Abstract: A pizza oven is disclosed for cooking pizza or other food items on a barbecue grill. The pizza oven includes a top wall and a sidewall that together define an interior space sized and shaped to receive the food item to be cooked. The top wall includes one or more projections extending from an inner surface of the top wall into the interior space. When the pizza oven is positioned on the grates of a heated grill, heated air from the grill enters the interior space through a gap between the side walls and the food item. The heated air then contacts the one or more projections and passes over the top surface of the food item to cook the food item by convection. The one or more projections are sized and shaped to cause the heated air to move in a rotational pattern in the interior space. The rotational pattern allows the food item to be cooked faster and more evenly.

Abstract: A griddle and a cooking appliance having a griddle is provided. The griddle may include a housing, a heating plate seated on a top of the housing, a burner provided inside the housing under the heating plate, and an exhaust vent forming a passage through which exhaust gas generated in the housing by the burner is discharged. The exhaust vent may be provided at a rear of the housing adjacent to a second end of the heating plate. The burner may be arranged such that a first end of the burner adjacent to a first end of the heating plate is positioned closer to the heating plate than a second end of the burner adjacent to the exhaust vent.

Abstract: This disclosure relates to the field of cooking ovens for the preparation of foodstuffs in an enclosed environment including a visual flame along with a rotating cooking plate upon which foodstuffs are placed and are transported through various cooking regions before being removed from the cooking oven for consumption.

Abstract: A versatile cooker that includes a crucible or base, a fire bowl with a cooking surface on top of it and, a cover/lid or dome that rests over the cooking surface. An exemplary embodiment of the cooker can be described as a naturally fired outdoor cooker constructed of a light weight, thermally insulated material such as Autoclaved Aerated Concrete (AAC) as the crucible, a stainless steel fire bowl and a dome lid. A grilling surface constructed out of carbon steel and ceramic disks are used as internal heat sinks.

Abstract: A smoker box for a cooking grill is formed to fit between and be supported by adjacent parallel heat deflector bars of the cooking grill. The open top of the smoker box is preferably covered with a perforated lid that can be removably placed onto or hingedly connected to the top of the smoker box.

Abstract: The present invention relates to an infrared-style broiler sized to be portable, safe, and occupy minimal space, while still providing surface area for use in warming foods. The warming surface may be heated from below by way of radiant heat and/or may be heated by way of venting hot air from the inside of the broiler to the warming surface by way of vents.

Abstract: A firebox for a gas grill with an infrared re-emitter surface at the top, at least one heat shield at the bottom, and sidewalls intermediate between the heat shields and the emitter plate forming a box like structure in which multiple small cross sectional area tubes with gas burner ports on the top or sides are disposed in an array between the heat shield and the emitter plate. The heat shield below the burner tubes has openings disposed below the burner tubes to admit secondary combustion air and provide cooling of the burner tubes preventing pre-ignition.

Abstract: The present invention relates to a cooker. In the present invention, a carbon heater is used to cook foods in a cooking chamber and electric current applied to the carbon heater is controlled by a switching element, such that an effective wavelength range and an available temperature range of energy generated from the carbon heater is adjusted. Therefore, according to the present invention, it is possible more efficiently cook foods, using the carbon heater.

Abstract: A heat transfer element includes two wings extending from a ridge. The ridge includes a first end and a second end. Each of the wings includes an edge. The first end of the ridge is placed at a higher elevation than the second end of the ridge when a plane defined by edges of the wings is placed horizontally.

Abstract: An apparatus, a loop burner element, and a method for surface-roasting a food product wherein the roasting apparatus comprises (a) a conveyor which carries the food product and (b) at least one non-linear ribbon flame burner element or element assembly which preferably applies a ribbon flame to at least the upper and side surfaces of the food product as it is conducted through the roasting apparatus.

Abstract: A generally square base serving tray is subdivided generally diagonally into three sections by partial-height walls and having partial-height support pads at opposite ends of the diagonal perpendicular to the sections, and an irregular oval or boat-shaped cutting and serving tray configured to nestle to the bottom of and within a center diagonal section of the base serving tray or alternatively rest elevated above the partial-height walls between a pair of partial-height support pads. The base serving tray and the nestled cutting tray each have lids permitting food to be stored therein. The nestled cutting tray lid is further designed to serve as an alternative flat cutting board with a juice groove defined by the lid closure lip. The unique geometry of the upper rim of the cutting tray, illustrated in an alternative four-member construction, accommodates melons of various sizes, and secures them against sliding or rolling during cutting.

Abstract: The invention relates to a toaster. The toaster comprises a thermally insulating box, a mobile housing to receive a slice or piece of bread, and at least one heat element. Each one of the side walls of the thermally insulating box comprises two transparent plates and a space being provided between the two plates to form a wall. The heating element utilizes infrared radiation and is equipped with at least one means for preventing a portion of the radiation from diffusing towards the bread.

Abstract: A grate assembly for cooking food products and a grilling apparatus which uses the grate assembly for supporting the food during cooking. The grate assembly comprises: (a) a lower grate element having a series of parallel peak structures with valleys therebetween and (b) an upper grate element having a series of parallel food support ribs which are sized and spaced such that each rib will be positioned over the top of a corresponding peak structure. The upper food contacting surfaces of the ribs will remain substantially rust-free at atmospheric and cooking conditions.

Abstract: A cooking apparatus includes a cooking cavity and a heat source located within the cooking cavity. A shield is mounted relative to the heat source wherein the shield includes at least one side edge with an undulating pattern. The undulating pattern is configured to deflect heat from the heat source to different sections of the cooking cavity to provide a substantially uniform distribution of heat within the cooking cavity.

Abstract: An indoor range-top grill allows a user to substantially duplicate outdoor grilling indoors. In some embodiments, the indoor range-top grill sits on top of a gas or electric burner of a stove and uses heat from the burner to grill and cook food. Typically, the indoor range-top grill comprises a grill enclosure having an opening at a top and a hole at a bottom, a burner shield positioned inside the grill enclosure, and a grate positioned above the burner shield. The hole allows heat and flame from the burner through to heat the burner shield. In some embodiments, the burner shield comprises a heat director integrally coupled to a grease ring. Preferably, the heat director burns grease, which thereby adds true BBQ taste/flavor to the food. The grease ring typically guides food residue away from the hole, trapping the food residue between the grease ring and the grill enclosure.

Abstract: A barbeque smoker has an angled front with a heated exhaust that increases draft and air circulation, resulting in a more even heat and smoke distribution than conventional smokers. By heating an internal chimney directly over the smoker's fire, the temperature in the exhaust is higher than it is inside the cooking chamber, thus increasing draft/air circulation. The chimney intake is positioned below the cooking grates and runs on an upward angle through the cooking chamber. The chimney terminates outside the top of the smoker. This configuration forces the chamber to uniformly fill with heat and smoke before any heat or smoke can exit the cooking chamber. The increased draft aids efficient circulation of the heat and smoke, creating a very uniform cooking environment.

Abstract: An improved stovetop grilling device includes a grilling surface, a catch tray and a heat conducting element. The grilling surface has a plurality of upward pointing V-shaped first members. The first members are attached at first and second ends to a first supporting frame. Adjacent pairs of their side edges are spaced apart by a first distance. The catch tray has a plurality of downward pointing V-shaped second members. The second members are attached at their first and second ends to a second supporting frame. Adjacent pairs of their side edges are spaced from one another by the first distance. The first supporting frame is located over the second supporting frame such that drippings from the grilling surface fall into the catch tray. The heat conducting element has a plurality of upward pointing planar third members that extend upwardly between the second members and contact undersides of the first members.

Abstract: A cooking apparatus equipped with a heating device enabling uniform distribution of heat. The cooking apparatus includes a plate to put a cooker thereon, a heater disposed under the plate, and a guide member disposed between the plate and the heater to induce energy emitted from the heater toward the plate.

Abstract: An indoor range-top grill allows a user to substantially duplicate outdoor grilling indoors. In some embodiments, the indoor range-top grill sits on top of a gas or electric burner of a stove and uses heat from the burner to grill and cook food. Typically, the indoor range-top grill comprises a grill enclosure having an opening at a top and a hole at a bottom, a burner shield positioned inside the grill enclosure, an optional cone positioned above the burner shield, a grate positioned above the cone, and an optional separator configured to position the grill enclosure thereon. In some embodiments, the burner shield comprises a heat director integrally coupled to a grease ring. The grease ring typically guides food residue away from the hole, trapping the food residue between the grease ring and the grill enclosure.

Abstract: A cooking apparatus having a waste heat recovery system for incorporation into broilers, ovens, and toasters, the apparatus including a cooking chamber having a cooking platform, at least one air plenum disposed in the upper portion of the cooking chamber and having a plurality of air outlets for producing a focused forced air, a low pressure air source connected to the air plenums, a heating element or burner disposed under each of said air plenums, such that said curtain of focused forced air guides and directs heat from said heating element toward food product being cooked, and heat exchange pipes disposed between at least two of said air plenums. Radiant heat generated from the heating elements or burners rises in the cooking chamber and is retained between the air plenums to maximize heat transfer from the heated air to the heat transfer pipes, and thus to the low pressure air in the low pressure air system. The recycled heat enhances cooking.

Abstract: A cage for holding a filling material includes a housing have a first part and a second part. An orifice is defined between the first part and the second part for holding a filling material. The housing is shaped in a manner such that is it insertable inside a cavity and has an open position in which filling material may be inserted into the orifice. The housing also has a closed position in which the filling material is trapped within the orifice. The housing is cage-like for holding the filling material. The housing may include a handle, hinges for joining the first and second parts, and a latching mechanism for latching the first and second parts together.

Abstract: An indoor range-top grill allows a user to substantially duplicate outdoor grilling indoors. In some embodiments, the indoor range-top grill sits on top of a gas or electric burner of a stove and uses heat from the burner to grill and cook food. Typically, the indoor range-top grill comprises a grill enclosure having an opening at a top and a hole at a bottom, a burner shield positioned inside the grill enclosure, an optional cone positioned above the burner shield, a grate positioned above the cone, and an optional separator configured to position the grill enclosure thereon. In some embodiments, the burner shield comprises a heat director integrally coupled to a grease ring. The grease ring typically guides food residue away from the hole, trapping the food residue between the grease ring and the grill enclosure.

Abstract: A heat distributing tray for use in a barbecue grill includes a corrugated unitary body of heat conducting material having alternating solid and grated walls which define channels. More specifically, the body includes first and second side portions defined by both solid walls which extend at gradually decreasing angles with respect to a common horizontal plane and varying length grated walls interconnecting the solid walls. In use, the tray is placed over one or more heating elements in a barbecue housing, with radiant and convective heat from the heating element being optimally distributed throughout the entire interior portion of the barbecue grill due to the relative structure and configuration of the solid walls in relation to the grated walls.

Abstract: In summary there is provided in one embodiment a grill liner for placement on top of a cooking grate and used to cook food placed thereon. The grill liner includes a plurality of holes to help allow heat to move through the grill liner. The grill liner further includes at least one flap that is secured to a portion of the grill liner through a frangible bridge, point, or line of weakness. The frangible bridge when broken permits the flap to bend downwardly. The grill liner when placed on the cooking grate may then have its one or more flaps bent downwardly through bars such that the grill liner movement across the cooking grate can be limited.

Abstract: One embodiment of a food heating device includes a platen (101) and an opening (103) disposed in the platen (101). The opening (103) is arranged and sized to receive a food product (203) from a first side of the platen (101) and to output the food product (203) to a second side of the platen (101). Alternative embodiments involve diagonally guiding a food product (203) along a different arrangements of platens (801, 901, 1001, 1101, 1401).

Abstract: An indoor grill grid apparatus is provided to allow a user to grill various foods indoor, such as in a restaurant, a home, a commercial kitchen and the like, using a conventional indoor grill and stream. In one embodiment, the indoor grill grid apparatus comprises a cooking component, a water tank and a steam component. The steam component comprises several steam outlets which have openings on the surface thereon. The openings are provided such a way that stream can be supplied to the cooking component, thereby the stove heat and steam provided to the apparatus substantially at the same time, the food can be prevented from being overcooked, burned or sticking to the cooking component. Further, the combination of the steam and the stove heat prevents any food residue from being left on the cooking component so that fumes can be minimized.

Abstract: A method of toasting a food product like an English muffin irradiates the food product with infrared (IR) energy from an infrared energy source while simultaneously directing an unheated air stream toward the food product.

Abstract: An oven for heating a product is provided. The oven includes a partially enclosed housing with an inlet opening and an outlet opening and a conveyor to move a product through the housing. The oven additionally includes a steam system for boiling liquid with an associated steam pipe and a heating element provided within the housing.

Abstract: An improved system and methods useful for the cooking of one or more food items by the application of a non-ambient temperature developed within a temperature retentive element. The temperature retentive element can be sized and shaped to form a cooking box in which cooking at a temperature relative to the non-ambient temperature may proceed and from which the food item, when fully cooked, may be served.

Abstract: A toaster (1) of the horizontal type comprises a bottom housing element (11) accommodating bottom heating elements (20) and a top housing element (13) accommodating top heating elements. The top housing element (13) is arranged at a higher level than the bottom housing element (11), in a normal operative orientation of the toaster (1). Foodstuff to be toasted is arranged between the housing elements (11, 13). In order to have a great visibility to the foodstuff, the top housing element (13) has smaller horizontal dimensions than the bottom housing element (11) which has certain horizontal dimensions in view of the fact that the foodstuff is indirectly supported on the bottom housing element (11). Hence, a horizontally oriented heating surface which is defined by the top heating elements is also smaller than a horizontally oriented heating surface which is defined by the bottom heating elements (20).

Abstract: A cooking system using a pressurized air system combined with one or more gas or electric heating elements, including an air plenum connected to a source of pressurized air and having one or more arrays of air outlets that produce focused forced air curtains to confine and guide heat from the heating element to the food product.

Abstract: A barbecue gridiron includes an upper board part, and a lower board part; the upper and the lower board parts have many meshes thereon; the upper and the lower board parts are secured together to constitute a mesh-like barbecue gridiron member; the meshes of the upper board part each face a corresponding mesh of the lower board part; the upper and the lower board parts are connected at outer peripheries as well as those portions that are around the meshes such that a hermetic holding space exists between the upper and the lower board parts; water is contained in the hermetic holding space; when food materials are being roasted on the barbecue gridiron over a fire, water will circulate in the hermetic holding space to help prevent temperature of the mesh-like barbecue gridiron member from getting too high, thus preventing the food materials from being scorched to be unpalatable.

Abstract: An infrared barbecue grill which includes a body, a pair of infrared burners, a first shield member, a first baffle installed on the outer edge of the first shield member, a second shield member, a second baffle having a first edge installed on the outer edge of the second shield and having a lug, a grate placed on the body, a heat dissipator arranged on a bottom of the body, and a water basin mounted under the heat dissipator, whereby the baffles will guide the heat through the holes thereon to the region of the grate where the infrared ray emitted from the infrared burners cannot cover, the lug will prevent the rear infrared burner from emitting infrared rays directly to the user, and the water basin will provide water vapor to add moisture to the food on the grate thereby making the food juicy and delicious to eat.

Abstract: An electric baking oven includes an open mesh vertically oriented baking basket to hold food while the food is baked in air by a programmed combination of radiant and convective and conductive energy transfer. An electrical programming control controls the energy from vertically oriented toaster heating elements located juxtaposed to the large vertical faces of the basket and from at least one elongated heating member located below the vertical baking basket with the axis of the elongated heating member oriented nominally horizontal and parallel to the longer horizontal axis of the vertically oriented baking basket.

Abstract: A cooking device that is capable of rapidly cooking food products such as in toasting bread products or cooking pizza. The cooking device uses air impingement from above and/or below the food product. In some cases an infrared heater is additionally used to impart a desired color and crunchiness about a surface of the food product. In some cases, a boost in thermal energy is applied to the bottom of the food product vis-à-vis the top thereof. In some cases, the boost is due to an extra heater, which may be gas or electric. The device is particularly adapted for toasting bread products, cooking sandwich products (toasting the bread and heating the sandwich filler) and/or cooking pizza. Rapid cooking times are achieved by delivering more thermal energy to the top or bottom of the food product, depending on the type thereof, to give quality and speed. For example, a pizza can be cooked to have a crisp bottom without burning a cheese topping.

Abstract: A stove comprising a frame bounding an area to receive a burner, a heating cavity assembly mounted on the frame and having four side walls and a bottom wall having an opening therein, and a collar mounted in the heating cavity assembly around the opening. Front, rear, and side panels are mounted on the frame to enclose the side walls of the heating cavity assembly. A diffuser plate is mounted on the heating cavity assembly and covers an open top portion thereof, the diffuser plate being configured to receive heated gases rising from the burner and collar, and to distribute the heated gases evenly proximate an upper surface of the diffuser plate. A griddle plate is mounted above the diffuser plate and spaced therefrom, an undersurface of the griddle plate being opposed to the diffuser plate upper surface. The griddle plate provides an upper surface for cooking operations.

Abstract: A single free standing apparatus which is operable in conjunction with any number of well known grills to permit preparation of a greatly enhanced foodstuff. The apparatus simultaneously accumulates and causes vaporization of grease and fatty liquids, while enhancing flavor by enveloping the foodstuff in a flavor enhancing aroma, all while spreading heat in a more uniform manner to avoid hot spots on the food stuff.

Abstract: A circular cylindrical broil apparatus includes an outer cylinder and a core part. The outer cylinder has an upper opening at the top thereof and is provided with a lower recess at an outer wall thereof and the lower recess is inserted with a movable heat initiating plate. The core part has the bottom thereof being provided with a lower net and extends upward a plurality of circular heating cages from the lower net to form a central broil zone. Each of the heating cages has an open top and providing a core wall next to the central broil zone with a plurality of perforations. Once the heating cages are filled with fuel and placed in the outer cylinder and the initiating plate inserted into the lower recess is ignited for the fuel being burned or the heating cages are placed with a plurality of electrical heating plates and the electrical heating plates are powered on, broiled stuff, which is placed in the broil zone, can be broiled effectively.

Abstract: An apparatus for cooking a food item therein is disclosed. The apparatus has a housing defining an interior and includes at least first and second opposed walls. A rotating member is positioned between the first and second walls of the housing, and the rotating member is capable of engaging and rotating the food item. A drive mechanism is mounted on the apparatus for rotating the rotating member. A heating element is positioned adjacent the second wall of the housing, and a blackbody radiator is positioned between the rotating member and the heating element. The heating element heats a first side of the blackbody radiator and a second side of the blackbody radiator emits radiation in a highly effective wavelength spectrum toward the food item. The apparatus also includes a self cleaning system for cleaning the interior.

Abstract: The present invention is drawn to a gas grill or add-on component for a gas grill that provides the additional functionality of permitting grilling with either gas, charcoal briquettes, or wood chips. The additional functionality of being able to cook with charcoal or wood chips on a gas grill is achieved by positioning moveable flaps in a second position thus providing a horizontal surface above the gas burner, yet below the cooking surface, upon which to place charcoal briquettes. Spaces on either side of each pair of flaps allow the gas burners to be used to ignite the charcoal briquettes or wood chips. Once the charcoal briquettes or wood chips are ignited, use of the gas burner is discontinued. The charcoal or wood chips are permitted to burn to complete ash, then the moveable flaps are placed to a first position thus forming an apex that permits the ash to fall into an ash pan located in the bottom of the firebox.

Abstract: A cooking apparatus includes a body, a pair of heating units, a grill unit, a heat reflecting unit, and a cooling fan. The heating units are arranged between the grill unit and the heat reflecting unit. The heat reflecting unit includes inner and outer reflecting plates that are inclined at certain angles to reflect heat radiated from the heating units toward the grill unit. The cooling fan is positioned in an inner space of the heat reflecting unit. The heat reflecting unit has front, rear, and side plates, which are provided with a plurality of through holes, so that air passes through the inner space of the heat reflecting unit.

Abstract: A cooking apparatus which allows an interior of a cabinet thereof to be easily cleaned. The cooking apparatus includes a cabinet. The cabinet has an opening in a top surface defining a heating space. A heating unit to heat food is installed in the heating space and heat is transmitted from the heating unit to the food. A grill unit is seated on the top surface of the cabinet to support the food over the opening. A contamination preventing unit is installed in the heating space to prevent an inside surface of the cabinet from being contaminated with material dropping from the food. The cooking apparatus of the present invention guides splashed material back to a tray when the material collides with the tray splashes. The contamination preventing unit may be removed from the heating space, enabling a user to easily clean the contamination preventing unit.

Abstract: An apparatus for cooking a food item therein has a housing defining an interior and includes at least first and second opposed walls. A rotating member is positioned between the first and second walls of the housing, and the rotating member is capable of engaging and rotating the food item. A drive mechanism is mounted on the apparatus for rotating the rotating member. A heating element is positioned adjacent the second wall of the housing, and a blackbody radiator is positioned between the rotating member and the heating element. The heating element heats a first side of the blackbody radiator and a second side of the blackbody radiator emits radiation in a highly effective wavelength spectrum toward the food item. The apparatus also includes a self cleaning system for cleaning the interior.

Abstract: An electric baking oven includes an open mesh vertically oriented baking basket to hold food while the food is baked in air by a programmed combination of radiant and convective and conductive energy transfer. An electrical programming control controls the energy from vertically oriented toaster heating elements located juxtaposed to the large vertical faces of the basket and from at least one elongated heating member located below the vertical baking basket with the axis of the elongated heating member oriented nominally horizontal and parallel to the longer horizontal axis of the vertically oriented baking basket.

Abstract: A gas-fired grill that includes a full length side burner and baffle for channeling heat towards food on a rotisserie spit. The burner and baffle are the same width as the grill. The baffle is made of a reflector shield stamped from sheet stock, corrugated for strength, and made of a material having good reflective properties. The baffle has edges that fit into lances carried by the grill housing for convenient removal and cleaning of the baffle. The position of the burner within the baffle and the shape of the baffle itself increase the hot air circulating around the food during cooking and concentrate radiant energy directed towards the food.

Abstract: A cooking apparatus having a body, one or more heating units, a grill unit, and a heat reflecting unit. The heating units are arranged between the grill unit and the heat reflecting unit. The heat reflecting unit has front and rear plates, side plates, and a pair of inner reflecting plates and a pair of outer reflecting plates. The inner reflecting plates are upwardly projected to be higher than the outer reflecting plates. The front plate includes an upper surface and inner and outer surfaces, and is provided in the upper surface thereof with a water inlet, and in the inner surface thereof with an overflow hole. The front plate has a water level window to ascertain a level of water. The front plate is positioned outside the body so that oil and sauce are prevented from entering the inner space of the heat reflecting unit through the water inlet.

Abstract: An open-air cooking apparatus for cooking pizza and the like, includes a horizontal, rotatable, circular turntable cooking surface, sized to support and cook several items simultaneously. The turntable should preferably structured to provide constant, even heat throughout its surface. As the oven is open-air, the cooking of the items will be primarily conduction of heat from the surface of the turntable through the bottom of the item. As the items rotate, they will pass under a static radiant heat source located above the turntable. The radiant heat source will thus direct heat towards the top of the item only periodically, i.e. at one point per rotation. This allows the item, such as a pizza, to cook thoroughly from below by way of the cooking surface, while cooking and/or browning the top portion at a different, desired degree.

Abstract: A cooker and smoker apparatus for an outdoor grill is comprised of a plurality of louvers that are pivoted between a first position where the louvers overlap each other and a second position where the louvers are oriented uprightly relative to each other for the respective indirect and direct cooking of food supported on a cooking grate of the outdoor grill. The cooker and smoker apparatus provides for smoking of the cooking food in both modes of operation. Additionally, the cooker and smoker apparatus is provided with a simplified construction that reduces the cost of its manufacturing and enables the apparatus to be a part of an outdoor grill as it is manufactured or to be retrofit to an existing outdoor grill.

Abstract: The invention concerns a vertical-pit barbecue using charcoal, wood or lava rocks. The invention concerns a box-shaped barbecue (1) accessible from the top. One or both opposite side(s) of the box is/are cut out in the horizontal direction (13) and is/are equipped with fins (3) sloping somewhat downwards. The cooking racks (5), spits and fat collecting receptacles (10) are supported by arms (8), stands (9) and stems (7) foldable on either side of the box (1). The inventive barbecue is used for vertical cooking.

Abstract: An ovenable enclosure (10) for pizza or other heatable food product comprises a box of taint free board having an interior clearance over the pizza, a central vent (15) in the upper surface and a metal plate (16) on lower surface. The enclosure gives more consistent heating of the pizza with reduced edge dryness.