Abstract: An electric and gas dual-purpose frying oven includes a shell, door body, oil receiver, synchronous motor, a motor bracket, a sub-clutch and a mother clutch, a grill frying pan, and a frying pan cover, an infrared gas burner and a gas valve. The shell is composed of a control chamber with the front opening and the top opening and a holding chamber with the back lower part. An inlet groove and a pivot joint groove are arranged on the baking chamber. The model comprises an electric heating pipe having a head of the tube body and a seat plate part. The baking cavity is provided with a socket hole. The pipe extends into the baking cavity through the socket hole.

Abstract: Disclosure of a flipping device for cooking foods in an oven at home or at a commercial location resulting in a uniform cooking of the food as well as retaining a juicy texture uniformly within the food.

Abstract: The present invention is to provide a waterproof motor seat on a rotisserie, which comprises a housing having an opening on one side thereof and an accommodation space formed therein; an element fixing seat smaller than the opening and mounted in the housing on a position corresponding to the opening; a rotating mechanism positioned on an inner side of the element fixing seat; a waterproof washer having one end embedded into a gap formed between the element fixing seat and the opening, and the other end extending outside of the gap; and a packing ring securely mounted onto the housing and abutting against the other end of the waterproof washer and an outer side of the element fixing seat; such that the waterproof washer can be deformed and tightly packed within the gap for enabling the element fixing seat and the housing to be watertightly joined together into one body.

Abstract: A food support rack, especially for use on a grill, the food support rack including removable and reversible food support members.

Abstract: A safe product transfer apparatus that heats refrigerated food products and then hold those heated food products in a hold drawer until they can be transferred to a heater merchandizer, preferably a roller grill as needed. The apparatus features a control assembly. A pre-heat indicator indicates when the preheat temperature has been reached so that the food products can be loaded into an operable drawer. The apparatus can heat a refrigerated product from 34° F. to greater than or equal to 140° F. in 35 minutes or less. The apparatus has a safe product transfer apparatus that has a heating cavity ranging from 250° F. to 425° F. The apparatus provides a safe product transfer apparatus that can hold the products stored therein at a safe holding temperature (ranging from greater or equal to 140° F. to not more than 205° F.), that is, not hot enough to continue heating or degrading the food product.

Abstract: A flip top grill assembly includes an assembly base, a pair of linkage assemblies carried by the assembly base, a grill cage carried by the pair of linkage assemblies and positional between a first position and a second position inverted with respect to the first position and at least one handle operably engaging at least one of the pair of linkage assemblies and adapted to facilitate pivoting of the grill cage between the first position and the second position responsive to manipulation of the handle.

Abstract: A flipping grilling grate includes a primary grate member with a food contact surface and four pivot posts formed in diametrically opposed pairs. The grilling grate also includes a secondary grate member with a food contact surface 7and four pivot post formed in diametrically opposed pairs. A first pair of opposed pivot posts on the primary grate member mate with a first pair of opposed pivot posts on the secondary grate member and a second pair of opposed pivot posts on the primary grate member mate with a second pair of opposed pivot posts on the secondary grate member when the primary and secondary grate members are assembled together.

Abstract: A single-use capsule for preparing a food liquid from a food substance contained in the capsule by introducing water in the capsule and passing water through the substance using centrifugal forces for producing the food liquid which is centrifuged peripherally in the capsule relatively to a central axis (A) of the capsule. The capsule includes an enclosure containing a predetermined amount of food substance, and a plurality of outlet openings for enabling the food liquid to leave the enclosure under the centrifugal forces exerted in the capsule, with the outlet openings being arranged at a substantially peripheral portion of wall of the capsule.

Abstract: A vertical rotisserie open flame oven having a central flame post dispersing aesthetically pleasing flames and a secondary heater positioned outside the path of rotation of the food items. The oven has a central chamber area where the heat transfer to the food items is executed in a desirable manner to properly cook the food items without burning the surface thereof.

Abstract: A cooking apparatus comprising a top end having a generally concave cooking surface adapted to also act as a base stand; and a bottom end comprising a plurality of posts adapted to also act as a food preparation device holder upon vertically rotating the apparatus.

Abstract: Baking apparatus for baking edible products located on a conveying surface and preferably traveling along a conveyor track, comprising a number of electric infrared radiators arranged above the conveyor track. The infrared radiators each comprise at least one spiral filament having a gastight, infrared radiation-transmitting, breakable casing, in particular a glass casing. The baking apparatus further comprises monitoring means for monitoring breakage of the casings of the infrared radiators. The invention also relates to a method for baking an edible product by means of an electric infrared radiator having a breakable casing.

Abstract: An accessory for a barbecue grill which automatically flips food over 180 degrees at desired intervals, and which allows the food to rest essentially on the existing grill rack surface when cooking. The system includes a food support rack, rack mounts, linkage, motor control and motor mount with a motor and an L-shaped drive shaft. The food support rack includes lower and upper racks of open mesh, with the food to be cooked placed therebetween. The rack mounts provide for rotatable movement of the food support rack and are located on an axis essentially coincident with one of the longitudinal edges of the food support rack. The linkage attaches the drive shaft to the food support rack. The linkage attaches the drive shaft to the food support rack and is adjustable to accommodate grills having a varying dimension from the grill rack surface to the top edge of the grill lateral wall.

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

Abstract: Cone-shaped food items and cones having various food stuffs in them are cooked by placing a cone-shaped food item into a cone-shaped heating station that travels through an oven and past an inclined heater element. The heating station rotates the cone-shaped food item so that it is uniformly heated as it passes through the oven.

Abstract: A multi-tier rotary grill for grilling and heating food items such as hot dogs, sausages, metts and similar food items. The rotary grill includes heated rollers that are arranged in vertically spaced apart roller tiers. The rollers in the multiple roller tiers lie in common respective planes that are substantially parallel to each other and may slope upwardly from a front to a back of the rotary grill.

Abstract: A roller grill assembly for cooking human food has a plurality of horizontally aligned roller tubes which can be arranged to extend at an angle of about 3° to 5° are rotatably mounted to a housing frame. A sealing assembly comprises a bearing member and an annular sealing member. A drive chain engages an idler sprocket to rotate the tubes. The housing has a cavity that receives a sliding compartment assembly that has a frame comprising track members and a cross strut shaped to support a pan for holding food. The tubes have heating elements with compact spiraled configuration at the ends. A cover is pivotally mounted by a biased pin or two legged spring to cover a control panel.

Abstract: A rotisserie spit kit adapted to use on a barbeque grill. The rotisserie spit assembly includes a spit rod, a circular set of geared teeth, and two stud axles. It is preferred that the assembly include two spit rods. The kit also includes two brackets that can be mounted onto the barbeque grill. The kit also includes a motor that can be mounted onto one of the brackets. The motor includes a drive shaft and a drive gear. Each of the brackets have a plurality of detents or recessed positions that can receive one of the stud axles such that the spit rods are in a generally horizontal position.

Abstract: A novel grill top cooking tool is provided that contains and cooks food on a grill surface. The grilling tool is comprised of a main body with removable perforated or slotted end caps that are secured to either edge of the main body. An attaching device allows for connection of a detachable tool to place the grilling tool on a hot surface and for turning the grilling tool during the cooking process and removing the grilling tool when finished cooking.

Abstract: The electrically-powered cooker has a base that pivotally supports a clam shell-type cooking unit having two independently pivotal cooking halves, each half being provided with its own hot plate. One or more dished recesses are provided in the bottom half of the unit, while a matching set of slightly raised bosses are provided on the top half. Each cooking half has its own separate electrically energized heating element to raise the temperature of the corresponding hot plate to the desired level. In use, the cooking unit is initially opened with the two halves laid open on opposite sides of the base and with the hot plates facing upwardly. After batter is poured into the dished receptacles of the bottom half and allowed to cook, the top half is closed upon it and latched, whereupon the closed unit is flipped over onto the opposite side of the base to flip the pancakes contained therein.

Abstract: A rotatable handle for use with an associated cookware item including an attachment member having a proximal end and a distal end, the proximal end being rotatably secured to a first portion of the cookware item and the distal end having a gripping member disposed thereon. The first portion also includes a handle locking member. A locking mechanism is slidably disposed on the attachment member between the gripping member and the proximal end, the locking mechanism being arranged and configured to engage the handle locking member and being slidable between a first position and a second position. When the locking mechanism is in the first position, the handle is rotatable relative to the first portion. When the locking mechanism is in the second position, the locking mechanism engages the handle locking member, thereby securing the handle relative to the cookware item.

Abstract: A cooking pan has a bottom wall, and a side wall that extends upward about a cooking surface on the bottom wall. A handle is joined at one end to the side wall, and a lower portion of the side wall next to the cooking surface and opposite the handle is formed so that food pieces when on the cooking surface are propelled upward near the side wall when the handle is pulled backward. The side wall has a raised upper portion opposite the handle. A line drawn tangent to an inside surface of the raised upper portion at a top edge point of the upper portion, forms an angle of between two and ten degrees with respect to the normal direction of the cooking surface. When the pan is pulled back while cooking, the contents are propelled upward and directed to land in a forward region of the cooking surface further from the handle.

Abstract: A roller grill assembly for cooking human food has a plurality of horizontally aligned roller tubes which can be arranged to extend at an angle of about 3° to 5° are rotatably mounted to a housing frame. A sealing assembly comprises a bearing member and an annular sealing member. A drive chain engages an idler sprocket to rotate the tubes. The housing has a cavity that receives a sliding compartment assembly that has a frame comprising track members and a cross strut shaped to support a pan for holding food. The tubes have heating elements with compact spiraled configuration at the ends. A cover is pivotally mounted by a biased pin or two legged spring to cover a control panel.

Abstract: A roller grill assembly for cooking human food has a plurality of roller tubes rotatably mounted to a housing frame. A sealing assembly comprises a bearing member, and an annular sealing member. The bearing has a bore for receiving a roller tube. The bearing bore has a part with an annular recess for receiving the sealing member, so that the sealing member can be held against the outer surface of the tube. An idler sprocket is associated with the frame. A drive chain engages the idler sprocket and the sprockets on the tubes, to rotate them. The housing has a cavity that receives a sliding compartment assembly. The compartment assembly has a frame comprising track members and a cross strut, shaped to support a pan for holding food. A wall is spaced above the housing cavity and beneath the tubes. The tubes have heating elements with spiraled configuration, with the spacing at the ends more compact than in the central part of the heating element.

Abstract: A portable roaster having a drum that is rotated either by hand or by a motor and able to roast a variety of items including fruits and vegetables, nuts, meats and seafood depending on the type of roaster drum or drum attachment used.

Abstract: A griller is provided which includes a case and a grill set mounted within the case. The case has a hollow body and electric heaters internally located with a gear box and a motor. The grill set is driven by the gear box and the case is formed having a recess within a top portion of the case. The grill set is formed with a screen, screen cover, socket, rod and fixture where the socket is secured within the center of the screen with opposing ends formed in a rounded contour and placed within the recesses of the case. The socket has a shank which is formed with a step-like section for insertion of the screen cover. The fixture is secured within the step-like section of the socket to facilitate assembling the screen and the screen cover with the rod secured in the socket having one end engaged with the gear box and rotatively driven by the motor.

Abstract: A first rack is connectable to a second rack to form a rack assembly adapted to hold food between the first rack and the second rack. A base is adapted to provide a source of heat to food placed between the first rack and the second rack. The base includes a fulcrum about which the rack assembly is able to pivot from a first position wherein the first rack is above the second rack to a second position wherein the second rack is above the first rack.

Abstract: A meat roasting device having an automatically rotated barbecue grill mainly comprising: a furnace frame, a barbecue grill, and a driving device, wherein said driving device is fixed on the support plate of the furnace frame, and is engageable with a barbecue grill having an elastic clamping force by a driving bushing. When the driving device rotates, the barbecue grill may be driven to rotate by the driving bushing in the furnace frame.

Abstract: A brazier for cooking foodstuffs includes a support for the foodstuffs that is mounted on a swivelling frame in such a way as to be able to turn around its own axis, in front of a source of heat, when operated by a drive mechanism. The swivelling frame turns around an axis that is placed at a certain distance from, and parallel to, the axis of the support, and the support is attached to a cross bar whose end parts move alternately along a fixed track when the support is turned around its axis. This causes the frame to swivel around its own axis.

Abstract: A rotatable cooking apparatus of five main parts: a fire box, a charcoal grill, a rotary transmission system, a cam mechanism, and a food basket. The food basket comprises two grills foldable on top of one another so that food can be secured between them. The charcoal grill is comprised of a wire framework and is attached above the cam mechanism by a support bracket so that the charcoal grill can be raised and lowered. The cam mechanism is attached to the fire box by a cam shaft coupled to the rotary transmission system of four gears connected by two linked chains attached to the food basket by a basket shaft that is connected to a crank shaft. The rotary transmission system is geared so that the charcoal grill can be raised when cooking food on one side of the food basket, lowered so the food basket can be rotated 180.degree., then raised again in order to cook both sides of the food in the basket at a distance closely adjacent to the heat source.

Abstract: A cooking oven has a housing and walls which enclose an oven chamber in which a rotisserie supports food to be cooked. The heat for cooking the food derives from a burner having a plenum and tiles in front of the plenum, with the tiles being exposed to the oven chamber along the upper wall of the chamber and near the rear of the chamber. A removable baffle fits into the oven chamber along the upper wall ahead of the burner and it forms an air duct in which two blowers revolve. The blowers draw air from within chamber into the duct and forces it out of the duct downwardly so that it impinges on the food as the food passes beneath the discharge region of the duct, A deflector keeps the air so discharged for disturbing the flame along the tiles of the burner.

Abstract: A barbecue appliance capable of cooking a variety of foods by disposing a rotary grill in which food is held vertically within a cooking chamber between heating members provided therein and rotating the rotary grill between the heating members, so that an optimum cooking state is obtained. The barbecue includes a cooking unit and a rotary grill which may be inserted into the cooking unit. The cooking unit has an outer casing provided with an elongated top opening and having a removable drip reservoir provided in the bottom thereof, a main frame encased by the outer casing and having a bottom wall and side walls defining therewithin a vertical cooking chamber opened and its top, heating members disposed on both sides of the cooking chamber, a drive section having a driving gear extended to the inside of the cooking chamber, a solenoid-releasable lifting and lowering mechanism for lifting and lowering the rotary grill in the cooking chamber.

Abstract: An improved process for treating grain used for animal feeds includes steps of conditioning the grain to soften the grain coats, quickly heating the grain to a temperature just below a temperature sufficient to cause the grains to burst, compressing the heated grain between rollers to cause the grain to burst, further pressing the burst grains into flakes, and cooling the flaked grain. During the cooling step water is added to bring the moisture content of the final product to a desired level; digestibility enzymes and other additives are added with the water.

Abstract: An apparatus for roasting foods comprises a chamber (1) provided with a vertical opening (2), a heat source (3), located internally of the chamber (1), a support (4) rotatable about a vertical axis (Z) adjacent to the opening (2) which support (4) rotates at a variable height with respect to a base plane of the apparatus, and which support (4) cooperates with a drip-pan (5) equipped with a grill (6) arranged internally of the drip-pan (5) and in a raised position from a bottom of the apparatus. (FIG.

Abstract: A pair of cooperating heating and pressing plates for converting a ball of dough into a flat baked disc, such as a tortilla, are mounted between vertical side frames of a supporting frame structure. The one heating and pressing unit is fixedly mounted at an angle to the horizontal sufficient to insure the gravitational discharge of the baked tortilla. The movable plate is shifted by a manually operable cam. All elements of the apparatus are secured in position between the side frames by a plurality of manually operable bolts, thus permitting the rapid disassembly of the apparatus for cleaning purposes and the equally rapid reassembly of the apparatus.

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: A grill apparatus to be used in conjunction with ovens that include a heat source and an upper opening. The grill apparatus is rotably mounted within a support frame that is pivotally mounted to the oven so that it can be brought within the opening and expose it to the heat source or separated from the heat source, as desired. A wire mesh for each one of the two identical grill assemblies is provided to sandwich the foodstuff and hold it securely in place while it is rotated to expose both sides to the heat source. A stopper is provided to keep the support frame assembly in the vertical position and flanges are provided to keep it resting in the horizontal position.

Abstract: A combination pressing and initial baking system is provided for converting balls of dough into thin, flat discs, such as tortillas. A box-like support structure is provided having a portion of its frontal wall open and defining a mounting for a first heated pressing plate with its dough contacting face facing downwardly and disposed at a substantial angle to the horizontal. A second heated pressing plate is mounted on horizontal pivots in the box-like support structure for pivotal movement between a pressing position adjacent to and parallel with the downwardly facing surface of the first pressing plate, and a feeding position where the upper ends of the pressing plates are spaced apart to permit the insertion of a ball of dough therebetween. Movement of the second pressing plate to its pressing position effects the pressing and initial baking of the dough in a flat disc shape. The heat input to the dough disc during pressing determines the peripheral area and thickness of the resulting disc.

Abstract: A baking oven embodying the method of this invention comprises a plurality of vertically stacked, vertically spaced heated baking plates. Every other one of the baking plates is periodically shifted from a horizontal baking position to an inclined discharge position wherein the disc of dough slides off the respective baking plate and falls toward the next lower baking plate. During its fall, the dough disc is engaged by an inverting apparatus which deposits it on the next lower baking plate in inverted relationship, so that both sides of the dough disc are successively exposed to the heat of the baking plate as the disc traverses downwardly through the stack of plates.

Abstract: A combination pressing and baking mechanism is provided for converting balls of dough into thin, flat discs, such as tortillas. The pressing unit comprises a pair of relatively pivotally movable heated pressing plates. The lowermost pressing plate is disposed at a substantial angle to the horizontal when it is in its remote position relative to the upper pressing plate. The angle of the lower pressing plate is selected to effect the gravitationally induced sliding of the pressed disc of dough off the lower pressing plate and onto a horizontally movable heating plate or disc of an oven. The horizontal velocity of the oven disc is maintained at a level equal to or greater than the horizontal component of velocity of the gravitationally discharged dough disc so as to facilitate removal of the dough disc from the lower pressing plate.

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: Products made of batter, such as pancakes, are automatically cooked on a continuous elongated, continuously advanced heated conveyor belt. A dispenser adjacent one end of the belt dispenses individual masses of the batter onto the belt to form the individual product units. At an intermediate location along the belt length, the product units are flipped. The dispenser and flipper are activated in synchronism with each other and longitudinal movement of the belt in response to the belt being continuously advanced.

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 compact tortilla press and oven unit. The press delivers formed tortillas to the oven wherein they are toasted on a plurality of rotating oven discs. The tortilla is initially received by a first oven disc upon which a first side of the tortilla is partially toasted. Upon completion of one revolution of the first oven disc, the tortilla is removed therefrom by a first scraper. A second rotating oven disc adjacent to and in vertical alignment with the first oven disc receives the tortilla on a second side thereof by means of a slide intermediate to the first and second discs. The slide receives the tortilla upon removal thereof from the first disc and allows the tortilla to turn over and be placed upside down on the adjacent disc. Upon completion of one revolution of the second disc, upon which the second side of the tortilla has been partially toasted, the tortilla is removed therefrom by a second scraper.

Abstract: A base is provided including opposite ends and opposite side guide assemblies extending between the opposite ends. A pair of grill panels are provided and include first and second corresponding remote marginal portions and pivot structure is provided pivotally connecting the first marginal portions together for relative angular displacement of the grill panels. In addition, a first marginal portion of one of the grill panels includes follower structure slidably engaged with the opposite side guide assemblies of the base for sliding and pivotal movement relative thereto and the opposite side guide assemblies include elongated guide members extending generally normal thereto with which corresponding side portions of the second grill panel are slidably engaged.

Abstract: Cooking apparatus for preparing meats to suit individual tastes of different consumers. The meat is subjected to electric current heating to cook the meat and to radiant broiling to char its surface. The cooking current passing through the meat is regulated in response to a comparison of an input corresponding to the desired degree of cooking and an indication of the interior temperature of the meat as it is being cooked. The apparatus are particularly suited to handle effectively a variety of individual orders at substantially the same time.

Abstract: A cooking machine for making hamburgers which includes a pair of aligned ovens and a conveyor adapted to travel separate spaced hamburger patties over the top of the oven, a dispenser is provided at one end of the conveyor run and intermediate the run, a mechanism is provided for rotating the hamburgers through 180.degree. for cooking on both sides, the first cooking operation being over one oven and the second cooking operation being over the second oven; and a compressing assembly is provided to size the hamburgers in its run over the second conveyor portion.

Abstract: Method and apparatus for cooking products such as french toast in which the uncooked product is placed on one end of an endless steel belt upon which it is carried while being cooked. The product passes through a first cooking zone to cook it on one side, and it is then turned over and passes through a second zone in which it is cooked on the other side. The turning operation is performed by a flipper positioned between the two cooking zones which pushes spatula means under the product with a movement against the movement of the conveyor. The spatula is then swung about an axis transverse to the movement of the conveyor and directly above the cooking surface, and the product is turned or "flipped" along an arcuate path progressively with respect to the movement of 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.