas or electric. The device is particularly adapted for toasting bread products, cooking sandwich products (toasting the bread and heating the sandwich filler) and/or cooking pizza. Rapid cooking times are achieved by delivering more thermal energy to the top or bottom of the food product, depending on the type thereof, to give quality and speed. For example, a pizza can be cooked to have a crisp bottom without burning a cheese topping.

Abstract: The present invention is directed to methods and apparatuses for processing food products and utilizes a series of guides for moving platens through several operative zones to press a food product intermediate. In particular, the present invention relates to an apparatus and method for forming generally flat dough products such as tortillas, taco shells, snacks and the like by gradually pressing a dough intermediate between movable platens that are disposed on concentric, endless belts.

Abstract: An automatic toaster, comprising heating means (2) with slices of bread pass passing in front of said heating means, and means for transporting slices of bread to said heating means, characterized in that the means for transporting the slices of bread include a spiral-shaped rotating element (6) defining a plurality of housings (11) for slices of bread (30), the length of said housings corresponding essentially to the pitch of the spiral (6).

Abstract: A grilling component employed to grill food items includes a grilling surface made of a material having a low constant of thermal expansion. In one example, the grilling surface is made of Invar™. Invar™ is a metal allow comprised of Iron and 36% Nickel, and may include other trace elements. Invar has a low constant of thermal expansion and therefore moves and expands very little when heated. The grilling surface further includes a non-stick coating, such as Teflon™. The grilling surface can also be a conveyor belt which travels over a heater.

Abstract: A system and method for multi-layer loading of food items such as frankfurters in a receptacle includes the steps of displacing groupings of frankfurters along a staging area, allowing the frankfurters to drop downwardly by gravity to an accumulation and storage area until at least two layers of frankfurters are accumulated and allowing the double layer of frankfurters to drop downwardly into a packing receptacle in a packing area.

Abstract: The invention relates to a distribution device for products, comprising a supply belt (Z) and a delivery belt (A), which are arranged one behind the other in the direction of transport. At least one distribution belt (V), which can be displaced transversally in relation to the direction of transport, is located between the supply belt (Z) and the delivery belt (A). The distribution belt (V) is divided in two in the direction of transport.

Abstract: A flexible composite with integral flights is provided and methods for making the same. The composite is made from, for example, silicone rubber, urethane rubber, polytetrafluoroethylene or other polymer. The composites are useful for making conveyor belts for use in high temperature food processing, and particularly for contact toasters. The conveyor belts are an improvement over the prior art in that they prevent slippage of the articles conveyed, may be manufactured at low cost, and are relatively easy to clean.

Abstract: A grilling component includes a pair of grilling structures supported at an oblique angle from the vertical. Each grilling structure includes a heater and a moveable conveyor belt positioned around the heater. As the food travels on the conveyor belts between the heaters, the food is cooked. Preferably, the conveyor belt is made of a non-stick coated Invar™. A lateral sensor positioned proximate to an edge of each of the conveyor belts detects and compensates for lateral movement of the conveyor belts. After the food exits the grilling structures, the food slides onto a heated holding area for serving.

Abstract: Gas and/or air distribution systems and methods for distributing thermally and/or otherwise treated gas in a food processor by moving at least one food item over a predetermined travel path in a food processor having a food travel path comprising a moving floor and upwardly extending first and second sidewalls located on opposing sides thereof, the travel path having a corresponding first and second side portions.

Abstract: Mass production food processing methods, systems, and apparatus with increased capacity over conventional design are configured to direct food to travel serially over side-by-side travel paths so as to travel a plurality of revolutions about a tier or level in a vertically stacked food processing unit before moving to the next tier.

Abstract: The invention relates to a charging apparatus for transferring bakery products into and from an oven. The charging apparatus comprises a charging table, which is transferable to a first position at the bakery line so that the bakery products to be baked are transferable to the charging table, transferable at the oven so that those bakery products to be baked that were transferred to the charging table in the first position are transferable from the charging table to the oven, transferable at the oven so that the bakery products baked in the oven are transferable to the charging table, and transferable to a second position at the bakery line so that the bakery products baked and transferred to the charging table are transferable from the charging table in the second position.

Abstract: An oven including a housing, a heater for heating the interior space of the housing, and a conveyor belt which extends between an inlet and an outlet of the housing, for passing products which are to be heated through the interior space, which conveyor belt has at least one helical path with turns which are situated above one another and are supported by guides, which extend in a corresponding way to the turns and are supported by bearing arms transversely below the turns. A collector is also provided for the collection of liquids which may accumulate on the bearing arms and/or guides.

Abstract: To reduce running costs and equipment costs by bringing entire surfaces of noodle strings carried on a conveyor into contact with steam. High-temperature steam is upwardly supplied from a steam pipes (30) installed on a lower cover (24), by running a delivery belt lane (36a) of a belt conveyor (28)through a steam chamber (26). The belt conveyor (28) is equipped with an endless belt (36), whose delivery lane (36a) passes through the steam chamber (26). The belt (36) is a thin, mesh belt positioned so as to partition the steam chamber (26) into an upper steam chamber (26a) and a lower steam chamber (26b).

Abstract: A conveyor oven having a heating chamber and an oven chamber. A conveyor is disposed in the oven chamber to convey food products between an entry port and an exit port. An air impingement assembly is disposed to provide jets of impingement air toward the food product. A fan blower, a heater and a moisture delivery device are arranged to provide heat and moisture to an airflow to the air impingement assembly so that the jets of air are heated and laden with moisture and provide as a blanket-like mixture of air and moisture at the surface of the food product..

Abstract: The system and method for monolayer alignment snack chip transfer process a snack chip from a first to a second conveyor. By using a roll at the discharge of the toast oven conveyor that has a diameter that is substantially closer in size to the pickup roll of the second conveyor, mechanical devices for lifting the chips off of the toast oven conveyor can be avoided. Further, chip preforms' alignment in passing between the two conveyors is maintained.

Abstract: An automated grill automatically transfers frozen food from a freezer component to grilling component by an automatic loading device in response to a signal. Frozen food is loaded in a loading side in the freezer component. When the signal is received indicating that the food is to be grilled, food in a feeding side is raised and delivered to the loading device. When a sensor detects that food is positioned in the loading device, the loading device removes the food from the freezer component and into the grilling component. The food is then grilled as it travels between two substantially vertical grilling structures each surrounded by a conveyor belt. Preferably, the conveyor belt is made of a non-stick coated Invar. A lateral sensor detects and compensates for lateral movement of the conveyor belts. After the food exits the grilling component, the food slides onto a heated holding area for serving.

Abstract: A grilling component employed to grill food items includes a grilling surface made of a material having a low constant of thermal expansion. In one example, the grilling surface is made of Invar™. Invar™ is a metal allow comprised of Iron and 36% Nickel, and may include other trace elements. Invar has a low constant of thermal expansion and therefore moves and expands very little when heated. The grilling surface further includes a non-stick coating, such as Teflon™. The grilling surface can also be a conveyor belt which travels over a heater.

Abstract: Apparatus for preparing parbaked food products, such as pizza crust shells, and dough formulation used therein, and the product produced thereby and/or therefrom. The apparatus operates on a starting material dough including flour, sugar and water, and preferably also a leavening agent such as instant yeast. The dough is rounded, first proofed, panned, pressed and second proofed in the apparatus. The prepared dough piece is then steam hydrated in the apparatus under conditions sufficient to cause moisture absorption and a resultant increase in moisture content throughout the dough. Then the hydrated dough piece is immediately sequentially parbaked until gelatinization of the starch is complete.

Abstract: A Rotisserie Oven includes a heat source and a continuous conveyor mounted adjacent to the heat source. A number of skewer holding devices are affixed along the conveyor and each hold a skewer adjacent the heat source while being convey past the heat source. Turning devices are provided for rotating the skewers as they pass the heat source. A skewer detachment mechanism is provided to enable detachment of the skewer from the conveyor at an end of the rotisserie oven.

Abstract: A cooking appliance which is capable of rapidly toasting a food product disposed therein by air impingement and infrared heating to provide a cooked food product having the desired color and crunchiness about its surface. The appliance is particularly adapted for cooking sandwich products, toasting the bread and heating the sandwich filler. The appliance includes an air impingement assembly that delivers columns of heated air to the food product and an infrared heater assembly that produces infrared energy. The appliance delivers the impingement air from above the food product and the infrared energy from below. Alternatively, the appliance delivers the impingement air from above and below the food product and the infrared energy from below.