Abstract: An electric toaster wherein the housing defines a toasting chamber for slices of bread or other goods and the chamber has an outlet for toasted goods at or close to its lowermost portion. The chamber is flanked by two ceramic panels which can store substantial amounts of heat and transmit infrared radiation. Each panel defines with a semicylindrical reflector a compartment for one or more halogen lamps which emit radiation directly against the respective panel or indirectly as a result of deflection by the corresponding reflector. Gravitational descent of goods from the chamber can be blocked by a gate- or rod-like barrier which is movable into the outlet by hand or automatically in response to completion of a toasting operation.

Abstract: A cooking appliance includes an elongated heat source, which may be a gas burner tube. The elongated heat source is mounted for movement in a horizontal plane perpendicular to the longitudinal axis of the heat source, and a driving arrangement is provided for reciprocating the heat source in the horizontal plane.

Abstract: The method of frying meat, poultry, sea food, vegetables and the like wherein food is fried on one side and then all such food (which may consist of a multiplicity of discrete pieces) is inverted in unison and the other side of the food is then fried. Practice of the method is facilitated by the provision of a pair of hingedly connected holders for releasably holding food therebetween. The holders are perforated and have separate handles that enable a user to open and close the holders as well as to selectively position the holders in a a fry pan in an upright and an inverted position.

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: An electric heating element assembly for a bread toaster having a resistance element disposed in a tortuous configuration on a plate of insulating material and having a heat conducting, electrically insulating sheet secured in parallel relation to said plate to sandwich said element against said plate. The heating element being mounted in a toaster in closer proximity to the bread slice position than the elements of a conventional toaster.

Abstract: Improvements are disclosed for a cooking device having a base with an opening in the center which is placed over the burner of a stove, a wire grid supported over the base and spaced therefrom which supports food to be cooked, and a lid which rests on the base over the wire grid. One improvement is a frusto-conically shaped support which supports the cooking device over the burner and which has holes in the side thereof to allow the device to be used with an electric stove. Another improvement is a removable plate which is interposed between the base and the wire grid which catches drippings from the food, and thus prevents unwanted odors and smoke.

Abstract: An electric toaster has heating elements, at least one toast well into which the toast is fed through a loading and unloading opening, and a multi-walled housing. The multiple housing walls are separated from one another and form a meander-shaped flow channel for an air stream introduced from outside. An air stream enters the flow channel through an air inlet opening and cools the outer walls of the housing by convection as it passes through the meander-shaped flow channel and emerges through an air outlet opening into the toast wall. The meander-shaped flow channel includes reversing curve portions located in top and bottom areas of the meander-shaped flow channel structure such that the air stream flows in an upward direction in one portion and in a downward direction in another portion of the meander-shaped flow channel.

Abstract: A cooking oven for cooking foodstuffs with either steam or forced convection hot air. In the steam mode, steam is continuously generated in the oven cavity. Alternatively, in the convection mode, the amount of moisture supplied to the cavity is controlled. A fan circulates the air or steam in the oven cavity. The steam is generated by means of a slinger cup to which water is supplied and from which water will flow in a thin film over an edge portion of the cup to be slung outwardly and to be atomized thereby by centrifugal force. The atomized water is then caused to flow, by means of the fan, over a heater to be heated thereby whereby the atomized water flashes into water vapor or steam. The oven is operated at atmospheric pressure. Food juices and condensed steam or water vapor which collect in the bottom of the oven will be drained therefrom by means of a drain which is open to the atmosphere. The oven temperature is selectively variable by means of an automatic control.

Abstract: This cooking apparatus includes a housing assembly providing a heating chamber having an entrance and an exit, and a conveyor assembly extending through the heating chamber and having end portions extending outwardly of the heating chamber. The heating chamber includes vestibule portions at each end and heater elements within the chamber provide zone-controlled heating. The conveyor assembly includes stationary rails defining a coplanar product-receiving surface alternating with moving rails defining a coplanar product-receiving surface having orbitral motion relative to the stationary surface to lift the product, transport it forwardly and deposit it so that the product moves intermittently through the heating chamber.

Abstract: A food preparation oven for baking foods which require less heat energy input into a first surface than into a second surface such as pizzas. A radiant panel is provided which is heated by means of hot air and which is positioned to heat one surface of the food product by radiant heat energy. The second surface of the food product is heated by means of a flow of hot air. The air is heated in a heating chamber and recirculated by means of a fan. The food product is supported on a conveyor belt and travels through the food preparation oven while it is being baked.

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: The invention provides a machine for preparing culinary specialties in the form of flat cakes, for example, potato cakes, and is characterized in that it comprises a first station for supplying to a recess in a cooking plate constituents required for cooking the cake, and means for moving the plate successively from the supply station to a plurality of other stations at which the cake is cooked on both sides and discharged from the machine.

Abstract: A toast guard made of a heat absorbent ceramic piece molded in the shape of a slice of bread, but slightly smaller in size and thickness than a slice of bread. The ceramic piece is used in the toasting process of an ordinary multi-slotted household toaster when some of the slots of the toaster are filled with slices of bread and some of the slots are vacant. The ceramic piece enables the toast to be darkened to the same degree on both sides and prevents the excessive darkening or burning of the side of the toast adjacent to a vacant slot in the toaster.

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

Abstract: A toaster, which for lowering a slice (6) of bread into a toasting position comprises a slice support (5) which is movable beneath a slot (4) and for retaining a slice in the toasting position comprises two retaining grids (13, 14) arranged each on one side of the path of movement of the slice support, also comprises spring means for pivoting said grids away from the path of movement or towards the path of movement of the slice support depending on the position of said support, which spring means comprise first spring portions (23, 24) which act on the retaining grids, central second spring portions (25, 26) coupled to the toaster, and third spring portions (27, 28) which extend in the path of movement of the slice support to cooperate with said support.

Abstract: The culinary appliance for preparing "hamburgers" comprises a heating resistor, a hotplate which is mounted above the resistor and on which the portion of meat to be cooked is placed, a pressure member which is applied against the portion of meat and forms a meat-cooking enclosure in conjunction with the hotplate, a bread-heating enclosure for receiving at least one piece of bread, and a base for supporting the heating resistor, the hotplate and the pressure member. The meat-cooking enclosure and the bread-heating enclosure are juxtaposed and heated simultaneously by the resistor, at least one metallic wall being placed between the bread-heating enclosure and the resistor in order to limit the heating temperature within the bread enclosure to the value required for the piece of bread.

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: A tunnel oven-broiler wherein food products of ordinarily flame-producing character such as steaks, chops or other greasy meats prone to burn or produce flame are broiled in a flame-controlled manner. In a tubular, tunnel-form heating chamber with a conveyor food products are broiled by direct infrared emission from the interior chamber surfaces, heated to a predetermined emission temperature which is maintained by direct, intimate temperature probe contact with the exterior surface of the tubular chamber surrounded by electrical heating panel elements. An outer tubular member surrounds the heating element. Downwardly angled end sections extend from opposite ends of the oven to define the entrance and exit to the chamber. The entrance and exit are open at all times except when plugged during self-cleaning and are lower than the heating chamber to provide an oxygen-starved atmosphere therein having a slight overpressure for suppressing flaming or flaring during broiling.

Abstract: Disclosed is a heating appliance comprising a first and second section, the first section having a top surface supported by side walls via an interconnecting conical transition section. The top surface is formed with a peripherally extending raised rim adjacent a plurality of apertures arranged in groups wherein adjacent groups are separated by a spacing having a louvered vent therein. A second raised rim separates a second group of louvered vents which are radially aligned with the spacing between adjacent apertures within each group of apertures. Air pockets in the surface underside are aligned with the raised rims. A cover or second section having a plurality of openings is formed with a declined extending lip for positioning on the conical transition section.

Abstract: A meat roaster with skeleton support which is free standing, capable of quick assembly and is adapted to be fully enclosed by sheet or foil-type metal for cooking large food items. The skeleton support comprises lower, intermediate and upper frame means. The intermediate frame means includes means for rotationally supporting a wide variety of spit basket styles and means for adjusting the height of the spit basket. The upper frame means includes opposing hoop-like members interconnected by a longitudinal support which cooperate to form a dome-shaped ceiling when enclosed. A firebox chamber is formed below the dome-shaped ceiling by enclosing the intermediate frame means. The upper frame means is manually disengageable from the intermediate frame means allowing access to the food during roasting. The lower frame means is capable of supporting charcoal baskets in the firebox chamber below and to the sides of a supported spit basket. The frame means are capable of full disassembly.

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: Food articles are heated by radiation in the near infrared wavelength range of 0.72 .mu.m to 2.5 .mu.m. Food articles can be thawed, heated or fully cooked direct from the frozen condition in this way. Hamburger patties are cooked in a conveyor cooker between rows of sources of such radiation. The sources are energized at half voltage during standby periods so that the conveyor is held at a temperature such that it has a searing effect on patties cooked by exposure to the radiation. Full energization is effected by operation of a switch in response to placement of a patty on the conveyor through a flap connected with the switch. A separate conveyor carries hamburger bun halves beneath a third row of the sources. In a static area employing sources of the radiation, reflector and screening arrangements provide even diffuse radiation in the heating zone and control of the heating effect is obtained by selective energization of the sources for selectively variable periods.

Abstract: A pan-type cooking utensil comprising a pan-shaped main body, a dome-shaped cover detachably fitted on the main body and having an exhaust cylinder integrally extending upwardly from the cover in the center thereof, a lid pivoted to the exhaust cylinder for opening and closing the exhaust cylinder, a rope extending through the exhaust cylinder and having one end secured to the cover and the other end connected to a lift mechanism. The main body is provided with hot air inlets.

Abstract: Deflector at top of toasting chamber enhances flow of cooling air in a space between the outer cover of a toaster and the inner wall of a "double wall" structure by projection inward relative to the top opening in the toaster cover.

Abstract: Disclosed is a commercial convection cooking equipment having an outer casing and inner food cooking chamber forming channel(s) therebetween with air intake vent and fan to force air through such channel(s) to cool portions of the outer casing and then when such air is heated, to redirect the hot air back into the food cooking chamber.

Abstract: A device is provided for uniformly heating chilled pizza within an oven by supporting the pizza in a horizontal position, directing a stream of hot air upwardly onto the center of the pizza while shielding its periphery from radiation emanating from the oven heat source. An oven appliance is provided including a grill composed of openwork for supporting the pizza and a base spaced below the grill and composed of a baffle having a central vent opening for funneling a stream of hot air upwardly onto the middle of the lower surface of the pizza. The baffle also acts as a shield interposed between the infrared radiating heat source and the periphery of the pizza.

Abstract: This invention provides an oven to produce a desired baking effect while simultaneously providing the bread with a desirable brown coloration in both its top and bottom surfaces. A unique feature of this oven is the provision of a top radiant refractory arch wall and top flame heating to effect a desired radiance to the refractory arch surface, and also to simultaneously produce a desired radiance to a horizontally disposed radiant plate suitably disposed above the bread travelling continuously there beneath. The oven of this invention provides for substantially flash baking of relatively thin bread discs with a suitable crust formation and coloration of both its top and bottom surfaces. This oven provides also a novel method of baking relatively thin bread material.

Abstract: A method is provided for uniformly heating chilled pizza within an oven by supporting the pizza in a horizontal position, guiding or directing a stream of hot air upwardly onto the center of the pizza while shielding its periphery from radiation emanating from the oven heat source. An oven appliance is provided including a grill portion at the top composed of openwork for supporting the pizza and a connected, usually integral base spaced below the outer, i.e. periferal portion of the grill and a baffle having a central vent opening for funneling a stream of hot air upwardly onto the middle of the lower surface of the pizza. The baffle also acts as a heat shield interposed between the infrared radiating heat source and the periphery of the pizza. The grill portion preferably comprises a plurality of vertically disposed radially arranged flanges or webs extending upwardly from the baffle and having coplanar upper edges defining a food support surface.

Abstract: A product conveyor that has a predominately open area transports food substances such as pizzas and the like to be cooked through a thermally insulated treatment zone. An array of nozzles disposed below the conveyor across the width and along the length of the treatment zone discharges streams of heated air upwardly through the conveyor against the bottom surfaces of the food products on the conveyor for primary heat exchange treatment. A reflection surface forms an upper boundary of the treatment zone, and the portion of the upwardly flowing air streams that is not deflected by the food products on the conveyor impinges against the deflection surface and is transformed into downward flowing relatively low velocity air for flow against and across the top surfaces of the food products. After those heat exchange interactions the air is drawn downwardly between the nozzles for exhaust at a point located below the conveyor.

Abstract: An outdoor barbeque cooking unit suitable for outdoor cooking including simultaneous baking, grilling, roasting using charcoal, wood and the like for fuel comprising a vertical frame having an upper surface, a tray for holding the charcoal slidably mounted at the top of the frame, a hood slidably engageable with the upper surface of the frame and having an access door hingedly secured thereto and a cooking grate connected to the top edge of the tray for suspending the food to be cooked over the charcoal. A portion of the upper surface of the frame can be used as a cooking surface, with the hood placed over that portion in order to cook the food without having the food directly exposed to the charcoal.

Abstract: A toaster for toasting a slice of bread comprises a casing in which a reciprocable carriage is located and is movable towards and away from an aperture defined by the casing through which aperture a slice of bread when mounted on the carriage can pass. A pair of enclosed electric bar heating elements is disposed within the casing respectively adjacent opposed side edges of the casing defining the aperture. A motor arrangement is provided for the carriage which can thereby be driven from a first position remote from the aperture into a second position at a predetermined speed. In this way a slice of bread mounted on the carriage can be made to pass between the elements to toast both sides of the slice progressively as the slice passes out of the casing through the aperture. The degree of toasting is determined by the speed of movement of the carriage.

Abstract: A flat rigid pad having a central core of heat insulating material which supports two sheets of radiant heat reflecting material, such as foil, is removably located on the grate of an enclosed cooking chamber having a heat source in the bottom portion of the enclosed chamber. An uncovered cooking vessel containing food is located on the pad. The sheets of foil each have one shiny and highly reflective side, both facing in the same direction, so that the pad can be placed on the grill with both reflective surfaces directed downwardly toward the heat source in the chamber.

Abstract: A toaster comprises a housing having a pair of heating elements for toasting a slice of bread. A pair of openings is provided in the bottom of the housing for the admission of air to effect cooling of the respective heating elements following a toasting cycle. A flap is associated with each opening for closing the same during the toasting cycle. A bread-slice support movable between a rest position and a toasting position effects closing of the flaps when it is moved into such toasting position.

Abstract: A bun section toaster, in the usual case, has a frame supporting several parallel chain conveyors, each conveyor being effective to advance a related bun section through the frame in physical and thermal contact with a heating element on the frame to toast the top of the adjacent bun section. At least one of the conveyors, especially for a bun section from the bun center, receives and advances a tray having an aperture over which the bun center section lies. A radiant heating element on the frame is in position to radiate upwardly through the aperture onto the bottom of the center bun section so both sides of the section are toasted simultaneously. In the usual case, the toaster simultaneously accommodates a bun top section, center section and bottom section, although in some instances there is but a single conveyor and but the center section is handled.

Abstract: A broiler especially for hamburger patties has an endless conveyor arranged on a frame with the horizontal upper run of the conveyor subjected to the usual supply of heat from above. A stack of initially frozen hamburger patties is arranged above the initial or entry portion of the conveyor upper run, all but the lower patty being confined. Extra heat is supplied from below to the spaced-apart metal rods of the conveyor upper run and to the lower patty lower surface so that the rods burn into the lower portion of the patty. Sufficient interengagement results so that the conveyor readily withdraws the lower patty from the stack.

Abstract: A toaster chassis assembly for supporting heating element cards in an upstanding position in parallel relation, to define a bread-receiving slot therebetween, includes a horizontal base and end walls extending vertically upwardly from opposite ends of the base. The base defines a plurality of spaced slots for receiving tabs formed along the lower edges of the heating element cards for mounting the cards between the end walls and a plurality of tabular hooks extending from the base. Wire bread guards each comprising a plurality of vertical elements and an upper and lower horizontal element to form a grid, are mounted adjacent to the heating element cards to prevent engagement of bread slices being toasted with the heating element cards. The lower horizontal elements of the wire bread guards are received in the tabular hooks and the upper horizontal elements are received in slots formed along the upper edges of the end walls for supporting the bread guards.

Abstract: Some commercial broilers have a conveyor extending through the broiler from an entrance opening to an exit opening and have a plurality of burner housings, including end burner housings, arranged above the conveyor and spaced apart with respect to each other and particularly with respect to the entrance opening and the exit opening to leave gaps. To conserve heat, the passageway through the broiler above the conveyor is herein restricted by baffles including an entrance shield of heat-reflecting material formed as a channel frictionally fitting over the entrance burner housing and having a baffle sheet extending from the entrance burner housing through most of the gap toward the entrance opening. Also included is an exit shield of similar material formed as a similar channel fitting over the exit burner housing and having a baffle sheet extending from the exit burner housing through most of the gap toward the exit opening.

Abstract: A toaster/oven having a door and a door frame and door jam peripherally surrounding the cooking chamber front opening. The door is pivotally mounted on two hinge pins, a first hinge pin being received in an opening on one side of the door frame and a second hinge pin being received in a slot on the other side of the door frame. The geometry of the slot and pin position on the door is such that the door is not removable except when in its fully opened position. The toaster/oven also comprises door retention means for selectively holding the door in a closed, partially open broil and a fully opened position. The pivotal movement of a lever arm operates first and second switch means which respectively cut off power to the heating elements of the toaster/oven and provide a signal to the controls of the toaster/oven when the door is open.

Abstract: A broiler for hamburger patties and the like has a partially enclosed frame with a feeding opening therein. An endless conveyor on the frame has a generally horizontal upper run accessible through the opening and passing a predetermined distance below a first gas burner on the frame. A radiant energy shield is disposed between the gas burner and the opening. A second gas burner is on the frame below the upper run substantially the same predetermined distance, the lower run of the conveyor running in a path arched upwardly over the second gas burner. Another radiant energy shield is disposed between the second gas burner and the opening. There are also trays on the frame to receive patties from the first conveyor and also to receive buns from a second, separately heated bun conveyor on the frame.

Abstract: An energy conserving broiler has a frame supporting a housing having a patty opening and a bun opening therein. The upper run of an endless conveyor is disposed adjacent the patty opening. Two arrays of spaced heater elements are on the frame above and below the upper run of the conveyor. Radiant heat reflecting partitions are disposed between the elements of each array and double wall radiant heat reflectors are disposed above and below the two arrays. A deflector wall is positioned between one of the arrays and the patty feed opening. A bun conveyor is on the frame near the bun feed opening. A bun heater is above the bun conveyor. A patty receiving device for reflecting heat upwardly is disposed between the heater element array below the upper run of the conveyor and the bun heater.

Abstract: A toaster characterized by a compact construction and low energy consumption achieved by a shallow toasting portion foldable against a wall mounting portion and by toasting of the slices of bread in zones step-by-step across the breadth of the slices of bread by edgewise displacement of the slices of bread each in a toasting slot extending through the shallow toasting portion and between two elongated heating elements and transversely to the latter with a heat sensitive device controlling even toasting of the zones and stepwise displacement of the slice of bread. The toaster includes a step-by-step actuation mechanism mounted in the wall mounting portion and displacing a toast support toward and away relative to the toasting slot.

Abstract: A controlled atmosphere broiler has a horizontal tunnel mounted on a frame and enclosing one run of a continuous, open-work conveyor traveling from an inlet end toward an outlet end. An air fan near the inlet end supplies air through a supply air duct to nozzles near the outlet end and discharging into the tunnel, both from above and from below, toward the conveyor. The supply air duct air is heated and provided with hot water vapor. The air is further heated by infrared heaters in the tunnel above and below the conveyor. Infrared radiation is reflected toward the conveyor by a reflector, preferably a common wall between the tunnel and the supply air duct. Air from the tunnel is aspirated through a return air duct by the fan. There is a damper control vent from the tunnel to the atmosphere, and air flow in the supply air duct is also controlled by a damper. The conveyor is supported by water-cooled cross tubes, and there is a drain pan below the conveyor.

Abstract: An oven broiler is provided with an elongated stoichiometric burner having two rows of apertures from which emerge free turbulent gas jets entraining the stoichiometric quantity of combustion air before merging on account of the spacing between the apertures being proportional to the aperture diameter, the ratio of the Rankin temperature of gas and air; a curvilinear radiator shield is heated by the combustion products and directs radiation away from the burner, and a second shield is heated by the combustion products flowing off the first shield.

Abstract: Grill appliance which has a central vertical column supporting at the top a cover with grill heater beneath it and disposed beneath and at a distance below the grill heater is a grill carrier around the central column. This permits ready access to the article to be grilled on the grill carrier. Provision is also made for convenient removal and attachment of the cover and heater and grill carrier as well as adjustment of the distance between the heater and carrier. Framework for disposing a removable reflecting foil is provided.

Abstract: Disclosed is a portable grill assembly adapted for use on, for example, a kitchen countertop area. The assembly includes a somewhat L-shaped housing, the horizontally extending portion of which encloses a heating element and is topped by a grill element for supporting meat or other edibles for exposed surface broiling. The adjoining upwardly extending portion houses a power driven fan which draws air, smoke and cooking vapors from across the grill element and into the upwardly extending portion. The fan outlet discharges to the exterior of the housing.

Abstract: An electric broiler for hamburgers and the like has a supporting frame on which an endless bar conveyor is arranged to advance longitudinally with the conveyor upper run and the conveyor lower run in generally horizontal planes. A set of upper electric heating rods extends longitudinally and transversely of the frame above the upper run, and a set of lower electric heating rods extends horizontally and transversely of the frame below the lower run. Below the lower heating rods on the frame are longitudinally extending radiation baffle boxes generally rectangular in cross-section and arranged with their diagonals substantially vertical and spaced apart transversely to allow drippings to pass between them. There are radiation reflecting dihedral plates extending horizontally and longitudinally on the frame above the upper rods, the dihedral plates being supplemented by top plates supported by the dihedral plates but being largely spaced above the dihedral plates to provide dead air spaces.

Abstract: A broiling oven formed by an oven liner and an access door. Two electric radiant heating elements are located beneath the top wall of the oven liner. A hinged reflective plate is supported at each side of the innermost heating element. When these plates are lowered they form a miniature broiling compartment using the innermost heating element. When they are raised both heating elements may be operated together or separately.