Abstract: A gas-cooker frame is provided. The gas-cooker frame includes a gas-cooker stand, a drain frame and several springs. The gas-cooker stand is disposed on the gas-cooker base. The upper end of the gas-cooker stand has an open tube-shape. The stand has a base-plate with a central hole formed therein to form an open passage for providing a space for a gas flame. Several brackets are disposed around the interior of the gas-cooker stand for suspension of a drain frame by springs. The drain frame has a collector ring with drain grooves extending obliquely downward therefrom. The springs maintain the collector ring of the drain frame in contact with the bottom of a pot placed thereon.

Abstract: An electric griller includes a seat having a side wall defining a container and a grill frame releasably mounted to the seat. The grill frame has a substantially flat top surface on which a plurality of strips are formed to define therebetween oil-leading channels, each of the channels has a plurality of through holes. An electric heating device is mounted to the underside of the grill frame, having a socket adapted to receive and electrically connect to a plug of a power cord in connection with an external power supply. A plurality of vent holes are provided on the side wall of the seat.

Abstract: A conveyor toaster has air chambers at opposite sides and at the top of the oven for reducing surface temperatures of the out side housing panels of the oven which a worker might touch. A wire link conveyor belt extending through the oven and carrying food products at a speed which toasts those food product during their dwell time within the oven. The conveyor belt is tensioned by a spring bias so that a force directed against the spring bias creates a slack which enables an installation, removal, and reinstallation of the conveyor belt. A heating element is supported at a height above the belt which may be during manufacturing to accommodate the height of a food product conveyed by the conveyor. A loading rack at the front of the housing has two stable positions for enabling either batch loading or continuous loading.

Abstract: A barbecue gas burner plate (1) has drain slopes (2, 3) on opposite sides of a dihedral plate ridge (4), heat vents (5, 6) with vent covers (7, 9) at sides of the plate ridge and grease gutters (9, 12) at bottoms of the drain slopes. It is placed on a grill grate (17) to replace lava rock and eliminate grease fire flare-ups, saves fuel and enhances the flavor of meats cooked on a gas barbecue grill.

Abstract: An apparatus and method for cooking food which includes the utilization of heat conductive bar members arranged to be placed over the heat surface or source, with the bar members spaced apart at a distance of between about 1/8 of an inch and 11/4 of an inch. The heat-conductive bar members are supported a thermally conductive barrier such as aluminum foil.

Abstract: The cooking appliance includes a cooking plate (1) which is removable and provided with openings (2), heating elements (3) mounted beneath the plate (1) and a container (7) for collecting the fats from cooking. The lower face of the cooking plate (1) includes housings (9) of "U"-shaped cross section above the heating elements (3), the openings (2) not emerging into the housings (9). These housings (9) rest at their lower part on a metal wall (10) separate from the housings (9) and are adjacent to the edges of the cooking plate (1).

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 below the burner.

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 roasting pan especially designed to permit uniform distribution of heat and moisture therein and to provide for collecting and removing meat juices therefrom which comprises a main roasting enclosure; a removable lid for such main enclosure; a perforated H-shaped holder removably positioned within said main enclosure; and a removable liquid-impermeable drawer extending through the wall of said main enclosure and being supported on the cross member of said H-shaped holder, said removable drawer having a means at the interior end thereof to permit pouring off collected meat juices.

Abstract: A cooking grill for cooking over open flame having multiple parallel grids which are capable of displacement relative to each other, with the grids, comprised of channels which are offset from each other. The displacement of the grids and the offset of the channels controls the amount of flame which reaches foods placed upon a top grid.

Abstract: A combination heating and cooking apparatus that can be used by campers and sportsmen to provide warmth as well as to provide a convenient means for cooking a wide variety of foods at any selected location within the campground. The apparatus is completely self contained with the heating unit being connected directly to a source of heating gas, such as a small propane tank, and with the cooking accessory being removably connected to the heating unit. The cooking accessory adjustably supports the food being cooked directly in the path of the heat radiating from the burner so that the food can be initially seared to seal in its natural juices and can be progressively moved away from the burner to accomplish slow, uniform, no-flare grilling.

Abstract: A barbecue grill including a lower housing, heating means and food support means positioned within the lower housing, an upper housing or hood adapted to enclose the lower housing, a grease collecting grease pan mounted within the top surface of the lower housing so as to prevent heat flow therearound into the upper housing, and a plurality of apertures provided adjacent at least a portion of the perimeter of the lower housing to provide heat flow from the lower housing into the upper housing.

Abstract: A novel barbecue grill with mechanical linkages which automatically perform the following functions when the user pulls a single handle: (1) the lid opens; (2) the grill surface moves out of the grill; (3) a drip pan may optionally travel under the grill surface to catch drippings; and (4) the lid closes after the grill surface is out of the grill. The user then has access to the grill surface while the lid to the grill remains closed. Pushing on the handle reverses the sequence of events. An optional feature permits the user to lift the lid in the conventional manual manner, independently of the position of the grill surface. An optional safety feature inhibits the motion of the grill surface when the lid has been lifted manually, thus preventing the lid from accidentally slamming closed after it has been opened in the conventional manual manner.

Abstract: A cooking grill assembly adapted to be placed on the upper work surface of a barbecue heating unit. The grill assembly consists of two overlapping slotted plates, a grill component and an underlying drip pan component, releasably hinged together along one margin. The slots are offset from each other in such a manner that the molten fat dripping downwardly through the slots of the upper grill plate will be intercepted by the underlying drip pan plate and conveyed to a fat accumulation trough on the latter. The arrangement is such that the smoke and other combustion vapors can rise upwardly through the slots of both grill components and flavor the meat in the usual manner, without danger of igniting the molten grease resulting from the cooking operation.

Abstract: A combination heating and cooking apparatus that can be used by campers and sportsmen to provide warmth as well as to provide a convenient means for cooking a wide variety of foods at any selected location within the campground. The apparatus is completely self contained with the heating unit being connected directly to a source of heating gas, such as a small propane tank, and with the cooking accessory being removably connected to the heating unit. The cooking accessory adjustably supports the food being cooked directly in the path of the heat radiating from the burner so that the food can be initially seared to seal in its natural juices and can be progressively moved away from the burner to accomplish slow, uniform, no-flare grilling.

Abstract: A smokeless and scorchless grill pan comprising a food plate, an oil pan placed under the food plate, and a lower pan placed under the oil pan for burning a fire to heat the oil pan and the air in a hollow space between the oil pan and the food plate, the oil pan having a bottom corrugated with a plurality of holes for heated air to flow through and two opposite recesses near a circumferential edge, the food plate also corrugated and having a plurality of oil holes for oil coming out of food placed on the food plate to flow through down to drop on the oil pan and then flow into the two opposite recesses of the oil pan.

Abstract: An apparatus for grilling food includes a base, a reflector positioned within the base, a heating element mounted upon the base and spaced above the reflector, and a food-supporting grill. The reflector includes a downwardly sloped bottom surface having a central region shaped to define a flavor well and a plurality of perforations disposed outside of the flavor well to direct drippings away from the flavor well.

Abstract: The grill has separately adjustable left and right grill surfaces and independently controllable left and right burner portions. A removable heat shield impedes heat transfer between the left and right sides, to permit different cooking temperatures at the same time. A slotted heat distribution plate minimizes hot spots on the grill surface while allowing a controlled flare-up to enhance the barbecue flavor.

Abstract: A broiler having a cabinet with spaced burners therein and grill sections above the burners. Inverted V-shaped radiants above the burners direct radiant heat outwardly and upwardly onto the grill sections. Deflector members above the radiants deflect convected heat passing around the radiants also outwardly onto the grill sections. Baffle elements directly over the deflector members and located between the grill sections prevent greases, etc. from dripping onto the deflector elements. An inclined drip pan is water cooled to prevent greases, etc. dropping from meat on the grill sections from burning and consequent smoking.

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 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: The invention is directed to a bread toaster with a removable crumb tray, including devices which prevent operation of the bread toaster when the crumb tray is not inserted and, secondly, which ensure that operation of the bread toaster is stopped when the crumb tray is removed during toasting.

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

Abstract: A bacon pad made of liquid absorbent wood fibers is suitable for cooking bacon in a microwave oven. The pad is made as a three-ply laminate, with a corrugated center ply sandwiched between two flat outer plies. The pad is designed to absorb fat from the bacon while maintaining adequate mechanical strength. In one version, the pad is formed with angled barriers to positively prevent liquid fat from flowing off the pad.

Abstract: A portable grill is disclosed. The grill includes a rectangular volume which encloses a heat source with an ash tray for the burned fuel in the base thereof. A grid covers the open cooking surface of the rectangular volume. The housing forming the unit further includes stair-stepped hinged side panels which serve to support food holding accessories. The unit folds in a closed compact unit including carrying handle.

Abstract: An expansion thermostat adapted for regulating the temperature of a cooking surface. One end of the cooking surface is secured at one end of a container. Mounted to the other end of the container is a switch which controls the heat. When the cooking surface is heated, the cooking surface expands causing the other end of the cooking surface to release the switch. Releasing the switch turns off heat to the cooking surface. As the cooking surface cools, the switch is pressed. Pressing the switch turns on heat to the cooking surface. The heat to the cooking surface is thus cycled to provide a substantially constant cooking temperature.

Abstract: A cooking grill of the type having a grill body has a heat producing element and a grill element defining a cooking surface on which food is placed to be cooked. The cooking surface is spaced above the heating element, with a grease pan supported within the grill body, intermediate the grill element forming the cooking surface and the heat producing element. The grease pan has a size substantially the same as the cooking surface defined by the grill element and includes a grease outlet at a bottom surface thereof. The gas grill includes a grease reservoir mounted externally of the grill body normally suspended from a bottom surface thereof. A grease collection system is housed within the grill body and extends between the grease outlet on the bottom surface of the grease pan and the grease reservoir. In order to facilitate the flow of grease from the grease pan to the reservoir, the bottom surface of the grease pan slopes downwardly towards the grease outlet.

Abstract: A toaster for heating both a frankfurter and a frankfurter bun is disclosed. The toaster has a frankfurter heating chamber having associated first heating elements for heating at least two opposed surfaces of a frankfurter placed in said frankfurter heating chamber and at least one bun heating chamber having an associated second heating element for heating at least one surface of a bun placed in said bun heating chamber. The toaster includes an elevator having a first portion for supporting the frankfurter in the frankfurter heating chamber and a second portion for supporting the bun in the bun heating chamber. A connecting means connects the first portion to said second portion and permits a limited amount of play between said first and second portion. In one embodiment the connecting means includes a generally upside down U-shaped link bar.

Abstract: A barbecue cooking device includes a housing having a casing defining a combustion chamber supported centrally therein spaced from the walls of the housing. A heat shield surrounds the combustion casing and is spaced therefrom. A diffuser plate is mounted in the combustion chamber and includes openings in at least a portion thereof for the passage of air under pressure for creating a primary combustion zone. Air is forced against the bottom of the diffuser plate under pressure by an electrically driven fan. The combustion casing has a top open end spaced from the open top end of the housing where a cooking grill is supported. Air also is caused to flow between the combustion casing and the heat shield to supply air to the area at the top of the combustion casing for mixing with heated fuel gas from the primary combustion zone, whereby a secondary combustion zone is created above the combustion chamber and beneath the cooking grill.

Abstract: A system for cooking fatty foods with microwave energy wherein the food, such as bacon, is retained between a pair of grills during cooking, and a grease-receiving receptacle is located below the grills for receiving the grease released during heating. The grills are hinged together and include handles for facilitating grill separation for inserting and removing the food therebetween. The grills and receptacle are formed of materials transparent to microwave energy. The invention also contemplates a package for fatty foods wherein the food is held between grills and a receptacle located below the grills permits the packaged food, when encased in an envelope, such as film, to be cooked with microwave energy within the package.

Abstract: A barbecue grill with a housing member that defines a rectangular compartment where a food supporting assembly and a heat source assembly are housed in a variable spaced apart relationship. The food supporting assembly includes typically a shaft through which food items are inserted and grills where they are broiled. The shaft is driven through an electric motor. The heat source assembly is suspended from a pair of steel wire elements that are wound on a bar and directed through pulleys in order to uniformly lift or power the heat source assembly through a reversible electric motor. Normally closed switches are connected in series with the power connections for each direction of rotation of the reversible motor and physically located where they are actuated by the heat source assembly to interrupt it, travel.

Abstract: Grease collector grates 48 and 49 are positioned within the housing 11, beneath the location of the food support grill 19, over the burner 26. The L-shaped grease collector bars 50 of the collector grates 48 and 49 prevent grease from falling downwardly to the burner 26, but the space between the collector bars permit the heat to move freely upwardly between the collector bars.

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

Abstract: A combination oven and popcorn popper unit usable to cook or heat food items and to pop popcorn kernels. A lower oven section has internal walls defining a food-receiving compartment, and a food supporting member is located in the compartment for supporting food items to be cooked or heated. A container above the oven section is provided for receiving kernels of corn to be popped, and heating means is provided below the food supporting means for providing heat for the oven section and also for heating the kernels of corn in the container, during use of the device as a popcorn popper. Deflector means communicates with the container for deflecting popped kernels of corn along a predetermined path of travel out of the unit.

Abstract: A vertical grille is disclosed, in which at least two heating elements are arranged in spaced facing relationship in substantially parallel and substantially vertical planes, defining grilling areas between them. Removable racks are associated with each grilling area for suspending the articles of food to be grilled. The rack assembly has two racks, one side of one rack detachably engaging in brackets attached to the corresponding side of the other rack, the other sides of the racks having post and post-engaging slider rods for clamping the racks together in spaced facing relationship to thereby clamp the article of food between them. A water-holding tray is positioned beneath each grilling area for holding a small quantity of water so that fat and the like falling from the articles of food falls into water in the tray and is thereby prevented from being further heated to the point of smoking. Grilling units may be ganged together in side-to-side fashion, so as to produce an array of grilling areas.

Abstract: A barbecue grill makes it possible to effect quick and easy extinguishing of any flames that could develop as drops of fat fell into the heating chamber of that grill, by having a grid which normally holds meat in position over that heating chamber but which can be shifted horizontally to move that meat away from that heating chamber, and thereby keep further drops of fat from falling into that heating chamber. When the flames subside, as they will quickly do, that grid can be shifted to shift the meat back into position over the heating chamber to permit further cooking of that meat. Also, the barbecue grill enables a person to use his or her hands in placing all kinds of meat on the grid by permitting that grid to be shifted horizontally away from the heating chamber whenever any meat is to be placed on it. Further, the grill enables a user to shift the grid, and the meat thereon, away from the heating chamber whenever that user wishes to test, turn or remove that meat.

Abstract: A vertically oriented fuel bed elongate in the vertical direction provides a vertical radiant source of heat for cooking food in cooking zones on either side of the bed. A portable and collapsible grill frame is formed by light weight end rods and elongate cross rods assembled in three tiers, a top tier, a lower tier, and base level. The vertical radiant heat source is supported in the center of the frame removeably suspended from the top tier without extending below the lower tier. An ash tray is removeably suspended from the lower tier below the fuel bed and above the base level. First and second drip trays are removeably suspended from the lower tier below the cooking zones on either side of the ash tray. The ash tray and drip trays form a substantially continuous surface across the grill frame for reflecting heat upward and protecting a surface on which the grill may be placed. A plurality of removeable and replaceable panels provide greater or lesser enclosure of a cooking zone.

Abstract: Combination stove top broiler and griddle in simplified structural form easily dismantled and cleanable providing simple geometric shapes with a minimum number of tight corners and crevices and including means to drain grease and scrape debris. The broiler surface comprises a plurality of simple angles opened upwardly and on a tilted bed draining to a removable trough via a slanted lip and including support means for a drop-in griddle top conversion using the same frame module as a base.

Abstract: A portable broiler and griddle apparatus which is placed on top of the burners on a cooking range to convert the range interchangeably into a broiler for flame broiling or a griddle for frying. The apparatus comprises a three-sided fire box within which rests interchangeably a broiling grid or a griddle on which the food is cooked. When the grid is in place for broiling, a removable base unit is placed underneath it to catch a substantial portion of the grease dripping from the broiling food. Both the grid and base have openings throughout which are staggered to allow a small portion of grease to drip down and ultimately reach the burners, to impart a charbroiled flavor to the food. The griddle, grid, and base are positioned at an angle to drain off grease into a removably attached grease cup at the front of the fire box.

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

Abstract: A front loading and unloading grill apparatus for two-sided grilling of hamburger patties. The grill apparatus includes upper and lower cooking platens, a patty support panel at the front of the lower cooking platen and an endless conveyor for advancing uncooked patties from the patty support panel onto the lower cooking platen. The patty support panel is retracted away from the front of the lower cooking platen and, when the patties are cooked, the conveyor is operated in the reverse direction to move the cooked patties off the front lower cooking platen and discharge the same to a cooked patty receiver at the front side of the grill apparatus.

Abstract: The present invention relates generally to an indoor barbecue griller in which substantially all fat and other cooking residues are vaporized. Previously it had been the custom to catch fat and the like in a tray under the heating means for later withdrawal. Due to the fire risk, it had previously been the practice to keep the container and its environs as cool as possible. The present invention provides that the collection receptacle take the form of an absorbent tray which is heated by reflection and refraction from the heating means and refractory material, said tray being surrounded by a heavily insulated enclosure provided with copious quantities of air to assist instantaneous combustion. A plenum chamber assists the control of combustion of said residues.

Abstract: An improved food oven and method of preparing food is disclosed characterized by a double-oven compartment structure with each compartment having multiple infrared heating rod arrays and a smoker unit adapted to prepare food disposed within the compartment. Operation of the heating rod arrays and smoker units are monitored by a novel electronic control system which permits independent baking, broiling, barbecuing, smoking and hold-warming of foods disposed within each compartment. The compartments further incorporate a unique vent system which automatically generates a convectional airflow through each of the compartments to reduce isolated temperature gradients within the compartments and effectuate a generally uniform preparation of food.

Abstract: An oven-broiler includes modular units each having a tunnel-form cooking chamber formed by a tubular inner member, a heating arrangement extending around at least portions of the inner member for heating same to predetermined temperatures for emission of infrared radiant energy into the chamber for heating of products conveyed therein from one end to the other. The heating arrangement is either electrically energized, thermostatically controlled panels or a gas combustion chamber. The heating arrangement and tubular inner member are enclosed by a tubular outer member supported by a caster-equipped base. Such a modular unit is joinable into a multiple-unit oven of various possible lengths by securement of flanges at opposite ends.

Abstract: An oven-broiler of the humpback type includes a tunnel-form cooking chamber and a conveyor extending through it for conveying food products through the chamber for cooking of the products by emission of infrared radiation form the walls of the tunnel. An entrance and an exit are located at opposite ends of the chamber for continuous ingress and egress of the food products, with both entrance and exit being at a level lower than the chamber floor for causing the chamber to entrap a heated, oxygen-starved atmosphere in which flaming of the food products cannot freely occur. An elongated aperture extends along the bottom of the chamber for communication between the chamber and the external atmosphere. A control body, which may take one of different forms such as tubular, plate-form, or perforate, extends along the length of the aperture for controlling communication through the aperture.

Abstract: A unit for placing on one or two burners of a gas or electric range, which applies air heated thereby to cook food on an elevated grill while catching fat, juices or sauces in a container kept cool enough by the internal construction thereof to prevent excessive smoking or cooking odors from escaping the unit. This is accomplished by providing a heat deflector, convection current diffuser which passes the heat from the burner around the fat receptacle and convects and radiates the heat onto the food.

Abstract: An apparatus for cooking food and extracting smoke is disclosed comprising a grill for use with a heat source, the grill having an upwardly convex cooking surface with ventilation holes formed therein and a peripheral groove for collecting food juices, and further comprising a hood for collecting smoke supported above a grill on a cooking table and duct work leading from within the hood, through the table and away to external exhaust. The apparatus is suited for restaurant dining room use.

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.