Abstract: A cooking grille has elongated slots for receiving heat from a barbecue below, and for directing fluids such as fat, basting sauces and meat juices. The cooking grille is placed upon a second collecting grille adapted for receiving the cooking grille in sliding engagement in a spaced apart relationship. The collecting grille provides conducting channels which are formed at an angle with the horizontal so as to move the fluids laterally for collection and to avoid their contact with hot portions of the cooking equipment. The upper cooking grille may be easily moved on the lower collecting grille so as to collect all of the fluid dripping from the cooking grille, only some of it, or none at all.

Abstract: A grilling appliance includes a housing defining an internal grilling compartment for receiving a food article to be grilled; an impaling member mounted within the grilling compartment for impaling a food article to be grilled; a circular array of electrical heaters surrounding the impaling member for heating the food article impaled thereon. The impaling member is non-rotatably mounted to the housing within the grilling compartment, and the electrical heaters are sequentially energized to produce a rotating heating front which rotates around the impaling member to heat the article impaled thereon.

Abstract: This invention is a barbecue type grill that can be used either indoors or outdoors. By diposing a convertible drip pan that can be opened and closed between the food supporting rack and the cooking heat source, rapid preheating can be accomplished as well as searing of desired food products, followed by closing of the drip pan to prevent unwanted flare-ups caused by juices dripping from the food being cooked. This closing of the drip pan allows the food to cook slower than over direct heat which allows the food to retain more juices when done. This invention overcomes the slow preheating and slow initial cooking inherent in the prior art using a solid impervious drip pan. Also, since different types of heat sources can be used in conjunction with the present invention, the problem of the bottom of the housing rusting out in the area adjacent the round burner below the heat deflecting plate is effectively eliminated.

Abstract: A griddle structure with an oil conductor to direct the flow of oil or grease through through holes out of the griddle plate. One or more collecting devices at the base container of the griddle structure collects grease and may be removed from the griddle plate. The through holes of the griddle plate communicate through holes in an intermediate reflective plate and those in turn, communicate with the collecting devices at the base container. One face of the griddle plate is formed with a flat concave surface to perform multiple functions. The other face has strips across it.

Abstract: A disposable and interchangeable roasting pan/cover features a base panel with a side wall about its perimeter. A platform for supporting a food product is positioned on the interior surface of the base panel. A handle recess may form the platform so as to define a handle upon the exterior surface of the base panel. Alternatively, a pair of side wall recesses in the interior surface of the side wall may define handles on the side wall exterior surface while enhancing the structural strength of the pan/cover. A rim is disposed about the outer edge of the side wall and features an even number of staggered tongue and groove features. Two of the pan/covers may be oriented with their rims abutted so that one pan/cover serves as a cover for the other serving as a pan. The tongue and groove features of the two pan/covers engage one another so that the cover oriented pan/cover does not slide off of the pan oriented pan/cover holding the food product.

Abstract: A device for cooking food, in particular a grilling or baking device, includes a system for heating the air, optionally a grate, and hollow sections through which a coolant flows, arranged on two different levels above the air-heating system. The hollow sections on at least one of levels have upper faces in the form of channels which act as drainage channels for the juices from the food being cooked. The hollow sections on the two different levels are horizontally mutually offset and means are provided to prevent the juices from the food being cooked from reaching the glowing grate.

Abstract: A roasting tote rack (10) comprising a one piece perforated frame unit (12) to hold meat (14) which fits into a baking pan (16), so that the meat (14) can be roasted in an oven (18) of a stove (20). A structure (22) is formed into the one piece perforated frame unit (12) for transporting in a convenient manner the meat (14) in the one piece perforated frame unit (12) out of the baking pan (16) from the oven (18) in the stove (20) to a platter on a table after the meat (14) has been roasted.

Abstract: A container supporting French fries to be heated in a toaster. The toaster has an article receiving slot. The container comprises an upright structure having a closed bottom and a front and a back parallel to the front which are held together along adjacent side edges by mechanical means. The upright structure has an openable top for access to heated French fries. The front and back have apertures located above the closed bottom. The apertures provide an open area in the front and the back to pass toaster radiation heat into the container to heat the food article and for steam from heated French fries to exit the container. The upright structure has a portion extending sufficiently above the toaster which is cool-to-the-touch and electrically non-conductive to enable a user to lift the container from the toaster without a finger burn or electrical shock. The closed bottom of the container forms a drip trough.

Abstract: A structure is adapted to rest on a top surface of an oven, surrounding a burner of the oven. The structure is adapted to support a pan such that the pan is tilted and positioned above the burner. The structure further comprises a barrier depending outwardly from the structure for keeping the pan from sliding off of the structure.

Abstract: An outer housing has an inner cooking chamber and at least one opening for air flow into the cooking chamber. A heat source is located at the center of a lower wall of the cooking chamber. A plurality of food holding racks for supporting food to be cooked are mounted on a mounting assembly at spaced intervals in an annular path around the heat source. The mounting assembly is rotated by a drive mechanism so that the racks travel in the annular path around the heat source, and the racks are simultaneously rotated about their own axes to promote even cooking.

Abstract: A cooking device includes a base unit, an upper unit hinged to the base unit along a pivot axis, an oil accumulating tray, and slidably retaining device. The base unit defines a horizontal plane, and has a lower cooking plate disposed at an angle relative to the horizontal plane, a plurality of grilling members mounted on the lower cooking plate in heat conducting relationship, and a bottom wall disposed underneath the lower cooking plate. The upper unit has an upper cooking plate disposed therein and movable relative to the lower cooking plate. The lower cooking plate inclines gradually and downwardly from a proximate position relative to the pivot axis toward a distal position, and is formed with a fluid outlet at the distal position to communicate the lower cooking plate with the bottom wall. The base unit further has a pair of engagement portions disposed on the bottom wall and spaced apart from each other in a parallel manner.

Abstract: A grill for cooking food is provided that has an inclined cooking surface with diagonally positioned ribs projecting therefrom. The ribs have a rounded elongated configuration that all point toward a liquid drain. The ribs have liquid flow channels there between to facilitate liquid flow down the incline into a collection vessel. The cooking surface is surrounded by a retaining wall for holding food in position during a cooking operation.

Abstract: A device for cooking meat and supporting meat during cooking thereof comprising a mechanism for supporting the meat during cooking; a mechanism for guiding the oils and juices liberated during the cooking; and a heat source positioned in relation to the supporting mechanism.

Abstract: A grid includes a rectangular rack, a drip plate mounted on the rack, a cooking grid supported on the drip plate, a plurality of halogen lamp tubes transversely arranged in parallel on the rack, a plurality of far-infrared ceramic tubes respectively sleeved onto the halogen lamp tubes and heated to emit far-infrared rays for cooking foods on the cooking grid.

Abstract: A cooking machine includes a housing having side walls with doors that can be raised and lowered to vent the cooking chamber defined within the housing. A latching member is pivotally mounted on a channel member guiding the doors, and can be pivoted manually into a position in which it engages the bottom surface of the door thereby retaining the door in the upward most position. When the door is to be lowered, the latching member is pivoted to a position by gravity which pivots the latching member out of the line of travel of the door. The door can then be lowered to the lowered position.

Abstract: A grilling apparatus comprises a firebox of a rectangular upper section and a tapered lower section supported on a movable stand and defined by four side walls, a narrow bottom portion and an upper opening, a gas stove on the bottom communicated to an outer switch, a broiler pan of arcuate section releasably disposed adjacent the upper opening, a heat plate secured between the broiler pan and the gas stove for transmitting heat to the broiler pan from the gas stove, a grid for receiving broilers releasably disposed to the upper opening above the broiler pan, a container for containing fresh water selectively disposed between the grid and the broiler pan, a lid including a plurality of louver vents and a handle hinged to one side of the upper opening for closing the firebox and a pair of stations at two ends of the firebox. So that the grilling apparatus of the present invention can grill broilers or selectively steam food stuff.

Abstract: The present invention relates to a portable gas grill (10) supported on a cart (20) with sliding covers (210), pivoting cooking guards (31), a fire box (100) of both cast sides (120) and sheet metal ends (140) hung on the cart (20), with an internal support structure (160) supporting a plurality of sear bars (410) and a cooking grid (101), a plurality of burners (510), a grease collector (62) and a tank support means (910) with a scale (913,914,915) for a fuel tank (900).

Abstract: A barbecue grill for cooking food includes: a firebox, the firebox including angled lower walls for draining liquids coming from the food; a grease channel, connected to the lower portion of the firebox, for directing grease outside of the firebox; a cover pivotally attached to the firebox; a cooking surface removably placed at the top of the firebox and securely held therein. Also provided in certain and alternate embodiments of the invention are one or more gas burners mounted in any of several orientations within the firebox, an electric cooking plate, a rotisserie, and a retaining means for securing a fuel supply tank.

Abstract: An electric appliance, for cooking meat and buns simultaneously, has chambers for holding the meat and buns vertically, heating the meat on both sides and heating the bun on at least one side. The meat may be contained in a novel cage. The bun chamber may have one or two perforated plates for controlling the amount of radiant heat from impinging on the bun, thus affecting whether the bun is warmed or toasted.

Abstract: A conveyorized commercial broiler apparatus has upper and lower burners above and below the conveyor for broiling meat products carried on the conveyor. A plurality of perforated sheet grids are provided to control flame flare-ups and cause the fat that may drip onto the perforated sheets to be vaporized and quickly and cleanly burn prior to pyrolization. The perforated sheets are selected to be low thermal mass, and thus relatively thin and perforated to a point where they have preferably between 25% and 75% open area. The perforated sheets are positioned in selected locations to control combustion and vaporization of fat rendered from the meat product being broiled.

Abstract: The present invention is a grill intended for use in outdoor cooking. A burner assembly and a grid are enclosed in a housing that is arranged for even distribution of heat through the grid, and the grill is selectively usable to barbecue meat with or without wood flavoring or to steam meat and other food.

Abstract: A cooking appliance is provided comprising a grill unit having one or more heating units, a sump basin for collecting grease and other fluids used or generated during the cooking process, a drain opening disposed in the sump basin pan for allowing for the removal of fluid materials from within the basin, and a grease drain conduit extending from the drain opening of the sump basin to a grease receptacle. The grease drain conduit is disposed in sufficient heat-transfer relationship with the cooking unit to maintain the grease and other fluids traveling within the conduit in a flowing state to assist in the prevention of the grease coexisting and thereby obstructing the drain conduit.

Abstract: A broiler type grilling appliance oscillates the food supporting grille under a heat source zone so that the broiled food subject receives direct heat incidence from the heat source for only a portion of a controlled, periodic cycle. Additionally, the supporting grille is guided to oscillate over the arc of a large radius circle that subtends a chord having a 15.degree. to 25.degree. angle from the horizontal.

Abstract: An arrangement for barbecue cooking indoors on an existing gas or electric heating element includes a base, substantially rectangular in plan view, having a water well concavity sized radially and in depth to receive water and a substantial volume of stones of high surface area to volume ratio. A grill element conforming to and seated on the base has apertures communicating with the water well area and the stones, such that drippings from the food fall into the stones while vapors from the heated stones flow back to the items being cooked. A barbecue flavor is imparted to the food while at the same time it is cooked rapidly and efficiently.

Abstract: A three-stage cooking apparatus and method for automatically cooking food products are provided. The three-stage cooking apparatus has a housing, a first conveyor within the housing for transporting a food product to be cooked thereon, a heating element located above the first conveyor and a condiment dipper located at an end of the first conveyor. The condiment dipper is constructed and arranged to receive the food products from the first conveyor for dipping the food products in a condiment contained therein. A second conveyor is located at an output of the condiment dipper to receive dipped food products thereon. A second heating element may be located within the housing below the first conveyor and above the second conveyor to cook the food products on each conveyor. Another heating element may be located beneath the second conveyor to cook the food products while the same are traveling on the second conveyor.

Abstract: An outdoor grill has a firebox positioned in a corner at the intersection of the sidewall and bottom of the grill. The firebox has a heat directing surface oriented at an angle to match the angle of the cooking rack which has a handle extending through the sidewall to position the cooking area of the cooking rack over the firebox. Supports are mounted on the bottom for adjusting the cooking rack to vary distance between the cooking area of the rack and the heat directing surface of the firebox. A second firebox with a vertically oriented heat directing surface heats one side of the rack while the first firebox heats the other side.

Abstract: A substantially smokeless cooker is disclosed. The cooker includes a housing having a cooking chamber therein. A first heating element including at least one resistive element is carried in the cooking chamber to supply heat directly to food positioned adjacent thereto for cooking thereof. A steam producing apparatus independent of the first heating element is provided for producing steam. The vapors in the steam are disposed for permeating the food to provide moisture thereto during the cooking thereof.

Abstract: A new Flameless Charcoal Side Burner System for providing a charcoal grill allowing a user to prepare food with an adjustable continuous charcoal heating source without flames singing the food or flaring toward the user. The inventive device includes a side burner structure for retaining charcoal, a lower grill structure, and an upper grill structure supporting the side burner structure.

Abstract: An outdoor patio deck is outfitted with a metal grate having a central fire bowl. The fire bowl can be used as a barbecue pit or a campfire retainer. The metal grate dissipates the heat from the fire and prevents damage to the deck. A cooking chamber is created by the addition of a pair of racks, a spit, and a lid. An ash chute can be installed at the bottom of the fire bowl for high decks.

Abstract: The barbecue comprises a gridiron (3) and cooking means (10,11,12) arranged laterally below said gridiron. These cooking means comprise a blue flame gas burner (10), as well as a radiant grille (12) and a deflector flap (11) which are movable with respect to the burner (10). Adjustment of the position of the flap (11) and the grille (12) with respect to the burner (10) allows the cooking mode (convection/radiation) to be varied.

Abstract: An activity monitor for a gas cooker or grill which monitors activity with a motion detector. When the grill has not been used for a preselected time period, the gas supply is automatically shut off to avoid fire hazard and/or wasting of fuel. An adjustable timer is used to activate the automatic shut off of the gas supply only after no motion has been detected for a preselected time period. A default timer value can be used when the grill is initially activated. If motion is detected prior to gas supply shut off, then the timer is reset to zero. Motion detection is accomplished by one or more methods including a lid position sensor to detect when the grill lid is moved between the open and the closed position a motion detector which monitors switch usage to detect activity, and vibration or movement monitors.

Abstract: An apparatus for forming tortillas into baked, oil-free taco shells. The invention may also be used to retain the shape of commercially prepared pre-formed fried taco shells during their reheating, and to hold baked or reheated taco shells during their filling and serving. The apparatus has a series of linear, parallel spaced crests in the shape of inverted, round bottomed "V"s, with such dimensions as to make a form corresponding to an inverted, taco shell shape. The crests have a plurality of perforations to allow for a uniform and rapid forming and baking of the tortillas upon the crests.

Abstract: In an outdoor gas grill having a grill bowl, a pair of support brackets supporting the grill bowl, a pair of side tables, a grease tray and four cart legs each having a hole at an upper end thereof, the support brackets each being a generally H-shaped member having two vertical pillars and a beam formed between the two vertical pillars, the beam being an elongated member having a plurality of ventilation openings, the elongated member being formed at a top with a pair of inwardly extending shoulders for supporting the grill bowl and at a bottom with a pair of inwardly extending lugs for receiving the grease tray, each of the legs having a lower end provided with a spring-loaded ball adapted to engage with the hole of a respective cart leg.

Abstract: A heating system for barbecue grills and other gas appliances is disclosed, the system having a U-shaped tubular burner and shield. The system may also include a radiant material disposed at or below the level of the burner.

Abstract: A cooking device including a lower cooking plate which is positioned at an angle to the horizontal plane of the device has grilling members supported in heat conducting relation and an upper cooking plate movable to a closed position forming a cooking chamber which substantially restrains the escape of vapors and permits the cooking and removal of small pieces or ground foodstuffs. In one embodiment, the device includes a collecting member positioned beneath a downwardly extending portion of the lower cooking plate, which can have an opening and through which liquids emitted from the foodstuffs during cooking can be removed, and into which the foodstuffs after cooking can be collected for removal from the device.

Abstract: A barbecue grill for cooking food includes: a firebox, the firebox including angled lower walls for draining liquids coming from the food; a grease channel, connected to the lower portion of the firebox, for directing grease outside of the firebox; a cover pivotally attached to the firebox; a cooking surface removably placed at the top of the firebox and securely held therein. Also provided in certain and alternate embodiments of the invention are one or more gas burners mounted in any of several orientations within the firebox, an electric cooking plate, a rotisserie, and a retaining means for securing a fuel supply tank.

Abstract: A cooking appliance, such as a gas grill, includes a cooking pit, at least one radiant gas burner on a side wall of the pit, a receptacle for collecting liquid and cooking juices, and a bottom assembly which is heat-retaining and permeable with respect to the liquids flowing toward the collecting receptacle. The cooking appliance further includes a water spray assembly which allows steam cooking.

Abstract: A fast assembled oil-collecting trough and clip ring structure, including a conic glass-made fry pan cover and a circular clip ring disposed on an edge of the fry pan cover. The clip ring has a vertical flange formed along the periphery of the clip ring. The flange is formed with at least three integrally made vertical tabs each having an insertion hole. The tab is formed with an orifice for a rivet to pass through so as to rivet a resilient plate with the tab. The resilient plate is a flexible metal plate having an arch projection at middle section. The projection is faced toward the center of the clip ring. When the fry pan cover is assembled with the clip ring, the projection of the resilient plate latches the projecting frame of the fry pan cover so as to fast and easily associate the fry pan cover with the clip ring. The resilient plate serves to firmly clamp the fry pan cover without detachment.

Abstract: A stove top grill assembly for barbecuing foods comprising a base portion (12) with supporting means (20, 16) for a cooking grill (10) and a stone (14) enclosing a central cavity (18). When in use the stone (14) rests directly over a burner or concentrated heat source surface separating foods being cooked on the grill (10) above from flames below and allowing rapid heat distribution without flame penetration. Conversely the stone (14) captures food and grease drippings from above converting them to flavor inducing smoke for barbecuing without igniting.

Abstract: An apparatus for conveyorized griddle-like cooking of food products simultaneously on two opposed product sides comprises a pair of cooking elements arranged in opposed spaced facing relation to emit thermal cooking energy toward one another and two endless food transport conveyors driven to travel between the cooking elements along respective food-conveying runs in a common transport direction in sufficient closely spaced, generally parallel relation to transport the food products to be cooked simultaneously on opposite sides. Each conveyor is preferably in the form of a belt having a substantially continuous imperforate food contacting surface so as to provide griddle-like contact with the opposite sides of the food product during cooking. Differing embodiments of the apparatus are contemplated to accommodate cooking of differing food products, e.g.

Abstract: A fat/stock separator comprising a colander, a transparent hopper vessel with a trap, a support base and a flow valve mounted to and connected through the wall of the hopper vessel to the trap for draining fluid from the hopper vessel. The colander in a preferred embodiment is sufficiently large to accept the stock and meat parts produced from cooking a large portion of meat or fowl, such as a complete turkey. The oil and fat contained within the stock separates and floats to the top after standing for a period of time. It is then possible to draw off through the flow valve fat free stock from beneath the layer of oil. The contours of the trap and the transparency of the hopper vessel facilitate determining accurately where the fat free stock ends, thereby making it possible to draw off fat free stock, whether there is a large or a small amount of liquid in the hopper vessel.

Abstract: An apparatus to heat or toast tortillas, and uses adjustable food support arrays and heating element arrays, forming a single food enclosure or a plurality of food enclosures, to change the proximity of the heating elements to the food items being heated so that the device can be used for heating or toasting a variety of food items in addition to tortillas.

Abstract: The present invention provides a modular roasting pan having a jointer. A plurality of the disclosed roasting pans may be joined together side by side. In each pan, there is formed a liquid collecting basin having a deep guide segment and a shallow guide segment on opposing sides of the pan. The liquid collecting basin is defined between a raised roasting block and a sidewall structure. On the segments of the sidewall extending transverse to the deep guide segment of the basin are formed joint slots. An elongate tongue is formed on the sidewall segment extending along the shallow guide segment of the basin. On the ends of the tongue are formed two stoppers for inserting engagement with the joint slots of another pan. Two or more pans are joined together by first inserting the tongue of one pan into a joint slot of another, then sliding the first pan relative to the second pan until the two stoppers of the first pan are both inserted into respective joint slots of the second pan.

Abstract: A grease deflector assembly for use with a grill for cooking food, which grease deflector assembly includes an elongated slat of a noncombustible material for each row of heating elements of the grill. The length of each of the slats is at least equal to that of the corresponding row of heating elements and each slat extends downward at an angle from substantially the underside of a support element for the food to a position adjacent and spaced from at least the corresponding row of heating elements. Each slat also overlies the corresponding row of heating elements to prevent drippings from the food from touching the row of heating elements while providing an unobstructed path for radiant energy from the heating element to the food. The invention is usable with all types of grills including charcoal grills, gas grills and electric grills.

Abstract: A barbecue grill has a bottom casting formed with a flange portion along its periphery. The flange portion extends up at an angle between approximately thirty and forty-five degrees from a cooking grate so that grease produced while cooking may be directed into the bottom casting, through an aperture in the bottom casting, and into a grease collection cup. The grease collection cup is mounted to the bottom casting in a manner which permits the tilting of the cup relative to the bottom casting. The periphery of the bottom casting is formed with an upstanding tongue which is received within a groove formed in a hood of the barbecue grill. The groove defines an inner leg for directing grease into the grill and an outer leg for directing water away from the inside of the grill.

Abstract: A baking pot which includes a pot body having a hot air inlet, a trim mounted in the hot air inlet of the pot body and having a conical center hole, a turbine wheel having a wheel shaft mounted in the conical center hole of the trim by a bearing, a drip plate mounted within the pot body above the turbine wheel, a grid mounted on the pot body above the drip plate, and a pot cover covered on the pot body over the grid, the pot cover having a rotary knot, a plurality of air vents equally spaced around the rotary knob, and a shutter plate fastened to the rotary knot and turned by it to close/open the air vents of the pot cover.

Abstract: For use in a gas barbecue, a pair of smoke generating plates (18L and 18R) are mounted in an anticline arrangement between the gas burner (12) and the cooking grid. Drippings from the food will be vaporized into smoke upon falling onto the hot plates, thereby generating smoke which envelops and penetrates the food on the grill, imparting to it a desirable smoky flavor. The plates are mounted upon a bent wire stand (20) which rests upon the floor of the barbecue and extends around and over the burner. The stand has a center peak (20C) over the burner and shoulders at the sides so as to support the plates in the anticline arrangement.

Abstract: A crumb collection tray to be placed underneath a conventional toaster after first removing its trap door, therefore allowing all crumbs to drop into the collection tray. After toasting, a simple dumping of the tray in the sink disposes of all crumbs in one simple act. The tray is equipped with a handle, a foot, and wheels which allow ease in mobility and prevent the counter from becoming scratched by otherwise dragging the crumb collection tray across the counter top. The crumb collection tray allows for easy cleaning after every use, disposing of crumbs that would otherwise attract bugs.

Abstract: A deflector shield for an automatic food cooking machine. The automatic food cooking machine of the present invention includes a deflector shield that protects the gas outlet ports from grease, drippings, and other debris falling from the cooking food products. The shields are heated by the gas flames and therefore cook the food by radiant heat, while convective heat is directed around the edges of the shields and towards the food. Finally, the shields serve to protect the food products from direct exposure to the gas flames as required by USDA regulations.

Abstract: A convertible barbecue capable of grill cooking and rotisserie cooking. The barbecue includes one or more radiant such as briquette trays for holding refractory briquettes underneath a food item to be cooked. In the grill-cooking mode, the briquette trays are supported horizontally underneath a grill rack, while in the rotisserie mode a front briquette tray is removed and a rear briquette tray is angled so as to be out from underneath a spit for rotisserie cooking of food items. In an alternative configuration both front and rear briquette trays may be repositioned toward the rotisserie spit.