Abstract: An apparatus for heating foodstuffs contained in packages of parallelopiped shape which includes a container for a heating medium, a placing table disposed inside the container, and a heater for heating the heating medium. The placing table has rectangular cylindrical elements between which the foodstuffs are placed. The faces of the rectangular cylindrical elements which face the foodstuffs on either side are roughly the same size as the faces of the foodstuffs which face the rectangular cylindrical elements and have discharge holes to facilitate the flow of the heating medium. The heated heating medium is circulated from below the placing table, up through the placing table, out through the discharge holes of the cylindrical elements and into contact with the packages, thus providing for quick and efficient heating of the foodstuffs.

Abstract: A grilling surface is cooled by circulating water from a reservoir. The surface is preferably formed by two parallel metal sheets which are deformed to space them apart and to form heat passageways therethrough. The sheets and the circulation passageway formed therebetween extend continuously between and around the heat passageways. Reservoirs on the sides of the circulation passageway are in direct communication therewith and are configured to receive pans. Food in the pans is cooked by heat from the water in the reservoir. Covers on the grill and pans may be aligned to communicate steam from the pans to a grilling chamber formed by the grill cover. The grilling surface may be flat. Alternatively, it may have a wok-like configuration.

Abstract: A fried and crispy conically shaped taco-shell made from a heart shaped flat tortilla bent along a vertical axis to form a conical shell so as to present an overlapping portion of its edge and almost closed pike. It may optionally be held inside a wet-proof conical cup covering a third or more of the total length of the shell.

Abstract: The present invention relates to an apparatus for automatically processing, cooking and selling noodles, which is applied to so-called boiled and cooked noodles, such as "wheat vermicelli", "buckwheats" and "Chinese-style vermicelli".

Abstract: A large capacity pressure cooker in which an open-topped vat having an upper cooking zone and a lower cool zone for collecting contaminants is provided with a counterbalanced vertically moveable lid, operator-actuatable locking means having a single operating handle being provided to lock the lid in a closed and sealed position, including latching mechanism for maintaining the lid locking mechanism in the closed position when the vat is pressurized, the latching mechanism additionally serving to depressurize the vat if the latching mechanism is accidentally released.

Abstract: A frying and oil separating device for frying raw materials and separating the absorbed oil from the fries under low pressure or vacuum through the provision of an insulated space maintained at a low pressure for sequentially frying the raw materials and separating the absorbed oil from the fries therein prior to removing the fries out of the space.

Abstract: Cartridges containing a prefabricated mixture of grated potato, onion, egg, farina, chopped chives, salt and pepper are the source for the raw potato pancakes, which are sliced off from the mixture to be fried in vegetable or artificial cooking oil. The raw potato pancakes are moved by two endless wire mesh belts through two consecutive skillets with cooking oil, the level of which is adjustable and automatically maintained, to be fried golden brown on both sides. At the end of the last wire mesh belt the fried potato pancakes slip over a slide directly onto serving plates for immediate consumption. The slicing and frying process happens fully automatically after entering the amount of servings into a microcomputer built-in to the apparatus housing.

Abstract: An apparatus especially suitable for cooking, in a cooking fluid, food products which lose a portion of their moisture content as vapor during the cooking cycle is provided. The apparatus is configured to allow food products to be spaced and oriented in the apparatus so that during cooking water vapor is expelled from the food products into the vertical convection channels formed by the spacing and orienting of the food products. The expelled buoyant water vapor augments the upward vertical convection of the cooking fluid through the vertical convection channels, thereby improving heat transfer from the cooking fluid to the food products. As a result, cooking time and fat uptake is reduced and a more uniform product quality is provided.

Abstract: A continuous processing machine assembly for frying raw materials and separating the absorbed oil therefrom under low pressure or vacuum through the provision of a frying and oil escapement space properly insulated from outdoors and maintained at a low pressure for continuously frying raw materials and separating absorbed oil therefrom under said circumstance.

Abstract: A deep fryer includes two or more sections having separate on and off switches to permit the heating of each section individually. The fluid tight construction of each section prevents the intermixing of the cooking oil so that different types of food can be concurrently cooked in each section without the intermixing of flavors.

Abstract: An apparatus for molding and cooking multiple egg products at one time has a plurality of egg-shaped cups. Each cup has a top section and a bottom section removably engageable with one another to form a hollow container. The top section has a hole on the top thereof, with said hole having at least one vent groove extending radially therefrom along the surface of the top section to allow venting of the interior of the cup even when the hole is covered. The bottom section has a spike extending centrally upward therein and the upper end of the spike terminates within the egg-shaped cup. Further, a lower support member is provided for supporting each of the bottom sections, while an upper support member is provided for supporting each of the top sections. A cover, attached to the upper support, is provided for covering the holes of the top section. Further, the upper support member and the lower support member are secured to one another such that the top and bottom sections of each egg-shaped cups fit together.

Abstract: This invention is a multiple-food cooker that includes an outer pot containing several smaller pots shaped to fit inside and supported on a rack, and each smaller pot having ears for easy grasp to lift out when hot; the outer pot being closable by a cover.

Abstract: The present invention provides an apparatus for manufacturing boiled noodles. The apparatus comprises substantially a raw noodle manufacturing unit, a boiling unit for boiling raw noodle elements fabricated by the raw noodle manufacturing unit and a control unit controlling operations of the raw noodle manufacturing unit and the boiling unit. According to the apparatus, each meal of the boiled noodles can be automatically fabricated during a short time interval, by supplying and measuring grain flour and kneading water, fabricating the raw noodle elements automatically and boiling the raw noodle elements automatically by means of controlling the operations of the apparatus.

Abstract: A cooking apparatus has a circular cooking vessel, an overflow situated at an upper portion of the cooking vessel for removing water and starch or scum from a top part of the water bath in the vessel, a heater situated in the cooking vessel for maintaining the water bath at a desired predetermined temperature and a horizontal circular plate arranged on the circular cooking vessel and covering the open top thereof. The plate has a plurality of circularly distributed apertures. There is further provided a variable-speed motor connected to the circular plate for rotating it at a selected speed. A plurality of perforated cooking baskets fit into respective apertures of the plate. Each basket has a handle for manually removing the basket from and inserting it into a respective aperture; and a configuration cooperating with the plate for suspending the basket from the plate for submersion into the water bath.

Abstract: Funnel cakes are cooked in a pan assembly inserted in a deep fat fryer. A substantially solid bottom of the pan assembly is located 1/2-2 inches, preferably 11/2 inches, below the surface of a hot liquid cooking oil bath in a vat of the fryer so that the batter, when continuously poured into the pan hits the solid bottom portion of the pan and rises in the oil to form a unitary mass that floats in the oil without sticking to the bottom. The unitary mass is confined by side walls of the pan assembly as the batter cooks and expands.

Abstract: The specification discloses a system for frying food items including a fry basket and an insert which functions to maintain the food items in the fry basket in a separated condition. The insert is dimensioned to fit at least partially within the fry basket and is removably disposed therein. The insert includes two longitudinal support members, a plurality of elongate transverse support members extending between the longitudinal support members and a plurality of separators extending from the transverse support members. The insert may be used in at least two positions, a downwardly facing position or an upwardly facing position and it may be used with or without clips to secure it to the basket.

Abstract: Food frying apparatus is disclosed which provides apparatus which may be easily and safely operated to prepare small portions of various food products. The food frying apparatus includes an upright cabinet with a fan assembly mounted in the upper-most portion of the cabinet to exhaust air through the top of the cabinet while drawing air in, through and from the lower portion of the cabinet. A removable one-piece filter unit is positioned in the path of air flow to remove odors, gases, smoke, etc. from the air before the air is exhausted back into the room. The removable filter includes a paper filter together with activated charcoal particles configured as an integral unit. A container for holding a supply of cooking oil is located in the lower portion of the cabinet and is positioned in an insulative shroud with a resulting decrease in BTU's required to operate the apparatus. The heater element is embedded in the bottom portion of the container and does not directly contact the cooking oil.

Abstract: A frying basket large enough to contain two or three individual servings of a food product is equipped with a pair of removable partitions including basket divider portions and right angular basket cover portions. When in place on the frying basket, two or three individual servings can be cooked simultaneously in the basket without intermixing, and when completely cooked, the individual servings can be dispensed one at a time from the basket while the remaining servings are retained in the basket for further cooking and subsequent dispensing. One or two of the removable partitions can be utilized with a standard size frying basket. The arrangement avoids the necessity for reweighing or recounting individual servings after cooking and avoids delivering unequal servings to customers.

Abstract: A cooking basket for use in upwardly open cooking chamber adapted to receive a heat transfer fluid with heater means to selectively heat the heat transfer fluid where the basket is generally cylindrical in shape and adapted to be selectively disposed within the chamber with its longitudinal axis generally parallel to the longitudinal axis of the chamber where the basket is defined by first and second generally porous sidewalls with a mean diameter less than the mean diameter of the chamber, hinge means joining one edge of each of the first and second side wall means so the free ends of the first and second sidewalls can be closed to form the basket and opened about the hinge means to provide access to the chamber defined by the first and second sidewalls and wherein each wall section includes shelf means disposed therein extending transversely from the respective sidewall means so that when the sidewall means are closed the shelf means of the first and second sidewall means are mutually disposed in interleavi

Abstract: A device for use with a conventional deep fat frying basket to facilitate the frying of a porous mass of a food product, such as onion rings, located within the basket. The device comprises an apertured cover plate arranged for disposition over the mouth of the basket to lock the food product within the basket. Projecting downward from the underside of the cover plate are a pair of projecting members which extend for substantially the full depth of the basket. The members are rod-like and each includes a longitudinally extending, concavely relieved face. A handle is secured to the upper surface of the cover plate. The device is coated with a non-stick material.

Abstract: Frying apparatus including a fry pot and rack handling means for inserting a vertical stack of frying racks into and withdrawing the frying racks from the fry pot is disclosed. The rack handling means includes a frying rack assembly and a rack support assembly movably suspended with respect to the open mouth of the fry pot. The rack support assembly includes portions defining an open channel detachably engaging the frying rack assembly and means for guiding the frying rack assembly for movement from an elevated position above the open mouth of the fry pot wherein the frying rack assembly may be inserted into the channel prior to a cooking cycle or withdrawn from the channel after completion of the cooking cycle, to an immersed position inside of the fry pot wherein food portions previously loaded onto the frying rack assembly may be fried during a cooking cycle.

Abstract: Apparatus for cooking meat patties and the like including a pair of opposing heat transfer plates having inner cooking faces for holding the patties therebetween and an outer heat receptor portion for receiving heat such as from the surrounding fat in a deep-fat cooker. Securing the plates a predetermined distance apart corresponding to the thickness of the meat pattie. Adjustably connecting the plates together to compress the uncooked meat pattie and/or to compress the meat pattie as it is being cooked. Providing a stack of heat transfer plates which form a series of vertically spaced compartments, with alternate compartments being used for holding a meat pattie, and the interstitial compartments receiving the heat source medium such as fat.

Abstract: There is disclosed a chalupa frying utensil usable in conjunction with either deep fat fryers, deep sauce pans, or relatively flat skillets. The utensil comprises a multiplicity of thin perforate sheet metal plates connected together for opening and closing movement upon manipulation of a pair of handle sections connected to the outermost plates. Means are provided to secure the handle sections together. The perforate plates are selected to prevent sticking of the chalupas to the plates.

Abstract: A cooking apparatus employing a purging device.In the apparatus, an exhaust gas which is produced from food being cooked in a cooking chamber is passed through the purging device and is exhausted to the exterior of the chamber at a temperature of 130.degree. C or at a discharge rate of higher than 0.5 m/sec thereby being purged sufficiently.

Abstract: Meals for institutional feeding are arranged on trays in a central commissary with hot and cold food portions in separate containers. The containers for the hot items have bases formed with metallic plates and thermally insulated covers with internal metallic heat radiators. The trays are arranged in stacks in a refrigerated transport cart having spaced shelves which extend between the trays and include induction heating coils which produce heat generating currents in the metallic elements of the bases and covers of the hot food containers, heating these food portions while the other items are refrigerated. The hot food containers are provided in a variety of configurations each of which is heated at a different rate by the coils so the serving temperature of the food is determined by the type of its container.

Abstract: A differential heating container for simultaneously heat conditioning a multi-component meal in which the individual food components of the meal have different heating requirements. The device includes a tray and cover which are thermoformed from plastic which is transparent to microwave energy. The rims of the tray and cover are arranged to engage each other in a snap-fit which seals the container and means are provided to destroy the seal to facilitate removal of the cover when the meal is to be served. The tray and cover are formed with ridges and walls which, when the tray and cover are combined, engage each other and cooperate to define a plurality of isolated food compartments. When the container is closed, the ridges on the cover overlap both sides of the cooperative ridges on the tray to protect the surfaces of the tray ridges and sidewalls from becoming spattered with any of the food components such as sauces, gravy, etc.

Abstract: A controller in the form of an insert for a microwave oven having apertures or openings therein, each of which is provided with an adjustable closure for controlling the amount of radiation reaching food being heated or cooked in the oven. The controller unit includes a radiation-opaque shield or panel supported in elevated relation to the bottom of the microwave oven with the apertures being provided in the panel at desired positions with the apertures being of different sizes and having closure members to enable the size of the apertures to be varied for more effectively controlling the amount of radiation engaging food products placed under the controller. A positioning attachment is provided for the controller unit to enable it to be placed accurately in the oven and to adjust the controller to a proper position for various commercially available microwave ovens.

Abstract: The present invention is a utensil for cooking bakery products in microwave ovens. The utensil is fabricated from essentially microwave transparent material and is constructed without a bottom, thereby providing a utensil for cooking bakery products uniformly throughout. The utensil is also constructed so as to be rotatable within the oven cavity so as to permit optimum use of the microwave energy pattern.

Abstract: A lunch bucket containing an electric heating coil that can be plugged into a household electric outlet, so to heat up a compartment in the bucket for holding hot foods, while another compartment is insulated therefrom so to contain cold foods.

Abstract: Meals for institutional feeding are arranged on trays in a central commissary with hot and cold food portions in separate containers. The containers for the hot items have bases formed with metallic plates and thermally insulated covers with internal metallic heat radiators. The trays are arranged in stacks in a refrigerated transport cart having spaced shelves which extend between the trays and include induction heating coils which produce heat generating currents in the metallic elements of the bases and covers of the hot food containers, heating these food portions while the other items are refrigerated. The hot food containers are provided in a variety of configurations each of which is heated at a different rate by the coils so the serving temperature of the food is determined by the type of its container.An alternative stationary heating mechanism has spaced shelves containing induction heating coils adapted to receive a plurality of stacked trays supported on a mobile cart.

Abstract: A system for cooking spaghetti and similar pasta products includes a cooking section and a storage section with means for supplying water alternately to either section. The cooking section is equipped with a cook pot having conventional electric or gas heaters for heating water to cook spaghetti. A cooking basket containing spaghetti is suspended in the cook pot by attachment to a basket lifter. Electrical timing means connected to the basket lifter automatically lower the cooking basket at the start of a preselected cook cycle and raise the basket out of the cook pot after the cooking period has ended. The storage section includes a storage tank for rinsing and storing cooked spaghetti in cold water. Multiple rows of nesting cups stacked vertically store individual serving portions of spaghetti in the storage tank. A cup rack is used to reconstitute the spaghetti by suspending the serving cups containing cooked spaghetti in the hot water of the cook pot.