Abstract: A containing assembly for a food product for use as a culinary tool to assist in preventing thermal injury to a user while inserting and retrieving the food product from a toaster slot, the assembly including a support assembly defining a basket for receiving and retaining the food product, and having a support frame with a u-shaped bar with two side bars and a base bar and two articulating side walls coupled to the bottom of the support frame, the rotatable side wall rotates about an axis proximate the bottom of the support frame. A stop restricts the outward rotation of the rotatable side wall at a predefined open position. A handle is fixedly coupled to one of the two side bars of the support frame and configured for inserting and retrieving the support assembly from the toaster slot with a single user hand.

Abstract: A cooking release material includes a layer comprising fluoropolymer. The cooking release material has a major surface having nucleation structures in a density of at least 10 per square inch. The cooking release material can include a reinforcement material, the layer coated over the reinforcement material. The cooking release material can include a second layer forming the major surface.

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

Abstract: Various embodiments of a gas valve and a sear-zone gas burner are described and claimed herein. One embodiment described herein relates to a cooking chamber with a cooking surface, which has at least two portions including a first portion and a second portion. The first and second portions of the cooking surface each have at least one heat source disposed underneath. The at least one heat source for each cooking surface in turn has a highest setting such that a first maximum heat output is provided to the first portion of the cooking surface when set at the highest setting and a second maximum heat output is provided to the second portion of the cooking surface when set at highest setting, wherein the second maximum heat output provided to the second portion is greater than the first maximum heat output provided to the first portion of the cooking surface.

Abstract: Provided is a toaster chassis, comprising at least one heating chamber, a pair of steel meshes, a bread-elevating mechanism, a pair of supporting plates, a pair of grooves, a pair of sliding rods and an extension spring; wherein the supporting plates are disposed on both ends of the heating chamber, the grooves are disposed on the supporting plate, the sliding rods are disposed on the steel mesh, pass through the supporting plate and abut against the grooves, the extension spring is disposed below the bread-elevating mechanism, and both ends of the extension spring are connected to the sliding rods. The invention is applicable for breads with different thickness and capable of ensuring uniformity of heat and consistency of colors on both sides and the upper and lower portion of each thereof.

Abstract: A method and system for designing, manufacturing and selling thematic cooking plates that are interchangeable with removable cooking plates in various waffle irons, sandwich grillers and waffle iron/sandwich griller combinations. The cooking plates may have a pattern on one or both sides. The plates may be packaged in a variety of combinations, but most often as a group of three cooking plates each with different patterns representing a single theme.

Abstract: A toaster system having selectively removable imaging plates is provided. The system includes a toaster having at least one toast receiving compartment with heating elements disposed along both sides thereof for facing the food item to be toasted. The system also includes a plurality of metal imaging plates, each individually and selectively receivable in and removable from the toast receiving compartment at a location between one of the heating elements and the inserted food item that is to be toasted.

Abstract: A product branding apparatus and methods as disclosed relate to a branding element having indicia configured in the shape of a desired design to be branded onto a product and a heating conductor for transferring heat from a heating apparatus to the branding element.

Abstract: An impression device for food items. More particularly, the present invention is a stamping device designed to create indented or raised images upon a variety of foods for decoration and/or marketing purposes. The stamper device of the present invention has the general appearance of a traditional rubber stamp, with large knob at the top to quickly adjust the depth of embossings. Small wings beside the knob provide an instant feature for orientation and comfortable ergonomic grip. The device provides both an emboss-only mode, and emboss-and-cut simultaneously mode, much in the manner of a cookie cutter. A simple snap, slide, or push means located at the bottom of the device functions to change such modes. Under the base of the device is a “socket set” style snap-in stamping die.

Abstract: A browning control specifically for use with toasters but which can also be used in other applications such as ovens in which the original colour of the item (20) to be browned is ascertained, the required colour for the article (20) is selected by a user and the change of colour of the article is monitored (50, 51, 52) until it reaches the required colour at which time the article (20) is ejected or the power courting the browning is removed.

Abstract: A decorative plate with three-dimensional patterns is mainly made up of an upper layer and a lower layer of PPU materials wherein the upper layer is a transparent body and the lower layer has a top facet half-tone printed with figures of special design thereon. The upper layer has a plurality of pyramidal solid projections distributed at the top surface thereof, each forming more than two perspective sloping sides, a number of cutting lines defining the perspective sloping sides, and one cutting point disposed at the top thereof; whereby, figures disposed at the lower layer are refracted to give out vivid and floating appearance when the decorative plate is turned or adjusted in an angle. Moreover, the perspective sloping sides can refract different shapes of the figures while the cutting lines and the cutting point thereof can further divide and change the figures into different displays in a kaleidoscopic manner, effecting the variety and beauty of the decorative plate with three-dimensional figures.

Abstract: A method and system for designing, manufacturing and selling thematic cooking plates that are interchangeable with removable cooking plates in various waffle irons, sandwich grillers and waffle iron/sandwich griller combinations. The cooking plates may have a pattern on one or both sides. The plates may be packaged in a variety of combinations, but most often as a group of three cooking plates each with different patterns representing a single theme.

Abstract: An impression device for food items. More particularly, the present invention is a stamping device designed to create images upon a variety of foods for decoration and/or marketing purposes. The stamper device of the present invention has the general appearance of a traditional rubber stamp, with large knob at the top to quickly adjust the depth of embossings. Small wings beside the knob provide an instant feature for orientation and comfortable ergonomic grip. The device provides both an emboss-only mode, and emboss-and-cut simultaneously mode, much in the manner of a cookie cutter. A simple snap means located at the bottom of the device functions to change such modes. Under the base of the device is a “socket set” style snap-in stamping die. As is the case with the roller device, the stamper device may be utilized for: 1) standard messages and images; 2) snap-in letters, which allows the user to assemble his or her own custom message; or 3) custom logos, messages, and images.

Abstract: An impression device for food items. More particularly, the present invention is a rolling device designed to create images upon a variety of foods for decoration and/or marketing purposes. The roller device comprises a generally seashell-shaped housing, which encases a wheel with raised letters and images. In the preferred mode, the wheel is six inches in diameter, though other sizes may be utilized. As the wheel is hand-rolled along the food in question, the raised letters and images create a repeated pattern of impressions upon the food. The roller device is particularly suitable for embossing narrow foods such as pizza crusts, certain pasta noodles, lattice pie tops, breadsticks, or the edges of melons. The device provides a firm, comfortable grip for all hand sizes that can be used with one or two hands.

Abstract: An impression device for food items. More particularly, the present invention is an enhanced rolling device designed to create indented or raised images upon a variety of foods for decoration and/or marketing purposes. The roller device comprises a generally seashell-shaped housing, which encases a wheel with raised letters and images. In the preferred mode, the wheel is six inches in diameter, though other sizes may be utilized. As the wheel is hand-rolled along the food in question, the raised letters and images create a repeated pattern of impressions upon the food. The roller device is particularly suitable for embossing narrow foods such as pizza crusts, certain pasta noodles, lattice pie tops, breadsticks, or the edges of melons. The device provides a firm, comfortable grip for all hand sizes that can be used with one or two hands.

Abstract: An impression device for food items. More particularly, the present invention is a stamping device designed to create indented or raised images upon a variety of foods for decoration and/or marketing purposes. The stamper device of the present invention has the general appearance of a traditional rubber stamp, with large knob at the top to quickly adjust the depth of embossings. Small wings beside the knob provide an instant feature for orientation and comfortable ergonomic grip. The device provides both an emboss-only mode, and emboss-and-cut simultaneously mode, much in the manner of a cookie cutter. A simple snap, slide, or push means located at the bottom of the device functions to change such modes. Under the base of the device is a “socket set” style snap-in stamping die.

Abstract: A bread toaster comprising a housing and at least one slot opening for receiving an article to be toasted. The bread is progressively traversed by a linear heat source in a pair of passes. A first pass is at a rate which is sufficient to drive moisture from at least the surface of the bread, but which is insufficient to significantly darken the bread. A second pass is at a rate which is sufficient to darken and toast the surface to a desired degree.

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.

Abstract: The traceability of meat is improved by applying a unique carcass-identification serial number to selected areas of a meat carcass before it is separated into primal cuts. The serial number may be visible or invisible and is applied in a manually readable and an encoded, machine-readable form. An indelible ink which is specified for food applications is applied using a printing head carried and moved by a mechanical robotic arm (8) under the control of a computer while the meatcarcasses (C) move along a carrier system (1) from a loading position to an unloading position. A proximity sensor allows positioning of the head close to the carcass.

Abstract: A bread toaster comprising a housing and at least one slot opening for receiving an article to be toasted. The bread is progressively traversed by a linear heat source in a pair of passes. A first pass is at a rate which is sufficient to drive moisture from at least the surface of the bread, but which is insufficient to significantly darken the bread. A second pass is at a rate which is sufficient to darken and toast the surface to a desired degree.

Abstract: A food handling appliance particularly useful as a toaster, includes a food compartment for receiving a food article to be heated, at least one heating element (43b) located laterally of the food compartment for heating a food article therein, and a heat transfer-plate (44) located between the food article compartment and the heating element (43b). When the appliance is a toaster for toasting a slice of bread, there would be two heating elements and two heat-transfer plates for toasting the opposite side of a slice of bread mounted on a pop-up stand with the heat transfer plates being brought into contact with the slice of bread when the stand is in its lower position, and being moved out of contact therewith when the stand is in its upper position.

Abstract: An apparatus for making a printed spring-roll skin includes a forming drum having a circumferential heating surface to form a skin from dough, a dough feeder having an outlet adjacent to the heating surface, a scraper disposed adjacent the heating surface to remove the skin from the heating surface, and a printing roller disposed rotatably adjacent the forming drum and having a circumferential printing surface in contact with the heating surface. First and second intermeshed gears are respectively disposed coaxially with the forming drum and the printing roller so as to drive the same simultaneously. A coloring agent is supplied to the printing roller to print the drum surface which transfers a print to the skin.

Abstract: In a toaster, when a supporting member on which a sliced bread is placed is moved down to hold the sliced bread in a bread holding space, a pressing member almost straightly keeps and presses the sliced bread toward the plate heater with a pattern plate in conjunction with a downward movement of the supporting member. When heating is started, radiation heat from the plate heater to the sliced bread is shielded by the pattern plate attached to the plate heater. Thus, the sliced bread is toasted with a pattern in the shape of the pattern plate, and a peripheral region of the pattern plate is almost uniformly browned by radiation heat from the plate heater.

Abstract: A charmarker for creating complex grid pattern of mark, such as a diamond-shaped gird pattern, on foods as the foods pass under the charmarker on a conveyer. The charmarker contains a rotating shaft on which heated char marking rings rotatably hang. Each of the rings is provided with parallel, spaced apart cross marking members located at the periphery of the ring. The shaft is provided with ridges and valleys that engage, in a gear fashion, teeth and grooves provided on an interior opening surface of each ring in order to keep the rings in synchronized rotation as they pass over the food. Synchronized rotation of the rings keeps the cross marking members on the rings aligned so that the desired grid pattern of mark appears on the food.

Abstract: In a toaster for toasting a sliced bread with a pattern of a pattern plate, a heater guard is attached to the pattern plate on the side of the sliced bread, and the heater guard has a protrusion over the length between the upper and lower portions of the pattern plate generally in the shape of a rectangle with one side opened such that a prescribed space is ensured between the heater guard and the pattern plate. Thus, a pattern caused by the shadow of the heater guard is not formed in the pattern of the toasted sliced bread, and a toaster allowing a fine toasting pattern can be obtained.

Abstract: An oven for cooking foods, and especially for browning foods, has heated, radiant walls. Heat may be supplied by a gas burner flame in a plenum behind the walls, with products of combustion thus being isolated from the food in the oven chamber. In one embodiment food products are continuously conveyed through the oven chamber and, depending on oven temperature, are either cooked or simply browned in the oven by the radiant wall heat. Fats and other materials rendered from the food products, if not fully incinerated in the oven chamber, may be transferred along with exhaust air from the oven chamber to a separate combustion chamber, for incineration, the heat from which is used to contribute to heat requirements for the plenum. Steam or other inert gas is introduced to the oven chamber to minimize oxidation and prevent flame, and the steam can be produced by heat exchange with exhaust plenum gases. An alternative wall heating system uses electric resistance heat elements inside a thin ceramic wall.

Abstract: Apparatus for high speed grilling and/or conditioning of a food product which comprises: a heatable surface which is capable caramelizing the food product at a temperature in the range between about 425.degree. F. to 575.degree. F.; a chamber for enclosing the food product on the heatable surface under pressure; and a steam injector for introducing steam into the chamber during the caramelization of the food product.

Abstract: A method and apparatus for efficiently making grill marks on both sides of a plurality of food products while simultaneously cooking the plurality of food products. The food products may include hamburgers, chicken breast, soy products, etc. A continuous grilling belt transports products along a path of conveyance in which heat, speed, and other variables are controlled. The product is automatically turned over during the conveyance period. The food product may be produced in industrial quantities.

Abstract: A device and method for superficially incising a sausage-like meat product includes a plurality of rotatable cutting elements which are arranged to define a chute therebetween. Each cutting element includes a cylinder and has a circular blade which projects radially from the cylinder. The centers of the respective blades, also located in the cylinder, define a base plane and the blades are all similarly tilted to rotate in tilt planes which are angled from the base plane. In the operation of the device, all cutting elements are simultaneously rotated and a meat product is inserted into the chute. Rotation of the cutting elements simultaneously causes the cylinder to draw the meat product through the chute and causes the blades on the cylinder to superficially cut a helical shaped incision into the meat product. The depth of the cuts are established by the projection of the blades, and the pitch of the helical incisions, can be controlled by the tilting of the cutting elements.

Abstract: An apparatus and method for stabilizing the surface of a food product is disclosed. The apparatus includes a frame, one or two sets of cylindrical rollers in the frame, the sets of rollers being inclined, a mechanism for rotating the rollers, and devices for surface treating the food article. The apparatus optionally may include an enclosure over the frame, and an oil applicator. The devices for surface treating the food article can include a plurality of direct flame applicators, cryogenic liquid gas applicators, impingement hot air applicators, and chemical solution applicators.

Abstract: 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: The present invention provides apparatus for making printed foods such as cookies, crackers, and snacks at high production speeds on a continuous basis. The apparatus includes a rotary printer which is synchronized with dough forming apparatus such as a rotary cutter or rotary molder.

Abstract: This invention relates to a toaster and in particular to one including a body portion, a holding mechanism, a linking mechanism and baking panels whereby the bread may be provided with brown pattern on the surface thereby stimulating one's appetite and increasing the additional value thereof.

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: 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 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 compresses 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 and radiant heat from the black body pan 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: 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: A cooking grill having dual heating platens for cooking meats, poultry, fish and like products; the grill having a stationary lower grill platen superposed by a top grill platen selectively moveable to and between four operating positions about one or two pivotal axes; the grill platens being formed with longitudinal lands and grooves to facilitate speed of cooking and moisture release from the cooking products; the lands serving to char spaced areas of the cooked product to emulate charcoal broiling thereof.

Abstract: A device for producing designs on a slice of bread during toasting of the bread comprises a bread holding member removably received within the toast well of an electric toaster. The bread holding member is of lightweight heat resistive material having a bottom portion resting on the bread carriage member of the toaster and side panels which receive and carry a slice of bread to be toasted. Either or both of the side panels has a template cut out defining a framed central opening with a design therein. The design shields the bread slice from the heat of the toaster such that the design will be reproduced on the bread slice in toasting. An insulated handle provides for inserting and removing the bread holder from the toast well and to protect the user from accidental burns or electrical shock. The bread holding member is isolated from direct contact with electrical conduit and heating elements of the toaster. A modification of the device includes removable side panels.

Abstract: An apparatus and method for charbroiling of food articles employs a source of radiant energy focused at a region of a surface of the food article that is small relative to the area of the surface and producing at that region an intense heat flux. The region is moved along the surface of the food article so as to char at least portions of the surface without overcooking the interior of the food article.

Abstract: An apparatus is provided for affixing a brand on the surface of a plurality of meat products. A first conveyor moves the meat products through a branding zone where they are contacted by heated brands affixed to a second conveyor which travels at the same rate as the first conveyor.

Abstract: A method and apparatus for controlling the heating of toast in a toaster oven broiler. The adjustment shaft for the thermostat which controls the baking and broiling modes receives a circular dial having toast color indications thereon corresponding to light, medium and dark toast colors. The dial is rotatable on the thermostat shaft under the control of a bimetal strip which responds to temperature changes in the oven cavity. As the oven temperature increases during each successive toasting cycle, the dial rotates and at the end of the cycle indicates the thermostat setting that will achieve the desired toast color for the next toasting cycle.

Abstract: An apparatus for placing a grill stripe or score mark on a meat product by transporting the meat product against a heated grill. A continuous conveyor transports individual wieners along a path of conveyance. A belt conveyor raises the wieners above the supported path of the continuous conveyor and into rotational contact with the superimposed heated grill. The wieners are rotated one complete revolution against the grill while synchronously moving the wiener with the continuous conveyor. The wieners are returned to the continuous conveyor for further processing.

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

Abstract: A toaster accessory is provided in the form of a pair of hinged foraminous panels forming a holder adapted to hold one or several slices of bread therebetween. In its preferred use, a sandwich is placed between the two panels and the holder, when closed, is dimensioned to fit into a conventional toaster so that a pre-made sandwich may be conveniently toasted therein. The hinge connection between the two panels is self-adjusting and a locking device at the opposite end is able to lock at different thicknesses. Decorative inserts may be added to the panels for making designs on the surface of the toasted bread.

Abstract: A patty cooker particularly for use in finishing precooked meat patties having a predetermined transverse dimension has a frame on which a conveyor made up of rather widely spaced, small diameter cross bars advances in a predetermined direction. A nozzle or preferably a plurality of nozzles having outlet openings elongated in the direction of conveyor advance are arranged side by side transversely of the conveyor and close to the patty. A jet of hot air issues from each nozzle and impinges upon the patty in a restricted area. The jets leave untouched zones between such areas. The effect is to provide browned or seared marks or parallel stripes on the patty like grill marks. Preferably nozzles are arranged above and below the conveyor and directed toward the patty from opposite directions, simultaneously to provide sear marks both top and bottom.