Abstract: An oven with a box-like housing for efficient use of plant floor space encases a spiral food product carrying conveyor. A process vapor is circulated within the housing by "plug fans" with the inlet drawing vapor from the central axial zone of the spiral conveyor and exhausting into plenums along the periphery of the conveyor. The plenums have nozzles oriented to project the process vapor laterally towards the conveyor.

Abstract: The preferred embodiment described in this application is a forced-steam cooker/blancher (100) for cooking or blanching a depth of bulk food particles by supporting the food particles on an extended perforated particle support surface (122) and by forcing steam through said depth of bulk food particles and through perforated particle support surface (122). The cooker/blancher includes walls (138) extending upwardly from particle support surface (122). Particle support surface (122) is perforated to allow fluid passage therethrough. Pressure means is included for forcing steam through a depth of food particles (141) contained within walls (138) on support surface (122) and through perforated particle support surface (122).

Abstract: A conveyor oven module has a very low profile so that more oven modules may be stacked to give a greater baking capacity in the same "foot print" without the top conveyor being higher than the five and a half feet from the floor, which is the generally accepted maximum height for people to reach. Almost all serviceable parts are in the front of the oven. The oven modules are self-contained so that an oven module may be serviced while the remainder of the oven modules in the stack continue to operate.

Abstract: In an apparatus for toasting bread slices a plurality of rows of slices are disposed side by side on an endless mesh conveyor which passes through an oven. The first and last rows are spaced from the sides of the conveyor and two endless chains supported by idle sprocket wheels are disposed adjacent the sides of the conveyor with a lower run of each chain resting on the conveyor in contact with the adjacent row of slices. An upper run of each chain passes over the top of the oven.

Abstract: A control device for a multi-zone conveyor oven constructed according to the present invention comprises a microprocessor-based controller, appropriate control software, a keyboard and display for interaction with a user, means for sensing the conveyor speed and the heating chamber temperature, and means for controlling the power supplied to the conveyor motor and the heating elements. The controller provides facilities for user programming of sets of oven parameters, each set corresponding to a particular food product to be cooked in the oven. Each set of parameters includes the total cook time for the product and a desired temperature which is independently selectable for each heating zone. Once a set of parameters has been programmed, it is assigned to a particular key on the keyboard, and the user may select that entire set of parameters by simply pushing the assigned key. The parameters are stored in the EEPROM to prevent their loss during electrical power interruptions.

Abstract: A food transferring fixture is disclosed which can be used to transfer food items from one food preparation area to another. The fixture includes a hoop for surrounding items to be transferred and a spatula for scooping, supporting or depositing the items to be transferred. The hoop and spatula are mounted to a horizontally extendable frame for moving the spatula relative to the hoop. In other embodiments, one or more hoops and spatulas having a plurality of apertures arranged in a horizontal planar array are used to deposit food items in the array pattern and retrieve the items in the same pattern. After processing in some embodiments, a removably attached second subassembly may be used to transfer uncooked food to a cooking station. The uncooked food subassembly is then removed, and a first cooked food subassembly then retrieves the cooked food items. Additionally, a method for transporting food items which incorporates many of the above-listed features is also provided.

Abstract: An oven for heating food which includes a tray to support the food, the tray having a plurality of openings therethrough. A first heat source is spaced from and above the food. At least one plate having a plurality of openings therethrough is capable of absorbing heat from the first heat source and radiating heat. A fan spaced from and above the plate and the first heat source delivers air past the plate and past the first heat source onto the food. A second heat source beneath the tray also provides heat to the food.

Abstract: A conveyor oven for cooking food products using infra-red radiation is described. The oven uses upper and lower etched foil heaters which are disposed above and below the upper flight of a conveyor belt passing therethrough. The oven also includes a controller for governing the speed of the belt, the time of exposure to infra-red radiation, and a range of radiation wavelength between about 4 and 5 microns for cooking the food in the oven.

Abstract: An apparatus for pasteurizing and precooking pizza bases includes a conveyor belt having an upstream end and a downstream end, a plurality of vitroceramic plates attached to the conveyor belt, and a microwave tunnel positioned for heating vitroceramic plates conveyed through the microwave tunnel. Downstream of the microwave tunnel, pizza bases are delivered to the heated vitro- ceramic plates and they transported in contact with the heated plates to pasteurize and precook the pizza bases.

Abstract: A food product carrier for use in an automatic food cooking machine having opposed integral retaining wire arch members for accepting retractable pins thereby locking a pivotal wire lid to a wire basket in a closed position which is mounted to the cooking machine and further including an external latch for securing the lid in a closed position while removed from the cooking machine.

Abstract: A pizza screen or pan receiving and holding assembly for use in combination with a pizza baking oven is disclosed. The assembly includes a main frame formed of side and end rails interconnected in a generally rectangular pattern with casters provided at the four corners to position the main frame in the open space beneath the baking sections of pizza baking oven. Cross members extend laterally of the side rails to define an open lattice for receiving pizza baking screens or baking pans. Upright members extend upwardly from the front and rear sides of the main frame. A box support frame of a generally rectangular shape formed of interconnected side and end shaft members is secured to the upright members and is inclined rearwardly downwardly. A plurality of boxes sized to receive different dimensioned pizza screens or pans are removably received on the box support frame. The boxes have opened front ends and closed rear ends.

Abstract: A control device for a multi-zone conveyor oven constructed according to the present invention comprises a microprocessor-based controller, appropriate control software, a keyboard and display for interaction with a user, means for sensing the conveyor speed and the heating chamber temperature, and means for controlling the power supplied to the conveyor motor and the heating elements. The controller provides facilities for user programming of sets of oven parameters, each set corresponding to a particular food product to be cooked in the oven. Each set of parameters includes the total cook time for the product and a desired temperature which is independently selectable for each heating zone. Once a set of parameters has been programmed, it is assigned to a particular key on the keyboard, and the user may select that entire set of parameters by simply pushing the assigned key. The parameters are stored in the EEPROM to prevent their loss during electrical power inteerruptions.

Abstract: Apparatus for broiling whole chickens which have been severed along the breast bone for opening into a generally flat condition includes a housing having opposing laterally spaced sets of upright gas-fueled infrared heaters defining therebetween a cooking chamber and an endless chain conveyor for transporting chickens suspended by their legs through the chamber. Plural pairs of support forks are spaced along the conveyor for suspending one chicken carcass by its legs from each fork pair with the legs sufficiently spread from each other to maintain the chicken in the opened generally flat condition. A spaced pair of deflector plates are provided along the conveyor following the cooking chamber for discharging both legs of each chicken simultaneously from the pair of support forks suspending the chicken.

Abstract: Bakery oven for a continuous baking process which includes a baking chamber provided with a charging opening and a discharging opening, and containing a spiral conveying device provided with a helicoidal path for conveying the bakery products arranged on trays, plates, racks or the like from the charging opening to the discharging opening. This bakery oven is provided with frames ensuring the individual picking-up of the plates, trays, racks or the like outside the baking chamber to convey them by means of the spiral conveying device, and the spiral conveying device includes a mechanism for individually conveying and guiding the frames along the helicoidal path.

Abstract: A continuous cooking grill is provided which includes a heating element for supplying radiant heat to food items passing therebetween along a conveyor which is preferably provided with a series of intercalated rods oriented transversely to the direction of travel. The conveyor includes both a straight portion and an arcuate portion for advancing the items in a generally U-shaped path. The cooker includes a bottom presenting a series of openings along and below the path of the food items which enables the drippings to pass unobstructed out of the cooker. The food items are inverted during their passage through the cooker at a location generally at the end of the bight of the U-shaped path by movement of the rods which causes the items to tumble downwardly from the arcuate portion onto the straight portion. The heating element is configured to generate radiant heat at a substantially constant distance from the food items during movement from the upper, arcuate portion to the lower, straight portion.

Abstract: Apparatus for broiling whole chickens which have been severed along the breast bone for opening into a generally flat condition includes a housing having opposing laterally spaced sets of upright gas-fueled infrared heaters defining therebetween a cooking chamber and an endless chain conveyor for transporting chickens suspended by their legs through the chamber. To maintain generally constant air temperature within the cooking chamber, the opposed sets of infrared heaters are staggered with respect to one another with reflector plates arranged between each pair of adjacent heaters in each set in facing relation to a heater of the other set, and a hood structure is provided for creating an exhaust air flow from the cooking chamber.

Abstract: A method and apparatus for forming and/or cooking food products upon an imperforate thermally conductive belt has a food dispenser above the belt, a heat plate under the belt, an upper heating structure, novel structure to maintain conductive thermal contact between the belt and the heat plate, a food stripper to remove the heated food and invert it for placement upon a second belt, a filling dispenser, and food rolling structure to roll the cooked food up into a tubular shape. The method has the steps of conductively cooking the food on the belt, stripping the food off of a first section of belt, and rolling the food on a second section of belt. The method and apparatus are particularly useful for crepes, pancakes, pasta, and pastry type foods. A single embodiment of the apparatus is capable of producing several entirely different types of cooked and formed food products. The apparatus is relatively small and is suited particularly well for on-site use by a retailer or concessionaire.

Abstract: A baking or roasting oven is provided with a transfer apparatus by which the pieces of edible material which is to be roasted, such as slices of white bread, soft wafers, etc., are fed into the oven and the roasted toasts are removed from the oven. The oven comprises an endless chain of hinged tongs, which can be opened and closed and are adapted to hold the pieces of edible material which are to be roasted. The chain of tongs moves in the oven in two superimposed planes. A transfer station is provided adjacent to the upper plane in which the upper course of the chain of tongs extends. The tongs move in an open position through that transfer station, which contains two sets of drums, which are closely spaced one behind the other in the direction of travel of the upper course of the chain of tongs and are disposed above the bottom plates of the open tongs of said upper course.

Abstract: An apparatus for storing, heating and dispensing portioned foods items has a cooled storage unit for storing portioned food items, a cooking unit for heating the portioned food items, a transport lift unit for transferring the food items to be heated from the storage unit to the cooking unit and an output unit for transferring heated food items from the cooking unit to a dispensing station for dispensing. The storage unit includes a plurality of conveyor belts upon which the portioned food items are stored and which transport the food items to the transport lift unit. Each of the lift transport unit, the cooking unit and the output unit includes a conveyor for transferring the food items.

Abstract: A belt grill or belt cooking apparatus, of the general type previously known for rapidly cooking meat, grilled sandwiches, etc. in a travelling path through the apparatus, has improvements enabling the belt cooking grill to impart grill stripes or grill patterns on the product as it is cooked. In one embodiment the improved belt cooking apparatus has upper and lower heat platens with ridges or other types of embossings, with the moving belts being formed of a flexible material capable of good heat transfer and good wear resistance at elevated temperatures. The ridges or embossings press the belt into the food product, causing greater heat transfer at the ridges than between them, and thus forming a series of grill stripes on the product while the product is also cooked.

Abstract: A modular food preparation station for storing and cooking food stuffs such as pizza comprising a base including at least one temperature controlled compartment formed therein to maintain the food stuffs within a predetermined temperature range prior to perparation and an infrared continuous conveyor oven including a thermally insulated cooking chamber having an entrance opening to receive raw food stuffs therethrough and a discharge opening to discharge cooked food therefrom formed at opposite ends thereof, and a continuous conveyor operatively disposed within the thermally insulated cooking chamber to move the food stuffs through the thermally insulated cooking chamber, infrared emitters longitudinally disposed above and below the continuous conveyor and passive emitters formed on opposite sides of the thermally insulated cooking chamber to complement the energy from the infrared emitters to uniformly cook the foodstuffs as the food stuffs pass through the thermally insulated cooking chamber.

Abstract: A conveyorized oven is disclosed for heating products as they traverse vertically within the oven. The oven comprises an oven housing, duct assembly and a conveyor assembly. The oven housing has a first open end for receiving the duct assembly and conveyor assembly. The duct assembly operates to distribute heat generated by one or more heater elements disposed within the housing. The conveyor assembly comprises a pair of synchronized conveyor mechanisms having opposing surfaces which descend in the oven. Rigid support members are formed on the first and second conveyor mechanisms to receive and support products within the oven. As the products reach the lowermost portion of the oven they are released from the conveyor mechanisms and discharged from the oven.

Abstract: Apparatus and method for broiling whole chickens which have been severe along the breast bone for opening into a generally flat condition includes a housing having opposing laterally spaced sets of upright gas-fueled infrared heaters defining therebetween a cooking chamber and an endless chain conveyor for transporting chickens suspended by their legs through the chamber. To prevent burning and promote uniform cooking of the chicken meat, a screen is interposed between one set of heater panels and the path of movement of the chickens in the region of the chicken thighs and back, which have a sub-skin concentration of fat, to modify the cooking energy emitted from the laterally adjacent region of the heater panels.

Abstract: The specification discloses an apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in the bottom of a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan flattens the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle.

Abstract: An automatic food cooker machine having a plurality of food product carriers attached to an endless conveyor. The food carriers are attached and detached from the conveyor at opposite ends of the cooker. A plate is provided between the heat source and conveyor to catch grease and other debris falling from the food products. A plurality of restraining bars extend across the plate in one embodiment to minimize buckling of the plate when heated.

Abstract: An oven for baking objects, especially pizzas, has an indirect drive for enabling it to accommodate differences in commercial power on a worldwide basis, by simply changing the ratio of gears, sprockets or pulleys. Various access panels and doors on the oven may be opened to facilitate installation, removal, and maintenance of the oven without requiring a significant partial disassembly thereof. An access window is held under gravity in either an open or a closed position in order to eliminate clips, springs, and the like, which may tend to become fatigued and break as a result of the repeated heating and cooling.

Abstract: An improved method of cooking and an improved broiler/oven that provides different levels of heat to cook meats or the like at a relatively high heat condition and toast buns or the like, at a relatively lower heat condition. Trays are moved from the front of the oven to the rear at an upper level within the oven and are then lowered and re-directed back toward the front at a lower level while retaining their face-up condition. Heaters are positioned between the two levels such that objects on the trays are heated on one side while being transported toward the rear of the oven and are heated on the other side while being returned to the front.

Abstract: Infrared (IR) strip heaters are juxtaposed with convection heaters for simultaneous, independently controlled, combined radiant/convective heating in a conveyor oven. Apertured plates with portions transmissive to IR radiation are interposed between a lower combined heating unit and the cooking path. The IR heaters are preferably gas burners with porous, ceramic or metallic elements, the burners on opposite sides of the cooking path being independently controllable to vary the heat transfer rate to opposite food surfaces. Symmetrical placement of the IR heaters in opposed pairs facilitates use of the conveyor oven as a half oven. An auxiliary burner exhausts directly into the convection air and is cycled on and off to maintain a set temperature during normal operation.

Abstract: An oven and method for cooking solid foods. The oven comprises an elongated housing divided into tandem cooking zones each with separate cooking and heating chambers. Food products are carried on a vapor pervious conveyor through the cooking chambers as a distinct cooking process vapor is recirculated in each zone at different rates between the heating and cooking chambers. In one zone, the process vapor is circulated generally laterally of the conveyor over the food in a turbulent mode and then recirculated for reheating in a path parallel to the conveyor.

Abstract: An automatic food cooker machine having a plurality of food product carriers attached to an endless conveyor. The food carriers are attached and detached from the conveyor at opposite ends of the cooker. A plate having side rails is provided between the heat source and conveyor to catch grease and other debris falling from the food products. A pair of vents are formed at each end between the cooker doors and top wall to provide a safe escape for steam and promote the proper ignition of the flammable gas exiting the gas burner ports. A pair of dip tanks are positioned at each end of the conveyor so that as the food product is pulled through the cooker it is immersed in a flavored sauce.

Abstract: A gas fired broiler having a plurality of burners adjacent to multiple conveyors with a shield on at least one of the burners in the area of one of the conveyors.

Abstract: This invention relates to conveyorized cooking apparatus and particularly to such apparatus useful in a commercial environment such as a fast service restaurant in which rapidly changing variable loads must be accommodated. This invention accomplishes conveyorized cooking of servings of foodstuffs in such a way that the effects of variations in load are minimized or eliminated by eliminating or reducing the infuence of stored thermal energy on cooking capabilities so that stored energy may be esentially ignored as being ineffective to cause variation in product quality. This is accomplished by using heaters of low thermal mass such that the rate of thermal decay or temperature fall in the absence of thermal load imposed by servings of foodstuffs prevents the cyclical storage of thermal energy and thereby avoids the overcooking of foodstuffs during periods of light usage. The rates of thermal decay are variously characterized in the detailed specification.

Abstract: A method of cooking corn on the cob wherein the corn is partially cooked in a parboiling assembly, removed, and then roasted, grilled or broiled on a roasting assembly. The roasting assembly comprises a heat source disposed adjacent a gridiron composed of substantially parallel elongate cylindrical elements. These elements are spaced apart to support a corn cob between the or each pair of neighbouring elements, and are mounted for rotation to rotate the corn cob or cobs thereon. The parboiling assembly and the roasting assembly are parts of the same apparatus which, in one preferred form, is mounted on wheels to render it easily movable, under human power, between locations where freshly roasted corn is to be made or served, e.g. to be offered for sale.

Abstract: An apparatus (1) for baking food products includes an elongated tunnel (3) defining an oven (5). A conveyor (13) conveys food through the tunnel. Gas supplied to the tunnel is combusted by burners (43, 45) and the heat generated by the combustion is imparted to an upper hearth (17) and a lower hearth (19) by heat exchangers. The hearths radiate the heat into the oven to bake food product being conveyed therethrough and upper and lower sets of temperature sensors (93, 95) are provided to control the oven heat.

Abstract: A food product cooker comprises a first relatively low temperature above ambient heating compartment, a second relatively high temperature heating compartment, a third water rinsing and cooling compartment and a fourth chiller compartment. The food product is conveyed through the first, second and third compartments on a serpentine conveyor having a plurality of vertical flights. Steam is introduced into the first and second compartments beneath the conveyor and removed by a venting system from the top of the compartments in such a manner as to maintain a generally constant and uniform heating temperature throughout the respective compartments.

Abstract: A thermal treatment system includes thermally insulated housing structure in which conditioning plenum structure and distribution plenum structure are disposed. The distribution plenum is disposed adjacent a treatment zone that extends through the housing, and the side of the distribution plenum adjacent the treatment zone defines an open port region that corresponds in dimension to the length and width of the treatment zone. Seal flange structure extends along the edges of the open port region. Conveyer structure for supporting product to be thermally treated is disposed in the treatment zone in juxtaposition to the open port region of the distribution plenum. A series of sealed chamber units, each of which includes an array of nozzle tubes that provide an array of spaced parallel flow passages through the sealed chamber, close the open port region so that the series of sealed chamber units defines a wall of the distribution plenum adjacent the treatment zone.

Abstract: A conveyor oven for cooking or heating food products and other items which utilizes a (preferably non-metallic) heat sink to absorb energy from an infrared heat source and then re-radiate the heat into the oven. Control over the degree and distribution of heat is exerted by bottom side vent holes and bottom sliding plates which control the size of the vent hole openings and top rotary flaps which deflect heat onto the food products. A method of cooking or heating food products and other items utilizing such a conveyor oven is also provided.

Abstract: A cooker for continuous grilling of hamburger patties and the like uses a shiftable grid which intermittently lifts the patties off a stationary grid and effects advancement after each lift-off until a U-shaped path is traversed extending initially through and terminating beyond one end of the cooker exteriorly thereof. The patties travel upwardly along a straight line with respect to a first pair of legs of the grids and then upwardly and arcuately with respect to a pair of first grid quadrants, whereupon they invert and drop such as to travel upwardly and arcuately with respect to a pair of second grid quadrants. Finally, the patties travel upwardly along a straight line with respect to a pair of legs of the grids forming the final stretch of the travel.

Abstract: A double pass, double conveyor broiler apparatus and method for efficiently cooking large numbers of relatively large hamburger patties is disclosed. The apparatus includes two burners and two conveyors, with one conveyor conveying patties past one burner for cooking one side of the patties and flipping over the partially cooked patties, and with the other conveyor conveying the patties past the other burner for cooking the other side. The patties on the second conveyor are sandwiched between the belts of the two conveyors, which flattens the patties to counteract the tendency of large patties to swell at the center and curl at the edges.

Abstract: This cooking apparatus includes a housing assembly providing a heating chamber having an entrance and an exit, and a conveyor assembly extending through the heating chamber and having end portions extending outwardly of the heating chamber. The heating chamber includes vestibule portions at each end and heater elements within the chamber provide zone-controlled heating. The conveyor assembly includes stationary rails defining a coplanar product-receiving surface alternating with moving rails defining a coplanar product-receiving surface having orbitral motion relative to the stationary surface to lift the product, transport it forwardly and deposit it so that the product moves intermittently through the heating chamber.

Abstract: A bake time display system for use on a food cooking oven which includes a drive motor and a food conveyor for transporting food through the oven. The bake time display includes a speed transducer which is directly coupled to the oven's motor and conveyor to provide an accurate indication of conveyor speed. A preprogrammed microprocessor computing circuit is connected to receive the signal from the speed transducer and is programmed to compute therefrom the average baking time of an article of food passing through the oven. In one mode of operation, the system displays the average baking time only when the average baking time differs from a preset baking time by a predetermined limit and may be manually conditioned to display average baking time continuously when the baking time is being adjusted.

Abstract: A food preparation oven for baking foods which require less heat energy input into a first surface than into a second surface such as pizzas. A radiant panel is provided which is heated by means of hot air and which is positioned to heat one surface of the food product by radiant heat energy. The second surface of the food product is heated by means of a flow of hot air. The air is heated in a heating chamber and recirculated by means of a fan. The food product is supported on a conveyor belt and travels through the food preparation oven while it is being baked.

Abstract: Food articles tending to exclude fat are heated in cooking apparatus provided with a floor removable for cleaning and of double-walled construction so that cooling air can be blown through to reduce or eliminate the risk that fat collected on the floor will ignite. The air flow is controlled so as to occur only when the floor temperature is above a predetermined level.

Abstract: A method and a device for broiling food products such as hamburgers are disclosed wherein the food products are positioned between a lower heated broiling surface and an upper heated broiling surface for broiling the products by contacting corresponding sides thereof. The broiling surfaces are periodically displaced transversely relative to each other during the broiling of the food products so that the products are alternately in contact with both of the broiling surfaces and in contact substantially with only one of the broiling surfaces. The food products are intermittently displaced linearly relative to the broiling surfaces so that the food products are conveyed therebetween. The periodic displacement of the broiling surfaces transversely relative to each other and the intermittently displacement of the products linearly relative to the broiling surfaces are such that the food products are in contact substantially with only one of the broiling surfaces relative to which they are being linearly displaced.

Abstract: A method and apparatus for contact frying a foodstuff wherein the foodstuff is transported on the upper run of a single solid endless thin steel conveyor belt which is heated from below by short wave infrared radiation.

Abstract: The invention provides a machine for preparing culinary specialties in the form of flat cakes, for example, potato cakes, and is characterized in that it comprises a first station for supplying to a recess in a cooking plate constituents required for cooking the cake, and means for moving the plate successively from the supply station to a plurality of other stations at which the cake is cooked on both sides and discharged from the machine.

Abstract: A contact toaster includes a housing with an inlet and outlet and a toasting chamber defined therebetween. A platen capable of being heated is removably positioned within the toasting chamber and between a pair of conveyors intended to convey a product to be toasted across the heated platen. The distance between the conveyors and the platen may be adjusted by abutment members rotatably mounted about an axis within the housing. The abutment members include a plurality of sides each of which is spaced a different distance from the axis thereby providing a variety of different distances between each conveyor and the platen.

Abstract: A continuous meat processing line having a patty-forming machine at the inlet end, a cooking portion, a transfer section, a quick freeze section and a packing section at the outlet end. The cooking portion has a first cooking section adjacent to the patty-forming machine and a second cooking section in line with the first cooking section. Each cooking section has a conveyor belt for moving patties through the cooking section. A plurality of heating units are spaced above the conveyor belt in each cooking section and a plurality of individual radiant heaters are located in each heating unit. A water tray is located below each conveyor belt and a drain trough is connected with the water trays.

Abstract: A continuous cooking device includes a housing with an inlet and an outlet defined therein and an intermediate conveyor for conveying food products to be cooked from the inlet to the outlet through a cooking chamber including heating apparatus. The heating apparatus may include a pair of heating elements, one of the heating elements mounted on a door pivotal towards and away from the housing to open the cooking chamber for user access. Electrical connection to the door mounted cooking element may be provided by a hollow shaft that secures the door to the housing and provides a passageway for an electrical conductor. The conveyor is advantageously a belt conveyor made up of a plurality of removeably interconnected links separatable to facilitate cleaning. A second cooking element may be located on the opposite side of the conveyor from the door mounted cooking element, arranged in juxtaposition with the conveyor to define a food product passageway between the second cooking element and the conveyor.

Abstract: A continuous cooking grill is provided which includes a heating element for supplying radiant heat to food items passing tberebetween along a conveyor which is preferably provided with a series of intercalated rods oriented transversely to the direction of travel. The conveyor includes both a straight portion and an arcuate portion for advancing the items in a generally U-shaped path. The cooker includes a bottom presenting a series of openings along and below the path of the food items which enables the drippings to pass unobstructed out of the cooker. The food items are inverted during their passage through the cooker at a location generally at the end of the bight of the U-shaped path by movement of the rods which causes the items to tumble downwardly from the arcuate portion onto the straight portion. The heating element is configured to generate radiant heat at a substantially constant distance from the food items during movement from the upper, arcuate portion to the lower, straight portion.